1UpTravel


 

You are here > 1Up Travel > Countries of the World > Asia > Thailand



ADVERTISEMENT

Country

 At a Glance

  Introduction

  Topography

  History & Culture

  Life

  Cuisine

  Holidays

  Festivals

  Embassies

  Administration

  Newstand


 Worth a Visit !!

  Cities

  Attractions

  Maps & Cities

  Shopping

  Eating Out

  Recreation

  Essentials

  Travel Links


 Country Facts

  Introduction

  Geography

  People

  Government

  Economy

  Communications

  Transportation

  Military

  Transnational issues


Related

  Thailand Guide
  Thailand Maps
  Thailand Hotels
  Thailand Flag
  More Thailand Flags
  Thailand Geography
  Thailand Travel Warning



Travel & Tourism . Tourist Guide to the Country

Thailand Cuisine and Food




Thai Cuisine

Thai Cuisine
Plenty of 'seasoning' ingredients such as garlic, onions, galanga root, ginger, basil, tamarind juice, lemon grass, mint, chillies and lime go into the making of Thai cuisine. Fish sauce (naam plaa) or shrimp sauce (ka-pi) is used to flavour food accordingly. Rice forms the staple of most Thai meals, and this is eaten with one or two curries, seafood/pork, soup, and vegetables (usually salad).
Red and green chillies are always discreetly mixed into the food, which can take the uninitiated by surprise and food can range from the mild to fiery hot. The hottest of the lot is the yellow-orange phrik lueng and also phrik khi nu while the others such as phrik yuak and phrik chi fa are pretty mild.
The infamous tom yam soup is strongly flavoured with lime and lemon grass. The soup is normally prawn-based with shallots, chillies, coriander leaves and either seafood or poultry, and is served ala steamboat-style ensuring it is kept hot during the meal.
Green curry is chicken or beef curry which is green in colour (derived from the coriander leaves) and cooked in rich coconut milk.
A very popular dish which usually accompanies most meals is som tam, a salad made with grated unripe papaya, sliced tomatoes, garlic, chilies, dried shrimps, fish sauce and lemon juice.
Many Thai desserts feature the humble banana in different ways of preparation as over 20 varieties are to be found in Thailand all-year-round: kluay cap (banana fried in sugar and salt), kluay buat chii (in coconut milk), kluay ping (soaked in syrup and grilled), kluay khaek (Indian-style) and so on.
Coconut in various forms are also popular, eg. sangkha-yaa ma-phrao (coconut custard) and ta-koh (Thai jelly with coconut cream). Coconut milk is used liberally in many dishes.
In the drinks department, Singh, Amarit and Kloster beers are brewed in Thailand with Singha being the most common. Maekhong rice whisky is also a favourite among the locals. Other whiskies are Singharaj and VO Royal Thai. Sang Thip is rum made from sugar cane.


Green Curry
This curry is made out of coconut milk with sliced bamboo shoots, green peppers, string beans and zucchini.Best eaten with rice or noodles.

Coconut Custard in a Pumpkin Shell

Coconut Custard in a Pumpkin Shell
Sweet custard is a popular afternoon tea snack in Thailand. It is made with coconut milk and steamed in a small pumpkin or Japanese kabocha squash. Before serving, the dessert is cut into wedges and the creamy squash and custard are eaten together.

Crab, Shrimp and Bean Thread Noodle Claypot

Crab, Shrimp and Bean Thread Noodle Claypot
This fragrant dish is a popular offering in the seafood market cafes and garden restaurants of Thailand. Once the dish is cooked, the pot is carried straight from the burner to the table sizzling hot, with the savory aromas escaping from under the lid. If a claypot is unavailable, any heavy-bottomed pot may be used.

Fish Cakes with Pickled Cucumber Relish

Fish Cakes with Pickled Cucumber Relish
Asian fish cakes tend to have a spongy texture that appeals to the Asian palate.They are traditionally made with a mild whitefish, although salmon makes a delicious substitute. Fresh fish paste, ground daily, can be found at better Asian fish markets; or make your own by grinding fish fillets in a food processor at home.

 Mangoes with Sticky Rice

Mangoes with Sticky Rice
If you cannot find good-quality mangoes for this dish, nectarines, papayas or peaches can be substituted. This recipe uses sticky rice, which is also known as glutinous rice.

 Pork Satay

Pork Satay
Although the concept of satay, cooking meats on skewers, originated in Indonesia, it has been enthusiastically adopted by nearly every Southeast Asian cuisine and fashioned to suit the local taste and palate. This satay is a favorite Thai recipe.

Red Curry Mussels over Noodles

Red Curry Mussels over Noodles
In Thailand, dishes like this one are commonly ordered in open-air seafood markets, where local vendors cook customers' just-purchased seafood and vegetables in whatever style they request. At home, with premade curry paste on hand, this dish will take only about 10 minutes to prepare.


NEXT


 

Acknowledgements: ASIATRAVELMART.COM








Make 1Up Travel your HomepageSend this Page to a FriendGo to Top of PagePrint this PageAdd 1Up Travel to your Favorites


CHANNELS

Compare Country Info Hotel Directory Geography Flags World Maps Travel Warnings National Parks

DESTINATIONS

Asia Africa Caribbean Middle East North America South America Central America Oceania Pacific Europe Polar Regions

PHOTO SPECIAL

Destinations Monuments Ancient Wonders Modern Wonders Natural Wonders

UTILITIES

World Time ISD Codes Travel Links Link Exchange

 



Disclaimer: Although we've tried to make the information on this web site as accurate as possible, we accept no responsibility for any loss, injury or inconvenience sustained by any person resulting from information published on this site. We encourage you to verify any critical information with the relevant authorities before you travel.

Copyright 1Up Travel All Rights Reserved.
Go Up

Privacy Policy