Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.
Thai food is known for its balance of five fundamental flavors - hot (spicy), sour, sweet, salty and bitter (optional). Thai food is really better described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice।Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce.The main reason that make Thai food dilicious come from herhs as major ingredients. This hurbs have special qualification to make food mlore delicious and tasty for cooking and also for curing as medicines.The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.
The main food in Thailand is rice। But we can't really eat rice alone so we have to have something to go with it। There are many dishes of food to go with rice. Some of them are hot and spicy and that is what Thai food is famous for.
No comments:
Post a Comment