Thai Cuisine

            The food of Thailand is unique among the cuisines of Southeast Asia. Cooking that appeals to the senses is of principal importance in Thai cuisine. Fragrance, color, taste, and texture are an integral element for this cooking tradition. It has the quality and consistency of Chinese food and the spiciness of Mexican. The genesis and principal culinary influences on Thai cooking are Chinese and Indian. 

            The skill of blending the five flavors: sweet, sour, salty, bitter, and hot is the hallmark of Thai dishes. Thai dishes are the flavors of coriander, lemongrass, galangal, Kafir lime, mint, basil, garlic, Fish Sauce, Shrimp paste, hot chilies, and sugar enhance the taste of skillfully prepared fruits and vegetables.  

            Presentation is an important thing to the Thais; they love elegant simplicity. Decorative cuts or carving techniques create garnishes that are not cooked but decorate the dish.

            A Thai meal is not considered a meal without soup. Soup is enjoyed as a whole day meal.

            Thailand is one of the World’s greatest Rice Producers. Rice is a part of every Thai meal and is accompanied by an assortment of the main dish such as meat, poultry, or vegetables.
 
            Salads are refreshing in the hot climate and accompany most Thai meals. Common dressing includes lemon juice, chilies, fish sauce, and shallots. Oil is not used in Thai salads.

            Vegetables play an important part in Thai nutrition. The best way to savor them comes from the north part of Thailand. In the south, a whole range of curries has been devised, using all sorts of green, yellow, or red curry pastes. They also fond of fried fish, coated with a mixture of turmeric and various herbs and spices, then deep-fried.

    
            Thai delicacy such as Tom Yum (Spicy Shrimp Soup), Tom Kha Kai (Chicken Coconut Soup), Som Tum(Green Papaya Salad), Phad Thai Noodle, Khao Pad (Thai Fried Rice), Thai Green / Red Curry, etc. are popular around. 
 
            Many Thai fruits are truly speculation shapes and colors. Fruits are cut in pieces and served in syrup with crushed ice scented with rose petals or jasmine flowers. Many fruits are preserved in saltwater or syrup.

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