Thailand is a country where “seasoning dances on the tip of the tongue”. Thai people make good use of spices and love to use various spices. Walking in the streets of Thailand, there will always be a mixed fragrance that rushes into the nose. Finely distinguished, it is mainly lemongrass, lime, basil, Siamese ginger, and the savory of spicy and fish sauce mixed with silky Thai pepper. These are all indispensable seasonings in Thai food. The essence of Thai food can be said to use a variety of ingredients, seasonings, so that sweet and sour salty and spicy bitterly blended perfectly, not letting the sweetness over the salty, nor let the spicy cover the acid.
Thailand has a rich variety of products and diverse geographical environments. The tastes of food in different places are also slightly different. People in central Thailand love rice and roast chicken and other main dishes. The southern coast of Thailand is rich in seafood. People use seafood as the main ingredient to make various seafood soups and spicy seafood salads. People in northern Thailand prefer glutinous rice and even Breakfast also often eats roast pork skewers with glutinous rice; the taste of the northeastern part of Thailand is biased, and green papaya salad is a popular representative dish.
Among so many dishes and flavors, Tom Yum Kung Soup has won the top prize and is known as the “national soup” of Thailand. Tom Yum Kung Tang and Zheng Xin, who had led the army to expel the enemies of Myanmar and created the Tunbuuri dynasty. During his administration, the princess was sick, had no appetite, and his body went from bad to worse. Zheng Xin ordered the royal chef to make a bowl of hot and sour appetizer for the princess. After the princess drank the soup, her body improved, so Zheng Xin personally named it “Dongyin Gong Tang” and set it as “national soup.”
In Thai, “冬冬” means hot and sour, “gong” means shrimp, so Tom Yum Kung soup is hot and sour shrimp soup. The taste of Tom Yum Kung soup is indeed hot and sour, but the sour taste in the soup is not related to vinegar, but from lemon and tomato. Add the fish sauce after washing the chopped lemongrass, siamese ginger and bitter orange leaves in clean water, then gradually add the millet spicy, tomato, shrimp and coconut milk that has been crushed and soaked in lime juice, then pour in Lemon juice. An authentic Tom Yum Kung soup to achieve a perfect balance of the proportions of various seasonings.
Tom Yum Kung soup first hits people’s vision – on the bottom of the soup with coconut milk, a layer of red is floating. The hot and sour soup is appetizing, and it can relieve the heat and dampness. It is a food that Thai people love to be unable to leave. Whether it’s in a high-end restaurant or a street food stall, you can easily find it. In the convenience store, you can also sell instant noodles with Tom Yum.
Red curry and green curry are also very popular in Thailand. The difference between Thai curry and Indian curry and Japanese curry is that it is added with coconut sauce, which adds aroma and reduces the spicy taste. When making, put pepper, scallions and cumin seeds together in a stone pot. After mashing, add galangal, lemon grass, garlic, shallot, lime peel, turmeric and salt. If it is green curry, Want to add a few green peppers. With the fried chicken leg meat and green curry sauce, coconut milk, basil, lemongrass, etc., you can stew the green curry chicken with a fragrant smell, and match it with rice. It is another delicious dish on the Thai table.
Nowadays, it is easy to buy curry sauce of various flavors from supermarkets, and few people make it by hand. In fact, hand-made curry sauce is an essential part of the traditional Thai diet. Thai cuisine is famous for its multi-use herbs. A variety of ingredients are commonly found in Thai herbs or massage oils, and are often found in Thai cuisine. Mixing these ingredients with a hand-made curry sauce makes it easy to adjust the spicy, fragrant, bitterness and control the most subtle taste differences.
The most grounded food in Thailand’s streets and lanes, as well as Thai fried noodles, sour pork fried rice, and the hot and sour green papaya salad, egg noodles, charcoal grilled pork neck and so on.
The biggest difference between Thai fried noodles and the fried noodles we know is that after the flameout, the fried vegetables will be covered with fresh vegetables such as bean sprouts. This is due to the Thai people’s eating habits like raw vegetables. When dining in a traditional Thai restaurant, the waiter will also present a set of raw vegetables, usually carrots, cucumbers, long beans and basil.
The focus of green papaya salad making is to choose the unripe papaya, so that there will be a crisp taste. The practice is: first chop the garlic and pepper, then add the long beans, tomato, palm sugar, fish sauce and lemon juice, put it into a large wooden chop and smash it into palm sugar, then put it into the green papaya, and finally sprinkle it on the surface. Upper layer of roasted peanuts.
Thailand has a tropical monsoon climate, hot and rainy, rich in fruit and high in yield, so Thai people are good at making fruits with fruits. In addition to the green papaya salad mentioned above, there are countless fruit desserts. For example, hazelnut glutinous rice, the practice is: prepare glutinous rice in advance, then add sugar, salt, coconut milk and boiled water, served in the plate, with a half fresh sliced hazelnut, and finally topped with some coconut milk.
Most Thais like to enjoy a dessert after a full meal of Thai food that is so spicy and sour. Durian rice, hazelnut pudding, coconut ice cream, banana pancakes, these Thai native fruit use to the ultimate dessert, both local and innovative, is the most considerate gift for Thai food to the diners.
