Founded on simple ingredients of excellent quality, the Thai cuisine
relies on five primary flavour that are used in differing proportions
to produce a wonderful range of dishes. The cooking of each region,
while using these basic flavours, has its own characteristics and
produces an interresting array of local specialities. The Royal
Plalace tradition also plays an important role in the preparation
of Thai dishes, particularly in their carefully crafted presentation.
The Five Flavours:
In Thai cooking, the five key flavours that are used are sloty,
sweet, sour, bitter and hot. The secret to all Thai food lies in
the subtle differences in the proportions of ingredients used, which
can add layers of flavour and aroma.
- Salty: This flavour enhances and
brings out the tastes of the other ingredients. It is not usually
added in the form of table salt, but through the addition of salty
ingredients. One of the most important and widely used of these
is 'Nam Pla', which is a sauce made from fermented fish, while
'kapi', a salty shrimp paste, is used to add its own distinctive
flavour to dishes. Other condiments that can add the salty element
to Thai dishes include Thai oyster sauce; light soy sauce; dark
or light yellow bean sauce; dried fish or shrimp; salted plums;
and salted preserved vegetables, such as cabbage or mooli
- Sweet: Thai food often has a subtle
sweetness. Sweet ingredients such as palm sugar and coconut sugar
are often added to savoury dishes to enhance the flavours of spices
and herbs. Other commonly used sweetening agents include sweet
black soy sauce, which is made by fermenting soy sauce with treacle
(molasses); sweet pickled garlic; and brown rice syrup. Honey
is sometimes also used as a sweetener.
- Sour: Lime juice is one of the most
popular sur flavourings because it not only adds a sour taste
but also helps to accentuate other flavours. Sour tamarind, often
sold as wet tamarind, is also used as a souring agent. Both ingrendients
have a tenderizing effect on meats and fish. Various vinegars
such as coconut, white distilled or the less sharp rice vinegar
are also enployed.
- Bitter: The bitter flavour of Thai
dishes is produced by ingredients such as herbs or dark green
vegetables. These are generally one of the main ingredients of
the the recipe, so the bitterness must be balanced by adjusting
the other four primary flavours.
- Hot: Despite the fiery reputationn
of the Thai cuisine, not all dishes are overpowering ly hot. However,
Thais do have a great tolerance to spicy dishes acquired from
a lifetime's experience. The main source of heat is the chilli,
which is sold fresh, dried or in pastes and sauces. Before the
chilli was introduced to Thailand, heat was obtained from peppercorns,
which are still used. Heat can also be introduced through ginger,
onions and garlic.
Chilli-based condiments such as crushed dried chillies and chilli
paste are usually placed on the table so that diners can season
the dish further, adding heat to their own taste.
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Unlike the rest of Thailand, where jasmine rice is favoured, northerners
prefer sticky glutinous rice, which can be rolled into balls and
dipped into sauces or curries. The curries are often thin because
coconut mlk, which is used as a thickness elsewhere, is not readily
available. The dishes also tend to be less spicy than in other regions.
Unusual ingredients found in the north include buffalo meat and
giant beetles.
The influence of Myanmar and Laos can be found in many typical
northern dishes. The classic chicken and noodle curry, Khao Soi,
and the popular Gaeng Hung Lae (pork curry) originated in Burma.
Nam Prik Nuum, a smoky, not-too-spicy dip served with poached freshwater
fish and crisp fried pork, shows a Laotian influence.
The traditional entertainment is the Kantoke dinner. Guests sit
on the floor around a low table and serve themselves to various
dishes, which are constantly replaced by the host.
North-Eastern Thais have a reputation for adventurous eating. Some
of the more unusual delicacies include ant eggs, grubworms, grasshoppers,
snail curry and pungent, fermented fish. While many people in Thailand
look down on the eating habits of the north-easterners, restaurants
in Bangkok prepare many north-eastern specialities such as Som Tam
(green papaya salad), Laap, a dish of spiced raw minced (ground)
meat, and Haw Mok Pla, a fish custard steamed in banana leaves.
North-eastern cooking is usually very hot and spicy, suing more
chilli than is favoured in other regions. The cuisine also shows
a strong Laotian influence. A classic delicacy from Laos, which
is served at celebrations, is Khanom Buang-crispy pancakes stuffed
with dried shrimp and beansprouts.
The traditional food of thia region, particularly in the outlying
villages, is often plainer than that eaten elsewhere. A typical
dish will consist of rice with stir-fried vegetables, fish from
a nearby river, canal or paddy field, and a salad made from salted
eggs, chillies, spring onion (scallion) and lime juice.
In the bustling hub of Bangkok, however, you can experience not
only Thailand's regional cuisines, but also many international dishes.
The city is a paradise for food lovers. Everywhere there is food
on display and there are innumerable cafes and restaurants, as well
as the street or river vendors.
Fish and shellfish are abundant in the south, which is almost completely
surrounded by coastline. Many dishes feature rock lobsters, crabs,
mussels, squid, prawns (shrimp) and scallops. They may be used in
soup, grilled (broiled), steamed, or added to a curry.
Many different cultures and countries have influenced the cuisine
of this region, and there is a strong Muslim presence, which can
be seen in the food. Mussaman-style cury shows an Indian influence,
while satay originates from Indonesia. The dishes of Songkhla and
the island of Phuket, where the population is largely Chinese, show
a difinite Chenese influence.
Coconut grow plentifully everywhere, providing milk for thickening
soups and curries, and oil for frying. Fresh coconut is used in
savoury and sweet dishes. Cashew nut s and pineapples also grow
here. In general, the food is chilli-hot.
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