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Flavors of Thailand

Flavors of Thailand.

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Flavors of Thailand

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  1. Flavors of Thailand

  2. The Principles of Thai Cookery by Chef McDang is a beautifully presented encyclopedia of Thai cuisine. Informative, instructional and inspiring, McDang's warm narrative takes the reader on an extensive journey through the history, culture and style of Thai food that starts with background on eating habits, regional differences and foreign influences.Opening with background on Thai eating habits and regional differences, the book continues with 57 recipes representing the elements of Thai cuisine; from dips, stir-fries and curries, through to steaming and desserts. Useful tips and references explain cooking methods and sensational photography brings the vibrant colors and textures of Thai food to life. A visual and culinary feast, ‘The Principles of Thai Cookery’ is essential reading for cooks, travelers and anyone who enjoys good food.

  3. Six-teen chapters of the book consists of two major parts:Part 11. Introduction2. Thailand Food Profile3. The Importance of Paste4. Thailand’s Food History5. Regional Differences6.History of Thai Desserts

  4. Part 2 : Structure of Thai Cookery Through Cooking Techniques with Recipes7. Boiling8. Grilling9. Salads10. Dips11. Stir-frying12. Deep-frying13. Steaming14. Curries15. Desserts16. Ingredients

  5. Thai Food Part 2 : Structure of Thai Cookery Through Cooking Techniques with Recipes7. Boiling8. Grilling9. Salads10. Dips11. Stir-frying12. Deep-frying13. Steaming14. Curries15. Desserts16. Ingredients

  6. The main food in Thailand is rice. Everyone has eaten it since they were born. 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. Most of them are hot and spicy and that is what Thai food is famous for.Thai food is widely known for being hot and spicy since almost all Thai food is cooked with basic ingredients such as garlic, chillies, limejuice, lemon grass and fresh coriander leaf and fermented fish sauce (nam pia) or shrimp paste (kapi) to make it saltySince rice is the staple food in Thailand, it is usually eaten at every meal with soups, curries, fried vegetables and nam phrik.

  7. Other common seasoning in Thai food include galingale (khaa), blackpapper, ground peanut, tamarind juice, ginger and coconut milk. As a result, it takes hours to prepare a proper Thai meal in the traditional way as it involves so much peeling and chopping and pounding so it needs time to prepare in advance. Though the major portion of Thai food is described as being spiced and chilli hot, it currently enjoys worldwide popularity especially the exotic Tom Yam Kung, a uniquely piquant prawn soup that is renowned for it simplicity, creativity, artistic flair and delicious taste.

  8. Other common seasoning in Thai food include galingale (khaa), blackpapper, ground peanut, tamarind juice, ginger and coconut milk. As a result, it takes hours to prepare a proper Thai meal in the traditional way as it involves so much peeling and chopping and pounding so it needs time to prepare in advance. Though the major portion of Thai food is described as being spiced and chilli hot, it currently enjoys worldwide popularity especially the exotic Tom Yam Kung, a uniquely piquant prawn soup that is renowned for it simplicity, creativity, artistic flair and delicious taste. Delicacies

  9. THAI TAMARIND Tamarind or ma-kahm is an oblong-shaped and partly curved fruit commonly found in tropical countries. The color is reddish brown with seeds that are encased in a sticky and dark brown flesh that can either be sour or very sweet. Sour tamarind is usually used in Thai cooking like for sauces, soups, etc

  10. FLOSSY PORK Flossy pork is just pork meat that is slowly cooked with special spices, sugar and unique sauces until the meat becomes tender enough for the fibers to easily come apart and look flossy.This delicacy is so tasty that it can be added to breads, crackers, spring rolls, or can be eaten as a yummy snack.

  11. PAD THAI NOODLES This is one of the best known noodle dishes in Thailand and is popularly sold in the streets by vendors with food carts. Given that these are very easy to prepare and s equally satisfying as a midnight snack.

  12. THAI CHILI PASTE When you dine in restaurants in Thailand, more often than not you see a small portion of chili paste readily available on a small serving dish. This paste is made from regular ingredients like garlic, onions, soybean oil, can sugar, dried shrimp, peanuts, tamarind, chili.  It is also great as a stir-frying seasoning for soup-based dishes.

  13. CHILI DIPPING SAUCE AND SRIRACHA CHILI SAUCE Prik Sriracha or Thai Chili Sauce brings out the flavors of every dish. Locals usually say that this is similar to the Tobasco Sauce but is not that sour. Its basic ingredients include chili peppers, garlic, vinegar, sugar and salt. You can use these sauce as seasoning for your fried rice, fried fish, tempura, squid/fish balls, or fried noodles.

  14. Other common seasoning in Thai food include galingale (khaa), blackpapper, ground peanut, tamarind juice, ginger and coconut milk. As a result, it takes hours to prepare a proper Thai meal in the traditional way as it involves so much peeling and chopping and pounding so it needs time to prepare in advance. Though the major portion of Thai food is described as being spiced and chilli hot, it currently enjoys worldwide popularity especially the exotic Tom Yam Kung, a uniquely piquant prawn soup that is renowned for it simplicity, creativity, artistic flair and delicious taste. The History of Thai Food

  15. Thai food is internationally famous. Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates.Aquatic animals, plant and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods and techniques were stewing and baking, or grilling. 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. Thais were very adapt at "Siameseising" foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.

  16. Submitted by : Cathlyn L. Pelinggon Manal Ladia

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