Thai cuisine encompasses four distinct regional variations: Northern, Northeastern, Central, and Southern. Each region blends food derivations from adjacent countries;
Added to the four regional variations is the Thai Royal Cuisine, the history of which dates back some 700 years to the Ayutthaya kingdom / period. Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. The Thai cuisine, and that of its neighbors, has provided cross-border influences for almost a millenium…
Subtle differences abound; Southern Thai curries tend to include coconut milk and fresh turmeric, while north-eastern dishes often incorporate lime juice. The cuisine of north-eastern Isan shares characteristics with southern Laos. In contrast, northern Thailand has similarities with northern Laos, the Shan state of Burma, and Yunnan in southern China.
Many popular dishes eaten in Thailand originate in China, primarily because Chinese immigrants make up 10% of the Thai population overall. Dishes such as jok (rice porridge), kwai tiew, rad na and khao kha mu are amongst those. Obvious Chinese influences include the wok, not to mention techniques such as stir-frying, and the introduction of various forms of noodles.
Some classic northern Thai dishes, such as Khao Soi, were originally brought into northern Thailand by Yunnanese Moslem traders, centuries ago. Other Thai recipes are thought to be versions of dishes originating in the cuisine of India and Persia.
Thai food did not become known to Western palates until the 1960s, when American, Australian and New Zealand troops were present in large numbers during the Vietnam War era. Subsequently, an increase in tourism combined to expose many more Westerners to the delights of Thai cuisine. These days, Thai restaurants can be found in almost every city in the world.
Introduction Finding a cooking school Hotels And Resorts Where Cooking Classes Can Be Arranged Introduction Thai cooking as now enjoyed all over the world is a blend of Asian and European in... Read more
Larb Gai #ratingval# from #reviews# reviews Print Recipe Type: Appetiser Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 6 This a popular snack dish across Thailan... Read more
In Sweet Chili Sauce Only marinate for 10 minutes, any longer will cause the limejuice to “cook” the raw scallops and the flesh will become mushy when cooked. This recipe can al... Read more
With Sweet And Sour Lemon Dipping Sauce Makes: 4 servings Ingredients: Marinade 1 tablespoon cornstarch 1 tablespoon fresh lemon juice 1 teaspoon soy sauce 1 pound chicken tenders or bonel... Read more
Ingredients 2tbs/30ml oil 2 garlic cloves, finely chopped 1in/2.5cm piece ginger, finely chopped 6-8 large prawns, peeled and deveined 1tbs/15ml light soy sauce or fish sauce 1tsp/3ml sugar... Read more
(Phat Gai King) Ingredients 3 tablespoons of peanut oil 1 tablespoon chopped garlic 1 cup chicken, cut into bite sized pieces 1 cup mushroom, sliced 3 tablespoons grated ginger 2 tablespoons... Read more
Ingredients 1 pound pork or chicken – chopped into 2 cm cubes. 2 tablespoons fish sauce 2 tablespoons palm sugar 1 teaspoon of Gaeng Hanglay curry paste 2 tablespoons oil 1/2 litre of... Read more
(Gaeng Gung Sapparot) Ingredients Peanut oil 1/4 cup Onion chopped fine 3 tbsp Lemon grass chopped fine 3 tbsp Galangal chopped fine 1/2 tsp Shrimp paste 1-4 tsp Chili paste 2 cups Coconut m... Read more
(Gaeng Masaman Nua) Ingredients Peanut oil 1 tbsp Garlic chopped fine 1 tbsp Galangal chopped fine 1 tbsp Lemon grass chopped fine 1 tbsp Thai basil chopped 1-1/2 lb Stewing beef 1″ cu... Read more
Gaeng Daeng Gai This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh and dried spices, kaffir lime leaves and fresh sweet basil leaves it... Read more
2014 Asian-Recipe.com | Designed by Website-Redesign-Company.co