Introduction Finding a cooking school Hotels And Resorts Where Cooking Classes Can Be ArrangedIntroductionThai cooking as now enjoyed all over the world is a blend of Asian and European influences adopted through centuries of trade and diplomatic exchanges. Thais have traditionally lived close to the land and the waters, and original Thai … [Read more...]
Thailand Cuisine, Food & Recipes
Thai cuisine encompasses four distinct regional variations: Northern, Northeastern, Central, and Southern. Each region blends food derivations from adjacent countries;
- Myanmar (Burma) to the northwest
- Yunnan (Southern China) and Laos to the north
- Vietnam and Cambodia to the east
- Malaysia to the south
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.
Larb Gai #ratingval# from #reviews# reviewsPrint Recipe Type: Appetiser Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 6 This a popular snack dish across ThailandIngredientsMinced / ground chicken - 2 lbs Green onion (sliced) 1/2 cup Red onion cut in thin wedges 1/2 cup Mint leaves (shreded) 1/2 cup Fish … [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 also be made with peeled and deveined jumbo prawns or a filet of fish, such as black bass or red snapper. Makes: 4 servings Ingredients: Marinade 2 tablespoons fresh lime juice 1 teaspoon grated lime … [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 boneless skinless breasts Sauce 1/3 cup water 1/3 cup fresh lemon juice 2 teaspoons packed brown sugar 1 teaspoon honey 1/2 teaspoon soy sauce 1/4 teaspoon white vinegar 1/4 teaspoon … [Read more...]
Ingredients2tbs/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 2tbs/30ml stock 2 spring onions 1 small onion, slicedDirections In a wok or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. … [Read more...]
(Phat Gai King) Ingredients3 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 fish sauce 2 tablespoons dark soy sauce 2 tablespoons oyster sauce a pinch of sugar 3 tablespoons chopped onion 2-3 Thai chile peppers 3 tablespoons scallion/green onion, … [Read more...]
Ingredients1 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 water 50 g peanuts - roasted until brown 30 g ginger - skin removed and cut into stripsPreparing: Put all the ingredients for the paste together and pound using a pestle or … [Read more...]
(Gaeng Gung Sapparot)IngredientsPeanut 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 milk Fish sauce to taste 1 tsp Palm sugar (or brown sugar) 1 lb Shelled prawns 2 cups Pineapple chunksDirections Heat wok. Add peanut oil, onion, lemon grass, galangal, … [Read more...]
(Gaeng Masaman Nua) IngredientsPeanut 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" cubes 1-1/2 cup Coconut milk 2 tbsp Curry paste (Thai Musaman) 1 tbsp Lime zest shredded 1 tbsp Lime leaves shredded Fish sauce to taste 1-4 tsp Chili paste 2 cups Potatoes cut into … [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 is a harmonious dish with chicken. Finish the cooking with the addition of Fish sauce to taste and serve with steamed jasmine rice. Ingredients1 lb boneless chicken breast 1 can … [Read more...]