Khanom Tang Taek – translated as “Broken Barrel” candy began life as a dessert for poor people. Also known as Poor Man’s Pancake, it is cheap to make, the main ingredients being rice flour and sugar. These days, its a lot more than just flour and sugar and street and market vendors normally offer a […]Read More
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.
Thailand Cuisine, Food & Recipes
This delicious red curry dish is akin to that served across central Thailand. The soup base is created with coconut milk, fortified with juicy chunks of chicken thigh meat. The result is a smooth and creamy texture with delightfully exotic flavors from lemongrass, galangal, kaffir lime, dry roasted cumin, coriander, and peppercorns. Use either the […]Read More
An authentic Thai salad recipe seldom uses uncooked vegetables or fruit as the primary ingredients. Instead, minced meat, seafood or noodles dominate each recipe. The only thing in common with Western-style salads is the use of a souring ingredient – in Thailand that is invariably lime juice. Preparation and serving of Thai salads features fresh […]Read More
Chicken Curry Gaeng Gari Gai Red Curry Masaman Curry with Beef (Gaeng Masaman Nua) Pineapple Prawn Curry Gaeng Hanglay Ginger Chicken Laab Gai Spicy Chicken with Thai Basil Buzzed Chicken in Padamus Leaves Pork Spring Rolls Chicken Soup with Coconut Milk – Tom Kha Gai Drunken Fried Blackfish Chin Som Ngiaaw Kao Soi (ChiangMai Curry […]Read More
Spicy Thai Pizza Thai Vegetarian Noodles Hot & Sour Mushroom Soup (Tom Yam Het) Fried Rice with Basil (Khao Pad Krapow Prawn Salad (Pla Gung Yam Yai Vegan Thai Curry Thai Pumpkin Soup Thai/Hawaii Noodles Eggplant with Tofu Miang Kam Green Vegetable Curry (Gaeng paak Keow Waan) Paak Tom Kati Thai Green Papaya Salad (Som […]Read More
Thai Sticky Rice and Mango (Khao Nieow Ma Muang) Baked Coconut Rice Pudding Oranges in Syrup Light Orange-blossom Oranges Khanom Thuay Khanom Chan Tab Tim Grob (Red Rubies) Thai Style Roti Black Sticky Rice Pudding (Kao Niow Dam) Coconut Jasmine Rice Pudding Khanom Krog Khanom Maw Geang Sweet Sticky Coconut Rice Thai Mix Dessert 9 […]Read More
Naam Jim Kiga Rahk Pahk Chee-Gratiem-Prik Thai) Naam Jim Seua Rong Hai Naam Prik Kapi Naam Prik Ong Naam Jim Satay Prik Naam Plaa Naam Jeem Gratiem Naam Prik Ma-Muang Sweet Chili Sauce Naam Prik Pow Naam Prik Na-Rok Naam Prik Nuum Naam Jeem Kanom Jeeb Descriptions and Uses of Some Thai Sauces Prik Naam […]Read More
Green Curry Paste Thai Masaman Curry Paste Thai Yellow Curry Paste Thai Red Curry Paste Hanglay Curry Paste Penang Curry Paste Thai Curries There are many kinds of curries and sauces that go with various dishes. Some are made fresh and some are preserved or pickled. Once made, most of them can be stored for […]Read More
In the cities these days, the Thai kitchens tend to reflect various levels of the impact of Western technology. However among the less affluent, and specifically in the many rural villages, the Thai kitchen still operates as it has for hundreds of years. In this issue, we will talk about the Thai kitchens and cooking […]Read More
Eating is always an adventure in Thailand, but one part of the adventure that foreign visitors to the Land of Smiles may not venture very far into is the myriad variety of Thai sweets, called in Thai khanom. The main reason for this, perhaps, is the lack of recognition factor for all of those attractive […]Read More