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In his 2. 01. 0 book The Principles of Thai Cookery, celebrity chef, writer, and authority on Thai cuisine Mc. Dang writes: ? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor. We think of all parts of the meal as a whole - sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in. In 2. 01. 1, seven of Thailand's popular dishes appeared on the list of the . Thailand had more dishes on the list than any other country. They were: tom yam goong (4th), pad Thai (5th), som tam (6th), massaman curry (1. Thai fried rice (2. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Balance, detail, and variety are of paramount significance to Thai chefs. In his 2010 book The Principles of Thai Cookery. Northern Thai cuisine shares dishes with Shan State in Burma, northern Laos, and also with Yunnan Province in China, whereas the cuisine of Isan (northeastern Thailand) is similar to that of southern Laos, and is also influenced by Khmer cuisine from Cambodia to its south, and by Vietnamese cuisine to its east. Southern Thailand, with many dishes that contain liberal amounts of coconut milk and fresh turmeric, has that in common with Indian, Malaysian, and Indonesian cuisine. Its refinement, cooking techniques, presentation, and use of ingredients were of great influence to the cuisine of the central Thai plains. They were introduced to Thailand by the Hokkien people starting in the 1. Teochew people who started settling in larger numbers from the late 1. CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese. The Chinese also introduced the use of a wok for cooking, the technique of deep- frying and stir frying dishes, several types of noodles, taochiao (fermented bean paste), soy sauces, and tofu. The most notable influence from the West must be the introduction of the chili pepper from the Americas in the 1. It, and rice, are now two of the most important ingredients in Thai cuisine. Today, however, most Thais eat with a fork and spoon. Tables and chairs were introduced as part of a broader Westernization drive during the reign of King Mongkut, Rama IV. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1. CE. The food is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth. Traditionally, the majority of ethnic Thai people ate with their hands like the people of India. Chopsticks are mainly used in Thailand for eating Chinese- style noodle soups, or at Chinese, Japanese, or Korean restaurants. Stir fried noodle dishes such as pad Thai, and curry- noodle dishes such as khanom chin nam ngiao, are also eaten with a fork and spoon in the Thai fashion. Thai meals typically consist of rice (khao in Thai) with many complementary dishes shared by all. The dishes are all served at the same time, including the soups, and it is also customary to provide more dishes than there are guests at a table. A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods. Traditionally, a meal would have at least five elements: a dip or relish for raw or cooked vegetables (khrueang chim) is the most crucial component of any Thai meal. The other elements would include a clear soup (perhaps a spicy tom yam or a mellow tom chuet), a curry or stew (essentially any dish identified with the kaeng prefix), a deep- fried dish and a stir fried dish of meat, fish, seafood, or vegetables. In most Thai restaurants, diners will have access to a selection of Thai sauces (nam chim) and condiments, either brought to the table by wait staff or present at the table in small containers. These may include: phrik nam pla/nam pla phrik (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, Sriracha sauce, and even sugar. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. They often feature as a garnish, especially with one- dish meals. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir fry, tends to counteract the spiciness. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. An alternative is to have one or smaller helpings of curry, stir fries and other dishes served together on one plate with a portion of rice. This style of serving food is called khao rat kaeng (lit., . Eateries and shops that specialize in pre- made food are the usual place to go to for having a meal this way. These venues have a large display showing the different dishes one can choose. When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice (rat khao). Very often, regular restaurants will also feature a selection of freshly made . With over 4. 0 distinct ethnic groups each with its own culture and even more languages. Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Palm sugar, made from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind contribute sour notes. Meats used in Thai cuisine are usually pork and chicken, and also duck, beef, and water buffalo. Goat and mutton are rarely eaten except by Muslim Thais. Game, such as wild boar, deer and wild birds, are now less common due to loss of habitat, the introduction of modern methods of intensive animal farming in the 1. Thai Charoen Pokphand Foods, in the 1. Some species, such as the giant river prawn, need brackish water as juveniles but live out their lives in freshwater once mature. Aquaculture of species such as Nile tilapia, catfish, tiger prawns, and blood cockles, now generates a large portion of the seafood sold in, and exported from Thailand. According to Thai food expert Mc. Dang, rice is the first and most important part of any meal, and the words for rice and food are the same: khao. As in many other rice eating cultures, to say . Rice is such an integral part of the diet that a common Thai greeting is . The traditional recipe for a rice dish could include as many as 3. One type, which is indigenous to Thailand, is the highly prized, sweet- smelling jasmine rice (khao hom Mali). This naturally aromatic long- grained rice grows in abundance in the patchwork of paddy fields that blanket Thailand's central plains. Once the rice is steamed or cooked, it is called khao suai (lit., . Non- glutinous rice is used for making fried rice dishes, and for congee, of which there are three main varieties: khao tom (a thin rice soup, most often with minced pork or fish), khao tom kui (a thick, unflavored rice porridge that is served with side dishes), or chok (a thick rice porridge that is flavored with broth and minced meat). Other varieties of rice eaten in Thailand include: sticky rice (khao niao), a unique variety of rice which contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. Sticky rice, not jasmine rice, is a staple food in the local cuisines of northern Thailand and of Isan (northeastern Thailand), both regions of Thailand directly adjacent to Laos with which they share many cultural traits. Thai Red Cargo rice, an unpolished long grain rice with an outer deep reddish- brown color and a white center, has a nutty taste and slightly chewy compared to the soft and gummy texture of jasmine rice. Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. Black sticky rice is a type of sticky rice with a deep purple- red color that may appear black. Another unpolished grain, black sticky rice has a rich nutty flavor that is most often used in desserts. Noodles are usually made from either rice flour, wheat flour or mung bean flour. Khanom chin is fresh rice vermicelli made from fermented rice, and eaten with spicy curries such as green chicken curry (khanom chin kaeng khiao wan kai) or with salads such as som tam. Other rice noodles, adapted from Chinese cuisine to suit Thai taste, are called kuaitiao in Thailand and come in three varieties: sen yai are wide flat noodles, sen lek are thin flat rice noodles, and sen mi (also known as rice vermicelli in the West) are round and thin. Bami is made from egg and wheat flour and usually sold fresh. They are similar to the Teochew mee pok. Wun sen, called cellophane noodles in English, are extremely thin noodles made from mung bean flour which are sold dried. Thai noodle dishes, whether stir fried like phat Thai or in the form of a noodle soup, usually come as an individual serving and are not meant to be shared and eaten communally.
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