Thai Food Recipes
Northeast, Central and Southern Thai Cuisines ..........
Like many Asian cuisines, Thai cooking is a "throw-together" style of cooking that allows much room for creativity. Many of the finest dishes in Thai cuisine require a fair amount of preparation in the kitchen. Thai people like to cut vegetables and meats in smaller pieces because this helps them cook quickly and to retain the crispness and freshness. Also, smaller pieces will have more surfaces to coat with the spices, herbs and condiments, making every bite tastier.
A typical Thai meal consists of four main seasonings i.e. salty, sweet, sour, and spicy. Most Thai cuisine is not considered satisfying unless they combine all four tastes. Thai cuisine is influenced by Indian spices and flavors. This is evident in its famous green, red, and yellow curries. Although Thai curry incorporates many Indian spices in its pastes, it still manages to maintain its own unique flavor with the addition of local spices and ingredients, such as Thai basil, lemongrass, and galangal (Thai ginger).
Nearby countries such as Vietnam, Cambodia, Indonesia, Laos, Burma, and Malaysia may have also influences on Thai cooking. With such vast influences, it combines to create the complex taste of present-day Thai cooking and becoming one of the fastest-growing and most popular of world cuisines today. Thai food differs from region to region.
The northern Thai people developed a
distinct own unique style of cooking. Unlike the south, here there are
no coconut trees and so no fresh coconut milk. Fish is also hard to
come by in this landscape of hills, valleys, and farmland. Red meat is
more common here, along with various vegetable dishes. Here you can get
abundance of pork, chicken, and beef curries. An example of a northern
curry is Thai Jungle Curry. Sticky rice is eaten daily with these spicy
The Central Region
Unlike the North and Northeast, where glutinous rice is popular, Central Thais like the fragrant plain variety and commonly steamed. In addition to fresh-water fish, there is seafood from the Gulf of Thailand, as well as a wide range of fresh vegetables. Chinese-Thai food is popular in cities like Bangkok, particularly in the form of numerous noodle dishes.
The Central region also has what is called the Royal cuisine, a more sophisticated version of the regional cuisine. Influenced by the kitchens of the Royal Court, the dishes are elaborately put together, making it as much of an art form as a culinary masterpiece. Another example is Thailand's most popular soup, dtom yum (Hot & Sour Soup) itself.
The Southern Thai
In the Southern Thai, the coconut plays a prominent role in many dishes. The rich milk flavor of coconut tempers the heat of chili-laced soups and curries. Its oil used for frying, and its grated meat serves as a condiment.
Fresh seafood such as fish, prawns, lobsters, crab, squid, scallops, clams and mussels from the surrounding waters is abundant. Cashew nuts from local plantations are eaten as appetizers or stir-fried with chicken and dried chilies, while a pungent flat bean called sator adds an exotic, if somewhat bitter, flavor much admired by southern diners.
While ninety percent of Thailand's population is Buddhist, the population of many of the Southern provinces are predominantly Muslim, whose ancestors immigrated into the area from the Indian subcontinent over the past two thousand years.
Therefore the foods here bear closest similarities to Indian food. Unlike other Thai region curries in which herbs and pungent roots are the primary ingredients. Muslim-influenced Southern curries are roasting the fragrance of dry spices more familiar in Indian cooking.
Southern curries tend to be intensely hot, pungent and spicy. One such curry is called "chili curry" for obvious reasons. Another is a sour fish curry – deep orange in color from the combination of red chilies and yellow turmeric. Because of the abundant coconut groves in this region, coconut shoots or hearts of palm frequently are used in this very hot and sour curry, as well as in a host of other dishes, from salads to simple stir-fries
Below are some of the famous and popular Southern Thai foods:-
kanom jeen, a white spaghetti-like noodles made with fermented rice paste, spun into small serving-size skeins, which is served with a spicy, rich, coconut-milk-based, ground fish curry called nahm yah, or with rich coconut-milk-based chili sauce with ground peanuts called nahm prik.
kao yum, a rice salad with various finely shredded vegetables and herbs, toasted coconut and chilies, and a sweet-and-pungent sauce made with fermented fish sauce called nahm boodoo.