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4 different kitchens
Thai food is well known worldwide. The food is diverse in taste and preparation, and it uses a lot of herbs which benefit health. Thai food features exquisite food decoration that makes food eye-catching as well as appetising. Each region has its own unique identity, as follows:
The North
The predominant flavors are salty and spicy, with a mild sour taste and not sweet. Northern food is eaten by rolling sticky rice into a ball, and then dipping it in food that is dry and sticky. It is eaten with boiled or steamed vegetables. Popular dishes include Nam Phrik Ong, Sa Ua, Kaeng Hangle and Kaeng Khae.
The Northeast
The food here is spicy and has little liquid. Many dishes have Pla Ra, or fermented fish. The food is a mixture of salty, spicy and sour, called Saep (delicious) by the locals. It is usually eaten with sticky rice and fresh vegetables. Well-known dished are Lap, Nam Tok, Som Tam, and soup No Mai.
The Central Region
The food of this region encompasses all flavors (sour, sweet, salty and spicy). Central region people have steamed rice as the staple diet and like to consume a variety of shrimp pasta/chili sauces like Nam Phrik Pla Thu and Nam Phrik Long Rua which is a dipping for many vegetables. In addition, there are numerous soups such as Kaeng Pa, Kaeng Khiao Wan and Kaeng Som. Boiled dishes include Tom Yam and Tom Kkhlong. One of the most popular dressed salads is Yam Pla Duk Fu. The region is also noteworthy for its stir-fried dishes and simmered sauces.
The South
Southern food is mainly very spicy and aromatic with herbs. Due to its hot and humid climate, people often catch a cold or become sick. A good way to maintain good health is to consume spicy food to keep the body warm and fend of illness. Much of the cuisine is spicy, salty and sour. Favourite dishes are Kaeng Phung Pla, Kaeng Som, Khamnom Chin Naam Pak Tai, and Khao Yam. Indegenous vegetables used in cooking are Sato pods, Krathin tips (an Acacia plant), betel leaves, Luk Riang, cashew nuts etc.
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