2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Thai cuisine can be called one of the most diverse and daring. Three aspects influenced its development: climatic conditions, culture and history of different countries. Among them are Cambodia, China and Burma, closely intertwined with Thailand during migrations. As for the climate, it is very favorable here. A lot of different greens grow in Thailand all year round, and there are enough other products: the locals harvest two or three crops a year. Tourists admiring the local abundance, it becomes clear why the word "hunger" is absent only in the Thai language. And Buddhism, the religion practiced by the majority of Thais, imposes practically no restrictions on the food system.
Down with restrictions. Long live freedom!
Thai cuisine is famous for its blend of flavors. Pleasant sweet, sour, moderately s alty, spicy spicy and certainly bitter - all of them can be combined in an incomprehensible way in one dish. Sometimes it’s even difficult to immediately tell what the dish you eat tastes like - sour or s alty. Or maybe sweet? That's how mysterious it is - Thai cuisine.
Recipes in Thailand as such are practically non-existent. This isThis means that there are no strict proportions and rules for cooking. There are common features, recommended products, spices, and it depends on the cook himself in what form and in what combinations to use them. The cooking time and the presentation of the dish are also determined personally.
Presentation and table setting in Thailand is given special attention. Both local chefs and simple housewives always decorate their dishes very beautifully, brightly, and unusually. They are proud of the creation of their hands and are very fond of treating guests. For example, vegetables for a side dish are cut neatly and thinly, sometimes into pieces of various shapes and sizes. Each dish is almost a work of art, it can have its own pattern and individual style.
Main ingredients of Thai food
However, there is something in common in almost all dishes that are so rich in Thai cuisine. Recipes with photos, which are available in many sources today, focus on a few basic ingredients. One of them is fig. Among Thais, it is found everywhere: in appetizers, in main dishes, and in desserts. The remaining ingredients are considered auxiliary and are called "kap khao", which means "it is eaten with rice." It doesn't matter if it's fish, meat or vegetables.
Almost the same situation with coconut. Pulp, cream (the thickest coconut milk), as well as pomace from the chopped mass are taken from it for cooking. By the way, it is she who is considered by the Thais to be real coconut milk, and not at all the liquid that is inside thecoconut.
What a Thai dish can't do without is chili pepper. It is he (in various forms) that gives the products a unique aroma and piquant sharpness. And it is thanks to him that Thai cuisine is known all over the world. Thailand even has its own special variety of chili pepper - "bird's eye", known for its small size and devilish sharpness. To get it, by the way, is quite difficult. You can, however, use other varieties that are more common in our country. Just remember to protect yourself when working with this product - take care of your eyes and skin! After all, the degree of its sharpness can be very large.
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