Recipes To Share

I adoreThai food Even before I went on my first Thailand vacation , I frequented Thai restaurants, first in London, then when I moved to New Zealand, I discovered a couple of Thai eateries in the New Zealand capital, Wellington

And then I went on an extended Asia vacation. And here, in Thailand, the Thai food is authentic . You can really experience the subtle blend of spices and colors that make Thai food memorable.

I was amazed , though, to discover how different the food is in the different areas in the ancient kingdom of Siam . There are four main areas and they have their own special cuisine. And occasionally you can find foreign aspects in the dishes that have come together over the years and melted into the distinct Asian regional flavour.

For example, the North of Thailand developed its own cultural identity that is not only unique in language and legends but also in its food . Over the { centuries aeons}, this part of Thailand was ruled sometimes by Burma or Myanmar as it is now known , and sometimes by the ancient Kingdom of Ayuddhya that attracted international traders.

So, in the Chang Mai area you get the glutinous, sticky rice that is made into bite size portions with your Hands and then used to mop up themore liquid dishes . TheNorthern regional chillies are much milder than the ones in the other parts of the Thailand, and you can find specialities like a spicy pork sausage or crispy fired pork rind.

In the part of the country that borders Cambodia this gastronomic wonderland , in Y-san as it is popularly called,you get your food highly seasoned and hot. Some of the local culinary delights include the notorious papaya salad which local girls swear is the best weight loss tool available . Lap which is a spicy minced meat or chicken salad, and the flavoursome charcoal grilled chicken . Like the Thais in the North, they like their rice heavy and thick , and here they use it as a desert as well. Sticky rice and mango is a reason to travel to Thailand in itself .

The central region of Thailand is where the the Thai dishes that you know about come from. Native flavourings such as garlic, black pepper and fish sauce were over time complimented with citrus fruits such as limes, tomatos and locally grown coriander . The characteristic chilli pepper , without which a Thai meal wouldn’t be a Thai meal, was introduced from the Americas . This is interesting because the hot chilli is now an integral part in Siamese cookery .

delicious local fruits have an important role in a Thai meal, and often you get a complimentary plate of fresh local fruit to clean your palet .

The influence of Malaysia can be tasted in the food of Thailands Southern provinces . As this part is also surrounded by the sea, there is plenty of excellent freshly caught seafood available. Shellfish, fresh fish and local delicacies such as squid and octopus all have their place in a Thai meal .

The milk of the coconut is used here to enhance the flavor and cool down the spicy Thai dishes . The oil of the coconut is for frying, and the white insides you eat as a condiment . There are also many places that grow cashew nuts , and the locals make a really great dish which you may know as chicken and cashew nut .

I like the spicy yellow curry, and also the more user friendly curry Massaman which is seasoned with cloves, cardamom and cinnamon and reminds me a little of an Indian curry. Sa Te which are pieces of charcoal grilled chicken, beef or pork cooked on skewers and served with a palate testing peanut and chilli sauce is yet another Thai food experience that has become part of International cuisine.

With such a variety and diversity of food in Thailand it’s not surprising that the Thais spend a considerable time each day eating. I wonder where they put it all…?

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