10.01 The Secrets Of Thai Cuisine, 30 pages
This booklet can be a nice addition to your international recipe collection. It explains in detail the secrets of the delights of Thai cuisine. With numerous photos it explains ingredients, cooking tools, kitchen history, meal preparation, sauces & dips, traditional serving methods, regional favourites
The main food in Thailand is rice. Everyone has eaten it since they were born. But we can’t really eat rice alone so we have to have something to go with it. There are many dishes of food to go with rice. Most of them are hot and spicy and that is what Thai food is famous for.
Thai people are used to eating rice with their meal. Most Thai people can’t have sandwiches for their meal. They call sandwiches a snack. Also, most Thai people do not sit down to eat a proper meal because they usually eat when they are hungry, especially kids and teenagers. If you know some Thai person, you might hear them say “gin khao yung” every time you meet them. It means “have you eaten yet?” or more precise “have you eaten rice yet?”. If you come to Thailand and stay with a Thai family then be careful you don’t put on too much weight! All of the visitors that have come to stay at our country always go home weighing more!
“Phrik” in Thai
Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biolgically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachic, carminative and antiflatulence agent, and digestant.
“Yi – ra” in Thai
“Kra – thiam” in Thai
Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as a flavouring and condiment in Thai cuisine. The bulbs contain 0.1 to 0.36%garlic oil and organic sulfur compounds. Therapeutic uses are as antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering agents.
“Khing” in Thai
|GREATER GALANGA (False Glangal , Galangal)
“Kha” in Thai
“Maeng-lak” in Thai
(Leech Lime, Mauritus Papeda, Porcupine Orange)
“Ma-krut” in Thai
The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain volatile oil. The major therapeutic benefit of the juice is as an appetiser.
(No Common English Name)This erect annual plant with aromatic rhizomes and yellow-brown roots, is used as a flavouring. The rhizomes contain approximately 0.8% volatile oil. The plant has stomachache relieving and antimicrobial properties, and therapeutic benefits as an antitussive and antiflatulence agent.
|LEMON GRASS (Lapine)
“Ta-khrai” in Thai
|LIME (Common Lime)
“Ma-nao” in Thai
“Sa-ra-nae” in Thai
“Phrik-Thai” in Thai
|SACRED BASIL(Holy Basil)
“Ka-phrao” in Thai
“Hom, Hom-lek, Hom-daeng” in Thai
|TURMERIC(Curcuma, Indian Saffron, Yellow Root)
“Kha-min” in Thai
|Snacks and Starters|
|Thais love to eat and not just at meal times. Hence snacks and starters are often eaten between meals, at teatime, or at drinking parties as well as at the start of a meal.The variety of snacks in Thai cuisine reflects the abundance of raw ingredients and the imaginative use of indigenous herbs and spices.|
|Soups and Salads|
|The lack of starch in Thai soups is a unique facet of Thai cuisine. By combining Thai herbs such as galangal, kaffir lime and lemon grass with clear broth, Thai soups are refreshing, while the herbs soothe the stomach. Salad dressings (nam yum) differ from those in the West in that they are not oily and contain no fats of any kind. This makes them light and delicious, however once tossed they should be eaten immediately.|
|Thai foods are unique because of the combination of ingredients. Curries tend to be quite light as the curry paste is made from fresh ingredients, while the richness is derived primarily from coconut milk. The use of herbs and spices, plus the simplicity of the cooking process, makes Thai food refreshing, while the imaginative mix of ingredients enhances the taste.|