THE CUISINE OF THAILAND

GEOGRAPHIC SETTING AND ENVIRONMENT

Comprising an area of 514,000 square kilometers (198,456 square miles) in Southeast Asia, Thailand (formerly known as Siam) extends almost two-thirds down the Malay Peninsula. Comparatively, the

area occupied by Thailand is slightly more than twice the size of the state of Wyoming.

Thailand may be divided into five major physical regions: the central valley, fronting the Gulf of Thailand; the continental highlands of the north and northwest, containing Thailand's highest point, Doi Inthanon (2,565 meters/8,415 feet); the northeast, much of it often called the Khorat Plateau; the small southeast coastal region facing the Gulf of Thailand; and the Malay Peninsula, extending almost 960 kilometers (600 miles) from the central valley in the north to the boundary of Malaysia in the south.

Thailand has a tropical climate. In most of the country, the temperature rarely falls below 13°C (55°F)

or rises above 35°C (95°F).

HISTORY AND FOOD

Until 1939, the country we call Thailand was known as Siam. It was the only Southeast Asian country never colonized by the West. This helped Thailand to maintain its own special cuisine (cooking style). However, that cuisine had already been influenced by Thailand's Asian neighbours. The Thai people migrated to their present homeland from southern China about 2,000 years ago. They brought with them the spicy cooking of their native Yunan province, as well as its dietary staple, rice. Other Chinese influences on Thai cooking included the use of noodles, dumplings, soy sauce, and other soy products. Like the Chinese, the Thais based their recipes on blending five basic flavours: salty, sweet, sour, bitter, and hot. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. For example, chilies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South

America

From nearby India came not only the Buddhist religion, but also spicy seasonings such as cumin, cardamom, and coriander, as well as curry dishes. The Malays, to the south, further shared

seasonings, as well as their love of coconuts and the satay (a dish that is similar to shish kebabs).

Since 1970, Thai cooking has become extremely popular in both North America and Britain.

Whether chili-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.

FOODS OF THE THAIS - AN OVERVIEW OF CHARACTERISTICS:

Rice is the main dietary staple of Thailand. Thais eat two kinds of rice: the standard white kind and glutinous, or sticky, rice. Sticky rice rolled into a ball is the main rice eaten in northeastern Thailand. It is also used in desserts throughout the country. Rice is eaten at almost every meal and also made into flour used in noodles, dumplings, and desserts.

Most main dishes use beef, chicken, pork, or seafood, but the Thais also eat vegetarian dishes. Large cuts of meat have been eschewed. With their Buddhist background, Thais

shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices.

Thai food is known for its unique combinations of seasoning. Although it is hot and spicy, Thai cooking is carefully balanced to bring out all the different flavours in a dish.

Curries (dishes made with a spicy powder called curry) are a mainstay of Thai cooking. Hot chillies appear in many Thai dishes.

Other common flavourings are fish sauce, dried shrimp paste, lemon grass, and the spices coriander, basil, garlic, ginger, cumin, cardamom, and cinnamon.

Soup, eaten with most meals, helps balance the hot flavours of many Thai dishes as do steamed rice, mild noodle dishes, and sweet desserts. Many dishes are served with sauces, such as Nam Pla Prig, for dipping.

Coconuts play an important role in the Thai diet. Coconut milk and shredded coconut are used in many dishes, especially desserts.

Thais eat a variety of tropical fruits for dessert, including mangoes, papayas, custard apples with scaly green skins, and jackfruit, which is large and prickly and has yellow flesh.

Thai food differs somewhat from one region to another. Seafood is popular in the southern coastal areas. The Muslims in that part of the country favour curries. The spiciest food is found

in the northeast. Aquatic animals, plants and herbs are major ingredients. Traditional Thai cooking methods were stewing and baking or grilling. Chinese influences

were responsible for the introduction of frying, stir frying and deep-frying.. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass

and galangal. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased.

It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries with strong spices burn for longer periods. Furthermore, instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.

A proper Thai meal should consist of a soup, a curry dish with condiments, and a dip with accompanying fish and vegetables. A spicy salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a

harmony of tastes and textures within individual dishes and the entire meal.

INGREDIENTS:

COMMONLY USED HERBS, SPICES AND FLAVOURINGS:

Thai food is currently enjoying an international vogue. There are numerous Thai restaurants all over the world in large cities such as Los Angles, London, New York, Paris, Tokyo and many other. The following are some essential herbs and spices used in Thai cooking. The proper combination of all these ingredients is regarded as an art in Thailand, one that requires both skill and time. The preparation of a single sauce can take hours of grinding, tasting and delicate adjustment until the exact balance of flavours is achieved. Only then, can the true glory of Thai cooking be fully appreciated.

Basil (horapha, kaphrao, maenglak): Horapha, kaphrao, maenglak are varieties of sweet basil. Horapha seems to be the nearest to the sweet basil used in European tomato dishes and Italian pesto. Horapha is used here as a vegetable and for flavoring. Fresh leaves are narrower and often tinged with reddish purple. It releases its aroma and flavour only when cooked and is

used with fish, beef and chicken. Maenglak leaves are slightly hairy and paler green than Horapha. It is sometimes called lemon-scented basil but definitely has a peppery taste when chewed; it is very similar to Halian dwarf basil and is used as a vegetable and for flavoring.

Cinnamon (ob choei): Form the bark of a tree, the type of cinnamon used in Thailand is of only one kind, that from the Cassia tree. It is used in meat dishes and particularly in mass man curry a garnish.

Bird Chilli (phrik khi nu): The smallest of the chilies, of which the kind called phrik khi nu suan is the hottest. Take care when chopping them, and do not rub your eyes. Chilies stimulate blood circulation and are reputed to help prevent heart disease and cancer.

Chilli (Phrik chi fa): Phrik chi fa are finger size, growing 9-12 centimeters in length, and ether yellow, red or green. Not as hot as the bird chili. There is no discernable difference between the colours.

Citron (som sa): Citron (Citrus medica var limetta) is a round dark green fruit. Its thick, very aromatic skin is much used for flavoring. Sour orange juice and orange peel would make the best substitute.

Cloves (kanphlu): Cloves (Eugenia aromatic) are the dried flowerbeds of an evergreen tree native to the Molucca Islands. They are almost as expensive as saffron because crops often fail, they are much used in Western cooking and the oil is antiseptic. Cloves are used in mass man curry and to chew as a relief for toothache.

Coriander (phak chee): The leaves are often chosen for decoration, with stem and roots for seasoning. Heavily used in Asian kitchens, the Thai kitchen is the only one to use the roots as well.

Cumin (yira): Seeds look like caraway and fennel, but taste quite different and have to be heated to release their aroma. Only cumin is used in Thai cooking, mainly in the making of curry pastes.

Galangal (kha): Resembling an upturned claw, this member of the ginger family is a pale pink rhizome with a subtle citrus flavour. It is usually added in large pieces to impart flavour to fish or chicken stock, or used in making curry pastes. Fresh young ginger can be substituted, but you will not end up with the same flavour.

Garlic (krathiam): Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic and garlic oil are used in almost every Thai dish. To make garlic oil, chop a handful of

garlic, and fry it in plenty of hot oil until golden. The oil and the fried garlic's can be stored in a jar for garnishing soup and for tossing with noodles and rice.

Ginger (khing): Resembling a flat hand, ginger has over 400 members included in its family. Always choose young fresh ginger if available. Easily grated, it is eaten raw or cooked and is used widely in many Asian cuisines. Young ginger. pounded with a little salt, pepper and garlic is good too as a marinate for chicken or beef. Ginger is acknowledged to improve digestion and to counteract nausea and vomiting.

Krachai: No English common name for Krachai (Kaempferia pandurata). The tubers of this member of the ginger family look like a bunch of yellow brown fingers. Krachai is always added to fish curries, and peeled and served as a raw vegetable with the popular summer rice dish, khao chae.

Kaffir Lime Leaf (bai makrut): From the kaffir lime, which has virtually no juice these fleshy green and glossy leaves resemble a figure eight. Imparting a unique flavour, they can be finely shredded and added to salads, or torn and added to soups and curries. Can be substituted with other lemon-flavored herbs, but the best option is to freeze the leaves when you can find them, as they retain all their flavour and texture on thawing.

Lime (manao): The whole fruit is used. It is an excellent source of vitamin C and is used to

enhance the flavour of chili-hot condiments, as well as create some very special salads and desserts, and adorn most dishes as a condiment.

Lemongrass (takhrai); This hard grass grows rapidly in almost any soil. The base of 10-12 centimeters length of the plant is used, with the green leafy part discarded. Young tender lemongrass stalks can be finely chopped and eaten, but older stalks should be cut into 3-5 centimeters lengths and bruised before being added only as a flavoring agent. It is indispensable for tom yam. Lemongrass oil will sooth an upset stomach and indigestion.

Mint (bai saranae): This mint (Mentha arvensis) is similar to the mint used for mint sauce in England and is used in Thai food as a vegetable and a flavoring.

Nutmeg (luk chan): The nut is enclosed in a very hard brown shell. It is used in the making of mass man curry paste.

Pandan Leaf (bai toei): Long narrow green leaves of a herbaceous plant used for flavoring and colour. There is no substitute of the flavoring and colour. There is no substitute for the flavour but green coloring may be used as a substitute for the colour.

Pepper (prik thai); Black, white and green peppercorn types. Black is milder and more aromatic than white. Green peppercorns have a special taste all their own and are available al year round but are best towards the end of the rainy season. Used as flavoring.

Sesame (nga): Identical to sesame seeds the world over. In Thai cooking, sesame seeds are used for oil and for flavoring. These tiny seeds are rich in protein.

Shallot (hom daeng): These small, zesty, Thai red onions are sweet and aromatic. An essential ingredient in many Thai dishes because of their taste and appearance, they can be substituted with European shallots, small red onions or small brown onions.

Spring Onions (ton hom): These green onions (Alliums fistulosom) are used for garnishing soups and salads and as vegetables.

Turmeric (khamin): These small, bright orange roots are used for the coloring in yellow curries. White turmeric, a different type, is used as a raw vegetable and resembles ginger. It taste only slightly peppery and has a pleasant tang.

THAI FRUITS:

Thai fruits - including mangoes, mangosteens, clurians, pineapples, watermelons, papayas,

rambutans, longans, lyches, tamarinds, pomegranates, palm fruits, oranges, pomeloes, jackfruits and more than 20 kinds of bananas - are available all year round.

From January to April, grapes, jackfruits, java apples, tangerines, watermelons and pomegranates are in season. Next come mangoes, lyches, pineapples, clurians and mangosteens. From July on, longans will ripen, and also langsats, jujubes, passionfruits, pomeloes, rambutans, sugar apples and again tangerines, grapes, watermelons, bananas, coconuts, guavas and papayas are available thoughout the year.

Some harvests are celebrated in style, with colourful festivals, sometimes featuring a pageant of local beauties.

• In early April,the Paet Riu Mango Festival is organized in Chachoengsao. Probably the most popular and typical of Thai fruits, the mango deserves this honour. • In May, Songkhla promotes its fruits with a bazaar, fruit carving demonstrations and a Miss Southern Thailand Pageant.

• In June, Chanthaburi exhibits delicious provincial fruits, including the king of them all, the exquisitely delicious durian.

• In September,to honour pomeloes, a fruit and floral float procession is held in Nakhon Pathom, near Bangkok. Durian :It's an oval, spiny and thorny shaped fruit, grown only in this part of the world. Known

for its unpleasant odor yet it's consider the king of fruits. The sweet creamy texture make it irresistible to your taste buds. Health conscious people seek it for its energy preserving elements. Season : May to July

Mangosteen (Mang Kut) : Gently cut about 0.5 inch deep around the middle. Remove the top portion & you will find the pure white flesh underneath the thick skin. Season : June to October.

Roseapple (Chom Pu) : With the different varieties of Rose Apple ; some have bright green skin some have pink skin. They are different in sizes ,although they all have white interior & the same flavor. cut in half-remove seeds. Add sugar & salt to bring out the flavor. Season : March to May

Rambutan (Ngoh) :This kind of fruit with a hairy red rubbery shell is very well know in Thailand & other Asian countries. The flavored meat is a must to try . Slightly cut round the middle with a knife to remove shell and then cut the meat to remove the seed. Season : May to July.

Pineapple (Sup Pa Rot) :Pineapple is very rich in flavor & vitamin C . You will find the taste of Phuket pineapple is special-meat is pale in color, a lot more crispy, Not to juice or sweet, How-ever, you will enjoy the difference with a pinch of salt to smooth the taste. The only pineapple where you can eat the core. Season : all year round.

Papaya (Ma Ra Kor) :Refreshing & very rich in Flavor. Try a slice of ripe papaya with a squeeze of lemon or lime juice. You can also eat unripe papaya as Thai salad with a lot of ingredients. Season : All year round.

Lychee :Peel a way the reddish skin with your thumb nail & let the sweet & sour taste of the fruit dry up your thirst. Watch out for the stone. Season : April to May

Longon :The dark brown & very thin shell is easily cracked by a squeeze between thumb & forefinger. Every bite of translucent meat is delightful with sweet taste & juice. Watch out for the hard stone. Grown in the North of Thailand. Season : May to July

Coconut (Ma Prow) :With a straw you can sip straight from the shell the natural & healthy fresh fruit juice. Then scrape out with a spoon the soft white flesh from inside the shell. You may need an expert to open the coconut for you. There's an art to making a hole in the top portion of the fruit with a hatchet to get the juice & flesh. Season : all year round.

Custard Apple (Noi Na) :With the help of both hands, gently squeeze to open the fruit & enjoy the very soft & sweet taste of the meat with a spoon Watch out for the seed in every particle. Season : June to August.

THAI CURRIES:

In Thailand there are basically two broad categories of curry: water-based and coconut milk-based.

The most typical water-based curry is sour curry (gaeng sohm plah) often prepared with fish. Typically the sourness comes from tamarind or other types of sour fruits. Jungle curry (gaeng pah) is another delicious water-based vegetable curry cooked with or without meat, which is usually very spicy. The spiciest curries in Thailand in general are the water-based curries, as there is no coconut fat to alleviate the heat.

Thai coconut-based curries are numerous and more well known in the West with red, green, yellow, panang and masamam being the most well known curries. In Thailand these curries are known as

gaeng phet (red): The main ingredients are garlic, shallots, (dried) red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. Common additives are fish sauce, sugar, Thai eggplant, bamboo shoots, thai basil (bai horapha), and meat such as chicken, beef, pork, shrimp, frog, snake or duck

gaeng kiow wahn (green curry): Green curry, hailing from Central Thailand, is commonly considered the hottest Thai curry. The main ingredients for the sauce consist of coconut milk, green curry paste, eggplant (aubergine), pea aubergine, sugar, fish sauce, and Thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, coriander root, roasted coriander and cumin seeds, white peppercorns, shrimp paste and salt.

gaeng leuang (yellow): Thai Yellow curry, outside Thailand, usually refers to the Thai-Muslim dish kaeng kari. This curry is richer and creamier than other Thai curries, since coconut cream is used in addition to coconut milk. This richer curry tends to tone down the overall spiciness of the dish, hence its popularity on menus outside of Thailand. The primary spices in kaeng kari are cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. Sometimes a touch of palm sugar or a similar sweetener will be added, depending on the sweetness of the coconut milk. Thai yellow curry can be made with duck, chicken, shrimp, fish or vegetables and is eaten with steamed rice or round rice noodles known as khanom chin.

gaeng phanaeng (panang): is a type of Thai curry that is generally milder than other Thai curries. It traditionally includes dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, shrimp paste and salt, and sometimes also shallots and peanuts. A popular phanaeng curry dish is beef phanaeng, which is a dish based on beef in a curry sauce. The traditional dish contains beef cut in thin strips, kaffir lime leaves, coconut milk, phanaeng curry paste, palm sugar and fish sauce. The dish typically contains thick coconut milk and has very little other liquids added. For vegetarians, tofu can be used in place of beef. In Thailand, the meal is usually eaten with rice.

gaeng massaman (masamam): The flavoring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, onion, bay leaves, cardamom pods, meat, star anise, palm sugar, fish sauce, chili and tamarind sauce. Traders brought spices such as turmeric, cinnamon, star anise, cumin, cloves and nutmeg from Indonesia to the south coast of Thailand.

The most popular curry in Thailand is either gaeng phet or gaeng kiow wahn depending on which region of the country you are in.

Another way to categorize curry, is by the curry pastes used to make the gaeng. Green curry is the only type of Thai curry paste made with fresh Thai chilies. All other types of curry paste are made up of dried Thai chilies. The key ingredients in the majority of Thai curry pastes are mostly wet and fragrant: fresh chilies, lemon grass, galangal, garlic, shallot, kaffir lime, cilantro roots, and shrimp paste (kapee). These herbs and spices are appreciated not only for their taste, but also for their medicinal qualities (yah samun phrai).

RICE AND NOODLES: Rice, to Thai people, represents life, and it's the most highly regarded of all grains. Rice is traditionally served with most meals and accompanies curries, soups and side dishes, or is used to make fried rice. One of the more popular varieties of rice in Thailand is fragrant Jasmine rice. Rice is also ground down into flour and used to make rice noodles which are typically cooked then tossed with stir-fried foods, or added to soups. Bean thread (cellophane) noodles and wheat noodles are also enjoyed regularly.

LEGUMES, NUTS AND SEEDS Legumes (beans, peas and lentils) are used regularly in Thai cooking. Tofu, which is made from soybeans, is a popular addition to a wide range of Thai dishes. Peas, snow peas, green beans, bean sprouts and snake beans (very long green beans) are also eaten regularly. Peanuts are ground into pastes to add flavor, richness and texture to food. Crushed or whole peanuts and cashews are typically sprinkled over foods such as noodle dishes and salads. FISH AND SHELLFISH Much of Thailand borders the coastline, and fish and seafood are traditionally eaten on a daily basis. Commonly eaten fish and shellfish include tuna, mackerel, sea bass, shrimp, scallops, crab, squid, oysters and mussels. These fish and shellfish are gently poached in coconut milk curries; steamed in banana leaves; added to stir-fries, noodle dishes, rice dishes and soups; or marinated and grilled.

MEAT AND POULTRY

Meat doesn't feature prominently in Thai cuisine. Beef is eaten rarely, and pork is eaten in moderation -- or used sparingly in dishes. Poultry such as chicken is eaten regularly and is enjoyed hot in curries and rice and noodle dishes or shredded cold in salads. Eggs are enjoyed in moderation and are typically beaten and tossed through stir-fries and fried rice, or hard boiled, then sliced and added to hot and cold dishes. SEASONINGS AND HERBS To achieve the hot, sour, sweet and salty flavors characteristic of Thai cuisine, a variety of seasonings and herbs are used.

Thai fish sauce (nam pla), a pungent, salty sauce made from fermented fish (usually anchovies), salt and water is one of the most commonly used flavoring ingredients. It's used to enhance the flavor of curries, noodle dishes, fried rice and soups, as well as dipping sauces and condiments. Soy sauce is also used to add flavor and richness to food.

Aromatic vegetables and herbs such as garlic, ginger, lemongrass, chilies, kaffir lime leaves, cilantro (coriander), basil and mint are a fundamental part of Thai cuisine.

These seasonings are finely chopped or crushed and added to flavor dishes or ground down with a mortar and pestle to create richly-flavored condiments, sauces and curry pastes. Popular curry pastes include red curry paste (typically made with red chilies, garlic and spices) and green curry paste (typically made with green chilies, garlic and spices). Fresh herbs are also added to food towards the end of the cooking process or used as a garnish.

Other commonly used flavor enhancers used to balance flavors include lemon and lime juice and palm sugar (similar to brown sugar, which can be used as a substitute).

Some important herbs and spices used in Thai cooking

Basil (horapha, kaphrao, maenglak)

Horapha, kaphrao, maenglak are varieties of sweet basil. Horapha seems to be the nearest to the sweet basil used in European tomato dishes and Italian pesto. Horapha is used here as a vegetable and for flavoring. Fresh leaves are narrower and often tinged with reddish purple. It releases its aroma and flavour only when cooked and is used with fish, beef and chicken. Maenglak leaves are slightly hairy and paler green than Horapha. It is sometimes called lemon-scented basil but definitely has a peppery taste when chewed; it is very similar to Halian dwarf basil and is used as a vegetable and for flavoring.

Cinnamon (ob choei)

Form the bark of a tree, the type of cinnamon used in Thailand is of only one kind, that

from the Cassia tree. It is used in meat dishes and particularly in mass man curry a garnish.

Bird Chilli (phrik khi nu)

The smallest of the chilies, of which the kind called phrik khi nu suan is the hottest.

Take care when chopping them, and do not rub your eyes. Chilies stimulate blood circulation and are reputed to help prevent heart disease and cancer.

Chilli (Phrik chi fa)

Phrik chi fa are finger size, growing 9-12 centimeters in length, and ether yellow, red or

green. Not as hot as the bird chili. There is no discernable difference between the colours.

Citron (som sa)

Citron (Citrus medica var limetta) is a round dark green fruit. Its thick, very aromatic

skin is much used for flavoring. Sour orange juice and orange peel would make the best substitute.

Cloves (kanphlu)

Cloves (Eugenia aromatic) are the dried flowerbeds of an evergreen tree native to the

Molucca Islands. They are almost as expensive as saffron because crops often fail, they are much used in Western cooking and the oil is antiseptic. Cloves are used in mass man curry and to chew as a relief for toothache.

Coriander (phak chee)

The leaves are often chosen for decoration, with stem and roots for seasoning. Heavily used in Asian kitchens, the Thai kitchen is the only one to use the roots as well.

Cumin (yira)

Seeds look like caraway and fennel, but taste quite different and have to be heated to release their aroma. Only cumin is used in Thai cooking, mainly in the making of curry pastes.

Galangal (kha)

Resembling an upturned claw, this member of the ginger family is a pale pink rhizome

with a subtle citrus flavour. It is usually added in large pieces to impart flavour to fish or chicken stock, or used in making curry pastes. Fresh young ginger can be substituted, but you will not end up with the same flavour.

Garlic (krathiam)

Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic and

garlic oil are used in almost every Thai dish. To make garlic oil, chop a handful of garlic, and fry it in plenty of hot oil until golden. The oil and the fried garlic's can be stored in a jar for garnishing soup and for tossing with noodles and rice.

Ginger (khing)

Resembling a flat hand, ginger has over 400 members included in its family. Always

choose young fresh ginger if available. Easily grated, it is eaten raw or cooked and is used widely in many Asian cuisines. Young ginger. pounded with a little salt, pepper and garlic is good too as a marinate for chicken or beef. Ginger is acknowledged to improve digestion and to counteract nausea and vomiting.

Krachai

No English common name for Krachai (Kaempferia pandurata). The tubers of this

member of the ginger family look like a bunch of yellow brown fingers. Krachai is always added to fish curries, and peeled and served as a raw vegetable with the popular summer rice dish, khao chae.

Kaffir Lime Leaf (bai makrut)

From the kaffir lime, which has virtually no juice these fleshy green and glossy leaves

resemble a figure eight. Imparting a unique flavour, they can be finely shredded and added to salads, or torn and added to soups and curries. Can be substituted with other lemon-flavored herbs, but the best option is to freeze the leaves when you can find them, as they retain all their flavour and texture on thawing.

Lime (manao)

The whole fruit is used. It is an excellent source of vitamin C and is used to enhance the

flavour of chili-hot condiments, as well as create some very special salads and desserts, and adorn most dishes as a condiment.

Lemongrass (takhrai)

This hard grass grows rapidly in almost any soil. The base of 10-12 centimeters length

of the plant is used, with the green leafy part discarded. Young tender lemongrass stalks can be finely chopped and eaten, but older stalks should be cut into 3-5 centimeters lengths and bruised before being added only as a flavoring agent. It is indispensable for tom yam. Lemongrass oil will sooth an upset stomach and indigestion.

Mint (bai saranae)

This mint (Mentha arvensis) is similar to the mint used for mint sauce in England and is used in Thai food as a vegetable and a flavoring.

Nutmeg (luk chan)

The nut is enclosed in a very hard brown shell. It is used in the making of mass man curry paste.

Pandan Leaf (bai toei)

Long narrow green leaves of a herbaceous plant used for flavoring and colour. There is no substitute of the flavoring and colour. There is no substitute for the flavour but green coloring may be used as a substitute for the colour.

Pepper (prik thai)

Black, white and green peppercorn types. Black is milder and more aromatic than white.

Green peppercorns have a special taste all their own and are available al year round but are best towards the end of the rainy season. Used as flavoring.

Sesame (nga)

Identical to sesame seeds the world over. In Thai cooking, sesame seeds are used for oil and for flavoring. These tiny seeds are rich in protein.

Shallot (hom daeng)

These small, zesty, Thai red onions are sweet and aromatic. An essential ingredient in many Thai dishes because of their taste and appearance, they can be substituted with European shallots, small red onions or small brown onions.

Spring Onions (ton hom)

These green onions (Alliums fistulosom) are used for garnishing soups and salads and as vegetables.

Turmeric (khamin)

These small, bright orange roots are used for the coloring in yellow curries. White

turmeric, a different type, is used as a raw vegetable and resembles ginger. It taste only slightly peppery and has a pleasant tang.

Assorted Thai Table Condiments

In Thailand the first two condiments below (Nam pla prik and Prik dong) are likely be on every household's table together with a separate small dish of plain white sugar and a separate small dish of ground chili powder. Spoonfulls of each are added to suit individual taste. We suggest you make a portion of Nam pla prik and Prik dong and keep in a jar (non refrigerated) for serving as a condiment in this manner. These condiments keep very well. Nam pla prik: In Thailand, Nampla Prik is served on the side in a little dish, not in the condiment caddy. Ingredients: 1 small shallot sliced 1 clove garlic, finely chopped

13 fresh Thai chile, sliced 7 tablespoons fish sauce 4 tablespoons lime juice Mix all ingredients together. Serve in a little dish for each diner. Shown above right with our unique Thai stainless spoon.

Prik namsom: This Chili/Garlic/Vinegar sauce is similar to the common Chili Garlic Sauce sold in

supermarkets. Ingredients: 1 cup Fresh RED chiles 1/2 tablespoon sugar 1/4 cup garlic, peeled 1 3/4 cups white vinegar 1/2 teaspoon salt Pound garlic then chiles in a mortar & pestle. Add remaining ingredients, stir well. Prik dong: Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar.

We aso offer a ready-made prik dong. Prik si-iew wan: Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce. Kratiem dong: Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recomended) and topped up with white rice vinegar. We do offer a ready-made kratiem dong. Khing ki mao Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce. MISCELLANEOUS THAI INGREDIENTS:

Banana leaves (Bai Tong) are used to wrap up food prior to steaming. They impart a very subtle, grassy flavor to the food.

Pandan Leaves (Bai toey) are used for wrapping up food prior to steaming. The flavor they impart is similar to roasted young coconut juice.

Daikon Radish (Hua Pak Got Kao) is used in soups and stir-fries. Daikon is also used in a deep-fried tempura-like appetizer.

Bamboo Shoots (Naw Mai) are used in some Thai curries and a special Isaan curry called Gang Naw Mai.

Water Chestnuts (Haew) are very crunchy and delicious. They're used in many different dishes.

Sher-lihon (Pak Gat kaan Kluay and Hmong Gai Choy in English) tastes similar to Bok Choy and is steamed, stir-fried and pickled.

Chayote (Mala Waan) tastes like fuzzy gourd and is used in Red Curry with Chicken, Clear Hot Soup with Fish and other stir-fried dishes.

Tamarind Leaves (Yod Makaam On) are sour and are eaten with salt as a snack and used to replace lime or lemon in chicken and fish soups.

Sugar Cane stick (Oye) Thai people eat sugar cane as a candy and it's added to soup

broth for sweet flavoring. Sugar cane is also used as a skewer for grilling.

Green Onion (Homm Sot) is used in many Thai salads, stir-fries and Pad Thai.

Cilantro (Pak Chee) comes from the coriander seed and is used in many different Thai

dishes.

Edible Fern (Pak kood) In the Northern region of Thailand this fern is well known as pak kood and is used in Bamboo Soup (Gang Naw Mai), Om and is cooked in a salad called Soob Pak Kood. It's also steamed and eaten with fish dipping sauce.

Bitter melon Leaves (Yod Mala) have a bitter taste and are very good in the Issan dish Beef Om. They're also steamed and eaten with dipping sauce. Bitter melon leaves are often available at farmers markets.

Dok Kare is an edible flower of the Kare tree. They're white and light green in color. Dok Kare is often steamed and eaten with fish dipping sauce. It's also good for Hot and Sour Soup with Mud fish (Gang Som Dok Kare Pla Chon)

Kee Lek leaves have a strong bitter taste and have to be boiled in hot water and drained several times before they're used to make Curry with Beef Tendon (Gang Kee Lek Sai En Voaw). It is a most unique curry!

Pak Kadon is a wild vegetable that grows in rice fields. It has a unique taste that's similar to hairy bean (tua hair). Kadon is usually eaten raw with meat salad (Laab) and the leaves are

similar to bai ma muang himapaan (cashew nut leaves) Pak Waan has very plain taste and is good for steaming and serving with dipping sauce. Pak

Waan is also used to make soup with smoked fish or ant's eggs. Pak Thew is a wild vegetable like Kadon and Kee Lek. It has a sour taste like Young Tamarind

leaves and is good for Hot and Sour Fish Soup. Pak Thew is also eaten raw with meat salad (Laab) and Kao Tod Nam Klook (Rice Curry Salad).

Pak Kaat is well known in Northeast Thailand and is used for fish curry and beef. Both the leaves and the flowers are added to the curry and it has a smell like raw beef.

Pennyroyal (Bai Bua Bong or Pak Ngong in Isaan) grows wild like a groundcover and tastes a little bitter. Pak Ngong is made into a juice called nam bai bua bong and is also eaten raw with coconut noodle curry, Pad Thai and Laab.

Satoh bean is similar in appearance to a lima bean and is used in stir-fries and curries and is also eaten raw with dipping sauce. Satoh is well known in the south of Thailand and tastes like Katin and Chaom.

Hairy Bean (Tua Hair in Isaan) is eaten raw with meat salad (Laab) and tastes like Kadon leaves. It's mostly found in Northeast Thailand

Sesame Leaves (bai nga) are used to wrap up beef for grilling (they can substitute for Beefsteak Plant (Shiso leaves) and taste similar to chapoo leaves.

Drumstick Tree Fruit is often called Malunggay in Asian markets as that is what it's called in the Philippines. The pods are about 6 inches to 1 foot long.

Tindora (Luuk Tum Loong in Thai) is boiled and eaten with dipping sauce or stir-fried. They resemble cucumbers, but are only 1-2 inches long. They can be found in Indian markets.

Thai Edible Flower (dok grah-geow) tastes similar to ginger and can be purchased frozen imported from Thailand.

Cherry Eggplant (Makuea Poo-ung) is used in curries and is eaten with Nam Prik. It's very bitter!

Chinese or Purple Eggplant (Makuea Muang) is used is used in stir-fries or is steamed. Thai Eggplant (Makuea Praow) is used in curries, Som Tum, and is eaten raw. Long Bean (Tua Fak Yaow) is used in curries, stir-fries, and Som Tum (Green Papaya Salad).

They're crunchier than regular green beans.

Green Papaya (Malagaw) is shredded to make the famous spicy Thai salad called Som Tum!

Pickle (Tang Kwa) Pickling cucumbers are crunchier than regular cucumbers and are eaten raw or used to make a salad called Tum Tang (it's similar to Som Tum).

Pac Peow (Bai Prik Ma) is eaten raw with salads or noodles. Pac peow can be found in many Southeast Asian markets

Mint (Salanae) is used in Laab and other salads and is served with noodle soup. Culantro (Pak Chee Farang) is usually eaten raw and can also Water Spinach (Pak Boong in

Thai and Ong Choy in Chinese) is generally cooked with oyster sauce or soy sauce and is also eaten raw.

Krachet is grown in water and the foam-like material covering the stem must be removed before eating.

Cha-om is a very unusual tasting (and smelling) vegetable that is eaten raw or cooked with eggs.

Kayang is an herb that is eaten raw (in Northeast Thailand) or used to make Om. Kayang has a

very unusual flavor.

Chinese Brocolli (Kana in Thai or Gai-lan in Chinese) is more flavorful than regular brocolli and is steamed or stir-fried in dishes such as Rad Na.

Yu Choy (Pak Got Dok), is similar to Napa but has a stronger flavor and is eaten raw, steamed or in stir-fries.

Katin is eaten raw with Nam Prik and tastes somewhat like Cha-om. It comes in bunches of strings about 4-6 inches in length.

Pea Tips (Yat Tua Lan Tao) are cooked in stir-fries and eaten raw with Nam Prik. Wing Bean (Tua Poo) is very crunchy and tastes somewhat similar to long beans. It's eaten raw

and is also used in Tod Mun fish cakes. Chinese Celery (Kun Chai) is used in many dishes and is similar to celery, but has a stronger

flavor. Asian Chives (Gooey Chai) are used in Pad Thai and stir-fries and are eaten raw. Chive Flowers (Dok Gui Chai) are the flowering tips of chives and are used in stir-fries. Bitter Melon (Marah in Thai) is a very bitter vegetable used in stir-fries and soups. Lin Fah (Dragon Tongue) is usually steamed and eaten with Nam Prik. It's available frozen at

some Asian markets. Okra (Makuea Sawanh) is steamed and eaten as a vegetable or used in stir-fries.

Sadao flowers and leaves are very bitter and are eaten with Nam Prik or Laab (Isaan Meat Salad).

Samek leaves are very sour and are eaten with Laab or Nam Prik. Tia To leaves are citrusy-tasting and are eaten with Laab. Banana Flower (Hua Plee) is eaten with Kanom Jeen Namya and Pad Thai. Only the tender

inside part is eaten.

Thai cooking equipments:

Culinary Tools

Strainer: This is handy for straining liquids and grease from many foods

Coconut Grater: Since coconut is used so extensively in Thai cooking, this utensil is almost a necessity and used by every housewife.

Chopping Block: Wooden block for cutting meats and fish

Cleaver: This large knife is used to chop, slice and dice the meats and the vast array of vegetables and herbs in Thai cooking.

Glutinous Rice Basket: This tightly woven basket keeps sticky rice warm and moist, preserving it for a surprisingly long time without refrigeration

Mortar and Pestle: the mortar is made of crude earthenware, stone or hardwood, and is deep with a weighted base. The pestle is chunky. They are especially designed to cope with the moist curry pastes and for bruising lemon grass, citrus rind, garlic and coriander roots.

Stove: This is the crude charcoal stoves, built of clay. The insert holds a wok or pot. In small villages charcoal stoves are the main source of cooking heat. The hole at the bottom allows air to flow in Bamboo Rice Steamer

Skewer: Usually made of bamboo. One end of the skewer is sharp and pointed, and meat and vegetables can be speared on it and cooked in shish-kebob style

Wok: This is easier to clean and distributes heat more evenly than a conventional frying pan. It is also less likely to be damaged. Used for conventional frying, stir-frying and deep-fat frying

Spatula: Made of wood, or metal with a wooden handle, used for stir-frying in the wok.

Coconut Shell Spoon: A simple spoon with a wooden handle, which comes in many sizes. There are also similar utensils made with halves of coconut shells, used as ladles.

Curry Pot: This clay pot has large handles on the sides that curve up above the level of the lid, which makes it easy to carry. As the name implies, it is used for the large variety of curries which the Thai people enjoy.

Steamer: This is made of clay or aluminum, and fits atop the mouth of the charcoal burner. Since the Thai eat rice with every meal, a steamer is no luxury, but a

part of every kitchen. (In fact, in Thai, the verb “to eat” is “gkin kao” which literally means “to eat rice”)

THAI COOKING TECHNIQUES:

STIR-FRYING [pad] : Stir-frying is a quick and fuss-free method of cooking. If you do not have

a wok, a large frying pan (skillet) will suffice. Ensure that the wok is hot before adding in the

cooking oil. Allow the cooking oil to heat up before adding in your ingredients. Stir them

around quidkly with a spatula to heat them through. Once the food is cooked, dish out and

serve hot. Because the stir-frying process is so quick, you need to have all the ingredients

prepared and on hand before heating up the wok. This will ensure that ingredients do not

overcook or burn as you are busy with the other ingredients. Cooking Tip : when stir-frying

seafood, toss it quickly to cook. This will seal in the juices without overcooking the seafood.

Overcooked seafood will be tough.

STEWING [toon] : Stewing helps to retain all the nutritional goodness and sweetness of the ingredients in the stewing liquied. Tougher cuts of meat can also be used as the cooking process will render them tender. To stew food, the ingredients are usually cut into pieces of similar size and placed into enough luquid to cover them completely. The pot is covered and placed over low heat so the ingredients cook slowly. The stewing liquid is sometimes served as it is to accompany the dish, but it may also be reduced or thickened into gravy.

STEAMING [neung] : In steaming, the ingredients are cooked by the vapour that rises from the boiling liquid below. As the ingredients do not come in direct contact with the liquid, most of the nutrients are retained, making this a healthy means of cooking food. To get the best results out of steaming food, always use the freshest ingredients. To steam food, place the ingredients in a heat proof (flameproof) plate or container and place over boiling liquid. Cover thightly with a lid to keep the steam in.

DEEP FRYING [tod] : This is a method where food is cooked in a large amount of cookng oil, deep enough to cover it completely. Deep-frying can be done in a wok or in a deep pan. Fill the oil halfway up the wok or pan so that any splattering will be contained. The temperature of the coking oil is very important when deep-frying. If not hot enough, the food will absorb all the oil and be greasy; but if too hot, the food will burn. The optimum temperature for deep-frying is at 180C (350F). Have on hand a wire strainer or tongs to remove the deep-fried food from the oil once it is ready. Drain on absorbent paper to remove excess oil. This will also help the food to stay crisp longer.

GRILLING [yang] : Grilling is done by setting food above or below a heat source to cook it. This can be done over hot coals/charcoal, under the electric grill, in the oven or even on the top of the stove using a heavy-based pan. In Thai cooking, meats are exposed directly to the heat, or wrapped in leaves and/or aluminum foil. Screwpine (pandan) leaves and banana leaves are commonly used as they impart a lovely fragrance to the cooked food. For successful grilling, the heat must be well-regulated so the food does not burn or blacken on the outside too reaily while remaining raw on the inside

SALADS [yum] : The outstanding features of Thai salad are the strong taste and the freshness of the ingredients used. The tastiness includes sourness, saltiness, and hotness. As for the sweetness, it is added only to improve the flavor. The hot taste helps making the dish more delectable. The taste of the salad dressings depends upon the diners. Chilies can be omitted from dressings if desired. The sour taste can also be adjusted as desired. Most of the ingredients used, whether meat or vegetables, are usually cut into small pieces and blanched. Special care must be taken when mixing the salads to avoid bruising the vegetables. Salads must be eaten immediately after the dressings are mixed in.

REGIONAL COOKERY OF THAILAND:

Central

Central region of Thailand is a delta-like landscape, many rain-fed rivers flowing southwards over the flat terrain to create a fertile soil in which almost any crop can flourish. In appearance, the land is a vast checkerboard of paddy fields, orchards and vegetable gardens, fed by the rivers, by streams, and by a network of canals that supplies farm irrigation and freshwater fisheries, and acts as a means of transport.

Food of Central Plains, Central Thailand

Although the presence of Bangkok in the heart of the Central Region has acted like a magnet to draw in regional influences, there are still many local specialties that mark out the food styles here as distinctively Central.

The best rice is grown in this region, notably the hom mali, or jasmine rice, that is so highly rated as a Thai export.

There are three curries typical of the region; namely, the familiar green curry (Kaeng khieo wan) to which is usually added poultry or fish; a hot curry known as kaeng phet, and a milder version called kaeng

phanaeng. All are based on coconut milk. Tom yam, the famous hot and sour soup, originates from the Central Region. There is also a

creamy coconut milk soup made with chicken called tom kha kai. Yam, the tangy salads, are a Central invention. Haw mok, little banana leaf cups of a soufflé-like mix made from red curry paste, egg and coconut milk,

with seafood added, are a popular snack item. Phat phet is a stir-fry with basil and curry paste. Most meals in the Central Region will include an omelettes of some kind, either a plain one served with a

thick sweet chili sauce, or with oysters added. There is a more substantial omelettes filled with ground pork, tomato and onion, called khai yat sai.

The Chinese influence is especially strong in the Central Region. On travelling a little within the Central Region,one will find some real local specialties. At Nakhon Pathom,

to the west of Bangkok, one can find sticky rice and coconut steamed in a length of bamboo. This is known as khao lam.

A distinctively flavored leaf, chamuang, grows in the forests here, and is used in curries. There is a chili paste dip from the coastal areas of the eastern Central Region, made from crab, egg, and yellow chili.

On travelling southwest of Bangkok to the town of Phetchaburi, one can find khanom maw kaeng, a

baked custard. There are many varieties but they are all based on mung bean, egg and coconut milk. Slightly further south, along the coast, Cha-am and Hua Hin are renowned for their seafood. Cha-am has a picturesque harbor where oysters are brought in fresh by the tremendous variety of curries created by the Mon ethnic grouping.

North

Thailand as a kingdom first began to take shape in the mountainous North, with a number of city states that eventually became a loose federation known as lanna, centred around Chiang Mai. Later, the Thais migrated southwards and Sukhothai became the first true capital of Siam. After, Sukhothai came Ayutthaya, even further to the south; and then, of course, Bangkok. The remoteness of the North meant that it functioned more as a vassal state than as and integral part of the country, and consequently kept its own traditions, language, dress, architecture and food.

Food of The North Thailand

Because of the cooler mountain climate, there is a lager variety of vegetables than in other regional Thai cuisines, and roots and herbs have a strong presence.

There are many sour and bitter flavoures, especially apparent in the soups, such as Kaeng ho, a soup made with pickled bamboo shoot.

The influence of neighboring Myanmar and Laos is a strong one in the cuisine. People of the North prefer glutinous rice to white rice, rolling it into balls with their hands, and dipping

into dishes and sauces.

Somtam, the spicy green papaya salad highly popular in the Northeast, is also a familiar dish in

the North. Form Myanmar come Khao sway, a curry broth with egg noodles and chicken pork or beef; and kaeng

hang lay, a pork curry seasoned with ginger, tamarind and turmeric. curries are thinner in this region with the two most popular curry dishes being Kaeng yuak, made with banana palm hearts; and

kaeng Khanoon, made form the aromatic jackfruit. Sausages are a specialty. The best known is sai ua, which blends ground pork with dried chilies, garlic,

shallots and lemon-grass to produce a spicy red sausage. There is also a sausage called naem maw, prepared in a clay pot with ground pork, pork rind and sticky rice, plus garlic and chili. This is eaten uncooked, the mixture having fermented to create a strong sour taste.

The North is noodle heaven, the ethnic mix of Yunnanese, Shan and Burmese having produced a seemingly endless range of kuay tiaw and khanom chin dishes. In Chiang Mai, the khao soy egg noodles eaten with chicken or beef curry and number of spicy and sour side dishes were brought in by the caravans of Yunnan Moslems. Wunsen noodles are another Chinese import; made form mung bean starch, they are a part of curries, soups and stir-fires. Khanom chin nam ngiew is soft thin rice noodles with pork rib, tomatoes and back bean sauce.

No visit to the North is complete without sampling a Khan toke dinner. The name derives form a khan, or bowl, and a toke, a low round table made of woven bamboo, plain of lacquered. Guests sit on the floor,

usually watching a cultural performance, and serve themselves form the assorted dishes of northern specialties placed on the table.

Northeast

Like the North, the Northeast was also long regarded as remote form Bangkok and its direct influence. The Lao kingdoms on the other side of the Mekong River held greater sway over the region until the French drew up their Indochinese boundaries in the late 19th century, forcing the vast plateau that Thais call Isan more firmly into the embrace of Bangkok.

Food of The Northeast Thailand

Even so, the Lao influence remains powerful in that the majority of people in the region are of Lao ethnic

grouping, and that the local dialect is Lao. A further strong influence is that the Khmer, from Cambodia, whose kingdom earlier extended into this region; there are many Angkor Wat period moments throughout Isan, and Khmer is the dominant dialect in parts of the lower Northeast. The rivers that flow through the plateau do not empty into the Gulf of Thailand but veer eastwards into Laos, Cambodia and Vietnam, and on to the South China Sea, thus depriving this region of a rich delta country.

Glutinous rice is preferred to the white variety. Roasting and grilling gives a strong savory flavour to much of the food, as douse the inclusion of herbs

and pickled ingredients. Chilies also tend to be used with greater gusto here, to liven up a meal that might otherwise be

somewhat impoverished in terms of content. Somtam is an art here. The green papaya is pounded in a mortar with time juice, garlic, fish sauce and

a number of other ingredients. A popular style has dried shrimp, cherry tomatoes and roasted peanuts. Another has pickled field crab and very pungent fish sauce named pla ra. Eating somtam can be and eye-watering experience, and the absorbent properties of sticky rice are greatly appreciated.

Kai yang or grilled chicken, is another Isan special, the art lying in the preparation of garlic, coriander root, black pepper and fish sauce that is rubbed over the chicken before it is cooked slowly over hot charcoal. A variety of dips are served with the chicken, and sometimes a heap of garlic shavings.

Laab is a kind of salad made by tossing minced meat, poultry or freshwater fish with fresh mint leaves, spring onion, lime juice, grounded dried chili, and uncooked rice that has been dry-roasted to a brown colour. Neua nam tok is another salad, using lap-like ingredients, with beef that has been charcoal-grilled so that the fat runs out: the Thai name translates as waterfall beef

An Isan meal will include a spicy soup made from lemongrass, galangal, spring onions, kaffir lime leaves and chili. There are many variations, with beef tripe and liver, or chicken and tamarind leaves heading up the list of favorites.

A hotpot known as chaew hawn is made in individual heated pots, the raw ingredients placed in the boiling broth by the diners.

Peculiar to the region is the giant Mekong catfish named pla beuk that can be caught only a certain time of the year, usually in May, when it is stored frozen for the restaurants that specialize in this delicacy.

South

Southern Thailand consists of a slender peninsula stretching down to Malaysia, and is dramatically different from the rest of the country in both scenery and culture. Lush jungle, craggy limestone mountains and long stretches of beach are the most familiar features of the landscape, rendered fertile by eight months of rain a year and a near-equatorial sun. Cultivated areas tend to be huge rubber and coconut plantations rather than the rice fields and orchards of other parts of Thailand.

Food of The Southern Thailand

Southern food reflects all this diversity, together with other aspects of the past when traders form India and Java sailed into the numerous ports of the peninsula. The coconut, so much part of the scenery, is used to the full, its milk thickening soups and curries, its oil for frying, its grated fresh as a condiment.

Cashew nuts and pineapple also grow in volume, and form a familiar part of the cuisine. The warm seas produce an abundance of fish, big lobsters, crabs, mussels squid, prawns and scallops,

prepared simply by steaming or frying, or more elaborately by cooking in a clay pot with noodles.

Southerners like their food chilli-hot, and are also fond of the bitter taste imparted by a flat, native bean called sataw.

A dish very typical of the South is Kaeng tai pla, a very hot curry made with fish stomach, green beans, pickled bamboo shoots and potato.

Fresh turmeric turns this and many other southern curries a distinctive yellow. There is even a dish that is called simply "yellow curry (kaeng leuang), made from fish, green squash, pineapple, green beans and green papaya. With its many Malay, Javanese and Indian influences, together with its own creativity and abundance, the South Produces an extraordinary range of curries, made from just about anything.

The Chinese dish of thin rice noodles known as Khanom chin appears here in a spicy Malay style fish curry sauce, served with dishes of cucumber, pineapple, pickled cabbage and other fruits and vegetables.

There is a chicken specialty known as kai betong (named after the town of Betong on the Thai-Malaysian border) that consists of steamed chicken seasoned with soy sauce and then stir-fried with green vegetables. Roti, a round flat wheat bread descended from the Indian breads, is a real southern favourite, totally assimilated into the local culture. There is a large range, including some satisfying breakfast rotis.

Coffee, grown in the South, is a popular beverage and coffee shops can be found throughout the region. In some parts, the coffee will be roasted on the premises with a charcoal-fired boiler, and served with a range of snacks that can include steamed buns filled with pork or bean paste, dumplings filled with shrimp or pork, the thick rice soup, and a form of doughnut called pa thong ko.

POPULAR THAI DISHES:

Khao Pad (Thai Fried Rice): Again, the blending of the flavors with the clever use of sauces makes this dish distinct from other Asian fried rice. You will find lemons, fish sauce and sugar being the main ingredient in this dish. Khao Pad is usually accompanied by cucumbers, spring onions or even tomatoes on the side so as to compliment the richness and/or the spiciness of this dish. If the dish is not spicy enough, it will or can be eaten with hot lemon chili sauce.

Tom Kha Gai (Chicken in Coconut Milk Soup): In Tom Kha Gai, the broth is cooked with different types of Thai herbs with the special addition of coconut milk to make this soup distinctive. Though the soup is seasoned with chili, lime and fish sauce, because coconut milk is added to thicken the stock, the broth is milder and less spicy. This dish is best served with chicken and straw mushrooms.

Gaeng Keaw Wan Gai (Green Chicken Curry): Green curry or better known as Gaeng Keaw Wan in Thai is made with fresh green chillies and hence the green color.

Pad Thai (Thai Style Fried Rice Noodle): The classic Pad Thai is a stir-fried rice noodle with eggs, fish sauce, tamarind juice, red chilies, bean sprouts, shrimp, tofu and garnished with crushed peanuts and coriander. The variation Pad Thai on the other hand is fairly dry and

lightly-flavored. Tom Yum Goong (Spicy prawn Soup): This version of Tom Yum is a clear with distinct spicy

soup, seasoned with a mixture of the special soup paste, chillies, lime and fish sauce. The broth is simmered with Thai herbs like lemon grass, shallot and galangal which give it that distinctive taste and amazing aroma. It is really one of its kind with its fierce spiciness and sourness blend of fragrant herbs including galangal, lemon grass, kaffir lime leaves, shallot, tamarind lemon or lime and chillies. Prawns goes amazingly well with this dish and hence the popularity of Tom Yam Goong. Apart from prawns, Tom Yam also goes very well with fish or seafood combined with different types of mushrooms.

Satay is a popular dish in Thailand. Usually served in peanut sauce, Thai satay have various recipes, such as chicken, beef, pork to vegetarian variants that employs soy protein strips or tofu. The meat or the vegetables are marinated with a paste of galangal, lemongrass, cumin, turmeric, coconut milk, salt, pepper, fish sauce and ajinomoto. It is then grilled and served hot with peanut sauce.

Kai Pad Med Mamuang Himmapan (Stir-Fry Chicken with Cashew Nuts): This is actually a

stir-fry dish with Chinese influence from the neighboring foodnetwork of Thailand. Dried chillies is used but it is by no means spicy or hot however it can still pack a punch if you overdo it with the chillies. The delicate blend of this stir-fried dish with chicken, onions, cashew nuts, dried chillies and dark soy sauce is a very popular dish.

Por Pia Tod (Fried Spring Roll): This is one of the most well-liked appetizers simply because it is crispy, not spicy and usually served with sweet and sour dip. Spring rolls are crispy pastries with fried meat or vegetable fillings. Even though spring rolls are common in other Asian countries, Por Pia Tod, as it is commonly known in Thailand is different in flavor and unique to the Thais.

Massaman Curry (meat in coconut cream): Thai food in Thailand has a huge influence from the foodnetwork of the neighboring countries. Massaman Curry is a dish influenced by Southern Thailand with their Indian and Muslim community. Meat like beef or chicken is usually used together with potatoes, roasted peanuts and coconut milk in Massaman Curry. In this dish, you will find herbs and spices like dried red chilli, lemongrass, garlic, shallots, galangal, shrimp paste, coriander seed, cumin, kaffir lime leaves, mace, cardamon and

cinnamon being used. Because this dish uses such strong spices, you will find that lamb and goat goes very well with this dish too.

Som Tam (Spicy Papaya Salad): Som Tam, which literally means "Sour Pounded", is a spicy salad produced from a combination of fresh vegetables including shredded unripened papaya or paw paws, long beans and tomatoes. This dish is special in that the spicy dressing and salad vegetables are pounded and mixed in the mortar utilizing a pestle. Som tam is usually served with grilled chicken and sticky rice.

Pah Lo (Braised Belly Pork): This dish is cooked with Pork Belly or Pork Hock but you will find there are many versions of this dish. Again, the success of this dish lies mainly in the sauce. It is a rich dish and it complements well with the flavor of the pork. The main ingredients found in this dish are dark soy sauce, light soy sauce, palm sugar, orange peel, garlic and star anise.

Laab/Larb: A category of salad made with coarse mince of meat along with finely chopped onion, kaffir lime leaves, crushed glutinous rice, seasonings and mint leaves.

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