There are no less than 200-300 Thai dishes. Each has its personal characteristics in flavor & feature.
It is not hard to prepare in the pre-historic era. Humans started their consuming with raw trees: flowers, leaves, sources & bulbs. After having tasted the vagetablesbland flavor, they added many bitter ones to make tastier, or blended assortment of vegetables. Later, they recognized how to make bare cooking, for example, burning vegetables or placing rice into cooked bamboo (which was phoned kaawlaam or a glutinous rice with coco cream topping stuffed in a bamboo department & roasted). As the time passed by, they recognized how to prepare in several ways: frying, making soup or curry, steaming, making yam (salad) & preserving.
Food preparing is both skill & art. Some foods want time, man ability & discretion in cooking, including an esthetic decoration. Cooperation in preparing helps produce unity & warmth one of fellowship members.
The procedure of Thai culianry art explains Thai life: its tradition, tailored & civilization as well as confirms that Thai fellowship is a huge one in which its appendages live conjointly with warm relationship. In preparing Thai food, fellowship appendages have their share of helping, as a teamwork. Either the grown ups or the youthful ones, males or females, may participate. In many ancient families, the elders recognized how to administer the youthful off springs handing their hands in cooking. Small youngsters might aid with airy works, e.g., biting off miniature egg plants, or sweet basils from the stem; whereas the larger ones might peel onions, garlics, pluck off vegetables, compress coco meat, & pound chillies & spices, for example.
Accordingly, it is distinctly seen that meal preparing creates familiarity one of fellowship appendages in speaking & chatting to one another. Young youngsters recognized how to help, & to prepare as well as to be coached to have duty & discipline in working. The whole family, then, has a warm kinship & in turn produces creditable folks for society in general.
Names:
Thai meal all of the time has its meaningful names which indicate its characteristics or formulas of cooking. Khanom Pui Fai is light, cushy & yellow lily-white like cotton cloth wool. Mi Krop (Crispy noodles) must be crispy. In the ancient days, most Thai folks generally had a feel of humour & they often named foods, poetically, to stimulate the appetite. Among those foods are Jorka Lonson (Black bean in coco milk), Naree Jaamseen (Banana in coco milk) Ho Mujcha Chailai (Steamed curried fish), Paad Paakdong Fong Raga (Pickled vegetable deep-fried with egg)
The Flavor of Thai food:
Regional Dishes :
The North: The meal of the North has its airy flavor, with a tiny spices, not really sizzling with chillies, not salty & without sugar, leave out in Phak Jo, Kaeng Kae, Kaeng Oom Moo, Sai Uaa, etc.
The North-East:The North-Eastern meal has a solid flavor with chillies, salt, herbaceous plants & spices. Examples are Lap Pradook, Som Tom, Oomsab Tomsab, etc.
The Centre:The Central meal has a moderate flavor with herbaceous plants & sugar. Kaeng Khieo Wan, Kaeng Som, Tom Yam, Tom Khaa Kai, Phanaeng, Choochee, are examples.
The South:The South has a really solid flavor of meal with hot herbs. Examples are deep-fried or barbecued tumeric-powdered fish, Kaeng Lyan, Tom Som, Pla Krabok & Kaeng Taipla.
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