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«All
Featured Cuisine
Cuisine
of Thailand
From Wikipedia, the free encyclopedia
URL: http://en.wikipedia.org/wiki/Cuisine_of_Thailand
continued...
Ingredients
The ingredient found in almost all Thai dishes and
every region of the country is nam pla, a very aromatic and
strong tasting fish sauce. Shrimp paste, a combination of ground
shrimp and salt, is also extensively used.
Thai dishes in the Central and Southern
regions use a wide variety of leaves rarely found in the West,
such as kaffir lime leaves (bai makrut). The characteristic
flavour of kaffir lime leaves' appears in nearly every Thai
soup (e.g., the hot and sour Tom yam) or curry from those areas.
It is frequently combined with garlic, galangal, lemon grass,
turmeric and/or fingerroot (krachai), blended together with
liberal amounts of various chillies to make curry paste. Fresh
Thai basil is also used to add fragrance in certain dishes such
as Green curry. Other typical ingredients include the small
green Thai eggplants, tamarind, palm and coconut sugars, lime
juice, and coconut milk. A variety of chilies and spicy elements
are found in most Thai dishes.
Other ingredients also include pahk chee
(cilantro or coriander), rahk pahk chee (cilantro/coriander
roots), curry pastes, pong kah-ree (curry powder), si-yu dahm
(dark soy sauce), gung haeng (dried shrimp), pong pa-loh (five-spice
powder), tua fahk yao (long beans or yard-long beans), nahmahn
hoi (oyster sauce), prik Thai (Thai pepper), rice and tapioca
flour, and nahm prik pao (roasted chilli paste).
Although broccoli is often used in Asian
restaurants in the west in pad thai and rad na, it was never
actually used in any traditional Thai food in Thailand and is
still rarely seen in Thailand. Usually, gailan is used.
Famous dishes
Many Thai dishes are familiar in the West. In many dishes below,
different kinds of protein can be chosen as the ingredient,
such as beef, chicken, pork, duck, tofu or seafood.
Breakfast dishes
-
Jok - a rice porridge
very commonly eaten in Thailand for breakfast. Similar to
the rice congee eaten in other parts of Asia.
-
Khao Tom - a Thai style
rice soup, usually with pork.
-
Khao Pad - One of the
most common dishes in Thailand, fried rice, Thai style. Usually
with chicken, beef, shrimp, pork, crab or coconut or pineapple,
or vegetarian ( jay ).
-
Pad Thai - rice noodles
pan fried with fish sauce, sugar, lime juice or tamarind pulp,
chopped peanuts, and egg combined with chicken, seafood, or
tofu.
-
Rad na - wide rice noodles
in gravy, with beef, pork, chicken, shrimp, or seafood.
-
Khao pad naem - fried
rice with fermented sausage (typically from the Northeast).
-
Pad see ew - noodles stir-fried
with see ew dum (thick soy sauce) and nahm plah (fish sauce)
and pork or chicken.
-
Pad kee mao - noodles
stir-fried with Thai basil.
-
Khao khluk kapi - rice
stir-fried with shrimp paste, served with sweeten pork and
vegetables.
-
Khanom chin namya - round
boiled rice noodles topped with various curry sauces and eaten
with fresh leaves and vegetables.
-
Khao soi - crispy wheat
noodles in sweet chicken curry soup (a Northern dish).
-
Khao pad gai - fried rice
with chicken.
-
Gai pad grapao - minced
chicken with garlic, chilies, and Holy basil.
-
Gai pad med mamoung himaphan
- juicy chunks of chicken with cashew nuts and chilies.
Central Thai shared dishes
-
Tom yam - hot & sour
soup with meat. With shrimp it is called Tom yam goong or
Tom yam kung, with seafood (typically shrimp, squid, fish)
Tom yam talae, with chicken Tom yam gai.
-
Gai Pad Khing - chicken
stir-fried with sliced ginger.
-
Tom kha gai - hot sweet
soup with chicken and coconut milk.
Saté - grilled meat, usually pork or chicken, served
with cucumber salad and peanut sauce (actually of Indonesian
origin, but now a popular street food in Thailand).
-
Red curry (Gaeng Phet
lit. 'hot curry') - made with copious amounts of
dried red chillies.
-
Green curry (Gaeng khiew-waan)
- green curry, made with fresh green chillies and flavoured
with Thai basil, and chicken or fish meatballs. This dish
is one of the spiciest of Thai curries.
-
Massaman curry - an Indian
style curry, usually made by Thai-Muslims, containing roasted
dried spices, such as coriander seed, that are rarely found
in other Thai curries.
-
Pad prik - usually beef
stir fried with chili, called Neua pad prik.
-
Pad kaphrao - beef, pork
or chicken stir fried with Thai Holy basil.
-
Pad pak ruam - stir fried
combination of vegetables depending on availability and preference.
-
Panaeng - dry curry with
beef (Panang beef), chicken, or pork. It includes some roasted
dried spices similar to Massaman curry.
-
Tod man - deep fried fishcake
made from knifefish (Tod man pla krai) or shrimp (Tod man
kung).
-
Boo Jah - crab cakes with
pork, garlic, and pepper served with a simple spicy sauce,
such as Sri Rachaa sauce, sweet-hot garlic sauce, nahm prik
pao (roasted chili paste), or red curry paste and chopped
green onions.
-
Choo-Chee Plah Ga-Pong
- snapper in choo-chee curry sauce (thick red curry sauce).
continued...
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