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Thai food
- Thai food is internationally famous
- Has five fundamental flavours.
- Hot (Spicy)
- Sour
- Sweet
- Salty
- Bitter
- Hot (Spicy)
- Pure spices have been toned down and then enhanced by fresh herbs.
- Can be broken into four regional cuisine tastes
- Central Thailand
- Contains moderate flavor with herbs and sugar. Most curry dishes with coconut milk originate from Central Thailand.
- Contains moderate flavor with herbs and sugar. Most curry dishes with coconut milk originate from Central Thailand.
- Northern Thailand
- Light flavors, with a little spices, not very hot with chillies, not salty and most dishes without sugar.
- Light flavors, with a little spices, not very hot with chillies, not salty and most dishes without sugar.
- North Eastern
- Traditionally very spicy and strong tasting dishes, which show that north-eastern Thais like strong
flavors with chillies, salt, herbs, and spices.
- Traditionally very spicy and strong tasting dishes, which show that north-eastern Thais like strong
flavors with chillies, salt, herbs, and spices.
- Southern Thailand
- Tends to have very strong flavor of food with spicy herbs, like turmeric, also tending to contain coconut milk
- Tends to have very strong flavor of food with spicy herbs, like turmeric, also tending to contain coconut milk
- Central Thailand
- Decoration and appearance is top priority within Thai food.
- Traditionally Thai food involves stewing, baking or grilling.
- Chinese people moved into Southeast Asia, frying, stir-frying and deep-frying of food became more popular
techniques, to this day pad thai (fried noodles) and khao pad (fried rice) remain classic Thai dishes.
- Chinese people moved into Southeast Asia, frying, stir-frying and deep-frying of food became more popular
techniques, to this day pad thai (fried noodles) and khao pad (fried rice) remain classic Thai dishes.
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