Thai Food
Thai food is widely known for being hot and spicy since almost all Thai food is cooked with basic ingredients such as garlic, chillies, limejuice, lemon grass and fresh coriander leaf and fermented fish sauce (nam pia) or shrimp paste (kapi) to make it salty.
Since rice is the staple food in Thailand, it is usually eaten at every meal with soups, curries, fried vegetables and nam phrik. Nam phrik is a hot sauce, prepared in a variety of ways and differs from region t oregion: nam phrik pla pon is a ground dried fish and chilli sauce, nam phrik pla raa is a fermented fish and chilli sauce, nam phrik kapi is a shrimp paste and chilli sauce, nam phrik oong is a minced pork, tomato and chilli sauce. In general, the basic ingredients of nam phrik include shrimp paste, garlic, chilli, fermented fish sauce and lemon juice.
如何做地道的泰式猪肉美食食谱
Other common seasoning in Thai food include galingale (khaa), blackpapper, ground peanut, tamarind juice, ginger and coconut milk. As a result, it takes hours to prepare a proper Thai meal in the traditional way as it involves so much peeling and chopping and pounding so it needs time to prepare in advance.
In fact, Thai food varies from region to region, for example, glutinous or sticky rice is more popular in the North and Northeast than steamed rice. Moreover, in some rural areas, certain insects are also crickets, silk worm larvae, red ant larvae.
At the same time, Thai desserts are often made from sticky rice or coconut milk, flour, egg and coconut sugar while a variety of fruit is available all the year round.
老西游记全集Meanwhile, the basic characteristic taste of Thai food in different parts of the country can be described in different ways: in the central region, food is hot, salty, sweet and sour. Rice is served with different types of nam phrik and tom yam kung (prawn soup with lemon grass. Dishes usually contain a lot of condiments and spices. In the North, food is mild or hot, salty and sour, but never sweet. Sticky rice is served with boiled vegetables, nam phrik oong and soups or curries. The North is also well-known for its sausage called "naem" which consists of fermented minced pork. It has a sour flavour and is sold wrapped in cellophane and banana leaf.
选择小学Food in the Northeast is hot, salty and sour. Their favourite foods include papaya salad (som tam), sour chopped meat salad "koi", sour minced meat salad (lard) . People use a lot of condiments but not many spices. Their meals generally consists of sticky rice and nam phrik pla raa accompanid by a lot of vegetableas including those found grow ing wild.
On the other hand, food in the South is renowned for being very hot, salty and sour-tasting. Curries are popular and made with a lot of spices and condiments. Khao yam (a mixture of rice) raw vegetables and fermented fish sauce or boo doo is also a common dish. Generally southern people eat little meat and other varieties of nam phrik are not so popular, the most common one is nam phrik kapi.
Though the major portion of Thai food is described as being spiced and chilli hot, it currently enjoys worldwide popularity especially the exotic Tom Yam Kung, a uniquely piquant prawn soup that i s renowned for it simplicity, creativity, artistic flair and delicious taste. Above all, the tastes of Thai cuisines can be amended to suit individual desire, for example, by reducing the amount of chillies in certain dishes to lower the heat or increasing amount of lime juice to increase sourness. Visitors who have tried the exotic Thai food will never forget to order them again whenever their favourite dishes are available.
刨妇产
Pad Thai "Thaimagic carpet ride style frying" is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with the usual Thai condiments. In Thailand, it is also served with a piece of banana flower.
There have evolved two different styles of Pad Thai: the version most often found in the streets of Thailand, which is relatively dry and light; and the version that seems dominant in many restaurants in the West, which may be covered in a red oil and can be heavy tasting.
This dish was introduced and made popular as a national dish by Luang Phibunsongkhram when he was Prime Minister during World War II, partly for his nationalism campaign, and partly for a campaign to reduce rice consumption in Thailand at a time when the government faced a major budget crisis.[verification needed]
He was helped in this regard by the famous aristocrat, Prapavee Kunuchit.[verification needed]
Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in America and Australia.
Tom yum is a soup originating from Thailand. It is perhaps one of the most famous dishes in Thai cuisine.
Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce三字经mp4下载, tamarind, and crushed chilis.
In Thailand, tom yum is usually made with prawns (tom yum goong), chicken  (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay or tom yum po taek) and mushrooms - usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) leaves.