Thai cuisine one of the most unique cuisines in the world. It combines quality and logicality of Chinese cuisine and a sharpness of the Mexican. The climate and culture of Thailand should affect cuisine development: the favorable climate allows gathering in here two, three harvests annually, and the professed religion – the Buddhism – doesn’t impose any restrictions in a food. The Thai cuisine basis is an art of five tastes: sweet, sour, salty, bitter and hot.

Depending on availability, Thai dishes can change their ingredients. Thus in Thailand there are no exact rules on cooking. Ingredients, spices and their combinations, as a dish preparation time are defined by a cook. Thai cooks constantly improvise, replacing one component with another depending on circumstances, following only the basic order of preparation. But there are products, which are considered to be basic ingredients and can be found in the house of each Thai. It’s rice, chili pepper, coconuts, limes, garlic, lemongrass, galangal and coriander. And of cause, the basis of all Thai cuisine is rice (khao). It’s both a garnish, and a salad part, both the basic dish, and a dessert. Three quarters of Thai foods lose the taste and sense without rice.

Thais use all kinds of meat, fish in a considerable quantity, and also much vegetables and fruit.

The Thai people are in earnest about meal. They choose only the freshest components with gentle taste and a structure. There’s no starch and difficult sauces, as in Chinese cuisine, used in Thai, no dairy products and a karri, as in Indian cuisine. Thais borrowed Indians of a mix of spices, a karri and simple dishes from stewed meat. Thai cuisine became unique in many respects thanks to that Thais not only borrowed, but also transformed dishes into something unique new in its own way. Read the rest of this entry »