Food For Health - Thai Cooking


by Foster Kostich


There are no fewer than 200-300 Thai recipes. Each has its very own characteristics in flavor and feature.

It is not difficult to cook in the pre-historic era. Humans commenced their eating with raw trees: flowers, leaves, roots and bulbs. After having tasted the vagetables'bland flavor, they added some sour ones to make tastier, or mixed variety of vegetables. Later, they knew how to make simple cooking, such as, burning vegetables or placing rice into roasted bamboo (which was called "kaawlaam" or a glutinous rice with coconut cream topping stuffed in a bamboo section and roasted). When the time elapsed, they knew how you can cook in various ways: frying, making soup or curry, steaming, making yam (salad) and preserving.

Food cooking is both science and art. Quite a few foods need time, man power and delicacy in cooking, including an artistic decoration. Collaboration in cooking helps develop oneness and warmness amongst members of the family.

The process of Thai cuisine explains Thai life: its tradition, custom and culture as well as confirms that Thai family is a big one in which its members live along with warm relationship. In cooking Thai food, close relatives have their share of helping, as a teamwork. Either the adults or the youngsters, males or females, can play a part. In a number of old families, the older people knew the best way to manage the young off springs giving their hands in cooking. Young kids could help with easy works, e.g., nipping off miniature egg plants, or sweet basils from the stem; whilst the bigger children could peel onions, garlics, pluck off vegetables, press coconut meat, and pound chillies and spices, for example.

As a result, it is clearly observed that food cooking creates closeness among members of the family in talking and chatting to one another. Youngsters knew the best way to help, and to cook as well as to learn to have responsibility and discipline in working. All the family, then, has a warm relationship and as a result produces worthwhile people for society in general.

Names:

Thai food always has its purposeful names which indicate its features or methods of cooking. Khanom Pui Fai is light, soft and yellowish white like cotton wool. Mi Krop (Crispy noodles) should be crispy. In the past, most Thai people usually had a sense of humour so they frequently named foods, poetically, to stimulate the appetite. Some of those foods are Jorka Lonson (Black bean in coconut milk), Naree Jaamseen (Banana in coconut milk) Ho Mujcha Chailai (Steamed curried fish), Paad Paakdong Fong Raga (Pickled vegetable fried with egg)

The Flavor of Thai food: Regional Dishes :

The North: The food of the North has its light flavor, with a little spices, not too hot with chillies, not salty and without sugar, with the exception of Phak Jo, Kaeng Kae, Kaeng Oom Moo, Sai Uaa, etc.

The North-East:The North-Eastern food features a strong flavor with chillies, salt, herbs and spices. Examples are Lap Pradook, Som Tom, Oomsab Tomsab, etc.

The Centre:The Central food has a moderate flavor with herbs and sugar. Kaeng Khieo Wan, Kaeng Som, Tom Yam, Tom Khaa Kai, Phanaeng, Choochee, are examples.

The South:The South features a very strong flavor of food with spicy herbs. Good examples are fried or grilled tumeric-powdered fish, Kaeng Lyan, Tom Som, Pla Krabok and Kaeng Taipla.




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