Thai Food Recipe





 
 
 
     
   
     
 
 
 
     
 

Feasting Thai Food in the Streets

      
Feasting Thai food in the Street   First come the pile drivers to lay the foundations for one of the huge new buildings that seem to be rising on almost every street corner in Bangkok and other major cities. The workers follow, setting up a collection of temporary shacks on or near the site. And the, often simultaneously, the Thai food vendors appear, ready to supply a quick, inexpensive and above all convenient meat to anyone who happens to crave one.

     Admids the aroma of charcoal fires and cooked Thai food, Thailand's street vendors sell an impressive variety of Thai food. Customers can sit down to enjoy their meal and watch the unfolding street scene whilst adding to the colorful mosaic themselves. A Thai city street without Thai food vendors is as hard to imagine as one devoid of traffic.

     As a result of this widespread intreest, Thai stree food has evolved into a distinctive culinary category all its own,generally characterized by speed of preparation (if any is done on the spot) and easy portability of equipment. It can be divided into two categories: snacks and more substantial fare, meaning that one can buy what amounts to a multi-course meal without setting foot in a restaurant.

    Snacks come in various shapes and sizes. Some may consist of nothing more than freshly sliced fruit sprinkled with salt, sugar, dried chilies or a combination of these seasonings. Others may be a selection of traditional sweets, prepared by the vendor at home and temptingly arranged in a display case.

     Other vendors offer moodle creations adequate for a fast, nourishing lunch. To produce the universally popular "kway-tiaow" soup, a bowl of freshly cooked rice noodles is given a few ladles of meat stock, then topped with precooked pork or chicken, and sprinkled with sugar, crushed peanuts and dried chili flakes, while for "Pad Thai" the noodles are quickly stir-fried with garlic, spring onions, dried shrimp, tamarine and variety of spices. "Gai Yang", northern-style barbecued chicken, is grilled over a charcoal brazier and served with side orders of gutinous rice and green papaya salad.

     Just about every governor of Bankok has tried, ad some point in their tenure, to outlaw the city's food venders. General untidiness, civic higiene and even sidewalk obstruction are among the reasons cited for banishing Bangkok's colorful street vendors.

Content by: Authentic Recipes from Thailand


 
   
 
   
 
 
     
 
     
 

COOKING AND EATING THAI FOOD

    Food is an integral part of Thai life and you will find Thai people eating at all times of the day. You can eat out 24 hours a day as food stalls are open all night long. Thais tend to eat a little and often and will have many snacks in a day such as a plate of fried rice or papaya salad. Apart from the snacks they will on the whole eat 3 meals a day but the food served at each meal is fairly similar and it is definitely always rice or noodles.

      Cooking is a sociable pastime in Thai society and often the whole family will congregate in the kitchen to help with the cooking although in the country side it is often the women who are left cooking while the men folk sit and drink. I never seen any Thai people using measuring scales and measuring spoons as Thai cooking is done by taste of people just have a feel for how much of any one ingredient to put in. Consequently the measurements in this site are all approximate and you do not need to worry if you put in a little bit too much or too little. Once you have cooked a dish you will need to taste it and see if it need more fish sauce, lime juice, palm sugar, chilli etc.

      Thai people normally sit on the floor to eat. Sometimes they will have a little table to put the food on or sometimes they will just put the dishes of food straight on to the floor. Thais are very forgiving and easy-going and they do not really mind how you eat. As a rule if there is a serving spoon in the dish of food then you should use this spoon to put some of the food onto your plate and then put the spoon back. Thais share their food and this is a way of not passing germs on but in many families they make do without serving spoons in which case you just use your normal spoon.

      Thai people use a spoon and fork to eat rice with and will only use chop sticks to eat noodles so they are different from the Chinese who use chop sticks for rice too. The fork is just used to help to get the food onto the spoon in the same way that westerners would eat a dessert. In the north and north-east of Thailand everybody eats sticky rice which is eaten using you hand. It is important to roll the rice into a small ball so that when you dip the rice into a soup or curry you will not leave any of the rice behind in the soup and lose face. The ball of sticky rice that you make should be enough for one mouthful, not more so that there is no double dipping. As everybody eats from communal bowls you need to try not to touch the food too much and only touch the piece of meat or vegetable that you are going to eat. It may take a bit of practice but it is worth it. My children love sticky rice as it gives them an excuse to eat with their hands.

      A Thai meal will consist of a variety of dishes such as a curry, a soup, a stir-fry and a dipping sauce of salad. There is normally a balance of spicy and mild dishes with at least one mild dish to counter the spicy dishes. When you eat Thai food you eat one dish at a time and it is not normal to spoon 2 or 3 different foods onto your rice at the same time. If you do that the sauces will all mix together and the food will not taste as good.

      Thai cooking is not difficult once you are familiar with the main ingredients and I can guarantee that you will amaze yourself with the delicious food that you can fook. The Thai way of life is laid back and this translates into their cooking too so don't worry too much, relax, keep a smile on your face and enjoy.
 
   
 
 
     
 
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