The
Essence of......Thailand
An exploration of the world through food and drink
Essence -ial Information
|
UK Tourist Office |
1st Floor |
|
Currency |
Baht |
|
Capital |
Bangkok |
|
Language |
Thai |
|
Main Airlines |
Thai, British Airways, Qantas |
|
Flying Time from UK |
11 hrs 15 mins |
|
Visa |
No |
PROFILE
Literally meaning "Land of the Free", Thailand can boast its distinction in being the only one country in Southeast Asia that has remained independent and never been colonized throughout its history. Thailand's 800-year-history can be divided into five major periods, each of which has founded typical characteristics of Thai culture today. Nanchao Period (A.D.650-1250) Sukhothai Period (A.D.1238-1378) Ayutthaya Period (1350-1767) Thonburi Period (1767-1772) and Rattanakosin Period (1782-present).
The 'Tai' people migrated from valley settlements in the mountainous region of Southwest China (now Yunnan province) between the sixth and thirteenth centuries, into what is now known as Thailand, Laos, the Shan States of upper Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished with the rich biodiversity of the Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes.
Thailand's cuisine is regarded by many people as one of the best in the world. If variety is the spice of life, you can literally have a different meal every day of the year. Thai people are very passionate about their food, and love nothing more than sitting down to a huge meal with family or friends. Usually, several dishes will be ordered at one time for people to share.
Almost all Thai food is cooked with fresh ingredients, including vegetables, poultry, pork, fish and some beef. Lime juice, lemon grass and fresh coriander give the food its characteristic tang, while liberal helpings of fresh chillies are used to add some fire to many dishes. Other common seasonings include black pepper, ginger,, galangal, tamarind, and coconut milk which is often added to curries.
Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or derived from those of neighboring countries. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Laos.
Although beer is widely available, most Thais choose to drink whiskey, sharing a bottle between the group and adding water and ice.
Some of the more popular dishes are listed below.
Gaengmus-sa-man - Rich spicy curry with beef or chicken.
Gaeng kari - Mild yellow curry with chicken.
Gaeng khiaw waan - Sweet green curry with coconut milk and shrimp, chicken, or beef.
Tom yam kung - Spicy soup with lime juice, lemon grass, mushroom and shrimp.
Tom khaa gai - Soup with galangal root, chicken feet and coconut milk.
Gaeng jeud - Chilly free soup with vegetables and minced pork.
Khao phat - Fried rice with shrimp, beef, pork or chicken.
Khao man gai - Sliced boiled chicken over marinated rice.
Khao na phet - Roast duck over rice.
Kuay-tiaw nam - Soup with rice noodles, meat and vegetables.
Laat naa - Rice noodles, meat and vegetables in a thick gravy.
Phad siyu - Fried rice noodles with meat and vegetables
Sang kha-yaa maphraow - Coconut custard.
Kluay khaek - Fried banana.
Mamuang khao niaw - Ripe mango with sticky rice in coconut cream.
Thai is one of the biggest boom areas in the restaurant and pub dining sectors in Britain today.