Thai Food

Learning: Famous Thai Food, Unique Thai Food, Thai Recipes, Thai Desserts, Thai Drinks & Thai Beverages, Thai Fruit, Thai Sauces, Thai Soup, Thai Ingredients  etc.

Hot and Sour Shrimp Soup-Thai FoodThai Food

Almost always, eating Thai style will involve a number of people, usually a family group, for being forced to eat alone ranks high on the Thai scale of misfortunes.

A visit to a Thai house for dinner begins with the warm welcome that is the hallmark of Thai hospitality. The host will likely offer some refreshing cool water as a prelude to session of light-hearted conversation Thai people enjoy telling jokes and teasing each other so that talk, not food, may occupy much of the early part of the visit. But then comes the time to enjoy a meal together.

Thai Food

Dishes are usually comprised of bite-sized portions, and Thai food service typically includes only a fork and a spoon. In fact a century or so ago no cutlery (apart from serving utensils) was used at traditional Thai food. The rice, whether ordinary or glutinous, was pressed into small balls with fingers and then dipped into the other dishes. European spoons and forks appeared during the nineteenth century, at first in royal circles and later taken up by the general population; the custom today is to actually eat with a dessert-sized spoon, using the fork mainly to move food around on the plate. A Chinese-style ceramic spoon is often provided if there is a soup, in which case each guest will have a small bowl as well as a plate. Knives are rarely used, since meats are already cut into bite-sized pieces, and chopsticks only when Chinese-type noodles are included.

Almost always there will be a variety of dishes, for it takes more than one or two preparations to achieve the blend of flavors Thais like. An ample supply of rice is always the centerpiece. Traditionally all of the dishes are served at the same time. The Thai cook strives for a balance of flavors, textures and colors.

Ideally, a Thai food offers a combination of flavors: sweet, hot, sour, salty and bitter. Sometimes several of these are present in a single creation, subtly blending, while in other dishes one flavor predominates. Most often, in addition to the obligatory bowl of rice, there will be a soup of some kind, a curry, a steamed dish, a fried one, a salad, and one or more of the basic sauces, probably based on nam prik (náam phrík, Thai: น้ำพริก) and / or fish sauce (nàam pla, Thai: น้ำปลา).

Thai Food

There is generally enough food to accommodate any unexpected guests who may drop in. All the dishes are placed on the table at the same time and can be eaten in no particular order. Nor are there any rigid rules about what goes with what: diners are free to mix dishes according to individual taste. Diners at the table serve themselves only one or two mouthfuls of a dish at a time, allowing everyone to share the same dishes. Serving plates are replenished as they empty. Dessert for a formal Thai food often consists of several dishes-usually fruit of some kind as well as a solid and a liquid sweet. Water and tea are still the most common liquid accompaniments, though a bottle of Thai whisky is often present at festive gatherings, to be drunk with soda and fresh lime juice.

The preferences of individual cooks will dictate how strongly the various flavors are emphasized. Then using these recipes Western cooks may wish to later them so that the flavors are sweeter, less salty or less hot. In the event that some of the ingredients may not be available outside Thailand (such as specific noodles), alternative suggestions and explanations are provided for the cook's benefit.