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Thai cuisine and its features

Thai cuisine can be called one of the most diverse and bold. Its development was influenced by three aspects: climatic conditions, culture and history of different countries. Among them, Cambodia, China and Burma, closely intertwined with Thailand during the migration. As for the climate, it is very favorable here. All year round in Thailand grows a lot of different greenery, and other products are enough: local people collect two or three crops a year. Admiring the local abundance of tourists, it becomes clear why only the Thai language lacks the word "hunger". Yes, and Buddhism - a religion professed by most Thais does not impose almost no restrictions on the food system.

Down with restrictions. Long live freedom!

Thai cuisine is famous for its mixture of tastes. Pleasant sweet, sour, moderately salty, piquant hot and certainly bitter - they can all combine in an incomprehensible way in one dish. Sometimes it's even hard to tell at once what the dish that you eat is acidic or salty. Or maybe even sweet? This is the mysterious she is - Thai cuisine.

Recipes in Thailand as such are practically absent. This means that there are no strict proportions and rules for cooking. There are common features, recommended products, spices, and it depends on the chef himself, in what form and in what combinations to use them. The cooking time and the presentation of the dish are also determined personally.

Presentation and table setting in Thailand is given special attention. Both local cooks and simple housewives always decorate their dishes very nicely, brightly, unusually. They are proud of the creation of their hands and are very fond of treating guests. For example, vegetables for garnish are cut neatly and thinly, sometimes with pieces of various shapes and sizes. Each dish is almost a work of art, it can have its own drawing and individual style.

The main ingredients of Thai cuisine

However, there is something in common in almost all dishes with which Thai cuisine is so rich . Recipes with photos, which today are in many sources, put at the forefront a few basic ingredients. One of them is Fig. Thais have it everywhere: in snacks, in main courses, and in desserts. The rest of the ingredients are considered ancillary and are called "kap khao", which in translation means "this is eaten with rice". And it does not matter what it is - fish, meat or vegetables.

Almost the same situation with coconut. From it for cooking take pulp, cream (the thick of coconut milk), as well as squeezing out the chopped mass. By the way, it is she who is considered by the Thais to be real coconut milk, and not a liquid inside the coconut.

Without which you still can not do a Thai dish, it's without chili peppers. It is he (in various forms) that gives the products a unique aroma and savory pungency. And it is thanks to him that Thai cuisine is known all over the world. There is even a special kind of chili pepper in Thailand - "bird's eye", known for its small size and diabolical acuity. By the way, it's rather difficult to get it. You can, however, use other varieties, more common in our country. Do not forget to only protect yourself when working with this product - take care of your eyes and skin! After all, the degree of his sharpness can be very large.

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