Thailand Traditional Cuisine

Yindī t̂xnrạb (Thai language)!That means “Welcome” in English. This is a page in Delicious blog that reminds you the sensation of Thai Cuisine! Well, if some of you who see my blog were Thai people, please give me your comments! That’ll help me keep better next time, hehe, so, just keep calm and eat! :9

PAD THAI

Pad Thai

 

Pad Thai is a traditional Thailand noodles, looks really DeliCious isn’t? :9 It is contain vietnam noodle, vegetable, bean sprouts, sesame, and some chicken or any meat if you want.

TOM YUM

tomyam

 

Tom Yum is a spicy clear soup typical in Thailand. Tom yum is widely served in neighbouring countries such as Malaysia, Singapore and Indonesia, and has been popularised around the world. Literally, the words “tom yum” are derived from two Tai words: “tom” and “yam”. “Tom” refers to boiling process, while “yam” refers to a kind of Lao and Thai spicy and sour saladIndeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.

SOM THAM

som tham

 

Green papaya salad is a spicy salad made from shredded unripe papaya. In Thailand, this food was called “som Tham”. It is combines the four main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. Traditionally the local variety of green papaya salad in the streets of Bangkok is very hot due to the addition of a fistfull of chopped hot Bird’s eye chili, however with its rising popularity among tourists, it is often served now not as hot.

MASSAMAN CURRY

massaman curry

Massaman curry is a Thai curry dish that is Muslim in origin. The flavoring for Massaman curry is called Massaman curry paste. The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chili and tamarind sauce. Massamam Curry known as the number ten of the “World’s 50 Most Delicious Foods” based from CNN version.

GREEN CURRY

thai green curry

Green curry is a variety of curry in Thai cuisine. The name “green” curry derives from the color of the dish. Green curries tend to be as hot as red curries or hotter. The green color comes from fresh green chillies. The “sweet” in the Thai name refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”. The curry is not necessarily sweeter than other Thai curries.
The main ingredients for the sauce consist of coconut milk, green curry paste, eggplant (aubergine), pea aubergine, sugar, fish sauce, and Thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken, and fish ball. The green curry is usually eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as khanom chin as a single dish. It can also be served with roti, an Indian style flatbread, similar to the roti canai in Malaysia.

MOO NAM TOK

Moo Nom Tok

Nam tok is a Thai word meaning waterfall. In Thailand, nam tok can refer to two different kinds of preparation, soup and meat. The picture above is Moo Nam Tok in meat version. The “dressing” of this meat-based salad is made with ground roasted rice, ground dried chillies, fish sauce, lime juice, shallots and mint leaves. It can also feature spring onions. It is traditionally eaten with sticky rice and comes with raw vegetables such as thua fak yao and kalam pli.

 

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