Guide to Thai cuisine1

By Andy Burrows
Tourist restaurants will often serve up a spineless, tasteless version of what should be a full flavour feast, and without anyone to tell you the food is less than genuine; a visitor’s introduction to Thai food is often tainted by these ‘farang-ised’ Thai dishes. Once you have had enough of yet another overly sweet, messy slop of phad thai, it is time to explore the never-ending possibilities of Thai cuisine.

When asked what they like most about Thailand, visitors often answer ‘the food’. The creation of Siam servings is a masterful mix of salty, sweet, sour, spicy and bitter. The spice factor, often too much for most westerners, is used for medicinal purposes, combined with the use of market fresh vegetables and the choicest local herbs for bursting flavours and prevention of common ailments. The food is low in fat and high in fibre and most dishes, considering they taste so good, are surprisingly nutritious.

But it is not only the unique and pleasantly pungent tastes that visitors love, the cost of eating in Thailand is as satisfying as the pleasure experienced by the palate. One of Thailand’s major industries is agriculture. Grains, meats, vegetables and most importantly rice are all locally produced at minimal cost. The country also has rich waters filled with fresh and sea water creatures, which are shipped across the land, making seafood and fish dishes some of the most popular choices. Add to this the natural innovation and long standing techniques used by Thais in food preparation and there are few who visit who cannot be satisfied.

Passing through different regions of Thailand, you may notice that the dialect and sound of the language changes abruptly. When you think you have learned how to say sawdee kha in exactly the right tone, you move to another place and find that they have a completely different method of utterance. The same goes for the food. There are four main regions offering cuisine adventurers a unique experience.

Food in the northeast is influenced by neighbouring Laos. Dishes are highly seasoned and among the most popular specialities are larb, a spicy, seasoned salad made with pork or chicken; somtam, spicy papaya salad, and gai yang, barbequed chicken. All are served with glutinous rice, a northern favourite widely known as sticky rice, or khao neow.

Burmese influences have bearings on the dishes of the central northern regions. Northern cooks generally are less heavy handed with the chilli and the use of ginger, tamarind and turmeric is common. Khao soi, a curry with egg noodles and pickled cabbage, is only found in the north and should be number one on any visitor’s list of dishes to try. Tourists to the north should not miss the opportunity to dine at a traditional Khantoke dinner, combining the best of northern specialities and traditional performances in a reconstructed wooden palace.

Throughout the central plains of Thailand, the food combines mixes from all regions, and many Chinese-Thai fusions are common characteristics. The south is the place to get down to spicy treats. Chilli-filled soups and curries are common dishes and fresh seafood is abundant. Influences are also found in dishes taken from Indonesia, such as chicken kebabs with peanut sauce (gai sate), an international favourite, and rich curries such as kaeng masaman from Malaysia.

Travel articles writer A. Burrows is very familiar with his beloved Thai cuisine. For comprehensive info about mouth-watering Thai dishes Andy advises; http://www.1stopbangkok.com/hospitality/restaurants/ and http://www.1stopthailand.com/thai-food/

Article Source: http://www.ArticleBiz.com