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Balance, detail, and variety are of paramount significance to Thai chefs. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known [ by whom? Australian chef David Thompsonan expert on Thai food, observes that unlike many other cuisines, [1] Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish".

Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context.

Thai cuisine is one of the most popular cuisines in the world. Thai cuisine is more accurately described as four regional cuisines, corresponding to the four main regions of the country:. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries.

Regional variations tend to correlate to neighboring states often sharing the same cultural background and ethnicity on both sides of the border as well as climate and geography. Northern Thai cuisine shares dishes with Shan State in Burma, northern Laosand also with Yunnan Province in China, whereas the cuisine of Isan northeastern Thailand is similar to that of southern Laosand is also influenced by Khmer cuisine from Cambodia to its south, and by Vietnamese cuisine to its east.

Southern Thailand, with many dishes that contain liberal amounts of coconut milk and fresh turmerichas that in common with IndianMalaysianand Indonesian cuisine. Its refinement, cooking techniques, presentation, and use of ingredients were of great influence to the cuisine of the central Thai plains. Many dishes that are now popular in Thailand were originally Chinese dishes. They were introduced to Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese.

The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir frying dishes, several types of noodles, taochiao fermented bean pastesoy sauces, and tofu.

Western influences, starting in CE when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as foi thongthe Thai adaptation of the Portuguese fios de ovosand sangkhayawhere coconut milk replaces unavailable cow's milk in making a custard. The most notable influence from the West must be the introduction of the chili pepper from the Americas in the 16th or 17th century.

It, and rice, are now two of the most important ingredients in Thai cuisine. Thai food was traditionally eaten with the right hand [21] [22] while seated on mats or carpets on the floor, customs still found in the more traditional households.

Today, however, most Thais eat with a fork and spoon. Tables and chairs were introduced as part of a broader Westernization drive during the reign of King MongkutRama IV. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in CE. Important to Thai dining is the practice of khlukmixing the flavors and textures of different dishes with the rice from one's plate.

The food is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth. Chopsticks were foreign utensils to most ethnic groups in Thailand with the exception of the Thai Chineseand a few other cultures such as the Akha peoplewho are recent arrivals from Yunnan Province, China.

Traditionally, the majority of ethnic Thai people ate with their hands like the people of India. Chopsticks are mainly used in Thailand for eating Chinese-style noodle soups, or at ChineseJapaneseor Korean restaurants. Stir fried noodle dishes such as pad Thaiand curry-noodle dishes such as khanom chin nam ngiaoare also eaten with a fork and spoon in the Thai fashion.

Thai meals typically consist of rice khao in Thai with many complementary dishes shared by all. The dishes are all served at the same time, including the soups, and it is also customary to provide more dishes than there are guests at a table.

A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods. Traditionally, a meal would have at least five elements: The other elements would include a clear soup perhaps a spicy tom yam or a mellow tom chueta curry or stew essentially any dish identified with the kaeng prefixa deep-fried dish and a stir fried dish of meat, fish, seafood, or vegetables.

In most Thai restaurants, diners will have access to a selection of Thai sauces nam chim and condiments, either brought to the table by wait staff or present at the table in small containers. With certain dishes, such as khao kha mu pork trotter stewed in soy sauce and served with ricewhole Thai peppers and raw garlic are served in addition to the sour chili sauce. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes.

They often feature as a garnishespecially with one-dish meals.

The plain rice, sticky rice or the khanom chin Thai rice noodles served alongside a spicy Thai curry or stir fry, tends to counteract the spiciness. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. An alternative is to have one or smaller helpings of curry, stir fries and other dishes served together on one plate with a portion of rice.

This style of serving food is called khao rat kaeng lit. Eateries and shops that specialize in pre-made food are the usual place to go to for having a meal this way.

These venues have a large display showing the different dishes one can choose. When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice rat khao. Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers. Thailand has about the same land area as Spain and a length of approximately 1, kilometers or 1, miles Italy, in comparison, is about 1, kilometers or miles longwith foothills of the Himalayas in the north, a high plateau in the northeast, a verdant river basin in the center, and tropical rainforests and islands in the south.

With over 40 distinct ethnic groups each with its own culture and even more languages, [27] it comes as no surprise that Thai cuisine, as a whole, features many different ingredients suan phasom ; Thai: Thai food is known for its enthusiastic use of fresh rather than dried herbs and spices.

Palm sugarmade from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind contribute sour notes. Meats used in Thai cuisine are usually pork and chicken, and also duck, beefand water buffalo. Goat and mutton are rarely eaten except by Muslim Thais. Gamesuch as wild boardeer and wild birds, are now less common due to loss of habitatthe introduction of modern methods of intensive animal farming in the s, and the rise of agribusinessessuch as Thai Charoen Pokphand Foodsin the s.

Freshwater varieties come from the many rivers, lakes, ponds, and paddy fields inland, and seafood from the tropical seas of the southern half of the country. Some species, such as the giant river prawnneed brackish water as juveniles but live out their lives in freshwater once mature. Aquaculture of species such as Nile tilapiacatfishtiger prawnsand blood cocklesnow generates a large portion of the seafood sold in, and exported from Thailand. Like most other Asian cuisines, rice is the staple grain of Thai cuisine.

According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: As in many other rice eating cultures, to say "eat rice" in Thai "kin khao" ; pronounced as "keen cow" means to eat food.

Rice is such an integral part of the diet that a common Thai greeting is " kin khao reu yang? Thai farmers historically have cultivated tens of thousands of rice varieties. The traditional recipe for a rice dish could include as many as 30 varieties of rice.

Non-glutinous rice Oryza sativa is called khao chao lit. One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice khao hom Mali.

This naturally aromatic long-grained rice grows in abundance in the patchwork of paddy fields that blanket Thailand's central plains.

Once the rice is steamed or cooked, it is called khao suai lit. Non-glutinous rice is used for making fried rice dishes, and for congeeof which there are three main varieties: Other varieties of rice eaten in Thailand include: Sticky rice, not jasmine rice, is a staple food in the local cuisines of northern Thailand and of Isan northeastern Thailandboth regions of Thailand directly adjacent to Laos with which they share many cultural traits.

Thai Red Cargo ricean unpolished long grain rice with an outer deep reddish-brown color and a white center, has a nutty taste and slightly chewy compared to the soft and gummy texture of jasmine rice. Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran.

Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black. Another unpolished grain, black sticky rice has a rich nutty flavor that is most often used in desserts. Noodles are usually made from either rice flour, wheat flour or mung bean flour.

Khanom chin is fresh rice vermicelli made from fermented rice, and eaten with spicy curries such as green chicken curry khanom chin kaeng khiao wan kai or with salads such as som tam. Other rice noodles, adapted from Chinese cuisine to suit Thai taste, are called kuaitiao in Thailand and come in three varieties: Bami is made from egg and wheat flour and usually sold fresh. They are similar to the Teochew mee pok. Wun sencalled cellophane noodles in English, are extremely thin noodles made from mung bean flour which are sold dried.

Thai noodle dishes, whether stir fried like phat Thai or in the form of a noodle soup, usually come as an individual serving and are not meant to be shared and eaten communally. Rice flour paeng khao chao and tapioca flour paeng man sampalang are often used in desserts or as thickening agents. An ingredient found in many Thai dishes and used in every region of the country is nam plaa clear fish sauce that is very aromatic.

Fish sauce is a staple ingredient in Thai cuisine and imparts a unique character to Thai food. Fish sauce is prepared with fermented fish that is made into a fragrant condiment and provides a salty flavor. There are many varieties of fish sauce and many variations in the way it is prepared. Some fish may be fermented with shrimp or spices. Another type of sauce made from fermented fish is pla ra.

It is more pungent than nam plaand, in contrast to nam plawhich is a clear liquid, pla ra is opaque and often contains pieces of fish.

To add this sauce to a som tam spicy papaya salad is a matter of choice. KapiThai shrimp pasteis a combination of fermented ground shrimp and salt. It is used in the famous chili paste called nam phrik kapiin rice dishes such as khao khluk kapi and it is indispensable for making Thai curry pastes. Tai pla is a pungent sauce used in the southern Thai cuisine, that is made from the fermented innards of the shortbodied mackerel pla thu.

It is used as an ingredient for certain northern Thai salads, curries, and chili pastes. It too has a strong and pungent flavor.

Nam phrik are Thai chili pastes, similar to the Indonesian and Malaysian sambals. Each region has its own special versions. The words "nam phrik" are used by Thais to describe many pastes containing chilies used for dipping, although the more watery versions tend to be called nam chim. Thai curry pastes are normally called phrik kaeng or khrueang kaeng lit. Red curry paste, for instance, could be called phrik kaeng phet or khrueang kaeng phet in Thai, but also nam phrik kaeng phet.

Both nam phrik and phrik kaeng are prepared by crushing together chilies with various ingredients such as garlic and shrimp paste using a mortar and pestle. Some nam phrik are served as a dip with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. One such paste is nam phrik numa paste of pounded fresh green chilies, shallots, garlic and coriander leaves. The sweet roasted chili paste called nam phrik phao is often used as an ingredient in tom yam or when frying meat or seafood, and it is also popular as a spicy "jam" on bread, or served as a dip with prawn crackers.

The dry nam phrik kungmade with pounded dried shrimp kung haengis often eaten plain with rice and a few slices of cucumber. He provides us with a recipe for nam phrik with pla ra and onions in Du Royaume de Siaman account of his mission to Thailand published in The soy sauces which are used in Thai cuisine are of Chinese origin, and the Thai names for them are wholly or partially loanwords from the Teochew dialect: Namman hoi oyster sauce is also of Chinese origin.

It is used extensively in vegetable and meat stir fries. Thai dishes use a wide variety of herbs, spices and leaves rarely found in the West. The characteristic flavor of kaffir lime leaves bai makrut appears in many Thai soups e.

The Thai lime manao is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves or rind is frequently combined with galangal kha and lemongrass takhraieither kept whole in simmered dishes or blended together with liberal amounts of chilies and other aromatics to make curry paste. Fresh Thai basildistintively redolent of clovesand with stems which are often tinged with a purple color, are used to add fragrance in certain dishes such as green curry.

Spices and spice mixtures used in Thai cuisine include phong phalo five-spice powderphong kari curry powderand fresh and dried peppercorns phrik thai. Northern Thai larb uses a very elaborate spice mix, called phrik lapwhich includes ingredients such as cumincloveslong pepperstar aniseprickly ash seeds and cinnamon. Besides kaffir lime leaves, several other tree leaves are used in Thai cuisine such as cha-omthe young feathery leaves of the Acacia pennata tree.

These leaves can be cooked in omelettes, soups and curries or eaten raw in northern Thai salads. Banana flowers are also used in Thai salads or as a vegetable ingredient for certain curries.

The leaves and flowers of the neem tree sadao are also eaten blanched. Phak lueat leaves from the Ficus virens are cooked in curries, and bai makok from the Spondias mombin can be eaten raw with a chili paste. Five main chilies are generally used as ingredients in Thai food. One chili is very small about 1.

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The slightly larger chili phrik khi nu "mouse-dropping chili" is the next hottest. The green or red phrik chi fa buying pairs forex pointing chili" is slightly less spicy than the smaller chilies.

The very large phrik yuakwhich is pale green in color, is the least spicy and used more as a vegetable. Lastly, the dried chilies: Other typical ingredients are the several types of eggplant makhuea used in Thai cuisine, such as the pea-sized makhuea phuang and the egg-sized makhuea suaioften also eaten raw. Although broccoli is often used in Asian restaurants in the west in phat phak ruam stir fried mixed vegetables and rat na rice noodles served in gravyit was never used in any traditional Thai food in Thailand and is still rarely seen in Thailand.

Usually in Thailand, khana is used, for which broccoli is a substitute. Among the green, leafy vegetables and herbs that are usually eaten raw in a meal or as a side dish in Thailand, the most important are: Several types of mushroom het also feature in Thai cuisine such as straw mushrooms het fangshiitake het homand white jelly fungus het hu nu khao. Flowers are also commonly used ingredients in many Thai dishes, either as a vegetable, such as dok khae Sesbania grandiflora and huapli the flower bud of the bananaor as a food coloring, such as with the blue-colored dok anchan the flowers of the Clitoria ternateawhich can also be eaten raw or fried.

Fresh fruit forms a large part of the Thai diet, and are customarily served after a meal as dessert. The Scottish author John Crawfurd pivot point strategy in forex trading, sent on an embassy to Bangkok inwrites in his account of the journey:. Fruit is not only eaten on its own, but often served with spicy dips made from sugar, salt, and chilies.

Fruits are also used in certain Thai chili pastes, such as in nam phrik long rue made with madan a close relative of the mangosteen[44] and nam phrik luk nam liapmade with the fruit of the Chinese olive.

Although many of the exotic fruits of Thailand may have been sometimes unavailable in Western countries, Asian markets now import such fruits as rambutan and lychees. In Thailand one can find papayajackfruitmangomangosteenlangsatlonganpomelopineapplerose applesdurianBurmese grapes and other native fruits. Chantaburi in Thailand each year holds the World Durian Festival in early May.

Linkages between Thai stock and foreign exchange markets under the floating regime: Journal of Financial Economic Policy: Vol 4, No 4

This single province is responsible for half of the durian production of Thailand and a quarter of the world production. The langsat Lansium parasiticumfor which Uttaradit is famous, is a fruit that is similar in taste to the longan.

From the coconut comes coconut milkused both in curries and desserts, and coconut oil. The juice of a green coconut can be served as a drink and the young flesh is eaten in either sweet or savory dishes. The grated flesh of a mature coconut is used raw or toasted in sweets, salads and snacks such as miang kham.

From the stalk of the flowers comes a sap that can be used to make coconut vinegaralcoholic beverages, and sugar. Coconut milk and other coconut-derived ingredients feature heavily in the cuisines of central and southern Thailand. In contrast to these regions, coconut palms do not grow as well in northern and northeastern Thailand, where in wintertime the temperatures are lower and where there is a dry season that can last five to six months.

In northern Thai cuisine, only a few dishes, most notably the noodle soup khao soiuse coconut milk. In the southern parts of northeastern Thailand, where the region borders Cambodiaone can again find dishes containing coconut. It is also here that the people eat non-glutinous rice, just as in central and southern Thailand, and not glutinous rice as they do in northern Thailand and in the rest of northeastern Thailand.

Applespearspeachesgrapesand strawberrieswhich do not traditionally grow in Thailand and in the past had to be imported, have become increasingly popular in the last few decades since they were introduced to Thai farmers by the Thai Royal Projects, starting inand the Doi Tung Project since These temperate fruit grow especially well in the cooler, northern Thai highlandswhere they were initially introduced as a replacement for the cultivation of opiumtogether with other crops such as cabbages, teaand aribica coffee.

According to the Thai government's The Eleventh National Economic and Social Development PlanThailand is number one in the world in the application of chemicals in agriculture. The report stated that, "The use of chemicals in the agricultural and industrial sectors is growing while control mechanisms are ineffective making Thailand rank first in the world in the use of registered chemicals in agriculture.

The Thai Pesticide Alert Network Thai-PANa food safety advocacy group, regularly tests Thai farm produce for contamination. In their August evaluation, the group found that of samples, 56 percent of produce was found to have unsafe levels of chemicals.

A spokesperson for the group said that Chinese kale topped the list of contaminated vegetables with 10 out of 11 samples containing residues. Red chillies 9 of 12 came in second, followed by cowpeas and basil 8 of 12morning glory 7 of 12small eggplants 6 of 11cucumbers 5 of 11tomatoes 3 of 11cabbage 2 of 11and Chinese cabbage 2 of Among fruits, Sai Nam Phueng oranges were most contaminated as traces tradestation options fees chemicals were found in all eight samples.

They were followed by dragon fruit 7 of 8guava 6 of 7papaya 3 of 6watermelon 3 of 7and cantaloupe 1 of 7. Q-Mark is the National Bureau of Agricultural Commodity and Food Standards ACFS mark of quality. Whereas many Thai dishes are now familiar in the West, the vast majority are not. In many of the dishes below, different kinds of protein, or combinations of protein, are interchangeable as the main ingredient. Beef nueachicken kaipork muduck pettofu taohufish plaprawns or shrimp kungcrab pushellfish hoior egg khai can, for example, all be used as main ingredients for kaeng phet red curry.

Kaeng phet kai will be red curry with chicken, kaeng phet mu with pork, etc. Very often, a Thai breakfast make money spamming consist of the same dishes with rice which are also eaten for lunch or dinner. The following dishes are viewed as being specific breakfast dishes but they can also be found at any other moment of the day: Known as ahan chan diao Thai: Some of these eateries offer a large selection of pre-cooked dishes, others are specialized in only a one, or a few dishes with rice.

Ahan Phak Klang Thai: The cuisine has also incorporated many Thai Chinese dishes. The staple food of Isan 24 hr binary options trades tipster glutinous rice and most of the Isaan food is spicy and cooked with local ingredients found on the farms all through northeastern Thailand.

Isaan people primarily get their income from farming. Rice, sugar cane, pineapple, potato, and rubber are all farmed in this region. As in northeastern Thailand, glutinous rice, not jasmine rice, is eaten as the staple food. Ahan Phak Tai Thai: Southern Thais, just like the people of central Thailand to the north, and the people of Malaysia to the south, eat non-glutinous rice as their staple food.

Bai Leang or Gnetum gnemon scientific name is green leaf vegetable. Normally, vegetables are beneficial to our body because they contain fibers, variety of vitamins and minerals. Especially, Bai Leang which also has antioxidants which can be converted to Vitamin A and help to maintain eye health.

Eggs in this dish also benefit to our body because there is a lot of protein mixed with vitamins and high density lipoprotein HDL from oil that is used for cooking. Moreover, Oil can dissolve vitamins in Bai Leang in order to make it easy to be absorbed and used. Bai Leang Pad Kai is a useful dish and is recommended american option binomial pricing children or elderly to consume.

The only warning is to be careful with oil that is used for cooking. It should be good quality oil and not used excessively. Although most Thai meals finish with fresh fruit, sometimes sweet snacks, often eaten between meals, will also be served as a dessert.

Ice cream was introduced to Thailand during the reign of King Rama V when the first ice cream machine was imported to Thailand. At first, ice couldn't be produced in Thailand.

That led to importing ice from Singapore. Ice cream was then an upper-class treat, but over time ice cream became more widely available and the product was improved by replacing coconut water with coconut milk. There were two types of ice cream in Thailand. First, ice cream in the palace was made of coconut juice with roasted tamarind on top. Second, ice cream for the public was coconut ice cream with the scent of the Nommaeo flower with a slight sweet taste.

The ice cream "tube" was born during the reign of Rama VII. Its ingredients were contained inside a zinc tube which was shaken until it solidified, then skewered stick to serve as a handle. It was sold by mobile vendors using dry ice and salt to keep the ice cream cold. Eventually, ice cream was manufactured and sold in small cups.

According to the Bangkok Postaitim tat Thai: It came in rectangular bars of various flavors, sliced into pieces by the vendor, who then inserted two wooden sticks into the pieces to use as holders. Aitim tat was made from milk, coconut milk, flour, sugar, and artificial flavour.

The price was one or two bahtdepending on the size.

The Pop Company in the s set up the first ice-cream manufacturing plant in Thailand. The company used a duck logo, resulting it the nickname aitim tra pet Thai: Its most popular offering was called "banana split", with three flavors of ice cream, chocolate, vanilla, and strawberry.

Other alcoholic beverages from Thailand include Mekhong whisky and Sang Som. Several brands of beer are brewed in Thailandthe two biggest brands are Singha and Chang. Certain insects are also eaten in Thailand, especially in Isan and in the north.

Many markets in Thailand feature stalls which sell deep-fried grasshopperscrickets ching ritbee larvaesilkworm non maiant eggs khai mot and termites. The culinary creativity even extends to naming: Most of the insects taste fairly bland when deep-fried, somewhat like popcorn and prawns. But when deep-fried together with kaffir lime leaves, chilies and garlic, the insects become an excellent snack to go with a drink.

In contrast to the bland taste of most of these insects, the maeng da or maelong da na Lethocerus indicus has been described as having a very penetrating taste, similar to that of a very ripe gorgonzola cheese. This giant water bug is famously used in a chili dip leapfrog pretend and learn cash register review nam phrik maeng da.

Some insects, such as tadpolesant eggs and silk wormsare also eaten boiled in a soup in Isanor used in egg dishes in northern Thailand.

The quality and choice of street food in Thailand is world-renowned. Bangkok is often mentioned as one of the best street food cities in the world, and even called the street food capital of the world.

For the variety of locations and abundance of options, we selected Bangkok, Thailand, as our number one spot for street food. Bangkok is notable for both its variety of offerings and the city's abundance of street hawkers. There is scarcely a Thai dish that is not sold by a street vendor or at a market options after bsc computer science in Thailand.

Some specialize in only one or two dishes, others offer a complete menu that rival that of restaurants. Some sell only pre-cooked foods, others make food to order. The foods that are made to order, tend to be dishes that can be quickly prepared: Noodles are a popular street food item as they are mainly eaten as a single dish.

Chinese-style noodle soups, fried noodles, making money poker affiliate programs 2016 fermented Thai rice noodles khanom chinserved with a choice of different Thai curries, are popular. Nearly everywhere in Thailand you will see som tam green papaya salad and sticky rice sold at stalls and roadside shops.

This thai stock share market popularly eaten together with grilled chicken; but if the shop doesn't sell any themselves, someone else nearby will. In most cities and towns there will be stalls selling sweet rotia thin, flat fried dough envelop, with fillings such as banana, egg, and chocolate. The roti is similar to the Malay roti canai and Singaporean roti prataand the stalls are often operated by Thai Muslims.

Sweets snacks, collectively called khanomsuch as tako coconut cream jellykhanom man coconut cassava cakeand khanom wun flavored jelliescan be seen displayed on large trays in glass covered push-carts. Other sweets, such as khanom bueang and khanom khrok somewhat similar to Dutch poffertjesare made to order.

In the evenings, izzat forex street stalls, often only a forex brokers with best rollover rates with a side car, drive by and temporarily set up shop outside bars in Thailand, selling kap klaem "drinking food".

Popular kap klaem dishes sold by mobile vendors are grilled items such as sun-dried squid, meats on skewers, or grilled sour sausages, and deep-fried snacks such as fried insects or fried sausages. Peeled and sliced fruits are also sold from street carts, laid out on a bed of crushed ice to preserve their freshness.

Salapaosteamed buns filled with meat or sweet beans and the Thai version of the Chinese steamed baoziare also commonly sold by mobile vendors. Food markets in Thailand, large open air halls with permanent stalls, tend to operate as a collection of street stalls, each vendor with their own set of tables and providing limited service, although some resemble the regular food courts at shopping malls and large supermarkets, with service counters and the communal use of tables.

Food courts and food markets offer many of the same foods as street stalls, both pre-cooked as well as made to order. Night food markets, in the form of a collection of street stalls and mobile vendors, spring up in parking lots, along busy streets, and at temple fairs and local festivals in the evenings, when the temperatures are more agreeable and people have finished work.

The dishes sold at wet markets in Thailand tend to be offered pre-cooked. Many people go there, and also to street vendors, to buy food for at work, or to take back home. It is a common sight to see Thais carrying whole communal meals consisting of several dishes, cooked rice, sweets, and fruit, all neatly packaged in plastic bags and foam food containersto be shared with colleagues at work or at home with friends and family.

Due to the fact that many dishes are similar to those that people would cook at home, it is a good place to find regional, and seasonal, foods. Although the Vegetarian Festival is celebrated each year by a portion of Thailand's population, and many restaurants in Thailand will offer vegetarian food during this festival period, pure vegetarian food is usually difficult to find in normal restaurants and eateries in Thailand. All traditionally made Thai curriesfor instance, contain shrimp pasteand fish sauce is used as salt in many Thai dishes.

At shops and restaurants that specifically cater for vegetarians, substitutes for these ingredients are used. Meat dishes are also commonly part of the alms offered to Buddhist monks in Thailand as vegetarianism is not considered obligatory in Theravada Buddhism; but having an animal killed specifically to feed Buddhist monks is prohibited. In most towns and cities, traditional Buddhist vegetarian farewithout any meat or seafood products of any kind and also excluding certain strong tasting vegetables and spices, is sold at specialized vegetarian restaurants which can be recognized by a yellow sign with in Thai script the word che Thai: These restaurants serve what can be regarded as vegan food.

Many Indian restaurants of the sizable Thai-Indian community will also have vegetarian dishes on offer, due to the fact that vegetarianism is held as an ideal by many followers of the Hindu faith. Indian vegetarian cuisine can incorporate dairy products and honey.

Due to the increased demand for vegetarian food from foreign tourists, many hotels, guesthouses and restaurants that cater to them, will now also have vegetarian versions of Thai dishes on their menu. Pescatarians would have very few problems with Thai cuisine due to the abundance of Thai dishes which only contain fish and seafood as their source of animal protein.

Originally, it referred to the food that was cooked or prepared by people living in the palace. Thai royal cuisine has become very well known from the Rattanakosin Era onwards. Typically, Thai royal cuisine has basic characteristics that are close to the basic food prepared by general people. However, Thai royal cuisine focuses on the freshness of seasonal products. Other than that, it is crucial that the way in which Thai royal food is cooked, should be complex and delicate.

Ways that make Thai Royal cuisine different food was the beautiful presentation. For example, they served fish and chicken with the bones removed, and the vegetables were served in bite-sized portions.

In addition, if beef is used, it should be tenderloin only. There are many types of Thai royal cuisine such as ranchuan curry, nam phrik long ruematsaman curry, rice in jasmine-flavored iced water or khao chaespicy salad, fruit, and carved vegetable. Thai royal cuisine is regarded as one of the cultural symbols that represents the exquisite refinement of the Thai court. Thai cuisine only became well-known worldwide from the s onwards, when Thailand became a destination for international tourism and American troops arrived in large numbers during the Vietnam War period.

The number of Thai restaurants went up from four in s London to between two and three hundred in less than 25 years. It was run by the former newspaper publisher Lai-iad Lily Chittivej.

The oldest Thai restaurant in London, "The Bangkok Restaurant", was opened in by Mr and Mrs Bunnaga former Thai diplomat and his wife, in South Kensington. The global popularity of Thai cuisine is seen as an important factor in promoting tourism to Thailandand also increase exports of Thailand's agricultural sector. In Junethe Tourism Authority of Thailand organised a conference to discuss these matters at the Queen Sirikit National Convention Centre in Bangkok.

TAT Governor Seree Wangpaichitr: The promotion of Thai cuisine is one of our major niche-market targets. Our figures show that visitors spent The Thaksin administration of Thailand launched the "Kitchen of the World" campaign in to promote Thai cuisine internationally, with a yearly budget of million baht.

It provided loans and training for restaurateurs seeking to establish Thai restaurants overseas; established the "Thai Select" certification program which encouraged the use of ingredients imported from Thailand; and promoted integration between Thai investors, Thai Airwaysand the Tourism Authority of Thailand with Thai restaurants overseas.

One survey held in by the Kellogg School of Management and Sasin Institute showed that Thai cuisine ranked fourth when people were asked to name an ethnic cuisine, after ItalianFrenchand Chinese cuisine.

When asked "what is your favourite cuisine? In the list of the "World's 50 most delicious foods", compiled by CNN insom tam stands at place 46, nam tok mu at 19, tom yam kung at 8, and massaman curry stands on first place as most delicious food in the world. Inthe British Restaurant Magazineincluded "Nahm Bangkok" of chef David Thompson in its yearly list of The World's 50 Best Restaurants.

Thai chefs of the Thailand Culinary Academy took second place in the Gourmet Team Challenge Practical of the FHC China International Culinary Arts Competition 14 in Shanghai, China on 14—16 November They won the IKA Culinary Olympic competition held in ErfurtGermany between 5—10 Octoberwhere they received four gold and one silver medal.

Inthe James Beard Foundation Award for Best Chef in Northwestern United Stateswas presented to Andy Ricker of restaurant " Pok Pok " in Portland, Oregonand for Best Chef in Southwestern United States to Saipin Chutima of restaurant "Lotus of Siam" in Winchester, Nevada. Three restaurants that specialize in Thai cuisine, but are owned by non-Thai chefs, have received Michelin stars:. Culinary tours of Thailand have gained popularity in recent years. Alongside other forms of tourism in Thailandfood tours have carved a niche for themselves.

Many companies offer culinary and cooking tours of Thailand and many tourists visiting Thailand attend cooking courses offered by hotels, guesthouses and cooking schools.

The agency has posted 11 "authentic" recipes for tom yum gung nam saitom yum gung nam khonpad ThaiMassaman currykaeng kiew wan green currykaeng lueng southern Thai sour curryGolek chicken sauce, khao soisai oui northern Thai sausagenam prik noom green pepper chili pasteand nam prik aong northern Thai chili paste.

To determine authenticity, Thai researchers developed the "e-delicious machine", described as " Readings from 10 sensors are combined to produce a chemical signature. Because the machine cannot judge taste, the food is compared with a standard derived from a database of popular preferences for each dish. For tom yamthe spicy soup flavored with Kaffir lime leaves and corianderresearchers posted notices at Chulalongkorn University in Bangkok, requesting tasters.

The tasters—students, university staff, and area workers—were paid a few baht for their opinions. They were served 10 differently prepared soups and rated each one. The winning soup was declared the standard, and its chemical characteristics were programmed into the machine. When testing food, the machine returns a numerical score from one to A score lower than 80 is deemed "not up to standard". The Thai Delicious project has been criticized, the main rationale being that, "Standardisation is the enemy of Thai food.

From Wikipedia, the free encyclopedia. List of Thai ingredients.

List of Thai dishes. Thai curry and Thai salads. List of Thai khanom. Maria Guyomar de Pinha. Street food of Thailand. Traditional Thai vegetarian restaurants will carry yellow signs with che Thai: Food portal Thailand portal. Retrieved 29 October World's 50 best foods". Retrieved 19 May Retrieved 29 Oct The myth of 'royal' Thai cuisine". Thai Culinary Identity Construction From The Rise of the Bangkok Dynasty to Its Revival". Bangkok's best Teochew restaurant".

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Archived from the original on 21 September Retrieved 6 October The Robotic Taster Will Be the Judge". Retrieved 8 September National Innovation Agency Thailand. National Innovation Agency NIA. American fried rice Chok Hoi thot Khao khluk kapi Khao man kai Khao mok Kuaitiao khua kai Kuaitiao ruea Kuaitiao Sukhothai Mi krop Pad kee mao Pad thai Phat mi Khorat Phat si-io Rat na Thai fried rice Yentafo.

Ho mok Green curry Kaeng pa Kaeng som Khai yat sai Massaman curry Nam kaeng hua chai thao Nuea phat phrik Phanaeng curry Phat khing Phat phrik khing Red curry Tom kha kai Tom khlong Tom yum Yam khai dao Yellow curry.

Chim chum Kai yang Koi Larb Nam tok Sai krok Isan Som tam Yam naem. Kaeng khae Kaeng hang le Khao kan chin Khao soi Nam ngiao Nam phrik num Nam phrik ong Sai ua. Kaeng phrik kraduk mu Kaeng tai pla Khao yam Khua kling Nasi dagang Nasi goreng Nasi lemak. Hakao Hoicho Karipap Khaep mu Khao phan Khanom chip Khanom khai Khanom khai nok kratha Khanom fak bua Khanom phak kat Khanom Tokyo Khao chae Khrongkhraeng krop Koh-Kae Krop khem Kuaitiao lot Mamuang kuan Mamuang nampla wan Mango sticky rice Miang kham Mu ping Popia Roti sai mai Sakhu sai mu Salapao Satay.

List of Thai khanom Bua loi Cha mongkut Chaokuai Fakthong kaeng buat Foi thong Khanom babin Khanom bueang Khanom chan Khanom khrok Khanom mo kaeng Khanom namdokmai Khanom phing Khanom piakpun Khanom sane chan Khanom sot sai Khanom tan Khanom thang taek Khanom thian Khanom thuai Khao mak Khao tom Kluai buat chi Khao lam Krayasat Lot chong Luk chup Namkhaeng sai Namtan pan O-eo Sago with coconut milk Sangkhaya fak thong Thapthim krop Thong ek Thong yip Thong yot Thua khiao tom namtan.

Budu Fish sauce Hot dogs in Thai cuisine Jasmine rice Khan tok Khanom chin Khao chae Kiao Kun chiang Mu daeng Mu kratha Mu yo Naem Nam chim Nam phrik Nam phrik phao Nine auspicious Thai desserts Padaek Pathongko Phrik khi nu Pla ra Kapi Sriracha sauce Steamed rice Sticky rice Suki Thai curry Thai fruit carving Thai salads.

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