THAI  FOOD  FACTS

One of the great pleasure of being in Thailand is that there is a great abundance of eating places and the cost of eating is rather cheap when compared to those in Western countries. As Thailand is a major agricultural country, grains, vegetables, meat and all kinds of foodstuff are produced here at very reasonable prices. Besides, aquatic and marine animals are easily acquired from the sea and many rivers. These factors together with the gift of cooking of Thai people make Thailand a paradise for every food lover.

Wherever you are in Thailand, you'll surely find a good number and variety of eating places - perhaps much more than you've ever expected. And that's why many western visitors say that one of their greatest pleasures while being in Thailand is EATING! When asked why? They simply say "Because it is delicious and cheap"!

Thai Food

The unique feature of Thai cuisine is the mixture of 4 basic tastes -- salty, sweet, sour and pungent. Many dishes can even be described as pungent and spicy with lots of garlic, chilies, and fresh herbs. Thai food not only tastes good, but is also healthy due to its low fat and high fiber and the nutritious properties of its herbal ingredients.

Thai food can be basically divided into four groups according to its region of origin -- central, northern, northeastern (Isaan) and southern.

North:
The northern district is famous for some of the most frequent & taste tempting of dishes in Thailand. In this mountain district where cool winds blow, food is to warm you in  the winter. Northern dishes are distinctive and the taste of the Northeastern (Isaan) food is stronger, more salty, sour and hot than elsewhere in the country and some dishes receive the influence of Laos. One unique characteristic of Isaan food is that pla ra  (fermented fish) constitutes a main dish in almost every meal. It is plainly eaten with glutinous rice or added to other dishes. Most northern dishes are generally milder than those of the other regions. Sugar, coconut cream and spices are less used.

Northeast:
Traditional food from this area is very spicy. Som Tam (green papaya  salad), one of the most popular dishes in Thailand is a unique experience and a healthy one. It is an original northeastern food and is normally eaten with glutinous rice and grilled chicken as well as Larb (minced pork salad). Roasted chicken is a favorites, as well as, Tom Klong Plar Buek, that is fish from the Maekhong River.  Another treat is Plar-rha Songkrueng. 

Central:
The most unusual mixture of all Thai food comes from this hub of many people from many regions. You will not become bored, as there are many  special dishes, such as, Yam Pla Kra-Pong Fu and Gaeng Phed Ped Yang.  Even the rice has a special aroma  and texture.

South: 
Here the Malay and Chinese influence in flavors, with curries, coconut & chilies being popular ingredients.   Thai food in the central part is a combination of various tastes -- hot, salty, sweet and greasy. People in the central and southern regions eat steamed rice with side dishes, such as curries, shrimp paste dip with fresh vegetables, fried dishes and soups. While many dishes of the central region receive the influence of Chinese cuisine, the southern ones are influenced by Malay cuisine. Another difference is that the southern dishes consist mainly of sea fish. Its taste is sour, salty and very hot since people like to use turmeric in cooking.Khanom chin  (Thai rice vermicelli) is a popular native food of the South, which is taken with vegetables and a hot and spicy curry.

Basically, eating Thai food is a communal affair joined by two or more people sharing different dishes. So the greater the number of diners, the greater the number of dishes shared. These dishes are eaten together allowing the diners to enjoy the harmonious tastes of the whole meal. A typical Thai meal should consist of a soup, a fried dish, a hot salad (yam) a curry dish or a dip with fried fish and fresh vegetables. Besides, Thai food is normally served with a variety of condiments and sauces, e.g. fish sauce with chilies and vinegar with chilies.

If you are trying hot Thai food for the first time, you should take plenty of You should also avoid eating chilies, especially the small red or green ones called phrik khi nu, which is a main ingredient in curries, hot salad and spicy fried dishes. Thai food is eaten with a fork and spoon and no knife as all ingredients are cut in slices or small chunks.

For those of you who are fond of eating fruits, Thailand will surely be like a paradise for you. If you have a chance to visit a market and buy some fruits, you'll find that fruits in this country are so plentiful, so diversified, so inexpensive and so delicious. Many Thai fruits are available all year round. However, the period when fruits are on sale in great abundance and variety is from May to July.

Here are some kinds of Thai fruit with Thai romanized spellings.

Banana (kluai)
coconut (ma-phrao)
papaya (malako)
jackfruit (khanun)
tangerine (som)
lychee (linchi)
guava (farang)
watermelon (taeng-mo)
pomelo (som-o)
pineapple (saparot)
rambutan (ngo)
mango (ma-muang)
grape (a-ngun)
durian (thurian)
longan (lamyai)
roseapple (chomphu)
mangosteen (mangkhut)

Like Thai dishes, Thai desserts are also delicious, colorful and multifarious. They are pleasing to the eye as well as the palate. Thai women have a particular liking for them and eat them both after and between meals. Most Thai sweets are made from five simple ingredients -- coconut cream, coconut flesh, rice flour, palm sugar and eggs.

Some favourite sweets among the Thais are :
- thong yip (sweet egg yolk cup)
- thong yot (sweet egg yolk drop)
- foi thong (sweet shredded egg yolk)
- met khanun (mung bean flour coated with sweet egg yolk)
- mo kaeng (egg custard with mung bean flour)
- sangkhaya (egg custard)
- bua loi (glutinous-rice flour balls in coconut cream)
- tako (jelly with coconut cream)
- kluai buat chi (banana in coconut cream)
- fakthong buat (pumpkin in coconut cream)
- kluai chueam (banana in syrup and coconut cream)
- lukchup (fruit-shape desserts made of mung-bean flour with natural coloring)
- thapthim krop (diced water-chestnuts in coconut cream)

There are arrays of Thai sweetmeats for sale at many places ranging from sidewalk stalls, markets and small shops to top department stores. Try to taste some of the above to appreciate the marvelous taste of Thai desserts.

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