Ethnic cuisine in Thailand

the Present experts-gourmets to recognise forced, at last, old secret: a Thai cuisine - one of the best in the world. First of all it is necessary to note, that the majority of dishes of a Thai cuisine very acute. And for the European stomach it is very serious problem. However are not aimed to wash down stinging sauces with water, hoping to protect itself from culinary exotic. It will give nothing. Act better the same as tajtsy, experiencing same difficulties: take more fig.

Rice - the major food stuff in the country. There is two quality and a mean of its preparation: white friable rice (khao suay) which especially like in the Central and Southern Thailand, and a glutinous rice (khao nieo) to which inhabitants of northern and northeast regions of the country prefer. Dishes from khao suaj it is accepted to eat with a spoon, imposing in it rice the fork which keep in the left arm. And the glutinous rice is eaten with a right hand, skatyvaja from it with small lumps. The knife in Thai table layout is not used, as all components are cut very small and they can be taken directly arm. The secret of characteristic aroma of many dishes of a Thai cuisine is bound to favourite seasoning: fresh leaves of a coriander (phak chee) and a magnolia vine.

Europeans especially like hardly less exotic fried rice (khao phat) - a unique dish in which rice combines with other components: fish, crabs, vegetables and eggs. All other foods prepare separately, and rice moves to them in the capacity of a garnish. Among simple and, so to say, standard dishes, it is necessary to name phat phrik bai kraphao - roast with rice, a basil and other spices; prieo waan - sweet-sour rice; nam man hoy - a dish with oyster sauce. Is sourish-sharp soups above refer to to foods the class-room tom yam and tom kha, and also yam - cold salad with kislo-sharp sauce. Soup tom is obliged by the characteristic aroma to spice leaves bae makhruut, to magnolia vine caulises (takhrai) and korenjam kha which only are cooked, but are not eaten. An original delicacy of a Thai cuisine - every possible sauces karri, prepared with coconut milk: kaeng karee - with a potato garnish; kaeng massaman - sweetish and heavy sauce with a peanut; kaeng phet - easy and acute sauce and kaeng khieo waan - tasty and very acute sauce with potherb.

Typical dishes with a glutinous rice - gai yang (the fried hens), laap (acute fish salad), somtam (acute salad from a papaya with crabs) and suup naw mai (acute salad from a bamboo). Finishing the story about dishes from rice, we will name two more fillers of a stomach: kaeng jeut - easy vegetable soup with meat and khao tom - liquid rice soup to which the garnish separately moves.

The Second key product of a feed - noodles and macaroni of three phylums: thin rice noodles (khqetthieo sen lek), thick and nourishing noodles (khqetthieo sen yai) and, at last, egg yellow noodles (bamee). You can reserve and the fried noodles (phat), and boiled with a broth (naam), and noodles without a broth (haeng). Noodles move on a garnish to such dishes, as luuk jin (meat or fish quenelles), gieo (pelmeni with meat) and mu daeng (slices of marinaded pork, fowl flesh or of a duck). To noodles draws of a soya and other vegetables move. Khamon jin - long thin rice noodles with meat sauce and salad; phat thai - very tasty, slightly fried noodles with a peanut against which it is simply impossible to resist. And yam wun sen - very acute salad with cold noodles.

Among seasonings, besides chilli (hot pepper), vinegar and Saccharum, we will name the fish sauce having easy tang of fish and used practically in all dishes instead of salt. Soups and other dishes from it eat often with noodles with rods.

Except such widely known aspects as pineapple, the papaya and a mango, in Thailand grows assemblage of other fruit which for the present has not found road on our market. It, first of all, durjan (durian) - fruits of the irregular oval form with adamantine and acute prickles. Under a cuticle the viscous yellow pulp with unique, hardly expressed taste representing something an average between a processed cheese and a vanilla pudding with liqueur is concealed. Heat durjana, states the Thai proverb, is moderated by a cool mangostina (mangkut) - violet, magnitude about a tomato, fruits with osvezhajushche-juicy white pulp.

Fruits sapodili (lamut) under the form and sizes remind kivi. On buyers' markets the whole heaps of a rambutan (luuk ngaw) - red fruits magnitude about plum with long white prickles, and longana (lamuai) - small brownish balls wait. Large green fruits dzhek-fruta (khanyn), are literally filled by blood-red seeds with strong, little bit unpleasant odour. Pink apples (chomphoo) the dense pulp remind the European apples and happen both white, and green, and red flowers, usually, the, is more light, the is more sweet.

Tajtsy - not only excellent cooks, but also true artists. Sometimes the spirit captures at the sight of all that they manage to cut out from fruit and vegetables. And if you want to repeat these miracles, you should get special knifes for cutting of vegetables.

Inhabitants of Thailand do not test the special love to the sweet. From an admixture of eggs, bananas, cocoes and a glutinous rice they prepare every possible puddings, patties and the ice-cream, not calling delight at foreigners. Two exclusions and it is foy thong, sweet beze in the form of the balls, delivered in these edges in XVII century Portugueses, and also khanom luuk chup - coconut mass from jelly, something reminding marzipan. From it mould appetizing balls, sometimes it shape exotic fruit.

The Favourite drink tajtsev - cold water (naam yen). Wide popularity use coffee (kaafae), tea (naam chaa), various lemonades (naam adlom), beer (bia) and every possible brandies (lao). Juice which drink also fresh (naam kgan), and with ice and a syrup (naam pan) are very popular also.

The Most tasty and accessible to a dish wait for you in snackbars literally at every turn. In them the snug homemakers using the freshest fruit and vegetables directly from the market and preparing excellent foods, nothing conceding to dishes of professional cooks work. The menu here not in a course, and everywhere is offered about the same panel of dishes, and sometimes and the one and only food. As you can see, you will not have special language problems if you want to have dinner. You can quite be explained on dactyls.

Here it is accepted to prepare Some dishes only to order. Among them it is necessary to gate out stewed fowl flesh (khao man kai), pork legs with soya sauce (kha moo), and also barmy patties (salaphao) with a different stuffing: both acute (khem), and sweet (waan), impacting to their excellent relish. Street snackbars can seem to you doubtful, but the nutrition in them - in difference, by the way, from restaurants - prepares directly at you on eyes, and the Europeans who in time a few to be in the country, easy purchase any nutrition in such improvised dining rooms.

Restaurants, especially behind the occluded doors where the ware rings and play little bands, are not observed tajtsami as the place where it is possible is tasty to eat and spend time with monogynopaedium. The menu at restaurants knocks with oof and a diversity. In a province behind advice about where it is better to go, most reliably to address to the headwaiter. He knows, where as as prepare. In many tourist centres and large hotels the restaurants which quality of dishes, as a rule, does not depend on the price work. It is curious, that the concept change of the dishes is unfamiliar to a Thai cuisine, all foods move on a table simultaneously and are eaten in an arbitrary sequence. If you are a vegetarian, we advise every time to speak kin e kin te phak (kin je kin tae phak). By the way, it will surprise nobody, wherefore many tajtsy too are vegetarians.

If you are not ready to absorb Thai nutrition it will be useful for you to learn, that in all large cities, besides a traditional breakfast, you can reserve a beefsteak, a pizza etc. In such cities as Bangkok, Chiang Mai, Phuket and Pattaya, waits for you wide sampling of the European delicatessen which will fulfil the most exacting tastes.