Asian Food
Asian Food
By: xxx
Thailand:
Thailand is grouped with Southeast Asia cuisines. Thai food is usually prepared stir-fried, steamed, or grilled over charcoal, however, ultimately the wok dominates the kitchen. Thai food has been described to have the "consistency of Chinese food, the spiciness of Mexican food, the lusciousness of Polynesian and the extract flavors of none of the above."
The original home of the T'ai tribes existed in the mountain valleys of southwestern China, and when these tribes emigrated to their present home of Thailand, the abundance of tropical plants, game, fish and spices shaped their cuisine culture.
Specific dynasties dedicated a large effort toward good food. Dynasties would hold cooking contest amongst the ladies of the palace. Often, these dishes would filter through the classes into the peasant's homes.
Thai food is primarily dominated by six ingredients: fresh coriander, chilies, coconut, garlic (used in mass quantities), fish sauce and flavoring, and citrus flavorings, which are derived from lemon grass, lime rind and citrus leaves. Now Chinese influence surfaces with the presence of five distinct flavors: sweet, sour, salt, bitter, and hot. Rice is used in combination of nearly every dish. Thailand is considered the rice bowl of Asia, and the average Thai person eats a pound of rice a day. In fact, breakfest is usually a bowl of rice with broth, crispy garlic, and crushed peanuts.
The people of Thailand eat small portions of food very often. For example, breakfast venders on the streets sell slices of green mango dusted with sugar, or thinly sliced chicken with a spicy sauce. In the afternoon noodle vendors appear selling varies noodle soups. Noodles are considered an appropriate lunch; however, it is not served at dinner.
The main meal of the day is prepared in the early evening. Food is brought to the table as soon as it is prepared, there are no designated courses. The meal is designed so the textures and
By: xxx
Thailand:
Thailand is grouped with Southeast Asia cuisines. Thai food is usually prepared stir-fried, steamed, or grilled over charcoal, however, ultimately the wok dominates the kitchen. Thai food has been described to have the "consistency of Chinese food, the spiciness of Mexican food, the lusciousness of Polynesian and the extract flavors of none of the above."
The original home of the T'ai tribes existed in the mountain valleys of southwestern China, and when these tribes emigrated to their present home of Thailand, the abundance of tropical plants, game, fish and spices shaped their cuisine culture.
Specific dynasties dedicated a large effort toward good food. Dynasties would hold cooking contest amongst the ladies of the palace. Often, these dishes would filter through the classes into the peasant's homes.
Thai food is primarily dominated by six ingredients: fresh coriander, chilies, coconut, garlic (used in mass quantities), fish sauce and flavoring, and citrus flavorings, which are derived from lemon grass, lime rind and citrus leaves. Now Chinese influence surfaces with the presence of five distinct flavors: sweet, sour, salt, bitter, and hot. Rice is used in combination of nearly every dish. Thailand is considered the rice bowl of Asia, and the average Thai person eats a pound of rice a day. In fact, breakfest is usually a bowl of rice with broth, crispy garlic, and crushed peanuts.
The people of Thailand eat small portions of food very often. For example, breakfast venders on the streets sell slices of green mango dusted with sugar, or thinly sliced chicken with a spicy sauce. In the afternoon noodle vendors appear selling varies noodle soups. Noodles are considered an appropriate lunch; however, it is not served at dinner.
The main meal of the day is prepared in the early evening. Food is brought to the table as soon as it is prepared, there are no designated courses. The meal is designed so the textures and