Food… g-l-o-r-i-o-u-s… Thai food, unlike anything in the world…
Each region has unique features in its flavour and processing. Thai cuisine, refers to the old royal cuisine and cuisine of 4 regions of the country, each of which has its distinctive characteristics in the way of prepping, processing and cooking.
Northern Thai cuisine share their origins with neighbouring Shan State in Burma, northern Laos, and also with Yunnan Province in China. Usually cooked to medium, low concentration, less spicy, almost not sweet, and sour. In regular meals, sticky rice is a favourite staple with different sauces such as namprik noom, namprik dang, namprik ong
- Popular soups are Kang hangle, Kang hoh, Kang kae and local sausage dishes such as casseroles, grilled pork, fried chicken, and accompanying vegetables. Northern people like to eat most is pork, with very little seafood.
Northeastern food is influenced by Laos, sticky rice is also the main staple and is often combined with meat, pork blood, papaya mannequin, grilled fish, grilled chicken.
- Northeastern people like exotic fried specialties. Pork, beef, and chicken are also very popular.
Central food is considered the most balanced, a combination between regions, fragrant rice above all, Thailand’s finest and famous jasmine rice.
- On the dining table, there are usually 3 to 5 dishes such as Kang Phed (Thai red curry), Tom Yum (sour soup), herring, Thai fried eggs, grilled pork, vegetables and fish sauce.
- Central Thai food is influenced by ‘royal cooking style,’ - the most elaborate and sophisticated among other regional cuisines.
Southern Thai food has coconut, a very popular ingredient. South Thai cuisine is influenced by Indian and Indonesian, each dish is hotter and spicier than other regions.
- Popular dishes include Massaman curry, Kang Liang soup, Kang Tai Pla, Budu sauce, Khao Yam.
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