Cuisine of Thailand

From Wikipedia, the free encyclopedia

Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). Although popularly considered as a single cuisine, Thai food is really better described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.

Indoduction to Thai food

The Art and Joy of Thai Cooking

How Fish Sauce is Made

The importance of being earnestly ready

Only the finest meats and freshest vegetables, which come fresh from the farmer's market, find their way into our kitchen. Once there, they are cooked in pure vegetable oil to bring out the true flavors of authentic Thai cooking.

The secret to successful Thai cooking lies in the preparation of ingredients ahead of time, as the actual cooking is fast and furious. Most Thai stir-fries (including noodle dishes) are cooked at high heats and for only a few minutes, which is what makes them particularly fresh and delicious. Another advantage of this method is that most of the nutrients remain in the food—vegetables, especially, maintain their vitamin content as well as their satisfying crunchiness.
Only the finest meats and freshest vegetables, which come fresh from the farmer’s market, find their way into our kitchen. Once there, they are cooked in pure vegetable oil to bring out the true flavors of authentic Thai cooking.