Posts Tagged ‘Thai cuisine’


STREET FOOD IN THAILAND, THAI FOOD, ASIAN FOOD, STREET FOOD AROUND THE WORLD, VENDORS, Street food is ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair. It is often sold from a portable food booth,[1] food cart, or food truck and meant for immediate consumption. Some street foods are regional, but many have spread beyond their region of origin. Most street foods are classed as both finger food and fast food, and are cheaper on average than restaurant meals. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day.
Today, people may purchase street food for a number of reasons, such as to get flavorful food for a reasonable price in a sociable setting, to experience ethnic cuisines, or for nostalgia.History[edit]
Small fried fish were a street food in ancient Greece,[4] however, Theophrastus held the custom of street food in low regard.[5] Evidence of a large number of street food vendors were discovered during the excavation of Pompeii.Street food was widely consumed by poor urban residents of ancient Rome whose tenement homes did not have ovens or hearths.Here, chickpea soup[8] with bread and grain paste[9] were common meals. In ancient China, street food generally catered to the poor, however, wealthy residents would send servants to buy street food and bring it back for them to eat in their homes.
A traveling Florentine reported in the late 14th century that in Cairo, people brought picnic cloths made of rawhide to spread on the streets and sit on while they ate their meals of lamb kebabs, rice, and fritters that they had purchased from street vendors. In Renaissance Turkey, many crossroads had vendors selling “fragrant bites of hot meat”, including chicken and lamb that had been spit-roasted. In 1502, Ottoman Turkey became the first country to legislate and standardize street food.Thai cuisine is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. In his book The Principles of Thai Cookery, celebrity chef, writer, and authority on Thai cuisine McDang wrote:
“What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.
We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. We think of all parts of the meal as a whole – sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal.” STREET FOOD IN THAILAND, THAI FOOD, ASIAN FOOD, STREET FOOD AROUND THE WORLD, VENDORS


4 comments - What do you think?  Posted by admin - September 6, 2018 at 7:32 pm

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An Introduction to Thai Food

An Introduction to Thai Food

A Guide for the Gastronomically Timid British Newbie

A surprising number of us Brits are still very wary of "foreign food". Pending claims that curry is now as much an English national dish as roast beef or fish and chips, there are still many people who are missing out on flavors they never dreamed exhausted. Whether we like it or not, the British palate is not renamed for its sense of adventure. Our indigenous cuisine is universally regarded as bland and, apart from the odd dash of mustard or horseradish sauce, hot and spicy are not qualities easily found in a traditional British meal.

Indian and Chinese foods have gained wide acceptance as recent generations have grown up with their presence. Other spicy foods that have long been popular in the USA, such as Mexican and Thai, have taken longer to become established in the UK. Mexican cuisine is still something of a novelty, but Thai food has enjoyed a veritable explosion of popularity in the last decade.

It is, sometimes, the universal presence of rice that misleads the uninitiated Brit into assuming that all South Asian Asian food is much the same. This misconception, although typical of the British indifference to, and ignorance of, exotic cultures, could not be further from the truth. The four regional styles that combine Thai cuisine contain a range of unique and spectacular dishes. While the influence of Thailand's Asian neighbors, particularly China, is present in some recipes, the richly structured native Thai cuisine evolved from a fusion of many influences. Trade routes bought input from Europe as well as other pats of Asia.

Thai cuisine has elements in common with both Indian and Chinese food, but offers advantages over both. The aromatic flavors are more predominant and varied than in Chinese food, and the majority of dishes are lighter and less fatty than Indian foods.

Rice, vegetables, fish and fresh herbs and spices are essential elements. Some common Thai ingredients, such as turmeric, which has anti-oxidant and anti-inflammatory properties, are often included in lists of so-called "super foods". When one also considers the relatively small amount of red meat used in Thai recipes, it is not surprising that it is considered as one of the healthiest cuisines in the world.

But, health considerations aside, the best reason for the timid British diner to try Thai food is its impressive range of flavors. To get the full benefit of the experience, it is a good idea to partake of a meal served in the traditional manner. The company of two or three people is so much nicer than dining alone, so a Thai meal should be a communal occasion. In general, the more people present, the more dishes will be ordered, and the more different things may be tried. As a rough guide, it might be expected that two people would order three dishes in addition to their rice. Three diners might order four, or maybe five, dishes.

When the food arrives, each dinner guest will receive an individual plate of rice, which forms the base upon which she may construct a meal according to taste from the dishes that have been ordered. Each will choose whatever she fancies from the shared dishes and add it to her plate of rice. While eating the meal, soup may be enjoyed as an accompaniment and does not have to be taken as a separate course. This sometimes surprises first-time diners.

Thai food is usually eaten with a fork and spoon; something which greatly reassures those who might have expected to have to master the unfamiliar technique of chopsticks. Chopsticks are actually used rarely, generally only for eating some noodles dishes. As all elements of a Thai meal are usually served in nice, bite-sized pieces, it is easy to eat one's dinner with dignity.

In some part of Thailand, as in many parts of the world, it is common to eat food directly with the right hand instead of using cutlery. Practicality, and the sometimes rather rigid British sense of propriety make this an uncommon technique to use in restaurants, and it probably goes without saying that the spoon and fork option will be seen as preferred by all present!

Amongst the fare, one might find various snacks and side dishes such as rice cakes, satay (a kebab-like meat snack, skewered with bamboo and often served with a peanut sauce) and spring rolls. General dishes may include omelettes and stir fried or sweet and sour dishes. Soups, curries and various dips are all likely to make an appearance, as is a salad. The Thai salad is, however, often a little different from its conventional British counterpart in the use of sweet, sour and salty flavors along with the spiciness of chillies.

Like many Asian cuisines, Thai restaurant cookery has made the occasional adaptation to take advantage of ingredients local to the country in which it operates. Broccoli, for example, is used in many British Thai restaurants, but it is rarely used in Thailand itself.

It is beyond the scope of this article to describe in detail the flavors of individual Thai dishes. Suffice it to say that there is something to suit every palate. Thai cuisine specializes in balancing spicy, sweet, sour, salt and bitter flavors, and as fresh herbs generally take precedence over strong spices, those flavors are perhaps less daunting than those in some of the fierce curries to be found in Indian food. That is not to say that Thai curries lack fire, but the spice-heat is perhaps more fleeting than that from Indian foods, and then the palate is more quickly free to enjoy the flavors of other dishes. The meal is usually rounded off with a welcome sweet or fruit desert to contrast with the spices and herbs of the main meal.

A Thai meal is a visual experience as well as an olfactory one. The presentation of many dishes is colorful and rich in varied textures. The attractiveness of the food, the richness of the flavors and the emphasis in communal enjoyment of the meal make Thai dining an experience that should not be missed.


Be the first to comment - What do you think?  Posted by admin - August 18, 2018 at 10:40 am

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Food Paradise, Singapore Lifestyle

Food Paradise, Singapore Lifestyle

Food is the "buzzword" in our Singapore Lifestyle!

You should not diet in Singapore. Eating is said to be the second national pastime of Singaporeans. Singaporeans live to eat and while you're here, you might as well join them!

Singaporeans love to Eat and their preoccupation with culinary matters means that finding good food here – at the right price – presents no problems. The variety of foods available in Singapore is simply astounding and staggering! There are venues to suit all budgets and tastes, ranging from the popular hawker centers and coffee shops to swish, contemporary restaurants.

Few places in the world can offer as diverse, exotic and thoroughly appealing a food scene as Singapore. The city has every imaginable cuisine, for every imaginable budget. Within a few hundred meters, there might be a hawker stall selling S $ 4 Indian, Peranakan, Chinese and Malay food specialties, a food court with Japanese, Korean and Thai cuisine stalls, a coffee shop serving up barbecued seafood and laksa, an Indian shophouse making wafer thin "roti prata" and "chicken curry", and an air-conditioned french restaurant where a bottle of wine costs more than a maid's monthly wage. And that's not counting the endless tidbits and snacks. No wonder that Singapore is often touted as "The Food Paradise"!

After all, Singapore is a multi-racial and multi-cultural society. As a multi-ethnic country, Singaporean food enterprises a multitude of cuisines which can be broadly categorized according to the main cultures present here. It is not surprising that before that the favorite local food comprise the melting pots of the richness, tastes and peculiarities of each unique culture. Singapore is a cornucopia of different cuisines and the variety of dishes available is enough to keep one eating all the time. Whether you fancy haute cuisine, ethnic foods, vegetarian or spicy local dishes, you are sure to find many great food choices.

As a large proportion of Singapore's population is Chinese, it is not surprising that Chinese cuisine (in its many varieties) dominates, but the main cuisines include Indian cuisine and Malay cuisine. For more specifically Singaporean food, you have to try the local hybrid Peranakan cuisine (or Nonya) food, a blend of Chinese cuisine and Malay cuisine that is hugely popular and widely available. Do note though that some of the local food is spicy, as Singaporeans are known to have a fondness for spice and chilly.

The food of these cultures began as dishes from the various motherlands, but over time, these culinary delights have evolved to take on a Singaporean identify after being exposed to regional and other ethnic influences. Indonesian cuisine, Japanese cuisine, Thai cuisine and Vietnamese cuisine are also well represented.

As a major crossroad in Asia, Singapore's food culture has evolved as successful waves of migrants moved, settled and adapted to their new environment. Without distinct produce of its own, local varieties of homeland staples have been slower to develop, but there are dishes that can really be called Singaporean; chilli crab, fish head curry and "yu sheng" (Chinese raw fish salad) are three prominent examples.

The huge variety of cuisines marks Singapore as a truly international city. Everything is available, from the familiar Thai cuisine, Japanese cuisine, Korean cuisine, Italian cuisine, Mexican cuisine, French cuisine and Middle Eastern cuisine to the more unusual African cuisine or Russian cuisine. Some cuisines have their own geographical epicentres, like the Golden Mile Food Center for Thai cuisine, or the Arab Street area for Middle Eastern cuisine.

In the Colonial District and the Quays, expensive restaurants hold sway and here you'll find the greatest concentration of international food. Eastern Singapore is well known for its seafood and its Peranakan cuisine.

Everywhere, from the city to the heartlands, you will find countless hawker centers, food courts and coffee shops, where the majority of ordinary Singaporeans spend an extra amount of their time.
Whether you hunt down the finest hawker food or prefer flipping your credit card in fancy restaurants, if you do not leave Singapore puffing your cheeks and rubbing a full belly, you've missed out!

It's hard to know whether this multitude inspired Singapore's food obsession, or whether the obsession inspired the multitude. Either way, Singaporeans are obsessed with eating. They think nothing of driving right across the island to sample a renovated Sambal Stingray, and whenever a new food fad hits town, they will happily queue for an hour to get their hands on it. Food is a major topic of discussion and debate; everyone has an opinion on what's the best this and where to get the best that. Maybe it's a substitute for politics (just kidding!) – but then if you had this much fantastic food on your doorstep, you'd probably be serious about it too.

For Singaporeans, what's on the plate is far more important than the quality of the china (or plastic, for that matter). The smartest-dressed business is as comfortable sitting down on a cheap plastic chair at a plastic table wading into a S $ 3 plastic plate of "char kway teow" as he is eating S $ 50 crabs in an air-conditioned restaurant. Combine this unpretentiousness and you have the best eating opportunities in Southeast Asia, if not the whole of Asia.

It's not all superlatives, though. If your taste buds have been surgically removed, you'll have no trouble locating one of the many fastfood chain outlets dotted around the island.


Be the first to comment - What do you think?  Posted by admin - June 14, 2018 at 11:55 am

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Cooking Asian Style Noodles. London. Street Food of Borough Market


1 comment - What do you think?  Posted by admin - May 1, 2018 at 8:19 am

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