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Literally
meaning "Land of the Free", Thailand can boast its
distinction in being the only one country in Southeast Asia that has
remained independent and never been colonized throughout its history.
Thailand's 800-year-history can be divided into five major periods,
each of which has founded typical characteristics of Thai culture
today. Nanchao Period (A.D.650-1250) Sukhothai Period (A.D.1238-1378)
Ayutthaya Period (1350-1767) Thonburi Period (1767-1772) and
Rattanakosin Period (1782-present).
The 'Tai' people
migrated from valley settlements in the mountainous region of
Southwest China (now Yunnan province) between the sixth and
thirteenth centuries, into what is now known as Thailand, Laos, the
Shan States of upper Burma, and northwest Vietnam. Influenced by
Chinese cooking techniques, Thai cuisine flourished with the rich
biodiversity of the Thai peninsula. As a result, Thai dishes today
have some similarities to Szechwan Chinese dishes.
Thailand's cuisine
is regarded by many people as one of the best in the world. If
variety is the spice of life, you can literally have a different meal
every day of the year. Thai people are very passionate about their
food, and love nothing more than sitting down to a huge meal with
family or friends. Usually, several dishes will be ordered at one
time for people to share.
Almost all Thai
food is cooked with fresh ingredients, including vegetables, poultry,
pork, fish and some beef. Lime juice, lemon grass and fresh coriander
give the food its characteristic tang, while liberal helpings of
fresh chillies are used to add some fire to many dishes. Other common
seasonings include black pepper, ginger,, galangal, tamarind, and
coconut milk which is often added to curries.
Thai food would be
more accurately described as four regional cuisines corresponding to
the four main regions of the country: Northern, Northeastern (or
Isan), Central, and Southern, each cuisine sharing similar foods or
derived from those of neighboring countries. Southern curries, for
example, tend to contain coconut milk and fresh turmeric, while
northeastern dishes often include lime juice. The cuisine of
Northeastern (or Isan) Thailand is heavily influenced by Laos.
Although beer is
widely available, most Thais choose to drink whiskey, sharing a
bottle between the group and adding water and ice.
Some of the more
popular dishes are listed below.
Gaengmus-sa-man
Rich spicy curry
with beef or chicken.
Gaeng
kari
Mild yellow curry
with chicken.
Gaeng
khiaw waan
Sweet green curry
with coconut milk and shrimp, chicken, or beef.
Tom
yam kung
Spicy soup with
lime juice, lemon grass, mushroom and shrimp.
Tom
khaa gai
Soup with galangal
root, chicken feet and coconut milk.
Gaeng
jeud
Chilly free soup
with vegetables and minced pork.
Khao
phat
Fried rice with
shrimp, beef, pork or chicken.
Khao
man gai
Sliced boiled
chicken over marinated rice.
Khao
na phet
Roast duck over rice.
Kuay-tiaw
nam
Soup with rice
noodles, meat and vegetables.
Laat
naa
Rice noodles, meat
and vegetables in a thick gravy.
Phad
siyu
Fried rice noodles
with meat and vegetables
Sang
kha-yaa maphraow
Coconut custard.
Kluay
khaek
Fried banana.
Mamuang
khao niaw
Ripe mango with
sticky rice in coconut cream.
Thai is one of the
biggest boom areas in the restaurant and pub dining sectors in
Britain today.
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