deep fried minnow fish with shaved carrot and papaya (pla sew), a speciality of southern thailand,
Contributor:paul christoforou / Alamy Stock Photo
File size:50 MB (1.4 MB Compressed download)
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Dimensions:5128 x 3406 px | 43.4 x 28.8 cm | 17.1 x 11.4 inches | 300dpi
Date taken:26 June 2010
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter. Thai cuisine is 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 foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. Thai meals typically consist of a single dish if eating alone, or rice (khao in Thai) with many complementary dishes served concurrently and shared by all. It is customary to serve more dishes than there are guests at a table. Thai street food, a profusion of images comes to mind. It is difficult to separate the taste and character of street food from the context in which it is made and sold: the people, their imaginative personal touches, the on-the-spot cooking demonstrations, the elaborate displays and set-ups, the often festive environment, and the enveloping sounds, colors and aromas. Enterprising food vendors set up clusters of stalls, transforming major street corners, empty lots and alleys into lively food bazaars. Many are mobile, peddling from one area to another on tricycles and motorcycles with fixtures attached, or pushing mini-kitchens around on wooden carts. More modest are hawkers on foot, bearing filled baskets balanced on a wooden yoke upon one shoulder. Along the klong (canals) and waterways, sellers paddle their mini-shops from home to home.