Thai food is famous all over
the world. Whether chili-hot or comparatively bland, harmony and contrast are
the guiding principles behind each dish. Thai cuisine is essentially a marriage
of centuries-old Eastern and Western influences harmoniously combined into
something uniquely Thai. Characteristics of Thai food depend on who cooks it
and where it is cooked. Dishes can be refined and adjusted to suit all tastes.
Originally, Thai cooking
reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant
and herbs were major ingredients. With their Buddhist background, Thais shunned
the use of large pieces of meat. Big cuts of meat were shredded and blended
with herbs and spices. Traditional Thai cooking methods were stewing and
baking, or grilling but Chinese influences saw the introduction of frying,
stir-frying and deep-frying. Chilies and other ingredients were introduced to
Thai cooking by Portuguese missionaries who had acquired a taste for South
American culinary ingredients while working there during the late 1600s.
Culinary influences from the 17th century onwards included
Portuguese, Dutch, French and Japanese techniques. Thais were very adept at
adapting foreign cooking methods, and substituting ingredients. The ghee used
in Indian cooking was replaced with coconut oil, and coconut milk substituted
for other dairy products.
Overpowering pure spices
were toned down and enhanced by fresh herbs such as lemon grass and galangal. Eventually,
fewer and less spices were used in Thai curries, while the use of fresh herbs
increased. It is generally acknowledged that Thai curries burn intensely, but
briefly, whereas other curries, with strong spices, burn for longer periods.
Instead of serving dishes in courses, a Thai meal is served all at once,
permitting diners to enjoy complementary combinations of different tastes.
- Author
Phil Biggerton & John Ross ( RTC English )
Godivabooks@gmail.com
