Thai food, continuously accumulated
Thai food has been an integral part of Thailand’s culinary heritage, continuously evolving and preserving its unique flavors and traditions. It represents the essence of Thai culture and holds great significance to the nation. One of the most renowned Thai dishes is the mackerel chili paste, which is typically served with various condiments. Traditional Thai cuisine can be broadly categorized into four types: boiled, salad, pounded, and curry. Influences from Chinese cooking can be seen in methods like frying, stir-frying, and steaming. Notably, in CNN Travel’s “50 Most Delicious Foods in the World” poll, conducted in 2017 with the participation of 35,000 individuals globally, Thai food secured numerous top rankings. You can learn more about it from choenchim.
Thai cuisine offers a wide range of delectable dishes. Some popular choices include Tom Yum Kung (No. 4), Pad Thai (No. 5), Somtam (No. 6), Massaman Curry (No. 10), and Green Curry (No. 19). Thai fried rice (ranked 24th) and Namtok Moo (ranked 36th) are also worth trying.
Thai people have rice as their staple food, with sticky rice and regular rice being the two main types. Sticky rice is preferred in the northeast and northern regions, while regular rice is more commonly consumed in the central and southern regions. Thailand, a country with abundant water resources, has a rich culinary heritage. Traditional Thai dishes are known for their unique flavors, often incorporating ingredients like fish to add depth to the dishes.
Grilled fish, dipped in chili paste, and served with fresh vegetables found in the swamps and forest edges comprise a significant portion of the cuisine. The excess fish can be processed and stored for an extended period, including drying, salting, and fermenting. Additionally, Thai food incorporates spicy flavors derived from chili peppers. The introduction of Portuguese priests during the reign of King Narai played a role in introducing chili peppers as a seasoning. Stir-frying, a cooking technique that requires high heat, became prevalent due to the influence of Chinese immigrants during the Rattanakosin period. The profession of animal husbandry also led to an abundance of meat available for consumption.
Thai people have long utilized various spices such as ginger and galangal to mitigate fishy odors in meat used for cooking. These spices can also be applied to meats like cattle and buffalo, offering a new recipe for Thai cuisine.
Thai food, the origin of Thai food
Thai food originates from the founding of the Thai nation and has continuously evolved since the Sukhothai period. Professor Kobkaew Najphinit from Suan Dusit Rajabhat University conducted a study on the history of Thai food, which reveals fascinating insights from various eras.
During the prehistoric era, evidence was discovered in Ban Khok Phanom Di, Phanat Nikhom District, Chonburi Province. Inside the abdomen of a woman’s corpse, approximately 3,000 years old, rice husks, bones, fish scales, and fish bones were found. Additionally, a curled-up snakehead fish was discovered in a clay pot in Phone Songkhram Subdistrict, Non Sung District, Nakhon Ratchasima Province, dating back at least 3,000 years.
These findings provide compelling evidence that Thai culinary traditions have a rich and ancient history, reflecting the enduring nature of Thai culture.
In the Sukhothai period, Thai people consumed rice and fish as staple foods, as evidenced by stone inscriptions and literature, notably the Traiphum Phra Ruang of Phaya Lithai. Nowadays, Thai cuisine predominantly revolves around rice, often accompanied by fish and occasionally other meats. Additionally, fruits are commonly enjoyed for dessert. The stone inscription mentions the presence of vegetables such as melons and gourds, while sweet foods incorporate local ingredients like boiled rice and honey. In some cases, fruits are preferred over sweet treats. The term “curry” originated from Tribhum Phra Ruang and gave rise to the phrase “khao mo kaeng mo.”
