Eating Thai Style
For the Thai people, eating is always a time for enjoyment. Food is separated into savory course
and a sweet course. A
traditional Thai meal includes variety dishes, which are served as soon as they
cooked. Streamed rice is generally served with clear soup, a fried dish, a salad
and a spicy sauce. Condiments usually include crushed dried chili, chopped fresh
chili, pickled garlic, cucumber, tomatoes and spring onion (scallion). Once the
main course has been finished, fresh fruit and a dessert are usually served.
Desserts in Thailand are normally based on fruit or coconut and rice or flour;
they are often very sweet with a delicate, scented flavor.
The most important ingredient in Thai cooking is rice. In fact when people are
called to the table, the phrase used-gkin kao-literally translates as “ a time
to eat rice”. All the other foods that make
up a meal-meats, fish and vegetables-are regarded as accompaniments and
are referred to as ghap kao or
“things eaten with rice”
Second only to rice in importance in the Thai diet, noodles are consumed in
large quantities and are cooked in a vast number of ways.
Aubergines or eggplant are treated and eaten as vegetables, they are, in fact,
fruit, and are related to (bell) peppers and tomatoes. Some are very tiny, not
much larger than a pea, while others are about the size of tennis balls. Color
range from white to pale green, orange, purple and black. Four varieties are
used in Thai cooking today.