Thai Food

Thai food is internationally famous. Whether chilli-hot or comparatively bland, harmony is the guiding  principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use  of sizeable chunks to Thai cooking. 

With their Buddhist background, Thais shunned the use of large animals in big  chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for  them while serving in South America. 

Thais were very adapt at 'Siamese-ising' foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. 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 dinners to enjoy complementary combinations of different tastes. 

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal. 

Breakfasts
For breakfast, it is surprising to see "Ka-Nom-Jean-Nam-Gaeng" everywhere in Phuket. It is a dish of flour noodle topped with your one of many spicy curries. Each restaurant offers a variety of fresh and boiled vegetables for free as a side dish and you can eat as much as you like. If hot food in the morning isn't your kind of thing then choose "Mee-Suo" which comes from traditional Chinese-Fujian cuisine, basically a tiny noodle soup with egg or without. The other popular breakfast would be "Tim-Sum", Chinese steamed meatballs which are served in small bamboo baskets. Also try a Muslim style of breakfast, which is called "Ro-Tee", similar to the western pancake. You can choose to have it with eggs, with banana or with spicy curry.

Lunches
Talking about Phuket traditional lunches don't miss "Lo-Ba", a deep fried pig's inner organs. Order them with special spicy sauces. As a side dish try a deep fried Tofu. "Mee-Hun-Ba-Chang" which means small white noodles with a pork bone stock, served with a golden fried radish on top is another favourite lunch dish. Fresh spring rolls or "Poh-Pia-Sod" is recommended as well, consisting of white thin pancake rolls with roasted pork, cooked sprouts, cucumber, green salad and homemade spicy sauces; it is definitely healthy food.

Dinners
Be adventerous, try "Moo-Hong", steamed pork with a sweetened thick herbal sauce. "Gaeng-Tai-Ply", a fish kidney soup whith cumin powder, making it a beautiful yellow colored soup. Different noodle dishes can be seen in every area of Phuket. "Mee-Pad-Hok-Kian" is a very popular ancient dish and "Ow-Taw", a dish of fried oysters served with egg and flour with a bit of spicy curry paste.

Desserts
End your meal with fresh seasonal Thai fruits. Watermelon, banana, coconut, papaya and pineapple will be served at good restaurants. Durian, mango, custard-apple and mangosteen are served sometimes depending on the season. Some Thai sweets like banana in sweetened coconut milk, sticky rice in coconut cream with ripe mango or with Thai custard, sweet shredded egg yolk, Thai jelly with coconut cream is a must, only then you know what the word sweet really means.

Seafood
Besides all mentioned above, do not forget that Phuket is famous for its very fresh seafood. You are able to find seafood restaurants in every area on the island. From the most simple restaurants to big seafood restaurants located along the coast it is your choice. It might be helpful to ask a local for the some insider tips in your area.

Vegetarian
Vegetarian food is becoming more popular at the moment. 99% of Phuketians are having vegetable food during The Phuket Vegetarian Festival (2 weeks in October), and 20% of them are vegetarians throughout the year. You will be able to find some vegetarian restaurants along the road. Also in normal restaurants, it is common to ask for the special vegetarian menu.

   All Season Tours © 2008

 Contact Us | Advertising | Terms Of Use |