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Thai Cuisines

Being away for almost a month for blogging, I couldn’t wait to share the theme of this week, Thai food. I bet that many people have already tasted Thai food before, but I would like to let you know that Pat Thai (Stir-fried noodles) and Tom Yum (Hot and Spicy Soup) aren’t the only food in my country. Thai cuisine is unique and delicious, as usually know for being spicy. We considered our food as an art

Thai dish contains at least a dozen ingredients; sauces (fish, soy, chili and oyster), many kinds of fresh herbs (lime, lemongrass, garlic, basil, onion, ginger, cayenne, galangal, black pepper and etc.) and relatively small portions of bite-sized of meat. Cooking real Thai food is time consuming and had been previously considered labor intensive.
Since the word “Thai” (which mean free), Thai cuisines are never rigid in their approaches. Thai foods combine the best of several Eastern (Southern Chinese, Indian and Muslim) and Western (especially Portuguese) cuisines: the tropical flavor of South Sea region, the creamy coconut sauces of Indian, the aromatic spices of Arabian food and oriental mouthful of Szechuan Chinese. The taste of thai foods uniquely balanced spicy, salty, sweet and sour taste in each dish and overall meal.
The way we share our food is differed from the Western people tends to do. We do not scoop portions onto their plates and we do share a common dish, taking only enough for a bite or two at a time. We have a very high context of culture, this is the way that ones avoid to being seemed too greedy and everyone has an ample share of each dish.
A full composition of a typical Thai meal would be rice, curry, soup, fried dish, salad and dipping sauce (fish sauce with chili or chili paste) with fresh vegetables, steamed dish, desserts and important a large variety of fruits.
I also would like to provide you an easy classic but delicious one Thai dish, Chicken Basil (Pad Gra Pow).
Ingredients: (for 2 serving)
2 tablespoons of Vegetable oil
4-7 Thai Chili pepper (minced)
1 tablespoon of sugar
½ lb of ground chicken (You can substitute with pork, turkey, beef or even salmon)
1 package of holy basil
1 tablespoon of minced garlic
1 tablespoon of fish sauce
2 tablespoons of soy sauce
How to cook
1) Fry the garlic and chili pepper in oil over high heat, when garlic starts to turn brown, drop the ground chicken in.
2) Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes.
3) Add sugar and sauces, then add holy basil
4) Quickly turn it over a few times to mix the leaves with the meat and then remove from the fire. Serve hot with rice.

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