THAI CUISINE

Giriadă Maria
Renata
EAI31
THAI CUISINE
 Thai cuisine refers to
typical foods, beverages,
and cooking styles common
to the country of Thailand in
Southeast Asia
THAILAND
 Formerly known as “Siam”
 Bangkok is the capital city.

 Official language is Thai.

 Official religion is Buddhism.

 “Land of the Free” = Thailand is the only

country in Southeast Asia never colonized by
any European power.
 “thai” – means “free people”
CHARACTERISTICS OF THE CUISINE
Well-known for being hot and
spicy
There is a balance of five
fundamental flavors in each
dish or the overall meal - hot
(spicy), sour, sweet, salty, and
bitter (optional).
REGIONS OF THAILAND
INFLUENCES IN COOKING
 Burma – use of lime juice in
Northern Thailand
 Malaysia – use of coconut milk
with turmeric in Southern
Thailand
 China – use of wok, deep-frying
and stir-frying techniques,
noodles, oyster sauce and
soybean products
TRADITIONAL FOOD HABITS
THAI SAUCES
 Nam pla – fish sauce; provides unique
character to Thai food
 Pla ra – an opaque sauce from fermented fish

 Si-io dam – dark soy sauce

 Si-io khao – light soy sauce

 Taochiao – fermented whole soy beans

 Namman hoi – oyster sauce

GENERIC TERMS
 Khao – rice
 Kaeng – curry

 Gung/kung – shrimp

 Phat – stir fried dish

 Tom yam – sour soup

 Yam – sour salad

 Khai – chicken

 Mu – pork

 Pu – crab meat

 Phanaeng – beef

 Nam – sauce/dip

 Khanom – sweet dish made of sticky rice

PHAT THAI
LAP MU (PORK SALAD)
TOM YAM GUNG
Tom khat kai
SANGKHAYA (EGG CUSTARD IN
PUMPKIN)