Food Connections - Thai Cuisine
Thai cuisine has had an amazing amount of influence from both the East and West.
Overall, the food in South Thailand has been heavily influenced by the foods of Malaysia and Indonesia and the major influence on Northern Thai cuisine comes from southern China and, to a lesser extent, India. But thats not all ....
Traditional Thai cooking methods were stewing, baking and grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying.
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.
The Thais got really good at taking these influences and putting a Thai twist to them. For example, they took Indian recipes and put coconut oil instead of ghee and coconut milk instead of milk. Lot of coconuts in Thailand :-)
Also, they took the powerful Indian spices out and put in subtler fresh herbs such as lemon grass.
One thing that strikes me about Thai food is that it has been influenced more by South Indian food than by North Indian food. Could be because of the Cholas who sailed to Thailand and conquered portions of it ...
In fact, historians say that the imperial Cholas have left their mark not only on the coronation rituals of the Royal house of Thailand but that the fear of their military power has been inscribed in the etymology of the word Tamin in the Thai language. (the word 'Tamin' in Thai denotes both violence and the Tamil ethnic group).
Golden threads and golden flowers, made of egg yolks and sugar syrup which are Thai national desserts, are in reality Portuguese.
The French influence is seen in the various stews that are part of Thai cuisine - Including the improbable "Beef tongue soup" !
Satay was introduced by Arab traders - This makes Satay the Thai Kabab !
Gaeng Mussaman (Muslim Curry) have come directly from the cuisine of Muslim immigrants.
Overall, the food in South Thailand has been heavily influenced by the foods of Malaysia and Indonesia and the major influence on Northern Thai cuisine comes from southern China and, to a lesser extent, India. But thats not all ....
Traditional Thai cooking methods were stewing, baking and grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying.
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.
The Thais got really good at taking these influences and putting a Thai twist to them. For example, they took Indian recipes and put coconut oil instead of ghee and coconut milk instead of milk. Lot of coconuts in Thailand :-)
Also, they took the powerful Indian spices out and put in subtler fresh herbs such as lemon grass.
One thing that strikes me about Thai food is that it has been influenced more by South Indian food than by North Indian food. Could be because of the Cholas who sailed to Thailand and conquered portions of it ...
In fact, historians say that the imperial Cholas have left their mark not only on the coronation rituals of the Royal house of Thailand but that the fear of their military power has been inscribed in the etymology of the word Tamin in the Thai language. (the word 'Tamin' in Thai denotes both violence and the Tamil ethnic group).
Golden threads and golden flowers, made of egg yolks and sugar syrup which are Thai national desserts, are in reality Portuguese.
The French influence is seen in the various stews that are part of Thai cuisine - Including the improbable "Beef tongue soup" !
Satay was introduced by Arab traders - This makes Satay the Thai Kabab !
Gaeng Mussaman (Muslim Curry) have come directly from the cuisine of Muslim immigrants.
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