Thai Sticky Rice

Thai food is widely known for being hot and spicy since almost all Thai food is cooked with basic ingredients such as garlic, chilies, lime juice, lemon grass and fresh coriander leaves and fish sauce fermented (nam pla) or shrimp paste (Kapi) to make salt.

Since rice is the staple food in Thailand, it is usually eaten at every meal with soups, curries, fried vegetables and phrik Nam. phrik Nam is a hot sauce prepared in different ways and differs from region to region: PAL pon phrik Nam is a ground dried fish and chilli sauce, nam pla phrik AAR is a fermented fish and chilli sauce, Nam is phrik kapi a shrimp paste and chili sauce, Oong phrik Nam is a minced pork, tomato and chili sauce. In general, the basic ingredients of Nam phrik shrimp paste, garlic, chilli, fish sauce and fermented juice of lemon.

Other spices in Thai food joint includes galangal (Khaa), black pepper, peanut, tamarind juice, ginger and coconut cream. Consequently, it takes hours to prepare a Thai meal propoer traditionally because it involves both peeling and chopping and crushing if it needs time to prepare in advance.

In fact, Thai food varies from region to region, for example, glutinous or sticky rice is more popular in the North and Northeast than steamed rice. In addition, in some rural areas, certain insects are also eaten e, g, crickets, silkworm larvae, the larvae of red ants. At the same time, Thai desserts are often made from sticky ric or coconut milk, flour, eggs and sugar coconut with a variety of fruit is available all year.

Meanwhile, the basic characteristic taste of Thai food in different regions of the country can be described in different ways: in the central region, the food is hot, salty, sweet and sour. The rice is served with various types of phrik Nam and tom yam kung soup, for example (shrimp soup with lemongrass). Dishes generally contain many condiments and spices. In the North, food is mild or hot, salty and acidic, but never soft. Stikcy rice is served with boiled vegetables, Oong phrik Nam and soups or curry. The North is also well known for its sausage called "Naem" which consists of fermented minced pork. It has a sour flavor and is sold wrapped in cellophane and banana leaf.

Food in the Northeast is hot, salty and bitter. Their favorite food is papaya salad (som tom), sour chopped meat salad (koi), sour chopped meat salad (NG). People use a lot of condiments but no many spices. Their meals generally consists of sticky rice and Viet phrik pla raa accompanied by a lot of vegetables, including those found in the wild.

On the other hand, food in the South is known for being very warm, salty and sour-tasting. Curries are popular and Loy made with spices and condiments. Khao yam (a mixture of rice) raw vegetables and fermented fish sauce or boo doo is also a common dish. Generally, people in the south eat little meat and other varieties Nam phrik are not so popular, the most common is nam phrik Kapi.

Although most Thai food is described as spicy and hot peppers, she now enjoys worldwide popularity especially eotic Tom Yam Kung, a spicy shrimp soup unique, renowned for its simplicity, creativity, artistry and taste delicious. Above all, the tastes of Thai cuisine can be modified according to individual wishes, for example, by reducing the amount of chilies in some dishes to reduce the heat "or increasing amounts of lime juice to enhance the bitterness. Visitors who have tried the exotic Thai cuisine never forget to order them whenever their favorite dishes are available.

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