Thai Food

The main food in Thailand is

rice. Everyone has eaten it
since they were born. But we
can't really eat rice alone so
we have to have something to
go with it. There are many
dishes of food to go with rice.
Most of them are hot and
spicy and that is what Thai
food is famous for.

Thai people are used to eating

rice with their meal. Most Thai
people can't have sandwiches
for their meal. They call
sandwiches a snack. Also, most Thai people do not sit down to eat a proper meal
because they usually eat when they are hungry, especially kids and teenagers. If
you know some Thai person, you might hear them say "gin khao yung" every time
you meet them. It means "have you eaten yet?" or more precise "have you eaten
rice yet?". If you come to Thailand and stay with a Thai family then be careful you
don't put on too much weight! All of the visitors that have come to stay at our
country always go home weighing more!

THAI HERBS

CHILLI

"Phrik" in Thai
Chilli is an erect, branched, shrub-like herb with fruits used as
garnishing and flavouring in Thai dishes. There are many different
species. All contain capsaicin, a biolgically active ingredient
beneficial to the respiratory system, blood pressure and heart.
Other therapeutic uses include being a stomachic, carminative and
antiflatulence agent, and digestant.

CUMIN

"Yi - ra" in Thai

Cumin is a small shrubbery herb, the fruit of which contains 2 to 4%
volatile oil with a pungent odour, and which is used as a flavouring
and condimint. Cumin's therapeutic properties manifest as a
stomachic, bitter tonic, carminative, stimulant and astringent.
GARLIC

"Kra - thiam" in Thai

Garlic is an annual herbaceous plant with underground bulbs
comprising several cloves. Dried mature bulbs are used as a
flavouring and condiment in Thai cuisine. The bulbs contain 0.1 to
0.36%garlic oil and organic sulfur compounds. Therapeutic uses
are as antimicrobial, diaphoretic, diuretic, expectorant,
antiflatulence and cholesterol lowering agents.

GINGER

"Khing" in Thai
Ginger is an erect plant with thickened, fleshy and aromatic
rhizomes. Used in different forms as a food, flavouring and spice,
Ginger rhisomes contain 1 to 2% volatile oil. Ginger's therapeutic
uses are as a carminative, antinauseant and antiflatulence agent.

GREATER GALANGA (False Glangal , Galangal)

"Kha" in Thai
Greater Galanga is an erect annual plant with aromatic, ginger-like
rhizomes, and commonly used in Thai cooking as a flavouring. The
approximately 0.04 volatile oil content has therapeutic uses as
carminative, stomachic, antirheumatic and antimicrobial agents.

HOARY BASIL

"Maeng-lak" in Thai
Hoary Basil is an annual herbaceous plant with slightly hairy and
pale green leaves, eaten either raw or used as a flavouring, and
containing approximately 0.7% volatile oil. Therapeutic benefits
include the alleviation of cough symptoms, and as diaphoretic and
carminative agents.

KAFFIR LIME
(Leech Lime, Mauritus Papeda, Porcupine Orange)
"Ma-krut" in Thai
The leaves, peel and juice of the Kaffir Lime are used as a
flavouring in Thai cuisine. The leaves and peel contain volatile oil.
The major therapeutic benefit of the juice is as an appetiser.

"KRA-CHAI"IN THAI
(No Common English Name)

This erect annual plant with aromatic rhizomes and yellow-brown

roots, is used as a flavouring. The rhizomes contain approximately
0.8% volatile oil. The plant has stomachache relieving and
antimicrobial properties, and therapeutic benefits as an antitussive
and antiflatulence agent.
LEMON GRASS (Lapine)

"Ta-khrai" in Thai
This erect annual plant resembles a coarse grey-green grass. Fresh
leaves and grass are used as a flavouring. Lemongrass contains
0.2-0.4 volatile oil. Therapeutic properties are as a diuretic,
emmanagogue, antiflatulence, antiflu and antimicrobial agent.

LIME (Common Lime)

"Ma-nao" in Thai
Lime is used principally as a garnish for fish and meat dishes. The
fruit contains Hesperidin and Naringin, scientifically proven
antiinflammatory flavonoids. Lime juice is used as an appetiser, and
has antitussive, antiflu, stomachic and antiscorbutic properties.

MARSH MINT

"Sa-ra-nae" in Thai
The fresh leaves of this herbaceous plant are used as a flavouring
and eaten raw in Thai cuisine. Volatile oil contents give the plant
several therapeutic uses, including carminative, mild antiseptic,
local anaesthetic, diaphoretic and digestant properties.

PEPPER

"Phrik-Thai" in Thai
Pepper is a branching, perennial climbing plant from whose fruiting
spikes both white and black pepper are obtained. Used as a spice
and condiment, Pepper contains 2 to4% volatile oil. Therapeutic
uses are as carminative, antipyretic, diaphoretic and diuretic
agents.

SACRED BASIL(Holy Basil)

"Ka-phrao" in Thai
Sacred Basil is an annual herbaceous plant thai resembles Sweet
Basil but has narrower and oftentimes reddish-purple leaves. The
fresh leaves, which are used as a flavouring, contain approximately
0.5% volatile oil, which exhibus antimicrobial activity, specifically as
a carminative, diaphoretic, expectorant and stomachic.

SHALLOT

"Hom, Hom-lek, Hom-daeng" in Thai

Shallots, or small red onions, are annual herbaceous plants.
Underground bulbs comprise garlic-like cloves. Shallot bulbs contain
volatile oil, and are used as flavouring or seasoning agents.
Therapeutic properties include the alleviation of stomach discomfort,
and as antithelmintic, antidiarroheal, expectorant, antitussive,
diuretic and antiflu agents.
TURMERIC(Curcuma, Indian Saffron, Yellow Root)

"Kha-min" in Thai
Turmeric is a member of the ginger family, and provides yellow
colouring for Thai food. The rhizomes contain 3 to 4% volatile oil
with unique aromatic characteristics. Turmeric's therapeutic
properties manifest as a carminative, antiflatulence and stomachic.

Snacks and Starters

Thais love to eat and not just at meal times. Hence snacks and starters are often
eaten between meals, at teatime, or at drinking parties as well as at the start of a meal.The
variety of snacks in Thai cuisine reflects the abundance of raw ingredients and the imaginative
use of indigenous herbs and spices.

๐ Spicy Thai Fish Cakes and Cucumber Salad

(Thot Man Pla and Achat)
๐ Chicken Satay and Peanut Sauce.
(Satay Kai and Nam Jim Satay)
๐ Fried Spring Rolls
(Po Pia Thot)
๐ Spicy Salmon Salad, Thai Style
(Lap Salmon)
๐ Marinade for Grilled Skewered Pork (Mu Ping) /
Grilled Chicken Breast Thai Style (Kai Yang)

Soups and Salads

The lack of starch in Thai soups is a unique facet of Thai cuisine. By combining
Thai herbs such as galangal, kaffir lime and lemon grass with clear broth, Thai soups are
refreshing, while the herbs soothe the stomach. Salad dressings (nam yum) differ from
those in the West in that they are not oily and contain no fats of any kind. This makes them
light and delicious, however once tossed they should be eaten immediately.
๐ Thai Prawn Salad
(Phla Kung)
๐ Chicken Coconut Soup
(Tom Kha Kai)
๐ Hot and Sour Soup with Prawns
(Tom Yum Kung)
๐ Carrot or Papaya Salad
(Som Tam)

Main Courses
Thai foods are unique because of the combination of ingredients. Curries tend to
be quite light as the curry paste is made from fresh ingredients, while the richness is
derived primarily from coconut milk. The use of herbs and spices, plus the simplicity of the
cooking process, makes Thai food refreshing, while the imaginative mix of ingredients
enhances the taste.