DFW_Dec2013_RecipesAndCuisine

Cuisine Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail, and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.

Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Myanmar/Burma to the northwest, Laos and the Chinese province of Yunnan to the north, Vietnam and Cambodia to the east, and Malaysia to the south. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques, and use of ingredients were of great influence on the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Many popular dishes eaten in Thailand were originally Chinese dishes, introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stirfrying, as well as noodles, oyster sauce, and soybean products. Dishes such as kaeng kari (yellow curry and kaeng matsaman (massaman curry) are Thai adaptations of dishes originating in the cuisine of India and the cuisine of Persia.