Page 28 - TICA Membership Directory 2016-2017

THAI FOOD CULTURE

For a popular meat dish there is ‘Kao Mun Kai’ which Regional fare
is steamed rice and chicken. This is usually served
with a variety of vegetables and dipping sauces, plus Thailand as a country boasts an enormous diversity of
the inevitable peppers and chillies. dishes wherever you travel. Head to the mountainous
North with its cooler climate and there is a large
There is also the famous ‘Tom Yam’ which is a spicy range of roots, vegetables and herbs. Sour and bitter
dish with a combination of healthy and interesting flavours dominate here and this is very evident in the
ingredients including stock, lemongrass, kaffir lime soups including ‘Kaeng Ho’, a soup made with pickled
leaves, galalangal, lime juice, fish sauce and chilli bamboo shoots.
peppers.
Travel across the country to the North East into the
Another favourite is ‘Kai Jiaow’ which is a tasty Thai-style region known as Isaan. Influences from neighbouring
omelette but unlike the western version, fused with a Laos and Khmer are strong. Glutinous, or sticky rice is
range of herbs, adding more flavour. the choice ahead of the usual white variety.
If you want a dish for ‘afters’ then try ‘Khao Niaow Ma There is a strong savoury taste to much of the food
Muang which is regarded as a classic Thai dessert. because of roasting and grilling. ‘Som Tam’ spicy
It is a great combination of mango and sticky rice pudding. shredded green papaya salad is the best known dish
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MICE GUIDE TO THAILAND