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Thai Essential Herbs and Spices

Key Thai Cooking Ingredients : Herbs and Spices are an essential part of Thai cooking. Used in combination, they help achieve a balance of the four essential Thai tastes: salty, sour, spicy, and sweet.

Nearly every Thai recipe begins with a paste. While it is possible to buy ready-made Thai pastes (such as red, yellow, and green curry), these packaged spice mixes will not give you the same flavor and aroma—not to mention nutrients—as a paste made from scratch.

In the Thai kitchen, pastes were traditionally made using whole spices and herbs (some fresh, others dried) pounded together with a pestle & mortar. While many Thai chefs still prefer to use this method, a food processor is a convenient and adequate substitute.

Most Thai pastes start with shallots (or onions), garlic, and green or red chillies. Added to this may be a variety of other spices and herbs, including dried or fresh coriander, Thai chilli powder, galangal, green peppercorns, lemongrass, and turmeric. Kaffir lime leaves are also a common ingredient, lending a uniquely Thai flavor to pastes or simmering dishes.

Lemongrass is used in various ways in Thai cooking. For some dishes, it is chopped and pounded, other times it is simply cut into long pieces and “bruised” (bent and kneaded or even lightly cut in several places) to release the scent and flavor for soups and curries.

thai herb : fresh lemongrass
thai herb : fresh galangal

Galangal is a relative of ginger, as is fresh turmeric. These roots (actually rhizomes) add valuable nutrients and depth of flavor to many Thai dishes.

Finally, no Thai kitchen would be complete without a good supply of fresh basil. Thais make use of several types of basil in their cooking, included sweet basil, and Thai holy basil.

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Is Thai Food good for you?

The Health Benefits of Thai Cuisine : Several Thai dishes, such as Tom Yum Soup, are currently under scientific study for their incredible health benefits. Of course, it’s already known that many of the fresh herbs and spices used in Thai cooking – such as turmeric, galangal, coriander, lemongrass, and fresh chillies – have immune-boosting and disease-fighting power. Find out more about these and other ingredients that contribute to making Thai food one of the healthiest cuisines in the world! Each of the following Thai ingredients has numerous health benefits and immune-boosting power. To maximize these benefits, I recommend cooking your Thai food from scratch, which means you are using only the freshest ingredients.

TURMERIC : Curcumin, the active ingredient in turmeric, is known as an anti-inflammatory agent, helping to relieve allergy symptoms as well as arthritis (or any condition caused by excess inflammation). It is also a powerful anti-oxidant, that can protect the body from damage by toxins and free radicals.

Curcumin also protects platelets in the blood, improving circulation and protecting the heart. As such, turmeric has been known to: be a valuable digestive aid helps those with arthritis improve cardiovasular (heart) conditions protect the body from bacterial infections (such as wounds) fight skin and breast cancers in animal studies. To add more turmeric to your diet, try to eat curry (the kind that includes turmeric, like yellow curries) at least once a week. Try, for example my Easy Thai Yellow Curry Chicken Recipe, which is easy to make and tastes delicious! Or, if you are vegetarian, try my: Thai Yellow Vegetarian Curry Recipe.

GALANGAL : Though foreign to most of us in the West, this relative of ginger has many of the same health benefits, most notably its ability to aid with digestion. Galangal is now grown in most Southeast-Asian countries, but was first harvested for use in cooking and medicine in China and Java. By the Middle Ages, galangal was already in common use throughout Europe. Referred to as “the spice of life” by St. Hildegard of Bingen (1098-1179), galangal was, in fact, one of her favorite remedies. This famous herbalist used galangal to treat everything from deafness and heart disease to indigestion. Today, galangal is used extensively in Traditional Chinese and Ayurvedic medicine, and is often thought to be even more beneficial than ginger in some ways.

Galangal has been found to:

1. alleviate abdominal discomfort and pain

2. assist in digestion

3. remedy vomiting, seasickness and motion sickness

4. improve blood circulation in hands and feet

5. treat diarrhea

6. fight inflammation, thereby treating arthritis

7. treat ulcers and inflammation of the stomach

8. even cure the hiccups!

thai food ingredients
thai herbs : fresh galangal

To Purchase Galangal: You will need to go to an Asian/Chinese grocery store. Although you may be able to find fresh galangal in the produce section, it is most often sold frozen, so look for it in the freezer section. Galangal is also sold in dried form as a powder, usually called Laos Powder. But note that, as with most herbs and spices, buying the dried form means you may not receive all of the health benefits of using fresh. Also, the taste is very different.

Note: If you can’t find fresh galangal, fresh ginger makes a good substitute, and also provides many of the same health benefits.

LEMONGRASS : This fragrant lemony herb is used extensively in Thai cooking. It has also been used since ancient times in Chinese medicine for the following conditions:

1. flus and colds, which may be why Tom Yum Soup is so good at relieving cold & flu symptoms fevers

2. headaches

3. abdominal pain and other stomach conditions

4. arthritis

5. fungal conditions

CORIANDER : In Thai cooking, coriander is used in two ways: in its seed form, and as a fresh herb. In the West, coriander is also known as “cilantro” or “Chinese parsley”. While fresh coriander has nutritional value, coriander seed has been used since ancient times by healers in Greece, Rome, the UK, China, and India for the following complaints:

1. gastrointestinal trouble (including gas and bloating)

2. digestive problems

3. bacterial and fungal infections

4. loss of appetite

thai herb : chili
thai herb : lemongrass

CHILIES (fresh or dried) : Recent human studies show that eating chillies helps you sleep better, keeps your heart healthy, and help maintain consistent insulin and glucose levels

COCONUT MILK : In recent years, coconut milk has somehow been given a bad reputation when, in fact, it is extremely healthy. Yes, coconut milk and oil contain fat – but this is good, not bad fat. Contrary to what you might believe, coconut milk:

1. lowers bad cholesterol (LDL), while promoting good cholesterol

2. boosts immunity

3. modulates metabolic functions

4. provides valuable fatty acids which most people in the West are lacking

5. fights aging
Source : http://thaifood.about.com (Author : Darlene Schmidt)

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Thai Cooking Tips

Start with Fresh Ingredients : In order to achieve the greatest taste sensation from your Thai cooking, be sure to start with fresh ingredients. Dried and packaged lemongrass, for instance, is hardly worth comparing to the fresh version (fresh lemongrass is available in all Asian shops and markets). When shopping at Asian stores, note that ingredients such as galangal, pandan, or kaffir lime leaves may be available only in the freezer section. Frozen herbs and spices are nearly as potent as fresh, and you’ll have the convenience of having them on hand in your freezer at home for future use. See Shopping for Thai Ingredients for more helpful shopping tips.

Have the Right Equipment : Thai cooking requires a minimum of cooking tools and utensils. The wok is the primary cooking tool (a deep frying pan is a good substitute), used with wooden spoons or “shovels” (spatulas) to stir-fry ingredients. A pestle & mortar made from stone or pottery is also commonly used for pounding and grinding spices and herbs. A food processor is the modern equivalent; however, I still find my pestle & mortar does a better job of grinding whole spices such as coriander (If you do not own this particular equipment, a coffee grinder also does an excellent job). I like to use my pestle & mortar to pound slices of lemongrass before putting them in the processor—this breaks down the hard fibers of the lemongrass, which are almost thread-like, making it easier to eat and even more fragrant. A rice cooker is an invaluable appliance to have when cooking up a Thai meal, making rice preparation quick and easy. However, a simple stainless steel pot with a lid will work just as well.
Find a Balance of Salty, Sour, Spicy, and Sweet : In Thai cooking, taste-testing is a complete necessity. Following a Thai recipe is a good start, but because tastes vary from person to person, you will need to find your own balance of seasonings with each dish you make. Here are some tips to help you achieve that balance:

To tone down a dish that is too spicy, add coconut milk or yoghurt. A little sugar may also diminish some of the fire.

To tone down a dish that is too salty, add lime juice, lemon juice, or tamarind water (made from a little tamarind paste mixed with water).

When you find a dish not salty enough, add fish sauce instead of salt—or soy sauce if you are vegetarian. This way you will get more flavor as well as the saltiness you’re seeking.

To sweeten Thai dishes, you can use plain white sugar, although brown sugar is closer to the rock sugar most Asian chefs use. Since I prefer not to use sugar in my cooking, I substitute with xylitol—a sweet, sugar-like ingredient that does not raise blood glucose levels (available at health food stores). This is also an excellent substitute for diabetics.

If you find your dish not sour enough, a little lime juice or tamarind water will suffice nicely (for tamarind water, see above).

Not spicy enough? That’s easy! Add more fresh (or dried) chillies, cayenne pepper, chilli powder, or a teaspoon of Thai chilli sauce (available in Asian stores).
Stir Frying Tips : The most important cooking tip I have learned in terms of Thai cuisine is this: make sure adequate time is taken to prepare all ingredients before heating up your wok or frying pan. In Thai cooking, preparation is everything. You’ll find that once all the necessary ingredients are sliced, ground, and ready to go, the actual cooking time required is minimal. Most Thai stir-fries (including many noodle dishes) are cooked at high heats and for only a few minutes, which is what makes them particularly fresh, delicious, and nutritious. When stir frying, start with a well-oiled wok. Spread a good frying oil (like sunflower or canola) around your wok, including up the sides. Add ingredients when the wok is hot so that not too much oil will be absorbed by the food. When the wok gets too dry, I add a little water, broth, or cooking wine instead of more oil. This is a healthier option and works just as well. Add 1 to 2 tbsp. at a time as needed.
Stir-frying Rice : To achieve restaurant-quality stir-fried rice, it’s important to start with left-over boiled or steamed rice – preferably at least 2 days old. It should be fairly dry and hard to the touch. To achieve this type of rice in a shorter time, place a pot of cooked rice in the refrigerator with the lid off. When you’re ready to fry the rice, first pour a tablespoon or two of oil into the rice and work it through with your fingers, gently separating the grains. This will make the rice nice and fluffy once it’s fried – plus this way it won’t clump or stick together.

Stir-frying Vegetables : Stir fried vegetables are done when the colors are enhanced (bright green for broccoli). Do not overcook, as this is one of the greatest health benefits of Southeast-Asian foods – the fact that vegetables retain most of their essential nutrients.
Source : http://thaifood.about.com (Author : Darlene Schmidt)

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Top 10 Thai Food by Foreigners

The Office of the National Culture Commission announced the top ten Thai dishes best liked by foreigners. In cooperation with the Ministry of Foreigner Affairs, the Office had conducted a survey of Thai restaurants all over the world to find out ten favourite Thai dishes of foreigners. In the survey 1,000 Thai restaurant around the world were asked to fill in a questionnaire. However, only 500 restaurants which have Thai chefs and offer the authentic Thai food were qualified for being taken into consideration.

The results were the top ten Thai dishes which are listed below in order of their percentages of popularity:

spicy soup with prawns and lemongrass
1. Spicy Soup with Prawn and Lemon Grass

[tom yum koong] 99%

green curry chicken
2. Green Curry with Chicken

[kang kaew wan kai] 85%

thai stir-fried noodle with prawns
3. Stir-Fried Rice Noodle with Shrimp

[pad thai koong] 70%

fried meat with basil leaves
4. Fried Meat with basil leaves

[pad ka-prao] 52%

red curry with roasted duck
5. Red Curry with Roasted Duck

[kang phed ped yang] 50%

coconut milk soup with chicken
6. Coconut Milk Soup with Chicken

[tom kha kai] 47%

thai grilled beef salad
7. Thai Grilled Beef Salad

[yum neur yang] 45%

chicken satay
8. Pork or Chicken Satay

[moo or kai satay] 43%

stir fried chicken with cashew nuts
9. Stir-Fried Chicken with Cashew Nuts

[kai pad med ma-manug] 42%

panaeng curry
10. Panaeng Curry

[kang panaeng] 39%

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The Charm of Thai Food

Thai food always has various kinds of vegetables as main ingredients. These can be found in Kaeng Liang, Kaeng Som, Kaeng Noppakaaw, Kaeng Kae, Kaeng Nor Mai. and Kaeng Hua Pli (kaeng means curry). Of the “yam” (salad) type, are Yam Hua Pli and Yam Kalaampli. There are many foods that are good eaten with vegetables. Isaan’s vermicelli, as well as that of the South, Kaeng Tai Pla and Kaeng Lyan are very delicious having vegetables as their parts. The Som Tam of any region either Issan’s Som Tam Malakor or the North’s Tam Som O or Tam Mamuang are to be with Chaom’s tops, Chapluu leaves, Kratin’s tops and Tong Laang’s tops.

For Plaa (a Thai salad with raw or partially cooked meat), Lon (a kind of shrimps or crab sauce) and Lap (a kind of minced beef, or chicken or pork salad), including Namprig (Chilly sauce), raw or boiled vegetables are needed to eat with. The Thai food of the Centra part needs vegetables to be side by side; examples are Khanomchin Namya and Namprig Chaonaa. Bai horapa (Sweet Basil ) and Pagkaad Hom (Romain lettuce) are served with Po Pia Tod (Spring rolls). Various kinds of Miang (minced meat wrapped up by leaves): Miang Khanaa, Miang Mamuang, Miang Kaam are served with fresh vegetables.

Besides producing fibre, the green leaves of Khannaa, Pakbung, Tamloeng and lettuce help reduce the body’s lack of Vitamin B2 when taken with meat. Vegetables’ green leaves consist of Vitamin A which is very useful to the body, taken with the fat in cooking oil. Deep green and yellow vegetables produce Betacarotine, an anti-cancerous substance which turns to be Vitamin A needed by human body. Yam (Thai salad) has a small quantity of meat but its main ingredients are vegetables. All yams have fat ingredients; examples are Yam Yod Krathin, Yam Bai Bua Bok, Yam Hua Pli, Yam Tawai, Yam Mamuang, Yam Yuan, Yam Yai, and Yam Woon Saen.

thai food : thai grilled beef salad
thai recipe : hot and sour soup with prawn (tom yum koong)

As the Thai food’s ingredients are small quantity of fat and meat (with about 20% of fat), the Thai people, then, are fortunate in their fat taking less than the western people, and less risky of having breast cancer. The Values of Thai Food:

1. Food Values: Thai food has values obtained from ingredients which are vegetables, spices and herbs.

2. Herb and Spice Values: As Thai food has its main ingredients consisting of herbs and spices , then, it has a great value.

3. Folk Wisdom and Art and Culture Values: In general, each of the Thai food has its own natural flavor and features, for example, Kaeng Khi Lhek, which consists of the leaves of Khi lhek with their bitter flavor but by the old genertion’s folk wisdom in mixing these bitter leaves with spices, coconut milk and meat, Kaeng Khi Lhek becomes a delicious cuisine.

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The Thai Kitchen

Thai Cooking Tools and Utensils The Thai kitchen takes a minimalist approach to tools and utensils. In fact, for those whose cooking repertoire already includes Chinese and other Asian cuisines, there may be little to add to your kitchen in terms of equipment. Note that some of the tools may be substituted with more modern appliances, depending on individual preference (see below). A Must-have in Thai Cooking: the Wok

Like most Asian cuisines, the wok is central to Thai cooking. Woks are used for everything from stir-fries to curries, and even noodle dishes. Woks are also used for deep-frying and steaming. This Asian version of the frying pan has steep sides and either a rounded or flat bottom. Woks with rounded bottoms are best for gas stoves, allowing the flames to travel up the sides and thereby distributing the heat.
A steel ring accompanies this type of wok, allowing the pan to “sit” over the flames. If your stove is electric, a flat-bottom wok is preferable. Types of Wok

In today’s marketplace, there are many types of woks to choose from, and they come at varying prices. Expect to pay more than $30 and up to $200, depending on the type of material used and whether or not the wok is “seasoned” (see below). The preferable size for a wok is 14 inches. Look for woks with sturdy handles and a lid. Some woks also comes with small steaming racks (but this is not a necessity in Thai cooking).

Cast iron and carbon steel woks are highly recommended; however, try to purchase one that is seasoned. This means the wok has been put through a process of warming, cooling down, and oiling to prevent it from gathering rust and other toxic substances. It is possible to season a wok yourself, but to do so successfully requires patience and reliable instructions. It is much more convenient (and possibly safer) to trust this process to the manufacturer.
Avoid purchasing an aluminium wok, as this metal tends to heat up too quickly and stay hot too long (also, aluminium may be an unhealthy choice). If buying a stainless steel wok, look for a thick base at the bottom of the wok, as thin steel will encourage sticking (note that you may have to spend quite a lot to get a good-quality stainless steel wok). If you prefer a wok with a non-stick coating, be sure only to use soft spatulas when cooking, and never clean it with anything abrasive. The danger of non-stick coatings is that it can flake off and be ingested; also, most non-stick coatings are environmentally toxic. In general, non-stick coatings are over-rated and unnecessary. Instead, purchase cookware made out of traditional materials (such as iron or steel) and be willing to pay a little more for excellent cooking results.
Source : http://thaifood.about.com (Author : Darlene Schmidt)

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Taste All The Unique And Exotic Flavors of Thai Cuisine in Phuket

Phuket is the largest island in Thailand, located in the Andaman Sea of southern Thailand. Phuket is a melting pot of Buddhists, Thai-Chinese, Muslims and even sea gypsies. The majority of the population in the rural areas is Muslim. Outside of the provincial town, the rural folk speak with a thick Southern dialect which is difficult for even other Thais to understand.
Phuket offers a variety of attractions to its visitors like Phuket Butterfly Garden and Insect world, Phuket Aquarium, CrocodileFarm, Phuket Fanta Sea, Chalong Temple, Waterfalls, AC’s Phuket fishing Park, Prom Thep Cape. Swimming, snorkelling, diving, yachting, jet-skiing and parasailing are the most popular activities on the island. Other activities include Freediving, windsurfing, kite surfing, wakeboarding and deep sea fishing.

The unique and exotic flavors of Thai cuisine from the Thai food restaurant is always a highlight of any visit to Phuket, with its very high standard of living, attracts some of the best restaurateurs to its sandy shores. You’ll find the best Thai food here and not always in the most expensive places. All Thai food starts with rice. It’s the basic ingredient and the main source of nutrition for Thai people. Most Thai dishes are best enjoyed when spooned over a hot plate of jasmine rice (Kaao) but there are other varieties of rice such as brown rice and sticky rice. Sometimes rice itself is the main dish. There are numerous variations on fried rice from chicken fried rice to fried rice with curry paste to American fried rice.

Food in Phuket is amazingly multi-ethnic, especially in Patong, as many foreigners have set up shop to provide to their fellow travelers. The entire usual Thai restaurant menu is of course still available, with a particular emphasis on seafood.

Pat Thai is stir fried noodles with egg, tofu and bean sprouts and flavored with peanut oil and lime juice. Big noodles are use to make two other favorite noodle dishes: Pat Sii-Yew and Pat Kii Mao. Pat Sii-Yew is fried noodles with soy sauce, egg, Chinese kale and meat, while Pat Kii Mao (‘Drunken Noodles’) is a spicy mixture of vegetables and peppers over fried noodles. Many of the most delicious Thai dishes are stir fries. Thailand is also known for its variety of flavorful curries, most of which use coconut milk as a base, resulting in dishes that are creamier and spicier than many Indian curries.

There are four regions of Thailand, each with its own distinct style of food. The North, which includes Chiang Mai, Chiang Rai and the Mae Hong Son area, is influenced by southern Chinese and Burmese foods. One of the northern signature dishes is Khao Soi.

Phuket has its own style of preparation and cooking. Some interesting local dishes include, Fried or Boiled Noodle Dishes usually with pork or chicken are available at many Thai restaurants in the town such as Mi Ton Pho, Mi Sapam, Mi Ao Ke, Mi Hun Pa Chang, and etc. In general Thai food consists of meat and/or vegetables and sauce served over rice.

Phuket lies in the southern region and is highly influenced by the Muslim population. This influence is most readily visible in dishes like Gaeng Massaman which is a mild curry whose strong turmeric flavour betrays its Indian origin. Another dish that has made its way to Phuket from the subcontinent is Roti, a pan fried Muslim bread that has become a popular street food snack all over Thailand. Phuket is remarkable and worth visiting many times to try other lunch and dinner menu items.

Read more: Taste All The Unique And Exotic Flavors of Thai Cuisine in Phuket http://www.sooperarticles.com/food-drinks-articles/catering-articles/taste-all-unique-exotic-flavors-thai-cuisine-phuket-1080806.html#ixzz3svdlPTNd
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Using Lemon Grass in Food Preparation

If you are planning to cook Thai food, you should discover lemongrass. If you’re planning to start out preparing this sort of food in your own personal kitchen, you need to discover ways to handle this crucial ingredient.

The initial thing you’ll have to do is to go to the Thai or Asian super market in your town to buy it. You typically find lemongrass inside the section along with other kinds of fresh produce. You can find typically several stalks in each group. You should keep away from lemongrass stalks that seem as if they are ready to unravel and are too loose. You need to also steer clear of stalks that are brownish and crusty.

When the lemongrass stalks have this sort of look and feel, it usually means they’re old and are starting to lose taste. Rather than the type of lemongrass stalks, you ought to be searching for those which are more firmly wrapped and appear lemony/green about the lower part. The opposite end from the stalk has to be more green-colored. Quite often, the grocer will keep their lemongrass in the freezer section instead of with all the fresh produce.

Lemongrass supports very good within the freezer. As a result of this fact, often it’s available with the freezer section in groups of 6 – 8 stalks. The fleshier section of the stalk that’s softer must be your emphasis once you could be utilizing lemongrass in your recipes. The exterior leaves which can be tougher have to be taken off. Whenever you do this, you’ll locate a pale stalk that is a little yellow-colored. The bulb shouldn’t supply in several recipes therefore you need to stop the reduced part few inches and throw it in the garbage. You’ll be able to slice the lemongrass additional easily once you cut the stalk and acquire rid of the outdoors layers.

You then should start slicing the stalks into small pieces and it is vital that you begin chopping from the lower part. You simply need to utilize the underside two thirds of the stalk, however you should stop when you get to the section of the stalk that isn’t yellowish. Normally, you’ll use the middle part of the stalk for many from the Thai dishes that you’ll make. But, you’ll discover a number soups and curries that may likely to end up enhanced from the the surface of the stalks. You should chop enough lemongrass in order to fulfill the needs with the recipe.

 

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Restaurant Lips Smacking Thai Food Specialist

Rice is the staple food grain in Thailand and it is accompanied with almost all dishes in Thai cuisine.

Thai cuisine, the name sounds so delectable is considered to have few of the world’s best dishes. Thai cuisine is known and appreciated worldwide for its mouth watering spices, diversity in taste and medicinal values. Mostly the food cook in thai cuisine is considered very healthy as it contains many valuable spices.

There is a great balance of all five flavors in thai cuisine including saltness, sweetness, sour, spicy and bitter. Then to add to these flavors generally fish sauce used in all thai cuisine. You can the food either as a unique dish or accompany the same with rice.

Chicken made with cashew nut curry: It is mainly a sweet and salty chicken made with cashew nut and is considered a treat to your taste buds. Commonly it is known as Kaipadmedmamuang Himmapan and is easily available in restaurant menu.Fried rolls with saute vegetables: These are spring rolls fried with vegetable fillings. Generally served as appetizers with sweet/sour sauce or a dip and known as Porpia Tord.Meat served with coconut creme:

Although it may sound it will be a sweet dish but it is very spicy meat prepared with coconut creme known as Panaeng. It is generally served with sticky rice which makes it favourite for a few and unlikable by some.Spicy salad of Papaya:

It is called Som Tam and is the best and the most popular dish of the island. As the name suggests it is a tangy and spicy salad fresh vegetables, unripened papaya, fresh cherry tomatoes and beans. It has a very unique flavor is generally served with grilled chicken and sticky rice.

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Famous Thai Food & Cuisines at Thai Restaurants In Phuket

Thai food is gaining popularity these days probably due to its delectable and sublime flavors and truly, there is no better way to get a taste of Thai cuisine than taking a vacation there, especially Phuket. From the smallest street cart to the high end chic restaurants, Thai food is generally amazing. You can try out various kinds of Thai cuisine, by eating either from the street vendors, a chic restaurant or at one of those restaurants found in five star hotels.

Thai food is a very important component of Thai culture. One of the most common words you will hear when you go to Thailand would probably be ‘Gin ru yang’ , which means ,”have you eaten”?

When you go out to dine in one of the many Thai restaurants in Phuket, you will find many Thai restaurants offering a wide range of delicious food made by expert chefs who like to experiment with different kinds of ingredients, while retaining the basic flavor of Thai food. Before you go out to dine in these kinds of restaurants, it is good to go online and check out their reputation and the quality of the food they serve. You can read reviews written by customers who have eaten there or look at the ratings. If you are a real foodie, when you order in the restaurant, you can ask the chef to prepare the dishes you have ordered as authentic as possible because some times, the chefs tend to tone down the chilies and spices if they see that you are a foreigner.

When you visit Phuket, make sure you don’t miss trying out various kinds of Thai food. Street food stalls and small Thai restaurants can be found on every corner – serving various kinds of meals and other delicacies- from noodles, soup and seafood to everything in between. The unique flavor of Thai food has become famous all around the world. One of the best ways to explore all the flavors is to try out various kinds of snacks, sweets and meals from the streets.

Lemon grass and red or green chilies are one of the most common ingredients used in the preparation of most Thai food. The combination of fiery chilies and lemon grass makes a great contrast and really brings out the flavor of the food. If you are on a budget, street food is the best option as you can get real local flavors at a very low cost but is able to fulfill your palate. That is why when you are in Thailand, make sure that you stop at a street vendor for a bite to eat.

You will also find Phuket Thai restaurants serving food from other nations like French or Italian cuisine. Some of them make surprisingly good food while some of them are average. If you fancy some other cuisine, you can just ask around which restaurants make the best food. If you have the cash to shell out and want to eat gourmet style Thai food, you can go to one of the restaurants found inside five star hotels. Your palate will be delighted with the freshness and quality of the food being served. You will also be amazed at the attention to detail been given to the dishes and you will probably remember this particular dining experience for a long time.

 

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