- Update: June 2007
Thaivic.Food
One of the biggest contributions to winning people over in Thailand is made by the cuisine. Now famous the world over, it's hard not to find something to appeal to your palate, no matter what your taste. The cuisine is known for its high nutritional value and its harmonious blend of flavours. It is visually inviting and appeals to the senses, notably its inviting aroma and exceptionally ornate presentation. The use of aromatic herbs and spices adds to the good health properties of Thai dishes and creates a sense of well-being. Born of a centuries old tradition and an indigenous art, passed on from generation to generation, Thai Cuisine reflects the Thai traditional way of life and culture. The use of fresh herbs, fragrant spices, fruits and other natural flavouring gives Thai cuisine, its distinctive taste however the cuisine does vary from region to region.
Thaifood.Dish of the Month
Son in law egg
This fascinating name comes from a story about a prospective bridegroom who very much wanted to impress his future mother-in-law and devised a recipe from the only other dish knew how to make - boiled eggs. The hard-boiled eggs are deep fried and then drenched with a sweet piquant tamarind sauce
Ingredients
6 Hard-boiled eggs, shelled
6 pieces Red chilies, sliced
6 cloves Garlic, finely sliced
6 stalks Shallots, finely sliced
6 tbsp Tamarind juice
5 tbsp Fish sauce
75 g Palm sugar
- Oil for frying
- Lettuce to serve
- Sprigs of coriander to garnish
Method :
Prepare the sauce by combining the tamarind juice, fish sauce and the palm sugar in a small saucepan, then bring it to a boil and simmer for approx. 5 minutes.
Adjust the sauce - it should be sweet, salty and slightly sour - and transfer to a bowl and set aside.
Heat oil in a wok (approx. 3 tablespoon) and fry the shallots, garlic and chilies until golden brown, transfer to a bowl and set aside.
Deep-fry the eggs for approx. 5 minutes or until golden brown, removed and drain on kitchen paper. Quarter the eggs and arrange on a bed of lettuce. Drizzle with the sauce and scatter over the shallots and garnish with the sprigs of coriander.
Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices.
Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementary combinations of different tastes. A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal.
