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Category:Thai recipes: Difference between revisions
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Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Northern Thai cuisine shares dishes with Shan State in Burma, northern Laos and also with Yunnan Province in [[China]], whereas the cuisine of Isan (northeastern Thailand) is similar to that of southern Laos, and is also influenced by Khmer cuisine from Cambodia to its south, and by [[Vietnamese]] cuisine to its east. Southern Thailand, with many dishes that contain liberal amounts of [[coconut milk]] and [[fresh turmeric]], has that in common with Malaysian and Indonesian cuisine. 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, presentation, and use of ingredients were of great influence to 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. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Northern Thai cuisine shares dishes with Shan State in Burma, northern Laos and also with Yunnan Province in [[China]], whereas the cuisine of Isan (northeastern Thailand) is similar to that of southern Laos, and is also influenced by Khmer cuisine from Cambodia to its south, and by [[Vietnamese]] cuisine to its east. Southern Thailand, with many dishes that contain liberal amounts of [[coconut milk]] and [[fresh turmeric]], has that in common with Malaysian and Indonesian cuisine. 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, presentation, and use of ingredients were of great influence to the cuisine of the Central Thai plains. | ||
Many dishes that are now popular in [[Thailand]] were originally [[Chinese dishes]]. They were introduced to Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese. Such dishes include [[chok]] ([[rice porridge]]), salapao (steamed buns), | Many dishes that are now popular in [[Thailand]] were originally [[Chinese dishes]]. They were introduced to Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese. Such dishes include [[chok]] ([[rice porridge]]), salapao (steamed buns), kuaitiao 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 [[stir-frying dishes]], several types of [[noodles]], [[taochiao]] ([[fermented bean paste]]), [[soy sauces]], and [[tofu]]. The cuisines of [[India]] and Persia, brought first by traders, and later settlers from these regions, with their use of dried [[spices]], gave rise to Thai adaptations and dishes such as [[kaeng kari]] ([[yellow curry]]) and [[kaeng matsaman]] ([[massaman curry]]). | ||
Western influences, starting in 1511 CE when the first diplomatic mission from the [[Portuguese]] arrived at the court of Ayutthaya, have created dishes such as [[foi thong]], the Thai adaptation of the [[Portuguese]] fios de ovos, and [[sangkhaya]], where [[coconut milk]] replaces unavailable [[cow's milk]] in making a [[custard]]. These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, the Greek adviser of King Narai. The most notable influence from the West must be the introduction of the [[chili pepper]] from the Americas in the 16th or 17th century. It is now one of the most important ingredients in Thai cuisine, together with [[rice]]. The [[Portuguese]] and [[Spanish]] ships also brought, in an event that is called the Columbian Exchange, other new crops from the Americas such as [[tomatoes]], [[corn]], [[papaya]], [[pea eggplants]], [[pineapple]], [[pumpkins]], [[coriander]], [[cashews]], and [[peanuts]]. | Western influences, starting in 1511 CE when the first diplomatic mission from the [[Portuguese]] arrived at the court of Ayutthaya, have created dishes such as [[foi thong]], the Thai adaptation of the [[Portuguese]] fios de ovos, and [[sangkhaya]], where [[coconut milk]] replaces unavailable [[cow's milk]] in making a [[custard]]. These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, the Greek adviser of King Narai. The most notable influence from the West must be the introduction of the [[chili pepper]] from the Americas in the 16th or 17th century. It is now one of the most important ingredients in Thai cuisine, together with [[rice]]. The [[Portuguese]] and [[Spanish]] ships also brought, in an event that is called the Columbian Exchange, other new crops from the Americas such as [[tomatoes]], [[corn]], [[papaya]], [[pea eggplants]], [[pineapple]], [[pumpkins]], [[coriander]], [[cashews]], and [[peanuts]]. | ||