Southern Thailand Cuisine

8/8/2019 Southern Thailand Cuisine

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In the early days, there were no complicated

utensils and equipments used to cook Thai

food. Not to mention large cooking equipments

such as pots, pans woks because they didn'texist in those days. The only metallic utensil

used in cooking was knife. Therefore, cooking

techniques were limited at the initial stage of

Thai cuisine. However, the Thai ancestors were

so creative that even without complicated

utensils, they could make several delicious

dishes that still present until today.

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Thai cooking reflected thecharacteristics of a

waterborne lifestyle. Aquaticanimals, plants and herbs aremajor ingredients. Large chunks

of meat were eschewed.Subsequent influencesintroduced the use of sizeablechunks to Thai cooking.



Thai food is to appreciate for its lightness, its heat and its

passionate smell.

To appreciate Thai food you have to understand how we eat. Westerners eat their foods with such starch as bread and

potatoes. Thais eat their foods with rice. Many dishes are served

for all to share and everyone at the table take the food from these

dishes and eat them with rice. Each person at the table does not get

his or her own plate of fried fish or sweet and sour pork. They will

get a plate of rice andshare all the dishes served at the table. It makes the meal more enjoyable because you can sample

more dishes that you..want.



The southern cuisine is best known in its weight of

hot and spice. The locals believe that living in humid

climate along the broad coastline can make them

sick. Thus, the heat from food can protect them from

fevers.There is an extensive use ofturmeric

that characteristically makes the southern dishes

look yellowish. Surrounded by cove and ocean, the

southerners are lucky to be able to enjoy abundant

seafood throughout the year





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Basil

CHILIPEEPPER

CILANTRO

COCONUT MILK

CURRY PASTE

GALANGA

PEPPERCORNS

SEA SALT

SALLOTS

TAMARIND



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GARLIC

GRACHAI

KAFFIR

LEMON GRASS



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TITBITS : THESE CAN BE HORS D¶OEUVRES SIDE DISHES OR

SNAKS.THAY INCLUDE SPRING ROLLS ,SATAY.THAY

REPRESENT THE PLAYFUL AND CREATIVE NATUREOF THAIS

SALADS : A HARMONY OF TASTES AND HERBAL FLAVOURS

ARE ESSENTIAL.MAJOR TASTES ARE SOUR,SWEET,SALTY.

GENERAL FARE : A SWEET AND SOUR DISH,A FLUFFY

OMELETTE HELPS MAKE AMEAL MORE COMPLETE.

DIPS : A SIMPLE DIPS IS MADE FROM CHILLIES,GARLIC,DRIED

SHRIMPS,LIME JUICE,FISH SAUSE,SUGAR,SHRIMP PASTE.

SOUPS : TRADITIONAL THAI SOUP ARE UNIQUE BECAUSE

THEY EMBODY MORE FLAVOUR AND TEXTURES THAN CAN BE

FOUND IN OTHER TYPE OF FOOD



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Curries : simple curries consist of DRIED HERBS and FRESH

HERBS.whereas more complex curries include GARLIC,

GALANGA,CORINDER ROOTS,LEMON GRASS,KAFFIR LIME PEEL AND

PEPPERCORNS.

Single dishes : they include rice and noodles dishes such as

KHAO PHAT AND PHAT THAI.

Desert : no good meal is complete without thai desert

UNIFORMLY SWEET,are particularly welcome after strongly

spiced and herbed meal



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DEEP FRIEDHAM

STUFFED ORANGES

SPIC Y PRAWN PIZZA

CRISPY WONTON

CRISPY CRAB CLAW

SPIC Y MINCED PORKSALAD

DEEP FRIED SPRING ROLLS

SAVOURY FRESH OYSTER

POMELO SAVOURIES

DEEP FRIEDCHICKEN INPANDAM LEAVES

MARINATED GRILLEDCHICKEN W ITH STICKY RICE

MARINTED GRILLED BEEF W ITH ISAN-RICE

CRISPY PUMPKIN



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SPIC Y VERMICELLI SALAD

SPIC Y SALAD W ITH CURRY

PEANUT SAUSE

SPIC Y EGGPLANT SALAD

SPIC Y NORTHERN-STYLE

PORK SAUSAGE SALAD

SPIC Y W INGED SALAD

SPIC Y NORTHERN-STYLE

CHICKEN SALAD

SPIC Y CUCUMBER SALAD

W ITHSALTED CRAB

SPIC Y MARINATED PORK

SALAD

FRIED BANANAS

SPIC Y BAMBOO SHOOT

SALAD

SPIC Y FRESH MUSHROOM

SALAD



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STEAMED SPIC Y FISH IN

BANANAS LEAF

DEEP-FRIED FISH W ITH CHILLI

SAUSE

FRIED OYSTER W ITH EGGS

FRIED CLAM IN ROASTED

CHILLI PASTE

FRIED EGGS W ITH TAMARINDSAUSE

FRIED PRAWN W ITH GARLIC

FRIED PUMPKIN W ITH

CHICKEN

FRIED SUID W ITH CHINESE

CHI VES

FRIED YELLOW CURRY

CRAB

MUSHROOM STEAK

OX-TONGUE STEAW



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THAI ICED TEA

THAI ICED TEA W ITH MILK

TROPICAL FRUITS PUNCH

FRESH PINEAPPLE JUICE

GINGER JUICE

PINKY NILK

FRESH PINEAPPLE JUICE

GUAVA JUICE

HONEY-LEMON JUICE

ICED BLACKCOOFEE

ROSELLE JUICE

BALE FRUIT JUICE

SQUASHASSORTED

FRUITS



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CUCUMBER SAUCE

CURRY PASTE

NORTHEASTERN-STYLE SPIC Y SAUCE

PICKLEDCHILLIES IN VINEGAR

SPIC Y SEA FOOD SAUCE



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CHINESE SPAGEHETTI W ITH

COCONUT SAUCE

CRISPY RICE NOOODLES

W ITH GRAVY

FLAT RICE NOODLES W ITH

MINCED PORK

FRIED RICE NOOODLES W ITH

PRAWN

KORAT-STYLE FRIED RICE

NOODLES

MIXED SEAFOOD FRIED RICE

NORTHERN-STYLECHICKEN

NOODLESCURRY SOUP

PORKCONGEE

VEGETRIAN RICE NOODLES INRED SOUP

SPIC Y MACARONI W ITH CHILLI

BASIL AND

THAI ANCHOVY SPAGHETTI

STEAMED CHICKEN CURRY

RICE



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ASSORTED THAI FRUITS INSYRUP

COCONUT MILK W ITH ICECREAM

COCONUT PUDDING

LEMON GRASS JUICE

MELONCOCONUT MILK

PANDAM JELLY W ITH COCOCNUTCREAM

PUMPKINCUSTARD

PUPKIN IN COCONUT

RIPE MANGO IN STICKY RICE

YOUNG COCONUT JUICEJELLY

SWEET MINIATURECROWN

SWEET BOILED GINGKONUTS



Thailand is the original home of the Red Bull brand

energy drink A licensed and rebranded version of

Thailand's original Krathing Daeng ("Red Bull"),complete with the familiar logo of two bulls

charging at each other. The Thai version, however,

is syrupy sweet, uncarbonated and comes packaged

in medicinal-looking brown glass bottlesDaeng

and its many competitors (including Shark, .357 and

the inevitable Karabao Daeng, "Red Buffalo") are

ALSOavailable.



Thai whisky (lao) refers to a number of distilled rice liquors,

the best known being the infamous Mae Khong ("Mekong")brand and its competitor Saeng Som. The only resemblances

to whisky are the BROWN COLOURand high alcohol content,

and indeed many people liken the smell to NAIL POLISH

remover, but the somewhat rum-like taste is not quite as bad,

especially when diluted with cola or tonic water. This is also

by far the cheapest way to get blotto, as a pocket flask of

the stuff (available in any convenience store or

supermarket) costs only around 50 baht.



Date post:	10-Apr-2018
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Southern Thailand Cuisine

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