Importance of vegetables in Thai food

Vegetables have always taken an important part in Thai food. Vegetables are common in various dishes such as Kaeng Noppakaaw, Kaeng Nor Mai, Kaeng Liang, Kaeng Kae, Kaeng Hua Pli, Kaeng Som, etc. It can be said that there are many Thai dishes that taste good if they are taken with vegetables. Raw and boiled vegetables are taken with many delicacies such as plaa. This is a Thai salad prepared with partially cooked meat. Plaa gets extra flavor if added with fresh vegetables. Same happens with the dishes named Lon i.e. crab sauce and Lap. Lap is a type of chicken, beef and pork salad. Namprig is another one which tastes awesome if added with some vegetables.

The green leaves of khannaa, Tamloeng, Pakbung and lettuce help in gaining Vitamin B2. This should be taken with some meat. The green leaves contain vit. A. This is helpful when combines with cooking oil. Yellow and deep green vegetables give rise to Betacarotine. This is actually an anti cancerous content which turns to be Vit A. Yam is a Thai salad prepared with meat and vegetables. Though meat is present still vegetables is the main ingredient in this Thai recipe. Thai people are fortunate enough to have less fat. Thai foods have more food values as it contain lots of fresh vegetables, herbs and spices. Thai foods usually have its own feature and taste.

Thai foods are internationally famed. Flavor is an important part of Thai cooking. Each of the Thai dishes has more than on flavor. In Kaeng Khieo Wan egg plants are present and these plants help in reducing the greasiness and also hot flavor. The garnishing of Thai food is really interesting. The nutritional and medicinal values of Thai foods are tremendous. Thai food can easily blend with any other food e,g, Panaeng Kai is also used in sandwich. We can conclude as Thai food cooking is really interesting and you just can do wonder with fresh colorful vegetables.

Spicy and hot Thai food in Pattaya

Thai food is usually very tasty and healthy. No one can forget the connection between spices and Thai food. But it is also true that there are many spices and herbs that combine together to give the actual delicacy of Thai food. The blending between herbs and spices make Thai food attractive to the world people. The perfect combination of sour, spicy and salty has made Thai cuisine perfectly unique. Thai people add different ingredients to have different tastes. These can be called as the key ingredients to Thai food.

Chili can be added to have spicy food. Thais use this abundantly in preparing authentic food. Thai people developed a choice of chili after sixteen century. There is confusion whether the Spanish or Portuguese businessmen introduced it first to the Siam. Since then Thai people are using this spice enormously in cooking Thai food. They blend it with other herbs and make it something delicious. The tiniest chili i.e. green or red colored chilly is named as ‘prik kee noo’. These are very spicy and cannot be taken in a single time.

Fish sauces are usually taste salty. This is named as ‘Nam pla’. This ingredient is the second most important one in Thai food. We can get this sauce from shrimp or brewing fish which is mixed with salt and then fermented in a bottle. This sauce is something different that Chinese soya sauce. Sometimes the aroma of this fish sauce is irritating but when it is mixed with some other ingredients it tastes incredible.

You can get the sour taste if you add some lime to the dish. Manao i.e. lime is used widely in Thai dishes. It inhibits the salty taste and also subtle the strong smell of fish sauce. There is a sauce named ‘prik nampla’ where you can get the combination of three. In this sauce chili is added to the fish sauce with some pinch of garlic and lime. This sauce brings extra taste if added to gai yang i.e. grilled chicken and khai jeow i.e. fried egg. You can also have this sauce with plain rice. The taste is awesome. This prik nampla is common in every Thai food recipes.