Thai cooking as now enjoyed all over the world is a blend of Asian
and European influences adopted through centuries of trade and diplomatic
exchanges. Thais have traditionally lived close to the land and the
waters, and original Thai cooking reflected that. Main ingredients were
rice, fish, vegetable and herbs. Very little meat was used, and traditionally
beef or buffalo meat was eschewed since the animals were the mainstays
of farm life.
Thais grilled, baked and stewed their food, until the Chinese introduced
the techniques of cooking with hot oil. European merchants, diplomats
and missionaries also contributed a lot to the cuisine, starting right
after their arrivals in the 16th Century. And we all have the Portuguese
to thank for introducing chilies to Thai kitchens. Curries and spices,
on the other hand, were brought here by the Indians. Over the years
Thai cooks have added their own ingenuity, substituting hard-to-find
ingredients with what’s available locally and adapting the recipes
to suit Thai palates.
A Royal Treat
Thai cooking has four regional variations plus the highly refined “Royal”
cuisine. Sometimes translated into English as Palace Cuisine, this is
a heritage from the days of absolute monarchy, when only the best was
served at the Royal table. Every dish must be pleasing to both the eye
and the palate. Not only must the ingredients be carefully selected
and the cooking techniques perfected, the presentation must also be
creative. Today Royal cuisine can be sampled at some restaurants whose
chefs are descended from, or were trained by, former palace chefs. Look
for the key word “Royal” or “Palace”
in their names.
Some cooking schools offer classes on this refined art, but if you
don’t have the time or the inclination, you can opt for just a
vegetable and fruit carving class. Most schools and restaurants offering
cooking classes can arrange such a course, which can take anywhere from
an afternoon to a whole week. After a few basic sessions and some practice
at home, you should be able to wow your dinner guests with your new
skills.
A Thai Meal
A Thai meal is traditionally a communal affair, with two or more people
sharing several dishes, all served at the same time and eaten with steamed
rice. The dishes are:
Snacks and Hors d’oeuvres.These savory tidbits
can be eaten alone or as side dishes. Traditional favorites include
stuffed dumpling, satay, crisp-fried rice noodles topped with sweet-and-spicy
sauce, and spring rolls. Creative presentation is a big part of Thai
snack-making, and a professional cook worth his salt will strive to
make them as much as feast for the eye as for the palate.
Salads
Thai salads, called yam, are sour, sweet and salty. A simple dressing
works equally well for meat, seafood, vegetable and fruit salads. This
is made from fish sauce, lime juice and a dash of sugar. The heat comes
from fiery little bird chilies, but just how hot a salad should be depends
on the texture and flavor of the meat, vegetable or fruit used. Fresh
herbs such as marsh mint, lemongrass, kaffir lime leaves and cilantro
are usually used as garnish.
Chili Dips
Usually served with vegetables, meat or fish, chili dips are very versatile.
A dip can be a main dish or side dish, added to a pan of fried rice
to flavor it, or drizzled on chips to jazz them up. A cook can whip
up a bowl of dip from chilies, garlic, onion and shrimp paste or whatever
ingredient is available—dried or fermented fish, sour tamarind,
dried shrimp, etc.
Soups
Thai soups generally are very flavorful. Meat or vegetable is cooked
in broth or coconut cream with a “soup base,” usually a
blend of spices and herbs, which gives the soup its flavor. A soup is
served not at first course but together with other dishes. This way
you can wash down the fiery heat of the more spicy dishes with it.
Curries
The heart of all Thai curries is the curry pastes, which, unlike Indian
curry, are made from fresh herbs and spices. The paste is cooked in
coconut cream before meat or vegetable is added. Main ingredients in
most curries are chili, garlic, shallot, galangal, coriander root and
krachai (a small brownish orange, indigenous root. Canned curry pastes
are available at markets and grocery stores, but freshly-made pastes
make more delicious curries.
Single Dishes
Fried rice or noodle dishes make quick, satisfying meals. You can improvise
with different types of meat, vegetables and spices. When cooking the
rice, use a little less water so it won’t become soggy when you
fry it. Separate the noodles before adding it to the oil. Add the meat
and sauce, then the rice or noodles, and stir frequently over high heat.
Desserts
Ideal for washing down the spices, Thai desserts are sweet but not intensely
so. Banana or flour dumplings in sweetened coconut cream and season
fruit in sugar syrup topped with crushed ice are some of the easy-to-make
favorites. Thais also eat a lot of candied fruit-banana and breadfruit
being two of the most popular--alone or topped with coconut cream.
Setting Up a Thai Kitchen
You need a few utensils to start. A wooden chopping block, a set of
knives, a set of mortar and pestle (an electric blender will also do),
a Chinese-style frying pan or wok, a soup pot and a brass pan for desserts
should be enough for daily cooking and an occasional dinner party. Spoon
and fork are the only cutlery you need. Thai cooks always have at hands
dried chilies, garlic, shallot, shrimp paste, and a good bottle of fish
sauce.
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