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There are no less than 200-300 Thai dishes. Each has its own attributes in flavor and feature.

It is simple to cook in the pre-historic period. Human beings began their eating with raw trees: flowers, leaves, bulbs and roots. After having tasted the vagetables' bland taste, they added some sour ones to make tastier, or blended variety of veggies. Later on, they knew how to make basic cooking, for instance, burning veggies or putting rice into roasted bamboo (which was called "kaawlaam" or a glutinous rice with coconut cream topping stuffed in a bamboo section and roasted). As the time gone by, they knew how to cook in numerous methods: frying, making soup or curry, steaming, making yam (salad) and preserving.

Food cooking is both science and art. Some foods need time, male power and delicacy in cooking, consisting of a creative decor. Cooperation in cooking helps develop unity and heat among relative.

The process of Thai cuisine explains Thai life: its custom-made, custom and culture in addition to verifies that Thai household is a big one in which its members cohabit with warm relationship. In cooking Thai food, member of the family have their share of helping, as a team effort. Either the grown ups or the young ones, males or women, can take part. In some old families, the elders understood how to handle the young off springs providing their hands in cooking. Little kids could help with light works, e.g., nipping off miniature egg plants, or sweet basils from the stem; whereas the bigger ones could peel onions, garlics, pluck off vegetables, capture coconut meat, and pound chillies and spices, for instance.

Accordingly, it is plainly seen that food cooking develops closeness among member of the family in chatting and talking to one another. Young kids knew how to assist, and to prepare as well as to be trained to have responsibility and discipline in working. The whole household, then, has a warm relationship and in turn produces deserving individuals for society in general.

Names:

Thai food constantly has its significant names which suggest its features or methods of cooking. Khanom Pui Fai is light, yellowish and soft white like cotton wool. Mi Krop (Crispy noodles) must be crispy. In the old days, the majority of Thai people usually had a sense of humour and they typically named foods, poetically, to stimulate the cravings. Among those foods are Jorka Lonson (Black bean in coconut milk), Naree Jaamseen (Banana in coconut milk) Ho Mujcha Chailai (Steamed curried fish), Paad Paakdong Fong Raga (Pickled veggie fried with egg).

The Flavor of Thai food:.

Regional Dishes:.

The North: The food of the North has its light taste, with a little spices, not extremely hot with chillies, not salted and without sugar, other than in Phak Jo, Kaeng Kae, Kaeng Oom Moo, Sai Uaa, and so on

. The North-East: The North-Eastern food has a strong taste with chillies, salt, spices and herbs. Examples are Lap Pradook, Som Tom, Oomsab chinese takeaway near me just eat Tomsab, etc

. The Centre: The Central food has a moderate flavor with herbs and sugar. Kaeng Khieo Wan, Kaeng Som, Tom Yam, Tom Khaa Kai, Phanaeng, Choochee, are examples.

The South: The South has a really strong taste of food with spicy herbs. Examples are fried or grilled tumeric-powdered fish, Kaeng Lyan, Tom Som, Pla Krabok and Kaeng Taipla.