Frank Georgalis – Writer

Thai Foods From Around Pattaya

thai sweet sour shrimp  thai cuisine baa mee hen

Thai Foods

That reduce the risk of cancer

By Frank Georgalis

Several books have been written about Thai food can reduce the risk of cancer.

Thai cuisine blends five fundamental tastes: sweet, spicy, sour, bitter and salty. Some common ingredients used in Thai cuisine include garlic, chillies, lime juice, lemon grass, and fish sauce. The staple food in Thailand is rice, particularly jasmine variety rice(also known as Hom Mali rice) which is included in almost every meal.

Thailand is the world’s largest exporter of rice, and Thais domestically consume over 100 kg of milled rice per person per year

Like most Asian cultures, respect towards ancestors is an essential part of Thai spiritual practice. Thais have a strong sense of hospitality and generosity, but also a strong sense of social hierarchy. Seniority is an important concept in Thai culture. Elders have by tradition ruled in family decisions or ceremonies. Older siblings have duties to younger ones.

Several different ethnic groups, many of which are marginalized, populate Thailand. Some of these groups overlap into Burma, Laos, Cambodia and Malaysia have mediated change between their traditional local culture, national Thai and global cultural influences. Overseas Chinese also form a significant part of Thai society, particularly in and around Bangkok. Their successful integration into Thai society has allowed for this group to hold positions of economic and political power. It is safe to say that these varieties of cultures had a tremendous impact on the Thai cuisine

five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter. Pastes and sauces are very common dishes in eating Thai food.

The ingredient found in almost all Thai dishes and every region of the country is nam pla, a very aromatic and strong tasting fish sauce. Fish sauce is a staple ingredient in Thai cuisine and imparts a unique character to Thai food. Fish sauce is prepared with fermented fish that is made into a fragrant condiment and provides a salty flavor. There are many varieties of fish sauce and many variations in the way it is prepared. Some fish may be fermented with shrimp and/or spices.
Pla ra is also a sauce made from fermented fish. It is more pungent than nam pla, and, in contrast to nam pla which is a clear liquid, it is opaque and often contains pieces of fish. To use it in Som tam (spicy papaya salad) is a matter of choice

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• Any of the  above food recipes can be obtained by simply requesting it on the comment section at the end of the article