Thai food combines the best of serveral Eastern cuisines: The oriental bite of Szechwan Chinese, the tropical flavour of Malaysian, the creamy coconut sauces of Southern Indian and the aromatic spices of Arabian food.
Thais then add an abundance of fresh ingredients, coriander plants, chillies and pepper. The reusult is like a cuisine minceur of the orient.with small portions of lean meat, poultry and seafood, and plentry of fresh vegetables ans salads.
Thai food is lightly cooked so it's crisp, colourful, sharply flavoured and nutritious. The distinctive taste comes from a handful of fundamental ingredients, all widely available at Asian foodstores and delicatessens:
- Fresh coriander, including the roots
- Fresh basil, mint and lemon grass
- Garlic, chillies, papper, onion and shallots
- Coconut mikl
- Shrimp paste and fish sauce
- Cutrus leaves, especially Kaffir lime leaves
- Occasionally, dried spices.
- Thai Cooking
- Ingredients
- Starters and Snacks
- Rice, Noodles And Thai Sauces
- Tom Yams And Other Thai Soups
- Pork, Beef and Other Thai Soups
- Fish and Other Seafeed Dishes
- Chicken and Other Poultry Dishes
- Salads and Vegetables
- Desserts and Thai Sweets
- Banquest an Menus
- Index
- Measuring Made Easy