|
|
|
|
THAI FOOD
|
|
The major portion of Thai cuisine is highly spices and chili hot, thanks to the additional of a variety of chilies, large and small, some more potent than others. The burning sensation of Thai chilies has caused much fanning of mouths by stunned foreigners on their first sampling but increases experience often brings enthusiastic approval, as attested by the popularity of Thai restaurants today throughout the world. Food varies from region to region, with modifications of standard dishes and also local specialties. In Chiang-Mail, for example, the food is generally milder than that of the central region. Northeastern food tends to be very spicy, with the explosive salads and special broiled, minced meat dishes mined with miniature, high-voltage green chilies. Glutinous rice is more popular in this region than streamed rice and exotic dishes like fried ants and grasshoppers and frog curry are not uncommon. Southern cuisine makes delicious use of the creature which team in the nearby seas. Lobsters, crabs, scallops, fish and squid are common ingredients and unusual delicacies like jellyfish salad can also be found in the southernmost provinces, where there is a large Muslim community, sweet, mild, and spicy curries abound. To please the eye, Thai cooks pursue the ancient art of fruit and vegetable carving to transform tables into visual feasts.
|
