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Thai Cuisine
A Well-balanced Tradition
By Jill Eggleton Brett
The food of Thailand is often lumped together with other Asian cuisines. However, Thai food is unique due to its country's philosophy on eating. The people of Thailand approach the whole idea of eating with the notion that good food is essential to the body's well-being. They believe that the body consists of five essential elements, each allied with a flavor: sweet, hot, salty, sour and bitter. Consequently, when the flavors of a meal are balanced, the body is considered in tune as well. This is why a traditional Thai meal is served all at once, rather than in courses.
In its earliest form, Thai cooking adopted the characteristics of a waterborne lifestyle. Aquatic animals, as well as, plants and herbs, were the mainstay during this period. Traditionally, Thai food was baked, stewed or grilled, while stir-frying was not used until later years as influenced by the Chinese. Influences of the European countries saw the increased use of beef, pork and fowl. The Europeans also introduced chilies after growing fond of them in South America. The flavors of India and Sri Lanka as well can be found in Thai cooking.
A Thai meal is typically high in nutrition and low in fat. A proper meal should include a soup, a curry, a steamed dish, a fried dish, rice and a salad – all selected to balance flavors, textures and colors. Tea and water are also served with the meal. Rice is the key player in Thai cuisine and is usually eaten at every meal. For Southern and Central Thailanders, rice refers to "jasmine rice" and the Northern folk consider their staple "sticky rice." While jasmine rice is eaten with a fork and spoon, sticky rice-lovers tend to form the rice into little balls with their fingers and use them to scoop up some sauce or meat. Thais top off the meal with fresh fruits, cakes and desserts make from coconut, palm sugar, eggs, mung bean flour and rice.
