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Thai Cuisine
A Well-balanced Tradition
By Jill Eggleton Brett
The basic ingredients used to create a meal are Thai rice (Jasmine or sticky), fresh chilies, limes, garlic, fresh coriander and a bottle of fish sauce (water, anchovies and salt).
"Thai cooking demands a lot of preparation because of the variety of herbs and spices used to prepare meals – but it's worth it," says Chad Chan, chef at Thai Barbeque in Chino Hills, Calif. "And the secret to a delicious meal is the timing. One must keep the food moving in the wok and not allow the rice or noodles to become overdone."
Thais also use certain ingredients not necessarily to enhance the taste of a dish, but for health benefits. This principle fits with their idea of keeping the body in tune. Lemon grass is used abundantly in Thai dishes and adds a pleasant aroma. More important, it is good for the digestive system. Galingal, a type of ginger root, is also commonly added to Thai food because it extracts spices, which in turn helps those enjoying the food to avoid a stomachache.
Pad Thai and Chicken Satay are both signature dishes of Thailand. Pad Thai consists of Thai rice noodles, chicken, shrimp, coriander, fish sauce, peanuts and other various spices. Chicken Satay is mainly boneless chicken breast that is marinated, skewered, grilled and served with peanut sauce. But a somewhat overlooked portion of the Thai diet is their lush, naturally low-fat salads. They can be eaten in accordance with a balanced meal, or given a more Westernized approach by eating them solo as a light meal. The heat and humidity of Thailand's tropical terrain make cool salads a natural favorite. A fresh salad may include watercress, curly endive, scallops, orange sections, chiles, avocado, mint, lemon juice and fish sauce. It is important to keep the ingredients in tasteful harmony.
