The Thai in different regions

The Thai in different regions have evolved dishes peculiar to their own localities and environments. For instance, those who live on the coastal lines have developed their own way of cooking based on sea food, while those in the hinterland tend to prepare their food in a different way.

There is however a common featuare of Thai foods from different regions All of them tend to be hot and spicy food.

Thai Food from the North

The northern meal consists mainly of glutinous rice and various kinds of dips such as Nam Prik Noom, Nam Prik Ong and vafrious kinds of chilly soup or Gaeng. such as Gaeng Hung Le, Gaeng Hoh, Gaeng Kae and preserved kor proocessed meat such as Sasi Ua (Sausage ), Nam ( picked ground pork) , dried meat, pork resin, fried pork and vegetable.

Northern people go for bland tastewith a touch of salty taste almost to the exclusion of sweet and sour flavour. Meat favouared is pork, beef duck and winged animals which are plentiful and relatively inexpensive and are availble in the neighbouring market.

Sea food is rare due to long distances from the coastal ines.

Thai Dish From the North

Gang Kae

Optimum in calories, low in protein and fat, diversified in herbal ingredients, rich in calcium and iron contents, ample in vitamin A and C and high in plant fibre, are typical of food from the northern region. The herbs in Gang Kae are said to help restore body homeostasis, rejuvinate blood flow, bones and eyesight. Stang as it may seem, Krat vegetable in Gang Kae is said to to be remedial against haemorhoid.

Gang Kae represents the northern wisdom in combining herbal vegetables to give us a full range of flavours from cool, mildly and sharply spicy, to richness that only Gang Kae can provide. Ancient Thais in the northern region made the point of eating Gang Kae of the various flavours that go with seasons as part of their health conscious programme. There is plenty to be learned from the way that the Lanna people prepare their food not only to please the palate but also for good health.

Thai Food in the Central Plain

The Thai in the central plain have penchant for rich and smooth taste of food with a touch of sweetness. The cooking is usually combined with decorative art. Dips such as Nam Prik Long Rua and Nam Prik Kapi are surrounded by carved vegetable to create appeal for the eyes as well as to the palate.

Dishes favoured by the Thai in the central plain are like to be a mixture of dishes from all regions . With rice as a staple diet, an average evening meal may consist of 3 to 5 dishes i.e. Gaeng ( Gaeng Jeud, Gaeng Som, Gaeng Ped, Tom Yam or others) , fried dish

such as Panaaeng, Masman Haeng, Gai fried with chilly, Yam such as Yam Tua Plu, Yam Nue Yang . The standard dishes of the Thai in the central plain are likely to be vegetable, Nam Prik (dip), fried herring, omelette, fried meat or roasted pork on open fire.

Food from the Central Plain

Sadoa -Sweet Fish Sauce

The dish is fair in protein, high in calorie yet low in fat., and rich in calcium, vitamins A and C. The herbal contents particularly Sadoa flower provides an antidote against fever, enhance homeostasis and resistance against cancer.

Sadoa and Sweet Fish Sauce is dated back to Ayutthaya period, and its value as health food and fever reducing property has been known to the Thais from early times in Thai history.

Thai food of the Northeast

The northeastern people prefer steamed glutinous rice to boiled white rice. Spiced ground meat (Larb) , papaya salad ( Som Tam), roasted fish sor chicken, ferment fish dip are regular dishes taken with steamed glutinous rice.

The method of cooking tends to be roasting than frying and all dishes to be sure are extremely chilly hot.

Meats, besides beef , chicken and pork include frog, snake, ants, insects. Sea food is rare againdue to long distances from the coastal lines.

Food from the Northeast

Gang No Mai-Bai Ya Nang (Gang Nopakoa )

This dish offers food that is low in energy , low protein and minimum in fats -sufficient to provide flavour. The dish is ably sufficient in minerals such as calcium and phosphorus, but rich in vitamins A and C. Among the indigenous herbs and vegetables that make up the ingredients is Bai Ya Nang known for its antidote property against fever and hangover.

The northeastern people have long recognized that the tardy taste of bamboo shoots can be quenched by Bai Ya Nang and bring forth the mild , tender and dilicious taste of bamboo shoots.

Thai Food of the South

Dishes from the south are hotter and chillier than those from other regions. Well known dishes are Gaeng Luang,Gaeng Tai Pla. Accompanying dishes are Nam Budu. Boiled rice mixed with Nam Budu is known as Khoa Yam eaten with vegetable.

Sea food of the southern people comprise shells, prawns, squids and so on.

On the vegetable side, there are Sastaw, Med Riang, and Look Niang which are well known vegetable of the southern Thailand alone.

Food from the South

Khoa Yam

Khoa Yam is high in calorie, moderate in protein and low in fat. The dish is also well known for its high contents in iron, vitamin A and vitamin B.

The herbal contents in Khoa Yam are supposed to be blood cleansing, and energy boosting.

Khoa Yam together with “ Budu ” sauce is a typical meal for the southern people. The dish tells tale about the wisdom of the southern people in utilizing local herbal vegetable to prepare food for good health.