AUTHENTIC THAILAND CUISINE
Autentična tajlandska kuhinja
Tajlandska kuhinja (tajlandski: Thai cuisine, RTGS: ahan thai, izgovara se [ʔāː.hǎːn tʰāj]) je nacionalna kuhinja Tajlanda.
Tajlandska kuhinja stavlja naglasak na lagano pripremljena jela s jakim aromatičnim komponentama i pikantnom notom. Australski kuhar David Thompson, stručnjak za tajlandsku hranu, primjećuje da je, za razliku od mnogih drugih kuhinja, tajlandska kuhinja "o žongliranju različitih elemenata kako bi se stvorio skladan završetak. Poput složenog glazbenog akorda, mora imati glatku površinu, ali ne Nije važno što se događa ispod. Jednostavnost ovdje uopće nije izreka."
Tradicionalna tajlandska kuhinja slobodno spada u četiri kategorije: tom (kuhana jela), yam (začinjene salate), tam (mljevena hrana) i kaeng (kari). Prženje u dubokom ulju, miješanje i kuhanje na pari metode su uvedene iz kineske kuhinje. Tradicionalna tajlandska kuhinja sadrži kombinaciju četiri tradicije (tradicije): tradiciju sastojaka, tradiciju podrijetla, tradiciju okusa i tradiciju recepata.
Thai cuisine (Thai: อาหารไทย, RTGS: ahan thai, pronounced [ʔāː.hǎːn tʰāj]) is the national cuisine of Thailand.
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai food, observes that, unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all."
Traditional Thai cuisine loosely falls into four categories: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and kaeng (curries). Deep-frying, stir-frying, and steaming are methods introduced from Chinese cuisine.
Traditional Thai cuisine features a combination of four traditions (ประเพณี): ingredient tradition, origin tradition, taste tradition and recipe tradition.