Thai food

     Thai food is influenced by Chinese cuisine; for example, the form of stir-frying (Phad). Thai uses its own spices, herbs, vegetables, sauces and cooking techniques to incorporate its own taste, which is different and unique. Indian cuisine has also influenced Thai food in the form of curry(Gang). Not all Thai food is spicy.

    Thai cuisine uses a variety of sauces, such as fish, soy, chili, and oyster.  Other ingredients include lime and lemon juices, tamarind juice, coconut milk, garlic, lemon grass, galangal, basil, cilantro, cayenne, and black peppers, bean sprouts, etc. Thai cooking is labor and time consuming.

    Thai desserts are made basically from flour, sugar, coconut cream or milk and to a lesser extent eggs. Fruits and vegetables are used extensively in addition to the basic ingredients.

    When eating, Thais do not combine various foods on their plates, but rather, they sample one dish at a time, always eaten with a mound of Thai fragrant rice on the side. Bowls are used mainly for soup. Thai cutlery generally consists of a fork and large spoon. The spoon is held in the right hand and used in place of a knife.