Posts Tagged ‘Thai Cuisine’

What would Thai cuisine be without Thai noodles? One of our very favorite pan fried noodle dishes at Rachada Thai Cuisine is Gai Kua.

Gai Kua is not quite as familiar to many Americans as Pad Thai, and of course we serve a great Pad Thai at Rachada Thai Cuisine. But a little variety is the spice of life, and we’d like to suggest you give Gai Kua noodles a taste if you’d like to try something delicious and different next time you’re out for a Thai noodle fix.

Gai Kua noodles are made with flat, wide rice noodles perfectly stir fried with with egg, green onion, and bean sprouts, and usually includes chicken for the meat. If you’d like to substitute pork or tofu, just ask.

The different twist is the egg, subtly mixed in the stir fry for a unique flavor. By the way, Kai means “egg” in Thai.
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Eggplant Salad with Grilled Shrimp is a wonderfully delicious Thai salad and perfectly refreshing for the summer season.
The grilled Chinese eggplant are succulent and sweet and the grilled shrimp are fresh and delicious. We butterfly the shrimp before they go on the grill which gives the shrimp just a touch of crunch, the perfect preparation for this special salad.

The warm grilled shrimp and eggplant make the perfect combination with the cold, crisp salad which includes fresh lettuce, carrots and purple cabbage.

Served with a lime juice based salad dressing, the combination of Thai spices and herbs gives this dish a tasty and tangy kick that just bursts with flavor.

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Central Region of Thailand - Chao Phraya River

The central region of Thailand, considered the traditional heartland of the country, is the source of some of Thailand’s best known dishes.

The Chao Phraya river runs through the middle of the central plain as it winds it’s way down through Bangkok and out into the Gulf of Thailand. The earliest style of cooking in this area, dating back to the ancient capital of Sukhothai, was a simpler form based on the rice that grows so abundantly all through the region as well as the fresh fish and native spices including garlic, salt and black pepper. Read the rest of this entry »

Thai Food For Thought – The Philosophy of Thai Cooking

You may be surprised to know there is actually a philosophy behind Thai cooking, one of the world’s truly magnificent cuisines. Perhaps you are saying to yourself “I enjoy eating great Thai food, but I don’t think about what makes Thai food so wonderful”. Well, just in case you might be wondering, let’s take a moment and talk about some of the principals and traditions behind great Thai cooking. Then let’s go out and enjoy a great Thai meal.

The underlying foundation of Thai cuisine derives from the early Chinese cooking influence that date backs as early as the 10th century. This cooking tradition establishes a relationship between five fundamental tastes: bitter, sweet, sour, salty and spicy. Achieving a satisfying and exciting taste experience is accomplished by combining flavors from these five basic taste categories. Read the rest of this entry »

Until more recent times, Thailand’s rich culinary heritage has been one of the country’s best kept secrets. As you explore Thailand’s cooking diversity, you might be surprised to find out how many different cooking styles and tastes abound from the various regions of the country.

There are four primary regions in Thailand, and each of these regions has a unique style of Thai cuisine. Some of the regional style reveals some of the foreign influence assimilated over the centuries, but always retaining the distinctive flavor of Thai cuisine.

Thailand’s Central Region is regarded as the traditional heartland of the country. The fertile plain along the winding Chao Phraya River, has beent he setting for the evolution of many of the best-known dishes.

Sharing borders with Lao People’s Democratic Republic (Laos), and Myanmar, Northern Thailand was for many centuries an independent kingdom called Lanna Thai, “Land of a Million Rice Fields”. This area of Thailand is sealed off from the rest of the country by a range of high mountains until it came under the rule of Bangkok in the 19th century. Through the centuries, a culture markedly different from other areas of Thailand has flourished not only in languages and customs but also in cuisine.

The rolling plateau of the Northeast Region of Thailand stretches to the Mekong River and shares borders with Laos and Cambodia.  The Northeast is perhaps the least-known area of the country to the average visitor.  Yet I-San, as it is popularly called in Thailand, covers over a third of the country’s total area.  This area contains many sights of historical interest, and has a highly distinctive culture and cuisine of its own.

Southern Thailand is a long peninsula, stretching down to Malaysia and bordered by the Gulf of Thailand and the Andaman Sea.  The Southern region, famous for scenic beaches and resorts, is also known for the wonderful cuisine that embraces the abundant fresh seafood from the surrounding waters.  Experience many varieties of seafood dishes that include the marine fish, lobsters, crabs, squid, scallops, clams and mussels.