Spain, Japan, China, France and Italy’s cuisines are different from Thai’s cuisine as the countries are split into 2 different continents (Asia and Europe).
Thai’s cuisine main flavor usually comes from a blend of different ingredients (herbs, spices and sauces). In achieving this, cooks always aim to strike a balance between sweet, sour, salty, bitter and spicy in the course of meals they serve. Thai meals are usually served family-style.
Not only that, new flavors have often been experimented in Thai cuisine. Limes and chilies are often used by people in many countries around the world (such as Australia and Mexico) but the method used in Thai cuisine is different. Few of the major ingredients that make up Thai cuisine are:
- Vegetables (such as Chinese cabbage and water spinach)
- Fruits (such as limes, chilies and green mango)
- Herbs (such as lemongrass, garlic chives and Thai basil)
- Spices (such as turmeric, cumin and cardamom)
- Noodles and rice (such as fresh Hokkien and rice stick noodles)
- Sauces (such as fish sauce and oyster sauce)
- Meats (such as fish and pork)
Different regions in all countries have its own regional cuisines and their own way of preparing it. It is known that the staple food of the Thai people are rice and fish. However, China (included in the list of countries stated above) and Thailand’s cuisines have some similar characteristics.
The Chinese first introduced cooking methods like stir-frying and frying in Thailand way back in the 1600s. The stir-frying cooking method can be seen in well-known dishes in Thai Cuisines such as Pad Thai and Pad Kra Prao now.
Other similar characteristics between the Chinese and Thai cuisine are some of the key ingredients used. Oyster sauce is often used in both cuisines.