Cookery – art, a part of human culture. About Thai cuisine a lot of things is known and even more written. I offer also the option. «Look, of course, barbarous, but true». What is known about Thai cuisine? About the Mongolian helmets, milk of chicken and corn burglar
It is a pity… Galya Konstantinova, personal archive

«Spaysi?» – efficiently asked once. "Certainly". And as it was still possible to answer, when arrived to South East Asia for the first time. It was long ago, but each of us well remembers, how with protruding eyes ran across Bangkok, without knowing, where itself to put. But the eye became, as at an eagle. Sight for a while sharply improved.

But "spice" to take the European strictly it is not recommended., Of course, it is possible to appease heat – strangely enough, hot water or tea, but in any way cold or ice. And anything terrible does not happen, most likely. Simply will not work flavoring receptors because is chicken in option of a large amount of spices – all the same that naked spices, it will be impossible to understand. Therefore ask, and the usual answer: "so-so" or "in any way".

But Thai cuisine without spices – too not kitchen. In principle, the southern kitchen without spices cannot be: it and disinfecting, it and energy, it and different tastes. Entertainingly that one of the main components of a certain type of spices – chili pepper – was delivered to Thailand by Portuguese.

  • What is known about Thai cuisine? About the Mongolian helmets, milk of chicken and corn burglar
    Galya Konstantinova, personal archive
  • What is known about Thai cuisine? About the Mongolian helmets, milk of chicken and corn burglar
    Galya Konstantinova, personal archive
  • What is known about Thai cuisine? About the Mongolian helmets, milk of chicken and corn burglar
    Galya Konstantinova, personal archive
  • What is known about Thai cuisine? About the Mongolian helmets, milk of chicken and corn burglar
    Galya Konstantinova, personal archive
  • What is known about Thai cuisine? About the Mongolian helmets, milk of chicken and corn burglar
    Galya Konstantinova, personal archive
  • What is known about Thai cuisine? About the Mongolian helmets, milk of chicken and corn burglar
    Galya Konstantinova, personal archive
  • What is known about Thai cuisine? About the Mongolian helmets, milk of chicken and corn burglar
    Galya Konstantinova, personal archive

In spite of the fact that there is a conventional separate type of kitchen – Thai cuisine, – it is necessary to understand two serious moments. The first is that, as well as everywhere in the world, neighboring countries in every possible way and always influence everything. Time Indochina – means, Thai cuisine combined in itself cuisines of India and China. And Europe, where without it.

Second very important point: Thailand – quite big country, and kitchens of different regions differ. Where the sea is an one diet where the seas are not present – the menu can differ a little.

At last, in some areas compactly live other people, including – other belief. The same Malayans – Muslims: again other menu.

But there is one that unites all cuisines of all Asia in general. It is fig. The word "eat" in Thai means «there is a rice». They have rice to all the head, with it day begins and comes to an end. And here to rice something can already move another: meat or fish, or simply sauce, but more likely as additive. Rice too happens several types – jasmine, sticky etc.

Other fundamental dish is noodles. Too the often rice.

That is on «the resort party» it is possible to see all dishes of all kitchens of the world, with domination of the main albuminous course. In conditional «secretly a public catering» you will meet rice and noodles with different additives on a choice. And certainly – sauces, sauces, sauces.

Two more products which seemed certainly the important: it is a coco and ginger (separately, instead of as a component of sauces).

What it is possible to tell at first sight (though it it is far not the first, and at all the second)? Specially did not begin to study questions of economy of Thailand, decided to trust in own eyes and came into «a usual epicure». For the, not for tourists. The large quantity of small bottles and jars are spices and sauces. Including the well-known fish sauce – from anchovies – and even here a large quantity of options. This fish fermentizirovanny sauce can be used directly, and can become a basis for other sauces (for example, with pepper and a lime). Fish sauce under various names is popular in many countries of South East Asia and the Far East, and here thought up it, strangely enough sounds, ancient Greeks long before our era. In Spain ruins of ancient Roman factory on production гарума – the Roman option of fish sauce remained. Both then and now this sauce can perfectly replace salt – but it only if to you to liking its quite pungent smell.

On counters, naturally, there is also a soya sauce. It seems, soya products are quite actively used in Thailand, for example, by tofu.

On counters there are vegetables, fish and meat. At the prices it is represented that chicken and pork in the country – the, and here in dishes from beef is often specified that it is beef New Zealand or Australian.

Vegetables – as a whole to us acquaintances, on a season. Fruit too seasonal, but they demands separate conversation. A basis of bases in coastal areas – fish and seafood. Big variety, set of ways of preparation. On street trays can and in a foil on coals to bake, but at restaurants it is more often used vka.

Vok it is not simple a frying pan. It is a historical frying pan. In the Southern China on it instant all fry, from vegetables to meat, quickly stirring slowly. Vok is a cooking in 5 minutes.

Vok and to us is familiar, only absolutely on the other hand. When Genghis Khan won Northern China, people found kind application of bronze Mongolian helmets. They in them began to prepare. In воках it is possible to do everything: both to soar, and to fry, both to extinguish, and to cook soups.

Basis of bases in coastal areas – fish and seafood. Everything that we met or read, or we see for the first time in life. Frankly speaking, I do not know, whether for themselves Thais of sharks and barracudas, or it only for foreigners always prepared. Anywhere in the world did not see, that prepared barracudas, here – easily. Also did not manage to find out, how Thai cooks get rid of an ammonia smell when cooking a shark. But as a whole, the Thai shark not too was pleasant, as well as Black Sea катран. Infinite shrimps, unknown mollusks, fish, fish, fish. The sea – the excellent supporter.

Cookery – art, a part of human culture. Kitchens of the different people always cooperate. But centuries are for this purpose necessary. I do not know, whether Thai cuisine will cooperate from the Russian. German sausages nervously smoke long ago aside. Paste and a pizza faded into the background. A land and sashimi too not everywhere you will meet. Thais actively master Russian. Any joker prompted them that national drink of Russian – kvass. Now kvass continually. I did not see any person drinking kvass, especially, in such quantities. However, as the honest person, tasted okroshka. Okroshka. Real.

But the most delightful – to read the menu in Russian. Whether translate Google translator, whether the adviser too the joker was, but pearls constantly meet: both milk of chicken, and corn burglar, and a pleasure cucumber, and is a lot of any miracles.

And still we will return to Thai cuisine and to some separate dishes, to their names and preparation – next time.