Your Thailand Vacation Food Extravaganza

We love Thai food even before we went on my first vacation in Thailand, Thai restaurants we frequented, first in England, so when we moved to New Zealand, we found a couple of Thai cuisine specialist in Wellington. 

And we went on an extended vacation Asia. And here in the Land of Smiles Thai food is authentic. You can really taste the subtle blend of scents texures and make a Thai meal an experience in itself. 

We were surprised, though, to discover how the food is varied in different regions of the ancient kingdom of Siam. There are four main areas, and they have their own signature dishes. And sometimes you can find the farang (foreign) aspects of the courts which have combined with Thai cooking over the years, and ended with the various Thai taste. 

For example, developed the northern part of Thailand's own cultural identity that is unique not only in language and customs, but also in her kitchen. Over the centuries, ruled this part of Thailand sometimes by Burma or Myanmar as it is now known, and some times of the ancient Kingdom of Ayuddhya that attracted international retailers. 

So, in the North, you traditional sticky rice is rolled into small balls with your hands, and then used to absorb sauces of other dishes. The northern regional chillies are less severe in the western palette than red hot deals from other parts of the country, and you can find specialties such as Moo (Pork), which is deep fried until it is crispy. 

In the Northeast this gastronomic wonderland, in Y-san, as it is popularly known, you get your food very spicy and hot. Some favouriteculinary delights include the famous papaya salad, which the local girls swear is the best weight loss tool available. Lobe, which is a spicy minced meat or Kai salad, and tasty Kai Yang, grilled chicken specialties. Like the Thais in the north, they use the likes of their glutinous rice, and here it is as a sweet dish so good. Sticky rice and mango is a reason to travel to Thailand alone. 

The central region of this food paradise is where the best known Thai dishes come from. local spices such as garlic, black pepper and fish sauce was sometimes complimented by citrus, as limes, tomatoes and locally grown cilantro. Chili Pepper, without which a Thai meal would not be a Thai meal, was introduced from America. This is interesting because the hot chili is now an integral part of Siamese cuisine. 

Fruit plays a large role in a Thai meal, and often you get Mango, Durian, pomelo and pineapple and watermelon to round off your meal. 

The influence of the Malaysian peninsula may be observed in food in southern Thailand. Since this area is also surrounded by sea, there are plenty of good fresh fish available. Seafood, fresh fish and local delicacies such as octopus, and all have their place in a Thai meal. 

Coconut milk is used here to take the heat from the chilli-laced soups and curries. Coconut oil used for frying, and the white inside you eat as a condiment. There are also many places to grow cashew nuts and local makes a really great dish, you might know as chicken and cashew nuts. 

We are almost unbelievably hot yellow curry dishes and mild massaman curry, which is spiced with cloves, cardamom and cinnamon and reminds me somewhat of an Indian curry. Sa Te as pieces of meat grilled specialties cooked on a skewer and served with a palate test peanuts and chili sauce is another Thai food experience, there has been a part of international dishes. 

With such a variety and diversity of food in Thailand is not surprising that Thais spend some time each day to eat. We wonder how they put it all ...?