Thai cuisines, which originates from Thailand, Asia, have ingredients with strong aromas and spicy flavor. Chefs in Thailand emphasize on the detail, variety as well as the balance as they perform the art of Thai cooking.
The balance between the five taste senses is one of the foundations of this type of cuisine. Hot/spicy, sweet, sour, salty, and bitter are the five areas that must be balanced within a dish or entire meal. This type of food has been influenced by countries that border Thailand. Many of the most popular Thai dishes, such as stewed pork with rice and fried rice-noodles, actually came from China.
Cooking this type of food involves use of a wok to stir-fry and deep-fry some of the dishes. The meals are often one dish or rice with several accompanying dishes that are eaten family style, meaning that they are shared by everyone at the table. Chopsticks are used to eat noodle soups, but the rest of the food is usually eaten with a fork and spoon. The left hand is used to hold the fork and push the food onto a spoon.
The items used in these meals are cut into bite-sized pieces prior to being cooked. Common ingredients include galangal, curry paste, Thai sweet basil, coconut milk, fish sauce, kaffir lime leaves, lemongrass, and mangos. Staples such as Thai rice noodles and sweet rice are included in many dishes. In addition to the wok, utensils such as a strainer, rice basket, mortar and pestle, skewer, curry pot, and steamer are frequently used to cook the food.
Thai cooking involves incorporating several key ingredients in order to create a meal that is a balance of the five tastes. The food is often spicy and is usually accompanied by rice and eaten family style at the table. This is an interesting form of cuisine that has roots not only in its namesake country, but also in those that border it.