Thai cuisine
Thai cuisine (Thai: อาหารไทย, RTGS: ahan thai, pronounced [ʔāː.hǎːn tʰāj]), the national cuisine of Thailand and of Thai people, places emphasis on lightly prepared dishes with aromatics and spicy heat. Traditional Thai cuisine loosely falls into four categories: tom (Thai: ต้ม, boiled dishes), yam (Thai: ยำ, spicy salads), tam (Thai: ตำ, pounded foods), and kaeng (Thai: แกง, curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine.
Thai cuisine (Thai: อาหารไทย, RTGS: ahan thai, pronounced [ʔāː.hǎːn tʰāj]), the national cuisine of Thailand and of Thai people, places emphasis on lightly prepared dishes with aromatics and spicy heat. Traditional Thai cuisine loosely falls into four categories: tom (Thai: ต้ม, boiled dishes), yam (Thai: ยำ, spicy salads), tam (Thai: ตำ, pounded foods), and kaeng (Thai: แกง, curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine.[1] In 2011, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by…
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