泰国食物介绍(英文版).docVIP

Thai cuisine is the national \o Cuisine cuisine of \o Thailand Thailand. Blending elements of several \o Southeast Asian Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong \o Aromatic aromatic components. The \o Spiciness spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter. [1] As an acknowledged expert of Thai cuisine, \o David Thompson (chef) David Thompson, explains Thai food (from a Western perspective): Thai food aint about simplicity. Its about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord its got to have a smooth surface but it doesnt matter whats happening underneath. Simplicity isnt the dictum here, at all. Some westerners think its a jumble of flavours, but to a Thai thats important, its the complexity they delight in. Tom yum or tom yam is a spicy clear soup typical in \o Laos Laos and \o Thailand Thailand. Tom yum is widely served in neighbouring countries such as \o Malaysia Malaysia, \o Singapore Singapore and \o Indonesia Indonesia, and has been popularised around the world. Literally, the words tom yum are derived from two \o Tai languages Tai words: tom and yam. Tom refers to boiling process, while yam refers to a kind of Lao and \o Thai salad Thai spicy and sour salad. Thus, tom yum is a Lao and Thai hot and sour soup. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant herbs generously used in the broth. The basic broth is made of \o Stock (food) stock and fresh ingredients such as \o Cymbopogon lemongrass, \o Kaffir lime kaffir lime leaves, \o Galangal galangal, \o Lime (fruit) lime juice, \o Fish sauce fish sauce, and crushed \o Chili pepper chili pepper