Showing 1-1 of 1 results
-
Balancing the four elements of thai cuisine
B Magazine, Suthon Sukphisit, Published on 05/05/2013
ยป The delicious flavour of Thai food has its basis in a combination of four tastes _ sour, salty, sweet, and spicy _ which are balanced differently depending on the dish. In some foods sweetness dominates _the thick, sweet, coconut cream-based curries made with pork, chicken, or beef called phanaeng, are a good example, as are the Chinese aromatic stewed pork belly dish called palo moo sam chan and the sugary shredded pork known as moo wan. Others put the stress on chilli heat. Pad cha pla krabane (a spicy stir-fry of stingray, herbs, and potent seasonings including chilli), pla duc pad phet (catfish stir-fried with chilli and other seasonings), or the fiery southern curry called kaeng tai pla.
Your recent history
-
Recently searched
-
Recently viewed links
Did you find what you were looking for? Have you got some comments for us?
