Thai Food menu and Popular Thai Desserts

Traditional Thai food has a delicious, mellow taste. Many flavors and still maintains the uniqueness of wisdom and the culture of Thai people in each locality who are creatively prepared to make healthy food It is considered a nutritionally balanced food. The perfect combination of different types of food. and quantity of food Most Thai food has rice as the main ingredient. It will be sticky rice. or rice, depending on the local area, with rice that has nutrients and most vitamins is uncooked rice

 

Thai local food Most of the cooking is ton, curry, salad, and salad, which has a simple cooking method. It doesn't take much time. but is meticulous Use quite a bit of oil in cooking. Not much meat is used. The protein sources are fish, eggs, pork and other animals. some local species Various seasonings use herbs obtained from nature. Most importantly, there are various types of local food that can be found. will be cooked as food Or use it as a dipping sauce for food such as chili paste. Or various types of simmered food. Thai traditional food is low in fat but high in dietary fiber. Has nutritional value such as vitamins, minerals, enzymes, fatty acids. It is safe from chemicals. and also provides medicinal value. 

 

 

Northern food has a way of life connected with the culture of rice cultivation. Sticky rice is mainly consumed. Northern food is beautiful. Because of the temperament of northern people who have polite and polite manners Therefore affecting food, for example, Khao Soi is a local northern food, formerly called Ho's noodles. It looks similar to noodles. The soup will be a curry paste with a strong flavour. in the traditional recipe Khao Soi usually consists of pork or chicken. It is commonly eaten with side dishes such as pickled mustard greens, red onions, and seasonings such as chili stir-fried in oil, lime juice, fish sauce, and sugar. Currently, seafood is added. or tofu as an ingredient This dish is not available overseas. But there will be only the northern part of Thailand.
 

 

Northeastern food Villagers tend to find food from natural food sources only as needed. For use in daily consumption, such as catching fish from the river. By processing it into fermented fish. or dried fish for long-term consumption As a result, most villagers rely very little on food from the market. Isaan food focuses on hot and spicy flavors.
 

 
 

Central food Most of them are influenced by foreign countries, such as curry paste, coconut milk curry, and there are also high-class dishes of the royal family that have been released, such as khao chae, chor muang, sida basket, etc. It is a region that has snacks. and many desserts such as golden krathong, khao kriap pak mo and Khao Tua Na Tang, etc.
 

 
 

Southern food It is well known that southern people are quick talkers. Walk quickly, so it reflects the taste that is very spicy, salty, and very sour. Southern food is very famous, such as fish kidney curry, yellow curry, shrimp paste, southern nam nam, etc. Southern food is received. Influenced from the Malays and Indians, it is commonly eaten with fresh vegetables.

Traditional Thai Desserts It has a unique cultural identity of the Thai nation, which is that it is delicate and exquisite in the selection of raw materials, meticulous methods of making, and has a delicious and sweet taste. It has beautiful colors. Appetizing appearance as well as the meticulous process.

 

In ancient times, Thai people only made desserts on important occasions, such as merit-making ceremonies, weddings, important festivals, or welcoming important guests. Because some desserts require manpower and a fair amount of time to make. Most of them are traditional, such as wedding desserts, local desserts such as Khanom Krok, Khanom Thua, etc. As for the desserts inside the palace, they have a beautiful appearance. And there is exquisite precision in the arrangement of beautiful dessert shapes. Thai desserts can be divided as follows:
 

 

1. Northern Thai dessert Most of them are made from sticky rice. And most of them use boiling methods such as Khanom Wong, Khanom Thian, and Khao Tom Hoa Hok, etc., which are often made during important festivals such as Songkran Festival. or Buddhist Lent, etc.

 

Desserts that are popular for making merit in almost every festival are Khanom Jok or Khanom Thian. Desserts that are commonly available for purchase are Khanom Pad, which is similar to Khanom Sila On, Khao E Tu or red sticky rice, Khanom Kluea, Khao Tan or Khao Tan, etc. Desserts that are popular to eat only in winter include Khao Nuek Sesame, which is roasted sesame pounded with sticky rice. If you add sugarcane juice, it's called sesame pounded with sugar cane, khao kap or khao kriap kite, boiled farri, luk ko, bean paste, and soybean, etc.

 

In Mae Hong Son Province Local desserts include Khanom Al Wah, which is similar to Khanom Mor Kaeng, and Khanom Peng Hmong, which is similar to Khanom Al Wah, but the flour is fermented to make it rise first. Suay Tamin dessert made from steamed glutinous rice. Cane sugar and coconut milk During periods when there is a lot of sugarcane sugar, it is popular to make two other types of desserts: Nga Bo, made from sugar cane simmered until it is sticky like nougat and then mixed with sesame, and Pae Yo, made from sugarcane sugar and peas. It looks like cut nuts. It is popular.
 

 

2. Central Thai dessert Thai desserts are easy to make. Most desserts are made from rice, such as Khao Tang, Khao Sticky Moon, Nang Led, and there are ancient desserts that escape from the palace fence. Until it spread to the general public, such as Luk Chub, Lamduan Petal Dessert, Mor Khao Mo Kaeng, Thong Yip, Foi Thong, Tan Dessert, Taro Dessert, and Banana Dessert, etc.

 

 

3. Northeastern Thai desserts Make Thai desserts that are easy to make. You may not have to be as meticulous as desserts from other regions. Local Isaan desserts include Bai Tamarind or Tamarind Bai Khao, Khao Jee, and Khao Pong, etc. In addition, they are often served as desserts during merit-making ceremonies called Khao Pradub Din. The villagers brought rice wrapped in banana leaves. Tied with a hammer like Khao Tom Mud, Khao Thip, Krayasart, Khao Yaku. Local desserts of Loei Province are usually simple desserts such as Khao Bai Kluea, steamed sticky rice dipped in honey. It is glutinous rice molded into balls and dipped in enough salt to have a salty taste. If there is tamarind, it is added as a filling called tamarind afternoon rice. Sugar cane juice, coconut milk is made from sugar cane juice that has been simmered until sticky. Add roasted peanuts and shredded coconut. Khao puff is made from roasted dried rice and coconut cut into pieces. and roasted peanuts Stir with sugarcane juice until sticky and pour into a tray. In various merit-making ceremonies, it is popular to make khanom pad. (similar to the rhombic rice cakes of the central region), lod chong and khanom mok (milled glutinous rice flour) Shape it into a round ball and stuff it with watermelon filling. Wrapped in a triangle like a candle before steaming.
 

 

4. Southern Thai Dessert Easy Thai desserts. Southerners believe in the festival of Sart Day, the tenth lunar month. They will make merit with desserts that are only available in the southern region, such as Khanom Pong, Khanom La, rice porridge wrapped in coconut leaves, Khanom Di Sam or Me Sum, Khanom Pier Ear. Or punch holes, Khanom Kai Pla, Khanom Ba or Khanom Luk Saba and Khanom Daeng, etc.

 

Another unique identity that reflects the identity of Thailand very well. Due to the meticulousness in embellishing and allocating the appearance as it looks Moreover, the taste is sweet. Almost everyone who has tried it will be impressed by it. Because Thai desserts are prepared into small, bite-sized pieces that have become one of the things that attract travelers from all over the world, including:

 

 

37. Layered Dessert Royal Thai desserts, traditional desserts, have a sweet and gentle taste. and has the scent of pandanus leaves It is a royal dessert, classified as an auspicious dessert that is commonly used at various auspicious ceremonies. Ancient people believed that If you can do it up to 9 levels, it will bring you good fortune. and prosper in the position of the host of the event or a wedding ceremony for the bride and groom Nowadays, it is being adapted to create rose bouquets. Or various flower bouquets that are fashionable and as beautiful as other types of desserts.

 

 

38. Khanom Luk Chup Authentic royal desserts like At present, it is still a popular dessert, easy to find and delicious. and has an appetizing appearance Even though nowadays the shape of the desserts are sometimes changed according to the creativity of the people who make them to make them look in keeping with the times. and helps attract people to want to eat more But I believe that Khanom Luk Chub still has a delicious and unique taste in every era. Khanom Luk Chub is a royal dessert from the past. Traditional Thai dessert, Portuguese nationality Came to be published in Thailand during the reign of King Narai. The main ingredient was almonds, but in that era, in order to make it more suitable for Thailand and easier to find raw materials, it was changed to mung beans instead.

 

 

39. Orange Pungent Loi Kaew Feel the coolness of ice imported from Singapore around the reign of King Rama IV. Snacks in a glass like pungent oranges combine the freshness of summer fruits. and the cool scent of the orange fruit Which is a natural flavor that helps cool down in the modern era. Som chun is a type of food. Use raw mango, raw gooseberry, salad with dried shrimp, add fish sauce, sugar. Sometimes it is dried in the sun. It is called som lim.

 

 

40. Lamduan Petal Dessert It is another type of Thai dessert that has its own uniqueness. The shape is similar to the petals of the Lamduan flower. And most importantly, the sweet and fragrant taste of baked candles is very good. Therefore, it is pleasing to people of every era. The ancient people believed that the Lamduan flower was a charming flower at night. and will emit a unique aroma comparable to the meaning of Lamduan petal dessert That helps make your reputation spread and also creates beauty for your life partner. Therefore, it is commonly used in auspicious ceremonies.

 

 

41. Nam Dok Mai Dessert This type of dessert is sweet and fragrant with jasmine flowers. Let me tell you, you will definitely be charmed by Thai desserts. They are brightly colored, pleasing to the eye, sweet and juicy, suitable for every festival. And the texture will be chewy, chewy, soft, and the taste is just right sweet.

 

 

42. Thong Yip Dessert It is a Portuguese dessert that was published in Thailand during the Ayutthaya period by Thao Thong Kip Ma. until it has become widespread until the present Royal dessert made from egg yolks beaten until fluffy. before being dropped into boiling syrup to ripen When it is cooked, it is then pleated and placed in a pinwheel bowl. Nowadays, it is often used as a dessert at various auspicious ceremonies such as wedding ceremonies, housewarming ceremonies, etc.

 

 

43. Thong Yod Dessert It is a type of traditional dessert that Thanpuying Wichayen, formerly known as Marie Ninya de Guaymar, of Japanese-Portuguese descent, wife of Chao Phraya Wichayen. (formerly Constantine Falkhol the Greek) Thanpuying Wichayen He has the position of Thao Thong Kip Ma. which is the position of royal cook, which he has brought Traditional knowledge combined with local knowledge By cooking up new food. Until it was known as Thong Yip, Thong Yot, Foi Thong, it was considered a high quality dessert used in various auspicious ceremonies, which Thai people still use as a secret, so they use it. Desserts that start with gold To create auspiciousness according to the name of the dessert

 

 

44. Foi Thong Dessert It's a Portuguese dessert. It has the appearance of golden strands. Made from the yolk of duck eggs. which is simmered in boiling water and sugar The Portuguese eat it with bread. with main meals such as meat and used with cakes It originates from Aveiro, a coastal city in the northwest of Portugal. Entering Thailand along with Thong Yip and Thong Yot In the Ayutthaya period During the reign of King Narai the Great It was adapted from the palace by Maria Guillamar de Piña (Thao Thong Kip Ma, 1659 - 1722), half-Portuguese-Japanese. The wife of Chao Phraya Wichayen (Constantine Falcon), Thao Thong Kip Ma, has the duty of being the head of the engine room. He was the one who cooked the food to welcome the ambassadors from France who visited Ayutthaya at that time. Therefore it can be considered a royal dessert.

 

 

45. Khanom Krok In today's era, we feel that it is becoming more and more difficult to find food. Many people in the present era probably have the same feeling that many of our traditional Thai royal desserts We used to eat it when we were kids, but now it's more difficult to find it. Some things are almost impossible to find.

 

 

46. Toddy Palm Cake It is a traditional Thai royal dessert. The dessert's texture is dark yellow, soft, fluffy, and has a sweet sugary aroma. Palm dessert is made from palm pulp from overripe palm fruit. The process uses rice flour, coconut milk and sugar mixed together according to the method. Then add a banana leaf krathong. Sprinkle with grated coconut. and steamed until cooked Then, the flesh of the sugar palm fruit is an ingredient in making sugar palm dessert. Obtained from ripe palm fruit until yellow-black. The flesh inside is yellow and has a strong odor. Most of it will fall from the tree itself. Come peel it off. Mix it with clean water until it turns yellow. Take the water and put it in a cloth bag. Tie it so that the water falls, leaving only the palm fruit. By the present It's hard to find good-tasting palm sugar snacks. This is because the amount of palm tree planting has decreased. Sugar palm snacks sold in most markets Entrepreneurs often add little palm sugar. Add flour and saffron instead. This causes sugarcane to have a hard texture, not sweet and not delicious.

 

 

47. Sweet Stuffed Dough It is a Thai dessert used in Khan Mak ceremonies in ancient times. This stuffed snack is wrapped in banana leaves and topped with a thong. (Tiao is coconut palm) wrapped in a tall shape. Snacks with fragrant filling and sweet from the filling Salty and oily with a fresh coconut milk topping. It's just the right thickness and not mushy.

 

 

48. Watermelon Dried Fish Snack menu that ancient people liked to eat in summer that helps quench the heat and refreshing With the juicy water from the watermelon It goes well with the slightly salty taste of dried fish, which is a snack that is hard to find these days.

 

 

49. Tapioca Balls with Pork Filling How to make royal Thai desserts, an ancient dessert recipe. It is another royal food menu that is quite difficult to find nowadays. Moreover, the sago flour made from the sago tree is quite difficult to cure, making the authentic taste difficult to find. But using ready-made sago flour is also delicious.

 

 

50. Cupcake It is a Thai dessert made from rice flour, coconut milk, and sugar, steamed in a talai cup, a type of small porcelain cup, with pandan leaves added, and again topped with coconut milk. Sometimes mixed with salt or eggs. One of the most common areas where khanom cups are sold and found in Bangkok.

 

 

51. Khanom Bueng It is a royal dessert that is still popular nowadays. and easy to find In the past, the challenge of Khanom Bueang was smearing flour because it was considered an important step to make Khanom Bueang look appetizing and beautiful. Khanom Bueang had both sweet and salty fillings, generally having two sides: shrimp and Sweet face, a shrimp dessert with large river shrimp, finely chopped, mixed with pepper and coriander, along with shrimp fat. Stir-fry with sugar. Fish sauce or salt for fragrance. Nowadays, it's usually a red-colored coconut face. The sweet part has a mixture of syrup. Foi Thong and dried persimmons that are thinly sliced. Currently, there is only Foi Thong and cream. However, in Suan Sunandha Palace There's another pig's face. Use minced pork mixed with garlic, pepper, pounded coriander roots, add bird's eye chilli and stir until cooked.

 

 

52. Banana Dessert It is a type of Thai dessert. The main components of bananas include bananas, coconut or coconut milk. In the past, Thai people liked to use coconut milk as an ingredient in food, thus creating this menu. Nowadays, bananas can be used instead by Isaan and Central region people. In the past, it was popular to make orchids to eat within the family after working in agriculture. Farm tiringly using raw materials from bananas in your own home. In addition, bananas are taken to make merit at the temple. Used to receive guests coming to the house Housewarming ceremony or according to various traditions. The reason for the name "Kluai Buatchee" is because the color is quite white. Therefore it can be compared to the clothing of nuns.