Siamese cuisine

Siamese cuisine is the traditional culinary style of Thailand, formerly known as Siam. It is known for its bold flavors, aromatic dishes, and the delicate balance of five fundamental flavors: sweet, sour, salty, bitter, and spicy.

History

The history of Siamese cuisine can be traced back to the Sukhothai Kingdom (1238–1438), where the culinary influences of neighboring countries like China, India, and Malaysia began to blend with local Thai ingredients and cooking methods. The cuisine evolved further during the Ayutthaya Kingdom (1351–1767), with the introduction of new ingredients and cooking techniques from Portuguese, Dutch, and Japanese traders.

Ingredients

Siamese cuisine uses a wide variety of ingredients, but the most commonly used include rice, fish sauce, chilies, lemongrass, galangal, kaffir lime leaves, and coconut milk. Rice is the staple food, with jasmine rice being the most popular variety.

Dishes

Some of the most well-known Siamese dishes include Pad Thai, a stir-fried noodle dish; Tom Yum Goong, a hot and sour shrimp soup; Green Curry, a spicy curry made with green chilies and coconut milk; and Mango Sticky Rice, a dessert made with glutinous rice, fresh mango, and coconut milk.

Eating customs

In traditional Siamese dining, all dishes are served at once, including soups, salads, curries, and desserts. Meals are typically shared family-style, with each person having their own plate of rice to which they add small portions of each dish.

Influence and spread

Siamese cuisine has had a significant influence on the culinary traditions of neighboring countries, particularly Cambodia, Laos, and Myanmar. It has also gained international recognition, with Thai restaurants found in many cities around the world.

See also

• Thai cuisine
• List of Thai dishes
• Culture of Thailand