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If you’ve never tried it before, you might think that Thai cuisine tastes a lot like other Asian cuisines. While it does have both Chinese and East Indian influences, it also has its own identity that separates it greatly from the foods served in neighboring countries. Thai food consists of four regional cuisines and is known for its balanced flavors, fresh ingredients, and fantastic aromas.
Thailand happens to be the number one exporter of rice in the world, and as such its rice (particularly its aromatic Jasmine rice) is the staple food of its people. While Western cuisines generally focus on a main entree of meat accompanied by several side dishes such as bread and vegetables, Thai cuisine usually consists of one dish with a base of rice or noodles accompanied by fresh herbs, vegetables, and a meat or mixture of meats. Thai food also contains five flavors: sweet, sour, salty, spicy, and bitter. What makes Thai food unique is that it balances all of these flavors harmoniously into a single dish. (more…)
The spas in Thailand are based on the deep-rooted harmony of Buddhist teaching, so creating an inner spiritual calm, complementing the equation of mind, spirit and body. Meditation is also used. Spas in Thailand have an altogether very Thai touch embodied upon a time-honoured healing tradition based on herbal and holistic remedies and generations of folk wisdom.
Thailand also offers award winning service at reasonable rates and makes a beautiful spot for a holiday vacation.
Centuries worth of tradition have devised a myriad of different methods to ease the mind and make one feel a whole lot better. They include: pastes, mudpacks, specialized oils, muscle kneading and water jets. More of them are:
CARAMBOLA STAR-FRUIT or “Ma Feung”
Peak season: October to December
The star-shaped carambola is not a native species but is grown throughout Thailand. Ripe star-fruit is sweet and juicy with a hint of sour making star-fruit excellent for quenching thirst. It is often served as a refreshing fruit juice. It can also be served in slices with a dry salt-and-granulated sugar dip seasoned with crushed chilli called prik kaab kleua, or with a savoury chilli dip prepared with palm sugar and fish sauce heated to a caramel-like consistency called nam pla wan.
CUSTARD APPLE or “Noi-Nha”
Peak season: June to September
Sweet Phetchaburi: A Guide to the Timeless Traditional Desserts
By Suthon Sukphisit
Most accounts of Phetchaburi, or Mueang Phet, include some mention of the vast number of sugar palms, or ton taan, which dot the scenic rural landscape. This abundance of sugar palms sealed the reputation of Phetchaburi as a province that will be forever associated with sweetness. The culinary forte of Phetchaburi cooks, which sets them apart from their counterparts in other Thai provinces, is the preparation of sweets and desserts.
The sweets made in Phetchaburi are some of the most famous in all of Thailand.
The Golden Three – thong yip, thong yawt and foy thong (more…)
Popular Spa Treatments in Thailand
CUSTARD APPLE or “Noi-Nha”
