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泰國菜 (Thai Cuisine)
泰國菜,泛指泰國民族的飲食文化。泰國菜以酸、辣、鹹、甜、苦五味的平衡為特點。 泰國菜有四大菜系,分別為泰北菜、泰東北菜、泰中菜、與泰南菜,反映泰國四方不同的地理和文化,而各地使用的食材往往跟鄰近國家的一樣。例如泰南菜,和馬來菜一樣多用椰奶、鮮黃薑,而泰東北菜則與寮國菜(寮國,亦稱寮國)一樣善用青檸汁。此外,泰國現有的菜式,不少受到多年定居泰國的華僑影響,其中潮州菜影響最為顯著,例如粥,貴刁(粿條),和海南雞飯等。泰國菜多使用魚露和新鮮香料,少用乾材。 泰國菜的特點,講究酸、辣、鹹、甜、苦五味的互相平衡,通常以鹹、酸、辣為主,而帶著一點甜,而苦味則隱隱約約在背後。首次嘗試泰國菜的人都會覺得味道很獨特,因為五味同一時候顯現在舌頭上,而且有很多調料是東南亞特有的。泰國菜用調料的特點,整體來說善用椰奶,九層塔,香茅,泰國青檸(又稱青檸菜),和辣椒。 泰國人正餐是以米飯為主食(米飯可以是泰式香米,也可是糯米),佐以一兩道泰式咖哩,一條魚或一些肉,一份湯,和一份沙拉。順序沒有甚麼講究。喝湯,對泰國人是很重要的,著名的有泰國的檸檬蝦湯(亦稱冬陰功),湯味極辣。 泰國位於熱帶地區,氣候潮濕和炎熱,各種蔬菜水果都極其豐富。北部有山河,南部地峽,兩邊有海,中部田地肥沃,國家豐富的資源,可在國民的飲食看得出。泰國菜色彩鮮艷,而名種出產都極為鮮味。 泰國一般主食是泰國本土出產的茉莉香米。泰國中原土地肥沃,雨水充足,種稻米一年能收三至四次。 米飯為主食,佐菜可以有咖哩、炒菜、或其他菜色。求簡快的時候,佐菜可以放在飯前面。除了茉莉香米之外,泰國還有吃糯米的習慣。糯米,更是泰國東北部和寮國國的日常主食。 泰國的麵條,用閩南通用的名,叫貴刁(粿條),上菜時通常單單一碟,例如泰式炒河粉,或各種湯麵。由於華僑定居泰國多年,不少中國的菜色已經被泰國化,例如泰國酸辣湯粉。 |
Thai Cuisine (泰國料理)
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The 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. As an acknowledged expert of Thai cuisine, David Thompson, explains in an interview: "Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in." |
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