Thai Cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - spicy, sour, sweet, salty and bitter (in some cases optional). Although popularly considered as a single cuisine, Thai food consists of four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern, Central and Southern. For example, Southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. Thai cuisine has been greatly influenced by the cuisine of its neighboring and nearby countries, especially India, China, and Malaysia.
Thai food is lighter. Moreover, the herbs and spices used as common ingredients have medicinal properties. Some of them are good for digestion while some have benefits to drive away your fever and clear your throat.
Cooking methods
Grilling. This method derived from the fact that Thailand is abundant in the supply of natural wood that can be applied to set the fire and cook food. Thai people normally grill meats and fresh seafood and eat them with dips.
Curd cheese
Curd cheese is only slightly drained and does not mature. It is best known as cottage cheese or fromage blanc. Curd cheese is similar to cream cheese but with a lower fat content and it, like cottage cheese, has had a lactic starter added. This gives it a light acidity and a light flavour, colour and texture. Some types of curd cheese are flavoured with pepper, garlic or herbs to give them a stronger taste.
Soft cheese with a white rind (Brie)
The rind is white with a slight bloom. The cheesees owe their name to this white mould that develops as they mature. The best known brands are probably Camembert, Brie Révérend, Coulommiers and Le Rustique.
Soft cheese with a washed rind
These cheeses have a well-developed flavour and a creamy inside. During the maturing process they are washed with brine then brushed to stimulate fermentation and encourage the rind to develop its orange, slightly moist appearance. The cheese's surface has a unique combination of blue-green and reddish molds. These molds give the cheese its distinct aroma and flavor. Brands: Pont-l'Evêque, Lisbeth Munster, and Tourrée Le Rustique.
