Understanding the Principles of Authentic Thai Cuisine

 My latest travels have brought me back to a place quickly becoming a second home, Thailand. I spent a significant amount of time in Bangkok with Chef Khun McDang, author of The Principals of Thai Cookery. McDang is Thailand’s leading food expert, chef, TV host, and writer. I had the opportunity to cook side by side with McDang as he schooled me in all things Thai.  Mesmerized and intrigued by just how simple authentic Thai cuisine really is, but how quickly it can become bastardized. McDang‘s book is purposely printed in English to expose the western world to the true Thai cookery and heritage of his countries native cuisine.   

“The most important thing about a country’s cooking is the ingredients.  The ingredients we use reflect the leading tastes in our food: saltiness, sweetness, and acidity.  From these three elements alone you can tell where the food comes from, or in other words, the country’s food profile.”    -Chef Khun McDang  

  

Thailand has a food culture that is like no other I have ever experienced. Thai’s casually eat eight times a day. During sit down “family style” meals there are typically a minimum of five dishes presented. Soup (typically clear), Fried Dish, a Stir fried, Dip with vegetables, Curry dish, and khao (rice) the only component served individually.   

Thailand’s terrain and proximity to the equator make it perfect for year round agriculture.  Thailand also boasts 3,219 kilometers of coast line, which makes the seafood industry a strong hold for the nation’s economy. Thai’s use seafood in numerous applications.  

  

Preserving, drying with salt and allowing the sun to naturally extract moisture.   

Steaming/Boiling, adding moisture and commonly used for larb preparations, dips, curries, and salads  

Grilling, Stir Frying, Deep Frying- Grilling (over charcoal) the most common in Thai culture, deep-frying (palm oil) was  later introduced to Thai Cookery. Deep fried foods are commonly accompanied by a dipping sauce (with chili) to cut the high fat content from the oil.  Green mango salad is commonly paired with fried seafood.  

 

  

   

 

The Thai’s have a phrase which says “gin len” or “play eating”. This references a quick bit or snack. Wherever you go in the streets you will always find food stalls. From dawn to dusk and in some areas, all night. By far the majority are mobile. At the end of their day they wheel their carts back home. Some are pushed and others have bicycles or motorcycles attached. However, an increasing number just leave their cart on the sidewalk and maybe just pull a sheet over it.   

   

This trip exposed me to the deeper layers of “What is Authentic Thai?”, thanks to my friend, Chef McDang. He took me deep into Bangkok immersing me in Thai Food from around the country. We feasted at true hidden gems, most tucked away off the main roads. These streets are referred to as a Soi.   

My favorite of all served E-San cuisine (North Eastern province), which is bold in flavor profiles. Each geographic region of Thailand carries a slightly different basket of staple ingredients. The rules of what defines authentic Thai cuisine will always be the same. SALTINESS, SWEETNESS, ACID (SOURNESS).   

On your next trip to Thailand don’t be shy, wonder down a Soi, stop into a local Thai restaurant and just enjoy! Who knows you may see us at the next table!   

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