Thai cuisine is again a mixture of imported dishes. Thai cuisine is also  a non-homogeneous style as there are four distinct regional styles: southern, central, north-eastern and northern. Along with these there is a very definite Chinese influence that has been adopted and probably modified to accommodate available ingredients. Authentic Thai cuisine has little to do with origin or antiquity but more to do with the traditional style of preparation. In an interview with Leela Punyaratabandhu, M.L Sirichalerm Svasti well known as Chef Mc Dang, a nephew of the late queen HM Queen Rambhai Barni, spent 10 years of his youth at Sukhothai Palace and is a first hand witness to the style of dining and cuisine at the royal palace. He has taken on a role of a cultural leader in the field of Thai cuisine looking at many aspects that have influenced the evolution and development of this cuisine. His analysis to the key to comprehending what authentic Thai cuisine is, lies in the rules and regulations that govern Thai cooking. "There are basic do's and don'ts in Thai cookery which most Thais don't even know or bother to try to understand". There are two major rules and one exception to authentic, Thai cooking according to McDang's theory:

1.    Salinity (saltiness) is derived from fish sauce; sweetness from palm or coconut sugar; sourness from locally-available tropical fruits, e.g. tamarind, green mango, lime. The use of soy sauce for salinity or vinegar for acidity is all a result of late foreign influence.
2.    One cannot cook Thai food without making a  kreung tam  or a paste regardless of the cooking technique.

The exception to the rule is when you make a soup that is an infusion . Tom Yam, Tom Kha Gai, etc.,  fall into this category of pasteless dishes.

Southern cuisine has a real focus on seafood and strong flavours. It is particularly spicy and enjoys a marked contrast with a sour predominance by the use of ingredients such as tamarind. Southern Thai cuisine shares a lot in common with Northern Malay cuisine and this is associated with earlier kingdoms.

Central Thai includes the classical coconut cream based curries including the green curries and various red-curries and many of the so called Royal dishes, a defintion which McDang refutes, telling of the dishes that are served in the palace being the same as those all through the kingdom. There is a strong adoption of Chinese style with many stir-fried dishes including dishes like the  phad grapows. Seafood is extensively used but has more of the natural grilled flavours in comparison to the bold manipulated flavours of the south. Central Thai cuisine has adopted many external food influences ranging from Indian, Portuguese and Sri-Lankan. The Nam Phriks can be traced through a couple of routes. Some through the Southern Thai and others through Laos Cambodian routes. Very interestingly there are these occurring in the Tai Yai collection of recipes they call Nam Phit so this causes a confusion of the original concept of the Nam Prik and there fore could equally be from the contact of the Tai Yai with  Indian groups and the widespread use of Sambals in their collection of recipes?

The northern dishes are noticeably influenced by Lao cuisine and this can be attributed to the close royal ties in times gone, changing borders  as well as political bonds in prior history.

North-eastern cuisine is called Isaan cuisine and is pure Lao cuisine. 

Thailand is very proud of her cuisine and even at ports like Chiang Saen with the row of Chinese Restaurants along the esplanade road serving the sailors of the large Chinese cargo ships, she modifies the Chinese dishes and sells them back to the Chinese. Obviously the sailors enjoy it. The cooks in these restaurants can certainly prepare the food as it's prepared in China but their confidence to offer a variation is remarkable and I think something that almost defines the Thai evolution of cuisine.

There is an ongoing recipe development happening all the time in Thailand. It's a nouveau cuisine in a sense but very traditional and follows the governing principles. The television has these rapidly presented productions most days. Interestingly the most sophisticated recipe items do not mention quantity of ingredient. This is very traditional and harks back to the Thai premise that the flavours should be in balance not the quantities being exact.

  1. Banana Blossom and Pork Curry. แกงหมูใส่ปลีกล้วย (Kaeng Muu Sai Piliy Kway)
  2. Barbecued Chicken Livers
  3. BBQ Chicken Meatballs (Luk Chin Ping)
  4. Black Banana Bread
  5. Butternut Squash in Fresh Green Curry
  6. Caramel Popcorn ข้าวโพดคาราเมล
  7. Chicken Dipping Sauce. น้ำจิ้มไก่
  8. Chillie Hot Sauce {Huy Fong style} ซอสพริกไฮฟง
  9. Chillie Jelly
  10. Chillie Tomato Preserve.
  11. Chillie Vinegar น้ำส้มผสมพริก
  12. Coconut-Caramel Sauce (ซอสมะพร้าวขนมหวาน)
  13. Congee Toppings, Additions and Condiments
  14. Crab Fried Rice ข้าวผัดปู (Khao Phad Phu)
  15. Crispy Puffed Pork Rinds แคบหมู (Kab Muu)
  16. Egg Floss
  17. Fried Eggs in Sweet & Sour Sauce ไข่ลูกเขย (Kai-dao luuk koey )
  18. Fried Garlic a Garnish กระเทียมเจียว
  19. Fried pork with Sataw and Shrimp Paste (ผัดกะปิหมู สะตอ)
  20. Fruit & Pork Blossom ขนมเจ้าเมือง (Khanom Chau Meuang )
  21. Gaeng Kari Tua. แกงกะหรี่....Tua. (Chickpea Curry)
  22. Gai Pad Khing ไก่ผัดขิง (Chicken Stir Fried with Ginger)
  23. Gai sai Kai Pa Loh พะโล้ (Chicken and Eggs Stewed In Gravy)
  24. Green Chicken Curry แกงเขียวหวานไก่ (Gaeng Keow Wan Gai)
  25. บูตะอุมามิ .. สุโค่ย.. ( Grilled pork neck, Japanese style)
  26. Gui Chai กุ่ยช่าย (Chinese Chive Dumplings)
  27. Herbs Commonly Used in Thai Cooking.
  28. Hoy Ma-lang-poo Pad Num Prik Pao หอยแมลงภู่ผัดน้ำพริกเผา (Stir Fried Green Mussels with Roasted Chillie Paste)
  29. Japanese Mushrooms with Peppercorn เห็ดญี่ปุ่นพริกไทย (Hed Yipon Phrik Thai)
  30. Jim Jum จิ้มจุ่ม (Thai hot pot)
  31. Kæng Kung Kab Sabparod แกงกุ้งสับปะรด(Prawn Curry with Pineapple)
  32. Kaeng Pa Kai แกงป่าไก่ (Jungle Curry With Chicken)
  33. Kaeng Som แกงส้ม (Sour Thai Curry with fish)
  34. Kai Mot Phat ผัดไข่มดแดง (Stir-fried Ant Eggs)
  35. Kai Yor ไก่ยอ(Vietnamese-style Steamed Chicken Sausage)
  36. Kao Chae Sawei
  37. Kao Giap Pak Maaw ข้าวเกรียบปากหม้อ (Steamed Envelope Dumplings)
  38. Kao Niaw Sod Sai Kai ข้าวเหนียวสอดไส้ไก่ (Chicken Pearl Dumplings)
  39. Khai jiaw (Thai-Style omelet, ไข่เจียว)
  40. Khai Katha ไข่กะทะ (Pan Fried Eggs)
  41. Khai Yat Sai (Stuffed omelet) ไข่ยัดไส้
  42. Khanom Buang ขนมเบื้อง
  43. Khanom Chin Kaeng Keow Wan Kai ขนมจีนแกงเขียวหวานไก่ (Green Curry Chicken Curry with Rice Noodles)
  44. Khanom Chin Nam Ya Pla ขนมจีนน้ำยาป่า
  45. Khanom Foi Thong ขนมฝอยทอง (Golden Egg Yolk Thread)
  46. Khanom Giap (Thai Steamed Dumplings)
  47. Khanom Keng ขนมเข่ง
  48. Khanom Met Khanoon ขนมเม็ดขนุน (Sweet Jackfruit Seeds)
  49. Khanom Mo-Ji ขนมโมจิ (Japanese Bean meal confection)
  50. Khanom Muoi Canapés ขนมมุ้ยเค็ม
  51. Khanom Pang Muu Yong (Bread-rolls with Pork Floss)
  52. Khanom Thom Khao ขนมข้าวต้ม (White Coconut-ball Confection)
  53. Khanom Tian ขนมเทียน ( Savoury Packets)
  54. Khao Kha Muu ข้าว ขา หมู (Stewed Pork Leg Over Rice)
  55. Khao Man Gai ข้าวมันไก่ (Chicken on rice)
  56. Khao Mu Daeng ข้าวหมูแดง (Thai Red Pork with Rice)
  57. Khao Op Mor Din (Baked Rice in Earthenware Pot)
  58. Khao Soi ข้าซอย(Northern Thai Noodles in a rich curry soup)
  59. Khao Tom ข้าวต้ม(Thai Rice Soup)
  60. Kluai Buat Chi กล้วยบวชชี (Banana In Coconut Milk)
  61. Klour Kling คั่วกลิ้ง
  62. Krapo Pla (กระเพาะปลา) Dried Fish Maw Soup
  63. Kung Phet Aspic ( Spicy Prawns in Aspic)
  64. Laab Het ลาบเห็ด (Thai Mushroom Salad)
  65. Laap Ped ลาบเป็ด (Duck Laap)
  66. Laap Sauce for instant Waterfall Salads
  67. Laap Talae ลาบทะเล(Seafood Salad)
  68. Luk Chup ลูกชุบ (Thai miniature fruit confection)
  69. Mango Leather
  70. Mangosteen Wine ไวน์มังคุด
  71. Mango Wine
  72. Miang Kham เมี่ยงคำ (Savoury Leaf Wraps)
  73. Muu Kung Khao Maprao หมูกุ้งข้าวกระเพรา- Kanom Buang Yuan ขนมเบื้องยวน. (Pork-Shrimp Coconut-Rice Crepes)
  74. Muu Ping
  75. Muu Waan หมูหวาน (Sweet Pork)
  76. Muu Tod Gratiam Phrig Thai หมูทอดกระเทียมพริกไทย (Pork with Garlic and Pepper)
  77. Muu Yong หมูหยอง(Pork Floss)
  78. Muu Yor หมูยอ (Steamed Pork Sausage)
  79. Naa Kung (Caramelised Shrimp)
  80. Nam Jim น้ำจิ้ม (Thai Salad Dressing)
  81. Nam Jim Muu Daeng น้ำจิ้มหมูแดง (Sauce for Red Pork on Rice)
  82. Nam Phrik Gaeng Keow Wan น้ำพริกแกงเขียวหวาน (Thai Green Curry Paste)
  83. Nam Prik Jaew น้ำพริกแจ่ว
  84. Nam Phrik Kaeng Daeng น้ำพริกแกงแดง (Red Curry Paste)
  85. Nam Phrik Kaeng Ka-Ri น้ำพริกแกงกระหรี่ (Yellow Curry Paste)
  86. Nam Phrik Kaeng Khua
  87. Nam Phrik Kaeng Matsaman น้ำพริกแกงมัสมั่น (Massaman Curry Paste)
  88. Nam Phrik Kapi น้ำพริกกะปิ (Shrimp flavoured vegetableThai dip)
  89. Nam Prik Kiga (Chillie Sauce)
  90. Nam Phrik Narok น้ำพริกนรก (Hell Fire Sauce)
  91. Nam Phrik Num น้ำพริกหนุ่ม (Thai Spicy Aubergine dip)
  92. Nam Phrik Ong น้ำพริกอ่อง (Pork and Shrimp paste dip)
  93. Nam Prik Pao น้ำพริกเผา
  94. Nam Prik Tha Daeng น้ำพริกตาแดง (Red Eye Nam Phrik)
  95. Neua Yang Nam Tok เนื้อย่างน้ำตก (Waterfall Beef Salad)
  96. Pa Tong Go ปลาท่องโก๋ (Thai cruller pastries)
  97. Peek Gai Mao Daeng (Drunken Chicken Wings)
  98. Phad Kaprow Muu. ผัดกระเพราหมู (Fried pork with basil)
  99. Pla Kapong Khao Neung Manao ปลากะพงขาวนึ่งมะนาว (Sea Perch Steamed in Lime Sauce)
  100. Pla Som ปลาส้ม (Soured Fish)
  101. Pla Ra ปลาร้า/Padaek ປາແດກ (Fermented Fish recipe)
  102. Pork and Shrimp Mushroom Dumplings – Siu Mai ขนมจีบ( Khanom Jeep )
  103. Pork Chocolate Paradise Truffles (Khanom Muu Chocolat Suan).
  104. Pork Mince Omelette ไข่เจียวหมูสับ (Kai Jieow Mu Sup)
  105. Pork Satay หมูสะเต๊ะ (Satay Muu)
  106. Pork Skin Salad ยำหนังหมู (Yam Nang Moo)
  107. Pork Tapioca Pearl Dumplings สาคูไส้หมู (Sakoo Sai Moo)
  108. Pork Toast (Nom Pung Nar Moo)
  109. Prawns with Black Pepper Corns กุ้งพริกไทยดำ(Kung Phrik Dam)
  110. Preparing Coconut Milk from whole Coconuts. ขูดเนื้อมะพร้าวมาผสมน้ำสะอาดแล้วบีบเอาเฉพาะน้ำกะทิ
  111. Red Roast Duck Curry with Lychees.
  112. Sai Krog Isaan ไส้กรอก อีสาน (Isaan-style sausage)
  113. Sai Krog Kaprow Kai (Chicken Basil Sausage)
  114. Sai Krog Naem Muu Isaan (Isaan Soured Pork Sausages)
  115. Sai Krog Woonsen Hed Hom ไส้กรอกวุ้นเส้นเห็ดหอม(Pork Noodle & Mushroom Sausages)
  116. Salted Grilled Chicken Pieces ไก่นาทอดเกลือ ( Kai Na Tod Krua )
  117. Sangkhaiya Phuk Tong ฟักทองสังขยา(Thai coconut custard in pumpkin)
  118. Sataw and Shrimp ผัดเพชรซา (Phad Phet Sataw)
  119. She Steams วิธีนึ่งของเธอ
  120. Shrimp Kratong with Sesame-Cilantro Dressing.
  121. Som Tam Thai ส้มตำไทย (Thai Green Papaya Salad)
  122. Sour Tamarind Water น้ำส้มมะขามเปียก (Naam Som Makahm Bpiak)
  123. Spicy Thai Meatballs ลูกชิ้นเผ็ด
  124. หอยแมลงภู่ผัดน้ำพริกเผา (Stir Fried Green Mussels with Roasted Chillie Paste)
  125. Street Vendor Style Grilled Thai Bananas (แม่ค้ากล้วยย่าง
  126. Stuffed Chicken Wings ปีกไก่สอดไส้ทอด (Pik Kai Sawt Sai Tod)
  127. Su Chi Pa ฉู่ฉี่ปลา (Coconut Cream Curry Fish)
  128. Sweet Black Sticky Rice with Pork Floss
  129. Sweet Cucumber Relish (Ahjaad)
  130. Sweet Orange Shrimp Filling for Khanom Buang
  131. Thai Cuisine The Complete Flavours
  132. Thai Fish Cakes ทอดมันปลา (Tod Man Pla)
  133. Thai Fishes and their preparation styles
  134. Thai Muslim Chicken Curry มัสมั่นไก่ (Kai Massaman)
  135. Thai Open Wraps
  136. Thai Pumpkin Curry แกงฟักทอง
  137. Thai Red Curry Roasted Duck แกงเป็ดย่าง (Kaeng Ped Yang)
  138. Thai Spicy Fruit Salad ตำผลไม้ (Tampolomai)
  139. Thai Style Lettuce Wraps (พัสดุภัณฑ์ไทยผักกาดหอมสไตล์)
  140. Thai Style Twice Cooked Duck Curry
  141. Thai Vegan Fried Rice ข้าวผัดเจ (Khao Phad Jay)
  142. Thai Wing Bean Salad ยำถั่วพู (yum tua pu)
  143. Thong Yod (Golden Drops) ทองหยอด
  144. Tom Kha Salmon ต้มข่าปลาซัลมอล
  145. Tub-tim Krob ทับทิมกรอบ
  146. Yum Moo Yor ยำหมูยอ (Spicy Vietnamese Sausage Salad)
  147. Yum Nuea ยำเนื้อ (Thai Beef Salad)
  148. Yum Pla Gung ยำพร่ากุ้ง (Prawn Salad)
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