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shaneyward
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« on: March 16, 2011, 09:03:52 am » |
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Thailand produces some of the best rice in the world. Always served plain and unsalted, it provides the perfect counter balance to the heat of many Thai dishes. When mouths start to burn, the experienced leave the water alone and reach for rice. It’s also the perfect partner to just about any Thai dish. If you’re not eating noodles, chances are good that some form of rice will be nearby.
Khao Mok Gai is a Muslim speciality consisting of roast chicken on a bed of saffron rice, mixed with ginger and lightly fried garlic. Not spicy by default, but accompanied by an optional sweet hot sauce.
Khao Mun Gai is similar, but white rice is used and the dark sauce is comprised of soybean sauce, ginger, chilies, sugar, vinegar, and soy sauce. Chicken is chicken, rice is rice, but not all sauces are created equal; a shop that does this correctly wins customers for life.
Fish is always fresh, and always goes well with a heaping spoonful of rice. Try fish in three tastes (sweet, sour, and spicy), barbecued with dips, grilled, or with garlic and ginger.
Fried rice (khao pad) is an easy fallback when you can’t decide what to eat. The Thai version of this Asian specialty uses Jasmine rice and usually contains chicken, egg, garlic, onion, and tomatoes. Not to be left out of the seasoning race, Thai fried rice makes liberal use of soy and fish sauces, salt, and sugar – with chilies, sugar, and sauces also placed on the table for a personalized touch.
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