| Tips, hints and trivia | |
Do you know?
RICE
Rice discovered at archeological sites in Ban Chiang, north-eastern Thailand dates from 8000-4000 BC, suggesting that Thailand was most likely the first country in Asia to grow rice.
CHILLIES
It was the Portuguese who, in the 16th Century, first introduced chillies to Thailand.
THAI SALADS
Some of the spiciest of all Thai dishes are the hot, tangy salads - yam - which combine lime juice, fresh herbs, chilli, of course, and a choice of seafood, vegetables, meat or noodles.
BOOZERS
Thailand rates 5th in the world per capita for alcohol consumption.
SINGHA
Thai nobleman, Phraya Bhirom Bhakdi formulated Singha beer's original recipe in 1934, and many international critics regard Singha (pronounced sing) as the best beer in Asia.
CAPSAICIN
Medical research shows that capsaicin, the active heat component in chilli, triggers endorphins (hence the chilli high), improves circulation, lowers cholesterol levels, reduces high blood pressure and protects against some forms of cancer.
SANGSOM
Sangsom is not a whisky, it's a rum (made from sugar cane) and is the only true rum produced in Thailand.
COFFEE
The hill-tribe communities of Northern Thailand's mountain slopes produce excellent coffee.
KANTOKE
The first kantoke dinner performance was conceived and organised by Khun Kraisi Nimanhaemin, Chiang Mai resident, who wanted to host a special event to honour his friends, the US Consul, George Whitney and a Chiang Mai magistrate who were leaving Chiang Mai.
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How hot is hot?
The Scoville test has become the industry standard for determining just how hot, hot really is when talkin’ chilli. The index goes like this:
0-5,000 Mild 5,000-20,000 Medium 20,000-70,000 Hot 70,000-300,000 Extreme
A Mexican jalapeno comes in at 3,500-4,500 units. Thailand’s long, slim phrik chii faa (sky pointing chilli) scores 35,000-45 000 units, rising to 60,000-80,000 for its scorching phrik khii nuu (mouse shit chilli). India’s bird’s eye chilli blasts further up the scale to 100,000-125,000, but is no match for Mexico’s Yucatan Peninsula, or scotch bonnet at a blistering 300,000 units. The heavyweight title for the hottest chilli on earth however, goes to the Red Savina Habanero with a volcanic 570,000 Scoville Heat Units.
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Courting Condiments
To the uninitiated, the array of condiments found on the tables of Thai restaurants may be a little bewildering.
Generally, you’ll find the following:
dried chillies: these powdered red chillies pack a decent punch and until you find your chilli threshold, it would be wise to proceed with caution. A soupcon sprinkled over a noodle dish will add another dimension to the flavour, without overwhelming the dish.
fish sauce: used to add flavour to scores of Thai dishes and a splash on fried rice or pad tai will enhance the eating experience. It often contains slices of fresh chillies and these little firebombs should be spooned around unless you’re hardcore.
sugar: a sprinkle of sugar on a savoury dish may be alien to some, but the Thais have a sweet tooth and often add a pinch for good measure.
vinegar with pickled chillies: goes well with noodle dishes and fried rice and the same warning applies to the chillies.
Don’t be afraid to have a play around with the lot and find out what turns your taste buds on.
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Chopsticks, Spoons or Hands?
The question of what is local etiquette when it comes to using chopsticks, forks, and spoons (knives are of little use) or even hands – may raise a quizzical eyebrow or two.
The basic guideline is to use a spoon in your dominant hand and fork in the other for rice dishes. Chopsticks are used for noodle dishes - sometimes a shallow spoon is used in unison. If chopsticks don’t appear, a spoon and fork are fine for eating noodles.
Save the hands for breaking off lumps of sticky rice and dipping into a little nam prik, (spicy dips) - you’ll soon discover it’s the most practical method.
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Talking Food
Thai food is an intrinsic part of Thai culture and the people love to talk about their cuisine. Undeniably one of the most exciting cuisines in the world, the connection between food and life is comically evident in these Thai idioms and proverbs:
kin naam phrik thuay diaw – ‘eat chilli paste from a single bowl’, to be faithful to one woman
kin haew – ‘eat water chestnuts’, to fail at something
kwaa thua ja suk ngaa kaw mai - ‘before the peanuts are done the sesame will burn’, counsel on the importance of doing things in a logical order
waan yen – (an iced Thai dessert) ‘sweet cool’, a laidback type of person
phak chii rohy naa – ‘coriander leaf sprinkled on top’, doing a good deed merely for appearances
sen yai – ‘big noodle’, similar to ‘big cheese’ in English, someone with big connections
mai kin sen – ‘not eating noodles’, when two people have had a tiff and aren’t speaking
manao mai mii naam – ‘like lime without juice’, boring
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