Thailand knows how to party in style. Whether it’s celebrating the start of the rainy season, a new year or just the size of the moon, there’s a festival for nearly every occasion. And the festivals themselves are some of the wildest, weirdest and sometimes wettest on the planet, involving everything from home-made rockets to buffalo races.
Marking the start of the lunar new year, Songkran involves the entire country throwing water at each other. Thais and tourists alike grab buckets and water pistols and spend the day drenching anyone in sight – a welcome relief from the searing April temperatures. As well as hurling water, locals love to plant coloured paint on visitors’ faces and wish them a happy new year.Of course the light-hearted mayhem has a more serious side – the water represents cleanliness and a chance to forgive and forget any problems in the previous year. Khao San Road in Bangkok is where most foreigners head for, but every town will have its own water-throwing fun.
Bun Bang Fai
Farmers take a swig of local moonshine, light a fuse and step back. Seconds later their 6m (20ft) homemade rockets are blasting skywards. Welcome to Bun Bang Fai,
Thai food is eaten with a fork and spoon. Even single dish meals such as fried rice with pork, or steamed rice topped with roasted duck, are served in bite-sized slices or chunks obviating the need for a knife. The spoon is used to convey food to the mouth.
Ideally, eating Thai food is a communal affair involving two or more people, principally because the greater the number of diners the greater the number of dishes ordered. Generally speaking, two diners order three dishes in addition to their own individual plates of steamed rice, three diners four dishes, and so on. Diners choose whatever they require from shared dishes and generally add it to their own rice. Soups are enjoyed concurrently with rice. Soups are enjoyed concurrently with other dishes, not independently. Spicy dishes, not independently. Spicy dishes are “balanced” by bland dishes to avoid discomfort.
The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry
There are many kinds of Thai curry dishes, from non-spicy to very spicy. This article groups many of the more well-known curry dishes, while giving examples of dishes as well as introductory lists of ingredients and cooking methods.
When people hear the words “Thai Curry”, the first thing that comes to their mind is some spicy coconut milk with curry paste. This is not totally true. Thais say “Kaeng” which means “Curry”. However, Kaeng in Thailand does not only mean curry, but it means the cooking process of mixing various kinds of vegetables with liquid like water or coconut milk. It can be spicy or non-spicy or a vegetarian or non-vegetarian dish like soup, stew, curry or even dessert. I will use the word “Kaeng” throughout this article. In Thailand, there are 2 types of Kaeng: Kaeng Jued and Kaeng Ped. Ped literally means spicy and Jued means tasteless. Kaeng Jued usually refers to non-spicy soup dishes.Kaeng JuedKaeng Jued dishes are usually comprise of broth, vegetables and meat. Homemade broth is preferred over bouillon cubes. Broth is made from boiling pork ribs or chicken bones in water for a long period of time. You will often hear Thais say “nam soup”
The abundant and delicious variations of fresh Thai mangoes are enjoyed by millions in Southeast Asia. This article offers detail on types of Thai mangoes and dishes, while exploring the broader cultural value of Thai mangoes.
The Thai mango is known as “Ma Muang” in Thai, although this varies by region. For example, in the Northern region a mango is also known as “Pae,” and in the South as “Pao.” The mango is rich in symbolic meaning. As part of the feng shui tradition, for generations many Thais have believed that growing a mango tree on the south side of the house will bring prosperity to the family. More broadly, mangoes are so widely enjoyed in Thailand and surrounding countries that they truly do represent a precious part of the culture. There are perhaps more than one hundred types of Thai mangoes, many of them hybrids developed in Thailand. The mango tree only bears fruit once per year, and its season is between late March and early June. This is the time one will find delicately delicious mangoes – a fairly small window of time for top quality. Nevertheless, this small window of time represents much of the enjoyment of mangoes