|
Hua Hin Golf | Southern Thai A Land by the Sea The sea is never far away on the narrow Thai-Malay peninsula, so seafood plays a large role in southern Thailand’s recipes. And since the region's cooks love to experiment, the culinary influences of Malay neighbors and the large Chinese population have blended with the Thai style to create a cuisine that is unique and very tasty. The Spice of Life Southerners prefer a more savory sensation than their brothers to the north, making regular use of a salty shrimp paste. Cooks use many “Indian style” spices such as tumeric, cinnamon, cardamom and cumin, alongside the typical Thai lemon grass, galangal root and generous helpings of chilies – especially in the region’s numerous curries. Traditional kaeng matsaman is a thick yellow Muslim curry, that in its original southern recipe blends all of the above spices (plus a few more) simmering them with coconut and beef or chicken. The result is rich and heady – if a little high in calories. The Chinese influence shows itself in the many noodle dishes. Khanom jiin naam yaa, white noodles smothered in a Malay style fish curry and served alongside a platter of fresh vegetables and fruits is one example well worth trying. Roti, an unleavened fried wheat bread is a staple down south, whether dipped in a seafood curry or stuffed with mixtures of meat, onions and spices. |
|
 |
·Departures
· Itinerary
· Weather ·
Pricing · Disclosure
· Caddies ·
Courses · Cuisine·
Hotels · People
· Planning ·
Packing · Why
· Memories ·
Contact · Reservations
·
