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THAI CUISINE

Rice is a staple component of Thai cuisine, as it is of most south-east Asian cuisines.Fairly bland rice or noodle dishes are accompanied by highly aromatic curries, stir-friesand other dishes, incorporating large quantities of chillies, lime juice and lemon grass.Many Thai dishes use kaffir lime leaves, usually fresh - its characteristic flavour appearsin nearly every Thai soup (e.g., the hot and sour tom yam), stir-fry or curry.In Thai cuisine, kaffir lime is frequently combined with garlic, galangal, ginger andfingerroot, together with liberal amount of chillies. Fresh Thai basil is needed for theauthentic fragrance.

Famous Thai dishes:Tom Yum Gung

- hot & sour soup with seafood

Tom Yum Gai

- hot & sour soup with chicken

Tom Ka Gai

- hot sweet soup with chicken and coconut

Satay

- grilled meat served with peanut sauce (originated in Indonesia)

Pad Thai

- pan-fried rice noodles with various ingredients

Red CurryGaeng Keow Waen

- sweet green curry

Yellow CurryMALAYASIAN CUISINE

Malaysian cuisine reflects the mix of cultures of Malaysia itself with influences fromMalay, Indonesian, Chinese and Indian ethnic groups. Rice, noodles, bread, curry, fruit,coconut, seafood and chicken tend to dominate the dishes of this southeast Asian nation.It's not easy to find authentic ethnic Malay food in Malaysian restaurants. However, youcan take your pick of Chinese,

Nyonya

(a local variation on Chinese and Malay food -Chinese ingredients, local spices), Indian, Indonesian or (sometimes) Western cuisines.

Satays

(meat kebabs in spicy peanut sauce) are a Malaysian creation and they're foundmost everywhere. Perhaps the unofficial national dish of Malaysia is

nasi lemak

, literallycoconut rice, which comes as a platter with curry chicken, cucumber, small driedanchovies, hard boiled egg and hot spicy sauce, among others. For breakfast, the Indianinfluence comes through -- there is

roti canai

(also known as roti chennai), which islayered Indian bread served with curry chicken gravy, or dosai, which are thin Indiancrepes originating from southern India.Some other notable dishes include fried soybean curd in peanut sauce, sour tamarind fishcurry, fiery curry prawns and spiced curried meat in coconut marinade. Muslim Indiandishes have developed a distinctly Malaysian style. The variety of wonderful tropicalfruits and fruit juices available is huge, and strange sweet concoctions include

cendol

(sugar syrup, coconut milk and green noodles) and

ais kacang

(beansand jellies topped with shaved ice, syrups and condensed milk). Anunusual mix can be found with

rojak

, which is a fruit salad with atopping of thick dark prawn paste.

641.5 K.Rajshekhar. November- 04. No.21 (02) BSc H& HA. Page 1 of 2

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