Travel Reference
In-Depth Information
Tips on Tipples
•
» Thai beers, such as Singha (pronounced 'sing'), are hoppy lagers and often mixed
with ice to keep them cool and palatable.
•
» Fruit shakes are refreshing on a hot day and are served with a pinch of salt to help
regulate body temperature.
•
» Sweet iced coffee and tea are popular street stall drinks.
•
» Thais get their drink on with rice whisky mixed with ice, soda water and a splash of
Coke.
Southern Thai
Along the narrow Malay peninsula of southern Thailand, a whole different flavour
constellation awaits. Southern Thai food draws from the traditions of seafaring
traders, many of whom were Muslims from India, or ethnic Malays, who are now re-
ferred to as Thai-Muslims. Indian-style flat bread (known as roti) often competes
with rice as a curry companion or is drizzled with sugar and sweetened condensed
milk as a market dessert. Turmeric imparts its telltale yellow hue to
kôw mòk gài
(chicken biryani) and southern-style fried chicken. The curries here are flamboyant,
with dry-roasted spice bases prepared in the Indian fashion and lots of locally pro-
duced coconut milk. Shaved, milked, strained and fresh, the coconut is a kitchen
mainstay. Coconuts were once the cash crop of the now-famous island getaways,
and the favoured son or daughter inherited the interior land where the plantations
thrived. The coastal land was less desirable and fell into the hands of the humble
fishermen, a paradigm overturned by tourism. Seafood is plentiful and fresh in
southern cuisine. Plump squids are grilled and served on a stick with an accompa-
nying sweet-and-spicy sauce. Whole fish are often stuffed with lemongrass and
limes and barbecued over a coconut-husk fire.
Northeastern Thai
Northeastern labourers, housekeepers and taxi drivers never leave home without
their triumvirate dishes:
sôm·đam
(green papaya salad),
kôw nĕe·o
and
gài yâhng
(grilled chicken).
