文档介绍：THAILAND
Foods
Thai food is internationally famous. Whether chilli-hot paratively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences bined into something uniquely Thai.
The characteristics of Thai fooddepend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle.
Some pictures
I do want to know
what their Names
and tastes are…
In the pumpkin top cut open a small strip, will the inside of the pumpkin seeds and most of the fruit insides. Eggs into a bowl, stir gently, add sugar, salt and coconut cream, continue to stir pletely fusion. Will mix good liquid into the pumpkin, on boiler evaporate (to about 20 minutes), wait until custard molding ripe later, can eat, available for four people taste. Material: small pumpkin, 1 egg 5 only 1/3 cup sugar, palm, and a pinch of salt, 1 cup coconut cream.
Sangkhaya Fakthong(南瓜奶油蛋羹)
In the bowl, combine sticky rice, flour and corn starch, add crunched taro grain, and then rub is kneaded, roll into a soft dough. Knead the dough respectively into small balls, and set aside. Will the palm sugar and salt into a coconut milk, a little heat will be dissolved, in the process of heat, stirring constantly. And to get the ball into the taro. Then wait a few minutes after boiling, from fire take, eat hot. For four to six people to eat. Material: cooked taro, cover a bowl with 1 cup, sticky rice flour 2 cups, corn starch, 1 cup coconut milk 4 cup, palm 1 cup sugar, 1/8tsp salt, water 6-8 teaspoon.
Bua Loi Phuak(椰乳芋头球)
Put the bananas longitudinal section, remove the banana. In a heavy pot into coconut milk, sugar and salt. Bring to get away, to join banana slices, a few minutes after boiling again, and then from the fire scored. Can eat hot, can also wait until after cooling edible. Material: mild hair and gree