Enjoying The Spicy Thai Food
I am not really a big fan of Thai Food, simply because I found Thai Cuisine to be too spicy. But I was even more surprise when I visited Thailand. The Thai Food I’ve tried in some Thais Restos in the Philippines were all toned down as far as spices are concerned. Nonetheless, I have to enjoy my trip and tried whatever I can to complete the experience.
The Central Airport Plaza is the biggest and the most advance mall in Chiang Mai. It has a wide array of restaurants which offers international cuisines. But International Dishes are not the kind of food I wanted to eat there, it’s their native food which I wanted to enjoy. The Central Airport Plaza has two food courts, on the upper floor are combinations of International and Local Cuisine and on the basement is a food court which offers all local and native Thai Food.
I love the basement food court of the Central Airport Plaza because it offers food which depicts the real culture of Thailand. The place also sells a variety of Thai Delicacies perfect enough to have a great Thai experience.
I went to the place for a couple of times but, unfortunately, I cannot name most of the food as most vendors cannot communicate in English.
Hor Nueng Gai is one of the oldest Northern Thai recipes which are still served nowadays. Hor Nueng Gai means Chicken Wrapped in Banana Leaf. Main ingredients include chicken, noodles, bean sprouts and other vegetables and herbs prepared in a pan then wrapped in banana leaf and steamed. I like the presentation of this food and it is not spicy.
Chili Beef denotes already spicy. But the stir fried Kale neutralizes everything.
Kale or borecole (Brassica oleracea Acephala Group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccoli, cauliflower, collard greens, and brussels sprouts.
Thai Lemongrass and Chile Soup (Tom Yum). I suppose this dish is familiar to us because this is served in some restaurants in the country. But boy, the Tom Yum soup I have tasted in Thailand was far spicier than its counterpart here in the Philippines.I should say, “It’s a delicious spicy, vegetarian soup that will clear out even the most congested of sinuses.”
Literally, the words “tom yum” are derived from two Tai words: “tom” and “yam”. “Tom” refers to boiling process, while “yam” refers to a kind of Lao and Thai spicy and sour salad. Thus, “tom yum” is a Lao and Thai hot and sour soup. Indeed, tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.
I like this Grilled Chicken with Cream Lemon Sause because it has a hint of western taste.