Reviews

A piece of paradise

If you have done the island hopping in Phuket and you just want a quick 30 min speedboat ride to a beautiful little secluded island then Coral island ..

Wonderful Diving Trip at Phuket- Merlin Divers - Kamala Diving Center

Its great time of diving trip at Phuket with Merlin Diver. My freinds and I participate the discovery dive program of Merlin Diver on Dec 2011. It is ..

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Dining

Dining
Variety kinds of freshness and delicious international cuisine are serving you day and night throughout Phuket. Phuket Local Cuisine guaranteed tasteful and uniqueness, you cannot taste this original and uniqueness elsewhere.
Located at the heart of the Andaman Sea, Phuket boasts itself to offer the world best seafood cuisine.

Gallery of wines is well prepared to soothe your mood along that fine jazz
  • Thai food is internationally famous. Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked.
     
  • Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of more sizeable meat morsels to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spice.

    Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying
     
  • Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chilies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.

    Thais were very adapt at 'Siamising' foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.

    Overpower ing pure spices were toned down and enhanced with fresh herbs, such as lemon grass and galanga. Eventually, fewer and less spices were used
     
  • It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementary combinations of tastes.

    A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non-spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal.