138 | Culture Ways of Life and Wisdom
Geographical proximity as well as trades in the past between Thais and foreigners has influenced
Thai food culture, leading to the identity of each region’s cuisine. In Northern Thailand, sticky rice is served as a main
dish. As such, a set of dishes on “Khan-Toak” (a pedestal tray used as a small dining table in the Northern region)
comprises sticky rice. Sticky rice is generally eaten with hand by squeezing into a small ball shape and dipping in soup
or chilli pastes such as Nam Prik Num (roasted green chilli paste), Nam Prik Ong (fried minced pork chilli paste, and Nam
Prik Nampu (paddy crab chilli paste) with fresh or cooked vegetable, Kae curry, Hang-Lay curry, Ho curry, bamboo shoot
curry, Om curry, and sweet leaf curry as well as; deep-fried dishes (for instance Pork Rind and Sai Aua, the Northern
Thai spicy sausage); spicy salad dishes (such as bamboo shoot salad, frog salad, dried beef dipping sauce, jackfruit
salad, mango salad, pickled green mustard salad; and steamed dishes (for example Northern steamed meet and rice,
steamed fish with Northern curry paste).
Because of their agricultural abundance more than that of any other regions, people of Central Thailand eat rice as
a main dish, while other dishes are influenced by various cultures from China, India, Cambodia, and Western countries. But
the flavors are adjusted in accordance with Thai preferences and lifestyles, such as a curry soup made of coconut, and
stir-fried dishes cooked with oil in a pan. There are many types of side dishes and flavors of food in this region because
of used different ingredients. For examples, sour taste can be extracted from lime, tamarind, kaffir lime, and bilimbi.
Salty taste can be obtained from fish sauce and shrimp paste. Spicy taste can be from chilli, pepper, and spices.
Isan people consume sticky rice and fermented fish (Pla Ra), which is produced from local wisdom in food preservation
and is used as a main ingredient in every type of Isan dishes. Isan people serve their set of dishes on “Pa” which is
a round pedestal tray made of rattan or bamboo. The size of tray depends on number of family members. A set of
dishes on the “Pa” comprises sticky rice, a dip, a side dish, a spicy salad dish, and a curry soup, similar to those in
other regions.
Because of its coastal location, there is a large quantity of seafood in Southern Thailand. The region’s dishes
reflect the integration of food culture between Thai Buddhists and Thai Muslims, especially evident in the use of spices
as ingredients for cooking. Additionally, its huge amount of rainfalls and the longer rainy season result in several
local vegetables -- such as bitter bean (Sator), djenkol bean (Luk Nieng), cashew nut, fever vine leave and taro stalk,
apparently different from those in other regions. A set of Southern dishes, is normally served on a round brass pedestal
tray, comprises steamed rice, and several side dishes such as a dip, a stir-fried dish and a curry soup.
Thai culinary wisdom is reflected from the cooking methods, tastes of the food, and the nutritious value of food,
suitable for different living condition and lifestyles of each region. Round shape seating with food sharing in each region
is also a unique eating culture. Not only enjoyable, it is good for strengthening relationship of family members.
“A “set of Royal Thai Cuisine” in the Central region
is more various and exquisite than any other Thai dishes.
It consists of main dishes, desserts, side dishes,
delicately cooked for the excellent taste and further led
to new dishes, such as Cho Muang (sweet purple dumpling),
Jaa Mong-Goot (egg yolks dumpling in wheat flour crown),
Luk Choup (mini sized fruits made of mung bean), Khao Chae
(rice soaked in cool jasmine water), as well as carved
vegetables and fruits.”