Thai Cuisine Philippine Dining and Restaurant

Written on May 11, 2009 – 9:43 am | by Etravel |

Thai Cuisine, Dishes and Food

Thai food is presently one of the fastest-rising and highly regarded cuisines of the world. The cuisine is highly influenced by Chinese and Indian cooking art but still retains its own identity. Creativity is quite evident in such areas as fish decoration and carved fruits and vegetables are used as dish embellishment. Thus highlighting not only the taste but the appearance as well.

What to Order

Pal Pae Za (steamed fish)
These come in two varieties; the first of which has the taste of preserved Chinese Plum or “Neung Bouey Dong”, and the second has the taste of sour tamarind with chili or “Gaeng Solum”.

Yaam Naem (appetizer)
Made from minced pork and seasoned with a secret recipe. When it is served, it is again seasoned with red shallots, ginger, parsley, peppermint, green chilies and lemon according to the guest’s taste.

Tom Yaam Pla Chorn (soup)
A delightful river fish soup which is mildly hot and sour.

Tom Taam Goong (prawn)
Prawn, fish, chicken, pork and beef can also be used to vary the flavor. This famous flavor includes lemon grass, galangal, red shallots, coriander roots, lime juice, green or red chilies or chili paste, lime leaves, mushroom and fish sauce.

Gaeng Ped Bped Yaang (red curry with roast duck)
It tastes mildly creamy from a combination of coconut cream, tomatoes, Lumyai (longan), pineapple and eggplant. the basic red curry paste consists of galingale, kaffir lime, cumin seeds, nutmeg, basil leaves, lemon grass and lime leaves along with chilies, garlic, shallots, peppercorns, fish sauce, shrimp paste and sugar. Steaming rice is the perfect accompaniment for duck curry.

Yaam Khai Yiew mah (classic Thai salad)
Alkaline preserved eggs (known as 1000 year old eggs in the west) along with cashew nuts, green lettuce, onion, coriander, green chili, fish sauce, sugar, lemon and preserved ginger.

Pla Doog Yaang Naam Pla Waan (grilled catfish with palm sugar sauce)
Other kinds of fish can also be used if catfish is not available. The sauce usually consists of palm sugar, wet tamarind and fish sauce. The mixture has to be heated and topped with fried red shallots.

Paad Nua Naam Mun Hoy (fried thin slices of tender beef with oyster sauce)
A perfect companion to the other dishes or selections of this meal. Green peppers, straw mushrooms or champignons, onions, garlic and a little bit of sugar make up the flavoring.

Phad Thai (rice noodles)
It is a mixture of flat rice noodles fried with bean curd, vegetables, egg, peanuts and dried shrimp wrapped in egg omelet. It is known to be Thailand’s national dish.

Tom Kha Gai (chicken coconut soup)
Chicken and mushrooms simmered in thick coconut milk and flavored with fresh herbs such as lemon grass, kaffir lime leaves, coriander leaves, green Thai chilies, galangal and thenĀ  seasoned with fish sauce and black chili paste making this dish tantalizing but not as curries.

Pha Lad Phrik
A whole, fish, deep fried and topped with spicy red chili sauce.

Phad Phrik pao (spicy Thai stir fry)
A choice of chicken, beef or pork stir fry and seasoned with spicy Thai herbs, basil leaves, carrots, fresh chili, bell pepper and tomatoes.



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  1. One Response to “Thai Cuisine Philippine Dining and Restaurant”

  2. By Tim James on Jun 23, 2009 | Reply

    I am a real fan of Thai food. This August, when i will be visiting Philippines, i am surely going to taste all kinds of Thai delicacies that are available! But for this, i must thank Accor group of hotels for the ‘City Super Sale’ offer, without which this trip of mine couldn’t have been possible.

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