Top 10 Thai Food舌尖上的泰国[泰语论文]
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更新时间:2017-06-21
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“味”是食物的灵魂所在，五味的调和与平衡也是烹饪艺术所追求的最高境界。泰国菜有几百年的悠久历史，其配料丰富、口味多变、香味馥郁，尤其注重辣、咸、甜、酸、苦五味的调和。无论是酸辣口味的冬阴功汤，还是甜中带咸的腰果鸡丁，都能让食客的味蕾得到极大的满足。
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Thai cuisine is a favorite of gourmet1） food aficionados2） around the world. It is well known for diversity of ingredients， complex spiciness and intricate flavors and aromas3）. Many Thai dishes are even prepared with a blend of herbal4） ingredients that are purported to have health benefits.
An important principle of Thai food is a balance of five flavors—spicy， salty， sweet， sour and bitter. The one indispensable ingredient which is used in seasoning5） many Thai dishes is fish sauce. Fish sauce is considered an essential ingredient in Thai cooking in much the same way as soy sauce6） is important to Chinese cooking. Thai food is eaten either as a single dish or with rice. Steamed rice is the staple food although sticky rice7） is more popular in the north and northeast of Thailand where special rice varieties are produced for their sticky starch qualities.
There is such a broad range of favorite Thai food dishes available that many people will come to Thailand and wonder where to begin； and so， I have prepared this article to present a list of my top 10 favorite Thai dishes.
Gai Pad Met Mamuang （Stir-Fried Chicken with Cashew Nuts8））
Even though Gai Pad Met Mamuang does not represent an overview of Thai food， it is still a very nice treat to your taste buds. Since it is by no means spicy or hot， this slightly sweet and salty chicken fried with crunchy cashew nuts is aptly satiating9） for children or beginners who are not used to spices.
Por Pia Tord （Fried Spring Roll）
Fried spring roll is one of the most popular appetizers10） for foreigners because it is not spicy and comes with sweet and sour dip11）. Spring rolls are crispy pastries with fried vegetable fillings. Though spring rolls are commonplace in many Southeast Asian countries， Thai Por Pia is different in flavor with a special dip prepared from Japanese apricots12）.
Panaeng （Meat in Spicy Coconut13） Cream）
Panaeng can be cooked using either pork， chicken or beef. Panaeng tastes like Thai red curry14）， but the coconut milk sauce is thicker and richer. Compared to Thai red curry， Panaeng is mildly spicy and sweet. Paneang is best served with warm steamed rice. There is nothing to dislike about Panaeng except the fact that it can be too meaty for some people that prefer vegetables with their dishes. Som Tam （Spicy Papaya15） Salad）
Som Tam is one of the most popular foods among Thai people for its fiercely spicy and sour flavors. Som Tam， which literally means “Sour Pounded，” is a spicy salad made from a mix of fresh vegetables including shredded unripened papaya， yardlong beans and tomato. Som Tam is unique in that the spicy dressing16） and salad vegetables are pounded and mixed in the mortar17） using a pestle18）. Som Tam is usually served with grilled chicken and sticky rice. Som Tam is good for your health for it contains no fat， is low in calorie and high in vitamins. Its strong spiciness might leave your tongue burned and swollen19）. Just say “mai phed” （not spicy） to your waiter if you want less chili pepper.
Moo Sa-Te （Grilled Pork Sticks with Turmeric20））
These tantalizing21） sweet-flavored grilled pork sticks are refined with rich， juicy sauce made of turmeric and curry powder. Moo Sa-Te makes a savory hors d’oeuvres22） that will appease any taste buds. These juicy grilled pork sticks are usually served with two saucy dips—one is a mildly spicy thick sauce with ground peanuts， coconut milk and curry powder and another one is a sweet and sour vinegar sauce with chopped shallot， pepper and cucumber to mitigate its oiliness.
Tom Yam Gai （Spicy Chicken Soup）
Chicken soup is very good to eat when you have a cold but Tom Yam Gai or spicy chicken soup is a yummy23） treat that you will fall in love with at your first sip. Tom Yam Kai is a clear chicken soup seasoned with a blend of chili， lime and fish sauce. The broth24） is simmered with Thai herbs like lemon grass， shallot and galangal which give it a unique aroma.
Tom Kha Kai （Chicken in Coconut Milk Soup）
Although Tom Kha Kai is another variation of chicken soup， it deserves a place in the Top 10 list because of its unparalleled taste and popularity. Similar to Tom Yam Kai， the broth is prepared with many types of Thai herbs with the special addition of coconut milk that makes this soup unique. Though the soup is seasoned with chili， lime and fish sauce just like Tom Kha Kai， thanks to the coconut milk the broth is milder and less spicy. This is usually more preferred by non-spicy eaters.
Kang Keaw Wan Gai （Green Chicken Curry）
Chicken is one of the popular meats used in Thai cuisine； it is usually available in most curry and soup. Kang Keaw Wan， literally translated as “Sweet Green Curry，” is nicely sweet and slightly spicy and tastes very delightful with a proper blend of the spiciness from green curry chili paste， blandness from coconut milk， sweetness of sugar and saltiness of fish sauce. It is usually eaten with steamed rice or served as a sauce to rice noodle25）. Pad Thai （Fried Noodle）
This national dish prides itself on its long history traced back to previous centuries. Pad Thai flaunts26） the authenticity of Thai culinary arts in using only the best fresh ingredients and balancing the five fundamental flavors. The stir-fried noodle has become popular because it tastes yummy and is served with a variety of seasonings to suit your tastes. Pad Thai has two different styles： the classic and the variation. The classic Pad Thai is a stir-fried noodle with eggs， fish sauce， tamarind27） juice， red chili pepper plus bean sprouts， shrimp and tofu and garnished28） with crushed peanuts and coriander while another style is relatively dry and lightly-flavored. The latter is easily found among street vendors and dominant in Thai restaurants in the West.
Tom Yam Goong （Spicy Shrimp Soup）
No other dishes can defeat the renowned Tom Yam Goong as the optimal representative of Thai gourmet. Tom Yam Goong is truly one of a kind29） with its fierce spiciness and sourness and a blatant use of fragrant herbs including galangal， lemon grass， kaffir lime leaves， shallot， tamarind and chili pepper. There are two styles of Tom Yam： the clear spicy soup and the thick spicy soup. The latter is cooked by adding coconut milk or milk to the broth in order to thicken the stock and give the dish a milder flavor. Tom Yam is very versatile and can be made with prawns， chicken， fish， a mix of seafood and mushroom. Tom Yam Goong is definitely a signature dish of Thailand.
泰国菜是世界各地美食发烧友的最爱。众所周知，泰国菜配料多样、调料丰富、口味多变、香味馥郁。许多泰国菜甚至含有多种据说有益于健康的药草成份。
泰国菜的一条重要准则是辣、咸、甜、酸、苦五种味道的平衡。许多泰国菜里都会用到一种不可或缺的配料来调味，这种配料就是鱼露。鱼露被认为是泰式烹饪的必要成分，它的重要性就好比中式烹饪中不可或缺的酱油一样。泰国菜可以单独吃，也可以与米饭一起吃。蒸米饭是主食，不过在泰国北部和东北部，更受欢迎的是糯米，这些地区会种植一些带有粘性、富含淀粉的特殊水稻品种。
泰国拥有如此多深受喜爱的菜肴，许多人来到这里会不知道该从哪道菜开始下口。因此我写了这篇文章，为大家列出我最喜爱的十道泰国菜。
腰果鸡丁
腰果鸡丁虽不能代表泰国菜的全貌，但对你的味蕾来说却是一道绝佳的美食。这道菜完全没有辛辣味，略带甜咸的鸡丁和脆腰果爆炒，正好能让孩子们和那些刚接触泰国菜的不习惯吃辣的人吃得饱腹又满足。
泰式炸春卷
泰式炸春卷是外国人最喜爱的一道开胃菜，因为它不辣，还可以蘸上甜酸酱吃。炸春卷的外皮酥脆，内里填充的是炒熟的蔬菜。炸春卷在东南亚很多国家都比较常见，但泰式炸春卷因佐以梅子制成的独特蘸料而别具风味。
辣椰汁肉
辣椰汁肉可以用猪肉、鸡肉或牛肉烹饪而成。这道菜吃起来像泰式红咖喱，但它的椰奶酱汁比泰式红咖喱更浓郁。比起泰式红咖喱，辣椰汁肉略有些辣和甜，泰语论文范文，和着一碗热腾腾的米饭最好吃。这道菜没什么可挑剔的，只是对喜欢餐里有蔬菜的人来说，它里面的肉多了一些。
青木瓜沙拉
青木瓜沙拉的味道极酸、极辣，因此成为泰国人最爱的一道菜。“Som Tam”的字面意思为“酸打”，是一种辣味沙拉，由各种新鲜蔬菜混合制成，这些蔬菜包括青木瓜丝、豇豆和西红柿。将辣味调料和做沙拉用的蔬菜放在研钵里用杵敲打、搅拌，就制成了风味独特的青木瓜沙拉。这道菜通常与烤鸡肉和糯米一起吃，由于其不含脂肪、卡路里低，而且维生素含量高，对人们的健康十分有益。青木瓜沙拉非常辣，吃完后你会觉得舌头火烧火燎，跟肿了一样。如果你不想要那么多辣椒，就和服务生说声“Mai phed”，就是“不辣”的意思。 姜黄烤猪肉串
这道诱人的甜味烤猪肉串佐以姜黄和咖喱粉制成的浓郁多汁的酱料，味道更好。烤猪肉串是美味的餐前点心，能够让所有的味蕾得以满足。这种多汁的烤猪肉串通常佐以两种蘸酱：一种是微辣的浓酱，里面含碎花生、椰奶和咖喱粉；另一种是酸甜味的醋酱汁，里面有葱末、辣椒和黄瓜来消除油腻感。
冬阴功汤
鸡汤在感冒时喝是极好的，但是冬阴功汤（或辣鸡汤）这道美味，你喝头一口就会爱上它。冬阴功汤是一道鸡肉清汤，其调料混合了辣椒、青柠和鱼露。煨汤时，将柠檬香茅、青葱、姜根等泰国药草放入汤中用文火炖，这些药草赋予了它独特的香味。
椰奶鸡汤
虽然椰奶鸡汤不过是另一种形式的鸡汤，但它无与伦比的美味与受欢迎程度使它完全有理由在这十大名单中享有一席之地。这道汤和冬阴功汤一样，也用多种泰国药草一起慢炖，其中还特别添加了椰奶，这赋予了它独特的口味。虽然椰奶鸡汤也像冬阴功汤一样用辣椒、青柠和鱼露调味，但多亏其中添加了椰奶，泰语论文网站，这使它的味道更温和，也不那么辛辣。不吃辣的人通常更喜欢这道菜。
青咖喱鸡
鸡肉是泰国菜中常用的肉类，在大多数的咖喱菜肴和汤中都会有。“Kang Keaw Wan”的字面意思是“甜绿咖喱”，甘甜怡人，味道微辣，恰到好处地融合了青咖喱辣椒酱的辛辣、椰奶的清淡、糖的甜和鱼露的咸，十分可口。这道菜通常配上蒸米饭吃，或者作为米线的酱料。
炒河粉
这道“国菜”因拥有悠久的历史而自豪，其历史可以追溯到几个世纪以前。炒河粉只用上好新鲜的原料，调和了五种基本口味，彰显了正宗的泰国烹饪艺术。炒河粉深受人们的喜爱，因为它味道可口，而且还配有各种调味品来迎合不同的口味。炒河粉有两种不同的风格：传统炒河粉和变异的炒河粉。传统炒河粉将米粉条和鸡蛋、鱼露、罗望子汁、辣椒、豆芽、虾、豆腐一起炒制，再加上碎花生和香菜作为配菜。而变异的炒河粉相对来说较干，味道也较淡。后者在街道小摊上很容易看到，在西方国家的泰式饭店里占据着主导地位。
泰式酸辣虾汤
没有什么美食能够和这道闻名遐迩的泰式酸辣虾汤媲美，这是泰国美食的最佳代表。泰式酸辣虾汤是一道独一无二的美食，味道极辣、极酸，其中大量添加了姜根、柠檬香茅、泰国青柠叶、青葱、罗望子、辣椒等香味扑鼻的药草。酸辣虾汤有两种口味：辣清汤和辣浓汤。其中辣浓汤是在原汤中加入了椰奶或牛奶，这样汤更浓，口味也更温和。酸辣虾汤制作方式多种多样，可以和明虾、鸡肉、鱼、各种海鲜以及蘑菇等一起煨制。毫无疑问，泰式酸辣虾汤是泰国的一道招牌菜。
1. gourmet [g???me?] adj. 珍馐的；美味佳肴的
2. aficionado [??f??i??nɑ?d??] n. 酷爱……者，……迷
3. aroma [??r??m?] n. 芳香，香味
4. herbal [?h??x（r）b（?）l] adj. 药草的
5. season [?si?z（?）n] vt. 调味
6. soy sauce：酱油
7. sticky rice：糯米
8. cashew nut：腰果
9. satiate [?se??ie?t] vt. 使饱足
10. appetizer [??p??ta?z?] n. 开胃品
11. dip [dip] n. 蘸酱，调味酱，果酱
12. Japanese apricot：梅子
13. coconut [?k?uk?n?t] n. 椰子，椰肉
14. Thai red curry：泰式红咖喱，一种以汤菜形式出现的佳肴，以鸡肉、牛肉或羊肉中的任意一种配以各色青菜制成。
15. papaya [p??pai?] n. 番木瓜，木瓜
16. dressing [?dresi?] n. （用油、醋、香料等制成的，拌色拉用的）调料
17. mortar [?m??（r）t?（r）] n. 研钵
18. pestle [?pes?l] n. （捣碎或碾磨用的）杵
19. swollen [?sw??l?n] adj. 肿起的
20. turmeric [?t??（r）m?r?k] n. 姜黄，姜黄根粉
21. tantalizing [?t?nt?la?z??] adj. 逗人的；撩人的
22. hors d’oeuvres：开胃小菜
23. yummy [?j?mi] adj. 美味的
24. broth [br?θ] n. 肉汤
25. rice noodle：米线
26. flaunt [fl??nt] vt. 夸耀，炫耀
27. tamarind [?t?m??r?nd] n. 罗望子，一种常绿乔木
28. garnish [?ɡɑ?（r）n??] vt. 给……加配菜
29. one of a kind：独一无二
Tom Yam Gai Recipe （冬阴功汤做法）
Ingredients （原料）
① 8 oz chicken breast， cut into 1 1/2 inch pieces （with or without bone） ② 4～5 kaffir lime leaves ③ 2～3 pieces galangal， slices ④ 1 1/2 cup straw mushroom， halved ⑤ 4 Tablespoons Thai fish sauce ⑥ 3 cups water ⑦ 1 stalk lemon grass， cut into two-inch long pieces ⑧ 2 Tablespoons lime juice ⑨ 1 Tablespoon Thai chili pepper， chopped
Directions （步骤）
Bring water to boil in a medium-sized pot over high heat. Add kaffir lime leaves， galangal and lemon grass. Cook for 2 minutes.
Add straw mushrooms. Cook for a few minutes more. Add chicken. Do not stir. Cook for 5 minutes or less until the chicken is cooked through—do not overcook.
Remove from heat. Season to taste with fish sauce， lime juice and chili peppers. Serve immediately with steamed jasmine rice. |
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