30.10.2020

Rice – a central component of Thai cuisine

The name in the local language shows how important rice is as a staple of Thai cuisine: Kin Khao means something like “eating a meal”. It is not for nothing that the country was given the nickname “Land of millions of rice fields” during the time of the northern Thai kingdom of Lan Na. It has been cultivated in Thailand for thousands of years, and with 8.5 million tons of the staple food exported, the country is still one of the largest producers in the world today.

Enjoy Thai hospitality in the gourmet restaurant

Gourmets value Thai cuisine for the exotic flavors and harmony of exotic ingredients. The Baan Sukhothai restaurant takes its guests on a journey to the Far East, where hospitality and authenticity play a major role. As a contrast to the often spicy flavor of many local dishes, rice is an irreplaceable part of Thai cuisine. Rice plays a crucial role in both sweet and savory dishes. In Thailand, especially in the north and north-east, sticky rice is not eaten with a knife, fork and spoon like in the Fine Dining Gourmet Restaurant in Augsburg, but with the fingers. To do this, locals roll the cooked grains into a small ball and dip them into various dishes. To do this, they use their thumb and forefinger according to the old tradition. At each meal, the hosts give a small bowl of warm water to clean the fingers in between. Glutinous rice is a special type of short grain rice that is characterized by its versatility. In the gourmet restaurant in Augsburg, those with a sweet tooth like to enjoy Bua Low. The warm dessert consists of sticky rice balls formed with mild and creamy coconut milk. But sticky rice also tastes great with fish and meat dishes as well as vegetarian options. In Thailand, chefs also use it to prepare snacks for on the go, which you can easily eat with your fingers.

Experience authentic Thai cuisine in Augsburg

Quite typical of the Thai cuisine, which guests in the Gourmet Restaurant in Augsburg enjoy in excellent quality, is that rice is served separately. Only in curry dishes do cooks mix the side dish with sauce and other ingredients. Chefs in the Gourmet Restaurant in Augsburg particularly like to use delicately scented jasmine rice. It is also known by its Thai name Kao Hom Mall. Like basmati, it falls into the fragrant rice category. The aromatic side dish owes its name to the lovely scent that is released during the cooking process. Because of the slightly sticky consistency like jasmine rice, it is particularly popular in Thailand. The variety originally comes from the Yasothon province, which is still known today as the “cradle of jasmine rice”. In the Fine Dining Restaurant in Augsburg you can enjoy the specialty with curries, for example.

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