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» Prawns A wide variety of prawns are available Grey or pink. Tiger prawns are
commonly called jumbo prawns. They are usually barbecued and the meat
pulls easily away from the shell. slit in half , and saut้ed with
garlic butter, is another popular way of cooking prawns.Smaller prawns can be deliciously prepared with steamed herb, fried with garlic and pepper, or baked with salt. But one should not leave Samui without trying Tom Yum Goong , the undeclared national soup of Thailand made of lemon grass, ginger, and shrimp. When selecting prawns, the head should not be discolored, nor should it have and unpleasant smell. |
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» Lobsters Lobsters are usually kept in tanks. Lobsters can be steamed and served with garlic butter. Seafood restaurants pride themselves in their own secret sauce recipes to accompany your order. In choosing lobsters the joint between the head and tail must be translucent and not of a black discoloration. |
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» Shellfish Oysters on the half shell served chilled with a garlic-lemon and chili
sauce topped with Chinese mustard. Most restaurants serve this as an
appetizer...truly irresistible! Another method of preparing oysters is
to have them fried, boiled, or stewed in a clay pot with fragrant
basil leaves. Cockles, clams, mussels, and more shellfish choices are
available in Samui. These shellfish are either aromatically steamed
with sweet herbs, or saut้ed in garlic butter. In selecting shellfish,
it is deemed fresh when the membrane is clear. |
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» Squid Garlic squid or barbecued squid are savory dishes, but squid deep-fried in batter is a delicious way of preparation. The thin crispy batter crumbles as you bite into the tasty, tender meat. |
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» Fish Steamed Fish (Pla Neung) is served in a fish-shaped tray atop a
burner. Every restaurant has its own varied of garnishing for steamed
fish. Some are topped with preserved Soya beans, ginger, garlic and
onions. Others combine minced pork with preserved lemon, preserved
leeks, chilies, onions, or shallots. Snapper, groupers, sea bass, sea
perch, mullet, skip jack, and trevally are recommended fish for
steaming. Sweet and Sour fish (Pla Preaw Wan) is a deep-fried fish
with a simmered sauce made from arrowroot, baby cucumbers, tomatoes,
pineapple, and onions ladled over the fish. Fish with Tree Sauces (Pla
Sam Rod) is a deep-fried fish served with a combination of three
sauces. Deep - fried mustard green are used as garnishing. Flounder,
skip jack, and sole are recommended for this special Thai dish. Fried
Fish with Garlic and Pepper (Pla Thod Krathiam) is pan-fried and
seasoned with fried garlic and a strong dash of pepper. Bar-B-Q Fish (Pla
Yang) is a tasty treat wrapped in banana leaf and barbecued directly
on the grill.When selecting a fresh fish, the eyes must be shining and not dull or glazed. The body must be firm when pressed and the gills should be a rich red color. |
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» Crabs Crabs taste great when fried with curry powder. A plate of chili crabs with extra hot peppers is for persons who love hot food. Crab claws with glass noodles and celery is a mild and tempting Thai dish served in a clay pot. Barbecued crabs is an interesting way of preparation, while steamed crabs are the European way of savoring the natural sweetness of the meat. To assure freshness, crabs must be alive when you select them. |
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» Learning Thai cooking If your interest is simply in learning more about what goes into Thai
dishes in order to enhance your knowledge and enjoyment when dining
out, don't hesitate to join us. |
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» Terms used in
Thai menu Cooking techniques and flavorings
Meats & Seafood
Vegetables
Rice
Example for order Boiled rice and Fried rice
Starters
Salad & Soup
Noodle Sauces |
One of the
greatest joys of Thailand, and especially Samui, is the superb
cuisine. abundant and , combined with a growing number of European
restaurants, the choice is immense. It is easy to eat sumptuously for
little more than 200 Baht per person.
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