The restaurant jarosz - ready solutions for your lunch

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These venues have a large display showing the different dishes from which one can choose.

Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Read more...

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According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: khao.

One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice (khao hom mali). Read more...

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Sticky rice, not jasmine rice, is the staple food in the local cuisines of Northern Thailand and of Isan (Northeastern Thailand), both regions of Thailand directly adjacent to Laos with which they share many cultural traits.

Khanom chin is fresh rice vermicelli made from fermented rice, and eaten with spicy curries such as green chicken curry (khanom chin kaeng khiao wan kai) or with salads such as som tam. Read more...

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According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, because of their diverse ethnic populations and cultures.[3] The cuisine of such countries simply cannot be represented by any single, national dish.

The identification of Latin-American national dishes is stronger among expatriate communities in North America.[3] In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. Read more...

 

Welcome to the restaurant Yarosh

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Western influences, starting in 1511 CE when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as foi thong, the Thai adaptation of the Portuguese fios de ovos, and sangkhaya, where coconut milk replaces unavailable cow's milk in making a custard.[17] These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, the Greek adviser of King Narai. Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. They were introduced to Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese.[10][11][12] Such dishes include chok Thai: โจ๊ก (rice porridge), salapao (steamed buns), kuaitiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). Balance, detail and variety are of paramount significance to Thai chefs.

In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International. Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices.

The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. Palm sugar, made from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind contribute sour notes.


11. more info at dhthrjfgvygh.tk Read more...
 

One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice (khao hom mali).

Special meal for you

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Sticky rice, not jasmine rice, is the staple food in the local cuisines of Northern Thailand and of Isan (Northeastern Thailand), both regions of Thailand directly adjacent to Laos with which they share many cultural traits.

Read more...