The restaurant jarosz - ready solutions for your lunch

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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).

An alternative is to have one or smaller helpings of curry, stir-fries and other dishes served together on one plate with a portion of rice. Read more...

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Non-glutinous rice is also used for making fried rice dishes, and for congee, of which there are three main varieties: khao tom (a thin rice soup, most often with minced pork or fish), khao tom kui (a thick, unflavored rice porridge that is served with side dishes), or chok (a thick rice porridge that is flavored with broth and minced meat).

In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor. Read more...

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Traditionally, the majority of ethnic Thai people ate with their hands like the people of India.

Palm sugar, made from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind contribute sour notes. Read more...

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Wun sen, called cellophane noodles in English, are extremely thin noodles made from mung bean flour which are sold dried.

This made Thai as the cooking tradition with most dish that successfully made it to the list. Read more...

 

Welcome to the restaurant Yarosh

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An important concept with dining etiquette in the Thai manner is khluk: mixing the flavors and textures from the different dishes with the rice from ones plate. Simplicity isn't the dictum here, at all. An alternative is to have one or smaller helpings of curry, stir-fries and other dishes served together on one plate with a portion of rice. The dishes are all served at the same time, including the soups, and it is also customary to provide more dishes than there are guests at a table.

Balance, detail and variety are of paramount significance to Thai chefs. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE.

With over 40 distinct ethnic groups each with its own culture and even more languages,[25] it comes as no surprise that Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. 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.

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When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice (rat khao).

Special meal for you

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Another unpolished grain, black sticky rice has a rich nutty flavor that is most often enjoyed in desserts.

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