There are many foods in thailand but these food are a must in thailand in holiday celebration.
One of the most important feast days is Songkran, the traditional Thai New Year, celebrated in April. People throw buckets of water at each other to let everyone start fresh for the coming year. Egg rolls are traditionally eaten for Songkran, as well as other holidays. Custard is another traditional dish served on Songkran.
Although most Thais are Buddhists, there are no food taboos in Thailand. The Thais celebrate a number of seasonal festivals and Buddhist holidays with feasts and banquets. Some of the foods eaten at these meals have a symbolic meaning. Among these are “golden threads,” a thin layer of egg or noodles wrapped around small pieces of food. It is thought that they bring good luck and wealth to the person who eats them. Like the Chinese, the Thais believe that long noodles symbolize long life. Grilled, baked, or fried chicken is a popular food for holiday banquets. While everyday meals end with fruit, sweet desserts are served on special occasions. These fall into two categories: cakes ( kanom ) and liquid desserts, such as bananas and coconut milk.
Poa Pee (Thai Egg Rolls)
3½ ounces (one-half package) rice noodles or cellophane noodles
½ pound ground pork
½ pound ground beef
1 cup carrots, peeled and shredded
1 cup bean sprouts or shredded cabbage
½ medium onion, chopped
1 Tablespoon fish sauce
¼ Tablespoon pepper
½ clove garlic, finely chopped
1 teaspoon sugar
1 package of lumpia papers (rice-paper wrappers may be substituted; both are sold in gourmet or frozen foods section of supermarket or Asian grocery store)
½ cup vegetable oil
3 black mushrooms (optional; sold in Asian grocery stores and some supermarkets and gourmet stores)
If using black mushrooms, soak them in hot water for 15 minutes. Drain well in a strainer.
Discard mushroom stems and shred caps.
Soak noodles in hot water according to package directions. When soft, drain and cut into 2-inch pieces with a sharp knife or scissors.
In a large bowl, beat egg well. Add black mushrooms, noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic, and sugar. Mix well.
Place 1 wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so they don’t dry out.
Place about 1½ Tablespoons of filling just below the center of each wrapper and fold up into a roll. Press edges to seal.
In a large skillet or wok, heat oil over medium heat for 1 minute.
Carefully place 3 rolls in oil and fry slowly for about 10 minutes or until golden brown. Turn and fry the other side 10 minutes.
Keep fried rolls warm in oven heated to 200°F.
Serve hot with individual bowls of nam pla prig or with sweet-and-sour sauce.
Sang Ka Ya (Thai Coconut Custard)
¼ cup brown sugar
¼ cup white sugar
1 cup coconut milk
1 cup winter squash, thinly sliced with seeds and rind removed
In a deep bowl, beat eggs well.
Add brown and white sugars and stir until dissolved.
Add coconut milk and squash and stir well.
Pour mixture into a 9- by 9-inch baking pan or a 9- or 10-inch pie pan.
Place ½ cup water into a steamer or Dutch oven large enough to hold the custard pan.
Bring water to a boil over high heat, and place pan with custard inside.
Cover and steam over high heat for 30 minutes.
Serve at room temperature.
Banana with Coconut Milk
12 half-ripe bananas
4 cups fresh or canned coconut milk
¼ cup sugar
⅛ teaspoon salt
Peel the bananas and cut in quarters. Place in a steamer over boiling water. Steam for 20 minutes; set aside.
In a large pot heat the coconut milk, sugar, and salt on high heat. As soon as it boils, add the bananas.
Reduce heat and simmer for 1 hour.
Serves 8 to 12.