Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. Bami is made from egg and wheat flour and usually sold fresh. Meats used in Thai cuisine are usually pork and chicken, and also duck, beef, and water buffalo. Today, however, most Thais eat with a fork and spoon. Game, such as wild boar, deer and wild birds, are now less common due to loss of habitat, the introduction of modern methods of intensive animal farming in the 1960s, and the rise of agribusinesses, such as Thai Charoen Pokphand Foods, in the 1980s. Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people. Anna Leonowens (of The King and I fame) observed in her book The English Governess at the Siamese Court (1870).
The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness. "princely rice"). Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath.
Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers. Meats used in Thai cuisine are usually pork and chicken, and also duck, beef, and water buffalo. 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). Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in". The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. Thai farmers historically have cultivated tens of thousands of rice varieties. One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice (khao hom mali). Many dishes that are now popular in Thailand were originally Chinese dishes.