Southern Food
Southern food is as distinctive as its scenery. Not surprisingly, the coconut, which grows widely throughout the region, plays a prominent role in many southern dishes for its milk tempers the heat of chili, its oil used for frying, and its grated meat serves as a condiment.
Also only expected is the abundance of fresh seafood from the surrounding waters. Cashew nuts from local plantations are eaten as appetizers or stir-fried with chicken and dried chilies, while a pungent flat bean (Sataw) adds an exotic, somewhat bitter flavor much admired by southern diners. Regional fruits include finger-sized bananas, mangosteens, durian, and small sweet pineapples.
Thai food of the south
Thai food of the south tends to be exceedingly chili hot compared with Thai food from other regions of Thailand. Specially favored dishes of the south are a whole variety of gang (spiced soup or curry) for examples, gang liang, gang tai pla, and budu
sauce. Boiled rice mixed in budu sauce known as khao yam is a delicatessen of the southern people. Salty is taste, khao yam is taken with an assortment of vegetable. Considered special ties of the south are sataw, med riang and look niang.
Sataw is a green pod when stripped reveals green berries. Strawberries sometimes chopped into thin slices are cooked with meat and chili or simply added to any gang or maybe boiled with other vegetable in coconut milk, or taken raw with chili sauce. The berries can be preserved by pickling and eaten without further cooking.
Med riang is very much like a bean sprout but much larger in size and dark green in color. It is ready for eating after the outer skin is removed. It can be cooked with vegetable and meat or pickled for eating with gang, chili sauce or lon (ground meat or fish in chili sauce).
Look niang is a round berry in a hard and dark green skin. When the skin is removed it is ready for eaten. The inner layer may or may not be removed depending on individual taste. Look niang may be raw or with chili sauce, lon, gang liang especially gang tai pla. Ripe look niang boiled and mixed with coconut flakes and sugar is served as a dessert.
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