Add cinnamon stick, star anise, cardamom pods and rice; cook, stirring occasionally, until spices are fragrant, about 2 minutes.
The government believed that the project would contribute to agricultural and food exports, while also producing foreign income from overseas transactions of goods and services.Thailand's cuisine has become a global phenomenon as a result of the project.. By 2011, the global number of Thai restaurants had increased to more than 10,000 and the nation positioned itself as the “.
kitchen to the world.” by advancing the exceptional quality of Thai food around the globe and becoming a food capital for the world.It also laid out strict standards for what diners can expect on menus.
Thailand's Department of Export Promotion designed prototypes for three different styles of Thai restaurants: Elephant Jump for fast food, Cool Basil for mid-priced casual cuisine, and Golden Leaf for high-end meals.Thai restaurants abroad can be awarded the.
award by the Thai government, as long as their restaurants abide by the government’s standards.
To be considered authentic and high quality, these restaurants abroad must meet certain criteria during inspections, including being open for at least five days a week, employing government-trained Thai chefs, and using Thai products.salty and umami notes.
from fish sauce and a kick of heat from serrano chile.naturally juicy tomatoes.
, crisp cucumbers, and scallions, the salad is quick and easy to both assemble and dress.Fresh-cut corn kernels offer sweet and creamy flavor along with a light crunch.
(Editor: Adjustable Printers)