Café: A Taste-Tour Through Traditional Thai Cuisine

Posted @ Oct. 01 2010 05:34AM by Derek - in-print

text and photos by Jadrian Klinger

There are three categories diners fall into when it comes to Thai food. First there’s the Thai cuisine connoisseur who bypasses the mild flavors and goes right for the spicier, more exotic dishes. Next there’s the lemongrass-loving herbivore who just cannot get enough tofu and is always pleased by the numerous vegetarian offerings. Then there’s the Thai food tourist who is a fan of Chinese or maybe even Indian cuisine, but either sticks to a standard less-adventurous dish or has never worked up the courage to try a Thai restaurant at all.

Fortunately for Central Pennsylvania restaurant-goers, Kanlaya Thai Restaurant (inside the Asian Mall on S. 13th Street in Harrisburg) has been, with ever-growing success, catering to each Thai-food-patron category – from expert to newbie – for more than a year.

For the newbie, a quick explanation of Thai food is required – all you experts in Thai cuisine, feel free to jump to the next paragraph. Essentially, Thai food is known for its harmony and balance of five flavors: salty, bitter, spicy, sweet and sour. The many flavors and ingredient elements of Thai food are heavily influenced by Chinese and Indian cuisines. Basil, curry, garlic, coconut, peanut, lime, lemongrass and chili are all common tastes within most Thai dishes.

“It’s very difficult to explain Thai cuisine because when a lot of people think of Thai food, they think that it is spicy,” explains Kanlaya’s Manager, Panida Kongjun. “But Thai food is not only spicy; we have a lot of other flavors and a lot of ways that we can create the food – all the food here tastes different.”

Thai cuisine is also broken into two style categories: northern and southern. “In Thailand, we have different parts – there’s a northern part and a southern part,” notes Kongjun. “In the southern part, people tend to eat something very tasty and very spicy. The northern cuisine is a little softer and not too spicy. But for us, we like something very tasty and spicy.”

Much like any other style of cuisine, the authenticity and the flavor of standard dishes of Thai food differ according to region, chef’s preference and overall culinary philosophy. “Thai food is very tasty, some dishes need to be spicy, some dishes need to be sour,” says Kongjun. “Many Thai restaurants are a fusion; they have a mix of styles and have adjusted the taste to fit what they think people want. But that’s sometimes not the real taste. Most Americans like a sweet taste, so you recognize that it’s sweet. But here, we have some that are sweet, because the nature of the food is sweet, but some are not sweet. For example, the curry dishes need to be spicy. If we have to change it that much, we’re not going to make it, because it destroys the taste of the food. So we stick with the way the dish is traditionally made.”

Regardless of what category you fall into – from the knowledgeable expert, to the ingredient-conscious vegetarian, to the curious beginner – Thai cuisine offers a delicious assortment of dishes to please all palates. And Kanlaya stands out as one of the best spots in the area to take a taste-tour through traditional Thai cuisine.

Kanlaya Thai Restaurant
1030 S. 13th Street, Harrisburg
(717) 233-0222
kanlayathairestaurantpa.webs.com

Vegetarian Recommendations
Tom Yum Veggies: Mixed vegetables in hot and sour lemongrass soup.
Tofu Tod: Fried bean curd served with sweet and sour peanut sauce.
Kapow Tofu: Lightly fried tofu sautéed with basil leaves, chili and garlic.
Eggplant Pad Ped: Sautéed oriental eggplants in a spicy black bean basil sauce.

Beginner Recommendations
Satay: Grilled chicken marinated overnight, grilled and served with peanut sauce and fresh cucumber.
Thai Spring Rolls: A combination of cellophane noodles, cabbage, carrots and dried mushrooms served with the Chef’s special sauce.
Ka Pow: Beef, chicken or pork sautéed with basil leaves, chili and garlic.
Pad See Ew: Beef, chicken or pork 
stir-fried with egg, rice noodles, Chinese broccoli and sweet soy sauce.

Expert Recommendations
Tom Yum Goong (Thai Style): Shrimp and fresh mushrooms in a hot and sour lemongrass soup.
Thai Traditional Panang: Tender slices of chicken, pork or beef simmered with Thai traditional sauce and fresh basil leaves, sprinkled with shredded lime leaves.
Kee Mao: Beef, chicken or pork sautéed with basil leaves, chili and garlic, served on a bed of rice noodles.
Green Curry: Traditional style chicken, beef, pork or shrimp curry with bamboo shoots, Thai eggplant and basil leaves.