Singha Beer and Thai Food Basics

The flavors of Thailand are distinct and vibrant. There is a special balance that the flavors must balance in order to be considered truly good Thai food. The saltiness of fish sauce, the sourness of lime, the sweetness of tamarind, the bitterness of lemongrass, and the spiciness of chili peppers all combine for an intense, yet balanced flavor. Taking all of these into consideration, Singha beer compliments all of these flavors.

Singha Lager is a premium, full-bodied lager. A 100% barley malt beer with a distinctively rich taste and strong hop characters, the lager is available at most Thai establishments around New York. Less available is the Singha Light version. Still the same smooth and refreshing taste of the lager with fewer calories.

Singha Beer has become synonymous with Thai establishments here in the United States. To understand how this came to be, we have to look at the history of the brewery and the fami­ly. The Boon Rawd Brewery was set up in 1933, the first of its kind in Thailand. Singha Beer became the first beer to be brewed by a Thai, and has since become ThailandÕs heritage and a familyÕs pride. The beer was introduced internationally in the 1970s. Now, Thailand is a main tourist destination which further pro­motes Singha Beer around the world.

Now, for some Thai food basics so you can enjoy that Singha Beer:
Sriracha: a type of Thai chili pepper, not the brand of hot sauce.
Som Tam: a fresh salad made of green, unripe papaya, lime juice, fish sauce, chili peppers, tomatoes, and usually crushed peanuts.
Laab: a minced meat salad served at room temperature flavored with lime juice, fish sauce, fresh onion, and cilantro.
Tom Yum: a hot and sour broth soup that can be seafood or chicken based.
Green Curry: usually a fresh paste including lemongrass, green chilies, shallot, galangal or ginger, cilantro, basil, and cumin
Red Curry: usually a fresh paste including shallots/red onion, lemongrass, red chilies, garlic, galangal or ginger, tomato paste, cumin, coriander, and shrimp paste
Yellow Curry: usually a fresh paste including lemongrass, yellow chilies, garlic, galangal or ginger, cumin, coriander, turmeric, and shrimp paste
Masaman Curry: is an Indian-influenced curry which includes cumin, cinnamon, cardamom, and cloves.
Pad Thai: medium width noodles with mixed vegetables, egg, crushed peanuts, and a flavor¬ful. Tamarind-based sauce
Pad See Ew: flat, wide rice noodles with mixed vegetables, egg, and a soy based sauce

For more information about distribution, global events, and alcohol content,
check out http://www.singhabeer.com.
For more information about Thai foods and the basics,
checkout http://www.thaitable.com

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About the Author: Rick Lin

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