The Best of Thai Cuisine

You can never go wrong with Thai food. Unless you can’t stand spicy food, that is. Then again, you can always ask for the non-spicy version if it comes to that. Indulging in Thai food is one of the best things you can do, and if you are uninitiated to this cuisine, it is about time that you discover it!

You can find excellent Thai restaurants all over the world, but I have to say that my best gastronomic experiences were in the country itself. This is to be expected, just as with any other cuisine. If you ever find yourself in Thailand - you should make it a point to do so, actually - make sure you check out these dishes, which I consider to be the best of Thai cuisine.

Green Mango Salad

What better way to start a meal than with a fresh salad that gives a crunch that you can’t beat? Green mangos are not native to many western countries, but once you develop a taste for them, it is hard to forget the flavor. Thai green mango salad is one of the best ways to experience this fruit, which is naturally sour in flavor. Made right, however, you will not be overwhelmed with the sourness. Instead, it will be a delightful blend of sour, sweet, and salty flavors. Green mango salads usually include toppings such as shrimp (my choice!), pork, or chicken.

Tom Yam Goong

Another lovely starter is this soup called Tom Yam Goong. If there is only one soup that you should try, it is this! Tom Yam Goong consists mainly of shrimp and mushroom and has a sour and spicy flavor. The secret lies in the generous use of herbs such as lemongrass, shallots, and lime leaves. Before you even take the first spoonful, you will already fall in love with the aroma! Oh, and if you eat it with a steaming cup of rice, Tom Yam Goong can also serve as a main dish.

Thai Chicken Satay

Satay is a popular dish in Southeast Asia, but one thing you should know: there are so many kinds of satay, but it is hard to compete with Thai chicken satay!

Satay is made using strips of chicken, which are marinated in a special sauce. As usual, what makes Thai chicken satay stand out is the blend of spices used in the marinade. Think lemongrass, turmeric, shallots, and more. To make the dish all the more luscious, don’t forget to get generous helpings of the peanut sauce.

Pad Thai

This dish has given me more joy than any other Thai food. At the same time, it has given me a lot of heartache, if only because I can’t seem to find a version that truly satisfies my taste buds outside of Thailand.

Pad Thai might very well be the signature dish in Thai cuisine. This dish has so many variations, but it basically is made with noodles mixed with tofu, shrimp, bean sprouts, and meat (usually chicken or pork). Often, it also comes wrapped in a coat of light scrambled eggs. What makes it even more special is the topping of finely ground peanuts. My mouth waters at the thought!

This is no doubt a very limited list of what Thai cuisine has to offer. If you are limited in time and choices, however, make sure you get a taste of these dishes. You’ll fall in love with Thai food, for sure.

Sunny Craig is passionate about food of any kind. He will try just about anything, but he will always come back to his tried and tested favorites. His love affair with Thai food started when he went to learn Thai in Bangkok many years ago, and the rest is history as they say.

The Unique Cuisine of Hawaii

Hawaii is an extremely popular tourist attraction; though it’s one of the fifty United States, it’s so different from the Lower 48 that it can seem like a whole other world—and it is. From the tropical blue seas and the active volcanoes to the Polynesian culture and truly multicultural cuisine, the islands are a totally unique place. If you’re planning a trip to Maui, here are some foods to keep an eye out for; they’re deliciously, distinctly Hawaiian.


This tuber in the Araceae family is native to Southeast Asia, but has been introduced to many other parts of the world and is thought to have been brought to the Hawaiian islands by the very first Polynesian sailors in 300 AD. When they arrived, Taro became a staple part of their diet, so important that it became a part of their cultural mythology. The primary food made from the corms (or bulbo-tubers) of this plant is poi; it’s made by mashing the cooked corms until they become a thick liquid. This ancient dish is still a popular meal in much of Hawaii today.


Hawaiians consume the most Spam per capita in the United States; it’s so overwhelmingly popular that the local McDonald’s restaurants feature it on the menu. The potted meat was introduced to the islands during the Pacific Theater occupation in World War II, when American soldiers were issued the tins as rations and ate it for every meal. Surpluses were sold or traded to the local population, who loved it and made it a fundamental part of their cuisine. Be sure to try Spam musubi, a snack that consists of a grilled slice of the meat that is bound to a block of rice with nori seaweed like a sushi dish.


The breadfruit’s name comes from the taste it acquires when it’s been cooked; it has a flavor similar to potatoes, and has been described akin to freshly baked bread. The trees were brought to Hawaii by the Polynesians, who spread it wherever they traveled, and it’s a staple food in many regions in the tropics. Recipes vary from family to family, but the cooked mash is often mixed with poi, the pulpy taro tubers that are also a fundamental part of Hawaiian diets. They can be cooked on an open fire and filled with coconut milk, sugar, butter, and other fruits.

Loco Moco

This native dish is an excellent example of the many influences that come together to form Hawaiian cuisine. The essential version of this dish consists of a bed of white rice, which is topped with a hamburger patty, a fried egg, and brown gravy. Some restaurants will include pork, chili, spam, teriyaki beef, shrimp, or oysters. It’s massively popular all over Hawaii, and many restaurants have their own special versions. Loco Moco was thought to be created at one of two diners in the 1940s in the town of Hilo.


This raw fish salad is often served as an appetizer. It usually consists of yellowfin tuna (or ahi) sashimi, which is marinated in soy sauce, sea salt, sesame oil, chiles, and oils. It is similar to the European carpaccio and tartare dishes, but only in concept. Like many Hawaiian dishes, it’s heavily influenced by Japanese and Asian tastes and ingredients.

Jamie Matzke represents Diamond Resorts International a leader in worldwide vacation resort destinations. Check out Diamond Resorts International Ka’anapali Beach Club in magnificent Maui.


DISCLAIMER! Super Candy is a blog of a Newbie Cook aspiring to provide mouth watering reads. On this blog the author shares her personal cooking experience, dugged up recipes and reblogs of delicious and scrumptious looking photographs.

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