Beef is the culinary name for cattle meat. Humans have been eating beef since prehistoric times, as it is a source of protein and essential nutrients. Thai people don’t like to eat much beef, and you will rarely find dishes that have beef in them. However, Northeastern Thailand consumes more beef, but it is raised for personal consumption.
Chicken is a type of poultry meat. Because of its relatively low cost, it is one of the most used meats in the world, and the most widely consumed one in Thailand. Nearly all parts of the bird can be eaten, all of them cooked in many different ways.
Eggs are laid by female animals of many different species. The mass production of chicken eggs is a global industry. Bird’s eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry. The most commonly used egg in Thailand is the chicken egg and quail egg. You might also find duck eggs.
Fish is consumed as food by many species, including humans (about 85% of the fish caught is used for human consumption). It is an important source of protein and other nutrients.
The fish that are most commonly used in Thai cuisine are Tilapia, Clarias or Cat Fish, Tuna and Tullibee. They can be prepared in a variety of ways. The Thai way of cooking fish is by simply deep-frying, BBQing or steaming the whole body, with bone and head. Boneless fish is not part of Thai traditional cuisine.
Pork is the culinary name for meat from a domestic pig. It is the most commonly consumed meat worldwide. The pig is one of the oldest form of livestock, having been domesticated as early as 5000 BC. It is highly prized in Asian cuisines for its fat content and pleasant texture. Consumption of pork is forbidden by Jewish and Muslim dietary law, a taboo that is deeply rooted in tradition. The Southern part of Thailand doesn’t consume much pork. In other parts of Thailand, however, pork is in all kind of dishes. Wild pork meat is the most expensive.
The ribs are a bone that curves round from the back to chest. It’s the least meaty part of the meat chop. Thai cuisines use pork ribs than beef or lamb.
Pork spine or pork back-bone in Thai called Leng. Thai people use pork pack-pone to make broth as a base for serving noodle soup for street vendors.
The name “Shrimp” and “Prawn” are often used interchangeably. They are both crustations found in salt and fresh water, and the difference is biological, not culinary. Things labeled prawns are usually larger, but aren’t necessarily true prawns and plenty of shrimp aren’t shrimpy in size at all. Southern Thailand uses salt water shrimp or prawn, which is the most consumed in Thailand. Northern Thailand’s prawns and shrimp come from fresh water.