毫不誇張的說，炒飯在泰國已經成為一道全民美食，當地人稱之為 kao pad，pad 在泰語裡是「炒」的意思，kao 則是米飯。泰國盛產大米，出品又都是優質品種，所以泰國人幾乎每天都會食用米飯。炒飯香口，所以深得泰國人的喜愛。
It's no exaggeration to say that fried rice has become a national delicacy in Thailand. The local people call it kao pad. Pad means "fried" in Thai, and Kao means rice. Thailand is rich in rice and produces a high-quality variety; so Thai people eat rice almost every day. And fried rice is savory and delicious!
傳統廣東炒飯的配料以及製作步驟並不複雜，並且不算是什麼貴价菜式。我在廣州出生，小的時候，為了不浪費食物，家裡人經常會用前一天所剩下的白米飯、再加一些青豆、臘肉碎伴以雞蛋蔥花用油炒在一起。當時吃起來就是天上佳餚一般的美食，感覺特別解饞。吃習慣了，隔三差五自己也還是會做來吃。
The ingredients and cooking steps of traditional Cantonese fried rice are not complicated. I was born in Guangzhou. When I was a child, in order not to waste food, my family often used the white rice left over from the previous day, added some green beans, bacon pieces and fried it with eggs.
👆廣式炒飯
炒飯被廣東移民引入泰國以後，為了更好迎合當地人的口味而進行了改良。首先，泰國吃到的炒飯極少會放臘肉或者臘腸，也不會放豌豆或者胡蘿蔔丁；蔥花被換成紅蔥頭，並且會放泰式甜醬油。
After being introduced to Thailand by Guangdong immigrants, the traditional recipe has been altered to better cater to the taste of local people. First of all, Thai fried rice rarely uses bacon or sausage, or peas or diced carrots; There is Thai shallots and also soy sauce.
我們都知道，做炒飯一定要捨得落油，最好是放豬油。用豬油炒飯，豬油煎蛋，豬油爆香蔥粒，真是香到骨痺。但是在泰國，當地人普遍沒有用豬油做菜的習慣，或許因為覺得不夠健康。為了增添香味，泰國的廣東廚師會使用芝麻油加花生油來烹飪炒飯，還會放入泰國菜必不可少的魚露和椰糖，有時還會落蝦醬 。
In Guangdong, we use lard to make fried rice to give it the extra taste. But in Thailand, the local people generally do not have the habit of cooking with lard, to add flavor, Thai Cantonese chefs use sesame oil and peanut oil to cook fried rice. They also add fish sauce and palm sugar, which are essential for Thai food, and sometimes shrimp paste.
說到這裡，我想和大家推薦一款泰式蝦醬炒飯。這道菜餚在當地極受歡迎，做起來需要花點小心思，但是，所需食材卻並不複雜，而且味道一流。
Speaking of which, I would like to recommend this shrimp paste fried rice.
👆泰式蝦醬炒飯 （感覺比廣東炒飯好吃：）
蝦醬炒飯菜譜
材料：豬五花肉、熟茉莉香米、蝦米、雞蛋、紅蔥頭、椰糖、甜醬油、魚露、蝦醬、蒜末、小紅辣椒、檸檬角、青芒果、小黃瓜。
Ingredients: pork streaks, cooked jasmine rice, shrimp, egg, red shallot, palm sugar, sweet soy sauce, fish sauce, shrimp paste, garlic, red pepper, lemon, green mango, cucumber.
步驟：
1. 製作甜醬五花肉片。起油鍋放如肉片煎出油脂以後放入紅蔥頭，炒至金黃出香味以後加入椰糖、甜醬油、魚露伴炒，椰糖完全融化以後熄火。
1. Make pork slices with sweet sauce. In the frying pan, fry the fat like meat slices, then add the red onion, stir fry until golden and fragrant, then add the coconut sugar, sweet soy sauce, fish sauce and stir fry. When the coconut sugar melts completely, turn off the fire.
2. 用蝦醬與水混勻，倒入熟香米備用。
2. Mix the shrimp paste with water, and pour in the cooked rice.
3. 炒熟蝦米之後用有和魚露炒蛋，切成小塊。
3. Fry the shrimps and fry the eggs with fish sauce, then cut them into small pieces.
4. 倒入蒜末用剩下的油大火爆香，加入混合好的蝦醬香米伴炒至水分收幹，加入一些紅蔥頭拌勻即可。
4. Pour in the garlic and stir fry the remaining oil until fragrant. Add in the shrimp paste and rice. Stir until dry. Add some red onion and mix well.
5. 盛碟時將炒蛋、辣椒末、檸檬角、青芒果絲、小黃瓜、甜醬五花肉片和蝦米環繞在蝦醬炒飯旁。
5. When serving, stir fry egg, chili powder, lemon horn, green mango shreds, cucumber, sweet sauce pork slices and shrimps around the fried rice with shrimps sauce.
之前在採訪泰國駐穗總領事孔雀麗女士的時候，她曾說過，每一位泰國女人都會做廣東炒飯。除了在泰國的唐人街粵菜館裡能夠吃到炒飯，在日常的泰國人家庭的廚房裡，每周或者每半個月都會做炒飯。住在沿海地區、生活水平高的家庭會放入海貝、魚、魷魚以及蝦，做成海鮮炒飯。生活水平稍低的家庭則會在炒飯裡放入肉末和鹹蝦醬伴著米飯炒香了來吃。無論哪一種都是令人垂涎的美味。
In an interview with MS. kongkanit, Consul General of Thailand in Guangzhou, she once said that every Thai woman knows how to cook fried rice. Fried rice can be mixed with a variety of foods like seafood, chicken or vegetables like dried radish etc.
她還提及廣東移民在語言和文化上對於泰國的影響。當今泰語中有許多單詞來自廣東方言，比方說潮汕話和粵語。
She also mentioned the influence of Guangdong immigrants on Thailand in terms of its language and culture. Many words in today's Thai language come from Guangdong dialect.
👆採訪泰國總領事
這，讓我想起在泰國旅拍節目時候發生的一個小故事。
This reminds me of a little story that happened in Thailand when I was there last time.
那次，我我在泰國一個小鎮上的餐館裡用晚餐，點了泰式豬頸肉。吃起來的時候卻感覺少了那麼一點鹹香味。於是，我向餐館裡的侍應生要一小碟醬油。誰知，泰國小鎮上的人普遍不怎麼說英文，他沒能聽懂醬油的英文單詞 soy sauce。
That time, I was having dinner in a restaurant in a small town in Thailand and ordered Thai Style Pork neck. But I feel it needed more salt. So I asked the waiter in the restaurant for some soy sauce. But the waiter didn't understand the word soy sauce in English.
我想起泰國駐穗總領事提起過泰語裡醬油的發音來自廣東方言，於是便嘗試用粵語說出了「豉油」。誰知，那位侍應竟像突然明白到了什麼似的，轉身走進廚房然後拿出來一瓶泰國甜醬油放在我面前。原來，泰語裡醬油的發音是 「si-iiu」, 源自潮州話，也與粵語裡「醬油」的發音相近。
I remember the Consul General of Thailand once mentioned that the pronunciation of soy sauce in Thai comes from Guangdong dialect, so I tried to use Cantonese to say "soy sauce". And the waiter understood it right away. It turns out that the pronunciation of soy sauce in Thai is "Si-iiu", which originates from Chaozhou Dialect, and is similar to that of "soy sauce" in Cantonese.
除了醬油，泰語裡還有別的單詞發音來自廣東方言：
* 蘿蔔乾的發音為chai-pu, 源自潮汕話裡的菜脯（菜脯實則就是蘿蔔乾）
* 韭菜的發音為 kui-chai, 源自閩南話的「韭菜」發音
* 獅頭鵝的發音為sai-thao-o, 源自潮汕話裡「獅頭鵝」的發音
* 老闆娘的發音是「頭家娘」，源自潮汕話
* 老闆的發音是「頭家」，同樣源自潮汕話
這個經歷告訴我，在泰國吃吃喝喝，會廣東方言比說英文管用。期待疫情早日結束，也期待廣東與泰國之間有更多飲食上的交流。
This experience tells me that eating and drinking in Thailand you can go by with knowing Cantonese. Laugh out loud!
歡迎點擊收看一開頭視頻，關注廣東與泰國之間的往來交流，彼此影響。
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