Thai food guide

Thai Food - Adding a Bit of Spice to Your Life

2009-11-24T07:12:00.004-08:00

When you go to an exotic new country, one of the best parts of the experience can be sampling new taste sensations at the local restaurants.

Thailand is no exception. This is a country of culinary delights. From the extra spicy to interestingly sour you will find a wide range of local foods that will delight your taste buds, fill your belly and soak up tons of booze before you hit the town.

Thai food is typically spicy and has many herbs and spices; this is for a few reasons.

One, Thai's love spicy food and two, the spices often have medicinal purposes.

Many of us from major western cities already have a fairly good idea of what Thai food is from our own local restaurants. Still, the food here is obviously going to be better, made with local ingredients and not exactly what you expect.

The first major difference that you will notice is that there is no knife on your place setting. Instead you get a spoon!

This goes back to ancient Buddhist customs where serving someone a large piece of meat would be deeply offensive; so all pieces of meat or fish are already cut into small portions that can be easily brought to your mouth with a Thai spoon.

Another big difference is that Thais rarely eat alone and everyone shares each other's plates of food. Typically, if two Thais go out together they will order three main courses. If three Thais go out together they will order four main courses, and so on and so on.

Soup also comes with every meal; but unlike in the west they don't eat it as a separate course. Instead it is enjoyed at the same time as the main course as a way to incorporate a variety of taste sensations.

Almost all Thai meals are served with a plate of rice.

Every course brought to you will provide you with complete taste balance. If one part of your meal is very spicy, the other part will be very bland. If part of your meal is sweet, another component will be sour.

This is also part of the Buddhist way of looking at meals.

A Different Type Of Curry

Curry is used in many Thai dishes but in a different way than you will be used to if you associate it with Indian food.

Indian curries tend to burn in your mouth for long periods of time Thai curries, on the other hand, tend to burn hotter at first, but quickly diminish in your mouth. Nearly all Thai food is spicy. Hot peppers are in most dishes. If you want non spicy, make sure to request that!

Indian curries are also made from dried spices while Thai curries are made from fresh herbs.

A Typical Thai Meal

A typical Thai meal incorporates many different courses including:

• Tidbits: Small items to get your appetite going including spring rolls, satay and puffed rice balls.
• Hot Salads: These are often spicy and more often than not have meat or fish in them.
• Main course: Served with soup and rice.
• Dips: Sometimes a main course all their own, sometimes they are included to be shared as part of the tidbit or main course. They are accompanied by vegetables or small pieces of meat.
• Curries: These can also be a main course or stand out on their own. Curries almost always have meat or fish in them.
• Desert: Because of how spicy most Thai meals are, Thai deserts are often much sweeter than you may be used to. They may add the pounds but they will be delicious!

Remember that Thai's don't differentiate between Breakfast, Lunch and Dinner. So you will not find the wide variety of breakfast foods that you will in most places. There are tons of restaurants that cater to foreigners and that have excellent Breakfast food and buffets.

It is not unusual for Thai restaurants to serve food as it is ready. It is not considered rude to begin your meal when your food arrives. I have been to restaurants where I was finished with my meal before my friend's food arrived.

This is not uncommon and not considered rude to eat when your plate arrives.

It is also not uncommon for a group to order and all share the same meal. I have seen many Thai's order 3 plates of food and then just share at will. If you have an aversion to someone taking food off your plate, you need to make this clear as most people that eat here do so in group settings and it is considered part of the meal to share.

Most places you eat will not offer 'real' napkins or paper towels. Instead, they bring you toilet tissue. Again, don't be offended by this. It is just part of the course. You will also notice that after a meal, most Thai's get up and go to the rest room and wash their hands carefully.

Tipping is not considered necessary but it is VERY appreciated. I suggest a tip of 20 baht to 100 baht for a meal. It all depends on the price. I know most that read this will disagree but if you have a great meal and you had good service, give a nice tip to your waiter. To do this, you place the tip outside of the bin. If you place the tip inside, it is shared with the entire staff or goes to the owner. If you want to tip your waiter, pay your bin and think separately give them 50 baht (or whatever amount you have decided on) in another hand. This assures that the tip goes to them.

For more information about Thai food and culture go to: http://www.thailandvisa.com

For all the information you need to know about Thailand Visa and Immigration issues and about living and working in Thailand, go to http://www.thailandvisa.com. The Thailand Visa website is a free resource for expats living in Thailand and for travelers who want to visit the country. Michael A. Allen lives abroad and loves travel and adventure.

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Learning to Cook Thai Food - A Summary

2009-11-24T07:12:00.003-08:00

Do you like Thai food? Learning to cook Thai food is a lot of fun and rewarding. So many of your friends love Thai food and they will be really happy to eat yours! If you like cooking for yourself and others you'll love cooking Thai.

It's easy, fast, cheap, good for you, and so many varieties and recipes. The preparation is the longest part. The actual cooking is approx. 10 minutes. The trick with Thai food is to cook at extreme heat!! This is what most beginners find intimidating. Cooking at high and cooking fast!

Easy: simply cutting up meat and vegetables and using Thai sauces and spices etc.

Fast: cooking is fast at high temperature (that's why you need a non-coated wok).

Cheap: I find for my wife and I meat the size of two chicken breasts and the vegetables will make approx 6 servings.

Good for you: I use about 2 tablespoons of peanut oil, a lot of fresh vegetables of all kinds and the different Thai sauces and spices. By the way, I have never spent more than $55.00 at the Thai store and it ( sauces and spices) last for months. Plus the meat portions are small.

The cool thing is that for different tastes you just change out the meats and use different combinations of vegetables.

One of the essential things to have is a rice cooker! These are the coolest thing. Whatever amount of rice you want you just double the amount of water or whatever you are using. So 2 cups of rice add 4 cups of liquid. I say liquid because you don't have to use water. You can use whatever you like: soups, juice, or coconut milk etc. You decide.

In short, if you love Thai food, learn to cook it yourself and have a great time doing so.

Article Source: http://EzineArticles.com/?expert=Darrell_Hare

Discover the Tasty Thai Food, Cuisine and Cooking

2009-11-24T07:12:00.001-08:00

Thai cuisine is a very popular cuisine known all over the world. Apparently influenced by Chinese and Indian cooking, Thai cuisine is a mixture of the best and the most delicious dishes. Thais have a certain unique way of presenting their dishes with beautiful food arrangements. Thai foods are great not only for its taste but also with its attractive looks.

Rice is the staple food of the Thais. It is served, or boiled. The typical Thai meal consists of a large platter with different food dishes, together with the rice. Thai cuisine is a mixture of vegetables, fish, and other meat with lots of spices such as, chili, garlic, lemongrass, coconut milk, tamarind, ginger, basil, peanuts and many others. Thai food is frequently hot and spicy. One of the famous Thai dishes is Tom Yum Kung, which is a spicy soup with shrimp and the Pad -Thai; a kind of noodle fried mixed with meat and vegetable.

Thai cuisine also has a large variety of desserts and snacks dishes. Thai desserts are mainly made with sugar, egg, and coconut milk. The Kanom Buang, is a batter folded over and filled with scraped coconut meat, added with egg yolk and green onion; a well known dessert dish in Thailand.

Visitors can enjoy Thai desserts in all restaurants and even along the sidewalks. Thailand also abounds with lots of tropical fruits. A variety of different kinds of fruits can be seen throughout the year. Well known Thai fruits are the durian, rambutant, mangosteen, mangoes, banana, papaya and lots more.

Most of Thai dishes are tastes salty, sweet, and a little spicy. But even so, the spiciness of the food is just smooth, where in people wouldn't have difficulty trying it. Thais use a variety of spices for their cooking which made their cuisine famous. Thai cuisines are being cooked around the world. Cooking schools consider Thai cuisine as one of their major dishes. Thai foods consist of large amount of sea foods and vegetables.

Thai cuisine is mostly liked be the Chinese because it almost tastes like Chinese cuisines. People from around the world also love to try Thai meals and other foreigners even consider it their favorite.

Thailand is a country full of wonderful things. Starting from the country itself, to its native cuisines will surely reveal why this country is so loved, both local and even abroad.

Ms. Pinky is a mom of 3 school children. She is a Systems Engineer, a Technology Researcher and an Independent Medical Billing and Coding Consultant. She and her family is well-traveled all over the world!

Her blogs and websites focuses on stay-at-home moms, dads and students who wants to work at home, build homebased business http://www.mommyisworkingathome.com.

Visit her Interesting Site on Asian Travels and Destinations. Discover Asia's Culture and Great Food at: http://www.goingplacesinasia.com.

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How to Prepare Yourself For Cooking Thai Food

2009-11-24T07:11:00.002-08:00

Ever wondered how Thai stir fries and noodle dishes taste so fresh and appetizing? The secret behind it is the manner in which they are cooked. Typically, Thais cook their food at flaming temperatures and just for a few minutes. This method helps retain the natural flavors and nutrients of the ingredients, especially vegetables that retain their crunchiness.

The secret to cooking delicious Thai food lies in preparing ingredients before starting the actual cooking process, because cooking in a wok is 'fast and furious.'

Preparing to Cook Thai Food

The best way to start preparing for cooking Thai is to complete the grinding first. So, if your recipe requires some paste, get that done and ready first. You can use a food processor or a traditional pestle and mortar to do the grinding and retain the taste and authenticity. Else, use a coffee grinder for dry grinding.

Once you've got the grinding done, ready the vegetables. Cut your vegetables in to desired shapes and sizes and place them in separate dishes on your kitchen counter based on how they are to be used in your recipe. Chop any meat (if the recipe demands it) or meat substitute such as tofu, if needed once the vegetables have been chopped.

Cooking Thai Food

In order to cook Thai food at home, you don't need any special cookware.

Wok: the most important cooking tool. If you don't have a wok, you can even use a deep frying pan. Buy a wok made of high-quality SS (stainless steel). You can also buy a wok with non-stick coating.
Spatulas: also known as wooden spoons or shovels, they are used to stir-fry the various ingredients. Use soft wooden spoons if your wok has a non-stick surface. Spatulas made of hard material can damage your wok's coating.
Oil: peanut or coconut oil is the preferred choices for most Thai chefs. Both oils give a good flavor to Thai food dishes whether stir-fried or deep-fried. Other oils that can be used include canola, sunflower, and corn etc.
Heat: heat should be kept on medium-high or high for best tasting Thai food.

Finally, arrange your dish on a serving platter or simply eat it from the wok. Thai food tastes best that way!

For more information on how and where to get a traditional pestle and mortar or Asian kitchenware visit our Thai Food website.

Parul Tyagi is an Internet Marketing Consultant, as well as an experienced and accomplished copy and content writer. She owns her own Internet Marketing consultancy - RedJuice Factor and can be contacted at redjuicefactor@gmail.com.

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Thai Food and Great Dishes to Prepare

2009-11-24T07:11:00.001-08:00

Do you love authentic Thai dishes as well as American Thai combos? If you do and you love to eat such food, you are not alone, in fact these types of foods are amongst my favorites too. So, let me recommend a most excellent cookbook for you, one I am sure you will enjoy and thank me for later. The cookbook to which I refer is:

"Tommy Tang's Modern Thai Cuisine" by Tommy Tang; Double Day Publishing, New York, NY; 1991.

Tommy Tang is a master chef and owner of fine Thai Restaurants in Los Angeles and New York. This book has over 90 Thai Recipes in it, much more than his menu and many of these recipes are illustrated. This cookbook is unique in that it has a glossary of all the ingredients in the front and if you buy all those for your kitchen you will be able to prepare any of the fine dishes in the book. This sure makes it easy to make great Thai food at home.

I think you will enjoy the Thai Chili Fish and Thai Pasta, of course, for me it is hard to decide which is better Tommy's Duck recipe or his special sushi. Tommy dedicated this book to his mom with a great poem and judging by his generosity in sharing all this with the world, I'd say Tommy is the real deal and I'll be happy to eat in any of his restaurants, if I do not cook his delicious dishes in my own custom kitchen. This book is a must for those who wish to cook Thai food at home.

Tommy has a unique way of mixing and matching cultures to find the best of everything, some of the dishes are pure Thai and others are modified to fit nearly anyone's taste buds. The juries in; Tommy Rocks.

"Lance Winslow" - Lance Winslow's Bio. If you have innovative thoughts and unique perspectives, come think with Lance; http://www.WorldThinkTank.net/.

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Top 10 Must-Not-Miss Thai Food

2009-11-24T07:10:00.004-08:00

Thai cuisine is one of the best gourmets in the world. It is well known for the diversity of ingredients, outstanding spiciness and ample medicinal properties. Most of Thai food is cooked and refined with more than two types of herbs or spices which are beneficial to health.

The (mostly unconscious) principle Thai food is the balance of five flavors which are spicy, salty, sweet, sour and bitter. The one indispensable ingredient which is generally used in seasoning a majority of Thai cuisine is fish sauce. Thai food is eaten either as a single dish or with rice. Steamed rice is the staple food although sticky rice is more popular in the north and northeast of Thailand.

Thai food is one of many things that you should not miss while you are traveling in this beautiful "Land of Smiles". Since there are numberless delectable Thai dishes, I am writing this guideline for you to select the most distinctive and authentic ones out of the plethora of Thai signature dishes.

The following list is a top 10 rank of Thai food that you must not miss. The consideration and ranking is based on the popularity, uniqueness and authenticity of the delicacies. Here are the winners.

10. Kai Pad Med Mamuang Himmapan (Stir-Fried Chicken with Cashew Nuts)

Even though Kai Pad Med Mamuang Himmapan does not represent the overview of Thai food but it is a very nice treat to your bland taste buds. Since it is by no means spicy or hot, this slightly sweet and salty chicken fried with crunchy cashew nuts is aptly satiating for children or beginners who are not used to spices.

9. Por Pia Tord (Fried Spring Roll)

Fried spring roll is one of the most popular appetizers among foreigners because it is not spicy and comes with sweet and sour dip. Spring rolls are crispy pastries with fried vegetable fillings. Though spring rolls are commonplace in many Southeast Asian countries, Thai Por Pia is different in flavors with a special dip prepared from Japanese apricot.

8. Panaeng (Meat in Spicy Coconut Cream)

Panaeng can be cooked using either pork, chicken or beef. Panaeng tastes like Thai red curry but the coconut milk sauce is relatively thicker and richer. Compared to Thai red curry, Panaeng is mildly spicy and sweet. Paneang is best served with warm steamed rice. There is nothing to dislike about Panaeng expect the fact that it can be too greasy or fleshy for some people.

7. Som Tam (Spicy Papaya Salad)

Som Tam is one of the most popular foods among Thai people for its fiercely spicy and sour flavors. Som Tam, which literally means "Sour Pounded", is a spicy salad made from a mix of fresh vegetables including shredded unripened papaya, yardlong beans and tomato. Som Tam is unique that the spicy dressing and salad vegetables are pounded and mixed in the mortar using a pestle. Somtam is usually served with grilled chicken and sticky rice. Som Tam is good for your health that it contains no fat, low calorie and high vitamins. This is a truly authentic Thai dish that will make a great impression. The only reason why I'm ranking Som Tam at No.7 (though it deserves higher rank) is its strong spiciness that might leave your tongue burned and swollen. Just say "Mai phed" (not spicy) to your waiter if you really want to try.

6. Moo Sa-Te (Grilled Pork Sticks with Turmeric)

This tantalizing sweet-flavored grilled pork sticks are refined with rich, juicy sauce made of turmeric and curry powder. Moo Sa-Te makes a savory hors d'oeuvres that will appease any taste buds. These juicy grilled pork sticks are usually served with two saucy dips - one is a mildly spicy thick sauce with ground peanuts, coconut milk and curry powder and another one is a sweet and sour vinegar sauce with chopped shallot, pepper and cucumber to mitigate its oiliness.

5. Tom Yam Kai (Spicy Chicken Soup)

Chicken soup is very good to eat when you have a cold but Tom Yam Kai or spicy chicken soup is a yummy treat that you will fall in love with just in a first sip. Tom Yam Kai is a clear chicken soup seasoned with a blend of chili, lime and fish sauce. The broth is simmered with Thai herbs as lemon grass, shallot and galangal which give it a unique and satiating aroma. My foreign friends order this tasty soup anywhere they go so you should not miss it by any means!

4. Tom Kha Kai (Chicken in Coconut Milk Soup)

Although Tom Kha Kai is another variation of chicken soup, it deserves the No.4 because of its unparalleled taste and popularity. Similar to Tom Yam Kai, the broth is prepared with many types of Thai herbs with the special addition of coconut milk that makes this soup unique. Though the soup is seasoned with chili, lime and fish sauce just like Tom Kha Kai, thanks to the coconut milk, the broth is milder and less spicy. This is probably more liked by non-spicy eaters.

3. Kang Keaw Wan Kai (Green Chicken Curry)

Since we are having three dishes in a row made of "Kai", you would have guessed that it is chicken in English. Not that chicken is particularly popular in Thai cuisine; it is usually used in most curry and soup. Kang Kiew Wan, literally translated as "Sweet Green Curry", is nicely sweet and slightly spicy and tastes very delightful with a proper blend of the spiciness from green curry chili paste, blandness from coconut milk, sweetness of sugar and saltiness of fish sauce. It is usually eaten with steamed rice or served as a sauce to rice noodle known as "Kanom Jeen" likewise to how you eat Spaghetti.

2. Pad Thai (Fried Noodle)

This national dish prides itself for its long history traced back in previous centuries. Pad Thai flaunts the authenticity of Thai culinary arts in using only fresh and best ingredients and the well-balancing of the five fundamental flavors. The stir-fried noodle becomes popular because it tastes yummy and comes with a choice to add in a set of seasonings to suit your appetites. Through history, Pad Thai has evolved into two different styles: the classic and the variation. The classic Pad Thai is a stir-fried noodle with eggs, fish sauce, tamarind juice, red chili pepper plus bean sprouts, shrimp and tofu and garnished with crushed peanuts and coriander while another style is relatively dry and lightly-flavored. The latter is easily found in street vendors and dominant in Thai restaurants in the West but the having classic Pad Thai freshly cooked in its original country is a way to go.

1. Tom Yam Goong (Spicy Shrimp Soup)

No other dishes can defeat this renowned Tom Yam Goong as the optimal representative of Thai gourmet. Tom Yam Goong is truly one of a kind with its fierce spiciness and sourness and a blatant use of fragrant herbs including galangal, lemon grass, kaffir lime leaves, shallot, tamarind and chili pepper. There are two styles of Tom Yam; the clear spicy soup and thick spicy soup. The latter is cooked by adding coconut milk or milk to the broth in order to thicken the stock and give the dish a milder flavor. Tom Yam is very versatile and can be made with prawns, chicken, fish and mix of seafood, and mushroom. Tom Yam Goong is the most popular variety of Tom Yam since Spicy Shrimp Soup is the original. Though not very surprising, Tom Yam Goong is definitely a signature dish of Thailand.

Even though it is commonly known that Thai food utilizes many health herbs and spices, there have always been debates whether Thai food is really good for health since they tend to be somewhat greasy. It is important to note that it depends on each dish; some can be highly caloric but many dishes make a good use of herbs. Garlic, for example, is very good healthwise because it can prevent heart disease, high cholesterol, high blood pressure and cancer.

No matter what the food is, the same old concept of moderate intake comes into play. From Mcdonald's burger to Japanese Sushi, a key to optimal fitness is to avoid overconsumption. Thus, a claim that Thai food is mainly coconut-based and fattening should never be an adequate reason for you to still order a Big Mac. Ravish your taste buds with Thai food - tasty and healthy!

My name is Siwawut Chaiya, 23. You can call me Tom for short. I'm from Chiang Mai Thailand. For more photos of the food, you can email me at tommilicious@gmail.com. The full story plus photos can be viewed at http://www.thailand-travelonline.com/thailand-reviews-recommendations/top-10-must-not-miss-thai-food/575/

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Thai Food For Health

2009-11-24T07:10:00.003-08:00

Dining in the UK is, like so many aspects of modern life, sometimes a compromise. In days gone by, when gender roles conformed to long-established stereotypes, a housewife would prepare a full, cooked meal for the family to share in the evening. These days, when it is more likely that both partners in a relationship will have careers, time is at a premium and many begrudge time spent cooking after a busy day at work. Consequently, takeaway food and restaurant meals account for a larger part of our diet then ever before.

While many of us avoid the kind of fast food that we consider to be junky American imports, such as burgers and greasy fried chicken, we do not seem to be so aware of the health aspects of other cuisines which, although established, are also relative newcomers to our shores.

Health in diet and lifestyle is a modern obsession. We shy away from overdoing the very obvious unhealthy foods. We limit our intake of cakes, sweets, chips, but we are less wary of eating Indian and Chinese restaurant meals or takeaways - perhaps several times a week - even though, at the back of our minds, we know that these are often as full of fat, sugar and salt as the more obvious junk foods.

Of the imported cuisines popular in the UK, Thai food offers one of the most consistently healthy and well-balanced diets available. Its various techniques and components are a fusion of contributions made by the Asian, European and African cultures that, at various periods, took advantage of the trade routes upon which Thailand was so well placed. It is almost as if it has embraced all the best elements from the many influences that played parts in its evolution, while leaving out most of the things which we now know are not healthy to eat.

An article in the health section of the BBC's website stated that the popular Indian dish chicken tikka masala with pilau rice typically contains around 47g of fat, while a similar Thai food choice, stir fried chicken with plain steamed rice (phad khing hai) has just 13g of fat of which only 3g is saturated fat. The difference is striking, and the more dishes one compares, the greater the contrast one sees between the two cuisines so far as healthy eating considerations are concerned.

As well as a healthy, balanced overall diet, the individual ingredients used in Thai cooking are well known for their benefits and, in many cases, they are actually used in Southeast Asian medicine.

Turmeric, for example, has anti-inflammatory and antioxidant properties, both of these qualities are known to play a part in preventing the development of cancer.

Lemongrass, a lovely, fragrant, lemony herb is used in Chinese medicine in the treatment of colds and flu-like bugs. It is also known to help maintain good digestion.

Galangal is a variant of ginger and, as such, shares many of its properties. Galangal is particularly renowned for its effectiveness in relieving digestive problems and gastric disorders. It is also reputed to assist in the reduction of pain and stiffness caused by arthritis.

Chillies, cayenne in particular, have recently come to the attention of western researchers. Indications are that chillies and their extracts may be beneficial in maintaining a healthy cardio-vascular system, and in supporting the body's ability to produce insulin. Some researchers have also found positive impact on certain skin conditions, and on digestion. Another, quite unusual, benefit of chillies is that they are known to combat insomnia, so your delicious Thai meal will also help you to sleep soundly at night!

Coriander is well known throughout Asia and is one of the most vital ingredients common to most cuisines from that region. Like many of the other herbs used in Thai cooking, it is known to aid good digestion, and is reputed to encourage a strong immune system, thus helping to defend against common minor illnesses.

Coconut milk is believed to assist in the lowering of LDL, a form of cholesterol which is harmful at high levels. It also helps to raise levels of more desirable fatty substances that the body needs in order to function optimally. Like coriander, coconut milk is known for its immunity boosting properties. Some of its components are also known to inhibit some of the effects of aging.

Kaffir Lime Leaves have antioxidant properties like several of the ingredients we have mentioned already. Kaffir is said to purify the blood and assist digestion, while promoting dental and oral health. Kaffir is one of the main flavours used in Thai cuisine.

But there is more to the healthy eating aspect of the Thai diet than the individual properties of its ingredients: one should not underestimate the importance of the freshness of Thai herbs. Where many Asian cooking styles use a lot of dried spices and extracts, Thai cooking tends to make use of fresh herbs in their natural, whole state rather than extracts. Whole foods of any kind are now widely recognised, even in the west, as being the healthier option, and should be preferred over processed or powdered derivatives.

The popularity of salads, fish and seafood mean that there are plenty of alternatives to red meat. That said, body builders and macho traditionalists who don't consider a meal to be a real meal unless it contains a decent helping of red meat would find that a Thai menu caters for them too.

As with all cuisines, there are some things best enjoyed in moderation. If one ate only dishes rich in coconut milk, for example, then one might reasonably expect to add a few inches to one's waistline. Similarly, someone on a diet may decide to opt for plain or fragrant, rather than fried, rice dishes in order to keep the calories down, but the great thing about Thai cuisine is that meals are generally composed with all elements very well balanced, so it is most likely that a full meal would contain all these marvellous ingredients in just the right proportions.

Few dietary experts would dispute that the Thai diet is one of the most intrinsically healthy in the world.

A courtesy copy is requested on publication (email info@thai-food-online.co.uk). The original article can be found at http://www.thai-food-online.co.uk/thai_food_articles/thai-food-health.asp

Additional resources:
Lemongrass: http://www.thai-food-online.co.uk/products/fresh-foods/fresh-herbs/lemongrass.asp

Article Source: http://EzineArticles.com/?expert=Julian_Adikary

A Must Read Guide to Eating Thai Food

2009-11-24T07:10:00.001-08:00

Although popularly considered as a single cuisine, Thai food is actually better depicted as four regional cuisines relating to the four main regions of the country: Northern, North-eastern, Central and Southern. For instance Southern curries have a tendency to contain coconut milk and fresh turmeric, while north-eastern dishes often incorporate fresh lime juice. Thai cuisine has been influenced by Chinese stir fry and Indian curries while maintaining a unique taste of its own. Like Vietnamese food, Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce.

A few tips when dining with Thais include...

Don't wait for all of the food to be served before you start, Thai meals are leisurely affairs and the food just keeps on coming.

Don't use your fork to put food in your mouth, use it to push your food onto your spoon.

Never order one dish that you aim to eat by yourself Thai meals are always communal, allow other to tuck in.

Pay the bill if it comes to you; in Thai society the person who is apparently the richest pays. As a foreigner nine times out of ten this will be you! It is not common to "split the bill".

But by the same token don't try to donate if someone else is paying the bill, it takes away from their status and is considered a "loss of face".

Never leave your chopsticks in the bowl, it denotes death and is very bad luck!

If you are travelling to Thailand and have read this and decided it might be easier not to bother to join a group of Thai people for dinner, please do, you will find Thai people to be kind hearted and generous. Explain that you are unfamiliar with their culture and they will not take offense at any faux par.....in fact if you explain the situation they will most likely ignore or make a joke of any mistake and no offence will be taken!

Nick Page is the Managing Director of Oasis Travel http://www.oasistravel.com.au, a specialist boutique tailor-made travel company that has organised many trips to Vietnam, Cambodia, Laos, Thailand and Malaysia. Oasis Travel organise bespoke travel itineraries to Southeast Asia that reflect client interests and the local heritage and culture of the featured destinations. This in depth knowledge coupled with a handpicked selection of modern chic, historic, boutique and eco-friendly accommodation make Oasis Travel one of the leaders in their field.

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How to Be Careful With Super Hot Spicy Thai Food When Traveling in Thailand!

2009-11-24T07:08:00.004-08:00

My one piece of advice for travelers who are vacationing in Thailand and want to savior the Thai foods is simple - ask if the food is hot (as in 'spicy' hot) before you put it in your mouth!

Of course you also need to realize that what food is hot (and probably normal) for a Thai may be super hot, eye watering and physically punishing for a foreigner. Just because the food attendant says "it's not hot" doesn't mean it won't be hot for YOU. So keep that in mind, unless you want to be crying all the way home!

The thing is, down in the south of Thailand at least, eating rice with the addition of spicy 'prik' or spicy peppers is an everyday occurrence. You can often choose if you want your food hot or not, but sometimes it's best to say "not hot please" just in case. Another thing to do is cast your eyes over the food - you'll usually have a strong feeling if it's spicy or not. Your eyes will water and your stomach will tell you!

Although some foreigners can 'fire eat' the spicy food without a worry in the world, others get an uncomfortable fire in the belly from super hot food. If this happens to you (it's common to suddenly find spices or spicy peppers included in a Thai dish), eat the sliced cucumbers that will come served with every meal as they'll have a cooling effect and take away some of the fire. (Or make sure the restaurant has them available!)

In a nutshell, when you come to Thailand, it's inevitable that sooner or later you'll get served spicy Thai food and other Thai delicacies. (Especially if you travel down to the southern regions). Definitely give it a try - just make sure to have those sliced cucumbers handy!

Martin has been writing articles for nearly 3 years. Based in Thailand, he keeps a firm eye on discount travel packages and air travel opportunities. Come visit his latest website that takes an adventurous look into the best cheap flights to Thailand and amazing cheap travel packages for your next Thailand vacation.

Article Source: http://EzineArticles.com/?expert=Martin_Hurley

Tips For Cooking Authentic Thai Food

2009-11-24T07:08:00.003-08:00

Like Thai Food? Love to cook? Perhaps your first attempt did not turn out like in the picture or taste like at the restaurant. Well, do not give up on cooking Thai food. Some Thai dishes may seem difficult because of a long list of ingredients and instructions. Thai cooking is all about ingredients and preparation. In Thailand, frozen or canned food is not very common. Thais love fresh ingredients. Thailand is one of the lucky countries in the world that has abundant vegetables, exotic fruit, seafood, etc. There is a well-known verse in Thailand describing abundant food resources: "Nai Nam Mee Pla Nai Na Mee Khao" which means "In river, there is fish, in the field, there is rice." This article will start with some general tips and then move in to specific tips for each food category.

Ingredients

Ingredients are the most important part of authentic Thai cooking. If you live in Thailand or in Southeast Asia, finding fresh Thai ingredients is easy. But if you live somewhere else, finding fresh ingredients can be difficult or troublesome especially for those who do not live in a city. If you decide to make Thai dishes, first invest a little of your time getting to know the ingredients. Then find the nearest Asian grocery store. If you like, call to see if they carry ingredients you are looking for. For instance, if you are looking for "Winter Melon", not all Asian grocery stores carry it. If you prefer, buying online can safe you driving time. If you cannot find fresh ingredients, try frozen and canned foods. In my opinion, most frozen products are the next best thing to fresh food. For instance, stir-fried shredded ginger with pork has two main ingredients: shredded ginger and pork. Shredded ginger? Sounds like lots of work to use fresh ginger. One might try a jar or can, but the taste and aroma of the ginger are not the same as the fresh version. It is not difficult to make shredded ginger if you have the right peeler. Try your best to find fresh produce, as it will be a good start to cooking authentic Thai dishes.

Equipment

Thais use a wok and pot in most dishes with the exception of desserts. For desserts, it is not required but it is recommended to use a bronze wok (Ka Ta Thong Lueng). Other common equipment includes a mortar and pestle. In Thailand, gas stoves are the most commonly used. Electric stoves are uncommon and not very popular because heat may not be distributed evenly. Regarding the mortar and pestle, it depends on one's desire. If you are going to cook Thai dishes very often, a mortar and pestle can become handy in your kitchen. Otherwise, using typical kitchen tools like a knife and cutting board can accomplish the same goal. Food processors or blenders are another option when it comes to making pastes.

Preparation

Preparation is also one of the keys to authentic Thai cooking. As mentioned above, Thai food focuses largely on ingredients and preparation. Preparation in particular is essential to authentic Thai food. You may spend more time preparing ingredients than you actually spend cooking. For instance, it may take about 30 minutes to prepare all ingredients for Tom Kha Gai but you only spend about 15 minutes cooking. A typical Thai dinner consists of 4-5 communal dishes. It may take up to 2 hours to prepare all ingredients, but only 1 hour to make. A few reasons follow regarding why Thais spend more time on preparation. Thais like their meat in bite size pieces. Fresh vegetables require time to wash, cut and maybe pad dry. Pounding spices and fresh herbs is also common for many dishes. Some desserts like Ta Go (sweet on the bottom layer with salty coconut topping in a pandanus basket) require lots of time in preparation starting from cleaning and cutting leaves and then making baskets. Depending on the amount of Ta Go you are making, it can take up to hours just to make those tiny baskets. Don't be discouraged by this because after preparation, the wonderful dishes are right around the corner!

Cooking to Your Taste

The art of Thai cooking has placed emphasis on the harmonious blending of various ingredients, particularly as the individual ingredients can vary by freshness and so on. Without harmony the taste and the dish fall short. The five elements of taste in Thai food are: sweet, salty, sour, spicy and bitter. When cooking Thai dishes, one may follow a recipe, but use it as a guideline when it comes to taste. Taste varies for each individual, sometimes in response to variables such as ingredient quality or occasion, and thus the tastes of the recipe author may or may not reflect one's own taste. Following a recipe is a good idea, but when it comes to taste follow your own preference. Know your ingredients and start adding flavorful items in small amounts. For instance, when it comes to curry pastes and fish sauce, some brands are saltier than others. Most Thai dishes can be fixed to some extent. If it is too sweet, adding a little bit of fish sauce will fix the problem and vice versa. If it is too sour, add a little bit of water; sugar or fish sauce will help.

Coconut Milk

Thai food and coconut milk almost always go together. Many dishes require Hua Ka Ti (first pressed coconut milk or creamy coconut milk) and/or Hang Ka Ti (second or third pressed milk or water-like coconut milk). To make fresh coconut milk, finely grated coconut meat is still steeped in warm water, not hot water. It is then squeezed until dry. The white fluid from the first press is called "Hua Ka Ti". Warm water is then added again to make the second and third pressed coconut milk, which is called "Hang Ka Ti." Finely grated coconut meat is generally used about 3 times and then discarded. Freshly pressed coconut milk has a better taste and aroma than commercial coconut milk in a can.

If you use canned coconut milk, you will need to have a can at a cold temperature because cold temperatures help separate the creamy coconut part and the water-like part. The creamy coconut milk will float to the top of the can. During hot weather, you may want to leave a can of coconut milk in the refrigerator for a few hours or overnight.

Fried Rice

Good fried rice is not difficult to make. The most important part is the steamed rice. The rice should be cooked but firm, not mushy and soft. If steamed rice is soft and mushy, when it is stir-fried it will all stick together. Good rice in fried rice should be easy to break up and the grains should stay intact. So to make the steamed rice, make sure you use a little less water than normal so that the rice is dryer than normal. Keeping rice in a refrigerator for 2-3 days is another alternative, but if your rice is mushy and soft after those 2-3 days, the fried rice will also still clump together. Other keys to making good fried rice are using a wok and high heat. Heat must be evenly distributed and consistently hot all thel time. A wok is recommended for making fried rice but not required.

Curry

There are two main types of Thai curries: coconut-based and non-coconut based. Those which use coconut milk mostly have similar initial steps which include separating the coconut oil and mixing curry paste into coconut milk. These first 2 steps are keys to perfecting your curry dishes. For instance, if you are making green curry, red curry, matsaman, or kaeng kari, the very first step is bringing Hua Ka Ti (first pressed milk or creamy coconut milk) to a boil until the oil starts to separate. You do not want to boil too long because you will break Hua Ka Ti and it will look like little white balls. After adding curry paste into the coconut milk, stir until the green or red oil separates and floats to the top. Frequently stirring curry paste is required because you do not want to burn the paste. Curry paste may stick to a cooking spoon, so make sure to remove it from the spoon. During this process, if Hua Ka Ti is getting dry, add 3-4 tablespoons of Hua Ka Ti at a time to keep the curry paste from burning. After adding vegetables, do not overcook them.

Stir-fried

Most stir-fried dishes take a short time to cook, especially stir-fried vegetables. The main key to most stir-fired dishes is heat. Heat must be evenly distributed throughout the wok or pan. Most recipes will suggest to heat up vegetable oil. In this step, one must make sure that the oil is hot and spread all over the wok (up to the side) or pan. In some dishes, after adding meat and/or vegetables, the pan or wok starts to get drier, so one may add a little bit of water so that the food won't get burned. For vegetables, make sure they are not overcooked.

Desserts

Thai desserts are not too difficult to make. Some may be easier than others. Some require more patience and time than others. Many Thai desserts require one to use the same ingredients, and substitutes are not recommended. For instance, if Khanom Ta Go asks for mung bean flour, other flour substitutes usually won't work well. Khanom Bua Loy requires sticky rice flour, and one may not use multipurpose flour or tapioca flour or some other types of flour. In some desserts like potato in ginger syrup, one can use mixed types of potatoes. Khanom Kaeng Buat can consist of taro, potato and/or pumpkin. When making Thai desserts, read instructions carefully.

Ingredients and preparation are the keys to cooking authentic Thai food. Some of the first few dishes in particular may require patience. However, once you have gotten to know Thai ingredients more and more, you will find how easy it is to cook authentic Thai food. As for Thai desserts, some are very simple and easy to make and you can perfect them the first time you try. Some desserts may take practice and time to develop certain skills. Do not be discouraged by recipe directions or how beautiful a picture of a dish might be. When you decide to cook authentic Thai food, gather up some friends and enjoy your cooking. Have fun!

Get authentic Thai recipes at http://thaicookinghouse.com/

Article Source: http://EzineArticles.com/?expert=Napatr_Lindsley

An Introduction to Thai Food

2009-11-24T07:08:00.001-08:00

A Guide for the Gastronomically Timid British Newbie

A surprising number of us Brits are still very wary of "foreign food". Despite claims that curry is now as much an English national dish as roast beef or fish and chips, there are still many people who are missing out on flavours they never dreamed existed. Whether we like it or not, the British palate is not renowned for its sense of adventure. Our indigenous cuisine is universally regarded as bland and, apart from the odd dash of mustard or horseradish sauce, hot and spicy are not qualities easily found in a traditional British meal.

Indian and Chinese foods have gained wide acceptance as recent generations have grown up with their presence. Other spicy foods that have long been popular in the USA, such as Mexican and Thai, have taken longer to become established in the UK. Mexican cuisine is still something of a novelty, but Thai food has enjoyed a veritable explosion of popularity in the last decade.

It is, perhaps, the universal presence of rice that misleads the uninitiated Brit into assuming that all South East Asian food is much the same. This misconception, although typical of the British indifference to, and ignorance of, exotic cultures, could not be further from the truth. The four regional styles that comprise Thai cuisine contain a range of unique and spectacular dishes. While the influence of Thailand's Asian neighbours, particularly China, is present in some recipes, the richly structured native Thai cuisine evolved from a fusion of many influences. Trade routes brought input from Europe as well as other pats of Asia.

Thai cuisine has elements in common with both Indian and Chinese food, but offers advantages over both. The aromatic flavours are more prominent and varied than in Chinese food, and the majority of dishes are lighter and less fatty than Indian foods.

Rice, vegetables, fish and fresh herbs and spices are essential elements. Some common Thai ingredients, such as turmeric, which has anti-oxidant and anti-inflammatory properties, are often included in lists of so-called "super foods". When one also considers the relatively small amount of red meat used in Thai recipes, it is not surprising that it is regarded as one of the healthiest cuisines in the world.

But, health considerations aside, the best reason for the timid British diner to try Thai food is its impressive range of flavours. To get the full benefit of the experience, it is a good idea to partake of a meal served in the traditional manner. The company of two or three people is so much nicer than dining alone, so a Thai meal should be a communal occasion. In general, the more people present, the more dishes will be ordered, and the more different things may be tried. As a rough guide, it might be expected that two people would order three dishes in addition to their rice. Three diners might order four, or maybe five, dishes.

When the food arrives, each dinner guest will receive an individual plate of rice, which forms the base upon which she may construct a meal according to taste from the dishes that have been ordered. Each will choose whatever she fancies from the shared dishes and add it to her plate of rice. While eating the meal, soup may be enjoyed as an accompaniment and does not have to be taken as a separate course. This sometimes surprises first-time diners.

Thai food is usually eaten with a fork and spoon; something which greatly reassures those who might have expected to have to master the unfamiliar technique of chopsticks. Chopsticks are actually used rarely, generally only for eating some noodle dishes. As all elements of a Thai meal are usually served in nice, bite-sized pieces, it is easy to eat one's dinner with dignity.

In some part of Thailand, as in many parts of the world, it is common to eat food directly with the right hand instead of using cutlery. Practicality, and the sometimes rather rigid British sense of propriety make this an uncommon technique to use in restaurants, and it probably goes without saying that the spoon and fork option will be seen as preferable by all present!

Amongst the fare, one might find various snacks and side dishes such as rice cakes, satay (a kebab-like meat snack, skewered with bamboo and often served with a peanut sauce) and spring rolls. General dishes might include omelettes and stir fried or sweet and sour dishes. Soups, curries and various dips are all likely to make an appearance, as is a salad. The Thai salad is, however, often a little different from its conventional British counterpart in the use of sweet, sour and salty flavours along with the spiciness of chillies.

Like many Asian cuisines, Thai restaurant cookery has made the occasional adaptation to take advantage of ingredients local to the country in which it operates. Broccoli, for example, is used in many British Thai restaurants, but it is rarely used in Thailand itself.

It is beyond the scope of this article to describe in detail the flavours of individual Thai dishes. Suffice it to say that there is something to suit every palate. Thai cuisine specialises in balancing spicy, sweet, sour, salt and bitter flavours, and as fresh herbs generally take precedence over strong spices, those flavours are perhaps less daunting than those in some of the fierce curries to be found in Indian food. That is not to say that Thai curries lack fire, but the spice-heat is perhaps more fleeting than that from Indian foods, and thus the palate is more quickly free to enjoy the flavours of other dishes. The meal is usually rounded off with a welcome sweet or fruit desert to contrast with the spices and herbs of the main meal.

A Thai meal is a visual experience as well as an olfactory one. The presentation of many dishes is colourful and rich in varied textures. The attractiveness of the food, the richness of the flavours and the emphasis in communal enjoyment of the meal make Thai dining an experience that should not be missed.

The original article can be viewed at Thai Food [http://www.thai-food-online.co.uk/thaifood.asp] online website.

Article Source: http://EzineArticles.com/?expert=Julian_Adikary

Creating Thai Food to Your Taste

2009-11-24T07:07:00.004-08:00

The art of Thai cooking has been developed and refined over many centuries. This art has placed emphasis on the harmonious blending of various ingredients, particularly as the individual ingredients can vary by freshness and so forth. Without harmony the taste and the dish fall short.

The art of Thai cooking not only emphasizes harmony of taste, but also places value on the use of color and texture in a dish.

Over the centuries, most Thai dishes have drawn from the realm of herbs, roots, plants, spices and seeds to perfect the flavor, texture and presentation of a dish. The five elements of taste in Thai food are: sweet, salty, sour, spicy and bitter. There are no set ground rules for characteristics of Thai food, due largely to variables such as the region, the chef, or the occasion. The brand or processing of ingredients is also sometimes a factor.

When cooking Thai dishes, one may follow a recipe, but use it as a guideline when it comes to taste. Taste varies for each individual, sometimes in response to the above variables such as ingredient quality or occasion, and thus the tastes of the recipe author may or may not reflect one's own taste.

The sweetness of a dish not only comes from the vegetable or meat, but also from the processed sugar. There are many types and brands of sugar which certainly do not provide the same sweetness. In many Thai desserts, coconut palm sugar is required. However, some recipes may suggest palm sugar as a viable substitute. Both coconut palm sugar and palm sugar come from natural sources and are interchangeable; however, they differ from each other in taste and aroma.

In Thai cooking, fish sauce is one of the most important seasoning components, and there are a wide variety of brands to choose from. One brand may be saltier than others. Adding fish sauce little by little is always a good practice. Adding lime juice to crank up the sourness is a common practice in Thai cooking. However, there are so many types of limes, such as Key Lime, Limequat, Mandarin Lime or Sweet Lime. Each lime type has some sour flavor, but some also have a flavor of sweetness in them like Limequat and Sweet Lime.

Thais love spiciness and it has even become a trademark for Thai food. There are many types of Thai chili, and in practice, use varies by dish. The two famous chili types are Prig Kee Noo (spicy) and Prig Chee Fah (not very spicy). Within the Prig Kee Noo family, there are also different types with different degrees of spiciness. In Thailand, for instance, when Thais order Som Tum (Papaya Salad), the waitress or seller will ask "how many chilies do you want?" For some, just one Prig Kee Noo can burn the mouth. Curry pastes, another example, have different degrees of spiciness with each brand.

The flavor of bitterness usually comes from vegetables, herbs, plant or spices. Bitter Melon is a well-known vegetable for its bitterness. However, it is a very common vegetable in Thailand because of its nutritious content, especially antioxidants. Proper cooking, built on adding the right amount of sauces and ingredients can definitely remove most of the bitter flavor if not all.

Also consider coconut milk, which is used widely enough that it contributes significantly to coconut being considered a kind of Thai staple food item. Canned coconut milk and fresh pressed coconut milk can make a difference in the outcome of the dish since many Thai dishes use either thick (first pressed milk) and/or thin (second or later pressed milk). Canned coconut milk is usually thicker than fresh first pressed coconut milk. Today, coconut milk powder is available in the market for making coconut milk. With coconut powder, one can make thick and thin coconut milk by simply adjusting the amount of water. Coconut milk is one other example among many of a variable ingredient which helps set the stage for harmonizing dishes.

Since herbs, roots, plants and seeds have played important roles in Thai cooking, proper cooking is critical. This is because improper cooking can destroy the nutritional value, flavor or texture of ingredients. It is also very important that dishes must be a harmony of tastes within individual dishes and the entire meal.

Following a recipe is a good idea, but when it comes to taste follow your own preference. Know your ingredients and start adding flavor items in small amounts. Most Thai dishes can be fixed to some extent. If it is too sweet, adding a little bit of fish sauce will fix the problem and vice versa. If it is too sour, add a little bit of water; sugar or fish sauce will help. The harmony of tastes is a key to Thai dishes. However, some may disagree with a philosophy of harmonious flavor because some may like to have some flavors fighting in one's mouth. It is after all very much about one's preferences and taste. While the above highlights some elements in the art of Thai cooking, there are also important contributions made to Thai cooking by a variety of creative approaches. Thai cooking is a rich and living art that can lead to many new adventures.

Napatr Lindsley

Learn Authentic Thai Cooking at http://thaicookinghouse.com/

Article Source: http://EzineArticles.com/?expert=Napatr_Lindsley

Getting Introduced to Thai Food

2009-11-24T07:07:00.003-08:00

Are you having a standard American dinner tonight? Bored with chicken, potatoes, salad and pasta? Thinking of Thai food but nah it seems hard to cook? Well, Thai food should be easy and quick to prepare. In Thailand, street food or food vendors are everywhere in a city or small town. There are all kinds of street food, appetizers, noodle soup, curry, desserts, fruits, etc. I would say this is our way of life in Thailand. It is common to find a very good food vendor, even better than a restaurant. Most street vendors in Thailand did not go to a culinary school. How do they make such yummy food? Mostly it is from helping in a kitchen.

As I mentioned, Thai food is prepared easily and quickly. Thai food is all about putting the right ingredients together. In America, finding a restaurant that serves authentic Thai food can be somewhat challenge especially if you are not living in a big city. I have been to many Thai restaurants in Oregon, and most of them offer Thai food that is very Americanized. Some dishes are way too far from the original Thai food except the name of the dish.

If you have not been to a Thai restaurant or eaten much Thai food before, going to your local Thai restaurant is an option to get acquainted with Thai dishes. Go with your friends so that you can try a variety of dishes. Also, using the Internet, you can find authentic Thai recipes. You might ask what kinds of elements define an authentic Thai recipe.

Ingredients make a difference. If a recipe requires lots of standard American vegetables, it is not likely to be a real Thai recipe. If you find a recipe that has lots of unrecognized names or something that is uncommon to find in the local grocery store, that might be it. For example, in Thailand, a green curry dish has four main vegetables: Thai eggplants, pea eggplants, kaffir lime leaves and Thai basil. Americanized green curry might have green beans, carrots, eggplants, or perhaps tomatoes.

If this is your first time to make a Thai dish, plan ahead. Find the dish you like on the Internet or in a Thai cookbook. Learn about the ingredients and visit either a local or online Asian grocery store. Templeofthai.com and importfood.com are popular websites specializing in authentic Thai ingredients and products. They carry almost everything from flour, sauces, curry paste, noodles, cookware, fresh produce and vegetables.

Don't be discouraged. Really, making Thai food is not too complicated. It is easy once you have and know your ingredients.

Another component is having the right cooking equipment. Many people say having a wok is a minimum requirement, but I would say it depends. It is a nice thing to have. If you have an electric stove, using a wok is not going to do much for some dishes. But if you have a gas stove, adding a wok in your kitchen could spice up your meals because of how gas stoves distribute heat. I have a wok at home but also an electric stove. So I do not really use my wok that much at all because with the electric stove, it does not distribute heat evenly to the side of the wok. Mortar and pestle are needed if you like to make your own paste. Many people find ways to use a food processor instead. It is certainly a substitute, but in my opinion, it does not deliver the same texture of paste.

When you are ready to cook, following your recipe directions is a good start. However, when it comes to taste, follow your own preference, given that taste varies from person to person. You will need to find your own balance for seasoning your dish. If the recipe tells you to add 2 tablespoons of fish sauce, add 1 tablespoon first. Taste it and see how you like it. If you would like more, then add more. As my mom always told me, "it is easier to fix the taste if you add little at the beginning. If you add too much at first, you might not be able to fix it."

Thai cuisine is versatile and offers a range of flavors and textural variety. It is aesthetically pleasing, and there are many ways to make Thai cuisine part of an enjoyable culture experience. Cheers to Thai food!

Napatr Lindsley

Learn Authentic Thai Cooking at http://thaicookinghouse.com/

Article Source: http://EzineArticles.com/?expert=Napatr_Lindsley

Thai Food - Lake Mary, FL - Take A Date To Your Local Thai Restaurant

2009-11-24T07:07:00.001-08:00

Did you know that there are several Thai restaurants in Lake Mary and Seminole County Fl? Looking for something a bit out of the ordinary for that special person in your life. If you are really looking for something unique and will be guaranteed to impress then you can't go wrong with a Thai restaurant.

The foods of Thailand are a unique delicacy that should be enjoyed by anyone that tries it. Thai food can be quite spicy so it is probably a good idea to find out how your date feels about spicy foods. How badly will your date go if you find out after the fact that he or she simply cannot tolerate spicy? It can set the tone for the whole evening. If your date is not opposed to spicy foods then by all means bring them to a Thai restaurant. If your date has never had Thai food it will be interesting for you to see how this person reacts to something a bit out of the ordinary. Do you really want to continue dating someone who is not willing to try new things? Of course you don't.

A Thai restaurant is not your typical fare and you will be going a long way to impressing your date with your diverse tastes. Just as you are interested in a person who is up for new things you can show your date that you are willing to try new things as well. And isn't that the purpose of a date, to show the person what you are like and to learn what they are like.

Take your time in a Thai restaurant to enjoy each others company and have a great time trying new dishes that you have never tried before. It can be quite fun for a couple to sample each other's dishes and see what the other likes and does not like. It might be that you both don't like Thai food, or that you both do. Or maybe there is a difference of opinion on Thai food. Whatever the outcome of your experience you will be going a long way to finding out how your date reacts to different situations, how they react to a difference of opinion and overall how you both like Thai food!

Taking a date to an unusual restaurant is a risky move. You are actually learning a great deal about the person you are interested in. Use this experience to decide if you want to continue dating or not. If all goes well you will have your experience in a Thai restaurant as a fond memory that you will both look back on fondly. Hopefully, you will both enjoy the food and each other's company and come away from your date having had a wonderful experience.

In our next article we will give you our recommendations on the best Thai food and restaurants in Lake Mary and Seminole County Fl. Good luck!

Learn more about Thai food in Lake Mary, Thai restaurants in Lake Mary and Thai food Lake Mary and Seminole County Fl quickly and easily by visiting http://www.lakemarybusinessdirectory.com a very popular website that provides resources, articles, consumer information and business reviews

Article Source: http://EzineArticles.com/?expert=Joseph_Celestine

Introduction to Thai Food - Pad Gra Pow

2009-11-24T07:06:00.004-08:00

Breakfast, that's the key. I'd find myself in Thailand standing on the street in front of my hotel or guest house that first morning in a new city or town or village and realize that I was ravenous after yesterdays' travel. Once more down the list of options. Eat in a nice hotel dining room where the food tastes exactly like every other hotel dining room in the world or is priced several times beyond what I would like to pay?

Maybe take a chance on one of the "Farang" restaurants (that means foreigner.) A sign in English and photographs on the menu so ordering can be done by pointing. And yes, the credit card size piece of ham is as small and the eggs are as runny as they look in the picture. You can also bet that the toast will be as cold as my high school English teachers' heart. The "Thai" food won't much better because it's always carefully adulterated so as not to offend the taste buds of foreigners who don't like Thai food anyway.

No. Start walking in any direction you see people are going and take a chance on what you will find. You'll know it when you see it. Indoors, outdoors or even street side, people are sitting and eating. Better yet is if you see more than one operation serving food in an area and only one of them is busy with satisfied customers while the competition stands around contemplating a career change. If there are taxi or Tuk Tuk or Moto-Taxi drivers starting their day there, you know you've hit the mother-lode. The food will be good and the price right.

Walk in, sit down and look like a customer. Catch someones' eye and have a go at ordering. I might end up with jok (rice porridge,) khao thom (cooked rice stewed with some meat) or even some noodles in a broth if I have to resort to pointing to the next table and asking for the same. My first choice though is usually pad gra pow (pronouncing "pot kapow" with a smile on my face usually does the trick.)

The beauty of pad gra pow is that it's so simple that it's almost impossible to not do well and it can be done quickly and easily. A plate of cooked rice smothered in a stir-fry of meat and holy (or sacred) basil. It is obviously peasant food but it's exactly what is needed to get your day off to a good start.

To prepare at home, put about two tablespoons of oil into a hot pan, chop or mince about two tablespoons of garlic and about the same amount of chili peppers and drop into the hot oil. Stir the garlic and chilies until the garlic just starts to brown then add about a half pound of ground chicken (gai) or pork (moo.) Stir the mixture until it seems to dry a little then add a tablespoon of sugar and one or more tablespoons of Thai or Vietnamese fish sauce. Last, add from about one half to a full cup of fresh holy basil leaves. Give a quick stir to mix the basil in well and wilt the leaves, remove from the heat and serve over rice. If finding fresh holy basil is a problem go ahead and use sweet basil and the results will be close to the original.

In the authentic Thai restaurant, the condiment offered on the table will be nam pla prik (fish sauce with some chopped chilies and a squeeze of lime juice.) Just a few drops of this is sufficient to add some saltiness and a bit of after burn to make the meal satisfying.

When ordering, don't be afraid to ask for mai phet (not spicy) or phet nit noi (a little spicy.) A popular garnish is an egg (kai) fried sunny-side-up (dow.) Don't be frightened off by all those who say that Thai is a difficult language to learn. Try ordering pot kapow moo kai dow, mai phet for a very satisfying and authentic Thai breakfast.

Robert Orson edits for English Editing Express

http://www.english-editing-express.com/

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Thai Herbs - Kraprao, Lemon, Lemon Grass, Pepper, Pumpkin and Shallots in Thai Food

2009-11-24T07:06:00.003-08:00

Krapao

Kra prao or sacred basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat dishes to reduce the smell of the fish meat. Fresh leaves are sprinkled on food before removing from heat.

Benefits:

- Reduce sugar in blood

- Release tension

- Stomachic

Kra Prao Use in Thai Food:

- Khao Phad Kra Prao

Lemon

Lemon juice is used to make a sour taste in Tom Yam, Som Tum, Phla, spicy salads and many chili pastes and also lemon juice for drinks.

Benefits:

- Expectorant

- Carminative

- Antiscorbutic

Lemon Use in Thai Food:

- Tom Yum Kung

- Tom Kha Kai

- Som Tum

Lemon Grass

Lemon grass is spicy and bitter and used for seasoning the Thai food and as the main ingredient in every recipe of Kaeng Phed, spicy salads and Tom Yam.

Benefits:

- Antibacterial, Fungal, Yeast

- Diuretic

Lemon grass Use in Thai Food:

- Tom Yum Kung

- Tom Kha Kai

- Kaeng Khiao Wan Kai

- Beef Masaman

- Kai Phad Phed

- Phanaeng Kai

- Nam Ya Pla

Pepper

Pepper is popularly found in every kind of chili paste, in soup together with coriander root and garlic and as well sprinkle in for a good smell. It is normally used in cooking of Kaeng Phed, Kaeng Pa and Phad Phed.

Benefits:

- Expectorant

- Diuretic

- Stomachic /colic

- Digestive

Pepper Use in Thai Food:

- Kaeng Khiao Wan Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Phanaeng Kai

- Khao Phad Kra Prao

Pumpkin

Fresh leaves and young flowers are blanched or boiled to supplement with the chilli paste. Its flowers are used as ingredients in Kaeng Lieng and Kaeng Som. Besides, the ripe pumpkins are used in many dishes both soups and fried dishes. It is also good to make many recipes of desserts; pumpkin boiled in syrup and pumpkin in coconut syrup.

Benefit:

- beta carotene

Pumpkin Use in Thai Food:

- Kaeng Liang

Shallot

Shallots are used to reduce meat savory and as seasoning and also the main ingredient in chili paste for Kaeng Phed, Tom Kloong, Kaeng Lieng, Tom Yam, Lhun, Yam, Larb and Nam Prik and as well in some desserts.

Benefits:

- Stomachic

- Catarrh relief

Shallot use in Thai Food:

- Tom Yum Kung

- Kaeng Khiao Wan Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Phanaeng Kai

- Phad Thai

- Khao Phad Kra Prao

- Nam Ya Pla

Thai Food
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Wevangti

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Thai Herbs - Garlic, Ginger and Tamarind in Thai Food

2009-11-24T07:06:00.001-08:00

Garlic

Garlic is actually important ingredient use in Thai Food and found in every recipe prior to fried vegetables and meat. It is also unable to be missed in soup and chili paste and as well spicy salad. This includes the pickled garlic, garlic plants and fried chopped garlic to sprinkle the food.

Benefits:

- Reduce blood pressure

- Prevent heart disease

- Antibacterial, fungal, yeast, virus

Garlic Use in Thai Food:

- Kaeng Khiao Wan Kai

- Beef Masaman

- Kai Phad Phed

- Phanaeng Kai

- Som Tum

- Phad Thai

- Khao Phad Kra Prao

- Nam Ya Pla

Ginger

Thai people use ginger to reduce the fishy smell in many dishes. Tom Som, steam fish with lemon or fry with meat and as well ingredients in Miang (tidbits), such as Miang Kum, Miang Pla Tou, Miang Som. It is also mixed with pickling, mussels, Tai Pla, Saeng Wha, etc. Chopped ginger is tasty to fry with meat and as well Yam Pla Tu, Yam Khing, Yam Pla Kra-pong and Yam Hoy Kraeng. Pickled ginger is a good supplement to boiled rice and many types of paste. Ginger juice and ginger boiled in syrup and mixed with mung bean or sweet potatoes are tasty desserts.

Benefits:

- Antihistamine

- Antibacterial, Fungal, Yeast, Virus

Ginger Use in Thai Food:

- Beef Masaman

Tamarinds

Thai people in every part eat the tamarinds, fresh leaves, flowers and the pods as vegetables and seasoning agents. The content in the ripe pods provides sour taste. People in the middle part of Thailand use the young pods as ingredient of the tamarind paste. The fresh leaves are used in soups; Tom Klong Pla Kroab and Pork and pumpkin in coconut soup.

Benefits:

- Cooling

- Laxative

- Antihistamine

Tamarind Use in Thai Food:

- Beef Masaman

- Phad Thai

Thai Food
Magnetic Resonance Water
Wevangti

Article Source: http://EzineArticles.com/?expert=Wevangti_Vangra

Thai Herb - Chili, Coriander, Cumin and Galangal in Thai Food

2009-11-24T07:04:00.002-08:00

Chili

The popular species of chili used for cooking are hot chili, red, green and yellow chili, sweet pepper, etc. which are different in the levels of its spicy tastes. Chili can be used both fresh and dried or pickling in vinegar and to every dish that requires hot and spicy tastes. Some are used for smelling and reducing savory and as well to color the decoration.

Benefit

- Digestive

- To protect cancer

- Carminative

- Expectorant

- Relief pain

- Relief sickness

Chili Use in Thai Food

- Tom Yum Kung

- Tom Kha Kai

- Kaeng Khiao Wan Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Phanaeng Kai

- Som Tum

- Phad Thai

- Khao Phad Kra Prao

- Nam Ya Pla

________________________________________________________

Coriander

This plant can be used by every part; plant, root, leaves and fruits. Normally, the coriander leaves are sprinkled to season the food, while the coriander fruits are mixed in the soup and curry for good smell and its root is used together with garlic in soup and some kind of snacks and desserts.

Benefit

- Carminative

- Diuretic

Coriander Use in Thai Food

- Tom Kha Kai

- Kaeng Khiao Wan Kai

- Kai Phad Phed

- Phanaeng Kai

__________________________________________________________

Cumin

Cumin is roasted and pounded to make chili paste in some curries, Kaeng Phed and Kaeng Khiao Wan.

Benefit

- Carminative

- Expectorant

Use in Thai Food Cumin

- Kaeng Khiao Wan Kai

- Beef Masaman

- Phanaeng Kai

___________________________________________________________

Galangal

Galangal is used both its flowers as vegetables and fresh and hard rhizomes. The hard rhizome is very spicy and good to season many recipes of chili pastes; the fresh rhizome is found good in Tom Kha Kai.

Benefit

- Carminative

- Stops the growth of cancer

- Antifungal, bacterial and yeast

Galangal Use in Thai Food

- Tom Yum Kung

- Tom Kha Kai

- Kaeng Khiao Wan Kai

- Beef Masaman

- Kai Phad Phed

- Phanaeng Kai

- Khao Phad Kra Prao

- Nam Ya Pla

Thai Food
Magnetic Resonance Water
Wevangti

Article Source: http://EzineArticles.com/?expert=Wevangti_Vangra

Introduction to Thai Food

2009-11-24T07:04:00.001-08:00

Thai food is a cultural inheritance transferred to and from generations. In Thai eating culture, rice is the main component to be consumed with other supplement. The Thai menu is composed of diverse methods on cooking; for instance, boiling, soup, frying, spicy salad and the chili paste with the combination of tastes; sour, salty, sweet and spicy those are rarely found in other national cousins.

Basically, the preparation and the cooking methods of the Thai food are delicate. In addition, the decoration by using various colors of vegetables and fruits including the carving of these materials use the arts inherited from the ancient time. These make the Thai food popular in many countries.

The Thai food whether a set or a one-plate dish, each provides five groups of nutritional values; carbohydrate, protein, fat vitamins and minerals including fibers and in sufficient amount. Good quality of protein comes from various meats; chicken, pork, beef, egg and the seafood. It also provides adequate fat either from plants or animals, generally, almost of the cooking methods require small amount of oil and not too much meat but emphasize on various vegetables and fruits which are the sources of vitamins and minerals, i.e. beta carotene to keep fresh and to prevent from cancer. Besides, the fibers in vegetables and fruits are good fro evacuation and reduce the cholesterol in blood. Spices supplement; for instance, ginger, galangal, lemon grass, kaffir lime leaf, sweet basil and krachai provide tasty fragrance and also medical substances to prevent and heal some diseases; i.e. obesity, cholesterol, heart disease, diabetes and cancer etc.

By the way, consumption of the Thai food in sufficient quantity and proportion to daily needs would supply adequate nutritional substance that suitable for adults who require weight control. Thai food is outstanding in the combination of tastes and the nutritional values which are different from others and make the food popular all over the world.

Thai Food
Magnetic Resonance Water
Wevangti

Article Source: http://EzineArticles.com/?expert=Wevangti_Vangra

What Is The First Thing You Should Have When Cooking Thai Food?

2009-11-24T07:03:00.002-08:00

Today is a first lesson. Oh! I do not want to call it a lesson because it sounds too formal. It is our first chat about Thai cooking. My friends always keep asking me if they want to cook Thai food, what is the first thing they should have? That is my topic today. When you see my question above. What is your answer ? you might think about something like cooking skills, inspiration, creative idea or any other big words. No! it is not what I mean. Actually, I just want to ask you what you should have (in the kitchen) when cooking Thai food. Basically, there are 5 things that you should have in your kitchen when cooking Thai food. These are:

1. Fish sauce

2. Light soy sauce

3. Dark soy sauce

4. Oyster sauce

5. Garlic

That is it. I think 90% of Thai food will use 2-3 of those stuffs when cooking. So now you know what you should have in your kitchen if you want to cook Thai food. Do not waste your time. Go buy it now.You can buy those 5 stuffs from any supermarket near you. The total price should not be more than $10.00 and you can use it for a year.

Okay, that is all for today. Next time we will start cooking Thai food. Do not worry. As I told you my blog will teach you how to cook Thai food with easy step by step. You can cook it like a pro for sure. I guarantee !

See you next time.

Joe Sitthiosoth is an average Joe who is passion for Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. His article comes from his real experience. You can read more from here http://EasyThaiCookingByJoe.blogspot.com

Article Source: http://EzineArticles.com/?expert=Joe_Sitthiosoth

The Scent Of Thai Food

2009-11-24T07:03:00.001-08:00

Thai food is globally popular due to its tasty combination of sweet, sour and saltiness, appetizingly enhanced by tanginess from an assortment of chilies used in typical dishes. This flavorful blend which has become characteristic of traditional Thai food remains distinctive in local fare until present days.

Thai food combines the best of several Eastern cuisines: the oriental bite of Szechwan Chinese, the tropical flavour of Malaysian, the creamy coconut sauces of Southern Indian and the aromatic spices of Arabian food. Thais then add an abundance of fresh ingredients, coriander plants, chilies and pepper. The result is like a cuisine minceur' of the Orient, with small portions of lean meat, poultry and seafood, and plenty of fresh vegetables and salads.

Thai food is lightly cooked so it's crisp, colourful, sharply flavoured and nutritious. The distinctive taste comes from a handful of fundamental ingredients, all widely available at Asian foodstores. Ingredients that are essential in Thai cooking are spices and herbs, which, beside their aromatic quality, are known to have diverse health benefits. The essence of many types of herbs can aid in regularizing the circulatory system of the body. The knowledge of using herbs in Thai cooking, derived from traditional Thai medicine, makes Thai food a healthy choice in a real sense.

A Thai meal normally consists of a variety of dishes such as a curry, a soup, a stir-fry and a dipping sauce or salad. There is normally a balance of spicy and mild dishes with at least one mild dish to counter the spicy dishes.

Thai cooking is not difficult. Once you are familiar with the main ingredients and we can guarantee that you will amaze yourself with the delicious food that you can cook. The Thai way of life is laid back and this translates into their cooking too, so do not worry too much, relax, keep a smile on your face and enjoy!

http://www.EzyThaiCooking.com : All information and resources about THAI FOOD and THAI COOKING

Article Source: http://EzineArticles.com/?expert=C._Jierawat

Thai Food and Culture

2009-11-24T07:02:00.001-08:00

Thai Superstitions Surrounding Food

In Thailand, meals are traditionally eaten in a group setting. Unlike in America, the Thais believe it is bad luck to eat alone. Considering the Thais eat in large groups, it's therefore not surprising that a typical Thai dinner consists of three or more different dishes. And since, in Thailand, it is bad luck to throw food away, normally all of these dishes would be consumed in one sitting. Discarding food might anger the Thai "god of rice", a female deity who watches over the people, ensuring everyone has enough to eat. Bad luck or even widespread famine may ensue if food goes uneaten or is needlessly wasted.

A Typical Thai Meal

In Thailand, a typical meal would consist of the following:

One or two curry dishes, such as green, yellow, or red curry. These might be made with red meat, poultry, tofu, vegetables, or seafood, depending on the region and what protein sources are readily available.

A noodle dish such as Pad Thai noodles. These flavorful rice noodles might be made with tofu, chicken, or prawns.

A vegetable stir-fry dish made with just one or a variety of fresh local vegetables.

With all meals, Thai jasmine-scented rice is served on the side. Dessert may consist of something as simple as fresh fruit such as pineapple or papaya. For a beverage, most Thais enjoy their meal with a cold lager or a cool drink such as lime water or Thai iced tea.

How do Thais eat?

You've probably noticed that most Thai restaurants provide chopsticks to their patrons. And while the Chinese did bring chopsticks to Thailand several centuries ago, today most Thais prefer to use Western cutlery-but in their own special way. Thai cutlery generally consists of a fork and large spoon (tablespoon). The spoon is held in the right hand and used (in place of a knife) to cut meat as well as to scoop up the food (in place of a fork).
When eating, most Americans load up their plates with various types of food, as at a buffet table. In contrast, the Thais do not combine various foods on their plates, but rather, they sample one dish at a time, always eaten with a mound of Thai jasmine-scented rice on the side. Unlike the Chinese style, bowls are used mainly for soup, not in place of a plate.

Finally, just for fun, encourage your family or guests to eat like the Thais do, sampling one dish at a time and eating with a spoon and fork. Most of all, take the time to enjoy your good health, your friends and loved ones, and last but not least, the wonderful Thai food on your plate. After all, good food truly is a reason to celebrate!

Michael Moran is the founder of CurrySimple Thai food products. With sauces made in Thailand, CurrySimple allows the average person the ability to cook a restaurant quality Thai meal at home. The concept evolved after spending years working in Thai restaurants while listening to his customer's conversations about the difficulty and complexity of cooking Thai food. Now with the development of the sauces (the hard part in Thai cooking), enjoying the taste and health benefits of Thai food is easy.

Visit CurrySimple for more product information and recipes.

Article Source: http://EzineArticles.com/?expert=Michael_Moran

Introduction To Thai Food - Thai Curry, Pad Thai And Stir-Fry

2009-11-24T07:01:00.000-08:00

Think of the worst food you've ever tasted. Soggy, boiled vegetables springs to mind-the kind with all the taste and nutrition leached out of them. No spice or texture, no freshness or goodness. Now think of the opposite, and you have heavenly Thai food. Fresh, spicy, salty, sweet and sour, with a variety of textures and temperatures (crispy and soft, hot and cold), Thai food is a taste explosion in every bite. Once you've tried it, you'll never go back to plain old meat-and-potatoes cooking again.

Another way to describe Thai food? Imagine Chinese food, but with more intensity. With more flavors, more aroma, spices, and textures. If you like Chinese food, you're going to fall head-over-heels-in-love with Thai food!

Thai Curry

The roots of Thai cuisine can be found both in regional tastes and flavors as well as in the influence of cooking styles from nearby cultures. Despite the fact that Thailand is at least partially separated from its neighbors by water, it has never isolated itself from other nations. Indian and Malaysian spices and dishes (such as curries) were brought with travel and trade, and the Thais were quick to add these wonderful flavors to their own unique version of curry.

Today there are four main curries in Thai cuisine:

Green

Red

Yellow

Massaman

Thai curry dishes start with a very intense and fragrant curry paste or sauce, usually made by hand with pestle & mortar. Once the paste/sauce is made, Thai curry is extremely easy to create, simply by adding any variety of meat, seafood, vegetables, or tofu and cooking it in the oven (like a casserole).

Thai Noodles

Thailand is also famous for its fragrant stir-fried noodle dishes. Most Thai noodle recipes call for rice noodles rather than those made with wheat or egg, although these can also be found in Thai cooking. Noodles were first brought to Thailand by the Chinese, many of whom remained in Thailand and integrated with the local society. For this reason, Chinese cooking has been a major influence in Thai cuisine, including cooking styles (the Chinese introduced the wok) and key cooking ingredients, such as soy sauce.
Names of popular Noodle Dishes:

Pad Thai

Land-Da Noodle

Pad Woon Sen

Pad See-U

Pad Kee-Mow (Drunken Noodle)

Thai Stir-Fry

From stir-fried local vegetables to dishes that combine meat, vegetables, tofu, or noodles, stir-fries are a common part of everyday Thai cooking. When creating stir-fry sauces, Thai chefs seek a balance of flavors-spicy, salty, sour, and sweet-by using ingredients like fish sauce, soy sauce, lime juice, lemongrass, fresh chilli (or chilli sauce), and a little sugar. Achieving this balance is not difficult, but it does take practice.

Names of popular Thai Stir-Fry dishes:

Ginger

Spicy Basil Leaves

Pad Prik

Prik King

Spicy Garlic

Cashew Nut

Broccoli

Michael Moran is the founder of CurrySimple Thai food products. With sauces made in Thailand, CurrySimple allows the average person the ability to cook a restaurant quality Thai meal at home. The concept evolved after spending years working in Thai restaurants while listening to his customer's conversations about the difficulty and complexity of cooking Thai food. Now with the development of the sauces (the hard part in Thai cooking), enjoying the taste and health benefits of Thai food is easy.
Visit CurrySimple for more product information and recipes.

Article Source: http://EzineArticles.com/?expert=Michael_Moran

What Has Thai Food Got To Offer For Vegetarians?

2009-11-24T07:00:00.000-08:00

For good reasons, Thai cuisine is one of the most popular in the world. Although popularly described as a single cuisine, Thai food is actually best characterized as a combination of four regional cuisines coming from Northern, Northeastern, Central and Southern Thailand.

A glance at the menus of Thai restaurants in western countries suggests that there is almost no place for vegetarian food in Thai cuisine. However, this is not the truth. Most Thai dishes consist of rice with vegetables, meat and sauce on top. Meat and fish or sea food are viewed as just one portion of a meal and not as the primary ingredient of the meal. Much of the flavour of Thai food comes from the sauces and vegetables, so you can frequently substitute bean curd or other ingredients that you do eat for the specified meat.

Below, you will find a vegetarian meal from Central Thailand.

Vegetarian Thai Stew

Ingredients:

2 sweet potatoes

2 carrots

2 onions

3 cakes of tofu (bean curd)

250 grams of ricestraw mushrooms

15-20 small cherry tomatoes

150 grams of green beans

1 tbsp of light soy sauce

1 tbsp of dark soy sauce

3 cups of vegetable stock

2 tbsp of arrowroot starch

salt and pepper

vegetable oil

Wash and cut the tomatoes into pieces and then fry them in the oil.

Cut the carrots into 1-inch pieces and the onions into quarters.

Wash the mushrooms and cut them into halves.

Cut the tofu into flat pieces, about 1/2-inch thick.

Marinate the tofu in dark soy sauce for about 20 minutes.

Fry the marinated tofu until it's brown and firm.

Add the vegetables, soy sauce, salt and pepper.

Mix the starch with water and add it to the stew.

Boil the stew for a few seconds and serve it in a warm bowl.

Tony has volunteered in many Thai restaurants ranging from simple food stalls to luxury restaurants all over Thailand. He has collected more than 500 recipes, mostly vegetarian dishes. He is going to publish his recipes on his website for vegetarian Thai food.

Article Source: http://EzineArticles.com/?expert=Tony_Ailton

Tasty Thai Food - Spicy, Salty, and Sour

2009-11-24T06:47:00.000-08:00

Food is like a drug. How true is that? This is especially true for me when it comes to Thai food. Once I get started on any Thai dish, I get addicted to more of the same. But hey, there has to be worse addictions that good food right? Some culinary writers describe Thai food as being similar to Chinese food but with a sting. Well, as someone who has lived in Thailand for a number of years now, I think the aromatic, delicious, hot, spicy Thai food is in a class of it’s own, and there is nothing to compare it’s uniqueness with.

Another fascinating fact with Thai food is the variety. If I lived here for a 100 years and tried a different dish everyday day, I don’t believe I would have time to sample it all. The county is split into 5 regions; North, Northeast, East, Central, and South and each region, province, and sub province, all have their own unique dishes and foodstuffs.

Thai food should not just be categorised as being hot and spicy though, as there are many herbs and spices which are also combined to give the individual dishes their distinctive tastes and aromas.

Ever heard of Thai food described using the 3 S’s of flavor? Spicy, Salty, and Sour. It’s the harmonious blend of these 3 that contribute to this gorgeous gastronomy. Let me break this down a little for you.

Spicy – Chili (Prik)

There’s a whole history on how the chili became a part of Thai cooking and I’ll save that for another article, but basically the Europeans, (Spanish or Portuguese) introduced the Chili into the old Siam in the 16th century, and it’s been and integral part of Thai cooking ever since. People who try Thai food for the first time should do so with extreme caution, as there are some dishes that burn your throat so hard that it’s painful to the inexperienced pallet.

Fish Sauce - Salty

Fish sauce is simply called "Nam pla” which when translated means water fish. In Thai cooking this us the second most important ingredient. Fish sauce is made by brewing fish or shrimp mixed with salt and decanting the fermented result into bottles. On its own it smells quite unpleasant but when added to the cooking or sprinkled over rice, it really does contribute to the exotic flavors of Thai food.

Lime - Sour

The lime known in Thai language as "Manao”, is used at every opportunity in a whole variety of Thai dishes. The main role of the lime is to repress the salty taste and strong odor of fish sauce.

Bon appetite!

Andy Maingam is a proficient writer and webmaster for Look at Food dot com where he writes on such issues as Living Longer and Healthier lives, plus useful Diet Information. He also has many other food and healthy eating related pieces on the site.

Article Source: http://EzineArticles.com/?expert=Andy_Maingam

Tips For Cooking Authentic Thai Food

2009-11-09T16:37:00.000-08:00

Ingredients

Equipment

Preparation

Cooking to Your Taste

Coconut Milk

Fried Rice

Curry

Stir-fried

Desserts

Get authentic Thai recipes at http://thaicookinghouse.com/

Article Source: http://EzineArticles.com/?expert=Napatr_Lindsley

Thai Rice - The Common Names And Cooking Tips

2009-11-09T16:36:00.000-08:00

Shopping for rice these days can be as complicated as shopping for clothes: there are so many different types and colors available, it's hard to know what to choose. But if you've ever sampled the various types of rice on the market-from Chinese short grain to Indian Basmati, Italian Arborio (used for "Risotto"), or even the Native North American Wild Rice-you would have to agree that Thai Jasmine Rice is one of the best-tasting, not to mention one of the most nutritional of all types of rice.

Thai rice is often sold in our local grocery stores or Asian stores as "Fragrant Rice", "Jasmine Rice", or "Scented Rice". In Thailand, Thai rice is known as "Kao Hom Mali" (Jasmine-scented Rice), because of its naturally fragrant properties. With jasmine rice's good-taste and high-quality, it's no wonder that Thailand is the number one rice exporter in the world. In fact, if you were to venture via river boat out of Bangkok toward the Central Plains, you would see nothing but rice paddies for miles and miles, and the vibrant bright green of rice shoots growing.

For those who prefer an even healthier variety of rice, another option is "Thai Brown Rice" or "Thai Whole-grain Rice". This is the same jasmine-scented rice, except that the bran covering has been left on the rice kernel, giving it extra fiber plus valuable vitamins that are normally lost in the milling process. Sometimes this type of rice is also sold under the name, "Cargo Rice".

Common Rice Names

Thai Sweet Rice

Thai Sticky Rice

Jasmine Rice

Cargo Rice

Whole-grain Rice

Fragrant Rice

Scented Rice

Cooking Tips

By far the easiest way to cook Thai rice is with a rice cooker. Just follow the instructions that come with the cooker to make perfect rice every time. Or go by the ratio of 2 cups water to every 1 cup of rice. Then simply turn the rice cooker on and wait until the rice is done.

To cook brown rice, double the amount of water you would normally use for white rice (also double the cooking time). Then follow the same instructions (as written above) for white rice.

Michael Moran is the founder of http://www.CurrySimple.com Thai food products. With sauces made in Thailand, CurrySimple allows the average person the ability to cook a restaurant quality Thai meal at home. The concept evolved after spending years working in Thai restaurants while listening to his customer's conversations about the difficulty and complexity of cooking Thai food. Now with the development of the sauces (the hard part in Thai cooking), enjoying the taste and health benefits of Thai food is easy.
Visit http://www.CurrySimple.com for more product information and recipes.

Article Source: http://EzineArticles.com/?expert=Michael_Moran

Thai Sauce, Pad Thai Recipe, and Thai Curry Recipe You Can't Live With Out

2009-11-09T16:34:00.000-08:00

The secret to Thai food rely on two things, Thai Herbs and Thai Sauce. Herbs are all about the scent but the mouth watering taste comes from the sauce. Delicious Thai dishes come from perfect Thai sauce recipes. If you get the combination right, you are on your way to cooking perfect Thai Food.

The next time you find your self in a Thai restaurant, look over to your neighbors' table. Often time, you'll find small extra Thai sauces in those dishes, unless your particular Thai restaurant caters specifically to non-Thais. I guess what I'm saying is, the more Thai sauces you find on the tables the more authentic Thai food you'll get. It's usually a good sign if those sauces in the small plates taste good. You can assume that other sauces probably comes from a well made sauce recipes. Better yet, if you see condiments with Thai sauce and spices on the table, you know this restaurant is pretty authentic. Thai cooking is about blending herbs, spices, and sauces together. There's no better way to deliver all the intense flavors than Thai sauce. Thai sauce is divided into two category, cooking sauce and dipping sauce.

Thai Sauces:

Dipping Sauce

Prik Naam Pla (fish sauce with sliced chili and lime juice) - a universal sauce that goes with almost every rice dishes. Some restaurants included it in the condiment.
Prik Naam Som (chili & vinegar sauce) - condiment used to flavor noodles
Naam Prik Pao (roasted chili paste) - condiment used in variety of dishes (soups, salads, stir fries). Some Thais use Nam Prik Pao as jam substitute to spread on toast.
Aa-jaad (pickled cucumber Salad) - great dipping sauce for fried fish cakes, satay, and other fried appetizers
Naam Jiem Saate (peanut sauce) - one of the most popular Thai sauces out side of Thailand. It tastes so good people do not only use it to dip Satay but use it as salad dressing, pizza sauce substitute, pad Thai sauce substitute, and much more. The American should call it "See Food" sauce, what ever food you see you dip in this sauce.
Naam Jiem Talay (Seafood Sauce) - yes, you've guessed it. Naam Jiem Talay is a dipping sauce for all your seafood need. Move over melted butter! Get ready for a fiesta in your mouth. This bad boy is full of flavor and once you take a bite, the intense combination of spicy, sour, salty and sweet will knock your socks off (if made right).
Naam Jiem Buoi (plum sauce) - popular among kid and people who cannot handle spicy food. Nam Jiem Buoi is great for any fried dishes.
Jig Choe (vinaigrette soy sauce) - use for making hot and sour soup and dipping sauce for pot sticker and Dim Sum.
Naam Jiem Gai (chicken dipping sauce) - sweet and spicy sauce. Great with BBQ chicken
Naam Jiem Seir Rong Hai (crying tiger sauce) - Crying Tiger is one of the more popular dishes in the US. Seared medium rare beef served with dipping sauce, consists of fish sauce, ground roasted rice, chili pepper, soy sauce, and lime juice.

Cooking Sauce

Nam Pla (fish sauce) - for adding salty flavor. Use in soups, stir fry, and making sauces. You will find fish sauce in dishes like Tom Yum (hot and sour soup), Tom Kah (coconut soup), and pad krapow (stir fry holy basil).
Nam Som Sai Choo (vinegar) - for adding sour flavor. Use in soups, sweet and sour stir fry.
Pad Thai Sauce - use for cooking pad Thai. Pad Thai recipe will be given in our later article.
Phu Khao Tong (Green lid soy sauce) - flavored soy sauce. one of the important sauce which included in many Thai stir fry sauce recipe
See iew Dum (Sweet black soy sauce) - for making Pad See iew (Sweet sir fried noodle with chinese broccoli and meat). Ingredient in Khao Mun Khai (Broiled chicken meat over flavored rice) dipping sauce
See iew khao (light soy sauce) - important sauce in many dipping sauce.
Tammarin Juice - important ingredient in pad thai sauce. Included in some dipping sauce and Thai Khang Som soup (Sour soup with tammarin based)
Oyster sauce - ingredient in many Thai stir fry sauce recipe including sweet and sour stir fry.
Curry paste - All curry pastes have similar herbs and spices but different proportion.

Thai Curry recipe will be given in our later article.

Green curry paste
Yellow curry paste
Red curry paste
Mussamun curry paste
Chu chee curry paste
Panang curry paste
Khua Kling curry paste (Southern Thai food)
Khang Pa curry paste (Not popular in foreign country)
Khang Som curry paste (Not popular in foreign country)

As you can see from the list above, Thai food rely mostly on Thai sauce. When you mix and match sauces, they become totally different dishes.

Even the same dishes, different proportion make a big difference in flavor. That's why sauce recipe is the key to seperate good Thai food from outstanding Thai delicacy.

Like I said "If you got that combination right, you are on your way to cooking perfect Thai Food".

Who Loves Thai Food?

We do! And we hope you do too - or, at least we hope you will soon! Anyways, LocalThaiFood is run by just a few of us locals here in Southern California and we'd love to meet you!

Why Thai Food?

That's a great question. Now here's a great answer: we like Thai food. Well actually, we love Thai food. And we love Thai food so much that we think you should love it too. And so it's our goal to provide everyone who loves Thai food - or anyone who loves food in general - with a fast and easy way to find the food they love.

What is Local Thai Food?

The answer is pretty simple: spicy and delicious Thai food so close you can smell it! Well, maybe not that close, but close enough to fill yourself on great food, and fast. You see, LocalThaiFood.com's job is to help you find Thai restaurants that are in your immediate area, or as close as possible, and to help you choose the one that best fits your Thai food needs.

Search for Thai restaurants near you at LocalThaiFood.com.

Read all about Thai sauce and Thai recipe, Pad Thai recipe, or Thai curry recipe at ThaiSauce.net.

Article Source: http://EzineArticles.com/?expert=Chris_Pinyo

An Introduction to Thai Food

2009-11-09T16:32:00.000-08:00

A Guide for the Gastronomically Timid British Newbie

The original article can be viewed at Thai Food [http://www.thai-food-online.co.uk/thaifood.asp] online website.

Article Source: http://EzineArticles.com/?expert=Julian_Adikary

Thai Food - A Beginners Guide

2009-11-09T16:30:00.001-08:00

As with a lot of cultures food in Thailand is a central element in social gatherings and mealtimes are a very sociable experience. Thai cuisine draws on influences from many countries in the world and it's origins can be traced right back to the 13th centuries. Thai cuisine is some of the most elaborately presented food in the world consisting of large ornate platters and even statues. In Thailand all food is shared and the 'starter' does not exist when dining out, a number of different dishes are ordered and everyone shares them. Generally one dish for every person present is ordered so it is better to dine in a large group as eating alone is considered to be unlucky. Thais usually do not use a knife as food is served in a way that it does not need to be cut, a spoon and fork is used with the spoon in your right hand and the fork in your left. Thai people generally do not combine different foods together instead prefer to eat one bit of one dish at a time.

The main ingredients that you will find in Thai cooking are:

garlic
chillies
lime juice
lemon grass
fresh coriander
fish sauce (nam pai)
shrimp paste (kapi)
rice - (rice is the main staple of Thailand and is eaten with almost every meal.)

Thai cuisine differs from region to region and the different areas can be defined by certain taste criteria:

North - mild/hot, salty/sour, but never sweet
Central - hot, salty, sweet, sour
Northeast - hot, salty, sour (salads popular)
South - very hot, salty, sour (curries popular)

In the north of Thailand glutinous rice is preferred and in the central regions they prefer to eat fragrant rice.

The central regions of Thailand also have the royal cuisine, which was influenced by the monarchy; the north has influence from their neighbouring country Burma and the south use a lot of coconut and fresh seafood. Thailand have a historical and very unique cuisine but there have been certain influences from other countries also for instance the Chinese introduced noodles and the Indians introduced certain spices although Thai curries are distinctive in their taste and nothing like Indian versions.

If you like the sound of Thai cuisine and would like to have a go at cooking some for yourself why not have a go at this recipe which I sourced from the Channel 4 recipe archives. Although there are quite a lot of ingredients they are easily available in the UK and the whole recipe only has three steps and is ready in just twenty-five minutes.

Pad Thai Noodles

Ingredients

175g flat rice noodles
3.5 tbsp sunflower oil
12 large raw prawns peeled with the tail shells left on
2 garlic cloves sliced
half a red chilli de-seeded and sliced
2 medium eggs beaten
3 tbsp fish sauce (nam pai)
juice of one lime
1 tbsp light muscovado sugar
4 tbsp roasted cashew nuts
6 spring onions sliced on the diagonal
50g beansprouts

Method:

1. Cook noodles according to pack instructions, drain and toss with half tbsp of oil.

2. Heat the rest of the oil in a large pan. Add the prawns and stir-fry for one and a half minutes. Add the garlic and chilli and cook for a further thirty seconds.

3. Pour in the beaten eggs and stir-fry until they begin to look scrambled then lower the heat. Add the noodles, fish sauce, lime juice and sugar toss for one minute, then add the cashews, spring onions and bean sprouts toss for a further minutes then serve immediately.

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How to Be Careful With Super Hot Spicy Thai Food When Traveling in Thailand!

2009-11-09T16:27:00.000-08:00

My one piece of advice for travelers who are vacationing in Thailand and want to savior the Thai foods is simple - ask if the food is hot (as in 'spicy' hot) before you put it in your mouth!

Article Source: http://EzineArticles.com/?expert=Martin_Hurley

Thai Steamed Fish nN Soy Sauce

2009-03-09T15:23:00.000-07:00

Thai Steamed Fish nN Soy Sauce - [ Pla Neung Se-ew ]

Ingredients

1 fish weight 400-500 grams (or fish fillets)

3 cloves garlic, sliced into thin pieces

3 scallions, finely sliced

3 chinese celery, chopped

a small knob of fresh ginger , peeled and finely sliced

2-4 red chilies, sliced

1/2 tablespoon sesame oil

2 tablespoons soy sauce

1 teaspoon sugar

1/2 cup chicken stock

Preparations
1. Clean and score the fish at an angle all the way to the bones on both sides (not necessary to score if you use fish fillets).

2. In a heat-proof plate, arrange the sliced garlic at the bottom of the plate and put cleaned fish over the garlic. Then add the scallion, chinese celery and ginger over the fish.

3. In a medium-sized bowl, add sesame oil, chicken stock, soy sauce, and sugar together. Stir until mixed well and pour over the fish.

4. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes (whole fish takes longer time to cook than fish fillets).

5. Remove the steamed fish from the steamer, then garnish on top with sliced chilies. Serve immediately with hot steamed rice.

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Fried Shrimps with Basil Leaves

2009-03-09T15:21:00.000-07:00

Fried Shrimps with Basil Leaves - [ Pad Ka-prao Goong ]

Ingredients
450 grams medium-sized shrimps, cleaned, shelled and deviened

5 cloves garlic, finely chopped

2 tablespoons vegetable oil

2 teaspoons black soy sauce

2 tablespoons fish sauce

1 cup fresh holy basil

5-10 chillies, chopped and pounded coarsely

Dash of ground white pepper

Preparations
1. Heat a wok until the oil is hot, then add garlic and stir until golden and aromatic. Then add shrimp, and continue Stir-frying until shrimp is nearly cooked.

2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.

3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Serve immediately with hot steamed rice.

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Thai Shrimps Spicy Salad

2009-03-09T15:18:00.000-07:00

Thai Shrimps Spicy Salad - [Plah Goong]

Ingredients
400 grams medium-sized shrimps, cleaned, shelled and deviened

2 lemongrasses, finely sliced

1 onion, sliced

2 spring onions, sliced

1 tablespoon chopped coriander

2 kaffir lime leaves, finely sliced

10 mint leaves

5-10 chilies, chopped

2 tablespoons roasted chili paste

3 tablespoons lime juice

2 tablespoons fish sauce

1 teaspoon sugar

Preparations
1. Heat water in a pot until boiling. Then scald the shrimps in boiled water for just a short time. Remove and drain.

2. In a small bowl, prepare the sauce by adding lime juice, fish sauce, sugar and roasted chili paste. Stir until all ingredients mixed well.

3. In a big bowl, add the shrimps, prepared sauce, lemongrass, onion, chili, spring onion, coriander, kaffir lime leaves and mint leaves. Stir until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with coriander leaves and serve immediately.

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Boiled Pork with Lime,Garlic and Chili Sauce

2009-03-09T15:10:00.000-07:00

Boiled Pork with Lime,Garlic and Chili Sauce - [Moo Ma-nao]

Ingredients
300 grams pork tenderloin, sliced into well pieces

2 tablespoons minced garlic

5-10 chilies, chopped

1 tablespoon chopped coriander leaves

1 tablespoon soy sauce

2 tablespoons fish sauce

1 tablespoon sugar

3-5 tablespoons lime juice

1 chinese kale (peel skin, and slice into well pieces)

coriander leaves (for garnishing)

Preparations
1. In a medium-sized bowl, prepare sauce by adding minced garlic, chopped chilies, soy sauce, fish sauce, sugar and lime juice. Stir until all ingredients mixed thoroughly. Adjust the taste according to your desire.

2. Heat water in a pot until boiling. Then add sliced chinese kale and scald it in boiled water for 2 minutes. Remove and drain. Arrange it on a serving plate.

3. After removing chinese kale, add sliced pork tenderloin. Scald until cooked thoroughly, then remove and drain.

4. Transfer the cooked pork to the serving plate. Pour prepared sauce over the boiled pork and garnish with coriander leaves. Serve immediately with hot steamed rice.

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Crispy Catfish with Green Mango Salad

2009-03-09T15:07:00.000-07:00

Crispy Catfish with Green Mango Salad - [ Yum Pla Dook Foo ]

Ingredients
1 catfish (or any meaty white fish) weight 400-500 grams

3 tablespoons fish sauce

4 tablespoons lime juice

1 tablespoon sugar

5-10 chilies, chopped

1/4 cup shallot, sliced

1 mango, julienned (or sour green apple)

1/4 cup fried cashew nuts, or peanut

coriander leaves (for garnishing)

Preparations
1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.

2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.

3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.

4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately.

5.Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.

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Thai Spicy Mixed Vegetable Soup with Prawns

2009-03-09T15:05:00.000-07:00

Thai Spicy Mixed Vegetable Soup with Prawns - [Kang Liang Goong Sod]

Ingredients
350 grams prawns, cleaned, shelled, and deveined

1 cup babycorn, sliced

1 cup any fresh vegetables, cut into well pieces

1/2 cup sweet basil leaves

4 cups vegetable stock or water

Ingredients : Spice Mixture
12 pepper corns

12 shallots

1 tablespoon shrimp paste

1/2 cup dried shrimp

2 tablespoon fish sauce

Preparations
1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.

3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.

4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.

5. Transfer to a serving bowl and serve immediately with hot steamed rice.

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Thai Shrimps Cakes

2009-03-09T14:55:00.000-07:00

Thai Shrimps Cakes - [Tod Mun Goong]

Ingredients
250 grams medium-sized shrimps, cleaned, shelled and deviened

50 grams pork fat

2 teaspoons sugar

3 tablespoons fish sauce

2 teaspoons white pepper

3 cups oil for deep frying

sweet plum sauce (dipping sauce)

Preparations
1. Place all the ingredients in food processor and blend till form smooth paste.

2. Pour the breadcrumbs in a plate. Then use a tablespoon to form small (2" wide, 1/2" thick) patties of prepared shrimp mixture and put it in the breadcrumb plate, flip it upside down with care until all patties coated with breadcrumbs.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry till golden brown and cooked thoroughly. Remove and drain.

4. Transfer to a serving plate. Serve immediately with fresh vegetable and sweet plum sauce.

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Thai Red BBQ Pork With Rice

2009-03-09T13:54:00.000-07:00

Thai Red BBQ Pork With Rice - [Kao Moo-dang]

Ingredients
800 grams pork, cut into 1 1/2" thick x 8 " long

2 tablespoons chinese cooking wine

2 tablespoons sesame oil

1 tablespoon sugar

1/2 tablespoon salt

1 1/2 tablespoons black soy sauce

2 tablespoons soy sauce (light)

3 tablespoons tomato sauce (or ketchup)

2 eggs , boiled, shelled and cut into well pieces

1/4 cup tapioca flour, dissolved with water

coriander leaves (for garnishing)

fresh vegetables ( sliced cucumber and scallion)

Preparations
1. Wash the pork in clean water, remove and drain. Marinade the pork with chinese cooking wine, sesame oil, sugar, salt, black soy sauce, soy sauce, tomato sauce. Stir until all ingredients mixed well and let marinated for 2-3 hours.

2. Heat a wok over medium heat. Add the pork (with marinated sauce), occasionally stir, and let simmer for at least 5-10 minutes.

3. Transfer the pork to the oven. Bake it in the oven (medium heat) for 30 minutes.

4. Remove the pork from the oven. Slice the pork into well pieces and then transfer to a serving plate.

5. To make the red sauce : Heat a wok over medium heat. Add 1 cup of water with the left over marinated sauce (after simmering). Wait until boiling, then pour in tapioca flour (dissolved in water). Stir until the sauce gets thick.

6. Before serving, dress the BBQ pork with red sauce. Garnish on top with coriander leaves, serve with boiled egg, hot steamed rice and fresh vegetables (sliced cucumber, and scallion).

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Pork Panaeng

2009-03-09T13:51:00.000-07:00

Pork Panaeng - [ Panaeng Moo]

Ingredients
400 grams pork, sliced into well pieces

2 tablespoons panaeng curry paste

2 tablespoons vegetable cooking oil

150 gms coconut milk

2 tablespoons palm sugar

2 tablespoons fish sauce

10 basil leaves

1 red chilli, sliced

3 kaffir lime leaves

Preparations
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

2. Add pork and season with palm sugar and fish sauce.

3. Wait until cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with hot steamed rice.

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Stuffed Bitter Gourd in Clear Soup

2009-03-09T12:57:00.000-07:00

Stuffed Bitter Gourd in Clear Soup - [ Tom Ma-ra Yud Sai Moo-sub]

Ingredients
2 bitter gourds (momordica)

300 grams ground pork

1 tablespoon minced garlic

2 coriander roots, finely chopped

2 tablespoons soy sauce

2 teaspoons oyster sauce

2 teaspoons sugar

3 shitake mushrooms, sliced into well pieces

1 carrots, sliced into well pieces

salt (to remove bitter taste from bitter gourd)

3 cups chicken stock (or water)

white pepper powder

coriander leaves (for garnishing)

Preparations
1. Clean the bitter gourds and cut into pieces (2" length). Scoop out the seed and the inside part. Sprinkle the salt inside and outside part of the sliced bitter gourds. Leave it for 10-15 minutes, then wash with clean water.

2. In a medium-sized bowl, add ground pork, garlic, coriander roots, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp). Knead until all ingredients mixed well. Then stuff the ground pork inside the sliced bitter gourd.

3. Heat chicken stock (or water) in a pot over medium heat. Add stuffed bitter gourds, shitake mushrooms, carrot, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp). Wait until boiling then turn down the heat to low level. Let simmering for at least one hour (the longer time the better taste, recommend 1-2 hours).

4. Remove from heat and transfer to a nice bowl. Sprinkle with white pepper powder and garnish with coriander leaves. Serve immediately with hot steamed rice.

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Thai Fried Sun-Dried Beef

2009-03-09T12:43:00.000-07:00

Thai Fried Sun-Dried Beef - [ Neur Dad Diew]

Ingredients
500 grams beef, cut into well pieces ( thickness 1 cm x length 7 cm)

2 cloves garlic, crushed

5 coriander roots, crushed

1 teaspoon pepper powder

3 tablespoons white sesame seeds

2 teaspoons sugar

1 tablespoon fish sauce

2 tablespoons oyster sauce

1 tablespoon beef flavor soup base

Preparations
1. In a big bowl, add beef, garlic, coriander roots, pepper powder, sugar, fish sauce, oyster sauce, white sesame seeds and beef flovor soup base. Knead until all ingredients mixed well and leave it for one hour.

2. Arrange the marinated beef on a rack and leave in the sun for 3-4 hour. Turn the beef occasionally.

3. Heat oil in a wok. Until hot then fry the marinated beef until cooked. Remove and drain.

4. Transfer to a serving plate. Serve immediately with fresh vegetable (cucumber, tomato, cabbage, etc.), dipping sauce (chili sauce) and hot sticky rice.

credit by : http://www.allthaifood.com/

Thai Spicy Liver Salad

2009-03-09T12:40:00.000-07:00

Tub Hwan - [Thai Spicy Liver Salad]

Ingredients
200 grams pork liver (or beef liver)

1 tablespoon ground roasted sticky rice

1 tablespoon ground chili

2 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon chopped scallion

1/2 cup mint leaves

4 shallots, thinly sliced

Preparations
1. Wash the liver in clean water and sliced into well pieces.

2. Heat water in a pot. Then scald sliced liver until nearly cooked. Remove and drain.

3. In a medium-sized bowl, add liver, sugar, lime juice, fish sauce, chopped scallion, ground chili, ground roasted sticky rice and shallots. Stir until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with mint leaves and serve immediately with fresh vegetable (cabbage, cucumber, etc.) and hot steamed rice (or sticky rice).

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Thai Fried Mussels with Eggs

2009-03-09T12:34:00.000-07:00

Thai Fried Mussels with Eggs - [ Hoy Tod]

Ingredients
10-15 green mussels

1 egg, beaten

2 tablespoons tapioca flour

1 tablespoon rice flour

1 tablespoon limewater

1 tablespoon minced garlic

1 tablespoon fish sauce

1/2 teaspoon sugar

1 tablespoon soy sauce

1/2 cup bean sprout

1/2 teaspoon pepper powder

1 tablespoon scallion, chopped

3 tablespoons water

cooking oil

coriander leaves (for garnishing)

Dipping Sauce :

Mix all below ingredients in a small pot and heat it until boiling. Remove and set aside.
1/4 cup chili sauce

1/2 tablespoon sugar

1/4 teaspoon salt

2 tablespoons white vinegar

2 tablespoons water

Preparations
1. Wash green mussels with clean water. Then scald it in boiling water. Remove and drain. Then remove shell, and set aside.

2. In a medium-sized bowl, add tapioca flour, rice flour, limewater and water together. Stir until mixed well.

3. Heat oil in a fry pan until hot. Pour in the flour mixture in the pan and add the green mussels over the mixture. Do not stir or try to flip it until nearly cooked.

4. Pour beaten egg over the mixture. Fry until the mixture is golden brown. Then turn it over to another side and fry until cooked. Remove from heat and transfer to a serving plate.

5. Heat oil in a fry pan until hot. Add garlic and stir until fragrant. Then add bean sprouts, scallion, soy sauce and sugar. Stir until cooked well then transfer to a serving plate (besides fried mussels).

6. Sprinkle with pepper powder and coriander leaves. Serve immediately with dipping sauce.

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Kai Toon - Steamed Eggs

2009-03-05T16:08:00.000-08:00

Steamed Eggs

Ingredients
4 eggs, beaten
1/2 cup tomato, cube
1 tablespoon soy sauce (of fish sauce)
2 cups chicken stock (or water)
1 tablespoon scallion, finely chopped
1/2 teaspoon pepper powder
1 teaspoon fried garlic (optional)
coriander leaves (for garnishing)
Preparations
1. Beat the eggs in the medium-sized bowl. Add the chicken stock (or water), tomato, pepper powder and soy sauce. Stir until all ingredients mixed well.
2. Heat water in a steamer. Wait until boiling, then place the bowl and turn down to medium heat. Steam for 15 minutes or until cooked.
3. Remove from heat. Sprinkle with chopped scallions and coriander leaves (and fried garlic : optional). Serve immediately with hot steamed rice.

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Thai Food of the Northeast

2009-03-04T10:03:00.000-08:00

Like Thai food of the north, Thai food of the northeast has steamed glutinous rice as a staple base to be taken with spiced ground meat with red pork blood, papaya salad or som tom, roasted fish, roasted chicken, jim-jaem, and rotted fish or pla rah. The northeast prefer to have their meat fried and the meat could be frog, lizard, snake, rice field rat, large red ants, insects etc. Pork, beef and chicken are preferred by well to do families.

Traditional Methods of Serving Thai Food in the northeast

Dishes are served in a large enameled food tray which sports a pattern of large and colorful flowers. Food is taken from the dishes is taken with steamed glutinous rice contained in a wicker basket (katib) made in the peculiar style of the northeastern people. Desserts mainly consisting of processed glutinous rice such as, khao niew hua ngog nang led, etc.

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Thai Food of the South

2009-03-04T10:02:00.000-08:00

Thai food of the south tends to be exceedingly chili hot compared with Thai food from other regions of Thailand. Specially favored dishes of the south are a whole variety of gang (spiced soup or curry) for examples, gang liang, gang tai pla, and budu sauce. Boiled rice mixed in budu sauce known as khao yam is a delicatessen of the southern people. Salty is taste, khao yam is taken with an assortment of vegetable. Considered special ties of the south are sataw, med riang and look niang.

Sataw is a green pod when stripped reveals green berries. Strawberries sometimes chopped into thin slices are cooked with meat and chili or simply added to any gang or maybe boiled with other vegetable in coconut milk, or taken raw with chili sauce. The berries can be preserved by pickling and eaten without further cooking.

Med riang is very much like a bean sprout but much larger in size and dark green in color. It is ready for eating after the outer skin is removed. It can be cooked with vegetable and meat or pickled for eating with gang, chili sauce or lon (ground meat or fish in chili sauce).

Look niang is a round berry in a hard and dark green skin. When the skin is removed it is ready for eaten. The inner layer may or may not be removed depending on individual taste. Look niang may be raw or with chili sauce, lon, gang liang especially gang tai pla. Ripe look niang boiled and mixed with coconut flakes and sugar is served as a dessert.

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Thai Food of the North

2009-03-04T10:01:00.000-08:00

Thai food of the north, in some way, is cooked with the sole thought for the taste for the northern people. The recipe consists of vegetable and ingredients available in their immediate vicinity. The common meal includes steamed glutinous rice, chili sauces which come in a host of varieties, such as "namprik noom", "namprik dang", "namprik ong" and chili soups (gang) such as gang hangle, gang hoh, gang kae. In addition there are also, local sausages such as sai ua, and nham; steamed meat, roasted pork, pork resin, fried pork, fried chicken and vegetable to go with them.

The northern people have penchant for medium cooked food with a touch of salty tastes almost to the exclusion of sweet and sour tastes. Meat preferred by the northern people is pork followed by beef, chicken, duck, bird etc. Sea food is the least known on account of the remoteness of the northern region from the sea.

Thai food of the north does not lack in varieties. These are dishes to be consumed at different times of the day. The northern breakfast known in the local dialect as khao gnai consisting mainly of steamed glutinous rice. Cooked in the early hours of the day, steamed glutinous rice is packed in a wicker basket made from bamboo splints or palmyra palm leaves. The farmer takes the packed basket to the working rice field and eat the glutinous rice as lunch, known in the dialect as "khao ton". Dinner or "khoa lang" is an familiar affair is served on raised wooden tray or "kan toke". The tray which is about 15 to 30 inches in diameter is painted in red.

Traditional Method of Serving Northern Food

The northern people are known to follow their traditions in a very strict and faithful manner, in particular the tradition of serving and partaking of the evening meal. Food is placed in small cups placed on "kantoke" which could be an inlaid wooden or brass tray depending on the economic status of the house owner. Served together with "kantoke" is steamed glutinous rice that is the staple food of the northerner packed in a wicker basket. There is also a kendi containing drinking water nearby. Water is poured from the kendi to a silver drinking cup from which water is drunk. After the main course come desserts and local cigars to conclude the evening meal.

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Thai Food in the Central Region

2009-03-04T09:59:00.000-08:00

The Thai in the central plain prefer food with smooth and lasting taste with a touch of sweetness. The way the food is served is an art in itself. The dinning table is often decorated with carved vegetable and fruit. Cuisine of the central plain sometimes combines the best of the foods from various regions.

Rice is strictly the staple food for every family in the central region. There are on the average three to five dishes to go with rice. Typical are soup, gang som (chili vegetable soup), gang phed (Thai red curry), tom yam (spiced soup) and so on. Chili fried meat dishes are for instances, pad phed, panaeng, masaman, fried ginger and green pepper, Thai salads or yam are yam tua pu, salad with sliced roasted beef. Dishes that regular feature fin a Thai meal of the central region are vegetable, namprik (chili sauce), platoo (local herring), and perhaps omelette (Thai style), fried beef of roasted pork. On the whole Thai meal should meet protein and vitamin requirements with plenty to spare.

Traditional Methods of Serving Thai Food of the Central Region

The central plain of Thailand has always been known for its progress and advance in all areas of human activity, be it intellectual, technological or cultural.

The Thai in the central region have adopted spoon and fork and a common ditching spoon as the standard cutlery set for Thai meals. For affluent families, napkins simply folded or folded into various geometrical shapes are also to be seen depending also on individual family's tradition and taste. Dishes, boiled rice and drinking water are laid on the dinning table and for the family which can afford the service of a maid, will be replenished by a waiting maid as the meal progresses. Less well to do families may do without shared spoons together, and family members take food from the dish by their own spoons.

Information from: "Rice and Thai Ways of Life" published by Office of the National Culture Commission.

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Top 10 Thai Food

2009-03-04T09:55:00.000-08:00

Have you ever tried Thai food? Do you like it? Thai food is one of the things that every foreigner should try when they come to Thailand. At my old school, when we have visitors from other countries we always take them out to eat. We take them to a Thai restaurant to try Thai food and also teach them about table manners too!

Not long ago, the Office of the National Culture Commission announced the top ten Thai dishes best liked by foreigners. In cooperation with the Ministry of Foreigner Affairs, the Office had conducted a survey of Thai restaurants all over the world to find out ten favourite Thai dishes of foreigners. In the survey 1,000 Thai restaurant around the world were asked to fill in a questionnaire. However, only 500 restaurants which have Thai chefs and offer the authentic Thai food were qualified for being taken into consideration.

The results were the top ten Thai dishes which are listed below in order of their percentages of popularity:

Tom Yam Kung (spicy shrimp soup) 99%
Kaeng Khiao Wan Kai (green chicken curry) 85%
Phat Thai (fried noodles of Thai style) 70%
Phat Kaphrao (meat fried with sweet basils) 52%
Kaeng Phet Pet Yang (roast duck curry) 50%
Tom Kha Kai (chicken in coconut soup) 47%
Yam Nua (spicy beef salad) 45%
Mu or Kai sa-te (roast pork or chicken coated with turmeric) 43%
Kai Phat Met Mamuang Himmaphan (chicken fried with cashew nuts) 42%
Phanaeng (meat in coconut cream) 39%


Tom Yam Kung	Kaeng Khiao Wan Kai	Phat Kaphrao


Kai Phat Met Mamuang Himmaphan	Phanaeng	Phat Thai

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Introducing Thai Food

2009-03-04T09:54:00.000-08:00

Thai food is widely known for being hot and spicy since almost all Thai food is cooked with basic ingredients such as garlic, chillies, limejuice, lemon grass and fresh coriander leaf and fermented fish sauce (nam pia) or shrimp paste (kapi) to make it salty.

Since rice is the staple food in Thailand, it is usually eaten at every meal with soups, curries, fried vegetables and nam phrik. Nam phrik is a hot sauce, prepared in a variety of ways and differs from region t oregion: nam phrik pla pon is a ground dried fish and chilli sauce, nam phrik pla raa is a fermented fish and chilli sauce, nam phrik kapi is a shrimp paste and chilli sauce, nam phrik oong is a minced pork, tomato and chilli sauce. In general, the basic ingredients of nam phrik include shrimp paste, garlic, chilli, fermented fish sauce and iemon juice.

Other common seasoning in Thai food include galingale (khaa), blackpapper, ground peanut, tamarind juice, ginger and coconut milk. As a result, it takes hours to prepare a proper Thai meal in the traditional way as it involves so much peeling and chopping and pounding so it needs time to prepare in advance.

In fact, Thai food varies from region to region, for example, glutinous or sticky rice is more popular in the North and Northeast than steamed rice. Moreover, in some rural areas, certain insects are also eaten e.g. crickets, silk worm larvae, red ant larvae. At the same time, Thai desserts are often made from sticky rice or coconut milk, flour, egg and coconut sugar while a variety of fruit is available all the year round.

Meanwhile, the basic characteristic taste of Thai food in different parts of the country can be described in different ways: in the central region, food is hot, salty, sweet and sour. Rice is served with different types of nam phrik and soups e.g. tom yam kung (prawn soup with lemon grass. Dishes usually contain a lot of condiments and spices. In the North, food is mild or hot, salty and sour, but never sweet. Sticky rice is served with boiled vegetables, nam phrik oong and soups or curries. The North is also well-known for its sausage called "naem" which consists of fermented minced pork. It has a sour flavour and is sold wrapped in cellophane and banana leaf.

Food in the Northeast is hot, salty and sour. Their favourite foods include papaya salad (som tam), sour chopped meat salad "koi", sour minced meat salad (lard) . People use a lot of condiments but not many spices. Their meals generally consists of sticky rice and nam phrik pla raa accompanid by a lot of vegetableas including those found growing wild. On the other hand, food in the South is renowned for being very hot, salty and sour-tasting. Curries are popular and made with a lot of spices and condiments. Khao yam (a mixture of rice) raw vegetables and fermented fish sauce or boo doo is also a common dish. Generally southern people eat little meat and other varieties of nam phrik are not so popular, the most common one is nam phrik kapi.

Though the major portion of Thai food is described as being spiced and chilli hot, it currently enjoys worldwide popularity especially the exotic Tom Yam Kung, a uniquely piquant prawn soup that is renowned for it simplicity, creativity, artistic flair and delicious taste. Above all, the tastes of Thai cuisines can be amended to suit individual desire, for example, by reducing the amount of chillies in certain dishes to lower the heat or increasing amount of lime juice to increase sourness. Visitors who have tried the exotic Thai food will never forget to order them again whenever their favourite dishes are available.

This story comes from "Essays on Thailand" by Thanapol Chadchaidee. It is used here with his permission. The book contains 60 essays about Thailand written in Thai and English.

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Khao Neow Ma Muang - Sweet Rice with Mango

2009-03-04T09:48:00.000-08:00

Sweet Rice with Mango

A favourite Thai dessert - the firm texture of the sweet rice paired with slices of fresh mango with coconut cream topping is an irresistible taste experience.

Recipe:

2 cups (1 lb/500 g) sticky rice, soaked overnight in water to cover
2 mangoes

Sauce 1:

1 cup (8 fl oz/250 ml) coconut cream
1/2 cup (4 oz/125 g) sugar
pinch of salt

Sauce 2:

1 cup (8 fl oz/250 ml) coconut cream
1/2 cup (4 oz/125 g) sugar

1 12-in (30-cm) section of banana leaf
1 teaspoon toasted sesame seeds

How to cook:

1. Drain the rice and place in an even layer in a steamer lined with cheesecloth so the rice does not fall through the holes. Steam the rice on full steam or high heat for 15 minutes.
2. While the rice is cooking combine the ingredients for Sauce 1. Remove the rice to a bowl and mix with Sauce 1 while the rice is still hot. Set aside.
3. Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.
4. Cut the banana leaf attractively and lay it on a serving plate. Arrange the sticky rice and mango slices on top of the leaf.
5. Combine the ingredients for Sauce 2 and either serve it separately or pour over the sticky rice. Garnish with a sprinkling of sesame seeds and perhaps an orchid or other flower on the side.

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Tom Jubchai - Ten Vegetable Stew

2009-03-04T09:43:00.000-08:00

Ten Vegetable Stew

A very hearty dish, this can also be served as a complete meal.

Ingredients:

1 tablespoon oil
6 garlic cloves (kratiem), minced
1 lb (500 g) pork, cut into cubes
1/2 cup minced cilantro/coriander leaves (bai pak chee)
1 teaspoon salt
1 teaspoon white pepper
4 cups (1qt/1 l) water
1/2 cup (4 fl oz/125 ml) light soy sauce
1/3 cup (3 oz/90 g) sugar

Vegetables:

4 oz (125 g) bok choy
4 oz (125 g) cabbage
4 oz (125 g) Chinese broccoli
4 oz (125 g) napa cabbage
4 oz (125 g) celery
4 oz (125 g) green onions/scallions/spring onions
4 oz (125 g) sweet chard
4 oz (125 g) swamp cabbage
4 oz (125 g) carrots
4 oz (125 g) spinach

How to cook:

1. Heat a large pot and add the oil and garlic. Add the pork and stir-fry for 3 minutes. Add all the ingredients except the vegetables. Heat to boiling, cover, and cook for 15 minutes.

2. Slice all the vegetables, add them to the pot and cook for 10 minutes longer. Serve in a large soup tureen.

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Nam Prik Ong - Vegetables with Chiang Mai Dipping Sauce

2009-03-04T09:30:00.000-08:00

Vegetables with Chiang Mai Dipping SauceVegetables with Chiang Mai Dipping Sauce

In the North most meats are barbecued and vegetables are served fresh on the side. This hearty sauce is a favourite among those used to add variety to the meals.

Ingredients:

1 tablespoon oil
1/2 cup chopped garlic cloves (kratiem)
1/4 cup chopped shallots
1 lb (500 g) diced red tomatoes
8 oz (250 g) ground/minced pork
1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)
3 tablespoons sugar
2 tablespoons lime juice
1 cup cucumber slices
1/4 cup cilantro/coriander leaves (bai pak chee)
4 green onions/scallions/spring onions

Vegetables:

broccoli flowerets
carrots, sliced
cauliflower flowerets
shallots, cut into 2-in (5-cm) sections
sugar peas/snow peas

How to cook:

1. Heat a large skillet and add the oil, garlic, shallots and tomatoes. Cook for 3 minutes and add the pork. Add the fish sauce, sugar and lime juice and cook for 4 minutes or until the pork is done.

2. Remove to a serving dish with the cucumber, cilantro and green onions on the side. Serve with the vegetables for dipping.

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Yam Nuea - Beef Salad

2009-03-04T09:24:00.000-08:00

Beef Salad

In Bangkok, this recipe is one of the favourite in restaurants and home kitchen alike.

Ingredient:

1 Ib (500g) tender beef steak

Salad Ingredients:

1/4 cup sliced onions
1 tomato, cut into wedges
1/4 cup sliced cucumber
1/4 cup thinly sliced red and green Thai chili peppers (prik khee noo)

Sauce Ingredients:

1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 fl oz/60 ml) lime juice
2 tablespoons mined garlic (kratiem)
2 tablespoons chopped cilantro/coriander leaves (bai pak chee)
1/4 cup chopped green onions/scallions/spring onions, in 1-in (2.5-cm) pieces

How to cook:

1. Barbecue the beef over charcoal or broil/grill until medium to well done. Slice thinly and set aside.

2. Combine all the salad ingredients and add the sliced beef.

3. Make the sauce by mixing together all the ingredients, and toss with the salad just before serving.

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Tom Kha Gai - Chicken Coconut Soup

2009-03-04T09:21:00.000-08:00

Chicken Coconut Soup

A rich, aromatic dinner soup, which is enjoyed throughout the meal. Whenever possible, fresh kaffir lime leave should be used, and their flavor and aroma is increased when they are torm insted of cut with a knife. Young galangal (Kha orn) is pale yellow, with firm unwrinkled pink shoot. Fresh young ginger can be substituted if necessary, but the flavor will not be quite the same.

Recipe:

2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young aglangal (kha orn)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion onlym, cut into 1-in (2.5-cm) lemghts and cruhed
5 fresh kaffir lime leave (bai ma -grood), torn in half
8 oz (250 g) boned chicken breast, sliced
5 tablespoons (2 1/2 fl oz/75 ml) fish sauce (nam pla)
2 tablespoons sugar
1/2 cup (4 fl oz/125 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1/4 cup cilantro/coriander leave (bai pak chee), torn
5 green Thai chili peppers (prik khee noo), crushed

How to cook:

1. Combine half the coconut milk with the galangal, lemon grass and lime leave in a large saucepan and heat to boiling. Add the chlicken, fish sauce and sugar.

2. Simmer for about 4 minutes, or until the chlicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

3. Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.

4. Garnish with the torn cilantro leaves and crushed chili pepper, and serve.

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Pad Puk Boong Fai Daeng

2009-03-04T09:20:00.000-08:00

Flamed Swamp Cabbage

This light tastes just as good with spinach, if swamp cabbage is not available.

Recipe:

2 tablespoons oil
1 Ib (500 g) swamp cabbage or spinach, cut into 1-in (2.5-cm) pieces
6 garlic cloves (kratiem),minced
2 tablespoons black bean sauce
1 tablespoon fish sauce (nam pla)
1 teaspoon sugar
1/4 cup sliced green jalapeno pepper (prik chee fa)

How to cook:

Heat a large skillet until very hot; add the oil and all the remaining ingredients.
Quickly stir-fry for 30 seconds and serve.

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Khai Look-Khuey

2009-03-04T09:14:00.000-08:00

Eggs with Tamarind Sauce

Whether just fried, used as toppings, or as an essential component of many desserts, eggs are a favorite food in Thailand. In this dish, deep-frying boiled eggs gives them a different texture while their flavour is enhanced by the accompanying sauce.

Ingredients:

4 cups (1 qt/1 l) water
6 eggs
2 cups (16 fl oz/500 ml) oil, for deep-frying
1/2 cup chopped shallots

Tamarind Sauce's Ingredients:

1/2 cup (4 fl oz/125 ml) tamarind juice (ma-khaam piak)
1/2 cup (4 fl oz/125 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar

How to cook:

1. Pour the water into a large pot and boil the eggs for 5 minutes.

2. Remove from the heat and plunge the eggs into cold water. Peel the eggs and set aside.

3. In a large saucepan heat the oil to 325 F (165 C). Dry the eggs and deep-fry them until they are golden brown. Remove and set aside. With the same oil, deep-fry the shallots until golden brown. Drain and set aside.ํํ

4. Combine all the ingredients for the sauce. Heat to boiling and simmer for 5 minutes.

5. To serve, cut the eggs in half, lengthwise. Pour the sauce over the eggs and sprinkle with the fried shallots.

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Pad Puk Ruam Mit

2009-03-04T09:12:00.000-08:00

Vegetarian Delight

The variety of vegetables used in this dish gives it an attractive colorful appearance. It is very easy to prepare.

Ingredients:

2 tablespoons oil
2 garlic cloves (kratiem), minced
1/4 cup sliced onion
1/2 cup sliced carrots
1 cup sliced cabbage
1 cup broccoli flowerets
1/2 cup cauliflower flowerets
1/2 cup sliced red bell pepper/capsicum
1/4 sugar peas/snow peas
1/4 cup sliced mushrooms
1/4 cup bean sprouts
1 tablespoon soy sauce
1 tablespoon sugar

How to cook:

1. Heat a large skillet and add the oil and garlic.

2. Add all the other ingredients. Stir-fry for 4 minutes, until the vegetables are crisp tender.

3. Serve with steamed jasmine rice (khao suay).

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Hor Mok

2009-03-04T09:10:00.000-08:00

Steamed Fish in Banana Leaf

While these folded packets are a delight to serve in small numbers, for a larger group the leaves can be folded into a large boat shape and the mixture steamed in larger portions with an extended cooking time.

Ingredients:

1 lb (500 g) white fish fillets, cut into chunks
1 large banana leaf, cut into 4 pieces, each 8 X 8 inches
1 cup shredded lettuce, blanched
1 cup sliced zucchini/courgette, blanched
1 cup sweet basil leaves (bai horapa)
2 green jalapeno peppers (prik chee fa), sliced
1/4 cup cilantro/coriander leaves (bai pak chee)

Sauce's Ingredients:

1/2 cup (4 fl oz/125 ml) red curry paste (nam prik gaeng ped)
2 cup (16 fl oz/500 ml) coconut milk
4 egg yolks (reserve whites for topping)
2 tablespoons fish sauce (nam pla)
2 tablespoons cornstarch/cornflour

Topping's Ingredients:

1 cup (8 fl oz/250 ml) coconut cream
4 eggs white

How to cook:

1. Marinate the fish chunks with the combined sauce ingredients and place in the refrigerator to chill for about 15 minutes.

2. Beat the topping ingredients together with a fork.

3. Wipe each piece of banana leaf with a damp cloth before use. Place a quarter of each of the blanched vegetables and of the fish in the center of each piece of banana leaf. Spoon on a quarter of the topping. Top with a scattering of basil leaves, pepper slices and cilantro leaves.

4. Bring the sides of each square together and fold in the ends. Secure with a small piece of wood or a toothpick.

5. Arrange the packets in a steamer and steam for 15 minutes or until done. Alternatively, the packets can be baked in the oven at 350 Fahrenheit (180 Celsius) for 20 minutes.

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Gai Pad Met Ma-Muang Himmaphan

2009-03-04T09:08:00.000-08:00

Chicken with Cashew Nut

Vegetables can be added while the chicken is cooking if desired.

Recipe:

1/4 cup (2 fl oz/60 ml) oil
4 garlic cloves (kratiem), minced
1 lb (500 g) boned chicken, thinly sliced

Recipe (Sauce):

2 tablespoons fish sauce (nam pla)
2 tablespoons oyster sauce
2 tablespoons sugar
1/8 teaspoon white pepper
1 teaspoon cornstarch/cornflour dissolved in a little water, optional

1/2 cup (70 g/2 1/2 oz) roasted cashew nuts
1 green onion/scallion/spring onion, chopped
1/4 cup sliced red bell pepper/capsicum

How to cook:

1. Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper.

2. Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstrarch mixture to produce a thick sauce. Add the cornstarch and water mixture only if you prefer a richer looking sauce.

3. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper.

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Som Tam

2009-03-04T08:51:00.000-08:00

Papaya Salad

This salad is delicious served with steamed sticky rice (khao neow). The papaya must be dark green and firm.

Recipe:

1 medium dark green papaya/pawpaw
4 garlic cloves (kratiem)
6 green Thai chilies (prik khee noo)
2 tomatoes, cut into wedges
1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon sauce
1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-kaam piag)

How to cook:

1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.

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Panaeng Nuea

2009-03-04T08:43:00.000-08:00

Stir-Fried Beef Curry

Its rich thick sauce helps to make this a very popular dish. Try replacing the beef with chicken for an interesting variation.

Sauce:

3 fl oz (90 ml) coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons sugar
6 kaffir lime leaves (bai ma-grood)

1 tablespoon oil
2 tablespons Panaeng curry paste (nam prik panaeng, see below)
8 oz (250 g) tender beef, sliced
1/8 cup sliced green bell pepper/capsicum
1/8 cup sliced red bell pepper/capsicum
1/4 cup sliced onions
2 tablespoons ground roasted peanuts
1 tablespoon coconut cream
1 kaffir lime leaf (bai ma-grood), very thinly sliced

How to cook:

1. Mix together the ingredients for the sauce and set aside.
2. Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat. Return the temperature to high and saute the beef, adding the sauce. Cook until the sauce is thick.
3. Add the sliced peppers, onions and ground peanuts. Cook for 2 minutes, then pour the mixture into a serving bowl. Top with the coconut cream and lime leaf strips.

Nam Prik Panaeng
Panaeng Curry Paste

The name of this curry paste shows its Malaysian origin.

4 oz (125 g) dried green jalapeno peppers ((prik chee fa haeng)
1/4 cup coriander seed (med pak chee)
1/2 cup chopped onions or shallots
1/2 cup chopped garlic (kratiem)
2 tablespoons chopped galangal (kha)
2 tablespoons kaffir lime skin (piew ma-grood)
1/4 cup chopped lemon grass/citronella (ta-krai)
2 tablespoons shrimp paste (gapi)
1 teaspoon salt

How to make:

Place all the ingredients in a mortar and crush with the pestle to form a thick paste, or process in a blender. Store in a jar with a tight-fitting lid for future use - it will keep indefinitely.

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Nuea Satay

2009-03-04T08:34:00.000-08:00

Satay Beef

Satays are one of Thailand's most popular appetizers.

Marinade:

1/3 cup (3 fl oz/90 ml) coconut milk
2 tablespoons fresh cilantro/coriander leaves (bai pak chee)
3 tablespoons sugar
1 tablespoon yellow curry powder
1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)
1 tablespoon oil

8 oz (250 g) sirloin or flank steak, cut in long narrow strips 1 in (2.5 cm) wide and 3 in (7.5 cm) long

How to cook:

1. In a large bowl mix together all the ingredients for the marinade. Dip each piece of meat in the sauce and set aside. Cover and leave in refrigerator for 15 minutes.

2. Weave each strip of meat onto an 8-in (20-cm) skewer lengthwise.

3. Broil/grill for 5 minutes o each side or pan-fry. To pan-fry, brush a large non-stick pan with coconut milk or leftover marinade and pan-fry meat for 2-3 minutes on each side. Brush the meat with the sauce as it is turned.

4. Serve with peanut sauce (nam jim satay).

Nam Jim Satay
Peanut Sauce

This richly flavored sauce is usually served with satays.

1 3/4 cups (14 fl oz/440 ml) coconut milk
2 tablespoons red curry paste
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons sugar
1 cup (8 oz/250 g) ground roasted peanuts

Combine all the ingredients in a medium saucepan and simmer for 15 minutes, stirring constantly.

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Red Curry Chicken

2009-03-04T08:21:00.000-08:00

Red Curry Chicken

This curry is best eaten as soon as it is made and served with steamed jasmine rice (khao rice). The coconut flavor is enhanced by adding half the coconut milk towards the end of the cooking process.

Red Curry Paste:

2 cups (16 fl oz/500 ml) coconut milk
2 tablespoons red curry paste (nam prik gaeng ped)
1 lb (500 g) chicken breast, cut into 1-in (2.5 cm) pieces
1/4 cup (2 fl oz/60 ml) fish sauch (nam pla)
3 tablespoons sugar
1/2 cup canned bamboo shoots, in strips
1/4 cup Thai eggplant (ma-khue puang), cut into wedges
5 to 8 kaffir lime leaves (bai ma-grood)
1/4 cup sweets basil leaves (bai horapa)

How to cook:

1. Heat half the coconut milk in a large saucepan and add the red curry paste. Heat to boiling and cook for 2 minutes

2. Add the chicken and boil for 2 minutes. Add the fish sauce, sugar, canned bamboo shoot strips and eggplant, and reheat to boiling.

3. Add the remaining coconut milk, lime leaves and basil leaves and heat just to boiling. Remove from heat and serve.

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Gai Pad Bai Ga-Prow

2009-03-04T08:18:00.000-08:00

Spicy Chicken with Basil

This is a quick and easy dish which is a favorite of the people of downtown Bangkok. Sometimes it is served over rice with a fried egg.

Ingredients:

6 garlic cloves (kratiem), minced
4 shallots, minced
12 mixed green and red jarapeno peppers (prik chee fa and prik chee fa daeng), sliced
1 teaspoon canned green peppercorns
1 tablespoon oil
1 lb (500 g) ground/minced chicken
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
2 tablespoons sugar
1 cup hot basil leaves (bai ga-prow)

How to cook:

1. Place the garlic, shallots,peppers and peppercorns in a mortar and mash with a paste until a paste is formed.

2. Heat a large sauté pan to medium-high heat and add the oil. Add the garlic paste and stir for 1 minute, then add the ground chicken, fish sauce and sugar. Continue to cook until the sauce is reduced. Toss in the Basil leaves.

3. As a luncheon dish, serve over rice with a fried egg.

4. As a dinner dish, serve separately with rice and with an accompaniment such as hot and sour shrimp soup (Tom Yam Goong)

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Pad Thai

2009-03-04T08:15:00.000-08:00

Stir-Fried Thai Noodles

One of Thailand's best known noodle dishes. It is eaten as a light meal at any time of the day or night, and is especially popular at the night markets throughout the country.

Ingredients:

8 oz (250 g) rice noodles (sen lek)
3 tablespoons oil
3 garlic cloves (kratiem), minced
1/4 cup dried shrimp/prawns
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar
2 tablespoons tamarind juice (ma-kaam piag)
1 tablespoon paprika
1/2 cup fried tofu
2 tablespoons dried unsalted turnip, cut into small pieces
1 egg, beaten
1/4 cup 1-in (2.5-cm) lengths chopped chives
1/4 cup (2 oz/60 g) ground roasted peanuts
1 cup bean sprouts

Garnish:

1/2 cup bean sprouts
1/2 cup chopped chives
1/4 small banana blossom, cut into strips
1/2 lime, cut into wedges

How to cook:

1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.

2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

3. Add the fish sauce, sugar tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.

4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.

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Gaeng Keow Wan Gai - Green Curry with Chicken and Thai Eggplant

2009-03-04T08:14:00.000-08:00

Green Curry with Chicken and Thai Eggplant

This curry is always hot, the heat being determined by the amount of green chilies that are used. To make the dish more flavorful, 1/2 cup of fresh green peppercorns can also be added to the curry mixture.

Green Curry Paste:

2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces
1 tablespoon sliced galangal (kha)
1 teaspoon cumin
1/2 cup chopped fresh cilantro/coriander root (raak pak chee)
8 garlic cloves (kratiem)
10 green Thai chili peppers (prik khee noo)
10 green jalapeno peppers (prik chee fa)
1 teaspoon shrimp paste (gapi)
1 tablespoon chopped shallot
1/4 teaspoon minced kaffir lime skin (piew ma-grood)

2 cups (16 fl oz/500 ml) coconut milk
1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons sugar
1 cup Thai eggplant (ma-khue puang) or 1 cup canned bamboo shoots
1/2 cup (4 fl oz/125 ml) coconut cream
6 fresh kaffir lime leaves (bai ma-grood)
1/4 cup sweet basil leaves (bai horapa)
red jalapeno pepper (prik chee fa daeng), for garnish

How to cook:

1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.

2. Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5 minutes at a slow boil. Add the eggplant and reheat to boiling, simmering for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.

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Hot and Sour Shrimp Soup - Tom Yam Goong

2009-03-03T19:03:00.000-08:00

Hot and Sour Shrimp Soup

A subtle blend of hot and sour with citrus overtones, tom yam goong is the most famous of all Thai soups. Each region has its own particular variation of the recipe.

Recipe:

8 oz (250 g) shrimp/prawns, shelled and deveined, with shellsreserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves (kratiem), minced
5 kaffir lime leaves (bai ma-good)
3 thin slices fresh or dried galangal (kha)
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chili peppers (prik khee noo), optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1 tablespoon chopped cilantro/coriander leaves (bai pak chee)

How to cook:

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.

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