Not only is this the capital of Thailand, but it also has the largest population in that country. One of the things that makes this area very unique is the fact that the historical and religious buildings and areas are in the midst of many large modern buildings and a nightlife scene that is very active. This blend of contrasts is one of the main reasons that Bangkok should be on the top of your list of places to visit. When getting prepared to travel to this area, don't forget to secure a passport. If you already have one and need to seek services for renewing a United States passport, look online.
Being able to do this online makes traveling in 2010 easier than ever before. In the past you'd have to wait to get your passport for very long periods of time before you'd be able to get your documents. However, these days it is even possible to obtain a passport overnight.
If you decide to travel to Bangkok, you should definitely consider attending a festival. Its a great way to experience the culture and since most festivals happen at a specific time of year you may want to consider planning accordingly. For instance, the Chinese New Year Festival occurs in either January or February. Another popular festival, the Bangkok Songkran Festival, happens in the middle of April. There is also an event called The Royal Ploughing Ceremony that takes place in May. Farmers attend this event so that they can witness an event that tells them if the upcoming weather will be beneficial to their farming.
You definitely need to visit Chinatown if you do decide to visit Bangkok. If you like food, you will definitely like this area because the most tasty street food vendors are located in this section. Food vendors typically sell items like pad Thai, tom yam kung, and satay. Other more specialized food vendors sell items like kanom roti which is a deliciously sweet crepe-like dish. For those who are very adventurous you may want to consider trying some of the food on the Khao San road which is known for unique dishes such as deep fried insects. There is also plenty of street-side shopping available, although, there is great shopping available all over the city.
Bangkok is also a really great place to do some site seeing. Various shrines are located all over the city as well as places known as "spirit houses". Spirit houses can be found all over the place. You certainly wont have to go very far to find them. These houses are usually very small and function as a location for people to offer both gifts and prayers to spirits that are said to dwell in the city. In terms of the shrines that you can see, the Erawan Shrine is one of the most popular. Also, the Trimuri Shrine, which is a tribute to the god of love, attracts those that are seeking romance every Thursday at 9:30. The Mae Nak shrine is another popular site but it looks more like a house than a religious monument.
Other areas of interest around the city include temples like The Grand Palace, Wat Pho, and Wat Arun. They are very large and hold tons of cultural significance.
One of the beautiful things about Bangkok is how it still continues to acknowledge the past while continuing to grow and modernize. The mix of tradition and modern style makes this place a top destination to travel to. In your excitement to travel here, make sure not to forget that renewing a United States passport can be accomplished quickly and easily online. You can receive your passport overnight if you happen to need it that fast.
Article Source: http://EzineArticles.com/?expert=J._Ben_Pate
Friday, 15 October 2010
Tuesday, 7 September 2010
Thai Cuisine - A Blend of Your Taste Senses
Evolving over the years in preparation and presentation, Thai cuisine has however not lost its initial attraction, due to its unique taste.
Being a multi-cultural country, extremely well connected with its neighbours, Thai cuisine though referred to as a whole, in reality consists of four different regional blends of cuisine. The method of preparation and the subtle changes in taste differ according to the North, Isan region (North Eastern), South, and Central regions.
The uniqueness of Thai cuisine comes from the unusual blend of the five senses of taste, either in a carefully thought out meal or most often in a single dish itself. This balance between sour, salty, spicy, sweet and maybe bitter gives Thai cuisine an irresistible punch.
A staple part of the diet in Thailand, like most Asian countries is rice. This too varies according to region where sticky rice, aromatic jasmine rice, rice noodles etc are used as the main supplement of the meal. Traditionally a meal will consist of a higher number of dishes than there are guests. Though eating with the hand was the norm, Western influences have now brought in the use of the fork and spoon.
Condiments and sauces are a main ingredient in whatever Thai meal you eat. Amongst these the fish sauce - made from fermented fish, lime, garlic and chilli pieces - is the most used.
Thai cuisine also has strong influences of leaves, vegetables and fruits. Most of these ingredients have medicinal properties, aid digestion, and balance out the content of the meal. The food itself is light and delightfully tasty. These are some of the reasons that have made Thai cuisine a popular choice amongst Westerners as well as other Asians.
If you plan to take a trip to Thailand, then be sure to sample some of the mouth watering meals and desserts that Thailand has to offer.
If such a traveller seeks a Bangkok service apartment from which to explore the city, then the President Park Bangkok with its central location and luxurious amenities would be an ideal choice.
Pushpitha Wijesinghe is an experienced independent freelance writer. He specializes in providing a wide variety of content and articles related to the travel hospitality industry.
Article Source: http://EzineArticles.com/?expert=Pushpitha_Wijesinghe
Being a multi-cultural country, extremely well connected with its neighbours, Thai cuisine though referred to as a whole, in reality consists of four different regional blends of cuisine. The method of preparation and the subtle changes in taste differ according to the North, Isan region (North Eastern), South, and Central regions.
The uniqueness of Thai cuisine comes from the unusual blend of the five senses of taste, either in a carefully thought out meal or most often in a single dish itself. This balance between sour, salty, spicy, sweet and maybe bitter gives Thai cuisine an irresistible punch.
A staple part of the diet in Thailand, like most Asian countries is rice. This too varies according to region where sticky rice, aromatic jasmine rice, rice noodles etc are used as the main supplement of the meal. Traditionally a meal will consist of a higher number of dishes than there are guests. Though eating with the hand was the norm, Western influences have now brought in the use of the fork and spoon.
Condiments and sauces are a main ingredient in whatever Thai meal you eat. Amongst these the fish sauce - made from fermented fish, lime, garlic and chilli pieces - is the most used.
Thai cuisine also has strong influences of leaves, vegetables and fruits. Most of these ingredients have medicinal properties, aid digestion, and balance out the content of the meal. The food itself is light and delightfully tasty. These are some of the reasons that have made Thai cuisine a popular choice amongst Westerners as well as other Asians.
If you plan to take a trip to Thailand, then be sure to sample some of the mouth watering meals and desserts that Thailand has to offer.
If such a traveller seeks a Bangkok service apartment from which to explore the city, then the President Park Bangkok with its central location and luxurious amenities would be an ideal choice.
Pushpitha Wijesinghe is an experienced independent freelance writer. He specializes in providing a wide variety of content and articles related to the travel hospitality industry.
Article Source: http://EzineArticles.com/?expert=Pushpitha_Wijesinghe
Tuesday, 15 June 2010
Thai cooking
Thai cuisine comes from the country of Thailand on the continent of Asia. Thai ingredients have strong aromas and are characterized by being rather spicy. Thai chefs place emphasis on variety, detail, and balance when performing the art of Thai cooking.
The balance between the five taste senses is one of the foundations of this type of cuisine. Hot/spicy, sweet, sour, salty, and bitter are the five areas that must be balanced within a dish or entire meal. This type of food has been influenced by countries that border Thailand. Many of the most popular Thai dishes, such as stewed pork with rice and fried rice-noodles, actually came from China.
Cooking this type of food involves use of a wok to stir-fry and deep-fry some of the dishes. The meals are often one dish or rice with several accompanying dishes that are eaten family style, meaning that they are shared by everyone at the table. Chopsticks are used to eat noodle soups, but the rest of the food is usually eaten with a fork and spoon. The left hand is used to hold the fork and push the food onto a spoon.
The items used in these meals are cut into bite-sized pieces prior to being cooked. Common ingredients include galangal, curry paste, Thai sweet basil, coconut milk, fish sauce, kaffir lime leaves, lemongrass, and mangos. Staples such as Thai rice noodles and sweet rice are included in many dishes. In addition to the wok, utensils such as a strainer, rice basket, mortar and pestle, skewer, curry pot, and steamer are frequently used to cook the food.
Thai cooking involves incorporating several key ingredients in order to create a meal that is a balance of the five tastes. The food is often spicy and is usually accompanied by rice and eaten family style at the table. This is an interesting form of cuisine that has roots not only in its namesake country, but also in those that border it.
If you like cooking your own food, why not try southern cooking with a Presto Deep Fryer? You should also check out another great appliance to improve your skills, the Waring Deep Fryer. You will be glad you did!
Article Source: http://EzineArticles.com/?expert=Wes_Hagan
The balance between the five taste senses is one of the foundations of this type of cuisine. Hot/spicy, sweet, sour, salty, and bitter are the five areas that must be balanced within a dish or entire meal. This type of food has been influenced by countries that border Thailand. Many of the most popular Thai dishes, such as stewed pork with rice and fried rice-noodles, actually came from China.
Cooking this type of food involves use of a wok to stir-fry and deep-fry some of the dishes. The meals are often one dish or rice with several accompanying dishes that are eaten family style, meaning that they are shared by everyone at the table. Chopsticks are used to eat noodle soups, but the rest of the food is usually eaten with a fork and spoon. The left hand is used to hold the fork and push the food onto a spoon.
The items used in these meals are cut into bite-sized pieces prior to being cooked. Common ingredients include galangal, curry paste, Thai sweet basil, coconut milk, fish sauce, kaffir lime leaves, lemongrass, and mangos. Staples such as Thai rice noodles and sweet rice are included in many dishes. In addition to the wok, utensils such as a strainer, rice basket, mortar and pestle, skewer, curry pot, and steamer are frequently used to cook the food.
Thai cooking involves incorporating several key ingredients in order to create a meal that is a balance of the five tastes. The food is often spicy and is usually accompanied by rice and eaten family style at the table. This is an interesting form of cuisine that has roots not only in its namesake country, but also in those that border it.
If you like cooking your own food, why not try southern cooking with a Presto Deep Fryer? You should also check out another great appliance to improve your skills, the Waring Deep Fryer. You will be glad you did!
Article Source: http://EzineArticles.com/?expert=Wes_Hagan
Friday, 21 May 2010
A Glossary of Typical Thai Dishes - Part II
Continuing from last week's article, this week's article will focus on seafood and stir-fried dishes and Thai fruits. Certainly the fruits and the seafood are two particular strengths of Thai cuisine, and taken together the articles for both weeks outline enough dishes to help fill many months with a wonderful variety of flavorful and healthy dishes.
Seafood
Thailand is one of the lucky countries where seafood is abundant. There is a wide variety of seafood to choose from at a reasonable price. While not everyone likes or used to seafood, there truly is much to choose from and any different flavors and textures, making it quite possible one would find some favorite dishes.
Goong Ob Wun Sen: steamed teamed prawns with glass noodles, ginger, cilantro and cilantro seeds
Ho Mok Pla: steamed fish custard
Ho Mok Ta Le: steamed seafood custard
Hoi Tod: fried oyster in batter with egg on the bed of beansprouts
Hoi Ma Laeng Phu Ob: steamed mussels with Thai sweet basil (Bai Ho Ra Pha), kaffir lime leaves, lemon grass and garlic
Hoi Nang Rom Sod: fresh oysters with chilies and garlic dipping sauce
Hu Cha Lam: shark fin soup
Kung Mungkon phao: Grilled lobster with chilies and garlic dipping sauce
Pla Kaphong Nueng King: steamed snapper (or other fish) with ginger and chillies
Pla Krug Phong Kari Tod: deep fried fish seasoned with curry
Pla Meuk Yang: grilled squid with chilies and garlic dipping sauce
Pla Nueng Khing: steamed fish with giner and chili
Pla Thod: Deep fried fish with chili dipping sauce
Poo Jaa: steamed crab with pork
Poo Kan Chiang Nueng: steamed crab sculls
Poo Nueng: Steamed crab with chilies and garlic dipping sauce
Poo Ob Phong Ga Ri: Steamed crab with yellow curry powder
Poo Pad Phong Ga Ri: Stir-fried crab with curry powder
Stir-fried
Stir-fried dishes are generally easy to prepare and cook, while fitting well with a variety of cooking styles, including many American approaches to making dishes. Thai stir-fried dishes often include more intensely flavorful and healthful ingredients than some common stir-fry approaches.
Buab Pad Goong Sai Kai: stir-fried sponge gourd with shrimp and egg
Chu Chi: stir-fried fish (or shrimp) with kaffir lime leaves, Thai sweet basil (Bai Ho Ra Pha) and chu chi chili paste
Gai Ho Bai Toey: fried chicken wrapped in pandanus leaf
Gai Pad Med Ma Muang Him Ma Paan: stir-fried chicken and cashew nuts
Goong Pad Yod Ma Proaw: stir-fried prawns with heart of palm
Hoi Lai Pad Ped: stir-fried clams with Thai sweet basil (Bai Ho Ra Pha) and roasted chili paste
Kai Yad Sai: stir-fried minced pork with chopped vegetable wrapped with fried whisked eggs
Num Prig Ong: minced pork in tomato sauce served with various vegetables
Moo Waan: stir-fried marinated shredded pork (or chicken) in oyster sauce
Moo Sup Tod: fried marinated ground pork with onion and spices
Pad Khing: stir-fried pork (or chicken) with shredded ginger
Pad Kra Phrao: stir-fried ground chicken (or pork) with Thai holy basil (hot basil)
Pad Kra Tium Prig Thai: stir-fried marinated pork (or chicken) in garlic and white pepper powder
Pad Num Prik Pao: stir-fried pork (or chicken) and green beans with roasted chilli paste
Pad Ped Nor Mai: stir-fried pork (or chicken) and bamboo shoots with red curry paste
Pad Ped Tao Fak Yao Moo: stir-fried green beans and pork with red curry paste
Pad Phong Ga Ri: stir-fried seafood (or meat) with curry powder
Pad Wun Sen: stri-fried clear noodle with minced pork, black mushroom, egg, onion and green onion
Pla Krug Phong Kari Tod: deep fried fish seasoned with curry
Fruits
Because of Thailand's location, conditions have made Thailand produce a variety of fruit throughout the year. Thailand is well known for its tropical fruits. Many street vendors sell fresh fruits in slices as one of many Thais' snacks. The following are just to name a few of the delicious Thai fruits.
Chom Pu (Rose Apple): it looks like a pear but it is smaller. It has a green and pink waxy skin and white fresh
Farang (Guava): it has green skin with white fresh. The core has many tiny seeds that must be removed. The taste is sweet and sour
Ka Noon (Jack Fruit): it is a large fruits with greenish and yellowish skin. Its fresh is a small succulent segments with yellow color. It is sweet fruit
Kluay (Banana): there are so many types of banana in Thailand, for instance, kluay hom (Gros Michel), kluay kai (Pisang mas), kluay leb mue nang and kluay nam wa (Pisang awak). The most famous type is kluay nam wa
La Mud (Sapodila): both skin and fresh have a light brown color. It has a quite large black pit inside. To eat, one must peel the skin off
Lam Yai (Longan): it has a brown thin shell that cracks easily. A black round pit is inside the transparent fresh. The taste is sweet and has a juicy texture
Ma Muang (Mango): the popular fruit during summer season. There are hundred types of mango. Some are eaten raw and some are eaten ripe
Ngo (Rambutan): it has a red skin with soft green spikes. The fresh is translucent and taste is sweet and has a firm texture. Also avoid the hard pit inside
Noi Na (Custard Apple or Sugar Apple): the skin is green but the fresh is white and sweet and very fragrance
Som Kiaw Waan (Tangerine): it has a thin, green skin. It is a small with a size of a tennis ball. The taste is sweet
Som O (Pomelo): it like a grapefruit but it is bigger with a thick light green skin. The delicate fresh has varies color depending on the types of pomelo. Some types have a pink color, some have yellowish color meat
Subparod (Pineapple): the abundant pineapple is irresistible. It is sweet and has a nice fresh smell to it
Turian (Durian): the skin is thick and has lots of spikes, but the meat is soft yellow with pit inside. It has the pungent smell and flavor which many foreigners find it too strong
This overview of dishes starts to overflow, hinting at how many possibilities are out there. Thailand is host to many special ingredients, some of which it is difficult to reproduce at the same level elsewhere, but many of which can be found for dishes in a variety of locations around the world. It is my hope that these lists helped some readers explore new possibilities and provided a welcome reminder of enjoyable dishes to others. Bon appetit!
Napatr Lindsley
Get authentic Thai recipes at http://thaicookinghouse.com/
Article Source: http://EzineArticles.com/?expert=Napatr_Lindsley
Seafood
Thailand is one of the lucky countries where seafood is abundant. There is a wide variety of seafood to choose from at a reasonable price. While not everyone likes or used to seafood, there truly is much to choose from and any different flavors and textures, making it quite possible one would find some favorite dishes.
Goong Ob Wun Sen: steamed teamed prawns with glass noodles, ginger, cilantro and cilantro seeds
Ho Mok Pla: steamed fish custard
Ho Mok Ta Le: steamed seafood custard
Hoi Tod: fried oyster in batter with egg on the bed of beansprouts
Hoi Ma Laeng Phu Ob: steamed mussels with Thai sweet basil (Bai Ho Ra Pha), kaffir lime leaves, lemon grass and garlic
Hoi Nang Rom Sod: fresh oysters with chilies and garlic dipping sauce
Hu Cha Lam: shark fin soup
Kung Mungkon phao: Grilled lobster with chilies and garlic dipping sauce
Pla Kaphong Nueng King: steamed snapper (or other fish) with ginger and chillies
Pla Krug Phong Kari Tod: deep fried fish seasoned with curry
Pla Meuk Yang: grilled squid with chilies and garlic dipping sauce
Pla Nueng Khing: steamed fish with giner and chili
Pla Thod: Deep fried fish with chili dipping sauce
Poo Jaa: steamed crab with pork
Poo Kan Chiang Nueng: steamed crab sculls
Poo Nueng: Steamed crab with chilies and garlic dipping sauce
Poo Ob Phong Ga Ri: Steamed crab with yellow curry powder
Poo Pad Phong Ga Ri: Stir-fried crab with curry powder
Stir-fried
Stir-fried dishes are generally easy to prepare and cook, while fitting well with a variety of cooking styles, including many American approaches to making dishes. Thai stir-fried dishes often include more intensely flavorful and healthful ingredients than some common stir-fry approaches.
Buab Pad Goong Sai Kai: stir-fried sponge gourd with shrimp and egg
Chu Chi: stir-fried fish (or shrimp) with kaffir lime leaves, Thai sweet basil (Bai Ho Ra Pha) and chu chi chili paste
Gai Ho Bai Toey: fried chicken wrapped in pandanus leaf
Gai Pad Med Ma Muang Him Ma Paan: stir-fried chicken and cashew nuts
Goong Pad Yod Ma Proaw: stir-fried prawns with heart of palm
Hoi Lai Pad Ped: stir-fried clams with Thai sweet basil (Bai Ho Ra Pha) and roasted chili paste
Kai Yad Sai: stir-fried minced pork with chopped vegetable wrapped with fried whisked eggs
Num Prig Ong: minced pork in tomato sauce served with various vegetables
Moo Waan: stir-fried marinated shredded pork (or chicken) in oyster sauce
Moo Sup Tod: fried marinated ground pork with onion and spices
Pad Khing: stir-fried pork (or chicken) with shredded ginger
Pad Kra Phrao: stir-fried ground chicken (or pork) with Thai holy basil (hot basil)
Pad Kra Tium Prig Thai: stir-fried marinated pork (or chicken) in garlic and white pepper powder
Pad Num Prik Pao: stir-fried pork (or chicken) and green beans with roasted chilli paste
Pad Ped Nor Mai: stir-fried pork (or chicken) and bamboo shoots with red curry paste
Pad Ped Tao Fak Yao Moo: stir-fried green beans and pork with red curry paste
Pad Phong Ga Ri: stir-fried seafood (or meat) with curry powder
Pad Wun Sen: stri-fried clear noodle with minced pork, black mushroom, egg, onion and green onion
Pla Krug Phong Kari Tod: deep fried fish seasoned with curry
Fruits
Because of Thailand's location, conditions have made Thailand produce a variety of fruit throughout the year. Thailand is well known for its tropical fruits. Many street vendors sell fresh fruits in slices as one of many Thais' snacks. The following are just to name a few of the delicious Thai fruits.
Chom Pu (Rose Apple): it looks like a pear but it is smaller. It has a green and pink waxy skin and white fresh
Farang (Guava): it has green skin with white fresh. The core has many tiny seeds that must be removed. The taste is sweet and sour
Ka Noon (Jack Fruit): it is a large fruits with greenish and yellowish skin. Its fresh is a small succulent segments with yellow color. It is sweet fruit
Kluay (Banana): there are so many types of banana in Thailand, for instance, kluay hom (Gros Michel), kluay kai (Pisang mas), kluay leb mue nang and kluay nam wa (Pisang awak). The most famous type is kluay nam wa
La Mud (Sapodila): both skin and fresh have a light brown color. It has a quite large black pit inside. To eat, one must peel the skin off
Lam Yai (Longan): it has a brown thin shell that cracks easily. A black round pit is inside the transparent fresh. The taste is sweet and has a juicy texture
Ma Muang (Mango): the popular fruit during summer season. There are hundred types of mango. Some are eaten raw and some are eaten ripe
Ngo (Rambutan): it has a red skin with soft green spikes. The fresh is translucent and taste is sweet and has a firm texture. Also avoid the hard pit inside
Noi Na (Custard Apple or Sugar Apple): the skin is green but the fresh is white and sweet and very fragrance
Som Kiaw Waan (Tangerine): it has a thin, green skin. It is a small with a size of a tennis ball. The taste is sweet
Som O (Pomelo): it like a grapefruit but it is bigger with a thick light green skin. The delicate fresh has varies color depending on the types of pomelo. Some types have a pink color, some have yellowish color meat
Subparod (Pineapple): the abundant pineapple is irresistible. It is sweet and has a nice fresh smell to it
Turian (Durian): the skin is thick and has lots of spikes, but the meat is soft yellow with pit inside. It has the pungent smell and flavor which many foreigners find it too strong
This overview of dishes starts to overflow, hinting at how many possibilities are out there. Thailand is host to many special ingredients, some of which it is difficult to reproduce at the same level elsewhere, but many of which can be found for dishes in a variety of locations around the world. It is my hope that these lists helped some readers explore new possibilities and provided a welcome reminder of enjoyable dishes to others. Bon appetit!
Napatr Lindsley
Get authentic Thai recipes at http://thaicookinghouse.com/
Article Source: http://EzineArticles.com/?expert=Napatr_Lindsley
Monday, 10 May 2010
The Mysteries of the Exotic - Thai Cooking
You don't have to wear Thai chef pants or travel to Thailand to enjoy the fresh tastes of Thai cooking. Thai cooking continues to grow in popularity in North America, Australia and Europe alike, showcasing ingredients such as rice and noodles, fish, vegetables, unique spice combinations all with very little meat.
When most people think of corporate identity apparel in the restaurant industry there are half a dozen iconic brands that might come to mind. But walking through the busy night markets in Bangkok the work attire of the various vendors is just as varied as the fresh ingredients that are brought in each morning. (Visitors are advised to arrive early because there are rarely any leftovers.) This night market illustrates the benchmark of Thai cooking: eat fresh. By choosing items that have a relatively short shelf life, you are sure to make more health conscious dishes and use more locally grown foods.
While uniforms hotel are important to the hotel business, finding just the right Thai restaurant uniform is just as an important decision for the rising Thai restaurateur. In cities from San Francisco to Sydney, Thai restaurants have expanded locations, allowing greater freedom and creativity on the menu. While favorites such as Money Bags (Tung Tong), a crispy filled pastry created in the royal kitchens of Thailand, are a staple appetizer on numerous menus; flash fried soft-shell crab offer another taste sensation for the diner looking to expand the Thai food experience.
But no Thai meal would be complete without rice. Jasmine rice, saffron and sticky rice are popular rice choices to accompany your meal. One added health benefit of rice is that its starch base is readily converted to glycogen, giving much needed energy to the muscles of the body. Brown rice is the healthiest rice, as it is higher in oils and vitamins.
For main dishes, the Thai novice should start with a simple Pad Thai, a dish of thin rice noodles with bean sprout, crushed peanuts and red onion; or, perhaps, a serving of Massamun Curry made with coconut milk and onion accented with cashews and fried red onion. One of the great things about Thai food is that it is made to share, so that dining out with a group of friends you can enjoy a sampling of many different dishes without overindulging.
Finally, remember that healthy Thai cooking is really no different from other forms of cooking. If you remember to select nutritionally rich ingredients, maintaining the inherent natural goodness of the food, you are on your way to enjoying a well-balanced diet that is imaginative, delicious and good for you.
So if you're ready to start your own Thai restaurant and are in need of chef pants, corporate identity apparel, or uniforms hotel to get your business started, go to iD by Landau for a wide range of industry-related apparel.
Article Source: http://EzineArticles.com/?expert=Alice_Lane
Thursday, 6 May 2010
Thai Recipes - Pad Thai Noodles Recipe
Pad Thai is a stir fried noodle dish, traditionally made with shrimps or prawns but can also be made with pork, chicken, beef, and even tofu. It can be made to be dry and light or heavy and oily depending on your tastes.
A delicious, quick, easy to prepare, and healthy dish, with low cost ingredients. It's easy to see why this dish is so readily available on the streets of Bangkok, and why it's so popular with budget conscious backpackers.
Flavours are somewhat complex, combining hot, salty, sweet and sour, but together a good balance is created.
Ingredients:
Serves 2
200g of Shrimps or prawns (raw preferred)
2 medium sized eggs
approx 130g of dry rice noodles
4 tablespoons of pad thai sauce
1/2 lime
1/2 cup chinese chives
1 cup of bean sprouts
1 tablespoon of crushed chillis
1 tablespoon crushed peanuts
2 teaspoons of fish sauce
1 carrot (optional)
2 spring onions (optional)
2 tablespoons of vegetable oil
Pad Thai cooking instructions:
Step 1: Soaking the noodles - Fill a large bowl or container with warm water, and place the 130g of dried Thai rice noodles (approx 1/3 of the pack) into the bowl so that the water is completely covering the noodles. They will need about 10 minutes of soaking, so that they become soft, but not cooked.
Step 2: Take the 200g of prawns and using a sharp knife, make a cut along the back to open them up slightly, removing any stringy vein type material from inside. Once this is done, wash them all under cold water.
Step 3: Cut away the bottom 1/3 of the Chinese green chives and put aside for use later. Chop the other 2/3 of the chives up for cooking. Follow by slicing the spring onion diagonally into thin pieces. Also slice the carrot into thin slices, or grate it, keeping a handful aside for use later. Finally cut your lime into quarters, wash the bean sprouts, and your preparation is complete.
Step 4: By now the noodles should have been soaking for about 10 minutes, poor them into a sieve and drain all excess water.
Step 5: Put 2 teaspoons of vegetable oil into a wok or pan, and set your cooker to a high heat. When the wok is hot, put the prawns in (ensure they have been drained of any water to you don't get hot oil spat at you!) Immediately after the prawns, crack the 2 eggs and put the white and yoke into the wok. Stir contents thoroughly adding more oil if required. After a few stirs, add the noodles, and continue to stir quickly and frequently.
Step 6: Add the 4 tablespoons of pad thai sauce, and stir in. Ensure all ingredients are thoroughly mixed together and the sauce evenly distributed. By this stage, all ingredients should have been cooking for just a couple of minutes on a high heat, cook for too long and the dish will become too dry.
Step 7: Add the chopped Chinese green chives, spring onions, some of the chopped carrot, and the bean sprouts into the wok. Once again stir everything together so the ingredients are well mixed. Add the 2 teaspoons of fish sauce, and continue stirring.
Step 8: Now the noodles should be soft and tangled - the cooking is complete. Pour contents onto a plate, and add to the side of the plate the bottom 1/3 of the Chinese green chives, bean sprouts, the 1/4 of lime, 1 table spoon of crushed chillies, and 1 tablespoon of crushed peanuts. Sprinkle some of the grated carrot you kept back earlier over the noodles.
Serve and Enjoy!
http://www.HomeThaiRecipes.com have dozens of detailed recipes and cooking videos to show you how you can make great tasting Thai Recipes at home today. Be adventurous and try some thai cooking at home!
Article Source: http://EzineArticles.com/?expert=James_Culvers
A delicious, quick, easy to prepare, and healthy dish, with low cost ingredients. It's easy to see why this dish is so readily available on the streets of Bangkok, and why it's so popular with budget conscious backpackers.
Flavours are somewhat complex, combining hot, salty, sweet and sour, but together a good balance is created.
Ingredients:
Serves 2
200g of Shrimps or prawns (raw preferred)
2 medium sized eggs
approx 130g of dry rice noodles
4 tablespoons of pad thai sauce
1/2 lime
1/2 cup chinese chives
1 cup of bean sprouts
1 tablespoon of crushed chillis
1 tablespoon crushed peanuts
2 teaspoons of fish sauce
1 carrot (optional)
2 spring onions (optional)
2 tablespoons of vegetable oil
Pad Thai cooking instructions:
Step 1: Soaking the noodles - Fill a large bowl or container with warm water, and place the 130g of dried Thai rice noodles (approx 1/3 of the pack) into the bowl so that the water is completely covering the noodles. They will need about 10 minutes of soaking, so that they become soft, but not cooked.
Step 2: Take the 200g of prawns and using a sharp knife, make a cut along the back to open them up slightly, removing any stringy vein type material from inside. Once this is done, wash them all under cold water.
Step 3: Cut away the bottom 1/3 of the Chinese green chives and put aside for use later. Chop the other 2/3 of the chives up for cooking. Follow by slicing the spring onion diagonally into thin pieces. Also slice the carrot into thin slices, or grate it, keeping a handful aside for use later. Finally cut your lime into quarters, wash the bean sprouts, and your preparation is complete.
Step 4: By now the noodles should have been soaking for about 10 minutes, poor them into a sieve and drain all excess water.
Step 5: Put 2 teaspoons of vegetable oil into a wok or pan, and set your cooker to a high heat. When the wok is hot, put the prawns in (ensure they have been drained of any water to you don't get hot oil spat at you!) Immediately after the prawns, crack the 2 eggs and put the white and yoke into the wok. Stir contents thoroughly adding more oil if required. After a few stirs, add the noodles, and continue to stir quickly and frequently.
Step 6: Add the 4 tablespoons of pad thai sauce, and stir in. Ensure all ingredients are thoroughly mixed together and the sauce evenly distributed. By this stage, all ingredients should have been cooking for just a couple of minutes on a high heat, cook for too long and the dish will become too dry.
Step 7: Add the chopped Chinese green chives, spring onions, some of the chopped carrot, and the bean sprouts into the wok. Once again stir everything together so the ingredients are well mixed. Add the 2 teaspoons of fish sauce, and continue stirring.
Step 8: Now the noodles should be soft and tangled - the cooking is complete. Pour contents onto a plate, and add to the side of the plate the bottom 1/3 of the Chinese green chives, bean sprouts, the 1/4 of lime, 1 table spoon of crushed chillies, and 1 tablespoon of crushed peanuts. Sprinkle some of the grated carrot you kept back earlier over the noodles.
Serve and Enjoy!
http://www.HomeThaiRecipes.com have dozens of detailed recipes and cooking videos to show you how you can make great tasting Thai Recipes at home today. Be adventurous and try some thai cooking at home!
Article Source: http://EzineArticles.com/?expert=James_Culvers
Tuesday, 20 April 2010
Vegetarian Thai Cuisine
The strong influence of Buddhist culture and economic conditions of the country are responsible for the presence of vegetarianism in Thailand.
A typical thai meal thrives on the exotic blends of spices and fresh key ingredients like lemon grass, galangal, basil and kaffir lime leaves. For obtaining the authentic flavor these ingredients are subjected to sautéing, grilling, grinding and frying based on the need of the recipe.
5 key flavours (sweet, sour, bitter, salty, and spicy) dominate a typical Thai meal.
Usually a typical meal combines each of the variety for e.g. a spicy soup, with a bland curry dish and salad, so that one enjoys a harmony of textures and taste within individual dishes and the entire meal.
One key rule of Thai cuisine is that all the raw materials have to be ready before the actual cooking starts. As the actual cooking only lasts for a few minutes.
Hope you enjoy the recipes posted and take full delight of a vegetarian Thai meal.
Vegetable Recipe
Ingredients
2 tbsp - Oil
2 No - Dry red chillies large chopped
10 No - Green beans sliced
2 No - Shallots sliced
5 No - Baby corns sliced
¼ cup - Bean sprouts
¼ cup - Roasted cashews
1 tsp - Garlic finely chopped
1 tbsp - Soy sauce
2 tbsp - Vegetable stock or cube crushed
¼ tsp - Sugar
1/8 tsp - Peppercorns crushed
Salt to taste
Method
Heat oil in a wok or a pan, add garlic and cook till brown.
Add the rest of the vegetables and cook on high heat.
Add the seasonings and mix well.
Turn the vegetables on to a serving dish and garnish with coriander.
Serve this vegetable with Thai rice and curry. Or you may also create a fusion meal by combining it with some Chinese recipe.
A host of vegetarian recipes from worldover. Easy to make and find other interesting articles on http://www.simply-vegetarian-recipes.com/index.html
Article Source: http://EzineArticles.com/?expert=Shveta_Kumar
Monday, 19 April 2010
Thailand - An Extreme Travel Experience - Filipinos in Thailand
When Bangkok residents and those in neighboring provinces like Ayutthaya, Hua Hin and Ratchaburi were gearing up for the hottest season in Thailand, 6 young, adventurous Pinoys set out from Manila to fulfill part of their goal - to tour the whole of South East Asia. Their destination? Thailand!
But little did they know it's going to be more than just a taste of the spiciest meal they've ever had in their life, or that it's going to be more than just a beach experience. Here is a story of six friends who came to Thailand for the first time. Their experiences have been so much more than they hoped and planned for, and how they did it would be something you could learn from if you yourself plans to travel Thailand.
Mark, Vangie, Hencel, Hil, Jeff and Sheryll thought they have done all the research they could lay their hands on to arm them with all that they needed for their Thailand trip. But although they did see parts of Thailand they expected,
nothing prepared them for the scorching, energy-draining heat Thailand is famous for especially in the months of March and April.
"Umaga pa lang, mainit na" (in the morning, it's already hot), the group was saying. And that had an impact on their sight seeing plans. They wanted to do more and see more, but the heat was just too much so they had to catch up on some sleep their first couple of days to have the energy to tackle Bangkok streets thereafter.
Nonetheless, those first couple of days, they experienced the historical architecture of Ayutthaya - Thailand's capital before the Thais moved it to Bangkok, also known as Krungthep in the local language. They also had a taste of Thailand waters and sand in tranquil Hua Hin, which is the King's choice of residence for the summer season. Though they didn't have a chance to bump into royalty while there, they were not the least disappointed. They had a chance to see and experience parts of Thailand other than Bangkok even though it's only their first time to travel Thailand.
The morning after their travels in Ayutthaya and Hua Hin, we met the Pinoy travelers at Wat Pho (the Temple of the Reclining Buddha), and took them to the ever famous Floating Market in Damnoen Saduak.
While having a picturesque moment watching the array of Thai fruits, food and crafts along what is known to some as the 'Venice of the East', the group had some regular Thai noodles (bam-i nam) and enjoyed sticky rice topped with ripe mango (kaw niew ma muang) and the cheap, yet very fresh fruits being sold along the khlong (canal). The sellers were cramped with their goods in narrow wooden boats. Not much time to haggle there for customers, lest the boat with the goods you have your eyes on gets swept by other boats.
And of course, the adventure wouldn't be complete without the boat ride along the khlong (canal).
But the most unforgettable experiences the group had came in contrasts. Nearly at the end of their Thailand travels, the group visited the Grand Palace. There, they were awed by the intricacy of the Thais' handiwork on the walls of the temples.
Literally everything spelled "majestic", and they wondered whether the bright colors and the intricate work are true for all Buddhists or is it only in Thailand.
Apart from the grandiosity of the palaces and temples, the Thais' reverence for their King also made a great impression on the group. To them, it's amazing that despite the apparent modern technology in Thailand, people still have a deep respect for and that they still follow their King.
That same night, the group had an 180-degree turn when their travels took them to yet another infamous place to visit in Thailand - Patpong! There they saw another side of Bangkok that is equally amazing but in a totally different way. Though they had a forewarning that they might meet quite aggressive people who would try to convince them they have the best "pingpong" show that side of the city, nothing prepared them for the real experience.
"They really force you to buy their wares", was one of the comments from the group. "Nakakatakot yung inaapproach ka nila tapos hindi ka nila talaga titigilan.Tsaka hindi ko ininom yung soda (when we watched the show), kasi natatakot ako kung ano yung nakalagay doon"
it's scary when they approach you and they don't easily let you go. And I didn't drink the soda because it's scary to think what could be in it), was yet another member's memory of the group's Patpong experience.
What was unexpected by the group was how the women who worked in Patpong reacted to their work situation: "Nakakagulat sa kanila, parang wala lang" (What was surprising was that it seemed like nothing to them). "In fact, nagtatawanan sila (they were laughing). Parang they don't see it as work na; just something natural. They don't see anything wrong about it".
Before the group came for this trip, they heard many stories about Thailand. Surprisingly though, not much was told about Patpong. Many of the stories the group read in blogs and heard about Thailand were scary, but they've found out, they're not all true. One of them says, just be practical. Have the common sense to take the same precautions sensible travelers would take in any country they visit for the first time.
The group also advises, "Do not limit yourself to Bangkok. Thailand is not beaches. Thailand is not Patpong. Thailand is not temples. Thailand is everything!"
And because of that, this group of 6 friends vows to come back. There is yet more to Thailand that they have not experienced. Next time, they would like to go south and explore the island beaches like Krabi and Phuket. They might also go north where the long-neck tribe and the like lives, and where the climate is so much more forgiving especially for travelers.
In the Philippines the group has also seen many beautiful places. And their Thailand experience has only enhanced whatever is good and beautiful about our country.
And that is one message they would like to convey to others back home: to go places beyond the 7,107 islands (or more) of the Philippines. The purpose is not to promote tourism in other countries, but for Pinoys to appreciate what is good about our own. And that is one message they would like to convey to others back home: to go places beyond the 7,107 islands (or more) of the Philippines. The purpose is not to promote tourism in other countries, but for Pinoys to appreciate what is good about our own. This way people will have a better understanding of what works in our country and what does not. From there, it would be easier to correct our mistakes because we will have tangible points of comparison.
As the group leaves Thailand with thought provoking memories, they have this to say to Siam Pinoy, "Thank you sa experience sa Thailand. Yung hospitality, hindi namin expected. Pumunta na kami sa ibang lugar na may kakilala pa kami (we've already gone to places where we even know people). But here, we don't even know you, you don't know us. Yet you spent time for us."
For us in Siam Pinoy, it has been a pleasure. It's not everyday we meet like-minded people. And for those adventurous spirits left back home who plan to unleash themselves in Thailand, here's their piece of advice, "Prepare themselves. Keep an open mind. Ang Thailand, hindi mo right away mahal, e (you don't get to love it right away). But it grows on you. And when they get here, respeto lang sa kultura nila" (just respect their culture).
The Venice of the East As the group of 6 friends go back to their different lives in Manila, they will always have their extreme experiences of Thailand to look back to. A part of them would remember the 'cigarette-smoking' and 'pingpong' ladies of the Thailand nightlife who sell entertainment of another kind.
Another part of the group would look back with awe and wonder at the nationalism of a people and the love they have for their King and country. And that national pride is the part of them, which gives rise to those majestic and intricately decorated temples and palaces Thailand is known for the world over. But for one thing, they are a more proud group of Filipino travelers, appreciating more what is Philippines after learning and experiencing what lies beyond our borders.
Hedda Joy Tady-Tan is an international School Teacher in Thailand. She is also the Editor in Chief of SiamPinoy.com - The Filipino Expats Community in Thailand Online.
http://www.siampinoy.com/
Article Source: http://EzineArticles.com/?expert=Hedda_Tan
But little did they know it's going to be more than just a taste of the spiciest meal they've ever had in their life, or that it's going to be more than just a beach experience. Here is a story of six friends who came to Thailand for the first time. Their experiences have been so much more than they hoped and planned for, and how they did it would be something you could learn from if you yourself plans to travel Thailand.
Mark, Vangie, Hencel, Hil, Jeff and Sheryll thought they have done all the research they could lay their hands on to arm them with all that they needed for their Thailand trip. But although they did see parts of Thailand they expected,
nothing prepared them for the scorching, energy-draining heat Thailand is famous for especially in the months of March and April.
"Umaga pa lang, mainit na" (in the morning, it's already hot), the group was saying. And that had an impact on their sight seeing plans. They wanted to do more and see more, but the heat was just too much so they had to catch up on some sleep their first couple of days to have the energy to tackle Bangkok streets thereafter.
Nonetheless, those first couple of days, they experienced the historical architecture of Ayutthaya - Thailand's capital before the Thais moved it to Bangkok, also known as Krungthep in the local language. They also had a taste of Thailand waters and sand in tranquil Hua Hin, which is the King's choice of residence for the summer season. Though they didn't have a chance to bump into royalty while there, they were not the least disappointed. They had a chance to see and experience parts of Thailand other than Bangkok even though it's only their first time to travel Thailand.
The morning after their travels in Ayutthaya and Hua Hin, we met the Pinoy travelers at Wat Pho (the Temple of the Reclining Buddha), and took them to the ever famous Floating Market in Damnoen Saduak.
While having a picturesque moment watching the array of Thai fruits, food and crafts along what is known to some as the 'Venice of the East', the group had some regular Thai noodles (bam-i nam) and enjoyed sticky rice topped with ripe mango (kaw niew ma muang) and the cheap, yet very fresh fruits being sold along the khlong (canal). The sellers were cramped with their goods in narrow wooden boats. Not much time to haggle there for customers, lest the boat with the goods you have your eyes on gets swept by other boats.
And of course, the adventure wouldn't be complete without the boat ride along the khlong (canal).
But the most unforgettable experiences the group had came in contrasts. Nearly at the end of their Thailand travels, the group visited the Grand Palace. There, they were awed by the intricacy of the Thais' handiwork on the walls of the temples.
Literally everything spelled "majestic", and they wondered whether the bright colors and the intricate work are true for all Buddhists or is it only in Thailand.
Apart from the grandiosity of the palaces and temples, the Thais' reverence for their King also made a great impression on the group. To them, it's amazing that despite the apparent modern technology in Thailand, people still have a deep respect for and that they still follow their King.
That same night, the group had an 180-degree turn when their travels took them to yet another infamous place to visit in Thailand - Patpong! There they saw another side of Bangkok that is equally amazing but in a totally different way. Though they had a forewarning that they might meet quite aggressive people who would try to convince them they have the best "pingpong" show that side of the city, nothing prepared them for the real experience.
"They really force you to buy their wares", was one of the comments from the group. "Nakakatakot yung inaapproach ka nila tapos hindi ka nila talaga titigilan.Tsaka hindi ko ininom yung soda (when we watched the show), kasi natatakot ako kung ano yung nakalagay doon"
it's scary when they approach you and they don't easily let you go. And I didn't drink the soda because it's scary to think what could be in it), was yet another member's memory of the group's Patpong experience.
What was unexpected by the group was how the women who worked in Patpong reacted to their work situation: "Nakakagulat sa kanila, parang wala lang" (What was surprising was that it seemed like nothing to them). "In fact, nagtatawanan sila (they were laughing). Parang they don't see it as work na; just something natural. They don't see anything wrong about it".
Before the group came for this trip, they heard many stories about Thailand. Surprisingly though, not much was told about Patpong. Many of the stories the group read in blogs and heard about Thailand were scary, but they've found out, they're not all true. One of them says, just be practical. Have the common sense to take the same precautions sensible travelers would take in any country they visit for the first time.
The group also advises, "Do not limit yourself to Bangkok. Thailand is not beaches. Thailand is not Patpong. Thailand is not temples. Thailand is everything!"
And because of that, this group of 6 friends vows to come back. There is yet more to Thailand that they have not experienced. Next time, they would like to go south and explore the island beaches like Krabi and Phuket. They might also go north where the long-neck tribe and the like lives, and where the climate is so much more forgiving especially for travelers.
In the Philippines the group has also seen many beautiful places. And their Thailand experience has only enhanced whatever is good and beautiful about our country.
And that is one message they would like to convey to others back home: to go places beyond the 7,107 islands (or more) of the Philippines. The purpose is not to promote tourism in other countries, but for Pinoys to appreciate what is good about our own. And that is one message they would like to convey to others back home: to go places beyond the 7,107 islands (or more) of the Philippines. The purpose is not to promote tourism in other countries, but for Pinoys to appreciate what is good about our own. This way people will have a better understanding of what works in our country and what does not. From there, it would be easier to correct our mistakes because we will have tangible points of comparison.
As the group leaves Thailand with thought provoking memories, they have this to say to Siam Pinoy, "Thank you sa experience sa Thailand. Yung hospitality, hindi namin expected. Pumunta na kami sa ibang lugar na may kakilala pa kami (we've already gone to places where we even know people). But here, we don't even know you, you don't know us. Yet you spent time for us."
For us in Siam Pinoy, it has been a pleasure. It's not everyday we meet like-minded people. And for those adventurous spirits left back home who plan to unleash themselves in Thailand, here's their piece of advice, "Prepare themselves. Keep an open mind. Ang Thailand, hindi mo right away mahal, e (you don't get to love it right away). But it grows on you. And when they get here, respeto lang sa kultura nila" (just respect their culture).
The Venice of the East As the group of 6 friends go back to their different lives in Manila, they will always have their extreme experiences of Thailand to look back to. A part of them would remember the 'cigarette-smoking' and 'pingpong' ladies of the Thailand nightlife who sell entertainment of another kind.
Another part of the group would look back with awe and wonder at the nationalism of a people and the love they have for their King and country. And that national pride is the part of them, which gives rise to those majestic and intricately decorated temples and palaces Thailand is known for the world over. But for one thing, they are a more proud group of Filipino travelers, appreciating more what is Philippines after learning and experiencing what lies beyond our borders.
Hedda Joy Tady-Tan is an international School Teacher in Thailand. She is also the Editor in Chief of SiamPinoy.com - The Filipino Expats Community in Thailand Online.
http://www.siampinoy.com/
Article Source: http://EzineArticles.com/?expert=Hedda_Tan
Sunday, 18 April 2010
2 Easy and Classic Thai Dishes Anyone Can Cook
To help you celebrate the Thai New Year, which takes place during 13th - 15th April, I have put together to very tasty and popular dishes that you can prepare and cook quite easily and impress your family and friends in the process. So lets get started.
Sweet chilli chicken stir fry
This stir fry is simplicity itself - it not only tastes great but is low in fat, too
Serves 2
Ready in 15 minutes
2tbsp vegetable oil
4 chicken breasts, sliced thinly
A handful green beans, trimmed
2 sachets Sweet Chilli & Garlic Stir Fry Sauce
Jasmine rice, to serve
Heat the oil in a wok or frying pan until hot. Add the chicken slices and stir fry for 2-3 minutes. Then add the beans.
Continue to stir fry until the chicken is cooked through and tender, and the beans are cooked but still have bite.
Add the sweet chilli and garlic stir fry sauce and toss to coat. Remove from the heat and serve with jasmine rice.
Pork fried with Thai red curry paste
Using curry paste gives you concentrated flavour in an instant and works really well with all types of meat
Serves 2
Ready in 10 minutes
2tbsp vegetable oil
1tbsp Red Curry Paste
275g pork fillet, trimmed and finely sliced
175g green beans
2tbsp Fish Sauce
1tbsp Coconut Cream
1tsp sugar
Rice noodles or jasmine rice, to serve
Heat the oil in a wok or frying pan, add the Thai red curry paste and stir well. Add the pork and stir fry for a minute or two until the meat is cooked through.
Add the beans, fish sauce, coconut cream and sugar, and stir thoroughly. Cook for 2-3 minutes then transfer to a serving dish.
Serve with rice noodles or steamed jasmine rice
If you stick to these easy to follow recipes, I have no doubt that you and your dinner guest will have a cracking time, while some will be trying to get the recipes off you to use themselves. Enjoy.
I have been writing articles online now for quite a while. I enjoy writing about all sorts of subjects and you can check out my latest websites on the Shark Cordless Sweeper and the Weslo Cadence Treadmill
Article Source: http://EzineArticles.com/?expert=Raj_Sidhu
Sweet chilli chicken stir fry
This stir fry is simplicity itself - it not only tastes great but is low in fat, too
Serves 2
Ready in 15 minutes
2tbsp vegetable oil
4 chicken breasts, sliced thinly
A handful green beans, trimmed
2 sachets Sweet Chilli & Garlic Stir Fry Sauce
Jasmine rice, to serve
Heat the oil in a wok or frying pan until hot. Add the chicken slices and stir fry for 2-3 minutes. Then add the beans.
Continue to stir fry until the chicken is cooked through and tender, and the beans are cooked but still have bite.
Add the sweet chilli and garlic stir fry sauce and toss to coat. Remove from the heat and serve with jasmine rice.
Pork fried with Thai red curry paste
Using curry paste gives you concentrated flavour in an instant and works really well with all types of meat
Serves 2
Ready in 10 minutes
2tbsp vegetable oil
1tbsp Red Curry Paste
275g pork fillet, trimmed and finely sliced
175g green beans
2tbsp Fish Sauce
1tbsp Coconut Cream
1tsp sugar
Rice noodles or jasmine rice, to serve
Heat the oil in a wok or frying pan, add the Thai red curry paste and stir well. Add the pork and stir fry for a minute or two until the meat is cooked through.
Add the beans, fish sauce, coconut cream and sugar, and stir thoroughly. Cook for 2-3 minutes then transfer to a serving dish.
Serve with rice noodles or steamed jasmine rice
If you stick to these easy to follow recipes, I have no doubt that you and your dinner guest will have a cracking time, while some will be trying to get the recipes off you to use themselves. Enjoy.
I have been writing articles online now for quite a while. I enjoy writing about all sorts of subjects and you can check out my latest websites on the Shark Cordless Sweeper and the Weslo Cadence Treadmill
Article Source: http://EzineArticles.com/?expert=Raj_Sidhu
Thursday, 8 April 2010
Thai Sauce, Pad Thai Recipe,
Thai Sauce, Pad Thai Recipe, and Thai Curry Recipe You Can't Live With Out
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
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
Monday, 22 March 2010
About Thai Restaurants and the Dishes They Serve
Thai cuisines are amongst the most varied and most often misinterpreted foods in the world. It's a common misconception to think Thai food is full of curry and chili to dull the senses. Most recipes use all the four basic tastes, salty, sour, sweet and hot, but there are dishes without any of those if you don't like sour and sweet or hot at all. Thai gastronomy is a balancing act that is most probably originated from their rich and diverse cultural heritage.
Surrounded by many different countries Thailand developed a variety of cooking styles that change with every part of the country. Laying 1000 miles long the country has most different regions ranging from almost sub-tropical seaside to footsteps of the Himalaya. Laos, Cambodia, China and western culture all influenced dishes, but one thing is persistent through all the recipes. Thai food is all about balance and lightly made meals, using different spices to achieve harmony in a set of courses.
There is a fish sauce commonly used called nam pla phrik. It's salty and usually clear fish sauce prepared through fermentation giving a strong fragrance to food it is used in.
A traditional Thai family meal will consist of rice and several different sauces to dip the rice in. There are more servings than guests so that everyone can share food with each other. This is a practice used in some Thai restaurants and thus visiting a place in a small group of friends is advised. There is no such thing as appetizer or main course, everything is served at once and everyone takes what they like.
Sticky rice with dips can be consumed with the right hand, but no one will give strange glances if you ask for cutlery, as fork and spoons have been used in most families for decades.
Thai people like hot food and they prepare their dishes in a way to have at least one hot course or sauce during the meal. They are used to chili so if you were thinking about ordering something hot, think again. If you see hot, or very hot on the menu it probably means devastatingly hot for an average North American or European. A mild to medium or slightly hot is definitely a safer first bet. If you're not sure about the heat level in the food, ask your server to advise you something that is more to your taste.
Vegetarians should ask before ordering, because Thai gastronomy uses small amounts of meat in lots of its recipes in the form of prawns or fish sauce.
If you enjoyed reading my article about Thai restaurants and dishes, chances are that you will like my article about eating out in a Thai restaurant.
Article Source: http://EzineArticles.com/?expert=Oliver_Wilson
Surrounded by many different countries Thailand developed a variety of cooking styles that change with every part of the country. Laying 1000 miles long the country has most different regions ranging from almost sub-tropical seaside to footsteps of the Himalaya. Laos, Cambodia, China and western culture all influenced dishes, but one thing is persistent through all the recipes. Thai food is all about balance and lightly made meals, using different spices to achieve harmony in a set of courses.
There is a fish sauce commonly used called nam pla phrik. It's salty and usually clear fish sauce prepared through fermentation giving a strong fragrance to food it is used in.
A traditional Thai family meal will consist of rice and several different sauces to dip the rice in. There are more servings than guests so that everyone can share food with each other. This is a practice used in some Thai restaurants and thus visiting a place in a small group of friends is advised. There is no such thing as appetizer or main course, everything is served at once and everyone takes what they like.
Sticky rice with dips can be consumed with the right hand, but no one will give strange glances if you ask for cutlery, as fork and spoons have been used in most families for decades.
Thai people like hot food and they prepare their dishes in a way to have at least one hot course or sauce during the meal. They are used to chili so if you were thinking about ordering something hot, think again. If you see hot, or very hot on the menu it probably means devastatingly hot for an average North American or European. A mild to medium or slightly hot is definitely a safer first bet. If you're not sure about the heat level in the food, ask your server to advise you something that is more to your taste.
Vegetarians should ask before ordering, because Thai gastronomy uses small amounts of meat in lots of its recipes in the form of prawns or fish sauce.
If you enjoyed reading my article about Thai restaurants and dishes, chances are that you will like my article about eating out in a Thai restaurant.
Article Source: http://EzineArticles.com/?expert=Oliver_Wilson
Friday, 19 March 2010
Health Benefits of Thai Soup Under Study
BANGKOK, Thailand -- For years, zesty Tom Yum Gung soup has been a mainstay of Thai cooking. And now researchers are thinking it just might have cancer-fighting ingredients as well as good taste. "Tom Yum Gung is Thailand's most favorite soup," according to Chef Rolf Schmitz of the Regent Hotel's Spice Market restaurant. "It's a shrimp soup with herbal ingredients like coriander, lemon grass, lime leaves and even galangal roots." Also called hot-and-sour soup, the dish often includes straw mushrooms and a variety of chilies.
A recent joint study by Thailand's Kasetsart University and Japan's Kyoto and Kinki Universities has found that the ingredients in Tom Yum Gung soup are 100 times more effective in inhibiting cancerous tumor growth than other foods. Scientists are seeking to extract the chemical compounds that are most effective from soup ingredients, said Suratwadee Jiwajindra of Kasetsart University. Research also is focusing on edible plants in the region. "The ratio of the cancer pattern in Asians, especially southeast Asians, is very low compared with the pattern in the European and Western countries," Jiwajindra said. In fact, Thais have a much lower incidence of digestive tract cancers than people do in other countries.
Traditional Thai cuisine -- famed for its heavy use of herbs and spices -- has long been known to have health benefits, Jiwajindra said. And despite its spicy taste, Tom Yum Gung continues to be popular, said Schmitz, calling the soup "definitely the best seller if you look into the statistics." Every month, the soup is "at the top of the charts," he added. "A day, I'd say we are making 50-60 cups in a restaurant like the Spice Market," said the chef.
Thai Recipes
Article Source: http://EzineArticles.com/?expert=Andrew_Hall
A recent joint study by Thailand's Kasetsart University and Japan's Kyoto and Kinki Universities has found that the ingredients in Tom Yum Gung soup are 100 times more effective in inhibiting cancerous tumor growth than other foods. Scientists are seeking to extract the chemical compounds that are most effective from soup ingredients, said Suratwadee Jiwajindra of Kasetsart University. Research also is focusing on edible plants in the region. "The ratio of the cancer pattern in Asians, especially southeast Asians, is very low compared with the pattern in the European and Western countries," Jiwajindra said. In fact, Thais have a much lower incidence of digestive tract cancers than people do in other countries.
Traditional Thai cuisine -- famed for its heavy use of herbs and spices -- has long been known to have health benefits, Jiwajindra said. And despite its spicy taste, Tom Yum Gung continues to be popular, said Schmitz, calling the soup "definitely the best seller if you look into the statistics." Every month, the soup is "at the top of the charts," he added. "A day, I'd say we are making 50-60 cups in a restaurant like the Spice Market," said the chef.
Thai Recipes
Article Source: http://EzineArticles.com/?expert=Andrew_Hall
Thursday, 18 March 2010
Thai Cooking and Good Health
Good health often comes from good food. If you are like I was, you simply eat what is fast and easy, stopping into the drive thru on your way to work or for a fast lunch. After work stopping off for more fast food on your way to drop the kids off at soccer or maybe swim lessons. Our days are so busy we never have the time to prepare foods for ourselves. A poor diet will make you sick. There are healthy alternatives. Some of them are also fast and simple to prepare!
I am from Thailand so my favorite foods are Thai food. There are many delicious kinds of Thai food that you can prepare very fast and have a healthy meal on the table in minutes that your family will really love.
Thai food is so healthy for you because the ingredients are so good for you. Many of the vegetables that I use I grow myself while it is summer, in the winter I buy at the local market. I am now trying to buy mostly organic vegetables since I also make my own baby food as much as possible. Some of the vegetables that are used in Thai food you will be familiar with others will be completely new to you. For instance, bamboo shoots are used in may ways for Thai food. Bamboo is used in salads, stir fried, mixed with curry and many other recipes as well. Another vegetable that I love is Thai eggplant, it is small, round, and green. Not your standard eggplant, but filled with a mellow flavor. In Thai cooking we also use many type of squash, gourds, and different types of pumpkins. Many of the recipes where I call for pumpkin you will be looking for is actually a Kabocha squash in the US and Europe. IT is also known as Japanese squash.
Thai recipes also call for a lot of herbs such as lemon grass, many types of basil, cilantro and coriander and of course Chili. Thai people eat more chili per person than any place else in the world. If you like your food hot add a little more of the Thai chili peppers. With all of the herbs that are in Thai food you will get a lot of flavor and not need to add so much salt and sugar and other flavorings that are bad for your diet. I think that this may be part of the reason that there is so few cases of things like diabetes and other diet related diseases in Thailand.
Now I offer a lot of recipes on my site and I will soon begin to post some video cooking lessons as well. So please come by and check out the recipes that I have to offer for your health and for the great taste also. Your body, your family and all of your friends will thank you when they taste the delicious foods that you can now cook!
I love to cook any kind of food and try new recipes that I see. I often change them to fit my style of cooking or to use what I have available when I can not get all of the ingredients. Of course since I am from Thailand My favorite food is Thai food and that is what most of the recipes you will find on my site are. So please come on by and tell me how you like my recipes at http://www.cookingwithsaichon.com
Article Source: http://EzineArticles.com/?expert=Saichon_Plumlee
Thursday, 11 March 2010
Thai Cooking Classes Bangkok
Yesterday I had a great time doing something that most real men don't do, which is join a Thai cooking class in Bangkok. I couldn't say what came over me to do this, but it was the best 1500 baht I have ever spent in Thailand.
Why you may ask that I felt that it was the best 1500 baht I ever spent in Bangkok Thailand, and I will tell you this. I figure that knowing how to cook Thai style is going to save me hours of time slaving over the microwave, and filing my system full of processed food stuffs like burritos and microwave pizza . In addition, a little math here, it is also going to save me money as well to eat healthy. Most of the ingredients are easily available in any US grocery store and for the other stuff most markets have them. Most people are aware that shopping in markets is almost always cheaper; it is true that the price of rice has gone up, but it is still as cheap as potatoes.
The course is easy, not like you have to study for it in advance, but having done it, I would try to cook some Thai dishes at home first and see what kind of mistakes that I was making, like sticky rice. The secret is soaking the rice over night in salty water, OK that is pretty easy, and everybody love sticky rice. The Thai cooking class in Bangkok that I attended also recommended having little plastic bags to hold the individual hot sticky rice servings in as it stays hot longer, nothing like hot sticky rice!
The location for this particular class was a refurbished Bangkok villa that was built before World War II. I was told that the villa, which is in a very exclusive area of Bangkok, had bomb shelters that unfortunately were filled in before she took over the place, as they would have made great wine cellars. It was kind of strange to be in a very quiet garden, yet only a couple of blocks away from the busy business tourist area of Suhkumvitt-Nana, in the shadow of some of Bangkok's more famous skyscrapers, like the Conrad tower and the Landmark hotel.
I use to prep veggies for a few restaurants when I was in school, and knowing the proper knife for the job, and the proper way to use the knife, really makes the wok work simpler. Some of the other interesting parts of the class, which was all hands on and something that if I was going to do a class I would insist on, was the selection of ingredients. They show you the ones that are the best and give you a rough idea how much more you will spend to go with the high end ingredients, and the places where you can cheat a little have still have great dishes. You will be surprised where you can cheat at. For instance, rice that has some broken pieces is preferred to all perfect pieces!
After the Thai cooking lessons was over, we got down to serious feasting and the conversations focused on more dishes and different styles continued. We spent another two hours eating and drinking our master work and then before we could leave we were given certificates to show out friends and family that the time in Bangkok was not all spent on hedonistic pursuits. They would have figured it out as soon as we invite them over for one of out new regular social events the Thai food night.
Before we left as the regular restaurant was filling up with the Bangkok Thai locals that eat here regularly, we were also given a doggie bag that I would dare the meanest dog to try to get away from me, and an equally treasured Thai cooking recipes book full of other delicious Thai dishes we are now trained to cook.
All in all very good afternoon and evening spent doing a non manly man thing, that I will recommend to all my manly man friends coming to Thailand who like to eat!
For more free information on Thai cooking recipes and Thai Cooking Classes Bangkok http://www.cheapcharlieshotels.com/htm/Thai%20Cooking%20Classes%20Bangkok%20Thailand.html
Bangkok Flights? http://www.cheapcharlieshotels.com/
Article Source: http://EzineArticles.com/?expert=Fred_Tittle
Why you may ask that I felt that it was the best 1500 baht I ever spent in Bangkok Thailand, and I will tell you this. I figure that knowing how to cook Thai style is going to save me hours of time slaving over the microwave, and filing my system full of processed food stuffs like burritos and microwave pizza . In addition, a little math here, it is also going to save me money as well to eat healthy. Most of the ingredients are easily available in any US grocery store and for the other stuff most markets have them. Most people are aware that shopping in markets is almost always cheaper; it is true that the price of rice has gone up, but it is still as cheap as potatoes.
The course is easy, not like you have to study for it in advance, but having done it, I would try to cook some Thai dishes at home first and see what kind of mistakes that I was making, like sticky rice. The secret is soaking the rice over night in salty water, OK that is pretty easy, and everybody love sticky rice. The Thai cooking class in Bangkok that I attended also recommended having little plastic bags to hold the individual hot sticky rice servings in as it stays hot longer, nothing like hot sticky rice!
The location for this particular class was a refurbished Bangkok villa that was built before World War II. I was told that the villa, which is in a very exclusive area of Bangkok, had bomb shelters that unfortunately were filled in before she took over the place, as they would have made great wine cellars. It was kind of strange to be in a very quiet garden, yet only a couple of blocks away from the busy business tourist area of Suhkumvitt-Nana, in the shadow of some of Bangkok's more famous skyscrapers, like the Conrad tower and the Landmark hotel.
I use to prep veggies for a few restaurants when I was in school, and knowing the proper knife for the job, and the proper way to use the knife, really makes the wok work simpler. Some of the other interesting parts of the class, which was all hands on and something that if I was going to do a class I would insist on, was the selection of ingredients. They show you the ones that are the best and give you a rough idea how much more you will spend to go with the high end ingredients, and the places where you can cheat a little have still have great dishes. You will be surprised where you can cheat at. For instance, rice that has some broken pieces is preferred to all perfect pieces!
After the Thai cooking lessons was over, we got down to serious feasting and the conversations focused on more dishes and different styles continued. We spent another two hours eating and drinking our master work and then before we could leave we were given certificates to show out friends and family that the time in Bangkok was not all spent on hedonistic pursuits. They would have figured it out as soon as we invite them over for one of out new regular social events the Thai food night.
Before we left as the regular restaurant was filling up with the Bangkok Thai locals that eat here regularly, we were also given a doggie bag that I would dare the meanest dog to try to get away from me, and an equally treasured Thai cooking recipes book full of other delicious Thai dishes we are now trained to cook.
All in all very good afternoon and evening spent doing a non manly man thing, that I will recommend to all my manly man friends coming to Thailand who like to eat!
For more free information on Thai cooking recipes and Thai Cooking Classes Bangkok http://www.cheapcharlieshotels.com/htm/Thai%20Cooking%20Classes%20Bangkok%20Thailand.html
Bangkok Flights? http://www.cheapcharlieshotels.com/
Article Source: http://EzineArticles.com/?expert=Fred_Tittle
Wednesday, 24 February 2010
The History of Thai Food & Food Preparation
Compared with India and dishware, Thailand has a comparatively terse cooking history. The dwell in to facilitate became Thais migrated south from what did you say? Is right now the Yunnan province of dishware flanked by the 6th and 12th centuries.
From the 13th century, the most basic phase of Thailand's history, at hand were merely four cooking techniques in utilize. Food was boiled or grilled; it was preserved and ground into dips; or it was eaten chilly.
There were abundant provisions of fish and seafood, as well as fruit and vegetables, and these were eaten with rice as an supplement. The food was spiced up with black sprinkle and meals were plain shared affairs.
At the Crossroads
With its posture on the cross-roads of east west sea routes, Thailand was ideally placed to experience and absorb the cuisine of other countries. The Thai dwell in took what did you say? Was most excellent from India, dishware and the Middle East and infused it with their own herbs and elegance with the end result being the unique Thai cuisine.
Instead of the ghee used in India, Thais used coconut smear with oil to cook the spices to facilitate were the basis pro curries to facilitate became part of the Thai repertoire, while noodles, a pin of Chinese cuisine, took a role of equal import in Thailand. Woks were as well introduced from dishware and with them came the contemporary frying method of cooking.
Hot, Hot, Hot
Nowadays Thailand is famous pro its very boiling dishes but or the 17th century black sprinkle was used pro tally round to a dish. Chillies were introduced into the realm by Portuguese missionaries who had bare a taste pro them in South America. Tomatoes were as well introduced on a propos the same measure.
Eager spices can overpower a dish but the Thais learned how to enhance the dish, while cooling it down, by tally aboriginal herbs. Inwards a average Thai meal all the dishes will be served all together so the sundry tastes can complement all other.
The Portuguese were as well in charge pro the now-renowned Thai sweets made from egg yolks and darling.
The Five Tastes
The Thais worked using their own native ingredients alongside the newcomers to create contemporary and distinctive flavours. Thai food typically incorporates all 5 tastes - sweet and vinegary, hot and brackish, and bitter - consequential in a meal to facilitate is fragrant and flavoursome.
Sitting Down to Dinner
Inwards a traditional realm family, Thai dwell in sit on the floor, the men cross-legged while the women kneel with their feet pointing away from the food, which is plain and shared.
At a royal banquet, however, the food is everything but plain! The grounding of food and, in specific, the carving of fruit and vegetables has develop into an art form in its own absolute.
Food Carving
Begun in the royal courts, food carving became a skill to facilitate rejection aristocratic female can be with no. The presentation of a meal was - and is - considered as foremost as the taste. Although food carving reached its top for the period of the 19th century, a royal banquet at the moment is still a sight to behold. And these days it's not recently pro royal family. Since a opinionated revolution in the 1930s, this art has been skilled in schools.
Using Your Hands
One hundred years previously Thais were consumption their meals with their hands, rolling rice into balls and tumbling it in sauces. Today they might utilize a spoon and fork, or chopsticks pro noodles.
The Buddhist influence has destined to facilitate meat is more often than not served in small chunks or tattered so there's rejection need pro a knife. Thais will claim the spoon in their absolute administer and fork in the absent, pushing food on the spoon and putting the spoon into the way out.
Delighting the Senses
By being willing to test, be trained and adapt, the Thai dwell in come up with twisted a awful cuisine to facilitate is fragrant and delightful to all the senses. Its reputation and increasing worldwide popularity is well-deserved.
http://www.cookingafood.blogspot.com
Article Source: http://EzineArticles.com/?expert=Hoto_Ourn
From the 13th century, the most basic phase of Thailand's history, at hand were merely four cooking techniques in utilize. Food was boiled or grilled; it was preserved and ground into dips; or it was eaten chilly.
There were abundant provisions of fish and seafood, as well as fruit and vegetables, and these were eaten with rice as an supplement. The food was spiced up with black sprinkle and meals were plain shared affairs.
At the Crossroads
With its posture on the cross-roads of east west sea routes, Thailand was ideally placed to experience and absorb the cuisine of other countries. The Thai dwell in took what did you say? Was most excellent from India, dishware and the Middle East and infused it with their own herbs and elegance with the end result being the unique Thai cuisine.
Instead of the ghee used in India, Thais used coconut smear with oil to cook the spices to facilitate were the basis pro curries to facilitate became part of the Thai repertoire, while noodles, a pin of Chinese cuisine, took a role of equal import in Thailand. Woks were as well introduced from dishware and with them came the contemporary frying method of cooking.
Hot, Hot, Hot
Nowadays Thailand is famous pro its very boiling dishes but or the 17th century black sprinkle was used pro tally round to a dish. Chillies were introduced into the realm by Portuguese missionaries who had bare a taste pro them in South America. Tomatoes were as well introduced on a propos the same measure.
Eager spices can overpower a dish but the Thais learned how to enhance the dish, while cooling it down, by tally aboriginal herbs. Inwards a average Thai meal all the dishes will be served all together so the sundry tastes can complement all other.
The Portuguese were as well in charge pro the now-renowned Thai sweets made from egg yolks and darling.
The Five Tastes
The Thais worked using their own native ingredients alongside the newcomers to create contemporary and distinctive flavours. Thai food typically incorporates all 5 tastes - sweet and vinegary, hot and brackish, and bitter - consequential in a meal to facilitate is fragrant and flavoursome.
Sitting Down to Dinner
Inwards a traditional realm family, Thai dwell in sit on the floor, the men cross-legged while the women kneel with their feet pointing away from the food, which is plain and shared.
At a royal banquet, however, the food is everything but plain! The grounding of food and, in specific, the carving of fruit and vegetables has develop into an art form in its own absolute.
Food Carving
Begun in the royal courts, food carving became a skill to facilitate rejection aristocratic female can be with no. The presentation of a meal was - and is - considered as foremost as the taste. Although food carving reached its top for the period of the 19th century, a royal banquet at the moment is still a sight to behold. And these days it's not recently pro royal family. Since a opinionated revolution in the 1930s, this art has been skilled in schools.
Using Your Hands
One hundred years previously Thais were consumption their meals with their hands, rolling rice into balls and tumbling it in sauces. Today they might utilize a spoon and fork, or chopsticks pro noodles.
The Buddhist influence has destined to facilitate meat is more often than not served in small chunks or tattered so there's rejection need pro a knife. Thais will claim the spoon in their absolute administer and fork in the absent, pushing food on the spoon and putting the spoon into the way out.
Delighting the Senses
By being willing to test, be trained and adapt, the Thai dwell in come up with twisted a awful cuisine to facilitate is fragrant and delightful to all the senses. Its reputation and increasing worldwide popularity is well-deserved.
http://www.cookingafood.blogspot.com
Article Source: http://EzineArticles.com/?expert=Hoto_Ourn
Sunday, 7 February 2010
Friday, 29 January 2010
Thai Food Recipes and Observations
Before we start cooking our first Thai dish. I would like to tell you that after posting my blog yesterday, there are many people sending me emails asking me about curry paste, coconut milk and chilies whether they are the basic condiments that you need to have in a kitchen when cooking Thai food. Well, in my opinion...they are not because not many Thai food uses curry paste or coconut milk, particularly chilies. From my experience, all my friends (Westerners) can't eat hot and spicy Thai food (with chilies). Moreover, these stuffs like curry paste, coconut milk have short expiration. You can't keep it in the fridge or in the kitchen for a long time like fish sauce or light soy sauce. Therefore, I would recommend you to buy it whenever you need to use them. All right, that is clear enough.
Now let's start our cooking. Our menu today is Spaghetti Mixed Seafood Thai Style. Actually, it is a combination between Western food (Spaghetti) and Thai food (Fried Mixed Seafood). I used to cook this dish to Kathrine, my German friend long time ago and she loved it. She asked me teaching her how to cook this menu but I was so busy and forgot about it later. However, last week I had a chance to cook this menu again and I gave it to my colleague Kaela to try. Oh! my God, she really liked it. Now you are eager to know how to cook it, right ? Okay, let's go.
Ingredients
5 table spoon of cooking oil
5 cloves of garlic, finely chopped
150 grams of mixed seafood (you can use a frozen package)
2 teaspoon of light soy sauce
1/2 table spoon of oyster sauce
1 teaspoon of fish sauce
1 teaspoon of sugar
5 leaves of Thai basil (if you can't find Thai basil, you can use regular basil as well)
80 grams of spaghetti
Preparation
1. Cook spaghetti as per package instruction (boil it, rinse it with cold water) then set it aside.
2. Put cooking oil in a pan (medium hot)
3. Put garlic in a pan, cook for 2 minutes then put mixed seafood in a pan, stir fried until it is cooked (No problem if you use a ready-cooked seafood package).
4. Put everything else’s (sauce, sugar) and stir fried for 3 minutes
5. Put cooked spaghetti in a pan, then Thai basil, stir fried for 2 minutes until everything gets along
That's it. See ! How easy it is. Now you can enjoy a very delicious Thai food that is cooked by yourself. I'm so proud of you. Enjoy your meal!
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
Fresh Thai green curry is the way to go for this standard Thai dish. Green curry can be purchased in any Asian or international market, but the recipe below gives it a fresh taste that makes a big difference in the quality of this dish. Other ingredients can be purchased in Asian markets as well. Easy-to-find substitutions have been added in some cases.
Thai curries are normally served as either a one-meal dish, or with steamed rice and other accompaniments.
Beef With Green Curry Sauce
1 pound boneless beef top round, sliced into thin 2-inch by 1/4-inch strips
6 tablespoons coconut cream
3 tablespoons coconut milk
3 tablespoons Thai green curry paste (recipe below)
1/2 cup Japanese eggplant, cut into diagonal slices
4 fresh red Thai finger-like chiles (or 8 red serrano chiles), julienned lengthwise
1/2 cup fresh basil, coarsely chopped
2 tablespoons Thai fish sauce
1 1/2 teaspoons granulated or light brown sugar
Bring a large saucepan of water to a rapid boil. Then place all the beef strips in the pan and boil until the surface is covered with foam (about 5 minutes). Drain and set the beef aside.
Heat the coconut cream in a wok, over medium heat, until it begins to separate, or about 1 minute. Then add the green curry paste and stir until well blended, or about 2 to 3 minutes. Add the beef to the wok and cook, stirring, for about 4 minutes. Add the coconut milk and eggplant and cook over medium heat, covered, until the eggplant is tender, stirring occasionally, for about 15 minutes. Stir in the red chiles, basil, fish sauce, and sugar. Cook uncovered for another 1 to 2 minutes until the basil begins to wilt. This beef with Thai green curry sauce recipe makes 4 servings.
Green Curry Paste
This paste is one of the staples of Thai cooking, and is the basis of many dishes in the Thai cuisine. Again, Asian markets will have all of these ingredients.
1 teaspoon coriander seeds
1 teaspoon cumin seed
1/2 teaspoon salt
10 large garlic cloves
25 fresh green bird's-eye chiles, or 6 fresh jalapenos
25 fresh green Thai chiles, or 10 serrano chiles
1 half-inch cube fresh ginger, peeled
1 teaspoon shrimp paste
1/2 cup fresh cilantro stems, chopped
1/2 teaspoon lime zest
1 stalk lemongrass, tough outer skin removed, and tender parts chopped
4 shallots, chopped
1/2 teaspoon green peppercorns
Dry-roast (no fat) the coriander and cumin in a cast-iron skillet over medium-high heat for 2 minutes, stirring continuously. Cool and transfer to a spice mill or grinder and grind until fine.
Place all the ingredients in a food processor and run the machine until there are no bits of ingredients visible, and it is a smooth puree. Scrape the puree into a jar with a tight-fitting lid and store in the refrigerator. This green curry paste keeps for about a month.
Billy Bristol is the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate...Guaranteed.
Spicy Cooking.
Article Source: http://EzineArticles.com/?expert=Billy_Bristol
Finally, it is summer here. This is the best time of the year after long winter blues for 6 months. What are people going to do on a warm sunny day? Firstly, they are going to the beach. Secondly, they are going to have a barbecue party with friends or family member in their own backyard. Last Sunday when I walked back home, I saw my neighbor having a BBQ party at home with family and friends. They looked so happy. I was so happy too (even they didn't ask me to join them.) I was so happy because the smell of their barbecue reminded me of my favorite Thai food. That is Thai BBQ Chicken which is our menu today.
Thai BBQ Chicken is one of the most popular Thai food. You can find this kind of food in every corner of the street , no matter where you live in Thailand. Thai BBQ Chicken is very tasty and easy to cook as well. Usually, Thai people will eat BBQ Chicken with sticky rice and sweet chilie sauce. However, eating Thai BBQ Chicken alone is good enough for everyone. I remember the first time I cooked Thai BBQ Chicken to my Canadian friends was last summer. They were so excited to try my food. Many of them told me that this was their first time to have a very delicious and juicy BBQ chicken. I knew what they meant because mostly BBQ food they usually have are hotdogs, burgers and steaks. The taste of these foods cannot compete with Thai BBQ Chicken at all. Okay, let's get started now.
Ingredients
1 piece of chicken (400-450 grams) you can use chicken drumstick if you want.
4 cloves of garlic, finely chopped
1 teaspoon of pepper
1 teaspoon of light soy sauce
1/2 tablespoon of oyster sauce
1 teaspoon of curry powder
Preparation
1. Put all ingredients on the chicken and rub it all over the chicken accordingly
2. Leave it for 1 hour (if you have time you can leave it overnight in the fridge)
3. Grill the chicken with medium heat both sides (be careful, do not overcooked or let it burn)
Now you are done. Enjoy your food !! I have to go to the beach with Nicole now.
See you next time.
Joe Sitthiosoth
Joe Sitthiosoth is an average Joe who is passionate about Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. Every post comes from his real experience. You can read more from here http://EasyThaiCookingByJoe.blogspot.com
Article Source: http://EzineArticles.com/?expert=Joe_Sitthiosoth
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