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

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

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