Lose weight with coconut and many more benefits

By : Laura Ng
Coconut cream / milk

Coconut cream adds a savoury taste to curries, desserts and cakes.

That's because it enhances the aroma and tastes of the dishes and can be obtained easily and cheaply. Coconut cream and milk are alike, one is in a kind of paste form, the other is watery form.

However, people avoid coconut cream because of its high fat content. Above all, people who are trying to slim down.

But do you know that it is good saturated fat which can be easily metabolised or turn into energy fast? That means it does not cause blockages in our arteries.

I'm not suggesting you to indulge in coconut cream, but rather than avoid it altogether, it is alright to eat in moderation. The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk.

When converted to monolaurin, it boosts your immune system and protects your body against many viruses, including hepatitis C, herpes and even HIV!

It also protects our brain and bones.

It also has important anti-carcinogenic and anti-pathogenic properties which helps to prevent cancer. Attention ! coconut cream do not cause weight gain as easily as polyunsaturated oils. Surprise that coconut cream has so much goodness huh?

You can buy pre-packed coconut cream in supermarkets. For unfinished portion, keep it in fridge but use it within a week. Also, do not freeze coconut milk as this causes it to curdle when you next use it in cooking.

Try different brands of canned coconut milk to find the one to your liking. Those with thick cream floating on top of the can with the watery milk below it are proofs that they are not artificially homogenized.

Virgin Coconut oil

Extracted from fresh coconut milk and meat, virgin coconut oil has such an aromatic and flavourful taste that it is used in many

Just like coconut cream, coconut oil reduces bad cholesterol unlike polyunsaturated vegetable oils such as canola, sunflower and safflower oils.

It contains least calorie count among the category of monosaturated oils.

You ladies out there got to know this ! Surprise, surprise ! Coconut oil does speed up metabolism and aids you in shedding off the excess fats !

In places like South Pacific Islands and the Philippines, people are healthier because they consume more coconut and palm oils which are abundant.

Look at our society today - we pile high on our plates food equally high in carbohydrates and polyunsaturated oils which increase our risk of heart diseases and diabetes. Yet we complain about our weight and poor health. It's a shame !

However, coconut oil is different from other animal oil. Studies have found that it aids in lowering blood pressure and regulate thyroid dysfunction.

Unlike refined oils, it does not turn rancid easily and become toxic to our bodies.

virgin coconut oil heals damaged hair, as it nourishes your hair and scalp. Compared with mineral oil and sunflower oil, it is more efficient in healing damaged hair. That's because coconut oil is the only oil among the three which effectively reduces protein loss in hair.

Looking for a cheap but useful facial care product ? Virgin coconut oil is your choice. Here are some benefits :
1) it penetrates and moisturises the skin
2) minimise damage from sun exposure that causes sagging, wrinkling and blemishes
3)removes dead skin cells, producing an even texture and glow
4) heals damaged or diseased skin

Sometimes, wonderful remedies can be within your reach and in abundance, only if you look hard enough.

In this case, it is the Coconut.

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Find out how to keep your health in tip-top condition at www.ionehealth.com

PLA KAPONG AOB VON SEN ( the fish estimates the thicket bakes noodles made of green grams , Thai food )

by pipat
Hello! you the entourage see thai-food-online.blogspot.com, today we will come to meet with Thai person who is list food for example , PLA KAPONG AOB VON SEN ( the fish estimates the thicket bakes noodles made of green grams , Thai food )
The ingredients
the fish estimates the thicket cuts to are 200 was a gram
noodles made of green grams soaks to slice is 2 was the measuring cup
1/2 soup measuring cup water
it hard pig slice to is large-sized 1/2 the measuring cup
4 vegetable tablespoon oils are
the ginger slices 4-5
10 peppers are
the sauce flavors 2 the tablespoon
2 tablespoon wines are
2 cane teaspoon sugars are
2 shellfish teaspoon oils
The way does
1. mix the sauce flavors cane sugar oil shellfish water soup pepper person wine blend
2. induce mix with vegetable noodles made of green grams fish oil estimates ginger thicket gives throughout
3. add an earthen pot for bake to support with leaf stool fat , moderate enoughcooked fire puts something down to sprinkle with the parsley fully eats
follow other menu that thai-food-online.blogspot.com

TUPTIM KROUP( frame pomegranate , Thai food )

by pipat
Hello! you the entourage thai-food-online.blogspot.com , today we will come to meet with kind sweets menu is TUPTIM KROUP( frame pomegranate , Thai food )
The compound
The yam bean slices 1 very small measuring cup square
1/2 cassava measuring cup starch is
1 cane measuring cup sugar is
The water keeps for do 1 measuring cup sirup
The way does
lead it the typical Thai dish mix with red sirup flood the yam bean abandons to keep keep 1/2 hour
pick up pour sirup has aired is drained of water then induce to mix with powder stick plentiful add the colander flies to give powder falls to go out ?
2-3/4 cup clear light waters erode to reach the oven s take time 15 minute 100% time heats s pass by 6 minute pick up to add the pomegranate s get back to reach poor stove s The time is up. when , the pomegranate has had no obligation to fetch upward change the cold water already separates the pomegranate cling air is drained of water
lead coconut cream mixes with sirup pours with coconut cream and ice fully eat
follow a menu or , advise a menu done to a turn thai-food-online.blogspot.com

KANOMJEEN NAMYAR PUGTAI( chili sauce made of southern part fish , Thai food )

by pipat
Hello! for the entourage thai-food-online.blogspot.com , always for today we will lead you visits with kind noodles menu again type for example , KANOMJEEN NAMYAR PUGTAI( chili sauce made of southern part fish , Thai food )
The compound
(1)  7 dry sheep chilis slice rough soak
(2)  15 dry sheep guinea-peppers soak
(3)  1 teaspoon salt is
(4)  the galingale slices 1/4 measuring cup fiber
(5)  leaves roughly taer , slice 1 teaspoon fiber
(6)  1/2 powdery teaspoon pepper is
(7)  the 1/4 measuring cup garlic is
(8)  1/4 measuring cup onion is
(9)  curcuma fresh slice 1 tablespoon fiber
(10)  the galingale slices 1/3 measuring cup fiber
(11)  the 1 shrimp tablespoon paste is
(12)  the 1/2 kilogram coconut is ( squeeze 6 1/2 coconut cup middle cup creams )
(13)  lemongrass , cut be 2 pound 1
(14)  leaves roughly taer kaffir lime leaf5
(15)  1 snake-head fish steams 1/2 cooked a kilogram
(16)4-5 tablespoon fishsauce are
The way does
pound ingredients since , (1)to(12) be circumspect [ powdery ]
lead take coconut cream squeezes middle boil with , lemongrass , pound and add leaves roughly taer , enough [ when ] angry add ingredients and fish meat that pound to keep down go to a person dissolve , simmer moderate fire gives coconut cream floats up during boiling ? flavor with the fish sauce has salty and a little sweet when , get cinnabar taste has that to want then pour coconut cream adds enough [ when ] is angry again put something down , eat with the vegetables ( , lead tree top , Sato vegetable , cowpea , bean sprout is sweet basil , the vegetables is pickling , cucumber , Archidendron jiringa Nielsen child etc
follow or advise a menu done to a turn thai-food-online.blogspot.com

TONGYIB( the a kind of Thai sweetmeat is )

by pipat
Hello! yes sir , the entourage is thai-food-online.blogspot.com , for Thai our food has will the food again popular kind is the dessert ( , sweets is ) , today we will come to meet with the dessert that likes to very is TONGYIB( the a kind of Thai sweetmeat is )
     3-1/2 cane measuring cup sugars are , jasmine water ( the water that bake with the jasmine )
1-1/2 , the measuring cup then until is ( gum,rubber,tire bale-fruit ) uses 105- 103 hot degree degree fires F , put something down from a stove then poor sirup stops to are angry then take the spoon fetches the yolk which has beaten to keep quietly drop appeared sirup to size just right circle already elevates to put on the stove give cooked egg uses clear ladle fetches the way rises turn up to go up add in very small cup dips in clear sirup which , participate mix of sirup has that to simmer then have 1 1 cane measuring cup water jasmine measuring cup sugar
follow other menu done to a turn thai-food-online.blogspot.com

Thai Foods and Cooking

By Kai Otoko [ 07/11/2007 ]
Thai food has become in recent years one of the world's favorite cuisines. When we speak of "Thai food ", we are in fact talking of four very distinct regions in the country, each with their own culinary traditions. We are speaking too of the dishes created in the royal courts and palaces of Old Siam, that have been passed down through many generations of chefs, and finally into public domain.

Good food also comes up from the street level, and many of Thailand's most popular dishes can be found at the smallest food stalls and restaurants. And there is the influence of China, India, Malaysia and other neighbouring countries. So all these different factors come together under the label "Thai food", and you will find them in varying degrees at any Thai restaurant you care to visit, anywhere in the world.

One of the most distinctive aspects of the cuisine is its use of herbs and spices. With regard to the spices, some Thai dishes are very hot, but by no means all of them. The herbs have another function,
in addition to providing flavour, in that they all have to varying degrees various medical and therapeutic benefits.

Thailand has a long history, going back to ancient times, of the use of herbs for medical purpose, and this in turn has permeated the ways of cooking and preparing food. Coupled with its low-fat qualities and its essential freshness, this helps make Thai food one of the healthiest anywhere. Another important aspect about Thai food is the hospitality and friendliness, the sheer enjoyment of good companionship and of eating that is such a powerful element of the Thai personality. Sharing a meal is an important part of the day for any Thai person, and meal are very seldom taken alone. That is why all the dishes are generally served at once during Thai meal, and why there is a communal spoon placed alongside each dish for people to help themselves and to serve others.

A Thai meal ideally is a communal affair, principally because the greater the number of dinners the greater the number of dishes that can be sampled. Diners choose what ever they require from share dishes and generally add it to their own plate of rice. All the dish are serve simultaneously, or nearly so. The object is to archive a harmonious blend of the spicy, the subtle, the sweet and sour, and a meal is meant to be equally satisfying to the eye, nose and palate.

Thailand is blessed with many varieties of plants, herbs and spices which ensure s balanced diet. Today, visitors can both relish classic Thai menus and the benefits of a natural diet, and study the art of Thai cooking at several specialist schools in Bangkok and major beach resorts.

You can see more information about Thailand and Thailand tourism at http://thailand-vacation-info.blogspot.com.

About the author:
Kai Otoko is the webmaster of http://thailand-vacation-info.blogspot.com> which is the blog introducing information for people who are planning to take a Thailand Vacation, or just want to know more about Thailand. The main purpose is to help promote Thailand tourism.

Article Source: http://www.Free-Articles-Zone.com

Thai Recipe by thairecipe-sushirecipe

Author: Eugene Yeng Aik Ngin
The country of Thailand boasts some of the most beautiful physical features of any country on the planet. Those who travel to Thailand and experience Thailand's culture are in for an adventure of a lifetime and a cultural experience that they will not soon forget. Due to the millions of western tourists flocking to its shores every year, Thailand has been able to make an impact on our western culture. Many aspects of Thailand's culture are showing up in the USA and in Europe. Thai boxing and Martial are as well as artworks, crafts and food are some of the most popular parts of Thai culture and have managed to make their way across to gyms, galleries and kitchens of the west.

Among the many valuable cultural contributions Thailand has made around the world, one of the most important and widespread is Thai food and Thai recipes. Thai restaurants with their delicious Thai recipes are all the rage and you don't have to travel very far to experience the culinary extravaganza of Thailand. Thai cooking and Thai recipes are also growing in popularity. Many local colleges and night schools are offering more and more courses in Thai cooking teaching us how to prepare for ourselves some of the best Thai recipes. In this article, we will bring the Thai cooking to you with 2 very healthy and simple Thai recipes that are simple and easy to prepare. All you need are very basic ingredients and equipment to prepare these 2 Thai recipes.

Contrary to popular belief, not all Thai recipes are hot and spicy. Thai cooking and Thai recipes offer a wide range of dishes ranging from very mild to very hot. It all depends on what you own individual tastes are. This first Thai recipe is a very mild and simple noodle dish that is both tasty and healthy. Pad Thai noodles are a staple Thai Recipe. They are an excellent well balanced meal containing noodles, chicken, prawns and egg, all fried in a wok. For 2 servings you will need the following list of ingredients.

100g of wild rice noodles
100g of chicken breast, finely chopped
3 sliced shallots
2crushed garlic cloves
teaspoon crushed dried challis
2 tablespoons of Thai fish sauce
1 tablespoon of granulated sweetener
Juice of 1 lime
150g of bean sprouts, rinsed
60g of small prawns
1 beaten egg
2 spring onions chopped
2 inches of finely chopped cucumber
red chili sliced and de seeded
2 tablespoons of fresh coriander
15g of salted peanuts

To begin this Thai recipe, soak the rice noodles in boiling water for approximately 5 minutes unless otherwise indicated on the package. You need to stir, separately the strands and when finished drain and rinse in cold water.

Heat either your cooking spray or oil in your wok until it starts to smoke. Then add the chicken, shallots, garlic and crushed chilis. Fry and stir for 3 minutes.

The next part of this Thai recipe is to mix the fish sauce, sweetener and lime juice together and pour it into the pan. Soon after, add the bean sprouts and well drained noodles. Cook everything together for 1 minute and then add the prawns. Cook the prawns with everything else for a further 1 minute.

Next drizzle the egg over the noodles and leave it to set for about 1 minute. The garnish ingredients need then to be mixed. Once mixed, add half to the pan. Mix everything together one last time and then serve in warmed bowls. You may choose to top the remainder of dish with the remainder of the garnish.

This Thai recipe is both tasty and healthy. This Thai recipe serves 2 people with less than 450 calories per serving. This Thai recipe also allows for a vegetarian option. You can use Tofu in place of the chicken as well as substituting a light soy sauce for the Thai fish sauce.

The second Thai recipe that we will discuss is usually served in Thai restaurants as an appetizer. These are Thai fish cakes. This Thai recipe only takes about 20 minutes to make and have a mild 118 calories per serving. For the dipping sauce you will need the following:

2 tablespoons of soy sauce
1 tablespoon of granulated sweetener
1 inches of diced cucumber

For the main Thai recipe, you will need:

Grated Zest and juice of 1 lime
2 tablespoons of fresh coriander
1 red chili deseeded and finely diced
1 inch of ginger root, peeled and sliced
1 stalk of lemongrass, chopped roughly
1 tablespoon of Thai fish sauce
400g of skinless Haddock fillet and diced
1 egg white
60g of green beans, trimmed and sliced
Cooking oil

First mix the sweetener, soy sauce and cucumber with 1 tablespoon of lime juice and 1 tablespoon of coriander and half the diced chili. Mix the lime zest and juice in a food processor with the remaining coriander and chill, lemongrass and fish sauce.

Blend all of these together until finely chopped. Then add the fish and pulse together until well blended. Place the mixture in a bowl and stir in the egg white, corn flour and beans. Stir all of this tougher until finely combined.

Dampen your hands and shape into fishcakes. This Thai recipe should make about 12 fishcakes. Heat your frying pan and oil of your choice.

Cook the fishcakes in 2 separate batches for about 2 minutes on each side. When finished serve with the cucumber dipping sauce from the first part of the Thai recipe.

This Thai recipe makes a delicious and healthy snack or meal. Thai recipes are all the rage in the art of cooking these days. Thai recipes are tasty, flavorful and healthy. Thai recipes are also easy to vary for lovers of other meats or for vegetarians. Try a Thai recipe today, you won't be sorry.

To read more please visit www.thairecipe-sushirecipe.info

Eugene Yeng is the webmaster of www.thairecipe-sushirecipe.info .
This website is a resourceful portal on sushi recipes and thai recipes.
Article Source: ArticleHub

Planning A Trip To Thailand?

by Robert Michael
If you want an exotic trip, why not choose Thailand? Though it might be costlier than heading to southern California or Miami, you’ll have memories (and photographs!) that will wow your friends and family for years to come.

As you plan your priceless journey, just remember to keep a few factors in mind:

Thailand Visit Tip #1: Learn about Thai food

When you get to Thailand, you’ll no doubt be trying a great deal of Asian cuisine. Thus, it would behoove you to try some of the more common Thai dishes before you set off on your journey. If you live near a large city, you no doubt have access to any number of Thai restaurants. When you go, ask the servers or proprietor(s) about authentic Thai fare. That way, you’ll be able to prepare your palate for your visit.

If you’re not able to make it to a Thai eatery, you can always check out a book on Thai cooking from the local library (or purchase one in your Barnes and Noble or Borders bookseller.) This way, you can try your hand at creating some of the culinary delights you’ll be feasting on during your time in Thailand.

Thailand Visit Tip #2: Dress for the temperature and weather conditions

Because the Internet affords you the opportunity to find out about weather anywhere in the world, make sure you jump online during the days before you leave for your visit to Thailand. That way, you’ll know exactly what to pack (and what not to wear). Nothing is worse than being in a country where you don’t know the language and are feeling physically uncomfortable because you’re dressed inappropriately.

Thailand Visit Tip #3: Go to your doctor

Before traveling overseas, it’s best for you to get a full physical at your doctor. Why? First of all, you really should have an annual appointment, anyway. But secondly, you don’t want to have a health emergency when you’re overseas.

Your physician may also prescribe a variety of shots or suggestions for healthy eating regimens while you’re in Thailand. Make sure you bring a notepad and jot down all his or her comments.

Thailand Visit Tip #4: Get your passport in advance

Many people traveling to countries such as Thailand forget to order their passports until too late. In all the excitement, this important “to do” is entirely forgotten.

Rather than waiting until the last minute, make sure that you get your passport immediately, because it can take some time to receive in the mail. In fact, you might even want to get your passport before you book your flights to and from Thailand, just to be on the safe side. (And your passport will last many years, so even if you have to put off your Thailand trip for a year or two, your passport will still be good.)

By taking a few precautions, you can ensure that your time in Thailand will be well-spent and will result in a meaningful vacation that you’ll recall with fondness for the rest of your life.



Robert Michael is a writer for MT Thailand
which is an excellent place to find thailand links,
resources and articles. For more information go to:
http://www.mtthailand.com

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Food For Health - Thai Food

Food For Health - Thai Food
There are no less than 200-300 Thai dishes. Each has its own characteristics in flavor and feature.

It is not difficult to cook in the pre-historic era. Humans began their eating with raw trees: flowers, leaves, roots and bulbs. After having tasted the vagetablesbland flavor, they added some sour ones to make tastier, or mixed variety of vegetables. Later, they knew how to make simple cooking, for example, burning vegetables or putting rice into roasted bamboo (which was called kaawlaam or a glutinous rice with coconut cream topping stuffed in a bamboo section and roasted). As the time passed by, they knew how to cook in various ways: frying, making soup or curry, steaming, making yam (salad) and preserving.

Food cooking is both science and art. Some foods need time, man power and delicacy in cooking, including an artistic decoration. Cooperation in cooking helps create unity and warmth among family members.

The process of Thai cuisine explains Thai life: its tradition, custom and culture as well as confirms that Thai family is a big one in which its members live together with warm relationship. In cooking Thai food, family members have their share of helping, as a teamwork. Either the grown ups or the young ones, males or females, can participate. In some old families, the elders knew how to manage the young off springs giving their hands in cooking. Small kids could help with light works, e.g., nipping off miniature egg plants, or sweet basils from the stem; whereas the bigger ones could peel onions, garlics, pluck off vegetables, squeeze coconut meat, and pound chillies and spices, for example.

Accordingly, it is clearly seen that food cooking creates closeness among family members in talking and chatting to one another. Young kids knew how to help, and to cook as well as to be trained to have responsibility and discipline in working. The whole family, then, has a warm relationship and in turn produces worthy people for society in general.

Names:

Thai food always has its meaningful names which indicate its features or methods of cooking. Khanom Pui Fai is light, soft and yellowish white like cotton wool. Mi Krop (Crispy noodles) must be crispy. In the old days, most Thai people usually had a sense of humour and they often named foods, poetically, to stimulate the appetite. Among those foods are Jorka Lonson (Black bean in coconut milk), Naree Jaamseen (Banana in coconut milk) Ho Mujcha Chailai (Steamed curried fish), Paad Paakdong Fong Raga (Pickled vegetable fried with egg)

The Flavor of Thai food:
Regional Dishes :

The North: The food of the North has its light flavor, with a little spices, not very hot with chillies, not salty and without sugar, except in Phak Jo, Kaeng Kae, Kaeng Oom Moo, Sai Uaa, etc.

The North-East:The North-Eastern food has a strong flavor with chillies, salt, herbs and spices. Examples are Lap Pradook, Som Tom, Oomsab Tomsab, etc.

The Centre:The Central food has a moderate flavor with herbs and sugar. Kaeng Khieo Wan, Kaeng Som, Tom Yam, Tom Khaa Kai, Phanaeng, Choochee, are examples.

The South:The South has a very strong flavor of food with spicy herbs. Examples are fried or grilled tumeric-powdered fish, Kaeng Lyan, Tom Som, Pla Krabok and Kaeng Taipla.

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Recipe for the Classic Thai / Lao Hot Sauce:

1 garlic clove; 1 Red Chili; 1 Green Chili; 1 tablespoon squeezed Lime; 1 tablespoon Fish Sauce

In a mortar and pestle, crush the garlic and chilies until they are in small pieces. Add squeezed lime and fish sauce and mix. Pour the classic Thai / Laos Hot Sauce into a small dipping bowl for serving.

Visit my blog at http://www.thai-laos-food.blogspot.com/ to view the instructional video of how the sauce is made by using the traditional method of a mortar and pestle.
Article Source: ArticleHub

KAI PAD KEEMOA KRAPOA KROUB( a chicken cooks habitually drunk basil the frame is , Thai food )

by pipat
Hi! , meet again with thai-food-online.blogspot.com , for today we come to meet with Thai food again a kind is KAI PAD KEEMOA KRAPOA KROUB( a chicken cooks habitually drunk basil the frame is , Thai food )
The compound
a chicken slices 50 was a gram
3 goat peppers are
the 1 head garlic is
2 tablespoon fishsauce are
1/2 cane tablespoon sugar is
C white 1 the tablespoon
spirituous liquors cooks "SHAOHSING WINE"1 the tablespoon
basil , pluck take especial 1 the measuring cup
The way does
1. ferment a chicken with C white and spirituous liquors cook "SHAOHSING WINE" , stop about 10 minute
2. stand the frying pan adds oil hotly lead basil , down fry give the frame fetches to go up rest is drained of water it very adds a dish
3. a chicken that ferment keep to fry enough [ when yellow ] fetch go up keep
4. bail out it goes out ? add the garlic and the blessing point the sky pound to cook kiss add a chicken flavor with the fish sauce and cane sugar cook blend to fetch add altar dish with , basil , the frame fully eat
advise other menu that want or condemn follow done to a turn thai-food-online.blogspot.com

Spices

By: Dr. Beauty
Spices are parts of aromatic plants which usually obtained from the tropics, including seeds, flowers, leaves, bark or roots. They are often in whole or ground form, and used for imparting flavour aroma and piquancy for seasoning foods. Many spices such as Pepper, lemon grass, cloves, ginger, nutmeg, mace and others were used in large amount in the kitchens for flavouring and preserving food. Hundreds of herbs and spices were used for making drugs, medicines and cosmetics. They helped to preserved food, to make it deigestible, and at the same time provided the basis of their medicines. Spices not only flavour and improve the taste of the food, but supply us with many nutritional prophylactic substances.

Spiced have long been concerned in Thai cooking. A quantities of species are also being consumed within the country for flavouring foods and also needed in medicine, pharmaceutical, perfumery, cosmetics and other industries. The plants are planted both ornamental and agriculture. Spices played an important role both in the religions and Thai cooking since Sukhothai period. Until Ayutthaya’s territory (1350-1767), spices came from India as dried materials which were used for religious purposes such as Kritsana (Aquilaria agallocha Roxb.), Kamyan (Styrax spp.) by preparing just sticks, for food by using dried leaves and mature seeds of Krawan (Amomum testaceum Ridl.), Krawan pa (A. uliginosum Koen.) and Krawan thet (A. cardamomum Moton.). They were pounded and mixed together to brownish powder and used for medicine, perfume and seasoning food. The seeds of Krawan (Cardamon) and Camphor(Cinnamonum zeylanicum Nees) were used as aromatic plants. By the end of Ayutthaya period, Thai food were cooked by adding more spices which came from Japanese and. Malaysian, e.g. the rhizome of Khamin Daeng (Curcuma longa L.)gave the yellow colour for he soup, the powder used to maker desserts, the mixture with Indian spices used for curry. In Rattanakosin period, spices were used more for instance Yi ra ((Cuminum tenuiflorum L.) Maeng lak (Ocimum americanum L.), var. pilosum (Willd.)Pation) Sims., saranae (Mentha cordifolia Opiz ex Fresem), Ta khrai (Cymbopogon citrates Stapf.) Prik Thai (Piper nigrurn L.), Prik (Capiscum annuum L.), Kar thiam (Allium sativum L.),Ma nao (Citrus aurantifolia(Christm) Swingle ) Ma khuea thet (Cyphomandra betacea Cav.) etc. others. Nowadays spices are an accepted part of Thai dialy lives of cooking. Spices are used as a whole or grounded as powder to be the mixture in sources, curry paste etc. they are used from cooking to medicine.

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Thai dining etiquette – the Moo Kata-Print

By: Nick Cox

Thai food is becoming increasingly popular, with a growing number of Thai restaurants opening throughout the UK. The consumption of foreign foods is now a common occurrence in our daily lives, possibly encouraged by the increase in people choosing to take holidays in more exotic locations.

Either way, food manufacturers at home are noticing that there is a growing demand for flavours that are more exotic. They are supplying that demand with an ever-increasing amount of foreign dishes for us to choose from.

Despite the increase in choice, the most obvious way to truly appreciate foreign food is still to experience it first-hand in the country that it originates from. There is no substitute for freshness of ingredients, and Thai food in particular is famous the world over for using only the freshest of ingredients. Often, when people return from a trip to Thailand, it is the food they miss most. They find that what faces them on the dining table at home to be bland by comparison.

It is no secret that Thai people love to eat, and dining in large groups is something that they have down to a fine art. Whereas Westerners tend to order individual dishes they share only when offering the occasional ‘tasters’ to friends, Thais prefer to go about it in a far more communal manner.

Thai diners pass dishes around, with all the food available being shared. It’s a social event, with everyone making sure they have a dip of all that is on offer. It would be an alien concept for a Thai person to go to a restaurant and order only the one dish for themselves.

An interesting mode of Thai communal eating, uniquely perfected over the centuries, is called Moo Kata – which literally means ‘pork skillet’. It consists of a dome shaped metal pan with a trough running around the edge, not dissimilar to a large, metal bowler hat.

This strange contraption sits on top of hot coals and is placed in the centre of the table. It is then loaded up with a variety of meats while the trough around the edge is filled with hot water. Juice from the meat runs down the side of the dome and mixes with the hot water, quickly turning it to a broth. Green leafy vegetables such as water spinach are added to the mix. In time, this turns into a tasty soup, which is in then ladled into individual bowls.

You really can’t compare the experience to anything else; at times it feels like a team sport, where cooperation and skill is required to ensure that every one gets their fair share and that what’s cooking on the Moo Kata is cooked to perfection before being served.

If you happen to be with a large group, however, make sure your chopstick skills are up to scratch, as everyone will be working feverishly to cover every square inch of the hot surface.

To travel and to not experience the food is a trip wasted, and Thailand has such a vast array to be discovered that you could possibly eat a different dish every day for the duration of your stay, no matter how long that stay may be!
With the increase in cheap flights there has never been a better time to explore Thai food at its source.

There's more to Thai food than Green and Red Curry! In this article we take a look at the Thai Barbeque

Find and compare
cheap flights and cheap hotels at travelsupermarket.com

KHAO PAD( fried rice , Thai food )

by pipat
Hello! ( yes sir ) meet again with thai-food-online.blogspot.com , for today we will take you comes to meet with Thai menu is KHAOPAD( fried rice , Thai food )
          fried rice is dry-cooked rice that has cooked and cook all who just begin to drill cook a meal or , cook a meal otherly doesn't be enough [ when ] boil rice cooked , do fried rice can eat when , travel to what is the foreign countries will unknow to order ? if , order fried rice , enough [ when ] can eat
           fried rice has the ingredients that remembers easy is a principle as follows rice boils prettily please , meat red pig , the meat is fresh , a chicken is or , entrails , lie a crab , either...or... squid is tomato , onion , a duck's egg is or , the reddish yellow is if , do not like , must not add the cucumber , leek , parsley , the chili is fresh , the water C black or , the sauce is red , fish sauce , cane sugar , lemon , lard is or , vegetable oil , powdery pepper for fried rice in like [ model ] , that all depend on that , will modify add such as mix with curcuma - I will go out to am yellow if , add the water C black , rice is will brown , if , add the sauce - rice is will red unless , use the cucumber then , add the vegetables as you like such as it green pea garden pea vegetables cowpea Yes , an uncle
The way does
           stand the frying pan adds enough [ when ] hot oil adds the garlic pounds to fry enough [ when yellow ] add pig meat shrimp crab onion or , the squid follows to like to add a little fish sauce cane sugar tomato cooks blend to beat an egg adds to cook enough [ when cooked ] fetch rice adds to mix give throughout enthusiastic taste follow like to add a dish sprinkles with parsley pepper plucks to are eat with leek cucumber
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KUNG OOB KRATEAM PRIGTAI( the shrimp bakes pepper garlic , Thai food )

by pipat
Hello! yes sir , the audience who follow thai-food-online.blogspot.com , today we come to meet with Thai food again type please be the food has that to eat then is valuable at least , there is the iodine protects the disease the goiter please the food that that is to say KUNG OOB KRATEAM PRIGTAI( the shrimp bakes pepper garlic , Thai food )
The compound
500 fresh gram shrimps are
the garlic chops 3 the tablespoon
the 1/4 fresh measuring cup butter is
2 lime tablespoon juices are
the parsley slices 1 tablespoon fiber
2 powdery teaspoon peppers are
1/2 powdery teaspoon salt is
The way cooks
1.wash the shrimp cleanly cut a moustache and keen end that shrimp head rest to are drained of water
2.dissolve the fresh butter with 100% fires long ago 2 minute led to depart a stove fried to kiss enough garlic kissed
3.add pepper powdery lime juice salt parsley shrimp mixes blend to close the lid used middle fire long ago 2 minute picked up a person blend to close the lid used middle fire built [ wasp ] 2 again minute fully eat
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Thai Curry Versus The Rest

Thai Curry - versus - Non Thai Curries
When I was a kid growing up in the UK in the 50's I hated even the smell of curry only getting a taste for it later in adulthood.
After trying Indian curries and loving them all especially the more spicy (hot) ones. However, eventually I found myself in Thailand and for the first time experienced real flavour instead of mostly heat and a blandish monotone flavour.
Thai curry has the unique characteristic of being able to balance spicy and delicate flavours in such a way as one, does not overpower the other. Thai curry uses a whole different range of spices to generate

these contrasts which somehow means you get to enjoy the sensation of all the flavours of all the ingredients providing it's prepared and cooked properly.
Thai curry, for me is much more varied than Indian, not just in the spices used but also the basic ingredients of meat, poultry or seafood and of course vegetables and once again has to be prepared properly to fully experience what I'm talking about.
Now there are plenty of folks enjoying Thai curry they have made themselves and one day they will hit upon the balance of flavours effect I'm talking about and when they do the first time, it's one of those OMG moments. Wow!! After that moment everything else is just a huge disappointment. Don't want to sound religious but the word "epiphany" springs to mind!

Authentic Thai curry is a truly exquisite dish and need not (for the faint hearted) be avoided, we can show yo how to make a spicy and a mild curry in the same pan at the same time and please everyone. A simple trick not many chefs know about, but a master stroke for anyone serving a mixed bag of diners.
Now you may have noticed, I haven't even mentioned red curry, green curry and yellow curry, all of which have their own distinctive flavour and aroma. There are watery or oily curries, milky and creamy curries, the latter two usually using coconut milk, but not always.

So when you take into account all those different colours, textures, flavours, aromas, spices, meats and vegetables etc it's no wonder folks end up with a less then perfect balance.

So to sum up, getting the right ingredients ready at the right time, preparing them in the right way and adding them at the right time will give you the results you're looking for. Any thing else just won't be the same, I promise you.
Now I don't want to make it sound difficult, it isn't, but like everything else in life, it's only easy after you have been shown how and "understand why" we do things the way we do with our authentic Thai recipes. Then you can apply those lessons to all versions of Thai curry and have the feast of your life. For more information about Thai curries, visit Thai Recipe Videos



Related Articles - Thai food, Thai food recipes, authentic Thai curry, authentic Thai recipes, Thai recipe videos,

Chao Wang Food And Thai Food Of Each Festival

Chao Wang Food:

(Food Prepared for Royal or High-Class Families)

The food which is prepared for Royal family members or of the high-class people is different from that of the ordinary people. The Chao Wang food has its own delicate cooking; for example, Khieo Wan Kai must have only chicken meat without any bones, whereas the ordinary people�s Khieo Wan Kai contains with chicken both of meat and bones. The Chao Wang Namprig has beautifully carved vegeytables, side by side, to take with.

Some Bits about Thai Food:

Thai food is a Thai national symbol. It reveals the characteristics of the Thai people: their delicate taste, discipline, rules of conduct, artistic taste and human relationship. Thai food has its unique name with pr�cis meaning of feature, flavor or the methods of cooking, Tong Yip and Foi Thong are examples of Thai sweets in this case. To understand causes and effects of Thai food cooking is to achieve.

To preserve the Thai nationality, the learners of how to cook Thai food should both keep Thai national values of the past and also accept any new ones.

Thai Food of Each Festival:

Thai food is cooked in agreement with Thai festivals organized according to Thai religious customs.

The fifth Month (April):

The old Thai New Year is celebrated in this month of April (between April 13 and April 15). To relieve the hot weather in the summer month, the dainty Khao Chae, (-a luncheon dish which includes rice served in scented water with jasmine and rose petals, and with seven or eight side dishes-), is used to serve monks, relatives and friends in the merit-making occasion. Kaaraamae (a Thai caramel) is made as well as Khao Niew Dang (Sweetened red glutinous rice) to give among friends and relatives.

The Sixth, Seventh, Eighth Months:

The Eighth Month (July) is in the rainy season and the Buddhist Lent. Fruits are in abundance so they are preserved in many techniques of cooking: stirring, or cooking as well as soaking in thick syrup. Durian Guan, Kluai Guan, Kluai Taak, Sabparod Guan are examples. Fully ripe chillies are sundried for the needed time. Fully ripe and sour tamarind is pitted, sprinkled with salt, pasted and preserved for the coming days. Fishes which are also plentiful, are sundried or grilled, for the next days.

In these months, Thai people do their merit-making at the temple. They offer foods to the monks in the form called �Salaag Puut�, that is, the monks are offered foods by drawing slots. The baskets offered to the monks, contain with both fresh and dried foods. The people, offering foods to the monks, are very exited to see who is going to get their basket by drawing lots.

The Eighth Month is also the time for young Thai males to enter the monkhood. Folks helps bringing foods and sweets to join the occasion. The foods are of various kinds with ingredients of vegetables, fishes, coconut or sugar. One example of these is Yam Kamoei cooked with any food stuff found at hand but delicious with its sauce made with crunched, red chillies, garlic, vinegar, fish soy, lime and sugar.

Main dishes are often many kinds of curries and lon (a kind of sauce served with raw vegetables). For the funeral, Plara Lon(a sauce made with fishes which are fermented by salted and roasted rice) and foods with noodle-ingredients are avoided because of Thai superstition of death prolongation.

The Ninth Month (August):

The Ninth Month is the most favorable month for wedding ceremony, new house merit making, and age meritorious performing. Favorite Thai sweets, symbolized fortunes and honors, Khanom Chaan (sweetened, light color pudding with many layers) and Khaaw Niew Kaew (sweetened, glassy glutinous rice) are favorably cooked.

The Tenth Month (September):

The Tenth Month (September) is the month for Sart Thai Festival.

Krajaa Sart (sweetened, forested, and popped rice mixed with peanuts and sesames ) and Khaaw Yaa Koo(a cake made of sugar boiled with water received from crunched young rice grains) are popular sweets.

The Eleventh, Twelfth Monts:

The Eleventh Month (October) and the Twelfth Month (November) are months of Krathin Ceremony (the offering of Krathin Cloths to the monks) and Oogpaansaa (the outing of the Buddihist Lent ). Khaaw Tom Paad (glutinous rice wrapped by banana or bamboo leaves cooked by steaming ) are offered to the monks in this festival. Other favorite foods are rice cooked and wrapped in lotus or banana leaves accompanied by fried food such as Paad Prig Khing, dried curries, Namprig Makaam Paad, Namprig Makaam Piak and Namprig Taa Dang including salted food as salted meat and salted eggs, along with vegetables plucked along the way.

The Fist Lunar Month (Dyan Aaai or January)

The Fist Lunar Month (Dyan Aaai or January) of the old days was full of shrimps in the canal. Tha main ingredients of food in this month, then, were shrimps.

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Mystery of Thai Food

Detoxification is a process and can be a gentle cleansing or a more rigorous therapy, where many foods are completely avoided over a long period of time.

The detoxifying program you would choose would depend for the most part on the condition of your elimination system and your ove-rall health.

Thai food is famous all over the world. Whether chilli-hot or comparatively bland, harmony and contrast are the guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all tastes.

As one of the most common causes of lethargy is constipation, learn more about colon detox today The 'Tai' people migrated from valley settlements in the mountainous region of Southwest China (now Yunnan province) between the sixth and thirteenth centuries, into what is now known as Thailand, Laos, the Shan States of upper Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished with the rich biodiversity of the Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes.

There are as many detox methods as weight loss diets and some of them can be quite expensive! But we don't need to spend a lot of money on detox, it's something we can do ourselves if we know how. So to that end, I'll give you a really simple (& cheap!) detox that you can try.

Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and blended with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese techniques. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at adapting foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.

Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tastes.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.

The process of drug detox isn't complicated by any means. It is an automatic process which the body does constantly to cleanse itself. Your body, at some rate at least, is detoxifying itself right now.

Detox today for optimum health!

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Place for Thai food: Chelsea Thai

New York 10011
212-924-2999

Thai food is one of the most popular foods that have gained popularity among the people of different taste. It is the Thai food that has a special taste and special smell that attracts food lovers from all over the world.

There are a lot many restaurants where Thai food is available, there is a common belief that Thai food is delicious only if it is cooked in perfect manner and presented in a wonderful way. Chelsa Thai is a perfect place located in New York where you would get the Thai food of best quality and in most suitable rates. The restaurant has commendable atmosphere and friendly staff that would surely add flavor to your special occasion.

The menu available here has a wide selection to choose from, the dishes come in the most generous portions. The Thai iced tea is the most appreciated beverage available here. It is believed that you won�t find a better cup of tea anywhere else. Not only this but the love with which every dish is served here, adds to its taste making it best option.

The famous saying about Chelsa Thai is that it is one of the cheapest but authentic Thai food specialist places where you would find every Thai dish in the menu. Hey but don�t forget to have advance booking as you may otherwise have to wait due to the heavy rush and long line during lunch in weekdays.

Choosing Chelsa Thai is the best option in order to make your special occasion a memorable one. The services, food, atmosphere and many more things that you find here are unbeatable that are not to be found so easily anywhere else. You would be really happy to choose this place for your special occasion.

To know more about Chelsea Thai kindly visitEats.com

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Some Thai Food Has Six Legs

Many people enjoy Thai food worldwide: spicy soups and salads, flavorful rice dishes are abundant. But in Thailand, fried or roasted insects and scorpions are also popular, readily available, and inexpensive.

Insects have traditionally been a rich source of protein, calories, vitamins, and minerals in the Northern Thailand diet. They are also prized as delicacies. In fact, it is unusual to find an insect which is not eaten in one form or another by local people. Among the most popular are:

• cicadas, locusts, mantises, crickets, and grasshoppers which are all deep fried and are rather crunchy;

• bamboo worms, which are also deep fried;

• giant water bugs, which are steamed; they are also ground into a paste with chili and eaten with sticky rice;

• weaver ants (red ants with a painful bite) and their eggs; sticky rice is dipped into a mixture of ants, eggs, and chili;

• dung beetles; which add a wholesome flavor to curries; however, many people will not eat them because they live in and on excrement.

In addition, Thai people will eat

• the pupae of silk moths and other moths and butterflies; you must first remove the pupae from their cocoons, then boil them until soft with a pinch of salt, finally sautée them lightly;

• the larvae of wasps and bees; these are deep-fried;

and arachnids:

• poisonous scorpions, which are grilled;
• giant tarantulas, which are also grilled.

I haven't seen other spiders eaten, but I suspect if it moves, it's considered food somewhere.

Also, termites (large white ants) are grilled and their eggs are a delicacy used to make a flavorful soup.

Where I lived in Bangkok, Sukhumvit Soi 4, every night starting around 5:00 PM, there was a street vendor with half a dozen kinds of fried and grilled insects and scorpions; her customers were mainly the bar girls in the area. Every night she was quite busy as the girls consider these insects a tasty snack, and munch on them as frequently as Western people munch on potato chips.

The lady vendor does not speak any English, but will pose with her wares for a photograph if you give her a 20 baht (about 60 cents) tip. And if you're brave, you could always buy a bag of deep fried bamboo worms...

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Doug Anderson is a retired Canadian programmer. He first visited Thailand in 1988 and has been back many times since. www.thai-culture-publishing.com www.photography-help.biz/

Thai Food

Author: kazama amazak

Thailand have many famous food that being known all around the world such as Tomyumgoong, Pad Tai and etc. Thai Foods have its own characteristic. They are hot, spicy and delicious.

Thai food is the food that control six balance fundamental flavors in every dishes. The six fundamental flavors in Thai food are salty, sweet, sour, spicy, bitter, and oily

Salty � Salty in thai food mostly used fish sauce. Fish sauce in one of important ingredient in Thai food. Moreover in every meal of Thai people. There is a small bowl of fish sauce included. Anyway Thai food use the other souce for salty, too such as salt or soy sauce.

Sweet � In cooking the sweet in thai food. Mostly sweet in thai food come from sugar. There are also many kind of sugar in Thai food, such as brown sugar, coconut palm sugar, jaggery and palm sugar in the form of cakes.

Sour � In Thai food, Sour are from vinegar, lime juice. There are also the ingredient that are not in any foods like tamarine vinegar, citrus hystrix juice, sour orange juice and the sour flavor from tamarine leaf, garcina, garcina leaf and acacia leaf. All these sour flavors are in thai food only.

Hot (spicy) � The spicy flavor in Thai food is very hot, Mostly come from Capsicum frutescents.

Oily � Most curry thai food used coconut cream for oily flavor. Oily in thai foods also come from other vegetable oil or fat.

Bitter � Come from animal entrails and some leaf. Thai people believe that the bitter flavor food have the effect of medicine.

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What has Thai Food got to offer for Vegetarians?

Author: tony.ailton

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

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

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

Vegetarian Thai Stew
Ingredients:
2 sweet potatoes
2 carrots
2 onions
3 cakes of tofu (bean curd)
250 grams of ricestraw mushrooms
15-20 small cherry tomatoes
150 grams of green beans
1 tbsp of light soy sauce
1 tbsp of dark soy sauce
3 cups of vegetable stock
2 tbsp of arrowroot starch
salt and pepper
vegetable oil

Wash and cut the tomatoes into pieces and then fry them in the oil.
Cut the carrots into 1-inch pieces and the onions into quarters.
Wash the mushrooms and cut them into halves.
Cut the tofu into flat pieces, about 1/2-inch thick.
Marinate the tofu in dark soy sauce for about 20 minutes.
Fry the marinated tofu until it's brown and firm.
Add the vegetables, soy sauce, salt and pepper.
Mix the starch with water and add it to the stew.
Boil the stew for a few seconds and serve it in a warm bowl.

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

Author: Suthep Sachasiri

Over 200 of the most famous and mouth-watering Thai Food Recipes.

Delicious Thai Cuisine offers an in-depth look at the unique culture origins and influences behind Thai Cuisine. Thai foods are food you can enjoy cooking as much as eating. Wonderful tastes can be created in your own kitchen with a minimum of fuss.

Delicious Thai Cuisine is as prepared in private home, street stalls and even palace

Delicious Thai Cuisine includes everything from curry pastes, sauces, snacks and appetizers, soups, salad and vegetables, main courses (chicken, meat, and seafood), curries, rice & noodles, and desserts.

Download this wonderful e-Book for free!

click here: http://hot-giveaways.blogspot.com/2007/02/200-delicious-thai-food-recipes.html

About the Author

Suthep maintains a free listing blog on the latest internet products and services giveaway at http://hot-giveaways.blogspot.com. You can now download over $10,000 of softwares, ebooks and services for free through the blog
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What Thai Food Really Teaches You About Life

Author : Annie Kaszina

Life lessons can come from the most unlikely places, once you become open to receiving them. Once you stop compartmentalizing life, there are rich insights to be gained from places you might never previously have given any thought. Like Thai food…

1. You’ll never get the best out of either by being half-hearted. If you hold back on the chillies and other spices, Thai food won’t have much savour. The same is true for life; conviction is the secret ingredient for success.

2. It needn’t take long to produce great results. Just as you can produce a great Thai stir-fry in minutes, you can create something fantastic in your life in a short time. The road to achievement doesn’t have to be long and slow and hard.

3. You get out what you put in. You’ll never make good Thai food with bad ingredients and a bad attitude. Whatever you do, if you don’t put care into it, you’ll never get the best out of it.

4. Neither is meant to be a spectator sport. There’s not a great deal of enjoyment to be gained by sitting on the sidelines. If you hang around while Thai food is being made, you may find yourself coughing and spluttering at the pungent cooking aroma of the chillies and ginger etc. But the flavour…

5. Both depend on the same art of making the most of what you have. You could spend your time thinking how much more you could do, if only you had X, Y, or Z, or you can get the maximum enjoyment from what you have right now.

6. You don’t have to be rich to enjoy either. After all, Thai street food is just as delicious in its way as a royal banquet.

7. It’s your creative vision that makes the difference. You can make as many great things with a few simple ingredients as you choose. It’s all down to your imagination and your enthusiasm.

8. Neither need make you fat. You are always in control of your choices.

9. It’s never as good if you’re just doing it for one. Both taste best when they’re shared.

10. Both are a celebration of everyday ingredients.

(C) 2005 Annie Kaszina

Annie Kaszina Ph D, is a coach and writer who has helped hundred of women to rebuild their confidence and their life after an abusive relationship. Annie is the author of "The Woman You Want To Be". Inside this ebook you'll learn to believe in yourself and the fulfilling future you're looking for.

To find out more and sign up to Annie's free bi-monthly ezine visit: http://www.joyfulcoaching.com You can email Annie at: annie@joyfulcoaching.com

Feel free to reprint this article on your website or in your ezine

Thai Food For Health

By: Reed Langdon
Natural health is about self discipline and responsibility for a better life. And with nutritional supplements, you will be able to achieve this level of healthy comfortable living .

It just takes that first step. A Thai Food balanced diet is a Topic I really enjoy telling people about fighting diet problems, weight control, heath in general, even allergy conditions like me. I will touch on this latter.

There are many products available in the field of natural health . Pick up a book, surf online, educate yourself about the right foods for your health. I did, and cut my stress level by 50%; reduced my blood pressure down to 120/70, when under stress it was 150/95.

Not bad for middle age. Natural health is about finding ways to be healthy. With natural health nutrition, like say, Thai Food , you get the extra benefit of giving your body all the best there is from nature, which is a great feeling, and reward when you experience the difference, and ask yourself, how come I did not do this along time ago. What an energy booster indeed.

You will also find good nutrition leads to good health. I would get the typical once a year cold, like most people. Now I might get a cold, over 2 year periods . That should say something for good healthy nutrition. I do not believe there is a magic pill or fix all solution, but this certainly made a great change for me, and established a constant platform for my overall health.

You will experience the new you and will be proud of the achievements you will have from taking care of yourself. Now, no promises, but my weight is stable at 180lbs, exactly the same as when I was 18 years, when body building. I was usually around 200lbs., under hi stress working conditions. I am not outlining a diet plan, in fact the things I am mentioning worked for me regarding health overall.

The drop in weight actually happened as a result of better eating habits, an adjustment to things that helped, like the natural supplements, and Thai food in general, and reduction in obvious things that do not help. I knew with a stressful job, lots of traveling, something had to be adjusted, or shifted a bit. I even cut coffee down to 2 cups a day, I did not need 6, come on that is crazy, what was I thinking ?

So one noticeable thing I really enjoy, is the boost in energy for my age. It did take more than that, and I am going to give you a super important tip. Like anything, take small steps, and you will meet your goals. So here is the super tip that worked for me; simply get off the Dairy Products.

I have traveled to so many countries; with all types of foods, and certainly the western foods are spreading everywhere. So from experience alone, think about my tips to you.

Tip number two, not only do I use natural supplements for many reasons, here is a tip that really jump started me : go try Thai food, at a local restaurant.

This is an experience that will jump start your health in general. The reason I say Thai food, is simply there are so many types, you will find something you like, that is why Thai restaurants are so popular everywhere, world wide. And they have unique spices, and sauces that seem to please many people, offering new flavors, less saturated fats.

I did move to Thailand, so an expert in the foods section, and I have tried them all country wide. Believe me, you may have heard, how spicy Thai Food is, but actually there are in fact so many things to choose from, you will find something healthy, natural, and satisfying in all aspects.

That was tip no two, go out and try it, you will be surprised. Typically you will not find cheese in Asian dishes, however you may find coconut, or sweet milk, and similar things to sort out when you order food.

A third , but important tip, something I do every morning, and what an energy booster, I drink 12 oz. of grape juice per day. It beats coffee, but I still like my morning cup, but the juice really gives me a morning boost in my diet. Ok, that is tip no. three, simply try different things that work for you, that you enjoy, and watch out for the pizzas. Cutback on cheese, milk, ice cream. Select your food in moderate quantities.

I hope you found this as valuable information, based on my own personal experiences. Being middle age, time and health become more sensitive in life, and if you are truly out to improve you health, just take a few tips for starters. A slight shift in your nutrition can really improve your overall health. Get started today, its never to late!

About the Author:
Reed Langdon has traveled to many countries and shares his unique personal experiences through his publications. For more information on Natural Health feel free to visit his site. http://www.FOOD-FACTS-4Life.INFO

Thailand Vacation Series - Thai Foods & Cooking

by Kai
Thai foods and cooking
Thai food has become in recent years one of the world's favorite cuisines. When we speak of "Thai food ", we are in fact talking of four very distinct regions in the country, each with their own culinary traditions. We are speaking too of the dishes created in the royal courts and palaces of Old Siam, that have been passed down through many generations of chefs, and finally into public domain.

Good food also comes up from the street level, and many of Thailand's most popular dishes can be found at the smallest food stalls and restaurants. And there is the influence of China, India, Malaysia and other neighbouring countries. So all these different factors come together under the label "Thai food", and you will find them in varying degrees at any Thai restaurant you care to visit, anywhere in the world.

One of the most distinctive aspects of the cuisine is its use of herbs and spices. With regard to the spices, some Thai dishes are very hot, but by no means all of them. The herbs have another function, in addition to providing flavour, in that they all have to varying degrees various medical and therapeutic benefits.

Thailand has a long history, going back to ancient times, of the use of herbs for medical purpose, and this in turn has permeated the ways of cooking and preparing food. Coupled with its low-fat qualities and its essential freshness, this helps make thai food one of the healthiest anywhere. Another important aspect about Thai food is the hospitality and friendiness, the sheer enjoyment of good companionship and of eating that is such a powerful element of the Thai personality. Sharing a meal is an important part of the day for any Thai person, and meal are very seldom taken alone. That is why all the dishes are generally served at once during Thai meal, and why there is a communal spoon placed alongside each dish for people to help themselves and to serve others.

A Thai meal ideally is a communal affair, principally because the greater the number of dinners the greater the number of dishes that can be sampled. Diners choose what ever they require from share dishes and generally add it to their own plate of rice. All the dish are serve simultaneously, or nearly so. The object is to archive a harmonious blend of the spicy, the subtle, the sweet and sour, and a meal is meant to be equally satisfying to the eye, nose and palate.

Thailand is blessed with many varieties of plants, herbs and spices which ensure s balanced diet. Today, visitors can both relish classic Thai menus and the benefits of a natural diet, and study the art of Thai cooking at several specialist schools in Bangkok and major beach resorts.

http://thailand-vacation-info.blogspot.com



About the Author
Kai Otoko is the webmaster of http://thailand-vacation-info.blogspot.com which is the blog introducing information for people who are planning to take a Thailand Vacation, or just want to know more about Thailand. The main purpose is to help promote Thailand tourism.

The Taste Of Thai Food

By Pauline Go
Thai food offers a variety of flavors and taste. Almost all Thai food is made with the subtle mixture of herbs and spices. Thus, Thai food is widely known for being hot and spicy.

A basic Thai meal includes the following: the staple is rice which is accompanied by a number of dishes. There will be a soup, a curry, a steamed or fried dish, a salad and one or more basic sauces. While breakfast includes fresh fruits and a variety of traditional sweets.

Thai food differs from region to region. In the central region people prefer mostly steamed food, which includes fresh water fish and fresh vegetables. Thai food like noodles is extremely popular in Bangkok and one can see tourists enjoying their fare at road side eateries. In the northern region people prefer milder food when compared with other regions of Thailand. The influence of neighboring Burma is more in case of food habits in northern Thailand. Most dishes are prepare using tamarind, turmeric and ginger.

In the southern region coconut plays a predominant role. Coconut is used in almost all the dishes. The southern people use coconut in various ways. They use coconut milk, oil and meat. The coconut milk is used to temper the heat of chili laced soups and it is also used in curries. The coconut oil is used for frying and they use the meat of coconut for garnishing and decorating food items and this gives an added taste to the food.

In ancient days, Thais used to eat the food with their bare hands but now due modernization and influences of western countries, people use forks and spoon to eat rice and chopsticks are used to eat noodles.

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

The Scent Of Thai Food

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

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

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

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

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

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

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

The History of Thai Food

Author: Andrew Hall
Thai food is famous all over the world. Whether chilli-hot or comparatively bland, harmony and contrast are the guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all tastes.

The 'Tai' people migrated from valley settlements in the mountainous region of Southwest China (now Yunnan province) between the sixth and thirteenth centuries, into what is now known as Thailand, Laos, the Shan States of upper Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished with the rich biodiversity of the Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes.

Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and blended with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese techniques. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at adapting foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.

Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tastes.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.

About The Author


Andrew Hall
http://www.all-free-recipes.com

An Introduction To Thai Food

Author: John Turner
If you mentioned Thailand to a westerner say 30 years or so ago, more than likely they would confuse the country with the Chinese Republic on Taiwan. Or, if they even knew the name at all, all it was probably through Hollywood’s slightly libelous version of Thai “history” as portrayed in Anna and the King of Siam. Nowadays, of course, Thailand is known throughout the world, and the reason is the kingdom’s fabulous cuisine. Thai restaurants can be found in almost every nation and are patronised by people who may never have set foot in Southeast Asia or possibly never even left their own.

So just what is it that makes Thai food special? Most likely it is the combination in each dish of the four basic flavours – sweet, sour, salty and spicy. Over the centuries, Thai cooking has borrowed freely from the culinary arts of China, India and Malaya, blending these different influences to create something that is truly unique. And while Thai food has a reputation for being spicy, in reality most dishes are not. The spiciness varies by region, and central Thai cuisine – the most commonly encountered variety – is probably the least spicy of all.

Recommended dishes for someone new to Thai food might be gai tawt met mamuang himapan (chicken fried with onions, cashews and mild red peppers), gai haw bai toey (seasoned chicken roasted in pandan leaves), nuea paht nam man hoi (slices of beef cooked in oyster sauce), the famous tom yam goong (a mildly spicy shrimp soup) and mee grawp (crisply fried noodles with a light coating of sugar). These favourites should be available in any proper Thai restaurant anywhere in the world.

For lunch, a light one dish meal might be preferred, say khao paht goong (fried rice with shrimp) or kweitiou paht Thai (rice noodles stir fried with an egg, tofu and dried shrimp, and garnished with ground peanuts).

A proper meal when friends gather in Thailand, however, will always include many selections. The more people present, the more the different dishes that will be ordered. Unlike a western dinner, a Thai meal will not be served in courses. There may be a light appetizer, such as baw bia tawt (fried Chinese spring rolls). But the main dishes will probably all arrive at nearly the same time. Diners help themselves by using a large serving spoon to take as much of whatever they want. There will invariably be a soup – like as not tom yang goong, possibly a mild curry made with coconut milk (not ghee as in India), and one or more chicken or fish dishes. A spicy salad may also be included, provided there are enough people to warrant it. Every effort is made to try to balance the meal, both in respect to taste and to visual appearance. (The Thais are great lovers of beauty.) At large gatherings, a common practice is to finish the meal by ordering a huge plate of fried rice to ensure that no one goes away hungry. Soft drinks or fruit juices will probably ordered for the women and children, with the men opting for the ice cold and potent Thai beer.

Sweets may follow, but desserts are not as commonly ordered in Thailand as in the west. Thai sweets are generally made from some combination of rice and coconut, but the variety is nothing short of amazing. Unfortunately, Thai sweets all do tend to taste a bit alike, and a better choice is a platter of fresh fruit. With its semi-tropical climate, Thailand has some kind of fruit always in season. Oranges are available year round, and Thai pineapples are noted for being among the best in the world. Papayas, oranges and pomelos (sort of a sweet grapefruit) will also be available most of the year, along with more exotic and seasonal fruit such as rambutan, mangosteen and durian.

In the articles on http://www.foodinthai.com , that follow this one you will be introduced to the origins and types of Thai food, Thai cooking, courses and the various Cooking Schools in Thailand. We hope you will stay with us and enjoy learning more about it.

So as we say in Thailand, Sawatdee. See you next time.

About The Author


John Turner lives in Bangkok and recently started work on http://www.foodinthai.com which is a journal where he hopes to capture some of the rare and very special moments he has experienced during the time he has spent in the Kingdom of Thailand

Thai Foods and Cooking

Author: Kai
Thai food has become in recent years one of the world's favorite cuisines. When we speak of "Thai food ", we are in fact talking of four very distinct regions in the country, each with their own culinary traditions. We are speaking too of the dishes created in the royal courts and palaces of Old Siam, that have been passed down through many generations of chefs, and finally into public domain.

Good food also comes up from the street level, and many of Thailand's most popular dishes can be found at the smallest food stalls and restaurants. And there is the influence of China, India, Malaysia and other neighbouring countries. So all these different factors come together under the label "Thai food", and you will find them in varying degrees at any Thai restaurant you care to visit, anywhere in the world.

One of the most distinctive aspects of the cuisine is its use of herbs and spices. With regard to the spices, some Thai dishes are very hot, but by no means all of them. The herbs have another function, in addition to providing flavour, in that they all have to varying degrees various medical and therapeutic benefits.

Thailand has a long history, going back to ancient times, of the use of herbs for medical purpose, and this in turn has permeated the ways of cooking and preparing food. Coupled with its low-fat qualities and its essential freshness, this helps make thai food one of the healthiest anywhere. Another important aspect about Thai food is the hospitality and friendliness, the sheer enjoyment of good companionship and of eating that is such a powerful element of the Thai personality. Sharing a meal is an important part of the day for any Thai person, and meal are very seldom taken alone. That is why all the dishes are generally served at once during Thai meal, and why there is a communal spoon placed alongside each dish for people to help themselves and to serve others.

A Thai meal ideally is a communal affair, principally because the greater the number of dinners the greater the number of dishes that can be sampled. Diners choose what ever they require from share dishes and generally add it to their own plate of rice. All the dish are serve simultaneously, or nearly so. The object is to archive a harmonious blend of the spicy, the subtle, the sweet and sour, and a meal is meant to be equally satisfying to the eye, nose and palate.

Thailand is blessed with many varieties of plants, herbs and spices which ensure s balanced diet. Today, visitors can both relish classic Thai menus and the benefits of a natural diet, and study the art of Thai cooking at several specialist schools in Bangkok and major beach resorts.

You can see more information about Thailand and Thailand tourism at http://thailand-vacation-info.blogspot.com.
About the Author:

Kai Otoko is the webmaster of http://thailand-vacation-info.blogspot.com which is the blog introducing information for people who are planning to take a Thailand Vacation, or just want to know more about Thailand. The main purpose is to help promote Thailand tourism.

Guide to Thai cuisine2

By: Andy Burrows
Eating in Thailand is very much a family affair. It is often thought of as odd to see someone eating alone and most Thais will wait to the point of starvation until they find a dining partner. A typical meal will include a soup, fried fish, spicy salad known as yam, a curry dish and a dip with vegetables. Each member of the party will be served a bowl of rice and can take a bite from the main dishes in the centre of the table. Meals are eaten with a spoon and fork, while chopsticks are generally only used for noodle soups or Chinese food.

Thai ‘fast food’ is known as such, not because of its enticing greasiness or fat content as with the western equivalent, but instead as a range of dishes that can be cooked up in a matter of minutes. These dishes such as phad thai, or fried noodles, khao phad, or fried rice, or phad khrapao, or fried basil with pork or chicken, are commonly ordered as a quick lunch, breakfast or evening meal, and often served with a fried egg plonked on top.

There are few countries that can offer such a range of fruits like Thailand. Its tropical climate and heavy rains in monsoon season mean that fruit is everywhere. The diversity of delicious fruity sweetness to be found is so vast and the cost so little, some health conscientious rebels decide to diet solely on fruit as an internal body cleansing exercise. From the vibrant pinks of the dragon fruit to the prickly looking shells of the rambutan, photo opportunities are an added bonus to the already particular delight of fruit shopping in Thailand.

Thai desserts, in general, use five base ingredients: coconut cream, coconut flesh, rice flour, palm sugar and eggs. Among the favourites are thong yip, a sweet egg yolk cup; foi thong, shredded, sweetened egg yolk, and tako, a jelly served with creamy coconut.

Those interested in more than just sampling the food fare on offer while travelling in Thailand will be pleased to know that in any mildly touristy area you are sure to find a local cooking school. Courses include trips to local markets, ingredient preparation, cooking and best of all, an eating party after all the hard work.

Top 10 Thai dishes among tourists

Tom yam goong: a spicy shrimp soup made with coconut milk, lemongrass, lime leaves, galangal and shallots.

Kaeng khio wan gai: green chicken curry made from green curry paste and coconut milk.

Phad thai: noodles fried with tofu, spring onions, bean sprouts and ground peanuts.

Phad khrapao: chicken, pork or prawns stir-fried with basil.

Kaeng phet pet yang: roast duck curry.

Tom kha gai: chicken in coconut soup with galangal and lemongrass.

Khao phad: boiled rice fried with meat, egg, onion, cilantro, garlic and tomatoes.

Moo/gai sate: pork/chicken kebabs served with peanut sauce.

Gai phad met mamuang: stir-fried chicken with cashew nuts
Travel articles writer A. Burrows is very familiar with his beloved Thai cuisine. For comprehensive info about mouth-watering Thai dishes Andy advises; http://www.1stopbangkok.com/hospitality/restaurants/ and http://www.1stopthailand.com/thai-food/

Article Source: http://www.ArticleBiz.com

Guide to Thai cuisine1

By Andy Burrows
Tourist restaurants will often serve up a spineless, tasteless version of what should be a full flavour feast, and without anyone to tell you the food is less than genuine; a visitor’s introduction to Thai food is often tainted by these ‘farang-ised’ Thai dishes. Once you have had enough of yet another overly sweet, messy slop of phad thai, it is time to explore the never-ending possibilities of Thai cuisine.

When asked what they like most about Thailand, visitors often answer ‘the food’. The creation of Siam servings is a masterful mix of salty, sweet, sour, spicy and bitter. The spice factor, often too much for most westerners, is used for medicinal purposes, combined with the use of market fresh vegetables and the choicest local herbs for bursting flavours and prevention of common ailments. The food is low in fat and high in fibre and most dishes, considering they taste so good, are surprisingly nutritious.

But it is not only the unique and pleasantly pungent tastes that visitors love, the cost of eating in Thailand is as satisfying as the pleasure experienced by the palate. One of Thailand’s major industries is agriculture. Grains, meats, vegetables and most importantly rice are all locally produced at minimal cost. The country also has rich waters filled with fresh and sea water creatures, which are shipped across the land, making seafood and fish dishes some of the most popular choices. Add to this the natural innovation and long standing techniques used by Thais in food preparation and there are few who visit who cannot be satisfied.

Passing through different regions of Thailand, you may notice that the dialect and sound of the language changes abruptly. When you think you have learned how to say sawdee kha in exactly the right tone, you move to another place and find that they have a completely different method of utterance. The same goes for the food. There are four main regions offering cuisine adventurers a unique experience.

Food in the northeast is influenced by neighbouring Laos. Dishes are highly seasoned and among the most popular specialities are larb, a spicy, seasoned salad made with pork or chicken; somtam, spicy papaya salad, and gai yang, barbequed chicken. All are served with glutinous rice, a northern favourite widely known as sticky rice, or khao neow.

Burmese influences have bearings on the dishes of the central northern regions. Northern cooks generally are less heavy handed with the chilli and the use of ginger, tamarind and turmeric is common. Khao soi, a curry with egg noodles and pickled cabbage, is only found in the north and should be number one on any visitor’s list of dishes to try. Tourists to the north should not miss the opportunity to dine at a traditional Khantoke dinner, combining the best of northern specialities and traditional performances in a reconstructed wooden palace.

Throughout the central plains of Thailand, the food combines mixes from all regions, and many Chinese-Thai fusions are common characteristics. The south is the place to get down to spicy treats. Chilli-filled soups and curries are common dishes and fresh seafood is abundant. Influences are also found in dishes taken from Indonesia, such as chicken kebabs with peanut sauce (gai sate), an international favourite, and rich curries such as kaeng masaman from Malaysia.

Travel articles writer A. Burrows is very familiar with his beloved Thai cuisine. For comprehensive info about mouth-watering Thai dishes Andy advises; http://www.1stopbangkok.com/hospitality/restaurants/ and http://www.1stopthailand.com/thai-food/

Article Source: http://www.ArticleBiz.com

Thai Recipe by thairecipe-sushirecipe

By: Eugene Yeng Aik Ngin

The country of Thailand boasts some of the most beautiful physical features of any country on the planet. Those who travel to Thailand and experience Thailand's culture are in for an adventure of a lifetime and a cultural experience that they will not soon forget. Due to the millions of western tourists flocking to its shores every year, Thailand has been able to make an impact on our western culture. Many aspects of Thailand's culture are showing up in the USA and in Europe. Thai boxing and Martial are as well as artworks, crafts and food are some of the most popular parts of Thai culture and have managed to make their way across to gyms, galleries and kitchens of the west.

Among the many valuable cultural contributions Thailand has made around the world, one of the most important and widespread is Thai food and Thai recipes. Thai restaurants with their delicious Thai recipes are all the rage and you don't have to travel very far to experience the culinary extravaganza of Thailand. Thai cooking and Thai recipes are also growing in popularity. Many local colleges and night schools are offering more and more courses in Thai cooking teaching us how to prepare for ourselves some of the best Thai recipes. In this article, we will bring the Thai cooking to you with 2 very healthy and simple Thai recipes that are simple and easy to prepare. All you need are very basic ingredients and equipment to prepare these 2 Thai recipes.

Contrary to popular belief, not all Thai recipes are hot and spicy. Thai cooking and Thai recipes offer a wide range of dishes ranging from very mild to very hot. It all depends on what you own individual tastes are. This first Thai recipe is a very mild and simple noodle dish that is both tasty and healthy. Pad Thai noodles are a staple Thai Recipe. They are an excellent well balanced meal containing noodles, chicken, prawns and egg, all fried in a wok. For 2 servings you will need the following list of ingredients.

100g of wild rice noodles
100g of chicken breast, finely chopped
3 sliced shallots
2crushed garlic cloves
¼ teaspoon crushed dried challis
2 tablespoons of Thai fish sauce
1 tablespoon of granulated sweetener
Juice of 1 lime
150g of bean sprouts, rinsed
60g of small prawns
1 beaten egg
2 spring onions chopped
2 inches of finely chopped cucumber
½ red chili sliced and de seeded
2 tablespoons of fresh coriander
15g of salted peanuts

To begin this Thai recipe, soak the rice noodles in boiling water for approximately 5 minutes unless otherwise indicated on the package. You need to stir, separately the strands and when finished drain and rinse in cold water.

Heat either your cooking spray or oil in your wok until it starts to smoke. Then add the chicken, shallots, garlic and crushed chilis. Fry and stir for 3 minutes.

The next part of this Thai recipe is to mix the fish sauce, sweetener and lime juice together and pour it into the pan. Soon after, add the bean sprouts and well drained noodles. Cook everything together for 1 minute and then add the prawns. Cook the prawns with everything else for a further 1 minute.

Next drizzle the egg over the noodles and leave it to set for about 1 minute. The garnish ingredients need then to be mixed. Once mixed, add half to the pan. Mix everything together one last time and then serve in warmed bowls. You may choose to top the remainder of dish with the remainder of the garnish.

This Thai recipe is both tasty and healthy. This Thai recipe serves 2 people with less than 450 calories per serving. This Thai recipe also allows for a vegetarian option. You can use Tofu in place of the chicken as well as substituting a light soy sauce for the Thai fish sauce.

The second Thai recipe that we will discuss is usually served in Thai restaurants as an appetizer. These are Thai fish cakes. This Thai recipe only takes about 20 minutes to make and have a mild 118 calories per serving. For the dipping sauce you will need the following:

2 tablespoons of soy sauce
1 tablespoon of granulated sweetener
1 ½ inches of diced cucumber

For the main Thai recipe, you will need:

Grated Zest and juice of 1 lime
2 tablespoons of fresh coriander
1 red chili deseeded and finely diced
1 inch of ginger root, peeled and sliced
1 stalk of lemongrass, chopped roughly
1 tablespoon of Thai fish sauce
400g of skinless Haddock fillet and diced
1 egg white
60g of green beans, trimmed and sliced
Cooking oil

First mix the sweetener, soy sauce and cucumber with 1 tablespoon of lime juice and 1 tablespoon of coriander and half the diced chili. Mix the lime zest and juice in a food processor with the remaining coriander and chill, lemongrass and fish sauce.

Blend all of these together until finely chopped. Then add the fish and pulse together until well blended. Place the mixture in a bowl and stir in the egg white, corn flour and beans. Stir all of this tougher until finely combined.

Dampen your hands and shape into fishcakes. This Thai recipe should make about 12 fishcakes. Heat your frying pan and oil of your choice.

Cook the fishcakes in 2 separate batches for about 2 ½ minutes on each side. When finished serve with the cucumber dipping sauce from the first part of the Thai recipe.

This Thai recipe makes a delicious and healthy snack or meal. Thai recipes are all the rage in the art of cooking these days. Thai recipes are tasty, flavorful and healthy. Thai recipes are also easy to vary for lovers of other meats or for vegetarians. Try a Thai recipe today, you won't be sorry.

To read more please visit www.thairecipe-sushirecipe.info

Eugene Yeng is the webmaster of www.thairecipe-sushirecipe.info .
This website is a resourceful portal on sushi recipes and thai recipes.