Spacer for free articles display Tips For Cooking Authentic Thai Food

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

Ingredients

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

Equipment

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

Preparation

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

Cooking to Your Taste

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

Coconut Milk

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

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

Fried Rice

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

Curry

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

Stir-fried

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

Desserts

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

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

Napatr Lindsley

About the Author
Get Authentic Thai Recipes at http://thaicookinghouse.com

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Moroccan Food is Some of the Best You'll Ever Have

By Lance Winslow
Moroccan Cuisine is something everyone should experience and savor. Moroccans certainly know how to eat, they have large portions of extremely healthy foods. Boy, I love Moroccans, they are a people after my heart. They believe in abundance and they never cut a meal short. You'll find Moroccan foods wonderful and the number of variations truly astounding. The spices, flavor and company is so very excellent indeed.

I'd love to introduce you to Moroccan foods because I know you'll love it like I do. I know if you get hooked you will help your health and live longer. I know it will open your mind to a whole new way of life, great food and wonderful people. A culture you need to understand and experience. It is for this reason that I am going to recommend a very excellent book to you.

You can either go out to an authentic Moroccan restaurant or you might try cooking some of your own at home. I like to do a little of both, oh yes, that book I was going to recommend to you. It's the greatest Moroccan cookbook that I have ever read:

"Couscous and Other Good Food from Morocco" by Paula Wolfert; Perennial Library, Harper and Row, New York, NY; 1973

The Introduction is done by Gael Greene and the first chapter is a brief history of the Morocco and the Moroccan people. It tells of the culture and the food. There are so many easy to prepare recipes in this book and each one that I have prepared has come out magnificent. Please buy this great cookbook.
"Lance Winslow" - Lance Winslow's Bio. If you have innovative thoughts and unique perspectives, come think with Lance; http://www.WorldThinkTank.net/.

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Tags: thai food menu, thai food, healthy, thai food, food with a salty taste

Thai Food

By: Kazama T.

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 Herb are often used in Thai food such as Chili (Prik), Mint (Saranae), Shallot (Hom Daeng), Galanga (Kha), Lemon Grass (Ta Krai), Lime (Ma Now), Garlic (KraTieam), Ginger (Khing), Basil (Kraprao and Horapa) and etc. Thai food is also 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 (Nam Pla in Thai). 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 (Namtal in thai). 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.

About the Author

Kazama is the writer of http://www.feelthailand.com

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Tags: food, sour, thai

Thai Dishes Of 4 Regions

By: Saronkorn Seuyouyong

According to Thai medical treat-ment, Thai dishes which wholly contain every flavor have medicinal qualities. Ingredients are classified as the followings:

Hot and Spicy Flavor: Ginger, galangal, lemon grass, krachai (a kind of herb whose roots are used in cooking), pepper, horapha (sweet basil), chillies, onion, garlic, etc. have medicinal qualities to get rid of chest discomfort, help digestion, relieve stomach discomfort and stimulate appetite.

Bitter, Cool and Mild Flavor: Various kinds of vegetables such as fug (a kind of Thai squash or melon), young melon, dog-caea (a kind of flowers from a tree whose family is sesbania grandiflora Pers.), biter melon, taamlyn (a kind of plant whose family is Coccinia grandis Voigt.), eggplants, etc. are to stimulate appetite, relieve high fever, help digestion and nourish the body’chemical elements.

Sour Falvor: Lime, tamarind paste, maadun (a kind of tree whose family is Garcinia schomburgkiana Pierre.), mango, young leaves of maagok (a kind of big tree whose family is Spondias pinnata Kurz.), phaaktiew (a tree of Cratoxylum family) and taew (a tree of Cratoxylum maingayi Dyer. Family ) are laxatives, medicine to cure cough, get rid of phlegm and cure colds.

Astringent, Sweet, Creamy and Salty Flavor the flower cluster of the banana tree, coconut, shrimp paste and sugar are used to nourish tendons, the whole body and energy.

With medicinal herbs as main ingredients, Thai dishes are consideral the crown of all food, containing low calories as they are cooked with various kinds of local vegetables.

Local vegetables are medical herbs. To eat local vegetables, then, is to take Thai medicine. Nutrient and medicinal values are completely found in Thai, local vegetables.

The Thai people can have local vegetables for the whole year either in the rainy, summer, or cool seasons. Thao Yaa Naang (a kind of plant) with its young leaves, blossoms and fruits are edible. The leaves are crushed to get juice as an ingredient flavoring the pleasing taste of soups such as Bamboo soup, and Kaeng Kaea, etc.

About the Author

wholesale essential oil Home spa product anti-aging products

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Tags: family, kind, vegetables

Healthy Low Fat Chicken Breast Recipe

By Hans Dekker

Chicken can be just as healthy as a salad, especially if it is skinless and you choose to grill instead of fry. This healthy chicken breast recipe has it all. With a mouth watering plum sauce, it is sure to please. That good flavor will give your family something to talk about between each and every bite.

Ingredients:

• 4 boneless-skinless chicken breasts
• 2 cups fresh plums, chopped
• ½ cup brown sugar, firmly packed
• 2 tsp. fresh squeezed lemon juice
• 1 tsp. cornstarch
• 1 tsp. ginger
• 2 tbsp. soy sauce
• 1 tbsp. plum jelly
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. black pepper

Parsley as a garnish (optional)

To Make:

Preheat the oven to 375. The glaze for this recipe may be made the day before you plan to make this dish. It just will need to be refrigerated. If you use fresh plums, they will need to have the pits removed before using.

You can use canned or frozen varieties of this fruit if you want to. In a medium sized mixing bowl, combine the plums, the plum jelly, cornstarch, and the soy sauce. If the mixture is too dry, add a little water.

Now gradually add the brown sugar while stirring. Next, add the lemon juice and ginger. Continue mixing. Lastly, add the garlic and onion powder, and the black pepper. Once this plum glaze has been mixed well, it is ready to use.

Place each chicken breast, one by one, into the mixing bowl and cover each it with the plum glaze. Do this for each chicken breast. Then put the chicken breasts in a baking pan. You can add one more spoonful of plum glaze to each chicken breast before putting them in the oven if you wish. Bake this dish on 375 for 25-30 minutes.

Remove the pan from the oven. Top each piece of chicken with parsley before serving.

Serves 4.

Hans is an enthusiast cook he writes recipes and articles about body sliming he loves to cook healthy and tasas possible. Visit us for more at http://www.steaks-guide.com

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Tags: food menu, thai food, healthy thai food, food with a salty taste

Great Places to Dine Out in Denver

By Melissa Aytche

What city wouldn't be complete without fine dining? At the center of Downtown Denver is the 16th Street Mall. This outdoor mall spans 16 blocks with a free shuttle that can take you up and down. Some of the finest restaurants in Denver are either on or within walking distance from this mall. With the elegant atmosphere of this outdoor mall and fine dining you can enjoy an experience to remember.

So what kind of dining is there in Downtown Denver? Denver offers such a large variety of foods that range in price for any budget or occasion. If you are looking for great dining in Denver then you will love some of the choices we provide.

The Denver Chop House is one of the most upscale and fine restaurants in Downtown Denver. This is the full dining experience with the big band music and 7 microbrews. This American food restaurant is a classic that you will enjoy. Price wise is a little on the higher side but the full experience is worth the splurge.

Rio Grande Mexican restaurant is one of the finest Mexican foods around. With their classic Margaritas, casual atmosphere, and easy price you will find one of the local favorites with the convenience of Downtown.

Rodizio Grill Brazilian Steakhouse is a fantastic blend of Brazilian food and classic steakhouse. This fine restaurant is Downtown right on the 16th street mall. It can be pricey but will turn heads with a new variety you will love.

For more casual dining you will also love the Paramount Café, The Painted Bench, and McCormick's Fish House. You will still get the great dining experience with fun and casual atmospheres and not heavy on your wallet.

If you like Thai food, Chinese food, or Japanese food you can find some great choices in Sushi SaSa, Parallel Seventeen, and Japon. These moderate priced restaurants give you more than just the regular take out experience.

No matter your choice in restaurant Denver has many more to choose from. All in close proximity to shopping, events, movies, and more you can enjoy a great atmosphere, fine dining, and be a short walk or shuttle ride away from your next adventure.

You will not want to miss out on Denver's finest dining. We Offer up some of the finest foods in a whirlwind of options. No matter what your heart desires you can find exactly what you are looking for in Downtown Denver. With this kind of variety and atmosphere you are sure to remember your experience for a lifetime.

Melissa Aytche You're a Beautiful Woman Empowering and Inspiring Women http://www.tripleaytche.com/index.html Article Source: http://EzineArticles.com/?expert=Melissa_Aytche

Tags: thai food

Marshmallow Making

By Michael Russell
Marshmallows are well known throughout the world for their fluffy, pillow-like texture and light sweet taste. This confection is either eaten as it is, melted into s'mores, or topped over ice cream, cake, or shakes. Nowadays, the biggest consumers of marshmallows are the Americans. Experts say that the Americans consume more than 90 million pounds of marshmallows a year. The peak season for selling marshmallows is between October and December but it is enjoyed all year round. Unknown to most of the public is that this gooey treat has been enjoyed since the time of the pharaohs and royal families of Ancient Egypt. However, the marshmallows before looked very different from the ones we have today.

The marshmallow comes from the mallow plant scientifically known as Athaea officinalis and is a wild plant common in the marshes. The name 'marshmallow' is actually the combination of 'mallow' from mallow plant and 'marsh' from the word marshes. The mallow plant has been naturalized in America but is native to Asia and Europe. In ancient Egypt, the sap of the mallow plant was squeezed out and mixed with honey and nuts to create a sweet and light snack.

The marshmallow reached France and the rest of the western world in the early 1800s. It was then that small candy store owners started whipping up the sap of the mallow root and turned it into a fluffy candy mold. The candy was new and interesting that their supplies easily ran out. The store owners had a hard time meeting the public's demand because the whipping was done manually by hand and was a very time-consuming process. Due to this, the candy makers had to experiment with different approaches to find another way to make marshmallows. In the late 1800s, they discovered the Starch Mogul System. This system enabled the candy makers to make marshmallow molds using modified cornstarch. Also to keep the marshmallow stable and to prolong its shelf-life, the candy makers switched the mallow sap to gelatin. When the process was developed and production was high, the technology was brought to the United States in the early 1900s.

In modern times, there are many ways to make marshmallows. Marshmallows making is very easy and can even be done at home and the ingredients are almost the same. In home recipes though, salt and vanilla extract is added to give more flavor. The method used in the 19th century was done by mixing ingredients like sap from the mallow root, egg whites and sugar. This mix is then poured out into a fluffy mold that makes its signature shape. The French would add cornstarch to speed up the process. However, the process of making marshmallows has changed. The ingredients are different now because the mallow root sap was changed into gelatin and is added with starch, sugar, corn syrup and water. The result is a fluffy mixture which is piped through long tubes and then cut into equal pieces. These are then packaged and shipped to candy stores.

In the US, a man named Alex Doumak changed the way marshmallows were made. He did this by creating and patenting the Extrusion process in 1948. This process was done by pouring and mixing the ingredients together which were passed through tubes and pipes. After this, the marshmallows are poured out and cut by machine into equal pieces. Eventually, different shapes of marshmallows were made. The shape was achieved by using a special nozzle that moves back and forth to create and cut the marshmallows into the desired form. These are then packaged and sent to candy stores. The marshmallows became very popular in the US by the 1950s and started to be used in different food recipes.
Michael Russell

Your Independent guide to Candy

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Tags: thai food, healthy thai food, food with a salty taste

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

y Wevangti Vangra
Krapao
Kra prao or sacred basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat dishes to reduce the smell of the fish meat. Fresh leaves are sprinkled on food before removing from heat.
Benefits:
- Reduce sugar in blood
- Release tension
- Stomachic
Kra Prao Use in Thai Food:
- Khao Phad Kra Prao
Lemon
Lemon juice is used to make a sour taste in Tom Yam, Som Tum, Phla, spicy salads and many chili pastes and also lemon juice for drinks.
Benefits:
- Expectorant
- Carminative
- Antiscorbutic
Lemon Use in Thai Food:
- Tom Yum Kung
- Tom Kha Kai
- Som Tum
Lemon Grass
Lemon grass is spicy and bitter and used for seasoning the Thai food and as the main ingredient in every recipe of Kaeng Phed, spicy salads and Tom Yam.
Benefits:
- Antibacterial, Fungal, Yeast
- Diuretic
Lemon grass Use in Thai Food:
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kai Phad Phed
- Phanaeng Kai
- Nam Ya Pla
Pepper
Pepper is popularly found in every kind of chili paste, in soup together with coriander root and garlic and as well sprinkle in for a good smell. It is normally used in cooking of Kaeng Phed, Kaeng Pa and Phad Phed.
Benefits:
- Expectorant
- Diuretic
- Stomachic /colic
- Digestive
Pepper Use in Thai Food:
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Phanaeng Kai
- Khao Phad Kra Prao
Pumpkin
Fresh leaves and young flowers are blanched or boiled to supplement with the chilli paste. Its flowers are used as ingredients in Kaeng Lieng and Kaeng Som. Besides, the ripe pumpkins are used in many dishes both soups and fried dishes. It is also good to make many recipes of desserts; pumpkin boiled in syrup and pumpkin in coconut syrup.
Benefit:
- beta carotene
Pumpkin Use in Thai Food:
- Kaeng Liang
Shallot
Shallots are used to reduce meat savory and as seasoning and also the main ingredient in chili paste for Kaeng Phed, Tom Kloong, Kaeng Lieng, Tom Yam, Lhun, Yam, Larb and Nam Prik and as well in some desserts.
Benefits:
- Stomachic
- Catarrh relief
Shallot use in Thai Food:
- Tom Yum Kung
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Phanaeng Kai
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya PlaThai FoodMagnetic Resonance WaterWevangti
Article Source: http://EzineArticles.com/?expert=Wevangti_Vangra

Magic Foods - Simple Changes You Can Make to Supercharge Your Energy, Lose Weight and Live Longer

By Adam Garcia
Magic Foods is a diabetic cookbook that is excellent for people who are diabetic. The information and recipes include the GL (Glycemic Load) on foods. This diabetic cookbook is not for the real scientific minded person, it is for the person that is looking for help in controlling blood sugar levels and helping to understand diabetes in simple language.

This cookbook is written and designed primarily for people who are "beginners" at diabetes. Many diabetic meals are recreated from standard American meals, so this is an excellent book if you want to eat healthier while still eating familiar food. It is appropriate for everyone, but if you're trying to control diabetes, it will be especially useful and it is specially constructed for those making a real lifestyle change to a diabetic meal plan.

This diabetic cookbook is separated into three distinctive sections. The first provides a basic introduction to nutrition and healthy eating, with lots of practical tips and advice. The second describes some of the most regularly available super foods-foods that have exceptional health value and are easy to integrate into your diet and the third section offers easy recipes that introduce these foods as starring ingredients, as well as some diabetic meal plan ideas to get you on track.

This book was an eye opener that everyone should read and was helpful about controlling ones sugar. The information was easy to understand, easy to implement, and completely within reach of sustaining. Diabetes is a very significant subject, and people don't need technical data, they need help. This diabetic cookbook is a good stepping off point on the right course. It is an excellent resource for helping to understand the diabetic problem and I would suggest that all diabetics purchase a copy. For it is truly a way WHERE YOUR DIABETES WON"T CONTROL YOU!
Adam R. Garcia
Diabetic Cookbook Critic
http://diabeticcookbook.yrnot.com/

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

Tags: dessert food with a salty taste healthy thai food history thai food Mango Salad namprik nation food, Pappaya Salad, Som Tum, Thai Food thai, food menu, Thai Recipes, Thai sweets the food that cook with the oven, Tip Trevel in Thailand

Natural Beauty Treatment - How the Thai Diet Can Help You Glow

By Lena Morgan
You've got to envy the Thais. They seem to be always snacking on one of the world's tastiest cuisines and yet they're all maddeningly rail thin with glowing skin and shining hair. So what's the secret?

Well the food actually has a lot to do with it. Brimming with the goodness of herbs, most Thai meals are low in fat and replete with vegetables and fish. But the wonderful thing is that it doesn't taste like 'health food'.

Through a judicious blend of fresh ingredients, a dazzling harmony of flavors, and a special magic all of its own, Thai food is rightly regarded as one of the world's most flavorsome. So you don't have to give up flavor for health. Healthy food doesn't mean dull food.

In fact, in Thai traditional medicine, food is one of the three pillars along with herbs and meditation. Visit a traditional Thai practitioner and the first thing he'll ask about is your diet. And if he doesn't think it's up to scratch, your first prescription will be a change in what you eat.

So it's healthy but how can Thai food make you glow?

Beauty hinges on efficient function of the inner systems such as digestion, absorption and elimination. These in turn depend on diet and taking care of the digestive system. So before you begin working on your hair and skin, you have to tone up your inner systems. In the Thai system beauty and vitality really do come from within.

The fact is that the Thai diet is a veritable detox on a plate. It's a continual detox as the powerhouse herbs in every Thai meal work to ramp up your digestion and cleanse your entire system on a daily basis. And when you're clean inside, it tends to show outside in the form of clear skin and shining hair.

Other factors that give Thai food such powerful rejuvenating properties incudes the fact that only fresh ingredients wherever possible. Fresh herbs and vegetables are rich in enzymes which can aid digestion. Plus the Thai diet is high in fresh fruits and vegetables which are loaded with vitamins (especially the anti-oxidant rich vitamins A, C and E) and minerals. All of these are a boon for the hair and skin.
For more natural beauty secrets and to find out how Thai herbs can help you bloom, visit http://hubpages.com/hub/thainaturalbeauty

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

Tags: Fantastic Thai Food, thai food, healthy thai food, food with a salty taste

Growing Cayenne Peppers

By Candis Reade
Growing cayenne peppers is one of the most popular and easiest of gardening tasks. Cayenne peppers are not the hottest of peppers, but run middle range to hot, they grow to three feet tall at maturity, and two feet wide. Because of the peppers ability to produce so many peppers on one plant, only one or two plants might be necessary to feed a household.

The type of soil necessary for pepper growing is moist but not too soggy, with good drainage, and inside a container bed. They should not be planted nearby any other species of peppers such as bells or sweet peppers due to the possibility of cross-pollination. Mulching the container bed with straw to help with drainage is a good idea.

Growing cayenne peppers in full sun is their preference. The plants can be purchased from garden centers. Plants should be chosen that don't yet have any blooms or fruit. It takes from 70 to 80 days for a plant to bear fruit once its been planted, and its important the planting take place after any danger of frost.

Cayennes give meals a good spicy kick. Since their heat runs middle of the road, they are great for dishes requiring more spice than a bell pepper might provide, but not quite as hot as a habanero. When the seeds and inside skin is removed, much of this fiery heat is lost, if that is the intention of the cook.

Growing cayenne peppers is a good way to get started in Mexican cooking, as cayennes are used frequently in these dishes. Many people use cayennes for all sorts of dishes, and they are a staple of Cajun food as well. In the south, it is common practice to pickle cayenne peppers. Stuffed in a jar, then filled with vinegar, the resulting juice is used to flavor collard greens. The juice can be replenished by adding more vinegar, as this process does not cause the peppers to lose any of their heat.

Native to south and central America, the cayenne is also known by other names:

-African Pepper

-Red Bird Pepper

-Cockspur Pepper

-Goats Pepper

-Devils Tongue

-Hot Flame

Growing cayenne peppers is also done for medicinal uses. Capsaicin is the prime ingredient in cayennes that gives them their heat. Although this substance might be hot to the tongue, it aids in the treatment of digestive tract problems and other maladies such as:

-congestion

-toothaches

-fevers

-migraines

-muscle pains and sprains

-can improve blood circulation when applied topically

Cayenne can be used as a condiment much like salt and pepper, and be purchased or eventually dried and crushed into the same texture and density as any chili powder. It is great tasting over fish, cheese dishes, sauces and soups and egg salads.

Thai food uses a lot of cayenne pepper in its dishes and some examples of those are: Peanut Dipping Sauce, Tart Fish Curry, Pad Thai, as well as Tex Mex recipes like Chili, Black Bean Soup, Guacamole, Hummus and Corn Bread.
Candis Reade is an accomplished niche website developer and author. To learn more about Growing Cayenne Peppers, please visit Growing Peppers for current articles and discussions.

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Tags: thai food, thai food menu, thai food healthy thai food, food with a salty taste

The Gluten-Free Vegan Diet - Easier Than It Sounds

By Laura ब्रुनो
Recent studies suggest that 1 in 250 people are living with celiac disease, a lifelong, dangerous intolerance to gluten-containing foods such as wheat, rye, kamut, spelt, barley and oats. An even larger percentage of the population suffers allergy, sensitivity, or food intolerance to glutens, without having full-blown celiac disease. For those following a strict vegan diet, imposing a gluten restriction considerably reduces already reduced menu options. But while a gluten-free vegan diet requires extra creativity and vigilance, it can be maintained--deliciously. After years of experimentation, I decided to share what I have learned.
If you've been diagnosed with or suspect celiac disease or a wheat allergy, the severity of your symptoms will determine how much you change your diet. For celiacs, ingestion of proteins (glutens) found in cereal grains damage the small intestines and can result in abdominal cramping, anemia, low bone density and body weight, lupus, fatigue, depression, and a host of other ills. The only known treatment for celiac disease is a lifelong avoidance of all glutens. On the other hand, people who suffer wheat or gluten sensitivity usually feel better on a gluten-free diet, but they may grow to tolerate some forms of "forbidden grains." For example, eating durum or semolina pasta gives me an excruciating migraine headache, yet I have no problem eating sprouted Ezekiel bread.
Glutens can affect our health in surprising ways. Particularly if you have unsuccessfully "tried everything" to treat a health issue, you might want to try a gluten-elimination diet. When you reintroduce glutens, observe your reactions. Acne, Chronic Fatigue Syndrome, fibromyalgia, headaches, constipation, and asthma are some of the many problems occasionally relieved by avoiding gluten.
Unfortunately, wheat and its gluten-containing cousins appear in more foods than you might expect. Reading labels only helps if you can recognize the ingredients. Some hidden forms of gluten include:
modified food starch
textured vegetable protein
hydrolyzed plant protein
extenders and binders
hydrolyzed vegetable protein
malt
Most restaurant and canned soups contain flour, pasta or barley, and commercial enchilada sauces and "Spanish rice" mixes usually contain some form of wheat. At this point, all packaged veggie burgers and sausages contain wheat; however, a gluten-free veggie burger will supposedly be released by mid-2004. Always check the ingredient list, even on products like Rice Chex, which uses malt as a sweetener. Kashi cereal, which contains kashi, or buckwheat (a non-gluten grain), also contains wheat.
Due to the growing demand for gluten-free processed foods, a number of companies have begun to offer nut and rice crackers to replace more traditional snacks, and many health food stores carry at least one gluten-free cereal. Mochi, a Japanese rice treat, contains no gluten and can often be found in the refrigerated section of natural food stores. The cinnamon raisin version with a little "vegan butter" usually satisfies my craving for cinnamon buns. Arrowhead Mills also offers a wide variety of flours and gluten-free products, available in most health food stores and online. Following a whole foods, organic diet will not necessarily remove all the hidden glutens from your plate. If you prefer home baked goods, then Bette Hagmann's The Gluten-Free Gourmet belongs in your kitchen. She includes recipes for two flour mixtures that exchange cup for cup with all-purpose flour. Hagmann also offers recipes for biscuits, potpies, stews, and other tasty, normally wheat-laden treats. Unfortunately, few of her recipes are vegan, and Hagmann does not address typical vegan alternatives. Food Allergy Survival Guide, by Vesanto Melina, Jo Stepaniak and Dina Aronson offers recipes without gluten, corn, dairy, eggs, fish, peanuts and meat, along with tips for improving your food allergy situation. Because glutens can comprise so much of a vegan diet, I list suggested substitutions alongside the offending foods:
Semolina or durum (wheat) pasta: use rice, corn or quinoa pasta
Udon noodles: use rice or (sometimes) soba noodles
Soy sauce: use wheat-free tamari
Worcestershire sauce: use Bragg's Liquid Aminos
Seitan ("wheat meat"): use tempeh or baked tofu
Bulgur (in tabouleh, salads and some chilis): use Quinoa
Couscous: use Quinoa or millet
Barley: use brown rice
Oatmeal: use grits
Flour tortillas (also the base for most "wraps"): use corn tortillas
Regular cornbread: use freshly ground quinoa meal instead of flour
Flour for frying: use rice flour or corn meal
Thickening for soups: use arrowroot, potato starch, corn starch
In some cases, people seem to tolerate certain types of glutens, while experiencing symptoms from others. Those allergic to wheat might be able to eat spelt, kamut or rye, for example, (although most "rye bread" contains a lot of wheat). Sprouting grains increases the availability of enzymes that support digestion, and combining a variety of grains lessens the impact of any one allergen. For this reason, moderate allergy sufferers can sometimes enjoy tortillas and breads made from a mixture of sprouted grains. If so, you're in for a treat, because Ezekiel products-the most popular brand of sprouted breads-taste delicious. They also more closely resemble the texture and density of bread, when compared to the totally gluten-free frozen loaves.
Eating out in restaurants poses special challenges for the gluten-free vegan. As if eating out as a vegan weren't challenging enough! A little planning can make the difference between eating only a salad-no croutons!-or enjoying a meal with everybody else. Ethnic restaurants tend to provide the most options.
In particular, Thai food usually relies on rice noodles or rice, rather than the typical wheat pasta of Italian fare. (Ask for curries without fish sauce.) Indian food offers another relatively safe haven, so long as you order non-fried entrees and abstain from the enticing array of breads. (Watch out for ghee, or clarified butter.) Inquire ahead of time if the teff-based Ethiopian Injera contains wheat flour. If not, you can sop up the vegetarian platter just like all the other diners. Chinese food unfortunately contains a lot of wheat, unless you opt for plain steamed vegetables or some garlic sauces. Anything with soy sauce is probably out, unless the cook uses wheat-free tamari. At Mexican restaurants, you can order vegetarian entrees with corn tortillas and no cheese. Watch out for sides of rice, though. Unless the restaurant offers fresh brown rice, then their mix probably uses modified food starch or flour. (Also ask if they put lard in their refried beans.) If all else fails, you can probably create your own "entrée" by ordering several sides of vegetables without butter.
What happens if someone invites you over for dinner? I personally used to dread this one, especially if the host is neither a vegan nor a celiac. It's one thing to scour a menu for options and play it off casually-quite another to seem like an ungracious guest or picky eater. Close friends know and accept my peculiar diet, but acquaintances rarely understand its guidelines. I usually explain that I'm vegan and then offer to bring something substantial. If they assure me that's not necessary, then I mention some food sensitivities and extend a second offer to bring food.
If they still want to serve the entire meal, it helps to give menu suggestions rather than a list of things you cannot or will not eat. For example, "I can eat any kind of rice pasta, any vegetables, or any bean dish as long as you use wheat-free soy sauce." After a few more details, people often hit upon "the perfect menu idea! How does this sound?" If it sounds good, I recommend you go with it. If it really will not work, then it helps to be clear about potential modifications. The easier you make your diet seem, the less of an imposition it becomes to you or anyone else.
Over the years, I have personally struggled with more than a gluten allergy. To varying degrees, I also used to react to soy, corn and most tree nuts. Nonetheless, I continued to eat an incredibly wide array of vegetables and grains. Once you familiarize yourself with ingredients, it becomes easier to focus on delicious meals you can eat. When you discover just how well you feel without all those allergens, you are bound to experience new levels of dining pleasure!Laura Bruno is a Life Coach, Medical Intuitive and Reiki Master Teacher from Sedona, Arizona. In addition to private coaching and intuitive sessions, she teaches Conscious Eating 101 classes, Intuition workshops and Reiki Certification classes around the country and in beautiful Sedona.
For more information on classes, raw food coaching, intuitive readings and life coaching, please see: http://www.internationalrenaissancecoaching.com
Laura is also the author of the long-awaited eBook, If I Only Had a Brain Injury: A TBI Survivor and Life Coach's Guide to Chronic Fatigue, Concussion, Lyme Disease, Migraine or Other "Medical Mystery," now available at http://www.ifionlyhadabraininjury.com
Article Source: http://EzineArticles.com/?expert=Laura_Bruno

Thai BBQ or Barbeque Chicken Recipes

By Hans Dekker
What makes Thai BBQ chicken recipes so delicious? It is all the wonderful and unique spices and ingredients that are used to deliver a flavor that are taste buds enjoy. These recipes are wonderful and give us a new view of how we look at barbeque sauces. You will learn once you begin to try other countries bbq recipes that many spices and ingredients can make delectable sauces that everyone will love.
This first Thai BBQ chicken recipe will give you an idea of all the different items that make your own barbeque sauce liven up the dinner table.
You will need 16 ounces of cubed chicken, 2 tablespoons of curry powder, 1 teaspoon of seasoning salt, 1 garlic clove minced, 1 tablespoon of your favorite cooking wine, 1 tablespoon of chopped ginger, 3 tablespoons of soy sauce, 1 tablespoon of honey, 1 small can of pineapple chunks, 1 green pepper cubed, 1 red pepper cubed, ½ cup of coconut milk, ¼ cup of soy sauce, a tad of Tabasco sauce. Mix together all ingredients except chicken, and then marinate the chicken chunks overnight in the refrigerator. After marinating, place each vegetable, pineapple chunk and chicken on a skewer and grill until done.
You can also use part of the above ingredients to create wonderful dipping sauce for your Thai barbeque chicken. Just do not use the sauce that you have marinated the chicken in overnight. Just use enough of the sauce to cover the chicken and reserve the rest for your dipping sauce. Everyone will love this tasty recipe and you will love trying coconut milk for many of your bbq sauces. Pineapple and coconut milk will give your favorite barbeque sauce a new flavor that not many people have tried, but once they do they love the flavor.Hans is author of http://www.steaks-guide.com and the Grill and Barbeque section at http://www.patio-furniture-ideas.com
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Review - The Turkey Cookbook - 138 New Ways to Cook America's Favorite Bird

By Jane Wangersky
This book promises "138 new ways to cook America's favorite bird" - but if you just want to make a simple Thanksgiving dinner, it'll help you with that, too। Chef Rick Rodgers starts at the beginning, describing different kinds of turkeys in his introduction। ("Farm-raised wild" turkey, anyone?) The chapters cover whole turkey, leftovers, white meat and dark, turkey cutlets ("the new scallopini"), ground turkey, special occasion recipes, turkey on the barbeque grill, and side dishes. All the old Thanksgiving favorites are here, along with new twists on them. If you're just looking for a good way to roast your Thanksgiving turkey, look no further than the first recipe in Chapter 1. Rodgers gives his seven-step method for what he calls "the crispiest, juiciest, tastiest turkey you have ever dreamed of". He also tells you how to make giblet gravy at the same time. From there on, the turkey recipes get more exotic: Texan, Cajun, Spanish, Moroccan, Chinese and more. Rodgers even tells you how to roast a turkey entirely in the microwave, though he prefers not to. New cooks with a little ambition will be able to handle the recipes in this book. The reading level is only moderately difficult. Although the lists of ingredients are usually long, there's no need to be overwhelmed by them. As Rodgers says in his directions for homemade turkey stock: "Don't let my long list of tips throw you off - turkey stock is easy to make. But even simple chores have their little secrets to make things go more smoothly." He starts each recipe with an enthusiastic description, and throws in lots of random facts and true stories. (My favorite is the one in Chapter 2, about the family who serves their turkey along with bread and mustard so they can go straight to the turkey sandwich stage.) His enthusiasm is catching. Read this book and you'll look forward to cooking Thanksgiving dinner. The Turkey Cookbook: 138 New Ways to Cook America's Favorite Bird, by Rick Rodgers (Harper Perennial, 1990), is available on Amazon.Jane Wangersky is an ESL teacher and the author of Thanksgiving for Beginners. To learn how to cook a great Thanksgiving dinner, even if you don't know where to start, visit her site, Thanksgiving for Beginners.



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Thai Cookery In A Nutshell

By Liz Canham
Thai food has been influenced over time by its Chinese, Malaysian and Indian neighbors and has evolved into a very distinctive style of its own.
The contrasting flavors of hot, sweet, salty and sour and the unusual combinations of fruit, chicken, meat and fish or seafood make this a truly fascinating cuisine.
A normal meal for a family of reasonable income will consist of rice, which is the country's staple food, together with a soup or similar, a stir-fried dish and a salad, all served at the same time. In the north of Thailand, pork and strong curries are popular, with the meat cooked in large pieces, whereas gentler coconut milk flavors the southern curries and the meat is chopped quite small.
In curries, traditional Indian ingredients such as cumin, coriander, turmeric, cinnamon, cardamom and cloves are used in very small quantities but many of the flavorings and spices differ considerably from those found in Indian and Chinese cuisine. The most commonly used of these are:Galangal - A root or rhizome which looks similar to ginger, but with a flavor all of its own. It can be bought fresh, powdered or dried in slices but fresh is best. Lemon grass - As its name suggests, this has a lemony flavor but it looks somewhat like a fresh bamboo shoot. The outer leaves are very tough and should be peeled away, but even the inner core is fairly hard and needs to be sliced very finely for cooking or even grinding.Kaffir lime leaves - These are the leaves of a Far Eastern lime, similar to a Western one but with a knobbly skin. The rind is also used in Thai cookery. Fish sauce - This is called Nam Pla in Thailand and is made from salted fish or prawns. It is a pale brown liquid used much as soy sauce is in Chinese cookery. Shrimp paste - Made from fermented shrimp, this can be bought in small pots. Use sparingly as it has a very strong flavor. Chili paste - A combination of chillies and fried shallots mixed with sugar and tamarind, it can be bought in jars and may be hot, medium or mild in flavor.
Other, more well known, flavorings commonly used in Thai cookery are fresh mint, basil and coriander, unsalted peanuts, fresh chillies, both green and red as well as chili powder, lime and lemon juice and garlic.
Noodles of differing types are often added to flavored broths with vegetables such as bean sprouts or green beans and chicken or prawns, making a flavorsome soup for lunch.
Dipping sauces are a popular condiment to accompany a Thai meal, particularly a deep-fried dish, and usually contain any combination of tamarind, sugar, lime juice, fish sauce, finely chopped chili, garlic and spring onion.
A Thai meal will usually end with an array of prepared fresh fruit such as mango, pineapple and papaya. Desserts are only served on very special occasions or at banquets.Liz Canham:
As well as a love of Asian cooking as you can see in her Asian Food and Cookery website, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz website.
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10 Reasons Why You Must Visit Phuket, Thailand

1. The beaches -. Most tourists come for the beautiful white and picturesque beaches of Phuket. Head for the unspoiled white shores of Laem Ka Beach, Nai Thon or Nai Yang to enjoy some peace and quiet or head for Karon or Kata for a more upbeat feel.
2. Traditional Spicy Thai Food – For those who love spice, Thailand would be heaven to you with their range of spicy dishes such as Tom Yam Goong, Som Tham and Pad Thai; all of which are national favourites.
3. Muai Thai – Though you might have seen it on TV or even in some places around the world, no one does Muai Thai like the place it originated from. This fascinating sport is more than just boxing as you get to see the rituals they perform before a fight and even the music that accompanies the matches throughout.
4. An elephant trek – Sure you can ride an elephant almost anywhere in the world, but here comes a unique experience that will sit in your mind forever. Take an elephant ride throughout the forests of Phuket and go on a half day eco trail as your guides bring you to places off the beaten path.
5. Great Snorkelling – The waters surrounding Phuket are a dream come true for snorkelling and for those who’ve never tried; this would be the perfect place to make your first memory. Take a boat trip to the nearby islands like the coral islands or Similan islands to get a much more magical experience there.
6. Cabaret! – This is a must see for all adults out there. Phuket’s Simon Cabaret attracts over a thousand visitors every day and for good reason. Its glamour, originality and fun make it a really enjoyable performance worth seeing. Yet again, no one does Cabaret like the Thais!
7. The Temples – Visit temples such as Wat Chalong, considered by the locals to be the pride of Phuket or go for some of the other equally beautiful and mystical ones such as Wat Prathong or Wat Suwan Khiri Khet.
8. Patong – The one and only place in Phuket where you can play during the day and party the night away. The pulsating nightlife in Patong is so contagious that soon you’ll find yourself just letting go and boogying the night away!
9. Cheap Shopping – Seriously one of the cheapest places to shop in the world today, you would regret if you passed up the opportunity to get almost anything and everything here!
10. The best part of Thailand is Phuket. There is no place in Thailand as beautiful or as relaxing and yet fun and vibrant as Phuket.
By: james@holiday-velvet.com
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Orson Johnson writes for Holiday Velvet, a website providing Phuket Villas & Worldwide vacation rentals.

Chiang Mai Markets, Thailand - Handicraft Shopping Paradise

Chiang Mai is shopping paradise for most travelers because of its unequaled abundance of handicrafts and quaint local goods sold at very affordable prices. Shopping venues are scattered around the city both at day and night; the range of products for sale is vast and many visitors to Chiang Mai include an extra empty bag to their shopping list in order to haul the bounty home. Each of several famous markets has gained recognition and nationwide popularity as the best overall place for buying quality hand-made products at very reasonable prices. As Chiang Mai is a well established tourist destination, finding accommodations and getting around the city are not something to worry about.
Chiang Mai is recognized as one of the handicrafts centers of Asia because it has a very large system of street markets and local markets that are very easily accessible. The markets trace down many blocks along bustling streets and that sometimes seem to have no end. The limiting factor in how much market you will be able to cover may often depend on how far you want to go before your feet tire out. The products are available in a vast variety including a wide range of wood work, silk products, silver art and jewelry, clothing, ceramics, interior decor, antiques, Buddhist art, lacquer work, and the list goes on…
Chiang Mai Night Bazaar is the most well known night market in Thailand, taking up about 10 square blocks centered on Chang Klan road in central Chiang Mai. It is easy to spend a whole night just strolling past hundreds of street-side stalls and indoor arcades. The Night Bazaar is a great place to shop for exotic and beautiful handcrafted goods created by local artisans and skilled crafts-persons from the surrounding villages. The quality is generally high and some very good values can by found, especially if you are skilled at bartering a good deal.
Chiang Mai Walking Street can be a very nice alternative to the more hectic Night Bazaar and prices are aimed more at the locals so prices are generally low; so much that often there is no room to negotiate a bargain. The Walking Street Market is open only on Sundays and is a definite must see because the atmosphere is very relaxed, the market street is quite beautiful and this is an excellent place to mingle with the wonderful Thai people and to find fantastic bargains. The entire Walking Street is about 1 kilometer long and runs the entire length of Ratchadamneurn Road beginning at Thapae Gate and ending at Wat Prasing. Apart from a wide range of hand-made products on offer, one can also enjoy many Thai food stalls, street performances of a traditional nature, and also some much need massage and foot massage.
More serious shoppers can go directly to the villages and factories that manufacture handicrafts and other products and offer for wholesale at San Kamphaeng. Borsang village, just before San Kamphaeng, also has many shops offering a range of handicrafts and is renowned for its unique Borsang umbrellas. Baan Tawai just south of Chiang Mai is home to a wide range of wood carving, wood décor, and other handicrafts.
Chiang Mai is also popular for the diverse ethnic arts that you can find many hill tribe shops across the city. One recommended hill tribe shop is the Hill Tribe Products Promotion Center on Suthep Road next to Suan Dok Temple. It was established by His Majesty the King to promote the products created by 6 different tribes in Chiang Mai including Akha, Karen, Yao, Hmong, Lisu, and Lahu. This is aimed at generating alternative income to replace a reliance on opium cultivation in the past. Shop here for unique ethnic goods and help the hill tribe people.
Those who are interested in modern shops of the much more commercial variety, there are two big shopping centers: Kad Suan Kaew Plaza and Central Airport Plaza. The latter is relatively new and less than 5 minutes from the Chiang Mai International Airport. Panthip Plaza on the same road as Night Bazaar is ideal for techy people who are looking for computers and electronic gadgets with many discounts and a wide range of technical product available at good prices.
Chiang Mai offers more than shopping venues. It is a friendly and beautiful city with rich history steeped in Thai Lanna culture. Hundreds of temples and historical sites are found everywhere across the city and it is very easy to head out of the city to some spectacular natural areas. When not shopping, a visitor can enjoy waterfalls, elephant shows, and trekking tours. Some may be attracted by the more adventurous activities such as white water rafting, bungee jumping and paintball battle. Whatever you could ask for in a trip, Chiang Mai can offer… plus a whole lot more.
For information about vacation planning or traveling in Chiang Mai, please visit www.chiangmai-vacations.com.
By: Tommii
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My name is Siwawut Chaiya and my nickname is Tom. I am a 23 year old writer from Chiang Mai Thailand. This is my second article on ArticleDashboard.com. You are free to copy my article but please attach my website: www.thailandtravelonline.com as a reference site. Thank you!

Thai Street Food

by Napatr Lindsley
Thailand is well-known as "the land of smiles." Thais are friendly and well-known as "food lovers." Many say "Thais love to eat. Thais eat several meals per day." In response to these comments, I have to say, yes, Thais love to eat but we eat 3 meals per day just like the rest of the world. The difference is that Thais love to snack. Our snacks range from fresh fruits to deep-fried food. In Thailand, it is so easy to find food. Street vendors are everywhere. If there are people, there are food. One of the greatest joys of living or traveling in Thailand is the abundance and variety of food.
Street vendors, street food, roadside stands, food stands, food stalls or whatever you would like to call it, simply involves something mobile that allows an owner (or a cook in most cases) to push them around, from home and back. Many people may think that street food is not clean, but in fact with many vendors it is clean. And many of the owners are unpretentious. The owners push a cart from home to their selling location and then back home and clean the cart every night. Street food offers an incredibly cheap price and some offer incredibly good taste. Sometimes it is even better than a famous restaurant.
Some street vendors offer such good food that you will have to wait for a table along the street. Particularly in these cases, street food is not only for poor or middle class people - you will often find a businessman or wealthy people ordering the street food. Do not expect a menu from a street vendor because there are not any. Most street vendors only offer one dish, just their specialty. Street food offers a wide variety of choices - curry, fried rice, noodle dishes, stir-fried, salad, fresh fruits, desserts, etc. Basically you name it. You might be able to even find grilled lobsters in China town at a reasonable price. Of course, I cannot forget to mention all the bizarre food like deep-fried frogs, deep-fried birds, deep-fried grasshoppers, etc.
The following are the top 10 street food dishes that I think are better than what restaurants have to offer. In other words, you should buy the following food from a street vendor rather than from a restaurant. Som Tum - Spicy shredded green papaya salad with peanuts and tomatoes

Larb - Spicy minced meat with chopped shallots, onions, chilies and coriander
Khao Mun Gai - Steamed chicken with rice cooked in chicken stock and garlic

Jok - Rice porridge with ground pork, fresh ginger and green onion (some may add egg)
Lad Nah - Stir-fried thin or wide rice noodles with light gravy bean sauce and Chinese kale

Hoi Tod - Fried oysters in batter with egg on a bed of beansprouts
Pad Thai - Stir-fried medium rice noodles with egg, dried shrimp and fried bean curd sprinkled with peanuts (served with beansprouts)

Satay - Slivers of chicken or pork grilled on a stick, served with sauce and cucumber
Khao Moo Daeng - Chinese-style red pork with rice, boiled eggs and cucumber

Khao Tom - Rice soup with a selection of meat and vegetable side dishes

There is so much more street food than I can list here. The above 10 dishes are those I particularly think are better to buy from a street vendor. One of the greatest joys of living in Thailand is the opportunity to try out food from different places at a reasonable price. I grew up in Bangkok and I have to say that Bangkok has bad traffic. I mean very bad traffic. You can literally sit in a car or a bus for hours and hours. Even though people in Bangkok live with bad traffic, most people will travel a long way through heavy traffic just to eat street food. I have to say I was among them.
Another type of food vendors that I want to mention are not on land, but instead on canals (called Klong in Thailand). Along Klongs, you may find sellers paddling their boats selling fresh fruit and vegetables, noodle dishes, curries, etc. just like street vendors. The quality can be just as good as the street vendors.
Street food can be as good as restaurant food. It is fresh, cheap and good. Part of the fun of living in Thailand is the chance to find street food that is even better than food in restaurants. Some street food may not be as clean, but in many cases, vendors do a good job of making sure the food is clean. There is certainly food for working class people, and food can be found in a wide variety of locations. Next time when you smell some mouth-watering food, stop by and give it a chance. You will not only experience good food, but friendly people as well.
Napatr Lindsley
About the Author
I lived in Thailand for 26 years and combine cooking experience gained abroad with 10 years of experience in the West. I have worked in catering in Ohio as well as the education sector in Oregon. With a flair for making cooking fun and a passion for making great Thai and Thai-American dishes, I offer a private Thai cooking lesson. Visit http://thaicookinghouse.com for authentic Thai recipes.

Austin Originals: Primizie Osteria

Austin, Texas, is well known for its exceptional restaurants, catering to all tastes, budgets and timeframes. If you're looking for some specific culinary treat at any given time, odds are, you'll find it here. The reputation is well earned, and new establishments tend to thrive in this colorful, varied city well, new establishments worth their salt, that is. One of these new hotspots that has recently come on to the Austin scene (and come on strong) is Primizie Osteria, a catering company and restaurant that's taken up a cozy little home on East 11th Street, just East of Austin's bustling downtown.
Primizie Osteria is the brainchild of chef and co-owner Mark Spedale. After an extensive, high profile culinary career that began at the Art Institute of Houston and took wound its way through California and New York, Spedale finally made his way to Austin. Soon after, the idea for Primizie Osteria took root, as Spedale began to realize the abundance of opportunity for restaurants like his, featuring high quality food and the freshest ingredients available. With delectable offerings like a cheese plate, featuring local artisan cheeses and locally-produced honey, Spedale has crafted a menu that is both highly sophisticated, and dazzling in its simplicity.
Primizie Osteria specializes in regional Italian specialties near and dear to Spedale's heart (yes, he's Italian), and their exotic rotating specials are always a treat. Another major component of the Primizie Osteria experience is the wine the staff takes great care in hand selecting wines of both quality and value, offering patrons a wide range of options (both culinary, and budgetary).
The menu features Italian classics like pastas (the gnocchi is particularly noteworthy, as is their incredible lasagna), salads, and panini. Their wood-fired pizzas are creative and delicious (like the Caprino e Balsamico, with fresh goat cheese, caramelized balsamic glazed onions and fresh greens; or the Pollo Arrosto Avocado e Pancetta, featuring roast chicken, pancetta, avocado, basil, and pecan-smoked scamorza cheese). Likewise their entrees and specials are always impressive, with offerings like wild boar, trout, and pork regularly gracing the menu.
And of course, dessert. The lemon cheesecake is light, fluffy and flavorful a decadent masterpiece. Primizie Osteria also offers homemade cookies and other traditional Italian treats daily (as well as Italian espresso, naturally).
Beyond the delicious food, patrons of Primizie Osteria enjoy a modern, yet comfortable atmosphere. Casual, yet sophisticated, the mid-sized restaurant's open, airy floor plan, long wooden bar, and pleasant outdoor seating offer something for everyone. From private parties, birthdays, rehearsal dinners and engagement parties to romantic dates over a bottle of wine and a cheese plate, Primize Osteria offers Austin a unique East side haven for delicious Italian fare. But its East side location isn't stopping Austinites from across the city from flocking to this wonderful new addition to the city's culinary culture.
And for those culinary needs that extend beyond a small group dinner, Primizie Osteria offers professional catering, allowing people throughout the city to enjoy the sumptuous menu for almost any occasion, and any number of guests.
By: Dane Smith
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Ki helps investors looking for cashflow positive properties. His site provides a free search of the Austin MLS along with detailed information about Austin Texas real estate. He also provides visitors a free mortgage calculator.

That Old Sea Salt

Now you see him. Now you don’t. Orhan Yegan is that Turkish pop-up doll, the Zelig of the grilled octopus circuit. If you only discovered him extolling his own virtues while overseeing the sensational food at Beyoglu in 2002 before he got fired for annoying the customers…If you have only followed him devotedly from Beyoglu banishment to Effendi, Devane and most recently Sip Sak, you cannot imagine the existential drama of his tortured spiritual voyage.
Surely he is the century’s most passionate and peripatetic ambassador of the Turkish kitchen. And if he seems unfulfilled it’s because it’s his vision of Turkish food he wants us to love, not our innocently myopic transliteration.
“Where has Orhan gone?” a fan emails me. “He wasn’t at Sip Sak. The waitress was rather vague.”
His latest docking is at Sea Salt, just around the corner from Jewel Bako on a funky stretch of lower Second Avenue yet to reflect the blush of pretty packaging that will surely follow the real estate ambition that has the Lower East Side quaking. Alongside the tack and grime, Yegan’s newest port is a little gasp of style with its sleek white façade, pots of spiky tree branches painted to look like coral, tables tumbling onto the sidewalk.
Inside all is cool and bright, with posters of blown-up black and white photographs by a Turkish photographer and toward the rear, inside refrigerated glass, a cache of sea creatures surf the ice – a monster salmon, a small school of sardines, snapper and bass, clusters of calamari, a cross section of swordfish as big as a tree stump. And there, caught mid-stride, smiling shyly, the driven wanderer himself, scrawny as always in a midnight dark t-shirt and baseball cap. With his straggly locks, weeks of shadowy cheek stubble and single white latex glove he is a hybrid of Michael Jackson and Charles Manson.
Yegan wheels and disappears into the kitchen, trotting out again with what looks like a thousand candles on a birthday cake. Good god…it’s a flaming salt-baked something. He races to the lucky table. Frankly, I have had fish baked in a coffin of salt in many countries, including al fresco on the Bosporus where a dozen hammers pounded, shattering salt crusts all around. How could you order anything else when that was what JFK, Jr. and Carolyn were fed on their honeymoon? I’ve yet to taste one that wasn’t overcooked. So we’ll skip the fireworks.
Anyway, we’re sampling meze and I’m not impressed, except by an excellent riff on the usual grilled octopus (at $14.50 it costs a lot more than $1 an inch), perfectly crisp and grease free spinach borek, and minced mussels with rice and pine nuts rolled inside cabbage that gets high points from the aggressive half of our fussy eaters. Can these pitiful spreads be inspired by the same passionate chauvinism that got our long-time favorite Beyoglu going? This pallid fava bean puree, the pasty spinach-infused yogurt, the unthrilling taramasalata are more dead sea than Bosporus.
Where are all the Turkish meze we’re wild about? The sublime variations in eggplant, the peppery esme, the classic stuffed grape leaves…can you really be Turkish and forbear hummus? Of course I don’t have to ask. Orhan once announced a new restaurant with the challenge that he would skip almost all the usual starters and spotlight entrees because people love meze too much and don’t give proper respect to the real Turkish cooking. I can’t recall what it was about moussaka, why he wouldn’t have it on the menu at Beyoglu -- ignorant Americans don’t love it enough or love it too much most likely. But we begged and ordered ahead and he made some one evening just for us and it was fabulous. Now he wants us to commit to whole fish.
After all, as he told Robin Raisfeld and Rob Patronite at New York magazine, he invented grilling fish whole in l994 at his long gone restaurant Deniz, before Milos got the franchise. Alas, he was ahead of his time. “The people didn’t want fish with bones then. Now they are ready for me.”
I remember him at Deniz in a Letterman tee, my guest enthusing over the wonderfully lemony sardines wrapped in grape leaves. “No one knows more about Turkish food than I do,” he responded and, of course, we were amused. I asked why he had sold his first much-loved venture – the lush red Turkish Kitchen where I had swooned years earlier over iman bayaldi – a beatification of eggplant named for the emir who allegedly swooned himself.
It was simple. “I got too many write-ups,” he complained. “Some were inaccurate. The people’s view was wrong. They were not there for the Turkish cuisine. They didn’t know what they were eating. They didn’t care what they ate. It was too successful.” People wanted him in Boston. But Boston didn’t fulfill his need either. He went back to Turkey but Miami beckoned. Miami turned out to be trickier than expected. “Miami isn’t ready for us,” he soon told his partner.
Tonight he is serving plump rolls and fat baguettes warmed in the oven, smartly crusty, hardly a crime, but for me something is definitely missing. “Where is that wonderful bubbly bread everyone loves?” I ask him. I personally am a fool for that hot-out-of-the-oven puffy disc they bake at Beyoglu now that Orhan is gone. My question is like a stab in the heart. Here he is -- his stash invested in the most perishable commodity – fish – determined to give you and me the true Turkish experience. Why must I torture him? his eyes seem to say.
“You do not get that bread with fish in Turkey,” he explains patiently. “You get what I am serving.”
“But Orhan, it’s so delicious. And everyone loves it.”
“I don’t want to be American style Turkish. If any Turkish man comes in to my restaurant, I cannot be faking it. ”
It’s not like I am ever going to influence Orhan Yegan to cater to our appetite for occasional inauthenticity. His genes are wired for stubborn wandering. Happily, tonight the sea bass ($25) and the monstrous red snapper ($50 for two) both have that amazing sweetness of impeccable freshness…and are judiciously cooked – “rarish,” I said, and that explains why it is a bit difficult to actually lift the spine out of the fish to bone it properly. They appear rather ad- libbed…each sprawled on its oval serving plate with a handful of undressed mesclun.
Mashed potatoes, fabulous baby arugula salad and a big plop of amazingly delicious spinach arrive unbidden. The almond pudding is classic but a goblet of fresh summer fruit is an ideal finale. I delight in my first white peach of the summer.
What does he do to the spinach? I ask over the phone the next day. And isn’t $9.50 a lot for a side dish of spinach?
Ahhh... I have pushed the spinach-master button. He is off. “Do you know how much spinach you have to start with to get that much spinach on the plate? I am the only one to cook the spinach,” he announces. “It takes two hours every day just to cook the spinach. First the boiling. Then to cool it. Then to squeeze the water. You have to see you are squeezing the real water, not the spinach water. Then you have to make it taste good because spinach itself does not really taste good. I add olive oil and salt and pepper and shallots I have already cooked and dill. Mix in the dill.”
Agreed, Yegan’s ice bank of sea creatures is still modest. He can’t anticipate yet how many fish he will sell in a day. He knows that if he orders too much he will be feeding the garbage. He plans to add a few new items every week while he builds strength. Leila, a woman who worked with him at Deniz is back: a cheerleader of excitement for this latest effort. She is a hand-maiden to his flaming salt runs from the kitchen. I watch them race down the aisle. And the glove? Clearly a bow to health department regulations for fish innard browsings.
This is not just a restaurant; it’s a mission, baby.
99 Second Ave. near 6th Street 212 979 5400
***
To Sleep Aloft, Perchance to Dream
If you have been keeping up with BITE this summer, you'll see we are back from Argentina. One day soon I will post more about what we ate – about great ice cream and earnest pizza, about creative cooking and a six-day drive we took in the dizzying heights of the Andes around the colonial town of Salta. I’ll post it in Travel with photographs by the Road Food Warrior.
Now I have to tell you about one of the best discoveries of our summer retreat – the amazing new business class sleeper seats on American Airlines. I’d heard something about new near-flat sleep but I wasn’t counting on it. Recent long-distance flights on an assortment of ambitious airlines, including American, have pretended to let you stretch out but invariably my calves end up painfully pressed against the end of the foot rest, feet dangling, neck drooping, head lolling into the aisle.
But as we headed toward the Tropic of Capricorn July 1 after takeoff from JFK, a quick supper and an AmbienCR, I watched my guy pressing buttons, his upper body tilting way back toward the floor inside his leather padded partition and his feet sliding forward under the seat ahead. In other words – no intrusion into the passenger space behind. I quickly popped my sleeping pill, slipped on the mask under the sound-blotting Bose earphones and pushed every button in sight.
I felt myself dropping down toward the floor, body stretching out…feet totally cradled. I could actually sleep in my favorite, modified fetal position. And instead of a blanket, there was a shrink-wrapped quilt that would have been fine camping out in wintry Argentina.
I will confess I have a special place in my heart for American Airlines because they are the official airline of Citymeals-on-Wheels and fly several dozen chefs into town each year for our annual garden party in Rockefeller Center, not to mention the glamorous trips they help us auction. But I’m a travel tramp. I usually take the flight that’s cheapest, though direct and non-stop are tempting too. American had both to Buneos Aires from JFK and on our January trip to Tokyo.
We slept through breakfast (which isn’t me at all) and woke in time to have coffee before we landed. I can ‘t remember what I dreamed. I am sure my dreams were sexy. Or maybe chocolate.
***
By: Gael Greene
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Do You Know All About Vanilla Chocolate?

Vanilla chocolate is usually thought of as white chocolate. There is an ongoing controversy on whether vanilla chocolate is even a chocolate at all. When one thinks of something made of chocolate, the picture in your mind is of a dark or rich brown morsel of tastiness. Vanilla and chocolate are on the opposite ends of the scale of chocolates in color and taste.
The processes of making vanilla chocolates are the same as with dark chocolate, the difference is in the ingredients. Vanilla chocolate is made from sugar, cocoa butter, milk or milk powder and vanilla. The Food and Drug Administration does not recognize white chocolate as a chocolate at all, as white chocolate contains no cocoa solids at all. There is an organization that is working on having white chocolate recognized since, without this standard, vanilla chocolate can contain vegetable fat instead of cocoa butter, and this can affect the taste and quality.
The process in which different chocolates are made is the same. When the seeds are ripe inside the fruit of the tree, the pods are picked off. The seeds are then placed in the sun to dry out and this process takes up to a week. This allows the seeds to ferment and dry. The beans have distinct flavors depending on where they are grown, how they are processed, and how they are mixed with other bean varieties. The chocolate maker blends the beans to create the right mix of flavor. Some chocolate manufacturers use Vanillin in place of real vanilla, which can effect the quality and taste of the vanilla chocolate. The first process for the chocolate is to be finely ground into a paste. The following step is to allow the paste to develop its flavor and smooth texture. This stage is called conching or kneading. The smoothed chocolate is then tempered to achieve the correct temperature. Next, the mixture is poured into molds or on a specially prepared surface to allow it to cool. It is then wrapped and packaged. The amount of time allowed in these processes will affect the outcome of the quality, taste and texture of the finished product. There is an option to use a mixture called confectionary coating, which can also be referred to as “summer” coating. This is where a vegetable coating similar to soy bean oil or palm kernel oil is used instead of the cocoa butter.
As many people may choose vanilla chocolate strictly on taste, having the option of a vanilla based chocolate adds a nice change from the original milk and dark chocolates available.
By: Terry Roberts
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Terry Roberts is a professional translator and linguist, with a wide range of interests. To read more about home vanilla chocolate, and chocolate in general, please visit his website: Gorgeous Chocolate.

Guys, Planning A Perfect 'stay At Home' Date? Include Cheesecake!

Planning a memorable night in with your loved one is not a simple task. It feels like it’s incumbent upon you to make sure everything goes seamlessly. No matter whether it’s Valentines Day, her birthday, or your anniversary, having a romantic dinner with your significant other is a thoughtful and personal way to communicate your affection. To make sure that your special dinner is a hit and not a miss, follow these simple and useful suggestions.
It is very important to make certain that your apartment is clean before your girlfriend arrives for dinner. Remember, there are not many turn-offs as instant as laziness. So make sure you get your socks up off the floor! As soon as your place is clean, you’ll have to prepare it for your romantic evening. Setting up the dinner table correctly is the key to establishing a romantic mood. The best way to go is the traditional candle and flower table setting. Yes, the candle lit dinner is standard, but that is because it always works. Buy some candles and set them up as your table’s centerpiece along with a few roses, or add your own twist, using her favorite flowers.
It’s time to think about what to serve for the dinner itself. Don’t worry if you are not the world’s greatestchef; try her favorite entree. Even if it doesn’t turn out perfectly she will appreciate your thoughtfulness. And just as significant as the food, is the drink you serve with it. Perhaps one of the best drinks to compliment a romantic meal is Cold Duck. Or you might select a good wine that goes with the food that you’ve prepared. If you are lost when it comes to wine or champagne selection, ask for help at the store. Often they know which drinks are most appropriate for a particular occasion or dinner.
And don’t forget the capping moment of your romantic dinner: the dessert. Ending the meal with a delicious dessert will ensure that the evening will be memorable. Because dessert is such an essential part of a successful romantic dinner, consider serving a delicious cheesecake. Cheesecake is both a romantic and elegant choice. Cheesecakes are available in a variety of flavors, so you can be sure to get one that she’ll like. And with so many online vendors of gourmet cheesecakes, finding and purchasing an elegant dessert is as easy as a click of the mouse. I love a turtle cheesecake, with its mixture of flavors.
Regardless of the occasion, put these ideas to use to really wow your special someone with a romantic evening. She’ll remember that dinner for a long time.
By: Greg Scott
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Greg Scott wants you to know that he gladly accepts gifts of gratitude, especially a delicious turtle cheesecake or even a key lime cheesecake.

Leisure Facilities and Spas in the Heart of Bangkok

Author: Gregory Smyth
Bangkok has quite a few luxury spas and lounges for manicure, pedicure, Thai massage and aromatherapy. The luxury spas can be within luxury hotels or independent spas with the facilities like scrub tables, steam bath, etc all offering luxury and indulgence. Private manicure and pedicure, Thai massages, aromatherapy, etc all included in the spa experience you expect in Bangkok or in any major tourist spot of Thailand for that matter.
There is no dearth of leisure activities in Bangkok. From receiving a massage from a spa to cycling through the tracts of Koh Kret, the activities can pamper you, exhaust you and leave you refreshed - all at the same time. You may try Muay Thai (Thai Boxing), ice-skating, bowling, a tango class, golf, time at a water theme park, just watching people out in the streets - all are great options, each coming with its own possibilities and wonders.
Spread across an area of 188,800 square metres, the zoo houses some 1,600 animal species. Ideal outdoor location for family picnics, the park inside zoo premises has beautifully landscaped gardens and a fine cafeteria.
If you have a good taste to Thai food, you can take a Thai cooking class offered at the various hotels. You can also easily find several cooking schools, where you can get great lessons to cook Thai style.
A cruise along the river Chao Phraya (River of Kings) is always going to be a cool way to explore Bangkok's famous landmarks like the Grand Palace, the Temple of Dawn, etc. You feel the stillness of life while cruising along the river as a cool breeze caresses your face and hair.
Most visitors to Thailand, who concentrate on urban centres, miss this secret. An islet in the Chao Phraya River, this place has no motor traffic and is great choice to explore on a bicycle. The lush greenery, some fine architecture and shopping of handmade earthenware and pottery, special delicacies of local people, etc make sure you won't easily forget the trip.
If the swimming pool at your hotel is not just enough, you can try the entire facilities dedicated to splashing and having fun for the whole day. Hit the variety of water parks in the city and you won't know how fast time flies past you.
If golf is your reason of getting out into the nature, rest assured that you are welcome to the scenic golf courses of the capital.
The best place to practice yoga is in the fresh air of outdoors. Take a yoga class on wide green turf, at one of the several yoga studios in the city. Experienced yoga teachers are available at a nominal fee.
Get the lessons of Thai boxing (Muay Thai), under an expert teacher. If you don't want to make your clothes dirty, you can just watch a boxing match.
Luxury hotels and clubs offer variety of music and dance programs. Clubs, rooftop bars, etc make sure you have nightlife choices.
Would you like to explore 'The Beach', as you have seen in the Hollywood movie? Head to Khao San Road, where millions of visitors reach every year. Take a look at the diversity in the dressings of people and try to differentiate the number of languages you hear.
From an aromatherapy cum massage session at a spa to scaling the trails of the river island on a bicycle, you find variety of activities, which you find extremely difficult to fit them all into your schedule. Once you start looking for leisure facilities and spas in the heart of Bangkok, the only problem you face is buying time to fit all the variety of activities that is on the platter.

My Favorite Thai Food

Author: Christopher Snyder
I was thinking of providing a comprehensive of "foods found in Thailand" list but decided there are just too many and listing the foods that I love most would be far easier. So... The list below provides a short list of my favorite Thai foods.
Fried Rice - I love Thai style pork fried rice for breakfast. This is basic fried rice with tomatoes, onions with Thai spices like lime and chili thrown in at the end. Thai Omelet - The Thai omelet is simple but delicious dish made of eggs, chili, onions, pork and other things as desire. The chilies make it spicy and Thai. The omelet is served with white rice. Som tum or papaya salad - som tum is a spicy salad consisting mostly of shredded fresh papaya with tomatoes, chilies, garlic, lime juice, and fish sauce. Thais love this dish SPICY, so be careful. Hoi tod - hoi tod is a mixture of egg and mussels (or oysters) pan fried with spices, namely white pepper. This is served over a bed of fresh bean sprouts. This is often made on the street and I like mine cooked crispy. La moo ma ma or Ground pork salad - this is browned ground pork with chilies, fish sauce, tomato sauce with chopped shallots mixed in before served. This is often served with instant noodles. This is another HOT dish so, again, be careful. Wing bean salad - This very similar to the dish above but tends to have more of a tomato base and chopped fresh wing bean are added and lightly cooked at the end. Very tasty. Glass noodle salad - glass noodles are made of green bean, are very thin, and absorb the flavor of the accompanying foods very nicely. Fried grouper - this a simple deep fried sea fish dish. What makes it on my favorite is the condiment they serve with it. The English name is seafood sauce and it is made with finely chopped green chilies and garlic in fish sauce. It is very spicy and delicious. Common Condiments
Fish sauce - fishy and salty amber colored liquid
Seafood sauce - green, smooth to lumpy, chili and garlic dip
Soy sauce - tangy and salty brown liquid
Red pepper - dried chopped red chili
Vinegar - usually served with fresh chopped chili
Sugar


The longer i live in Thailand the longer this list grows. When visiting Thailand I urge you to try as many things as possible, but remember, most western people can not eat the spice level of the Thais, not without practice.

Food and Wine in Koh Chang

Author: Junjeera
Upon arrival, have your first meal on the island at the Koh Chang Grand Orchid Restaurant in Klong Son village. It is under the resort of the same name and offers Thai, international, and seafood cuisine. Ton Sai Restaurant is set on top of a banyan tree, thus the name. It is located at White Sand Beachand serves fusion food.
Relax after dinner by sitting back at the nearby Sabay Bar. The bar is lively with the music from a Filipino band and fire-twirling shows by skillful performers.
Blues Cha Cha bar set along the main road at Kae Bae just across The Chill is a place to wine and unwind. Live bands plays nightly and firehouses play to the tune that fire up the atmosphere of a lively evening.
If you are looking for a 5-star environment Breezes bar at the Amari Resort would be your best pick.
Featuring a trendy decor the cozy bar plays live music 6 days a week and offers a wide selection of cocktails, beers and wines as you would expect from a 5-star hotel.
If you are a bit tired there is the sofa bed for you to stretch out. Patrons can also choose to relax at the outdoor quiet lounge facing the sea.
The White Sand Beach Restaurant is located right on the beach where guests can bask in the gentle sunshine or relax under the starry sky while dining.
The restaurant serves Thai and European menus, as well as dishes individually prepared by the chef.
Alina Restaurant, Ban Thai Restaurant and Banpu Koh Chang Restaurant are in-house restaurants for resorts of the same names on White Sand Beach.
It is an added advantage for the guests of the said resorts since these restaurants which serve seafood, Thai and international favorites are only a step away from their accommodations.
If dining under the starry sky is your current leisure pursuit, then Cookies Restaurant is the place to visit. For those seeking a Swedish dining experience, Heli's Kitchen is definitely the right choice.
Pizza lovers should be delighted to know that there are at least three pizza places on the island. If you prefer a fine dining ambience with candle-lit tables, try Invito Italian Restaurant. Pizza Ban Nuna is, meanwhile, down to earth.
Sassi, at the Amari Emerald Cove Resort, is famous for its traditional Italian cuisine. Its bright and vibrant atmosphere is cosy yet lively. The restaurant's air conditioned indoor ambience complements the fine tastes of Italy.Outdoor servings are available if you prefer the natural air supply.
Just one level below is the Just Thai restaurant stylishly designed with contemporary Thai decor. Expect the more innovative Thai delicacies and fresh seafood. The restaurant turns a bit Japanese with an additional 5-course dinner menu every Mondays and Thursdays. Outdoor seatings are available here too.
The Cove Terrace boasts of an all-day a la carte menu in a bright, airy setting. Check out the special theme buffet available on some evenings. Exclusive romantic sunset dining right on the beach can be arranged.
Buffalo Bill Steak House on White Sand Beach serves one of the best steaks on the island . The wild west steak house has a very relaxed ambience and a friendly staff Here, the portions are American size but not the prices.
The Milky Bar on White Sand Beach is an ideal place for those who want to spend the night singing to the tune of music.
The Terrace Restaurant in the premise of the Chang Buri Resort and Spa on White Sand Beach is on a hillside terrace where diners can enjoy food in a natural environment. The restaurant prepares both Thai and European cuisines.
The resort's Beach Bar Restaurant is perfect if you prefer to dine by the beach, where the menu is similar to that of the Terrace Restaurant.
For fine dining experience amongst the vegetation of a rainforest overlooking the sea go to Saffron On The Sea. This boutique restaurant offers Thai & Western delicacies in the open space with a good view of the mountain and the sunset.
For a change in scenery, schedule a breakfast or lunch date at The Cinnamon Restaurant, at the Aana Resort on Klong Prao Beach. The restaurant is located along the river, and now provides free Wi-Fi connection for its patrons.
If a light meal is all you need at the moment, then visit The Hill Bar at the same resort. Before heading down to dinner, drop by at the same bar for a sunset aperitif.
For a more relaxed dining experience, get down to Aana's The Beach Bar for street food, drinks and cocktails.
Imagine dining in a tropical garden setting with the sound of the lapping waves of the nearby sea. Remark Cottage Restaurant at the Klong Prao Beach makes that experience possible, plus letting you enjoy a wide variety of seafood.
A health-conscious vacation is now possible at the Boutique Restaurant where they serve health and vegetarian foods.
Just inside the Chai Chet Resort is the Chai Chet Seafood which serves the best in seafood cuisine to its in-resort patrons. However, they will also be happy to welcome anyone who'll come visit them.
Enjoy a homey, cozy atmosphere while dining at the K.B. Restaurant that serves local favorites, fresh seafood, and international food.
Let Siam Beach Restaurant's chef prepare for you only the best Thai food a la carte and discover what it is like to experience the so-called dinner in paradise.
The Bay Restaurant at the Dusit Princess Koh Chang has a delightful selections of seafood and international cuisine. Modern decor in bright colours with a view of the Bai Lan Bay will further enhance your appetite.
The fishermen's village in Bang Bao is the place to go to for the best seafood. Here you can expect the freshest catch of
the day, at famous restaurants. One of the most reputable seafood restaurant here is the Ruan Thai Restaurant. Set above the sea the restaurant is famed for its fresh seafood prepared the local way at reasonable prices.
For a romantic culinary adventure try the Tantra Restaurant at the Nirvana Resort in Bang Bao where contemporary European and Thai cuisine are prepared by their renowned chef. An innovative promotion called the Nirvana Twilight Nights include a breathtaking view of the sunset amid soothing beats and refreshing cocktails, an illuminated jungle walk and a 3-course dinner at the restaurant set on stilts overlooking the fishing village and the calm sea. Fine wines and an extensive drinks menu add to the delight.
On the eastern coast, a vegetarian outlet--Spa Koh Chang Restaurant--is fast becoming popular among travelers. Its "Food for Health" slogan makes it a distinct choice for health-conscious diners.
Salakphet Seafood Restaurant is built above the waters, giving the place a relaxing ambience and a feel of being part of the fishing community.
Watering holes, or beer bars, can be easily found on every beach on the island.
Other than Koh Chang, most resorts on other islands include meals in their packages. Nevertheless, some restaurants such as the Makathanee Restaurant on Koh Maak also serve a la carte menus. The place which is under the resort of the same name serves seafood, local and international favorites.
Get a feeling of the island by dining at the Shantaa Restaurant on Shantaa Koh Kood. It is where local favorites are enhanced with the cooking secrets of local chefs.
But just before heading down to the restaurant, take a detour to the resort's Shantaa Beach Bar for your favorite drinks and snacks.
You can find more information in Koh Chang at http://www.koh-chang.com