KANG PAR KUNG( typical Thai forest shrimp dish,Thai food )

by pipat
Hi! , meet again with thai-food-online.blogspot.com , today we will come to meet with Thai menu that cinnabar taste is bold bely again KANG PAR KUNG( typical Thai forest shrimp dish,Thai food )
The compound
100-150 gram13-14 fresh gram shrimps are
chili typical Thai dish forest sauce
the fish sauce is
the vegetables adds the typical Thai dish follows to like such as
5 young sheath corns are
3 size just right mushrooms are
2 sheath cowpeas are
2 branch basils are
7-8 red big guinea-peppers are
the 1 a handful galingale are
or will use animal other meat follows to are pleased meat chicken chops frogbird etc.
the vegetables will become otherly all right such as eggplant top wax gourd Meo pumpkin etc. if , there is young pepper will with excellent
fresh shrimp peels
the fungi cuts the bishop goes out to wash if , big split give tiny enough [ when ] word size
the cowpea washes to behead and rear slice is short the 1 inch size
corn is young , cut the bishop goes out to pull fiber goes out to wash slice keep
big guinea-pepper washes to split a half lengthwise
lane galingale washes is drained of water
the sweet basil washes to pluck is
seek one small pot takes the water adds to go to please take chili typical Thai dish forest sauce adds to go to like very spicy a little spicy follow but , be pleased
typical Thai pot this dish uses the water about 2 a cup at first adds chili typical Thai dish sauce goes to about 1 the spoon eats rice like [ model ] , short add the fresh water goes to 1 a cup before flat , give chili typical Thai dish sauce has dissolved to don't to a piece already adds the water goes to 1 again both of pot cup uses 2 cup waters yes
The way does
take a pot puts on the stove
put on the stove middle go to power way gives soup is angry
be angry then , taste see that , soup as you like it
if , ? will like sweet add the sugar no matter but , be pleased ( , must sharply arrive at will suit with typical Thai forest dish )
enough [ when ] angry once more add cooked difficult vegetables down go to in this place before add the cowpea with dilutes to go to before because , the leaf fat more than other vegetables today enough [ when ] adds young corn estimates the cowpea goes to about 1 minute , add the fungi follows down go to
add the fungi down go to 1 minute , follow with the shrimp and lane galingale turn on the light the power keep through
enough [ when ] the shrimp begins to change color , close a stove has must not to wait for give until cooked hard awhile typical Thai finished dish already shrimp meat will hard go to not delicious
from that time add the guinea-pepper which slice to keep and estimate because , a person blend
fetch add a deep dish fully eat
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som tum(potato salad,Thaifood)

Popular Potato Salad Recipes
By: David H Urmann

On a picnic and miss your favorite potato salad, don't anymore with the new potato salad recipe we are sure you will enjoy your every moment with it.

Potato Salad is personal again. If you love potato salad you know how much you miss that in the picnics which seem no fun without that. If you always carve for new potato salad recipes this is the right place for you.

With this article we provide you with a wide variety of fresh salads recipes which are as good when homemade. The salad recipes are simple yet mouthwatering with all the essential nutrients if you are calorie conscious.

Lets start with a few interesting Potato salad recipes.
German-Style Potato Salad
Ingredients:
1 1/2 pounds red-skin potatoes, cooked, peeled & diced large
2 ribs sliced celery
1 large red onion, minced
1 large clove garlic, minced
3 slices bacon
1/2 cup apple cider vinegar
2 tbsp sugar
1 tbsp mayonnaise
salt
pepper

Directions:
Boil the potatoes until tender yet firm. Keep them warm after they have been cooked.
In a skillet or frying pan, fry the bacon. Crumble the bacon and set it aside.
Use the rendered bacon-fat to cook the garlic and onion in a deep skillet.
When they are soft, remove them to a large bowl and add the sugar, apple cider vinegar, mayonnaise, salt and pepper.
Toss in the potatoes and celery. Stir well.
Garnish the salad with the crumbled bacon.

Indian Potato Salad

Ingredients:
1 1/2 pound red or new potatoes, scrubbed & cut into 1/2" dice
1/2 tsp toasted cumin seeds
1 tbsp garam masala
2/3 cup nonfat yogurt
3 to 4 tbsp fresh lemon juice
1 tomato, seeded & cut into 1/2" dice
1/2 small red onion, finely chopped
3 tbsp coarsely chopped fresh cilantro
1 tbsp chopped fresh mint ( optional )

Directions:
Place the potatoes in a large sauce pan and cover them with cold water.
Bring the potatoes to a boil, then reduce the heat and let them simmer for 8 to 10 minutes or until they are tender yet firm.
Drain the potatoes in a colander then place them in a large bowl.

Lightly toast the cumin seeds in a dry skillet over medium heat for 3 minutes or until lightly browned and fragrant.

Stir the garam masala, lemon juice, yogurt and potatoes together. Let the mixture cool completely.
Shortly before serving mix in the tomato, onion, salt, pepper and half the cilantro.

If you are using the mint, add that now as well.
Season to taste with the lemon juice, masala, and salt.
Place the salad on its platter or serving bowl. Spoon the yogurt into the center.

Sprinkle it with the remaining cilantro and cumin seeds and serve. With this potato salad recipe you would enjoy every moment of your next picnic or weekend party.

Article Source: Article Beam - a service of A1 Web Server Web Hosting


For more great soup and low fat salad recipes please visit Salad-recipes.net.

TAO SUUN( the kind of Chinese dessert made of boiled soybean sug is , Thai food )

by pipat
Hi! , the entourage is thai-food-onling.blogspot.com , today we will come to meet with kind sweets menu for example , TAO SUUN( the kind of Chinese dessert made of boiled soybean sug is , Thai food )
The compound
the green gram removes 200 gram shells
1-1/2 cane measuring cup sugars are
1/4 corn measuring cup flour is
the 1/3 measuring cup water is
The way does
wash beans cleanly soak to warm keep stay overnight lead beans which dips to keep come to wash cleanly add 4 cup waters adds beans closes utensils lid imports a stove takes time 30 minute 100% heats s lift to depart a stove fetches beans goes up to air is drained of water lead 5 cup waters mixes with cane sugar reaches a stove takes time 15 minute 100% heats from that time lifts to come out a person gives cane sugar dissolves and pour powder that mix with person fast water , don't give powder has captured to crystallize then lead get back to reach a stove again 1.30 minute , 100% heats pick up to add person beans s mix blend to pour with coconut cream before
coconut cream compound
1 coconut condensed cream is measuring cup , 1/4 powdery teaspoon salt is
The way does
add coconut cream appeareds the utensils , mix person salt dissolve to import a stove takes time 1.30 minute 100% heats s lift to come out a person quickly don'ts to give coconut cream captures alive a piece induces to pour down on sweets fully eat
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TOM KHA PRA( spicy chicken-curry in coconut fish milk,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will come to meet with uncle food list again type for example , TOM KHA PRA( spicy chicken-curry in coconut fish milk,Thai food )
The compound
size fish vacates 500-700 a gram
young galingale slices to are 1 the measuring cup
1 coconut measuring cup cream is
2 thin end of coconut measuring cup creams are
the lemongrass is ( cut rucksack then to pound )2
kaffir lime leaf4-5
fish lime juice guinea-pepper sauce for flavor to follow like the parsley for scatter over
The way does
thin end of coconut galingale young lemongrass cream kaffir lime leaf , fish meat adds the utensils closes the lid or , close with the plastic stretches to import a stove takes time 6 minute 100%heats s pick up has mixed then add coconut cream closes utensils lid as it was leads to get back to reach a stove again 5 minute 100%heats s lead to depart a stove flavors with fish lime juice guinea-pepper sauce scatters over with the parsley fully eats
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MOO PAD PREAW WARN( kind of Thai dish pig ,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today may don't be talkative begin prevent with this list is MOO PAD PEOW WARN(kind of Thai dish pig ,Thai food )
The compound
 1/2 kilogram pig is
5 sweet peppers are
1 head onion is
5 leeks are
2 parsleys are
10 petal garlics are
1 soup measuring cup water
1/2 vegetable measuring cup oil is
1 corn tablespoon flour is ( dissolve 2 tablespoon waters)
the sugar is,vinegar is,C white powdery pepper for flavor
The way does
- the pork slices to are tiny
- banana stalk blessing slices lengthwise
- an onion splits a half crosswise
- the leek slices to are
- the garlic chops to are circumspect [ powdery ] mix with 1/2 vegetable measuring cup oil adds the utensils imports a stove takes time 6 minute 100% heats s lift to come out fetch the garlic goes up to stop remainder oil reaches a stove again 4 minute 100%
- heats s pick up to add a pig mixes quickly flavor with C white,the sugar is,vinegar and corn flour dissolve the water have mixed blend then add the garlic fry,the sweet pepper is,an onion imports a stove takes time 6 minute 100% heats s by pick up a person mixes when , the time has passed by 3 minute then import a stove then poor The time is up. or , enough [ when ] angry taste Amen! fetch add a dish scatters over with pepper powdery parsley fully eats
follow other menu done to a turn thai-food-online.blogspot.com

KHAO AOB HED( rice bakes the fungi , Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will come to meet menu Thai frog again a kind is KHAO AOB HED( rice bakes the fungi , Thai food )
The compound
 a mushroom washes cleanly take the part that has the earth sticks to go out split 100 gram halves
a mushroom has soaked soft until already the lane in rows long 2 the measuring cup
a black mushroom soaks soft until slice the 1/2 measuring cup square
the green pea washes to pull the horizon by go out to slice the 1 centimeter size scalds 1/3 cookedly the measuring cup
the pineapple slices to are 1/4 dice measuring cup square
big tomato slices to are 1 dice square
yellow corn bakes cooked pick 1/4 the measuring cup
C white 2 the tablespoon
1 cane teaspoon sugar is
1/4 powdery teaspoon pepper is
1/4 powdery salt is teaspoon
dry-cooked rice 2 the measuring cup is
2 vegetable tablespoon oils are
The way does
1. the all vegetables and the ingredients except , powdery pepper mixes blend to close the lid reaches a stove takes time 2.30 minute 100%
2. heats s lift to come out a person disgorge the heat adds rice mixes blend to close the lid reaches a stove takes time 4 minute 100%
3. heats s lift to depart a stove sprinkles with the pepper mixes blend to fetch divide fully eat immediately
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MA RA SROAD SAI( a cavilla fruit stufves , Thai food )

bt pipat
Hi! , list entourage thai-food-online.blogspot.com , today we will come to meet with name menu MA RA SROAD SAI( a cavilla fruit stufves , Thai food )
The ingredients 
1 pig piece piece soup
4 measuring cup waters are
2 cavilla fruits are
300 minced gram porks are
the shrimp chops to are circumspect [ powdery ] 100 a gram
6 mushrooms soak softly chop carelessly
4-5 petal garlics are
7 peppers are
1 parsley root root
the 1-1/2 fish tablespoon sauce is
C white 2 the tablespoon
the dry cabbage leaves ( leaf mustard ) is , , the parsley is , , a carrot is
The way does
1. slice a cavilla fruit is long about 2 inch the foot takes the entrails goes out
2. pound parsley garlic pepper root mixes shrimp fish sauce mushroom pig mixes blend to induce stuff in a cavilla fruit decorates with a carrot carves to are a flower
3. boil pig piece soup in water just off the boil boils a cavilla fruit flavors with C white simmer middle fire about 30 minute put something down to fetch add a deep dish sprinkles dry cabbage leaves ( leaf mustard parsley )
follow other menu that thai-food-online.blogspot.com

PEEK KAI NAM DANG( Ompok water red bimaculatus , Thai food )

Hi! the entourage is thai-food-online.blogspot.com , today again on day we will come to meet for cook Thai please will for today is a menu that likes bely again PEEK KAI NAM DANG( Ompok water red bimaculatus , Thai food )
The ingredients
1 chicken piece piece soup
2 measuring cup waters are
the 1 Ompok kilogram bimaculatus is
100 minced gram porks are
a chicken grinds 100 a gram
kiss big slice 2 tablespoon fibers
the garlic chops 1 the tablespoon
parsley root slices 1 tablespoon fiber
2 powdery teaspoon peppers are
1 powdery teaspoon salt is
2 tomato tablespoon sauces
2 corn tablespoon flours are
1 cane tablespoon sugar is
2 vegetable tablespoon oils are
the parsley is , , the lettuce is
The way does
1. pulpy Ompok bimaculatus bone goes out
2. pound pepper root parsley garlic blend to lead minced chicken pork grinds to mix blend add in the Ompok bimaculatus
3. induce steam cookedly stop coldly
4. boil chicken piece soup in water just off the boil puts something down to stop
5. cook kiss big with enough [ when ] oil has kissed to add the all seasoning already adds the Ompok bimaculatus then until lose good then add enough [ when ] water condensed powder fetches to add a dish decorates with the parsley , the lettuce prettily fully eat
follow other menu done to a turn thai-food-online.blogspot.com

KAI PAD PRIK TOM YAM( a chicken cooks spicy lemongrass soup chili , Thai food )

Hi! , the entourage is thai-food-online.blog.com , today we will come to meet with Thai menu again a kind is KAI PAD PRIK TOM YAM( a chicken cooks spicy lemongrass soup chili , Thai food )
The ingredients
1 spicy lemongrass piece piece soup
the 1 measuring cup water is
the ridgepole of a roof slices big 1/2 bright a kilogram
the cashew nut fries enough [ when cooked ] 1/2 the measuring cup
3 vegetable tablespoon oils are
the garlic chops 1 the tablespoon
goat red pepper chops to are circumspect [ powdery ] 1 the tablespoon
1/4 powdery teaspoon pepper is
2 leeks slice to are
The way does
1. lead the ridgepole of a roof , come to mix with the garlic chops , the pepper is powdery , goat red pepper chops , ferment keep 10 long ago minute
2. dissolve spicy lemongrass piece soup and water just off the boil
3. stand the frying pan adds oil , enough [ when hot ] , lead the chicken down cook enough [ when cooked ] add soup spicy lemongrass soup water that dissolves already the cashew nut , the leek cooks blend , fetch add a dish fully eat
follow other menu done to a turn thai-food-online.blog.com

MOO AOB VON SEN( a pig bakes noodles made of green grams , Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will come to meet a menu that likes one again the list for example , MOO AOB VON SEN( a pig bakes noodles made of green grams , Thai food )
The ingredients
1 pig piece piece soup
2-1/2 measuring cup waters are
back pig in 3 scratch
it 1 pork slices scratch
noodles made of green grams soaks 2 the measuring cup
the ginger pounds crushed
parsley root
, 5-6 petal garlics are
10-15 peppers are
the sauce flavors 2 the tablespoon
C black 1 the teaspoon
The way does
1. slice a pig is thick about 1 centimeter
2. slice it bright pig arrange throughout pot buttocks pounds pepper root parsley garlic and the ginger lay to arrange
3. boil pig piece soup in water just off the boil puts something down
4. lead noodles made of green grams adds a pot leads a pig arranges to close top lid mixes 2-1/2 soup measuring cup waters and the sauce flavor C black , pour on a pig that arrange to keep an earthen pot puts on the stove poor moderate enough [ when ] little water fully eats
follow other menu done to a turn thai-food-online.blogspot.com

KHAO AOB KUNCHANG( rice bakes the Chinese sausage , Thai food )

by pipat 
Hi! , meet again with thai-food-online.blogspot.com , for today we will come to meet with KHAO AOB KUNCHANG( rice bakes the Chinese sausage , Thai food )
The ingredients
1 chicken piece piece soup
3 measuring cup waters are
milled rice 2 the measuring cup is
the ridgepole of a roof slices 100 a gram
the 1 Chinese pair sausage is
3 mushrooms soak to slice
the garlic chops 1 the tablespoon
the sauce flavors 1 the tablespoon
4 1/2 powdery tablespoon vegetable oil tablespoon peppers are
goat red pepper is , , the parsley is , , the cucumber is , , the leek is
The way does
1. boil chicken piece soup in water just off the boil puts something down to stop
2. milled rice had washed cleanly then air recently
3. lead rice goes to cook with 2 tablespoon oils fetches to add the utensils stops
4. stand the frying pan adds 2 tablespoon oils fries enough [ when ] garlic kisses , add Chinese chicken mushroom sausage down cook blend to flavor with the sauce flavors powdery pepper leads rice down cooks blend
5. fetch rice adds a pot boils rice the electricity adds 3 soup measuring cup waters opens work poor dry-cooked rice button is well-cooked good
6. sprinkle goat red pepper slices fiber , eat with the cucumber parsley , the leek is
follow other menu done to a turn thai-food-online.blogspot.com

Hunting For Popular Ebooks, Library Information, For Traditional Thai Foods Cooking Techniques

By: Christopher Phillips
Thai cuisine is becoming universally extremely prominent! And its popularity is also growing worldwide.

There are a multitude of Thai foods popular books, articles and ebooks from all of which you are often able to get a rapid download directly on to your computer. However sometimes the information you may want takes a bit of research.

You may of course always commence with a hunt in Google just by making use of the suitable words used in this article.

For instance, in just a couple of days I was able to get loads of information on nearly all of the popular Thai foods recipes, books, articles and ebooks on the market.

To intensify my information exploration I also used Google to find the access to comparative forums and blog sites, relevant to my project on Thai foods recipes. You could well uncover the information you require quite rapidly but if you can’t, then leave a comment asking possibly for further details of a particular recipe, book, ebook or what it is you may be looking for. In a couple of days you may well have a definite reply.

A few bits of the received feedbacks were free but as I was expecting, the bought Thai foods recipes books and ebooks certainly were of better quality with a far more extensive range of Thai foods preparations.

You must remember the law, not to copy any text of, foods recipes or images unless first seeking authorisation. If in doubt then communicate with the originator of the who will sometimes be only too pleased to share the article with you.

Thailand, the focus of a national poll pointed out that very little of the people asked could find it possible to find Thailand on a chart! Also astonishingly a lot confused Thai dishes with Chinese cuisine.

A quick bit of Geography! Just for the record Thailand is situated in South East Asia, covering an area of nearly 513,115 square kilometres. It is approximately the size of France. It joins Burma in the north and west, the Andaman Sea in the west, Laos in the north and north-east, Cambodia and the Gulf of Thailand in the east, and Malaysia in the south.

There is little comparison between Chinese and Thai foods recipes, they each have their own unique style! Similarly, you would find little comparison with Japanese and Korean foods recipes either.

Thailand's weather plays a huge role in its cuisine, but the strong spirit of the Thai people plays an even larger role. Everywhere you visit in Thailand there are magnificent foods recipes arranged with fresh ingredients. But discovering tasty foods recipes, locating "one off" spices and ingredients and learning Thai cooking techniques discourages quite a few cooks from even trying to copy what is offered in Thailand.

Perhaps several of the Thai foods recipes possibly may not be convenient for a person just learning how to cook these original delicacies. But for the input needed, as already outlined, it is well worth the cost of buying quality articles,popular books or ebooks. There are always a big selection of tasty foods recipes for someone who really wants to experiment with lovely Thai foods recipes or even just in order to use these books or ebooks to experiment with.

Interestingly by experimenting with the secrets of the art of Thai cooking while of course enjoying delicious Thai foods recipes then your creations may be on a par to anything that can be found in Thailand. All that is necessary is, similar to anything else is a lot of trial and error! and possibly a lot of patience if your efforts don't turn out right at your first attempt. A lot of people wanting to gain experience try Thai cookery night school classes and Thai foods recipes correspondence courses that are able to readily be discovered and who knows will probably help with that learning curve! Even in this high tech day and age the public library is still a bottomless treasure chest of information.

Another interesting feature about Thai culinary is fruit and vegetable crafting, they are incredibly adapt at doing it but with a little training I am sure it is not beyond any normal person to make a satisfactory endeavour at the art.

Friends tell me there is no better way to study Thai foods recipes than to personally visit Thailand. For instance they arrange celebrations for their New Year, “Songkran” over three days, usually in mid April. If you're considering travelling to Thailand specifically for their New Year celebrations however, be ready to get soaked!. But! The normal climate of Thailand is sub-tropical with very long periods of sunshine and exceptionally high humidity. There are three seasons. The hot season lasts from March to June. The wet season, from July to October. The cool season from November to February. The average winter temperature is 20c and the high temperature is 37c.

But be assured the rain will not affect the courtesy of the local people, they are so friendly and their courtesy is unbelievable. I can tell you this from personal experience.

A lot of English is spoken in Thailand and you will not find it laborious to get unlimited tips to "take away" with you on Thai foods recipes.

Lots of my personal favourite Thai delicacies don't include meat. If you've ever seen the meat sellers in the local markets in Thailand, you would probably comprehend why I prefer mostly vegetarian dishes when I visit! This is a personal thing clearly; I have lots of friends who herald the local Thai meat dishes. Really though, I feel that sometimes the heaviness of the meat tang can cover the other subtle flavours in some Thai dishes and who requires that?

“Thai's Foods Recipes Cuisine as a culture can be seen through the window of one's kitchen”.

For me I can’t wait for my next opportunity to revisit Thailand again. Clearly one of the main reasons is to participate once again in the rich dishes on offer but also to embrace old companionships. Thailand is a wonderful place to visit and who can say one day I may even consider retiring there!

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


The originator of this article Christopher Phillips gathered much expertise during many years running a very busy popular restaurant and travelling the globe. He has always had an avid interest in collecting popular foods recipes universally. Today this material is without doubt normally available for instant download. You are more than welcome to copy and distribute this article in it’s entirety with the normal acknowledgment to the creator. For more information please feel free to visit: Cothivale Books - Foods Recipes More Interesting Reading - Popular Ebooks Library

NAM PRIK KRA CHAI KUB MOO SUB( chili sauce is fingerroot , with minced pork , Thai food )

by pipat 
meet again with thai-food-online.blogspot.com , today we will come to meet with species chili sauce menu again bely NAM PRIK KRA CHAI KUB MOO SUB( chili sauce is fingerroot , with minced pork , Thai food )
The compound
5 yellow chilis are
3 young galingales are
the lemongrass slices 4 tablespoon fibers
parsley root slices to are circumspect [ powdery ] 1 the tablespoon
6 head shallots are
2 shrimp tablespoon pastes are
fingerroot , the lane slices 4 tablespoon somes
the pork chops to are circumspect [ powdery ] 1/2 a cup
1-1/2 coconut cup cream is
fish sugar bucket water tamarind sauce wets
The way does
1. pound chili sauce then until is circumspect [ powdery ]
2. 1/2 coconut cream cup spoon simmers enough [ when condensed ] add that pound down cook enough [ when ] kiss to lead the pork down cooks together , add coconut moderately cream has condensed character , The liquid , flavor sweet , sour lead , enough [ when ] be angry put something down
vegetables preparation
the vegetables which should eat with chili sauce fingerroot , with minced pork for example , edible inflorescence of a banana plant is olive , The young , parsley , leek , cowpea , section beans , the eggplant is fragile , cucumber , the Ipomoea is
The side dishes
the snake-head fish burns , or , the shrimp burns
utensils arrangement
choose the utensils that is blue patterns very group simmers in a cup lays on tray with big pedestal , very the vegetables appeareds the tray with pedestal separates to are a kind , carve or , bind the bouquet follows the suitability
follow other menu done to a turn thai-food-online.blogspot.com

Thai Food & Cooking

"Thai food offers a variety of flavours and tastes. The subtle mixing of herbs and spices and market-fresh ingredients makes dining a special culinary experience."

Eating ranks high on the Thai scale of pleasures, and meals are informal affairs. The staple is rice, either ordinary or glutinous, accompanied by a variety of dishes that can be eaten in almost any order, and seasoned to individual taste with several condiments such as fish sauce and chilli peppers. Most often there will be a soup of some kind, a curry, a steamed or fried dish, a salad, and one or more basic sauces. Desserts may consist of fresh fruit or one of the many traditional Thai sweets.

Much of what is known about Thai cuisine evolved in the Central region. Rice, fish, and vegetables, flavoured with garlic, black pepper, and nam pla (fish sauce), along with an abundance of fresh fruit, comprised the basic diet of Sukhothai. With the rise of Ayutthaya, other elements were added. That now essential ingredient the fiery chilli pepper - was introduced at this time, along with the equally popular coriander, lime and tomato. These may have been brought from their native South America by the Portuguese, who also left a lasting imprint in the form of popular Thai sweets based on egg yolk and sugar. Other influences came from India, Japan, Persia, and especially China.

A century ago, meals were eaten by hand, pressing the rice into the little balls; today a spoon and fork are used for eating rice, while chopsticks are used for Chinese-type noodles.

Thai food differs from region to region. Unlike the North and Northeast, where glutinous rice is popular, Central Thais like the fragrant plain variety, most commonly steamed. In addition to fresh-water fish, there is seafood from the Gulf of Thailand, as well as a wide range of fresh vegetables. Chinese-Thai food is popular in cities like Bangkok, particularly in the form of numerous noodle dishes.

The Central region also has what is called the Royal cuisine, a more sophisticated version of the regional cuisine. Influenced by the kitchens of the Royal Court, the dishes are elaborately put together, making it as much of an art form as a culinary masterpiece.

The food of the North is a distinctive as its culture. Steamed glutinous rice is preferred, traditionally kneaded into small balls with the fingers. Northern curries are generally milder than those of central and northeastern Thailand. The influence of neighbouring Burma is evident is such popular dishes as Kaeng Hang Le, a pork curry that relies on ginger, tamarind, and turmeric for its flavour, and Khao Soy, a curry broth with egg noodles and meat, topped with spring onions, pickled cabbage, and slices of lime.
Traditional Kantoke Table

A favourite regional speciality is a spicy pork sausage called naem. The traditional form of meal is called a Kantoke dinner during which diners sit around a small low table. Nightly gala performances of a royal version of the Kantoke banquet can be enjoyed at reconstructed wooden palaces. These performances include troupes of local dancers, resplendent in traditional costume and can be pre-booked at this link.


"River fish is most popular in the Issan region" Northeastern food reflects the influences of neighbouring Laos in a number of dishes. Glutinous rice is the staple, and the food is highly seasoned, like larb, made with spicy minced meat or chicken,. som tam (green papaya salad), and kai yang (barbecued chicken). Meat was once scarce in villages, and freshwater fish and shrimp are the principle source of protein, sometimes fermented.

In the South, the coconut plays a prominent role in many dishes; its milk tempers the heat of chilli-laced soups and curries, its oil used for frying, and its grated meat serves as a condiment. Fresh seafood from the surrounding waters is abundant: fish, prawns, lobsters, crab, squid, scallops, calms and mussels. Cashew nuts from local plantations are eaten as appetisers or stir-fried with chicken and dried chillies, while a pungent flat bean called sator adds an exotic, if somewhat bitter, flavour much admired by southern diners. Chinese-Thai food is popular in large cities as well. Other foreign influences can be found in such dishes as kaeng matsaman, a mild Indian-style curry seasoned with cardamon, cloves and cinnamon, and sate - skewered meat with a spicy peanut sauce that originally came from Indonesia.

With Thai cuisine enjoying an outstanding world-wide reputation for its unique flavours and tastes, there's no better way to learn about this cooking style than in Thailand itself. Visitors have a choice of venues where they learn from Thai chefs and culinary experts. All the techniques that create one of the world's most interesting cuisine's. Please let us know and we can make arrangements for a Northern Thai cookery class between 1 day up to a week.

Other Eating Possibilities in the North.
I have met folk who actually didn't like rice and although it was tempting to send him back home immediately with a "you're in the wrong country" retort if didn't cause much of a problem at all. I realise that not everyone loves the mouth-watering hot dishes that typify Thai cuisine. The main cities all boast of a number of excellent Chinese and Western restaurants. Chiang Mai is the centre with an astonishing number international first class dining areas. Hawkers stalls abound and the city has ample representations of English, Irish, French, German, Swiss, Spanish, American, Korean, Japanese outlets as well, of course, as most of the regular fast food franchises. Not easy to be hungry in such a diners paradise. Pubs are also easily found and there is a great variety of small road-side beer stalls to fully-fledged disco's.

The best deal in the country has to be the daily buffet lunches held at the major hotels. For as little as $2.50 diners can experience local and international delicacies until their hearts content or belly full.

Chiang Mai has an annual food festival in November where the city's best chef's compete in friendly rivalry at presenting the best cuisine both Thai and international.

Join a course and learn to cook delicious Thai food.

Check out the city guides for great restaurants in each city.


Home > Culture and People > Thai Food

PLAKAPONG AOB WOON SEN ( the fish estimates the thicket bakes noodles made of green grams , Thai food )

by pipat
Hello! you the entourage thai-food-online.blogspot.com , today we will come to meet with kind fish menu are PLAKAPONG AOB WOON SEN ( the fish estimates the thicket bakes noodles made of green grams , Thai food )
The ingredients
the fish estimates the thicket cuts to are 200 was a gram
noodles made of green grams soaks to slice is 2 was the measuring cup
1/2 soup measuring cup water
it hard pig slice to is large-sized 1/3 the measuring cup
4 vegetable tablespoon oils are
the ginger slices to are 4-5 spectacles spectacles
10 peppers are
the sauce flavors 2 the tablespoon
2 tablespoon wines are
2 cane teaspoon sugars are
2 shellfish teaspoon oils
The way does
1. mix the sauce flavors cane sugar oil shellfish water soup pepper person wine blend
2. induce mix with vegetable noodles made of green grams fish oil estimates ginger thicket gives throughout
3. add an earthen pot for bake to support buttocks with it hard pig puts on the stove enough [ when ] moderate cooked put something down fully eat to sprinkle with the parsley
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NAM PRIK KHING DONG KUB KUNG KEM( blessing ginger pickling water with salty shrimp , Thai food )

by pipat
Hello! ( yes sir ) , the entourage is thai-food-online.blogspot.com , today we will come to do chili sauce eats again the some that is NAM PRIK KHING DONG KUB KUNG KEM( blessing ginger pickling water with salty shrimp , Thai food )
The compound
15 guinea-peppers are
5 petal garlics are
2 shrimp tablespoon pastes are
3 tablespoon fishsauce are
3 lime tablespoon juices are
2 bucket tablespoon sugars
The way does
 pound chili sauce blend to have salty lead
vegetables preparation
the vegetables which should eat with chili ginger pickling sauce for example , cucumber , the eggplant is fragile , the lettuce is white , Sato vegetable , cashew nut top
The side dishes
pickling ginger chooses young ginger peels to slice bright pickling balcony with orange salt cane sugar juice about 2 hour
salty shrimp chooses nun shrimp haha! whitely and fresh have washed cleanly then arrange to appeared a pot sprinkle salt add the water put on the stove to close the lid about 5 minute fetch to go up enough [ when cold ] peel split 2 the section wipe , black back shrimp heel goes out
utensils arrangement
choose the utensils composes chili medium-size glass lays on cradle big very side dishes dish and split to appeared one-sided the cucumber peel to split are lengthwise fragile eggplant divide to are four enough [ when ] beautiful lettuce white bolt catch to coil are the word , Sato sheep vegetable and insert the wood , cashew nut top binds to are the bouquet
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TOD MUN MOO( fried fish pig patty Yes , Thai food )

by pipat
Hello! menu Thai entourage from thai-food-online.blogspot.com , today we will come to meet with Thai menu again type for example , TOD MUN MOO( fried fish pig patty Yes , Thai food )
The ingredients is
the pork grinds ( the back in )2 , the measuring cup is
2 wheat tablespoon flours are
1-1/2 cassava tablespoon starch is
crowd into slice 1 tablespoon fiber
1/4 teaspoon salt is
the 1 reddish yellow is
1/4 spicy measuring cup ingredients is
vegetable oil for fry 2 the measuring cup
Ingredients spicy compound
2 dry big chilis are
2 head onions
6 petal garlics are
2 galingales are
2 lane tablespoon lemongrasses
the 1/2 shrimp tablespoon paste is
1/4 teaspoon salt is
the parsley , the 1/2 teaspoon fennel is
The way does
1. lead a pig has that to grind then pound altogether with spicy ingredients blend sticky until goo
2. fetch a pig has that to mix spicy ingredients already adds the enameled basin adds reddish person yellow blend
3. mix wheat flour and cassava starch quietly sprinkle to give throughout , a person blend from that time add Yes , an uncle and crowd into person lane next until sticky add person salt next about 50 time
4. lead of at mix keep induce fry by mold round the size follows to want moderate fire gives enough [ when ] cooked yellow
5. very fully the side dishes while , still hot the side dishes such as the lettuce , cucumber , a tomato and the sauce follow to like
other menu follows done to a turn , thai-food-online.blogspot.com

Krour Thai

By jack Menon
362. 8th Avenue @28th St
New York 10001
Phone: 212-239-8792
Thai food is gaining popularity day by day and it is getting becoming a choice for many in order to celebrate there occasions. It is getting a major position in the menus of the parties. Most Thai recipes have a base of onions or, more often, shallots. Shallots are high in potassium and have a slightly different flavor compared to onions - they also cook faster, which makes them a great addition to curry pastes. Garlic and chilies (red, green, and yellow) are used in generous amounts in the Thai kitchen, and mostly is used fresh, instead of bottled. Along with herbs and spices, there are various sauces and other specialty ingredients essential to authenticity. Fish sauce and soy sauce are some of the unforgettable incidents of Thai cooking. To finds a perfect Thai cuisine is a difficult task but when you have a place like Krour Thai all your difficulty disappears.
Krour Thai is a wonderful place located in New York that caters to the best quality Thai cuisine. The menu here has every kind of Thai dish available for your choice. The atmosphere is warm and inviting that would definitely turn your party into a special one. The staff is friendly and polite that offers quick service and does not require you to wait long time for your order. The interior of the restaurant is having so lovely combination that suits every occasion in the perfect manner. All the dishes are prepared in the perfect manner top provide you with the exclusively delicious food. The prices are really affordable. If you prefer vegetarian cuisine then Krour Thai is the best place to get pure vegetarian dishes too. The restaurant has excellent food delivery service.
The casual atmosphere available here, is highly appreciated by the visitors. Among the various dishes there Thai noodles are in high demand due to its special taste and wonderful presentation. Krour Thai is a great place to find the best kind of Thai cuisine in the cheapest prices and excellent taste. The restaurant is one of the best restaurants in the New York City. Whatever may be the occasion but the restaurant boosts that it would definitely make your occasion a memorable one.


About the author:
To know more about Krour Thai kindly visitEats.com
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NAM PRIK POO( chili meat crab sauce ,Thaifood )

by pipat
Hello! , the entourage is thai-food-online.blogspot.com , today we will take you visits with a menu that likes again a kind is NAM PRIK POO( chili meat crab sauce ,Thaifood )
The compound
crab meat boils 1 cooked a cup
10 fresh guinea-peppers are
5 yellow chilis are
20 petal garlics are
3 tablespoon fishsauce are
3 bucket tablespoon sugars
3 lime tablespoon juices are
part white leek slices to are circumspect [ powdery ]
The way does
1. pound the chili and the garlic are circumspect [ powdery ] flavor sour , The salty , The sweet , already mix prevent crab meat is circumspect [ powdery ]
2. fetch add the utensils sprinkles with the leek slices to vacate A grind
vegetables preparation
the vegetables which should eat with NAM PRIK POO , for example , stems of the water lily , olive top , cucumber , the eggplant is fragile , a cavilla fruit boils , Mon roselle boils
The side dishes
minced pork molds a piece fries
The arrangement adds the utensils
choose the utensils that compose a cup adds chili sauce lays on side dishes dish and a dish for very the vegetables separate separately the stems of the water lily copy the fiber cut long 3-4 inch olive top catch to bind are the bouquet , the cucumber erodes a rut splits lengthwise eggplant fragile child divides to are 4-6 the part don'ts torn separate , a cavilla fruit and Mon very roselle keep altogether decorate with yellow chili , the guinea-pepper is
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Herbs and Spices used in Thai Cooking

Submitted by: Vipp_Thai
Horapha. Kaphrao and maenglak are varieties of sweet basil, annuals growing about 40 cm high. Horapha seems to be the nearest to the sweet basil used in European tomato dishes and Italian pesto. a sauce eaten by the Genoese with pasta and also used as a flavouring for soups. Horapha is used here as a vegetable and for flavouring. Kaphrao leaves are narrower and often tinged with reddish purple. It releases its aroma and flavour only when cooked and is used with fish, beef and chicken. Maenglak leaves are slightly hairy and paler green than horapha. It is sometimes called lemon-scented basil but definitely has a peppery taste when chewed; it is very similar to Italian dwarf basil and is used as a vegetable and for flavouring. The seeds (luk maenglak) are used in desserts, becoming gelatinous when soaked in water for a few minutes. In countries where these sweet basils are not available fresh, you should grow them yourself since dried ones are useless and all three are easy to grow from seed. In temperate climates they may be grown outdoor in summer in full sun or in pots in the kitchen window the rest of the year

Mint; bai saranae; Mentha arvensis. this mint is similar to the mint used for mint sauce in England and is used here as a vegetable and for flavouring.

Pepper; Phrik thai; Piper nigrum. Black pepper is milder but more aromatic than white pepper. Fresh green peppercorns are delicious with a special aromatic taste of their own and are available all year round but are best towards the end of the rainy season.

Chillis; phrik: Capsicum spp. Scientists believe that chillis are native to Central America and that they were brought to India and the Far East by the Portuguese in the 16th Century. They are called "ship pepper" in India to distinguish them from the native pepper, Piper nigrum or phrik thai. This means that Thai food has been chilli-hot for only the last 400 years. Many Thais, including one of our foremost botanies, are reluctant to believe this, arguing that chillis may have been brought to Asia across the Pacific or even that chillis originated in Central Asia and were taken by Mongoloid people to the New World. They also argue that chillis have been known and used for centuries as a medicine as well as a condiment, to lower high blood pressure and cholesterol.

Whatever the arguments, there are over ten kinds of chillis in local markets varying in size and pepperiness. The smallest and hottest is phrik khi nu of which the kind called phrik khi nu suan is the hottest. Phrik chi fa are finger size and may be red. green or yellow. Both these chillis are Capsicum frutescens. A larger one. Capsicum annum, phrik yuak, is pale green and used for stuffing. Another variety popular in Chiang Mai is phrik num. The bell or sweet peppers are not used in Thai cooking but may be used as substitutes. In recent years a new chilli has been imported from Mexico called phrik khi nu Kaset which has a longer pod than our native phrik khi nu.

Garlic; krathiani: Allium sativum. Garlic can he bought in quantity and should be hung by its stalks. It is easier to peel garlic after smashing the cloves with the side of a knife. To make garlic oil. chop a handful of garlic, and fry it in plenty of hot oil until golden. The oil and the fried garlic can be stored in a jar for garnishing kaeng child and for tossing with noodles and rice. Pickled garlic: krathiam dang; pickled in vincai flavoured with a little sugar, may be bought at almost .any market.


About the Author
Vipp Rongsit is an editor specialize in Thai food & Thai recipes. Thai Restaurants | Thai Salad Recipes | Thai Food Recipes

NAM PRIK BAI MA KAM OON( chili tamarind young sauce is , Thai food )

by pipat
meet again withthai-food-online.blogspot.com , for today we will come to meet with Thai menu again bely NAM PRIK BAI MA KAM OON(chili tamarind young sauce is,Thai food )
The compound
20 guinea-peppers are dry , fry give the frame
the garlic slices the some lengthwise 15 the petal fries yellowly
The shallot slices thin , 10 the head fries yellowly
narrow 1/2 dented enough [ when ] broken cup pig
1/2 young cup tamarind
2 fishgood tablespoon sauce are
2 bucket tablespoon sugars
a little lime juice is
6 reddish yellows are
The way does
1. pound chili enough [ when ] crushed sauce flavors mellowly
2. boil an egg gives hard cooked , peel the bolt is vegetables preparation
The vegetables which should eat with chili tamarind young sauce , for example , cucumber , the eggplant is fragile , cabbage , section beans , stems of the water lily , the water mimosa is
The side dishes
boiled egg , the Ompok bimaculatus fries
utensils arrangement
choose blue patterns picture leaf dish , lay chili glass keeps one side of a dish , very the side dishes , and the vegetables keeps to are a category , cucumber bolt is a leaf , fragile eggplant will is a quarter , cut the cabbage decorates to are tiny , cut section beans is , the stems of the water lily copies the fiber , cut be , the water mimosa has chosen to cut then bind is the handful
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NAM PRIK PLA KROUB( chili dried fish sauce , Thai food )

by pipat
Hello! yes sir , the entourage is thai-food-online.blogspot.com , for today we will come to meet with kind chili sauce menu again bely NAM PRIK PLA KROUB( chili dried fish sauce , Thai food )
The compound
the Ompok bimaculatus roasts sheep frame but , the 1 cup meat is
the shallot burns 10 the head
petal big garlic burns 10 the petal
dry big sheep chili roasts the fire gives 10 frames
push 2 tablespoon lanes
3 fishgood tablespoon sauce are
3 bucket tablespoon sugars
3 lime juices are tablespoon
boiled cooked moderately water is
The way does
1. pound kiss , garlic , dry chili are circumspect [ powdery ]
2. mix fish good sauce , bucket sugar , lime juice and boiled cooked water blend
3. mix sauce pounds the Ompok bimaculatus , enough [ when ] blend
vegetables preparation
the vegetables which eat with chili dried fish sauce for example , , parsley , the lettuce is white , section beans , curcuma is white , cucumber , the eggplant is fragile , mango top
The side dishes
the pork fries or , the chicken fries
follow other menu done to a turn thai-food-online.blogspot.com

NAM PRIK KUNG FOID( chili shrimp fiber sauce , Thai food )

Hello! yes sir , the entourage is thai-food-online.blogspot.com , today we will come to meet with Thai menu person who is like [ model ] , one be NAM PRIK KUNG FOID( chili shrimp fiber sauce , Thai food )
The compound
fiber shrimp beheads to wash cleanly roast 1/2 cookedly a cup
20 dry tiny chilis are
10 petal garlics are
4 cooked olives slice and abrade only for child meat
3 tablespoon fishsauce are
3 lime tablespoon juices are
especial part white leek slices 2 tablespoon fibers
The way does
1. pound dry chili , the garlic are circumspect [ powdery ]
2. mix at pound with olive meat flavors with the fish sauce , lime juice , add fiber shrimp has already a person blend , fetch add support win sprinkle with the leek
vegetables preparation
praise press the eggplant , catch bind the bouquet
cucumber , the bolt is
bolt eggplant is the word
curcuma white carve to is the rhizome
a cavilla fruit scalds cookedly split a half
cowpea , cut very in the cucumber which pretend the collar
The side dishes
snake-head sunlight one crisp fish slices to are soft is don't torn separate
the arrangement down the utensils
choose the utensils for add put in , the side dishes and the vegetables put in , separate vacately compose , cup puts in , cradle dish adds snake-head crisp fish , a basket adds the vegetables by support with the banana leaf , very the vegetables is a kind alternates beautifully , fully eat
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NAM PRIK PAH( chili forest sauce , Thai food )

by pipat
Hello! ( yes sir ) , the entourage is thai-food-online.blogspot.com , today we will come to meet with kind chili sauce menu is NAM PRIK PAH( chili forest sauce , Thai food )
The compound
10 goat fresh peppers burn
the shallot burns 10 the head
the garlic burns 5 the head
the shrimp paste burns 2 the tablespoon
2 tablespoon fishsauce are
3 lime tablespoon juices are
the snake-head fish burns only for the meat
The way does
1. pound the chili , kiss , garlic , shrimp paste , carelessly flavor with the fish sauce , lime juice is
2. lead chili sauce mixes with that pound blend
vegetables preparation
the vegetables will which should eat waterproof forest chili for example , , lead tree vegetables , the pumpkin boils , fragile eggplant is
the side dishes
boiled hard egg is
utensils preparation
choose the utensils is tiny basket for lay chili glass , and lay on size moderate basket , support with the banana leaf , very the vegetables keeps to are a kind , peel a boiled egg splits to are a quarter lays to put in follow the vegetables puts in , decorate with goat fresh bolt pepper is
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NAM PRIK KAI( chili chicken sauce , Thai food )

by pipat
Hello! ( yes sir ) , the entourage is thai-food-online.blogspot.com , for today we will come to meet with species chili sauce menu again bely NAM PRIK KAI( chili chicken sauce , Thai food )
The compound
the chicken roasts cooked slice 1 rough a cup
10 dry big sheep chilis are
the skin crowds into 1/2 the teaspoon
the galingale slices 1 teaspoon fiber
parsley root slices 1 teaspoon fiber
lemongrass , slice 1 tablespoon fiber
7 head shallots are
7 petal garlics are
the shrimp paste burns 1 the tablespoon
3 tablespoon fishsauce are
3 kerosine can tablespoon sugars
tamarind water wets 3 the tablespoon
1/2 vegetable cup oil is
The way does
1.pound chili sauce are circumspect [ powdery ] add the chicken pounds enough blend
2.cook at pound with vegetable oil kiss and float up during boiling to flavor with the fish sauce , kerosine can sugar , tamarind water wets
vegetables stalk vegetables preparation Yes , an uncle peels to scald enough the cabbage boils cooked pickling garlic pickling leek
The side dishes
an egg boils cooked peel and split to is a quarter
very utensils way is
fetch put in clear a cup lays on a dish selects the vegetables lays to are a kind and arrange cooked egg keep one ( part ) in vegetables dish , the cabbage splits to are leek pickling quarter coils next pickling sheep garlic is part petal Yes , an uncle cuts lengthily fully eat
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Thai Food and Unique Flavours

by: Guest
Awag Once described Thai food as "having three tastes: hot, hotter, and hottest." As anyone who has ever inadvertently bitten into one of the tiny green or yellow chillies that lie concealed in many dishes can attest, there is a degree of truth in the observation. But only a degree. True connoisseurs would quickly add that it also has an infinite variety of other flavours, both assertive and subtle, which collectively make it one of Asia's most distinctive cuisines.

China, India, Java, even far-off Portugal have exerted an influence on Thai cooking over the centuries, bringing with them certain spices and herbs and other ingredients. Some of these, mainly Chinese, were incorporated almost unchanged: most, however, underwent gradual alteration to meet local tastes, ultimately emerging as something uniquely Thai.

Once known only to a comparative handful of travelers who came to the source. Thai food is currently enjoying an international vogue. There are reportedly more than 200 Then restaurants in Los Angeles alone, and numerous others are to be found in London, New York, Paris, and almost every other major city in the world where Thai students gather. The cuisine has been "discovered" by various food magazines and articles written in praise of its exotic flavours.

What produces the wide range of tastes that one perceives in the assorted curries, soups, salads, snacks, and sweets cooked Thai style9 For the answer, let us look at the extraordinary array of herbs, spices, and other ingredients that the average Thai cook would regard as essential, some bought from the nearest market but many picked fresh from the garden. Of the fresh seasonings, undoubtedly the most celebrated are the chillies. These are not, a novice might suppose, limited to one or two varieties, scarcely distinguishable from each other. In fact, perhaps a dozen different kinds of chillies play a part in Thai cooking, varying considerably in both flavours and potency.

The most explosive is the smallest, a yellow-orange bombshell known as “phrik khi nu luang”. closely followed by a green variety called “phrik khi nu” ( which, translated literally, means "rat dropping." the name deriving from its shape.) An encounter with one of these half-inch terrors can make a strong man rush for the nearest glass of beer, but no true lover of Thai food would dispense with them in certain dishes. A number of larger chillies, several degrees milder, are also used when a less aggressive flavour is called for. Green peppercorns find their way into some mean dishes, particularly those involving game.

Equally ubiquitous are the aromatic leaves of the coriander plant (phak chi) sprinkled lavishly on just about everything from soups to curries. One foreign resident, less addicted to the flavour than most Thais, swears he was once served a coriander garnished bowl of ice cream: but this experience, if true, must be regarded as an aberration.

Numerous other fresh plants are also added to Thai food for flavouring purposes. Lemon grass (takhrai) lends a delicate citron taste to several of the most distinctive soups as well as to some salads, and the leaves of the Kaffir lime (bai makrut) are used for a similar purpose in certain curries. For a long time, these two basic Thai seasonings were virtually unobtainable in Western countries, and countless travelers carried a leaf or two to homesick friends living abroad; now, thanks to the growing popularity of Thai restaurants, they can frequently be found in specialty markets in many of the world's major cities.
About the Author
Vipp Rongsit is an editor specialize in Thai food & Thai recipes.
Thai Dessert | Thai Salad Recipes | Thai Food

MOR KAENG(soup pot sweets , Thai food )

by pipat
Hello! yes sir , the entourage is thai-food-online.blodspot.com , for today we will visit with sweet menu at likes general is MOR KAENG(soup pot sweets , Thai food )
The compound
green pulpy shell gram steams to grind is circumspect [ powdery ]
3/4 the measuring cup
4 duck's eggs are
3/4 kerosine can measuring cup sugars
3 screw pines
1-3/4 coconut condensed measuring cup cream is
kiss fry just right
The way cooks
the green gram removes the shell soaks to warm 4 hour wash cleanly
the 1/4 measuring cup water adds the utensils closes with the plastic (s hold,seize ) to import a stove takes time 12 minute 100% heats then leads beans comes to grind is circumspect [ powdery ] stop
use a hand kneads duck's sugar kerosine can egg with screw until pine adds the mixed garden has gone up to rise then filter the screw pine runs away
add coconut cream and beans grind that reserve down mix blend with the compound have of an egg already pour down the utensils
import a stove takes time 10 minute 100%
shallot heats slices 1/4 a cup , 1/4 vegetable cup oil adds the utensils imports a stove takes time 5 minute 100% heats s lift to depart spoon onion stove goes up to lead oil has gone to pour down on sweets already elevates to lay on the screen stands a program does 12 scorched minute
lift come out pour with an onion has fried then press stick sweets
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Cooking With Spices

By: julie savill

Want to know how to jazz up your meals ?

Or to know the secrets of adding flavour to your meals?

There are lots of ways to add spices to your cooking .

with the right spices or herbs, you can add a lot of flavour to you meals . spices added to vegetables are a great way of getting kids to eat their veg.

Just as they do with vegetables; spices and herbs, are the secrets to making all foods taste delicious
The shelf life of each herb and spice is different, and all age, even under the best conditions. Check your herbs and spices — and those you consider purchasing — to see that they look fresh, not faded, and are distinctly aromatic.

You can get small bottles of most spices and herbs like basil, thyme oregano etc for two to five dollars a bottle, especially if you buy in bulk

You can use herbs to spice up scrambled eggs soups, patties ,omelets, and much more , they are very good for adding to bland foods.
Some spices you can use are, cinnamon ,clove, coriander, cumin, chilli, ginger, garlic, sage, parsley, nutmeg , mint , plus many more .
You can experiment with these to find your favourites, there are no hard and fast rules of what goes with what, just try different combinations to see what you like.

Here is a recipe for deliciously spicy eggs,

For scrambled eggs try using 1/4 teaspoon thyme and pepper, and 1/2 teaspoon salt and oregano, and 3 eggs. Mix the eggs, spices, and herbs together in a bowl.

Heat a frying pan on medium heat until very hot, then add your oil (preferably olive oil or coconut oil) to the pan. Wait a few seconds until the oil starts to smoke, then pour the eggs from your bowl into the pan.

Have a fork in your hand ready to scramble the eggs with, because they’ll start cooking instantly. Scramble the eggs for 30 seconds to a minute. Then use a spatula to scoop them out onto a plate

How would you like to learn the secrets of the most guarded restaurant recipes,
Check out this link.

http://tinyurl.com/yubykz

Article Source: http://articles411.com


Julie Savill wirks in healthcare and spends her spare time trying out new recipes.

Khao Chae - Essential of Thai Summer Dishes

By: Vipp Rongsit
Every April it seems as though everybody in Thailand is sweltering in the hot sun and getting ready for the Songkran water throwing festival. Gourmet Thai cooks are busy preparing their special cool-off dish called "Khao Chae". rice soaked in scented water and topped with ice.

Eating rice in cold water may sound just as appealing to people, not so accustomed to eating rice, as eating bread soaked in orange juice. It is an acquired taste and one is hardly expected to like it at the first try.

Connoisseurs, however, cannot wait to eat their first "Khao Chae" of the year. This dish usually appears on the menu around the end of March and disappears at the arrival of the rainy season. It is strictly a luncheon dish which makes it doubly popular because lunch time in Bangkok is every working man's and woman's highlight of the day. One can almost feel the sweet state of anticipation in the restaurants that put up their signs a week before, announcing the forthcoming arrival of this summertime specialty.

As the preparation which goes into the making of the side dishes to be eaten with this rice is very time consuming, few restaurants serve it, and the ones that do can make only a limited amount a day. For this reason people who set their hearts and souls upon eating Khao Chae usually reserve it in advance in order not to be disappointed should they arrive at the restaurant and find it all sold out. Otherwise, the thing to do is to arrive really early before the other customers spill out of their offices into the restaurant.

This rice is so special because it is a seasonal dish, something you have to wait for and before you get a chance to get tired of it the season is already over. Also, people who like to try out different kinds of food realize that something as refined and difficult to make as Khao Chae will eventually disappear from the eating scene, leaving room for dishes that can be churned out fast. In private homes, unless you have a fully equipped kitchen, nobody will bother to sit down and make it. What's more, if you order it in - restaurants (hotel coffee shops don't have it) it is reasonably priced. One set of Khao Chae which includes rice served in scented water with jasmin and rose petals floating in it plus six or seven side dishes fried onions stuffed with flaky white fish, green pepper stuffed with pork wrapped in a light net made of eggs, shredded crispy beef, shrimp paste mixed with fish and ginger and formed into little balls then dipped in batter and fried, fried salted egg, and shredded preserved cabbage stir-fried with eggs -- costs only between 40 to 60 baht (US$2-$3) depending on how elaborate and generous the portion.

Nobody knows for sure who actually thought up the idea of eating rice in cold water. Perhaps someone accidentally knocked over a glass of iced water into his rice, ate it, and decided that it was quite refreshing after all. As far as I can remember, it has always been there in the summertime just like the Songkran water festival.


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Vipp Rongsit is an editor specialize in Thai food & Thai recipes.

Thai Hom Mali Rice : The Rice Of Choice Around The Globe

By: Vipp Rongsit
Rice is the staple food of the Thai people. In fact, "kin khao" (eating rice) in the Thai language means "to have a meal". The Thai people have great reverence for this grain: stepping on it is considered taboo. In 1960, His Majesty the King revived the centuries-old tradition of the Royal Ploughing Ceremony, where blessed rice seeds are distributed to farmers throughout the Kingdom. His Majesty does not take only a symbolic role in safeguarding the success of the rice harvest, he has personally initiated and supervised numerous projects throughout the country to assist farmers in taking full advantage of modern technology and the latest advances in agriculture and irrigation. In Thailand, rice is grown in most provinces, though the highest concentration is found in six plains, namely: the Upper Northern, Lower Northern, Central, Upper Northeastern, Lower Northeastern and Southern Plains. Due to different soil conditions and climate, each plain produces different varieties with different qualities.

The Upper Northeastern and Lower Northeastern Plains are topographically separate but both produce the same kind of rice. This area is also famous for Thai Hom Mali Rice and glutinous rice.

The Lower Northern Plain is the second largest production area in terms of tonnage. The country's top quality grain, Thai Hom Mali Rice, is grown here.

Originating in Thailand, Thai "Hom Mali" Rice is the world's only traditional strain of rice with a natural fragrance similar to the pandanus plant. Though several other countries have tried to grow this variety, none has been successful in preserving its distinct aroma, texture and taste.

Thai Hom Mali Rice - "Hom" for its gentle, unique aroma and "Mali" for its jasmine white appearance - is the official name, of Thailand's finest fragrant rice. A photo-sensitive variety. Thai Hom Mali Rice is best grown in Thailand's Northeastern Region. Our annual harvest yields the best quality Thai Hom Mali Rice: long grain, silky smooth, pure white, a tender texture when cooked and a distinct fragrance.

Thai Hom Mali Rice is a traditional variety which was first found planted in Phanat Nikhom District, Chon Buri Province in 1945. Currently there are two sub-varieties - Khao Dok Mali 105 and Gor Kor 15. These sub-varieties of Thai Hom Mali Rice originated from a small village called Bang Klar in Bang Nampliew District, Chachoengsao Province in central Thailand. Widely grown in the North and Northeast of Thailand, the two sub-varieties produce similar quality of cooked fragrant rice.

Thai Hom Mali Rice has an international reputation for its appearance and cooking texture but most of all for its aroma, which is subtle yet fragrant. It is also the grain's versatility as a cooking staple that has made it such a mouth-watering prospect for consumers around the world.

Thai Hom Mali Rice is also very nutritious, containing high fibre, vitamins B1. B2, niacin, carbohydrates and protein but contains no gluten, so it is non-allergenic. It is rich in minerals such as iron, calcium and phosphorous. In highlighting its widespread popularity, the Thai Hom Mali Rice International Recipe Contest has been held to feature recipes sent in by individuals and institutions from around the world, sharing with us their ingenious creations.


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Vipp Rongsit is an editor specialize in Thai restaurant & Thai recipes.

"Khao Soy" (Chiang Mai Noodles)

This is the fettuccini Alfredo of Thailand!
It consists of a creamy curry sauce that is served over egg noodles. This particular dish is named after the Northern Thai city from which it was created: Chiang Mai.


Ingredients:
4 ounces fresh egg noodle
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup of coconut milk
4 ounces of ground pork
1 cup chicken stock
1 tablespoon curry powder
1 pinch of turmeric powder
2 tablespoons of fish sauce
1 teaspoon lime juice


Note:
The egg noodles should be fresh. If you cannot find fresh egg noodles, you may substitute almost any other noodle you desire. However if you intend to use dried noodles, remember to soak them first for 20 minutes.


Directions:
Here is the two step plan. You should be doing these simultaneously.


Step 1
Bring a medium sized pot of water to a boil.
Cook the noodles for roughly 20 seconds.
Strain the noodles, and put them on your plate


Step 2
In a medium sized saucepan, heat the coconut milk on low heat, and slowly stir in the curry paste. When it begins to simmer, add in the remaining items, except for the pork. Wait about 1 minute, then add in the pork, and cook until the pork is done (not pink in the middle)
Pour the sauce over the noodles, and voila!