KANG RANG NAMKHONG( spicy mixed vegetable water condensed soup,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com today beg for lead you go to know Thai menu where is known that KANG RANG NAMKHONG( spicy mixed vegetable water condensed soup,Thai food )
The ingredients
- the galingale(slice rough)1 cup
- the lemongrass( slice rough )1 cup
- red  onion 1 cup
- the garlic 1 cup
- shrimp  pastes are 1 tablespoon
- coconut cream
- the fish sauce
- cook fresh follow like such as edible inflorescence of a banana plant gourd corn young pumpkin and the sweet basil for scatter over
Start Cook
1. lead lemongrass onion red galingale estimates fake and the shrimp paste come to pound until altogether is one meat
2. stand coconut cream leads ingredients adds down go to then until is angry taste if salty a little go to give add the fish sauce goes to a little from that time add cooked difficult type pumpkin vegetables down goes to before then follow with cooked easy vegetables then until is angry taste again when , done to a turn already add the sweet basil down go to
3. put something down from a stove eats fully hot dry-cookedrice
be ? not difficult isn't it conclude if there is what is a menu ? that pluck and advantage us will pick those trick come to deposit done to a turn thai-food-online.blogspot.com

KHANOM CHUN( the kind of Thai sweetmeat ,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com today we will lead you goes to know with Thai kind sweets cooking is KHANOM CHUN( the kind of Thai sweetmeat ,Thai food )
The compound
rice kind dust flour well the measuring 2 cup
cassava starches are measuring 2 cup
cane sugars measuring 6 cup
the water floats  jasmines measuring 8 cup
coconut creams 6 cup
water is screw pine
green ( a color mixes the food )
The way does
1. boil the sugar and the water float 2 measuring cup enough [ when ] jasmines are angry and the sugar have dissolved then filter to abandon keep coldly
2. mix rice cassava starch flour and coconut sirup cream stir blend
3. divide powder goes out to are 2 white pink part and 1 screw pine part color
4. lead the tray adds on a crate arrives at to stand on enough [ when ] enthusiastic water just off the boil opens the lid fetches white powder pours to add brightly close the lid will steam to steam cooked until has clear character
5. open crate lid arrives at to fetch pink powder adds again down do to then until is finished powder
6. green the screw pine do like green enough [ when ] cooked abandon keep give cold cut a picture follows to like
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KHAO MUN KAI( the rice steamed with chicken soup is ,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com today we will lead you goes to know with Thai menu again bely KHAO MUN KAI( the rice steamed with chicken soup is ,Thai food )
The components of the rice cooked with coconut milk
milled rice 3 part
sticky  rice 1 part
the garlic peels to chop rough
the ginger old slice 6-7 somes
soup chicken water
chicken oil or vegetable oil
powdery salt
the screw pine
The way does the rice steamed with chicken soup
mix sticky things to eat with rice substance rice together induce wash 2-3 water somes cleanly already add the colander are drained of water
stand the frying pan add chicken oil down go to enough [ when ] warm oil add the garlic down go to fry
enough [ when ] fragrant garlic ( must not wait for yellow ) as a result add the ginger old at us has sliced spectacles already down goes to fry total up with
adequate ginger smell as a result add rice down go to already bail out soup adds down go to about is pleased rice
from that time cook drily , but , must not too dry .
fetch add a pot boils rice to add soup chicken water down goes to add a little salt stirs blend then don't forget take the screw pine ties to add down go to from that time , boil normally
Tip soup chicken water that add later add a little more while boil rice usual because , rice has cooked ? already
Sauce rice steamed with chicken soup ingredients
the ginger old chop to is circumspect [ powdery ]
the garlic chops to are circumspect [ powdery ]
the guinea-pepper chops to are circumspect [ powdery ]
parsley root the parsley chops to are circumspect [ powdery ]
vinegar ferments
cane white sugar
soup water
salted soya black beans grinds to are circumspect [ powdery ] .
C-white
C-black
The way does rice steamed with chicken soup sauce
 mix everything altogether taste follow want
soup water the raw material
chicken structure (use chicken structure boils soup water because no use a chicken all over )
parsley root the parsley
powdery salt
wax gourd or radish or a cavilla fruit
The screw pine
soup water
The way does
 wash chicken structure cleanly gouge lungs gang the entrails will to make to have the smell comes out all already take 4-5 screw pines have tied to stuff reach in the stomach already adds a bag dips a refrigerator abandon keep 1 return ( or do not dip abandon keep do all right )
enough [ when ] the the next day stands the water are angry take the screw pine departs a chicken enough [ when ] water just off the boil leads a chicken down scalds for a moment pour the waste water
stand the water will to use to boil soup enough [ when ] water just off the boil water adds chicken structure down goes to follow with parsley root pounds salt parsley and the screw pine
enough [ when ] water just off the boil once more add the radish or all vegetables which like down go to use young water soup fire will have clear between this it waits for spoon at drifts waste water skin
boil simmer go to continually poor soup water tastes sweet kiss from a chicken and the vegetables follow to want a little salty fully use
chicken the raw material
will use chicken or chicken will all right is a domestic fowl or the capon is or ordinary chicken all right it up to you
The way does the chicken
there is 2 the way will to make cooked is steam with boil
The way boils be simple yes boil in soup enough [ when ] cooked boiler fetch go up stop don't dip in soup water awhile wet chicken
but if will use the way steams steam as usual if be a calf sticks the hip take time about half hour but if be chicken will may about 1 hour
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SOM TUM(PAPAYA SLAD,Thai food )

by pipat
Way for does

thank that follow thai-food-omline.blogspot.com today you will have met with popular until menu finally induces to are the name movie be SOM TUM(PAPAYA SLAD,Thai food )
be the food that northeast person likes and eat eat things to eat with sticky rice or eat play all right northeast person and the North call that papaya salad doing Somtum does to are simple is lead the papaya which old very come to shell collar goes out wash take ( gum,rubber,tire ) has gone out cleanly then chop to go to along the long way of the papaya chop done to a turn then the lane goes out to are bright will get the papaya is lasagna , The very small the end is slender , when get the a large amount has followed to want already next , prepare ,chili , garlic , lemon , fish sauce if be Somtum like [ model ] , genuine that northeast uses the water collarbone , replace the fish sauce or will use bilateral type
when prepare everything fully then lead , chili , the garlic comes to add appeared a mortar , use coarse penetrate be circumspect [ powdery ] moderately add the papaya which the lane keeps down already go to , penetrate give the chili , garlic the papaya mixes blend good if prepare a tomato and the cowpea come to with , slice mix down go to add the lemon collarbone and the fish sauce penetrate mix Amen! fetch taste see add sour or salty follow want already fetch add a dish eat things to eat with sticky rice has and things to eat with otherly rice northeast person eats Somtum can is things to eat with rice every a time
later the papaya salad of member northeast in extensively gets down middle part , might with regard to member northeast in comes to work greatly especially Bangkok the papaya salad is like [ model ] northeast extensively in Bangkok and other part of Thailand especially sticky rice Somtum shop will extensively stay to follow work member in northeast crowd unless Somtum will have the roasting chicken catfish roast and other food with Somtum is popular extensively doing Somtum then have the adaptation are appropriate part middle person such as enhance the sugar has sweet enhance the groundnut roasts and the dried shrimp cut the pickled fish puts into practice but the fish sauce etc. Somtum or the papaya salad then have original taste like [ model ] northeast or , like [ model ] a part is middle call that penetrate Thai which taste sweet moreover still have crab pickling expansion enters for again enhance the smack deliciously more and more
the papaya salad of member northeast in not only the papaya only otherly fruit that still unripe bring pretend the papaya salad such as young jackfruit , mango , the star gooseberry is now Somtum not especial extensively in Thai community only Somtum extensively go out to become to farmland farm nation food knows and is dish food please of a tourist who first class everywhere hotel that important American source soldier battles with Vietnam come to permanent at the military base in Thailand differ like papaya northeast salad induce announce at The United States of America until know go to the worldwide
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KHAO PAD TALAY RUM(fried rice the sea total up,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com today we will lead you visits with Thai menu where is known are Thai that KHAO PAD TALAY RUM(fried rice the sea total up,Thai food )
The ingredients
dry-cookedrices 2 cup
crab meat steams cooked 1/4 cup
squid slices to are 1
sheepshell shrimp 100 gram
meats sea mussel 100 gram
1 reddish yellow
1 tomato slices
big onion slice 1/2 head quarter
leek lane 1/2 tablespoon
the parsley plucks to are 1 tablespoon
the garlic chops 2 teaspoon
1 leek
1 cucumber
1 red pepper
pepper powdery 1 teaspoon
cane sugar1 teaspoon
C white 1 tablespoon
the sauce flavors 1/2 tablespoon
vegetable oils 4 tablespoon
The way does
1. add oil appeareds 3 frying tablespoon pans put on the stove add the garlic fry yellowly kiss add the squid shrimp sea mussel cook enough [ when cooked ] add rice cook enough [ when ] throughout
2. grade down rice which cook to keep frying pan side add remainder oil hit an egg adds cover up rice comes to overlay an egg abandon keep for a moment give cooked egg cook quickly give throughout add crab meat cook enough [ when ] throughout
3. add a tomato ,big onion cook enough [ when cooked ] flavor with the pepper sugar C white the sauce flavors cook blend throughout add lane leek cook enough [ when ] throughout fetch add a dish decorate with the parsley the pepper is red eat with the leek the cucumber slices
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Karner Nam Mun Hoi (Karner Nam Mun Hoi ,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com today we will lead you visits with Thai menu again as is popular can eat things to eat with cooked rice or boiled rice has been Karner Nam Mun Hoi (Karner Nam Mun Hoi ,Thai food )
The compound
2 cabbage
the garlic chops 1 the teaspoon
dented guinea-peppers are 3
shellfish oils 2 tablespoon
cane sugar is 1/4 teaspoon
oils vegetable 2
The way does
1.cabbage is the stalk , wash cleanly then slice be add a dish keeps
2.lead the guinea-pepper , shellfish oil , cane sugar adds to appeared a dish Yes ,cabbage
3.add vegetable oil down the frying pan puts on the stove to give very hot add the garlic has in oil already adds cabbage and otherly ingredients cook quickly fetch add a dish can eat immediately
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Kunchiang( the Chinese sausage is,Thai food )

Hi! pipat , meet again with thai-food-online.blogspot.com
today you will meet with popular menu again bely Kunchiang( the Chinese sausage is,Thai food )
pig meat red compound entirely 3-1/2 kilogram
fat pig 1-1/2 kilogram
salts spinning wheel three 110 gram
sugars are cane 600 gram
chapter 10 gram
waters are 250 gram
swine is the entrails of 1/2 kilogram
produce quantity
Chinese sausages are 4 kilogram
The way does
1.slice the pork , fat a pig
2.mix the pork ,fat a pig with spinning wheel three salt keep in a refrigerator at least 24 hour 3.the entrails of a swine washes cleanly get back to take inside come out abrade white slime go out knead salt all the smell then wash be lost salty
4.lead a pig that ferment to keep come to grind with the millstone uses 6 size diameter millimeter screens
5.lead the pork that grind to keep mix with other ingredients add the water mixes to give throughout sticky until
6.pack of the same parents a pig use a rope ties to are long 6 inch use needle to put in chase the air
7.hang and reach 60 dry degree Celsius ovens until The dry already keep in room temperature or keep in a refrigerator ( if , have no the oven bring to sun dry until )
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TUB WARN( sweet liver is , Thai food )

by pipat
thank everybody who follow thai-food-online.blogspot.com , today I will lead you goes to know with Thai popular menu again bely TUB WARN( sweet liver is , Thai food )
I emphasize to use pig liver does
if be at food his shop uses cow liver
wash the liver then to slice is don't very thickly extremely assume the role of a rich will appetizing from that time take the brown sugar sprinkles to mix blend stop before ( it will make frame liver )
from that time add the paprika rice roasts to use its innovation onion this time the vegetables the parsley slices rough peppermint lane shallot fish sauce the lemon is
stand the water enough [ when ] be angry add the liver down go to stir quickly already filter the waste water from that time soak cold for a moment , if like [ model ] the northeast really him will do to like [ model ] to is pink inside , already the liver will soft , but , our , enough [ when ] scald finished already , will seize stir in a pot once more cookedly from that time squeeze the lemon add the fish sauce taste like to very sour or salty add get please a person does like a person eats add the paprika rice roasts begin onion taste delicious again still , if delicious already sprinkle kiss the lane parsley peppermint finished already fully eat
**** ever see a friend does slice the liver has already he seizes a person in a pot yes add the a little water ***
Tip at I must scald the water before because mix the brown sugar takes to keep otherwise bad sweet go to only
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Papaya/mango Salad Thai Style

By: Suthep
Papaya salad is almost as much a staple part of my diet as rice is. For sure if I eat out and am not given any som tam, I will soon after be found at a roadside food vendor, correcting the deficiency.

If you lived on a diet of som tam and not much else, it is highly unlikely you would ever become fat.

Some restaurants use mango instead of papaya. Generally though I find mango to be too acidic for this purpose.

Ingredients to serve 4 people

1 medium sized green papaya, 4 small plum tomatos, 1 carrot, 10ml tamarind juice, 25ml lime juice, 2 cloves garlic, 50gm prik kee noo, 10gm brown sugar, 25ml nam pla, 25gm dried shrimp, 50gm unsalted roasted peanuts.

Peel the papaya and shred the green flesh (if you don't have a suitable implement for the purpose a coarse cheese grater may work).

Also peel and shred the carrot.

Put the shredded papaya and carrot in the fridge.

Soften the dried shrimp in a few mls of boiling water.

Pound the garlic and the prik kee noo together in a pestle and mortar.

Separately pound the peanuts together with the shrimp, but only until coarsely broken up, not reduced to dust or paste.

Mix the tamarind, juice, lime juice, fish sauce and the sugar.

Chop the tomatoes into quarters.

Mix all the ingredients together and serve in a bowl. Most restaurants would drain off some of the excess juice before serving, but I usually keep it.

http://www.articlesbase.com/nutrition-articles/papayamango-salad-thai-style-128007.html
About the Author:

You can download 200 more free Thai recipes for free at :

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

Discovering Thai Cuisine

By: Jason Collmorgen
If you've never tried it before, you might think that Thai cuisine tastes a lot like other Asian cuisines. While it does have both Chinese and East Indian influences, it also has its own identity that separates it greatly from the foods served in neighboring countries. Thai food consists of four regional cuisines and is known for its balanced flavors, fresh ingredients, and fantastic aromas.

Thailand happens to be the number one exporter of rice in the world, and as such its rice (particularly its aromatic Jasmine rice) is the staple food of its people. While Western cuisines generally focus on a main entree of meat accompanied by several side dishes such as bread and vegetables, Thai cuisine usually consists of one dish with a base of rice or noodles accompanied by fresh herbs, vegetables, and a meat or mixture of meats. Thai food also contains five flavors: sweet, sour, salty, spicy, and bitter. What makes Thai food unique is that it balances all of these flavors harmoniously into a single dish.

Some of the most common vegetables found in Thai cuisine include shallots, cucumbers, carrots, bean sprouts, eggplant, zucchini, green beans, celery, and mushrooms. Popular meats in Thai recipes include seafood such as shrimp, prawns, clams, fish, and mussels. Pork, chicken, beef, and duck are also heavily used. Tofu, a meat substitute made from soybeans is another frequent addition.

Unlike many other cuisines that use dried spices and herbs, Thai cooking uses the freshest ingredients available. One of the primary flavoring agents used is a strong fish sauce called "nam pla". Many dishes also call for oyster sauce or shrimp paste. Shrimp paste is basically a combination of ground shrimp and salt. Other ingredients you'll find in Thai cuisine include lime juice, pineapples, Thai chilies, curry paste, garlic, sweet basil, lemon grass, coconut milk, soy sauce, peanuts and peanut sauce, cashews, mint leaves, cilantro, and galangal root (similar to ginger but more delicate in flavor).

One of the most important dishes to the people of Southern and Central Thailand is curry, which they serve over steamed jasmine rice. While Indian cuisine is also known for curries, Thai curries are considerably different. They are cooked for a shorter amount of time than are the Indian versions, and Thais use more garlic and fresh herbs whereas Indians use dry spices. In addition, Indian curries tend to be drier whereas Thai curries hold more liquid making them more soup-like. In Thai cuisine you'll find water-based and coconut milk-based curries. Red, yellow, and green curries are the best known of the coconut milk variety. Thai curry pastes generally consist of fresh chilies, garlic, lemon grass, shallots, kaffir lime, fresh turmeric, shrimp paste, and cilantro roots. While curry is known for its spiciness, the amount of heat does vary depending on the type of curry you choose.
http://www.articlesbase.com/food-and-beverage-articles/discovering-thai-cuisine-317448.html
About the Author:

Jason Collmorgen operates a guide to Branson, MO providing information on dining in Branson, Missouri. For more information visit: DineBranson.com

Om Pla Duk or catfish

Om Pla Duk or catfish
Main Ingredient
Catfish, weight 300 grams 1 fish
Fermented fish sauce 50 g.
Lao coriander plants 3
Spring onion plants 2
Ma-kheua puang 60 g.
Ma-kheua pro 5 fruits
Sweet basil, maeng lak 10 g.
Cha-ploo leaves 10 g.
Glutinous rice, soak in water 30 g.
Fresh hot chillies 15
Lemon grass plant 1
Shallot 16 g.
Fish sauce 30 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method
the catfish, cut in pieces
Boil 2 cups of water, boil the fish, add fermented fish sauce
Pound shallot, fresh chilli, glutinous rice, mix in the fish soup, seasoning with fish sauce
Add ma-kheua pro, ma-kheua puang, cha-ploo leaves, sweet basil, lemon grass, spring onion, serve with coriander

Food Facts For a Better Life

Author: Reed Langdon
When you desire to give your body that added boost, you understand that it requires varied additional nutritional help, like, energy bars, supplements, and more. And if you are already part of the Natural health society organization, then you understand it means taking natural health nutritional supplements.

These health nutritional supplements are intended to work with your body. They will guard your lungs, heart, and your skin from any other ailment that you are likely to contract during your life span. For people of all ages, I cant tell you how important this is, a simple education. There are many books available and information online, take advantage of this information for your health, and live a long prosperous life.

Natural health is about taking responsibility for your own health. And with natural health nutritional supplements, you will be able to achieve this goal, it just takes that first step.

There are many products available in the field of natural health nutritional supplements. Pick up a book, go online, educate yourself, and be happy. I did, and cut my stress level by 50%; reduced my blood pressure down to 120/70, where typically under stress it was 150/95.

Not bad, even a bit under the perfect range of 120/80, and Im over 50, just a little bit. I wont allow Heart failure, or Strokes during my lifetime,just enjoy my life and family; understand one important thing, I now have a choice. That is my personal goal in life.

Natural health is about finding and adopting natural ways to health. With natural health nutritional supplements, you get the extra benefit of giving your body all the best there is from nature, which is a great feeling, and reward when you experience the difference, and ask yourself, why didnt I do this long ago.

You will also be helping your body protect itself from harmful diseases because natural health nutritional supplements work to restore your body to health the way nature planned. I found personally, it not only improved my general health conditions, but before I would get the typical once per year cold, like most people. Now I might get a bit of cold, but 2-3 year periods if at all, and not seven days, goes away in less than 4 days, that should say something about good nutrition.

I dont believe there is a magic pill or fix all remedy, but this certainly made a great change for me, and established a constant platform for my overall health.

My doctor cant figure out what happened, why the improvements, although he is my golf buddy, doctors tend to remedy an illness, not always looking at preventive health care options. In all fairness he does remind me to stay off the salt, watch the weight, and exercise on a regular program. And he is correct. Think we have all heard this advice. These recommendations towards health are good for a start.

You will experience the new you and will be proud of the achievements you will have from taking care of yourself. Now, no promises, your golf game, bowling score, etc are going to improve, but my weight is stable at 180lbs, exactly the same as when I was 18 years, when body building, and pumping iron.

So one noticeable thing I really enjoy, is the boost in energy for my age. It did take more than that, and I am going to give you a super important tip. This might hurt a bit, its OK, like anything, take small steps, and you will meet your goals. So here is the super tip that worked for me; simply get off the Dairy Products. With no offense intended to anyone in the business, just referring to my personal findings, and offering what worked for me.

Ive traveled to so many countries; typically work related, with all types of light to rich foods, and certainly the western menu is spreading everywhere. So from experience alone, think about my tips to you.

It was hard for me, but when I wrote a list of my favorites like Ice Cream, Cheese, Milk, etc., that was where I started from, taking the first step.

I rolled out a 6 month plan, and reduced all by 80%. Then continued on further with a balance of supplements, to reach my final goals. To my surprise, over time, I had no craving for any dairy related foods. I still have an ice cream on rare occasions, some cheese, but very moderate. Thats the best tip I can offer, and I hope you read it twice, as its that simple step that will change your health and life.

In addition, with added natural health nutritional supplements, you get to detoxify your body and also to rejuvenate your skin. You can also take health nutritional supplements to help your digestive system. Im going to give you a 2nd important tip for starters with supplements in mind.

Tip number two, not only do I use natural supplements for many reasons, here is a tip that really jump started the whole idea; go try Thai food.

This is an experience that can and will jump start your health in general. Now if you live in the USA, they cook a bit lighter on the spice, but you can ask for food anyway you like. The reason I say Thai food, is simply there are so many types, you will find something you like, thats why Thai restaurants are so popular everywhere, world wide. And they have unique spices, and sauces that seem to please many people, offering new flavors, less saturated fats.

Well, yes I did move to Thailand, and reside here, so being an expert in the foods section, and I've tried them all country wide, just watch out so not to use MSG. They are just getting more sensitive to this (In Thailand), so its OK to ask, no msg please.

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

The natural health nutritional supplements alone will also help you with common ailments, which is to say that you will be getting the best defense there is.

My wife has her own grape ranch, a full working ranch growing seedless grapes. So, for her birthday, since Im into health stuff, I built her a grape juice factory, where they actually pasteurize grapes, into juice.

Now this might seem odd, but read up on grapes juice in any health food store, and you will know why one might consider this for health reasons. In fact, write this one down, look it up, and consider grape juice as a natural part of your diet, on a dailey basis.

Since Im into factory things, it was a natural hobby for me. It is beyond FDA standards, and I drink 12 oz. per day. It beats coffee, but I still like my morning cup, but the juice really gives me a morning boost in my diet. Ok, thats tip no. three, simply try different things that work for you, that you enjoy, and watch out for the pizzas.

You will be more focused, as natural health nutritional supplements help to nourish your brain, so that you are continuously functioning like a well oiled mechanism.

I hope you found this as valuable information, based on my own personal experiences. Being middle aged, time and health become more sensitive in life, and if you are truly out to improve you health, just take a few tips for starters. A slight one degree shift in your nutrition can really improve your overall health.

Also extremely rewarding, and you will feel much better about yourself, and accomplishments, if I can do it, yes anyone can. Get started today, its never to late!
http://www.articlesbase.com/health-articles/food-facts-for-a-better-life-48020.html
About the Author:
Reed Langdon has traveled the world over many years, and shares his unique personal experiences with many through his publications. For more information on Natural Health feel free to visit his site. http://www.FOOD-FACTS-4Life.INFO

Thai Food Articles

Cuisine of Thailand

Influence and Western popularity : Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.

Serving : Instead of a single main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao (Thai: ข้าว) with many complementary dishes served concurrently.

Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. Steamed rice is accompanied by highly aromatic curries, stir-frys and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Curries, stir-frys and others may be poured onto the rice creating a single dish called khao rad gang (Thai: ข้าวราดแกง), a popular meal when time is limited. Sticky rice khao neow (Thai: ข้าวเหนียว) is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. It is the daily bread of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.



Noodles, known throughout parts of Southeast Asia by the Chinese name kwaytiow, are popular as well but usually come as a single dish, like the stir-fried Pad Thai (Thai: ผัดไทย) or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as khuaytiow rue, a sour and spicy rice noodle soup.

There is a uniquely Thai dish called nam prik (Thai: น้ำพริก) which refers to a chile sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.

Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.

Often Thai food is served with a variety of spicy condiments to embolden dishes. This can range from dried chili pieces, or sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above.


Ingredients : The ingredient found in almost all Thai dishes and every region of the country is nam pla (Thai น้ำปลา), a very aromatic and strong tasting fish sauce. Shrimp paste, a combination of ground shrimp and salt, is also extensively used.

Thai dishes in the Central and Southern regions use a wide variety of leaves rarely found in the West, such as kaffir lime leaves (Thai ใบมะกรูด). The characteristic flavour of kaffir lime leaves' appears in nearly every Thai soup (e.g., the hot and sour Tom yam) or curry from those areas. It is frequently combined with garlic, galangal, lemon grass, turmeric and/or fingerroot, blended together with liberal amounts of various chillies to make curry paste. Fresh Thai basil is also used to add fragrance in certain dishes such as Green curry. Other typical ingredients include the small green Thai eggplants, tamarind, palm and coconut sugars, lime juice, and coconut milk. A variety of chilies and spicy elements are found in most Thai dishes.

Other ingredients also include pahk chee (cilantro), rahk pahk chee (cilantro roots), curry pastes, pong kah-ree (curry powder), si-yu dahm (dark soy sauce), gung haeng (dried shrimp), pong pa-loh (five-spice powder), tua fahk yao (long beans or yard-long beans), nahmahn hoi (oyster sauce), prik Thai (Thai pepper), rice and tapioca flour, and nahm prik pao (roasted chili paste).

Although broccoli is often used in Asian restaurants in the west in pad thai and rad na, it was never actually used in any traditional Thai food in Thailand and is still rarely seen in Thailand.
Source : http://en.wikipedia.org

Specialty Thai Cooking Ingredients

Specialty Thai Cooking Ingredients

Zest in the Dish Along with herbs and spices, there are various sauces and other specialty ingredients essential to authentic Thai cooking that may be new to you. While some will be available at your local grocery store, others can be found only at Asian markets or specialty stores.

Most Thai recipes will call for 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 chillies (red, green, and yellow) are used in generous amounts in the Thai kitchen, and should always be purchased fresh, not bottled.

When preparing a Thai meal, there are several sauces you will need to have on hand. Depending on the dish (and which region it comes from), fish sauce is as important (or more important) than soy sauce in Thai cooking.



If you are vegetarian, soy sauce can be substituted for fish sauce in nearly every instance. Note that there are two types of soy sauce—dark and light—both of which are used in Thai cooking. “Light” simply refers to regular soy sauce, while “dark” is a stronger and thicker sauce, best used sparingly.

Another ready-made ingredient you will want to have on hand is shrimp paste. This fishy-tasting paste is a stronger version of fish sauce, and once you’ve tried it, you’ll find a little goes a long way.

Most Thai recipes use coconut in one way or another, and most often it is coconut milk that is called for. Be sure to buy good-quality coconut milk, and don’t be taken in by its reputation among the general population as cholesterol-raising. Recent studies show that coconut oils and milks contain “good fats” that help lower cholesterol, not raise it.


Another healthy ingredient in Thai cooking is mushrooms. Various types are used, including shiitake, wood ear, and straw. Every Asian store sells a variety of dried shiitake mushrooms, which are both convenient to keep in the kitchen and just as nutritious as the fresh variety.

When cooking Thai, you will need to have a good supply of Thai fragrant (jasmine) rice on hand. If you prefer brown rice, I recommend using whole grain Thai (or, if unavailable, whole grain basmati) which may be available at your Asian grocer or health food store. Two other types of Thai rice used in desserts are sweet rice and black rice. Both are sticky in texture and have a sweet flavor. Black rice is especially nutritious and also wonderfully exotic-looking. If you can’t find black rice at your local Asian store, try a health food store or organic market.

Instead of using cling wrap or tinfoil, Thai chefs use a natural alternative: banana leaves. These leaves are enormous and inexpensive—great for wrapping up food. Banana leaves are also excellent for use in steaming and barbequing (ingredients are tucked inside, like small packets or envelopes). When cooked in this way, foods gain a slight aroma and taste from the banana leaf that is quintessentially Southeast-Asian and very tropical.

Source : http://thaifood.about.com (Author : Darlene Schmidt)

Thai Food of The South

Thai Food Of The South

Thai food of the south tends to be exceedingly chili hot compared with Thai food from other regions of Thailand. Specially favored dishes of the south are a whole variety of gang (spiced soup or curry) for examples, gang liang, gang tai pla, and budu sauce. Boiled rice mixed in budu sauce known as khao yam is a delicatessen of the southern people. Salty is taste, khao yam is taken with an assortment of vegetable. Considered special ties of the south are sataw, med riang and look niang.

Sataw is a green pod when stripped reveals green berries. Strawberries sometimes chopped into thin slices are cooked with meat and chili or simply added to any gang or maybe boiled with other vegetable in coconut milk, or taken raw with chili sauce. The berries can be preserved by pickling and eaten without further cooking.



Med riang is very much like a bean sprout but much larger in size and dark green in color. It is ready for eating after the outer skin is removed. It can be cooked with vegetable and meat or pickled for eating with gang, chili sauce or lon (ground meat or fish in chili sauce).

Look niang is a round berry in a hard and dark green skin. When the skin is removed it is ready for eaten. The inner layer may or may not be removed depending on individual taste. Look niang may be raw or with chili sauce, lon, gang liang especially gang tai pla. Ripe look niang boiled and mixed with coconut flakes and sugar is served as a dessert.

Source : "Rice and Thai Ways of Life" by Office of the National Culture Commission.

Thai Food in The Central

Thai Food in The Central
The Thai in the central plain prefer food with smooth and lasting taste with a touch of sweetness. The way the food is served is an art in itself. The dinning table is often decorated with carved vegetable and fruit. Cuisine of the central plain sometimes combines the best of the foods from various regions.

Rice is strictly the staple food for every family in the central region. There are on the average three to five dishes to go with rice. Typical are soup, gang som (chili vegetable soup), gang phed (Thai red curry), tom yam (spiced soup) and so on. Chili fried meat dishes are for instances, pad phed, panaeng, masaman, fried ginger and green pepper, Thai salads or yam are yam tua pu, salad with sliced roasted beef. Dishes that regular feature fin a Thai meal of the central region are vegetable, namprik (chili sauce), platoo (local herring), and perhaps omelette (Thai style), fried beef of roasted pork. On the whole Thai meal should meet protein and vitamin requirements with plenty to spare.



Traditional Methods of Serving : Thai Food of the Central Region The central plain of Thailand has always been known for its progress and advance in all areas of human activity, be it intellectual, technological or cultural.

The Thai in the central region have adopted spoon and fork and a common ditching spoon as the standard cutlery set for Thai meals. For affluent families, napkins simply folded or folded into various geometrical shapes are also to be seen depending also on individual family's tradition and taste. Dishes, boiled rice and drinking water are laid on the dinning table and for the family which can afford the service of a maid, will be replenished by a waiting maid as the meal progresses. Less well to do families may do without shared spoons together, and family members take food from the dish by their own spoons.

Source : "Rice and Thai Ways of Life" by Office of the National Culture Commission.

Thai Food of The North

Thai Food of The North

Thai food of the north, in some way, is cooked with the sole thought for the taste for the northern people. The recipe consists of vegetable and ingredients available in their immediate vicinity. The common meal includes steamed glutinous rice, chili sauces which come in a host of varieties, such as "namprik noom", "namprik dang", "namprik ong" and chili soups (gang) such as gang hangle, gang hoh, gang kae. In addition there are also, local sausages such as sai ua, and nham; steamed meat, roasted pork, pork resin, fried pork, fried chicken and vegetable to go with them.

The northern people have penchant for medium cooked food with a touch of salty tastes almost to the exclusion of sweet and sour tastes. Meat preferred by the northern people is pork followed by beef, chicken, duck, bird etc. Sea food is the least known on account of the remoteness of the northern region from the sea.



Thai food of the north does not lack in varieties. These are dishes to be consumed at different times of the day. The northern breakfast known in the local dialect as khao gnai consisting mainly of steamed glutinous rice. Cooked in the early hours of the day, steamed glutinous rice is packed in a wicker basket made from bamboo splints or palmyra palm leaves. The farmer takes the packed basket to the working rice field and eat the glutinous rice as lunch, known in the dialect as "khao ton". Dinner or "khoa lang" is an familiar affair is served on raised wooden tray or "kan toke". The tray which is about 15 to 30 inches in diameter is painted in red.

Traditional Method of Serving Northern Food : The northern people are known to follow their traditions in a very strict and faithful manner, in particular the tradition of serving and partaking of the evening meal. Food is placed in small cups placed on "kantoke" which could be an inlaid wooden or brass tray depending on the economic status of the house owner. Served together with "kantoke" is steamed glutinous rice that is the staple food of the northerner packed in a wicker basket. There is also a kendi containing drinking water nearby. Water is poured from the kendi to a silver drinking cup from which water is drunk. After the main course come desserts and local cigars to conclude the evening meal.

Source : "Rice and Thai Ways of Life" by Office of the National Culture Commission.

Thai Essential Herbs and Spices

Thai Essential Herbs and Spices

Key Thai Cooking Ingredients : Herbs and Spices are an essential part of Thai cooking. Used in combination, they help achieve a balance of the four essential Thai tastes: salty, sour, spicy, and sweet.

Nearly every Thai recipe begins with a paste. While it is possible to buy ready-made Thai pastes (such as red, yellow, and green curry), these packaged spice mixes will not give you the same flavor and aroma—not to mention nutrients—as a paste made from scratch.

In the Thai kitchen, pastes were traditionally made using whole spices and herbs (some fresh, others dried) pounded together with a pestle & mortar. While many Thai chefs still prefer to use this method, a food processor is a convenient and adequate substitute.



Most Thai pastes start with shallots (or onions), garlic, and green or red chillies. Added to this may be a variety of other spices and herbs, including dried or fresh coriander, Thai chilli powder, galangal, green peppercorns, lemongrass, and turmeric. Kaffir lime leaves are also a common ingredient, lending a uniquely Thai flavor to pastes or simmering dishes.

Lemongrass is used in various ways in Thai cooking. For some dishes, it is chopped and pounded, other times it is simply cut into long pieces and “bruised” (bent and kneaded or even lightly cut in several places) to release the scent and flavor for soups and curries.

Galangal is a relative of ginger, as is fresh turmeric. These roots (actually rhizomes) add valuable nutrients and depth of flavor to many Thai dishes.


Finally, no Thai kitchen would be complete without a good supply of fresh basil. Thais make use of several types of basil in their cooking, included sweet basil, and Thai holy basil.
Source : http://thaifood.about.com (Author : Darlene Schmidt)

Cooking According To Region

Cooking According To Region

Regional Thai Cuisine Thailand can be divided into five main culinary regions, the north, the northeast, the south (including the Gulf of Thailand), the central plains, and of course, Bangkok. Each region has its own cooking style according to available ingredients and local tastes. Try sampling recipes from the various regions to get a feeling for Thai cooking as a whole. If you’re like me, you will find your culinary instincts relate best to some areas more than others. This, in turn, will give you a clue as to where you might like to travel if ever you have a chance to visit Thailand and taste Thai food at its magnificent source. The North (including the city of Chiangmai)

Until the late 1800’s, this region of Thailand existed almost as a separate kingdom, with a fortress composed of rivers, mountains, and trees.

Within this isolation, the northern Thai people developed a distinct dialect as well as their own unique style of cooking. Unlike the south, here there are no coconut trees—hence no coconut milk. Fish is also hard to come by in this landscape of hills, valleys, and farmland. Red meat of all kinds is more common here, along with various vegetable dishes (both raw and cooked). Sticky rice is eaten daily, not necessarily as a dessert (like in other regions), but to accompany these spicy meat dishes. Here you will find an abundance of pork, chicken, and beef curries, seasoned both with traditional Thai seasonings as well as wild herbs that come from the surrounding countryside. Other dishes from northern Thailand include various types of spicy dips used to add flavor to raw vegetables, or used as a “wrap” with lettuce leaves or other local greens.



The Northeast : The Northeast is perhaps the poorest region of Thailand, also known as Issaan. Droughts are common, and the heat during the day can be oppressive. Like the north, fish and coconut milk are not readily available for everyday home cooking. When animals are eaten, no part is left to waste. Beef (including tongue, stomach, intestines, heart, and liver) is common, as are chicken, pork, and even boar. Cooking methods here include much roasting or broiling. Clear curries (without coconut milk) are popular, while the most famous dish of the region is Green Papaya Salad, often eaten with sticky rice.

The South (including the Gulf of Thailand) : The region south of the capital forms a long peninsula that joins with Malaysia. A long mountain range follows the peninsula from north to south, while palm trees and white-sand beaches line the coast. Just off the western side of the peninsula lie a plethora of islands, many of them famous (such as Phuket) for attracting millions of international tourists each year. Fishing is another main industry. The coastal area on the eastern, gulf side is also known for fishing as well as the large-scale production of fish sauce—one of the most important ingredients in Thai cooking. With its abundance of fresh fish and coconuts, southern cooking tends to be rich in seafood and coconut milk-based curries. Desserts consist mainly of fresh fruit, such as pineapple and papaya.

The Central Plains Known as one of the great rice bowls of Asia, the central plains make up the heartland of Thailand, consisting of fertile rice farms. Originally this region was a swamp, and it is still prone to flooding during monsoon season. However, this abundance of water also allows for easier rice production. From this region, tonnes of fragrant, jasmine-scented rice are exported around the world each year. The cooking in this region includes rice noodles, usually eaten for lunch or as a snack, the most famous of which is Pad Thai. Protein in this region varies from beef to chicken and fish, and desserts made with banana and mango are popular.


Bangkok : It has been said that in Bangkok there are more food establishments per square mile than anywhere else on earth. And if you were to visit Bangkok, you would believe this claim to be true. The city seems to revolve around food. Everywhere there are indoor and outdoor eateries, as well as “fast food” stalls on most street corners (note that fast food in Thailand consists of snacks such as satay sticks, spring rolls, fish cakes, etc…). In Bangkok, food from every region of the country is represented, with the addition of “palace food” and another cuisine which is a merging of Thai and Chinese cooking styles.

The Chinese presence is strong in Bangkok, with a thriving Chinatown that is a must-see for visitors. Here one can find Thai versions of sweet-and-sour dishes, stir fries, noodles, chicken-rice, and various other traditional Chinese meals.

Palace-style cooking is more refined in flavour than Thai home cooking, and especially in presentation, with intricately carved vegetables (often made into flowers) decorating each dish or included within the dish itself.

One last food item that must be sampled on a trip to Bangkok is Thai dessert. Here you will find hundreds of cakes, puddings, jellies, and other desserts, most made from a base of coconut, rice, egg, and sugar. As is the case with savory dishes, Thai desserts also display the difference between palace style and home cooking—some are beautifully made, while others appear almost repugnant. One such example is something called Sweet Blackened Jelly, made from the “brown hair” on the outside of coconuts. However, don’t let appearances put you off. I’ve never tasted a Thai dessert that didn’t send me straight to heaven!
Source : http://thaifood.about.com (Author : Darlene Schmidt)

Northern Thai Food

Northern Thai Food

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
Source : http://www.thaifocus.com

Get To Know Thai Food

Get To Know Thai Food

When you think of Thai food, you would think of the 'Hot and Spicy’ taste and probably believe that all Thai food are very hot and spicy. That is a misunderstanding. And you may also think that we eat everything by chopsticks. That is also not true.

More than 50% of Thai food are not hot and spicy at all. And chopsticks will be use when we eat noodle only. We are not Chinese or Japanese who like to eat almost everything by chopsticks.

If you have been to Thailand, you may have a question that why the taste and the texture of Thai food in Thailand are different from Thai food you have eaten in Thai restaurants in your country. One reason I would say is that maybe some ingredients are not available in your country so they need to skip some of them or use something else as a substitute. Another reason is that maybe the owner of that Thai restaurant and their chef or cook are not Thai. It would sound a bit arrogant to say that only Thais know the best how to cook Thai food with authentic Thai taste. But it is very true, isn’t it ? So do other countries food, no one could cook Swiss food better than Swiss people and no one could cook Italian food better than Italien people. Because we grew up with our food, we know what the right taste of each dish should be and what ingredients should or should not be used in that or those dishes. Each Thai dish has their own character.

As a Thai, I am so proud of Thai food that it is now well-known by people around the world as well as Italian, French, Chinese and Japanese food. We are now in Top 5 most popular cuisines of the world.



Thai food is world renowned for being very healthy for its use of many fresh vegetable and herbs. The popularity of Thai food is due to its wonderful medley of different tastes : sweet, sour, salty, hot, spicy, creamy, bitter and mind. The variety of different flavours, textures and colors, and the way that the food is presented make Thai food very exciting and appealing.

In Thailand the main evening meal generally consists of several small dishes with different tastes and textures that are served at the same time and shared by everyone at the table. Each person has a plate of steamed rice to eat with the shared food. Thais do not put everything on their plates at once because we do not want to mix the different tastes of the meal. We like to appreciate all the different tastes and textures separately.

Thais like to eat with a spoon and fork. Knives are not used at the table due to everything are already cut into a bite size. Chopsticks are only used to eat noodles.


Food for breakfast and lunch are not much different from food for dinner but they are easier to cook and need not much time to prepare such as rice soup, rice noodles, stir-fried rice, etc. Noodle is a good option for our lunch due to there are many noodle shops on almost every single road.

There are also many light dishes that Thais like to eat between main meals, for example : satay, spring rolls, papaya spicy salad, deep-fried or grilled meat balls, minced pork sausage with glass noodle, etc.

Thai desserts are well known for being beautiful and delicious. Coconut milk, rice flour, palm sugar and eggs are the main ingredients for almost all Thai desserts. Shallots, ginger, sticky rice, peanuts and pumpkin are sometimes also used in some Thai desserts. Banana leaves are often used for wrapping food in many styles. We have plenty of desserts, both hot and cold, with many different textures and colors.

Vegetable and fruit carving is a fine art that you will find at many Thai restaurants. The decorative carving helps to make Thai dishes much more interesting and amazing.

The popularity of Thai food and the many Thai restaurants that have sprung up all over the world have led to an increased availability of Thai ingredients in supermarkets everywhere. Let’s visit an Asian grocery in your town and see what Thai dish you would like to cook at home today.
Source : http://www.1-2-thai.com

Thai Food and Culture

Thai Food and Culture

The Importance of Food in Thai Culture : In Thailand, food forms a central part of any social occasions—and vice versa. That is, food often becomes the social occasion in itself, or reason to celebrate. This is partly due to the friendly, social nature of Thai people, but also because of the way in which food is ordered and eaten in Thailand. In the West, a “normal” restaurant meal consists of a starter followed by the main course and dessert, with each individual ordering only for him or herself. In Thailand, there is no such thing as a starter; neither is there any dish that belongs only to one person. As a general rule, Thai diners order the same number of dishes as people present; however, all dishes are shared and enjoyed together. For this reason, it is better to have many guests at the table rather than just one or two.

In fact, many Thais believe that eating alone is bad luck. After the meal is over, there is no such thing as dispensing with leftovers. Throwing food away enrages the Thai “god of rice”, a female deity who watches over the people, ensuring everyone has enough to eat. Bad luck or even widespread famine may then ensue.



A typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy. Indeed, most Thai dishes are not considered satisfying unless they combine all four tastes. When eating out, a group of Thai diners would order a variety of meat and/or fish dishes, plus vegetables, a noodle dish, and possibly also soup. Dessert may consist simply of fresh fruit, such as pineapple, or something more exotic, such as colourful rice cakes, depending on the region. (For Thai main course dishes you can make at home, see: Classic Thai Recipes. For Thai desserts, see: Scrumptious Thai Dessert Recipes.

Aside from meals, Thais are renowned “snackers”. It is easy to pick up a quick but delicious snack for mere pennies along the roadside or at marketplaces in Thailand. Popular snacks consist of spring rolls, chicken or beef satay, raw vegetables with a spicy dip, soups, salads, and sweets. Find recipes for these and more Thai snacks with my Thai Soups, Salads, Appetizers, Side Dishes, and Munchy Snack Food Recipes.

The formal presentation of food is another important aspect of Thai culture. Developed primarily in the palace to please the King of Siam, Thai food presentation is among the most exquisite in the world. Serving platters are decorated with all variety of carved vegetables and fruits into flowers and other pieces of beauty. Palace-style stir-fries include elegantly carved vegetables within the dish itself. For such artwork, Thai chefs use a simple paring knife and ice water (to prevent discoloration of the vegetables as they cut). If you'd like to try some of this "artwork" yourself, either to decorate a party platter, or just for fun, check out: How to Create Thai Chilli Flowers.


Thai Cutlery & Eating Style : Although the Chinese brought chopsticks to Thailand long ago, today most Thais prefer to use Western cutlery, though in their own special way. Thai cutlery generally consists of a fork and large spoon. The spoon is held in the right hand and used in place of a knife. When eating, Thais do not combine various foods on their plates, but rather, they sample one dish at a time, always eaten with a mound of Thai fragrant rice on the side. Bowls are used mainly for soup, not in place of a plate (as in China).

Historical Background & Types of Dishes : The tastes of modern-day Thailand boast an ancient history. As early as the thirteenth-century, the Thai people had established what might be considered the heart of Siamese cuisine as we know it today: various types of meat and seafood combined with local vegetables, herbs and spices such as garlic and pepper, and served with rice. Later, the Chinese brought noodles to Thailand, as well as the introduction of the most important Thai cooking tool: the steel wok. Thai cuisine is also heavily influenced by Indian spices and flavours, which is evident in its famous green, red, and yellow curries. However, it would be nearly impossible to confuse an Indian curry with one from Thailand. Although Thai curry incorporates many Indian spices in its pastes, it still manages to maintain its own unique flavour with the addition of local spices and ingredients, such as Thai holy basil, lemongrass, and galangal (Thai ginger). Other influences on Thai cooking may be found in the countries near or surrounding Thailand, such as Vietnam, Cambodia, Indonesia, Laos, Burma, and Malaysia. Such plentiful and vast influences combine to create the complex taste of present-day Thai cooking—one of the fastest-growing and most popular of world cuisines today.
Source : http://thaifood.about.com (Author : Darlene Schmidt)

Health Benefits of Thai Soup Under Study

Health Benefits of Thai Soup Under Study

BANGKOK, Thailand -- For years, zesty Tom Yum Gung soup has been a mainstay of Thai cooking. And now researchers are thinking it just might have cancer-fighting ingredients as well as good taste. "Tom Yum Gung is Thailand's most favorite soup," according to Chef Rolf Schmitz of the Regent Hotel's Spice Market restaurant. "It's a shrimp soup with herbal ingredients like coriander, lemon grass, lime leaves and even galangal roots." Also called hot-and-sour soup, the dish often includes straw mushrooms and a variety of chilies.

A recent joint study by Thailand's Kasetsart University and Japan's Kyoto and Kinki Universities has found that the ingredients in Tom Yum Gung soup are 100 times more effective in inhibiting cancerous tumor growth than other foods. Scientists are seeking to extract the chemical compounds that are most effective from soup ingredients, said Suratwadee Jiwajindra of Kasetsart University. Research also is focusing on edible plants in the region.



Key ingredients in Thai soups include limes, lemongrass, and a variety of peppers "The ratio of the cancer pattern in Asians, especially southeast Asians, is very low compared with the pattern in the European and Western countries," Jiwajindra said.

In fact, Thais have a much lower incidence of digestive tract cancers than people do in other countries. Traditional Thai cuisine -- famed for its heavy use of herbs and spices -- has long been known to have health benefits, Jiwajindra said. And despite its spicy taste, Tom Yum Gung continues to be popular, said Schmitz, calling the soup "definitely the best seller if you look into the statistics." Every month, the soup is "at the top of the charts," he added. "A day, I'd say we are making 50-60 cups in a restaurant like the Spice Market," said the chef.


Source :Reuters

Is Thai Food good for you?

Is Thai Food good for you?
The Health Benefits of Thai Cuisine : Several Thai dishes, such as Tom Yum Soup, are currently under scientific study for their incredible health benefits. Of course, it's already known that many of the fresh herbs and spices used in Thai cooking - such as turmeric, galangal, coriander, lemongrass, and fresh chillies - have immune-boosting and disease-fighting power. Find out more about these and other ingredients that contribute to making Thai food one of the healthiest cuisines in the world! Each of the following Thai ingredients has numerous health benefits and immune-boosting power. To maximize these benefits, I recommend cooking your Thai food from scratch, which means you are using only the freshest ingredients.



TURMERIC : Curcumin, the active ingredient in turmeric, is known as an anti-inflammatory agent, helping to relieve allergy symptoms as well as arthritis (or any condition caused by excess inflammation). It is also a powerful anti-oxidant, that can protect the body from damage by toxins and free radicals.

Curcumin also protects platelets in the blood, improving circulation and protecting the heart. As such, turmeric has been known to: be a valuable digestive aid helps those with arthritis improve cardiovasular (heart) conditions protect the body from bacterial infections (such as wounds) fight skin and breast cancers in animal studies. To add more turmeric to your diet, try to eat curry (the kind that includes turmeric, like yellow curries) at least once a week. Try, for example my Easy Thai Yellow Curry Chicken Recipe, which is easy to make and tastes delicious! Or, if you are vegetarian, try my: Thai Yellow Vegetarian Curry Recipe.



GALANGAL : Though foreign to most of us in the West, this relative of ginger has many of the same health benefits, most notably its ability to aid with digestion. Galangal is now grown in most Southeast-Asian countries, but was first harvested for use in cooking and medicine in China and Java. By the Middle Ages, galangal was already in common use throughout Europe. Referred to as “the spice of life” by St. Hildegard of Bingen (1098-1179), galangal was, in fact, one of her favorite remedies. This famous herbalist used galangal to treat everything from deafness and heart disease to indigestion. Today, galangal is used extensively in Traditional Chinese and Ayurvedic medicine, and is often thought to be even more beneficial than ginger in some ways.

Galangal has been found to:

1. alleviate abdominal discomfort and pain

2. assist in digestion

3. remedy vomiting, seasickness and motion sickness

4. improve blood circulation in hands and feet

5. treat diarrhea

6. fight inflammation, thereby treating arthritis

7. treat ulcers and inflammation of the stomach

8. even cure the hiccups!

To Purchase Galangal: You will need to go to an Asian/Chinese grocery store. Although you may be able to find fresh galangal in the produce section, it is most often sold frozen, so look for it in the freezer section. Galangal is also sold in dried form as a powder, usually called Laos Powder. But note that, as with most herbs and spices, buying the dried form means you may not receive all of the health benefits of using fresh. Also, the taste is very different.

Note: If you can't find fresh galangal, fresh ginger makes a good substitute, and also provides many of the same health benefits.



LEMONGRASS : This fragrant lemony herb is used extensively in Thai cooking. It has also been used since ancient times in Chinese medicine for the following conditions:

1. flus and colds, which may be why Tom Yum Soup is so good at relieving cold & flu symptoms fevers

2. headaches

3. abdominal pain and other stomach conditions

4. arthritis

5. fungal conditions



CORIANDER : In Thai cooking, coriander is used in two ways: in its seed form, and as a fresh herb. In the West, coriander is also known as "cilantro" or "Chinese parsley". While fresh coriander has nutritional value, coriander seed has been used since ancient times by healers in Greece, Rome, the UK, China, and India for the following complaints:

1. gastrointestinal trouble (including gas and bloating)

2. digestive problems

3. bacterial and fungal infections

4. loss of appetite

CHILIES (fresh or dried) : Recent human studies show that eating chillies helps you sleep better, keeps your heart healthy, and help maintain consistent insulin and glucose levels.


COCONUT MILK : In recent years, coconut milk has somehow been given a bad reputation when, in fact, it is extremely healthy. Yes, coconut milk and oil contain fat - but this is good, not bad fat. Contrary to what you might believe, coconut milk:

1. lowers bad cholesterol (LDL), while promoting good cholesterol

2. boosts immunity

3. modulates metabolic functions

4. provides valuable fatty acids which most people in the West are lacking

5. fights aging

Source : http://thaifood.about.com (Author : Darlene Schmidt)

 

Thai Cooking Tips

Thai Cooking Tips
Start with Fresh Ingredients : In order to achieve the greatest taste sensation from your Thai cooking, be sure to start with fresh ingredients. Dried and packaged lemongrass, for instance, is hardly worth comparing to the fresh version (fresh lemongrass is available in all Asian shops and markets). When shopping at Asian stores, note that ingredients such as galangal, pandan, or kaffir lime leaves may be available only in the freezer section. Frozen herbs and spices are nearly as potent as fresh, and you’ll have the convenience of having them on hand in your freezer at home for future use. See Shopping for Thai Ingredients for more helpful shopping tips.



Have the Right Equipment : Thai cooking requires a minimum of cooking tools and utensils. The wok is the primary cooking tool (a deep frying pan is a good substitute), used with wooden spoons or “shovels” (spatulas) to stir-fry ingredients. A pestle & mortar made from stone or pottery is also commonly used for pounding and grinding spices and herbs. A food processor is the modern equivalent; however, I still find my pestle & mortar does a better job of grinding whole spices such as coriander (If you do not own this particular equipment, a coffee grinder also does an excellent job). I like to use my pestle & mortar to pound slices of lemongrass before putting them in the processor—this breaks down the hard fibers of the lemongrass, which are almost thread-like, making it easier to eat and even more fragrant. A rice cooker is an invaluable appliance to have when cooking up a Thai meal, making rice preparation quick and easy. However, a simple stainless steel pot with a lid will work just as well.



Find a Balance of Salty, Sour, Spicy, and Sweet : In Thai cooking, taste-testing is a complete necessity. Following a Thai recipe is a good start, but because tastes vary from person to person, you will need to find your own balance of seasonings with each dish you make. Here are some tips to help you achieve that balance:



To tone down a dish that is too spicy, add coconut milk or yoghurt. A little sugar may also diminish some of the fire.

To tone down a dish that is too salty, add lime juice, lemon juice, or tamarind water (made from a little tamarind paste mixed with water).

When you find a dish not salty enough, add fish sauce instead of salt—or soy sauce if you are vegetarian. This way you will get more flavor as well as the saltiness you’re seeking.

To sweeten Thai dishes, you can use plain white sugar, although brown sugar is closer to the rock sugar most Asian chefs use. Since I prefer not to use sugar in my cooking, I substitute with xylitol—a sweet, sugar-like ingredient that does not raise blood glucose levels (available at health food stores). This is also an excellent substitute for diabetics.

If you find your dish not sour enough, a little lime juice or tamarind water will suffice nicely (for tamarind water, see above).

Not spicy enough? That’s easy! Add more fresh (or dried) chillies, cayenne pepper, chilli powder, or a teaspoon of Thai chilli sauce (available in Asian stores).


Stir Frying Tips : The most important cooking tip I have learned in terms of Thai cuisine is this: make sure adequate time is taken to prepare all ingredients before heating up your wok or frying pan. In Thai cooking, preparation is everything. You’ll find that once all the necessary ingredients are sliced, ground, and ready to go, the actual cooking time required is minimal. Most Thai stir-fries (including many noodle dishes) are cooked at high heats and for only a few minutes, which is what makes them particularly fresh, delicious, and nutritious. When stir frying, start with a well-oiled wok. Spread a good frying oil (like sunflower or canola) around your wok, including up the sides. Add ingredients when the wok is hot so that not too much oil will be absorbed by the food. When the wok gets too dry, I add a little water, broth, or cooking wine instead of more oil. This is a healthier option and works just as well. Add 1 to 2 tbsp. at a time as needed.
Stir-frying Rice : To achieve restaurant-quality stir-fried rice, it's important to start with left-over boiled or steamed rice - preferably at least 2 days old. It should be fairly dry and hard to the touch. To achieve this type of rice in a shorter time, place a pot of cooked rice in the refrigerator with the lid off. When you're ready to fry the rice, first pour a tablespoon or two of oil into the rice and work it through with your fingers, gently separating the grains. This will make the rice nice and fluffy once it's fried - plus this way it won't clump or stick together.
Stir-frying Vegetables : Stir fried vegetables are done when the colors are enhanced (bright green for broccoli). Do not overcook, as this is one of the greatest health benefits of Southeast-Asian foods - the fact that vegetables retain most of their essential nutrients.

Source : http://thaifood.about.com (Author : Darlene Schmidt)

Top 10 Thai Food by Foreigners

Top 10 Thai Food by Foreigners

The Office of the National Culture Commission announced the top ten Thai dishes best liked by foreigners. In cooperation with the Ministry of Foreigner Affairs, the Office had conducted a survey of Thai restaurants all over the world to find out ten favourite Thai dishes of foreigners. In the survey 1,000 Thai restaurant around the world were asked to fill in a questionnaire. However, only 500 restaurants which have Thai chefs and offer the authentic Thai food were qualified for being taken into consideration.



The results were the top ten Thai dishes which are listed below in order of their percentages of popularity:
1. Spicy Soup with Prawn and Lemon Grass

[tom yum koong] 99%
2. Green Curry with Chicken

[kang kaew wan kai] 85%
3. Stir-Fried Rice Noodle with Shrimp

[pad thai koong] 70%
4. Fried Meat with basil leaves

[pad ka-prao] 52%
5. Red Curry with Roasted Duck

[kang phed ped yang] 50%
6. Coconut Milk Soup with Chicken

[tom kha kai] 47%
7. Thai Grilled Beef Salad

[yum neur yang] 45%
8. Pork or Chicken Satay

[moo or kai satay] 43%
9. Stir-Fried Chicken with Cashew Nuts

[kai pad med ma-manug] 42%
10. Panaeng Curry

[kang panaeng] 39%


Source : The Office of the National Culture Commission

The Thai Kitchen

The Thai Kitchen
Thai Cooking Tools and Utensils The Thai kitchen takes a minimalist approach to tools and utensils. In fact, for those whose cooking repertoire already includes Chinese and other Asian cuisines, there may be little to add to your kitchen in terms of equipment. Note that some of the tools may be substituted with more modern appliances, depending on individual preference (see below). A Must-have in Thai Cooking: the Wok



Like most Asian cuisines, the wok is central to Thai cooking. Woks are used for everything from stir-fries to curries, and even noodle dishes. Woks are also used for deep-frying and steaming. This Asian version of the frying pan has steep sides and either a rounded or flat bottom. Woks with rounded bottoms are best for gas stoves, allowing the flames to travel up the sides and thereby distributing the heat.



A steel ring accompanies this type of wok, allowing the pan to “sit” over the flames. If your stove is electric, a flat-bottom wok is preferable. Types of Woks



In today’s marketplace, there are many types of woks to choose from, and they come at varying prices. Expect to pay more than $30 and up to $200, depending on the type of material used and whether or not the wok is “seasoned” (see below). The preferable size for a wok is 14 inches. Look for woks with sturdy handles and a lid. Some woks also comes with small steaming racks (but this is not a necessity in Thai cooking).



Cast iron and carbon steel woks are highly recommended; however, try to purchase one that is seasoned. This means the wok has been put through a process of warming, cooling down, and oiling to prevent it from gathering rust and other toxic substances. It is possible to season a wok yourself, but to do so successfully requires patience and reliable instructions. It is much more convenient (and possibly safer) to trust this process to the manufacturer.


Avoid purchasing an aluminium wok, as this metal tends to heat up too quickly and stay hot too long (also, aluminium may be an unhealthy choice). If buying a stainless steel wok, look for a thick base at the bottom of the wok, as thin steel will encourage sticking (note that you may have to spend quite a lot to get a good-quality stainless steel wok). If you prefer a wok with a non-stick coating, be sure only to use soft spatulas when cooking, and never clean it with anything abrasive. The danger of non-stick coatings is that it can flake off and be ingested; also, most non-stick coatings are environmentally toxic. In general, non-stick coatings are over-rated and unnecessary. Instead, purchase cookware made out of traditional materials (such as iron or steel) and be willing to pay a little more for excellent cooking results.

Source : http://thaifood.about.com (Author : Darlene Schmidt)

The spicy lemongrass soup is delicious

by pipat
Hi!the entourage is thai-food-online.blogspot.com , today we will take you goes to know with a story of Thai food are mix to is delicious , the spicy lemongrass soup is delicious , be number one in Thai smack food is bold , in spicy lemongrass soup species which , exist various kinds , which , one in that known at we know good among the spicy lemongrass soup , be spicy lemongrass shrimp soup , the prominent point of kind spicy lemongrass soup food is , there is spicy smack rather very , and have sour smack most among all food , difference part of the spicy lemongrass soup that is known call to is opposite that , with regard to meat lead of animal that brings to cook is the food , as a result , will call out names follow animal meat has that to bring cook is that food , or , call prevent follow like in that locality
follow Thai other menu done to a turn thai-food-online.blogspot.com

spicy lemongrass soup (Tom Yum,Thai food)

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will take you goes to know with a story of Thai food are the spicy lemongrass soup (Tom Yum) , be kind typical Thai dish food , be the meal that eat things to eat with pretty rice , eat prevent throughout every a part in the country emphasize sour smack and spicy is a principle , go out salty and a little sweet
foreigner will know the spicy lemongrass soup in a picture of , spicy lemongrass shrimp soup , more than spicy lemongrass kind other soup by what is the spicy lemongrass soup will add animal meat ? all right , such as , shrimp , pig , chicken , fish , fish head , or , will don't add animal meat all right
the vegetables which like to add most in the spicy lemongrass soup for example , , lemongrass , galingale , chili , other vegetables which like to add next for example , tomato , black mushroom , mushroom , mushroom , edible inflorescence of a banana plant is parsley ingredients part that have to add is , lemon , fish sauce , sugar , chili sauce burns
milk insertion or coconut cream down go to that , somewhere , like to add for , mellow smack goes up , like to to call that , , spicy lemongrass water condensed soup
spicy lemongrass shrimp soup , The that like to add it the shrimp down go to for enhance shrimp smell
spicy lemongrass head fish soup , like to don't like to add milk
if , be the sour and spicy smoked dry fish soup will add tamarind water wet to replace lime juice , and will add fresh shallot down go to with
follow Thai other menu done to a turn thai-food-online.blogspot.com

the minced meat in Lanna civilization

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will take you goes to know with a story of Thai food are minced northland meat , the minced meat in Lanna civilization , distribute three big kind , for example , minced Lanna west meat since , Lampoon Chiangmai , will have different thing from other zone is will participate to assemble of different spices is will have the a kind of Chinese dish , total up go inside minced meat chili with , which , will have individual smell goes out , minced Lanna southeast meat since , spread and Nan , will have different thing from other zone is will have components character of ardent spices more than other zone is will have good banana blossom insertion and local spices such as , appeared minced meat chili which , will enhance the spicy very much , minced Lanna north meat since , Phayao , Chiangrai will go up that have the difference that guinea-pepper pickling shallot pickling lead comes to are the components with character part of minced meat that chili will participate that overlay to overlap between two first zone , be if , stay adjoin , which zone , will have the character resembles that zone , unless , the difference has in about [ story ] of minced meat chili already , the difference in each that area has will the favor in dressing up accessory is all that entrails differently which if be minced pig that meat , the somewhere will like to make cooked by scalding , but , somewhere , will like to make cooked by frying in the language of extremely cook minced frying meat will call that , rice noodles but if be minced meat meat neither a cow or that buffalo doing entrails will exist two penetrate to take a pillar is scalding , which , if , do not scald , add down go to raw , but , in case of of clear (clear at have young chit of a cow and taste buffalo go out bitter ) like to to bring roast which , when , roast done to a turn the smell will kiss the excellent taste ( young location chit in clear ) when , make cooked already will bring mix with the all ingredients , from minced ordinary meat will the minced meat again one kind which , call that , the minced meat is bitter , minced north meat (minced city meat) be necessary if torn the vegetables with ( the side dishes is ) there is long ago a kind follows each the land but every kind vegetables will can eat with every the minced meat no be always such , minced pig meat will eat with the grass farts dog , and olive top etc. vegetables base part all right old , bamboo vegetables , kiss be urgent , the vegetables stinks nail garuda stump parsley leek , parsley , both of green lettuce and white , the vegetables hijacks a wart on the skin the vegetables G the somewhere eats minced pig meat accompanies with fresh tomato , the part is unusual , eat with the eggplant closely soak the fish , or , jackfruit top fries , or good the banana blossom , which , everything entirely is herbs , when , arrive at Songkran festival work of every year , at the Chiang Mai has will the arrangement competes the minced meat is the tradition , there is both of professional generation , the generation is amateur , which , very by mass medium Chiang Mai association follows Thai other menu done to a turn thai-food-online.blogspot.com