Stir-Fried Rice Noodle with Shrimp

Stir-Fried Rice Noodle with Shrimp
Ingredients
1. 12 fresh Shrimp
2. 90 gram Dry Rice Noodle (3 - 5 m.m.)
3. 50 gram Fresh Bean Sprouts
4. 2 tablespoons Chopped (1") Green Onion
5. 6 tablespoons Fish Sauce
6. 6 tablespoons Oyster Sauce
7. 3 teaspoons Vinegar
8. 2 tablespoons Sugar
9. 2 Tablespoons Preserved Turnip
10. 2 Tablespoons Crushed Peanuts
11. 1 Tablespoon Paprika
12. 2 Eggs
13. 1 Teaspoon Red Chili (for Spicy lover)
14. 1/2 Lemon

Stir-Fried Rice Noodle with Shrimp Preparations
1. Soak the noodles about 30 minutes in room temperature water.
2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.
3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

Credite by http://www.thaifooddb.com

KHAI JAO POO(crab omelet compresses ,Thai food)

by pipat
Hi! the entourage is thai-food-online.blogspot.comtoday we will lead you goes to know the way cooks Thai where does easy is KHAI JAO POO(crab omelet compresses ,Thai food)
The ingredients
the reddish yellow is 2
a crab compresses 50 gram
oyster sauce 1 teaspoon
C - white 1-1/2 teaspoon
The way does
1. slice a crab compresses in long rows reserve
2. thin egg bamboo-stripes adds a deep dish and beat to give enough [ when ] broken egg
3. add a crab has compressed that slice to take keep then add sauce oyster ingredients C - , white beat blend again
4. lead down fry in oil that the a large amount and the fire rather the power grade down crab meat compress to give throughout both of an egg
5. enough [ when ] cooked lead very add a dish
*A Note is
- should use paper for absorb oil supports a dish before , for get rid paramour oil
- can add the leek and the parsley get down an egg which beat to keep
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How to Cook Shoyu Chicken

How to Cook Shoyu Chicken
If you've been wanting to have that Hawaiian Lu'au that you've been dreaming of lately, you might as well improvise a bit and shop around the Internet at Aloha Joe's for great recipes on how to cook Shoyu chicken, a favorite Hawaiian dish. Aloha Joe's is located online at AlohaJoe.com, and the official site is loaded with many Hawaiian events, Hawaiian culture, shopping at Aloha Joe's stores, Hawaiian music, and, last, but not least, a delicious recipe on how to cook Shoyu chicken, plus a lot more. The recipe is listed below, and it is easy to follow, even for the most novice of gourmet cooks:
Ingredients:
1 cup soy sauce
1 cup pineapple juice
1/4 cup brown sugar
2 teas. wine
1 piece ginger (crushed)
2 large cloves of garlic (mashed)
3 pounds - skinless chicken thighs - cut in half or thirds (boneless)
How To:
Mix above ingredients well, add chicken. Bring to a boil and lower to simmer. Cook slowly until chicken is TENDER.
While you're mixing up this great recipe for Shoyu chicken from the official website at Aloha Joe's, you can sing along to the Hawaiian music on the Aloha Joe Radio Station.

"jok" (โจ๊ก)

Thai
In Thailand, rice congee is known as "jok" (โจ๊ก) and is often served as breakfast with a raw or partially-cooked egg added. In most, minced pork or beef is also added and the dish is usually topped with a small version of youtiao (known as pahtongguo by Thais), garlic, spicy pickles such as pickled radish and chopped spring onions. Although it is more popular as a breakfast dish, many stores specializing in congee will sell it throughout the entire day. Variations in the meat and toppings are also frequently found.

Travelling In The Jungle: 5 Holidays You Can Take In The Jungle

1. Belize
Embark on an exciting jungle holiday in Belize which will expose you to range of activities. Visit archeological treasures within the jungle, such as Actun Tunichil Muknal (the cave of the Stone Sepulchre), where you can view ancient Mayan sculptures. Test your endurance and feast on beautiful sights by going on a kayaking adventure that will take you through the heart of the jungle. You can even choose to abseil down a jungle canopy into a dark cave or float into a Mayan cave on tubes that will allow you to view the beautiful cave formations and Mayan writings up close. Either way, a jungle vacation in Belize will be a trip to remember.
2. Peru
Peru offers many exciting opportunities for you to spend your holiday within the mighty Amazon rainforest. Numerous tours are offered. Many of these tours give you the opportunity to spend your whole trip on floating river boats which traverse the great Amazon River, allowing you to experience the rich biodiversity and wildlife that exists within the heart of the Amazon. You will be able numerous rare specifies of birds, monkeys and fishes, and even have the option of going swimming with the Piranhas! Wake up everyday to a different breathtaking location on the Amazon River.
3. Borneo
Sabah, Borneo, is known for its rich biodiversity and abundance of wildlife, making for an excellent travel destination for those interested in jungle holidays. A typical jungle holiday in Sabah will allow you to view incredible sights such as its limestone caves, friendly orangutans, the Rafflesia flower, which is the largest single flower in the world, and many more. Canopy walks are also available for those wanting to take in the sights from a bird eye view. There are even hot springs for you to relax in after a long day trekking. Mount Kinabalu in Sabah is also a favourite amongst mountain climbers.
4. Dooars
Dooars is situated in the Eastern Himalayas in North-east India, near Bhutan. It is a popular location for people wanting a jungle holiday as it is a place with scenic surroundings, numerous wildlife, and great accommodation. In Dooars, you have the opportunity to go on elephant rides, spend the night in style in forest rest houses and stroll through picturesque tea gardens and forests. It definitely makes for an idyllic jungle retreat from our busy urban lives.
5. Thailand
While Thailand is usually viewed as a highly urban city with mainly shopping as its attractions, its rural side has charm aplenty and provides opportunity for memorable jungle experiences as well. A typical Thailand jungle experience will see you bamboo rafting on a white rushing river and elephant riding through the jungle. There are also fantastic photo-taking opportunities as you stumble across beautiful waterfalls and ancient preserved temples in the heart of the forest. What further enhances the experience is the scrumptious Thai food, which you can enjoy after a long day trekking.
By: james@holiday-velvet.com
Article Directory: http://www.articledashboard.com

Orson Johnson writes about Specialists Travel for Holiday Velvet, a website providing Vacation and Holiday accommodation specialists & Holiday Velvet Blog .

Stir-fried Chicken with Cashew Nuts gai pat met mamuang himmapaan

Stir-fried Chicken with Cashew Nuts gai pat met mamuang himmapaan ไก่ผัดเม็ดมะม่วงหิมพานต์ Posted: 24th September 2005

I was quite excited recently to see three new food shops that had opened near my house. That kind of thing doesn't happen that often. I had been watching this row of shophouses being built and then one by one each owner opened a food shop. At the moment there are three in a row. The ones on either side sell noodles. Nothing exciting about that because there are noodle shops everywhere. However, the middle one had a sign saying “ gaeng gup khao ” meaning curry with rice. I love curries. (You probably know that already.) The food shop opposite where I live sells curries and soup for take-away. It only costs 15 baht each but they are quite often disappointing. The meat is often miniscule or just bony. If I buy there I have to add my own meat.
So, this morning I set off down the road to investigate what curries they had for sale. I wasn't disappointed. They had a really nice selection. The sign said 20 baht for one dish with rice and 25 baht for two. Very reasonable. I chose a curry and a chicken dish and indicated that I wanted to take it home by saying in Thai “sai toong”. This literally means put in a bag. However, many people say “sai haw” for when they want take-away. This means wrap in banana leaves which they used to do a lot in the olden days. Even though plastic bags and foam boxes are used more often today, people still stick to the old words. Thee two big bags cost me 45 baht baht. More expensive than the other shop, but just take a look at the picture below and you can see I got value for money. Aroy !

The dish I got was called stir-fried chicken with cashew nuts or gai pat met mamuang himmapaan in Thai. Actually they didn't have cashew nuts which would have made it a bit more expensive. So they substituted with normal nuts. They also added tomatoes which gave it a kind of sauce and sheen that dry versions don't usually have.
This dish is quite easy to cook. As usual, I won't give you the amounts because Thai people don't usually measure anything. Fry some garlic in a pan until golden brown. Then add the finely sliced chicken and cook until ready. Add the onion, cashew nuts, fried dried chilis and spring onion. Stir well. Season with fish sauce, dark soy sauce and a pinch of salt. Garnish with some coriander and fresh red chili.
This is really delicious. I often order this dish when I go to restaurants to eat with friends.
Vocab:
“sai toong” ( ใส่ถุง ). This literally means put in a bag. However, many people say “ sai haw ” ( ใส่ ห่อ )
Don't forget to visit the forums to discuss Thai food!


Credite By http://www.enjoythaifood.com/

Sweet and Sour Prawns - เปรี้ยวหวานกุ้ง

Sweet and Sour Prawns - เปรี้ยวหวานกุ้ง
INGREDIENTS : Vegetable oil 3 tbsp. Prawns, peeled and cleaned 8 oz. Green bell pepper, cut into bite sized pieces 1/2 Onion, cut into bite sized pieces 1/2 head Cucumber, cut into bite sized pieces 1/2 cup Pineapple 1/2 cup Tomato cut into wedges 2 Sugar 2 tbsp. Vinegar 2 tbsp. Soy sauce or fish sauce 1 - 2 tbsp. (2 servings)
1. Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.
2. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.
3. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.
4. Spoon this dish onto a plate and serve hot with other main dishes. Tips…
This Thai sweet and sour dish differs from the Chinese variety in that the sauce has no starch thus the dish is much lighter and more delicate. It also does not have tomato ketchup in it.
Thai cooking can sometimes prove difficult due to the fact that Thai ingredients vary in taste and intensity. One bottle of fish sauce tastes different to another and may also be saltier. So, when cooking Thai food, you have to taste your food as you cook, season it bit by bit and correct the taste as you go along.
Credite By http://www.horapa.com/

Yam Hua Plee - ยำหัวปลี

Yam Hua Plee - ยำหัวปลี
Ingredients : Banana blossom 1 each Pork, thin sliced and steamed 100 grams Peanuts, coarsely ground roasted 1/4 cup Coconut, grated and roasted 1/2 cup Garlic, sliced and fried 3 tablespoons Shallots, sliced and fried 2 tablespoons Fresh red chili pepper, finely shredded 1 each Dressing
Ingredients :Dried chilies, roasted and ground 2 each Garlic, roasted and ground 1 tablespoon Shallots, roasted and ground 2 tablespoons Palm sugar 3 tablespoons Fish sauce 3-4 tablespoons Tamarind juice 1 cup
Note: Dressing directions: Mix all the ingredients together. Bring to boil on a medium heat, stir constantly until the texture is richer, and remove from the heat.
Directions:1. Remove the hard parts of banana blossom, cut it into two pieces, rub in lemon juice, cut a spine out , slice and soak its flesh in lemon juice before cooking.
2. Place the sliced banana blossom and pork in a mixing bowl. Add dressing and stir lightly. Add roasted grated coconut, coarsely ground roasted peanuts, fried sliced shallots, and fried sliced garlic.
3. Spoon the salad onto a plate, top with fried sliced shallots and red chili peppers. Serve with cha-plu leaves.
Correct Characteristics of Yam Hua Plee: Banana blossoms used for cooking this dish must be crisp and not dark in color. Yam Dip must be well mixed with banana blossom flesh. This dish must not be watery but taste mild.
Cooking Tips: Only fresh banana blossoms should be used, finely sliced, soaked in water mixed with lime juice, and placed in a strainer until water leftover is removed before being brought for cooking. Ingredients in Yam Dip must be finely ground. The dip must be cooked until rich. Fruits can be used in place of banana blossoms.
Eating Culture: Yam is one of major dishes in the main meal which fulfills nutritional value and promotes the taste of other dishes in the main course.
It can be served either as the first course or with the main meal.
How to Serve:Spoon the salad onto a plate, top with fried sliced shallots and red chili peppers. Serve with cha-plu leaves. Serve either as the first course or with the main meal for eating with rice.

KANG COUR KAI(the typical Thai dish roasts sweet basil chicken ,Thai food)

by pipat
Hi! the entourage is thai-food-online.blogspot.com today you will have met with Thai menu where is known that KANG COUR KAI(the typical Thai dish roasts sweet basil chicken ,Thai food)
The compound
- the chicken slices enough [when] the word 2 cup
- coconut cream 1 cup
- curry chili 3 tablespoon
- the thin end of coconut cream is 1 cup
-palm sugar
- the fish sauce
- the sweet basil
- goat green pepper and red
The way cooks
- lead the frying pan puts on the stove to add coconut cream down goes to float up during boiling to add typical Thai dish chili down goes to cook give fragrance
- ,add the chicken cooks enough [ when cooked ] add the thin end of coconut cream then until is angry
- flavor with palm sugar , and the fish sauce
- add the sweet basil and the goat pepper then fetch add a deep dish ( must have things to eat with pretty hot rice)
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Laab - Larb

Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food.
There are variations of laab, duck laab, chicken laab. Some people like my brother love to include a few pieces of liver in laab.
1-2 Servings 1 tablespoon toasted rice 1/4 shallot, thinly sliced 1-2 limes 1/2 lbs ground pork 1/4 tablespoon ground dried chili pepper 3 tablespoons fish sauce 5 sprigs cilantro, sliced 3 sprigs spearmint Optional1 green onion, sliced Optional
Tips and substitutionsSubstitute any ground meat for ground pork.
Substitute red onion or just onion for shallot if you like.
The spearmint adds zing to the laab.
Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it.
For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly.
Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.
Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.
Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.Learn more about this and other similarly prepared Salads (Yum) recipes Favorite Thai RecipesPad ThaiTom Yum GoongFried RicePad See EwLaabChicken CurryGreen Papaya SaladMango on Sticky RiceBasil EggplantChicken Basil[more...]
This recipe goes well with Rice and Sticky Rice

Kai Ho Bai Toei (Chicken wrapped in Pandanus Leaf) ​ไก่ห่อใบเตย

 
Kai Ho Bai Toei (Chicken wrapped in Pandanus Leaf) ​ไก่ห่อใบเตย 
  
 

Recipe from: The Food of Thailand


 pandanus leaves act as both a wrapping and flavoring in this dish. Leaving a long tail on the parcels will make them prettier and easier to handle so don't trim the leaves. To eat, carefully unwrap the parcels and dip the chicken into the sauce.

5 cilantro roots, cleaned and roughly chopped
4 to 5 garlic cloves
1 teaspoon ground white pepper
¼ teaspoon salt
1 pound, 5 ounces skinless chicken breast fillet, cut into 25 cubes
2 tablespoons oyster sauce
1 ½ tablespoons sesame oil
1 tablespoon plain, all-purpose flour
25 pandanus leaves, cleaned and dried
vegetable oil for deep-frying
plum sauce or a chilli sauce, to serve

Using a motar and pestle or a small blender, pound or blend the cilantro roots, garlic, white pepper, and salt into a paste. In a bowl, combine the paste with the chicken, oyster sauce, sesame oil, and flour. Cover with plastic wrap and marinade in the refrigerator for at least 3 hours, or overnight.

Fold one of the pandanus leaves, bringing the base up in front of the tip, making a cup. Put a piece of chicken in the fold and, moving the bottom of the leaf, wrap it around the chicken to create a tie and enclose the chicken. Repeat until you have used all the chicken.

Heat oil in a wok or deep frying pan over medium heat. When the oil seems hot, drop a small piece of leaf into it. If it sizzles immediately, the oil is ready. Lower some parcels into the oil and deep-fry for 7 to 10 minutes, or until the parcels feel firm. Lift out with a slotted spoon and drain on paper towels. Keep the cooked ones warm while deep-frying the rest. Transfer to a serving plate, and serve with plum sauce or a chilli sauce.

Credite By http://www.allthaifood.com

How To Cook Thai

Fresh herbs, pungent spices, caramel flavors, and smoky aromas mingle in this cuisine that engages all the senses.

By Su-Mei Yu

In recent years, not only has the popularity of Thai cooking burgeoned, but Thais themselves are also rediscovering traditional food preparation and the wisdom of their ancestors. Modern Thai cooks are once again using aromatic herbs and spices, both indigenous and foreign, to enhance the flavors of dishes, as well as for their healthful benefits. We in America can do the same.

The Essence of Thai Cooking
When people ask me what makes Thai food so special, I think of its sensuality. With the first bite, you're instantly rewarded with an unexpected surprise, perhaps an accent or spice, a jolt of sweet or sour flavoring, or a combination of textures--soft, chewy, creamy, and crunchy--that intrigue and tease the palate. 

Yet regardless of the individual recipe or the complexity of the ingredients, Thai food gets its distinct flavors from four basic seasonings: salt, garlic, cilantro, and Thai or white peppercorn. These, in turn, are supported by a cast of chiles and fish sauce.

The recipes below are fairly simple to prepare, and they represent the most well-known and diverse varieties of Thai regional cooking. Most of these dishes taste best when accompanied by long-grain Thai jasmine rice. 

Author Spotlight
Su-Mei Yu is the author of Cracking the Coconut: Classic Thai Home Cooking (William Morrow, 2000) and the chef/owner of two popular San Diego restaurants, Saffron Thai Grilled Chicken, and Saffron Noodles and Sate. Of Chinese heritage, Yu was born and raised in Bangkok, Thailand, and came to America when she was 15 to attend a mission school in Kentucky. After receiving a master's degree in social work from San Diego State University, Yu went on to fulfill her dream of becoming a restaurateur. She is one of San Diego's most sought-after cooking teachers and has written for Fine Cooking and Food & Wine.

Larb Nuea (Spicy, beef salad)

Larb Nuea (Spicy, beef salad)
Ingredients
1 1/2 cups ground beef 
1 tablespoon chopped red onion or shallot 
1 teaspoon coriander seeds (grounded) 
1 teaspoon chili powder 
1 tablespoon kao kua (see glossary) 
1 tablespoon chopped green onion 
mints leaves 
2 tablespoons lemon juice 
1 tablespoon fish sauce 
some green vegetables such as lettuce, long green beans 
Cook'em!!
In saucepan, Brown ground beef, with 1 teaspoon cooking oil, until pink is gone. 
Place in a mixing bowl, let cool for 5 minutes. 
Season the beef with fish sauce, lemon juice, coriander powder, kao kua and chili powder. 
Add green onion, chopped red onion. 
Put in a serving plate, top with mint leaves. 
Serve with vegetables 
Enjoy it! 
. 
  By: Jew
Credite By www.siamweb.org

NAM PRIK MA KHAM( chili tamarind sauce,Thai food)

by pipat

Hi! ,the entourage is thai-food-online.blogspot.com today you will have come to meet with Thai kind chili sauce menu for example NAM PRIK MA KHAM( chili tamarind sauce,Thai food)

The ingredients

fresh tamarind                          1               teaspoon

the crackling fries new             2              tablespoon      

dried powdery shrimp             2              tablespoon          

fresh guinea-pepper                 1                   tablespoon

the garli                                      1                   tablespoon        

vegetable oil                              2                   tablespoon  

bucket fish sauce good sugar properly

The way cooks

pound the garlic with enough [ when ] crushed tamarind has must not is circumspect [ powdery ] very then add shrimp paste guinea-pepper dried shrimp crackling pounds blend

flavor with bucket sugar the fish sauce is good fetch add a cup

stand the frying pan adds a little oil uses middle fire enough [ when ] oil is angry  add pound down cook onion enough [ when dry ] loose fetch add a cup

eat things to eat with pretty hot rice or eat with the green vegetables such as cucumber cucumber vegetables all top kind all eggplant

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NAM PRIK JAVA BONG(chili sauce is JAVA BONG,Thai food)

by pipat                                                                                                                                                               Hi! , person stick  follow thai-food-online.blogspot.com  today you will have met with kind chili sauce menu is NAM PRIK JAVA BONG(chili sauce is JAVA BONG,Thai food)

The ingredients

the dried fish is ( use the fish )                     1/2                        cup                                                           onion                                                                1/4                        cup                                                       the garlic is                                                      1/4                       cup                                                           the galingale about                                         4-5                                                                                         the tamarind wets                                          1/4                       cup                                                             the pickled fish                                                1/4                       cup                                                      dry guinea-pepper ( roast powdery already be circumspect [ powdery ] )                                           The way does                                                                                                                                                       the dried fish grills sheep meat powdery fire are circumspect [ powdery ] the head onion  galingale garlic burns the tamarind wets seed sheep goes out to chop enough [ when ] carelessly the pickled fish uses but the meat chops is circumspect [ powdery ] lead onion  galingale garlic which burn to add a mortar has pounded altogether is circumspect [ powdery ] then add the tamarind wets pickled dried fish guinea-pepper powdery fish pounds all until altogether blend to Amen! taste see have salty sour spicy for  take mix rice or eat things to eat with sticky rice steams green pig vegetables fries the fish fries all right

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NAM PRIK NAM PLA(chili fish sauce sauce,Thai food)

by pipat

Hi!  the entourage is thai-food-online.blogspot.com  today you will have known Thai species chili sauce food again bely NAM PRIK NAM PLA(chili fish sauce sauce,Thai food)

The ingredients                                                                                                                                               The guinea-pepper roasts powdery                3               teaspoon                                                           dried powdery shrimp                                       3               tablespoon                                                       fish good sauce                                                    4               tablespoon                                                       bucket sugar                                                        1               teaspoon                                                           red onion the lane                                               2               tablespoon

The way cooks                                                                                                                                                                lead the guinea-pepper roasts the dried shrimp is powdery add a mortar pound be circumspect [ powdery ] blend flavor with fish good sauce bucket sugar mix blend add onion  slice down go to taste follow want  eat with the green vegetables or  the vegetables scalds such as Acacia mango top , lead tree cucumber top etc. or eat things to eat with pretty hot rice all right

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NAM PRIK KAI POO(chili egg crab sauce,Thai food)

by pipat
Hi! the entourage is thai-food-online.blogspot.com today we will lead you visits with Thai kind chili sauce menu are NAM PRIK KAI POO(chili egg crab sauce,Thai food)
The ingredients
sea crab egg has boiled already         1/2            cup
fresh guinea-pepper                           10             
petal big garlic                                     10
the peta
kerosine can sugar                              1              teaspoon
lime juice                                              1               tablespoon
the fish sauce                                       2              the teaspoon
eggplant                                              20
the shrimp paste is                           1/2             tablespoon
The way cooks
1. pound the garlic totals up with the shrimp paste crushedly blend to Amen! add crab chili egg pounds enough [ when broken ] blend
2. flavor with fish sauce sugar kerosine can lemon
3. dented enough [ when ] crushed eggplant has added to mix down go to give throughout a mortar already fetches to go up add chili glass
4. eat with the green vegetables such as fragile cucumber eggplant peels to slice water mimosa spectacles plucks especial top part scalds young coconut top satirizes with the mackerel fries yellowly the frame
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Stir-fried Chicken with Cashew Nuts

Stir-fried Chicken with Cashew Nuts
gai pat met mamuang himmapaan ไก่ผัดเม็ดมะม่วงหิมพานต์
Posted: 24th September 2005



I was quite excited recently to see three new food shops that had opened near my house. That kind of thing doesn't happen that often. I had been watching this row of shophouses being built and then one by one each owner opened a food shop. At the moment there are three in a row. The ones on either side sell noodles. Nothing exciting about that because there are noodle shops everywhere. However, the middle one had a sign saying “ gaeng gup khao ” meaning curry with rice. I love curries. (You probably know that already.) The food shop opposite where I live sells curries and soup for take-away. It only costs 15 baht each but they are quite often disappointing. The meat is often miniscule or just bony. If I buy there I have to add my own meat.

So, this morning I set off down the road to investigate what curries they had for sale. I wasn't disappointed. They had a really nice selection. The sign said 20 baht for one dish with rice and 25 baht for two. Very reasonable. I chose a curry and a chicken dish and indicated that I wanted to take it home by saying in Thai “sai toong”. This literally means put in a bag. However, many people say “sai haw” for when they want take-away. This means wrap in banana leaves which they used to do a lot in the olden days. Even though plastic bags and foam boxes are used more often today, people still stick to the old words. Thee two big bags cost me 45 baht baht. More expensive than the other shop, but just take a look at the picture below and you can see I got value for money. Aroy !



The dish I got was called stir-fried chicken with cashew nuts or gai pat met mamuang himmapaan in Thai. Actually they didn't have cashew nuts which would have made it a bit more expensive. So they substituted with normal nuts. They also added tomatoes which gave it a kind of sauce and sheen that dry versions don't usually have.

This dish is quite easy to cook. As usual, I won't give you the amounts because Thai people don't usually measure anything. Fry some garlic in a pan until golden brown. Then add the finely sliced chicken and cook until ready. Add the onion, cashew nuts, fried dried chilis and spring onion. Stir well. Season with fish sauce, dark soy sauce and a pinch of salt. Garnish with some coriander and fresh red chili.

This is really delicious. I often order this dish when I go to restaurants to eat with friends.

Vocab:

“sai toong” ( ใส่ถุง ). This literally means put in a bag. However, many people say “ sai haw ” ( ใส่ ห่อ )

Don't forget to visit the forums to discuss Thai food!
Credite by http://www.enjoythaifood.com

Food In South East Asia

The rich culture of South East Asia lies at the tastiest food in the world. Once known as the land of the spices, the food of the Thais, Filipinos, Vietnamese, and Indonesians are among the most famous exotic creations. Much of the identity of South East Asia lies on the different food that come from unique, yet common backgrounds following the influences of Indian, Chinese, and the European colonizers along with the local flavor.

The food has both common and binding ingredients. These include coconut milk, lemon grass, sugar, basil, fish paste, and chili. To an outsider’s taste buds, this food is described as spicy, tangy and sweet, all mixing together to present a unique taste. Curry, which is an Indian food, has evolved to be a staple dish in South East Asia.


Thai food is the most popular cuisine coming from South East Asia. It takes in five different flavors from the different regions in its traditional kingdoms which are sour, salty, sweet, spicy, and bitter. The famous southern curries are traditional Indian adaptations that have local ingredients like coconut milk. Thai food uses generous servings of fresh spices and fish sauces. Like any other Asian country, rice is the staple food of the Thais. If you travel to Thailand, you will encounter a very unique experience in tasting the different variety of Thai food. The most famous dishes are Pad Thai, and Red Na.

Filipino food meanwhile offers a range of different flavors all scrambled together to present a bulk taste. It is the most unique among South East Asians because it took more foreign influences from their colonizers as compared to their neighbors. As an example, it has more meat than Thai food or Vietnamese food. It also has fewer spices. Instead they use the taste of the meat just like the Spanish and the Americans. Filipino food as compared to South East Asian food is roasted more just like the Western style. This makes Filipino food a popular choice among American and Western tourists.

Like other South East Asia cuisine, Vietnamese cuisine follows the tradition of the Indians and Chinese. It uses a lot of soy sauce and fish sauce, which is both an Indian and Chinese influence. Religion plays a large part on Vietnamese cooking as most dishes are vegetarian as compared to Filipino foods which are very meaty.

Vietnamese food follows the spicy and sweet taste and like any other South East Asian country, rice is the popular choice. Vietnamese cuisine is also known for their rich soup concoctions. These soups along with the countless dishes are very popular in North America, France, and Russia.

By:

Article Directory: http://www.articledashboard.com


Alex J Smith writes for Datravelers.com where travelers can host their own travel blogs, upload photos and find unbiased travel information.

Four Fantastic Foods that can Boost Metabolism

By: Tom Parker

Keeping your metabolic rate high is an integrated process. Diet, exercise and lifestyle all combine to keep your metabolism working. However, there are a certain group of foods which are believed to have the natural properties to increase metabolism. On their own these foods will not have a substantial effect on metabolism. However, as part of a planned process to boost metabolism these foods can be highly effective. In this article I discuss some of these foods and how they can help raise your metabolic rate.

1) SUPER FOODS:- These are foods which are believed to aid weight loss, boost your metabolic rate, reduce cholesterol levels, lower the risk of heart disease and improve your mood. Super foods include; beans, blueberries, celery, grapefruit, oranges, pumpkin, salmon, tomatoes, walnut and yoghurt.

2) SPICY FOODS:- Spicy foods are believed to increase your metabolic rate temporarily by raising your body's temperature which raises your heart rate and leads to an increased number of calories being burned. Spicy foods are also thought to have thermogenic properties which encourage the body's fat burning process. When choosing spicy foods there are lots of options for you such as; buffalo wings, indian food, mexican food, peppers and thai food.

When eating spicy foods it is particularly important to make sure that you do not over indulge. Firstly, you should not over indulge because the fat burning effects of spicy foods are both limited and temporarily. Secondly, eating too much can lead to a number of negative side effects including; stomach ulcers, irritation to the digestive tract, acid reflux (which can lead to hearburn) and even damaged tastebuds.

3) PUMPKIN SEEDS:- Pumpkin seeds are a particularly healthy snack food. They are low in calories, high in fiber and rich in protein. The high fiber content makes it more difficult for the body to process pumpkin seeds, meaning that more calories are burned in the digestion process.

Apart from their metabolism boosting properties pumpkin seeds are high in zinc which is known to boost the immune system and maintain prostate health in men during later life. They are also believed to benefit the digestive system.

4) WATER:- OK I know water is not technically a food but drinking water and staying hydrated is essential if you want to keep your metabolism working at an effective rate. If you do not drink enough water your body goes into water retention mode which reduces the number of calories your body will burn. Therefore, consuming adequate levels of water will help keep your metabolic rate high.

Increasing your metabolic rate is a complex process which depends on a number of factors. As I have already mentioned eating these foods alone will not instantly boost your metabolism. Eating too much, in certain circumstances, can even restrict your metabolic rate and damage your body. However, by incorporating the above foods into your diet in a moderated and controlled way, you can take your first steps towards an improved metabolism.

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


The Free Fitness Tips Website provides readers with a free fitness tip every day of the year. The tips include exercise tips, weight loss tips and healthy eating tips. You can access these fitness tips by visiting the Free Fitness Tips website

Cuisine of Thailand

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

KHAi DAO RARD PRIK SAM ROS ( the fried eggs pours three taste chili,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com today we will take you goes to know with the food that can easily for example KHAi DAO RARD PRIK SAM ROS ( the fried eggs pours three taste chili,Thai food )
The compound
duck's eggs 8
fresh chilis 4
petal garlics 10
peppers are 5
fishsauce are 2 tablespoon
orange juices tamarind 2 tablespoon
sugars kerosine can 2 tablespoon
vegetable oil 2  cup
The way does
1. pound garlic chili fresh enough [ when ] rough pepper
2. lead oil adds the frying pan puts on the stove to give very hot , hit an egg adds each , the time fries to wait for give albumen scorched area before , then bail out it pours on the yolk , don't give cooked yolk will delicious , fry each until be finished
3. lead the chili which pound to keep down cook in remainder oil from fries an egg , cook give kiss flavor with the fish sauce , sugar , orange tamarind juice , taste see give spicy both of three the taste , fetch pour on fried each eggs prepares can eat


follow Thai other menu done to a turn thai-food-online.blogspot.com

SOM TUM ( penetrate the papaya like [ model ] local the northeast )

by pipat

Hi! the entourage is thai-food-online.blogspot.com today we will lead you visits with the way cooks Thai the East that has the way cooks to follow local textbook for example SOM TUM
( penetrate the papaya like [ model ] local the northeast )
The ingredients
the papaya is raw the chili is dry the tamarind wets the field crab is pickling garlic fish sauce the pickled fish boils cooked the lemon
cane sugar tomato
The way does
- chop the papaya is fiber
- pound dry chili garlic be circumspect [ powdery ]
- add the ingredients as follows papaya lemon the tamarind wets fish sauce tomato field pickling crab cane sugar add finished everything then to pound is soft
Way food worth
- protein mineral salts calcaim
TIP penetrate the papaya like [ model ] local will have the taste spicy salty sou
follow Thai other menu done to a turn thai-food-online.blogspot.com

Nam prik pra tu

Nam Prik Pla Tu (Shrimp Paste Nam Prik)
Nam Prik Pla Tu (shrimp Paste Nam Prik) น้ำพริกปลาทู
ู
3 garlic cloves
10 to 15 fresh prik ki nu
1 tablespoon shrimp paste
1 tablespoon palm sugar
2 tablespoon finely minced dried shrimp
2 tablespoon lime juice
1 tablespoon nam pla
about ¼ cup slivered green mango, optional


If you opt for frying the herring, heat the oil and add the herring. Deep- fry until golden brown. Remove and drain well.


Pulverize garlic and herring in a food processor or mortar with pestle, add chiles and blend into a paste. Add shrimp paste, sugar, dried shrimp, lime juice, fish sauce and green mango and stir well. Add additional lime juice or fish sauce to taste and for a light, watery, dipping consistency. Works well with fresh vegetables and deep fried pickled fish like sardines or herring.
credite by http://allthaifood.com

Thai Food: Tom Kha Gai (Chicken in Coconut Milk w Galangal)

Chicken Coconut Soup



Chicken Coconut Soup
ต้มข่าไก่ tom kha gai
Posted: 15th February 2005



Chicken Coconut Soup with mushroom

I read in the newspaper the other day, that a research team from the UK had proved that an extract of galangal can both kill cancer cells and protect healthy ones from the disease. As this is a common ingredient in Thai stir-fries and soups I was intrigued to learn more. I went onto the Internet and googled "galangal". I eventually found a recipe for Tom Kha Gai (chicken coconut soup). As this is on my favourites list I decided to have a go at cooking it.

My first stop was my collection of cookery books. I soon discovered that although each book had a recipe for Tom Kha Gai they were quite different from each other. From my memory of eating this dish I decided to use the recipe from "Thailand The Beautiful Cookbook". I made a list of the ingredients before setting off to the supermarket. I needed: coconut milk, galangal, lemon grass, kaffir lime leaves, lime juice, coriander leaves and some chili. They wanted green but I wanted red.


(Left): galangal (Right): lemon grass

On the left is the galangal (kha). As you can see, it is similar in appearance to ginger. It is pinkish and has a peppery flavour. The label on the pack said it cost 45 baht per kilo. This pack cost 5.75 baht. More than enough. On the next shelf I noticed another pack with both lemon grass (right), galangal and kaffir lime leaves (below right). These are the ingredients for Lemon Grass Soup (more famously known as Tom Yum). As this was only 7 baht I decided to go for that. (1 US$ is presently 38 baht.) As far as I understand, although these two dishes have similar ingredients, Tom Yum focuses more on the lemon grass and Tom Kha Gai focuses more on the galangal. If you are wondering at this stage what "tom" means then I will tell you that it means "boiled".


(Left): coriander (Right): kaffir lime leaves

Next I needed the coriander or "pak chee" in Thai. There were two varieties on the shelf. One was "pak chee tai" and the other "pak chee jeen". I guess the former was Thai and the latter Chinese. As "pak chee jeen" was translated into "coriander" on the label I knew which one to pick. This only cost 4 baht. Next on my list was the small green limes, coconunt milk, chilis and of course the chicken. Oh yes, did you know that the red chilis that are labelled in English as "red bird chili peppers" are called in Thai "mouse shit chilis"! I wonder why they didnt translate that properly in the supermarket?

Tom Kha Gai - Chicken coconut Soup

Ingredients:
2 cups of coconut milk
6 thin slices of galangal
2 stalks of lemon grass (cut into 1 inch strips and crush with cleaver)
5 fresh kaffir lime leaves (torn in half, not cut)
250 g of boneless chicken
5 tablespoons of fish sauce (naam blaa)
2 tablespoons of sugar
Half a cup of lime juice
1 teaspoon of black chili paste (nam prik pow)
Quarter cup of coriander leaves
5 green chili peppers (I will use red chilis)

Method 1:
(1) Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce and sugar.
(2) Simmer for about 4 minutes, or until the chicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.
(3) Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.
(4) Garnish with the torn coriander leaves and chili pepers, and serve.

Other recipes I have read dont include the lemon grass. I also saw another one that said add the chili at the same time as the chicken. I will do that. This next version of the same recipe comes from a book called "Simply Thai Cooking". I am thinking I will go for a mixture of the two. However, they say add lemon juice which I dont have!

Method 2:
(1) Slice the chicken into thin strips.
(2) Smash lemon grass with the flat side of a chefs knife once and then cut into 1 inch pieces; slice galangal into thin rounds; tear lime leaves into thirds; cut chilis in half.
(3) Heat coconut milk and water in a saucepan for 2-3 minutes. Dont let it boil. Reduce heat to a medium and add lemon grass, galangal, lime leaves, chilies and cook for another 2 minutes, stirring continuously and not letting it boil.
(4) Add chicken strips and cook for 5 minutes, stirring over medium heat, until the chicken is cooked.
(5) Add 2 tablespoons of lemon juice, 1 tablespoon of fish sauce and quarter tablespoon of sugar. stir, and continue cooking for another minute or two/
(6) Transfer to a soup bowl and serve immediately, garnished with fresh corriander leaves.

Well, I think everything is ready. I am off now to cook some Tom Kha Gai. Wish me luck!


Credite By Thai FooD To The World

"Larb Kai" (Spicy Chicken Salad)

"Larb Kai" (Spicy Chicken Salad)

Lahb Gai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.

Ingredients:
2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup grounded roasted-rice (see below)
1-teaspoon green pepper (sliced)
Ground dry red chili

Directions:
Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce, and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)

Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.

Roasted Rice
Set your burner to the highest setting, and add in one cup of rice. Keep stirring until the rice becomes brown and color. It will almost achieve a burnt look. Then grind it using either a coffee grinder or mortar and pestle.
credite by www.horapa.com