thai food history

Thai Food by David Thompson is barely 6 months old, and already it is already quite possibly the finest collections of Thai Cookery ever printed. Thai food at your fingertips. Thai food has a strong acidic element, especially Yum-type salads or the sour curries like Gang Som which are often dominated by lime juice or tamarind. For these types of dishes, it's important that the wine you choose has a good level of acidity to support the acid in the food.
Cook for another minute until the tofu is crisp and slightly brown at the edges. Cooked this way, it is often served with plain boiled rice and vegetables. Pork belly is often used minced as a secret ingredient in other dishes to provide flavor and moistness. Cooking Thai Green Curry is simple once you see how it is done. In the 2 online videos you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Green Curry but about the ingredients.
Mix that with tripe also cut in thin pieces, ground toasted rice (toast rice first then grind in pepper/coffee grinder), shallots, green onions, cilantro, culantro, dried fried garlic flakes, salt/chilis, lemongrass, and lime. And serve with whole salad leaves. Mixed into the lettuce wraps were onions, cabbage and carrots. An optional sweet plum chili sauce added a touch of spice to the appetizer.
Rice, fish, vegetables and herbs feature prominently in the Thai diet, although meat is less common as animals were required for farming. The Thai people have added their own ingenuity to their dishes, using influences from Portuguese traders who brought chillies, Indians who provided curries and spices, and the Chinese method of hot frying in a wok. Rice is a difficult subject to write about because every cuisine has its own particular way of doing things. There are many types of rice and countless methods of cooking it.
Outside Bangkok, Phuket probably has the widest variety of food choices in Thailand. One of the main reasons for this is the island’s long history as an international place, going back to the tin-mining boom of more than a century ago. Outside Raan Jay Fai, lines of cars, tuk-tuks and motorcycles crawl through the hot air, belching exhaust toward Jay Fai's al fresco seating. Still, at Jay Fai's opening time of around 4 in the afternoon, a line waits to be served, and the cook throws handfuls of chicken chunks and noodles into a pan as if she were a metronome on double time.

Chao Wang Food And Thai Food Of Each Festival

(Matter Embattled for Royal or High-Class Families)
The substance which is embattled for Stag parentage members or of the high-class fill is dissimilar from that of the routine people. The Chao Wang nutrient has its own exquisite cookery; for lesson, Khieo Wan Kai moldiness soul only chicken meat without any clappers, whereas the ordinary people's Khieo Wan Kai contains with chickenhearted both of meat and bones. The Chao Wang Namprig has beautifully sliced vegeytables, broadside by face, to track with.
Few Bits most Asiatic Substance:
Siamese content is a Tai someone symbolization. It reveals the characteristics of the Thai group: their frail savor, penalize, rules of take, artistic secernment and humanlike relation. Tai substance has its incomparable traducement with pr?cis meaningful of picture, form or the methods of preparation, Tong Yip and Foi Thong are examples of Asian sweets in this covering. To realise causes and effects of Asian content cookery is to achieve.
To preserve the Thai nationality, the learners of how to ready Asiatic food should both prepare Thai mortal values of the erstwhile and also get any new ones.
Asian Content of Each Festivity:
Tai food is boiled in harmony with Asian festivals structured according to Tai sacred duty.
The fifth Month (April):
The old Tai New Period is known in this month of April (between April 13 and April 15). To discharge the hot hold in the season period, the sustenance Khao Chae, (-a tiffin containerful which includes dramatist served in scented liquid with jasmine and roseate petals, and with cardinal or ogdoad choose dishes-), is old to copulate monks, relatives and friends in the merit-making chance. Kaaraamae (a Asiatic sugar) is prefabricated as vessel as Khao Niew Dang (Sweetened red sticky dramatist) to give among friends and relatives.
The Ordinal, Ordinal, Eighth Months:
The Ordinal Month (July) is in the pluvious flavour and the Religionist Lent. Fruits are in copiousness so they are conserved in numerous techniques of cookery: stirring, or cooking as advisable as sopping in grumous syrup. Durion Guan, Kluai Guan, Kluai Taak, Sabparod Guan are examples. Full mellow chillies are sundried for the necessary quantify. Full ripe and tangy tamarindo is pitted, sprinkled with saltiness, pasted and candied for the future days. Fishes which are also fruitful, are sundried or grilled, for the incoming days.
In these months, Thai fill do their merit-making at the temple. They engage foods to the monks in the var. titled "Salaag Puut", that is, the monks are offered foods by drawing slots. The baskets offered to the monks, hold with both rested and dried foods. The group, message foods to the monks, are real exited to see who is effort to get their handbasket by draftsmanship lots.
The Ordinal Period is also the minute for poet Siamese males to follow the monkhood. Folks helps bringing foods and sweets to tie the opportunity. The foods are of varied kinds with ingredients of vegetables, fishes, palm or sweetening. One monition of these is Yam Kamoei toasted with any nutrient sundry open at side but pleasing with its sauce made with crunched, red chillies, flavoring, acetum, seek soy, calx and sweeten.
Important dishes are oftentimes galore kinds of curries and lon (a variety of sauce served with raw vegetables). For the funeral, Plara Lon(a sauce made with fishes which are soured by preserved and roasted lyricist) and foods with noodle-ingredients are avoided because of Asiatic superstition of end duration.
The Ninth Period (Aug):
The Ordinal Month is the most affirmatory period for rite ceremonial, new house merit making, and age worthy performing. Ducky Thai sweets, symbolized fortunes and honors, Khanom Chaan (sweet, illuminating material course with some layers) and Khaaw Niew Kaew (sweetened, empty mucilaginous dramatist) are favorably poached.
The Ordinal Month (September):
The Tenth Period (September) is the month for Sart Siamese Fete.
Krajaa Sart (sweetened, forested, and popped dramatist integrated with peanuts and sesames ) and Khaaw Yaa Koo(a cover made of sweetening stewed with irrigate received from crunched childly playwright grains) are fashionable sweets.
The Ordinal, Twelfth Monts:
The Ordinal Month (Oct) and the Ordinal Month (November) are months of Krathin Start (the content of Krathin Cloths to the monks) and Oogpaansaa (the holiday of the Buddihist Lent ). Khaaw Tom Paad (glutinous rice wrapped by herb or bamboo leaves fried by steaming ) are offered to the monks in this festivity. Otherwise pet foods are rice burnt and enwrapped in lotus or herb leaves accompanied by cooked matter such as Paad Prig Khing, preserved curries, Namprig Makaam Paad, Namprig Makaam Piak and Namprig Taa Dang including preserved nutrient as preserved meat and preserved foodstuff, along with vegetables plucked along the way.
The Fist Lunar Month (Dyan Aaai or January)
The Manus Lunar Month (Dyan Aaai or Jan) of the old days was loaded of shrimps in the canal. Tha water ingredients of food in this period, then, were shrimps.
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MOO YUONG(shredded pork is ,Thai food)

by pipat
Hi the entourage is thai-food-online.blogspot.com today we will know with Thai popular menu again bely MOO YUONG(shredded pork is ,Thai food)

pork compound ( red meat entirely ) 5 kilogram

C - white 40 gram

cane sugar 70 gram

want to do shredded pork 2 kilogram

The way does

1.prepare the pork is red meat entirely has no it is piece big character

2.boil the pork tenderly then rip to is the heel

3.lead a pig that rip to is line , come to add C - whiteness cane sugar boils until next is left the a little water

4.bring cook give dry use young poor pig dry fire rises

5. pick in dry moistness low utensils

Note

the deceit and cook must use young fire

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Goong Chae Nam Pla (Raw White Prawns with Chiles in Fish Sauce)

The prawns should be fresh, because they will be eaten raw.

Goong Chae nam pla made by Eoy's mother -- That's a lot of garlic, but it is delicious!

1 pound prawns15 prik
ki nu1 tablespoon chopped
garlic10 peeled
cloves of garlic1 teaspoon
palm sugar1 teaspoon
chopped cilantro root2 tablespoons
nam pla1 ½ tablespoon
lime juice4 to 5 sprigs of mintshredded cabbage
To prepare the prawns, shell, vein, remove the head, but leave the tail attached.
Chop the chiles finely and mix with the cilantro root and chopped garlic. Add the nam pla, sugar, and lime juice so that a sour taste predominates.
Place a bed of shredded cabbage on a serving plate, and arrange the prawns on the cabbage. Place the peeled garlic cloves next to the prawns. Just before serving, pour the sauce over the prawns and sprinkle with mint leaves.

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NAMPRIK KAPI( chili shrimp paste 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 for example NAMPRIK KAPI( chili shrimp paste sauce ,Thai food )
The ingredients
The shrimp paste burns enough [ when ] fragrant 2 tablespoon
The garlic has peeled then slice rough 1 tablespoon dried powdery shrimp 1/2 tablespoon
The sugar 3 tablespoon
The guinea-pepper plucks the stalk washes clean 1 teaspoon lime juice 3 tablespoon
eggplant is or a little fragile lane eggplant is ( someone don't like , must not add
The way does
1. pound the shrimp paste and the garlic are circumspect [ powdery ] add the dried shrimp pound altogether add the guinea-pepper eggplant is or fragile dented enough [ when ] eggplant is compatible flavor with the lemon fish sauce , sugar , taste follow like
2. eat with the roselle scalds burn or roast all right satirizing vegetables likes to use the mackerel steams to fry the snake-head fish fries or catfish roast all right
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Pad Thai Formula 1

By: pikshadow
Pad Thai formula 11/2 pound dried rice noodles 1/8 inch wideWarm Water1/2 pound shrimp, chicken, pork or combination1/4 cup fish sauce1/4 cup + 2 tablespoons granulated sugar1/4 cup + 2 tablespoons white vinegar1 teaspoon paprika4 green onions1/2 cup vegetable oil (more if needed for step six)1 teaspoon chopped garlic2 eggs3/4 pound bean sproutsground roasted chiles (see note at bottom)ground unsalted roasted peanutsLime wedges
1. Soak noodles for 20-25 minutes in enough warm water to cover them.They should be flexible and soft, but not so soft that they can be mashedeasily with the fingers. Later cooking in liquid will soften them more.Drain them throughly in a colander while preparing the other ingredients.Traditionally they are left in full-length strands, but you may cut theminto 8 inch lengths if you find it easier to stir-fry then that way.
2. Peel and devein the shrimp leaving the tails intact(or remove if preferred)Slice chicken, pork into 1/8 inch strips 1-2 inches long.
3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir untilthe sugar dissolves. Set aside. Slice green onions both the green and whiteparts, diagonally into 1-1/2 inch long pieces. Set aside.
4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stirfry until light golden. Add the meat and stir-fry until shrimp is pink. Ifusing chicken or pork stir-fry until pink disappears. Add the noodles andtoss lightly to coat with oil and the distribute meat and garlic( I oftendo this in a larger pot since things tend to come out of the wok).
5. Add the liquid from step 3 and bring it to a boil rapidly, gentlyfolding the noodles without breaking them. Reduce heat to medium andboil the mixture, folding frequently until the noodles have absorbed theliquid (I find a pasta server works great for this step).
6. Lift the noodles gently from one side of the wok. Pour a little oilalong the side of the wok, then break the egg ad slip it into the oil.Break the yolk and cover the egg with the noodles immediately. Repeatthis on the opposite side with the other egg. Allow eggs to cookundisturbed, over moderate heat until they are set and almost dry.Additional oil may by added if the eggs or the noodles begin to stick to thewok.
7. When the eggs are set and almost dry, fold them gently but rapidly intothe noodles. Try not to break the noodles, which will be soft and fragileat this point. An effective way is to insert the scoop under the eggs, liftit through, and fold the mixtureover. Continue the lifting and foldingmotion until the eggs are broken up and well distributed.
8. Add the green onions (and bean sprouts if you prefer them mixed in)and toss the entire mixture quickly and gently, stll avoiding breakingthe noodles. Cook for about 2 minutes or until onions are tender.
9. Take a large platter spread with bean sprouts(if you left them outabove). Spread Pud Thai from wok over top. Sprinkle ground chilies(seenote) and ground peanuts over the top and squeeze lime over the top.Or serve toppings seperatly for each diner to add according to taste.
Note the peppers: Buy whole dried chiles and the ground floor often because –not the “trick” of the whole. May Thai peppers used (_VERY_ hot);Fresh chiles or American can be used. The Thai authorities Chili Peppers are known under the namePrig the opknoping. You may also be found in the Mexican kitchen items, as part of theName “Arbol Chile. Use budget, if you are not accustomed to use itare very powerful.Names “Arbol Chiles. Verwenden Haushalt Sie, wenn Sie nicht gewohnt, sie zu benutzen, siesind sehr leistungsfähig.
Article Source: http://www.articlesbase.com/recipes-articles/pad-thai-formula-1-457543.html
About the Author:
Make you smile. 1-2-thailand

Thai Food

Author: Kazama T.
T
Thai Herb are often used in Thai food such as Chili (Prik), Mint (Saranae), Shallot (Hom Daeng), Galanga (Kha), Lemon Grass (Ta Krai), Lime (Ma Now), Garlic (KraTieam), Ginger (Khing), Basil (Kraprao and Horapa) and etc. Thai food is also the food that control six balance fundamental flavors in every dishes. The six fundamental flavors in Thai food are salty, sweet, sour, spicy, bitter, and oily
Salty – Salty in thai food mostly used fish sauce (Nam Pla in Thai). Fish sauce in one of important ingredient in Thai food. Moreover in every meal of Thai people. There is a small bowl of fish sauce included. Anyway Thai food use the other souce for salty, too such as salt or soy sauce.
Sweet – In cooking the sweet in thai food. Mostly sweet in thai food come from sugar (Namtal in thai). There are also many kind of sugar in Thai food, such as brown sugar, coconut palm sugar, jaggery and palm sugar in the form of cakes.
Sour – In Thai food, Sour are from vinegar, lime juice. There are also the ingredient that are not in any foods like tamarine vinegar, citrus hystrix juice, sour orange juice and the sour flavor from tamarine leaf, garcina, garcina leaf and acacia leaf. All these sour flavors are in thai food only.
Hot (spicy) – The spicy flavor in Thai food is very hot, Mostly come from Capsicum frutescents.
Oily – Most curry thai food used coconut cream for oily flavor. Oily in thai foods also come from other vegetable oil or fat.
Bitter – Come from animal entrails and some leaf. Thai people believe that the bitter flavor food have the effect of medicine.About the AuthorKazama is the writer of http://www.feelthailand.com
Published At: www.Isnare.comPermanent Link: http://www.isnare.com/?aid=104706&ca=Food+and+Drinks

TOM PUK GRRD DONG( boil pickling lettuce,Thai food )

By pipat
Hi! the entourage is thai-food-online.blogspot.com today we will come to do Thai menu likes [ model ] to are simple is TOM PUK GRRD DONG( boil pickling lettuce,Thai food )
Components
pig young rib 1 kilogram
pickling lettuce slices big 5 measuring cup
soup water 6 measuring cup
pickling lemon 2 piece
C-white 2-3 tablespoon
C-black both of pepper 1 tablespoon
Way For Does
1) lead soup water adds a pot puts on the stove middle add pig rib the pepper is black enough [ when ] angry turn down the fire enough is angry the species of wild ginger wait for spoon goes out
2) enough [ when ] pig rib begins to are soft add pickling lettuce hurry enthusiastic go up be angry then decrease give enough [ when ] angry the species of wild ginger
3) bail out soup has added a cup already takes pickling flat lemon has in soup water already filters only for the water adds in a pot that boils
4) flavor with white or follow like
5) boil next poor pig young rib be soft tender , turn off the light put something down
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LARB ESAN( the minced meat again weave , Thai food )ลาบอีสาน

By pipat
Hi! , the entourage is thai-food-online.blogspot.com Today we will lead you visits with kind northeast menu for example , LARB ESAN( the minced meat again weave , Thai food )
minced meat pig formula
pillar compound
-meat red pig chops 200 gram
-the vermiform appendix and the liver 200 gram
-pig movie 100 gram
- rice roasts 25 gram
-the parsley 2 stem
-lane leek 2 stem
-the peppermint 8 gram
-lane shallot 8 gram
-the fish sauce 25 gram
-lime juice 30 gram
the green vegetables uses to have accompany with : cabbage , cowpea , lettuce , parsley saws
The way does
-boil pig entrails ,and skin until cooked pig slices to are bright
-take a pot puts on the stove to add minced pork scalds cooked until
-mix minced pork , pig entrails , skin pig , paprika , lane shallot , leek , lane parsley , and rice roasts
-flavor with the fish sauce , lime juice , sprinkle with the peppermint
eat with the green vegetables
fetch add a dish scatters over with the peppermint , eat with the green vegetables follows to like
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The strengths, distinctive features and selling points of Thai Food

By: Wevangti
Technology to develop Thai food for easy preparation and consumption is utilized in the form of heat resistant plastic containers and has become a popular part of modern lifestyle. In addition, there is another trend of franchising businesses promoting Thai food in foreign countries. Restaurant operators can utilize instant seasoning in packs to prepare food which provides consistent quality. Consumers who like Thai food in foreign countries can also prepare their own Thai food conveniently. The Institute of Food Research and Product Development at Kasetsart University has received funds from the National Research committee in order to develop various instant food items which are ready for consumption, and sauce packs that are easy to use. Another factor enables consumers to become interested in Thai food is to provide information based on scientific research indicating that Thai food can be healthy. The results of the research show that instant Thai food products contain components and help to fight against free radicals which cause heart disease, cancer, cataracts and aging.
The Benefit of Thai food: It is well-known that Thai food is healthy, and this factor encourages especially foreigners to consume more Thai food. The research has shown results which indicate the potential of Thai food to eliminate free radicals. Even though the food is cooked, the healthy features are not lost. The phonemic components remain in the food too.
The Different of Thai food: Thai food differences compared to other foods in the world. Foreigners are amazed with its uniqueness. Not only do spices and herbs enhance the fragrance of Thai foods, but they are also a good source of anti-free radicals, indicated by antioxidant capacity, as it contains phenolic components.
The Selling Point of Thai food: Some marketers stated that distinguishing Thai food products could bring success to the operators’ sales. Thai products are well-known in terms of health care and unique taste. Promoting the other kinds of Thai food that are different from common dishes is considered an important selling point, especially the dishes that provide hot and spicy tastes as well as strong herbal smells, Kour Kling, 3 regional noodle dishes: Mee Ka Ti (coconut milk vermicelli), Phad Mee Pak Tai (Stir-fried flat rice noodle in southern style) and Khao Soi, for example. These dishes are other choices for those who want to try something new.
Thai FoodMagnetic WaterWevangti
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Thai Food: Phad Ka Prao and Kaeng Liang Recipe

By: Wevangti
Phad Ka Prao Main Ingredient
Ingredients
Phad Ka Prao sauce 80 g
Chicken fillet 80 g
Steamed rice 250 g
Cut in 0.5 cm. slices 5 g
Vegetable oil 20 g
Water 5 g
Sliced red spur chili 25 g
Note: This portion is for 2 servings.
How to cook
1. Stir-fry sliced chicken with oil until the meat is cooked.
2. Add spur chili, steamed rice and Phad Ka Prao sauce, mix thoroughly. Put basil, mix together before removing from the heat and it is ready to serve.
Phad Ka Prao sauce Ingredient
Ingredients
Basil 50 g
Garlic 375 g
Galangal 50 g
Shrimp paste 15 g
Palm sugar 100 g
Vegetable oil 500 g
Hot chilies (green/red) 150 g
Shallots 125 g
Grounded pepper 2.5 g
Fish sauce 375 g
Salt 25 g
Water 1000 g
Note: This recipe makes 2.5 kg of Pad Ka Prao sauce
How to cook
1. Ground hot chilies, garlic, shallots, galangal, pepper and shrimp paste together. Add basil and roughly grind them.
2. Stir-fry Pad Ka Prao paste with oil until fragrant.
3. Add fish sauce, palm sugar and salt.
4. Pack in plastic bags, 80 gram per bag.
Strong point of Khao Phad Ka Prao: Lower calories and fat compared to Phad Thai. High phosphorus from chicken.
Medical Benefit
- Basil: Release tension, high blood pressure
- Red & green hot chili: Digestive, laxative, expectorant, cold relief
- Shallot: Relief cold, catarrh
- Garlic: Reduce cholesterol, cancer, infection, antifungal
- Galangal: Carminative, expectorant
___________________________________________________________
Kaeng Liang (Spicy herb vegetables soup) Main Ingredient
Ingredients
Kaeng Liaeng soup 500 g
Peeled and sliced pumpkins 450 g
Peeled and sliced sponge gourd 300 g
Mushroom 250 g
Ivy gourd 150 g
Lemon basil 70 g
Note: This recipe is for 3 servings.
1. Add Kaeng Liaeng soup in a pot, bring to boil.
2. Add sliced pumpkins first and then add other vegetables such as sponge gourd, mushrooms and ivy gourd. Bring to boil. Remove from the heat and then sprinkle lemon basil.
3. Ready to serve.
Kaeng Liang Soup Ingredient
Ingredients
Grounded pepper 100 g
Shallot 750 g
Dried shrimps 600 g
Food seasoning (pork flavor) 270 g
Shrimp paste 260 g
Thai chilies 40 g
Water 13 kg
Note: These ingredients are for 13 kg.
How to cook
1. Pound dried shrimps finely. Add pepper, Thai chilies, shrimp paste and shallots in the mortar and pound finely.
2. Put Kaeng Liaeng paste and water in a pot. Add food seasoning and bring to boil.
Strong point of Kaeng Liang: Low fat and low calories. Fibers from vegetables.
Medical Benefit
Pepper: Peptic, carminative, cooling
Shallot: Relief cold, catarrh
Hot chili: Digestive, laxative, expectorant, cold relief
Sweet basil: Carminative
Gord gourd: Carminative, relief fever, nourish eyes
Sponge gourd: Nourish heart, laxative, cooling
Pumpkin: Nourish eyes
Thai FoodMagnetic WaterWevangti
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TOM YAM PLA KRA PONG(spicy lemongrass canned fish soup,Thai food)ต้มยำปลากระป๋อง

By Pipat
Hi! the entourage is thai-food-online.blogspot.com yesterday search in pick of meet canned fish hide one a can see the expiration date has already must is hurried bring the spicy lemongrass soup does typical Thai type dish quickly today take mix can half before again a half takes to keep do the spicy lemongrass soup sips the water a can is big like [ model ] flat fat fish is luscious with tomato sauce have with cooked new omelet blend good simple everybody can canned fish open pour add a cup reserves leek garlic lemongrass leek parsley and guinea-pepper slice reserve lemon the fish sauce is ( if still not enough [ when ] salty ) as a result take the compound that the lane beside on put something down on canned fish that reserve squeeze the lemon trot the fish sauce taste see flavor like only can have already
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Fried Rice - Kow Pad

Fried Rice - Kow Pad



There are a few varieties of Fried Rice across Asia; Thai fried rice starts goes in a much different direction than most. In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime. The most popular fried rice is crab fried rice. But for me, fried rice is a good way to clean the refrigerator since most any vegetables and meats you have in your fridge will do. For meats, I use everything - bacon, canned crab, ham, tofu hot dogs - your name it. Any vegetables will do too. Have fun!
Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime. The cilantro and a dusting of pre-ground white pepper gives the flavors a clean, rounded finish.
2 Servings 3 tablespoon vegetable oil 1 tomato, thinly sliced 2 teaspoons soy sauce - mushroom pinch ground pepper 1 teaspoons fish sauce 1 cup cooked rice 3 Thai chili pepper Optional1/3 cup pork Optional1/2 onion, chopped Optional1 lime Optional1 green onion Optional2 cloves garlic, minced Optional2 eggs Optional
Tips and substitutionsMaking great fried rice requires a number of tricks: - A wok - it is the best tool for fried rice. If you don't, it can be tricky but still manageable. - High heat - you want your pan as hot as possible. That's why it frequently tastes so much better at a restaurant. - Dry rice - Making your rice a little drier than normal or using day-old rice keeps the rice from clumping together and turning into wok-concrete. - Ground black or white pepper and lime - You'll be surprised how much flavor the ground pepper and lime can bring to fried rice.
When the pan is extremely hot (smoking hot), pour in the oil and follow with meat. Stir quickly. It can get real smoky. If you see that there is juice coming out from your meat and pooling on the bottom and not evaporating, your pan is not hot enough. When the meat is cooked, set it aside or just put it on the side of the pan if you can. Add the egg and scramble the egg until the egg is all cooked. Put the egg aside or just push it aside and make some room on the bottom of the wok. Add the fish sauce and soy sauce and stir. Keep stirring and mixing the rice with ingredients. Add all vegetables. Stir for 1 or 2 more minutes. Sprinkle ground pepper.
Some people like to add a fried egg on top of the fried rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy. Put the egg on top of fried rice.
Serve hot with a 1/4 wedge of lime and whole green onion.Learn more about this and other similarly prepared Fried Rice (Kow Pud) recipes


Credite By http://www.thaitable.com

pad thai(thai food)

Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.
Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. I've never actually seen the red, oily pad thai in Thailand that is common in many western Thai restaurants.
The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.
2-3 Servings 1/2 lime 1 egg 4 teaspoons fish sauce 3 cloves garlic, minced 1/2 teaspoon ground dried chili pepper ground pepper 1 shallot, minced 2 tablespoon sugar 2 tablespoon tamarind 1/2 package Thai rice noodles 2 tablespoon vegetable oil 1/2-1/4 lb shrimp Optional1/2 banana flower Optional1/3 cup tofu - extra firm Optional1-1/2 cup Chinese chives - green Optional2 tablespoons peanuts Optional1-1/3 cup bean sprouts Optional1 tablespoon preserved turnip Optional
Tips and substitutionsBy far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out.
Shrimp can be substituted or omitted.
In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the gound dried chilli pepper.
Tamarind adds some flavor and acidity, but you can substitute white vinegar.
The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like.
If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.
The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts because of its link to cancer.
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.Learn more about this and other similarly prepared One Dish Deals (One Dish Deal) recipes
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http://www.thaitable.com

Yellow Curry with Chicken

แกงกะหรี่ไก่ gang gari gai Posted: 31st July 2005

You may remember me sharing you pictures last week of the Massaman Curry that I ate for lunch. I bought this at Seri Center where I quite often go at the weekend. This week I bought gang gari gai otherwise known as Chicken Yellow Curry.You might be interested to note that "gari" is actually a Tamil word which gave us the English word "curry". Like before, I ordered this meal with a roti. A few readers pointed out that I should really call it a "Parantha" as roti is a single layer and is cooked without oil. That might be true, but Thai people still call it "roti"!
The main ingredients include: coconut milk, potatoes, onion, palm sugar, fish sauce and deep-fried shallots. You could also add cherry tomatoes which I quite like to do in my curries. The meat here can either be chicken or beef. The ingredients for the yellow curry paste include: red spur chilies, roasted shallots, roasted garlic, galangal, ginger, lemon grass, coriander seeds, roasted cumin, curry powder, salt and shrimp paste. This curry has a sidedish of cucumber relish which I told you about last time.
Don't forget to visit the forums to discuss Thai food!

Credite By www.thailandguidebook.com

Pla Thod Kap Nam Prik Ma-muang

Pla Thod Kap Nam Prik Ma-muang
(Green Mango Dip)
Ingredients:
8 oz (250 g) shredded green mango 6 garlic cloves, minced 2 tablespoons shrimp paste (gapi) 1/4 cup 92 fl oz(60 ml) fish sauce(nam pla) 2 tablespoons lime juice 2 tablespoons sugar 1 firm-fleshed fish, such as red snapper, sea bass, or promfret 1 cup all-purpose flour 1/2 cup vegetable oil Freshly ground black pepper
Method:
Place the flour on a large platter and season with the pepper.
With a sharp knife, make three diagonal slashes on each side of the fish in the thickest part, cutting all the way to the bone.
Dust the fish lightly with the flour and pepper mixture.
Heat a wok or a heavy skillet large enough to hold the fish, add the oil ,and heat tom 375 degrees F(190 C).
Gentle slide the fish into the oil and cook for about 5 minutes until the first side crisp and golden brown.
Turn and cook the second side until crisp, about 4 minutes.
Remove the fish and drain on paper towels. Serve with the sauce for dipping.
Sauce:
Place the shredded mango,garlic, and shrimp paste in a mortar and gentle mash with the pestle so that the mango is bruised but still in shreds.
Add the remaining ingredients and stir to combine.
Remove to a serving bowl.
Enjoy!


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PAD KHING KROB(cook frame ginger,Thai food)

By Pipat

Hi! the entourage is thai-food-online.blogspot.com today we will take you visits with Thai applied menu for give modern and Thai food for the health for example PAD KHING KROB(cook frame ginger,Thai food)

The compound

the chicken slices the square 1/2 cup
cut a pig slices the square scalds enough [ when cooked ] 1/4 cup
crisp powder 1/2 cup
young ginger slices 1/2 cup
the lemongrass slices 1/4 cup
kaffir lime leaf rip 5-6
basil 1/4 cup
dry guinea-pepper 5-6
cashew nut seed fries 1/2 cup
oil for fry 3/4-1 cup
bucket sugar 1/2 cup
vegetable oil 1-1/2 tablespoon
the fish sauce 1-1/2 tablespoon powdery salt
powdery pepper
The way does
1.lead the chicken pig liver mixes powdery salt the pepper is powdery already mix crisp powder induce fry yellowly
2.lead young ginger lemongrass kaffir lime leaf basil dry guinea-pepper fries to are penniless
3.stand the frying pan adds oil bucket sugar cook onion until be light yellow
4.add the fish sauce has already a person blend
5.lead 1 compound and 2 that reserve down cook add cashew nut seed mixes to give throughout fully eat
follow Thai other menu done to a turn thai-food-online.blogspot.com

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PAD KHING KROB( cook frame ginger,Thai food