Ingredient Shrimp ................ Squid ................... fish ........................ Thai chili paste....2 tbsp.Anti Aging Wrinkle CreamsAntioxidant SupplementHealthy Food RecipesBangkok photos Thailand photos Tomato ..............2 fruits Chili......................... 4-5 fruits Lemongrass (cut) . Galangal (cut)...... Kaffi lime leaves.....2 leaves coriander leaves....2 sprigs Fish sauce .............. 2 tbsp. lime juice............. 3 tbsp.
Tom Yum Seafood : Step-by-step photos -Add lamongrass ,galangal and boil until done - Add thai chili paste - Add tomato,chili and kaffi limeleaves- Add fish sauce and lime juice - Boil until done (1-2 minute) - Add fish, squid and shrimp Tips- once the shrimp turn white,add coriander leaves and turn off the heat.
Sunday, September 28, 2008
Thai Food Menu: Tom Yum Seafood (ต้มยำรวมมิตรทะเล)
Wednesday, September 24, 2008
Tips For Cooking Authentic Thai Food
Ingredients
Ingredients are the most important part of authentic Thai cooking. If you live in Thailand or in Southeast Asia, finding fresh Thai ingredients is easy. But if you live somewhere else, finding fresh ingredients can be difficult or troublesome especially for those who do not live in a city. If you decide to make Thai dishes, first invest a little of your time getting to know the ingredients. Then find the nearest Asian grocery store. If you like, call to see if they carry ingredients you are looking for. For instance, if you are looking for "Winter Melon", not all Asian grocery stores carry it. If you prefer, buying online can safe you driving time. If you cannot find fresh ingredients, try frozen and canned foods. In my opinion, most frozen products are the next best thing to fresh food. For instance, stir-fried shredded ginger with pork has two main ingredients: shredded ginger and pork. Shredded ginger? Sounds like lots of work to use fresh ginger. One might try a jar or can, but the taste and aroma of the ginger are not the same as the fresh version. It is not difficult to make shredded ginger if you have the right peeler. Try your best to find fresh produce, as it will be a good start to cooking authentic Thai dishes.
Equipment
Thais use a wok and pot in most dishes with the exception of desserts. For desserts, it is not required but it is recommended to use a bronze wok (Ka Ta Thong Lueng). Other common equipment includes a mortar and pestle. In Thailand, gas stoves are the most commonly used. Electric stoves are uncommon and not very popular because heat may not be distributed evenly. Regarding the mortar and pestle, it depends on one's desire. If you are going to cook Thai dishes very often, a mortar and pestle can become handy in your kitchen. Otherwise, using typical kitchen tools like a knife and cutting board can accomplish the same goal. Food processors or blenders are another option when it comes to making pastes.
Preparation
Preparation is also one of the keys to authentic Thai cooking. As mentioned above, Thai food focuses largely on ingredients and preparation. Preparation in particular is essential to authentic Thai food. You may spend more time preparing ingredients than you actually spend cooking. For instance, it may take about 30 minutes to prepare all ingredients for Tom Kha Gai but you only spend about 15 minutes cooking. A typical Thai dinner consists of 4-5 communal dishes. It may take up to 2 hours to prepare all ingredients, but only 1 hour to make. A few reasons follow regarding why Thais spend more time on preparation. Thais like their meat in bite size pieces. Fresh vegetables require time to wash, cut and maybe pad dry. Pounding spices and fresh herbs is also common for many dishes. Some desserts like Ta Go (sweet on the bottom layer with salty coconut topping in a pandanus basket) require lots of time in preparation starting from cleaning and cutting leaves and then making baskets. Depending on the amount of Ta Go you are making, it can take up to hours just to make those tiny baskets. Don't be discouraged by this because after preparation, the wonderful dishes are right around the corner!
Cooking to Your Taste
The art of Thai cooking has placed emphasis on the harmonious blending of various ingredients, particularly as the individual ingredients can vary by freshness and so on. Without harmony the taste and the dish fall short. The five elements of taste in Thai food are: sweet, salty, sour, spicy and bitter. When cooking Thai dishes, one may follow a recipe, but use it as a guideline when it comes to taste. Taste varies for each individual, sometimes in response to variables such as ingredient quality or occasion, and thus the tastes of the recipe author may or may not reflect one's own taste. Following a recipe is a good idea, but when it comes to taste follow your own preference. Know your ingredients and start adding flavorful items in small amounts. For instance, when it comes to curry pastes and fish sauce, some brands are saltier than others. Most Thai dishes can be fixed to some extent. If it is too sweet, adding a little bit of fish sauce will fix the problem and vice versa. If it is too sour, add a little bit of water; sugar or fish sauce will help.
Coconut Milk
Thai food and coconut milk almost always go together. Many dishes require Hua Ka Ti (first pressed coconut milk or creamy coconut milk) and/or Hang Ka Ti (second or third pressed milk or water-like coconut milk). To make fresh coconut milk, finely grated coconut meat is still steeped in warm water, not hot water. It is then squeezed until dry. The white fluid from the first press is called "Hua Ka Ti". Warm water is then added again to make the second and third pressed coconut milk, which is called "Hang Ka Ti." Finely grated coconut meat is generally used about 3 times and then discarded. Freshly pressed coconut milk has a better taste and aroma than commercial coconut milk in a can.
If you use canned coconut milk, you will need to have a can at a cold temperature because cold temperatures help separate the creamy coconut part and the water-like part. The creamy coconut milk will float to the top of the can. During hot weather, you may want to leave a can of coconut milk in the refrigerator for a few hours or overnight.
Fried Rice
Good fried rice is not difficult to make. The most important part is the steamed rice. The rice should be cooked but firm, not mushy and soft. If steamed rice is soft and mushy, when it is stir-fried it will all stick together. Good rice in fried rice should be easy to break up and the grains should stay intact. So to make the steamed rice, make sure you use a little less water than normal so that the rice is dryer than normal. Keeping rice in a refrigerator for 2-3 days is another alternative, but if your rice is mushy and soft after those 2-3 days, the fried rice will also still clump together. Other keys to making good fried rice are using a wok and high heat. Heat must be evenly distributed and consistently hot all thel time. A wok is recommended for making fried rice but not required.
Curry
There are two main types of Thai curries: coconut-based and non-coconut based. Those which use coconut milk mostly have similar initial steps which include separating the coconut oil and mixing curry paste into coconut milk. These first 2 steps are keys to perfecting your curry dishes. For instance, if you are making green curry, red curry, matsaman, or kaeng kari, the very first step is bringing Hua Ka Ti (first pressed milk or creamy coconut milk) to a boil until the oil starts to separate. You do not want to boil too long because you will break Hua Ka Ti and it will look like little white balls. After adding curry paste into the coconut milk, stir until the green or red oil separates and floats to the top. Frequently stirring curry paste is required because you do not want to burn the paste. Curry paste may stick to a cooking spoon, so make sure to remove it from the spoon. During this process, if Hua Ka Ti is getting dry, add 3-4 tablespoons of Hua Ka Ti at a time to keep the curry paste from burning. After adding vegetables, do not overcook them.
Stir-fried
Most stir-fried dishes take a short time to cook, especially stir-fried vegetables. The main key to most stir-fired dishes is heat. Heat must be evenly distributed throughout the wok or pan. Most recipes will suggest to heat up vegetable oil. In this step, one must make sure that the oil is hot and spread all over the wok (up to the side) or pan. In some dishes, after adding meat and/or vegetables, the pan or wok starts to get drier, so one may add a little bit of water so that the food won't get burned. For vegetables, make sure they are not overcooked.
Desserts
Thai desserts are not too difficult to make. Some may be easier than others. Some require more patience and time than others. Many Thai desserts require one to use the same ingredients, and substitutes are not recommended. For instance, if Khanom Ta Go asks for mung bean flour, other flour substitutes usually won't work well. Khanom Bua Loy requires sticky rice flour, and one may not use multipurpose flour or tapioca flour or some other types of flour. In some desserts like potato in ginger syrup, one can use mixed types of potatoes. Khanom Kaeng Buat can consist of taro, potato and/or pumpkin. When making Thai desserts, read instructions carefully.
Ingredients and preparation are the keys to cooking authentic Thai food. Some of the first few dishes in particular may require patience. However, once you have gotten to know Thai ingredients more and more, you will find how easy it is to cook authentic Thai food. As for Thai desserts, some are very simple and easy to make and you can perfect them the first time you try. Some desserts may take practice and time to develop certain skills. Do not be discouraged by recipe directions or how beautiful a picture of a dish might be. When you decide to cook authentic Thai food, gather up some friends and enjoy your cooking. Have fun!
Napatr LindsleyAbout the AuthorGet Authentic Thai Recipes at http://thaicookinghouse.com
Monday, September 15, 2008
PAD KA PAO( cook time hand , Thai food )
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by pipat
Sunday, September 14, 2008
Thai menu in each a part
by pipat
Hi! the entourage is thai-food-online.blogspot.com today we will lead you goes to study the difference of Thai food in each a part
Thai North food
the food in the North composes sticky rice chili kind all sauce for example,chili young man sauce , chili sauce is red , chili kind of chilly sauce sauce , there are typical Thai various kinds dishes such as Hunglei curry , besides still have natives food , such as , pork, shredded and salted, bound tightly with banana leaves, and eaten slightly fermented , sausage , the meat steams , narrow a pig , a pig fries , the fried chicken and all vegetables
location way North Thai likes to have a meal middle taste , have salty lead a little , sour and sweet have a little or almost don't like animal meat that like to eat for example , pork because ,get easy the price is inexpensive and have sell general in meat animal other market where like next is , beef , chicken , duck , bird , etc. for the seafood likes a little because The expensive , because of , stay far the sea
Thai part middle food
generally part middle person has a meal that have mellow taste , have sweet lead a little , the way cooks to absorb overlap go up with the bringing elaborates or elaborate beautifully , such as , chili sauce embarks , which , modify from chili shrimp paste sauce , very give beautiful with the vegetables carves etc. , food character that eat often integrate prevent between all part , such as , typical Thai hard tissue in the stomach of a fish dish , pickled chili sauce kind of chilly sauce fish , etc.
every a house has will a meal pretty is a principle the dinner has 3-5 things to eat with type rice , for example , soup is or the sour soup made of tamarind paste is or curry such as dry curry ,the spicy Muslim curry is dry , a chicken cooks the chili or mix such as mix section beans , the salad with roast beef roasts , the regular meal of part middle Thai is vegetables chili sauce and the mackerel , may have the omelet the meat fries or a whole porker again one dish all right , by consider the vitamin that is valuable build [ wasp ] the body is a principle
how is Thai Northeastern food and Thai South food differently differently ?
Thai Northeastern food
the food has will sticky rice steams to are a principle like , North , eat with minced chicken meat , pig , meat or minced blood meat , Somtum , the fish roasts , roasting chicken , pickled fish , part this food will like to grill or roast more than fry every kind food must spicy animal meat that bring to cook for example animal that villagers searches for such as frog , small toad , ground lizard , snake , [rat] me the farm , red ant , some kind insect , pork part , cow , chicken , and animal other meat as a result , like to follow the liking and the position for the seafood uses to cook least , because unless scarce already still expensive as well
Thai South food
the food in the South has will the spicy more than other part the typical Thai dish which is famous in the South be the typical Thai dish is yellow typical Thai hard tissue in the stomach of a fish dish puts in be the water is boodoo and the member in under still like to lead the water boodoo come to mix rice calls that " rice mixes " there are salty lead and have green various kinds vegetableses assemble , fresh seafood in the South abounds to measure , for example fish , oyster , and the lobster etc.
Sato vegetable sheath there is the character is long sheath , green the time eats must peel , already sheep goes out , use both of or bring slice , cook by use cook with animal meat or add in the typical Thai dish besides still use boil coconut cream totals up with other vegetables or use burn both of the shell cookedly already sheep speaks up for to grant with chili sauce or use be fresh , by must not burn all right if want to keep for a long time should pickling keep
follow a story about the food or the way cooks or the components of Thai other food done to a turn thai-food-online.blogspot.com
Saturday, September 13, 2008
Thai Food History
by pipat
Hi! the entourage is thai-food-online.blogspot.com today we come to know about Thai food
Thai food
meal of Thailand meal compose every taste taste both salty of The sweet The sour and have the spicy again the one taste normally the meal that eat to area general house compose
1. typical Thai dish typical Thai of Thailand dish have various kinds for example curry the typical Thai dish roasts sour soup made of tamarind paste , soup , spicy lemongrass soup , sour and spicy smoked dry fish soup , fish soup with ginger , which , will add animal meat and all vegetables , follow the character of typical Thai each kind dish
2. cook can separate be 2 bely cook tasteless and cook spicy cook will use the vegetables and every kind meat flavor with the fish sauce or C white , the part cooks spicy use every kind meat cooks with fresh chili , or , dry chili is which , may lead ingredients comes to cook dry , such as , dry chicken curry , the fish is fierce , cook spicy , etc.
3. mix compare with get with throw off the vegetables of guava taste food will of mix to suit the tongue of a Thai is have spicy mix like [ model ] Thai can separate to is 2 the taste be sweet and sour mix that have sweet compose , coconut cream , the coconut roasts , such as , mix section beans , name of Thai dressed salad , mix the edible inflorescence of a banana plant , the part mixes that sour for example , , mix big , and mix at use the meat assembles the vegetables
4. fry burn or roast for animal meat will flavor and deodorize to stink with parsley root , garlic , pepper , and salt such as the shrimp fries a pig fries the fish fries or , burn or roast such as the shrimp burns , roasting chicken , etc.
5. put in be the food that a Thai likes to eat very for example chili shrimp paste sauce , chili mango sauce , the shrimp paste roasts , pretend that , , the pickled fish simmers , the salted soya beans simmers , and fish sweet sauce , etc. put in this will eat with the vegetables , both of the green vegetables and cooked vegetables , green vegetables , for example , eggplant , cucumber , Ipomoea , curcuma is white , the vegetables is cooked , for example , a bamboo shoot scalds , long eggplant burns or dip the omelette Acacia fries if want to deliciously more and more will eat with the fish fries the shrimp burns or the shrimp boils for example , chili sauce and the vegetables eats with the mackerel fries or the shrimp boils to simmer with the snake-head fish fries and the vegetables fish sweet top margosa sauce and the shrimp burn or , fierce fish roasts , etc.
6. side dishes Thai food has will the side dishes or the side dishes assembles for nation flavour increasingly such as curry will have salty side dishes food for example , egg , salted fish or the meat is salty some kind food will eat with pickling vegetables such as the cucumber is pickling the ginger is pickling the garlic is pickling , etc. , person cook or the lady cook will must choose very blend to follow the character of the food
dessert of Thailand dessert have both of water kind and dry the majority cook with coconut cream , sugar , vacate powder is a principle such as bananas boiled in coconut cream , sweets wets the cement , sweets stufves ( stuff ) sweets is sticky , etc. in His majesty farm time lays the Great , European has relayed doing sweets with an egg to varied Thai such as a kind of Thai sweetmeat a kind of Thai sweetmeat , sweetmeat , steamed custard , and soup pot sweets , kind dry sweets , eat get at all times the majority is will sweets bakes for pick to add the widemouthed glass jar can keep long ago , such as , petal sweets whirls , sweets is glad Dendrolobiam lanceolatum Schindi sweets , Thai sweetmeat made of flour coconut milk and egg and the Thai sweetmeat made of flour egg and sugar , etc. the Thai dessert in the ancient , will show the craftsmanship in carving the sheep is or mold all picture and will bake give kiss with rose smell , jasmine , ilang ilang or candle smoke
how are Thai North food and Thai part middle different food ?
follow a story about Thai food done to a turn thai-food-online.blogspot.com
Sunday, September 7, 2008
PAD PRIK KARNG TOUR( cook typical Thai dish beans chili ,Thai food )
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Hi! , the entourage is thai-food-online.blogspot.com today we will lead you goes to know with the way cooks Thai where likes again type for example PAD PRIK KARNG TOUR( cook typical Thai dish beans chili ,Thai food )
Thai Ingredients
Thai Ingredients
Gratiem (Garlic)
Use : Almost all Thai dishes - soups, curries, salads, sauces and pan-fried dishes – contain garlic.
Medicinal Properties : Cures and prevents atherosclerosis, high blood pressure, aids digestion, relieves cold symptoms, fights some intestinal parasites, helps heal wounds, fights infections, strengthens heart, and clears chest congestion.
Method of Preparation : Garlic is ground in curry paste, crushed in salad dressings, or chopped and fried before adding to other ingredients in pan fried dishes.
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Hua Hom (Shallots)
Use : Shallots are ingredients of all kinds of curry pastes, hot sauces and salads.
Medicinal Properties : Aids digestion, relieves cold symptoms, increases appetite, and regulates menstruation.
Method of Preparation : Ground in curry pastes or sauces, cut up finely in salads and pan-fried dishes.
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Gaprao (Ocimum sanctum red, or white basil, or holy basil)
Use : Gaprao is used in Pad Gaprao (fried meat with fresh chili pepper, garlic and gaprao), Gang Pa, Gang Kae, and Tom Jew.
Medicinal Properties : Relieves flatulence and indigestion, helps release phlegm, and increases milik supply for breastfeeding mothers.
Method of Preparation: 1. Add fresh gaprao to fried ingredients just before removing from the pan. The heated gaprao will add the flavor to the dishes.
2. Deep fry gaprao until crispy and add to the dishes as garnish.
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Horapa (Sweet Basil)
Sweet basil has a strong exotic scent.
Use : All kinds of Thai curries and some pan fried dishes, i.e. fried long egg plant, shellfish dishes; contain Horapa. Horapa can be used fresh in salads and as an accompanying vegetable for regional dishes.
Medicinal Properties : Aids digestion, increases perspiration, relieves coughing, fights parasites of the digestive tract, relieves constipation, and cures scurvy.
Method of Preparation : Add to the cooked dishes just before removing from the heat. Horapa provides full fragrance while heated but not overcooked.
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Mangrak (ocimum canum, Hoaru Basil)
Use : Gang Liang (spicy vegetable soup) and regional clear vegetable soup contain Mangrak leaves. This kind of basil can be used fresh to accompany Thai hot sauces : Namya, Namprik.
Medicinal Properties : Mangrak leaves aid digestion, increase perspiration, relieve coughing, and cure scurvy. Mangrak seeds relieve constipation and promote body weight reduction.
Method of Preparation : Mangrak is best while fresh. It is should be added last as ingredient to the soup just before removing from the heat.
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Khing (Ginger)
Medicinal Properties : Aids digestion, helps release phlegm, relieves stomachache and nausea, increases perspiration, dilates capillaries, helps cold and sore throats and poor circulation, soothes minor burns, and cures wounds.
Use : In pan-fried chicken with ginger
Method of Preparation : Finely shredded ginger is added after the chicken is cooked and seasoned. The cooked ginger will give off its flavour and its hot taste will be milder.
Use : In Tomson Pla Too (sweet and spicy mackerel soup). Shredded ginger is an essential ingredient of a tomsom. The ginger covers up the smell of fish with its pleasant taste and smell. The sweetness of the liquid will be less noticeable under the ginger taste.
Method of Preparation : The ginger should be added after the fish and the soup come to a boil to bring out the ginger flavor.
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Takrai (Lemon grass)
Use : Lemon grass is an essential ingredient of a Tomyam, a popular Thai dish served in most restaurants around the world. It gives a pleasant flavor and covers up the fish and shrimp smells.
Medicinal Properties : Aids digestion, relieves stomach pain, increases urine production, and relieves gall stone problems and high blood pressure.
Method of Preparation : Add the lemon grass to the boiling water. If the water is not yet boiled, the lemon grass will retain the purplish pink color in lime water. The lemongrass should be cut into bit-size pieces for easy eating.
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Kha On (Young Galangal Root)
Use : Tomkha Gai can be literally translated to boiled Chicken with Galangal. The galangal gives a pleasant flavor, covers up the natural chicken smell and nullifies the fatty taste of the coconut milk. It is an essential ingredient of this delicious and popular dish.
Medicinal Properties : Relieves skin rash, diarrhea, indigestion and body pain due to crash and fall.
Method of Preparation : Scrape off the outer skin of the young galangal root, cut into thin slices and soak in lime water to prevent the brown discoloration. The acidity of lime helps retain the natural whitish pink color of galangal pieces. The galangal should be added to the boiling coconut milk to bring out full odors. The taste of the dish will be greatly improved when the galangal pieces are bitten.
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Kha (Mature Galangal)
Use : Beef and chicken Tom Yams need mature galangal roots to improve the flavor of the beef and chicken. The dishes will have a better aroma and taste.
Method of Preparation : Slice the galangal into thin strips. Add to a boiling soup stock before adding the beef or chicken for best result.
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Prik Kee Noo (Fresh hot Chili Peppers)
Use : Hot chili peppers give the uniquely hot taste and aroma of Thai cooking. It is the star ingredient of most dishes. Almost every dish will taste better with a small addition of these tiny hot chili peppers. Tom Yam and Tom Kha cannot be made without them.
Medicinal Properties : Relieves diarrhea, stimulates digestion and the heat, increases blood flow to taste buds and thus increases appetite, relieves infection, dissolves blood clod, and prevents intestinal cancer.
Method of Preparation : The fresh hot chili peppers must be crushed and added last into the Tomyam and Tomka. For best results, all other ingredients should be cooked before fresh chili peppers are added to the dishes.
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Bai Pak Shee (Coriander Leaves)
Use : Tom Yam, Tomkha, soups and salads require coriander leaves as flavorful and colorful garnish.
Medicinal Properties : Aids digestion, prevents constipation, cures scurry, pellagra and beriberi, increases appetite, and relieves cold symptoms.
Method of Preparation : Coriander leaves taste best while fresh. It should be added last when the food is ready to serve.
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Rak Pak Shee (Coriander Roots)
Use : Coriander root is an important ingredient in soup and curry mixtures. It is also used in stewing soup stocks and most meat dishes.
Medicinal Properties : Aids digestion, prevents constipation, cures scurry, pellagra and beriberi, increases appetite, and relieves cold symptoms.
Method of Preparation : Add the crushed of ground coriander roots into boiling water for best aroma.
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Bai Magrood (Kaffir Lime, Leech Lime or Bitter Orange Leaves)
Use : Tom Yam, Tamkha, and all kinds of Thai curry contain kaffir lime leaves
Medicinal Properties : Aids digestion and relieves stomachache.
Method of Preparation : The leaves must be torn or shredded to let out the aroma. The torn or shredded bai makrood should be added last to the cooked ingredients.
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Nam Makham Piak (Tamarind Juice)
Use : Tamarind paste can be used in place of lime juice. It is an essential ingredient of Kaeng Khua, Tom Khlong and some spicy salad, which require sweet and sour flavours. It lends a beautiful colour to Tom Khlong.
Medicinal Properties : Prevents and relieves constipation, relieves cold symptoms i.e. coughing, runny nose, and sore throat, and relieves indigestion, loss of appetite and tastelessness.
Method of Preparation : To make tamarind juice, mix dried and peeled tamarind with warm water. Add the tamarind juice while the broth is boiling after all ingredients are cooked.
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Jeera (Caraway or Cumin)
Both Caraway and Cumin give slightly sweet tastes and similar aromas, but the seeds of Caraway are bigger in size while Cumin has better and stronger adors and is spicier.
Use : Add to curry paste and meat dishes such as Satay, roasted chicken, roasted beef, soup, sausages and ham as well as pickles, preserved fruit, cake, cookies and biscuits. Jeera is also used in salad cream and soup in certain countries. American mixed spices called “ Chilli Seasoning ” also contain Jeera.
Medicinal Properties : Stimulant, antispasmodic, carminative Relieves diabetes, constipation, indigestion, nausea, fatigue and insomnia.
Method of Preparation : Jeera must be crisp fried before being used as ingredient.
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Krawan (Cardamom)
Cardamom is in a lotus flower-like small round shape and white color with soft shells. Cardamom seeds are black, have good aroma like lemon and taste little spicy and bitter sweet. Cardamom leaves look like Kaew or Orange Jasmine leaves. Dried cardamom leaves are brown.
Use : Krawan (Cardamom) is an important ingredient of several Thai dishes such as Masaman and beef curry. Grounded cardamom is used in certain kinds of pastries and cake or added to hot beverages in some countries.
Medicinal Properties: Relieves dyspepsia, nausea, loss of taste, indigestion, bad breath of Halitosis, hoarseness, Pharyngitis and sore throat, cough and cold, phlegmatic cough, diarrhea, dysentry and exhaustion.
Method of Preparation : Cardamom should be roasted before use.
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Lukchan (Nutmeg) Dokchan (Mace)
Nutmeg is not a nut, but the kernel of an apricot-like fruit. Mace is an arillus, a thin leathery tissue between the stone and the pulp; it is bright red to purple when harvested, but after drying changes to a amber.
Use : Nutmeg must be roasted and grounded before use in several kinds of food such as beef curry, beef soup, some western egg and fish dishes, and in wine, hot and cold beverages and some desserts like cookies, custard, pastries and bread. Mace, which should be grounded first, is used in main dishes, desserts and beverages such as cocoa and chocolate.
Medicinal Properties : The tonic principle is Myristicin. Oil of Nutmeg is used to conceal the taste of various drugs and as a local stimulant to the gastro-intestinal tract. Powdered nutmeg is rarely given alone, though it enters into the composition of a number of medicines. The expressed oil is sometimes used externally as a gentle stimulant, and it was once an ingredient of the Emplastrum picis. The properties of mace are identical to those of the nutmeg. Dose, 5 to 20 grains.
Both nutmeg and mace are used for flatulence and to correct the nausea arising from other drugs, also to allay nausea and vomiting. Nutmeg is an agreeable addition to drinks for convalescents. Grated nutmeg mixed with lard makes an excellent ointment for piles.
Method of Preparation : Nutmeg must be roasted before use for good aroma. For some dishes, it must be roasted and grounded before use.
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Kanphlu (Cloves) look like nails and have good aroma
Use : Roasted cloves with sweet aroma and spicy taste, either as grounded cloves or whole cloves are used in several kinds of Thai soup (Kaeng), desserts and beverages. They can also used as garnish. In Indonesia, cloves are mixed with tobacco in the tobacco industry.
Medicinal Properties: Antiseptic. Helps flatulence and indigestion, relieves muscular cramps, cholera, nausea, gum and teeth ailments, headache, heaviness in head due to cough and cold, throat irritaion due to cough, and bronchial afflictions.
Method of Preparation : Cloves must be roasted before use for good aroma.
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Obchoey (Cinnamon or Cassia)
Cinnamon is the dried bark of various laurel trees in the cinnamomun family.
Use : Cinnamon can be used as spice both in main dishes and desserts.
Medicinal Properties: Stimulant. Helps reduce vomiting and flatulence, relieves diarrhea, bad breath, loss of taste sensitivity in the tongue, hoarseness, Pharyngitis, sore throat, headache caused by exposure to cold air, cough, acne, blackheads and pimples and insomnia, improves complexion, and betters memory.
Method of Preparation : Cinnamon must be roasted or grilled before use for sweet and tender aroma. It can be used either as whole sticks or as ground spice.
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Poeykak (Aniseed)
Poeykak (Aniseed) is a star-shaped flower with seed inside. It has tender good aroma.
Use: Aniseed can be used both as wholes and as ground spice in main dishes and disserts.
Medicinal Properties : Aids digestion, helps body dispose of toxins, and increases perspiration.
Method of Preparation : Aniseed must be crisp fried before use for good aroma.
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Luk Phakshee (Coriander Seeds)
Luk Phakshee (Coriander Seeds) Coriander seeds are small and white or pale brown and taste fizzy like licorice. Coriander leaves smell and taste better.
Use : Stir-fried coriander powder is used as spice in clear soup, curries, stew, duck, chicken, pork and goose dishes, or added to apple pies, custard, fruit salad, cream and even in gin.
Medicinal Properties: Relieves swellings, high cholesterol, diarrhea, mouth ulcers, anaemia and kidney problems.
Method of Preparation : Coriander seeds should be crisp fried and ground for more durable aroma while coriander roots and leaves should be eaten fresh or added in food.
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Kha-Min (Turmeric, Cucurmin )
Use: Turmeric (KHA-MIN) are bright orange roots used for the coloring in yellow curries and several oriental-styled dishes such as Ngob Pla, Ngob Kung, Kgob Moo, Kaeng Som and Kaeng Luang. White turmeric, a different type, is used as a raw vegetable and resembles ginger.
Medicinal Properties: Relieves flatulence, indigestion, and muscle strain, regulates menstruation, relieves common cold, blocked nose, dry cough, sore throat, acne, wounds, boils, tropical skin diseases, cracks in the soles, itching and sole infection.
Method of Preparation: Turmeric should be added to food in the form of powder.
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Prik Thai (Cayenne or Red Pepper)
Use: Used as ingredient in Kaeng Liang, red curry and Kaeng Pa paste. Used as garnish In many dishes, soup and boiled rice.
Medicinal Properties: Helps constipations, flatulence and nausea.
Method of Preparation: Fresh pepper is added to Kaeng Pa paste while dried pepper is added to Kaeng Liang and red curry paste. Grounded pepper can be used on top of main dishes to better aroma.
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Nam Manao (Lime Juice)
Use : as ingredient in Yam, Tom Yam and Kaeng Som and also as beverage.
Medicinal Properties: Relieves coughs, sore throat, swollen gum, tooth bleeding, constipation, dizziness, the lack of Vitamin C, and phlegm.
Method of Preparation: Squeeze limes for lime juice and add lime juice to food as desired.
Source :: ThaiTaste.org
Rice Cracker Inclusive of Prawn Also Pork Dip
Mince Pork 45 g
Prawns 45 g
pulverized Roasted Peanuts 20 g
Coconut Milk 150 ml
Dried Red Chillies 40 g
Coriander Roots 2 g
ground Pepper 2 g
Garlic 4 g
Sugar 15 g
ocean creature Sauce 20 g
Shallots 18 g
Coriander 1 stem
RiceCrackers 100 g
grease for deep frying
:: way ::
1. deep fry the rice crackers (a small at a era) in hot grease, drain excellent moreover location aside.
2. pulverize concurrently coriander root, pepper, dried chillies moreover garlic.
3. Stir-fry 50 ml of coconut milk up to oil divided, insert the mixture seeing as negative.2 also continue to fry untill aroma.
4. add pork moreover prawns, season inclusive of sea creature sauce moreover sugar.
5. bring it back to the boil, add peanuts, shallots moreover take off the warmth.
6. Garnish inclusive of coriander leaves also supply inclusive of the rice crackers.
Saturday, September 6, 2008
KHAI LOOK KERY( the sweet fried egg is ,Thai food )
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by pipat
KHAI NAM(water egg,Thai food)
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Hi! list entourage thai-food-online.blogspot.com today you will have met with Thai menu where economizes to are KHAI NAM(water egg,Thai food)
The ingredients
1 reddish yellow ( keep do the omelet
onion big ( slice the pieces ) 1/2 head
5-6 white lettuce ( slice just enough the word )
minced pork 100 gram
1 the celery is ( slice be briefly )
soup water 1 cup
the fish sauce 1 teaspoon
C white 2 teaspoon
stand a little
the garlic fries , parsley , leek , and a little powdery pepper
The way does
1. by begin from do the omelet before , flavor a little with C white
2. when fry finished egg bring to slice is enough [ when ] the word stop before
3. lead soup water adds down a pot boils give soup enough [ when ] hot water , add stand already flavor with the fish sauce and C white
4. add minced pork enough [ when ] a pig begins cooked add white lettuce , onion big and the celery boil build [ wasp ] poor cooked vegetables
5. add the omelet which slice to keep down already go to immediately already a person mixes blend
6. fetch add a deep dish , scatter over with , the garlic fries , parsley , the leek and the pepper
condemn follow Thai other menu done to a turn thai-food-online.blogspot.com
Thursday, September 4, 2008
KANG TAI PLA( typical Thai hard tissue in the stomach of a fish dish ,Thai food )
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Wednesday, September 3, 2008
YUM PLA DOOK FOO( mix cat fish rises ,Thai food )
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by pipat
YUM PLA DOOK FOO( mix cat fish rises ,Thai food )
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