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
Article Source: http://greatarticlesformoms.com
This article can be printed in it’s entirety as long the author's bio box is intact and all links are live and clickable. Author reserves sole ownership of the article.

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
Article Source: http://greatarticlesformoms.com
This article can be printed in it’s entirety as long the author's bio box is intact and all links are live and clickable. Author reserves sole ownership of the article.