Author: Manivan Larprom
Recipe for the Classic Thai / Lao Hot Sauce:
Ingredients: 1 garlic clove; 1 Red Chili; 1 Green Chili; 1 tablespoon squeezed Lime; 1 tablespoon Fish Sauce
Instructions: In a mortar and pestle, crush the garlic and chilies until they are in small pieces. Add squeezed lime and fish sauce and mix. Pour the Classic Thai / Lao Hot Sauce into a small dipping bowl for serving. The above ingredients can be multiplied to suit the number of servings.
You can substitute soy sauce for fish sauce but it would not be authentic nor classic.
Pour this sauce over rice or dip the sauce with sticky rice and grilled meat.
The basic ingredients that are used in Thailand and Laos include: garlic, chilies, fish or soy sauce, lime or rice vinegar, and sugar. However, the proportion of each ingredient varies depending on the dish and the cook. With the exception of dessert dishes, these ingredients are in most Thai and Lao dishes. Every dish has a unique balance of these basic ingredients.
For a gourmet flavour: grill the garlic, chilies, one or two cherry tomotoes, and one quartre grilled onion bulb. Crush them in a mortar and pestle. Mix two tablespoons each of fish sauce and fresh squeezed lime. Serve this at a barbeque gathering.
A Thai or Lao home is not complete without a mortar and pestle. The mortar is usually made from clay and pestle from wood. For the authentic taste and texture of Thai and Lao food, you need to invest in a mortar and pestle. For now, use a food processor until you get one.
Visit my blog at http://www.thai-laos-food.blogspot.com/ to view the instructional video on how the sauce is made by using the traditional method of a mortar and pestle.
Saturday, January 24, 2009
Thai/Lao Classic Hot Sauce
Monday, January 19, 2009
Thai Recipes And Cuisine
By Sunil Tanna
Thai food offers many delicious dishes flavored with spices, lemon-grass or coconut - although different regions of Thailand, each tend to have their own preferred ingredients - for example, coconut milk and tumeric in the South, and lime juice in the Northeast. No matter what part of the country a dish is from, all Thai dishes or meals aim to achieve a balance between fundamental flavors common to the cuisine: spicy hot, sour, sweet and salty, as well as optionally bitter.
Rice forms an important and fundamental part of Thai food, and jasmine rice (which is native to Thailand) is used in many dishes as well as being served plain. Some other popular Thai dishes include:
- Pad Thai - Fried rice noodles with fish sauce, sugar, lime or tamarind, peanuts and egg, mixed with chicken, tofu or seafood.
- Pad see ew - noodles stir-fried with thinly sliced pork or chicken, and flavored with fish sauce.
- Green curry - A curry flavored with coconut, green chillies, and Thai basil, containing vegetables and chicken or fish.
- Red curry - A very hot curry made with plenty of red chillies.
- Yellow curry - A curry that is colored using fresh tumeric (hence its yellow color), and also containing black mustard seeds, cumin, nutmeg, brown sugar, kaffir lime leaves, lime juice, coconut milk and fish sauce.
- Gai pad khing - Fried chicken with vegetables and sliced ginger.
- Tom yam - A hot and sour soup made with seafood (often shrimp) or chicken.
- Som tam - Grated papaya salad. There are several variations: the salad can be served with salted black crab, with peanuts, shrimps and palm sugar, or with salted fish, eggplant, and long beans.
- Satay - Originally from Indonesia, Satay has also become a popular dish in Thailand. Satay is grilled meat (usually chicken or pork), usually on skewers, served with cucumber salad and a peanut sauce.
Originally published at http://www.recipesmaniac.com/cook_thai.php - visit this site for more information, photographs and Thai cook books.
Discover more about recipes and cooking at http://www.recipesmaniac.com
Article Source: http://EzineArticles.com/?expert=Sunil_Tanna
Sunday, January 11, 2009
Budget Dining In Orlando Florida
Who says that you have to spend big bucks to get a good meal? If you are vacationing in Orlando you can try out a number of local restaurants that serve good food at prices that won’t break your budget. Here is an introduction to some of my favorite budget restaurants in the Orlando area.
Bennigan's Grill & Tavern
(Many Locations)
Bennnigan’s boasts of offering 100 types of beer and other drinks as well, making its alcoholic menu greater than its food menu. The food is served in a loud, lively atmosphere. Some specialties include the fire-roasted salsa shrimp, charbroiled and basted in a smoky sauce, the Monte Cristo, combining ham, turkey, and Swiss and American cheeses on wheat bread that has been dipped in batter and deep fried. If you are watching your weight there are several healthy, low calorie "Health Club" dishes.
Bubbalou's Bodacious Bar-B-Cue
5818 Conroy Rd.
Orlando, FL 32819
Bubbalou's is considered by local residents to be one of the best rib restaurants in the area. You can order at the counter, get a drink and then sit down at a picnic table. You can try the chopped pork sandwiches and the "Texas caviar," cold black-eyed peas in a spicy vinaigrette. In addition to the ribs you can choose from the chicken, lamb and smoked turkey. All of these cooked over an open-pit fire. Be careful for their "killer" sauce, it can destroy your taste-buds! The restaurant has been voted Central Florida and Orlando's Favorite BBQ Restaurant and BBQ Catering Service by the readers of the Orlando Sentinel
IHOP
(Many Locations)
This chain has been serving mouth watering breakfasts for over 40 years. They've got a wide variety of pancakes to choose from, including Chocolate Chip Pancakes, Banana Nut Pancakes, Buttermilk Pancakes, Country Griddle CakesSM, and fruit-topped pancakes. They also serve a selection of Crepe Style International Pancakes and French Toast.
Thai Thani
This restaurant is known for its authentic Thai cuisine and the Thai Thani Restaurant is a must-visit destination for lovers of Thai food. In addition to the authentic food, it has a décor to match. Thai artwork and furniture contribute to an ambience that makes you feel like you are dining at a palace in Bangkok.
Hard Rock Cafe Orlando
Located at Universal Studios Orlando in the CityWalk entertainment complex, this Hard Rock Cafe is the biggest HRC in the world and boasts more pieces of rock 'n' roll memorabilia than any other location.
These are just some of the places in Orlando where you can eat to your heart’s content and still stay within your budget. Try them out when you come to Orlando.
By:
Article Directory: http://www.articledashboard.com
Mark Whichard and his wife Susan are experts in the field of Orlando vacation rentals with experience dating to 1998. Visit their website: www.orlandodisneyvillas.com/ for more information about renting villas or homes in Orlando.
Thursday, January 8, 2009
Bamboo
Bamboo’s inventive pan-Asian menu roams far beyond sushi, shumai dumplings, and satay skewers. And its knockout modern space makes diners forget they are eating in a mall anchored by a CVS and an Applebee’s.
Owner Daniel Chong is equally adept at cuisine and ambience. He’s the guy dressed like Che Guevara—with a cotton beret and cargo pants— lounging around the front sushi bar every night. By day Chong runs his own construction company. He envisioned Bamboo’s unlikely but harmonious aesthetic: a high ceiling crisscrossed by silvery ventilation ducts, walls inset with bamboo stalks, and a slate floor with a walking path paved with sole-tickling round river stones.
“Restaurants are in my blood,” says Chong, 38, who grew up “chopping veggies and shelling shrimp” in a traditional Japanese eatery his mother owned in Wilmington, Delaware. Chong ran a pair of Manhattan sushi bars. When he tired of commuting to the city from his home in Englewood Cliffs, he brought pan-Asian chow to the northern reaches of Bergen County in the form of Bamboo, which opened in February.
With a Korean father and a Japanese mother, Chong jokes that he himself is pan-Asian. So for Bamboo he hired a pair of chefs—Hong Lee Kim from Seoul and Sura Sak Chatsawang from Bangkok, whom Chong calls Tony—to cook their native dishes. Kim is also a master of Japanese cooking. Bamboo’s sushi rolls—with hits of mango and jalapeño, and dipping sauces such as wasabi aioli—are Chong’s doing. His menu tends toward sushi and Thai food, with a few Korean dishes, including beef short ribs.
Bamboo’s sushi rolls are made with softer-than-usual rice and are best eaten with the hands (standard procedure in Japan). I especially liked the tropical roll (tuna, salmon, avocado, and mango), the spider roll (soft-shell crab tempura and avocado), and the eel trio (lots of broiled eel and eel sauce). Kim’s beef ribs were tender and tasty. However, the walnut-crusted salmon entrée would have been more accurately described as walnut-sprinkled. The sesame-crusted seared tuna, while beautifully pink, proved bland.
It is the unconventional main courses that fuel the excitement at Bamboo. For pure palate pleasure, consult chef Chatsawang’s Thai menu. Tom yum kung lemongrass soup is piquant with cilantro and loaded with shrimp. Tom kha kai, Thailand’s classic coconut-chicken soup, is velvety and subtly sweet, not cloying. The Thai noodles, curries, and stir-fries are almost up to this standard; I would prefer more chili spicing and less green and bell pepper in these dishes.
Still, pad thai is fun to eat, laden with savory chunks, rather than ground bits, of shrimp, scrambled egg, and peanut. Chatsawang prepares his satisfying curries in three regional varieties: green curry, with a basil note; red, with a kiss of coconut; and royal massaman, with potato and sweet onion. Flat-noodle dishes balance tender meat and crunchy vegetables well, and are tossed either with Thai chili-basil sauce or Chinese brown sauce.
Desserts are all over the map: uninspiring bistro-esque chocolate lava cake; so-so crème brûlée; Japanese red bean and green tea ice cream. None of Bamboo’s sweets transported me. But it didn’t matter, because I was already in Thai heaven.
By: Christopher Cartre
Article Directory: http://www.articledashboard.com
Click here to read the rest of Bamboo. If you enjoyed this article, you also might like our other stories that talk about NJ Restaurants.
Tuesday, January 6, 2009
Thai Cuisine- A Thai Bath For The Shrimp
By Jonathan T. Teng
Thai cuisine is a classic mix of sweet, sour, salty and spicy. The Nam Prik is one such example from the Thai plate. The simplicity in the making of Nam prik makes it a favorite Thai dish. So much so that it is used as a dipping sauce with fried spring rolls, grilled vegetables and many more. Nam Prik can be prepared in lightening speed.
Grilled shrimp or vegetables with Nam prik is a must try combination. Sugar, Lime juice, freshly minced chillies and nam pla (a fermented fish sauce widely used in South East Asia) are the basic ingredients of the Nam prik. Nam pla has fast gained popularity amongst Westerners, but it will surely gain more popularity in days to come.
Adding finely minced ginger, garlic or even lemon grass to this would not do any harm to the taste. Nam prik can also be used to baste the shrimp or vegetables during grilling, that's why I do recommend you make Nam prik in extra quantities.
Any shrimp dish will be incomplete if I don't mention peeling and de-veining of the shrimps.
Generally, the cook does the peeling of the shrimp. The plus point about peeling is that it is very convenient for the guests. On the other side, the fact that shrimp tastes better when cooked in the shell. Confusing enough, you may decide how you want to cook the shrimps...
De-veining has never been my concern. I have seen some people objecting to de-veining of shrimps but really the cases have been very few. The vein in itself is tasty and I love that! Some southern shrimp eaters will totally agree with me on this and they believe it actually adds more flavor to it.
Shrimp with a touch of Nam prik, is called the Thai Bath...
-- Grilled Shrimp With Nam Prik --
~ 1 tablespoon sugar
~ 1 teaspoon minced chili, or to taste
~ 1-1/2 to 2 pounds large shrimp
~ 3 tablespoons lime juice, or to taste
~ 3 tablespoons Nam Pla (Thai fish sauce)
~ Salt
Start a charcoal or gas grill. Heat should be medium-hot and the rack no more than 4 inches from the heat source. You can also use a broiler if you prefer.
If you like, peel and devein shrimp.
Combine sugar, chili, lime juice and nam pla. Taste, and adjust seasoning.
Lightly salt shrimp, then grill them about 2 minutes to a side. Divide nam prik among 4 bowls, and serve as a dip for shrimp.
Jonathan writes for a famous online cooking newsletter Quick Easy Recipes Secrets. If you need delicious recipes and up to date cooking tips just visit: http://www.Easy-Recipes-Secrets.com
Article Source: http://EzineArticles.com/?expert=Jonathan_T._Teng
Tuesday, December 16, 2008
Marshmallow Making
By Michael Russell
Marshmallows are well known throughout the world for their fluffy, pillow-like texture and light sweet taste. This confection is either eaten as it is, melted into s'mores, or topped over ice cream, cake, or shakes. Nowadays, the biggest consumers of marshmallows are the Americans. Experts say that the Americans consume more than 90 million pounds of marshmallows a year. The peak season for selling marshmallows is between October and December but it is enjoyed all year round. Unknown to most of the public is that this gooey treat has been enjoyed since the time of the pharaohs and royal families of Ancient Egypt. However, the marshmallows before looked very different from the ones we have today.
The marshmallow comes from the mallow plant scientifically known as Athaea officinalis and is a wild plant common in the marshes. The name 'marshmallow' is actually the combination of 'mallow' from mallow plant and 'marsh' from the word marshes. The mallow plant has been naturalized in America but is native to Asia and Europe. In ancient Egypt, the sap of the mallow plant was squeezed out and mixed with honey and nuts to create a sweet and light snack.
The marshmallow reached France and the rest of the western world in the early 1800s. It was then that small candy store owners started whipping up the sap of the mallow root and turned it into a fluffy candy mold. The candy was new and interesting that their supplies easily ran out. The store owners had a hard time meeting the public's demand because the whipping was done manually by hand and was a very time-consuming process. Due to this, the candy makers had to experiment with different approaches to find another way to make marshmallows. In the late 1800s, they discovered the Starch Mogul System. This system enabled the candy makers to make marshmallow molds using modified cornstarch. Also to keep the marshmallow stable and to prolong its shelf-life, the candy makers switched the mallow sap to gelatin. When the process was developed and production was high, the technology was brought to the United States in the early 1900s.
In modern times, there are many ways to make marshmallows. Marshmallows making is very easy and can even be done at home and the ingredients are almost the same. In home recipes though, salt and vanilla extract is added to give more flavor. The method used in the 19th century was done by mixing ingredients like sap from the mallow root, egg whites and sugar. This mix is then poured out into a fluffy mold that makes its signature shape. The French would add cornstarch to speed up the process. However, the process of making marshmallows has changed. The ingredients are different now because the mallow root sap was changed into gelatin and is added with starch, sugar, corn syrup and water. The result is a fluffy mixture which is piped through long tubes and then cut into equal pieces. These are then packaged and shipped to candy stores.
In the US, a man named Alex Doumak changed the way marshmallows were made. He did this by creating and patenting the Extrusion process in 1948. This process was done by pouring and mixing the ingredients together which were passed through tubes and pipes. After this, the marshmallows are poured out and cut by machine into equal pieces. Eventually, different shapes of marshmallows were made. The shape was achieved by using a special nozzle that moves back and forth to create and cut the marshmallows into the desired form. These are then packaged and sent to candy stores. The marshmallows became very popular in the US by the 1950s and started to be used in different food recipes.
Michael Russell
Your Independent guide to Candy
Article Source: http://EzineArticles.com/?expert=Michael_Russell
Sunday, November 2, 2008
Thailand Cuisine
By Yachika Verma
If you are looking for an internationally famous food then it is none other than Thai Food. The Thai cuisine is very famous worldwide as it constitutes amazing blend of aquatic animals, plants and herbs. One can find all the five elementary tastes: sweet, spice, bitter, salty and sour. While tasting the popular Thai dishes you will find lime juice, garlic, chilies, lemon grass and fish sauce as common ingredients. Basically the distinctiveness of Thailand Food depends upon, by whom it is cooked and for what occasion it is cooked. One can see a little influence of Chinese cuisine on Thailand Food.
Rice is one of the principle food ingredients that is omnipresent in all kind of Thailand Food. The jasmine rice and sticky rice are the kinds of the rice taken by Thai people. The fresh herbs are used while preparing Thailand Food as it increase the quality of the aroma of the food. A single time meal consists of a hot cup of soup, a curry dish with condiments, a dip accompanying fish and vegetables. Also you can add some spice salad to the meals to make it heavier. The balance of spicy taste is maintained by the cooks while serving the spicy and non-spicy dishes. For desserts you can enjoy the Thai sweets and fresh fruits.
The tools utilized normally by Thai people to have their meals are spoons and forks. Thailand has maximum number of Buddhist population, so one can see the impact of Buddhism in Thailand Food.
The Thailand Food is served with roasted duck or pork topped on it. In that case one needs to have a fork obviously. If you are having a noodle soup then you can have it with the help of chopsticks too. One can see the influence of Chinese, Indian and Japanese styles in Thailand food culture.
If we take a look at Thailand food menu we will find that some of the dishes are really tempting and delicious:
• Titbits: Hors d'oeuvre and snacks like rolls, puffed rice cake, satay etc. • Dips: Made from chilies, garlic, lime juice, fish sauce etc • Curries: The ingredients in Thai curries are powdered dried spices and fresh herbs. • Salad: The Thai salads are normally sour, salty and sweet which are topped by different kind of meat textures. • Desserts: No Thai dish is complete without sweet dishes. The Thai people like to take something very sweet after a spicy treat. • Soups: Soup is the main dish when accompanied with rice is preferred to be taken by Thai people. One can find the quality of herbs and spices used in the soups.
Thai people are usually fond of eating rice with their meal and therefore whenever you stay with a Thai family, then be very cautious because you might end up putting on too much weight. Tastes of Thai Food can be amended to suit individual desire. All those who have eaten exotic Thai Food will in no way fail to order them again whenever their preferred dish is available.
Saturday, November 1, 2008
Spaghetti Mixed Seafood Thai Style
By Joe Sitthiosoth
Before we start cooking our first Thai dish. I would like to tell you that after posting my blog yesterday, there are many people sending me emails asking me about curry paste, coconut milk and chilies whether they are the basic condiments that you need to have in a kitchen when cooking Thai food. Well, in my opinion...they are not because not many Thai food uses curry paste or coconut milk, particularly chilies. From my experience, all my friends (Westerners) can't eat hot and spicy Thai food (with chilies). Moreover, these stuffs like curry paste, coconut milk have short expiration. You can't keep it in the fridge or in the kitchen for a long time like fish sauce or light soy sauce. Therefore, I would recommend you to buy it whenever you need to use them. All right, that is clear enough.
Now let's start our cooking. Our menu today is Spaghetti Mixed Seafood Thai Style. Actually, it is a combination between Western food (Spaghetti) and Thai food (Fried Mixed Seafood). I used to cook this dish to Kathrine, my German friend long time ago and she loved it. She asked me teaching her how to cook this menu but I was so busy and forgot about it later. However, last week I had a chance to cook this menu again and I gave it to my colleague Kaela to try. Oh! my God, she really liked it. Now you are eager to know how to cook it, right ? Okay, let's go.
Ingredients
5 table spoon of cooking oil
5 cloves of garlic, finely chopped
150 grams of mixed seafood (you can use a frozen package)
2 teaspoon of light soy sauce
1/2 table spoon of oyster sauce
1 teaspoon of fish sauce
1 teaspoon of sugar
5 leaves of Thai basil (if you can't find Thai basil, you can use regular basil as well)
80 grams of spaghetti
Preparation
1. Cook spaghetti as per package instruction (boil it, rinse it with cold water) then set it aside.
2. Put cooking oil in a pan (medium hot)
3. Put garlic in a pan, cook for 2 minutes then put mixed seafood in a pan, stir fried until it is cooked (No problem if you use a ready-cooked seafood package).
4. Put everything else’s (sauce, sugar) and stir fried for 3 minutes
5. Put cooked spaghetti in a pan, then Thai basil, stir fried for 2 minutes until everything gets along
That's it. See ! How easy it is. Now you can enjoy a very delicious Thai food that is cooked by yourself. I'm so proud of you. Enjoy your meal!Joe Sitthiosoth is an average Joe who is passion for Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. His article comes from his real experience. You can read more from here http://EasyThaiCookingByJoe.blogspot.com
Friday, October 31, 2008
A Glossary of Typical Thai Dishes - Part I
By Napatr Lindsley
Planning to eat at a Thai restaurant can be a challenge sometimes, especially the first time one tries Thai food. Looking up dishes on the Internet ahead of time is always a good idea. The Internet is filled with lots of information on both authentic Thai dishes and Thai dishes customized for one's country. So, when choosing your Thai dishes, be aware that they might not be the same as a given description on the Internet. Even authentic Thai recipes for a given dish can be different. This is because it depends on the person who wrote the recipe. The region plays important role. Green curry in the north can be different from green curry in the central plains. A variety of factors make recipes and descriptions a fluid process. But that there are benefits to this situation. Becoming familiar with multiple perspectives and possibilities can enliven one's eating experience further and help generate new ideas and tastes.
Most Thai restaurants in the US will provide menus that include descriptions of each dish. Some may also show dishes written in Thai and/or a phonetic English pronunciation of the Thai name. The names of dishes often derive from from the main ingredient. For instance, Kaeng Kiaw Wann Gai translates literally as "curry, green, sweet, chicken." Here are some typical Thai dishes in Thailand. Perhaps you'll find some dishes here that you've tried or would like to look for in restaurants in your country.
Snacks (Appetizers) Thais love snacks and often eat between meals. There are a wide variety of snacks ranging from deep-fried insects to fruits and sweets.
Gai Ping: charcoal-grilled chicken with sticky riceKai Ping: charcoal-roasted eggs with dark chili dipping sauceKhanom Pang Nah Goong: deep-fried minced shrimp, garlic and cilantro on breadKhanom Pang Nah Moo: deep-fried minced pork, garlic and cilantro on breadKiaw Krob Goong-Moo: deep-fried minced pork, shrimp & spices enclosed in a wonton wrapperKluay Ping: charcoal-grilled bananaLuk Chin Ping: barbeque meatballs with chili dipping sauceLuk Chin Tod: deep-fried meatballs with chili dipping sauceMiang Kam: leaf-wrapped tidbitsMoo Ping: charcoal-grilled pork with sticky ricePo Pia Tod: deep-fried spring rolls with sweet dipping sauceRoti: Muslim pan-fried bread with sweetened condensed milk and granulated sugarRoti Sai Mai: flour-wrapped spun candySakoo Sai Moo: steamed tapioca filled with minced porkTod Mun Goong: fried shrimp cakes with cucumber and peanut in sweet dipping sauceTod Mun Pla: fried fish cakes with cucumber and peanut in sweet dipping sauce
Noodle Dishes There are many types of noodles - three examples of types are egg, rice and transparent noodles. The rice noodles come in 3 different sizes: sen yai (wide), sen lek (medium) and sen mee (thin). Egg noodles are called "Ba-Mi" and transparent are called "Wun sen" and are made from mung beans starch. Most Thais would eat noodle dishes with chopsticks as contrasted with their regular use of spoon and fork.
Bami Haeng: egg noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls)Bami Kiaw Nam: egg noodle soup with wontons (filled with meat), sliced barbeque pork and vegetablesBami Kiaw Haeng: egg noodles (served dry) with wontons (filled with meat), sliced barbeque pork and vegetablesBami Nam: egg noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls)Khamon Hua Phak Kad: stir-fried white radish cake with bean sprouts and Chinese chivesKhao Soi: Chiang Mai-style noodles; creamy sauce served over egg noodlesKuai Tiaw Kai Kau: stir-fired wide rice noodles with chickenKuay Tiaw Haeng: rice noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls)Kuay Tiaw Num: rice noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls)Lad Nah: stir-fried thin or wide rice noodles with light gravy bean sauce and Chinese kalePad Kee Mao: Stir-fried wide rice noodles with meat and vegetables with chiliesPad See Eew: stir-fried wide rice noodles with meat and vegetables with black soy saucePad Thai: stir-fried medium rice noodles with egg, dried shrimp and fried bean curd sprinkled with peanuts (served with beansprouts)
Curry Dishes Thai curry dishes are well known for their spicy qualities. Each curry dish is made with a specific type of curry paste; the term can also refer to the pastes themselves. There are two common types of curries: coconut-based curry and water-based curry. The coconut-based curry will consistently have coconut milk in it whereas water-based curry has no coconut. Most water-based curry will involve fish as one of its ingredients. Here are some typical curry dishes Thais eat:
Kaeng Daeng: red curry with meat, red bell peppers, basil and coconut milkKaeng Hang Le: Northern style curry with meat, curry powder, lemongrass, ginger, shallots, shrimp paste, chilies and peanutsKaeng Kari: Indian style curry with meat, potatoes and coconut milkKaeng Kiaw Waan: a slightly sweet green curry with meat, Thai eggplants, pea eggplants, winter melon, Thai sweet basil (Bai Horapa), kaffir lime leaves and coconut milkKaeng Khua: three-flavored coconut-based curry (sweet, sour and salty) most common meat is fish, shrimp or clam. Main added ingredients typically used in this curry can be pineapple, mushrooms or winter melon. Other ingredients are galanga, kaffir lime zest, dried chilies, lemon grass and shrimp pasteKaeng Leung: hot yellow curry, most common meat used is fish. Other ingredients are winter melon, chilies, garlic, turmeric, lemon grass, shallots and shrimp pasteKaeng Liang: vegetarian curry, most common vegetables are sponge gourd (buab liam), gourd leave (bai tam leung) and phak nam tao (bottle gourd). Other ingredients are shrimp paste, dried shrimp and shallotsKaeng Matsaman: curry with meat, potatoes, peanuts and coconut milk (a mild curry from the Muslim Southern part of Thailand)Kaeng Pa: jungle curry is a water-based curry eaten in Northen Thailand. This curry is hot and full of flavor from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chiliesKaeng Phed: spicy curry with meat and chiliesKaeng Som: hot and sour curry with fish (can be fired), morning glory vegetables and juice-based tamarindPhanaeng: Thai southern style dry curry with meat, kaffir lime leaves and coconut milk
Soup Spicy and non-spicy soup dishes are always served as one of a communal dinner's dishes. Most non-spicy soup dishes can be made with a variety of ingredients.
Kaeng Chued Ma Ra: stuffed bitter melon in soup broth. Stuffed bitter melon can use ground pork or chickenKaeng Chued Taeng Gwa: stuffed cucumber in soup broth. Stuffed cucumber can be ground pork or chickenKaeng Chued Tao Hu: beancurd, soy bean sprouts in soup broth. Some may add ground porkKaeng Chued Wun Sen: clear noodle, ground meat, vegetables and brothKaeng Tam Leung: chicken or pork rib broth with gourd leaves (bai tam leung)Tom Kha Gai: hot and sour coconut milk soup with chicken, lemon grass, mushrooms, kaffir lime leaves and chiliesTom Kha Pla Duk: hot and sour coconut milk soup with catfish, lemon grass, mushrooms, kaffir lime leaves and chiliesTom Kha Ta Le: hot and sour coconut milk soup with assorted seafood, lemon grass, mushrooms, kaffir lime leaves and chiliesTom Som: sweet and sour soup with fish, shrimp paste, tamarind juice, onion and corianderTom Yum Gai: hot and sour soup with chicken, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chiliesTom Yum Goong: hot and sour soup with shrimp, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chiliesTom Yum Moo Pa: hot and sour soup with wild boar, mushrooms, cilantro, lemongrass, nam prik pao paste and chiliesTom Yum Pla Duk: hot and sour soup with catfish, mushrooms, cilantro, lemongrass, nam prik pao paste and chiliesTom YUm Ta Ke: hot and sour soup with assorted seafood, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies
Rice Dishes With rice as Thais' staple, there are many of quick rice dishes. Some may eat as their main meal, but some may eat as snack.
Jok: rice porridge with ground pork, fresh ginger and green onion (some may add egg)Khao Krug Ka Pi: shrimp paste rice with slices of thin omlet, fired shallots, shreaded raw mango, sweet shredded pork and dried shrimpKhao Mok Gai: Thai-style chicken biriyani served with rice cooked with yellow spicesKhao Moo Daeng: Chinese-style red pork with rice, boiled eggs and cucumberKhao Mun Gai: steamed chicken with rice cooked in chicken stock and garlicKhao Nah Ped: roasted duck served on riceKhao Ob Subparod: fried rice with shrimp, pineapple, onions and cashew nuts, baked in a pineappleKhao Pad Moo-Goong: fried rice with pork, shrimp, eggs, onion and cilantroKhao Pad Poo: fried rice with crab meat, eggs, tomatoes, onion and cilantroKhao Pad Subparod: fried rice with shrimp, pineapple, onions and cashew nutsKhao Tom: rice soup with a selection of meat and vegetable side dishes;Khao Tom Goong: rice soup with shrimpKhao Tom Moo: rice soup with porkKhao Tom Pla: rice soup with fish
Desserts Dessert is known as Khanom or Khong wan in Thai. Most Thai desserts are based on fruits and natural flavor.
Bua Loy Benjarong: taro, pumpkin, and mung dal bean balls in coconut milkKaeng Buat: potatoes, taro and pumpkin in coconut milkKhanom Kluay: blended banana mixed with flours dessert with shredded coconut on topKhao Niaw Dum Puek-Ma Prao: taro, coconut meat and black sticky rice with coconut toppingKhao Niaw Gaew: boiled pandanus sticky rice ballsKhao Niaw Ma Muang: mango served with sticky rice and coconut milkKhao Tom Mud: steamed black beans, sticky rice and banana in banana leafKhanom Chan: nine-layered sweet. Main ingredients are flours and natural colorsKhanom Khrok: warm coconut puddingKhanom Moh Kaeng: Thai-style egg custardKhanom Tago: sago-based dessert with coconut cream on topKhanom Thien: mung beans in banana leafKhanom Thua Fu: jasmine sponge cakesKhanom Thua Paep: mung bean stuffing coated with shredded coconut meatKhanom Thuay: coconut cakesKluay Buat Chee: banana in coconut milkKluay Tod: deep-fried banana frittersLuk Choob: made from mung dal beans, this dessert is a collection of miniature replicas of fruits and vegetablesMun Tom Khing: potatoes in ginger syrupNam Kang Sai: assorted fruits, beans or sticky rice with shaved ice on topPaeng Jee: grilled coconut cakesSang Kha Ya Fak Thong: coconut custard in a hollowed pumpkinSakoo Khao Pod: tapioca and corn with coconut toppingSakoo Tao Dum: tapioca and black beans in coconut milkTao Suan Med Bua: mung dal beans and lotus seeds with coconut toppingThong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads): these three are well-known egg-yolk desserts in Thailand. The color of these three desserts is a yellow-like golden color from the egg yolk
There are lots more dishes than I can mention here. Part II will talk more about seafood dishes, stir-fried dishes and fruits. Already a fairly extensive list, the above selections help give one a sense of both the wide variety of dishes and the groups of dishes that relate to or build off of each other. Certainly many different combinations of dishes await! Combinations can be further harmonized based on increasing familiarity with dishes that also allows one to better tailor selections for a given occasion. As noted earlier, recipes and general descriptions for a dish can vary significantly. As a result, there are many possibilities for taste and other elements of many of the dishes listed here.
Let us here from you if there is something you'd like to hear about in an article, such as a general topic for an article, or more information on a particular selection of dishes. Looking through this wealth of choices can be a good way to discover new favorite dishes. Until next time, happy eating!
Napatr LindsleyLearn Authentic Thai Cooking athttp://thaicookinghouse.com/
Thursday, October 30, 2008
Making the Perfect Thai Fried Rice
By Tommy Nopud
Fried rice is one of the most common foods in Asia, and it is so simple to make. On every street corner in Thailand, you find food stalls, offering plates of fried rice. There are a few varieties of fried rice, and Thai fried rice goes in a much different direction.
In Thailand, fried rice serves as a lunch dish, and it is often served with cucumber and a wedge of lime on the side.
The most popular fried rice is crab fried rice. Cooking fried rice is also a great way to clean leftovers from your refrigerator since any vegetables and meats you have in your fridge will do.
For meats, you can use just about everything - bacon, crab, chicken, ham, tofu - you name it. Any vegetables will do very well too.
The Perfect Thai Chow Fun (Fried Rice) Recipe
3 c Cooked Rice
3 Bacon Strips
3 Slightly Beaten Eggs
1-1/4 c Meat, Finely Diced
2 Green Onion, Finely Chopped
1/2 lb Bean Sprouts (Optional)
6 Mushrooms, Sliced
Salt
1 ds Black Pepper
2 tb Soy Sauce
Preparation
Cook the bacon until it is lightly browned but not crunchy and set aside.
Add the beaten eggs to the bacon drippings and scramble.
Remove and chop very fine.
Add the cooked rice and fry for approximately 5 minutes stirring constantly.
Add the remaining ingredients, and mix well and continue cooking for 10 minutes longer.
Serve.
You can also use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you.
Enjoy!If you liked this recipe, then you may download thousands more at the Ultimate Recipe Collection: http://www.recipes.instantinfoprofit.com
Sunday, October 5, 2008
Top 10 Must-not-miss Thai Food
Author: Siwawut Chaiya
Thai cuisine is one of the best gourmets in the world. It is well known for the diversity of ingredients, outstanding spiciness and ample medicinal properties. Most of Thai food is cooked and refined with more than two types of herbs or spices which are beneficial to health.
The (mostly unconscious) principle Thai food is the balance of five flavors which are spicy, salty, sweet, sour and bitter. The one indispensible ingredient which is generally used in seasoning a majority of Thai cuisine is fish sauce. Thai food is eaten either as a single dish or with rice. Steamed rice is the staple food although sticky rice is more popular in the north and northeast of Thailand.
Thai food is one of many things that you should not miss while you are traveling in this beautiful “Land of Smiles”. Since there are numberless delectable Thai dishes, I am writing this guideline for you to select the most distinctive and authentic ones out of the plethora of Thai signature dishes.
The following list is a top 10 rank of Thai food that you must not miss. The consideration and ranking is based on the popularity, uniqueness and authenticity of the delicacies. Here are the winners.
10. Kai Pad Med Mamuang Himmapan (Stir-Fried Chicken with Cashew Nuts)Even though Kai Pad Med Mamuang Himmapan does not represent the overview of Thai food but it is a very nice treat to your bland taste buds. Since it is by no means spicy or hot, this slightly sweet and salty chicken fried with crunchy cashew nuts is aptly satiating for children or beginners who are not used to spices.
9. Por Pia Tord (Fried Spring Roll)Fried spring roll is one of the most popular appetizers among foreigners because it is not spicy and comes with sweet and sour dip. Spring rolls are crispy pastries with fried vegetable fillings. Though spring rolls are commonplace in many Southeast Asian countries, Thai Por Pia is different in flavors with a special dip prepared from Japanese apricot.
8. Panaeng (Meat in Spicy Coconut Cream)Panaeng can be cooked using either pork, chicken or beef. Panaeng tastes like Thai red curry but the coconut milk sauce is relatively thicker and richer. Compared to Thai red curry, Panaeng is mildly spicy and sweet. Paneang is best served with warm steamed rice. There is nothing to dislike about Panaeng expect the fact that it can be too greasy or fleshy for some people.
7. Som Tam (Spicy Papaya Salad)Som Tam is one of the most popular foods among Thai people for its fiercely spicy and sour flavors. Som Tam, which literally means “Sour Pounded”, is a spicy salad made from a mix of fresh vegetables including shredded unripened papaya, yardlong beans and tomato. Som Tam is unique that the spicy dressing and salad vegetables are pounded and mixed in the mortar using a pestle. Somtam is usually served with grilled chicken and sticky rice. Som Tam is good for your health that it contains no fat, low calorie and high vitamins. This is a truly authentic Thai dish that will make a great impression. The only reason why I’m ranking Som Tam at No.7 (though it deserves higher rank) is its strong spiciness that might leave your tongue burned and swollen. Just say “Mai phed” (not spicy) to your waiter if you really want to try.
6. Moo Sa-Te (Grilled Pork Sticks with Turmeric)This tantalizing sweet-flavored grilled pork sticks are refined with rich, juicy sauce made of turmeric and curry powder. Moo Sa-Te makes a savory hors d'oeuvres that will appease any taste buds. These juicy grilled pork sticks are usually served with two saucy dips – one is a mildly spicy thick sauce with ground peanuts, coconut milk and curry powder and another one is a sweet and sour vinegar sauce with chopped shallot, pepper and cucumber to mitigate its oiliness.
5. Tom Yam Kai (Spicy Chicken Soup)Chicken soup is very good to eat when you have a cold but Tom Yam Kai or spicy chicken soup is a yummy treat that you will fall in love with just in a first sip. Tom Yam Kai is a clear chicken soup seasoned with a blend of chili, lime and fish sauce. The broth is simmered with Thai herbs as lemon grass, shallot and galangal which give it a unique and satiating aroma. My foreign friends order this tasty soup anywhere they go so you should not miss it by any means!
4. Tom Kha Kai (Chicken in Coconut Milk Soup)Although Tom Kha Kai is another variation of chicken soup, it deserves the No.4 because of its unparalleled taste and popularity. Similar to Tom Yam Kai, the broth is prepared with many types of Thai herbs with the special addition of coconut milk that makes this soup unique. Though the soup is seasoned with chili, lime and fish sauce just like Tom Kha Kai, thanks to the coconut milk, the broth is milder and less spicy. This is probably more liked by non-spicy eaters.
3. Kang Keaw Wan Kai (Green Chicken Curry)Since we are having three dishes in a row made of “Kai”, you would have guessed that it is chicken in English. Not that chicken is particularly popular in Thai cuisine; it is usually used in most curry and soup. Kang Kiew Wan, literally translated as “Sweet Green Curry”, is nicely sweet and slightly spicy and tastes very delightful with a proper blend of the spiciness from green curry chili paste, blandness from coconut milk, sweetness of sugar and saltiness of fish sauce. It is usually eaten with steamed rice or served as a sauce to rice noodle known as “Kanom Jeen” likewise to how you eat Spaghetti.
2. Pad Thai (Fried Noodle)This national dish prides itself for its long history traced back in previous centuries. Pad Thai flaunts the authenticity of Thai culinary arts in using only fresh and best ingredients and the well-balancing of the five fundamental flavors. The stir-fried noodle becomes popular because it tastes yummy and comes with a choice to add in a set of seasonings to suit your appetites. Through history, Pad Thai has evolved into two different styles: the classic and the variation. The classic Pad Thai is a stir-fried noodle with eggs, fish sauce, tamarind juice, red chili pepper plus bean sprouts, shrimp and tofu and garnished with crushed peanuts and coriander while another style is relatively dry and lightly-flavored. The latter is easily found in street vendors and dominant in Thai restaurants in the West but the having classic Pad Thai freshly cooked in its original country is a way to go.
1. Tom Yam Goong (Spicy Shrimp Soup)No other dishes can defeat this renowned Tom Yam Goong as the optimal representative of Thai gourmet. Tom Yam Goong is truly one of a kind with its fierce spiciness and sourness and a blatant use of fragrant herbs including galangal, lemon grass, kaffir lime leaves, shallot, tamarind and chili pepper. There are two styles of Tom Yam; the clear spicy soup and thick spicy soup. The latter is cooked by adding coconut milk or milk to the broth in order to thicken the stock and give the dish a milder flavor. Tom Yam is very versatile and can be made with prawns, chicken, fish and mix of seafood, and mushroom. Tom Yam Goong is the most popular variety of Tom Yam since Spicy Shrimp Soup is the original. Though not very surprising, Tom Yam Goong is definitely a signature dish of Thailand.
Even though it is commonly known that Thai food utilizes many health herbs and spices, there have always been debates whether Thai food is really good for health since they tend to be somewhat greasy. It is important to note that it depends on each dish; some can be highly caloric but many dishes make a good use of herbs. Garlic, for example, is very good healthwise because it can prevent heart disease, high cholesterol, high blood pressure and cancer.
No matter what the food is, the same old concept of moderate intake comes into play. From Mcdonald’s burger to Japanese Sushi, a key to optimal fitness is to avoid overconsumption. Thus, a claim that Thai food is mainly coconut-based and fattening should never be an adequate reason for you to still order a Big Mac. Ravish your taste buds with Thai food - tasty and healthy!
Saturday, August 23, 2008
KHAO COOK KA PI( rice mixes the shrimp paste,ThaiFood fully side dishes all preparation)
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by pipat
Hi! the entourage is thai-food-online.blogspot.com today you will have known with the way does KHAO COOK KA PI( rice mixes the shrimp paste,ThaiFood fully side dishes all preparation)
Thursday, August 21, 2008
KHAO MOO DANG( the serving of rice with roasted pork on top ,Thai food )
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by pipat
Tuesday, August 12, 2008
YAM SAI TUN(mix the vermiform appendix,thai food)
In dish all food that have onion assemble stay with that the majority look as if it is just , assemble at help enhance the smack gives with the food from that time No Your Excellency formed prominent the protagonist anyhow but in fact already onion be vitamin place and important mineral a lot of such as calcium , iron , phosphorus , the vitamin C , A , B 1 and B 2 especially " the sulphur " be important mineral will to inspire shine bright complexion has given with you magically , which there is the sulphur in onion a lot of if you eat onion regularly your complexion will see to is clear have astringent bloodshot imply good health of the clean tender skin will happen obviously onion make you defecate comfortably and still make can sleep easy like [ model ] comfortable as well a person who have a cold easy or be allergic to weather should eat onion , regularly , potato soup adds onion the omelet is onion mix all throw off all these be onion at you should attend
Thursday, July 17, 2008
TOM PUK GRRD DONG( boil pickling lettuce,Thai food )
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
follow Thai other menu done to a turn thai-food-online.blogspot.com
Monday, July 7, 2008
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
follow Thai other menu done to a turn thai-food-online.blogspot.com
Sunday, July 6, 2008
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
Wednesday, July 2, 2008
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!
Credite By www.geocities.com
Sunday, June 29, 2008
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
Sunday, June 22, 2008
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/
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