Although human beings do not necessarily live to eat, they certainly have developed a fine sense of taste. Food and drink is such an essential component of one’s existence that it is quite unsurprising that tourism has now included it as a concept. Here are ten destinations in the world that are known for holidays where one can enjoy food and drink.
1. Corsica - Holidaying in Corsica has a large ingredient of enjoying the hearty food native to the region. The wild boar stews, among other typical dishes, are made according to traditional recipes. Chestnuts are native to the land and Olive oil production is big; the wildflower honey that is harvested there is among the best in the world.
2. Cyprus - Cyprus prefers to stick to their locally grown produce for their cuisine. Exotic fruit like kiwi, olives, citrus fruit, and figs grow in abundance here. Sample the carob that grows liberally in the region, and some of the delicious sweets. There is soutzoukos which is a sweet grape paste containing lots of nuts, stafidakia which are sun-dried raisins, and hiromeri, smoked pork leg.
3. Napoli - On a food holiday in Napoli, have breakfast like a local – a shot of espresso as an accompaniment to a cornetto pastry. Lunch for most working individuals is a takeaway pizza wrapped in paper. Fritters with seaweed are popular munchies in the Neapolitan day. The buffalo mozzarella cheese is unrivalled.
4. Spain - Spain is known for its exquisite and unique dishes, its spicy and delightful cuisine is a favourite with food lovers all over the globe. spanish wines accompany the food and are often used in cuisine.
5. France - France is one of the best places to understand and enjoy top class cuisine. Bordeaux, France’s wine making region is a great place to learn about wine. Wine tasting tours in France have been all the rage for quite a while now, and most of the visitors are housed in the old chateaux in the region.
6. Cambodia - Cambodian cuisine is based mainly around fresh fish and rice, with stewed meats liberally thrown in, and accompaniments like spicy vegetables, seafood fritters and shrimp concoctions. The cuisine is essentially fusion, inspired from neighbouring countries in the Orient.
7. Thailand - Thailand is a beautiful country, steeped richly in culture and heritage. Thailand is a great place to enjoy seafood and sample spicy cuisine. Cooking Thai food starts in the marketplace, buying local fresh produce.
8. Vietnam - Vietnamese cuisine is inspired a great deal by Indian, Cambodian and Thai cuisines, and there is a liberal use of coconut milk in various preparations. The meals also consist of many different kinds of tropical fruit, not available in the cooler areas up north. Vietnam tourism also has a number of package tours, designed to combine sightseeing and experiencing its cuisine, hand in hand.
9. Mexico - San Miguel de Allende is known for its exceptional culinary features, and its rich array of art galleries and boutiques. Cooking holidays in Mexico are journeys through the exultant culture that pervades every aspect of life. This is a chance to learn how to make perfect salsas and burritos, with coffee flavoured with chocolate, and to mix the perfect marguerita.
10. India - India is such a large nation that its cuisine depends on each state. Currently taking the world by storm is one of the South Indian cuisines from the state of Kerala. Rich in fish and coconuts, this cuisine is delicately spiced and flavoured. Learn the Kerala cuisine living on a houseboat, floating across the scenic backwaters of the beautiful Indian state.
By: james@holiday-velvet.com
Article Directory: http://www.articledashboard.com
Orson Johnson writes for Holiday Velvet, a website providing Vacation accommodation and Barcelona Rentals.
Tuesday, January 6, 2009
10 Holiday Ideas For Enjoying Food And Drink
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
Wednesday, December 24, 2008
Thai Food
By: Kazama T.
Thailand have many famous food that being known all around the world such as Tomyumgoong, Pad Tai and etc. Thai Foods have its own characteristic. They are hot, spicy and delicious.
Thai Herb are often used in Thai food such as Chili (Prik), Mint (Saranae), Shallot (Hom Daeng), Galanga (Kha), Lemon Grass (Ta Krai), Lime (Ma Now), Garlic (KraTieam), Ginger (Khing), Basil (Kraprao and Horapa) and etc. Thai food is also the food that control six balance fundamental flavors in every dishes. The six fundamental flavors in Thai food are salty, sweet, sour, spicy, bitter, and oily
Salty – Salty in thai food mostly used fish sauce (Nam Pla in Thai). Fish sauce in one of important ingredient in Thai food. Moreover in every meal of Thai people. There is a small bowl of fish sauce included. Anyway Thai food use the other souce for salty, too such as salt or soy sauce.
Sweet – In cooking the sweet in thai food. Mostly sweet in thai food come from sugar (Namtal in thai). There are also many kind of sugar in Thai food, such as brown sugar, coconut palm sugar, jaggery and palm sugar in the form of cakes.
Sour – In Thai food, Sour are from vinegar, lime juice. There are also the ingredient that are not in any foods like tamarine vinegar, citrus hystrix juice, sour orange juice and the sour flavor from tamarine leaf, garcina, garcina leaf and acacia leaf. All these sour flavors are in thai food only.
Hot (spicy) – The spicy flavor in Thai food is very hot, Mostly come from Capsicum frutescents.
Oily – Most curry thai food used coconut cream for oily flavor. Oily in thai foods also come from other vegetable oil or fat.
Bitter – Come from animal entrails and some leaf. Thai people believe that the bitter flavor food have the effect of medicine.
Published At: www.Isnare.com
Permanent Link: http://www.isnare.com/?aid=104706&ca=Food+and+Drinks
Wednesday, November 12, 2008
Amazing Thai Recipe
Bamboo Shoots: Bamboo shoots are called for in many Thai recipes. In order to prepare a bamboo shoot for cooking you need to peel them and boil the white inner stalks for 30 minutes in water. If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going into curries or soups, boiling might not be required.
Basil (fresh): There are three types of basils used in Thai cooking; sweet, holy and lemon. Sweet basil is much easier to find because it is commonly used in western cooking. Holy basil has a spicier taste and can be recognized by it’s slightly purple leaves. Lemon basil has a lemony flavor and can be detected by its distinct lemony scent. If you can only find sweet basil you can compensate for holy or lemon basil by adding finely chopped chili peppers or a bit of lemon rind.
Bergamot: Also known as kaffir lime leaves has a slightly limey flavor which goes well with all Thai dishes. Since this may be hard to find, granted lime rind can be used in its place although it is a poor substitute.
Chili paste: This can be bought in bottles or tubes in almost any supermarket. Used for adding spice and flavor to most dishes, a particularly popular version by Thai cooks is burnt mild chili paste.
Chinese mushrooms: Mushrooms are added to a lot of Thai cooking and many people chose to use the dried variety because they are cheaper and have just as much flavor and nutritional value. You will need to soak the mushrooms in warm water for 30 minutes before using them and the stems are usually discarded because of their tough nature.
Coconut milk: Coconut milk can be bought in cans almost anywhere. If the recipe you are using calls for coconut cream scoop the harder white substance that has formed at the top of the can. If you need coconut milk, stir the can thoroughly before using.
Curry Paste: While some people prefer to prepare their own curry pastes, many bottled curries are available at the supermarket. Most recipes use red, green or yellow curry.
Fish sauce: Made from collecting the liquid off of fermenting salted fish, this pale, watery brown sauce is sometimes used to replace all the salt in recipes. It is very flavorful and compliments all Thai food. It is called for in many recipes but you can also use your imagination with it, as it is very versatile.
Galangal: A close relative to ginger, is used in many curries and soups. Since it is quite rare to find fresh you will probably have to purchase it dry and soak it in water for 1 hour before using.
Garlic: Thai garlic might be available in some Asian markets, however if you cannot find it, the Western variety will work just as well. Use the smaller, tighter cloves on your garlic head for Thai cooking because they are more flavorful and will not be over powered by the other herbs and spices used in your dish.
Ginger: Easy to find and used quite often in modern cooking, ginger is extremely healthy and flavorful. It must be peeled before it is grated or chopped. Fresh ginger is much better than dried, although dried may be substituted if needed.
Lemon grass: Lemon grass is one of the most commonly used items in Thai cooking. It is a long stalk that looks like a small leek. The hard outer portion should be removed and the lower, bulbous part is used. You can either add sliced pieces to your food while it is cooking and remove them before serving your dish, or you can blend them in a food processor so they can be consumed with the dish, which will give it more flavor.
Palm Sugar: Some Thai recipes call for palm sugar which is available in some Asian markets as cellophane wrapped blocks. If palm sugar is unavailable you can substitute with dark brown sugar or real maple syrup.
Rice: Thai people prefer long-grain white Jasmine rice. This is a flavorful and aromatic rice that cools and compliments spicy Thai dishes.
Rice papers: Used for making fresh Thai spring rolls, you can buy rice papers at any food store. To use soak papers (one at a time) in warmish water until they are soft and pliable, then dry off with paper towel and use immediately.
Sesame Oil: A vegetable oil that comes from pressed sesame seeds and originated in East India. This is a very flavorful oil and works very well with Thai cooking.
Preparation and cooking techniques:
Vegetables: Vegetables used in Thai cooking should be cut as finely as possible. The idea is that the smaller they are chopped, the less time they will need to be cook, therefore retaining as much nutrients as possible.
Stir frying: Most people have cooked a stir fry before, so will be familiar with this method of cooking. Oil should be poured into a wok and vegetables should be added over high heat while being constantly stirred. Vegetables should only be stir fried for a couple of seconds so they remain crisp and brightly colored.
Mortar and Pestles: Perfect for making sauces, curry pastes and salads, every Thai cook should own a mortar and pestle preferably made out of clay or wood.
Mincing: Since Thai cooking uses so many intensely flavorful ingredients they should all be chopped very finely so one flavor never overpowers the other. You should always use a very sharp knife for this.
Roasting and grinding spices: When adding spices and herbs to your Thai dish you should always roast them by slowly heating each spice individually in pan until they begin to crackle and turn brown. When each spice is done roasting they should be ground very finely in a food processor or mortar.
By: Barney Garcia -
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Barney Garcia writes about many different topics. www.diets-for-health.info and www.fantastic-detox-diet.info and www.fantastic-detox-diets.info
Sunday, November 9, 2008
Best Of The Bay Recipes -- Oyster Fritters
When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter– this is a typical recipe for oyster fritters.
1 cup flour2 teaspoons baking powder¾ teaspoon salt¼ teaspoon freshly ground pepper1 eggs1 cup of milk1 quart of shucked oysters and their liquorvegetable oil
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 – 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
By: chesa7
Article Directory: http://www.articledashboard.com
Excerpted from Best of the Bay Recipes at www.ChesapeakeBayGiftBaskets.com
Sunday, October 12, 2008
Thai Herb - Chili, Coriander, Cumin and Galangal in Thai Food
By Wevangti Vangra
Chili
The popular species of chili used for cooking are hot chili, red, green and yellow chili, sweet pepper, etc. which are different in the levels of its spicy tastes. Chili can be used both fresh and dried or pickling in vinegar and to every dish that requires hot and spicy tastes. Some are used for smelling and reducing savory and as well to color the decoration.
Benefit
- Digestive
- To protect cancer
- Carminative
- Expectorant
- Relief pain
- Relief sickness
Chili Use in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Phanaeng Kai
- Som Tum
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla
________________________________________________________
Coriander
This plant can be used by every part; plant, root, leaves and fruits. Normally, the coriander leaves are sprinkled to season the food, while the coriander fruits are mixed in the soup and curry for good smell and its root is used together with garlic in soup and some kind of snacks and desserts.
Benefit
- Carminative
- Diuretic
Coriander Use in Thai Food
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Kai Phad Phed
- Phanaeng Kai
__________________________________________________________
Cumin
Cumin is roasted and pounded to make chili paste in some curries, Kaeng Phed and Kaeng Khiao Wan.
Benefit
- Carminative
- Expectorant
Use in Thai Food Cumin
- Kaeng Khiao Wan Kai
- Beef Masaman
- Phanaeng Kai
___________________________________________________________
Galangal
Galangal is used both its flowers as vegetables and fresh and hard rhizomes. The hard rhizome is very spicy and good to season many recipes of chili pastes; the fresh rhizome is found good in Tom Kha Kai.
Benefit
- Carminative
- Stops the growth of cancer
- Antifungal, bacterial and yeast
Galangal Use in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kai Phad Phed
- Phanaeng Kai
- Khao Phad Kra Prao
- Nam Ya PlaThai FoodMagnetic Resonance WaterWevangti
Article Source: http://EzineArticles.com/?expert=Wevangti_Vangra
Tuesday, August 19, 2008
The way fries a chicken give the frame outside be soft in
Hi! the entourage is thai-food-online.blogspot.com today we will lead you visits with the trick in Thai kind cooking fries for example
The way fries a chicken give the frame outside be soft in
use the chicken wash then air drily penetrate pepper garlic blend add salt induce ferment with a chicken at least half hour from that time arrange add a dish induce steam in a crate arrives at the time leads down steam must give water just off the boil before steam poor enough [ when ] cooked chicken from that time lead depart a crate arrives at , liberate give cold down , together with air drily
lead a chicken goes to mix with wheat flour ( or will use powder dips to fry that sell general all right ) mix with dry powder from that time dip with the reddish yellow has which to beat blend already already induce mix scale of a bread fish then seize fry in hot very oil with moderate fire enough [ when ] scale of a bread cooked fish is left then the spoon goes up to rest is drained of water it only will get the fried chicken the frame outside is soft in
again the one way if do not like like [ model ] to dip scale of a bread fish fries after steam finished wait for poor cold chicken already down induce dip with crisp powder the trick is important at the time mixes powder and the water give use the cold water mix give condensed enough [ when ] powder dips to stick dip a chicken down fry in hot very oil also as a result will get fried frame chicken outside be soft in
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Friday, July 11, 2008
LARB ESAN( the minced meat again weave , Thai food )ลาบอีสาน
Hi! , the entourage is thai-food-online.blogspot.com Today we will lead you visits with kind northeast menu for example , LARB ESAN( the minced meat again weave , Thai food )
minced meat pig formula
pillar compound
-meat red pig chops 200 gram
-the vermiform appendix and the liver 200 gram
-pig movie 100 gram
- rice roasts 25 gram
-the parsley 2 stem
-lane leek 2 stem
-the peppermint 8 gram
-lane shallot 8 gram
-the fish sauce 25 gram
-lime juice 30 gram
the green vegetables uses to have accompany with : cabbage , cowpea , lettuce , parsley saws
The way does
-boil pig entrails ,and skin until cooked pig slices to are bright
-take a pot puts on the stove to add minced pork scalds cooked until
-mix minced pork , pig entrails , skin pig , paprika , lane shallot , leek , lane parsley , and rice roasts
-flavor with the fish sauce , lime juice , sprinkle with the peppermint
eat with the green vegetables
fetch add a dish scatters over with the peppermint , eat with the green vegetables follows to like
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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
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Tuesday, July 1, 2008
PAD KHING KROB(cook frame ginger,Thai food)
Hi! the entourage is thai-food-online.blogspot.com today we will take you visits with Thai applied menu for give modern and Thai food for the health for example PAD KHING KROB(cook frame ginger,Thai food)
The compound
the chicken slices the square 1/2 cup
cut a pig slices the square scalds enough [ when cooked ] 1/4 cup
crisp powder 1/2 cup
young ginger slices 1/2 cup
the lemongrass slices 1/4 cup
kaffir lime leaf rip 5-6
basil 1/4 cup
dry guinea-pepper 5-6
cashew nut seed fries 1/2 cup
oil for fry 3/4-1 cup
bucket sugar 1/2 cup
vegetable oil 1-1/2 tablespoon
the fish sauce 1-1/2 tablespoon powdery salt
powdery pepper
The way does
1.lead the chicken pig liver mixes powdery salt the pepper is powdery already mix crisp powder induce fry yellowly
2.lead young ginger lemongrass kaffir lime leaf basil dry guinea-pepper fries to are penniless
3.stand the frying pan adds oil bucket sugar cook onion until be light yellow
4.add the fish sauce has already a person blend
5.lead 1 compound and 2 that reserve down cook add cashew nut seed mixes to give throughout fully eat
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Friday, June 20, 2008
KANG COUR KAI(the typical Thai dish roasts sweet basil chicken ,Thai food)
by pipat
Hi! the entourage is thai-food-online.blogspot.com today you will have met with Thai menu where is known that KANG COUR KAI(the typical Thai dish roasts sweet basil chicken ,Thai food)
The compound
- the chicken slices enough [when] the word 2 cup
- coconut cream 1 cup
- curry chili 3 tablespoon
- the thin end of coconut cream is 1 cup
-palm sugar
- the fish sauce
- the sweet basil
- goat green pepper and red
The way cooks
- lead the frying pan puts on the stove to add coconut cream down goes to float up during boiling to add typical Thai dish chili down goes to cook give fragrance
- ,add the chicken cooks enough [ when cooked ] add the thin end of coconut cream then until is angry
- flavor with palm sugar , and the fish sauce
- add the sweet basil and the goat pepper then fetch add a deep dish ( must have things to eat with pretty hot rice)
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Thursday, June 19, 2008
Laab - Larb
Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food.
There are variations of laab, duck laab, chicken laab. Some people like my brother love to include a few pieces of liver in laab.
1-2 Servings 1 tablespoon toasted rice 1/4 shallot, thinly sliced 1-2 limes 1/2 lbs ground pork 1/4 tablespoon ground dried chili pepper 3 tablespoons fish sauce 5 sprigs cilantro, sliced 3 sprigs spearmint Optional1 green onion, sliced Optional
Tips and substitutionsSubstitute any ground meat for ground pork.
Substitute red onion or just onion for shallot if you like.
The spearmint adds zing to the laab.
Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it.
For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly.
Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.
Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.
Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.Learn more about this and other similarly prepared Salads (Yum) recipes Favorite Thai RecipesPad ThaiTom Yum GoongFried RicePad See EwLaabChicken CurryGreen Papaya SaladMango on Sticky RiceBasil EggplantChicken Basil[more...]
This recipe goes well with Rice and Sticky Rice
Sunday, June 15, 2008
NAM PRIK MA KHAM( chili tamarind sauce,Thai food)
by pipat
Hi! ,the entourage is thai-food-online.blogspot.com today you will have come to meet with Thai kind chili sauce menu for example NAM PRIK MA KHAM( chili tamarind sauce,Thai food)
The ingredients
fresh tamarind 1 teaspoon
the crackling fries new 2 tablespoon
dried powdery shrimp 2 tablespoon
fresh guinea-pepper 1 tablespoon
the garli 1 tablespoon
vegetable oil 2 tablespoon
bucket fish sauce good sugar properly
The way cooks
pound the garlic with enough [ when ] crushed tamarind has must not is circumspect [ powdery ] very then add shrimp paste guinea-pepper dried shrimp crackling pounds blend
flavor with bucket sugar the fish sauce is good fetch add a cup
stand the frying pan adds a little oil uses middle fire enough [ when ] oil is angry add pound down cook onion enough [ when dry ] loose fetch add a cup
eat things to eat with pretty hot rice or eat with the green vegetables such as cucumber cucumber vegetables all top kind all eggplant
follow Thai other menu done to a turn thai-food-online.blogspot.com
Saturday, June 14, 2008
NAM PRIK JAVA BONG(chili sauce is JAVA BONG,Thai food)
by pipat Hi! , person stick follow thai-food-online.blogspot.com today you will have met with kind chili sauce menu is NAM PRIK JAVA BONG(chili sauce is JAVA BONG,Thai food)
The ingredients
the dried fish is ( use the fish ) 1/2 cup onion 1/4 cup the garlic is 1/4 cup the galingale about 4-5 the tamarind wets 1/4 cup the pickled fish 1/4 cup dry guinea-pepper ( roast powdery already be circumspect [ powdery ] ) The way does the dried fish grills sheep meat powdery fire are circumspect [ powdery ] the head onion galingale garlic burns the tamarind wets seed sheep goes out to chop enough [ when ] carelessly the pickled fish uses but the meat chops is circumspect [ powdery ] lead onion galingale garlic which burn to add a mortar has pounded altogether is circumspect [ powdery ] then add the tamarind wets pickled dried fish guinea-pepper powdery fish pounds all until altogether blend to Amen! taste see have salty sour spicy for take mix rice or eat things to eat with sticky rice steams green pig vegetables fries the fish fries all right
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Tuesday, June 10, 2008
Stir-fried Chicken with Cashew Nuts
Stir-fried Chicken with Cashew Nuts
gai pat met mamuang himmapaan ไก่ผัดเม็ดมะม่วงหิมพานต์
Posted: 24th September 2005
I was quite excited recently to see three new food shops that had opened near my house. That kind of thing doesn't happen that often. I had been watching this row of shophouses being built and then one by one each owner opened a food shop. At the moment there are three in a row. The ones on either side sell noodles. Nothing exciting about that because there are noodle shops everywhere. However, the middle one had a sign saying “ gaeng gup khao ” meaning curry with rice. I love curries. (You probably know that already.) The food shop opposite where I live sells curries and soup for take-away. It only costs 15 baht each but they are quite often disappointing. The meat is often miniscule or just bony. If I buy there I have to add my own meat.
So, this morning I set off down the road to investigate what curries they had for sale. I wasn't disappointed. They had a really nice selection. The sign said 20 baht for one dish with rice and 25 baht for two. Very reasonable. I chose a curry and a chicken dish and indicated that I wanted to take it home by saying in Thai “sai toong”. This literally means put in a bag. However, many people say “sai haw” for when they want take-away. This means wrap in banana leaves which they used to do a lot in the olden days. Even though plastic bags and foam boxes are used more often today, people still stick to the old words. Thee two big bags cost me 45 baht baht. More expensive than the other shop, but just take a look at the picture below and you can see I got value for money. Aroy !
The dish I got was called stir-fried chicken with cashew nuts or gai pat met mamuang himmapaan in Thai. Actually they didn't have cashew nuts which would have made it a bit more expensive. So they substituted with normal nuts. They also added tomatoes which gave it a kind of sauce and sheen that dry versions don't usually have.
This dish is quite easy to cook. As usual, I won't give you the amounts because Thai people don't usually measure anything. Fry some garlic in a pan until golden brown. Then add the finely sliced chicken and cook until ready. Add the onion, cashew nuts, fried dried chilis and spring onion. Stir well. Season with fish sauce, dark soy sauce and a pinch of salt. Garnish with some coriander and fresh red chili.
This is really delicious. I often order this dish when I go to restaurants to eat with friends.
Vocab:
“sai toong” ( ใส่ถุง ). This literally means put in a bag. However, many people say “ sai haw ” ( ใส่ ห่อ )
Don't forget to visit the forums to discuss Thai food!
Credite by http://www.enjoythaifood.com
Monday, June 9, 2008
Food In South East Asia
The rich culture of South East Asia lies at the tastiest food in the world. Once known as the land of the spices, the food of the Thais, Filipinos, Vietnamese, and Indonesians are among the most famous exotic creations. Much of the identity of South East Asia lies on the different food that come from unique, yet common backgrounds following the influences of Indian, Chinese, and the European colonizers along with the local flavor.
The food has both common and binding ingredients. These include coconut milk, lemon grass, sugar, basil, fish paste, and chili. To an outsider’s taste buds, this food is described as spicy, tangy and sweet, all mixing together to present a unique taste. Curry, which is an Indian food, has evolved to be a staple dish in South East Asia.
Thai food is the most popular cuisine coming from South East Asia. It takes in five different flavors from the different regions in its traditional kingdoms which are sour, salty, sweet, spicy, and bitter. The famous southern curries are traditional Indian adaptations that have local ingredients like coconut milk. Thai food uses generous servings of fresh spices and fish sauces. Like any other Asian country, rice is the staple food of the Thais. If you travel to Thailand, you will encounter a very unique experience in tasting the different variety of Thai food. The most famous dishes are Pad Thai, and Red Na.
Filipino food meanwhile offers a range of different flavors all scrambled together to present a bulk taste. It is the most unique among South East Asians because it took more foreign influences from their colonizers as compared to their neighbors. As an example, it has more meat than Thai food or Vietnamese food. It also has fewer spices. Instead they use the taste of the meat just like the Spanish and the Americans. Filipino food as compared to South East Asian food is roasted more just like the Western style. This makes Filipino food a popular choice among American and Western tourists.
Like other South East Asia cuisine, Vietnamese cuisine follows the tradition of the Indians and Chinese. It uses a lot of soy sauce and fish sauce, which is both an Indian and Chinese influence. Religion plays a large part on Vietnamese cooking as most dishes are vegetarian as compared to Filipino foods which are very meaty.
Vietnamese food follows the spicy and sweet taste and like any other South East Asian country, rice is the popular choice. Vietnamese cuisine is also known for their rich soup concoctions. These soups along with the countless dishes are very popular in North America, France, and Russia.
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Alex J Smith writes for Datravelers.com where travelers can host their own travel blogs, upload photos and find unbiased travel information.
Sunday, June 8, 2008
Four Fantastic Foods that can Boost Metabolism
By: Tom Parker
Keeping your metabolic rate high is an integrated process. Diet, exercise and lifestyle all combine to keep your metabolism working. However, there are a certain group of foods which are believed to have the natural properties to increase metabolism. On their own these foods will not have a substantial effect on metabolism. However, as part of a planned process to boost metabolism these foods can be highly effective. In this article I discuss some of these foods and how they can help raise your metabolic rate.
1) SUPER FOODS:- These are foods which are believed to aid weight loss, boost your metabolic rate, reduce cholesterol levels, lower the risk of heart disease and improve your mood. Super foods include; beans, blueberries, celery, grapefruit, oranges, pumpkin, salmon, tomatoes, walnut and yoghurt.
2) SPICY FOODS:- Spicy foods are believed to increase your metabolic rate temporarily by raising your body's temperature which raises your heart rate and leads to an increased number of calories being burned. Spicy foods are also thought to have thermogenic properties which encourage the body's fat burning process. When choosing spicy foods there are lots of options for you such as; buffalo wings, indian food, mexican food, peppers and thai food.
When eating spicy foods it is particularly important to make sure that you do not over indulge. Firstly, you should not over indulge because the fat burning effects of spicy foods are both limited and temporarily. Secondly, eating too much can lead to a number of negative side effects including; stomach ulcers, irritation to the digestive tract, acid reflux (which can lead to hearburn) and even damaged tastebuds.
3) PUMPKIN SEEDS:- Pumpkin seeds are a particularly healthy snack food. They are low in calories, high in fiber and rich in protein. The high fiber content makes it more difficult for the body to process pumpkin seeds, meaning that more calories are burned in the digestion process.
Apart from their metabolism boosting properties pumpkin seeds are high in zinc which is known to boost the immune system and maintain prostate health in men during later life. They are also believed to benefit the digestive system.
4) WATER:- OK I know water is not technically a food but drinking water and staying hydrated is essential if you want to keep your metabolism working at an effective rate. If you do not drink enough water your body goes into water retention mode which reduces the number of calories your body will burn. Therefore, consuming adequate levels of water will help keep your metabolic rate high.
Increasing your metabolic rate is a complex process which depends on a number of factors. As I have already mentioned eating these foods alone will not instantly boost your metabolism. Eating too much, in certain circumstances, can even restrict your metabolic rate and damage your body. However, by incorporating the above foods into your diet in a moderated and controlled way, you can take your first steps towards an improved metabolism.
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The Free Fitness Tips Website provides readers with a free fitness tip every day of the year. The tips include exercise tips, weight loss tips and healthy eating tips. You can access these fitness tips by visiting the Free Fitness Tips website
Friday, June 6, 2008
KHAi DAO RARD PRIK SAM ROS ( the fried eggs pours three taste chili,Thai food )
by pipat
Hi! the entourage is thai-food-online.blogspot.com today we will take you goes to know with the food that can easily for example KHAi DAO RARD PRIK SAM ROS ( the fried eggs pours three taste chili,Thai food )
The compound
duck's eggs 8
fresh chilis 4
petal garlics 10
peppers are 5
fishsauce are 2 tablespoon
orange juices tamarind 2 tablespoon
sugars kerosine can 2 tablespoon
vegetable oil 2 cup
The way does
1. pound garlic chili fresh enough [ when ] rough pepper
2. lead oil adds the frying pan puts on the stove to give very hot , hit an egg adds each , the time fries to wait for give albumen scorched area before , then bail out it pours on the yolk , don't give cooked yolk will delicious , fry each until be finished
3. lead the chili which pound to keep down cook in remainder oil from fries an egg , cook give kiss flavor with the fish sauce , sugar , orange tamarind juice , taste see give spicy both of three the taste , fetch pour on fried each eggs prepares can eat
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Friday, May 30, 2008
KHANOM CHUN( the kind of Thai sweetmeat ,Thai food )
by pipat
Hi! the entourage is thai-food-online.blogspot.com today we will lead you goes to know with Thai kind sweets cooking is KHANOM CHUN( the kind of Thai sweetmeat ,Thai food )
The compound
rice kind dust flour well the measuring 2 cup
cassava starches are measuring 2 cup
cane sugars measuring 6 cup
the water floats jasmines measuring 8 cup
coconut creams 6 cup
water is screw pine
green ( a color mixes the food )
The way does
1. boil the sugar and the water float 2 measuring cup enough [ when ] jasmines are angry and the sugar have dissolved then filter to abandon keep coldly
2. mix rice cassava starch flour and coconut sirup cream stir blend
3. divide powder goes out to are 2 white pink part and 1 screw pine part color
4. lead the tray adds on a crate arrives at to stand on enough [ when ] enthusiastic water just off the boil opens the lid fetches white powder pours to add brightly close the lid will steam to steam cooked until has clear character
5. open crate lid arrives at to fetch pink powder adds again down do to then until is finished powder
6. green the screw pine do like green enough [ when ] cooked abandon keep give cold cut a picture follows to like
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