Quite often when you research information into the various cultures and cuisines that make up countries it is quite possible to find a common theme common name for the food of that country. Such as Chinese Food, Thai Food etc but to be honest it could be argued that with regards to Spain there is no such thing as “Spanish” food as with the make up and historical heritage of Spain it is not quite that simple.
The Political and historical make up of Spain with the unification of its particular regions and collective cultural identities make it perfectly reasonable and logical to argue that there is no such thing really as overall Spanish cooking. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.
The relative number of autonomous regions that combine to form modern day Spain is 17 and in the main, they all have their own language variants (if not separate languages) and entire cultural heritages. One of the more interesting and culturally diverse regions is that of Galicia which is situated in the North Western corner of mainland Spain.
Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea. Nothing in fact could be further than the truth and there are a whole host of interesting and delicious recipes based upon the agriculture and viniculture of the region.
The time for talk is over and let’s gets on with the serious business of cooking!
For this delicious Gazpacho recipe we are looking to take enough ingredients to serve four people and us such we would need the following:
2 tablespoons olive oil
2 small leaks, white parts and then chopped.
600 ml of water
1 potato peeled and diced
450 grams of fresh asparagus with the tougher parts of the stalks trimmed and chopped.
Salt and freshly ground black pepper
4 media makes
1 teaspoon vinegar
A pinch of sea salt flake's
A few drops of truffle oil or extra virgin olive oil
Take the olive oil in a heat the oil in a saucepan and then add the leaks and stew slowly until the leaks are nice and soft.
Next add the water a little salt and pepper and potato if you are going to be using one. The reason for including a potato in anything like this is that it will slightly thicken the soup making the whole dish a lot more substantial.
However, if you are going to include potato in this recipe then you have to remember that the soup will need to cook for about 10 minutes longer than normal until the potato has softened. The next thing is to add the asparagus and boil for five minutes. Be careful at this stage because if you boil the asparagus for too long you lose the colour from the asparagus and the whole soup will lose a bit of the visual impact.
Take the soup and then purée the soup in whatever blender or food processor that you have and when the soup has been puréed, push the soup through a sieve. The reason for this is that you want to try and make the soup as much of a consommé as possible.
Let the finished soup cool and then keep the soup cool until you are ready to serve. When you're almost ready to serve the soup poured into some nice wide rimmed bowls.
Now for the second stage of the recipe, the warm poached eggs.
Take a saucepan and add some water. Add the vinegar and bring the water to a simmer rather than a boil. Take the eggs and gently crack them and gently lower them into the water. Simmer a couple of the eggs at a time for about three minutes or until the white of the egg is set.
Remove the eggs and leave them to drain. If at this particular point in time you want to be totally obsessed with the display and appearance of the soup you could always try and trim the whites of the egg either with a knife or scissors. Take the poached egg and place one in the centre of each bowl of soup and sprinkle on top of the egg some flakes of your sea salt and add a couple of drops off the truffle oil. Be careful with the truffle oil in that the actual case can be extremely overpowering and is not necessary to everybody's taste.
Then serve sit back and wait for the complements!
Monday, January 26, 2009
A Taste Of Galicia - Gazpacho De Esparragos Con Huevo Pochado
Saturday, January 24, 2009
Thai/Lao Classic Hot Sauce
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.
Monday, January 19, 2009
What Makes Thai Herbs Amazing?
By Saras Jantarateptawan
here are many things that are characteristics of Thailand, and have made a brand name for Thailand. These are Thai boxing, Thai dance, Thai silk, Thai rice, Thai fruits and of course, Thai food. The ingredients that make Thai food amazing are Thai 'herbs', which, together with 'spices', have been ingeniously blended in Thai cuisine. The recipes of Thai food have as their main ingredients.
Although most herbs are used are used as condiments or seasoning materials, Thai hers are somewhat different from all other herbs. They have characteristic taste and aroma that are not found in other herbs. They have characteristic taste and aroma that are not found in other herbs. For example, 'Horapha' or Thai basil (Ocimum basilicum), the same species as the well-known sweet basils, has distinct aroma and flovor from that of other sweet basils and is well suited for several Thai dishes, which cannot be replaced with other sweet basils or other herbal materials. These dishes include 'Kaeng Khieo Wan', 'Kaeng Phet', 'Phat Makheua Yao', stc.
Similarly, 'Kaphrao' or Thai holy basil (Ocimun tenuiflorum), has a distinct flavor and aroma from other holy basil (which has rarely been used as herbs as herbs in other countries); it has made Thai dishes, such as 'Kai Pat Bai Kaphrao', very well known to the Thais as well as foreigners. 'Maeng Lak' or hairy basil (Ocimum americanum) is indispensable in 'Khanom Chin Nam Ya' and 'Kaeng Riang'. 'Makrut' or kaffir lime (Citrus hvstrix) whose leaves are used in many Thai dishes, gives a unique aroma and flavorl it is a major ingredient of the world famous Thai soup, known as 'Tom Yam Kung'. Like Thai spices, Thai herbs are uniquely blended with Thai dishes such that they are inseoarable. 'Tom Yam Kung'.
For example, is world famous because it contains a blend of many herbs (and also a few spices), among them kaffir lime leaves, lemon grass stem, lime juice and chili (the last three, although not the leafy nor soft flowering parts of plant, but are treated here as herbs since they come from fleshy part of the plant). Two other related types of Thai dishes, 'Yam' and 'Phla'.
Will not taste as good without such herbs as kitchen mint, lemon grass and lime.
In addition to adding flavor to the dishes, most Thai herbs also provide health benefits from their inherent medicinal properties. Thus, it is fair to say that Thai herbs. With their beautiful form with nice green color, are added as a flavoring, seasoning, or garnish, making Thai dishes both tasty and beautiful, as well as soothing the stomach with their stomach with their refreshing and medicinal properties.
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
10 Holiday Ideas For Enjoying Food And Drink
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.
Friday, December 26, 2008
Spacer for free articles display Tips For Cooking Authentic Thai Food
By: Napatr Lindsley
Like Thai Food? Love to cook? Perhaps your first attempt did not turn out like in the picture or taste like at the restaurant. Well, do not give up on cooking Thai food. Some Thai dishes may seem difficult because of a long list of ingredients and instructions. Thai cooking is all about ingredients and preparation. In Thailand, frozen or canned food is not very common. Thais love fresh ingredients. Thailand is one of the lucky countries in the world that has abundant vegetables, exotic fruit, seafood, etc. There is a well-known verse in Thailand describing abundant food resources: "Nai Nam Mee Pla Nai Na Mee Khao" which means "In river, there is fish, in the field, there is rice." This article will start with some general tips and then move in to specific tips for each food category.
Ingredients
Ingredients are the most important part of authentic Thai cooking. If you live in Thailand or in Southeast Asia, finding fresh Thai ingredients is easy. But if you live somewhere else, finding fresh ingredients can be difficult or troublesome especially for those who do not live in a city. If you decide to make Thai dishes, first invest a little of your time getting to know the ingredients. Then find the nearest Asian grocery store. If you like, call to see if they carry ingredients you are looking for. For instance, if you are looking for "Winter Melon", not all Asian grocery stores carry it. If you prefer, buying online can safe you driving time. If you cannot find fresh ingredients, try frozen and canned foods. In my opinion, most frozen products are the next best thing to fresh food. For instance, stir-fried shredded ginger with pork has two main ingredients: shredded ginger and pork. Shredded ginger? Sounds like lots of work to use fresh ginger. One might try a jar or can, but the taste and aroma of the ginger are not the same as the fresh version. It is not difficult to make shredded ginger if you have the right peeler. Try your best to find fresh produce, as it will be a good start to cooking authentic Thai dishes.
Equipment
Thais use a wok and pot in most dishes with the exception of desserts. For desserts, it is not required but it is recommended to use a bronze wok (Ka Ta Thong Lueng). Other common equipment includes a mortar and pestle. In Thailand, gas stoves are the most commonly used. Electric stoves are uncommon and not very popular because heat may not be distributed evenly. Regarding the mortar and pestle, it depends on one's desire. If you are going to cook Thai dishes very often, a mortar and pestle can become handy in your kitchen. Otherwise, using typical kitchen tools like a knife and cutting board can accomplish the same goal. Food processors or blenders are another option when it comes to making pastes.
Preparation
Preparation is also one of the keys to authentic Thai cooking. As mentioned above, Thai food focuses largely on ingredients and preparation. Preparation in particular is essential to authentic Thai food. You may spend more time preparing ingredients than you actually spend cooking. For instance, it may take about 30 minutes to prepare all ingredients for Tom Kha Gai but you only spend about 15 minutes cooking. A typical Thai dinner consists of 4-5 communal dishes. It may take up to 2 hours to prepare all ingredients, but only 1 hour to make. A few reasons follow regarding why Thais spend more time on preparation. Thais like their meat in bite size pieces. Fresh vegetables require time to wash, cut and maybe pad dry. Pounding spices and fresh herbs is also common for many dishes. Some desserts like Ta Go (sweet on the bottom layer with salty coconut topping in a pandanus basket) require lots of time in preparation starting from cleaning and cutting leaves and then making baskets. Depending on the amount of Ta Go you are making, it can take up to hours just to make those tiny baskets. Don't be discouraged by this because after preparation, the wonderful dishes are right around the corner!
Cooking to Your Taste
The art of Thai cooking has placed emphasis on the harmonious blending of various ingredients, particularly as the individual ingredients can vary by freshness and so on. Without harmony the taste and the dish fall short. The five elements of taste in Thai food are: sweet, salty, sour, spicy and bitter. When cooking Thai dishes, one may follow a recipe, but use it as a guideline when it comes to taste. Taste varies for each individual, sometimes in response to variables such as ingredient quality or occasion, and thus the tastes of the recipe author may or may not reflect one's own taste. Following a recipe is a good idea, but when it comes to taste follow your own preference. Know your ingredients and start adding flavorful items in small amounts. For instance, when it comes to curry pastes and fish sauce, some brands are saltier than others. Most Thai dishes can be fixed to some extent. If it is too sweet, adding a little bit of fish sauce will fix the problem and vice versa. If it is too sour, add a little bit of water; sugar or fish sauce will help.
Coconut Milk
Thai food and coconut milk almost always go together. Many dishes require Hua Ka Ti (first pressed coconut milk or creamy coconut milk) and/or Hang Ka Ti (second or third pressed milk or water-like coconut milk). To make fresh coconut milk, finely grated coconut meat is still steeped in warm water, not hot water. It is then squeezed until dry. The white fluid from the first press is called "Hua Ka Ti". Warm water is then added again to make the second and third pressed coconut milk, which is called "Hang Ka Ti." Finely grated coconut meat is generally used about 3 times and then discarded. Freshly pressed coconut milk has a better taste and aroma than commercial coconut milk in a can.
If you use canned coconut milk, you will need to have a can at a cold temperature because cold temperatures help separate the creamy coconut part and the water-like part. The creamy coconut milk will float to the top of the can. During hot weather, you may want to leave a can of coconut milk in the refrigerator for a few hours or overnight.
Fried Rice
Good fried rice is not difficult to make. The most important part is the steamed rice. The rice should be cooked but firm, not mushy and soft. If steamed rice is soft and mushy, when it is stir-fried it will all stick together. Good rice in fried rice should be easy to break up and the grains should stay intact. So to make the steamed rice, make sure you use a little less water than normal so that the rice is dryer than normal. Keeping rice in a refrigerator for 2-3 days is another alternative, but if your rice is mushy and soft after those 2-3 days, the fried rice will also still clump together. Other keys to making good fried rice are using a wok and high heat. Heat must be evenly distributed and consistently hot all thel time. A wok is recommended for making fried rice but not required.
Curry
There are two main types of Thai curries: coconut-based and non-coconut based. Those which use coconut milk mostly have similar initial steps which include separating the coconut oil and mixing curry paste into coconut milk. These first 2 steps are keys to perfecting your curry dishes. For instance, if you are making green curry, red curry, matsaman, or kaeng kari, the very first step is bringing Hua Ka Ti (first pressed milk or creamy coconut milk) to a boil until the oil starts to separate. You do not want to boil too long because you will break Hua Ka Ti and it will look like little white balls. After adding curry paste into the coconut milk, stir until the green or red oil separates and floats to the top. Frequently stirring curry paste is required because you do not want to burn the paste. Curry paste may stick to a cooking spoon, so make sure to remove it from the spoon. During this process, if Hua Ka Ti is getting dry, add 3-4 tablespoons of Hua Ka Ti at a time to keep the curry paste from burning. After adding vegetables, do not overcook them.
Stir-fried
Most stir-fried dishes take a short time to cook, especially stir-fried vegetables. The main key to most stir-fired dishes is heat. Heat must be evenly distributed throughout the wok or pan. Most recipes will suggest to heat up vegetable oil. In this step, one must make sure that the oil is hot and spread all over the wok (up to the side) or pan. In some dishes, after adding meat and/or vegetables, the pan or wok starts to get drier, so one may add a little bit of water so that the food won't get burned. For vegetables, make sure they are not overcooked.
Desserts
Thai desserts are not too difficult to make. Some may be easier than others. Some require more patience and time than others. Many Thai desserts require one to use the same ingredients, and substitutes are not recommended. For instance, if Khanom Ta Go asks for mung bean flour, other flour substitutes usually won't work well. Khanom Bua Loy requires sticky rice flour, and one may not use multipurpose flour or tapioca flour or some other types of flour. In some desserts like potato in ginger syrup, one can use mixed types of potatoes. Khanom Kaeng Buat can consist of taro, potato and/or pumpkin. When making Thai desserts, read instructions carefully.
Ingredients and preparation are the keys to cooking authentic Thai food. Some of the first few dishes in particular may require patience. However, once you have gotten to know Thai ingredients more and more, you will find how easy it is to cook authentic Thai food. As for Thai desserts, some are very simple and easy to make and you can perfect them the first time you try. Some desserts may take practice and time to develop certain skills. Do not be discouraged by recipe directions or how beautiful a picture of a dish might be. When you decide to cook authentic Thai food, gather up some friends and enjoy your cooking. Have fun!
Napatr Lindsley
About the Author
Get Authentic Thai Recipes at http://thaicookinghouse.com
Published At: www.Isnare.com
Permanent Link: http://www.isnare.com/?aid=295596&ca=Cooking
Moroccan Food is Some of the Best You'll Ever Have
By Lance Winslow
Moroccan Cuisine is something everyone should experience and savor. Moroccans certainly know how to eat, they have large portions of extremely healthy foods. Boy, I love Moroccans, they are a people after my heart. They believe in abundance and they never cut a meal short. You'll find Moroccan foods wonderful and the number of variations truly astounding. The spices, flavor and company is so very excellent indeed.
I'd love to introduce you to Moroccan foods because I know you'll love it like I do. I know if you get hooked you will help your health and live longer. I know it will open your mind to a whole new way of life, great food and wonderful people. A culture you need to understand and experience. It is for this reason that I am going to recommend a very excellent book to you.
You can either go out to an authentic Moroccan restaurant or you might try cooking some of your own at home. I like to do a little of both, oh yes, that book I was going to recommend to you. It's the greatest Moroccan cookbook that I have ever read:
"Couscous and Other Good Food from Morocco" by Paula Wolfert; Perennial Library, Harper and Row, New York, NY; 1973
The Introduction is done by Gael Greene and the first chapter is a brief history of the Morocco and the Moroccan people. It tells of the culture and the food. There are so many easy to prepare recipes in this book and each one that I have prepared has come out magnificent. Please buy this great cookbook.
"Lance Winslow" - Lance Winslow's Bio. If you have innovative thoughts and unique perspectives, come think with Lance; http://www.WorldThinkTank.net/.
Article Source: http://EzineArticles.com/?expert=Lance_Winslow
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
Saturday, December 20, 2008
Great Places to Dine Out in Denver
What city wouldn't be complete without fine dining? At the center of Downtown Denver is the 16th Street Mall. This outdoor mall spans 16 blocks with a free shuttle that can take you up and down. Some of the finest restaurants in Denver are either on or within walking distance from this mall. With the elegant atmosphere of this outdoor mall and fine dining you can enjoy an experience to remember.
So what kind of dining is there in Downtown Denver? Denver offers such a large variety of foods that range in price for any budget or occasion. If you are looking for great dining in Denver then you will love some of the choices we provide.
The Denver Chop House is one of the most upscale and fine restaurants in Downtown Denver. This is the full dining experience with the big band music and 7 microbrews. This American food restaurant is a classic that you will enjoy. Price wise is a little on the higher side but the full experience is worth the splurge.
Rio Grande Mexican restaurant is one of the finest Mexican foods around. With their classic Margaritas, casual atmosphere, and easy price you will find one of the local favorites with the convenience of Downtown.
Rodizio Grill Brazilian Steakhouse is a fantastic blend of Brazilian food and classic steakhouse. This fine restaurant is Downtown right on the 16th street mall. It can be pricey but will turn heads with a new variety you will love.
For more casual dining you will also love the Paramount Café, The Painted Bench, and McCormick's Fish House. You will still get the great dining experience with fun and casual atmospheres and not heavy on your wallet.
If you like Thai food, Chinese food, or Japanese food you can find some great choices in Sushi SaSa, Parallel Seventeen, and Japon. These moderate priced restaurants give you more than just the regular take out experience.
No matter your choice in restaurant Denver has many more to choose from. All in close proximity to shopping, events, movies, and more you can enjoy a great atmosphere, fine dining, and be a short walk or shuttle ride away from your next adventure.
You will not want to miss out on Denver's finest dining. We Offer up some of the finest foods in a whirlwind of options. No matter what your heart desires you can find exactly what you are looking for in Downtown Denver. With this kind of variety and atmosphere you are sure to remember your experience for a lifetime.
Melissa Aytche Article Source: http://EzineArticles.com/?expert=Melissa_Aytche |  |
Sunday, December 14, 2008
Thai Herbs - Kraprao, Lemon, Lemon Grass, Pepper, Pumpkin and Shallots in Thai Food
y Wevangti Vangra
Krapao
Kra prao or sacred basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat dishes to reduce the smell of the fish meat. Fresh leaves are sprinkled on food before removing from heat.
Benefits:
- Reduce sugar in blood
- Release tension
- Stomachic
Kra Prao Use in Thai Food:
- Khao Phad Kra Prao
Lemon
Lemon juice is used to make a sour taste in Tom Yam, Som Tum, Phla, spicy salads and many chili pastes and also lemon juice for drinks.
Benefits:
- Expectorant
- Carminative
- Antiscorbutic
Lemon Use in Thai Food:
- Tom Yum Kung
- Tom Kha Kai
- Som Tum
Lemon Grass
Lemon grass is spicy and bitter and used for seasoning the Thai food and as the main ingredient in every recipe of Kaeng Phed, spicy salads and Tom Yam.
Benefits:
- Antibacterial, Fungal, Yeast
- Diuretic
Lemon grass Use in Thai Food:
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kai Phad Phed
- Phanaeng Kai
- Nam Ya Pla
Pepper
Pepper is popularly found in every kind of chili paste, in soup together with coriander root and garlic and as well sprinkle in for a good smell. It is normally used in cooking of Kaeng Phed, Kaeng Pa and Phad Phed.
Benefits:
- Expectorant
- Diuretic
- Stomachic /colic
- Digestive
Pepper Use in Thai Food:
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Phanaeng Kai
- Khao Phad Kra Prao
Pumpkin
Fresh leaves and young flowers are blanched or boiled to supplement with the chilli paste. Its flowers are used as ingredients in Kaeng Lieng and Kaeng Som. Besides, the ripe pumpkins are used in many dishes both soups and fried dishes. It is also good to make many recipes of desserts; pumpkin boiled in syrup and pumpkin in coconut syrup.
Benefit:
- beta carotene
Pumpkin Use in Thai Food:
- Kaeng Liang
Shallot
Shallots are used to reduce meat savory and as seasoning and also the main ingredient in chili paste for Kaeng Phed, Tom Kloong, Kaeng Lieng, Tom Yam, Lhun, Yam, Larb and Nam Prik and as well in some desserts.
Benefits:
- Stomachic
- Catarrh relief
Shallot use in Thai Food:
- Tom Yum Kung
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Phanaeng Kai
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya PlaThai FoodMagnetic Resonance WaterWevangti
Article Source: http://EzineArticles.com/?expert=Wevangti_Vangra
Wednesday, December 10, 2008
Magic Foods - Simple Changes You Can Make to Supercharge Your Energy, Lose Weight and Live Longer
By Adam Garcia
Magic Foods is a diabetic cookbook that is excellent for people who are diabetic. The information and recipes include the GL (Glycemic Load) on foods. This diabetic cookbook is not for the real scientific minded person, it is for the person that is looking for help in controlling blood sugar levels and helping to understand diabetes in simple language.
This cookbook is written and designed primarily for people who are "beginners" at diabetes. Many diabetic meals are recreated from standard American meals, so this is an excellent book if you want to eat healthier while still eating familiar food. It is appropriate for everyone, but if you're trying to control diabetes, it will be especially useful and it is specially constructed for those making a real lifestyle change to a diabetic meal plan.
This diabetic cookbook is separated into three distinctive sections. The first provides a basic introduction to nutrition and healthy eating, with lots of practical tips and advice. The second describes some of the most regularly available super foods-foods that have exceptional health value and are easy to integrate into your diet and the third section offers easy recipes that introduce these foods as starring ingredients, as well as some diabetic meal plan ideas to get you on track.
This book was an eye opener that everyone should read and was helpful about controlling ones sugar. The information was easy to understand, easy to implement, and completely within reach of sustaining. Diabetes is a very significant subject, and people don't need technical data, they need help. This diabetic cookbook is a good stepping off point on the right course. It is an excellent resource for helping to understand the diabetic problem and I would suggest that all diabetics purchase a copy. For it is truly a way WHERE YOUR DIABETES WON"T CONTROL YOU!
Adam R. Garcia
Diabetic Cookbook Critic
http://diabeticcookbook.yrnot.com/
Article Source: http://EzineArticles.com/?expert=Adam_Garcia
Tuesday, December 9, 2008
Natural Beauty Treatment - How the Thai Diet Can Help You Glow
By Lena Morgan
You've got to envy the Thais. They seem to be always snacking on one of the world's tastiest cuisines and yet they're all maddeningly rail thin with glowing skin and shining hair. So what's the secret?
Well the food actually has a lot to do with it. Brimming with the goodness of herbs, most Thai meals are low in fat and replete with vegetables and fish. But the wonderful thing is that it doesn't taste like 'health food'.
Through a judicious blend of fresh ingredients, a dazzling harmony of flavors, and a special magic all of its own, Thai food is rightly regarded as one of the world's most flavorsome. So you don't have to give up flavor for health. Healthy food doesn't mean dull food.
In fact, in Thai traditional medicine, food is one of the three pillars along with herbs and meditation. Visit a traditional Thai practitioner and the first thing he'll ask about is your diet. And if he doesn't think it's up to scratch, your first prescription will be a change in what you eat.
So it's healthy but how can Thai food make you glow?
Beauty hinges on efficient function of the inner systems such as digestion, absorption and elimination. These in turn depend on diet and taking care of the digestive system. So before you begin working on your hair and skin, you have to tone up your inner systems. In the Thai system beauty and vitality really do come from within.
The fact is that the Thai diet is a veritable detox on a plate. It's a continual detox as the powerhouse herbs in every Thai meal work to ramp up your digestion and cleanse your entire system on a daily basis. And when you're clean inside, it tends to show outside in the form of clear skin and shining hair.
Other factors that give Thai food such powerful rejuvenating properties incudes the fact that only fresh ingredients wherever possible. Fresh herbs and vegetables are rich in enzymes which can aid digestion. Plus the Thai diet is high in fresh fruits and vegetables which are loaded with vitamins (especially the anti-oxidant rich vitamins A, C and E) and minerals. All of these are a boon for the hair and skin.
For more natural beauty secrets and to find out how Thai herbs can help you bloom, visit http://hubpages.com/hub/thainaturalbeauty
Article Source: http://EzineArticles.com/?expert=Lena_Morgan
Tuesday, November 25, 2008
That Old Sea Salt
Now you see him. Now you don’t. Orhan Yegan is that Turkish pop-up doll, the Zelig of the grilled octopus circuit. If you only discovered him extolling his own virtues while overseeing the sensational food at Beyoglu in 2002 before he got fired for annoying the customers…If you have only followed him devotedly from Beyoglu banishment to Effendi, Devane and most recently Sip Sak, you cannot imagine the existential drama of his tortured spiritual voyage.
Surely he is the century’s most passionate and peripatetic ambassador of the Turkish kitchen. And if he seems unfulfilled it’s because it’s his vision of Turkish food he wants us to love, not our innocently myopic transliteration.
“Where has Orhan gone?” a fan emails me. “He wasn’t at Sip Sak. The waitress was rather vague.”
His latest docking is at Sea Salt, just around the corner from Jewel Bako on a funky stretch of lower Second Avenue yet to reflect the blush of pretty packaging that will surely follow the real estate ambition that has the Lower East Side quaking. Alongside the tack and grime, Yegan’s newest port is a little gasp of style with its sleek white façade, pots of spiky tree branches painted to look like coral, tables tumbling onto the sidewalk.
Inside all is cool and bright, with posters of blown-up black and white photographs by a Turkish photographer and toward the rear, inside refrigerated glass, a cache of sea creatures surf the ice – a monster salmon, a small school of sardines, snapper and bass, clusters of calamari, a cross section of swordfish as big as a tree stump. And there, caught mid-stride, smiling shyly, the driven wanderer himself, scrawny as always in a midnight dark t-shirt and baseball cap. With his straggly locks, weeks of shadowy cheek stubble and single white latex glove he is a hybrid of Michael Jackson and Charles Manson.
Yegan wheels and disappears into the kitchen, trotting out again with what looks like a thousand candles on a birthday cake. Good god…it’s a flaming salt-baked something. He races to the lucky table. Frankly, I have had fish baked in a coffin of salt in many countries, including al fresco on the Bosporus where a dozen hammers pounded, shattering salt crusts all around. How could you order anything else when that was what JFK, Jr. and Carolyn were fed on their honeymoon? I’ve yet to taste one that wasn’t overcooked. So we’ll skip the fireworks.
Anyway, we’re sampling meze and I’m not impressed, except by an excellent riff on the usual grilled octopus (at $14.50 it costs a lot more than $1 an inch), perfectly crisp and grease free spinach borek, and minced mussels with rice and pine nuts rolled inside cabbage that gets high points from the aggressive half of our fussy eaters. Can these pitiful spreads be inspired by the same passionate chauvinism that got our long-time favorite Beyoglu going? This pallid fava bean puree, the pasty spinach-infused yogurt, the unthrilling taramasalata are more dead sea than Bosporus.
Where are all the Turkish meze we’re wild about? The sublime variations in eggplant, the peppery esme, the classic stuffed grape leaves…can you really be Turkish and forbear hummus? Of course I don’t have to ask. Orhan once announced a new restaurant with the challenge that he would skip almost all the usual starters and spotlight entrees because people love meze too much and don’t give proper respect to the real Turkish cooking. I can’t recall what it was about moussaka, why he wouldn’t have it on the menu at Beyoglu -- ignorant Americans don’t love it enough or love it too much most likely. But we begged and ordered ahead and he made some one evening just for us and it was fabulous. Now he wants us to commit to whole fish.
After all, as he told Robin Raisfeld and Rob Patronite at New York magazine, he invented grilling fish whole in l994 at his long gone restaurant Deniz, before Milos got the franchise. Alas, he was ahead of his time. “The people didn’t want fish with bones then. Now they are ready for me.”
I remember him at Deniz in a Letterman tee, my guest enthusing over the wonderfully lemony sardines wrapped in grape leaves. “No one knows more about Turkish food than I do,” he responded and, of course, we were amused. I asked why he had sold his first much-loved venture – the lush red Turkish Kitchen where I had swooned years earlier over iman bayaldi – a beatification of eggplant named for the emir who allegedly swooned himself.
It was simple. “I got too many write-ups,” he complained. “Some were inaccurate. The people’s view was wrong. They were not there for the Turkish cuisine. They didn’t know what they were eating. They didn’t care what they ate. It was too successful.” People wanted him in Boston. But Boston didn’t fulfill his need either. He went back to Turkey but Miami beckoned. Miami turned out to be trickier than expected. “Miami isn’t ready for us,” he soon told his partner.
Tonight he is serving plump rolls and fat baguettes warmed in the oven, smartly crusty, hardly a crime, but for me something is definitely missing. “Where is that wonderful bubbly bread everyone loves?” I ask him. I personally am a fool for that hot-out-of-the-oven puffy disc they bake at Beyoglu now that Orhan is gone. My question is like a stab in the heart. Here he is -- his stash invested in the most perishable commodity – fish – determined to give you and me the true Turkish experience. Why must I torture him? his eyes seem to say.
“You do not get that bread with fish in Turkey,” he explains patiently. “You get what I am serving.”
“But Orhan, it’s so delicious. And everyone loves it.”
“I don’t want to be American style Turkish. If any Turkish man comes in to my restaurant, I cannot be faking it. ”
It’s not like I am ever going to influence Orhan Yegan to cater to our appetite for occasional inauthenticity. His genes are wired for stubborn wandering. Happily, tonight the sea bass ($25) and the monstrous red snapper ($50 for two) both have that amazing sweetness of impeccable freshness…and are judiciously cooked – “rarish,” I said, and that explains why it is a bit difficult to actually lift the spine out of the fish to bone it properly. They appear rather ad- libbed…each sprawled on its oval serving plate with a handful of undressed mesclun.
Mashed potatoes, fabulous baby arugula salad and a big plop of amazingly delicious spinach arrive unbidden. The almond pudding is classic but a goblet of fresh summer fruit is an ideal finale. I delight in my first white peach of the summer.
What does he do to the spinach? I ask over the phone the next day. And isn’t $9.50 a lot for a side dish of spinach?
Ahhh... I have pushed the spinach-master button. He is off. “Do you know how much spinach you have to start with to get that much spinach on the plate? I am the only one to cook the spinach,” he announces. “It takes two hours every day just to cook the spinach. First the boiling. Then to cool it. Then to squeeze the water. You have to see you are squeezing the real water, not the spinach water. Then you have to make it taste good because spinach itself does not really taste good. I add olive oil and salt and pepper and shallots I have already cooked and dill. Mix in the dill.”
Agreed, Yegan’s ice bank of sea creatures is still modest. He can’t anticipate yet how many fish he will sell in a day. He knows that if he orders too much he will be feeding the garbage. He plans to add a few new items every week while he builds strength. Leila, a woman who worked with him at Deniz is back: a cheerleader of excitement for this latest effort. She is a hand-maiden to his flaming salt runs from the kitchen. I watch them race down the aisle. And the glove? Clearly a bow to health department regulations for fish innard browsings.
This is not just a restaurant; it’s a mission, baby.
99 Second Ave. near 6th Street 212 979 5400
***
To Sleep Aloft, Perchance to Dream
If you have been keeping up with BITE this summer, you'll see we are back from Argentina. One day soon I will post more about what we ate – about great ice cream and earnest pizza, about creative cooking and a six-day drive we took in the dizzying heights of the Andes around the colonial town of Salta. I’ll post it in Travel with photographs by the Road Food Warrior.
Now I have to tell you about one of the best discoveries of our summer retreat – the amazing new business class sleeper seats on American Airlines. I’d heard something about new near-flat sleep but I wasn’t counting on it. Recent long-distance flights on an assortment of ambitious airlines, including American, have pretended to let you stretch out but invariably my calves end up painfully pressed against the end of the foot rest, feet dangling, neck drooping, head lolling into the aisle.
But as we headed toward the Tropic of Capricorn July 1 after takeoff from JFK, a quick supper and an AmbienCR, I watched my guy pressing buttons, his upper body tilting way back toward the floor inside his leather padded partition and his feet sliding forward under the seat ahead. In other words – no intrusion into the passenger space behind. I quickly popped my sleeping pill, slipped on the mask under the sound-blotting Bose earphones and pushed every button in sight.
I felt myself dropping down toward the floor, body stretching out…feet totally cradled. I could actually sleep in my favorite, modified fetal position. And instead of a blanket, there was a shrink-wrapped quilt that would have been fine camping out in wintry Argentina.
I will confess I have a special place in my heart for American Airlines because they are the official airline of Citymeals-on-Wheels and fly several dozen chefs into town each year for our annual garden party in Rockefeller Center, not to mention the glamorous trips they help us auction. But I’m a travel tramp. I usually take the flight that’s cheapest, though direct and non-stop are tempting too. American had both to Buneos Aires from JFK and on our January trip to Tokyo.
We slept through breakfast (which isn’t me at all) and woke in time to have coffee before we landed. I can ‘t remember what I dreamed. I am sure my dreams were sexy. Or maybe chocolate.
***
By: Gael Greene
Article Directory: http://www.articledashboard.com
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 19, 2008
Thai Rice - The Common Names And Cooking Tips
By Michael Moran
Shopping for rice these days can be as complicated as shopping for clothes: there are so many different types and colors available, it's hard to know what to choose. But if you've ever sampled the various types of rice on the market-from Chinese short grain to Indian Basmati, Italian Arborio (used for "Risotto"), or even the Native North American Wild Rice-you would have to agree that Thai Jasmine Rice is one of the best-tasting, not to mention one of the most nutritional of all types of rice.
Thai rice is often sold in our local grocery stores or Asian stores as "Fragrant Rice", "Jasmine Rice", or "Scented Rice". In Thailand, Thai rice is known as "Kao Hom Mali" (Jasmine-scented Rice), because of its naturally fragrant properties. With jasmine rice's good-taste and high-quality, it's no wonder that Thailand is the number one rice exporter in the world. In fact, if you were to venture via river boat out of Bangkok toward the Central Plains, you would see nothing but rice paddies for miles and miles, and the vibrant bright green of rice shoots growing.
For those who prefer an even healthier variety of rice, another option is "Thai Brown Rice" or "Thai Whole-grain Rice". This is the same jasmine-scented rice, except that the bran covering has been left on the rice kernel, giving it extra fiber plus valuable vitamins that are normally lost in the milling process. Sometimes this type of rice is also sold under the name, "Cargo Rice".Common Rice Names
Thai Sweet Rice
Thai Sticky Rice
Jasmine Rice
Cargo Rice
Whole-grain Rice
Fragrant Rice
Scented Rice
Cooking Tips
By far the easiest way to cook Thai rice is with a rice cooker. Just follow the instructions that come with the cooker to make perfect rice every time. Or go by the ratio of 2 cups water to every 1 cup of rice. Then simply turn the rice cooker on and wait until the rice is done.
To cook brown rice, double the amount of water you would normally use for white rice (also double the cooking time). Then follow the same instructions (as written above) for white rice.Michael Moran is the founder of http://www.CurrySimple.com Thai food products. With sauces made in Thailand, CurrySimple allows the average person the ability to cook a restaurant quality Thai meal at home. The concept evolved after spending years working in Thai restaurants while listening to his customer's conversations about the difficulty and complexity of cooking Thai food. Now with the development of the sauces (the hard part in Thai cooking), enjoying the taste and health benefits of Thai food is easy.Visit http://www.CurrySimple.com for more product information and recipes.
Saturday, October 18, 2008
Tasty Thai Food - Spicy, Salty, and Sour
By Andy Maingam
Food is like a drug. How true is that? This is especially true for me when it comes to Thai food. Once I get started on any Thai dish, I get addicted to more of the same. But hey, there has to be worse addictions that good food right? Some culinary writers describe Thai food as being similar to Chinese food but with a sting. Well, as someone who has lived in Thailand for a number of years now, I think the aromatic, delicious, hot, spicy Thai food is in a class of it’s own, and there is nothing to compare it’s uniqueness with.
Another fascinating fact with Thai food is the variety. If I lived here for a 100 years and tried a different dish everyday day, I don’t believe I would have time to sample it all. The county is split into 5 regions; North, Northeast, East, Central, and South and each region, province, and sub province, all have their own unique dishes and foodstuffs.
Thai food should not just be categorised as being hot and spicy though, as there are many herbs and spices which are also combined to give the individual dishes their distinctive tastes and aromas.
Ever heard of Thai food described using the 3 S’s of flavor? Spicy, Salty, and Sour. It’s the harmonious blend of these 3 that contribute to this gorgeous gastronomy. Let me break this down a little for you.
Spicy – Chili (Prik)
There’s a whole history on how the chili became a part of Thai cooking and I’ll save that for another article, but basically the Europeans, (Spanish or Portuguese) introduced the Chili into the old Siam in the 16th century, and it’s been and integral part of Thai cooking ever since. People who try Thai food for the first time should do so with extreme caution, as there are some dishes that burn your throat so hard that it’s painful to the inexperienced pallet.
Fish Sauce - Salty
Fish sauce is simply called "Nam pla” which when translated means water fish. In Thai cooking this us the second most important ingredient. Fish sauce is made by brewing fish or shrimp mixed with salt and decanting the fermented result into bottles. On its own it smells quite unpleasant but when added to the cooking or sprinkled over rice, it really does contribute to the exotic flavors of Thai food.
Lime - Sour
The lime known in Thai language as "Manao”, is used at every opportunity in a whole variety of Thai dishes. The main role of the lime is to repress the salty taste and strong odor of fish sauce.
Bon appetite!Andy Maingam is a proficient writer and webmaster for Look at Food dot com where he writes on such issues as Living Longer and Healthier lives, plus useful Diet Information. He also has many other food and healthy eating related pieces on the site.
Thursday, September 4, 2008
KANG TAI PLA( typical Thai hard tissue in the stomach of a fish dish ,Thai food )
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Tuesday, August 26, 2008
PUK BONG FAI DANG(red light Ipomoea ,Thai food)
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Monday, August 25, 2008
MOO PAD PRIK KARNG( a pig cooks typical Thai dish chili ,Thai food)
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by pipat
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)
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