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.

About the Author

A Thai / Laos girl who has a mission to teach others on how to cook Thai and Lao food. Her blog at http://www.thai-laos-food.blogspot.com/ lists many recipes. As well, there are some instructional videos that show the traditional cooking methods that are used today in Thailand and Laos.

Favorite Laotian Authentic Dish

By Dee S

Foods in America have been a delight and crave for many Americans who love to eat. There are all kinds of different kinds of foods almost in every city. Ethnic food has been around sometime Chinese, Japanese, Thai and Vietnamese. Then you have all time Americans favorite Italian, then French, Greek and many more.

They are right Americans do love to eat, but they are also countries that also have good food but very few restaurants are open that serve their food like Lao food. Lao people live in Laos its country borders Thailand and Cambodia. Many people compare Lao food to Thai food, because of its similarity. But there are many dishes that Thai people or any westerners have not tried before.

Lao food can be extremely spicy and very flavorful here is a few dishes that are most common in Thai restaurants som tum (papaya salad) it's a salad made of shredded unripe papaya mix with crab paste, fish sauce, peppers, garlic, sugar, lime or tamarind, a spicy and sour dish. Larb dish (meat salad dish) it is also found in a lot of Thai Restaurant, the dish is actually a Lao national dish.

When made Laotian style the meat is chop finely and then lightly cooked in hot water, then mix with fresh herbs, spices, and squirt of lime juice despite it is healthy very intense flavor. Here is the real Lao food you have been waiting for, Sean Hang a Lao beef jerky that is hanged and dried then deep fried best eaten with sticky rice and chili sauce.

Kaeng Nor Mai, A Spicy and Sour Bamboo soup with chicken very spicy soup. Mok gai, steam chicken in vermicelli noodles, spices and herbs wrapped in banana leaf. Ow is like a curry, but made from all natural ingredients, it is meat that is boiled with an eggplant and other Asian vegetables until thicken. You will not find this at a Thai restaurant or even lao restaurant because it is a dish that you just eat at home. If you ever like to try real authentic lao food there is a place you can check out in Renton, WA or you can visit there website for more info. http://www.kafedelaos.com.

Owner/Chef Dee Simongkhonh http://kafedelaos.com Article Source: http://EzineArticles.com/?expert=Dee_S

Tags: Thai Food, thai food menu, Trevel in Thailand

Thailand Tour 2008 Day 1

By Hoo Don

Hello and welcome from the Land of Smiles. Arrived on time, well fed and refreshed. Thank you Bangkok for your smoking rooms. Went straight through immigration and customs no problem and was met by my girlfriend the Wonderful Wi. Stepping outside the terminal we dropped straight inside the giant wok that is Thailand. Red hot and full of spice.We headed straight for the taxi rank and were greeted by a just landed American gentleman.

Chat, chat, spiel and he then says to me "London, heathrow, did you fly from that goddamn terminal 5." Couldn't resist it, tapped my suitcase and answered "still got this so I don't think so". The taxi pulled up and it was your stereotyped blacker than black sunglasses taxi man. You just had to hope behind the glasses sat whiter than white clear brown eyes and not the man who had lost his only girlfriend to his elder brother and they were now married with two children. In Thailand 99.9% of men faced with a steering wheel turn into a gung ho go kart racer, slap on some taxi stickers, a meter and a sign on top and you quickly accelerate into the final minute of grand Prix qualifying.

In this situation you hope he's not colour blind, the severely frayed seat belts are part of the design and the air bag is not at that minute being expertly withdrawn from a corpse in some Bangkok morgue. I spun life's coin and lost. Excuse the pun but we arrived in Hua Hin quicker than expected. The fare was settled, I gave a monetary tip and added one from life, "If you ever take up hot air ballooning fill the basket full with sand". He didn't understand and I didn't care. He screamed away from the starting grid with me praying to my new found god that I would never be crossing the lights he was approaching on the day his elder brother had won the national lottery.We entered the hotel lobby very nervously and I was surprised to see the the floor wasn't coated in eggshells but an old style Thai brown floor tile.

The Araya hotel appears to be a cozy I guess family run hotel situated 70 metres from the beach. Absolutely perfect.We showered and then entered the cocktail of bars and restaurants that form the pulse we are now within. The highlight of our day was a shared 4 course meal, eaten overlooking the beach. Tom yum kung (spicy prawn soup), beef and vegetables surfacing on top of a rich sweet sauce, deep fried battered prawns and then my favourite, rice fried with coconut, sultanas and prawns, served in a pineapple boat. Washed down with a beer and water melon juice the bill huffed and puffed but couldn't quite reach 15 euros. Amazing Thailand. We spent the evening at a night market, Wi shopping, me drinking, the way I like it. Don't know what time it is where you are but its 12-02 here, gotta go, first day, very tired. Good luck and god bless the mess you may be in.

Feel free to visit my website Beyond The Mango Juice at http://www.thaisabai.org

Article Source: http://EzineArticles.com/?expert=Hoo_Don

Tags: Trevel in Thailand, Thai Food, thai food menu, history thai food

Thai Dinner For Two

By Napatr Lindsley
Do you have an anniversary, birthday, or other special day with your significant other coming up? Try a romantic Thai dinner, either dining out or cooking and dining in. There are many delicious and interesting meals to enjoy! Sometimes it is quite a challenge to come up with great menu selections. One might spend lots of time looking up or researching all the Thai dishes. There are really more than enough to choose from, and many great combinations, so don't beat yourself up trying to plan. This article outlines some choices for each part of the dinner.

Appetizers

Choosing a start up dish sometimes can be challenging. Try to choose a dish that is not too heavy. Choose a light dish but yet one that teases you to want more. My first choice would be "Kra Thong Thong", golden pastry cups with minced chicken and chopped vegetables. This appetizer is a cute little cup that will definitely impress him or her. The next choice is "Miang Kam", leaf-wrapped tidbits. This can be a fun thing to do and create nice start up conversations. It involves wrapping several kinds of little tiny items in a leaf, along with a sweet-and-salty sauce. The items include shredded roasted coconut, peanuts, diced lime, diced ginger, diced shallots and chilies. Third choice is "Po Pia Tod", deep-fried spring rolls.

Main course

Whether you are vegetarian or a seafood or chicken lover, don't worry, there is always plenty to choose from. Let's start with how many dishes to order or make. For 2 people, I would say 2-4 dishes. If you are dining out, two dishes are enough for two but might not have variety. Three to four dishes will definitely leave some leftovers for later days. However, if you are planning to cook them yourself, you can make a smaller amount of each dish. This way you can have more dishes for variety. Here are some different combinations of dishes.

* Combination 1: for those who like things just a little bit spicy
o Khao Ob Subparod: fried rice with meat, pineapple, onions and cashew nuts, baked in a pineapple
o Kaeng Kiaw Waan: a slightly sweet green curry with meat and vegetables
o Gai Pad Med Ma Muang Him Ma Paan: stir-fried chicken and cashew nuts
o Chu Chi: stir-fried fish (or shrimp) with kaffir lime leaves, Thai sweet basil (Bai Ho Ra Pha) and chu chi chili paste

* Combination 2: for those who like medium spicy food
o Khao Pad Poo: fried rice with crab meat, eggs, tomatoes, onion and cilantro
o Phanaeng: Thai southern style dry curry with meat, kaffir lime leaves and coconut milk
o Gai Ho Bai Toey: fried chicken wrapped in pandanus leaf
o Ho Mok Ta Le: steamed seafood custard
* Combination 3: for those who love spicy food
o Tom Yum Moo Pa: hot and sour soup with wild boar, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies
o Kaeng Leung: a hot yellow curry, most common meat used is fish. Other ingredients are winter melon, chilies, garlic, turmeric, lemon grass, shallots and shrimp paste
o Poo Jaa: steamed crab with pork
o Pad Ped Tua Fak Yao Moo: stir-fried long beans and pork with red curry paste
* Combination 4: for seafood lovers

o Goong Pad Yod Ma Proaw: stir-fried prawns with heart of palm
o Poo Kan Chiang Nueng: steamed crab sculls
o Hoi Lai Pad Ped: stir-fried clams with Thai sweet basil (Bai Ho Ra Pha) and roasted chili paste
o Hoi Nang Rom Sod: fresh oysters with chilies and garlic dipping sauce

Desserts

To end your meal, it is great to aim for the right dessert that will perfect the dinner. After a non-spicy or spicy main course, something light is always a good choice. Some may already have an idea for dessert, Khao Niaw Ma Muang (mango with sticky rice). For a romantic dinner, I personally would choose something else. This is because sticky rice can be a bit too heavy as a dessert choice. You can be too full to eat but feel you should eat. So I would go with something nice and cold like Thai coconut Ice cream with ground peanuts sprinkled on top. Just a scoop or two would be enough. My second choice would be "Nam Kang Sai." This dessert is a combination of 2-3 items of assorted fruits, beans or sticky rice with shaved ice on top.

As you choose your dishes, consider how the taste, color and presentation go together. In doing so, you might find ways to improve the combinations. For example, to get you started, it is generally better not to choose food all of one color, or all chicken dishes or all spicy dishes. Try to balance one dish with another and create a harmony of dishes. This can help give you different tastes of sweet, salty, sour, bitter or spicy, and make the experience all the more enjoyable. Take these recommendations and run with them! The best part comes from your familiarity with what you and your significant other like, so have fun customizing. Bon appetit and have a nice dinner!

Napatr Lindsley

Get authentic Thai recipes at http://thaicookinghouse.com/

Article Source: http://EzineArticles.com/?expert=Napatr_Lindsley

Tags: Thai Food, thai food menu, history thai food, Trevel in Thailand

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.

Tags: Thai Food, thai food menu, Trevel in Thailand, healthy thai food, history thai food, Tip

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

Tags: history thai food, namprik, Thai Food, thai food menu, Thai Recipes, Tip, Trevel in Thailand

Mouth-Watering Thai Desserts

By: Napatr Lindsley
Thai cuisine is famous for its intriguing delicacy and spiciness. However, Thai desserts have been overlooked. The three Thai desserts famous outside of Thailand are mango with sticky rice, deep-fried bananas and coconut ice cream. There is a broad tradition of desserts in Thailand over the centuries which offers many ideas and choices.

Thai desserts have long been with the Thai people, certainly back to the Sukhothai period (1238-1350). Thais had long traded with China and India, which helped in exchanging cultures and traditions as well, including food. In the Ayuthaya period (1350-1767), Thais started trading with Western countries. The Portuguese were the first westerners to introduce the use of eggs and the oven. Thai desserts like Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads) originate from Portugal, not Thailand as most people would guess, including Thais.

Thai desserts are renowned for intricacy and elaborateness, their organization, and the punctilious and patient care with which they are created. Characteristic of Thai desserts is not only a range of sweetness, but also other elements such as a good fragrance, achieved starting delicately and exquisitely from the ingredient preparation to the final product. There are many methods to make Thai desserts, varying from steaming, baking, boiling, or deep frying, to complex processes like cooking egg yolks in syrup. The main ingredients for most Thai desserts include coconut milk, sugar, flour, eggs, salt, food coloring and fragrance.

To make high quality Thai desserts, fresh coconut is a must. Back in the old days, only fresh coconut was used in making Thai desserts. And at present, to make 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. However, with a fast pace of life, or the focus more on other elements of life, it becomes more common for a family to use commercial coconut milk.

Sugar is one of the main ingredients in Thai desserts. The two common sugars used in Thai desserts are Coconut Palm Sugar and Palm Sugar. Coconut palm sugar is made from coconut palm, whereas palm sugar is made from the sap of the sugar palm or palmyra palm, called Taan in Thai. Palm sugar is often used interchangeably with coconut palm sugar but they are different in many ways. For instance, palm sugar is dryer and more solid than coconut palm sugar. It is also more expensive than coconut palm sugar. In some dessert recipes, coconut palm sugar is often replaced with palm sugar. The replacement may lend the same general look to the dessert but the dessert will be different in taste and aroma.

Thai desserts are well known for their intriguing light tones. Generally the colors used to attract people are made from natural flowers or plants. The following are examples of the most common color sources used in Thai desserts:

Pandanus leaf (Bai Toey): giving a dark green color;

Spathe of coconut or palmyra palm leaf (Kab Ma Prao or Bai Taan) : giving a black color;

Turmeric (Kha Min): giving a yellow color;

Flower of Chitoria Tematea Linn (Dok Un Chun): giving a blue color (adding lime juice will give a purple color);

Flower of Aeginetia Pedunculata (Dok Din): giving a black color (but the flower is actually a dark purple color);

Saffron (Yah Fa Rang): giving a yellow-orangish color;

Roselle (Kra Jiab): giving a dark red (maroon-like) color;

Lac (Krang): giving a red color;

Fragrance is another unique characteristic of Thai desserts. There are many ways of making good aromas with Thai desserts but the most common ones are using jasmine flowers (Dok Ma Li), rosa damascene (Dok Ku Laab Mon - roses family), cananga odorata flowers (Dok Kra Dang Nga) as well as fragrant incense candles (Tien Ob). Since the old days, Thais love using jasmine water in desserts because of its aroma. Thais would pick jasmine flowers around 6pm and gently rinse with water so that the flowers do not get bruised. The jasmine flowers (Dok Ma Li) are then soaked in water with a closed lid, and left until around 6am-7am the next morning. The resulting scented water is then used to make the dessert. Keeping the jasmine flowers for more than 12 hours will start to bruise the flowers and the water will not have a good aroma. Rosa damascene (Dok Ku Laab Mon) is used in a different way. Thais only use the pedals. Each pedal is torn into 2 or 3 pieces and then placed in a closed container that has a dessert in it for a certain period of time, usually overnight. For cananga odorata flowers (Dok Kra Dang Nga), Thais first burn them with a fragrant incense candle, and then place only the pedals in a closed container that holds the dessert. For some desserts, burning fragrant incense candles next to desserts in closed containers will be enough to give the desserts an intricate aroma.

What are the common desserts that Thais eat? Thais loves desserts (called Khanom in Thai). The well known dessert is Mango with Sticky Rice, but it is a seasonal dessert, around April to June. Deep-fried banana fritters (Gluay Tod in Thai) or bananas in coconut milk (Gluay Buat Chee) are also well known desserts in Thai restaurants in the U.S. In Thailand, there are all kinds of desserts, both non-seasonal and seasonal, from deep-fried to steamed. Some of the most common Thai desserts include the egg-yolk desserts; Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads). Thong simply means Gold. The color of these three desserts is a yellow-like golden color from the egg yolk, and is used to signify prosperity and auspiciousness. These "three musketeers" desserts are often used in wedding ceremonies or commemoration of a new house as well.

Khanom Chan or layered dessert is another common dessert. The name of the dessert comes from the fact that it has 9 layers with color variations. The dessert uses only 2 colors: white and a light tone of a color like green or purple. White is used in every other layer. This dessert is also used in important ceremonies like weddings or the grand opening of a new business. Thais believe the number "nine" is an auspicious number which represents progress and advancement.

One of my favorite desserts is Luk Choob. Made from mung dal beans, this dessert is a collection of miniature replicas of fruits and vegetables. The fruits and vegetables are colorful and glossy, artistically carved, and styled with vegetable dyes and glazed in the gelatin-like agaragar. Bua Loy Benjarong is another interesting dessert. Bua Loy Benjarong is gluten balls in coconut milk, a dish that has been with Thailand for over 200 years. The little balls, the size of the tip of the pinky, are made from sticky rice flour mixed with natural colors. Benjarong refers to 5 natural colors: green (from pandanus leaf), purple (from taro and Chitoria Tematea Linn flower), yellow (from pumpkin), blue (from Chitoria Tematea Linn flower) and white (from jasmine water).

Additionally, tapioca and black beans in coconut milk (Sakoo Tao Dum), coconut custard in a hollowed pumpkin (Sangkhaya Fak Thong), grilled coconut cakes (Paeng Jee), mung dal beans and lotus seeds with coconut topping (Tao Suan Med Bua) are desserts, to name a few, that are common in Thailand.

Thai desserts have always been a part of Thai culture. They reflect caring, patience and an enjoyable way of life. Unfortunately, as time passes, some of the traditions and beliefs are being forgotten in Thai society, although most kinds of desserts still exist. Their tempting and satisfying tastes leave a lasting impression - which is in turn an integral part of why Thai desserts have not been lost with time.
About the Author
Authentic Thai Recipes at http://thaicookinghouse.com/

Tags: food menu for thai food, healthy thai food, food with a salty taste

All About Thai Curry

By Napatr Lindsley
When people hear the words "Thai Curry", the first thing that comes to their mind is some spicy coconut milk with curry paste. This is not totally true. Thais say "Kaeng" which means "Curry". However, Kaeng in Thailand does not only mean curry, but it means the cooking process of mixing various kinds of vegetables with liquid like water or coconut milk. It can be spicy or non-spicy or a vegetarian or non-vegetarian dish like soup, stew, curry or even dessert. I will use the word "Kaeng" throughout this article. In Thailand, there are 2 types of Kaeng: Kaeng Jued and Kaeng Ped. Ped literally means spicy and Jued means tasteless. Kaeng Jued usually refers to non-spicy soup
dishes.

Kaeng Jued

Kaeng Jued dishes are usually comprise of broth, vegetables and meat. Homemade broth is preferred over bouillon cubes. Broth is made from boiling pork ribs or chicken bones in water for a long period of time. You will often hear Thais say "nam soup" which means broth. To make broth, the bones should have a little bit of meat and fat left on them. On low heat, boil meat in water. Once the boil begins, reduce heat to its lowest point so that the broth just barely simmers. The longer the simmering, the more flavor you will get. One and a half to two hours usually is enough to extract flavors from meats. Before using broth, straining is a must. In Thai cooking, some recipes would add Chinese cellery or white radish during the simmering to add more sweetness to the broth.

The clear broth then will be used in a different kind of Kaeng Jued. A common way to make Kaeng Jued is to 1) bring broth to boil 2) add meat, 3) add vegetables and 4) add flavor. Example Kaeng Jued dishes are:

* Kaeng Jued Fak: chicken/pork broth with winter melon
* Kaeng Jued Mara: chicken/pork broth with bitter melon
* Kaeng Jued Mara Yat Sai: chicken/pork broth with stuffed bitter melon
* Kaeng Jued Pla Muek Yat Sai: chicken/pork broth with stuffed squid
* Kaeng Jued Taeng Gwa: chicken/pork broth with cucumber
* Kaeng Jued Taeng Gwa Yat Sai: chicken/pork broth with stuffed cucumber
* Kaeng Jued Tao Hu: chicken/pork broth with bean curd
* Kaeng Jued Wun Sen: chicken/pork broth with clear noodles

Kaeng Ped

Most Kaeng Ped dishes differ in degree of spiciness. Some are very spicy and some are mild. Some have coconut milk and some do not. Kaeng Ped can be categorized into 6 different types: Kaeng Ped, Kaeng Khua, Kaeng Liang, Kaeng Som, Tom Yum and Pad Ped.

1) Kaeng Ped

It can be confusing that Kaeng Ped is a subcategory of Kaeng Ped. There are 2 distinct types of Kaeng Ped: Kaeng Ped with coconut milk and Keang Ped without coconut milk. The key to a delicious Kaeng Ped is curry paste. Either homemade or commercial curry paste must be finely ground. Fish sauce and sugar are the two main ingredients to flavor Kaeng Ped dishes.

Examples of water-based curry dishes are:

* Kaeng Hang Le: Northern style curry with meat, curry powder, lemongrass, ginger, shallots, shrimp paste, chilies and peanuts
* Kaeng Pa: jungle curry, Northen curry. This curry is hot and full of flavor from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chilies
* Kaeng Leung: hot yellow curry, most common meat used is fish. Other ingredients are winter melon, chilies, garlic, turmeric, lemon grass, shallots and shrimp paste.

Examples of coconut-based curry dishes are:

* Kaeng Daeng: red curry with meat, bamboo shoots, Thai sweet basil, kaffir lime leaves and coconut milk
* Kaeng Kari: Indian style curry with meat, potatoes and coconut milk
* Kaeng Kiaw Waan: a slightly sweet green curry with meat, Thai eggplants, pea eggplants, winter melon, Thai sweet basil (Bai Horapa), kaffir lime leaves and coconut milk
* Kaeng Matsaman: curry with meat, potatoes, peanuts and coconut milk (a mild curry from the Muslim Southern part of Thailand)
* Kaeng Phed: spicy curry with meat and chilies

2) Kaeng Khua

Kaeng Khua curry paste makes this curry dish distinct and different from Kaeng Ped dishes. Kaeng Khua curry paste has either deep-fried fish, grilled fish or dried small shrimp as part of its ingredients. Most Kaeng Khua will not have added spices because of its strong aroma. The typical flavors of this curry are sweet, sour and salty. The most common meat is fish, shrimp or clam. Main added ingredients typically used in this curry can be pineapple, mushrooms or winter melon. Other ingredients are galangal, kaffir lime zest, dried chilies, lemon grass and shrimp paste.

Some people might confuse Kaeng Khua and Kaeng Pa because they look similar and both are coconut-based curry. However, both use different curry paste and Kaeng Pa mostly has only a salty taste.

3) Kaeng Liang

Many say Kaeng Liang is Thai vegetarian curry. The main ingredients of this curry are vegetables, usually there is no meat. Some recipes may add chicken or shrimp. However, if we look at Kaeng Liang curry paste, this dish is not vegetarian. Part of Kaeng Liang curry paste is dried shrimp paste (ka pi), dried shrimp and deep-fried fish or grilled fish. This curry is a water-based curry that is quite thick. The most common vegetables are sponge gourd (buab liam), gourd leaves (bai tam leung), "hairy" basil (bai Maeng Luk) and baby corn.

4) Kaeng Som

Kaeng Som is a water-based curry that in flavor combines sour, saltiness and a little sweetness. The common meat used in this curry is fish or shrimp. Some recipes use clams. Common vegetables are morning glory (phak bueng), bottle gourd (phak nam tao), water mimosa (phak kra ched), Vegetable Humming Bird (dok kae), cabbage (kra lum plee) and juice-based tamarind. Other ingredients are shrimp paste, dried shrimp and shallots. The famous Kaeng Som is Kaeng Som Pla Chon Phak Kra Ched which has striped snakehead (pla chon) and water mimosa (phak kra ched) as main ingredients.

5) Tom Yum

Tom Yum is a hot and sour soup. Tom Yum soup dishes have lots of herbs and meat as the main ingredients. Few vegetables are used in Tom Yum soup, although usually included are oyster mushrooms or straw mushrooms. Common herbs used in Tom Yum soup are kaffir lime leaves, lemon grass, chilies and coriander roots. The common meats used in Tom Yum soup are chicken, shrimp and fish. The ingredients used in flavoring Tom Yum are lemon juice, tamarind juice, sugar and fish sauce.

Tom Yum soup can also be categorized into 2 different types: coconut-based Tom Yum soup and water/broth-based Tom Yum soup. Examples of Tom Yum soup dishes are:

* Tom Kha Gai: coconut-based hot and sour soup with chicken
* Tom Kha Pla Duk: coconut-based hot and sour soup with catfish
* Tom Kha Ta Le: coconut-based hot and sour soup with seafood
* Tom Yum Gai: water/broth-based hot and sour soup with chicken
* Tom Yum Goong: water/broth-based hot and sour soup with prawn
* Tom Yum Hua Pla: water/broth-based hot and sour soup with fish head
* Tom Yam Moo Pa: water/broth-based hot and sour soup with boar

6) Pad Ped

Pad Ped is similar to Kaeng Ped; however, Pad Ped dishes use less coconut milk or water than Kaeng Ped. Thus Pad Ped is more like a stir-fried dried curry paste dish with meat and vegetables. Example vegetables are Thai eggplants, yard long beans, bamboo shoots and pea eggplants. Two main ingredients used in flavoring Pad Ped dishes are fish sauce and sugar. Example dishes are:

* Pad Ped Moo Tao Fak Yao: stir-fried red curry paste with pork and yard long beans
* Pad Ped Pla Duk: stir-fried catfish with chili paste
* Phanaeng Gai: stir-fried phanaeng curry paste with chicken and kaffir lime leaves
* Phanaeng Moo: stir-fried phanaeng curry paste with pork and kaffir lime leaves
* Phanaeng Nuea: stir-fried phanaeng curry paste with beef and kaffir lime leaves

The example dishes listed above are famous dishes in Thailand. Of course, there are more dishes than I can name here. "Kaeng" has more than just the one meaning of spicy curry like many believe about Thai curry. Thais even use the word "Kaeng" in desserts like Kaeng Buat. Kaeng Buat is a dessert that has pumpkin, taro and/or potatoes in coconut milk. Most Thai restaurants in the U.S offer coconut-based Kaeng Ped, Pad Ped and Tom Yum soup. If you have a chance to visit Thailand, I hope you will have a chance to enjoy all different kinds of Kaeng.

Napatr Lindsley

Get authentic Thai recipes at http://thaicookinghouse.com/

Article Source: http://EzineArticles.com/?expert=Napatr_Lindsley

Tags: thai food, healthy thai food, food with a salty taste

Leisure Facilities and Spas in the Heart of Bangkok

Author: Gregory Smyth
Bangkok has quite a few luxury spas and lounges for manicure, pedicure, Thai massage and aromatherapy. The luxury spas can be within luxury hotels or independent spas with the facilities like scrub tables, steam bath, etc all offering luxury and indulgence. Private manicure and pedicure, Thai massages, aromatherapy, etc all included in the spa experience you expect in Bangkok or in any major tourist spot of Thailand for that matter.
There is no dearth of leisure activities in Bangkok. From receiving a massage from a spa to cycling through the tracts of Koh Kret, the activities can pamper you, exhaust you and leave you refreshed - all at the same time. You may try Muay Thai (Thai Boxing), ice-skating, bowling, a tango class, golf, time at a water theme park, just watching people out in the streets - all are great options, each coming with its own possibilities and wonders.
Spread across an area of 188,800 square metres, the zoo houses some 1,600 animal species. Ideal outdoor location for family picnics, the park inside zoo premises has beautifully landscaped gardens and a fine cafeteria.
If you have a good taste to Thai food, you can take a Thai cooking class offered at the various hotels. You can also easily find several cooking schools, where you can get great lessons to cook Thai style.
A cruise along the river Chao Phraya (River of Kings) is always going to be a cool way to explore Bangkok's famous landmarks like the Grand Palace, the Temple of Dawn, etc. You feel the stillness of life while cruising along the river as a cool breeze caresses your face and hair.
Most visitors to Thailand, who concentrate on urban centres, miss this secret. An islet in the Chao Phraya River, this place has no motor traffic and is great choice to explore on a bicycle. The lush greenery, some fine architecture and shopping of handmade earthenware and pottery, special delicacies of local people, etc make sure you won't easily forget the trip.
If the swimming pool at your hotel is not just enough, you can try the entire facilities dedicated to splashing and having fun for the whole day. Hit the variety of water parks in the city and you won't know how fast time flies past you.
If golf is your reason of getting out into the nature, rest assured that you are welcome to the scenic golf courses of the capital.
The best place to practice yoga is in the fresh air of outdoors. Take a yoga class on wide green turf, at one of the several yoga studios in the city. Experienced yoga teachers are available at a nominal fee.
Get the lessons of Thai boxing (Muay Thai), under an expert teacher. If you don't want to make your clothes dirty, you can just watch a boxing match.
Luxury hotels and clubs offer variety of music and dance programs. Clubs, rooftop bars, etc make sure you have nightlife choices.
Would you like to explore 'The Beach', as you have seen in the Hollywood movie? Head to Khao San Road, where millions of visitors reach every year. Take a look at the diversity in the dressings of people and try to differentiate the number of languages you hear.
From an aromatherapy cum massage session at a spa to scaling the trails of the river island on a bicycle, you find variety of activities, which you find extremely difficult to fit them all into your schedule. Once you start looking for leisure facilities and spas in the heart of Bangkok, the only problem you face is buying time to fit all the variety of activities that is on the platter.

My Favorite Thai Food

Author: Christopher Snyder
I was thinking of providing a comprehensive of "foods found in Thailand" list but decided there are just too many and listing the foods that I love most would be far easier. So... The list below provides a short list of my favorite Thai foods.
Fried Rice - I love Thai style pork fried rice for breakfast. This is basic fried rice with tomatoes, onions with Thai spices like lime and chili thrown in at the end. Thai Omelet - The Thai omelet is simple but delicious dish made of eggs, chili, onions, pork and other things as desire. The chilies make it spicy and Thai. The omelet is served with white rice. Som tum or papaya salad - som tum is a spicy salad consisting mostly of shredded fresh papaya with tomatoes, chilies, garlic, lime juice, and fish sauce. Thais love this dish SPICY, so be careful. Hoi tod - hoi tod is a mixture of egg and mussels (or oysters) pan fried with spices, namely white pepper. This is served over a bed of fresh bean sprouts. This is often made on the street and I like mine cooked crispy. La moo ma ma or Ground pork salad - this is browned ground pork with chilies, fish sauce, tomato sauce with chopped shallots mixed in before served. This is often served with instant noodles. This is another HOT dish so, again, be careful. Wing bean salad - This very similar to the dish above but tends to have more of a tomato base and chopped fresh wing bean are added and lightly cooked at the end. Very tasty. Glass noodle salad - glass noodles are made of green bean, are very thin, and absorb the flavor of the accompanying foods very nicely. Fried grouper - this a simple deep fried sea fish dish. What makes it on my favorite is the condiment they serve with it. The English name is seafood sauce and it is made with finely chopped green chilies and garlic in fish sauce. It is very spicy and delicious. Common Condiments
Fish sauce - fishy and salty amber colored liquid
Seafood sauce - green, smooth to lumpy, chili and garlic dip
Soy sauce - tangy and salty brown liquid
Red pepper - dried chopped red chili
Vinegar - usually served with fresh chopped chili
Sugar


The longer i live in Thailand the longer this list grows. When visiting Thailand I urge you to try as many things as possible, but remember, most western people can not eat the spice level of the Thais, not without practice.

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

A Gourmet Food Gift Basket Is The Perfect Solution To The Problem Of Holiday Gift Giving

Holidays can be a hectic time and some of the stress that is felt during the holiday season is the result of the problems that come with the gift giving process. What to buy for people and where to get what you want can leave you running in circles when you could be otherwise enjoying the little time off that you have for the holiday.
This just one reason why the trend in giving gift baskets has been booming in recent years and now there are far more choices and options available then there ever have been before. One area that has deliciously exploded is in gourmet food gift baskets. The simple basket of sausages, crackers and cheeses is still available and is a popular choice.
However; gourmet food gift baskets have branched out to include so many more choices now that contain exotic and delicious foods from all four corners of the globe. One thing that is so important to bear in mind when browsing your choices in gourmet food gift baskets is that you are not shopping for yourself.
This is so important, because everyone has different tastes when it comes to gourmet foods and what you find delicious may not be liked as well by the recipient that you send the basket to. Also, it is important that you stay within your budget as well.
The fact is, that gourmet food gift baskets come in a wide range of prices, so no matter how much you have to spend you will have no trouble finding one that you like. The best place to find a gourmet food gift basket to send is of course online and virtually all of the companies that market gift baskets will pack and send it for you also, so it is now easier than ever before.
By: Isaela Frasier
Article Directory: http://www.articledashboard.com
Written by Isaela Frasier. Find the latest information on a Gourmet Food Gift Basket

Spaghetti Mixed Seafood Thai Style

By Joe Sitthiosoth
Before we start cooking our first Thai dish. I would like to tell you that after posting my blog yesterday, there are many people sending me emails asking me about curry paste, coconut milk and chilies whether they are the basic condiments that you need to have in a kitchen when cooking Thai food. Well, in my opinion...they are not because not many Thai food uses curry paste or coconut milk, particularly chilies. From my experience, all my friends (Westerners) can't eat hot and spicy Thai food (with chilies). Moreover, these stuffs like curry paste, coconut milk have short expiration. You can't keep it in the fridge or in the kitchen for a long time like fish sauce or light soy sauce. Therefore, I would recommend you to buy it whenever you need to use them. All right, that is clear enough.
Now let's start our cooking. Our menu today is Spaghetti Mixed Seafood Thai Style. Actually, it is a combination between Western food (Spaghetti) and Thai food (Fried Mixed Seafood). I used to cook this dish to Kathrine, my German friend long time ago and she loved it. She asked me teaching her how to cook this menu but I was so busy and forgot about it later. However, last week I had a chance to cook this menu again and I gave it to my colleague Kaela to try. Oh! my God, she really liked it. Now you are eager to know how to cook it, right ? Okay, let's go.
Ingredients
5 table spoon of cooking oil
5 cloves of garlic, finely chopped
150 grams of mixed seafood (you can use a frozen package)
2 teaspoon of light soy sauce
1/2 table spoon of oyster sauce
1 teaspoon of fish sauce
1 teaspoon of sugar
5 leaves of Thai basil (if you can't find Thai basil, you can use regular basil as well)
80 grams of spaghetti
Preparation
1. Cook spaghetti as per package instruction (boil it, rinse it with cold water) then set it aside.
2. Put cooking oil in a pan (medium hot)
3. Put garlic in a pan, cook for 2 minutes then put mixed seafood in a pan, stir fried until it is cooked (No problem if you use a ready-cooked seafood package).
4. Put everything else’s (sauce, sugar) and stir fried for 3 minutes
5. Put cooked spaghetti in a pan, then Thai basil, stir fried for 2 minutes until everything gets along
That's it. See ! How easy it is. Now you can enjoy a very delicious Thai food that is cooked by yourself. I'm so proud of you. Enjoy your meal!Joe Sitthiosoth is an average Joe who is passion for Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. His article comes from his real experience. You can read more from here http://EasyThaiCookingByJoe.blogspot.com

A Glossary of Typical Thai Dishes - Part I

By Napatr Lindsley
Planning to eat at a Thai restaurant can be a challenge sometimes, especially the first time one tries Thai food. Looking up dishes on the Internet ahead of time is always a good idea. The Internet is filled with lots of information on both authentic Thai dishes and Thai dishes customized for one's country. So, when choosing your Thai dishes, be aware that they might not be the same as a given description on the Internet. Even authentic Thai recipes for a given dish can be different. This is because it depends on the person who wrote the recipe. The region plays important role. Green curry in the north can be different from green curry in the central plains. A variety of factors make recipes and descriptions a fluid process. But that there are benefits to this situation. Becoming familiar with multiple perspectives and possibilities can enliven one's eating experience further and help generate new ideas and tastes.
Most Thai restaurants in the US will provide menus that include descriptions of each dish. Some may also show dishes written in Thai and/or a phonetic English pronunciation of the Thai name. The names of dishes often derive from from the main ingredient. For instance, Kaeng Kiaw Wann Gai translates literally as "curry, green, sweet, chicken." Here are some typical Thai dishes in Thailand. Perhaps you'll find some dishes here that you've tried or would like to look for in restaurants in your country.
Snacks (Appetizers) Thais love snacks and often eat between meals. There are a wide variety of snacks ranging from deep-fried insects to fruits and sweets.
Gai Ping: charcoal-grilled chicken with sticky riceKai Ping: charcoal-roasted eggs with dark chili dipping sauceKhanom Pang Nah Goong: deep-fried minced shrimp, garlic and cilantro on breadKhanom Pang Nah Moo: deep-fried minced pork, garlic and cilantro on breadKiaw Krob Goong-Moo: deep-fried minced pork, shrimp & spices enclosed in a wonton wrapperKluay Ping: charcoal-grilled bananaLuk Chin Ping: barbeque meatballs with chili dipping sauceLuk Chin Tod: deep-fried meatballs with chili dipping sauceMiang Kam: leaf-wrapped tidbitsMoo Ping: charcoal-grilled pork with sticky ricePo Pia Tod: deep-fried spring rolls with sweet dipping sauceRoti: Muslim pan-fried bread with sweetened condensed milk and granulated sugarRoti Sai Mai: flour-wrapped spun candySakoo Sai Moo: steamed tapioca filled with minced porkTod Mun Goong: fried shrimp cakes with cucumber and peanut in sweet dipping sauceTod Mun Pla: fried fish cakes with cucumber and peanut in sweet dipping sauce
Noodle Dishes There are many types of noodles - three examples of types are egg, rice and transparent noodles. The rice noodles come in 3 different sizes: sen yai (wide), sen lek (medium) and sen mee (thin). Egg noodles are called "Ba-Mi" and transparent are called "Wun sen" and are made from mung beans starch. Most Thais would eat noodle dishes with chopsticks as contrasted with their regular use of spoon and fork.
Bami Haeng: egg noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls)Bami Kiaw Nam: egg noodle soup with wontons (filled with meat), sliced barbeque pork and vegetablesBami Kiaw Haeng: egg noodles (served dry) with wontons (filled with meat), sliced barbeque pork and vegetablesBami Nam: egg noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls)Khamon Hua Phak Kad: stir-fried white radish cake with bean sprouts and Chinese chivesKhao Soi: Chiang Mai-style noodles; creamy sauce served over egg noodlesKuai Tiaw Kai Kau: stir-fired wide rice noodles with chickenKuay Tiaw Haeng: rice noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls)Kuay Tiaw Num: rice noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls)Lad Nah: stir-fried thin or wide rice noodles with light gravy bean sauce and Chinese kalePad Kee Mao: Stir-fried wide rice noodles with meat and vegetables with chiliesPad See Eew: stir-fried wide rice noodles with meat and vegetables with black soy saucePad Thai: stir-fried medium rice noodles with egg, dried shrimp and fried bean curd sprinkled with peanuts (served with beansprouts)
Curry Dishes Thai curry dishes are well known for their spicy qualities. Each curry dish is made with a specific type of curry paste; the term can also refer to the pastes themselves. There are two common types of curries: coconut-based curry and water-based curry. The coconut-based curry will consistently have coconut milk in it whereas water-based curry has no coconut. Most water-based curry will involve fish as one of its ingredients. Here are some typical curry dishes Thais eat:
Kaeng Daeng: red curry with meat, red bell peppers, basil and coconut milkKaeng Hang Le: Northern style curry with meat, curry powder, lemongrass, ginger, shallots, shrimp paste, chilies and peanutsKaeng Kari: Indian style curry with meat, potatoes and coconut milkKaeng Kiaw Waan: a slightly sweet green curry with meat, Thai eggplants, pea eggplants, winter melon, Thai sweet basil (Bai Horapa), kaffir lime leaves and coconut milkKaeng Khua: three-flavored coconut-based curry (sweet, sour and salty) most common meat is fish, shrimp or clam. Main added ingredients typically used in this curry can be pineapple, mushrooms or winter melon. Other ingredients are galanga, kaffir lime zest, dried chilies, lemon grass and shrimp pasteKaeng Leung: hot yellow curry, most common meat used is fish. Other ingredients are winter melon, chilies, garlic, turmeric, lemon grass, shallots and shrimp pasteKaeng Liang: vegetarian curry, most common vegetables are sponge gourd (buab liam), gourd leave (bai tam leung) and phak nam tao (bottle gourd). Other ingredients are shrimp paste, dried shrimp and shallotsKaeng Matsaman: curry with meat, potatoes, peanuts and coconut milk (a mild curry from the Muslim Southern part of Thailand)Kaeng Pa: jungle curry is a water-based curry eaten in Northen Thailand. This curry is hot and full of flavor from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chiliesKaeng Phed: spicy curry with meat and chiliesKaeng Som: hot and sour curry with fish (can be fired), morning glory vegetables and juice-based tamarindPhanaeng: Thai southern style dry curry with meat, kaffir lime leaves and coconut milk
Soup Spicy and non-spicy soup dishes are always served as one of a communal dinner's dishes. Most non-spicy soup dishes can be made with a variety of ingredients.
Kaeng Chued Ma Ra: stuffed bitter melon in soup broth. Stuffed bitter melon can use ground pork or chickenKaeng Chued Taeng Gwa: stuffed cucumber in soup broth. Stuffed cucumber can be ground pork or chickenKaeng Chued Tao Hu: beancurd, soy bean sprouts in soup broth. Some may add ground porkKaeng Chued Wun Sen: clear noodle, ground meat, vegetables and brothKaeng Tam Leung: chicken or pork rib broth with gourd leaves (bai tam leung)Tom Kha Gai: hot and sour coconut milk soup with chicken, lemon grass, mushrooms, kaffir lime leaves and chiliesTom Kha Pla Duk: hot and sour coconut milk soup with catfish, lemon grass, mushrooms, kaffir lime leaves and chiliesTom Kha Ta Le: hot and sour coconut milk soup with assorted seafood, lemon grass, mushrooms, kaffir lime leaves and chiliesTom Som: sweet and sour soup with fish, shrimp paste, tamarind juice, onion and corianderTom Yum Gai: hot and sour soup with chicken, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chiliesTom Yum Goong: hot and sour soup with shrimp, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chiliesTom Yum Moo Pa: hot and sour soup with wild boar, mushrooms, cilantro, lemongrass, nam prik pao paste and chiliesTom Yum Pla Duk: hot and sour soup with catfish, mushrooms, cilantro, lemongrass, nam prik pao paste and chiliesTom YUm Ta Ke: hot and sour soup with assorted seafood, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies
Rice Dishes With rice as Thais' staple, there are many of quick rice dishes. Some may eat as their main meal, but some may eat as snack.
Jok: rice porridge with ground pork, fresh ginger and green onion (some may add egg)Khao Krug Ka Pi: shrimp paste rice with slices of thin omlet, fired shallots, shreaded raw mango, sweet shredded pork and dried shrimpKhao Mok Gai: Thai-style chicken biriyani served with rice cooked with yellow spicesKhao Moo Daeng: Chinese-style red pork with rice, boiled eggs and cucumberKhao Mun Gai: steamed chicken with rice cooked in chicken stock and garlicKhao Nah Ped: roasted duck served on riceKhao Ob Subparod: fried rice with shrimp, pineapple, onions and cashew nuts, baked in a pineappleKhao Pad Moo-Goong: fried rice with pork, shrimp, eggs, onion and cilantroKhao Pad Poo: fried rice with crab meat, eggs, tomatoes, onion and cilantroKhao Pad Subparod: fried rice with shrimp, pineapple, onions and cashew nutsKhao Tom: rice soup with a selection of meat and vegetable side dishes;Khao Tom Goong: rice soup with shrimpKhao Tom Moo: rice soup with porkKhao Tom Pla: rice soup with fish
Desserts Dessert is known as Khanom or Khong wan in Thai. Most Thai desserts are based on fruits and natural flavor.
Bua Loy Benjarong: taro, pumpkin, and mung dal bean balls in coconut milkKaeng Buat: potatoes, taro and pumpkin in coconut milkKhanom Kluay: blended banana mixed with flours dessert with shredded coconut on topKhao Niaw Dum Puek-Ma Prao: taro, coconut meat and black sticky rice with coconut toppingKhao Niaw Gaew: boiled pandanus sticky rice ballsKhao Niaw Ma Muang: mango served with sticky rice and coconut milkKhao Tom Mud: steamed black beans, sticky rice and banana in banana leafKhanom Chan: nine-layered sweet. Main ingredients are flours and natural colorsKhanom Khrok: warm coconut puddingKhanom Moh Kaeng: Thai-style egg custardKhanom Tago: sago-based dessert with coconut cream on topKhanom Thien: mung beans in banana leafKhanom Thua Fu: jasmine sponge cakesKhanom Thua Paep: mung bean stuffing coated with shredded coconut meatKhanom Thuay: coconut cakesKluay Buat Chee: banana in coconut milkKluay Tod: deep-fried banana frittersLuk Choob: made from mung dal beans, this dessert is a collection of miniature replicas of fruits and vegetablesMun Tom Khing: potatoes in ginger syrupNam Kang Sai: assorted fruits, beans or sticky rice with shaved ice on topPaeng Jee: grilled coconut cakesSang Kha Ya Fak Thong: coconut custard in a hollowed pumpkinSakoo Khao Pod: tapioca and corn with coconut toppingSakoo Tao Dum: tapioca and black beans in coconut milkTao Suan Med Bua: mung dal beans and lotus seeds with coconut toppingThong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads): these three are well-known egg-yolk desserts in Thailand. The color of these three desserts is a yellow-like golden color from the egg yolk
There are lots more dishes than I can mention here. Part II will talk more about seafood dishes, stir-fried dishes and fruits. Already a fairly extensive list, the above selections help give one a sense of both the wide variety of dishes and the groups of dishes that relate to or build off of each other. Certainly many different combinations of dishes await! Combinations can be further harmonized based on increasing familiarity with dishes that also allows one to better tailor selections for a given occasion. As noted earlier, recipes and general descriptions for a dish can vary significantly. As a result, there are many possibilities for taste and other elements of many of the dishes listed here.
Let us here from you if there is something you'd like to hear about in an article, such as a general topic for an article, or more information on a particular selection of dishes. Looking through this wealth of choices can be a good way to discover new favorite dishes. Until next time, happy eating!
Napatr LindsleyLearn Authentic Thai Cooking athttp://thaicookinghouse.com/

Making the Perfect Thai Fried Rice

By Tommy Nopud
Fried rice is one of the most common foods in Asia, and it is so simple to make. On every street corner in Thailand, you find food stalls, offering plates of fried rice. There are a few varieties of fried rice, and Thai fried rice goes in a much different direction.
In Thailand, fried rice serves as a lunch dish, and it is often served with cucumber and a wedge of lime on the side.
The most popular fried rice is crab fried rice. Cooking fried rice is also a great way to clean leftovers from your refrigerator since any vegetables and meats you have in your fridge will do.
For meats, you can use just about everything - bacon, crab, chicken, ham, tofu - you name it. Any vegetables will do very well too.
The Perfect Thai Chow Fun (Fried Rice) Recipe
3 c Cooked Rice
3 Bacon Strips
3 Slightly Beaten Eggs
1-1/4 c Meat, Finely Diced
2 Green Onion, Finely Chopped
1/2 lb Bean Sprouts (Optional)
6 Mushrooms, Sliced
Salt
1 ds Black Pepper
2 tb Soy Sauce
Preparation
Cook the bacon until it is lightly browned but not crunchy and set aside.
Add the beaten eggs to the bacon drippings and scramble.
Remove and chop very fine.
Add the cooked rice and fry for approximately 5 minutes stirring constantly.
Add the remaining ingredients, and mix well and continue cooking for 10 minutes longer.
Serve.
You can also use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you.
Enjoy!If you liked this recipe, then you may download thousands more at the Ultimate Recipe Collection: http://www.recipes.instantinfoprofit.com

A Guide to the Food of the Thailand and the Islands

By Orson Johnson
Think Thai food and the first image that comes to your mind is usually a spicy dish or one with a lot of curry. This is partly true - to an extent. Believe it or not, you might have probably had Thai food at least once in your life without knowing it, or maybe you do. Thai food is internationally famous, and for many a reason. All Thai dishes are rarely ever bland and always have that one special ingredient that makes you wonder how it's done.
Rice is the main staple food of Thailand and this is usually what accompanies a set meal, if weren't a meal on its own (eg.fried noodles). There are two kinds of rice the Thais love: standard white rice and glutinous sticky rice. Glutinous rice is more loved by the northern Thais as you see it more frequently in their meals. Thai food differs from one place to another. Spice is famous in most dishes but the Thai's balance out their spicy food with ingredients such as lemon, lime and lemon grass.
For the northern areas, apart from the glutinous rice, a lot of their food has influence from neighbouring countries like Laos with most of their food highly seasoned and spicy E.g.: spicy roast pork. A favourite dish of the northerners would be khanom chin nam ngiao (Thai vermicelli in spicy soup). Vegetables are seen a lot in the dishes here as well because most northerners are agriculturists.
If you're in the Central region, the cuisine is somewhat "Royal cuisine", as some dishes are inspired by the kitchens of the Royal Court back when Thailand was known as Siam. The dishes are more elaborate and tend to look like beautiful masterpieces that took hours to make instead of something that's whipped up in 5.
For the southern region the dishes get really interesting. Coconut is a prominent ingredient in many dishes. It usually is present to offset the heat of curries and chilli based soups and its oil is widely used for frying. As the southern bit tends to be near the coastal regions, fresh seafood such as crab, lobster and prawns are usually the centre of many dishes and curries.
The most popular Thai dishes of today include those such as Tom Yam Kung ( Spicy shrimp soup ), Kaeng Khiao Wan Kai ( Green chicken curry ) , Phanaeng ( meat in coconut cream ) and Pad Thai ( fried noodles ) which is probably Thailand's most famous noodle dish.Orson Johnson writes for Holiday Velvet, a website providing Phuket Villas & Vacation rentals

Thai Chicken Coconut Curry Sauce Recipe

By Shelley Pogue
I have realized that I have a very fond place in my heart for most curry dishes. It seems that they are more popular then ever these days, and I love to make and eat them often. I have tried several that are on the www but have found that I have not enjoyed them very well so I have created my own. I hope that you will find this to be a simple recipe and that you will enjoy it as much as I do.
Ingredients you will need: Chicken about 3-4 breast, Onions 1 small sliced like fajita cut, Red Bell Pepper 1/2 julienned sliced, 1/2 Can of Straw Mushrooms, 1/4 Cup of Matchstick Carrots, 1/4 Cup of Snow Peas. **For the Sauce: 1 Can of Coconut Milk, 2 Tablespoons of Sugar, 1 28 oz Can of Tomatoes Diced, 1 Yellow Can of Curry Paste, 3 Tablespoons of canola oil, 1 Toe of Fresh Garlic and Ginger, 1/4 Cup of Fresh Cilantro, Pinch of Salt and 2-3 Tablespoons of Corn Starch in about the same amount of water to make a slurry.
First you will get your sauce ready so you can let it simmer down after all of the ingredients are added. You will take a large sauce pan and add your oil and garlic and ginger over a low heat until you start to smell the aroma of them. Then add your Coconut milk and your tomatoes and curry and stir. Then add your sugar, salt and heat it up to about a simmer. When the sauce is warm add your slurry to thicken and then add your fresh cilantro and turn the heat on low and just let it hang out until your other ingredients are ready.
Chicken- You will want to cook your chicken. You can sauté it or bake it with a little salt pepper and paprika if you prefer. If you are going to sauté it you will need a little bit of oil in the pan preferably canola oil. It is a mono-saturated fat and it has a higher smoke point than olive. Get it to a golden brown in the pan and let hang out in the pan covered or in the oven on its lowest setting until done. To bake it you will add salt pepper and paprika and bake on 350 for about 15 minutes or until done. You do not want to overcook it because it will be dry.
Vegetables- You will want to get all of them washed and cut and ready to add the the sauce. I would sauté them in the pan that the chicken was cooked in to get the flavor from the chicken. When the vegetables are warm you will add them to the chicken. First i would add the onions and get them translucent and then I would add the carrots and bell peppers. I would add the mushrooms and the snow peas at the very last and give them a toss or two, and call them done.
**Rice/Starch- If you want to make some rice for this dish and you want to keep it more on the healthy side I recommend a brown rice if you prefer. The dish is fine without the rice but if you are trying to make sure you get your grains in for the day I say go for it.
When ready to serve if you are using rice and it to a serving dish and pour the sauce around the rice. Add your vegetables an top and the chicken to top of the veggies and serve. If you are not using rice add the vegetables to the sauce and stir. You will them add all of the sauce with veggies to a serving dish and the chicken will go on top of the sauce. Enjoy!Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Thai Herbs - Garlic, Ginger and Tamarind in Thai Food

By Wevangti Vangra
Garlic
Garlic is actually important ingredient use in Thai Food and found in every recipe prior to fried vegetables and meat. It is also unable to be missed in soup and chili paste and as well spicy salad. This includes the pickled garlic, garlic plants and fried chopped garlic to sprinkle the food.
Benefits:
- Reduce blood pressure
- Prevent heart disease
- Antibacterial, fungal, yeast, virus
Garlic Use in Thai Food:
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kai Phad Phed
- Phanaeng Kai
- Som Tum
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla
Ginger
Thai people use ginger to reduce the fishy smell in many dishes. Tom Som, steam fish with lemon or fry with meat and as well ingredients in Miang (tidbits), such as Miang Kum, Miang Pla Tou, Miang Som. It is also mixed with pickling, mussels, Tai Pla, Saeng Wha, etc. Chopped ginger is tasty to fry with meat and as well Yam Pla Tu, Yam Khing, Yam Pla Kra-pong and Yam Hoy Kraeng. Pickled ginger is a good supplement to boiled rice and many types of paste. Ginger juice and ginger boiled in syrup and mixed with mung bean or sweet potatoes are tasty desserts.
Benefits:
- Antihistamine
- Antibacterial, Fungal, Yeast, Virus
Ginger Use in Thai Food:
- Beef Masaman
Tamarinds
Thai people in every part eat the tamarinds, fresh leaves, flowers and the pods as vegetables and seasoning agents. The content in the ripe pods provides sour taste. People in the middle part of Thailand use the young pods as ingredient of the tamarind paste. The fresh leaves are used in soups; Tom Klong Pla Kroab and Pork and pumpkin in coconut soup.
Benefits:
- Cooling
- Laxative
- Antihistamine
Tamarind Use in Thai Food:
- Beef Masaman
- Phad ThaiThai FoodMagnetic Resonance WaterWevangti

Thai BBQ Chicken

By Joe Sitthiosoth
Finally, it is summer here. This is the best time of the year after long winter blues for 6 months. What are people going to do on a warm sunny day? Firstly, they are going to the beach. Secondly, they are going to have a barbecue party with friends or family member in their own backyard. Last Sunday when I walked back home, I saw my neighbor having a BBQ party at home with family and friends. They looked so happy. I was so happy too (even they didn't ask me to join them.) I was so happy because the smell of their barbecue reminded me of my favorite Thai food. That is Thai BBQ Chicken which is our menu today.
Thai BBQ Chicken is one of the most popular Thai food. You can find this kind of food in every corner of the street , no matter where you live in Thailand. Thai BBQ Chicken is very tasty and easy to cook as well. Usually, Thai people will eat BBQ Chicken with sticky rice and sweet chilie sauce. However, eating Thai BBQ Chicken alone is good enough for everyone. I remember the first time I cooked Thai BBQ Chicken to my Canadian friends was last summer. They were so excited to try my food. Many of them told me that this was their first time to have a very delicious and juicy BBQ chicken. I knew what they meant because mostly BBQ food they usually have are hotdogs, burgers and steaks. The taste of these foods cannot compete with Thai BBQ Chicken at all. Okay, let's get started now.
Ingredients
1 piece of chicken (400-450 grams) you can use chicken drumstick if you want.
4 cloves of garlic, finely chopped
1 teaspoon of pepper
1 teaspoon of light soy sauce
1/2 tablespoon of oyster sauce
1 teaspoon of curry powder
Preparation
1. Put all ingredients on the chicken and rub it all over the chicken accordingly
2. Leave it for 1 hour (if you have time you can leave it overnight in the fridge)
3. Grill the chicken with medium heat both sides (be careful, do not overcooked or let it burn)
Now you are done. Enjoy your food !! I have to go to the beach with Nicole now.
See you next time.
Joe SitthiosothJoe Sitthiosoth is an average Joe who is passionate about Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. Every post comes from his real experience. You can read more from here http://EasyThaiCookingByJoe.blogspot.com

Introduction To Thai Food - Thai Curry, Pad Thai And Stir-Fry

By Michael Moran
Think of the worst food you've ever tasted. Soggy, boiled vegetables springs to mind-the kind with all the taste and nutrition leached out of them. No spice or texture, no freshness or goodness. Now think of the opposite, and you have heavenly Thai food. Fresh, spicy, salty, sweet and sour, with a variety of textures and temperatures (crispy and soft, hot and cold), Thai food is a taste explosion in every bite. Once you've tried it, you'll never go back to plain old meat-and-potatoes cooking again.
Another way to describe Thai food? Imagine Chinese food, but with more intensity. With more flavors, more aroma, spices, and textures. If you like Chinese food, you're going to fall head-over-heels-in-love with Thai food!
Thai CurryThe roots of Thai cuisine can be found both in regional tastes and flavors as well as in the influence of cooking styles from nearby cultures. Despite the fact that Thailand is at least partially separated from its neighbors by water, it has never isolated itself from other nations. Indian and Malaysian spices and dishes (such as curries) were brought with travel and trade, and the Thais were quick to add these wonderful flavors to their own unique version of curry.
Today there are four main curries in Thai cuisine: GreenRedYellowMassaman

Thai curry dishes start with a very intense and fragrant curry paste or sauce, usually made by hand with pestle & mortar. Once the paste/sauce is made, Thai curry is extremely easy to create, simply by adding any variety of meat, seafood, vegetables, or tofu and cooking it in the oven (like a casserole).
Thai Noodles
Thailand is also famous for its fragrant stir-fried noodle dishes. Most Thai noodle recipes call for rice noodles rather than those made with wheat or egg, although these can also be found in Thai cooking. Noodles were first brought to Thailand by the Chinese, many of whom remained in Thailand and integrated with the local society. For this reason, Chinese cooking has been a major influence in Thai cuisine, including cooking styles (the Chinese introduced the wok) and key cooking ingredients, such as soy sauce. Names of popular Noodle Dishes:Pad Thai
Land-Da Noodle
Pad Woon Sen
Pad See-U
Pad Kee-Mow (Drunken Noodle)

Thai Stir-Fry

From stir-fried local vegetables to dishes that combine meat, vegetables, tofu, or noodles, stir-fries are a common part of everyday Thai cooking. When creating stir-fry sauces, Thai chefs seek a balance of flavors-spicy, salty, sour, and sweet-by using ingredients like fish sauce, soy sauce, lime juice, lemongrass, fresh chilli (or chilli sauce), and a little sugar. Achieving this balance is not difficult, but it does take practice.
Names of popular Thai Stir-Fry dishes:GingerSpicy Basil LeavesPad PrikPrik KingSpicy GarlicCashew NutBroccoliMichael Moran is the founder of CurrySimple 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 CurrySimple for more product information and recipes.
Article Source: http://EzineArticles.com/?expert=Michael_Moran