Kaeng Khiao Wan Nuea

Green Beef Curry
Ingredients : (For 4 Serving)
1.Vegetable oil 4 tbsp.
2.Coconut milk 2 cups or 16 fl.oz.
3.Green curry paste, (Kaeng khiao wan paste) 3 - 4 heaped tbsp.
4.Beef, sliced 1 1/2 lbs/ 24 oz.
5.Fish sauce 3 - 4 tbsp.
6.Granulated sugar 1 tbsp.
7.Sweet basil leaves, (bai horapha) 1/2 cup
8.Red spur chili peppers, sliced 4 – 6
1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and fry the paste over a low heat, separating the lumps as much as possible. Stir constantly and do not let the curry burn.
2. Add a little of the coconut milk to the curry paste to soften the paste making it more spreadable. Add more coconut milk saving about half for later use. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching.
3. Add the sliced beef and stir. Bring the curry back to a boil and cook the beef until done. Add the rest of the coconut milk, bring the curry back. to boil and season with fish sauce and sugar. Before serving, add Thai basi leaves and garnish with red spur chili peppers.
4. Serve this dish with rice or spooned over cooked khanom chin, which is Thai spaghetti sold dry in a box under the name of nguan soon.
Tips :
Green curry paste is available in most Asian grocery stores and comes vacuum packed or in cans. The amount of chili paste used has to be adjusted depending on the saltiness of the particular paste. Conseguently all your seasonings have to be adjusted accordingly. Taste your curry before seasoning with fish sauce or sugar.

Thai Food

Thai food is widely known for being hot and spicy since almost all Thai food is cooked with basic ingredients such as garlic, chillies, lime juice, lemon grass and fresh coriander leaf and fermented fish sauce (nam pla) or shrimp paste (kapi) to make it salty.

Since rice is the staple food in Thailand, it is usually eaten at every meal with soups, curries, fried vegetables and nam phrik. Nam phrik is a hot sauce prepared in a variety of ways and differs from region to region: nam phrik pal pon is a ground dried fish and chilli sauce, nam phrik pla raa is a fermented fish and chilli sauc, nam phrik kapi is a shrimp paste and chilli sauce, nam phrik oong is a minced pork, tomato and chilli sauce. In general the basic ingredients of nam phrik include shrimp paste, garlic, chilli, fermented fish sauce and lemon juice.

Other common seasoning in Thai food include galingale (khaa), black pepper, ground peanut, tamarind juice, ginger and coconut milk. As a result, it takes hours to prepare a propoer Thai meal in the traditional way as it involves so much peeling and chopping and pounding so it needs time to prepare in advance.

In fact, Thai food varies from region to region, for example, glutinous or sticky rice is more popular in the North and Northeast than steamed rice. Moreover, in some rural areas, certain insects are also eaten e,g, crickets, silk worm larvae, red ant larva. At the same time, Thai desserts are often made from sticky ric or coconut milk, flour, egg and coconut sugar while a variety of fruit is available all the year around.

Meanwhile, the basic characteristic taste of Thai food in different parts of the country can be described in different ways: in the central region, food is hot, salty, sweet and sour. Rice is served with different types of nam phrik and soups e.g. tom yam kung (prawn soup with lemon grass). Dishes usually contain a lot of condiments and spices. In the North, food is mild or hot, salty and sour, but never sweet. Stikcy rice is served with boiled vegetables, nam phrik oong and soups or curries. The North is also well-known for its sausage called "naem" which consists of fermented minced pork. It has a sour flavour and is sold wrapped in cellophane and banana leaf.

Food in the Northeast is hot, salty and sour. Their favourite foods include papaya salad (som tam), sour chopped meat salad (koi), sour minced meat salad (larp). People use a lot of condiments but not many spices. Their meals generally consists of sticky rice and nam phrik pla raa accompanied by a lot of vegetables including those found growing wild.

On the other hand, food in the South is renowned for being very hot, salty and sour-tasting. Curries are popular and made with a loy of spices and condiments. Khao yam (a mixture of rice) raw vegetables and fermented fish sauce or boo doo is also a common dish. Generally southern people eat little meat and other varieties of nam phrik are not so popular, the most common one is nam phrik kapi.

Though the major portion of Thai food is described as being spiced and chilli hot, it currently enjoys worldwide popularity especially the eotic Tom Yam Kung, a uniquely piquant prawn soup that is renowned for its simplicity, creativity, artistic flair and delicious taste. Above all, the tastes of Thai cuisines can be amended to suit individual desire, for example, by reducing the amount of chillies in certain dishes to lower the "heat" or increasing amounts of lime juice to increase sourness. Visitore who have tried the exotic Thai food will never forget to order them again whenever their favourite dishes are available.

Pad Thai Formula 1

1/2 pound dried rice noodles 1/8 inch wide
Warm Water
1/2 pound shrimp, chicken, pork or combination
1/4 cup fish sauce
1/4 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons white vinegar
1 teaspoon paprika
4 green onions
1/2 cup vegetable oil (more if needed for step six)
1 teaspoon chopped garlic
2 eggs
3/4 pound bean sprouts
ground roasted chiles (see note at bottom)
ground unsalted roasted peanuts
Lime wedges

1. Soak noodles for 20-25 minutes in enough warm water to cover them.
They should be flexible and soft, but not so soft that they can be mashed
easily with the fingers. Later cooking in liquid will soften them more.
Drain them throughly in a colander while preparing the other ingredients.
Traditionally they are left in full-length strands, but you may cut them
into 8 inch lengths if you find it easier to stir-fry then that way.

2. Peel and devein the shrimp leaving the tails intact(or remove if preferred)
Slice chicken, pork into 1/8 inch strips 1-2 inches long.

3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until
the sugar dissolves. Set aside. Slice green onions both the green and white
parts, diagonally into 1-1/2 inch long pieces. Set aside.

4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir
fry until light golden. Add the meat and stir-fry until shrimp is pink. If
using chicken or pork stir-fry until pink disappears. Add the noodles and
toss lightly to coat with oil and the distribute meat and garlic( I often
do this in a larger pot since things tend to come out of the wok).

5. Add the liquid from step 3 and bring it to a boil rapidly, gently
folding the noodles without breaking them. Reduce heat to medium and
boil the mixture, folding frequently until the noodles have absorbed the
liquid (I find a pasta server works great for this step).

6. Lift the noodles gently from one side of the wok. Pour a little oil
along the side of the wok, then break the egg ad slip it into the oil.
Break the yolk and cover the egg with the noodles immediately. Repeat
this on the opposite side with the other egg. Allow eggs to cook
undisturbed, over moderate heat until they are set and almost dry.
Additional oil may by added if the eggs or the noodles begin to stick to the
wok.

7. When the eggs are set and almost dry, fold them gently but rapidly into
the noodles. Try not to break the noodles, which will be soft and fragile
at this point. An effective way is to insert the scoop under the eggs, lift
it through, and fold the mixtureover. Continue the lifting and folding
motion until the eggs are broken up and well distributed.

8. Add the green onions (and bean sprouts if you prefer them mixed in)
and toss the entire mixture quickly and gently, stll avoiding breaking
the noodles. Cook for about 2 minutes or until onions are tender.

9. Take a large platter spread with bean sprouts(if you left them out
above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see
note) and ground peanuts over the top and squeeze lime over the top.
Or serve toppings seperatly for each diner to add according to taste.

Note the peppers: Buy whole dried chiles and the ground floor often because –
not the “trick” of the whole. May Thai peppers used (_VERY_ hot);
Fresh chiles or American can be used. The Thai authorities Chili Peppers are known under the name
Prig the opknoping. You may also be found in the Mexican kitchen items, as part of the
Name “Arbol Chile. Use budget, if you are not accustomed to use it
are very powerful.
Names “Arbol Chiles. Verwenden Haushalt Sie, wenn Sie nicht gewohnt, sie zu benutzen, sie
sind sehr leistungsfähig.

Thai Dining Etiquette – the Moo Kata

Thai food is becoming increasingly popular, with a growing number of Thai restaurants opening throughout the UK. The consumption of foreign foods is now a common occurrence in our daily lives, possibly encouraged by the increase in people choosing to take holidays in more exotic locations.

Either way, food manufacturers at home are noticing that there is a growing demand for flavours that are more exotic. They are supplying that demand with an ever-increasing amount of foreign dishes for us to choose from.

Despite the increase in choice, the most obvious way to truly appreciate foreign food is still to experience it first-hand in the country that it originates from. There is no substitute for freshness of ingredients, and Thai food in particular is famous the world over for using only the freshest of ingredients. Often, when people return from a trip to Thailand, it is the food they miss most. They find that what faces them on the dining table at home to be bland by comparison.

It is no secret that Thai people love to eat, and dining in large groups is something that they have down to a fine art. Whereas Westerners tend to order individual dishes they share only when offering the occasional 'tasters' to friends, Thais prefer to go about it in a far more communal manner.

Thai diners pass dishes around, with all the food available being shared. It's a social event, with everyone making sure they have a dip of all that is on offer. It would be an alien concept for a Thai person to go to a restaurant and order only the one dish for themselves.

An interesting mode of Thai communal eating, uniquely perfected over the centuries, is called Moo Kata - which literally means 'pork skillet'. It consists of a dome shaped metal pan with a trough running around the edge, not dissimilar to a large, metal bowler hat.

This strange contraption sits on top of hot coals and is placed in the centre of the table. It is then loaded up with a variety of meats while the trough around the edge is filled with hot water. Juice from the meat runs down the side of the dome and mixes with the hot water, quickly turning it to a broth. Green leafy vegetables such as water spinach are added to the mix. In time, this turns into a tasty soup, which is in then ladled into individual bowls.

You really can't compare the experience to anything else; at times it feels like a team sport, where cooperation and skill is required to ensure that every one gets their fair share and that what's cooking on the Moo Kata is cooked to perfection before being served.

If you happen to be with a large group, however, make sure your chopstick skills are up to scratch, as everyone will be working feverishly to cover every square inch of the hot surface.

To travel and to not experience the food is a trip wasted, and Thailand has such a vast array to be discovered that you could possibly eat a different dish every day for the duration of your stay, no matter how long that stay may be!
With the increase in cheap flights there has never been a better time to explore Thai food at its source.

Cooking the best Thai Green Curry

The features of the best Thai Green Curry are prime chunks of tender chicken simmered in a homemade green curry sauce along with fresh, healthy vegetables. This recipe is made different by making the Green Curry paste yourself. The result is a gourmet-style aromatic Thai green curry and beautiful to serve. The key to a good green curry is in not only using the right ingredients, but knowing when to add them. Only use small pieces or cuts of chicken, this allows for faster cooking and the freshest possible taste. Preparation time is 25 minutes and cooking is about 20. SERVES 2-3 Ingredients:
1.1 to 1.5 lbs. boneless chicken thigh or breast, cut into chunks
2.8 kaffir lime leaves (can be purchased at most Asian food stores)
3.A handful of fresh basil
4.1 can coconut milk
5.1 red bell pepper, de-seeded and cut into chunks
6.1 cucumber, sliced lengthwise, then cut into chunks
7.2 Tbsp. Sunflower oil

GREEN CURRY PASTE:
1.4 small green Thai chillies
2.1/4 cup shallot, diced
3.4 cloves garlic, minced
4.1/2 stalk lemongrass, sliced thinly
5.1+1/2 tsp. ground coriander
6.1/2 cup fresh coriander leaves and stems, chopped
7.1 thumb-size piece galangal (Thai ginger), grated
8.1 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
9.1 Tbsp. soy sauce
10.2 Tbsp. fish sauce, plus more to taste
11.1 tsp. shrimp paste (or one extra Tbsp of fish sauce if unavailable)
12.1 tsp. sugar

Preparation:
1.Prepare the chicken and chop the bell pepper and cucumber.
2.Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut the lime leaves into thin strips. Reserve.
3.Take the "Green Curry paste" ingredients and in a mortar and pestle, or food processor, make a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
4.Heat up a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the curry paste.
5.Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk). Stir well to mix in.
6.Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
7.Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
8.Add the red bell pepper and cucumber, plus the strips of lime leaf, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colourful.
9.Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
10.Serve this curry in bowls with rice served separately, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk.

Tom Yum Goong : Thai popular food (cuisine recipes)

Thai Hot and Sour Soup with prawns



Tom Yum is a very popular food in Thailand. Foreigners tend to know as Tom Yum Goong (Thai Hot and Sour Soup with prawns). All foreigners who visit Thailand often order Tom Yum Goong menu. Tom Yum Goong is a kind of soup that are hot and sour taste. Thai People favor to eat Tom Yum Goong with rice. In addition to prawns, Tom Yum can also enter other types of meat such as pork, chicken or fish variety.

Vegetables which need to put in Tom Yum, including lemon grass, galangal root, kiffir’s lime leaves and use lime juice, bird’s eye chily, sugar and fish sauce to seasoning. You can also include other vegetables such as tomato or mushroom (as straw mushroom or Sajor-caju mushroom).

Tom Yum Goong’s taste is hot and sour with salt (by fish sauce) and little sweet. In addition you can add Nam Prik Pao to have intense taste or add milk or coconut milk to have a silky taste that often called Tom Yum Goong Nam Khon.

As the well known that the Tom Yum Goong is very popular for foreigners. So, I will tell you how to make Tom Yum Goong.

Ingredients : (For 2 Serving)
1. Fresh peeled prawns 200 grams (7 oz.) (Can decrease as size of fresh prawns)
2. Straw mushroom 100 grams (3.5 oz.) (Slice 4 split.)
3. 2 Cups of water.
4. 2 Pieces of pounded fresh Lemon grass
5. 2 Slices of galangal root
6. Piece of pounded Coriander root
7. Kaffir lime leaves 3 leaves
8. 10-15 Pounded Bird's eye chilies (Can decrease as spicy as you can eat)
9. Fish sauce 5 tbsp.
10. Lime juice 5 tbsp.
11. 4 Fresh coriander leaves

You can follow How to do Here :

Learning to Cook in Thailand – The perfect destination for a culinary vacation

Thailand is the perfect getaway for a culinary vacation. Whether you aim to become a gastronomic Thai cook or want to engage in cooking as a leisure activity, this is the ideal country to visit. Full of intriguing cultural aspects, traditions, ancient beliefs, breathtaking beaches and eye catching attractions, Thailand is also a great destination to enjoy the art of cooking. There are several cooking schools spread through out the country where you can learn to cook delicious Thai cuisine.

One of the renowned cooking schools in Thailand, the Chiang Mai Thai Cookery School in Chiang Mai has gained a favorable reputation not only within the country but also in the international scene. It was opened in 1993 by the famous cook Sompon Nabnian and his wife. Learn to prepare unique and mouth watering Thai specialties under the guidance of this master chef at your very own cooking station in this place.

If you are staying in Bangkok and wish to learn to cook Thai food, the Blue Elephant Cooking School and the Baipai Thai Cooking School are great choices as they offer half day classes. At the Blue Elephant Cooking School you are guaranteed to become a Thai cooking professional. The well trained instructors here will not only teach you to cook mouth watering dishes, but also how to select and buy the appropriate Thai ingredients needed. The Baipai Thai Cooking School offers a unique learning experience in a home like environment. This place is sure to make your classes both fun and interesting, whilst under the guidance of a professional; you will be steered to becoming an excellent Thai cook.

Even if you are holidaying in the southern part of Thailand that is home to the country’s golden beaches, you can still learn to cook in this tropical paradise! The Samui Institute of Thai Culinary Arts in Ko Samui is a famous cooking school that was featured on popular television programs. Providing individual attention, the school is suitable for both the leisure cook as well as the aspiring professional chef.

Tourists planning to spend a few days within Thailand’s main capital and are looking for a Bangkok Sukhumvit hotel to stay in should consider staying at the elegant Bangkok Royal President complex. This complex offers charming and contemporary Bangkok serviced apartments, and is located within walking distance of the main entertainment, shopping and tourist areas of Bangkok.

Some Thai Food Has Six Legs

Many people enjoy Thai food worldwide: spicy soups and salads, flavorful rice dishes are abundant. But in Thailand, fried or roasted insects and scorpions are also popular, readily available, and inexpensive.
Insects have traditionally been a rich source of protein, calories, vitamins, and minerals in the Northern Thailand diet. They are also prized as delicacies. In fact, it is unusual to find an insect which is not eaten in one form or another by local people. Among the most popular are:
• cicadas, locusts, mantises, crickets, and grasshoppers which are all deep fried and are rather crunchy;
• bamboo worms, which are also deep fried;
• giant water bugs, which are steamed; they are also ground into a paste with chili and eaten with sticky rice;
• weaver ants (red ants with a painful bite) and their eggs; sticky rice is dipped into a mixture of ants, eggs, and chili;
• dung beetles; which add a wholesome flavor to curries; however, many people will not eat them because they live in and on excrement.
In addition, Thai people will eat
• the pupae of silk moths and other moths and butterflies; you must first remove the pupae from their cocoons, then boil them until soft with a pinch of salt, finally sautée them lightly;
• the larvae of wasps and bees; these are deep-fried;
and arachnids:
• poisonous scorpions, which are grilled;
• giant tarantulas, which are also grilled.
I have not seen other spiders eaten, but I suspect if it moves, it is considered food somewhere.
Also, termites (large white ants) are grilled and their eggs are a delicacy used to make a flavorful soup.
Where I lived in Bangkok, Sukhumvit Soi 4, every night starting around 5:00 PM, there was a street vendor with half a dozen kinds of fried and grilled insects and scorpions; her customers were mainly the bar girls in the area. Every night she was quite busy as the girls consider these insects a tasty snack, and munch on them as frequently as Western people munch on potato chips.
The lady vendor does not speak any English, but will pose with her wares for a photograph if you give her a 20 baht (about 60 cents) tip. And if you're brave, you could always buy a bag of deep fried bamboo worms.

Cooking Lessons for the Masses

Whether you are a seasoned pro when it comes to the fine art of cooking or an utter novice there should be some cooking classes or resources in your area that can help you learn and improve your existing skills. Surprisingly few people manage to utilize the many wonderful opportunities that are available to them when it comes to cooking classes.

If you are considering a cooking class you should be glad to know that many communities offer them for a nominal fee at night and sometimes on the weekend. These classes are rather basic and often designed to help women learn the basics of a few economical and healthy meals to prepare for their beginning families. If you fit the bill for this, then you should check out your local library for possible leads for these sorts of classes in your area. Even if they do not have the information available it is quite likely that they can point you in the right direction.

If you are looking for cooking classes that you can take with your children, check out your library once again for the first resource. There are also many gourmet food shops that offer cooking classes for parents to take with their children. This is a great opportunity to bond with your child while you both learn to prepare a new dish or two together. It is quite likely that you will be quite surprised by the things you can learn from your child as well as the things you can learn by simply taking the class.

For those among us who are seeking culinary experience with very specific cuisines you will have to search a little more for the perfect cooking classes in which you can achieve your goal. They do exist however, though your chances of learning Thai cooking are much greater in a larger city than in smaller towns throughout the country. If you are really interested in learning some exotic cooking techniques perhaps you should consider a vacation in which you can try out a few new cooking classes while you are there. If you prefer other things on your vacation to cooking you could make a point of attempting one basic class in the cuisine of your choice for each vacation you take. This will give you a little more than the same old souvenir to bring back from your trip and an experience that in many cases is quite memorable.

Finally, if you are looking for a romantic idea, how about signing up to take a couples cooking class? Believe it or not, these classes are often offered in both big and smaller cities. They seem to be all the rage around Valentine's day, perhaps the hint is that the other partner in a relationship can share some of the cooking responsibility or perhaps the idea is that there is more than one way to steam up the kitchen.

Regardless of the reason for taking cooking classes they can bring not only a great deal of enjoyment to your dining room, but also increase your ease in your kitchen. If you've never taken a cooking class, there is no time like the present to do so. No matter how skilled you are in the kitchen there is always something that can be learned.

Thai Food: Adding a bit of spice to your life

When you go to an exotic new country, one of the best parts of the experience can be sampling new taste sensations at the local restaurants.

Thailand is no exception. This is a country of culinary delights. From the extra spicy to interestingly sour you will find a wide range of local foods that will delight your taste buds, fill your belly and soak up tons of booze before you hit the town.

Thai food is typically spicy and has many herbs and spices; this is for a few reasons.

One, Thai’s love spicy food and two, the spices often have medicinal purposes.

Many of us from major western cities already have a fairly good idea of what Thai food is from our own local restaurants. Still, the food here is obviously going to be better, made with local ingredients and not exactly what you expect.

The first major difference that you will notice is that there is no knife on your place setting. Instead you get a spoon!

This goes back to ancient Buddhist customs where serving someone a large piece of meat would be deeply offensive; so all pieces of meat or fish are already cut into small portions that can be easily brought to your mouth with a Thai spoon.

Another big difference is that Thais rarely eat alone and everyone shares each other’s plates of food. Typically, if two Thais go out together they will order three main courses. If three Thais go out together they will order four main courses, and so on and so on.

Soup also comes with every meal; but unlike in the west they don’t eat it as a separate course. Instead it is enjoyed at the same time as the main course as a way to incorporate a variety of taste sensations.

Almost all Thai meals are served with a plate of rice.

Every course brought to you will provide you with complete taste balance. If one part of your meal is very spicy, the other part will be very bland. If part of your meal is sweet, another component will be sour.

This is also part of the Buddhist way of looking at meals.

A Different Type Of Curry

Curry is used in many Thai dishes but in a different way than you will be used to if you associate it with Indian food.

Indian curries tend to burn in your mouth for long periods of time Thai curries, on the other hand, tend to burn hotter at first, but quickly diminish in your mouth. Nearly all Thai food is spicy. Hot peppers are in most dishes. If you want non spicy, make sure to request that!

Indian curries are also made from dried spices while Thai curries are made from fresh herbs.

A Typical Thai Meal

A typical Thai meal incorporates many different courses including:

•Tidbits: Small items to get your appetite going including spring rolls, satay and puffed rice balls.
•Hot Salads: These are often spicy and more often than not have meat or fish in them.
•Main course: Served with soup and rice.
•Dips: Sometimes a main course all their own, sometimes they are included to be shared as part of the tidbit or main course. They are accompanied by vegetables or small pieces of meat.
•Curries: These can also be a main course or stand out on their own. Curries almost always have meat or fish in them.
•Desert: Because of how spicy most Thai meals are, Thai deserts are often much sweeter than you may be used to. They may add the pounds but they will be delicious!
Remember that Thai’s don’t differentiate between Breakfast, Lunch and Dinner. So you will not find the wide variety of breakfast foods that you will in most places. There are tons of restaurants that cater to foreigners and that have excellent Breakfast food and buffets.

It is not unusual for Thai restaurants to serve food as it is ready. It is not considered rude to begin your meal when your food arrives. I have been to restaurants where I was finished with my meal before my friend’s food arrived.

This is not uncommon and not considered rude to eat when your plate arrives.

It is also not uncommon for a group to order and all share the same meal. I have seen many Thai’s order 3 plates of food and then just share at will. If you have an aversion to someone taking food off your plate, you need to make this clear as most people that eat here do so in group settings and it is considered part of the meal to share.

Most places you eat will not offer ‘real’ napkins or paper towels. Instead, they bring you toilet tissue. Again, don’t be offended by this. It is just part of the course. You will also notice that after a meal, most Thai’s get up and go to the rest room and wash their hands carefully.

Tipping is not considered necessary but it is VERY appreciated. I suggest a tip of 20 baht to 100 baht for a meal. It all depends on the price. I know most that read this will disagree but if you have a great meal and you had good service, give a nice tip to your waiter. To do this, you place the tip outside of the bin. If you place the tip inside, it is shared with the entire staff or goes to the owner. If you want to tip your waiter, pay your bin and think separately give them 50 baht (or whatever amount you have decided on) in another hand. This assures that the tip goes to them.

Cooking With Basil - Tomato Basil Soup Recipe

When the days start getting shorter and the growing season is coming to an end, it's the perfect time to make this Tomato Basil Soup recipe. Enjoy the bounty of your harvest now and wow your friends and family with this wonderful soup. Add some yummy rolls and maybe a salad and your all set.

Before you start, be sure the herbs are clean and dry. One way to do this is to water them early in the morning and let them air dry until about mid morning. Harvesting herbs before the mid-day heat allows the plant to retain the essential oils which is what makes them taste so good. Another way to harvest your basil as suggested by Phyliss Shaudy in her book, Herbal Treasures, is to pick a warm breezy day and place two or three bowls of tepid water in the area you are going to work. Harvest the herbs and swish them in the bowls of water and shake off as much water as possible. Then, place the herbs between layers of white paper towels and allow them to air dry outside for 2 or 3 hours. Be sure to change the toweling once or twice. To speed up the process, de-stem their foliage and pat dry the leaves frequently.

Tomato Basil Soup Recipe

Ingredients

2 teaspoons olive oil
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
3 (14.5-ounce) cans diced tomatoes, un-drained
2 cups fresh basil leaves, thinly sliced (I used sweet basil)
Basil or parsley leaves (optional for garnish)

Preparation

Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.
Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil or parsley leaves, if desired.

Grow Your Own Basil

Cooking with basil, especially if you grew it yourself, is wonderfully satisfying. There are so many recipes to try and over 150 varieties of basil worldwide. Pick your favorite to experiment with. A great place to find a wide variety of basil varieties to try in your own garden is online catalogs. You may want to try a variety called 'Genovese basil' for cooking pesto. This large-leaved Italian basil is powerfully aromatic and classically popular, especially for pesto. Simply add pine nuts, Parmesan cheese, olive oil and garlic. That's it, your done! Another choice may be a lime basil. This variety has a tropical combination of zesty lime and sweet basil and is great with grilled fish, pasta, salsa, salads, poultry dishes and marinades, vinegars or jellies. Then, especially for Thai cooks, you will find 'Siam Queen Thai Basil.' This purple leafed award-winner has lovely, fragrant pink blossoms that lure beneficial insects and is used in savory curry dishes. For only a couple of dollars, you can purchase a packet with over 300 seeds. . .plenty to share with a friend.

This tomato-basil soup recipe is a great place to start cooking with basil. Don't let it be the only recipe you try though. With so many varieties on the market, plan now to grow as many as you can.

Luxury Thai Holiday Villas: the Way to Stay!

Luxury Thai Holiday Villas: the way to stay!

Thailand has, over the past few years, seen a large increase in the number of private villas available for holiday rent. Here we investigate the villa market, and make our recommendations as to how to find and book a villa, and where to stay on your next holiday.

These alternatives to hotel or resort accommodation often offer exceptional quality and high standards, but a number of very second rate properties are also broadly advertised on the internet and in some cases offer no more than a room in a tired condominium in a poor location: it is important for the holidaymaker to know how to find an appropriate villa, and to understand the pricing structures generally in place, in order to be sure of securing an enjoyable, clean and properly serviced villa at the right price.

It is perfectly possible to rent your own villa in Thailand for your holiday and to enjoy not only superior accommodation, but also a plethora of services, at rates that in fact make such a holiday the sensible alternative to booking a room - or indeed for those with friends and family, a number of rooms – in a resort.

Why Thailand?

Thailand is a perfect destination for those who wish to rent their own house or villa, for a number of reasons:

- the Thais are widely recognized as a welcoming, smiling people

- The kingdom’s cuisine is world-renowned; whilst most visitors will know the famous dishes such as Tom Yam Kung, the variety of cuisines and regional specialties is great, and even a serious glutton would have trouble trying to experience the exhaustive array of Thai food dishes in just one stay.

- Thailand is a shopper’s paradise, offering unique silks, handcrafted furniture and a plethora of exotic items at a fraction of the cost of such goods in the West. Clothes, leather goods and decorative items are often at the top of the visitors’ shopping list.

- Thailand offers exceptional value for money: even five star hotels cost a fraction of what they do not only in the West but even in other Asian capitals such as Hong Kong or Singapore.

- Thailand welcomes millions of visitors to its shores annually, and personal safety is generally excellent. Any reported crimes tend to be minor, involving jewellery scams and the like, but the more experienced traveler is hardly likely to fall for these. Most visitors will feel infinitely safer in Thailand than they ever would in equivalent capitals such as London, Paris, New York etc.

Which Thai region should I visit?

The visitor to Thailand today is spoiled for choice, with villas available throughout the kingdom.

For shorter stays, we would recommend a single destination stay, so that you can avoid the hassles of travelling and fully explore your chosen location. For longer stays, why not combine a stay in two very different locations, allowing you a greater exposure to the country and its diversity, whilst taking advantage of its inexpensive domestic travel networks? (see below)

Thailand is generally divided into four main regions.

Bangkok and the central Plains

Bangkok is a sprawling metropolis which, despite its famous gridlocked traffic and teeming streets, offers a great variety of things to do and to discover, to those with patience and a will to explore. The restaurants in Bangkok are second to none, whether you seek Thai or foreign cuisines, and its weekend and other markets deserve to be explored, as do many of its lesser know temples. A cruise on the Chaophraya river – perhaps by privately chartered long-tail boat - is an excellent way of seeing much of the city without being reduced to tears by the traffic.

The North

The North of the country is home to cities such as Chiang Mai, Chiang Rai and Mae Hong Son. With tropical jungles and hills, the North attracts those looking to go trekking or seek out places of natural beauty. Do try to avoid the larger cities, as tourism is so developed here that you run the risk of simply being “processed” through a number of popular elephant camps and well-trodden hill tribe treks.

The Northeast

The Northeast is the largest region of the kingdom, yet has been largely untouched by tourism. The Northeast (or isan) is the rice-bowl of the country, and is predominantly agricultural, producing rice, sugarcane, tapioca, eucalyptus and, increasingly, rubber. Major centres include Khon Kaen and Udon Thani, and the mighty Mekong river twists along this region’s borders. The people here are perhaps the most open and fun-loving in the country, perhaps because their lives are based on village traditions where overt consumerism has been much slower to advance than in the other booming parts of the nation. Travel to the Northeast is recommended for those looking for a unique experience, to get away from the tourist crowds, and to immerse themselves in something new.

The South

The south of Thailand is renowned for its famous beaches and seaside resorts, such as Phuket, Krabi and Koh Samui. Some of the country’s most expensive holiday villas are found here. Travellers should be aware of the security issues in the south of the country and avoid journeys to the southernmost provinces: your local government’s website will post updated advisories with travel recommendations and warnings.

The vacation villa market

Holiday villas in Thailand tend to fall into one of two categories. They are either privately owned, self-contained homes, or villa units forming part of a resort complex. These are quite different propositions!

Resort Villas

The resort-centred villa essentially comprises a resort’s superior room inventory, and will be priced accordingly. In many cases, these villas will have been professionally designed by the hotel designer itself, and then sold to a third party buyer, who in turn joins the letting pool operated by the developer to provide a return on investment on the villa buyer’s acquisition.

The advantage here is that the villa occupants will generally be able to avail themselves of the additional facilities or services provided by the resort, albeit at ‘resort” prices. The disadvantage is that, for those seeking a more genuine experience, they will find themselves simply a guests within a resort complex, and considered as additional – if well-paying – “keys”.

Private stand-alone villas

Private villas are generally second homes owned by individuals, located on an individually-held land plot.

These may be rented “as is”, with the guests picking up the keys at the start of the trip and returning them at the end, either with or without a cleaning or security deposit. Alternatively, the villa may have its own staff, generally living off property but available throughout your stay to take care of cleaning, laundry, cooking or local visits etc.

Whether you choose a resort villa or privately held property, you should expect to pay a partial deposit at the time of booking, either by credit card guarantee or by a wire transfer.

Tried and Tested

We tried a number of villa vacations in Thailand, and below highlight one resort villa and one private villa – each offering an exceptional holiday but altogether different experiences.

Green Gecko, Northeast Thailand

Green Gecko is a privately owned villa located on a large country estate, surrounded by woodlands, plantations and rice paddies in the heart of Thailand’s rural northeast, near a town called Udon Thani. Free airport transfers were arranged from the airport, which is accessible via a 50 minute flight from Bangkok on Thai Airways, or budget airlines Nok Air or Air Asia.

In contrast to more mainstream locations, our stay here allowed us to discover and experience the real Thailand, off the beaten tourist track.

The villa’s architecture was traditionally Thai: an impressive wooden staircase led up to the raised and enclosed wooden deck, where our delightful private swimming pool was located, with bucolic views of the surrounding countryside and the evening sunsets. The steeply pitched roofs made of terracotta tiles gave the house an almost temple like appearance. A raised “sala” here offered protection from the strong midday sun and became our favourite spot, with its views over the pool.

Accessible from the deck in two separate buildings were the two bedrooms (each air-conditioned), as well as the living and dining room and kitchens. The master bedroom had a sturdy teak four-poster, king sized bed, with a cotton duvet and feather pillows, a large adjoining bathroom and WC and an outside garden shower. The second bedroom had a queen sized four poster, again with a spacious adjoining bathroom / WC.

The main air-conditioned building housed a dining room with a dining table and seating for six, a living room with comfortable sofas and views onto the pool deck, and a sunken area decorated with futons for lounging in front of the large screen LCD television (complete with a separate high-end home theatre system and international satellite channels). Leading off from this area (behind sliding wooden panels) was an additional WC, and a fully equipped Western kitchen (with built in microwave, oven etc), that in turn led out to a stainless steel Thai kitchen.

We must confess that this all looked very user-friendly, but that we never used the kitchens - with the exception of helping ourselves to a few iced beers from the refrigerator! As the owner is a former chef, he prepares all his guests’ meals throughout their stay, varying the spiciness or composition of these to his guests’ tastes. We were delighted to be shown around the gardens to collect a number of herbs and spices, which we were then shown how to spirit into deliciously fresh and tangy Northeastern dishes. We tried the classics too: Thai food certainly is mouth-watering, and staying at a villa like this where all meals are prepared for you, by a chef who is willing to share his secrets, was a boon!

We spent a good deal of time just lazing by the pool in complete privacy, but also enjoyed a number of excursions with our hosts to experience some of the sights and sounds of the Northeast. These included a spectacular trip in a small wooden boat, across a lake that was fundamentally a vast expanse of pink lotus flowers, interrupted only by the occasional fisherman or wallowing water buffalo (marriage propositioners, take note!) We also visited a local museum that seemed to denominate Thailand as the home of the bronze age, and a number of rowdy, colourful local festivals and wet markets, as well as silk and cobra farms. But our lasting impression was one of rural simplicity and ever-friendly locals, keen to ensure we enjoyed our stay and sample an unending variety of indigenous foods and drinks!

Green Gecko may be booked for stays of 2 nights or more via their website, where availability and rates may be checked online (from around US$280 including all transfers, service and meals.)

Green Gecko

134 Moo 13

Baan Um Jaan

Tabol Um Jaan

A. Prajak Sinlapakhom

Udon Thani

41110 Thailand



Green Gecko

Green Gecko’s sister property, Gecko Villa offers a cheaper three bedroomed alternative to those on a tighter budget (from around US$160.)

The Villas at Napasai, Southern Thailand

The villas at Napasai are located within the seafront resort complex on the luxury North coast of the island of Koh Samui, in Thailand’s southern province of Surat Thani. Koh Samui is accessible via Bangkok Airways from Bangkok, with flights taking approximately one hour (depending or aircraft chosen).

The resort is part of Orient-Express Hotels, Trains and Cruises: as such, both the villa and the resort were professionally managed, and we were able to choose between cooking up our own Thai meals after a visit to the local markets, or to simply walk to the resort’s excellent Thai restaurant in the evening.

The villas themselves were located at one end of the property, sandwiched between a steep hillside behind our house and the sea in front. Each of the villas is tiered down the hillside to the seafront. We stayed in a two bedroom villa, but three bedroom properties were also available. Beyond the two well-appointed bedrooms, our property had a spacious living and dining room with its own kitchen, a maid’s room, and, at the ground level, a private swimming pool and “chill-out” area. The main living room was well furnished and had a DVD player, satellite TV, and charming sea view balcony, where we spent most evenings.

The island of Koh Samui is a major international tourism hub and as such plenty of activities are available for the guest, from exploring waterfalls, to elephant rides, paintball, sea sports, diving, fishing, golf etc. The hotel also offers boating activities, Thai cooking classes, tennis courts, a fitness centre and a spa.

We booked online at the hotel’s own internet site, taking advantage of a special offer. Rates for a two bedroom villa are seasonal and start at around US$850++ per night, including complimentary American breakfast.

Napasai

65/10 Baan Tai, Maenam,

Koh Samui,

Surat Thani

84330,

Thailand

Tel: (66-77) 42 92 00

Fax: (66-77) 42 92 01



Napasai

Finding your Thai Villa on the internet

Choosing an appropriate holiday villa on the internet is easy using Google, Yahoo, MSN etc. Remember:

• Play with your search terms: use more specific words to help you drill down to receive a more “targeted” property. “Rural villa with pool Thailand” will give a more specific set of results than will “Thailand Villa”, and will be less likely to return a listings site.

• Where possible, book directly with the property owner rather than via a listings site - in all likelihood such a listings site will be charging a commission on top of the normal rate.

• Don’t be afraid to ask for references.

• Travel in the off season, and book early. Book ahead, as when a standalone villa is booked - it is booked!

• Make sure the property you choose has a telephone and address listed.

• Travel somewhere different! What makes a stay in a private villa memorable is the way it can take you out of the tourist centres to enjoy a more authentic holiday.

Thailand’s Airlines

Thailand’s flag carrier offers numerous domestic flights, but travelers “in the know” will turn to the local discount airlines. These offer frequent flights at a fraction of the price and in relative comfort. Try Nok Air or Air Asia.

Koh Samui is served by the “boutique airline” Bangkok Air.

Discovering Thai Cuisine

If you've never tried it before, you might think that Thai cuisine tastes a lot like other Asian cuisines. While it does have both Chinese and East Indian influences, it also has its own identity that separates it greatly from the foods served in neighboring countries. Thai food consists of four regional cuisines and is known for its balanced flavors, fresh ingredients, and fantastic aromas.

Thailand happens to be the number one exporter of rice in the world, and as such its rice (particularly its aromatic Jasmine rice) is the staple food of its people. While Western cuisines generally focus on a main entree of meat accompanied by several side dishes such as bread and vegetables, Thai cuisine usually consists of one dish with a base of rice or noodles accompanied by fresh herbs, vegetables, and a meat or mixture of meats. Thai food also contains five flavors: sweet, sour, salty, spicy, and bitter. What makes Thai food unique is that it balances all of these flavors harmoniously into a single dish.

Some of the most common vegetables found in Thai cuisine include shallots, cucumbers, carrots, bean sprouts, eggplant, zucchini, green beans, celery, and mushrooms. Popular meats in Thai recipes include seafood such as shrimp, prawns, clams, fish, and mussels. Pork, chicken, beef, and duck are also heavily used. Tofu, a meat substitute made from soybeans is another frequent addition.

Unlike many other cuisines that use dried spices and herbs, Thai cooking uses the freshest ingredients available. One of the primary flavoring agents used is a strong fish sauce called "nam pla". Many dishes also call for oyster sauce or shrimp paste. Shrimp paste is basically a combination of ground shrimp and salt. Other ingredients you'll find in Thai cuisine include lime juice, pineapples, Thai chilies, curry paste, garlic, sweet basil, lemon grass, coconut milk, soy sauce, peanuts and peanut sauce, cashews, mint leaves, cilantro, and galangal root (similar to ginger but more delicate in flavor).

One of the most important dishes to the people of Southern and Central Thailand is curry, which they serve over steamed jasmine rice. While Indian cuisine is also known for curries, Thai curries are considerably different. They are cooked for a shorter amount of time than are the Indian versions, and Thais use more garlic and fresh herbs whereas Indians use dry spices. In addition, Indian curries tend to be drier whereas Thai curries hold more liquid making them more soup-like. In Thai cuisine you'll find water-based and coconut milk-based curries. Red, yellow, and green curries are the best known of the coconut milk variety. Thai curry pastes generally consist of fresh chilies, garlic, lemon grass, shallots, kaffir lime, fresh turmeric, shrimp paste, and cilantro roots. While curry is known for its spiciness, the amount of heat does vary depending on the type of curry you choose.

Thai Foods and Cooking

Thai food has become in recent years one of the world's favorite cuisines. When we speak of "Thai food ", we are in fact talking of four very distinct regions in the country, each with their own culinary traditions. We are speaking too of the dishes created in the royal courts and palaces of Old Siam, that have been passed down through many generations of chefs, and finally into public domain.

Good food also comes up from the street level, and many of Thailand's most popular dishes can be found at the smallest food stalls and restaurants. And there is the influence of China, India, Malaysia and other neighbouring countries. So all these different factors come together under the label "Thai food", and you will find them in varying degrees at any Thai restaurant you care to visit, anywhere in the world.

One of the most distinctive aspects of the cuisine is its use of herbs and spices. With regard to the spices, some Thai dishes are very hot, but by no means all of them. The herbs have another function, in addition to providing flavour, in that they all have to varying degrees various medical and therapeutic benefits.

Thailand has a long history, going back to ancient times, of the use of herbs for medical purpose, and this in turn has permeated the ways of cooking and preparing food. Coupled with its low-fat qualities and its essential freshness, this helps make thai food one of the healthiest anywhere. Another important aspect about Thai food is the hospitality and friendliness, the sheer enjoyment of good companionship and of eating that is such a powerful element of the Thai personality. Sharing a meal is an important part of the day for any Thai person, and meal are very seldom taken alone. That is why all the dishes are generally served at once during Thai meal, and why there is a communal spoon placed alongside each dish for people to help themselves and to serve others.

A Thai meal ideally is a communal affair, principally because the greater the number of dinners the greater the number of dishes that can be sampled. Diners choose what ever they require from share dishes and generally add it to their own plate of rice. All the dish are serve simultaneously, or nearly so. The object is to archive a harmonious blend of the spicy, the subtle, the sweet and sour, and a meal is meant to be equally satisfying to the eye, nose and palate.

Thailand is blessed with many varieties of plants, herbs and spices which ensure s balanced diet. Today, visitors can both relish classic Thai menus and the benefits of a natural diet, and study the art of Thai cooking at several specialist schools in Bangkok and major beach resorts.

Horapha. Kaphrao and maenglak are varieties of sweet basil, annuals growing about 40 cm high. Horapha seems to be the nearest to the sweet basil used

Vegetarian Thai Cooking

The strong influence of Buddhist culture and economic conditions of the country are responsible for the presence of vegetarianism in Thailand.

Thai cuisine or Thai cooking thrives on the exotic blends of spices and fresh key ingredients like lemon grass, galangal, basil and kaffir lime leaves. For obtaining the authentic flavor these ingredients are subjected to sautéing, grilling, grinding and frying based on the need of the recipe.

5 key flavours (sweet, sour, bitter, salty, and spicy) dominate a typical Thai meal. Usually a typical meal combines each of the variety for e.g. a spicy soup, with a bland curry dish and salad, so that one enjoys a harmony of textures and taste within individual dishes and the entire meal.

One key rule of Thai cuisine is that all the raw materials have to be ready before the actual cooking starts. The actual cooking only lasts for a few minutes.

Hope you enjoy the recipes posted and take full delight of a vegetarian Thai meal.

Vegetable Recipe

2 tbsp – Oil

2 No – Dry red chillies large chopped

10 No – Green beans sliced

2 No – Shallots sliced

5 No – Baby corns sliced

¼ cup – Bean sprouts

¼ cup – Roasted cashews

1 tsp – Garlic finely chopped

1 tbsp – Soy sauce

2 tbsp – Vegetable stock or cube crushed

¼ tsp – Sugar

1/8 tsp – Peppercorns crushed

Salt to taste

Heat oil in a wok or a pan, add garlic and cook till brown.

Add the rest of the vegetables and cook on high heat.

Add the seasonings and mix well.

Turn the vegetables on to a serving dish and garnish with coriander.

Serve this vegetable with Thai rice and curry. Or you may also create a fusion meal by combining it with some Chinese recipe.

In Thai Cooking Herbs and Spices Used

Horapha. Kaphrao and maenglak are varieties of sweet basil, annuals growing about 40 cm high. Horapha seems to be the nearest to the sweet basil used in European tomato dishes and Italian pesto. a sauce eaten by the Genoese with pasta and also used as a flavouring for soups for help visit www.bread-bakers-assistant.com. Horapha is used here as a vegetable and for flavouring. Kaphrao leaves are narrower and often tinged with reddish purple. It releases its aroma and flavour only when cooked and is used with fish, beef and chicken. Maenglak leaves are slightly hairy and paler green than horapha. It is sometimes called lemon-scented basil but definitely has a peppery taste when chewed; it is very similar to Italian dwarf basil and is used as a vegetable and for flavouring. The seeds (luk maenglak) are used in desserts, becoming gelatinous when soaked in water for a few minutes. In countries where these sweet basils are not available fresh, you should grow them yourself since dried ones are useless and all three are easy to grow from seed. In temperate climates they may be grown outdoor in summer in full sun or in pots in the kitchen window the rest of the year

Mint; bai saranae; Mentha arvensis. this mint is similar to the mint used for mint sauce in England and is used here as a vegetable and for flavouring.

Pepper; Phrik thai; Piper nigrum. Black pepper is milder but more aromatic than white pepper. Fresh green peppercorns are delicious with a special aromatic taste of their own and are available all year round but are best towards the end of the rainy season.

Chillis; phrik: Capsicum spp. Scientists believe that chillis are native to Central America and that they were brought to India and the Far East by the Portuguese in the 16th Century. They are called "ship pepper" in India to distinguish them from the native pepper, Piper nigrum or phrik thai. This means that Thai food has been chilli-hot for only the last 400 years. Many Thais, including one of our foremost botanies, are reluctant to believe this, arguing that chillis may have been brought to Asia across the Pacific or even that chillis originated in Central Asia and were taken by Mongoloid people to the New World for help visit www.bread-machine-cookbook.com. They also argue that chillis have been known and used for centuries as a medicine as well as a condiment, to lower high blood pressure and cholesterol.

Whatever the arguments, there are over ten kinds of chillis in local markets varying in size and pepperiness. The smallest and hottest is phrik khi nu of which the kind called phrik khi nu suan is the hottest. Phrik chi fa are finger size and may be red. green or yellow. Both these chillis are Capsicum frutescens. A larger one. Capsicum annum, phrik yuak, is pale green and used for stuffing. Another variety popular in Chiang Mai is phrik num. The bell or sweet peppers are not used in Thai cooking but may be used as substitutes. In recent years a new chilli has been imported from Mexico called phrik khi nu Kaset which has a longer pod than our native phrik khi nu.

Garlic; krathiani: Allium sativum. Garlic can he bought in quantity and should be hung by its stalks. It is easier to peel garlic after smashing the cloves with the side of a knife. To make garlic oil. chop a handful of garlic, and fry it in plenty of hot oil until golden. The oil and the fried garlic can be stored in a jar for garnishing kaeng child and for tossing with noodles and rice. Pickled garlic: krathiam dang; pickled in vincai flavoured with a little sugar, may be bought at almost .any market.

Thai Cooking 101

Influenced by Chinese stir fries and Indian curries, Thai cuisine is a hodgepodge style of cooking that encourages experimentation, which will come in handy if you have trouble finding some of its more obscure ingredients.

Unfamiliarity with these foreign flavors, let alone figuring out how they relate to each other, is a common beginners' obstacle, but don't let that discourage you! We promise this will be quick and relatively painless, and the reward-exposure to a new world of flavors-is well worth the effort.

So the next time you're planning a meal, resist your hankering for a quick take-out fix; check out our beginners' guide to Thai cuisine below instead, and find out how a little culinary background info and an adventurous palate can make cooking something you actually look forward to, and healthy! We've also compiled a list of several traditional Thai ingredients along with everything you'll need to know to about them, from cooking techniques to health benefits to tips on where to get them. So get psyched for...

Thai Cooking 101

Unlike westerners who generally eat in several courses, a typical Thai meal has just one and is laid out all at once. Steamed rice is a constant at mealtimes, and is accompanied by a number of (typically wok-fried) dishes-approximately one per guest. Eating together is a communal activity, and all the dishes are shared around the table according to custom.

There is generally a balance between sour, salty, sweet and spicy flavors in a dish or across a meal, and it is believed to restore harmony between the body's Yin and Yang forces. The Yin represents cold, or soothing energy, e.g. coconut milk, and the Yang represents hot energy that increases the pulse rate, e.g. chili peppers.

This theory has been passed down from generation to generation, and while many swear by it, we encourage you to find out for yourself.

Jasmine Rice

The highly-prized and aromatic jasmine rice is almost exclusively native to Thailand, making it one of the less accessible fundamentals of Thai cuisine Don't panic just yet, jasmine rice lovers: more health food and specialty stores are stocking jasmine rice in their packaged grain section, and Asian groceries/marketplaces are even more likely to carry it. Another popular Thai rice is short-grain sticky rice which is easier to find at similar markets, and can be substituted by sushi rice if unavailable.

Tip: Store dry Jasmine rice in a cool area away from moisture and open air; cooked rice can be refrigerated for up to seven days, or stored in the freezer for six months.

Lemongrass

An essential ingredient in Thai dishes, Lemongrass is an aromatic (some say minty) herb with a lemony flavor. It grows in long fibrous stalks of which only the juicy white-yellow bulbs are used, and it is customary to bruise them with a knife before cutting and cooking to help bring out their aroma and flavor in a dish.

Lemongrass can be finely minced and added to curries and pastes, but it's most often used like cinnamon or bay leaves, which are typically removed before serving.

Lemongrass has been used since ancient times to relieve fevers, abdominal pain and cold symptoms. It is slowly becoming a more common sight in health food stores and can almost always be found at Asian groceries. If you're not lucky enough to have one in your area, a mix of lemon zest (rind) with a small amount of ginger is a common substitute for lemongrass, and lemon leaves are sometimes also used. If fresh lemongrass is unavailable, there are dried and powdered varieties. Two tablespoons of powdered spice is equal to about one fresh stalk, and use an extra 2-3 pieces if cooking with dried lemongrass (when seasoning, bear in mind that dried lemongrass is already salted).

If you want the freshest lemongrass possible, you can grow it yourself, but keep it indoors during the colder months if you live in a cooler climate. Seeds can be bought online or at specialty seed stores, or you can just germinate a bulb from another stalk in a jar of water until it roots, and then transfer it to its own pot.

Tip: Basil is another garden-friendly component of Thai cuisine that flourishes in many climates.

Coconut Milk

A ubiquitous staple in Thai food, Coconut milk is the rich base for many curries, sauces, drinks and sweet dishes and is often used to balance out hot or spicy elements. It can be found in most supermarkets or even made at home!

To prepare coconut milk, mix the grated meat of a ripe coconut with warm water and then squeeze out the juice, but unless you can find fresh coconuts, you're better off using the canned stuff.

A layer of fat at the top is normal (like with real milk), and this fat lowers bad cholesterol (LDL) while promoting good cholesterol. Coconut milk also boosts immunity and provides valuable fatty acids, putting it at the top of the list of healthy Thai ingredients.

Palm Sugar

Palm sugar is made from the sap of the palm tree and can be found at Asian or Indian specialty food stores. Since it stores well, ordering online is also entirely acceptable. Aside from sweets and desserts, palm sugar can also be used in savory dishes, like fish, to play against their saltiness. The sugar is a golden brown paste, and can be light-colored or dark and gooey. If you can't get your hands on any, you can substitute with brown sugar.

Fish Sauce

Perhaps the most widespread taste in Thai food is fish sauce, sometimes called the soy sauce of Southeast Asia.

The best fish sauces are usually thin and virtually clear with a salty taste derived from fermented fish (anchovies are the most common).

It has a very pungent aroma and is said to be an acquired taste, but it's practically used as a salt substitute in many parts of the world. Sugar is sometimes added to highlight its saltiness.

Fish sauce can virtually always be found at an Asian marketplace/grocery near you and is also becoming a regular in the aisles of many specialty-foods store.

Chilies

Generally speaking, the smaller the pepper the hotter it is, and the prik kee noo, the smallest and most popular of the Thai chilies, is no exception. Recent studies show that eating hot red peppers like these can help you fight fat all in itself! Chilies can be served in countless forms, from dried pieces (which are hotter than fresh ones) to minced in a sauce.

The pri kee noo is rated the second hottest pepper in the scoville scale, an index of hot peppers, and the seeds are the hottest part. Many cookbooks recommend preparing them with gloves to avoid skin irritation and not to touch your eyes before washing your hands.

If you can't find Thai peppers, try dried whole Mexican chilies and soften them with a soak in hot water.

Tip: Don't drink water to relieve chili heat-rice, beer or milk drinks do a better job.

Congratulations! You've passed the course and learned the basics of Thai cooking. Hopefully this guideline has made you feel more comfortable about experimenting with eastern cuisine and armed you with all the facts you need to prepare mouthwatering nutritious meals. For healthiest results, use small amounts of oil and opt for steaming instead of frying whenever possible. Now go have some fun, and don't be afraid to experiment with different ingredients and combinations. Variety really is the spice of life, and it's also one of the best ways to get your family excited about eating healthy.

An Introduction to Thai Food

A Guide for the Gastronomically Timid British Newbie

A surprising number of us Brits are still very wary of "foreign food". Despite claims that curry is now as much an English national dish as roast beef or fish and chips, there are still many people who are missing out on flavours they never dreamed existed. Whether we like it or not, the British palate is not renowned for its sense of adventure. Our indigenous cuisine is universally regarded as bland and, apart from the odd dash of mustard or horseradish sauce, hot and spicy are not qualities easily found in a traditional British meal.

Indian and Chinese foods have gained wide acceptance as recent generations have grown up with their presence. Other spicy foods that have long been popular in the USA, such as Mexican and Thai, have taken longer to become established in the UK. Mexican cuisine is still something of a novelty, but Thai food has enjoyed a veritable explosion of popularity in the last decade.

It is, perhaps, the universal presence of rice that misleads the uninitiated Brit into assuming that all South East Asian food is much the same. This misconception, although typical of the British indifference to, and ignorance of, exotic cultures, could not be further from the truth. The four regional styles that comprise Thai cuisine contain a range of unique and spectacular dishes. While the influence of Thailand’s Asian neighbours, particularly China, is present in some recipes, the richly structured native Thai cuisine evolved from a fusion of many influences. Trade routes brought input from Europe as well as other pats of Asia.

Thai cuisine has elements in common with both Indian and Chinese food, but offers advantages over both. The aromatic flavours are more prominent and varied than in Chinese food, and the majority of dishes are lighter and less fatty than Indian foods.

Rice, vegetables, fish and fresh herbs and spices are essential elements. Some common Thai ingredients, such as turmeric, which has anti-oxidant and anti-inflammatory properties, are often included in lists of so-called "super foods". When one also considers the relatively small amount of red meat used in Thai recipes, it is not surprising that it is regarded as one of the healthiest cuisines in the world.

But, health considerations aside, the best reason for the timid British diner to try Thai food is its impressive range of flavours. To get the full benefit of the experience, it is a good idea to partake of a meal served in the traditional manner. The company of two or three people is so much nicer than dining alone, so a Thai meal should be a communal occasion. In general, the more people present, the more dishes will be ordered, and the more different things may be tried. As a rough guide, it might be expected that two people would order three dishes in addition to their rice. Three diners might order four, or maybe five, dishes.

When the food arrives, each dinner guest will receive an individual plate of rice, which forms the base upon which she may construct a meal according to taste from the dishes that have been ordered. Each will choose whatever she fancies from the shared dishes and add it to her plate of rice. While eating the meal, soup may be enjoyed as an accompaniment and does not have to be taken as a separate course. This sometimes surprises first-time diners.

Thai food is usually eaten with a fork and spoon; something which greatly reassures those who might have expected to have to master the unfamiliar technique of chopsticks. Chopsticks are actually used rarely, generally only for eating some noodle dishes. As all elements of a Thai meal are usually served in nice, bite-sized pieces, it is easy to eat one’s dinner with dignity.

In some part of Thailand, as in many parts of the world, it is common to eat food directly with the right hand instead of using cutlery. Practicality, and the sometimes rather rigid British sense of propriety make this an uncommon technique to use in restaurants, and it probably goes without saying that the spoon and fork option will be seen as preferable by all present!

Amongst the fare, one might find various snacks and side dishes such as rice cakes, satay (a kebab-like meat snack, skewered with bamboo and often served with a peanut sauce) and spring rolls. General dishes might include omelettes and stir fried or sweet and sour dishes. Soups, curries and various dips are all likely to make an appearance, as is a salad. The Thai salad is, however, often a little different from its conventional British counterpart in the use of sweet, sour and salty flavours along with the spiciness of chillies.

Like many Asian cuisines, Thai restaurant cookery has made the occasional adaptation to take advantage of ingredients local to the country in which it operates. Broccoli, for example, is used in many British Thai restaurants, but it is rarely used in Thailand itself.

It is beyond the scope of this article to describe in detail the flavours of individual Thai dishes. Suffice it to say that there is something to suit every palate. Thai cuisine specialises in balancing spicy, sweet, sour, salt and bitter flavours, and as fresh herbs generally take precedence over strong spices, those flavours are perhaps less daunting than those in some of the fierce curries to be found in Indian food. That is not to say that Thai curries lack fire, but the spice-heat is perhaps more fleeting than that from Indian foods, and thus the palate is more quickly free to enjoy the flavours of other dishes. The meal is usually rounded off with a welcome sweet or fruit desert to contrast with the spices and herbs of the main meal.

A Thai meal is a visual experience as well as an olfactory one. The presentation of many dishes is colourful and rich in varied textures. The attractiveness of the food, the richness of the flavours and the emphasis in communal enjoyment of the meal make Thai dining an experience that should not be missed.

Top 10 Must-Not-Miss Thai Food

Thai cuisine is one of the best gourmets in the world. It is well known for the diversity of ingredients, outstanding spiciness and ample medicinal properties. Most of Thai food is cooked and refined with more than two types of herbs or spices which are beneficial to health.

The (mostly unconscious) principle Thai food is the balance of five flavors which are spicy, salty, sweet, sour and bitter. The one indispensible ingredient which is generally used in seasoning a majority of Thai cuisine is fish sauce. Thai food is eaten either as a single dish or with rice. Steamed rice is the staple food although sticky rice is more popular in the north and northeast of Thailand.

Thai food is one of many things that you should not miss while you are traveling in this beautiful "Land of Smiles". Since there are numberless delectable Thai dishes, I am writing this guideline for you to select the most distinctive and authentic ones out of the plethora of Thai signature dishes.

The following list is a top 10 rank of Thai food that you must not miss. The consideration and ranking is based on the popularity, uniqueness and authenticity of the delicacies. Here are the winners.

10. Kai Pad Med Mamuang Himmapan (Stir-Fried Chicken with Cashew Nuts)
Even though Kai Pad Med Mamuang Himmapan does not represent the overview of Thai food but it is a very nice treat to your bland taste buds. Since it is by no means spicy or hot, this slightly sweet and salty chicken fried with crunchy cashew nuts is aptly satiating for children or beginners who are not used to spices.

9. Por Pia Tord (Fried Spring Roll)
Fried spring roll is one of the most popular appetizers among foreigners because it is not spicy and comes with sweet and sour dip. Spring rolls are crispy pastries with fried vegetable fillings. Though spring rolls are commonplace in many Southeast Asian countries, Thai Por Pia is different in flavors with a special dip prepared from Japanese apricot.

8. Panaeng (Meat in Spicy Coconut Cream)
Panaeng can be cooked using either pork, chicken or beef. Panaeng tastes like Thai red curry but the coconut milk sauce is relatively thicker and richer. Compared to Thai red curry, Panaeng is mildly spicy and sweet. Paneang is best served with warm steamed rice. There is nothing to dislike about Panaeng expect the fact that it can be too greasy or fleshy for some people.

7. Som Tam (Spicy Papaya Salad)
Som Tam is one of the most popular foods among Thai people for its fiercely spicy and sour flavors. Som Tam, which literally means "Sour Pounded", is a spicy salad made from a mix of fresh vegetables including shredded unripened papaya, yardlong beans and tomato. Som Tam is unique that the spicy dressing and salad vegetables are pounded and mixed in the mortar using a pestle. Somtam is usually served with grilled chicken and sticky rice. Som Tam is good for your health that it contains no fat, low calorie and high vitamins. This is a truly authentic Thai dish that will make a great impression. The only reason why I’m ranking Som Tam at No.7 (though it deserves higher rank) is its strong spiciness that might leave your tongue burned and swollen. Just say "Mai phed" (not spicy) to your waiter if you really want to try.

6. Moo Sa-Te (Grilled Pork Sticks with Turmeric)
This tantalizing sweet-flavored grilled pork sticks are refined with rich, juicy sauce made of turmeric and curry powder. Moo Sa-Te makes a savory hors d'oeuvres that will appease any taste buds. These juicy grilled pork sticks are usually served with two saucy dips – one is a mildly spicy thick sauce with ground peanuts, coconut milk and curry powder and another one is a sweet and sour vinegar sauce with chopped shallot, pepper and cucumber to mitigate its oiliness.

5. Tom Yam Kai (Spicy Chicken Soup)
Chicken soup is very good to eat when you have a cold but Tom Yam Kai or spicy chicken soup is a yummy treat that you will fall in love with just in a first sip. Tom Yam Kai is a clear chicken soup seasoned with a blend of chili, lime and fish sauce. The broth is simmered with Thai herbs as lemon grass, shallot and galangal which give it a unique and satiating aroma. My foreign friends order this tasty soup anywhere they go so you should not miss it by any means!

4. Tom Kha Kai (Chicken in Coconut Milk Soup)
Although Tom Kha Kai is another variation of chicken soup, it deserves the No.4 because of its unparalleled taste and popularity. Similar to Tom Yam Kai, the broth is prepared with many types of Thai herbs with the special addition of coconut milk that makes this soup unique. Though the soup is seasoned with chili, lime and fish sauce just like Tom Kha Kai, thanks to the coconut milk, the broth is milder and less spicy. This is probably more liked by non-spicy eaters.

3. Kang Keaw Wan Kai (Green Chicken Curry)
Since we are having three dishes in a row made of "Kai", you would have guessed that it is chicken in English. Not that chicken is particularly popular in Thai cuisine; it is usually used in most curry and soup. Kang Kiew Wan, literally translated as "Sweet Green Curry", is nicely sweet and slightly spicy and tastes very delightful with a proper blend of the spiciness from green curry chili paste, blandness from coconut milk, sweetness of sugar and saltiness of fish sauce. It is usually eaten with steamed rice or served as a sauce to rice noodle known as "Kanom Jeen" likewise to how you eat Spaghetti.

2. Pad Thai (Fried Noodle)
This national dish prides itself for its long history traced back in previous centuries. Pad Thai flaunts the authenticity of Thai culinary arts in using only fresh and best ingredients and the well-balancing of the five fundamental flavors. The stir-fried noodle becomes popular because it tastes yummy and comes with a choice to add in a set of seasonings to suit your appetites. Through history, Pad Thai has evolved into two different styles: the classic and the variation. The classic Pad Thai is a stir-fried noodle with eggs, fish sauce, tamarind juice, red chili pepper plus bean sprouts, shrimp and tofu and garnished with crushed peanuts and coriander while another style is relatively dry and lightly-flavored. The latter is easily found in street vendors and dominant in Thai restaurants in the West but the having classic Pad Thai freshly cooked in its original country is a way to go.

1. Tom Yam Goong (Spicy Shrimp Soup)
No other dishes can defeat this renowned Tom Yam Goong as the optimal representative of Thai gourmet. Tom Yam Goong is truly one of a kind with its fierce spiciness and sourness and a blatant use of fragrant herbs including galangal, lemon grass, kaffir lime leaves, shallot, tamarind and chili pepper. There are two styles of Tom Yam; the clear spicy soup and thick spicy soup. The latter is cooked by adding coconut milk or milk to the broth in order to thicken the stock and give the dish a milder flavor. Tom Yam is very versatile and can be made with prawns, chicken, fish and mix of seafood, and mushroom. Tom Yam Goong is the most popular variety of Tom Yam since Spicy Shrimp Soup is the original. Though not very surprising, Tom Yam Goong is definitely a signature dish of Thailand.

Even though it is commonly known that Thai food utilizes many health herbs and spices, there have always been debates whether Thai food is really good for health since they tend to be somewhat greasy. It is important to note that it depends on each dish; some can be highly caloric but many dishes make a good use of herbs. Garlic, for example, is very good healthwise because it can prevent heart disease, high cholesterol, high blood pressure and cancer.

No matter what the food is, the same old concept of moderate intake comes into play. From Mcdonald’s burger to Japanese Sushi, a key to optimal fitness is to avoid overconsumption. Thus, a claim that Thai food is mainly coconut-based and fattening should never be an adequate reason for you to still order a Big Mac. Ravish your taste buds with Thai food - tasty and healthy!

Food Facts For a Better Life

When you desire to give your body that added boost, you understand that it requires varied additional nutritional help, like, energy bars, supplements, and more. And if you are already part of the Natural health society organization, then you understand it means taking natural health nutritional supplements.

These health nutritional supplements are intended to work with your body. They will guard your lungs, heart, and your skin from any other ailment that you are likely to contract during your life span. For people of all ages, I cant tell you how important this is, a simple education. There are many books available and information online, take advantage of this information for your health, and live a long prosperous life.

Natural health is about taking responsibility for your own health. And with natural health nutritional supplements, you will be able to achieve this goal, it just takes that first step.

There are many products available in the field of natural health nutritional supplements. Pick up a book, go online, educate yourself, and be happy. I did, and cut my stress level by 50%; reduced my blood pressure down to 120/70, where typically under stress it was 150/95.

Not bad, even a bit under the perfect range of 120/80, and Im over 50, just a little bit. I wont allow Heart failure, or Strokes during my lifetime,just enjoy my life and family; understand one important thing, I now have a choice. That is my personal goal in life.

Natural health is about finding and adopting natural ways to health. With natural health nutritional supplements, you get the extra benefit of giving your body all the best there is from nature, which is a great feeling, and reward when you experience the difference, and ask yourself, why didnt I do this long ago.

You will also be helping your body protect itself from harmful diseases because natural health nutritional supplements work to restore your body to health the way nature planned. I found personally, it not only improved my general health conditions, but before I would get the typical once per year cold, like most people. Now I might get a bit of cold, but 2-3 year periods if at all, and not seven days, goes away in less than 4 days, that should say something about good nutrition.

I dont believe there is a magic pill or fix all remedy, but this certainly made a great change for me, and established a constant platform for my overall health.

My doctor cant figure out what happened, why the improvements, although he is my golf buddy, doctors tend to remedy an illness, not always looking at preventive health care options. In all fairness he does remind me to stay off the salt, watch the weight, and exercise on a regular program. And he is correct. Think we have all heard this advice. These recommendations towards health are good for a start.

You will experience the new you and will be proud of the achievements you will have from taking care of yourself. Now, no promises, your golf game, bowling score, etc are going to improve, but my weight is stable at 180lbs, exactly the same as when I was 18 years, when body building, and pumping iron.

So one noticeable thing I really enjoy, is the boost in energy for my age. It did take more than that, and I am going to give you a super important tip. This might hurt a bit, its OK, like anything, take small steps, and you will meet your goals. So here is the super tip that worked for me; simply get off the Dairy Products. With no offense intended to anyone in the business, just referring to my personal findings, and offering what worked for me.

Ive traveled to so many countries; typically work related, with all types of light to rich foods, and certainly the western menu is spreading everywhere. So from experience alone, think about my tips to you.

It was hard for me, but when I wrote a list of my favorites like Ice Cream, Cheese, Milk, etc., that was where I started from, taking the first step.

I rolled out a 6 month plan, and reduced all by 80%. Then continued on further with a balance of supplements, to reach my final goals. To my surprise, over time, I had no craving for any dairy related foods. I still have an ice cream on rare occasions, some cheese, but very moderate. Thats the best tip I can offer, and I hope you read it twice, as its that simple step that will change your health and life.

In addition, with added natural health nutritional supplements, you get to detoxify your body and also to rejuvenate your skin. You can also take health nutritional supplements to help your digestive system. Im going to give you a 2nd important tip for starters with supplements in mind.

Tip number two, not only do I use natural supplements for many reasons, here is a tip that really jump started the whole idea; go try Thai food.

This is an experience that can and will jump start your health in general. Now if you live in the USA, they cook a bit lighter on the spice, but you can ask for food anyway you like. The reason I say Thai food, is simply there are so many types, you will find something you like, thats why Thai restaurants are so popular everywhere, world wide. And they have unique spices, and sauces that seem to please many people, offering new flavors, less saturated fats.

Well, yes I did move to Thailand, and reside here, so being an expert in the foods section, and I've tried them all country wide, just watch out so not to use MSG. They are just getting more sensitive to this (In Thailand), so its OK to ask, no msg please.

Thats tip no two, go out and try it, you will be surprised. Typically you will not find cheese in Asian dishes, however you may find coconut, or sweet milk, and similar things to sort out.

The natural health nutritional supplements alone will also help you with common ailments, which is to say that you will be getting the best defense there is.

My wife has her own grape ranch, a full working ranch growing seedless grapes. So, for her birthday, since Im into health stuff, I built her a grape juice factory, where they actually pasteurize grapes, into juice.

Now this might seem odd, but read up on grapes juice in any health food store, and you will know why one might consider this for health reasons. In fact, write this one down, look it up, and consider grape juice as a natural part of your diet, on a dailey basis.

Since Im into factory things, it was a natural hobby for me. It is beyond FDA standards, and I drink 12 oz. per day. It beats coffee, but I still like my morning cup, but the juice really gives me a morning boost in my diet. Ok, thats tip no. three, simply try different things that work for you, that you enjoy, and watch out for the pizzas.

You will be more focused, as natural health nutritional supplements help to nourish your brain, so that you are continuously functioning like a well oiled mechanism.

I hope you found this as valuable information, based on my own personal experiences. Being middle aged, time and health become more sensitive in life, and if you are truly out to improve you health, just take a few tips for starters. A slight one degree shift in your nutrition can really improve your overall health.

Also extremely rewarding, and you will feel much better about yourself, and accomplishments, if I can do it, yes anyone can. Get started today, its never to late!

Delectable Thai Cuisine

Thai cuisine as we know it today traces its history back into the far past and has undergone numerous changes and adaptations. It nevertheless retains its distinctiveness which makes Thai food highly popular among connoisseurs of fine dining the world over. Thai food will certainly bring an even wider appreciation of its many delights. Like the word “Thai” (which means free), Thai cooks are never rigid in their approach. So be flexible in your interpretation of the recipes, particularly when you are not always able to find every ingredient. This food combines the best of several Eastern cuisines: the oriental bite of Szechuan Chinese, the tropical flavor of Malaysian, the creamy coconut sauces of southern Indian and the aromatic spices of Arabian food. Thai people are used to eating rice with their meal. Most Thai people can’t have sandwiches for their meal. They call sandwiches a snack. Also, most Thai people do not sit down to eat a proper meal because they usually eat when they are hungry, especially kids and teenagers.

The Thai prefer to eat polished rice, tending to look down on untreated rice as inferior. While the polishing and washing removes most of the vitamins, particularly the vitamin B family, the side dishes and sauces that are served with the rice are extremely rich in vitamins and more than replace the loss. Long grain rice in cooked (usually steamed) to a light and fluffy texture without the use of additives such as salt, the seasons and spicy sauces being served separately and added according to individual taste.

A large container of rice is always the centerpiece. Surrounding the large central bowl of rice there will be several dishes offering a balanced selection of flavors and textures. In addition to the rice, a typical meal might include a soup (Tohm Yaam), a curry (Gaeng), fresh vegetable (Yaam), a fried dish (Phad), a spicy hot dipping sauce (Naam Prig) and a steamed one. The soup is served together with the other dishes whereas western customs is to serve the soup before.