How to make Thai Food

Papaya – For Health

2010-10-01T18:31:00.000-07:00

The papaya or paw paw is native to tropical America, but it is now grown in most tropical and sub-tropical regions of the world. The large pear shaped fruits grow up to 8 inches in length approximately. Some varieties remain green when ripe, but most turn deep yellow and orange. Papayas have deep salmon
pink flesh, with an abundance of grey-black seeds in the central cavity, which are edible. The soft, juicy sweet flesh tastes like a cross between melons and peaches.

The Goodness of Papaya
Papayas are rich in Vitamin A and Calcium and contain large quantities of the enzyme papain, which breaks down protein and can be used to tenderize meat. Papain also makes this fruit very easy to digest.

How to Buy
Choose uniformly yellow fruit. Sniff them, the scent should be delicate. Do not buy papayas with damaged or shriveled skins since they bruise easily. If the fruit is not ripe, check the skin around the stem end, it should be yellow, otherwise the papaya will never ripen. Ripe papayas should be eaten immediately. Fruit that is not quite ripe should be left at room temperature until soft and yellow.

How to Cook
Simply cut the papayas in half lengthwise and scoop out the seeds from the cavity. You can eat the seeds (they have a peppery flavor), but they are not particularly pleasant. Squeeze a little lime or lemon juice on the flesh before serving. Papayas can be used in the same way as melons, served solo with a squeeze of lime or sprinkled with ground ginger and served with meat. The cubed flesh can be added to fruit salads, made into ice-creams and fruit drinks or served with yogurt. Finely chopped papaya is perfect with chilies in fresh salsa. The skin can be used to tenderize cheaper cuts of meat. The papain however, prevents gelatine from setting, so do not attempt to make a fresh fruit jelly, cold soufflé or mousse with papaya. Papayas which are not fully ripe can be used in salads, while fruit that is still hard is ideal for relishes and jams.

Medicinal Benefits

1. Consumption of ripe fruit is good for the treatment of ringworms, green fruit treats high blood pressure and is used as an aphrodisiac.
2. The fruit can be directly applied topically to skin sores.
3. The seeds are anti-inflammatory and analgesic and they are used to treat stomach ache and fungal infections.
4. The leaves are used as heart tonic, analgesic and for the treatment of stomach ache.
5. The roots are used as analgesic.

Thai Sweet chilli sauce

2010-09-11T09:42:00.000-07:00

Sweet chilli sauce is a popular condiment in Western and Malaysian cuisine. It is commonly made with chillis and some sweetening ingredient such as fruit or a refined sugar.
It is popular as a dip in European Chinese Restaurant dishes such as prawn toast and spring rolls. It can also be purchased in bottle form, similar to other condiments in the UK.
This sauce's taste compliments many Asian dishes including poultry and meat.

Recipe Red Thai Curry – Kaeng Phed

2010-09-01T18:35:00.000-07:00

Ingredients for 2 persons:
1 package red curry paste
or about 50 g homemade red currypaste
250 ml coconutmilk
250 g meat (pork, beef, chicken…) in stripes or cubes
3-4 Makeur (Thai aubergine), quartered
1-2 Kaffir lime leaves
6-8 small Thai aubergines (Makeur puang)
Salt or fishsauce
Sugar or palm sugar
1-2 stems Horapa Thai Basil
1 red chili
2-3 TS thick coconut cream to garnish

Preparation:
Heat the coconutmilk in a pot, if it´s simmering
add the red currypaste and stir well.
Add the Kaffir lime leaves and the meat
and let it cook slowly until it´s done,
then add the Makeur and let it cook another 5 minutes.
Season the red curry with salt and sugar or fishsauce and palmsugar.
Garnish with whole or roughly chopped Horapa Thai basil leaves,
stripes of a red chili and a few tabespoons of thick coconut cream.
Serve the red coconut milk curry with steamed jasmin rice (fragrant Thai rice).

The Important And Useful Benefits Of Papaya

2010-05-01T18:35:00.000-07:00

The papaya is an amazingly rich source of the proteolytic enzymes. These are the chemicals that enable the digestion of protein. Papain, which is the most important of these enzymes in the papaya, is extracted and dried as a powder for use to aid the digestion, and it is often used as a meat tenderizer, the enzyme partially breaking down the meat fibers - digesting them in fact.

Many experts, such as Dr Lytton-Bernard, have claimed rejuvenating properties for papaya, especially for the control of premature ageing. It may be that it works simply because a poor digestion leaves the body without the correct nutrients. Those who find it almost impossible to digest anything frequently find that papaya used regularly, either in tablet or juice form, marks the turning point in the climb back to vitality and good health.

As a cleanser you can take a quarter pint (150ml) of papaya juice alternated each hour for twelve hours by the same amount of cucumber or green bean juice. Papaya loses some of the enzymes as it ripens, so if you have the choice select them green. They are easy to obtain in most parts of America but are not found in British greengrocers very often. Fortunately there has been a rapid expansion in the numbers of specialist shops providing for the needs of the Indian and West Indian communities where papayas can be bought.

Papaya contains arginine which is known to be essential for male fertility and also carpain, an enzyme thought to be good for the heart. Fibrin also occurs and this substance is not commonly found in the plant kingdom; in man it forms part of the blood clotting process. The papaya is an excellent source of vitamin C, with 82mg per 100g (4oz), and is rich in carotene.

After treatment with antibiotics the use of papaya juice will quickly assist the restoration of the normal bacteria in the gut which will have been destroyed by the treatment. Papaya is good for many digestive disorders and is excellent for improving poor digestion. It has also been recommended as part of the treatment for cancer. Therapeutically it can often be combined with pineapple juice in which there is another important enzyme bromelain.

The skin of the papaya is a first class external treatment for skin wounds and places that do not heal quickly. The pulp from the juicer can be used for this and as a poultice.

Thailand Recipe Green Curry Paste

2010-01-22T18:37:00.000-08:00

Thailand Recipe Green Curry Paste
(Kueang Kaeng khiew wan):
Ingredients:
5-6 small, red Thai onions or shallots
a handful small unpealed Thai garlic cloves
or 5-6 big, pealed garlic cloves
5-6 cm galanga/galingale
4 bulbs lemon grass
10 or more fresh green chili peppers
peel from a Makrut Kaffir lemon
1-1 1/2 teaspoons salt
1-2 teaspoons shrimp paste/Kapi

Preparation:

Chop fresh green chili peppers, lemon grass, garlic, shallots, galanga,
and makrut peel to small pieces
and put it all together in the mortar.
Pound it until You get a smooth paste,
then add shrimp paste (Kapi) and salt and pound again.
Now You can use the green curry paste for Your favourite recipe.
Leavings can be stored in a jar with screw cap
in a refrigerator for 3-4 weeks or can be stored in a freezer.

Recipes with green Thai curry paste:

Makrut Citrus Hystrix Kaffirlimette

2010-01-13T18:38:00.000-08:00

Die Früchte der Makrut Kaffirlimette, auch Kaffernlimette stammen von einem kleinwüchsigen, dornigen Baum, der wahrscheinlich von
der malayischen Halbinseln stammt.
Die Blätter des Baumes, die sogenannten Kaffir Limettenblätter, bzw. Kaffir Zitronenblätter sind ebenfalls ein wichtiges Gewürz in den Küchen Südostasiens.
Von der Kaffirlimette verwendet man in Thailand nur die äußerste Schale, z.B. zur Herstellung von Currypasten, in der malayischen und indonesischen Küche gibt man auch geviertelte Kaffirlimettenstücke zu Gerichten, die dann für einen leicht bitteren Geschmack sorgen.
Die Makrut Früchte haben einen sehr starken zitronigenartigen Duft, weshalb man sie in Thailand als "natürliche Closteine" in Pissoirs verwendet.
Die Kaffirlimette hat viele Kerne und nur wenig Saft,
der zudem leicht bitter schmeckt.
Der Saft findet in den Küchen Thailands keine Verwendung.
Auf den Märkten in Thailand werden nur die unreifen, grünen Früchte der Kaffirlimette angeboten, diese reifen bei zunehmendem Alter
ins Zitronengelbe ab.
Mittlerweile werden Kaffirlimettenbäumchen auch in deutschen Pflanzenmärkten angeboten, da die Pflanze aber nur sehr langsam wächst, wird ein Freund der thailändischen Küche wohl kaum darum herumkommen, sowohl Kaffir Zitronenblätter wie auch die Früchte im Asiashop dazu zu kaufen.

TEN S OF THAILAND

2010-01-02T18:28:00.000-08:00

Thailand
has earned its unsurpassed admiration for the rich assortment of attractions but the ongoing development of the country’s tourism industry indicates that there are still more waiting you to explore. From the abundance of settings and activities, the country is spotting novel destinations and promoting niche markets which afford special interests and requirements to travelers seeking memorable holidays. Our cover story will unveil to you remarkable things in this breathtaking country under the title “Ten S of Thailand”.

Smile Thailand boasts an affluence of diversity with the legendary Thai smile which is amongst the authentic delights of unearthing Thailand. One of the key reasons why a plethora of tourists return to the country year after year is because Thai people are so friendly and ready to break a smile on every occasion, thereby leaving Thailand to be dubbed the “Land of Smiles”. So as to serve this world-renowned slogan, the country has been developed into the cosmetic dentistry hub for beautification. Numerous aesthetic dental clinics are now blossoming drastically. They offer an innovative sort of dental services which has impressed the world.

Sabai The word sabai means comfortable and at ease in Thai. Whilst here you can extremely feel sabai as the nation comes with a vast selection of luxury serviced apartments, hotels, resorts and other genres of accommodations to choose from with excellent value for money. Tourists can relax, laze and lounge or they can luxuriate in the comfort of facilities and amenities provided. Whether it is for your getaways, vacations or any important occasions, the accommodations of all kinds present a stay in style for every taste and budget. They feature heavenly locations, international standards, peerless services and unrivaled local hospitality.

Sanook Journeying in Thailand has been quite eye-opening granting a true sense of fun or sanook in Thai. A land of tropical beaches, luxuriant mountains and amazing rivers, Thailand is beyond doubt an oasis in the hectic world. This lovely country is also blessed with natural wonders that make it an ideal base for ecotourism where visitors can have an experience with memories to last a lifetime. With this relaxing offer, visitors will enjoy an extraordinary chance to appreciate natural beauty and savor such exhilarating activities as nature study, bicycle tour, elephant safari, trekking, wildlife viewing and whitewater rafting
, to mention just a few.

Spice Thai food has a unique taste and flavor that makes the country the “Kitchen of the World”. It is especially hot and spicy. Most of Thai food is prepared with indispensable ingredients including chili, garlic, lemongrass, fresh coriander leaf, limejuice, fish sauce and shrimp paste. Besides providing a sizzling and exotic aroma, Thai food that contains chiefly herbs and spices also exerts medicinal and curative properties. With their low-fat qualities, they help make Thai food one of the healthiest anywhere. One of the signature Thai dishes is the spicy shrimp soup tom yum goong. Those who have nibbled Thai food will long for it again and again.

Spa This scenic country is conceived as the “Spa Capital of the World”, where traditional therapy is ingeniously upheld as an alternative way to eliminate pains, toxins and harmful elements from the body. Spa has been a leading-edge therapeutic trend. Going hand in hand with tourism boom, it is presently flourishing in eminent tourist destinations. Spa confers a complete choice of treatments for a profound state of relaxation as well as physical and spiritual rejuvenation. These include general body scrubs, facial treatments, foot reflexology and traditional Thai massage, one of the world’s oldest healing methods with substantial health benefits.

Swing Amongst the most mesmerizing attributes of golfing in Thailand is a multiplicity of locations and surroundings in which the courses are located, making the country the “Golf Capital of Asia”. There are many championship standard courses in Bangkok and around the nation all fitted with top-notch facilities, terrific signature holes and perfect maintenance to keep them international standards, enabling you to enjoy your swing all year round. Every course has its well-trained caddies and it is compulsory to employ one caddie for your round. Most of the new courses have fine accommodations on site plus leisure activities for the family.

Silk Silk from Thailand has been popular around the globe. It has accentuated the fabric’s stoic elegance. Silk is a natural filament made from the salivary glands of silkworms, a type of moth that feeds on the mulberry plants. Since a single filament is too thin to use alone, several threads are mingled to create a thicker and more durable fiber. Thai silk is different in colors from light gold to very light green. Good caliber Thai silk is woven on handlooms. The warp and weft are not of the same color, making Thai silk so exceptional in terms of color tones and blends. Wherever you buy it from, Thai silk is always a lasting keepsake and treasure.

Safety Dwelling in Thailand is utterly safe and sound. The quality of life of the Thai people and travelers is now escalating to a gratifying level. Through the decisive administration of the Thai government, travelers can relish their vacations in the country more safely and securely. Targeting to endorse Thailand as a world-class destination, the government has strong willpower to tackle with all detrimental problems that may affect the tourism industry and to proffer budget tour packages to all types of travelers. Therefore, travelers are reassured that whilst here they can immerse in their pleasure to the fullest yet feel protected and secure.

Shopping The Land of Smiles is a shopping paradise where dedicated shoppers can buy a wide variety of high quality products and services with special discounts. A unique shopping opportunity awaits visitors to bargain and purchase handicrafts, textiles, gems, jewelry, antiques and more contemporary wares. Shopping in Thailand can be marveled from high-end shopping complexes and department stores to bustling markets and high streets. In Bangkok, the famous shopping streets are strategically situated along MBK-Siam Discovery Center to Ratchaprasong Intersection as well as along Sukhumvit Road to Emporium Shopping Arcade.

Sea, Sand & Sun A sanctuary for sea, sand and sun lovers, Thailand prides itself on a number of the world’s most beautiful beaches and islands with pristine white sands, crystal clear waters and spectacular coral reefs. There are various things along the Gulf of Thailand and the Andaman Sea to suit your preferences. Fabulous beaches and incomparable marine environments have enticed a multitude of holidaymakers from around the world. They can pamper in superb accommodations, beachside bars and restaurants as well as an endless option of recreational activities like Phuket yachting, Andaman Sea diving, sailing, sunbathing and much more.

Schlangenbohnen Vigna Unguiculata Thailand

2010-01-01T18:40:00.000-08:00

igna Unguiculata mit Ihren zahlreichen Unterarten stammt
ursprünglich aus Afrika.
Die Schlangenbohne wurde höchstwahrscheinlich in Südostasien gezüchtet und zählt in vielen asiatischen Küchen zu den wichtigsten Gemüsezutaten.
Die zarten Schlangenbohnen, auch Spargelbohen oder Langbohnen genannt, werden rund 80 - 90 cm lang.
In der thailändischen Küche verwendet man sie roh zu Thai Salaten, gekocht oder gedünstet als Gemüsebeilage zu Nam Prik Saucen, als Gemüseeinlage in Curries, in Fischplätzchen (Tord Man Pla) und Shrimpplätzchen (Tord Man Goong) oder gebraten in vielen Wokgerichten.
Schlangenbohnen sollten nur kurz gegart werden,
da sie sonst ihre Knackigkeit verlieren.

Thai Recipe Yellow Coconut Chicken Curry Kaeng Kari

2010-01-01T18:37:00.000-08:00

Recipe: Yellow Thai Coconut Chicken Curry (Kaeng Kari):
Ingredients:
oil to fry
500 g chicken drumsticks
2 small onions
250 g potatoes
2-3 TS (table spoon) red currypaste
3-4 TS yellow curry powder
500 ml coconut milk
approx. 100 ml water
1-2 TS palmsugar
salt or fish sauce to season
1 big red chili pepper to garnish

Prepararation:
Peel the potatoes, cut them to quarters and cook them, until done in salted water.
Heat oil in a pot and roast the chicken drumsticks gently,
add the red currypaste and stir well, add the yellow currypowder and roast
until it smells aromatically, then deglaze with water.
Add the coconutmilk and the onions and let it simmer for about 30 min, by stiring frequently.
Now add the pre cooked potatoes and season with palm sugar, salt or fishsauce.
Garnish with small chili stripes and serve the yellow chicken curry with Thai jasmin rice.

Thailand Recipe Pad Prik King Tua

2010-01-01T18:34:00.000-08:00

Thailand recipe: Pork belly and yardlong beans, fried in red currypaste –
Pad Prik King Tua
Ingredients:
2 Tablespoons oil
200 g pork belly
300 g yardlong beans
50 g red curry paste
4-5 kaffir leaves
3-4 Tablespoons hot water
1 1/2 Tablespoons palmsugar
Salt
1/2 Teaspoon Umami MSG food enhancer
1 fresh, long red chilipepper

Preparation:
Cut the yardlong beans in pieces of about 3 cm
and blanche in boiling water for 1 min,
then cool them down in icewater.
Cut the pork belly in stripes of 3 cm
and fry in hot oil, together with the kaffir leaves until done.
Add the red currypaste and stir well, deglaze with hot water.
Season with palmsugar, salt and MSG Umami, add the blanched yardlong beans
and fry for another minute. Mix well.
Garnish with stripes of a red chilipepper
and serve with steamed Thai rice.

Thailand Recipe Thai Squid Salad

2010-01-01T18:32:00.001-08:00

Here is the recipe for a mouthwatering Thai squid salad:

Thailand recipe: Thai Squid salad – Yum pla myk
Ingredients:
200 g squid
1 tomato
1/2 onion
one hand full of celery leaves
1-2 spring onion
4-5 Thai chilies prik kee noo
juice from 3 limes
1 teaspoon golden syrup (sugar syrup)
1 1/2 tablespoons fishsauce
1/2 teaspon Umami MSG Monosodiumglutamat

Preparation:
Cut the tomato into small pieces,
cut Thai chilies, spring onion and onion in fine rings
and add together with celery leaves to a bowl.
Clean, wash and cut the squid into small pieces
and cook the squid pieces in boiling water for about 2 min,
then put them into the bowl.
Add lime juice, fishsauce, golden syrup and Umami MSG
and mix well. Garnish on a plate and serve the Thai salad while still warm. Enjoy !!

Hot and Spicy Thai Seafood Soup Recipe

2010-01-01T18:32:00.000-08:00

ot and spicy Thai seafood soup is a classical Thai recipe,
called “Bo Taek”, means “bursted harbour”.
It should contain all what Thai fishermen could get from the sea in Thailand:
Squid, shrimps/prawns, fish, mussels, crab
and last, but not least the tasty Thai fishballs (Luk Chin Pla)

thai-seafood-soup-bo-taek.jpg

Ingredients:
100 g Fishfilet, cut into pieces of about 2 cm
100 g Shrimps/Prawns with head and shell
100 g Mussels with shell
100 g Squid, cleaned and cutted to small rolls
1 Crab, roughly chopped
100 g small Thai fishballs (Luk Chin Pla)
3 bulbs lemongras
5-6 Kaffir limeleaves
2-3 cm Galanga/Galingale in fine slices
5-6 green and red Thai Chilies Prik Kee Noo
1 root of Laos coriander/saw leaf herb
Juice from 3-4 Limes
2-3 EL Fishsauce
1/2 TL MSG Monosodiumglutamat food enhancer
2-3 leaves Laos coriander/saw leaf herb

Preparation:
Put all the seafood (except the fishfilet and the fishballs) into boiling water
and cook for about 3-5 min.
Fill a big pot with 1 l water and add lemongras (crack the bulbs with a pestle), galanga slices,
kaffir limeleaves, root of Laos coriander (crack the root with a pestle)
and Thai chilies (crack the chilies with a pestle) and boil it for about 1 hour or longer.
Now flavour the brew with limejuice, fish sauce and MSG.
Add fish filet and fish balls and cook for 2-3 min, than add the precooked seafood
and Laos coriander leaves and heat it up.
Serve this hot & spicy Thai seafood soup with boiled Thai rice.

Dining in Koh Samui

2010-01-01T18:27:00.000-08:00

Koh Samui has made its own reputation as dining destination. It is known to enjoy Thai and international food while looking at good scenic beauty. Catering to tourists from all parts of the world, all types of cuisine is found in Koh Samui. Wine is readily available in Koh Samui, and some restaurants even have specialized wine cellars. Visit Koh Samui and have dining experience there.

Thai Food
Thais are proud of their food and it justifies them. Fresh ingredients are used to make Thai food and it is always well prepared. Base Thai food is far from spicy. However, the condiments and sauces served with the meal could be very hot and spicy. You can more or less in the as per your taste. Thai food can be availed in all part of Koh Samui island. Thai food is held with high regard all over the world and Koh Samui is a nice place to enjoy this food.

Hawker Stalls
Hawker stalls are ubiquitous in Koh Samui. From delicious food and fruits to spicy salads, every food item is sold in these hawker stalls. Some visitors are fearful of these stalls because of hygienic sense. Some of the food items available in these stall cannot be tasted even in chic restaurants. So, for tasting these items, it is inevitable for you to visit these stalls. You could get variety of food in these hawker stalls including Chinese, Indian, Malay and of course Thai. Most street vendors walk with their wares in balancing rattan baskets slung on a pole. You would also see hawkers selling wares from a stainless steel cart with wheels. These vendors have more space and hence more variety.

Sea Food
Like most islands, Koh Samui is also a nice place for enjoying sea food. In many restaurants specializing in sea food, you would find scrumptious sea food. In most beach front restaurants, food served is mouthwatering. No beach experience is complete without tasting seafood. Secret of the scrumptious seafood lies in the freshness of its supplies of fish, crabs, prawns, lobsters and other shellfish, coming from the fisherman's daily catch.

Western Food
Catering to large influx of Western tourists, some good Western restaurants have come up in Koh Samui. Some well-known Western restaurants are The Albatross Cafe & Pub, Aroma Restaurant, Bann Yin Dee Restaurant, East West Food Delight, Ratri Jazztaurant and Rock Fish Restaurant.

Fresh Papaya Salad with Prawns and Garden Greens

2009-12-26T02:07:00.000-08:00

If you're tired of the same boring salads, try my Fresh Papaya Salad with Prawns and Garden Greens. A complete meal in itself, this salad also works as an appetizer or side dish. Accompanying the salad is a unique Thai dressing that is so good, you won't even notice it's low-fat. You'll definitely want to make extra to keep in the refrigerator for your regular tossed salads!
Prep Time: 20 minutes
Cook Time: 3 minutes
Ingredients:
•1 large bowl or serving plate of salad greens
•1 tomato, sliced
•1 ripe papaya, peeled and sliced (with seeds removed) - see recipe below for further instructions
•1/2 to 1 cucumber, sliced
•approx. 1 cup cooked prawns, OR substitute deep-fried tofu if vegetarian
•1 cup fresh basil, roughly chopped if the leaves are large
•Optional garnish: a few edible flowers, such as nasturiums or pansies
•SALAD DRESSING: (this recipe can be doubled or tripled if making a very large salad)
•2 heaping Tbsp. thick coconut milk (buy good-quality coconut milk and take from the top of the can)
•2 Tbsp. oil (a light vegetable oil like canola works well)
•2 Tbsp. fish sauce (OR 3 Tbsp. soy sauce if vegetarian/vegan)
•1 Tbsp. freshly squeezed lime juice
•2 heaping tsp. brown sugar
•1/2 to 1 tsp. chili sauce (or more if you prefer a spicier dressing)
Preparation:
For complete instructions on how to buy and prepare fresh papaya, see: How to Prepare a Papaya.

1.If using fresh prawns, peel and then boil them in a pot of boiling water for 2-3 minutes, or until pink and firm (well done). Drain and set aside.
2.To make the dressing, combine all salad dressing ingredients and stir well until coconut cream/milk is fully dissolved. If the dressing is too thick, add a teaspoon or two of water.
3.Taste test the dressing. It should be tangy and a little spicy. If you find it too sour, add a little more sugar according to your taste. If too sweet, add more lime juice.
4.Sprinkle the fresh basil over your bowl or serving platter of green.
5.Arrange the papaya, tomatoes, cucumber, prawns, and edible flowers over the greens.
6.When ready to eat, either toss the salad with the dressing, or serve the dressing on the side, allowing guests to add their own portions. Enjoy!

Thai Seafood Noodle Salad

2009-12-25T02:06:00.000-08:00

Every bite of this sumptuous seafood salad offers a taste-explosion of Thai flavors! At the same time, the dressing never overpowers the fresh taste of the seafood, but rather brings out all of its natural succulence. While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best! Makes a great appetizer, side dish, or even a main course thanks to the addition of gluten free silvery glass noodles.
Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients:
•2 cups or 200 g. glass or "cellophane" noodles (also known as "bean thread" because they're made with bean flour)
•15 oz./400 g. mixed fresh (or frozen) seafood, such as shrimp, squid, clams, cuttlefish, mussels, etc..
•1 stalk lemongrass, thinly sliced (for more on preparing lemongrass, see below)
•approx. 1 loose cup of fresh coriander
•approx. 1 loose cup of fresh basil (both Thai holy basil and sweet Italian basil will work)
•3 spring onions (scallions), sliced
•1 fresh tomato, cut into small wedges
•1 small or 1/2 medium cucumber, cut into matchstick-like pieces
•SALAD DRESSING:
•juice of 1 lime (3-4 Tbsp., or substitue lemon juice)
•4 Tbsp. fish sauce
•2 Tbsp. regular soy sauce (or wheat-free soy sauce for gluten-free diets)
•1-3 tsp. chilli sauce (1=mild, 2=medium, 3+=hot); OR substitute 1-3+ fresh red or green chillies. minced
•5 cloves garlic, minced
•1/3 cup fresh, chopped coriander, including stems
•Optional: 1 tsp. sugar (if you prefer salty and sour flavors over sweet, omit the sugar)
•TO SERVE: (optional)
•a bed of lettuce or Chinese cabbage on which to place the salad
Preparation:
For more detailed instructions on how to buy and prepare lemongrass, see my: All About Lemongrass Guide

1.Soak the noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).
2.While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.
3.Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.
4.Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).
5.Add the seafood and boil for 1-2 minutes, or just until seafood is cooked. Try not to overcook, as this will make it rubbery.
6.Drain seafood, including lemongrass. Rinse with cold water. Add the drained seafood & lemongrass to the mixing bowl (along with the noodles).
7.Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.
8.Now pour the salad dressing overtop, tossing well to combine.
9.Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar.
10.If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.
11.To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage. This salad marries well with a cold lager or chilled glass of your favorite white wine. Enjoy!

Thai Pasta Salad

2009-12-24T02:05:00.000-08:00

Pasta salad - but with a twist. That's my new Thai-style pasta salad. Made with rice noodles and a flavorful Thai dressing, this healthy dish will prove a big hit at your next potluck, picnic, BBQ, or dinner party. Makes a great summertime salad, lunch, snack, or side dish that's also low in calories and fat, plus it's wheat and gluten free. It can also be made vegetarian (instructions included). Once you've tried it, you'll never go back to regular pasta salad again!
Prep Time: 30 minutes
Cook Time: 5 minutes
Ingredients:
•1/2 to 3/4 package (10-12 oz.) vermicelli rice noodles ("rice stick")
•2 tomatoes, cut into small slices
•5 green onions, sliced finely
•1 can miniature corn cobs, drained and chopped into bite-size pieces
•1-2 cups snow peas, steamed and then "shocked" (place in cold water immediately after steaming)
•1 cup bean sprouts
•1 cup fresh coriander, roughly chopped
•1 can cooked shrimp / Or for vegetarians: 1/2 cup deep-fried tofu, cut into small cubes
•GARNISH: 1 handful each of fresh basil, fresh coriander, and chopped peanuts
•DRESSING:
•1 cup fresh basil
•1/4 cup dry-roasted peanuts, unsalted
•1 Tbsp. olive oil
•1 tsp. sesame oil
•2 Tbsp. fish sauce or vegetarian fish sauce (if unavailable, substitute soy sauce)
•5 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
•1 fresh red chilli, de-seeded, OR 1 tsp. chilli sauce (or more if you prefer it extra spicy)
•1 tsp. brown sugar
•juice of 2 limes
•3 cloves garlic
Preparation:
1.Place noodles in a pot of boiling water. Using a wooden spoon, "push" noodles down into the pot until they are covered by the water. Turn off heat and place a lid on the pot, allowing the noodles to soften in the hot water for 10-15 minutes. Cooking Tip: vermicelli rice noodles do not need to be cooked like other noodles. If they are boiled, they will lose their consistency and flavor.
2.While noodles are softening, place all the dressing ingredients in a food processor. Process well to form a paste-like dressing. Set aside.
3.Taste test the noodles to make sure they are soft enough to eat. (If too chewy, allow to sit a little while longer). When ready, drain remaining water from the noodles. Tip noodles into a large mixing bowl.
4.Add the bean sprouts while noodles are still hot and gently toss (the residual heat from the noodles is enough to lightly cook the sprouts).
5.Add to the mixing bowl the tomates, green onion, corn cobs, shrimp or tofu, and fresh coriander. Toss to mix. Tip: If you're having trouble combining the noodles with the other ingredients (because the noodles are too long and tangled), cut the noodles several times with a large pair of clean scissors.
6.Now add the dressing, tossing well to incorporate.
7.Taste test the noodle salad. If not salty enough, add more fish sauce (or soy sauce). If not spicy enough, add more chilli sauce. If too salty, add a little more lime juice.
8.Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold. Place on a serving platter or in a salad dish and sprinkle with fresh basil, coriander, and peanuts. Serve with wedges of lime and additional Thai chilli sauce on the side.
9.Note: this dish tastes best when eaten fresh, as the noodles tend to dry out when left in the refrigerator for long periods.

Crunchy Thai Salad with Cashews

2009-12-23T02:06:00.000-08:00

This Thai cashew salad recipe is incredibly scrumptious - but you won't believe just how scrumptious until you try it for yourself! Whole cashews are combined with cucumber, carrot, red pepper and Thai herbs. This healthy combination is tossed in a very easy and fat free Thai dressing. Cashew salad can be made in just 15 minutes, but tastes truly gourmet! A great salad recipe to accompany any meal, but especially other Thai food favorites. Note that this salad can also be served as a main course - just add slices of deep-fried tofu (if you're vegetarian), or some cooked shrimp. Enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Side Dish (For a Main Entree, deep-fried tofu or cooked shrimp can be added - Serves 2)
•1 English cucumber (or 2 small field cucumbers), skin removed if desired (if organic, leave skin on for extra nutrients)
•1 carrot, grated (use a larger sized grater if you have one)
•1 cup whole roasted unsalted cashews (avoid the baking type - bulk cashews are fresher)
•1/2 large red bell pepper, OR 1 small red pepper, sliced thinly
•2 spring (green) onions, sliced (or cut in strips lengthwise)
•generous handfuls of fresh coriander and fresh basil to make a "bed" for the salad
•SALAD DRESSING:
•1 Tbsp. lime juice
•1 Tbsp. soy sauce
•1 Tbsp. fish sauce (or vegetarian fish sauce)
•1 tsp. white wine vinegar, or rice vinegar
•2-3 cloves fresh garlic, pressed or minced
•1 fresh red chili, de-seeded and minced, OR 1 tsp. chilli sauce (or more if you want it spicier)
•1/2 tsp. sugar (more or less to taste)
•pinch of white pepper (or substitute regular black pepper)
Preparation:
1.First make the dressing by mixing all salad dressing ingredients together in the bowl.
2.Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough. Set aside.
3.Slice the cucumber, then cut the slices in half. Place in a salad bowl.
4.Add the grated carrot, cashews, red pepper, and spring onions.
5.Pour the dressing over and toss well.
6.Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately. Enjoy!!

Easy Thai Tossed Green Salad

2009-12-22T02:06:00.000-08:00

This easy tossed green salad recipe can be put together in a matter of minutes. Thai green salad makes a wonderfully cooling side dish to spicy Thai curries and other Thai recipes, but is equally excellent for everyday meals. This tossed salad includes a very simple salad dressing recipe that's delicious, fresh, and slightly creamy but also low in fat and calories. And it can be made as mild or as spicy as you like. Tip: double the salad dressing recipe and keep any extra in the refrigerator for a quick & scrumptious tossed salad anytime!
Prep Time: 12 minutes
Ingredients:
•SERVES 2-3 (as a side dish)
•1 small head romaine or leaf lettuce, or enough salad greens for 2-3 people
•2 green (spring) onions, sliced
•1/2 to 1 cucumber (see cutting instructions below)
•1 cup fresh coriander /cilantro, roughly chopped
•1/2 cup fresh basil, roughly chopped
•optional: edible flowers to garnish, such as pansies, nasturtiums, violas, or rose petals
•SALAD DRESSING: (double the recipe if serving 4 or more)
•3 Tbsp. coconut milk
•1 Tbsp. lime juice
•1 Tbsp. fish sauce OR vegetarians use 1+1/2 Tbsp. soy sauce
•1-2 cloves garlic, minced, OR 1/2 tsp. pureed garlic
•1 tsp. brown sugar
•optional: 1/2 fresh red chili, finely minced, OR 1/4 to 1/2 tsp. dried crushed chili
Preparation:
1.Place lettuce in a salad bowl along with the spring onions and basil.
2.If you're in a hurry, simply slice the cucumber as you would for a regular salad. For more formal occasions: Use a potato peeler and peel the cucumber into long, thin ribbons (see photo). If the slices turn out too long to eat easily, cut them in half or in thirds.
3.Add the cucumber and coriander to the salad bowl and toss together.
4.To make the dressing, stir the salad dressing ingredients together in a cup until sugar dissolves. Tip: If you're making a larger salad, consider doubling the dressing recipe (you can keep any extra in the refrigerator for up to 2 weeks - just place it into a covered jar).
5.Pour the dressing over the salad and toss well to combine. Top with the sliced green onion and basil. Edible flowers can also be added to dress up the dish. Serve immediately.
Serving Tips:

•When making this salad for dinner parties, prepare the dressing and bowl of greens ahead of time, keeping them separate. When ready to eat, toss the salad with the dressing and plate it up, adding the onion and basil on top plus one or two edible flowers to each plate or bowl.
•Note that thicker coconut milks will become somewhat solid when refrigerated. If you've refrigerated the salad dressing, simply take it out and let it sit while you prepare the rest of your meal, allowing it to come back to room temperature before serving. ENJOY!

Beautiful Thai Rose Petal Salad

2009-12-21T02:06:00.000-08:00

Unique and sensuous - that's the only way to describe this tantalizing Thai salad! Roses are one of the most luxurious and delicious of edible flowers, and they make this dish especially beautiful, not to mention very gourmet. At the same time, this is an easy salad to put together. Create culinary waves by serving it at your next dinner party, or take it to a potluck or cookout. Chicken and shrimp provide adequate protein, while cucumber, spring onions, and fresh Thai herbs provide lots of greens. Star fruit adds a final touch of flavor, texture, and beauty to this most exquisitely romantic of salad recipes!
Prep Time: 20 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Salad/Appetizer; OR 2 for Dinner
•2 roasted chicken or turkey breasts, shredded, OR 2 uncooked chicken breasts, OR 3-4 chicken thighs or drumsticks
•approx. 1 cup cooked fresh shrimp (canned small-medium shrimp works too), OR 1 cup fresh raw shrimp (see instructions)
•1 cucumber, peeled (if organic, leave on the peel) and cut lengthwise into thick matchstick-like pieces
•1 cup fresh coriander, lightly chopped
•1/2 cup fresh basil, lightly chopped if leaves are large
•3 spring onions, sliced lengthwise into matchstick-like pieces, OR handful of chives, chopped
•1 star fruit (available at most supermarkets - look for star fruit that is mostly yellow - if too green, it is unripe)
•2 roses (different colors make the salad more interesting), preferably in full bloom
•1/4 cup roasted unsalted peanuts, left whole, or lightly chopped
•SALAD DRESSING:
•2 Tbsp. fish sauce (available at all Asian/Chinese food stores - look for very tall bottles labelled "Fish Sauce")
•juice of 1 whole fresh lime
•1 tsp. sugar
•2 cloves garlic, minced, OR 1 tsp. pureed bottled garlic
•1-3 tsp. chili sauce OR 1-2 fresh minced red chilies (seeds removed) - depending on how spicy you want your salad
Preparation:
To make a Vegetarian version of this salad, go to: Vegetarian Rose Petal Salad.

1.If using uncooked chicken: Simply toss the chicken with 2-3 Tbsp. soy sauce, cover, and bake at 375 degrees for 45 minutes to 1 hour. When cooked, shred or cut the meat into strips.
2.To quickly cook raw shrimp: Place shrimp in a pot of boiling water. Cook for 3 minutes, then remove from heat and drain. Be sure to remove the shells.
3.Make the salad dressing by mixing all dressing ingredients together in a cup. Do a quick taste-test (look for a balance of salty, sour, sweet, and spicy). Add a little more sugar if too sour, or a little more lime juice if too salty.
4.To clean the roses: Fill a bowl or pot with cool, soapy water (you can use vegetable wash or a drop or two of dish soap). Plunge the head of the first rose into the soapy water and gently swish around. Then rinse under the tap (use cool or cold water), and gently shake to dry. Repeat with the second rose.
5.Peel off the rose petals, starting from the outside of the rose and working toward the center. If your roses are very large, you may not need all the petals (3/4 to 1 loose cup is enough).
6.Prepare and slice the star fruit. For more on how to prepare star fruit, see my How to Prepare Star Fruit..
7.Turn the fruit on its side and slice it into thin, star-shaped slices. Remove any seeds you find. Include about half the star fruit in the salad - save the rest for eating or juicing.
8.Place all salad ingredients - except the rose petals - in a large bowl. Stir the salad dressing and pour it over, then toss.
9.Now add 3/4 of the rose petals and gently toss or fold in.
10.Place salad on a serving platter, or in individual salad bowls. Top with the last of the rose petals, add a star fruit slice, and then sit back and ENJOY this beautiful Thai salad!

Thai Coconut Rice Salad

2009-12-20T02:05:00.000-08:00

This rice salad recipe is a fresh, easy-to-make tropical treat! Thai Coconut Rice Salad makes a great way to use up leftover rice, plus it's healthy and delicious! Includes shrimp (vegetarians can substitute cashews) for protein, plus vegetables and fresh herbs for a complete lunch or dinner. And because the dressing is made with coconut milk (not cream or mayonnaise), this rice salad recipe is healthy and low-fat. It also happens to taste fantastic. ENJOY!
Prep Time: 20 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4+
•4 cups cooked long-grain white rice, such as Thai jasmine rice
•1 cup fresh papaya or fresh/canned pineapple, cut into small pieces
•1 can medium shrimp or shrimp cocktail (or use fresh/frozen cooked shrimp) - Vegetarians substitute 1/2 cup more cashews
•1/2 can mini corn cobs, cut into 1 inch pieces
•1/2 cup dry roasted cashews, left whole or lightly chopped
•3 spring onions, sliced
•1 cup fresh coriander, lightly chopped
•1/2 cup fresh basil, lightly chopped
•1 fresh red chili, deseeded and cut into thin strips, OR 1/2 red bell pepper, diced
•DRESSING:
•1/2 cup good quality coconut milk
•2 Tbsp. fish sauce (available in Asian/Chinese food stores) - Vegetarians substitute 1 more Tbsp. soy sauce
•1 Tbsp. soy sauce
•2 cloves garlic, minced
•juice of 1/2 a lime (about 2 Tbsp.)
•1-2 tsp. sugar (to taste)
•1/2 to 1 tsp. (or more) cayenne pepper (to taste)
Preparation:
For more information on fresh papaya, see: All About Preparing Fresh Papaya. For more information on fresh pineapple, see How to Cut a Pineapple.

1.Make the salad dressing by mixing all dressing ingredients together in a bowl or measuring cup.
2.Taste-test the dressing for salt, sweetness, and spice. Add more fish sauce if not salty enough, more sugar if too sour, or more cayenne pepper if you prefer it spicier. If you happen to over-spice this dressing, add a little more coconut milk. Set aside.
3.Place cooked rice in a large mixing or salad bowl. Use your fingers to work through any lumps, separating the rice back into grains.
4.Add the remaining ingredients to the salad and toss.
5.Stir the dressing one more time and then pour over the salad. Toss thoroughly.
6.To serve, either portion out the rice salad directly onto serving plates or into bowls, or dress it up by lining plates with a bed of salad greens. Place the rice salad on top of the greens and top with extra fresh coriander or a few cashew nuts, if desired. This salad is also excellent served with chili sauce on the side, such as my Nam Prik Pao Chili Sauce Recipe. ENJOY!

Thai Noodle Salad with Shrimp and Vegetables

2009-12-19T02:04:00.000-08:00

This easy recipe for pasta salad is super-delicious and virtually fat free! Asian-style egg or wheat noodles - or fettuccini pasta noodles - are tossed in an array of fresh vegetables, shrimp, and herbs for the best pasta salad you'll have all summer. The oil-free dressing is extremely tasty, bursting with the quintessential tastes of Thai cooking. Make the full recipe and keep in the refrigerator to enjoy all week, whether for quick and easy lunches, or for a scrumptious gourmet summer dinner. Enjoy!
Prep Time: 20 minutes
Cook Time: 3 minutes
Ingredients:
•SERVES 2-4 for dinner
•10 - 14 oz. (400-450 g) package fresh Asian-style egg or wheat noodles, OR fettucini-style noodles
•1 cup cooked shrimp (if you're in a hurry, use canned shrimp cocktail)
•1 zucchini, grated, OR peeled into strips with a vegetable peeler
•1 tomato, thinly sliced
•1 red chili pepper, de-seeded and cut into thin strips
•1 can baby corn, cut into 1-2 inch lengths
•1 green bell pepper, de-seeded and cut into strips
•3 spring (green) onions, sliced
•1 cup fresh coriander/cilantro, lightly chopped
•1/2 cup fresh basil, lightly chopped
•1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
•SALAD DRESSING:
•1/3 cup lime juice (about 2 limes, juiced)
•4 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese stores)
•2 Tbsp. soy sauce
•2-3 tsp. sugar (according to taste)
•optional: 1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper (depending on how spicy you want it)
•2 cloves garlic, minced, OR 1 tsp. bottled pureed garlic
Preparation:
1.Prepare the noodles according to the directions on the package. For fresh noodles, be sure to boil only briefly - for 30 seconds to 1.5 minutes, or until 'al dente'. Rinse noodles with cold water, drain, and set aside.
2.Prepare the salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test the dressing for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be very pungent at this point. Not to worry - it will taste milder and more delicious when distributed among the noodles.
3.Prepare the vegetables and shrimp, and place them in a very large salad or mixing bowl. Add the herbs and nuts too.
4.Stir the dressing once more and pour into the bowl. Toss the vegetables, shrimp, herbs, and peanuts with the dressing.
5.Now add the noodles and toss again. Note: This salad requires a lot of tossing to distribute the dressing, vegetables, herbs, shrimp and peanuts throughout the noodles.
6.Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
7.You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 1 week, and makes great workday lunches!).
Serve the salad right out of the bowl, or lift and place onto serving platters or individual bowls. If desired, garnish with a few extra sprigs of fresh coriander or basil. Thai chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce is excellent served on the side for those who like it spicy. ENJOY!

Shrimp Noodle Salad

2009-12-17T02:04:00.000-08:00

This Thai Shrimp Noodle Salad Recipe is easy to make and tastes spectacular! Tender cooked shrimp are combined with gluten free rice noodles or glass noodles (also known as "cellophane" noodles - made with bean flour), plus strips of cucumber, fresh papaya, scallions, and fresh coriander. This wonderful tangle of ingredients is then tossed with a salad dressing recipe that literally takes only one minute to make, but makes this salad taste incredible. Make it for dinner, or keep it in the refrigerator for quick weekday lunches.
Prep Time: 12 minutes
Cook Time: 5 minutes
Ingredients:
•SERVES 2 as the Main Entree (OR 4+ as a Side Dish)
•10-12 medium to jumbo shrimp, preferably raw and fresh, but frozen and/or cooked shrimp will work too
•3 oz. (or about 2 cooked cups) vermicelli glass noodles (made with bean/pea flour); OR vermicelli rice noodles
•approx. 1 cup fresh papaya, cut into matchstick-like pieces (for more about fresh papaya, see below)
•4 spring onions (scallions), cut into thin strips or matchstick-like pieces
•1 medium cucumber, cut into matchstick-like pieces
•1 cup fresh coriander, lightly chopped
•optional: 1 fresh red chili, de-seeded and minced (note: there is also chili in the salad dressing)
•optional: 1/2 loose cup fresh basil, lightly chopped
•optional: 1/3 cup thinly sliced or grated purple cabbage
•SALAD DRESSING:
•2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
•2 Tbsp. fresh lime juice
•1 Tbsp. brown sugar (loose, not packed)
•1-2 tsp. chili sauce (adjust according to taste, or omit for a very mild salad)
Preparation:
For complete instructions on how to buy and prepare fresh papaya, see my: All About Papayas Guide.

1.Bring a pot of water (large enough for the noodles) to the boil, then remove from heat. Submerge the glass or rice noodles into the water and allow to soak (soften).
2.Glass noodles are ready when: they turn translucent and are soft enough to eat. The rice noodles are ready when: they are soft enough to eat (but not soggy).
3.While noodles are softening, remove shells from shrimp (leave the tails on, if desired). Bring a small pot of water to boil and drop the shrimp in. Cook for 2-3 minutes - until shrimp turns pink and plump - then drain. Rinse with cold water and place in a large mixing bowl.
4.Check the noodles. If still too hard, allow glass or rice noodles to soak a few more minutes. Drain and rinse with cold water. Using scissors, cut the noodles into shorter lengths, making the salad easier to toss (and eat!).
5.Add the noodles to the mixing bowl along with the papaya, onion, cucumber, coriander, and any other optional ingredients you're using.
6.To make the salad dressing, simply mix dressing ingredients together in a cup. Stir until sugar dissolves, then pour over the salad.
7.Toss well to combine and ENJOY!

Grilled Chicken Salad (with Lemongrass-Coriander-Lime Dressing)

2009-12-16T02:03:00.000-08:00

This Thai Grilled Chicken Salad with Lemongrass-Coriander Dressing will thrill your taste buds! It starts with strips of chicken breast marinated in a garlic-pepper sauce. The chicken is then either grilled on your barbecue or "oven barbecued" using the grill feature on your oven. Place over a bed of summer greens that has been tossed in a lemongrass-coriander-lime dressing, top with a sprinkling of fresh basil, and you have a complete meal that is so Thai-delicious, you'll want to make it your number one salad this season!
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
•2-4 boneless chicken breasts OR 4-8 chicken thighs, cut into thick strips
•a large salad-bowl amount of salad greens, or enough for each person
•1/2 cup fresh basil and/or coriander, lightly chopped
•MARINADE FOR CHICKEN:
•4 Tbsp. fish sauce
•6 cloves garlic, minced
•1 Tbsp. regular soy sauce
•2 Tbsp. lemon or lime juice
•1 Tbsp. freshly ground black pepper
•SALAD DRESSING:
•1/4 cup water
•1 Tbsp. finely minced lemongrass, either frozen (available at Asian stores) or fresh (see below)
•1 kaffir lime leaf, cut into thin strips with scissors (discard stems)
•1 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese food stores)
•3 Tbsp. soy sauce
•2 cloves garlic, minced
•1 Tbsp. brown sugar
•2 Tbsp. freshly-squeezed lime juice
•3 Tbsp. finely chopped fresh coriander
•1 to 2 tsp.Thai chili sauce (to taste), OR 1 fresh red chili, minced
Preparation:
For lemongrass tips, see: Buying and Preparing Fresh Lemongrass.

1.Mix the marinade ingredients together in a cup except for the peppercorns. Slather over chicken, ensuring all parts are equally covered with marinade. Then press coursely-ground peppercorn all over the chicken's surface. Allow to marinate in the refrigerator for at least 10 to 15 minutes (or up to 24 hours).
2.If Using the Oven: Set oven to BROIL and place chicken on a broiling pan or a foil-lined baking sheet (turn out the sides of the foil to prevent juices from spilling into oven).
3.Place chicken on second-to-highest rung of your oven, allowing it to cook 5 minutes each side, then turning. Continue broiling and turning until cooked (chicken will be lightly charred around the edges). Use the leftover marinade to baste chicken the first time you turn it.
4.If Grilling the Chicken: Place chicken over a hot grill and cook until well done. Use leftover marinade to baste chicken when you turn it the first time.
5.While chicken is cooking, prepare the salad greens and dressing. To make the dressing: place water, lemongrass, and lime leaf strips in a sauce pan and bring to a boil. Boil for 1 minute (this will soften the lemongrass and bring out the flavor of the lime leaf). Remove from heat.
6.Add the rest of the dressing ingredients and mix well.
7.Taste-test the dressing. It should be tangy - a balance of salty, sweet, spicy, and sour. Adjust it to your taste by adding more fish sauce if not salty enough, more lime juice if too salty or sweet, more sugar if too sour, or more chili sauce if not spicy enough for your taste.
8.Toss the salad with the dressing. Portion out the salad among individual plates, and top with strips of the hot chicken. Sprinkle with fresh basil and coriander, and serve immediately while chicken is still warm. ENJOY!

Thai-style Crab & Cabbage Salad (with Creamy Coconut Dressing)

2009-12-15T02:03:00.000-08:00

This crab salad is delightfully creamy without all the extra calories and fat associated with most crab salad recipes. It features a delicious coconut milk dressing which is tossed up with briefly steamed (or boiled) strands of cabbage plus fresh coriander and chopped peanuts or cashews (the nuts are optional). This is a very flexible crab salad recipe that tastes great no matter how you toss it. Canned as well as frozen prepared crab meat works just as well as freshly cooked crab (I used canned crab meat for mine). ENJOY!
Prep Time: 15 minutes
Cook Time: 3 minutes
Ingredients:
•SERVES 4-6 as a salad side dish (OR 2 as a main entree)
•6 to 8 oz. prepared crab meat, canned, frozen, or freshly-cooked
•optional: 1 small can (about 4 oz.) small to medium-sized shrimp, drained
•1/2 cabbage (Savoy OR any other type of round head cabbage)
•1 cup fresh coriander leaves, lightly chopped
•3 green onions, sliced thinly into matchstick-like pieces
•optional: 1 fresh red chili, de-seeded and minced
•optional: 1/2 cup dry roasted peanuts OR cashews, chopped
•DRESSING:
•1/2 cup good-quality (fairly thick) coconut milk
•1+1/2 Tbsp. lime juice
•1/2 tsp. dried crushed chili
•1/2 tsp. sugar
•3 Tbsp. fish sauce (available in the Asian aisle, OR in Asian/Chinese food stores)
Preparation:
1.Holding the cabbage firm, cut large round slices along one side of the cabbage, about 1/2 an inch thick. Lay each round of cabbage down and slice it thinly to create strands. Half of a cabbage should give you 3-4 cups of shredded vegetable.
2.Briefly boil or steam the shredded cabbage for 2-3 minutes. Drain and place in a large salad bowl.
3.Add the crab meat and shrimp (if using) to the bowl. Also add the green onion, most of the fresh chili (if using), most of the peanuts (if using), and most of the fresh coriander, reserving a little of each for the garnish.
4.Stir together all the dressing ingredients in a cup or small bowl. Taste-test it. If you prefer your dressing a little saltier, add more fish sauce. If you prefer it spicier (note that it will be less spicy when mixed with the salad), add more chili flakes. If you prefer it sweeter, add a little more sugar. If too salty or too sweet, add more lime juice.
5.Pour the dressing over the salad and toss well to combine. Serve immediately (at room temperature), or place in the refrigerator and serve cold later (just be sure to re-toss before serving). Garnish with the reserved coriander, fresh chili and peanuts (if using). ENJOY!

Thai Orange Chicken Salad (Yam Pew Som)

2009-12-14T02:01:00.000-08:00

This Thai Orange Salad is sensational! Wonderfully good, yet also very healthy and low in calories and fat. Makes for a perfect meal - either as an elegant lunch or a light and beautiful dinner. For this special salad, strips of chicken breast are marinated in a simple coconut-pepper marinade, then easily broiled in your oven or grilled on the barbecue (I usually broil mine). While the marinating and cooking is going on, you can quickly put together the salad dressing and garden greens. Pair with a glass of white wine, and this Thai Orange Chicken Salad makes for a truly fine dining experience!
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
•SERVES 2-3 for Dinner
•3 boneless chicken breasts, cut into thick slices (see photo)
•1/4 cup coconut milk
•2 Tbsp. fish sauce
•1 tsp. black pepper
•segments of 1/2 to 1 orange
•1/2 to 1 cup fresh papaya, cut into thin strips
•garden greens - enough to fill 2-3 large serving bowls
•1 cup fresh coriander, lightly chopped
•handful of fresh mint or basil leaves, lightly chopped
•1/2 cup cashews
•handful cherry tomatoes, sliced in half (or substitute regular tomatoes)
•SALAD DRESSING:
•juice of 1 large orange (about 1/2 cup)
•4 Tbsp. coconut milk
•1 Tbsp. fish sauce
•1/2 to 1 Tbsp. brown sugar (to taste)
•1/4 to 1/2 tsp. cayenne pepper (or more, depending on how spicy you want it)
Preparation:
For more on papaya, see: How to Prepare & Enjoy Fresh Papaya.

1.Place chicken strips in a bowl with 1/4 cup coconut milk and 1 Tbsp. fish sauce. Mix well and allow to marinate in the refrigerator for at least 1/2 hour (or up to 24 hours).
2.Either grill the strips or broil them as follows (I usually use the broiling method, which I find fast and easy. But feel free to grill if you have your barbecue going!)
3.Place a generous sheet of tin foil on a pan (such as a roasting pan or baking sheet). Curl up the edges of the foil to prevent sauce and juices from spilling.
4.Lay the chicken strips out flat on the foil (you can include some of the marinade too). Grind or sprinkle over half of the black pepper.
5.Place your oven rack on the second rung and set oven to broil setting ("high" if you have one).
6.Broil the chicken for 5-7 minutes, or until nicely browned. Remove from oven, and turn the strips to brown the other side. Grind or sprinkle over the rest of the pepper.
7.If needed, broil and turn chicken once more, or until the strips are thoroughly cooked.
8.While chicken is cooking, whisk together the dressing, stirring until sugar dissolves. Taste-test the dressing for desired sweetness and spice, adjusting sugar and cayenne pepper accordingly. Tip: how sweet your dressing turns out depends on the sweetness of your oranges/juice. Note that this dressing should tend toward the sweet side (it will taste less sweet once it's on the greens).
9.Place garden greens, orange and papaya pieces, fresh herbs, tomatoes, and cashews in a large mixing bowl. Pour over 1/3 to 1/2 the dressing and toss well.
10.Portion salad out into large individual serving bowls or plates. Top each portion with 4-6 or more strips of the still-warm chicken. To finish, drizzle 1-2 more Tbsp. of the dressing over each portion of salad, including the chicken strips. ENJOY!

Easy Thai Fruit Salad Recipe

2009-12-13T02:02:00.000-08:00

This beautiful Thai fruit salad recipe is a taste of paradise. Tropical fruit - or a mixture of tropical and local fruit - is tossed together in a sweet coconut-lime fruit salad dressing that enhances but never overwhelms the luscious taste of the fruit. Choose your own combination of fruit for this easy fresh fruit salad. If making it for a party, consider serving your fruit salad in a pineapple boat, as pictured here, just follow the link below for easy instructions. ENJOY!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•YIELD: 1 large bowl of fruit salad
•1+1/2 cups fresh papaya, cubed (for papaya instructions, see link below)
•1 cup fresh pineapple (for pineapple instructions, see link below), OR substitute 1 cup canned
•1 banana, sliced
•1 cup mango, cubed
•1 cup strawberries, sliced or cut into quarters
•1 cup other fruit, local OR exotic such as blueberries, melon, dragon fruit, lychees, longans, or rambutans
•Garnish: starfruit slices
•FRUIT SALAD DRESSING:
•1/4 cup coconut milk (not too thick)
•1 Tbsp. freshly-squeezed lime juice
•2 Tbsp. brown sugar (OR palm sugar)
Preparation:
1.Stir fruit salad dressing ingredients together in a cup until sugar dissolves. Set aside.
2.Place all the fresh fruit in a mixing bowl.
3.Pour the dressing over and toss well to mix.
4.Pour or scoop the fruit salad into a serving bowl, or into a prepared pineapple boat (as pictured). Garnish just before serving with a star fruit slice.

Thai Waterfall Beef Salad

2009-12-10T02:01:00.000-08:00

This beef salad recipe offers a feast of flavors and textures with every bite! This salad is based on the famous "Waterfall Beef" dish in Thailand, so called because of the splashing sound of juices falling on a hot grill. The beef is lightly grilled or oven-broiled, sliced thinly, then served with a mixture of salad greens and fresh papaya along with a special Thai dressing. Serve as the main course for a nutritious and oh-so-delicious dinner that's naturally high in protein and low in carbs. ENJOY!
Prep Time: 20 minutes
Cook Time: 12 minutes
Ingredients:
•SERVES 2 as a main entree
•1 to 2 sirloin steaks, depending on the amount of meat you prefer
•MARINADE:
•2 Tbsp. oyster sauce
•2 Tbsp. soy sauce
•1 Tbsp. lime or lemon juice
•2 Tbsp. brown sugar
•FOR SALAD:
•1 large bowl salad greens
•1 cup bean sprouts
•handful of fresh mint or basil leaves, lightly chopped or torn
•1 cup fresh coriander
•1 cup fresh papaya, cubed or cut into spears (for papaya tips, see below)
•1 cup cherry tomatoes, left whole or sliced in half
•DRESSING:
•2 Tbsp. fish sauce (available at Asian food stores)
•3 Tbsp. lime or lemon juice
•1+1/2 Tbsp. soy sauce
•1/2 tsp. cayenne pepper
•1 tsp. brown sugar
•2 Tbsp. toasted and ground sticky rice, OR 2 Tbsp. ground peanuts
Preparation:
For tips on preparing fresh papaya, see: Buying and Preparing Papaya.

1.Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
2.For the ground sticky rice: Place 2 Tbsp. uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestel & mortar.
3.Combine all salad dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves. Then prepare your bowl of greens and other salad ingredients.
4.Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
5.To Oven-Broil the Steak: Set oven to BROIL setting. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.
6.While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste. Portion out salad onto serving plates or bowls.
7.Slice the steak as thinly as you can. Top each portion with a generous amount of sliced sirloin and serve immediately. ENJOY!

Thai Green Papaya Salad Recipe ("Som Tam")

2009-12-09T02:00:00.000-08:00

This green papaya salad, known as som tam, is popular in most areas of Thailand, and when you taste it, you'll know why. The slightly tart flavor of the green papaya combines well with the spice of red chili pepper and the saltiness of shrimp paste and fish sauce, plus the sweetness of honey. Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It's also easy to make, low-calorie, and very nutritious. So try this Som tam recipe for dinner tonight!
Prep Time: 30 minutes
Cook Time: 0 minutes
Ingredients:
•1 small green papaya, OR 1/2 large (your papaya should be very firm, the flesh white to light orange in color)
•1/2 cup honey-roasted peanuts OR plain roasted, or glazed cashews (see recipe link below)
•1-2 cups bean sprouts
•1 to 2 tomatoes, cut into long thin strips
•1 red chili, minced (seeds removed if you prefer a milder salad)
•3 spring onions, sliced into long matchstick-like pieces
•1/2 cup fresh basil, roughly chopped if leaves are large
•handful of fresh coriander
•DRESSING:
•1/2 tsp. shrimp paste (if vegetarian, substitute 1 extra Tbsp. soy sauce)
•2 Tbsp. good-tasting oil, such as olive
•2 Tbsp. fish sauce OR vegetarian fish sauce, OR 2+1/2 Tbsp. soy sauce
•3 Tbsp. lime juice
•1/2 to 1 Tbsp. liquid honey
Preparation:
1.First, prepare the dressing by mixing together all dressing ingredients together in a cup. Make sure shrimp paste and honey dissolve fully (if using glazed nuts, you may only need to add 1/2 Tbsp. honey). Set aside.
2.Peel the green papaya, then slice it in half and remove all the seeds. Using the largest grater you have, grate the papaya (or you can use a potato peeler to create thin, ribbon-like strips). Place in a large bowl.
3.Add the sliced tomato, spring onion, chili, bean sprouts, and most of the basil. Add the dressing, tossing to combine.
4.Add the peanuts or cashews* (you can either leave them whole, or roughly chop them). Toss again. Taste-test the salad. If not sweet enough, add a little more honey. If not salty enough, add a little more fish sauce. If too sweet or salty, add more lime juice. If you prefer it spicier, add more fresh-cut chili or dried crushed chili.
5.To serve, scoop the salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus fresh coriander. Serve immediately and ENJOY!

Easy Thai Cucumber Salad Recipe

2009-12-08T01:59:00.000-08:00

This cucumber salad recipe is easy to make and brimming with the quintessential tastes of Thai cooking. And it takes only 10 minutes to make! Fresh cucumber is combined with red chillies (or mild red bell pepper), green onion and basil, then tossed in a tangy Thai dressing. Serve this unique and healthy salad as a side dish at dinner, or as a light and tasty lunch or snack. Also a great salad recipe for a party, BBQ, picnic, or potluck party, since it can be made as you're going out the door!
Prep Time: 10 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4-6
•1 English cucumber OR 2 field cucumbers (if using organic, leave the skin on; otherwise, wash well or peel it off)
•1 shallot, minced (OR substitute 1/4 cup minced purple onion)
•2 green (spring) onions, finely sliced
•1 fresh red chili, de-seeded and minced fine, OR 1/4 cup diced red bell pepper
•1/2 cup fresh coriander/cilantro, roughly chopped
•1/4 cup ground or roughly chopped dry roasted peanuts
•DRESSING:
•2 Tbsp. fish sauce OR vegetarian fish sauce (available by the bottle at Asian food stores)
•juice of 1/2 lime
•1/2 tsp. shrimp paste (available by the jar at Asian stores)
•1 Tbsp. soy sauce
•1/4 to 1/2 tsp. cayenne pepper (to taste)
•1/2 tsp. sugar
Preparation:
1.Cut the cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to dice the cucumber. Place in a salad bowl.
2.Add the shallot, green onion, chili/red pepper, and coriander to the cucumber (keep back a little extra coriander to garnish the salad).3.Combine the dressing ingredients together in a cup, stirring to dissolve the shrimp paste. Tip: that the dressing will taste pungent now, but will be perfect once it is on the salad.
4.Pour the dressing over the salad and toss well.
5.To serve, scoop or slide salad onto a serving platter or place in a serving bowl. Top with the ground/chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate for up to 3 hours.*
Tips:

•If serving this salad as the main course, add 1 cup cooked baby shrimp as a protein source.
•Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (some of this is juice from the cucumber - the rest is the dressing). If you want to make it ahead of time, just be sure to re-toss the salad before serving. This salad is best eaten within 3-4 hours. ENJOY!

Thai Noodle Salad with Shrimp (or Tofu) & Fresh Mango

2009-12-07T01:59:00.000-08:00

This Thai noodle salad is accented with cooked shrimp and pieces fresh ripe mango for a delightfully fresh combination. The dressing is a homemade Thai sweet chili sauce that easily stirs together in minutes. For this recipe, I used fresh broadcut steamed noodles from the deli section of my local supermarket, but any fresh asian wheat-type noodles or egg noodles would work (you can also try using dried noodles). The addition of fresh mango makes for a flavorful noodle salad that is lower in fat and calories than most Western recipes. ENJOY!
Prep Time: 20 minutes
Cook Time: 3 minutes
Ingredients:
•SERVES 2 as a main entree
•1/2 lb (230 g.) fresh asian noodles (I used fresh broadcut steamed Asian noodles from the deli section)
•1 ripe mango, flesh scooped out and cut into thin pieces
•3 spring onions, sliced or cut into thin strips
•1/2 to 1 cup cooked shrimp (OR vegetarians substitute fried tofu)
•1/2 red bell pepper, chopped into small pieces or thin strips
•1/2 cucumber, sliced into matchstick-like pieces
•1/2 cup chopped fresh coriander
•Garnish: extra coriander, extra dried crushed chili, and a handful of fresh basil
•SWEET CHILI SAUCE DRESSING: (double this recipe if using more than 1/2 lb. noodles)
•2 cloves garlic, minced
•6 Tbsp. fresh-squeezed lime juice (or juice of 1 lime)
•3 Tbsp. soy sauce
•3 Tbsp. fish sauce (vegetarians substitute 4 Tbsp. soy sauce)
•1/2 to 1 tsp. dried crushed chili (available in the spice aisle)
•1/4 to 1/2 tsp. cayenne pepper
•2-3 Tbsp. brown sugar (to taste)
•1/2 to 3/4 Tbsp. sesame oil (available in the Asian aisle)
Preparation:
For Mango tips, see my How to Prepare Fresh Mango.

1.Briefly boil noodles according to directions on package, or until "al dente" (for fresh noodles, this will only take a few minutes).
2.Drain the noodles, and then rinse through with cold water. Set aside to drain again while you prepare other ingredients.
3.Stir together all the dressing ingredients. Taste-test for sweet-sour balance (it should taste sweet more than sour). Add more sugar if needed. Add more chili/cayenne if you'd like it spicier (dressing will taste less spicy when mixed with the noodles).
4.Place noodles and remaining ingredients (except garnish) in a salad bowl. Drizzle over the dressing and toss well.
5.Taste-test the salad, adding more fish sauce if not salty or flavorful enough. (If too salty or sweet, add another generous squeeze of lime juice.)
6.Sprinkle with extra chopped coriander, another sprinkle of dried crushed chili, and a handful of fresh basil. Serve immediately, or refrigerate for later. Eat within 24 hours for the best-tasting noodle salad. ENJOY!
A note about the picture: In Thailand, salads and other dishes are often garnished with fresh flowers. If desired, dress up this salad with a few edible flowers such as pansies (as shown here), violas, nasturtiums, or rose petals. Just rinse with cool water and put through your salad spinner, or gently shake to dry.

Thai Chicken Salad Recipe ("Larb Gai

2009-12-06T01:59:00.000-08:00

Larb Chicken salad is classic Thai. I make it with chicken, but in Thailand pork or beef are also used. One of its special ingredients is ground roasted rice, which adds a satisfying grittiness and subtle flavor (Note: if you don't have time to make the ground roasted rice, either leave it out or substitute ground peanuts). Another key ingredient in this dish is fresh mint. The salad is best served while the chicken is still hot from the pan and the greens are cold, like a Western-style grilled chicken salad. This dish is so good, I find it addictive! Excellent with a chilled glass of white wine.
Prep Time: 10 minutes
Cook Time: 16 minutes
Ingredients:
•SERVES 2 for Dinner
•optional: 4 Tbsp. uncooked sticky rice OR brown Japanese sweet rice (I actually prefer the latter)
•1/2 lb. chicken breast, chopped up into small pieces OR ground chicken (2-3 cups)
•1 shallot, OR 1/4 cup chopped onion
•optional: 4 kaffir lime leaves, cut into thin slices with scissors
•4-5 loose cups fresh arugula OR other garden greens of your choice
•10-15 mint leaves, chopped up fine
•3 green onions, sliced
•handful of fresh basil
•1 small red bell pepper, diced
•1/2 cucumber, sliced or diced
•2 Tbsp. fish sauce for frying chicken
•SALAD DRESSING:
•juice of 1 lime
•4 Tbsp. fish sauce (plus more to taste)
•2 Tbsp. brown sugar
•2 cloves garlic, minced
•1/2 tsp. cayenne pepper
•1/2 to 1 fresh minced red chili OR 1/3 to 1/2 tsp. dried crushed chili
Preparation:
1.Place uncooked rice (if using) in a dry wok/frying pan over medium-high heat. If not adding rice, skip to step 4.
2.As the rice heats up, shake the pan back and forth or stir with a spoon. After 6-8 minutes, the rice will turn a light golden brown and will begin to pop (like popcorn).
3.When it begins to pop, transfer the rice to a coffee grinder or pestle & mortar. Grind down to a course powder. Tip: A coffee grinder works well for this. Simply wipe out with a clean, dry cloth, then pour in your rice and grind. For pestle & mortar, use a firm, circular grinding motion. Set aside until later.
4.Combine all salad dressing ingredients together in a cup or bowl. Stir to dissolve sugar. Set aside.
5.Combine all the cold salad ingredients in a large salad bowl (arugula/salad greens, mint, green onions, basil, red pepper, and cucumber). Set aside.
6.Place 1-2 Tbsp. oil in a wok/frying pan over medium-high heat. Add the shallots, prepared chicken, and lime leaf (if using). As you stir-fry, add the fish sauce. Also add a little water if the wok/pan becomes dry. Stir-fry until chicken is cooked (8-10 minutes).
7.Transfer the hot chicken to the salad bowl with prepared salad ingredients. Pour over the dressing and toss well. Finally, add the ground roasted rice (if using).
8.Taste-test the salad, adding more fish sauce if you prefer it saltier/more flavorful (I usually add 1-2 Tbsp, but I like mine a little on the salty side). Add more dried crushed chili if you prefer it spicier. If too bitter, add a little more sugar.
9.Serve immediately while the chicken is still warm and ENJOY!
Leftovers: This salad is also good cold. I usually add more fresh greens and toss with a little more fish sauce.

A Note about the Photo: Here I garnished my larb salad with a few fresh pansies from my garden, which are edible. Other edible flowers which can be used include violas, rose petals, or nasturiums.

Thai Style Barbecue Chicken

2009-12-05T01:57:00.000-08:00

Everybody loves a good barbecue chicken recipe. This delightful chicken recipe will have your family raving and will stay at the top of your recipe box.

1 small bunch fresh cilantro, preferably with the roots, washed and dried
1 tsp coarsely ground black pepper
3 Tbs fish sauce
2 cloves garlic, smashed
6 boneless chicken breast halves, or 8 boneless thighs
1 head leaf or butter lettuce, washed and dried
1/2 English cucumber cut into thin half moons
1 small bunch mint, washed and dried
1 recipe Thai Sweet and Sour Chili Dipping Sauce
4 Tbs chopped roasted peanuts

Divide the bunch of cilantro in half and coarsely chop one of the halves. Cut off the stems of the other half. Combine the chopped half with the garlic, fish sauce and black pepper in a blender or food processor and process to a paste. Pour over the chicken and toss well to coat. Marinate for at least 2 hours or, ideally, overnight.

Preheat the barbecue or broiler to medium-high. Cook the chicken 4-5 minutes on each side until the skin is crisp and the chicken is cooked all the way through.

Arrange the lettuce, cucumber mint and remaining half of the cilantro on a large platter. Place 4 tablespoons each of the sauce into 4 individual dipping bowls and sprinkle with the peanuts. Cut the chicken into 3/4-inch slices and place on the platter.

To eat, take a lettuce leaf and tear it in half. Place a few slices of cucumber, a few mint and cilantro leaves and a slice or two of chicken on the leaf. Roll up into a snug bundle, dip into the sauce and eat.

Barbecue Thai Lime and Coconut Chicken Recipe

2009-12-04T01:57:00.001-08:00

Ingredients

2 lemon grass stalks
3 fresh green chiles, seeded and chopped
2 garlic cloves, chopped
3 scallions, chopped
1 handful cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
grated zest 1 lime
3 tbsp fresh lime juice
2 tsp grated fresh ginger root
1 tbsp fish sauce
1/2 cup (120ml) coconut milk
4 boneless, skinless chicken breast halves, butterflied
salt, black pepper
1 recipe fresh papaya sambal (see Sauces), optional

Method

Butterfly the chicken breasts; with one hand on the breast half to hold it in place, slice through the middle horizontally to cut almost in half. Open out flat.

Remove and discard the tough outer skin from the lemon grass stalks and roughly chop. Put lemon grass, chilles, garlic, scallion, cilantro, cumin, pepper, turmeric, ground goriander, lime zest, lime juice, ginger, fish
sauce and coconut milk in food processor or blender; pulse until smooth.

In a bowl, toss chicken with lemon grass mixture.

Cover and refrigerate for 1 hour. Grill according to instructions below. Sprinkle with salt and pepper. Serve hot with fresh papaya sambal, optional.

Outdoor on the barbecue
Grill over medium-hot coals until the chicken is opaque, with no trace of pink, 3 minutes per side.

Indoor
Preheat broiler. Broil until the chicken is opaque, with no trace of pink, 3 minutes per side.

Think ahead
Make marinade up to 3 days in advance. Cover and refrigerate. Marinade chicken up to 4 hours in advance. Cover and refrigerate.

Makes 4 servings.

Barbecue Chicken Tenderness Tips

Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat.

Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If the chicken dries out, it will become tough.

Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness.

To keep breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove during last 30 minutes of roasting time to allow the skin to brown properly.

Cucumber-Pineapple Salad with Red Pepper and Peanuts

2009-12-01T02:02:00.000-08:00

This easy salad recipe is very gourmet tasting. In fact, it's so scrumptious that your guests will think you labored over it (though it takes only minutes to make!). Simply toss some pineapple chunks (fresh or canned) with cucumber, green onion, slices of red pepper, and peanuts together in an easy homemade Thai salad dressing, and voila - a perfect salad that looks and tastes like summer itself. Makes a nice salad to accompany other Thai food dishes, or take it to a barbecue party or potluck where it's sure to be the talk of the party!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Salad or 2 as a Main Entree
•1 to 1 1/2 cups fresh or canned pineapple chunks (if using fresh pineapple, see cutting instructions below)
•1 English cucumber, or 1 medium field cucumber
•3 spring onions (green onions), sliced
•1 red bell pepper, sliced thinly, or diced
•1/2 cup dry whole roasted unsalted peanuts
•handful of ground peanuts (or roughly chopped), OR subsitute another nut, such as cashews
•1 cup fresh coriander + handful of fresh basil leaves (roughly chopped if leaves are large)
•SALAD DRESSING:
•2 cloves garlic, minced
•1 red chilli, de-seeded and minced, OR 1 tsp. chili sauce (or more if you want it extra spicy)
•1 Tbsp. soy sauce
•1 Tbsp. fish sauce, OR vegetarian fish sauce (look for vegetarian fish sauce at Vietnamese stores)
•juice of 1/2 lime (about 1 Tbsp.)
•2 tsp. brown sugar
•1/2 tsp. shrimp paste, OR 1/2 Tbsp. more fish sauce (or vegetarian fish sauce)
•optional: 1 Tbsp. pineapple juice (use the juice from the can, OR squeeze a little from a fresh slice of pineapple)
•OTHER (optional): To make this salad a complete meal, add 1 cup cooked shrimp, or 1 package deep-fried tofu
Preparation:
For instructions on how to buy and prepare fresh pineapple, see my: How to Cut a Pineapple.

1.Place all salad dressing ingredients in a cup. Stir well. Set aside.
2.Place pineapple chunks in a mixing bowl.
3.To prepare the cucumber: Remove skin with a vegetable peeler, or cut off with a knife (if the cucumber is organic, leave the skin on for extra nutrients and fiber). Next, cut the cucumber in half lengthwise. Cut these sections again lengthwise (several times if the cucumber is thick), then slice the other way to create cubes or chunks. Add these to the mixing bowl.
4.Clean out the seeds of the red bell pepper, then slice it thinly into strips. Slice these in half to create matchstick-like pieces. Add these to the mixing bowl.
5.Add the sliced spring/green onion, plus the whole roasted peanuts. Add most of the basil and coriander, putting aside a little of each for the garnish.6.Now pour the salad dressing over. Toss well.
7.Pour or scoop the salad onto a serving plate. Top with the extra basil and coriander you kept back, plus a sprinkling of ground or chopped peanuts. If desired, serve with lime wedges on the side. ENJOY!

Kaeng Khiao Wan Nuea

2009-11-29T03:30:00.000-08:00

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

2009-11-28T03:09:00.000-08:00

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

2009-11-26T03:07:00.000-08:00

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

2009-11-25T03:08:00.000-08:00

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

2009-11-24T03:06:00.000-08:00

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)

2009-11-23T03:06:00.000-08:00

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

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

2009-11-22T03:04:00.000-08:00

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

2009-11-21T03:04:00.000-08:00

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

2009-11-20T03:01:00.000-08:00

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

2009-11-19T03:01:00.000-08:00

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

2009-11-18T03:00:00.000-08:00

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!

2009-11-17T03:00:00.000-08:00

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

2009-11-16T03:00:00.000-08:00

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

2009-11-15T02:59:00.000-08:00

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

2009-11-14T02:59:00.000-08:00

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

2009-11-13T02:58:00.000-08:00

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

2009-11-12T02:57:00.000-08:00

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

2009-11-11T02:54:00.000-08:00

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

2009-11-10T02:28:00.000-08:00

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

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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

2009-11-01T22:44:00.000-08:00

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.

Brief Description Of Thailand Food And Thailand Culture

2009-10-31T22:42:00.000-07:00

Thailand food

It is beyond any doubt that food is a part of any gathering, thus, becoming the part of social occasions or itself the reason to celebrate. Normally, as per the western culture, a normal meal in any restaurant consists of starter, main course and then dessert. But in Thailand, the custom is bit different with regard to Thailand food, as there is no single dish for a single person. As a general, all present in a gathering share the same dish together. So, it’s better to have many guests together around the table than to enjoy with one or two as eating alone is considered a bad luck in the country.

One of the good things about Thai food is that they never dispose away the leftover food, as they consider it inauspicious and an enraging act to a female deity, ‘God of rice’. Generally there are four seasonings in Thailand food- sweet, sour, salty and spicy. The food is satisfied only if it contains all the four tastes. Thai dinner mostly include meat, fish, noodles, vegetables and soup followed by desserts including fresh fruits and colorful rice cakes. Besides meals, there are snackers consisting of chicken or beef satay, spring rolls, salads, raw vegetable with spicy dips and sweets.

Thailand culture

Thailand culture is highly influenced by Buddhism in addition to some influence of Hinduism and other Southeast Asian neighbor. Thai art is the main item included in Thai Culture. Buddha image is the main constituent in different period having distinctive styles. At present, there is a fusion of traditional art with modern techniques. India has also laid much influence on Thailand literature. It includes the most notable work, Ramakien, the version of Indian epic, Ramayana. The poetry of Sunthorn Phu is also quite famous in Thailand.

Spoken drama is not given any importance in Thailand, but instead there is Thai dance, divided into three categories- Lakhon, Likay and Khon. A form of shadow pay, Nang Drama, is popular among southern Thailand. Folk music and classical music both are have their significance in addition to pop music.

Apart from it, one of the common customs included in Thailand is Wai, a common gesture that is similar to Indian Namaste. The hospitable and generous people of Thailand pay a lot of respect and homage to their elders, as it is the core of their faith and spiritual belief. Seeking blessings from the elders is considered important mark of respect.

Cooking the best Thai Green Curry

2009-10-30T22:42:00.000-07:00

Thai Cooking

2009-10-29T22:44:00.000-07:00

Thai Dining Etiquette – the Moo Kata

2009-10-28T22:41:00.000-07:00

Guide to Thai Cuisine

2009-10-27T22:40:00.000-07:00

Tourist restaurants will often serve up a spineless, tasteless version of what should be a full flavour feast, and without anyone to tell you the food is less than genuine; a visitor’s introduction to Thai food is often tainted by these ‘farang-ised’ Thai dishes. Once you have had enough of yet another overly sweet, messy slop of phad thai, it is time to explore the never-ending possibilities of Thai cuisine.

When asked what they like most about Thailand, visitors often answer ‘the food’. The creation of Siam servings is a masterful mix of salty, sweet, sour, spicy and bitter. The spice factor, often too much for most westerners, is used for medicinal purposes, combined with the use of market fresh vegetables and the choicest local herbs for bursting flavours and prevention of common ailments. The food is low in fat and high in fibre and most dishes, considering they taste so good, are surprisingly nutritious.

But it is not only the unique and pleasantly pungent tastes that visitors love, the cost of eating in Thailand is as satisfying as the pleasure experienced by the palate. One of Thailand’s major industries is agriculture. Grains, meats, vegetables and most importantly rice are all locally produced at minimal cost. The country also has rich waters filled with fresh and sea water creatures, which are shipped across the land, making seafood and fish dishes some of the most popular choices. Add to this the natural innovation and long standing techniques used by Thais in food preparation and there are few who visit who cannot be satisfied.

Passing through different regions of Thailand, you may notice that the dialect and sound of the language changes abruptly. When you think you have learned how to say sawdee kha in exactly the right tone, you move to another place and find that they have a completely different method of utterance. The same goes for the food. There are four main regions offering cuisine adventurers a unique experience.

Food in the northeast is influenced by neighbouring Laos. Dishes are highly seasoned and among the most popular specialities are larb, a spicy, seasoned salad made with pork or chicken; somtam, spicy papaya salad, and gai yang, barbequed chicken. All are served with glutinous rice, a northern favourite widely known as sticky rice, or khao neow.

Burmese influences have bearings on the dishes of the central northern regions. Northern cooks generally are less heavy handed with the chilli and the use of ginger, tamarind and turmeric is common. Khao soi, a curry with egg noodles and pickled cabbage, is only found in the north and should be number one on any visitor’s list of dishes to try. Tourists to the north should not miss the opportunity to dine at a traditional Khantoke dinner, combining the best of northern specialities and traditional performances in a reconstructed wooden palace.

Throughout the central plains of Thailand, the food combines mixes from all regions, and many Chinese-Thai fusions are common characteristics. The south is the place to get down to spicy treats. Chilli-filled soups and curries are common dishes and fresh seafood is abundant. Influences are also found in dishes taken from Indonesia, such as chicken kebabs with peanut sauce (gai sate), an international favourite, and rich curries such as kaeng masaman from Malaysia.

Eating in Thailand is very much a family affair. It is often thought of as odd to see someone eating alone and most Thais will wait to the point of starvation until they find a dining partner. A typical meal will include a soup, fried fish, spicy salad known as yam, a curry dish and a dip with vegetables. Each member of the party will be served a bowl of rice and can take a bite from the main dishes in the centre of the table. Meals are eaten with a spoon and fork, while chopsticks are generally only used for noodle soups or Chinese food.

Thai ‘fast food’ is known as such, not because of its enticing greasiness or fat content as with the western equivalent, but instead as a range of dishes that can be cooked up in a matter of minutes. These dishes such as phad thai, or fried noodles, khao phad, or fried rice, or phad khrapao, or fried basil with pork or chicken, are commonly ordered as a quick lunch, breakfast or evening meal, and often served with a fried egg plonked on top.

There are few countries that can offer such a range of fruits like Thailand. Its tropical climate and heavy rains in monsoon season mean that fruit is everywhere. The diversity of delicious fruity sweetness to be found is so vast and the cost so little, some health conscientious rebels decide to diet solely on fruit as an internal body cleansing exercise. From the vibrant pinks of the dragon fruit to the prickly looking shells of the rambutan, photo opportunities are an added bonus to the already particular delight of fruit shopping in Thailand.

Thai desserts, in general, use five base ingredients: coconut cream, coconut flesh, rice flour, palm sugar and eggs. Among the favourites are thong yip, a sweet egg yolk cup; foi thong, shredded, sweetened egg yolk, and tako, a jelly served with creamy coconut.

Those interested in more than just sampling the food fare on offer while travelling in Thailand will be pleased to know that in any mildly touristy area you are sure to find a local cooking school. Courses include trips to local markets, ingredient preparation, cooking and best of all, an eating party after all the hard work.

Top 10 Thai dishes among tourists

Tom yam goong: a spicy shrimp soup made with coconut milk, lemongrass, lime leaves, galangal and shallots.

Kaeng khio wan gai: green chicken curry made from green curry paste and coconut milk.

Phad thai: noodles fried with tofu, spring onions, bean sprouts and ground peanuts.

Phad khrapao: chicken, pork or prawns stir-fried with basil.

Kaeng phet pet yang: roast duck curry.

Tom kha gai: chicken in coconut soup with galangal and lemongrass.

Khao phad: boiled rice fried with meat, egg, onion, cilantro, garlic and tomatoes.

Moo/gai sate: pork/chicken kebabs served with peanut sauce.

Gai phad met mamuang: stir-fried chicken with cashew nuts.

Food and Wine in Koh Chang

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Upon arrival, have your first meal on the island at the Koh Chang Grand Orchid Restaurant in Klong Son village. It is under the resort of the same name and offers Thai, international, and seafood cuisine.

Ton Sai Restaurant is set on top of a banyan tree, thus the name. It is located at White Sand Beachand serves fusion food.

Relax after dinner by sitting back at the nearby Sabay Bar. The bar is lively with the music from a Filipino band and fire-twirling shows by skillful performers.

Blues Cha Cha bar set along the main road at Kae Bae just across The Chill is a place to
wine and unwind. Live bands plays nightly and firehouses play to the tune that fire up the atmosphere of a lively evening.

If you are looking for a 5-star environment Breezes bar at the Amari Resort would be your best pick.

Featuring a trendy decor the cozy bar plays live music 6 days a week and offers a wide selection of cocktails, beers and wines as you would expect from a 5-star hotel.

If you are a bit tired there is the sofa bed for you to stretch out. Patrons can also choose to relax at the outdoor quiet lounge facing the sea.

The White Sand Beach Restaurant is located right on the beach where guests can bask in the gentle sunshine or relax under the starry sky while dining.

The restaurant serves Thai and European menus, as well as dishes individually prepared by the chef.

Alina Restaurant, Ban Thai Restaurant and Banpu Koh Chang Restaurant are in-house restaurants for resorts of the same names on White Sand Beach.

It is an added advantage for the guests of the said resorts since these restaurants which serve seafood, Thai and international favorites are only a step away from their accommodations.

If dining under the starry sky is your current leisure pursuit, then Cookies Restaurant is the place to visit. For those seeking a Swedish dining experience, Heli's Kitchen is definitely the right choice.

Pizza lovers should be delighted to know that there are at least three pizza places on the island. If you prefer a fine dining ambience with candle-lit tables, try Invito Italian Restaurant. Pizza Ban Nuna is, meanwhile, down to earth.

Sassi, at the Amari Emerald Cove Resort, is famous for its traditional Italian cuisine. Its bright and vibrant atmosphere is cosy yet lively. The restaurant's air conditioned indoor ambience complements the fine tastes of Italy.Outdoor servings are available if you prefer the natural air supply.

Just one level below is the Just Thai restaurant stylishly designed with contemporary Thai
decor. Expect the more innovative Thai delicacies and fresh seafood. The restaurant turns a bit Japanese with an additional 5-course dinner menu every Mondays and Thursdays. Outdoor seatings are available here too.

The Cove Terrace boasts of an all-day a la carte menu in a bright, airy setting. Check out the special theme buffet available on some evenings. Exclusive romantic sunset dining right on the beach can be arranged.

Buffalo Bill Steak House on White Sand Beach serves one of the best steaks on the island . The wild west steak house has a very relaxed ambience and a friendly staff Here, the portions are American size but not the prices.

The Milky Bar on White Sand Beach is an ideal place for those who want to spend the night singing to the tune of music.

The Terrace Restaurant in the premise of the Chang Buri Resort and Spa on White Sand Beach is on a hillside terrace where diners can enjoy food in a natural environment. The restaurant prepares both Thai and European cuisines.

The resort's Beach Bar Restaurant is perfect if you prefer to dine by the beach, where the menu is similar to that of the Terrace Restaurant.

For fine dining experience amongst the vegetation of a rainforest overlooking the sea go to Saffron On The Sea. This boutique restaurant offers Thai & Western delicacies in the open space with a good view of the mountain and the sunset.

For a change in scenery, schedule a breakfast or lunch date at The Cinnamon Restaurant, at the Aana Resort on Klong Prao Beach. The restaurant is located along the river, and now provides free Wi-Fi connection for its patrons.

If a light meal is all you need at the moment, then visit The Hill Bar at the same resort. Before heading down to dinner, drop by at the same bar for a sunset aperitif.

For a more relaxed dining experience, get down to Aana's The Beach Bar for street food, drinks and cocktails.

Imagine dining in a tropical garden setting with the sound of the lapping waves of the nearby sea. Remark Cottage Restaurant at the Klong Prao Beach makes that experience possible, plus letting you enjoy a wide variety of seafood.

A health-conscious vacation is now possible at the Boutique Restaurant where they serve health and vegetarian foods.

Just inside the Chai Chet Resort is the Chai Chet Seafood which serves the best in seafood cuisine to its in-resort patrons. However, they will also be happy to welcome anyone who'll come visit them.

Enjoy a homey, cozy atmosphere while dining at the K.B. Restaurant that serves local favorites, fresh seafood, and international food.

Let Siam Beach Restaurant's chef prepare for you only the best Thai food a la carte and discover what it is like to experience the so-called dinner in paradise.

The Bay Restaurant at the Dusit Princess Koh Chang has a delightful selections of seafood and international cuisine. Modern decor in bright colours with a view of the Bai Lan Bay will further enhance your appetite.

The fishermen's village in Bang Bao is the place to go to for the best seafood. Here you can expect the freshest catch of

the day, at famous restaurants. One of the most reputable seafood restaurant here is the Ruan Thai Restaurant. Set above the sea the restaurant is famed for its fresh seafood prepared the local way at reasonable prices.

For a romantic culinary adventure try the Tantra Restaurant at the Nirvana Resort in Bang Bao where contemporary European and Thai cuisine are prepared by their renowned chef. An innovative promotion called the Nirvana Twilight Nights include a breathtaking view of the sunset amid soothing beats and refreshing cocktails, an illuminated jungle walk and a 3-course dinner at the restaurant set on stilts overlooking the fishing village and the calm sea. Fine wines and an extensive drinks menu add to the delight.

On the eastern coast, a vegetarian outlet--Spa Koh Chang Restaurant--is fast becoming popular among travelers. Its "Food for Health" slogan makes it a distinct choice for health-conscious diners.

Salakphet Seafood Restaurant is built above the waters, giving the place a relaxing ambience and a feel of being part of the fishing community.

Watering holes, or beer bars, can be easily found on every beach on the island.

Other than Koh Chang, most resorts on other islands include meals in their packages. Nevertheless, some restaurants such as the Makathanee Restaurant on Koh Maak also serve a la carte menus. The place which is under the resort of the same name serves seafood, local and international favorites.

Get a feeling of the island by dining at the Shantaa Restaurant on Shantaa Koh Kood. It is where local favorites are enhanced with the cooking secrets of local chefs.

But just before heading down to the restaurant, take a detour to the resort's Shantaa Beach Bar for your favorite drinks and snacks.

You can find more information in Koh Chang at http://www.koh-chang.com

Luxury Thai Holiday Villas: the Way to Stay!

2009-10-25T22:39:00.000-07:00

Thai Food: Adding a bit of spice to your life

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Discover the Tasty Thai Food, Cuisine and Cooking

2009-10-23T22:38:00.000-07:00

Thai cuisine is a very popular cuisine known all over the world. Apparently influenced by Chinese and Indian cooking, Thai cuisine is a mixture of the best and the most delicious dishes. Thais have a certain unique way of presenting their dishes with beautiful food arrangements. Thai foods are great not only for its taste but also with its attractive looks.

Rice is the staple food of the Thais. It is served, or boiled. The typical Thai meal consists of a large platter with different food dishes, together with the rice. Thai cuisine is a mixture of vegetables, fish, and other meat with lots of spices such as, chili, garlic, lemongrass, coconut milk, tamarind, ginger, basil, peanuts and many others. Thai food is frequently hot and spicy. One of the famous Thai dishes is Tom Yum Kung, which is a spicy soup with shrimp and the Pad -Thai; a kind of noodle fried mixed with meat and vegetable.

Thai cuisine also has a large variety of desserts and snacks dishes. Thai desserts are mainly made with sugar, egg, and coconut milk. The Kanom Buang, is a batter folded over and filled with scraped coconut meat, added with egg yolk and green onion; a well known dessert dish in Thailand.

Visitors can enjoy Thai desserts in all restaurants and even along the sidewalks. Thailand also abounds with lots of tropical fruits. A variety of different kinds of fruits can be seen throughout the year. Well known Thai fruits are the durian, rambutant, mangosteen, mangoes, banana, papaya and lots more.

Most of Thai dishes are tastes salty, sweet, and a little spicy. But even so, the spiciness of the food is just smooth, where in people wouldn't have difficulty trying it. Thais use a variety of spices for their cooking which made their cuisine famous. Thai cuisines are being cooked around the world. Cooking schools consider Thai cuisine as one of their major dishes. Thai foods consist of large amount of sea foods and vegetables.

Thai cuisine is mostly liked be the Chinese because it almost tastes like Chinese cuisines. People from around the world also love to try Thai meals and other foreigners even consider it their favorite.

Thailand is a country full of wonderful things. Starting from the country itself, to its native cuisines will surely reveal why this country is so loved, both local and even abroad.

Thai Food – A blend of harmony in every dish

2009-10-22T22:37:00.000-07:00

From its glorious white sandy beaches, exploratory adventures, exotic delights, bargain shopping and a bounty of attractions, Thailand has been a Mecca to many a traveller, in search of that paradisiacal experience. From the rich and famous to the happy-go-lucky backpacker, Thailand attracts tourists by the millions each year.

Of the many things to sample, savour and discover from this friendly nation is her culinary delights. Thai food is famous; in fact it is world famous. It is not unusual to find fine dining restaurants across the world featuring some authentic Thai cuisine. Thai food is considered an exotic Asian delight, and the largest and best variety can be found in its country of origin, Thailand!

Thai dishes come in five distinct flavours, sweet, sour, bitter, salty and spicy. The herbs and spices used are generally fresh, versus the dried variety. Distinct Thai taste and flair comes from the use of coconut milk, lime and fish sauce. A typical and authentic Thai meal will include just one main dish with complementary dishes served alongside which can be shared by many. Chopsticks are used for noodles, and it can be considered customary to eat with your right hand or fork and spoon for any other type of dish.

Jasmine rice is indigenous to Thailand, and is considered a staple in this part of the world.

Rice is often used in stir fry dishes, and also can be cooked to be made in to a sticky consistency. Soups contain a multitude of things, and can be considered a meal by itself, with a combination of vegetables, meats and noodle. Thai chilli paste and sauce is also a common favourite that is region specific and comes in a variety of flavours. Thailand plays host to some of the largest and most authentic selection of Thai food to be found across the globe, it is also a common occurrence for tourists journeying to Thailand to partake in a few cookery classes before voyaging home.

Discover a life altering experience that is disguised as a holiday in Thailand when you visit her intense capital, Bangkok. Find a Bangkok hotel that gives you the best of accommodation and the convenience of staying in close proximity to the best shopping, dining and entertainment areas. Grand Millennium Sukhumvit Bangkok is a wonderful Bangkok luxury hotel that is exceptional in their approach to hospitality and service, and definitely worth considering when looking for that ideal 5 star hotel experience.

Thai Food Festival

2009-10-21T22:35:00.000-07:00

Thailand is famous for historical, cultural and beach attractions and spa therapies. There is more to Thailand than just that. Festivals and events comprise a major part of the cultural landscape of the country. You know about the major festivals and events such as Chiang Mai Winter Fair, The River of Kings Festival, Chiang Mai Flower Festival, Bangkok China Town Festival, Asean Barred Ground Dove Festival, Songkran Festival Nationwide, Pattaya Festival, Thailand Grand Sales, Candle Festival, International Marathon at Songkla, Phuket Vegetarian Festival and Chon Buri Buffalo Races. Did you also know that Thailand celebrates a food festival with much lavishness and splendor? The Thai food festival is the best way to tease the taste buds for foodies all over the world. If you want a blend of exquisite food, fine entertainment and a rich culture, the Thai Food Festival is the right place for you. Accommodation should not be a major cause for concern. With tens of thousands of tourists thronging to Thailand every year, the country boasts of excellent accommodation options.

The country plays host to the Thai food festival at the Airport Restaurant. If you are wondering about the dishes on offer, you will be spoilt for choice! With over 120 delicacies on offer, the Thai food festival adds a zing to your palate. From appetizers to sweet dishes, the Thai food festival has everything to bring you back asking for more. You will get as many as 35 desserts and 20 appetizers to tickle your taste buds. The festival, celebrated last year was a continuation of the Royal Brunei Catering's (RBC) Thai food promotion held in 2003, 2004 and 2007. The Royal Brunei Catering partnered with the Royal Thai Embassy last year to host a gala food event in the previous year. About four Thai chefs were brought to make the best delicacies for the food lovers!

Traditional dances are held during the Thai food festival to give a blend of both culture and food. The Tourism Authority of Thailand has provided some of the finest posters of tourist attractions of Thailand. This will definitely add to a fine dining experience. With fine posters and background music, your dining experience is bound to be a sumptuous one!

Enjoy a superb dining experience with exquisite Thai delicacies! If you wondering what’s on the menu, then you will find some of your favorites on offer! The yummy Beef soup, Prawn Green Curry and the Green Papaya Salad, Pandan Chicken, Seafood Hor Mok, Lamb and Salmon dishes are some of the featured special of the Thai food festival. You always wanted to get an authentic taste of Thai dishes. The best of North, South, East and Central Thailand are served on a platter! The Thai festival is just the right place to fulfill your dream.

The chefs are very particular about the ingredients they use. They carefully choose their ingredients to craft their cuisine uniquely. If your stomach is rumbling for some exquisite Thai dishes, you must visit the country during the Thai food festival. Remember to book your hotel in advance through hotel booking worldwide sites. Online hotel booking services give you an idea of the various Thailand hotels available close to the location of the festival. If you are looking for cheap hotels and hotel amenities at the best discounts, you can refer to discount hotel booking online.

Learn How to Eat Thai Food

2009-10-20T22:34:00.000-07:00

As the Thai population grows in the USA so does the number of Thai restaurants. In most larger cities you will find it easy to have a selection of Thai restaurants to choose from.Thai food offers you a wide variety flavors and taste. Most Thai dishes are made with a blend of herbs and spices. Some people feel Thai food may be considered a little spicy but always tasty.

Get Free: Thai Food Advice

First, a typical Thai meal includes: rice and it will be accompanied by many dishes. There will be a soup, a curry, steam or fried fish , a very tasty salad, and many sauces to dip the food. A Thai breakfast usually includes a wide assortment of fresh fruits and some small sweet treats.

How to: Find World Foods

Secondly, in the southern region of Thailand coconut plays a very important part in dining. Coconut is used in almost all of the dishes. The coconut is used in many different ways. If you mix it in the soup it takes some of the heat out of what would be a very spicy soup. It is used in most curries. All foods are fried in coconut oil. The meat is used to garnish food or just chopped up to enhance the taste of the food.

Third, In the central region the people tend to eat steamed foods. This is usually made up of fresh water fish and fresh vegetables. Noodles are very popular and restaurants are seen all over this region serving bowls of steaming noodles. In Bangkok many stands can be seen serving these steaming dishes.

Lastly, in the northern region, people tend to eat their food with milder seasoning, compared to the rest of Thailand. The close proximity to Burma has had a great influence on the taste of the food in this region. The popular spices are tamarind, turmeric and ginger that are also quite popular in Burma. Bur whichever food you decide to try from Thailand you will be in for a wonderful taste experience and one definitely worth trying.

What Has Thai Food Got to Offer for Vegetarians?

2009-10-18T09:42:00.001-07:00

For good reasons, Thai cuisine is one of the most popular in the world. Although popularly described as a single cuisine, Thai food is actually best characterized as a combination of four regional cuisines coming from Northern, Northeastern, Central and Southern Thailand.

A glance at the menues of Thai restaurants in western countries suggests that there is almost no place for vegetarian food in Thai cuisine. However, this is not the truth. Most Thai dishes consist of rice with vegetables, meat and sauce on top. Meat and fish or sea food are viewed as just one portion of a meal and not as the primary ingredient of the meal.Much of the flavour of Thai food comes from the sauces and vegetables, so you can frequently substitute bean curd or other ingredients that you do eat for the specified meat.

Below, you will find a vegetarian meal from Central Thailand.

Vegetarian Thai Stew
Ingredients:
2 sweet potatoes
2 carrots
2 onions
3 cakes of tofu (bean curd)
250 grams of ricestraw mushrooms
15-20 small cherry tomatoes
150 grams of green beans
1 tbsp of light soy sauce
1 tbsp of dark soy sauce
3 cups of vegetable stock
2 tbsp of arrowroot starch
salt and pepper
vegetable oil

Wash and cut the tomatoes into pieces and then fry them in the oil.
Cut the carrots into 1-inch pieces and the onions into quarters.
Wash the mushrooms and cut them into halves.
Cut the tofu into flat pieces, about 1/2-inch thick.
Marinate the tofu in dark soy sauce for about 20 minutes.
Fry the marinated tofu until it's brown and firm.
Add the vegetables, soy sauce, salt and pepper.
Mix the starch with water and add it to the stew.
Boil the stew for a few seconds and serve it in a warm bowl.

What Has Thai Food Got to Offer for Vegetarians?

2009-10-18T09:42:00.000-07:00

Thai Food for Health

2009-10-17T09:42:00.000-07:00

Dining in the UK is, like so many aspects of modern life, sometimes a compromise. In days gone by, when gender roles conformed to long-established stereotypes, a housewife would prepare a full, cooked meal for the family to share in the evening. These days, when it is more likely that both partners in a relationship will have careers, time is at a premium and many begrudge time spent cooking after a busy day at work. Consequently, takeaway food and restaurant meals account for a larger part of our diet then ever before.

While many of us avoid the kind of fast food that we consider to be junky American imports, such as burgers and greasy fried chicken, we do not seem to be so aware of the health aspects of other cuisines which, although established, are also relative newcomers to our shores.

Health in diet and lifestyle is a modern obsession. We shy away from overdoing the very obvious unhealthy foods. We limit our intake of cakes, sweets, chips, but we are less wary of eating Indian and Chinese restaurant meals or takeaways – perhaps several times a week – even though, at the back of our minds, we know that these are often as full of fat, sugar and salt as the more obvious junk foods.

Of the imported cuisines popular in the UK, Thai food offers one of the most consistently healthy and well-balanced diets available. Its various techniques and components are a fusion of contributions made by the Asian, European and African cultures that, at various periods, took advantage of the trade routes upon which Thailand was so well placed. It is almost as if it has embraced all the best elements from the many influences that played parts in its evolution, while leaving out most of the things which we now know are not healthy to eat.

An article in the health section of the BBC’s website stated that the popular Indian dish chicken tikka masala with pilau rice typically contains around 47g of fat, while a similar Thai food choice, stir fried chicken with plain steamed rice (phad khing hai) has just 13g of fat of which only 3g is saturated fat. The difference is striking, and the more dishes one compares, the greater the contrast one sees between the two cuisines so far as healthy eating considerations are concerned.

As well as a healthy, balanced overall diet, the individual ingredients used in Thai cooking are well known for their benefits and, in many cases, they are actually used in Southeast Asian medicine.

Turmeric, for example, has anti-inflammatory and antioxidant properties, both of these qualities are known to play a part in preventing the development of cancer.

Lemongrass, a lovely, fragrant, lemony herb is used in Chinese medicine in the treatment of colds and flu-like bugs. It is also known to help maintain good digestion.

Galangal is a variant of ginger and, as such, shares many of its properties. Galangal is particularly renowned for its effectiveness in relieving digestive problems and gastric disorders. It is also reputed to assist in the reduction of pain and stiffness caused by arthritis.

Chillies, cayenne in particular, have recently come to the attention of western researchers. Indications are that chillies and their extracts may be beneficial in maintaining a healthy cardio-vascular system, and in supporting the body’s ability to produce insulin. Some researchers have also found positive impact on certain skin conditions, and on digestion. Another, quite unusual, benefit of chillies is that they are known to combat insomnia, so your delicious Thai meal will also help you to sleep soundly at night!

Coriander is well known throughout Asia and is one of the most vital ingredients common to most cuisines from that region. Like many of the other herbs used in Thai cooking, it is known to aid good digestion, and is reputed to encourage a strong immune system, thus helping to defend against common minor illnesses.

Coconut milk is believed to assist in the lowering of LDL, a form of cholesterol which is harmful at high levels. It also helps to raise levels of more desirable fatty substances that the body needs in order to function optimally. Like coriander, coconut milk is known for its immunity boosting properties. Some of its components are also known to inhibit some of the effects of aging.

Kaffir Lime Leaves have antioxidant properties like several of the ingredients we have mentioned already. Kaffir is said to purify the blood and assist digestion, while promoting dental and oral health. Kaffir is one of the main flavours used in Thai cuisine.

But there is more to the healthy eating aspect of the Thai diet than the individual properties of its ingredients: one should not underestimate the importance of the freshness of Thai herbs. Where many Asian cooking styles use a lot of dried spices and extracts, Thai cooking tends to make use of fresh herbs in their natural, whole state rather than extracts. Whole foods of any kind are now widely recognised, even in the west, as being the healthier option, and should be preferred over processed or powdered derivatives.

The popularity of salads, fish and seafood mean that there are plenty of alternatives to red meat. That said, body builders and macho traditionalists who don’t consider a meal to be a real meal unless it contains a decent helping of red meat would find that a Thai menu caters for them too.

As with all cuisines, there are some things best enjoyed in moderation. If one ate only dishes rich in coconut milk, for example, then one might reasonably expect to add a few inches to one’s waistline. Similarly, someone on a diet may decide to opt for plain or fragrant, rather than fried, rice dishes in order to keep the calories down, but the great thing about Thai cuisine is that meals are generally composed with all elements very well balanced, so it is most likely that a full meal would contain all these marvellous ingredients in just the right proportions.

Few dietary experts would dispute that the Thai diet is one of the most intrinsically healthy in the world.

Thai Food Festival in Doha

2009-10-16T09:42:00.001-07:00

A fourteen-day Thai Food Festival in Doha was inaugurated by the Thai Ambassador, His Excellency Mr. Suvat Chirapant and the Vice Chairman & Chief Operations Officer of Venture Gulf Group, Abdullah Bin Abdul Aziz Al-Nasser at the Doha Marriott Hotel on Saturday, November 29th, 2008.The Thai Food Festival in Doha is supported by the Thailand Embassy and the Venture Gulf Group and FAL Travelmart as the co-sponsors. Mr. John S. Louie, Director of Operations, expressed gratitude on behalf of Doha Marriot Hotel to the Thai Embassy, Venture Gulf Group and FAL Travel Mart and commented that without their generous sponsorship the hotel would not have been able to offer the guest with distinctive rates and nice decorations.

Restaurant Asia Live at the Marriot Hotel in Doha offers the guest to part with delicious multi- culinary experience and discover an exciting lineup of exotic Thai dishes for gastronomic indulgence from November 29th to December 12th 2008. A whole rainbow of dishes that highlight the great and diverse cuisines of Thailand was prepared by the Thai Chef Seri. Specialty Chef Seri Alkkhason who is originally from Thailand, joined the Doha Marriott Family a couple of months ago and carries a great experiences to Doha Marriott's Culinary Team. He took his primary cooking lessons of traditional Thai food from Thailand. Chef Seri follows a unique style by preparing traditional Thai food items and incorporates international cooking methods to offer his guests with a variety of tastes achieved through these innovative methods.

To add the dedication, he is a Thai food lover and hence makes no point to compromise with the authentic taste. 'Thai Rice Noodles with prawn, chicken and vegetables' is his most favourite dish and Chef Seri vows to offer exquisite Thai dishes in this fourteen day long food festival in Asia Live restaurant, Doha Marriot Hotel. Thailand's rich culinary heritage was one of its best-kept secrets until very recently with the tourism coming on to the Kingdom of Thailand. Later, Thai restaurants opened in Los Angelas and London, Sydney and Tokyo following the wide spread demand for Thai food globally. A visitor stepping in to taste the authentic Thai cuisine for the first time is very likely to have some previous experience of the subtle blend of tastes and textures that makes a Thai meal an unforgettable dish - Asias Live!

Doha Marriot Hotel

Doha Marriott Hotel is a treasured landmark on the coastline of Qatar where one can be lost in the tranquillity of the private beach, yet minutes away from the Doha International airport and busy business hub of Doha. This 5-star business hotel of the Marriots is an all time favourite and widely regarded for its high standard for service and excellent amenities among Doha hotels. This hotel has 6 restaurants and Pearl Lounge club serving award winning international cuisines and classy guest rooms that blend comfort with cutting-edge technology, promising an extraordinary stay. Some of the other highlights include a World-class spa, fitness centre, tennis courts, outdoor pool which is currently under refurbishment and a private beach.

Top 10 Must-Not-Miss Thai Food

2009-10-16T09:41:00.001-07:00

Thai Food :KAENG PHET KAI SAI NORMAI

2009-10-06T10:36:00.000-07:00

INGREDIENTS :
Vegetable oil 4 tbsp.
Red curry paste, (Kaeng phet paste) 2 heaped tbsp.
Coconut milk 2 cups
Chicken thigh, skinned and sliced 1 lb.
Bamboo shoots, sliced or julienne 1 cup.
Fish sauce 3 - 4 tbsp.
Sugar 1 tbsp. Or less
Thai basil leaves, (bai horapa) 1/2 cup
Kaffir lime leaves 2 leaves
Red spur chili peppers, sliced 1 tbsp.
Green spur chili peppers, sliced 1 tbsp.
(4 servings)

Preparation

1. Heat vegetable oil in a pot and add the red curry paste to fry in this oil whilst spreading the paste as much as possible. Lower the heat and fry the paste but do not burn it. Add a little of the coconut milk to make paste spreadable. Cook longer (two minutes) over low heat.

2. Add half of the coconut milk and bring to the boil, whilst scraping the bottom of the pot to prevent scorching. Add the chicken pieces and cook until chicken is done before adding the rest of the coconut milk and bring back to boil. Add the sliced bamboo and cook two minutes longer.

3. Season the curry with fish sauce and sugar. Before taking off the stove, add Thai basil leaves and kaffir lime leaves. Garnish with two kinds of fresh chili peppers.

Tips…
As their curries are fairly spicy, Thais usually eat their meals with rice as the main starch, accompanied by various other dishes such as plain soup, stirfried vegetables and fried meats. All these dishes are eaten all at once.

Stirfried Chicken with Thai Basil and Chili Peppers

2009-10-05T10:42:00.000-07:00

INGREDIENTS :
Vegetable oil 5 tbsp.
Yellow spur chili peppers, chopped 2 - 3 tbsp.
Garlic, peeled and chopped 1 - 2 tbsp.
Skinless and boneless
chicken thigh, ground or sliced 1 lb.
Black soy 1 tbsp.
Fish sauce 1 - 2 tbsp.
Granulated sugar 1 - 2 tsp.
Holy basil leaves, (bai kraphrau) 1/2 cup
(4 servings)

Preparation :
1. Heat oil in a wok or regular frying pan until it almost smokes.

2. Add chopped chili and chopped garlic to the pan and stir quickly to create aroma. Be careful not to burn them.

3. Just before the garlic browns, add the chicken and stirfry continuously. Once the chicken is cooked and the liquid from the chicken is reduced slightly, add the black soy to give this dish color and season with fish sauce and sugar. Continue to stirfry then allow the seasoning to seep into the chicken.

4. The above process should only take a few minutes since it is essential that you cook this dish on a high heat at all times. Before taking off the heat add Thai basil leaves, toss in the pan and serve immediately.

Tips…
This dish can be made with any kind of meat as well as seafood. It is a standard dish eaten in Thailand for lunch, served over steamed rice.

Thai Food : Salmon Chu Chee Curry

2009-10-04T10:30:00.000-07:00

INGREDIENTS :
Vegetable oils 3 - 4 tbsp.
Chu chee curry paste 3 heaped tbsp.
Coconut milk 2 cups.
Salmon fillets 5 oz. each 4 pieces
Coconut sugars 2 tsp.
Fish sauce 1 tbsp.

GARNISHES :
Red spur chili, julienne 4 peppers
Kaffir lime leaves, shredded 1 leaf
(4 servings)

Preparation :

1. Heat vegetable oil in a shallow sauce pan or in a frying pan until hot.

2. Add the chu chee curry paste and cook for 3 - 5 minutes over a medium heat, stirring constantly. Should the curry paste be lumpy, add a little coconut milk to loosen the lumps and make it more manageable.

3. Add coconut milk to the cooked curry paste, stir to mix well and bring the liquid back to the boil.

4. Once boiling, add pieces of salmon and cook in the curry sauce, turning once to ensure even cooking on both sides. The length of time it takes to cook the salmon depends on the thickness of the fish.

5. Reduce heat and cook slowly to allow the sauce to evaporate and thicken. Season with coconut sugar and fish sauce. Serve with curry sauce spooned over the fish and garnished with julienne of red spur chili peppers and shredded kaffir lime leaves.

Tips…
The spiciness of the curry is controlled by the amount of curry paste you use. If you like your curry hot and spicy, simply increase the amount of curry paste. Coconut sugar can be found in most Asian grocery stores. It comes in round patties the size of cookies; Use a knife to cut shavings from this sugar when seasoning curries. Other fish that hold together well can be used for this dish. Cod or snapper are excellent.

Thai Food :KAENG KHUA SAPPAROT

2009-10-03T10:25:00.000-07:00

INGREDIENTS :
Vegetable oil 2 tbsp.
Kaeng khua curry paste 2 tbsp.
Coconut milk 1/2 to 1 cup
Prawns or shrimps, fresh and peeled 1 lb.
Fish sauce 1 - 2 tbsp.
Sugar 1 - 2 tsp.
Pineapple, peeled and cubed 1/2 cup
(1 - 2 servings)

Preparation :
1. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the kaeng khua curry paste to the oil. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.

2. Cook the paste for 5 minutes over a low to medium heat. Add coconut milk and blend well. Bring the sauce back to a boil.

3. Once the curry sauce is boiling, add the prawns and quickly season the curry with fish sauce and sugar. When the prawns are almost cooked, add the pineapple and mix well. The curry should be fairly thick, almost the same consistency of white sauce. Spoon this curry into a bowl and serve with rice.

Thai Food : KAI PHAT KHING

2009-10-02T10:16:00.000-07:00

INGREDIENTS :

Vegetable oil 4 tbsp.
Chicken breast meat, sliced 8 oz.
Onion, peeled and sliced from stem to blossom 1
Young ginger, julienne 1/2 cup
Woodear mushrooms, soaked in water, rough cut 1 cup
Spring onions, cut into 1 inch pieces 1/2 cup
Red spur chili peppers, sliced length wise 1
Green spur chili peppers, sliced length wise 2
Sugar 1 tsp.
Fish sauce 2 tbsp.
(4 servings)

Preparation :

1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.

2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.

3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.

Mussaman Curry with Chicken

2009-10-01T10:12:00.000-07:00

INGREDIENTS :

Vegetable oil 2 tbsp.
Chicken thighs with skin 1 lb.
Massaman curry paste 3 tbsp.
Coconut milk 2 1/2 cups
Pearl onions, peeled and cooked, 10
Peeled potatoes quartered 5 oz.
Roasted peanuts 2 tbsp.
Bay leaves 3 leaves
Cardamon seeds 4
Cinnamon stick, roasted 1 stick
Sugar 3 - 4 tbsp.
Tamarind paste or pulp juice 2 tbsp.
Lime juice 2 tbsp.
Fish sauce 3 tbsp.
(4 servings)

Preparation :

1. Cut chicken thighs into bite size pieces and boil in coconut milk until just done. Take off the stove and keep.

2. In another pot heat vegetable oil and fry the curry paste until fragrant. Be careful not to burn the paste.

3. Add a little of the coconut milk that was used to cook the chicken pieces to the curry paste to form a thick sauce. Spoon the chicken pieces into the curry and add just enough coconut milk to cover the chicken. Add peanuts and bring the curry to boil.

4. Once boiled, season the curry with sugar, tamarind paste, lime juice and fish sauce. The main flavors of this curry are a sweetness followed by a sourness from tamarind and lime and a saltiness from fish sauce. Bring the curry back to boil again and simmer until the chicken pieces are tender.

5. Add potato, cooked pearl onions, bay leaf, cardamon and cinnamon stick, Simmer for 5 minutes longer, turn off heat. The curry is ready.

Tips…
This Thai curry has on lndian influence. It is very mild and can be eaten like a stew with thick toast.

HO MOK PLA SALMON

2009-09-30T10:09:00.000-07:00

INGREDIENTS :

Coconut milk 1/2 cup
Red curry paste, (Kaeng phet curry paste) 2 tbsp.
Egg 1 whole
Fish sauce 1 tbsp.
Sugar 1 - 2 tsp.
Salmon fillet, sliced 5 oz.
Sweet basil leaves, (bai horapha) 1/4 cup
(Makes 1 banana leaf cup. / 1 serving)

Preparation :

1. Mix the curry paste and the coconut milk together in a bowl until you have a smooth mixture.

2. Add egg and blend in well. Season this mixture with fish sauce and sugar. Mix this into a batter, and add pieces of salmon which have been sliced. This process is very much like making a custard or batter for quiche.

3. Prepare a baking dish and line the bottom of the dish with fresh basil leaves and spoon the batter and fish pieces into the dish. Steam or bake in bain-marie until done. lt takes about 30 - 40 minutes depending on the size and depth of the container. To test that the custard is done, insert a skewer into the center of the custard. If it comes out clean, the custard is done.

Tips…
Substitutions : lt may be difficult to find fresh Thai basil, so please use fresh local basil or even fresh green leaf lettuce or spinach or kale. When buying Thai curry paste which comes either in a can or vacuum packed in a plastic container, read the label carefully to check that you are getting the correct type of curry paste.

Thai main dishes are usually eaten with plain steamed rice. If you eat some of these dishes by themselves the flavors may be too strong.

Thai Food : PHAT PHAK RUAMMIT KUNG OR KAI

2009-09-29T10:03:00.000-07:00

INGREDIENTS :
Vegetable oil 3 tbsp.
Chicken or prawns 5 oz.
Fresh mushrooms, sliced 1/2 cup
Asparagus, cut into 2 inch pieces 1/2 cup
Carrots, peeled, sliced and blanched 1/2 cup
Cauliflower, cut into small flowerettes 1/2 cup
Garlic, chopped 2 tbsp.
Sugar 1/2 tbsp.
Fish Sauce 2 tbsp.
Water 3 tbsp.
(2 servings)

Preparation :

1. Heat oil in a saute pan or wok. Add garlic, chicken or prawns and fry until almost golden.
2. Add cauliflower, water, mushrooms, then stirfry until cauliflower is almost done.
3. Add asparagus, carrots and season with sugar and fish sauce. Stir to mix well and serve on a plate. (You can use other kinds of vegetables if available.)

Tips…
This dish is another favorite with most tourists because it is simple yet very tasty and mild. This usually accompanies main dishes that are eaten with rice.

Minced Pork Omelet

2009-09-28T09:56:00.000-07:00

INGREDIENTS :
Eggs, beaten 3 whole
Spring onion chopped 1 tbsp.
Shallots, peeled and sliced thin 2 tbsp.
Pork, ground 3 oz.
Fish sauce 1 tbsp.
White pepper, ground 1 tsp.
Vegetable oil for cooking 1/2 cup
(1 serving)

Preparation :

1. In a mixing bowl, beat together 3 whole eggs.

2. Add spring onions, shallots, fish sauce and ground white pepper.

3. Beat this mixture well and add ground pork and beat the mixture again to evenly distribute the pork in the egg.

4. Set a frying pan or wok on the stove ; add vegetable oil and heat the oil up until almost smoking.

5. Pour the egg mixture into the hot pan and tilt the pan to spread the mixture evenly over the bottom of the pan. Reduce heat to medium and fry the egg until golden brown, then turn to cook the other side. The fat from the pork will seep out from the omelet to give the egg a golden brown color and a wonderful smell. Cook this omelet longer than normal to allow the pork to cook through. Serve piping hot with Thai chilisauce (sri-racha).

Tips…
This Thai omelet is another staple in the Thai diet. Sometimes eaten with steamed rice and chili sauce, as a quick lunch or snack or as an accompanying main dish together with curries or dips.

Thai Food : Breaded Fried Fish with Spicy Dipping Sauce

2009-09-27T09:49:00.000-07:00

INGREDIENTS : Breaded Fried Fish

Vegetable oil for frying 3 cups
Whole fish, flounder or similar white flesh 1 -1 1/2 lbs.
Eggs (whole) 2
Flour 1 cup
Bread crumbs 1 1/2 cups
(2 servings)

INGREDIENTS : Spicy Dipping Sauce
Fish sauce 1/4 cup
Sugar 2 tbsp.
Lime juice 3 tbsp.
Water 1/4 cup
Bird's eye chili peppers 1 tbsp.
Julienne raw mango or
green apples 1/2 cup
Preparation : Breaded Fried Fish
1. Clean and gut the fish. Using a sharp knife score each side of the fish into large diamond shapes. Wash and pat dry.

2. Immerse the whole fish in flour and roll the fish in egg white, then dunk in bread crumbs.

3. Once the bread crumbs stick firmly onto the fish, place the fish in the refrigerator for about 15 minutes before frying.

4. Heat up oil in a frying pan and fry the breaded fish over a medium heat until it is golden brown and cooked. Take the fish out of the hot oil and drain on absorbent paper and serve the fish with julienne raw mango dipping sauce.

Preparation : Spicy Dipping Sauce lnstructions
1. Melt the sugar in the rest of the liquid ingredients of the dipping sauce. Taste the sauce to see if it is sour and slightly sweet. If not, correct seasoning with sugar, lime juice and fish sauce.

2. Once you have a sauce, add the julienne raw mango or julienne green apple and chili peppers.

3. Spoon this sauce over the pieces of fish.

Thai Food : Stuffed Crab Shells

2009-09-26T09:46:00.000-07:00

INGREDIENTS : The stuffing
Ground pork 5 oz.
Crab meat 4 oz.
Garlic, chopped 1 tbsp.
Onion, chopped 1 1/2 tbsp.
Spring onion, chopped 1 1/2 tbsp.
Egg 1 whole
Fish sauce 1 tbsp.
White pepper, ground 1 tsp.

INGREDIENTS : The Shells
Crab shells 2
Egg 1 whole
Vegetable oil for frying 2 cups
(2-4 servings)

Preparation :
1. In a bowl, mix together all the stuffing ingredients but not to the point where the mixture becomes a sticky ball of paste.

2. Stuff the crab shells with this mixture. If you do not empty crab shells, you can use large scallop shells and pack the stuffing in tightly.

3. Steam these stuffed shells in a steamer until done (20 minutes). Lift the shells from the steamer and let cool.

4. Pour excess juice off the shells. Heat oil in a wok or frying pan. Dip the whole shells in beaten whole egg to cover then fry the whole shells face down first until golden brown then turn to finish the other side. This frying process is merely to give the stuffed shells color and heat.

5. Serve hot and enjoy.

Tips…
Thais eat meals in a totally different way from Westerners. Many main dishes are served at the same time at the center of the table and are eaten with rice. Everyone shares all the dishes.

Egg Fried Rice

2009-09-25T09:40:00.000-07:00

INGREDIENTS :
Left over rice, at room temperature 1 1/2 cup
Vegetable oil 1/2 cup
Egg 1 whole
Spring onions, chopped 6
Fish sauce 2 - 3 tbsp.
Ground white pepper 1 tbsp.
(1 serving)

Preparation :

1. Heat oil in a wok or saute pan. While the oil is heating, beat the egg in a bowl.

2. Add the beaten eggs to the hot oil and scramble to a soft scramble stage by stirring constantly.

3. Add cold (left over) rice to the wok or saute pan and stirfry to heat up the rice and spread the scrambled egg evenly over the rice.

4. Once the rice is hot, add chopped spring onions. Toss and season with fish sauce and pepper. Serve this fried rice with sliced cucumber and spring onions. This dish usually accompanies other main dishes which are eaten Thai style.

Tips…
Fried rice tastes better when the rice kernels are allowed to scorch a little at the bottom or the side of the wok or pan. This gives the rice a toasted flavor and is very tasty. At all times use a high heat when making fried rice.

Do not use freshly cooked rice for fried rice because it will be too soggy as it has too much moisture.

Thai Food : Sweet and Sour Prawns

2009-09-24T09:30:00.000-07:00

INGREDIENTS :
Vegetable oil 3 tbsp.
Prawns, peeled and cleaned 8 oz.
Green bell pepper, cut into bite sized pieces 1/2
Onion, cut into bite sized pieces 1/2 head
Cucumber, cut into bite sized pieces 1/2 cup
Pineapple 1/2 cup
Tomato cut into wedges 2
Sugar 2 tbsp.
Vinegar 2 tbsp.
Soy sauce or fish sauce 1 - 2 tbsp.
(2 servings)

Preparation:

1. Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.

2. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.

3. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.

4. Spoon this dish onto a plate and serve hot with other main dishes.

Tips…
This Thai sweet and sour dish differs from the Chinese variety in that the sauce has no starch thus the dish is much lighter and more delicate. It also does not have tomato ketchup in it.

Thai cooking can sometimes prove difficult due to the fact that Thai ingredients vary in taste and intensity. One bottle of fish sauce tastes different to another and may also be saltier. So, when cooking Thai food, you have to taste your food as you cook, season it bit by bit and correct the taste as you go along.

Source: Mcdang

Thai Food : Sticky rice with fruits

2009-09-23T09:27:00.000-07:00

Ingredients:
400 ml (13 fl oz) coconut milk
300 ml (10 fl oz) water
250 g (8 oz) sticky rice
3 tb sugar
salt
fruits

Preparation:

1.In a pot bring half of the coconut milk and the water to boil. Reduce heat and add sticky rice, sugar and salt.
2.Cover the rice and let simmer for 20 minutes.
3.Pour in rest of the coconut milk and stir. Serve with fresh fruits

Thai Food : Stirfried Noodles, Drunken Style

2009-09-22T09:39:00.000-07:00

INGREDIENTS :
Vegetable oil 1/4 cup
Fresh yellow spur chili peppers 2 tbsp.
Garlic, peeled and chopped 2 tbsp.
Onion, peeled and sliced 1/4 cup
Chicken, beef or pork, ground 8 oz.
Phat thai noodles, soaked and drained 2 cups
Fish sauce 1 - 2 tbsp.
Granulated sugar 1 - 2 tsp.
Oyster sauce 1 tbsp.
Sweet basil leaves (bai horapha) 1/2 cup
(4 servings)

Preparation:

1. Pound together yellow spur chili peppers and garlic into a paste. If you do not have a pestle and mortar, you can use a food processor or a blender.

2. Place a large frying pan or wok on the stove and heat up the oil until almost smoking. Add the chili and garlic paste and fry quickly. Before the paste browns add onion.

3. Allow the onion to cook slightly, add the ground meat and stirfry, stirring constantly.

4. Add the noodles to the pan. You can use pasta such as cooked spaghetti or linguini as a substitute. Toss and mix well in the pan and season with fish sauce, sugar and oyster sauce.

5. When the noodles are well seasoned and have an almost uniform color, add the fresh basil leaves, toss and mix. Serve immediately.

Tips…
Substitution: This dish can easily be made with pasta that you have available in your kitchen. All you need to do is cook the pasta "al dente", plunge it in cold water, drain and set aside to stirfry.

This dish is also a lunch favorite amongst Thais. It is a complete meal in itself with ingredients from all the food groups.

Thai Food : Prawn Salad (พล่ากุ้ง)

2009-09-22T09:34:00.000-07:00

INGREDIENTS :
Prawns 1 lb.
Fresh lemon grass, sliced thin 1/2 cup
Shallots, thinly sliced 1/4 cup
Young ginger, julienne 1/4 cup
Kaffir lime leaves, sliced very thin 4 - 5 leaves
(4 servings)

DRESSING :
Lime juice 3 tbsp.
Fish sauce 4 tbsp.
Sugar 2 tsp.
Fresh spur chili peppers,
thinly sliced 6

Preparation :
Lettuce
Mint Leaves
1. Peel the prawns and clean well. Blanch the prawns in boiling water until just done and soak them in cold water to stop them from over cooking, drain and put aside.

2. Toss the prawns and salad ingredients with the dressing. Mix all the herbs well and spoon this salad onto a platter lined with fresh lettuce leaves. Decorate the dish with fresh mint leaves.

Tips..
This dish has many variations and is very popular with drinkers in Thailand because its spiciness goes well with either beer or whisky.

Thai Cooking

2009-09-22T09:20:00.000-07:00

Mungbean Noodle Salad

2009-09-21T09:37:00.000-07:00

Ingredients :

2 cups short pieces of blanched mungbean noodle
1/2 cup julienned boiled pork
1/2 cup julienned boiled pork liver
1/2 cup thinly sliced boiled shrimps
1/4 cup crisply fried dried shrimps
1 plant cut into short pieces leave lettuce
1 cup sectioned tomatoes
1 cup cut into short pieces Chinese celery
1/2 cup thinly sliced onion

Salad dressing
1 tablespoon shredded red hot chilli pepper
1 tablespoon finely cut coriander roots
2 heads finely cut pickled garlic
1/3 cup sugar
2 teaspoons salt
1/3 cup vinegar

Grind the coriander roots, pickled garlic and red hot chilli pepper together. Add vinegar, sugar and salt. Bring to a boil then remove from heat. Let stand until cool.

Preparation
1. Put the noodle in a mixing bowl. Add pork, liver, boiled shrimps, onion and Chinese celery. Pour the dressing over the ingredients. Toss the salad.Add tomatoes and toss untill just mixed.

2. Place leav lettuce along the salad sides of the plate. Place the salad in the middle. Top with fried dried shrimps and serve.

Secret Tips::
The noodle should be cooled in cool water as soon as it is boiled. Then drain. The salad dressing must be boiled until thickened so that it will cling to the noodle. The salad should be dry and not too watery.

Fried Rice

2009-09-20T09:34:00.000-07:00

Ingredients:
4 c. cooked rice
oil
2 eggs
1 carrot - diced
1/2 c. frozen peas
4 scallions - minced
1/2 c. leftover meat
salt or soy sauce

Preparation:

1. Heat a wok or large skillet over high heat.

2. Add a little oil and wait a few moments for it to heat up.

3. Break the eggs into the wok and mix quickly to scramble.

4. When the egg is well-set, remove it and chop it into bite-size pieces or strips.

5. Wipe out the wok and add a little more oil. Wait for it to heat.

6. If the rice is clumpy, break it up with your hands so that each grain is separate.

7. Add the cold rice to the wok. Move the rice quickly around the hot pan by putting your spoon or spatula under the rice and turning it over. (This is the basic stir-frying technique.)

8. After a minute or so, add the diced carrots and move them about the pan with the rice.

9. After 3 minutes, add the frozen peas and stir-fry.

10. After 2 minutes, add the scallions, egg and meat, if using.

11. Season the rice with salt or soy sauce once the ingredients are well-mixed. Cook another minute or until everything is heated through.

12. Remove from heat and serve.

Tips:
The amount of oil you use is up to you. You need only a tablespoon or so to keep the rice from sticking.

You can put anything you want in fried rice: leftover vegetables, stir-fry or anything that seems interesting. Try fried rice with ham and eggs for breakfast.

Traditionally, fried rice is seasoned with salt instead of soy sauce, because soy sauce turns the rice brown. Whichever you choose, be conservative when you first add it. You can always add more, but you can\'t take too much back.

Try a few drops of sesame oil in the egg before you cook it.

Try some minced garlic and ginger in the oil before you add the rice.

If your wok is large, you can cook the egg with everything else: After the rice and other ingredients are heated, push it to the sides of the wok so there\'s an empty space in the bottom. Crack the eggs into the space and cook. When the eggs are set, stir everything together to break up the eggs.

Some people like ketchup on their fried rice.

A Chinese Lady Wearing a Wrap

2009-09-19T09:31:00.000-07:00

Ingredients
3 each 6-inches Chinese Chicken and pork sausages
2 daikons (Chinese radishes)
5 plants Chinese celery
1 cup vinegar
1 tablespoon sugar
1 teaspoon salt

Preparation
1. Boil the vinegar, sugar and salt misture over medium heat. When the sugar dissolves, remove from the heat.

2. Wash the daikons, peel and slice thinly lengthwise. Cut into 1 1/2 cm. width strips. Soak in the vinegar mixture for about 2 hours.

3. Wash the Chinese celery, cut the leaves away. Blanch the celery stems in boiling water. When the stems are tender, place the celery stems in cool water. Tear into thin strands to be used as strings.

4. Wash the Chinese sasuages. Steam over boiling water over high heat. When the sausages are cooked, take them out and cut into 1 inch pieces. Divide each piece lengthwise into two halves.

5. Drain the daikons then use each piece to wrap a piece of the sausage. Place one celery leaf on top, then tie tightly with a celery string.

6. Arrange on a serving tray. Serve with a beverage as an appetizer.

Secret tips::
For those who like hot taste, the daikon need not to be soaked in the vinegar solution. Squeeze the daikon with salt until softened, wash with water then wrap around the sausage. Soaking the daikon in vinegar solution adds flavor. Sourness is good with fatty food.

Tom Yum Koong Curry Paste

2009-09-18T09:21:00.000-07:00

Tom Yum Koong Curry Paste, This is the classic soup of Thailand. It can be cooked by yourself. Classic Thai Tom yum paste is its base just add it into your stock or coconut milk with a few minutes following our cooking direction you will discover authentic Thai soup.

CURRY PASTE, YELLOW (gaeng leung)

2009-09-17T09:23:00.000-07:00

CURRY PASTE, YELLOW (gaeng leung): A milder paste made from yellow wax peppers. In addition to the other Thai herbs used, turmeric is added to enhance the deep yellow color. This curry paste most resembles Indian curry. Many of the influences from their neighbors are apparent in this Thai staple

CURRY PASTE, RED CURRY (gang pa nang)

2009-09-16T09:19:00.000-07:00

CURRY PASTE, RED CURRY (gang pa nang): High on the heat scale and very similar to Green Curry Paste, Red Curry Paste is made with fresh red chili, garlic, lemongrass, galangal (Thai ginger), ginger root and onion. Flavor: Spicy chili and ground pepper. Suggested Uses: Thai curries are made by simmering curry paste in coconut milk, then adding meat, poultry, fish and/or vegetables. In addition to curry dishes made with coconut milk, Red Curry Paste is great for satay sauces and dips. Pairs well with tamarind. Spice Level: Very spicy.

CURRY PASTE, PANANG (gaeng panang)

2009-09-15T09:15:00.000-07:00

CURRY PASTE, PANANG (gaeng panang): A Thai curry paste made with red chilies, onion, garlic, galangal, lemon grass and kaffir lime. A wonderfully complex and interesting flavor

CURRY PASTE, GREEN (gaeng keow wan)

2009-09-14T09:10:00.000-07:00

CURRY PASTE, GREEN (gaeng keow wan): Traditionally the hottest of the curries, Green Curry Paste is made with a combination of fresh hot green chili, lemongrass, garlic, kaffir lime and galangal (Thai ginger). Flavor: Spicy and herbal. Suggested Uses: Thai curries are made by simmering curry paste in coconut milk, then adding meat, poultry, fish and/or vegetables. In addition to curry dishes made with coconut milk, Green Curry Paste is great in stir frys and soups. Spice Level: Very spicy.

COCONUT SUGAR (nam tan peep)

2009-09-13T08:59:00.000-07:00

(nam tan peep) / Palm Sugar : Coconut Sugar and Palm Sugar (there are subtle differences between them, but they are sold interchangeably) are the most common sugars found in Thai cooking. These basic sugar sweeteners have a caramel, toffee-like flavor and aroma. They are produced from the sap of the coconut or sugar palms much like maple sugar is harvested in this country. Sold in compressed cakes that keep well in a tightly sealed jar, they are widely available in Asian markets. To make palm sugar, sap is collected from various palm trees (most common is the Palmyra Palm), boiled down to a thick syrup, which is poured into bamboo pipe molds. Once dried, it forms into deep brown crumbly round cylinders. These are then crumbled or granulated to a more usable form. Palm sugar adds a smooth, very full-bodied, rich sweet flavor. Thais use palm sugar to balance strong hot flavors such as curries. It complements the spicy, salty and sour tastes of Thai cuisine. Brown sugar can be substituted, although it will not be as rich or intense.

COCONUT MILK (nam kathee)

2009-09-12T08:57:00.000-07:00

COCONUT MILK (nam kathee): Known as the milk of Asia, it is one of the essential foundations of Thai cooking. Coconut milk has a variety of uses: in cooking, sauces, drinks, curries and desserts. It is made in a method similar to that of olive oil. Mature brown coconuts are cracked open. The meat is scraped from the shells and the thin brown skin is removed from the meat. The meat is soaked in water then blended. The meat/water is squeezed and strained to extract as much liquid as possible. The liquid that rises to the top (separating from the water) is coconut milk. The first pressing of the meat is pure coconut milk (hua ga-ti or nam katee "head of the coconut milk"). The milk extracted from the first pressing has the highest fat content (between 17%-18%). Thai Kitchen Premium Coconut Milk is made from the first pressing and may be used in recipes calling for either coconut milk or coconut cream. This process is repeated again using previously squeezed coconut meat to yield a lighter coconut milk (hahng-ti) "tail of the coconut milk." The second pressing of the meat produces a fat content of 6%. Thai Kitchen Coconut Milk Lite has about half the fat and calories of our regular milk. Some recipes call for coconut cream. For coconut cream, use Thai Kitchen Pure Coconut Milk or, for a richer flavor, spoon off the top layer of an unshaken/unstirred can of coconut milk. Coconut milk can be refrigerated for a few days. It should be thoroughly stirred before use. Most sources recommend the following: “refrigerate opened coconut milk for up to a few days or freeze.” In our research conducted in Thailand we found that coconut milk should NEVER be frozen, as the product may permanently lose its ability to emulsify (this roughly translates as suspending fat molecules evenly within the liquid, creating a smooth product). You may have noticed that when you open a can of coconut milk it has usually separated into two layers, the “cream” on the top with a thinner liquid on the bottom. Normally these two layers are stirred together before they are used in a recipe, unless the recipe specifically calls for “coconut cream” (as opposed to “cream of coconut” which is a sweetened product most commonly used in bar drinks). Freezing coconut milk may permanently separate these two components, resulting in a lumpy product that will not smooth out no matter how much it is warmed or how vigorously it is stirred or shaken after thawing. While perfectly safe for human consumption, once thawed, frozen coconut milk will most likely give whatever recipe you put it into an unappealing, curdled appearance. Furthermore, separated frozen coconut milk is particularly susceptible to “freezer burn.”

Overall, we feel the best storage advice for opened coconut milk is:
-Transfer to a clean, covered container
-Refrigerate for 1-2 days, preferably in the coldest part of your refrigerator
-Avoiding freezing, if at all possible
- Best of all is to use it ASAP

Whole Kaffir Lime Fruit

2009-09-11T08:54:00.000-07:00

The kaffir lime (Citrus hystrix DC., Rutaceae), also known as kieffer lime and limau purut is a type of lime native to Laos, Indonesia, Malaysia and Thailand, commonly used in Southeast Asian cuisine, and widely grown worldwide as a backyard shrub.

The kaffir lime is a rough, bumpy green fruit that grows on very thorny bush with aromatic and distinctively shaped "double" leaves. It is well suited to container growing. The green lime fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm wide).