Thai food is famous all over the world. Whether chilli-hot or comparatively bland, harmony and contrast are the guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all tastes.
The 'Tai' people migrated from valley settlements in the mountainous region of Southwest China (now Yunnan province) between the sixth and thirteenth centuries, into what is now known as Thailand, Laos, the Shan States of upper Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished with the rich biodiversity of the Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes.
Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and blended with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese techniques. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at adapting foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.
Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tastes.
A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.
by: Andrew Hall
Wednesday, November 28, 2007
An Introduction To Thai Food
If you mentioned Thailand to a westerner say 30 years or so ago, more than likely they would confuse the country with the Chinese Republic on Taiwan. Or, if they even knew the name at all, all it was probably through Hollywood’s slightly libelous version of Thai “history” as portrayed in Anna and the King of Siam. Nowadays, of course, Thailand is known throughout the world, and the reason is the kingdom’s fabulous cuisine. Thai restaurants can be found in almost every nation and are patronised by people who may never have set foot in Southeast Asia or possibly never even left their own.
So just what is it that makes Thai food special? Most likely it is the combination in each dish of the four basic flavours – sweet, sour, salty and spicy. Over the centuries, Thai cooking has borrowed freely from the culinary arts of China, India and Malaya, blending these different influences to create something that is truly unique. And while Thai food has a reputation for being spicy, in reality most dishes are not. The spiciness varies by region, and central Thai cuisine – the most commonly encountered variety – is probably the least spicy of all.
Recommended dishes for someone new to Thai food might be gai tawt met mamuang himapan (chicken fried with onions, cashews and mild red peppers), gai haw bai toey (seasoned chicken roasted in pandan leaves), nuea paht nam man hoi (slices of beef cooked in oyster sauce), the famous tom yam goong (a mildly spicy shrimp soup) and mee grawp (crisply fried noodles with a light coating of sugar). These favourites should be available in any proper Thai restaurant anywhere in the world.
For lunch, a light one dish meal might be preferred, say khao paht goong (fried rice with shrimp) or kweitiou paht Thai (rice noodles stir fried with an egg, tofu and dried shrimp, and garnished with ground peanuts).
A proper meal when friends gather in Thailand, however, will always include many selections. The more people present, the more the different dishes that will be ordered. Unlike a western dinner, a Thai meal will not be served in courses. There may be a light appetizer, such as baw bia tawt (fried Chinese spring rolls). But the main dishes will probably all arrive at nearly the same time. Diners help themselves by using a large serving spoon to take as much of whatever they want. There will invariably be a soup – like as not tom yang goong, possibly a mild curry made with coconut milk (not ghee as in India), and one or more chicken or fish dishes. A spicy salad may also be included, provided there are enough people to warrant it. Every effort is made to try to balance the meal, both in respect to taste and to visual appearance. (The Thais are great lovers of beauty.) At large gatherings, a common practice is to finish the meal by ordering a huge plate of fried rice to ensure that no one goes away hungry. Soft drinks or fruit juices will probably ordered for the women and children, with the men opting for the ice cold and potent Thai beer.
Sweets may follow, but desserts are not as commonly ordered in Thailand as in the west. Thai sweets are generally made from some combination of rice and coconut, but the variety is nothing short of amazing. Unfortunately, Thai sweets all do tend to taste a bit alike, and a better choice is a platter of fresh fruit. With its semi-tropical climate, Thailand has some kind of fruit always in season. Oranges are available year round, and Thai pineapples are noted for being among the best in the world. Papayas, oranges and pomelos (sort of a sweet grapefruit) will also be available most of the year, along with more exotic and seasonal fruit such as rambutan, mangosteen and durian.
In the articles on http://www.foodinthai.com/ , that follow this one you will be introduced to the origins and types of Thai food, Thai cooking, courses and the various Cooking Schools in Thailand. We hope you will stay with us and enjoy learning more about it.
So as we say in Thailand, Sawatdee. See you next time.
by: John Turner
So just what is it that makes Thai food special? Most likely it is the combination in each dish of the four basic flavours – sweet, sour, salty and spicy. Over the centuries, Thai cooking has borrowed freely from the culinary arts of China, India and Malaya, blending these different influences to create something that is truly unique. And while Thai food has a reputation for being spicy, in reality most dishes are not. The spiciness varies by region, and central Thai cuisine – the most commonly encountered variety – is probably the least spicy of all.
Recommended dishes for someone new to Thai food might be gai tawt met mamuang himapan (chicken fried with onions, cashews and mild red peppers), gai haw bai toey (seasoned chicken roasted in pandan leaves), nuea paht nam man hoi (slices of beef cooked in oyster sauce), the famous tom yam goong (a mildly spicy shrimp soup) and mee grawp (crisply fried noodles with a light coating of sugar). These favourites should be available in any proper Thai restaurant anywhere in the world.
For lunch, a light one dish meal might be preferred, say khao paht goong (fried rice with shrimp) or kweitiou paht Thai (rice noodles stir fried with an egg, tofu and dried shrimp, and garnished with ground peanuts).
A proper meal when friends gather in Thailand, however, will always include many selections. The more people present, the more the different dishes that will be ordered. Unlike a western dinner, a Thai meal will not be served in courses. There may be a light appetizer, such as baw bia tawt (fried Chinese spring rolls). But the main dishes will probably all arrive at nearly the same time. Diners help themselves by using a large serving spoon to take as much of whatever they want. There will invariably be a soup – like as not tom yang goong, possibly a mild curry made with coconut milk (not ghee as in India), and one or more chicken or fish dishes. A spicy salad may also be included, provided there are enough people to warrant it. Every effort is made to try to balance the meal, both in respect to taste and to visual appearance. (The Thais are great lovers of beauty.) At large gatherings, a common practice is to finish the meal by ordering a huge plate of fried rice to ensure that no one goes away hungry. Soft drinks or fruit juices will probably ordered for the women and children, with the men opting for the ice cold and potent Thai beer.
Sweets may follow, but desserts are not as commonly ordered in Thailand as in the west. Thai sweets are generally made from some combination of rice and coconut, but the variety is nothing short of amazing. Unfortunately, Thai sweets all do tend to taste a bit alike, and a better choice is a platter of fresh fruit. With its semi-tropical climate, Thailand has some kind of fruit always in season. Oranges are available year round, and Thai pineapples are noted for being among the best in the world. Papayas, oranges and pomelos (sort of a sweet grapefruit) will also be available most of the year, along with more exotic and seasonal fruit such as rambutan, mangosteen and durian.
In the articles on http://www.foodinthai.com/ , that follow this one you will be introduced to the origins and types of Thai food, Thai cooking, courses and the various Cooking Schools in Thailand. We hope you will stay with us and enjoy learning more about it.
So as we say in Thailand, Sawatdee. See you next time.
by: John Turner
Thai Pandan Chicken Recipe Exclusive
Welcome to the Gourmet Chicken Series. Today we bring you Thai Pandan Chicken Ingredients: 1 package chicken wings or small chicken drumsticks, 1 package pandan leaves, oil for deep frying, Marinade: 1/2 can good quality thick coconut milk, 2 tsp. ground coriander seeds, 2 tsp. dark soy sauce, 2 tbsp. fish sauce, 2 tbsp. oyster sauce, 2-3 cloves garlic, 1 thumb-size piece galangal (or ginger) peeled and sliced, juice from half a lime, 1/4 tsp. pandan paste, 1 green chilli, de-seeded and minced (optional) Method: 1. Place all marinade/sauce ingredients in a food processor. Process well. (NB: that the sauce will turn bright green, which is what you want) 2. Taste test the sauce for salt and spice. (If not salty enough, add a little more fish sauce. If too salty, add a little more lime. If too spicy, add more coconut milk. And if it's not spicy enough, add more green chilli.) 3. Pour 1/3 of the sauce over the chicken and mix to combine. 4. Allow to marinate in the refrigerator for at least an hour before cooking, or preferably overnight. (NB: that the longer the chicken marinates, the more "green" it will appear. This is a good sign, as it means the chicken has been infused with the flavor and color of the pandan) 5. Pour the rest of the marinade/sauce into a bowl or container. This will be used later. (NB: If you plan to let the chicken marinate overnight, place covered sauce in the refrigerator) 6. After the chicken is done marinating, take a long pandan leaf in your hand and use it to "wrap" the drumstick or chicken piece. 7. Start wrapping several inches down the leaf to allow enough extra for tying both ends together when you're done. The leaf needn't cover the chicken completely - 1 pandan leaf per chicken piece is enough. If using drumsticks, start and end the wrapping at the end of the drumstick (on the bone). 8. Deep fry the chicken pieces (this takes between 10 and 18 minutes depending on the size of the pieces and the heat of your oil), or grill them on the barbeque. Cook until chicken is golden brown and pandan leaves have turned dark/brown. 9. Serve together with the pandan sauce you made earlier (this sauce can be served at room temperature or gently heated up, if preferred. (NB: don't overheat or cook it, as you will then lose most of the flavor and nutrients of the sauce). If serving as an appetizer, place the sauce in a bowl in the center of your serving platter for dipping. If an entree, serve with plenty of Thai jasmine rice with the sauce either poured over the chicken, or served on the side. To eat, unwind the pandan leaf from the chicken piece and discard. Dip the chicken into the pandan sauce and eat, or pour some of the sauce over the chicken and enjoy with rice. This makes a terrific party food! BON APÉTIT......
About The Author
Chris Jacob
About The Author
Chris Jacob
Thai Cookery in a Nutshell
Thailand is situated in South East Asia, lying south of China and bordered by Burma, Laos and Kampuchea from west to east, with Malaysia to the south. The South China Sea is to the east and the Indian Ocean to the west. Thai food has been influenced over time by its Chinese, Malaysian and Indian neighbours and has evolved into a very distinctive style of its own. The contrasting flavours of hot, sweet, salty and sour and the unusual combinations of fruit, chicken, meat and fish or seafood make this a truly fascinating cuisine. A normal meal for a family of reasonable income will consist of rice, which is the country's staple food, together with a soup or similar, a stir-fried dish and a salad, all served at the same time. In the north of Thailand, pork and strong curries are popular, with the meat cooked in large pieces, whereas gentler coconut milk flavours the southern curries and the meat is chopped quite small. In curries, traditional Indian ingredients such as cumin, coriander, turmeric, cinnamon, cardamom and cloves are used in very small quantities but many of the flavourings and spices differ considerably from those found in Indian and Chinese cuisine. The most commonly used of these are: Galangal - A root or rhizome which looks similar to ginger, but with a flavour all of its own. It can be bought fresh, powdered or dried in slices but fresh is best. Lemon grass - As its name suggests, this has a lemony flavour but it looks somewhat like a fresh bamboo shoot. The outer leaves are very tough and should be peeled away, but even the inner core is fairly hard and needs to be sliced very finely for cooking or even grinding. Kaffir lime leaves - These are the leaves of a Far Eastern lime, similar to a Western one but with a knobbly skin. The rind is also used in Thai cookery. Fish sauce - This is called Nam Pla in Thailand and is made from salted fish or prawns. It is a pale brown liquid used much as soy sauce is in Chinese cookery. Shrimp paste - Made from fermented shrimp, this can be bought in small pots. Use sparingly as it has a very strong flavour. Chilli paste - A combination of chillies and fried shallots mixed with sugar and tamarind, it can be bought in jars and may be hot, medium or mild in flavour. Other, more well known, flavourings commonly used in Thai cookery are fresh mint, basil and coriander, unsalted peanuts, fresh chillies, both green and red as well as chilli powder, lime and lemon juice and garlic. Noodles of differing types are often added to flavoured broths with vegetables such as bean sprouts or green beans and chicken or prawns, making a flavoursome soup for lunch. Dipping sauces are a popular condiment to accompany a Thai meal, particularly a deep-fried dish, and usually contain any combination of tamarind, sugar, lime juice, fish sauce, finely chopped chilli, garlic and spring onion. A Thai meal will usually end with an array of prepared fresh fruit such as mango, pineapple and papaya. Desserts are only served on very special occasions or at banquets.
by: Liz Canham
by: Liz Canham
Sunday, November 4, 2007
Recipes:Famous Pad Thai Noodles
Recipes:Famous Pad Thai Noodles Ingredient: Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation. We're sure you'll like the recipe below, however for a very simple, fast, easy-to-prepare Pad Thai, please click here for an instant version. This recipe requires 1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle. Ingredients 8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.5-6 cloves garlic, finely chopped. 2 tablespoons chopped shallots (or small red or purple onions)1/4 cup dried or 1/2 fresh cooked shrimp1/4 cup fish sauce 1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference)2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)1 medium egg, beaten 1/4 cup chopped chives 1/2 cup roasted peanuts, coarsely broken up. 1 cup bean sprouts 1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best. Preparation: Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. GarnishMix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter. Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table. Cookingmethod: Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.
by Chalermpon
by Chalermpon
Thai foods and cooking
Thai food has become in recent years one of the world's favorite cuisines. When we speak of "Thai food ", we are in fact talking of four very distinct regions in the country, each with their own culinary traditions. We are speaking too of the dishes created in the royal courts and palaces of Old Siam, that have been passed down through many generations of chefs, and finally into public domain.
Good food also comes up from the street level, and many of Thailand's most popular dishes can be found at the smallest food stalls and restaurants. And there is the influence of China, India, Malaysia and other neighbouring countries. So all these different factors come together under the label "Thai food", and you will find them in varying degrees at any Thai restaurant you care to visit, anywhere in the world.
One of the most distinctive aspects of the cuisine is its use of herbs and spices. With regard to the spices, some Thai dishes are very hot, but by no means all of them. The herbs have another function, in addition to providing flavour, in that they all have to varying degrees various medical and therapeutic benefits.
Thailand has a long history, going back to ancient times, of the use of herbs for medical purpose, and this in turn has permeated the ways of cooking and preparing food. Coupled with its low-fat qualities and its essential freshness, this helps make thai food one of the healthiest anywhere. Another important aspect about Thai food is the hospitality and friendiness, 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.
About the Author
Kai Otoko is the webmaster of http://thailand-vacation-info.blogspot.com/ which is the blog introducing information for people who are planning to take a Thailand Vacation, or just want to know more about Thailand. The main purpose is to help promote Thailand tourism.
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 friendiness, 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.
About the Author
Kai Otoko is the webmaster of http://thailand-vacation-info.blogspot.com/ which is the blog introducing information for people who are planning to take a Thailand Vacation, or just want to know more about Thailand. The main purpose is to help promote Thailand tourism.
Thai BBQ Chicken
Finally, it is summer here. This is the best time of the year after long winter blues for 6 months. What are people going to do on a warm sunny day ? Firstly, they are going to the beach. Secondly, they are going to have a barbecue party with freinds or family member in their own backyard. Last Sunday when I walked back home, I saw my neighbor having a BBQ party at home with family and friends. They looked so happy. I was so happy too (even they didn't ask me to join them.) I was so happy because the smell of their barbecue reminded me of my favorite Thai food. That is Thai BBQ Chicken which is our menu today.
Thai BBQ Chicken is one of the most popular Thai food. You can find this kind of food in every corner of the street , no matter where you live in Thailand. Thai BBQ Chicken is very tasty and easy to cook as well. Usually, Thai people will eat BBQ Chicken with sticky rice and sweet chilie sauce. Howver, eating Thai BBQ Chicken alone is good enough for everyone. I remember the first time I cooked Thai BBQ Chicken to my Canadian friends was last summer. They were so excited to try my food. Many of them told me that this was their first time to have a very delicious and juicy BBQ chicken. I knew what they meant because mostly BBQ food they usually have are hotdogs, burgers and steaks. The taste of these foods cannot compete with Thai BBQ Chicken at all. Okay, let's get started now.
Ingredients 1 piece of chicken (400-450 grams) you can use chicken drumstick if you want. 4 cloves of garlic, finely chopped 1 teaspoon of pepper 1 teaspoon of light soy sauce 1/2 tablespoon of oyster sauce 1 teaspoon of curry powder
Preparation 1. Put all ingredients on the chicken and rub it all over the chicken accordingly 2. Leave it for 1 hour (if you have time you can leave it overnight in the fridge) 3. Grill the chicken with medium heat both sides (be careful, do not overcooked or let it burn)
Now you are done. Enjoy your food !! I have to go to the beach with Nicole now.
See you next time.
Joe Sitthiosoth
Thai BBQ Chicken is one of the most popular Thai food. You can find this kind of food in every corner of the street , no matter where you live in Thailand. Thai BBQ Chicken is very tasty and easy to cook as well. Usually, Thai people will eat BBQ Chicken with sticky rice and sweet chilie sauce. Howver, eating Thai BBQ Chicken alone is good enough for everyone. I remember the first time I cooked Thai BBQ Chicken to my Canadian friends was last summer. They were so excited to try my food. Many of them told me that this was their first time to have a very delicious and juicy BBQ chicken. I knew what they meant because mostly BBQ food they usually have are hotdogs, burgers and steaks. The taste of these foods cannot compete with Thai BBQ Chicken at all. Okay, let's get started now.
Ingredients 1 piece of chicken (400-450 grams) you can use chicken drumstick if you want. 4 cloves of garlic, finely chopped 1 teaspoon of pepper 1 teaspoon of light soy sauce 1/2 tablespoon of oyster sauce 1 teaspoon of curry powder
Preparation 1. Put all ingredients on the chicken and rub it all over the chicken accordingly 2. Leave it for 1 hour (if you have time you can leave it overnight in the fridge) 3. Grill the chicken with medium heat both sides (be careful, do not overcooked or let it burn)
Now you are done. Enjoy your food !! I have to go to the beach with Nicole now.
See you next time.
Joe Sitthiosoth
Saturday, November 3, 2007
Khao Chae - Essential of Thai Summer Dishes
Every Summer it seems as though everybody in Thailand is sweltering in the hot sun and getting ready for the Songkran water throwing festival. Gourmet Thai cooks are busy preparing their special cool-off dish called "Khao Chae". rice soaked in scented water and topped with ice. Eating rice in cold water may sound just as appealing to people, not so accustomed to eating rice, as eating bread soaked in orange juice. It is an acquired taste and one is hardly expected to like it at the first try.Connoisseurs, however, cannot wait to eat their first "Khao Chae" of the year. This dish usually appears on the menu around the end of March and disappears at the arrival of the rainy season. It is strictly a luncheon dish which makes it doubly popular because lunch time in Bangkok is every working man's and woman's highlight of the day. One can almost feel the sweet state of anticipation in the restaurants that put up their signs a week before, announcing the forthcoming arrival of this summertime specialty.As the preparation which goes into the making of the side dishes to be eaten with this rice is very time consuming, few restaurants serve it, and the ones that do can make only a limited amount a day. For this reason people who set their hearts and souls upon eating Khao Chae usually reserve it in advance in order not to be disappointed should they arrive at the restaurant and find it all sold out. Otherwise, the thing to do is to arrive really early before the other customers spill out of their offices into the restaurant.This rice is so special because it is a seasonal dish, something you have to wait for and before you get a chance to get tired of it the season is already over. Also, people who like to try out different kinds of food realize that something as refined and difficult to make as Khao Chae will eventually disappear from the eating scene, leaving room for dishes that can be churned out fast. In private homes, unless you have a fully equipped kitchen, nobody will bother to sit down and make it. What's more, if you order it in - restaurants (hotel coffee shops don't have it) it is reasonably priced. One set of Khao Chae which includes rice served in scented water with jasmin and rose petals floating in it plus six or seven side dishes fried onions stuffed with flaky white fish, green pepper stuffed with pork wrapped in a light net made of eggs, shredded crispy beef, shrimp paste mixed with fish and ginger and formed into little balls then dipped in batter and fried, fried salted egg, and shredded preserved cabbage stir-fried with eggs -- costs only between 40 to 60 baht (US$2-$3) depending on how elaborate and generous the portion.Nobody knows for sure who actually thought up the idea of eating rice in cold water. Perhaps someone accidentally knocked over a glass of iced water into his rice, ate it, and decided that it was quite refreshing after all. As far as I can remember, it has always been there in the summertime just like the Songkran water festival.
Article Source: http://www.superfeature.com
Vipp Rongsit is an editor specialize in Thai food & Thai recipes.
Article Source: http://www.superfeature.com
Vipp Rongsit is an editor specialize in Thai food & Thai recipes.
Thai Hom Mali Rice
The Rice of Choice Around the Globe
Rice is the staple food of the Thai people. In fact, "kin khao" (eating rice) in the Thai language means "to have a meal". The Thai people have great reverence for this grain: stepping on it is considered taboo. In 1960, His Majesty the King revived the centuries-old tradition of the Royal Ploughing Ceremony, where blessed rice seeds are distributed to farmers throughout the Kingdom. His Majesty does not take only a symbolic role in safeguarding the success of the rice harvest, he has personally initiated and supervised numerous projects throughout the country to assist farmers in taking full advantage of modern technology and the latest advances in agriculture and irrigation. In Thailand, rice is grown in most provinces, though the highest concentration is found in six plains, namely: the Upper Northern, Lower Northern, Central, Upper Northeastern, Lower Northeastern and Southern Plains. Due to different soil conditions and climate, each plain produces different varieties with different qualities. The Upper Northeastern and Lower Northeastern Plains are topographically separate but both produce the same kind of rice. This area is also famous for Thai Hom Mali Rice and glutinous rice.The Lower Northern Plain is the second largest production area in terms of tonnage. The country's top quality grain, Thai Hom Mali Rice, is grown here.Originating in Thailand, Thai "Hom Mali" Rice is the world's only traditional strain of rice with a natural fragrance similar to the pandanus plant. Though several other countries have tried to grow this variety, none has been successful in preserving its distinct aroma, texture and taste.Thai Hom Mali Rice - "Hom" for its gentle, unique aroma and "Mali" for its jasmine white appearance - is the official name, of Thailand's finest fragrant rice. A photo-sensitive variety. Thai Hom Mali Rice is best grown in Thailand's Northeastern Region. Our annual harvest yields the best quality Thai Hom Mali Rice: long grain, silky smooth, pure white, a tender texture when cooked and a distinct fragrance.Thai Hom Mali Rice is a traditional variety which was first found planted in Phanat Nikhom District, Chon Buri Province in 1945. Currently there are two sub-varieties - Khao Dok Mali 105 and Gor Kor 15. These sub-varieties of Thai Hom Mali Rice originated from a small village called Bang Klar in Bang Nampliew District, Chachoengsao Province in central Thailand. Widely grown in the North and Northeast of Thailand, the two sub-varieties produce similar quality of cooked fragrant rice.Thai Hom Mali Rice has an international reputation for its appearance and cooking texture but most of all for its aroma, which is subtle yet fragrant. It is also the grain's versatility as a cooking staple that has made it such a mouth-watering prospect for consumers around the world.Thai Hom Mali Rice is also very nutritious, containing high fibre, vitamins B1. B2, niacin, carbohydrates and protein but contains no gluten, so it is non-allergenic. It is rich in minerals such as iron, calcium and phosphorous. In highlighting its widespread popularity, the Thai Hom Mali Rice International Recipe Contest has been held to feature recipes sent in by individuals and institutions from around the world, sharing with us their ingenious creations.
Article Source: http://www.superfeature.com
Rice is the staple food of the Thai people. In fact, "kin khao" (eating rice) in the Thai language means "to have a meal". The Thai people have great reverence for this grain: stepping on it is considered taboo. In 1960, His Majesty the King revived the centuries-old tradition of the Royal Ploughing Ceremony, where blessed rice seeds are distributed to farmers throughout the Kingdom. His Majesty does not take only a symbolic role in safeguarding the success of the rice harvest, he has personally initiated and supervised numerous projects throughout the country to assist farmers in taking full advantage of modern technology and the latest advances in agriculture and irrigation. In Thailand, rice is grown in most provinces, though the highest concentration is found in six plains, namely: the Upper Northern, Lower Northern, Central, Upper Northeastern, Lower Northeastern and Southern Plains. Due to different soil conditions and climate, each plain produces different varieties with different qualities. The Upper Northeastern and Lower Northeastern Plains are topographically separate but both produce the same kind of rice. This area is also famous for Thai Hom Mali Rice and glutinous rice.The Lower Northern Plain is the second largest production area in terms of tonnage. The country's top quality grain, Thai Hom Mali Rice, is grown here.Originating in Thailand, Thai "Hom Mali" Rice is the world's only traditional strain of rice with a natural fragrance similar to the pandanus plant. Though several other countries have tried to grow this variety, none has been successful in preserving its distinct aroma, texture and taste.Thai Hom Mali Rice - "Hom" for its gentle, unique aroma and "Mali" for its jasmine white appearance - is the official name, of Thailand's finest fragrant rice. A photo-sensitive variety. Thai Hom Mali Rice is best grown in Thailand's Northeastern Region. Our annual harvest yields the best quality Thai Hom Mali Rice: long grain, silky smooth, pure white, a tender texture when cooked and a distinct fragrance.Thai Hom Mali Rice is a traditional variety which was first found planted in Phanat Nikhom District, Chon Buri Province in 1945. Currently there are two sub-varieties - Khao Dok Mali 105 and Gor Kor 15. These sub-varieties of Thai Hom Mali Rice originated from a small village called Bang Klar in Bang Nampliew District, Chachoengsao Province in central Thailand. Widely grown in the North and Northeast of Thailand, the two sub-varieties produce similar quality of cooked fragrant rice.Thai Hom Mali Rice has an international reputation for its appearance and cooking texture but most of all for its aroma, which is subtle yet fragrant. It is also the grain's versatility as a cooking staple that has made it such a mouth-watering prospect for consumers around the world.Thai Hom Mali Rice is also very nutritious, containing high fibre, vitamins B1. B2, niacin, carbohydrates and protein but contains no gluten, so it is non-allergenic. It is rich in minerals such as iron, calcium and phosphorous. In highlighting its widespread popularity, the Thai Hom Mali Rice International Recipe Contest has been held to feature recipes sent in by individuals and institutions from around the world, sharing with us their ingenious creations.
Article Source: http://www.superfeature.com
Serving Thai Food
Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. Steamed rice is accompanied by highly aromatic curries, stir-frys and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Curries, stir-frys and others may be poured onto the rice creating a single dish called khao rad gang (Thai: ข้าวราดแกง), a popular meal when time is limited. Sticky rice khao neow (Thai: ข้าวเหนียว) is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. It is the daily bread of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.
Noodles, known throughout parts of Southeast Asia by the Chinese name kwaytiow (Thai: ก๋วยเตี๋ยว), are popular as well but usually come as a single dish, like the stir-fried Pad Thai (Thai: ผัดไทย) or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as khuaytiow rua (Thai: ก๋วยเตี๋ยวเรือ), a sour and spicy rice noodle soup.
There is a uniquely Thai dish called nam prik (Thai: น้ำพริก) which refers to a chile sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.
Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.
Often Thai food is served with a variety of spicy condiments to embolden dishes. This can range from dried chili pieces, or sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above.
Noodles, known throughout parts of Southeast Asia by the Chinese name kwaytiow (Thai: ก๋วยเตี๋ยว), are popular as well but usually come as a single dish, like the stir-fried Pad Thai (Thai: ผัดไทย) or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as khuaytiow rua (Thai: ก๋วยเตี๋ยวเรือ), a sour and spicy rice noodle soup.
There is a uniquely Thai dish called nam prik (Thai: น้ำพริก) which refers to a chile sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.
Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.
Often Thai food is served with a variety of spicy condiments to embolden dishes. This can range from dried chili pieces, or sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above.
Eating and Ordering Thai Food
Eating & Ordering Thai Food
Thai food is eaten with a fork and spoon. Even single dish meals such as fried rice with pork, or steamed rice topped with roasted duck, are served in bite-sized slices or chunks obviating the need for a knife. The spoon is used to convey food to the mouth.
Ideally, eating Thai food is a communal affair involving two or more people, principally because the greater the number of diners the greater the number of dishes ordered. Generally speaking, two diners order three dishes in addition to their own individual plates of steamed rice, three diners four dishes, and so on. Diners choose whatever they require from shared dishes and generally add it to their own rice. Soups are enjoyed concurrently with rice. Soups are enjoyed concurrently with other dishes, not independently. Spicy dishes, not independently. Spicy dishes are "balanced" by bland dishes to avoid discomfort.
The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry sauce), a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chillies, mint and lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet desserts and/or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon.
Thai food is eaten with a fork and spoon. Even single dish meals such as fried rice with pork, or steamed rice topped with roasted duck, are served in bite-sized slices or chunks obviating the need for a knife. The spoon is used to convey food to the mouth.
Ideally, eating Thai food is a communal affair involving two or more people, principally because the greater the number of diners the greater the number of dishes ordered. Generally speaking, two diners order three dishes in addition to their own individual plates of steamed rice, three diners four dishes, and so on. Diners choose whatever they require from shared dishes and generally add it to their own rice. Soups are enjoyed concurrently with rice. Soups are enjoyed concurrently with other dishes, not independently. Spicy dishes, not independently. Spicy dishes are "balanced" by bland dishes to avoid discomfort.
The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry sauce), a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chillies, mint and lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet desserts and/or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon.
THai recipes
Special Thai Chicken With Chillies (mild)
*NOTE: (Fish sauce is available from Asain food shops. Alternatively substitute twice this amount soy sauce. ) Heat oil in wok, add chillies and garlic and fry until crisp and golden. Drain onto paper towels (but leave oil in the wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice and vegetables. Fry for about 2 minutes. Add sauce.
Thai Chicken And Noodle Soup
* Soup can be prepared a day ahead. * Storage: Covered, in Fridge. * Not suitable for freezing. * Microwave: Suitable. Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 minute or until fragrant. Add chicken, water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean sprouts, lettuce and coriander.
Thai Chicken Salad
In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.
Shrimp With Thai Dipping Sauce
Combine first ten ingredients in large bowl. (Can be prepared up to one day ahead. Cover and refrigerate. ) Bring pot of water to boil. Add shrimp and cook two minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator one hour. (Can be prepared up to four hours ahead. Cover. ) Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve. 130 calories per serving, 2 g fat, 231 mg sodium, 140 mg cholesterol. From Bon Appetit"s Light & Easy Mar "9 3.
Mashed Aubergines - Nam Prik Makhua Yao -น้ำพริก มะเขือ ยาว
Peel the outer skin off the shallots and place them with the unpeeled aubergines, garlic cloves and chili under a hot grill or over a barbecue until browned. Peel the aubergines and garlic. Pound the chili, shallots and garlic together. Then add the salt and aubergine and pound together again. Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove from the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the other ingredients or serve separately. Sprinkle the aubergine with mint leaves and serve accompa- nied by vegetables. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
Thai Curry Chicken And Vegetables - แกงกะหรี่ไก่ใส่ผัก
Heat oil in a large skillet or wok over medium-high heat until hot. Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink. Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice.
Thai Garlic Prawns
Spanish garlic prawns are yesterday"s fashion, but are still so enjoyable that most of us are prepared to eat them and to hell with friends and colleagues next day. Perhaps the vast quantity of coriander root in this Thai version has magical properties because the after-math doesn"t seem to be severe. Prepare a marinade by mixing together 8 crushed cloves of garlic, 2 tablespoons washed and minced coriander root, 2 table- spoons fish sauce, 1. 5 tablespoons brown sugar and 1/2 teaspoon pepper. Add 500 g of shelled and cleaned prawns and leave to marinate for 15-30 minutes. Heat 2 tablespoons oil in a frying pan, add the prawns and their marinade and stir-fry for 3-4 minutes or just until the prawns are pink. Stir in the juice of a lemon and serve immediately with rice and sliced tomatoes and cucumber.
*NOTE: (Fish sauce is available from Asain food shops. Alternatively substitute twice this amount soy sauce. ) Heat oil in wok, add chillies and garlic and fry until crisp and golden. Drain onto paper towels (but leave oil in the wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice and vegetables. Fry for about 2 minutes. Add sauce.
Thai Chicken And Noodle Soup
* Soup can be prepared a day ahead. * Storage: Covered, in Fridge. * Not suitable for freezing. * Microwave: Suitable. Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 minute or until fragrant. Add chicken, water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean sprouts, lettuce and coriander.
Thai Chicken Salad
In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.
Shrimp With Thai Dipping Sauce
Combine first ten ingredients in large bowl. (Can be prepared up to one day ahead. Cover and refrigerate. ) Bring pot of water to boil. Add shrimp and cook two minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator one hour. (Can be prepared up to four hours ahead. Cover. ) Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve. 130 calories per serving, 2 g fat, 231 mg sodium, 140 mg cholesterol. From Bon Appetit"s Light & Easy Mar "9 3.
Mashed Aubergines - Nam Prik Makhua Yao -น้ำพริก มะเขือ ยาว
Peel the outer skin off the shallots and place them with the unpeeled aubergines, garlic cloves and chili under a hot grill or over a barbecue until browned. Peel the aubergines and garlic. Pound the chili, shallots and garlic together. Then add the salt and aubergine and pound together again. Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove from the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the other ingredients or serve separately. Sprinkle the aubergine with mint leaves and serve accompa- nied by vegetables. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
Thai Curry Chicken And Vegetables - แกงกะหรี่ไก่ใส่ผัก
Heat oil in a large skillet or wok over medium-high heat until hot. Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink. Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice.
Thai Garlic Prawns
Spanish garlic prawns are yesterday"s fashion, but are still so enjoyable that most of us are prepared to eat them and to hell with friends and colleagues next day. Perhaps the vast quantity of coriander root in this Thai version has magical properties because the after-math doesn"t seem to be severe. Prepare a marinade by mixing together 8 crushed cloves of garlic, 2 tablespoons washed and minced coriander root, 2 table- spoons fish sauce, 1. 5 tablespoons brown sugar and 1/2 teaspoon pepper. Add 500 g of shelled and cleaned prawns and leave to marinate for 15-30 minutes. Heat 2 tablespoons oil in a frying pan, add the prawns and their marinade and stir-fry for 3-4 minutes or just until the prawns are pink. Stir in the juice of a lemon and serve immediately with rice and sliced tomatoes and cucumber.
Subscribe to:
Posts (Atom)
