Thai dessert Kanom mau Gang recipe (Baked mung bean pudding)

1. 60g(1/4cup) dried yellow mung beans, soaked overnight in water
   , then drained


2. 500 ml (2 cups) water


3. 3 tablespoons oil


4. 4 tablespoons sliced shallots


5. 3 eggs


6. 1 1/2 cups thick coconut milk


7. 2/3 cup shaved palm sugar or dark brown sugar


8. a teaspoon pandanus or vanilla essence


9. 1 baking tray

Method

1. In a saucepan, boil the mung beans in the water until soft, 10 to 15 minutes.
   Remove and drain. Set aside to cool.


2. Heat the oil in a work or skillet, stir-fry the shallots over medium
   heat until fragrant and golden brown, about 2 to 3 minutes. Remove and drain on paper
   towels. Reserve the oil for glazing.


3. Grind the cooked mung beans to a smooth paste in a blender. Add the eggs, coconut
   mile, sugar and pandanus or vanilla essence, and blend until well combined.


4. Preheat the oven to 180 C


5. Grease a baking tray with the reserved shallot oil. Pour the mung bean mixture into the tray and bake in the oven for
   15 to 20 minutes until the pudding is firm. Remove and return to bake for another 5 to 7 minutes
   . Remove and set aside to cool.


6. Slice the pudding and serve with coconut or vanilla ice cream.

From: Thai cakes and desserts cookbooks

The Thai Mango - A Luscious and Precious Staple

By Napatr Lindsley

The Thai mango is known as "Ma Muang" in Thai, although this varies by region. For example, in the Northern region a mango is also known as "Pae," and in the South as "Pao." The mango is rich in symbolic meaning. As part of the feng shui tradition, for generations many Thais have believed that growing a mango tree on the south side of the house will bring prosperity to the family. More broadly, mangoes are so widely enjoyed in Thailand and surrounding countries that they truly do represent a precious part of the culture. There are perhaps more than one hundred types of Thai mangoes, many of them hybrids developed in Thailand. The mango tree only bears fruit once per year, and its season is between late March and early June. This is the time one will find delicately delicious mangoes - a fairly small window of time for top quality. Nevertheless, this small window of time represents much of the enjoyment of mangoes by so many in Thailand, making it in effect a staple for meals and especially desserts.



Thai mangoes vary in size, shape and color depending on the type, soil and harvest areas. The shapes of mangoes can be round, kidney-like in shape, oval, or a long slender shape. The color of a raw mango is typically green, but the color of ripe mangoes (the skin) can be yellow, yellow-green, green, yellowish orange or yellowish red. All mangoes have only one flat seed surrounded by flesh. Ripe mangoes have flesh that is yellow, golden-yellow, orange or orange-yellow.



The following are the most well-known mango types:



* Nam Dok Mai: oval with a sharp pointed tip. The ripe fruit has golden-yellow flesh with a sweet-scented taste;



* Kiaw Sa Woei: oblong dark green fruit. The ripe fruit has pale white flesh with a sweet taste;



* Thong Dam: oval with rounded tip. The ripe fruit has yellowish orange flesh with a sweet taste;



* Ok Rhong: oval with rounded tip. The ripe fruit has light yellowish orange flesh with a sweet taste;



* Raed: oblong with a small pointed knob. The ripe fruit has light yellow flesh with a sweet-scented taste;



* Pim Sian: oval with tapered tip. The ripe fruit has light yellow flesh with a sweet taste;



* Nang Klang Wan: oblong with curved and tapering tip. The ripe fruit has light yellow flesh and a sweet-scented taste.



As I experienced in Thailand, mangoes are eaten in a number of ways depending on the type of mango. Both ripe and raw mangoes are enjoyed as snacks. Nam Dok Mai, Nang Klang Wan, Thong Dam and Ok Rhong are usually served at the peak of ripeness. The most famous dessert is perhaps mangoes with sticky rice (Khao Niaw Ma Muang). Increasingly, this dish is being offered at restaurants in America as well. Kiaw Sa Woei, Pim Sian, Fah Lan and Raed are preferably eaten raw, even though they are also delicious as ripe mangoes. Well-liked dishes include Mango Salad (Yum Ma Muang - spicy shredded raw mangoes) and Crispy Shredded Catfish with Raw Mango Salad (Yum Pla Duk Foo).



When eating raw mangoes, dipping sauce is essential. The two common dipping sauces are:



* mixed of salt, sugar and crushed dry chilli, called Prik Gleua in Thai,



* mixed of chilli, fish sauce and palm sugar, heated to a caramel-like consistency, called Nam Pla Wan in Thai



Besides eating fresh and raw mangoes, Thais also use mangoes to make ice cream, juice and milkshakes, as well as pickled mango (Ma Muang Dong), dry pickled mango (Ma Muang Chae Im), or air dried pureed mango (Ma Muang Kuan). Since mangoes ripen so quickly and are abundant during the season, many mangoes are canned and sold, both domestically and internationally. Mango products are usually made from other types of mango such as Kaew, Chok Anan and Maha Chanok.



Thais not only use mangoes as fruit or in cooking, but in medicine as well. The following process is one example. The seed of the ripe mango is dried, and subsequently ground up or boiled in water. This process results in a drink which helps one with health problems such as a bloated feeling or to get rid of a parasite or worm. Another approach involves boiling 15-20 mango leaves with water to create a drink to treat bloated feelings, ulcerative colitis, or for other applications such as external use to clean wounds. Some drink water boiled with the bark of a mango tree to reduce fever. As always, consult a physician as appropriate before deciding on treatments.



Asian grocery stores in America often do not have Thai mangoes, but may have products made from Thai mangoes. In this case, if mango juice or mangoes with sticky rice sound appealing this summer, mangoes from the Philippines or Mexico are your best substitute. Costco often offers Mexican mangoes - wait until they are ripe - the skin will be very yellow. Mangoes from the Phillipines may be better, but they are equally if not more difficult to find.



As the vast majority of people in Southeast Asia eat mangoes, the cultural significance of the mango is broadly based. The mango has been a luscious and precious staple for generations. This is an ongoing result of both the high quality Thai mango itself, and the inspiration of its many delicious variations, uses, and cultural heritage.



About the Author: Learn Authentic Thai Cooking at http://thaicookinghouse.com



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Hot And Spicy - Is That What Thai Food All About?

By Witit Sujjapong

Of course not. But, for better or worse, Thai cuisine cannot
losen its association with that hot and spicy taste of chilies.
People tend to overlook the many other herbs and spices that
combine to give Thai food its range of delicacy. It is the very
delicate interplay of herbs and spices that makes Thai food so
well-loved among all peoples of the world.

The single most outstanding charater of Thai culinary may be
the harmonious blend of the three S's of flavor - spicy, salty
and sour. This is achieved fundamentally by the three key
ingredients.

Chili - Spicy

Despite the paramount importance of chili or "prik" in Thai
cooking, it is believed that Thai people only acquired the love
for the spicy taste of chili in the 16th century. It is not
clear whether the Portuguese or the Spanish merchants were
responsible for introducing this chili pepper to the old Siam.
In any case, Thai people have since mastered the use of this
spice in their cooking blending it with other herbs and
flavorings.

The green or red "prik kee noo", literally "mouse dropping
chili" is the tiniest but packs a memorable wallop. Don't ever
eat it one whole or you can burn your tongue instantly.

Fish Sauce - Salty

"Nam pla" in Thai, the second most important ingredient of Thai
food. It is derived from brewing fish or shrimp mixed with salt
and decanting the fermented result into bottles. Don't mistake
this with Chinese or Japanese soy sauce. Its aroma of fermented
fish can be annoying but when blended into other ingredients it
becomes more subtle and unbelievably tasty.

Lime - Sour

"Manao" (lime) and sometimes "magrood" (kaffir lime) are used
at every opportunity in a variety of Thai dishes. Its main role
is to suppress the salty taste and strong aroma of fish sauce.

One very simple use of the 3 main ingredients of Thai cooking
is a "prik nampla" sauce where chili is added to fish sauce with
some lime and garlic. Add a few drops of this to any Thai dish
like "gai yang" (grilled chicken), "khai jeow" (fried egg) or
even plain white rice and you can enjoy the punch of spicy,
salty and sour Thai flavor. This is what most Thai people cannot
do without. And a Thaiphile cannot go about talking Thai food
without ever trying "prik nampla" himself!

About the Author: Witit Sujjapong is the web master of
http://www.thaiphile.com, a website specialized in things thai.

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All About Thai Curry

By Napatr Lindsley

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

Kaeng Jued

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

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

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

Kaeng Ped

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

1) Kaeng Ped

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

Examples of water-based curry dishes are:

* Kaeng Hang Le: Northern style curry with meat, curry powder,
lemongrass, ginger, shallots, shrimp paste, chilies and peanuts

* Kaeng Pa: jungle curry, Northen curry. This curry is hot and
full of flavor from fingerroot, kaffir lime zest, lemon grass,
garlic, shallots, shrimp paste and chilies

* Kaeng Leung: hot yellow curry, most common meat used is fish.
Other ingredients are winter melon, chilies, garlic, turmeric,
lemon grass, shallots and shrimp paste.

Examples of coconut-based curry dishes are:

* Kaeng Daeng: red curry with meat, bamboo shoots, Thai sweet
basil, kaffir lime leaves and coconut milk

* Kaeng Kari: Indian style curry with meat, potatoes and
coconut milk

* Kaeng Kiaw Waan: a slightly sweet green curry with meat, Thai
eggplants, pea eggplants, winter melon, Thai sweet basil (Bai
Horapa), kaffir lime leaves and coconut milk

* Kaeng Matsaman: curry with meat, potatoes, peanuts and
coconut milk (a mild curry from the Muslim Southern part of
Thailand)

* Kaeng Phed: spicy curry with meat and chilies

2) Kaeng Khua

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

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

3) Kaeng Liang

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

4) Kaeng Som

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

5) Tom Yum

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

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

* Tom Kha Gai: coconut-based hot and sour soup with chicken
* Tom Kha Pla Duk: coconut-based hot and sour soup with catfish

* Tom Kha Ta Le: coconut-based hot and sour soup with seafood
* Tom Yum Gai: water/broth-based hot and sour soup with chicken

* Tom Yum Goong: water/broth-based hot and sour soup with prawn

* Tom Yum Hua Pla: water/broth-based hot and sour soup with
fish head
* Tom Yam Moo Pa: water/broth-based hot and sour soup with boar

6) Pad Ped

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

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

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

Napatr Lindsley

About the Author: Get authentic Thai recipes at
http://thaicookinghouse.com/

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Thai-Style Fragrant Water And Thai Hom Mali Rice

By Saronkorn Seuyouyong

This very popular form of fragrant water is made from freshly
gathered flowers and contains no alcohol. The flowers used are
selected for their sweet and lingering fragrance, some of the
more common ingredients being the flowers of damask rose (Rosa
damascene Mill.), jasmine, “lam-chiak” (Pandanus tectorius Bl.),
“kradang-ngaa-thai” (Cananga odorata Hook.f. & Th.), orange
champaka (Michelia champaca Linn.), “chammanaas”(Vallaris glabra
Ktze.),bullet wood, “lamduan” (Melodorum fruticosum Lour.) and
“chan-ka-pho” (Vatica diospyroides Syming.). Other ingredients
used include the leaves of fragrant screw pine, the inner bark
of “chaluut” (Alyxia reinwardtii Bl.bar. lucida Markge.),
sandalwood, Siam benzoin, jasmine and hyacinth (Hyacinthus
orientalis Linn.)oils.

Thai-style fragrant water is applied liberally onto the face,
chest and arms during the hot climate. It is also recommended
for use in cases of fainting. A thick made by mixing scented
marl with fragrant water is used as an anointment in various
ceremonies.

Thai Hom Mali rice is indigenous to Thailand. In the past, it
has been variously labeled as "fragrant rice", "jasmine rice",
"aromatic rice" or "scented rice". This variety of rice can only
be grown in the hot, sunny climates of Southeast Asia. However,
Thailand has developed three varieties of Thai Hom Mali called
Khao Dok Mali 105, Khao Jao Hawm Klong Luang 1 (KLG1) and Khao
Jao Hawm Suphan Buri (SPR-A), which have produced higher yields
and higher resistance to diseases and insect pests. Therefore,
Thailand has become internationally recognized as a leading
exporter of this unique rice.

Thai Hom Mali Rice

Thai Hom Mali Rice has enjoyed an international reputation for
its aroma and the texture which is tender and versatile to blend
effectively with a wide variety of dishes. Grown only in
Thailand, Thai Hom Mali Rice is the world's only indigenous rice
with a natural fragrance.

Hom Mali, generally known as "Fragrant Rice" or
"Jasmine-scented rice", grown in Thailand has quality that its
variety grown in other parts of the world does not have!

Thai Hom Mali Rice is a traditional strain of rice which
originated from a small village in central Thailand called Bang
Klar. In the early 1970s, co-operation between the private and
government sectors, seeking alternative rice varieties for
export, saw Thai Hom Mali Rice planted in the Northeastern
Region. the result were excellent and today the Northeastern
Region produces the finest quality Thai Hom Mali Rice.

It is also very nutritious. Thai Hom Mali Rice is a high fibre
grain containing vitamins B1, B2, Niacin, Carbohydrate and
protein. It is also rich in minerals such as Iron, Calcium and
Phosphorous.

Thailand is the top rice exporting country in the world,
averaging 6 million tones a year, about a quarter of which is
Thai Hom Mali.

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X-mas...pinoy-style

By Karla Gae Pascua

As early as when the months of the year begin to end with "-ber", Filipinos are bursting with anticipation for that special magic the Christmas season never fails to yield. Anywhere else in the world, Christmas is a December "thing". Here in the Philippines, however, it lasts all the way into the Feast of the Three Kings, sometimes even onto the Chinese New Year. Indeed, with all the holiday hoopla, Christmastime in the Philippines is anything but boring.



Christmas the Filipino way would not be the same without the "people traffic" inside and outside department stores and tiangges as shoppers clamor to get the best buys of the season. Pinoys at home meanwhile, spiffy up the house with decorations and strategically placed speakers, from which the sounds of Christmas will be heard.



You also have fidgety children and over-anxious parents and yayas who bribe the children into "being good", else Santa Clause doesn't come for a visit this year. Anything for that red fire truck or Barbie doll, the kids would think, but how would they know whether jolly ol' St. Nick is just a fraud or not? Anyway, the trick turns out to be just as good a disciplining method for any other day of the year as it is during Christmas time.



Several traditions remain uniquely Filipino. The misa de gallo for example. Filipinos have been religiously attending these dawn masses, more commonly known as Simbang Gabi, ever since Fray Diego de Soria popularized it in Mexico in 1587. In the Philippines, Simbang Gabi novena devotees brave the dark and morning chill of daybreak to preserve the tradition. Of course, there is always the lure of fresh bibingka and puto bumbong to stiffle the yawns and prevent heads from nodding off to sleep.



The onslaught of parols, paper lanterns made of Japanese paper glued to a star-shaped bamboo frame, is another unique sight to behold. These glittering configurations may be seen hanging everywhere: from window sills, bedecking a tree out on the lawn or hung from street lights, even from highway posts. Sometimes, people fix parols atop one end of a long pole while they bury the other end deep enough into the ground to keep it steady. The more modern parols, the 10-foot plus urbanized ones, decorate the facades of office buildings and hotel lobbies. Aptly, the more modest ones are the kind you see hanging from homes. Whatever the size or shape, parols will always be part of the Filipino Christmas.



Along with the parol, the belen is also a main attraction closely identified with the Pinoy Christmas. The sight of the holy family in a manger with animals and the three kings surrounding it, renders a certain serenity to the household --- a feeling of holiness which just about anyone can use a little bit of during this season.



Of course, every Filipino Christmas is sure to include a noche buena. Sometimes it is a feast of jamon, queso de bola, relleno, roast turkey, castanas, and fruit cake. Sometimes, it's plain pancit, fried chicken, hotdogs and lugaw. It's a feast, nonetheless, and shouldn't really matter as long as the family is together. Getting ready for the noche buena, as far as saving up, decorations and presentation is concerned, may start as early as right after this year's meal. Year-in and year-out, people are putting away any amount of extra cash they might have with hopes of adding yet another "viand" to next year's noche buena table.



The Filipino way of celebrating the yuletide will not be the same without the children's hopeful "mano pos" --- sometimes in the churches, often times in the homes of their ninongs and ninangs. You also have the songs from yesteryears played over practically all the radio stations in town. Sure, the same song might vary a bit, depending on whose version the disk jockey chooses (Gary Valenciano's or Regine Velazquez's "Pasko na Sinta Ko"), but listeners do not usually mind as long as the songs add to their Yuletide merry-making.



Of course, what would Christmas be without the usual caroling and Christmas songs? In the suburbs, kids as young as six years old are taught Christmas carols, accompanied by the jingle of flattened bottle caps strung together through the middle by a thin wire. They are then encouraged to go singing around the neighborhood and along the streets in order to spread some of the yuletide cheer to weary motorists.



As Filipinos are generally musically inclined, there are many people who would not dare pass up a new album, especially if it's a Pinoy Christmas album. A refreshing change to hear original Pilipino music on the airwaves as opposed to listening to "I'm Dreaming of a White Christmas," many Filipino artists now have their Christmas records in several music bars.



One such album that is undoubtedly OPM is Bukas Palad Music Ministry's "Pasko Na!", which is distributed by BMG Pilipinas. Consisting of 18 orginal songs, mostly penned by founders Fr. Manoling Fransisco, S.J., Norman Agatep and Jandi Arboleda, "Pasko Na!" relives a uniquely Filipino and Christ-centered season.



For those unfamiliar with Bukas Palad, they are a liturgical group composed of college students and young professionals who first got together at the Ateneo de Manila University in 1986. They were the ones who gave strong mass appeal to songs of the Catholic faith such as "Tanging Yaman", "Take and Receive", "Anima Christi" and "Hindi Kita Malilimutan". After eight albums and more than 13 years of concerts around the nation, Bukas Palad offers to the public their latest album which is flavored with the group's own style of a mix of pop, jazz, soul, gospel and broadway-inspired music.



"Pasko Na!" is filled with the energy and soul becoming of the modern, yet traditional, Filipino Christmas. The album guarantees that people are still capable of realizing a Christmas that's liberating and joyful, despite whatever problems the weary year may have brought on. These themes are reflected in such songs as "Himig ng Hangin" and "Pasko ng Paglaya" by Jandi Arboleda and Fr. Manoling, respectively. A must-have for this year's holiday season, "Pasko Na!" is now available in all record bars nationwide.



Filipinos do not really have to be over-flowing with wealth to enjoy Christmas. Expensive decorations and a feast fit for a king at the noche buena table are things most Filipinos can do without. Afterall, as long as there's the family to celebrate the season with and the traditions to make it more meaningful, the Filipino Christmas will always be special, meaningful and endearingly unique.



About the Author: Karla Gae L. Pascua is a senior copywriter at Agatep Associates, Inc., one of the country's leading public relations agencies. Pascua has been writing professionally for over a decade, seven years of which were under the stewardship of the industry's acknowledged father of public relations, former UST professor, and journalism textbook author, Charlie Agatep.



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Top 10 Must-Not-Miss Thai Food

By Siwawut Chaiya

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!

About the Author: My name is Siwawut Chaiya, 23. You can call
me Tom for short. I'm a writer from Chiang Mai Thailand. You can
email me at tommilicious@gmail.com. The full story plus photos
can be viewed at
http://www.thailand-travelonline.com/thailand-reviews-recommendations/top-10-must-not-miss-thai-food/575/.

Source: http://www.isnare.com

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