Fauna Of Himapan Forest (Thai Mythology)By ALfie Mella
Perhaps the most popular realm in Thai mythology, HimapanForest is the invisible woodland believed to exist in theHimalayas, in the India-Nepal border, just below the equallylegendary Buddhist heaven. The fabled forest is home to a greatnumber of mythical beasts that have become symbols of exemplaryThai traits. Some of such fabulous creatures are describedbelow.
*GARUDA: Royalty and Supremacy* Half human and half bird, Garuda has the torso and arms of aman and the head, wings, tail, and feet of an eagle. The kingof all birds is the favored mount of Vishnu, a deity shared byboth the Hindu and the Thai faiths. The Thai people honorGaruda as a symbol of royalty and supremacy. In fact, herepresents the Thai monarchy or government, and an artist’srendition of the majestic creature appears on Thai bank notesand on the royal flag of Thailand.
*NOK HASADEE: Ambivalence and Balance* A gigantic elephant-headed bird, Nok Hasadee inhabits thetangled, thorny rattan-cane areas of Himapan, where hepatiently waits in camouflage for ungulates—his favored prey.During heavy rains, especially when he is neither furious norfamished, Nok Hasadee fancies making noise by playing anenormous 'khawng wong yai' or, simply, smelling the scent ofthe forest with his proboscis. This is the reason many Thainatives, especially those of the Central Plains, viewthunderstorms as one of Nok Hasadee’s destructive pranks.Nevertheless, they describe him as a paradoxicalcharacter—playful yet lonesome, childlike yet predatory.
*NAGA: Comfort and Safety* A multiheaded serpent whose main head sports a beard and wearsa typical pointed Thai crown, Naga inhabits the densest part ofHimapan Forest. It is a half sibling yet a sworn enemy ofGaruda. Naga is a familiar motif in Thai architecture, featuredfrequently on stair handrails of many temples. Thailandersregard the serpent as a symbol of comfort and safety.
*PRANORN PUGGSA: Agility and Dexterity* The Thai folk derived the name of this creature from the Thaiwords ‘pranorn’ (monkey) and ‘pugg’ (bird or birdlike). PranornPuggsa has a monkey’s head, torso, and forelimbs; the lower bodyof a bird; and a prehensile feathered tail. Ambidextrous, he isexcellent in climbing trees, moving from branch to branch withagility. Pranorn Puggsa fancies mangoes and apples. Peopledescribe him as “the tireless and spirited inhabitant ofHimapan Forest.”
*RAJASI: Grandeur and Magnificence* People depict Rajasi, the king of fierce forest mammals, as alion whose mane, tail, and paws are burning with golden flames.Most inhabitants of Himapan Forest dread the lion king not forhis slyness but for his splendor. Although Rajasi symbolizesgrandeur and magnificence, many Thailanders, especially thosewho are living in the North, blame him for the forest fires.
*KINNARI: Gracefulness and Elegance* Half human and half bird, Kinnari has the head, torso, and armsof a beautiful woman and the wings, tail, and feet of a swan.Her voice is enchanting and her gait graceful. She is sometimesdepicted playing a 'khryang ditt,' making her a patroness ofdance, poetry, and music. Many Thai parents encourage theirdaughters to emulate the gracefulness and elegance of the swanlady. A favorite subject of artists, Kinnari’s graceful formappears frequently in sculpture and murals.
*KINNON-NUA: Swiftness and Serenity* Partly human and partly artiodactyl, Kinnon-nua has the torsoand arms of a muscular man and the antlers and lower body of adeer. The swift creature roams Himapan Forest seasonally,safeguarding the realm’s endangered fauna and flora andpromoting serenity. Whereas the satyr of Greek mythology playsthe panpipe, Kinnon-nua plays the 'pi chawa.' The sylvan Thainative will readily regard him as a symbol of nature.
======== Vocabulary: ======== 1. ambidextrous, adj. able to use both hands in equal ease. 2. artiodactyls, n. ungulates that include all types of deer,like antelopes and elks. 3. prehensile, adj. adapted for grasping. 4. proboscis, n. a long snout. 5. sylvan, adj. fond of wooded areas. 6. ungulates, n. hoofed mammals. ============================================================== References: [http://www.china-on-site.com/three.php] 02/15/04. [http://www.thailandlife.com/a_culture.htm] 10/09/03. “The Literature of Thailand.”[http://www.geocities.com/RainForest/7153/tathome.htm]10/09/03. [www.pages.drexel.edu/~sg94ep84/PCpage.htm] 02/15/04.
©2004 eLf ideas
About the Author: aLfie “eLf” vera mella was born in 1971 inMetro Manila, Philippines. He was a very inquisitive child whohad shown fondness for reading and writing at an early age. Hegraduated in 1992 with a Bachelor of Science degree in Nursing,but the literatus in him never left his heart. A true artist,eLf was the vocalist of a New Wave band, named Half Life HalfDeath, which served as the musical vehicle for his poetry.Before he left his beloved country in 2003, he was working asan editor of and writer for scholastic books and magazines. eLf is currently living in British Columbia, Canada, serving asa caregiver for his maternal grandfather. He may have left awell-loved work but for a noble reason, and he never ceasedfrom doing what he loves most since childhood—writing.Virtually always home, he usually spends his solitary nightsreading, researching, and writing about various subjects of hisinterest—chiefly, Culture, History, Literature, Mythology,Music, and Science—with New Wave music always lingering in thebackground like a gentle breeze on a quiet sea. A writer atheart, eLf started inditing his thoughts around the age of six;and he intends to continue documenting his feelings and ideasuntil his twilight. /http://www.elf-ideas.blogspot.com
Source: http://www.isnare.com
Thursday, August 26, 2010
Fried mix-Vegetable
Ingredients
Method
- Bamboo Shoots 1 tablespoon
- Thick soy sauce 2 cups
- Chicken broth 1/2 teaspoon
- Salt 2 cups Vegetable oil 2
- Chinese Broccoli 1 teaspoon
- Sasame oil 1 tablespoon
- Cornstarch 10
- Dried black mushroom
Method
Heat the oil in the pan. Fry broccoli until cooked and remove from heat. Leave 4 tablespoons of oil in the pan,
pour chicken broth and add lettuce.
Cover the pan for 3 minutes. Then put bamboo shoots, black mushroom, thick soy sauce, sesame, salt and fried chinese broccoli. Add the cornstarch mixed with water. Stir until cooked and serve hot.
Note: Available vegetables can be used, for example; young corn,red or green bell pepper, riped tomato, mushroom etc.
Wednesday, May 13, 2009
Thai dessert Kanom mau Gang recipe (Baked mung bean pudding)
- 60g(1/4cup) dried yellow mung beans, soaked overnight in water
, then drained - 500 ml (2 cups) water
- 3 tablespoons oil
- 4 tablespoons sliced shallots
- 3 eggs
- 1 1/2 cups thick coconut milk
- 2/3 cup shaved palm sugar or dark brown sugar
- a teaspoon pandanus or vanilla essence
- 1 baking tray
Method
- In a saucepan, boil the mung beans in the water until soft, 10 to 15 minutes.
Remove and drain. Set aside to cool. - 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. - 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. - Preheat the oven to 180 C
- 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. - Slice the pudding and serve with coconut or vanilla ice cream.
From: Thai cakes and desserts cookbooks
Monday, April 20, 2009
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
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=275895&ca=Food+and+Drinks
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
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=275895&ca=Food+and+Drinks
Friday, January 16, 2009
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.
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=36282&ca=Food+and+Drinks
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.
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=36282&ca=Food+and+Drinks
Wednesday, December 17, 2008
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/
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=312540&ca=Food+and+Drinks
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/
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=312540&ca=Food+and+Drinks
Wednesday, December 3, 2008
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.
About the Author: http://www.bathbeautybest.com/
http://www.ivehomespa.com/ http://www.thaiseosubmit.com/
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=124164&ca=Food+and+Drinks
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.
About the Author: http://www.bathbeautybest.com/
http://www.ivehomespa.com/ http://www.thaiseosubmit.com/
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=124164&ca=Food+and+Drinks
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