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The History of Thai Food

by: Andrew Hall 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

Kang Taipla

Ingredients 1 tablespoon Curry paste 1 can Anchovy 1 can Sarsine or Tuna (in oil without tomato sauce) 1 teaspoon Kamin powder Lemon juice or Tamarind juice Slice diced bamboo shoots Sliced long bean Sliced carrot Slice diced sweet potato or red potatoes 1 tablespoon Budu sauce (optional) Fish sauce (nampla)

Tomato aspic

Ingredients 1 pack Lemon jelly 2 cups Catchup 1 teaspoon Vinegar 1/8 teaspoon Cinnamon 1/4 teaspoon Pound bay leaves 1/2 Cardamon leaf 1 spoon Parsley 3 Ground pepper 1/2 cup Chopped onion Method 1. Heat together catchup, vinegar, cinnamon, pound bay leaves, cardamon leaf, parsley, pepper for 15 minutes. 2. Put Jelly in the bowl and mix with the mixture. (in no.1) 3. Bring to cool, then add chopped onion. Mix well. 4. Pour into the plate and keep in refrigerator. 5. Serve with fresh vegetable.

Fish Cake

Fish Cake Ingredients 2 cups Vegetable oil 1 pound Ground fish 1 teaspoon Curry paste 1 teaspoon Paprika 2 tablespoons Long bean 1/2 teaspoon Fine chopped makrut (optional) 1 Egg 2 Cucumbers Method 1. Mix well ground fish with curry paste in the bowl. Add paprika to bring color. 2. Well mixed long bean and makrut with the ground fish mixture. 3. Put egg and knead until if gets sticky. 4. Heat oil in the wok (a bowl-shaped metal pan) Round, flatten the materials and fry in lots of vegetable oil over the medium heat. heat. Place on the paper towel before arranging on the serving plate. Sauce The ingredients and method are the same as fried bean curd sauce. Add 1/4 or 1/6 Sliced cucumbers.

Fried Tofu

Ingredients 2 tablespoons Vegetable oil 1 tablespoon Fine chopped garlic 1 pack Soft Tofu (diced cut 1×1”) 1/2 tablespoon Chopped young ginder 1 Bell pepper (1 red and 1 green) cut 4 pieaces and slice 1/2 cup Long cut thin pork or chicken 4-5 Cleaned cut green onion 2 tablespoons Maggi sauce 2 tablespoons Oyster sauce 1/2 tablespoon Roasted curry paste 2 tablespoons Sugar 1 tablespoon Hot water Method 1. Heat oil in the pan. 2. Fry garlic until brown and set aside. 3. Fry Tofu until brown and set aside. 4. Fry pork or chicken with ginger, bell pepper. Add maggi, oyster sauce, roasted curry paste, sugar, water. 5

Won Ton Soup

Ingredients Ground pork Coriander root Pepper Garlic Won-ton pastry Broth (chicken or pork) Method 1. Boil the broth. 2. Mix ground pork with ground coriander root, pepper, chopped garlic. 3. Place pork mixture in the middle of Won-ton pastry. 4. Fold over in the shape of Won-ton and press corners of wrapper together with water. 5. Put wrapper wonton into boiled broth. 6. Serve hot in the serving bowl. Garnish with chopped headlettuce, chopped spring onions, dried salty lettuce and pickled chili. picture form http://susanmernit.blogspot.com/Wonton_Soup.jpg

Mushroom Soup (Esan-Style)

Ingredients 1 can Anchovy 3 packs Enoki Snow Puff mushroom or Oyster mushrooms 1 handful Basil leaf Method 1. Heat anchovy with ½ cup of water over medium heat until anchovy gets dissolved. 2. Add cleaned mushroom. 3. Add Basil leaf when the material gets boil and remove from heat. Note: Be able to add egg when the material gets cooked. picture from http://www.bettermeals.com/images/meals/mushroom_soup.jpg

Crispy-pork Salad

Ingredients 1/2 kilogram Pork(with fat) boil and cut into pieces Mushroom (soak to bring soft and pour hot water over and drain) 1 Sliced cucumber 1 Chopped head lettuce 1/2 cup Mint leaves Dressing 2 Bell peppers 2 tablespoons Vinegar 1/2 teaspoon Salt 1 tablespoons Sugar 1 teaspoon Ground garlic Mix all ingredients with the dressing. http://static.flickr.com/52/127241160_018f15de72_m.jpg

Sweet & Sour Chicken (Gai pad preaw warn)

Updated 25-Nov-2018 Ingredients 1 cup boneless skinless chicken cut into small pieces. 1 cup cucumber cut into cubes. 1 cup caned pineapple chuck. 1 tomato cut into four. 1 onion cut into four. 1 carrot  cut into cubes (however you want). 2-3 tablespoons green onion. 1 tablespoon sugar. 1 tablespoon fishsauce 1 tablespoon vinegar 1 bellpepper cut however you want 1 teaspoon tomato paste 2 tablespoons cooking oil 1 tablespoon garlic minced 1 teaspoon corn starch add to 2 tablespoons water Method In saucepan, brown garlic and add chicken, stir well till chicken is almost cook. Add fishsauce, vinegar, tomato paste, and sugar, stir well. Add carrot, pineapple, cucumber, bellpepper, and onion, stir. Add 1/4 cup of water. Add tomato and stir well. Taste and add if needed. Add corn starch, wait till thicken (make sure chicken is cooked), sprinkle green onion. Serve with rice.

Thai salad (somtam)

Ingredients 1 Kohl Rabi 2-3 Carrot 1/2 cup Ground dry shrimp 4 tablespoons Fish sauce (nampla) 2 tablespoons Sugar 1 tablespoons Tamarind juice 1/2 teaspoon Chili powder 1 teaspoon Ground chili 1 tablespoons Lemon juice 1 teaspoon Chopped garlic Method 1. Peel and grate Kohl Rabi and carrot. Put in salad bowl. 2. Add all ingredients in salad bowl and mix well. 3. Serve with favorite fresh vegetable. Note: Mix everything when it's ready to serve. Be able to substitute Kohl Rabi with chopped cabbage picture from http://www.thaicuisineonline.com/images/p_somtum.jpg

Thai Fried Rice (Kao Pad)

Ingredients 2 T Cooking Oil 3 Clove, garlic minced 1/2 c Sliced pork 2 c Cooked white rice 2 Fish sauce 1 Sliced Lemon 1 Egg 1 T Tomato Paste 1 T Sugar 1/2 t White pepper 1/2 Medium size onion 1 Tomato cut into 4 Chopped green onion and cilantro Cook'em Heat pan, add oil, garlic stir until garlic is brown. Add pork stir until done. Add egg and scramble until cooked. Add rice stir well. Add fish sauce, sugar, and tomato paste. mix well. Continue stiring until all ingredients are well mixed. Add onions and tomato chunks. Toss in green onions and cilantro and sprinkle with white pepper. Serve with cucumber and sliced lemon on the side. http://www.siamweb.org/

Tom Yum Kung

Ingredients 1/2 kg. Shelled prawns 1 cup Cleaned mushroom (cut in half) 2-3 pieces Galingale (Kha) Ground lemon glass (cut in 2 inches long) 2-3 leaves Makrut 2-3 pieces Broken chili 1 1/2 tablespoons Lemon juice 1 1/2 tablespoons Fish sauce 2 1/2 - 3 cups Broth Method 1. Put Kha, mushroom, prawns in boiled broth. 2. After boiling, put in lemon grass, makrut and fish sauce. Serving Put the cooked materials in a soup bowl. Add boiled broth and chili, squirt in lemon juice.

Spicy, beef salad(Larb Nuea )

To day i have thai food recipes is spicy, beef salad(Larb Nuea ) Ingredients 1. 1 1/2 cups ground beef 2. 1 tablespoon chopped red onion or shallot 3. 1 teaspoon coriander seeds (grounded) 4. 1 teaspoon chili powder 5. 1 tablespoon kao kua (see glossary) 6. 1 tablespoon chopped green onion 7. mints leaves 8. 2 tablespoons lemon juice 9. 1 tablespoon fish sauce 10. some green vegetables such as lettuce, long green beans 1. In saucepan, Brown ground beef, with 1 teaspoon cooking oil, until pink is gone. 2. Place in a mixing bowl, let cool for 5 minutes. 3. Season the beef with fish sauce, lemon juice, coriander powder, kao kua and chili powder. 4. Add green onion, chopped red onion. 5. Put in a serving plate, top with mint leaves. 6. Serve with vegetables

Amazing Thai Recipe

Amazing Thai Recipe By Barney Garcia Bamboo Shoots: Bamboo shoots are called for in many Thai recipes. In order to prepare a bamboo shoot for cooking you need to peel them and boil the white inner stalks for 30 minutes in water. If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going into curries or soups, boiling might not be required. Basil (fresh): There are three types of basils used in Thai cooking; sweet, holy and lemon. Sweet basil is much easier to find because it is commonly used in western cooking. Holy basil has a spicier taste and can be recognized by it’s slightly purple leaves. Lemon basil has a lemony flavor and can be detected by its distinct lemony scent. If you can only find sweet basil you can compensate for holy or lemon basil by adding finely chopped chili peppers or a bit of lemon rind. Bergamot: Also known as kaffir lime leaves has a slightly limey flavor which goes well with all Thai dishes. Since this may be ha

Chao Wang Food And Thai Food Of Each Festival

Chao Wang Food And Thai Food Of Each Festival By Manora Chao Wang Food: (Food Prepared for Royal or High-Class Families) The food which is prepared for Royal family members or of the high-class people is different from that of the ordinary people. The Chao Wang food has its own delicate cooking; for example, Khieo Wan Kai must have only chicken meat without any bones, whereas the ordinary people’s Khieo Wan Kai contains with chicken both of meat and bones. The Chao Wang Namprig has beautifully carved vegeytables, side by side, to take with. Some Bits about Thai Food: Thai food is a Thai national symbol. It reveals the characteristics of the Thai people: their delicate taste, discipline, rules of conduct, artistic taste and human relationship. Thai food has its unique name with prĂ©cis meaning of feature, flavor or the methods of cooking, Tong Yip and Foi Thong are examples of Thai sweets in this case. To understand causes and effects of Thai food cooking is to achieve. To preserve the T

The Charm Of Thai Food

The Charm Of Thai Food By Manora Thai food always has various kinds of vegetables as main ingredients. These can be found in Kaeng Liang, Kaeng Som, Kaeng Noppakaaw, Kaeng Kae, Kaeng Nor Mai. and Kaeng Hua Pli. Of the “yam” (salad) type, are Yam Hua Pli and Yam Kalaampli. There are many foods that are good eaten with vegetables. Isaan’s vermicelli, as well as that of the South, Kaeng Tai Pla and Kaeng Lyan are very delicious having vegetables as their parts. The Som Tam of any region either Issan’s Som Tam Malakor or the North’s Tam Som O or Tam Mamuang are to be with Chaom’s tops, Chapluu leaves, Kratin’s tops and Tong Laang’s tops. For Plaa (a Thai saled with raw or partially cooked meat), Lon (a kind of shrimps or crab sauce) and Lap (a kind of minced beef, or chicken or pork salad), including Namprig (Chilly sauce), raw or boiled vegetables are needed to eat with. The Thai food of the Centra part needs vegetables to be side by side; examples are Khanomchin Namya and Namprig Chaonaa

Spices Thai Food Galangal

Spices Thai Food Galangal, Nutmeg Tree And Krachai By Manora Galangal Scientific name:Alpinia galangal (L.) Willd. Family:ZINGIBERACEAE Vernacular name:Kha Galangal is one of the members of the ginger family. It is the rhizome of a plant Alpinia galangal(L.)Willd. The plant is about 1-2 metres high and has long arrow leaves and small white, red-streaked flowers. The rhizomes arc knobbly and ginger-like which are deep orange-brown in colour, aromatic, pungent and bitter. Dried rhzome pieces are tougher and woodier than dried ginger. It is used in soups and stews, but remove before serving as they are unpleasant and woody to chew on. Its piquant taste is akin to cardamon and ginger. Galangals are used fresh in curries and stews. It is an essential component of Thai curry pastes and other Thai cooking. The rhizomes and its essential oil are used to treat catarrh and respiratory problems. It is also carminative and stomachic. Both the fresh and dried rhizomes are used in Thai-style soups a

Food For Health - Thai Food

Food For Health - Thai Food By Manora There are no less than 200-300 Thai dishes. Each has its own characteristics in flavor and feature. It is not difficult to cook in the pre-historic era. Humans began their eating with raw trees: flowers, leaves, roots and bulbs. After having tasted the vagetables’bland flavor, they added some sour ones to make tastier, or mixed variety of vegetables. Later, they knew how to make simple cooking, for example, burning vegetables or putting rice into roasted bamboo (which was called “kaawlaam” or a glutinous rice with coconut cream topping stuffed in a bamboo section and roasted). As the time passed by, they knew how to cook in various ways: frying, making soup or curry, steaming, making yam (salad) and preserving. Food cooking is both science and art. Some foods need time, man power and delicacy in cooking, including an artistic decoration. Cooperation in cooking helps create unity and warmth among family members. The process of Thai cuisine explains

Hot And Spicy thai food

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 t