THAI FOOD RECIPES

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 &qu

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