THAI FOOD RECIPES

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 Hasade...

Ingredients 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.

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. Rem...

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, ...

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 ...

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 ...

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...

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 fo...

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 ...

By Napatr Lindsley Like Thai Food? Love to cook? Perhaps your first attempt did not turn out like in the picture or taste like at the restaurant. Well, do not give up on cooking Thai food. Some Thai dishes may seem difficult because of a long list of ingredients and instructions. Thai cooking is all about ingredients and preparation. In Thailand, frozen or canned food is not very common. Thais love fresh ingredients. Thailand is one of the lucky countries in the world that has abundant vegetables, exotic fruit, seafood, etc. There is a well-known verse in Thailand describing abundant food resources: "Nai Nam Mee Pla Nai Na Mee Khao" which means "In river, there is fish, in the field, there is rice." This article will start with some general tips and then move in to specific tips for each food category. Ingredients Ingredients are the most important part of authentic Thai cooking. If you live in Thailand or in Southeast Asia, finding fresh Thai ingredients is easy. B...

By Michelle Bery People become more and more health conscious with each passing year. Fad diets, home gyms, and quick weight loss pills constantly flood the market. However, there has always been one tried and true road to good healthy; healthy eating. Finding ways to eat healthy can be difficult, especially with the high fat and cholesterol content that is found in red and white meats. But there is an alternative that has been long embraced by both eastern culture and vegetarians alike, and that alternative is tofu. Tofu is made from soybean curd that is pressed into blocks that can be used in various recipes and methods of cooking. Different varieties of tofu are suited for different kinds of recipes. Soft tofu is a form of fresh tofu – produced directly from soy milk- and contains the highest moisture content of all varieties. Its custard-like texture makes it conducive to use as a dessert. Firm tofu is a form of fresh tofu that has slightly less moisture content than soft tofu. Whi...

This is one of my all time favorite dishes. I hope you will enjoy this recipe as much as I do. If you never had the pleasure of trying Thai curry chicken then I almost can guarantee that you will fall in love with Thai food after trying this chicken recipe. Thai curry has an absolutely amazing combination of flavors in it, and you can make it as spicy or as mild as you would like by adding less or more of the curry. You can buy Thai curry paste in most supermarkets, or you can look in Asian markets if you can't find it anywhere else. Thai curry is great served with jasmine rice as this type of rice cools and compliments the flavors found in the curry. Also serve with a green vegetable, such as broccoli or green beans. Vegetable oil 1tbsp Red curry paste 4tsp Boneless chicken breasts (skinned) 4 Onion, chopped 1 Sweet red pepper, cut into stips 1 Grated rind of 1 lemon Coconut milk 1 cup Fish sauce (if unavailable, use soy sauce) 2 tbsp Fresh lemon juice 1 tbsp In a large pan or ski...

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 and curries. Nutmeg Tree Scientific name:Myristica f...

Ingredients 2 Lettuces 1/2 can 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.

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 hard to find, granted ...

Ingredients Crab A large amount of vegetable oil Cut ginger Sliced green onion White wine Curry powder Thin soy sauce Bean oil Rice crackers Method 1. Boil crab for 20 minutes. 2. Take the crab's claws and shells out. Cut the crabs into 3-4 pieces. 3. Fry ginger, green onion, white wine, crab, curry powder, thin soy sauce and a little bit of bean oil. Mix well. 4. Place on serving plate with fried rice crackers aside.

Ingredients 2 Butter-Milk Biscuits (Pillsbury) Ground pork (pork with fat) Soy sauce Pickled chili Method 1. Mixround pork with a little of palow powdder. Add a little bit of catcnup. 2. Shape biscuit into flat and place the pork mixture on. 3. Wrap into small balls and put on pieces of paper rubbed with oil. 4. Arrange and cook in a steamer. 5. Serve with pickled chili.

Ingredients 12 eggs 3 cups salt 2 cups water Method 1.Dissoive salt in water over over the heat. Leave untill cool. 2.Put eggs on the deep bowl or bottle and pour the melting salt over eggs. 3.Leave for 10-15 days and then boil them. 4.Take the shell off after boiling.

By Kazama T. Thailand have many famous food that being known all around the world such as Tomyumgoong, Pad Tai and etc. Thai Foods have its own characteristic. They are hot, spicy and delicious. Thai Herb are often used in Thai food such as Chili (Prik), Mint (Saranae), Shallot (Hom Daeng), Galanga (Kha), Lemon Grass (Ta Krai), Lime (Ma Now), Garlic (KraTieam), Ginger (Khing), Basil (Kraprao and Horapa) and etc. Thai food is also the food that control six balance fundamental flavors in every dishes. The six fundamental flavors in Thai food are salty, sweet, sour, spicy, bitter, and oily Salty – Salty in thai food mostly used fish sauce (Nam Pla in Thai). Fish sauce in one of important ingredient in Thai food. Moreover in every meal of Thai people. There is a small bowl of fish sauce included. Anyway Thai food use the other souce for salty, too such as salt or soy sauce. Sweet – In cooking the sweet in thai food. Mostly sweet in thai food come from sugar (Namtal in thai). There are als...

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...