THAI FOOD RECIPES

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...