Thai food

Thai food
by omonoi
Thai foodthe food is the thing that everybody person wants to are human everybody thing is will necessary because , the life of everybody human can hold with eating food of a human , be compared as with oil addition gives an automobile which , because , the body something of that human will can move to please can want , because , receive the energy has from the food that a human has to go inside each day , thus the food then is necessary many thing s for a human if , the food is the thing that a human will have been necessary already the food , will the thing that you must meet everyday because , how is you have must to have a meal everyday already you will feel ? The food that you is eating everyday meet everyday is kind food originally, is or not yet is a menu has been originallying that ever to eat everyday you has evered to feel bored with ? ? Sour spicy sweet salty your food has had a meal every fully the taste? You will want to try eat? Vacates you tries to eat, Thai food Thai food now many person s have May to have a question already that, what is Thai food is? Thai food how and will can seek Thai food as? but , many persons will have might to know Thai food already and will have someone might ever to have a meal Thai depend upon for strange food Thai that food Thai person are various kinds food at exist in Thailand mainly have will many the taste include in one dish and Thai food will participate to assemble of Thai spices are pillar ingredients thus these spices then make Thai food have the stink from the spices that cook in the food make the food have the stink and are appetizing very but , if , you think the spices of Thailand is will like the spices in the Republic of India then you has been misled already the spices and the raw material in Thai that cooking will can get in Thailand only because , will have format taste smell color identity is belong to oneself doesn't be like where in the world then makes Thai food doesn't be like kind other food at has in the world , if , mention Thai food then to don't mention spicy lemongrass shrimp soup will might no because , be Thai food that is famous very have a person knows to go to the worldwide in 1 spicy lemongrass shrimp cup soup has will the taste fully both of 4 the taste is have both of kind of Thai spicy dish and salty integrate divisibly make to have mellow taste moreover , still mix with the spices has differed to make fragrant is appetizing already must eat while , still hot spicy lemongrass shrimp soup then is Thai food extremely fords absolutely the source tours Thailand must order to come to try eat everybody then makes spicy lemongrass shrimp soup is famous go to the worldwide thus if , you eager to know will that , what are where are what are how is how is spicy lemongrass shrimp soup ? Have the way does? And Thai food again various kinds have will? And will have been appetizing only? Already Thailand still have? Are attractive for seek again don't invite you touch and seek done to a turn http://thailandfoodsmenu.blogspot.com/; already you will have met with strange experience at waits for to give you touches.By, OMONOI

Thai Food: Tom Yum Kung Recipe : Thailand Food 2008

Thai Food: Tom Yum Kung Recipe : Thailand Food 2008
by Wevangti
Tom Yum Kung Main Ingredient Shrimp 500 g. Rice straw mushroom 600 g. Chili paste 150 g. Soup stock 2,500 g. Citric acid 10 g. Salt 15 g. Fish sauce 100 g. Sugar 20 g. Lime juice 15 g. Hot chili 10 g.Chili paste Ingredient Dried Chili 10 g. Lemon grass 40 g. Shallots 40 g. Galangal 10 g. Kaffir lime leaves 5 g. Vegetable oil 100 g.1. Roast chilies, kaffir limeleaves, shallots, galangal and lemon grass and then grind them until smooth to Tom Yum paste. 2. Stir-fry the Tom Yum paste with oil. Add sliced lemon grass and kaffir lime leaves, set aside. 3. Put citric acid, salt, sugar and water into a pot. Melt it and bring to boil. Then add fish sauce and bring to boil again. 4. Add the Tom Yum paste into the pot. Stir it thoroughly and bring to boil again. Pack in plastic bags, 90 gram per bag.

Thai Herb: Kaffir Lime and Krachai in Thai Food : Thailand Food Thaifood 2008

Thai Herb: Kaffir Lime and Krachai in Thai Food : Thailand Food Thaifood 2008
by Wevangti
Kaffir Lime Kaffir lime skin is one of spices mixed in chilli paste for Kaeng Phed and Phad Phed, and in Nam Prik (for Thai noodles). Kaffir lime juice is sour and used to reduce savory of meat. It is actually mixed in fermented fish paste, Kaeng Som and Kaeng Tay Po. Chopped kaffir lime leaves are used to reduce meat smell and season Kaeng Phed, Phad Phed, Chu Chee Pla, Kaeng Tom Som, Tom Yam, Hua Mok, Tam Kanoon, Khao Yam and etc.Benefit- Carminative- ExpectorantUse in Thai Food Kaffir lime - Tom Yum Kung - Tom Kha Kai - Kaeng Khiao Wan Kai - Kai Phad Phed - Phanaeng KaiKrachai The rhizome of krachai is used in some specific mixture, almost are for fish soup; Nam Ya Pla and Kaeng Som due to the spicy and bitter taste of krachai that are good to reduce the fishes? savory and as well to other fish dishes; Phad Phed PlaBenefit- Carminative- Antihistamine- Antifungal, bacterial- Cardamonin to stop the growth of cancerKrachai Use in Thai Food - Kai Phad Phed - Nam Ya Pla

Thai Herb: Kraprao, Lemon, Lemon Grass, Pepper, Pumpkin and Shallot in Thai Food : Thailand Food Thaifood 2008

Thai Herb: Kraprao, Lemon, Lemon Grass, Pepper, Pumpkin and Shallot in Thai Food : Thailand Food Thaifood 2008
by WevangtiKrapaoKra prao or sacred basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat dishes to reduce the savory of the fish meat. Fresh leaves are sprinkled on food before removing from heat.Benefit - Carminative - Reduce sugar in blood - Release tension - StomachicKra Prao Use in Thai Food- Khao Phad Kra Prao_______________________________________________________________LemonLemon juice is used to make sour taste in Tom Yam, Som Tum, Phla, spicy salads and many chilli pastes and as well lemon juice for drink.Benefit - Expectorant - Carminative - AntiscorbuticLemon Use in Thai Food- Tom Yum Kung- Tom Kha Kai- Som Tum_____________________________________________________________________Lemon GrassLemon grass is spicy and bitter and used for seasoning the Thai food and as the main ingredient in every recipe of Kaeng Phed, spicy salads and Tom Yam.Benefit - Carminative - Antibacterial, Fungal, Yeast - DiureticLemon grass Use in Thai Food- Tom Yum Kung- Tom Kha Kai- Kaeng Khiao Wan Kai- Beef Masaman- Kai Phad Phed- Phanaeng Kai- Nam Ya Pla_______________________________________________________________________________PepperPepper is popularly found in every kind of chilli pastes, in soup together with coriander root and garlic and as well sprinkle for good smell. It is normally used in cooking of Kaeng Phed, Kaeng Pa and Phad Phed.Benefit- Carminative- Expectorant- Diuretic- Stomachic /colic- DigestivePepper Use in Thai Food- Kaeng Khiao Wan Kai- Beef Masaman- Kaeng Liang- Kai Phad Phed- Phanaeng Kai- Khao Phad Kra Prao__________________________________________________________________________PumpkinFresh leaves and young flowers are blanched or boiled to supplement with the chilli paste. Its flowers are used as ingredients in Kaeng Lieng and Kaeng Som. Besides, the ripe pumpkins are used in many dishes both soups and fried dishes. It is also good to make many recipes of desserts; pumpkin boiled in syrup and pumpkin in coconut syrup.Benefit - beta carotenePumpkin Use in Thai Food- Kaeng Liang__________________________________________________________________________ShallotShallot is used to reduce meat savory and as seasoning and also the main ingredient in chilli paste for Kaeng Phed, Tom Kloong, Kaeng Lieng, Tom Yam, Lhun, Yam, Larb and Nam Prik and as well in some desserts.Benefit- Carminative- Stomachic- Catarrh reliefShallot use in Thai Food- Tom Yum Kung- Kaeng Khiao Wan Kai- Beef Masaman- Kaeng Liang- Kai Phad Phed- Phanaeng Kai- Phad Thai- Khao Phad Kra Prao- Nam Ya Pla

Thai Food: Phad Ka Prao and Kaeng Liang Recipe : Thailand Food 2008

Thai Food: Phad Ka Prao and Kaeng Liang Recipe : Thailand Food 2008
by Wevangti
Phad Ka Prao Main IngredientIngredientsPhad Ka Prao sauce 80 gChicken fillet 80 gSteamed rice 250 gCut in 0.5 cm. slices 5 gVegetable oil 20 gWater 5 gSliced red spur chili 25 gNote: This portion is for 2 servings.How to cook 1. Stir-fry sliced chicken with oil until the meat is cooked. 2. Add spur chili, steamed rice and Phad Ka Prao sauce, mix thoroughly. Put basil, mix together before removing from the heat and it is ready to serve.Phad Ka Prao sauce IngredientIngredientsBasil 50 gGarlic 375 gGalangal 50 gShrimp paste 15 gPalm sugar 100 gVegetable oil 500 gHot chilies (green/red) 150 gShallots 125 gGrounded pepper 2.5 gFish sauce 375 gSalt 25 gWater 1000 gNote: This recipe makes 2.5 kg of Pad Ka Prao sauceHow to cook 1. Ground hot chilies, garlic, shallots, galangal, pepper and shrimp paste together. Add basil and roughly grind them.2. Stir-fry Pad Ka Prao paste with oil until fragrant.3. Add fish sauce, palm sugar and salt.4. Pack in plastic bags, 80 gram per bag.Strong point of Khao Phad Ka Prao: Lower calories and fat compared to Phad Thai. High phosphorus from chicken.Medical Benefit- Basil: Release tension, high blood pressure- Red & green hot chili: Digestive, laxative, expectorant, cold relief- Shallot: Relief cold, catarrh- Garlic: Reduce cholesterol, cancer, infection, antifungal- Galangal: Carminative, expectorant___________________________________________________________Kaeng Liang (Spicy herb vegetables soup) Main IngredientIngredientsKaeng Liaeng soup 500 gPeeled and sliced pumpkins 450 gPeeled and sliced sponge gourd 300 gMushroom 250 gIvy gourd 150 gLemon basil 70 gNote: This recipe is for 3 servings.How to cook 1. Add Kaeng Liaeng soup in a pot, bring to boil. 2. Add sliced pumpkins first and then add other vegetables such as sponge gourd, mushrooms and ivy gourd. Bring to boil. Remove from the heat and then sprinkle lemon basil. 3. Ready to serve.Kaeng Liang Soup IngredientIngredientsGrounded pepper 100 gShallot 750 gDried shrimps 600 gFood seasoning (pork flavor) 270 gShrimp paste 260 gThai chilies 40 gWater 13 kgNote: These ingredients are for 13 kg.How to cook1. Pound dried shrimps finely. Add pepper, Thai chilies, shrimp paste and shallots in the mortar and pound finely. 2. Put Kaeng Liaeng paste and water in a pot. Add food seasoning and bring to boil.Strong point of Kaeng Liang: Low fat and low calories. Fibers from vegetables.Medical BenefitPepper: Peptic, carminative, coolingShallot: Relief cold, catarrhHot chili: Digestive, laxative, expectorant, cold reliefSweet basil: CarminativeGord gourd: Carminative, relief fever, nourish eyesSponge gourd: Nourish heart, laxative, coolingPumpkin: Nourish eyes

How To Make Great Tasting Vegetarian Soup Recipes

How To Make Great Tasting Vegetarian Soup Recipes
by Muna wa Wanjiru
Soup is known to be a comfort food. Besides eating soup to get well or even to take the place of a meal when you are too lazy, you will find these soups are a delicious in so many ways. For the lovers of vegetables you will find that you can make great tasting vegetarian soup recipes.You will find these myriad vegetarian soup recipes on the internet and also from cookery books that have soups listed down. Each of these soup recipes has lots of interesting ingredients and ways of making the soup.The different types of vegetarian soup recipes will allow you to have a meal or a starter that is both filling as it is nutritious. You can find a great quantity of these recipes on the internet. For instance you can see how to make a soup like a black and red bean soup.In this soup you will find that red and black beans are used together with chili powder and vegetable broth. The entire dish is simmered until you have a soup that is rich in flavor as the beans are soft enough to eat along with the broth.For a fully vegetarian soup you can see about trying one of the vegetarian soup recipes that includes only fresh vegetables that complement each other. One such recipe for soups is that of a Butternut squash soup. In this soup you will find a mixture of vegetables that all contribute towards the taste. For instance you will see there are vegetables like celery, onions, butternut squash, potatoes, and carrots.These vegetables and spices are left to slowly blend together as the soup simmers over the fire. You will find that you can also look for international style vegetarian soup recipes. These will include ones like a Thai peanut soup, Mega Veggie Soup and Brazilian black bean soup among many others.In all of these vegetarian soup recipes you will find that you have the chance of adding or changing the ingredients which are provided on the recipes. You can by this method make these soups taste different.While you may initially feel that any type of soup will not fill you up there are many exceptions to this rule. You can also find interesting vegetarian soup recipes which will provide you with a hint of meat in the soup for added flavoring and chunky texture.The various vegetarian soup recipes that you can look through will provide you with the tools that you need to make delicious tasting side dishes, starter courses and very filling main meal dishes. The sheer variety of vegetarian soup recipes will allow you to expand the ever growing collection of recipes that you can collect for a complete vegetarian diet and lifestyle.Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Vegetarian Soup Recipes, Visit His Site at VEGETARIAN SOUP RECIPES

Thai Foods and Cooking : Thailand tour thailand hotel reservation review 2008

Thai Foods and Cooking : Thailand tour thailand hotel reservation review 2008
Thai Foods and Cooking
by KaiThai food has become in recent years one of the world's favoritecuisines. When we speak of "Thai food ", we are in fact talking offour very distinct regions in the country, each with their own culinarytraditions. We are speaking too of the dishes created in the royalcourts and palaces of Old Siam, that have been passed downthrough many generations of chefs, and finally into public domain.Good food also comes up from the street level, and many ofThailand's most popular dishes can be found at the smallest foodstalls and restaurants. And there is the influence of China, India,Malaysia and other neighbouring countries. So all these differentfactors come together under the label "Thai food", and you will findthem in varying degrees at any Thai restaurant you care to visit,anywhere in the world.One of the most distinctive aspects of the cuisine is its use of herbsand spices. With regard to the spices, some Thai dishes are veryhot, but by no means all of them. The herbs have another function,in addition to providing flavour, in that they all have to varyingdegrees various medical and therapeutic benefits.Thailand has a long history, going back to ancient times, of the useof herbs for medical purpose, and this in turn has permeated theways of cooking and preparing food. Coupled with its low-fatqualities and its essential freshness, this helps make thai food oneof the healthiest anywhere. Another important aspect about Thaifood is the hospitality and friendliness, the sheer enjoyment of goodcompanionship and of eating that is such a powerful element of theThai personality. Sharing a meal is an important part of the day forany Thai person, and meal are very seldom taken alone. That is whyall the dishes are generally served at once during Thai meal, andwhy there is a communal spoon placed alongside each dish forpeople to help themselves and to serve others.A Thai meal ideally is a communal affair, principally because thegreater the number of dinners the greater the number of dishes thatcan be sampled. Diners choose what ever they require from sharedishes and generally add it to their own plate of rice. All the dish areserve simultaneously, or nearly so. The object is to archive aharmonious blend of the spicy, the subtle, the sweet and sour, anda meal is meant to be equally satisfying to the eye, nose and palate.Thailand is blessed with many varieties of plants, herbs and spiceswhich ensure s balanced diet. Today, visitors can both relish classicThai menus and the benefits of a natural diet, and study the art ofThai cooking at several specialist schools in Bangkok and majorbeach resorts.You can see more information about Thailand and Thailand tourismat