Life lessons can come from the most unlikely places, once you become open to receiving them. Once you stop compartmentalizing life, there are rich insights to be gained from places you might never previously have given any thought. Like Thai food…
1. You’ll never get the best out of either by being half-hearted. If you hold back on the chillies and other spices, Thai food won’t have much savour. The same is true for life; conviction is the secret ingredient for success.
2. It needn’t take long to produce great results. Just as you can produce a great Thai stir-fry in minutes, you can create something fantastic in your life in a short time. The road to achievement doesn’t have to be long and slow and hard.
3. You get out what you put in. You’ll never make good Thai food with bad ingredients and a bad attitude. Whatever you do, if you don’t put care into it, you’ll never get the best out of it.
4. Neither is meant to be a spectator sport. There’s not a great deal of enjoyment to be gained by sitting on the sidelines. If you hang around while Thai food is being made, you may find yourself coughing and spluttering at the pungent cooking aroma of the chillies and ginger etc. But the flavour…
5. Both depend on the same art of making the most of what you have. You could spend your time thinking how much more you could do, if only you had X, Y, or Z, or you can get the maximum enjoyment from what you have right now.
6. You don’t have to be rich to enjoy either. After all, Thai street food is just as delicious in its way as a royal banquet.
7. It’s your creative vision that makes the difference. You can make as many great things with a few simple ingredients as you choose. It’s all down to your imagination and your enthusiasm.
8. Neither need make you fat. You are always in control of your choices.
9. It’s never as good if you’re just doing it for one. Both taste best when they’re shared.
10. Both are a celebration of everyday ingredients.
(C) 2005 Annie Kaszina
Annie Kaszina Ph D, is a coach and writer who has helped hundred of women to rebuild their confidence and their life after an abusive relationship. Annie is the author of "The Woman You Want To Be". Inside this ebook you'll learn to believe in yourself and the fulfilling future you're looking for.
To find out more and sign up to Annie's free bi-monthly ezine visit: http://www.joyfulcoaching.com You can email Annie at: annie@joyfulcoaching.com
Feel free to reprint this article on your website or in your ezine, just include the resource box.
Article Source: http://EzineArticles.com/?expert=Annie_Kaszina
2007/10/05
Life Secrets From Thai Food
2007/09/29
Thai Food and Culture
Thai Superstitions Surrounding FoodIn Thailand, meals are traditionally eaten in a group setting. Unlike in America, the Thais believe it is bad luck to eat alone. Considering the Thais eat in large groups, it's therefore not surprising that a typical Thai dinner consists of three or more different dishes. And since, in Thailand, it is bad luck to throw food away, normally all of these dishes would be consumed in one sitting. Discarding food might anger the Thai "god of rice", a female deity who watches over the people, ensuring everyone has enough to eat. Bad luck or even widespread famine may ensue if food goes uneaten or is needlessly wasted.A Typical Thai MealIn Thailand, a typical meal would consist of the following:
One or two curry dishes, such as green, yellow, or red curry. These might be made with red meat, poultry, tofu, vegetables, or seafood, depending on the region and what protein sources are readily available.
A noodle dish such as Pad Thai noodles. These flavorful rice noodles might be made with tofu, chicken, or prawns.
A vegetable stir-fry dish made with just one or a variety of fresh local vegetables. With all meals, Thai jasmine-scented rice is served on the side. Dessert may consist of something as simple as fresh fruit such as pineapple or papaya. For a beverage, most Thais enjoy their meal with a cold lager or a cool drink such as lime water or Thai iced tea. How do Thais eat?You've probably noticed that most Thai restaurants provide chopsticks to their patrons. And while the Chinese did bring chopsticks to Thailand several centuries ago, today most Thais prefer to use Western cutlery-but in their own special way. Thai cutlery generally consists of a fork and large spoon (tablespoon). The spoon is held in the right hand and used (in place of a knife) to cut meat as well as to scoop up the food (in place of a fork). When eating, most Americans load up their plates with various types of food, as at a buffet table. In contrast, the Thais do not combine various foods on their plates, but rather, they sample one dish at a time, always eaten with a mound of Thai jasmine-scented rice on the side. Unlike the Chinese style, bowls are used mainly for soup, not in place of a plate. Finally, just for fun, encourage your family or guests to eat like the Thais do, sampling one dish at a time and eating with a spoon and fork. Most of all, take the time to enjoy your good health, your friends and loved ones, and last but not least, the wonderful Thai food on your plate. After all, good food truly is a reason to celebrate!
Michael Moran is the founder of CurrySimple Thai food products. With sauces made in Thailand, CurrySimple allows the average person the ability to cook a restaurant quality Thai meal at home. The concept evolved after spending years working in Thai restaurants while listening to his customer's conversations about the difficulty and complexity of cooking Thai food. Now with the development of the sauces (the hard part in Thai cooking), enjoying the taste and health benefits of Thai food is easy.Visit CurrySimple for more product information and recipes.
2007/09/21
2007/09/20
What Is The First Thing You Should Have When Cooking Thai Food?
Today is a first lesson. Oh! I do not want to call it a lesson because it sounds too formal. It is our first chat about Thai cooking. My friends always keep asking me if they want to cook Thai food, what is the first thing they should have? That is my topic today. When you see my question above. What is your answer ? you might think about something like cooking skills, inspiration, creative idea or any other big words. No! it is not what I mean. Actually, I just want to ask you what you should have (in the kitchen) when cooking Thai food. Basically, there are 5 things that you should have in your kitchen when cooking Thai food. These are:
1. Fish sauce2. Light soy sauce3. Dark soy sauce4. Oyster sauce5. Garlic
That is it. I think 90% of Thai food will use 2-3 of those stuffs when cooking. So now you know what you should have in your kitchen if you want to cook Thai food. Do not waste your time. Go buy it now.You can buy those 5 stuffs from any supermarket near you. The total price should not be more than $10.00 and you can use it for a year.
Okay, that is all for today. Next time we will start cooking Thai food. Do not worry. As I told you my blog will teach you how to cook Thai food with easy step by step. You can cook it like a pro for sure. I guarantee !
See you next time.
Joe Sitthiosoth is an average Joe who is passion for Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. His article comes from his real experience. You can read more from here http://easythaicookingbyjoe.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Joe_Sitthiosoth
2007/09/12
SOME IMPORTANT HERBS AND SPICES USED IN THAI COOKING
Basil (horapha, kaphrao, maenglak)
Horapha, kaphrao, maenglak are varities of sweet basil. Horapha is used here as a vegetable and for flavouring. Fresh leaves can be chewed as a breath freshener. Kaphrao leaves are narrower and often tinged with reddish purple. It releases its aroma and flavour only when cooked and is used with fish, beef and chicken. Maenglak leaves are slightly hairy and paler green than horapha. It is sometimes called lemon-scented basil but definitely has a peppery taste when chewed; it is used as a vegetable and for flavouring.
Cinnamon (ob choei)
From the bark of a tree, the type of cinnamon used in Thailand is of only one kind, that from the Cassia tree. It is used in meat dishes and particulary in massaman curry as garnish.
Chili, bird (phrik khi nu)
The smallest of the chilies, of which the kind called phrik khi nu suan is the hottest. Take care when chopping them, and do not rub your eyes. Chilies stimulate blood circulation and are reputed to help prevent heart disease and cancer.
Chili (phrik chi fa)
Phrik chi fa are finger size, growing 9-12 centimatres in length, and either yellow , red or green. Not as hot as the bird chili. There is no discernable difference between the colours.
Citron (som sa)
Citron (Citrus medica var limetta) is a round dark green fruit. Its thick , very aromatic skin is much used for flavouring. Sour orange juice and orange peel would make the best substitute.
Clover (kanphlu)
Clover (Eugenia aromatica) are the dried flowerbuds of an evergreen tree native to the Molucca islands. They are almost as expensive as saffron because crops often fail, because they are much used in Western cooking and because the oil is antiseptic. Cloves are used in massaman curry and to chew as a relief for toothache.
Coriander (phak chee)
The leaves are often choosen for decoration, with stem and roots for seasoning. Heavily used in Asian kitchens, the Thai kitchen is the only one to use the roots as well.
Cumin (yira)
Seeds look like caraway and fennel, but taste quite different and have to be heated to release their aroma. Only cumin is used in Thai cooking, mainly in the making of curry pastes.
Galangal (kha)
Resembling an upturned claw, this member of the ginger family is a pale pink rhizome with a subtle citrus flavour. I t is usually added in large pieces to impart flavour to fish or chicken stock, or used in making curry pastes. Fresh young ginger can be substituted, but you will not end up with the same flavour.
Garlic (krathiam)
Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic and garlic oil are used in almost every Thai dish.
Ginger (Khing)
Easily grated, khing is eaten raw or cooked and is used widely in many Asian Cuisines. Young ginger pounded with a little salt, pepper and garlic is good too as a marinate for chicken or beef. Ginger is acknowledged to improve digestion and to counter-act nausea and vomiting.
Krachai
No English common name for krachai (Kaempferia pandurata). The tubers of this ginger look like a bunch of yellow brown fingers. Krachai is always added to fish curries , and peeled and served as a raw vegetable with the popular summer rice dish, khao chae.
Kaffir lime leaf (bai makrut)
From the kaffir lime, which has virtually no juice, these fleshy green and glossy leaves resemble a figure eight. Imparting a unique flavour, they can be finely shredded and added to salads, or torn and added to soups and curries.
Lime (manao)
The whole fruit is used. It is an eccellent source of vitamin C and are used to enhance the flavour of chili-hot condiments, as well as create some very special salads and desserts ,and adorn most dishes as a condiment.
Lemongrass (takhrai)
Young tender lemongrass stalks can be finely chopped and eaten, but older stalks should be cut into 3-5 centimetres lengths and bruised before being added only as a flavouring agent. It is indispensable for tom yam. Lemongrass oil will sooth an upset stomach and indigestion.
Mace (dok chan)
The orange outer covering of nutmeg, the fruit of an evergreen tree native to Indonesia. Mace (Myristica fragrans) is used in the making of massaman curry.
Mint (bai saranae)
This mint (Mentha arvensis) is similar to the mint used for mint sauce in England and is used in Thai food as a vegetable and a flavouring.
Nutmeg (luk chan)
The nut is enclosed in a very hard brown shell. It is used in the making of massaman curry paste.
Pandanus leaf (bai toei)
Long narrow green leaves of a hernaceous plant used for flavouring and colour.
Pepper (prik thai)
Black , white and green peppercorn types. Black is milder and more aromatic than white. Green peppercorns have a special taste all their own and are available all year round but are best towards the end of the rainy season. Used as flavouring.
Sesame (nga)
Identical to sesame seeds the world over. In Thai cooking sesame seeds are used for oil and for flavouring. This tiny seeds are rich in protein.
Shallot (hom daeng)
These smell, zesty , Thaired onions are sweet and aromatic. An essential ingredient in many Thai dishes because of their taste and appearance, they can be substituted with European shallots, small red onions or small brown onions.
Spring onions (ton hom)
These green onions (Allium fistulosom) are used for garnishing soups and salads and as vegetables.
Turmeric (khamin)
These small, bright orange roots are used for the colouring in yellow curries. White turmeric, a different type, is used as a raw vegetable and resembles ginger. It tastes only slightly peppery and has a pleasant tang.
2007/09/08
Fauna Of Himapan Forest (Thai Mythology)
Perhaps the most popular realm in Thai mythology, Himapan Forest is the invisible woodland believed to exist in the Himalayas, in the India-Nepal border, just below the equally legendary Buddhist heaven. The fabled forest is home to a great number of mythical beasts that have become symbols of exemplary Thai traits. Some of such fabulous creatures are described below. *GARUDA: Royalty and Supremacy*Half human and half bird, Garuda has the torso and arms of a man and the head, wings, tail, and feet of an eagle. The king of all birds is the favored mount of Vishnu, a deity shared by both the Hindu and the Thai faiths. The Thai people honor Garuda as a symbol of royalty and supremacy. In fact, he represents the Thai monarchy or government, and an artist’s rendition of the majestic creature appears on Thai bank notes and on the royal flag of Thailand. *NOK HASADEE: Ambivalence and Balance*A gigantic elephant-headed bird, Nok Hasadee inhabits the tangled, thorny rattan-cane areas of Himapan, where he patiently waits in camouflage for ungulates—his favored prey. During heavy rains, especially when he is neither furious nor famished, Nok Hasadee fancies making noise by playing an enormous 'khawng wong yai' or, simply, smelling the scent of the forest with his proboscis. This is the reason many Thai natives, especially those of the Central Plains, view thunderstorms as one of Nok Hasadee’s destructive pranks. Nevertheless, they describe him as a paradoxical character—playful yet lonesome, childlike yet predatory. *NAGA: Comfort and Safety*A multiheaded serpent whose main head sports a beard and wears a typical pointed Thai crown, Naga inhabits the densest part of Himapan Forest. It is a half sibling yet a sworn enemy of Garuda. Naga is a familiar motif in Thai architecture, featured frequently on stair handrails of many temples. Thailanders regard the serpent as a symbol of comfort and safety. *PRANORN PUGGSA: Agility and Dexterity*The Thai folk derived the name of this creature from the Thai words ‘pranorn’ (monkey) and ‘pugg’ (bird or birdlike). Pranorn Puggsa has a monkey’s head, torso, and forelimbs; the lower body of a bird; and a prehensile feathered tail. Ambidextrous, he is excellent in climbing trees, moving from branch to branch with agility. Pranorn Puggsa fancies mangoes and apples. People describe him as “the tireless and spirited inhabitant of Himapan Forest.” *RAJASI: Grandeur and Magnificence*People depict Rajasi, the king of fierce forest mammals, as a lion whose mane, tail, and paws are burning with golden flames. Most inhabitants of Himapan Forest dread the lion king not for his slyness but for his splendor. Although Rajasi symbolizes grandeur and magnificence, many Thailanders, especially those who are living in the North, blame him for the forest fires. *KINNARI: Gracefulness and Elegance*Half human and half bird, Kinnari has the head, torso, and arms of a beautiful woman and the wings, tail, and feet of a swan. Her voice is enchanting and her gait graceful. She is sometimes depicted playing a 'khryang ditt,' making her a patroness of dance, poetry, and music. Many Thai parents encourage their daughters to emulate the gracefulness and elegance of the swan lady. A favorite subject of artists, Kinnari’s graceful form appears frequently in sculpture and murals. *KINNON-NUA: Swiftness and Serenity*Partly human and partly artiodactyl, Kinnon-nua has the torso and arms of a muscular man and the antlers and lower body of a deer. The swift creature roams Himapan Forest seasonally, safeguarding the realm’s endangered fauna and flora and promoting serenity. Whereas the satyr of Greek mythology plays the panpipe, Kinnon-nua plays the 'pi chawa.' The sylvan Thai native will readily regard him as a symbol of nature.========Vocabulary:========1. ambidextrous, adj. able to use both hands in equal ease.2. artiodactyls, n. ungulates that include all types of deer, like antelopes and elks. 3. prehensile, adj. adapted for grasping.4. proboscis, n. a long snout.5. sylvan, adj. fond of wooded areas. 6. ungulates, n. hoofed mammals.==============================================================References:[http://www.china-on-site.com/three.php] 02/15/04.[http://www.thailandlife.com/a_culture.htm] 10/09/03.“The Literature of Thailand.” [http://www.geocities.com/RainForest/7153/tathome.htm] 10/09/03.[www.pages.drexel.edu/~sg94ep84/PCpage.htm] 02/15/04.©2004 eLf ideas
About the Author:
aLfie "eLf" vera mella was born in 1971 in Metro Manila, Philippines. He was a very inquisitive child who had shown fondness for reading and writing at an early age. He graduated in 1992 with a Bachelor of Science degree in Nursing, but the literatus in him never left his heart. A true artist, eLf was the vocalist of a New Wave band, named Half Life Half Death, which served as the musical vehicle for his poetry. Before he left his beloved country in 2003, he was working as an editor of and writer for scholastic books and magazines. eLf is currently living in British Columbia, Canada, serving as a caregiver for his maternal grandfather. He may have left a well-loved work but for a noble reason, and he never ceased from doing what he loves most since childhood—writing. Virtually always home, he usually spends his solitary nights reading, researching, and writing about various subjects of his interest—chiefly, Culture, History, Literature, Mythology, Music, and Science—with New Wave music always lingering in the background like a gentle breeze on a quiet sea. A writer at heart, eLf started inditing his thoughts around the age of six; and he intends to continue documenting his feelings and ideas until his twilight. /http://www.elf-ideas.blogspot.com
Read more articles by: ALfie Mella
Article Source: www.iSnare.com
2007/09/07
2007/09/06
Spices Thai Food Galangal, Nutmeg Tree And Krachai
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 fragrans Houtt.
Family:MYRISTICACEAE
Vernacular name:Chan – thed
Myristica fragrans is unigue among spice plants as it produces two distinct spices: ntmeg and mace. Nutmeg is the kernel of the seed, mace is the lacy growth, known as the aril, which surrounds the seed. Nutmeg was being used in China as a medicine for digestive disorders. The Indians and Arabs valued it as a treatment for digestive, liver and skin complaints and both nutmeg and mace were held to be aphrodisiacs.the nutmeg tree is an evergreen that grows to 12 metres or more in heght. It has dark green oval leaves and small pale yellow flowers. Nutmeg and mace are similar in aroma and taste, but mace is more refined. The aroma is rich, fresh and warm. The taste is warm and highly aromatic-sweetish in nutmeg and more biter in mace. Europeans have used nutmeg and mace most extensively in both sweet and savoury dishes. Nutmeg is a standard seasoning in many Thai recipes. The flesh of the fruit is used to make a sweetmeat.
An evergreen tree growing to the height of 8 to17 metres. Its leaves are leathery, shiny, dark green and oblong-ovate in outline with acute apex and base. Its pistillate flowers are small, yellow and axillary. Its fruit is a yellow, nearly ovoid, fleshy 2-valved capsule. The seedis surrounded by a fleshy, orange-red to red aril. It is cultivated in the southern part of Thailand.
The dried ripe seeds (nutmeg) and dried arils (mace ) are used as spices. Medicinally it is used as a stimulant and a carminative. The seeds and arils contain myristica oil which is composed mainly of myristicin and saffrole.
Krachai
Scientific name:Boesenbergia rotunda (Linn.)Mansf.
Family:ZINGIBERACEAE
Vernacular name:Krachai
Krachai has finger-like rhizomes, shoots with up to four leaves, and a spike of white or pink flowers with a pink –spotted white lip. They are widely cultivated in Thailand and Indonesia for the spicy flavour. Yellow-fleshed rhizome folavours Thai food including soups, fish dishes, and curries. They are also used to reduce flatulence and to treat diarrhea, dysentery, and worms. In Thailand the leaves are regard as an antidote to certain poisons.
A perennial herb with a small slightly branched dark brown rhizome. The fleshy roots are cylindrical to spindle in shape, yellowish brown in colour and are arranged at right angle to the rhizome. The leaves are fairly large, oval in outline with acute apex. The inflorescence is composed of 4-6 flowers, the lowers blooming gradually from the base towards the apex of the inflorescence. Individual flowers are reddish purple in colour.
The aromatic tuberous roots are used a condiments in Thai food. The rhizomes and roots are rputed to increase physical efficiency. They are used as an antidysentery and a carminative in traditional Thai medicine. The rhizomes contain 0.08 percent of volatile oil, composed of cineol, boesenbergin A, camphor, etc.
About the Author:
Find spa beauty gift Buy bath gift set Bath and body products
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Article Source: www.iSnare.com
Thai Food
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 oilySalty – 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 also many kind of sugar in Thai food, such as brown sugar, coconut palm sugar, jaggery and palm sugar in the form of cakes.Sour – In Thai food, Sour are from vinegar, lime juice. There are also the ingredient that are not in any foods like tamarine vinegar, citrus hystrix juice, sour orange juice and the sour flavor from tamarine leaf, garcina, garcina leaf and acacia leaf. All these sour flavors are in thai food only.Hot (spicy) – The spicy flavor in Thai food is very hot, Mostly come from Capsicum frutescents.Oily – Most curry thai food used coconut cream for oily flavor. Oily in thai foods also come from other vegetable oil or fat.Bitter – Come from animal entrails and some leaf. Thai people believe that the bitter flavor food have the effect of medicine.
About the Author:
Kazama is the writer of http://www.feelthailand.com
Read more articles by: Kazama T.
Article Source: www.iSnare.com
2007/09/03
Food For Health - Thai Food
Read more articles by: Manora
2007/08/03
Spaghetti Mixed Seafood Thai Style
:by Joe Sitthiosoth
Before we start cooking our first Thai dish. I would like to tell you that after posting my blog yesterday, there are many people sending me emails asking me about curry paste, coconut milk and chilies whether they are the basic condiments that you need to have in a kitchen when cooking Thai food. Well, in my opinion...they are not because not many Thai food uses curry paste or coconut milk, particularly chilies. From my experience, all my friends (Westerners) can't eat hot and spicy Thai food (with chilies). Moreover, these stuffs like curry paste, coconut milk have short expiration. You can't keep it in the fridge or in the kitchen for a long time like fish sauce or light soy sauce. Therefore, I would recommend you to buy it whenever you need to use them. All right, that is clear enough.
Now let's start our cooking. Our menu today is Spaghetti Mixed Seafood Thai Style. Actually, it is a combination between Western food (Spaghetti) and Thai food (Fried Mixed Seafood). I used to cook this dish to Kathrine, my German friend long time ago and she loved it. She asked me teaching her how to cook this menu but I was so busy and forgot about it later. However, last week I had a chance to cook this menu again and I gave it to my colleague Kaela to try. Oh! my God, she really liked it. Now you are eager to know how to cook it, right ? Okay, let's go.
Ingredients
5 table spoon of cooking oil 5 cloves of garlic, finely chopped 150 grams of mixed seafood (you can use a frozen package) 2 teaspoon of light soy sauce 1/2 table spoon of oyster sauce 1 teaspoon of fish sauce 1 teaspoon of sugar 5 leaves of Thai basil (if you can't find Thai basil, you can use regular basil as well) 80 grams of spaghetti
Preparation 1. Cook spaghetti as per package instruction (boil it, rinse it with cold water) then set it aside. 2. Put cooking oil in a pan (medium hot) 3. Put garlic in a pan, cook for 2 minutes then put mixed seafood in a pan, stir fried until it is cooked (No problem if you use a ready-cooked seafood package). 4. Put everything else's (sauce, sugar) and stir fried for 3 minutes 5. Put cooked spaghetti in a pan, then Thai basil, stir fried for 2 minutes until everything gets along
That's it. See ! How easy it is. Now you can enjoy a very delicious Thai food that is cooked by yourself. I'm so proud of you. Enjoy your meal!!!
About the Author
Joe Sitthiosoth is an average Joe who is passion for Thai food. He travels the world, makes new friends and show them how wonderful Thai food is. Every article comes from his real experience during his journey. You can read more from http://easythaicookingbyjoe.blogspot.com
2007/07/16
5 eggs (2 of them duck eggs if possible)
1 cup (250 ml) coconut cream
1 cup (150 g) chopped palm sugar or dark brown sugar
1 small pumpkin, about 8 in (20 cm) diameter, or 2 acorn squashes
2 Cut the top off the pumpkin or acorn squashes and carefull scoop out the seeds and any fibers. Pour in the coconut cream mixture, cover with the top of the pumpkin or squashes and place in a steamer. Cover the steamer and place over boiling water.
3 Cook over medium heat for about 30 minutes or until the mixture has set. Leave to cool (preferable refrigerate) and cut in thick slices to serve
2007/07/15
Green Papaya Salad (Som Tam Thai)
2-5 bird's-eye chilies
Preparation
1 Take the chilies, peanuts, dried shrimp and garlic and pound roughly in a mortar and pestle or process very briefly in a blender. The mixture should be coarse, not smooth.
Tips -- Prepare the salad immediately before serving, otherwise the papaya will lose it firm texture.
Spicy Prawn Soup with Lemongrass (Tom Yum Goong)
One of the best known Thai dishes abroad, this flavorful but spicy soup is hot, sour and fragrant, an ideal accompaniment to other Thai dishes and rice. The kaffir lime leaves, galangal and lemon grass are what give this soup its tangy flavor, but are not meant to be eaten, so tell your guests to avoid them while eating the broth, prawns and mushrooms.
Preparation
1. Bring the stock to a boil and add kraffir lime leaves, galangal, coriander roots and lemongrass. Simmen for 15 minutes.
Tips -- Do not over cook the prawns or they will become tough. Use homemade chicken stock in this dish for the best flavor. Any variety of seafood myay ve substituted for or added to the prawns ----- including sliced fish, crab
2007/07/13
Rice Stick Noodles with Seafood and Basil (Kwaytiaow Pad Kheemao Thalay)
Kwaytiaow Pad Kheemao Thalay
Kwaytiaow or flat rice stick noodles, Chinese in origin, are now enthusiastically enjoiyed in most part of Thailand. They are served either in soups or stir-fried with meat or seafood, vegetables and spiceds. This version is understandably popular in coastal areas where a wide variety of seafood is available.
Preparation
1 Cut seafood into bite-sized pieces. Fry the garlic in 2 tablespoons oil in a large wok over high heat until golden brown. Add the seafood and stir-fry for a few minutes. Remove seafood from the wok and set aside.
2007/07/11
Clear Soup with Glass Noodles(Gaeng Jued Woon Sen)
Gaeng Jued (literally "plain soup") is clear and mid, serving as a comtrast to accompanying dishes that are either oil or spicy.
5 oz (150 g) ground pork or chicken
Preparation
1 Mix the meat, soy sauce and ground white pepper together well, and form into small, roughly shaped meatballs.2 Heat the chicken stock in a pot, add the crushed peppercorns and garlic, and bring to a boil. Place the meat balls in the boiling stock and then add the noodles, fish sauce, mushrooms and sugar. Simmer until the meatballs are cooked. Add the spring onions and coriander leaves and remove from the heat immediately. Serve accompanied by rice
Glass noodles are soaked in warm water for 5 minutes to soften and swell.
2007/07/09
Chicken Salad with Vegetables (Lab Gai)
The dish makes a wonderfully healthy dish because it is made without oil and eaten with raw vegetables and herbs (and rice). It may by served with a chili sauce like Nam Jim
Ingregients
10 oz (300 g) ground chicken
3 cloves garlic, finely chopped
1/4 cup (60 ml) fresh lime or lemon juice
11/2 tablespoons fish sauce
2 tablespoons uncooked long grain or jusmine rice
2-3 bird's-eye chilies, minced
1 medium onion, thinly sliced
2 sprigs coriander leaves (cilantro), finely chopped
1 cup (20 g) fresh mint leaves
An assortment of letuce leaves, cabbage, fresh Thai basil (horapa), cucumber and long beans or green beans
Preparation
1 Dry roast the rice grains in a wok or pan over medium heat until lightly browned. Remove from the pan and grind the roasted rice lightly in a mortar and pestle or blender. Set aside
2 Cook the meat and garlic without oil in a non-stick wok or frying pan over medium heat until the meat turns white. Remove from the heat to cool.
3 Add the lime juice, fish sauce and salt, stirring to mix well. Stir in the rice powder, minced chilies, onion, scallion, cilantro and mint leaves.
4 Arrange the chicken mixture on a serving platter and surround the chicken with raw vegetables and herbs, as desired.
Khao Pad Goong
Ingregients
Accompaniment
Sliced cucumbers
Preparation
1 Heat a large wok or skillet until smoking and add the oil. Add the garlic and stir-fry for 1 minute or until fragrant. Add the bacon and shrimps and stir-fry for 1 minute or until shrimps turn pink.
Fried Rice Sticks with Shrimp (Pad Thai Goong Sod)
Pad Thai - Can any other Thai food be more loved worldwide? This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different versions from food cart around the city. In Bangkok, where Pad Thai originated, it is street food that you buy from a food cart; the cook has been making and perfecting it for years, cooking the same dish, day after day. Compared to the red, oil coated version you normally find in western restaurants, this one is drier and more tastes fresher and more complex. I've never seen oily, red pad thai in Thailand.
The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more
Ingregients
5 tablespoons oil
1 cake pressed bean curd, diced
5 cloves garlic, minced
5 shallot, minced
1 tablespoon dried shrimps or prawns, soaked for 5 minutes in warm water and drained,lightly pounded or processed
1 tablespoon chopped pickled Chinese radish
10 oz (300 g) dried rice-stick noodles, soaked in warm water to soften, drained well
1 tablespoon dried chili flakes or ground red pepper
3 eggs
2 cups bean sprouts, cleaned
1/4 cup garlic chives or spring oinons, sliced into 1-in (2 cm) lengths
2 tablespoons crushed peanuts
5 oz (150 g) fresh prawns or shrimps, peeled and deveined, and grilled
Sauce
3 tablespoons shaved palm sugar
3 tablespoons fish sauce
3 tablespoons tamarind pulp soaked in 1/2 cup water, then strained to remove seed and fibers
Preparation
1 Place all the Sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove from heat and set aside.
2 Heat 3 tablespoons oil in a large pan and stir-fry bean curd till
lightly brown, about 5 minutes. Drain and set aside.
3 Stir-fry garlic and shallots over high for 2 minutes. Add dried 
shrimps and pickled radish and fry for another 3 minutes. Add noodles and bean curd and stir-fry to mix, then add Sauce and dried chili flakes. Continue to stir-fry over medium heat.
4 Push moodles to one side. Add 2 tablespoons oil, break the eggs into the pan and scramble till cooked, then mix eggs and noodles together. 
5 Add half the bean sprouts and garlic chives or spring onions. Mix together thoroughly and remove from heat.
6 Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled shrimp, if using.
Pad Thai is normally garnished with a heaping portion of uncooked beansprouts on the side as well as a sprig of cilantro on top.
Tips -- Fried noodles require a lot of oil; however, it is possible to use a minimum amount by adding small amounts from time to time to keep the noodles from drying out instead of adding all the oil at once.
