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:: Chao Wang Food And Thai Food Of Each Festival

Author: webmaster
Subject: Chao Wang Food And Thai Food Of Each Festival
Posted: Mon Mar 12, 2007 7:32 pm (GMT 0)
Topic Replies: 0

Chao Wang Food And Thai Food Of Each Festival
By Manora

Chao Wang Food:

(Food Prepared for Royal or High-Class Families)

The food which is prepared for Royal family members or of the high-class people is different from that of the ordinary people. The Chao Wang food has its own delicate cooking; for example, Khieo Wan Kai must have only chicken meat without any bones, whereas the ordinary people's Khieo Wan Kai contains with chicken both of meat and bones. The Chao Wang Namprig has beautifully carved vegeytables, side by side, to take with.

Some Bits about Thai Food:

Thai food is a Thai national symbol. It reveals the characteristics of the Thai people: their delicate taste, discipline, rules of conduct, artistic taste and human relationship. Thai food has its unique name with précis meaning of feature, flavor or the methods of cooking, Tong Yip and Foi Thong are examples of Thai sweets in this case. To understand causes and effects of Thai food cooking is to achieve.

To preserve the Thai nationality, the learners of how to cook Thai food should both keep Thai national values of the past and also accept any new ones.

Thai Food of Each Festival:

Thai food is cooked in agreement with Thai festivals organized according to Thai religious customs.

The fifth Month (April):

The old Thai New Year is celebrated in this month of April (between April 13 and April 15). To relieve the hot weather in the summer month, the dainty Khao Chae, (-a luncheon dish which includes rice served in scented water with jasmine and rose petals, and with seven or eight side dishes-), is used to serve monks, relatives and friends in the merit-making occasion. Kaaraamae (a Thai caramel) is made as well as Khao Niew Dang (Sweetened red glutinous rice) to give among friends and relatives.

The Sixth, Seventh, Eighth Months:

The Eighth Month (July) is in the rainy season and the Buddhist Lent. Fruits are in abundance so they are preserved in many techniques of cooking: stirring, or cooking as well as soaking in thick syrup. Durian Guan, Kluai Guan, Kluai Taak, Sabparod Guan are examples. Fully ripe chillies are sundried for the needed time. Fully ripe and sour tamarind is pitted, sprinkled with salt, pasted and preserved for the coming days. Fishes which are also plentiful, are sundried or grilled, for the next days.

In these months, Thai people do their merit-making at the temple. They offer foods to the monks in the form called "Salaag Puut", that is, the monks are offered foods by drawing slots. The baskets offered to the monks, contain with both fresh and dried foods. The people, offering foods to the monks, are very exited to see who is going to get their basket by drawing lots.

The Eighth Month is also the time for young Thai males to enter the monkhood. Folks helps bringing foods and sweets to join the occasion. The foods are of various kinds with ingredients of vegetables, fishes, coconut or sugar. One example of these is Yam Kamoei cooked with any food stuff found at hand but delicious with its sauce made with crunched, red chillies, garlic, vinegar, fish soy, lime and sugar.

Main dishes are often many kinds of curries and lon (a kind of sauce served with raw vegetables). For the funeral, Plara Lon(a sauce made with fishes which are fermented by salted and roasted rice) and foods with noodle-ingredients are avoided because of Thai superstition of death prolongation.

The Ninth Month (August):

The Ninth Month is the most favorable month for wedding ceremony, new house merit making, and age meritorious performing. Favorite Thai sweets, symbolized fortunes and honors, Khanom Chaan (sweetened, light color pudding with many layers) and Khaaw Niew Kaew (sweetened, glassy glutinous rice) are favorably cooked.

The Tenth Month (September):

The Tenth Month (September) is the month for Sart Thai Festival.

Krajaa Sart (sweetened, forested, and popped rice mixed with peanuts and sesames ) and Khaaw Yaa Koo(a cake made of sugar boiled with water received from crunched young rice grains) are popular sweets.

The Eleventh, Twelfth Monts:

The Eleventh Month (October) and the Twelfth Month (November) are months of Krathin Ceremony (the offering of Krathin Cloths to the monks) and Oogpaansaa (the outing of the Buddihist Lent ). Khaaw Tom Paad (glutinous rice wrapped by banana or bamboo leaves cooked by steaming ) are offered to the monks in this festival. Other favorite foods are rice cooked and wrapped in lotus or banana leaves accompanied by fried food such as Paad Prig Khing, dried curries, Namprig Makaam Paad, Namprig Makaam Piak and Namprig Taa Dang including salted food as salted meat and salted eggs, along with vegetables plucked along the way.

The Fist Lunar Month (Dyan Aaai or January)

The Fist Lunar Month (Dyan Aaai or January) of the old days was full of shrimps in the canal. Tha main ingredients of food in this month, then, were shrimps.

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:: Amazing Thai Recipe

Author: webmaster
Subject: Amazing Thai Recipe
Posted: Mon Mar 12, 2007 7:30 pm (GMT 0)
Topic Replies: 0

Amazing Thai Recipe
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 lime rind can be used in its place although it is a poor substitute.

Chili paste: This can be bought in bottles or tubes in almost any supermarket. Used for adding spice and flavor to most dishes, a particularly popular version by Thai cooks is burnt mild chili paste.

Chinese mushrooms: Mushrooms are added to a lot of Thai cooking and many people chose to use the dried variety because they are cheaper and have just as much flavor and nutritional value. You will need to soak the mushrooms in warm water for 30 minutes before using them and the stems are usually discarded because of their tough nature.

Coconut milk: Coconut milk can be bought in cans almost anywhere. If the recipe you are using calls for coconut cream scoop the harder white substance that has formed at the top of the can. If you need coconut milk, stir the can thoroughly before using.

Curry Paste: While some people prefer to prepare their own curry pastes, many bottled curries are available at the supermarket. Most recipes use red, green or yellow curry.

Fish sauce: Made from collecting the liquid off of fermenting salted fish, this pale, watery brown sauce is sometimes used to replace all the salt in recipes. It is very flavorful and compliments all Thai food. It is called for in many recipes but you can also use your imagination with it, as it is very versatile.

Galangal: A close relative to ginger, is used in many curries and soups. Since it is quite rare to find fresh you will probably have to purchase it dry and soak it in water for 1 hour before using.

Garlic: Thai garlic might be available in some Asian markets, however if you cannot find it, the Western variety will work just as well. Use the smaller, tighter cloves on your garlic head for Thai cooking because they are more flavorful and will not be over powered by the other herbs and spices used in your dish.

Ginger: Easy to find and used quite often in modern cooking, ginger is extremely healthy and flavorful. It must be peeled before it is grated or chopped. Fresh ginger is much better than dried, although dried may be substituted if needed.

Lemon grass: Lemon grass is one of the most commonly used items in Thai cooking. It is a long stalk that looks like a small leek. The hard outer portion should be removed and the lower, bulbous part is used. You can either add sliced pieces to your food while it is cooking and remove them before serving your dish, or you can blend them in a food processor so they can be consumed with the dish, which will give it more flavor.

Palm Sugar: Some Thai recipes call for palm sugar which is available in some Asian markets as cellophane wrapped blocks. If palm sugar is unavailable you can substitute with dark brown sugar or real maple syrup.

Rice: Thai people prefer long-grain white Jasmine rice. This is a flavorful and aromatic rice that cools and compliments spicy Thai dishes.

Rice papers: Used for making fresh Thai spring rolls, you can buy rice papers at any food store. To use soak papers (one at a time) in warmish water until they are soft and pliable, then dry off with paper towel and use immediately.

Sesame Oil: A vegetable oil that comes from pressed sesame seeds and originated in East India. This is a very flavorful oil and works very well with Thai cooking.

Preparation and cooking techniques:

Vegetables: Vegetables used in Thai cooking should be cut as finely as possible. The idea is that the smaller they are chopped, the less time they will need to be cook, therefore retaining as much nutrients as possible.

Stir frying: Most people have cooked a stir fry before, so will be familiar with this method of cooking. Oil should be poured into a wok and vegetables should be added over high heat while being constantly stirred. Vegetables should only be stir fried for a couple of seconds so they remain crisp and brightly colored.

Mortar and Pestles: Perfect for making sauces, curry pastes and salads, every Thai cook should own a mortar and pestle preferably made out of clay or wood.

Mincing: Since Thai cooking uses so many intensely flavorful ingredients they should all be chopped very finely so one flavor never overpowers the other. You should always use a very sharp knife for this.

Roasting and grinding spices: When adding spices and herbs to your Thai dish you should always roast them by slowly heating each spice individually in pan until they begin to crackle and turn brown. When each spice is done roasting they should be ground very finely in a food processor or mortar.

About the Author: Barney Garcia writes about many different topics. www.diets-for-health.info and www.fantastic-detox-diet.info and www.fantastic-detox-diets.info

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:: Thai Dishes Of 4 Regions

Author: webmaster
Subject: Thai Dishes Of 4 Regions
Posted: Mon Mar 12, 2007 7:29 pm (GMT 0)
Topic Replies: 0

Thai Dishes Of 4 Regions
By Saronkorn Seuyouyong

According to Thai medical treat-ment, Thai dishes which wholly contain every flavor have medicinal qualities. Ingredients are classified as the followings:

Hot and Spicy Flavor: Ginger, galangal, lemon grass, krachai (a kind of herb whose roots are used in cooking), pepper, horapha (sweet basil), chillies, onion, garlic, etc. have medicinal qualities to get rid of chest discomfort, help digestion, relieve stomach discomfort and stimulate appetite.

Bitter, Cool and Mild Flavor: Various kinds of vegetables such as fug (a kind of Thai squash or melon), young melon, dog-caea (a kind of flowers from a tree whose family is sesbania grandiflora Pers.), biter melon, taamlyn (a kind of plant whose family is Coccinia grandis Voigt.), eggplants, etc. are to stimulate appetite, relieve high fever, help digestion and nourish the body'chemical elements.

Sour Falvor: Lime, tamarind paste, maadun (a kind of tree whose family is Garcinia schomburgkiana Pierre.), mango, young leaves of maagok (a kind of big tree whose family is Spondias pinnata Kurz.), phaaktiew (a tree of Cratoxylum family) and taew (a tree of Cratoxylum maingayi Dyer. Family ) are laxatives, medicine to cure cough, get rid of phlegm and cure colds.

Astringent, Sweet, Creamy and Salty Flavor the flower cluster of the banana tree, coconut, shrimp paste and sugar are used to nourish tendons, the whole body and energy.

With medicinal herbs as main ingredients, Thai dishes are consideral the crown of all food, containing low calories as they are cooked with various kinds of local vegetables.

Local vegetables are medical herbs. To eat local vegetables, then, is to take Thai medicine. Nutrient and medicinal values are completely found in Thai, local vegetables.

The Thai people can have local vegetables for the whole year either in the rainy, summer, or cool seasons. Thao Yaa Naang (a kind of plant) with its young leaves, blossoms and fruits are edible. The leaves are crushed to get juice as an ingredient flavoring the pleasing taste of soups such as Bamboo soup, and Kaeng Kaea, etc.

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:: The Charm Of Thai Food

Author: webmaster
Subject: The Charm Of Thai Food
Posted: Mon Mar 12, 2007 7:27 pm (GMT 0)
Topic Replies: 0

The Charm Of Thai Food

By Manora

Thai food always has various kinds of vegetables as main ingredients. These can be found in Kaeng Liang, Kaeng Som, Kaeng Noppakaaw, Kaeng Kae, Kaeng Nor Mai. and Kaeng Hua Pli. Of the "yam" (salad) type, are Yam Hua Pli and Yam Kalaampli. There are many foods that are good eaten with vegetables. Isaan's vermicelli, as well as that of the South, Kaeng Tai Pla and Kaeng Lyan are very delicious having vegetables as their parts. The Som Tam of any region either Issan's Som Tam Malakor or the North's Tam Som O or Tam Mamuang are to be with Chaom's tops, Chapluu leaves, Kratin's tops and Tong Laang's tops. For Plaa (a Thai saled with raw or partially cooked meat), Lon (a kind of shrimps or crab sauce) and Lap (a kind of minced beef, or chicken or pork salad), including Namprig (Chilly sauce), raw or boiled vegetables are needed to eat with.

The Thai food of the Centra part needs vegetables to be side by side; examples are Khanomchin Namya and Namprig Chaonaa. Bai horapa (Sweet Basil ) and Pagkaad Hom (Romain lettuce) are served with Po Pia Tod (Spring rolls). Various kinds of Miang (minced meat wrapped up by leaves): Miang Khanaa, Miang Mamuang, Miang Kaam are served with fresh vegetables.

Besides producing fibre, the green leaves of Khannaa, Pakbung, Tamloeng and lettuce help reduce the body's lack of Vitamin B2 when taken with meat. Vegetables' green leaves consist of Vitamin A which is very useful to the body, taken with the fat in cooking oil. Deep green and yellow vegetables produce Betacarotine, an anti-cancerous substance which turns to be Vitamin A needed by human body.

Yam (Thai salad) has a small quantity of meat but its main ingredients are vegetables. All yams have fat ingredients; examples are Yam Yod Krathin, Yam Bai Bua Bok, Yam Hua Pli, Yam Tawai, Yam Mamuang, Yam Yuan, Yam Yai, and Yam Woon Saen.

As the Thai food's ingredients are small quantity of fat and meat (with about 20% of fat), the Thai people, then, are fortunate in their fat taking less than the western people, and less risky of having breast cancer.

The Values of Thai Food:

1. Food Values: Thai food has values obtained from ingredients which are vegetables, spices and herbs.

2. Herb and Spice Values: As Thai food has its main ingredients consisting of herbs and spices , then, it has a great value.

3. Folk Wisdom and Art and Culture Values: In general, each of the Thai food has its own natural flavor and features, for example, Kaeng Khi Lhek, which consists of the leaves of Khi lhek with their bitter flavor but by the old genertion's folk wisdom in mixing these bitter leaves with spices, coconut milk and meat, Kaeng Khi Lhek becomes a delicious cuisine.

The Charm of Thai Food

Thai food is an international favorite. The charm of Thai food depends on:

1. Flavor: Each Thai dish has more than 3-4 flavors. The ingredients of each dish help not only harmonize all different flavors but also make delicious. Miniature egg plants with their bitter flavor in Kaeng Khieo Wan help reduce the greasiness and the hot flavor.

2. Decoration: Thai food has an attracting decoration inducing to appetite and it is also convenient to take.

3. Ingredients: The flavor of Thai food cames from herbal spices without flavoring substances.

4. Values: Thai food has both values of nutrition and medicine.

5. Harmony : Thai food can be harmoniously taken with other food, for example, Panaeng Kai can be used as sandwich filling. Paad Kaaprao as spaghetti's top over.

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:: Hot And Spicy - Is That What Thai Food All About?

Author: webmaster
Subject: Hot And Spicy - Is That What Thai Food All About?
Posted: Mon Mar 12, 2007 6:04 pm (GMT 0)
Topic Replies: 0

Hot And Spicy - Is That What Thai Food All About?
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 with other herbs and flavorings.

The green or red "prik kee noo", literally "mouse dropping chili" is the tiniest but packs a memorable wallop. Don't ever eat it one whole or you can burn your tongue instantly.

Fish Sauce - Salty

"Nam pla" in Thai, the second most important ingredient of Thai food. It is derived from brewing fish or shrimp mixed with salt and decanting the fermented result into bottles. Don't mistake this with Chinese or Japanese soy sauce. Its aroma of fermented fish can be annoying but when blended into other ingredients it becomes more subtle and unbelievably tasty.

Lime - Sour

"Manao" (lime) and sometimes "magrood" (kaffir lime) are used at every opportunity in a variety of Thai dishes. Its main role is to suppress the salty taste and strong aroma of fish sauce.

One very simple use of the 3 main ingredients of Thai cooking is a "prik nampla" sauce where chili is added to fish sauce with some lime and garlic. Add a few drops of this to any Thai dish like "gai yang" (grilled chicken), "khai jeow" (fried egg) or even plain white rice and you can enjoy the punch of spicy, salty and sour Thai flavor. This is what most Thai people cannot do without. And a Thaiphile cannot go about talking Thai food without ever trying "prik nampla" himself!

About the Author: Witit Sujjapong is the web master of http://www.thaiphile.com, a website specialized in things thai.

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