Stir-Fried Mixed Vegetables(ผัดผักรวมมิตร) - pat pak ruam mit

INGREDIENTS:
1 1/2 cup cabbage cut bite size
6 broccoli, cut bite size
10 snow pea, ends clipped
10 carrot, sliced across
2 asparagus, cut to 1-in lengths
3 mushroom, halved
1/2 cup green and red bell chilli, slices lengthways
4 baby corn, medium size
1/4 cup ear mushroom thinly sliced
1/2 cup bean sprouts, clipped both ends
2 teaspoons chopped garlic
4 tablespoons cooking oil
1 tablespoon dark soya sauce
2 tablespoons light soya sauce
1 pinch ground pepper



Preparation:

Fry the garlic for a little while in the oil and add the cabbage, broccoli, snow peas, carrot, asparagus, mushroom, chillies, baby corn, and ear mushrooms and saute'. Add dark soya sauce, light soya sauce and bean sprouts and stir fry until mixed well. Spoon up onto platter and sprinkle with ground pepper.

Seafood Mango Stir Fry

INGREDIENTS:
SERVES 2-3
1 lb. mixed seafood (e.g. shrimp, scallops, clams, mussels, and denser fillets of fish, such as halibut or salmon)
1 fresh ripe mango, cut into bite-size pieces, OR 1 cup canned mango (drained) or frozen mango (thawed )
1-2 cups snow peas
1 red bell pepper, sliced
2 shallots OR 1 small cooking onion, sliced
3 cloves garlic, minced

STIR FRY SAUCE:
1 fresh mango, peeled and sliced, or the equivalent of 1 cup canned mango (drained) or frozen mango (thawed)
1 red chili pepper, de-seeded, OR 1-3 tsp. chili sauce (depending on how spicy or mild you want it)
1 Tbsp. rice vinegar or white wine vinegar (OR substitute regular white vinegar)
3 Tbsp. soy sauce
1 Tbsp. fish sauce
squeeze of lime juice (about 1 tsp.) OR substitute lemon
2 Tbsp. brown sugar (more or less according to taste - this will also depend on how sweet your mangos are)
1/2 cup fresh coriander (plus a little more - save to use for garnish later)

Preparation:

1. Place all stir fry sauce ingredients together in a blender or food processor.
2. Taste-test the stir fry sauce for sweetness - you want a balance of flavors here: tangy, but definitely more sweet than sour. If needed, add 1 tsp. to 1 Tbsp. more sugar. Note: the sweetness of the sauce will depend on how sweet your mangos are.
3. Prepare all other ingredients for stir-frying, and place next to the stove. If using fillets of fish, gently cut them into cubes (cubes stay together better than strips). For shrimp, be sure to remove the shells (you can leave the tail on). For clams and mussels, rinse with cold water, removing any surface debris.
4. Pour 1-2 Tbsp. vegetable oil into a wok or large frying pan and place over medium-heat heat. Add the garlic, shallots/onion, and snow peas. If using clams, add them now as well (Note: clams require a longer cooking time than mussels). Stir-fry 1-2 minutes, or until snow peas turn bright green. Add up to 1/3 of the stir-fry sauce when your wok or frying pan becomes dry.
5. Add the rest of the stir-fry sauce, plus the red pepper and seafood. Stir-fry gently, so that you don't break any shells. Also, if using fish fillets, these require extra gentleness, or they will break apart.
6. Stir-fry 5-7 minutes, or until all the seafood is cooked (mussels and/or clams should open after 7 minutes - if not, discard). A minute or two just before serving, add the mango pieces (these just need warming).
7. Serve hot from the wok with rice on the side. Or, scoop the stir fry onto a serving platter. Sprinkle with fresh coriander and decorate with lime wedges, if desired. ENJOY!

Soy: Today's Wonder Food

Found widely in numerous foods, you may be eating some right now and not know it!
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by Deborah Farber

It's in protein shakes, meatless patties, energy bars, and more. Touted as having the ability to prevent everything from heart disease to osteoporosis. It's soy-the wonder food of today. But you wonder, what exactly is soy? Where did it come from? And why should I eat it?

Soy can take several forms. Traditionally, it is found in foods such as tofu (cheese-like curd) soymilk, whole fat soy flour (made from soybean oil), fresh green soybeans, tempeh (cake-like, comprised of cooked, cracked soybeans) and miso (paste made from fermented and aged soybeans). However, in recent decades soy has been used to create second-generation soy foods such as meat and dairy replacements and added to a host of pre-packaged foods such as pasta, baby foods, soup mixes and other baked goods to boost nutritional content. But modern advances have produced another variety of soy foods all made from the aptly labeled 'soy protein', the by-product created when soybeans are smashed and their oil is extracted. These include defatted soy flour, textured soy flour, soybean concentrates, and soy protein isolates.

Soy is cultivated from the soybean. Despite its recent prevalence in the U.S. food and agriculture industries, it has been in existence for thousands of years. In fact, the soybean has its roots on the native vines of Asia some 5,000 years ago. The bean was first harvested in the northern part of China then migrated southward into surrounding Asian countries. By the turn of the following millenium, Europeans were also eating this staple.

The soybean made its first appearance in North America during the early twentieth century, when Asians began immigrating to the United States. It has been cultivated by U.S. farmers since the 1920s. It may surprise some people to learn that the man who brought us Corn Flakes Cereal, Dr. John Kellogg, was also responsible for making soymilk a part of the dairy aisle in our local markets as early as the 1920s. But the soy food industry did not begin in earnest until the 1980s. Now, soybean production in the United States exceeds that of any other country in the world. Not surprisingly, the creation of new meat and dairy substitutes made soy a popular alternative for vegetarians and growing number of health-conscious consumers.

Although some recent studies debate soy's benefits, most health experts agree that consuming soy can do a lot to boost a person's health. This wonder food can single-handedly lower cholesterol and the rise of heart disease, and be a valuable weapon in the fight against breast, colon, lung, and prostate cancers. It also has the potential to promote weight loss because as a plant protein it can elevate metabolism and sustain insulin levels, while staving off hunger. Best of all, the phytoestrogens found in soy may help women going through menopause, as they regulate hormone levels, and decrease the common symptoms of this biological change including hot flashes and osteoporosis. And now with FDA approval of claims that soy can reduce heart disease risk, we are bound to see even more soy-based foods on the grocery shelves in the future. Soy is definitely something we can all chew on.

Provincial Thai Food

Central

The central part of Thailand is the plain and low land where many rivers pass by, thus the productivities are fertile all through the year both vegetables and fruits.

Hence, food in the central part is diverse and the taste is moderate with the combination of salty, spicy, sour and sweet according to the recipes. However, there are also the mixing of the seasonings both odor and taste, for instance, spices and the coconut milk.

Moreover, the central part food is usually composed of supplement, for instance chilli paste with sweet pork and sweet, salty paste with margosa.

The main characteristic of the food in this region is the refinement of the vegetables and fruits carving that represent the identity of the arts and culture of the Thai food.

Southern

The southern part of Thailand is the peninsula, thus, almost of the population earn their living by fishery.

Hence, the main food ingredients are the seafood. Spices are also the favorite ingredients which make the taste spicy, salty and sour, for instance, Kaeng tai pla, Kaeng som and Kaeng luang, etc.

The southern food is delicious to supplement with vegetables in order to decrease the spicy taste, ‘pak nhoa’, for instance, ma-kheua pro, yard-long beans, wing bean, parkia, etc.

Northern

The northern part of Thailand is the ancient land where the tradition and culture are different from other parts.

The eating pattern in the north, instead of sitting at the table, the northern people usually put all the dishes in the big bowl called ‘kan tok’ and sit altogether on the floor around the bowl.

Basically, sticky rice is the main food. Almost of the cooking are well done and fried with oil.

North East

The northeast part of Thailand is hardly dry, therefore the main ingredients for food are actually varieties of insects which are the main protein sources for people in this area.

The main food is also the sticky rice. Vegetables and meats are almost local products.

Fermented fish is the main mixture to seasoning almost every dish but not for fried cooking and usually supplement with fresh vegetables.

* ที่มา : ผศ.ดร.อัญชนีย์ อุทัยพัฒนาชีพ

Sweet and Sour Prawns - เปรี้ยวหวานกุ้ง

Ingredients:
Vegetable oil 3 tbsp.
Prawns, peeled and cleaned 8 oz.
Green bell pepper, cut into bite sized pieces 1/2
Onion, cut into bite sized pieces 1/2 head
Cucumber, cut into bite sized pieces 1/2 cup
Pineapple 1/2 cup
Tomato cut into wedges 2
Sugar 2 tbsp.
Vinegar 2 tbsp.
Soy sauce or fish sauce 1 - 2 tbsp.

Preparation:
1. Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.

2. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.

3. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.

4. Spoon this dish onto a plate and serve hot with other main dishes.

Tips…
This Thai sweet and sour dish differs from the Chinese variety in that the sauce has no starch thus the dish is much lighter and more delicate. It also does not have tomato ketchup in it.

Thai cooking can sometimes prove difficult due to the fact that Thai ingredients vary in taste and intensity. One bottle of fish sauce tastes different to another and may also be saltier. So, when cooking Thai food, you have to taste your food as you cook, season it bit by bit and correct the taste as you go along.

Yum Som-O (Pomelo and Chicken Salad) ยำส้มโอ

Ingredients:
1 pomelo or ruby red grapefruit
1 small whole cooked chicken breast
1 cup cooked shrimp
1 teaspoon chopped red chile
1 ½ tablespoon nam pla
1 ½ teaspoon sugar
juice from 1 large lime
1 ½ tablespoon chopped fresh coriander
1 small head red leaf lettuce, for garnish
¼ cup roasted peanuts, chopped
fresh red chile, julienned for garnish
fried shallots



Preparation:
Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Chill. Hand shred the chicken. Add chicken and shrimp to pomelo.


In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture.


Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of crisp fried shallot flakes, and garnish with red chile slivers.

Yum Kai Kem (Salty Egg Salad) ยำไข่เค็ม

Recipe from Real Thai by Nancy McDermott -- Yum kai kem is a simple, country-style accompaniment to rice, and is often served with green curries as a sharp, salty complement to their rich, fiery heat.


3 salty eggs, cooked and cooled to room temperature
6 fresh kii noo chilies or 2 serrano chilies, thinly sliced crosswise
2 tablespoon coarsely chopped shallot
2 tablespoon freshly squeezed lime juice


Peel the eggs, halve them lengthwise, and arrange them on serving dish. Sprinkle the chili slices and shallots over the eggs. Drizzle with lime juice and serve.

Yum Kai Dtom (Hard-Boiled Egg Salad) ยำไข่ต้ม

Ingredients:
6 pieces leaf lettuce
6 hard-boiled eggs, peeled and thinly sliced
2 shallots, thinly sliced
½ cup roughly sliced Chinese celery
½ cup fried shallots
2 tablespoons fried garlic
1 sprig fresh cilantro, roughly chopped


Dressing

2 tablespoons nam prik pao
2 tablespoons nam pla
3 tablespoons fresh lime juice
2 teaspoons sugar (preferably palm sugar)

Preparation:
Line a serving platter with the lettuce leaves. Place the egg slices on the leaves and sprinkle with the shallots, Chinese celery, fried shallots, fried garlic, and fresh cilantro.


Combine the dressing ingredients and pour over the salad just before serving.

Taro Balls in Coconut Cream(Bua Loi Phuak)

บัวลอยเผือก
Ingredients
1 cup cooked taro, masked
2 cups glutinous-rice flour
1 cup corn flour
4 cups coconut milk
1 cup palm sugar
1/8 teaspoon salt
6-8 teaspoon water


Preparation
Put the gluttinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot. Make 4-6 servings.

.

Gaeng Jued Kai (Fried Egg Soup) แกงจืดไข่

Ingredients:
¼ cup oil
1 tablespoon. crispy fried chopped garlic
½ cup thin sliced onions
6 eggs;, beaten
6 cups chicken broth or water
8 ounce ground pork
1/ 3 cup fish sauce
1 cup transparent vermicelli noodle
2 scallions cut into 1 inch long pieces
1/8 teaspoon white pepper

Preparation:
Heat a non-stick pan and add half the oil fry the beaten eggs until golden brown, about 2 minutes on each side and set aside, then cut into small strips. In a soup pot, bring the broth to a boil and add pork to cook add onion and the egg strips,and the remaining ingredients. Remove to a serving bowl and top with the fried garlic before serving.

Deep-fried Prawn Patties(ทอดมันกุ้ง)

Preparation:
600 grams (1 ½ pounds) fresh shrimp or prawns, shelled and deveined
1/3 cup ground pork or chopped ham bacon or 1 tablespoon vegetable oil
1 teaspoon salt
½ teaspoon sugar
1 cup bread crumbs
2 kaffir lime leaves, very thinly sliced
4 cups oil for deep-frying


Sweet and Spicy Pickled Vegetables:
1 cup distilled white vinegar
½ cup sugar
3-5 bird's-eye chillies
3-5 shallots, sliced
2 tablespoon finely sliced cauliflower
2 tablespoon finely sliced baby corn or cabbage
2 tablespoon sliced baby cucumber
1 tablespoon grated ginger


Directions:

1.To prepare the Sweet and Spicy Pickled Vegetables, bring the vinegar and sugar to a boil, then set aside to cool. Add the remaining ingredients, mix and set aside.

2.Finely chop the shrimp and pork or oil together or process in a blender until they form a rough paste. Add salt, sugar, kaffir lime leaves, and half the bread crumbs, then shape into flat, round patties. Coat the outside of the patties with the remaining bread crumbs.

3.Place the oil in a pan or wok and heat. Deep-fry the patties in the oil until golden brown and fragrant.

4.Serve hot with the Sweet and Spicy Pickled Vegetables and Green Chilli Sauce

How to fry an Egg - ทอดไข่ดาว

There\'s nothing like a fried egg in the morning ... with some toast and coffee ... mmm.


Steps:
1. Over medium heat, warm a small amount of oil or butter, perhaps 1 1/2 tsp., in a small (8-inch) skillet, or spray the pan with nonstick cooking spray.

2. Crack an egg into the pan. (Image 1)

3. Cook until the white appears solid, about 3 to 4 minutes. (Image 2)

4. For basted eggs, put 1 tsp. or so of melted butter over the yolk.

5. For eggs sunny-side up, remove the egg from the pan with a spatula and serve. (Image 3)

6. For eggs over easy, carefully flip the egg over onto the yolk side and cook another minute or two. (You\'ll probably want to turn the egg after 2 to 3 minutes, instead of 3 to 4, depending on how well done you like your eggs.) (Images 4 to 5)

Tips:
If the egg\'s edges burn, turn down the heat.

Most people like the egg cooked gently, as the white gets rubbery if the heat is cranked up. But some people like their fried eggs with browned edges. Turn up the heat if you like it that way!

Some people cover the pan to make the egg cook faster, but then the yolk gets a film over the top.


Warnings:
Eggs are high in cholesterol.

by: w ww.horapa.com

Fried Squid with Chili and Hot Basil(ผัดกระเพราปลาหมึก)

Pad Gaprao Pla Muek

Ingredients:
3 tablespoon vegetable oil
1 garlic clove, chopped
5 prik ki nu
1 pound squid, sliced
1 tablespoon nam pla
1 tablespoon oyster Sauce
1 tablespoon sugar
1 tablespoon black soy sauce
5 tablespoon chicken stock
1 red chili, sliced
½ ounce holy basil leaves


Preparation:
Heat the oil in a wok, add garlic, chilli and squid and cook until done. Add chicken stock and season with fish sauce, oyster sauce, sugar and black soy sauce. Finally stir chilli and basil leaves inside and serve immediately.

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Soya Milk(นมถั่วเหลือง)

Ingredients:
100 gms Soya Beans
500 ml Water
70 Sugar

Preparation:
1. Rinse the soya beans to clean them. If the beans are dried, soak them overnight to soften them.
2. Blend the soya beans with water and sieve the mixture in a fine cloth sieve to remove the skin and pulp, leaving yourself with a white liquid.
3. Heat in a pan with soya and the sugar until boiling then simmer for 10 minutes.
4. Serve chilled.

Stuffed Nutria’s Omelets - ไข่ยัดไส้

Ingredients:
1/4 cup vegetable oil
3 tablespoons diced tomatoes
3 tablespoons green peas
3 table spoons finely diced carrots
2 tablespoons finely diced onions
1/2 tablespoon sugar
1/4 teaspoon white pepper
1/4 teaspoon soy sauce
3 eggs, beaten
1 tablespoon fish sauce (you will get in supermarkets)

Garnish with:
Chopped cilantro leaves
Sliced red chilies

Preparation:
Heat half the oil in a wok. Add all ingredients except eggs, garnishes& remaining oil, and stir-fry 2 minutes more.

Heat an omelet pan and add a drop of the remaining oil.

Pour in enough egg to thinly cover the bottom of the pan.

Brown the omelet lightly on both sides, flipping over halfway through cooking.

Repeat until all the egg is used.

Place a tablespoon full of the vegetable mixture in the center of each omelet.

Fold two opposite sides toward the center& then fold in the remaining sides so that it resembles a square.

Place the omelet on serving plate. Repeat until all omelets and vegetable mixture are used.

Garnish with cilantro leaves and sliced red chilies on top or around the plate.

Kai Look Kuey ("Son-in-law's Eggs") ไข่ลูกเขย

Kai Dtoon (Steamed Eggs with Pork)

Nam Prik Noom (Chili and Tomato Dip) น้ำพริกหนุ่ม

by www.panix.com

Servings: About 1 1/4 cups


Serve as a dip with raw vegetables or as a condiment. If the chilies are very hot, you may want to de-seed them. Dry-frying, a method of roasting, is simply frying without fat.


2 medium-sized ripe tomatoes
2 large banana chilies, New Mexican or yellow wax hot peppers
1 tablespoon chopped fresh cilantro
2 tablespoon nam pla
3 large shallots, peeled and halved
1 tablespoon fresh lime juice
5 cloves garlic, peeled




Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally. Add shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 minutes, or until the chili skins are blackened.


Transfer the mixture to a bowl and cool. Add tomatoes to the skillet and dry-fry for about 5 minutes, turning occasionally, or until the skins are blackened. Let cool.


Remove stems from the chilies and cut in half lengthwise. (Do not remove skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife.


Transfer the mixture to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.)

Roasted shrimp chili paste (Nham prig gung kua)

Steamed Catfish whit Peanut Chilli paste (Nham prig tua pla noong)

Shopping for Thai Ingredients at An Asian Market

From Darlene Schmidt,
Your Guide to Thai Food.

While you might be lucky enough to live near a Thai food store, for most of us shopping for Thai ingredients means visiting our local Asian market or grocery store. Follow this virtual tour and gain some valuable tips to help you find everything you’ll need to cook authentic Thai food.

The Fresh Produce Section
Here you can find the vegetables called for in your recipe. As the names of items will probably be written in Chinese, you will need to have a mental picture of what you’re looking for (see our Glossary). Fresh fruit can also be found in this section, including limes, mangos, pineapple, papaya - both ripe and green, and various other exotic fruits.

Note that often it is best to buy mangos here rather than in a grocery store if you wish to achieve an authentic taste; although you might pay a little more, you will find the taste well worth the price.
Shopping Tip: When purchasing mangos, look for yellow skin and mangos that are fragrant when held up to your face. Flesh should be soft, but not mushy. Remember that mangos will continue to ripen until you eat them. To slow this process, they can be safely stored in the refrigerator until needed.

The Fresh Produce section will also provide you with the fresh herbs called for in your recipe, such as coriander and basil.

Shopping Tip: When choosing basil, look for purplish, pointed leaves for Thai holy basil, and rounded, bright green leaves for sweet basil. The third type of basil, Lemon Basil, is easily identifiable from its lemony scent. Just rub one of the leaves between your fingers and you’ll be able to distinguish it.

Another fresh herb you will find here is garlic, and there may be many types to choose from. Look for bulbs that are still tight, and make sure the cloves aren’t too large. The smaller the cloves, the stronger the taste, which is why most Thai chefs avoid what is known as “Elephant Garlic” (very large cloves), as its mildness will easily be overshadowed by the other spices in any Thai paste or sauce.

You will also find fresh ginger in the produce section, but you may not be able to find its cousin, galangal. Remember, galangal looks almost the same as ginger, except its skin is white (often with a yellowish or reddish hue to it). If you do not see it in this section of the store, look for galangal in the freezer (galangal is usually sold frozen in clear packets). The same goes for fresh turmeric.

Lemongrass is easy enough to recognize by its long, thin stalks and lemony scent. It will definitely be found in the fresh produce section alongside the vegetables and/or fresh herbs.

There will be some fresh mushrooms available here, but buying dried is generally a better value and just as nutritious (some health food experts say they are even more nutritious!).

Shallots and spring onions can also be picked up in this section.

Often Asian stores will shelve their fresh noodles in this section. Check the due date before purchasing, however, as rice noodles especially do not remain fresh (soft) for long.

Dry Goods

As you walk along the aisles and aisles of dry goods, take in the array of products available. Often you will discover foods you never would have dreamed of—this can be a fun way of experiencing Asian culture firsthand.

Along these aisles you will be able to find the following Thai ingredients:


mushrooms (dried in large packets or bags)
green peppercorn (pickled in a jar)
rice—Thai jasmine, black, and sweet (sticky) rice
dried noodles of all variety
dried spices, such as white pepper, turmeric, coriander seeds, and sometimes kaffir lime leaves
all sauces, such as light and dark soy sauce, fish sauce (look for a tall, colourful bottle), chilli sauce, rice vinegar, etc…
coconut milk
flours and starches, such as rice flour, arrowroot powder, and tapioca starch/powder
In addition to ingredients, you will probably find an aisle or two devoted to cooking tools, utensil, appliances, and even dishes, teapots, and cups.

Freezer

As a veteran shopper of Thai and other Asian foodstuffs, I have made my greatest discoveries in the freezer section. Look here for the following Thai ingredients:


banana leaves (in large, clear plastic bags)
pandan leaves (packaged the same as banana leaves). You will be able to distinguish these by their bright green colour and long leaves about an inch in width. Also, you should be able to smell their sweet scent through the packaging.
fresh galangal and turmeric (as stated above)
kaffir lime leaves (in flat, clear packaging). They are very green in color and consist of several pod-shaped leaves joined together.
Shopping Tip: I recommend buying frozen kaffir lime leaves rather than dried, as they have more flavour and aroma.

The bakery
Many Asian stores have a fresh bakery attached where you can buy a quick snack or desserts/snacks to take home. Take a minute to stop by and have a look around—the smell (and taste) of these baked goods will keep you coming back for more.

Note: usually these baked goods are Chinese in nature, although occasionally you may be able to find a Thai-inspired dessert. Look for cakes or desserts with sticky rice and coconut as key ingredients, and you’ll be on the right track.

How To Buy & Prepare Thai Mangosteen Fruit

From Darlene Schmidt,

This quick how-to article will tell you everything you need to know about Mangosteen fruit, including how to choose ripe mangosteens as well as how to prepare them, plus mangosteen recipe links. Now available for the first time in the US, you'll find mangosteen to be a beautiful fruit that offers numerous health benefits in the form of antioxidants - both the fruit itself and the skin are incredibly potent disease-fighters. So find out how to prepare this incredible fruit and then go get your hands on some today!



Difficulty: Easy
Time Required: 5 minutes
Here's How:
1. Shop for fresh mangosteens at your local Asian market. While they can be a tad expensive, mangosteens are well worth the money. Both the white fruit and the purple skin are suffused with disease-fighting antioxidants, anti-radicals, anti-aging agents and cancer-fighting agents. Mangosteens are the size of an orange and have orange-like segments of fruit, though the taste is very different. Mangosteens are a dark reddish-purple and have a rather "cute" cap-like stem. When shopping, look for fruit that is firm and deeply colored with stems and leaves that are green and fresh (see more shopping tips below).
2. Using a sharp knife, make a cut around the middle of the fruit (the circumference) of the mangosteen. The purple-red skin can be up to 1/2 an inch thick, so you will need to cut fairly deep.
3. Take the mangosteen in both hands and use your thumbs to pry open the fruit. Now you should be able to see the white segments (almost like an orange) at the fruit's center. Remove these segments from the purple "casing" (skin).
4. Enjoy eating these luscious fruit segments right away, or use them to make a variety of desserts - from mangosteen sorbet to fruit salad to mangosteen clafouti (see recipe links below this article). ENJOY!

Tips:
When shopping, avoid buying mangosteens that have blotchy-looking skin or crispy-brown leaves, as this means the fruit is old. Another sign of overripe mangosteens is a powdery yellow appearance on both skin and stem. Instead, look for consistently rich color and fresh-looking green stems and leaves.
When cutting a mangosteen, it's best to wear an apron or old clothing, and avoid preparing it near furniture of any kind. The purple juice is so potent, it will create stains that are extremely difficult to get out. In fact, for this reason mangosteens are sometimes banned from certain Asian hotels and other public areas!
Like oranges, mangosteen fruit segements sometimes have small to medium-size pits. If the pits are small and soft, you can eat them, otherwise it's best to spit them out.
To get the full health benefits of this wondrous fruit, try juicing the purple skin (this is where most of the health benefits lie). Note that the taste of juiced mangosteen peel is extremely sour and astringent - you will need to juice lots of carrots and apples along with the mangosteen to make it drinkable. I usually just juice a little at a time, otherwise the taste overpowers everything else.
Mangosteens usually come down in price by a few dollars in the summer months (July-August).

What You Need:
a few fresh mangosteen fruit
a knife

Hawy Malaeng Phu Awb (Steamed Mussels with Herbs) หอยแมลงภู่อบ

Recipe from: Thailand.com
Servings: 4

4 ½ pounds mussels, cleaned well
1 cup sweet basil leaves (bai horapah - See Glossary)
3 tablespoon kaffir lime leaves
3 tablespoon lemongrass, sliced into strips
3 tablespoon garlic, finely chopped
2 tablespoon shallot, finely chopped


Place the mussels in a steamer over boiling water and sprinkle with basil leaves, kaffir lime leaves, lemongrass, garlic, and shallot. Steam for 10 minutes. Remove from the heat and wait for a few minutes before opening the steamer. This is to let the herbs flavor the mussels.


Note:
Serve with nam jim talay (Spicy Seafood Dipping Sauce).

Gai Pad Med Mamuang Himaphan (Cashew Chicken) ไก่ผัดเม็ดมะม่วงหิมพานต์

Ingredients:
1 pound. chicken, cut into thin slices, and into bite sized pieces.
1 tablespoon kratiem (garlic), thinly sliced
1 tablespoon prik ki nu daeng (red bird's-eye chillies), thinly sliced
1 tablespoon nam pla (fish sauce)
1 tablespoon si-ew wan (sweet soy), or Maggi's Seasoning Sauce
2 tablespoon oyster sauce
1 tablespoon honey
1 tablespoon nam prik pao (chilli paste)
1 teaspoon prik thai (black pepper), freshly cracked
3 tablespoon nam sup (stock)
2 tablespoon rice wine
½ cup cashew nuts
2 tablespoon mango, shredded
3 tablespoon ton hom (green onions)
3 tablespoon prik yuet (sweet Thai chillies), or green bell pepper, julienned
Mango, green onions, chiles, and cilantro shredded for garnish

Preparation:

First roast the cashews: this is best done in a convection oven at 575ñF until golden brown. In a wok, over medium heat, sauté the garlic and prik ki nu, until the garlic is golden and the whole is aromatic, then remove and reserve the chillies and garlic. Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook. Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside. Add the rice wine, and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon arrowroot powder, dissolved in a little tepid water). Return the chicken, chillies and garlic to the sauce, and add the cashews. Make sure they are heated through. Garnish and serve with steamed white rice.

Gaeng Ped Ped Yang (Roast Duck Curry) แกงเผ็ดเป็ดย่าง

Ingredients:
1 roasted duck, deboned and cut into 1-inch squares
2 ½ cups coconut milk
1 ½ tablespoon vegetable oil
3 tablespoon red curry paste
2 medium tomatoes, halved or 10 cherry tomatoes
½ cup sweet basil leaves (horapha)
4 kaffir lime leaves, halved
½ teaspoon salt
2 tablespoon fish sauce
1 teaspoon sugar
½ cup water (or chicken stock)

Directions:
Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add ¾ cups coconut milk and stir to mix thoroughly. Add the duck and stir well. Next, add the remaining coconut milk, water, tomatoes, kaffir lime leaves, sugar, salt, fish sauce and sweet basil.

Cook for about 10 minutes or until duck absorbs curry flavor.

Gaeng Leung (Hot Yellow Fish Curry) แกงเหลือง

King prawn tom yam soup (Tom yum Koong)

Muslim curry - Musamun Kai

Panang Curry

Gaeng Leung (Hot Yellow Fish Curry) แกงเหลือง

Ingredients:

1 pound filleted fish (catfish or mackerel)
¼ cup fish sauce
½ cup shallots
½ cup crushed garlic
/12 cup prik ki mu
2 tablespoon kapi (fermented shrimp paste)
5 cups water
2 tablespoon palm sugar
1/3 cup tamarind juice
½ cup long beans
½ cup bamboo shoots

Directions:

1. If using mackerel discard the head and tail, cut the fish in half along its belly, discard the backbone. If using catfish just chop it into chunks, and warn the diners about the bones.

2. Briefly fry the kapi to bring out it's flavor. In a blender or food processor, place a cup of water, the fish sauce, shallots, garlic, thinly sliced prik ki nu and fermented shrimp paste.

3. Blend to a coarse paste, and add to 4 cups of water in a saucepan and bring to a boil. Add the fish, palm sugar, tamarind juice, sliced long beans and sliced bamboo shoots. Bring to a boil, reduce the heat until it is just boiling and the fish is cooked (about 5 minutes).


Serve over Thai Jasmine rice.

King prawn tom yam soup (Tom yum Koong)

Muslim curry - Musamun Kai

Panang Curry

Gaeng Ped Ped Yang (Roast Duck Curry) แกงเผ็ดเป็ดย่าง

How to Cook Rice Perfectly

Letting your rice rest enlarges the window of opportunity for serving perfectly cooked rice
by Niloufer King Like this article? Become a member for access to the complete article archive!

Aside from differences in culture, many Americans shy away from rice due to a fear of cooking it. (Hence the popularity of instant rice, which offers "perfect" rice—in exchange for flavor and texture.) While exactly how rice cooks changes from variety to variety, even from batch to batch (brown rice cooks longer than white, for example; old rice absorbs more water than new) getting consistently good results is not impossible. In fact, the method that works best is practically the same as the one on the back of the box. But what the back of the box neglects to mention is the importance of letting the rice rest before serving it.

These days, most rice comes free of dirt, gravel, and chaff so there's rarely a need to patiently pick through it. Washing rice is another matter. Outside the U.S., talc is still sometimes used as a milling aid and should be rinsed off in a few changes of cold water. Though rice with talc should be labeled as such, I rinse if there's the slightest doubt. Some people also find that rinsing washes off loose starch, making the rice less sticky. (In the U.S., rice is enriched with vitamins, but only a small amount gets washed away if the rice is rinsed.)

Be sure to thoroughly strain rinsed or soaked rice. Excess water can make your rice mushy.
Whether you soak rice depends on time and tradition. — Apart from habit, the reasons for soaking rice are to shorten the cooking time and to allow for maximum expansion of long-grain rice, particularly basmati. A soak also makes the grains a little less brittle so they're less likely to break during cooking. If I'm using older basmati, which needs to be treated carefully if it's not to break, I soak it first. (Recipes vary in suggested soaking times, with 30 minutes most common.) But for most everyday meals, I skip this step and still get good results. If you do soak your rice, be sure to drain it thoroughly or you'll be using more water in cooking than you intended.

Cooking rice by the absorption method is simple and reliable

Combine the rice and water and bring to a boil. Use 1-1/2 to 2 cups of water per cup of rice. If adding salt or fat, swirl the pan to mix them; rough stirring could break the rice.
I grew up in a household that only boiled rice and only basmati at that. We'd tip some rice into a large pot of boiling water, adjust the heat to keep the rice just dancing to the surface, and check it now and again by taking a bite. When the rice was resilient without a trace of central hardness, the water got poured off and saved for soup. To make the rice dry and fluffy, we'd tip it back into its pan, cover it, and cook it further over very low heat.
I now prefer the absorption method. In this more streamlined process, the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.
For every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). You'll need to experiment a little to find the amount you like best, but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice—great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads.

Use a sturdy pot with a tight-fitting lid

Lower the heat to a simmer—bubbles gently bursting on the surface—and cover. Let white rice cook for 12 minutes. Then let the rice rest off the burner, covered, for at least 5 minutes and as long as half an hour.
Fluff the rice gently with a fork or chopstick. Gentle handling will keep the individual grains from breaking up into mush.
You want a pot with a heavy base for the most even cooking, and one that's big enough to provide plenty of room above the rice for steam. A tight lid keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot. (Be sure to fold it over onto the pot so it doesn't burn.) The cloth also absorbs the water that would normally condense on the inside of the lid and fall back down into the rice, so this is also a good trick to get drier, fluffier rice.
A bit of butter or olive oil will also help keep the grains from sticking together, while a little salt adds flavor.
Once all the ingredients are combined, cover the rice and let it simmer. On an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.
After about 12 minutes, the liquid should be absorbed, and the rice still al dente. If you served the rice now, you'd find the top layer drier and fluffier than the bottom, which can be very moist and fragile. Here's where you need patience. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes and for as long as 30. This results in a uniform texture, with the bottom layers as fluffy as the top. That a pot of rice actually improves with a rest also gives you more flexibility for cooking the rest of the meal.

What about rice cookers?
Whenever I travel in rice-eating regions, I ask about the favorite local method or vessel for cooking rice. Invariably, the answer is "Why, a rice cooker, of course." Rice cookers, which can cost $25 to $200, may be worthwhile if you cook a lot of rice. But, like cooking rice on the stovetop, it takes experience to find the amount of water that works best for your favorite rice.
My mother used to tell me that with every major new batch of rice she got, she had to adjust its cooking time. Despite modern technology, that's still a good practice.

Pandanus Jam

สังขยาใบเตย
Sung Khaya Bai Toey

Ingredients:
1/2 cup concentrated pandanus juice
1/2 cup coconut milk
3 tbsp. sweet condensed milk
3 tbsp. sugar
2 tsp. wheat flour
1 yolk


Directions:

1. Mix concentrated pandanus juice, coconut milk, sweet condensed milk and sugar in a bowl. You may add more sugar if you like it sweeter.

2. After that, add yolk and wheat flour. Mix it very well. Then, pour it on white cloth filter.

3. Put it in a glass bowl that is used for microwave. Wave it on high without closing the bowl for 1 minute.

4. Bring it out to stir and wave it again for 1/2 minute.

5. Bring it out to stir again and wave it for another 1/2 minute.

6. After that, leave it cool off. Serve with bread.

Kao Niao Sung Khaya (Sticky Rice and Egg Custard)

Khanom Taan(Sugar Palm Cake)

Luuk Chuup (Fruity Dessert)

Kanom Chan

Kanom Jeeb (Siu Mai Dumplings)

Kanom Tuay Foo (Jasmine Sponge Cakes)

Gluay Tod (Fried Bananas) กล้วยทอด

Gluay Chueam (Caramelized Sweet Banana) กล้วยเชื่อม

Kanom Paeng Na Moo (Pork Toast)

Durian Ice Cream

Crispy Snack (Khao Taang na Taang )

Sticky rice with fruits

Healthy Seafood Recipe

By:Robert Lugton


I try to have a bit of laugh along the way so, humour me try to laugh at my jokes I think they're funny  and most of all have a great time, and lets start cooking.

If you have any questions or you would like some advice on what is good kitchen equipment, where do you go for good fruit and veg or how to be funny, contact me at
6degrees.net.au

My recipe I am going to give you today is Moules Provencale, (you can say it to all your friends and impress them with your French)

Moules Provencale (Mussels Provencale Style)
Serves 4 as entrée, 2 as main course

You will need, for the Provencale sauce

600gr tinned chopped tomatoes
6 cloves chopped garlic
1 onion finely diced
1 med red chilli diced (seeds in if you like it hot, seeds out it you like it mild)
75ml of white wine
5 tbsp of fennel seed, or 1 small head of fresh fennel about 100-150 gr finely chopped
2tbsp of extra virgin olive oil
½ bunch of basil leaves chopped
3 sprigs of thyme picked or chopped
3 bay leaves (look like eucalyptus leaves well that is what my niece thinks, available in the dry spice isle of the supermarket)
Salt and pepper
Pinch of sugar
Method: Get a heavy based sauce pan heat it up over a medium heat, add your olive oil, diced onion, chilli, garlic and fennel, cook for 1-2 mins until the onion has softened add your white wine, tinned tomatoes, basil, thyme and bay leafs, allow it to come to the boil and simmer for 10-15 mins, season with salt and pepper and a pinch of sugar

For the mussels
2kg of fresh black mussels
1 carrot small dice
½ onion small dice
1 stick of celery small dice
2 cloves of garlic diced
2tbsp olive oil
½ bunch of chopped basil
100ml white wine
150gr of chopped black olives

Method: To clean your mussel (stop smirking), give it a shower under the tap give it a scrub, and don’t forget to give it a manicure by pulling off its beard. Get a heavy based pan with a firm fitting lid and place it on a high heat (if you do not have a pot big enough for your mussel do it two times). We want our mussel to have a really quick hot steamy time. Now after your pan has heated up place your diced vegetables and chopped garlic in the pan quickly give it a mix so it does not burn, add our white wine and our mussels, quickly put the lid on and leave for a few minutes. If you see it steaming, it means the mussels are having a great time so don’t open the lid and spoil their fun. After a few good minutes all the mussels should be open, add our Provencale sauce black olives and basil. Serve it up heaped up in a big main bowl with a few slices of crunchy wholegrain bread to mop up the beautiful sauce. This recipe is great with some cooked cous cous, a fresh green salad or some cooked spaghetti with some mussels tossed through. Now your'e cooking with gas.

Some handy tips for your mussel….

How do you pick good mussels (besides the ones at the gym)?

•Your mussels should Pick up your mussel and smell it, it should smell fresh like the ocean not like sweaty armpits.
•The mussel should feel heavy, like it should after a good work out 
•Ask your fishmonger when he got his mussels (don’t be shy now)

Why would you want good mussels?

•They are low in saturated fat and high in omega 3
•Omega 3 the good fat (sounds funny doesn’t it?). Omega 3 has been linked to reducing inflammation, increasing immune system function, improving blood lipid profile
•Low in sodium
•You can be strong with good mussels, because they are packed with muscle building protein.
•Good for your love mussel (that’s what we hear)

Ps: Robert Lugton is responsible for all the bad jokes in this recipe and would like to apologise for any damage or discomfort caused by these jokes,

Don’t scroll any further there is nothing to zee down here

Told you

Why do it?

That it no more THE END

Okay okay one really bad last joke
What happened to the prawn when he went to disco?
He pulled a mussel and had to go home.

written by Robert Lugton
6degrees.net.au

About the Author


7 years experience now as a chef. I have an avid interest in fitness and nutrition. I am completing a Bachelor of Applied Science in Food Science and Nutrition at the University of Queensland Brisbane Australia.chefrobbie@6degrees.net.au

I try to have a bit of laugh along the way so, humour me try to laugh at my jokes I think they're funny  and most of all have a great time, and lets start cooking.

If you have any questions or you would like some advice on what is good kitchen equipment, where do you go for good fruit and veg or how to be funny, contact me at
6degrees.net.au

My recipe I am going to give you today is Moules Provencale, (you can say it to all your friends and impress them with your French)

Moules Provencale (Mussels Provencale Style)
Serves 4 as entrée, 2 as main course

You will need, for the Provencale sauce

600gr tinned chopped tomatoes
6 cloves chopped garlic
1 onion finely diced
1 med red chilli diced (seeds in if you like it hot, seeds out it you like it mild)
75ml of white wine
5 tbsp of fennel seed, or 1 small head of fresh fennel about 100-150 gr finely chopped
2tbsp of extra virgin olive oil
½ bunch of basil leaves chopped
3 sprigs of thyme picked or chopped
3 bay leaves (look like eucalyptus leaves well that is what my niece thinks, available in the dry spice isle of the supermarket)
Salt and pepper
Pinch of sugar
Method: Get a heavy based sauce pan heat it up over a medium heat, add your olive oil, diced onion, chilli, garlic and fennel, cook for 1-2 mins until the onion has softened add your white wine, tinned tomatoes, basil, thyme and bay leafs, allow it to come to the boil and simmer for 10-15 mins, season with salt and pepper and a pinch of sugar

For the mussels
2kg of fresh black mussels
1 carrot small dice
½ onion small dice
1 stick of celery small dice
2 cloves of garlic diced
2tbsp olive oil
½ bunch of chopped basil
100ml white wine
150gr of chopped black olives

Method: To clean your mussel (stop smirking), give it a shower under the tap give it a scrub, and don’t forget to give it a manicure by pulling off its beard. Get a heavy based pan with a firm fitting lid and place it on a high heat (if you do not have a pot big enough for your mussel do it two times). We want our mussel to have a really quick hot steamy time. Now after your pan has heated up place your diced vegetables and chopped garlic in the pan quickly give it a mix so it does not burn, add our white wine and our mussels, quickly put the lid on and leave for a few minutes. If you see it steaming, it means the mussels are having a great time so don’t open the lid and spoil their fun. After a few good minutes all the mussels should be open, add our Provencale sauce black olives and basil. Serve it up heaped up in a big main bowl with a few slices of crunchy wholegrain bread to mop up the beautiful sauce. This recipe is great with some cooked cous cous, a fresh green salad or some cooked spaghetti with some mussels tossed through. Now your'e cooking with gas.

Some handy tips for your mussel….

How do you pick good mussels (besides the ones at the gym)?

•Your mussels should Pick up your mussel and smell it, it should smell fresh like the ocean not like sweaty armpits.
•The mussel should feel heavy, like it should after a good work out 
•Ask your fishmonger when he got his mussels (don’t be shy now)

Why would you want good mussels?

•They are low in saturated fat and high in omega 3
•Omega 3 the good fat (sounds funny doesn’t it?). Omega 3 has been linked to reducing inflammation, increasing immune system function, improving blood lipid profile
•Low in sodium
•You can be strong with good mussels, because they are packed with muscle building protein.
•Good for your love mussel (that’s what we hear)

Ps: Robert Lugton is responsible for all the bad jokes in this recipe and would like to apologise for any damage or discomfort caused by these jokes,

Don’t scroll any further there is nothing to zee down here

Told you

Why do it?

That it no more THE END

Okay okay one really bad last joke
What happened to the prawn when he went to disco?
He pulled a mussel and had to go home.

written by Robert Lugton
6degrees.net.au


About the Author


7 years experience now as a chef. I have an avid interest in fitness and nutrition. I am completing a Bachelor of Applied Science in Food Science and Nutrition at the University of Queensland Brisbane Australia.chefrobbie@6degrees.net.au

Article Source: http://www.redsofts.com/articles/

Lemon Juice Health Benefits

By:Kevin Pederson


Lemonade is known to have been used as a refreshing drink since the time of the Moguls. Modem investigations have tended to support this use, the essential oil being very good for cooling the body. This use can be extended to the employment of lemon juice with water and sugar as the best drink to take when you have a fever

When the temperature of the body is high, whether from the effects of the sun or from the results of illness, it is necessary to take regular drinks in order to prevent dehydration. Sugar is not normally a desirable part of a healthy diet, nevertheless it has its part to play with lemon, and although there is no doubt that the addition of honey if available is very much to be preferred.

The high vitamin C content of the lemon has been used for hundreds of years to ward off scurvy among sailors and travelers. There is little sodium, so the fruit is good as a flavoring for those on a low salt diet.

Because in some countries the producers of lemons extend their keeping properties and improve appearance by coating them with the chemical diphenyl and waxing the fruits, it is a wise precaution to wash the lemon with a little unscented soap and then rinse thoroughly before converting the whole fruit to juice.

The pulp left from the juicing is excellent for the skin and can also soothe the bites and stings of insects. If you add equal parts of toilet water and of glycerin to the residue the mixture can be made to keep the hands smooth.

Doctors Morel and Rochaix demonstrated that the extract of lemon when vaporized will neutralize the bacteria of meningococcus, typhoid, pneumococcus and staphylococcus in from 15 to 180 minutes.

A gastronomically inclined Frenchman, Charles Richet, is said by Dr Valnet to have discovered that the lemon juice added to raw oysters before eating them destroys 92% of the bacteria present within 15 minutes. A good reason to wait before you eat!

This information is relevant to the idea that lemon juice is a most important therapy to be used in all cases of infection of the respiratory tract and as a general tonic.

Provided that the juice is diluted with water, there is no danger in taking any reasonable quantity of lemon juice. Be sure to choose firm, clear colored lemons that have not begun to wither. The first signs of ageing can be spotted where the stem was once attached to the fruit.

Lemonade is known to have been used as a refreshing drink since the time of the Moguls. Modem investigations have tended to support this use, the essential oil being very good for cooling the body. This use can be extended to the employment of lemon juice with water and sugar as the best drink to take when you have a fever

When the temperature of the body is high, whether from the effects of the sun or from the results of illness, it is necessary to take regular drinks in order to prevent dehydration. Sugar is not normally a desirable part of a healthy diet, nevertheless it has its part to play with lemon, and although there is no doubt that the addition of honey if available is very much to be preferred.

The high vitamin C content of the lemon has been used for hundreds of years to ward off scurvy among sailors and travelers. There is little sodium, so the fruit is good as a flavoring for those on a low salt diet.

Because in some countries the producers of lemons extend their keeping properties and improve appearance by coating them with the chemical diphenyl and waxing the fruits, it is a wise precaution to wash the lemon with a little unscented soap and then rinse thoroughly before converting the whole fruit to juice.

The pulp left from the juicing is excellent for the skin and can also soothe the bites and stings of insects. If you add equal parts of toilet water and of glycerin to the residue the mixture can be made to keep the hands smooth.

Doctors Morel and Rochaix demonstrated that the extract of lemon when vaporized will neutralize the bacteria of meningococcus, typhoid, pneumococcus and staphylococcus in from 15 to 180 minutes.

A gastronomically inclined Frenchman, Charles Richet, is said by Dr Valnet to have discovered that the lemon juice added to raw oysters before eating them destroys 92% of the bacteria present within 15 minutes. A good reason to wait before you eat!

This information is relevant to the idea that lemon juice is a most important therapy to be used in all cases of infection of the respiratory tract and as a general tonic.

Provided that the juice is diluted with water, there is no danger in taking any reasonable quantity of lemon juice. Be sure to choose firm, clear colored lemons that have not begun to wither. The first signs of ageing can be spotted where the stem was once attached to the fruit.

Article Source: http://www.redsofts.com/articles/

Kevin Pederson has been managing a number of natural home remedies websites which have information on benefits of juices and raw vegetables are also mentioned which includes lime juice too.

When to wash your fruit

By:Shauna Hanus


Washing your fruit is recommended for many reasons. Dirt or bugs may be on the outside or in commercially produced fruit pesticide residue may be present. There are times when you should wait until immediately before you serve the fruit to wash.

Cherries, both Bing and Rainier, blackberries, raspberries both red and black, cranberries, strawberries, blueberries and huckleberries should all be stored in a clean container in the refrigerator until you are ready to use them. When you are ready to cook with or serve the fruit place the cherries or berries in a colander and gently run them under cool water.

For fruit such as apples, pears, peaches, nectarines, and plums wash these up as soon as you bring them home from the market. This way they will be ready for your family to enjoy at a moments notice.

There are different schools of thought on what to do with pealed fruit. Bananas, oranges, and melon all have an outer peel that is not eaten. However if dirt or pesticides reside on the outside of skin when you slice into the fruit the knife will carry the possible contaminants directly into the flesh of the fruit. To be extra safe wash these fruits when you bring them home along with your apples and pears


About the Author


Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

Washing your fruit is recommended for many reasons. Dirt or bugs may be on the outside or in commercially produced fruit pesticide residue may be present. There are times when you should wait until immediately before you serve the fruit to wash.

Cherries, both Bing and Rainier, blackberries, raspberries both red and black, cranberries, strawberries, blueberries and huckleberries should all be stored in a clean container in the refrigerator until you are ready to use them. When you are ready to cook with or serve the fruit place the cherries or berries in a colander and gently run them under cool water.

For fruit such as apples, pears, peaches, nectarines, and plums wash these up as soon as you bring them home from the market. This way they will be ready for your family to enjoy at a moments notice.

There are different schools of thought on what to do with pealed fruit. Bananas, oranges, and melon all have an outer peel that is not eaten. However if dirt or pesticides reside on the outside of skin when you slice into the fruit the knife will carry the possible contaminants directly into the flesh of the fruit. To be extra safe wash these fruits when you bring them home along with your apples and pears



About the Author


Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

Article Source: http://www.redsofts.com/articles/

The Benefits of Green Tea

By:James Hunt


People from the Chinese culture have been using green tea for years. They claim that drinking green tea can greatly improve your health and will help you to live a longer, healthier life. The benefits of green tea have spread worldwide and now people from countries all over the world and testifying to the benefits of green tea. Some of the many health benefits include such things as lowering your cholesterol; boosting your immune system and even preventing tooth decay. There are also those people who say that drinking green tea can greatly help in losing weight.

Green tea is made from dry leaves that come from a plant known as the camellia sinensis plant. Green tea itself dates back to China as far back as five thousand years ago. There is a story behind the first use of green tea and it states that an ancient Chinese emperor was boiling water and some leaves from this plant accidentally fell into his water. The Emperor then began to claim that it was these leaves that helped to improve his health. People began to follow behind him and started putting these leaves in their water when they boiled it and then they drank the water.

There are a large number of teas available in the world today but none work the same as green tea. This is due to the fact that green tea itself is not fermented. This means that it maintains most of the antioxidants that are lost in other teas during the fermenting process. Green tea also contains polyphenols such as tannins. The vitamins and nutrients in this tea helps you body fight back against bugs and bacteria that can make you sick.

There have been numerous scientific studies that have been done to confirm the health benefits of green tea. Doctors recommend that people drink green tea at least once a day to keep their immune system good and to keep them healthy. It is also recommended for those wishing to lose some excess weight.

People from the Chinese culture have been using green tea for years. They claim that drinking green tea can greatly improve your health and will help you to live a longer, healthier life. The benefits of green tea have spread worldwide and now people from countries all over the world and testifying to the benefits of green tea. Some of the many health benefits include such things as lowering your cholesterol; boosting your immune system and even preventing tooth decay. There are also those people who say that drinking green tea can greatly help in losing weight.

Green tea is made from dry leaves that come from a plant known as the camellia sinensis plant. Green tea itself dates back to China as far back as five thousand years ago. There is a story behind the first use of green tea and it states that an ancient Chinese emperor was boiling water and some leaves from this plant accidentally fell into his water. The Emperor then began to claim that it was these leaves that helped to improve his health. People began to follow behind him and started putting these leaves in their water when they boiled it and then they drank the water.

There are a large number of teas available in the world today but none work the same as green tea. This is due to the fact that green tea itself is not fermented. This means that it maintains most of the antioxidants that are lost in other teas during the fermenting process. Green tea also contains polyphenols such as tannins. The vitamins and nutrients in this tea helps you body fight back against bugs and bacteria that can make you sick.

There have been numerous scientific studies that have been done to confirm the health benefits of green tea. Doctors recommend that people drink green tea at least once a day to keep their immune system good and to keep them healthy. It is also recommended for those wishing to lose some excess weight.

Article Source: http://www.redsofts.com/articles/

James Hunt has spent 15 years as a professional writer and researcher covering stories that cover a whole spectrum of interest.
Read more at www.best-in-green-tea.info

How to Make Healthy Food Choices!

By:Hans Hasselfors


It’s Thursday afternoon, you have thirty minutes to get from work, go by the house and pickup Heath, Jamie’s already at basketball practice, oh, and what about dinner? Does this scenario seem familiar? If you’re a working Mom, I can promise that it is a familiar scene.

So how do you make healthy food choices, when you only have fifteen minutes to prepare your meals? Well, the first thing you should realize is that quite often, healthy choices do not necessarily equate to two hour meals. You can make healthy food choices that are as quick to prepare or pickup as the unhealthy ones.

For example, sub sandwiches are a healthier alternative than pizza or burger and fries, but do not really take any longer to pickup. Salads can be prepared in just a few short minutes, and provide for the necessary vegetable daily requirement. Don’ care for the usual salad? Make a Waldorf or fruit salad, either way you’ve changed it up a bit, and still provided a health choice. As for the dressing, oil based or vinegar based dressings are much better for you than the cream based, and are really more tasteful.

Okay, suppose salads aren’t what your kids like. What about other prepared foods that are also healthy foods? Healthy Choice is a brand of frozen entrees or meals that take only a few minutes in the microwave to prepare, and are still healthy alternatives. Baked rather than fried is always a better choice, and many supermarkets today offer baked products fresh from their bakery, ready to go.

Still aren’t satisfied? You want a place to go and actually sit down and eat. There are still many healthy alternatives for a family when going to eat at a restaurant. Restaurants that offer buffet style meals are great choices. Thanks to many of the health conscious consumers out there, buffets have added baked, broiled, and fresh food choices to the display.
Fresh fruits and vegetables are usually always available on food bars, along with broiled or steamed vegetables. Meats are just about as varied, with many of the choices being offered in a fried and baked option. And if you’re up for dessert, watermelons and grapes are just as satisfying as the Boston cream pie.

You can always throw up objections when it comes to healthy eating, the real trick is in realizing it’s your body that will suffer. Or your children that will suffer from the unhealthy choices you make. Why not start with healthy options, set the right example, and you will have children that make health conscious intelligent decisions about their eating.

Okay, now back to our Thursday afternoon juggling act. You’ve dropped Heath at baseball practice, picked Jamie up from basketball, and you have exactly fifteen minutes to make a decision about dinner. As you sit at the red-light contemplating your options, there is a Subway, a Pizza Hut, and a grocery store with a deli in the same shopping center. How can this still be a difficult choice to make?

DISCLAIMER: This information is not presented by a medical practitioner and is for educational and informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read. Since natural and/or dietary supplements are not FDA approved they must be accompanied by a two-part disclaimer on the product label: that the statement has not been evaluated by FDA and that the product is not intended to "diagnose, treat, cure or prevent any disease."

It’s Thursday afternoon, you have thirty minutes to get from work, go by the house and pickup Heath, Jamie’s already at basketball practice, oh, and what about dinner? Does this scenario seem familiar? If you’re a working Mom, I can promise that it is a familiar scene.

So how do you make healthy food choices, when you only have fifteen minutes to prepare your meals? Well, the first thing you should realize is that quite often, healthy choices do not necessarily equate to two hour meals. You can make healthy food choices that are as quick to prepare or pickup as the unhealthy ones.

For example, sub sandwiches are a healthier alternative than pizza or burger and fries, but do not really take any longer to pickup. Salads can be prepared in just a few short minutes, and provide for the necessary vegetable daily requirement. Don’ care for the usual salad? Make a Waldorf or fruit salad, either way you’ve changed it up a bit, and still provided a health choice. As for the dressing, oil based or vinegar based dressings are much better for you than the cream based, and are really more tasteful.

Okay, suppose salads aren’t what your kids like. What about other prepared foods that are also healthy foods? Healthy Choice is a brand of frozen entrees or meals that take only a few minutes in the microwave to prepare, and are still healthy alternatives. Baked rather than fried is always a better choice, and many supermarkets today offer baked products fresh from their bakery, ready to go.

Still aren’t satisfied? You want a place to go and actually sit down and eat. There are still many healthy alternatives for a family when going to eat at a restaurant. Restaurants that offer buffet style meals are great choices. Thanks to many of the health conscious consumers out there, buffets have added baked, broiled, and fresh food choices to the display.
Fresh fruits and vegetables are usually always available on food bars, along with broiled or steamed vegetables. Meats are just about as varied, with many of the choices being offered in a fried and baked option. And if you’re up for dessert, watermelons and grapes are just as satisfying as the Boston cream pie.

You can always throw up objections when it comes to healthy eating, the real trick is in realizing it’s your body that will suffer. Or your children that will suffer from the unhealthy choices you make. Why not start with healthy options, set the right example, and you will have children that make health conscious intelligent decisions about their eating.

Okay, now back to our Thursday afternoon juggling act. You’ve dropped Heath at baseball practice, picked Jamie up from basketball, and you have exactly fifteen minutes to make a decision about dinner. As you sit at the red-light contemplating your options, there is a Subway, a Pizza Hut, and a grocery store with a deli in the same shopping center. How can this still be a difficult choice to make?

DISCLAIMER: This information is not presented by a medical practitioner and is for educational and informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read. Since natural and/or dietary supplements are not FDA approved they must be accompanied by a two-part disclaimer on the product label: that the statement has not been evaluated by FDA and that the product is not intended to "diagnose, treat, cure or prevent any disease."

Article Source: http://www.redsofts.com/articles/

Cooking With Eggs

By:A Crock Cook


We use eggs in so many recipes. They are a staple in the kitchen.
An egg can be cooked alone – boiled, poached, fried, scrambled.
Or used as an ingredient in baking, batters and cakes.
Alternatively use an egg to thicken sauces or to add air to lighten dishes.
The egg is truly amazing. And without it – well our menus sure would be dull.

But do you know much about the egg?
Chances are that you have never even given it a thought. Well it is time you did.
The most critical aspect of the egg is – it’s air content. (bet you thought I was going to say the shell).

When first laid, the egg has barely any air inside a tiny air pocket. However, because the shell is porous, it allows air to penetrate. And as time passes, air moves inside the egg and the air pocket grows.

As this air pocket enlarges, the moisture in the egg evaporates. So, as the egg gets older the yolk becomes less plump and flatter and the white separates and spreads.

And this all impacts on cooking. Depending on how you intend on using the egg determines how fresh an egg you should use.

If you fry an older egg, you will end with a flat ‘pancake’ instead of a neat rounded egg.

The more stale an egg the more fragile and difficult to separate it will be.

As opposed to the fresh egg, which has a tight and tough inner skin. This makes peeling the shell off the boiled egg very frustrating. As the egg ages with skin relaxes allowing the shell to peel much easier.

If you are lucky enough to have your own hens, then you know how old your eggs are. But what if you have to buy them?

The easiest method of tell how old an egg is, is to put the egg in a dish of water.

If it sinks and lies horizontally – very fresh.
If it sinks but tilts slightly – about 1 week old.
If it sinks but stands vertically – older, stale.
But if it floats – it’s off and be careful not to crack the shell.

Some people prefer brown eggs and some white. But nutritionally they are the same.

The yolks will also vary in color depending of the diet of the hen.
Do you find your eggs crack when boiling? Well, follow these simple steps to get perfect eggs, every time.
Use 2 week old eggs and ensure they are at room temperature. Make as pin prick in the rounded flat end of the egg – this allows any steam that might build up to escape.
Use as small a saucepan as possible, so the eggs fit in snuggly – you don’t want to much space otherwise they may bounce around and crack.
Bring to the boil but only simmer do not boil vigorously. Follow these tips and your eggs won’t crack.
So, for frying and poaching use as fresh an egg as possible. When the recipe calls for eggs to be separated, use fresh eggs as well. But if you want easy to peel eggs use the older ones. And when it comes to scrambling, fresher is best but older ones will do.

Happy Egg Cooking

Lisa “The Crock Cook”



We use eggs in so many recipes. They are a staple in the kitchen.
An egg can be cooked alone – boiled, poached, fried, scrambled.
Or used as an ingredient in baking, batters and cakes.
Alternatively use an egg to thicken sauces or to add air to lighten dishes.
The egg is truly amazing. And without it – well our menus sure would be dull.

But do you know much about the egg?
Chances are that you have never even given it a thought. Well it is time you did.
The most critical aspect of the egg is – it’s air content. (bet you thought I was going to say the shell).
When first laid, the egg has barely any air inside a tiny air pocket. However, because the shell is porous, it allows air to penetrate. And as time passes, air moves inside the egg and the air pocket grows.
As this air pocket enlarges, the moisture in the egg evaporates. So, as the egg gets older the yolk becomes less plump and flatter and the white separates and spreads.
And this all impacts on cooking. Depending on how you intend on using the egg determines how fresh an egg you should use.
If you fry an older egg, you will end with a flat ‘pancake’ instead of a neat rounded egg.
The more stale an egg the more fragile and difficult to separate it will be.
As opposed to the fresh egg, which has a tight and tough inner skin. This makes peeling the shell off the boiled egg very frustrating. As the egg ages with skin relaxes allowing the shell to peel much easier.
If you are lucky enough to have your own hens, then you know how old your eggs are. But what if you have to buy them?
The easiest method of tell how old an egg is, is to put the egg in a dish of water.
If it sinks and lies horizontally – very fresh.
If it sinks but tilts slightly – about 1 week old.
If it sinks but stands vertically – older, stale.
But if it floats – it’s off and be careful not to crack the shell.
Some people prefer brown eggs and some white. But nutritionally they are the same.
The yolks will also vary in color depending of the diet of the hen.
Do you find your eggs crack when boiling? Well, follow these simple steps to get perfect eggs, every time.
Use 2 week old eggs and ensure they are at room temperature. Make as pin prick in the rounded flat end of the egg – this allows any steam that might build up to escape.
Use as small a saucepan as possible, so the eggs fit in snuggly – you don’t want to much space otherwise they may bounce around and crack.
Bring to the boil but only simmer do not boil vigorously. Follow these tips and your eggs won’t crack.
So, for frying and poaching use as fresh an egg as possible. When the recipe calls for eggs to be separated, use fresh eggs as well. But if you want easy to peel eggs use the older ones. And when it comes to scrambling, fresher is best but older ones will do.

Happy Egg Cooking

Lisa “The Crock Cook”



Article Source: http://www.redsofts.com/articles/

Yum Pla Kra pong (Sardine Salad) ยำปลากระป๋อง

Ingredients
2 of canned sardines
4 to 6 leaves green leaf lettuce/Chinese lettuce
8 shallots, sliced
2 stalks lemon grass (ta-krai), lower 1/3 of stem, thinly sliced
4 garlic cloves (kratiem), sliced
¼ cup chopped green chili peppers (prik khee noo)
¼ cup fish sauce (nam pla)
¼ cup lime juice
½ cup mint leaves
¼ cup coriander leaves (bai pak chee)
2 green spring onions, sliced in 1 ½ inch pieces

Direction:
Split each sardine in half lengthwise. Remove the backbone. Cut the lettuce in 4 inch sections and arrange on a plate. Place a sardine half on top of each piece of lettuce. Combine the topping ingredients and pour over the sardines Garnish with the mint, coriander and green spring onions.
To eat, wrap each sardine in its piece of lettuce, including some of the topping and garnish ingredients.