Royal Lilies

บัวหลวง

In Thailand, there are two variations of royal lily, namely white and pink. They both have the botanical features shared by other water plants, marked with giant round leaves of dark green. Long stalks that rise above the surface of the water support the leaves, while the flower comprises different layers of petals.

The cone-shaped buds contain seeds that grow into fruits or lily cones. 

In the meantime, the roots grow deep into the soft soil. In general, royal lilies propagate using seeds; only a few species propagate using stalks.

Almost all parts of the royal lily are useful. Lily buds are used as religious offerings; leaves hold food; petals are used to roll tobacco and as raw material for other handicrafts; shoots and stalks are edible whether boiled, stir-fried or curried; seeds are used both in savories and desserts and the roots boiled with sugar are refreshing.

Royal  lilies also boast medicinal properties. Stamens from lily buds reinvigorate the body, help urinary discharge and heal wounds.

The roots are sweet and scented and can be used to treat diarrhea. Bulbs and seeds are effective for quenching thirst and cooling the body, aiding mucus discharge and healing fresh wounds. And the bitter kernel of lily seeds helps enlarge arteries and nourish heart muscles. A water plant such as the royal lily is thus beauty with value.

A guide to equipment used in Thai cooking.

Most people are familiar with woks, which are used in virtually all Asian cooking. In Thailand, we use some equipment, like a sticky rice steamer and basket, that are not used much in other Asian countries. A kloke, or mortar and pestle, is another tool that's used a lot in Thai cooking, both to make Som Tum and to pound ingredients used in dipping sauces and curry pastes. Most of the tools shown here are available at Asian markets, and most can be ordered from websites as well.



The Thai stone mortar and pestle (on the right) is made from carved granite. It's used to pound curry pastes and other dried spice ingredients such as coriander seeds, cumin seeds, cloves, and dried peppers. The mortar on the left is made from clay and the pestle at the bottom is made from wood. This kind of mortar and pestle is commonly used for pounding green papaya salad (Som Tum), fresh peppers, fresh garlic, and more.



This sticky rice steamer kit is perfect for steaming sticky rice. The basket is made from woven bamboo, which keeps the sticky rice from getting too wet during steaming. The steaming pot is made from aluminum and this pot is about 8" wide at the top and about 10" tall. Water is placed in the bottom of the pan and it's brought to a boil. Sticky rice, which has been soaked overnight (or for at least 3 hours), is placed in the basket. The rice should steam for approximately 15-20 minutes or until it turns translucent. Any round pot cover can be placed in the basket in order to keep most of the steam from escaping.




This three tray aluminum steamer comes in a variety of sizes. It's used for steaming fish, vegetables, tapioca dumplings, and chicken. Water is placed in the bottom tray and it's brought to a boil. Oil should be rubbed on the trays before using to keep the food from sticking. A big sheet of banana leaves is often used with this type of the steamer to wrap up food prior to cooking.




This electric rice cooker is the most convenient way to cook rice and you'll find one in most homes in Asia. The rice cooks in just 5-10 minutes and after it's cooked you can leave it in the rice cooker to warm until it's ready to serve. Rice cookers come in different sizes, depending upon how much rice you eat and how many people you're cooking for. Common sizes are 3, 5, 8, and 10 cups. Rice cookers are available at most Asian markets and many department stores.



This Thai hot pot with lid is made from aluminum. We use it to serve soup like Tom Yum, Hot and Sour Soup (Gang Som Pae Za in Thai) and Chicken and Coconut Soup (Tom Kha Gai in Thai). Charcoal is placed in the bottom of the pot (sterno cans are used in the US), which keeps the soup warm during a meal (in Thailand a meal can last several hours!). Thai hot pots are sold at most Asian markets or order online .




In Thai cooking, a good wok is very important! A non-stick wok or frying pan is best for stir-frying noodle dishes like pad thai or fried rice. Stainless steel or cast iron woks are best to use for stir-frying vegetables or meat.





The clay pot on the left is used in the oven to cook dishes such as Seafood with Silver Bean Thread Noodle (Woon Sen Ob Talay in Thai), Dungeness Crab with Thai herbs (Poo Ob Mor-din) and Pineapple Fried Rice with Shrimp in Clay Pot (Kao Ob Saparote in Thai). The clay pot on the right is used for soups like Tom Yum. Charcoal can be put in the bottom to keep the soup warm during the meal. Clay pots are available at most Asian markets .




This is a bamboo steamer tray that's mostly used to warm foods like dumplings, chicken or pork meat, and vegetables. Bamboo steamers come in a variety of sizes and are available at most Asian markets and some supermarkets and department stores.
This sticky rice serving basket is perfect for serving sticky rice. The woven bamboo allows the rice to breathe a little and yet it keeps some of the heat in as well. In Thailand, rice is never left uncovered during a meal, so the bamboo server also helps with that. Some baskets come with brightly colored woven bamboo and are very decorative as well as functional!



Some of the utenstils commonly used in Thai cooking include a spatula, which is used for stir-frying and works well when making Pad Thai and other noodle dishes. Cooking chopsticks are very helpful when making noodle dishes such as Pad Thai or Drunken Noodles because they help lift up the strands of noodles so the sauce can cover each noodle. Knives such as a chefs knife and a carving knife are very important as well as a cleaver (not shown). A wire strainer is usually made from either copper or steel wire and is very useful when deep-frying. A shredder works well when making Som Tum to cut the unripe papaya into long thin shreds. A peeler works well when peeling fruit or vegetables prior to cooking.





This little wood stool with metal teeth on one end is used to extract the meat from a coconut. The coconut is cracked open and the metal teeth loosen the meat from the shell so it can be used to make fresh coconut milk.




This type of charcoal grill has been used in Thailand for a long, long time! Hot coals are placed in the bottom of the grill and a wok sits on the top. The grill is essentially a metal pail with concrete inside formed into a space that holds charcoal (which is added through a hole cut into the side. A ceramic piece holds the wok above the coals.

by:http://www.supatra.com

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

Chili (พริก)

Chilil, or Prik, plays an indispensable role in thai cuisine.
Depending on respective regions in Thailand, it is variably known by different names, depleee, prik khee noke, prik tay or muck hed. A small bushy plant, it has its origins in South America and is generally found in tropical and semi-tropical climes.



Hot chili plants have long, wavy-edged leaves that taper into sharply pointed ends; each fruit is a round, elongated shape also with a sharply pointed end. Young chilies are green in color but turn red or yellow when they ripen. Propagated by seeds, chili plants blossom with white or purple flowers into single or dual blooms.



Apart from being a cooking ingredient, the chili also possesses medicinal properties thanks to its substance which give the fruit its hot and spicy characteristics, long used for treating aches, bruises and joint or back pains. However, the substance of chili can cause skin irritations that induce the enlargement of blood vessels and help ease blood circulation. Chili also disrupts and checks nerve ends that receive messages of pain as a result preventing inflammation or erythema by stopping the dilatation of blood vessels.



Chili boasts another outstanding property: relief from pain caused by insect bites. Fresh chili is crushed and diluted either with a little alcohol or water and the mixture applied lightly to the affected area for pain relief.

Used as a cooking ingredient, chili enhances the appetite as it induces saliva flow that, in turn, improves food digestion in the mouth in addition to improving the taste, although only the appropriate amount of food intake is recommended.

Like Thais, foreigners too use chili to treat different kinds of illnesses. For example, it is used to relive pain caused by inflammation of the neck; pain and inflammation of the tonsils; gas discharge in cases of indigestion, foot cracks, wounds and ulcers.



Nevertheless, the reputation of Thai cuisine, which is popular with people the world over, confirms the role of the chili as an indispensable ingredient in the preparation of Thai dishes.

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Turkey Berries and Its Duality

มะเขือพวง : มะเขือแห่งทวิลักษณ์

If you like green curry or chilipaste,you would see that turkey berries are the main ingredients. Botanically know as Solanum Torvum Sw. in the Solanaceae family, turkey berries are mostly grown in a tropical zone. Unlike others, turkey berries are a perennial plant.

While the plant is taller than any other kind, turkey berries bear the tiniest and smallest blossoms and fruits. The flowers are so small.

The petals are white or purple. The irony is at work here: the big root and the tiniest fruits. As for its herbal benefits, the raw turkey berries can be eaten to cure cough, help your bladder while the roots can be used to cure cracked heels and corns on the toes.

Spring Bitter Cucumber :Indigenous Antioxidant Vegetable

Fug Kao

I have tried a new drink with an extract of gac fruit. In some countries, gac fruit has been revered as a fruit from heaven. The fruit is similar to spring bitter cucumber which is indigenous vegetable commonly found in Thailand.

Buds, sprouts and seedlings are usually eaten with chili paste. It tastes bitter sweet and contains high concentration of beta-carotene which helps nourishing eyesight. Seedlings have high nutritional content such as carbohydrate, fiber, protein, calcium phosphorus, iron, vitamin A, B1, B2, C and niacin.

Spring bitter cucumber offers a lot of health benefit and treats illness such as fever, abscess, back pain, ect. Grinded seeds can treat diverticular disease of the colon, pulmonary disease, coughing, restricted gallbladder and TB. Roots can be eaten boiled to reduce phlegm, fever and joint paint. Its extract can also be used as anti-lice shampoo that prevents hair fall.

Fried Quail Eggs

One of my favourite hawker food snacks are the fried quail eggs. You don't always see them around. When I do I usually go straight for them. It costs about 10 baht for a tray. The vendor sprinkles some soy sauce on top and black pepper. You will notice on the picture below that she uses the same hot plate as for khanom krok.

Sticky Rice with Bananas

The other day, when I was with Steve and Jit, I watched some villagers making a large batch of khao tom mat. This is basically sticky rice, bananas and black beans wrapped in banana leaves. This is then steamed though it could also be grilled. You may remember me talking about Khanom thian before which is quite similar. Though that one uses sticky rice flour instead.

To make khao tom mat you first dissolve some sugar and salt in a pan of coconut milk. You then add the sticky rice and stir slowly over a low heat until the liquid has dissolved. Next you need to tear up some banana leaves into lengths of about 8 inches long. Spread some of the sticky rice mixture in the middle and then place a halved banana on top. Complete the sandwich with another layer of sticky rice and press in a few black beans. Tie up the banana leaves with a long strip of bamboo. You then place it in a steamer, like the one above, and steam for about an hour or so. The results will look like below. Delicious.

Satay Pork in Peanut Sauce

I was walking through Paknam Market this afternoon when I came across a hawker selling moo sateh, otherwise known in English as Pork Satay. I love this snack though I must admit that, for me, the main attraction is the sauce!

If you want, you can also buy satay beef or satay chicken, but in Paknam Market they only seem to sell satay pork. You might be wondering at this stage why the pork has a yellow tinge. Well, that is to do with the turmeric. Actually, turmeric is a deep orange colour originally, but it turns curries, soups and some rice dishes yellow when cooked with them.

In this case, the cook pounds together galangal, lemon grass and turmeric until it is a fine paste. (You might remember the first two ingredients from the Tom Kha Gai (chicken coconut soup) recipe that I talked about the other week.) Other ingredients are then added which include roasted coriander seed, roasted cumin seed, ground pepper, salt and the ever present sugar. Then it is mixed in with the pork and left to marinate for at least 30 minutes.

There is now one sauce and one relish to prepare. You can see these in the photograph below. On the left hand side are the ingredients for the cucumber relish. This is made up of (from top left) cucumber, shallots, chili and a generous amount of vinegar. This vinegar has been pre-cooked with a pinch of salt and a generous helping of our friend sugar until the latter two dissolve. This is then left to cool.

On the right of this picture is a bowl of the very delicious satay sauce. This is also prepared in advance before the hawker sets up her stand. This is made with coconut milk, red curry paste and ground roast peanut. This is cooked together and then seasoned with sugar (again) tamarind juice and salt. (You probably guessed by now that Thai people have a sweet tooth!)

Custard Pudding

I seem to be in the habit of blogging about Thai food and saying things like, “Oh, this is my favourite curry” or “This is my favourite Thai dessert”. Well, today I want to show you khanom mor gaeng which is definitely in my top 10 for Thai desserts. Probably quite close to the top though it is a little on the sweet side. You can find this dessert around Thailand (we have it in Paknam market sometimes) but the authentic dish can only be bought in Phetchaburi. When people from Bangkok go down to the beach resorts at Cha-am or Hua Hin, they will nearly always stop at these large roadside food shops selling Thai desserts. Phetchaburi is famous for this dessert and others too. Everyone knows I like this dessert so I was pleasantly surprised this morning when our local samlor driver knocked on the door with two bags of Thai desserts. No, he hadn’t just been to Phetchaburi! Around here people use samlor and motorcycle taxi drivers as their personal messengers.

This dessert is a bit like our custard pudding. In fact, some people reckon that it was introduced to Thailand by Portuguese traders in the 18th century. Or, at least it was influenced by Western visitors. The main ingredients are duck eggs, mung beans and coconut milk. There are different variations, but I will give you the directions from one recipe I have here. Beat together 4 chicken eggs with 2 duck eggs. Add 1 cup of palm sugar and 1 cup of coconut cream. Use pandanus leaves to knead this mixture until the sugar dissolves. Strain through a cheesecloth and add either mashed taro or mung beans and mix well. Put the oil from fried shallots into a wok and add your mixture. Stir until it becomes thicker. Transfer to a baking tray and bake for about 30 minutes or until the custard is set and the top is a golden brown.

You must really try it. They do export it to Bangkok and you might find it in Chinatown and some department stores. It is VERY delicious.

Crispy Pancakes(khanom buang )

This is a nice snack you often see being cooked by the side of the road. It is called khanom buang.It looks a bit like Mexican tacos but the taste is of course very different. The pictures here were taken near Paknam market.

It looks simple but I assure you that it is harder than it looks. First he spread a batter mix onto the hot plate. When this was just starting to set, he then spread on top a generous helping of coconut cream.

He then placed on top of this a variety of different toppings. One version has shredded coconut and golden threads. This is made from strips of egg yolk. It is the lighter orange mixture. Another version has shredded coconut and either coriander or chopped spring onions. In the photos you can see a darker orange mixture which is in fact shredded coconut with a colouring agent.

Try some the next time you are next in Thailand. They are very tasty.

Pork on a Hot Plate

This afternoon, a good friend of mine, who used to be one of my students many years ago (makes me feel old saying that) came to visit. His nickname is Don. I don't see him that often as he is at college in Nakhon Pathom learning to be a policeman. He has already done the two year prep course and the first year of the real course. However, he still has another three years of studying before he becomes a police officer.

Six years seems a long time to train to be a policeman, so I asked him about the newspaper reports that said 600 traffic policemen in Bangkok recently failed a test on traffic laws. Apparently they won't be allowed to issue any more tickets until they resit the test! But Don sneered and just said that they were mere non-commissioned policemen. He made it sound like that he wouldn't associate with them when he became a police officer. (To spot the difference you apparently need to look for the star on their shoulder to know that they are commissioned officers.) Done says that when he finishes his course he will become a detective. I told him that maybe one day he would probably arrest Nattawud! Everyone agreed.

As we were all getting a bit hungry, we decided to go out to eat. Our destination was Sompong next to Tesco Lotus Srinakarin. This is a "moo ga ta buffet". Basically, that means pork in a pan. I prefer to call it "hotplate". What you do here is cook for yourself on a hot plate! A very simple idea that is extremely poplar here in Thailand.

What you do is choose a table where you first order your drinks. They then bring out a charcoal stove with a hot plate on top. This has a trough around it full of water. This is for boiling your vegetables and seafood. While this is heating up you go and get your selection of meat and vegetables. It is a buffet so you can keep coming back as many times as you like.

Once you have chosen your meat, you then make a selection of the sauces. Actually, this is what makes or breaks a "moo ga ta" restaurant. There are now many of these places around Samut Prakan. But people go to the ones that serve their favourite sauces. If a restaurant has a secret recipe that everyone likes then they will be very popular. The place where we went must have had at least a hundred tables and it was packed! I have been to others but this is my favourite.

By this time the hot plate is really hot and you go back to start cooking. It is all very simple. Meat goes on top and the vegetables go in the water. You can also help yourself to fried rice, fried noodles, som tam, fruit and a large selection of other food in the buffet.

I brought some friends here from the UK the other month. I asked if they had anything like this in England and whether they thought it would be popular. They said they had never seen anything like it, but they were sure that the health inspectors would close any establishment that tried to operate a place like this.

I know you have to be careful with food hygiene but I think Western laws sometimes go a bit too far. OK yes, it is a warm climate and the meat is all on display. And yes I use the same chopsticks to place the meat and vegetables on the hotplate and then pick up the cooked food to put it in my mouth. But I have been coming here for many months and I have never had a problem with upset stomach.

Fried Durian

One of the most famous fruits in Thailand is the Durian. It is widely known as the “king of fruit” and you will either love it or hate it. It is a large fruit with a spiky casing which could so easily be used as a lethal weapon. However, it is the smell which some people say is more dangerous. Many hotels and taxis ban this fruit that many people say smells like an open sewer. Personally, I don’t care for it much. I must admit it is the smell the puts me off the most. I would prefer to eat something with a pleasant aroma. However, I love eating fried durian which you can see being prepared in the above picture. The durian is sliced thinly like potato chips (crisps) and then either fried or roasted or even both. The small bag of fried durian you can see in the picture costs 100 baht. I bought some on my recent trip to Rayong. This area of Thailand produces the majority of the durians in the country. If you don’t fancy eating the smelly fruit then try this fried version. It is very addictive, so one packet won’t be enough!

Here are some facts about the durian:

- The Thai people call it “turian” instead of “durian”
- Over 670,000 tonnes was produced in the first half of this year
- Chantaburi, Rayong and Trat produce 56% of the country’s total production. The remainder comes from the south.
- In the first quarter of this year, 16,200 tonnes was exported.
- In 2004 several people died after eating excessive amounts of durian prompting the government to release health warnings
- People are advised not to eat durian and consume alcohol at the same time
- A 2 kilogramme durian contains nearly 1,000 calories
- The best advice is to eat some mangosteen after eating durian.

Thai Hom Mali Rice : The Rice of Choice Around the Globe

Rice is the staple food of the Thai people. In fact, "kin khao" (eating rice) in the Thai language means "to have a meal". The Thai people have great reverence for this grain: stepping on it is considered taboo. In 1960, His Majesty the King revived the centuries-old tradition of the Royal Ploughing Ceremony, where blessed rice seeds are distributed to farmers throughout the Kingdom. 


His Majesty does not take only a symbolic role in safeguarding the success of the rice harvest, he has personally initiated and supervised numerous projects throughout the country to assist farmers in taking full advantage of modern technology and the latest advances in agriculture and irrigation. 


In Thailand, rice is grown in most provinces, though the highest concentration is found in six plains, namely: the Upper Northern, Lower Northern, Central, Upper Northeastern, Lower Northeastern and Southern Plains. Due to different soil conditions and climate, each plain produces different varieties with different qualities. The Upper Northeastern and Lower Northeastern Plains are topographically separate but both produce the same kind of rice. This area is also famous for Thai Hom Mali Rice and glutinous rice.


 The Lower Northern Plain is the second largest production area in terms of tonnage. The country's top quality grain, Thai Hom Mali Rice, is grown here. Originating in Thailand, Thai "Hom Mali" Rice is the world's only traditional strain of rice with a natural fragrance similar to the pandanus plant. Though several other countries have tried to grow this variety, none has been successful in preserving its distinct aroma, texture and taste. Thai Hom Mali Rice - "Hom" for its gentle, unique aroma and "Mali" for its jasmine white appearance - is the official name, of Thailand's finest fragrant rice. A photo-sensitive variety. 


Thai Hom Mali Rice is best grown in Thailand's Northeastern Region. Our annual harvest yields the best quality Thai Hom Mali Rice: long grain, silky smooth, pure white, a tender texture when cooked and a distinct fragrance. Thai Hom Mali Rice is a traditional variety which was first found planted in Phanat Nikhom District, Chon Buri Province in 1945. Currently there are two sub-varieties - Khao Dok Mali 105 and Gor Kor 15. These sub-varieties of Thai Hom Mali Rice originated from a small village called Bang Klar in Bang Nampliew District, Chachoengsao Province in central Thailand. 


Widely grown in the North and Northeast of Thailand, the two sub-varieties produce similar quality of cooked fragrant rice. Thai Hom Mali Rice has an international reputation for its appearance and cooking texture but most of all for its aroma, which is subtle yet fragrant. It is also the grain's versatility as a cooking staple that has made it such a mouth-watering prospect for consumers around the world. 




Thai Hom Mali Rice is also very nutritious, containing high fibre, vitamins B1. B2, niacin, carbohydrates and protein but contains no gluten, so it is non-allergenic. It is rich in minerals such as iron, calcium and phosphorous. In highlighting its widespread popularity, the Thai Hom Mali Rice International Recipe Contest has been held to feature recipes sent in by individuals and institutions from around the world, sharing with us their ingenious creations.

Khao Chae - Essential of Thai Summer Dishes

Every April it seems as though everybody in Thailand is sweltering in the hot sun and getting ready for the Songkran water throwing festival. Gourmet Thai cooks are busy preparing their special cool-off dish called “Khao Chae”. rice soaked in scented water and topped with ice. Eating rice in cold water may sound just as appealing to people, not so accustomed to eating rice, as eating bread soaked in orange juice. It is an acquired taste and one is hardly expected to like it at the first try. Connoisseurs, however, cannot wait to eat their first “Khao Chae” of the year. This dish usually appears on the menu around the end of March and disappears at the arrival of the rainy season. It is strictly a luncheon dish which makes it doubly popular because lunch time in Bangkok is every working man's and woman's highlight of the day. 


One can almost feel the sweet state of anticipation in the restaurants that put up their signs a week before, announcing the forthcoming arrival of this summertime specialty. As the preparation which goes into the making of the side dishes to be eaten with this rice is very time consuming, few restaurants serve it, and the ones that do can make only a limited amount a day. For this reason people who set their hearts and souls upon eating Khao Chae usually reserve it in advance in order not to be disappointed should they arrive at the restaurant and find it all sold out. Otherwise, the thing to do is to arrive really early before the other customers spill out of their offices into the restaurant. This rice is so special because it is a seasonal dish, something you have to wait for and before you get a chance to get tired of it the season is already over. Also, people who like to try out different kinds of food realize that something as refined and difficult to make as Khao Chae will eventually disappear from the eating scene, leaving room for dishes that can be churned out fast. In private homes, unless you have a fully equipped kitchen, nobody will bother to sit down and make it. What's more, if you order it in - restaurants (hotel coffee shops don't have it) it is reasonably priced. 


One set of Khao Chae which includes rice served in scented water with jasmin and rose petals floating in it plus six or seven side dishes fried onions stuffed with flaky white fish, green pepper stuffed with pork wrapped in a light net made of eggs, shredded crispy beef, shrimp paste mixed with fish and ginger and formed into little balls then dipped in batter and fried, fried salted egg, and shredded preserved cabbage stir-fried with eggs — costs only between 40 to 60 baht (US$2-$3) depending on how elaborate and generous the portion. Nobody knows for sure who actually thought up the idea of eating rice in cold water. Perhaps someone accidentally knocked over a glass of iced water into his rice, ate it, and decided that it was quite refreshing after all. As far as I can remember, it has always been there in the summertime just like the Songkran water festival.

Influences in Thai Cuisine

In recent years, Thai food has become an attractive and healthy alternative to other types of Asian Cuisine. Yet, behind the newfound trendy status, Thai food enjoys a rich heritage stemming from outside cultural influences and a diverse geography which creates its unique and distinctive taste.The first Thai kingdom officially dates as far back as 1238 A.D., but even before this date an influx of ethnic groups were bringing with them modern ideas, unfamiliar traditions and regional cuisines. 


The first rulers of Thailand appreciated the value of differing cultures and brought scholars and artisans from China and India to teach the Thai people. It isn't difficult to classify Thai food as a hybrid between Chinese and Indian fare. The peppers and curries usually associated with Indian entrées is ever-present in the Chinese style noodles and rice dishes of Thai food. But any gourmet of authentic Thai food can tell you that there is so much more to the cooking.During the next four hundred years of Thai history, the Thais traded heavily with foreign countries including European nations like France and with Arabs of the middle-east. Spices and herbs were heavily sought after and Thailand's accessible trade route made it a popular port. 


Throughout the centuries, Thailand has fought many wars with neighboring countries and as a result is collectively mixed with a wealth of exotic food. Recently, wars in bordering countries of Vietnam, Cambodia, Laos, and Burma have flooded Thailand with refugees. Slowly, these groups have transitioned into the Thai population and offered their own regional cuisine to the traditional Thai menu.Like its rich history, Thailand also thrives from a diverse geography. Thailand is comprised of four separate regions, the northwest mountains, the northeast plateau, the southern peninsula and the central plains. Varying climates and topography account for the contrasting agriculture and resulting provincial cuisines. The Chao Phraya river is a main artery of the country with smaller rivers and tributaries flowing throughout the country. In the southeast is the Gulf of Thailand and across the peninsula in the southwest, Thailand borders the Andaman Sea. As a result, seafood is a staple in the diet, whether it be fresh-water, salt-water, tropical or shellfish. Richer food is more often prepared in the northwest mountains where there is an abundance of wild game and livestock. 


The southern peninsula's humid and rainy climate make it perfect for harvesting tropical fruits such as coconuts, bananas and mangoes. Central Thailand's rich soil makes it best for farming rice.In a country where more than 70% of the population are farmers it is only natural for the Thai people to treasure their cuisine. Eating is not just something that is done for nourishment. The Thai people greet each other during the early evening with the salutation, "Gin kao," which means, "have dinner with us." Entrées are always placed in the center of the dining area with the diners seated around the food in a circle, everyone enjoying a sampling from each dish. Even at school, the children bring extra courses in their lunch pails and the meal is enjoyed by all in the same fashion as it is at home. And a true Thai gourmet dines with his or her hands or a fork and spoon, but not with chopsticks. The soupy dishes and stews being the reason for this.


While Thai cuisine is enjoying increased popularity in the United States, in Thailand, encroaching American fast-food victuals are the rave with the younger generation. With Thailand's history of incorporating outside culinary influences into their own cuisine it will be interesting to see what kind of food spawns from this odd marriage. Curry burgers? Hmm?So the next time you're at your favorite neighborhood Thai restaurant enjoying your Pad Tai, remember that the recipe is probably over 800 years old and influenced by a plethora of cultures. And don't be afraid to experiment with fare from the different regions of Thailand's unique and diverse landscape.

Introduction To Thai Food - Thai Curry, Pad Thai And Stir-Fry

Think of the worst food you've ever tasted. Soggy, boiled vegetables springs to mind-the kind with all the taste and nutrition leached out of them. No spice or texture, no freshness or goodness. Now think of the opposite, and you have heavenly Thai food. Fresh, spicy, salty, sweet and sour, with a variety of textures and temperatures (crispy and soft, hot and cold), Thai food is a taste explosion in every bite. Once you've tried it, you'll never go back to plain old meat-and-potatoes cooking again.
Another way to describe Thai food? Imagine Chinese food, but with more intensity. With more flavors, more aroma, spices, and textures. If you like Chinese food, you're going to fall head-over-heels-in-love with Thai food!
Thai Curry
The roots of Thai cuisine can be found both in regional tastes and flavors as well as in the influence of cooking styles from nearby cultures. Despite the fact that Thailand is at least partially separated from its neighbors by water, it has never isolated itself from other nations. Indian and Malaysian spices and dishes (such as curries) were brought with travel and trade, and the Thais were quick to add these wonderful flavors to their own unique version of curry. Today there are four main curries in Thai cuisine:
-Green
-Red
-Yellow
-Massaman
Thai curry dishes start with a very intense and fragrant curry paste or sauce, usually made by hand with pestle & mortar. Once the paste/sauce is made, Thai curry is extremely easy to create, simply by adding any variety of meat, seafood, vegetables, or tofu and cooking it in the oven (like a casserole).
Thai Noodles
Thailand is also famous for its fragrant stir-fried noodle dishes. Most Thai noodle recipes call for rice noodles rather than those made with wheat or egg, although these can also be found in Thai cooking. Noodles were first brought to Thailand by the Chinese, many of whom remained in Thailand and integrated with the local society. For this reason, Chinese cooking has been a major influence in Thai cuisine, including cooking styles (the Chinese introduced the wok) and key cooking ingredients, such as soy sauce. Names of popular Noodle Dishes:
-Pad Thai
-Land-Da Noodle
-Pad Woon Sen
-Pad See-U
-Pad Kee-Mow (Drunken Noodle)
Thai Stir-Fry From stir-fried local vegetables to dishes that combine meat, vegetables, tofu, or noodles, stir-fries are a common part of everyday Thai cooking. When creating stir-fry sauces, Thai chefs seek a balance of flavors-spicy, salty, sour, and sweet-by using ingredients like fish sauce, soy sauce, lime juice, lemongrass, fresh chilli (or chilli sauce), and a little sugar. Achieving this balance is not difficult, but it does take practice. Names of popular Thai Stir-Fry dishes:
-Ginger
-Spicy Basil Leaves
-Pad Prik
-Prik King
-Spicy Garlic
-Cashew Nut
-Broccoli

Life Secrets From Thai Food

Life lessons can come from the most unlikely places, once you become open to receiving them. Once you stop compartmentalizing life, there are rich insights to be gained from places you might never previously have given any thought. Like Thai food…
1. You'll never get the best out of either by being half-hearted. If you hold back on the chillies and other spices, Thai food won't have much savour. The same is true for life; conviction is the secret ingredient for success.
2. It needn't take long to produce great results. Just as you can produce a great Thai stir-fry in minutes, you can create something fantastic in your life in a short time. The road to achievement doesn't have to be long and slow and hard.
3. You get out what you put in. You'll never make good Thai food with bad ingredients and a bad attitude. Whatever you do, if you don't put care into it, you'll never get the best out of it.
4. Neither is meant to be a spectator sport. There's not a great deal of enjoyment to be gained by sitting on the sidelines. If you hang around while Thai food is being made, you may find yourself coughing and spluttering at the pungent cooking aroma of the chillies and ginger etc. But the flavour…
5. Both depend on the same art of making the most of what you have. You could spend your time thinking how much more you could do, if only you had X, Y, or Z, or you can get the maximum enjoyment from what you have right now.
6. You don't have to be rich to enjoy either. After all, Thai street food is just as delicious in its way as a royal banquet.
7. It's your creative vision that makes the difference. You can make as many great things with a few simple ingredients as you choose. It's all down to your imagination and your enthusiasm.
8. Neither need make you fat. You are always in control of your choices.
9. It's never as good if you're just doing it for one. Both taste best when they're shared.
10. Both are a celebration of everyday ingredients.

Thai Food For Health

Natural health is about self discipline and responsibility for a better life. And with nutritional supplements, you will be able to achieve this level of healthy comfortable living . It just takes that first step. A Thai Food balanced diet is a Topic I really enjoy telling people about fighting diet problems, weight control, heath in general, even allergy conditions like me. I will touch on this latter. 
There are many products available in the field of natural health . Pick up a book, surf online, educate yourself about the right foods for your health. I did, and cut my stress level by 50%; reduced my blood pressure down to 120/70, when under stress it was 150/95. Not bad for middle age. Natural health is about finding ways to be healthy. With natural health nutrition, like say, Thai Food , you get the extra benefit of giving your body all the best there is from nature, which is a great feeling, and reward when you experience the difference, and ask yourself, how come I did not do this along time ago. 
What an energy booster indeed. You will also find good nutrition leads to good health. I would get the typical once a year cold, like most people. Now I might get a cold, over 2 year periods . That should say something for good healthy nutrition. I do not believe there is a magic pill or fix all solution, but this certainly made a great change for me, and established a constant platform for my overall health. You will experience the new you and will be proud of the achievements you will have from taking care of yourself. Now, no promises, but my weight is stable at 180lbs, exactly the same as when I was 18 years, when body building. I was usually around 200lbs., under hi stress working conditions.
 I am not outlining a diet plan, in fact the things I am mentioning worked for me regarding health overall. The drop in weight actually happened as a result of better eating habits, an adjustment to things that helped, like the natural supplements, and Thai food in general, and reduction in obvious things that do not help. I knew with a stressful job, lots of traveling, something had to be adjusted, or shifted a bit. I even cut coffee down to 2 cups a day, I did not need 6, come on that is crazy, what was I thinking ? So one noticeable thing I really enjoy, is the boost in energy for my age. It did take more than that, and I am going to give you a super important tip. Like anything, take small steps, and you will meet your goals. So here is the super tip that worked for me; simply get off the Dairy Products. I have traveled to so many countries; with all types of foods, and certainly the western foods are spreading everywhere. So from experience alone, think about my tips to you. Tip number two, not only do I use natural supplements for many reasons, here is a tip that really jump started me : go try Thai food, at a local restaurant. 
This is an experience that will jump start your health in general. The reason I say Thai food, is simply there are so many types, you will find something you like, that is why Thai restaurants are so popular everywhere, world wide. And they have unique spices, and sauces that seem to please many people, offering new flavors, less saturated fats. I did move to Thailand, so an expert in the foods section, and I have tried them all country wide. Believe me, you may have heard, how spicy Thai Food is, but actually there are in fact so many things to choose from, you will find something healthy, natural, and satisfying in all aspects.
That was tip no two, go out and try it, you will be surprised. Typically you will not find cheese in Asian dishes, however you may find coconut, or sweet milk, and similar things to sort out when you order food. A third , but important tip, something I do every morning, and what an energy booster, I drink 12 oz. of grape juice per day. It beats coffee, but I still like my morning cup, but the juice really gives me a morning boost in my diet. Ok, that is tip no. three, simply try different things that work for you, that you enjoy, and watch out for the pizzas. Cutback on cheese, milk, ice cream. Select your food in moderate quantities.

The History of Thai Food

Thai food is famous all over the world. Whether chilli-hot or comparatively bland, harmony and contrast are the guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all tastes. The 'Tai' people migrated from valley settlements in the mountainous region of Southwest China (now Yunnan province) between the sixth and thirteenth centuries, into what is now known as Thailand, Laos, the Shan States of upper Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished with the rich biodiversity of the Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes.
Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and blended with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying
and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese techniques. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at adapting foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tastes.