Choo-Chee (Curry Chile Paste)

Choo-Chee (Curry Chile Paste)

1 teaspoon sea salt
6 garlic cloves, minced
1 tablespoon minced
cilantro roots and stems
1 dried New Mexico (or California) chile, softened
in warm water and seeded
15 dried de arbol or Japones chiles, softened in
warm water
1 tablespoon dried shrimp, softened in warm water and pureed
(optional)
½ teaspoon Thai white peppercorns, dry roasted, and ground
½
teaspoon caraway seeds, dry roasted, and ground
1 teaspoon minced galangal,
or 1 tablespoon minced fresh ginger as a substitute
1 lemongrass stalk, green
parts and hard outer layers removed, minced
1 teaspoon grated kaffir lime
zest, or 1 tablespoon grated regular lime zest as a substitute
2 shallots,
minced
1 tablespoon fresh grated coconut flakes
1 teaspoon fermented
shrimp paste, or 1 tablespoon red miso as a substitute

Using a mortar and pestle, pound the sea salt and garlic into a paste.
One at a time, add the cilantro roots and stems, chiles, dried shrimp, if
desired, the peppercorns, caraway seeds, galangal, lemongrass, lime zest, and
shallots in sequence, adding each new ingredient only after the previous one is
pureed and incorporated into the paste. Add the grated coconut and mix well,
then add the fermented shrimp paste and mix well. The chile paste can be stored
in the refrigerator for at least 1 month

Thai Vegetable

Thai Vegetable
Vegetable serve as the main food
in most of the Thai people. Thai love to eat vegetable because it provides many
nutrients to the body . It give nourishment which makes every person to be
healthy .Eating vegetable is a good habit because it makes strong and
healthy keeping an body alive , free from sickness or any disease.


Angled Loofah: Thai name is Buap Liam
Also known as silk
gourd, silk squash or Chinese okra, this dark green vegetable looks like a long,
thin courgette (zucchini) or a very large okra pod, and has angular ridges down
its length. A close relative, the smooth loofah is paler in colour, larger and
more cylindrical, with a slightly thicker base. Both have a very mild taste,
similar to cucumber, which can be used in its place in most cooked dishes. The
gourds are eaten young, while they are still sweet. They become unpleasantly
bitter as they mature. Loofah is used in stir-fries and soups, and is often
boiled and eaten with nam phrik.

Apple Aubergines: Thai name is
Makheua
These small round aubergines are pale green, yellow or white.
They are eaten raw with the ubiquitous chilli sauce, nam phrik, or cooked in
curries. They have little flavour, but when raw have an interesting texture.
They discolour rapidly once cut, so drop‘ them into salted water if you are
preparing them in advance.

Asparagus: Thai name is Nor Mai
Faruang
Asparagus are long, slender vegetables that grow as shoots in
spring and early summer. The straight, firm stalks, which range from pencil thin
to as thick as your thumb, are prized for their delicate flavor; the tender tips
have a particularly delicate flavor and texture. The most common variety is
green and sometimes tinged with purple at the bud. White and all-purple stalks
are also available in farmers‘ markets and well-stocked grocery stores. Look for
asparagus with crisp, straight stalks and tight buds. Wrap in damp paper towels
and refrigerate in a plastic bag for up to 4 days. Trim the stalks before using.
Cut or snap off the tough ends and discard. If desired, peel the bottom third or
half of each stalk with a vegetable peeler for a more tender texture.


Baby Corn: Thai name is Khao Phod On
Baby corn refers to
whole, entirely edible cobs of immature corn, no more than 2-3 inches (5-7.5 cm)
long. Corn is a popular vegetable in Thailand. For stir-fries and soups, Thais
prefer baby corn cobs, which have a musty sweet flavour, as well as a crunchy
texture. They are available fresh and canned. Fresh baby corn cobs are best
eaten soon after purchase but can be stored for up to 1 week in the salad drawer
of the refrigerator.

Bamboo Shoot: Thai name is Nor Mai

Bamboo shoots are the crisp, mild-flavored, white to ivory shoots of the
bamboo plant. The shoots of the bamboo are cut when they have grown about 15 cm.
above the ground. Before using, peel the skin and boiled the inner white part
for 30 minutes. The canned variety needs to be boiled for only 10 minutes. This
is a popular ingredient in Thai cooking and can be purchased from general stores
and markets.

Banana Blossom: Thai name is Hua Plee
Also
called banana flowers and banana blossoms, these are in fact the tender hearts
of unopened banana flowers, which have been stripped of their purple petals.
They are available fresh in some Asian markets and also canned or dried. Fresh
banana buds discolour rapidly once they are sliced or shredded, so should be
brushed with lemon juice to prevent this. Banana buds are used in northern
Thailand to make a tasty, squash soup. They are also a popular salad ingredient,
tasting rather like artichokes.

Bean Sprout: Thai name is Thua
Ngok
Most often used of bean sprouts in Thai cooking are the small
"green" sprouts from mung beans and the larger "yellow" sprouts from soya beans.
Soya beansprouts have a stronger flavour than mung beansprouts, but both are
relatively delicate, with a pleasant and unique crunchy texture. Fresh
beansprouts are widely available in supermarkets, health-food stores and Asian
food stores, or you can easily sprout your own beans at home. Avoid canned
beansprouts as they are flaccid and tasteless.

Bell Chilli: Thai name
is Phrik Youkg
Bell Chilli, phrik youkg, is light green in color and
mild in taste. They are used in spicy salads and chilli Pilstes for their
fragrance, and in stir-fried meat dishes for both flavor and aroma


Bitter Melon: Thai name is Ma Ra
Tropical, annual vine has
bitter taste Culinary use: Soup, curry, and salad. (If you don‘t like the bitter
taste, parboil with salt and rinse 2-3 times before cooking.) The Thais belive
that it is very good for the kidneys and blood. Look for small and firm
specimens that are still green when buying. Medicinal use: Mild laxative,
antipyretic gargle the fruit juice to relieve an aphthous ulcer.


Broccoli: Thai name is also Broccoli
Broccoli, a member of
the cabbage family, is green to purple-green in color and has tightly clustered
flowers, or florets, borne on sturdy stalks. The florets are the most tender
part. The stems, if peeled, can also be used. Choose firm stalks and closed
heads with deep color and no yellow areas. Refrigerate in a plastic bag for up
to 4 days.

Carrot: Thai name is also Carrot
Carrots are root
vegetables that are bright orange in color, with a sweet flavor and a crisp
texture. They range in size from small, baby carrots to short, almost round
varieties to long, slender roots. Fresh carrots are sold year-round. Avoid
droopy carrots with cracks or dry spots. Remove the feathery green tops and
store in a plastic bag in the refrigerator for up to 2 weeks. Peel or scrub
carrots before using

Cassava Root: Thai name is Man Sam Pa Lang

Usually used to make desserts

Cauliflower: Thai name is Dok Kha
Lam
Cauliflower, a member of the cabbage family, is a solid head, white
in color, with tightly clustered flowers, or florets. The florets are the most
tender part, but the entire head is edible. Cauliflower is available year-round.
Avoid heads with brown patches or speckles or yellowed leaves. Store in a
plastic bag in the refrigerator for up to 1 week. In Thai cooking, Cauliflower
florets often wind up in soups and stir fried, or as a side dish dipping with
spicy shrimp paste sauce

Chinese Broccoli /Kale : Thai name is Phak
Ka Na
A dark green vegetable with strong, thin, long round trunks, soft,
deep green delicate leaves, and sometimes tiny white flowers. It does not look
like or taste like the common broccoli. It has a slightly sweet and bitter
taste. Delicious stir-fried, steamed, or boiled but never eaten raw. Most
popular dish is Ka na nam mun hoy which is stir fired with oyster sauce.Unlike
regular broccoli, the stems are usually tender and do not need to be peeled.
However, more mature or larger stalks should be peeled before cooking. It is
always smart to separate the leaves and trunks. The trunks require more cooking
time, then add the leaves near the end, so that they cook evenly. When buying
Chinese broccoli, choose brightly colored ones with slender thin trunks.


Chinese Cabbage: Thai name is Phak Kaet Khaao
Also known as
celery cabbage, this vegetable has soft green and white leaves with a mild,
sweet flavour and crisp texture. It is widely available in supermarkets and is
easily recognized by its fat, cylindrical shape and tightly packed leaves. When
buying, choose specimens that are heavy and firm. Before use, discard any
damaged outer leaves and trim the root. Do not worry if the leaves have small
black spots on them; they are harmless. This type of cabbage keeps well and can
be stored in the salad compartment of the refrigerator for several weeks. It is
used in stir-fries, salads and soups.

Chinese Chives: Thai name is
Kui chai
These pungent herbs look more like long, flat spring onions
than their Western equivalent. The leaves are peppery, crunchy and chewy. They
are eaten raw and cooked and are prized for both their texture and flavour.
Spring onions can be used as a substitute but they will not have the distinctive
garlic taste of Chinese chives

Chinese Mustard Green: Thai name is
Phak Kwang Tung Jeen
The Chinese name for this type of cabbage is choi
sum. It is widely grown in the West and is often available from farmers‘
markets, as well as Asian food stores. The stalks, leaves and yellow flowers of
this plant are all edible and have a delicate flavour. The cabbage is usually
cut into short lengths and used in soups and noodle dishes, but it may also be
stir-fried.

Chinese Radish: Thai name is Hua Chai Tau or Hua Phak
Kat
Thais value this vegetable, believing that it aids digestion, cools
the body and improves blood circulation. Also called giant white radish or
winter radish, it is a long white root that resembles a slender, smooth-skinned
parsnip in appearance. It can be up to 40cm/l6in long, although the Thai variety
is often considerably smaller. Large specimens tend to be fibrous and should be
avoided. When raw, the flavour of mooli is cool, sharp and peppery, and the
texture is crisp. Thais don‘t often eat it this way, but the grated flesh is
sometimes used to tenderize seafood. When the vegetable is cooked, the
characteristic texture is retained, but the flavour becomes quite sweet.


Coconut: Thai name is Ma Phrao
Coconut, ma phrao, is found
nearly everywhere people have settled in all parts of the country and its
production is important to the economy. The use to coconut milk in curries is a
hallmark of Thai cooking. The meat of ripe nuts is scraped either by hand or by
machine. The grated coconut is placed in a basin and mixed with a certain amount
of warm water. The coconut is then picked up in the hand, held over a second
container, and squeezed to press out the coconut milk, ka-thi. A fine meshed
strainer should be positioned below the hand during squeezing to catch any meat
that falls. Many cooks add a little salt to the water or the milk.


Cucumber: Thai name is Taeng Kwa
Cucumber, taeng kwa, Cucumis
sativus, has short fruits about 8 em long which are crispiest while still green
and white, before yellowing. A larger type, taeng ran, are also eaten.


Eggplants: Thai name is Makheua Moung
Eggplants are tender,
mildly earthy, sweet vegetable-fruits covered with tough, shiny skin, which may
be peeled or left unpeeled in grilled or long-cooked dishes. They vary in color
from the familiar purple to red and from yellow to white. The most common
variety is the large, purple globe eggplant, but many markets also carry the
slender, purple Asian eggplant, which is more tender and has fewer, smaller
seeds. When cooked, all eggplants have a mild flavor and tender, creamy flesh.
Look for plump, glossy, heavy eggplants with taut skin and no bruises or
scratches. Refrigerate in a plastic bag for up to 2 days. Eggplants are also
known as aubergine and in Italy as melanzana.

Long Eggplant: Thai
name is Makhua Yaew
This elongated variety is similar in appearance and
flavour to Japanese long baby aubergines. However, the Thai ones are usually
pale green, but can also be purple or white. These aubergines are usually served
grilled (broiled) or in green curries.

Lotus root: Thai name is Raug
Bua
Lotus root is an underwater root that grows to be as long as four
feet. The root is dark reddish brown and needs to be peeled prior to using. The
flesh is a creamy white and tastes similar to coconut. Lotus root is available
canned, dried or candied and can be used as a vegetable or in dessert dishes.


Pak Choi: Thai name is Phak Kwang Tung Taiwan
This is the
most popular variety of cabbage eaten in Thailand. Despite its other name -
Chinese white cabbage pak choi is not uniformly white. The ribbed stems are a
beautiful greenish white, which stands out starkly against the lush dark green
leaves. In Thailand, cabbage is often eaten raw with a chilli dipping sauce and
is also cooked in stir-fries and soups. Pak choi is usually either thinly sliced
or cut into squares and is best cooked briefly.

Papaya: Thai name is
Ma La Kor
Papaya is a tropical fruit with a smooth, yellow skin and
soft, sweet orange flesh that is milder tasting than a mango. Other shapes and
colors of papaya are also grown. Halve a papaya lengthwise and scoop out shiny
black seeds before peeling.
In Thai cooking, young green papaya is used to
make salad or Som Tam, a popular salad dish among foreigners in Thailand. You
may be in difficulty in finding fresh green papaya outside Thailand. The fresh
carrots or cabbages or green apples can be used as a substitute.

Pea
Aubergines: Thai name is Makreu Puang
These pea-size berries, which grow
in small clusters, have a bitter flavour that is a good foil to the rich ness of
the spicy curries in which they are most often found. They are also used as a
flavouring for nam phrik

Pumpkins: Thai name is Fug Tong

Pumpkins are large, round winter squashes with orange skins and flesh. The
variety known as the sugar pumpkin has sweet flesh. In Thai cooking, it is
commonly used in dessert but is also used in savory dishes. Canned pumkin pur?e
is widely available and can easily be made from fresh pumpkin.


Shiitake Dried Mushroom: Thai name is Het Hom Hang
It is also
known as Shiitake mushroom. It has no flavor but is used for its texture. It is
available in dried form, and looks like dried, black, wrinkled paper. When
soaked in water for about 10-20 minutes, it swells and resembles wavy seaweed or
jelly. Stored in its dried form, it will keep indefinitely.

Shiitake
Mushroom: Thai name is Het Hom
Fresh shiitake mushrooms are available,
but Thai cooks prefer to use them dried as they have a stronger flavour and more
texture. Both types are available in supermarkets and Asian stores. Dried
shiitake mushrooms must be reconstituted in water before beingused. The stems
are usually discarded and the caps sliced or chopped for adding to soups or
stews. The soaking water can be strained and used in a soup or stock as it takes
on the flavour of the shiitake. The dried mushrooms will keep well if stored in
a sealed plastic tub or bag in a cool, dry place

Spring Onions: Thai
name is Ton-Hom
Soring onions are a variety of onion harvested immature
before the bulb has formed. Both the green leaves and white bulbs are used raw
or cooked for their mild but still pronounced onion flavor. Spring onions are
also known as scallions or spring onions. Spring onions are used in Thai cooking
for stir-fries and in soups. They are also popular for garnishes, either sliced
or cut into tassels, then curled in iced water

Straw Mushroom: Thai
name is Hed Fang
These delicate, sweet flavoured mushrooms have acquired
their English name because of the method of cultivation on beds of straw. They
look like miniature helmets and are the most popular variety of mushroom in Thai
cooking. Straw mushrooms are used extensively in soups, salads and curries, and
taste particularly good with prawns (shrimp) and crab meat. Canned straw
mushrooms are widely available from Asian stores and many supermarkets. They
have neither the exquisite flavour nor the texture of the fresh mushrooms, but
can be an acceptable substitute. Fresh straw mushrooms are highly perishable and
so are not often available in the West. If you do locate them, use them as soon
as possible after purchase.

Suger Pea: Thai name is Tua Lan Tao

You eat these whole, pod and all. They‘re often stir-fried very briefly (no
more than a minute), but they‘re also good raw. They‘re easy to prepare, just
wash and trim the ends. Some people string them as well, but that‘s not
necessary. Select crisp, flat snow peas that snap when you break them.


Swamp Cabbage: Thai name is Phak Boong
This popular leafy
plant, also known as water convolvulus or water spinach, is actually a herb. It
grows in marshy areas, near rivers and canals, and is related to the morning
glory that riots over walls and fences in many European gardens. It has slender,
hollow green stems and thin ovate green leaves which are pointed at the ends. In
some parts of Asia, the stems are pickled, but in Thailand, only the leaves and
tender shoots are eaten. The flavour is similar to that of spinach. In Thailand,
the tender tips are often eaten raw, on their own or with other raw vegetables,
and served with a selection of hot sauces. When cooked, the stem tips stay firm,
but the leaves rapidly become limp.Swamp Cabbage is highly perishable and must
be used promptly.

Sweet Chilli: Thai name is Pkrik Waan
Sweet
chillis are sweet-fleshed, bell-shaped members of the chilli family, enjoyed raw
or cooked. Unripe green and ripened red or yellow varieties are the most common.
Pale yellow, orange, and purple-black types are also available. Italian chillis
are slightly sweeter and more slender than regular chillis. Before use, bell
peppers must have their indigestible seeds removed. Often the chillis are
roasted, which loosens their skins for peeling and enhances their natural
sweetness.

Taro: Thai name is Puak
This root grows wild on
the banks of streams in Thailand and is particularly popular in the north of the
country.The swollen tuber is full of starch and is eaten in the same manner as
potatoes. The young leaves can also be eaten. Wear gloves when peeling taros.


Tomato: Thai name is Ma kheua Thet
Tomatoes, Ma-Kheua thet of
three types are used in Thai cooking. The first is small, round fruits, not much
bigger than a pea, which grow in clusters and have a sweet and sour taste. These
are used in Northern and Northeastern dishes. Large-sized tomatoes are sweet and
are used in sour and spicy soups and in spicy salads. The third type is cherry
tomatoes. These have a sweet and sour taste and are used in Northeasternstyle
papaya salad as well as in curries and sour and spicy soups.

Twisted
Cluster Bean: Thai name is Sa Taw
The seeds of a huge tree that grows in
southern Thailand, these beans are about the size of broad (fava) beans. The
bright green pods that house them are flat and wavy. The beans themselves have a
peculiar smell and nutty taste that give a distinctive flavour to regional
dishes. The beans are usually eaten as a vegetable, and they taste good in a
sweet-and-sour stir-fry. They are also sometimes roasted and eaten with nam
phrik, and are made into pickles.

Wax gourd: Thai name is Fak
Khiao
Wax gourd, fak khiao, Benincasa hispida, also called white gourd
or Chinese preserving melon, is oblong and light green to white. The ends are
rounded and the flesh is solid and white.

Winged Bean: Thai name is
Thua Phu
It bears a pod which in cross section looks like a rectangle
that has a fringe-like extension at each corner, the "wings" of the bean.


Yard Long Beans: Thai name is Tua Fugk Yaew
These are long,
deep green ,stringless beans which grow up to 30-60 cm. Cut in short lenghts,
they are used in stir-fries, curries and sometimes soups, They have less flavour
than other types of green beans but are easier to prepare.

Garlic - Gratium

Garlic - Gratium Garlic flavour is strongest when the cloves are squeezed and their juice extracted, slightly less strong when the cloves are grated or finely chopped, even less strong when the clove are merely sliced, and mildest when whole unbroken cloves are used. In addition, the longer garlic is cooked, the milder it becomes. Garlic contains significant amount of vitamin C, calcium and protein. It is also rich in potassium, phosphorus, iron and zinc. Medicinally, it is believed that garlic can reduce blood pressure and cleanse the blood of excess glucose. It is also said to alleviate flu, sore throats and bronchial congestion. This type of garlic is preferred for pickling with honey has bulbs with just one clove. These garlic rounds are not a separate variety of garlic but a natural phenomenon whereby a Garlic Bulb does not divide into many cloves. In the sorting of pickled garlic, 20 to 30 kilograms yields only 1 to 2 kilograms of garlic rounds, and therefore, they are expensive.

Thai Noodle "Pad Thai"

Pad Thai Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation. We're sure you'll like the recipe below, however for a very simple, fast, easy-to-prepare Pad Thai, please click here for an instant version. This recipe requires 1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle. Ingredients 8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water. 5-6 cloves garlic, finely chopped. 2 tablespoons chopped shallots (or small red or purple onions) 1/4 cup dried or 1/2 fresh cooked shrimp 1/4 cup fish sauce 1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference). 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice) 1 medium egg, beaten 1/4 cup chopped chives 1/2 cup roasted peanuts, coarsely broken up. 1 cup bean sprouts 1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best. Method Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter. Garnish Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter. Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.

Thai Chicken And Rice, "Khao Man Gai"

Thai Chicken And Rice, "Khao Man Gai" This dish is a common "fast food" in Thailand. Thailand is awash with streetside vendors who serve everything from snacks and desserts to wholesome, nutritious meals. At least a day before you want to eat the khao man gai, finely slice some red jalapenos and discard the seeds, then mix them with about twice their volume of white rice vinegar, and leave to marinade (you need at least a tablespoon of jalapeno peppers). When you are ready to cook, you need about 8 cups of chicken stock. Place the chicken in a large casserole, and cover with the stock. Add a few slices of phak thong (winter squash), to the pot, and simmer or poach over a low heat until the chicken is thoroughly cooked and tender. Remove and drain the chicken, then when it is cool enough to handle cut off the wings and legs and reserve them for other dishes. Remove the two chicken breasts, and smack them with a cleaver to dislodge the skin which may be discarded if you are watching you weight. Cut the breasts into strips about half an inch wide, and cut the strips into bite sized pieces. Place one and a half cups of washed long grain Thai jasmine rice in a saucepan, and add two and half cups of the chicken broth from cooking the chicken. Cook over moderate heat until the liguid is absorbed, and the rice is cooked (the finished rice should be slightly moist). Serve the chicken on a bed of the chicken steamed rice, garnished with coriander leaves, and accompanied by a good supply of sliced cucumber, with a cup of the chicken broth, and few pieces of squash as an accompanying soup, garnished with coriander leaves. This meal is accompanied by the following two sauces: Bean sauce You will need 4 tablespoons yellow bean sauce 4 tablespoons of the chicken broth from cooking your chicken 1 tablespoon dark sweet soy sauce 1 tablespoon of pickled jalapenos (prepared earlier as above) 1 tablespoon minced garlic 1 teaspoon of palm sugar This is mixed and tasted, if required you can add extra sugar, and some of the vinegar used to pickle the jalapenos, for balance. The second "sauce" consists of half a cup of freshly ground ginger.

Tom Kha Kai

( Tom Kha Kai)
Ingredients:
2 Tablespoons Siamese ginger, sliced 1 stalk lemon grass, cut into, 1" pieces 1 1/2 Tablespoons hot pepper, chopped 1/3 cup mint leaves4 cups coconut milk3 - 4 Kaffir lime leaves1 1/2 cups chicken breast, slices3 1/2 Tablespoons fish sauce2 Tablespoons lime juice2 green onions, cut into 1" pieces

METHOD .
Using a medium - sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass Kaffir lime leaves. Cook 1 - 2 minutes.

Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.
Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves.

Serve hot with steamed Jasmine rice.

The Mouth Watering Thai Cuisine

Thai cuisine is fast becoming internationally famous. The food reveals a great deal about the country – its political history, geography and trade. Thailand, as it developed, was influenced by countries like India and China and it’s clearly shown in the food. Yet Thai cuisine, like its people, has maintained its own unique identity.

The distinct flavors of Thai cooking come from the local spices and produce: coconut milk, lemongrass, tamarind, ginger, garlic, basil, palm sugar, turmeric, peppers, shallots, spring onions and chili which has become one of the main players in Thai taste and much Thai food is fiery hot. Fish sauce and shrimp paste appear in nearly every recipe as well. Making the taste a harmonious blend of the spicy, salty, subtle, sweet and sour. Thai food is mostly stir-fried, boiled, steamed, some are grilled but, like most countries in the region, a lack of fuel in the old days precluded baking.

Some of Thai most well known dishes are Tom Yum Gung – spicy prawn soup with herbs, Pad Thai – stir fried rice noodles, Gaeng Khiew Waan – sweet green curry, Tom Kha Kai – Spicy and sweet soup with chicken and galangal, Panang – dry sweet curry, Som Tam – papaya salad, among other tasty dishes.

How To Copy Restaurant Recipes

Copying restaurant recipes can be easy or hard. It depends on whether a dish is simple, as many side dishes tend to be, or complex, as many main dishes or entrees are--especially the ones that are considered to be a restaurant's "billboard" or signature menu item.

The key to becoming a skilled restaurant menu copycatter is to sample a wide variety of dishes from many restaurants. Also, you should try to train your taste buds and nose to be able to detect and differentiate between different spices, herbs and other flavorings. Make a list (mental or on paper) of all of the ingredients you think are in the next food item you have in a restaurant, and ask your waitperson to tell you if you pegged them correctly.

If the waiter, cook or manager of your favorite recipe is willing to give you a copy of the actual recipe used to create a particular dish, you are most of the way home to being able to copy it in your own kitchen.

Having the list of ingredients and some instructions for putting them together and preparing them is most of the battle, of course. But even then, you might have to compensate for not having some special cooking utensils or devices that the restaurant uses to make the dish. Or, you might have to scale down the recipe considerably if the recipe you're given is for making large batches at a time.
There are books available now that have worked out these problems for you. Their authors have spent many hours tracking down or figuring out scores of those secret restaurant recipes, testing them over and over, and then modifying them as needed for the average cook's kitchen.
Where there's a will there's a way. If it is your fondest desire to be able to copy your favorite restaurant's top recipe at home, know that you can do it ... so get to work!

If Thai And Chicken Don't Get Your Heart Pumping And Your Mouth Watering Then

Welcome to the Gourmet Chicken Series. Today we bring you Thai Pandan Chicken
Ingredients: 1 package chicken wings or small chicken drumsticks, 1 package pandan leaves, oil for deep frying, Marinade: 1/2 can good quality thick coconut milk, 2 tsp. ground coriander seeds, 2 tsp. dark soy sauce, 2 tbsp. fish sauce, 2 tbsp. oyster sauce, 2-3 cloves garlic, 1 thumb-size piece galangal (or ginger) peeled and sliced, juice from half a lime, 1/4 tsp. pandan paste, 1 green chilli, de-seeded and minced (optional)
Method: 1. Place all marinade/sauce ingredients in a food processor. Process well. (NB: that the sauce will turn bright green, which is what you want)
2. Taste test the sauce for salt and spice. (If not salty enough, add a little more fish sauce. If too salty, add a little more lime. If too spicy, add more coconut milk. And if it's not spicy enough, add more green chilli.)
3. Pour 1/3 of the sauce over the chicken and mix to combine.
4. Allow to marinate in the refrigerator for at least an hour before cooking, or preferably overnight. (NB: that the longer the chicken marinates, the more "green" it will appear. This is a good sign, as it means the chicken has been infused with the flavor and color of the pandan)
5. Pour the rest of the marinade/sauce into a bowl or container. This will be used later. (NB: If you plan to let the chicken marinate overnight, place covered sauce in the refrigerator)
6. After the chicken is done marinating, take a long pandan leaf in your hand and use it to "wrap" the drumstick or chicken piece.
7. Start wrapping several inches down the leaf to allow enough extra for tying both ends together when you're done. The leaf needn't cover the chicken completely - 1 pandan leaf per chicken piece is enough. If using drumsticks, start and end the wrapping at the end of the drumstick (on the bone).
8. Deep fry the chicken pieces (this takes between 10 and 18 minutes depending on the size of the pieces and the heat of your oil), or grill them on the barbeque. Cook until chicken is golden brown and pandan leaves have turned dark/brown.
9. Serve together with the pandan sauce you made earlier (this sauce can be served at room temperature or gently heated up, if preferred. (NB: don't overheat or cook it, as you will then lose most of the flavor and nutrients of the sauce).
If serving as an appetizer, place the sauce in a bowl in the center of your serving platter for dipping. If an entree, serve with plenty of Thai jasmine rice with the sauce either poured over the chicken, or served on the side. To eat, unwind the pandan leaf from the chicken piece and discard. Dip the chicken into the pandan sauce and eat, or pour some of the sauce over the chicken and enjoy with rice. This makes a terrific party food!

Food Metal Detectors

An essential part of a comprehensive contamination control program, food metal detectors are primarily used in food and pharmaceutical industries to detect metal contamination in packets or products. With the highest accuracy and reliability, a food metal detector has the ability to detect all types of metals - whether it is ferrous, non-ferrous, or stainless steel. It plays a prominent role in ensuring product safety, equipment protection and regulatory compliance in the food industry. Furthermore, it is vital to enhance the reputation of a firm.
The working of food metal detectors is quite simple. The appliance consists of a balanced, three-coil system, wound on a non-metallic frame. The center coil is attached to a high-frequency radio transmitter, and the other coils serve as receivers. When anything metallic passes through the coils of a metal detector, the high frequency field is disturbed, thereby enabling easy detection of metal particles. However, the ease of detection is based on factors such as magnetic permeability and electrical conductivity of metals. Nowadays, many of the sophisticated types of food metal detectors come attached with automatic reject mechanism, to reject products on immediate detection of metal contamination.
Depending on the specific purpose, different types of metal detectors are available for checking metallic contamination in the food industry. For examining small and unpacked goods such as vegetables, snack items, frozen foods, sea foods and poultry, conveyor type metal detectors are most suitable. Metal detectors with advanced microprocessor-based technology are highly advantageous for checking coarse-grained food stuffs such as popcorn, cornflakes and soup noodles. Also available are pipeline metal detectors with hygienic stainless steel construction, ideal in pumped applications such as baby food and sausage meat.
Similarly, bakery industries employ metal detectors coupled with high frequency, crystal-controlled oscillators. In certain cases, food items such as cheese, jam and pickles generate a signal in the metal detector although metal is not found in them. This is known as product effect. For such applications, pinpoint metal detectors with analog technology and modular electronics are the perfect choice.
It is important to note that all food metal detectors cannot guarantee a metal-free food product. But a properly designed, installed and well-maintained unit, combined with an effective metal contamination control program, can best serve the purpose

Tasty Thai Food - Spicy, Salty, and Sour

Food is like a drug. How true is that? This is especially true for me when it comes to Thai food. Once I get started on any Thai dish, I get addicted to more of the same. But hey, there has to be worse addictions that good food right? Some culinary writers describe Thai food as being similar to Chinese food but with a sting. Well, as someone who has lived in Thailand for a number of years now, I think the aromatic, delicious, hot, spicy Thai food is in a class of it’s own, and there is nothing to compare it’s uniqueness with.
Another fascinating fact with Thai food is the variety. If I lived here for a 100 years and tried a different dish everyday day, I don’t believe I would have time to sample it all. The county is split into 5 regions; North, Northeast, East, Central, and South and each region, province, and sub province, all have their own unique dishes and foodstuffs.
Thai food should not just be categorised as being hot and spicy though, as there are many herbs and spices which are also combined to give the individual dishes their distinctive tastes and aromas.
Ever heard of Thai food described using the 3 S’s of flavor? Spicy, Salty, and Sour. It’s the harmonious blend of these 3 that contribute to this gorgeous gastronomy. Let me break this down a little for you.
Spicy – Chili (Prik)
There’s a whole history on how the chili became a part of Thai cooking and I’ll save that for another article, but basically the Europeans, (Spanish or Portuguese) introduced the Chili into the old Siam in the 16th century, and it’s been and integral part of Thai cooking ever since. People who try Thai food for the first time should do so with extreme caution, as there are some dishes that burn your throat so hard that it’s painful to the inexperienced pallet.
Fish Sauce - Salty
Fish sauce is simply called "Nam pla” which when translated means water fish. In Thai cooking this us the second most important ingredient. Fish sauce is made by brewing fish or shrimp mixed with salt and decanting the fermented result into bottles. On its own it smells quite unpleasant but when added to the cooking or sprinkled over rice, it really does contribute to the exotic flavors of Thai

Lime - Sour
The lime known in Thai language as "Manao”, is used at every opportunity in a whole variety of Thai dishes. The main role of the lime is to repress the salty taste and strong odor of fish sauce.
Bon appetite!

Cheesecake - Can It Be Frozen?

Yes cheesecake can be frozen and it freezes very well, if you are having a party next week and you won't have time to prepare your cheesecake at that time, as I'm sure you won't, you can bake your cheesecake a week or so in advance and freeze it, but you must package it properly, but not by wrapping it with tin foil as many people do.
Tin foil is a metal and will cause freezer burn, what you need to do is place your cheesecake in a freezer for 4 to 5 hours just to get it really cold, remove it and wrap it with a plastic film wrap and place it in a freezer bag, try to get all the air from the bag.
Now place the wrapped cheesecake back to the freezer and let it alone until you need it. The day of your party take your cheesecake from the freezer and unwrap it, place it in a container that fits it well and place it in your refrigerator until you are ready to use it ,it only takes a few hours to thaw out.
By freezing your cheesecake you have so much more time to devote to other things for your party, do you need a good recipe for a real gourmet cheesecake then go to.

Secrets of Thai Massage is Total Relaxation

Every culture of the world practices some kind of massage. Thailand has a long standing history of massage where the person gets “stuck heart” or as the Thais put it “Dtit jai”. Anybody who has undergone a Thai massage gets heart-stuck to it. Like Thai food, visitors also get addicted to Thai massage. It is so popular that most towns have at least one massage parlor. Massage is an integral part of Thai culture, as parents “massage” their children and thus pass the skills down through the generations. Thai massage originated in Thailand but today taught in all major massage school. These oriental techniques bring Eastern massage philosophies here to the West, where they are used to release tension and bring an overall improvement to one’s well being. This total relaxation helps you to win your depression.
Thai massage just like Ayurvedic massage technique integrates certain Eastern spiritual techniques into traditional massage. During a Thai massage session, you can expect to have your muscles kneaded so they soften from all of the tension knots. However, the difference between Thai massage and traditional massages is that Thai massages use certain Eastern techniques such as deep breathing, and the knowledge of pressure points. The end result of total relaxation is always assured in every form of Thai massage.
Total relaxation with a Thai massage session
You may fall in love and addicted to Thai massage and you’ll likely never want to return to a traditional western massage again. Thai massage therapists believe that, to give a good massage, one has to be in tune with their body. Your body and mind have to be in a state of total relaxation. To be tense during a massage, they say, is to defeat the very purpose of getting a massage. You cannot release total tension if you resist the Thai massage methods. That’s why these Thai massage techniques are so effective.

Bakery Management

Bakery management is the means of handling bakeries. Management takes a lot of effort, but through common sense, knowledge and, of course, hard work, this may not seem to be as tough as it seems.
One of the greatest steps in bakery management is introducing cross-merchandising in the bakery. To do this, you could display fresh herb breads near fresh herbs, or you could cut up your loaves for the customer to catch the taste. Also, try cross-merchandising your bakery items with the deli and soup counters. Keeping coffee on display with the other bakery items will definitely help the loaves fly off the shelves.
The customer gets to know about the bakery through signs put up in your shops—so make sure that the customer is comfortable in the bakery by providing proper signage. Signage may be in different shapes and sizes, with small signs for cookies and muffins and bigger signs for sectioned areas of the operation. If you prefer handwriting your signs, make sure they are legible and attractive.
Another important aspect of bakery display is color. The best colors for a bakery are browns and beiges, but to liven up the operation, bright colors like red and yellow will complement any display. When concentrating on lighting, don’t over- or under-light key areas of the bakery, as lighting adds life to your products. Be certain to watch lighting systems so that you can ensure cleanliness and accuracy of the beams and so that you can identify and replace burned out bulbs immediately.
Cleanliness is an important factor in ensuring the return of customers. No customer wants to find a dusty food counter or a spotty sneeze guard, so make sure the staff wear hairnets, hats and disposable gloves while handling bakery items. Have a well-stocked shelf of favorite bakery items at all times. Try variety, as customers get bored of the same items over and over again. Always make it a point to give the best service to customers by providing staff with the required training. You could try handing out customer comment cards to get comments on your operation. Keeping sample stations in the bakery is also not a bad idea; sampling proves to be a great customer service tool. Once the customer tastes the food, their cravings are satisfied and thus, the sale is closed much faster.
The final aspect of bakery management is to keep promotions and contests in the bakery. Use national holidays for special promotion periods to have customers bursting through the door. Holding bake-offs where you could encourage your customers to show off their secret recipes is also a great idea.