The Best Thai Family Holidays

Relaxation, sight seeing, time with the family or spending time alone; whatever your reasons are, there are as many opinions about holidays as there are people in the world. The tensions and grinding routines of every day life and work necessitate a vacation. This is paramount in ensuring both physical and mental health. Family holidays are common ll over the world in many of the countries both near and far.

One such country is Thailand. The exotic land of delicious Thai food, Thailand has many wonderful activities for the whole family to enjoy. For children, Thailand is perhaps an endless joy ride filled with theme parks, beaches, jungle treks, swimming, diving, water sports, elephant rides, water parks and national parks.

Explore the cities and towns of Thailand for many varieties of entertainment. The nightlife of Pattaya will enthrall you with its dancing, music and warm people. It is one of the cities of Southern Thailand that offers many chances for a complete night out. Moreover, if you are seeking adventure, take your family on one of the thrilling trekking expeditions on elephants. Wander though the impenetrable woods of Thailand as your elephant calmly rocks you in your search for unique and rare flora and fauna.

Another popular spot is the Ko Samet island. With the city of Bangkok close by, this island is better known for its quietness and calm. It is not the best place for parties or diving so less crowded. This has become the reason for many locals and international visitors for preferring it over others.

The party life of Ko Samet comes alive on the weekends when people are usually seen crowding in and around the bars of the central area. For those wishing to stay away from them, they can easily remain away from the bars and maintain their peaceful holiday.

Although the island is not advertised as a resort, it has an excellent modern resort known as Ao Prao. Located towards the West, this resort is a favorite spot for many of Thailand's elite class. Many well known Thai actors and actresses are also frequent visitors. Another resort is the Silversand Resort that is near the Ao Phai beach. The bar at this resort serves the most delicious steak and fries that should certainly be tried.

Ko Samui, another island towards the Gulf of Thailand, is also a quiet place. Families and couples can enjoy the comfort and peace of natural surroundings because of the thick woods and vast beaches. Consider the Choeng Monis beach for a calm romantic day out as this beach is secluded and private as opposed to the others that have a large number of visitors.

The island of Phi Phi is perhaps one of the best places for family holidays. Because of its secluded location, less activities and low nightlife, this island has a smaller number of tourists than the others. Water sports like diving and snorkeling are the popular sports offered here.

Travel And Enjoy The Cuisine In Asia (Thailand)

Thai food has become the world's most popular cuisines. It is highly regarded as culinary forms throughout the world. Influenced by Indian and Chinese cookery skills, Thai cuisine has combined those arts and created the uniqueness of its own. Like all local and national foods, the Thai cuisine exposes a great deal about the country.

Thai cuisine is known for its spicy, sour, sweet, salty and bitter flavors. Thai food is popular in many Western countries especially in Australia, New Zealand, some European countries including the United States, the United Kingdom and Canada. Each Thai restaurant has its own specialties.

Some of the most-preferred dishes of Thailand are Kai Ho Bai Toei, Thotman Plakrai or Thotman Kung, Fish or shrimp fritters; Yam or Thai salad, Tomyam (hot and sour soup); curry and namprik with fish vegetables the sweets famous in Thailand are salim, thapthim krop, lotchunng, khanom chan, coconut-cream gelatine, thong yot, foi thong etc.

Thai Curry - There are four main curries in Thai cuisine including green, red, yellow and massaman. The curry pastes made from herbs and spices are the heart of all Thai curries. Its main ingredients are chili, garlic, shallot, galangal, coriander root and krachai.
Titbits - These can be appetizers, accompaniments, side dishes or snacks. They comprise satay, spring rolls, puffed rice cakes with herbed topping.
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. Some of the popular Thai noodle dishes are Pad See-U, Land-Da Noodle, Pad Thai, Pad Woon Sen, and Pad Kee-Mow.

Salads - Thai salads are an important part of Thailand's foods. Thai salads are sour, sweet and salty. It is prepared from fish sauce, lime juice and a dash of sugar. Fresh herbs like marsh mint, lemongrass, kaffir lime leaves and cilantro are used for garnishing. Enjoy different salads varieties in Thailand including Som tam, Larb, Namtok, Yam, Thai Grilled Chicken Salad, Rose Petal Salad, Tossed Green Salad with Cashews, Pineapple Salad with Cucumber, Peanuts, & Fresh Herbs and much more.

Thai Meat Dishes - Thai cuisine is incomplete without having Thai meat dishes. Some of the popular meat dishes are Chicken Curry, Gaeng Gari Gai, Green Bean Curry, Masaman Curry with Beef, Pineapple Prawn Curry, Ginger Chicken, Laab Gai, Spicy Chicken with Thai Basil etc.

Thai Soups - These are really tangy. Some of the best varieties of Thai soups are Tom Yum Gung, Tom Kha Gai, Authentic Thai Coconut Soup, Cindy's Thai Hot and Sour Soup, Duck Legs in Green Curry, Spicy Chicken Thai Noodle Soup and Hot-and-Sour Prawn Soup with Lemon Grass.

How to Make a Thai Steak Salad

Steak is delicious when you pair it with salad but you can also use it as an ingredient in salad. The following Thai salad recipe is really good and it makes a big different which cut of meat you choose. Get the best piece of steak you can afford and this gourmet salad is sure to become one of your favorites. Take care not to overcook the steak. Medium rare is good and medium is all right but do not go beyond medium or it will not have such a nice texture.

You can serve this delicious dish over rice or lettuce and anyone who loves Thai food will love this because the Thai flavor is unmistakable. This recipe is cool and refreshing and ideal for a summer day when you want something cold but also meaty and satisfying.

Typical Authentic Thai Ingredients

This is an authentic Thai dish rather than one of those westernized Thai recipe so, if some of the ingredients are unfamiliar to you, go easy with them. Fish sauce, for example, has a very strong and salty flavor. This condiment is served with everything in Thailand but you might find the flavor unusual or the concept of adding fish sauce to a beef-based dish strange.

The mint is also unusual if you are more accustomed to western style salads but it really does give this recipe a fresh flavor and bring out the flavor of the marinated meat. You can tinker with the marinade, adding more sugar if you have a sweet tooth or more fish sauce if you think it is too sweet. This is an aromatic dish rather than a spicy one and a lot of Thai recipes would fit this description. The lack of spices means the flavor of the steak really stands out.

What you will need:

1 1/2 lbs steak fillet, 1 inch thick
1 cup chopped fresh mint leaves
1 cup chopped fresh cilantro
2 chopped green onions
1/2 diced English cucumber
1 pint cherry tomatoes
1/4 cup white sugar
1 tablespoons sweet chili sauce or red curry paste
1 cup lime juice
1 stick lemongrass in 1 inch pieces
1 head lettuce, in bite sized pieces
1/3 cup fish sauce

How to make it:

Stir the cilantro, mint, green onions, lime juice, lemongrass, fish sauce, sugar, and chili sauce together in a bowl until the sugar dissolves. You can add more fish sauce or sugar to balance out the flavor if necessary. Grill the steak for about five minutes per side until it is medium rare or medium. Slice it into thin strips and add the meat and its juices to the sauce.

Stir the mixture and let it marinade for at least three hours in the refrigerator. Arrange the lettuce in a serving bowl and top it with the cucumber. Spoon the steak and sauce over the top and arrange the cherry tomatoes on it. Serve garnished with fresh cilantro leaves.

A Look at the Connection Between Coconut and Cholesterol

If you are fond of Thai food then you may also be worried about the effects of coconut and cholesterol. This is because it is widely believed that coconut milk is rich in cholesterol. There is however no clear indication whether coconut is indeed healthy or even unhealthy.

Those who study and know nutrition caution us against the misinformation that is being spread about coconut and cholesterol. In this regard, ordinary persons as well as medical fraternities and also the media are all clueless about the truth of the matter. A lot of the disinformation being spread can be ascribed to the motives of the American oil industry that frowns on the consumption of tropical oils such as coconut oil.

Thais tend to consume plenty of coconut oil in large amounts but when these people underwent tests to find out the effect of coconut oil on their cholesterol levels, no alarming facts came to light. The reason why nothing was found was because almost fifty percent of fatty acids contained in coconut fat are nothing but lauric acid which is something that is also present in the milk from mothers.

Lauric acid provides a number of health benefits and one such benefit is that it helps to transform itself into an antiviral, antibacterial, antiprotozoal monoglyceride called monolaurin that will normally easily destroy viruses such as those that cause influenza, HIV and herpes.

Many studies are being conducted to establish the effects of coconut consumption on cholesterol levels. Not even one study has been able to find anything seriously wrong with those who consume coconut oil in significant amounts. On the contrary, studies have shown that nothing goes wrong with the serum cholesterol levels even after consuming a lot of coconut oil.

Many people have the wrong idea about coconut and cholesterol. They actually believe that coconut is not good because it is a saturated fat that is bad for their health. Though it is indeed a saturated fat, it must be remembered that not all saturated fats are bad and so in the case of coconut oil, the saturated fat from it is in fact loaded with good cholesterol.

More than two thirds of the coconut oil fat is nothing worse than medium chain fatty acids. These medium chain fatty acids can easily be assimilated in the body and so are not dangerous.

In fact, eating coconut oil offers you a chance to enjoy many health benefits. This is because of its high amount of lauric acid content which among other things helps to ward off heart diseases.

How to Prepare Yourself For Cooking Thai Food

Ever wondered how Thai stir fries and noodle dishes taste so fresh and appetizing? The secret behind it is the manner in which they are cooked. Typically, Thais cook their food at flaming temperatures and just for a few minutes. This method helps retain the natural flavors and nutrients of the ingredients, especially vegetables that retain their crunchiness.

The secret to cooking delicious Thai food lies in preparing ingredients before starting the actual cooking process, because cooking in a wok is 'fast and furious.'

Preparing to Cook Thai Food

The best way to start preparing for cooking Thai is to complete the grinding first. So, if your recipe requires some paste, get that done and ready first. You can use a food processor or a traditional pestle and mortar to do the grinding and retain the taste and authenticity. Else, use a coffee grinder for dry grinding.

Once you've got the grinding done, ready the vegetables. Cut your vegetables in to desired shapes and sizes and place them in separate dishes on your kitchen counter based on how they are to be used in your recipe. Chop any meat (if the recipe demands it) or meat substitute such as tofu, if needed once the vegetables have been chopped.

Cooking Thai Food

In order to cook Thai food at home, you don't need any special cookware.

Wok: the most important cooking tool. If you don't have a wok, you can even use a deep frying pan. Buy a wok made of high-quality SS (stainless steel). You can also buy a wok with non-stick coating.

Spatulas: also known as wooden spoons or shovels, they are used to stir-fry the various ingredients. Use soft wooden spoons if your wok has a non-stick surface. Spatulas made of hard material can damage your wok's coating.

Oil: peanut or coconut oil is the preferred choices for most Thai chefs. Both oils give a good flavor to Thai food dishes whether stir-fried or deep-fried. Other oils that can be used include canola, sunflower, and corn etc.

Heat: heat should be kept on medium-high or high for best tasting Thai food.

Finally, arrange your dish on a serving platter or simply eat it from the wok. Thai food tastes best that way!

For more information on how and where to get a traditional pestle and mortar or Asian kitchenware visit our Thai Food website.

Simple Pad Thai Recipe - An Authentic Thai Taste With No Cooking Experience Need

Pad Thai is one of the most Authentic Thai Food Restaurant prepared. This delicious dish is filled with some of the healthiest ingredients. So, cook great, get healthy, and enjoy yourself with this simple yet authentic Thailand mealthat taste exactly like the original!

Tools
Wok/large skillet
Pot
Blender to chop,and grate some ingredients
Large Spoon

Ingredients
salt
4 eggs
3 cups bean sprouts
6 ounces pad thai rice noodles
3 tablespoons lemon juice
3 tablespoons ketchup
1 tablespoon brown sugar
1/4 cup fish sauce ***
3 tablespoons peanut oil
1 tablespoon minced garlic
1 1/2 teaspoons red pepper flakes
2 cups grated carrots
1 cup green onions cut in 1-inch pieces
2/3 cup chopped peanuts

(it is best to chop, and grate the ingredients before you begin)

Servings 4-6

*** There is no substitutions to fish sauce, it can be purchased at any local food store. I normally get mine at Meijers in the traditional foods aisle. Do not get oyster sauce, nor clam sauce, but a labeled fish sauce.

Steps

1.Boil water in pot and put in the bean sprouts in boiling water for approximately 30 seconds then remove, and bean sprouts drain well. Set off to the side.

2.When the water returns to a boil then add noodles. Let the noodles cook for 3 to 5 minutes or until tender but firm; drain and rinse under cold water.

3. In a small bowl, beat the eggs and add a pinch of salt.

4. In another small bowl, stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl. Set aside for later use.

5. Heat the peanut oil in a wok/large skillet over medium-high heat. Add the garlic and let it fry for a few seconds. Then add the pepper flakes and grated carrots. Let it cook for one minute, then remove.

6.Again, add a little bit of peanut oil to the wok/large skillet. Add the beaten egg, and gently scramble.

7. When the eggs have set, pour in the sauce mixture, carrots, bean sprouts, noodles, peanuts, and green onions and toss together.

8. Serve Hot.

9. For more flavor, you can add the lemon juice before serving to each plate.

Discover Authentic Asian Dishes in Dorset

Discover the amazing taste and smell of authentic Asian dishes in Dorset. There are quite a few Asian restaurants that serve authentic dishes in Dorset. You can enjoy some of the exotic dishes during your holidays in Dorset and also during you Torquay holidays. There are many restaurants you can try during your holidays in Dorset and also during your Torquay holidays; however, there are two that you should not miss during your Torquay holidays and during your holidays in Dorset. They are Tuk Tuk Thai Restaurant and Indis - an Indian restaurant.

Tuk Tuk Thai Restaurant

It is an authentic Thai restaurant you should try during your holidays in Dorset. It is located in Bournemouth. You can drive over to this restaurant and enjoy a unique dining experience. If you want to enjoy authentic Thai hospitality and cuisine, then Tuk Tuk Thai Restaurant is the best place for you to enjoy a fine dinner. One of the most popular dishes in any Thai restaurant is the Pork dishes, and this restaurant is no different. However, the pork dishes available at this restaurant are some of the best in Dorset. You can also choose poultry and seafood dishes at this restaurant. If you like seafood, you will enjoy the authentic Thai seafood dishes at this restaurant. Lobster and prawn are some of the popular seafood dishes Available at the restaurant. One of the must-try dishes at Tuk Tuk Thai Restaurant is the Chicken Green Curry, you can ask the chef to go easy on the spice if you are not too comfortable with spicy food. The restaurant also has a take-away service, so you can order some Thai food to take back to your holiday cottage. Enjoy a unique dining experience at this restaurant during your Torquay holidays.

Indis

Indis is an Indian restaurant that you must try dining-out at during your holidays in Dorset. This was started in the year 2002 and has since then has become one of the popular Indian restaurants in Westbourne. Indis is situated in Westbourne. The restaurant uses separate curry pastes in all its dishes, unlike many of the other Indian restaurants. Many Indian restaurants serve spicy food; however, at Indis you can enjoy authentic Indian dishes that are not too spicy. The dishes at this restaurant are cooked with the best ingredients. A few of the dishes you should try are; Chicken or Lamb Tikka or Sheek Kebab and Paneer Chicken (Succulent chicken cooked with capsicum, fresh herbs, onions and served with homemade cottage cheese), the Goa duck, Minty Lamb and the Whole Lobster Platter are worth trying. These are just few of the dishes available at the restaurant. In case you do not know what to choose, you can ask the chef for suggestions. You should dine-out at this fine Indian restaurant during your Torquay holidays.

Fruits From Thailand

It is said that Thailand is a real paradise for fruit lovers and one can find an incredible variety of fruits all over Thailand. Thailand is abundant in fruits and it serves as one of the most important revenue generators for the country. A great number of fruits can be easily found at the numerous fruit shops, supermarkets and market places. The fruits that are available here are much cheaper when compared to other countries. Sometimes fruit sellers end up offering tourists fruits to taste for free. This practice is more prevalent on beaches where the tourists spend most of their holidays.

Traditionally, the Thais finish a meal with fruits. Sweeter Thai desserts are kept for snacking in between meals. A Thai breakfast normally comprises of variety of fresh fruits and traditional sweets. Besides being delicious and healthy, eating fresh fruits after a Thai meal is sure way of putting off the burning sensation in the mouth after eating spicy Thai food.

In Thailand, fruits are generally sweet including those which are suppose to be sour. One of the best fruit producing places in Thailand is Phuket Island. It is noted for its pineapple. Pineapples grown here are famous throughout Thailand and are particularly sweet and crunchy. They are also a major export product. Fruits like Rambutan, Bananas, Papaya, Durian, Guava and Mangoes are also grown in Thailand. Recently, several temperate fruits like Apples, Strawberries and Peaches are being grown successfully in the mountain areas of Thailand. The farmers always concentrate on growing more fruits using new methods of cultivation. This ensures that Thailand never faces a shortage of fruits in any season of the year.

Thai BBQ or Barbeque Chicken Recipes

What makes Thai BBQ chicken recipes so delicious? It is all the wonderful and unique spices and ingredients that are used to deliver a flavor that are taste buds enjoy. These recipes are wonderful and give us a new view of how we look at barbeque sauces. You will learn once you begin to try other countries bbq recipes that many spices and ingredients can make delectable sauces that everyone will love.

This first Thai BBQ chicken recipe will give you an idea of all the different items that make your own barbeque sauce liven up the dinner table.

You will need 16 ounces of cubed chicken, 2 tablespoons of curry powder, 1 teaspoon of seasoning salt, 1 garlic clove minced, 1 tablespoon of your favorite cooking wine, 1 tablespoon of chopped ginger, 3 tablespoons of soy sauce, 1 tablespoon of honey, 1 small can of pineapple chunks, 1 green pepper cubed, 1 red pepper cubed, ½ cup of coconut milk, ¼ cup of soy sauce, a tad of Tabasco sauce. Mix together all ingredients except chicken, and then marinate the chicken chunks overnight in the refrigerator. After marinating, place each vegetable, pineapple chunk and chicken on a skewer and grill until done.

You can also use part of the above ingredients to create wonderful dipping sauce for your Thai barbeque chicken. Just do not use the sauce that you have marinated the chicken in overnight. Just use enough of the sauce to cover the chicken and reserve the rest for your dipping sauce. Everyone will love this tasty recipe and you will love trying coconut milk for many of your bbq sauces. Pineapple and coconut milk will give your favorite barbeque sauce a new flavor that not many people have tried, but once they do they love the flavor.

Thai Herbs - Kraprao, Lemon, Lemon Grass, Pepper, Pumpkin and Shallots in Thai Food

Krapao

Kra prao or sacred basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat dishes to reduce the smell of the fish meat. Fresh leaves are sprinkled on food before removing from heat.

Benefits:

- Reduce sugar in blood

- Release tension

- Stomachic

Kra Prao Use in Thai Food:

- Khao Phad Kra Prao

Lemon

Lemon juice is used to make a sour taste in Tom Yam, Som Tum, Phla, spicy salads and many chili pastes and also lemon juice for drinks.

Benefits:

- Expectorant

- Carminative

- Antiscorbutic

Lemon Use in Thai Food:

- Tom Yum Kung

- Tom Kha Kai

- Som Tum

Lemon Grass

Lemon grass is spicy and bitter and used for seasoning the Thai food and as the main ingredient in every recipe of Kaeng Phed, spicy salads and Tom Yam.

Benefits:

- Antibacterial, Fungal, Yeast

- Diuretic

Lemon grass Use in Thai Food:

- Tom Yum Kung

- Tom Kha Kai

- Kaeng Khiao Wan Kai

- Beef Masaman

- Kai Phad Phed

- Phanaeng Kai

- Nam Ya Pla

Pepper

Pepper is popularly found in every kind of chili paste, in soup together with coriander root and garlic and as well sprinkle in for a good smell. It is normally used in cooking of Kaeng Phed, Kaeng Pa and Phad Phed.

Benefits:

- Expectorant

- Diuretic

- Stomachic /colic

- Digestive

Pepper Use in Thai Food:

- Kaeng Khiao Wan Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Phanaeng Kai

- Khao Phad Kra Prao

Pumpkin

Fresh leaves and young flowers are blanched or boiled to supplement with the chilli paste. Its flowers are used as ingredients in Kaeng Lieng and Kaeng Som. Besides, the ripe pumpkins are used in many dishes both soups and fried dishes. It is also good to make many recipes of desserts; pumpkin boiled in syrup and pumpkin in coconut syrup.

Benefit:

- beta carotene

Pumpkin Use in Thai Food:

- Kaeng Liang

Shallot

Shallots are used to reduce meat savory and as seasoning and also the main ingredient in chili paste for Kaeng Phed, Tom Kloong, Kaeng Lieng, Tom Yam, Lhun, Yam, Larb and Nam Prik and as well in some desserts.

Benefits:

- Stomachic

- Catarrh relief

Shallot use in Thai Food:

- Tom Yum Kung

- Kaeng Khiao Wan Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Phanaeng Kai

- Phad Thai

- Khao Phad Kra Prao

- Nam Ya Pla

Thai Food - Adding a Bit of Spice to Your Life

When you go to an exotic new country, one of the best parts of the experience can be sampling new taste sensations at the local restaurants.

Thailand is no exception. This is a country of culinary delights. From the extra spicy to interestingly sour you will find a wide range of local foods that will delight your taste buds, fill your belly and soak up tons of booze before you hit the town.

Thai food is typically spicy and has many herbs and spices; this is for a few reasons.

One, Thai's love spicy food and two, the spices often have medicinal purposes.

Many of us from major western cities already have a fairly good idea of what Thai food is from our own local restaurants. Still, the food here is obviously going to be better, made with local ingredients and not exactly what you expect.

The first major difference that you will notice is that there is no knife on your place setting. Instead you get a spoon!

This goes back to ancient Buddhist customs where serving someone a large piece of meat would be deeply offensive; so all pieces of meat or fish are already cut into small portions that can be easily brought to your mouth with a Thai spoon.

Another big difference is that Thais rarely eat alone and everyone shares each other's plates of food. Typically, if two Thais go out together they will order three main courses. If three Thais go out together they will order four main courses, and so on and so on.

Soup also comes with every meal; but unlike in the west they don't eat it as a separate course. Instead it is enjoyed at the same time as the main course as a way to incorporate a variety of taste sensations.

Almost all Thai meals are served with a plate of rice.

Every course brought to you will provide you with complete taste balance. If one part of your meal is very spicy, the other part will be very bland. If part of your meal is sweet, another component will be sour.

This is also part of the Buddhist way of looking at meals.

A Different Type Of Curry

Curry is used in many Thai dishes but in a different way than you will be used to if you associate it with Indian food.

Indian curries tend to burn in your mouth for long periods of time Thai curries, on the other hand, tend to burn hotter at first, but quickly diminish in your mouth. Nearly all Thai food is spicy. Hot peppers are in most dishes. If you want non spicy, make sure to request that!

Indian curries are also made from dried spices while Thai curries are made from fresh herbs.

A Typical Thai Meal

A typical Thai meal incorporates many different courses including:

o Tidbits: Small items to get your appetite going including spring rolls, satay and puffed rice balls.
o Hot Salads: These are often spicy and more often than not have meat or fish in them.
o Main course: Served with soup and rice.
o Dips: Sometimes a main course all their own, sometimes they are included to be shared as part of the tidbit or main course. They are accompanied by vegetables or small pieces of meat.
o Curries: These can also be a main course or stand out on their own. Curries almost always have meat or fish in them.
o Desert: Because of how spicy most Thai meals are, Thai deserts are often much sweeter than you may be used to. They may add the pounds but they will be delicious!

Remember that Thai's don't differentiate between Breakfast, Lunch and Dinner. So you will not find the wide variety of breakfast foods that you will in most places. There are tons of restaurants that cater to foreigners and that have excellent Breakfast food and buffets.

It is not unusual for Thai restaurants to serve food as it is ready. It is not considered rude to begin your meal when your food arrives. I have been to restaurants where I was finished with my meal before my friend's food arrived.

This is not uncommon and not considered rude to eat when your plate arrives.

It is also not uncommon for a group to order and all share the same meal. I have seen many Thai's order 3 plates of food and then just share at will. If you have an aversion to someone taking food off your plate, you need to make this clear as most people that eat here do so in group settings and it is considered part of the meal to share.

Most places you eat will not offer 'real' napkins or paper towels. Instead, they bring you toilet tissue. Again, don't be offended by this. It is just part of the course. You will also notice that after a meal, most Thai's get up and go to the rest room and wash their hands carefully.

Tipping is not considered necessary but it is VERY appreciated. I suggest a tip of 20 baht to 100 baht for a meal. It all depends on the price. I know most that read this will disagree but if you have a great meal and you had good service, give a nice tip to your waiter. To do this, you place the tip outside of the bin. If you place the tip inside, it is shared with the entire staff or goes to the owner. If you want to tip your waiter, pay your bin and think separately give them 50 baht (or whatever amount you have decided on) in another hand. This assures that the tip goes to them.

My Favorite Beer to Have at the End of a Long Week

Any time my buddies and I get together, we always have a difficult time deciding what types of beer to get. Of course, different people have different tastes, so there are often varying opinions on this subject, leading us usually to go our separate ways with our purchases.

When it comes to going out to a restaurant though, everyone is on their own and happy to be. Here are some of the beers that I choose to order.

I will start out by mentioning the obvious choice for me any time I see it on a menu, and that is none other than a Rolling Rock. The light version of this beer is too light, but the regular brew when served fresh out of a tap is very tough to beat.

Another craft ale that I thoroughly enjoy is Stella Artois. Coming way from Belgium, this is a very tasty beer; however, try not to order it in a bottle, as the volume is less than your standard bottled beer.

Any time I'm out for Chinese or Thai food, I always find myself ordering a Singha. This beer is heavy enough to cut into the spicy food that I always order with it, but not too flavorful to overpower and overwhelm my taste buds.

If you want to talk about smaller breweries that I enjoy, one of the finest beers to get on tap in my opinion is the Harpoon IPA. Getting this beverage with a dozen oysters or with a bucket of mussels is tough to beat for me.

Finally, I will mention a rare beer that any time I see it on a menu (which is not so often) I have to get it. And that beverage is none other than Red Seal. The Red Seal American Amber ale finds the perfect balance of taste, refreshment and hops. I just love this one and highly recommend getting it if you ever see it.

I hope that my advice has helped to educate you on a few different beers that you may not have known much about prior to reading this article.

The Fascinating History of Chopsticks

Historians believe that chopsticks first cropped up in China over 5000 years ago. Back then men used to cook their food on little self made fires, and started to use sticks to get their food from the fire to avoid burning themselves. As man became wiser and their knowledge about needing to preserve the fuel that they had grew, food was chopped into smaller pieces so that it cooked faster, and less firewood was needed. That was when they started to eat the smaller pieces of food with little sticks. Those little sticks were the very beginning of chopsticks as we know them today.

Later on as time progressed and Confucianism came into light - this made chopsticks even more popular, not just in East Asia - but around the world. Confucius was quoted as saying that men that stayed away from the kitchen and the slaughter house, using no knifes on their tables were honorable. By 500AD it was documented that chopsticks were in Japan, Vietnam, Korea - and some claim to them lay in the Middle East - where rich noblemen had taken them as gifts for Sheiks and Sultans.

Bamboo chopsticks seem to be the most popular type used, probably down to the cost factor, but they are also made out of wood, bone, and precious metals. There was a period in time where silver chopsticks were all the rage. It was believed that if someone poisoned your food and you were eating with silver chopsticks they would turn black and you would know if there was poison inside your dish. It's now known that the story is pure myth as silver wouldn't change if dipped in poison.

In China chopsticks are known as kui-zi - which when translated into English means quick little fellows. The average size of your everyday stick is around 9 to 10 inches long, and they are shaped in a rectangular shape with blunt endings. The ancient Japanese style ones are around 9 to 10 inches long and joined together at the end. By the 10th century Japanese chopsticks were separated instead of being adjoined at the ends.

Until today it's believed that eating using a pair of sticks helps to improve your memory, give you added dexterity to your fingers, and is extremely useful when it comes to learning and painting pictures. A lot of superstition in Asia is based around chopsticks- things such as finding pairs that are not even in size at your table means that you will miss your method of transportation. If you drop your sticks down it's also believed that you will come into bad luck. One thing that's set in stone - is that chopsticks will play an important role in history for generations to come.

Great Recipes - Pork Blood Noodles

Most everyone knows of blood sausage, so this shouldn't come off as that strange. The point is, blood is made up of a lot of protein and when heated it becomes a solid with a consistency similar to tofu.

My wife and I are adventurous eaters and once in a Thai food court we were served a delicious noodle soup with equally delicious chunks of something or another floating on top. We stopped to ask a waiter what they were. "That's pork blood," he replied with a big grin. We looked at each other. She said, "What the heck," and I said, "That's great."

Although I have never made anything with blood I come across recipes calling for it. There is blood sausage of course; which I believe is made with cattle blood. There are also sauces thickened with blood. These are a real challenge as blood curdles quite easily and will separate. I may have heard of blood pudding but that might just be wishful thinking. I know that people drink raw cobra blood, but I think that is one of those charlatan medicinal cures.

Anyway, if I were to cook pork blood, here's how I would do it:

In the top of a large steamer, place a wooden bowl containing two quarts of pork blood into the top. Steam on low heat for forty minutes. Turn off the heat and allow the congealed blood to cool in the steamer for twenty minutes.

The blood will still be hot but you should be able to handle it. Let it rest on the counter for another twenty minutes. Turn the bowl over and let the mold slide out. Gently slice it into bite size chunks. It's up to you to decide what to do with it from there but I know it goes good with noodles!

Thai Chicken Coconut Curry Sauce Recipe

I have realized that I have a very fond place in my heart for most curry dishes. It seems that they are more popular then ever these days, and I love to make and eat them often. I have tried several that are on the www but have found that I have not enjoyed them very well so I have created my own. I hope that you will find this to be a simple recipe and that you will enjoy it as much as I do.

Ingredients you will need: Chicken about 3-4 breast, Onions 1 small sliced like fajita cut, Red Bell Pepper 1/2 julienned sliced, 1/2 Can of Straw Mushrooms, 1/4 Cup of Matchstick Carrots, 1/4 Cup of Snow Peas. **For the Sauce: 1 Can of Coconut Milk, 2 Tablespoons of Sugar, 1 28 oz Can of Tomatoes Diced, 1 Yellow Can of Curry Paste, 3 Tablespoons of canola oil, 1 Toe of Fresh Garlic and Ginger, 1/4 Cup of Fresh Cilantro, Pinch of Salt and 2-3 Tablespoons of Corn Starch in about the same amount of water to make a slurry.

First you will get your sauce ready so you can let it simmer down after all of the ingredients are added. You will take a large sauce pan and add your oil and garlic and ginger over a low heat until you start to smell the aroma of them. Then add your Coconut milk and your tomatoes and curry and stir. Then add your sugar, salt and heat it up to about a simmer. When the sauce is warm add your slurry to thicken and then add your fresh cilantro and turn the heat on low and just let it hang out until your other ingredients are ready.

Chicken- You will want to cook your chicken. You can sauté it or bake it with a little salt pepper and paprika if you prefer. If you are going to sauté it you will need a little bit of oil in the pan preferably canola oil. It is a mono-saturated fat and it has a higher smoke point than olive. Get it to a golden brown in the pan and let hang out in the pan covered or in the oven on its lowest setting until done. To bake it you will add salt pepper and paprika and bake on 350 for about 15 minutes or until done. You do not want to overcook it because it will be dry.

Vegetables- You will want to get all of them washed and cut and ready to add the the sauce. I would sauté them in the pan that the chicken was cooked in to get the flavor from the chicken. When the vegetables are warm you will add them to the chicken. First i would add the onions and get them translucent and then I would add the carrots and bell peppers. I would add the mushrooms and the snow peas at the very last and give them a toss or two, and call them done.

**Rice/Starch- If you want to make some rice for this dish and you want to keep it more on the healthy side I recommend a brown rice if you prefer. The dish is fine without the rice but if you are trying to make sure you get your grains in for the day I say go for it.

When ready to serve if you are using rice and it to a serving dish and pour the sauce around the rice. Add your vegetables an top and the chicken to top of the veggies and serve. If you are not using rice add the vegetables to the sauce and stir. You will them add all of the sauce with veggies to a serving dish and the chicken will go on top of the sauce. Enjoy!

Mouth-Watering Thai Desserts - The Flour

A friend of mine told me that my article, " Mouth-Watering Thai Desserts" on August 9th, 2008, does not have information on flour used in Thai desserts. My friend was right - I mentioned flour in one of the seven main ingredients but I did not write anything about flour. Thus, continuing from the previous article on "Mouth-Watering Thai Desserts" this article will focus on flour used in Thai desserts. Taken together, these two articles give a fuller picture of Thai desserts.

The following are the common flours used in Thai desserts: sticky rice flour, rice flour, cassave starch, corn starch, wheat flour, arrowroot starch and mung bean flour.

Sticky Rice Flour (paeng khao niaw)

Sticky rice flour is also referred to as "sweet rice powder" or "glutinous rice flour." It is made from short-grain sticky rice that becomes moist, firm and sticky when cooked. This is due to its proportionally higher number of waxy starch molecules. With its chewy texture, sticky rice flour is a favorite base for buns and pastries. Sticky rice flour is often combined with plain rice flour to create a variety of Thai desserts.

In Thailand there are 2 types of sticky rice flour: wet and dry. Wet sticky rice flour is finely milled with water, whereas dry sticky rice flour is finely milled without water. When buying sticky rice flour, choose products that have a white color and no smell or moisture.

Example desserts using sticky rice flour are Paeng Jee (grilled coconut cakes), Bua Loy Benjarong (taro, pumpkin, and mung dal bean balls in coconut milk) and Khanom Thua Paep (mung bean stuffing coated with shredded coconut meat).

Rice Flour (paeng khao jao)

Rice flour is used to thicken various dishes and is also an important ingredient in various Thai desserts. Rice flour is a good substitute for wheat flour, in that the latter causes digestive system irritation in those who are gluten intolerant. However, rice flour should not be used or substituted in some desserts like cakes. This is because rice flour is not finely milled like cake flour, and would not yield the same quality of desserts. In Thailand, there are 3 types of rice flour:

rice flour made from rice older than a year - good for absorbing water,
rice flour made from new rice - does not absorb water as well because of its moisture, and
rice flour made from new rice without water - excellent at absorbing water.

Beyond the type of flour, there are many grades for each type. To buy rice flour, choose products with a white color and absence of an old smell. If you plan to make a dessert using rice flour, find flour that was finely milled so your dessert will have a smooth texture.

Example desserts using rice flour are Khanom Chan (nine-layered dessert) and Khanom Thuay (coconut cakes).

Wheat Flour (paeng sa lee)

Wheat flour is a fine white powder that has high gluten content. There are different types of wheat flour depending on the types/characteristics of wheat used and the milling process. The common wheat flours are bread flour, all purpose flour and cake flour. These 3 types of wheat flour are different in the percentage of protein contained in the flour. Bread flour has the highest percentage of protein, 12%-13%, followed by all purpose flour at 9%-10% and cake four at 6%-9%.

Protein content is an important key for a buyer to know because it yields different result in cooking. High protein content means more water will be absorbed and there will be a longer mixing time to achieve optimum consistency. Thus the desserts/snacks that are chewy or sticky usually use the high protein content wheat flour.

Mung Bean Flour (paeng tao khiaw)

Mung bean flour is made from mung beans. It is a gluten-free flour. Some brands offer a very fine texture of flour. If the flour is not finely ground, one must grind it before use to prevent lumps. Mung bean flour comes in a variety of colors depending on how much it has been precessed. When cooking mung bean flour (with water on a stove), it turns transparent. One of the most well-known uses for mung bean flour is in so-called glass/clear noodles, very fine noodles made with a highly refined form of mung bean flour. When raw, these noodles are almost transparent, and they turn completely transparent when cooked. Khanom Salim is a Thai dessert that requires mung bean flour and cannot be substituted. Khanom Salim is sweet mung bean threads in syrup with coconut milk on top. It is served cold with ice. The mung bean thread is colored with natural colors like Flower of Chitoria Tematea Linn (Dok Un Chun) yielding a blue or lac (krang) yielding a red.

Cassave Starch (paeng mun)

Cassave starch is often called tapioca starch (paeng sa koo). It is a refined white flour which is made from cassava root. Cassave starch is very finely textured, and is a common substitute for arrowroot starch and cornstarch. Cassave starch is gluten-free and easy to digest. It is often added to gluten-free baking as a thickener. It is broadly used as a thickener for sauces, soups and desserts in Thailand. In desserts, cassave starch is almost always used in blends with other types of flour so that desserts are more soft and sticky than when using only one type of flour.

Corn Starch (paeng khao pod)

Corn starch is made from corn kernels and is finely textured. Corn starch is best dissolved in cold water. When cooking corn starch (with water on a stove), corn starch tends to form lumps. Thus, it is important to stir frequently on low heat. It is used as a thickener and used in blends with other types of flour like rice flour.

Arrowroot Starch (paeng thao yay mom)

Arrowroot Starch is made from the root of the marantha arundinacea. In Thailand, arrowroot starch consists of tiny white balls that must be ground before using. However, in some brands, arrowroot starch is a fine powder just like cassave starch. Arrowroot starch is a gluten-free flour that has no identifying taste or scent. It is used as a clear thickener with any mixture or in blends with other types of flour. Its thickening power is about twice that of cassave starch. Arrowroot starch is used in many Thai desserts.

Thais love desserts and they have been a part of our lives for a long time. Thai desserts cannot be perfected without attentive use of flour. For some desserts, some types of flour can be substituted for each other, but in other cases substitution is not advisable. Each type of flour has its own characteristics, which in some cases preclude substitution, depending on how they interact with the rest of the dessert. When making delicious authentic Thai desserts, it is more important to closely follow the recipe than it is for non-dessert kinds of dishes. Enjoy the many wonderful tastes and textures of Thai desserts!

Napatr Lindsley

Restaurant Soup Recipes Are All The Rage

Scientists claim to have confirmed what grandmothers have known for centuries, that chicken soup is good for colds and other ills. Garlic soup is also a well-known cure-all. Next time someone under your roof is knocked out with crud, why not give them a double shot of goodness by making a batch of garlic chicken soup? Mmm.

Soup goes back a long, long way in human history: The archaeological evidence of someone stirring up a pot of soup for a meal dates to around 6000 BC.

Soup is a great starter for almost any meal. It's a comfort food, and, all by itself, makes a perfect meal for a wintry or rainy day--just add some bread and maybe a salad on the side, and the nutritional balance is complete.

One of the best things about soup is that you can make it up in large quantities and freeze the extra to thaw, heat and enjoy at any time. Another suggestion: Add leftover pasta to a favorite soup to bulk it up and make it heartier.

Soup need not be boring--far from it. Cooks are discovering all kinds of creative ways to make it exciting. Undoubtedly, some of the most interesting soup creations today are found on the menus of those bread-and-soup restaurants that are springing up everywhere. When your main offerings are bread and soup, you know you have to go the extra mile to make your menu as enticing as possible!

The other day I went to one of those bread-and-soup places and sipped a cup of tomato basil soup that was one of the most delicious taste experience I've ever had. I knew I had to get the recipe. Fortunately, the manager of this restaurant was happy to oblige me.

You can find many restaurant soup recipes on the Web nowadays; you just have to do a little digging to find the particular one that you encountered the last time you dined out. Or, you can download one of the inexpensive ebooks that are filled with "secret" recipes from America's top restaurants--including those wonderful soups.

Soup is the great culinary comeback story of recent years. Why not enjoy a bowl today?

Thai Rice - The Common Names And Cooking Tips

Shopping for rice these days can be as complicated as shopping for clothes: there are so many different types and colors available, it's hard to know what to choose. But if you've ever sampled the various types of rice on the market-from Chinese short grain to Indian Basmati, Italian Arborio (used for "Risotto"), or even the Native North American Wild Rice-you would have to agree that Thai Jasmine Rice is one of the best-tasting, not to mention one of the most nutritional of all types of rice.

Thai rice is often sold in our local grocery stores or Asian stores as "Fragrant Rice", "Jasmine Rice", or "Scented Rice". In Thailand, Thai rice is known as "Kao Hom Mali" (Jasmine-scented Rice), because of its naturally fragrant properties. With jasmine rice's good-taste and high-quality, it's no wonder that Thailand is the number one rice exporter in the world. In fact, if you were to venture via river boat out of Bangkok toward the Central Plains, you would see nothing but rice paddies for miles and miles, and the vibrant bright green of rice shoots growing.

For those who prefer an even healthier variety of rice, another option is "Thai Brown Rice" or "Thai Whole-grain Rice". This is the same jasmine-scented rice, except that the bran covering has been left on the rice kernel, giving it extra fiber plus valuable vitamins that are normally lost in the milling process. Sometimes this type of rice is also sold under the name, "Cargo Rice".

Common Rice Names

Thai Sweet Rice
Thai Sticky Rice
Jasmine Rice
Cargo Rice
Whole-grain Rice
Fragrant Rice
Scented Rice

Cooking Tips

By far the easiest way to cook Thai rice is with a rice cooker. Just follow the instructions that come with the cooker to make perfect rice every time. Or go by the ratio of 2 cups water to every 1 cup of rice. Then simply turn the rice cooker on and wait until the rice is done.

To cook brown rice, double the amount of water you would normally use for white rice (also double the cooking time). Then follow the same instructions (as written above) for white rice.

Sweet & Sour Fish

Sweet and sour fish is one of the most popular traditional Chinese dish, normally cooked with carp. The method to cook an authentic Chinese sweet and sour fish (Tang Tsu Yu) is to use what we call 'Liu', meaning 'quick-fry'. The fish should be tender inside and crispy outside. Its original flavour gets reserved while the unpleasant raw fish smell would be completely removed. Many Chinese families cook this dish on a regular basis. It is considered an universal dish that has been enjoyed by people from everywhere in China for many years.

Ingredients:

a). For preparation of fish:
1 carp 2 tablespoons soy sauce 1 tablespoon cooking wine green onion ginger
cornstarch oil for frying

b). For preparation of sauce:
3 dried mushrooms (soaked) 4" green onion 2 slices of ginger 1 small bamboo shoot carrot

c). For preparation of sauce:
1 tablespoon soy sauce 6 tablespoons sugar 1 teaspoon salt 3/4 cup soup stock 4 tablespoons Chinese (black) vinegar dash of monosodium glutamate
2 tablespoons ketchup

d). Other ingredients:
1 clove garlic
4 tablespoons vegetable oil 1 1/2 tablespoons cornstarch 1 tablespoon green peas

Method:

Clean fish, remove entrails and scale. Score deeply on both sides. Place cut green onion and ginger inside fish. Pour soy sauce and cooking wine over fish. Set aside. Dry fish, roll in cornstarch. Shake off excess cornstarch. Fry fish in 375F oil until crisp Shred all ingredients in b). Heat oil and put in garlic (from part d) and fry. Add ingredients from c). Add green peas. Thicken sauce with cornstarch mixed water. Pour sauce over fish.

Cooking time: 30 minutes

Nutritional Information:

Yield: 4 servings

Each serving provides:

Calories: 467

Protein: 34.8 g

Note: You may freely republish the above recipe as long as the author biography and active hyper links are intact.

Thai Recipes - Pad Thai Noodles Recipe

Pad Thai is a stir fried noodle dish, traditionally made with shrimps or prawns but can also be made with pork, chicken, beef, and even tofu. It can be made to be dry and light or heavy and oily depending on your tastes.

A delicious, quick, easy to prepare, and healthy dish, with low cost ingredients. It's easy to see why this dish is so readily available on the streets of Bangkok, and why it's so popular with budget conscious backpackers.

Flavours are somewhat complex, combining hot, salty, sweet and sour, but together a good balance is created.

Ingredients:
Serves 2

200g of Shrimps or prawns (raw preferred)
2 medium sized eggs
approx 130g of dry rice noodles
4 tablespoons of pad thai sauce
1/2 lime
1/2 cup chinese chives
1 cup of bean sprouts
1 tablespoon of crushed chillis
1 tablespoon crushed peanuts
2 teaspoons of fish sauce
1 carrot (optional)
2 spring onions (optional)
2 tablespoons of vegetable oil

Pad Thai cooking instructions:

Step 1: Soaking the noodles - Fill a large bowl or container with warm water, and place the 130g of dried Thai rice noodles (approx 1/3 of the pack) into the bowl so that the water is completely covering the noodles. They will need about 10 minutes of soaking, so that they become soft, but not cooked.

Step 2: Take the 200g of prawns and using a sharp knife, make a cut along the back to open them up slightly, removing any stringy vein type material from inside. Once this is done, wash them all under cold water.

Step 3: Cut away the bottom 1/3 of the Chinese green chives and put aside for use later. Chop the other 2/3 of the chives up for cooking. Follow by slicing the spring onion diagonally into thin pieces. Also slice the carrot into thin slices, or grate it, keeping a handful aside for use later. Finally cut your lime into quarters, wash the bean sprouts, and your preparation is complete.

Step 4: By now the noodles should have been soaking for about 10 minutes, poor them into a sieve and drain all excess water.

Step 5: Put 2 teaspoons of vegetable oil into a wok or pan, and set your cooker to a high heat. When the wok is hot, put the prawns in (ensure they have been drained of any water to you don't get hot oil spat at you!) Immediately after the prawns, crack the 2 eggs and put the white and yoke into the wok. Stir contents thoroughly adding more oil if required. After a few stirs, add the noodles, and continue to stir quickly and frequently.

Step 6: Add the 4 tablespoons of pad thai sauce, and stir in. Ensure all ingredients are thoroughly mixed together and the sauce evenly distributed. By this stage, all ingredients should have been cooking for just a couple of minutes on a high heat, cook for too long and the dish will become too dry.

Step 7: Add the chopped Chinese green chives, spring onions, some of the chopped carrot, and the bean sprouts into the wok. Once again stir everything together so the ingredients are well mixed. Add the 2 teaspoons of fish sauce, and continue stirring.

Step 8: Now the noodles should be soft and tangled - the cooking is complete. Pour contents onto a plate, and add to the side of the plate the bottom 1/3 of the Chinese green chives, bean sprouts, the 1/4 of lime, 1 table spoon of crushed chillies, and 1 tablespoon of crushed peanuts. Sprinkle some of the grated carrot you kept back earlier over the noodles.

Serve and Enjoy!

Discover the Tasty Thai Food, Cuisine and Cooking

Thai cuisine is a very popular cuisine known all over the world. Apparently influenced by Chinese and Indian cooking, Thai cuisine is a mixture of the best and the most delicious dishes. Thais have a certain unique way of presenting their dishes with beautiful food arrangements. Thai foods are great not only for its taste but also with its attractive looks.

Rice is the staple food of the Thais. It is served, or boiled. The typical Thai meal consists of a large platter with different food dishes, together with the rice. Thai cuisine is a mixture of vegetables, fish, and other meat with lots of spices such as, chili, garlic, lemongrass, coconut milk, tamarind, ginger, basil, peanuts and many others. Thai food is frequently hot and spicy. One of the famous Thai dishes is Tom Yum Kung, which is a spicy soup with shrimp and the Pad -Thai; a kind of noodle fried mixed with meat and vegetable.

Thai cuisine also has a large variety of desserts and snacks dishes. Thai desserts are mainly made with sugar, egg, and coconut milk. The Kanom Buang, is a batter folded over and filled with scraped coconut meat, added with egg yolk and green onion; a well known dessert dish in Thailand.

Visitors can enjoy Thai desserts in all restaurants and even along the sidewalks. Thailand also abounds with lots of tropical fruits. A variety of different kinds of fruits can be seen throughout the year. Well known Thai fruits are the durian, rambutant, mangosteen, mangoes, banana, papaya and lots more.

Most of Thai dishes are tastes salty, sweet, and a little spicy. But even so, the spiciness of the food is just smooth, where in people wouldn't have difficulty trying it. Thais use a variety of spices for their cooking which made their cuisine famous. Thai cuisines are being cooked around the world. Cooking schools consider Thai cuisine as one of their major dishes. Thai foods consist of large amount of sea foods and vegetables.

Thai cuisine is mostly liked be the Chinese because it almost tastes like Chinese cuisines. People from around the world also love to try Thai meals and other foreigners even consider it their favorite.

Thailand is a country full of wonderful things. Starting from the country itself, to its native cuisines will surely reveal why this country is so loved, both local and even abroad.

A Brief Description of Thailand Food and Thailand Culture

Thailand food
It is beyond any doubt that food is a part of any gathering, thus, becoming the part of social occasions or itself the reason to celebrate. Normally, as per the western culture, a normal meal in any restaurant consists of starter, main course and then dessert. But in Thailand, the custom is a bit different with regard to Thailand food, as there is no single dish for a single person. As a general, all present in a gathering share the same dish together. So, it's better to have many guests together around the table than to enjoy with one or two as eating alone is considered a bad luck in the country.

One of the good things about Thai food is that they never dispose away the leftover food, as they consider it inauspicious and an enraging act to a female deity, 'God of rice'. Generally there are four seasonings in Thailand food- sweet, sour, salty and spicy. The food is satisfied only if it contains all the four tastes. Thai dinner mostly include meat, fish, noodles, vegetables and soup followed by desserts including fresh fruits and colorful rice cakes. Besides meals, there are snackers consisting of chicken or beef satay, spring rolls, salads, raw vegetable with spicy dips and sweets.

Thailand culture
Thailand culture is highly influenced by Buddhism in addition to some influence of Hinduism and other Southeast Asian neighbor. Thai art is the main item included in Thai Culture. Buddha image is the main constituent in different period having distinctive styles. At present, there is a fusion of traditional art with modern techniques. India has also laid much influence on Thailand literature. It includes the most notable work, Ramakien, the version of Indian epic, Ramayana. The poetry of Sunthorn Phu is also quite famous in Thailand.

Spoken drama is not given any importance in Thailand, but instead there is Thai dance, divided into three categories- Lakhon, Likay and Khon. A form of shadow pay, Nang Drama, is popular among southern Thailand. Folk music and classical music both are have their significance in addition to pop music.

Apart from it, one of the common customs included in Thailand is Wai, a common gesture that is similar to Indian Namaste. The hospitable and generous people of Thailand pay a lot of respect and homage to their elders, as it is the core of their faith and spiritual belief. Seeking blessings from the elders is considered important mark of respect.

Greatest Super Bowl Commercials

For people who aren't sports fans, the Super Bowl isn't about winning or losing. It's not about which player is named MVP or which team hoists the Lombardi trophy overhead at the fourth quarter's end. It's not about which coach is submerged in a Gatorade bath. It's about one thing, and one thing only: the commercials. Without the commercials, the TV airing the Super Bowl may as well be turned off, or worse, turned to Lifetime.

Super Bowl commercials are expensive to air; a thirty second spot in last year's game cost 2.5 million. This makes them great: advertisers don't want to waste their money so they burn more midnight oil, flow more creative juices, and order much more Thai food for those office all-nighters. Some of these advertisers succeed with brilliant commercials, others leave us scratching our heads and asking, "Seriously?" The good, the bad, and the ugly all find a way into our television sets on Super Bowl Sunday. The following is a list of five of the best commercials generated over the years.

Apple "1984": A commercial that aired in, well, 1984, this Apple commercial is still revered as one of the greatest of all time. A parody of George Orwell's novel about a man living in a world marked by totalitarianism, this ad was directed by Ridley Scott of "Blade Runner" fame. IBM plays the roll of "Big Brother" - a euphemism used for "dictatorship" in Orwell's novel - and is featured in the commercial as a giant TV screen that rattles on to an audience of emotionless drones. Out of nowhere, a hip-looking woman enters the room and throws the new Macintosh into the screen, shattering it in the process. The voiceover says, "On January 24th, Apple Computer will introduce Macintosh and you'll see why 1984 won't be like 1984."

McDonald's "Showdown": In 1993, this commercial featured a game of "call your shot Horse" between two of basketball's greats: Michael Jordan and Larry Bird. The winner won none other than a Big Mac. Each shot was followed by an even more spectacular shot and preceded by the catch phrase, "nothing but net." As the players dueled, hitting shots off the rafters, and off of floors, it became clear that no winner was going to be decided. The commercial ends with Jordan and Bird sitting outside on top of a building as Jordan tells Bird, "Off the expressway, over the river, off the billboard, through the window, off the wall, nothing but net."

Budweiser "Clydesdales Play Ball": In 1996, this commercial proved that Clydesdales, despite popular belief, can actually play football. During a snowy pick-up game, two men look on as one team of Clydesdales scores a field goal against another. In 2004, Budweiser updated the ad to parody the video replay of the NFL. This ad featured the game's referee, a zebra, reviewing a play under the ref tent.

Nissan Maxima "Pigeon": America loves ads with talking pigeons, especially when those pigeons sound like Cliff Clavin from "Cheers." In this 1997 ad, three pigeons see a new Maxima emerge from a carwash. They immediately sense it is their duty to, well, doodie on the car windshields. As the theme to "Top Gun" plays in the background, two pigeons miss their target and leave it to their leader, the Cliff Clavin-esqe bird, to fly down onto the Maxima. Despite his confidence, he only ends up colliding head first with a closing garage door.

Budweiser "Cedric": In keeping with the theory that Budweiser generally has some of the best Super Bowl commercials, 2001 was a year where they didn't disappoint. This commercial is simple enough: Cedric the Entertainer is seen romancing a good looking women. He goes to the refrigerator to get two Bud Lights and proceeds to do a "happy dance," demonstrating his elation and unknowingly shaking up the bottles in the process. His date quickly comes to an unwelcome end when Cedric opens up the Bud Light, only to have it explode all over his highly annoyed date.

Tips When You Are Shopping For Baby Strollers

Is shopping for baby strollers proving to be too overwhelming? Do you dread the idea of walking into a baby store like Toys R Us and having to deal with insistent salespeople? Many new parents can feel overwhelmed by the sheer range of baby equipment available. You get so many different opinions on so many different items from so many different places; it is hard to know who to trust. Thankfully there are plenty of tips available to help you make your decision about buying your baby's stroller with confidence. The tips and hints below are designed to make shopping for your baby items more enjoyable and less frustrating.

Get good help

The first step is to read reviews from credible sources. There are all sorts of independent reviewers out there who make it a goal to give parents good and unbiased information about baby and early childhood products.Read up on each of the strollers that you are thinking of buying and find out what baby experts have to say about them. You will often be able to find strollers and strollers rated by just the criteria that you use for shopping: your comfort, your baby's comfort, safety and ease of use. Parents are passionate when it comes to giving reviews for the products that they buy for their children, if you find a bunch of positive reviews given by parents then this is definitely a stroller worth considering.

Think about when you are going to store it

Do you need a lot of space? If doesn't cross a lot of parent's minds that baby strollers usually begin collecting various things as soon as they go somewhere. Strollers that have extra space for things like diaper bags and other things are a good idea. Pushing a stroller around while toting around a bunch of bags isn't fun. This is an even bigger issue if you have more than one child in the stroller. You will need a special multi-child stroller if this is the case!

Find the right size for you

Is the stroller the appropriate weight? So, how is the weight of a stroller important to your buying decision? You need a stroller of adequate weight but not to heavy. At times, babies can stir around, kick, shift, and move a lot, causing a stroller to tip over, a heavier stroller will prevent this from happening. However, you need to keep in mind that you are the one pushing and carrying the stroller up and down stairs; so, you need one light enough for you to handle. If the baby stroller is too heavy you might not ever want to use it and that defeats the purpose of buying it in the first place.

It can be a complicated experience when choosing a baby stroller.Your head may start spinning when you realize just how many features and options that exist. The good news is that with a little research you should be able to make an informed decision and not break your bank. Good luck!

Thai Recipes And Cuisine

Thai food offers many delicious dishes flavored with spices, lemon-grass or coconut - although different regions of Thailand, each tend to have their own preferred ingredients - for example, coconut milk and tumeric in the South, and lime juice in the Northeast. No matter what part of the country a dish is from, all Thai dishes or meals aim to achieve a balance between fundamental flavors common to the cuisine: spicy hot, sour, sweet and salty, as well as optionally bitter.

Rice forms an important and fundamental part of Thai food, and jasmine rice (which is native to Thailand) is used in many dishes as well as being served plain. Some other popular Thai dishes include:

- Pad Thai - Fried rice noodles with fish sauce, sugar, lime or tamarind, peanuts and egg, mixed with chicken, tofu or seafood.

- Pad see ew - noodles stir-fried with thinly sliced pork or chicken, and flavored with fish sauce.

- Green curry - A curry flavored with coconut, green chillies, and Thai basil, containing vegetables and chicken or fish.

- Red curry - A very hot curry made with plenty of red chillies.

- Yellow curry - A curry that is colored using fresh tumeric (hence its yellow color), and also containing black mustard seeds, cumin, nutmeg, brown sugar, kaffir lime leaves, lime juice, coconut milk and fish sauce.

- Gai pad khing - Fried chicken with vegetables and sliced ginger.

- Tom yam - A hot and sour soup made with seafood (often shrimp) or chicken.

- Som tam - Grated papaya salad. There are several variations: the salad can be served with salted black crab, with peanuts, shrimps and palm sugar, or with salted fish, eggplant, and long beans.

- Satay - Originally from Indonesia, Satay has also become a popular dish in Thailand. Satay is grilled meat (usually chicken or pork), usually on skewers, served with cucumber salad and a peanut sauce.

Cooking Indian Food

Many people love to experiment with different foods from different cultures and ethnicities. Some people love to go out for dinner and experiment with foods they've never had before. Other people like to reproduce their favorite dishes at home. Experimenting with cooking from other regions and cultures can be an exciting and fun process. Many cuisines have subtle differences from region to region. Or sometimes the ethnic cuisines are based strictly on different geographic areas.

Some of the most popular cuisines are Mexican, Italian, French, Greek and Middle Eastern, Indian, Chinese, Japanese, and Thai cuisines. While many people feel comfortable experimenting with Mexican, Italian, or Chinese, few people feel comfortable experimenting with Indian food. Nor do they understand the subtle differences in Indian regional cuisine. Indian cooking is as complex and diverse as India's geography, climate, religion, and culture. The variety of dishes is extensive: from warm tandoori dishes with meat of Northern India, to the, saucy Southern mostly vegetarian dals (legume-based dishes), you'll find incredible diversity and great taste.

Some of the regional differences to Indian cooking are as follows: Northern India: This region of India offers the some of the more familiar mix Indian dishes, including the popular tandoori-style of cooking. This region offers the dishes that are found in most Indian restaurants of the West, such as koftas (spicy meatballs), kormas (meats braised in creamy sauces with yogurts and fruits), and the delicious chewy, leavened bread, naan. The blend of spices used to flavor these dishes is Garam masala, more warming than fiery. You may also add Basmati rice for a regional flare, but breads are the primary starch in this wheat-growing region.Southern India: Some people think of Indian food as extremely spicy. Southern Indian cuisine is probably the cuisine most people think of, the spicy dishes such as vindaloo, a dish that relies legumes, including lentils and chickpeas. For the most part, the dishes from Southern India are primarily vegetarian, but you can certainly adapt the recipe to include meat for celebrations and special occasions. Rice is an essential ingredient in these dishes, especially the fragrant jasmine variety which is used in almost every dish during a meal, even dessert!

Eastern India: The region is most known for Darjeeling tea. In addition to tea, this hot, humid region near the Bay of Bengal cultivates rice, as many as 50 different varieties. Coconuts and bananas are popular ingredients in the cuisine of this area; in fact, coconut milk is often used as a substitute for cow or goat's milk.Western India: This region of India incorporates a great deal of dairy products in their dishes: including yogurt, buttermilk, cow's milk, and goat's milk. Along the coastline of the Arabian Sea, you'll find a popular dish referred to as "Bombay Duck," which, despite its name actually refers to a small, transparent fish. Pickles are all an essential part of the meal from this region. India boasts a variety of cuisine that is as complex and unique as the country itself. There's no reason to be intimidated by Indian food, not all of it need be hot and spicy, and most can be adjusted for personal preferences. Check for recipes on-line at altcooking.om/indiancooking/ and altcooking.com/indiancookingrecipe/ for your favorite Indian region and get cooking.

Make Your Favorite Vegetarian Thai Recipes at Home

Eating out at Thai restaurants can be very difficult for vegetarians since so many Thai dishes are flavored with oyster sauce or fish sauce. Luckily, it's not too hard for you to make a handful of your favorite vegetarian Thai recipes yourself in your own home.

One very popular vegetarian Thai recipe that takes less than fifteen minutes to make on your own is Thai Spring Rolls. For this recipe, you need some spring roll wrappers, which are usually available in the fresh food section of your local grocery store. (If you cannot find them there, check your local Asian food store.) Mix together bean sprouts, chopped green cabbage and green onions, grated carrots, and some cooked thin rice noodles. If you want to make your spring rolls even more filling, you can add some pieces of scrambled eggs and grilled tofu. Flavor this mixture with some basil, mint, soy sauce, and lime juice. Soak the spring roll wrappers in cold water for ten to twenty seconds, or until you can bend them. Spoon some of the mixture into each spring roll wrapper and roll. Serve with some soy sauce to dip your Thai spring rolls.

Another choice when looking for vegetarian Thai recipes is tofu satay with peanut sauce and cucumber salad. Peanut sauce is something that can be bought from a grocery store; just make sure you read the ingredients to make sure that it's actually vegetarian. Cucumber salad, though, is something that you'll have to make yourself. Slice a seedless cucumber and a small red onion into thin pieces. Toss with rice wine vinegar, sugar, and salt, and put in the refrigerator for around thirty minutes to allow the flavors to blend together. In the meantime, cut up tofu into bite size pieces and thread onto bamboo skewers that have been soaking in water for at least fifteen minutes. Brush the tofu with a mixture of soy sauce and chili paste to flavor it. (Use less chili paste if you don't like a lot of spice.) Grill the skewers and serve with the peanut sauce and cucumber salad.

A final choice when trying your hand at creating a variety of vegetarian Thai recipes is to make Pad Thai. While it looks like it would be hard to make, it's actually pretty easy. All you need to do is cook up some flat rice noodles and toss in a mixture of sugar, vinegar, soy sauce, and water. Add a bunch of vegetables (mushrooms, shredded carrots, bean sprouts), and some scrambled egg and cubed tofu, and stir-fry until the whole dish is warm. Sprinkle the whole dish with ground up peanuts, and you have a dish fit for a restaurant, but without any meat or meat-based sauces.

You can make similar substitutions in any Thai recipe to create your own at-home version of vegetarian Thai recipes. Anytime a recipe calls for meat, you can substitute with tofu. And, instead of using oyster sauce or fish sauce, you can mix up some soy sauce with some Thai chili paste to give yourself a similar flavor without any meat. With these easy recipes, you'll always be able to enjoy your favorite vegetarian Thai recipes without any concern about any meat getting mixed in.

Thai Food and Great Dishes to Prepare

Do you love authentic Thai dishes as well as American Thai combos? If you do and you love to eat such food, you are not alone, in fact these types of foods are amongst my favorites too. So, let me recommend a most excellent cookbook for you, one I am sure you will enjoy and thank me for later. The cookbook to which I refer is:

"Tommy Tang's Modern Thai Cuisine" by Tommy Tang; Double Day Publishing, New York, NY; 1991.

Tommy Tang is a master chef and owner of fine Thai Restaurants in Los Angeles and New York. This book has over 90 Thai Recipes in it, much more than his menu and many of these recipes are illustrated. This cookbook is unique in that it has a glossary of all the ingredients in the front and if you buy all those for your kitchen you will be able to prepare any of the fine dishes in the book. This sure makes it easy to make great Thai food at home.

I think you will enjoy the Thai Chili Fish and Thai Pasta, of course, for me it is hard to decide which is better Tommy's Duck recipe or his special sushi. Tommy dedicated this book to his mom with a great poem and judging by his generosity in sharing all this with the world, I'd say Tommy is the real deal and I'll be happy to eat in any of his restaurants, if I do not cook his delicious dishes in my own custom kitchen. This book is a must for those who wish to cook Thai food at home.

Tommy has a unique way of mixing and matching cultures to find the best of everything, some of the dishes are pure Thai and others are modified to fit nearly anyone's taste buds. The juries in; Tommy Rocks.

Property and Benefit of Magnetized Water

Property and Benefit of Magnetized Water

1. Property: Microcluster. Magnetized water has a smaller group of molecule per water cluster than regular water. It has about 6 molecule while regular water has about 14-30. This water be called into different name namely; Structured Water, Hexagonal Water, Clustered Water, Nanoclustered Water, Magnetic Resonance Water, Ionized Water, Altered Water.

Benefit:

- It's easier to pass through cell membrane because of microcluster.

- Increase metabolism because it easier to transport nutrient and oxygen to cell and to carry out toxin and waste matter from cell.

- Easier to cure thirst because it pass through cell membrane faster.

2. Property: Less Surface Tension. Surface tension reduces from 75 dynes to 45 dynes or even 38 dynes because of microcluster. It also reduces blood viscosity.
Benefit: It's more effective solvent. It's easier and faster to dissolve nutrient and transport to cell and to dissolve waste matter and carry out from cell. This cause cell is healthy and increase immunity.

3. Property: Be slightly alkaline. Water Ionization, when water (H2O) is affected by electromagnetic vibration, some molecule of water wills separate to Ion that is Hydrogen Ion (H+) and Hydroxyl Ion (OH-). Some hydroxyl ion will combine with minerals such as calcium and become Calcium Bicarbonate which has alkaline property. Water has pH value about 7.6 - 8.5 because of this effect.

Benefit: All of human body except Stomach and Kidneys has pH value 7.4, which is alkaline. Water, which has pH value higher than 7.4, can eliminate acidic matter and acidic property in body. All human organs should be alkaline, but all digestion cause acidic matter. Having a lot of acidic property in blood, if there is no water that is alkaline, body will use (someone call "steal") minerals such as; calcium, magnesium, Potassium from another part of body such as; bone, teeth, muscle to eliminate acidic property, which cause by acidic waster matter or environmental pollution.

4. Property: Antioxidant. From above, some Hydroxyl Ion (OH) will combine together and become water (H2O) again and oxygen ion (O). This oxygen ion can stop free radical cycle because it is negative ion. Free radical is any molecule that has a single unpaired electron in an outer shell. This free radical will steal electron from body, and it doesn't want to steal again, but this will cause other molecules lose their electron. That molecule will steal electron from body, cause another free radical. This is called "Free Radical Cycle". The Free Radical Cycle will stop whenever it finds other free radical or antioxidant. The antioxidant can stop free radical cycle because it has one more electron, and it will give electron to free radical when they meet together.

Benefit: Free radical cause a lot of illness such as; aging, cancer, arthritis, atherosclerosis, Alzheimer's disease, and diabetes. So this antioxidant can prevent and reduce much illness.

5. Property: Have a lot of oxygen. From above, some Oxygen Ion will combine together and become Oxygen. This oxygen can dissolve immediately in that water. If we put that water (magnetized water) in closed bottle, there are small bubbles attach inside bottle. So we can say "Water, which has alkaline property, always has oxygen inside".

Benefit:

- Give energy to cell.

- Anaerobic Bacteria can't be born and stop to flourish in place that has oxygen and it will die.

- From Dr. Otto Warburg, the 1931Nobel Laureate in Physiology or Medicine, research, cancer can't grow in place that has oxygen. So by this theory, cancer shouldn't grow in organs that receive oxygen completely.

Life span of magnetized water

1. Antioxidant ability. It depends on life span of Hydroxyl Ion, which can stay in water for about 18 - 24 hours.

2. Alkaline property. This may last for 1 - 2 weeks.

3. Microcluster property. This may last for 1 - 3 mouths.

Life span of each property can be varies depend on an environment. It may last for two year if kept at room temperature. It may last unlimitedly if kept in refrigerator, be frozen or kept in a tight sealed grass bottle. Water has alkaline property because of Calcium Bicarbonate (Co2), but if put into plastic bottle, which Carbon Dioxide can pass through; Carbon Dioxide will make reaction with Calcium Bicarbonate and become Calcium Carbonate (CaCO2). Calcium Carbonate can't be dissolved in water. This will creates sediments and alkaline property will decrease gradually. So Water kept in grass bottle will last longer than kept in plastic bottle.

Preservation Magnetized Water

1. It is a good idea to keep in refrigerator. Water property may not change in a low temperature (it depend on other preservation too.)

2. It can be kept in any type of container except aluminum.

3. You can add other beverage such as; Vitamin C, Green Tea, Honey, into magnetized water without reduces or destroys its property.

So You've Got a Business Lunch?

I've been thinking a lot lately about the bad experiences I've had in business lunches throughout my career. I'm sure I'll get some comments on the bad, the ugly, and the nasty...

As always in business, it's very important to do some research when you have to meet a client for a business lunch. You need to know about the culture of the people your going to be meeting. Do they drink during lunch? What about dress code? Are they a shirt & tie bunch, or just a jeans and polo type of crowd?

It's always find to dress up a notch, but you don't want to be in a tux when they are wearing t-shirts & shorts. Nor do you want to be in the opposite position.

Back to research, now that you know the culture of the folks your meeting, you also have to do some recon. If you have to choose the place for the meeting, you'll need to follow some general rules:

Nothing too loud.
A general mix of food anyone will enjoy. (No, Everyone does NOT like Thai.)
Your cultural "background check" will tell you whether they need to serve alcohol.
Somewhere close to their office is typically a good choice.
If you've never been there before, make sure you have time to check it out in advance.

So you've picked out a great a place for your meeting with the whale? Great! Surely you set the time up for at least 30 minutes after the place opens? You'll need a few minutes to get in early and get yourself situated of course.

Arrive 15-20 minutes early. Like a professional always does.
Speak with the host and let them know who you are (by name), and who will be joining you (by name). You did call in advance to make sure adequate (good) seating would be available, right?

If you are meeting only one person, you should wait in the reception. If meeting multiple people, it's permissible to be seated once at least one other person has arrived. Make sure the host knows who to expect and that you are comfortable they will direct them properly.

If you don't know the person you are meeting by face, it's acceptable to ask the host to direct them to the table when they arrive. In this instance you can be seated by yourself. Of course you'll order nothing other than a drink before they arrive.

After your guests arrive and everyone is situated, has drinks, etc... It's important to order food which will help you hold the conversation. (A professional always controls the conversation, even if they are not talking). So a heavy meal is definitely not a good choice, also not a good choice to choose something that will make a mess. There is nothing more distracting that a host with a tomato stain over their pocket. You do want them to pay attention to what you're saying, right?

I always try to lead the conversation, but let my guests do most of the talking. If you can listen effectively then you have won the battle. I won't go into negotiation tactics in this topic, but it's important to keep control of the conversation.

Who pays? You pay! Ignore all this hogwash of who did the inviting, who has the expense account, who spent more money. You pay! Sometimes I don't end up paying, but I do put up a good fight. The times I don't pay, I do try to setup a time when I can pay. It's important for your networking goals to maintain a good relationship. Before you leave make certain that you decide when would be a good time to visit again.

Always be sure to show your appreciation to the staff that helped you pull off your lunch without any hitches. They will remember it the next time you come for sure.

Salad Bar

A client recently asked,

"When eating a salad with all fresh ingredients from Whole Foods is there any issue with portion size?"

While salads maintain platinum status among dieters, there are a few things to consider at the salad bar. Hopefully, this response will help others who've encountered buffet anxiety.

Regarding plain, raw fibrous vegetables...go to town! You can eat spinach, field greens, romaine, watercress, broccoli, peppers, snow peas, squash, zucchini, sugar snap peas, celery, cucumber, water chestnuts with abandon.

Top w/ some beans, black, red, edamame...sure, indulge, but don't put an entire can on. Let it complement the grilled chicken or salmon you put on top of the salad. You can have some almonds, sunflower seeds or other crunchy topper. 2tbsp to 1/4 cup is plenty! Look closely and go w/ unsalted whenever possible. Honey roasted peanuts are not the best choice. Unsalted almonds are your clear winner.

The stuff on the salad bar to acutely watch your portion control with is their premade salads - turkey, chicken, tofu, even all veggie-based ones seem to be loaded w/ mayo, heavy cream, salt and oils. Same deal with their soups. Fortunately, WF does label everything with their ingredients. Have some, but don't let these salads dominate the yummy veggies below.

Finally, you'll obviously want to watch the amount of dressing that you put on that salad. About half of one of those little plastic ramekins equals 2tbsp and is more than enough for flavor. Unfortunately, WF doesn't have a low-fat dressing, so get creative. Ever the inventor, I'm a fan of the Thai vinaigrette, and will mix a tbsp with an additional package of low sodium soy sauce and wasabi. You can also start with a tbsp of the balsamic vinaigrette and add extra straight balsamic, as they usually have a bottle there.

Favorite Beef Stew

I've been using this beef stew recipe since 1982 and have never found another to rival it. The timing of adding each type of vegetable is one of the things that make this beef stew special. Be sure to follow the recipe and don't add the ingredients all at once. If done correctly, the potatoes and peas will be perfectly cooked through and not the least bit mushy. The celery and carrots will be slightly crunchy for a pleasing blend of textures.

At my house, this recipe is affectionately called "Invisible Stew". When our son was a small child, my husband and I told him that he would turn invisible if he ate all of his stew. It worked like a charm! After he emptied his complete bowl of stew, we couldn't see him for at least 30 minutes. Those were fun times. More than twenty years later, he still comes around and asks me to make Invisible Stew.

Favorite Beef Stew

Ingredients:

2 pounds stew beef, cut into 1 inch chunks
3 tablespoons oil
1 medium onion, chopped
1/2 clove garlic, minced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
4 cubes beef bouillon
4 cups water
4 cups potatoes, cut into 3/4 inch pieces
2 cups carrots, cut into 3/4 inch pieces
1 cup celery, cut diagonally into 1/2 inch pieces
1 cup frozen peas

Preparation:

1. Heat the oil in a 4 quart sauce pot or dutch oven. Add beef and brown lightly. Remove beef and set aside, making sure the oil remains in the pot.

2. Add garlic and onion to oil in the pot. Cook until the onion is clear.

3. Add flour and stir into the oil and onion mixture. Brown lightly.

4. Return beef to the pot. Add 1/2 cup water and stir until smooth. Add Worcestershire sauce, bouillon, salt, pepper and remaining 3 1/2 cups water. Stir and cook until the broth forms a thin gravy.

5. Reduce heat and simmer beef in gravy for 30 minutes.

6. Return pot to medium-low heat. Add potatoes and carrots and cook for an additional 10 minutes.

7. Add celery and cook for an additional 5 minutes.

8. Add frozen peas and cook for 5 more minutes. Serve hot.

Thai Dinner Party Ideas to Wow Your Guests

Thailand Inspired Dinner Party

Think Thailand and you imagine the ancient temples in Chiang Mai, the Chao Praya River reflecting the glow of the Wat Arum temple during warm evenings, white sandy beaches and blazing sunsets, Bangkok's chaotic traffic, graceful bamboos, and the history rich sacred city of Ayuthaya. The food is glorious too! Hot and sour soup with shrimp, sumptuous fried rice with crab, Thai summer rolls, and the heavenly mango ice-cream. You can bring Thailand to your home in your next dinner party.

Recreate the Culture

Dinner party ideas can be successfully executed if carefully planned; and if you have been giving dinner parties with the same food and party theme, it is about time to try something exciting to delight your guest or better yet, surprise them with a Thai dinner party.

An element essential to a captivating Thai themed dinner party is the setting. Do not plunk the food on serving dishes and convince your guest you are having a Thai dinner party this way. Your guests will surely go home unimpressed.

The Table

Dinner party ideas always bring focus to table preparation. For your Thai dinner party, use an embroidered (if available) green or red silk runner to give the table the exotic Asian look that echoes the mystic of the East. Bamboo placemats in their natural color will enhance the vibrant silk runner.

As a centerpiece, orchids floating in low celadon or jade green vases and scented candles arranged beautifully will perfectly perk up your table. You can also arrange shiny pebbles on or around the vases. For table napkins, use raffia tied with ribbon matching the color of your table runner. For music, find Thai traditional instrumental music to enhance the ambiance of the setting.

Lighting

The dining area should not be brightly lit but illuminated with soft lighting to dramatize the scent of incense and heighten the Thai inspired dinner. Setting and lighting makes the dining experience a delightful one.

Food and Drinks

Thai party dinner ideas for the festive fare is not complete without rice and Thailand's famous spices - curry, cayenne pepper, saffron, cilantro, and chili powder. Some Thai recipes can be easily prepared in advanced or brought in stores. You have several choices, pork, poultry, noodles, fish, and greens.

The flavors range from hot, sour, sweet, bitter or salty and the food is prepared with the freshest ingredients. When choosing the menu select ingredients available in Thai food specialty shops or order the more tricky recipes from Thai restaurants.

For the drinks, you can introduce Thai Iced Tea to the women, a sweet concoction of black tea, evaporated milk, sugar, cinnamon, cardamon, and tons of crushed ice. For the gentlemen, give them the full bodied Singha Beer and they'll get a kick out of it.

Use a Thai theme for your next dinner party and enjoy the compliments that are guaranteed to flow your way. It is easier than you think.

Kitchen Gadgets

Are you one of the many individuals who likes kitchen gadgets? Most people who cook are very fond of or even hooked on kitchen gadgets. Naturally, some kitchen gadgets are more useful than others and some are positively essential.Who could do without a cooker, a kettle or a coffee maker? Mixers and blenders are common items too and electric tin openers and knife sharpeners can be found in many kitchens. How much cooking would you be able to do if the electricity was cut off?

Cooks have always loved gadgets, the only thing that has altered is that the majority of the contemporary kitchen gadgets are electric these days. We had a water-driven potato peeler when I was a child. It was attached to the tap by a hose and the water drove a wheel which span an abrasive wheel which took the skin off a pound or two of potatoes.

We also had a manual apple corer and a garlic squeezer, but that was about it. On the other hand, our kitchen has quite a few electric gadgets, including a juicer, a rice cooker and a bread-making machine.

My wife's favourite kitchen device is the rice cooker, but then she is Thai and eats quite a bit of rice. In fact, the rice cooker is only switched off to wash and refill it. It leaves a beautiful sweet smell in the air which is not dissimilar to fresh bead, if you use Jasmin rice, which is Thailand's finest.

When I lived in Britain, my kitchen was full of labour-saving devices, but some of the things I used to use just once a month over there, I now see being used every day. For instance, I had a wok and a bamboo steamer which I used once in a while, now all my food is cooked either in a wok, in a bamboo steamer or on a barbecue.

Similarly, I had a pestle and mortar which looked good on the top of the cupboard. It gave the impression that I was a proper cook, but I never truly found a use for it. Now my wife uses a huge granite pestle and mortar to prepare every meal. It weighs about ten pounds and is large enough to mix a cake in; the broad end of the pestle will fill half an orange (I use that as a juicer, that is how I know).

My favourite kitchen gadget is the bread maker, but then I am European and am very partial to bread. Where I live though, in northern rural Thailand, the bread is quite sweet by Western standards and took me a few years to get accustomed to. Now I can bake my own and I love it, although obtaining strong flour is not so easy.

I like to put the ingredients in the bread machine before I go to bed and set the timer so that the bread is cooked when I wake up. You do not need an alarm clock with the smell of fresh bread wafting from the kitchen! Now all I miss is cheese, but I have not seen a cheese-maker yet.

Chiang Mai Deals - 10 Ways to Eat Cheaper in Thailand's Cultural Center

Known for rock-bottom eating expenses, most visitors to Thailand nevertheless overspend on food, but in Chiang Mai, deals are just around every corner. The more adventurous traveler who seeks a more authentic Thai experience or wants to make his/her travel money go even further can find cheaper, and often tastier, alternatives if they know what to look for. Many other long-term visitors are baffled when I tell them of my favorite venues, where I get a huge plate of yellow rice with fried chicken, a cup of fish soup, half of a sliced cucumber, and ice water for 50 baht (1.43 USD). And that is on one of the most Westernized islands in Thailand!

In Chiang Mai, it gets even better. There is no reason why you cannot eat a full meal for 30 baht (86 cents) in this town, but I have also managed to hunt down places where you can eat a full meal with ice water included for 10 baht (10 cents) or get noodle soup for 3 baht (9 cents)!

After living here for eight and a half months, I have come up with these ten tips:

1: Take a Hike--
Forgo the motorbike or tuk tuk your first day or two in a new location. Skip the taxis and walk. This slows you down and gives you a feel for the place like no motorized transport ever can. The cheap eateries are often barely noticeable, as they are often in people's homes, and signs which whizzed by on the bike are attention grabbers at a walking pace. Whoah--noodle soup for 20 baht! Know your surroundings, and you will know how to best take advantage of them.

2. Avoid the Tourist Traps--
This should go without saying, but most people are too tempted by the wide array of options in the main tourist junctions to bother venturing beyond the action. Even in chaotic Bangkok, all one has to do is walk one block either direction from Khao San Road to find delicious meals for around 30 baht and walk away full (free water or iced tea included). Did you come to Thailand to eat Thai food or hamburgers and pasta?

3. Don't Judge a Book by...
Yawn. That age old adage once again...If you have heard it once...Ahem. Anyhow, it rings true yet again. In Thailand, the extra dollar or two in pricier restaurants is usually a reflection of increased decor rather than increased quality. In fact, the vice versa is sometimes a better rule of thumb. When you pay more, you are paying for ambience. That's is great if this is what you want, but if you are looking for better food at lower prices, look for establishments with the bare necessities. Plastic furniture that doesn't match. An absence of music. An antique television set blaring Thai soap operas. Hokey thrown-together decor. Many of these places are just extensions of the Thai entrepreneur's home, and dining there will give you a much closer look at Thai culture.

4. You Just Can't Beat the Streets--
The entire world over you will find open-air street food, and it is usually the best value in any given area. This is particularly true in Southeast Asia. Sometimes you will find the usual collection of plastic furniture out front and full service, but often you will just get a small, disposable dish or be expected to eat out of a plastic bag. If it is close enough to finger food, I tell them to save the plastic and eat it out of my hands, but of course it depends on if I'm eating a piece of barbecued chicken or chicken curry.

5. Forage at the Food Markets--
Chiang Mai's cheapest venues offer an amazing culinary adventure, and the markets are a revelation to anyone who has never had the pleasure. Pick your way through the various stalls, sampling new dishes, or hit the collection of cheap roadside eateries which often accompany traditional markets. My favorite part about the markets is they stay open until the early hours of the morning, so if I am on my way back from the disco I can stop and fill up. I'll tell you what--it's a lot better than pulling through the late-night Burger King drive-throughs in America...The best Chiang Mai deals are found in the marketplaces.

6. Compare Prices--
Do not be shy about walking in to a restaurant, browsing the menu, and then leaving. Thais appreciate competition. If you feel guilty, simply smile and say, "Pop kan mai (see you again)." Do this on your walking tours to get a grasp of the local prices and to see what your options are.

7. Be Adventurous--
Try new things, even if they scare you. You might be surprised. Many foods which seem alien to Westerners will be cheap because tourists avoid them. Also, reconsider your notion of cleanliness. In your home country clean may mean pretty, but, to Thais, clean is simply clean. If a lot of people are eating there, you can rest assured the food is likely safe. Don't blame me if you get Bangkok belly--it is going to happen to you whether you follow my advice or not. Stomach problems in Thailand are an initiation every Westerner experiences, but it is far more often the result of bacteria or spices your body is not used to rather than sanitation issues. Don't worry. :-)

8. When in Rome...
Ah! Not another cliché...Go where the locals go! This is probably the most important, and most often overlooked, guideline to eating cheaply. Many of the local Thais are living on less 10,000 baht or less a month, and even those with more money naturally seek out the best food at the lowest prices. If I want to find a new place to eat with delicious and sanitary food, I just drive around and look for a small crowd of Thai people eating outside, but it is even better if you have a Thai friend from Chiang Mai to show you around.

9. Speak Thai--
In Thailand, there is almost always a Thai price and a "farang" price. No matter how long you stay, this will apply to you as well--you will never "become" Thai in any sense. However, open up to people and try to speak their language and you may often receive a discounted price or larger portions, especially if you're a regular customer. One time at the Chiang Mai Aquarium, I received a major discount off the stated entrance fee after attempting broken Thai. "Raakha thourai (how much)?" I repeated, thinking I had misunderstood. "Speak Thai--get Thai price," the young girl said with a smile.

10. Manipulate the Menu--
Do you really have to eat meat with EVERY dish? I opted for a pad thai with vegetable instead of with chicken one time, and it was topped with an omelette so big it covered the entire dish to compensate (not exactly vegetarian, afterall lol). It ended up being one of the best pad thais I've ever had. Do they offer special dishes served on rice for individuals (always a fantastic bargain)? Sometimes, there is no apparent price motive between different dishes, and the reasoning is a mystery. If you are on a budget, choose wisely. Let's face it-everything on the menu is delicious!

And one more, just for good measure...

11: Eat with the Thais--
Though you should never purposely take advantage of this, Thais are some of the most generous people in the world. Stumble upon a Thai party and you will be ushered into a chair to be force-fed Thai whiskey and delicious food, even if you have no reason to be there. Say you are full and you're plate will be repeatedly refilled. If this happens to you, DO NOT offer to pay. It would be an insult, although, if you accompany less well-off Thais to a restaurant you are expected to pay. One night, while waiting to catch the morning boat across the river to Laos, I crashed a Teacher's Cub karaoke party and ended up buddying up with the school director. We got wasted, sang "Stand by Me" for the crowd, and he invited me to come stay with his family for an extended period. If you really get in well with Thais you may have the pleasure to attend a delicious Thai home BBQ. Bring a bottle or two of beer. If you are settling in for the long-term, you may even end up throwing a few of these at your place. Not to worry--there are plenty of places to purchase heaps of cheap meat and vegetables.

In Chiang Mai, deals are not hard to come by, no matter what kind of bargain you are looking for. Even if you prefer fine dining, classy clubs, and luxury hotels, you will surely find a value that far exceeds the money you spend.

Chok dee khrab!

Recipe Chocolate Cake