Saturday, October 30, 2010

Fruits From Thailand

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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.

Monday, October 25, 2010

Thai BBQ or Barbeque Chicken Recipes

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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.

Thursday, October 21, 2010

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

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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

Sunday, October 17, 2010

Thai Food - Adding a Bit of Spice to Your Life

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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.

Tuesday, October 12, 2010

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

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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.

Friday, October 8, 2010

The Fascinating History of Chopsticks

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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.