HOT AND SOUR CURRY WITH SHRIMPS + ACACIA OMELETTE

Ingredients
The medium shrimp 8-10 (cleaning, shell).
200 g fish muscle.
Chilli beef 4 tbsp.
Makamepiik water 4 tbsp.
Fish sauce 3 tbsp.
Sugar 1 tsp.
Lime juice.
1 Chaam grip.
3 egg foam (used for making omelette Chaam).

How to do step by step.

1. The fish to meat cooked in boiling water to scald. Then fish out the meat to be soft ground (if the bone is removed as well), then the fish meat to pound the mortar into the chili as well Chilli beef Are prepared to bring forth the next step.
2. Boil water in pot wait until boiling. Add chili is mixed with meat, fish Chilli beef (Step 1) Wait until boil seasoning with fish sauce, tamarind water and sugar.
3. Chaam add shrimp and omelet. (How to make omelette Chaam see below), wait until boiling kang som again if power is off like sour lemon water may be added. When seasoning as needed and then get put cup. And serve immediately with hot cooked rice.


How to make omelette Chaam:.
1. Chaam clear, clean and cool to take out a leaflet. Split a length of approximately 1 inch.
2. The egg to the strike and put in bowl. People yolk and egg white together. Then add the split Chaam already. People to re-Chaam and eggs and mix well.
3. Set in the oil pan on a medium fire. Add eggs and fry into Chaam. Wait until well cooked yellow. Turn off the light and bring it to drain oil. Split a small square. And used in cooking with kang som. Eat with chili or any other time.


Source : allthaifood.com

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Rayong Funky Fruit Festival

Rayong Funky Fruit Festival

When: May - June 2011
Where: Alternating between Amphoe Mueang and Amphoe Klaeng, Rayong
During the festival, you can enjoy the sight, the taste and some spending on the quality tropical fruits of Thailand. There are also fruit procession, Miss Fruit Orchard beauty pageant, fruit basket arrangement competition, papaya salad cooking contest and cultural performances. More than top 30 restaurants in the province as well as fruit farmers present their best products in the festival.

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WHAT IS THAI COOKING ?

WHAT IS THAI COOKING ?


Originally, Thai people lived a waterborne lifestyle, mainly in the central plains of Thailand, travelling on, and living by the rivers growing rice and catching fish, which was cooked on a wood-fire grill or babecue. To accompany the fish, they developed dips and sauces, which were made from locally grown herbs, spicies, pepers, cucumbers, aubergines and other vegetables, some of which were grown in the rivers, along with various types of limes and lemongrass.

The vegetables were, and still are, often eaten raw. As this diet is somewhat dry, soups developed, such as the well-known tom yam, which was originally made with fish. At this time, the Thais shunned eating large animals, and when meat was eaten it was always chopped into small pieces. This is thought to be because of their Buddhist heritage. During the sixteenth century, foreigners started to appear in Thailand, introducing sinificant new ingredients, such as the chilli. Since that time, the Thais have adopted many forign foods, including curries from India and Persia, and noodles from China, but they have always been adapted to suit the Thai way of eating, thereby producing a taste unique to Thailand. Food invitably becomes individual to the place where it is being prepared and cooked, because the local ingrdients always have a taste and texture different to anywhere else.

Nowadays, fruit and vegetables that are associated with certain parts of the world can be bought anywhere, and so, sadly, this individuality is gradually being lost. I am glad to say, thought, that it still exists in Thailand.

Resource : The Big Book of Thai curries / VATCHARIN BHUMICHITR

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Thai Cuisine

Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.

Influences :

Although popularly considered a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma, the Chinese province of Yunnan and Laos to the north, Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and its use of ingredients were of great influence to the cuisine of the Central Thai plains.

The culinary traditions and cuisines of Thailand's neighbors have influenced Thai cuisine over many centuries. Regional variations tend to correlate to neighboring states as well as climate and geography. Southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Lao cuisine. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles and soy products.

Serving :

Thai meals typically consist of either a single dish or it will be rice (khao in Thai) with many complementary dishes served concurrently and shared by all. It is customary to serve more dishes than there are guests at a table.

Thai food was traditionally eaten with the right hand but it is now generally eaten with a fork and a spoon; this was introduced as part of Westernization during the reign of King Mongkut, Rama IV. It was his brother, Vice-king Pinklao, who, after watching demonstration of Western dining etiquette by American missionary Dr. D. B. Bradley, chose only the Western-style fork and spoon from the whole set of table silverware to use at his own dining table. The fork, held in the left hand, is used to push food into the spoon. The spoon is then brought to the mouth. A traditional ceramic spoon is sometimes used for soups. Knives are not generally used at the table. Chopsticks are used primarily for eating noodle soups, but not otherwise used.

It is common practice for Thais and hill tribe peoples in north and northeast Thailand to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand which are then dipped into side dishes and eaten. Thai-Muslims frequently eat meals with only their right hands.

Thai food is often served with a variety of sauces (nam chim) and condiments. These may include phrik nam pla/nam pla phrik (consisting of fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, or a spicy chili sauce or paste called nam phrik. In most Thai restaurants, diners can find a selection of Thai condiments, often including sugar or MSG, available on the dining table in small containers with tiny spoons. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition. Cucumber is sometimes eaten to cool the mouth after particularly spicy dishes. They often also feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy curry or stir-fry, tends to counteract the spiciness.

A Thai family meal will normally consist of rice with several dishes which form a harmonious contrast of ingredients and preparation methods. The dishes are all served at the same time. A meal at a restaurant for four people could, for instance, consist of fish in dry red curry (chuchi pla), a spicy green papaya salad with dried prawns, tomatoes, yardlong beans and peanuts (som tam thai), deep fried stuffed chicken wings (pik kai sot sai thot), a salad of grilled beef, shallots and celery or mint (yam nuea yang), spicy stir fried century eggs with crispy basil (khai yiao ma phat kraphao krop), and a non-spicy vegetable soup with tofu and seaweed (tom chuet taohu kap sarai) to temper it all.

Read more : en.wikipedia.org/wiki/Thai_cuisine

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