Saturday, February 25, 2006

Thai Spices Source


Thai food is currently enjoying an international vogue. There are numerous Thai restaurants all over the world in big like such as Los Angeles, Tokyo , New York, Paris and many others. The following are some essential herbs and spices used in Thai cooking. The proper combination of all these ingredients is regarded as a big art in Thailand, one that requires both skill and time. The preparation of a single sauce can take hours of grinding, tasting and delicate adjustment until the exact balance of flavours is archived. Only then, can the true glory of Thai cooking be fully appreciated.

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Thai Spices - Chilli Dips

Chilli dips

Usually served with vegetables, meat or fish, chilli dips are very versatile. A dip can be a main dish or side dish, added to a pan of fried rice to flavour it, or drizzled on chips to liven them up. A cook will make up a bowl of dip from whatever is available, including chilies, garlic, onion, shimp paste, sour tamarind etc.


Thai salads, called yam, are sour, sweet and salty. A simple dressing works equally well for meat, seafood, vegetable and fruit salads. This is made from fish sauce, lime juice and a dash of sugar. The heat comes from the fiery little chillies, but just how hot a salad should be depends on the texture and flavour of the meat, vegetable or fruit used. Fresh herbs such as marsh mint, lemongrass, kaffir lime leaves and cilantro are usually used as garnish.

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Thai Cooking Schools


Finding a cooking school in Bangkok or the major provinces is increasingly easy. Most of the major hotels that have their own in-house Thai restaurant will offer cooking classes, either as intensive hands-on sessions or as watch-and-eat events. In addition there are cooking schools that provide basic skills sufficient to prepare a Thai meal in your own home, or even training to professional standards.

This legendary hotel on the bank of the Chao Phraya opened its own Thai cooking school on the other side of the river a few years back. The four-day cooking course, conducted in English, is mainly a “ watch and learn” experience, with emphasis on demonstration by the chef-lecturers followed by some hand-on participation by students. Classes start off with some background on Thai cooking, followed by different cooking techniques and fruit and vegetable carving. Recipes are a blend of the traditional and the imaginative. Menu preparation and selection is included in the course, as well as how to order at Thai restaurants. Classes take place from 9 in the morning to noon, followed by lunch. Tuition is charged per class.

The Thai Cooking School at The Oriental Hotel
c/o The Oriental Bangkok, Charoen Krung Road, Bangkok 10600

Tel : 0 2437 6211, 0 2437 2918

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Simply Thai Cooking

Book Review - Simply Thai Cooking

Thai cooking is exhilarating, it's exotic -- and now it's easier to make than ever before. With Simply Thai Cooking, Second Edition you will find easy-to-follow recipes for a wide range of Thai standards. Included in this edition are many new recipes that expand the vegetarian and chicken sections. Just try some of these foolproof recipes and you'll understand the unique qualities of Thai food. Nothing else so magically combines the savory with the sweet, the tart with the spicy.

The second edition of this popular guide to Thai cooking includes 16 new recipes and an expanded vegetarian and chicken section.

Wow, Thai food is so easy to make at home, especially if you have Asian food stores nearby for curry pastes etc. There's a lot of preparation but most dishes are cooked in minutes. Wandee's book explains the ingredients and the recipes are easy to follow (and the dishes get rave reviews from guests). The bad news is that I don't get to visit the restaurant much, as it's just so simple to stay home!

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Sunday, February 12, 2006

Thai Recipes - Fried Red Curry Paste with Fried Catfish

Fried Red Curry Paste with Fried Catfish


1. Heat the oil in a wok. Add the curry paste and stir-fry until odorously smell. Add coconut milk and stir-fry until well blended. Add in the kaffir lime leaves, eggplant and pasta and stir-fry until done. Season with palm sugar. Follow with cayenne chilli and fry for 30 seconds.
2. Serve on the plate with fried catfish.

50g. Lobo Red Curry Paste.
50g. Vegetable oil.
100g. Coconut milk.
3 pcs. Kaffir lime leaves, shredded.
50g. Eggplant.
300g. Boiled bow shape pasta.
1 tsp. Palm sugar.
2 pcs. Long sliced cayenne chilli.
Fried catfish as desired.

Monday, February 06, 2006

Thai Spices - kaffir Lime Leave

The Kaffir lime (''Citrus hystrix DC.'', Rutaceae), also known as Kieffer lime, Makrut, or Magrood, is a Southeast Asian citrus plant with very pungent leaves. The green lime fruits are distinguished by their bumpy exterior, and the hourglass-shaped leaves are widely used in Thai cuisine and Lao cuisine. Kaffir lime leaves are also popular in the west of Cambodia, but less so in Vietnam. Malay and Indonesian (especially, Balinese; see also Indonesian bay leaf) cuisines use them sporadically with chicken and fish. The leaves can be used fresh or dried, and can be stored frozen. Although the most common product of the Kaffir lime tree is its leaves (which impart a sour flavour to Thai dishes such as tom yum, and to Indonesian food such as sayur assam - literally sour vegetables), the juice and rinds of the small, dark green gnarled fruit (known as jeruk obat - literally medicine citrus) are used in traditional Indonesian medicine. As for the zest, it is widely used in creole cuisine and to impart flavor to "arranged" rhums in the R鵮ion island and Madagascar. For other types of lime, see lime (fruit). Category:Citrus Category:Herbs Category:Spices fr:Combava ms:Limau Purut

Sunday, February 05, 2006

Top Ten Favorite Thai Food Dishes

I spent most of the day at the Book Fair at Queen Sirikit Convention Hall. The big fairs are usually during the school holidays in April and October. I used to comment that Thai people don’t like reading much (apart from cartoon books), but every year more and more people go to these book fairs. Today was packed and I could hardly move. I bought quite a few books that I will share with you later, but first I want to show you this book which is all about the Top 10 of Thai Food! Obviously one of my favourite subjects. As you can see, the book is in Thai. I think I already have the best of the cookery books in English. Most of them are quite limited and repeat themselves a lot. So, that is why today I was browsing through the cook books written by Thai people. A better selection for sure. I bought half a dozen cook books which will help me a lot identifying the ingredients of street food that I have already photographed. I could blog about Thai food every day, I am just lacking the information sometimes.

Anyway, according to this book, the following is the Top 10 list of Thai Food:

  1. Hot and sour soup with shrimp
  2. Green curry with chicken
  3. Fried Noodles
  4. Pork fried in basil
  5. Red curry with roast duck
  6. Coconut soup with chicken
  7. Thai style salad with beef
  8. Satay pork
  9. Fried chicken with cashew
  10. Panang curry

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Thai Recipes - Kaang Masman

Masman Curry seems to be the only kaang praised in the Thai historic royal poem, memorized in the heart of every Thai student. Cumin, cardamon and clove give this curry strong sensational flavor. But overall it really has a very smooth flavor. Anyone who ever tasted it will ask for more. Not only it goes perfectly well with pork, but also chicken, duck and beef. Nowadays there are many advances in various aspects of cooking Masman Curry. If you wish to get more cooking information, please do not hesitate to let us know.

Recipe: Kaang Masman

1. heat a skillet and add 1 cup (240 ml.0 coconut milk together with content of this packet.
NOTE: Heavy Cream can be subsitute for Coconut Milk for variation.

2. Add slices 250g. beef or chicken and stir-fry until done. Add 1 Cup of water and bring to a boil.

3. Add some potato and peanut. Cook until tender.

4. Add fish sauce to taste Serve with cooked jasmine rice.

Made From: Chilli, Lemongrass, Garlic, Salt, Shallot, Galangal, Shrimp Paste, and Spices.
No Coloring, Preservatives or MSG added

Can be kept upto 1 year in dry cool place. See package for Best Before Date.
Package Weight: 50g