Thai food blog

Thai Food :Tom Yam Khung

noreply@blogger.com (The_pae) — Tue, 03 Apr 2012 05:06:00 +0000

Tom Yam Khung.

Ingredients :
• 1 pint of water
• 10 large shrimps
• 1 cup of mushrooms
• 1 stalk of lemon grass chopped
• 2 kaffir-lime leaves
• 1 table spoon of chopped coriander leaves
• 1/2 teaspoon of ground chilli (the amount can be adjusted according to one's preference)
• 1/2 teaspoon of salt
• 2 tablespoons of lime juice
• 2 tablespoons of fish sauce
How to cook :
1. Pour the water into a pot, add the lemon grass and kaffir-lime leaves and heat it.
2. Add the shrimps when the water is boiling and cover the pot.
3. Wait for 3 minutes before adding the mushrooms and salt.
4. Leave it to simmer for a few minutes. Then remove from the heat.
5. Season with fish sauce, lime juice and ground chilli.
6. Put the chopped coriander leaves in the pot before serving.
Tips: Best served hot with a plate of steamed rice and a dish of omelette.

For the medicinal properties of tom yam kung, different herbs offer different functions. Their properties are described below:
Lemon grass Lemon grass can help relieve excessive gas in the stomach or intestine, increase the secretion of urine, reduce heat in the body and prevent the spread of some kinds of bacteria.
Chilli Chilli is used as cough medicine. It is useful for the respiratory system, blood circulation and heart as well.
Lime Lime helps to prevent coughing, flu and scurvy.
Kaffir-lime Kaffir-lime is used to deodorize the strong smell of some food. Its juice can cure cough, dandruff and some types of stomach ache.

Track CP Tom Yum Kung calories and reach your health goals with the

Nutrition Facts. Serving Size: 1 bowl / 6.88 oz (195 g)
Amount per Serving
Calories 230 Calories from Fat 135.0

% Daily Value *
Total Fat 15g 23%
Saturated Fat 12g 60%
Cholesterol 40mg 13%
Sodium 610mg 25%
Total Carbohydrate 13g 4%
Dietary Fiber 0g 0%
Sugars 11g
Protein 11g 22%

Est. Percent of Calories from:
Fat 58.4%
Carbs 22.5%
Protein 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Stir-Fried Chicken with holy basil leaves [Pad Krapao Gai]

noreply@blogger.com (The_pae) — Thu, 25 Feb 2010 02:51:00 +0000

This chicken recipe Basil is a classic Thai menu. It 'made with holy basil that tastes a bit' hot, but it is possible to use any type of basil that you like.

Stir-Fried Chicken with holy basil leaves Ingredients
1. 450 grams of chicken thighs, cut into bite-size pieces
2. 5 cloves garlic, minced
3. 1 / 2 cup onion, sliced
4. 2 tablespoons vegetable oil
5. 2 teaspoons dark soy sauce
6. 2 tablespoons fish sauce
7. Santo 1 cup fresh basil
8. 7 chiles, coarsely chopped and pounded
9. Pinch of ground white pepper

Stir-Fried Chicken with holy basil leaves Preparations
1. Heat a wok until the oil is hot, then stir in the garlic, then add the onions. Stir another few seconds before adding the chicken. Continue to fry until the chicken is cooked thoroughly.
2. Add the chili and sprinkle with black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Mix and p

Thai Fish Cakes [Tod Mun Pla]

noreply@blogger.com (The_pae) — Wed, 24 Feb 2010 02:31:00 +0000

A popular Thai dish of fish curry paste and mix of kaffir lime leaves and fried in hot oil. Serve hot as part of a main meal.

Thai Fish Cakes Ingredients
1. 500 grams of white fish meat, minced or crushed
2. 1 egg
3. 1 / 2 cup green beans, sliced thinly
4. 3 tablebspoons fresh Kaffir lime leaves, crushed
5. 1 teaspoon sugar
6. 1 teaspoon salt
7. 1 tablespoon red curry paste
8. 3 cups cooking oil for frying

Thai Fish Cakes preparations
1. Place all ingredients in a large bowl and mix well, knead with hands until it sticks and mix well.
2. Spoon 2 tablespoons mixture, form into small balls about 3 "in diameter and deep fry in vegetable oil until golden brown.
3. Serve with cucumber flavor.

Thai Shrimp Soup Spiced

noreply@blogger.com (The_pae) — Fri, 16 Oct 2009 18:30:00 +0000

Ingredients

4 large raw shrimp
3 teacups of chicken stock
200 grams of mushrooms, halved (or fang het het Hunua)
1 stalk lemongrass (Takrai) cut into small pieces
5 slices of galangal
4 tablespoons lemon juice
3 tablespoons nam pla (fish sauce)
5 or 6 small green chili peppers, crushed (not ground) and pestle (or Thai chili "phrik keng nhoo)
2 or 3 sheets of makru t (lime)
A few leaves of fresh cilantro for garnish

Preparation:

Prepare the shrimp by removing the shell from the body and head. Leave the tail and cut the legs. Make an incision along the lower body.
Boil the chicken broth.
Add lemon grass, galangal, mushrooms, peppers and leaves makrut.
Season with lemon juice and fish sauce.
Boil for about 3 minutes.
Taste and adjust any seasoning.
Cook the shrimp for 2 to 3 minutes in this preparation.
Prepare and add the coriander leaves to garnish.

Comments:

Pronounce the 3 syllables of "tom yam kung" in a Thai and you'll see his eyes light up. This is undoubtedly the favorite dish of the Siamese.

The guide very seriously National Geographic reports that a survey conducted by the National Commission on Culture in Thailand in July 1999 among 500 Thai restaurants worldwide, has concluded that the tom yam kung was the favorite dish of the customer.

I chose this dish for these reasons.

This dish is spelled in different variants: one can add garlic, sugar, coconut milk, cream, tomatoes, etc. ...

If you go to a restaurant in Thailand, you can order only soup. This does not seem unusual. You will be asked if you want but also rice. Indeed, the Thais have a habit of eating soup without noodles accompanied by white rice (Khao tammadaa).

If you order other dishes with soup, we do not necessarily serve as the first. By cons, if you serve the soup first, you take the rice at the same time. White rice is in fact routinely used at the beginning of each meal.

At the restaurant, you make the dishes in the order in which they are ready, but white rice is served first. Indeed, the Thai custom, when eating in a group or family, put all the dishes on the table and everyone is then used at his convenience.

Never try to explain our way of serving dishes in a specific order, you will not understand you. Especially, do not get angry, it's the last thing to do in Asia in general and Thailand in particular. You're in a country you must accept the customs. The habits and customs are very strong in the Thai.

This dish was brought to the court of Rama V (Chulalongkorn 1868-1910). During the reign of the reformist monarch who ascended the throne at the age of 15, the cooks of the royal palace had to be innovative to meet distinguished guests, mostly French, English and Portuguese.

vdo - how to cook pad thai

noreply@blogger.com (The_pae) — Mon, 03 Aug 2009 05:59:00 +0000

A little bit about Thai Food before we start ,… I learned how to cook from my mom and my aunt, while I was child.
How to make Simple “ Thai Food” with, ‘Secrets of the Chef’ recipes.
As you probably know, there are as many ‘Thai” recipes as there are Thai cooks. The secret to find the best taste is to find the cook who has a wide variety of experience from the different parts of Thailand and can perfect the taste of each areas culture and tradition of recipes and spices. Like me. My mother and my aunt had many different variations of one recipe and knew how to enrich the spices and vegetables in everyone of them and get the different tastes from just one recipe which could be cooked in a variety of ways. Today, we will start with a very popular Thai dish " Pad Thai Shrimp "

Thai-style Fried Noodles, "Pad Thai"

noreply@blogger.com (The_pae) — Fri, 31 Oct 2008 18:40:00 +0000

Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & video (below) for others. For a very simple, fast, easy-to-prepare Pad Thai, please click here for an instant version--you can start with that and add more ingredients to change the flavor as well.

This recipe requires 1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.

Ingredients

8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots
1/4 cup dried shrimp or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.

Method

Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.

Garnish

Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.

Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.

For a very simple, fast, easy-to-prepare Pad Thai, please click here for a variant recipe.

Gaeng Curry Kai

noreply@blogger.com (The_pae) — Wed, 10 Sep 2008 03:54:00 +0000

Ingredients
Yellow Curry Paste
Chicken (sliced) 150 g.
White coconut (grated) 500 g.
Potato (sliced) 150 g.
Butter 2 tablespoons
Shallot (finely chopped) 2 tablespoons
Fish sauce / Soy sauce 3 tablespoons
Curry paste 3 tablespoons
Stock soup 1 cup

Method
1. Pour 1 cup of warm water to the grated white coconut and squeeze out 1 ½ cup of coconut cream and 3 cup of coconut milk.
2. Boil coconut milk and chicken until well cooked.
3. Heat a pn, add butter and stir until melt, add shallot ans saute until fragant then and curry paste and coconut cream, stir it then, mix all ingredients, add potato and season with fish sauce / soy sauce, simmer until cooked.

Life Secrets From Thai Food

noreply@blogger.com (The_pae) — Fri, 05 Oct 2007 04:30:00 +0000

Life lessons can come from the most unlikely places, once you become open to receiving them. Once you stop compartmentalizing life, there are rich insights to be gained from places you might never previously have given any thought. Like Thai food…
1. You’ll never get the best out of either by being half-hearted. If you hold back on the chillies and other spices, Thai food won’t have much savour. The same is true for life; conviction is the secret ingredient for success.
2. It needn’t take long to produce great results. Just as you can produce a great Thai stir-fry in minutes, you can create something fantastic in your life in a short time. The road to achievement doesn’t have to be long and slow and hard.
3. You get out what you put in. You’ll never make good Thai food with bad ingredients and a bad attitude. Whatever you do, if you don’t put care into it, you’ll never get the best out of it.
4. Neither is meant to be a spectator sport. There’s not a great deal of enjoyment to be gained by sitting on the sidelines. If you hang around while Thai food is being made, you may find yourself coughing and spluttering at the pungent cooking aroma of the chillies and ginger etc. But the flavour…
5. Both depend on the same art of making the most of what you have. You could spend your time thinking how much more you could do, if only you had X, Y, or Z, or you can get the maximum enjoyment from what you have right now.
6. You don’t have to be rich to enjoy either. After all, Thai street food is just as delicious in its way as a royal banquet.
7. It’s your creative vision that makes the difference. You can make as many great things with a few simple ingredients as you choose. It’s all down to your imagination and your enthusiasm.
8. Neither need make you fat. You are always in control of your choices.
9. It’s never as good if you’re just doing it for one. Both taste best when they’re shared.
10. Both are a celebration of everyday ingredients.
(C) 2005 Annie Kaszina
Annie Kaszina Ph D, is a coach and writer who has helped hundred of women to rebuild their confidence and their life after an abusive relationship. Annie is the author of "The Woman You Want To Be". Inside this ebook you'll learn to believe in yourself and the fulfilling future you're looking for.
To find out more and sign up to Annie's free bi-monthly ezine visit: http://www.joyfulcoaching.com You can email Annie at: annie@joyfulcoaching.com
Feel free to reprint this article on your website or in your ezine, just include the resource box.
Article Source: http://EzineArticles.com/?expert=Annie_Kaszina

Thai Food and Culture

noreply@blogger.com (The_pae) — Sat, 29 Sep 2007 12:02:00 +0000

Thai Superstitions Surrounding FoodIn Thailand, meals are traditionally eaten in a group setting. Unlike in America, the Thais believe it is bad luck to eat alone. Considering the Thais eat in large groups, it's therefore not surprising that a typical Thai dinner consists of three or more different dishes. And since, in Thailand, it is bad luck to throw food away, normally all of these dishes would be consumed in one sitting. Discarding food might anger the Thai "god of rice", a female deity who watches over the people, ensuring everyone has enough to eat. Bad luck or even widespread famine may ensue if food goes uneaten or is needlessly wasted.A Typical Thai MealIn Thailand, a typical meal would consist of the following:
One or two curry dishes, such as green, yellow, or red curry. These might be made with red meat, poultry, tofu, vegetables, or seafood, depending on the region and what protein sources are readily available.
A noodle dish such as Pad Thai noodles. These flavorful rice noodles might be made with tofu, chicken, or prawns.
A vegetable stir-fry dish made with just one or a variety of fresh local vegetables. With all meals, Thai jasmine-scented rice is served on the side. Dessert may consist of something as simple as fresh fruit such as pineapple or papaya. For a beverage, most Thais enjoy their meal with a cold lager or a cool drink such as lime water or Thai iced tea. How do Thais eat?You've probably noticed that most Thai restaurants provide chopsticks to their patrons. And while the Chinese did bring chopsticks to Thailand several centuries ago, today most Thais prefer to use Western cutlery-but in their own special way. Thai cutlery generally consists of a fork and large spoon (tablespoon). The spoon is held in the right hand and used (in place of a knife) to cut meat as well as to scoop up the food (in place of a fork). When eating, most Americans load up their plates with various types of food, as at a buffet table. In contrast, the Thais do not combine various foods on their plates, but rather, they sample one dish at a time, always eaten with a mound of Thai jasmine-scented rice on the side. Unlike the Chinese style, bowls are used mainly for soup, not in place of a plate. Finally, just for fun, encourage your family or guests to eat like the Thais do, sampling one dish at a time and eating with a spoon and fork. Most of all, take the time to enjoy your good health, your friends and loved ones, and last but not least, the wonderful Thai food on your plate. After all, good food truly is a reason to celebrate!

Michael Moran is the founder of CurrySimple Thai food products. With sauces made in Thailand, CurrySimple allows the average person the ability to cook a restaurant quality Thai meal at home. The concept evolved after spending years working in Thai restaurants while listening to his customer's conversations about the difficulty and complexity of cooking Thai food. Now with the development of the sauces (the hard part in Thai cooking), enjoying the taste and health benefits of Thai food is easy.Visit CurrySimple for more product information and recipes.

thai food cooking (VDO)

noreply@blogger.com (The_pae) — Fri, 21 Sep 2007 16:10:00 +0000

What Is The First Thing You Should Have When Cooking Thai Food?

noreply@blogger.com (The_pae) — Thu, 20 Sep 2007 07:00:00 +0000

Today is a first lesson. Oh! I do not want to call it a lesson because it sounds too formal. It is our first chat about Thai cooking. My friends always keep asking me if they want to cook Thai food, what is the first thing they should have? That is my topic today. When you see my question above. What is your answer ? you might think about something like cooking skills, inspiration, creative idea or any other big words. No! it is not what I mean. Actually, I just want to ask you what you should have (in the kitchen) when cooking Thai food. Basically, there are 5 things that you should have in your kitchen when cooking Thai food. These are:
1. Fish sauce2. Light soy sauce3. Dark soy sauce4. Oyster sauce5. Garlic
That is it. I think 90% of Thai food will use 2-3 of those stuffs when cooking. So now you know what you should have in your kitchen if you want to cook Thai food. Do not waste your time. Go buy it now.You can buy those 5 stuffs from any supermarket near you. The total price should not be more than $10.00 and you can use it for a year.
Okay, that is all for today. Next time we will start cooking Thai food. Do not worry. As I told you my blog will teach you how to cook Thai food with easy step by step. You can cook it like a pro for sure. I guarantee !
See you next time.
Joe Sitthiosoth is an average Joe who is passion for Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. His article comes from his real experience. You can read more from here http://easythaicookingbyjoe.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Joe_Sitthiosoth

SOME IMPORTANT HERBS AND SPICES USED IN THAI COOKING

noreply@blogger.com (The_pae) — Wed, 12 Sep 2007 08:05:00 +0000

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.
Basil (horapha, kaphrao, maenglak)
Horapha, kaphrao, maenglak are varities of sweet basil. Horapha is used here as a vegetable and for flavouring. Fresh leaves can be chewed as a breath freshener. Kaphrao leaves are narrower and often tinged with reddish purple. It releases its aroma and flavour only when cooked and is used with fish, beef and chicken. Maenglak leaves are slightly hairy and paler green than horapha. It is sometimes called lemon-scented basil but definitely has a peppery taste when chewed; it is used as a vegetable and for flavouring.

Cinnamon (ob choei)
From the bark of a tree, the type of cinnamon used in Thailand is of only one kind, that from the Cassia tree. It is used in meat dishes and particulary in massaman curry as garnish.
Chili, bird (phrik khi nu)
The smallest of the chilies, of which the kind called phrik khi nu suan is the hottest. Take care when chopping them, and do not rub your eyes. Chilies stimulate blood circulation and are reputed to help prevent heart disease and cancer.
Chili (phrik chi fa)
Phrik chi fa are finger size, growing 9-12 centimatres in length, and either yellow , red or green. Not as hot as the bird chili. There is no discernable difference between the colours.
Citron (som sa)
Citron (Citrus medica var limetta) is a round dark green fruit. Its thick , very aromatic skin is much used for flavouring. Sour orange juice and orange peel would make the best substitute.
Clover (kanphlu)
Clover (Eugenia aromatica) are the dried flowerbuds of an evergreen tree native to the Molucca islands. They are almost as expensive as saffron because crops often fail, because they are much used in Western cooking and because the oil is antiseptic. Cloves are used in massaman curry and to chew as a relief for toothache.
Coriander (phak chee)
The leaves are often choosen for decoration, with stem and roots for seasoning. Heavily used in Asian kitchens, the Thai kitchen is the only one to use the roots as well.
Cumin (yira)
Seeds look like caraway and fennel, but taste quite different and have to be heated to release their aroma. Only cumin is used in Thai cooking, mainly in the making of curry pastes.
Galangal (kha)
Resembling an upturned claw, this member of the ginger family is a pale pink rhizome with a subtle citrus flavour. I t is usually added in large pieces to impart flavour to fish or chicken stock, or used in making curry pastes. Fresh young ginger can be substituted, but you will not end up with the same flavour.
Garlic (krathiam)
Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic and garlic oil are used in almost every Thai dish.
Ginger (Khing)
Easily grated, khing is eaten raw or cooked and is used widely in many Asian Cuisines. Young ginger pounded with a little salt, pepper and garlic is good too as a marinate for chicken or beef. Ginger is acknowledged to improve digestion and to counter-act nausea and vomiting.
Krachai
No English common name for krachai (Kaempferia pandurata). The tubers of this ginger look like a bunch of yellow brown fingers. Krachai is always added to fish curries , and peeled and served as a raw vegetable with the popular summer rice dish, khao chae.
Kaffir lime leaf (bai makrut)
From the kaffir lime, which has virtually no juice, these fleshy green and glossy leaves resemble a figure eight. Imparting a unique flavour, they can be finely shredded and added to salads, or torn and added to soups and curries.
Lime (manao)
The whole fruit is used. It is an eccellent source of vitamin C and are used to enhance the flavour of chili-hot condiments, as well as create some very special salads and desserts ,and adorn most dishes as a condiment.
Lemongrass (takhrai)
Young tender lemongrass stalks can be finely chopped and eaten, but older stalks should be cut into 3-5 centimetres lengths and bruised before being added only as a flavouring agent. It is indispensable for tom yam. Lemongrass oil will sooth an upset stomach and indigestion.
Mace (dok chan)
The orange outer covering of nutmeg, the fruit of an evergreen tree native to Indonesia. Mace (Myristica fragrans) is used in the making of massaman curry.
Mint (bai saranae)
This mint (Mentha arvensis) is similar to the mint used for mint sauce in England and is used in Thai food as a vegetable and a flavouring.
Nutmeg (luk chan)
The nut is enclosed in a very hard brown shell. It is used in the making of massaman curry paste.
Pandanus leaf (bai toei)
Long narrow green leaves of a hernaceous plant used for flavouring and colour.
Pepper (prik thai)
Black , white and green peppercorn types. Black is milder and more aromatic than white. Green peppercorns have a special taste all their own and are available all year round but are best towards the end of the rainy season. Used as flavouring.
Sesame (nga)
Identical to sesame seeds the world over. In Thai cooking sesame seeds are used for oil and for flavouring. This tiny seeds are rich in protein.
Shallot (hom daeng)
These smell, zesty , Thaired onions are sweet and aromatic. An essential ingredient in many Thai dishes because of their taste and appearance, they can be substituted with European shallots, small red onions or small brown onions.
Spring onions (ton hom)
These green onions (Allium fistulosom) are used for garnishing soups and salads and as vegetables.
Turmeric (khamin)
These small, bright orange roots are used for the colouring in yellow curries. White turmeric, a different type, is used as a raw vegetable and resembles ginger. It tastes only slightly peppery and has a pleasant tang.

Fauna Of Himapan Forest (Thai Mythology)

noreply@blogger.com (The_pae) — Sat, 08 Sep 2007 16:36:00 +0000

Perhaps the most popular realm in Thai mythology, Himapan Forest is the invisible woodland believed to exist in the Himalayas, in the India-Nepal border, just below the equally legendary Buddhist heaven. The fabled forest is home to a great number of mythical beasts that have become symbols of exemplary Thai traits. Some of such fabulous creatures are described below. *GARUDA: Royalty and Supremacy*Half human and half bird, Garuda has the torso and arms of a man and the head, wings, tail, and feet of an eagle. The king of all birds is the favored mount of Vishnu, a deity shared by both the Hindu and the Thai faiths. The Thai people honor Garuda as a symbol of royalty and supremacy. In fact, he represents the Thai monarchy or government, and an artist’s rendition of the majestic creature appears on Thai bank notes and on the royal flag of Thailand. *NOK HASADEE: Ambivalence and Balance*A gigantic elephant-headed bird, Nok Hasadee inhabits the tangled, thorny rattan-cane areas of Himapan, where he patiently waits in camouflage for ungulates—his favored prey. During heavy rains, especially when he is neither furious nor famished, Nok Hasadee fancies making noise by playing an enormous 'khawng wong yai' or, simply, smelling the scent of the forest with his proboscis. This is the reason many Thai natives, especially those of the Central Plains, view thunderstorms as one of Nok Hasadee’s destructive pranks. Nevertheless, they describe him as a paradoxical character—playful yet lonesome, childlike yet predatory. *NAGA: Comfort and Safety*A multiheaded serpent whose main head sports a beard and wears a typical pointed Thai crown, Naga inhabits the densest part of Himapan Forest. It is a half sibling yet a sworn enemy of Garuda. Naga is a familiar motif in Thai architecture, featured frequently on stair handrails of many temples. Thailanders regard the serpent as a symbol of comfort and safety. *PRANORN PUGGSA: Agility and Dexterity*The Thai folk derived the name of this creature from the Thai words ‘pranorn’ (monkey) and ‘pugg’ (bird or birdlike). Pranorn Puggsa has a monkey’s head, torso, and forelimbs; the lower body of a bird; and a prehensile feathered tail. Ambidextrous, he is excellent in climbing trees, moving from branch to branch with agility. Pranorn Puggsa fancies mangoes and apples. People describe him as “the tireless and spirited inhabitant of Himapan Forest.” *RAJASI: Grandeur and Magnificence*People depict Rajasi, the king of fierce forest mammals, as a lion whose mane, tail, and paws are burning with golden flames. Most inhabitants of Himapan Forest dread the lion king not for his slyness but for his splendor. Although Rajasi symbolizes grandeur and magnificence, many Thailanders, especially those who are living in the North, blame him for the forest fires. *KINNARI: Gracefulness and Elegance*Half human and half bird, Kinnari has the head, torso, and arms of a beautiful woman and the wings, tail, and feet of a swan. Her voice is enchanting and her gait graceful. She is sometimes depicted playing a 'khryang ditt,' making her a patroness of dance, poetry, and music. Many Thai parents encourage their daughters to emulate the gracefulness and elegance of the swan lady. A favorite subject of artists, Kinnari’s graceful form appears frequently in sculpture and murals. *KINNON-NUA: Swiftness and Serenity*Partly human and partly artiodactyl, Kinnon-nua has the torso and arms of a muscular man and the antlers and lower body of a deer. The swift creature roams Himapan Forest seasonally, safeguarding the realm’s endangered fauna and flora and promoting serenity. Whereas the satyr of Greek mythology plays the panpipe, Kinnon-nua plays the 'pi chawa.' The sylvan Thai native will readily regard him as a symbol of nature.========Vocabulary:========1. ambidextrous, adj. able to use both hands in equal ease.2. artiodactyls, n. ungulates that include all types of deer, like antelopes and elks. 3. prehensile, adj. adapted for grasping.4. proboscis, n. a long snout.5. sylvan, adj. fond of wooded areas. 6. ungulates, n. hoofed mammals.==============================================================References:[http://www.china-on-site.com/three.php] 02/15/04.[http://www.thailandlife.com/a_culture.htm] 10/09/03.“The Literature of Thailand.” [http://www.geocities.com/RainForest/7153/tathome.htm] 10/09/03.[www.pages.drexel.edu/~sg94ep84/PCpage.htm] 02/15/04.©2004 eLf ideas

About the Author:
aLfie "eLf" vera mella was born in 1971 in Metro Manila, Philippines. He was a very inquisitive child who had shown fondness for reading and writing at an early age. He graduated in 1992 with a Bachelor of Science degree in Nursing, but the literatus in him never left his heart. A true artist, eLf was the vocalist of a New Wave band, named Half Life Half Death, which served as the musical vehicle for his poetry. Before he left his beloved country in 2003, he was working as an editor of and writer for scholastic books and magazines. eLf is currently living in British Columbia, Canada, serving as a caregiver for his maternal grandfather. He may have left a well-loved work but for a noble reason, and he never ceased from doing what he loves most since childhood—writing. Virtually always home, he usually spends his solitary nights reading, researching, and writing about various subjects of his interest—chiefly, Culture, History, Literature, Mythology, Music, and Science—with New Wave music always lingering in the background like a gentle breeze on a quiet sea. A writer at heart, eLf started inditing his thoughts around the age of six; and he intends to continue documenting his feelings and ideas until his twilight. /http://www.elf-ideas.blogspot.com

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THAI FOOD pad Thai(VDO)

noreply@blogger.com (The_pae) — Fri, 07 Sep 2007 14:31:00 +0000

Spices Thai Food Galangal, Nutmeg Tree And Krachai

noreply@blogger.com (The_pae) — Thu, 06 Sep 2007 12:42:00 +0000

Galangal
Scientific name:Alpinia galangal (L.) Willd.
Family:ZINGIBERACEAE
Vernacular name:Kha

Galangal is one of the members of the ginger family. It is the rhizome of a plant Alpinia galangal(L.)Willd. The plant is about 1-2 metres high and has long arrow leaves and small white, red-streaked flowers. The rhizomes arc knobbly and ginger-like which are deep orange-brown in colour, aromatic, pungent and bitter. Dried rhzome pieces are tougher and woodier than dried ginger. It is used in soups and stews, but remove before serving as they are unpleasant and woody to chew on. Its piquant taste is akin to cardamon and ginger. Galangals are used fresh in curries and stews. It is an essential component of Thai curry pastes and other Thai cooking. The rhizomes and its essential oil are used to treat catarrh and respiratory problems. It is also carminative and stomachic.

Both the fresh and dried rhizomes are used in Thai-style soups and curries.

Nutmeg Tree
Scientific name:Myristica fragrans Houtt.
Family:MYRISTICACEAE
Vernacular name:Chan – thed

Myristica fragrans is unigue among spice plants as it produces two distinct spices: ntmeg and mace. Nutmeg is the kernel of the seed, mace is the lacy growth, known as the aril, which surrounds the seed. Nutmeg was being used in China as a medicine for digestive disorders. The Indians and Arabs valued it as a treatment for digestive, liver and skin complaints and both nutmeg and mace were held to be aphrodisiacs.the nutmeg tree is an evergreen that grows to 12 metres or more in heght. It has dark green oval leaves and small pale yellow flowers. Nutmeg and mace are similar in aroma and taste, but mace is more refined. The aroma is rich, fresh and warm. The taste is warm and highly aromatic-sweetish in nutmeg and more biter in mace. Europeans have used nutmeg and mace most extensively in both sweet and savoury dishes. Nutmeg is a standard seasoning in many Thai recipes. The flesh of the fruit is used to make a sweetmeat.

An evergreen tree growing to the height of 8 to17 metres. Its leaves are leathery, shiny, dark green and oblong-ovate in outline with acute apex and base. Its pistillate flowers are small, yellow and axillary. Its fruit is a yellow, nearly ovoid, fleshy 2-valved capsule. The seedis surrounded by a fleshy, orange-red to red aril. It is cultivated in the southern part of Thailand.

The dried ripe seeds (nutmeg) and dried arils (mace ) are used as spices. Medicinally it is used as a stimulant and a carminative. The seeds and arils contain myristica oil which is composed mainly of myristicin and saffrole.

Krachai
Scientific name:Boesenbergia rotunda (Linn.)Mansf.
Family:ZINGIBERACEAE
Vernacular name:Krachai

Krachai has finger-like rhizomes, shoots with up to four leaves, and a spike of white or pink flowers with a pink –spotted white lip. They are widely cultivated in Thailand and Indonesia for the spicy flavour. Yellow-fleshed rhizome folavours Thai food including soups, fish dishes, and curries. They are also used to reduce flatulence and to treat diarrhea, dysentery, and worms. In Thailand the leaves are regard as an antidote to certain poisons.

A perennial herb with a small slightly branched dark brown rhizome. The fleshy roots are cylindrical to spindle in shape, yellowish brown in colour and are arranged at right angle to the rhizome. The leaves are fairly large, oval in outline with acute apex. The inflorescence is composed of 4-6 flowers, the lowers blooming gradually from the base towards the apex of the inflorescence. Individual flowers are reddish purple in colour.

The aromatic tuberous roots are used a condiments in Thai food. The rhizomes and roots are rputed to increase physical efficiency. They are used as an antidysentery and a carminative in traditional Thai medicine. The rhizomes contain 0.08 percent of volatile oil, composed of cineol, boesenbergin A, camphor, etc.

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Thai Food

noreply@blogger.com (The_pae) — Thu, 06 Sep 2007 09:33:00 +0000

Thailand have many famous food that being known all around the world such as Tomyumgoong, Pad Tai and etc. Thai Foods have its own characteristic. They are hot, spicy and delicious. Thai Herb are often used in Thai food such as Chili (Prik), Mint (Saranae), Shallot (Hom Daeng), Galanga (Kha), Lemon Grass (Ta Krai), Lime (Ma Now), Garlic (KraTieam), Ginger (Khing), Basil (Kraprao and Horapa) and etc. Thai food is also the food that control six balance fundamental flavors in every dishes. The six fundamental flavors in Thai food are salty, sweet, sour, spicy, bitter, and oilySalty – Salty in thai food mostly used fish sauce (Nam Pla in Thai). Fish sauce in one of important ingredient in Thai food. Moreover in every meal of Thai people. There is a small bowl of fish sauce included. Anyway Thai food use the other souce for salty, too such as salt or soy sauce.Sweet – In cooking the sweet in thai food. Mostly sweet in thai food come from sugar (Namtal in thai). There are also many kind of sugar in Thai food, such as brown sugar, coconut palm sugar, jaggery and palm sugar in the form of cakes.Sour – In Thai food, Sour are from vinegar, lime juice. There are also the ingredient that are not in any foods like tamarine vinegar, citrus hystrix juice, sour orange juice and the sour flavor from tamarine leaf, garcina, garcina leaf and acacia leaf. All these sour flavors are in thai food only.Hot (spicy) – The spicy flavor in Thai food is very hot, Mostly come from Capsicum frutescents.Oily – Most curry thai food used coconut cream for oily flavor. Oily in thai foods also come from other vegetable oil or fat.Bitter – Come from animal entrails and some leaf. Thai people believe that the bitter flavor food have the effect of medicine.

About the Author:
Kazama is the writer of http://www.feelthailand.com

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Food For Health - Thai Food

noreply@blogger.com (The_pae) — Mon, 03 Sep 2007 10:44:00 +0000

There are no less than 200-300 Thai dishes. Each has its own characteristics in flavor and feature.It is not difficult to cook in the pre-historic era. Humans began their eating with raw trees: flowers, leaves, roots and bulbs. After having tasted the vagetables’bland flavor, they added some sour ones to make tastier, or mixed variety of vegetables. Later, they knew how to make simple cooking, for example, burning vegetables or putting rice into roasted bamboo (which was called “kaawlaam” or a glutinous rice with coconut cream topping stuffed in a bamboo section and roasted). As the time passed by, they knew how to cook in various ways: frying, making soup or curry, steaming, making yam (salad) and preserving.Food cooking is both science and art. Some foods need time, man power and delicacy in cooking, including an artistic decoration. Cooperation in cooking helps create unity and warmth among family members.The process of Thai cuisine explains Thai life: its tradition, custom and culture as well as confirms that Thai family is a big one in which its members live together with warm relationship. In cooking Thai food, family members have their share of helping, as a teamwork. Either the grown ups or the young ones, males or females, can participate. In some old families, the elders knew how to manage the young off springs giving their hands in cooking. Small kids could help with light works, e.g., nipping off miniature egg plants, or sweet basils from the stem; whereas the bigger ones could peel onions, garlics, pluck off vegetables, squeeze coconut meat, and pound chillies and spices, for example.Accordingly, it is clearly seen that food cooking creates closeness among family members in talking and chatting to one another. Young kids knew how to help, and to cook as well as to be trained to have responsibility and discipline in working. The whole family, then, has a warm relationship and in turn produces worthy people for society in general.Names:Thai food always has its meaningful names which indicate its features or methods of cooking. Khanom Pui Fai is light, soft and yellowish white like cotton wool. Mi Krop (Crispy noodles) must be crispy. In the old days, most Thai people usually had a sense of humour and they often named foods, poetically, to stimulate the appetite. Among those foods are Jorka Lonson (Black bean in coconut milk), Naree Jaamseen (Banana in coconut milk) Ho Mujcha Chailai (Steamed curried fish), Paad Paakdong Fong Raga (Pickled vegetable fried with egg)The Flavor of Thai food:Regional Dishes :The North: The food of the North has its light flavor, with a little spices, not very hot with chillies, not salty and without sugar, except in Phak Jo, Kaeng Kae, Kaeng Oom Moo, Sai Uaa, etc.The North-East:The North-Eastern food has a strong flavor with chillies, salt, herbs and spices. Examples are Lap Pradook, Som Tom, Oomsab Tomsab, etc.The Centre:The Central food has a moderate flavor with herbs and sugar. Kaeng Khieo Wan, Kaeng Som, Tom Yam, Tom Khaa Kai, Phanaeng, Choochee, are examples.The South:The South has a very strong flavor of food with spicy herbs. Examples are fried or grilled tumeric-powdered fish, Kaeng Lyan, Tom Som, Pla Krabok and Kaeng Taipla.

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Spaghetti Mixed Seafood Thai Style

noreply@blogger.com (The_pae) — Fri, 03 Aug 2007 09:49:00 +0000

:by Joe Sitthiosoth
Before we start cooking our first Thai dish. I would like to tell you that after posting my blog yesterday, there are many people sending me emails asking me about curry paste, coconut milk and chilies whether they are the basic condiments that you need to have in a kitchen when cooking Thai food. Well, in my opinion...they are not because not many Thai food uses curry paste or coconut milk, particularly chilies. From my experience, all my friends (Westerners) can't eat hot and spicy Thai food (with chilies). Moreover, these stuffs like curry paste, coconut milk have short expiration. You can't keep it in the fridge or in the kitchen for a long time like fish sauce or light soy sauce. Therefore, I would recommend you to buy it whenever you need to use them. All right, that is clear enough.
Now let's start our cooking. Our menu today is Spaghetti Mixed Seafood Thai Style. Actually, it is a combination between Western food (Spaghetti) and Thai food (Fried Mixed Seafood). I used to cook this dish to Kathrine, my German friend long time ago and she loved it. She asked me teaching her how to cook this menu but I was so busy and forgot about it later. However, last week I had a chance to cook this menu again and I gave it to my colleague Kaela to try. Oh! my God, she really liked it. Now you are eager to know how to cook it, right ? Okay, let's go.
Ingredients
5 table spoon of cooking oil 5 cloves of garlic, finely chopped 150 grams of mixed seafood (you can use a frozen package) 2 teaspoon of light soy sauce 1/2 table spoon of oyster sauce 1 teaspoon of fish sauce 1 teaspoon of sugar 5 leaves of Thai basil (if you can't find Thai basil, you can use regular basil as well) 80 grams of spaghetti
Preparation 1. Cook spaghetti as per package instruction (boil it, rinse it with cold water) then set it aside. 2. Put cooking oil in a pan (medium hot) 3. Put garlic in a pan, cook for 2 minutes then put mixed seafood in a pan, stir fried until it is cooked (No problem if you use a ready-cooked seafood package). 4. Put everything else's (sauce, sugar) and stir fried for 3 minutes 5. Put cooked spaghetti in a pan, then Thai basil, stir fried for 2 minutes until everything gets along
That's it. See ! How easy it is. Now you can enjoy a very delicious Thai food that is cooked by yourself. I'm so proud of you. Enjoy your meal!!!
About the Author
Joe Sitthiosoth is an average Joe who is passion for Thai food. He travels the world, makes new friends and show them how wonderful Thai food is. Every article comes from his real experience during his journey. You can read more from http://easythaicookingbyjoe.blogspot.com

noreply@blogger.com (The_pae) — Mon, 16 Jul 2007 10:14:00 +0000

A visually intriguing dessert where a rich coconut-milk custard is steamed inside a small pumpkin or acorn squashes.

Ingregients
5 eggs (2 of them duck eggs if possible)
1 cup (250 ml) coconut cream
1 cup (150 g) chopped palm sugar or dark brown sugar
1 small pumpkin, about 8 in (20 cm) diameter, or 2 acorn squashes

Preparation

1 Beat the eggs with coconut cream and sugar until the mixture is frothy.
2 Cut the top off the pumpkin or acorn squashes and carefull scoop out the seeds and any fibers. Pour in the coconut cream mixture, cover with the top of the pumpkin or squashes and place in a steamer. Cover the steamer and place over boiling water.
3 Cook over medium heat for about 30 minutes or until the mixture has set. Leave to cool (preferable refrigerate) and cut in thick slices to serve

Tips -- Duck eggs add richness and a firmer texture to the custard. Tf using palm sugar, strain the custard through a sieve before pouring into the pumpkin to remove any impurities

Green Papaya Salad (Som Tam Thai)

noreply@blogger.com (The_pae) — Sun, 15 Jul 2007 08:09:00 +0000

Originally an lsan dish from the northeast, this healthy mixture of raw vegetables is now prepared by roadside vendors all over the county. Som Tam captures the essentail flavors of Thailand: chili hot, redolent with garlic and fish sauce, and sour with lime juice. The basic ingredient, unripe papaya, contrasts in texture with crunchy raw beans and peanuts. If unripe papaya is not available, very thinly sliced cabbage may be substututed.

Ingregients
2-5 bird's-eye chilies

2 tablespoons unsalted roasted peanuts or cashew nuts

1 tablespoon dried shrimp or prawns, soaked in warm water for

5 minutes and drained

5 cloves garlic

10 oz (300 g) unripe green papaya, peeled and shredded using a sharp knife or vegetable grater

1/2 cup (50 g) long beans or gree beans, cut in 1/2-in (1 cm) pieces

6 ripe cherry tomatoes, quartered, or 1 large tomato, in wedges

3 tablespoons lime juice

1 tablespoon chopped palm sugar or dark brown sugar

1 tablespoon fish sauce

2 cups raw vegetables (cabbage, water spinach, broccoli, as paragus)

3 spings Thai basil (horapa)

Preparation
1 Take the chilies, peanuts, dried shrimp and garlic and pound roughly in a mortar and pestle or process very briefly in a blender. The mixture should be coarse, not smooth.

2 Cmobine mixture in a bowl with the shredded papaya, bean and tomato. Mix well and add the lime juice, palm sugar and fish sauce.

3 Serve accompanied by other row vegetables (cabbage, water spinach, broccoli or asparagus) and and sprigs of Thai basil. For a complete meal, add glutinous rice and Barbecued Chicken
Tips -- Prepare the salad immediately before serving, otherwise the papaya will lose it firm texture.

Spicy Prawn Soup with Lemongrass (Tom Yum Goong)

noreply@blogger.com (The_pae) — Sat, 14 Jul 2007 17:29:00 +0000

One of the best known Thai dishes abroad, this flavorful but spicy soup is hot, sour and fragrant, an ideal accompaniment to other Thai dishes and rice. The kaffir lime leaves, galangal and lemon grass are what give this soup its tangy flavor, but are not meant to be eaten, so tell your guests to avoid them while eating the broth, prawns and mushrooms.

Ingregients

4 cups (1 litters) Thai Chicken Stock

3 kaffir lime leaves

2 in (5 cm) fresh galangal root, sliced

3-4 coriander roots,washed (optional)3

stems lemongrass, thick bottom part only, dry outer sheath discarded, smashed with back of a cleaver

6-8 medium prawns or shrimp, shells intact

1 cup(5 oz/150 g) fresh or canned straw mushrooms or small button mushrooms, sliced in half 5-10 bird's-eye chilies,smashed

3 tablespoons lime juice, or to taste

1/2 tablespoon fish sauce, ro to taste

3 sprigs fresh coriander leave (cilantro)
Preparation
1. Bring the stock to a boil and add kraffir lime leaves, galangal, coriander roots and lemongrass. Simmen for 15 minutes.

2. Add the prawns or shrimp, mushrooms and chilies, and chilies, and simmer for 3 minutes. Add the lime juice and fish sauce(which is very salty) to taste. The soup should be spicy-sour and a little salty. Serve garnished with fresh coriander leaves(cilantro)

Tips -- Do not over cook the prawns or they will become tough. Use homemade chicken stock in this dish for the best flavor. Any variety of seafood myay ve substituted for or added to the prawns ----- including sliced fish, crab

Preparation time: 10

minsCooking time: 30 mins

Rice Stick Noodles with Seafood and Basil (Kwaytiaow Pad Kheemao Thalay)

noreply@blogger.com (The_pae) — Fri, 13 Jul 2007 04:34:00 +0000

Kwaytiaow Pad Kheemao Thalay
Kwaytiaow or flat rice stick noodles, Chinese in origin, are now enthusiastically enjoiyed in most part of Thailand. They are served either in soups or stir-fried with meat or seafood, vegetables and spiceds. This version is understandably popular in coastal areas where a wide variety of seafood is available.

Ingregients

1 lb (500 g) mixed raw or cooked seafood such as squid, prawns, fish clams and mussels, cleaned and shelled

3 tablespoons minced garlic

2 tablespoons oil

1 lb (5oo g) fresh rice-flour noodles (kwaytiaow) or 10 oz (300g) dried rice sticks soaked in boiling water for 5 minutes and thoroughly drained

2 tablespoons soy sauce

2 tablespoons fish sauce

1/4 cup thai basil leave (horapa)

2 red chilies, thinly slicedGround white peper to taste

Preparation
1 Cut seafood into bite-sized pieces. Fry the garlic in 2 tablespoons oil in a large wok over high heat until golden brown. Add the seafood and stir-fry for a few minutes. Remove seafood from the wok and set aside.

2 Stir-fry the noodles with soy sauce in the remaining oil for 2 to 3 minutes, then add the cooked seafood back to the wok. Mix well and add fish sauce, basil leaves and chilies. Stir, sprinkle with white pepper to taste and cook for a minute more.

Clear Soup with Glass Noodles(Gaeng Jued Woon Sen)

noreply@blogger.com (The_pae) — Wed, 11 Jul 2007 16:35:00 +0000

Gaeng Jued (literally "plain soup") is clear and mid, serving as a comtrast to accompanying dishes that are either oil or spicy.

Ingregients
5 oz (150 g) ground pork or chicken

1/2 teaspoon soy sauce

1/4 teaspoon ground white peper

4 cups (1 liter) Thai Chicken Stock

3 white pepercorns, curshed

5 cloves garlic, crushed

2 oz (50 g) dried glass noodles (bean thread or cellopane noodles),soaked inwarm water to soften

1 teaspoon fish sauce

6 died Chinese mushrooms, soaked in hot water to soften, stems discarded, tops sliced

1/4 teaspoon sugar

1 onion, cut into

1/2 in (1 cm) pieces

2 tablespoons chopped coriander leaves (cilantro)

Preparation
1 Mix the meat, soy sauce and ground white pepper together well, and form into small, roughly shaped meatballs.2 Heat the chicken stock in a pot, add the crushed peppercorns and garlic, and bring to a boil. Place the meat balls in the boiling stock and then add the noodles, fish sauce, mushrooms and sugar. Simmer until the meatballs are cooked. Add the spring onions and coriander leaves and remove from the heat immediately. Serve accompanied by rice

Tips
Glass noodles are soaked in warm water for 5 minutes to soften and swell.

Chicken Salad with Vegetables (Lab Gai)

noreply@blogger.com (The_pae) — Mon, 09 Jul 2007 01:52:00 +0000

The dish makes a wonderfully healthy dish because it is made without oil and eaten with raw vegetables and herbs (and rice). It may by served with a chili sauce like Nam Jim

Ingregients
10 oz (300 g) ground chicken
3 cloves garlic, finely chopped
1/4 cup (60 ml) fresh lime or lemon juice
11/2 tablespoons fish sauce
2 tablespoons uncooked long grain or jusmine rice
2-3 bird's-eye chilies, minced
1 medium onion, thinly sliced
2 sprigs coriander leaves (cilantro), finely chopped
1 cup (20 g) fresh mint leaves
An assortment of letuce leaves, cabbage, fresh Thai basil (horapa), cucumber and long beans or green beans

Preparation
1 Dry roast the rice grains in a wok or pan over medium heat until lightly browned. Remove from the pan and grind the roasted rice lightly in a mortar and pestle or blender. Set aside
2 Cook the meat and garlic without oil in a non-stick wok or frying pan over medium heat until the meat turns white. Remove from the heat to cool.
3 Add the lime juice, fish sauce and salt, stirring to mix well. Stir in the rice powder, minced chilies, onion, scallion, cilantro and mint leaves.
4 Arrange the chicken mixture on a serving platter and surround the chicken with raw vegetables and herbs, as desired.

Khao Pad Goong

noreply@blogger.com (The_pae) — Mon, 09 Jul 2007 01:46:00 +0000

Ingregients

3 tablespoons oil

4 cloves garlic, mined

1 slice bacon, thinly sliced

8 oz (250 g) fresh prawns or shrimp, peeled and deveined

3 eggs, beaten

4 cups cooked white rice, cooled

2 tablespoons fish sauce

1 tablespoon soy sauce

1/2 tablespoon sugar

1/4 teaspoon white pepper

1/2 cupsliced onion

1 spring onion, chopped

2 tablespoons chopped coriander leaves (cilantro)
Accompaniment
Sliced cucumbers

Sliced tomatoes

Chopped spring onions

Sliced chiliesFish sauce
Preparation
1 Heat a large wok or skillet until smoking and add the oil. Add the garlic and stir-fry for 1 minute or until fragrant. Add the bacon and shrimps and stir-fry for 1 minute or until shrimps turn pink.

2 Add the eggs and scramble until cooked. Add the rice, fish and soy sauces, sugar and white peper. Continue to stir-fry until the rice is hot, redecing the temperature if necessary. Add onion and spring onions.

3 Garnish with coriander leaves and serve with Accompaniments.