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Articles from SIAM FOOD BLOG - Thai Cuisine

Free Burma - Blogger for Burma/Myanmar 2007-10-04 01:09:00 <!-- Free Burma! Image --> FREE BURMA/MYANMAR more Information <!-- End Free Burma! Image --> ...

Herbs: Thai Basil - sweet, holy or hairy 2007-08-09 00:39:00 There are innumerable sorts of basil. The most well-known is surely the Italian basil, without this tasty tomatoes with Mozzarella cheese would not be complete. In the Thai kitchen 3 different sorts Basil are used . The taste of the Thai basil can not be replaced by other herbs or spices and is only freshly used. 1. BAI HORAPA oder Sweet Basil One recognizes Horapa by its dark-violet stacks ...

Recipe: Fried rice noodles Thai Style - Pad Siiu 2007-07-31 00:29:00 The Thai name of this mouthwatering noodle dish "Pad Siiu" (speak SI-I-JU) can´t be translated properly into English. "Siiu" means soy sauces, like Siiu dam - black (darken) soy sauce or Siiu khao - light soy sauce. For this delicacy 2 different soy sauces and a soy bean paste are used. This way we want to thank the cook of the Viang Bua in Chiang Mai for his support. The noodle dish ...

Rice noodles from Thailand 2007-06-12 23:33:00 The scholars argue, who invented the noodles. There was the Chinese and Marco Polo brought them to Italy or they been invented independently in Italy and in China or was the ancient Greeks the inventors. In Thailand it interests only whether they were prepared tasty. Rice noodles consist of rice flour, rice starch and water. The production by hand is very complex and requires some ... Thailand

Herbs: Coriander leaves, coriander roots and Laos coriander 2007-05-30 23:30:00 In Asia, Africa and Latin America Coriander leaves (Cilantro) are a very popular and peppering herb . In Thailand one calls the Coriander "Pak Tschi" or "Pak Ji" and it occurs in innumerable Thai recipes. Coriander looks similar to parsley, the leaves are more softly and have an incomparable smell. Use: Coriander leaves are added at the end of the cooking time and should not be cooked, ...

Vegetables: KALE - PAK KANA (Pak Kanaa) - chinese broccoli 2007-05-24 01:44:00 PAK KANA (Pak Kanaa, engl.Kale) or "Chinese Brokkoli" is a sheet cabbage plant. Its buds develop no head like the related Brokkoli. In the kitchen one uses the stacks and the sheets specially for the short roast in the Wok. The taste reminds of Broccoli, the stacks are wonderful crunchy. PAK KANA gives dishes like "Fried Rice", "Pad Siiu" (fried ricenoodles), "Rad Na" (noodles in thickened ...

Recipe: Fried Rice with Shrimp/Chicken/Pork Thai Style (khao phad goong/gai/moo) 2007-05-17 01:20:00 Who already once spent its vacation in Thailand, will have tried this tasty Thai dish. Specially people, which do not like to eat hot and spicy, will like this Thai Style fried rice. Remaining rice from the day before can be recycled with this recipe. Ingredients per person: oil to fry one cup cooked rice from the day before 3-5 shrimps or 100 gramm chicken, chopped or pork 1 egg 1/2 ...

Fish Sauce - The Salt of the Thai people 2007-05-13 08:25:00 One of the most important ingredients in the Thai, and Southeast Asian cuisine is the fish sauce. It is made of fermented fish, like anchovies and other small fish, salt, sugar, water and depending on the taste also oysters and shrimps. "The variety fromVietnam is generally called n??c m?m, and similar condiments fromThailand and Myanmar are called nam pla (??????) and ngan byar yay ...

Tips & Tricks - Camping stove 2007-05-06 02:15:00 Who doesn't love it, the mouthwatering Thai dishes made in a Wok, for example fried rice, fried noodles or pork with garlic and pepper? But who has no gas stove, comes here to the limits. For the short roast one needs a high heat, which can be regulated to the point, an electric cooker cannot keep up there. The result is usually slushy and is also missing taste. A good remedy is a camping ... Amp

Thai wok from steel 2007-04-29 06:49:00 The Wok is a mixture from pan and pot and originally from China. It was invented at times as collecting fire wood was still hard work. With its semicircular bottom the Wok fitted in the best way to the fire place and offered so an efficient energy output. Nowadays there are Woks in many variants. The Thai Wok illustrated here is made from steel and is not stainless. This form (semicircular ...

Mortar and pestle from granite 2007-04-25 08:33:00 In the Thai kitchen predominantly fresh herbs and spices are used. These are converted in a mortar to pastes. Most well-known are the red and the green Currypaste, which are a main part of the tasty Thai Curries. Under the term "Nam Phrik" there are innumerable pastes, which Thaipeople like to eat just together with rice and vegetables. A "good" mortar is heavy (better stand) and not too ...