tag:blogger.com,1999:blog-26049742278543768332024-02-18T23:31:47.557-06:00Thai Recipe DownloadsFeel like cooking Thai tonight? Instantly download Thai recipes.Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-2604974227854376833.post-26533054497373389302014-04-15T15:00:00.000-05:002014-09-24T09:32:43.902-05:00Tommy Tang's Modern Thai Cuisine<div align="justify">
<a href="http://www.amazon.com/exec/obidos/ASIN/B001MJ0GBQ/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B001MJ0GBQ.01.MZZZZZZZ.jpg" /></a><b><a href="http://www.amazon.com/exec/obidos/ASIN/B001MJ0GBQ/lipgracom-20" target="_blank">Tommy Tang's Modern Thai Cuisine</a></b>, by Tommy Tang. A colorfully illustrated collection of more than ninety original recipes adapting traditional Thai flavors to American kitchens and cooking techniques, by the innovative chef-owner of the most popular Thai restaurants in L.A. and New York. Full-color photographs and B & W illustrations throughout. Though Tang himself came here from Bangkok in 1972, his restaurants--the first opened in L.A. in 1982, a twin in N.Y.C.'s Tribeca four years later--have as much to do with American enterprise and California style as with Thai cuisine. The food, commonly referred to as "California Thai," is represented here by the ultratraditional Pad Thai, known as Thailand's national dish; by the restaurant's own chicken sat‚ with peanut sauce and its special sauced duck; and by such hybrids as Bangkok Jambalaya, Thai Wonton, eggplant made with olive oil and pine nuts, a roasted pepper sauce well represented in recent Italian cookbooks, and an arugula salad with ingredients from Asia, California (the zinfandel), and Italy. Whatever the borrowings, though, Thai accents manage to predominate (you can't do the recipes without curry paste and Thai fish sauce) and California's breezy flair just gives it wings. It's an attractive mix. <b><a href="http://www.amazon.com/exec/obidos/ASIN/B001MJ0GBQ/lipgracom-20" target="_blank">Download Instantly Here</a></b> </div>
Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-12287550421839927092012-04-15T16:00:00.000-05:002017-11-22T11:36:26.160-06:00Best of Thai Food<div align="justify">
<a href="http://www.amazon.com/exec/obidos/ASIN/B004IZM2OU/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B004IZM2OU.01.MZZZZZZZ.jpg" /></a><b><a href="http://www.amazon.com/exec/obidos/ASIN/B004IZM2OU/lipgracom-20" target="_blank">Best of Thai Food</a></b>, by Sarika Gensbichler. Thai food is gaining more popularity all over the world and is recognized as healthy and imaginative cuisine. Fresh-tasting, contrasting flavors, beautiful presentation and often fearsome spicy are keywords for the Thai cuisine. Thai food offers a seemingly endless variety of dishes, from noodles, curries, rice, seafood, sweets, fruits to the latest fusion creations. Food plays a vital and important role in Thai society, and every visitor to Thailand will be asked ‘Kin kao laew rue yang?’ which translates to ‘Did you eat already?’ Visiting Thailand just for food is an adventure in itself and food is available everywhere and all the times. Thais are great snackers and with street hawkers in every little soi (lane), food stalls in every shopping mall and pushcart kitchens everywhere, opportunities are plenty. This download gives insights into the 10 most famous and popular Thai dishes. It will show you how to prepare, cook and present your dish. Serving sizes are for two. <b><a href="http://www.amazon.com/exec/obidos/ASIN/B004IZM2OU/lipgracom-20" target="_blank">Download Instantly Here</a></b> </div>
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Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-45623799773793348932012-04-15T14:00:00.000-05:002015-08-17T08:03:55.181-05:00Joys Top 50 Thai Food Recipes Cookbook<div align="justify">
<a href="http://www.amazon.com/exec/obidos/ASIN/B0032AMAI0/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B0032AMAI0.01.MZZZZZZZ.jpg" /></a><b><a href="http://www.amazon.com/exec/obidos/ASIN/B0032AMAI0/lipgracom-20" target="_blank">Joys Top 50 Thai Food Recipes Cookbook</a></b>, by Apornpradab Buasi. This download includes 101 Colorfully Illustrated Food Pages – featuring tastiest Thai food dishes, plus 50 Worldwide Favorite Thai Recipes! Step by Step instructions for Cooking all recipes are included! And best of all, Joy’s Personal Touch – short stories about growing up in Thailand related to cooking Thai food. A hugely popular download. <b><a href="http://www.amazon.com/exec/obidos/ASIN/B0032AMAI0/lipgracom-20" target="_blank">Download Instantly Here</a></b> </div>
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Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-68641327390854895092012-04-15T13:00:00.000-05:002014-09-24T09:17:09.438-05:00Joys Top 20 Thai Desserts Cookbook<div align="justify">
<a href="http://www.amazon.com/exec/obidos/ASIN/B00328HHU8/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B00328HHU8.01.MZZZZZZZ.jpg" /></a><b><a href="http://www.amazon.com/exec/obidos/ASIN/B00328HHU8/lipgracom-20" target="_blank">Joys Top 20 Thai Desserts Cookbook</a></b>, by Apornpradab Buasi. Includes 42 Colorful Illustrated Pages – packed with photos, 20 of Thailand’s TOP, and most favorite Thai Desserts! Also Step-by-Step instructions for Cooking each delicious dessert! Joy’s Personal Stories about making these desserts at home are priceless! <b><a href="http://www.amazon.com/exec/obidos/ASIN/B00328HHU8/lipgracom-20" target="_blank">Download Instantly Here</a></b> </div>
Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-3615285266294070282012-04-15T11:00:00.000-05:002014-10-17T08:10:25.561-05:00200 Thai Favourites<div align="justify">
<a href="http://www.amazon.com/exec/obidos/ASIN/B004H4XD6I/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B004H4XD6I.01.MZZZZZZZ.jpg" /></a><b><a href="http://www.amazon.com/exec/obidos/ASIN/B004H4XD6I/lipgracom-20" target="_blank">200 Thai Favourites: Hamlyn All Colour Cookbook</a></b>, by Oi Cheepchaiissara. Thai food is globally renowned for its distinctive flavors and delicious mix of spicy and sour tastes. No matter what your level of ability, experiencing this wonderful cuisine need not be limited to restaurant visits. 200 Thai Favourites will allow you to re-create that authentic Thai flavor in your own home. From firm favorites such as red curry with roasted duck to the more exotic red snapper with three-flavor sauce, this book has a dish to suit everybody. Each recipe is accompanied by easy-to-follow instructions and a fullpage color photograph to ensure perfect results every time. Oi Cheepchaiissara was born in Thailand and took her degree in Bangkok at the Poh-Chang College of Arts. Now living in England, she runs her food manufacturing business and teaches Thai cooking. <b><a href="http://www.amazon.com/exec/obidos/ASIN/B004H4XD6I/lipgracom-20" target="_blank">Download Instantly Here</a></b></div>
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Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-78593067762213566312012-04-15T10:00:00.000-05:002017-02-28T09:00:53.232-06:00Thai Recipes<div align="justify">
<a href="http://www.amazon.com/exec/obidos/ASIN/B0046ZRN5K/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B0046ZRN5K.01.MZZZZZZZ.jpg" /></a><b><a href="http://www.amazon.com/exec/obidos/ASIN/B0046ZRN5K/lipgracom-20" target="_blank">Thai Recipes</a></b>, by Kanchan Kabra. In recent years there has been a growing liking for Thai food among food aficionados, though it is available at only star hotels and rare places, food lovers hunt for it and reach to have it. Thai cuisine is hot, spicy, sweet and sour. Lemon grass, basil, coconut milk, peanuts, rice, noodles, dry red chili paste, basil, kaffir lime are main ingredients of the cuisine. <b><a href="http://www.amazon.com/exec/obidos/ASIN/B0046ZRN5K/lipgracom-20" target="_blank">Download Instantly Here</a></b> </div>
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Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-70366062760350789672012-04-15T09:30:00.000-05:002014-09-24T09:25:41.431-05:00Isaan Cuisine<div align="justify">
<a href="http://www.amazon.com/exec/obidos/ASIN/B0036Z9WTG/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B0036Z9WTG.01.MZZZZZZZ.jpg" /></a><b><a href="http://www.amazon.com/exec/obidos/ASIN/B0036Z9WTG/lipgracom-20" target="_blank">Isaan Cuisine</a></b>, by Nathalia McLean-Thorne and Paul McLean-Thorne. An introduction and step-by-step guide to Isaan cuisine, the simple, spicy and healthy cooking of a people from North-East Thailand and Laos. Isaan cooking is notable for recipes such as Laap, Papaya Salad and Sticky Rice. <b><a href="http://www.amazon.com/exec/obidos/ASIN/B0036Z9WTG/lipgracom-20" target="_blank">Download Instantly Here</a></b> </div>
Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-74196404189569049882012-04-15T09:00:00.000-05:002015-02-09T08:05:20.869-06:00200 Thai Recipes<div align="justify">
<a href="http://www.amazon.com/exec/obidos/ASIN/B001O2SCH6/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B001O2SCH6.01.MZZZZZZZ.jpg" /></a><b><a href="http://www.amazon.com/exec/obidos/ASIN/B001O2SCH6/lipgracom-20" target="_blank">200 Thai Recipes</a></b>, by Sally Lan. This download contains 200 delectable, easy to make Thai recipes. The directions are very straightforward and are easy to follow...it has never been easier to create scrumptious Thai food in your own kitchen! Some of the recipes found in this book include Thai Chicken and Coconut Milk Soup, Thai Chicken with Fresh Basil, Thai Fried Noodles, Thai Salmon Parcels, Yellow Curry Chicken, Eggplant with Tofu, Hot and Sour Shrimp Soup, Stir-Fried Beef with Mint, Pad Thai, Peanut Sauce, Special Thai Chicken with Chillies, and many more! <b><a href="http://www.amazon.com/exec/obidos/ASIN/B001O2SCH6/lipgracom-20" target="_blank">Download Instantly Here</a></b> </div>
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Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-33064046133809276992012-04-15T08:00:00.000-05:002017-02-06T08:40:36.273-06:00Thai Cookery Secrets<div align="justify">
<a href="http://www.amazon.com/exec/obidos/ASIN/B0042RU4BM/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B0042RU4BM.01.MZZZZZZZ.jpg" /></a><b><a href="http://www.amazon.com/exec/obidos/ASIN/B0042RU4BM/lipgracom-20" target="_blank">Thai Cookery Secrets</a></b>, by Kris Dhillon. Discover how to create delicious Thai dishes using easily available ingredients and with surprisingly little effort. Kris Dhillon explains the basic principles of Thai cooking - fresh, flavoursome ingredients, correctly combined and quickly cooked - so that you can achieve the wonderful flavors Thai cooking is famous for. Many Thai restaurants in the Western world barely capture the true essence of Thai food but Kris shows how you can match the best Thai food from Thailand. Recipes include perfect pad thai, easy stir fries, aromatic soups, Thai tempura, quick vegetarian side dishes like steamed bok choy and garlicky broccolini, and a large variety of curries including the classic Thai green curry. Kris Dhillon writes with the authority of an accomplished restaurateur. With many years of experience and thousands of satisfied customers she is still flattered by the popularity of her recipes and by the volume of interest and debate they continue to provoke. Her book, The Curry Secret, is widely acknowledged as the Holy Grail of curry cook books. <b><a href="http://www.amazon.com/exec/obidos/ASIN/B0042RU4BM/lipgracom-20" target="_blank">Download Instantly Here</a></b> </div>
Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-23946123102710235532012-04-15T07:00:00.000-05:002016-09-25T09:12:03.168-05:00A Thai Herbal<div align="justify">
<a href="http://www.amazon.com/exec/obidos/ASIN/B003HO5UNI/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B003HO5UNI.01.MZZZZZZZ.jpg" /></a><b><a href="http://www.amazon.com/exec/obidos/ASIN/B003HO5UNI/lipgracom-20" target="_blank">A Thai Herbal</a></b>, by C. Pierce Salguero. A practical guide to the traditional herbalism of Thailand, written for the beginning herbalist, or for the general reader with a curiosity about the fascinating topic of holistic health and Asian medicine. Contains an overview of the history, theory and spirituality of traditional Thai medicine, with a focus on the application to modern Western life. This book is the result of 5 years of research and hands-on study with Thai healers in and around the Chiang Mai area of Northern Thailand. C. Pierce Salguero is a member of the American Herbalist Guild, and an accredited instructor of Thai Massage. He lived in Thailand for many years, apprenticing under several renowned traditional Thai healers. He is currently the director of the Tao Mountain School of Traditional Thai Massage and Herbal Medicine. <b><a href="http://www.amazon.com/exec/obidos/ASIN/B003HO5UNI/lipgracom-20" target="_blank">Download Instantly Here</a></b> </div>
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<a href="http://www.amazon.com/exec/obidos/ASIN/B003S9VJQE/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B003S9VJQE.01.MZZZZZZZ.jpg" /></a><b><a href="http://www.amazon.com/exec/obidos/ASIN/B003S9VJQE/lipgracom-20" target="_blank">Thai Cuisine...The Herbs and Spices Present a Medley of Taste</a></b>, by Chef's Secret Vault. Today’s lifestyle finds more people dining at home. Cookbooks are expensive. Our 20 recipe themed cookbooks are a fraction of the cost. The recipes are Easy, Quick, & Delicious. <b><a href="http://www.amazon.com/exec/obidos/ASIN/B003S9VJQE/lipgracom-20" target="_blank">Download Instantly Here</a></b> </div>
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Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-12972082371915735192012-04-15T05:00:00.000-05:002015-08-10T15:12:24.758-05:00Essential Beginner's Guide to Healthy Thai Cooking - The 10 Most Popular Recipes<div align="justify">
<a href="http://www.amazon.com/exec/obidos/ASIN/B004JN0GU8/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B004JN0GU8.01.MZZZZZZZ.jpg" /></a><b><a href="http://www.amazon.com/exec/obidos/ASIN/B004JN0GU8/lipgracom-20" target="_blank">Essential Beginner's Guide to Healthy Thai Cooking - The 10 Most Popular Recipes</a></b>, by Jennifer Benjawan. Thailand’s most famous soup is – ‘tom yum’, a name for two similar soups originating from Laos and Thailand characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal (in lieu of ginger), lime juice, fish sauce and crushed chili peppers. Westerners enjoy‘tom yum’ made with prawns (‘tom yum kung’). Thais use a variety of meats including chicken (tom yum kai), fish (‘tom yum pa’ in Laotian and ‘tom yum pla’ in Thai), or mixed seafood (‘tom yum talay’ or ‘tom yum po taek’) and mushrooms - usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander leaves (cilantro).<br />
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Tom yum paste is made by crushing all the herb ingredients and stir-frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. ‘Tom yum’ flavored with the paste may have different characteristics from that made with fresh herb ingredients. <b><a href="http://www.amazon.com/exec/obidos/ASIN/B004JN0GU8/lipgracom-20" target="_blank">Download Instantly Here</a></b> </div>
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Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-1988937450215822452012-04-15T04:00:00.000-05:002016-11-02T11:56:55.845-05:00The Everything Thai Cookbook<div align="justify">
<a href="http://www.amazon.com/exec/obidos/ASIN/B001OLRM0K/lipgracom-20" target="_blank"><img align="left" border="0" src="http://images.amazon.com/images/P/B001OLRM0K.01.MZZZZZZZ.jpg" /></a> <b><a href="http://www.amazon.com/exec/obidos/ASIN/B001OLRM0K/lipgracom-20" target="_blank">The Everything Thai Cookbook</a></b>, by Jennifer Malott Kotylo. Thai cuisine creates a harmonious blend between spicy hot and comparatively bland ingredients from age-old Eastern and relatively new Western foods. Featuring both outstanding traditional recipes and cutting-edge crowd-pleasers such as Spicy Fried Rice Sticks, Salmon Toast, Chicken Satay, and Thai Crab Cakes, The Everything® Thai Cookbook guides you through preparing meals as good as you'd find in your favorite Thai restaurant. The Everything Thai Cookbook is perfect for both vegetarians and meat-eaters, offering an eclectic range of spices, flavors, and aromas. Whether you want to prepare a meal for one, or an entire feast, The Everything® Thai Cookbook will have you serving up tasty fare to tempt even the most critical food connoisseur. Jennifer Malott Kotylo is a freelance writer, editor, and marketing consultant. <b><a href="http://www.amazon.com/exec/obidos/ASIN/B001OLRM0K/lipgracom-20" target="_blank">Download Instantly Here</a></b> </div>
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Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-56930256379623643312012-04-01T10:00:00.000-05:002015-08-18T18:01:29.507-05:00Food Of Northern Thailand<div align="justify">
By <b>Alex Gunn</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPE82cMISTfrzlrBYgkew2blLunqVeZCwZel6mE9wr4jcqjGQOdIxXMYB_0hi-jKnBbK8g4H6rk0JwI8GNLOBrgiNQLnGYRGZjPq3x4vdZvjh76ygGpznTtoeUMfLM5ikujf_upXQl5I/s1600/FoodofNorthernThailand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Food of Northern Thailand" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPE82cMISTfrzlrBYgkew2blLunqVeZCwZel6mE9wr4jcqjGQOdIxXMYB_0hi-jKnBbK8g4H6rk0JwI8GNLOBrgiNQLnGYRGZjPq3x4vdZvjh76ygGpznTtoeUMfLM5ikujf_upXQl5I/s400/FoodofNorthernThailand.jpg" title="" width="400" /></a></div>
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I moved half way around the world to Northern Thailand in order to eat better. You might say that I'm more than a little interested in food.
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I remember the food writer and TV celebrity chef Jamie Oliver saying that he dreams about herbs. Surprisingly it is the only sensible and normal sounding thing I have ever heard him say. It's not unusual for me to spend days or weeks thinking about particular recipes or foods, although I haven't yet dreamed about herbs...I'm sure though it's only a matter of time.
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The foods available in Northern Thailand must rank amongst the most interesting and amazing in the world. There are influences from throughout Asia including China and India and the fragrant dishes of Malaysia, Indonesia, Lao, Vietnam and Southern Thailand (the old Siam). It's a giddy mixture and a life's work to get to know and understand them all...but I'm prepared to give it a go. It's a life changing experience in itself.
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Part of the wonderful food experience in Northern Thailand is the strong market culture. There are excellent fresh markets throughout this whole region that sell the freshest and best food anywhere on the planet. Huge piles of mangoes, cabbages, chilies, coriander, strawberries, jack fruit, limes, lemon grass and every other fruit or vegetable you can think of fill the buzzing markets.
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The part of the market that I frequent the most is the rice section. Back in the UK rice is just something you buy and cook and don't think a great deal about. Here in Chiang Mai, the main city in Northern Thailand, rice is almost a revered commodity. There are endless types of rice available for sale either piled high in big sacks, or already cooked in big steaming vats. My favorite and probably the most popular in this part of Chiang Mai is locally grown sticky rice. I had sticky rice once in London in a Thai restaurant and quickly wished I hadn't. It was a bit like eating glue. The sticky rice here is completely different; it's warm and soft...more like fluffy mashed potatoes than rice. It's the kind of food that will always be eaten because, like mashed potatoes, it is so damn good.
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So, once you have your warm sticky rice what next? There are different ways you can go from here. Either you could try some Thai soups or curries and dip the rice straight into it, or you could invest in a tiny pot of spicy dry chili sauce called "Nam Prik Ta Dem" which is popular all over Thailand. Some people do eat the rice and the dry sauce as a meal in itself...it's the cheapest complete meal available at most markets. If however, you have a few baht left over (which I'm sure you might) you could think about getting something from the grilled section. Thai sausages are excellent, but vary enormously in spiciness. There are also grilled fish which range from the excellent and locally farmed Catfish to the expensive Snake Head Fish with soft flaky flesh or perhaps you may prefer some chicken, or honey marinated pork satay, or deep fried vegetable tempura or land crab pate or any one of the most delicious and unusual foods in the world.
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Today, when it's market time I'm heading for the fresh seafood section, and buy myself a big bag full of Tiger Prawns and perhaps some Soft Shell Crabs. I'll then trundle round to the fresh herb section and pick out some big bunches of Coriander, Lemon Grass, Basil and Spring Onions. I can't wait to get cooking with all these fresh flavors. I'm sure that if Jamie Oliver shopped down at my local market he'd find it difficult to work out the difference between when he was dreaming about herbs and wide awake!
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Enjoy Northern Thai food.
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<i>By Alex Gunn. </i><a href="http://www.thelifechangepeople.com/" target="_blank"><i>TheLifeChangePeople.com</i></a><i> - </i><a href="http://www.thelifechangepeople.com/read-my-story" target="_blank"><i>Read My Story</i></a></div>
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Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-7191355779046230262012-04-01T09:00:00.000-05:002016-05-22T09:28:54.445-05:00How to Cook 'Pad Ga Pao' - Tasty Thai Fast Food<div align="justify">
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By <b>Shane Brierly</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_j3_ljEX9Tjdr3XNJAohw0b5sEDdb3cRy78zgsPc2lQh3yR4ctMVeoia-6Dsr1wDOBvPFK2Xn7_HDlgwmpgdE9NbYpsCJFAypz8xeRzKv-w7NGrdJdSLjDJuhpzIGsPrWyJOuNT32vIU/s1600/padgapao580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pad Ga Pao" border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_j3_ljEX9Tjdr3XNJAohw0b5sEDdb3cRy78zgsPc2lQh3yR4ctMVeoia-6Dsr1wDOBvPFK2Xn7_HDlgwmpgdE9NbYpsCJFAypz8xeRzKv-w7NGrdJdSLjDJuhpzIGsPrWyJOuNT32vIU/s400/padgapao580.jpg" title="" width="400" /></a></div>
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This classic Thai dish has to be the world's sexiest fast food, and so easy, healthy and versatile. Plus it tastes amazing.<br />
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Pad ga pao (or ka prao as it is also known) is a five minute meal, guaranteed, and usually served with steamed rice and a fried egg on top. It is also one of the most commonly eaten, widely loved dishes in the Thai food repertoire. Everybody eats it across Thailand all the time.<br />
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The beauty of it is the total lack of fat and dramas - it's also inexpensive, easy to cook, and so full of flavour.<br />
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It's commonly made with chicken or pork (minced or finely chopped) - but you can use anything. Beef, seafood, tofu, vegetables - even weird stuff.
The name 'pad ga pao' simply translates as 'fried with basil leaves' - the basil being 'hot basil', Thai basil', 'holy basil', or 'bai ga pao' in Thai.<br />
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The basil leaves come in red (purple actually) or green - but the more common variety are green. They grow easily - so plant some in a pot. They look a bit hairy and unappetising, just like me - but they leave fond memories and a desire for more
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<blockquote>
<b>Ingredients: (to serve 2)</b>
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<br />
<br />
<br />
<br />
<li>220g Lean chopped or ground meat (it can be chicken, pork, beef, etc, or even fresh mixed seafood)</li>
<li>1 tbsp Fresh chopped garlic</li>
<li>Chillies, cut in half, or on an angle (amount & variety up to your heat tolerance)</li>
<li>1 cup Holy basil leaves, fresh</li>
<li>1 tbsp/ 20ml Oil for frying</li>
<li>1 tbsp/20ml Soy sauce (Thai 'golden mountain' or 'healthy boy' is great)</li>
<li>1 tbsp/20ml Oyster sauce (Thai Maekrua is awesome!)</li>
<li>*Steamed rice for serving</li>
<li>*Fried egg (to put on top of the rice)</li>
</blockquote>
<b>How to make your dream come true:</b>
1. Heat a little oil in a frying pan, wok or sauteuse
2. Fry garlic until golden over medium heat
3. Add chopped/minced meat or seafood
4. Stir-fry a minute or two until almost cooked.
5. Add oyster sauce, soy sauce, basil leaves and chilli
6. Fry the egg
7. Serve on a plate with steamed rice. Put the fried egg on top of the rice.
8. Enjoy your awesome authentic Thai dish, and get used to cooking it frequently because anyone who tries it is going to ask for more.<br />
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<b>More information and cooking tips:</b>
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The 'main' ingredient can be anything. Experiment.
The sauces can be varied to taste. Some use sweet soy, kecap manis, dark soy (see eiw dum) - which can be an acquired taste. If you like it, go for your life.<br />
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The 'kai dao' (star egg) is fried egg - but in Thailand it is normally fried in quite a bit of oil in a hot wok, so the top is almost cooked and the bottom light brown and a bit crunchy. Your standard fried egg is fine.
The egg is optional. Most people have it in Thailand - some people don't. Without the egg, ask for 'pad ga pao' - with egg, ask for 'pad ga pao kai dao' Some other generic Thai that is useful to know when ordering food: Moo = pork (shouldn't it be "oink"?)
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<blockquote>
Neua = beef<br />
Gai = chicken<br />
Pla = fish<br />
Goong = prawn<br />
Talay = seafood<br />
Kai - egg<br />
Kai Gai = chicken egg</blockquote>
Kai neua = a weird stare - because cows don't lay eggs. But as a euphemism...............Phew! NORMALLY - you serve "pad ga pao" with FRESHLY cut cucumber sticks and ripe tomato. So fast and easy!<br />
<br />
Now get cracking and make some fast food that your friends and family will worship you for.
To ask questions, see photos, get more tips, or leave feedback, visit me at my website and I'll help if I can.
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<br />
<i>Shane Brierly is a professional chef from New Zealand who has been travelling the globe for the last six years cooking, eating and discovering. He prefers the "path less travelled" and is currently living in South-East Asia blogging new foods, experiences, sights and ingredients. Shane can be found at <a href="http://chef-a-gogo.com/" target="_blank">Chef-a-gogo.com</a> and is happy to answer any questions or respond to feedback left in the comments section. He loves teaching people how to cook, and is passionate about fresh food, quickly and simply prepared.</i><br />
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<span style="font-size: xx-small;">Article Source: </span><a href="http://ezinearticles.com/4603759" target="_blank"><span style="font-size: xx-small;">EzineArticles</span></a></div>
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Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-91326203086475809502012-04-01T08:00:00.000-05:002015-08-08T10:11:07.164-05:00Thai Vegetarian Cuisine<br />
By <b>Tommas Johnson</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIxq3tptOOTbulzM5TUnC4GldzTsjqykOhCueNSTA7O6bhDVomhQyljtmWYQ89xZGSPRe7e_IMOkxynsIiqoAm2RllN6Bt-bcM93t0R6H9TuN-tJWiUxoY7NxeXKh1qcurSdD82biJ0E/s1600/thailand-274906_640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetarian Thai" border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIxq3tptOOTbulzM5TUnC4GldzTsjqykOhCueNSTA7O6bhDVomhQyljtmWYQ89xZGSPRe7e_IMOkxynsIiqoAm2RllN6Bt-bcM93t0R6H9TuN-tJWiUxoY7NxeXKh1qcurSdD82biJ0E/s400/thailand-274906_640.jpg" title="" width="400" /></a></div>
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Thai cuisine emphasizes on lightly prepared dishes with strong aroma, colorful to look at and spicy in taste. Balance, variety and detail are of essence in Thai dishes. The five fundamental flavors in these dishes are spicy, sour, sweet, salty, and bitter. Thai cuisine has distinct styles based on its geography. Regionally you have the Northern, North Eastern or Isan, Central and Southern styles of cuisine. Traditionally you have a single large dish and rice or a main dish of rice and several smaller dishes.
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<b>The Jay Tradition</b>
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Vegetarian Thai cuisine has definite roots in Thai culture and is not new or just as an alternative offering to the vegetarians the Jay tradition of vegetarian cooking existed in Thailand for a long time. Thai Jay restaurants can be found in every city and offer an assortment of ingredients like chili, garlic and onion based dishes. During religious and ceremonial traditional times almost all Thais observe Jay style of meals.
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Thai cuisine uses sauces and pastes generously to enhance the hot taste of foods generally and also to lend sour and spicy tinge to the food. Fish sauce (Nam pla) is almost universally used in Thai cuisine, but other vegetarian equivalents like sweet chili sauce or the spicy chili sauce (Nam phirk) or the sriracha sauce can be used just as easily. Man phirk is a type of chilie paste or sauce that is used in dipping vegetable. Nam phirk pao is a sweet rasted chili paste that is often spread on bread. Apart from these, a slew of soy sauces are also used like Dark soy sauce (si-io dam), light soy sauce (si-io khao) and fermented soy beans sauce (taochiao).
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<b>Herbal aromas</b>
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Thai cuisine acquires it distinct aromas from a blend of herbs used in its cooking. Prime among them is the Kaffir lime leaves, whose typical flavor accompanies almost all thai soups and curries. Others are the Thai lime (Manao), Galangal (Kha), Turmeric (Kha min), garlic and lemon grass.
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<br />
Among the vegetables are varieties of eggplant (some of them are eaten raw), broccoli, cabbage (Phak kat khao), yard long beans (thua fak yao), bean sprouts (Thua Ngok), bamboo shoots, tomatoes, cucumbers, sweet potatoes, and corn. Mushrooms are also used, the most common being straw mushrooms (het fang), angel mushroom (het nang fa).Shi take mushrooms (Het hom) are all the rage recently and are available in dried form or fresh.
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<b>Native Foods</b>
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Fruits are generally served after a meal. Integral to most meals are papaya, mango, jackfruit, langsat, longan, pineapples, or durian. These are usually added to a salad or dessert.
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<br />
Pumpkin and coconut milk are often paired to make for excellent soups, curries and sweet desserts. Popular amongst the Thai meals are clears soups with tofu, noodles, cabbage and garlic like Gang jued tofu or a sour and spicey soup like Tom yum puck.
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<br />
<b>Rice culture</b>
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<br />
Rice is a foundational food of Thai cuisine. The fragrant jasmine rice, gives the dishes an otherworldly aroma just like that of roasted popcorn or nuts and has a soft texture when eaten alone. Curries, stir fry and other dishes are combined with rice creating a single dish called Khao rat kaeng. In dishes like fragrant curries and stir fried vegetables, rice is often a core element. Another variety commonly used is the sticky rice and that is used in rural northern and northeastern cuisine. Another major food stuff are the noodles made from rice flour (Kuai tiao), wheat flour, or mung bean flour (Wunsen) which is an extremely thin noodle.
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<br />
The main dishes include Rice dishes, Curries; Stir fried vegetables, salads and desserts. Some of them are, vegetarian khao pat (fried rice, Thai style), Kuai tiao nam (rice noodle soup served spicy condiments and vegetables), Mikrap (deep fried rice vermicelli) and others. The curries from the south region are coconut milk based and with turmeric whereas northern dishes are tinged with lime like Chok (rice porridge) and kuai tiao rat na (fried rice noodles).
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<b>Finishing touch</b>
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A sweet snack or fresh fruit is a fine way of completing an excellent Thai vegan meal. Rice flour and tapioca flour are used for thickening agents in the desserts. Some odd sounding but delightfully tasty desserts are jasmine scented coconut pudding or Tako, grass jelly or Chao kuai ans finally Ruammit which has nuts, fruits and coconut milk added. Iced tea or Cha yen, iced black coffee or Oliang and rice wine or Sato are sometimes served after the meal as a means of easing the evening into conversation.
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<br />
To the unenlightened, Thai cuisine may appear to be about meat, meat and more meat but the discerning will see that Thai cuisine has a strong vegetarian cooking tradition that goes far beyond western fast food variety of Thai restaurants.
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<br />
<i>By Tommas Johnson. To add Thai Cuisine to your menu plans go to </i><a href="http://veganheretic.com/" target="_blank"><i>VeganHeretic.com</i></a><i> to learn more about how to spice up your dining experience.</i><br />
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<span style="font-size: xx-small;">Article Source: </span><a href="http://ezinearticles.com/3840477" target="_blank"><span style="font-size: xx-small;">EzineArticles</span></a></div>
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<br />Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-32014445976949901932012-04-01T07:00:00.030-05:002017-04-22T09:54:17.938-05:00Hot Beef Thai Salad - The Spicy Freshness and Subtle Flavors of Thai Cooking<br />
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By <b>Billy Bristol</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFGT9GI5dAYZPitI8ehW10hiuqnyYK5T33Ez2eamigd6-z7RUh-wnWm7MbRr1PpfE_4df9WTTLW1RI03QYlkFRdC7YQOPl4onHRGuMtNPqOT5zD6BEq1d5Fpg6yL6wmYuoS34CVTuM3U/s1600/hotbeefthaisalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hot Beef Thai Salad" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFGT9GI5dAYZPitI8ehW10hiuqnyYK5T33Ez2eamigd6-z7RUh-wnWm7MbRr1PpfE_4df9WTTLW1RI03QYlkFRdC7YQOPl4onHRGuMtNPqOT5zD6BEq1d5Fpg6yL6wmYuoS34CVTuM3U/s400/hotbeefthaisalad.jpg" title="" width="400" /></a></div>
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Even using the hottest chiles and spices, Thai cooks are the masters in combining subtle flavors in their food dishes. This Thai salad of fresh lettuce and beef is an unusual entree salad that will please those who love spicy, hot Thai food. Of course, you can scale down the peppers if you do not like as much heat.<br />
<blockquote>
<span style="color: #238e23;"><b>Ingredients:</b></span><br />
<br />
1 head romaine lettuce<br />
1 head Belgian endive<br />
1 head red leaf lettuce<br />
3/4 cup peanut oil<br />
1/4 cup fresh lime juice<br />
3 tablespoons soy sauce<br />
1 pound beef sirloin, 1-inch thick, cut in 3-inch long by 1/4-inch strips<br />
1 1-inch piece fresh ginger, peeled and finely grated<br />
1 tablespoon packed dark brown sugar<br />
2 large cloves garlic, minced<br />
3 fresh jalapeno peppers, finely minced<br />
1/2 cup fresh cilantro, chopped coarsely<br />
3 red ripe tomatoes, cut into wedges<br />
2 scallions, finely chopped</blockquote>
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Tear the romaine and red leaf lettuce leaves into bite-size pieces. Carefully remove all of the Belgian endive leaves from the stalk, leaving whole. Place all of the greens into plastic bags, seal, and refrigerate for later.<br />
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In a shallow dish, combine 2 tablespoons each of oil, lime juice, and soy sauce. Add the beef strips to this marinade, stirring well. Leave at room temperature for about 1 hour.<br />
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To make the salad dressing, in a food processor or blender, combine 1/2 cup of oil and the remaining lime juice, soy sauce, ginger, brown sugar, garlic, and jalapenos. Process until you have a smooth puree. Set aside.<br />
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When the oil is hot, drain the beef strips. Add the beef to a skillet or wok, and quickly stir-fry until just browned on the outside. Remove the beef strips and add the reserved marinade. Heat to just boiling, then remove from the burner. Mix in the dressing.<br />
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To serve, placed the chilled greens in a large heatproof salad bowl, then top with the hot beef strips. Pour the marinade/dressing mixture over the beef, then add the cilantro, tomatoes, and chopped scallions. Toss and serve immediately. This beef Thai salad makes 4 servings.<br />
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<i>Billy Bristol is the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery hot recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate...Guaranteed. Visit: </i><a href="http://www.foodheat.com/" target="_blank"><i>Spicey Cooking</i></a></div>
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Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.comtag:blogger.com,1999:blog-2604974227854376833.post-20591245335803810792012-04-01T06:00:00.018-05:002016-05-22T09:25:07.659-05:00The Thai Mango - A Luscious and Precious Staple<div align="justify">
By <b>Napatr Lindsley</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIF6RM1X0miBjeavGFyoW0BFOGQE4RwwkdyQ-kOLJRGplARtG7_I5YD-u15WSNOJ3y-n-fdWT5Pl25nG1AmRmPG1SdwEUyHxfi8ZgMt3oudUoeo5sKaAiddvQCswYwurCmQoETY3T_qI/s1600/thaimango580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thai Mango" border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIF6RM1X0miBjeavGFyoW0BFOGQE4RwwkdyQ-kOLJRGplARtG7_I5YD-u15WSNOJ3y-n-fdWT5Pl25nG1AmRmPG1SdwEUyHxfi8ZgMt3oudUoeo5sKaAiddvQCswYwurCmQoETY3T_qI/s400/thaimango580.jpg" title="" width="400" /></a></div>
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The Thai mango is known as "Ma Muang" in Thai, although this varies by region. For example, in the Northern region a mango is also known as "Pae," and in the South as "Pao." The mango is rich in symbolic meaning. As part of the feng shui tradition, for generations many Thais have believed that growing a mango tree on the south side of the house will bring prosperity to the family. More broadly, mangoes are so widely enjoyed in Thailand and surrounding countries that they truly do represent a precious part of the culture. There are perhaps more than one hundred types of Thai mangoes, many of them hybrids developed in Thailand. The mango tree only bears fruit once per year, and its season is between late March and early June. This is the time one will find delicately delicious mangoes - a fairly small window of time for top quality. Nevertheless, this small window of time represents much of the enjoyment of mangoes by so many in Thailand, making it in effect a staple for meals and especially desserts.<br />
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Thai mangoes vary in size, shape and color depending on the type, soil and harvest areas. The shapes of mangoes can be round, kidney-like in shape, oval, or a long slender shape. The color of a raw mango is typically green, but the color of ripe mangoes (the skin) can be yellow, yellow-green, green, yellowish orange or yellowish red. All mangoes have only one flat seed surrounded by flesh. Ripe mangoes have flesh that is yellow, golden-yellow, orange or orange-yellow.<br />
<blockquote>
<b>The following are the most well-known mango types:</b><br />
• Nam Dok Mai: oval with a sharp pointed tip. The ripe fruit has golden-yellow flesh with a sweet-scented taste;<br />
• Kiaw Sa Woei: oblong dark green fruit. The ripe fruit has pale white flesh with a sweet taste;<br />
• Thong Dam: oval with rounded tip. The ripe fruit has yellowish orange flesh with a sweet taste;<br />
• Ok Rhong: oval with rounded tip. The ripe fruit has light yellowish orange flesh with a sweet taste;<br />
• Raed: oblong with a small pointed knob. The ripe fruit has light yellow flesh with a sweet-scented taste;<br />
• Pim Sian: oval with tapered tip. The ripe fruit has light yellow flesh with a sweet taste;<br />
• Nang Klang Wan: oblong with curved and tapering tip. The ripe fruit has light yellow flesh and a sweet-scented taste.</blockquote>
As I experienced in Thailand, mangoes are eaten in a number of ways depending on the type of mango. Both ripe and raw mangoes are enjoyed as snacks. Nam Dok Mai, Nang Klang Wan, Thong Dam and Ok Rhong are usually served at the peak of ripeness. The most famous dessert is perhaps mangoes with sticky rice (Khao Niaw Ma Muang). Increasingly, this dish is being offered at restaurants in America as well. Kiaw Sa Woei, Pim Sian, Fah Lan and Raed are preferably eaten raw, even though they are also delicious as ripe mangoes. Well-liked dishes include Mango Salad (Yum Ma Muang - spicy shredded raw mangoes) and Crispy Shredded Catfish with Raw Mango Salad (Yum Pla Duk Foo).<br />
<blockquote>
<b>When eating raw mangoes, dipping sauce is essential. The two common dipping sauces are:<br />
</b>• mixed of salt, sugar and crushed dry chilli, called Prik Gleua in Thai,<br />
• mixed of chilli, fish sauce and palm sugar, heated to a caramel-like consistency, called Nam Pla Wan in Thai</blockquote>
Besides eating fresh and raw mangoes, Thais also use mangoes to make ice cream, juice and milkshakes, as well as pickled mango (Ma Muang Dong), dry pickled mango (Ma Muang Chae Im), or air dried pureed mango (Ma Muang Kuan). Since mangoes ripen so quickly and are abundant during the season, many mangoes are canned and sold, both domestically and internationally. Mango products are usually made from other types of mango such as Kaew, Chok Anan and Maha Chanok.<br />
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Thais not only use mangoes as fruit or in cooking, but in medicine as well. The following process is one example. The seed of the ripe mango is dried, and subsequently ground up or boiled in water. This process results in a drink which helps one with health problems such as a bloated feeling or to get rid of a parasite or worm. Another approach involves boiling 15-20 mango leaves with water to create a drink to treat bloated feelings, ulcerative colitis, or for other applications such as external use to clean wounds. Some drink water boiled with the bark of a mango tree to reduce fever. As always, consult a physician as appropriate before deciding on treatments.<br />
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Asian grocery stores in America often do not have Thai mangoes, but may have products made from Thai mangoes. In this case, if mango juice or mangoes with sticky rice sound appealing this summer, mangoes from the Philippines or Mexico are your best substitute. Costco often offers Mexican mangoes - wait until they are ripe - the skin will be very yellow. Mangoes from the Philippines may be better, but they are equally if not more difficult to find.<br />
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As the vast majority of people in Southeast Asia eat mangoes, the cultural significance of the mango is broadly based. The mango has been a luscious and precious staple for generations. This is an ongoing result of both the high quality Thai mango itself, and the inspiration of its many delicious variations, uses, and cultural heritage.<br />
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<i>By Napatr Lindsley. Learn Authentic Thai Cooking at </i><a href="http://thaicookinghouse.com/" target="_blank"><i>ThaiCookingHouse.com</i></a><br />
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<span style="font-size: xx-small;">Article Source: </span><a href="http://ezinearticles.com/1322925" target="_blank"><span style="font-size: xx-small;">EzineArticles</span></a></div>
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Crazy Eddiehttp://www.blogger.com/profile/07887798303688461072noreply@blogger.com