.

Buzz Lightyear Bedding

2010-08-07T17:12:00.002+07:00

Buzz Lightyear Bedding

Buzz Lightyear is a very popular character with children everywhere and has inspired the production of various types of household and leisure items incorporating this wonderful theme. You can get dvds, videos, books, games, toys clothes, bedding and accessories. Any child is sure to appreciate the great choice of products available that feature their favourite characters.

The type of bedding available varies and usually comes in the familiar colors of the the Buzz Lightyear character of blues and yellows and is in the pattern of the design. There are many other accessories that can be added to a child's bedroom to compliment the bedding.

Buzz Lightyear is a computer-generated character and features in many popular programs such as Toy Story and the Star Command and is owned by Andy. He is no ordinary toy and thinks that his purpose is to defend the universe from destruction. He devises a plan with other toys, including ‘Woody’ who is a toy cowboy, to save the universe.

Buzz Lightyear Bedding Quilt Cover Set Single

Decorate the children's bedroom with this bright and colorful single bed size Toy Story bedding set featuring Buzz Lightyear.

The Buzz Lightyear bedding package set contains one single bed quilt cover (twin comforter/duvet cover) and one pillow case. The Toy Story quilt cover and pillow case both feature Buzz Lightyear from Disney's animation, Toy Story.

The Buzz Lightyear quilt cover measures approximately 55 inches (140 cm) in width and 82.5 inches (210 cm) in length and the Buzz Lightyear pillow case measures 18.9 inches (48 cm) in width and 28.7 inches (73 cm) in length. The Toy Story bedroom set is made from 50% polyester and 50% cotton.

The Buzz Lightyear bedding set is a fun addition to the boys bedroom and the Toy Story bedding set will transform it into a Buzz Lightyear bedroom that will be treasured by children and adults alike.

Green Curry Chicken

2010-08-07T17:00:00.000+07:00

Thai green curry chicken

This extraordinary recipe was adapted from Jane Rodmell's excellent book, Cottage Life's More Summer Weekends Cookbook (Cottage Life). Thai green curry paste turns chicken into a fiery treat--and you can make it as spicy as you like by varying the amount of paste. Rodmell created feverishly hot 'n' spicy chicken wings while we used breasts.
Preparation time 5 minutesBarbecuing Time 26 minutesMarinating Time 4 hours
Makes 4 to 6 servings

Ingredients

* 14 oz ( 398 mL) can coconut milk
* 1 to 2 tbsp ( 15 to 30 mL) green curry paste
* 1/2 tsp ( 2 mL) salt
* 6 chicken breasts, bone in and skin on
* Directions
* Nutrition

1. In a small bowl, stir coconut milk with curry paste and salt. Place chicken in a large resealable plastic bag or bowl. Pour coconut mixture overtop. Seal tightly and refrigerate at least 4 hours or overnight.
2. When ready to barbecue, grease grill and preheat barbecue to medium-high. Remove chicken from marinade. Reserve excess marinade. Grill chicken, skin-side down, with lid closed for 6 minutes. Turn chicken and baste with marinade, then discard. Continue grilling for 20 to 25 more minutes, turning several times, until chicken feels springy when pressed. If chicken begins to burn, reduce heat to medium. To bake chicken, preheat oven to 400F (200C). Remove chicken from marinade, reserving excess, and bake skin-side up on a foil-lined tray until chicken feels springy when pressed, from 25 to 35 minutes. Baste with marinade halfway through, then discard. Remove chicken from oven, pour pan drippings overtop and serve.

* Hot wings

Prepare above recipe, but use 3 pounds (1.5 kg) chicken wings. Follow marinating instructions, then spread wings out on a baking sheet, making sure they do not overlap. Bake in a preheated 400F (200C) oven for 40 minutes, turning wings over and basting halfway through. Or grease grill and preheat barbecue to medium-high. Grill with lid down for 15 minutes. Then turn wings, baste with marinade and grill 15 more minutes.

Nutrients per serving

* 30.7 g protein
* 21 g fat
* 1.6 g carbohydrates
* 2.2 mg iron
* 15 mg calcium
* 218 mg sodium
* 320 calories

Thai recipe name pronunciation Green Chicken Curry it a favored dish from Central Thailand, and visitors to Thailand love it because it not too spicy and easy on the palet. A good meal for an evening dinner, here it is cooked with chicken legs but you can use chicken breast instead if preferred. I recommend corn fed chicken, it has much more flavour and a softer texture. There are lots of herbs & spices in the sauce, in old times these would be prepared by hand, luckily today thats not necessary, your local Asian supermarket stocks green curry sauce all ready to use. Note, you can eat the herbs too.
Originally from central Thailand, this is low to medium hot.

Ingredients for 2 people
100 gms. Green Curry Sauce
4 Corn Fed Chicken legs
200 ml. Coconut milk
150 ml. Water
4 Red Thai Chillis
6 Cherry Tomatoes
1 Teaspoon Sugar
2 Teaspoons Salt
1 Tablespoon Fish Sauce
4 Basil Leaves
3 Kaffir Leaves (Asian Lime Leaves).

Serve With
Hot Fragrant Rice or Rice Noodles

Preparation
1. Clean the corn fed chicken legs, ensure all feathers are removed and trim.
2. Warm half of the coconut milk until it is just near boiling.
3. Add the curry sauce to the pan and stir until the coconut milk is well mixed with the curry.
4. Put the corn fed chicken legs in and stir it for 2 minutes
5. Turn the heat down to medium
6. Mix the remaining coconut milk with the water, and put add it to the pan slowly, stirring at same time.
7. Leave on a low boil for 20 minutes.
8. Then add the salt, sugar, red chilli and fish sauce in to taste. The taste should be a salt,sweet, curry
9. Cook for a further 2 minutes to cook in the seasoning, then switch off the heat.
10. Add the basil and kaffir leaves together with the cherry tomatoes.

Thai Green Curry Chicken

Ingredients

*
1. 1 stalk fresh lemongrass
2. One 3 1/2 - to 4-pound chicken, cut into 8 pieces
3. Salt and freshly ground pepper
4. 1 tablespoon vegetable oil
5. 4 cups unsweetened coconut milk (from 3 cans)
6. 2 tablespoons Thai green curry paste
7. 2 kaffir lime leaves, or 1 teaspoon freshly grated lime zest
8. 1/2 cup chicken stock or canned low-sodium broth
9. 2 tablespoons fish sauce (nam pla)
10. 1 poblano chile, seeded and minced
11. 2 tablespoons finely chopped basil, preferably Thai
12. 2 tablespoons finely chopped cilantro
13. Steamed jasmine rice, for serving

Directions

1. Peel the tough outer leaves from the lemongrass and discard the top two-thirds. Mince the tender white bulb.
2. Season the chicken with salt and pepper. Heat the oil in a large enameled cast-iron casserole. Add the chicken, in batches if necessary, and cook over moderate heat, turning occasionally, until golden all over, about 10 minutes. Transfer the chicken to a platter.
3. Add the coconut milk to the casserole and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook over moderately high heat until reduced to 3 cups, about 15 minutes. Stir in the curry paste and simmer over moderate heat for 5 minutes. Return the chicken to the casserole along with any accumulated juices. Add the lemongrass, lime leaves, stock and fish sauce, cover partially and simmer over low heat until the chicken is just cooked through, about 30 minutes.
4. Add the poblano, basil and cilantro to the chicken, cover partially and cook over low heat for 10 minutes longer. Serve right away with jasmine rice.

Thai Chicken Recipe

2010-08-07T16:54:00.000+07:00

Thai Chicken Recipe

Ingredients

6 boneless skinless chicken thighs (or breasts -- or a combination!)
1/3 cup Reduced Fat Peanut Butter (I use Skippy)
2 Tbsp lime juice
1 Tbsp soy sauce (I like the flavor of Tamari best)
1 tsp grated fresh ginger
1/2 cup sweet chili sauce (see note above!)
1/2 cup Sambal Oelek ground chili paste (see note above!)

1/2 cup chopped peanuts
3 tbsp chopped fresh cilantro

Directions
Place chicken (trimmed of visible fat) into slow cooker.
Mix together peanut butter, lime juice, soy sauce, ginger, sweet chili sauce and sambal oelek. Our over chicken.
Cook on Low 8 hours or on High 4 hours.
Serve 1 piece of chicken and sauce with chopped peanuts and cilantro as garnish.
Weight Watchers = 6 points per serving
Wonderful with a 1/2 cup of rice on the side.
Remember that you won't be using all the sauce, so the calories and fat that are listed are higher than what you will actually be eating!

Number of Servings: 6

Nutritional Info

* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 268.1
* Total Fat: 14.5 g
* Cholesterol: 57.3 mg
* Sodium: 603.7 mg
* Total Carbs: 15.8 g
* Dietary Fiber: 2.0 g
* Protein: 20.2 g

Slow Cooker Thai Chicken

Prep Time: 15 min
Total Time: 9 hours 15 min
Makes: 4 servings

8 chicken thighs, skin removed (2 pounds)
3/4 cup Old El Paso® salsa (any variety)
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
1. Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
3. Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 6 g); Cholesterol 90 mg; Sodium 510 mg; Total Carbohydrate 8 g (Dietary Fiber 3 g); Protein 38 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 10 %; Calcium 6 %; Iron 18 % Exchanges: 2 Vegetable; 4 Medium-Fat Meat; 1 Fat

Low Fat Thai Chicken

2 chicken breasts cut into slices
1/2 tsp garlic powder
1 tsp. curry powder
1 Tbsp. Canola Oil
1 onion, sliced thinly
1 red pepper sliced thinly
1 can sliced chestnuts
1 can bamboo shoots
1 (14-oz.) can light coconut Milk * SEE NOTE *
1 Tbsp. soy sauce
1 cup frozen peas

Heat oil in a large nonstick skillet over medium heat.

Add chicken slices, turning as needed until lightly browned. Remove chicken to a plate.

Add onion, bell pepper, curry powder, garlic and a teaspoon soy sauce. Cook for 2 minutes.

Stir in coconut milk, green peas, bamboo shoots and sliced chestnuts. Cook for 2 minutes.

Add rest of soy sauce to mixture for taste as needed.

* NOTE * Make sure the can of coconut is coconut MILK, not cream or water.

Thai Chicken Curry

2010-08-07T16:40:00.000+07:00

Thai Green Chicken Curry (Serves 2)

Ingredients
200g chicken breast, cut into 1 inch pieces
1 tbsp green curry paste
200ml coconut milk
1 tbsp groundnut oil
1 shallot, finely chopped
1 tbsp fish sauce
zest of 1 lime
juice of half a lime
pinch of salt
pinch of sugar
100g jasmine rice, cooked as per packet
instructions

Method
1.Heat a wok over a high heat and then add the oil. Next add the green curry paste and cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
2.Add the shallot, fish sauce, lime zest, lime juice, salt and sugar and cook for a
further 2 minutes. Pour in the coconut milk and bring to the boil and then simmer for 15 minutes.
3.Take the curry off the heat and leave to cool for 1 minute.
4.Serve with the cooked rice.

Coconut Curry Thai Chicken

Ingredients
Coconut Curry Sauce:

* 1(13.5-ounce) can light coconut milk
* 1 tablespoon Thai curry paste
* 2 tablespoons curry powder
* 2 teaspoons minced fresh ginger
* 3 cloves garlic, minced
* Dash cayenne pepper
* Kosher salt and freshly ground black pepper

Chicken:

* 8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
* Olive oil cooking spray
* 1 vidalia onion, chopped
* 1 pound boneless skinless chicken breast, fat removed, cut into small pieces
* Kosher salt and freshly ground black pepper
* 2 tablespoons curry powder
* 2 tablespoons peanut butter
* 1 cup thinly sliced roasted red peppers
* 1 cup thinly sliced water chestnuts
* 1 cup scallions, white and green parts, thinly sliced
* Chopped fresh mint and cilantro leaves, for garnish
* Lime wedges, for serving

Directions

For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.

For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.

Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.

Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.

Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.

Low Fat Thai Chicken Curry

Coconut milk makes a wonderfully mild and sweet aromatic base for this Thai-accented low fat chicken curry. Chili garlic sauce and curry powder add the the kick, so feel free to adjust the quantities of these to suit your taste. Many supermarkets now routinely stock canned coconut milk and chili-garlic paste. Be sure to use the lite coconut milk, which is considerably lower in fat than the regular version.
Ingredients:

* 1 14-ounce can “lite” coconut milk
* 3 tbsp reduced-sodium soy sauce
* 1 tsp brown sugar
* 2 tsp curry powder
* 1 tsp bottled minced ginger
* 2 tsp chili-garlic sauce
* 3/4 pound skinless, boneless chicken breast, cut into 1-inch pieces
* 1 red pepper, de-seeded and chopped
* 2 cups mushrooms, sliced
* 1 large carrot, chopped
* 1 celery stalk, chopped
* 2 bunches scallions, chopped into 1-inch pieces
* 2-3 baby bok choy, (green parts) chopped

Preparation:

Place coconut milk in a large Dutch oven. Add soy sauce, sugar, curry powder, ginger and chili-garlic sauce, and stir. Gradually bring to a boil over a medium heat. Add chicken pieces, red pepper, mushrooms, carrots, celery and scallions. Cover and cook for 5-6 minutes. Stir in bok choy and simmer for 5 minutes more. Serve over Jasmine rice or whole grain rice, with juices.

Serves 4

Per Serving: Calories 201, Calories from Fat 58, Total Fat 6.5g (sat 4.5g), Cholesterol 49mg, Sodium 518mg, Carbohydrate 12.5g, Fiber 2.5g, Protein 23.2g

Chicken Curry Recip

2010-07-27T17:29:00.002+07:00

Chicken Curry Recipe

Ingredients

* 1 tablespoon canola oil
* 3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
* 1/2 teaspoon salt
* 2 cups green bell pepper strips (about 1 large)
* 2 tablespoons fresh lime juice
* 2 tablespoons less-sodium soy sauce
* 2 tablespoons red curry paste
* 1 teaspoon sugar
* 1 (14-ounce) can light coconut milk
* 3 cups hot cooked long-grain rice
* Lime wedges (optional)

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.
Nutritional Information

Calories: 402
Fat: 10.2g (sat 5.2g,mono 2.6g,poly 1.5g)
Protein: 34.7g
Carbohydrate: 42.4g
Fiber: 1.4g
Cholesterol: 74mg
Iron: 3.1mg
Sodium: 806mg
Calcium: 33mg

Easy chicken curry

Ingredients
1 chicken, about 1.5 kg, jointed into 4 pieces
salt and freshly ground black pepper
1½ tablespoons vegetable oil
2 large onions, finely chopped
3 garlic cloves, finely chopped
1½ tablespoons curry powder or paste
2 cups chicken stock
1 tablespoon tomato paste
½ teaspoon white sugar
1½ tablespoons Greek-style yoghurt

TO GARNISH
chopped fresh coriander leaves
Sponsored by:
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Preparation method
1. If you like, remove the skin from the chicken joints. Season the pieces with salt and pepper.
2. Heat the oil in a deep frying pan or flameproof casserole dish over a moderate heat. Add the chicken pieces and brown on all sides for 6–8 minutes. Remove from the pan and set aside on a plate.
3. Cook the onions in the pan for 15 to 20 minutes until golden brown, stirring regularly. Add the garlic and curry powder or paste and cook, stirring, for 1 minute.
4. Add the stock, tomato paste, sugar and salt and pepper to taste. Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes, or until tender, turning the chicken pieces halfway through cooking.
5. Lift the chicken pieces into a serving dish using a slotted spoon. Heat the sauce over a high heat for 2–3 minutes until reduced and thickened. Take the pan off the heat and stir in the yoghurt. Pour the sauce over the chicken. Scatter with the chopped coriander before serving.

Coconut chicken curry

Ingredients (serves 4)

* 2 tablespoons vegetable oil
* 750g chicken thigh fillets, trimmed, cut into thirds
* 1 brown onion, cut into thin wedges
* 2 garlic cloves, finely chopped
* 1 teaspoon ground turmeric
* 2 tablespoons red curry paste
* 1 lemongrass stem, trimmed, bruised, thinly sliced
* 1 small red chilli, deseeded, thinly sliced
* 400ml can coconut milk
* 15 fresh curry leaves
* 1 cup coriander leaves
* 1/2 lime, juiced
* steamed jasmine rice, coriander sprigs and lime wedges, to serve

Add above ingredients to your shopping list
Method

1.
Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
2.
Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.
3.
Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges

Chicken Pad Thai

2010-07-27T17:27:00.004+07:00

Easy Chicken Pad Thai
1 pound boneless, skinless chicken breasts (about 3 to 4), cut into 1-inch cubes
5 tablespoons plus 1 teaspoon Asian fish sauce
1 cup water
2 tablespoons lime juice
1 1/2 teaspoons rice-wine vinegar
3 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon cayenne
3/4 pound linguine
3 tablespoons cooking oil
4 cloves garlic, chopped
2/3 cup salted peanuts, chopped fine
2 cups bean sprouts
1/2 cup lightly packed cilantro leaves

1. In a medium glass or stainless-steel bowl, combine the fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt, and cayenne.
2. In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.
3. Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Put the remaining oil in the pan, add the garlic and cook, stirring, for 30 seconds.
4. Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken and 1/3 cup peanuts. Remove from the heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.

Chicken pad Thai

Pad Thai is a favourite amongst locals and travelers in Thailand.

Preparation time: 10 mins
Cooking time: 15 mins
Serves: 2-3

Shopping list:
2 Tbsp vegetable oil
1 red onion sliced
2 chicken breasts, sliced
2 sachets Sharwood's Stir-Fry Pad Thai Noodles
2 eggs beaten
50g beansprouts
1Tbsp sugar
2 Tbsp fish sauce
Juice of ½ lime
4 Tbsp Sharwood's Thai Sweet Chilli Sauce
50g salted peanuts roughly chopped
1Tbsp fresh coriander finely chopped

Method:
1) Heat 2 Tbsp oil in a wok or deep-sided frying pan.
2) Add red onion and fry for 3-4 minutes until golden.
3) Add the chicken and continue stir-frying for 3-4 minutes until cooked.
4) Add 2 sachets of noodles to the pan and toss with the other ingredients for 3-4 minutes.
5) Add the beaten eggs and stir-fry quickly to distribute the egg.
6) Add bean sprouts, sugar, fish sauce, lime juice and chilli sauce.
7) Stir-fry for a further minute, stir in the peanuts and coriander and serve.

REVIEW: Healthy Choice Cafe Steamers Chicken Pad Thai

By: Gregory Ng: The Frozen Food Master

I fall into this trap every time. I read the outside of these boxes and see Asian Inspired and I put into my head that it will actually be what’s written on the box. The problem is every time I read “Asian Inspired” I really only comprehend the “Asian” not the “Inspired”.

The truth is this Healthy Choice Cafe Steamers Chicken Pad Thai is not really pad thai. It barely resembles pad thai. In fact, using the term, “inspired? is even a stretch. Does it have similar flavors as pad thai? Sure, I taste a hint of peanut, a slight spice, and ingredients consistent with the traditional thai dish.

But the noodles are saucy not spongee. The veggies are soft not crisp. The chicken is mushy not firm.

If you allow yourself to journey to a place where “pad thai” is just a ethnic sounding name for a saucy dish that isn’t half bad for you, then you will enjoy this meal. If you are anything like me, you will finish this meal feeling disappointed.

Nutritional Facts:
Serving Size: 1 Meal (283g)
Calories: 270
Calories from fat: 35
Total fat: 3.5g
Saturated fat: 1g
Trans fat: 0g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1.5g
Cholesterol: 25mg
Sodium: 540mg
Total Carbohydrates: 40g
Dietary Fiber: 5g
Sugars: 10g
Protein: 19g

Pad Thai Recipes

2010-07-27T17:24:00.000+07:00

Pad Thai Recipes

Ingredients

* 8 ounces rice noodles
* 1 tablespoon tamarind paste
* 1 1/2 tablespoons fish sauce
* 1 1/2 tablespoons sugar
* 1 tablespoon lime juice
* 4 cups broccoli florets
* 1 carrot, thinly sliced
* 1/2 cup canola oil
* 2 teaspoons minced garlic
* 1 teaspoon minced ginger
* 16 large shrimp, peeled and deveined
* 2 large eggs, lightly beaten
* 3 scallions, thinly sliced
* 1 cup bean sprouts
* 1/3 cup chopped salted peanuts
* 3 tablespoons chopped cilantro
* 1 lime, cut into wedges
* Sesame seeds
* Red pepper flakes (optional)

Preparation

1.
Place the noodles in a bowl and cover with cold water. Let sit for 1 hour. Meanwhile, in a small bowl, whisk together the tamarind paste, fish sauce, sugar, lime juice and 1/4 cup water; set aside. Lightly steam the broccoli and carrot; set aside.
2.
Drain the noodles. Set a wok over high heat for 1 minute, then add the oil and heat until almost smoking. Add the garlic and ginger; sauté for 30 seconds. Add the shrimp and sauté until almost cooked through, 2 to 3 minutes. Transfer to a plate.
3.
Add the noodles and stir-fry for 1 minute. Pour in three-quarters of the tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until the noodles are al dente, then push them to one side of the wok and scramble the eggs in the remaining space. Add the shrimp, broccoli, carrot, scallions, bean sprouts and half the peanuts. Toss to mix. Divide among 4 plates and garnish with the remaining peanuts, the cilantro, lime wedges, sesame seeds and (for brave children) red pepper flakes.

YIELD
Serves 2 adults and 2 children

Pad Thai Recipes

Pad Thai is a stir fried noodle dish, traditionally made with shrimps or prawns but can also be made with pork, chicken, beef, and even tofu. It can be made to be dry and light or heavy and oily depending on your tastes.

A delicious, quick, easy to prepare, and healthy dish, with low cost ingredients. It's easy to see why this dish is so readily available on the streets of Bangkok, and why it's so popular with budget conscious backpackers.

Flavours are somewhat complex, combining hot, salty, sweet and sour, but together a good balance is created.

Pad Thai Recipe Ingredients

Serves 2

200g of Shrimps or prawns (raw preferred)

2 medium sized eggs

approx 130g of dry rice noodles

4 tablespoons of pad thai sauce

1/2 lime

1/2 cup chinese chives

1 cup of bean sprouts

1 tablespoon of crushed chillis

1 tablespoon crushed peanuts

2 teaspoons of fish sauce

1 carrot (optional)

2 spring onions (optional)

2 tablespoons of vegetable oil

Pad Thai Cooking Instructions

Step 1: Soaking the noodles - Fill a large bowl or container with warm water, and place the 130g of dried Thai rice noodles (approx 1/3 of the pack) into the bowl so that the water is completely covering the noodles. They will need about 10 minutes of soaking, so that they become soft, but not cooked.

Step 2: Take the 200g of prawns and using a sharp knife, make a cut along the back to open them up slightly, removing any stringy vein type material from inside (see video) Once this is done, wash them all under cold water.

Step 3: Cut away the bottom 1/3 of the Chinese green chives and put aside for use later. Chop the other 2/3 of the chives up for cooking. Follow by slicing the spring onion diagonally into thin pieces. Also slice the carrot into thin slices, or grate it, keeping a handful aside for use later. Finally cut your lime into quarters, wash the bean sprouts, and your preparation is complete.

Step 4: By now the noodles should have been soaking for about 10 minutes, poor them into a sieve and drain all excess water.

Step 5: Put 2 teaspoons of vegetable oil into a wok or pan, and set your cooker to a high heat. When the wok is hot, put the prawns in (ensure they have been drained of any water to you don't get hot oil spat at you!) Immediately after the prawns, crack the 2 eggs and put the white and yoke into the wok. Stir contents thoroughly adding more oil if required. After a few stirs, add the noodles, and continue to stir quickly and frequently.

Step 6: Add the 4 tablespoons of pad thai sauce, and stir in. Ensure all ingredients are thoroughly mixed together and the sauce evenly distributed. By this stage, all ingredients should have been cooking for just a couple of minutes on a high heat, cook for too long and the dish will become too dry.

Step 7: Add the chopped Chinese green chives, spring onions, some of the chopped carrot, and the bean sprouts into the wok. Once again stir everything together so the ingredients are well mixed. Add the 2 teaspoons of fish sauce, and continue stirring.

Step 8: Now the noodles should be soft and tangled - the cooking is complete. Pour contents onto a plate, and add to the side of the plate the bottom 1/3 of the Chinese green chives, bean sprouts, the 1/4 of lime, 1 table spoon of crushed chillies, and 1 tablespoon of crushed peanuts. Sprinkle some of the grated carrot you kept back earlier over the noodles. Serve and Enjoy!

Pad Thai at Home

Work time: 10 minutes
Total time: 10 minutes + freezing time
Servings: 4

Actual work time is brief, but because of the 3-hour freezing, this is definitely a make-ahead recipe. When you're squeezing juice for breakfast (I jest, but a girl can hope), keep going so you have extra for dessert.

4 c freshly squeezed juice, from 8 tangerines and 1/2 lime
1/4 tsp salt
3 Tbsp sugar, more or less to taste

1. Leave juice in measuring cup or pour into small bowl. Add salt and stir in sugar, a tablespoon at a time, until mixture reaches desired sweetness.

2. Pour into any flat pan or dish that will fit in your freezer. Cover with plastic wrap and freeze 1 hour. Stir with fork, breaking up chunks. Cover and return to freezer. Stir every 30 minutes until mixture is evenly icy and granular, about 2 hours longer.

Nutritional Info Per Serving: 142 cal, 1 g pro, 34 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 0 mg chol, 148 mg sodium
Pick Your Citrus
You can make the ice with just about any kind of juice you like. Orange is good, and when clementines are at their peak of deliciousness, I almost always juice them for ice. If you're lucky enough to have Meyer lemons at a store near you, try one instead of a lime.

Pad Thai Noodles

2010-07-27T17:20:00.000+07:00

Pad Thai Noodles

Ingredient
1 tbsp dried shrimps

100g (4oz) roasted peanuts

175g (6oz) flat rice noodles

Juice of 2 limes

1 tbsp palm sugar or light muscovado sugar

2 tsps rice vinegar

2 tsps dark soy sauce

3 tbsps Thai fish sauce (nam pla)

1--2 red bird's-eye chillies, finely sliced

3 tbsps peanut oil

2 skinless chicken breast fillets, thinly sliced

2 eggs, beaten

2 shallots, peeled and finely sliced

2 garlic cloves, peeled and finely chopped

200g (7oz) beansprouts

4 spring onions, trimmed and thinly sliced

2 tbsps roughly chopped coriander, plus sprigs of coriander, to garnish

Lime wedges, to serve

The best Pad Thai I ever ate was while sitting in a rickety chair on a Bangkok pavement. The aroma of all the wonderful ingredients was sensational and the flavour just blew me away. Here's my version. Serves four.

1 Place the shrimps in a small bowl, cover with boiling water and allow to soak for 10 minutes. Blend the roasted peanuts in a mini food processor or roughly grind them using a pestle and mortar.

2Cook the noodles in a saucepan of boiling water according to the packet instructions then drain well. Mix the lime juice, sugar, rice vinegar, soy sauce, Thai fish sauce and chillies together in a small bowl, stirring to dissolve the sugar, and set aside.

3Heat two tablespoons of oil in a wok until very hot, then stir-fry the chicken for six to eight minutes until cooked through and just turning golden. Remove from the pan and cover loosely with foil to keep warm. Pour in the beaten eggs and quickly swirl the wok so that the egg sticks to the sides in a thin layer. Leave for about 30 seconds until the egg is just set, then break into small pieces with a wooden spoon. Remove and set aside with the chicken.

4Wipe the wok with kitchen paper and return it to a medium heat, adding the remaining tablespoon of oil. Stir-fry the shallots and garlic for two to three minutes until softened and just beginning to brown. Drain the dried shrimps and add them to the wok, stir-frying for 30 seconds. Pour the lime juice mixture into the wok and simmer for one to two minutes until it has reduced and thickened slightly.

5Add the noodles, beansprouts, spring onions and coriander to the wok, toss for one minute to wilt the beansprouts, then return the cooked chicken and egg to the pan and toss everything to combine.

Serve the Pad Thai noodles in warmed bowls, garnish with sprigs of coriander and place the lime wedges and a little pile of the ground peanuts to one side.

Pad Thai Noodles with Tofu

The key to making great pad Thai noodles is twofold. First, you will need to have all the ingredients for the dish prepped before you begin the cooking process because the cooking process is very speedy. Second, you will want to stir fry this dish very quickly, being sure not to overcook the noodles.

Pad Thai Sauce
Ingredients You Will Need:
1/3 cup fish sauce
¼ cup white granulated sugar
1/3 cup tamarind pulp (premade)
½ teaspoon Thai chili powder

Combine these ingredients in a food processor and process thoroughly. Set the sauce aside for use while making the pad Thai with tofu.

Authentic Pad Thai Noodles with Tofu Recipe
Ingredients You Will Need:
1 pound tofu
1 egg yolk, beaten
¼ cup cooking oil of your choice
Pad Thai noodles, 1 package
1 teaspoon minced garlic
1 teaspoon minced ginger root
1 egg
1 cup shredded carrots
1 cup bean sprouts

Press the tofu between two towels for a half hour to let tofu drain. Cut the tofu into one inch by one inch cubes. Dip tofu into a beaten egg yolk, then into flour so tofu is coated well. Set aside.

In a sauce pan, boil water. Add pad Thai noodles to the pot of boiling water and cook for three minutes. Drain noodles and run under cold water to prevent further cooking. You want the noodles only slightly cooked, very al dente.

Heat your wok with the quarter cup of cooking oil in it until it is smoking hot. Throw in the garlic and ginger root and stir fry quickly for one minute. Add the tofu and a couple tablespoons of your pad Thai sauce and toss in wok for three to four minutes, allowing tofu to brown on every side. Add noodles and toss for two minutes. Crack the egg right into the middle of the wok. Let it sit for one minute, then toss vigorously. Add the carrots and bean sprouts and toss for one minute more. Now add remainder of sauce, mix thoroughly, and remove from heat. Serve immediately with generous servings of lime wedges, crushed peanuts or fresh cilantro sprigs. This dish is fabulous with a Riesling or a glass of champagne.

Pad Thai Shrimp Rice Noodles

Single Serving Ingredient List:
3/8 C. Pad Thai Sauce (See sauce mix below)
4 oz. Shrimp, shelled & de-veined, marinated
6 oz. Rice sticks (re-hydrated) (2 C.)
1 oz. Red onions, sliced 1/4" (1/4 C.)
1 oz. Thai basil, sliced (or sweet basil)
3 oz. Bean sprouts, fresh (2 C.)
1 oz. Green onions, slant cut 2"
1 Tbsp. Peanut, roasted, crushed
1 Tbsp. Cilantro, chopped
.6 oz. Corn oil (2 Tbsp.)
Garnish with lime wedge

Pad Thai shrimp rice noodle ingredients

Instructions:

1.Soak rice sticks in warm water about an hour until softened. Rinse and drain then add 1 Tbsp. oil to each 2 lbs. of noodles to prevent clumping. Cover and refrigerate.
2.See instructions above for mixing Pad Thai Sauce and marinating shrimp.
3.Add 2 Tbsp. oil to hot griddle or wok and sear shrimp for 1 minute, then add onions. Sauté 30 seconds, add rice sticks, then wine or broth. Cover and let rice sticks steam 1-2 minutes until noodles become translucent.
4.Add Pad Thai sauce, basil, and ¾ of the bean sprouts (save some for garnish) toss until steaming hot.
5.Add green onions (save a few pieces for garnish) toss well and remove.
6.Garnish with remaining green onions, bean sprouts, crushed peanuts, cilantro and a lime wedge.

Pad Thai Sauce

2010-07-27T17:15:00.002+07:00

Pad Thai Sauce
Yield 1½ cups
Ingredients
4 oz. tamarind paste (see Note)
1½ cups boiling water
¼ cup peanut oil
6 Tbsp. fish sauce
1 Tbsp. rice vinegar
¼ cup (about 2 ounces) palm sugar, crushed (or substitute white sugar)
Steps

1. Place the tamarind paste in a bowl and pour the boiling water over. Let sit 5 minutes, then stir gently, pressing the paste against the side of the bowl to break up. Let sit another 5 minutes and stir again. Repeat until there are no remaining large chunks of paste, then strain through a sieve into a bowl, pressing gently on the tamarind paste and scraping the bottom of the sieve. Discard the contents of the sieve.
2. Add the peanut oil, fish sauce, rice vinegar, and palm sugar to the tamarind liquid, and stir until the sugar dissolves. May be refrigerated up to 1 week or frozen up to 2 months.

Notes

Tamarind paste is found in most Asian groceries. It’s sold in a one-pound cellophane-wrapped square block, and you reconstitute it by soaking it in boiling water and straining out the solids. This is probably the most arduous part of the pad Thai process, so it definitely makes sense to make extra tamarind water and refrigerate or freeze it.

Pad Thai Sauce

1 heaping Tbs tahini
1 Tbs almond butter
A few cashews
1/4 cup sundried tomatoes, soaked
2 dates, soaked
1/2 lime, juiced
1-2 garlic cloves (we love garlic!)
1 Tbs grated fresh ginger
Braggs, to taste
Curry powder, to taste
Water or tomato soaking water (if unsalted!)

How to make Pad Thai Sauce from scratch.

Cooking time: 10-15 mins

3 cubes palm sugar
2 cups water
1/3 cup concentrated tamarin juice
2 Tbbsp fish sauce
2 tsp salt

Direction:

Boiled palm sugar in a small pot, stir. Once it's dissolved, turn off heat, add all ingredients, stir. Makes about 2 1/2 cups. Keep refrigerated for up to 3-4 months.

Thai Curry Recipe

2010-07-27T00:25:00.002+07:00

Thai Curry Recipe
Preparation time : 30 mins | Serves : 4 persons

This is one of the methods used in making Thai curry. In this Thai curry recipe, only vegetables are used. You can add your favorite vegtables as you like. Usually this curry recipe contains either chicken or fish but here I have only used veggies which also give a very pleasant tase to this thai curry and also quite healthy for everyone. For people who dont like spices, it is advised to reduce the qauntity of red chili in this recipe.
Ingredients:

3 medium size onion (julienne)
3-4 garlic cloves (finely chopped)
1/2 cup capsicum (cut in small cubes)
1/4 cup peas
1/2 cup potato (cut in small cubes)
1/2 cup carrot (julienne)
1/4 cup cabbage (julienne)
1/2 cup thai curry paste
1 tspn crushed red chili powder
1 tspn crushed black pepper
Salt to taste
2 cup chicken stock
3 tbspn cornstarch
1/2 cup vegetable oil

Procedure:

1. In a large sauce pan, fry onions in the qiven quantity of oil on medium flame. Fry for at least 8 minutes until become light golden in color.
2. Now add garlic, curry paste and quarter cup water and let them cook for 4-5 minutes on low heat.
3. After that add veggies including capsicum, peas, potato, carrots and cabbage with black pepper, salt, stock and red pepper. Cook them together for at least 15 minutes so that they beocme tender.
4. In the end, add cornstarch to make gravy little denser. The quantity of cornstarch depends upon how much dense gravy you want. Cook veggies with corn strach for just 2 minutes.
5. Turn off the flame, and it is better to serve the delicious Thai curry in a sizzling dish.

Thai Curry : Thai Green Curry Beef

Ingredients A

* 500g beef, cut into pieces
* 375ml thick coconut milk
* 125ml water
* 1 shallot, chopped
* 100g green beans, sectioned
* 100g Thai mini eggplants
* 6 pieces kaffir lime leaves, shredded
* 1 teaspoon lemon rind
* 1tablespoon fish sauce
* 1 tablespoon lime juice
* 2 teaspoons brown sugar
* Some coriander

Ingredients B (Green Curry Paste)

* 20 green chili padi
* 5 green chilies
* 20g garlic, chopped
* 20g shallots, chopped
* 2 slices galangal
* 10g lemon grass, sectioned
* 20g coriander
* 2 tablespoons coriander powder
* 1 teaspoon cumin powder
* 2 teaspoons shrimp paste

Marinade

* Some pepper, fish sauce and sugar

Method for Cooking Thai Green Curry Beef:

1. To make Green Curry Paste : Place all the ingredients into a food processor and blend until a fine paste is formed.
2. Marinate beef with Marinade before cooking.
3. Pour coconut milk into a bowl. Pour in water and mix well. Set aside.
4. Heat wok with some oil, add shallot and 2 tablespoons of Green Curry Paste. Stir-fry for 1 minute. Pour in thin coconut milk. Bring to a boil.
5. Add green beans, eggplants and kaffir lime leaves. Mix well. switch to low heat and simmer for10 minutes.
6. Add beef, lemon rind, fish sauce, lime juice and brown sugar. Stir well and cook for 5 minutes or until the beef is tender. Remove and transfer to a bowl. Sprinkle with coriander before serving.

Green Thai Curry

2010-07-27T00:22:00.000+07:00

GREEN THAI CURRY VEGETABLE RIBBONS (serves 2)

Ingredients:

2 Tbsp sunflower oil
2 carrots, peeled
2 small zucchini
1 small red pepper
1 clove garlic, crushed
1 Tbsp green Thai curry paste
dark soy sauce
about 150-200ml coconut milk

Method

Crush the garlic, slice the pepper very thinly, and using a vegetable peeler, cut the carrots and zucchini into ribbons lengthways.

Heat the oil in a large pan of wok, add the garlic and sautee till aromatic. Then add the pepper strips and sautee for about 3 minutes. Add the carrot strips and zucchini and sautee briefly, just until they begin to soften.

Add the green Thai curry paste and stir to mix thoroughly. Add a splash of soy sauce and allow the liquid to reduce.

Finally, add the coconut milk, stir and heat through until starting to bubble. Serve immediately.

I could imagine this would go well with grilled fish or chicken, but my vegetables were delicious with couscous and pan-fried pork medallions. The choice is yours!

Green Thai curry with greens recipe

Ingredients

1. Vegetable oil
2. 400ml can coconut milk
3. 3 courgettes, thickly sliced
4. 250g shelled fresh broad beans, skins removed
5. 250g asparagus, halved
6. 10 fresh basil leaves

For the Thai curry paste

1. 1 tsp each cumin and coriander seeds
2. 5 Thai chillies, deseeded if you like
3. 2 shallots, roughly chopped
4. 2 garlic cloves, roughly chopped
5. 4cm piece fresh ginger, grated
6. 2 lemongrass stalks, roughly chopped
7. 6 kaffir lime leaves or finely grated zest of 1 lime
8. 1/4 tsp turmeric
9. 1/2 tbsp palm sugar
10. Handful fresh coriander leaves, plus extra to serve
11. Splash of vegetable oil

Method

1. 1. Make the paste. Dry-fry the spices, then grind in a mortar and pestle. Put in a blender, add the remaining paste ingredients and black pepper. Blitz for 5 minutes, until smooth. Set aside.
2. 2. Warm some oil in a large pan over a low heat. Add 40g curry paste and cook for 2 minutes, stirring. Add the coconut milk, bring to the boil, then simmer for 5 minutes.
3. 3. Toss the courgettes in oil, season, and fry on a hot griddle for 2 minutes each side. Add to the curry and cook for 6 minutes. Add the asparagus and broad beans and cook for 3-4 minutes, then stir in the basil. Serve with jasmine rice and lime wedges to squeeze over.

Nutritional info

Per serving: 319kcals, 25.9g fat (15.8g saturated), 10.1g protein, 11.8g carbs, 3.5g sugar, 0.4g salt

Delicious Green Thai Curry Recipe

Green Thai Curry

Taste tickling spice with the creamy comfort of coconut milk, a green thai curry makes an easy and satisfying meal. It keeps well and the flavours are even better the next day, so it is a wonderful recipe to cook ahead the evening before, when you’ll be having guests to dinner after work.

It’s simple enough to make your own thai curry paste in the food processor, but to save time and make things simpler you can use a good ready-made brand. The vegetables you include in your curry are up to you: spinach, red peppers, bamboo shoots, green beans and mushrooms all work well, but you probably want to choose just two of those.

Recipe for Green Thai Curry

Ingredients to serve six
6 chicken breasts cut into bite size pieces
2 tablespoons vegetable oil
4 onions sliced thinly
2.5cm / 1 inch fresh ginger root peeled and grated
6 cloves garlic finely chopped
75g green thai curry paste (see below to make your own)
2 x 400g tins coconut milk
1 tablespoons soft brown sugar
2 tablespoons lime juice
8 lime leaves (optional)
1 tablespoon fish sauce
2 – 3 cups of the chopped or sliced vegetables of your choice from the list above
20 basil leaves
1 bunch fresh coriander

In a heavy based casserole, brown the chicken pieces in the oil. Set aside on a warm plate. Cook the onions and garlic in the same oil over a medium heat, until the onions are soft and starting to colour. Add the ginger and green thai curry paste. Cook stirring for 3 minutes. Add the vegetables you have chosen (except for the spinach which can go in at the last stage of cooking) and cook for 1 minute stirring.

Return the chicken to the pan and add half the coconut milk, the lime leaves and the sugar. Bring the green thai curry to simmering point and cook over a low heat for 40 minutes. (If you are cooking it ahead of time, stop at this point and cool, then refrigerate).

Add the remaining coconut milk, lime juice, basil, spinach (if using) and fish sauce and cook for 5 more minutes.

Serve sprinkled with chopped coriander accompanied by fragrant rice or noodles.

To make your own Green thai curry paste:

Ingredients
6 green chilis
2 stalks lemongrass
2 tablespoons fresh coriander with its root
1 teaspoon cumin
2.5cm / 1 inch fresh ginger root
2 shallots
1 teaspoon coriander seeds
3 cloves garlic
1 teaspoon black peppercorns
1 teaspoon lime zest
1 tablespoon lime juice

Chop, peel and deseed the above and blitz to a paste in the processor or blender. You can keep the green thai curry in a jar with a film of oil over the top to store for a week or two.

Red Curry Recipe

2010-07-27T00:20:00.000+07:00

Thai red chicken curry

Want a quick but satisfying meal idea? This flavoursome Thai curry just needs hot sticky rice garnished with coriander to complete it

Serves: 4
Cooking time: 35 mins

Ingredients
* 1tbsp groundnut oil
* 6 skinless, boneless chicken breasts, cubed
* 2 small red onions, cut into thin wedges
* 3tbsp Thai red curry paste
* 2 x 400ml cans coconut milk (you can choose the low-fat version if preferred)
* 250g (9oz) fine green beans, trimmed
* 1 lime, zest and juice
* 2tbsp Thai fish sauce
* 8tbsp chopped fresh coriander

Method

1. Heat the oil in a large, heavy-bottomed pan, add the chicken and cook for 5 mins until golden. Add the onion and cook for 5 mins until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just 2 mins.
2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 mins.
3. Add the beans and simmer for 5 mins until just tender. Add the lime zest and juice, fish sauce and coriander just before you're ready to serve. Perfect with hot, sticky rice and a bottle of cool lager.

Nutritional information per portion

* Calories 454(kcal)
* Fat 28.0g
* Saturates 20.0g
* Sugars 3.0g
* Salt 1.4g

This nutritional information is only a guide and is based on 2,000 calories per day.

Thai Red Prawn Curry

Ingredients

Serves 3-4

*300-400g fresh (or defrosted), peeled prawns

1 can coconut milk

1-2 tablespoons red curry paste

2 cloves of garlic, diced

1 red Thai chilli, sliced

1-2 big courgettes, diced

5-6 regular (button) mushrooms, sliced

1 small can sliced bamboo shoots

2 tbsp fish sauce

3-4 kaffir lime leaves

5-8 holy basil leaves

How to make Thai Red Prawn Curry

Quick & easy; most definitely one of my favourite Thai dishes. Can be eaten as a soup but is a little rich, therefore I think it's far better with rice.

Prep all the ingredients (slice & dice) and put the rice on to boil*.

Spoon the THICK coconut milk into a wok (from top of can), add the Red Curry paste and fry for 2-3 mins on high heat.

Add the prawns and cook until done (approx 3 mins).

Add the rest of the coconut milk and bring to the boil.

Then add the garlic, courgettes & mushrooms and simmer for 5-10 mins. Add the bamboo shoots, chilli, fish sauce, leaves & a little water. Turn the heat up for a few minutes then serve on a bed of jasmin rice!

Thai Red Curry Recipe

thai-red-curry

Thai red curry has a flavor that’s a complex blend of spicy, sweet, citrus, creaminess from the coconut milk and a slight musky taste from the fish sauce and coconut palm sugar. Once you’ve made the thai red curry paste, the final dish is a snap!

Ingredients:

1 lb of chicken breasts or chicken tenders
10 oz of canned bamboo shoots (6 oz drained)
½ cup fresh opal basil or thai basil (sweet basil/Italian basil will work in a pinch)
1 ½ tsp coconut sugar
3 tbsp homemade red curry paste
2 cups coconut milk
5-6 heirloom potatoes (we used Mountain Rose Potatoes)
2 tbsp fish sauce (aka nam pla)

How to Make Thai Red Curry:

1. Cut the chicken and potatoes into bite sized pieces. Drain the bamboo shoots and julienne them (cut them into matchstick thin pieces) if they didn’t come in the can that way.
2. Saute the potatoes for about 15 minutes before adding the chicken. Saute until the chicken is browned on all sides and the potatoes are tender.
3. Deglaze the pan with the coconut milk. Add the red curry paste, fish sauce, and coconut sugar. Bring the mixture to a boil, stirring occasionally. Reduce to a simmer & cover. Simmer until the chicken and potatoes are completely cooked through.
4. Salt to taste.
5. Just before serving, tear the basil leaves up into bite sized pieces and mix them into the curry.
6. Serve with jasmine rice, garnished with more basil, opal basil microgreens or lemon basil microgreens.

Makes 5 hearty servings.

Massaman Curry Recipe

2010-07-27T00:09:00.002+07:00

Thai beef massaman curry recipe

Serves 4-6

Ingredients

* 1kg fillet or topside steak cut into bite size cubes
* 2 x 400g cans coconut milk
* 200ml water
* 1 tsp salt
* 2 large onions, cut into thick wedges
* 8 new potatoes, halved
* 100g unsalted peanuts

For the massaman paste

* 1 tbsp coriander seeds
* 1 tbsp cumin seeds
* 4 cardamom pods
* ½ tsp cloves
* 2 tsp black peppercorns
* 1 tbsp shrimp paste
* 1 tsp tamarind paste
* 1 tsp freshly grated nutmeg
* 2 red chillies
* A thumb sized piece of ginger, peeled
* 5 tsp palm sugar
* 5 shallots, peeled
* 3 large cloves garlic
* 1 tsp shrimp paste
* 1 tsp paprika
* 2 stalks lemongrass, outer leaves and bulb removed and sliced thinly
* Fish sauce, to taste
* 200ml coconut milk

Method: How to make Thai beef massaman curry

1. To make the paste finely grind the coriander seeds, cumin seeds, cardamom pods and cloves in a pestle and mortar. Place in a food processor with all the remaining ingredients excluding the coconut milk and blend to a paste. Add the coconut milk and blend again. Transfer to an airtight container and refrigerate for at least 2 hours.

2. Place the beef in a large saucepan and pour over half the coconut milk, the water and salt. Bring to the boil then turn down the heat and simmer gently for 10 minutes.

3. Add 4 tbsp massaman paste, the remaining coconut milk, onion, potatoes and peanuts. Simmer gently, stirring occasionally until the meat and potatoes are tender and the sauce thickened and reduced.

Beef Massaman Curry Recipe
Beef Massaman Curry or Gaeng Massaman literally translates to "Muslim Curry" and is a mild antastically tasty Thai curry with a great variety in textures between the Beef, the soft Potatoes and the hard peanuts. It is extremely easy to make and really benefits from a long slow cooking time.

Preparation: 15 Minutes

Cooking: 20 Minutes or the longer the better

Ingredients

This serves 4 people

* 2 tablespoons vegetable oil
* 650g gravy beef or chuck steak, trimmed
* 2 cup coconut cream
* 2 tablespoons massaman curry paste (see below)
* 1 cup beef stock
* 1/2 cup unsalted roasted peanuts
* 2 medium potatoes, peeled, cut into 3cm pieces
* 3 red onions, peeled and sliced
* 1 cinnamon stick
* 2 bay leaves
* 5 cardamom pods, lightly crushed
* 2 tablespoons brown sugar
* 1 tablespoon lemon juice
* 1 tablespoon fish sauce
* steamed jasmine rice, to serve

Massaman curry paste

* 1 tbsp coriander seeds
* 1/2 tbsp cumin seeds
* 1 tbsp white peppercorns
* 2 stalks lemongrass (the tender, inner white part only), finely sliced
* 6 cloves garlic, peeled
* 1 big knob ginger, peeled and sliced
* 1 tbsp shrimp paste
* 7 large fresh chillies (less if you require a slightly milder curry)
* 1 tsp cardamon seeds

Method

1. First of all to make the curry paste put the coriander, cumin and peppercorns in a frying pan and roast over a medium heat. Stir all the spices until fragrance is given off and the spices turn slightly golden. Take them off the heat and allow to cool and then grind in a pestle and mortar and pestle. Then put all the remaining ingredients for the paste in the mortar and blend these until you have a smooth paste.
2. Remove any excess fat from the beef and cut into 5cm/1in cubes. Then coat the cubes in the paste and set aside whilst you complete the next steps.
3. Add the Vegetable Oil to a frying pan and fry the onions and potatoes until the onions are brown.
4. Add the curry paste coated beef and any remaining curry paste and brown the meat for 1-2 minutes.
5. Add the coconut cream, beef stock, peanuts, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate and fish sauce. Bring this to the boil and then allow to simmer for 1 1/2 to 2 hours over a low heat. Keep an eye on the curry as you want the sauce to thicken but not dry out.
6. When the Potatoes are tender the curry is ready and can be served with Steamed rice.

Chicken Massaman Curry Recipe
Massaman Chicken Curry

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 (3/4 inch thick) slice ginger, minced
1 1/4 pounds boneless, skinless chicken cut into cubes (you can also opt for another protein or omit for vegetarian)
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
1 1/2 cups peeled, cubed potatoes
1 1/2 cups peeled, cubed sweet potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
crushed roasted peanuts

Heat vegetable oil in a large saucepan over medium heat. When the oil is hot, stir in curry paste and minced ginger; stir continuously until aromatic (about 2 minutes). Stir in the cubed chicken, and cook just until the pieces turn white on the outside.

Add brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, sweet potatoes and coconut milk and stir well. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes. Garnish with crushed roasted peanuts when you serve it.

Thai Red Curry Recipe

2010-07-27T00:02:00.000+07:00

Vegetables in Thai Red Curry

ingredient: Serves 6

* 1 small head cauliflower, cut into florets (3 cups)
* 1 cup green beans, stems removed and cut into 2-inch pieces
* 1 Tbs. canola oil
* 1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large)
* 1 14-oz. can light coconut milk
* 1–2 Tbs. Thai red curry paste
* 2 Tbs. brown sugar
* 2 Tbs. tamari or low-sodium soy sauce
* 1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
* 20–30 fresh Thai basil leaves

Directions

1. Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.

2. Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.

3. In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.

Nutritional Information Per 1 person
Calories 141
Protein 3g
Total Fat 9g
Saturated Fat 4g
Carbs 13g
Cholesterol 0mg
Sodium 341mg
Fiber 3g
Sugar 8g

Thai Red Curry Recipe, An enduring Thai classic – and with good reason – and easily adapted for vegetarians too.

Preperation and cooking times: Serves 6, Ready in 30 mins

Thai Red Curry Ingredients:

* 1 tbsp olive oil
* 3-4 tbsp red curry paste
* 400ml coconut milk
* 2 large potatoes , peeled and cubed
* 300g butternut squashes , cubed
* 150g green beans
* 12 button mushrooms , halved
* 250g cherry tomatoes
* 4 boneless and skinless chicken thighs , cut into cubes or
* 200g raw prawns , peeled
* handful coriander
* fish sauce

* Making it low fat:
Rather than overloading this with 400ml high-fat coconut milk, you could use 200ml coconut milk, 200ml milk (plus the additional 250ml milk).
(low fat alternative)

Thai Red Curry Cooking Instructions:

* Heat 1 tbsp oil in a wok or large saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to be) for a minute until fragrant.
* Add the coconut milk and milk, stir well and bring to a simmer.
* Add the potato and butternut squash and cook for about 10 minutes until it is almost tender, add the rest of the veg and thin the sauce with a little water if you need to.
* Simmer for 5 minutes.
* For the veggies, transfer half the curry to another pan.
* For the non-veggies, add the chicken or prawns to the remaining half.
* Simmer for 3-5 minutes until the chicken or prawns are cooked through and season with fish sauce.
* Serve both curries with the coriander sprinkled over and steamed jasmine rice.

Thai Red Curry Recipe

thai-red-curry

Thai red curry has a flavor that’s a complex blend of spicy, sweet, citrus, creaminess from the coconut milk and a slight musky taste from the fish sauce and coconut palm sugar. Once you’ve made the thai red curry paste, the final dish is a snap!

Ingredients:

1 lb of chicken breasts or chicken tenders
10 oz of canned bamboo shoots (6 oz drained)
½ cup fresh opal basil or thai basil (sweet basil/Italian basil will work in a pinch)
1 ½ tsp coconut sugar
3 tbsp homemade red curry paste
2 cups coconut milk
5-6 heirloom potatoes (we used Mountain Rose Potatoes)
2 tbsp fish sauce (aka nam pla)

How to Make Thai Red Curry:

1. Cut the chicken and potatoes into bite sized pieces. Drain the bamboo shoots and julienne them (cut them into matchstick thin pieces) if they didn’t come in the can that way.
2. Saute the potatoes for about 15 minutes before adding the chicken. Saute until the chicken is browned on all sides and the potatoes are tender.
3. Deglaze the pan with the coconut milk. Add the red curry paste, fish sauce, and coconut sugar. Bring the mixture to a boil, stirring occasionally. Reduce to a simmer & cover. Simmer until the chicken and potatoes are completely cooked through.
4. Salt to taste.
5. Just before serving, tear the basil leaves up into bite sized pieces and mix them into the curry.
6. Serve with jasmine rice, garnished with more basil, opal basil microgreens or lemon basil microgreens.

Makes 5 hearty servings.

Master Cleanse Recipe

2010-07-19T20:40:00.002+07:00

Master Cleanse Recipe

The Master Cleanse is seeing a renewal of interest in the past few years. It consists of a liquid fast in the form of a special lemonade mixture.

Important consideration: When you are experiencing candida symptoms it may not be the best time to embark on the Master Cleanse, since the whole thing consists of a maple syrup-sweetened lemonade (yeast thrives on sugars).
Master Cleanse Recipe To help your body regain balance and recover from candida overgrowth I'd vote for simplifying your diet by following the advice laid out in our Diet Guidelines for a while first, before trying something like the Master Cleanse recipe.

For those who are at a point where they feel ready to try the Master Cleanse, here's a recipe for one serving of the lemonade for a sample of what your diet would consist of for the next 10 or more days.

Master Cleanse Recipe Ingredients

The master cleanse diet is a very cost effective diet because it does not require you to have any special kind of ingredients to make it work. The main ingredients for the master cleanse are pure water, grade B Organic maple syrup, organic Cayenne pepper, organic lemons and sea salts. To increase its effectiveness as a cleanser, you can use secondary ingredients such as herbal laxative tea, psyllium husk, wheat grass, natural decaffeinated herbal tea and hoodia extract.

The most important ingredient actually in the master cleanse diet is the pure filtered water. Most people actually overlooked the importance of this ingredient because they took it for granted. You must not use other types of water because the effectiveness of the master cleanse will be reduced when there are chlorine or bacteria in the water. Furthermore chlorine is a poison. The purpose of the master cleanse diet is to remove toxic inside your body. Therefore by adding in more poison into your body, it defeats the entire purpose of the master cleanse diet.

The Master Cleanse Recipe - Behind the Detox Diet
First and foremost, remember as with any diet, the master cleanse diet should be carefully examined and researched before attempting the cleanse. If you are serious about losing weight or detoxifying your body, it would be wise to research the cleanse as much as possible before attempting it. Read a book, look through websites, get informed.

The master cleanse recipe first starts with drinking a mixture of water, cayenne pepper, fresh squeezed lemons or limes, and organic grade B maple syrup. To many, the first thought of this mixture may be repulsive, however many who have attempted the cleanse find it very tasty and each ingredient has its own purpose in the mix.

Water - The basis of every bodily function. Water is a key element in the cleansing process and is necessary to maintain health. (this is a given)

Cayenne Pepper - Cayenne pepper has many functions. Cayenne is what is known as a "hot" food which contains capsaicin. Capsaicin is the hot stuff in peppers and may help with such things as digestion, cleansing and "curbing" appetite. Ever wonder why it is so easy to go ten days without solid food? Cayenne pepper keeps you from getting hungry.

Lemon or Lime juice - Lemon juice or lime juice are responsible for much of the "nutrient" aspect of the master cleanse. Lemon water as been used to cleanse the body for years and years. It also provides nutrients like vitamin C which is essential for good health. Part of the idea with the master cleanse diet is that you are only putting in the "good" and none of the "bad" in the meantime.

Grade B Maple Syrup - Organic grade B maple syrup is also why many call this the mayple syrup diet. Mayple syrup is responsible for your daily calorie intake as well as nutritive properties like B vitamins. It also helps sweeten the mix.

How To Stop Panic Attacks

2010-07-19T20:31:00.000+07:00

How To Stop Panic Attacks

In order for you to know how to stop panic attacks and stop panic attacks now, you must be able to recognize the symptoms of a panic attack. Some of the symptoms may include the following:

-Chest and stomach pain or discomfort
-Hyperventilation
-Feeling of being smothered or choking
-Dizziness and nausea
-Sweating
-Depersonalization

Symptoms are frightening, however, they are not harmful. The only reason the symptoms become present is because for some reason the mind is imaging some kind of danger. Knowing and realizing that panic attacks can not harm you will help you with better utilizing the techniques that it takes to help stop and eliminate them.

Knowing what is actually causing and or triggering these attacks is the first step in combating them. Most symptoms are present due to stress or some type of an event in your life. Some of the causes can be:

-Traumatic events in the past
-Genetic or hereditary – being a family history of anxiety disorders
-Medical – mostly with heart problems
-Substance abuse and withdrawal
-Phobias – extreme fear of certain events or objects

how to stop panic attacks forever

Follow these tips for panic attacks and breathing stop your panic attacks today:

1) Take deep breaths in the stomach and diaphragm. Consciously taking deep breaths through the nose. This will help you stay calm and relaxed. Be sure to engage your abdomen when you breathe. This will help in large part … Make sure you stop breathing in the chest and begins to breathe in your abdomen.

2) Allows you to change your breathing when you feel anxious. You be sure to avoid panic attacks, rapid breathing that all people with attack panic are guilty. You must stay calm and relaxed breathing when you experience anxiety. Try to force yourself to breathe the same way when they are anxious and when well relaxed. There should be no difference.

3) Emphasize the fact that you breathe and the other of his stomach. Really pay attention to your breathing and concentrate on moving his chest and stomach to stand still. This extreme concentration acts as a large distraction of panic attacks.

4) Stop wearing tight clothes … and let your belly hang naturally. These people now wear clothes tight and their stomachs continually sucked in. This may seem like a good … but it's horrible to you. If you are guilty of this, you are guilty of contributing to their attacks of panic. Breathe deeply from the diaphragm and a sense of calm and relaxation.

There are proven methods to naturally deal with anxiety, which if followed, dramatically help stop panic attacks before they even begin. It takes practice and dedication but you will see improvements in the end.

5 Simple Ways to Stop Panic Attacks

Panic attacks can destroy every aspect of your life. Your health, relationships, job, and your overall happiness can be affected. Constant panic attacks perpetuate into an anxiety disorder, where the fear of another panic attack begins to take over your life. But it doesn't have to be like this
There are proven methods to naturally deal with anxiety, which if followed, dramatically help stop panic attacks before they even begin. It takes practice and dedication but you will see improvements in the end.

The five methods listed below are proven ways to stop panic attacks:

1. Deep Breathing
2. Regular Exercise
3. Cut Out "Panic" Foods
4. Positive Thinking & Focus
5. Meditation
6. Keep a Journal

Tax Relief Attorney

2010-07-19T20:21:00.002+07:00

Tax Relief Attorney - Why You Must Hire One!

Paying tax is a federal regulation that is punishable for those who fail to abide by it. There are situations when we would normally find ourselves in the situation and we have to face some serious penalties. This is when you would realize that you would need an expert to help you solve the tax problems that you would be facing so that you escape some of the penalties. You would also need the assistance of the experts when you are facing tax fraud cases.

However, you may come across several professionals claiming to have the power to help you handle the issues and charges you are facing. Still, you need to understand that only IRS tax attorneys have the power and the mandate to handle such cases. Yes, you may argue that a professional lawyer may also help or even an accountant would also help but you will agree that they both cannot get to what an IRS tax relief attorney can do for you.

Get tax relief and become debt free forever.

If you are dealing with unresolved back taxes, a tax relief attorney can help you resolve (and in many case, eliminate) your IRS debt. A typical tax relief attorney will be supported by a dedicated and knowledgeable team of certified public accountants, ex-IRS employees, and other specialist attorneys the necessary experience to help you resolve your IRS tax problems for just a fraction of your outstanding tax debt. No more trying to deal with the IRS by yourself! Save time, money, and greatly improve your chances of winning with a team tax negotiation experts.

Put an end to your IRS tax problems! A team of proven tax relief professionals will get you out of tax debt, often for only a fraction of what you owe. Locate a tax relief attorney that specializes in resolving tax situations like yours. They will assist you by dealing directly with the IRS on your behalf and helping your through your tax crisis. Don't waste time and effort going it alone - choose an attorney that will fight for you!

Have you been attacked by a bull dog?

What can an IRS income tax relief attorney do to help you resolve your tax debt problem? There are several things. When you are unable to pay taxes that you owe, there are options available to you to help keep you out of hot water with the IRS. You absolutely do not want to ignore their attempts to contact you, and you and your lawyer need to work with them. A good lawyer can often help stop wage garnishments and liens, and determine the best solution for your particular situation.

This being said, choose who you want to represent you carefully. The IRS income tax relief attorney you decide on should have expertise in this specialized area of law. While many are adept at marketing and advertising their services in a way that is compelling, this does not necessarily mean they have the experience and knowledge needed to help you resolve your tax debt. You want to be certain that they are well qualified. Some are very good when it comes to marketing their services, but not as good at the service they offer as they are at the marketing of that service.

How To Play Hard To Get

2010-07-19T20:16:00.000+07:00

How To Play Hard To Get With Four Tips To Win Your Ex Back

Each person, in some way or another, has played hard to get to obtain the person of his or her dreams. The only problem with playing hard to get and actually winning that person over is keeping the relationship going. Often times, the relationship will die out. Why is that? For some people, it’s just the thrill of the hunt that was killed when they were able to get that person. For other people, it is a totally different matter. If you’re in this predicament, you need to know whether or not the relationship is worth getting back.

Increase Your Attraction Quotient By Playing Hard to Get With Guys

Have you been looking for answers to questions like how to make your man truly desire you? Or how can your make your cute lab partner your Friday night date or better still how to keep the flame burning alive between you and your partner? Well one staple answer to all these questions is “play hard to get with guys”. Do you remember that forbidden goods are always more tempting. So even though it may seem really silly to pretend that you are not interested in something which you heart desires, sometimes it is the perfect bet to understand the true intentions of your partner when you are dating.

Sometimes if you don’t play hard to get, guys may read it as you being too desperate or needy and would be more than willing to take advantage of this situation. On the other hand if you take your play hard to get too far you may appear to be cold and standoffish. Therefore a good balancing act is required when you play hard to act if you want to really win the heart of your partner. To help you with this risk taking game of ‘play hard to get’ which requires a lot of guesswork here is some help at hand.

How to Play Hard to Get With Guys! Learn This & You Will Have the Power to Make Them Like You
Playing hard to get falls in the realm of reverse psychology and if you are wondering what reverse psychology is then you have to only travel back in time a little bit and remember your childhood.

When your mum or dad told you that you are not allowed to posses a particular thing or do a particular thing then that particular object or activity was what you wanted even more. Playing hard to get is very similar to that only in this case you are dealing with the man whom you are going to play the game with.

Here are three ways how you can play hard to get

Show your interest in his types

This is a difficult part of the entire operation. You will have to befriend his friends and extol the guy's virtues. You will have to make it known that you like guys that have all the qualities that he has. If he is the sports loving kind then make it known to mutual friends that you love such type of people that are strong and athletic. If you like a guy that is nerdish but exceptionally brilliant then make it known that you are instinctively attracted to such people.

This will send a signal to the guy that he stands a chance if he does the right moves and he will begin the chase. This is the first step and if you have succeeded in this then the rest will be easy.

Show your indifference

Now that the guy has begun to fancy his chances of netting you, you will have to subtly let him know although you are into his type of guys he is not the one you desire. Through friends and colleagues let him know that although he has all the qualities you are looking for you certainly don't see him in that light.

This will make him more interested in you and he will begin to plot strategies and moves to win you over. All you have to do is send him mixed signals so that he stays in the battlefield and does not throw in the towel.

Travel Cot Mattress

2010-07-19T20:04:00.001+07:00

Be a Smart Traveler with Travel Cot Mattress
Travelling is enjoyable, however very tiring and can turn out to be chaotic at times if you are not well prepared for the travel with necessary items like a travel cot mattress. Normally travelling involves multi modal travel and requires that we pack things which are light and are easily transportable.

If you are travelling with babies and infants, a lot more attention to details has to be given while preparing the travel. Infants tend to sleep most of the time and do not wait for you to reach a hotel room and find a bed to sleep, and a shared bed at that. They need to be able to enjoy sleeping while travelling. Many times babies often get tired and become cranky due to the heat, noise and due the strain of travelling. They need proper good and comfortable sleeping arrangements and cot mattress to be able to wake up with a refreshing smile.

Travel Cot Mattress
What does it mean to you if you know you can get a new or replacement travel cot mattress that meets all the UK safety requirements for your child’s mattress?

As a busy parent on the move, a portable cot or travel cot is the perfect solution. Read our guide on what to look our for when buying a travel cot. When it comes to inheriting a travel cot a new mattress is a must. Buy your cot mattress now and be sure your child is safe from bacteria and with a mattress that’s a snug and exact fits your baby or toddler’s travel cot. If you’re not sure of the size, check our handy size guide from all popular travel cot manufacturers.

These travel cot mattresses boast:
* a durable pram mattress that supports your babies growth
* Any size and shape mattress can be bought
* lightweight
* water-resistant
* easily lift and manoeuvre when cleaning
* Machine washable at 60 degrees
* nursery grade high resilience Safetex Airflow foam
* breathable yet water repellent, anti allergic cover
* fire resistant adhering to BS7177:1996
* provides support for comfort and posture
* Suitable for newborns and toddlers

Foam Folding Travel Cot Mattress 96 x 64 x 2.5cm
Manufactured by Award Winning cot mattress manufacturer Kit for Kids Baby.

Folding design is handy when travelling, carrying or storing within a travel cot bag.

Fully reversible foam mattress.

Kidtex Plus™ features micropores which enhance breathability and air circulation for your child.

Kidtex Plus™ cover keeps the mattress interior fresh and clean, reducing the causes of allergies.

Carefully selected foam interior. Density and firmness ensures the correct balance between comfort and support.

Orthopaedic foam core provides the correct spinal support and prevents unwanted dents for excellent comfort.

Dimension: 96 x 64 x 2.5cm

How to Talk to Women

2010-06-01T14:42:00.000+07:00

How to Talk to Women
A lot of men are trying to find ways to talk to women that allows them to come across as confident and attractive. It really isn’t that hard once you stop doing all the conventional stuff that plain doesn’t work.

This is how most men should be talking to girls:

Don’t rely on pick up lines. These will set you way back. This are just a load of garbage that men memorize and they only show that he doesn’t really care enough to say anything original. It makes you look about as charming as a panhandler begging for a few quarters. “Spare a dollar?” Does that make you feel like sitting down and getting to know someone? I didn’t think so.

Quit trying to impress girls with your executive job, your BMW, or any other stupid toys in your toy chest. This is just going to blow up in your face because you’re starting things off by treating the girl as someone you need to impress. You are going up to her with the mindset that you are somehow worth less than her. If you have a little brother or sister that was always trying to impress you and your friends growing up, you know how annoying that can be. Definitely not cool.

How to Talk to Women if You are Shy and Nervous
Close your eyes and think back to the last time you were at a bar on a Friday or Saturday night with a group of your guy friends. After the first couple rounds of drinks and your buddies started mixing and mingling with the lovely females that surrounded you, did you notice yourself starting to glance around the bar (perhaps nervously) looking to make eye contact with a cute chick in the high hopes she would reciprocate? When you made said eye contact, did she wink slyly at you, make the “come here, you big stud” motion with her finger or did she glance away withoutsomuch as even a smile?

How to Talk to Women Over the Phone
The lurid reality is this: The vast majority of phone numbers men get will never amount to anything, because most men don't know the right way to talk to women over the phone.

If you have not yet learned the *right way* to talk to women over the phone, REALIZE that mastering this skill will at the very least DOUBLE your current success with women – point blank!

When getting a woman's phone number, the average collective male chooses one of three categories of action. In most cases, however, he is damned no matter which of the three categories he chooses. As you READ each category it will become apparent to you why this is the case.

Flueless Gas Fire

2010-06-01T14:14:00.002+07:00

How a flueless gas fire works:
Flueless gas fires give you instant warmth, anywhere in the home. If you have a natural gas supply, can run a standard 8mm gas pipe to the fire installation point, plus adequate ventilation and a minimum room size (23-30 cubic metres), you can have a flueless fire installed.

Using the latest gas technology, flueless fires do not require a chimney or flue to operate. Instead, combustion gases are passed through a catalytic converter system, where the carbon monoxide from the air is converted into harmless carbon dioxide. The converter works so effectively that the air coming out is cleaner that it was coming in. And because they use 100% of the gas for heat, flueless fires are far more efficient, and emit less carbon.

The Superior Athos Flueless Gas Fire
Traditionally, the fireplace would sit in the wall, be fed with coal and tend to make a mess of the surrounding area. In these modern times we don't always have time to light up a coal fire and clean it out etc... We need something cleaner, quicker and very efficient. Superior, a fireplace manufacturer for a number of years has created the Athos Flueless Gas Fire as part of their range and with it's sleek modern design it brings warmth and efficient heating in to the home while avoiding the inevitable "black smudges" that traditional fireplaces attract.

Superior Neon Flueless Gas Fire
The Superior Neon is a flueless gas fire that looks great and performs just as great too. The fire has a gloss black reflective glass front which sits on an aluminium back fascia. The whole fire measures just 160mm in depth with the other dimensions being Width: 1125mm, Height: 610mm.

With the Superior Neon being flueless, this means that no chimney or flue is needed. This allows all heat to be directed in to the room providing 100% efficiency. The fire can pump out 3.5kw of heat which is enough to keep a large room nice and toasty.

Acai Berry Detox

2010-06-01T13:52:00.000+07:00

Does Acai Berry Detox Work?
Acai Berry Detox is another acai based supplement that claims to “help you lose weight, remove toxins from your body and increase energy levels.” Acai berries are indigenous to the Amazon Rainforest and have been used there for centuries to prevent disease. Acai berries are also very high in anti-oxidants and no doubt provide health benefits, but acai has never been proven to promote weight loss.

Acai Berry Detox's Innumerable Health Benefits
Toxins are produced by the body almost naturally and consistently as well. These toxins, when found in abundance in our bodies can be harmful for the system. The development of toxins in our body is a continuous process and there’s no way to stop it, but if it reaches the maximum point, it needs to be eliminated.

Toxins and free radicals together can have several impacts on our health and the only way to fight against these is to look for proper antioxidants. Antioxidants are regarded as the natural defense that helps in combating free radials. Antioxidants can be found in any healthy and natural of food and Acai berry detox is one such source.

The Acai Berry Detox can be discovered deep in the Amazon jungle, explaining why you will not find the berry in your local superstore. You may find it in capsule form, puree form, juices, and in freeze dried form. You can even find it in powder form. This is done as the berry is highly perishable and would never make it to your superstore shelves. Instead, it is saved in other forms to ensure that it is capable of being consumed.

So what makes the Acai Berry Detox so special? There are a large amount of reasons. The Acai Berry is excellent for battling against many significant health worries. As a matter of fact, lab tests have shown this berry to defend against cholesterol and elevated blood pressure and many others too.

Acai Berry Detox side effects
One of the best things about the acai berry is that there are very few known side effects associated with it. This makes acai berry supplements generally safe for use. Of course, if you ever have any questions or concerns about using a product, it’s always a good idea to speak with your doctor before beginning a supplement regimen.

To enjoy the best results with Acai Berry Detox, you should take it daily as directed. Improving your diet, staying hydrated, and exercising regularly will also allow you to maximize the acai berry benefits, so you can lead a healthier, longer life.

Site Content

2008-05-12T15:50:00.002+07:00

Thai Food Recipe
=>Thai Food Menu
==>Thai Food Menu for Health
==>Thai Food Menu for Weight loss

=>Thai Food Set Menu
==>Thai Food Set Menu for Health
==>Thai Food Set Menu for Weight loss

=>One Dish Food

Calories in Thai Food

Tom Yum Kung Recipe

2008-05-06T00:48:00.003+07:00

Today we shall learn about Tom Yum Kung recipe, how to cook it, Tom Yum Kung nutrition facts and how many calories it provide.

Tom Yum Kung Recipe
(Lemon Grass Soup with Prawns)

How to cook Tom Yum Kung Recipe

1. Roast chilies, kaffir limeleaves, shallots, galangal and lemon grass and then grind them until smooth to Tom Yum paste.
2. Stir-fry the Tom Yum paste with oil. Add sliced lemon grass and kaffir lime leaves, set aside.
3. Put citric acid, salt, sugar and water into a pot. Melt it and bring to boil. Then add fish sauce and bring to boil again.
4. Add the Tom Yum paste into the pot. Stir it thoroughly and bring to boil again. Pack in plastic bags, 90 gram per bag.

Nutrition Fact

Calories(Kcal.)__Protein(g)__Fat(g)__Carbohydrate(g)__Fiber(g)__Calcium(mg)__Iron(mg)
___43.47_______3.6______2.15_______2.43________0.9_____24.66_______0.23

Strong point of Tom Yum Kung Recipe: Low fat and low calories.

Link Partner

2008-05-05T18:10:00.015+07:00

Easy Thai Recipes by Ucancookthai.Com http://www.ucancookthai.com/ - Easy Thai Recipes by Ucancookthai.Com provides a variety of Thai Recipes accompanied with step by step pictures throughout the preparation and cooking process. Everybody can enjoy Cooking Authentic Thai dishes.

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Thai Food Site Map

2008-05-05T01:34:00.003+07:00

Privacy Policy - Strengh of Thai Food - Phad Thai - Tom Yum Kung - Thai Herb
- Cumin - Chili - Garlic - Kaffire Lime
Kra Prao - Pepper - Phad Kra Prao - Kaeng Liang - Mee Ka Ti
Choo Chee Pla - Phad Mee Pak Tai - Phad Kee Mao - Yum Neua - Nun Prik Kung Sod
Num Prik Long Rua - Som Tum Tai - Kaeng Phed Ped Yang - Kaeng Khiao Wan Kai - Kaeng Cheod Woon Sen
Kai Thod Samunprai - Tom Yum Hed - Thod Man Plagrai - Phad Pak Roum - Hor Mok Plachawn
Yum Woon Sen - Phad Pak Kanah - Kaeng Leung Pla Tu Sod - Nam Prik Ong - Phad Hed Sam Si
Phad Kuichai - Pla Kra Pong - Mara Toon - Sa Tu Tao Hu - Tao Hu Song Krueng
Kaeng Choed Fug - Kaeng Choed Tang Gva - Phad Kra Prao Kai - Kaeng Choed Fug Khiao - Phad Kra Prao Moo
Kaeng Kari - Moo Satay - Thai Food Set - Sai Oua - Kaow Neaw Dum
Weight Control Menu - Weight Control - Tum Yum Kung NF - Food for Health - Thai Food Calories
Kaow Suay - Kaeng Liang NF - Kaeng Phed NF - Kaeng Khiao Wan NF - Kaeng Luang NF
Num Prik Ong NF - Yum Pla chawn NF - Pra Kra Pong NF - Satu Tao Hu NF - Tao Hu Song Krung NF
Kaeng Choed NF - Keang Choed Fug NF - Calories Info - NP Kung Sod NF - NP Long Rua NF
Som Tum NF - Thai Food Recipes - Basic Concept - Tom Yum Kung

Basic concept of Weight Control

2008-05-02T03:24:00.002+07:00

All our activity always use energy, which gained by eating food. If we eat food and receive more calories than we use, the rest energy will be stored in body as fat. This will slightly increase weight and cause fat disease in long term.

How many calories we need per day?
We still use energy even we sleep. Amount of calories we use per day if we sleep all day is called Basal Metabolism Rate (BMR). At the normal condition, if we just walk, sit, read, watch TV, amount of calories we use in this normal condition per day is called Resting Metabolism Rate (RMR). Generally, RMR is slightly higher than BMR. Both of BMR and RMR can be vary depend on weight, height, age, sex and body structure.

Metric BMR formula
Male BMR = 66 + (13.7 x weight (km.)) + (5 x height (cm.)) – (6.8 x age)
Female BMR = 665 + (9.6 x weight (km)) + (1.8 x height (cm.)) – (4.7 x age)

Example: Man age 35, high 180 cm, weight 75 km.
His BMR = 66 + (13.7 x 75) + (5 x 180) – (6.8 x 35) = 1755.5 calories

Harris Benedict Equation
Harris Benedict Equation is formula that use BMR and apply activity factor to determine how many calories we need per day.
1. No active, just work and sit, but don’t exercise = BMR x 1.2
2. Little active, exercise a little about 1-3 days per week = BMR x 1.375
3. Moderately active, exercise about 3-5 days per week = BMR x 1.55
4. Very active, exercise about 6-7 days per week = BMR x 1.725
5. Extreme active, exercise every day = BMR x 1.9

Example: Man above exercise about 1-3 days per week, calories he use is BMR x 1.375
So amount of calories he need per day is 1755.5 x 1.375 = 2413.8125 calories.

Once you know amount of calories you need per day, it’s easy to determine how many calories you need in order to do what you want.
- If you want to maintain weight, you just consume food that provides calories equal to amount of calories you need.
- If you want to gain weight, you should consume food that provides more calories than you need.
- If you want weight loss, you must consume food that provides less calories than you need.

Thai Food Recipes

2008-04-27T02:58:00.007+07:00

There is a lot Thai Food recipes here for anyone who love and interest in Thai Food. We present information about Thai Food Recipes, cooking method and you can learn how to cook Thai Food by browse many Thai Food recipes from different category.

Is Thai Food hard to cook? No, Thai Food is easy to cook and fast to cook. You can cook Thai Food even you are novice because most of Thai Food recipes in this blog are home-made style that is easy to cook.

Since, Thai Food are adaptable depend on what you want. So all Thai Food recipe should be only a guideline. It’s not fixed you must use specified ingredient and cook step by step. You can change any ingredient and cooking to suit your taste. It may be hard to change ingredient and cooking method for beginner, but when you have experience with it, you will find it’s easy to cook what you want.

There are many variety of Thai Food because each Thai region has different food. Even each food still has different type depend on ingredient and cooking method such as there is many Phad Kra Prao i.e. Phad Kra Prao Moo (pork), Phad Kra Prao Kai (Chicken) and Phad Kra Prao Kung (shrimp). Since Thai food recipes are adaptable, if you want food for health, you just pick vegetable, meat, herb and source that good for health as ingredient and cook them; you get food for health to have. If you want food for weight control, just use vegetable and meat that provide low calories as ingredient and cook them; you get weight control food to have.

Thai Food can be divided into many categories with different type. Such as:
- divide by region. Since

Thailand

has 4 regions, therefore, there are 4 categories.
- divide by cooking method. Thai Food cooked by several methods, soup, frying, salad, spicy mixture.
- divide by benefit. Two main benefits of Thai Food are Thai Food for health and Weight Control Thai Food. So there are 2 categories.

We can also combine several Thai Food recipes into one group, which called “Thai Food Set Menu”. Thai Food Set Menu usually has 2 – 4 types of food as component.

Note: Most of Thai Food must be served with rice.

Thai Food Recipe in this blog will divide to 3 main categories, namely:
1. Thai Food Menu.
2. Thai Food Set Menu. Set Menu is a food that contains two or more types of food.
3. One Dish Food. This type of food isn’t served with rice because it already has rice as ingredient (such as Kaow Phad Kra Prao) or has something similar to rice such as noodle (both of them provide carbohydrate) as ingredient (such as Phad Thai). So it still provides all nutrition value.

Each of Thai Food Menu category and Thai Food Set Menu category will have 2 sub-categories namely;
1. Thai Food for Health. These Thai Food recipes provide health benefit.
2. Weight Control Thai Food. These Thai Food recipes provide weight control and weight loss benefit.

Visit Thai Food Menu for Health by Click => Thai Food Menu for Health
Visit Weight Control Thai Food by Click => Weight Control Thai Food
Visit Thai Food Set Menu for Health by Click=> Thai Food Set Menu for Health
Visit Weight Control Thai Food Set Menu by Click=> Weight Control Thai Food Set Menu
Visit One Dish Food by click=> One Dish Food

Som Tum Tai Set Nutrition Facts

2008-04-12T11:46:00.001+07:00

Visit Thai Food Set Menu For Health Category or

Click on Each Food for more detail

For 1 Serving

Kaow Neow ___________________ 100 g
Som Tum Tai __________________85 g
Side Dish _____________________10 g
Kai Thod Samunprai _____________40 g
Tom Yum Hed _________________ 100 g

Nutrition Facts (US Nutrition Labeling) Serving size : 345 g Serving(s) per set : 1 Amount Per Serving Calories 460 Calories from Fat 60
Total Fat Saturated Fat Cholesterol SodiumTotal CarbohydrateDietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron		7 g 1.5 g 55 mg 790 mg 74 g 6 g 13 g 25 g	%Daily Value*Total 11% 8% 18% 33% 25% 24% 0% 35% 8% 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat Sat Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber	Calories Less than Less than Less than Less than	2000 65 g 20 g 300 mg 2400 mg 300 g 25 g	2500 80 g 25 g 300 mg 2400 mg 375 g 30 g
Calories per gram Fat 9 . Carbohydrate 4 . Protein 4

Som Tum Tai Set Nutritional Information

Nam Phrik Long Rua Set Nutrition Facts

2008-04-12T11:33:00.001+07:00

Visit Thai Food Set Menu For Health Category or

Click on Each Food for more detail

For 1 Serving

Kaow Suay ____________________180 g
Nam Phrik Long Rua _____________35 g
Side Dish _____________________ 45 g
Pla Dook Fu ___________________ 5 g
Tom Choed Woon sen Kai Sub _______ 120 g

Nutrition Facts (US Nutrition Labeling) Serving size : 385 g Serving(s) per set : 1 Amount Per Serving Calories 450 Calories from Fat 80
Total Fat Saturated Fat Cholesterol SodiumTotal CarbohydrateDietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron		9 g 2.5 g 40 mg 810 mg 75 g 5 g 11 g 27 g	%Daily Value*Total 14% 13% 13% 34% 25% 20% 0% 8% 10% 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat Sat Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber	Calories Less than Less than Less than Less than	2000 65 g 20 g 300 mg 2400 mg 300 g 25 g	2500 80 g 25 g 300 mg 2400 mg 375 g 30 g
Calories per gram Fat 9 . Carbohydrate 4 . Protein 4

Nam

Phrik Long Rua Set Nutritional Information

์Num Phrik Kung Sod Set Nutrition Facts

2008-04-12T11:02:00.002+07:00

Visit Thai Food Set Menu For Health Category or

Click on Each Food for more detail

For 1 Serving

Kaow Suay ____________________ 80 g
Nam Phrik Kung Sod _____________ 35 g
Side Dish _____________________ 45 g
Pla Dook Fu ___________________ 5 g
Tom Choed Woon Son Kai Sub _______120 g

Nutrition Facts (US Nutrition Labeling) Serving size : 385 g Serving(s) per set : 1 Amount Per Serving Calories 420 Calories from Fat 40
Total Fat Saturated Fat Cholesterol SodiumTotal CarbohydrateDietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron		4.5 g 1 g 40 mg 800 mg 78 g 4 g 9 g 18 g	%Daily Value*Total 7% 5% 13% 33% 26% 16% 0% 8% 8% 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat Sat Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber	Calories Less than Less than Less than Less than	2000 65 g 20 g 300 mg 2400 mg 300 g 25 g	2500 80 g 25 g 300 mg 2400 mg 375 g 30 g
Calories per gram Fat 9 . Carbohydrate 4 . Protein 4

Num Phrik Kung Sod Set Nutritional Information

Thai Food Calories Information

2008-04-09T18:10:00.021+07:00

This is information about how many calories in Thai Food and Thai Food nutritional information or Thai Food nutritional Facts.

Amount of Calories in Thai Food can be varies depend on each food. Thai Food Menu, which its main ingredient is meat and One Dish Food usually has high calories because it provides a lot of Protein, Carbohydrate and fat that is main source of calories. Thai Food menu, which its main ingredient is vegetable and spices, provides low calories, but it provides a lot of minerals, vitamins and fibers instead.

Calories in Thai Food and Thai Food nutritional information or Thai Food Nutrition Facts (in this blog) will be divided into 3 groups.

1. One Dish Food.
2. Thai Food Menu (must be served with rice). There is no information about how many calories and nutritional information (nutrition facts) rice has. It will display only calories and nutrition information of that food.
3. Thai Food Set Menu. Thai Food Set Menu has more than one food in component. It will display information about that set menu, not each food.

One Dish Food

Phad Thai

Kaow Phad Kra Prao

Phad Mee Ka Ti

Phad Kee Mao

Kaow Neaw Dum Peak Peuk

Thai Food Menu

Sai Oua

Moo Satay

Kaeng Kari Kai

Phad Kra Prao Moo

Phad Kra Prao Yod Maprao Kai

Kaeng Choed Fug Toon Hed Hom

Phad Pak Nammun Nga

Mara Toon Hed Hom

Phad Kui Chay Kung

Phad Hed Sam Si

Phad Pak Kanah Nammunhoi

Yum Neua

Thai Food Set Menu

Kaeng Khiao Wan Kai Set

Kaeng Phed Ped Yang Set

Som Tum Tai Set

Num Phrik Long Rua Set

Num Phrik Kung Sod

Kaeng Liang Set

Tom Yum Kung Set

Kaeng Choed Fug Kai Set

Tao Hu Song Krung Set

Satu Tao Hu Set

Pla Kra Pong Phrik Thai Dum Set

Tom Yum Pla Chawn Set

Nam Prik Ong Set

Kaeng Leung Pla-Tu Sod Set

Kaeng Choed Tang Gva Yad Sai Set

Kaeng Choed Fug Kai Set Nutrition Facts

2008-04-09T16:07:00.005+07:00

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Thai Food in Kaeng Choed Tang Gva Yad Set

Kaow Suay

Kaeng Choed Fug Kai
Phad Kra Prao Moo
Mango

The calories amount of Kaeng Choed Tang Gva Yad Set is generated
From carbohydrate 50%, protein 20% and fat 30%

1 serving of set menu is composed of

Rice ________________ 1 portions (1 portion = 55 g)
Fruits _______________1 portions (about 1 small to medium fresh fruit)
Vegetables ____________4 portions (1 portion = 100 g)
Meat ________________1½ portion (1 portion = 30 g)
Fat _________________ 1½ portions (1 portion = 5 g)

Kaeng Choed Tang Gva Yad Set Nutritional Information

Kaeng Choed Tang Gva Yad Set Nutrition Facts

2008-04-09T16:00:00.006+07:00

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Thai Food in Kaeng Choed Tang Gva Yad Set

Kaow Suay

Kaeng Choed Tang Gva
Phad Kra Prao Kai
Orange Juice

The calories amount of Kaeng Choed Tang Gva Yad Set is generated
From carbohydrate 50%, protein 20% and fat 30%

1 serving of set menu is composed of

Kaeng Choed Tang Gva Yad Set Nutritional Information

Tao-hu song-krung Set Nutrition Facts

2008-04-09T15:53:00.004+07:00

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Click on Each Food for more detail

Thai Food in Tao-hu song-krung Set

Kaow Suay

Tao-hu Song-krung
Kaeng Choed Fug Hed Hom
Magosteen

The calories amount of Tao-hu song-krung Set is generated
From carbohydrate 55%, protein 20% and fat 25%

1 serving of set menu is composed of

Rice ________________ 1 portions (1 portion = 55 g)
Fruits _______________1 portions (about 1 small to medium fresh fruit)
Vegetables ____________3 portions (1 portion = 100 g)
Meat ________________1 portion (1 portion = 30 g)
Fat _________________ 2 portions (1 portion = 5 g)

Tao-hu song-krung Set Nutritional Information

Satu Tao-Hu Set Nutrition Facts

2008-04-09T15:40:00.006+07:00

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Click on Each Food for more detail

Thai Food in Satu Tao-Hu Set

Kaow Suay

Satu Tao-Hu
Phad Phak Nammun-nga
Pineapple

The calories amount of Satu Tao-Hu Set is generated
From carbohydrate 55%, protein 20% and fat 25%

1 serving of set menu is composed of

Satu Tao-Hu Set Nutritional Information

Pla Kra-Pong Phrik Thai Dum Set Nutrition Facts

2008-04-09T15:33:00.008+07:00

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Thai Food in Pla Kra-Pong Phrik Thai Dum Set

Kaow Suay

Pla Kra-Pong Phrik Thai Dum
Mara Toon Hed Hom
Apple

The calories amount of Pla Kra-Pong Phrik Thai Dum Set is generated
From carbohydrate 55%, protein 15% and fat 30%

1 serving of set menu is composed of

Rice ________________ 1½ portions (1 portion = 55 g)
Fruits _______________1 portions (about 1 small to medium fresh fruit)
Vegetables ____________3.5 portions (1 portion = 100 g)
Meat ________________1½portion (1 portion = 30 g)
Fat _________________1½ portions (1 portion = 5 g)

Pla Kra-Pong Phrik Thai Dum Set Nutritional Information

Tom Yum Pla Chawn Set Nutrition Facts

2008-04-09T15:26:00.007+07:00

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Thai Food in Tom Yum Pla Chawn Set

Kaow Suay

Tom Yum Pla Chawn
Phad Kuy-chay Kung
Pineapple

The calories amount of Tom Yum Pla Chawn Set is generated
From carbohydrate 55%, protein 15% and fat 30%

1 serving of set menu is composed of

Tom Yum Pla Chawn Set Nutritional Information

Num Phrik Ong Set Nutrition Facts

2008-04-09T15:18:00.006+07:00

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Thai Food in Num Phrik Ong Nutrient Set

Kaow Suay

Num Phrik Ong
Phad Hed Sam-Si
Watermelon

The calories amount of Num Phrik Ong Nutrient Set is generated
From carbohydrate 60%, protein 15% and fat 25%

1 serving of set menu is composed of

Rice ________________ 2 portions (1 portion = 55 g)
Fruits _______________1 portions (about 1 small to medium fresh fruit)
Vegetables ____________2 portions (1 portion = 100 g)
Meat ________________½ portion (1 portion = 30 g)
Fat _________________1½ - 2 portions (1 portion = 5 g)

Num Phrik Ong Nutrient Set Nutritional Information

Kaeng Leung Pla Tu Sod Set Nutrition Facts

2008-04-09T13:17:00.009+07:00

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Thai Food in Kaeng Leung Pla Tu Sod Set

Kaow Suay

Kaeng Leung Pla Tu
Phad Pak Kanah Nammunhoi
Apple

The calories amount of Kaeng Leung Pla Tu Sod Set is generated
From carbohydrate 60%, protein 15% and fat 25%

1 serving of set menu is composed of

Kaeng Leung Pla Tu Sod Set Nutritional Information

Kaeng Khiao Wan Kai Set Nutrition Facts

2008-04-09T10:53:00.008+07:00

Visit Thai Food Set Menu For Health Category or

Click on Each Food for more detail

For 1 Serving

Kaow Suay ____________________ 180 g
Kaeng Khiao Wan Kai _____________100 g
Phad Pak Nammunhoi ____________ 50 g
Pla Sa-Lid Thod _________________10 g

Nutrition Facts (US Nutrition Labeling) Serving size : 340 g Serving(s) per set : 1 Amount Per Serving Calories 510 Calories from Fat 120
Total Fat Saturated Fat Cholesterol SodiumTotal CarbohydrateDietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron		13 g 3.5 g 45 mg 700 mg 77 g 5 g <1>	%Daily Value*Total 20% 18% 15% 29% 26% 20% 2% 6% 8% 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat Sat Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber	Calories Less than Less than Less than Less than	2000 65 g 20 g 300 mg 2400 mg 300 g 25 g	2500 80 g 25 g 300 mg 2400 mg 375 g 30 g
Calories per gram Fat 9 . Carbohydrate 4 . Protein 4

Kaeng Khiao Wan Kai Set Nutritional Information

Kaeng Phed Ped Yang Nutrition Facts

2008-04-09T10:41:00.006+07:00

Visit Thai Food Set Menu For Health Category or

Click on Each Food for more detail

For 1 Serving

Kaow Suay ___________________ 180 g
Kaeng Phed Ped Yang ____________ 100 g
Phad Pak Ka-nah Nammunhoi ______ 50 g
Pla Sa-Lid Thod ________________ 10 g

Nutrition Facts (US Nutrition Labeling) Serving size : 340 g Serving(s) per set : 1 Amount Per Serving Calories 530 Calories from Fat 170
Total Fat Saturated Fat Cholesterol SodiumTotal CarbohydrateDietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron		19 g 5 g 35 mg 770 mg 71 g 5 g 2 g 20 g	%Daily Value*Total 29% 25% 12% 32% 24% 20% 8% 30% 10% 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat Sat Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber	Calories Less than Less than Less than Less than	2000 65 g 20 g 300 mg 2400 mg 300 g 25 g	2500 80 g 25 g 300 mg 2400 mg 375 g 30 g
Calories per gram Fat 9 . Carbohydrate 4 . Protein 4

Kaeng Phed Ped Yang Nutritional Information

Kaeng Liang Kung Sod Nutrition Facts

2008-04-09T10:22:00.007+07:00

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For 1 Serving

Kaow Suay ________________ 180 g
Kaeng Liaeng Kung Sod _______ 80 g
Hor Mok Pla Chawn Bai-Yaw ___ 60 g
Yum Woon Sen _____________ 60 g

Nutrition Facts (US Nutrition Labeling) Serving size : 380 g Serving(s) per set : 1 Amount Per Serving Calories 460 Calories from Fat 70
Total Fat Saturated Fat Cholesterol SodiumTotal CarbohydrateDietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron		8 g 3 g 40 mg 650 mg 76 g 6 g 1 g 20 g	%Daily Value*Total 12% 15% 13% 27% 25% 20% 6% 10% 10% 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat Sat Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber	Calories Less than Less than Less than Less than	2000 65 g 20 g 300 mg 2400 mg 300 g 25 g	2500 80 g 25 g 300 mg 2400 mg 375 g 30 g
Calories per gram Fat 9 . Carbohydrate 4 . Protein 4

Kaeng Liang Kung Sod Set Nutritional Information

Kaow Suay and Kaow Neaw (Rice)

2008-04-07T22:25:00.002+07:00

Rice (Kaow) is main component in most Thai Food. It’s also in Several Asian. For Thais, Kaow sometimes means main meal namely; Kaow Shao means Breakfast, Kaow Tiang means Lunch, Kaow Yen means Dinner. There are many type of Kaow, but only two of them that Thais usually eat are rice (Kaow Jao, Kaow San, Kaow San Jao) and glutinous rice (Kaow Neaw). When Thais say “Kaow”, the first meaning is Kaow Jao (Rice) and the second meaning is Kaow Neaw (glutinous rice). Another Kaow must use modifier such as; Kaow Pod (Maize), Kaow Oat (Oat), Kaow Salee (Wheat).

Rice is main food for Thais. Most of Thai Food has rice in their component. There are two rice that Thais eat is Rice and Glutinous Rice. Thais eat rice more than glutinous rice. Most of Central and Southern Thais eat rice, Most of Eastern Thais eat glutinous rice and Northern Thais eat both of rice but prefer rice. Since rice is source of Carbohydrate, so Thais usually gain carbohydrate by eating rice.

Kaow Suay is Kaow Jao (Rice) that is cooked by boiling (Tom) or steaming (Noeng). The word “Suay” usually means “beauty”. But the word “suay” in “Kaow Suay” means “loose, don’t stick together”, which is opposite word of “Neaw” in “Kaow Neaw (Glutinous Rice)”.

Kaow Neaw is glutinous rice that is cooked by steaming. After cooked, it will stick together, that’s why it called “Kaow Neaw” (The word “Neaw” means “stick together”). It also called “Kaow Noeng” because it cooked by steaming that called “Noueng” in Thai Language.

Tom Yum Kung Set Nutrition Facts

2008-04-07T21:04:00.007+07:00

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Click on Each Food for more detail

For 1 Serving

Kaow Suay _______________ 180 g
Tom Yum Kung ____________ 70 g
Thod Mon Pla-grai __________ 34 g
Chilli dip & Cucumber ________ 48 g
Phad Pak Nammunhoi ________ 75 g

Nutrition Facts (US Nutrition Labeling) Serving size : 377 g Serving(s) per set : 1 Amount Per Serving Calories 440 Calories from Fat 80
Total Fat Saturated Fat Cholesterol SodiumTotal CarbohydrateDietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron		9 g 2 g 55 mg 750 mg 74 g 5 g 2 g 17 g	%Daily Value*Total 14% 10% 18% 31% 25% 20% 4% 20% 10% 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat Sat Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber	Calories Less than Less than Less than Less than	2000 65 g 20 g 300 mg 2400 mg 300 g 25 g	2500 80 g 25 g 300 mg 2400 mg 375 g 30 g
Calories per gram Fat 9 . Carbohydrate 4 . Protein 4

Tom Yum Kung Set Nutritional Information

Calories in Thai Food

2008-04-07T20:54:00.006+07:00

Here is information about how many calories in Thai Food and Thai Food nutritional information or Thai Food nutrition facts. But before that, we should learn about Thai Food more little

Rice is main food for Thais. Thais eat rice along with Thai Food. Thai food usually divided into 2 main groups.
1. Thai Food that must served with rice such as Tom Yum Kung and Som Tum Tai.
2. One Dish Food that usually consumed without rice such as Phad Thai, Phad Khee Mao and Pad Kra Prao.

Most of Thai Food that must be served with rice will be called “Thai Food Menu” in this article for short description.

Most of Thai Food Menu doesn’t have carbohydrate, which will be gain by eating rice instead. Main Thai Food Menu Ingredient is meat; meat that Thais usually eat is pork, chicken, beef and fish, vegetable and spices. Meat is main source of Protein and Fat, meanwhile, vegetable and spices is main source of Vitamins, Minerals and Fibers. Vegetable and Spices also is medical substances, which is good for health and prevent or heal some disease such as; obesity, hearth disease, diabetes, cancer.

Most of One Dish Food will has rice or rice related produce such as noodle, which is main source of carbohydrate, in their main ingredient. That’s why One Dish Food usually consumed without rice. Other ingredient is meat, which is source of main source Protein and Fat, vegetable and spices.

Regardless any type of food, Thai Food always provide five groups of nutrition value; Protein, Carbohydrate, Fat, Vitamins and Minerals including fibers in sufficient amount.

Quantity of Calories in Thai Food can be varies depend on each food. Thai Food Menu, which its main ingredient is meat and One Dish Food usually has high calories because it provides a lot of Protein, Carbohydrate and fat that is main source of calories. Thai Food menu, which its main ingredient is vegetable and spices, provides low calories, but it provides a lot of minerals, vitamins and fibers instead.

Calories in Thai Food and Thai Food nutritional information or Thai Food Nutrition Facts (in this blog) will be divided into 3 groups.

1. One Dish Food.
2. Thai Food Menu (must be served with rice). There is no information about how many calories and nutritional information rice has. It will display only calories and nutritional information of that food.
3. Thai Food Set Menu. Thai Food Set Menu has more than one food in component. It will display information about that set menu not each food.

You can see each set menu by visit=>Thai Food Set Menu for Health Category and Weight Control Thai Food Category.

Click Calories in Thai Food Information for full detail of calories in Thai Food.

Thai Food Set Menu For Health

2008-03-12T01:51:00.001+07:00

Thai Food Set Menu for Heath

Thai set menus for health were developed under a research project regarding the combination of dishes with an appropriate proportion for general population. This can be used as a guideline or model for general consumers, Thai restaurants and food industries. Twenty-five of Thai dishes various in types were compiled from previous researches and the 'Thai Kitchen to the World' project for development of set menus in terms of types of dishes and amount per serving.

Eight Thai food sets including two sets of chili dip, two sets of papaya salad (Som Tum), two sets of curry with coconut milk, set of 'Tom Yum Kun 'Kaeng Liaeng' were already analyzed for food substances and evaluated for nutritional value based on the Thai Recommended Daily Intakes (Thai RDI)

It was found that all developed Thai set menus showed suitable with an appropriate proportion distribution from carbohydrate, protein and fat. Total fat, saturated fat and cholesterol were in a range unlikely to cause any adverse physiological effects. All set menus contain high fiber which was recognized the strength of Thai food. Vitamins and minerals were varies among those set. Vitamin A and beta-carotene were high in set 'Kaeng Phed Ped Yaang’ and ‘Kaeng Liang’. Vitamin C was abundant in set 'Som Tum' and 'Kaeng Phed Pod Yang'. Sets comprised of kale, dried shrimp or shrimp paste contain moderate amount of calcium. All sets had fairly amount of iron. Sodium content was moderate in almost sets except a few closed to high levels.

In conclusion, this study demonstrated Thai traditional. Thai dishes and eating pattern had a potential to be developed into a convenient food in the style of a set menu that is good in taste as well as balancing of nutritional value. In addition, these menus could be modified to meet the energy requirement of each individual by justifying the serving size and/or combine fruits/dessert into the set menus.

To Thai Food Set Menu For Health => Thai Food Set Menu For Health

Weigth Control Thai Food

2008-03-12T01:50:00.001+07:00

Weight Control Thai Food

It was found in the ten years survey on nutritional condition of the global population that the obesity rate was 8.2% increasing in every group of pea In United States, 50% of the adults were overweight and roughly half amount we obese. However, the rate of obesity increases varied to ages, especially in women (body mass index >30.0 kg/sq.m.). Obesity causes various diseases; blood pressure, diabetes, heart disease and etc.

In general, control of weight could be managed by limitation of calories gained from food. Thai food is appropriate for weight control because the pattern is in set. Since there are more than one dish, thus, consumers can get all main food substances; meat, rice, carbohydrate, vegetables, fruits and fat. Moreover, Thai food is composed of herbs and spices which are acceptable for good health. Actually, single food could not provide enough substances to consumption needs. Weight control is depended on the level of food calories that provide suitable energy. Hence, the set menu was designed-to-provide not more than 1,600 Kcal per day which is appropriate to both young and old. It was also good for people who want to control weight by using exchange list according to nutritional principle to calculate the calories generated and amount of food from each group per meal. In each meal, the calories gained will be one in three needed per day or roughly 500-600 Kcal per meal. The calories are generated from carbohydrate 15-60%, from protein 10-20% and from fat 20-30%.

Calories per day = 1,600 Kcal

50% from carbohydrate = 800 Kcal or 200g/day (1 g carbohydrate = 4 Kcal)
20% from protein = 320 Kcal or 80g/day (1 g protein = 4 Kcal)
30% from fat = 480 Kcal or 53 g/day (1 g fat = 9 Kcal)

The set menu is then designed based on the above calculation.

To Weight Control Thai Food=> Weight Control Thai Food

Weight Control Thai Food Category

2008-02-29T22:16:00.005+07:00

	Set 1: Kaeng Lueng Pla Tu Sod Please select component below
	Set 2: Num Prik Ong Please select component below
	Set 3: Tom Yum Pla Chawn Please select component below

	Set 4: Pla Kra Pong Phrik Thai Dum Please select component below
	Set 5: Satu Tao Hu Please select component below
	Set 6: Tao Hu Song Krueng Rad Phrik Please select component below
	Set 7: Kaeng Choed Tang Gva Yad Sai Please select component below
	Set 7: Kaeng Choed Fug Khaio Kai Please select component below

Thai Food Set Menu For Health Category

2008-02-01T22:53:00.006+07:00

	Set 1: Num Prik Kung Sod Please select component below
	Set 2: Num Prik Long Rua Please select component below
	Set 3: Som Tum Thai Please select component below
	Set 4: Tom Yum Kung Please select component below
	Set 5: Kaeng Liang Kung Sod Please select component below
	Set 6: Kaeng Phed Ped Yang Please select component below
	Set 7: Kaeng Khaio Wan Kai Please select component below

Thai Food: Kaow Neaw Dum Peak Peuk

2008-01-24T18:19:00.001+07:00

Kaow Neaw Dum Peak Peuk
(Black Sticky Rice Pudding With Taro)

Thai Food: Kaow Neaw Dum Peak Peuk Ingredient

How to cook

1. Wash black sticky rice once or twice, remain in hot water 11/2 hour.
2. Remain taro in Ilmewater for 10 minutes, wash 2-3 times, set aside.
3. Boll pandanus leaves in water, when boiled put black sticky rice, simmer with low heat, stir regularly until done, dip out pandanus leaves.
4. Add taro, when done add sugar, palm sugar, stir, bring to done, remove.

Kaow Neaw Dum Peak Peuk Nutrient Information per 100 grams of food

Calories(Kcal.)__Protein(g)__Fat(g)__Carbohydrate(g)__Fiber(g)__Calcium(mg)__Iron(mg)

____141________1.97_____2.28______28.19________3.81_____9.61_______0.86
Other: Phosphorus 67 mg, Sodium 100 mg

Benefit of Kaow Neaw Dum Peak Peuk
- High Fiber
- Fair amount of protein, fat and phosphorus
- 100 g of Kaow Neow provide antioxidant capacity 7.46 mg vitamin C equiv. and total phenolic compounds 14.53 gallic acid equiv.

Thai Food: Sai Oua Recipe

2008-01-24T18:07:00.003+07:00

Sai Oua
(Northern Sausage)

Thai Food: Sai Oua Ingredient

How to cook

1. Pound Nam Phrik mixture roughly.
2. Add pork, fatty pork, chili paste, fish sauce, sugar, mix thoroughly.
3. Add kaffir lime leaves and coriander, mix together.
4. Fill the mixture In the clean entrails, make Into knots, 5 inches each.
5. Grill until done, pinch to get rid of bubbles.

Sai Oua Nutrition Information per 100 grams of food

Calories(Kcal.)__Protein(g)__Fat(g)__Carbohydrate(g)__Fiber(g)__Calcium(mg)__Iron(mg)
___360.21______21.31_____22.16_____18.64_______2.02_____77.18_______3.92
Other: Phosphorus 460 mg, Sodium 1100 mg

Benefit of Sai Oua
- High protein, fat, phosphorus, iron and sodium
- 100 g of Sai Oua provide antioxidant capacity 19.08 mg vitamin C equiv. and total phenolic compounds 58.28 mg gallic acid equiv.

Thai Food: Moo Satay Recipe

2008-01-24T17:34:00.002+07:00

Moo Satay

(Pork Satay)

Thai Food: Moo Satay Ingredient

How to cook

1. Pound galangal and lemon grass thoroughly, add salt, coriander seed, roasted cumin and turmeric, pound until fine.
2. Mix the mixture with pork, add butter, sugar, knead thoroughly.
3. Add coconut milk and water, mix together, marinate for 1-2 hours, grill until done, spray coconut milk while grill.

Sauce Ingredient

Ground dried chili 35 g
Ground hot chili 1 g
Shallot 20 g
Garlic 10 g
Lemon grass (sliced) 7.5 g
Galangal (sliced) 2.5 g
Chili paste 5 g
Ground roasted coriander 2 g
Ground roasted cumin 1 g
Iodized salt 2.5 g
Coconut milk 250 g
Palm sugar 60 g
Tamarind juice 15 g
Iodized salt 2 g
Ground roasted peanuts cup 50 g
Water 100 g

How to cook

1. Pound the mixture until fine.
2. Fry chilli paste with a little coconut milk until fragrant, add coconut mik little at a time until done.
3. Seasoning with sugar, salt, tamarind juice, add the remaining coconut milk, water and
peanut, simmer until sticky.

Moo Satay Nutrition Information per 100 grams of food

Calories(Kcal.)__Protein(g)__Fat(g)__Carbohydrate(g)__Fiber(g)__Calcium(mg)__Iron(mg)
___418.01______32.07____18.85______29.94________2.48_____52.52______1.44

Benefit of Moo Satay
- High protein and fat
- 100 g of moo satay provide antioxidant capacity 20.22 mg vitamin C equiv. and total phenolic 91.40 mg gallic acid equiv.

Thai Food: Kaeng Kari Kai Recipe

2008-01-24T17:28:00.002+07:00

Kaeng Kari Kai
(Chicken Curry)

Thai Food: Kaeng Kari Kai Ingredient

How to cook

1. Pound chili paste mixture thoroughly.
2. Fry chili paste with oil until fragrant, add coconut milk (100 g) little at a time.
3. Add chicken, fry, add seasonings, fry for 5 minutes, dip unto pot.
4. Add remaining coconut milk (250 g) and water, when boned add potato, simmer With low
heat for 15 minutes.

Kaeng Kari Kai Nutrition Information per 100 grams of food

Calories(Kcal.)__Protein(g)__Fat(g)__Carbohydrate(g)__Fiber(g)__Calcium(mg)__Iron(mg)
___125.00______16_______3.0_______6.9________1.39_____20.62_______0.35

Benefit of Kaeng Kari Kai
- High protien, fat, fiber and iron
- 100g Kaeng Kari provide antioxidant capacity 10.85 mg vitamin C equiv. and total phenolic compounds 32.98 mg gallic acid equiv.

Phad Kra-prao Moo Recipe

2008-01-24T17:20:00.002+07:00

Phad Kra-prao Moo
(Stir-fried Pork with Kra-prao Leaves)

Thai Food: Phad Kra-prao Moo Ingredient

How to cook

1. Pound garlic with red and green hot chilli until fine.
2. Heat wok, add oil, fry garlic and chilli mixture until fragrant, add pork, fry until done, seasoning With fish sauce, light soy sauce and sugar.
3. Add vegetables, fry thoroughly, add 2 tbsp water, stir together, turn off heat, add kra-prao, fry together, dip onto plate and sprinkle with sliced red hot chili.

Notice:
1. Soak vegetables before cooking.
2. Water added to prevent too dry.
3. Slice 2 red hot chiili for sprinkle.
4. Cut long bean 2 cm. short length, and baby corn 3 cm.

Phad Kra-prao Moo Nutrition Information

Calories(Kcal.)_________Protein(g)____________Fat(g)___________Carbohydrate(g)
___156.63_____________9.79_______________8.45________________10.86

Thai Food: Kaeng Choed Fug Khiao Kai Recipe

2008-01-22T23:42:00.000+07:00

Kaeng Choed Fug Khiao Kai
(Wax Gourd and Chicken Soup)

Thai Food: Kaeng Choed Fug Khiao Kai Ingredient

How to cook

1. Boll plain water, add chicken bones, simmer until tender or remain 2 cups soup, dip up bone.
2. Wash wax gourd, peel, gut, cut square pieces (10 g), wash in clean water.
3. Clean chicken, boil in soup stock until done.
4. Add wax gourd, seasoning with light soy sauce, stir and remove from heat, dip on to cup.
5. Sprinkle with ground pepper and spring onion, serve.

Notice:
1. Wash spring onion and cut to one Inch pieces.
2. Recommend low heat for boiling soup to get clear texture.

Phad Ka prao Yod Maprao Kai Recipe

2008-01-22T22:00:00.002+07:00

Phad Ka prao Yod Maprao Kai
(Stir fried Coconut Turnip Top with Chicken and Ka prao)

Thai Food: Phad Ka prao Yod Maprao Kai Ingredient

How to cook

1. Pound hot chilli and garlic until fine.
2. Heat the wok, add sesame oil, fry garlic, hot chilli until fragrant.
3. Add chicken, fry roughly, add coconut turnip tops, fry until done, add water and baby corn, fry until done.
4. Seasoning with fish sauce and light soy sauce.
5. Remove from heat, add kra,prao, stir roughly, dip onto plate, serve hot.

Phad Kra prao Yod Maprao KaiNutrition Information

Calories(Kcal.)_________Protein(g)____________Fat(g)___________Carbohydrate(g)
___157.15_____________7.42_______________7.16________________16.13

Thai Food: Kaeng Choed Tang-gva Yad Said Recipe

2008-01-22T19:26:00.000+07:00

Kaeng Choed Tang-gva Yad Said

(Cucumber With Pork-stuffed Soup)

Thai Food: Kaeng Choed Tang-gva Yad Said Recipe

How to cook

1. Pound pepper seeds and garlic until fine.
2. Heat water, boil roughly carrot, separate 15 g to dice, 16.5 g to make flower shape.
3. Gut cucumber, notch the rim.
4. Mx minced pork, garlic and carrot thoroughly, stuff in cucumber and cut to tidbits.
5. Boil soup stock, boo cucumber until done then boil Chinese cabbage until done,
seasoning with light soy sauce, remove and sprinkle with pepper to serve.

Kaeng Choed Fug Toon Hed-hom Recipe

2008-01-22T18:44:00.001+07:00

Kaeng Choed Fug Toon Hed-hom
(Wax Gourd and Shitake Mushroom Soup)

Thai Food: Kaeng Choed Fug Toon Hed-hom Ingredient

How to cook

1. Wash wax gourd, peel, gut and cut to 1.5x1.5 inch. pieces.
2. Remain mushroom in water until soft, cut stem and set aside, heat 1 cup water and boil mushroom until done, dip onto and set aside.
3. Boil soup stock, add wax gourd until fine, seasoning With light soy sauce, salt, pepper, add mushroom, remove from heat, dip onto cup and sprinkle with coriander, serve hot.

Kaeng Choed Fug Toon Hed-hom Nutrient Information

Calories(Kcal.)_________Protein(g)____________Fat(g)___________Carbohydrate(g)
___80.61_____________2.35________________5.25________________6.33

Thai Food: Tao Hu Song Krueng Rad Phrik Recipe

2008-01-22T17:47:00.000+07:00

Tao Hu Song Krueng Rad Phrik
(Soft Bean Curd With Seasoning Sauce)

Thai Food: Tao Hu Song Krueng Rad Phrik Ingredient

How to cook

1. Heat the wok, add oil, fry garlic and hot chilli, add chicken, carrot, baby corn, garden peas, tomatoes and onion, fry roughly.2. Seasoning With light soy sauce, tomato sauce, salt, fry thoroughly, remove from heat,
set aside.
3. Steam bean curd until done, remove from steamer, place on plate, cover with mixture, serve hot.

Thai Food: Satu Tao-hu Recipe

2008-01-17T17:32:00.000+07:00

Satu Tao-hu
(Bean Curd Soup)

Thai Food: Satu Tao-hu (Bean Curd Soup)

How to cook

1. Use mold to make heart shape bean curd, coat with wheat flour thoroughly, fry until yellowish, dip up to dry, set aside. (use 5 g oil)
2. Clean potato, boil until done, peel, cut to small oval pieces, fry with oil (5 g) until turn yellow.
3. Clean long bean, soak roughly, cut to one inch pieces.
4. Melt butter in pot, add remaining wheat flour, stir to dissolve, add soup stock, potato, tomato, tomato sauce, bean curd, steam around 3 minutes, add salt, long bean, stir together.
5. Set nicely and serve

Thai Food: Mara Toon Hed-hom Recipe

2008-01-17T17:26:00.002+07:00

Mara Toon Hed-hom
(Bitter Gourd and Shitake Mushroom Soup)

Thai Food: Mara Toon Hed-hom Ingrednt

How to cook

1. Wash bitter gourd, cut cross, remove seeds, cut into 2-3 pieces, marinate with salt.
2. Soak bitter gourd in boning water, remain in the salt water (1 cup water : 1/2 tsp salt).
3. Remain Shitake mushroom in water, cut stem, carve cross on top surface of mushroom.
4. Heat soup stock to boil, add Shitake mushroom and bitter gourd, seasoning with light soy sauce, steam until done (use rather low heat).

Mara Toon Hed-hom Nutrition Information

Calories(Kcal.)_________Protein(g)____________Fat(g)___________Carbohydrate(g)
___59.26______________2.74_______________0.23________________11.65

Thai Food: Pla Kra gong Phrik-thai Dum Recipe

2008-01-17T16:34:00.000+07:00

Pla Kra gong Phrik-thai Dum
(Stir-fried Perch with Black Pepper)

Thai Food: Pla Kra gong Phrik-thai Dum Ingredient

How to cook

1. Slice a piece of sea perch fish (45 g)
2. Pound garlic and pepper together.
3. Mix garlic and pepper, oyster and light soy sauce to marinate fish, fork fish meat to lead the mixture in, remain 15 minutes.
4. Wrap fish with aluminum foil and roast for 10-15 minutes or until done.
5. Asparagus, use whole trunk, cut one inch stem off, halve along baby corn.
6. Soak asparagus, carrot and baby corn in boiling water, add a bit salt, until done and dip onto cold water.
7. Fry soaked vegetables With butter.
8. Place fish on the plate, mix the remaining fish on the foil with oyster sauce and soup stock and boil.
9. Race vegetables and fish, cover with seasoning sauce.

Phad Kuichai Kung Recipe

2008-01-17T16:22:00.002+07:00

Phad Kuichai Kung
(Stir fried Chinese Leek with Prawns)

Thai Food: Phad Kuichai Kung Ingredient

How to cook

1. Wash prawns and vegetables before cutting.
2. Boil carrot roughly then cut to pieces and peel.
3. Heat the wok, add oil, garlic, fry until fragrant, add prawns, fry roughly, add carrot, Chinese leek and soup stock, fry roughly.
4. Seasoning with fish sauce, light soy sauce, salt, fry thoroughly, remove and set on plate to serve.

Phad Kuichai Kung Nutrition Information

Calories(Kcal.)_________Protein(g)____________Fat(g)___________Carbohydrate(g)
___123.24_____________8.77_______________4.84________________11.29

Thai Food: Phad Hed Sam-si Recipe

2008-01-15T15:52:00.002+07:00

Phad Hed Sam-si
(Stir-fried Three Colors Mushroom)

Thai Food: Phad Hed Sam-si Ingredient

How to cook

1. Wash mushroom, baby corn and carrot, cut to tidbits.
2. Fry garlic with oil until yellowed, add carrot, mushroom and baby corn respectively.
3. Seasoning With oyster sauce and fish sauce.
4. Add a Little plain water, fry until done.
5. Set to serve, sprinkle with coriande.

Notices:
1. Fry harder vegetable first.
2. Do not use the dark color seasoning to keep colorful.
3. Recommended size of cut vegetables should be tidbits.

Phad Hed Sam-si Nutrition Information

Calories(Kcal.)_________Protein(g)____________Fat(g)___________Carbohydrate(g)
___101.2_____________4.25________________5.36________________9.28

Thai Food: Nam Phrik Ong Recipe

2008-01-15T15:43:00.000+07:00

Nam Phrik Ong
(Minced Pork and Tomato, Chili Dip)

Thai Food: Nam

Phrik Ong Recipe

How to cook

1. Seedless dried chilli, remain in water.
2. Peel shallot and garlic.
3. Pound chilli and salt together, add shallots and garlic, pound until fine.
4. Add shrimp paste, pound together, add tomatoes cut to pieces, mix roughly.
5. Break 2 cloves garlic and chop roughly.
6. Fry garlic With oil (use soft heat), when brown add yellowed pork, fry until done, add chilli paste, seasoning, fry until oily and fragrant.
7. Serve with vegetables.

Vegetable served With

Nam

Phrik Ong

- Chinese cabbage 20 g
- Long beans 50 g
- Cucumber 33 g

Notices:
1. Serve with fresh vegetables only.
2. Soft heat recommended in frying

Thai Food: Kaeng Leung Pla-tu Sod Recipe

2008-01-15T15:37:00.000+07:00

Kaeng Leung Pla-tu Sod
(Southern Style Spicy Vegetables Soup with Fresh Mackerels)

Thai Food: Kaeng Leung Pla-tu Sod Ingredient

How to cook

1. Peel green papaya, wash and slice.
2. Clean mackerels.
3. Boll water, add chilli paste and dissolve.
4. Add mackerels and boil until done, do not stir.
5. Add papaya, leave awhile, seasoning with fish sauce, tamarind juice, sugar and lime juice, taste.
6. Remove from heat and set on plate.

Thai Food: Phad Pak Kanah Nammunhoi Recipe

2008-01-13T19:38:00.002+07:00

Phad Pak Kanah Nammunhoi
(Stir fried Kate with Oyster Sauce)

Thai Food: Phad Pak Kanah Nammunhoi Ingredient

How to cook

1. Wash kale trunk, peel hard stem, cut slices.
2. Fry garlic with oll until fragrant.
3. Fry kale with high heat, add stem first and leaves later.
4. Add chicken stock and oyster sauce, allow 4 minutes.

Phad Pak Kanah Nammunhoi Nutrition Information

Calories(Kcal.)_________Protein(g)____________Fat(g)___________Carbohydrate(g)
___310.78_____________13.56______________10.62________________40.95

Thai Food: Yum Woon Sen Recipe

2008-01-13T19:30:00.000+07:00

Yum Woon Sen
(Mung Been Thread Spicy Salad)

Thai Food: Yum Woon Sen Ingredient

How to cook

1. Soak woon sen and mushroom in water for half an hour, pour the water off, scald woon sen one minute and mushroom 3 minutes, cut into pieces, cover to keep wet.
2. Steam pork mixed with salt until done, cut into 3x1.5 cm.x2 mm. pieces.
3. Scald prawns and cut cross at 1 cm. pieces.
4. Prepare seasoning sauce, pound garlic, coriander root and chilli until fine, then bash hot chilli, mix with lime juice and fish sauce, sugar, stir well.
5. Put woon sen into mixing bowl, mix with seasoning sauce, shallots, celery, spring onion, coriander, prawn and pork, mix thoroughly.

Thai Food: Hor Mok Plachawnn Bai Yaw Recipe

2008-01-13T19:19:00.000+07:00

Hor Mok Plachawnn Bai Yaw
(Steamed Serpent Head Fish Curry With Indian Mulberry Leaf)

Thai Food: Hor Mok Plachawnn Bai Yaw Ingredient

How to cook

1. Pound krachai (finger root) until fine, add chili paste, mix thoroughly.
2. Mix chili paste with V4cup coconut milk, add fish fillets, cut into thin slices, toss, add the remaining coconut milk a little at a time, seasoning with fish sauce, break the egg, stir well.
3. Line bottom of the banana leaf cups with 6 g of mulberry leaves, fill each cup With 55 g mixture (35 g fish meat + chili paste).
4. Prepare coconut cream by dissolve rice flour in coconut milk, bring to a boil by using lower heat, stir until sticky, allow 4 minutes.
5. Heat steamer until boil, line the cups in the tray, steam for 15 minutes, remove steamer.
6. Drop Y4 teaspoon (24 g) coconut cream on the top, sprinkle each with kaffir lime leaves, chili and steam 2-3 minutes more.

Thai Food: Phad Pak Roum Nammunhoi Recipe

2008-01-11T15:31:00.000+07:00

Phad Pak Roum Nammunhoi
(Stir-fried Mixed Vegetables with Oyster Sauce)

Thai Food: Phad Pak Roum Nammunhoi Ingredient

How to cook

1. Fry garlic until fragrant.
2. Fry vegetables with high heat, carrot first then garden peas and cauliflower.
3. Add chicken stock and oyster sauce, fry until done.

Thai Food: Thod Mon Plagrai Recipe

2008-01-11T15:23:00.000+07:00

Thod Mon Plagrai
(Fried Fish Cakes)

Thai Food: Thod Mon Plagrai Main Ingredient

How to cook

1. Pound well coriander root, add chili paste and mix thoroughly.
2. Blend crushed fish for 2 minutes, add chili paste and blend one more minute.
3. Mix egg and fish sauce and blend together.
4. Remove from the blender, add cross-cut wing bean and sliced kaffir lime leaves, mix together. 5. Mold into small round flat cake, 20 g each.
6. Fry with high heat oil unto done, remove to absorbent paper.

Thai Food: Thod Mon Plagrai SauceIngredient

How to cook

1. Pound chili and garlic thoroughly, set aside.
2. Simmer, sugar, salt, vinegar and plain water until sticky, remove.
3. Mix with pounded chili and garlic.

Thai Food: Tom Yum Hed Recipe

2008-01-11T14:29:00.000+07:00

Tom Yum Hed
(Mushroom Sour and Spicy Soup)

Thai Food: Tom Yum Hed

How to cook

1. Cut mushroom stem, wash, divide the big flowers into pieces.
2. Bring chicken stock to a boll, add lemon grass, kaffir lime leaves and mushroom, allow 5 minutes.
3. Seasoning with fish sauce, sugar, lime juice and hot chili, sprinkle with coriander.

Thai Food: Kai Thod Samunprai Recipe

2008-01-07T14:52:00.000+07:00

Kai Thod Samunprai
(Deep fried Chicken and Crispy Herbs)

Thai Food: Kai Thod Samunprai

How to cook

1. Pound herbs Qemon grass, galangal, garlic, pepper) until fine, mix with chicken pieces and seasonings; salt, sugar, light soy sauce, marinate for 30 minutes.
2. Clean and slice lemon grass and galangal, dry a while then toss with crispy flour, fry and remove to drain.
3. Clean kaffir lime leaves, split and fry until crisp, remove to drain.
4. Fry shallot until yellowish and crisp and remove to drain.
5. Fry marinated chickens with high heat until done and remove to drain on the absorbent papers.
6. Set chickens on plate and sprinkle with herbs.

Thai Food: Tom Choed Woon Sen Kai Sup Recipe

2008-01-07T14:43:00.001+07:00

Tom Choed Woon Sen Kai Sup
(Mung Bean Thread and Chopped Soup)

Thai Food: Tom Choed Woon Sen Kai Sup

How to cook

1. Soak woon sen and mushroom in water for half an hour, pour water off, cover to keep wet.
2. Pound coriander root and pepper thoroughly, marinate With chopped chicken, add salt and oyster sauce, mold in balls 5 g each.
3. Boil chicken stock, add chicken balls, mushroom, woon sen, spring onion, seasoning
with light soy sauce, allow 5 minutes.

Thai Food: Kaeng Khiao Wan Kai Recipe

2008-01-05T12:54:00.000+07:00

Kaeng Khiao Wan Kai
(Chicken Green Curry)

Thai Food: Kaeng Khiao Wan Kai

Thai Food: How to cook

1. Fry roughly chicken pieces and set aside.
2. Fry chilli paste with oil and coconut milk, allow 5 minutes until fragrant and oily sheen.
3. Add chicken, fry together, add coconut milk and allow to a boil.
4. Seasoning with fish sauce, sugar, ma-kheua phuang, press to sink.
5. Add kaffir time leaves, sweet basil, red chilli and the remaining coconut milk.

Note: Best result: green soup with oily on surface, ma-kheua is green not dark, soup is not too light or too sticky, salty taste and smell spicy.

Thai Food: Key Benefit

- Balanced Energy Distribution
- Fairy Good Proportion of Total Fat, Saturated Fat and Cholesterol
- Good Source of Dietary Fiber
- Fair Amount of Vitamin C and Calcium

Thai Food: Kaeng PHed Ped Yang Recipe

2008-01-05T12:45:00.000+07:00

Kaeng PHed Ped Yang
(Roasted Duck Red Curry)

Thai Food: Kaeng PHed Ped Yang Ingredient

Thai Food: How to cook

1. Fry chilli paste with oil and coconut milk, allow 4 minutes until fragrant and shine.
2. Add duck meat, fry with chilli paste, add half cup coconut milk, and water, bring to boil.
3. Seasoning with fish sauce and sugar.
4. Add ma-kheua phuang, press to sink, when done, add tomatoes, kaffir Lime leaves,
sweet basil, chile and the remaining coconut milk.

Note1: From step no.3 until done allow 6 minutes.
Note2: Best result: soup is red, not too light or sticky, ma-kheua are green not dark, taste is salty, sweet and fairly spicy.

Thai Food: Key Benefit

- Fair Energy Distribution
- Fairly 1-u gh Fat and Saturated Fat Content
- Source of Protein
- Vitamin C-Rich Source
- Good Source of Dietary Fiber
- Fair Source of Calcium and irons

Thai Food: Som Tum Tai Recipe

2008-01-03T21:54:00.004+07:00

Today we shall learn about history of Som Tum Tai, Som tum Tai recipe, how to cook it, Som Tum nutritional information, Benefit of Som Tum and how many calories it provides.

Som Tum Tai Recipe
(Thai Papaya Spicy Salad)

Som Tum Tai Recipe Ingredient

How to cook

1. Slice papaya to string.
2. Pound garlic, hot chill and long bean, bash.
3. Add sugar, fish sauce, lime juice, stir wet.
4. Add sliced papaya, tomato, dried shrimps, mix thoroughly.

Key Benefit of Som Tum Tai Recipe

1. Balanced Energy Distribution
2. Source of Protein
3. Relatively Low in Total Fat and Saturated Fat
4. Fair Cholesterol Content
5. Good Source of Iron
6. Vitamin C and Dietary Fiber-Rich Source

Nutrition Information per 100 grams

- Calories 62.13 Kcal.

- Protein 3.36 gm.

- Fat 0.51 gm.

- Carbohydrate 11.05 gm.

- Fiber 1.75 gm.

- Calcium 55.06 mg.

- Iron 0.58 mg.

Thai Food: Num Prik Long Rua Recipe

2008-01-03T21:12:00.000+07:00

Num Prik Long Rua
(Stir-fried Shrimp Paste Chili Dip with Sweet Pork)

Num Prik Long Rua Main Ingredient

How to Cook

1. Weight dried shrimps, wash and leave to dry.
2. Pound garlic and shrimp paste until fine, add hot chilli, madan, ma-euk and ma-kheua phuang and bash.
3. Seasoning with sugar, fish sauce and lime juice then add dried shrimps and pound thoroughly.
4. Fry chopped garlic until done, add Nam Phrik and fry until fragrant (around 4 minutes)
5. Dip up, add sweet pork and mix thoroughly.
6. Serve with side dish; cucumber, wing bean, white turmeric and crispy catfish

Num Prik Long Rua Sauce Ingredient

How to Cook

1. Cut cross pork into 1 cm. pieces.
2. Fry pork and all mixture, with low heat until dry (around 9 minutes).

Key Benefit

- Balanced Energy Distribution
- Good Proportion of Total Fat, Saturated Fat and Cholesterol
- Good Source of Dietary Fiber and Iron
- Fairly Good Source of Vitamin E and Calcium

Thai Food: Num Prik Kung Sod(Shrimp Chili Dip)

2007-12-29T22:08:00.000+07:00

Num Prik Kung Sod
(Shrimp Chili Dip)

Num Prik Kung Sod Ingredient

How to cook

1. Wash and clean shrimps, cut off the heads before weight, cook with salt until fragrant and turn red.
2. Leave until warm then peel (edible amount is half of the original weight).
3. Cut shrimps in one-centimeter pieces for mixing with Nam Phrlk.
4. Prepare Nam Phrik by pound grilled (or by microwave) shrimp paste with garlic until fine, add hot chili and bash.
5. Put pieces of shrimps, seasoning with 11me juice, palm sugar, fish sauce and ma-kheua phuang.
6. Serve with side dish; cucumber, wing bean, white turmeric and crispy catfish according to proportion.

Pla Dook Fu or crispy catfish (to serve with Nam Phrik) Ingredient

How to cook

1. Gut fish and wash, leave to dry.
2. Grill until done but not too dry.
3. Spread fish meat and leave to dry then fry to amount of oil until crisp.
4. Dip up and drain oil.

Key Benefit

- Proper Energy Distribution
- Relatively Low in Total Fat and Saturated Fat
- Fair Amount of Cholesterol
- Fairly Good Source of Dietary Fiber and iron

Thai Food: Yum Neua Recipe

2007-12-29T19:13:00.000+07:00

Yum Neua
(Spicy Salad)

Yum Neua Main Ingredient

How to Cook

1. Mix together the meat, onions, tomatoes and celery.
2. Pour over spicy salad sauce and toss well.

Yum Neua Main Ingredient

How to cook

1. Prepare all the pickled ingredients as follows: Peel and wash the garlic, drain well.
- Wash the hot chilies and blanch for 1 minute and drain in a colander.
- Wash Spur chili peppers and remove the inside of the chilies. Blanch them for about 1 minute.
2. Pickle garlic, hot chilies and spur chili pepper in the vinegar for a week.
3. Finely blend both pickled chilies and pickled garlic with water. Transfer to a pot.
4. Add the rest of the ingredients into the pot and bring to boil for about a minute.
5. Pack in plastic bags, 50 grams each.

Phad Kee Mao Recipe

2007-12-27T17:16:00.004+07:00

Today we shall learn about Phad Kee Mao, Phad Kee Mao recipe, how to cook it, Phad Kee Mao nutrition facts and how many calories it provide.

Phad Kee Mao Recipe
(Spicy Drunken Noodles)

Phad Kee Mao Recipe Main Ingredient

How to Cook

1. Cook the Chinese kale and carrot in boiling water. Drain and set aside.
2. Heat sauce in a pan. Bring to the boil and then add peeled prawns. When the meat is cooked, add the noodles.
3. Slowly pour the water into the frying pan to soften the noodles.
4. Add Chinese broccoli, carrots and yellow peppers. Stir-fry until smooth and then it is ready to serve.

Phad Kee Mao Recipe Sauce Ingredient

How to Cook

1. Roughly pound or briefly blend the chili paste ingredients.
2. Stir-fry the ingredients with oil until fragrant.
3. Add sugar, fish sauce and soya sauce.
4. Pour the water and bring to boil. Remove from the heat.

Nutrition Facts per 1 serving

Calories(Kcal.)__Protein(g)__Fat(g)__Carbohydrate(g)__Fiber(g)__Calcium(mg)__Iron(mg)
____286________4.4______19.16______28.03_______0.65______64.65_______0.35
Other: Vitamin B1 0.12 mg, Vitamin B2 0.14 mg

Thai Food: Phad Mee Pak Tai Recipe

2007-12-27T17:01:00.000+07:00

Phad Mee Pak Tai
(Stir-fried Rice Noodles Southern Style)

Thai Food: Phad Mee Pak Tai Main Ingredient

How to cook

1. Pour some water into a pan. Cook rice noodle boiling water. Stir-fry noodles until tender.
2. After the water has reduced away, pour the Phad Mee Tai sauce and add prawns. Mix thoroughly, and remove from heat when some sauce still remains. Place on a plate and serve with a fresh vegetable side-dish for example cucumber, bean sprouts, Chinese chives and Asiatic pennywort.

Thai Food: Phad Mee Pak Tai Sauce Ingredient

How to Cook

1. Blend hot chili paste sauce ingredients until smooth. Pour it into the pot filled with coconut milk.
2. Heat the sauce until boil and fragrant. Add sugar, fish sauce and salt and bring to the boil. Remove from the heat.

Thai Food: Choo Chee Pla Recipe

2007-12-26T16:24:00.001+07:00

Choo Chee Pla
(Curry Cooked Fish)

Thai Food: Choo Chee Pla Main Ingredient

How to cook

1. Heat Choo Chee sauce until boiled in a pan. Add fish fillets and bring to boil.
2. Turn the fish over. Wait until the fish is cooked and looks soaked.
3. Serve on a plate and sprinkle with shredded red chilies and kaffir lime leaves.

Thai Food: Choo Chee Pla Sauce Ingredient

How to cook

1. Pound the chili paste ingredients finely.
2. Stir-fry the chili paste with some of the coconut milk until fragrant. Gradually add 2/3 of coconut milk.
3. Add fish sauce and palm sugar, allow to melt.
4. Add the rest of the coconut milk and water. Bring to the boil and then sprinkle the shredded kaffir lime leaves. Remove from the heat.

Thai Food: Mee Ka Ti Recipe

2007-12-26T16:09:00.000+07:00

Mee Ka Ti
(Rice Vermicelli with Coconut Cream)

Thai Food: Mee Ka Ti Main Ingredient

How to Cook

1. Pour coconut milk into a frying pan. When boiled, put the rice vermicelli and stir-fry it for a while.
2. Pour in half of Mee Ka Ti sauce and stir-fry until the water has reduced away.
3. Sprinkle bean sprouts and Chinese chives. Stir-fry for a while and then remove from the heat.
4. Top Mee Ka Ti with the rest of sauce.
5. Sprinkle with sliced omelet and sliced chili spur pepper (option).
6. Serve with vegetables such as banana blossom, Chinese chives and bean sprouts etc.

Thai Food: Mee Ka Ti Sauce Ingredient

How to Cook

1. Blend the mixture of chili paste ingredients and some coconut cream until smooth.
2. Stir-fry the paste at a low heat. Then add prawn, pork and tofu. Stir-fry until the ingredients are cooked.
3. Add sugar, salt and tamarind juice.
4. Pour water, and the rest of the coconut milk. Simmer the sauce for a while and then remove from the heat.

Thai Food: Kaeng Liang Recipe

2007-12-25T13:02:00.000+07:00

Kaeng Liang
(Spicy herb vegetables soup)

Thai Food: Kaeng Liang Main Ingredient

How to cook

1. Add Kaeng Liaeng soup in a pot, bring to boil.

2. Add sliced pumpkins first and then add other vegetables such as sponge gourd, mushrooms and ivy gourd. Bring to boil. Remove from the heat and then sprinkle lemon basil.

3. Ready to serve.

Thai Food: Kaeng Liang Soup Ingredient

How to cook

1. Pound dried shrimps finely. Add pepper, Thai chilies, shrimp paste and shallots in the mortar and pound finely.
2. Put Kaeng Liaeng paste and water in a pot. Add food seasoning and bring to boil.

Strong point of Kaeng Liang:Low fat and low calories. Fibers from vegetables.

Medical Benefit

- Pepper : Peptic, carminative, cooling
- Shallot : Relief cold, catarrh
- Hot chilli : Digestive, laxative, expectorant, cold relief
- Sweet basil : Carminative
- Gord gourd : Carminative, relief fever, nourish eyes
- Sponge gourd : Nourish heart, laxative, cooling
- Pumpkin : Nourish eye

Phad Ka Prao Recipe

2007-12-25T12:31:00.006+07:00

Phad Ka Prao
(Stir fried basil)

Thai Food: Phad Ka Prao Main Ingredient

How to cook

1. Stir-fry sliced chicken with oil until the meat is cooked.
2. Add spur chili, steamed rice and Phad Ka Prao sauce, mix thoroughly. Put basil, mix together before removing from the heat and it is ready to serve.

Thai Food: Phad Ka Prao sauce Ingredient

How to cook

1. Ground hot chilies, garlic, shallots, galangal, pepper and shrimp paste together. Add basil and roughly grind them.
2. Stir-fry Pad Ka Prao paste with oil until fragrant.
3. Add fish sauce, palm sugar and salt.
4. Pack in plastic bags, 80 gram per bag.

Strong point of Khao Phad Ka Prao: Lower calories and fat compared to Phad Thai. High phosphorus from chicken.

Medical Benefit
- Basil: Release tension, high blood pressure
- Red & green hot chili: Digestive, laxative, expectorant, cold relief
- Shallot: Relief cold, catarrh
- Garlic: Reduce cholesterol, cancer, infection, antifungal
- Galangal: Carminative, expectorant

Phad Kra Prao Nutrition Information

Calories(Kcal.)__Protein(g)__Fat(g)__Carbohydrate(g)__Fiber(g)__Calcium(mg)__Iron(mg)
___153.36______7.35_____5.0_______19.74________1.39_____20.62_______0.35