A Glossary of Typical Thai Dishes - Part I

Planning to eat at a Thai restaurant can be a challenge sometimes, especially the first time one tries Thai food. Looking up dishes on the Internet ahead of time is always a good idea. The Internet is filled with lots of information on both authentic Thai dishes and Thai dishes customized for one's country. So, when choosing your Thai dishes, be aware that they might not be the same as a given description on the Internet. Even authentic Thai recipes for a given dish can be different. This is because it depends on the person who wrote the recipe. The region plays important role. Green curry in the north can be different from green curry in the central plains. A variety of factors make recipes and descriptions a fluid process. But that there are benefits to this situation. Becoming familiar with multiple perspectives and possibilities can enliven one's eating experience further and help generate new ideas and tastes.

Most Thai restaurants in the US will provide menus that include descriptions of each dish. Some may also show dishes written in Thai and/or a phonetic English pronunciation of the Thai name. The names of dishes often derive from from the main ingredient. For instance, Kaeng Kiaw Wann Gai translates literally as "curry, green, sweet, chicken." Here are some typical Thai dishes in Thailand. Perhaps you'll find some dishes here that you've tried or would like to look for in restaurants in your country.

Pan Fried Chicken

Snacks (Appetizers)
Thais love snacks and often eat between meals. There are a wide variety of snacks ranging from deep-fried insects to fruits and sweets.

Gai Ping: charcoal-grilled chicken with sticky rice Kai Ping: charcoal-roasted eggs with dark chili dipping sauce Khanom Pang Nah Goong: deep-fried minced shrimp, garlic and cilantro on bread Khanom Pang Nah Moo: deep-fried minced pork, garlic and cilantro on bread Kiaw Krob Goong-Moo: deep-fried minced pork, shrimp & spices enclosed in a wonton wrapper Kluay Ping: charcoal-grilled banana Luk Chin Ping: barbeque meatballs with chili dipping sauce Luk Chin Tod: deep-fried meatballs with chili dipping sauce Miang Kam: leaf-wrapped tidbits Moo Ping: charcoal-grilled pork with sticky rice Po Pia Tod: deep-fried spring rolls with sweet dipping sauce Roti: Muslim pan-fried bread with sweetened condensed milk and granulated sugar Roti Sai Mai: flour-wrapped spun candy Sakoo Sai Moo: steamed tapioca filled with minced pork Tod Mun Goong: fried shrimp cakes with cucumber and peanut in sweet dipping sauce Tod Mun Pla: fried fish cakes with cucumber and peanut in sweet dipping sauce
Noodle Dishes
There are many types of noodles - three examples of types are egg, rice and transparent noodles. The rice noodles come in 3 different sizes: sen yai (wide), sen lek (medium) and sen mee (thin). Egg noodles are called "Ba-Mi" and transparent are called "Wun sen" and are made from mung beans starch. Most Thais would eat noodle dishes with chopsticks as contrasted with their regular use of spoon and fork.

Bami Haeng: egg noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls) Bami Kiaw Nam: egg noodle soup with wontons (filled with meat), sliced barbeque pork and vegetables Bami Kiaw Haeng: egg noodles (served dry) with wontons (filled with meat), sliced barbeque pork and vegetables Bami Nam: egg noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls) Khamon Hua Phak Kad: stir-fried white radish cake with bean sprouts and Chinese chives Khao Soi: Chiang Mai-style noodles; creamy sauce served over egg noodles Kuai Tiaw Kai Kau: stir-fired wide rice noodles with chicken Kuay Tiaw Haeng: rice noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls) Kuay Tiaw Num: rice noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls) Lad Nah: stir-fried thin or wide rice noodles with light gravy bean sauce and Chinese kale Pad Kee Mao: Stir-fried wide rice noodles with meat and vegetables with chilies Pad See Eew: stir-fried wide rice noodles with meat and vegetables with black soy sauce Pad Thai: stir-fried medium rice noodles with egg, dried shrimp and fried bean curd sprinkled with peanuts (served with beansprouts)
Curry Dishes
Thai curry dishes are well known for their spicy qualities. Each curry dish is made with a specific type of curry paste; the term can also refer to the pastes themselves. There are two common types of curries: coconut-based curry and water-based curry. The coconut-based curry will consistently have coconut milk in it whereas water-based curry has no coconut. Most water-based curry will involve fish as one of its ingredients. Here are some typical curry dishes Thais eat:

Kaeng Daeng: red curry with meat, red bell peppers, basil and coconut milk Kaeng Hang Le: Northern style curry with meat, curry powder, lemongrass, ginger, shallots, shrimp paste, chilies and peanuts Kaeng Kari: Indian style curry with meat, potatoes and coconut milk Kaeng Kiaw Waan: a slightly sweet green curry with meat, Thai eggplants, pea eggplants, winter melon, Thai sweet basil (Bai Horapa), kaffir lime leaves and coconut milk Kaeng Khua: three-flavored coconut-based curry (sweet, sour and salty) most common meat is fish, shrimp or clam. Main added ingredients typically used in this curry can be pineapple, mushrooms or winter melon. Other ingredients are galanga, kaffir lime zest, dried chilies, lemon grass and shrimp paste Kaeng Leung: hot yellow curry, most common meat used is fish. Other ingredients are winter melon, chilies, garlic, turmeric, lemon grass, shallots and shrimp paste Kaeng Liang: vegetarian curry, most common vegetables are sponge gourd (buab liam), gourd leave (bai tam leung) and phak nam tao (bottle gourd). Other ingredients are shrimp paste, dried shrimp and shallots Kaeng Matsaman: curry with meat, potatoes, peanuts and coconut milk (a mild curry from the Muslim Southern part of Thailand) Kaeng Pa: jungle curry is a water-based curry eaten in Northen Thailand. This curry is hot and full of flavor from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chilies Kaeng Phed: spicy curry with meat and chilies Kaeng Som: hot and sour curry with fish (can be fired), morning glory vegetables and juice-based tamarind Phanaeng: Thai southern style dry curry with meat, kaffir lime leaves and coconut milk
Soup
Spicy and non-spicy soup dishes are always served as one of a communal dinner's dishes. Most non-spicy soup dishes can be made with a variety of ingredients.

Kaeng Chued Ma Ra: stuffed bitter melon in soup broth. Stuffed bitter melon can use ground pork or chicken Kaeng Chued Taeng Gwa: stuffed cucumber in soup broth. Stuffed cucumber can be ground pork or chicken Kaeng Chued Tao Hu: beancurd, soy bean sprouts in soup broth. Some may add ground pork Kaeng Chued Wun Sen: clear noodle, ground meat, vegetables and broth Kaeng Tam Leung: chicken or pork rib broth with gourd leaves (bai tam leung) Tom Kha Gai: hot and sour coconut milk soup with chicken, lemon grass, mushrooms, kaffir lime leaves and chilies Tom Kha Pla Duk: hot and sour coconut milk soup with catfish, lemon grass, mushrooms, kaffir lime leaves and chilies Tom Kha Ta Le: hot and sour coconut milk soup with assorted seafood, lemon grass, mushrooms, kaffir lime leaves and chilies Tom Som: sweet and sour soup with fish, shrimp paste, tamarind juice, onion and coriander Tom Yum Gai: hot and sour soup with chicken, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies Tom Yum Goong: hot and sour soup with shrimp, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies Tom Yum Moo Pa: hot and sour soup with wild boar, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies Tom Yum Pla Duk: hot and sour soup with catfish, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies Tom YUm Ta Ke: hot and sour soup with assorted seafood, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies
Rice Dishes
With rice as Thais' staple, there are many of quick rice dishes. Some may eat as their main meal, but some may eat as snack.

Jok: rice porridge with ground pork, fresh ginger and green onion (some may add egg) Khao Krug Ka Pi: shrimp paste rice with slices of thin omlet, fired shallots, shreaded raw mango, sweet shredded pork and dried shrimp Khao Mok Gai: Thai-style chicken biriyani served with rice cooked with yellow spices Khao Moo Daeng: Chinese-style red pork with rice, boiled eggs and cucumber Khao Mun Gai: steamed chicken with rice cooked in chicken stock and garlic Khao Nah Ped: roasted duck served on rice Khao Ob Subparod: fried rice with shrimp, pineapple, onions and cashew nuts, baked in a pineapple Khao Pad Moo-Goong: fried rice with pork, shrimp, eggs, onion and cilantro Khao Pad Poo: fried rice with crab meat, eggs, tomatoes, onion and cilantro Khao Pad Subparod: fried rice with shrimp, pineapple, onions and cashew nuts Khao Tom: rice soup with a selection of meat and vegetable side dishes; Khao Tom Goong: rice soup with shrimp Khao Tom Moo: rice soup with pork Khao Tom Pla: rice soup with fish
Desserts
Dessert is known as Khanom or Khong wan in Thai. Most Thai desserts are based on fruits and natural flavor.

Bua Loy Benjarong: taro, pumpkin, and mung dal bean balls in coconut milk Kaeng Buat: potatoes, taro and pumpkin in coconut milk Khanom Kluay: blended banana mixed with flours dessert with shredded coconut on top Khao Niaw Dum Puek-Ma Prao: taro, coconut meat and black sticky rice with coconut topping Khao Niaw Gaew: boiled pandanus sticky rice balls Khao Niaw Ma Muang: mango served with sticky rice and coconut milk Khao Tom Mud: steamed black beans, sticky rice and banana in banana leaf Khanom Chan: nine-layered sweet. Main ingredients are flours and natural colors Khanom Khrok: warm coconut pudding Khanom Moh Kaeng: Thai-style egg custard Khanom Tago: sago-based dessert with coconut cream on top Khanom Thien: mung beans in banana leaf Khanom Thua Fu: jasmine sponge cakes Khanom Thua Paep: mung bean stuffing coated with shredded coconut meat Khanom Thuay: coconut cakes Kluay Buat Chee: banana in coconut milk Kluay Tod: deep-fried banana fritters Luk Choob: made from mung dal beans, this dessert is a collection of miniature replicas of fruits and vegetables Mun Tom Khing: potatoes in ginger syrup Nam Kang Sai: assorted fruits, beans or sticky rice with shaved ice on top Paeng Jee: grilled coconut cakes Sang Kha Ya Fak Thong: coconut custard in a hollowed pumpkin Sakoo Khao Pod: tapioca and corn with coconut topping Sakoo Tao Dum: tapioca and black beans in coconut milk Tao Suan Med Bua: mung dal beans and lotus seeds with coconut topping Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads): these three are well-known egg-yolk desserts in Thailand. The color of these three desserts is a yellow-like golden color from the egg yolk

There are lots more dishes than I can mention here. Part II will talk more about seafood dishes, stir-fried dishes and fruits. Already a fairly extensive list, the above selections help give one a sense of both the wide variety of dishes and the groups of dishes that relate to or build off of each other. Certainly many different combinations of dishes await! Combinations can be further harmonized based on increasing familiarity with dishes that also allows one to better tailor selections for a given occasion. As noted earlier, recipes and general descriptions for a dish can vary significantly. As a result, there are many possibilities for taste and other elements of many of the dishes listed here.

Let us here from you if there is something you'd like to hear about in an article, such as a general topic for an article, or more information on a particular selection of dishes. Looking through this wealth of choices can be a good way to discover new favorite dishes. Until next time, happy eating!

Napatr Lindsley

A Glossary of Typical Thai Dishes - Part I

Learn Authentic Thai Cooking at
http://thaicookinghouse.com/

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Simple Homemade Chicken Noodle Soup

The cold and wet season is a great time to enjoy a bowl of hot soup. I can slurp my way through any decent soup, especially when there's a heavy downpour and the cold air is beginning to gnaw at my bones.

One of my all time favorite warm soups is the chicken noodle soup. Chicken noodle soup is easy to make. I actually consider it as a leftover recipe, which means that most of its ingredients are leftover food. If you have a chunk of roast or fried chicken chilling in your refrigerator, by all means, take it out and bring it over to your kitchen!

Chicken noodle soup is also light on the budget. You don't need to worry about expensive ingredients to make one pot of savory soup. Moreover, chicken noodle soup is proven to be a nutritious soup that can help treat cold symptoms.

Here's my personal recipe for homemade chicken noodle soup:

Ingredients:

leftover fried, poached or roast chicken, chopped into small pieces
minced garlic, onions, carrots, and celery
cabbage, coarsely chopped
noodles or pasta (I use elbow or shell macaroni)
1/2 cup of beef broth or 1 cube of beef bouillion
fresh milk or evaporated milk
salt and pepper

Cooking instructions:

On a heated sauce pan sauté garlic, onions and celery.
Add the chicken and let the flavors get together for a while.
Pour water and let it simmer.
When it's beginning to boil, throw in your noodles or pasta cook to al dente.
Add your minced carrots and celery.
Add beef broth or beef bouillion for another layer of flavor.(optional)
Salt and pepper to taste.
When your soup is almost ready, pour a cup of milk into the pan and finish off by adding some chopped cabbage.

Enjoy!

Connie Vivero-Luayon is a freelance writer and copy editor. She covers various topics including health and nutrition, medical issues, diet and fitness, parenting and kids, home and style, green/frugal living, Web journalism, business, personal finance, and travel.

Read more at Suite101: Connie Luayon | Suite101.com http://www.suite101.com/profile.cfm/connieluayon

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Natural Cure For Diabetes

DIABETES... the fastest growing disease in the world today, we all know a diabetes sufferer and it has become so wide spread amongst us that we have started to accept it as something that is a natural progression of life. (Does this sound familiar, "my parents had diabetes or high blood pressure, so I am also likely to get it".)

Current research suggests that we are directly responsible for our own diabetic conditions, " how" you might ask, well through our own life style and dietery habits. We are actually eating ourselves into an early grave. Breakthrough research have shown that obesity is one contributing factor for the on set of type 2 diabetes.There are currently 23.6 million people in the United States, or 8% of the population, who have diabetes, this is only the number of diagnosed cases.What makes this worrying is that once you have diabetes and don't manage it, it can lead to a number of conditions;

Pan Fried Chicken

1) High blood pressure

2) heart failure

3) stroke

4) kidney failure

5) blindness

6) infections and

7) limb amputations.

Fortunately this does not have to be the prognosis you or your loved once face.

In reality, Diabetes is not the "disease" at all.

It's actually a "symptom" - an outward "signal" - of a damaged pancreas that simply is too damaged to produce the insulin your body needs!

So what is the pancreas, you might ask?

The pancreas is a long "gland", right behind the stomach, that secretes insulin, glucagon, and somatostatin into the bloodstream.

Doctors tell you that when you have Diabetes, your pancreas "just doesn't" produce enough insulin - or no insulin at all.

That's been the explanation so far. Diabetes "just happens". But think about it: Does that really makes sense?What scientists have now discovered is... that the "Root Cause" of Diabetes is your pancreas starts when your pancreas becomes diseased by acids: sugars, carbohydrates, excess fats and uric acid (all very common in our modern diets) keep going from the stomach directly to the pancreas.

Because your pancreas is the next "link" in the digestion "chain", whatever you eat goes directly to this delicate organ... So instead of digesting food and producing insulin... it now becomes a "shock organ", that has to absorb and neutralise all excess acids in our system.

We can therefore start to reverse this condition by stopping the pollution of our bodies . This can be achieved by;

1) EATING NATURAL HEALTHY FOOD

This does not mean that we have to start eating rabbit food or become a super athlete ,but you have to aspire to live a more balanced life.Here are two great recipes that you can try and feel guilty afterward.

Chunky Apple Cake

1 c. all-purpose flour
½ tsp. ground nutmeg
½ tsp. ground cinnamon
¼ tsp. salt
3/4 c. granulated sugar
3 Tbsp. stick margarine, softened
1 egg
2 Tbsp. low-fat milk (1%)
2 large baking apples, cored and sliced (3 cups)
1 tsp. granulated sugar
½ tsp. ground cinnamon

Exchanges: 1 ½ carbohydrates
½ fat

1. Pre-heat the oven to 350 degrees. Spray an 8x8x2 baking pan with nonstick cooking spray.

2. In a medium bowl, whisk together the flour, nutmeg, cinnamon and salt.

3. In another medium bowl, with an electric mixer at medium speed, beat the sugar and the margarine together until fluffy (about 2 minutes). Beat in the egg and milk until smooth, about 1 minutes. Add the flour mixture to the margarine mixture in thirds, beating until smooth, (about 2 minutes). With a large spoon, stir in the apples until evenly distributed. Spread the batter in the prepared pan.

4. In a small bowl combine the sugar and cinnamon for the topping, then sprinkle evenly on the batter. Bake until brown and the sides start to pull away from the sides of the pan, approximately 40-45 minutes.

Oven Fried Chicken

3 lbs. whole fryer chicken, cut-up
1 c. skim milk
1 tsp. thyme
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. parsley flakes
1 tsp. paprika
1 tsp. black pepper
1 tsp. salt
1/8 tsp. red pepper flakes
1 c. flour

Exchanges: 1½ starch
4 lean meat
5½ fat

1. Pre-heat oven to 450 degrees. Skin chicken and place in the milk.

2. In a separate bowl, place all the seasonings into the flour and mix.

3. Dredge chicken parts into flour, making sure all pieces are well coated, place on pan sprayed with non-stick cooking spray. After placing chicken on pan, spray top of chicken with non-stick cooking spray.

4. Place in oven for 45 minutes until juices run clear.

2) START A LIGHT EXERCISE ROUTINE

1) Swimming or water aerobics are easy on your body.

2) Do exercises while you're sitting down. stretch your arms to the ceiling and side to side

3) Try lifting cans of food or waving dishcloths in circles while watching television or listening to music.

4) Try going for a walk around your neighbourhood

These activities will increase your strength and flexibility.

Ultimately you can turn this condition around by first acknowledging that there is a problem and it can be rectified by taking control of the dietery and fitness choices that YOU make.

TAKE BACK YOUR LIFE YOU ONLY HAVE THIS ONE.

Natural Cure For Diabetes

For any furher information you can go to my website http://curediabetes.cjb.net/ or http://beatdiabetes.cjb.net/ both are filled with valuable information about diabetes

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Honey Mustard Recipe

The honey mustard recipe can be used to make sauces. These are very delicious and sweet. The ingredients used in this recipe include, 8 parts of low fat mayonnaise, 1 part honey, 2 parts Heinz mustard and 1 part sugar. To prepare this, one will have to mix sugar, honey and mustard properly, then add mayonnaise, blend them together and they are ready to be served. This sauce is easy to make. It can be used as salad dressing, or a dipping for sea food.

Barbecue sauce can also be prepared using the honey mustard recipe. One will need the following ingredients:- 1 jumbo packet of chicken parts, 6 tablespoons of salted butter, 2 cloves of garlic, 1 8oz jar of spicy brown mustard, half a cup of apple cider vinegar, 1/3 cup of honey, and 1/2 tablespoon of Tabasco sauce. To prepare this, sprinkle the chicken with salt, cook garlic and butter in the sauce pan stirring frequently over low heat. Stir in the honey, vinegar, mustard and Tabasco sauce, cook the mixture over low heat for about 10 to 15 minutes and it is ready.

The ordinary sauce and the dipping sauce can also be made using the honey mustard recipe. These require few ingredients and the procedure is very simple. They can be prepared by almost any one. For instance, the dipping sauce requires just 1/2 cup honey, 1/4 cup of Dijon mustard and 1 tablespoon of cider vinegar. These ingredients are mixed together and cooked for one minute while stirring continuously.

These methods of preparing sauces are very easy and require just a few ingredients which are commonly used. They are simple and take a very short time to prepare.

Peter Gitundu Creates Interesting And Thought Provoking Content On Mustard For More Information, Read More Of His Articles Here MUSTARD RECIPES If You Enjoyed This Article, Make Sure You SUBSCRIBE TO MY RSS FEED!

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