Thursday, February 24, 2011

หอยลายผัดพริกเผา(Clam Chilli Burn)

การเตรียมเครื่องปรุง
1.หอยลายสด 1/2 กิโลกรัม
2.น้ำมันพืช 1 ทัพพี
4.น้ำพริกเผา 3~5 ช้อนโต๊ะ
5.น้ำตาลทราย 1 ช้อนโต๊ะ
6.น้ำปลา 1 ช้อนโต๊ะ
7.ผงชูรส 1 ช้อนชา
8.ยอดใบโหรระพา 1~2 ขีด
วิธีการปรุง
1.นำหอยลายใสจานขนาดใหญ่และใสน้ำพริกแกงเผ็ด,ใส่น้ำพริกเผา,น้ำปลา,ผงชูรสและน้ำตาล ทั้งหมดรอไว้
2.นำน้ำมันใส่กะทะรอให้ร้อนจัด
3.ใส่หอยลายที่เตรียมไว้ทั้งหมดในจานใส่ลงกระทะผัดให้เข้ากันจนหอยลายอ้าออก
4.จากนั้นใส่โหรระพาผัดให้เข้ากัน 2~3 ครั้งยกขึ้นใส่จานเสริฟ์ร้อนๆอร่อยมาก สนนราคาอยู่ที่จาน
ละ 25~30 บาท
                  ขอบคุณครับ จากนายอร่อย

Wednesday, February 23, 2011

Thai Coconut Rice

Coconut rice makes a terrific accompaniment to many Thai and Indian dishes, but it's equally wonderful with many Western-style entrees. Quick and easy to make, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without going to a lot of extra work. ENJOY!
 
Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: SERVES 4

 

Ingredients:

  • 2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below)
  • 2 cups good-quality coconut milk
  • 1 3/4 cups water
  • 2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
  • 1/2 tsp. salt
  • 1/2 tsp. coconut oil, OR vegetable oil
  • Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)

Preparation:

  1. Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
  2. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
  3. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
  4. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company!
  5. When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes, such as curries or seafood recipes. If desired, top your rice with a sprinkling of toasted coconut and ENJOY!

Saffron Rice Recipe

This easy recipe for saffron rice hails from the south of Thailand, where it is often eaten with roast chicken. Saffron rice makes dinner extra special, and is nearly as easy to make as regular rice. You needn't own a rice cooker to make this recipe - it's boiled in a pot on the stove, but tastes very similar to steamed rice. And unlike most saffron rice recipes, this one is fat-free. Note: Because saffron is so expensive, I only use a little bit, then enhance the color by adding turmeric - a spice which also has incredible health benefits (in Thailand, turmeric is known as 'poor man's saffron'). Enjoy!

Prep Time: 2 minutes

Cook Time: 20 minutes

Total Time: 22 minutes

Yield: SERVES 4 as a Side Dish

 

Ingredients:

  • SERVES 4
  • 2 cups white Thai jasmine-scented rice, OR substitute white basmati rice (Note: brown rice is not successful with this recipe)
  • 3 1/2 cups good-tasting chicken or vegetable stock
  • 1.5 to 2 Tbsp. fish sauce, OR 1/4 to 1/2 tsp. salt if vegetarian/vegan (to taste)
  • 1/2 tsp. turmeric
  • 1/2 tsp. saffron threads
  • 1 clove garlic, minced
  • 1/4 to 1/2 tsp. dried crushed chili (from the spice aisle)
  • squeeze of lemon juice

Preparation:


  1. Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over high heat.
  2. While stock is coming to a boil, add the turmeric, saffron, garlic, chili, and a squeeze of lemon juice. Stir well.
  3. Add the rice, plus 1.5 Tbsp. fish sauce (or 1/4 tsp. salt) and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.
  4. When most of the liquid is gone, turn off the heat and place lid on tight. Allow the pot is remain on the burner another 5-10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more (great if you're having guests!).
  5. Before serving, remove the lid and fluff rice with chopsticks or a fork (some of the chili may have risen to the surface - just stir it back into the rice). Taste-test for salt, adding 1/2 Tbsp. more fish sauce or a little more salt if needed (how much will depend on the saltiness of your stock). If too salty, add another squeeze of lemon juice. See below for links to curry recipes and other Thai food that goes well with saffron rice. Enjoy!

Chicken Fried Rice (Khao Phad Kai)


Chicken fried rice is always a popular choice at mealtimes, both with kids and adults. But most homemade versions of fried rice don't taste nearly as good as those made in a restaurant. If you've found this to be the case, what you may be lacking are a few fried rice tips (included in this recipe). Make this dish as spicy or mild as you like, according to how much chili you want to add (it can also be omitted, especially if you're feeding kids). A super dish to eat on its own, this chicken fried rice recipe also makes a good basic accompaniment to other Thai/Asian recipes. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: SERVES 2 as a Main Entree

 

Ingredients:

  • 4 cups cooked rice, preferably several days old (see recipe)
  • 1/2 to 1 cup cooked chicken or turkey, OR fresh (uncooked) chicken, cut into very small pieces
  • 1/4 cup chicken stock
  • 3 cloves garlic, minced
  • 1 minced green or red chili, OR 1/4 to 1/2 tsp. dried crushed chili
  • 2 Tbsp. fish sauce (plus more to taste)
  • 3 Tbsp. vegetable oil
  • 1/2 cup frozen peas
  • 1 egg
  • 3 spring (green) onions, finely sliced
  • 1/2 cup fresh basil OR coriander/cilantro

Preparation:

Tip: it's best to use "old" rice for this recipe. If using newly-cooked rice, put it in a large bowl and let it sit uncovered in the refrigerator for a few hours to dry it out.
  1. First, prepare cold rice by drizzling over 1 Tbsp. of the oil. Use your fingers to mix the oil in with the rice and separate the rice grains, removing any clumps.
  2. Place remaining oil in a large frying pan or wok over medium-high heat. Add garlic and chili. Stir-fry until fragrant (30 seconds to 1 minute).
  3. Add chicken plus 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat if cooked. If raw, stir fry until meat is well cooked (3-5 minutes). Add remaining stock, as necessary, to prevent the pan from becoming dry and to keep ingredients sizzling.
  4. Using a wooden spoon or spatula, push ingredients aside and crack the egg into the middle of the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).
  5. When egg is cooked, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more stock/liquid at this point, or your rice will become soggy. You want it hot and dry and light-textured.
  6. Add frozen peas and continue to stir-fry another 2-3 minutes, or until you can hear the rice "popping". Cooking Tip: If you find the rice is sticking, push the rice aside and add a little more oil to the bottom of the pan - this will make the rice "shine", like restaurant quality fried rice.
  7. Do a taste-test for saltiness. If not salty or flavorful enough, add more fish sauce. If too salty for your taste (this will depend on the stock you used), add up to 1 Tbsp. fresh-squeezed lime juice.
  8. Sprinkle with spring onion and basil or coriander, and serve piping hot from the wok/pan. Thai chili sauce can be served on the side. Enjoy!

Tuesday, February 22, 2011

หวัดดีจร้า

หวัดดีจร้าชาววัยทีนที่น่ารักกัลทุกคน  วันนี้ หมูบินมีรัยมาบอก แต่ว่าชาววัยทีนต้องเศร้าแน่ๆเลยว่า หมูบินคนนี้งานยุ่งมาก เลยม่ายได้มาบอกอะรัยมากจร้า ถ้ามีอะรัยแร้วหมูบินจะมาบอกนะจร้า  ไปล่ะ หมูบิน งานยุ่งมาก (﹏╥)

ผัดผักรวมมิตร (Fried Mixed Vegetables) กับหมูบด


การเตรียมเครื่องปรุง
1.น้ำมันพืช 1 ทัพพี
2.หมูบด 1/2 กิโลกรัม
3.กระเทียมเจียว 1/2 ช้อนโต๊ะ
4.กระหล่ำปลีหั่นชิ้น 2 ขีด,เห็ดหูหนูหั่นชิ้น 2 ขีด,แครอดหั่นชิ้น 2 ขีด
5.น้ำมันหอย 1 ทัพพี
6.ซอลหอยนางรม 1 ทัพพี
7.น้ำปลา 1 ช้อนโต๊ะ,น้ำตาลทราย 1 ช้อนโต๊ะ, ผงชูรส 1 ช้อนชา

วิธีการปรุง
1.ตั้งกระทะใสน้ำมันพืชรอให้ร้อน
2.ใส่กระเทียมเจียว เจียวให้หอม
3.ใสหมูบดผัดให้สุก
4.ใสน้ำมันหอยซอลหอยนางรม,น้ำปลา น้ำตาล ผงชูรส ผัดให้เข้ากัน
5.ใส่กระหล่ำ เห็ดหูหนู แครอด ผัดให้เข้ากัน ถ้าชอบรสชาดไหนก็เพิ่มเข้าไปได้เลย
แค่นี้ก็ได้ ผัดผักรวมมิตร Style นายอร่อยแล้ว สนนราคาอยู่ที่จานละ 20~25 บาท
       จากนาย อร่อย ขอบคุณครับ

ชิป.......(หาไม่เจอ)

มาแย้ว.......จากหนูหมูบิน วันนี้มีภาพยนต์มันส์ๆให้หายเครียดมาฝาก แค่ชื่อก็กวนๆแล้วรับรอง
ความฮากระจายใด้แล้วใน "ชิป........(หาไม่เจอ)ทำไมถึงหาไม่เจอไปดูกันได้ขอบอก ขอบอก
ฮาชัวร์ๆ มันส์ชัวร์ๆ
                   จากหนูหมูบินจ้า.......

Monday, February 21, 2011

Restaurant: Huan Huay Kaew

Restaurant Name ชื่อร้านอาหาร

Huan Huay Kaew Restaurant

City / Place สถานที่

Chiang Mai, Thailand

Open Hours เวลาเปิด – ปิด

11 am – 10 pm daily

Telephone Number เบอร์โทรศัพท์

0 5389 2698

Description บรรยาย

Built on stilts over a stream and elevated into the treetops, Huan Huay Kaew Restaurant is a wonderful spot for a relaxing meal. The menu includes an extensive selection of Thai food and specialized in Northern Thai dishes. There are no problems ordering as the menu and descriptions are in Thai and English.

What to Order / Prices   อาหารแนะนำ / ราคา

  • Gaeng hanglay แกงฮังเล
  • Nam prik ong น้ำพริกอ่อง
  • Sai ooah ไส้อั่ว
  • Gaeng som pak ruam แกงส้มผักรวม
  • Pla meuk yad sai แพนงปลาหมึกยัดไส้
A restaurant on the nicer side, after a filling satisfying meal the bill came to around 200 baht per person.





Honest Opinion ความเห็น

The setting was gorgeous and the food that accompanied was just as good. If you are on your way to visit Doi Suthep temple on the mountain behind Chiang Mai, this is a worthwhile place to grab a delicious relaxing lunch or dinner.

Address ที่อยู่

31/2 M.2. T.Suthep, Huay Kaew Rt.
Chiang Mai, Thailand
www.lannaburi.com

Restaurant Review : Neua Wooah Rai Tiem Taan (Kobe Beef)

Restaurant Name ชื่อร้านอาหาร

Neua Wooah Rai Tiem Taan

City / Place สถานที่

Ratchawat Market, Bangkok, Thailand

Address ที่อยู่

500/2 Rama V Road, Kate Dusit, Bangkok, Thailand

Open Hours เวลาเปิด – ปิด

9 am -3 pm, Closed Sunday

Telephone Number เบอร์โทรศัพท์

08-1638-0897

What to Order / Prices   อาหารแนะนำ / ราคา

  • Kuay teow neua Kobe (Kobe beef noodles) – 60 baht

Restaurant Review : Ta Bun Tum

Restaurant Name ชื่อร้านอาหาร

Ta Bun Tum

City / Place สถานที่

Pinklao, Bangkok, Thailand

Open Hours เวลาเปิด – ปิด

11 am – 8 pm

Telephone Number เบอร์โทรศัพท์

0847 070 2950

What to Order / Prices อาหารแนะนำ / ราคา

  • Pad prik gaeng gai (chili curry chicken) – 30 baht
  • Gai pad kee mao (fried rice noodles)
  • Khao pad tom yum (spicy soup fried rice) – 30 baht
  • Guay teow lui suan (Thai fresh summer rolls) – 30 baht
Pay about street food prices at these restaurants.

Pad Prik Gaeng Gai


Pad Grapao Goong


Khao Pad Tom Yum ข้าวผัดต้มยำไก่


Kuay Teow Lui Suan ก๋วยเตี๋ยวลุยสวน


Gai Pad Kee Mao Sen Yai ไก่ผัดขี้เมาเส้นใหญ่

Description บรรยาย

In the back of the clothing market next to Major Pinklao shopping center are a few world class eateries, serving all the shop owners and shoppers.  There is a wide selection of food here from Isaan to Southern to normal Thai food.  A menu is available, though if you know the dish you want, the process is a lot more hassle free.

Opinion ความเห็น (Rate with Stars at the bottom!)

Great restaurant if you happen to be in the area for lunch, but don’t go too far out of your way to eat here as there are countless others equal in Bangkok.  I always enjoy the khao pad tom yum and kuay teow lui suan.  The staff are friendly and there is a great diversity of dishes to order.

Address ที่อยู่

Pin Ngen Market block R28-R29, Market next to Major Pinklao

Restaurant Review : Ma Yodpak Radna

Restaurant Name ชื่อร้านอาหาร

Ma Yodpak Radna

City / Place สถานที่

Ratchawat Market, Bangkok, Thailand

Address ที่อยู่

775/1 Thanon Nakhon Chaisi, Kate Dusit, Bangkok 10300

Open Hours เวลาเปิด – ปิด

Mon-Fri 10:30-2, 5-12:30, Sat-Sun 5-12:30

Telephone Number เบอร์โทรศัพท์

0-2241-1860

What to Order / Prices   อาหารแนะนำ / ราคา

  • Sen yai radna (wide rice noodles with gravy)
  • Pad see ew (stir fried rice noodles with soy sauce and egg)
About 50 baht per dish

Sen Yai Radna เส้นใหญ่ราดหน้า


Pad See Ew ผัดซีอิ๊ว

Description บรรยาย

Ma Yodpak Radna has been renovated with a modern artsy interior in the midst of an old neighborhood. Varnished concrete walls and stainless steel tables and chairs make it looks clean and stylish.  Every time a fresh batch of radna gravy is cooked up, the entire restaurant fills with incredible aromas.




Honest Opinion ความเห็น

The two dishes I ate were quite good but not the best I’ve ever had.  I would definitely go back for the decent food and great atmosphere.

Restaurant Review : Aroon Rai

Aroon (Rai) restaurant is conveniently located in the heart of Chiang Mai close to the old quarter wall.  The restaurant serves an impressive array of all Thai dishes and specializes in Northern dishes like khao soi ข้าวซอย (noodles in curry gravy) and gaeng hanglay (Thai Northern curry).

What to Order / Prices อาหารแนะนำ / ราคา

  • Khao soi ข้าวซอย
  • Gai yang ไก่ย่าง
  • Gaeng hanglay แกงฮังเล
  • Tom yum goong ต้มยำกุ้งน้ำใส
Normal Thai restaurant prices.  Dishes run from about 40 – 60 baht and a full meal spread should cost around 80 – 100 baht per person.

Our initial spread of food


Gaeng Hanglay แกงฮังเล


Khao Soi ข้าวซอย

Honest Opinion ความเห็น

I stopped in for a quick dinner and was happy with everything I ordered.  The tom yum goong was slightly over salted, but the khao soi and gaeng hanglay were impressive.  If you happen to be in Chiang Mai this is a great restaurant to enjoy!

Address ที่อยู่

45 Kotchasarn Road, Amphur Muang,
Chiang Mai, Thailand

Thursday, February 17, 2011

ผัดขิงไก่ (Gai Pad King) - Stir Fried Chicken with Ginger and Assorted Vegetables


การเตรียมเครื่องปรุง
1.เนื้อไก่หั่นชิ้นบางๆ 1/2 กิโลกรัม
2.น้ำมันพืช 1~2 ทัพพี
3.ขิงซอย 1~2 ขีด
4.เห็ดหูหนูหั่นชิ้น 1~2 ขีด
5.น้ำปลา 1 ช้อนโต๊ะ
6.ผงชูรส 1 ช้อนชา
7.ซอลหอยนางรม 1 ทัพพี

วิธีการทำ
1.ใสน้ำมันพืชทิ้งไว้ให้ร้อน
2..ใสไก่ผัดให้สุก
3.ใสน้ำปลาและผงชูรสผัดให้เข้ากัน
4.ใสขิงซอยและเห็ดหูหนูผัดให้เข้ากัน
5.ใส่น้ำมันหอยแล้วผัดให้เข้ากัน แค่นี้ท่านก็จะได้ผักขิงไก่สุดแสนอร่อยแล้ว สนนราคาอยู่ที่จาน
ละ 25~30 บาท ถ้ารสชาดยังไม่เข็มข้นเพิ่มน้ำมันหอยก็ได้
                ขอบคุณครับ จากนายอร่อย

Bo Ssam - Steamed Pork Wrapped in Leaves - 보쌈


Bossam is a type of ssam in Korean cuisine in which steamed pork is wrapped in a leaf vegetable such as red lettuce or sesame leaf, often accompanied by a condiment known as ssamjang. It is usually topped with raw or cooked garlic, onion, pepper, or, most commonly, sweet kimchi. Bossam is also preferred to be eaten with saeujeot (pickled fermented shrimp).
Bossam is a popular dish in Korea, and can also be served as an anju (side dish consumed while drinking soju).

Bul Dak - Hot & Spicy Chicken - 불닭


Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term bul means fire in Korean and dak is chicken, so it can get quite spicy in taste.
Many restaurants that specialize in buldak have been created due to the growing popularity as this dish is considered fairly new. Most restaurants that serve this dish offer various levels of spiciness that one can choose from and there are usually fresh vegetables served with this dish to blend in the taste. Cubed-cut sweet radishes along with salad and onions are usually popular.
An order of buldak can be served on a platter of bite-sized morsels of chicken breasts or sometimes in combinations of wings or drumsticks. While the flavor and degree of hotness differs a little from place to place, it is marinated with a hot & sweet sauce, grilled over an open fire, and then served over a sizzling skillet, topped with herbs. It’s usually enjoyed as an appetizer while drinking a cold beer or soju at popular bars or restaurants.

Recipe Ingredients: Chicken Preparation
  • 6 chicken drum sticks (de-boned) or 2 chicken breasts
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp traditional corn syrup (substitution honey)
  • 2 tbsp cheong ju (clear rice wine similar to Japanese sake)
  • 1 stalk green onion
  • Black pepper ground to taste
  • Olive oil
  • Roasted sesame seeds (optional)

Recipe Ingredients: Marinating Sauce
  • 3 tbsp kochukaru (red chili pepper flakes)
  • 2 jalapenos
  • ½ cup Korean pear (substitution Asian pear)
  • ¼ onion
  • 3 cloves garlic
  • 2 tbsp soy sauce
  • 1 tsp spicy yellow mustard
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 1 tbsp mul yut (substitution honey)
  • 2 tbsp soy sauce
  • 1 tbsp sugar

Cooking Directions
  1. Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces
  2. In a large bowl, mix chicken with soy sauce, sugar, mul yut (substitution honey), cheong ju and ground pepper.
  3. Marinate in refrigerator for 30 minutes.
  4. Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use.
  5. On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion.
  6. Take out chicken only and leave excess ingredients in frying pan or skillet.
  7. In a large bowl, thoroughly mix chicken with blended sauce from steps 2 & 3.
  8. In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat.
  9. Serve hot on plate.

Sam Gyup Sal - Grilled Pork Strips - 삼겹살

 
Samgyupsal is another popular Korean meat dish. It consists of thick pork strips, served in the same fashion as galbi but there is no marinating involved.  Sometimes it is cooked on a grill with kimchi, mushrooms, garlic, onions and consumed altogether. This dish is usually served with a side of lettuce, spinach, or other leafy vegetable(s), which is used to wrap a slice of cooked samgyupsal. A dab of ssamjang (usually made of kochujang or dwenjang), kimchi, or other side dishes are also added and then eaten as a whole.

Bi Bim Bop - Beef & Mixed Vegetable Rice - 비빔밥


Bibimbop literally means mixed rice or mixed meal in Korean. It's a popular meal consisting of a bowl of steamed white rice topped with vegetables, beef, a whole egg, and kochujang (red chili pepper paste). Kochujang is usually served separately to control its spiciness of this rice dish.
A variation of this dish, dolsot bibimbop (dolsot meaning stone pot) is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil; consequently, the portion of the rice touching the bowl becomes golden brown and crispy.
Vegetables commonly used in bibimbop include julienne cucumber, zucchini, carrot, white radish, mushrooms, bellflower root, and laver. It may also contain spinach, soybean sprouts, and bracken fern stems. Tofu, either plain or sautéed, may also be included in the dish as well. Within both types of bibimbops, all ingredients are typically stirred together thoroughly before eating.

Recipe Ingredients
  • ¼ lb chopped beef (ground beef is acceptable)
  • 1 cup bellflower roots (doraji)
  • ½ cup bean sprouts
  • 1 lettuce leaf
  • 3 shiitake mushrooms
  • 1 sheet of vegetable jelly
  • ⅓ carrot
  • 1 cucumber
  • 1 egg
  • 3 cups short-grain rice
  • 4 tbsp kochujang
  • 1 tbsp sugar
  • 1 tbsp sesame seeds
  • i tsp sesame oil

Cooking Directions
  1. Wash 3 cups of rice, soak for 30 minutes and drain. Put the rice in a thick cooker and add 1 cup of water, then bring them to a boil. After 10-15 minutes boiling, reduce the heat and simmer with the lid on for 5 minutes. Do not lift the lid while cooking.
  2. Season beef and stir-fry lightly until cooked.
  3. Cut cucumbers, carrots and shitake mushrooms into match stick size and shred bellflower roots (doraji) and lettuce leaf. Squeeze out excess water and sprinkle them with salt (not including lettuce leaf).
  4. Add 1 tsp of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays vivid. Spread them on a big plate to cool. Add more sesame oil, then stir-fry bellflower roots, carrots, and mushrooms consecutively.
  5. Place cooked rice in a deep dish and add the prepared ingredients on top of the rice (*for hot stone dolsot bibimbop, heat the stone pot until hot enough to burn the fingers and coat 2 tsp of sesame oil. Place the rice sizzling right into the hot stone pot).
  6. Fry an egg sunny-side-up in a frying pan and place it on top of the dish (*for hot stone dolsot bibimbop, place the raw egg on the side of the hot pot so it can slightly cook).
  7. To make seasoned kochujang paste, combine kochujang, sugar, sesame seeds and sesame oil. Mix all ingredients well.
  8. Add seasoned kochujang to taste and mix it thoroughly with rice and vegetables before eating.

Sam Gye Tang - Chicken Soup with Ginseng - 삼계탕


Samgyetang, sometimes called chicken ginseng soup, is an energizing soup-based dish. It is traditionally served during the summer for its nutrients which can easily be lost through excessive sweating and physical exertion during the hot summer. Commonly, a whole chicken is boiled in a broth with Korean ginseng, dried jujube fruits, garlic, ginger and glutinous rice. Spicy red chili pepper paste (kochujang) can be added to enrich its flavors and taste to one's preference. Like the chicken soup, which is considered to help common sickness, samgyetang is also known be cure physical ailments and prevent sickness as well.

Recipe Ingredients (Yield : 6 servings)
  • 1 tsp sesame seeds
  • 8 cup chicken broth
  • 2 tbsp garlic, finely chopped
  • 2 tbsp ginger, finely grated
  • ½ cup rice
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1-2 tsp of hot chili paste (kochujang)
  • 1 whole chicken (3-5 oz) or 1 cup of shredded cooked chicken
  • 2 scallions, finely chopped

Cooking Directions
  1. In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to small bowl and set aside.
  2. In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
  3. Stir in soy sauce and sesame oil; add chili paste to taste. Add chicken and heat until just warmed through.
  4. Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.

Bul gogi - Grilled Marinated Beef - 불고기

Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef (rib eye) and it is usually marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It’s marinated for two to four hours to enhance the flavor and its tenderization.
Bulgogi is traditionally grilled but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.

Recipe Ingredients
  • 1 lb thinly sliced beef (sirloin or rib eye)
  • 5 tbsp sugar
  • ½ cup soy sauce
  • 2 buds finely chopped garlic (can be crushed but remove buds before serving)
  • ¼ tsp salt
  • 5 tbsp Mirin (sweet sake, optional)
  • 2 tbsp sesame oil
  • 2 tbsp toasted sesame seeds
  • 1 cup split green onions
  • 2 cups thinly sliced carrots (optional)

Cooking Directions
  1. Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
  2. Cook over medium high heat until meat is just short of desired completion.
  3. Add carrots and cook for an additional 3 minutes.
  4. Serve with rice.

So Gal Bi - Grilled Beef Short Ribs - 소갈비

Galbi is a very popular Korean meat dish made from beef short ribs. The ribs are marinated in a sauce made from Korean pear juice, rice wine, soy sauce, garlic, sesame seed oil and sugar. Most recipes contain these basic ingredients but many variations exists from sweet to spicier marinades.
The meat itself is often cut in the L.A. rib style, which is basically a rack of ribs cut in thin slices across the bones. This makes eating galbi easier with chopsticks or with fingers. Galbi is usually available in most Korean restaurants but it is generally served in venues that specialize in galbi and the meat is cooked on an in-table BBQ.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.

Recipe Ingredients
  • 16 ribs
  • 1 cup soy sauce
  • ¾ cup sugar
  • ½ cup water
  • 1 Asian pear, chopped (or ½ Korean pear)
  • 1 onion, chopped
  • 2 tbsp minced garlic
  • 4 tbsp sesame oil
  • 1 tbsp ground pepper
  • 1 tbsp juice of ginger

Cooking Directions
  1. Wash meat. Rarely but sometimes you can find tiny bone scraps stick to the meat. Soak in water for 1 hour, drain.
  2. In a food processor, add chopped onion and pear, purée finely. Pour out to a large bowl, add remaining ingredients and stir.
  3. Marinate beef for 8-10 hours or overnight for optimal taste. They cook fairly fast, 2-3 minutes on one side.
  4. Traditionally, it is grilled with a wood charcoal but certainly you can grill on a gas stove or outdoor grill.

Monday, February 14, 2011

ดอกกุหลาบแทนคำว่ารัก

.. ดอกกุหลาบ " วันวาเลนไทน์ " ..


วันนี้วันที่ 14-กุมภาพันธ์-2554 วันวาเลนไทน์ มนุษย์ได้ใช้ดอกไม้เป็นสื่อในการแสดงความรักต่อกันมานานแล้ว เราอาจจะคิดว่าดอกไม้เป็นสิ่งที่สามารถใช้สื่อความหมายเฉพาะความรักของหนุ่มสาวเท่านั้น แต่แท้จริงแล้ว ดอกไม้แต่ละชนิดสามารถสื่อความรักได้หลาย รูปแบบ ทั้งยังไม่จำกัดอายุและเพศอีกด้วย ดังเช่น ดอกกุกลาบ

กุหลาบตูม
กุหลาบตูม หมายถึง ความรักและความเยาว์วัย
กุหลาบบาน
กุหลาบบาน หมายถึง ความรักที่กำลังเบ่งบาน ความอ่อนหวาน สดชื่น
กุหลาบสีดำ
กุหลาบดำ หมายถึง ความรักนิรันดร์
redrose
กุหลาบแดง (red rose) : จะใช้ในความหมายแทน ประโยคที่ว่า "ฉันรักเธอ" การให้ดอกกุหลาบแดงกับคนที่รักความ หมายถึงความรักอันลึกซึ้ง จริงจัง กุหลาบแดงจึงมักจะเป็นดอกไม้ ที่ชายหนุ่มให้หญิงสาวที่ตนเองตั้งใจจะใช้ชีวิตร่วมกัน
whiterose
กุหลาบขาว (white rose) : สีขาวเป็นสีแห่งความบริสุทธ์ กุหลาบขาวจึงแทนความหมายแห่งความรักอันบริสุทธิ์ไม่ต้องการสิ่งตอบแทน ดังนั้นมันจึงสามารถใช้แทนความรักของคนต่างวัย ความรักต่อพ่อแม่ เพื่อน หรือคนที่เรารู้สึกดีด้วยอย่างบริสุทธิ์ใจได้
pinkrose
กุหลาบชมพู (pink rose) : มักถูกใช้แทนความรักแบบโรแมนติก และความเสน่หาต่อกัน การให้ดอกกุหลาบสีชมพูสามารถแสดงถึงความรัก ที่กำลังเริ่มงอกงามในใจ และสามารถพัฒนาต่อไปเป็นความรักที่ลึกซึ้งได้
yellowrose
กุหลาบเหลือง (yellow rose) : สีเหลืองเป็นสีแห่งความสดใส กุหลาบสีเหลืองถูกใช้สำหรับแทนความรักแบบเพื่อน และความ สนุกสนานรื่นเริงจึงมักจะนำมันมาประดับตะกร้าสำหรับเยี่ยมผู้ป่วย เพื่อทำให้คนป่วยรู้สึกสดชื่นรื่นเริงขึ้นนั่นเอง

ขอบคุณครับ จาก นาย อร่อย

Sunday, February 13, 2011

Transport Signs

taang long - Down

taangh khuen - Up









taang khuen - Way Up
 
 


hong puk poo doi saan chun 1-2 - Waiting Room 1-2 class
 

nai sa taanee - Station master


ra wung rot fai - Beware of train


tee jot rot rot raang fai faa - Car park for hill train


nork wae laa tum gaan yok wen rot ngaan - After open hours except the work car


mee rot dtoo hai chao - Van for rent




mor sai rub jaang - Motorcycle Taxi