The History of Muay Thai - Thai Boxing

The history of Muay Thai was lost when the Burmese army sacked and razed Ayuddhaya to the ground. With them, much of the early Muay Thai history also went. The little we do know about Muay Thai comes from the writings of the Burmese, Cambodian, early European visitors and some of the chronicles of the Lanna Kingdom - Chiangmai.

What all sources agree on is that Muay Thai began as a close combat battlefield fighting skill. More deadly than the weapons it replaced. The sources aren't clear and often contradict each other. But there are two main theories. One says that the art developed as the Thai people moved down from China; honed in the struggle for land. The other theory of the history of Muay Thai says that the Thai people were already here and that Muay Thai developed to defend the land and people from constant invasion threats.

The history of Muay Thai second theory, while controversial, has considerable academic backing and archaeological evidence. The first is, however, possible as the area opened up to the early pioneers. What is known is that the history of Muay Thai was an essential part of Thai culture right from its dawn. And in Thailand, it's the sport of kings.

King Naresuan Era in 1584

In the history of Muay Thai, national issues were decided by Muay Thai contests. The first great upsurge of interest in Muay Thai as a sport, as well as a battlefield skill, was under King Naresuan in 1584, a time known as the Ayuddhaya period. During this period, every soldier trained in Muay Thai and could use it, as the King himself did. Slowly Muay Thai moved away from its root in the 'Chupasart' and new fighting techniques were evolving.

 

The Tiger King (Prachao Sua) Era

The change in the art was to continue under another fighting King - Prachao Sua - the Tiger King. From the history of Muay Thai, he loved Muay Thai so much that he often fought incognito in village contests, beating the local champions. During the reign of the Tiger King the nation was at peace. The King, to keep the army busy, ordered it to train in Muay Thai. The interest in the sport was already high but now it took off yet again.

Thai Boxing became the favorite sport and pastime of the people, the army, and the King. Historical sources show that people from all walks of life flocked to training camps. Rich, poor, young and old all wanted some of the action. Every village staged its prize fights and had its champions. Every bout became a betting contest as well as a contest of local pride. The betting tradition has remained with the sport and today large sums are wagered on the outcome of fights.

 

King Rama V Era

From the history of Muay Thai, Muay Thai has always been popular but like most sports, there have been times when it was more in fashion. In the reign of King Rama V, many Muay Thai matches were Royal Command fights. These boxers were rewarded with military titles from the King. Today the titles, like Muen Muay Mee Chue from Chaiya or Muen Muay Man Mudh from Lopburi are virtually untranslatable. They mean something comparable to Major of Boxing. At the time they were much prized and respected titles.

 

King Rama VI Era

It wasn't till the reign of King Rama VI that the standard ring surrounded by ropes came into use, as did time keeping by the clock. Before this period, time keeping was done by floating a pierced coconut shell on a boat of water. When the coconut piece sank, a drum signalled the end of the round.

 

Muay Thai Equipment History

In the history of Muay Thai, Muay Thai has always been a sport for the people as well as a military fighting skill. In all its golden ages, the people have trained and practiced the sport whether they were King or commoner. It was a part of the school curriculum right up to the 1920's when it was withdrawn because it was felt that the injury rate was too high. The people however, continued to study it in gyms and clubs just as they do today.

The people have always followed the sport and have been instrumental in moving it from the battlefield to the ring. They have been as much a part of making it a sport as have the Kings. One of the prime movers in transforming the sport was the Tiger King, who not only influenced fighting styles but also the equipment.

During the reign of the Tiger King, the hands and forearms began being bound with strips of horse hair. This was to serve a dual purpose - protect the fighter and inflict more damage on the opponent. Later, these were replaced by hemp ropes or starched strips of cotton. For particular challenge matches and with the fighters agreement, ground glass was mixed with glue and spread on the strips.

The changes that the sport has undergone have been changes to equipment used rather than radical change. For example, Thai fighters have always worn groin guards. A kick or knee to the groin was a perfectly legal move up until the 1930's. In the early days, the protection was made from tree bark or sea shells held in place with a piece of cloth tied between the legs and around the waist.

The groin guard later became a triangular shaped pillow, red or blue, tied around the waist with a through strap between the legs. The pillow went, after a boxer on a trip to Malaysia saw a groin box. He came back with the idea, which is close to the original idea of the sea shell and since then, Muay Thai fighters have used them.

The 1930's saw the most radical change in the sport. It was then that it was codified and today's rules and regulations were introduced. Rope bindings of the arms and hands were abandoned and gloves took their place.

 

Weight Classes in the History of Muay Thai

From the history of Muay Thai, before the introduction of weight classes, a fighter could and did fight all comers regardless of size and weight differences. However, the introduction of the weight classes meant that the fighters were more evenly matched and instead of there being one champion, there became one for each weight class.

Most Muay Thai fighters belong to the lighter weight classes. Seventy percent of all fighters belong to the fly and bantam weight divisions. There are welterweight and middleweight fights but they are not seen that often and the heavier categories seldom fight.

 

Present and Future of Muay Thai...

Muay Thai has changed across the years. Changed and evolved from a battlefield close quarters killing ground technique based on a fighting tradition passed on from generation to generation up to the present time.

But despite the changes of history, Muay Thai has lost none of its exotic appeal and even mystique. Muay Thai is still the fighting art to beat. The fighting art that defeats all challenges from Kung Fu, Karate, Taekwando and the latest kickboxing fashions. They have all come to Thailand, not just once but many times and from many places to test themselves.

Muay Thai has lost none of its appeal in Thailand. The television fight broadcasts rate among the Kingdom's most popular programmes. In the provinces, villages cluster around any available TV to watch. In the city, people disappear from the streets while Thailand is watching Muay Thai.

Thai Boxing is also becoming increasingly popular outside of Thailand. It has its enthusiasts and practitioners in the Americas, Australia, Japan, Europe, as well as in many other countries around the world.

The illustrious history of Muay Thai will continue as it receives greater recognition and gains in international popularity.

สวัสดีครับ ผมนาย อร่อย มาอีกแล้ว

ตอนนี้จะบอกว่า อากาศที่กรุงเทพ ตอนเช้าเย็นสบาย ตอนบ่ายอบอุ่น ตอนกลางคืนเย็นสบาย ผู้คนมากมาย มีทั้ง อเมริกา ยุโรป เอเซีย และอื่นๆ แต่ดูๆคนเอเซียเยอะกว่า แต่งตัวสวยงาม ไม่รู้ไปไหนกัน ที่บอกอย่างนี้ เพราะผมอยู่ตรงย่านเศรษฐกิจของกรุงเทพ มันเป็นเสน่ห์อีกอย่าง ที่คนทั่วมุมโลกมาเจอกันที่นี้ มันมีแต่ความสนุกและรอยยิ้ม แล้วคุณละมาสัมผัสเสน่ห์ที่กรุงเทพหรือยัง ดูเว็บไซด์นี้ช่วยคุณได้นะ
            จากผม นายอร่อย แล้วพบกันใหม่โอกาสหน้า
                                   ขอบคุณมากครับที่อ่านข้อความนี้ และดูเว็บไซด์นี้

Thai Traditional Massage

Thai traditional massage originated some 2,500 years ago. The massage techniques was passed on from generation to generation by word of mouth. The text with detailed descriptions were initially recorded on palm leaves in Pali language. In 1832, King Rama III had the surviving text carved onto stone in order to preserve the text, which can be found in Wat Pho.

The basic principle of Thai massage involves the concept of 10 invisible energy lines flowing through the body, known as "Sip Saen". By massaging these points, it is believed that diseases are cured and pain erradicated.
The ultimate goal of traditional Thai massage is for both the giver and the receiver to reach a state of enlightenment. On a mundane level, this massage exists to heal a person not only physically and emotionally but also spiritually.
The typical Thai massage client is the one who has tried it before and had a positive experience. Its goal is to enhance not only one’s physical and emotional state but also to allow one to grow spiritually.
To learn more on Wat Pho click here. Wat Pho provides Tthai traditional massage and also instruction on the Thai traditional massage techniques.
The Traditional massage centers are too numerous to list, just check with your hotel if the have in-house service, as most hotels do have them. In fact, if you walk along Sukhumvit Road, you are bound to find many places that provide traditional massage.

Bangkok Soi Cowboy

Soi Cowboy is located close to the intersection of Sukhumvit Road and Asoke Road. It is just about 100 meter from the intersection and connects Asoke Road with Soi 23 Sukhumvit, running parallel to Sukhumvit Road. Left far corner of the intersection if you are coming from the direction of Nana, Landmark, Ambassador.

It is a about 300 meter long street, with a total of about 40 small and bigger bars, located on both sides. Famous bars include Long Gun, Tilac, both close to Asoke Road.
On the other side, close to Soi 23, we find Baccara, Midnite bar, Our Place, (and Dollhouse) In between them, a vast array of smaller bars.

Soi Cowboy, which has for a long time been regarded as a more sedate entertainment venue, has recently seen a more active nightlife scene. Different from Nana Plaza, quite a few bars offer topless dancing, nude dancing and shows. Overall, Soi Cowboy has upgraded itself over the last few years, and the neon lighting outside the bars is really unparalleled in other nightlife centers around Bangkok.

Traditionally, Soi Cowboy was less expensive than other entertainment areas. However, over the last few years, prices have gone up, and beers and liquor drinks now go for between 120 and 150 baht. Lady drinks and soft drinks (even water) are priced above 100 baht, sometimes quite a bit.

Best Time to Visit Thailand

Looking for the best time to go to Thailand? Wherever you travel in the world, it is important to get the timing right. As far as Thailand is concerned, there are no absolute extremes. If you can avoid the rainy season (July to October), it would probably be best, but if you can't, the rain isn't permanent - it comes in bursts and cools things down after it has gone!
The weather in Thailand is reasonable most times of year, although it certainly gets hot during the summer! November through February are the coolest times of year and there is certainly less rain then than at other times in the year. However, Thailand is a big country with a diverse landscape. There is somewhere to visit whatever time of the year you visit the kingdom.

Thailand's Seasons

Thailand's seasons are reasonably uniform through the country, but there are some regional differences. Basically Thailand has three seasons: summer, rainy and winter. The southern part of Thailand however does not have a winter. What follows is a summary of the seasons as they impact the kingdom's various regions:

Central Thailand and the East

In central Thailand and the eastern provinces, the hot summer weather starts around mid February and goes on to April. In April, the extreme temperatures can go up to the 40 degrees centigrade mark. The winter months are from mid November to mid February. There may really be only a few days of genuinely cold weather during these months, but the period leading up to the New Year are a welcome respite from the heat throughout the rest of the year. Aside from these days, visitors from Europe still may feel the temperatures as being a bit warm during Thailand's winter, although not uncomfortably so. The rainy season kicks in around May and goes on until October. The rain is frequent and sometimes fierce. Usually rainstorms go on for around 30 minutes or so. If you're visiting the beach destinations in the east (Pattaya, Rayong, Koh Chang), the best time is from December to May.

Northern Thailand and the Northeast

Northern Thailand and the Northeast have the same basic seasons as those in the central and eastern regions. The winters are though significantly cooler. Mountainous regions can get particularly cold, on some occasions down to 0 degrees centigrade. In these parts, winter starts in November and goes on to February. Without doubt these are the best months for a visit to the North and Northeast - flowers are in bloom, it is dry and cool, and in the mountains' mists and fogs often form making what is already wonderful scenery quite exquisite. However, although hot, April is also a great month - during the Songkran Festival people will most likely throw water at you� You will be drenched so that will keep you cool!

Southern Thailand

Southern Thailand's seasons are less distinct and really there are only two proper seasons - summer and the rainy season. The Gulf of Thailand lies to the east of the Thai peninsula while the Andaman Sea lies to the west. Visiting areas west of the peninsula (Phuket, Phang Nga, Krabi) is best done between mid November and April to avoid the monsoons that occur during other months - monsoons obviously make visiting islands by boat difficult and sometimes dangerous. Clearly they are best to be avoided. Areas east of the peninsula (Koh Samui, Hat Yai) are best visited from December to June. However, visiting the Gulf of Thailand region is possible throughout the year but those going to this region should check the current weather situation to avoid rain. If you are planning to visit both sides of the coast during your stay in Thailand, December to April would be best.

Thailand Etiquette

Thai customs can be a bit confusing; foreigners are not expected to know and follow local etiquette to the letter, but good manners and appropriate dress will earn you instant respect. A few small gestures and a general awareness will help foster a spirit of good will. First-time visitors are sure to make a few laughable mistakes: read below carefully in order to avoid the more offensive faux pas.
Thais greet each other with a graceful bow called a wai. Hands are pressed together; the higher they are held, the greater the respect. Younger people are always expected to wai an elder first, who will almost always return the gesture. Foreigners are more or less exempt from this custom. In hotels, doormen, bellhops, and waitresses will frequently wai to you. Don't feel compelled to return the greeting; a simple smile of acknowledgment is all that's necessary. In situations where a wai is appropriate, like when meeting a person of obvious status, a friend's mother or father, or a monk, don't fret about the position of your hands. To keep them level to your chest is perfectly acceptable. Two exceptions -- never wai a child, and never expect a monk to wai back (they are exempted from the custom).
One of the most important points of Thai etiquette to remember is that Thais expect a certain level of equanimity, calm, and light-heartedness in any personal dealings. If you are prone to temper, aggravation, and frustration, Thailand can be a challenge. Displays of anger and confrontational behavior, especially from foreign visitors, get you nowhere. Thais don't just think such outbursts are rude but believe them to be an indication of a lesser-developed human being. Getting angry and upset is in essence "losing face" by acting shamefully in front of others, and Thai people will walk away or giggle, to spare revealing their embarrassment. Travelers who throw fits often find themselves ignored or abandoned by the very people who could help.
So what do you do if you encounter a frustrating situation? The Thai philosophy advocates chai yen, meaning, "Take it easy. Chill." If it's a situation you can't control, like a traffic jam or a delayed flight -- chai yen. If you find yourself at loggerheads with the front desk, arguing with a taxi driver, or in any other truly frustrating situation, keep calm, try a little humor, and find a non-confrontational, compromising solution that will save face for all involved.
The Thais hold two things sacred: their religion and their royal family. In temples and royal palaces, strict dress code is enforced. Wear long pants or skirts, with a neat shirt, and tops with shoulder-covering sleeves. Remove shoes and hats before entering temple buildings if it is the custom (that's always indicated at entry), and give worshippers their space. Be mindful of your feet -- sit with your legs curled beside you, never in front, or pointing at the Buddha image. While photographing images is sometimes allowed, do not climb on any image or pose near it in a way that can be seen as showing disrespect. Women should be especially cautious around monks, who are not allowed to touch members of the opposite sex. If a woman needs to hand something to a monk, she should either hand it to a man to give to the monk, or place the item in front of him. Important: Never, ever, say anything critical or improper about the royal family, past or present, not even in jest. Never deface images of royalty (on coins, stamps, or posters); this will result in a hefty prison sentence. In movie theaters, everyone is expected to stand for the national anthem, which is played before every screening.
Young Thai society may seem very liberal, but it is in fact remarkably conservative and sartorially prudish. You will notice that educated Thais always cover their shoulders and wear knee- or ankle-length hemlines. Men tend to wear a mix of casual-smart gear with collared shirts and would never be unkempt. In the city, it is considered extremely improper to dress in cut-off shorts, skimpy tops, singlets, or postage-stamp miniskirts. This may look good for a night's clubbing but is regarded by locals as unacceptable attire -- unless you are working in a go-go bar, or want to give that impression. On beaches, European women sometimes sunbathe topless; this is never accepted by locals, many of whom are Muslim. Foreign men who choose to go bare-chested are regarded with equal distaste, and moreover, distrust.
Thais avoid public displays of affection. While straight members of the same gender often hold hands, or walk arm in arm (this includes men), you'll rarely see a Thai man and woman acting this way. Thai women who date foreign men flaunt these rules openly, but as a rule of thumb, Thais frown upon lovers who touch, hug, or kiss in public.
Buddhists believe the feet are the lowliest part of the body, so using the foot to point or touch an object in Thailand is unbelievably insulting. Do not point your feet at a person or a Buddha image, or use your foot to tap a runaway coin (it bears the king's image).
In contrast, the head is considered the most sacred part of the body. Don't touch a Thai on the head or tousle a child's hair, but rather offer a friendly pat on the back. Even barbers have to ask permission to touch a customer's crown.

Thailand Religion

Thai culture cannot be fully appreciated without some understanding of Buddhism, which is practiced by 90% of the population. The Buddha was a great Indian sage who lived in the 6th century B.C. He was born Siddhartha Gautama, a prince who was carefully sheltered from the outside world. When he ventured beyond the palace walls, he encountered an old man, a sick man, a corpse, and a wandering monk. He concluded that a never ending cycle of suffering and relief exists everywhere. Sensing that the pleasures of the physical world were impermanent and the cause of pain, he shed his noble life and went into the forest to live as a solitary ascetic. Nearing starvation, however, he soon realized this was not the path to happiness, so he turned instead to the "Middle Way," a more moderate practice of meditation, compassion, and understanding. One night, while meditating under a Bodhi (fig) tree after being tormented by Mara, the god of death, Siddhartha Gautama became enlightened: With his mind free of delusion, he gained insight into the nature of the universe and viewed the world without defilement, craving, or attachment but as unified and complete. He explained his newfound ideology, The Dhamma, to his first five disciples at Deer Park in India in a sermon now known as "The Discourse on Setting into Motion the Wheel of the Law."
After the death of Buddha, two schools were formed. The oldest, Theravada (Doctrine of the Elders), is sometimes referred to, less accurately, as Hinayana (the Lesser Vehicle). This school of thought prevails in Sri Lanka, Myanmar (Burma), Thailand, and Cambodia. It focuses on the enlightenment of the individual with emphasis on the monastic community and the monks who achieve Nirvana in this lifetime. The other methodology, Mahayana (the Greater Vehicle), is practiced in China, Korea, and Japan, and subscribes to a notion of all of mankind attaining enlightenment at the same time.
The basic document of Thai, or Theravada, Buddhism is the Pali canon, which was documented in writing for the first time in the 1st century A.D. The doctrine is essentially an ethical and psychological system in which no deity plays a role in the mystical search for the intuitive realization of the oneness of the universe. While it is a religion without a god, Theravada traditions follow a certain hierarchy based on age among monks and practitioners. The practice requires individuals to find truth for themselves through an inward-looking practice cultivated by meditation and self-examination. Although interpretation varies, the Buddha's final words are said to be "strive on with diligence."
If there is no deity to worship, then what, you might ask, are people doing in temples prostrating themselves before images or statues of the Buddha? Making offerings of flowers or fruit and lighting incense are displays of respect. Worshippers bow three times before the image: once for the Buddha himself, once for the sangha (the order of monks), and once for the dhamma (truth). Orthodox Theravada traditions tend to mingle with local animism and superstition, meaning that practitioners often appeal to the Buddha as well as to Buddhist images in an effort to "make merit," or boon. That said, Buddhist images and prostrations at the temple are also a way to honor Buddhist teachers and those who pass on the tradition, to show respect for the Buddha's meditative repose and equanimity, and to offer reverence for relics (many sites, particularly stupas, house important artifacts).
Buddhism has one aim only: to abolish suffering. Buddhist practice offers a path to rid oneself of the causes of suffering, which are desire, malice, and delusion. Practitioners eliminate craving and ill will by exercising self-restraint and showing kindness to all sentient beings. Monks and members of the Buddhist Sangha, or community, are revered as those most diligently working toward enlightenment and the attainment of wisdom.
Other aspects of the philosophy include the law of karma, whereby every action has an effect and the energy of past action, good or evil, continues forever and is "reborn." (Some argue, though, that the Buddha took transmigration quite literally.) As a consequence, tam bun (merit making) -- basically performing any act of kindness no matter how small -- is taken very seriously.
Merit can be gained by entering the monkhood, which most Thai males do for a few days or months to assist with the construction of a monastery or stupa. But these days it can equally be gained by transferring Frequent Flyer points to a charity.
When monks in Thailand go from house to house each dawn, they are not begging, but are giving the people an opportunity to make merit; similarly the people selling caged birds, which people purchase and then free, are allowing people to gain merit by freeing the birds. When making merit, it is the motive that is important -- the intention in the mind at the time of action -- which determines the karmic outcome, not the action itself. Buddhism calls for self-reliance; the individual embarks alone on the Noble Eightfold Path to Nirvana with the aim "to cease to do evil, learn to do good, cleanse your own heart."
Theravada Buddhism does not seek converts, nor does it ask practitioners to believe in any truths but those they learn themselves through experience and meditation. Opportunities to study Buddhism or practice meditation in Thailand are abundant. There are a number of programs designed particularly for foreigners, since practicing is in fact the best way to understand the heart of Buddhism.
Most Chinese and Vietnamese living in Thailand follow Mahayana Buddhism, and numerous temples and monasteries in the country support this tradition as well. Other religions and philosophies are also followed in Thailand, including Islam, Christianity, Hinduism, and Sikhism. Sunni Islam is followed by more than two million Thais, mostly in the south. Most are of Malay origin and are descendants of the Muslim traders and missionaries who spread their teachings in the southern peninsula in the early 13th century. There are approximately 2,000 mosques in Thailand.
Christianity was first introduced in the 16th century by generations of Jesuit, Dominican, and Franciscan missionaries from Europe and later Protestant missionaries from America. In fact, Bangkok has some superb churches, many of which are along the river. Even after centuries of evangelism, there are only a quarter of a million Christians living in the country. Yet Thais have accepted much that has come from Christian missionaries, particularly ideas on education, health, and science.

Thai Language

Thai language is derived principally from Mon, Khmer, Chinese, Pali, Sanskrit, and, increasingly, English. Since there are no verb conjugations, verb tense indicators are easily learned, or you can even stick with the present tense. The writing system is derived from Mon and Khmer -- which in turn is from a southern Indian model -- and is composed of 44 consonants (with only 21 distinct sounds) and 32 vowels (with 48 simple and diphthong variables). It reads from left to right, often without breaks between words -- thus making some very long words! Casual visitors can get along by simply picking up simple greetings or a few polite phrases to show respect to their hosts.
Unfortunately, there is no universal transliteration system, so you will see the usual Thai greeting written as sawatdee, sawaddi, sawasdee, sawusdi, and so on. Do not be afraid of getting lost in the different spellings. Derivations of most city names are close enough for anyone to figure out. The model most often used is more similar to French than English: th usually represents our t (as in Thailand); t represents our d; ph represents our p; p sounds more like our b; kh represents our k; k sounds like g; r often sounds like l, and l can become an n. This is because Thai pronunciation is lackadaisical. Taxi drivers, in particular, often do not come from Bangkok and speak with regional accents or use dialect. Sometimes r is used merely to lengthen a vowel sound (Udon is often written Udorn), and l or r at the end of a word is pronounced more like n. The word Oriental is universally pronounced Orienten and Ubon is often written Ubol. There is no v sound in Thai, and when you see it written, as in Sukhumvit, it should actually sound like our w. There is also an ng, which sounds like letters in our word sing, used as an initial consonant and difficult for English speakers to hear and pronounce though the distinction can be important: noo means rat or kid (informal for child), but ngoo means snake.
Central Thai is the official written and spoken language of the country, and most Thais understand it, but there are three other major dialects: Northeastern Thai, spoken in Isan, and closely related to Lao; Northern Thai, spoken in the northwest, from Tak Province to the Burmese border; and Southern Thai, spoken from Chumphon Province south to the Malaysian border. Each of these dialects also has several variations. The hill-tribes in the North have their own distinct languages, closely related to Burmese or Tibetan.
Just as in English, there are various degrees of formality, and words that are acceptable in certain contexts are impolite in others. The most common word for eat is khin (also written gin), khin khao means "eat rice" (but is used to indicate or inquire about eating a meal in general); thaan is more polite, while raprathaan is reserved for royalty.

Food And Drink

he Thai language is derived principally from Mon, Khmer, Chinese, Pali, Sanskrit, and, increasingly, English. Since there are no verb conjugations, verb tense indicators are easily learned, or you can even stick with the present tense. The writing system is derived from Mon and Khmer -- which in turn is from a southern Indian model -- and is composed of 44 consonants (with only 21 distinct sounds) and 32 vowels (with 48 simple and diphthong variables). It reads from left to right, often without breaks between words -- thus making some very long words! Casual visitors can get along by simply picking up simple greetings or a few polite phrases to show respect to their hosts.
Unfortunately, there is no universal transliteration system, so you will see the usual Thai greeting written as sawatdee, sawaddi, sawasdee, sawusdi, and so on. Do not be afraid of getting lost in the different spellings. Derivations of most city names are close enough for anyone to figure out. The model most often used is more similar to French than English: th usually represents our t (as in Thailand); t represents our d; ph represents our p; p sounds more like our b; kh represents our k; k sounds like g; r often sounds like l, and l can become an n. This is because Thai pronunciation is lackadaisical. Taxi drivers, in particular, often do not come from Bangkok and speak with regional accents or use dialect. Sometimes r is used merely to lengthen a vowel sound (Udon is often written Udorn), and l or r at the end of a word is pronounced more like n. The word Oriental is universally pronounced Orienten and Ubon is often written Ubol. There is no v sound in Thai, and when you see it written, as in Sukhumvit, it should actually sound like our w. There is also an ng, which sounds like letters in our word sing, used as an initial consonant and difficult for English speakers to hear and pronounce though the distinction can be important: noo means rat or kid (informal for child), but ngoo means snake.
Central Thai is the official written and spoken language of the country, and most Thais understand it, but there are three other major dialects: Northeastern Thai, spoken in Isan, and closely related to Lao; Northern Thai, spoken in the northwest, from Tak Province to the Burmese border; and Southern Thai, spoken from Chumphon Province south to the Malaysian border. Each of these dialects also has several variations. The hill-tribes in the North have their own distinct languages, closely related to Burmese or Tibetan.
Just as in English, there are various degrees of formality, and words that are acceptable in certain contexts are impolite in others. The most common word for eat is khin (also written gin), khin khao means "eat rice" (but is used to indicate or inquire about eating a meal in general); thaan is more polite, while raprathaan is reserved for royalty.

สวัสดีครีบทุกท่านที่เขามาในเว็บไซด์นี้

ผมชื่อเล่น นาย อร่อย   เป็นเจ้าของเว็บไซด์นี้ ผมมีความจริงใจมากที่จะนำเสนอข้อมูลเกี่ยวกับประเทศไทย ทุกความต้องการที่คุณอยากจะรู้เกี่ยวกับประเทศไทย ทั้งรูปแบบอาหาร การทำอาหารกินเอง การท่องเที่ยว การบริการต่างๆ และมากมายที่อยู่ในเว็บไซด์นี้ เพื่อที่จะให้วันผักผ่อนของคุณมี่ค่ามากที่สุด
     ถ้าท่านเข้ามาในเว็บไซด์นี้แล้วมีมีคำติชมอะไร ผมยินดีที่จะนำมาแก้ไขปรับปรุง และขอขอบคุณมากที่กรุณา ที่เข้ามาในเว็บไซด์นี้
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                                          จากผม นาย วสันต์ เวชสวรรค์
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Free Dating With Beautiful Thai And Asian Gilrs

Event | Happy New Year 2011 First Event!!! Earn Free Point 1,000 P.

_{^{Happy New Year 2011.
สวัสดีปีใหม่ 2554
Feliz Año Nuevo
明けましておめでとう
glückliches neues Jahr
새해 복 많이 받으세요.
nuovo anno felice
新年好
nouvelle année heureuse
ano novo feliz
S Novim Godom
Kulu Sanah('aammu) wa antoum bi-khair}}
Period : 01. Jan 2011 ~ 30. Mar 2011
Earn Point : 500 ~ 1,000 Point
Condition : VIP member ~ + Comment 5 ~Drawing : 03. Mar 2011 17:00 (BKK Time)
Winner : 5 persons - 1,000 point
               10 persons - 500 point

Many are encouraged to participate.  Thank You

Crab in a Thai Tomato-Chili Sauce

If you enjoy shellfish, you're going to love this Thai recipe for crab made with a rich-tasting red tomato-chili sauce. The flavorful sauce marries well with the tender crab meat. Either frozen or fresh crab (in the shell) can be used - King Crab or Snow Crab are both delicious; however, King Crab will give you the most meat, and is easier to eat. This dish is so good, it will leave you craving more - even after you've eaten your fill! Makes a superb party dish!

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• 2 lbs/1 kg Snow Crab or King Crab, (or enough for your group or party) - fresh or frozen (if frozen, allow to thaw)
• optional: 11/2 to 2 cups oil (if deep-frying the crab)
• 4 cloves garlic, minced
• 1 fresh red chili, minced
• 1 thumb-size piece galangal OR ginger, sliced into matchstick-like pieces
• 2 tsp. to 2 Tbsp. chili sauce, depending on how spicy you want it
• 1/4 cup ketchup or tomato sauce
• 1 Tbsp. soy sauce
• 3 Tbsp. fish sauce (available in tall bottles at Asian stores)
• 1 1/2 cups chicken broth
• 1 Tbsp. cornstarch, dissolved in 4 Tbsp. water
• 1 egg
• 3 spring/green onions, finely sliced
• 2 shallots, minced, OR 1/2 cooking onion, chopped
• 3-4 Tbsp. white wine OR white cooking wine

Preparation:

Crab Cooking Tips: With this recipe, you can choose to deep-fry, steam, or bake the crab - see below for various cooking methods.

1. Set a wok or frying pan over medium-high heat. Drizzle in 2 Tbsp. oil and swirl around, then add the shallots or onion, garlic, red chili, and galangal or ginger. Stir-fry 2-3 minutes, adding a splash of white wine to the pan when it becomes dry.
2. Add chicken broth, chili sauce, ketchup (or tomato sauce), soy sauce, and fish sauce. Stir well over medium-high until combined. Set aside until crab is cooked.
3. Cook the crab using one of the methods listed below. Add cooked crab to the sauce. Using 2 large wooden spoons, spatulas, or "shovels", gently turn the crab in the sauce to coat.
4. Break the egg into a cup and combine it with the arrowroot or cornstarch powder dissolved in water. Whisk with a fork.
5. Add the egg mixture to the wok. Stir well to combine (the egg mixture will thicken the sauce). Turn down the heat to low, continuing to stir and mix the crab.
6. Do a taste test for salt and spice, adding more fish sauce if not salty enough (if too salty for your taste, add a squeeze of fresh lime juice). If too spicy for your taste, add a little more tomato sauce (or tomato juice).
7. To serve: use tongs to lift the crab out of the wok and onto a serving platter or large serving bowl. Pour the sauce over, and sprinkle with green onion. Serve with plenty of Thai jasmine-scented rice and serviettes (you must use your hands to eat this dish, and it can get messy). More Serving Tips: Provide a nut-cracker if you have one, as the shells can sometimes be difficult to crack. Also, satay sticks are very useful for pushing the crab meat out of the shell. Serve this dish with a cold lager, or chilled glass of white or rose wine. ENJOY!

To Deep-Fry the Crab:

• Place 2 cups oil in wok or large frying pan over medium-high heat. Test the oil by dipping one end of a crab leg into the pan. The oil should sizzle and easily bubble around the crab (if nothing happens, the oil is still not hot enough). Make sure your crab is thawed and dry before placing it in the oil, or it may splatter.
• Using tongs, fry the crab until the shells turn bright red (1 minute or less). You may have to cut some of the legs to fit in the pan. Fry in batches of 4-5 legs. Be careful to stand back in case the oil splatters. Drain on paper towels.

To Steam the Crab: Place crab in a steamer, or a colander set over a pot of boiling water (you may have to break it into smaller pieces). Steam for 7 to 9 minutes. Be careful not to over-steam, or the crab will lose its tenderness. To Bake the Crab: Simply wrap in tin foil and bake at 350 degrees for 7 to 9 minutes (avoid over-baking, or crab will turn rubbery). ENJOY!

Thai Sea Scallops in a Rich Red Curry Sauce

This thai recipe for scallops is fragrant, pleasantly spicy, and succulent. Scallops are marinated and stir-fried in an easy red curry that also provides a dipping sauce (or you can serve these scallops "floating" amid the red curry). Excellent for entertaining or simply as an everyday treat. Scallops are available in various sizes all year around, which makes them a nice treat in the winter. And this scallop recipe is easy - ready to eat in less than 30 minutes!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 8-10 medium to large sea scallops (Serves 2 for a main entree, 4-8 as an appetizer), OR 20 bay scallops
• handful fresh coriander
• 1-2 whole star anise, plus more for garnish
• wedges of fresh lime or lemon (optional)
• 1/2 cup coconut milk
• RED CURRY PASTE:
• 1 shallot, OR 1/4 cup purple onion, chopped
• 1 thumb-size piece galangal, OR ginger, sliced
• 3 cloves garlic
• 1/8 tsp. white pepper, OR substitute black pepper
• 2 Tbsp. fish sauce (available at Asian stores)
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1 Tbsp. brown sugar
• 1-2 tsp. Thai chili sauce (or substitute 1/2 tsp. cayenne pepper or crushed dried chili)
• 1 tsp. shrimp paste (available by the jar at Asian stores)
• 1/2 cup coconut milk

Preparation:

1. Place all curry paste ingredients in a food processor or blender. Process well to form a thick paste/sauce.
2. Place 2-3 Tbsp. of the paste in a mixing bowl. Add the scallops and gently stir, so that scallops are covered with paste. Set aside.
3. Drizzle 2-3 Tbsp. canola or other vegetable oil into a wok or frying pan set over medium-high heat. When the oil is hot, add the rest of the curry paste/sauce.
4. Add the whole star anise and stir-fry the paste/sauce until fragrant (2-3 minutes). Gradually add 1/2 cup more coconut milk. Reduce heat slightly and simmer another minute or two, until the sauce is nicely blended and bubbling.
5. Now add the scallops. Cook the scallops by stirring and turning them in the bubbling curry sauce.
6. Check the inner flesh after 3 minutes to see if they are cooked. Tip: Scallops are done when ridges begin to form around the outside, and the inner flesh is no longer transparent. Look for flesh that is white and opaque. Large scallops may need up to 5 minutes to cook, while smaller ones may need only a minute or two.
7. When scallops are cooked, remove from heat. Do a taste test. If not salty enough, add more fish sauce (1/2 Tbsp. at a time). If too sour for your taste, add 1-2 tsp. more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add more chili flakes or a dollop of chili sauce.
8. Transfer the scallops along with the sauce to a serving bowl. ENJOY!

Thai Chili Squid Recipe

This thai chili squid recipe is super-yummy, healthy, and easy to make. And if you serve it with glass or rice noodles (as in this recipe), it makes a one-pot meal complete with plenty of nutritious vegetables. The squid is stir-fried briefly, so it is very tender and never rubbery. You can also simply serve the stir-fried squid with plain rice. Makes a terrific seafood dish for any occasion, even in the winter (frozen squid works just as well as fresh!). Includes gluten-free instructions.

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

Ingredients:

• 2-3 frozen or fresh prepared squid "tubes" (the kind you would use for calamari)
• STIR-FRY SAUCE:
• 1 heaping Tbsp. ground bean sauce (ground soy beans, available by the jar at Asian stores)
• 2 tsp. brown sugar
• 1 Tbsp. fish sauce
• 1 Tbsp. soy sauce or wheat-free tamari
• 1-2 tsp. chili sauce, OR 1-2 fresh red or green chilies, minced, OR 1-2 tsp. dried chili flakes
• VEGETABLES:
• 1 carrot, sliced
• 1/2 to 1 cup green beans, cut into 2-inch lengths
• other vegetables of your choice, such as a handful of shiitake mushrooms, or 1 small eggplant, chopped
• 1/2 cup fresh basil leaves
• handful of fresh coriander leaves (optional)
• 3 cloves garlic
• 1 thumb-size piece galangal or ginger, sliced into matchstick-like pieces
• oil for stir-frying
• NOODLES:
• 1/2 package glass or "cellophane" noodles, OR 1/2 package rice noodles (rice and glass noodles are gluten-free)
• 1/2 cup chicken or vegetable stock
• 2 Tbsp. oyster sauce, OR for gluten-free diets: 2 Tbsp. wheat-free soy sauce
• 1 tsp. sesame oil

Preparation:

1. Place noodles in a bowl or pot, and cover them with warm water. Allow them to soften while you prepare the squid.
2. If squid is frozen, quickly thaw by dunking squid in a bowl of warm water.
3. Place squid on a cutting board. Slide your knife along one side of the squid to open each tube. Lay the pieces of squid flat.
4. Optional: score the squid with diagonal slices. Score first one way, then the other to create diamond-shaped cuts. Tip: When scoring, try to cut through half the thickness (If your scores are too superficial, they won't be apparent when cooked.) These cuts will "open up" while cooking and give the squid extra visual interest and texture.
5. Slice the [scored or unscored]squid into smaller, bite-size pieces (e.g. triangular and rectangular pieces). Reserve
6. In a pot or bowl, mix stock with oyster sauce (or wheat-free soy sauce) plus sesame oil. Heat to near-boiling. Remove from the burner and add the drained noodles. Stir well. Cover and set aside. (Noodles with absorb this sauce and still be warm when you're ready to serve them).
7. Place 1-2 Tbsp. oil in a wok or frying pan over medium-high heat. Add the garlic, ginger, carrots, beans, mushrooms and eggplant (or other vegetables of your choice). Stir-fry 2-3 minutes, or until vegetables are soft. Stir-frying Tip: Add a little water to the wok/pan when it becomes too dry instead of more oil.
8. Now add the squid plus the stir-fry sauce. Stir-fry for about 2 minutes, or until squid curls up and the meat is tender. Do not over-cook, or squid will become rubbery (3 minutes maximum).
9. Do a taste test for salt, adding 1-2 more Tbsp. fish sauce if not salty enough. If too sour for your taste, add a little more brown sugar. If not spicy enough, add a little more chilli.
10. To serve, slide noodles onto a serving platter. Top with the stir-fried squid and vegetables. Add sprinklings of fresh basil and coriander, and enjoy!

Best Thai Crab Cakes Recipe! (gluten-free)

Step 1: Place 1 package plain or sesame-flavored rice crackers (100 g. or 3.5 oz.) in a food processor. Process well to create a fine consistency. Place 1/2 cup of these crumbs on a large plate or mixing bowl. Leave the rest in the processor.
OTHER INGREDIENTS YOU Will NEED: (Makes approx. 6 medium-large Crab Cakes - Serves 4 as an Appetizer):

• 200 g. or 7 oz. de-shelled (prepared) crab meat (thawed if frozen, and drained)
• 3 spring onions, sliced
• 2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard stem)
• 1-2 fresh red chilies, OR 1-2 tsp. chili sauce (depending how spicy you want your crab cakes, OR omit for mild cakes)
• 1 Tbsp. lime juice
• 1 Tbsp. fish sauce
• 1 Tbsp. oyster sauce (use wheat-free oyster sauce or substitue 2 Tbsp. wheat-free soy sauce for gluten-free diets)
• 1 egg
• 3/4 to 1 cup canola oil (or other type) for frying
• To Serve: Thai Sweet Chili Sauce (available at most supermarkets)

In addition to the rice cracker crumbs, add to the food processor: the drained crab meat, spring onions, snipped lime leaves, chili, lime juice, fish sauce, oyster sauce, and egg. Process briefly until combined.

 

Scooping out a little of the crab cakes mixture with your hands, pat and press to form a small "cake". Set the cake down on a clean surface. Continue to make cakes in the same way until all the mixture is used up. (Tip: If cakes are too wet, add more crumbs or a little flour to the mix, until the cakes stick together nicely)

 

 

Now roll your crab cakes in the reserved crumbs until more or less covered. Place the completed crab cakes on a clean surface close to the stove.

 

 

Pour 1/2 cup to 3/4 cup oil into a wok or small frying pan (a small one is better, as a large frying pan will require more oil). Have a pair of tongs ready. Warm the oil over medium to medium-high heat (don't leave the stove, as it doesn't take long for oil to overheat).

 

 

When bubbles begin to rise, or when you see the oil beginning to "move" across the bottom of the pan, it should be ready for frying. Tip: If you're not sure when oil is ready, try dipping the corner of a cake into the oil. If nothing happens, it's not hot enough yet. If it begins to sizzle and cook, it's ready. Once oil is hot enough, keep your dial around #6 (closer to medium than high heat). Carefully place cakes in the oil. Fry 3 or 4 cakes at a time.

 

 

Allow the crab cakes to fry 1 minute without disturbing. Then use your tongs to gently turn them over in the oil. Fry the other side for at least 1 minute, or until cakes are golden-brown. You can continue to turn them until you're happy with the color. Tip: Stay with them, and be careful not to let them fry too long, or they may burn.

 

 

Using your tongs, remove the cakes from the oil and place on a piece of absorbent paper or a tea towel. Continue frying the rest of the crab cakes in the same way until all are cooked. Fried crab cakes can be kept in a warm oven until ready to eat. Or keep them covered in the refrigerator for up to 3 days. Then just heat up (preferably in the oven so they regain some of their crispness).

 

 

Serve the crab cakes while still hot. Place them on a plate together with wedges of lime or lemon. Serve with Thai Sweet Chili sauce on the side (available in the Asian section of most grocery stores, or at Asian food stores). Enjoy!!

 

Grilled Garlic Shrimp (in the Shell)

This grilled garlic shrimp in the shell is super delicious and so easy to make. Jumbo or large to medium-large shrimp are grilled either in their shells or with shells removed. They are marinated in a very quick and easy garlic sauce, then grilled for 5-8 minutes. Makes a perfect appetizer or main course to serve guests, and all this despite the fact it takes only minutes to make!

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: SERVES 2-3 as a Main Entree

Ingredients:

• 12 jumbo tiger shrimp/prawns, OR 15-18 large shrimp/prawns, preferably with shells still on
• optional: if your shrimp are smaller, you may need tin foil, banana leaf, or skewers
• garnish: handful of fresh coriander and wedges of fresh lime
• GARLIC SAUCE:
• 4 Tbsp. soy sauce
• 4 Tbsp. oyster sauce (I like Golden Dragon Brand)
• 1 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
• 2 Tbsp. loosely packed brown sugar
• 6-8 cloves garlic, minced
• 1 Tbsp. lime juice
• 1/2 tsp. cayenne pepper (can be omitted for very mild shrimp)

Preparation:

1. Mix the sauce ingredients together in a bowl. Set sauce aside.
2. If grilling shrimp without shells, skip the next 3 steps. To Grill the Shrimp in their Shells: you'll want to open the shrimp/prawns so they lie flat in their shells on the grill. Leaving the shell in place, hold the prawn in your hand, so that it curls naturally into your palm. Or hold the prawn on a cutting board.
3. Using a sharp knife, make a cut from the start of the tail (leave tail on), through the middle of the "belly" and down to the end of the prawn.
4. Now turn the prawn over on your cutting board (so that its back is facing up). Use your palm to flatten it out by pressing down (gently). When you're done, the prawn should lie fairly flat (don't worry if the shell loosens slightly).
5. Place the prawns in a flat-bottomed bowl or dish. Pour over the garlic sauce. Allow prawns to marinate in the sauce while you warm up the grill.
6. If your prawns are jumbo or large enough that they won't fall through the grill, place directly on the grill. If your prawns are smaller, spread a piece of tin foil or banana leaf on the grill first, then place prawns on top. OR skewer the shrimp with satay/brochette sticks.
7. Baste the prawns the first time you turn them with a little of the left-over sauce from the bottom of the bowl. Grill 3-5 minutes each side. Prawns are done when the flesh turns from translucent to pinkish-white (the shells turn a very attractive bright pink).
8. Serve immediately. Note the shell actually makes them easier to eat (a nice finger food!). OR plate them up, adding fresh lime (or lemon) wedges on the side and a sprinkling of fresh coriander. Equally excellent on their own or with rice. ENJOY!

Thai Tempura

This Thai version of tempura features oysters in a crispy batter with crunchy vegetables. In Thailand, "Hoi Tod" is made several ways - either as a fried pancake, or as a kind of tempura (as in this recipe). And it can be made with either mussel or oyster meat. For this recipe, I used oysters since they're easier to find already cooked and smoked (in the tin). New Zealand green "Kiwi" mussels will work too. This easy dish makes an excellent appetizer, snack, or main entree. Yum!

Prep Time: 8 minutes

Cook Time: 5 minutes

Total Time: 13 minutes

Ingredients:

• 1 can smoked oysters, OR 1 dozen cooked mussels (such as New Zealand Green "Kiwi" Mussels), thawed
• 1+1/2 cups bean sprouts
• 3 spring onions (scallions), sliced
• 1 red bell pepper, de-seeded and chopped into small pieces
• optional: 1 red or green chilli, minced (omit if you want your tempura mild)
• approx. 1 cup vegetable oil (such as canola) for frying
• optional: 1 medium or large tomato, chopped into small pieces
• TEMPURA BATTER:
• 1/2 cup regular flour (for a healthier batter, you can use spelt or whole wheat)
• 1/2 cup cornstarch
• 1/2 cup tapioca or rice flour (Note: if you don't have these flours, simply use equal parts cornstarch & regular flour)
• 2 Tbsp. baking powder
• 1 cup cool or cold water
• 1 tsp. sugar
• 2 eggs, beaten
• 1 Tbsp. fish sauce (or more to taste)
• TO SERVE:
• handful of fresh coriander
• Thai Sweet Chilli Sauce, OR regular chilli sauce

Preparation:

1. First, prepare the oysters or mussels. Rinse and remove mussels from shells (if using), or drain the oysters. Place next to the stove.
2. Prepare the vegetables and also place them next to the stove.
3. Now prepare the tempura batter. Stir the flours, baking powder, and sugar together. Then add the water, eggs, and fish sauce. Stir until smooth. (If necessary, use a whisk to get rid of any lumps.)
4. Heat oil in a wok or frying pan over medium-high heat. Oil is usually ready to use when bubbles begin to rise from the bottom of the pan.To make sure oil is hot enough, dip your spoon in the batter and drop a little into the oil. If the batter sizzles and cooks, the oil is ready.
5. Once the oil is hot enough, you can turn the heat down to medium (or around #6 on the dial). Don't overheat the oil, or it will splatter.
6. Now ladle some of the tempura batter into the oil. You can make your tempura "pankcakes" as large or small as you like, depending on how much batter you use at one time.
7. Immediately, while your first tempura pancake cooks, drop a few oysters (or mussel meat) into it. Also sprinkle on some of the vegetables - bean sprouts, red pepper, green onion, plus chili and tomato (if using). Try to spread these ingredients out over the surface of the pancake.
8. Allow to fry 30 seconds or so. When the pancake begins to look crusty around the outside, it's time to flip it. Using a spatula (or "egg flipper"), turn the tempura pancake over in the oil to cook the other side. Do this carefully so the oil doesn't splatter. (The ingredients you just added will stay in the pancake.)
9. The pancake is done when both sides are light golden brown. Remove pancake from the oil and leave to drain on an absorbant kitchen towel or paper towel.
10. Repeat until all the batter and other ingredients are used up.
11. Place the pancakes on a plate (on a bed of lettuce, if you want to make this dish look extra special). Sprinkle fresh coriander over, and serve while hot with Thai sweet chilli sauce, or regular chilli sauce. Enjoy!!

Thai Steamed Mussels with Lemongrass and Fresh Herbs

This fragrant steamed mussel recipe makes a superb gourmet appetizer to serve guests, or that very-special-someone in your life. Thai herbs and spices, such as lemongrass, lime leaf, fresh coriander and basil, create a wondrous broth that marries perfectly with the taste of the mussels without ever overpowering them. As a bonus, this mussel recipe is simple to put together and will be ready in just minutes. Pair with a nice wine and good company, and ENJOY!

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Ingredients:

• SERVES 2-4
• approx. 1 lb. fresh mussels, cleaned
• 1/2 cup good-quality chicken broth/stock
• 1 stalk fresh lemon grass - see preparation below
• 2-3 kaffir lime leaves (available in the freezer section of your local Asian food store)
• 1/4 cup white wine (or white cooking wine)
• 1 Tbsp. rice vinegar (or substitute white or apple cider vinegar)
• 1-2 fresh red chilies, finely sliced (omit for milder mussels)
• 2-3 Tbsp. fish sauce, to taste - available by the bottle at Asian food stores
• 1 Tbsp. brown sugar
• 1/2 cup chopped fresh coriander (leaves + stems), plus another handful (leaves) for topping
• 1 Tbsp. minced garlic
• 2 tsp. cornstarch dissolved in 1 Tbsp. water
• handful fresh basil (chop leaves if large)
• lemon or lime wedges to serve

Preparation: 

1. Pour chicken stock into a wok or large frying pan (Note that you will also need a tight-fitting lid).
2. Add the minced lemongrass (including the upper stalk), plus the lime leaves. Bring to a boil over high heat, then reduce to medium-high.
3. Add the wine, vinegar, chilies, fish sauce, sugar and 1/2 cup chopped coriander. Stir to incorporate.
4. When sauce is gently boiling, add the mussels. Stir them in, then cover with a tight-fitting lid. Allow to cook for 2-3 minutes.
5. Remove lid and gently stir the mussels. If some of them still haven't opened, put the lid back on and allow to cook 1 more minute.
6. Reduce heat to low and add the garlic, gently stirring it in.
7. Push mussels aside to reveal the sauce. Add the dissolved cornstarch to sauce, stirring well to incorporate. Sauce should thicken in about 30 seconds. As it thickens, gently stir the mussels to combine with the thickened sauce.
8. Remove from heat. Taste-test the sauce, adding more fish sauce if not salty enough. If too salty, add a squeeze or two of lime or lemon juice. If too sour, add 1-2 more tsp. sugar. If not spicy enough, add more fresh garlic and/or fresh chili.
9. When you're happy with the taste, scoop or slide mussels into a large serving bowl (or individual bowls). Pour the remaining sauce on top. Finish with generous sprinklings of fresh coriander and basil. Add lemon or lime wedges on the side.
10. Serve with rice or crusty French loaf to help soak up the juices. A good white or blush wine pairs nicely with this dish. ENJOY!

Thai Seafood Noodle Salad

Every bite of this sumptuous seafood salad offers a taste-explosion of Thai flavors! At the same time, the dressing never overpowers the fresh taste of the seafood, but rather brings out all of its natural succulence. While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best! Makes a great appetizer, side dish, or even a main course thanks to the addition of gluten free silvery glass noodles.

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients:

• 2 cups or 200 g. glass or "cellophane" noodles (also known as "bean thread" because they're made with bean flour)
• 15 oz./400 g. mixed fresh (or frozen) seafood, such as shrimp, squid, clams, cuttlefish, mussels, etc..
• 1 stalk lemongrass, thinly sliced (for more on preparing lemongrass, see below)
• approx. 1 loose cup of fresh coriander
• approx. 1 loose cup of fresh basil (both Thai holy basil and sweet Italian basil will work)
• 3 spring onions (scallions), sliced
• 1 fresh tomato, cut into small wedges
• 1 small or 1/2 medium cucumber, cut into matchstick-like pieces
• SALAD DRESSING:
• juice of 1 lime (3-4 Tbsp., or substitue lemon juice)
• 4 Tbsp. fish sauce
• 2 Tbsp. regular soy sauce (or wheat-free soy sauce for gluten-free diets)
• 1-3 tsp. chilli sauce (1=mild, 2=medium, 3+=hot); OR substitute 1-3+ fresh red or green chillies. minced
• 5 cloves garlic, minced
• 1/3 cup fresh, chopped coriander, including stems
• Optional: 1 tsp. sugar (if you prefer salty and sour flavors over sweet, omit the sugar)
• TO SERVE: (optional)
• a bed of lettuce or Chinese cabbage on which to place the salad

Preparation:

1. Soak the noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).
2. While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.
3. Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.
4. Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).
5. Add the seafood and boil for 1-2 minutes, or just until seafood is cooked. Try not to overcook, as this will make it rubbery.
6. Drain seafood, including lemongrass. Rinse with cold water. Add the drained seafood & lemongrass to the mixing bowl (along with the noodles).
7. Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.
8. Now pour the salad dressing overtop, tossing well to combine.
9. Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar.
10. If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.
11. To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage. This salad marries well with a cold lager or chilled glass of your favorite white wine. Enjoy!

Thai-style Iced Coffee Recipe

This Thai iced coffee recipe is easy to make, and makes a great drink to have in the fridge on hot summer mornings - or anytime you want an energy boost. This iced coffee recipe starts with strongly-brewed coffee, so it's a great way to use up cold coffee leftovers. Just stir in a few ingredients - including some warm spices - and refrigerate until cold, or add ice cubes and a straw for a superb iced coffee drink. Cheers!

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Ingredients:

• MAKES 4 SERVINGS
• 4 cups hot, strongly brewed coffee - leftover coffee works well if reheated
• 1/3 to 1/2 cup canned sweetened condensed milk
• 1/4 tsp. cinnamon
• optional: 1/4 tsp. cayenne pepper (this gives the coffee a little bit of a kick)
• Optional Garnish: whole star anise, ice cubes

Preparation:

1. If using cold, leftover coffee, pour it into a pot or sauce pan and reheat. If using fresh coffee, pour it directly into a pitcher. Note that strong coffee works the best for this recipe.
2. Add the spices and sweetened condensed milk and stir well to incoporate. Taste-test to see how sweet you want it. The more condensed milk you add, the richer (and sweeter) it will be. Adjust according to your taste.
3. Pour or ladle coffee into a pitcher and refrigerator until cold. Or serve immediately over a glass of ice.
4. If serving from the pitcher, first stir the coffee well, then pour into glasses or mugs. If desired, decorate with whole star anise (this will also add another subtle layer of spice to the coffee) - simply "float" them on the surface (see photo). Ice cubes and straws can also be added. ENJOY!

Thai Mango-Coconut Bubble Tea

 

For this Thai Mango-Coconut Bubble Tea, you will need:

• 1 package tapioca pearls (made for bubble tea)
• Thai red tea OR regular black or orange pekoe tea (regular 'Red Rose' tea works well)
• 1 ripe mango (OR substitute 2-3 cups frozen mango)
• natural syrup, such as maple syrup (OR substitute sugar)
• 1-2 cans coconut milk (1 can will serve 2 people)
• crushed ice or ice cubes

Optional Ingredients:

• regular milk or cream, OR good-tasting soy milk, OR sweetened condensed milk
• straws (bubble tea straws work best)

Tips on Ingredients/Substitutions:

• It's best to use the black, green, or multi-colored tapioca pearls made specifically for bubble tea. These are available in most Asian food stores, and also online. Regular tapioca pearls will disappoint, as they fall apart when cooked.
• Use one of the milk options listed above if you prefer your bubble tea creamy.

Thai-style Iced Tea

Thai iced tea is easy to make and wonderfully refreshing to drink. Various types of tea can be used in this recipe for iced tea, from Ceylon to orange pekoe (or any black tea, such as Assam) to green tea. While packaged iced tea mixes appear attractively easy to make, once you try making iced tea from scratch, you'll wonder why you never did it before - it's nearly as easy, and tastes far better! It's also healthier for you (no chemicals, colorings, or preservatives). So make up a jug of Thai iced tea today and see for yourself how simple and thirst-quenching it is!

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• SERVES 2 (Double the recipe for 4 or more)
• 4 cups boiling water
• 4 tea bags (such as Assam, Orange Pekoe, Ceylon, etc..) OR 4 tsp. loose black tea (e.g. Lipton's Yellow Label)
• juice of 1 fresh lime or lemon
• 1 inch piece galangal OR ginger, grated
• 1/4 to 1/3 cup white sugar (taste-test for sweetness, adding more sugar as desired), or equivalent of syrup
• pinch of salt
• ice cubes or crushed ice
• optional: 1-2 drops jasmine essence (available in tiny bottles at Asian/Chinese food stores)
• garnish: slices of fresh lime or lemon and sprigs of fresh mint or basil

Preparation:

1. Boil 4 cups water in a pot on the stove (I use a pot instead of a kettle, which makes adding the other ingredients easier).
2. Add the loose tea or tea bags. Stir well. Allow tea to steep for at least 5-6 minutes while you add the other ingredients.
3. Grate the galangal or ginger into the tea (it doesn't have to be grated too finely, as the larger pieces will be strained out later). Stir well.
4. Add the sugar or syrup, starting with 1/4 cup. Stir to dissolve. Taste-test for sweetness, adding more sugar (1-2 Tbsp. at a time) until your desired sweetness level is reached.
5. Squeeze the lime or lemon juice into the tea, and add a pinch of salt. Stir well.
6. If using, add 1-2 drops of jasmine essence. Note: Be careful not to add much more than 2 drops, or your iced tea will turn out too "perfumed".
7. If you have been using tea bags, use a spoon to press them to the side of the bowl before removing them (to extract as much of the tea as possible).
8. Using a strainer and a ladle, strain the tea into a jug. Place jug in the refrigerator for an hour, or until tea is cold. OR, if you want to enjoy the tea right away, strain into glasses filled with ice.
9. Garnish the glasses with fresh lime slices and sprigs of fresh mint or sweet basil. Add straws if desired. ENJOY!!