Everything In Thailand "Esarn Food"

Thursday, February 10, 2011

Thai Language - Lesson 03

1 a.m. - dtee neung
2 a.m. - dtee song
3 a.m. - dtee sam
4 a.m. - dtee see
5 a.m. - dtee har
6 a.m. - hok mong chao
7 a.m. - jed mong chao / neung mong chao
8 a.m. - bad mong chao / song mong chao
9 a.m. - gow mong chao / sam mong chao
10 a.m. - sib mong chao / see mong chao
11 a.m. - sib et mong chao / har mong chao
12 p.m. - tee-ung wan
1 p.m. - bai mong
2 p.m. - bai song mong
3 p.m. - bai sam mong / sam mong yen
4 p.m. - bai see mong / see mong yen
5 p.m. - har mong yen
6 p.m. - hok mong yen
7 p.m. - neung toom
8 p.m. - song toom
9 p.m. - sam toom
10 p.m. - see toom
11 p.m. - har toom
12 a.m. - tee-ung keun

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Wednesday, February 9, 2011

มะเขือยาวผัดเต้าเจี้ยวหมูสับ

มะเขือยาวผัดเต้าเจี้ยวหมูสับ เป็นกับข้าวจานหนึ่งที่คนไทยนิยมรับประทานกันมาก เนื่องจากวัตถุดิบหาได้ง่าย วิธีการทำก็ไม่ยุ่งยาก และยังมีรสชาติที่อร่อย มะเขือยาวมีชื่อพื้นบ้านว่า มะเขือขาว ปัจจุบันมะเขือยาวมีหลายหลากสี ได้แก่ สีเขียวอ่อน สีม่วงคล้ำ สีขาว หรือสีม่วงปนขาว เป็นต้น มะเขือยาวมีคุณค่าทางโภชนาการหลายอย่าง คนไทยนิยมนำมาทำเป็นอาหารหลายชนิด เช่น ยำมะเขืออยาว , ตำมะเขือ เป็นต้น

ส่วนผสม

มะเขือยาว 2 ลูก, จะใช้แบบสีเขียวหรือสีม่วงก็ได้
หมูสับ หรือไก่สับ 150 กรัม
โหระพา 2-3 ช่อ
พริกขี้หนู 3-5 เม็ด, เด็ดขั้ว (แล้วแต่ชอบเผ็ดมากน้อย)
กระเทียม 2 กลีบ, ปอกเปลือก
เต้าเจี้ยว 1 ช้อนโต๊ะ
ซีอิ้วขาว 1 ช้อนโต๊ะ
น้ำปลา ½ ช้อนโต๊ะ
น้ำตาล 2 ช้อนชา
น้ำมันพืช 2 ช้อนโต๊ะ
เกลือป่นนิดหน่อย
น้ำเปล่า ¼ ถ้วยตวง

วิธีทำ
1. นำโหระพาและนำมะเขือยาวไปล้างน้ำให้สะอาด นำโหระพามาสะเด็ดน้ำแล้วเด็ดเป็นใบๆ พักไว้ ส่วนมะเขือยาวนำมาตัดขั้วทิ้ง แล้วนำไปหั่นแฉลบหนาประมาณ 1.5-2 นิ้ว (หรือจะผ่าตามยาวตลอด แล้วหั่นเป็นชิ้นตามขวางขนาดชิ้นละ 1 นิ้วเศษก็ได้) นำมะเขือที่หั่นแล้วไปแช่น้ำให้ท่วม ใส่เกลือป่นลงไปเล็กน้อย จะทำให้มะเขือยาวไม่คล้ำ2. นำพริกขี้หนูกับกระเทียมมาตำรวมกันพอหยาบ พักไว้
3. นำกระทะไปตั้งบนไฟกลาง ใส่น้ำมันพืชลงไปในกระทะ พอกระทะเริ่มร้อนให้ใส่กระเทียมและพริกที่ตำไว้ลงไปผัด ผัดพอหอม จากนั้นใส่หมูสับลงไปผัดพอสุก จึงใส่มะเขือยาวที่แช่ในน้ำเกลือลงไป (สะเด็ดน้ำก่อนใส่)
4. ปรุงรสด้วยเต้าเจี้ยว, ซีอิ้วขาว, น้ำปลา และน้ำตาล เติมน้ำเปล่า ¼ ถ้วยตวงลงไป ผัดให้เครื่องปรุงเข้ากัน จากนั้นเอาฝาหม้อหรืออะไรก็ได้ปิดกระทะไว้ รอให้มะเขือสุกประมาณ 4-5 นาที จากนั้นจึงเปิดฝาหม้อออก ผัดต่อให้เข้ากัน สุดท้ายจึงใส่ใบโหระพาที่เด็ดไว้ลงไป ผัดให้ใบโหระพาอ่อนตัว จึงปิดไฟ ยกลงและตักใส่จานเสริ์ฟ (การผัดมะเขือยาวนี้ บางที่ก็นิยมนำเอามะเขือยาวที่หั่นไว้แล้วไปต้มในน้ำร้อนประมาณ 2-3นาทีก่อน เมื่อถึงเวลานำมาผัด จะทำให้มะเขือยาวนิ่มและสุกเร็วขึ้น)

Stir fried eggplant with fermented soybean and minced pork (Ma-keua Yaao Pad Tao Jieow Moo Sap)

Stir fried eggplant with fermented soybean and minced pork (Ma-keua Yaao Pad Tao Jieow Moo Sap) is one of the rice side dishes that is popular for many Thai people to eat. Because the ingredients are easy to find, it is simple to make and it still tastes delicious. Thai Eggplant is commonly known as white eggplant. Even so, you will find that there are so many colors of eggplant including light green, dark purple, white, or dark purple mixed with white, etc. Eggplant has a lot of nutrition. Thai people often use it to make many dishes such as eggplant salad (Yum Ma-keua Yaao), pound eggplant (Tum Ma-keua), etc.

Ingredients

2 eggplants, can use either green or purple eggplant
150 grams (5 ounces) minced pork or minced chicken
2-3 bunches of Thai sweet basil
3-5 Thai fresh chili (Phrik Khee Nuu), take the stems off (depends on how spicy you like)
2 cloves garlic, peeled
1 Tbsp fermented soybean
1 Tbsp soy sauce
½ Tbsp fish sauce
2 tsp sugar
2 Tbsp vegetable oil
A little bit of salt
¼ cup water

How to do…
1. Rinse the basil and the eggplants with water thoroughly. Drain the basil and pluck the leaves to set aside. Cut off the eggplants ends. Then chop the eggplants into an oblique shape about 1.5-2 inches thick (or cut in half lengthwise first and then slice crosswise into about 1 inch sized pieces each). Soak the sliced eggplant in water. Add a slight pinch of salt into it, this will help the eggplants from turning dark.
2. Pound Thai fresh chili and garlic together just enough to be coarse, set aside.
3. Set the pan on medium heat. Add vegetable oil into the pan. When the pan is hot, put the pounded garlic and chili to fry until fragrant and then add the minced pork to fry until it is done. Then add the soaked eggplants into it (drain before putting it in).
4. Season with fermented soybean, soy sauce, fish sauce and sugar. Add ¼ cup water, stir the ingredients well together. Then put the lid on to cover the pan. Wait for the eggplants to cook for about 4-5 minutes and then open the lid. Stir again. Last, add the basil leaves. Fry until the basil leaves get soft. Turn off the heat, lift the pan off the heat and put the stir fry on the plate. (To stir fried the eggplant like this some places like to cook the sliced eggplants in hot water about 2-3 minutes prior to frying. When it is time to fry this will make the eggplants soft and cook quickly).

ขนมเต้าส่วน

เต้าส่วน เป็นชื่อของหวานชนิดหนึ่งของไทยชนิดหนึ่งที่ได้รับเอาวัฒนธรรมมาจากชนชาติจีน ทำด้วยแป้งเปียกกวนกับถั่วเขียวที่เอาเปลือกออก, ต้มกับน้ำตาล แล้วราดน้ำกะทิ จะมีรสชาติที่ออกหวาน เค็มและมันปนกัน

ส่วนผสม

ถั่วเขียวซีก หรือถั่วเขียวกระเทาะเปลือก (บางคนก็เรียกว่าถั่วเหลือง) ½ ถ้วยตวง
หัวกะทิ 1/2 ถ้วยตวง
น้ำตาลทราย 6-7 ช้อนโต๊ะ
แป้งมัน หรือแป้งข้าวโพด 1 ช้อนโต๊ะ
เกลือป่น 1/4 ช้อนชา
แป้งข้าวเจ้า 1/2 ช้อนชา
น้ำเปล่า 2 ถ้วยตวง

วิธีทำ
1. นำถั่วเขียวซีกมาล้างน้ำทำความสะอาด แล้วแช่น้ำทิ้งไว้ 2-3 ชั่วโมง เวลาผ่านไปจะได้ถั่วที่บานเต็มชาม จากนั้นจึงนำถั่วไปใส่ในตะแกรงและสะเด็ดน้ำไว้
2. นำถั่วเขียวซีกที่สะเด็ดน้ำแล้วไปห่อด้วยผ้าขาวบางและนำไปนึ่งในหม้อนึ่งจนสุก (ใช้เวลาประมาณ 20 นาที)
3. ระหว่างที่รอให้ถั่วที่นึ่งสุกอยู่นั้น ก็มาทำน้ำกะทิสำหรับราดหน้า โดยนำหัวกะทิไปผสมกับเกลือป่นและแป้งข้าวเจ้าในหม้อ ยกหม้อขึ้นตั้งไฟอ่อนๆ หมั่นคนไปมาซักพักประมาณ 1-2นาทีจนแป้งสุก (ระวังอย่าให้เดือด) จึงปิดไฟ และพักไว้
4. เมื่อถั่วนึ่งสุกแล้วจึงยกลงเทใส่ชาม จับชามเขย่าไปมาเบาๆ ให้ถั่วไม่จับเป็นก้อน พักไว้
5. นำน้ำเปล่า 2 ถ้วยตวงใส่หม้อและยกขึ้นตั้งไฟร้อนปานกลาง จากนั้นจึงใส่น้ำตาลทรายลงไป คนจนละลายดี (ถ้าใครชอบหวานมากก็เพิ่มน้ำตาลเองตามใจชอบ)
6. นำแป้งมันไปผสมกับน้ำเปล่าเล็กน้อย คนจนแป้งละลายและไม่จับตัวกันเป็นก้อน (ห้ามใส่แป้งมันในน้ำร้อนโดยตรงเด็ดขาด เพราะจะทำให้แป้งจับตัวกันเป็นก้อนๆ) พอหม้อน้ำตาลเริ่มเดือดจึงค่อยๆ เทแป้งมันที่ผสมน้ำไว้ลงไปทีละน้อย ในขณะเดียวกันก็คนเร็วๆให้เข้ากัน จนแป้งสุกใสและข้นเหนียว จึงใส่ถั่วเขียวนึ่งที่เตรียมไว้ลงไป คนให้ถั่วกระจายทั่ว จึงปิดไฟ
7. ตักเต้าส่วนใส่ถ้วย ราดหน้าด้วยน้ำกะทิเล็กน้อย พร้อมเสริ์ฟได้ทันทีทั้งร้อนและเย็น

เคล็ดลับ : อย่าข้ามขั้นตอนโดยใส่ถั่วก่อนแป้งมัน เพราะจะทำให้น้ำขุ่น และถั่วจะดูดน้ำทำให้บานเพิ่มขึ้นอีกไปอีก และเมื่อเต้าส่วนเย็นตัวลงอาจทำให้แป้งมันคืนตัวได้

Ka-nom Tao Suan

Tao Suan is the name of a Thai dessert that originally came from China. It is made of boiled soybeans that have the shell removed and are then stirred together with flour paste and sugar. Then you pour the coconut milk on top. It has sweet, salty and nutty taste mixed together.

Ingredients

½ cup split mung beans, or peeled mung beans (some people call soybean)
½ cup concentrated coconut cream (this is the thick cream on the top of canned coconut milk)
6-7 Tbsp sugar
1 Tbsp tapioca flour or corn starch
¼ tsp salt
½ tsp rice flour
2 cups water

How to do…
1. Wash the split mung beans with water thoroughly. And leave them to soak in the water for about 2-3 hours. When the time is over the beans will bloom all over the bowl. Then put the beans in a sieve and let the water drain.
2. Wrap the drained and split mung beans with a thin white cloth (cheesecloth is good) and put it in the steamer. Steam until the beans are done (it usually takes about 20 minutes).
3. While waiting for the beans to be cooked, it’s time to make the coconut milk for topping. Start by mixing the concentrated coconut cream with salt and rice flour in a pot first. Then put the pot over the low heat. Stir back and forth for about 1-2 minutes until the flour is cooked (careful not to boil). Turn off the heat and set it aside.
4. When the beans are cooked then pour them into a bowl. Shake the bowl lightly to make sure the beans won’t stay in a lump. Set aside.
5. Add 2 cups of water into a pot and put the pot over medium heat. Then add sugar, stir until all the sugar is melted (if anyone likes it sweet, add more sugar as you like).
6. Mix the tapioca flour with a little bit of water. Stir until the flour dissolves and does not stick together (putting tapioca flour into hot water directly is strictly prohibited, it will make the flour stick and clump together). When the pot starts to boil, then pour the flour mixture into the pot gradually while quickly stirring at the same time. Stir until it gets shiny and thick and then add the steamed mung beans. Stir until the beans are spread evenly in the pot then turn off the heat.
7. Scoop Tao Suan into a bowl. Put a little bit of coconut milk on top. Serve immediately, either hot or cold.

Tip: Do not skip the steps by adding the steamed mung beans into the pot before adding the tapioca flour. Because it will make the water get cloudy. The beans also will absorb all the water and make the beans bloom more. And when Tao Suan cools down could make the tapioca flour revert to the original form.

Tuesday, February 8, 2011

เมี่ยงลาว (Meiy Loas) Style - นาย อร่อย

= การเตรียมเครื่องปรุง =
1.ผักกาดหอม 1/2 กิโลกรัม
2.หอยแคลงสดลวกไม่ต้องสุก 1 กิโลกรัม
3. หมูบดคั่วให้สุก 1/2 กิโลกรัม
4. กุ้งแห้งใหญ่ 2 ขีดครึ่ง
5. เส้นหมี่ 1/2 กิโลกรัม
การทำน้ำจิ้มซีฟู้ด
1.ตำพริกขี้หนู 4~5 เม็ดและกระเทียมกลีบ 4~5 กลีบ เข้าด้วยกัน
2.ใส่น้ำตาลปิ๊บ 1 ช้อนโต๊ะตำเข้าด้วยกัน
3.ใส่น้ำปลาลงไปในครกเลย 4~5 ช้อนโต๊ะ
4.ปรุงรสด้วยน้ำมะนาว 2~3 ช้อนโต๊ะและผงชูรส 1/2 ช้อนชา
แค่นีก็จะได้น้ำจิ้มซีฟู้ดรสเด็ดแล้ว อยากเพิ่มรสชาดไหนเพิ่มได้เลยตามใจชอบ

= วิธีการรับประทาน =
1.ฉีกใบผักกาดหอมประมาณพอคำ
2.ใสหมี่พอคำ
3.ใสกุ้งแห้ง 1 ตัวหอยแคลง 1 ตัว หมูบดพอคำ
4.ใสน้ำจิ้มแล้วห่อใบผักกาดหอมเข้าปากได้เลย
สูตรนี้เป็นของนายอร่อยไม่มีที่ไหน อร่อยมากรับประทาน 4~5 ท่านก็จะอร่อยมากขึ้นไปใหญ่
สนนราคาอยู่ที่ 80~100 บาท
ขอบคุณมากครับ จากนายอร่อยเจ้าเก่า

Somboon Restaurant: The best seafood in Bangkok

Since 1969, Somboon Seafood started a business of restaurant serving Seafood, Chinese food and beverage. From 1 block of commercial building at SamYan (beside the commerce and accountancy faculty, Chulalongkorn, i.e. Jamjuree Square, Somboon was becoming well-known more and more from his special menu which is so-called "Fried Curry Crab". With the original and extraordinary recipe, this menu becomes a brand identity of Somboon Seafood accordingly. Until now Somboon Seafood has opened 5 branches as follows:

1. Bantadthong Branch
2. Surawong Branch
3. Ratchada Branch
4. UdomSuk Branch
5. SamYan Branch re-opening in the beginning of July 2008

Website : http://www.somboonseafood.com

Top five restaurants in Bangkok

1. Zanotti II Ristorante Italiano

Foodies are in general agreement that some of the best Italian food to be found in Southeast Asia is in Bangkok. So it's no wonder then that the city's iconic Zanotti Il Ristorante Italiano has not only remained in our survey's Top 20 ranking but risen six positions to take 13th spot this year. Chef-owner Gianmaria Zanotti's first (and now flagship) Italian restaurant has garnered a loyal following since it opened for business over a decade ago and no wonder. The menu, which showcases the Piedmontese cuisine of chef Zanotti's hometown of Turino, is mind-bogglingly extensive. The food is hearty and the portions generous, with most of the ingredients imported from wherever they're produced best. But, most importantly, the pleasure of visiting this Bangkok dining institution is as much about the scene, ambience and service as it is about the food.
- 1F Saladaeng Main Road, Colonnade Condominium, 21/2 Silom Road, Silom Bangrak, Bangkok, Thailand
- Tel: 66 2 636 0002 http://www.zanotti-ristorante.com/

2. Bo.lan

Hot newcomer Bo.lan is more than just a restaurant. Co-owners and chefs Duangporn Songvisava and Dylan Jones are preserving, reviving and celebrating the best regional Thai dishes, including those rarely found outside of Thai homes. Sticking steadfastly to the traditional principles of Thai cooking (trips to the fresh market twice a day, and creating everything from scratch, right down to the pork floss that adorns superb bowls of curry), the couple serves up dishes like a salad of grilled banana blossom and a deeply savoury and feisty cassia leaf curry (gaeng khi lek) with slow-grilled beef. The Bo.lan Balance menu, which usually features five seasonal specialties, is a great introduction to the splendours of this kitchen.
- 42 Soi Pichai Ronnarong Sukhumvit, 26 Road, Klong Klongteoy, Bangkok, Thailand
- Tel: 66 2 260 2962 http://www.bolan.co.th/

3. New York Steakhouse

The walls, while dark wood and plush leather lend a masculine ambience - indeed, a slice of New York has been transported to Bangkok, complete with the great steaks that New Yorkers love. Widely regarded as Bangkok's top steakhouse, New York serves excellent grain-fed US-certified Angus beef in every incarnation. There is also a list of 19 martinis to go with your meal.

- 2F JW Marriott Hotel Bangkok, 4 Sukhumvit Soi 2 Bangkok, Thailand
- Tel: 66 2 656 7700 http://www.marriot.com/

4. Le Normandie

Le Normandie counts politicians, socialites and royalty among its clientele. It sticks steadfastly to the old world formality of fine dining - compulsory dinner jacket and tie, private lift access and flawless service. Top chefs from around the world - including Thomas Keller and Jean-Georges Vongerichten - routinely guest in the kitchen, sealing Le Normandie's reputation as a premier fine dining venue. Its French menu offers treasures like handmade goose liver ravioli with truffle sauce, and a slowcooked lamb shoulder that never fails to impress.
- Mandarin Oriental Bangkok, 48 Oriental Avenue, Bangkok, Thailand
- Tel: 66 2 659 9000 http://www.mandarinoriental.com/Bangkok

5. Erawan Tea Room

The Erawan Tea Room is an oasis of cool and comfort, a fine retreat from the heat and spectacle of Bangkok. Amid interiors designed by Tony Chi - which bids one to relax and expunge haste - is thoughtful service and a list of delicious Thai snacks including minced pork and water chestnuts wrapped with egg noodles, or an afternoon tea set that features freshly baked scones served with Chiang Mai strawberry jam. At lunch and dinner, the Tea Room serves excellent traditional Thai cuisine.
- 2F Grand Hyatt Erawan Bangkok, 494 Rajadamri Road, Bangkok, Thailand
- Tel: 66 2 254 1234

Winners of Bangkok Best Eats 2010 - Part 1

Best sushi bar: Maru

Best Eats expert panelist chef Ian Kittichai calls unassuming Maru his top pick for "very good custom sushi."
Chef McDang agrees, noting that while there are many great Japanese restaurants in Bangkok, "this one is very personal. Nice and quiet, tucked away, very friendly."
"It's all done traditionally with Japanese style, as the owner is Japanese," says McDang. "He knows that I like things that are unusual and that I have to have an education in the culinary arts of the Japanese culture. 'What do you have, why do you use these ingredients?' He will educate you."
Located in the Japanese enclave of Thong Lor, where Japanese restaurants outnumber Thai restaurants, the 12-year-old Maru is where Japanese executives dine without worrying about the cost.
"So bloody expensive I have to go dutch,” laughs McDang. "But it's worth it; really fresh and inventive. Everything about eating Japanese at Maru is an experience. My palate gets to taste very different things every time I go."
95/5-6 Thong Lor Soi 3, Sukhumvit Soi 55. Tel: +66 (0)2 712 5001. Open daily, 5 p.m.-midnight

Best Thai noodles: Boat noodles at Provence Cafe

Provence Cafe, inside Bangkok's Peninsula Plaza, has a huge menu of satisfying pasta, seafood and meat dishes. But it's the Thai noodle dishes that get local foodies salivating.
When prime ministers and celebrities like TV host Chef McDang are coming to your restaurant specifically for your boat noodles, you know you're doing something right.
The noodles are handmade onsite while all the ingredients are fresh, including the imported beef. But it's the perfectly seasoned broth that really makes this dish a Bangkok standout.
In fact, the owner tells us that its regulars are so addicted to the chef's broth that they know right away if she's on holiday and someone else is working in the kitchen.
Provence now has a branch in Gaysorn Plaza as well, but for the freshest noodles, McDang recommends sticking to the original, in Peninsula Plaza.
Peninsula Plaza, 153 Rajdamri Road. Tel: +66 (0)2 652 1399. Open daily, 10 a.m.-9p.m

Best Peking duck: Great Shanghai

"Great Shanghai has bland décor and dicey service, but the duck is pure bliss," says Bangkok 101 publisher and Best Eats dining expert Mason Florence. "Succulent meat and crispy skin."
The staff take great pains to make sure there isn't a spot of fat left on the skin when it hits your plate, expertly de-fatting it at your table.
Accompanying the duck slices are thin, non-sticky but soft and moist pancakes and what just might be Thailand's best Peking duck sauce -- homemade hoisin with the perfect balance of sweetness and saltiness.
The huge restaurant features authentic Cantonese cuisine, but the Peking duck is what everyone comes for.
648 Sukhumvit Road soi 24, BTS: Phrompong. Tel: +66 (0)2 258-7042. Open daily for lunch 11 a.m.-2 p.m. and dinner 6-10 p.m.

Best Sunday brunch: Four Seasons Bangkok

It took a while for the concept of Sunday buffet brunch to catch on in Bangkok, simply because “Thais eat mini meals," says Chef McDang. "Brunch is a very Western concept."But caught on it has, with the Four Seasons edging out some stiff competition to top our list of Best Brunches. As business owner and Best Eats judge Suki points out, the table service and pure selection gives it the advantage.You don't have to line up and wait for the chefs to prepare your dishes. Simply leave a card with your table number on it and they'll bring it to you when it's ready.Just be sure to pace yourself. The granddaddy of Bangkok brunches, the Four Seasons lays out dozens of serving tables that groan beneath the weight of fresh Sydney rock oysters, lobster, Indian, pasta, Middle Eastern kebabs, lamb chops, steak, veal, roast duck, cheeses, sushi and caviar.And because Sunday calories don't count, the dessert table includes tiramisu and peach creme brulee. Even for a five-star hotel, this brunch is extravagant.Wash it all down with champagne or mimosas and your Sunday afternoon just got a whole lot more interesting.
Four Seasons Hotel. 455 Rajadamri Road, BTS: Chidlom or Rajdamri. Tel +66 (0)2 253 9195. Brunch from noon-3 p.m., http://www.fourseasons.com/

Best som tam restaurant: Som Tam Nua

"Som Tam Nua has got the art of papaya salad nailed, in more varieties than one can imagine. Be prepared to queue up for a table," says Thai 101 publisher Mason Florence.
In business for almost a decade, Som Tam Nua has never lost it charm nor its popularity. With modern décor, the place is always packed full during peak hours.
It is more of an eat-and-run place rather than a chill out spot, serving flavorful Isaan dishes including the popular phad kanomjeen (stir-fried rice noodles) and fried chicken.
392/14 Soi Siam Square 5, Rama 1 Road. Tel +66 (0) 22 51 4880. Open daily, 10:45 a.m.-9.30 p.m.

Monday, February 7, 2011

เมี่ยงปลาทู(Meiy Pha Tho)

= การเตรียมก่อนการปรุง =
1.ปลาทูขนาดพอเหมาะ 4~5 ตัว
2.ผักกาดหอม 1/2 กิโลกรัม
3.น้ำมันพืช 1 ขวดกลาง
4.เส้นใหญ่ก๋วยเตี๋ยว 1/2 กิโลกรัม
5.ถั่วลิสงคั่วแล้ว 1 ช้อนโต๊ะ
6.น้ำตาลปี๊บ 1 ช้อนโต๊ะ
7.น้ำปลา 3~4 ช้อนโต๊ะ
8.ผงชูรส 1ช้อนชา
9.พริกขี้หนูสด 5~6 เม็ดพร้อมกระเทียม 4~5 กลีบ
10.น้ำมะนาว 1 ช้อนโต๊ะ

= วิธีการทำ =
1.เทน้ำมันพืชใส่กระทะนำปลาทูมาทอดให้กรอบและแกะเอาก้างออกให้เหลือแต่เนื้อปลาทูแล้วพักไว้การทำน้ำจิ้มรสเด็ด
1.นำถั่วลิสงมาตำให้ละเอียด
2.ใสน้ำตาลปี๊บแล้วตำเข้าด้วยกัน
3.ใสพริกขี้หนูและกระเทียมตำเข้าด้วยกัน
4.ตักขึ้นจากครกและนำมาใส่ถ้วย
5.ใสน้ำปลาและปรุงรสด้วยน้ำมะนาว ผงชูรส แค่นี้ก็ได้น้ำจิ้มรสเด็ดแล้ว ถ้าต้องการรสไหนเพิ่มก็เพิ่มได้เลยตามใจชอบวิธีการรับประทาน
1.นำผักกาดหอมฉีกใบพอเหมาะมือ
2.นำก๋วยเตี๋ยวเส้นใหญ่เด็ดพอเหมาะมาใสในใบผักกาดหอม
3.ใส่เนื้อปลาทูขนาดพอคำ
4.ใสน้ำจิ้มรสเด็ดลงไปแล้วห่อใส่ปากได้เลยจะได้รสชาดความอร่อยของเมี่ยงปลาทูแล้วต้องรับประทาน 4~5 ท่าน จะอร่อยมาก สนนราคาอยู่ที่ 40~50 บาท
แล้วพบกันใหม่จากนายอร่อย ขอบคุณมากครับ

Chaowang Food

Thai food is a part of the national Thai identity and is a reflection of the Thai lifestyle, culture and way of thinking. Thailand is rich with a variety of crops which allows its cuisine to have a wide variety of dishes suitable for many different palats.

Among the most prominent styles of Thai food is Royal Thai food or Chaowang food. Chaowang food has been internationally praised for its excellence, both in taste and in appearance. Due to its originality, it is cooked within the palaces and presented to persons of royal lineage, the royal family as well as for use in important ceremonies and rituals.

Chaowang food differs from what is normally eaten in everyday life in many aspects. e.g. their meticulosity, fineness in every step of selection, preparation and cooking which are very important, no matter that they are simple cooking foods eaten by the common people or special foods cooked by the people working in the royal palace, particularly for Som Tum Chao Wang, will differ widely ranging from the papaya meat that can be seen at a mere glance for the equal sizes of papaya threads, or pieces of soybean cakes, which are the ingredients of Mee Krob, shall be cut into pieces equal to the size of matches sticks. The vermicelli or fine noodles will be cooked into true crispy, not puffy and stiff like other normal vermicelli.

Meats including sea-foods used as ingredients in general food cooking must be deboned, and the unwanted parts taken out, and neatly cut into the right sizes before cooking. In the case of Sam Kasat clear soup, the are tied with dry Chinese flowers before cooking. For desserts made by the palace people, the process of preparation is invincible.

For example, Sod Sai Chao Wang sweetmeat shall be wrapped within the banana leave with the right size for one mouthful, pinned with small tapered bamboo. Jar Mongkut sweetmeat which consists of small sheets of flour looking like rose petals decorated around the golden crown-like part of sweetmeat, each of them looks very tiny, thin and fragile. For the fruits selected to be put on the food tray, their skins must be peeled off, unseeded before serving, even the sugar apple, all seeds are removed with a sharp knife to maintain the original shape of the foods with minimum bruising. The taste of Chaowang foods must be palatable and mellow, not too hot or less sweet or less salty. For example, in cooking each type of salads, different types of chili are selected. Some salads require baked chili, some require guinea-pepper or goat pepper. Similar to the sour taste, lemon juice, tamarind meat juice or vinegar can be used.

Another prominent uniqueness of Chaowang food is the arrangement of food set or food tray which consist of mild tasting food, stir-fry food, mixed salad, deep-fry food with curry that has to go with the supplements like shredded meat or fried Trichopodus fish. There are also sauces like chili sauce, stewed soybean milk eaten with required vegetables, either fresh raw vegetables, boiled vegetables topped with coconut milk or fried vegetables completed in each meal. The palace people in the old days were preparing their foods and planning for each meal on what food should be eaten in the day, including the budget arranged for the cooking expenses which has been succeeded by the later generations in the present time.

Besides the taste of the food and the outside looks that must be carved for the beauty, the nutrition is taken into consideration for the Chaowang food as well. For the set of food tray, the consumer shall get all the necessary nutritions. The ingredients in many foods consist of herbs which can be used as medicine such as lemon grass, kaffir lime, mint leaves in various kind of salad, curries and spiced clear soup. Even in many Thai fruit juices, valuable herbs can be found such as roselle juice, screw pine leaves juice, bell tree fruit juice and most of Thai food ingredients consist of mainly vegetables that could help in solving the constipation problem.

The Chaowang Thai food is considered as one of Thailand’s symbols and is a cultural heritage that needs to be well preserved as the one that tempered the root of the Thai people that has to be succeeded in the days to come.

Southern Thai Food

The people of the southern peninsula are known for being impetuous. They talk fast and act fast and have a spice and zest for life. Southern cooking seems to reflect these characteristics to a certain extent making Southern Thai food and interesting and exciting type of Thai food.

Southern Thai food has some unique ingredients and dishes. The most notable is the large tree-grown bean known as Sato, a bit like garlic because everyone knows when you’ve been eating it! Kaeng Tai Pla, quite famous among southern curries is cooked from fish kidneys with added vegetables; Kaeng Luang, is a yellow curry with fish and bamboo-shoots.

If you have a delicate palate, approach this dish with extreme care; Muslim dishes are, of course, common in this strongly Islamic region. Southern Thai food of this nature can be seen in many dishes. Khao Mok Kai, exhibits strong Middle Eastern influences with its saffron rice and marinated chicken; Kuai Tieo Khaek, noodle curry, inspires thoughts of India, though it is believed to have originated in the Malay peninsula.

North-eastern Thai Food

North-eastern Thai food reflects the influence of neighbouring Lao in a number of dishes. Glutinous rice is the staple diet, and all food is highly seasoned. This is supplemented by a heady mixture of strong bitterness and saltiness, creating an excitingly forthright taste locally known as saeb. Som Tam (green papaya salad), is one of north-eastern Thailand's favourite dishes that has became popular nation-wide, and even in Thai restaurants overseas.

Amongst the many dishes that make up North-eastern Thai food. Som Tam (green papaya salad) has become a favourite and is popular nation-wide as well as in restaurants around the world.

Som Tam is a spicy salad made from raw papaya, dried shrimp, crab, lime juice, garlic and chillies. For the genuine Isan version, Pla Ra, fermented fish, is also added to the dish. Lap (other popular North-eastern Thai food dishes include), North-eastern Thai food minced meat, chicken or pork, cooked in heavily seasoned dried chillies, lime juice and fish sauce; Nam Tok, medium rare barbecued meat cooked with spicy sauces, lime juice, fish sauce and dried chillies; and Kai Yang or grilled chicken, another North-eastern Thai food dish that is always ordered after the formula of Lap, Nam Tok and Som Tam. Bathed with herbs and sauces, it is eaten with a sweet sauce used as a dip.

Northern Thai Food

Most dishes in Northern Thai food are milder than those of others regions and patterned by Burmese influence. Rice is always the main dish, with curries being secondary to the meal; but the northern people prefer Khao Nieo (Sticky rice), a steamed glutinous rice, kneaded into small balls and used to soak up sauces and dips.

Northern Thai food also includes dishes such as kaeng Hang Le, a spicy pork curry that relies on ginger, tamarind, and turmeric; Khao Soi, a mix of eggnoodles and meat that also originated in Burma, which is heavily laced with coconut cream, and served with spring onions, pickled cabbage and slices of lime; Nam Phrik Ong, another delectable accompaniment, a northern-style chilli-dip served with dried shredded pork and freshly cooked vegetables; and Miang (tea leaves) another Burmese item that is eaten as an hors d'oeuvre.

The exclusive method for serving Northern Thai food is on a Khan Toke (small circular table). It is normally set up in lavish surroundings. Diners sit on the floor around the table and help themselves to assorted dishes; perhaps a minced meat dish seasoned with chilli, a salad, and numerous sauces. Thus, eating Northern Thai food is a very communal affair.

Central Thai Food

The Central region also has what is termed Royal Cuisine, a more sophisticated version of regional cuisine. Influenced by the kitchens of the Royal Court, dishes are elaborately prepared, making it as much an art form as a culinary masterpiece. As the largest agricultural area in the country, rice is an essential element of every meal. Various kinds of curries are used to bring a splash of variety to Central Thai food.

Central Thai food includes dishes such as Kaeng Phet, or curry, which is eaten with rice; Tom Yum, the most frequently ordered dish all over Bangkok, which is mixed with kung (shrimp), fish and chicken and is flavoured with lemon grass, chillies and kaffir lime leaves; Kaeng Khieo Wan, a spicy green curry with ingredients comprised of coconut milk, sweet basil and chillies;

Tom Kha Gai, a thick coconut milk curry made with chicken or meat with lemon grass; Kaeng Som, a spicy sour soup with fresh vegetables, shrimps or fish; Kaeng Liang, a traditional herbal, mild and spicy soup with vegetables; Phat Phak, or fried vegetables with oyster sauce, and Phat Prieo Wan, sweet and sour versions, are best known to complement rice and curry; Yum, a spicy salad dish full of torpedo-shaped chillies, which is quite popular and often ordered with a pre-dinner drink; and Nam Phrik, the most original Thai dish of all, which offers an array of different versions, all incredibly pungent to a foreign nose.

Festivals in Thailand - December

:: King’s Cup Regattadiv

When:	1st week December 2011
Where:	Throughout Thailand

Asia’s most popular yachting regatta, attracting hundreds of boats for racing around Phuket and for serious evening partying by crews and enthusiasts.

:: HM The King’s Birthday

When:	5 December 2011
Where:	Throughout Thailand

This national holiday is celebrated everywhere, by all Thais, with acts of homage to their beloved monarch. In Bangkok, at sunset, people line the central streets with lit candles as a gesture of respect and solidarity. Many buildings are decorated with lights and displays of tribute featuring pictures of The King.

:: Constitution Day

When:	10 December 2011
Where:	Throughout Thailand

Observed in celebration of the nation’s original transformation, in 1932, from an absolute, to constitutional monarchy.

:: Christmas

When:	24-25 December 2011
Where:	Throughout Thailand

Not officially a holiday in Thailand, but a good reason to give and receive presents and to hold parties, enjoyed by everyone. Department stores hold big sales and decorations are lavish.

:: Isan Grand Kite Festival

When:	31 December 2011 - 1 January 2012
Where:	Burirum

After harvesting the crop at the beginning of December, the Grand Kite Festival is held. Every village will create kites and bring them to the competition. The contestants’ kites must have wings at least 2.5 meters wide. The winning kite is the best decorated one with good sound of the flight and the movement of the flight. There are kite parade, beauty pageant with the candidates from all over the region as well as local product stalls.

:: New Year

When:	31 December 2011 - 1 January 2012
Where:	Throughout Thailand

This national holiday honours King Chulalongkorn, Rama V, one of Thailand’s most revered monarchs, who died in 1910. Ceremonies and presentations of floral wreaths are held at his statues.

Festivals in Thailand - November

:: Loi Krathoong

When:	10 November 2011
Where:	Throughout Thailand

Perhaps the most charming and unique of Thailand’s traditional festivals. On this full moon night, celebrants, especially romantic couples, gather beside rivers and lakes throughout the country, to launch tiny floats, containing flowers, candles and incense, in an act symbolising the forgiveness of past misdeeds and a gesture of wish fulfilment.

:: Surin Elephant Roundup

When:	15-16 November 2011
Where:	Surin

Now a great favourite with locals and foreigners who travel to this eastern town to see hundreds of elephants racing, in ancient battle re-enactments, even playing football. There are displays of how wild elephants are captured and trained, with opportunities for rides.

:: Bangkok Marathon

When:	20 November 2011
Where:	Bangkok

Full, half and quarter marathons attract thousands of runners from around the world.

:: Long Sapao Chao Wiang Lakorn, Lampang Floating Festival

When:	November 2011
Where:	Lampang

The festival is held during the full moon of 12th lunar month. The tradition has been practiced over a thousand years. The boats are built and beautifully decorated to be floated into the river. It is believed that floating the boat is a way to dedicate or offer the alms to the dead or deposit the merit for themselves in the next life.

:: Sukhothai Loi Krathong and Candle Festival

When:	November 2011
Where:	Sukhothai

Originated in Sukhothai 700 years ago, Loi Krathong or floating festival has been practiced during the full moon of 12th lunar month of every year. The festival is held at Sukhothai Historical Park. The highlights are displayed of lighted candles and fireworks, light & sound presentation, the float procession of Krathongs. There are also krathong design contest, Noppamart beauty pageant, Sukhothai arts and cultural performances.

:: Blooming Mexican Sunflower Festival

When:	20 November 2011
Where:	Mae Hong Son

Welcome cool season amidst the Mexican Sunflower fields that brighten up Doi Mae Ukor, Mae Hong Son. Due to the mountainous landscape of the province, it is the home to hilltribe people whose various traditions and cultures are preserved by the government. Visitors can visit the tribes and locals’ cultural exhibition, performances, games and sports.

:: River Kwai Bridge Festival

When:	November - December 2011
Where:	Kanchanaburi

In remembrance of River Kwai Bridge and the construction of the Death Railway and the Hellfire Pass built by Allied prisoners-of-war during World War II, the festival features fireworks display over the bridge. The event highlights include historical and archeological exhibitions, folk and cultural performances as well as local product stalls.

:: Standard Chartered Bangkok Marathon

When:	November 2011
Where:	Bangkok

Standard Chartered Bangkok Marathon is one of the world standard athletic sports. The start and finish line is at Sanam Chai Rd., in front of the Grand Palace. The competition is divided into marathon (42 km), half marathon (21 km), mini-marathon (10 km) and micro-marathon (5 km).

:: Monkey Buffet Festival

When:	November 2011
Where:	Lopburi

Being the attraction where over 300 macaque monkeys abode, Phra Kan Shrine, the buffet with a variety of food are set up for the monkeys to enjoy. The event was initiated in 1989 and has become popular amongst the tourists.

:: Phimai Festival

When:	November 2011
Where:	Nakhon Ratchasima

Full, half and quarter marathons attract thousands of runners from around the world.

Festivals in Thailand - October

:: Chulalongkorn Day

When:	23 October 2011 (Holiday on 24th)
Where:	Throughout Thailand

This national holiday honours King Chulalongkorn, Rama V, one of Thailand’s most revered monarchs, who died in 1910. Ceremonies and presentations of floral wreaths are held at his statues.

:: Harvest Festivals

When:	October 2011
Where:	Throughout Thailand

When the main rice crop has been harvested, it is time for traditional celebrations in many parts of Thailand. There are temple fairs, with processions and beauty competitions, even buffalo racing, while long-boat racing attracts huge crowds in many river locations.

:: Bathing Buddha Ceremony

When:	October 2011
Where:	Petchabun

The ceremony is held on 15th day of the waning moon in the 10th lunar month. Maha Thammaracha Buddha image is brought in a procession around the town by the residents led by Governor of the province and then to the Pa Sak River in front of Trai Phum Temple where the ceremony is held. The Governor submerges the Buddha image by facing into 4 directions. The ceremony is believed to bring prosperity and peace to the city.

:: Lotus Throwing Festival

When:	October 2011
Where:	Samut Prakan

Held at the end of the Buddhist Lent in Bang Phli, Samut Prakan, the ceremony starts at 06.00 am. with the boat procession carrying Luangpho To Buddha image along the canal. A thousand of residents and those who worships on both sides of the canal throw lotus flower onto the boat. Each village in the district sends 3 boats to join the ceremony. At the end of the ceremony, the fun starts with row boat racing, tank boat racing, boat tug-of-war competition and steamed sticky rice with banana eating competition.

:: Sakon Nakhon Wax Castle Festival

When:	October 2011
Where:	Sakon Nakhon

The festival is marked the end of Buddhist Lent and is complemented by Princess’s Cup Royal long-boat race. Isan people believe that high merits can be gained by offering beewax to the monks to use to light at night and to make candles. Originally, only beewax was offered. Then the tradition has developed into a big ceremony after times. Beewax nowadays is used to build intricately carved castles and brought in a procession and competition. There are local cultural performances and local music performances which reflect the lively and fun nature of Isan people.

:: The Illuminated Boat Procession

When:	October 2011
Where:	Nakhon Phanom

The illuminated boat tradition is a worship of the Buddha and it is also a symbol of casting away all the misfortune, grief and misery. Traditionally, the residents build the boats with banana trunks and bamboo sticks to make magnificent forms and structures of the boat. Within, it contains flower, incense sticks, candles and assortment of offerings. When the night falls, the owners of the boats set alight the boat with the lanterns and float along the river. Contemporarily, the boats are adorned with light bulbs, fireworks and pyrotechniques.

:: Buffalo Racing

When:	October 2011
Where:	Chonburi

This unique buffalo races is held annually only in Chonburi province. Farmers decorate their buffaloes colourfully with flower garlands, colourful clothes, ornaments and are brought to parade in the festival and in the race. The farmers will have to manage the buffaloes to speed against the others. Apart from the race which brings fun and excitement to the audience, there is also beauty pageant for best decorated and healthiest buffaloes as well as for ladies.

:: Chak Phra Festival

When:	October 2011
Where:	Surat Thani

Held at the end of Buddhist Lent by Tapi Dam, near Wang Tai Hotel, the tradition is unique to Surat Thani province and refers to the procession of decorated cars and boats carried Buddha image marching on land and in the water. Complementing the fun to the festival, long-boat race draws the residents and tourists to the river bank. There are also boat decoration competition, exhibition and local product stalls.

Festivals in Thailand - September

:: Sart Thai Kluay Khai Kamphaeng Festival

When:	September 2010
Where:	Kamphaengphet

To preserve this long cultural heritage of the province, the festival features Kluay khai or Pisang Mas banana of which exceptionally tastes the best when it comes from this province and often eaten with Kraya Sart, a Thai dessert made of peanut, sesame, green rice, popped rice and palm sugar. Held every 10th lunar month, the festival includes Buddhist alms giving ceremony, Kraya Sart making demonstration, desserts made from Kluay Khai demonstration, local product stalls, concert and other entertainment.
:: Uttaradit Sweet Langsat and Souvenir Fair

When:	September 2010
Where:	Uttaradit

Langsat from Uttaradit is the best of all those from other regions. This is a beautiful chance to taste the fruit as well as shop for local products. Performances and local games and sports are displayed. One-day langsat orchard tours is also organised but if one would like to learn more of the culture of the province, homestay accommodation can be arranged.

:: Chiang Rai Pomelo Festival

When:	September 2010
Where:	Chiang Rai

Pomelo is more than just a fruit. At pomelo festival in Chiang Rai, different products made from pomelo await to be discovered. Apart from its juicy and refreshing quality, Wiang Kaen residents present the different methods of cooking and preserving it such as pomelo vinegar, pomelo sweets. Every part of the fruit is transformed into useful products such as dish washing liquid, shower gel, incense sticks. Stage performance, beauty pageant, local and tribal cultural show and local games and sports can be enjoyed in the festival.

:: 10th Lunar Month Merit-Making

When:	September 2010
Where:	Nakhon Si Thammarat

10th Lunar Month merit-making custom is held to pay respect to late ancestors. It is believed that they are let free from hell during the waning moon and return to the hell afterwards. Therefore, the relatives make merits to be dedicated to them. There are cultural performances, exhibition, local products (OTOP) and competitions during the festival.

:: Narathiwat Gor Boat Racing

When:	September 2010
Where:	Narathiwat

The boat race takes place on Bangnara River, Mueang, Narathiwat. Gor boat is fishing boat painted with colourful stories or portraits of animals in Hindu literature, Ramayana or folklore characters such as naga, lion, monkey, mermaid, garuda. Batik, products made from sedge and indigenous langsat are good souvenir to bring back home.

:: Barbequed Pork Fair

When:	September 2010
Where:	Trang

Trang Chamber of Commerce holds this event annually in September at Thammarin Intersection. Restaurants set up their booths and showcase their best grilled pork. This event has become well-known countrywide due to its deliciousness and variety of the recipes. Thai folk music, dance performances and other entertainment are a part of the fair.

Saturday, February 5, 2011

Korea Traditional Sports and Games

Cheongdo So Ssa-eum (Bull Fighting) Unlike Spanish bull fighting which pits man against bull, Korean bull fights are real bull fights: bull vs. bull. Two bulls butt heads and try to push each other backwards. The first bull to back off loses.

Ch'ajon-nori This is a provincial game involving the entire community. Two dongchae ("ships" made from wood and old rice stalks), each born by several strong men and captained by one leader, repeatedly ram into each other. If a leader falls down or if the dongch'ae is allowed to touch the ground, the opposing side wins.

Chang-gi (Korean Chess) Although very similar to Western chess, Chang-gi has a slightly different playing board, pieces, and rules. Like most strategic games, the rules can be easily picked up, but the skills of a good player take a long time to learn.

Hwa-t'u (Go-Stop) On trains, in the park, at restaurants and bars- almost anywhere you go you can see (and hear) the familiar sight of Koreans playing cards. To properly play, one should slap ones cards down when playing them. Most people play for money, although the stakes tend to be only 10 or 100 won per point for "friendly" games.

Jul T'agi (Rope Walking) Rather than simply walk from one end of the rope to the other, Korean tightrope walkers jump up and down, do somersaults, and tell jkes to the audience.

Kite Flying Not just a children's past time, many older Koreans enjoy flying kites, especially on major holidays such as Ch'usok and the Lunar New Year. The traditional Korean kite (yon) is made with bamboo sticks and Korean paper.

Nol-Ttwigi (Korean See-saw) Unlike in the West where riders sit atop either side of the see-saw, nol-ttwigi participants stand on their side, then jump up, forcing their partner into the air on the opposite side. This game is popular among females, usually during traditional holidays and festivals.

Paduk Called Go in Japan, paduk has a very large following in Korea. Played on a 19x19 line checkerboard, two players alternate placing their pieces on the board to try to surround their opponent. The one who "captures" the most amount of real estate wins. TV shows demonstrate strategy and feature games between highly ranked competitors- there's even an entire cable TV channel dedicated to it! You can also buy

(Spinning Tops) Children all over the world enjoy spinning tops, and Korea's kids are no exception. Traditionally, tops were spun in an enclosed box, with points scored for various actions. Also popular is fighting tops where players try to knock their opponents' tops out of a designated area.

Ssirum (Korean wrestling) Ssirum is somewhat similar to Japanese sumo wrestling, with two opponents trying to wrestle each other in a sandy ring. The one who throws his opponent to the ground wins a point. The annual competitions attract many spectators.

Yut (Four-Stick Game) A traditional Korean game, usually played on the first day of the Lunar New Year, involves 4 players or teams. Four sticks, flat on one side and curved on the other, are tossed in the air for each side's turn. The combination of flat and curved faces pointing upwards determines the number of spaces moved along a board (picture on the right). Landing on an intersection circle enables the side to take the shorter path. The first person/team to travel all the way around the board wins.