Pork chargrilled in Bamboo (Engl)

Bangkok's Amazing Food Market (Engl)

Bangkok is one busy city with some amazing tourist attractions and crowds to match. If you want something different visit the OTG market. Not only will you escape the tourist crush, you will rub shoulders with the real Bangkok and be overwhelmed by the volume and variety of the ingredients that go into making Thai food. Give yourself plenty of time though. There is so much to see and do.

Grünes Thai Curry mit Huhn (DE)

Wie macht man grünes Thai Curry mit ... von Clipfish

Water Spinach (Engl)

Siamese Watercress Curry (Engl)

(Siamese Watercress - Water Spinach)




Kangkong in Chili Garlic Sauce (Engl)

(Kangkong-Water Spinach)

Thai inspired Chicken Curry with Coriander, Coconut Milk, Courgettes and Rice (Engl)

Chef McDang on Extreme Cuisine -Thai Food (Engl)

Chef McDang, Thailand's most famous chef on TV, guesting in Jeff Corwin's show "Extreme Cuisine".

Thai Green Curry recipes (Engl)

Thai Green Chicken Curry (Engl)

In this video you will learn how to prepare an authentic Thai green chicken curry. (แกงเขียวหวานไก่ Gaeng khiao Waan Gai)Thai green curry is one of the popular ambassadors of Thai food in overseas restaurants. As such the dish has suffered modifications and abuses. This video demonstrates the authentic method of creating a flavorful curry dish from scratch. You can use a commercial curry paste if you can't find the time or the ingredients to make your own. However, the homemade version will be more fragrant and flavorful.Traditionally curry pastes are being made by pureeing all the ingredients using a pestle and mortar, starting with the hardest ingredient to the softer. The paste should be as fine as possible, eliminating all the textures of the raw ingredients preserving only their flavors. The end product should have a combined, full and rounded aroma.



Thai Green Curry by Chef Mcdang Part 1



Part 2




Thai Green Curry Paste (Engl) (Link)



http://rouxbe.com/recipes/574-thai-green-curry-paste

Khao Chae - Tailandia (IT)

Il piatto più famoso della stagione calda in Tailandia è anche uno dei più rari: il khao chae (riso immerso nell’acqua), una zuppa dolciastra di riso chiaro profumato ai fiori e accompagnato da un insieme di sapori dolci e piccanti. Questi includono i luk kapi (palline fritte di pasta di gamberetti), l’hom dang yud sai (scalogno ripieno fritto), il prik yuak sord sai (peperoncino verde ripieno di trito di maiale e gamberetti e avvolto in un pastella croccante all’uovo), il chai pow pad khai (daikon fritto con l’uovo), il pla chon hangneua o muu sawan (manzo o maiale dolce a pezzetti).).Il khao chae, per tradizione un cibo di corte, risale al regno di re Rama V nel XIX secolo. Nonostante la sua sempre maggiore popolarità, il khao chae rimane tuttora sconosciuto a molti tailandesi, che non l’hanno mai neppure assaggiato, e la sua complessità ha un ruolo determinante nel mantenerlo tale: la perfetta combinazione di gusti freschi, aromatici e sottilmente zuccherini si ottiene grazie a ingredienti difficili da reperire e ad abilità pratiche . L’acqua ai fiori ha un gusto delicato e penetrante, il riso al gelsomino immerso nel suo liquido trasparente viene lavato tre volte prima di essere cucinato. Molti cuochi di khao chae coltivano da sé i fiori senza l’uso di pesticidi, dal gelsomino al chamanard a una varietà dal profumo intenso nota come kradang-nga.
Per cucinare il khao chae serve una grande attenzione anche per l’aspetto estetico, oltre che per i sapori. I luk kapi (palline di pasta di gamberetto) sono piccoli come biglie e hanno un involucro esterno lucido, nonostante siano stati passati nell’uovo sbattuto e fritti. Il peperoncino verde è croccante, il misto di gamberetto e maiale è tenerissimo e viene condito soltanto con un pizzico di sale e con pepe nero, la pastella all’uovo in cui è avvolto è una sorta di affresco da mangiare. I daikon sono dolci come una caramella e possiedono il colore dorato dell’uvetta. Per cucinare il neua sawan (manzo dolce a pezzetti), si comincia talvolta la ricerca di alcuni ingredienti sin da febbraio, si compra la carne per poi farla bollire fino a renderla tenera, batterla, friggerla, tagliarla e cospargerla di acqua al tamarindo acido e zucchero di palma.
Poiché in Tailandia mangiare il khao chae rappresenta una tradizione riservata a poche famiglie, l’opportunità di assaggiarlo rimane ancora un’esperienza gastronomica nuova e curiosa. Il sapore succoso, dolce e pungente delle palline kapi. I pezzetti croccanti di manzo che ricordano la migliore carne essiccata e lasciano un cenno di zucchero di palma sulla punta della lingua. Carote, radici krachai e manghi verdi vengono serviti come contorno.

Thai recipes (Engl) (Esp)

Floating Markets of Bangkok (Engl)

Thai Food E-Book (Engl) (Link)

http://www.ziddu.com/download/1420230/ThaiFoodGoodHealth-1.pdf.html



Thai Ingredients (Engl)

(Green Aubergine)
















































Thai food offers a wide variety of flavors and taste. Most Thai dishes are made with a blend of herbs and spices. Some people feel Thai food may be considered a little spicy but always tasty.
First, a typical Thai meal includes: rice and it will be accompanied by many dishes. There will be a soup, a curry, steam or fried fish , a very tasty salad, and many sauces to dip the food.Secondly, in the southern region of Thailand coconut plays a very important part in dining. Coconut is used in almost all of the dishes. The coconut is used in many different ways. If you mix it in the soup it takes some of the heat out of what would be a very spicy soup. It is used in most curries. All foods are fried in coconut oil. The meat is used to garnish food or just chopped up to enhance the taste of the food.
Third, In the central region the people tend to eat steamed foods. This is usually made up of fresh water fish and fresh vegetables. Noodles are very popular and restaurants are seen all over this region serving bowls of steaming noodles. In Bangkok many stands can be seen serving these steaming dishes.
Lastly, in the northern region, people tend to eat their food with milder seasoning, compared to the rest of Thailand. The close proximity to Burma has had a great influence on the taste of the food in this region. The popular spices are tamarind, turmeric and ginger that are also quite popular in Burma. But whichever food you decide to try from Thailand you will be in for a wonderful taste experience and one definitely worth trying.

(Jasmine Rice left-Glutinous Rice right)
























Visit to a Thai Grocery (Engl)




 
Los mil y un sabores de la Cocina Thai (Esp)

La cocina tailandesa mezcla cinco sabores fundamentales: dulce, picante, agrio, amargo y salado. Algunos ingredientes comunes utilizados en la cocina tailandesa incluyen el ajo, leche de coco, hierba de limón, salsa de pescado,la galanga que es una clase de jengibre, las hojas de lima, el azúcar de palma y la salsa de pescado que se combinan para conseguir un conjunto armonioso y vistoso.
Son muy populares las salsas de y pimienta, el curry Tailandes, ya sea rojo o verde.

Para más información sobre esta maravillosa cocina clicca sobre el enlace (en inglés).


http://www.templeofthai.com/



Pad Thai Noodles with Prawns (Engl)





 
One more Pad Thai recipe (Engl)
 

Silver Pomfret in Three Flavors Tamarind
Sauce (Engl)

Anyone who is familiar with Thai cuisine knows that it is built on three basic tastes: Sour, salty and sweet. A sauce made from tamarind simmered with palm sugar and fish sauce is made to combine sweetness, sourness and saltiness into the old fashioned and still very popular "saam roht" or "three flavors" tamarind sauce. The sauce is poured over fish or shrimps.
To the dish success, as important as the "three flavors" are the chilies heat from roasted chili paste; the crisp & crunchy texture of the fried fish skin and its firm somewhat sweet meat.
An expert tip: Before frying the fish soak it in fragrant jasmine rice waters for 10 minutes or so. This will remove the fishy odors and the starch will help the skin to fry to a perfect crispy texture....



 
Mussels in aromatic Coconut Broth (Engl)
 



 
Caramelised Pork Belly with Thai Sausage (Engl) (Link)

http://www.lifestylefood.com.au/oven/#/signaturedish/6DA56A0E/caramelised-pork-belly-with-thai-sausage

Thai Calamari Salad (Engl)



 
Thai Sweet Rice with Mangos (Engl)
 





 
Thai Street Vendor Video Series (Engl) (Link)

Enjoy watching the treasured Thai street vendor in action. There's no better way to learn how to cook Thai food.

http://importfood.com/vendor_video/thai_street_vendor_videos.html

Thai Spring Rolls (Engl)

Thai Food Slide-Show Menu (Engl)
 

Description: Thai food dishes slide-show picture




Thai Spicy Squid Salad (yum plaa muek) (Engl)

 
Ingredients:

Fresh squid, green onions, shallot, ginger, lemon grass, chilies, garlic, lime juice and fish sauce.




 
(Spring Onions)

 
Curry Beef (Engl)
 



 
Fried Fish and Mango Salsa (Engl)
 



 
Fresh Spring Rolls (Engl)



 
Rice in Banana Leaves (Engl)
 




Foy Thong - Thailand (Engl)

An ancient Thai dessert made of egg yolks and sugar syrup. The long noodle-like threads are served at a wedding to symbolize eternal love between the bride and groom. Difficult to make, the process requires a brass wok and a cone with small openings; the goal is to make the threads as long as possible.