Herbs often used in Thai cooking

Herbs often used in Thai cooking
Many herbs and spices used in Thai cuisine have beneficial medicinal properties.Here are some examples.

Chili: "Phrik" in Thai Chili is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a , carminative and anti flatulence agent, and digestant.



Cumin: "Yi-ra" in Thai Cumin is a small shrubbery herb, the fruit of which contains a 2-4% volatile oil with a pungent odour, and which is used as a flavouring and condiment. Cumin's therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent.

Garlic: "Kra-thiam" in Thai Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as a flavouring and condiment in Thai cuisine. The bulbs contain a 0.1-0.36% garlic oil and organic sulfur compounds. Therapeutic uses are as an antimicrobial, diaphoretic, diuretic, expectorant, anti flatulence and cholesterol lowering agents.

Ginger: "Khing" in Thai Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice. Ginger's rhizomes contain a 1-2% volatile oil. Ginger's therapeutic uses are as a carminative, antinauseant and antiflatulence agent.

Galanga: "Kha" in Thai Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavouring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.

Hoary Basil: "Maeng-lak" in Thai Hoary Basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavouring, and containing approximately 0.7% volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.

Kafffir: "Ma-krut" in Thai The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain a volatile oil. The major therapeutic benefit of the juice is as an appetizer.
(No Common English Name): Krachai in Thai This erect annual plant with aromatic rhizomes and yellow-brown roots, is used as a flavouring. The rhizomes contain approximately 0.8% volatile oil. The plant has stomach ache relieving and antimicrobial properties, and therapeutic benefits as an antitussive and antiflatulence agent.

Lemon Grass: "Ta-khrai" in Thai This erect annual plant resembles a coarse gray-green grass. Fresh leaves and grass are used as flavouring. Lemon grass contains a 0.2-0.4 volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, anti flu and antimicrobial agent.

Lime: "Ma-nao" in Thai Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin , scientifically proven antiinflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, anti flu, stomachic and antiscorbutic properties.

Marsh Mint: "Sa-ra-nae" in Thai The fresh leaves of this herbaceous plant are used as a flavouring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anesthetic, diaphoretic and digestant properties.

Pepper: "Phrik-Thai" in Thai Pepper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment, pepper contains a 2-4% volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.

Sacred Basil: "Ka-phrao" in Thai Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and often times reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5% volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.

Shallot: "Hom,Hom-lek,Hom-daeng"in Thai Shallots, or small red onions, are annual herbaceous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain a volatile oil, and are used as flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as an antihelmintic, antidiarrhoeal, expectorant, antitussive, diuretic and anti flu agents.

Sweet Basil: "Ho-ra-pha" in Thai Sweet Basil is an annual herbaceous plant, the fresh leaves of which are either eaten raw or used as a flavouring in Thai cooking. Volatile oil content varies according to different varieties. Therapeutic properties are as carminative, diaphoretic, expectorant, digestant and stomachic agents.

Turmeric: "Kha-min" in Thai Turmeric is a member of the ginger family, and provides yellow colouring for Thai food. The rhizomes contain a 3-4% volatile oil with unique aromatic characteristics. Turmeric's therapeutic properties manifest as a carminative, antiflatulence and stomachic.

More information www.northernthailand.com

SANGKHAYA FAKTHONG custard pumpkin

SANGKHAYA FAKTHONG custard pumpkin

small pumpkin
5..............chicken eggs
1/3...........cup palm sugar pinch of salt
1..............cup coconut cream

Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, lightly whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 servings.

More information expo.nectec.or.th

PANAENG KAIdry chicken curry

PANAENG KAIdry chicken curry

2..................chicken thighs and 1 whole chicken breast, sliced
1/4..............cup curry paste
1..................cup coconut cream
1/4..............cup roasted peanuts, crudely Pounded
2..................tablespoons palm sugar
2..................tablespoons fish sauce fresh basil leaves

Put the chicken in a saucepan over a medium heat. Pour in the coconut cream. Bring to the boil. Turn the heat down. Simmer on a low heat until the chicken is almost tender. Remove the chicken but leave the coconut cream on a very low heat. Stir from time to time. Blend the curry paste into the boiling coconut cream over a low heat until the liquid has reduced by half. Return the chicken to the saucepan, then add peanuts, sugar and fish sauce. Stir well until most of the liquid has been absorbed, then transfer to a serving plate and garnish with fresh basil leaves. Make 4-5 servings.

More information expo.nectec.or.th

ROAST CHICKEN(Kai Yang)

ROAST CHICKEN(Kai Yang)

1.............chicken, cut into 4 portions
3.............cloves garlic
1.............slice ginger root
1.............teaspoon minced coriander root
1.............teaspoon salt
1/2..........teaspoon of sugar
1/2..........teaspoon ground pepper
1.............tablespoon vegetable oil

Pound the garlic, ginger root slice, minced coriander root, salt and pepper together. Rub the mixture onto the chicken portions. Brush with oil. Leave the chicken to marinate for 1-2 hours in a refrigerator. Then remove from the fridge and charcoal grill until cooked and brown. Serve with papaya salad and steamed glutinous rice.

More information :http://expo.nectec.or.th

Fried Rice

There are a few varieties of Fried Rice across Asia; Thai fried rice starts goes in a much different direction than most. In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime. The most popular fried rice is crab fried rice. But for me, fried rice is a good way to clean the refrigerator since most any vegetables and meats you have in your fridge will do. For meats, I use everything - bacon, canned crab, ham, tofu hot dogs - your name it. Any vegetables will do too. Have fun! Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime. The cilantro and a dusting of pre-ground white pepper gives the flavors a clean, rounded finish.

2 Servings
3.........tablespoon............vegetable oil

1.........tomato, thinly sliced

2.........teaspoons.............soy sauce - mushroom

...........pinch..............ground pepper

1.........teaspoons...........fish sauce

1.........cup.................cooked rice

3.........Thai chili pepper Optional

1/3......cup.............pork Optional

1/2......onion, chopped Optional

1.............lime Optional

1............green onion Optional
2............cloves .........garlic , minced Optional

2............eggs Optional

When the pan is extremely hot (smoking hot), pour in the oil and follow with meat. Stir quickly. It can get real smoky. If you see that there is juice coming out from your meat and pooling on the bottom and not evaporating, your pan is not hot enough. When the meat is cooked, set it aside or just put it on the side of the pan if you can. Add the egg and scramble the egg until the egg is all cooked. Put the egg aside or just push it aside and make some room on the bottom of the wok. Add the fish sauce and soy sauce and stir. Keep stirring and mixing the rice with ingredients. Add all vegetables. Stir for 1 or 2 more minutes. Sprinkle ground pepper.

Some people like to add a fried egg on top of the fried rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy. Put the egg on top of fried rice.

Serve hot with a 1/4 wedge of lime and whole green onion.


Tips and substitutions: Making great fried rice requires a number of tricks:
- A wok - it is the best tool for fried rice. If you don't, it can be tricky but still manageable.
- High heat - you want your pan as hot as possible. That's why it frequently tastes so much better at a restaurant. - Dry rice - Making your rice a little drier than normal or using day
-old rice keeps the rice from clumping together and turning into wok-concrete.
- Ground black or white pepper and lime
- You'll be surprised how much flavor the ground pepper and lime can bring to fried rice.


More information www.thaitable.com

Pad Thai

Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.

Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. I've never actually seen the red, oily pad thai in Thailand that is common in many western Thai restaurants.

The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic

Pad Thai, just like in Thailand, use all the ingredients. Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy

sauce for fish sauce. Add more tofu if you like.2-3 Servings

1/2..............lime

1................egg

4................teaspoons..................fish sauce

3................cloves.........................garlic, minced

1/2............teaspoon....................ground dried chili pepper, ground pepper

1.................shallot, minced

2.................tablespoon...............sugar

2.................tablespoon...............tamarind

1/2.............package...................Thai rice noodles

2.................tablespoon................vegetable oil

1/2-1/4........... lb.........................shrimp Optional

1/2.............banana flower Optional

1/3.............cuptofu - extra firm Optional

1-1/2..........cup...................Chinese chives - green Optional

2................tablespoons peanuts Optional

1-1/3..........cup...................bean sprouts Optional

1................tablespoon.......preserved turnipOptional

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.

As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.

Tips and substitutions: By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out.

Shrimp can be substituted or omitted.

In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the gound dried chilli pepper.

Tamarind adds some flavor and acidity, but you can substitute white vinegar.

The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like.

If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.

The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts because of its link to cancer.

More information www.thaitable.com

Tom-Yam-Goong

Tom-Yam-Goong (Spicy prawn soup)ต้มยำกุ้งMain Ingredients: prawns, straw mushrooms, lemongrass, kaffir lime leaves, roasted chilli paste, fish sauce, lime juice, fresh chillies


Ingredients:
For 2 servings

5-7 ..........................................prawns

120g. (4 oz.) ..........................straw mushrooms

1-2 .........................................lemongrass

3-4 ........................................kaffir lime leaves

1 tbs. ....................................roasted chilli paste

2 tbs. ...................................fish sauce

3 tbs. ..................................lime juice

3-4 .....................................fresh chillies

4 cups ...............................water

coriander leaves, red chillies and kaffir lime leaves for garnishing


Preparation:

1. Clean and devein the prawns. Cut lengthwise down the center of the prawns, but do not cut all the way through.

2. Rinse the mushrooms and trim the base off. Dry well, and cut in halves.

3. Bring the water to a boil. Add lemongrass and kaffir lime leaves; then add the prawns and mushrooms. Cook for 3-5 minutes.

4. Remove from heat, season with roasted chilli paste, fish sauce, lime juice, and chillies.

5. Garnish with red chillies, kaffir lime leaves and coriander leaves.
Note : Coconut milk can be substitued with milk to enrich creamy flavour to the soup.