Thai people believe that all Thai men have to become a monk when they reach the age of 20 or before you get married.The reason of being this is to do it for your parents so when they died they would hold on to your monk's robe and go to heaven....but if you were married before you became a monk,the one who get merit from this are your wife and your kids instead...so that,most thai men will become a monk before getting married to be grateful to their perents.
Saturday, March 24, 2007
Som Tam--Papaya Salad
Som Tam
Ingredients:
1 medium dark green papaya
4 garlic cloves
6 green Thai chilies
2 tomatoes
25gm dried shrimp
1/2 cup chopped green beans, in 1-in pieces
2 tablespoons anchovy sauce
1/2 teaspoon sauce
1/4 cup(60 ml) lime juice or tamarind juice
How to cook:
1.Peel and shred the papaya,Put the shredded in the fridge.
2.Pound the garlic and green thai chilies together in a pestle and mortar.
3.Separately pound the peanuts together with the shrimp, but only until coarsely broken up, not reduced to dust or paste.
4.Mix the tamarind, juice, lime juice, fish sauce and the sugar.
5.Chop the tomatoes into quarters
6.Mix all the ingredients together
served with stream sticky rice and grilled chicken---Yammy!!
Phuket Province
Phuket (ภูเก็ต; formerly known as Tha-Laang or Talang) is one of the southern provinces of Thailand. Neighbouring provinces are (from north clockwise) Phang Nga and Krabi, but as Phuket is an island there are no land boundaries. The island is served by Phuket International Airport, located in the north of the island. The ph of "Phuket" is an aspirated "p", so the name is pronounced (roughly) "Poock-get". The name Phuket is apparently derived from the word bukit in Malay which means mountain or hill, as this is what the island appears like from a distance.
Before that its old name was Ta-lang (in Thai): The word is derived from the old Malay "Telong" which means "Cape", which is still in use for one of the main districts in the Phuket area.
70% of the island is covered by forest. The western coast has several sandy beaches, while on the east coast beaches are more often muddy. Near the southernmost point is Laem Promthep (Brahma's Cape), which is a popular sunset viewing point.
One of the most popular tourist areas on Phuket is Patong Beach on the central western coast, perhaps owing to the easy access to its wide and long beach. Most of Phuket's nightlife and its cheap shopping is located in Patong, and the area has become increasingly developed. Patong means "the forest filled with banana leaves" in Thai.
Other popular beaches are located south of Patong. In a counterclockwise direction these include Karon Beach, Kata Beach, Kata Noi Beach, and around the southern tip of the island, Nai Harn Beach and Bang Tao Beach. These areas are generally much less developed than Patong, and sought out by individuals, families and other groups with a preference for more relaxed and less crowded environs than Patong.
Attractions:
Thalang National Museum, in the east just off Highway 402 at the Heroine's Monument (tel. 07631-1426; daily 9am-4pm; 30B/75¢), exhibits Phuket's indigenous cultures, the history of the Thais on Phuket, and crafts from the southern Thai regions as well as a 9th century statue of the Hindu deity Vishnu -- evidence of early Indian merchants on the burgeoning kingdom.
Wat Pra Tong, located along Highway 402 in Thalang just south of the airport. Years ago, a boy fell ill and dropped dead after tying his buffalo to a post sticking out of the ground. It was later discovered that the post was actually the top of a huge Buddha image that was buried under the earth. Numerous attempts to dig out the post failed -- during one attempt in 1785, workers were chased off by hornets. Everyone took all this failure to mean that the Buddha image wanted to just stay put, so they covered the "post" with a plaster image of The Buddha's head and shoulders and built a temple around it.
Wat Pra Nahng Sahng houses three very interesting Buddha images made of tin, a local natural resource once considered semiprecious. Each image has a smaller Buddha in its belly.
Wat Chalong. Chalong was the first resort on Phuket, back when the Thais first started coming to the island for vacations. Nowadays, the discovery of better beaches on the west side of the island has driven most tourists away from this area, but the temple still remains the center of Buddhist worship. While the temple compound itself is pretty standard in terms of modern temples, the place comes to life during Buddhist holy days. The temple is on the Bypass Road, about 8km (5 miles) south of Phuket Town.
Haad Nai Yang National Park, 90 sq. km (35 sq. miles) of protected land in the northwest corner of the island, offers a peaceful retreat from the rest of the island's tourism madness. There are two fantastic reasons to make the journey out to the park. The first is for Phuket's largest coral reef in shallow water, only 1,400m (460ft.) from the shore. The second is for the giant leatherback turtles that come to nest every year between November and February. Park headquarters is a very short hop from Phuket Airport off Highway 402.
Butterfly Garden & Aquarium, Soi Phaniang, Samkong, Phuket Town,captures and breeds hundreds of gorgeous butterflies in a large enclosed garden. Photo ops are great, so bring film. The aquarium may not be as large as the Marine Biology Center's, but here the tanks are filled with great "show fish," fascinating for their beautiful or unusual appearances rather than for marine education. Open daily from 9am to 5pm, adult admission 150B ($3.40), children below 10 years of age 60B ($1.35)
Kamala beach,approximately 26 kilometers from Phuket City,Kamala beach is a relatively secluded 2-kilometer beach that is suitable for total relaxation. Accommodations are available.
Patong beach,This Beach is the most developed, most vibrant, most visited beach of Phuket that never fails to impress visitors. Located approximately 15 kilometers from the city, the beach has a wide range of accommodations and shopping arcades, and provides magnificent leisure activities and energetic night-time entertainment. It is a picture perfect postcard view of a 3-kilometer long white sandy beach that is perfect for swimming, lazing, and enjoying challenging water sports such as jet skiing, windsurfing snorkeling, sailing, and parasailing.
Phuket Fantasea,Located on Kamala beach, Phuket Fantasea is dubbed as the ultimate nighttime cultural theme park of Phuket.
This large-scale night time amusement center is spread out over an area of 140 acres near the village of Kamala Bay, or just 4 kilometers north of Patong. Attractions include the Culture-Illusion Stage Show, Fantasy of the Kingdom, a spectacular buffet restaurant Golden Kinnaree Restaurant, shopping village the enchanted Festive Village, Cultural Parade & Street Shows, Traditional Games and Carnivals, Handicraft Demonstrations & Live Performances (performed in Palace of the Elephants).
The park opens from 5.30 p.m. to 11.30 p.m. daily except Thursday. Show time is 9.00 p.m.
Karon Beach,Located south of Patong Beach, Karon beach is a curving beach that lies beautifully in the sun with small sand dunes, casuarinas and palm trees. The crescent bay is the beach's signature that drawing travelers attention. From May to October, the beach may be affected by serious undertows, as the bay open. Watch out for those warning flags before going swimming or surfing at the southern end of the beach. During the high season, the beach is ideal for relaxation, swimming or sunbathing. A wide range of accommodations, from top-end to budget and mid-range, are available. Other facilities such as nightclubs, restaurants and other evening entertainment are located along the beachfront road.
Kata beach, approximately 17 kilometers from Phuket City are Kata Noi (Small Kata) and Kata Yai (Big Kata) Beaches. Both are renowned for snorkeling to see the coral, tropical fishes and the seas eco-system. Also worth visiting is Ko Pu, a small uninhabited island located off Laem Sai. Most visitors find snorkeling along the islands rich coral reef enjoyable.
Nai Han beach,Located a few kilometers from Kata Beach, next to Phromthep Cape, approximately 18 kilometers from town is Hat Nai Han, an extra-ordinary beach that has white powdery sand and crystal clear water. The beach borders on two charming landscaped lagoons surrounded by rubber trees and other tropical plants. As the beach has not yet been fully developed to its full potential, it is less crowded, more peaceful, thus is ideal for people seeking solitude.
Rawai beach, approximately 17 kilometers from town is the less crowded, more peaceful and less commercial beach with a second-to-none pristine beach. The Beach is home to a well-established community of Phuket s Chao Le people (sea gypsies). In addition, from this beach visitors can charter boats to explore other offshore islands. Hat Laem Kha, located to the northeast of the beach, is the departure point for those wishing to visit Ko Lon, and Ko He. Laem Phromthep, Phukets landmark, is located at the southern end of the beach. This cape is an ideal spot for diving and snorkeling. Accommodations range from budget bungalows to middle range resorts.
Phromthep Cape is one of Phuket's most important landmarks. There is a saying that you havent been to Phuket unless you visit Laem Phromthep. It is here that visitors soak up the sun and savor the breathtaking panoramic view of the Andaman Sea from the islands southern-most tip. The Cape is crowded especially in the evening, as it is a popular observation point at sunset. Laem Phromthep is located approximately 2 kilometers from Rawai Beach.
Surin beach, approximately 24 kilometers from town and only in a short distance north of Laem Sing is an enchanting beach lined with casuarinas trees. Isolated and secluded, the beach is ideal for sunbathing and relaxing. The beach, however, is not suitable for swimming as it has a steep sloping beach.
Laem Sing, just one kilometer from Surin Beach, Laem Sing is a relatively small quite beach perfect for a break from the crowd. Laem Sing has a white sandy beach that glitters in the sun and is dotted with uniquely shaped rocks.
Thai Green Curry with Chicken
Thai Green Curry with Chicken
Ingredients
1 tbsp vegetable oil
2 tbsp green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
small handful of coriander, roughly chopped
½-1 lime, juice only
Method
1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
Thai Green Curry Paste
Ingredients:
2 fresh green chillies
1 small onion
1 tsp ground coriander
1 lime, juice and rind
1 stalk lemon grass
1 clove garlic
1 tsp soy sauce
1 tsp ground cumin
1/4 cup fresh coriander, stalks & leaves
1 tbls grated fresh ginger
2 tbls oil (vegetable)
Directions:
Place all ingredients in a food processor. Blend for a few minutes until well processed.Use in green Thai curries.
Ingredients
1 tbsp vegetable oil
2 tbsp green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
small handful of coriander, roughly chopped
½-1 lime, juice only
Method
1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
Thai Green Curry Paste
Ingredients:
2 fresh green chillies
1 small onion
1 tsp ground coriander
1 lime, juice and rind
1 stalk lemon grass
1 clove garlic
1 tsp soy sauce
1 tsp ground cumin
1/4 cup fresh coriander, stalks & leaves
1 tbls grated fresh ginger
2 tbls oil (vegetable)
Directions:
Place all ingredients in a food processor. Blend for a few minutes until well processed.Use in green Thai curries.
Tom Yum Kung
Tom Yum Kung
Ingredients
200g (4 oz.) Tiger Prawns
3 cups Chicken Stock or Water
2 cloves of Garlic
2 Shallot Sliced
1 tbs Lime Juice
1 tbs Fish Sauce
1 tsp Commercial Tom Yam Paste (optional)
1 tbs Lemongrass, cut into 2.5 cm.(1 inch) long pieces and pounded slightly
3 Kaffir Lime leaves
2 slices Galangal
2 Fresh Thai Chili, pounded slightly
1/2 cup Sliced Straw Mushrooms (or as needed)
Fresh Cilantro/Coriender for garnishing
Directions
1. Boil the chicken stock in a pot, and add the prawns. boil until the prawns is throughly cooked. Remove the prawns and set aside.
2. Add Tom Yam Paste (optional), fish sauce, garlic, shallots, lemongrass stripes, chilies, mushrooms, and sliced galangal into boiling soup.
3. Add Lime Juice and adjust the seasonings to taste. There should be a pronounced sour tastefollowed by a salty and hot taste. Add cooked prawns.
4. When serving, garnish with fresh cilantro/coriender.
Pad Thai
Pad Thai
2-4 Servings
8 oz Thai rice noodles
1/4 cup tamarind paste
1/4 cup warm water
4 oz skinless, boneless chicken breast
4 oz fried tofu6 tbsp roasted unsalted peanuts
3 tbsp fish sauce
2 tbsp sugar2 tbsp lime juice
1/2 cup vegetable oil1 tsp chopped garlic
8 large shrimps, shelled and deveined (50 oz)
2 eggs
1 cup bean sprouts
2 stems green onion, cut into 1-inch pieces
1/2 tsp roasted chilies
Strips of red pepper
Fresh coriander leaves
Wedges of lime
1. Soak noodles in plenty of cold water for at least 1 hour.
2. Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes.
3. Slice the chicken into 1/4-inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. Reserve.
4. Slice the fried tofu into 3/4-inch cubes. Reserve.
5. Blend or process peanuts into coarse meal. Reserve.
6. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer.
7. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes.
8. While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.
9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and take off heat.
l0. Transfer noodles to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately.
2-4 Servings
8 oz Thai rice noodles
1/4 cup tamarind paste
1/4 cup warm water
4 oz skinless, boneless chicken breast
4 oz fried tofu6 tbsp roasted unsalted peanuts
3 tbsp fish sauce
2 tbsp sugar2 tbsp lime juice
1/2 cup vegetable oil1 tsp chopped garlic
8 large shrimps, shelled and deveined (50 oz)
2 eggs
1 cup bean sprouts
2 stems green onion, cut into 1-inch pieces
1/2 tsp roasted chilies
Strips of red pepper
Fresh coriander leaves
Wedges of lime
1. Soak noodles in plenty of cold water for at least 1 hour.
2. Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes.
3. Slice the chicken into 1/4-inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. Reserve.
4. Slice the fried tofu into 3/4-inch cubes. Reserve.
5. Blend or process peanuts into coarse meal. Reserve.
6. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer.
7. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes.
8. While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.
9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and take off heat.
l0. Transfer noodles to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately.
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