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Thai Curry
Thai curry ( th, แกง, translit=kaeng, ) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as herbs and aromatic leaves over a mix of spices. Definition The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines ''kaeng'' as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chillies, and garlic as essential ingredients. Coconut milk is not included in this definition and many Thai curries, such as and , do not feature it. Curries in Lanna (northern Thai) cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the Thai highlands. The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste. Even within one type of curry the spiciness can dif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thailand
Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is bordered to the north by Myanmar and Laos, to the east by Laos and Cambodia, to the south by the Gulf of Thailand and Malaysia, and to the west by the Andaman Sea and the extremity of Myanmar. Thailand also shares maritime borders with Vietnam to the southeast, and Indonesia and India to the southwest. Bangkok is the nation's capital and largest city. Tai peoples migrated from southwestern China to mainland Southeast Asia from the 11th century. Indianised kingdoms such as the Mon, Khmer Empire and Malay states ruled the region, competing with Thai states such as the Kingdoms of Ngoenyang, Sukhothai, Lan Na and Ayutthaya, which also rivalled each other. European contact began in 1511 with a Portuguese diplomatic mission to Ayutthaya, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steamed Curry
Steamed curry ( km, អាម៉ុក, ; th, ห่อหมก , , lo, ຫມົກ, ) is a Southeast Asian type of curry steam-cooked in banana leaves. In Laos it is also roasted on embers. The base of the curry is made with a curry paste ( km, គ្រឿង, ; th, พริกแกง, ) with or without the addition of coconut cream or coconut milk and eggs. A wide range of leaves and staple ingredients are also added to the dish, such as: * fish ( km, អាម៉ុកត្រី, ; th, ห่อหมกปลา, ; lo, ຫມົກປາ, ); * bamboo shoots ( th, ห่อหมกหน่อไม้, ; lo, ຫມົກຫນໍ່ໄມ້, (often with minced meat inside)); * chicken ( km, អាម៉ុកសាច់មាន់, ; th, ห่อหมกไก่, ); * snails ( km, អាម៉ុកខ្យង, ); * tofu ( km, អាម៉ុកតៅហ៊ូ, ; th, ห่อหมกเต้าหู้, );; * algae ( lo, ຫມົກ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ho Mok
Steamed curry ( km, អាម៉ុក, ; th, ห่อหมก , , lo, ຫມົກ, ) is a Southeast Asian type of curry steam-cooked in banana leaves. In Laos it is also roasted on embers. The base of the curry is made with a curry paste ( km, គ្រឿង, ; th, พริกแกง, ) with or without the addition of coconut cream or coconut milk and eggs. A wide range of leaves and staple ingredients are also added to the dish, such as: * fish ( km, អាម៉ុកត្រី, ; th, ห่อหมกปลา, ; lo, ຫມົກປາ, ); * bamboo shoots ( th, ห่อหมกหน่อไม้, ; lo, ຫມົກຫນໍ່ໄມ້, (often with minced meat inside)); * chicken ( km, អាម៉ុកសាច់មាន់, ; th, ห่อหมกไก่, ); * snails ( km, អាម៉ុកខ្យង, ); * tofu ( km, អាម៉ុកតៅហ៊ូ, ; th, ห่อหมกเต้าหู้, );; * algae ( lo, ຫມົກ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khua Kling
''Khua kling'' ( th, คั่วกลิ้ง, ) is a spicy, dry-fried curry from Thai cuisine originating from the Southern Region. The primary components are meat and Southern Thai style red curry paste. Unlike most curries that are cooked in a spicy sauce, the dry meat style directly seasons the meat. When dry-frying the meat its fat renders allowing the curry paste to adhere. Ingredients The main ingredient of ''khua kling'' can be divided into two parts: curry paste and roast meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic .... The ingredients of the curry paste are chili, pepper, lemongrass, garlic, turmeric, galangal, salt, and shrimp paste. The ingredients of the roasted meat are kaffir lime, curry paste, and meat such as pork, chicken, and beef. Cooking The meat is cl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phat Phrik Khing
Phat phrik khing or pad prik king ( th, ผัดพริกขิง, ) is a type of Thai curry that is drier than other Thai curries such as red curry as it is fried in oil and does not contain liquid coconut milk. Sometimes, instead of, or in addition to frying oil, coconut milk is heated until it turns to oil for added taste. The paste is a thick curry presenting a vivid red color due to ''phrik'' (chili peppers). Confusingly enough, the Thai name indicates that ginger (''khing'') is used in this dish, which in fact is not the case. Recipes for the ''phrik khing'' curry paste usually include lemongrass, garlic and galangal. Very often, also in Thailand, red curry paste is used instead. See also * Thai curry Thai curry ( th, แกง, translit=kaeng, ) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingr ... * Phat khing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Powder
Curry powder is a spice mix originating from the Indian subcontinent where it is typically called garam masala. History Key ingredients of curry powder consist of ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric and have been in use for over 4000 years, at least since the Indus Valley civilization. As commercially available in Western markets, curry powder is comparable to the traditional Indian concoction of spices known as "garam masala". Conceived as a ready-made ingredient intended to replicate the flavor of an Indian sauce, it was first sold by Indian merchants to British traders. Curry powder was used as an ingredient in 18th century British recipe books, and commercially available from the late 18th century, with brands such as Crosse & Blackwell and Sharwood's persisting to the present. The ingredient "curry powder", along with instructions on how to produce it, are also seen in 19th Century US and Australian cookbooks, and advertiseme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piquance
Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Examples of piquant food include mustard and curry. Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the potential ambiguity arising from use of "hot" and "spicy", which can also refer to temperature or the presence of spices, respectively. For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the common inclusion of spices such as cinnamon, nutmeg, allspice, mace, and cloves), but it is not ''pungent''. (A food critic may neverthe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Highlands
The Thai highlands or Hills of northern Thailand is a mountainous natural region in the north of Thailand. Its mountain ranges are part of the system of hills extending through Laos, Burma, and China and linking to the Himalayas, of which they may be considered foothills. The highlands in the north of Thailand are characterized by a pattern of generally steep hill ranges, intermontane basins and alluvial gorges. Elevations are generally moderate, little above for the highest summits. There is a wide range of elevations though, with floors ranging between above sea level. Towards the Lao border, the divide to the Mekong basin becomes higher with peaks occasionally rising above and streams flowing in narrow steep valleys. The climate is typical of tropical mountains with clearly delineated wet and dry seasons. Winter temperatures can be cool with frosts occurring most years at higher elevations, but no snow even on the highest peaks. The region of the Thai Highlands encompasses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
