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Thong Ek
''Thong ek'' ( th, ทองเอก, ), also known as "Wheat Flour Dumplings with Egg Yolks", is one of the nine auspicious traditional Thai desserts. It is a golden sweet carved as various types of flowers decorated with a piece of gold leaf on top, popularly served in very significant occasions such as career advancement ceremonies. Etymology In Thai, the word Thong means "gold" and the word Ek means "prime". It is believed that when Thong Ek is used in auspicious rituals or as a gift to seniors, it will bring wealth and to superiority in work; to be number one in their field of work. History ''Thong ek'' is in the same category as other egg-based sweets (i.e. ''thong yip'', ''thong yot'', '' foi thong'', ''sangkhaya'' and ''mo kaeng''). It was introduced by Japanese-Portuguese chef Maria Guyomar de Pinha in the reign of Narai during the Ayutthaya Kingdom. Its origin is a Portuguese sweet which has yolk and sugar as main ingredients. Maria Guyomar de Pinha had combined ... [...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] |
Coconut Jam
The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. The name comes from the old Portuguese word '' coco'', meaning "head" or "skull", after the three indentations on the coconut shell that resemble facial features. They are ubiquitous in coastal tropical regions and are a cultural icon of the tropics. The coconut tree provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. The inner flesh of the mature seed, as well as the coconut milk extracted from it, form a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called ''coconut water'' or ''coconut juice''. Mature, ripe coconuts c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Thai Desserts
This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. Some of these dishes are also a part of other cuisines. The word "khanom" ( th, ขนม), refers to snack or dessert, presumably being a compound between two words, "khao" (ข้าว), "rice" and "khnom" (หนม), "sweet". The word "khanom" in the Thai sense is snack or sweet food made from flour. Thai khanom * ''Bua Loy, rice flour rolled into small balls and then cooked in coconut milk.'' * '' Bulan dan mek'' * '' Lot chong'' * '' Cha mongkut'' * '' Fakthong kaeng buat'' * '' Foi thong'' * Fresh fruit * ''Grass jelly'' * ''Khanom babin'' * ''Khanom bueang'' – known as Thai crêpes * ''Khanom chan'' – means layer dessert * '' Khanom keson lamchiak'' * '' Khanom khai pla'' * ''Khanom khrok'' * '' Khanom khuai ling'' * '' Khanom mo kaeng'' * '' Khanom namdokmai'' * '' Khanom phing'' * '' Khanom piakpun'' * '' Khanom sane chan'' * ''Khanom sot sai'' * ''Khanom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences. The influence of Portugal's spice trade in the East Indies, Africa, and Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayutthaya Kingdom
The Ayutthaya Kingdom (; th, อยุธยา, , IAST: or , ) was a Siamese kingdom that existed in Southeast Asia from 1351 to 1767, centered around the city of Ayutthaya, in Siam, or present-day Thailand. The Ayutthaya Kingdom is considered to be the precursor of modern Thailand and its developments are an important part of the History of Thailand. The Ayutthaya Kingdom emerged from the mandala of city-states on the Lower Chao Phraya Valley in the late fourteenth century during the decline of the Khmer Empire. After a century of territorial expansions, Ayutthaya became centralized and rose as a major power in Southeast Asia. Ayutthaya faced invasions from the Toungoo dynasty of Burma, starting a centuries' old rivalry between the two regional powers, resulting in the First Fall of Ayutthaya in 1569. However, Naresuan ( 1590–1605) freed Ayutthaya from brief Burmese rule and expanded Ayutthaya militarily. By 1600, the kingdom's vassals included some city-states in the M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Narai
King Narai the Great ( th, สมเด็จพระนารายณ์มหาราช, , ) or Ramathibodi III ( th, รามาธิบดีที่ ๓ ) was the 27th monarch of Ayutthaya Kingdom, the 4th and last monarch of the Prasat Thong dynasty. He was the king of Ayutthaya Kingdom from 1656 to 1688 and arguably the most famous king of the Prasat Thong dynasty. His reign was the most prosperous during the Ayutthaya period and saw the great commercial and diplomatic activities with foreign nations including the Middle East and the West. During the later years of his reign, Narai gave his favorite – the Greek adventurer Constantine Phaulkon – so much power that Phaulkon technically became the chancellor of the state. Through the arrangements of Phaulkon, the Siamese kingdom came into close diplomatic relations with the court of Louis XIV and French soldiers and missionaries filled the Siamese aristocracy and defense. The dominance of French officials led to f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maria Guyomar De Pinha
Maria Guyomar de Pina ( th, มารีอา กียูมาร์ ดึ ปีญา; 1664 – 1728) (also known as ''Maria Guiomar de Pina'', ''Dona Maria del Pifia'' or as ''Marie Guimar'' and ''Madame Constance'' in French), Thao Thong Kip Ma ( th, ท้าวทองกีบม้า), was a Siamese woman of mixed Japanese-Portuguese-Bengali ancestry who lived in Ayutthaya in the 17th century. She became the wife of Greek adventurer Constantine Phaulkon. Maria Guyomar is known in Thailand for having introduced new dessert recipes in Siamese cuisine at the Ayutthaya court. Some of her dishes were influenced by Portuguese cuisine, especially egg yolk-based sweets such as '' foi thong'' ("golden threads") and '' sangkhaya''. Biography Maria was born in Ayutthaya during the reign of King Narai. Her mother was a Japanese woman, named Ursula Yamada, whose family had emigrated to Thailand following the repression of Christianity in Japan. Her father Fanik Guyomar (also P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Mo Kaeng
''Khanom mo kaeng'' ( th, ขนมหม้อแกง, ) is a traditional Thai dessert. It is similar to an egg custard or a kind of flan. ''Khanom mo kaeng'' is made with coconut milk, eggs (either chicken or duck), palm sugar, white sugar, salt, shallots and a bit of oil. There are different variations of ''khanom mo kaeng''. The kind of starch that is used is usually taros, but sometimes are used hulled mung beans, lotus seeds, sweet potatoes, or other starches. History Maria Guyomar de Pinha is the queen of Thai desserts during the Ayutthaya period. She created many desserts, some of which were influenced by Portuguese cuisine, such as curry puffs, ''khanom mo kaeng'', '' thong muan'', ''thong yot'', ''thong yip'', '' foi thong'', and '' khanom phing''. These desserts were presented to King Narai and Princess Sudawadi, who was the daughter of King Narai. ''Khanom mo kaeng'' was served to King Narai in a pot which was made from brass. See also * List of Thai desserts This ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fios De Ovos
Angel hair, called in Portuguese ''Fios de ovos'' ("egg threads") is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes (only in Brazil). This dish is called ''Letria'' in Goa, not to be confused with the vermicelli dessert made in Portugal. The preparation is also known in Spain as ''Huevo hilado'' ("spun egg"), in Japan as ''Keiran Somen'' (鶏卵素麺, "hen's egg noodle"),''Kyoto Foodie'', Wagashi: Angel Hair Keiran Somen (Fios de Ovos)'. Accessed on July 7, 2009. in Cambodia as ''Vawee'', in Malaysia as ''Jala mas'' ("golden net"), in Thailand as ''Foi Thong'' (ฝอยทอง; "golden strands"),''Bangkok Post Educational Services'',Three tempting Thai delicacies. Accessed on October 29, 2011. and in the North Malabar region of Kerala, India as ''Muttamala'' (മുട്ടമാല; "egg lace").''Mutt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeast Asia
Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical United Nations geoscheme for Asia#South-eastern Asia, south-eastern region of Asia, consisting of the regions that are situated south of mainland China, east of the Indian subcontinent, and north-west of mainland Australia. Southeast Asia is bordered to the north by East Asia, to the west by South Asia and the Bay of Bengal, to the east by Oceania and the Pacific Ocean, and to the south by Australia (continent), Australia and the Indian Ocean. Apart from the British Indian Ocean Territory and two out of atolls of Maldives, 26 atolls of Maldives in South Asia, Maritime Southeast Asia is the only other subregion of Asia that lies partly within the Southern Hemisphere. Mainland Southeast Asia is completely in the Northern Hemisphere. East Timor and the southern portion of Indonesia are the only parts that are south of the Equator. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thong Yot
Thong yot ( th, ทองหยอด, ), also known as "gold egg-yolks drops", is an ancient Thai dessert and one of the nine auspicious traditional Thai desserts. Thong Yot originated in Aveiro District, Portugal. Thong Yot was adapted from ovos moles de aveiro, a Portuguese dessert, by Maria Guyomar de Pinha, who was appointed as a cook in the palace in the period of King Narai of Ayutthaya. Thong Yot is made from egg yolks, flour and sugar. Uses Thong Yot is one of the nine auspicious traditional Thai desserts which are used on special occasions such as wedding ceremonies These nine auspicious traditional Thai desserts are one of Thailand's culinary treasures. Thong Yot is the same type of dessert as Thong Yip, Thong Ek and Foi Thong. Thong Yot represents blessing for wealth from one person to another person. Thong Yot itself represents gold that is given to another. See also * List of Thai desserts This is a list of Thai khanom, comprising snacks and desserts that ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thong Yip
Thong yip ( th, ทองหยิบ, ), also known as "pinched gold egg yolks" in English, is one of the nine auspicious traditional Thai desserts. It is usually made for important occasions and ceremonies such as weddings, ordinations, and housewarmings. ''Thong yip'', like many other egg-based sweets, was introduced by Japanese-Portuguese Maria Guyomar de Pinha in the reign of Somdet Phra Narai Maharat during the Ayutthaya Kingdom. Its origin is the Portuguese sweet called ''trouxas das caldas''. Etymology In Thai, the word ''thong'' means "gold" and ''yip'' means "to pick". It is believed that when ''thong yip'' is used in blessing ceremonies or as a gift to anyone, it will bring wealth and success in work; a person can turn something ordinary into gold once picked up. ''Thong yip’s'' shape resembles that of a flower. The number of folds used for ''thong yip'' can be 3, 5, or 8, depending on one's preference. See also * List of Thai desserts This is a list of Thai khanom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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