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Thai Curry
Thai curry (, ) 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 Indian subcontinent in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves rather than a mix of dried 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 ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thailand
Thailand, officially the Kingdom of Thailand and historically known as Siam (the official name until 1939), is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. With a population of almost 66 million, it spans . Thailand Template:Borders of Thailand, is bordered to the northwest by Myanmar, to the northeast and east by Laos, to the southeast by Cambodia, to the south by the Gulf of Thailand and Malaysia, and to the southwest by the Andaman Sea; it also shares maritime borders with Vietnam to the southeast and Indonesia and India to the southwest. Bangkok is the state capital and List of municipalities in Thailand#Largest cities by urban population, largest city. Tai peoples, Thai peoples migrated from southwestern China to mainland Southeast Asia from the 6th to 11th centuries. Greater India, Indianised kingdoms such as the Mon kingdoms, Mon, Khmer Empire, and Monarchies of Malaysia, Malay states ruled the region, competing with Thai states s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related Capsaicin#Capsaicinoids, capsaicinoids give chili peppers their intensity when ingested or topical application, applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of List of Capsicum cultivars, multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ho Mok
Steamed curry is a type of Southeast Asian curry that is traditionally cooked by steaming or roasting (on an embers) in banana leaves and served with cooked rice. The curry base is typically made with curry paste, and may also include coconut cream or coconut milk and eggs. A variety of leaves and staple ingredients are often added to the dish. Etymology In Thai, ''ho mok'' (, , ) is defined as "a Thai dish consisting of steamed fish or chicken in coconut cream and chili sauce." It is a compound word formed from Tai words ''ho'' and ''mok''. * The word ''ho'' () means "package, things wrapped in packages, to wrap, package" and is a cognate with Northern Thai, Shan, and Kam–Tai languages. * The word ''mok'' () means "to cover, conceal, or hide" and is a cognate with Northern Thai, Laos, and Kam-Tai languages. In Khmer, ''haa mok'' (, ) is a loanword derived from the Thai ''ho mok'' and is defined as "a type of food consisting of chopped meat, chicken, or fish mixed wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khua Kling
''Khua kling'' (, ) is a spicy, dry-fried curry from Thai cuisine Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that ... 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. References {{Thai cuisine Thai cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phat Phrik Khing
''Phat phrik khing'' or ''pad prik king'' (, ) 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, 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 Galangal () is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses originating in Indonesia. It is one of four species in the genus ''Alpinia'', and is known for its pungent, aromatic flavor. Greater gal .... Very often, also in Thailand, red curry paste is used instead. Ingredients The curry is mainly made of Yardlong bean or green bean, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, 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 for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...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 was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) 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 meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to India. The Columbian exchange, Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes, tomatoes, Chili pepper, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Powder
Curry powder is a spice mix for curry originating from the Indian subcontinent, adapted from but not to be confused with the native spice mix of garam masala. History As commercially available in Western markets, curry powder is comparable to the traditional Indian spice mixture known as ''garam masala'' ('warm spices'). 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. In Australia, a common curry spice is Keen’s curry powder. The ingredient "curry powder", along with instructions on how to produce it, are also seen in 19th-century US and Australian cookbooks, and advertisements. British traders introduced the powder to Meiji Japan, in the mid-19th century, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Language
Thai,In or Central Thai (historically Siamese;Although "Thai" and "Central Thai" have become more common, the older term, "Siamese", is still used by linguists, especially when it is being distinguished from other Tai languages (Diller 2008:6). "Proto-Thai" is, for example, the ancestor of all of Southwestern Tai, not just Siamese (Rischel 1998). ), is a Tai language of the Kra–Dai language family spoken by the Central Thai, Mon, Lao Wiang, Phuan people in Central Thailand and the vast majority of Thai Chinese enclaves throughout the country. It is the sole official language of Thailand. Thai is the most spoken of over 60 languages of Thailand by both number of native and overall speakers. Over half of its vocabulary is derived from or borrowed from Pali, Sanskrit, Mon and Old Khmer. It is a tonal and analytic language. Thai has a complex orthography and system of relational markers. Spoken Thai, depending on standard sociolinguistic factors such as age, gender ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piquance
Pungency ( ) is 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". Piquant ingredients include chili peppers, wasabi, horseradish and mustard. The primary substances responsible for pungent taste are capsaicin, piperine (in peppers) and allyl isothiocyanate (in radishes, mustard and wasabi). 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 ambiguity arising from use of "hot", which can also refer to temperature, and "spicy", which can also refer to spices. For instance, a pumpkin pie can be both hot (out of the oven ... [...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 encompass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
