Top Ten Thai Food

Not long ago, the Office of the National Culture Commission announced the top ten Thai dishes best liked by foreigners. In cooperation with the Ministry of Foreigner Affairs, the Office had conducted a survey of Thai restaurants all over the world to find out ten favourite Thai dishes of foreigners. In the survey 1,000 Thai restaurant around the world were asked to fill in a questionnaire. However, only 500 restaurants which have Thai chefs and offer the authentic Thai food were qualified for being taken into consideration.

The results were the top ten Thai dishes which are listed below in order of their percentages of popularity:

1. Tom Yam Kung (spicy shrimp soup) 99% (recipe)
2. Kaeng Khiao Wan Kai (green chicken curry) 85% (recipe)
3. Phat Thai (fried noodles of Thai style) 70% (recipe)
4. Phat Kaphrao (meat fried with sweet basils) 52% (recipe)
5. Kaeng Phet Pet Yang (roast duck curry) 50%
6. Tom Kha Kai (chicken in coconut soup) 47%
7. Yam Nua (spicy beef salad) 45%
8. Mu or Kai sa-te (roast pork or chicken coated with turmeric) 43% (recipe)
9. Kai Phat Met Mamuang Himmaphan (chicken fried with cashew nuts) 42% (recipe)
10. Phanaeng (meat in coconut cream) 39% (recipe)

from : http://www.thailandlife.com/thaifood02.html

Thai Beer

Generally Thai beer is strong. Alcohol in Thai beer is around 5.5% – 7% on the other hand US. beer has 2.2 to 3.5%. Mostly Thai drink their beer with ice or keeps it cold. Normally waitresses in Thailand add it to the mug anyway – without asking, figuring ‘everyone loves ice in their beer’.

The price of Thai beer is 35-40 Bath per small bottle or around $1 in Thailand. In US. Thai beer is $3 per small bottle.

Here are some of the Thai beers that I would like to introduce to you

1.

2.

3.

Cheer !!!!

Pairing Wine with Thai Food

I just read this article from chez pim blog ,I think it is very interesting issue so i will post in my blog.

Days late, real life is taking over blogging life again, but hopefully still ok. Alberto and Lenn, creators of two of the most infectious memes in Food Blogosphere, Is My Blog Burning and Wine Blogging Wednesday, joined forces to host a food blog meme to end all memes, where food bloggers are supposed to blog about wine, and wine bloggers to talk about food.

Well, I fully intended to join, but other eventfulevents caught up with me and so I am days late….not that’s my being late is new or anything. Anyway, here is my entry for Fabulous Favorites.

Instead of recommending one particular wine with a specific dish, I’m going to take this opportunity to answer the most frequent wine

question from Chez Pim readers: what wine to drink with Thai food?

Frankly, Thai food –with rampant spices, out of control heat, bitter herbs, cloying sweetness, sometimes all of those qualities in one dish- makes for a rather tough match with wine. But don’t despair, good matches are not beyond the realm of possibility. I mean, if Tom Cruise can make a baby, then anything is possible, no?

There are a few keys I use in matching wine with Thai food. They’ve worked pretty well for me, so hopefully they’ll work for you too. These are not rules, mind you. I hardly believe in rigid rules about anything, well, unless I’m the one making them. These are merely guidelines. Experiment with them. See what works for you. Wine and food are for fun, after all. So have fun!

Look for a little sweetness.
It’s become almost a reflex for me to reach for slightly sweet Rieslings when serving Thai food, and for very good reasons. The slight sweetness and floral notes in Rieslings and similar wines (like Gewurztraminer) match very well with the many flavors of Thai food. The sugar adds to the mouth-feel of wine and mitigates the effect of chilli and spice on the palate. Sweetness in wine also works well with the savory dishes that are on the sweet side in Thai cuisine.

Find the tropics in the nose.
Well, not your nose surely, but the nose of a wine. Some wines smell of tropical flowers or exotic fruits, which, predictably enough, will match well with the same notes in Thai dishes.

Avoid tannin at all cost.
Ok, this one probably most resembles a rule: never drink tannic wines with Thai food. The prominent flavors of Thai food -spicy, hot, and sour- are all horrible for big, tannic wines. Spice, chilli-heat, and acidity will make tannic wine taste bitter, ruining the experience with both the food and the wine. So, keep your fancy Bordeaux and expensive Cabs away from Thai food.

A little sparkly is good for the soul.

Sparkling wine works well with Thai food, especially all the fried things, which are everywhere in Thai cuisine. The bubbles cut through the grease and refresh the palate. Slightly off-dry Champagne or sparkling wine can also be versatile for many types of Thai dishes. It even works well with creamy curry, as long as it’s not super crazy spicy. If you’re thinking about just one bottle of wine besides a Riesling to match the entire meal of Thai dishes, pick a bottle of floral Champagne, it will surprise you.

Good acidity is good.

Thai food has a strong acidic element, especially Yum-type salads or the sour curries like Gang Som which are often dominated by lime juice or tamarind. For these types of dishes, it’s important that the wine you choose has a good level of acidity to support the acid in the food. Flat, flabby, low-acidity wine will be overwhelmed and turn even flabbier and less acidic when paired with these sour dishes. Acidic wines are also good with salty food, so they pair well with salty Thai dishes.
So, this may sound a little counter-intuitive here, but even when you choose slightly sweet, off-dry wines, make sure that they have a good level of acidity supporting in the background.
Be a little careful with acidic wine and Thai food though, very sweet dishes will turn acidic wines even leaner and more acidic, which could be unpleasant. So, if you like your Pad Thai cloying sweet, then I would pick slightly sweet wine to go with it.
Not a lot of oak.
Oaky wine, like a lot of California Chardonnays, are not a very good match with Thai food. The vanilla flavor in oaky Chardonnay doesn’t go well with exotic herbs and spices in Thai food. Stay away from them.

Now that we are done with some guidelines, we can talk about some wine varietals to go with Thai food. Again, these are just some suggestions, covering both the obvious and the more obscure. Play around with some of them and see what suits you best.

WhiteRiesling (and other German/Alsace whites like Gewürztraminer and Pinot Gris)
A no brainer, really. Go with fruity and floral nose rather than the musky note that some Rieslings have. Riesling labels can be hard to fathom, look for Kabinett (generally drier) or Spätlese (usually slightly sweeter). Auslese, depending on makers, migth be a little too sweet to pair with savory dishes. Or ask your wine merchant, she could be able to help you choose.
Scheurebe
A cross between Riesling and Sylvaner. Scheurebe is crispy, fruity and very aromatic. It will work well here as well.
Loire whites: Vouvray, Savennières, and Saumur Blanc
Crisp minerality and citrus no

tes in these wines work well with sour Yumsalads. Some Saumur Blanc with good structure (like my favorite Chateau Yvonne) would make a good match for coconut-based dishes, again as long as they are not extremely spicy. The minerality in these white wines from the Loire Valley also go very well with Thai seafood dishes.

Sparkling
Champagne and sparkling rosé, as long as they are not too oaky.
Lambrusco, an obscure sparkling wine from Italy. Lambrusco is fruity and slightly sweet, and will be a fun and unexpected match with Thai food.
Brachetto, another obscure Italian sparkler, this one a rosé from the Piemonte region. Pick a Brachetto that is not too sweet.

Red
Saumur-Champigny Juicy and low-tannin Saumur-Champigny is a good choice if you want red wine.
Cru Beaujolais
Light and fruity Cru Beaujolais is not a bad choice. I’m not a big fan of Beaujolais Nouveau so I can’t really recommend it.
Barbera
Very classic style of low tannin and ripe Barbera can also be a good match.

This is far, far from an exhausted list, I’m sure. I’m only talking about the wines I know. Feel free to suggest your own successful matches, that’s what the comment section is for!

How to Make Yummy Thai Desserts in a Microwave Oven

I found “How to Make Yummy Thai Desserts in a Microwave Ove” from hubpages.com. It is interesting

Hope you enjoy it!!!

Sweet Glutinous Rice with Mango

Ingredients

• 2 cups glutinous rice
• 1 cup coconut milk
• 1/2 cup sugar
• 2 teaspoons salt
• 1/4 cup coconut cream

Preparation

• Soak glutinous rice in warm water for 2 hrs. Then put it in a clay pot with coconut milk. Cover and microwave on high for 10 minutes.
• Mix coconut cream with sugar and salt. Cover and cook on high for 30 seconds. Bring out and stir until sugar dissolves.
• When the glutinous rice is cooked, add the coconut cream mixture and stir together quickly. Set aside for 10 -15 minutes.
• Serve with sweet fresh mango slices.

Custard in Pumpkin Shell

Ingredients

• 1 small pumpkin (about 6 inch diameter)
• 1 cup coconut milk
• 4 eggs, lightly beaten
• 1/2 cup palm sugar
• 1/2 cup caster sugar
• 1/8 tsps. salt
• 1 tsp. wheat flour

Preparation

• Cut a round hole on top of the pumpkin.
• Scoop out seeds and pulp.
• Blend all the ingredients together and strain the mixture through thin cloth.
• Place the pumpkin shell in a pudding bowl.
• Pour the strained mixture into the shell and microwave on high for 8 – 10 minutes.

Ozone Thai Restaurant

Ozone is a Thai food restaurant, which brings together all type of traditional Thai food and Thai fusion specialties into one fantastic menu. The first branch of Ozone Thai restaurant is located on 1160 Polk St (Sutter Street) San Francisco, CA 94109. And the latest branch is located on Brannan Street and 2nd Street. Most of Thai people call Ozone 2. I went to Ozone 2 last Friday and order super spicy food: The seafood clay pot, Thai beef with basil and papaya salad. All the dishes were very delicious! They have a good selection of beer and cocktails. Especially Singha beer that is the best selling beer in Thailand was so smooth not too strong and malt. The service is excellent,very friendly, attentive but not obtrusive.

Thai Omelette

Thai Omelette or Kai Jeaw is a preparation of beaten egg quickly cooked with oil in a frying pan, sometimes folded around a filling such as pork (Kai Jeaw Moo Sab or Pork Omelette).

Ingredients:

2 eggs

2 tablespoons of fish sauce (nam pla)

1 teaspoon of seasoning sauce

1 teaspoon of oyster sauce

½ teaspoon of limejuice

½ cup oil

Directions:

Mix the eggs with the fish sauce, seasoning sauce, oyster sauce. Beat the mixture well and add the limejuice. Add ½ cup of the oil in the pan. Wait for the pot to get hot, then pour the egg mixture. Turn up the temperature to high and fry the mixture until an omelette is brown or cooked.

Tip: The idea being to have “bubbles” of water vapor trapped within the rapidly cooked egg. The bubbles and limejuice are what make the omelette light and fluffy.

San Francisco Thai Food Delivery

Do you want to order Thai food and comfortably eat at your home in the United State especially in San Francisco ? Hum-mm, today I would like to recommend you one of the largest website to select of food delivery options in the United States “Eat24Hours.com” It is a fast and easy online meal and food order processing service for local restaurants.

• Free and easy use
• Saves time
• Pay byCash or Credit Card

Try it now : you can eat The best Thai food at your home.

http://san-francisco.eat24hours.com/

Dancing Shrimp

Dancing shrimp is one of the Thai strange foods that I really like it. This dish is very fresh raw shrimp, spicy, and very tasty. It is my favorite appetizer menu.

Ingredients :

Fresh ocean shrimp

Thai chilies ,Garlic

Fish sauce , Sugar , Lime juice

Cilantro ,Mint Leaves and green onion

Method :

Wash raw shrimp and arrange on a serving platter

Crush chilies and garlic together.

Add fish sauce and limejuice.

Add a small amount of sugar.

Stir well to blend.

Spoon sauce over shrimp and sprinkle with chopped green onion, cilantro and

mint leaves.

(Video chip : http://www.foodnetwork.com/videos/tasty-thai-trio/43065.html: Jumping Shrimp by food network)

Note: 1.Truly live dancing shrimp are made with miniature freshwater shrimp.

2.The limejuice will cook raw miniature shrimp and turn them pink.

Vote best Thai food by citysearch

ช่วยกัน vote ร้านอาหารไทยใน San Francisco ด้วยนะค่ะ และมาดูกันว่าร้านใดจะเป็นร้านที่  Hot ที่สุดในซานฟราน

http://sanfrancisco.citysearch.com/bestof/nominees/2009/thai_food

Where to find Thai Ingredients in San Francisco

• Clement Street

There are many good markets on Clement Street but lack of the parking. Most of the markets around Clement Street are the Chinese market but you can easily find Thai ingredients.

New May Wah Market 707-719 Clement St. San Francisco, CA 94118 (415) 668-2583	A large market. Excellent and large fresh and frozen foods (fish, shrimp, etc.). Many of Japanese ,Chinese and Thai snack. Important Thai ingredient that you can find in here : fish sauce ,coconut milk and  chili pepper
Lien Hing Supermarket Number 3 400 Clement St. San Francisco, CA 94118 (415) 386-6333	A good market fresh fish, a good frozen foods section, and a lot of Thai products.
T & L Market 339 Clement St. San Francisco, CA 94118 (415) 668-2166	Good market but sometime hard to find Thai ingredient.

• Tenderloins

Battambang Market 339 Eddy St. San Francisco, CA 94102 415-474-6436

Small but good market. Sometime,You can find kaffir lime leaves. Best location for downtown resident.

• Sunset

* Sunset Supermarket 2801 Vicente St. (at 39th) San Francisco, CA 94116 415-504-8188	Good market with fresh and frozen section especially seafood.
Sunset Supermarket 2425 Irving St. San Francisco, CA 94122 415-682-3756	Big market with fresh ingredients and some of Thai ingredient.