A Glossary of Typical Thai Dishes - Part I

Planning to eat at a Thai restaurant can be a challenge sometimes, especially the first time one tries Thai food. Looking up dishes on the Internet ahead of time is always a good idea. The Internet is filled with lots of information on both authentic Thai dishes and Thai dishes customized for one's country. So, when choosing your Thai dishes, be aware that they might not be the same as a given description on the Internet. Even authentic Thai recipes for a given dish can be different. This is because it depends on the person who wrote the recipe. The region plays important role. Green curry in the north can be different from green curry in the central plains. A variety of factors make recipes and descriptions a fluid process. But that there are benefits to this situation. Becoming familiar with multiple perspectives and possibilities can enliven one's eating experience further and help generate new ideas and tastes.

Most Thai restaurants in the US will provide menus that include descriptions of each dish. Some may also show dishes written in Thai and/or a phonetic English pronunciation of the Thai name. The names of dishes often derive from from the main ingredient. For instance, Kaeng Kiaw Wann Gai translates literally as "curry, green, sweet, chicken." Here are some typical Thai dishes in Thailand. Perhaps you'll find some dishes here that you've tried or would like to look for in restaurants in your country.

Snacks (Appetizers)
Thais love snacks and often eat between meals. There are a wide variety of snacks ranging from deep-fried insects to fruits and sweets.

Gai Ping: charcoal-grilled chicken with sticky rice
Kai Ping: charcoal-roasted eggs with dark chili dipping sauce
Khanom Pang Nah Goong: deep-fried minced shrimp, garlic and cilantro on bread
Khanom Pang Nah Moo: deep-fried minced pork, garlic and cilantro on bread
Kiaw Krob Goong-Moo: deep-fried minced pork, shrimp & spices enclosed in a wonton wrapper
Kluay Ping: charcoal-grilled banana
Luk Chin Ping: barbeque meatballs with chili dipping sauce
Luk Chin Tod: deep-fried meatballs with chili dipping sauce
Miang Kam: leaf-wrapped tidbits
Moo Ping: charcoal-grilled pork with sticky rice
Po Pia Tod: deep-fried spring rolls with sweet dipping sauce
Roti: Muslim pan-fried bread with sweetened condensed milk and granulated sugar
Roti Sai Mai: flour-wrapped spun candy
Sakoo Sai Moo: steamed tapioca filled with minced pork
Tod Mun Goong: fried shrimp cakes with cucumber and peanut in sweet dipping sauce
Tod Mun Pla: fried fish cakes with cucumber and peanut in sweet dipping sauce

Noodle Dishes
There are many types of noodles - three examples of types are egg, rice and transparent noodles. The rice noodles come in 3 different sizes: sen yai (wide), sen lek (medium) and sen mee (thin). Egg noodles are called "Ba-Mi" and transparent are called "Wun sen" and are made from mung beans starch. Most Thais would eat noodle dishes with chopsticks as contrasted with their regular use of spoon and fork.

Bami Haeng: egg noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls)
Bami Kiaw Nam: egg noodle soup with wontons (filled with meat), sliced barbeque pork and vegetables
Bami Kiaw Haeng: egg noodles (served dry) with wontons (filled with meat), sliced barbeque pork and vegetables
Bami Nam: egg noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls)
Khamon Hua Phak Kad: stir-fried white radish cake with bean sprouts and Chinese chives
Khao Soi: Chiang Mai-style noodles; creamy sauce served over egg noodles
Kuai Tiaw Kai Kau: stir-fired wide rice noodles with chicken
Kuay Tiaw Haeng: rice noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls)
Kuay Tiaw Num: rice noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls)
Lad Nah: stir-fried thin or wide rice noodles with light gravy bean sauce and Chinese kale
Pad Kee Mao: Stir-fried wide rice noodles with meat and vegetables with chilies
Pad See Eew: stir-fried wide rice noodles with meat and vegetables with black soy sauce
Pad Thai: stir-fried medium rice noodles with egg, dried shrimp and fried bean curd sprinkled with peanuts (served with
beansprouts)

Curry Dishes
Thai curry dishes are well known for their spicy qualities. Each curry dish is made with a specific type of curry paste; the term can also refer to the pastes themselves. There are two common types of curries: coconut-based curry and water-based curry. The coconut-based curry will consistently have coconut milk in it whereas water-based curry has no coconut. Most water-based curry will involve fish as one of its ingredients. Here are some typical curry dishes Thais eat:

Kaeng Daeng: red curry with meat, red bell peppers, basil and coconut milk
Kaeng Hang Le: Northern style curry with meat, curry powder, lemongrass, ginger, shallots, shrimp paste, chilies and peanuts
Kaeng Kari: Indian style curry with meat, potatoes and coconut milk
Kaeng Kiaw Waan: a slightly sweet green curry with meat, Thai eggplants, pea eggplants, winter melon, Thai sweet basil (Bai Horapa), kaffir lime leaves and coconut milk
Kaeng Khua: three-flavored coconut-based curry (sweet, sour and salty) most common meat is fish, shrimp or clam. Main added ingredients typically used in this curry can be pineapple, mushrooms or winter melon. Other ingredients are galanga, kaffir lime zest, dried chilies, lemon grass and shrimp paste
Kaeng Leung: hot yellow curry, most common meat used is fish. Other ingredients are winter melon, chilies, garlic, turmeric, lemon grass, shallots and shrimp paste
Kaeng Liang: vegetarian curry, most common vegetables are sponge gourd (buab liam), gourd leave (bai tam leung) and phak nam tao (bottle gourd). Other ingredients are shrimp paste, dried shrimp and shallots
Kaeng Matsaman: curry with meat, potatoes, peanuts and coconut milk (a mild curry from the Muslim Southern part of Thailand)
Kaeng Pa: jungle curry is a water-based curry eaten in Northen Thailand. This curry is hot and full of flavor from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chilies
Kaeng Phed: spicy curry with meat and chilies
Kaeng Som: hot and sour curry with fish (can be fired), morning glory vegetables and juice-based tamarind
Phanaeng: Thai southern style dry curry with meat, kaffir lime leaves and coconut milk

Soup
Spicy and non-spicy soup dishes are always served as one of a communal dinner's dishes. Most non-spicy soup dishes can be made with a variety of ingredients.

Kaeng Chued Ma Ra: stuffed bitter melon in soup broth. Stuffed bitter melon can use ground pork or chicken
Kaeng Chued Taeng Gwa: stuffed cucumber in soup broth. Stuffed cucumber can be ground pork or chicken
Kaeng Chued Tao Hu: beancurd, soy bean sprouts in soup broth. Some may add ground pork
Kaeng Chued Wun Sen: clear noodle, ground meat, vegetables and broth
Kaeng Tam Leung: chicken or pork rib broth with gourd leaves (bai tam leung)
Tom Kha Gai: hot and sour coconut milk soup with chicken, lemon grass, mushrooms, kaffir lime leaves and chilies
Tom Kha Pla Duk: hot and sour coconut milk soup with catfish, lemon grass, mushrooms, kaffir lime leaves and chilies
Tom Kha Ta Le: hot and sour coconut milk soup with assorted seafood, lemon grass, mushrooms, kaffir lime leaves and chilies
Tom Som: sweet and sour soup with fish, shrimp paste, tamarind juice, onion and coriander
Tom Yum Gai: hot and sour soup with chicken, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies
Tom Yum Goong: hot and sour soup with shrimp, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies
Tom Yum Moo Pa: hot and sour soup with wild boar, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies
Tom Yum Pla Duk: hot and sour soup with catfish, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies
Tom YUm Ta Ke: hot and sour soup with assorted seafood, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies

Rice Dishes
With rice as Thais' staple, there are many of quick rice dishes. Some may eat as their main meal, but some may eat as snack.

Jok: rice porridge with ground pork, fresh ginger and green onion (some may add egg)
Khao Krug Ka Pi: shrimp paste rice with slices of thin omlet, fired shallots, shreaded raw mango, sweet shredded pork and dried shrimp
Khao Mok Gai: Thai-style chicken biriyani served with rice cooked with yellow spices
Khao Moo Daeng: Chinese-style red pork with rice, boiled eggs and cucumber
Khao Mun Gai: steamed chicken with rice cooked in chicken stock and garlic
Khao Nah Ped: roasted duck served on rice
Khao Ob Subparod: fried rice with shrimp, pineapple, onions and cashew nuts, baked in a pineapple
Khao Pad Moo-Goong: fried rice with pork, shrimp, eggs, onion and cilantro
Khao Pad Poo: fried rice with crab meat, eggs, tomatoes, onion and cilantro
Khao Pad Subparod: fried rice with shrimp, pineapple, onions and cashew nuts
Khao Tom: rice soup with a selection of meat and vegetable side dishes;
Khao Tom Goong: rice soup with shrimp
Khao Tom Moo: rice soup with pork
Khao Tom Pla: rice soup with fish

Desserts
Dessert is known as Khanom or Khong wan in Thai. Most Thai desserts are based on fruits and natural flavor.

Bua Loy Benjarong: taro, pumpkin, and mung dal bean balls in coconut milk
Kaeng Buat: potatoes, taro and pumpkin in coconut milk
Khanom Kluay: blended banana mixed with flours dessert with shredded coconut on top
Khao Niaw Dum Puek-Ma Prao: taro, coconut meat and black sticky rice with coconut topping
Khao Niaw Gaew: boiled pandanus sticky rice balls
Khao Niaw Ma Muang: mango served with sticky rice and coconut milk
Khao Tom Mud: steamed black beans, sticky rice and banana in banana leaf
Khanom Chan: nine-layered sweet. Main ingredients are flours and natural colors
Khanom Khrok: warm coconut pudding
Khanom Moh Kaeng: Thai-style egg custard
Khanom Tago: sago-based dessert with coconut cream on top
Khanom Thien: mung beans in banana leaf
Khanom Thua Fu: jasmine sponge cakes
Khanom Thua Paep: mung bean stuffing coated with shredded coconut meat
Khanom Thuay: coconut cakes
Kluay Buat Chee: banana in coconut milk
Kluay Tod: deep-fried banana fritters
Luk Choob: made from mung dal beans, this dessert is a collection of miniature replicas of fruits and vegetables
Mun Tom Khing: potatoes in ginger syrup
Nam Kang Sai: assorted fruits, beans or sticky rice with shaved ice on top
Paeng Jee: grilled coconut cakes
Sang Kha Ya Fak Thong: coconut custard in a hollowed pumpkin
Sakoo Khao Pod: tapioca and corn with coconut topping
Sakoo Tao Dum: tapioca and black beans in coconut milk
Tao Suan Med Bua: mung dal beans and lotus seeds with coconut topping
Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads): these three are well-known egg-yolk
desserts in Thailand. The color of these three desserts is a yellow-like golden color from the egg yolk

There are lots more dishes than I can mention here. Part II will talk more about seafood dishes, stir-fried dishes and fruits. Already a fairly extensive list, the above selections help give one a sense of both the wide variety of dishes and the groups of dishes that relate to or build off of each other. Certainly many different combinations of dishes await! Combinations can be further harmonized based on increasing familiarity with dishes that also allows one to better tailor selections for a given occasion. As noted earlier, recipes and general descriptions for a dish can vary significantly. As a result, there are many possibilities for taste and other elements of many of the dishes listed here.

Let us here from you if there is something you'd like to hear about in an article, such as a general topic for an article, or more information on a particular selection of dishes. Looking through this wealth of choices can be a good way to discover new favorite dishes. Until next time, happy eating!

Napatr Lindsley

Holiday Candy Recipes - The Ultimate Recipes to Make Candy

Do you like candy as much as I do? Well, did you know that you can prepare delicious candy from the comfort of your home? Pecan pralines, raspberry divinity, chocolate turtles and coconut bon bons are some simple yet delicious candy recipes you can prepare at home.

Below are the recipes so you can try them out and you will see what i mean:

1. Pecan Pralines

Ingredients:

- 1 cup of brown sugar
- 1 cup of sugar
- 1 cup of milk
- 1 tablespoon of maple syrup
- 1 tablespoon of butter
- 1/8 teaspoon of salt
- 1 cup of chopped pecans

Directions:

- Combine sugars and milk.
- Cook over low heat, stirring constantly until sugars are dissolved and mixture boils.
- Cook until thermometer registers 224.
- Add butter and pecans.
- Cook until a small amount of mixture forms a soft ball when dropped in cold water.
- Cool quickly to lukewarm.
- Stir in maple syrup and heat until thick.
- Drop on a buttered surface and flatten out into patties.

2. Raspberry Divinity

Ingredients:

- 3 cups of sugar
- 1 - 3 oz. Package of raspberry gelatin
- 1/2 cup of flaked coconut
- 2 egg whites, stiffly beaten
- 3/4 cup of light corn syrup
- 1 cup of chopped pecans
- 3/4 cu of water

Directions:

- Combine sugar, corn syrup, and water.
- Bring to a boil, stirring constantly.
- Reduce heat and cook to hard ball stage.
- Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks.
- Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape.
- Fold in coconut and nuts (optional).
- Pour into greased 9 inch square pan.
- Top with rows of chopped nuts and coconut.

3. Chocolate Turtles

Ingredients:

For The Turtles

- 2 squares of chocolate
- 1/2 cup of margarine
- 2 eggs
- 3/4 cup of sugar
- 1 cup of flour
- 1 teaspoon of vanilla

For The Icing:

- 1/2 square of chocolate
- 1/2 cup of brown sugar
- 1/4 cup of water
- 2 1/2 tablespoons of butter
- Powdered sugar

Directions:

- Melt 2 squares of chocolate and 1/2 cup of margarine.
- Beat 2 eggs. Add sugar. Fold chocolate mixture into egg mixture.
- Fold in 1 cup flour and 1 teaspoon vanilla.
- Drop by teaspoon on hot waffle iron (low).
- Bake 50 seconds.
- Cool and frost.
- ICING: Boil chocolate, brown sugar, water, and butter 3 minutes.
- Take off heat.
- Add powdered sugar until thick.
- Put on turtles.
- Sprinkle with ground nuts.

4. Coconut Bon Bons

Ingredients:

- 3/4 cup of instant potatoes (2 servings cooked, but not seasoned)
- 4 cups of flaked coconut
- 1 - 16 oz. package of powdered sugar
- 1 teaspoon of almond extract

Directions:

- Stir together the instant potatoes, coconut, powdered sugar, and the almond extract, mixing thoroughly.
- Refrigerate the mixture for 1 to 2 hours.
- Melt a 12 ounce bag of semi-sweet chocolate chips and 1/3 of a bar of paraffin was in a double boiler.
- Shape the coconut mixture into small balls and dip in the melted chocolate.
- Lay on waxed paper until cool.

Homemade Coconut Ice Cream For the Win!

I prefer to make my own ice cream because I then have total control over the ingredients. The following came from a friend. It is a combination of recipes from the Ben & Jerry's book, and some coconut milk recipes online. It's delicious, and it keeps the sugar and artificials out while keeping the flavor and the texture you know you love!

2 eggs
2 cans organic coconut milk (a little over 3 cups)
2/3 cup cocoa powder
6 Tbs. agave nectar **
1 Tbs. vanilla extract

Beat the eggs until fluffy. Add a little coconut milk and the cocoa powder and beat until the cocoa is completely blended in. Add the rest of the ingredients and beat until thoroughly blended.

I try to remember to put the bowl in the freezer for at least 8 hours and make sure your freezer is at 0 degrees (max) before I put it into the ice cream maker. Very tasty.

**I used to use stevia. You'd have to fiddle around to taste because all stevias are different. I used 'kal' brand and put in about 3 (heaping) tiny scoops (which comes in the container).

TIP: When making ice cream with eggs, heat them with the coconut milk until it coats the back of a spoon and you can draw a line through it. Then add the cocoa and/or whatever else (like raw almond butter) and stevia. Then let it cool in the freezer for 1/2 hour or so, then transfer it to the ice cream maker.

The possibilities to use as ingredients are endless, especially in summer. Fresh strawberries, peaches, blueberries, blackberries, all are packed with antioxidants and nutrients, and they go with the coconut flavor of the ice cream so well.

Homemade Chocolate Candy Recipes - No More Candy Shop

Some people may think that candy is only sold at the candy shop. But that's not the case because you can prepare even tastier candy recipes at home.

Here are 4 candy recipes you can prepare at home:

1. Almond Chocolate Coconut Cookies

Ingredients:

- 1 cup butter
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 4 eggs
- 4 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups semisweet chocolate chips
- 2 cups flaked coconut
- 2 cups chopped almonds

Directions:

- Preheat the oven to 375 degrees F (190 degrees C).
- Grease cookie sheets.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Combine the flour, baking soda and salt, stir into the creamed mixture until well blended.
- Finally, stir in the chocolate chips, coconut and almonds.
- Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

2. Almond Coconut Chocolate Cookie Balls

Ingredients:

- 2 (1 ounce) squares unsweetened chocolate
- 1 (14 ounce) can sweetened condensed milk
- 3 cups flaked coconut
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup whole almonds

Directions:

- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
- Pour the melted chocolate mixture over the coconut.
- Stir in the vanilla and salt. Mix well until the coconut is completely coated.
- Drop dough by teaspoonfuls onto the prepared baking sheet.
- Press one whole almond into the top of each cookie.
- Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
- Check at 8 minutes as the bottoms tend to burn easily.
- Remove from oven and cool.

3. Babe Ruth Bars

Ingredients:

- 1 cup peanut butter
- 1 cup white corn syrup
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 6 cups cornflakes cereal
- 1 cup semisweet chocolate chips
- 2/3 cup peanuts

Directions:

- In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar.
- Cook stirring occasionally until smooth.
- Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
- Press the entire mixture gently into a buttered 9x13 inch baking dish.
- Allow to cool completely before cutting into bars.

4. Candy Bar Bars

Ingredients:

- 2/3 cup butter
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1/2 cup light corn syrup
- 4 cups quick cooking oats
- 1 cup semisweet chocolate chips
- 2/3 cup crunchy peanut butter

Directions:
- Preheat oven to 350 degrees F.
- Lightly grease a 9" x 13" pan.
- In a large mixing bowl, cream the butter and sugar together.
- Mix in the vanilla, corn syrup and oats.
- Pat this dough into the greased pan. Bake for 15-16 minutes (don't over bake).
- Meanwhile, over low heat melt together the chocolate chips and peanut butter.

Allow the cookie base to cool slightly, and then spread the chocolate peanut butter mixture on top.

Cool completely and cut into bars.

HD Review Coconut Cake - Cheesecake Factory

Review #1 - Cake con whip.



http://www.youtube.com/watch?v=sn7cYSxunV0&hl=en

How to Make Italian Crème Cake : Ingredients for Italian Cream Cake Frosting

Rich, creamy frosting makes the cake, andour expert is here to teach you about the ingredients for Italian Cream Cake frosting in this free dessert recipe video. Expert: Gail Hoffman Bio: Graduating from the Cordon Bleu Cooking School in Chicago, Illinois with a degree in Culinary Arts, Gail Hoffman has spent the last thirteen years working as a chef. Filmmaker: Adolph Ramirez



http://www.youtube.com/watch?v=XgK9uoIITAY&hl=en

Easy Cinnamon Carrot Cake With Buttercream Frosting and a Chocolate Earthquake Cake

This carrot cake recipe is a little different and easier than some. You start with a yellow boxed mix, add water, butter, and egg along with carrots and cinnamon. Instead of the usual cream cheese frosting we see on carrot cake, this cake is iced with a butter cream frosting. Don't like carrot cake? We still a cake for you. Try the Earthquake Cake which is made with a Swiss Chocolate Cake Mix.

CINNAMON CARROT CAKE

9 oz pkg yellow cake mix
1/2 cup water
1/4 cup butter, melted
1 egg
1 cup shredded carrots
1 tsp ground cinnamon

Preheat oven to 350 degrees.

In a large mixing bowl, combine the boxed mix, water, butter, and egg. Mix as directed on cake mix package. Stir in the carrots and cinnamon. Pour batter into prepared pan and bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely before frosting.

FROSTING:

2 cups powdered sugar
1/4 cup butter, softened to room temperature
3 tbsps milk
1/2 tsp vanilla

Combine all ingredients in a large mixing bowl. Using an electric mixer, beat at medium speed scraping down the sides of the bowl frequently, until creamy. Spread over cooled cake.

Note: For variations you may add 1/4 cup raisins and/or 1/4 cup chopped walnuts to the cake batter.

EARTHQUAKE CAKE

1 box Swiss Chocolate Cake Mix (can be hard to find, usually available by Duncan Hines)
1 cup chopped pecans
1 cup coconut
1 lb powdered sugar
8-oz cream cheese
1 stick butter
1 tbsp vanilla

Preheat oven to 350 degrees.

Mix cake according to the package directions. Set aside.

Spray bottom only of a 9 x 13-inch baking pan with nonstick cooking spray. Spread pecans in bottom of the pan. Sprinkle the coconut over the pecans. Pour the cake mix mixture over the pecans and coconut. Mix powdered sugar, cream cheese, softened butter, and vanilla. Spoon powdered sugar mixture over the top of the cake mix, one spoonful at a time. Bake at 350 degrees for 45 to 60 minutes.

Caution: Cake must be completely cooled before cutting. If cut while warm, cake will be runny.

Enjoy!