Egg Menu

What do you think how many menu of eggs that you know?  Fries eggs?  Scrambled eggs? Omelet? steamed eggs?  Today I want to present you how to cook another one menu of eggs that it can help you with a little bowel purgative because of tamarind juice. It is "kai-look-koey"

It's the easiest one menu that you can do by yourself and easy to eat with every age.

Maing Kam

Maing Kam is one kind of munchies in Thailand. It's a munchies of central region of Thailand. The most important of this dish is "piper samentosum"

pictuer of piper samentosum from http://bit.ly/lLWiM   

Pharmacological effect of piper samentosun are Anti-agglutination of red cells, Ati-bacterial, Lower blood sugar and Compression reduces the small intestine.

Properties are hight vitamin A and Antioxidants help to carminative.

Thai prople like this kind of vegetable and we use it for our munchies that we called "Maing Kam". There are a lot of herb in this menu. It's great for your health.

picture from  http://bit.ly/lSBRcL

In this dish  we eat with lime, peanut, chili, dry shrimp, ginger, shallot, roast coconut and the sauce.

Kaffir lime

Do you know Kaffir lime ? In Thai food, we use Kaffir lime in many dish because we like their smell and their properties. Kaffir lime skin is one of spices mixed in chilli paste for Kaeng Phed and Phad Phed, and in Nam Prik.

picture from http://bit.ly/kI2MME

Kaffir lime juice is sour and used to reduce savory of meat. It is actually mixed in fermented fish paste, Kaeng Som and Kaeng Tay Po. Chopped Kaffir lime leaves are used to reduce meat smell and season Kaeng Phed, Chu Chee Pla, Kaeng Tom Som, Tom Yum, Hua Mok , Tam Kanoon, Khao Yam and Etc.


Medical application

-They can help with carminative and expectorant

Moringa

Moringa is a herb that has properties in many part of them such as root, shell, leave, flower and pods.

picture from http://bit.ly/f4yDaY

Properties

Pods - cooked meals help the flue when the season change

Bark - help about carminative.

Root - help about edema and pain.





Moringa seed kernel. Use in a good cough. Fresh leaves have a mild laxative effect, calcium, vitamin C, minerals and antioxidants high. the meat in the seeds. And fresh leave on a regular basis can increase the body immunity.

picture from http://bit.ly/eFYCmU

I love this kind of soup so much and it helps me when I got  flue after the season change.

Galangal

I think your guys have ever tried Thai food. The most of Thai food usually use chili paste. We have so many kind of chili paste for a different kind of dish. Mostly in every chili pate that we have, we have so many kind of herb in it. One of the most popular is "Galangal"

picture from http://www.uni-graz.at/~katzer/engl/Alpi_gal.html

Properties of Galangal are :

1. To cure flatulence, flatulent and carminative

2. Resolve food poisoning.

3. A cure hives

  

Quantitative methods use.

1. Treatment of flatulence, flatulent, carminative, have diarrhea, vomiting, abdominal pain and dysentery.

       - Use the fresh galangal rhizome length 1-1 1/2 inch  make it be delicate then add limewater . Drink 1/2 cup at a time and dink 3 times a day after meal.

2. Treatment of urticaria

       - The old root, fresh galangal, make it be delicate then add rice whisky just it wet. Use both meat and water paint the hives are often until it better.

Lomon grass

As you know in thai food we have many kind of herbs in our dish. One of the most popular is lemon grass. It has a good smell and good taste. It give us a medicinal effect for your liver, pancreas and kidney.
But don't you know that it gives more than that.

lemon grass

Noah said in her blog about lemon grass " The most impressive properties of lemon grass is its ability to reduce your over all blood cholesterol. Lower cholesterol means good blood circulation,lower blood pressure, healthy heart and prevents the risk of many diseases such as stoke and heart attack. Many lemon grass products are being promoted as cholesterol reducer."

This is my new information about lemon grass and it's great to know because I really like  lemon grass when it's in my dish. Now I know that I can reduce my blood cholesterol by lemon grass.

smell welcome

When we talk about vegetable, what do you how it's look like ?  What color of it ? or event What smell of it? What do you think? 

Vegetable that I want to introduce your guys today is Parkia speciosa or Thai call Sa-tor.

Sa-tor have many properties such as it can help blood pressure to be normal. It has affect to the proliferation of cell, Inhibits to growth of the bacteria prevented illness and stop fungi to growth too and they help the red blood cell to crowd. They have effect on the compression of the intestine. Thai people in the south of the country alway use Sa-tor for their food like Sa-tor-pad-kung.

Good food always come with something that not normal like others for Sa-tor is the same. They come with the strong smell. Somebody doesn't like this kind of vegetable because of their smell. I have some tips to help with this problem. 1. after you eat this menu you should brush your teeth. 2. eat small eggplant like 3-4 piece 

Hope your guys will enjoy with Sa-tor.  

    

Cha-om

Cha-om is one kind of vegetables that can find easily inThailand. Cha-om is a general name that Thai people call it, but the name in english is Acacia Pennata. Properties of Cha-om is, it can help you to balance the heat in your  body and help you to reduce gassiness in your stomach. It also has  contains, fiber, calcium, phosphorus, Iron, vitamin A, vitamin B and vitamin C.

Thai people have many kind of menu for this vegetable. The most popular and you can find in san Francisco is Keang-Som-Cha-Om-Kai.

This menu is easy and delicious or some people steam and eat with chili paste.

nam-prik-ka-pi

main dish but name is like dessert

There are many dish of Thai food that the name of it likes dessert. Today I will present the example of one dish that is  cha-nom-geen-nam-gneaw.  Dessert in Thai we call  cha-nom but we have some main dish that call cha-nom too just like this dish. Geen in Thai, it's mean china, but it can't prefer that this dish may be come from chinese even it looks like pho but it's not. There are many kind of cha-nom-geen in Thai but for today I prefer cha-nom-geen-nam-gneaw.

Cha-nom-geen-nam-gneaw has a special is flower of red silk cottontree that we use in this dish. I think you guys haven't heart this kind of tree before because first time that I heard I don't think it can be an ingredient. We use it in dry. Do you know the flower of red silk cottontree has good value. It helps analgesic poisoning cure fever.


We don't eat just the noodle and the soup, but we always eat with few kind of vegetables that have a different value .

 We eat with cilantro which is help to dissolve phlegm and cure measles or rash.
Another one is green onion which is help maintain heart and reduce fat in blood.

Let's try this dish. It's  really good.

Thai fruit

I think you always heart about thai food that is good for your health, but Thailand have our own fruit too. Today I want to present you about " Mangosteen "

Do you know that Mangosteen is the queen of fruits. Mangosteen abound of nutrition that help you health. It can be adjusted to balance the immune system to reduce the symptom  associated with allergic inflammation landscape itself, such as liver and renal failure, diabetes, degenerative knee inflammation of blood pressure diseases like Parkinson's.Thyroid toxicity and disorder of the brain caused by inflammation.

picture from : http://www.siamfreestyle.com/forum/index.php?showtopic=195

Nutrition
Good source of vitamin B1, B2, C, various minerals and dietary fiber


Usage
Eaten fresh and frozen or add in fruit salad and desserts.


Season
 avaiblility : Apr. - dec.

Food for health

Few weeks ago until now I and many of my friend are have a cold because of the weather, so I think your guys may be would have the same problem like us then today I would like to produce you one dish that can help you with a cold. The name of it is "Kaeng Liang"

Kaeng Liang  has a lot of value because of the ingredient. There are many herb in there. There are
Pepper    : Peptic, carminative, cooling
Shallot     : Relief cold, catarrh
Hot chilli  : Digestive, laxative, expectorant, cold relief

Sweet basil :Carminative
Gord gourd : Nourish heart, laxative, cooling
Pumpkin  : Nourish eyes

The strong point of Kaeng Liang are low fat and low calories. Fiber from vegetables.



picture from http://www.siamdara.com/ColumnGirl.asp?cid=413


Ingredient

picture from  http://thaigoodnews.us/chalee/บร-โภคแกงต-านโรคได/

Pepper                                              12 g.
Shallot                                              82 g.
Ground dried shrimp                        60 g.
Shrimp  paste                                   26 g.
Hot chilli                                            2 g.
Sweet  basil                                      46 g.
Gord gourd                                      108 g.
Sponge gourd                                  264 g.
Rice straw mushroom                     176 g.
Pumpkin                                         432 g.
water                                         2,224 g.

*30 grams = 1 oz. , 1 kilogram = 2.24 lbs.

serve for 6 persons

Cooking Method

1. Pound pepper, shallots and dried shrimps then add shrimp paste, mix thoroughly.

2. Dissolve the chilli paste in water and heat until boiling.

3. Add vegetables and season as taste.      

Larb

When we talk about Thai food what do you think of ?  It should be tom-yum-kung, Pad-Thai, or Som-tum.

Today I proudly to introduce you another popular one is "Larb". 

Larb is one kind of food at northeast of Thailand. This dish has a lot of herb like shallot, spring onion, mint and chilli. For who want to diet I prefer this dish because not only you can reduce fat but you can eat a delicious food too. Let's see how easy that you can do by yourself.

Ingredients

1. coarsely ground pork  350 g

2. fresh mint leaves  

3. lime juice  3 tablespoon

4. fish sauce 2 tablespoon

5. roasted sticky rice powder  2 tablespoon

6. finely chopped spring onion 3 tablespoon

7. coarsely chopped fresh coriander 2 tablespoon

8. coarsely ground dried red chilli 1 tablespoon

9. sugar 1/2  teaspoon

10. coarsely chopped shallot 1/2 cup

11. water or chicken stock 1 cup

12. 2 wedges green cabbage

13. green bean, trimmed and halved crosswise

How to ..

1. Heat the water in the saucepan ( or small pot ). Add ground pork and cook for 2 minutes, tossing often  to break up the meat. When cooked, remove the pan from the heat and drain the water.

2. Transfer the cooked pork to a medium bowl. Add the shallot, spring onion, coriander, and most of the mint , reserving a few leaves for a garnish. Add the lime juice, fish sauce, rice powder, chilli and sugar. Then stir to combine everything well.

3. Before serving, garnish before the serving dish with the cabbage, green bean and mint. 

* Thai people love it eat this dish with sticky rice and fresh vegetable.

Water lily

Have you ever heard Water lily before?

In Thailand, we have a lot of water lily and it can find so easy because Thailand has a lot of pond. Water lily is easy to growth in the weather like Thailand. Because of it easy to find Thai use it in our menu. It's called keang-sai-bua . Stem of water lily is we use to cook keang-sai-bua. It has many properties to help stimulate bowel function and who has problems with the digestive system. Sai-bua should be taken to help the intestine to function effectively too.

Keang-sai-bua

Ingredients 

1. sai-bua cut in pieces 

2. steam mackerel 

3. 1 cup of coconut milk

4. salt  1 tea spoon

5. sugar 1 table spoon

6. tamarind juice 2 table spoon

7. fish sauce 1 tea spoon

8. shallot 3 pieces

9. shrimp paste 1 table spoon

10. pepper seed 10-15 seed 

How to

bringing grain from the pepper mill is prepare thoroughly. With a shallot and shrimp paste. When the pound until fine, then dip the bowl and set aside. Then turned to set the pot on medium heat. Pound the ingredients that come into the pot and set aside. Roast the onion, then add coconut milk. Simmer all ingredients together. Then take sai-bua in the pot, and the mackerel steam in it. Stir occasionally need to be careful not to break it before adding water to.

Season with salt, sugar, tamarind, fish sauce to taste sweet relish salt and boil until soft, ripe Sai-buaaround.That's it 

When season change

This time the weather is always change. There are many people have a cold, so today I have one menu for when you have a cold or you feel it's like going to have a cold you can eat this dish it could help. Name of the dish is Pla-kung.

Pla-Kung
ingredient
1. shrimp
2. chili paste ( num-prik-pao)
3. red onion
4. lemon grass slice
5. kaffir lime leaves slice
6. parsley
7. lime juice
8. fish sauce
9. sugar
10. mint
11. chili slice

How to cook

1. start with scald shrimp
2. take lemon grass slice,  kaffir lime leaves slice, red onion, parsley together
3. take lime juice, fish sauce, chili paste, sugar and  chili slice all together
all thing is up to you taste like you like sweet, spicy,salt or not something like that

how to cook keang-som-dok-kea

Last time I talked about properties of kea or you can call vegetable humming bird. Today I will tell you about how to cook it for your next change season

Ingredient
- shrimp  100 g
- keang som paste (you can find in china market)
- water  1-2 cup
- kea flower (have to take the pollen out )
- tamarind sauce  3 tablespoon
- sugar  1  table spoon
- lime juice  2 table spoon
- fish sauce 3 table spoon
- shrimp paste 1 tea spoon

How to cook
1. boil the water then take salmon in boil water.
2. when salmon are done put keang-som-paste in there.
3.  boil water again, when it already boil put other ingredient in there make a flavor in sweet, salt and sour .
4. boil it again for five minute.

picture of Kea

this one is fresh kea

this one is keang-som-dok-kea

Thai food, they have their own season.

In Thailand, it has three season. There are summer, raining and winter. When it between change the season we would have a cold so we have special dish for this time it's called  keang-kea  or every dish that have vegetable Humming Bird, Cork Wood. Kea is one kind of flower of kea. Properties of kea are vitamin C, Zinc, Fiber, Calcium, vitamin B1, vitamin B2, vitamin A, Phophorus and carotene. Next time when season change, should try some dish of Kea to prepare your health for the new season.

what do you think of thai food

Mostly I think thai food has variety taste. In thai food they have sweet, salt , sour and spicy. All of these taste are make thai food not boring. By the way, not only the taste is good but they have  herb in every dish too. That's why almost the old age of thai have a long life.