Chilli

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Chilli (Prik) is the main spices of Thai food seasoning that make the tasteless of food become spice up and tasteful.

Chilli is one of spices which important for Thai cuisine for long time. Every meal always has chilli that seem it cannot separated from Thai foods so every household will keep it as dried chilli, chilli powder and fresh chilli.



Now, I make you known to chilli which often use in Thai cuisine.
1. Bird chilli (Prik Ki Noo)
It has both green and red everyone give a nickname to it “bantam chilli” because of its small shape but very very hot and spicy. Do you believe superman can cry!!. Bird chilli often put to papaya salad (Som Tam) and sometime put it on side dishes with sago ( Sa Koo Sai Moo).

2. Dried chilli (Prik Hang)
Dry chilli is bird chilli that dried by the sun, it has good smell and proper to make chilli sauce and put it on side dishes with Thai rice noodle. Sometimes we spinning it as chilli powder and use it for season in noodle.

3. Sweet chilli (Prik Whan)
Sweet chilli or jumbo chilli, like its shape. It has 3 color ; green, red and yellow. Taste of sweet chilli is little spicy so we often eat with vegetable salad or fried it like tempura. With the colorful of it, make it more appetizing.

4. Large chilli (Prik Chee Fah)
Large chilli has native land in tropical area of America, its shape round-long and sharp tail. It has many colors ; green, red and orange. We often use it in fired rice because it has little spicy and sometimes we grill it for make chilli sauce, it has good smell. Before use it should core its seed.

Chilli tips
1. Do not drink water immediately after chew chilli because it make you more hot. Should drink milk, hot tea or yogurt for stop hotness.

2. If you have a fever should eat spicy food for perspiring such as papaya salad (Som Tam), Spicy soup (Tom Yam) etc.

3. chilli top can be scald and eat with chilli sauce.

4. Capsaicin in chilli can help you relieve the pain, now medical profession use it in medicine for relieve the pain. Chilli will spicy more or less up to these Capsaicin which in the seed so you can make chilli less spicy by core its seed.

Pad Thai History

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What’s Pad Thai?
Pad Thai is fired Thai noodle if you ever come to Thailand; I believe you have a chance to try it sure!!

Why named Pad Thai?
Did you ever wonder why Pad Thai. It can be Pad Chinese or Pad India? No. cannot because Pad Thai belongs to Thai.

When Pad Thai birth?
You may think it birth in ancient times some think since 5th reign…some think since Ayutthaya….

But Pad Thai just was born in General P. Piboonsongkram government whose slogan is “Believe leader, Thai safe” that means Pad Thai belong to Thai about 50 years.

General P. Piboonsongkram government dominated in period 2482-2489 and he changed Thai come to nationalism and civilization such as
-Changed Siam to Thailand
-Don’t eat betel nut
-Wear a hat when go out
-Separated male and female by named if male has the name like female should change their name to true man like Som Chay. So this period Som Chay is the hottest name for male.
-Changed Thai Language by cut some word which not necessary because some alphabet it pronounce the same but different character so he cut it out. Many books have to edit and changed to be correct in his language but when it’s outdated of him everything changed as before.

Everything changed to nationalism so he did not forget to make foods of Thailand, Pad Thai.

Pad Thai is a new food and all the ingredients are Thai even pork which looks as a Chinese food no authority to put in Pad Thai dishes.

Wun Sungkaya (Jelly with Sungkaya Topping)

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Wun Sungkaya (Jelly with Sungkaya Topping)

Jelly with Sungkaya Topping is like coconut cream Jelly. The difference is that eggs and palm sugar are added in the former dessert. Eggs and palm sugar give brown colour and some more nutritive value. ิ


Ingredients
1 pack (50gram) agar-agar powder
16 cups water
8 cups sugar
20 pandanus leaves

Methods
1. Mix the agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and pandanus leaves. Boil for a while. Remove from heat and strain. Set 2 cups of the mixture aside. 2. Boil the strained mixture again. Add topping. Stir well. Pour into the molds. Leave to cool.
Ingredients of topping
2 kg. (to make 5 cups coconut cream) shredded coconut meat
2 eggs
1 cup palm sugar
1 tbsp. salt
Methods
Mix coconut cream, sugar, eggs and salt together. Pour into the mixture in Step. 1. Stir well and strain through muslin.

Khanom Tom Daeng, Khanom Tom Khaow

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Khanom Tom Daeng, Khanom Tom Khaow

( Red and White Glutinous Flour Dumpling)

Khanom Tom Dang is an ancient Thai dessert in Sukothai period and is used in some ceremonies with Khanom Tom Khaow. The main ingredients of Khanom Tom Daeng are flour, sugar, and coconut. Khanom Tom Daeng is a plain flour sheet, no filling, served with grated coconut meat and simmered red palm sugar, which gives it the name "Khnom Tom Daeng."

Khanom Tom Khaow is an ancient Thai dessert in Sukothai period and is sued in some ceremonies. Its main ingredients are flour, sugar, and coconut. Khanom Tom Khaow is a flour ball filled with simmered coconut and sugar, cooked and sprinkled with white grated coconut meat which gives it the name "Khamon Tom Khaow."


Khanom Tom Daeng
Ingredients
1 kg. glutinous rice flour
4 cups water
3 coconuts
1 1/2 kg. palm sugar
Methods
1. Grate coconut meat.
2. Mix 1 cup of water with palm sugar. Stir till the sugar dissolves over the heat, add coconut meat. Stir for another 30 minutes.
3. Knead the flour by adding water gradually.
4. Form the dough from step.3 into flat, and round shape. Drop in boiling water. Remove it from the water when it is floating over. Wash with cool water, then put it in the prepared coconut meat.

Khanom Tom Khaow
Ingredients
1 kg. glutinous rice flour
200 g. rice flour
5 cups water
5 coconuts
2 kg. palm sugar
1/4 kg. maltose syrup
1 tbsp. salt

Methods of making filling
1. Grate the coconut meat.
2. Mix 2 cups of palm sugar, 1/2 cup of water, and maltose syrup together. Stir till the sugar dissolves. Add the gated coconut meat. Stir till thick. Form the mixture into small balls. Add smoke candle scent it desired.
Methods
1. Mix the two flour together.
2. Knead the flour by adding 1 cup of water at a time to make dough.
3. Cover the prepared filling with the dough.
4. Drop in boiling water till well done. Sprinkle with grated coconut meat mixed with salt.

Wun Ka – ti(Jelly with Coconut Cream Topping)

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Wun Ka – ti(Jelly with Coconut Cream Topping)

Jelly with Coconut Cream Topping is an easy to make Thai dessert. It can be served in all occasions for everybody and can be adjusted into various tastes and colours such as Coconut CreamTopping, Jelly with Pandanus leaf-scented, Fruit Jelly and Coffee Jelly.



Ingredients
1 pack (50 grams.) agar-agar Powder
16 cups water
9 cups sugar
1/4 cup concentrate pandanus leaves
2 kg. (to make 5 cups coconut cream) grated coconut meat 1 tbsp. salt 20 pandanus leaves
1 tbsp. rice flour

Methods for making jelly
1. Mix agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and 10 pandanus leaves. Boil for another 5 minutes. Strain and set aside.
2. Mix 8 cups of the mixture in step.1 with the topping. Bring to boil. Set aside.
3. Boil the rest of the mixture. Add pandanus-leaf water. Pour into the dried tray (about 3/4 of the tray.)
4. Leave to cool
Topping
1. Mix coconut cream, salt, and rice flour together.
2. Add 8 cups of the prepared jelly mixture (in step 1 for making jelly). Add 10 pandanus leaves. Bring to boil.
3. Pour the topping onto the jelly in the tray. Leave to cool for about 2 hours, then cut into pieces.
Makes: 2 trays (12 x 12 inches.)

Phutsa Chuem (Jujube in Syrup)

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Phutsa Chuem (Jujube in Syrup)

Phutsa Chuem (jujube in syrup) is a Kind of fruit preservation to vary Thai desserts. It can be kept for days and is usually served with sliced ice and syrup.


Ingredients
1 kg. Chinese jujube
8 measuring cups castor sugar
4 measuring cups fresh water

Methods
1. Unseed jujube with carving knife.
2. Soak in water for 3 hours.
3. Boil jujube in boiling water over medium heat. Remove from heat and put in cold water. Drain.
4. Divide sugar into 2 parts. Mix one with water. Simmer over medium heat until sugar dissolves. Drop jujube into syrup and simmer for 20 minutes. Add the rest of sugar. Simmer until syrup resembles thin cream.

Jaow Taan Chuem (Palmyra Palm in Syrup)

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Jaow Taan Chuem (Palmyra Palm in Syrup)

Jaow Taan Chuem (Palmyra Palm) is a kind of preserved dessert from palmyra palm and castor sugar. Simmer sugar over lower heat and add palmyra palm. Continuously simmer until syrup is thick and glossy. It is served in all occasions. Jaow Taan Chuem is also used over Khaw Niew Moon which is called Khaw Niew Look Taan (glutinous rice with palm's seed topping)


Ingredients
50 palm's seeds
8 measuring cups castor sugar
4 measuring cups fresh water banana leaves

Methods
1. Wash palm's seed with pieces of banana leaves thoroughly. Wipe the outer.
2. Boil in boiling water and soak in cold water. Drain.
3. Mix sugar and water. Stir over medium heat until sugar dissolves. Add palm's seed and continuously boil in cooked syrup for 20 minutes. Add the rest of sugar. Simmer until syrup resembles thin cream.
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