Selected Ingredients in Thai Cooking and its Health Benefits

The most important ingredient in Thai cuisine is rice. In fact when people are called to the table, the phrase used- gkin kao - literally translates as "a time to eat rice". All the other foods that make up a meal - meat, fish and vegetables -are regarded as accompaniments and are referred to as ghap kao or "things eaten with rice.

Jasmine Rice Khao Chao
Also known as fragrant or scented rice, this long grain variety is the staple food of the central and southern parts of Thailand. As the name suggests, it has a delicate aroma. It is a cheap source of carbohydrates (1 cup contains about 200 calories and 44.5g of carbohydrates)- it is also a good source of iron and other vitamins.

Glutinous Rice Kao Niow

Commonly referred to as sweet or sticky rice, this is the mainstay of the diet in the nothern and north eastern of the country. Its name is derived entirely from its sticky texture as rice does not contain any gluten.

Although it is in the north and north-eastern regions of Thailand that glutinous rice is most popular, it is also eaten elseware in the country, most frequently in sweet snacks or desserts. The rice is sweetened and flavoured with coconut milk, and is especially popular in the mango and durian seasons when large amounts of the coconut-flavoured rice are sold to eat with these fruits.


Coconuts are a very important resource of Thais. The fibrous outer husks that protect the nuts can be used as fuel or made into mats or ropes. The young shoots are delicious ingredient in curries and the blossoms a source of sugar.

Coconut milk is one of the main ingredients in Thai cuisine, used in curries or in desserts.

It is often believed that coconut milk is unhealthy, however, after extensive studies by scientists, this is proven to be a myth. Its health benefits include lowering bad cholesterol (LDL), while promoting good cholesterol, boosting immunity, modulating metabolic functions, and fighting aging.







Lemon grass Takrai

This is an essential ingredient in Thai cooking, providing a zesty lemon flavor and aroma to many Thai dishes. Lemon juice (or lime) may be substituted for lemongrass in a pinch, but citrus fruits will not be able to fully replicate its particular qualities. Lemongrass is also thought to have numerous health benefits, especially when used in combination with other Thai spices such as garlic, fresh chillies, and coriander. It is believed that lemongrass contain properties that relieve flus and colds.


Chillies Prik

These are such an intrinsic part of Thai cuisine that its hard to believe they were only introduced to the country by the Portuguese in the 16th century. Before that, black pepper was used to give dishes a hot spicy flavour.

Capsaicin, the compound in chili peppers that makes them so spicy (the spicier the pepper, the more capsaicin it contains), is also incredibly healthy. It is an anti-inflammatory compound that helps with pain relief, boosts immunity, reduces cholesterol, helps prevent cancer, and helps prevent stomach ulcers by killing bacteria.


However, care should be taken when handling and preparing chillis because capsaicin is also a volatile oil which can irritate the skin severely. Avoild touching the lips and eyes, and wash hands thoroughly with hot soapy water immediatly after handling these hot peppers. Better still, wear rubber gloves.


Coriander/Cilantro Pak Chee

The entire coriander plant is used in Thai cooking. each part, whether roots, stems, leaves of seeds, has its own unique flavour and specific use.

The fresh deliacte leaves are used in sauces, curries and for garnishes.

The roots and stems are crushed and used for marinades, and the seeds are ground to add flavour to various curry pastes. The seeds may be toasted before they are ground.

Coriander is a rich source of beneficial phytonutrients, flavonoids and active phenolic acid compounds that have been found to help control blood sugar, lower cholesterol and fight inflammation and free radicals.



Rachel.

Green Curry


Green curry is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish.

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

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Shrimp Fried Rice

Ingredients

2c Dry white or brown rice
1/2 c Peanuts
1 lb Shrimp (peeled and deveined) or boneless chicken breast
2t Peanut or veg. oil
2 cloves Garlic
1t Peeled, minced fresh ginger
4 Scallions, sliced
1 1/2 c Frozen peas
2c Drained pinapple chunks
1/4c Soy sauce
1/4t Pepper

Preparation

Cook rice according to package directions. While rice is cooking prepare remaining ingredients for the stir-fry (dice chicken into bite size pieces). When Rice is about 10 minutes from being done, heat the oil in a large skillet over med-high heat. Cook garlic and ginger for 1 min. Add peas and pineapple and cook another minute or two. Push vegetables to one side of skillet and add shrimp or chicken to the other side. Cook about 2 minutes until shrimp or chicken is almost cooked through. Combine with shrimp or chicken with the vegs and continue to cook until shrimp or chicken is fully cooked.

Serve rice under stirfry and top with peanuts.

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Steamed Otah


Ingredients:

600g fish meat (sliced) - use either sheng yu or dory fish
250ml (1 cup) coconut milk
250ml (1 cup) cabbage (sliced into small slices)
2 tablespoons red curry paste (see ingredients and method)
1 tablespoon fish sauce
1 egg, beaten
Red chillies (sliced into small slices) - for decoration
Lime leaves (sliced into small slices) - for decoration
Ingredients for red curry paste:

15 pcs red chillies
22 pcs dried red chillies
4 stalks lemon grass
45g galangal
100g shallot
100g garlic
1.5 tablespoon lemau purut (lime leaves) skin
1 tablespoon coriander seed
1 tablespoon shrimp paste
10 tablespoons cooking oil

Method:

For red curry paste: Soften dried chillies in water. Toast coriander seeds over low heat until fragrant. Blend all ingredients together to make a fine paste. Heat oil and fry chilli paste until fragrant over low heat.
Mix together the red curry paste and fish sauce.
Blend the fish slices into a paste. Add the fish paste and egg into the red curry paste mixture.
Add in coconut milk.
Season for at least 30 minutes.
Put cabbage leaves into ready-made pandan cups. Then add the fish mixture. Put some sliced red chillies and lime leaves on top of the fish mixture.
Steam for 25 minutes until cooked.

Pandan Chicken

Ingredients
400 g chicken drumstick, deboned and skinned
1 large pandan leaf, for wrapping

Ground

3 shallot
2 cm knob young ginger
4 cloves garlic
1 stalk lemongrass, sliced
3 dried chilidried chili, soaked till soft

Seasoning
2 teaspoons light soy sauce
2 teaspoons worcestershire sauce

1 teaspoon fish sauce
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 tablespoon cornflour
1/2 cup thick coconut milk
canola oil(for deep frying)

Directions
1)Cut chicken meat into 7cm x 2.5cm thick slices.
2)Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it.
3)Leave to stand for two to three hours.
4)Add coconut milk and mix well to blend.
5)Wrap two pieces of chicken with a pandan leaf.
6)Secure with a toothpick.
7)Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through.
8)Serve immediately.

Red Ruby
Ingredients
1 cup water
1 cup sugar
30 water chestnut
3 drops red food coloring
3/4 cup tapioca flour
2 1/2 cups coconut milk
rose essence or jasmine essence

Directions
For sugar syrup

1)Dissolve sugar in water by bringing it to a boil.
2)This takes about 1 minute.
3)Then remove and chill in the fridge.

For the water chestnuts
1)Peel the skin from the water chestnuts.
2)Diced them into small cubes about 3 to 5 by 3 to 5mm. Mix the diced water chestnuts with red food colouring.
3)(Not too big or too small) Add the diced water chestnuts into a plastic bag of tapioca flour and shake well to cover them with flour.
4)Pour the water chestnuts from the bag into a sieve.
5)Sieve away the excess flour.
6)Boil water in a saucepan.
7)Pour the water chestnuts into the boiling water and simmer for just 2 minute.
8)Remove and drain the water chestnuts.
9)Allow it to cool in iced water.

For serving

1)Combine the sugar syrup, coconut milk and rose or jasmine essence.
2)Scoop a couple of spoonfuls of the water chestnuts into each dessert serving glass bowl and fill it with coconut milk mixture.
3)Add some ice cubes into the bowl and serve immediately.

BOO BOO BOO BOO BOOOOOO : DDD VANESSA HERE.
Im here for my food review.

Papaya salad (aka Som Tam)

The main ingredients:

• shredded green papaya
• chopped green beans
• tomato
• dried prawns
• unsalted roasted peanuts
• chillies
• garlic
• lime juice.

These are all pounded together in a mortar using a pestle. Like this:

Thai Fried noodles (aka Pad Thai)

The ingredients

• egg
• beansprouts
• dried shrimp
• garlic
• tofu
• salted Chinese radis
• crushed peanuts.

Mango on stick rice

Mango on sticky rice is a traditional summer dessert because mangoes are in season during the summer months of April and May. The ingredients are simple and easiliy available.
The ingredients:

• sugar
• sticky rice
• mango
• salt
• coconut milk

=DD

Hey guys! I've created the blog already. Will change the skin some other time. And rmb to do the activity thing.

Anw for the activity, we are supposed to:
Find the origins and recipes of dish(es)
Ingredients used in thai cuisine and their health benefirts
Food review(s)
Article on the popularity of thai food in Singapore
Perspectives on how thai food has been localised

Just choose one of the above to do. And rmb to get ur scrapbook! And just a reminder, the pre trip briefing is on 18th of June.

Enjoy the holidays!