Thailand Land of Smiles» Thai Food

Thai BBQ For You

Talen — Wed, 16 Dec 2009 01:31:48 +0000

I’ve been absolutely miserable the last two weeks trying to shake this flu bug I’ve had, I don’t know what particular strain it is but it has definitely knocked me down for the count. Now that I’m finally starting to come out of my haze the only thing that has been on my mind is Thai BBQ.

I haven’t eaten much since I got sick but now that I am hungry I really have a serious need for some delicious Thai BBQ. Since I’m driving myself nuts with something I can’t get to at the moment I figured I’d share some Thai BBQ pictures from a great place just off Pattaya Klang in Pattaya.

If you are in Pattaya and get the chance definitely make plans to eat out one night at this Thai BBQ, your stomach will be happy you did.

I’ll be getting back to normal posting this week and I have some really good stuff coming up, so hopefully this leaves you hungry for a little more.

The Reality of Rural Thailand

Talen — Tue, 17 Nov 2009 01:15:40 +0000

In this day and age we don’t tend to think much about how our food is prepared or preserved to last as long as it can. Unfortunately, even though we call it progress, technology has failed us in many ways when it comes to the foods we eat

These preservatives may keep the foods we eat from spoiling faster and keep bacteria and fungal growth away but they also change the foods on a molecular level and the story is still out on how some of these preservatives can affect us.

Leaving small town America for rural Thailand will open your eyes in many ways but none more than how food is handled and preserved for future use. It’s almost like walking backwards through time and using reverse technology.

While I was at the family farm in Nakhon Phanom I witnessed daily the act of preparing food for future use. While the family does have a small refrigerator it isn’t relied upon to keep food as much as it is used to store water.

All this food preparation and preservation takes time but it is an every day part of life in Issan shared by the farmers and city dwellers alike. Walking through the city streets you will see many houses where they are preparing meat and fruits to dry in the hot Issan sun.

One day I watched Pookie’s Aunt gather mango’s for an hour and then she peeled, cut and seeded them before placing them in a mortar and pestle and mashing them for what seemed like another hour. She added small amounts of salt and sugar while mashing and then when done she spread the mashed mango on plates and left them out to dry in the midday sun. When dried it becomes similar to a fruit rollup that you can eat whenever you want and they supposedly last quite a while. The 2 plates pictured above are the result of a half a days work.

How have we as Westerners gotten so far away from the fundamentals of society. Everything has been scaled up with unnatural communities springing up around malls and entertainment districts. Because of this we had to figure a way out to feed millions of people cheaply and efficiently, although badly at the same time. We stopped living where the living was good and spread out in unnatural ways that can’t be sustained.

Rural Thailand is the perfect example that we should all be striving for. Small self contained communities working together to grow their own foods and prosper off the land. These Thai farmers could survive any disaster put to them much more easily than any community in America or Europe. Don’t believe that? Just look to the after effects Katrina had on New Orleans. We had the technology and the wherewithal to withstand anything and yet we failed.

If America and Europe don’t get back to these types of small self sufficient communities then we won’t have to worry about wars, natural disasters or energy deficiencies bringing us down because we will have already brought ourselves down with our need to live in suburbia closer to the McDonald’s, Starbuck’s and the Walmarts of the world.

Edit: Go Passport just left the link to a documentary called Food Inc. I think this should be required watching for every person living in Western society. The full movie can be found here: Food Inc

I decided to add the movie here as well because it really is that important for people to see.

An Unexpected Thai Treat

Talen — Fri, 23 Oct 2009 03:02:27 +0000

While working on the family farm in Nakhon Phanom this past April I put in more than my fair share of sweat equity getting the fields ready for the upcoming rice season. Most of the family fields are located just behind the house so we didn’t have far to go with our tractor loads of dung we had mucked from the stables.

One thing kept bothering me though, a tree right in the middle of the family fields. You don’t see many large trees still standing in the rice fields but now and again you’ll see one lone tree defying the odds. At first I thought I had it all figured out, with the sun as strong as it was and me sweating my ass off and looking for any patch of shade I could find that could be the only answer. Then I realized that couldn’t be the answer. There were small huts and thatch roofed decks spotted around the fields for just that purpose.

My last day on the farm was all about relaxing and hanging out with the family and I spent a good part of that day sitting under that tree enjoying it’s shade. Pookie and her Aunt joined me, although they didn’t seem to understand the relaxing part because they were digging in the dirt around the tree. Next think I know they are pulling up what could only be described as hard black balls and throwing them into a straw hat. I swear to Buddha I thought they were collecting some sort of dung.

Before I knew it I was digging around in the dirt and finding similar hard black balls and wondering just what the hell I was up to. Before long we had a hat full and were heading back to the house to relax in the shade there and eye up our curious find. Pookie disappeared into the house only to appear a few minutes later with a very wicked looking knife and a very determined look on he face.

After I realized she wasn’t coming for me but the hard black balls I settled down and watched as she started to split them in half with her wicked knife and feed me the treasure buried inside. As soon as I saw the first ball split open all my questions were answered. They were almonds and that big ass tree was an almond tree. I had missed the blooming of the tree earlier in the year and the harvest of it’s nuts. The nuts fall off the tree at will sometimes and bury themselves in the dirt. So now and again a treat can be had on a hot spring day.

I had never seen an almond in it’s shell before and the only almond trees I have ever seen were very small and ornate looking. The nut grows as the tree blooms and looks very similar to a small green peach. When the peach like shell hardens and turns a deep brown or black the almonds are ready to harvest.

I have to say relaxing under the tree was nice but relaxing under the house while being hand fed the fruits of that tree was priceless. And some of us relaxed more than others.

Ten Tasty Thai Dishes You Must Try Before You Die

Talen — Wed, 07 Oct 2009 01:00:58 +0000

Thai food is some of the tastiest food in the world and it’s my firm belief everyone should be eating it daily. While that’s usually not an option for most of us unless we’re living in Thailand the Thai dishes below represent some of the best culinary treats that Thailand has to offer. So, the next time you find yourself in Thailand or at the local Thai restaurant forgo the usual and give one of these dishes a try at least once, your taste buds will thank you.

1. Tom Yum Goong (Spicy Shrimp Soup)

This could very well be the quintessential signature dish of Thailand. Made with a blend of Fragrant herbs and spices including galangal, lemon grass, kaffir lime leaves, shallot, tamarind, chili pepper and fish sauce to add a little kick. Fresh prawns and mushrooms provide the balance to the dish to even it all out. It’s spicy and sour demeanor is a sensation for your soul and should never be passed up. Great as a starter but ad some rice and you have a meal fit for a King.

2. Pad Thai (Thai style Fried Noodles)

The one Thai dish that needs no introduction. Handed down through history this dish is best known for it’s fresh ingredients and well balanced fundamental flavors. Fresh stir fried noodles with eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts, shrimp and tofu garnished with crushed peanuts and coriander make this the classic Thai dish it is.

3. Gaeng Daeng (Red Curry)

Rich and aromatic this Thai dish will add a little tingle to your tongue. Tender meat in a sea of smooth coconut milk tinged with red curry paste and topped off with kaffir lime leaves. This dish is probably milder than you think and definitely pleasing to the palate.

4. Kai Pad Med Mamuang Himaphan (Chicken with Cashew Nuts)

This dish has a bit of an identity problem, seemingly too tame to be Thai. More Chinese than Thai, due to it’s sweet and salty nature, but it is truly a Thai dish and one that just melts in your mouth. Tender chunks of chicken surrounded by fresh onions, carrots, greens, sweet soy sauce and of course those tasty Thai cashews. A nice change of pace that’s still packed with flavor.

5. Som Tam (Spicy Green Papaya Salad)

This dish comes straight out of Issan (North East Thailand) and it’s bite is absolutely worse than it’s bark. Som Tam defines the word Spicy and you better be ready to handle it’s saucy bite. A cold dish centered around shredded papaya with garlic, chili’s, greens and tomatoes pulverized by mortar and pestle until it reaches that perfect well rounded consistency of sweet & sour yet very spicy lava. Don’t be a sissy give it a try.

6. Tom Kha Gai (Chicken in Coconut Soup)

Much like it’s cousin, Tom Yum Goong, with it’s seasonings of chili, lime and fish sauce this dish sets itself apart with a smooth flavor you won’t soon forget. The addition of coconut milk transforms this dish into a milder less spicy version that literally takes on a new rich texture that will leave you wanting more.

7. Panaeng (Meat in Spicy Coconut Cream)

This dish tastes similar to the Thai red curry but with the addition of a coconut milk sauce it becomes rich, thick and creamy as well as a bit milder. Panaeng can be made with pork, chicken or beef and is usually served on a bed of warm rice. This well rounded dish is always a sure winner at the table.

8. Gaeng Keow Wan Gai (Green Chicken Curry)

This sweet green curry is slightly spicy with it’s blend of green curry chili paste, coconut milk, sugar and fish sauce. Add in moist morsels of chicken, tender bamboo shoots, a generous helping of Thai sweet basil and a hint of coriander and you have a dish that will be remembered for a lifetime.

9. Yam Nua (Spicy Beef Salad)

Now this is a salad you can sink your teeth into. Fresh and fiery with it’s tender strips of beef, dried chili, coriander, lime, and onion. This dish will definitely add a little ying to your yang . When most people think of Thai food they think spicy, this dish embodies those thoughts nicely.

10. Khao Neeo Mamuang ( Mango with Sweet Coconut Milk Glaze)

This delectable dish is built from the bottom up starting with a layer of warm sweet sticky rice topped with a fresh sliced mango and then drizzled in a warm sweetened coconut milk glaze. This my friends is an orgasm on a plate and the best way to end this manifesto of magnificent Thai food.

Western Perceptions & Thai Realities

Talen — Tue, 04 Aug 2009 03:21:09 +0000

I had an interesting conversation with a close friend that I haven’t seen for a while the other night. We were talking about meeting up for dinner later in the week and were trying to decide on a restaurant. My friend had brought up a few different restaurants that neither of us had been to and he ended each description with ” it looked like a nice place” I thought about that for a moment and just laughed…he didn’t get it.

In America, and I’m sure other western countries, that same conversation takes place probably every minute of the day and I can’t help but think that these people could very well starve if they were ever in Thailand. Don’t get me wrong, Thailand has many beautiful eating establishments that would fit the bill amazingly well for such westerners…but , oh, the places and meals they would miss.

I haven’t thought in terms of how a restaurant looks since my first trip to Thailand when I came to the conclusion that the closer a place looks to being condemned the more I wanted to eat there.

My first experience with such a place was back in 2006 when a friend and I were hungry at 1 am and she told me about a wonderful place around the corner from where I was staying. The kitchen was a few tables hobbled together with some burners set up and all kinds of food laying everywhere. It only had 3 walls and those were in varying stages of decay and the chairs were the plastic kind that someone obviously threw out years ago but they found a new home here. The tables rocked and the chickens running beneath my feet were definitely the free range type that were destined for the table. The decor was a life sized Alien reproduction made from motorcycle parts.

Note: If there is any doubt as to whether you are in one of these restaurants or not ask yourself the following questions: Are the chairs plastic? Is there a picture of Thaksin next to the picture of the King and Queen? If you answered yes to one or both of these questions then there is a good likelihood you are in a real Thai restaurant.

I’ve become a connoisser of these side street bistros. From Bangkok to Nakhon Phanom they can be found off the beaten path in every city, sometimes they are even on the beaten path and the most reputable place in town. The kitchen usually looks like a bomb went off in it several years before and there are usually a lot of cats roaming around. The more cats the better, because if the cats are there then you know a lot of people eat there and the cats know they will get some scraps. Four star restaurants…Bah…give me a 4 cat restaurant any day.

The meals I have had in these places have been some of the best I have eaten in Thailand. Made with loving care by experienced Thai chefs who care less about ambiance and more about quality ingredients and taste combinations. Ok, the reality is they probably can’t afford any place else to make food for you but honestly they never expected you to walk in anyway because this is a place Thai’s eat.

I know some people that will never eat anything but western food while in Thailand and others that have to go to what they perceive as a real restaurant. As for me I’ll eat anywhere the food is good but if you are with me, and given half a chance, I’ll tell you about a wonderful little place with great food…then I’ll lie and tell you it looks like a nice place!

Thai Sticky Rice Containers

Talen — Tue, 07 Jul 2009 01:28:38 +0000

If you’ve been to Thailand you’ve seen them everywhere in popular tourist areas. Woven bamboo containers that make great souvenirs to remember your trip to Thailand. If you’ve only been to the tourist areas you might think they are just that, souvenirs. In fact they are much more than souvenirs and even much more than sticky rice containers, I see them as a large part of Thai culture and society.

I watched with wonder as my girlfriends mother came out of the family house with a machete one morning and proceeded towards the bamboo patch around the side of the house. She cut down 2-8 foot sections of bamboo and then continued chopping those sections down to 1 foot pieces. She then grabbed two tiny stools and sat down amongst the family and started splitting the bamboo down to 1″x1′ pieces. Once this was done she would then use her teeth to separate these 1 inch pieces into 4 separate pieces.

All the while she tended to her child and grand child and continued her lively conversations with her sisters and brother. She was preparing the bamboo for new sticky rice containers which would become a part of their every day life. Some of the containers are very large while others are very small and they all serve their purpose equally well. When lunch time comes 4 sticky rice containers are brought out and spread out among the family so everyone had sticky rice within arms reach. Later, when Uncle went to work he was given a small personal sticky rice container to snack on through the day.

The bamboo is cut and dried and then woven into whatever sized basket is needed. It seems easy enough but there is more to it than that. The interaction between family and friends while the weaving is taking place and then the meals where they are used by family and friends alike. Often times friends coming by the farm would bring their own containers of sticky rice to share. They also make an appearance when friends are gathered just to talk or when a break in work is needed. It’s more about coming together and sharing time with people you care about.

On the family farm much of what is needed is often produced by the family. I suspect that even if they were willing to spend the 100-200 baht for the sticky rice containers they would still make them themselves because it seems to me it’s more about family and community rather than containers and food. It’s a way for them to spend time together working on something that is important to the family and the community.

Next time you see a sticky rice container in use look around and I bet you’ll see many smiling faces around it. Maybe Thailand should export the sticky rice containers full of rice to the west with instructions for use…who knows maybe the decline in family and community will slowly turn around and people will spend face time together again instead of texting, e-mailing or just locking themselves away with the internet and T.V for company.

Sweetened Sticky Rice with Coconut & Papaya

Talen — Sat, 25 Apr 2009 04:34:42 +0000

One of my all time favorite Thai treats is sweetened sticky rice and of course Mama makes sure to make me a batch when I come to the family home. This is just the normal sweetened sticky rice wrapped up in banana leaves.

Today however I found a new favorite.! This is another form of sweetened sticky rice made with coconut cream, coconut, papaya and black beans added in. All the ingredients are placed in a length of bamboo and then the bamboo is roasted on a fire to cook the rice.

Apparently this is a recipe that is really easy to screw up so not everyone will make it. When the rice is done the whole thing is left to cool. Once cooled you peel off the bamboo and have at it. Absolutely delicious!

I just learned that Pookies young brother and Uncle will be making a batch of this sticky rice this week when we burn off the last of the rice fields…rumor has it the best way to cook it is against a tree in the rice field when you burn it off, I guess I’ll find out.

Thai Treats & More Rain

Talen — Tue, 07 Apr 2009 07:14:26 +0000

There are many Thai treats to be had but these are up near the top of my list. Crispy little crepes filled with marshmallow goodness and fruit. I’ve been eating these tasty treats since my first trip to the Kingdom in 2006. Unfortunately I don’t know what they are called so maybe one of you out there can enlighten me and I can stop calling them crispy marshmallow goodness.

Been raining pretty much every day but nothing to be bothered by. Day starts off sunny then at some point a storm breaks out for an hour or two and then the sun returns. Hardly a vacation breaker, especially when I have my crispy marshmallow goodness & shopping to do at Big C!

In other news the ASEAN Summit begins in Pattaya this week and the red shirts have already started protesting outside one of the hotels. Could be a very interesting week leading up to Songkran…will keep you posted.

Mmmm Thai Food

Talen — Fri, 20 Mar 2009 02:19:51 +0000

One week to go before I am off for a much needed break in Thailand and I can’t stop thinking about the food. Thai food is just pervading my every thought at the moment…it even looks amazing.

I won’t be getting in to Bangkok until after 1 Am but you can bet once the bags hit the bed I’ll be out in the street hitting up the food carts. Seeing as my lady’s bus from Mukdahan doesn’t pull in to the station until 5Am what better than to while away the time with some chicken hearts and sticky rice.

Well, If I’m going to make myself hungry I might as well share some pics to make everyone else hungry too.

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Breakfast of Champions Thai Style

Talen — Tue, 24 Feb 2009 04:57:12 +0000

I’ve wrapped up most of the details of my upcoming trip and for some reason I keep thinking about eating breakfast in Thailand. From this dish of spicy pork, rice and egg to just a simple Thai curry or noodle soup…I can’t stop. I’m sure there is some kind of perverse metaphor behind it all but I couldn’t tell you what it is.

Ka Prao Moo (Stir-Fry Pork with Basil)

Talen — Thu, 19 Feb 2009 03:01:13 +0000

Another of my favorite Thai dishes, Ka Prao Moo (Stir-Fry Pork with Basil), that I can’t wait to eat again. This one is definitely a spicy one but it won’t have you running for a fire extinguisher or downing a gallon of water after each bite.

The best thing about Thai food is all the fresh natural ingredients used. No pre-packaged foods filled with all kinds of preservatives that you can’t even pronounce. Asians in general have a much better diet because of the fresh foods eaten and they tend to eat more times a day than the average westerner. Thai’s will eat 4-5 smaller meals a day or, in the case of at least one Thai lady I know, graze throughout the day on many small meals.

I’m not big on fish or vegetables myself but I’ve found them to be much more appetizing in Thai dishes. I’ve never understood travelers going to new destinations but still seeking out the same old western food they can get at home. A big part of the Thailand experience for me is the food and although you can find everything from Burger King to Fish and Chips in Thailand you’ll feel much better eating Thai style while in the land of smiles.

If you want to give this dish a try in your kitchen you can find a really good Ka Prao Moo (Stir-Fry Pork with Basil) recipe at Joy’s Thai Food as well as a host of other great Thai recipes by a real Thai cook.

Kai Pad Med Mamuang Himaphan ( Cashew Chicken )

Talen — Thu, 05 Feb 2009 01:56:48 +0000

Anytime I’m telling someone about my trips to Thailand and how good the food is I always get the same response, ” I don’t like spicy food”. People seem to think that all Thai dishes are spicy. While a good many dishes in Thailand are spicy or can be made really spicy, including hot dogs, there really is a wide selection of dishes that aren’t spicy or you can ask to have them made less spicy.

One of my favorites, because us falang can’t handle spicy, happens to be Kai Pad Med Mamuang Himaphan or Cashew Chicken in English. A light dish with just a hint of spicy…unless of course you gobble down the large red peppers mixed in. The small amount of fish sauce and chilli paste in the dish really compliments the taste without over powering your taste buds.

So the next time you are out and about looking for a restaurant to eat in give Thai a try, you’ll be surprised at just how varied Thai dishes can be.

If you are good in the kitchen and what to try something a little different tonight a good recipe for Cashew Chicken Can be found at Big Oven, Kai Pad Med Mamuang Himaphan ( Cashew Chicken )

Tom Kha Gai (Chicken Coconut Soup)

Talen — Sun, 14 Dec 2008 05:56:21 +0000

My first trip to Bangkok in 2006 found me wandering around the city in awe of the sights, sounds, smells and becoming increasingly hungry for my first real Thai meal. I was ready to explore some Thai food. I was lucky enough to meet a gentleman on the plane trip that had been coming to Thailand for 20 years for his import/export business and he decided to show me around town a bit. Eventually we made our way up Sukhumvit and down a small soi to a very small Thai restaurant that he promised would cook a very memorable Thai meal.

The most memorable part I took away from that meal was the Tom Kha Gai (Chicken Coconut Soup). A very aromatic and rich soup that I can taste even now as I write this. I found a very good recipe for Tom Kha Gai and I thought I would share it with those of you so inclined to have a go at making this delicious soup.

One component of this recipe is young galangal root which is known as Siamese ginger. The galangal roots skin is a redder brown than ginger root and when opened the flesh is a pure white in comparison to gingers more yellow tint. If you can’t find galangal root in your local Asian store I’m sure ginger can be substituted but I’m not sure if or how that might change the flavor.

Tom Kha Gai (Chicken Coconut Soup)

2 Cups (16 fl oz) of coconut milk.
6 Thin slices of young galangal root.
2 Stalks lemon grass, lower 1/3rd only. Cut into 1 inch pieces and crushed.
5 Fresh kaffir lime leaves, torn in half (not cut).
8 oz Boned chicken breast, sliced.
5 Tablespoons (2.5oz) of fish sauce (nam pla).
2 Tablespoons sugar.
1/2 (4 fl oz)Cup lime juice.
1 Teaspoon black chilli paste (nam prik pow).
1 Cup cilantro/coriander leaves, torn.
5 Green Thai chili peppers, crushed.

Combine half of the coconut milk with the galangal, lemon grass and lime leavesin a large sauce pan and heat to boiling. Add the chicken, fish sauce and sugar.
Simmer for about 4 minutes or until the chicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.
Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl..
Garnish with the torn cilantro leaves and crushed chili peppers, and serve.

This is a delicious soup! So, if you find yourself in a Thai restaurant and it’s on the menu give it a try you’ll be glad you did. And, of course, if you are handy in the kitchen give this recipe a try…it serves 4.

Traditional Thai Kitchen

Talen — Mon, 17 Nov 2008 04:59:57 +0000

My last trip to Thailand I visited my girls family in Mukdahan which is in the north eastern area of Thailand also known as Issan. They live in a small village just outside of Mukdahan city that consists of mostly family members.

The houses are traditional Thai houses built of wood with cement floors. The houses are built on teak poles due to flooding during the rainy season. This particular village is right in the flood plane and very close to the Mekong.

While being given the grand tour I thought it odd that I didn’t see a kitchen anywhere on the first floor and definitely not on the second floor. Then when we went outside towards the back of the house I saw another doorway that led to a room not accessible from the inside of the house.

It was then I learned that traditional Thai kitchens were built away from the main house or at the back of the house with no access to the house. Two good reasons for keeping the kitchen separate from the house are making sure heat generated while cooking won’t affect the rest of the house and the smells will also stay put…and there are some smells.

The rural Thai kitchen is a pretty bare affair with just the necessities like a propane burner and one or two small cupboards. The cupboards will have the staples like dried chili’s, fish sauce, and rice. One cupboard I didn’t get a picture of had a saucer of water under each foot which I learned later was to keep ants from getting in…good idea.

Most rural Thai’s don’t own a refrigerator so the shopping is done daily and or they use what they grow. My girls family had small gardens growing vegetables and more than enough chicken and ducks roaming around. They also grow their own rice and mushrooms.

Their kitchen was pretty big but only the area by the door was occupied by the needed cooking implements. Once outside the door you’ll find the kitchen sink…a large clay pot filled with water for cleaning the dishes and your hands. The area next to it was reserved for the coal pots used to cook dinners bbq style.

A traditional Thai kitchen is very simple but it gets the job done well and I can attest to that fact as I left Mukdahan very well fed and I can’t wait to get back.

Thai Green Curry Chicken (Gaeng Kheiw Waan Gai)

Talen — Sun, 02 Nov 2008 20:07:44 +0000

Another favorite dish of mine is the Thai green curry chicken. From my first experiences with food in Thailand I was amazed at how little I actually knew about Thai food and Thai dishes. This is one of the few Thai dishes that restaurants in America will get right. The first time I saw green curry I was a little scared because I had never had much experience with curries but in Thailand I try everything and I’ve grown to enjoy the spicier side of eating.

Green curries are a very common dish in Thailand traditionally made with pork but also made with chicken, shrimp, and crab. Delicious is an understatement when talking about this aromatic and spicy dish.

The video above is from Thai Foodcast and is very well done making it very easy for you to enjoy this dish at home.If you like your food spicy then this is a dish to try and if you’ve already tried it and liked it then the video from Thai foodcast will be a great resource for making it on your own at home. Enjoy!

The video below is a funny commercial showing you how easy Thai food can be to make

Thailand Land of Smiles» Thai Food

Thai BBQ For You

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