Thai Food and Khanom thai

Wednesday, November 02, 2005

Khanom Bueng


Khanom Bueng, a Thai dessert that is rather difficult to prepare, contains a variety of ingredients, such as flour, and various toppings. The main ingredients, however, are ground green gram or mung bean flour - a vegetable source of protein. A shredded shrimp topping provides high-quality protein; the coconut milk, mixed with mineral salt and containing protein and vitamins, provides energy and fat; and a sweet topping is a source of protein derived from eggs, together with amino acids and valuable mincrals. Overall, Khanom Bueng is a rich source of protein from both shrimp and eggs, which in turn is converted into energy, as is the carbohydrate and fat from coconut, coconut milk and sugar. The end result is a delicious and mouth-watering dish.

Sung khaya (Thai custard)


Thai custard is an easy-to-make dessert containing eggs, sugar, and coconut milk as the main ingredients. It first made its appearance – due to the influence of foreigners -- during the reign of King Narai the Great. It is rich in protein from eggs, complete with amino acids, fat, vitamins and essential minerals. (Eggs also contain vitamins A, D, E, K, and B-complex, and a variety of minerals: sulfur, potassium, calcium and iron.) Consequently, eggs are both highly nutritious and economical and can form part of a person’s daily diet, keeping us healthy from childhood through adulthood. The elderly or those at risk from high levels of cholesterol in the blood may safely consume three eggs a week because the egg yolk itself is high in cholesterol. Egg white, however, can be consumed with impunity on a daily basis. Eating this wonderful Thai dessert, one obtains energy-giving protein, carbohydrate and fat.

Look Chup


Look Chup is a beautiful -- yet easy-to-make --Thai dessert which tastes delicious and smells really fragrant. Its unique characteristic lies in the fact that its shape and color imitates those of fruits and vegetables in nature. Look Chup are beautifully decorated and are a well-known favorite among Thais and foreigners alike.

Look Chup contain large amounts of ground beans and provide various kinds of essential amino acids that can act as a substitute for protein derived from animal products. It derives its sweet taste from the sugar and coconut milk used in its preparation. However, the use of coconut milk, which has a nutty flavor, helps to offset the sweetness of the sugar base. Most importantly, this dessert provides the body with energy, carbohydrate and protein.

Khanom chun


Khanom chun is an ancient, nine-layered Thai dessert that is used during a variety of auspicious ceremonies and is considered a blessing presaging a happy and prosperous life. In addition, as a dish Khanom Chun is sweet and fragrant and suitable both as a dessert and as an informal snack.

The main ingredients of Khanom Chun are flour, sugar, and coconut milk. In terms of the nutritional benefits of this dish, it provides energy-giving protein, carbohydrate and fat. The colors used to embellish this dessert are completely natural and include colors derived from a variety of herbs as well; among the various colors, for example, there is purple, obtained from the anchan (butterfly pea) flower, green from pandanus leaves, and red from krang (Iac). Thus, there are added nutritional benefits from the use of herbs as well.

Wednesday, October 19, 2005

Thod Mun Pla Krai



Thod Mun Pla Krai is a Thai dish. This dish is a savory complement of various kinds of Thai herbs and spices mixed well with grated fish meat and sliced spring beans to make it sticky mixture. The deep fried small bite of the mixture is served with the side dish made from sliced cucumber, roasted ground nut and vinegar. This dish can be served as a snack or a main dish with rice. This Thai cuisine provides nutritional value especially protein from fish and fiber from vegetables. Moreover, it provides medicinal property from herbs and spices. The savory scent of Thod Mun Pla Krai is also used in aroma therapy.

Kaeng Khiew Wan Kai Sod


Kaeng Khiew Wan Kai Sod Sai Khai Khem, a green curry served with salted-yolk filled chicken, is a well-known Thai coconut-milk curry. Its distinctive taste is derived from the richness of creamy hot coconut milk blended with various Thai herbs and spices. The complementary flavors of the aromatic oils and aroma provide not only a special enhanced appeal for this Thai delicacy but have been chosen also for use in aromatic therapy. They ease one’s mind and relieve some kinds of pain while providing you with a very enjoyable Thai nouvelle cuisine. The nutritious benefits of protein, vitamins, mineral salts, and fiber obtained from chicken, egg yolks and vegetables accordingly create Kaeng Khiew Wan Kai’s. A Thai cuisine of nutritious value and unique taste appreciated by all.

Phat Thai


Phat Thai is a Thai one-dish meal famous for its unique taste and mouth-watering appearance due to plentiful ingredients.
The dish derives its nutritive value from both the mixtures and from fresh vegetables which is a complement to the dish. Some of the vegetables are banana blossoms, bean sprouts, pennywort, and Chinese leek leaves. They also provide fiber and have medicinal property - they help relieve internal pain. Moreover, banana blossom enhances milk flow of newly delivering mothers. In conclusion, Phat Thai is not only delicious but also nutritious

Tom Yum Kung


Tom Yum Kung is a spicy Thai cuisine, soured by lime juice, salted by fish sauce, and heated with hot spicy chilies. This Thai dish is also a savory complement of Various Kind of Thai herbs such as galangal, lemon grass, and kaffir lime leaves served with chili paste and coconut cream that combine to enhance its flavoring appeal.

This Thai cuisine delicacy is not only delicious but also nutritious as well. The dish contains protein from shrimp and fiber from other Thai herbs and ingredients of nutritional value. It’s believed that Thai herbs can help stop the growth of cancer. The savory scent of Tom Yum Kung is often used in aroma therapy for its relaxing and curing effects in the treatment of some diseases.