The history of Loy Krathong is rather obscure. Some believe that Krathong was first created by Tao Sri Chulalak or Nang Noppamas in Sukothai.
also refers to flying away misfortune and bad things in the past and asking for good luck in the future. Although it is not a national holiday, many activities other than floating Krathong, are conducted in this festival, such as, contests of Krathong-making and Noppamas beauty pageants, local games and performances and fireworks.
If you are in the North of Thailand, you can join this spectacular occasion at Chiang Mai where it is specifically called Yee Peng -floating of lanterns into the sky. Or you can go to Tak where a line of thousand glittering lights are seen on the Ping River . When looking closer, you see that Krathongs here are made of coconut shells, threaded together to make chain and that's the story of Loy Krathong Sai. Moreover, this year you can see Loy Krathong Sai made from banana trunk in Samut Songkram too. For sure, the festival in old cities is so famous and attracts a herd of visitors. Glory and ancientness of the kingdom is utterly alive in Phao Thian Len Fai in Sukhothai. In Bangsai District, Ayutthaya, you can feel the grandeur of Loy Krathong Tam Pratip and long boat race at Bangsai Arts and Crafts Centre of H.M. queen Sirikit of Thailand.
* 450 grams fresh clams, cleaned well
* 300 grams snapper fillet, cut into thin pieces
This is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce- sounds kind of plain, but it is truly delicious.
Ingredients:
8 oz of meat (beef, chicken, pork, or seafood)
8 oz noodles of your choice (normally fresh rice noodles are used)
1 tablespoon fish sauce
1 tablespoon palm sugar (or substitute regular sugar)
1 tablespoon oyster sauce
3 tablespoons soy sauce
1 cup broccoli cut
Additional Ingredients for marinade of meat:
1 egg
2-3 cloves of garlic, crushed
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon rice wine
1 tablespoon palm sugar
1 tablespoon sesame oil
1 teaspoon black pepper.
Preparation:
1. Slice the meat into bite sized pieces then marinade it in recipe described above for 1 hour.
2. Prepare your noodles. If they are fresh, you do not need to do anything, but if you are using dry noodles, you will need to soak them in water for 15 or so minutes until they are soft.
Directions:
You will need a medium to large sized skillet. Grease the skillet with the oil of your choice, and then cook the meat until it is almost done. Then add in the rest of the ingredients, and stir-fry for about 2 minutes.
This is the fettuccini Alfredo of Thailand!
It consists of a creamy curry sauce that is served over egg noodles. This particular dish is named after the Northern Thai city from which it was created: Chiang Mai.
Ingredients:
4 ounces fresh egg noodle
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup of coconut milk
4 ounces of ground pork
1 cup chicken stock
1 tablespoon curry powder
1 pinch of turmeric powder
2 tablespoons of fish sauce
1 teaspoon lime juice
Note:
The egg noodles should be fresh. If you cannot find fresh egg noodles, you may substitute almost any other noodle you desire. However if you intend to use dried noodles, remember to soak them first for 20 minutes.
Directions:
Here is the two step plan. You should be doing these simultaneously.
Step 1
Bring a medium sized pot of water to a boil.
Cook the noodles for roughly 20 seconds.
Strain the noodles, and put them on your plate
Step 2
In a medium sized saucepan, heat the coconut milk on low heat, and slowly stir in the curry paste. When it begins to simmer, add in the remaining items, except for the pork. Wait about 1 minute, then add in the pork, and cook until the pork is done (not pink in the middle)
Pour the sauce over the noodles, and voila!
It says salad, but note that most Thai salads don't have a lot of vegetables!
This particular dish is easy to prepare and can be served as either an appetizer, or as part of the main course. It is normally prepared spicy, however you may feel the need to decrease the amount of chili that you use during preparation.
Ingredients:
1/2 pound of shrimp
4 imitation crab meat sticks, sliced into 1/4" chunks
2 oz. squid, cut into bite sized pieces
2 tablespoons of lime juice
1 tablespoon dry red chili, ground
2 tablespoons fish sauce
1 teaspoon palm sugar (or substitute regular sugar)
1 teaspoon shrimp paste (Ka-pi)
1 teaspoon very finely sliced jalapenos
1 shallot, sliced thin
2 lime leaves, sliced thin
2 tablespoons onion, chopped
Directions:
Add the fish sauce, lime juice, red chili, palm sugar, and shrimp paste into a small saucepan, bring to a simmer. Add in the seafood and jalapenos. Cook for about 2 minutes, or until the seafood is cooked through. Remove from the heat, and add in the lime leaves, shallots, and onions.
Serve at room temperature.
Yum is Thai for "Spicy Salad" (roughly translated). Yum usually consists of a type of meat or seafood, and basically fish sauce, lemon juice and chili. This particular variation is prepared with mussel meat. Thai people usually eat yum-type dishes as an appetizer or snack. But it is not uncommon to have Yum as a part of your main meal.
This recipe serves four.
Ingredients:
1 cup mussel meat. (You can buy mussel meat or mussels on the half-shell- but mussel meat is far easier to work with.)
2 tablespoons fresh lemongrass, finely sliced lengthwise and in one inch strips
1/4 cup finely sliced shallots
10 Prick Kee Noo (Thai chilies) (Use flat side of a knife to flatten them so that their seeds break through the skin.)
1 head of lettuce (for the garnish)
Hand full of fresh mint leaves
2 tablespoons fish sauce
2 tablespoons lemon juice
Preparation:
1. Clean your mussels, and rinse them in water.
2. Using a small pot, bring some water to a boil, and add in the mussels. Boil them for a few minutes until done.
3. Strain the mussels, and put them aside.
4. Remove the water from the pot, and then add in all of the other items, followed by the mussels, and stir.
Lahb Gai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.
Ingredients:
2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup grounded roasted-rice (see below)
1-teaspoon green pepper (sliced)
Ground dry red chili
Directions:
Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce, and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)
Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.
Roasted Rice
Set your burner to the highest setting, and add in one cup of rice. Keep stirring until the rice becomes brown and color. It will almost achieve a burnt look. Then grind it using either a coffee grinder or mortar and pestle.
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Director of TAT I say this path is the path to another beautiful Loei. Tourism in the district and Phu Rua Haeo Dan Sai district. Highlight of the trip include the visit of Thai life – Laos Along the waterfront to เหื. That worship the ground instead. This is the element that constitutes the soil. And measuring hundreds of years old at Wat Pho Chai Si. Appreciate natural beauty of the mountain complex. Complete and state forests. In the Park Chit Phu Suan Sai. Touch of coolness to เหื Tat. And nature of Tao Pooeoo lovely. Visit worship sacred Wat Pho see the beautiful flowers of various species of garden flowers Lung Education. Breathe fresh air and achieved total Rua National Park. Worship Buddha at Wat Chinnarat model heaven insight And Phra That Si Song Rak. Sak, a sanctuary right in the land of truth and friendship Dan Sai district. Finally, the activity. View story History of Traditional Boon Luang Phi Ta Khon, and amusement at Phi Ta Khon Wat Phon Chai.
Stir-Fried Chicken with Cashew Nuts Ingredients
1. 300 g. sliced chicken thigh
2. 1 1/2 tablespoon soy sauce
3. 2 tablespoons oyster sauce
4. 1/3 cup roasted cashew nuts
5. 2 spring onions, chopped
6. 3 cloves garlic, minced
7. 1/4 onion, cut into small cubes
8. 4 dried chillies, chopped
9. 1 teaspoon seasoning soy sauce
10. 1 tablespoon sugar
11. 1 tablespoon cooking wine
12. 2 tablespoons vegetable oil
Stir-Fried Chicken with Cashew Nuts Preparations
1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.
2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.
3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.
4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.
Stir-Fried Chicken with holy basil leaves Ingredients
1. 450 grams chicken thighs, cut into bite-size pieces
2. 5 cloves garlic, finely chopped
3. 1/2 cup onion, sliced
4. 2 tablespoons vegetable oil
5. 2 teaspoons black soy sauce
6. 2 tablespoons fish sauce
7. 1 cup fresh holy basil
8. 7 chillies, chopped and pounded coarsely
9. Dash of ground white pepper
Stir-Fried Chicken with holy basil leaves Preparations
you like.1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.
asil
Fried Egg in Clear Soup Ingredients
1. 200 grams ground pork
2. 100 grams vermicelli noodle (optional)
3. 6 eggs, beaten 1 cup oil
4. 1 tablespoon. crispy fried chopped garlic (for topping)
5. 1 cup thin sliced onions
6. 6 cups chicken stock or water
7. 1/ 3 cup fish sauce
8. 1/8 teaspoon white pepper
9. 300 grams chinese cabbage, cut into well pieces
10. 2 spring onions cut into 1 inch long pieces
Fried Egg in Clear Soup Preparations
1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.
2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.
3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.
4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.
s part of a main meal.
Massaman Beef Ingredients
1. 400 grams beef, cut into well pieces
2. 1/2 cup coconut milk
3. 2 tablespoons sugar
4. 1/2 tablespoon salt
5. 1 cup potato, peel and cut into big chunks
6. 1 tablespoon masaman curry paste
7. 1 tablespoon tamarind
8. 1 cinnamon stick l
9. 1/4 cup cashew
10. 2 pinches cardamom
11. 2 leaves bay leaf
Massaman Beef Preparations
1. Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes),
2.. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.
3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.
4. Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.
Beef Panang Ingredients
1. 400 grams beef tenderloin, sliced
2. 2 tablespoons panang curry paste
3. 2 tablespoons vegetable cooking oil
4. 150 gms coconut milk
5. 2 tablespoons palm sugar
6. 2 tablespoons fish sauce
7. 10 basil leaves
8. 1 red chilli, sliced
9. 3 kaffir lime leaves
Beef Panang Preparations
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add beef and season with palm sugar and fish sauce.
3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.
Thai Coconut Milk Soup with Chicken Ingredients
1. 2 cups coconut milk
2. 1 cup chicken stock
3. 2-3 medium pieces fresh galangal, peeled and sliced
4. 3 chicken breast fillets (cut into well pieces)
5. 2 teaspoons chilies, finely chopped
6. 1 tablespoon fish sauce
7. 1 teaspoon sugar
8. 1/2 cup fresh coriander leaves
9. 5 coriander leaves for garnish
Thai Coconut Milk Soup with Chicken Preparations
1. Add coconut milk, chicken stock and galangal in a pan.
2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.
3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well. 4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.bs in Thailand.
Red Curry with Roasted Duck Ingredients
1. 1 roasted duck, deboned and cut into well sized pieces
2. 5 pieces of pineapple, cut into bite sized pieces
3. 4 fresh kaffir lime leaves, chopped
4. 1 teaspoon sugar
5. 2 1/2 cups coconut milk
6. 8 cherry tomatoes
7. 1 cup eggplant, cut into bite-sized pieces
8. 1/2 teaspoon salt
9. 2 tablespoons fish sauce
10. 1/2 cup water (or chicken stock)
11. 1 1/2 tablespoons vegetable cooking oil
12. 3 tablespoons red curry paste
Red Curry with Roasted Duck Preparations
1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.
2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.
Green Curry with Chicken Ingredients
1. 1/4 cup green curry paste
2. 350 grams chicken breast or thigh, cut in bite-size pieces
3. 1 1/4 cups coconut milk
4. 1/4 cup thai basil leaves
5. 2 eggplants, cut into small pieces.
6. 1/2 cup chicken stock
7. 2 teaspoons palm sugar
8. 3 tablespoons fish sauce
9. 2 red chilies, sliced diagonally
10. 4 kaffir lime leaves
Green Curry with Chicken Preparations
1. Bring 1 1/4 cups of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.
2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.
in meal.