Photo
February 20, 2010
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akha: Akha Salsa (saqpir tahq) The staple of the Akha diet is dry-planted mountain rice, but there are a number of dishes that are uniquely “Akha”. A combination of five types of dishes may be served at a traditional formal meal: a fried dish (usually pork or chicken and vegetables), a boiled dish (a soup, sometimes vegetables, sometimes potatoes cooked with stewing bones), a pickled dish (any combination of vegetables which have been preserved through a pickling process), a crushed dish (a salsa created by combining chili peppers, tomatoes, cilantro and other unique ingredients by mortar and pestle), and a raw dish (raw vegetables used to dip in the salsa, and occasionally raw meats). This image shows a typical Akha peanut salsa, a great example of the crushed dish. Each family’s salsa will taste slightly different, but all Akha salsas are very fresh and very spicy. Akha Salsa Recipe.

akha:

Akha Salsa (saqpir tahq)

The staple of the Akha diet is dry-planted mountain rice, but there are a number of dishes that are uniquely “Akha”. A combination of five types of dishes may be served at a traditional formal meal: a fried dish (usually pork or chicken and vegetables), a boiled dish (a soup, sometimes vegetables, sometimes potatoes cooked with stewing bones), a pickled dish (any combination of vegetables which have been preserved through a pickling process), a crushed dish (a salsa created by combining chili peppers, tomatoes, cilantro and other unique ingredients by mortar and pestle), and a raw dish (raw vegetables used to dip in the salsa, and occasionally raw meats).

This image shows a typical Akha peanut salsa, a great example of the crushed dish. Each family’s salsa will taste slightly different, but all Akha salsas are very fresh and very spicy.

Akha Salsa Recipe.

Tags: akha chicken china combination ethnic group hilltribe laos peanut pork salsa thailand veggie food

Text
February 01, 2010

Food in Thailand

“Rice is the main dietary staple of Thailand. Thais eat two kinds of rice: the standard white kind and glutinous, or sticky, rice. Sticky rice rolled into a ball is the main rice eaten in northeastern Thailand. It is also used in desserts throughout the country. Rice is eaten at almost every meal and also made into flour used in noodles, dumplings, and desserts. Most main dishes use beef, chicken, pork, or seafood, but the Thais also eat vegetarian dishes.

Thai food is known for its unique combinations of seasoning. Although it is hot and spicy, Thai cooking is carefully balanced to bring out all the different flavors in a dish. Curries (dishes made with a spicy powder called curry) are a mainstay of Thai cooking. Hot chilies appear in many Thai dishes. Other common flavorings are fish sauce, dried shrimp paste, lemon grass, and the spices coriander, basil, garlic, ginger, cumin, cardamom, and cinnamon. Soup, eaten with most meals, helps balance the hot flavors of many Thai dishes as do steamed rice, mild noodle dishes, and sweet.”

To Read More: Thailand

Tags: thailand food stories history

Photo
January 29, 2010
 For a real quick dish that’s pleasing to the taste buds; I recommend picking up a can of Massaman Curry. I got the above brand. I added chicken, a can of straw mushrooms, and a can of coconut milk. Very good, very inexpensive and very quick. This would also be good as a gluten free/casein free dish. But watch for the other allergy foods: peanuts, soybean, sugar, coriander, etc. Keeps for days. Freezes well. And can feed 4 or more people. Or keep one, single person, full for days.

 For a real quick dish that’s pleasing to the taste buds; I recommend picking up a can of Massaman Curry. I got the above brand. I added chicken, a can of straw mushrooms, and a can of coconut milk. Very good, very inexpensive and very quick. This would also be good as a gluten free/casein free dish. But watch for the other allergy foods: peanuts, soybean, sugar, coriander, etc.

Keeps for days. Freezes well. And can feed 4 or more people. Or keep one, single person, full for days.

Tags: casein free chicken curry dairy free gluten free lactose free mussaman curry peanut thai thailand veggie instant meal

Photo
January 11, 2010
I cooked some ‘Tom Yum Goong’ for the first time. I tend to cut some corners with my dishes to save money. So the shrimp in this photo is not necessarily King Prawn size with the tails on. But with all the dishes I want to try I’ll just have to watch my budget. Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. There’s several types: Goong (Prawn), Gai (Chicken), Pla (fish), Talay or Taek (mix seafood). I ended up adding some Tom Kha paste to the below recipe. If you do this cut back on the fish sauce or it’ll give it too salty of a taste. This dish can be made without the shrimp to make it a veggie dish. But it won’t be Vegan due to the fish sauce, prik pao paste ingredients and chicken broth. http://importfood.com/recipes/thaiprawnsoup.html

I cooked some ‘Tom Yum Goong’ for the first time. I tend to cut some corners with my dishes to save money. So the shrimp in this photo is not necessarily King Prawn size with the tails on. But with all the dishes I want to try I’ll just have to watch my budget.

Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used.

There’s several types: Goong (Prawn), Gai (Chicken), Pla (fish), Talay or Taek (mix seafood).

I ended up adding some Tom Kha paste to the below recipe. If you do this cut back on the fish sauce or it’ll give it too salty of a taste.

This dish can be made without the shrimp to make it a veggie dish. But it won’t be Vegan due to the fish sauce, prik pao paste ingredients and chicken broth.

http://importfood.com/recipes/thaiprawnsoup.html

Tags: gluten free lactose free thai thailand tom yum goong veggie seafood shrimp peanut free GFCF no egg