I think my favourite red curry is this one which comes with roasted duck. In Thai it is called "gaeng phet pet yang". In Thai restaurants it can be quite expensive to order. So, it is useful to know how to cook. The ingredients will vary a bit from book to book. I like to add pineapple and I hear some people add rambutan. In the picture below, you can see: sweet basil, roasted duck, palm sugar, kaffir lime leaves, plum tomatoes, pea eggplants and red curry paste in the middle. The ingredients of the paste include: red chilli, galangal, lemon grass, red shallots, garlic, kaffir skin, cilantro seeds and shrimp paste.
Heat the oil in a wok and add the red curry paste. Gradually add coconut milk to form a runny paste. Continue this process until it is fragrant and a red oil surfaces. Next comes the roasted pork. In preference, de-bone the duck first. In many Thai restaurants there always seem to be more bone than meat. Cook for another minute or so. You can add more coconut milk if it dries out too much. Add the plum tomatoes, torn kaffir lime leaves and the pea eggplants. Turn off the heat and prepare the seasoning. For this you add a mixture of fish sauce and palm sugar. Our red curry paste bought ready made at the market was a bit too salty. They probably added too much shrimp paste. So, we didn't put in so much fish sauce. If it is too salty, try adding more sugar, coconut and/or stock. Finish with a handful of sweet basil which you should carefully stir in. However, not all recipes call for basil. We decorated the dish with thinly sliced red spur chilli and a sprig of sweet basil.
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วันพฤหัสบดีที่ 24 กันยายน พ.ศ. 2552
This is a quick and easy dish to make. The holy basil has a "hot peppery" taste, but if you can't get it then the standard european basil is a reasonable substitute, though you should add a little freshly ground black pepper in this case.
2 tablespoons chopped garlic
2 tablespoons chopped shallots
2 tablespoons chopped mixed red and green chiles (prik ki nu)
1 teaspoon green peppercorns, whole.
¼ cup fish sauce
2 tablespoons palm sugar
1 cup coarsely chopped holy basil leaves (bai gaprao)
1 cup sliced onion (any mixture of 'spanish' onions, red onions, shallots and spring onions can be used).
1 pound ground or minced beef.
My wife chops the beef with a pair of cleavers, and I can't bear to watch... you can of course use a meat grinder or a food processor.
The garlic, shallots, peppers and peppercorns are ground together in a mortar and pestle or a food processor. In a hot wok, with a little cooking oil, briefly stir fry this paste to bring out the flavour and aroma. Add the remaining ingredients, except the onion, and continue to stir until the beef is cooked through.
Add the onions, mix thoroughly, and serve.
For luncheon pad bai kaprao can be served over plain rice, or over a fried egg or egg crepe, placed on the rice. For dinner it goes well with the hot and sour tom yum soups, as well as curries and other Thai food.
It can be made with chopped pork or chicken, though of course the flavours are quite different. You can also experiment with replacing the meat with hard tofu marinated in a mixture of sweet soy, fish sauce and ground ginger, say, or a vegetable mix of your choice (I like to mix broccoli and cauliflower florets, with julienned carrots and wing beans), to make a vegetarian pad bai kaprao.
Vegetable oil 1/3 cup
Garlic, chopped 1 tbsp.
Pressed beancurd, sliced into small pieces 1/4 cup
Prawns, fresh and peeled 6 oz
Chanburi rice linguini, soaked in water and drained 2 cups (packed)
Fish sauce 1 - 2 tbsp.
Coconut sugar 1 - 2 tsp.
Unsalted, toasted peanuts, chopped 2 tbsp.
Thai chili flakes (prik pon) 1 tsp.
White vinegar or tamarind pulp juice 1 - 2 tbsp.
Bean sprouts, roots picked 1 cup
Omelet julienne 1
Fresh red spur chili peppers, julienne 1 tbsp.
Spring onion, julienne 1 tbsp.
Fresh lime wedges 2
1. For best results, this dish should be cooked in a wok, Prepare all your ingredients in advance and have them ready beside you. Heat up the oil in a wok until almost smoking.
2. Add the chopped garlic and pressed beancurd to the wok. Stir-fry until cooked but not browned; add the prawns and stir quickly.
3. Prawns cook very fast so do not over cook them. Once the prawns are slightly white add the flat thin rice noodle from Chanburi province. This noodle has to be soaked in water to make it pliable but not soggy, and drained before use.
4. While stir-frying the noodles, season this dish with fish sauce, coconut sugar, chili flakes and vinegar. The liquid from the prawns and seasoning sauces will make the noodle soft yet " al dente" . Add peanuts and toss to mix well.
5. Finally add the bean sprouts and quickly toss in the hot wok to warm them up but do not over cook them. Garnish the dish on top with a julienne thin omelet, red spur chili peppers and julienne spring onions with a few fresh bean sprouts and a lime wedge on the side.
This dish is very famous in Thailand and the world over. It's a great lunch item and our national pasta dish. Chanburi noodles are easily found in most Asian grocery stores, they come dry packed in a bundle wrapped in plastic. Ask your Thai or Asian grocer for phat thai noodles. Eating and seasoning tips: Westerners usually season their pasta dishes with salt, pepper and parmesan cheese but each phat thai dish is seasoned by the diner with fish sauce for saltiness, sugar for sweetness, lime juice for sourness, chili flakes for spiciness and peanuts for crunchiness.
Chicken 500 g.
Kaeng Khiao Wan chilli paste 200 g.
Coconut milk 1,000 g.
Coconut cream 250 g.
Ma-kheua phuang 400 g.
Green & red chilli 30 g.
Sweet basil 40 g.
Kaffir lime leaves 2 g.
Palm sugar 30 g.
Fish sauce 80 g.
Chilli paste Ingredient Hot chilli 30 g.
Chilli 10 g.
Lemon grass 15 g.
Galangal 7 g.
Kaffir lime skin 8 g.
Garlic 60 g.
Coriander seed 5 g.
Shallot 40 g.
Cumin 2 g.
Pepper 3 g.
Coriander root 5 g.
Sweet basil 20 g.
Shrimp paste 10 g.
Salt 5 g.
Oil 150 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
* Serve size 8 persons
1.Pound all the mixture for chilli paste, fry with oil and take aside
2.Fry chilli paste with a bit coconut cream until fragrant, add chicken and fry rather done
3.Add coconut milk
4.Season with sugar, fish sauce, ma-kheua phuang, stir until done, add coconut cream, chilli, kaffir lime leaves and sweet basil
1 pound medium-size shrimp
1 stalk of lemon grass, lightly pounded and cut into 2 inches long
3 lime leaves
1 teaspoon of salt
2 tablespoons of nam pla
3 tablespoons of lime juice
6 prik ki nu, pounded lightly
4 cups of water
½ cup of roughly cut cilantro leaves
Remove the shrimp shell but leave the tails (for look). Then cut open the back of each shrimp to remove the veins. Clean the mushrooms with water and dry them well before wedging each into quarters. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts. Remove the pot from heat after boil. Add fishsauce, lime juice, and hot peppers to taste.
Serve the soup while still hot in individual soup cups and top each cup with pieces of cilantro.
วันพุธที่ 23 กันยายน พ.ศ. 2552
- Pleng Korat
Pleng Korat, a form of folk tradition of the Thai Korat, is considered an alternate song between male and female that requires a great deal of singers' ability, knowledge, resourcefulness as well as wisdom. Its unique words and rhythm reflect very distinctly the culture of the Thai Korat. In this thesis, the researcher bases his study of Pleng Korat on the theoretical framework of Ethnomusicology in which forms, contents and procedures of both lyrics and rhythm are analyzed. The objective of the study is to observe the development of Pleng Korat from the past up to the present with the focus on ‘original' Pleng Korat which has become less and less popular these days. From the study, it was found that Pleng Korat has undergone some development and that its forms, contents and procedures have changed considerably. While singers' creativity as well as listeners' taste constitute one reason, the other reason results from socio-cultural changes within the Thai Korat community. More varieties of Pleng Korat are created to accommodate the needs of the community. Pleng Korat Kae Bon, which is sung to fulfil one's vow or to make a votive offering, and Pleng Korat Sing, a mixture of typical Pleng Korat and modern folk, are two examples of well-known new-age Pleng Korat currently being performed. Regardless of the changes, Pleng Korat still preserves its distinguished lyrical and rhythmic characteristics, especially the Korat verse and “O” rhythm. However, whether Pleng Korat continues to be popular or not depends greatly on each singer's knowledge as well as the particular artist's own techniques of singing.
"The music of Thailand reflects its geographic position at the intersection of China, India, Indonesia and Cambodia, and reflects trade routes that have historically included Persia, Africa, Greece and Rome. Thai musical instruments are varied and reflect ancient influence from far afield - including the klong thap and khim (Persian origin), the jakhe (Indian origin), the klong jin (Chinese origin), and the klong kaek (Indonesian origin).
Though Thailand was never colonized by Western powers, pop music and other forms of European and American music have become extremely influential. The two most popular styles of traditional Thai music are luk thung and mor lam; the latter in particular has close affinities with the Music of Laos.
Aside from the Thai, ethnic minorities such as the Lao, Lawa, Hmong, Akha, Khmer, Lisu, Karen and Lahu peoples have retained traditional musical forms
Traditional Thai classical repertoire is anonymous, handed down through an oral tradition of performance in which the names of composers (if, indeed, pieces were historically created by single authors) are not known. However, since the beginning of the modern Bangkok period, composers' names have been known and, since around the turn of the century, many major composers have recorded their works in notation. Musicians, however, imagine these compositions and notations as generic forms which are realized in full in idiosyncratic variations and improvisations in the context of performance. While the composer Luang Pradit Phairau (1881–1954) used localized forms of cipher (number) notation, other composers such as Montri Tramote (1908–1995) used standard western staff notation. Several members of the Thai royal family have been deeply involved in composition, including King Prajatipok (Rama VII, 1883–1941) and King Bhumibol Adulyadej (1927–), whose compositions have been more often for jazz bands than classical Thai ensembles.
Classical Thai music is heterophonic - the instruments either play the melody or mark the form. There are no harmony instruments. Instrumentalists improvise idiomatically around the central melody. Rhythmically and metrically Thai music is steady in tempo, regular in pulse, divisive, in simple duple meter, without swing, with little syncopation (p.3, 39), and with the emphasis on the final beat of a measure or group of pulses and phrase (p.41), as opposed to the first as in European-influenced music. The Thai scale includes seven tempered notes, instead of a mixture of tones and semitones.