Conventional wisdom associates good health with the right sorts of food. Traditional Thai medicines, mostly derived from indigenous plants found in the wild, were for centuries the only dependable cures offered by local healers. While modern medical practice has evolved, belief in natural medicines is still strong. The ingredients used in Thai cooking often provide medicinal benefits. Through the ages, Thai thinkers studied the relationship between natural conditions and the development of various illnesses. They learned to counteract maladies with natural products that offered the opposite effect. Cooling herbs or fruits offset an imbalance of heat, for instance.
The relentless summer heat in Thailand rouses the element of fire in our bodies, creating headaches, thirst, and even constipation. The conventional cure is simple - anything sweet or bitter will do! Tamarinds, oranges, acacia, gourd, pineapples, and watermelons are all effective. Greasy or spicy foods are to be shunned, as they will only heat up the body. High calories of sweet fruits like durian, jackfruit, and longans have similar effects. During the wet season, the element of wind blows strong in our bodies and we can easily catch cold or suffer flatulence. The cure: add some spices; fiery spices such as chilies, sweet basil, fennel, and ginger will warm up the body and soothe these unpleasant conditions.In winter, we often suffer from dry skin, headaches, running nose, and indigestion. Hot, bitter, and sour foods will reduce these complaints. Try dishes containing peppers, chilies, turmeric, galingale, or other spicy ingredients.

Come to Thailand and sample the delicious cuisine! You’ll delightfully satisfy your hunger while taking good care of your health.

วันอาทิตย์ที่ 12 สิงหาคม พ.ศ. 2550

Chicken Satay

You can also make the same recipe with chunks of beef or pork.

Ingredients:
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powderpinch turmeric powder (as only a colorant, so very little!)
8 tablespoons coconut milk
3 tablespoons palm sugar
Method

The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin. The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 8" satay sticks, lossely folding them in half and piercing through the folded meat to form a loose gather.
The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

Nam jim satay (Peanut Sauce).

Ingredients:
4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped
1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste).
2-3 teaspoons palm sugar.
First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

Note use red curry paste with beef or pork satay, massaman with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.

A jad (cucumber sauce)

4 tablespoons rice vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots (or any variety of purple onion) chopped
3-4 Thai chile peppers, thinly sliced.

Combine the ingredients, and leave to stand overnight.Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselves are normally served "communally".
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