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.

วันพุธที่ 15 สิงหาคม พ.ศ. 2550

Stir-fried noodle (Pad Sea Ewe)



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 sugar
1 tablespoon oyster sauce
3 tablespoons soy sauce
1 cup broccoli cut or Chinese kale (Chinese broccoli)
1-2 eggs

Additional Ingredients for marinade of meat:
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 or large size skillet or wok.
1. Grease the wok with a small amount of oil, stir-fried noodle while you put soy sauce until it turn to have a light dark color of soy sauce, then set aside.
2. Grease the wok again with small amount of oil, put the eggs in and lighty stir-fried, not well done then put the noodle in, stir-fried until it in a good mixed. Set aside for second time.
3. Grease the wok for the last time with the oil of your choice, and then cook the meat until it is almost done. Then add in the vegetable stir-fried for a while then add in the noodle and the rest of the ingredients, and stir-fry for about 2 minutes.
Some may cook it in a easy way like put everything in the wok at the same time, but I can tell you that the taste will be different from my way of cooking. Try it.
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