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Pla Ra
''Pla ra'' ( th, ปลาร้า, ), similar to padaek in Laos, is a traditional Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fish seasoning are commonly found in Cambodian, Lao, Mon, Thai and Vietnamese cuisine. ''Pla ra'' has a very strong smell, which is considered unpleasant by some people. Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process. History ''Pla ra'' was a common food in the Ayutthaya Kingdom. The French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, wrote about pla ra: explained that the main source of food was rice and fish. Siamese people did not like to eat fresh fish. Fermented fish was popular as much as spicy Thai dip or Nam phrik. When he returned to France, he brought some pla ra with him. Classification ''Pla ra'' is classified ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nam Phrik
''Nam phrik'' ( th, น้ำพริก, ) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing these sauces, the ingredients are pounded together using a mortar and pestle, with either salt or fish sauce added to taste. ''Nam phrik'' type sauces are normally served on small saucers placed by the main dish as a condiment or dip for bland preparations, such as raw or boiled greens, fish, poultry and meats. Depending on the type, the region and the family that prepares it, ''nam phrik'' may vary in texture from a liquid to a paste to an almost dry, granular, or powdery consistency. Instead of ''khrueang kaeng'' or ''phrik kaeng'', the words ''nam phrik'' can also be used to denote Thai curry pastes such as in ''nam phrik kaeng som'' for ''kaeng som'' or ''nam phrik kaeng phet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moisture
Moisture is the presence of a liquid, especially water, often in trace amounts. Small amounts of water may be found, for example, in the air (humidity), in foods, and in some commercial products. Moisture also refers to the amount of water vapor present in the air. Moisture control in products Control of moisture in products can be a vital part of the process of the product. There is a substantial amount of moisture in what seems to be dry matter. Ranging in products from cornflake cereals to washing powders, moisture can play an important role in the final quality of the product. There are two main aspects of concern in moisture control in products: allowing too much moisture or too little of it. For example, adding some water to cornflake cereal, which is sold by weight, reduces costs and prevents it from tasting too dry, but adding too much water can affect the crunchiness of the cereal and the freshness because water content contributes to bacteria growth. Water content ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Regions Of Thailand
Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies, and the four-region grouping consistent with the Monthon administrative regional grouping system formerly used by the Ministry of Interior. These regions are the largest subdivisions of the country. In contrast to the administrative divisions of the provinces of Thailand, the regions no longer have an administrative character, but are used for statistical or academic purposes. Grouping systems A six-region system is commonly used for geographical and scientific purposes. This system dates to 1935. It was formalised in 1977 by the National Geographical Committee, which was appointed by the National Research Council. It divides the country into the following regions: * Northern Thailand * Northeastern Thailand * Western Thailand * Central Thailand * Eastern Thailand * Southern Thailand The four-region system, used in some administrat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lime Juice
A lime (from French ''lime'', from Arabic ''līma'', from Persian ''līmū'', "lemon") is a citrus fruit, which is typically round, green in color, in diameter, and contains acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (''Citrus aurantiifolia''), Persian lime, Makrut lime, and desert lime. Limes are a rich source of vitamin C, are sour, and are often used to accent the flavours of foods and beverages. They are grown year-round. Plants with fruit called "limes" have diverse genetic origins; limes do not form a monophyletic group. Plants known as "lime" The difficulty in identifying exactly which species of fruit are called lime in different parts of the English-speaking world (and the same problem applies to synonyms in other European languages) is increased by the botanical complexity of the citrus genus itself, to which the majority of limes belong. Species of this genus hybridise readily, and it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallot
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Names The name "shallot" comes from Ashkelon, an ancient Canaanite city, where Classical-era Greeks believed shallots originated. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot (''Allium oschaninii'') which is also known as ''griselle'' or "true shallot"; it grows wild from Central to Southwest Asia. The name ''shall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Northern Hemisphere. The bulb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Annuum
''Capsicum annuum'' is a species of the plant genus ''Capsicum'' native to southern North America, the Caribbean, and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, including sweet bell peppers and some chili pepper varieties such as jalapeños, New Mexico chile, and cayenne peppers. Cultivars descended from the wild American bird pepper are still found in warmer regions of the Americas. In the past, some woody forms of this species have been called '' C. frutescens'', but the features that were used to distinguish those forms appear in many populations of ''C. annuum'' and are not consistently recognizable features in ''C. frutescens'' species. Characteristics Although the species name ''annuum'' means 'annual' (from the Latin ''annus'' "year"), the plant is not an annual but is frost tender. In the absence of winter frosts it can sur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ministry Of Agriculture And Cooperatives (Thailand)
The Ministry of Agriculture and Cooperatives ( Abrv: MOAC; th, กระทรวงเกษตรและสหกรณ์, ) is a cabinet ministry in the government of Thailand. The ministry is one of the oldest ministries in the government, tracing its existence to the 14th century. The ministry is responsible for the administration of agricultural policies, forestry, water resources, irrigation, promotion and development of farmers and cooperative systems, including agricultural manufacturing and products. As Thailand is an agricultural country with a strong agrarian tradition, the ministry is one of the most important departments in the government. The ministry is headed by a Minister of Agriculture and Cooperatives. , the Minister of Agriculture and Cooperatives is Dr Chalermchai Sreeon assisted by three deputy ministers. History During the Kingdom of Ayutthaya one of the king's four ministries was the "Kromma Na" ( th, กรมนา) or Farm Ministry. Created in 135 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Autolysis (biology)
In biology, autolysis, more commonly known as self-digestion, refers to the destruction of a cell through the action of its own enzymes. It may also refer to the digestion of an enzyme by another molecule of the same enzyme. The term derives from the Greek αὐτο- ("self") and λύσις ("splitting"). Biochemical mechanisms of cell destruction Autolysis is uncommon in living adult organisms and usually occurs in necrotic tissue as enzymes act on components of the cell that would not normally serve as substrates. These enzymes are released due to the cessation of active processes in the cell that provide substrates in healthy, living tissue; autolysis in itself is not an active process. In other words, though autolysis resembles the active process of digestion of nutrients by live cells, the dead cells are not actively digesting themselves as is often claimed, and as the synonym self-digestion suggests. Failure of respiration and subsequent failure of oxidative phosphorylat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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