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Tom Som
Tom som ( th, ต้มส้ม, ) is a sour soup of Thai origin which usually contains seafood or chicken. Etymology The word ''tom'' means "boil", and ''som'' means "sour". History The soup is typically made in northern Thailand. According to Chumpol Jangprai, the Thai word "som" has traditionally been used to describe anything that is sour. Ingredients According to Thai chef Bo Songvisava, the broth includes a sour ingredient such as sour tamarind (som makaam), bilimbi (taling pling), nipa palm vinegar (nam som jaak), or roselle flowers (dok krajieb sod) in a chili paste including krill paste (kapi), coriander root, fish sauce, and shallot. Usually a seafood such as shrimp or fish or other meat such as chicken is added near the end of preparation time. Production method The ingredients are simmered to make a broth, then often strained through a sieve or cheesecloth. Just before serving, small pieces of seafood or chicken are added and simmered just un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seafood
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. The harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unripe
Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio. Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel). Eating unripe fruit can lead to stomachache or stomach cramps, and ripeness affects the palatability of fruit. Science 1 Methylcyclopropene is used as a synthetic 127x127px, leftDeveloping fruits produce compounds like alkaloids and tannins. These compounds are antifeedants, meaning that they discourage animals who would eat them while they are still ripening. This mechanism is used to make sure that fruit isn't eaten before the seeds a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tom Khlong
''Tom khlong'' ( th, ต้มโคล้ง, ) is a sour and spicy soup with smoked dried fish and various herbs. Description ''Tom khlong'' is a traditional Thai dish similar to '' tom yum'' except that it uses herbs which have been dried or roasted. There is an alternative name that ancient Thai people had for ''tom khlong'' called ''tom hok ue'' ( th, ต้มโฮกอือ, ; ''Hok ue'' is the sound that people make when take a sip) because the moment you take a sip it will produce a refreshing feeling. Ingredients There are various types of herbs in ''tom khlong'' depending on the recipe, but the most important ingredients are dried fish (sometimes fresh fish are used); galangal, which is used to deodorize the fishy smell; kaffir lime leaves, also used to deodorize the fishy smell; lemongrass, shallot; and dry Thai chili peppers. Also, paprika can be added for extra spice. Other ingredients are also sometimes added to bring more flavour and texture, such as lime ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tom Kha
''Tom kha kai'', ''tom kha gai'', or Thai coconut soup ( th, ต้มข่าไก่, ; ) is a spicy and sour hot soup with coconut milk in Thai cuisine. Ingredients In Thailand, most ''tom kha kai'' recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added. Variations In a Thai-style ''tom kha kai'', dill weed is not used, whereas in a Lao-style ''tom kha kai'', dill weed (''phak si'', lo, ຜັກຊີ) is used. Dill weed is a common herb used in Lao cuisine. The Thais' answer to dill weed (known in Thailand as ''phak chi Lao'' ( th, ผักชีลาว), since it is known locally as a Lao herb) in Thai ''tom kha'' is coriander or cilantro (''phak chi'', th, ผักชี). There are other versions of ''tom kha kai'' made with seafood (''tom kha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaeng Som
Thai curry ( th, แกง, translit=kaeng, ) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as herbs and aromatic leaves over a mix of spices. Definition The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines ''kaeng'' as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chillies, and garlic as essential ingredients. Coconut milk is not included in this definition and many Thai curries, such as and , do not feature it. Curries in Lanna (northern Thai) cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the Thai highlands. The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste. Even within one type of curry the spiciness can di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aahaan Kap Klaem
''Kap klaem'' ( th, กับแกล้ม, ), also known as ''ahan kap klaem'' ( th, อาหารกับแกล้ม, ) or ''ahan klaem lao'' ( th, อาหารแกล้มเหล้า, ), is the Thai term for "drinking food": foods commonly eaten while drinking. The term ''kap klaem'' can also refer to Thai drinking culture. Thai drinking culture In Thailand, drinks are almost always accompanied by food, no matter how simple the foods. According to ''Haaretz'', the term ''kap klaem'' is also used to refer to the Thai drinking culture in general. ''Kap klaem'' is served in homes, on the street, and in specialty restaurants that open in the late afternoon and are open until very early morning. According to ''Haaretz'', a typical ''kap klaem'' eating and drinking session can last three hours. Foods Many foods commonly eaten while drinking are also served as snacks or parts of a meal, but some are seldom eaten outside the context of drinking, and these are u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheesecloth
Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheesemaking and cooking. Grades Cheesecloth is available in at least seven different grades, from open to extra-fine weave. Grades are distinguished by the number of threads per inch in each direction. Uses Food preparation The primary use of cheesecloth is in some styles of cheesemaking, where it is used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Cheesecloth is also used in straining stocks and custards, bundling herbs, making tofu and ghee, and thickening yogurt. Queso blanco and queso fresco are Spanish and Mexican cheeses that are made from whole milk using cheesecloth. Quark is a type of German unsalted cheese that is sometimes formed with cheesecloth. Paneer is a kind of Indian fresh cheese that is commonly made with cheesecloth. Fruitcake is wrapped in rum-infused cheesecloth during the process of "feeding" the fruitcake as it ripen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sieve
A sieve, fine mesh strainer, or sift, is a device for separation process, separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a warp and weft, woven mesh or net (device), net or perforation, perforated sheet material. The word ''sift'' derives from ''sieve''. In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. A strainer (see Colander), meanwhile, is a form of sieve used to separate Suspension (chemistry), suspended solids from a liquid by filtration. Industrial strainer Some industrial strainers available are simplex basket strainers, duplex strainers, duplex basket strainers, T-strainers and Y-strainers. Simple basket strainers are used to protect valuable or sensitive equipment in systems that are meant to be shut down temporarily. Some commonly used strainers are bell mouth strainers, foot valve strainers, ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krill Paste
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables. History ''Trasi'', (Indonesian- Javanese fermented shrimp paste; alt. spelling: ''terasi''), as mentioned in two ancient Sundanese scriptures, ''Carita Purwaka Caruban Nagari'' and ''Mertasinga'', had been around in Java before sixth century. According to ''Carita Purwaka Caruban Nagari'', Cirebon had angered the King of Galuh Kingdom after they stopped paying a trib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roselle (plant)
Roselle (''Hibiscus sabdariffa'') is a species of flowering plant in the genus ''Hibiscus'' that is native to Africa, most likely West Africa and also found in India especially Maharashtra with local name ambali. In the 16th and early 17th centuries it was spread to the West Indies and Asia, respectively, where it has since become naturalized in many places. The stems are used for the production of bast fibre and the dried cranberry-tasting calyces are commonly steeped to make a popular infusion known as carcade. Description Roselle is an annual or perennial herb or woody-based subshrub, growing to tall. The leaves are deeply three- to five-lobed, long, arranged alternately on the stems. The flowers are in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout, conspicuous calyx at the base, wide, enlarging to and becoming fleshy and a deep crimson red as the fruit matures, which takes about six months. Names Asia Roselle is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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