An Apple A Day

"An apple a day keeps the doctor away." suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. Like many fruits, Apples contain Vitamin C as well as a host of other antioxidant compounds, which may reduce the risk of cancer by preventing DNA damage. The fibre content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease, weight loss and controlling cholesterol, as they do not have any cholesterol, have fibre (which reduces cholesterol by preventing reabsorption), and are bulky for their caloric content like most fruits and vegetables.


* Hot Apple Cider

6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips

Pour the apple cider and maple syrup into a large stainless steel saucepan. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.


* Apple Punch

1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple

In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.


* Apple Jell-o Shots

16 oz DeKuyper® Sour Apple Pucker schnapps
1 package sour apple jell-o
16 oz boiling water

Mix the boiling water with the single package of sour apple jell-o. Stir for 2 minutes until all dissolved. Add 2 cups of DeKuyper Sour Apple Pucker schnapps, and mix well. Pour into small cups with lids and let set overnight. Serve, preferably at parties.


* Apple Crumb Pie


1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice (optional)
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter

Preheat oven to 375 degrees F (190 degrees C). Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.

In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.


* Apple Bread Pudding

Pudding
4 cups soft bread cubes
1/4 cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 3/4 cups milk
1/4 cup margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten

Vanilla Sauce
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.

Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding


* Applesauce

4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.


* Apple Salad


1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 (8 ounce) container nonfat lemon yogurt

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.


* Romaine With Apple, Pecans and Blue Cheese

Blue Cheese Dressing
1/3 cup blue cheese
2 tablespoons white vinegar
1 teaspoon Dijon mustard
1/3 cup orange juice
8 ounces plain non-fat yogurt

Salad
4 1/2 cups hearts of romaine lettuce, torn into pieces
1 large unpeeled apple, chopped
1 Hass avocado, cubed
1/2 cup chopped red onions
1/4 cup toasted pecan pieces

In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly. In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.


Sweet Apple,
Sour the Taste,
Peel it,
Drink it,
and Love it.

Thanks allrecipes, drinkmixer and corbis

Crab Rangoon- I'm American Chinese

Crab Rangoon are deep-fried dumplings served in American Chinese restaurants, stuffed with a combination of cream cheese and imitation crab meat. They are made from Chinese wontons and deep fried. Although served in typical Chinese restaurants, crab rangoon isn't considered authentic Chinese cuisine. Although the history of crab rangoon is misty, cream cheese was barely used in China. Crab rangoon is similar to another American Chinese dish, the Fortune cookie, that is falsely associated with authentic Chinese dishes. Crab rangoon is rumored to have been introduced at the 1904 St. Louis World's Fair. Since then, it has become a major hit in most Asian cuisine restaurants.



* Crab Rangoon

8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce (or other sauces)
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying

Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton.

Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels.

(To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying).


Good, Good Combination!

Thanks chinesefooddiy and homel

Bagel Lover

What is bagel?

A doughnut-shaped yeast roll with a dense, chewy texture and shiny crust. Bagels are boiled in water before they're baked. The water bath reduces starch and creates a chewy crust. The traditional water bagel is made without eggs and, because it doesn't contain fat, is chewier than an egg bagel. Bagels are the cornerstone of the popular Jewish snack of bagels, lox and cream cheese. Miniature cocktail-size bagels can be split, topped with a spread and served as an hors d'oeuvre.

Note: The dough may also be flavored to produce many traditional varieties: salt, onion, garlic, egg, pumpernickel, rye. There are also many nontraditional modern varieties: tomato dill, cajun, bran, sourdough, whole wheat, multigrain, cinnamon-raisin, cheese, caraway, blueberry, and muesli among others. Bagels may be topped with seeds such as poppy or sesame, which are baked onto the outer crust. A related bread product is a bialy, which has no hole, is often onion or garlic-flavored, and is less crispy on the outside. Though often made with sugar, malt syrup, or honey, bagels should not be confused with doughnuts (donuts).


Types of Bagel

The two most prominent styles of traditional bagel in North America are the Montreal bagel and the New York-style bagel. The Montreal bagel contains malt and egg but no salt; it is boiled in honey-sweetened water before baking in a wood oven; and it is predominantly either of the “black seed” (poppy) or “white seed” (sesame) variety. The New York bagel contains salt and malt and is also boiled prior to baking in a standard oven. The resulting New York bagel is puffy with a noticeable crust, while the Montreal bagel is smaller (though with a larger hole), chewier, and sweeter.

In addition to the plain bagel, variants feature seasoning on the outside, including sesame, garlic, poppy seed, onion, rye, and salt. The “everything” bagel is a mixture of all of the above. Other versions which change the dough recipe include cinnamon, raisin, blueberry, pumpernickel, egg and sourdough. Green bagels are sometimes created for St. Patrick's Day. Many chains now offer bagels in flavors such as chocolate chip, French toast, asiago cheese, olive and bacon.


* Let's make 18 bagels

cups of warm water
2 Tbsp. active dry yeast
1 tsp. brown sugar
1/4 cup of oil
1 Tbsp. salt
5 or more cups flour (mixture of white and whole wheat)
4 quarts of water
2 Tbsp. of brown sugar

Dissolve yeast in warm water. Add 1 tsp. sugar, oil and salt. Stir in four cups of the flour. Add flour a little at a time until the dough is too stiff to beat. Knead the dough for 10 minutes, adding enough flour so that it is elastic but not too stiff. Let dough rise in a greased bowl in a warm place until doubled in bulk. Punch down, knead for a few minutes and divide into 18 pieces. Roll each one into a rope 1 inch in diameter and 6 inches long. Form rings, pinching the ends together firmly.

Preheat oven to 375º. Bring 4 quarts of water to a boil, adding 2 Tbsp. of brown sugar. Drop 4 or 5 bagels at a time into the boiling water. Turn them with a long-handled spoon after they rise to the surface and boil for an additional minute. Lift them out with a slotted spoon and let them rest on a greased cookie sheet while boiling the next 4 or 5 in the same manner. Bake for 25 to 30 minutes, until golden brown.


Do you like Bagel Sandwich?

* Smoked Salmon Suprise
Sesame Bagel, Smoked Salmon; Cream Cheese, Fresh Dill, Chopped Red Onion, Fresh Black Pepper, Splash of Lemon Juice

* Soft Crab
Sun-Dried Tomato Bagel, Shelled Crab; Chopped Lettuce, Fresh Dill, Tartar Sauce, Fresh Black Pepper, Splash of Lemon Juice


* Cajun Chicken
Jalapeno & Herb Bagel; Sliced Cajun Chicken; Chopped Capers, Chopped Lettuce, Dash of Mayonnaise, Fresh Black Pepper

* Fresh Veggie Melt
Jalapeno & Herb Bagel; Seasonal Vegetables, Hand-cut, Tossed with Balsamic Vinaigrette, and Melted Swiss Cheese

* Grilled Chicken & Bacon Melt
Onion Bagel; Grilled Chicken Breast with Melted Cheddar Cheese, Crisp Bacon, Ripe Tomato and Mayo

* Pastrami Favorite
Plan Bagel; Hot Pastrami, Melted Swiss cheese, Onions with Mustard

* Mushroom Breakfast
Garlic Bagel; Portabella Mushroom, Baby Spinach, Egg and Ketchup

* Chicken Caesar
Plan Bagel; Grilled Chicken, Sweet Pepper, Rocket, Parmesan and Caesar Mayo

Always remember that bagels taste best fresh out of the oven. In order to preserve the freshness and taste of the bagel for consumption within the next five to seven days, allow them to cool in a paper bag and then store them in a freezer in a closed paper bag which is wrapped tightly inside a larger, plastic bag. Some people omit the paper bag and just freeze their bagels in a plastic bag. To thaw, moisten lightly with cool water and toast or bake. Bagels freeze well for up to six months.


Hmm...get me some bagel! Thanks Darling:)

Thanks answers and corbis

Oh Marmalade

Marmalade is a sweet preserve with a bitter tang made from citrus fruit, sugar, water, and (in some commercial brands) a gelling agent. In English-speaking usage "marmalade" invariably refers to a preserve derived from a citrus fruit, most commonly from oranges. The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft; indeed marmalade is sometimes described as jam with fruit peel. Such marmalade is most often consumed on toasted bread as part of a full English breakfast. The favoured citrus fruit for marmalade production in the UK is the "Seville orange", Citrus aurantium var. aurantium, thus called because it was originally imported from Seville in Spain; it is higher in pectin than sweet oranges, and therefore gives a good set. Marmalade can also be made from lemons, limes, grapefruits, or a combination of citrus fruits.


* Marmalade


1/2 pound oranges, preferably Seville
1 lemon
2 1/4 cups water
2 1/2 cups sugar

Wash the oranges and lemon, cut in half and squeeze out the juice. Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth. Soak the bundle for 30 minutes in cold water. Slice the peel finely. Put the peel, orange and lemon juice, bundle of seeds, and the 2 1/4 cups water in a non-aluminum bowl or saucepan and leave overnight.

Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half. Squeeze all the liquid from the cheesecloth bundle and discard it. Add the sugar and stir until dissolved. Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes. To test the jell point, a sugar thermometer should register 220 degrees F, or put a little marmalade on a cold saucer and place in freezer for a minute. The marmalade should feel set and wrinkle when you push it.

Pour into sterilized jars. Cover, seal and store in a cool, dark place.


Have a good marmalade day!

Thanks foodnetwork and corbis

Tasty Tempura

One of the oldest imported dishes is tempura, although it has been so thoroughly adopted that its foreign roots are unknown to most people, including many Japanese. As such, it is considered washoku. Tempura came to Japan from Portuguese sailors in the 16th century as a technique for cooking fish. The most popular seafood items include prawns, squid, shrimp, scallops, kisu (a type of smelt), and other kinds of fish. Many varieties of vegetable are also available, including eggplant, lotus root, green pepper, sweet potato, squash, shiitake mushroom, onion, shiso (perilla) leaf, and carrot. Usually some seasonal fishes are offered as well, depending on the time of year.

* Tempura


4 shrimps
1 fillet white fish (such as cod, haddock or plaice)
4 shiitake mushrooms or buttercup mushrooms
1/2 aubergine
1/2 sweet potato
1 green pepper
4 baby sweetcorn
1 onion
1/2 parsnip
30-50g plain flour

* Batter

200ml water
1 beaten egg
100g plain flour
1/2 tsp baking powder

Shrimps: Shell the shrimps, then de-vein by inserting a toothpick at the curve of the back and pulling out the alimentary canal.
White fish: Fillet and cut into bite-size pieces. Remove any fine bones if preferred.
Shiitake: Discard the stems but don't slice.
Aubergine: Wash thoroughly and trim both ends. Slice into rounds apporoximately 1cm thick.
Sweet potato: Wash thoroughly and scrape off the skin. Slice into rounds approximately 5mm thick.
Green pepper: Cut into half and discard the seeds. Slice roughly 1.5cm thick.
Baby sweetcorn: Wash thoroughly and leave whole.
Onion: Peel the skin and trim both ends. Slice into rounds 5mm thick.
Parsnip: Wash thoroughly and scrape off the skin. Cut in half and cut into cubes 5mm thick.
French radish and ginger: Grate the French radish and ginger separately.

Heat the vegetable oil either in a heavy sauce pan or deep fryer at about 170C (340F). Meanwhile, make the batter by measuring the water and beaten eggs up to 200ml. Then mix together and add the 100g of flour and the baking powder. Stir loosely so that the lumps remains in the batter. Test the oil temparature by dropping in a bit of batter. If the batter sinks halfway and then rises up to the surface, the oil is ready to use.

Fry the vegetables first as follows: Sprinkle some of the 30-50g of flour over the vegetables which you are going to cook and then dip each item in batter and shake off any excess. Fry until the food is cooked or the bubbles around the food become smaller and sizzle quieter.
Shrimp: Heat the oil to a slightly higher temperature, around 180C (360F). Dip into the batter up to the tail then, still holding the tail, slip each shrimp gently into the oil and let go. When they rise to the surface turn over and cook the other side.

* Dipping Sauce

400ml dashi (use bonito stock or other fish stock)
100ml soy sauce
100ml mirin

Combine all the ingredients in a sauce pan and bring to the boil. Cool to room temperature.

* To garnish

6 French radishes
1 ginger
700ml vegetable oil or deep frying


The rule of eating tempura is to get it while it's hot. For the dipping sauce, it's a good idea to dip the tempura quickly and avoid lengthy soaking. The sauce may come with a small mound of grated radish, which can be mixed in and serve at room temperature.


Yum Yum!!

Thanks kyokoskitchen, bento and google images

Fantastic Thai

Thai food is internationally famous. Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates.

Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at "Siameseising" foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.

Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tasters.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.


Get to more about Thai Herbs.


CHILLI
"Phrik" in Thai Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachic, carminative and antiflatulence agent, and digest

CUMIN (Cummin, Zeera)
"Yi-ra" in Thai Cumin is a small shrubbery herb, the fruit of which contains 2 to 4 % volatile oil with a pungent odour, and which is used as a flavouring and condiment. Cumin's therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent.

GARLIC
"Kra-thiam" in Thai Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as aflavouring and condiment in Thai cuisine. The bulbs contain 0.1 to 0.36 % garlic oil and organic sulfur compounds. Therapeutic use are as antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering agents.

GINGER
"Khing" in Thai Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice, Ginger rhizomes contain 1 to 2 % volatile oil. Ginger's therapeutic uses are as a carminative, antinauseant and antiflatulence agent.

GREATER GALANGA(False Galangal, Galangal)
"Kha" in Thai Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavouring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.

HOARY BASIL
"Maeng-lak" in Thai Hoary Basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavouring, and containing approximately 0.7 % volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.

KAFFIR LIME (Leech Lime, Mauritus Papeda, Porcupine Orange)
"Ma-krut" in Thai The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain volatile oil. The major therapeutic benefit of the juice is as an appetizer.

"KRA-CHAI" in Thai
(No Common English Name) This erect annual plant with aromatic rhizomes and yellow-brown roots, is used as a flavouring. The rhizomes contain approximately 0.8 % volatile oil. The plant has stomachache relieving and antimicrobial properties, and therapeutic benefits as an antitussive and antiflatulence agent.

LEMON GRASS (Lapine)
"Ta-khrai" in Thai This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as a flavouring. Lemongrass contains 0.2-0.4 % volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, antiflu and antimicrobial agent.

LIME (Common Lime)
"Ma-nao" in Thai Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven antinflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, antiflu, stomachic and antiscorbutic properties.

MARSH MINT
"Sa-ra-nae" in Thai The fresh leaves of this herbaceous plant are used as a flavouring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anaesthetic, diaphoretic and digestant properties.

PEPPER
"Phrik-Thai" in Thai Peper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment, Pepper contains 2-4 % volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.

SACRED BASIL (Holy Basil)
"Ka-phrao" in Thai Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and oftentimes reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5 % volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.

SHALLOT
"Hom, Hom-lek, Hom-daeng" in Thai Shallots, or small red onions, are annual herbaceous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain volatile oil, and are used as flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as antithelmintic, antidiarroheal, expectorant, antitussive, diuretic and antiflu agents.

SWEET BASIL (Common Basil)
"Ho-ra-pha" in Thai Sweet Basil is an annual herbaceous plant, the fresh leaves of which are either eaten raw or used as a flavouring in Thai cooking. Volatile oil content varies according to different varieties. Therapeutic properties are as carminative, diaphoretic, expectorant, digestant and stomachic agents.

TURMERIC (Curcuma, Indian Saffron, Yellow Root)
"Kha-min" in Thai Turmeric is a member of the ginger family, and provides yellow colouring for Thai food. The rhizomes contain 3 - 4 % volatile oil with unique aromatic characteristics. Turmeric's therapeutic properties manifest as a carminative, antiflatulence and stomachic.


* Pad Thai


8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots (or small red or purple onions)
1/4 cup dried or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind juice
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.

Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.


* Tom Yum Goong


20 prawns (shrimp), medium size
4-5 cups chicken broth/soup stock
2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce
1/3 cup sliced fresh galangal
1/2 cup straw mushroom, halved or whole
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chile peppers (or more to suit your taste)
2 tablespoons "prik pao" roasted chile in oil
Fresh cilantro for garnish

Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.


* Green Chicken Curry


100 gms. Green Curry Sauce
4 Corn Fed Chicken legs
200 ml. Coconut milk
150 ml. Water
4 Red Thai Chillis
6 Cherry Tomatoes
1 Teaspoon Sugar
2 Teaspoons Salt
1 Tablespoon Fish Sauce
4 Basil Leaves
3 Kaffir Leaves (Asian Lime Leaves)

Clean the corn fed chicken legs, ensure all feathers are removed and trim. Warm half of the coconut milk until it is just near boiling. Add the curry sauce to the pan and stir until the coconut milk is well mixed with the curry. Put the corn fed chicken legs in and stir it for 2 minutes Turn the heat down to medium

Mix the remaining coconut milk with the water, and put add it to the pan slowly, stirring at same time. Leave on a low boil for 20 minutes. Then add the salt, sugar, red chilli and fish sauce in to taste. The taste should be a salt,sweet, curry. Cook for a further 2 minutes to cook in the seasoning, then switch off the heat. Add the basil and kaffir leaves together with the cherry tomatoes.


I am hungry now.

Thanks Thailand Institute of Scientific and Technological Research and Corbis