Tomato

A garden plant, the tomato is highly versatile; its fruit, leaves and roots contain healthy nutrients including beta-carotene and lycopene a red carotenoid related to beta-carotene. The tomato is also rich in glutathione, chlorogenic acid, citric acid, vitamins A and C and such minerals as phosphorus, potassium and fiber.
Tomatoes are commonly used in cooking but are also recognized for their medicinal properties. Tomato juice helps quench thirst, serves as a laxative and helps detoxify the body and improve the appetite and health in general. It also stimulates stomach functions, intestinal tracts and kidneys.
While lycopene may share similar properties to beta-carotene, it is more effective. It enhances the immune system, prevents skin wrinkles, prostate cancer, ulcers and illnesses associated with the kidneys. Initially, processes tomato juice contains more lycopene than exists in fresh tomatoes and is particularly effective for people with poor appetites or problems relating to the liver, fatigue and obesity. In addition, it improves the neural system and eases problems relating to sight in the elderly.
Finely crushed tomato leaves may be applied to areas affected by sunburn to reduce heat and skin irritation. Moreover, the liquid from tomato leaves brewed in hot water can serve as an insecticide, talking care to leave the liquid to cool before spraying it on plants to kill insects.
Liquid from boiled tomato roots can ease toothache and cleanse wounds or injuries.Although tomatoes have many benefits, they should be consumed with caution. Eating more than ten tomatoes in a day, on a continual basis, will result in a red coloration on the palms of the hands and soles of the feet

Is mineral water really beneficial to health?

Mineral water is registered as a controlled food substance under the Food Act of 1979. Bottled mineral water first became popular in Europe, afterwards finding consumer interest in Thailand. The fact is that natural mineral water is no more beneficial to health than general, clean, germ-free drinking water. On the contrary, more caution needs to be taken when drinking mineral water than plain drinking water. It must be borne in mind that mineral water is a mild diuretic and the more minerals in the water the more diuretic it becomes, Drinking mineral water may also induce allergic reactions as it contains chloride and other substance. If allergic symptoms arise, it is best to see a doctor immediately.

Bottles mineral waters offered on the market in Thailand must undergo official analysis and display labels detailing the composition of the water, which can vary only slightly from what is laid down. The water must be clean. Germ-free and most importantly, labels must not specify that the water has medicinal attributes.
Also, the quality of mineral waters varies according to their natural sources. This can have adverse effects on consumers, as is already warned by the Food and Drug Administration. Consumers, therefore, should always study bottle labels before buying.

Water and beauty

BEAUTY

Drinking sufficient water is essential for good health, especially for the beauty-conscious individual who desires glowing skin. This is because water makes up two-thirds of our skin. Even when resting, skin can lose up to a half-liter of water through evaporation, with more than normal losses incurred during spells of hot weather.
As we grow older, skin suffers further moisture loss. Causing it to become dry and rough. Advice that a person should drink around eight glasses of water a day should be well heeded, because water losses should be replenished.
Beauty experts advocate warm water for cleansing the face, after which a moisturizer should be applied on a regular basis as an alternative for bringing back moisture to the skin.

“Water..the Miracle of Life”

Do you know how important water is to our bodies?

Many academics have written on this subject, opening our eyes to the vital importance of water to all human beings. Water, which can be drank directly and is also found in foods, constitutes an important part of the body. Whether in liquid form, ice or vapor, all forms of watery intake offers beneficial uses to the body. Among its many virtues, it helps induce overall relaxation, stimulates blood circulation, rids the body of waste and relieves pain and stress.
The miracle of water has never failed to amaze mankind; particularly those in the medical world who concede that water can also b used to treat ailments।

Khao soi or Khao soy (Thai: ข้าวซอย)

Is a traditional Thai dish served in northern Thailand. It is a soup-like dish with rice or wheat noodles, vegetables and meat, seafood or tofu. It is popular as a street dish eaten by common Thai people, though not frequently served in Western Thai restaurants.
Traditionally, the dish was served with pork or chicken, but has expanded to include seafood and tofu

Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!

Before we begin to give you additional information on this topic, take a moment to think about how much you already know.

This is a noodle dish, organize in a soft curry sauce, that is traditional in Northern Thailand. We also propose a organize-made Khao Soi paste for fleeting preparation.

Ask yourself a few simple questions to determine if you fully understand the concepts that we have went over so far।

ingredents

4 ounces

rice noodles1 tablespoon chopped garlic1 tablespoon red curry paste1/2 cup coconut milk4 ounces ground porkone cup chicken stock1 tablespoon curry powdera pinch of turmeric powder2 tablespoons fish saucea pinch of sugara teaspoon lime juice

Method

As we all know, this subject is something that we could all use a little education on no matter who you are.

Saturate noodles in space-temperature water for 15-30 summary then drain for use. cause a pan of water to a rolling boil, then place the noodles in a rope basket or colander and dip the noodles in the water for a few seconds (no more), and then drain them and move them to the helping plate.

In a wok, roast the coconut milk and then stir in the curry paste pending the scent is brought out and a slender movie of oil separates out, then add the garlic and stir fry for about 30 seconds. Add the enduring ingredients excluding the pork, and stir pending the sauce thickens somewhat. Add the pork and remain to stir pending the meat is cooked through.

Pour the sauce over the noodles.

Keep reading further to learn how this topic can benefit you, as the rest of this article will supply you will the needed information.

Prettify with leap onions, sliced shallots and jade wedges

If you type in the main word from the subject of this article into any reliable search engine, you will pull up a variety of resources.

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Thai Fruit: Custard apple (Noi-naa)

Rollinia / Noi-naa(น้อยหน่า)

A relative of the Custard Apple, The peppermint-green fruit has a bumpy surface covered in soft scales, The favor is of a creamy lemon sherbet or lemon meringue pie।

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Thai Herb : Coriander (phak chee)

Coriander (phak chee) ผักชี

The leaves are often choosen for decoration, with stem and roots for seasoning. Heavily used in Asian kitchens, the Thai kitchen is the only one to use the roots as well.

Nutritionuse for phlegm, measles, promote sweating, flatulence, dyspepsia, increase appetite.

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Thai Herb : Lemon (manao)

Lemon (manao) มะนาว

The whole fruit is used। It is an excellent source of vitamin C and are used to enhance the flavor of chili-hot condiments, as well as create some very special salads and desserts, and adorn most dishes as a condiment।

To Advantage

Food: Beverage Juice- seasoning, pickled lime

Nutrition

Lemon juice - citric Acid, Malic, Vitamin C

Lemon skin - perfumed oil, Vitamin A, C, Calcium, Phosphorus

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Thai Herb : Shallot (hom daeng)

Thai Herb : Shallot (hom daeng) หอมแดง

These smell, zesty, Thai red onions are sweet and aromatic। An essential ingredient in many Thai dishes because of their taste and appearance, they can be substituted with European shallots, small red onions or small brown onions।

Properties

Hot and spicy taste, use for fever, phlegm cold

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Thai Herb: Chili, bird (phrik khi nu)

Thai Herb: Chili, bird (phrik khi nu) พริกขี้หนู

The smallest of the chilies, of which the kind called phrik khi nu suan is the hottest। Take care when chopping them, and do not rub your eyes। Chilies stimulate blood circulation and are reputed to help prevent heart disease and cancer.

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Properties

Hot - taste, stimulate appetizing, digestion.

Thai Herb : Lemongrass

Lemongrass( Ta-krai )

Used as food flavoring spices As an ingredient of curry.
With essential oils, especially on the trunk and walk underground. Oil from lemon grass, can inhibit the growth of bacteria are menthol, camphor, vitamin A is phosphorus calcium
In Thailand lemon grass, the quality of drugs. As an upset stomach. Solving appetite driving wind diuretic to reduce blood pressure, asthma treatment is a topical medication or massage.


Food: -use it in Thai salad(Yum) and sour soup (Tom Yum)
Taste : Spicy

Thai Tom-Yum-Kung / Gai (CHICKEN)

IngredientStalks of lemon grass 3Shrimps or boneless chicken meat 2 lbLime Leaves (kaffir) 6Lemon juice & fish sauce 2Red/green chili peppers 3Straw mushrooms 1 cupThai chily paste 1 1/2 tbCilantro/parsley with soya beans oil (dark redish-brown color),which comes in a jar that can be bought at any Thai grocery Instructions: Boil some water (half of the pot) in a 1।5 qt sauce pan। Put in lemon grass, and the chili paste। Put in the shrimps and the mushrooms. It\'s done!! Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice.

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Cooking : Mungbean Noodle Salad (Yam-voon-sen)

Cooking : Mungbean Noodle Salad (Yam-voon-sen) ยำวุ้นเส้น


Ingredients

2 cups short pieces of blanched mungbean noodle
½ cup julienned boiled pork
½ cup julienned boiled pork liver
½ cup thinly sliced boiled shrimps
1/4 cup crisply fried dried shrimps
1 plant cut into short pieces leave lettuce
1 cup sectioned tomatoes
1 cup cut into short pieces Chinese celery
½ cup thinly sliced onion
Salad dressing
1 tablespoon shredded red hot chilli pepper
1 tablespoon finely cut coriander roots
2 heads finely cut pickled garlic
1/3 cup sugar
2 teaspoons salt
1/3 cup vinegar
Grind the coriander roots, pickled garlic and red hot chilli pepper together। Add vinegar, sugar and salt. Bring to a boil then remove from heat. Let stand until cool.Method of Preparation1. Put the noodle in a mixing bowl. Add pork, liver, boiled shrimps, onion and Chinese celery. Pour the dressing over the ingredients. Toss the salad.Add tomatoes and toss until just mixed.2. Place leaves lettuce along the salad sides of the plate. Place the salad in the middle. Top with fried dried shrimps and serve.

Secret Tips::The noodle should be cooled in cool water as soon as it is boiled। Then drain। The salad dressing must be boiled until thickened so that it will cling to the noodle. The salad should be dry and not too watery.








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Cooking : Rice Soup with Pork & Eggs

Thai food : Rice Soup with Pork & Eggs (Kao-Tom- Moo) ข้าวต้มหมูใส่ไข่
1. Heat the water in a large pot. Add the pork and the rice.

2. Stir in the spring onions, ginger and bring to the boil, stirring constantly, lower the heat and simmer for 2 minutes.

३.Add beat the eggs together the soy bean sauce and adjust the seasoning with salt and pepper to taste.

4. Lading the soup into large bowls.

Thai Fruit : Papaya (Ma-la-kor)

Papaya (Ma-la-kor) มะละกอ

Papayas very a great deal in shape and size। The popular varieties are cylindrical and grow up to 35 cm. long. The skin is reddish-orange and when ripe, the flesh is red, firm and sweet. Khak Nuan is similarly shaped with a yellow skin and yellowish orange flesh that is sweet.

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Thai Fruit : Longan (Lum-Yai)

Longan (Lum-Yai) ลำไย

Slightly smaller than a lychee with a smooth, dull brown skin। The translucent pulp tastes similar to that of a lychee but a little sweeter and not as juicy। There is a small hard inedible seed in the middle.

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Thai Fruit : Mangosteen

Thai Fruit : Mangosteen (Mangkhut) มังคุด

“Queen of Fruits”, Technically a berry about the size of a mandarin with a tough, leathery, reddish-purple rind and a stark white, fleshy mesocarp। Appeals to almost everyone immediately. Extremely sweet and mildly acidic. To open, cut through the skin around the middle and lightly pull and twist apart. The bigger segments contain a seed.

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Thai Fruit : Rambutan (Ngaw) เงาะ

A particular favorite of the Thai people, Egg-shaped, about 2 inches long, and covered in soft greenish-yellow spines. The flesh is sweet with a touch of acidity and very refreshing. To open, partially cut through the skin or break open with a thumbnail and pull a part.

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Thai Fruit : Durian (Thu-rian) ทุเรียน

“King of Fruits” ,it polarises oinions on its taste more thand any other fruit.
Chances are you either wont’s be able to get enough of it, or you’ll cross the street to avoid the wafts drifting from the stall of a vendor.
It has been described as “tasting like heaven and smelling like hell” .
The pale yellow flesh is rich and creamy with a taste redolent of cream cheese and onions. High in minerals, proteins and tats, Pungent aroma.

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