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Thailand

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Thailand - Page Text Content

S: Beautifu Tahiland and its Food

FC: Thailand

1: Thailand has a very warm climate and it is a great place for rice to be grown perfectly. It is a peninsula with hills, mountains, and coasts too.

2: Thailand has a variety of fruits so their smoothies are cheep and taste very yummy.

3: Thailand has its own Thai Tea. It tastes so good. Its turns range when you mix it with milk or half and half

4: Some of Thailand's main agricultural products are rice, corn, coconut, soybeans, sugarcane and tapioca.

6: Thailand is the world's 51st-largest country in terms of total area, with an area of approximately 513,000 km2 (198,000 sq mi), and is the 21st-most-populous country, with around 64 million people.The official language of Thailand is Thai, a Tai–Kadai language closely related to Lao, Shan in Burma, and numerous smaller languages spoken in an arc from Hainan and Yunnan south to the Chinese borderThe national religion is Theravada Buddhism. Thai Buddhism ranks amongst the highest in the world.

8: Thailand was the only Southeast Asian country that didn`t turned into a colony, unlike its neighbouring countries Laos, Cambodia and Burma. | I`ve read the history of Thailand and was just amazed by the fact that the country has been through 19 military coups from 1932-2006! That`s just chaos! | King Bhumibol, the current king of Thailand, has been the longest reigning current monarch worldwide.

9: The region known as Thailand has been inhabited by humans at least about 4,000 years ago. Similar to other regions in Southeast Asia, it was heavily influenced by the culture and religions of India, starting with the kingdom of Funan around the 1st century CE. | Thailand was known by the name, Siam until 1939.

10: Thais smile when they are happy, amused, embarrassed, uncertain, wrong, annoyed or furious. | When you consider that shaking hands, and kissing, are perhaps the easiest means of passing germs, the wai, is in fact a suitable greeting.

11: Clothing from the lower parts of the body should never be left anywhere in a high position. This applies particularly to socks and underwear, but also to shorts and skirts. This is the case even when washing and drying clothes. Thais have two clothes lines - a high one for most clothes and a low one for underwear and socks. | When eating, it is considered very rude to blow your nose or to lick you fingers. The right hand must be used to pick up food eaten with the fingers. | Revealing clothing, worn by either men or women, is a little disgusting to most Thais. Short shorts, low cut dresses and T-shirts and skimpy bathing suits come into this category. In temples, long trousers or skirts must be worn, and monks should on no account be touched in any way by women.

13: Thailand didn't have any food based holidays, but they do things differently than western countries. Western countries order their own single serving dish for themselves. In Thailand there is a big dish for everyone to eat! They do this to share and enjoy the meal together with one another. Thai like to be friendly with one another

14: Thai Chili Peppers (prik): Perhaps the most famous ingredient in Thai cuisine is the small fresh chili, known as prik kee noo, literally 'mouse dropping chili'. Actually it is not the spiciest chili pepper in the world, but if one is unaccustomed to eating spicy food, or is caught off guard, they can pack a mighty punch!

15: Fish Sauce (nam pla): The most essential cooking ingredient for Thai food is perhaps fish sauce. This is Thailand's equivalent to soy sauce or table salt. Uncooked it has an unpleasant smell, but it adds a subtle flavor, for which there is no substitute. Small anchovy fish are fermented and the resulting liquid is strained and bottled.

17: Thai dishes have so many different kinds of herbs and spices like cinammon, sesame seeds, nutmeg, cilantro, ginger, garlic, curry paste, tamarind, and much more!

18: Chicken Pad Thai

19: 8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce 4 cloves garlic, minced optional: 1-2 fresh red chilies, minced 3 cups fresh bean sprouts 3 spring (green) onions, sliced 1/2 cup fresh coriander/cilantro 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews) 1/4 cup chicken stock 1/8 tsp. ground white pepper vegetable oil for stir-frying, and wedges of lime PAD THAI SAUCE: 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores) 2 Tbsp. fish sauce, + more to taste 1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste 3 Tbsp. brown sugar

21: Cold Thai Tea | 1 cup hot water 1 teaspoon milk 1 tablespoon sugar 1 tablespoon sweet condensed milk 1-2 tablespoons Thai tea

23: Bananas & Lychees in Sweet Coconut Milk | 1 large ripe banana, OR 2 small 8-10 fresh lychees, peeled (see below), OR canned lychees (drained) 1 can coconut milk (regular or "lite") 1/4 to 1/3 loose (not packed) cup brown sugar, depending on desired sweetness pinch of salt

25: 8-10 medium to large sea scallops (Serves 2 for a main entree, 4-8 as an appetizer), OR 20 bay scallops handful fresh coriander 1-2 whole star anise, plus more for garnish wedges of fresh lime or lemon (optional) 1/2 cup coconut milk RED CURRY PASTE: 1 shallot, OR 1/4 cup purple onion, chopped 1 thumb-size piece galangal, OR ginger, sliced 3 cloves garlic 1/8 tsp. white pepper, OR substitute black pepper 2 Tbsp. fish sauce (available at Asian stores) 2 tsp. chili powder 2 tsp. ground cumin 1 tsp. ground coriander 1 Tbsp. brown sugar 1-2 tsp. Thai chili sauce (or substitute 1/2 tsp. cayenne pepper or crushed dried chili) 1 tsp. shrimp paste (available by the jar at Asian stores) 1/2 cup coconut milk | Thai Scallops

27: 3 chili peppers 5 sprigs cilantro 2 tablespoon fish sauce 3 kaffir lime leaves 1 lemongrass 1-2 limes 5 Mushrooms 1 cup shrimp 4 cups water 1 tablespoon Nam Prig Pow Optional | Tom Yum Goong

28: THE END

29: By: Krysti Streeter

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  • By: Krysti S.
  • Joined: over 5 years ago
  • Published Mixbooks: 3
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About This Mixbook

  • Title: Thailand
  • Foods Class: Thai Cousine
  • Tags: None
  • Published: almost 5 years ago

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