Sawaddi! Let's go Thai @ Dix (26 May)

Thai cuisine refers to typical foods, beverages, and cooking styles common to the country of Thailand inSoutheast Asia. Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty, and bitter (optional).

Although popularly considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan),Central, and Southern, each cuisine sharing similar foods or derived from those of neighboring countries. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Laos. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by Teochew people who make up the majority of the Thai Chinese. Such dishes include Jok,Kway teow Rad Na, Khao Kha Moo (also known as Moo Pa-loh) and Khao Mun Gai.

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States,and Canada.

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Any one wanna try to make the Thai Grill Chicken Wing, here's the recipe

Ingredients:

• 12 to 24 whole chicken wings (or buy them chopped into wings and drumlets) - Note: double the recipe for larger groups
• CHICKEN WING MARINADE:
• 1/3 to 1/2 cup liquid honey (1/2 cup if you have more than 12 wings)
• 3 Tbsp. soy sauce or wheat-free tamari
• 2 tsp. dark soy sauce
• 3 Tbsp. fish sauce
• juice of 1 lime
• 1 Tbsp. chili powder
• 1 thumb-size piece galangal or ginger, grated
• grated rind of 1 lime (limes are easier to grate when uncut - only grate the rind, not the white flesh underneath)
• 1-3 fresh red chillies, minced, OR 1-3 tsp. red chilli sauce (1=mild; 2=medium; 3 or more = hot wings)
• 2 cloves garlic, minced
• 1/2 Tbsp. ground coriander

Preparation:

1. Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accommodate all the wings).
2. Mix the wings in with the marinade, stirring well to coat the meat.
3. Allow wings to marinate while you warm up the oven or BBQ. Be sure to stir the wings occasionally. Make-ahead Tip: For even better flavor, allow the wings to marinate for several hours or overnight.
4. If Baking in the Oven: Turn oven to the grill setting and place wings on a broiling pan (a grill with a pan underneath to catch drippings). Place oven rack in the middle or higher, so that wings will be near the heating element of your oven. Watch the wings carefully as they cook, turning every 5 minutes or so to make sure they don't burn. As with barbecued wings, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl.
5. If Barbecuing: Place wings on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the wings appear nice and sticky.
6. Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is). Wings are done when juices run clear.
7. Serve wings hot from the grill or oven, alone or with white or brown rice. Enjoy!

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Green Mango Salad

Choose unripe, firm, green-skinned mangoes for this multi-textured, brightly flavoured salad.
Servings: 6
Ingredients:


1/3 cup (75 mL) chopped cashews or peanuts2 unripe mangoes (2 lb/1 kg total)1/3 cup (75 mL) each chopped fresh coriander and mint2 tbsp (25 mL) lime juice 4 tsp (20 mL) granulated sugar 4 tsp (20 mL) fish sauce 1 tbsp (15 mL) vegetable oil 1/4 tsp (1 mL) Asian chili sauce or hot pepper sauce1 sweet red pepper, thinly sliced1 cup (250 mL) thinly sliced red onion
Preparation:
In skillet or toaster oven, toast cashews over medium heat until fragrant and golden, about 8 minutes; set aside.
Cut pointy ends off mangoes. Set each mango on cut end. Using serrated knife, cut off peel. Cut flesh on either side of flat pit into thin slices; stack and cut into thin strips.
In bowl, whisk together coriander, mint, lime juice, sugar, fish sauce, oil and chili sauce. Add mangoes, red pepper and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cashews.

Contact Tracy (90294348 / asap316@yahoo.com)

for food reservations!~

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Lay Eng-> Durian puffs

Augustine-> Tapioca desserts

Tracy-> Som Tam/Thai Mango Salad

Linda-> Thai Tung Fun Salad

Klara-> Tom Yum Kung

Thai Fish Cake->

Thai Grill Chicken Wings ->

Thai Pineapple Rice->

Panang Beef->

Basil Chicken->

Red Curry->

Green Curry->

Pad Thai->

Fried Insects")->

Stickey Rice with Mango->

Red Ruby Dessert->

Thai Durians->

Lemon grass Drink->

Thai Honey Mangoes->

Any other Thai options not listed->