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By prae
Try This!
Originally introduced to Thailand by the wife of a Portuguese diplomat, this is yet another “traditional” Thai dessert that has been adopted from the Kingdom’s longstanding European ally. It’s made solely with flour, sugar, and coconut cream, and your choice of food colourings, and come in large (Aa-lua Chaao Wang) and small sizes (Aa-lua Jíw).
Try also:
Kànǒm Krók – Mini coconut cream hotcakes
Kànǒm Bûang – Crispy crepes with coconut whip filling
Tͻͻng yìp/ Tͻͻng yͻ̀ͻt/ Fͻ̆ͻi Tͻͻng – Golden Egg Pinches (Yìp)/Drops (Yͻ̀ͻt)/ Shreds (Fͻ̆ͻi)
If you want to learn more about Thai Language, you are very welcome stop by our website: www.thailanguagehut.com or follow us in Twitter and Join us in Facebook.
By Prae
Thai Language teacher
By nut
Longan /lam-yai/ ลำไย
The longan is a succulent fruit that is fragrant, sweet, extremely juicy, easy to eat, and consistently outranks other varieties in taste tests. The smooth thin leathery brown skin varies from light brown when most fr
esh, then begins to turn darker brown with age and/or environmental changes. Once the skin has been easily peeled off, the translucent grape-like fruit is exposed. Longans are mostly eaten fresh by themselves and in salads. Refrigerated longans taste very refreshing.
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Nut
Thai Language Teacher
Thai Language Hut
By nut
Pumpkin / fúg-tong / ฟักทอง
Thai Pumpkins are large,round winter sguashes with Dark Green or Brown-Gray skins and orange flesh.The variety known as the sugar pumpkin has sweet flesh.
In Thai cooking,it is commonly used in dessert but is also used in savoury dishes.
Canned pumpkin puree is widely available and can easily be made from fresh pumpkin.
Vocabulary
Fúg-tong ฟักทอง pumpkin
Fúg ฟัก gourd
Tong ทอง gold
Nám dtaan น้ำตาล sugar
Sòd สด fresh
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Nut
Thai Language Teacher
Thai Language Hut
By prae
Green curry chicken (Thai: แกงเขียวหวานไก่, literally sweet green curry) is a variety of curry in The name “green” curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry.
The main ingredients for green curry chicken consist of coconut milk, green curry paste, eggplant, sugar, fish sauce, kaffir lime leaves, and Thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, fresh turmeric, shrimp paste and salt. The paste is briefly fried in split coconut cream, then coconut milk, meat or fish, and vegetables added along with a pinch of brown sugar. Finally, kaffir lime leaves, phrik chii faa (“sky-pointing chilies”, large mild chilies) and Thai basil are added just at the end of cooking for fragrance. When the curry is made with fish or seafood, krachai (wild ginger, Chinese keys) is added.
Thai green curry can be made with meat, duck, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as khanom jeen (ขนมจีน).
Hope you enjoy thai food!
If you want to learn more about Thai Language, you are very welcome stop by our website: www.thailanguagehut.com or follow us in Twitter and Join us in Facebook.
By Prae
Thai Language teacher
By prae
Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chili peppers.
In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed sea-food (tom yum talay or tom yum po taek) and mushrooms – usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) leaves.
In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed sea-food (tom yum talay or tom yum po taek) and mushrooms – usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) leaves.
The less popular variety of tom yum is tom yum nam khon (Thai: ต้มยำน้ำข้น), where coconut milk is added to the broth. This is not to be 
confused with tom kha or tom kha gai - where the galanga flavor dominates the soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha. Its other cousin is less well-known outside Thailand – tom klong. Sometimes Thai chili jam (Nam Prik Pao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.
Commercial tom yum paste is made by crushing all the herb ingredients and stir-frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. Tom yum flavored with the paste may have different characteristics to that made with fresh herb ingredients.
Hope you enjoy thai food!
If you want to learn more about Thai Language, you are very welcome stop by our website: www.thailanguagehut.com or follow us in Twitter and Join us in Facebook.
By Prae
Thai Language teacher
By nut
Papaya Salad /sôm tam /ส้มตำ
We are pleased to present this dish so you will recognise it and hopefully try it in the future. Sômtam is a classic Thai dish, commonly associated with the NE (Isaan) area but served all over Thailand including a sidewalk shops. Sômtam is typically prepared three different ways. It can be “Sômtam Thai” which has peanuts mixed in, “Sômtam Bpu:” which has small pickled crabs pounded in, or “Sômtam Lao sài pla: rá:” which includes the juice of pickled mudfish. Sôm tam is eaten as a snack as a salad any which way you eat it is often very very hot so watch out!!!
Vocabulary
Papaya salad sôm-tam ส้มตำ
Papaya má-lá-gor: มะละกอ
Spicy pèd /rót –jàd เผ็ด /รสจัด
Isaan (north east in thailand) i:-săn อีสาน
Kruu Nut
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By pook
Pad Thai or Phat Thai (Thai: ผัดไทย, IPA: [pʰàt tʰāj], “fried Thai style“) is a dish of stir-fried rice noodles with eggs, fish sauce (Thai: น้ำปลา), tamarind juice, red chili pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, and lime, the juice of which can be added along with Thai condiments. Pad Thai is one of Thailand’s national dishes.
kam Sap / vocabularies
rice noodles เส้นก๋วยเตี๋ยว sên-kǔ̌̌ay-dtiǎw
eggs ไข่ kài
fish sauce น้ำปลา nám bpla
tamarind juice น้ำมะขาม nám má kǎm
chili pepper พริกป่น prík bpòn
bean sprouts ถั่วงอก tuà ngôrg
shrimp กุ้ง kûng
chicken ไก่ gài
tofu เต้าหู้ dtâo hû
crushed peanuts ถั่วลิสง tùa li ́sǒng
lime juice มะนาว má naw
If you want to learn more about Thai language, you are very welcome to stop by our website, join us on twitter and facebook.
www.thailanguagehut.com
Pook
Thai language Teacher
By nut
Galangal /kà: /ข่า
A member of the ginger family that looks similar to fresh root ginger, but with a more translucent skin and a pinkish tinge. It has a wonderful sharp, lemony taste and it is prepared in a similar fashion to root ginger. Best used fresh, it is also available dried or in powder form
So how is Galangal used? Just had your first taste of Tŏm Kà: Gài and your senses are still reeling from the exotic citrus flavor of something that clearly was not a fruit? Did you bite into something so exciting and pleasant that you thought about forgetting the main course and simply ordering more soup? The “kà:” in that soup is a fantastic member of the ginger family called galanga or galangal.
Vocabulary
Thai herbs smŭn-prai-tai สมุนไพรไทย
Galangal kà: ข่า
Coconut Milk Soup with Chicken Tŏm-Kà:-Gài ต้มข่าไก่
Taste chim ชิม
Soup ná:m-gae:ng น้ำแกง
Kruu Nut
If you want to learn some more Thai visit our Thai school site follow us in Twitter or Join us in Facebook.
By nut
Rambutan ngór ( เงาะ ) likes to grow in tropical weather. It has a round and oval shape with dark red shell and red with yellow hair. It could be consumed when ripe, In Thailand, there are 2 specles of rambutan; Rong Rien and Si Chompoo. Rambutan is cultivated in Chantaburi, Rayong, Trad and Pracheenburi.
Consuming part is white flesh in side which has a sweet and tasty scent, It could easily be found during May to September. Rambutan has sugar and high vitamin C which help to stop bleeding gum. Calcium in rambutan also strengthens bones and tooth while vitamin B2 helps to digest fat and build growing body. Niasine helps to activate digestive system, relieve dysentery, floated stomach, fever and nurture the body.
Vocabulary
Rambutan ngór เงาะ
Tropical weather kè:t-rór:n เขตร้อน
Tasty scent glìn-hŏr:m-a-ròry กลิ่นหอมอร่อย
Bleeding gum luȃd-òr:g-dta:m-rai-fan เลือดออกตามไรฟัน
Kruu Nut
If you want to learn some more Thai visit our Thai school site follow us in Twitter or Join us in Facebook.
By nut
Starfruit/Carambola má-fuang /มะเฟือง
Sweet,watery,slightly acid tasting pulp that’s extremely refreshing.3-6 inches long,five distinct lengthwise ridges give the cross-section a five-pointed star shape.the thin,waxy,greenish-yellow skin is edible.
The carambola has been grown in parts of Asia for hundreds of years— it may have originated in Sri Lanka and Moluccas. Malaysia is the global leader in starfruit production by volume and ships the product all over Asia and Europe.
The growing season for starfruit in Thailand is from October through to December where they are widely available in markets across the country.
Vocabulary
starfruit/carambola má-fuang มะเฟือง
acid tasting rót-prîaw รสเปรี้ยว
pulp núa-nai เนื้อใน
refreshing sòt-chû:n สดชื่น
Hope you liked this and if you find some star fruit you should try it.
Kruu Nut
If you want to learn some more Thai visit our school site follow us in Twitter or Join us in Facebook.
