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Thai Cuisine via Wikipedia

If you’ve never tried it before, you might think that Thai cuisine tastes a lot like other Asian cuisines. While it does have both Chinese and East Indian influences, it also has its own identity that separates it greatly from the foods served in neighboring countries. Thai food consists of four regional cuisines and is known for its balanced flavors, fresh ingredients, and fantastic aromas.

Thailand happens to be the number one exporter of rice in the world, and as such its rice (particularly its aromatic Jasmine rice) is the staple food of its people. While Western cuisines generally focus on a main entree of meat accompanied by several side dishes such as bread and vegetables, Thai cuisine usually consists of one dish with a base of rice or noodles accompanied by fresh herbs, vegetables, and a meat or mixture of meats. Thai food also contains five flavors: sweet, sour, salty, spicy, and bitter. What makes Thai food unique is that it balances all of these flavors harmoniously into a single dish.

Some of the most common vegetables found in Thai cuisine include shallots, cucumbers, carrots, bean sprouts, eggplant, zucchini, green beans, celery, and mushrooms. Popular meats in Thai recipes include seafood such as shrimp, prawns, clams, fish, and mussels. Pork, chicken, beef, and duck are also heavily used. Tofu, a meat substitute made from soybeans is another frequent addition.

Unlike many other cuisines that use dried spices and herbs, Thai cooking uses the freshest ingredients available. One of the primary flavoring agents used is a strong fish sauce called “nam pla”. Many dishes also call for oyster sauce or shrimp paste. Shrimp paste is basically a combination of ground shrimp and salt. Other ingredients you’ll find in Thai cuisine include lime juice, pineapples, Thai chilies, curry paste, garlic, sweet basil, lemon grass, coconut milk, soy sauce, peanuts and peanut sauce, cashews, mint leaves, cilantro, and galangal root (similar to ginger but more delicate in flavor).

One of the most important dishes to the people of Southern and Central Thailand is curry, which they serve over steamed jasmine rice. While Indian cuisine is also known for curries, Thai curries are considerably different. They are cooked for a shorter amount of time than are the Indian versions, and Thais use more garlic and fresh herbs whereas Indians use dry spices. In addition, Indian curries tend to be drier whereas Thai curries hold more liquid making them more soup-like. In Thai cuisine you’ll find water-based and coconut milk-based curries. Red, yellow, and green curries are the best known of the coconut milk variety. Thai curry pastes generally consist of fresh chilies, garlic, lemon grass, shallots, kaffir lime, fresh turmeric, shrimp paste, and cilantro roots. While curry is known for its spiciness, the amount of heat does vary depending on the type of curry you choose.

Image by Lys* via Flickr

Planning a meal is a stimulating experience particularly when you start to think about the delicious ingredients that you will use. This is especially true when it comes to the first course in the meal called appetizers. Appetizers, as the word implies, are meant to rouse one’s appetite and excite the taste buds for the full serving of food ahead. In this way, appetizers are critical opening chows that should be carefully selected and prepared.

Indian appetizers have some of the widest selection of mouth-watering snacks. They are as diverse and unique as the Indian people. For them, preparing appetizers is considered to be a special form of art. Consequently, you are assured that serving Indian appetizers will be a pleasant experience for everyone on the table.

Most of the Indian appetizers are eaten while they are hot or cold. Indian soups served while they are still hot boost one’s energy. There are two types of soups in India. The one from the south is called Indian Rasam and the one from the north is called Indian Shorba. The traditional south Indian Rasam is a good preparation for plain cooked rice or curries.

One sumptuous Rasam appetizer soup recipe is made from lots and lots of tomatoes.   Kerala uses diced tomatoes and a combination of savory spices. The spices include garlic, chilies, tamarind pulp, mustard seeds, and curry leaves among others. Just the sound of that makes one want to prepare it so it can be tasted immediately.

What you need to do first is to boil the tomatoes, garlic, and chilies in 4 cups of water. Put in all the ground spices such as the tamarind pulp and let it simmer for a maximum of 15 minutes. Then allow the mustard seeds to splutter in a heated pan with oil. Fry them for a minute together with the curry leaves, red chili, and onions and mix them in with the tomatoes. Lastly, garnish with some chopped cilantro or coriander leaves.

Meanwhile, other Indian appetizers are best with tea or wine. They include Shish kebab, pakoras, bondas and samosas. Samosas are not only delectable but nutritious as well. The dough is made from white flour, white vinegar, salt, and some water and oil. The dough goes through a process of kneading, dividing, stacking, and stripping until they are ready to be peeled for the fillings.

The samosas are filled with mixed vegetables and Indian spices, sealed with a flour and water paste, and then baked or deep fried. For more enticement, the samosas can be dipped into a tamarind chutney sauce.

On the other hand, Indian appetizers can also come as light dishes. These types of appetizers are eaten on the side to make the whole course a fully satisfying and substantial meal. In particular, chicken lollipops are fun finger foods that come in inviting presentations. The good thing about it is that it is very easy to prepare. You will surely finish it in a span of 45 minutes.

There are truly numerous options for appetizers that Indian recipes offer. Choose the one which will suit your taste, ingredients, and preparation preferences.

Turmeric, Image via Wikipedia

India has been known as the land of spices. In fact had it not been for the famous “spice route”, India would not have been the preferred destination for the Portuguese, British, Persians and other people from all over the world.

Spices form an essential part of the Indian cuisine. However, the term “Indian Cuisine” is quite a misnomer since there are millions of cuisines in the country. Each region has its own cuisine and staple dishes. Hence, each region and state uses different spices to prepare their food. For example, the southern part of India is known for preparations made of rice flour like “dosa” and “idli” and the excessive use of tamarind. The northern part on the other hand uses more cumin seeds and other spices. Similarly while the eastern part is known for its preference to fish and rice, the western part is more partial to dishes made from chickpea flour.

However, there are certain spices that every Indian kitchen must have. These spices are used in different permutations and combinations for preparing a vast variety of Indian dishes:

•Turmeric or Haldi powder: Haldi powder or turmeric is an essential part of all Indian curries. The yellowish reddish color of the Indian curries and other preparations is due a combination of turmeric and red chili powder. This powder is made from grinding turmeric root. Turmeric is well known as an antioxidant and as a natural cure for cough, cold and even cancer.

•Jeera or cumin seeds: Almost all Indian dishes (barring some south Indian dishes) start with a tempering of cumin seeds in heated oil. Cumin seeds are used for flavor and also help in enhancing digestion.

•Salt: No Indian food can be complete without a dash of salt. Salt (sodium chloride) is an essential part of the Indian cooking because it adds to the flavor and also helps in balancing the flavors imparted by the other spices.

•Red Chili Powder: This is another essential ingredient of all kinds of Indian recipes. Contrary to the popular belief, red chili powder is not “hot”. It depends on the kind of red chili used to make the powder. Some are not very hot but have a rich color and the others may be hot.

•Amchur or dry mango powder: Amchur powder is another very essential part of the Indian cooking since it adds a tangy flavor to the dish.

•Red Onion: Most Indian dishes like curries and other vegetarian and non-vegetarian preparations usually start with a tempering of cumin seeds followed by onion in heated oil. Onions are also rich in anti oxidants and have cholesterol-lowering properties.

•Garlic and Ginger: A combined paste of ginger and garlic adds a zing to all kinds of Indian dishes. Garlic and ginger are known for their anti oxidant properties and also used in various herbal preparations.

These are some of the basic ingredients used in Indian recipes that make the Indian food truly Indian.

These chili noodles are very, very tasty. The proportions of chicken and chilli are just right and the soft texture of the noodles means that they just melt in your mouth. They are also very versatile and will go with any number of dishes. Southeast Asian inspired dish of stir-fried squid with rice noodle salad and a hot and tangy chili-lime dressing.

This chili noodles is a quick, easy and very tasty meal. This is usually on my weekly meal planner somewhere. I would agree if you don’t like you food too hot hold back on the chili sauce. A wonderful example of fusion, this recipe starts with fettuccine-style pasta noodles OR Chinese wheat noodles. The noodles are tossed in a style tomato-crab sauce for an exquisite seafood dish that is right up there on the gourmet scale. This dish also works well with hot or cold shrimp instead of the squid, or strips of hot or cold chicken.

Vegetable Chili noodles, Enjoy tender Chinese vegetables and egg noodles tossed in a sweet chili dressing. Specially blended seasonings combined with healthy and delicate rice noodles are what make noodles so memorable. Now with Kitchen Lemongrass & Chili Instant chili Noodle Soup you can enjoy a delicious noodle made with real lemongrass, onion, chili, lime and garlic in just minutes. Our noodles are 100% natural, wheat-free, gluten-free, cholesterol-free, egg-free and steam-cooked.

The Vegetable chili noodles were just okay, I’ve had better. There wasn’t quite enough vegetable noodle to balance out all the toppings, at least I didn’t think so but it’s okay since the noodles weren’t that wonderful. This is one of the easiest meals to make, and not only is it tasty, but full of vitamins and minerals in the form of loads of fresh vegetables.

Image via Wikipedia

Dining in the UK is, like so many aspects of modern life, sometimes a compromise. In days gone by, when gender roles conformed to long-established stereotypes, a housewife would prepare a full, cooked meal for the family to share in the evening. These days, when it is more likely that both partners in a relationship will have careers, time is at a premium and many begrudge time spent cooking after a busy day at work. Consequently, takeaway food and restaurant meals account for a larger part of our diet then ever before.

While many of us avoid the kind of fast food that we consider to be junky American imports, such as burgers and greasy fried chicken, we do not seem to be so aware of the health aspects of other cuisines which, although established, are also relative newcomers to our shores.

Health in diet and lifestyle is a modern obsession. We shy away from overdoing the very obvious unhealthy foods. We limit our intake of cakes, sweets, chips, but we are less wary of eating Indian and Chinese restaurant meals or takeaways – perhaps several times a week – even though, at the back of our minds, we know that these are often as full of fat, sugar and salt as the more obvious junk foods.

Of the imported cuisines popular in the UK, Thai food offers one of the most consistently healthy and well-balanced diets available. Its various techniques and components are a fusion of contributions made by the Asian, European and African cultures that, at various periods, took advantage of the trade routes upon which Thailand was so well placed. It is almost as if it has embraced all the best elements from the many influences that played parts in its evolution, while leaving out most of the things which we now know are not healthy to eat.

An article in the health section of the BBC’s website stated that the popular Indian dish chicken tikka masala with pilau rice typically contains around 47g of fat, while a similar Thai food choice, stir fried chicken with plain steamed rice (phad khing hai) has just 13g of fat of which only 3g is saturated fat. The difference is striking, and the more dishes one compares, the greater the contrast one sees between the two cuisines so far as healthy eating considerations are concerned.

As well as a healthy, balanced overall diet, the individual ingredients used in Thai cooking are well known for their benefits and, in many cases, they are actually used in Southeast Asian medicine.

Turmeric, for example, has anti-inflammatory and antioxidant properties, both of these qualities are known to play a part in preventing the development of cancer.

Lemongrass, a lovely, fragrant, lemony herb is used in Chinese medicine in the treatment of colds and flu-like bugs. It is also known to help maintain good digestion.

Galangal is a variant of ginger and, as such, shares many of its properties. Galangal is particularly renowned for its effectiveness in relieving digestive problems and gastric disorders. It is also reputed to assist in the reduction of pain and stiffness caused by arthritis.

Chillies, cayenne in particular, have recently come to the attention of western researchers. Indications are that chillies and their extracts may be beneficial in maintaining a healthy cardio-vascular system, and in supporting the body’s ability to produce insulin. Some researchers have also found positive impact on certain skin conditions, and on digestion. Another, quite unusual, benefit of chillies is that they are known to combat insomnia, so your delicious Thai meal will also help you to sleep soundly at night!

Coriander is well known throughout Asia and is one of the most vital ingredients common to most cuisines from that region. Like many of the other herbs used in Thai cooking, it is known to aid good digestion, and is reputed to encourage a strong immune system, thus helping to defend against common minor illnesses.

Coconut milk is believed to assist in the lowering of  LDL, a form of cholesterol which is harmful at high levels. It also helps to raise levels of more desirable fatty substances that the body needs in order to function optimally. Like coriander, coconut milk is known for its immunity boosting properties. Some of its components are also known to inhibit some of the effects of aging.

Kaffir Lime Leaves have antioxidant properties like several of the ingredients we have mentioned already. Kaffir is said to purify the blood and assist digestion, while promoting dental and oral health. Kaffir is one of the main flavours used in Thai cuisine.

But there is more to the healthy eating aspect of the Thai diet than the individual properties of its ingredients: one should not underestimate the importance of the freshness of Thai herbs. Where many Asian cooking styles use a lot of dried spices and extracts, Thai cooking tends to make use of fresh herbs in their natural, whole state rather than extracts. Whole foods of any kind are now widely recognised, even in the west, as being the healthier option, and should be preferred over processed or powdered derivatives.

The popularity of salads, fish and seafood mean that there are plenty of alternatives to red meat. That said, body builders and macho traditionalists who don’t consider a meal to be a real meal unless it contains a decent helping of red meat would find that a Thai menu caters for them too.

As with all cuisines, there are some things best enjoyed in moderation. If one ate only dishes rich in coconut milk, for example, then one might reasonably expect to add a few inches to one’s waistline. Similarly, someone on a diet may decide to opt for plain or fragrant, rather than fried, rice dishes in order to keep the calories down, but the great thing about Thai cuisine is that meals are generally composed with all elements very well balanced, so it is most likely that a full meal would contain all these marvellous ingredients in just the right proportions.

Few dietary experts would dispute that the Thai diet is one of the most intrinsically healthy in the world.

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What, no barbecue sauce? How could you have overlooked that when you bought those baby backs yesterday?

No fear-you can make a fast and easy sauce right from the contents of your fridge. A little of this -a splash of that- and you’ll be amazed at how scrumptious those ribs turn out with this recipe for barbecue sauce.

Plan:

Look in your fridge for ketchup. That is really the ideal base. But, if you don’t have any, then tomato puree or sauce will do with a little sweetening and cooking down. Ketchup really is the first choice, though.

Find something to add flavor. It can be maple syrup, apricot jelly, a sweet mustard, even picallili. Sounds weird, but believe me when I tell you it works

A little smoke. Do you have any liquid smoke kicking around? Only use a bit, but it does add the hickory flavor.

Try an Asian twist.If you have sesame oil on hand, that might add a neat layer of flavor. But again, a little goes a long way.

Cook:

Put some ketchup in a pan. We are not measuring because it all depends on how much you need and how you like the flavor as it develops.

Put the pan on low heat and add another ingredient, let it warm up a bit and then taste. If it seems like you can taste it without being overwhelming, add the next flavor.

Keep layering flavors until you like the taste. If you need to add sweetness, try some white sugar or corn syrup. The syrup is not as sweet as the sugar and will had a smooth consistency to the sauce. Too sweet? Add tomato sauce or salsa and try not to boil it down too much more. That will only enhance the sweetness further.

Enjoy

Voila! You have a barbecue sauce you can call your own! If you really like it, make sure you write it down for future recipes!

A quesadilla is a tasty dish made using a corn or wheat tortilla which is then grilled with cheese, either between two flat tortillas or between the folds of one. Quesadillas are very easy to make with a wide variety of ingredients so there is sure to be a combination of quesadilla fillings that will please almost everyone. If you are looking for a no-fuss meal but are tired of toasted sandwiches as an “emergency meal” then quesadillas are worth trying.

Simple Cheese and Corn Quesadilla
The simplest quesadilla recipe requires just a corn tortilla and cheese. The kind of cheese can vary, of course, according to personal taste, but the two most often used are a soft milky cheese, such as mozzarella, or a mild cheddar. Cheese lovers might like to use a sharper flavoured cheese, or even mix in some blue vein. (The best combination is probably a mix of gooey and sharp cheeses.)

Put some oil or butter in a hot frying pan and place one flour or corn tortilla in the pan. Turn the tortilla until it is slightly brown on each side, and then add the grated cheese. Make sure the cheese stays on the tortilla and does not directly touch the hot pan. Put a cover on the pan and reduce the heat.

Check to see if the cheese is melted and, when it is, using a spatula, flip half the tortilla over to cover the other side. The tortilla should be toasted nicely, if not, turn up the heat and flip it until it browns. Remove the quesadilla from the heat and cut it into wedges. The quesadilla is best eaten while it is still hot and the cheese is runny.

Preparing Quesadilla Ingredients Ahead
At the point where you add the cheese, you can add other ingredients to make different kinds of quesadillas. If you add meat such as chicken pieces, ham, bacon or ground beef, it should be pre-cooked, but everything else can be added raw and will cook slightly, but not too much. Part of the delight of a quesadilla is the slightly steamed crunchy vegetables in the melted cheese. Sliced mushrooms, chives or shallots, fresh diced tomatoes and black olives are some popular additions.

Vegetarian Quesadillas
One suggestion for tasty vegetarian quesadillas is to cut into small pieces onions, mushrooms, green capsicum, cabbage and tomatoes (or any other vegetable which is in season, cooks quickly, and can be diced). The onions, capsicum and mushrooms can be lightly sautéed first then combined with the raw cabbage and tomatoes.

After the initial toasting of the tortilla, the combined vegetable mixture can be added on top of a thin layer of cheese to complete your quesadilla filling.

Asian-Inspired Quesadillas
For a more exotic quesadilla try adding meat, one of two vegetable fillings and experiment with different sauces. You might like to try lean grilled chicken with strips of red capsicum, chopped spinach and a sweet and spicy sauce.

Alternatively, try a BBQ sauce with minced beef and iceberg lettace, or pork strips, coriander, shallots and shredded Chinese cabbage with hoi sin or BBQ sauces. For lovers of spicy foods, a squirt of hot red chilli sauce in with your other quesadilla fillings will provide some added kick.

Basil And Tomato Quesadilla
If your palette is softer and favours more European flavours, try an Italian-style quesadilla. Combine grated mozzarella cheese with diced roma tomatoes (or cherry tomatoes halved), torn fresh basil leaves and sautéed minced garlic on a white flour tortilla.

Lemon Prawn Quesadillas
Quesadillas are also great with seafood, so if flavours from the sea are more to your taste, a quesadilla with fresh prawns is worth trying. In a bowl combine lemon juice with cooked, shelled prawns, some chopped jalapeno chillis, chives and coriander. Add a little freshly ground sea salt and let the mixture blend for 10 minutes, then drain. Toast your tortilla, put a thin layer of very mild cheese over the tortilla then add your prawn mixture. Heat through and when cheese is melted, spoon a little sour cream onto it, a few more fresh chopped chives if desired, fold in half and serve your quesadilla immediately.

A rising star in the diet world, the wheat free diet is gaining momentum with more and more people following it every day.

Some people follow wheat free diets because of an intolerance to wheat or yeast, while others follow it simply to eat healthier. Either way, the main goal of this diet is to stay away from most breads, grains and wheat. But that doesn’t mean that all your favorite recipes containing wheat ingredients go right out the window. There are substitutions available so you can still utilize many of those recipes you enjoy.

Flour is a great example of a common ingredient that is in several everyday recipes. There is a slew of flour substitutes that are readily available though and a simple swap can be made. The other added plus about flour substitutes is that most of them are actually better for you health-wise anyway. You will need to keep in mind however that it is common to experience a altering taste and textures when making any ingredient substitutions. Of all the available flour substitutes, millet, a good source of  protein and silica, digests the easiest. A couple of others are Amaranth, also high in silica, as well as calcium and magnesium, and sorghum flour. That doesn’t mean that all flour substitutes are okay for a wheat free diet however. A few that are to be avoided are graham flour, wholemeal flour, kamut, spelt, sauce flour, self rising flours, brown, durum, granary, triticale,  cakebulgar, semolina, and plain.

These flour substitutes are readily available at most health food stores. They can also be found in Asian food stores. In fact, you can even often find them in the normal everyday local supermarket, with today’s rising popularity in healthy eating.

It is notable to point out that there is a difference between being gluten intolerant and being wheat intolerant. Wheat intolerance is people that are intolerant of mainly wheats and yeast, while a gluten intolerant person is intolerant of all these things as well, but is also intolerant of rye and barley as well, while wheat intolerant people are not. Intolerances to food often can be inherited and run in the family, and unfortunately they often get worse as you get older. Food intolerances can also make things worse for heart disease, as well as other conditions associated with lungs, kidneys and the liver.