We hope you’ll join for a memorable dining experience at #Thaiselect #restaurant in #Thailand
Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese, Indian, French, Thai) and/or the style of offering
13/10 Moo 9 Agriculture – Nawamin, Klong Kum Kum District
A smooth and creamy Thai dessert. It is one of healthy Thai desserts with nutritional of banana also a low fat dessert. The simplicity of this dessert by a combination of the light coconut milk and the soft substance of the bananas are creating all wonderfully sweet taste sensation.
One would be hard-pressed to find anything among all the traditional, old-fashioned Thai desserts more “friendly” than Kluay Buat Chi (RTGS: kluai buat chi กล้วยบวชชี). It’s starchy; it’s sweet; it’s creamy; it contains no unfamiliar ingredients; it’s great hot off the stove or lukewarm or cold right out of the fridge; it’s liked by people of all ages and socio-economic strata; it’s the ultimate comfort food.
Tom kha kai or Tom kha gai, literally (“chicken galangal soup”) is a spicy hot soup in Lao cuisine and Thai cuisine. This soup is made with coconut milk, galangal, lemon grass, kaffir lime leaves, and chicken, and often contains straw, shiitake, or other mushrooms, as well as coriander leaves. The fried chilies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup. The key is to get a taste balance between the spices. Thai-style tom kha gai does not use dill weed, whereas Lao-style tom kha gai usually contains “phak si” (dill weed), which is a common herb used in Lao cuisine. The Thais’ answer to dill weed (known in Thailand as “phak chi Lao”, since it’s known locally as a Lao herb) in Tom kha is coriander or cilantro (“phak chi” in Thai). Continue reading
The seeds have a lemony citrus flavor when crushed. It is described as warm, nutty, spicy, and orange-flavored. The more mature the seed is the more flavor it has. It is recommended to dry roast and to pound immediately before cooking. Coriander seed is used in curry pastes such as panaeng curry, green curry, masssaman.
Have you ever caught up with gripping stomach pain? Drinking a few sips of extraction obtained from coriander seeds, dill, caraway, fennel, and aniseed from your granny’s kitchen spice box is perhaps the most effective carminative remedy for this ailment! Continue reading