Thai Food

Kanom Jeen Namya Recipe Added

2011-09-09T11:20:00.000+01:00

Noodles With Thai Fish Curry Sauce (Kanom Jeen Namya)

A dish most commonly known in the northeastern Isan region of Thailand, noodles with Thai fish curry sauce style of food is traditionally served in large quantities for whole families. Variations can be seen in the way minced chicken is used instead of fish, or how some people prefer a vegetarian alternative with crunchy vegetables and alternative to fish sauce. A very versatile choice of food, Kanom Jeen Nam Ya is often served with a side dish of vegetables consisting of pickles sour mustard, bitter melon, water spinach(morning glory) and plenty of green beans and beansprout, which are mixed into the noodle and sauce to create a smooth yet crunchy combination of flavours.
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New Recipe Added - Thai Yellow Curry

2011-09-05T20:36:00.000+01:00

Thai Yellow Curry

A dish with a strong southern Thai influence originating from the large Muslim population that occupy the far southern islands of Thailand. With a rich texture and distinct aroma, the Thai yellow curry is a popular late afternoon or evening meal. Variations to the curry can differ from choice of ingredients as many of those who live near the beautiful sands of south Thailand prefer to place seafood in their curry. Green or red pepper as well as bamboo slices may also be placed into the curry for added texture.

Thai Oliang Coffee Drink

2010-11-23T06:16:00.001Z

Oliang Coffee Mix (454 g) by Pantai
The unique Thai coffee drink known as "oliang" is a blend of coffee, sesame and corn served over ice. Oliang preparation is a unique process and you can see particular Thai coffee street vendors in Thailand doing it so fast you'd think they can do it with eyes shut.

Thai Coffee Preparation:What You Need (in addition to the coffee).
1. One stainless muslin filter
2. Two small saucepans or extra-wide cups with handles
3. One container full of boiling water

Step 1. Place 2 tablespoons of coffee in stainless muslin filter (filter is seen below in his left hand). Position the filter over saucepan or wide cup and pour about 10 oz boiling water through filter. Then lift the filter, let drain and quickly move filter so it's over another saucepan or wide cup.

Step 2. Pour the liquid coffee back through filter and into saucepan. Then lift the filter, let drain and quickly move filter so it's over the other saucepan or wide cup (basically repeating step 1). Pour through the filter one more time.

Step 3. Place 2-3 tablespoons white granulated sugar into a glass.

Step 4. Pour coffee into glass with sugar.

Step 5. Stir well.

Step 6. Pour coffee into a large mug filled with crushed ice.

Step 7. Serve with a straw, enjoy!

Fresh Authentic Japanese Ingredients make Thai Cuisine Tasty for Dinner Parties

2010-11-05T16:19:00.000Z

One of the secrets to Asian cooking outside of Asia is that the freshest, most authentic Japanese ingredients are used to make the best meals possible. Thai foods are known worldwide for their diversity of ingredients, complex flavor, delicate and intricate spiciness and fabulous fragrance. Many Thai and Japanese restaurants get business off the street on their food’s aroma alone.

In cities such as New York, London and Frankfurt Asian food is incredibly popular and growing in demand. Weekend workshops in all major cities in the western world are available to those who want to learn to make the most popular Asian foods. What most of these workshops lack is high quality, authentic ingredients!

Thai and Japanese foods, while distinctly different, do share many of the same fresh herbs, spices, fruits and vegetables that simply aren’t grown in the western world. To find ingredients isn’t easy. The international foods aisles in most supermarkets do have basics, but can’t possibly stock all the specialty items found in a Japanese shop or Japanese supermarket. After all, it isn’t economically feasible for major supermarket chains to supply many of the ingredients so few cooks know how to use but are essential to true Thai cuisine. To please your guests use the best.

The Thai ingredients most difficult to find in supermarket aisles are Betal nut and leaf, Acacia leaf, Galangal; Kaffir lime leaves, Chinese chives, and Thai grown basil, turmeric, garlic, lemongrass and more. To make foods like Pad Thai, an incredibly flavorful and popular dish, dried shrimp, rice sticks, authentic herbs and spices and sauces are necessary. Substituting real Japanese ingredients will leave the chef with subpar results.

To impress dinner guests with your abilities and knowledge of international cuisine, use some Japanese ingredients found in a Japanese supermarket, local Japanese shop or order Japanese food online. The best ingredients can be found easily, along with recipes for dishes like Pad Thai, fried rice, green curry and more by shopping online.

Setting up a nice Japanese or Thai dinner party takes some effort. After creating a relaxing ambience with candles, soft Japanese music and a few simple touches of Asian décor, impress guests with your skills in the kitchen. Better yet, get them involved in the cooking process by teaching them about authentic Asian cuisine. Use sushi mats and your own homemade ingredients to help guests make their own sushi rolls. Be sure to set out dishes of fish sauce and other genuine Asian sauces and condiments. Guests are sure to be have a memorable evening where their newly learned skills can be used for years to come.

Southeast Asia’s Contribution to the Humble Curry!

2010-10-28T14:42:00.002+01:00

What do we know about curry? Ask any foreigner of Western origin this question and the standard answer will be along the lines of: “It’s from India and it’s really spicy.” While the cuisine of Southeast Asia does lend a degree of inspiration from India, their adaptation of this globally popular dish is breath-taking and utterly mouth-watering. With coconut palms adorning just about every beach front and garden from north to south, the creamy juice of coconuts have become a great part of curry preparation here. When arriving for the first time in Thailand, the incredible selection of delicious curries can very much be the portal through which the unaccustomed palate can travel to the enjoyment of the rest of Thai cuisine! So, what exactly does this mean?

To be fair, while the menu of Southeast Asia is perhaps the most interesting, complex, fresh and colorful cuisine in the world, many people from abroad struggle with the unique and often pungent flavors typical of this food. The widespread use of fermented fish sauce in many of the Thai dishes is one thing; the side-effects of consuming copious amounts of chili is another! Yet, the range of curries – usually made from coconut milk or cream, fresh vegetables and a meat (generally chicken, seafood or pork) - are so universally delicious that foreigners are at least given a few days to acclimatize to the rest of the cuisine before starving or worse; falling back on McDonalds!

The most popular curries in Thailand – popular to foreigners that is – are green, red and yellow curry. The first, Thai green curry is a classic and extremely popular addition to the menus in both local Thai restaurants and those abroad. Then of course there’s Penang curry, Massaman curry, Thai shrimp coconut curry, Jungle curry (northern), Northern Pork curry, Thai fish curry… and the list goes on and on! As a result of the complex spicy flavors, creamy coconut backdrop, wholesome crunch of fresh vegetables and savory finish of your choice in meat, the contribution of Southeast Asia to the humble curry deserves an Oscar for culinary performance.

Southeast Asian Cuisine: Rice Obsession or Passion?

2010-10-27T09:25:00.002+01:00

If you’ve been to Asia, you will know that the Eastern culture and cuisine is rice-crazy. There is no meal in the day that is not in some way complimented with a rice serving, be it breakfast, lunch, dinner or dessert. This can make those untraveled of us wonder at just how interesting Asian cuisine can possibly be. Preliminary Internet-based searches of the kind of culinary experience we can expect from an adventure into the East don’t even touch on the sheer variety of rice types and preparation methods used in this beautiful destination. And so, this blog endeavors to take a brief journey in the white haze of the Eastern rice craze.

First and foremost, each and every continent has its staple food. North America has corn, Russia has potatoes, South Africa has wheat and Asia has rice. Of course, with the sophistication and expansion of global trade, these definitions are becoming somewhat less distinct in the rest of the world, but in Asia and Thailand? Rice is most undeniably the staple food crop. You can see it everywhere, from the marketplaces where great hessian bags of rice are sold, to the breath-taking vistas of emerald rice paddies laid out like a patchwork quilt of greenery.

So, why rice? Quite simply, the lush and tropical climate and waterlogged fecund soils of Southeast Asia are highly conducive to the growth of this food crop. Generations of knowledge, teaching and experimenting has resulted in the vast array of rice cooking techniques that can be enjoyed today! In the West, a bowl of rice is about as imaginative as a hard-boiled egg, but in the East… a bowl of rice can be steamed, sticky, gelatinous, brown, white, jasmine, vermicelli or pudding. Furthermore, rice is used in the creating of an incredibly host of products, including vinegar, soups, wine, liquor, pasta, bread, milk and just about everything else that can be rendered from flour!

So, make a point of exploring the many wonderful types of rice dishes and preparations and remember this: if the cuisine of Thailand can be likened to an art, then rice is undoubtedly the canvas!

Thai Drinks

2010-10-09T13:20:00.003+01:00

So you are familiar with typical Thai food such as noodles, green curry and rice dishes, but what about drinks? Non alcoholic Thai drinks within Thailand are refreshing and often sweet. The following provides some examples of what the locals typically drink throughout the day, with meals and in the evening to relax.

Cold beverages

Iced Tea, in Thai the name is 'Cha Yen'. The tea is made with red or black tea leaves. The leaves are boiled and then the mixture is sieved, leaving the leaves behind. To balance the flavours making it more refreshing to drink, additional ingredients are added such as tamarind, orange flavoured blossom water, star anise and sugar. Some Thais also like to add a food colorant to the tea to make it yellow or red. Ice is then added and sometimes part blended in.

Lime Ice Tea. This is similar to the basic ice tea, however, fresh lime and often mint is also added.

Iced coffee can be found everywhere from local street vendors to upmarket coffee shops. The coffee is usually very strong and is mixed with cow's milk, or more typically soy milk. Again, the drink is served with lashings of ice; however, it is now becoming common for the drink to have an extra western twist such as iced cappuccino.

Alcoholic Drinks

The three alcoholic drinks that are most readily available in bars throughout Thailand are the following: Sang Som is a Thai spirit which tastes like a mild whiskey. It is ruby in colour and is usually drunk with cola or lemonade. Thais however, will usually drink it with ice and no mixer.
Chang Beer can be found in literally all bars and has an alcohol content of 5%.
Singha Beer is a popular beer with an alcohol content of 6% and is pale in colour.

Durian - The 'King of Fruits'

2010-09-09T09:18:00.002+01:00

When strolling through Thai markets or supermarkets passing the fruit section, you may notice an unfamiliar somewhat pungent smell. This is the unusual aroma of Durian.

Appearance:
In its uncut form, it can be recognized by its brownish green thorn like tough skin. Once opened, the flesh is typically a pale yellow or cream colour, but some species of the 'King Fruits', as it is locally nicknamed, can be red or bright yellow.

Taste and Texture:
The fruit is often referred to as tasting like a creamy almond custard. Upon eating the fruit, you will notice that it is soft, smooth and has no juice. Many also like to eat it due to its nutritional value as it is high in protein and carbohydrates.

Uses:
Durian fruit can be eaten raw just like any other fruit. It is common in Thailand for it to be mixed with pumpkin and transformed into a paste. The paste is a dark brunt orange colour and is sold in tubes. It is then used as fillings for foods such as moon cakes, cakes and biscuits. Western foods such as milkshakes and ice creams have been given a Thai twist with durian flavouring being added to them turning the fruit into drinks and desserts.

Customs:
It is not uncommon for high class supermarkets, restaurants and even hotels to have signs present that state 'No Durian'. This is purely due to its smell, as many westerners in particular do not like the fruit and find it off putting. People within Thailand and throughout other Asian countries such as Malaysia and China, also believe that to eat the fruit with alcohol is bad for you. An Asian Myth states it causes bad breath, which in turn reduces the body's ability by 70% to release harmful toxins.

Papaya Pok Pok

2010-08-10T12:22:00.002+01:00

As craters are to the moon, so the delightful dish Som Tam is ubiquitous to northern Thai cuisine. Just about every street vendor, open air market and restaurant serves Som Tam and if they don’t, they can direct you to the nearest place that does, which is generally less than five minutes walk away, regardless of where in northern Thailand you are! Otherwise known to foreigners as ‘Papaya pok pok’ owing to the sound its preparation with a pestle and mortar makes, Som Tam is a delicious crunchy salad made from green beans, tomato, dried shrimp, garlic, fresh lime juice, Thai bird chilies, carrots, roasted peanuts and green (unripe) and julienne-style papaya fruit (paw paw). Owing to its incredibly popularity amongst the locals and foreigners alike, there are fresh food vendors dealing in Som Tam to be found in every single market-place, be it open-air or indoors; during the day or nighttime.

Half the fun of enjoying Som Tam is watching its preparation! It’s appropriate nickname ‘Papaya Pok Pok’ is derived from the sound the cook makes while thumping away with his / her pestle and mortar at the whole garlic cloves, chilies, palm sugar, tamarind juice and various other spices that are used to great the flavor and aromatic base of the dish. The use of fermented fish sauce to taste is a deeply-entrenched habit in Thai-style cooking and Som Tam doesn’t escape this addition, so foreigners might have to wrap their taste buds around its pungent aroma. Yet, behind the stigma of a sauce created from fermenting fish, there is an incredible palate of fresh, zingy and spicy flavors and crunchy textures to be greatly relished. Many Thais love their Som Tam with “bpuu” (phonetic pronunciation), or fresh raw river crabs. Many vendors prepare Som Tam this way, so if you don’t make any specifications you might find yourself getting raw crab in your plate!

So, if you are planning a trip to Thailand, make sure you try this incredible testament to the colour and complexity of Thai cuisine and if you are wary of eating raw river crab, just say “Mai sai Bpuu!”… don’t put crab!

A Taste of Thai

2010-08-02T13:37:00.003+01:00

Welcome to all those wishing they were somewhere else! - Thailand is one of the most popular destinations for people in the UK and nearly everyone who has visited the land of smiles has been left with a very special connection with the Thai people and their culture. Returning from such a wonderful, amazing place can leave you feeling a little empty and disillusioned.

But there is a quick fix. With the UK Thai festival season in full swing there are lots of opportunities to experience, once again, the wonderful foods, music and cultures of Thailand. With over 30,000 Thai Nationals living in the UK it is hardly surprising that there is a healthy Thai Events calendar and their popularity is growing year on year. To experience the Thai culture in the UK you simply need to know where to go and when.

Taste of Thai is a website in the UK which has details of all of the Thai events in the UK as well as contact details for Thai consulates and some useful links to Thai resources. You can visit the site at www.tasteofthai.co.uk.

Initially set up to showcase some useful Thai resources, Taste of Thai, has over the last few years become one of the most visited UK sites for people wishing to find out about Thai festivals and events. The summer months are packed with events and what could be better than being six thousand miles from home at a Thai festival sharing a Pad Thai or a Tom Yam Kung in the summer sun in the UK? Being in Thailand - Yes we agree - being home.

Soy Beans - Many Forms Used in Thai Cooking

2010-07-26T14:12:00.002+01:00

Walking through a supermarket in Thailand you will notice there will literally be a full aisle with soy products. They range from dried beans and even milk. They all use the same product but they are prepared and used in different ways.

Soy beans have been used in Asia for thousands of years and are actually an oil seed, not a pulse, which they are commonly mistaken for. The beans were once considered to be important in Asian countries such as China, Thailand and Korea as they were called sacred by farmers, who up until 1920 did not use the bean for food but rather for industrial purposes when growing other crops.

One form in which soy beans are used and commonly sold throughout Thailand is oil. Soy oil can be found everywhere in the country in large and small supermarkets. The soy beans naturally contain 19% oil, which is extracted by first cracking them and rolling them flat so they take to a flake like form. After being blended and refined, the oil is ready. Leftover flakes are then given to animals to eat, or sold to those with farm animals.

Another large section of the supermarket will be predominantly for dairy substitutes, which are also made with soy beans. Milk and drinks are the most common one will find, and they are often sold in small bottles with extra calcium supplements added. Yogurts can also be found.

Possibly the most common use for the soy bean in Thailand is soy sauce. The sauce usually comes in a dark variety or light. The light sauce is mainly used to flavour rice and noodles, whereas the darker sauce, which is thicker, is mainly used more sparsely in soups or sauces. Both are salty in taste, explaining why conventional salt is not used as much.

Sam Fox uses Thai Food Online ingredients

2010-07-19T13:00:00.002+01:00

Come dine with me – Celebrity Special

After ordering her ingredients from Thai Food Online, Sam Fox serves up a tasty meal and proves that she is more than a pair of crackers!
"I did change the face of page three and show that we have brains and personalities and we can do other stuff," says the glamorous glamour model, whose vocal talents have racked up 30 million albums worldwide.
After a volatile week Sam is on a mission to unite the group, but it won't be easy with cougar Janice on the prowl.
"Janice was really, really rude," says Jeff.
"I wasn't," complains Janice, "I was being social."
After decades in the biz, Sam knows no celebrity party is complete without… ping pong.
"The table tennis was clearly what we lacked this week, it was like we were one big happy family," grins a happy Jeff.
The loving vibe continues over dinner and Sam seems to have nailed the evening from her complimentary name tags (Foxy Sam, Calum the Best) to her awesome food.
"I'm having an orgasm!" sighs Janice, chowing on Sam's curry.

Sam Fox’s menu:
Chicken Satay
Thai Beef Massaman Curry
Vietnamese Fruit Salad

Som Tam – The Spicy Salad

2010-06-24T14:56:00.002+01:00

Spicy and salad are generally two words which are not found in the same sentence. In Thai cooking, the nation’s spicy salad is called som tam, or sometimes som tum. It is derived from Laos to the north of Thailand from a dish called tam mak hoong or the Cambodian version is known as bok l’hong. The salad is made from the unripe core of a papaya using a special tool which takes three strips of the fruit at a time. The end result is spaghetti like noodles of papaya.

Thai cuisine typically has four main tastes that are present in nearly all dishes. The heat comes from the chilli, the salty fish sauce, the juice of a lime and to counteract the flavours, palm sugar is also added. What is often served up as a side dish or as an accompaniment to noodles and vegetables, som tam gives a refreshing taste with the zing of some hot chillies.

Added peanuts, crab (padaek) or dried shrimp are nearly always found in som tam, but in Isaan the crabs are usually raw, meaning the government tries to recommend not having them as there could be an hepatitis risk. As ever with most dishes, there are variations. Some restaurants and markets offer a papaya replacement with mangoes, carrots and cucumbers. Again, the major Thai tastes are present but with a different, but equally fresh un-ripened fruit.

Som tam is a versatile dish that can be found with rice, noodles or vegetables. It is also treated as a snack usually with some salty pork rinds. The dish can stand on its own as being a genuine dish, but with the freshness and spiciness, sometimes just having a small side order is enough to taste the flavours. Hot, fresh and interesting is the best description!

Typical Thai Deserts

2010-06-07T10:34:00.003+01:00

Traditional international desserts such as ice cream and cakes are sold and served throughout Thailand. Many however, have been given an Asian twist such as ice creams with durian, lime and coconut flavourings and cakes including sponge rolls or buns with pandanus and custard fillings.

There are also those that are less known to the West such as Tako, which is made from coconut and has a jelly like texture. The puddings are set in small moulds, which are made from pandanus leaves that fragrance the puddings naturally and make them attractive in their appearance.

One Thai dessert that can be found on most Thai menus is sticky rice with mango, which is named 'Khao niao mamuang' in Thai. The rice is cooked and mixed with coconut milk and often sweetened further with palm sugar or granulated sugar. Fresh slices are then added to the rice or placed to the side.

Grass jelly, known as 'Chao Kuai' is an interesting looking desert due to it being black in colour. The black jelly is made with mesona chinesis leaves, which are slightly similar to mint leaves. The leaves are oxidized slightly and then boiled with potassium carbonate. Once set, it is ready to serve. Most locals will usually buy the grass jelly already made. It is then served with brown sugar and/or shavings of ice. The taste of the jelly is said to be slightly similar to lavender and a little bitter, hence sugar is added to balance the flavours.

At night, it is normal to see pancake stalls everywhere around large cities. Bananas, sugar and chocolate spread are usually added to sweeten further. This dessert is one that many visitors and tourists will be familiar with; it is also eaten as a snack by the locals and tourists.

Recommended in BBC Olive magazine

2010-06-04T12:00:00.002+01:00

Thai Food Online has been recommended as the place to shop like a ‘Pro Vietnamese’ for fresh Asian ingredients in the popular BBC food magazine, Olive (July 2010 issue).

We are pleased to be recommended as an online resource for authentic Asian ingredients yet again. This follows us being recommended by Rick Stein in his new book, Far Eastern Odyssey.

Thai Food Online is the only online store where you can purchase such a wide range of fresh authentic Thai herbs, spices, vegetables and fruit.

Thai Food Online Receives a 2009 Constant Contact All-Star Award

2010-05-24T16:33:00.004+01:00

Constant Contact recognizes Thai Food Online for commitment to best practices in email marketing

24 May 2010 - Thai Food Online, today announced that it has received a 2009 All-Star Award from Constant Contact®, Inc., a leading provider of email marketing, event marketing, and online survey tools for small organizations. Thai Food Online was selected for meeting Constant Contact’s best-practice standards for the use of Email Marketing throughout 2009-2010.

Thai Food Online received a 2009 Constant Contact All-Star Award for demonstrating best practices in the effective use of Constant Contact Email Marketing in the following areas:

Frequency of campaigns
Open rates
Bounce rates
Click through rates

“Our customers work hard to build strong relationships with their customers through email marketing and some, such as Thai Food Online , truly excel in this effort,” said Gail Goodman, CEO, Constant Contact. “We created our All-Star Awards to highlight those customers who are passionately committed to following our best practices as they work to improve their customer communications. We’re proud of the role we play in helping Thai Food Online be successful and we look forward to continuing to assist the company with its marketing efforts.”

What's for Breakfast – Thai Style

2010-05-17T15:55:00.003+01:00

Whereas back at home you would tend to grab a slice of toast, a cup of coffee or maybe some fruit, in Thailand breakfast meals are very similar to those of the rest of the day. Taking a morning stroll throughout Thailand will reveal small family run restaurants and market stalls opening and dishing out bowls of rice and noodle dishes.

One of the most common meals eaten in the morning is Khao Tom. Khao Tom is a Thai soup that is made from rice. It is always savoury and often flavoured with vegetables and meats such as pork and sometimes shrimp. Noodle soup is also eaten for breakfast and for other meals throughout the day. The soup is very simple and is usually made with chicken stock, dry noodles, vegetables such as spring onion and contains meat such as pork and chicken. Soups are then flavoured with soy sauce and herbs such as coriander. They do vary slightly depending on the vendor.

Another item that is usually eaten for breakfast is Chok, which is a Thai style porridge. Whereas in the west porridge is made from oats, in Thailand this version made with rice and served as a savoury dish.

Simple dishes are also often served. For instance, it is common to see fried rice being eaten, which is flavoured simply with vegetables and chicken. Fried chicken or plain egg omelettes with a side dish of steamed rice and chilli sauce are also popular.

In regards to what is served as drinks to accompany meals, water is the most popular with locals also opting to drink straight from fresh coconuts by slicing open the top and inserting a straw. Homemade ice tea, which is often sweet, and coffee are also becoming increasingly popular beverages.

New Recipe Added - Thai Prawn Cakes

2010-04-27T15:59:00.002+01:00

Aromatic Prawn Cakes

Taken from umawylde.com

Uma Wylde's Aromatic Prawn Cakes (Thod Man Kung)

Ingredients for Thai prawn cakes (for four people):

500g shelled raw prawns

6 cloves Thai garlic

4 kaffir lime leaves

2 red bird eye chillies

2 spring onions

2 tbsp uncooked rice

2 tsp salt

½ litre sunflower oil

2 tbsp cornflour

Preparation & Cooking Time: 20 minutes

Method:

Tip 2 tbsp rice into a frying pan and cook over a medium heat until golden then take off the heat and grind to a powder in a pestal and mortar.

Deseed the chillies and tip into a food processor with the garlic, spring onion and kaffir lime leaves and blitz until fine. Now add the raw prawns, the ground rice and 2 tsp salt and blitz until smooth.

Turn the prawn mixture onto a board sprinkled with cornflour and roll into a long sausage. Cut the roll into 1cm slices then shape into patties and dust with a little cornflour.

Pour enough oil into a frying pan or wok so it’s deep enough to cover the prawn cakes and place over a high heat. Once the oil is sizzling hot then add the prawn cakes and fry for 1 minute or until golden. Remove with a slotted spoon and drain on to absorbent kitchen paper.

Serve with dipping sauce such as a cucumber, chilli or peanut.

Eat Insects Instead of Cows?

2010-04-27T13:59:00.000+01:00

Thailand is famous for its food. The unique blend of flavours, which abuse the palette, keeps tourists coming back for more. In addition to the spicy curries and flavoursome dishes, there is an obscure, some Westerners say at least, side dish or snack that is sold at Thai local markets. Many areas around Thailand sell insects, which have been deep fried.

Typically, it is grasshoppers, crickets, silkworms and bee larvae which are found. At the local markets, there are metal dishes with thousands of insects piled high. They smell fantastic, look weird and yet can be fairly nutritious. It is generally said that the taste is akin to popcorn or prawns. The Thais deep fry them with kaffir lime leaves, garlic and chilli, which transforms the snack into a tasty dish.

Normally, insects are fairly bland, that is why the locals cook them with other ingredients, but also they use them as a crunchy addition to soups, especially in Isaan, which is in the north east of Thailand. A typical insect is the maengda or maelong da na, which is a giant water beetle that has a taste similar to Gorgonzola cheese but is a great addition to any naam prik chilli dip. Ant eggs and silk worms are usually boiled with soups and curries.

Not only are insects a great source of protein, they are packed with immune system boosting vitamins and minerals. Termites are rich in iron, whilst crickets are an excellent source of calcium, perfect for those who are allergic to dairy products. The most nutritious of insects is the silk worm larvae, which has 100% of the daily requirements of zinc, iron, thiamin, riboflavin and copper. With these facts, who can argue that carnivorous humans should switch from eating cattle to insects as part of their diet?

Thai Rice Varieties

2010-03-24T08:10:00.002Z

Rice is an ingredient that can be found on every menu within Thailand. However, what many do not realize is there are different varieties that are cooked in different ways.

One of the most popular types of rice throughout the country is fragrant jasmine rice. The grains are white in colour and long in shape. Another popular rice that is readily available is sticky rice, which is also named glutinous rice as it is gluten free. This rice is white in colour also and the grains are short in length. The rice has a sweeter taste and is often used in desserts such as mango sticky rice as well as in savoury dishes.

Throughout Thailand, rice is accompanied with most dishes and is also eaten in several different ways.

For instance, with a curry dish, steamed jasmine rice is typically served. However, with dishes such as fried chicken or pork, sticky rice is preferred.

Here is a quick guide to the different ways that rice is cooked:

1. Fried Rice - this is typically made with white rice, it is cooked in a rice cooker, similar to a pressure cooker, then placed in a frying pan where eggs, vegetables such as spring onion, meat or fish are added. It is then served with a slice of lime and a dash of light soy sauce. The dish is usually eaten as a main course.
2. Steamed Rice - this is simple, tasty and the healthiest option. The rice, whether it is brown, jasmine or plain white, is simply cooked in a rice cooker and used to accompany dishes.
3. Sticky Rice - can be found in supermarkets pre-cooked and on street stalls already cooked and wrapped in green pandan leaves. The rice is also used to cook sweet dishes such as mango sticky rice, where coconut milk, sweet fresh mango and granulated or palm sugar are added. This is a popular desert amongst Thais.

Ramsay's Best Restaurant

2010-03-23T12:26:00.003Z

‘Ramsay’s Best Restaurant’ is an exciting new series dedicated to celebrating the finest restaurants in the UK. Restaurants nominated by the public will be tested to the highest level by Michelin starred chef Gordon Ramsay and the series will culminate in one culinary hero being crowned ‘Ramsay’s Best Restaurant’.

Gordon’s journey will see him travel the length and the breadth of Britain in search of brilliant restaurants that deliver gastronomic perfection and wonderful customer service. He’ll meet restaurant owners who refuse to be daunted by the threat from ubiquitous chains and who are determined to survive the recession on their own terms and with their exceptionally high standards intact. He’ll seek out culinary heroes working in the kitchens and front of house at independent restaurants across the UK whose brilliance deserves to be recognised.

Each of the eight heats will focus on a different type of cuisine including Italian, French, Indian and British categories and this year there’s a new category – Fine Dining. Will one of the big boys of the restaurant world come out on top? Or will a small local restaurant take down the Goliaths of the kitchen? The chef’s culinary abilities will be tested as Gordon sets the kitchen brigades some of the toughest challenges they’ve faced in their careers. The pressure will truly be on as the competitors could face anything in their heat, in the super tough semi-finals and in the head-to-head cook-off that is the series final. Only one brilliant contender can win the title of 'Ramsay’s Best Restaurant.' Who will it be?

The series will follow the highs and lows of the passionate chefs, restaurateurs and of Gordon himself as he tries to find his worthy champion.

Restaurants can only take part in the competition if they’ve been nominated. We’re looking for restaurants of the highest calibre so if you know a fantastic restaurant that is worthy of the title then please visit www.bestnominate.com and nominate them now.

The Essential Flavours of Thai Cuisine

2010-03-19T10:00:00.002Z

The essential ingredients which set Thai cuisine apart from the rest of the world are the five flavours blended together in each meal. All Thai dishes follow similar rules of having hot (spicy), sweet, sour, salty and bitter flavours. Walk past stalls or markets with curries being made and you smell the distinct ingredients. The aromatic, chilli and rich smells are all blended together to make Thai food incredibly more-ish.

In addition to these flavours, Thais have a range of condiments to accompany the already quite spicy dishes. Nam chim or a selection of sauces are served in small containers, which have dried chilli flakes, sweet chilli sauce, nam pla phrik (fish sauce, chopped chilli, lime juice and garlic), sliced chilli in rice vinegar and sugar. Cucumber is found on the sides of a dish, to cool and cleanse the mouth, after eating fairly vicious sounding ingredients.

Anyone who has travelled to Thailand or eaten Thai food will understand the flavours being immense. The spiciness is almost unbearable but after having time to cool down, the addictive nature of chillies makes you want it all over again.

It is not only rice and curry dishes which are sold in Thailand. Noodles, many different type of fish dishes, spicy salads (papaya salad), sticky rice and fried chicken or fish balls are available. Having the right blend of ingredients is highly important and one which the budding DIY chef may get wrong. Replicating a Thai dish is an art and it’s usually easier and cheaper to go and buy it.

To find the correct blend of Thai ingredients, all of which encompass the five flavours, is difficult. Tourists who have been to Thailand will never experience the right taste again, unless they go back there for the addictive nature of the cuisine.

Achieving that Authentic Thai Taste

2010-03-08T11:53:00.002Z

Many people find that they have a problem achieving as truly authentic Thai taste when they first try their hand at cooking Thai food. Western cooks are far more conservative that their Thai counterparts, and thus we tend to under flavour our foods, which is simply not the way to achieve proper tasting Thai food.

Don’t be shy with the spices

If you watch a Thai person cooking, they take a fairly cavalier attitude with herbs and spices. They never measure anything exactly, instead they add these ingredients to their own taste, using their experience of cooking the dish in question. In the west we are used to measuring herbs and spices in small measures, as we tend to add these things to bring subtle flavours to the dish, this is not so in Thailand, where the herbs and spices form the backbone of the flavour. So don’t be conservative with them, always add plenty.

Chillies do have a taste

Most people presume that chillies are added to a dish to simply make it spicy. This is simply not true, chillies in quantity has a distinct flavour of its own, and one which the Thais seem to cherish. So how do we add plenty of chillies to a dish without making it too spicy? Simple, we add other ingredients to counteract the spiciness of the chillies. Sugar is the usual ingredient used for this, and many Thai recipes add several heaped spoons of sugar simply to counteract the fiery chillies. Salt and vinegar are also used in the same way, although in nowhere near as large a dose as sugar.

So there we have it, to achieve a great tasting Thai dish do not stint on the herbs and spices. Forget your traditional Western way of cooking, adding just a little spice to a dish to add some flavour, instead throw away your measuring tubs and start adding herbs and spices by the handful.

Using Garlic the Thai Way

2010-03-02T11:03:00.002Z

Garlic is used as a cooking ingredient all over the world. However, in the Western World we tend to use garlic sparingly, and when we do use it we tend to prepare it quite differently than Thai people do in Thailand.

In the west we tend to peel the outer skin from the cloves of garlic, we also chop it finely or squeeze it through a garlic press. Whilst there is nothing wrong with this way of preparing garlic, it must be said that this destroys the flavour somewhat. Thai people would never consider treating their garlic so badly!

Smash it Whole:
The primary way in which garlic is used in Thai recipes, is as part of the base paste used to flavour the food. The garlic, along with other herbs and spices such as chillies, onion and black pepper will be thrown into a mortar and then ground down to a paste using a pestle. Note, the garlic is thrown in whole, including the skin, with no other preparation.

Skin it and Eat it Whole:
Another way in which garlic is used in Thai recipes, especially spicy salads (Yam), is to simply peel the cloves and add them to the dish whole. Thai people have no problems with eating whole cloves of garlic in one mouthful, even when it is raw.

As a Covering:
Several Thai dishes, such as Plachon Loue Sawai (a type of deep fried fish with a spicy, sour covering) uses chucks of garlic as part of the coating over the food. Usually it will be coarsely chopped (including the skin) and mixed with chopped onion, chopped chillies, and finely chopped lemongrass. This creates a spicy yet sour mixture, which is sprinkled over the dish before cooking.

As we can see, Thai cooking uses garlic in more innovative ways than we use it in the west, where we simply add a small quantity of chopped garlic to a dish to give it a little flavour. In Thailand, many dishes feature the full flavour of the garlic, which seems to offset the spicy taste of chillies perfectly.

Popular Thai Herbs

2010-02-21T17:59:00.002Z

The overall character of Thai food, just the same as any regional food, is governed by the most common herbs and spices used in its preparation. What makes Thai food so tasty is the fact the there are such a wide range of inexpensive, and easily obtained herbs and spices to be found in Thailand. Below we will take a look at the three most commonly used of them, which definitely help to form that great Thai taste.

Lemongrass – A very hard grass stalk, with a strong taste of lemon. Thai people add Lemongrass to a dish either smashed down to a paste form in a mortar and pestle, finely chopped, or on 3-6 centimeter lengths. Note that the third form is not eaten, it is simply there to add flavor, leave it in the dish when eating.

Basil – An immensely popular herb across the whole of Thailand. Thai basil is a little different than the basil we find in the western world. The leaves are much larger, and the plants are busier. Also, the taste is not quite so strong. Thai folks will use handfuls of basil when cooking, whereas we would only use a few leaves in the West.

Kaffir Lime Leaves – A whole range of soups, curries, friend dishes and sauces, all feature Kaffir Lime Leaves. Leaves are tossed into the dish, and are used to add flavor. The leaves are never eaten, and are simply left in the serving dish.

So there we have it, 3 of Thailand’s most popular herbs, every chef keen to try their hand at Thai food will need to keep these stocked.

Coping with Chillies

2010-02-10T14:12:00.003Z

Let’s face it, in the Western World, our idea of spicy is a pizza with a few jalapenos on top. Many people visiting Thailand, or trying authentic Thai food for the first time, often encounter the burning mouth, running nose and numb lips, that only a really spicy dish can cause. So how do we go about enjoying Thai food without this risk?

The simplest way, yet not the best way, is simply to ask for dishes to be prepared without too much chilli. Asking for a dish to be made “Mai Phet” or not hot, is the way to achieve this. However, if you do this, you are missing the true Thai taste, and eating a dish which is a shadow of its proper flavour.

Now I will teach you a little secret I have discovered over the past 5 years living in Thailand. The Thai people cheat when it comes to spicy food. They know for a fact that certain things like sugar will kill the burning chilli sensation dead, whilst leaving the taste intact. Watch a Thai person putting condiments into noodle soup, in goes a spoonful of sugar for every spoonful of dried chilli. In a similar fashion, several types of vegetable leaves can have the same effect such as peppermint.

Hands down the best way to cope with spicy food is to get used to it. I still remember how it used to feel when I could not eat the dishes I ordered. Fortunately a tolerance for chilli is very quick to build up. Persevere, eat food as spicy as you can handle, and then increase the heat over a period of time. Trust me on this, I now eat food spicier than most Thai people can handle, and have been for quite some time.

The Secret of that Thai Taste

2010-02-04T13:51:00.001Z

Most people who have been to Thailand will agree that once you have tasted locally prepared food, then Thai restaurants in the rest of the world pale into insignificance, as the true taste is seldom recreated outside Thailand, but why is this?

The reason is glaringly simple if you watch Thai food being prepared anywhere in the country, from a simple street stall to an up market restaurant – fresh ingredients and good preparation.

Typically, a person preparing a Thai dish will not use any form of pre-prepared seasoning. Instead they will use a mortar and pestle to grind herbs and spices together, to create the flavouring for the dish. The exception to this is curry paste, which will usually be purchased from a local market, although this has previously been prepared in the same way.

In the same way that Thai people pay great attention to the actual preparation of the raw ingredients, they also demand that all food cooked be fresh. Thai people do not stock their fridges, they do not fill up their freezers, instead they work on a buy today eat today basis. Each day, fresh food will be purchased for consumption for that day alone.

So here are the two real tricks to achieving that great Thai taste when cooking at home. Firstly, always use entirely fresh produce whenever you can. Secondly, avoid pre-made or off the shelf seasonings, instead prepare them yourself using the raw ingredients.

Another Rick Stein Recipe Added

2009-09-23T09:19:00.002+01:00

Rick Stein's Hainanese Chicken Rice Recipe

In Rick's own words: "This chicken rice, like babi guling, the slow-roasted pig from Bali, is a dish I would cross continents for. It appears in various forms all over the Far East, especially Malaysia and Singapore. There are people who wouldn’t let a day go by without a plate of chicken rice, and I can perfectly understand why. It’s the moistness of the chicken that gets to you; that and the texture of the rice, made silky by first being fried in some of the chicken fat from the cavity of the bird."

View this delicious recipe...

New Rick Stein Thai Recipe Added

2009-09-01T14:02:00.005+01:00

Rick Stein's Beef Massaman Curry

In Rick's own words: "I found this curry at the hotel I was staying at during filming, the Royal Orchid Sheraton on the Chao Phraya river in the centre of Bangkok. The Thai restaurant there, called Thara Thong, was unexpectedly good, and I say this because you don’t usually expect to find a really good restaurant in a giant hotel catering for international conferences. The chef was very much a home-style cook specializing in royal Thai cuisine, albeit with a no-nonsense head-chef demeanour about her. The mussaman curry is the Thai version of the Muslim curries of northern India, made really special by the use of fish sauce, shrimp paste, lemongrass and palm sugar, but the element I find beguiling is the black cardamom, which gives the curry a delightfully smoky flavour."

View this delicious recipe ...

Rick Stein lists Thai Food Online as the place to get your Thai ingredients

2009-08-13T12:29:00.012+01:00

Rick Stein's Far Eastern Odyssey is an epic culinary journey along rivers, through jungles and around coastlines, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. Along the way, Rick visits traditional family-run restaurants, street vendors, floating markets, night markets, fishing villages, and the local cinnamon and rice farmers to learn about the authentic food of the Far East, and to sample the delicious spectrum of exotic flavours.

Rick Stein's Far Eastern Odyssey
In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled along his way.

What’s more, thai-food-online.co.uk has been listed as the recommended suppliers to get authentic and fresh Thai ingredients in the UK. We will soon be adding some of his authentic and delicious recipes to our website, so keep an eye out for them.
In essence this is a great companion to the BBC2 television series, and with 150 beautifully presented recipes the book promises to be one of Rick Stein's best to date. This book is a must for lovers of Thai and Asian food who enjoy the smells of kaffir lime and lemongrass wafting through their homes.

Thai Sausage Recipe

2009-07-08T13:07:00.002+01:00

Perfect for barbeques, these Thai sausages originally from the north-eastern area of Issan bring a unique, fragrant taste.

It can be a meal in itself as the combination of pork and sticky rice is quite rich, and delicious!

If you don’t fancy making a traditional Thai sausages as piping the sausage into it’s casing can be quite a tricky (and messy!) job, you can also make meat patties or small burgers with this recipe.

Thai Sausages (Sai Grog)
Ingredients for Thai sausages (for four people):
Minced Pork (150g)
Sticky Rice (½ Cup)
Galangal (50gms)
Lemongrass (50gms)
Thai Garlic (5 cloves)
Thai Coriander Roots (3)
Thai Green Chillies (5)
Kaffir Lime Leaves (4)
Thai White Pepper (½ tablespoon)
Fish Sauce (2 tablespoons)
MSG (1 teaspoon - optional)
Salt (1 teaspoon)

Cooking Time: About 2 hours.
Method:Cook the sticky rice by soaking it in hot water for about an hour, and then steaming it in a Thai rice steamer for 10-15 minutes. Then let it cool down.Pulverise the garlic using a pestle and mortar.Mix all the ingredients including the minced pork thoroughly. Use a food processer if required. Leave the mixture at room temperature overnight.If you are making traditional sausages, pipe it into the sausage skin. You can also make small meat patties/hamburgers with the mixture, if you don’t want to bother with making sausages.Can be either cooked in the oven or barbequed for about 20-25 minutes

Thai Cooking Tips

2009-06-09T13:17:00.002+01:00

Banana Leaves Enhance Fish Dishes

Summer means serious grilling for many of us. Stores are filled with all sorts of barbecue gizmos and gadgets, but I think simple is better -- so how about an easy cookout this Sunday? You still need to man the grill, but you won't be stuck there all day.

Grilling fish in banana leaves has been around for centuries. The leaves not only look beautiful, but lend a subtle aroma and a taste of tea and anise that complement fish. The leaf protects the fish as it grills and keeps it moist.

If your fish is fresh and/or very delicate, either use an oiled fish cage or place a piece of banana leaf over your grill. Cook the fish right on the leaf (instead of tin foil). The leaf will turn fragrant and will brown as you cook.

You can go minimal and season the fish with salt, pepper and a dash of olive oil, or coat it with an exotic spice paste. Then just wrap the leaf around it. Wrap the packet in aluminum foil to keep the outer leaves from burning.

Banana leaves also make a beautiful background on which to serve various tropical dishes -- excellent for party platters or finger foods. To keep leftover leaves for later use, simply enclose in an extra-large, self-sealing plastic bag and refreeze. If you can't find them, aluminum foil may be substituted in today's recipe.

Sang Som Thai Rum

2009-06-09T13:11:00.002+01:00

Back In Stock! Sang Som Rum (700ml)

Impress your friends with this famous Thai spirit – perfect in cocktails for those warm summer evenings!

Sang Som is a famous Thai rum, 40% alcohol by volume. It is also commonly referred to as Thai whiskey. SangSom was first introduced to the market in 1977 and since then it has grown to be the largest selling spirit in Thailand. Whilst known as a whisky in Thailand, Sangsom is actually a mollases-based dark rum.

Having been distilled and mixed with a secret blend of herbs and spices, it is left to age for 5 years in oak barrels. Perhaps most well known amongst those who visit Thailand as the vital component of the "bucket", Sangsom can be enjoyed in many other cocktails.

Do You Dream Of Running Your Own Restaurant?

2009-04-22T12:32:00.004+01:00

Raymond Blanc is back and in this time of recession and gloom has an exciting opportunity for all aspiring restaurateurs! The series had huge success last year on BBC TWO. Featuring Raymond Blanc and nine couples who battled it out over eight weeks, the show is coming back for a third series.
Raymond Blanc will once again be giving couples the opportunity to try their luck as restaurateurs and seeing if they can rise to the challenges he throws at them. We are particularly looking to feature a Thai or Anglo-Thai couple living in the UK who are passionate about cooking Thai food and are seeking to promote their country's cuisine within the UK.
BBC 2 want to hear from any couples who think they too could run a restaurant. Married, friends, siblings, relatives, partners, colleagues – anyone over the age of 18 can apply. Experience of a restaurant or catering environment isn't necessary but whether you're a chef or a cleaner, a waiter or writer, Raymond wants to hear from people who are passionate about food and the dining experience.
People can apply via www.bbc.co.uk/restaurant or by emailing therestaurant@bbc.co.uk or calling 03700 104 515.

Health Benefits of Thai Food

2008-09-28T21:04:00.002+01:00

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.

» read on

Fresh Thai sweets now available

2008-09-12T12:54:00.002+01:00

You can now purchase these wonderfully tasty Thai sweets. They are freshly made in Thailand and imported in on a weekly basis.

These include:-

Kanom Chan, Layered Dessert: A steamed coconut layer rice cake eaten cold, cut into cubes. This keeps for a week or two in the frigde and can be made well ahead of time.

Kanom Luk Chub, Sweet Beans: Kanom luk chub are marzipan-like sweets made from a paste of steamed green beans mixed with thick coconut milk, sugar and water.

Khanom Kluay, Banana Pudding: Steamed banana pudding with coconut. As with many dishes in Thailand, this is less sweet than western desserts, making it quite a healthy dessert to eat.

Med Kanoon, Jackfruit seed in syrup: Made of mixture of mung bean or taro, coconut cream, sugar and egg yolk (Duck egg). Formed in an oval shape and dipped in egg yolk (Duck egg).

Thong Yip, Picking Gold: Thong Yip is popularly made on propitious occasions since its name begins with the word 'thong' which means gold and the Thais believe that gold, which symbolizes fame and wealth, will bring good luck to them.

Thong Yod, Golden Rain Drops: Thong Yod is an ancient Thai dessert served in auspicious ceremonies. It is in a popular family of desserts consisting of 'Thong' (meaning 'Gold') in their names.

A Guide for the Gastronomically Timid British Newbie

2008-08-26T13:05:00.006+01:00

A surprising number of us Brits are still very wary of "foreign food". Despite claims that curry is now as much an English national dish as roast beef or fish and chips, there are still many people who are missing out on flavours they never dreamed existed. Whether we like it or not, the British palate is not renowned for its sense of adventure. Our indigenous cuisine is universally regarded as bland and, apart from the odd dash of mustard or horseradish sauce, hot and spicy are not qualities easily found in a traditional British meal.

Still a relatively novel cuisine to many British diners, Thai food offers a visually appealing alternative to the more familiar Indian and Chinese foods. With its wide range of flavours, Thai cuisine can cater to both the conservative and the adventurous palate. This article describes some of the flavours, and some of the heath and social benefits of Thai dining.

read on ...

Thai Food Online Facebook Group

2008-08-14T22:14:00.004+01:00

Love it, or hate it, Facebook is here to stay. So we have now created our own Facebook group, where both customers and people who have an interest in Thai food can exchange ideas and recipes. You can also participate in discussions about Thai food and Thai recipes.

So this would be a great way for you to meet similar people like yourself who share a passion for Thai food!

» View the Thai Food Online Facebook group

2008-07-25T11:23:00.001+01:00

New recipe added to our website:
Chicken And Cashew Nut (Gai Pad Med Mamuang Himaphan)

Thai Chicken and Cashew Nuts is one of many stir fry dishes that came to Thailand via the Chinese. Cashew chicken is a simple stir fry recipe that is easy to make, plus healthy and delicious.

The finest cashews in the world are grown in Thailand, mainly on the island of Phuket. Mamuang himaphan means cashew nut but there is an interesting translation. Himaphan's original meaning refers to the Garden of Eden, and the cashew nut looks like a small mango.

» view recipe …

Thai Food Online is better than your local supermarket!

2008-07-20T21:57:00.003+01:00

It’s Official – We stock better Thai food products than Tesco, Marks & Spencers, Asda and Waitrose.

In a test carried out by David Thompson, executive head chef at Nahm (in central London) for the Observer Food Monthly, he rated the products stocked by us here at Thai Food Online to be superior to the ones available at most supermarkets. Click here to view the article (1.4 mb) …

This comes as no surprise as our products are all genuine high quality authentic Thai products, whereas the Thai brands made in the UK and the big supermarket chains tend to be a bit “bland” and not so flavoursome.

For the “real Thai taste”, always remember to use authentic Thai products and fresh ingredients. This will ensure delicious meals every time!

Beef in Oyster sauce recipe

2008-07-01T12:29:00.002+01:00

New recipe added to our website:
Beef In Oyster Sauce (Neur Pad Num Mun Hoy)

This classic oriental beef dish is convenient and tasty and it can serve, two, four or more. Add your own selection of vegetables to make it individual and healthy.

Follow along with the video showing it being cooked or download the recipe to your computer for later use.

» view recipe …

Smiling Fish Brand Added

2008-06-11T12:43:00.003+01:00

We have now added the popular 'Smiling Fish' Thai brand of canned seafood products. These can either be eaten as a snack on their own, with rice or with a tasty Thai soup.

The varieties we have in stock are:

Fried clams with chilli

Mackerel with salted beans

Mackerel with chilli in tomato sauce

Mackerels in chilli sauce

Thai newspapers & magazines

2008-06-07T19:07:00.005+01:00

We have now added the most popular Thai newspapers and magazines as a new category on our website. This will allow the Thai people living in the UK and EU keep in touch with the latest happenings and gossip occurring in Thailand.

Similar to our fresh food products, there newspapers and magazines are imported in from Thailand on a weekly basis, ensuring you are kept up to date with the very latest issues. Also like our fresh products, any orders containing Thai newspapers or magazines will be dispatched on a Wednesday.

Delivery Prices Cut!

2008-05-28T14:00:00.007+01:00

We have recently cut our delivery costs, making it easier (and cheaper) for our customers to order their Thai food online.

Express delivery is now only £6.95, compared to what is was at £7.95.

Delivery to the Scottish highlands & islands and the Channel Islands is also now only £6.95.

Delivery to Northern Ireland is now only £11.95.

What's more we have increased our weight allowance for these delivery prices up to 30kgs. This was previously 25kgs.

Thai Seafood Salad

2008-05-28T13:33:00.010+01:00

New recipe added to our website: Thai Seafood Salad (Yam Talay)

Yum means mixture of different flavors, often associated with a salad, Talay means seafood. This mixed seafood salad, Thai-style, is a winner. It can be made with any combination of seafood you have on hand.

Perfect for the summer, this popular Thai Salad is both healthy and easy to make.

Every bite of this sumptuous seafood salad offers a taste-explosion of Thai flavors! While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best!

Makes a great appetizer or side dish. » view recipe …

Welcome to Thai Food Online

2008-05-28T12:08:00.002+01:00

We will regularly be publishing articles about Thai food and Thai recipes here. Be sure to check back soon …