Thai Food Online

Originally from Bangkok chicken wrapped in pandan leaves is a popular starter in most Thai restaurants around the world. The pandan leaves give a vibrant aroma as well as keep the fried chicken juicy and moist inside. These are guaranteed to be a hit with your dinner guests as they taste as good as they look. Usually the pandan leaf is used to make desserts in Thailand, however here its fragrant smell combined with the bite sized fried chicken inside it make an ideal party hors-d'oeuvre. Pandan leaves are also used as a natural food colouring agent and as well as to make food fragrant, such as  pandan essence . The pandan plant is found growing all over Southeast Asia and is commonly used to flavour  Jasmine rice . For those who have never eaten this before, it can be quite a challenge to figure out whether the pandan leaves are actually meant to be eaten or not? The simple answer is no, as these wiry leaves will certainly not add anything to your palette!

Tom Kha Gai is a spicy coconut flavoured chicken soup, one that is popular with both Thais and people visiting the nation of Thailand. Tom Kah Gai is very similar to the Thai national dish of Tom Yum , and the process involved in preparing both dishes is almost identical. The major difference between the two is that Tom Kha adds coconut milk to the soup, making it creamier, and slightly sweeter. The spices and seasoning used to make Tom Ka Gai include onions , garlic , ginger , lemon grass , kaffir lime , coriander , lime juice, fish sauce , chillies and soy sauce . Most of these herbs and spices will be mixed together using a mortar and pestle to make a paste, only the lemon grass, onions and ginger will be added in larger pieces. Some Thai chefs will use a mixture of coconut milk (purchased in cartons) and coconut juice (fresh from the coconut) to make Tom Ka Gai. The reason for this is simply due to the exceptional flavour produced by using fresh coconut juice. However, us...