Thai Food Online

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 com...

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...

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 ...

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 ...

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...

‘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 ...

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 ...