Som tam thailand

Green Papaya Salad (Som Tam) is the #1 most popular salad in Thailand, and is especially loved by Thai women - perhaps because it's low in calories and fat, but very high in taste and eating satisfaction, helping you stay slim. This salad recipe is crunchy-delicious, whether served as a side dish/appetizer, or as the main course. Cooked shrimp or crab meat can be added (or cashews if vegetarian), or try eating it as they do in Thailand: with a bowl of sticky rice. ENJOY!

Pad thai

Pad Thai or phat Thai is a stir-fried noodle dish commonly served as a street food and at casual local eateries in thailand. It is made with soaked dried rice noodles, which are stir-fried with EGGS and chopped firm Tofu, and flavored with tamarind pulp,fish sauce , dried shrim, garlic or shaloots, red chilli paper and alm sugar, and served with lime wedges and often chopped roast peanuts It may also contain other vegetables like bean sprout, garlic chieves,coriander leaves, pickled radhises or turnips , and raw banana flowers. It may also contain fresh shrimp, crab, chicken or another protein. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.

tom yum goong from thailand

The 4 top delicous food in the world











  
Tom yum or tom yam  is a Lao and Thai clear, spicy and sour soup. Tom yum is widely served in neighbouring countries such as  singapore and has been popularised around the world.
Literally, the words "tom yum" are derived from two thai words: "tom" and "yam". "Tom" refers to boiling process, while "yam" refers to a kind of Lao and Thai spicy and sour salad. Thus, "tom yum" is a Lao and Thai hot and sour soup. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves galangal, Lime juice,fish sauce, and crushed chili pepers.
In neighbouring countries like Malaysia and Singapore, the name tom yum is used widely for various spicy soups which can differ greatly from true Lao and Thai tom yum soup. As a result, people are often confused by the disparities.
Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged and sold around the world. Tom yum flavoured with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.
The 1997 financial crisis in asia , which started in Thailand, is sometimes referred to as the "Tom Yam Kung Crisis"                                                                             

Sushi ,Japan

The original type of sushi, known today as narezushi (馴れ寿司, 熟寿司, fermented sushi), was first developed in Southeast Asia and spread to south China before introduced to japan sometime around the 8th century.Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Narezushi was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling.³ The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese.
The Japanese preferred to eat fish with rice, known as namanare or namanari (生成, なまなれ, なまなり, semi-fermented). During the muromachi  period namanare was the most popular type of sushi. Namanare was partly raw fish wrapped in rice, consumed fresh, before it changed flavor. This new way of consuming fish was no longer a form of preservation but rather a new dish in Japanese cuisine.
During theedo period a third type of sushi was introduced, haya-zushi (早寿司, 早ずし, fast sushi). Haya-zushi was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to japanese culture. It was the first time that rice was not being used for fermentation. Rice was now mixed with vinegar, with fish, vegetables and dried food stuff added. This type of sushi is still very popular today. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations.

Fried Rice from indonesian

2 the top delicous food in the world

 

Indonesia is a beautiful country, blessed with a variety of interesting scenery to enjoy. From the mountains, valleys, plains, to the ocean, all is not bad there, created with so beautiful and interesting. No wonder more and more people are tempted to stop foreign countries even just enjoy the scenery. places that are a favorite of foreign tourists including Bali, Yogyakarta, Magelang, Semarang particularly attractive beaches and villages and Lombok, the peak bogor, Bunaken marine park, and much more. attraction is so well known that those who come not just once or twice, but many tourists who spend time almost every holiday comes, even to want to stay in Indonesia. 

The fried rice as one of the favorite foods of foreign tourist visiting Indonesia is not just a mere hoax. Jongmin Park, one of the country of origin of ginseng member boyband SS501 claimed that while visiting his favorite food is fried rice in Indonesia. Then Lee Teuk, the leader of Super Junior also think the same. According to them, the fried rice has a delicious and unique flavor. Even Barack Obama, who had once lived in Indonesia claimed not to forget the delicacy of fried rice and intend to try it again when visiting Indonesia. That's why the fried rice into the food preferred by the tourists who visit the country of Indonesia. because the fried rice from Indonesia is very delicious fried rice.

Fried rice is a food in the form of rice and stir fried in cooking oil or margarine, typically plus soy sauce, hot sauce, onion, garlic, tamarind, pepper and other spices, such as eggs, chicken, and crackers. There are also other types of fried rice made ​​with salted fish is also popular in Indonesia. hemmmm .. it will be increased nimat if eaten together with family or my friends you ..

INFORMATION ABOUT FRIED RICE

Fried rice is also known as the national dish of Indonesia. Of the many dishes in Indonesian cuisine repertoire interesting to try, there is little that can be considered a true national dish. Indonesia's national dish knows no social class boundaries. Fried rice can be enjoyed simply on roadside stalls, vending carts, up to the restaurant and the buffet table at the party. means Indonesian cuisine called fried rice is food for all people in all social classes. In 2011, an Internet poll conducted by CNN International and attended by 35,000 people put Nasi Goreng (Fried Rice) at number two in the list of '50 most delicious food in the world 'after Rendang.

HISTORY OF FRIED RICE

Rice is an important part of traditional Chinese cuisine, according to historical records already existed since 4000 BC. The fried rice and then spread to Southeast Asia brought by Chinese nomads who settled there and created the fried rice as local specialties that are based on the difference between spices and how to fry the rice. Fried rice actually comes from several properties in Chinese culture, who do not like cold food tasting and also a few days before the rest of the food. Hence, the cold rice and then fried to serve again on the dining table and eat so as not to waste. To be enjoyed with a variety of different ways and from before. There are different kinds of fried rice recipe but the main element is rice, cooking oil, soy sauce. In addition, many other extras that may be included, ranging from vegetables, meat, until the chili, sauces, crackers and fried eggs.

Rendang from indonesian

1top delicous food in the world

In 2011 CNN International viewers voted Beef Rendang the Top among “The World’s 50 Most Delicious Foods”

A culinary presentation unique to the Minangkabau ethnic group of West Sumatera, RENDANG is a spicy Indonesian beef dish originally prepared for special festive occasions. Today, however, its popularity has spread across the country and can easily be found in any Padang Restaurant all throughout Indonesia.

Rendang has also become a  favorite dish in neighbouring Malaysia and Singapore, Brunei, the Southern Philippines, Southern Thailand, and even as far as Australia, Europe and the United States. 

Although some consider Rendang to be a curry, and others a stew, real, authentic Rendang is nothing like either of the above.  If you have not yet had the pleasure, the complex flavours of Rendang could only be described as a tender, savoury, dry beef stew, layered in the rich spices of lemongrass and ginger, with a burst of chilli and immersed in creamy coconut milk.Ultimately though, you’ll have to taste it for yourself.

In the Minangkabau tradition, Rendang was served to honoured guests, and on ceremonial occasions such as births, weddings, Al Quran recitals, and much more.  In the Minangkabau culture, Rendang also has spiritual connotations since the four main ingredients symbolize each essential part of Minangkabau society. Meat, as the elders and nobles. Coconut as the teachers, poets and writers. Chilli as the religious leaders. The hotness representing the strictness of religious law.  And the spices as everyone else.

In the days before refrigeration, when wealthy Minangkabau farmers slaughtered a cow for a feast, it was often made into Rendang. Garlic, ginger and shallots, some of the main spices used in in the dish, are known to have strong anti-microbial properties and therefore serve as preservatives. If cooked properly, the rich spices and low moisture of the dish will ensure that the meat will stay good for up to four weeks, despite the country’s tropical heat. And yet another point that must be mentioned – the taste only improves with time. 

For the culinarians out there, itching to give this dish a try, bear in mind that it’s not your everyday beef stew that can be cooked up in a few moments.  Au contraire, concocting this explosively flavourful dish demands a great deal of patience, several cooking techniques, and the better part of four hours.

First, an assortment of aromatic spices are ground into a thick paste, which is then fried to bring out the flavours. Next, the meat is slowly cooked in coconut milk and the spices on very low heat, allowing the meat to tenderize and absorb the seasonings. As the liquid slowly evaporates, the cooking process is changed from a boil to a fry in the oil released by the meat during the boiling stage. The meat must be carefully stirred and monitored, so as not to be burnt or ruined until all the liquid and spices are absorbed perfectly. This technique is known as caramelizing, but using coconut milk in the place of sugar. This creates an extraordinarily flavoured coating around each piece of beef, giving it a delicious and unparalleled taste. 

Rendang is usually served with steamed rice, boiled cassava leaves, young jackfruit and sambal.