Massaman curry beef dish that originally come from Thai Typical dishes of Thailand was given the title as one of the most delicious food in Asia by CNNGo. Concoction of herbs and fresh ingredients make curry this one is very tempting. For those who like spicy food especially curries, this dish is served with rice warm fit. Massaman curry is a curry dish typical of Thailand that comes from the Muslims in Thailand. It is said that this dish comes from Central Thailand in the center of Ayutthaya in the 16th century brought through the Persian envoys and merchants. But there is also information that says this dish comes from South Thailand and connected by traders from Arabia. Traders brought spices such as turmeric, cinnamon, anise, cumin cloves and nutmeg from Indonesia to the coast of southern Thailand. Because this dish is rooted in Islam, then the dish is generally used beef. But, sometimes it could be served with duck meat, tofu, or chicken or vegetables. This Massaman curry paste consists of onions, garlic, ginger, grated lemon peel, red chilli, coriander, cumin, turmeric, cinnamon, cloves, green cardamom, tamarind, and coconut milk. Other spices such as curry, all these ingredients blended material. Ground spices sauteed then added coconut milk and other ingredients such as beef, or chicken or vegetable dagaing. Everything is cooked over low heat until the sauce thickens and mature material. For a distinctive aroma, bay leaves are added last. The curries are delicious eaten warm with warm boiled potatoes or rice.Massaman curry flavor obtained from a mixture of spices (nam phrik Kaeng matsaman) are less commonly used in Thai curries. Cardamom, cinnamon, cloves, star anise, cumin, bay leaf and nutmeg in the 17th century brought from Nusantara (Indonesia) and South Asia by foreign merchants. The spice trade was initially dominated by Muslim traders from the Middle East, India, and the archipelago. But merchants spice Muslims will then be unmatched and depressed by the activity of European traders such as Portuguese, VOC, and French East India Company.
Tom Yum Goong
Tom yum goong delicious soup dish from Thailand Tom yum goong, also sometimes called dom tom yam or yam) is a soup that comes from Thailand. This soup is one of the famous Thai food.In Thailand, tom yum goong usually made with shrimp (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum tom yum talay or po taek) and fungi. Tom Yum Goong is the typical cuisine of Thailand is very famous in the world. Tom Yum Goong is a kind of Thai shrimp soup that tastes sour spicy shrimp with soy sauce that makes this cuisine is typical. sour, spicy, sweet and the savory shrimp will make you never leave the seat to enjoy delicious Tom Yum Goong. Tom yum goong original spices is very spicy. Tomyam or tom yum soup was delicious cuisine typical native famous Thailand, serving savory menu of seafood dishes sour soup, sweet, salty, spicy thai shrimp is worth trying. Seasoning tom yam delicious specialties can be made in large quantities, can be stored in the refrigerator. Tom yum goong / tom yam typical cuisine of Thailand is a kind of soup with fresh and spicy flavors. In Thailand, Malaysia and Cambodia, tom yum goong sold as street food. Together with Travel Impressions comrades, we tried the recipe of his own creations. There are many variations of tom yum combined with various heavy meal, such as noodles, Shahe fen, rice noodles, or rice. Tom yum shrimp main material called tom yum goong, made from chicken tom yum gai, tom yum pla fish and seafood mixture is tom yum talay. Later, tom yum increasingly popular in Indonesia and the world. But the special is presented by Thai restaurant. To make tom yum, we divide it into two steps: the manufacture of pasta and the cooking process. In Thailand tom yum paste called nam prik pao sold in supermarkets or traditional markets. Pasta is a basic seasoning and can be made at once, and stored (approximately 2-3 months in the freezer). Tom yum itself is basically divided into two: hot & spicy tom yum TomYum and light. The difference lies in complementary seasonings and flavor / aroma produced. We chose the light tom yum goong (prawn main material).