Utilization of Fish Flour in Canned Concentrated Seasoning Stock for Thai Foods Preparation

Total Page:16

File Type:pdf, Size:1020Kb

Utilization of Fish Flour in Canned Concentrated Seasoning Stock for Thai Foods Preparation Kasetsart J. (Nat. Sci.) 39 : 308 - 318 (2005) Utilization of Fish Flour in Canned Concentrated Seasoning Stock for Thai Foods Preparation Plernchai Tangkanakul, Payom Auttaviboonkul, Patcharee Tungtrakul, Mantana Ruamrux Chidchom Hiraga, Kanjanarat Thaveesook and Montatip Yunchalad ABSTRACT Herring fish flour possessed high contents of protein, calcium and phosphorus at 64.70 g/100 g, 2,576 mg/100 g and 1,531 mg/100 g, respectively. Herring fish flour was used to replace fresh or dehydrated fish meat in developing five canned concentrated seasoning stocks for Thai food; Nam Ya Pla (fish curry sauce), Kaeng Som (spicy sour mixed vegetable), Kaeng Tai Pla (southern hot curry), Kaeng Kua Fag (red curry with wax gourd), and Kaeng Tae Po (red curry with swamp morning glory). Sensory test exhibited that a suitable amount of herring fish flour incorporated was 15% or 18% of curry paste, that accounted for 2.6-5.1% in the recipe. It was determined that 100 g canned stocks provided protein, calcium and phosphorus as 4.32 – 6.00 g, 126.5 – 136.4 mg and 83.9 – 108.6 mg, respectively. Calcium content of fish flour incorporated dishes was high, supplying 10-25% of the adult Recommended Daily Dietary Allowance in a 100 g portion. Key words: fish powder, Thai curry, Thai dishes, processed foods, calcium, canned concentrated seasoning stock INTRODUCTION thousands of recipes prepared from fishes available around the world. Fish and fish products attracted food Micronutrients in fish are renowned, technologists in development of varieties of food however, with different quantities depending on due to their marvellous potential and health benefits the type of fishes. For example, cod, a white meat (Kinsella, 1986; Kinsella et al., 1990). Fish is an fish, contains 60 mg sodium, 9 mg calcium and 0.1 excellent source of protein and rich in vitamins and mg iron, where as 123 mg, 60 mg and 1.2 mg, minerals (Guthrie, 1983). In Thailand, it was respectively, were found in herring, which reported that over 40 % of animal proteins determined from 100 g raw edible portion (Holland consumed were derived from fish, since a wide et al., 1993). A gutted herring contained calcium spreading in rivers, lakes and rice fields (FAO, as high as 231-597 mg per 100 g fresh weight 1982). Besides its wide distribution, the price is (Tahvonen et al., 2000). Common fishes used in relativelyคลังความรู้ดิจิทัล lower than other มหาวิทยาลัยเกษตรศาสตร์ animal proteins. Thai cooking are fresh water fishes, such as snake- Surprisingly, in 58 developing countries, more head fish, catfish and common silver barb. These than 20% of animal protein supply came from fish fishes contained calcium in a range of 18–32 mg, (FAO, 1982). It implied that there must be 0.6–1.0 mg iron and 189–287 mg phosphorus per Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand. Received date : 27/05/04 Accepted date : 23/08/04 Kasetsart J. (Nat. Sci.) 39 (2) 309 100 g raw edible portion (Institute of Nutrition, Kaeng Luang Soup-type dish; dried chilli, 1999). In Thailand, the sources of calcium could turmeric root, garlic, shallot, come from dark green vegetables, dried shrimp shrimp paste, tamarind juice, and small fishes. A national survey on dietary palm sugar, fish sauce, raw intake of mineral in 1995 reported that calcium papaya, fish. consumption per day per person for Thai people Pad Thai Stirred-fried dish; rice noodle, was 344 mg (Department of Health, 1995), while fish flour, hard tofu, fresh bean the recommendation amount is 800 mg (Committee sprouts, Chinese chive. on Recommended Daily Dietary Allowances, Kaeng Pa Soup-type dish; chilli, shallot, 1989). Thus, if there is herring in a convenient garlic, shrimp paste, lemon form available in a market, it could supply as a grass, galanga, coriander root, good source of calcium in fish-containing Thai kaffir lime peel, coriander seed, dishes. From health information, it is well-known cumin, pepper, fish, bamboo that calcium is related to health due to a property shoot, long-yard bean, baby on reducing the risk of developing osteoporosis. corn, brinjal, fingerroot At present, Thai people are concerned more (krachai), holy basil leaves. about food safety and health foods. And food Pad Khee Mao Stirred-fried dish; rice noodle, producers trend to produce easy-to-cook/ pepper, garlic, fish flour, onion, convenience products, serving a modern life style. tomato, baby corn, cabbage, holy Hence, the objectives of this study were to evaluate basil leaves. potential of utilizing herring fish flour into ten Kaeng Tai Pla Soup-type dish; chilli, shallot, different Thai dishes and to develop five most garlic, lemon grass, galanga, accepted dishes into canned concentrated seasoning kaffir lime peel, turmeric, shrimp stocks. paste, fish, fermented fish viscera, bamboo shoot, brinjal, MATERIALS AND METHODS plate brush eggplant, long-yard bean. Herring fish flour was obtained from the Kaeng Kua Fag Soup-type dish with coconut Norwegian Herring Oil and Meal Industry Research milk; chilli, shallot, garlic, Institute and kept at –18∞C until used. Ten popular galanga, lemon grass, shrimp dishes of Thai foods were selected; Kaeng Luang paste, coconut milk, dried fish, (yellow curry), Pad Thai (stir fried rice noodles), wax gourd, kaffir lime leaves. Kaeng Pa (spicy curry without coconut milk), Pad Nam Ya Pla Sauce with coconut milk; chilli, Khee Mao (spicy stir fried noodles), Kaeng Tai Pla shallot, fingerroot, garlic, (southern hot curry), Kaeng Kua Fag (red curry galanga, lemon grass, shrimp with wax gourd), Nam Ya Pla (fish curry sauce), paste, coconut milk, fish. Kaeng Liangคลังความรู้ดิจิทัล (spicy vegetable มหาวิทยาลัยเกษตรศาสตร์ soup), Kaeng Som Kaeng Liang Soup-type dish; shallot, pepper, (spicy sour mixed vegetable) and Kaeng Tae Po shrimp paste, fingerroot, angled (red curry with swamp morning glory). The nature gourd, straw mushroom, of these ten dishes was possible to add a fish pumpkin, baby corn, ivy gourd ingredient. Dish description and their major leaves, hairy basil leaves, fish. ingredients were presented as followed: Kaeng Som Soup-type dish; dried red chilli, shallot, fingerroot, shrimp paste, 310 Kasetsart J. (Nat. Sci.) 39 (2) fish, tamarind juice, Chinese texture and overall acceptance. The first test was radish, long-yard bean, Chinese examined when ten dishes at any four different cabbage. percentages of fish flour; 6, 8, 10, 12, 15 or 18% of Kaeng Tae Po Soup-type dish with coconut curry paste were added. The result was used to milk; dried red chilli, shallot, indicate five most acceptant dishes at the best garlic, galanga, lemon grass, incorporated amount of fish flour. The second test pepper, kaffir lime peel, was run to evaluate taste preference of five selected coriander root, shrimp paste, dishes prepared from canned concentrated coconut milk, dried fish, seasoning stock and their controls, the traditional tamarind juice, kaffir lime juice, dishes. Five dishes which were prepared from swamp morning glory, kaffir canned concentrated seasoning stock were mixed lime leaves. with vegetables and water as shown in Table 1. Sensory evaluation of fish flour incorporated Processing concentrated seasoning stocks Thai dishes Concentrated seasoning stocks of five most Sensory evaluation was carried out using satisfied dishes, Nam Ya Pla, Kaeng Som, Kaeng 25 panellists with a 9-hedonic scale method (9 = Tai Pla, Kaeng Kua Fag and Kaeng Tae Po, were like extremely, 8 = like very much, 7 = like selected for canning. The pHs of the five dishes moderately, 6 = like slightly, 5 = neither like nor were 5.97, 4.37, 5.73, 5.99 and 5.07, respectively. dislike, 4 = dislike slightly, 3 = dislike moderately, The ingredients of five fish flour incorporated 2 = dislike very much, 1 = dislike extremely). Two concentrated seasoning stock are shown in Table sensory tests were carried out. The interested 2. All concentrated stocks were packed in lacquered attributes were colour, consistency, odour, taste, tinplate can size No. 2 (307¥409) and processed at Table 1 Preparation of five Thai dishes from canned concentrated seasoning stocks. Product Seasoning stock,1 can (g) Water (g) Vegetables (g) Nam Ya Pla 560 100 - Kaeng Som 580 120 520 Kaeng Tai Pla 570 150 515 Kaeng Kua Fag 565 150 400 Kaeng Tae Po 580 100 275 Table 2 Ingredients of five canned concentrated seasoning stocks (g/100g total weight). Productคลังความรู้ดิจิทัล Fish มหาวิทยาลัยเกษตรศาสตร์ flour Spices Condiment Coconut milk Chicken stock Nam Ya Pla 4.5 10.0 4.8 80.7 - Kaeng Som 4.6 10.0 20.0 - 65.4 Kaeng Tai Pla 5.1 11.6 17.4 - 65.9 Kaeng Kua Fag 4.0 8.2 8.5 79.3 - Kaeng Tae Po 2.6 7.1 18.7 71.5 - Kasetsart J. (Nat. Sci.) 39 (2) 311 121∞C for 60 min, except Kaeng Som which was using student’s t-test at levels of 0.01 and 0.05. processed for 30 min. RESULTS AND DISCUSSION Chemical analysis Herring fish flour, canned concentrated Nutrients of herring fish flour seasoning stock, foods prepared from concentrated Proximate analysis of herring fish flour is seasoning stock and its control recipe of five Thai shown in Table 3. Herring fish flour contained dishes were analyzed for nutritional compositions. 64.70 g protein/100 g which exhibits a good protein Proximate compositions; protein, fat, ash source. However, not only the protein content but and moisture content were determined by methods also the quality of protein is important to health. of AOAC (1984). Total dietary fibre was carried Essential amino acid score is generally considered out by enzymatic–gravimetric method (Faulks and the most logical method to assess protein quality. Timms, 1985; Prosky et al., 1985). The pattern of essential amino acids in herring fish The level of potassium, sodium, iron, flour protein compared to the reference protein copper, zinc, cadmium, lead, calcium and according to FAO/WHO (1973) revealed that all magnesium were analyzed through Atomic of essential amino acid contents are greater than Absorption Spectrophotometric method followed 80% of FAO/WHO suggestion (data not shown).
Recommended publications
  • Traditional Menu and Special.Pdf
    Traditional Menu Starters, Salads & Soups 1 Basket of Prawn Crackers £1.50 With sweet chilli or peanut sauce £2.00 Both sauces £2.50 2 Chicken Satay £4.95 Four skewers of marinated chicken breast with peanut sauce (N) 3 Spring Roll £4.50 Thai style vegetarian spring rolls served with sweet chilli sauce (V) 4 Salt & Pepper Squid £4.95 Tender crispy squid lightly fried and served with sweet chilli sauce 5 Crispy Wonton £4.95 Minced pork wrapped in a crispy wonton crepe with chilli sauce 6 Duck Spring Rolls £4.95 Spring roll with roasted duck served with Hoi Sin sauce 7 Goong Hompa £5.50 Golden fried King Prawn spring roll served with chilli sauce 8 Tod Mun Kaopod £4.50 Sweet corn fritters with fragrant spices served with chilli sauce (V) 9 Tempura Vegetables £4.50 A selection of crispy vegetables in a light batter served with chilli sauce (V) 10 Tempura King Prawn £5.50 Deep fried king prawns in a light batter served with sweet chilli sauce 11 Kanom Pang Na Moo £4.95 Minced pork and prawn on bread, sealed with sesame seeds, deep fried and served with sweet chilli sauce 12 Dim Sum £4.95 Minced prawn and pork dumplings wrapped with wonton skin, steamed and served with sweet soy sauce 13 Tod Mun Pla £4.95 Spicy Thai fishcakes blended with red curry, long bean and kaffir lime leaves. Served with sweet chilli sauce 14 Mixed starter Vegetable spring roll, golden fried king prawn roll, tempura vegetables sweet corn fritters, pork & prawn toast, crispy wonton and Thai spicy fish cakes.
    [Show full text]
  • Green Curry It Is Good to Eat with Anything
    Authentic Thai Food for the World Green Curry It is good to eat with anything. Let us guess which Thai menu is this. In the past, it was popular to eat with hot rice. Then, it started to be eaten with rice flour noodles. Nowadays, it is popular to eat with roti. Normally, its taste is mild, not too spicy and not too plain, mixed with coconut milk for the grease and using green curry paste. After hearing all this, nearly one hundred percent must answer correctly that the menu being described now is green curry, one of the curries with a long history with the most unique flavor of Thai menus. The background of green curry must turn to the past. Originally, the curry in Thai style was clear curry, like Kaeng Liang or Kaeng Pa. In other words, in the past, Thai people did not eat curry with coconut milk. They only ate clear curry with other ingredients and finely pounded chili. Then, coconut milk was used as an ingredient in food and this was the complete birth of the curry spices. “Kaeng Daeng” or “Kaeng Phet” came from the coconut milk spices with red chili. This spice was later adapted from the red chili to the green chili. That was the origin of the name Kaeng Khiao Wan. It did not come from the sweet taste like everybody understands, but from the color of the curry. When you put the green curry spices into floating undiluted coconut milk, vegetables, and meat, the curry will become a light green color.
    [Show full text]
  • 9Thai Cuisine Menu List All Dishes Are Cooked with No MSG & We Use Canola Oil Only
    9Thai Cuisine Menu List All dishes are cooked with no MSG & we use canola oil only. We can not guarantee that any Item food are completely allergen free, Our food may contain : sulphites,cereals containing gluten,shellfish,eggs,fish,milk,peanuts,soybeans,sesame seeds,tree nuts and Lupin. If you have allergies intolerance to any of the above products, please advise our staff when making your orders. The Letters after dishes are allergen information : (N) Nuts (G) Gluten (SH) Shellfish (E) Eggs (F) Fish (M) Milk (P) Peanuts (SO) Soybean (SE) Sesame seeds (S) Sulphites (L) Lupin APPETIZERS A1. SPRING ROLLS (SO) $6.00 A crispy spring rolls stuffed with vermicelli and vegetable, served with sweet chilli sauce. A2.CURRY PUFFS (4 pcs) (SO) $6.00 Minced chicken with onions, vegetable in puff pastry A3. CHICKEN SATAY (4pcs) (SO),(G),(P) $8.00 Skewered slices of marinate chicken tenderlions topped with homemade Thai peanut sauce. A4. CHICKHEN WINGS (7pcs) (SO) $8.00 Deep fried chickhen wings marinate with garlic and Thai herbs served with sweet chilli sauce. A5.FISH CAKE (7pcs) (F),(E) $6.00 Thai fish cake enhanced with red curries, slices bean and kaffir lime leaves served with sweet chili sauce. A6.MONEY BAG (4pcs) (SO),(P) $6.00 Wonton parcels of minced chicken and peanut A7. SESAME PRAWNS (4pcs) (SO),(SE),(SH) $8.00 Marinated prawns rolls with sesame seeds served with plum sauce. A8. GOONG HOM PA (4pcs) (SO),(SH) $8.00 Marinate prawn wrapped with spring rolls pastry served with plum sauce. A9. MIXED APPETISERS (5pcs) (SO),(F),(G),(P) $8.00 Our chef’s selection of number A1,A2,A3,A4,A6 MAIN COURSES SOUPS B1.
    [Show full text]
  • Direktori Pensijilan Halal Kelantan
    DIREKTORI PENSIJILAN HALAL KELANTAN BIL. NO. NAMA SYARIKAT/PREMIS PRODUK JENAMA TARIKH STATUS FAIL PRODUK TAMAT * SIJIL 1. *2 Wau Tradisi Enterprise Rempah Kari, Rempah Cap Wau Januari 2013 B2, B4 & B5, Kompleks Kilang SME Bank, Kaw. Sup Perasa Tom Yam. Tradisi dan Cap Perindustrian, Jln. Padang Tembak, Pengkalan Chepa, 16100 Nik Nah Kota Bharu, Kelantan. No. Tel : 09-7736866 2. *6 Seow Hum Min Confectionery( SHM ) Biskut Kapal Terbang, Cap Piala Dan Januari 2013 PT 1443,Kawasan Perindustrian Pengkalan Chepa II,16100 Biskut Manik, dan Perempuan Kota Bharu, Kelantan. Biskut Bata/ Kari No. Tel : 09-7714771 3. *7 Restoran Makalu Menu Masakan & Jun 2011 Dalam Proses Lot 4984 & 4985 Jln. Mahsuri, 17500 Tanah Merah, Minuman Pembaharuan Kelantan. No. Tel : 09-9555076 4. *11 Enda Food Industries Sos Cili Sampan, Sos Cap Sampan, Januari 2013 PT 4088, Kwsn Perusahaan Pengkalan Chepa II, 16100 Kota Tomato Sampan, Sos Yamie, Penguin, Bharu, Kelantan. Tiram Sampan, Cili Lamour. No. Tel : 09-7747854 Giling Sampan, Cuka Sampan, Mee Kuning Sampan, Kuey Teow Sampan, Sos Cili Yamie, Sos Tomato Yamie, Sos Tiram Yamie, Sos Lada Hitam Yamie, Serbuk Berperisa Ayam Yamie, Minuman Berperisa Buah-buahan Penguin Ice Tuib, Serbuk Minuman Berperisa Coklat 3 Dalam 1 Lamour. Page 1 5. *13 Perusahaan RT Sdn. Bhd Burger, Daging Kisar, Jenama Salam April 2012 Lot 1980/ 90 Kg. Banggol Che Wan. 17010 Pasir Mas, Roti Burger dan Roti Kelantan. Hamlet. No. Tel : 09-7971281 6. *20 RMZ Products Sdn. Bhd. Kordial Roselle, Kordial Jenama RMZ Januari 2013 No. 02A, KM 3, Wakaf Bunut, Calamasi Roselle, Halwa 16800 Pasir Puteh, Kelantan.
    [Show full text]
  • Lunch Is Served Monday – Friday from 11:30 A.M
    Lunch is served Monday – Friday from 11:30 a.m. – 2:00 p.m. Specialties Chicken or Tofu or Beef 13.95 Substitute for Organic add $3 Shrimp or Squid 15.95 Combinations 16.95 Chicken+Beef+Shrimp+Squid Seafood Combos 23.95 Shrimp+Squid+Salmon Kaeng Pa Curry Not creamy and sweet. No coconut milk added in Taste is complex and heavier to the natural herbs Krachai Root is the predominant spice Sichuan Pepper Sauce Intensely fragrant, citrus-like flavor and tingly-numbing Sichuan Pepper Sauce A culinary loan from China Laos version, flavored with Ginger and Fresh Chili Harvest Curry Indian-Burmese in origin. Combination of medium spicy, coconut milk, sweet and savory, avocado, butternut squash Spicy Turkey Meatballs 15.95 Original recipes of Northern Thai sausage include Turmeric and red chili paste. Served over Udon Noodles & Vegetables Country-Style Rice 15.95 Kaffir lime zest, chili, Chicken, Beef, Shrimp, Squid Vegetables and rice cooked in old fashioned way, All ingredients are simmered with coconut milk Spicy Sausage Rice 15.95 Wok cooking combination of Chinese Sausage (sweet) Thai Sausage ( spicy) Vietnamese Sausage ( smoky ) rice, egg with a homemade chili paste Steamed Balinese Rice 3.00 Steamed sticky rice with Organic Turmeric, Organic Quinoa, Organic Chia Seeds and Ginger Steamed Black Rice 3.00 Natural Color, rich in iron, high in fiber Duck Hoisin Ginger 26.95 Half roasted duck with deep-fried finish Korean Beef 15.95 Sliced beef, marinated in slightly spicy sauce. Pan cooking. Along with rice or rice noodles Lunch is served Monday – Friday from 11:30 a.m.
    [Show full text]
  • Amazing Gastronomy of Thailand
    Amazing Gastronomy Amazing Tastes of Thailandof Thailand CONTENTS Discover the amazing tastes of Thai cuisine 4 Explore the exotic flavours of Thai cuisine 7 Thai Rice … Thai Way of Life 13 The use of Thai herbs in Thai cooking 14 Thai Fruits 16 Thai Desserts 19 Thai Beverages 21 Discover non-Thai culinary delights in Thailand 21 Street Food in Thailand 22 Dining in Paradise 26 Learning to cook Thai cuisine 28 Recipes of famous Thai dishes 35 Discover the amazing tastes of Thai cuisine Discover the amazing tastes of Exquisite culinary heritage Thai cuisine Thai food is known for its flavours and use of herbs, Thailand is considered a ‘paradise’ not only for its spices, and market-fresh ingredients. An exciting breathtaking beauty and inspiring culture but also combination of five fundamental tastes – hot, for its culinary brilliance. From the dynamic lifestyle of sweet, sour, salty, and bitter – brings contrasting yet Bangkok to the serene seaside towns in the South and complementary flavours and textures to each dish. tranquil villages along the Mekong River, Thai cuisine Coconut milk, seafood, and fruit also play a key part in is as rich and diverse as its culture. Uniquely crafted Thai cuisine. The essence of authentic Thai cuisine lies to appeal to all tastes, Thai food combines the best of in its herbs and spices and they have contributed to flavours, textures, colours, and presentation. Add this to the making of time-honoured dishes that reflects the the country’s wealth of ancient cooking secrets and Thai true spirit of Thailand. hospitality and you find a culinary treasure trove that The art of Thai cooking consists of a unique local offers an enriching and memorable dining experience.
    [Show full text]
  • Kaeng Pa Moo Spicy Pork Curry Soup
    Kaeng Pa Moo Spicy Pork Curry Soup aeng Pa means jungle curry. This curry is a variation of red curry traditionally from the north jungle of Thailand. This dish got its Kname from local people who cook their curry in the jungle. It was originally prepared with wild boars and other wild meat. As there are no coconuts in the jungle, this curry contains no coconut milk which makes this dish one of your tasty and healthy diet foods. Ingredient (serves 1) 50 g pork tenderloin, thick sliced 10 g small eggplant (1 pc), quartered 10 g basil leaves (2/3 cup) 5 g red cayenne pepper, diagonally sliced 10 g baby corns (1/4 cup), cut 35 g Kaeng Pa curry paste (11/2 tbsp) 2 g kaffir lime leaves (2 leaves), torn 2.5 g sugar (1/2 tsp) 15 g finger roots (1/4 cup), shredded 22.5 ml fish sauce (11/2 tbsp) 15 g yard long beans (1/4 cup), 1 inch cut 15 ml vegetable oil (1 tbsp) 250 ml chicken stock (1 cup) Preparation 1. In a wok, add vegetable oil and heat up over low heat. Add Kaeng Pa curry paste and stir continuously for about 3 minutes or until fragrant. 2. Pour stock into the wok, bring to a boil. Add pork and cook for about 2 minutes. Add finger roots and baby corns. Reduce heat to medium and cook for 3-4 minutes. 3. Add small eggplants and seasoning with fish sauce, sugar. 4. Add yard long beans, kaffir lime leaves, cayenne peppers, and basil leaves.
    [Show full text]
  • Thai Cuisine 1 Thai Cuisine
    Thai cuisine 1 Thai cuisine - Thai seafood curry - Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.[1] Influences Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography.
    [Show full text]
  • Asenzya-Whitepaper-Thai-Curry.Pdf
    0013 TRENDING FLAVORS vol. 13 CURRIES OF THAILAND INTRODUCTION: Thai has been called the most flavorful cuisine in the world. It comes as no surprise that Thai restaurants with well-balanced and bright flavor profiles have blossomed in popularity over the past decade. It was not due to the quick service restaurant (QSR) world, despite this cuisine’s immense popularity among millennials and Generation X. The growth has been in small, family-run ethnic restaurants. This trend looks to change as the recent proliferation of Asian-inspired dishes at chains indicate a shift toward broader comfort level, interest and acceptance from the American public as a whole. This new growth in Thai-inspired dishes allows for retail and QSR to dive deeper as a safe exploration for the American consumer into authentic Thai cuisine. One of the most approachable profiles for Americans’ taste palates is the various curries found in Thailand. They are broadly appealing, popular flavor profiles and a safe step towards ethnic cuisine. The general public already understands and loves basic curries, but many Americans are unaware of all the variations available to curries and the differences between them. 0013.A AS GENERATIONS SKEW YOUNGER, THEY ARE MORE OPEN TO BOLD NEW FLAVORS. THIS CHART SHOWS THIS TREND WILL CONTINUE ON WITH iGENERATION ONCE THEY BEGIN TO HAVE MORE SAY OVER THEIR PURCHASES. 90 80 70 60 50 40 30 20 10 0 Baby World War II / All iGeneration Millenials Generation X Boomers Swing Generation WITH THE DESIRE FOR ETHNIC FOOD GAINING, CONSUMER ATTITUDES SPECIFIC TO ASIAN YOUNGER CROWDS WILL MOVE PAST THE “BIG WANT MORE AUTHENTICITY, WITH THE DRIVERS THREE”.
    [Show full text]
  • DELI NOORD Vegetarisch € 8,40 Dranken Frisdrank Petfles 0,5 Ltr
    19 Kuay Tiew € 5,80 32 Kaeng Pa € 12,85 Kruidige noedelsoep, naar keuze met Pittige rode, heldere curry met groenten Voorgerechten Kai (kip), Neua (rund) of Moo (varken) naar keuze met Kai (kip) of Neua (rund) 01 Poh Piah Kai € 5,50 Tahoe (vegetarisch) € 11,35 Kip loempia’s met chilisaus (4 stuks) 33 Choo Chi Pla € 14,25 02 Poh Piah Jee € 5,30 Salades Vis in rode kokoscurry met citroenblad Vegetarische loempia’s met chilisaus (4 stuks) 20 Yam € 9,30 34 Panaeng € 12,50 03 Koong Hom Pa € 5,30 Pittige groentesalade met pinda, Rode kokoscurry met citroenblad Gemarineerde garnalen in loempiablad (4 stuks) naar keuze met Kai (kip) of Neua (rund) naar keuze met Kai (kip) of Neua (rund) of Moo (varken) Koong (garnalen) + € 1,00 Koong (garnalen) + € 1,00 04 Thung Thong € 5,30 Thalé (zeevruchten) + € 1,50 Gefrituurd hapje met kippengehakt en crabstick (4 stuks) Pla Muek (inktvis) + € 1,00 35 Kaeng Som € 11,85 Pittige zuurziltige heldere curry met groenten (vegetarisch) 05 Kai Ho Baitoey € 5,50 21 Yam Kai Yaang € 9,75 Pla (vis) + € 2,00 Gemarineerde kipstukjes in pandanblad (4 stuks) Kipsalade met groenten en geroosterde kokos Koong (garnalen) + € 1,00 06 Thod Man Pla € 5,50 22 Yam Khai Dao € 8,50 36 Massaman € 11,85 Viskoekjes met chilisaus (4 stuks) Salade met groenten en gebakken eieren (vegetarisch) Zoetzure kokoscurry met aardappel, uitjes en pinda’s 07 Thod Man Khao Pod € 4,80 23 Som Tam € 8,80 naar keuze met Kai (kip) of Neua (rund) Vegetarische maiskoekjes met chilisaus (4 stuks) Pittige groene papayasalade (vegetarisch) Tahoe (vegetarisch)
    [Show full text]
  • Early Bird Menu
    Rim Nam Thai Restaurant Early Bird Menu Start from £12.95 5pm – 7pm Tuesday to Friday 3pm – 6pm Sunday& Bank Holiday Mondays Choose 1 Starter 1 Main Course Boiled or Fried Rice Tea or Coffee Some main course dishes are available as Gluten free, Vegetarian or Vegan upon request GF = Gluten free, V = Vegetarian, VG = Vegan 01422 846888 www.rimnamthairestaurant.co.uk Please be aware that some of our food may contain nuts or nut extracts, sesame oil and other types of allergens. If you are allergic to any ingredients, please ask a member of staff for advice before you order. L17. Kaeng Pa V/VG Starters Jungle curry, Northern Thailand hot and spicy curry with Thai L1. Satay Gai herbs, mixed vegetables, bamboo shoots, chilli and hot basil Char grilled skewers of marinated chicken served with peanut leaves. No coconut milk. * sauce and pickled vegetable relish. L18. Massaman V/VG L2. Peuak Tod V/VG South Thai curry with potatoes, onion, cashew nuts. Choice Deep-fried taro root in special batter and served with sweet of lamb, beef or chicken as available. chilli sauce and peanut relish. * L3. Geow Tod L19. Kaeng Phed Yang Minced pork and prawns wrapped with wanton pastry, deep Roast duck red curry with mixed vegetables, bamboo shoots, fried and served with sweet chilli sauce. pineapple, tomatoes and sweet basil in coconut milk. L4. Goong Tempura L20. Kaeng Ka Ree (Gai = Chicken)/ V/VG Deep fried crispy prawns in tempura batter and served with Chicken yellow curry with coconut milk, potato and onion. sweet chilli sauce.
    [Show full text]
  • Inlagd Gurka 1 Achat 1 อาจาด
    Inlagd Gurka 1 Achat 1 อาจาด 4 Portioner 3 msk Risättika 1 msk Socker 1 medellång Gurka, skalad ½ tsk Salt ½ kopp Rödlök, tunt skivad 1 lite Svartpeppar 2 msk Korianderblad, hackade 1 små färska Röda eller Gröna Chili Prik Kee Noo 1. Fyll i ättika, socker, salt och peppar i en mellanstor skål och rör om tills socker och salt är upplöst. 2. Dela upp gurkan på längden. Ta bort alla frön. Dela den i fjärdedelar och skär upp i 3 mm tjocka skivor. Lägg gurka, lök, korianderblad och chili i vinägerdressingen och blanda allt tillsammans. Sätt in Achat i kylskåpet för att marinera i 3 timmar, rör om då och då. Inlagd Gurka 2 Achat 2 อาจาด 4 msk Risättika 2 Schalottenlökar Hom Daeng, hackade 1 tsk Socker 3-4 Röda och Gröna Prik Kee Noo i tunna 2-3 msk Gurka, mycket grovmalen, hackad skivor eller skivad Blanda ingredienserna och låt dem stå över natten. Var och en bör ha en liten skål av Nam Jin samt en skål av inlagd gurka A Jad Inlagd Gurka 3 Achat 3 อาจาด Den här ättikslagen förväxlas ofta med ett liknande recept som är helt annorlunda, Taang-Gwa Priao Wan är kokt med en sötsur smak. Rätten förväxlas ofta med ett liknande recept ”Sur Gurka” som är söt och syrlig, och är helt annorlunda. ½ kopp Risättika 1 msk Vattenkastanjer Haeo, fint skivade 5 msk Gurka Thang Kwa 1 msk Röd Jalapeños Prik Chi Fa Daeng, 2 msk Schalottenlök Hom Daeng fint skivad skivad 1 msk Palmsocker Nam Som Paep 1. Dela gurkan i fyra delar på längden, och skär bitarna ca 2 mm tjocka.
    [Show full text]