Indagare Virtual Travel Guide Recipes

Total Page：16

File Type：pdf, Size：1020Kb

Four Seasons Resort Chiang Mai: Khao Soi (by Chef Anchalee) This stunning and peaceful retreat has Thai-style pavilions, villas and private residences, respectfully built among the rice fields just outside the city of Chiang Mai in northern Thailand. INGREDIENTS PREPARATION • For noodles: Cook noodles in boiling water for Chinese Eggs Noodles (1lb serves 6-8) 1 minute. Remove and soak in cold water. Then, cook the noodles in hot oil until they Khao Soi Curry (serves approx. 2) become crispy and golden. • 1 tbs Khao Soi curry paste* • Pour coconut milk in wok and turn on the • 1/2 cup coconut milk heat. • 1/2 cup vegetable stock • Add Khao Soi curry paste and stir until mixed • 20 g straw mushroom well. Add straw mushroom, sliced, and stir. • 1 tbs white soy sauce • Add vegetable stock and stir, then add • 1 tbs palm sugar Hungley curry powder, yellow curry powder, • 1 tsp Hungley curry powder white soy sauce and palm sugar. Stir well. • 1/2 tbs yellow curry powder • Put the noodles in the serving bowl, then pour • 1 spring onion the yellow curry soup over. Garnish with sliced • 2 pieces of Thai coriander spring onion and sliced Thai coriander. • 1 lime • Serve with sliced red onion, pickled cabbage • 1 red onion and fresh lime wedges on the side. • 1 pickled cabbage * Khao Soi Curry Paste: Add ingredients in stone mortar and grind until very fine (can also use food processor) • Dry chili (5 pieces) • 1 piece of garlic • 1 shallot • 1/2 tsp coriander leaf • 1 tbs lemon grass • 1 tbs galangal • Pinch of salt • 1/4 tsp Makrut lime skin Photo courtesy the Four Seasons Indagare Travel | 212-988-2611 | [email protected] | indagare.com | #howyoutravelmatters.

Copy Link

Recommended publications

Noodle Soups Sides Soups Curries Dessert Salads Wok-Fried Noodles
Wok-Fried Noodles Soups These dishes include choice of chicken, TOM YUM . 12 / 15 beef, tofu, or vegetables. For choice of Spicy broth seasoned with aromatic shrimp, add $2. lemongrass, Kaffir lime, lime juice, and chili. PAD THAI . 13 Choice of chicken breast and mushrooms Rice noodles, tofu, Chinese chives, tamarind ($12) or shrimp and mixed mushrooms ($15). sauce, bean sprouts, and egg. Served with TOM KHA . 13 / 16 crushed peanuts and roasted chili. A rich coconut soup with lemongrass, Kaffir PAD SEE-EW . 13 lime, galangal, lime juice, and chili. Choice Flat rice noodles, egg, garlic, and Chinese of chicken breast and mushrooms ($13) or broccoli in a sweet soy sauce. shrimp and mixed mushrooms ($16). AUTHENTIC AND ORIGINAL DRUNKEN NOODLE . 13 THAI STREET FOOD Spicy pan-fried flat rice noodle with basil, AT GRAND CENTRAL MARKET bell peppers, and bean sprouts. Noodle Soups RAD NA . 13 KHAO SOI . 12 Flat rice noodles stir fried in soy sauce, * * OPEN FOR TAKEOUT * * Northern Thai dish. Free range chicken topped with Chinese broccoli and soy bean thighs braised in curry broth, served over gravy sauce. egg noodles with shallots, chili oil, pickled mustard greens, and onion. PAD WOON SEN . 13 For carryout orders, Glass noodle stir fried with eggs, onion, HOY KA . 10 call (213) 200-1341 tomatoes, carrots, mushroom, and cabbage. Rice noodles with pork meatballs, ground Head to our counter for pickup, pork, sliced pork, bean sprouts, green beans, OR call us from the Hill Street peanuts, cilantro, and green onion in our Stir-Fried entrance of Grand Central Market spicy house broth.
[Show full text]
Mamweb: Regional Styles of Thai Cuisine
Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season.
[Show full text]
100 Best Cheap Eats
100 BEST CHEAP EATS Deep-dish slice Roast beef and brie sandwich Singapore noodles Currywurst 1 26 51 76 DOUBLE D’S SANAGAN’S MEAT LOCKER NOODLE DELIGHT OTTO’S BERLIN DÖNER $6. 1020 GERRARD ST. E., 416-727-5411. $6. 176 BALDWIN ST., 416-593-9747. $8.35. 2555 VICTORIA PARK AVE., 416-492-9734. $8.95 fOR A smALL. 256 AUGUSTA AVE., $7. 1256 DUNDAS ST. W., 416-901-5499. 647-347-7713. Heart and liver kebabs Pork souvlaki 52 The spicy classic 27 ARZON SUPER MARKET Nanban chicken box 2 FLORIDA GREEK RESTAURANT 77 P.G CLUCKS $4.50. 940 PAPE AVE., 416-422-2567. $2.99 eACH. 6103–6107 YONGE ST., 416-222-4726. GUSHI $7. 610 COLLEGE ST., 647-925-2226. $10. 707 DUNDAS ST. W., 647-569-7070. Malaysian street noodles Palak paneer Smoked salmon and cream 28 53 Porchetta sandwich 3 ONe 2 sNACKS KING PLACE 78 cheese bagel $9.49. 231 SHERBOURNE ST., 647-352-0786. CARVER $7. 8 GLEN WATFORD DR., UNIt 26, 647-340-7099. THE BAGEL HOUSE $8.95. 101 PETER ST., 647-748-1924. $6.99. 1548 BAYVIEW AVE.; PLUS FOUR Sausage roll OTHER GTA LOCATIONS, 416-481-8184. Original fried chicken 54 29 BRICK STREET BAKERY Curried chicken noodles HOT STAR LARGE FRIED CHICKEN 79 $9.99. 374A YONGE ST., 647-748-6660. $3. 27 TRINITY ST., 416-690-9100; PHO MI VIET THAI Meat roti PLUS THREE OTHER GTA LOCATIONS. $7.50. 2354 MAJOR MAcKENZIE DR., 4 QUALITY BAKERY MAPLE, 905-417-5284. $2.50. 1221 MARKHAM RD., 416-431-9829.
[Show full text]
City Escapes
AN EXCLUSIVE FLIGHT CENTRE COLLECTION CITY ESCAPES Our best city breaks packaged all in one place Featuring Hong Kong, Singapore, Bangkok, Auckland, Christchurch, Queenstown, Sydney & Melbourne TIME FOR fun! Take in all the sights and excitement of some of our favourite cities - minus the stress - with our Flight Centre Collection City Escapes. From A to S (Auckland to Sydney, that is) , our City Escapes provide the perfect short break in a vibrant metropolis either in Australia or overseas. You could watch the nightly Victoria Harbour light show from a sky-high Hong Kong bar or enjoying the great outdoors and lively atmosphere in picturesque Queenstown – your City Escape is full of exciting possibilities. A Flight Centre Collection City Escape is an opportunity to leave your cares behind. Our easy, hand-picked packages take care of all your flights, hotels, transfers and experiences, so all you have to do is enjoy all your chosen destination has to offer. Choose your airline, hotel and up to two preferred tours from a choice of five, and we’ll take care of all the details. With popular city destinations in Asia, Australia and New Zealand such as Auckland, Bangkok, Christchurch, Hong Kong, Melbourne, Queenstown, Singapore and Sydney to choose from, we’ve selected our tried-and-tested hotels and experiences to ensure you enjoy your stress-free Flight Centre Collection City Escape, any time. Each city location is renowned for its iconic sights, shopping opportunities, cultural experiences, nightlife options or must-do activities, ranging from wine tasting to wilderness experiences. From buzzing metropolises in Asia to popular capitals in Australia and fun-filled hotspots in New Zealand, a Flight Centre Collection City Escape is just what you need for a stress- free getaway.
[Show full text]
Chicken Khao Soi Ingredients
Chicken Khao Soi with Crispy Wonton Noodles Chefs, this delicious northern Thai meal is the perfect ﬁ x for a cold night. Juicy chicken, hearty kale and fresh, springy wonton noodles form the base of the khao soi, which gets enticing depth and pleasant heat from yellow curry powder (known for its milder ﬂ avor and lighter color). For an irresistible garnish, we’re pan-frying some of the wonton noodles , lending satisfying crunch to every bite. Blue Apron Wine Pairings Vinum Riesling, 2015 Scharf Farms Pinot Gris, 2015 Ingredients 2 Boneless, Skinless Chicken Breasts 6 Ounces Fresh Wonton Noodles 1 Bunch Kale 1 Lime 1 Yellow Onion Knick Knacks 2 Tablespoons Yellow Curry Paste 1 1-Inch Piece Ginger 1 Tablespoon Coconut Palm Sugar ¼ Cup Coconut Milk Powder Makes: 2 servings Prep Time: 15 minutes | Cook Time: 20–30 minutes For cooking tips & tablet view, visit blueapron.com/recipes/1047 Recipe #1047 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/1047 1 2 Prepare the ingredients: Make the crispy noodles: Wash and dry the fresh produce. Heat a medium pot of salted In a large, high-sided pan (or pot), heat a thin layer of oil on water to boiling on high. Peel and thinly slice the onion. Peel and medium-high until hot. Using your hands, carefully separate mince the ginger. Remove and discard the kale stems; thinly slice the noodles. Once the oil is hot enough that a noodle sizzles the leaves. Using a peeler, remove the lime rind, avoiding the white immediately when added, add ¼ of the noodles in a single, even pith; mince the rind to get 2 teaspoons of zest (or use a zester).
[Show full text]
ASIAN NOODLE SOUPS Our Focus on Population Reach Understanding the Size of the HAUTE DOGS Audience Exposed to a Food Trend Helps Us Determine Its Trendreach
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) At Campbell we know that staying on the pulse of what people are eating and how their tastes are evolving requires more than a look at data points. That’s where our Culinary TrendScape program and our global team of chefs and bakers come into play. In a market where trends are turning up and gaining momentum at an increasing rate, our company looks to CCBI to identify growth opportunities that are rooted in culinary insight. Our integrated approach to tracking food trends relies on the expertise and intuition of our highly trained team, along with other sources including insights from our trusted industry partners. CS Throughout the year, our chefs and bakers draw inspiration from the people and places they TOPI encounter on the job and bring those ideas back to the kitchen. We kick off a dialogue OT H These themes are that’s rooted in our established methodology, take close look at the cultural shifts that 16 the driving force 0 behind this year’s drive trends—“hot topics” shaping the marketplace—and then hone in on the top trends 2 top trends that excite our palates most. This 2016 Culinary TrendScape report is the third we’ve published, and offers our Authenticity unique point of view on the year’s top ten North American trends, from Cooking with Back to Basics Fire to Caramel. Some of these trends may even inspire future Campbell products, as Conscious Connections they serve as a springboard for inspiration that drives creative product development Discovery & Adventure across our business platforms.
[Show full text]
Alaska Pollock Khao Soi
Alaska Pollock Khao Soi Preparation Time: 0 minutes Cook Time: 0 minutes Servings: Serves 4 Ingredients: 1 tbsp coriander seeds, whole ¼ tsp green cardamom seeds (or 1 pod) ½ tsp cumin seeds ¾ cup shallots, peeled 7 garlic cloves 3 tbsp lemongrass, tough outer layer removed, sliced thinly 1 fresno chile pepper, stem removed 2 tbsp ginger, peeled, sliced 1/8” against the grain 1 tbsp turmeric root, fresh, peeled, rough chopped ¼ cup water 2 tbsp vegetable oil or 75/25 oil blend 2 cups coconut cream 2 galangal root, ¼” medallion (optional) 2 lime leaves 2 tsp light brown sugar 2 tbsp fish sauce 2 tsp soy sauce 2 cups chicken stock 4 Alaska pollock fillets, 6 to 8 oz. portions 4 nests egg noodles for boiling 1 nest egg noodles for frying 1 cup sugar snap peas, cut into 1” pieces, blanched or steamed 1 ½ cups bean sprouts ¼ cup red onion, sliced 1/8” 4 lime wedges ¼ cup cilantro, washed, rough chopped 1 tsp dried chili flakes Description: By Chef Jeremy Bringardner "I like using Alaska Pollock for this thai curry, due to its firm, meaty texture. Khao Soi is often made with chicken, beef, or pork, so this fish makes for a nice meaty alternative. Its texture stands up to the varied textures throughout the dish, and the mild flavor works well with everything going on in this rich, spicy, and intensely flavorful noodle soup!" - Chef Bringardner 1 / 2 Curry paste Add the coriander, green cardamom, and cumin seeds to a pan and toss occasionally over medium heat until fragrant and toasted.
[Show full text]
CATERING MENU Chef’S Specials Half Pan Feeds 10-12/Full Pan Feeds 18-20 ANTS CLIMBING TREES..……………………
CATERING MENU Chef’s Specials Half Pan feeds 10-12/Full Pan feeds 18-20 ANTS CLIMBING TREES..…………………….......................................................................... 14 Half | Full Clear Glass Noodles, Ground Wagyu Beef, Chinese Szechuan Seasoning, Starters Pickled Bean Sprouts SZECHUAN CHICKEN WINGS. 55 | 95 Spicy Szechuan seasoning, sweet ginger, pickled green onions, cilantro GENERAL TSOJI CHICKEN….……………………........................................................……… 15 Sweet And Spicy Chicken, Sauteed Vegetables, Fried Rice KOREAN PORK RIBS 60 | 110 Sweet Gochujang sauce, assorted house pickles PORK TENDERLOIN KATSUDON…………….....................................................……….… 19 65 | 120 Panko Fried Pork, Crabfat Fried Rice, Soy Dashi, Scrambled Egg CHEF DUMPLINGS (35/70 DUMPLINGS) House made pork dumplings, Sweet Soy DRUNKEN NOODLES…….….………..........................................................…………………… 18 Seared Sirloin, Homemade Rice Noodles, Kale, Brussel Sprouts, Serrano, Sunny Entrees BUTTER CHICKEN. 70 | 120 Up Eggs Chicken thigh, Indian spices, coconut crème fraiche, mint BUTTER CHICKEN………………….………………...........................................................……… 17 MAPO MUSHROOM 80 | 130 Sautéed Chicken, Indian Curry, Basmati Rice, Coconut Crème Fraiche, Mint Lions Mane mushrooms, spicy Szechuan, fermented black beans, fried shallot (Vegetarian) MAPO MUSHROOMS..………………………….........................................................……........ 20 Maggie Farms Lions Mane Mushrooms, Spicy Szechuan, Fermented Black CRISPY
[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]
Northern Thailand (Chapter)
Thailand Northern Thailand (Chapter) Edition 14th Edition, February 2012 Pages 112 PDF Page Range 294-405 Coverage includes: Lamphun Province, Lamphun, Around Lamphun, Lampang Province, Lampang, Around Lampang, Chiang Rai Province, Chiang Rai, Around Chiang Rai, Mae Salong (Santikhiri), Mae Sai, Around Mae Sai, Chiang Saen, Around Chiang Saen, Chiang Khong, Phayao Province, Phayao, Phrae Province, Around Phrae, Nan Province, Nan, Around Nan, Phitsanulok Province, Phitsanulok, Around Phitsanulok, Sukhothai, Around Sukhothai, Kamphaeng Phet Province, Kamphaeng Phet, Tak Province, Mae Sot, Mae Sot to Um Phang, Um Phang & Around, Mae Sot to Mae Sariang, Mae Hong Son Province, Mae Hong Son, Around Mae Hong Son, Pai and Soppong. Useful Links: Having trouble viewing your file? Head to Lonely Planet Troubleshooting. Need more assistance? Head to the Help and Support page. Want to find more chapters? Head back to the Lonely Planet Shop. Want to hear fellow travellers’ tips and experiences? Lonely Planet’s Thorntree Community is waiting for you! © Lonely Planet Publications Pty Ltd. To make it easier for you to use, access to this chapter is not digitally restricted. In return, we think it’s fair to ask you to use it for personal, non-commercial purposes only. In other words, please don’t upload this chapter to a peer-to-peer site, mass email it to everyone you know, or resell it. See the terms and conditions on our site for a longer way of saying the above - ‘Do the right thing with our content. ©Lonely Planet Publications Pty Ltd Northern Thailand Why Go? Lamphun .......................298 Northern Thailand’s ‘mountainous’ reputation may cause Lampang .......................300 residents of Montana or Nepal to chuckle, but it’s the fertile Chiang Rai .....................308 river valleys between these gloriﬁ ed hills that served as the Mae Sai .........................320 birthplace of much of what is associated with Thai culture.
[Show full text]
Appetizers Salads Soups Rice & Noodles Stir-Fries
Boat Noodle Soup 13.95 Khao-Soi (Curry Noodle) 14.95 Traditional Thai noodles soup with Tender shredded chicken in an amazingly SALADS sliced beef, beef ball, bean sprouts, fragrant coconut-curry broth with soft rice APPETIZERS cilantro, onion, basil and fried garlic. noodle, bean sprout, red onion, cilantro, Papaya Salad (Lao or Thai style) 12.95 Tom Yum Noodle Soup 14.95 lime and top with crispy noodle. Traditional Thai salad with sliced Traditional Thai hot & sour noodle soup RICE with ground pork, shrimp, fish ball, bean Crispy Spring Rolls(4) 8.95 papaya, cabbage, green bean, tomato, sprouts, cilantro, onion, ground peanut Thai Fried Rice Deep-fried vegetarian spring rolls carrot, & peanut. (Lao-spicy and salty and fried garlic. Wok-fried rice with egg, onions, carrots, tomato and served with sweet chilli sauce. Thai-sweet and sour) broccoli. Fresh Summer Rolls (3) 8.95 Grilled Chicken Salad 13.95 Spicy Basil Fried Rice Rice paper wrapped with carrot, (Shrimp Mixed greens, cucumber, red onions, RICE & NOODLES Wok-fried rice with onions, red bell pepper, green onions, tomatoes with house lettuce, mixed greens, cilantro, bean 10.95) jalapeno, green beans, basil and garlic chilli sauce. sprout and mint leaves served with sauce. Chicken, Pork, Beef, Tofu or Mixed Veg 13.95 Pineapple Fried Rice sweet chilli sauce & peanut sauce. Larb Salad 12.95 Shrimp or Squid 15.95 Wok-fried rice with egg, pineapple, onion, carrots, Ground chicken with mint leaves, Satay(4) 8.95 Seafood Combination 17.95 cashew nuts and curry powder. cilantro, red onions, green onion, rice Skewers of seasoned chicken served For a combination of items, add $2.00 for each extra item Vegetarian Fried Rice 13.95 powder, cooked & tossed with lime with peanut sauce & cucumber sauce.
[Show full text]
Tourist Industry Promotion: Aim to Introduce Thai Foods Matching with Northern Program’S Tours to Serve Sustainable Tourism
TOURIST INDUSTRY PROMOTION: AIM TO INTRODUCE THAI FOODS MATCHING WITH NORTHERN PROGRAM’S TOURS TO SERVE SUSTAINABLE TOURISM by Surachai Jewcharoensakul Faculty of Education, Kasetsart University, Bangkok, 10900, Thailand Thai Home Economic Association, Bangkok, Thailand E-mail: [email protected] ABSTRACT The promotion of Tourist industry and “Thai food to the world” became as an impacted of socioeconomic development in Thailand, due to the tourist industry had become important part to bring about the economic growth in Thailand, included such businesses; hotels, restaurants, logistic and souvenirs’ business. Which stake holders of the whole process of tourist industries of government and privates sectors needed to concern to encourage tourist destination, to say longer and to satisfy traveling in Thailand. The objective of the study was to find 1) To survey tours’ companies in Thailand located in such part of the nation 2) To survey the symbol and characteristic of food in the Northern provinces of Thailand, in order to indicate as culinary tourism in the future and 3) To survey local ingredients and cooking style of Northern foods, which indicated as symbol and characteristic of food in the Northern provinces of Thailand. The population was tours companies’ owners and restaurants’ owners. Tour’s companies registered list with Thai Tourist Office, traveling brochure and Interviewing was tool for data collection. The result of the study revealed that all most half of the tours’ companies in the Thailand had established in Bangkok and central part of Thailand, most of the tourists always stop in Bangkok, then extend traveling to the country side later.
[Show full text]