Siam la

CUISINE
A TOUCH OF THAI CUSINR

DECEMBER 2012 VOLUME 1, ISSUE 1

RESTAURANTS of BANGKOK
1. Sala Rim Naam Mandarin Oriental, Bangkok
Lying across the river from the hotel, Sala Rim Naam offers a delicious choice of Thai dishes. Housed in a richly decorated pavilion built in the traditional Northern Thai style, Sala Rim Naam is the setting for a unique cultural experience a classical Thai dance show performed every night.$$$

Looking for some mouth-watering Thai Cusine ? Here in Bangkok, theres hundreds of authentic Thai restaurants located in this city. From a street -side food to a classy Thai-style restaurant, what to choose? With our very special first edition of this magazine, here are our favorites.

2. Bo.lan 42 Sukhumvit Soi 26. 02 -260-2962 Trained by David Thompson, Bo and Dylans authentic Thai cuisine has definitely not been made redundant by the MichelinStar chefs arrival in town.

- Switt Jangyodsuk

$$$

THE FUSION FOOD

THE WONDERFULNESS OF CUISINES..

Fusion cuisine blends the culinary traditions of two or more nations to create innovative and sometimes quite interesting dishes. It tends to be more common in culturally diverse and metropolitan areas, where there is a wider audience for such food. Some common examples of fusion cuisine include Pacific Rim cuisine and Tex-Mex food. Critics of the practice sometimes call it confusion cuisine, arguing that chefs rely on novelty to carry the food, along with the American coasts. Some of the most well known fusion cuisine combines European and Asian foods. These cultures have wildly divergent culinary traditions, and combining the centuries of cooking tradition of both continents can sometimes result in astonishing dishes. Vietnamese spring rolls might be found on the menu of a French restaurant, while a wasabi reduction sauce might be used on a pot roast. Sometimes these experiments are wildly successful, while in other cases they are less delightful.It is beyond doubt that food is part of any congregation became part of a social occasion or reason to celebrate themselves. Typically, the Western culture, which is the normal food in a restaurant that contains the main dish and dessert start. But in Thailand itself is a bit different about Thai food is not just for one dish. Current is

a general collection shares the same plate together. So, better than a lot of guests around a table together than to enjoy one or two foods alone is unfortunate in the country.One of the great things about Thai food is that they never leave leftovers out, as they view it as ominous and do enraging to muse 'god of rice,' in general there are four flavors in Thai food, sweet salty a sour and spicy. Food is satisfied only when it has all four flavors. Most Thai dinner, including meat, fish, noodles and vegetable soup, followed by desserts, including fresh fruit and rice cakes with color. Besides food snackers include chicken or beef satay, spring rolls, fresh salads with spicy dips. When the art of Thai food is combined with the fusion food it creates many new gourmet dishes which didnt loses any of its culture and art but when it combines with another cuisine of food full of cultures it creates a great deluxe dish.

-Phurichya J.

Royal Thai Dessert

Seeking back O_O
During Somdet Phra Narai (19561688) period, there were many Western countries came to Siam or Thailand. Including Maria Guyomar de Pinha, a half-blood of Portuguese and Japanese. She was a foreign lady who introduced several exotic Thai. She was put in charge of the royal household kitchen where she was responsible in making desserts for the royal family and their foreign. This provided her with an opportunity to teach women in the palace the art of cooking. Her well known desserts are egg yolkbased recipes such as thong yip, thong yord, foi thong "golden threads and sangkhaya. After that she was named as the Queen of Thai Dessert.

Date Back to the Origin

Royal Thai Desserts is the most creative cuisine style. It originated during the establishment of Ayutthaya in 1351. Royal Thai Desserts reflects, the creativeness invented by Thai noble women in the past. It is well known for the unique, delicate and elegant art which sets the dessert apart from other styles. Desserts have been among the favorites of the Thais for hundreds of years. Thai ancestors use both of a science and the art in doing to create such a difficult dessert, which other nationality find it hard to imitate.

There is both of sweet and the beauty in each kind of Thai dessert. Thai dessert has a lot of various kinds of names; each of them has a meaning which makes them special and unique. Since the knowledge of creating Royal Thai Desserts was limited, only a small group of people knew the secrets of the cuisine style. It had been practiced and inherits through royal and noble families and the servants who learned the special skills and techniques. Over generations this has been passed down to family members and friends. Most of them still remain in the present. It can be enjoyed in restaurants in Bangkok. Today many good quality restaurants produce authentic Royal Thai Cuisine. -Nalinwara Pattara-angkoon

Milkweed Flower
Princess Jurairat chose to offer this salad on the menu and named it Salad of Thai Milkweed Flower. This fresh and tasty salad is easy for us to enjoy. It takes in the very basic flavors: sweet, salty, and sour. It is wrapped in a creamy coat of reduced coconut cream. The milkweed flower buds retain their crunchiness and their pleasant smell with only a gentle and very quick blanching in sweet boiling water. This classy food can be cooked in less than 10 minutes and the princess presents it with an extra crunch of deep fried sweet shallots and garlic and decorates it with fresh red long chili juliennes and reduced coconut cream. Besides being tasty and is very easy to make, its cooking philosophy teaches us to be humble with our actions so not to obstruct the final goal, and to preserve the fundamental characters of the ingredients we use.

SALAD of THAI

INGREDIENT
5-7 medium-small fresh unpeeled shrimp (about 150 gr) 100 gr lean pork meat, sliced thinly 200 gr, milkweed flower buds (about 2 cups) 2 tablespoons deep fried crispy shallots 2 tablespoons deep fried crispy garlic 2 tablespoon granulated sugar 1 fresh red long chili cut into juliennes
1 medium size garlic clove 5-6 birds eye chilies 1 1/2 tablespoon lime juice 1 1/2 fish sauce 1/2 tablespoon granulated sugar

INSTRUCTIONS
In boiling water, cook the shrimp until it is cooked for about 1-2 minutes. Peel the shrimp and slice them halfway. Remove the black veins. In the same (boiling) water, cook the pork until it is cooked for about 1-2 minutes. Boil the water. Add granulated sugar into it. Place the flower buds on a strainer and dip the flowers in the sweetened boiling water 3 times. (1 -2 sec. each time.) Transfer the flowers immediately to cold water. Mix the cooked shrimps, cooked pork, and salad dressing together in a bowl. Add the milkweed flower buds. Mix it. Add reduced coconut cream (half of it). Add deep fried garlic and shallots. Toss everything gently in order to mix it. Add the rest of the reduced coconut cream and the red chili juliennes.

-Natnicha Imamnuaysup