In the Chinese Pharmacopoeia. They also mixed millet with rice and boil the rice to eat every day to nourish. More good to know , Millet lubricate the stomach and intestinal edema resolve chronic rheumatism. Also believe that eating boiled millet, sugar can be solved in hot body when fever.

Thai Millet

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How to cook Thai Jungle Curry
1. While this curry is traditionally made in a wok (by simmering the meat in the sauce), I find it’s easier in the oven where it won’t burn or dry out. Preheat oven to 375 degrees.
2. Place all curry sauce ingredients in a food processor. Process well to form a sauce. If using a smaller chopper:only add a little of the coconut milk – just enough to keep the blades moving. The rest can be added later, along with the chicken.If you don’t have a food processor or chopper: finely mince the ingredients and then stir all together in a bowl with the coconut milk to create the curry sauce.
3. Place the chicken in a casserole dish and pour the curry sauce over top. Mix all together. Cover the curry and place in the oven for 1 hour. If adding vegetables: Remove curry after 45 minutes and add your vegetables, then return to the oven to bake for 15 more minutes.
4. Check the curry after 1 hour, ensuring the chicken is well cooked. If needed, return to the oven for another 10 minutes or until chicken is well done.
5. Before serving, stir sauce well and do a taste-test. If not salty enough, add a little more fish sauce (1/2 Tbsp. at a time) . If not spicy enough, add more chili or chili sauce. If too spicy, add a little more coconut milk or plain yogurt. If too sour for your taste, add a little more sugar.
6. Serve right in the casserole dish, or for more formal occasions, scoop the curry into a serving bowl or onto individual plates. Top with generous amounts of fresh coriander and basil, and thin strips of fresh red chili. Also, a small ‘branch’ of green peppercorns can be added as a pretty garnish. Serve with plain rice

Thai Spicy Jungle Curry

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So Hot chili

Purple Yam or Purple Sweet Potato
Purple yams are available in the fall at your local Asian/Chinese market, and make a nice change from regular yams. Or combine the two for a colorful and good-for-you. The inside was so beautiful – light purple and juicy, almost like a fruit. This is unexpected, as the outside skin looks brown and dull, like any other yam. The Purple Okinawan Sweet Potato (pictured) can be found across North America at your local Asian or Chinese market, and even at some regular grocery store chains. Look for it in the fall and winter. Like regular yams, purple yams are extremely good for you. High in potassium, plus B6, vitamin C, fiber, plus antioxidants, purple yams are truly one of nature’s wonders.

Sweet Purple Potato

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Thai Coconut Shrimp

Thai Coconut Shrimp

Imagine biting into a succulent deep-fried shrimp covered in a light tempura-like batter flavored with the taste of coconut – scrumptious! This Coconut Shrimp recipe is fantastic to serve as an appetizer, tapas plate, or party food. Excellent eaten on its own, or served with sweet chili sauce or my own fresh mango dip (see recipe for link). Note that this coconut shrimp recipe also includes instructions for a gluten-free version, so no one has to miss out. ENJOY!
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: SERVES 3-4 as an Appetizer

Ingredients:
* 10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
* 1/2 cup regular white flour (OR for gluten-free diets: 1/4 cup rice flour + 1/4 cup cornstarch)
* 1 tsp. baking powder
* 1/4 tsp. salt
* 1/4 to 1/2 tsp. cayenne pepper, to taste
* 1 egg
* 1/3 cup ice water, or cold water
* 1/2 cup dry shredded unsweetened coconut (baking-type)
* 1 cup coconut oil, OR canola, corn, or other high-temperature oil for deep-frying

Preparation:
1. Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
2. Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper.
3. Crack the egg into the flour mixture, then add the water, stirring to break the yolk and form a fairly smooth batter (don’t worry if there are a few small lumps).
4. Spread coconut over a plate or other dry surface, and set beside the bowl of batter.
5. Holding the shrimp by the tail, dip into the batter, then into the coconut. Place on a dry plate or a clean space of your counter near the stove. If you have a helper, you can batter and fry the shrimp in one step, which is much quicker.
6. Pour oil into a frying pan, ensuring it’s at least 1 inch deep. Set over medium-high to high heat. When you see lines of heat snaking across the bottom of the pan, test the temperature by dropping a tiny bit of batter into the oil. If it sizzles and cooks, the oil is ready.
7. Drop as many battered shrimp into the frying pan as possible at one time. Reduce heat to medium. Tip: You’ll want to cook the shrimp quickly, in just 1 or two batches (before any of the loosened shredded coconut has time to burn in the oil).
8. Cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a clean piece of parchment paper (I find parchment paper works the best, as it doesn’t stick to or tear the batter).
9. Serve hot straight from the pan

Let’s Enjoy

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There are many house have planted Bai Bua Bok in Thailand. Because the benefits of Bai Bua Bok leaf is nutritious. Vitamin A is very high. Nourishes the eyes and contains more calcium, too. There is also a vitamin B 1 is higher than many other kinds of vegetables. Also has the quality of drugs, Solving bruised in. Bruises are healing well. Solving in hot dry Reduce maintenance headache unilateral brain to solve high blood pressure cure fatigue fatigue and maintain heart element Care diuretic

In pharmacological studies to search for active ingredients. Or find a different active ingredient contained in the leaves of Centella asiatica leaves showed that the compounds are glycosides (Glycosides) effective against several types of reaction from oxidation. (Antioxidation).

This results in reducing the degeneration of cells of various body organs.
They also found that compound glycosides from leaves of Centella also resulted in accelerating. Substance collagen (Collagen) is the structure of the skin was used for the purpose of stimulating the wound heal faster.

Who should eat
- People are at risk of disease, memory loss, such as the elderly postmenopausal women.
- Those who are of working age to the brain greatly And to enhance memory.
- Those with high stress from hard work.
- People with skin disorders. Symptoms bruises and skin inflammation in muscle
- Patients after surgery. It accelerates wound healing faster.

And for women who age 30 years up and are worry about wrinkles on the face boundaries. This herb is quite good to help you

Just take the fresh juice of Bai Bua Bok herb then use cotton wet put them all over your face and left about 15 minutes then rinse paint ,Do every day before going to bed. water from Bai Bua Bok will stimulate the creation of collagen and elastin. This will reduce facial wrinkles. But you need to do regularly, not just 2-3 times, then it yielded results. And all ages can take advantage of Bai Bua Bok

source from Wikipedia

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Foods that can help to blow Snot away and good for nasal congestion and make it clear, is spicy food,

Containing ingredients such as chili pepper based hot chili pepper chili. But if people do not eat spicy. This is a still difficult to be able to eat spicy food. There are many spicy food that you many know well such as Tom yum gung or Thai curry, only add a bit more chill more than usual, eating ginger with soup with spicy chili . Or eating spicy mixed vegetable soup

Eating foods containing chili or spicy foods do not need to eat every meal or strict meal, only a day or two meals a day that enough thought. Onions and garlic treat Sore throat and Throat irritation symptoms.

However, should drink enough water and rest a lot together with the meal to be completed.

Spicy

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We only allow web pages that have some connection with our blog and no adult sites please. If Google approves you, we approve you as well.

Exchange links with other sites is a good way to get more traffic and Page Rank.

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Buy the beef from the shop and if you want to make this dish easier, ask the butcher to slice the beef for you. I think it’s the best way and very fast for the butcher to do it because they already have the slice machine and they have the slice service already, so why do you have to waste your time slice it yourself.

After you get the beef in the perfect size, put the salt on each piece and leave it together for half an hour. Turn on the oven in lowest level. It should not take you longer than 1 – 1.5 hour to make this dish done.

Beef Jerky Thaialnd

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As we all know, if we want to get good fresh things, we have to go to the place where that good fresh things are from. In addition, if I want seafood, so of course I have to go to the sea. It’s always enjoyable for me to eat seafood. However, nothing can beat eating seafood at the beach with sea view. Everything seems to be paradise at that moment. I just had chance to do that a few days ago, eating seafood at the beach.

Seafood at the beach

Seafood at the beach is very fresh because they have them alive in the tank, once the customers make an order, they will take the seafood up from the tank and cook right away according to the amount that the customer’s order. The good thing of eating seafood at the beach is that even the chef is not a good cooker; you will at least enjoy the seafood because it is so fresh. Therefore, the must-have orders are the steamed seafood like steaming crab or shrimp because these orders will never go wrong even the chef is bad.
There are not so many restaurants in Chanthaburi beach comparing to other beaches in Thailand. I think it might be because the number of the tourists is still very low and most of the tourists there are Thais too. The way Thais eat when they go to the beach is that they cook by themselves; just buy the fresh seafood from the market. By the way, you can still find some restaurants in Chanthaburi no matter what, even on the weekdays but do not expect the wide range of choice. The restaurant I went to last time was a small restaurant next to the resort I stayed. I ordered fried rice and half kilogram of steaming crabs. The fried rice was not that good but steaming crabs were heaven. Every single crab I had had eggs inside it.

Fruit from Chanthaburi

However, the best food you can get from Chanthaburi is not seafood but Fruits. Fruits here are very fresh and they have it all year long. Most of the sellers will come to Chanthaburi to buy fruits and deliver it to all other cities like Bangkok and other provinces nearby.

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Chili also has Capsicum in it and that capsicum has the qualification in burning fat inside the body. Western people might not get use to spicy food. You don’t have to eat as spicier as Thais but you can try by adding a little bit of chili in your Thai food next time. A little bit spicy is good and you will know that spicy food is not bad at all. Thai born to eat spicy food, chili is something you never miss in any Thai dishes.

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