March 9, 2009

Ko Kret, Nonthaburi Province

Ko Kret
Ko Kret or Kret island in the Chao Phraya River was created from the digging of a canal around a cape of the Chao Phraya River. In 1722, during the reign of King Thaisa of Ayutthaya, the island was called Khlong Lat Kret Noi which means a shortcut to Kret canal. Later, the current diverted, making the canal larger and turning the cape there into an island.
Ko Kret has prospered since the Ayutthaya period as evident from the many temples on the island that are from that period. However, it may have been deserted when the Burmese sacked Ayutthaya. When Ayutthaya was reclaimed, King Taksin the Great relocated the Mon people who found religion here. The Mon people on the island came during the Thon Buri period and during the reign of King Rama II.
Chao Phraya Express Boat Co., Ltd. organises one day trip cruising to Koh Kred from Sathorn Pier every Saturday and Sunday. Prices: Adult 300 baht, Child 250 baht. For more information call 0 2623 6143 or 0 2623 6001-3, 0 2225 3003, 0 2222 5330 ext. 106 or visit : chaophrayaboat.co.th
Attractions on Ko Kret : Wat Poramai Yikawat or Wat Pak Ao has many interesting things to see. There is a small castle with a five tiered roof at the temples landing. It used to house a Mon coffin of a former abbot.
The fascinating convocation hall is decorated with items imported from Italy, a style that was popular during the reign of King Rama V. The king wished to preserve some of the traditional ways and commanded that this temple have prayers in the Mon language. Nowadays this temple is the only one that keeps the Buddhist scripture in this language. The main Buddha image here is in the Man Wichai posture, the work of Prince Praditsathanworakan who also made the Siam Thewathirat Buddha image. King Rama V praised this images beauty because its face seems alive. Another Mon characteristic here is the Mon-style pagoda that is a replica of Phra That Chedi Mutao in Hongsawadi that is highly revered by all Mons and houses the holy relics of Lord Buddha.
The chapel enshrines a reclining Buddha of the late Ayutthaya period that is decorated with striking mural paintings of royal insignias drawn by Prince Prawit Xumsai. Behind the building is a Buddha image of the province called Phra Nonthamunin from the late Ayutthaya period in the meditation posture on a Mon pedestal (Chong Phara) made by local artisans. In front of the building is a marble Buddha image that Sang Sew Sun, a Burmese, presented to King Rama V. The building is open daily during 08.30-16.30 hrs.
The museum exhibits artifacts that include earthen Buddha image, glassware, porcelain, and the Hem in particular. The Hem, a Mon-style coffin, which was made by Colonal Chatwat Ngamniyom, is considered a masterpiece of art. Its superb design and aluminum plate carving have been delicately done. It is believed that the Mons had copied the coffin style of Lord Buddha, which had a straight base, wide top, and narrow sides. The drawing of this coffin is shown in the museum. The Hem usually contains a dry corpse. A monks Hem has a window for onlookers to see the corpse inside.

Pottery, available at Ko Kret. This tiny island in the Chao Phraya River is famous for its distinctive style of pottery which dates back many centuries. Ko Kret pots are known for their fine, red-black glazed surface and intricate design.
credit : tourismthailand.com

March 1, 2009

Tom Yam Goong (Hot and Sour Prawn Soup)

Tom Yam Goong (Hot and sour prawn soup)

Straw Mushrooms
Thai name : Het Fang (เห็ดฟาง)Scientific name : Volvariella volvacea (Bull.Ex.Fr.)Sing













Tom Yam Goong (Hot and sour prawn soup)

Ingredient 
6 prawns (shrimp) shelled and deveined
200 grms. Mushrooms cut in to pieces or in thirds (haled or whole)
3 cups chicken stock
1 Lemongrass stem cut into sections and crushed
3 tablespoon, fish sauce
2-3 Kaffir Lime leaves, torn into pieces
5 slices fresh or dried galanga
5-6 hot chillies, slightly broken with peslte
2 coriander plants, chopped coarsely

Preparation
1. Shell and devein the shrimp and remove all inedible parts.
2. Heat the stock in a pot. When it is boiling, put in the Lemongrass, Galangal, Kaffir Lime Leaves, then add the shrimps. When this is cooked, put in the Mushrooms.
3. When the Mushrooms are done. Season with Fish Sauce, Chillies, Chilli Paste, Condensed Milk, take the pot off and add Lime Juice, Presley.
4. Dip the soup, put in Coriander Leaves and serve hot.

Tom Yam Goong (Hot and Sour prawn Soup) could be omitted roasted chilli paste and condensed Milk and serve hot.

February 25, 2009

Herbs and Spices for Thai Foods

Thailand Travel : The Land of Smiles
http://smiling-holiday.blogspot.com

Herbs and Spices for Thai Foods



English name : Chillies
Thai name : Phrik (พริก)
Scientific name : Capsicum Annuum L.
Family name : Apiaceae

Chillies is more important for Thai Foods. Its' hottes we called
"Phrik Khinu Suan"



English name : Kaffir Lime Leave
Thai name : Bai Ma Krut (ใบมะกรูด)
Scientific name : Citrus Hystrix L.
Family name : Rutaceae


Kaffir Lime Leave
Good for Tom Yum and Thai style Salad. The point is smell when you torn and or shredded and put into Tom Yum and Thai style Salad.


English name : Galangal
Thai name : Kha (ข่า)
Scientific name : Alpinia Galangal
Family name : Zingiberraceae

Galangal
It's white meat. Fragrant and Aroma than ginger. Normally added to fish soup, tom yum, curry pastes and spicy foods for nice taste.


English name : Lime
Thai name : Manao (มะนาว)
Scientific name : Citrus Aurantifolia L.
Family name : Rutaceae

Lime
Lemon flavoring in sour taste and nice aroma. Pour some with your flavorite soup for nice taste.


English name : Parsley, Sawtooth Coriander
Thai name : Pak Chee Farang (ผักชีฝรั่ง)
Scientific name : Eryngium Foetidum L.
Family name : Umbelliferae

ParsleyParsely is tasteless frangrance.
Used in Thai cooking.




English name : Coriander, Cilantro
Thai name : Phak Chi (ผักชี)
Scientific name : Coriandrum Sativum L.
Family name : Apiaceae

Coriander
Eat combination with Thai Foods and make it more good taste.




English name : Lemon Grass
Thai name : Ta Khrai (ตะไคร้)
Scientific name : Cymbopgon Citratus
Family name : Gramineae

Lemon Grass
Lemon Grass is spicy and bitter. The lower part of the stalk is used for
flavoring mainly. Good for Tom Yum and Thai style salad.

February 17, 2009

Farm Chokchai (Khao Yai), Nakhon Ratchasima Privince, Thailand

Farm Chokchai location just 159 kg. from Bangkok, where
you can get a feel of farm life in the standard large dairy cattle farming. In place of real farm life and having hands on experience with the help of tour guiders.  

Farm Chokchai is the largest and most efficient dairy farm in Southeast Asia.



 




address :  Farm Chokchai K.M. 159-160 Moo 2 Friendship Highway, Pak Chong, Nakhon Ratchasima, Thailand

February 9, 2009

Rose Postage Stamp for Valentine's Day


Rose Postage Stamp now available in Valentine Festival. The characteristic rose postage stamp is embossed and nice smell and keep longer.
Date of Issue : February 6, 2009
Denomination : 5.00 Baht
Quantity : 1,600,000 pieces
31 x 31 m.m. (Measured from perforation to perforation)
Designer : Mayuree Narknison
Printing Process : Lithography
Colour : Multi-colour
Sheet Composition : 20 stamps per sheet
Purity, Friendship and Tranquility
Roses originated in Persia and they spread to India. There is no evidence as to when roses were brought into Thailand. However, a record of the French Ambassador to the Court of King Narai the Great states that roses had been seen in Ayuthaya.
There are many versions of the legends about the birth of roses but all of them say the same thing - originally there were only white roses, then something happened and red roses appeared.
- Vol. 2009 issue 1, Thai Stamp Bulletin
Thailand Post