King’s Birthday or Father’s Day is celebrated on December 5, the birthday of His Majesty King Bhumibol Adulyadej, the monarch of Thailand. King’s birthday is a national holiday and is celebrated all over the country with great enthusiasm. The event is used by the loyal people of Thailand to express their reverence for their King.
This is a Thai noodle dish made with flat, wide rice noodles fried in soy sauce with meat, egg, and vegetables. It calls for strips of chicken and broccoli, Chinese broccoli, or bok choy. While pad see ew can also be made with dried rice noodles, it’s traditionally made with fresh – look for fresh wide rice noodles that come compressed in a package at your local Asian food store (in the refrigerated section). If using dried rice noodles, soak them first in hot water until they are softened but still slightly crunchy to taste, as they will be fried later. This very easy recipe only takes you 15 minutes to make. We hope you enjoy making and eating it at the same time. ENJOY!
- 2 lb. (about 900 g) fresh wide rice noodles
- 3/4 lb. to 1 lb. chicken breast or thigh, cut into strips
- 2 cups Chinese broccoli (gai lan) or regular broccoli ( baby bok choy works too)
- 4 cloves garlic, minced
- 1 egg
- 2-3 Tbsp. sherry OR cooking sherry
- 1/2 cup fresh coriander for serving
- 1 Tbsp. oyster sauce
- 2 Tbsp. soy sauce
- 1 tsp. brown sugar
STIR-FRY SAUCE: (half this recipe for 1 lb. rice noodles or less)
- 1 Tbsp. soy sauce
- 1 tsp. dark soy sauce
- 2 Tbsp. fish sauce
- 1/4 tsp. white pepper
- 1 Tbsp. lime juice
- 1/3 to 1/2 tsp. cayenne pepper, OR 1-2 tsp. Thai chili sauce
- 1 tsp. brown sugar
- If your fresh rice noodles come compressed together, take some time to separate them.
- Mix together the marinade and pour it over the chicken. Stir well and set aside to marinate while you prepare the other ingredients.
- Combine stir-fry sauce ingredients together in a cup and set near the stove.
- Heat a wok or very large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add the garlic. Stir-fry 30 seconds to release the fragrance.
- Add the marinated chicken and stir-fry 5 minutes, or until chicken is cooked. When wok/pan becomes too dry, add a little sherry (1 Tbsp. at a time) to keep ingredients frying nicely.
- Add the vegetables and continue stir-frying 1-2 minutes, or until vegetables have slightly softened but are still bright green. Add 1 more Tbsp. sherry when pan becomes dry.
- Push ingredients to the side. Add another 2 tsp. oil, then crack the egg into this space. Quickly stir-fry to scramble the egg.
- Add the noodles and pour the stir-fry sauce over. Using 2 utensil and a gentle tossing-type motion, stir-fry everything together until noodles are a consistant color and have softened (about 2-3 minutes). Avoid over-frying your noodles or they will break and turn soggy.
- Taste-test the noodles for salt. Add more fish sauce until desired taste is achieved. If too salty, add more lime juice.
- To serve, gently lift noodles onto a platter and top with fresh coriander. Serve with Thai Chili Sauce on the side and ENJOY.
Try these six tips to soothe your dry skin.
1. Warm Yes, Hot No.
A steamy shower feels good, but that hot water is not a good idea for your dry skin, says dermatologist Andrea Lynn Cambio, MD.
The problem is that hot showers strip your body of its natural oil barrier, and you need that barrier to help trap moisture and keep your skin smooth and moist.
So dial down the temperature and don’t linger too long. Skin care experts recommend short, warm showers or baths that last no longer than 5 to 10 minutes.
Afterward, gently pat dry and moisturize your body.
2. Cleanse Gently.
Wash with a soapless cleanser when you shower. Cambio says gentle soaps that are free of fragrance are a great option. Products with deodorant or antibacterial additives can be harsh on skin.
You might also consider a cleanser that contains ceramides, says dermatologist Carolyn Jacob, MD. Ceramides are fatty molecules that make up the outer barrier of your skin. They help skin hold in moisture. Some skin care products use synthetic ceramides to replace those we lose with age.
Go easy on toners, peels, and other astringents made with alcohol, which is drying. When you exfoliate, don’t scrub too much or too hard, Jacob says. It can irritate and thicken skin.
3. Shave Smartly.
Shaving can irritate dry skin. As you shave unwanted hair, you’re also scraping off natural oils.
The best time to shave is after you shower, according to the American Academy of Dermatology. Hairs are softer and more pliable after bathing, making shaving easier.
Always use a shaving cream or gel, and shave in the direction the hair is growing to protect your skin.
Make sure the razor is sharp. A dull razor blade can cause additional irritation. Change your razor blades often. If you are using a blade you’ve used before, soak it in rubbing alcohol to clean it.
4. Cover Up.
Sun damage is one of the main causes behind dry skin, wrinkles, and roughness. You can help prevent that damage by wearing a broad-spectrum SPF 30 sunscreen year-round and dressing right.
In cool weather, Cambio says, be sure to “dress in layers to prevent overheating and perspiring excessively; both can irritate the skin.”
To prevent dry, chapped lips in winter, use a lip balm with SPF 15 sunscreen, and cover your lips with a scarf or a hat with a mask.
In summer, wear light, loose, long-sleeved shirts when out in the sun, and wear a 2-inch wide-brimmed hat to shade your neck, ears, and eyes.
5. Follow the Rules of Moisturizing.
The simplest moisturizing products can soothe dry skin. “Petroleum jelly makes a great moisturizer,” dermatologist Sonia Badreshia-Bansal, MD, says. Or you can use mineral oil, a favorite cream, or lotion.
If you like a very rich moisturizer, look for one with shea butter, ceramides, stearic acid, or glycerin, Leslie Baumann, MD, director of the Cosmetic Medicine and Research Institute at the University of Miami, says. “All are rich moisturizers that will help you replenish your skin barrier,” Baumann writes in her online article Winter Skin, where she also says she particularly loves glycerin.
Jacobs says that whichever product you choose, a consistent, smart moisturizing routine helps.
- Wash with a non-soap liquid cleanser, preferably one with ceramides to replenish the skin’s outer layer.
- Pat skin dry for less than 20 seconds.
- Apply a thick moisturizer to slightly damp skin within minutes of bathing to trap in moisture.
- Moisturize your hands every time you wash them so that evaporating water doesn’t draw even more moisture from your dry skin.
Finally, look for a cream with sunscreen of SPF 30 or higher to get the added benefit of sun protection. You can find moisturizing sunscreens as ointments, creams, gels, even sprays. The AAD suggests creams as your best bet for helping to combat dry skin.
6. Humidify in Winter.
Cold, dry air is a common cause of dry, irritated skin. Heating your house keeps you warm, but it also removes moisture from the air, which can make dry skin even more parched.
To replenish that missing moisture quickly and easily, use a humidifier in your bedroom, Cambio says. You can track humidity easily with an inexpensive humidity meter, called a hygrometer. Aim for indoor humidity of about 50%.
Though this recipe is one of the lesser known in the West, in Thailand, you can find it in any restaurants. With its delicate look and the delicious stuffing inside of a thin layer of egg, this eye catching dish may seem hard to make. But that is not the case. Let us show you how to properly make it so you can enjoy this yum in less than twenty minutes.
1 cup minced pork or beef
½ onion (cut finely)
½ cup cooked sweet corn seed
¼ cup string bean (sliced)
¼ cup carrot
¼ cup cucumber
2 eggs (beat)
1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
1 tbsp. minced garlic
2 tbsp. olive oil
1. Fry garlic in a hot pan with 1 tbsp. olive oil until it smells nice.
2. Add pork and cook for 10 minutes. While you cook, add fish sauce, soy sauce and oyster sauce. Mix it together.
3. Put all vegetable and stir for 2 minutes. When u finish, put the stuff in a bowl.
4. Next, beat 2 eggs and fry it on the pan. Using low temperature to create a thin layer of egg.
5. When cooked, add mixed vegetable in the middle of the omelet and fold.
Tired of breaking all those New Year’s Resolutions by February? Why not choose a resolution you can stick with AND makes you look great? Here are 5 tips on getting better skin for 2015:
- Cleanse twice a day with a glycolic acid cleanser. Why? Because dead skin cells tend to pile up on the skin, leading to a dull, flaky appearance. Glycolic acids help to gently lift dead skin cells off the skin, and stimulate new collagen formation at the same time. They also help unplug pores which can help prevent acne breakouts.
- Start a topical Vitamin A regimen. Vitamin A helps to normalize the skin cycling process, and also inhibits breakdown of collagen and elastic tissue in the skin (preventing wrinkles). Vitamin A comes in many forms such as prescription tretinoin (Renova, Retin A, Ziana, Atralin), and there are less potent versions over the counter in the form of Retinol. It should be used at night, as it can be inactivated by sunlight.
Wear sunscreen with SPF30 everyday. This is the easiest (and least expensive!) way to fight sun damage and signs of aging! UV rays from the sun break down collagen and elastic tissue, leading to wrinkles. The UVA rays cause brown, uneven spots to develop, and both UVA and UVB can lead to skin cancer. 1 in 31 light-skinned americans will develop basal cell skin cancer in their lifetime, and 1 in 67 will develop melanoma – the deadliest form of skin cancer. Sunscreen will help protect your skin when used daily.
- Seek the shade and get a spray tan or use self tanner. When you want to have some color for warmer weather, self tanners are the way to go. They look great fast, and won’t cause sun damage. Avene Bronzant Self Tanner also smells great!
- Take omega 3 fatty acids (fish oil gel caps). They are anti-inflammatory which helps with acne, eczema, psoriasis, dry skin, and skin aging. 2000mg daily is recommended.
Although satay (or sate, satae) is not Thai in origin, in Thai restaurants it is one of America’s favorite dishes. Originating in Indonesia, this hawker fare (street food) has been adopted and adapted in many Asian countries. This recipe uses chicken, the most popular type of satay, but you may also use any other type of meat like pork, beef or even tempeh. Satay is simply marinated meat, skewered, and charcoal-grilled and served with peanut sauce. What makes this recipe for Satay marinade particularly delicious is the use of whole dried spices. Dry-roasted and ground in a mortar and pestle, the flavor is tastier, fresher and bolder than ground spices. Find out the best way to dry roast spices.
- 1 1/2 lb. boneless chicken breast
- 1 tsp. whole coriander seeds
- 1 tsp. whole cumin seeds
- 1 tsp. ground turmeric
- 3-4 shallots, peeled and sliced thin crosswise
- 1 stalk fresh lemon grass, sliced thin crosswise
- 1/4 inch piece of fresh galangal
- 1 clove garlic, peeled and smashed
- 1/2 tsp. sea salt
- 2 tsp. sugar
- 20 bamboo skewers
- 2 Tbsp. cooking oil, canola or peanut
- Slice chicken into long thin slices, approximately 1/4″ thick and 2″ in length. Pat dry with paper towels.
- Dry roast coriander seeds for a minute or two in a wok over medium heat to roast lightly, stirring often.
- Grind the coriander seeds in a mortar and pestle or electric coffee grinder (reserved for spices).
- Combine all the spices with the shallot, lemon grass, galangal and garlic together in a bowl.
- Add chicken pieces to the marinade and mix well to cover meat. Allow to marinate for at least an hour or up to overnight.
- Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn.
- Skewer 2 to 3 pieces of chicken onto each stick. Grill over a hot fire until cooked through. Baste with cooking oil after turning.
The celebrations to greet the New Year in Thailand are always full of fun activities, including concerts, stage performances, fireworks displays, and a mass countdown to welcome in the New Year.
Apart from the celebrations and countdown, visitors can also welcome the New Year in a traditional Thai way by visiting a temple. The Thais believe that paying homage to the Buddha image ensures a good start to a New Year and favourable prospects of happiness and good luck.
The celebrations to greet the New Year take place nationwide and visitors can join the locals in welcoming the New Year in major cities such as:
Bangkok: Bangkok is one of the liveliest cities in Thailand to celebrate the New Year. The countdown event takes place in every corner of Bangkok but the major event venue is the Ratchaprasong Intersection in the main shopping and business district. A variety of stage performances by leading Thai artists followed by a magnificent fireworks display and the joyful sound of the countdown make a good start to the New Year.
Chiang Rai: Celebrate the New Year in Lanna style by releasing lanterns to the sky, as well as watching light and sound performances, cultural shows, and a spectacular fireworks display at the Chaloem Phrakiat clock tower in Chiang Rai city center.
Prachuap Khiri Khan: The locals and tourists at Hua Hin join hands in celebrating the New Year with live performances of various kinds of music; such as, jazz, bossa nova, and easy listening before the countdown to the New Year.
Ubon Ratchathani: Celebrate the New Year in Amphoe Khong Chiam and enjoy watching the lantern displays and light processions along the Mekong River, as well as other cultural performances; such as, the Bai Si Ritual, a traditional ceremony of the northeastern region. The highlight of the celebrations at Ubon Ratchathani is the release of floating lanterns and greetings to the first sunrise of the New Year at Pha Chana Dai, the most easterly point in Thailand.
Whether you’d like to go for traditional celebrations or fireworks, you may get some ideas on what to do and where to head to during the New Year in Thailand. Happy New Year in advance everyone! 🙂
Here is an aromatic stew that leans toward the sweet spectrum of the palate. An all time Thai favorite, Moo Palo was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked the kingdom in the early nineteenth century
Its name is derived from two Chinese words; Pah Ziah and Lou.
“Pah Ziah” refers in Chinese to the art of medicinal herbal preparations and “Lou” means a broth or a stew, together, the word “Phalo” can be think of as ” a broth made from an assortment of medicinal herbs”.
Phalo Style dishes are usually made from duck or goose, pork, chicken or eggs and are highly praised by Chinese and Thais alike. The legendary Chinese Five-Spice mix, an all propose preparation to strengthen and stimulate the body, is in the heart and soul of this heavenly scented dish.
Get yourself a small bottle of the Five-Spice mix. You probably will not use it very often, but you definitely should try this stew for an exotic change.
- 400g pork belly (sliced bacon) , cut into 3cm (1.5″) cubes
- 300g pork shoulder or tenderloin, cut into 3cm (1.5″) cubes
- 7 large eggs
- 300g firm bean curd, cut into 2cm (1″) cubes
- neutral taste cooking oil for deep frying
- 10-20 (25g) dry shiitake mushrooms
- ⅓ cup (125g) palm sugar
- 3 star anise
- 3 pieces 5cm (2″) cassia tree bark
- 1 teaspoon Chinese five spice powder (Phalo Powder)
- ¼ cup fish sauce
- 8 cups water
- 2 tablespoon dark sweet sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
Garlic Coriander Paste
- 3 medium coriander roots (about 10g), Scraped, washed and chopped finely.
- 5 large cloves garlic (about 20g), chopped finely
- 2 teaspoon peppercorn (about 5g)
- 1 teaspoon salt
- Soak the shiitake mushrooms in 1 cup of boiling water for about 15 minutes.
- When rehydrated, strain, Save both the water and the mushrooms. Set aside.
- Remove and discard the hard stalks.
- Gently place the eggs in pot and cover with cold water. Add 1 tbs of salt and 1tbs of white vinegar to prevent cracking. Bring to boil. Let it boil one minute on medium heat. Then turn off the heat and cover the pot. Let rest for 15 minutes. Transfer the eggs to a cold-water bath and let them cool down. Peel and dry. Set aside.
- Cut bean curd into 2cm (1″) cubes
- Deep fry bean curd on medium-low heat until golden.
- Remove the bean curd from the oil and soak them in 1 cup of boiling water for about 15 minutes, stain and set aside.
- Clean well the skin side of the pork belly and cut into 3cm (1.5″) cubes. Cut the pork tenderloin to the same size cubes.
- In a hot wok, without oil, roast the pork belly pieces. The heat will render out fat
- when the pork start browning and there is liquid fat in the wok, add the pork tenderloin cubes, and sear together until the meat is browned from all sides.
- Set aside.
- In a mortar and pestle pond the coriander roots, garlic and peppercorns with a teaspoon of salt as abrasive.
- The paste does not need to be very fine. Set aside.
- In a wok on a low heat, melt the palm sugar, and slowly bring it to caramelize to deep amber color, be careful not to burn it! You may add a tablespoon of water here and there to control the rate of caramelization.
- Now the sugar is nice and brown
- add garlic-coriander paste, cinnamon sticks, star anise and Chinese five-spice powder. Mix well
- Add the pork and eggs to the sugar sauce, and mix well.
- Transfer the pork and eggs to a pot with a lid to cover.
- Add rehydrated mushrooms, including their water.
- Add fried bean curd
- Fill the pot with 4 cups of water
- Add sweet black soy sauce, fish sauce, light soy sauce and oyster sauce.
- Cover and simmer on low heat for about 1 hour, until the pork is soft and the eggs gets a nice deep brown color. Skim the the oils that floats on top.
- Serve hot, garnished with fresh coriander leaves.
Recipe Credit: www.thaifoodmaster.com
His Majesty King Bhumibol Adulyadej or Rama IX, is the longest serving monarch in the history of Thailand. Constitutional head of the country, he ascended to throne on 9 June, 1946. Ninth King of the Chakri Dynasty, he was born on December 5, 1927, to Prince and Princess Mahidol of Songkhla.
The King’s Birthday is an event used by his loyal subjects to express their heart-felt affection and reverence to him. All public structures and homes in Thai land are eleborately bedecked with flags and lights, predominantly of yellow color. Capital Bangkok, specially Grand Palace and Ratchadamnoen Avenue areas, exude pageantry, adorned with thousands of flowers.
Religious ceremonies dedicated to the King are held all over the nation. People pray for their beloved King’s good health and happiness. Thai skies sparkle with elaborate fireworks. Thousands of people throng Bangkok streets in evening to express their joy on the occasion.
In the early morning on that day, people make merit at the temple for themselves and also for paying homage to the King. During the day, it’s time for family. It’s time for fathers and their children spending time together. Some children give the Canna flower (Dok Phuttharaksa), the symbolic flower of father’s day to their fathers.
The highlight is in the evening, in Bangkok, people gather at the Royal Plaza or Sanam Luang to join the auspicious ceremony of candle lighting, showing the respect to the King and also making a wish for longevity for the King. The lighting candle is not held only in Bangkok, but across Thailand.
When we shop in a western market, we will usually only see one variety of banana, the Cavendish banana. In Thailand, there are many varieties, each with a unique shape and size, each with their own unique texture and flavour with colours ranging fromorange, to blue and to red. While in Canada our banana creativity might end at eating them raw, or cooking them in banana bread or muffins, in Thailand, the methods of eating and preparing bananas are almost as varied as the varieties available. They are barbequed, roasted, frozed, dried out in thesun, used in desserts, deep fried, and the flowers of the banana tree are used in place of lettuce in some salad dishes.
The province Kamphaeng Phet relies so heavily on the export of their unique Kluai Khai variety of banana that they hold a special festival for it every September. The festivities include a market, contests, competitions, a parade and of course a lot of bananas to eat! One of the highlights of the fair is the Krayasat making competitions. Krayasat is a popular form of Thai sweet snack. It is similar in size and shape to a Rice Krispie square, but with a few more ingredients added to give it a heartier texture.
The beauty of a well organized life is the extra time you have to enjoy yourself. It might seem like a small thing, but those extra moments you spend looking for thin
gs, re organizing clutter and rifling through your clothes closet weigh on your mind and cause undue stress. Here are five small steps towards simplifying your everyday life:
1. have a place where you leave essentials like your phone, keys and wallet. They will always be ready to grab as long as you put them in the same place
2. Getting rid of unworn clothes: hang all the clothing in your closet with the hook of the hanger facing you. As you wear an item and return to your closet, turn the hanger the other way. In six months, all hangers still facing the original way get donated to charity.
3. If you have children, prep snacks well in advance. Cut up large amounts of healthy vegetables and store in individually marked Ziploc bags or storage containers in the fridge. There will always be healthy snacks instantly available!
4. Keep a discrete garbage bag in your car. Put all garbage in it as you accumulate it.