Paella is a traditional recipe of Spain, but there are almost as many variations as there are regions in Spain. And one is more delicious than the next. Paella is made with either seafood, chicken or rabbit, and there is even a vegetarian version. The one unchanging, underlying ingredient is rice.It is important to make the right rice for Paella. Short grained rice that is cooked slowly is the traditional basic for Paella. The other ingredients can be a combination of all sorts of things, but the rice must be the same. Whole grain or wild rice may be used, but the key is that it cannot be quick cook or minute rice, since the rice must cook slowly to absorb all of the flavors of the dish. When cooking Paella, you know it is done when the stock is all absorbed, but the rice is neither soggy nor dry.Paella is the perfect dish for a large crowd, even if you have unexpected guests. You can increase the dish by increasing the rice, and almost any ingredients you obtain will work to make a good Paella.That is part of the magic of Paella: it can be made with any interesting variety of ingredients, as long as you have the right kind of rice and good stock. The stock, imbued with saffron (azafran in Spanish), gives the dish its unique flavor and coloring that is the signature of good Paella.Here is a recipe for the traditional seafood Paella: Ingredients: 4 cups of rice, 8 cups of fish stock, 8 large langoustino, 8 mussels, 1/2 lb. shrimp, 8 oz. peas (fresh or frozen), 2 skinned and chopped tomatoes, 2 garlic cloves, thinly sliced, and 3 strands of crumbled saffron, and olive oil for sauteing. (If you want to make it easy on yourself to peel the tomatoes, dip them in boiling water for seconds, then run cold water over them. The skin will come off the tomatoes easily.Saute the garlic in olive oil; add tomatoes, peas, shrimp and saffron. Cook until the garlic is just golden but be careful not to burn it. (That can happen quickly, so stir and watch.) Add the rice and the stock and let the dish simmer for 20 minutes or until rice has absorbed liquid and is a moist but not soggy consistency. Quickly poach the seafood ingredients and add to the dish just before serving.
Mapraw (Coconut)Scientific Name:Cocos nucifera Linn.Family:PLAMAEOther names:Maakon Mogoon, Mapraaw (In general) Heddung (Petchboon) Praaw, Mapraaw (The Southern Part ) Yo (Malayu The Southern Part ) Korsaa (Karen Mae Hongsorn) Dung (Chong-Chanburi) Pole (Karen - Karnijanuburi) Eiajee (Chinese)Botanical features:Trunk A perennial tree for about 20-30 metres high; the trunk which is very tall and thin does not produce any branch.LeavesThe leaves of a coconut tree are in a compound form, feather like shape. They are long, narrow and pointed at the end with glossy, deep green colour.BlossomsA cluster of small sized flowers growing at the fragrant of husk which covers small blossoms. There are 6 petals of a blossom. Every cluster contains of stamens and pistils, at the end and base, respectively.FruitA coconut has a round or oblong shape with smooth outer husk. The young coconut is green and turns brown when fully ripe. The middle part is soft fibre. The inner part is hard (the endocarp). The next part is white, soft meat with thin juice.Usage:As foodsThe young crown of the coconut tree is for fried food and curry. Young coconut is edible as fresh or being burnt as well as being cooked a hormog (a Thai dish consisteing of steamed fish or chicken in coconut cream and chili sauce). The cluster, with its cut tip, produces syrup for namtaan peep (sugar made from coconut syrup) liquor, and vinegar. Coconut milk is made into magarine and cooking oil. Coconut meat is squeezed into coconut milk or coconut cream for cooking, and sweet dainties and coconut oil.Food valueCoconut meat contains of about 65% oil with high phosphorus, calcium, carbohydrate, and others. Coconut oil contains variesties of fatty acids which produce rancid smell if left too long.As medicineAshes of the burnt fresh bark of the coconut palm are used to cure toothache and scabies. Fresh or deied coconut meal is for nourishing bodys energy, decreasing urinary discomfort and getting rid of parasitic worms as well as being medicinal drug. Coconut milk, a laxative and medicine for diarrhea, helps solve urinary problem, gallstone and blood vomit. Oil extracted from coconut meat or the hard husk is used to cure the wounds burnt by hot water.Nam Mapraaw (Coconut Juice);IngredientsMapraaw Namhom (Sweet-smell coconut milk) Syrup
As you may already know, the food industry will never serve to amaze you. If there is a product out there that someone might want, the food industry is sure to capitalize upon it in as many ways as possible. So, it should come as no wonder that when they found out about all of the great benefits of green tea, they did the same. One of the new foods that they are capitalizing on here are green tea mints.The Benefits of Green Tea and Green Tea MintsFirst of all, in order to understand why so many people would enjoy snacking on some "green tea mints" you are going to need to understand the health value that is found within green tea. There are a lot of antioxidants in green tea. These antioxidants have proven to be helpful for various medical conditions.These are said to be helpful with such diseases and disorders as cancer, rheumatoid arthritis, high cholesterol levels, cardiovascular disease, infections and impaired immune function. For this reason, a lot of people are trying to get as much green tea as possible and thus why green tea mints are so popular.Introducing Green Tea MintsGreen tea mints come in the shape of a mint so that they can accomplish their mission in a very stylish sort of way. These mints are both sugar-free and Fair Trade Certified, which means they actually are a healthy candy for you to snack on.They also come in tiny tins that are very stylish in and of themselves. The green tea mints tins are so small that they are actually quite convenient to carry with you wherever you go so that you can have a great treat at any time anywhere. Once you eat all of the green tea mints that are in the stylish little tin, you can use it for holding numerous small objects.While these green tea mints are made out of pure green tea, there are still a couple of different, distinctly unique flavors that you can choose from. These flavors include lemongrass, which is a bit tangy. Then there is pear, which has a pleasing, fruity taste. So, as you can see, each flavor is distinctly unique and very enjoyable. After all, can anyone think of a better way in which to ensure that you get all of your green tea intake for the day?
When it comes to summer foods, most people want to look forward to it. Summer food cooking does not have to be limited to the summer months, though. Even during the fall and winter, you can get out that grill and make some great dishes that will feel good and remind you of warmer days of relaxing. Here are three ways to easily bring the memories of summer to the table.1.Use your grill year round. It's that simple. Your favorite ribs and your tasty steaks can be cooked on your grill during all months of the year. If you have a porch or a garage, then you can have your grill. Use caution, of course, to make sure that nothing bad happens, but there is no law that says the grill is only for cooking during the summer months.2.Grill indoors. One of the best tools that you can have in your kitchen is a grill pan. These have little ridges on them to create those grill marks that are so important. To spice up any meal, use one. A great treat is to make cut up veggies on these pans. Simply cut the veggies rather big. Use a bit of extra virgin olive oil on them to keep them from sticking and you have an amazing summer side dish. Do this with squashes, peppers, onionsjust about anything.3.Add some heat! To make sure that the summer heat comes through, ad some heat to virtually any dish. If you like spices, then you know your heat levels. But, if you haven't had a lot of heat in your food before, start with a milder hot pepper or spice and work your way up. Consider cayenne, for example. Adding pablano chiles to any meal will bring the heat up and remind you of summer months.Cooking for summer doesn't have to be just in the summer months. With so many supermarkets providing high quality produce all year round, there is no reason not to have the best of the best when it comes to summer meals.
Taan (Palmyra Palm, Lontar Plam, Pan Palm, Brab Palm)Scientific Name:Borassus flabellifer Linn.Family :PALMAEOther Names:Tanntanoad, Taanyai (The Central Part) Taang (Chiangmai-Karen-Taak) Toowthoo (Karen-Mae Hongsorn) Taan (Shan-Mae Hongsorn) Noad (The Southern Part ) Tanaaw (Khmer)Botanical features:Trunk A perennial tree is about 30 metres high. The trunk which is long and tapering does not produce any branch. The husk contains hard splinters.Leaves A Taan leaf has a single, fan-like form. Leaves grow abundantly at the crown of the stem; each leaf is like a long sword of about 140 cm. The end of the leaf is divided into 2 jags; two edges of the leaf contain small scales. The midrib of the leaf is a thick, hard coir with thorny, pointed, and dark edges.Blossoms Blossoms are in a branching out, big cluster. Small blossoms are separated in gender growing on different trunks of the Taan tree. The male blossoms have along, cylinder form in green color which turns brown when fully ripe. The blossoms of the Taan palm are called Jaan, which produces sugar.Fruit The fruits of the Taan palm grow as a bunch/cluster. They are dark at the bottom when fully ripe, and yellow at thehead. The Taan fruits give sweet smell.Usage:As foodsYoung blossoms male or female, are ingredients of curries. Jaan in used to make sugar: Namtaan Poek, sugar boiled down in pack, and Namtaan Peep, sugar boiled down and put into a quadrilateral container.Food value Young Taan fruits have phosphorus, calcium, a small quantity of Vitamin C, and others. Jaaw Taan (an edible part growing inside the Taan fruit )contains high phosphorus, Vitamin C and others. Nuang Taan (the spadix of the Taan palm) which consists of various kinds of sugar is used to make Namtaan Tanoad (sugar made from Taan syrup).As medicine The roots of the Taan palm are used to cure internal fever and relieve thirst, as well as to be remedises for tonsil inflammation, for nourishing bodys health and getting rid of parasitic worms. The leaves are used to improve mental health after birth delivery, powdered leaves, taken through smoking of blowing, help decrease high blood pressure. The Taan spadix is used to cure Taan sang (a kind of childrens disease), and get rid of parasitic worms fresh coir or midrib, made hot by fire and extracted for water, is a medicine for diarrhea and mouth disease.Minor fruits names1. Aegle marmelos Correa. 2. Anacardium occidentale Linn. (Cashew-apple). 3. Annona reticulata Linn. 4. Artocarpus lakoocha Buch. (Artocarpus lakoocha Roxb.). 5. Averrhoa carambola Linn. 6. Borassus flabellifer Linn. 7. Carissa carandas Linn. 8. Chrysophyllum cainito Linn. 9. Dillenia indica Linn. (Dillenia speciosa Thunb.) 10. Euphoria longan (Lour.) Steud (Dimocarpus longan Lour.) [Nephelium longana (Lamk.) Camb.] (Euphoria longana Lamk.). 11. Flacourtia indica (Burm. f.) Merr. (Gmelina indica Burm. f.) (Flacourtia ramontchi L'Herit) (Flacourtia sepiara Roxb.). 12. Grewia subinaequalis DC. (Grewia asiatica Masters). 13. Limonia acidissima Linn. [Feronia limonia (L.) Swingle] (Feronia elepehantum Correa). 14. Malpighia glabra Linn. and Malpighia punicifolia Linn. 15. Monstera deliciosa Liebm. (Monstera lennea Koch.). 16. Phoenix sylvestris (Linn.) Roxb. (Elate sylvestris Linn.). 17. Phyllanthus acidus Skeels (Averrhoa acida Linn.) (Cicca disticha Linn.). 18. Phyllanthus emblica Linn. (Emblica officinalis Gaertn.). 19. Physalis peruviana Linn. (Physalis edulis Sims.). 20. Psidium cattleianum Sabine (Psidium littorale Raddi). 21. Spondias cytherea Sonner. (Spondias dulcis Sol. ex Forst. f.) and Spondias pinnata (L.f.) Kurz. (Spondias mangifera Willd.) (Spondias acuminata Roxb.) (Mangifera pinnata L.f.). 22. Syzygium cumini (Linn.) Skeels (Myrtus cumini Linn.) (Eugenia jambolana Lamk.). 23. Syzygium jambos (Linn.) Alston (Eugenia jambos Linn.). 24. Syzygium samarangense (Blume) Merrill & Perry (Eugenia javanica Lamk.) (Myrtus samarangensis BI.). 25. Syzygium uniflora Linn. 26. Trapa natans Linn. var. bispinosa (Roxb.) Makino (Trapa bispinosa Roxb.) and Trapa natas Linn. var. quadrispinosa (Roxb.) Makino (Trapa quadrispinosa Roxb.) Literatrure cited.