Baan Lumphya is situated in
Nakorn Pathom Province, about one hour (54 km) west of Bangkok, a well
known fruit land in Thailand . The surrounding countryside is renowned
for its delicious pomelos, fragrant white rice and thriving wine
industry.
On the bank of Nakorn Chisri River, Baan
Lumphaya has been settled peacefully about 170 years, where the Thai -
Chinese traditional lifestyle still remains even today.
We are proud to present the new exotic
program "Bangkok Rim" Thai Country life and gastronomy in the
midst of garden house. It is an experience not to be missed. You will
learn how to cook Thai cuisine with its unique recipe, how to make Palm
sugar, and how to wickerwork etc. Are you ready, here we go!
The processing of palm sugar.
Climb up the coconut tree by stepping on the bamboo stick and slice the
coconut flower until the palm sap drips downs into the bamboo cane (or
bamboo bucket). It takes around five to six hours for the coconut sap to
be collected. It is then put into the pan, boiled for around two hours
it turns into palm sugar.
The processing of wickerwork
Travel through the countryside where plentiful of water hyacinth grown
on shoreline of the river. See the townspeople picking the long white
stems and which will then be turned into unique wickerwork.
The water hyacinth serves no particular
purpose. However, the townspeople were able to create a decorative use
from then that has enabled the people to make a living from it.
First, they dry them in the sun for
approximately 7 days. Then put them in the big jars and smoked them with
sulfur to prevent yeast from forming and gives them a more natural white
color. Finally, they use particular mold to strand it stems together in
different designs.
The ingredients in Thai kitchen
Kaffir lime (ma - grood): The rind and juice, used as flavoring
in spicy food.
Kaffir lime leaf: aromatic leaves, used in flavoring food
Regular lime: may be used as substitutes
Lime: juicy, sour pulp, used as seasoning in soups or salads
Onion: having an edible bulb with a strong, sharp small and
taste, used in flavoring food.
Red spur chilies (prik chee fah): they are moderately hot chilies
as hot as the lethal bird's chilies (prik kee noo)
Galangal (kha): even though it looks similar to ginger family,
galangal has a more delicate and aromatic flavor.
Augergine (ma khue puang): the small and round edible pea sized
used as decoration in Thai dishes, also known as eggplant. The slender
green or purple skinned varieties are common to Thai cuisine.
Garlic: strong smelling bulb, used as seasoning in mests.
Coriander (pak chee): same as parley family, strong smelling, the
leaves used in flavoring, stem and root are often used as seasoning.
Green pepper corns: There are sometimes added to Thai dishes for
flavor and aroma.
Cucumber: the long fruit with a green rind and firm used in
salads.
Dried chilies: used as seasoning (very hot seasoning)
Lemon grass (takrai): indispensable to Thai cuisine, the tender
lower part of the lemon grass stem is extremely aromatic.
How to cook Thai Food
Spicy Prawn
Soup with Fresh Herbs : (Tom Yum Goong)
- To make the soup, bring chicken stock
to the boil adding lemon grass, challies, galangal and lime leaves.
- Boil for 1 to 2 minutes. Add fish
sauce, shrimps and mushrooms, and cook for 2 minutes or until
shrimps are pink
- Add onions, lime juice and Roased
Chilli Paste
- Lower the heat and cook for about 3
minutes.
- Check seasoning; add more fish sauce
or limejuice for a hot and piquant soup.
Green Curry
with Chicken: (Gaeng Gai Kiew Whan)
- Pour thick coconut milk into a pan.
Stir continuously for about 5 minutes over medium heat
- Add Curry Paste, and continue to stir
over moderately high heat until the mixture is thick and fragrant.
- Add the chicken and one third of the
thin coconut milk and bring to the boil. Gradually stir to the
remaining milk.
- Add the kaffir leaves, aubergines and
chillies (retain some chilli slices for the garnish).
- Cook for about 10 minutes until the
liquid is reduced by one third. Add fish sauce, palm sugar and sweet
basil.
- Stir to blend thoroughly. Transfer to
a serving bowl and garnish with sweet basil and chillies. Serve with
long - grain rice.
Marinated
Chicken Wrapped with Pandanus Leaves: (Gai Bai Toey)
- To make the sesame sauce, boil the
sesame oil, tamarind juice, sugar, oyster sauce and fish sauce in a
saucepan, and simmer for about 20 minutes.
- Add the sesame seeds at the end.
- Marinate the chicken for 15 minutes
with all the ingredients mixed together.
- Wrap the marinated chicken with
pandanus leaves, and deep fry in medium hot oil, until golden brown.
- Remove and serve with sesame sauce.
Stir-fried Thai
Noddles with Prawns : (Kway Teow Paad Thai)
- Preheat the oil in a pan or a wok
- Add the shallot and egg.
- Stir until cooked, then add prawns,
stir well.
- Add the rice noodles, cook until soft
and start to add the seasoning (tamarind juice, sugar, fish sauce
and the ground pepper), and taste.
- Add the bean sprouts, chives ground
peanuts, and serve hotel
- When presenting this dish, it is nice
to serve it with fresh beans prouts, chives and conditiments,
(sugar, chilli, fish sauce, slices of lime) on the side.
Return to Bangkok
Rim: Thai Country Life & Thai Cooking |