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<i>Thod man goong</i> or Thai prawn cakes can also be made with crab meat or fish.
One of the great culinary treats of Thailand comes with its abundance of seafood. From 5-star restaurants to street stalls the varieties of dishes and styles of cooking are immense.
One of the great culinary treats of Thailand comes with its abundance of seafood. From 5-star restaurants to street stalls the varieties of dishes and styles of cooking are immense.
<i>Puu Cha</i> (Thai stuffed crab shells) is made with fresh crabmeat. The meat is mixed with lime juice, chilli paste, garlic, palm sugar, ground pork, fish sauce, coriander, green onions, soya sauce, egg, salt and pepper. This mix is then stuffed into the crab shells and deep fried.
Northeastern Thai and Lao food is generally of the simple, spicy, peasant variety enjoyed by the inhabitants of this relatively poor region. The most famous dishes include <i>somtam</i>– papaya salad with fish sauce, garlic, chilli peppers, peanuts and <i>puu na</i> field crab added to taste. This is often eaten with <i>kai yang</i>– grilled chicken, the best of which is said to come from Sisaket, close to the Lao frontier.<br/><br/> Perhaps the most classic of Isaan dishes is <i>larb</i>– spiced minced meat generally served with salad and a side plate of raw vegetables. Unlike Bangkok and the South, <i>khao niaw</i>, or 'sticky rice' – a glutinous variant served in small woven bamboo baskets and eaten with the hand – is the main accompaniment to every meal.
Northeastern Thai and Lao food is generally of the simple, spicy, peasant variety enjoyed by the inhabitants of this relatively poor region. The most famous dishes include <i>somtam</i>– papaya salad with fish sauce, garlic, chilli peppers, peanuts and <i>puu na</i> field crab added to taste. This is often eaten with <i>kai yang</i>– grilled chicken, the best of which is said to come from Sisaket, close to the Lao frontier.<br/><br/> Perhaps the most classic of Isaan dishes is <i>larb</i>– spiced minced meat generally served with salad and a side plate of raw vegetables. Unlike Bangkok and the South, <i>khao niaw</i>, or 'sticky rice' – a glutinous variant served in small woven bamboo baskets and eaten with the hand – is the main accompaniment to every meal.
The <i>Anwar-i Suhayli</i> or 'The Lights of Canopus', commonly known as the <i>Fables of Bidpai</i> in the West, is a Persian version of the ancient Indian collection of animal fables, the <i>Panchatantra</i>. It tells a tale of a Persian physician, Burzuyah, and his mission to India, where he stumbles upon a book of stories collected from the animals who reside there.<br/><br/> In a similar vein to the <i>Arabian Nights</i>, the fables in the manuscript are inter-woven as the characters of one story recount the next, leading up to three or four degrees of narrative embedding. Many usually have morals or offer philosophical glimpses into human behaviour, emphasising loyalty and teamwork.
The <i>Anwar-i Suhayli</i> or 'The Lights of Canopus', commonly known as the <i>Fables of Bidpai</i> in the West, is a Persian version of the ancient Indian collection of animal fables, the <i>Panchatantra</i>. It tells a tale of a Persian physician, Burzuyah, and his mission to India, where he stumbles upon a book of stories collected from the animals who reside there.<br/><br/> In a similar vein to the <i>Arabian Nights</i>, the fables in the manuscript are inter-woven as the characters of one story recount the next, leading up to three or four degrees of narrative embedding. Many usually have morals or offer philosophical glimpses into human behaviour, emphasising loyalty and teamwork.
The Bakemono Zukushi handscroll, painted in the Edo period (18th-19th century) by an unknown artist, depicts 24 traditional monsters that traditionally haunt people and localities in Japan.
Suzuki Harunobu (鈴木 春信, 1724 – July 7, 1770) was a Japanese woodblock print artist, one of the most famous in the Ukiyo-e style. He was an innovator, the first to produce full-color prints (nishiki-e) in 1765, rendering obsolete the former modes of two- and three-color prints.<br/><br/> Harunobu used many special techniques, and depicted a wide variety of subjects, from classical poems to contemporary beauties (bijin, bijin-ga). Like many artists of his day, Harunobu also produced a number of shunga, or erotic images.<br/><br/> During his lifetime and shortly afterwards, many artists imitated his style. A few, such as Harushige, even boasted of their ability to forge the work of the great master. Much about Harunobu's life is unknown.
Trang has been a trading center since at least the 1st century AD. It grew to prosperity between the 7th and 13th centuries during the Srivijaya period and remains an important commercial town today.<br/><br/> Rubber, palm oil and fishing are the mainstays of the town's economy. Tourism is making an increasing impact as Trang’s Anadaman Coast and islands are increasingly developed and popularized.<br/><br/> The town has a strong Overseas Chinese character (and hence good Chinese restaurants) as a result of an influx of Chinese labor in the latter half of the 19th century.
The Hunterian Psalter (or York Psalter) is an illuminated manuscript of the 12th century. It was produced in England some time around 1170, and is considered a striking example of Romanesque book art. The work is part of the collection of the Glasgow University Library, which acquired the book in 1807. It derives its colloquial name, the 'Hunterian Psalter', from having been part of the collection of 18th century Scottish anatomist and book collector William Hunter, who willed his collection to the University. It has also at times been known as the 'York Psalter', owing to its supposed northern English origin in the city of York.
Image from the diary of Carl Johan Gethe, a cartographer on board the Gotha Leyon, which left Sweden on a three year trading expedition in 1746. Gethe's diary or Dagbok is titled: Dagbok hallen pa resan till Ost Indien begynt den 18 octobr: 1746 och slutad den 20 juni 1749 or ‘Diary of a journey to East India begun on 18 October 1746 and ending June 20, 1749’.<br><br/> The Swedish East India Company (Swedish: Svenska Ostindiska Companiet or SOIC) was founded in Gothenburg, Sweden, in 1731 for the purpose of conducting trade with the Far East, and grew to become the largest trading company in Sweden during the 18th century. It closed in 1813.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.
Sa Đéc is a river port and agricultural and industrial trading center in the Mekong Delta of southern Vietnam.
Sa Đéc is a river port and agricultural and industrial trading center in the Mekong Delta of southern Vietnam.