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The dish consists of yellow egg noodles and red pork and is served either as a soup or dry with broth as a side dish. In addition to the basic ingredients, coriander, scallions, fried garlic and fried pork skin are added. Fine tuning of the dish is done by the customer himself. Tables at street stalls usually have pre-prepared peanut shavings, vinegar with chilli, chilli flakes, fish sauce and sugar to be added to taste.
<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.
<i>Phanaeng</i> (also spelled <i>phanang</i>) is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The earliest known mention of <i>phanaeng</i> appears in Mom Somchin Rachanupraphan's book <i>Tamra Kap Khao</i>, published in 1890.
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.
<i>Nem nướng</i> can be eaten alone as an appetizer or snack, and dipped in Nước chấm (dipping sauce), or with a peanut dip. Nước chấm is fish sauce diluted with water and flavored with sugar, lime juice, chopped raw garlic, chopped fresh bird's eye chili (Thai chili)/cayenne pepper, and sometimes with vinegar. The peanut sauce is made of peanut butter and hoisin sauce, flavored with fish sauce and crushed garlic, topped with crushed roasted peanut. It is served with fresh vegetables such as lettuce, julienned pickled vegetables like carrots and white radishes, and fresh herbs like mint and basil.
The food of Northern Thailand, like the language, traditional dress and architecture, is quite distinct from that of Bangkok and central Thailand.<br/><br/> Northern Thai cuisine differs from central Thai cuisine in that it is clearly influenced by the traditions of neighbouring Burma, Laos and Yunnan. To begin with, the staple is not <i>khao suai</i>, the soft, fragrant boiled rice of the central plains so familiar to Westerners. Instead, the Khon Muang prefer to eat <i>khao niaw</i>, or glutinous sticky rice. This is steamed, served in tiny wicker baskets, and eaten with the fingers along with a selection of spicy dips and curries.
The food of Northern Thailand, like the language, traditional dress and architecture, is quite distinct from that of Bangkok and central Thailand.<br/><br/> Northern Thai cuisine differs from central Thai cuisine in that it is clearly influenced by the traditions of neighbouring Burma, Laos and Yunnan. To begin with, the staple is not <i>khao suai</i>, the soft, fragrant boiled rice of the central plains so familiar to Westerners. Instead, the Khon Muang prefer to eat <i>khao niaw</i>, or glutinous sticky rice. This is steamed, served in tiny wicker baskets, and eaten with the fingers along with a selection of spicy dips and curries.
<i>Nem nướng</i> can be eaten alone as an appetizer or snack, and dipped in Nước chấm (dipping sauce), or with a peanut dip. Nước chấm is fish sauce diluted with water and flavored with sugar, lime juice, chopped raw garlic, chopped fresh bird's eye chili (Thai chili)/cayenne pepper, and sometimes with vinegar. The peanut sauce is made of peanut butter and hoisin sauce, flavored with fish sauce and crushed garlic, topped with crushed roasted peanut. It is served with fresh vegetables such as lettuce, julienned pickled vegetables like carrots and white radishes, and fresh herbs like mint and basil.
<i>Nem nướng</i> can be eaten alone as an appetizer or snack, and dipped in Nước chấm (dipping sauce), or with a peanut dip. Nước chấm is fish sauce diluted with water and flavored with sugar, lime juice, chopped raw garlic, chopped fresh bird's eye chili (Thai chili)/cayenne pepper, and sometimes with vinegar. The peanut sauce is made of peanut butter and hoisin sauce, flavored with fish sauce and crushed garlic, topped with crushed roasted peanut. It is served with fresh vegetables such as lettuce, julienned pickled vegetables like carrots and white radishes, and fresh herbs like mint and basil.
<i>Nem nướng</i> can be eaten alone as an appetizer or snack, and dipped in Nước chấm (dipping sauce), or with a peanut dip. Nước chấm is fish sauce diluted with water and flavored with sugar, lime juice, chopped raw garlic, chopped fresh bird's eye chili (Thai chili)/cayenne pepper, and sometimes with vinegar. The peanut sauce is made of peanut butter and hoisin sauce, flavored with fish sauce and crushed garlic, topped with crushed roasted peanut. It is served with fresh vegetables such as lettuce, julienned pickled vegetables like carrots and white radishes, and fresh herbs like mint and basil.
<i>Nem nướng</i> can be eaten alone as an appetizer or snack, and dipped in Nước chấm (dipping sauce), or with a peanut dip. Nước chấm is fish sauce diluted with water and flavored with sugar, lime juice, chopped raw garlic, chopped fresh bird's eye chili (Thai chili)/cayenne pepper, and sometimes with vinegar. The peanut sauce is made of peanut butter and hoisin sauce, flavored with fish sauce and crushed garlic, topped with crushed roasted peanut. It is served with fresh vegetables such as lettuce, julienned pickled vegetables like carrots and white radishes, and fresh herbs like mint and basil.
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.
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.
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.
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.
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 Tacuinum (sometimes Taccuinum) Sanitatis is a medieval handbook on health and wellbeing, based on the Taqwim al‑sihha تقويم الصحة ('Maintenance of Health'), an eleventh-century Arab medical treatise by Ibn Butlan of Baghdad.<br/><br/> Ibn Butlân was a Christian physician born in Baghdad and who died in 1068. He sets forth the six elements necessary to maintain daily health: food and drink, air and the environment, activity and rest, sleep and wakefulness, secretions and excretions of humours, changes or states of mind (happiness, anger, shame, etc). According to Ibn Butlân, illnesses are the result of changes in the balance of some of these elements, therefore he recommended a life in harmony with nature in order to maintain or recover one’s health.<br/><br/> Ibn Butlân also teaches us to enjoy each season of the year, the consequences of each type of climate, wind and snow. He points out the importance of spiritual wellbeing and mentions, for example, the benefits of listening to music, dancing or having a pleasant conversation.<br/><br/> Aimed at a cultured lay audience, the text exists in several variant Latin versions, the manuscripts of which are characteristically profusely illustrated. The short paragraphs of the treatise were freely translated into Latin in mid-thirteenth-century Palermo or Naples, continuing an Italo-Norman tradition as one of the prime sites for peaceable inter-cultural contact between the Islamic and European worlds.<br/><br/> Four handsomely illustrated complete late fourteenth-century manuscripts of the Taccuinum, all produced in Lombardy, survive, in Vienna, Paris, Liège and Rome, as well as scattered illustrations from others, as well as fifteenth-century codices.