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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.
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.
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>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.
In South-East Asian cuisine, 'mok', 'amok' or 'ho mok' refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is major national culinary tradition in Cambodia, and also popular in Laos and Thailand. The Thai version uses the same Thai curry paste as Red curry.
Zhouzhuang is one of the most famous water townships in China and dates back to the Spring and Autumn Period (770 BCE - 476 BCE). Most of the ancient own seen today was in fact built during either during the Ming or Qing periods.
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.
Before British colonisation in 1803, there were an estimated 3,000–15,000 Parlevar or native Tasmanians. As a result of colonial wars, mistreatment and starvation, the last of the full blooded Parelvar died in 1876.<br/><br/> Jean-François de Galoup, Comte de La Pérouse (August 23, 1741-1788) was a French explorer and naval officer. In 1785, the King of France commissioned La Perouse to head an expedition to explore the Pacific Ocean, to investigate whaling and fur prospects, and to establish French claims in this area. La Pérouse had admired the explorer James Cook, and wanted to continue his work.<br/><br/> La Perouse was assigned two 500-ton ships called the Astrolabe and the Boussole. His crew of 114 included sailors, scientists, a physicist, three draftsmen, three naturalists, clergymen, and a mathematician. They left France in August, 1785.<br/><br/> La Perouse mapped the west coast of North America in 1786, and visited Easter Island and Hawaii. His ships reached the west coast of Alaska in 1786 and did extensive mapping of the North American west coast from Alaska to Monterey, California.<br/><br/> Next La Pérouse landed at Botany Bay (Port Jackson), Australia, before heading for the Solomon Islands. La Pérouse took the opportunity to send his journals, some charts and also some letters back to Europe with a British naval ship. He wrote that he expected to be back in France by June 1789, however neither he, nor any of his men, were seen again. Fortunately the valuable written documents that he dispatched with the Sirius from the in-progress expedition were returned to Paris, where they were published posthumously.<br/><br/> Both of La Perouse's ships were lost in a storm close to the Solomons in 1788. No survivors were ever found.
Phuket, at 810sq km Thailand's largest island, lies in the Andaman Sea just off the coast of Phang-nga Province. Joined to the mainland by a wide causeway it has developed into the most luxurious and exquisite beach resort in Thailand.<br/><br/> In centuries past Phuket was an important trading post on the eastern shore of the Bay of Bengal, handling shipping and dealing with sailors from the Arab and Malay Worlds, India, Burma (Myanmar), China and, of course, Siam. By the 16th century the island was also well known to Europeans, as first Portuguese and Dutch, then English and French sailed to its fabled shores.<br/><br/> The island enjoyed an unprecedented surge in wealth when tin was found in large quantities in the nearby shallows. Miners and businessmen flocked to the island from the provinces of south China, adding a considerable Sinitic element to the island's already mixed population.<br/><br/> It was not until around 1975, however, that Phuket's potential for tourism was finally realised. A sweep of warm, sandy beaches line the western, Andaman Coast.
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.