Hotel Krabi Thailand

 
   
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Krabi, Emerald Garden Resort and Frittomisto Villa
THAI FOOD 

      

The quiet atmosphere of the exotic Siam

Enjoy you holiday in Krabi in the exotic Thailand, in a magic tropical garden with european management.

 

   

 Thai food is internationally famous. Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates.
          Originally, Thai cooking reflected the characteristics of a waterborn lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks.
Last minute Holidays Vacations, resort in Krabi with family packages
          Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-flying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acuired a taste for them while serving in South America. Thais were very adapt at 'Siameseising' foreign cooking methods, and substituting ingredients.
          The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products. Overporering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curried, while the use of fresh herbs increased. It is generally acknowledged that Thai curried burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving all at once, permitting diners to enjoy complementary combinations of different tastes. A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must individual dishes and the entire meal.


:
An annual festival featuring a variety of hand-crafted goods.The event is highlighted by the Miss Chiang Mai Beauty Contest.

Thailand's largest Buddhist monument, Phra Pathom Chedi is the centre of this annual event featuring a wide range of fruit and food products, handicrafts and cultural performances


Introduction ::Eating & Ordering Thai Food :What Comprises a Thai Meal 
:Regional Thai Cuisine :Thai Recipes :Thai Desserts :Fruits :Herbs
 Introduction

 Eating & Ordering Thai Food


Thai food is eaten with a fork and spoon. Even single dish meals such as fried rice with pork, or steamed rice topped with roasted duck, are served in bite-sized slices or chunks obviating the need for a knife. The spoon is used to convey food to the mouth.
Ideally, eating Thai food is a communal affair involving two or more people, principally because the greater the number of diners the greater the number of dishes ordered. Generally speaking, two diners order three dishes in addition to their own individual plates of steamed rice, three diners four dishes, and so on. Diners choose whatever they require from shared dishes and generally add it to their own rice. Soups are enjoyed concurrently with rice. Soups are enjoyed concurrently with other dishes, not independently. Spicy dishes, not independently. Spicy dishes are "balanced" by bland dishes to avoid discomfort. 
The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry sauce), a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chillies, mint and lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet desserts and/or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon.

 What Comprises a Thai Meal

 

The quiet atmosphere of the exotic Siam

Enjoy you holiday in Krabi in the exotic Thailand, in a magic tropical garden with european management.

 


:: Titbits
These can be hors d'oeuvres, accompaniments, side dishes, and/or snacks. They include spring rolls, satay, puffed rice cakes with herbed topping. They represent the playful and creative nature of the Thais

 Salads
A harmony of tastes and herbal flavours are essential. Major tastes are sour, sweet and salty. Spiciness comes in different degrees according to meat textures and occasions.

:: General Fare
A sweet and sour dish, a fluffy omelette, and a stir-fried dish help make a meal more complete.

:: Dips
Dips entail some complexity. They can be the major dish of a meal with accompaniments of vegetables and some meats. When dips are made thinly, they can be used as salad designs. A particular and simple dip is made from chillies, garlic, dried shrimps, lime juice, fish sauce, sugar and shrimp paste.

:: Soups
A good meal for an average person may consist simply of a soup and rice. Traditional Thai soups are unique because they embody more flavours and textures than can be found in other types of food.

:: Curries
Most non-Thai curries consist of powdered or ground dried spices, whereas the major ingredients of Thai curry are fresh herbs. A simple Thai curry paste consists of dried chillies, shallots and shrimp paste. More complex curries include garlic, galanga, coriander roots, lemon grass, kaffir lime peel and peppercorns.

::Single Dishes
Complete meals in themselves , they include rice and noodle dishes such as Khao Phat and Phat Thai.

:: Desserts 
No good meal is complete without a Thai dessert. Uniformly sweet, they are particularly welcome after a strongly spiced and herbed meal.

 Preparing Thai Food
>> Titbits
A simple kind of titbit is fun to make. You need shallots, ginger, lemon or lime, lemon grass, roasted peanuts and red phrik khi nu chillies. Peeled shallots and ginger should be cut into small fingertip sizes. Diced lime and slices of lemon grass should be cut to the same size. Roasted peanut should be left in halves. Chillies should be thinly sliced. Combinations of such ingredients should be wrapped in fresh lettuce leaves and laced with a sweet-salty sauce made from fish sauce, sugar, dried shrimps and lime juice.
>> Dips
Mixing crushed fresh chillies with fish sauce and a dash of lime juice makes a general accompanying sauce for any Thai dish. Adding some crushed garlic and a tiny amount of roasted or raw shrimp paste transforms it into an all-purpose dip (nam phrik). Some pulverised dried shrimp and julienned egg-plant with sugar makes this dip more complete. Serve it with steamed rice, an omelette and some vegetables.

The quiet atmosphere of the exotic Siam

Enjoy you holiday in Krabi in the exotic Thailand, in a magic tropical garden with european management.

 



>> Salad Dressings
Salad dressings have similar base ingredients. Add fish sauce, lime juice and sugar to enhance saltiness, sourness and sweetness. Crushed chillies, garlic and shallots add spiciness and herbal fragrance. Lemon grass and galanga can be added for additional flavour. Employ this mix with any boiled, grilled or fried meat. Lettuce leaves, sliced cucumber, cut spring onions and coriander leaves help top off a salad dressing.
>> Soup Stocks
Soups generally need good stock. Add to boiling water crushed peppercorns, salt, garlic, shallots, coriander roots, and the meats or cuts of one's choice. After prolonged boiling and simmering , you have the basic stock of common Thai soups. Additional galanga, lemon grass, kaffir lime leaves, crushed fresh chillies, fish sauce and lime juice create the basic stock for a Tom Yam.
>> Curries
To make a quick curry, fry curry or chilli paste in heated oil or thick coconut milk. Stir and fry until the paste is well cooked and add meats of one's choice. Season with fish sauce or sugar to taste. Add water or thin coconut milk to make curry go a longer way. Add sliced eggplant with a garnish of basil and kaffir lime leaves. Make your own curry paste by blending fresh (preferably dried) chillies, garlic, shallots, galanga, lemon grass, coriander roots, ground pepper, kaffir lime peels and shrimp paste.
>> Single Dish Meals
Heat the cooking oil, fry in a mixture of crushed chillies, minced garlic, ground pepper and chopped chicken meat. When nearly cooked, add vegetables such as cut beans or eggplants. Season with fish sauce and garnish with kefir lime leaves, basil or balsam leaves. Cooked rice or fresh noodles added to the frying would make this a substantial meal.
:Introduction ::Eating & Ordering Thai Food
::What Comprises a Thai Meal
::Preparing Thai Food

::Regional Thai Cuisine ::Thai Recipes ::Thai Desserts ::Fruits ::Herbs

 Introduction

Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking. 
With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Krabi hotel, resort in Aonang
Thais were very adapt at 'Siamese-ising' foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes. 
A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal. Krabi hotel, resort in Aonang
 

The quiet atmosphere of the exotic Siam

Enjoy you holiday in Krabi in the exotic Thailand, in a magic tropical garden with european management.

 



 Eating & Ordering Thai Food  
Thai food is eaten with a fork and spoon. Even single dish meals such as fried rice with pork, or steamed rice topped with roasted duck, are served in bite-sized slices or chunks obviating the need for a knife. The spoon is used to convey food to the mouth. Krabi hotel, resort in Aonang
Ideally, eating Thai food is a communal affair involving two or more people, principally because the greater the number of diners the greater the number of dishes ordered. Generally speaking, two diners order three dishes in addition to their own individual plates of steamed rice, three diners four dishes, and so on. Diners choose whatever they require from shared dishes and generally add it to their own rice. Soups are enjoyed concurrently with rice. Soups are enjoyed concurrently with other dishes, not independently. Spicy dishes, not independently. Spicy dishes are "balanced" by bland dishes to avoid discomfort. 
The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry sauce), a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chillies, mint and lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet desserts and/or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon.


 What Comprises a Thai Meal

:: Titbits
These can be hors d'oeuvres, accompaniments, side dishes, and/or snacks. They include spring rolls, satay, puffed rice cakes with herbed topping. They represent the playful and creative nature of the Thais

:: Salads Krabi hotel, resort in Aonang
A harmony of tastes and herbal flavours are essential. Major tastes are sour, sweet and salty. Spiciness comes in different degrees according to meat textures and occasions.

:: General Fare
A sweet and sour dish, a fluffy omelette, and a stir-fried dish help make a meal more complete.

:: Dips
Dips entail some complexity. They can be the major dish of a meal with accompaniments of vegetables and some meats. When dips are made thinly, they can be used as salad designs. A particular and simple dip is made from chillies, garlic, dried shrimps, lime juice, fish sauce, sugar and shrimp paste.

:: Soups
A good meal for an average person may consist simply of a soup and rice. Traditional Thai soups are unique because they embody more flavours and textures than can be found in other types of food.

:: Curries
Most non-Thai curries consist of powdered or ground dried spices, whereas the major ingredients of Thai curry are fresh herbs. A simple Thai curry paste consists of dried chillies, shallots and shrimp paste. More complex curries include garlic, galanga, coriander roots, lemon grass, kaffir lime peel and peppercorns.

:: Single Dishes
Complete meals in themselves , they include rice and noodle dishes such as Khao Phat and Phat Thai.

:: Desserts 
No good meal is complete without a Thai dessert. Uniformly sweet, they are particularly welcome after a strongly spiced and herbed meal.


 Preparing Thai Food
>> Titbits
A simple kind of titbit is fun to make. You need shallots, ginger, lemon or lime, lemon grass, roasted peanuts and red phrik khi nu chillies. Peeled shallots and ginger should be cut into small fingertip sizes. Diced lime and slices of lemon grass should be cut to the same size. Roasted peanut should be left in halves. Chillies should be thinly sliced. Combinations of such ingredients should be wrapped in fresh lettuce leaves and laced with a sweet-salty sauce made from fish sauce, sugar, dried shrimps and lime juice.
>> Dips
Mixing crushed fresh chillies with fish sauce and a dash of lime juice makes a general accompanying sauce for any Thai dish. Adding some crushed garlic and a tiny amount of roasted or raw shrimp paste transforms it into an all-purpose dip (nam phrik). Some pulverised dried shrimp and julienned egg-plant with sugar makes this dip more complete. Serve it with steamed rice, an omelette and some vegetables.

>> Salad Dressings
Salad dressings have similar base ingredients. Add fish sauce, lime juice and sugar to enhance saltiness, sourness and sweetness. Crushed chillies, garlic and shallots add spiciness and herbal fragrance. Lemon grass and galanga can be added for additional flavour. Employ this mix with any boiled, grilled or fried meat. Lettuce leaves, sliced cucumber, cut spring onions and coriander leaves help top off a salad dressing.
>> Soup Stocks
Soups generally need good stock. Add to boiling water crushed peppercorns, salt, garlic, shallots, coriander roots, and the meats or cuts of one's choice. After prolonged boiling and simmering , you have the basic stock of common Thai soups. Additional galanga, lemon grass, kaffir lime leaves, crushed fresh chillies, fish sauce and lime juice create the basic stock for a Tom Yam.
>> Curries
To make a quick curry, fry curry or chilli paste in heated oil or thick coconut milk. Stir and fry until the paste is well cooked and add meats of one's choice. Season with fish sauce or sugar to taste. Add water or thin coconut milk to make curry go a longer way. Add sliced eggplant with a garnish of basil and kaffir lime leaves. Make your own curry paste by blending fresh (preferably dried) chillies, garlic, shallots, galanga, lemon grass, coriander roots, ground pepper, kaffir lime peels and shrimp paste.
>> Single Dish Meals
Heat the cooking oil, fry in a mixture of crushed chillies, minced garlic, ground pepper and chopped chicken meat. When nearly cooked, add vegetables such as cut beans or eggplants. Season with fish sauce and garnish with kefir lime leaves, basil or balsam leaves. Cooked rice or fresh noodles added to the frying would make this a substantial meal.

 

Holidays and Family Vacations Packages in Krabi, Thailand.

Enjoy your holidays in the Krabi Ao Nang area, Land of ancient Ethnics and exotic landscapes, Ao Nang and Krabi are currently the most required, appreciated and equipped tourist destination of Far East, able to offer all kinds of Hotels,  Resorts and vacations
 Our
Hotel Resort offer you holiday packages able to let you live magic emotions, they will vitiate you with the ancestral culture and with the kind smile of the Thai people.

Enjoy cheap vacations and Bed and Breakfast in Ao Nang  and Krabi,  fragrant tourist centres leaned out on the Andaman Sea just 25 Km. far from the Krabi International Airport, definitely affirmed as the new tourist destination of Southern Thailand, where you can get cheap holidays by our Vacation Packages .

The strategic position of our Resort in Ao Nang allows to reach very easily sites of strong tourist interest by our Family Vacations Packages as : 

  • * vacation_packages to the fabulous 150 islands raised on the sea, hemmed by caves and candid beaches, coral reefs and a luxuriant sea fauna. The most famous are Railey Beach (heaven of the Free Climbers), Hong Island ("the island of the rooms" for the surreal bays) and the cinematographic  James Bond Island ("007-The man of the golden gun"), the sand strip connecting Chicken Island and Tab Island ("Pirates! ") and the Phi Phi Islands (“The Beach” with Leonardo Di Caprio). In our garden there are three of the famous and  controversial  palm trees, used on the film  set in   Ko Phi Phi island .

  • * family_vacations to the ancient temples and stately Buddha, between fizzy falls and sources, hidden in an uncontaminated tropical jungle where is still possible to see the tiger, free and protected in the National Parks.
  • * cheap_vacations to the Royal Palace, sea residence of the Queen of Thailand, at 3 Km from Ao Nang, leaned out above the sea.
  • * cheap_holidays to the shopping in the picturesque markets that offer the most various local handicraft products, and in the many restaurants and cafe on the beach, first at all our Frittomisto Restaurant, to taste fabulous cocktails and typical exotic dishes, admiring unforgettable and purple sunsets

Deal_vacations Bed and Breakfast in Emerald Garden Resort and Frittomisto Villa; it's a new hotel  located in a hilly,  panoramic and quite area, just 600 m. far from the sultry waterfront with noisy Long Tail Boats and motorbikes, ideal for people looking for a vacation in a green relaxing oasis without giving up the best comforts, the right place where enjoy an holiday with a quality/price relation at the top of the market of Krabi Ao Nang area.

Deal_holidays in Emerald Garden Resort and Frittomisto Villa; it's composed of twenty Cottages built in an enchanting tropical garden far just 600 m. from the sea and from Ao Nang centre, attainable during the day by our free shuttle service. This is Krabi National park area, so there is no kind of sun umbrella or deck chairs either on the beach.

Structure:
Masonry cottages Hotel inserted in a 14000 sqm palm forest; a total of 72 housing with portico or balcony, all equipped with the best comforts for Family Vacations: Air conditioned, satellite TV, telephone, safety box, fridge – minibar and hot water.

Family Vacations Packages:
Our Resort in Krabi offer and organize many kind of Family Vacations Packages in the Ao Nang area for all the wonderful islands and the tropical rain forest:
  - Vacations Packages for the Krabi Rain Forest.
  - Vacations deals for the Krabi Ao Nang Islands.
  - Vacations packages for the Krabi Aonang Temples.

In the Resort, two swimming pools Jacuzzi, our Gym corner, our Massage hut, our two bar and our Frittomisto Restaurant will let you enjoy in fully your holiday in Krabi, Ao Nang.

Emerald Garden Resort and Frittomisto Villa is WWF Member, Unicef Supporter and Unesco Friend; booking holidays or vacations in our Resort you support directly the activity of these very important Organizations. 

For the lovers of diving,  our diving center, organize courses and immersions for every level, day and night, during your vacations in our Resort directly.

Emerald Garden Resort and Frittomisto Villa.  3 star holidays Hotel 20 km from Krabi airport; Vacations Resort in Aonang Beach offering Family Vacations Packages.
 

The quiet atmosphere of the exotic Siam

Enjoy you holiday in Krabi in the exotic Thailand, in a magic tropical garden with european management.

 

Emerald Garden Resort and Frittomisto Villa - 90/37 Moo 3 Ao Nang Beach, Krabi, Thailand
Tel.+66.75.695126
- Fax. 66.75.637691
Copyright © 2001 [Emerald Garden Resort and Frittomisto Villa-A.D. Co.Ltd] All right reserved.

 
   

 

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