The restaurant jarosz - ready solutions for your lunch

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Non-glutinous rice is also used for making fried rice dishes, and for congee, of which there are three main varieties: khao tom (a thin rice soup, most often with minced pork or fish), khao tom kui (a thick, unflavored rice porridge that is served with side dishes), or chok (a thick rice porridge that is flavored with broth and minced meat).

These may include: phrik nam pla/nam pla phrik (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, and even sugar. Read more...

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Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.

This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. Read more...

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Traditionally, a meal would have at least five elements: a dip or relish for raw or cooked vegetables (khrueang chim) is the most crucial component of any Thai meal.[23][24] Khrueang chim, considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called nam phrik (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called lon.

In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor. Read more...

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Non-glutinous rice (Oryza sativa) is called khao chao (lit.

Thai meals typically consist of rice (khao in Thai) with many complementary dishes shared by all. Read more...

 

Welcome to the restaurant Yarosh

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In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. It is now one of the most important ingredients in Thai cuisine, together with rice.[18] During the Columbian Exchange, Portuguese and Spanish ships brought new crops from the Americas including tomatoes, corn, papaya, pea eggplants, pineapple, pumpkins, culantro, cashews, and peanuts. One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice (khao hom mali). Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black.

Traditionally, the majority of ethnic Thai people ate with their hands like the people of India. Thai cuisine is one of the most popular cuisine in the world.

Game, such as wild boar, deer and wild birds, are now less common due to loss of habitat, the introduction of modern methods of intensive animal farming in the 1960s, and the rise of agribusinesses, such as Thai Charoen Pokphand Foods, in the 1980s.[26] Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people.[27] Anna Leonowens (of The King and I fame) observed in her book The English Governess at the Siamese Court (1870). Chopsticks are mainly used in Thailand for eating Chinese-style noodle soups, or at Chinese, Japanese or Korean restaurants.


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The most notable influence from the West must be the introduction of the chili pepper from the Americas in the 16th or 17th century.

Special meal for you

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Wun sen, called cellophane noodles in English, are extremely thin noodles made from mung bean flour which are sold dried.

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