Posts Tagged ‘South’

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Thai Dishes, Central Part And South

Parboied vegetables are Tamlyn, the tops of Maafaak Kaew(a kind of green melon), Maa Kwaeng ji, grilled young Paekaa pods (Kinds …


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The Central Part

Tamlyn (a kind of creeping plant of which its green leaves and tops are edible) is the vegetable Queen of the central region. The cool flavor of the Tamlyn’s leaves and creeping stems cooked as food help relieve heat in the summer time.

1. Nam Prig Maakhaan Sod (Fresh Tamarind Chilli Paste )

Vegetables to be taken with:

Parboied vegetables are Tamlyn, the tops of Maafaak Kaew(a kind of green melon), Maa Kwaeng ji, grilled young Paekaa pods (Kinds of pods from the Paekaa tree of Oroxylums indicum family )and the tops of Faak Khaw (a kind of fruit from the Faak Khaw creepting plant) Fresh vegetables are Thua pu, Phaak Hin, Phaak Poom Pla (a kind of short- life circle plant with its tender stem) and the tops of wild olive leaves.

Medicinal value: Fresh Tamarind Chilli Paste helps get rid of phlegm in the intestines, releases the bowel movement, improves women’s blood circulation and stimulates the appetite.

2. Nam Prig Maengda (Chilli Sause with Water bug)

Medicinal Value : Nam Prig Maengda helps stimulate the appetite, gets rid of chest and stomach discomfort, and nourishes the body’s wind element

3. Nam Prig Plaa Too with Tamlyn’s (Shrimp Paste Dip)

Medicinal Value: Plaa Too(Mackerel) provides proteins; Vegetables give vitamins and minerals. Tamlyn has its value reducing sugar in blood and getting rid of internal heat.

4. Tom Yam Kung (Sour Prawn Soup)

Medicinal value: Tom Yam Kung helps get rid of sweat, relieves discomfort and stimulates appetite.

5. Kuai Tieo Phad Thai (Thai Fried Noodles)

The South

Phaak Mhieng is the Southern Queen of vegetables. With its sweet, creamy flavor, this vegetable gives a high quality of nutrition, causing the body’s strength. Chewing the fresh and young Phaak Mieng leaves helps reduce the thirstiness.

1. Phaad Phaak Mhiendg Sai Kung Haeng (Fried Phaak Mhieng with Dried Shrimp)

2. Kaeng Lyang (Southern Style Soups

Medicinal value: This Southern Style Soup helps get rid of stipulation, stomach discomfort and body nourishment. Fishes cooked in the soup give proteins.

3. Kaeng Taai plaa (Fish Kidney Soup)

This Soutern Style Soup gets rid of sweat, and wind; helps digestion and bowel movement.

4. Phaad Saator Sai Kapi (Fried Saator’s seeds with Shrimp Paste)

Medicinal value: Food cooked with saator seeds helps stimulate appetite.

5. Kaaw Yam (Rice Mixed with Various Kinds of Herbs in Southern Style)

Medicinal value: The Southern-Style mixed rice is a kind of medicinal food to improve the body’s chemical elements. Khaaw Yam consists of many flavors: creamy flavor of coconut meat, sour flavor of raw mangoes and lime, and salty and sweet from the “boodoo” sauce (a kind of sauce taken with Khaaw Yam ) along with the hot flavor from powdered chillies.

Recipe – South African Buttermilk Rusks

Rusks in South Africa are part of the cultural identity – one of the things that exiles in a foreign land long for. Children are brought up on Rooibos tea (a herbal bush tea) and rusks. These aren’t the pallid soggy affairs that pass for rusks in the UK – Farleys rusks given to teething infants and guaranteed to coat your entire house with a paste of gooey gloop. South African rusks are of a texture somewhere between bread and cake, with extra bits of raisin or nuts, baked hard so that they must be dunked in tea or else gnawed slowly. They last a long time in an airtight tin, so are baked in big batches but even so they don’t last long in our house.

As an Englishwoman married to a South African living in London, I came across rusks on our visits to his family and was instantly converted. ‘Ouma’s Rusks’ are the famous ones that come in several varieties and we always came home with a few packs in our suitcase. On a longer visit in a cottage in Philadelphia, near Cape Town, I found a recipe to bake my own rusks, tried it and have been baking them every two weeks pretty much ever since.

When our son was a toddler waking at 5.30 every morning, the only thing that made the morning bearable was the thought of tea and rusks. Our son started off on them early and our sofa became a nest of cushions and crumbs. The first thing he ever helped bake was rusks and I always had my patience tried, as the mix became the scene of excavations with diggers or a castle with a moat. The girls also joined in when they were old enough, so for a time I had three children all wrestling to get their hands in the dough. Now the youngest is adept at making balls the right size and I have a band of useful helpers. So rusks have become part of our family culture too, my children may have missed out on the rooibos tea tradition – (I love it, they hate it) but at least they were brought up properly as regards rusks!

Several friends in London were smitten, asked for the recipe and started baking and it has since been dispersed as far afield as Pakistan and the USA.

The recipe:

South African Buttermilk Rusks

1.240kg / 2lb12oz flour (I use 1kg wholemeal and the rest white)
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
2 teaspoons cream of tartar
2 teaspoons of salt
250g / 9oz butter
½ cup raisins (optional)
2 eggs
1 ½ cups brown sugar
2 cups buttermilk
1 cup oil

(1 cup=250ml)
Preheat the oven to 190C/380F
Grease three loaf tins of base measurement 20cmx10cm / 8”x 4” approx or any combination of deep baking dish that adds up to about the same.

In a large mixing bowl sift together the flour, baking powder, bicarbonate of soda, cream of tartar and salt. Cut the butter into small cubes and rub into the flour. Add the raisins if you are using them. You can experiment with various nuts and seeds as well, though the rusks are equally good plain.

In another bowl mix together the buttermilk, sugar, eggs and oil and beat until well combined. Stir liquid into dry ingredients and mix then knead to a firm dough.

Form the dough into balls about the size of a ping-pong ball and pack them tightly in one layer into the loaf tins. I usually get six rows of three into each of my tins. Bake for 45 minutes.

Turn out onto a rack and leave to cool for 30 minutes before breaking up into individual rusks along the joins of the balls. Dry in a low oven 100C/200F for 4-5 hours until the centre is completely dry. These can be kept for ages in an airtight container.

Warning: crumbs guaranteed on the sofa, in the bed, over the carpet and the car seats!

Copyright 2006 Kit Heathcock

“Melkkos”, another South African great

“Melkkos” is one of my favourite dishes ever. I do honestly not know what it is called in English, but if I had to translate it, it would be something like milk food. It is a dish with its main ingredient being milk, to which you add some flour and butter.

It is a great traditional dish that can be enjoyed all year round. Try it in the winter, it warms you up from the inside! Nothing tastes nicer than a bowl of “melkkos”, sprinkled with cinnamon sugar on the top.

What can be nicer, I ask you all! If you have never tried it, I would say it is time.

1 cup of flour
1 1/2 tablespoons of hard butter
A pinch of salt
2 1/2 cups of milk

1. Rub the butter in with the flour, using your fingers. Add the salt and mix some more.
2. Bring the milk to the boil on the stove and add the butter and flour mixture a little bit at a time.
3. Turn the heat right down and let it boil for about 5 minutes. Make sure you stir the mixture often.
4. Sprinkle cinnamon sugar on the top and enjoy it warm!

You will not be disappointed with this recipe. Try and enjoy. Believe me, you will.