Although it is said that Thai food and Thai Cooking is a single cuisine, it would be more accurate to say that four major regions contribute to their unique cuisine. These are: Central, Northern, Northeastern and Southern Thailand. Central region has moderate flavor, mostly consisting of sugar and herbs. Coconut milk dishes come from this place like Tom Yam (spicy and sour soup), Kaeng Kaew Wan (Green Curry) and Panang Curry (Dry red curry). Northern region on the other hand creates light-tasting dishes, not too salty, not too spicy and most of the time without sugar. Well known dishes from this region include: Cap Moo (Som Tam (papaya salad), Kaeng Kare (vegetarian curry), Nam-Prig Ong (Minced pork and tomato chilies paste). Northeastern is mainly influenced by Laos. Dishes in this part of the country are strong-tasting and very spicy. Lastly, Southern Thailand. Here you can find strong flavored food with the use of herbs like Turmeric, coconut milk and other herbs. Examples of these are: Tai-pla, Kua Kling, Kaeng Leang.
Although acknowledged as having “spicy” dishes, Thai Cooking is more than that. From sweet, sour, hot, bitter and salty filled with fresh herbs and spices. Thai food surely is something to crave about. These things combined together make every dish very special and appetizing. Thai food is pretty much a little bit of everything, the rich coconut cream of India, the oriental taste of China and the aroma of Arabian food. Fresh ingredients play a big role in Thai food too such as pepper, chilies and coriander plants. Thais never overcook, one of the key techniques to its lavish and exotic tasting food while locking in the vitamins nutrients. Thai cooking may look hard at first, but once you learn the fundamental ingredients you’re good to go and enjoy every bite of what you cook!
Thai cooking will never be hard for you! Be one of those who are satisfied with the discovery of Thai cuisine. With this series of cookbooks you can now bring home those mouth-watering Thai food dishes that you see in five star hotels such as curry, Tom Yam (spicy and sour soup) and Nam-Prig Ong (Minced pork and tomato chilies paste). These easy tutorials will provide accurate photos and easy-to-follow instructions that will enlighten you how easy it is to go Thai for dinner!
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-2013 WILTON YEARBOOK – Gain almost instantaneous access to the 2013 Wilton Yearbook ideas - more than 200 exciting new designs for every occasion.
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Two admired benefits of slow cooking are convenience and affordability. You can make simple, long and slow-cooked meals that get tender over time, and perhaps with the careful seasoning of Asian blend, you will have superb-tasting dishes your family will love.
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Action Diver: Action Diver is our annual comprehensive guide to Asia's best dive shops. Select a country, begin with a handy reference page of the top dive sites there, and then read on for an introduction to the leading operators who can show you those sites. Also included is a full list of liveaboards based in Asia, a calendar of dive events, a one-page guide to seasonal highlights in the region, gear reviews and more. If you are a keen diver based in Asia, Action Diver is your bible.
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Issue 1 2014: Welcome to the new ASIAN Geographic. It has been in the making for quite a while now and we are proud to present a whole new look at the geographic, save a very large inspiration from issues gone by, with a great new design concept as well. This issue, we pay homage to Asian journeys great and small, both giving epic experiences and memories that last several lifetimes.
Issue 8 2013: My camera is a tool. It allows me to show the world what people struggle and suffer through on a daily basis, in hopes that things may someday change. Photographs allow us to empathise with our fellow human beings, and empathy is the first step towards building a better world for all of us to live in. War is cruel and those who have experienced it have seen it turn people into animals.
Issue 7 2013: The 100th issue of ASIAN Geographic was a torrid love affair with passionate linguists from over 70 Asian countries, individuals who have dedicated their lives to the precise survival of the spoken word. As we shaped and caressed this rather intricate edition, we understood that to cover all 4,225 living dialects and languages across the world’s most diverse region would be a task our young hearts
Issue 6 2013: From the political to the social to the simple need of faith, our lives have been filled with tales of gods and angels, as well as ghosts and the devil. It was what kept many of us up at night as children. It entertained, terrified and amused; for some, it was the beginning of worlds beyond we could only imagine.
Issue 5 2013: If there’s one thing the world absolutely cannot accuse Asia of, it’s being bland. If you need colour in your life, I say, come to Asia to get your fix. From India to Indonesia, the Philippines to the Seychelles, topside or underwater, the plethora of pigments weren’t spared when this vast region came into being. This issue has wowed even the veteran traveller.
Issue 4 2013: It is mind-boggling how much waste we create on a daily basis. It is not until you see the numbers and pause to observe the photos that it slowly dawns on you, the degree, the gravity and the extent of the rubbish we continuously fill this world with. If you look closer, you’ll realise that half of it can be recycled in a plethora of ways, while a quarter can be “garbage-avoided”
Issue 3 2013: It was without a doubt that when I started pondering on this issue, I knew I would have a problem fitting all of Asia’s treasures into the pages within. While there are so many more to know and discover, I would take this issue as a mere representation of the bigger picture, where bountiful treasures await revelation. The gleaming gifts of the land, the breathtaking fractures of bawdy terrains
Issue 2 2013: It is said that the absolution of that which flourishes must also find an end. It is the basic of life’s cycle that repeats itself over and over, in it a necessary evil we otherwise cannot do as well without. This sometimes-difficult concept was the catalyst that inspired this issue. While we shudder from so much that has degenerated or died, or been adulterated or impaired
Issue 1 2013: Being part of the geographic family, ASIAN Geographic has always had its paws on the pulse of Asia’s animal kingdom. Our history has seen us fight the good fight to stop the consumption of shark fin soup at weddings more than a decade ago and then offer our voice to bring attention to the plight of Asia’s bears.
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