Thai Spa, Spa Light Star Bright

Spa Light Star Bright

By Seonia Gordon

Spa mania has gripped Thailand and on Phuket there is no pause for breath. The Thai spa industry is now evolving to enforce stringent controls of an international standard.

That started as traditional Thai massage treatment — which usually involves just a therapist’s hands on a willing body — has evolved into a thriving spa industry offering top-to-toe indulgence. Thailand, always popular for massage, has long enjoyed a reputation worldwide as the place to learn ancient healing techniques to address a variety of ailments, as well as to reduce stress levels and replace lost energy. But now, given the increase in visitors and the increasingly international flavour of the island, those seeking a spot of indulgence can treat themselves to any number of “feasts for the senses”, lavish pampering packages. A new trend involves a synergy of Oriental and Western folk wisdom, where tried and tested remedies combine in a winning formula.

On Phuket, a fantastic range of therapies is on offer, with something to suit every pocket. A simple traditional steam and massage goes for around 300 baht, while 5-star deals, with cool mountain breezes and spectacular sea views, bilities are endless.

And there’s an emphasis on “natural”, “fresh” and “complete”. A holistic approach now represents a large part of the spa hypothesis here, and the industry has progressed to include treatments popular in the West including colonic irrigation, detoxification, weight loss programmes and a vast range of water cures. Several resorts here are now tendering crystal healing and concentration meditation. This is big business. More than 200 spas are listed on Phuket. Nationwide, the industry generates an estimated 3.6 billion baht per year. In a recent “Wellness and Spas Fair” held in the Middle East, Thailand was dubbed Top Spa Destination. “Thai spas are unique in that they provide exceptional service,” said Dr Paial healing and concentration meditation. This is big business. More than 200 spas are listed on Phuket. Nationwide, the industry generates an estimated 3.6 billion baht per year. In a recent “Wellness and Spas Fair” held in the Middle East, Thailand was dubbed Top Spa Destination. “Thai spas are unique in that they provide exceptional service,” said Dr Paiboon, of Bangkok’s Aroma Vera company, in a Bangkok Post article (24 May 2004). “There’s no other place in the world where you can find such superb hospitality.”

The whole “relax and let someone else pamper you” concept is tempting for both tourists and hard-worked local residents stressed by the tough business of living in paradise. No doubt there’s a place for spas, and no doubt that growth in the industry is going to continue. But who’s keeping an eye on it all? It wasn’t that long ago that, when “essential oils” became popular in Europe, regulations were needed to weed out shark operators selling cheap copies that harmed the skin and, sometimes, even led to serious illness. Heard the story about the chiropractor who accidentally broke someone’s neck?

Thailand’s Ministry of Public Health (MPH) recognizes the importance of establishing internationally accepted standards for the spa industry. It has recently identified appropriate criteria for the accreditation and certification of the country’s spa operators. Currently, no national standards exist for the regulation of spas, but the MPH has drawn up a set of guidelines. Each province is responsible for setting its own criteria. The Phuket Provincial Health Office (PPHO) has just joined the Phuket Spa Business Club in an effort to encourage resorts to become part of the club, opening themselves to inspection and certification. “We are looking at three main areas when checking a spa,” says PPHO Head of Health Consumer Protection Jurai Skulpuak,” the physical environment of the building and the equipment; the

and lusher evergreen forest is found in the valleys, where the soil is deeper and richer. But opportunistic tropical vegetation flourishes in every niche available. Plants such as pandanus and prickly pear cactus establish themselves even on the sheer cliff faces, sending their roots into the tiniest cracks and subsisting on rainwater, sometimes merely on the humidity in the air.

High above the cliffs, stately eagles soar. Whoops and shrill cries hint at other wildlife, at birds and monkeys as yet unseen. Monkeys, ‘flying foxes’ (tree-dwelling fruit bats, some of them with a wingspan of a metre), and lizards are some of the terrestrial animals most often seen. Sea eagles, vivid blue kingfishers, herons, hornbills, and swiftlets are just some of the common bird species.

People have sailed the waters of Phang Nga Bay for at least 3,000 years. Traces of prehistoric hunters and fishermen may be found in the rock paintings which decorate overhangs and cliffs throughout the area. Sea Gypsies, recreational sailors, and tour groups are among those who have over the years added less interesting graffiti to the petroglyphs. Given the record of industrial and tourism development in most parts of the world, there is reason to fear that human beings will be one perhaps catastrophic factor in the shaping of what is one of the most scenic tropical paradises in the world.

Fortunately, however, since 1981 the area has been designated a marine national park by the Thai government. This has no doubt reduced the risks to the environment. But it is still the responsibility of every visitor to treat Phang Nga with respect, leaving it in the same condition in which we found it, and thereby helping to preserve this natural treasure for those who come after.

by: www.phuketmagazine.com

Thai Food, Beef Panang Curry[Panang Neur]

Panang curry is slightly different from the other coconut milk curries in that it has a thicker sauce from an amazing array of dried spices. It combines some herbs such as basil leaves , red chilli and kaffir lime leaves.

Beef Panang Ingredients

1. 400 grams beef tenderloin, sliced

2. 2 tablespoons panang curry paste

3. 2 tablespoons vegetable cooking oil

4. 150 gms coconut milk

5. 2 tablespoons palm sugar

6. 2 tablespoons fish sauce

7. 10 basil leaves

8. 1 red chilli, sliced

9. 3 kaffir lime leaves

Beef Panang Preparations

1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

2. Add beef and season with palm sugar and fish sauce.

3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.

by: http://www.thaifooddb.com

Muay Thai or Thai boxing, How it is amazing?

You might have heard about it, or even seen it on TV—the furious punches, crushing elbow strikes, lethal kicks, powerful grappling and artful feints. But nothing compares to seeing them executed to loud cheers and heart-racing tune of an accompanying wind-and-percussion ensemble. Welcome to the exciting world of Muay Thai, a martial art like no others, and a proud heritage of a nation.

The history of Thai culture, Muay Thai is interwoven with the history of the Thai people. A gentle, peace-loving people, for centuries Thais had to defend themselves and their land from aggressive powers. They developed a form of close, hand-to-hand combat best suited for the kind of rough-terrain battle they were fighting. Over time it became a rite of passage for Thai men to take up training in this martial art. King Naresuan the Great (1555-1605), one of the country’s most celebrated warrior-heroes, is believed to have been an excellent boxer himself, and it was he who made Muay Thai a required part of military training. Another milestone in the history of Muay Thai was the triumph of Nai Khanom Tom over 10 Burmese boxers in 1774. Taken captive after the Thai capital fell in 1767, Nai Khanom Tom was picked to fight before the Burmese king. After defeating ten of them in a row, he was freed and returned home a hero.

In the old days, Muay Thai was a dangerous sport, with no safety gear of any kind for the fighters, and only lengths of cords to wrht: bold;">Muay Thai Council was set up by cabinet resolution in 1995 to promote this national heritage at national and international levels. At a conference held that same year, 78 member countries voted for the establishment of a training school where all elements of Muay Thai would be taught. The Muay Thai Institute was founded in 1997 and is now the only training school accredited by the Ministry of Education.

Muay Thai or Thai boxing with international passion


Muay Thai, along with soccer, is certainly the most passionately followed sport in the country. Television networks broadcast fights five days a week, and the fight results at major stadiums are reported in all major newspapers. International boxing is also very popular, and the country has produced dozens of world champions, but they all started out as Muay Thai fighters. So it is not surprising that a boy as young as seven or eight would start training to become one—and many do, at stables across the country. Most provincial capitals have a boxing ring, but the ultimate dream of young boxers is to fight at Lumpini or Ratchadamgside tickets going for 500 baht each. Fights usually begins around 6:30 p.m., with preliminary bouts featuring younger, less experienced boxers, and build up towards the main event, usually around nine o’clock.

Muay Thai is fought in five three-minute rounds with two-minute breaks in between. The fight is preceded by a wai khru dance, in which each contestant pays homage to his teachers. Besides the younger, less experienced boxers, and build up towards the main event, usually around nine o’clock.

Muay Thai is fought in five three-minute rounds with two-minute breaks in between. The fight is preceded by a wai khru dance, in which each contestant pays homage to his teachers. Besides the symbolic meaning, the dance is a good warm-up exercise. You will notice that each boxer wears a headband and armbands. The headband, called mongkhol, is believed to bestow luck to the wearer since it has been blessed by a monk or the boxer’s own teacher. Since Buddhism and the teacher play important roles in the life of Thais, the headband is both a lucky charm and a spiritual object. It will be removed after the wai khru dance, and only by the boxer’s trainer. The armbands, meanwhile, are believed to offer protection and are only removed when the fight has ended.

A match is decided by a knockout or by points. Three judges decide who carries the round and the one who wins the most rounds, win the fight. The referee plays a very important role, since boxers’ safety depends on his decision.

To one side of the ring is the band section, comprising a Javanese clarinet, drums and cymbals. They accompany the fight from the homage dance to the conclusion. The tempo goes up as the action inside the ring intensifies. The musicians are mostly old-timers who have seen just about anything, yet their music always makes the heart race faster. It is said that the tune is a siren song that the true Muay Thai devotee can never resist.

On fight nights at major stadiums, especially at Lumpini and Ratchadamnoen, tourists fill up a sizable portion of the seats, and the number is growing. Most opt to sit at ringside, to see the action up close. On nights of major events, usually advertised days in advance, it can be hard to get tickets. You might want to book through your hotels or travel agents.

by: http://bangkok.sawadee.com

New Arrival Thai Hand Made Product Necklect, Bracelet, Ankel Bracelet, and Ring

Thai hand made product is nearly coming. You will see our new category product with colorful beat, stone, crystal, turquoise. We combined all the material to become necklect, bracelet, ankel bracelet, and ring with the most colorful and design.

Thai Culture, Siamese fighting fish Color

Colors
Bettas have been affectionately nicknamed "The Jewel of the Orient" due to the wide range of colors which are produced through selective breeding.

Wild bettas only exhibit strong colors when agitated.^{[citation needed]} However, breeders have been able to make this coloration permanent, and a wide variety of hues breed true. Bettas come in a variety of colors, such as red, blue, turquoise, orange, yellow, white, and green. Most are slightly iridescent, and can appear to change color with different lighting or viewing angle. Breeders have also developed different color patterns such as marble and butterfly, as well as metallic shades such as copper, gold, and opaque.^{[citation needed]}

Breeders around the world continue to develop new varieties. Often, the male species are sold preferentially in stores because of their beauty, compared to the females. Recently, breeders have developed in females the same range of colors previously only bred in males. However, females never develop fins as showy as males of the same type and are almost always more subdued in colouration.

The true albino betta is a 'holy grail' that has been feverishly sought after since one recorded appearance in 1927, and one in 1953. Neither of them were able to establish a line of true albino betta. In 1994, a hobbyist named Tanaka successfully bred it

by: http://en.wikipedia.org/

Thai Food, Thai Coconut Milk Soup with Chicken [Tom Kha Gai]

Thai Coconut Milk soup has a creamy consistency and has a lovely lemony flavour to it. The main herbs are galangals chillies and coriander leaves which are very well known herbs in Thailand.


Thai Coconut Milk Soup with Chicken Ingredients

1. 2 cups coconut milk

2. 1 cup chicken stock

3. 2-3 medium pieces fresh galangal, peeled and sliced

4. 3 chicken breast fillets (cut into well pieces)

5. 2 teaspoons chilies, finely chopped

6. 1 tablespoon fish sauce

7. 1 teaspoon sugar

8. 1/2 cup fresh coriander leaves

9. 5 coriander leaves for garnish

Thai Coconut Milk Soup with Chicken Preparations

1. Add coconut milk, chicken stock and galangal in a pan.

2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.

3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well. 4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnis1

Thai Boxing, Conditioning

Like most competitive full contact fighting sports, Muay Thai has a heavy focus on body conditioning. Muay Thai is specifically designed to promote the level of fitness and toughness required for ring competition. Training regimens include many staples of combat sport conditioning such as running, shadowboxing, rope jumping, body weight resistance exercises, medicine ball exercises, abdominal exercises, and in some cases weight training. Muay Thai practitioners typically apply Namman Muay liberally before and after their intense training sessions.

Training that is specific to a Muay Thai fighter includes training with coaches on Thai pads, focus mitts, heavy bag, and sparring. The daily training includes many rounds (3-5 minute periods broken up by a short rest, often 1-2 minutes) of these various methods of practice. Thai pad training is a cornerstone of Muay Thai conditioning which involves practicing punches, kicks, knees, and elbow strikes with a trainer wearing thick pads which cover the forearms and hands. These special pads are used to absorb the impact of the fighter’s strikes and allow the fighter to react to the attacks of the pad holder. The trainer will often also wear a belly pad around the abdominal area so that the fighter can attack with straight kicks or knees to the body at anytime during the round.

Focus mitts are specific to training a fighter’s hand speed, rous fighting and training regimen (some Thai boxers fight almost every other week) professional Muay Thai fighters have relatively short careers in the ring. Many retire from competition to begin instructing the next generation of Thai fighters. It is a common myth that Thai boxing causes arthritis, this is not true and is in no way more damaging to the body than other sports such as karate or even running. Most professional Thai boxers come from the lower economic backgrounds and the fight money (after the other parties get their cut) is sought as means of support for the fighters and their families. Very few higher economic strata Thais ikipedia.org/wiki/Karate" title="Karate">karate or even running. Most professional Thai boxers come from the lower economic backgrounds and the fight money (after the other parties get their cut) is sought as means of support for the fighters and their families. Very few higher economic strata Thais join the professional Muay Thai ranks; they usually either don't practice the sport or practice it only as amateur Muay Thai boxers.

by: http://en.wikipedia.org

Thai Culture, Siamese fighting fish

Reproduction and nests

The Siamese fighting fish mate in a fashion that is called "nupital embrace", in which the male and female spiral around each other, around 10-41 eggs are released and fertilized at each embrace, until the female is exhausted of eggs. The male carefully keeps every egg in his bubble nest, making sure none fall to the ground, and repairing the bubble nest as needed. Incubation last 30-40 hours, and the eggs hatch in 3-4 days.

Betta males build bubble nests of various sizes and thicknesses at the surface of the water. During and after spawning, the male uses his mouth to retrieve sinking eggs and deposit them in the bubble nest. After approximately two days the eggs hatch, and after three more they become free-swimming fry; at this point the male is generally removed from the breeding tank to prevent eating the young. Betta fry are fed infusoria for the first several days, followed by newly hatched brine shrimp or similarly sized food.

B. splendens can be hybridized with B. imbellis, Betta sp. Mahachai and B. smaragdina, though with the latter the fry tend to have low survival rates.

by: http://en.wikipedia.org

Thai Food, Stir-Fried Crab Meat with Curry Power [Poo Pad Pong Ka-Ree]

This is very popular Thai dish where crab is gried with a slightly curried sauce.

Stir-Fried Crab Meat with Curry Power Ingredients

1. 250 grams crab meat

2. 2 eggs

3. 1 tablespoon garlic, minced

4. 1 teaspoon curry powder

5. 1 tablespoon soy sauce

6. 2 tablespoons fish sauce

7. 2 spring onions (scallion), sliced thinly

8. 2 tablespoon shallots, sliced thinly

9. 100 grams Chinese celery, cut 1" long

10. 3 chilie peppers, cut diagonally

11. pinch of sugar

12. 2 tablespoons fish stock (or water)

Stir-Fried Crab Meat with Curry Power Preparations

1. Heat oil in a wok, and garlic and onions, then stir fry until the color is golden.

2. Add the fish stock (or water), soy sauce, fish sauce and beaten egg. Stir fry for 20 seconds, then add crab meat.

3. Stir fry until the crab meat is nearly cooked, then add the remaining ingredients. Stir fry for another 30 seconds and turn off the heat.

4. Transfer to a serving dish. Before serving, garnish with coriander leaves and other fresh vegetables (lettuce, sliced cucumber, etc.)

Thai Boxing, Punches and kicks

Defensively, the concept of "wall of defence" is used, in which shoulders, arms and legs are used to hinder the attacker from successfully executing techniques. Blocking is a critical element in Muay Thai and compounds the level of conditioning a successful practitioner must possess. Low and mid body roundhouse kicks are normally blocked with the upper portion of a raised shin. High body strikes are blocked with the forearm/glove, elbow/shin. Mid section roundhouse kicks can also be caught/trapped, allowing for a sweep or counter attack to the remaining leg of the opponent. Punches are blocked with an ordinary boxing guard and techniques similar, if not identical, to basic boxing technique. A common means of blocking a punch is using the hand on the same side as the oncoming punch. For example, if an orthodox fighter throws a jab (being the left hand), the defender will make a slight tap to redirect the punch's angle with the right hand. The deflection is always as small and precise as possible to avoid unnecessary energy expenditure and return the hand to the guard as quickly as possible. Hooks are most often blocked with a motion most often described as "combing your hair," raising the elbow forward and effectively shielding the head with the forearm, flexed biceps, and shoulder. More advanced Muay Thai blocks are usually counters, used to damage the opponent to prevent another attack being made.

by: http://en.wikipedia.org

Thai Food, Thai Fish Cakes [Tod Mun Pla]

A popular Thai dish of fish mixed curry paste and kaffir lime leaves and fried in hot oil. Serve hot as part of a main meal.

Thai Fish Cakes Ingredients

1. 500 grams white fish meat, minced or chopped

2. 1 egg

3. 1/2 cup string beans, sliced thinly

4. 3 tablebspoons fresh kaffir lime leaves, chopped

5. 1 teaspoon sugar

6. 1 teaspoon salt

7. 1 tablespoon of red curry paste

8. 3 cups cooking oil for frying

Thai Fish Cakes Preparations

1. Put all the ingredients in a large bowl and mix well knead with the hand until it sticks and mixed well.

2. Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.

3. Serve with cucumber relish.

by: http://www.thaifooddb.com

Thai Boxing, Defense against attacks

Defense against attacks

Defenses in Muay Thai are categorised in 6 groups:

• Blocking - defender's hard blocks to stop a strike in its path so preventing it reaching its target, (eg the Shin Block described in more detail below)

• Redirection - defender's soft parries to change the direction of a strike (eg a downwards tap to a jab) so that it misses the target

• Avoidance - moving a body part out of the way or range of a strike so the defender remains in range for a counter-strike, eg defender moving the front leg backwards from the attacker's low kick: then immediately counter-attacking with an angle kick: or defender laying the head back from the attacker's high angle kick: then immediately counter-attacking with a side kick from the front leg:

• Evasion - moving the body out of the way or range of a strike so the defender has to move close again to counter-attack, eg defender jumping back from attacker's kicks

• Disruption - Pre-empting an attack. eg with defender using disruptive techniques like jab, teep or low angle kick (to the inside of the attacker's front leg) as the attacker attempts to close distance

• Anticipation - Defender catching a strike (eg catching an angle kick to the body) or countering it before it lands (eg defender's low kick to the supporting leg below as the attacker iniates a high angle kick).

Thai Culture, Siamese fighting fish

The Siamese fighting fish (Betta splendens), also known as the "betta fish" or just "betta", is one of the most popular species of freshwater aquarium fish. It is native to the rice paddies of Thailand and called pla-kad or pla-kat ("Biting Fish") in its native Thailand.

The name Betta (or betta) is pronounced /ˈbɛtə/.^[1] The name Betta is not a to be confused with the Greek letter beta. Instead, the name of the genus is deriv

B. splendens usually grow to an overall length of about 6.0 centimetres (2.4 in), though some varieties reach 8.0 centimetres (3.1 in) in length. In recent years^{h 8.0 centimetres (3.1 in) in length. In recent years[when?] breeders have been able to creatillianta member of the Gourami family (family Osphronemidae) of order Perciformes, but was formerly classified among the Anabantidae. Although there are nearly 50 other types of bettas, B. splendens is the most popular species among aquarium hobbyists, particularly in the United States.}

by: http://en.wikipedia.org

Thai Food, Fried Fish with Tamarind Sauce [Pla Rad Prik]

A popular Thai dish of fried fish with tamarind sauce. It combines many herbs such as tamarind, shallot, garlic, coriander, and chilli. Serve hot as part of a main meal.



Fried Fish with Tamarind Sauce Ingredients
1. 1 fish (any meaty white fish) weight 400-500 grams

2. 1 tablespoon tamarind

3. 3 tablespoons sugar

4. 1 shallot, coarsely chopped

5. 2 cloves garlic, coarsely chopped

6. 3 sprigs coriander

7. 2 tablespoons fish sauce

8. 3 red or yellow chilies

Fried Fish with Tamarind Sauce Preparations

Fried Fish: 1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate. TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350?F for 10 minutes.

Topping Sauce: 1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.

2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.

3. When cooked and mixed well, pour the sauce o7270013924306fish and garnish with coriander leaves.

by: http://www.thaifooddb.com

Thai Boxing, Foot-thrust (teep), Clinch

Foot-thrust (teep) Foot-Thrusts also known as Push Kicks or literally "foot jabs" are one of the most common techniques used in Muay Thai. Teeps are different from any other Muay Thai technique in terms of objective to use. Foot-thrusts are mainly used as a defensive technique to control distance, block attacks, and get an opponent off balance. Foot-Thrusts should be thrown quickly but yet with enough force to knock an opponent off balance.

Clinch

In Western Boxing the two fighters are separated when they clinch; in Muay Thai, however, they are not. It is often in the clinch where knee and elbow techniques are used. The front clinch should be performed with the palm of one hand on the back of the other. There are three reasons why the fingers must not be intertwined. 1) In the ring fighters are wearing boxing gloves and cannot intertwine their fingers. 2) The Thai front clinch involves pressing the head of the opponent downwards, which is easier if the hands are locked behind the back of the head instead of behind the neck. Furthermore the arms should be putting as much pressure on the neck as possible. 3) A fighter may incur an injury to one or more fingers if they are intertwined, and it becomes more difficult to release the grip in order to quickly elbow the opponent's head.

A correct clinch also involves the fighter's forearms pressing against the opponent's collar bone while the hands are around the opponent's head rather than the opponent's neck. The general way to get out of a clinch is to push the opponent's head backwards or elbow him or her, as the clinch requires both participants to be very close to one another. Additionally, the non-dominant clincher can try to "swim" his or her arm underneath and inside the opponent's clinch, establishing the previously non-dominant clincher as the dominant clincher.

Muay Thai has several other variants of the clinch, including:

• arm clinch, where one or both hands controls the inside of the defender's arm(s) and where the second hand if free is in the front clinch position, this clinch is used to briefly control the opponent before applying a knee strike or throw
• side clinch, one arm passing around the front of the defender with the attacker's shoulder pressed into the defender's arm pit and the other arm passing round the back which allows the attacker to apply knee strikes to the defender's back or to throw the defender readily
• low clinch, with both controlling arms passing under the defender's arms, which is generally used by the shorter of two opponents
• swan-neck where one hand around the rear of the neck is used to briefly clinch an opponent (before a strike)

by: http://en.wikipedia.org

Thai Food, Stir-Fried Clams with Roasted Chili Paste [Hoy Lai Pad Num Prik Prao]

A popular Thai dish of stir-fried clams fried with roasted chili paste garlic, and sweet basil leaves. Serve hot as part of a main meal.

Stir-Fried Clams with Roasted Chili Paste Ingredients

1. 450 grams fresh clams, cleaned well

2. 1 teaspoon sugar

3. 3 tablespoon vegetable oil

4. 1/2 cup sweet basil leaves

5. 2 tablespoons roasted chilli paste

6. 4 fresh chillies, cut into long strips

7. 2 teaspoons garlic, finely chopped

8. 1 tablespoon fish sauce

Stir-Fried Clams with Roasted Chili Paste Preparations

1. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.

2. Add clams and stir until they are cooked (clams will open when they are cooked). Season with fish sauce, sugar, and roasted chilli paste.

3. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with steamed rice.

by: http://www.thaifooddb.com

Thai Boxing, Knee (Tee kao)

• Kao Dode (Jumping knee strike) - the Thai boxer jumps up on one leg and strikes with that leg's knee.
• Kao Loi (Flying knee strike) - the Thai boxer takes step(s), jumps forward and off one leg and strikes with that leg's knee.
• Kao Tone (Straight knee strike) - the Thai boxer simply thrusts it forward (not upwards, unless he is holding an opponents head down in a clinch and intend to knee upwards into the face). According to one written source, this technique is somewhat more recent than Kao Dode or Kao Loi.^{[citation needed]} Supposedly, when the Thai boxers fought with rope-bound hands rather than the modern boxing gloves, this particular technique was subject to potentially vicious cutting, slicing and sawing by an alert opponent who would block it or deflect it with the sharp "rope-glove" edges which are sometimes dipped in water to make the rope much stronger. This explanation also holds true for some of the following knee strikes below as well.

The clinch version of this move was scientifically proven recently, by National Geographic Channel's Fight Science, to be the strongest blow using the legs in martial arts. The test subject, Melchor Menor, delivered the strike to a high-tech dummy. On a person the blow would have fragmented the ribs, caused two inches of chest compression, and caused severe internal bleeding in the organs.

• Kao Noi (Small knee strike) - the Thai boxer hits the inside upper thigh (above the knee) of the opponent when clinching. This technique is used to wear down the opponent or to counter the opponent's knee strike or kick.

by: http://en.wikipedia.org

Thailand, Bangkok Spa Experiences

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Thai Food, Sweet and Sour Sauce fried with Pork [Moo Pad Preaw Wan]

A Thai dish of stir-fried pork sweetened with pineapple and cucumber.

Sweet and Sour Sauce fried with Pork Ingredients

1. 400 grams of pork, cut into bite sized pieces

2. 3 tablespoons evaporated milk

3. 1 cup all purpose flour

4. 1/2 cup plum sauce

5. 1/3 cup sugar

6. 1 onion, sliced

7. 2 tomatoes, sliced

8. 5 pieces pineapple, cut into small cubes

9. 1 tablespoon soy sauce

10. 1/2 teaspoon concentrated tamarind paste

11. 1 cup vegetable oil for deep frying

Sweet and Sour Sauce fried with PorkPreparations

1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.

2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.

3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.

4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.

by: http://www.thaifooddb.com

Thai Boxing, Kicking (Teh)

The two most common kicks in Muay Thai are known as the teep (literally "foot jab,"), and the Teh(kick)chiang (kicking upwards in the shape of a triangle cutting under the arm and ribs) or angle kick. The Muay Thai angle kick has been widely adopted by fighters from other martial arts. The angle kick uses a rotational movement of the entire body. The angle kick is superficially similar to a karate roundhouse kick, but omits the rotation of the lower leg from the knee used in other striking martial arts like Karate or Taekwondo. The angle kick draws its power entirely from the rotational movement of the body. Many Muay Thai fighters use a counter rotation of the arms to intensify the power of this kick.If a round house kick is attempted by the opponent the Muay Thai fighter will normally block with his shin. Thai boxers are trained to always connect with the shin. While sensitive in an unconditioned practitioner, the shin is the strongest part of the leg for experienced Muay Thai fighters. The foot contains many fine bones and is much weaker. A fighter may end up hurting himself if he tries to strike with his foot or instep.

Muay Thai also includes other varieties of kicking, such as the axe kick, side kick or spinning back kick etc. These kicks are only used in bouts by some fighters. It is worth noting that a side kick is performed differently in Muay Thai than the traditional side kick of other martial arts. In Muay Thai, a side kick is executed by first raising the knee of the leg that is going to kick in order to convince the opponent that the executor is going to perform a teep or front kick. The hips are then shifted to the side to the more traditional side kick position for the kick itself. The "fake-out" almost always precedes the kick in Muay Thai technique.

by: http://en.wikipedia.org