The restaurant jarosz - ready solutions for your lunch

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

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. Read more...

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

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). Read more...

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They often feature as a garnish, especially with one-dish meals.

Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in". Read more...

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Another unpolished grain, black sticky rice has a rich nutty flavor that is most often enjoyed in desserts.

"rice curry"). Read more...

 

Welcome to the restaurant Yarosh

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Today, however, most Thais eat with a fork and spoon. 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. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice (rat khao).

With over 40 distinct ethnic groups each with its own culture and even more languages,[25] it comes as no surprise that Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. They were introduced to Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese.[10][11][12] Such dishes include chok Thai: โจ๊ก (rice porridge), salapao (steamed buns), kuaitiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice).

Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, and the sancocho of the Dominican Republic, Colombia, and Panama. Wun sen, called cellophane noodles in English, are extremely thin noodles made from mung bean flour which are sold dried.


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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).

Special meal for you

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They often feature as a garnish, especially with one-dish meals.

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