ขอขอบพระคุณสำหรับลูกค้าทุกท่านที่อุดหนุนและติชม ที่ก้นครัวริมน้ำ บ้านไร่ จอมทองรีสอร์ท ของเชฟทุกๆๆมื้อที่ได้ดูแลกันและกัน จากวันที่เริ่มต้นถึงวันนี้เริ่มเข้าสู่ปีที่ 6 ของครัวเล็กๆๆสู่สากลแล้ว เรากำลังพัฒนาสู่ความเป็นสากลในการรองรับนัท่องเที่ยวใน AEC ที่กำลังจะเข้ามาสู่พื้นที่ท่องเที่ยวในทุ่งกังหันลมที่ห้วยบง ด่านขุนทด นครราชสีมา รูปลัษณ์ใหม่ และความเป็นเอกลักษณ์ของครัวไทยเรากำลังเริ่มแล้วที่นี่ จุดเล็กๆๆ สำหรับนักท่องเที่ยวและคนเดินทาง
Eating & Ordering Thai Foodวิธีการรับประทานและการสั่งอาหารไทย
Thai food is eaten with a fork and spoon. Even single dish meals such as fried rice with pork, or steamed rice topped with roasted duck, are served in bite-sized slices or chunks obviating the need for a knife. The spoon is used to convey food to the mouth. Ideally, eating Thai food is a communal affair involving two or more people, principally because the greater the number of diners the greater the number of dishes ordered. Generally speaking, two diners order three dishes in addition to their own individual plates of steamed rice.
Fried Rice
three diners four dishes, and so on. Diners choose whatever they require from shared dishes and generally add it to their own rice. Soups are enjoyed concurrently with rice. Soups are enjoyed concurrently with other dishes, not independently. Spicy dishes, not independently. Spicy dishes are "balanced" by bland dishes to avoid discomfort.
The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry sauce), a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chillies, mint and lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet desserts or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon.What Comprises a Thai Meal
| Titbits ปอเปี้ยะทอด | |
|---|---|
| These can be hors d'oeuvres, accompaniments, side dishes, and/or snacks. They include spring rolls, satay, puffed rice cakes with herbed topping. They represent the playful and creative nature of the Thais. | |
| Salads สลัด ยำ | |
 | A harmony of tastes and herbal flavours are essential. Major tastes are sour, sweet and salty. Spiciness comes in different degrees according to meat textures and occasions. |
| Dips น้ำพริก | |
| Dips entail some complexity. They can be the major dish of a meal with accompaniments of vegetables and some meats. When dips are made thinly, they can be used as salad designs. A particular and simple dip is made from chilies, garlic, dried shrimps, lime juice, fish sauce, sugar and shrimp paste. | |
| Soups ต้มแกง | |
 | A good meal for an average person may consist simply of a soup and rice. Traditional Thai soups are unique because they embody more flavours and textures than can be found in other types of food. |
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 | Most non-Thai curries consist of powdered or ground dried spices, whereas the major ingredients of Thai curry are fresh herbs. A simple Thai curry paste consists of dried chilies, shallots and shrimp paste. More complex curries include garlic, galangal, coriander roots, lemon grass, kefir lime peel and peppercorns. |
| Single Dishes อาหารจานเดียว | |
 | Complete meals in themselves , they include rice and noodle dishes such as Khao Phat and Phat Thai. |
| Desserts ขนมหวาน | |
 | No good meal is complete without a Thai dessert. Uniformly sweet, they are particularly welcome after a strongly spiced and herbed meal. |
Preparing Thai Food ขั้นตอนการจัดเตรียมอาหารไทย| Titbits อาหารทานเล่น | |
|---|---|
| A simple kind of titbit is fun to make. You need shallots, ginger, lemon or lime, lemon grass, roasted peanuts and red phrik khi nu chilies. Peeled shallots and ginger should be cut into small fingertip sizes. Diced lime and slices of lemon grass should be cut to the same size. Roasted peanut should be left in halves. Chilies should be thinly sliced. Combinations of such ingredients should be wrapped in fresh lettuce leaves and laced with a sweet-salty sauce made from fish sauce, sugar, dried shrimps and lime juice. | |
| Dips น้ำพริกต่างๆ | |
| Mixing crushed fresh chilies with fish sauce and a dash of lime juice makes a general accompanying sauce for any Thai dish. Adding some crushed garlic and a tiny amount of roasted or raw shrimp paste transforms it into an all-purpose dip (nam phrik). Some pulverized dried shrimp and julienned egg-plant with sugar makes this dip more complete. Serve it with steamed rice, an omelets and some vegetables. | |
| Salad Dressings ประภทสลัด ยำ | |
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| Soup Stocks แกง ต้ม ชุป | |
| Soups generally need good stock. Add to boiling water crushed peppercorns, salt, garlic, shallots, coriander roots, and the meats or cuts of one's choice. After prolonged boiling and simmering , you have the basic stock of common Thai soups. Additional galangal, lemon grass, kefir lime leaves, crushed fresh chilies, fish sauce and lime juice create the basic stock for a Tom Yam. | |
| Curries แกงกะทิ | |
 To make a quick curry, fry curry or chili paste in heated oil or thick coconut milk. Stir and fry until the paste is well cooked and add meats of one's choice. Season with fish sauce or sugar to taste. Add water or thin coconut milk to make curry go a longer way. Add sliced eggplant with a garnish of basil and kefir lime leaves. Make your own curry paste by blending fresh (preferably dried) chilies, garlic, shallots, galangal, lemon grass, coriander roots, ground pepper, kefir lime peels and shrimp paste. | |
| Single Dish Mealsอาหารจานเดียว | |
| Heat the cooking oil, fry in a mixture of crushed chilies, minced garlic, ground pepper and chopped chicken meat. When nearly cooked, add vegetables such as cut beans or eggplants. Season with fish sauce and garnish with kefir lime leaves, basil or balsam leaves. Cooked rice or fresh noodles added to the frying would make this a substantial meal. | |