text:
Dhaptar masakan Thai
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Iki arupa dhaptar sawetara Masakan Thailand.
- Delengen uga: Dhaptar bumbu masakan Thailand
Masakan individual[besut | besut sumber]
Sega[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Chok | โจ๊ก | Rice congee | Asal saka Cina, arupa bubur beras nganggo irisan daging pitik utawa babi. Bisa uga ditambah endhog. | ||
Khao kha mu | ข้าวขาหมู | Sega disajèkaké nganggo irisan daging babi sing wis digangsa nganggo kécap lan bumbu. | |||
Khao khai chiao | ข้าวไข่เจียว | Omelet on rice | A quick snack or breakfast, it is an omelet with white rice, often eaten with chilli sauce and cucumber. | ||
Khao khluk kapi | ข้าวคลุกกะปิ | Fried rice with shrimp paste | Rice is fried with shrimp paste and served with sweet pork, sour mango, fried shrimp, chillies and shallots. | ||
Khao mok kai | ข้าวหมกไก่ | Thai chicken biryani | The Thai version of a "chicken biryani". The name literally means "rice covered chicken". This Thai-Muslim dish is made by cooking rice together with the chicken curry. | ||
Khao man kai | ข้าวมันไก่ | Chicken rice | Rice steamed with garlic served with sliced chicken, chicken broth and a spicy dipping sauce. | ||
Khao mu krop mu daeng | ข้าวหมูกรอบหมูแดง | Slices of mu krop (crispy pork) and mu daeng (red roast pork) served on rice, and often covered with a sticky soya and/or oyster-sauce based sauce. Very often, a clear soup, boiled egg, cucumber, and spring onion is served on the side. Sliced chillies in Chinese black vinegar and dark soy sauce are provided as a condiment for this dish. | |||
Khao na pet | ข้าวหน้าเป็ด | Red roast duck on rice | Boiled rice with roast duck and duck broth on the side. It is served with sliced chillies in soy sauce as a condiment. | ||
Khao niao | ข้าวเหนียว | Glutinous or sticky rice | Khao niao is traditionally eaten using only the right hand. It is the staple food of Northern and Northeastern Thais. | ||
Khao phat | ข้าวผัด | Thai fried rice | Fried rice in Thailand can be made with different ingredients. Customarily served with fresh lime, cucumber, spring onions and nam pla phrik (chillies in fish sauce). | ||
Khao phat amerikan | ข้าวผัดอเมริกัน | American fried rice | American fried rice is rice fried with onion, tomato, raisins and flavoured with ketchup. It is often garnished with some sausage, fried chicken and egg. | ||
Khao phat kraphao mu | ข้าวผัดกะเพราหมู | Basil fried rice with pork | Rice fried with a certain variety of Thai basil called bai kraphao (Ocimum tenuiflorum), sliced pork and chillies. | ||
Khao phat nam phrik narok | ข้าวผัดน้ำพริกนรก | The name literally means "rice fried with chilli paste from hell". The rice is fried with nam phrik narok, a very spicy chilli paste made with fried catfish, grilled onion and garlic, grilled (dried) chillies, sugar, fish sauce and shrimp paste. Here it is served with mu yang (grilled pork) and nam chim chaeo, a spicy dipping sauce. | |||
Khao tom | ข้าวต้ม | Thai rice soup | Boiled rice in a light broth, usually with minced pork, chicken or fish. It is often eaten for breakfast. | ||
Khao tom kui | ข้าวต้มกุ๊ย | Plain rice congee | Plain rice is cooked to a porridge and eaten as the staple together with a variety of side dishes. | ||
Noodle dishes[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Bami haeng pet | บะหมี่แห้งเป็ด | Egg noodles served "dry" with duck | Egg noodles served "dry" with slices of braised duck, and often, as shown on the Gambar, together with "blood tofu". The broth is served on the side. It is originally a Chinese dish. | ||
Bami mu daeng | บะหมี่หมูแดง | Egg noodle soup with red roast pork | Originally a Chinese dish, it is now common in Thailand. Often served with chillies in vinegar, and dried chilli flakes. The version shown in the photo also contains kiao kung (Basa Thai: เกี๊ยวกุ้ง; prawn wontons). | ||
Khanom chin nam ngiao | ขนมจีนน้ำเงี้ยว | North | A speciality of Northern Thailand, it is Thai fermented rice noodles served with pork or chicken blood tofu in a sauce made with pork broth and tomato, crushed fried dry chillies, pork blood, dry fermented soy bean, and dried red kapok flowers. | ||
Khanom chin namya | ขนมจีนน้ำยา | Central | Thai rice noodles served with a fish based sauce called nam ya. | ||
Khanom chin sao nam | ขนมจีนซาวน้ำ | Central | Cold rice noodles served as a salad with thick coconut milk, finely chopped pineapple, sliced raw garlic and Thai chillies, pounded dried prawns, shredded ginger, lime juice, fish sauce and sugar. | ||
Khao soi | ข้าวซอย | Northern Thai curry noodles | North | Crispy fried wheat noodles (bami) in a sweet chicken curry soup. Sometimes a beef version is also available. | |
Kuaichap | ก๋วยจั๊บ | Originally a Teochew Chinese dish (Cithakan:Lang-zh), it is a soup of pork broth with rolled up rice noodle sheets (resulting in rolls about the size of Italian penne), pork intestines, "blood tofu", and boiled egg. | |||
Kuai-tiao nam | ก๋วยเตี๋ยวน้ำ | Wide rice noodle soup | A soup of wide rice noodles, often with minced pork, pork balls or fish balls. | ||
Kuai tiao phat khi mao | ก๋วยเตี๋ยวผัดขี้เมา | Drunken noodles | Spicy fried wide rice noodles. | ||
Kuai-tiao rat na | ราดหน้า | Wide rice noodles in gravy | Central | Fried wide rice noodles with beef, pork, chicken or seafood in a thickened gravy. | |
Kuai-tiao ruea | ก๋วยเตี๋ยวเรือ | Boat noodles | Central | Rice noodles with beef or pork (and sometimes offal) in a brown broth which contains cinnamon, star anise and sometimes blood. It is spicy and sour. | |
Mi krop | หมี่กรอบ | Thai crispy fried noodles | Deep fried rice vermicelli with a sweet and sour sauce. | ||
Phat si-io | ผัดซีอิ๊ว | Noodles fried in soy sauce | Usually wide rice noodles fried with chicken or pork, and soy sauce. | ||
Phat thai | ผัดไทย | Noodles pad Thai | Stir fried medium size rice noodles (sen lek) with fish sauce, sugar, lime juice or tamarind pulp, ground peanuts, egg, bean sprouts, and Chinese chives (kuichai), combined with pork, chicken, seafood, or tofu. | ||
Phat wun sen | ผัดวุ้นเส้น | Stir-fried glass noodles | Glass noodles are stir-fried with egg and vegetables, and a variety of ingredients such as meat, seafood, or with vegetarian alternatives. | ||
Sapaketti phat khi mao | สปาเกตตีผัดขี้เมา | A Thai fusion dish where the name literally means spaghetti fried "shit-drunk" (khi mao = extremely drunk). An explanation is that any dish fried this way is easy to make, spicy, and uses whatever ingredients are available at that time; great after a night out drinking when still hungry. | |||
Tom yam boran | ต้มยำโบราณ | Central | Tom yam boran is noodles served in a thick spicy sour sauce or broth, with crushed dried chillies, chopped peanuts and blanched vegetables such as bean sprouts. This version is bami mu tom yam boran: with egg noodles and pork. | ||
Yen tafo | เย็นตาโฟ | The Thai version of the Chinese noodle dish Yong Tau Foo is slightly sweet, sour, salty and spicy. | |||
Miscellaneous[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Chim chum | จิ้มจุ่ม | A Thai style hot pot served in an earthenware pot where the ingredients (meats, vegetables, mushrooms, noodles) are cooked in a clear herb broth of lemongrass, galangal and kaffir lime leaves. Additionally, the broth can contain other herbs such as bai kraphao (Thai holy basil), spices such as chillies, or in addition be partially meat based, using, for instance, pork ribs as one of the base ingredients. It is served with one or more nam chim (dipping sauces). | |||
Mu kratha | หมู่กะทะ | Mu kratha resembles a combination of a Korean barbecue and a Chinese hot pot. Meat (most often pork) is grilled in the centre while the vegetables and other ingredients, such as fish balls, cook in the soup. It is served with a variety of nam chim (Thai dipping sauces). | |||
Nam phrik kapi kap pla thu thot[1] | น้ำพริกกะปิกับปลาทูทอด | Fried pla thu served with nam phrik kapi, a pungent dip made mainly from shrimp paste and chillies, and raw, steamed and/or fried vegetables (often pieces of cha-om omelet). It is eaten with khanom chin (Thai rice noodles) or steamed rice. Although the name of this dish is often shortened to nam phrik pla thu, this actually refers to a certain type of chilli paste in which pla thu is used as an ingredient. | |||
Suki | สุกี้ | Thai suki | A Thai variant of the Chinese hot pot, it is mainly eaten as a meal on its own. | ||
[besut | besut sumber]
Curries[besut | besut sumber]
- Delengen uga: Thai curry
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Chuchi pla kaphong | ฉู่ฉี่ปลากะพง | Central | A dry red curry with fried Snapper. | ||
Kaeng hangle | แกงฮังเล | North | A Burmese influenced curry of stewed meat (usually pork), peanuts, dried chilies and tamarind juice but without coconut milk. Thin strips of fresh ginger are added in before serving. | ||
Kaeng ho | แกงโฮะ | North | A Northern Thai dish where one or more types of curry are refried with glass noodles and other ingredients such as kaffir lime leaves, lemongrass and bamboo shoots. At least one of the curries used in this recipe should be the Northern Thai pork curry called kaeng hangle. | ||
Kaeng kari | แกงกะหรี่ | Yellow curry | It is a Thai-muslim dish which is mostly known in the West as "Thai yellow curry". It is of Indian origin and is often made with chicken and potatoes. It can also be made with other meats or seafood. | ||
Kaeng khae | แกงแค | North | A spicy curry of herbs, vegetables, cha-om leaves (a kind of acacia tree), and meat (chicken, water buffalo, pork or frog). It does not contain any coconut milk. | ||
Kaeng khiao wan | แกงเขียวหวาน | Green curry | Central | A coconut curry made with fresh green chillies and flavoured with Thai basil, usually with chicken (kaeng khiao wan kai) or fish balls (kaeng khiao wan luk chin pla). | |
Kaeng khua | แกงคั่ว | Central | A type of Thai curry which uses a larger amount of turmeric in the paste than is usually the norm. A popular preparation is with prawns and pineapple. This particular version is called kaeng khua het fang (Basa Thai: แกงคั่วเห็ดฟาง): with straw mushrooms. | ||
Kaeng khua mu bai chamuang | แกงคั่วหมูใบชะมวง | Central | A thick central Thai curry with pork and bai chamuang, the leaves of the Garcinia cowa, a tree related to the mangosteen. | ||
Kaeng lueang | แกงเหลือง | South | A sour spicy curry that does not contain coconut milk and is yellow in colour due to the use of turmeric, often with fish and vegetables, such as bamboo shoots as in the version in the photo. In southern Thailand it is called kaeng som but due to it being different than the central Thai kaeng som, it is called kaeng lueang ("yellow curry") elsewhere. It should not be confused with what is known as "yellow curry" outside of Thailand. | ||
Kaeng matsaman | แกงมัสมั่น | Massaman curry | South | A thick, Indian style curry containing coconut milk, usually of stewed beef, and containing roasted dried spices that are rarely found in other Thai curries. | |
Kaeng om | แกงอ่อม | North | A spicy Lanna "curry" with meat and several kinds of vegetables, and without any coconut milk. The version shown in the photo is with chicken. | ||
Kaeng pa | แกงป่า | Jungle curry | North | Traditionally made with wild boar, most often pork or chicken is used nowadays. This curry, as most curries from northern Thailand, does not contain coconut milk. | |
Kaeng phak kat cho kraduk mu | แกงผักกาดจอกระดูกหมู | North | A somewhat spicy soup/curry (kaeng) made with cabbage (phak kat cho, a variety of Brassica rapa chinensis) and pork ribs (kraduk mu). As is usual with Northern Thai "curries", it does not contain any coconut milk. | ||
Kaeng phak lueat | แกงผักเลือด | North | A northern Thai curry made with the leaves of the Ficus virens. This version is with pork. | ||
Kaeng phanaeng | แกงพะแนง | Phanaeng curry | Central | A so-called dry, Indian influenced coconut curry with beef (Phanaeng nuea, Basa Thai: พะแนงเนื้อ), chicken, pork or seafood such as soft shell crab. | |
Kaeng phet | แกงเผ็ด | Red curry | Central | A spicy red curry made with dried chillies, containing coconut milk. It can be made with different meats, seafood or tofu, in combination with (several types of) eggplant(s) and sometimes other vegetables. Fresh green peppercorns and Thai basil are often added to enhance the flavour. | |
Kaeng phet pet yang | แกงเผ็ดเป็ดย่าง | Red curry with roast duck | Central | Red curry with roast duck is the quintessential mix of the Thai (red curry) and Chinese (red roast duck) cuisines. This dish often also contains grapes and/or pineapple. | |
Kaeng som | แกงส้ม | Central | A hot and sour Thai curry/soup made with tamarind paste and fish (often pla chon ["Snakehead fish"]). Kaeng som cha-om thot (Basa Thai: แกงส้มชะอมทอด) is a version of the dish which features deep-fried cha-om (Acacia leaves) as one of its ingredients. | ||
Kaeng tai pla | แกงไตปลา | South | A thick sour vegetable curry made with tumeric and shrimp paste, often containing roasted fish and/or fish innards, bamboo shoots and eggplant. | ||
Khua kling | คั่วกลิ้ง | South | A very spicy, dry fried curry made with chopped meat (usually beef, chicken, pork or lamb) served with a large amount of shredded fresh kaffir lime leaves. | ||
Khua kraduk mu | คั่วกระดูกหมู | South | A very spicy and, for Thai standards, "dry" curry with pork ribs. It is a Southern Thai speciality. | ||
Soups[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Kai tun ya chin | ไก่ตุ๋นยาจีน | The name literally translates to "chicken stewed with Chinese medicine". It contains medicinal herbs, one of them the dried fruit of the wolfberry, a.k.a. goji berries (Basa Thai: เก๋ากี้; kaoki). The dish is of Chinese origin. | |||
Tom chuet | ต้มจืด | Clear vegetable soup | A light vegetable, chicken or pork broth with vegetables and celery, to which minced pork, soft tofu, seaweed, glass noodles and mushroom can be added. This soup can also be called Kaeng chuet (Basa Thai: แกงจืดวุ้นเส้น). | ||
70px | Tom kha kai | ต้มข่าไก่ | Coconut soup with chicken | Central | A mild to spicy soup with coconut milk, galangal (kha) and chicken. Mushrooms can be added to the chicken or substitute it. |
Tom khlong | ต้มโคล้ง | It is a spicy and sour soup somewhat similar to Tom yam. The sourness however does not derive from lime juice but through the use of tamarind juice. The version in the Gambar contains fried smoked fish, tomato and mushrooms. | |||
Tom mara | ต้มมะระ | Bitter melon soup | A clear soup made with bitter melon (also known as bitter gourd; Momordica charantia) of Chinese origin. It is often stuffed with minced pork or with minced pork mixed with glass noodles as on this Gambar. The full name of the latter version would then be tom mara yat sai mu sap wunsen. | ||
Tom phak kat dong mu | ต้มผักกาดดองหมู | A soup of boiled pickled Chinese cabbage and pork ribs. This dish is Chinese in origin. | |||
Tom saep | ต้มแซบ | Hot and sour Isan soup | Northeast | A spicy soup made with stewed meat (usually pork, chicken or beef), roasted fresh herbs and spices, ground roasted rice, and generous amounts of lime juice and fresh herbs just before serving. | |
Tom som kraduk mu | ต้มส้มกระดูกหมู | Tom som translates to "sour soup". This particular version is a basic one with only pork ribs (kraduk mu) and it derives its sourness from lime juice. Other types of tom som can also use tamarind for acidity, or a combination of both lime and tamarind, and can be made from a multitude of ingredients: meats as well as seafood, and vegetables. | |||
Tom yam | ต้มยำ | Tom yum soup | Central | A hot and sour broth made from lemon grass, galangal, kaffir lime leaves, dried chillies and lime juice, usually with prawns (Tom yam kung) or chicken (Tom yam kai). | |
Salads[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Koi pla | ก้อยปลา | Northeast | Minced or finely chopped raw fish in spicy salad dressing. It is a popular raw fish dish in Isan and a common source of infection with Opisthorchis viverrini (Southeast Asian liver fluke). | ||
Lap | ลาบ | Larb | Northeast | Sour salads of minced meat (mainly pork, chicken or duck), shallots or onions, chillies, ground roasted rice and mint. | |
Mu nam tok | หมูน้ำตก | Northeast | A very spicy salad made with pork (mu) and somewhat identical to lap, except that the meat is cut into thin strips rather than minced. | ||
Naem khluk | แหนมคลุก | Naem sausage (fermented pork skin mixed with sticky rice) is mixed with more sticky rice and then deep-fried. The salad is made by crumbling the deep-fried balls and mixing in sliced shallots, dried chillies, fish sauce and lime juice. It is served with raw vegetables and herbs. | |||
Nuea yang nam tok | เนื้อย่างน้ำตก | Northeast | With a similar "dressing" as larb, this dish is made with sliced grilled beef. "Nam tok" means "waterfall" in Thai and it is thought that the meat juices should run out from the meat like a waterfall. | ||
Phla kung | พล่ากุ้ง | A spicy salad of prawns, sliced lemongrass, culantro and/or other herbs, and shallots, with a dressing of lime juice, sweet chilli paste (Nam phrik phao - optional), fish sauce, pounded garlic and bird's eye chili. The version shown in the Gambar also contained minced pork. | |||
Phla mu | พล่าหมู | A spicy salad of sliced grilled pork, sliced lemongrass, mint, culantro (optional) and shallots, with a dressing of lime juice, sweet chilli paste (Nam phrik phao - optional), fish sauce, pounded garlic and bird's eye chili. | |||
Som tam | ส้มตำ | Thai papaya salad | Northeast | There are three main variations: Som tam pu with salted black crab, Som tam Thai with peanuts, dried shrimp and palm sugar, and Som tam pla ra (also known as Som tam Lao) with fermented fish. | |
Som tam khai khem | ส้มตำไข่เค็ม | A variation with salted eggs of the standard papaya som tam. | |||
Tam mamuang | ตำมะม่วง | A som tam style salad with tangy unripe mango "au Julienne" as its main ingredient. The version in the Gambar contains pla haeng thot, deep-fried sun-dried anchovies. | |||
Tam maphrao on sen mi krop | ตำมะพร้าวอ่อนเส้นหมี่กรอบ | A som tam style salad made with the meat of a young coconut and served with crispy deep-fried thin Chinese rice noodles. | |||
Tam mu yo | ตำหมูยอ | A spicy Thai salad made with mu yo, a Thai pork sausage which is often also described in Thailand as "Vietnamese sausage". The dressing is somewhat similar to that of som tam. | |||
Tam phonla mai ruam | ตำผลไม้รวม | The fruits used in this particular salad show the fusion aspect of Thai cuisine, as it incorporates "modern" (for Thais) fruit such as apples and grapes besides traditional fruit such as pineapple and guava. The dressing is made with pounded garlic, sugar, chillies, dried shrimp, lime juice and fish sauce, and is similar to that of som tam. | |||
Tam som-o nam pu | ตำส้มโอน้ำปู | North | It is a spicy pomelo salad which uses crab extract as a flavouring. This black sauce is achieved by pounding pu na ("ricefield crabs", Somanniathelphusa) to a pulp, straining the juices which are then boiled and reduced until the sauce becomes as thick as molasses. | ||
Yam | ยำ | Thai salad | A general name for many types of sour Thai salads. The main ingredient can be vegetable, fruit, meat, seafood and even noodles, which can be raw, cooked, grilled, fried or deep-fried. The basic recipe for the dressing consists of sliced shallots or onion, fish sauce, lime juice, sugar, bird's eye chillies, tomato and Chinese celery (khuen chai). | ||
Yam khai dao | ยำไข่ดาว | A spicy Thai salad made with fried egg (khai dao). | |||
Yam khamin khao kung | ยำขมิ้นขาวกุ้ง | A spicy Thai salad made with finely sliced (au Julienne) "white curcuma" (probably Curcuma zedoaria), shredded coconut, cooked prawns, sliced shallots, dried chillies, fresh green bird's eye chillies, roasted cashew nuts, and crispy fried onion rings. | |||
Yam kun chiang | ยำกุนเชียง | A Thai salad made with a sweet dried pork sausage called kun chiang. This sausage is of Chinese origin. This dish is often eaten with plain rice congee (khao tom kui; Basa Thai: ข้าวต้มกุ๊ย). | |||
Yam mu krop | ยำหมูกรอบ | A Thai salad made with crispy belly pork (mu krop). | |||
Yam mu yo | ยำหมูยอ | A spicy yam-style Thai salad with mu yo (Vietnamese sausage). | |||
Yam mu yo thot khai dao | ยำหมูยอทอดไข่ดาว | A spicy Thai salad made with crispy fried mu yo (Vietnamese sausage) and khai dao (fried egg). | |||
Yam naem sot | ยามแหนมสด | A Thai salad containing sausage made from fermented raw pork and sticky rice (naem sausage). | |||
Yam no mai | ยำหน่อไม้ | North | A Northern Thai salad made with strips of boiled bamboo shoots, shallots, herbs, fish sauce, lime juice, and chillies. | ||
Yam nuea yang | ยำเนื้อย่าง | Thai grilled beef salad | A spicy salad of grilled beef, shallots and Thai celery or spearmint. | ||
Yam pla duk fu | ยำปลาดุกฟู | "Exploded" catfish salad | Crispy fried shredded pla duk (catfish) served with a spicy and tangy green mango salad. | ||
Yam pla khem | ยำปลาเค็ม) | A Thai salad (yam) made with fried sun-dried salted fish (pla khem). | |||
Yam som-o | ยำส้มโอ | A salad made with pomelo. The other ingredients are: sliced red bird's eye chillies, deep-fried sun-dried anchovies, roasted peanuts, fish sauce and tamarind juice. | |||
Yam takhrai kung sot | ยำตะไคร้กุ้งสด | A spicy "yam-style" salad with finely sliced raw lemongrass and prawns. | |||
Yam thale | ยำทะเล | A spicy salad with mixed seafood (cuttlefish, shelled prawns, mussels), shallots, lime juice, fish sauce and Thai celery. | |||
Yam thua phu | ยำถั่วพู | A Thai salad with winged beans, salted eggs, toasted coconut, shallots, fish sauce, lime juice and chillies. The version in this Gambar also contains squid. | |||
Yam wun sen | ยำวุ้นเส้น | Thai glass noodle salad | A spicy salad with glass noodles (cellophane noodles), minced chicken or pork and often either mixed seafood, squid or prawns. Cloud ear fungus also often features in this dish. | ||
Fried and stir-fried dishes[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Kai phat khing | ไก่ผัดขิง | Ginger fried chicken | Central | A simple dish of fried slices of chicken with sliced ginger, soy sauce, fish sauce and chillies. | |
Kai phat met mamuang himmaphan | ไก่ผัดเม็ดมะม่วงหิมพานต์ | Chicken with cashewnuts | Central | The Thai Chinese version of the Sichuan style fried chicken with cashew nuts known as Kung Pao chicken, stir-fried with whole dried chillies. | |
Khai yat sai | ไข่ยัดไส้ | Stuffed omelette | An omelette is fried filled with various ingredients of choice (minced beef or pork, prawns, and vegetables) and then folded over. | ||
Kraphao hoi lai | กะเพราหอยลาย | Undulated surf clam stir-fried with holy basil (Ocimum tenuiflorum) | |||
Kung thot krathiam phrik thai | กุ้งทอดกระเทียมพริกไทย | Deep fried prawns with garlic and pepper | Prawns fried with garlic and fresh peppercorns. | ||
Mu phat phrik khing | หมูผัดพริกขิง | Sliced pork fried with yardlong beans and kaffir lime leaves in a sweet chilli paste. Sometimes red curry paste is used instead of the phrik khing chilli paste. | |||
Mu phat sato | หมูผัดสะตอ | Sliced pork stir-fried with sato (the beans of the Parkia speciosa, also known as "stink bean" or "bitter bean"), onion, garlic, fish sauce, chillies and oyster sauce. | |||
Mu wan | หมูหวาน | Sliced pork is simmered or fried with sugar and soy sauce until the sauce is reduced and coats the meat. | |||
No mai farang phat kung | หน่อไม้ฝรั่งผัดกุ้ง | Asparagus stir-fried with prawns | Green asparagus stir-fried with prawns, garlic, sliced chillies, fish sauce and oyster sauce. | ||
Nuea phat bai yira | เนื้อผัดใบยี่หร่า | Beef stir-fried with African basil | Besides beef and basil, other ingredients are garlic, chillies, light soya sauce and fish sauce. African basil leaves have a slight anise taste. | ||
Phak bung fai daeng | ผักบุ้งไฟแดง | Fried morning-glory | Morning-glory (a.k.a. water spinach) stir fried with yellow bean sauce, garlic and chillies. It is a very popular vegetable dish in Thailand. | ||
Phak khana nam man hoi | ผักคะน้าน้ำมันหอย | Chinese kale stir-fried with oyster sauce | Originally a Chinese dish, it has been adapted to Thai taste by adding fish sauce to the recipe, and by omitting the ginger. Here with fried shiitake mushroom. | ||
Phat buap | ผัดบวบ | Stir-fried luffa (sponge gourd) with egg. | |||
Phat khana mu krop | ผัดคะน้าหมูกรอบ | Fried kale with crispy pork | Central | Khana (gailan or Chinese kale) is stir fried with crispy pork (mu krop), garlic and chillies. | |
Phat khanaeng mu | ผัดแขนงหมู | Stir-fried khanaeng with pork, garlic, oyster sauce, fish sauce and white pepper. Khanaeng are the sprouts of Chinese broccoli and grow from the root after the main stem has been harvested. The taste is in between Brussels sprouts and kale, and very sweet. | |||
Phat kraphao | ผัดกะเพรา | Fried with holy basil | Minced beef, pork, chicken or whole prawns stir fried with Thai holy basil, chillies, garlic and soya sauce. | ||
Phat naem sai khai | ผัดแหนมไส่ไข่ | Naem sausage (made from fermented raw pork skin and sticky rice) stir fried with egg. | |||
Phat phak ruam | ผัดผักรวม | Stir fried mixed vegetables | Stir fried combination of vegetables depending on availability and preference. Usually fried with oyster sauce. | ||
Phat phrik | ผัดพริก | Fried with chillies | Stir fried meat (usually beef) or seafood with chillies, garlic and ginger. | ||
Phat yot fak maeo | ผัดยอดฟักแม้ว | Stir-fried mountain melon greens | Yot sayongte, which is also known in Thailand as yot fak meao (yot meaning "shoots"), are the young vines and leaves of a certain type of melon (chayote, originally from Central America) which in Thailand grows mainly in the mountains up north. These greens have a very sweet taste and combine extremely well with oyster sauce. | ||
Phunim phat pong kari | ปูนิ่มผัดผงกะหรี่ | Deep-fried pieces of soft-shell crab which have been stir-fried with egg and curry powder. | |||
Pla duk phat phet | ปลาดุกผัดเผ็ด | Slices of catfish (most often pre-fried) are stir-fried in a sauce made with red curry paste. Pea eggplant feature in this dish for added taste and texture. | |||
Pla muek phat phrik phao | ปลาหมึกผัดพริกเผา | Squid stir-fried with sweet and mild chilli paste (nam phrik phao), onion, garlic, spring onion and sliced large red chillies. Paprika can be used instead of chillies if a milder version is preferred. | |||
Deep-fried dishes[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Kai ho bai toei | ไก่ห่อใบเตย | Chicken wrapped in pandan leaves | Central | Pieces of marinated chicken are wrapped in fragrant pandan leaves and then deep fried. | |
Kai thot takhrai | ไก่ทอดตะไคร้ | Deep fried chicken and lemongrass | Pieces of chicken are deep fried together with finely chopped or shredded lemongrass, and served with a sweet chilli sauce. | ||
Kai thot | ไก่ทอด | Deep-fried chicken | The version of kai thot as shown in the Gambar is made in the Southern Thai manner, having been marinated with khamin (tumeric) and served with krueng thae (crispy fried chopped garlic and turmeric) as a topping. | ||
Khaep mu | แคบหฺมู | Pork cracklings | Deep fried pork skin. Khaep mu eaten with nam phrik num (grilled green chilli dip) from Chiang Mai is renowned in the whole of Thailand. | ||
Mu krop | หมูกรอบ | Crispy pork | Cooked belly pork is first marinated and then deep fried until crispy. Often used sliced in vegetables stir fries. | ||
Pik kai sot sai thot | ปีกไก่สอดไส้ทอด | Stuffed chicken wings | Deep fried, partially de-boned chicken wings, stuffed usually with minced pork. | ||
Pla krai thot krathiam | ปลากรายทอดกระเทียม | Deep-fried pla krai ("Clown Knife fish") and garlic. It is served with a spicy dipping sauce on the side made from coriander root, lime juice, fresh bird's eye chillies, garlic, sugar and fish sauce. | |||
Pla nin thot samun prai | ปลานิลทอดสมุนไพร | Deep-fried pla nin ("Nile Tilipia") served with deep-fried herbs such as lemongrass, kaffir lime leaves, garlic, and fingerroot (Boesenbergia rotunda). A chilli-lime dip is served on the side as a condiment. | |||
Pla sam rot | ปลาสามรส | Three flavours fish | Central | Deep fried fish with a sweet, tangy and spicy tamarind sauce. | |
Pla thot | ปลาทอด | Deep-fried fish | A simple deep-fried fish, most often served with a spicy dipping sauce. The fish in this Gambar is pla nin, a Nile Tilapia. | ||
Pla thot khamin | ปลาทอดขมิ้น | South | Typical for southern Thai cuisine, this deep-fried fish has first been marinated in a spice mixture which includes a large amount of tumeric (khamin). In addition, this particular version was topped with crispy deep-fried chopped garlic and tumeric. It is often served with raw vegetables on the side, and a spicy dipping sauce. | ||
Pla wong thot | ปลาวงทอด | Deep-fried pla wong (literally meaning "circle fish): fish which have first been cut open, arranged in to a circle and then sun-dried. Here it is served Southern Thai style with a spoonful of a deep-fried mix of minced garlic, galangal, and tumeric. | |||
Pu cha | ปูจ๋า | Crab cakes | A mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and usually served with nam chim buoy (Basa Thai: น้ำจิ้มบ๋วย, plum sauce). Instead of being fried in the crab shell it is also sometimes served as patties. | ||
Sai mu thot | ไส้หมูทอด | Deep-fried pork intestines | |||
Si khrong mu thot | ซี่โครงหมูทอด | Deep-fried pork ribs. The version in the Gambar however, had first been boiled, then marinated, then deep-fried with garlic, and then again stir-fried with a sweet and tangy tamarind sauce just before serving. | |||
Grilled dishes[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Kai yang | ไก่ย่าง | Grilled chicken | Northeast | Grilled marinated chicken, usually eaten together with Som tam (papaya salad). | |
Kung yang/kung phao | กุ้งย่าง/กุ้งเผา | Grilled prawns | Grilled prawns are normally served with a nam chim, a spicy dipping sauce, made with mashed raw garlic and green bird's eye chillies, sugar, fish sauce and lime juice. | ||
Mu manao | หมูมะนาว | Pork with lime juice | Sliced grilled pork with a dressing (nam chim) of mashed garlic, green bird's eye chillies, sugar, fish sauce and lime juice. Here it is served with additional sliced bird's eye chillies and raw garlic on a bed of ice-water chilled sliced raw phak khana (Chinese broccoli) | ||
Mu yang | หมูย่าง | Isan grilled pork | Northeast | Originally from the Isan region of Thailand, the fatty parts of belly pork, together with the skin, are preferred over lean meat. It is served with nam chim chaeo, a spicy dipping sauce made with dried chillies and roasted, then pounded, sticky rice. | |
Pam khai mot | ป่ามไข่มด | North[2] | Grilled banana leaf cups containing a mixture of ant eggs, chicken eggs and some salt. After grilling the dish is sprinkled with chopped spring onion and pepper. The ant eggs make the dish much more creamy. It can also be eaten as a snack. | ||
Sai krok Isan | ไส้กรอกอีสาน | Northeast | Grilled fermented pork and sticky rice sausage, originally from the Isan region of Thailand. It is also often eaten as a snack at festivals and fairs. | ||
Sai ua | ไส้อั่ว | Chiang mai sausage | North | A grilled sausage of ground pork mixed with spices and herbs, and which is often served with chopped fresh ginger and chilies at a meal. | |
Suea rong hai | เสือร้องไห้ | Weeping tiger beef | Northeast | Suea rong hai literally means "weeping tiger". It is grilled marinated beef which is eaten with vegetables and Nam chim chaeo dipping sauce. | |
Steamed or blanched dishes[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Bai po | ใบปอ | Jute leaves | Eaten blanched as a dish with khao tom kui (plain rice congee), the taste is similar to that of spinach or samphire | ||
Ho mok pla | ห่อหมกปลา | Fish curry paté | Central | A Thai curry "paté" or "soufflé" of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving. | |
Ho mok thale | ห่อหมกมะพร้าวอ่อน | A Thai curry "paté" or "soufflé" of mixed seafood and the soft meat of a young coconut, here served inside a coconut. | |||
Pla nueng manao | ปลานึ่งมะนาว | Steamed fish with lime juice | Central | Steamed fish which is drenched in a spicy garlic, chilli and lime juice dressing. | |
Stewed dishes[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Mu phalo | หมูพะโล้ | Pork stewed in soy sauce, garlic, ginger and phong phalo (Basa Thai: ผงพะโล้; 5-spice powder). This dish is nearly always served with boiled eggs which, after having been peeled, will also be let to simmer in the sauce. | |||
Dipping sauces and pastes[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Nam chim chaeo | น้ำจิ้มแจ่ว | Northeast | It is a sticky, sweet and spicy dipping sauce made with dried chillies, fish sauce, palm sugar, lime juice and coarsely ground roasted sticky rice. Often served as a dip with mu yang (grilled pork). | ||
Nam chim paesa | น้ำจิ้มแป๊ะซะ | Northeast | A spicy dipping sauce eaten with steamed fish wrapped in raw lettuce or cabbage. | ||
Nam chim sate | น้ำจิ้มสะเต๊ะ | Peanut sauce | A peanut sauce which is normally served with satay. | ||
Nam pla phrik | น้ำปลาพริก | Also called phrik nam pla, it is a standard sauce served with every Thai buffet style meal, fried rice or fried noodles, and used as a kind of "salt". It is made by mixing fish sauce with some lime juice, chopped bird's eye chillies and often also sliced garlic. | |||
Nam phrik kapi | น้ำพริกกะปิ | A pungent chilli dip made with shrimp paste, pounded dried shrimp, bird's eye chillies, garlic, lime juice, fish sauce, (palm) sugar and, optionally, pea sized aubergines; most often eaten as part of the dish called Nam phrik pla thu. | |||
Nam phrik kha | น้ำพริกข่า | North | A Northern Thai fried chilli paste containing galangal (kha). It is often eaten, as seen here, with steamed het nang fa (Aksara Thailand: เห็ดนางฟ้า; lit. "fairy mushroom"; Pleurotus pulmonarius). | ||
Nam phrik long ruea | น้ำพริกลงเรือ | Central | The name means "chilli paste for in a boat" as it was often eaten while travelling the rivers of Thailand by boat. A sweet, savoury and spicy chilli dip, it is served together with fresh vegetables, salted egg and sweet pork. This version also included khamin khao ("white curcuma") and the slightly sour and bitter bai makok (leaves of the Spondias mombin) | ||
Nam phrik num | น้ำพริกหนุ่ม | North | A paste of pounded roasted large green chillies, roasted shallots, roasted garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, khaep mu (crispy pork rind) and sticky rice. | ||
Nam phrik ong | น้ำพริกอ่อง | North | Resembling a thick Bolognese sauce, it is made with dried chillies, minced pork and tomato; eaten with steamed and raw vegetables, and sticky rice. | ||
Nam phrik phao | น้ำพริกเผา | Chilli jam | A sweet roasted chilli paste, often used as an ingredient in Tom yam or when frying meat or seafood, and also popular as a spicy "jam" on bread or toast. | ||
Sot Siracha | ซอสศรีราชา | Sriracha sauce | It is a hot sauce made from sun-ripened chilli peppers, vinegar, garlic, sugar and salt. It is commonly known in Thailand as sot Siracha (sot is the Thai pronunciation of the English word "sauce"), but also as nam chim Siracha or nam phrik Siracha. The name is derived from the seaside town of Si Racha. | ||
Tam khanun | ตำขนุน | North | A spicy Northern Thai salad made with boiled green whole jackfruit which has been mashed with a mortar and pestle, and minced pork. It is normally eaten with sticky rice and (as seen on the Gambar) with khaep mu (pork cracklings). | ||
Tam makhuea | ตำมะเขือ | North | Chopped and then pounded grilled long green eggplant (makhuea yao; Basa Thai: มะเขือยาว), grilled green chillies, raw garlic and salt put in a banana leaf package mixed together with hard-boiled egg. It's a speciality of Northern Thailand where it is traditionally eaten with sticky rice. | ||
Miscellaneous[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Mu ruam luak chim | หมูรวมลวกจิ้ม | This dish consist of several types of pork (intestines, liver, and other cuts) which have been shortly blanched in boiling water or stock and then served with fried garlic, spring onions and a spicy dipping sauce. | |||
Pla sam thap | ปลาสามทัพ | Fish prepared in 3 different ways: on the left of the Gambar is pla sam rot (deep-fried served with a tangy sweet chilli sauce), in the middle pla nueng manao (steamed fish with a raw garlic, lime and chilli sauce), and on the right pla thot krathiam (deep-fried fish with deep-fried garlic). | |||
Savoury snacks and starters[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Karipap | กะหรี่ปั๊บ | Curry puff | Deep-fried pastry shells usually containing a chicken meat and potato curry. | ||
Khaep mu | แคบหมู | Crispy pork rind | North | Deep fried crispy pork rinds, often eaten with nam phrik num and other northern Thai dips | |
Khanom chip | ขนมจีบ | Siu mai | The Thai version of the Chinese steamed dumplings called siu mai in Cantonese. The colour indicates the filling: the green dumplings contain a mix of minced pork and crab meat, the others have a filling of only minced pork. | ||
Khao phan nga muan | ข้าวพันงาม้วน | North | Rolled khao phan with sesame seeds. Khao phan is a speciality from northern Laos which in Thailand is only found in Uttaradit province. Rice flour is mixed with water and let to ferment overnight. The resulting batter is then spread out thinly over a cloth stretched out over a steamer, covered with a hood and let to steam for a few minutes. Rolled up it is served with a chilli dip. | ||
Khao phan phak | ข้าวพันผัก | North | Khao phan are thin, steamed rice sheets made from the fermented batter of rice flour mixed with water. Here served as a wrap for stir-fried vegetables. | ||
Miang kham | เมี่ยงคำ | Dried shrimp and other ingredients wrapped in cha phlu (Thai: ช้าพลู) leaves. | |||
Miang pla | เมี่ยงปลา | Similar to Miang kham, the main ingredient for this wrap is deep-fried fish. | |||
Mu daet diao | หมูแดดเดียว | Deep-fried strips of sun dried pork, here with sesame seeds. A spicy dipping sauce (very often Sriracha sauce) is almost always provided with this dish. | |||
Nuea daet diao kraphao thot | เนื้อแดดเดียวกะเพราทอด | Deep-fried strips of sun dried beef and with crispy fried holy basil. | |||
Sate | สะเต๊ะ | Satay | Marinated beef, chicken or pork grilled on bamboo skewers and usually served with nam chim sate (peanut sauce). | ||
Thot man pla | ทอดมันปลา | Fish cakes | Deep fried patties of minced fish mixed with red curry paste, finely chopped yardlong beans (tua fak yao), and finely shredded kaffir lime leaves (bai makrut). | ||
Thot man kung | ทอดมันกุ้ง | Crab cakes | Deep fried patties of minced crab meat mixed with red curry paste, finely chopped yardlong beans (tua fak yao), and finely shredded kaffir lime leaves (bai makrut). | ||
Thung thong | ถุงทอง | Money bag | Small, crispy, deep-fried pastry purses filled with a mixture of minced chicken or pork together with minced prawns, mushroom and water chestnut, and served with sweet plum sauce or Thai sweet chilli sauce[3] | ||
Sweet snacks and desserts[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Chaokuai | เฉาก๊วย | Grass jelly | Grass jelly is made from a herb from the mint family. It is often served with only shaved ice and brown sugar. | ||
Khanom bua loi | ขนมบัวลอย | Taro root mixed with flour into balls and served in coconut milk. | |||
Khanom chan | ขนมชั้น | Multi-layers of pandan-flavoured sticky rice flour mixed with coconut milk | |||
Khanom khrok | ขนมครก | Small coconut hotcakes with different fillings. These are made on a special cast-iron pan with indentations. Two halves are eventually stuck to one another to form the finished mini-pancake. | |||
Khanom mo kaeng | ขนมหม้อแกง | A sweet baked pudding containing coconut milk, eggs, palm sugar and flour, sprinkled with sweet fried onions. | |||
Khanom tako pheuak | ขนมตะโก้เผือก | Traditional sweets made with coconut milk, rice flour, sugar and boiled taro pieces in a banana leaf cone | |||
Khanom tan | ขนมตาล | Palm flavoured mini cake with shredded coconut on top. | |||
Khanom thuai talai | ขนมถ้วยตะไล | Steamed sweet coconut jelly and cream. | |||
Khanom tom | ขนมต้ม | These sweets are made by boiling balls of dough made from glutinous rice powder, coconut cream, grated coconut, sugar and flavourings, and then covering them with more grated coconut. | |||
Khanom wun | ขนมวุ้น | These are desserts made with an agar gelatine. The colours represent different flavours. | |||
Khao niao mamuang | ข้าวเหนียวมะม่วง | Mango with sticky rice | Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango. | ||
Khao niao sangkhaya | ข้าวเหนียวสังขยา | Sticky rice served with an egg and coconut custard (coconut jam). | |||
Khao tom mat sai kluai | ข้าวต้มมัดไส้กล้วย | The dish is made by wrapping sweet banana and sticky rice inside a banana leaf and then steaming it. The banana takes on a pink colour after steaming. | |||
Kraya sat | กระยาสารท | Wafers or chunks of rice candy with beans and sesame. Often prepared as an offering to the monks[4] | |||
Lot chong nam kathi | ลอดช่องน้ำกะทิ | Pandan-flavoured rice flour noodles in sweetened coconut milk, similar to the Indonesian cendol. | |||
Roti sai mai | โรตีสายไหม | An extremely sweet kind of candy floss/cotton candy which is wrapped inside small, thin pancakes. | |||
Ruam mit | รวมมิตร | A sweet snack/dessert with a mix of ingredients, such as chestnuts covered in flour, jackfruit, lotus root, tapioca, and lot chong, in sweetened coconut milk. | |||
Sangkhaya fak thong | สังขยาฟักทอง | Egg and coconut custard, similar to coconut jam from Malaysia, Indonesia and the Philippines, served with pumpkin. | |||
Tako | ตะโก้ | Jasmine scented coconut pudding set in cups of fragrant pandan leaf. | |||
Drinks[besut | besut sumber]
Gambar | Jeneng ing Thailand | Aksara Thailand | Jeneng ing basa Inggris | Region | Katrangan |
Cha yen | ชาเย็น | Thai iced tea | It is made from strongly-brewed black tea ("red tea" in East Asia). Additional ingredients may include orange blossom water, star anise, crushed tamarind seed and sometimes other spices. The tea is sweetened with sugar and condensed milk and served chilled. | ||
Krating Daeng | กระทิงแดง | Thai red bull | An energy drink and the origin of Red Bull. | ||
Lao khao | เหล้าขาว | Rice wodka | A distilled alcohol made from glutinous rice, it is often a home-made moonshine. | ||
Lao Mae Khong | เหล้าแม่โขง | Mekhong whiskey | Closer to a rum, it is distilled from sugarcane and rice. | ||
Nam phan | น้ำพันช์ | Thai punch | Resembling a slush puppie laced with alcohol, this drink is popular with students. Nam means liquid or water, phan is derived from the English word "punch": a beverage based on fruit and often containing alcohol. | ||
Oliang | โอเลี้ยง | Iced black coffee | A sweet Thai black ice coffee. The name is of Teochew origin where "o" means black, and "liang" means cold. | ||
Saeng som | แสงโสม | Sang Som | A Thai rum which has been distilled since 1977. | ||
Satho | สาโท | Thai rice wine | A traditional rice wine from the Isan region. | ||
Deleng uga[besut | besut sumber]
Rujukan[besut | besut sumber]
- ^ http://www.bangkokpost.com/food/features/223686/leftovers-made-over
- ^ http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=120
- ^ Thai Money Bag, EzyThaiCooking.com, retrieved 31 March 2010
- ^ Thai Merit Making & Long Boat Racing Festival
- Bhumichitr, Vatcharin. The Essential Thai Cookbook, 192 pages, New York: Clarkson N. Potter Inc., 1994
Pranala jaba[besut | besut sumber]
Wikimedia Commons duwé médhia ngenani Cuisine of Thailand. |


text:
Kris Jenner Involved In Traffic Crash In CalabasasSheriff's officials say Kris Jenner has been involved in a traffic collision but did not require serious medical treatment at the scene.
Kris Jenner Considering Changing Name Back To Kardashian, Reports SayKris Jenner is reportedly considering a name change.
Kim Kardashian West Expresses Gratitude For Prayers, Says Lamar Odom SmiledFormer Los Angeles Lakers and Clippers star Lamar Odom is reportedly conscious and speaking at a Las Vegas hospital.
Kris Jenner, Rob Kardashian Share Emotional Instagram Posts About Lamar OdomSocial media has lit up with comments and prayers for Lamar Odom's recovery and, on Wednesday, Kris Jenner and Rob Kardashian shared theirs as well.
Cosmo Magazine's Cover Of Kardashians As 'America's First Family' Draws OutragePeople took to twitter to lash out at the reality-television family and the magazine. One person posted: "If that's America's first family, I'm moving to Canada."
Friends, Celebrities Remember Hollywood Novelist Jackie CollinsJackie Collins, the famed Hollywood novelist who wrote a series of steamy books about life in show business, was remembered on Saturday and Sunday by celebrities and friends from around show business. Collins, who died from breast cancer, was 77.
Caitlyn Jenner To Write Weekly Editorials On LGBT IssuesCaitlyn Jenner will be writing weekly online editorials about lesbian, gay, bisexual and transgender people and issues.
Bruce Jenner: 'For All Intents And Purposes, I Am A Woman'Former Olympian and reality star Bruce Jenner expressed Friday that's he's always been confused about his gender identity in a sit-down television interview amid reports that he's transitioning into a woman.
Bruce And Kris Jenner Finalize DivorceCourt records show Kris and Bruce Jenner have finalized their divorce, but they won't be officially single until March.
#Trending In Entertainment: Kris Jenner And Amber Rose Have Something In CommonIn one week, two major divorces happened and our favorite heroine gave us another reason to love her.
Kim And Kanye Officially Husband And WifeWhen it came to the wedding, media was only able to get photos of the many celebrity guests at the wedding.
North West Revealed! Kardashian, West Share Photo Of Baby GirlBaby North West, daughter to reality starlet Kim Kardashian and rapper Kanye West, has been revealed.

subset: commoncrawl


text: Wii Hardware Sales Given Monster Hunter Boost In JapanMichael McWhertor4/30/09 7:20pmFiled to: The japanese hardware chartmedia createSalesHardwareWiiMonster hunter g76EditPromoteShare to KinjaToggle Conversation toolsGo to permalink The release of Monster Hunter G in Japan gave the Wii a helpful bump in weekly sales overseas, but not enough to let Nintendo's surpass the PlayStation 3, which continues to outsell the competition. Sony couldn't quite repeat the success that the PS3 saw in Japan last week when it sold more than 60,000 consoles, thanks to Square Enix's re-release of Final Fantasy VII: Advent Children and limited edition hardware. But the big black behemoth managed to retain third place on the charts, handily bested by PSP and Nintendo DSi hardware sales. Everything's in its right place this week. We'll have to wait for the release of Monster Hunter 3 tri- to see what kind of material impact the series can have on Wii sales. Advertisement Advertisement PSP - 41,187Nintendo DSi - 37,495PlayStation 3 - 23,351Wii - 18,439Xbox 360 - 7,016Nintendo DS Lite - 6,374PlayStation 2 - 4,524Reply76 repliesLeave a reply


text:
Don't miss your chance to see Dennis Miller in Las Vegas! Check out the schedule below for the concert date of your choice, then buy your Dennis Miller Las Vegas tickets before they sell out!
Looking for Dennis Miller tickets in other cities? View all Dennis Miller tickets »
Sorry! We couldn't find any events for Dennis Miller in Las Vegas.
If you were searching to see if Dennis Miller is coming to Las Vegas, then you're in luck! For their latest tour, Dennis Miller will indeed hold a concert in Las Vegas. Have an awesome concert experience when you go to see Dennis Miller in Las Vegas. Get your Dennis Miller tickets Las Vegas and join fellow fans for a concert to remember!


text:
guile-redis - Summary
Group identification
Id: #11192
System Name: guile-redis
Name: guile-redis
Group Type: non-GNU software and documentation
Search in this Group
This project is not part of the GNU Project.
guile-redis is a Guile module for the redis key-value data store. It provides most of the commands up to redis 2.6.14 and supports multiple commands and pipelining.
Registration Date: Mon Jul 15 22:20:42 2013
License: GNU Lesser General Public License
Development Status: 4 - Beta
guile-redis tarballs uploaded to savannah
posted by aleix, Thu Jul 25 19:54:34 2013 - 0 replies
[Submit News]
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posted by aleix, Thu Jul 25 19:54:34 2013 - 0 replies
All guile-redis tarballs have been uploaded to Savannah. Mirrors should be populated soon.
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Communication Tools
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text:
8310 reset when dialing Hi! I have a 8310, and when I try to dial, or use the numeric pad the device is resetting, I upgraded the firmware, but it didnt help! |
Did you pull the battery. |
Yes, I hard reseted, but it is the same |
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text:
Whale shark
Whale shark Temporal range: Jurassic |
Whale shark from Taiwan in the Georgia Aquarium | |
Size comparison against an average human | |
Conservation status | |
Scientific classification | |
Kingdom: | Animalia |
Phylum: | Chordata |
Class: | Chondrichthyes |
Subclass: | Elasmobranchii |
Order: | Orectolobiformes |
Family: | Rhincodontidae (Müller and Henle, 1839) |
Genus: | Rhincodon Smith, 1829 |
Species: | R. typus |
Binomial name | |
Rhincodon typus (Smith, 1828) |
Range of Whale shark |
The whale shark (Rhincodon typus), is a large filter feeding shark, and is the largest shark in the world, reaching lengths of up to 12 metres long, and weighing as much as 47, 000 pounds.
The Whale shark has a very wide distribution, found in all tropical and warm temperate seas, except in the Mediterranean
Description[change | change source]
The whale shark has a streamlined body and a wide, flattened head. The mouth is transverse, very large and is nearly at the tip of the snout. The gill slits are also very large, and are designed as filtering screens. The first dorsal fin is much larger than the second dorsal fin, and is located at the back of the body. The caudal fin is semi-lunate (crescent-shaped) in adults, and with the young, the upper lobe is quite longer than the lower lobe. The Whale shark has a unique "checkerboard" colour pattern of light spots and stripes on a dark background. Whale sharks are grey, blue or brown above, with a surface pattern of creamy white spots between pale, vertical and horizontal stripes. The belly is white. The use of the strange pattern on the Whale shark is unknown, although many bottom-dwelling Whale sharks use these markings as a camouflage against their backgrounds. [1] They can be as long as 41 feet (12.3 metres) in length, and weigh as much as 47,000 pounds (21.5 tonnes). [2] However, it is believed that there are some Whale sharks which can reach lengths of up to 67 feet (20 metres). The smallest free-living individuals are around 55cm (21.7 inches) long. Whale sharks reach maturity at lengths of around 9 metres [1]
Distribution[change | change source]
The whale shark has a very widespread distribution, found in all tropical and warm temperate seas, except in the Mediterranean. It is found throughout the Atlantic Ocean, from New York, through the Caribbean, to central Brazil, and from Senegal to the Gulf of Guinea. It also is found in the Indian Ocean, throughout the region, including the Red Sea and the Arabian Gulf. In the Pacific Ocean it is found from Japan to Australia, off Hawaii, and from California to Chile. Although other shark species of the order Orectolobiformes are benthic (live on or near the bottom), the Whale shark lives in the pelagic zone. Studies show that this shark prefers warm waters, with surface temperatures of around 21-30°C. It is often seen offshore but commonly comes close inshore, sometimes entering lagoons or coral atolls. [1] Whale sharks sometimes swim deeper than 700 metres [3]
Predators[change | change source]
Although the whale shark has no real predator, young Whale sharks have been found in the stomachs of Blue sharks and Blue marlin. [1]
Behaviour[change | change source]
In spite of it's large size, the Whale shark has a nature of being very timid. Divers usually hold onto the tails of these sharks and swim with them, and the Whale sharks never seem to attack. However, the large size can be dangerous due to the fact of the great force they give out if they accidentally bump into a diver. There is also the risk that a diver getting too close to a Whale shark could get sucked into the filtering system that the sharks use for feeding. Another risk is that they can create problems for small boats that they may accidentally knock into. For the sharks, contact with very large boats can result in severe injuries. [2]
Feeding[change | change source]
Along with the Basking shark and the Megamouth shark, the Whale shark is one of the three known species of filter feeding sharks. It feeds mainly on plankton and nekton, small crustaceans, schooling fish, and sometimes on tuna and squids. Whale sharks may also sometimes feed on phytoplankton and macroalgae. Unlike most plankton-feeding vertebrates, the Whale shark does not depend on slow forward motion to operate its filtration mechanism. Instead, it relies on a versatile suction filter-feeding method, which allows it to draw in a larger amount of water than other filter-feeders, like the Basking shark. This allows the Whale shark to capture larger amounts of plankton. Whale sharks are always seen feeding in a vertical or near vertical position with the head at or near the surface. [1] Other food items for the Whale shark can include krill, and the larvae of Christmas Island red crab. [2]
Reproduction[change | change source]
There is very little information that has been documented about Whale sharks mating and giving birth to young. Some Whale sharks which live in captivity are studied by scientists but the Whale shark is not very common in aquariums due to its large size. However, it is believed that they can have up to 300 pups at a time. This would be a lot more than other shark species. Yet, only a small fraction of them live to the age of maturity. It is believed that this species of shark doesn't take part in mating until around 30 years old. They can live from 70 to 100 years of age. [2]
Human use[change | change source]
In the past, the whale shark has been of little interest to fisheries. Now, commercial fishing for Whale sharks are limited, but may expand from an increased demand for food products. In Taiwan around 100 Whale sharks are caught annually. The meat of the Whale shark is sold for high prices in this country, and since of this, there have been larger harvests of Whale sharks over the last few years. Fishing for this shark also occurs in the Philippines, particularly in the Visayas and Mindanao areas, providing food for the local fishing communities. Whale shark fins are sold in the Orient, especially in Hong Kong. Occasionally, Whale sharks are captured accidentally along the coast of India. Sometimes the flesh is eaten and the liver oil is used for waterproofing wooden fishing boats and for the manufacture of shoe polish, and it is also used as a treatment for some skin diseases. The fins of Whale sharks are also sold in India. Often, the Whale shark is used as an indicator of waters which are rich in plankton-feeding fish that will, in turn, attract more valuable species, such as tuna. Whale sharks have been kept in aquaria in Japan, but their large size and their diet has made it hard to keep a Whale shark in an aquarium. Some locations where the presence of Whale sharks appears to be predictable, are increasingly targeted by commercial tourist operations. [1]
Conservation[change | change source]
Some biological characteristics, such as the slow growth, and long time to mature, makes the Whale shark vulnerable to overfishing. These characteristics also suggest that populations are slow to recover from any overfishing. The Whale shark is listed as Vulnerable by the IUCN. The Whale shark is listed by the AFS (American Fisheries Society) as "Conservation dependent" (meaning that the Whale shark's population has reduced but it is recovering under conservation plans) in both the Atlantic waters of the U.S.A, and the Gulf of Mexico. However, it is considered not at risk in the Gulf of California. In the Maldives and Philippines there has been a ban on the fishing of Whale sharks. This protection was introduced because of the serious impact that the fisheries may be making on Whale shark numbers. The predictable occurrence of Whale sharks in a few areas, such as western Australia, has led to the development of an expanding tourism industry. In this area the Whale shark is a protected species and its tourism has been managed through a controlled system, including the licensing of a limited number of operators tours. Also, divers have been stopped from riding, chasing, or harassing any marine animal in any way, including Whale sharks. Recently, some studies made on the Ningaloo Reef's Whale sharks provided information that regular diving is a normal behaviour of these sharks, and there is no avoidance reaction during contact with humans. [1]
Other pages[change | change source]
References[change | change source]
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 "FLMNH Ichthyology Department:Whale shark". flmnh.ufl.edu. http://www.flmnh.ufl.edu/fish/Gallery/Descript/whaleshark/whaleshark.html. Retrieved 6 July 2013.
- ↑ 2.0 2.1 2.2 2.3 "Whales Sharks-Animal Facts and Information". bioexpedition.com. http://bioexpedition.com/whale-shark/. Retrieved 6 July 2013.
- ↑ "Whale Sharks,Rhincodon typus~MarineBio.org". marinebio.org. http://marinebio.org/species.asp?id=47. Retrieved 6 July 2013.
Wikispecies has information on: Rhincodon typus. |
Wikimedia Commons has media related to: Rhincodontidae |


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A winter witch has the following class features. FamiliarWinter witches must choose a familiar that is native to the frozen north, even when they themselves operate in other regions. Traditionally, this limits winter witch familiar choices to bat, cat, fox, hawk, owl, rat, raven, or weasel. A winter witch who gains the Improved Familiar feat can select any familiar she desires, save for familiars with the fire subtype. CantripsA winter witch adds ray of frost to her spell list, but does not automatically learn this cantrip. PatronA winter witch must choose her patron from one of the following patron themes: ancestors, deception, enchantment, endurance, moon, occult, portents, stars, transformation, trickery, water, winter, or wisdom. Ice MagicWhen a winter witch casts a spell with the cold descriptor, the save DC of the spell increases by +1. A winter witch cannot learn or cast spells with the fire descriptor at all. Cold Flesh (Ex)At 1st level, a winter witch gains endure elements as a constant spell-like ability, but only against cold temperatures. At 4th level, she gains cold resistance 5, making her comfortable in near-freezing temperatures. At 9th-level, this increases to cold resistance 10, and at 14th level, it becomes immunity to cold. This replaces the witch's 4th-level hex. Hexes: The following hexes complement the winter witch archetype: beast eye, blight, cook people, evil eye, feral speech, hag's eye, hoarfrost, ice tomb, witch's hut. A winter witch can select the following hexes: Frostfoot (Su) This ability works like the spider climb spell, but the surfaces the witch climbs must be icy. The witch can move across icy surfaces without penalty and does not need to make Acrobatics checks to run or charge on ice. She can move across regular snow without penalty, and heavy snow only costs her 2 squares of movement instead of 4. Frozen Caress (Su) Whenever the winter witch casts a touch spell, she can infuse the magic with cold as a swift action. This grants the spell the cold descriptor, and adds 1d4 points of cold damage to the spell's effect. If the touch spell allows a saving throw, a successful save negates this additional cold damage. |
*Editor's Note
Due to the vengeance patron spell list including several spells with the [fire] descriptor, which the Winter Witch cannot cast, vengeance should be removed as a possible patron for Winter Witches. [Source] |
Pathfinder Campaign Setting: Inner Sea Magic. © 2011, Paizo Publishing, LLC; Authors: Jesse Benner, Jason Nelson, Sean K Reynolds, Owen K.C. Stephens, Russ Taylor.


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I have just been looking at two things: the outline of the package itself and the deterioration of Japan's fiscal position. Neither is a pretty sight.
The reports of the package have focused almost entirely on three of its facets: the efforts to shore up the financial system; the fiscal boost; and the novel idea, already introduced in an earlier version of the plan, of "helicopter money" - giving spending vouchers to the under 16-year- olds and to people eligible for public welfare assistance, to be spent within six months.
Each of those aspects of the plan has been greeted with various concerns: whether, for example, the banking system will really be able to re-establish public confidence; whether the public works/tax cuts are well targeted; whether the gift vouchers are really a sensible way of using tax revenue. (The administrative charges for running the scheme will mop up more than 12 per cent of the total cost.)
The reports of the scheme did not pay much attention, however, to its wider aim, which is to start a refocusing of the entire Japanese economy. Until I read through the provisional translation of the outline I had not realised that there is a lot of detailed planning going into the redirection of growth away from production of goods and towards improvements in lifestyle.
As any visitor to the country will appreciate there are many aspects of the lifestyle which are very attractive: the cleanliness, order and safety of its cities for example. But there are also aspects that could clearly be better - where people do not live as well as they should. So it is encouraging that the package includes a plan to double the size of living space. Larger houses would not only enormously improve the quality of life; they would also create more space both for additional consumer durables and for additional people. This last point matters. Along with Italy and Germany, Japan has one of the lowest fertility rates of the G7.
The problem is that these ideas are hardly credible, given the make-believe tone of much of the rest of the plan. Thus there are assurances that the economy will achieve growth in 1999. I suppose that is possible, but anyone who has spent time with Japanese officials will know that sometimes official words mean nothing. If, therefore, the economic objectives are not met, the very sensible social and lifestyle objectives may also be undermined.
The dangers that arise if the economic objectives are not met grow almost daily. Just yesterday, it emerged from the Ministry of Finance that Japan might face a pounds 50bn revenue shortfall from lower receipts from corporation taxation. MoF officials fear that the budget deficit could reach 10 per cent of gross domestic product (GDP).
Now have a look at the graph. It shows the Japanese general government deficit over the last nine years, together with forecasts for the next two. The government was running a surplus 10 years ago and a manageable deficit through the Nineties. But now the country is facing a fiscal catastrophe. A budget deficit of 10 per cent? That is the sort of thing you would expect from Russia. At no time during the entire post-war period has Britain run a deficit on that scale, even when we lost control of public spending in the mid Seventies.
Indeed, the actual position is even worse than the one set out in the graph, which only covers central government. You have to add local government borrowing, which could bring the total public-sector financial balance to 12 per cent of GDP in 1999. No wonder Japan's debt rating has been downgraded by Moody's, the United States rating agency.
If a fiscal policy appears not to be credible, people freeze. Lenders freeze; consumers freeze; companies freeze. People know that whatever is happening will have to be reversed, and save for the coming rainy day. That is precisely the danger Japan faces now. Conventional wisdom holds that given the over-riding need to boost demand, it is right to run a larger fiscal deficit. The dreadful truth may be that this is wrong: that running a deficit which is not credible will actually have the perverse effect of cutting demand.
This will take place for several reasons. Most obviously, if the larger deficit were to push up long-term interest rates, the additional borrowing by the public sector would be likely to be offset by lower borrowing by the private sector. This has not happened yet. There has been a widening of the "Japan premium" in the financial markets - the rate at which their banks borrow from other banks above the normal inter-bank rate. That reflects foreign concern about their credit-worthiness. Concern about the government's credit-worthiness (as opposed to tthe banks') has not yet pushed up bond yields, which are ludicrously low. The levels of domestic savings are so enormous that funding the deficit is not yet a financial problem, and it may never become one.
But there is a difference between a financial problem and a psychological one. If Japanese people feel the government is being irresponsible by borrowing so much, they may themselves simply save more - and thereby offset any fiscal boost the additional spending might generate.
In short, the Keynsian pump-priming being urged on Japan may not work. Worse, it may actually have the perverse effect of cutting demand because of its impact on confidence. Everyone knows that a lot of Japanese public investment is of poor quality. If a country borrows for stupid projects people realise that sooner or later they will have to foot the bill.
So what is to be done? The answer is to deregulate and to cut personal taxation: to do what the US and Britain have done to convince ordinary people that it is reasonable that if they work hard they should enjoy the fruits of that work. It is a novel idea in Japan. But expect to hear much more of it in the months to come. Meanwhile, outsiders should resist urging the Japanese government to borrow more money: they will not have to pay back the debts.
- More about:
- Banking
- Economic Rescue Package
- Loans And Lending Market
- Tax


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Travel door to door
Choose your time of travel
Avoid waiting lists for train/bus journeys
Oneway journey with oneway payment
Pay half of the other vendors
Charge fare for both sides even for drop
Customers feel cheated by unfair pricing
We utilize our network in multiple cities
We leverage our presence in other cities
We pass on the benefit to our customers
Dalhousie: Dalhousie is a gateway to the Chamba, Himachal Pradesh. This hill region is a combination Hindu culture, art, temples, and handicraft. Can be called as hub of cultures.Dalhousie is being the one of the beautiful destinations in India Dalhousie has lots of places to visit there. Favorite spot for tourists is the area near by Alla, it is a potato field offers mesmerizing landscape. And Karelanu, is famous for its precious water.
Situated at the banks of the Tawi river, Jammu is the largest city and the winter capital of the state of jammu and Kashmir. There is a lot to see in this picturesque region with tourists hovering around throughout the year. If we were to list some major attractions, they would be the Bahu fort built over 3000 years ago, the Raghunath Mandir, Shiv Kori, a cave shrine famous for the naturally formed shivalinga. Other popular sightseeing attractions include the Bagh-e-Bahu, a beautiful garden surrounded by woods, and the Mansar Lake where you can boat around to savor its beauty.
A preferred but dry mode of travel, train journey kills the fun of stopping by at intervals and viewing the attractions that the route from Dalhousie to Jammu has to offer. Prior bookings and ticket confirmation worries can make travelling a burden. So book Dalhousie to Jammu cab from Wiwigo.com the day you want to take your journey and forget about confirmations and restrictions!
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yesterday - thanksgiving 2012
29 comments:
Idyllic Thanksgiving you had. Cutest dog ever! Our 100% vegan Thanksgiving went over great. Our 3 guests loved everything and said they were impressed. I was soo glad --two guests wanted recipes - this to me is progress because for me, it is so upsetting that people will consume foods that will inevitably destroy their health...and the planet and cause animal suffering and death. If I can help a few people to become vegan I will be delighted. Thanks again Janet for all you do. You are a true inspiration!
ReplyDeleteThis is all divine. Your son is so handsome.
I'm doing Thanksgiving tonight.
It's really a Fanksgiving as Australians don't really celebrate it.
I am expecting it to be no work at all as I am approaching it as I would any other Saturday night roast but maybe I'll be cheating and cutting corners which should save time.
The table looks divine. x- AnonymousNovember 23, 2012 at 1:25 PM
Looks like perfect Southern California weather for an al fresco Thanksgiving.
Lovely table.
Sam Twain - AnonymousNovember 24, 2012 at 4:41 AM
Yesss....Start your own magazine!!! The Gardener's Cottage IS my favorite magazine!! And your son is gorgeous, just like you.
_suzanne in Illinois Janet,
I seem to have missed so many gorgeous posts....how did I do that? Your table looks so Ralph Lauren...and of course I mean that as a compliment. Your plaid inspired my table, but I must say your red, the floral and the daring dog...beats mine for sure!! Your pumpkin soup in a tea cup...love it and even your house (in the perfect shade of red) looks like a magazine spread. And I'll bet your food was delicious...and yes, we love leftovers. I generally cook every other day at least one part of the meal from the day prior. Fall in CA never looked better than at your house!


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Three On One |
Description: This blonde Asian girl is about to get more cocks than she can handle. After bragging about how much she loves the dick, three dudes step in and order her to open up and deepthroat their meat. She switches from sucking to licking, trying hard to keep up with all their demands. Eventually, she takes turns riding them and using her wet, snug little pussy to satisfy their rabid need for fucking. When one guy blows it in her mouth, she drools it into a wine glass and takes a big sip. She gets another facial moments later, when a second costar slams her missionary style. |


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As I begin to explore more and more of the new feature that will be available in SQL Server 2008 R2 I can't help but think why was this not available before? One of these features is the new item in the Reporting Services Toolbox called Indicator. It finally gives you a little help when it comes to displaying Analysis Services KPIs in a Reporting Services report. Before now you could display KPIs by importing your own image and writing some conditional expressions in the reporting expression language to get what you want. Generally when you create a KPI in Analysis Services you are going to return a -1, 0, or 1 to represent if your business is doing poorly (-1), average (0), or performing well (1). This is interpreted in tools like Excel in a nice format where it actually shows an indicator image automatically to represent each number. Reporting Services However just gives you the numbers. In R2 you now have the Indicator tool that can handle KPI statuses nicely. A variety of choices are available to represent your KPIs status and/or trending. After some small configuration to map the -1, 0, and 1 to a value you're good to go! This is definitely better than writing the conditional expression. The result is a nice looking report that you can even build an action on to jump to another report or URL.
Devin Knight
Devin is a BI consultant at Pragmatic Works Consulting. Previously, he has tech edited the book Professional Microsoft SQL Server 2008 Integration Services and was an author in the book Knight's 24-Hour Trainer: Microsoft SQL Server 2008 Integration Services. Devin has spoken at past conferences like PASS and at several SQL Saturday events. He is a contributing member to the Business Intelligence Special Interest Group (SIG) for PASS as a leader in the SSIS Focus Group. Making his home in Jacksonville, FL, Devin is a participating member of the local users' group (JSSUG).
Reporting Services 2008 R2 KPI Ready
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About Me
Our House
Friday, April 6, 2012
Good Friday
One of my favorite blogs is
Jones Design Company
. Emily combines so many of my favorite things: design, pretty things, crafts, decorating, & Jesus. For Easter she put together this gorgeous "He is Risen" collection.
I think it's so pretty & could be on display all year ( all it also happens to come in my favorite - turquoise). Such a great daily reminder of the price Jesus paid for us & that he conquered death.
Happy Easter! Hope you have a great weekend!
Thursday, March 29, 2012
Pottery Barn Spring Wreath DIY
I've been wanting to add a spring/Easter wreath to my front door. I spotted this beauty on PB's website, but thought it was a little too pricey.
So I hit Hobby Lobby & used this as my inspiration. HL didn't really have any leaves that looked quite right, so I decided to go with some flowers. I found some eggs in the Easter section that required a little paint. I also got the nest of HL. I already had a bag of moss & the grapevine wreath ($5!) from Walmart. First I painted the eggs. From there I started cutting up my branches & laying it out along with the moss. And then just hot glued everything together. Didn't take too long to put together, only about 30 mins. I think it ended up being around $15. Much cheaper than the PB version and I actually like my flowers better.
Tuesday, March 20, 2012
Guest Post: Arcadian Lighting
Hello! Iím Jessica, a writer for
Arcadian Lighting
, a website and blog with a wonderful selection of affordable
lighting fixtures
and interior design inspirations every day! Iím delighted to be guest posting for Alexi today because I'm going to be sharing a beautiful collection of contemporary bedrooms that are perfectly sophisticated and relaxing. I hope you enjoy!
The black and gold color palette in this bedroom is particularly contemporary and cool, as is the intricate wall paper and leather padded headboard. I love the Greek key patterns on the bedding, too.
The built-in closets create a neat alcove for the bed in this very contemporary bedroom. A chic neutral palette and painted brick wall combine for a unique, invigorating space.
An unusual, but eye-catching
pendant light
looks right at home in this cool blue and white bedroom. The floral patterned bedding and lively wall paper go well with the minimal design of the furnishings.
This designer's bedroom features a clever mix of old and new. The contemporary mahogany bed frame and Indian silk bedspread create a rich, luxurious place to rest one's head.
The varying shades of purple in this lovely bedroom are unexpected, yet sophisticated. The birdcage wall decals and Chinoiserie bedding are perfectly feminine, elegant accents.
Serene shades of green and a crisp, contemporary style make this bedroom a wonderful place to end the day. The unique golden pendant light and zen table
lend a classic feel to the room.
The eclectic mix of furniture and a warm mustard and white color palette make this bedroom a lovely getaway for guests. The tulip chair, in particular, is a fun touch.
The high gloss ceiling in this bedroom is certainly contemporary, and adds a unique dimension to a conventional space.†Images†
Which of these contemporary bedrooms is your favorite? Let us know in the comments! And be sure to stop by
Arcadian Lighting
for a wonderful selection of unique
light fixtures
to give your home a contemporary feel!
Tuesday, March 6, 2012
Road Trip
Back in January we took a road trip to Colorado Springs. We went to visit my Hubby's grandparents. We had a lot of fun and spent half the trip at the casinos. His grandparents love to gamble. And to say his grandma has good luck is a huge understatement. Every time I'd turn around she was winning money. Thankfully the second day we went her good fortune rubbed off on me a little & I came home with a little shopping money.
I'm ashamed to say these were about the only pictures I took the whole time we were there. And more ashamed that I just now got these guys off my camera... 2 months later. Better late than never I guess?
Tim, his mom, & little brother on our way up to Cripple Creek
Me & Tim
Tuesday, February 28, 2012
Bedroom Inspiration
Still working on convincing the Hubby we should redo our room. We have yet to ever get new furniture for it and our current bed is one my Hubby got in college, but we've been using the old guest bed lately. We were wanting to upgrade to a king size bed but I think our room is a little too small for one. Our bedding was what we registered for when we got married. I like it, but our dogs have ruined the embroidery that covers it. Plus it's polyester, so it doesn't breathe well. Come summer time in Texas, that sucker is hot! So I've switched to a white duvet with a tan coverlet.
I have been in love with some of these photos I found on
. Most of them have white bedding & upholstered headboards. I've been wanting our master to feel like a five star hotel and to have a big fluffy duvet. I love in the first ones that they are pretty neutral but with aqua. We know I'm also a sucker for a soft aqua. I think the color palette would be relaxing and soothing.
I love the tone on tone look in this next set. Even though they are all white & beige they don't come across boring or bland.
I would really like our bedroom not to be overly girlie (I think my hubby would like that even more!), but have more of a masculine/feminine balance. I am loving the side tables in the Candice Olsen room above. I think she did a nice job of balancing the masculine/feminine feel in the room.
I was planning on DIY-ing a headboard, but then I got this guy as a Christmas present!
It came from
Joss & Main
, they are this awesome online discount store. Each day they just have certain things, mainly home stuff. And once they are out, it's gone. But you can get some great prices. I believe the headboard was $199?
I haven't put it up yet. I need to get one of those metal frames and a bed skirt. So it's just hanging out at the foot of our bed. I still haven't decided to go blue or neutral with the walls. The first accent pillow fabric I've picked up is just tan/brown/white. Leaning towards neutral so our house "doesn't look like a beach house", per my hubby's request.
Tuesday, February 14, 2012
Happy Valentines!
Happy Valentines Day! Hope yours is filled with lots of love & sweet treats!
Yesterday I stopped by Walmart on my way home from work... I don't think I've ever seen so many men there in my life! And lots of Dads with their kiddos. It took forever just to get my few things. Note to self: avoid Walmart on Feb 13th & 14th.
How cute is this picture? I think it'd be so cute in a little girl's room. Could practically design a whole room around this baby.
Tuesday, February 7, 2012
Styled Shoot
Our friends, Phil & Andrea Chavanne have an amazing ranch here in Brady, called
Selah Springs
. You've always been able to rent it for exotic and deer hunts, retreats, or just a fun weekend. But now you can rent it for weddings. Their gorgeous lodge, with a huge wrap around porch (with an outdoor fireplace!) sits right above the San Saba river. We love any excuse to hang out there. It's so beautiful & relaxing. It's the perfect place for a Texas Hill Country Wedding.
A couple of weeks ago, Tim & I and our good friends, Will & Jes were asked to bust out our wedding wear for a "wedding shoot" at Selah Springs. Shuffield Photography & a couple of their photography friends put together a styled shoot for Selah Springs' new wedding page. It was really fun to wear my dress again, Tim didn't think it was quite as fun ;) but he was still a really good sport. He even left his golf tournament early, that he was winning. Now that's love people.
To see all of the pictures, you can check them out here:
Shuffield Photography
Sarah Ainsworth Photography
A Studio Productions
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