Spicy Yellow Soup with Papaya and Prawns

Ingredients
1 papaya (300 grams), nearly ripe
300 grams tiger prawns
5 cups water
3 slices malabar tamarind
2 tablespoons sea salt
2 tablespoons fish sauce
2 tablespoons palm sugar
1/4 –  1/2 cup tamarind juice

Curry paste
40 large red hot chilies
1/2 teaspoon sea salt
1 stalk lemongrass, sliced
25 small cloves garlic
1/4 cup curry paste
1 slice turmeric, about2 inches long
2 teaspoons shrimp paste

Preparation
1. To prepare curry paste: In a mortar, pound chilies and salt thoroughly. Add lemongrass, garlic, turmeric and Shrimp paste. Pound until a fine paste is obtained.

2. Peel the papaya and clean well. Cut the flesh into thin slices and put aside

3. Clean the prawns.Trim off the tentacles and put aside.

4. Place a pot of water over medium heat. Add the curry paste, stirring to mix well. Bring to a boil and add the papaya. Cook until the papaya is slightly tender. Add the prawns and cook until they are done. Add the malabar tamarind. Season to taste. It should have a perfect balance of sour, spicy and salty. Bring to a boil again and turn off the heat

5. Ladle into a serving bowl and serve.

(Serves 4)

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Message from Sumate Tanthuwanit

When the previous German Technology Symposium & Exhibition (GTS) was held in 1999, Thailand was still in the clutches of its deepest economic crisis in living memory, although even then e a silver lining was already appearing on the horizon. GTS02, in contrast, coincides with Thailand’s return to economic strength. The International Monetary Fund (IMF) has stated that Thailand’s economy has returned to pre-crisis levels. Furthermore, practically all economic analysts are currently revising their forecasts for the development of the Thai economy upwards. These are indeed positive signals for GTS02.

Technological transfers from Germany to Thailand and economic relations between our two countries have a long and mutually beneficial history. One milestone of this longstanding partnership has been the founding of the GermanThai Chamber of Commerce (GTCC) in 1962 exactly 40 years ago. Since then the German~Thai Chamber of Commerce has gone from strength to strength. The first German Technology Symposium & Exhibition was organised by GTCC already in 1985. Not only GTCC in itself, but also GTS, being the most important technological German event in Thailand, has grown tremendously, and I am proud that GTS02 is one of the biggest such undertakings ever.

As GTS02 is happening at a time when Thailand is showing such a strong recovery, provides an excellent chance for the participating German companies and organisations to present their technologies and products to potential Thai partners. These technologies in turn will provide important tools for Thailand to complete its economic restructuring and modernisation. German technologies presented at GTS02 are environmentally friendly. Therefore, they will also help to put our economy on a sustainable foundation.

Furthermore, sustainable economic development needs a well-educated human-resource base as well as research and development. Therefore, I am particularly happy that so many German universities and training institutes are participating at GTS02 in order to present themselves to the Thai public, especially to Thai students, on whom our future rests.

I am convinced that GTS02 offers many opportunities to establish new coOperations and deepen existing relationships between German and Thai Companies. On behalf of the organiser, lll wish all participants every success.

Sorce : GTS02

Sour Soup with Fried Fish and Water Mimosa

Ingredients
2 striped snake-head fish (300 grams each)
1/4 cup sour curry paste (see page 13)
4 cups vegetable oil
4 cups water
4 tablespoons fish sauce
1/2 teaspoon palm sugar
2 tablespoons limejuice
5 tablespoons tamarind juice
200 grams water mimosa, cut into short sections

Preparation
1. To prepare the fish: Remove the scales, guts and gills. Rub with some salt to remove slime. Cut one fish in halves, clean and pat dry. Clean the other fish and cut lengthwise from head to tail. Put aside

2. Bring a pot of water to a boil over high heat. Add the first fish and boil until it is tender.

3. in a mortar, pound the chili paste and cooked fish to a fine paste. Put aside.

4. In a pan, heat the oil over medium heat. Fry another fish until it is crisp. Remove and drain off the excess oil.

5. To prepare the soup: Bring a new pot of water to a boil over medium heat. Stir in the chili mixture. Season to taste. It should have a perfect balance of salty, sour and sweet.

6. Arrange the fried fish on a serving platter. Place water mimosa on the sides.To serve: Bring the soup to a rolling boil. Pour over the fried fish and vegetable. Serve immediately.

(Serves 2)

Message from Ludwig Georg Braun President Association of German Chambers of Commerce and Industry

In the globalized economy both countries, Thailand and Germany, can only secure their respective competitive positions through the development of human capital, know how, and advanced technological capacity. While Germany has been confronted with this challenge for many years, for Thailand the need to move towards a strong and independent high tech sector came apparent with the 1997 crisis situation. In addition, rising labour costs make it more and more difficult to compete with Asian neighbours in the traditional low tech industries.

Against this background it is extremely good news for me that the German -Thai Chamber of Commerce is again successfully organizing the long established German Technology Symposium & Exhibition. ln the present time of a sluggish world economy more than 170 participating companies and organizations from Germany demonstrate a remarkable interest in economic and technological cooperation with Thai companies and institutions. At the same time, the high number of participants is proof of the strong confidence of German business in Thailand’s prosperous economic development.

I am sure, the coming Symposium and Exhibition will provide another great setting for creative thinking on ways our business communities can work together in effective technological partnerships.

Sorce : GTS02

Message from Somsak Thepsuthin

I would like to extend my congratulations to the German-Thai Chamber of Commerce for organizing the seventh German Technology Symposium and Exhibition (GTS02).

GTS02 is an important event for Thailand’s industrial development. There are more than 181 well-known German companies and organizations participating in this event to present German machinery, equipment and environmental technologies. Representatives of Thai industry therefore have opportunity to learn about German technology to increase the value-added in Thailand’s industry production and to develop production processes that are of high standard and pollution free. Furthermore, the presence of German universities and training institutes at GTS02 supports the strong determination to develop the necessary human resources to build a knowledge-based economy.

In addition, this event also provides industrialists an excellent forum for establishing new contacts and for ever deeper economic integration between two countries, in the spirit of true partnership and mutual benefit.

On behalf of the Ministry of Industry, I would like to offer my best wishes to the German-Thai Chamber of Commerce as well as all participants for continued success and prosperity in their future endeavors.

Sorce : GTS02

Red Curry With Pork and Water Convolvulus

Ingredients
2 cups coconut cream
1 1/2 cups coconut milk
1/4 cup + 1 tablespoon kaeng khua curry paste
350 grams pork belly, cut into pieces
2 cups water convolvulus, cut into 2 inches long
5 kaffir lime leaves, torn
2 tablespoons fish sauce
1-2 tablespoons sugar
3-4 tablespoons tamarind juice

Preparation
1. In a pot, cook the coconut cream and coconut milk over medium-low heat. Stir in the curry paste. When it starts to boil, stir continuously in order not to let the oil surface. Add the pork belly and cook until it is done. Add water convolvulus and kaffir lime leaf. Season to taste. It should have a perfect balance of salty, sweet and sour. Bring to a boil and turn off the heat.

2. Ladle into a serving bowl and serve.

(Serves 8)

Beaches Travelers’ choise

NAI HARN BEACH
“The white sand,the crystal clear water”

One of the island’s most popular places with in-the-know locals. This relatively tranquil place has only a few hotels including the The Royal Phuket Yacht Club and is a popular anchorage for boats during the high season.

Great for swimming from November to April. care should be take in the low season (May-October) when there can be strong undertows. The local restaurants just above the beach make a great place to relax with a sundowner.


KATA NOI BEACH
Naturally beautiful ‘Millionaire’s Row’

This cosy little bay is found at the end of a beachside cul-dee-sac, just a few minutes’ drive over the hill from Kata beach. There’s not much to do in Kata Noi apart from admiring the wonderful scenery, which is precisely the point of coming here. Relax, take a walk along the soft sands, snorkel or swim. It’s long been a popular spot for surfers in the monsoon season of May to October, though swimming can be dangerous during this period. The popular Kata Viewpoint, offering a stunning vista across the three bays of Karon, Kata and Kata Noi.


KARON BEACH
a beautiful long stretch of beach

features the third longest beach on Phuket island. Located on the west coast, between Patong to the north and Kata to the south. The beach itself has excellent snorkeling (and even diving) spots and is wide enough for beachgoers to never feel crowded.

It features three main areas, each with their own assets : Karon Centre is allively small city in which visitors can find a good choice of dining, shopping, and nightlife entertainment opportunities as well as a beautiful Buddhist temple hosting a weekly manket. Karon Beach road is ideal for taking an evening stroll and is mostly occupied by large resorts interrupted by restaurants and shops. The third main area of Karon is centred around Luang Poh Chuan Roadwhich houses excellent restaurants and the ‘hottest’ nightlife spot.


Source : Leaflet
http://www.temporarytattooshop.us