2009/04/30

Thai football player in Belgium



Teerathep Winothai

Teerathep Winothai (born February 16, 1985, Bangkok), nicknamed "Leesaw" is a Thai football player.

He is a midfielder/striker and currently plays for the 2003 AFC Champions Leage runners-up BEC Tero Sasana Football Team. Previously, he spent time in the youth teams of Crystal Palace F.C. and Everton F.C. in England. He represented Thailand in the 1999 FIFA U-17 World Chapionship in New Zealand. In the final of the 2005 SEA Games match against Vietnam, he scored a hat-trick, and helped Thailand claim the gold medal for the 7th consecutive time.

He has now an agreement with Belgian's second division K. Lierse S.K.. He will be playing for them starting from October 2008 after the finish of the Thai football season.

Teeratep has good ball control honed during his time playing for youth teams in some of England's best football academies, and these can be shown on display when he bagged a brace against China in an international friendly earlier in 2008. His transfer to his new club in Belgium has shown Thailand's increasing capability to match the big ones, and Teeratep may just be the forerunner.

When opportune come.

In the home game at 26 April 2009, Lierse won 3-2 against Charleroi. Theeratep Winothai came on as a substitute after 20 minutes. The Thai player gave the assist for the 1-0, and scored shortly after the 2-0.

You can see an interview with Winothai, and his goal and assist, on Lierse TV.

Trainer Helleputte gave several regular first team players a rest for this match, in the belief that St Truiden would not slip up and take the Title. And so it proved.

Before the match the national youth teams were congratulated by the crowd on their crowning as national champions. The Player of the season award was also presented to Jurgen Cavens, who came ahead of Radzinski, Wahed and De Graef.

And then there was of course the farewell of Chris Janssens, who was showered with gifts before the match from the club, friends and family.

The first half was of poor quality, Lierse had chances through Nedzipi (just wide after good build up work from Bojovic), Meyers (header wide), Bojovic (free kick saved), and Kevin Janssens (shot over after a nice run and dribble). Charleroi had one shot on goal, Goris making a good save.

In the second half Lierse immediately came out sharper. Buyens (1-0), after a good cross from Winothai. The 2-0 came almost immediately after, a nice move between Camacho-Nikolic-Nedzipi, the latter threading a pass to Camacho, who crossed. Winothai finished nicely on the volley with his left. Charleroi were reduced to 10 men on 65 mins after a nasty tackle on Camacho. The ever cunning Brogno brought Charleroi back in the match after winning a penalty, which he converted himself (2-1). Nikolic had a great chance to make it 3-1 from a through ball from Nedzipi, but the keeper was able to save. Nedzipi played an excellent second half, firstly firing a free kick just wide, then he sent Nikolic away again. The Montenegran was brought down just outside the area by the keeper, but referee Allaerts, who had a poor game, saw nothing amiss.


Five minutes from time, the moment everyone had been waiting for: Chris Janssens came on as substitute. Winothai first tried his luck from 40 metres out, but just over the bar. Janssens announced his arrival with a firm but fair tackle on Brogno. In the 90th minute Winothai went down the right flank, laid off to Kevin Janssens, who found his namesake first time, and the fairytale came true, the retiring Janssens made it 3-1, ecstasy on and off the field.
Charleroi scored deep into stoppage time (3-2), and that's how it remained.

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Som tum (Green Papaya Salad)




Product Description

Green Papaya Salad:-

• Som Tum is traditionally made using a mortar and pestle. If you don’t have a mortar and pestle, mince the Thai chili and garlic and combine all of the ingredients in a mixing bowl.

Ingredients:-

1 pound green papaya

2 Thai chilies (add more chilies if you want it hotter!)

1 small clove garlic

2 strings long bean (cut into 1 inch lengths)


1 tablespoon chopped roasted peanuts

5 cherry tomatoes (cut in half)

1 tablespoon palm sugar (or brown sugar)

2 tablespoons lime juice

1 1/2 tablespoons fish sauce (nam pla)

Directions:-

1.Cut papaya in half (lengthwise) and remove seeds. Peel the skin of the papaya and shred the flesh using a shredder or knife (the shreds should be thin and long). In a mortar and pestle, pound the chilies and garlic until they’re broken up. Add the long beans and roasted peanuts, pounding only enough to break them up a little bit.

2. Add the shredded papaya, tomato, sugar, lime juice, fish sauce, pounding until everything is thoroughly mixed together. This dish should taste sweet, sour, and a little bit salty, so you may need to add more sugar, lime juice, or fish sauce to get the taste you like. Som Tum is commonly served with roasted or grilled meats, fried fish, sticky rice, and fresh cabbage or lettuce.
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2009/04/29

Tom Yum Kung

Make tom yum kung

Ingredients

½ lb. (225g) prawns, shelled deveined

1 can (15oz) straw mushroom, drained
or ½ cup sliced fresh mushroom


4 cup of water or chicken broth


1 stalk lemongrass cut into 2 inches long

5 sliced galangal

2 shallots, sliced

5 kaffir lime leave

Sauce

6 tablespoons nampla (fish sauce)

4 tablespoons lime juice

1 teaspoons sugar

3-5 fresh Thai red hot chili

¼ cup tamarind paste

1 tablespoon nam prik pao (Thai chili paste)

Garnish

¼ cup coriander sprigs, or cilantro

¼ cup chop fresh scallion

Method

1) Combine lemongrass, galangal, lime leave, shallot, and 4 cup of water or chicken

broth, bring to a boil

2) Add prawns and mushrooms. Bring to a boil and stir, combine sauce ingredients and add to soup stock.

3) Heat throughly. Garnish the soup with cilantro and scallion
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