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เนื้อเพลง แฟนเก็บ
อย่าให้ใครรู้ว่าเราคบกันคือคำที่เธอนั้น ย้ำเตือนฉันอยู่เสมอเธอบอกว่างจากตัวจริง แล้วเธอจะรีบมาเจอรู้ไหมน้ำตาฉันเอ่อ เมื่อเธอหันหลังจากลา
ล่ามโซ่หัวใจฉันไว้ใช้งานแต่ไม่ให้ความสำคัญ ยกย่องออกหน้าออกตาเป็นตุ๊กตาคลายเหงา อยู่ห้องเช่าคอยเธอโทรมาเมื่อเธอนึกอยากมาหา ฉันจึงมีค่าในฐานะแฟน
แฟนเก็บ อยู่แบบเจ็บๆ อย่างคนเป็นน้อยมีหน้าที่คอย ช่วยเธอบรรเทายามเหงาอ้อมแขนไม่ใช่ตัวจริง เป็นไม่ได้แม้แต่ตัวแทนแค่คนที่เธอหลบแฟน แอบมาหาเวลาใจเฉา
หากใครสักคนเขาเดินเข้ามาคบฉันออกหน้าออกตา ให้เกียรติว่าฉันคือแฟนเขาอยากถามเธอดูสักคำ ปล่อยฉันไปได้หรือเปล่าหรือจะขังฉันไว้ในเงา ทำหน้าที่แฟนเก็บจนตาย
แฟนเก็บ อยู่แบบเจ็บๆ อย่างคนเป็นน้อยมีหน้าที่คอย ช่วยเธอบรรเทายามเหงาอ้อมแขนไม่ใช่ตัวจริง เป็นไม่ได้แม้แต่ตัวแทนแค่คนที่เธอหลบแฟน แอบมาหาเวลาใจเฉา
หากใครสักคนเขาเดินเข้ามาคบฉันออกหน้าออกตา ให้เกียรติว่าฉันคือแฟนเขาอยากถามเธอดูสักคำ ปล่อยฉันไปได้หรือเปล่าหรือจะขังฉันไว้ในเงา ทำหน้าที่แฟนเก็บจนตาย
อยากถามเธอดูสักคำ ปล่อยฉันไปได้หรือเปล่าหรือจะขังฉันไว้ในเงา เป็นแฟนเก็บของเธอจนตาย

Cantaloupe Gelato ไอศครีมแคนตาลูปแบบอิตาเลี่ยน

วิธีทำ

1 นำภาชนะขนาดใหญ่ นำไข่ลงมาตีกับน้ำตาลทรายจนกระทั่งเป็นสีขาว ใส่เกลือแล้วตีต่ออีกหน่อย2 นำนมที่เพิ่งเดือด เทลงไปทีละนิด และคนจนกระทั่งครึ่งหนึ่ง จากนั้นเททั้งหมดลงไป3 นำมาถ่ายลงไปในหม้อ ตั้งไฟปานกลางคนตลอดเวลา จนกระทั่งร้อนแต่ยังไม่เดือด ปิดไฟยก จากเตาเติมกลิ่นวานิลลาชิมรสชาติว่าหอมพอหรือยัง4 กรองซอสในตระแกรงละเอียด พักไว้ในตู้เย็น5 นำส่วนผสมของซอสที่เย็นแล้ว ลงในเครื่องปั่นไอศกรีม แล้วเอาเนื้อสละหั่นแฉลบลงไปปั่นจนกระทั่งเนียน และแข็งตักใส่ตลับแช่ช่องแข็ง

เครื่องปรุง

เนื้อแคนตาลูป 1/3 ลูก- ไข่ไก่ 3 ฟอง- น้ำตาล 1/2 ถ้วยตวง- นมเดือดแล้ว 1 1/2 ถ้วยตวง- น้ำมะนาว ของมะนาว 1 ลูก

Thai Sweets or Khanom Thai

Speaking about Thai sweets or Khanom Thai is only one way of speaking about Thai women. Even today, cooking and the making of sweets are still considered a feminine art. That can be understood in terms of the social condition in Thailand since the Ayutthaya period. Men went to war while women stayed at home to take care of the family.
However, the role of women then was no less active or less renowned. For, during the intervals when the soldiers came home, it was the women who put the hearts back into them by welcoming them to "sweet home," not only figuratively but literally.
In performing household duties, Thai women have pleased not as slaves, but as free people who are well aware, of the division of labor. In this respect, great women cooks were not only much appreciated in their times, but have also lived on in people's memories.Thai sweets are, in fact, made from three simple ingredients, namely, coconut, rice flour, and palm sugar. But out of this mixture they can come in many different shapes, colors, and flavors. Some also have beautiful names, such as Bulan Dan Mek or the Moon Soaring through the Clouds. Thai sweets making, like Thai cooking in general, appears quite simple.
Everything happens as if by a touch of the hand. And yet this is impossible to imitate. For the one who makes sweets must have patience, care, and inventiveness. In the old days, Thai women were especially taught to exercise a charm through their hands and cooking utensils. Thus Thai sweets have the touch of Thai women.
In the realm of Thai sweets, two women deserve mention. One of them was even a foreign lady who was the wife of Constantine Faulkon, the Portuguese adviser to King Narai in the Ayutthaya period about 300 years ago. This lady took an active interest in sweets making. She introduced eggs into the basic mixture of Thai sweets. That was in itself a tremendous revolution! A number of new desserts have come by this addition, such as Thong Yip, Thong Yot, and Foi Thong. The egg-ingredient is usually indicated by the word Thong which means golden. King Narai was so pleased with her inventiveness that he gave her the title of Thao Thong ICipma. Though a foreigner, she was a teacher to Thai women. Because of her, Thai sweets have become richer and more varied.
The other lady is no less legendary, as she was given a high praise in the Boat Songs of King Rama II. She was a niece of King Rama I, founder of the Chakri dynasty, and was well-reputed in the culinary art. King Rama II, then the Crown Prince, fell in love with her. There was a long period of doubt whether King Rama I would approve of the match. But finally he did. Her regal title was Somdet Phra Sisuriyentaraboromarajini. The first child she bore King Rama II was no other than King Rama IV or King Mongkut, one of the most famous of Thai monarchs.
In King Rama II's Boat Songs, the side dishes, desserts, and fruits this lady prepared are recalled in loving terms. For example, he describes his secret affair with her as follows
0 my love was like a Golden Drop, Wrapped up in a Golden Roll; For two years we kept a secret, Known to just the two of us.
The two sweets mentioned in this poem are Thong Yot or Golden Drop and Thong Muan or Golden Roll. The one is made of eggs, sugar, and rice flour, cooked in hot syrup; the other is made of wheat flour, coconut, milk, sugar, salt, one egg, and black sesame, baked in a mould and rolled while still hot, looking not unlike brandy-snap.
At another point, King Rama II also takes note of a sweet called Rang Rai or Re Rai which means Bird's Nest. It is made of rice flour, coconut, sesame, sugar and salt, and pressed through holes in a mould to fall into the shape of a bird's nest.
A Bird's Nest looks all white, As if some bird had left it there; I think all the birds will be happy With such nests as you've made.
In the Boat Songs, King Rama II describes beautifully Foi Thong which is made of egg yolk dropped into hot syrup to form golden threads:
Golden Rain falls in shiny threads, Like pure silk woven out of eggs; I remember my love Sewing with such golden Chinese silk.
These poems are among the highest tributes paid to Thai women for their cooking art. And this art is still living where patience, care, and inventiveness are found in Thai women. But it is a pity that some of them are abandoning Thai sweets for cakes and other Western desserts. That only leads to luxury and dependence on imported wares and stuffs. In fact, the principle behind Thai sweets is to use things that are locally produced. If anything foreign drops into the mixture, it is eventually made Thai. Let us hope that one day we can nationalize these Western desserts and add them to the number and variety of Thai sweets. Only Thai women can do it!

Som Tum

Som Tum is accepted as a typical Thai dish, consisting of grated papaya and carrots mixed well with the seasonings of lime juice, palm sugar and fish sauce, heated by hot spicy chilies and garlic, scented by fried ground nut combined with dried shrimp, tomato, spring beans then served with various kinds of fresh vegetables such as morning glory and cabbage.
The main ingredients of this Thai dish, the vegetables, contain many beneficial kinds of vitamins, especially vitamin A and beta-carotene from the carrots. Beta-carotene can help reduce the free radicals which are known to cause cancer. Other ingredients in Som Tum are of nutritional value and aide in improving one’s health too.

Thod Mun Pla Krai (curied Mixed Fish Cake)

Thod Mun Pla Krai is a Thai dish. This dish is a savory complement of various kinds of Thai herbs and spices mixed well with grated fish meat and sliced spring beans to make it sticky mixture. The deep fried small bite of the mixture is served with the side dish made from sliced cucumber, roasted ground nut and vinegar. This dish can be served as a snack or a main dish with rice. This Thai cuisine provides nutritional value especially protein from fish and fiber from vegetables. Moreover, it provides medicinal property from herbs and spices. The savory scent of Thod Mun Pla Krai is also used in aroma therapy.

Kaeng Kheow Wan Kai

Kaeng Kheow Wan Kai Sod Sai Khai Khem, a green curry served with salted-yolk filled chicken, is a well-known Thai coconut-milk curry. Its distinctive taste is derived from the richness of creamy hot coconut milk blended with various Thai herbs and spices. The complementary flavors of the aromatic oils and aroma provide not only a special enhanced appeal for this Thai delicacy but have been chosen also use in aromatic therapy. They ease one’s mind and relieve some kinds of pain while providing you with a very enjoyable Thai nouvelle cuisine. The nutritious benefits of protein, vitamins, mineral salts, and fiber obtained from chicken, egg yolks and vegetables accordingly create Kaeng Kheow Wan Kai’s. A Thai cuisine of nutritious value and unique taste appreciated by all.

Sung Khaya (Thai custard )

Thai custard is an easy-to-make dessert containing eggs, sugar, and coconut milk as the main ingredients. It first made its appearance – due to the influence of foreigners – during the reign of King Narai the Great. It is rich in protein from eggs, complete with amino acids, fat, vitamins and essential minerals. (Eggs also contain vitamins A, D, E, K, and B-complex, and a variety of minerals: sulfur, potassium, calcium and iron). Consequently, eggs are both highly nutritious and economical and can form part of a person’s daily diet, keeping us healthy from childhood through adulthood. The elderly or those at risk from high levels of cholesterol in the blood may safely consume three eggs a week because the egg yolk itself is high in cholesterol. Egg white, however, can be consumed with impunity on a daily basis. Eating this wonderful Thai dessert, one obtains energy-giving protein, carbohydrate and fat.

Luk Chup

Luk chup is a beautiful – yet easy-to-make – Thai dessert which tastes delicious and smells really fragrant. Its unique characteristic lies in the fact that its shape and color imitates those of fruits and vegetables in nature. Luk chup are beautifully decorated and are a well-known favorite among Thais and foreigners alike.
Luk chup contain large amounts of ground beans and provide various kinds of essential amino acids that can act as a substitute for protein derived from animal products. It derives its sweet taste from the sugar and coconut milk used in its preparation. However, the use of coconut milk, which has a nutty flavor, helps to offset the sweetness of the sugar base. Most importantly, this dessert provides the body with energy, carbohydrate and protein

Khanom bueng Thai

Khanom bueng, a Thai dessert that is rather difficult to prepare, contains a variety of ingredients, such as flour, and various toppings. The main ingredients, however, are ground green gram or mung bean flour – a vegetable source of protein. A shredded shrimp topping provides high-quality protein; the coconut milk, mixed with mineral salt and containing protein and vitamins, provides energy and fat; and a sweet topping is a source of protein derived from eggs, together with amino acids and valuable mincrals. Overall, kanom buang is a rich source of protein from both shrimp and eggs, which in turn is converted into energy, as is the carbohydrate and fat from coconut, coconut milk and sugar. The end result is a delicious and mouth-watering dish.

Phad Thai (Fried Noodle)

Phad Thai is a Thai one-dish meal famous for its unique taste and mouth-watering appearance due to plentiful ingredients.

The dish derives its nutritive value from both the mixtures and from fresh vegetables which is a complement to the dish. Some of the vegetables are banana blossoms, bean sprouts, pennywort, and Chinese leek leaves. They also provide fiber and have medicinal property-they help relieve internal pain. Moreover, banana blossom enhances milk flow of newly delivering mothers. In conclusion, Phad Thai is not only delicious but also nutritious.

Tom Yum Kung

Tom Yum Kung is a spicy Thai cuisine, soured by juice, salted by fish sauce, and heated with hot spicy chilies. This Thai dish is also a savory complement of Various Kind of Thai herbs such as galangal, lemon grass, and kaffir lime leaves served with chili paste and coconut cream that combine to enhance its flavoring appeal.

This Thai cuisine delicacy is not only delicious but also nutritious as well. The dish contains protein from shrimp and fiber from other Thai herbs and ingredients of nutritional value. It’s believed that Thai herbs can help stop the growth of cancer. The savory scent of Tom Yum Kung is often used in aroma therapy for its relaxing and curing effects in the treatment of some diseases.

Khanom Chan

Khanom chan is an ancient, nine-layered Thai dessert that is used during a variety of auspicious ceremonies and is considered a blessing presaging a happy and prosperous life. In addition, as a dish kanom chan is sweet and fragrant and suitable both as a dessert and as an informal snack.

The main ingredients of kanom chan are flour, sugar, and coconut milk. In terms of the nutritional benefits of this dish, it provides energy-giving protein, carbohydrate and fat. The colors used to embellish this dessert are completely natural and include colors derived from a variety of herbs as well; among the various colors, for example, there is purple, obtained from the anchan (butterfly pea) flower, green from pandanus leaves, and red from krang (Iac). Thus, there are added nutritional benefits from the use of herbs as well.

Kaoneow Moon(Glutinous rice with a variety of toppings)

Glutinous rice with a variety of toppings such as shredded dried fish, shrimp, and Thai custard, contains sticky rice, coconut milk and sugar as the main energy giving ingedients. When caten with any of these toppings, the consumer will receive a protein boost from the fish, shrimp, and eggs. Protein from fish and shrimp is easily digested and functions as a source of high-quality, low-fat protein, full of amino acids that are highly beneficial to the human body. Linoleum in fish controls levels of cholesterol and triglyceride in the blood stream, thereby reducing the risk of heart disease and thrombosis. Moreover, it is also a source of calcium—which is good for the bones and teeth