Wat Ratchabophit Bangkok Thailand

Wat Ratchabophit or formally Wat Ratchabophit Sathit Maha Simaram Ratcha Wara Maha Wihan is a Buddhist temple located in on Atsadang Road, Bangkok, along Khlong Lot, not far from Wat Pho and the Grand Palace. The temple was built during the reign of King Chulalongkorn (Rama V).

Inside the temple

The temple features a unique layout, with its wiharn and ubosot joined by a circular courtyard, at the center of which stands a gilded chedi. The golden chedi (43m high) is covered with orange-coloured tiles and on top of the chedi, there is a golden ball. There is a relic of Buddha inside and the chedi was built in Sri Lankan style. The ordinal hall has 10 door panels and 28 window panels each decorated with gilded black lacquer on the inside.
The interior of the temple, bod, is gilded Italian architecture obtained from the idea of king's visit to Europe. The entrance doors are 3m high and are decorated with inlaid mother-of-pearl, which represents various medals and decorations.The drum tower is a two-storeyed one with hectogonal spires decorated with Bencharong ceramic nagas and Erwan heads.

Royal Cemetery

On the west end of the temple grounds is the Royal Cemetery, with numerous monuments to major and minor members of the Royal Family, most notably those in the immediate family of King Chulalongkorn. One of the memorials, the Rangsi Vadhana Memorial, contains the ashes of Mahidol Adulyadej, Srinagarindra and Galyani Vadhana.A Christian church is on the grounds, as are many chedis and Khamer-face towers.

How to cook Tom Yum Goong ,(Thai Food easy)

Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kaffir lime leaf. This potent herbal mixture is well known for its medicinal properties.
Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main ingredient of the dish but you may also use firm flesh fish (see Tom Yum Taleh), chicken (see Tom Yum Gai) or mushrooms for a vegetarian version.

Ingredients

• 4 cups of water
• 2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver or chef's knife; cut into 1 inch pieces; or 2 pc dried
• 3 slices fresh galangal root (smashed) or 2 pc dried
• 3 fresh kaffir lime leave or 4 pc dried
• 1 tbsp. tamarind paste, with or without seeds
• 1 tbsp. fish sauce, Golden Boy brand preferred
• 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
• 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
• 1/2 small white onion, cut 1/4 inch slices
• 2 tbsp. roasted chili paste (nam prik pao)
• 1 (16 oz.) can straw mushrooms, drained and rinsed
• 1 small ripe tomato, cut into wedges 1/4 inch thick
• 1 small lime, squeezed
• 2 sprigs fresh cilantro

 Preparation

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro, roasted whole chili peppers and a splash of coconut mik if desired and serve hot. Serves 3 to 4.

How to cook Tom Yum Seafood, (Thai Food Easy)

This Thai soup recipe comes from the wife of country doctor I once knew in Southern Thailand. She had the good fortune to have a shrimp-farming relative living nearby. This simple spicy, fragrant lemongrass soup cooks in one pot in less than 30 minutes. Tom Yum is the classic spicy and sour soup from Thailand and is served with jasmine rice and one or two other dishes as part of a Thai family meal. The Thai word talay or taleh means 'sea' and of course refers to the mixed seafood in the soup. Note you can use any combination of seafood, including mussels as pictured.

Ingredients

• 3 cups water
• 1-2 pcs fresh lemon grass, tough tops cut off, cut into 3" lengths
• 3 pcs garlic, smashed with the side of a cleaver
• 2 tsp of sea salt (only!)
• 2 small whole squid (optional), cleaned and sliced crosswise into 1/2" rings
• 3/4-1 lb dark, oily flesh fish such as mackerel, cleaned and cut into 3" long pieces (including bones and head if you like)
• 1/4 lb small to medium-sized shrimp, heads and shell removed, tail intact
• 2-3 limes, juiced
• 3-4 pcs fresh kaffir lime leaf
• 4+ fresh Thai chilies (prik kee noo), as few or many as you like
• Fish sauce (Golden Boy brand is recommended)
• Fresh tomato, sliced lengthwise into 6 pieces

Preparation

Bring water, lemon grass, garlic, and sea salt to a boil for 4 minutes. There should be just enough water to cover the seafood once it is all added, by about 1 inch.
Add squid and fish. Boil another 2 minutes. Add shrimps. Add juice of 2 limes, kaffir lime leaf, chilies. Taste and adjust seasoning with fish sauce if needed. Add tomato. Turn off heat. Serve with large soup spoons and jasmine rice.
Notes: You can buy frozen whole mackerel and whole squid in markets catering to Asians, if you cannot find it fresh. Fresh shrimp are wonderful if you are fortunate enough to have a source!

Thai Green Curry (Gaeng Kiaw Wan Neua), (Thai Food Easy)

Green Curry tends to be one of the milder curries of Thai cuisine. The name Gaeng Kiaw Wan literally means 'sweet green curry' but if you prefer a spicy curry, simply increase the amount of fresh green Thai chili peppers in the curry paste recipe. This recipe features beef but it could also be prepared with chicken, pork or fishballs. Serve over steamed jasmine rice, accompanied by crispy fried fish, a cooling clear soup (gaeng joot) and Thai chili paste (nam prik) with fresh steamed or raw seasonal vegetables.

Ingredients

• 400 grams beef (a little less then 1lb.)
• 1 tbsp cooking oil (corn, safflower or peanut oil, not olive oil)
• 3 tbsp green curry paste (see our green curry paste recipe or use prepared curry paste)
• 2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from 400 grams grated fresh coconut)
• 2 kaffir lime leaves, torn
• 5-10 small fresh Thai eggplants, quartered
• 2-3 fresh red spur chilies*, sliced diagonally
• 1/4 cup sweet basil leaf (optional)
• 1 1/2 tbsp fish sauce
• 1 1/2 tsp palm sugar
• Sweet basil leaves and red chili slices for garnish

Preparation

1. Slice the beef into thin pieces, about about 1/3" (3 cm) thick.
2. Saute the green curry paste in oil over medium heat in a wok or saute pan until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
3. Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a large pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to a boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
4. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.

Note: *Miniature red bell peppers or other mild red pepper may be used in place of the spur chillies.

Red Curry with Chicken & Pumpkin (Kaeng Phet Gai Sai Fak Tong),(Thai Food Easy)

This authentic spicy coconut milk based red curry recipe uses homemade Red Curry Paste. Flavored with both fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of fish sauce to taste and serve with steamed jasmine rice.

Ingredients

• Our homemade red curry paste (all of the recipe) or 3 Tablespoons of prepared red curry paste
• 4 cups coconut milk
• 2 lbs (1 kg) small chicken drumsticks or chicken in small pieces (about 1.5" x 2")
• 3 cups (600 grams) pumpkin pieces (about 1" x 1.5")
• 2 cups lightly packed fresh sweet basil or 4 kaffir lime leaves

Preparation

Bring coconut milk to a boil in a large pot over high heat, stirring frequently. Just before boiling add the curry paste and stir to blend. Once blended in, add the chicken and pumpkin. Boil until chicken and pumpkin is cooked through, less then 10 minutes. Check the pumpkin by piercing with a sharp knife - it should still be bright orange and retain some firmness (al dente) as it will continue to cook once the heat is turned off. When cooked add the sweet basil leaves or kaffir lime leaves, stir in to mix and then immediately remove from the heat. Season with fish sauce if desired (but not normally needed). Serves 4 people for 2 meals - it is even better the second day when the pumpkin has absorbed some of the curry spices.
Notes: If Thai sweet basil is not available in your area, either omit or substitute other fresh herbs such as coriander or European basil. See our Thai ingredients page for more details. Be sure to visit our grocery for all the fresh Thai herbs you need, including fresh basil, lemongrass, kaffir lime leaf and turmeric root.

Massaman Curry Recipe,(Thai Food Easy)

Massaman curry is a unique type of curry amongst the various Thai curries because it is more like an Indian curry using mainly dried spices for seasoning. Chicken is the most popular meat in this curry in the West but beef, lamb or even mutton is more common in Thailand. This curry is considered to be rather mild as the heat of the chilies are mellowed with the addition of the dried spices, coconut milk, onions, potatoes and peanuts. This fragrant hearty curry would certainly be welcome winter fare and could be served with a crusty loaf of Sourdough bread or roti and a glass of good Bordeaux wine (see our Massaman Curry blog post).

Ingredients

• 1/2 lb. beef shoulder (chuck roast) or stew beef, sliced
• 3 tablespoon whole raw peanuts
• 4 cup water
• 1 medium-sized potato, cut into 1 inch cubes
• 1 tablespoon cooking oil (soybean, peanut or corn oil)
• 3-4 tablespoon Massaman curry paste, homemade or ready-made (we recommend excellent Nittaya brand)
• 1 1/2-2 cups coconut milk Chaokoh brand coconut milk
• 6 whole Thai cardamom seeds, cracked and dry roasted*
• 1 inch piece of cinnamon stick, dry roasted*
• 2 tablespoon Thai fish sauce
• 1 tablespoon palm sugar
• 2 tablespoon tamarind water
• 1/4 large white onion, cut into pieces (or 12 peeled whole white pearl onions)

 

Preparation

1. Open the coconut milk and scoop the thick coconut cream from the top and set aside (see more details about coconut cream).
2. Bring the 4 cup of water, beef and peanuts to boil, skimming the scum from the surface for about 5 minutes. Lower heat to medium and continue to cook at a low boil uncovered, for approximately one hour. Remove from the heat and set aside.
3. Separately, bring the potatoes to boil in enough water to cover for approximately 20 minutes until just slightly under-cooked (al dente). Drain and discard the potato water (or reserve to make your own sourdough mix!). Set the potatoes aside. While the beef is cooking you may make the homemade Massaman Curry Paste.
4. Heat oil in a large wok (or other large heavy bottom pan) over medium heat, add the curry paste and cook briefly until fragrant. Add the reserved coconut cream and fry until it begins to separate, stirring constantly. Add the boiled beef and peanuts in its broth and remainder of coconut milk, fish sauce, palm sugar, tamarind, cinnamon stick, potatoes and onion. Bring to a boil. Reduce heat to low and cook 10 minutes.
5. Adjust seasoning with fish sauce, palm sugar and tamarind water to taste. Massaman curry should be slightly sweet with a very subtle sour note from the tamarind. Serve with pickled ginger or cucumber relish as condiments.

Serves 4. This curry is even better the next day, reheated, so make double portion and freeze any left-overs.
*Learn how to properly dry roast spices for Thai cooking from Thai cooking instructor Kasma Loha-Unchit.

Wat Rakhang Khositaram (Temple of the Bells), Bangkok

Background
Wat Rakhang Khositaram, formerly known as Wat Bang Wa Yai, is an Ayutthaya period temple.  During the Thon Buri period, the temple was reconstructed and upgraded as a royal temple by King Taksin the Great who ordered the construction of a palace in the area.  The temple then became the residence of the Supreme Patriarch.  Later in the reign of King Rama I the Great, a bell was discovered at Wat Bang Wa Yai.  This bell was moved to Wat Phra Kaeo and five replacement bells were then built.  The temple was named “Wat Rakhang Khositaram or Temple of the Bells” because of this discovery.

Belief
Wat Rakhang Khositaram was a residence of Somdet Phra Phutthachan (To Phromrangsi) who was the Supreme Patriarch in the reign of King Rama IV.  He was very highly respected and had a comprehensive knowledge of Pali and Buddhist teachings as can be seen in his composition of the Phra Khatha Chinabanchon (Jinapanjara) liturgy widely chanted among Thai Buddhists.  There is a belief that worshiping at Wat Rakhang will result in the worshipers becoming popular and have an ever-growing reputation just like the far-reaching sound of ringing bells.  The true concept behind this is that one should concentrate on learning and practice in order to earn fame and to achieve sustainable success.  Unlike the sound of ringing bells that will gradually die away, the knowledge and the virtue will prevail.

Attractions
The Tripitaka Tower or the scripture depository that houses the sacred Tripitaka scriptures is a lavishly decorated building that was once used as a residence and an ordination hall of King Rama I the Great while he was holding his official post in the Than Buri period.  The external walls of the building are painted red.  Inside the wall are murals by the artist Achan Nak depicting the daily life of people in the period.  The carved door panels of the building are beautifully decorated with gilded black lacquer.  The Ubosot or the main hall also houses the presiding Buddha image referred to by King Rama V the Great as “Phra Prathan Yim Rap Fa”.

How to get there
Wat Rakhang Khositaram is located on Arun Arnarin Road, Sirirat Sub-district, Bangkok Noi District, Bangkok.  Take bus no. 19. 57 or ferries to the Tha Rot Fai Pier, Wang Lang Pier or hop off at the Tha Chang Pier then take a ferry to cross the river to the Wat Rakhang Pier.  For further details, please contact Tel. 0 2418 1079, 08 2777 8537 or at “www.watrakang.com”

Wat Saket (Golden Moutain) Bangkok Thailand

Wat Saket, popularly known as the Golden Mount or ‘Phu Khao Thong’, is a low hill crowned with a gleaming gold chedi. Within, the 58-metre chedi houses a Buddha relic and welcomes worshippers all year round. The temple also hosts an annual temple fair in November, which lasts a week during Loy Krathong. The temple grounds feature mature trees and typical Buddhist structures such as the main chapel, ordination hall and library. Its origins can be traced back to the Ayutthaya period (1350- 1767 AD) and it underwent major renovations during King Rama I’s reign (1782-1809).

Built on an artificial man-made hill, the Golden Mount is the temple’s most well-known landmark and is a sacred pilgrimage site during the weeklong worshipping period in November. To get to the top requires a climb up some 300 steps, which encircle the chedi like a loosely coiled snake. The path is well-paved and the climb relatively easy if you avoid going at midday or during peak summer months. Before beginning the climb, you will find an unusual cemetery built into the base of the Golden Mount. Covered in vines and overgrown trees, it emits a rather spooky out-of-era vibe. Perhaps this is because in the late 18th century, Wat Saket served as the capital's crematorium and the dumping ground for some 60,000 plague victims. Approaching the top of the hill, you will be welcomed by a wall of bells and panoramas of historic Bangkok.

Every year, Wat Saket hosts an enormous temple fair during Loy Krathong, usually in November, following an annual Buddha relic worshipping ceremony. During this period, the golden chedi is draped in massive bright-red cloth, and a candlelit procession up to the top marks the opening of the weeklong fun fair. This is a rare opportunity to experience a large-scale temple fair like how it once was. Coloured lanterns, decorative flags, food vendors as well as fairground games and rides bring the place to life. Crowds of worshippers, families and fair-goers pack the temple grounds from early evening to midnight for the entire week. There’s hardly room to walk. If you go after sunset, the queue up to the Golden Mount can begin as far as Rattanakosin Hotel. So plan to go as early as possible.

Wat Suthat Bangkok Thailand

Wat Suthat, better known for the towering red Giant Swing that stands at its entrance, is one of the oldest and most impressive temples in Bangkok. It features an elegant chapel with sweeping roof, magnificent wall murals and exquisite hand-carved teakwood door panels. The temple’s construction was commissioned by King Rama I (1782-1809), to shelter the 13th Century bronze Buddha image transported by boat from Sukhotai, but it was finally completed during King Rama III’s reign (1824-51). Located in the Old City area, just east of the Royal Field, you can easily combine a visit to Wat Suthat with Temple of the Emerald Buddha, Grand Palace and Wat Pho.

Wat Suthat is perhaps more famous for the Giant Swing than its impressive interior architecture, which is a must-see after the splendour of nearby Grand Palace and Wat Phra Kaew. The cloistered courtyard, surrounding the main chapel, boasts 156 Buddha images along the outer walls and four entry gates individually hand-carved with intricate details. The wall frescoes inside the main chapel, detailing the previous 24 incarnations of the Buddha, employed the Western painting technique with perspective science, which is unique to this temple. Lining the outer walls are Chinese stone sculptures and eight-tier hexagonal pagodas, believed to have been shipped as ballast with the Chinese trade junks.

Standing at 21.15 metres, between Wat Suthat and Bangkok City Hall, the Giant Swing’s two towering red pillars and elaborately carved crossbar are unmistakable from afar. After undergoing several renovations, the original Giant Swing, dating from 1784, was replaced in 2004 with a new one crafted entirely from golden teak. The construction of the new swing was a complex process of hand-carving, paint undercoating and coating by master craftsmen and involved numerous parties from civil engineers to the Forestry Department to Brahmin priests.

In the past, during the Brahmin ‘thanksgiving’ ceremony celebrated every year after the main rice harvest in mid-December, young men would ride the swing high in the air, suspended 24 metres from the ground when in full swing, and try to grab a bag of silver coins with their teeth. Some fairly severe injuries and a few deaths led to the dangerous swing ceremony's discontinuation in 1932, but the swing continues to attract both worshippers and tourists alike.

 

Wat Arun Bangkok Thailand

 Wat Arun, locally known as Wat Chaeng, is situated on the west (Thonburi) bank of the Chao Phraya River. It is easily one of the most stunning temples in Bangkok, not only because of its riverside location, but also because the design is very different to the other temples you can visit in Bangkok. Wat Arun (or temple of the dawn) is partly made up of colourfully decorated spires and stands majestically over the water. Wat Arun is almost directly opposite Wat Pho, so it is very easy to get to. From Sapphan Taksin boat pier you can take a river boat that stops at pier 8. From here a small shuttle boat takes you from one side of the river to the other for only 3 baht. Entry to the temple is 100 baht. The temple is open daily from 08:30 to 17:30.

 

We would recommend spending at least an hour visiting the temple. Although it is known as the Temple of the Dawn, it's absolutely stunning at sunset, particularly when lit up at night. The quietest time to visit, however, is early morning, before the crowds. Given beauty of the architecture and the fine craftsmanship it is not surprising that Wat Arun is considered by many as one of the most beautiful temples in Thailand. The spire (prang) on the bank of Chao Phraya River is one of Bangkok's world-famous landmarks. It has an imposing spire over 70 metres high, beautifully decorated with tiny pieces of coloured glass and Chinese porcelain placed delicately into intricate patterns.

 

You can climb the central prang if you wish, the steps are very steep but there is a railing to balance yourself. Getting up is as tricky as getting down! When you reach the highest point you can see the winding Chao Phraya River and the Grand Palace and Wat Pho opposite. Along the base of this central tower there are sculptures of Chinese soldiers and animals. Head into the ordination hall and you can admire a golden Buddha image and the detailed murals that decorate the walls. Although Wat Arun is a very popular for tourists, it is also an important place of worship for Buddhists. Make sure you dress appropriately, or pick up one of the cover ups that are for rent near the entrance.

 

Wat Arun was envisioned by King Taksin in 1768. It is believed that after fighting his way out of Ayutthaya, which was taken over by a Burmese army at the time, he arrived at this temple just as dawn was breaking. He later had the temple renovated and renamed it Wat Chaeng, the Temple of the Dawn. It used to be the home of the Emerald Buddha, before the capital and Palace was moved to the other side of the river. This can now be seen at the Grand Palace. The central prang was extended during the reign of Rama III (between 1824 and 1851), and is now one of the most visited sites in Thailand. It was also Rama III who added the decoration of the spires with porcelain, so that they glimmer in the sunshine.

 

  

Opening Hours: 08:00 -17:30 Location: Located on the west side of Chao Praya River (opposite Tha Thien Pier)

 Price Range: 50 Baht