The Underwater Observatory Marine Park Eilat.

The first underwater observatory marine park of its kind in the world, was established by Morris Kahn, along with Moriah hotel chain and Ampal Corporation, under the leadership of the reef biologist David Fridman. The first goal: a window on the Red Sea, takes visitors closer to the magic underwater world! The park is Coral World, an international company that provides additional marine parks in the world owns the property. The first underwater observatory marine park of its kind in the worldMorris Kahn founded together with Moriah hotel chain and Ampal Corporation, under the guidance of the reef biologist David Fridman. The first goal: a window on the Red Sea, takes visitors closer to the magic underwater world! The park is Coral World, an international company that provides additional marine parks in the world owns the property. In April 1975, the Underwater Marine Park has opened its doors to the public. 1974, establishing the first underwater observatory. 1985, furtherAquariums and displays of exotic fish was added. 1982, Shark, Sea Turtle and Ray added swimming pools, and great coral reef aquarium Park, 1991, the arrival of "Jacqueline" The Yellow Submarine. and other underwater observatory built and in 1995, Shark and Sea Turtle Pool redesigned and expanded online. Oceanarium opened in 1997, the mortgage giant. 1999, access to the park on the sea turned from sailing on board the "Pearl of Coral." Coral 2000 "glass boat to visit the parkEstablished in 2002, Exhibit Amazon. The park is in continuous development, updating and adding items on display. There is no end of surprises and novelties. . .

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Thai Herbs - Kraprao, lemon, lemon grass, pepper, squash and shallots in Thai Food

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Krapao

Kra Prao or holy basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat in order to reduce the smell of fish meat. Fresh leaves are sprinkled on food before removing from fire.

Advantages

- Reduce sugar in blood

- Loosen the tension

- Stomach

Kra Prao use in Thai Food:

- Khao Phad Kra Prao

Lemon

Lemon juice is used for bitterness in Tom Yam, Som Tum, Phla, salads and spicy red pepper paste are many Lemon juice, and even for drinks.

Advantages

- Expectorant

- Carmina

- Antiscorbutic

The use of lemon in Thai Food:

- Tom Yum Kung

- Tom Kha Kai

- Som Tum

Lemongrass

Lemon grass is spicy and bitter and are used for seasoning the Thai food as the main ingredient of any recipe for Kaeng Phed, salads and spicy Tom Yam.

Advantages

- Anti-bacteria, yeast fungus, --

- Diuretics

Use in Lemongrass> Thai Food:

- Tom Yum Kung

- Tom Kha Kai

- Khiao Kaeng Wan Kai

- Beef Masaman

- Kai Phad Phed

- Kai Phanaeng

- Nam Ya Pla

Pepper

Pepper is commonly found in all types of red pepper paste into the soup with coriander, garlic and root and sprinkle with a good scent. It is normally used in the kitchen of Phed Kaeng, Kaeng Pa, and Phad Phed.

Advantages

- Expectorant

- Diuretics

- Stomach / Colic

--Digestive

Pepper's Thai Food:

- Khiao Kaeng Wan Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Kai Phanaeng

- Khao Phad Kra Prao

Pumpkin

Young leaves and flowers are blanched or boiled, with the extra red pepper paste. Its flowers are used as ingredients in Kaeng Som and Kaeng Lienga. Addition, the ripe pumpkins are used in many dishes, both soups and stir-fries. It 'also good to do a lot of recipesThe sweet pumpkin in syrup and pumpkin cooked in coconut syrup.

Advantage

- Beta-Carotene

Pumpkin-use in Thai Food:

- Kaeng Liang

Shallot

Shallots are used to cut meat and savory spices, as well as the main ingredient in chilli paste for Kaeng Phed, Tom Kloong, Kaeng Lienga, Tom Yam, lhun, Yam, Larb and Nam Prik and some sweets.

Advantages

- Stomach

- Catarrh relief

Shallot used in ThaiFood:

- Tom Yum Kung

- Khiao Kaeng Wan Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Kai Phanaeng

- Phad Thai

- Khao Phad Kra Prao

- Nam Ya Pla

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Thai Herb - Chili, Coriander, Cumin and Galangal in Thai Food

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Chili

The popular types of chili are used for cooking, Hot Chili, red, green and yellow, chili, peppers, etc., which differ in the amount of its spicy flavor. Chili can be used either fresh or dried, or requires soaking in vinegar and every dish that tastes pungent and spicy. Some are used for smell and the reduction of salt and also the color of the decoration.

Benefit

- Gastrointestinal --

- To protect cancer

- Carmina

- Expectorant

- ReliefPain

- Sickness Relief

Chili's in Thai Food

- Tom Yum Kung

- Tom Kha Kai

- Khiao Kaeng Wan Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Kai Phanaeng

- Som Tum

- Phad Thai

- Khao Phad Kra Prao

- Nam Ya Pla

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Coriander

This equipment can be used by any party, plants, roots, leaves and fruits. Normally, the leaves of coriander aresprinkle the food of the season, while the coriander seeds mixed in curry soup and a nice smell and its root is used together with garlic in soup and some sort of snacks and sweets.

Benefit

- Carmina

- Diuretics

The use of coriander in Thai Food

- Tom Kha Kai

- Khiao Kaeng Wan Kai

- Kai Phad Phed

- Kai Phanaeng

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Cumin

Toasted cumin and intends to doChili paste in some curry, and Kaeng Phed khiao Kaeng Wan.

Benefit

- Carmina

- Expectorant

The use of cumin Thai Food

- Khiao Kaeng Wan Kai

- Beef Masaman

- Kai Phanaeng

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Galangal

Galangal is both a vegetable and fresh flowers, and rhizomes. The rhizome is very hard to clear and easy to season many recipes for chili paste, the fresh rhizome is found to be goodin Tom Kha Kai.

Benefit

- Carmina

- Lock the growth of tumor cells

- Anti-fungi, bacteria and yeasts

Use Galangal in Thai Food

- Tom Yum Kung

- Tom Kha Kai

- Khiao Kaeng Wan Kai

- Beef Masaman

- Kai Phad Phed

- Kai Phanaeng

- Khao Phad Kra Prao

- Nam Ya Pla

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Thai Herbs - Garlic, Ginger and Tamarind in Thai Food

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Garlic

Garlic is really important component used in Thai food and are found in every recipe first fried vegetables and meat. It is not lack of soup and spicy red pepper paste and salad as well. This includes garlic, roasted garlic and sprinkle plants of minced garlic to food.

Advantages

- Lower Blood Pressure

- Prevent heart disease

- Anti-bacterial, fungi, yeasts, viruses --

Garlic Use in Thai Food:

--Khiao Kaeng Wan Kai

- Beef Masaman

- Kai Phad Phed

- Kai Phanaeng

- Som Tum

- Phad Thai

- Khao Phad Kra Prao

- Nam Ya Pla

Ginger

The Thai people use ginger to reduce the smell of fish in many jurisdictions. Som tom, steamed fish with lemon or RFI), with meat and ingredients such as Miang (Miang Kum appetizer which, Miang Pla Tou Miang Som is with mixed pickling, mussels, and Tai Pla, Saeng Wha chopped ginger, Delicious etc.frying meat and practically Yam Pla Tu, Khing Yam, Yam Yam Pla Kra-pong and slip Hoy. Ginger in brine is a good addition to many types of cooked rice and pasta. Ginger juice and ginger in syrup, cooked and mixed with mung beans or sweet potatoes are delicious desserts.

Advantages

- Antihistamines

- Anti-bacteria, yeast fungi,, viruses

Ginger's Thai Food:

- Beef Masaman

Tamarindo

The Thai people in all parts of eating tamarind, freshLeaves, flowers and pods, such as vegetables and spices agents. The content of the pods mature sees sour taste. The people in the central part of Thailand use the young pods as part of tamarind pulp. The fresh leaves are used in soups, Tom Klong Pla Kroab and pork in coconut and pumpkin soup.

Advantages

- Cooling

- Laxative

- Antihistamines

Use at Tamarind Thai Food:

- Beef Masaman

- Phad Thai

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Secret Underwater World of Trout [Part 1]

Here's a vision underwater trout in their natural habitat. This includes the 4 main aspects of fishing for trout and give you an idea of how to present your fly to the trout stream and piles.

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Terry Oldfield Underwater World

A sample of this awesome DVD. A visual feast of high quality underwater footage mixed with the textural genius of composer Terry Oldfield.

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