Thai Hotel

Learning how to express “pain” in
Thai can be quite useful when you
need to tell someone which part
of your body is in pain (i.e. to a
doctor when you’re in the clinic
or hospital).

It can be quite handy too when you need
to create an excuse or reason to
explain that you have certain “pain”
(e.g. headache).

Well, there are basically two Thai words that
describe pain in Thai. The first one
is the Thai verb, poo-what (ปวด) which means
pain, ache, sore or hurt. and the second one
is the Thai verb Jep (เจ็บ)
which also means pain, sore or hurt.

Using poo-what (ปวด) to express pain

Let’s learn how to use the poo-what (ปวด)
to express which part of your
body hurt or ache. By the way,
please remember to practice the writing
Thai script below on a piece of paper.

Using poo-what is really
simple. Just put it right after a pronoun
and place the body part (noun) right
after the Thai verb poo-what.

Here are some simple examples on how
to use the Thai verb poo-what (ปวด) to
express pain:

ผม ปวด หัว
Chan poo-what huaa.
I (feminine) have headache.

ผม ปวด แขน
Pom poo-what khaaen.
My arm hurts.

ผม ปวด ตา
Pom poo-what dtaa
My eye hurts.

Notice the sentence structure in the 1st example.
Huaa actually means head. Literally translated
the sentence would mean “Me pain head” which
also means “My head hurts”.

The 2nd and 3rd examples are quite simple.
I merely just changed the last word (body part) so that
you can understand how easy it is to express
pain using poo-what.

Simple, right? Okay, now it’s your turn
to create a simple Thai sentence to express
that your nose hurt. You can use the
Thai word ja muuk (จมูก) which means nose.

ผม ปวด ตา
Pom poo-what ja_muuk
My nose hurts.

Using Jep (เจ็บ) to express pain

Okay, now it’s time to create longer
and more interesting Thai sentence to express
pain in Thai. Let’s use the Thai verb jeb (เจ็บ):

ผม เจ็บ
Pom jeb.
I’m hurt

ไม่เป็นไร นิ้ว ของ ผม เจ็บ นิดหน่อย เท่านั้น ค่ะ
Mai_pen_rai… niu kong pom jep nit nawwy thao_nan khrap.
Never mind… My fingers only hurt a little.

เขา ตก จาก บันได และ ขา ถูก เจ็บ
Khao dtohk jaak ban_dai lae khaa thuuk jep.
He fell from the roof and hurt his leg.

In the 2nd example, you will notice the famous
Thai phrase mai pen rai. In Thailand, you would often hear
Thai people saying “mai pen rai” which means
“It’s okay, no problem. Don’t worry, be happy.

Niu means fingers and nit nawwy means a little.
Nit is actually a Thai adjective meaning tiny
or very small while naawy is just a word
that is used to soften the meaning
of a sentence. Thao nan means only.

In the 3rd example, dtohk means to fall and
jaak means from. Ban dai means roof in Thai.
Lae is a Thai conjunction which means “and”.
Khaa means leg in Thai.

Thuu (ถูก) is actually a Thai verb or particle
that reflects passive voice. What does
that mean? Well, let’s take a look
at the following example to get a better idea:

เหมียว ของ ผม ถูก ขโมย ไป แล้ว
Mieow kong pom thuuk kha_mooy pai laeow.
My cat has been stolen.

Kha mooy means thief or burglar as a Thai noun
and “to steal, to pilfer or to buglarize” if it’s a Thai verb.

Notice how thuuk (ถูก) reflects the passive
voice in the sentence above.
Without thuuk the sentence would mean,
My cat went stealing already.

You can view the original article here at
(http://mythaisensei.com/thai_phrases/learn_thai_pain.html)

Copyright 2006 - RippaSama. You are free to reproduce this
article as long as no changes are made, the author’s name
is retained and the link to our site URL remains active.

———————————————————————————-
RippaSama is a passionate Thai language lover who just can’t
stop learning Thai when he is on fire. If you want to read
and learn more about his Thai language lessons and tips,
you can visit (http://MyThaiSensei.com)
————————————————————————————

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Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics is all you need to get cooking!

Purchase your wok. You don’t need to spend hundreds of dollars on state-of-the-art cookware. A standard, stainless-steel wok, purchased for less than $50, will serve its purpose well. The heavier the wok, the better it will retain heat. This is important because you must cook at a high temperature to avoid stewing or steaming your ingredients.

Season your wok. Before you use your wok for the first time, you must season it. Seasoning the wok is a way to “break it in” to ensure even heat-distribution during stir-frying, and helps lock in the flavors of the food as it’s cooking. When you remove your wok from its packaging, you may notice a greasy film on the surface. Wipe this film away, and wash your wok in warm, soapy water. To season your wok, put it on the stove over medium-high heat for a few minutes. Add a drop or two of oil, and swirl it around to coat the surface evenly. Remove from the stovetop to let cool for a bit, and then use a paper towel to wipe out the oily residue. You may want to season your wok once more before you begin cooking with it.

Gather your utensils. Professional chefs use a mesh ladel to toss meat and vegetables around in the wok, but if you don’t have one of these, a wooden spoon will do just fine. Place several large, clean bowls and plates on the counter next to your wok so you can set your cooked items aside as you prepare them in batches. Other items you’ll need: a chef’s knife, cutting board, and several bowls of different sizes to store liquid mixtures and chopped herbs and vegetables.

Cut and dry food prep. The most time-consuming part of stir-frying is preparing the ingredients. You’ll want everything portioned out and cleaned, chopped, sliced and diced in advance. The actual stir-frying is fast and furious (you’ve probably heard those pans rattling like mad while waiting for your Chinese takeout!) so meat, vegetables, noodles, spices and oils should be ready and within reaching distance so you can grab and get on with it. Chop everything into bite-sized chunks to ensure quick and thorough cooking. Make sure there’s no extra water or other liquid in your wok while stir-frying meat and vegetables. As mentioned earlier, liquid in the wok will cause your meal to stew instead of lightly fry.

Stir-fry in batches. Properly stir-fried food retains its crisp, firm exterior and tender, juicy inside by cooking small portions at a time. Heat the wok, drizzle in enough oil to coat the surface, and add enough small cuts of beef, pork or chicken to just cover the bottom. Fry on medium-high heat, tossing the entire time. When your first batch of meat is thoroughly cooked, remove from the wok and drain on paper towels. Fry the second batch in a little more oil, and then set aside. Oil the pan once more, toss in a few cloves of crushed garlic and/or ginger, and stir-fry the vegetables, adding the thicker ingredients like potatoes and carrots first, and then tossing in quicker-cooking ingredients like scallions and mushrooms at the end. When the vegetables are done, return the meat to the pot with the vegetables, and finish with your liquid sauces and seasonings. Give everything a quick toss, simmer for a few minutes and then remove from heat.

Learn the flavors. Thai cooking is immensely popular right now; similar to Chinese, but with its own exotic spices and flavorings, some of which take their cue from Indian cuisine. Malaysian, Japanese, Vietnamese and Korean fare all boast their signature recipes as well. With practice, you’ll learn which spices and sauces go with what and how to identify their flavors. You can buy most of what you need at an Asian specialty store.

Always have some Asian cooking staples on hand: soy sauce, oyster sauce, hoisin sauce, fish sauce. Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course… plenty of fresh meat, fish, tofu and vegetables. Pork, chicken, beef, shrimp, prawns, scallops. Onions, carrots, broccoli, snow peas, bok choi (Chinese cabbage), mushrooms (regular, oyster mushrooms, shitake mushrooms).

There really is no limit to what you can do with a wok, an assortment of meats, vegetables, spices and sauces. If you’re the creative chef, feel free to experiment. If you’re a “by the book” cook, go out and purchase a stir-fry cookbook which will explain each technique in detail as well as familiarize you with the exotic ingredients. Above all: know that stir-frying is a healthy way to prepare and enjoy the foods you love in the comfort of home.

Copyright 2005 Dina Giolitto.

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