Workshop / Exhibition Organizer

Mr. Sattawat Yamcharoen, SPARROW ENERGY CORPORATION, Thailand

www.sparrowenergycorp.com

 

"How to Processing for import The Petroleum Products from The Manufacturers in Russia?"

SPARROW ENERGY CORPORATION (Thailand) and SPARROW BUSINESS CORPORATION (Thailand)., one of market and  representative company for  the  petroleum  business  in  Thailand,  established  and  led by Mr. Sattawat Yamcharoen (CEO) since 2007, to provide  blending  service  of  petroleum  products  and  trading petroleum products around the world.

 

SPARROW ENERGY CORPORATION (Thailand) and SPARROW BUSINESS CORPORATION (Thailand)  have enhanced its relations  and  its  international  collaborations  developed  over  the  years  in  other  fields,  in  the  marketing, identification of   crude   and  refined petroleum products, offering consulting  facilitation  and representative  services   for   the  definition   of   important   contracts   for   the   sale  popular  products (gas  oil  diesel   d-2,  kerosene  jp-54,   mazut   m 100-75  and  mazut m 100-99) following each step up to the definition of trading.  

www.sparrowenergycorp.com

“THAI FOOD REGEND”

 

Thai food is internationally famous. Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates.

 

Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai  cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at "Siameseising" foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.

 

Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tasters.

 

Although considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern. Each cuisine sharing similar foods or derived from those of neighboring countries.

 

Central Thailand

Central Thailand has a moderate flavor with herbs and sugar. Most curry with coconut milk dishes origin from central Thailand. For example, Kaeng Kaew Wan (Green Curry), Tom Yam (Spicy & sour soup), Tom Kha (Coconut milk soup), Panang Curry (Dry red curry).

 

Northern Thailand

The dishes of Northern Thailand have light flavors, with a little spices, not very hot with chillies, not salty and most without sugar. The popular dishes are Sai-ua (Thai northern sausages), Nam-Prig Ong (Minced pork and tomato chillies paste), Kaeng Kare (vegetarian curry), and Cap Moo (Som Tam (papaya salad) is a north-eastern dish).

 

North Eastern (or Isan)

The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Laos. For example, Lap and Tom Sabb. Traditionally very spicy and strong tasting dishes, which show that north-eastern Thais like strong flavors with chillies, salt, herbs, and spices.

 

Southern Thailand

The south has a very strong flavor of food with spicy herbs, like turmeric, and tend to contain coconut milk. For example, Kaeng Leang, Kaeng Tai-pla, and Kua Kling.

Mr. Sattawat Yamcharoen started The Private Company SPARROW BUSINESS LTD on 2007-2009 as Managing Director (MD) and Responsibility to look for, Screen, Background Verification, Take Care and Corporate to The Clients for export Agriculture Product such as Thai Jasmine Rice, Hom Mali Rice, Fragrant Rice, White rice, Parboiled Rice, Glutinous Rice, Thai Cargo Rice from Thailand to Foreign Countries including corporate to The Manufacturers in Foreign Countries as The Facilitator for export White Refine Sugar, Brown Sugar, Soybean, Wheat, Corn to Asia and Far Abroad and then He increased More Products which are Cement and Urea N46 (Fertilizer) for export to Asia and Far Abroad from The Manufacturers in Russia and Europe on 2009 – 2012 and then 2012-2018, His Company became to SPARROW ENERGY CORPORATION and He is CEO for Responsibility to corporate to The Producers, Manufacturers and Refineries in Russia, Europe and Africa as The Facilitator for export The Petroleum Products such as AGO, M100, DIESEL GASOIL, 50PPM, 5000PPM, LPG, LNG, JET FUEL JP54, A, A1, TS-1 and RT, REBCO, GASOLINE, BLCO…ECT to Asia and Far Abroad without The Petroleum and Export-Import Business, He also has been Working in The Property & Real estate Business on 2005-2018 including The Advertising Business on 2009-2014 as The Partnership.

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