a flavor of Thai

Strawberry and Chinese Kale Salad (Yam Strawberry, Kha-Na, Koong)

Happy New Year to everyone. The climate in Thailand is very good for this time. North the weather is so cool…especially for westerner . The cool weather in the North makes strawberry crop out a lot, beautiful color, bigger and very fresh. The holiday season most of Thai people go to the north to taste fresh air and beautiful strawberry. It very sweet flavor and colorful. I have made up the colorful menu “Strawberry, kale and shrimp salad” sweet, sour, crispy and a little spicy… drooling…

Stir fried Chayote shoots or Phat yot Fak-Maeo is vegetarian version. Chayote or Fak-Maeo or Mara-waan in Thai is a vine grown well in the cool climate of the north of Thailand.The oval-shaped fruit is bumpy with deep ridges along its length. The green fruit is slightly sweet, juicy and crispy with only one small seed. Young fruits, peeled or unpeeled, are used as a condiment with other raw vegetables or cooked in soup and stir-fried dishes. Young shoots and leaves are usually stir-fried with oyster sauce or steamed. Good Benefits of Chayote is resourceful nourishment for the bones and teeth. It also helps fight bleeding gums and constipation.

This stir fry vegetables know as "Pad Pak Ruam Mit". It’s healthy Thai vegetable dish. Quick and easy dish "pad pak ruam mit" is a stir fried mixed vegetables with crushed garlic, oyster sauce and soy sauce (for vegans). For make this stir fry I use Broccoli, cauliflower, baby corn, straw mushroom and carrot are great enough for stir fries. This stir fry can be served with Thai steamed rice…

Noodles In Gravy Thai called "Rad Nah" is one of Thai street food. It is made with stir-fried wide rice noodles, a form of meat such as chicken, beef, pork, seafood or tofu and Kale. The dish is then covered in a gravy made of stock and tapioca starch or cornstarch. It is seasoned with soy sauce, dark soy sauce, fish sauce, sugar and pepper. This dish is topped with chicken, kale and carrot. This plate I do add carrot for seasons of color. Green of kale and orange of carrot make this plate looking so good…hihihihi…;P

Bean sprouts are the sprouts of mung beans. Mung bean sprouts are stir-fried as a Chinese vegetable accompaniment to a meal, usually with ingredients such as garlic, ginger, spring onions, or pieces of tofu or brewed bean curd to add flavor in Thailand. Uncooked bean sprouts are used in filling for most of noodle. Mung bean sprouts are the major bean sprouts in most Asian countries. Are more widely used in a variety of dishes. Today I choose cook bean sprouts with brewed bean curd. I love crispy of bean sprouts and softness of brewed bean curd…and wow… in just 3 minutes…^.^

Pad Thai noodles are becoming very popular around the world, and can easily be made at home if you have the right ingredients. The key to good pad thai sauce is tamarind. Tamarind is a kind of tropical fruit that comes in pods. The best way to buy tamarind is as a prepared paste. Pad Thai is the classic Thai noodle dish with sweet, tangy and complex flavors which make it a favorite throughout Thailand. With Pad Thai Sauce, we save you the time and fuss of preparing this sauce…You can buy from Asian store or easy to make it at home and especially this is pure version. ;)

Today is my day off after 2 weeks non-stop working. That’s great made I have more time to check my blog posted. And I have found that the ducks and fish are very low post for my recipe. Well…why not?? I choose duck menu for today. Cos we love sour and spicy things for myself and also 3-4 cook friends around here in my place. And because of they’re in my place…then I will be cooking for them. Let’s me talk about duck a little before kitchen.

We usually use duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken. Ducks have a layer of heat insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. In this menu I going to cook is came from north-east (I-san) and very famous from there to Bangkok…the method is using duck meat, boned less…drooling with 3 tastes…sour, salty and spicy…let’s go into my kitchen...

Inspired by my dieting, I found that using glass noodles made of "Mung beans" are lower in calories and rich in protein. This is a lovely spicy dish that always fills my stomach without needing rice. This combination with the fresh chilli gave me loads of energy. I hope it will do the same for you....@^_^@

This Thai steamed fish in soy sauce we use “Sea Perch fish” or “pla kapong khao“ in Thai name of this recipe is “Pla Neung Se-ew”. This Thai menu in Chinese style steamed fish is an incredibly simple and healthy dish that is a great alternative to greasier, fried dishes that tend to predominate Chinese restaurant and hotel menus.