a flavor of Thai

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

2012-01-04T21:43:00.000-08:00

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…

Ingredients:

3-5 medium shrimps,
5-6 fresh strawberry, diced
2-3 stalk Chinese kale, diced
1 tbsp shallot, diced
1 - 2 cloves of garlic, finely shopped
2-5 hot chillies, chopped (add more if you like hot)
1 tbsp palm sugar
1 tbsp fish sauce
1-2 limes juice
1 bunches of mint leave (option)

Cooking:

To make the dressing: In the medium blow combine the garlic, sugar, chilies, lime juice, fish sauce, shallots diced and mixed well and taste.
Heat water in a pot until boiling.
Clean and remove the shrimp shell but leave the tails (for good appearance).
Then cut open the back of each shrimp to remove the veins. Put into boiling water for 1 minutes.
Transfer the cooked shrimp to a medium bowl.
Add the strawberry diced, shallot diced, Chinese kale diced.
Add the dressing, then stir to combine everything well.
Transfer the salad to the serving plate. Garnish a few leaves of mints.
Serving dish with fresh salad.
Harrrrrrr….anytime you can eat…

Enjoy!! *v*

Stir fried Chayote shoots with oyster sauce (Phat yot Fak-Maeo)(V)

2011-11-17T09:59:00.000-08:00

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.

Ingredients:

500 grs. chayote shoots, cut into 3” length
2 cloves garlic minced
1 tbsp light soy sauce
3 tbsp oyster sauce
2 tbsp Vegetable oil
1 tbsp sesame oil
½ cup of stock
½ cup carrot, thin slices (option)

Cooking:

Heat the oil in a wok over medium to high heat.
Add garlic stir until fragrant and golden.
Add clean Chayote shoots and stir.
Add some stock to help the veggies cooked quickly. Occasionally stir fry approximately 2-3 minutes.
When the veggies are slightly cooked, add all seasonings to taste and continue stir fry constantly.
Add sesame oil to make a colorful shadows.
Remove from the heat and transfer to a serving dish.
Serve immediately with hot streamed rice.

Stir fried mixed vegetables with oyster sauce (Pad Pak Ruam Mit)(V)

2011-10-29T10:21:00.000-07:00

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…

Ingredients:

1 cup mixed vegetables (broccoli, cauliflower, baby corn, straw mushroom, carrot)
3 cloves garlic minced
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp Vegetable oil
1 tbsp sesame oil
½ cup of stock

Cooking:

Heat the oil in a wok over medium to high heat.
Add garlic stir until fragrant and golden.
Add mixed vegetables and stir.
Add some stock to help the veggies cooked quickly. Occasionally stir fry. Approximately 4-5 minutes.
When the veggies are slightly cooked, add all seasonings to taste and continue stir fry constantly.
Add sesame oil to make a colorful shadows.
Remove from the heat and transfer to a serving dish.
Serve immediately with hot streamed rice.

Chicken Noodle in Gravy (Rad Nah Kai)

2011-10-29T09:16:00.000-07:00

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

INGREDIENTS:

100 grs of wide rice noodles
1 cup of Chinese kale
5-6 pieces of sliced carrot
50 grs chicken thinly sliced
2 cloves garlic
1 ½ cups stock or water
2 tbsp vegetable oil
1 tbsp yellow bean sauce
½ cup tapioca flour
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tsp sugar
A pin of white or black pepper

COOKING:

Slice the noodles into ½ to 1 inch wide strips. Break the clumped noodles into strands. And set a side.
Turn on the stove on middle heat. You can use a non-stick pan of wok for fry noodles. It’s can be crunchy or soft, depend on what you like.
Add vegetable oil, garlic and stir until fragrant add noodles and coloring with a little dark soy sauce while frying. And lets it fry until crispy. Set the cooked noodles aside.
In a pan that is big enough to hold all the ingredients, heat up the rest of the oil.
Add minced garlic and chicken sliced, kale, carrots. Stir for a minute or so until the chicken and vegetables is getting cook. Add stock and lets it boil.
Add flour water. Stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear. Add soy sauce, yellow bean sauce, sugar and continue stir. When the sauce is bubbling, it should have a consistency of thick gravy.
Put noodles on a plates and top with the sauce. Sprinkle some ground white or black pepper. Serve hot.

Note: In Thailand, Rad Nah is served with sugar, fish sauce, peppers pickled in white vinegar and ground chili pepper for your personal taste. The addition of vinegar with peppers adds a lot of dynamics to the final flavor. You can make your own vinegar with slice pepper. Just pour vinegar over and let it sit for few minutes or days.

Bean Sprouts with brewed bean curd (Tua ngok pad leuat mou)

2011-10-23T23:14:00.000-07:00

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…^.^

Ingredients:

1 cup bean sprouts
1 brewed bean curd, cut into cube
50 grs pork meat sliced.
1 stalk spring onions – cut into 1.5”length
1 tbsp cooking oil
1 tsp garlic minced
1 tbsp oyster sauce
1 tbsp soy sauce
A pin of white pepper

How to Cook:

Heat up a wok and pour cooking oil.
Add garlic and saute until fragrant and add sliced pork, continue toss until pork are well cooked.
Add brewed bean curd and bean sprouts and toss for 2-3 minutes.
Add oyster sauce, soy sauce to taste. Turn off the stove.
add spring onion and spoon on a serving plate, sprinkle with white pepper.
Serve hot with steamed rice or porridge.
Enjoy ka!! ^.^

Easy Pad Thai Sauce

2011-10-23T10:20:00.000-07:00

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. ;)

Ingredients:

½ cup tamarind juice
½ cup fish sauce
1 cup palm sugar
1 cup hot water

Cooking:

Set the pan over medium heat.
Add fish sauce and palm sugar and simmer until mixed well.
Add tamarind juice and continue stir until thick (medium thick)
This sauce is flavored by tamarind juice and the taste should be sweet, sour and salty.
Turn of the stove, leave it cool. Can keep in the jar with cover and push in the freezer 1-3 months.

Note: For this ingredient can be used for the original Pad Thai and vegetarian version.

Thai Spicy duck salad (Larb Ped)

2011-09-22T04:41:00.000-07:00

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...

Ingredients:

1 cup minced duck meat
2 tbsp of lime juice
2 tbsp of fish sauce
3 tbsp of soup
1 tbsp of red chili power
2 tbsp shallots, finely sliced
2 tbsp spring onion, thinly sliced
1 tbsp roasted sticky rice power
1 tbsp mints leaves
1 tbsp Chili fries
Fresh vegetables such as cabbage, lettuce, long green bean, cucumber etc.

Go for cook:

Take the duck meat and chopped it to a fairly fine consistency you can use a food processor, but this tends to reduce it to a paste. It is better if you can manage it to cut it very fine. Thais chop with two cleavers at once, but a single very sharp knife will do.
Place mince duck in a hot small pot, stir fry the meat until just cooked, then remove from the heat.
Place in to a mixing bowl and add soup, lime, fish sauce, chili power, shallots, roasted sticky rice power, spring onion and combine well.
To taste and if necessary adjust the seasonings.
Serve on a bed of lettuce leaves, garnishing with mint and fried chili and fresh vegetables.

Note: Traditionally larb is a very hot dish. You can virtually add as much powdered chili, and fried chilis as your like...and it's really great with cold beers...drooling...@^_^@

Stir Fried Spicy Vermicelli with Prawn (Woon-Sen Pad Khee-Mao Koong)

2011-09-21T05:55:00.000-07:00

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....@^_^@

Ingredients:

5 prawns, shelled and deveined.
100 grs. glass noodles, soaked in water for 20 minutes and cut in half.
6 tbsp chicken stock
2 tbsp vegetable oils.
30 grs. onion, thinly sliced.
30 grs. baby corn, slant cut.
30 grs. sweet chili, thinly sliced
25 grs. bell pepper, slant cut
5 grs. fresh green peppercorns, break off the stem
1 large kaffir lime leaf, shredded
10 holy basil leaves
2 gloves garlic
5 bird's eye chilli
1 red chili pepper
2 shallots
1/4 tsp. shrimp paste
1/2 tbsp sugar
1 tbsp oyster sauce
1 tsp light soy sauce
1/2 tbsp fish sauce

Preparations:

In a motar, finely pound garlic and shallots followed by red chili pepper, bird's eye chili, and pound roughly and add shrimp paste.
In a wok, add vegetable oil over medium heat.
Add pounded mixture and saute until the aroma develops.
Add prawns and chicken stock along with all prepared vegetables.
Add sugar, oyster sauce, light soy sauce, fish sauce
Followed by glass noodles, green peppercorns, and holy basil leaves.
Quick saute until glass noodles are cooked then take off the heat.
Place in a serving plate and serve hot.

Steamed Fish in Soy Sauce (Pla Neung Se-Ew)

2011-09-19T21:55:00.000-07:00

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.

Ingredients:

1 whole sea perch fish
3 cloves garlic, sliced into thin pieces
3 spring onion, finely sliced 3-4” long
3 Chinese celery, chopped
1 tbsp fresh ginger , peeled and finely sliced
1 red pepper, finely sliced
2 Shiitake Mushroom, boiled and pretty sliced
1 tbsp sesame oil
3 tbsp soy sauce
1 tbsp sugar
½ cup vegetable stock
1 stalk galangal, peeled and sliced
1 stalk lemon grass, cut into 2” long
2-3 Kaffir Lime Leaf

Preparations:

Clean and score the fish at an angle all the way to the bones on both sides.
In a heat plate, arrange the sliced garlic, galangal, lemon grass and kaffir lime leaf at the bottom of the plate and put cleaned fish over the garlic.
Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes , not too over.
Remove the steamed fish from the streamer and drain.
In serving plate, arrange the slice garlic on serving plate and steamed fish and then add the onion spring, chinese celery, ginger and red pepper sliced over the fish, then set aside.
In a pot, add chicken stock, soy sauce, and sugar together. Stir until mixed well and add sesame oil, and pour over the fish.
And Serve immediately with hot streamed rice.

Note: Another secret to restaurant quality steamed fish is to steam on medium heat. You want to delicately steam the fish. A high rolling harsh boil will tear apart the delicate flesh of the fish and finished dish will not look as pretty.

Thai Sriracha Hot Chili Sauce

2011-09-08T22:20:00.000-07:00

Sriracha (Thai: ศรีราชา ) is a type of Thai hot sauce named after the coastal city of Si Racha, in the Chonburi Province of central Thailand, where it was first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, distilled vinegar, garlic, sugar and salt. Sriracha is a common condiment in many Asian restaurants and increasingly found in American and European homes.

Traditional Thai Sriracha tends to be tangier, sweeter, and thicker in texture (higher viscosity) than non-Thai. The version produced in the U.S., primarily by Huy Fong Foods is different in flavor, color, and texture from the Thai version.

In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. Beyond its native boundaries, Sriracha serves as a general-purpose hot sauce, appearing as a condiment for Vietnamese pho, a topping for sushi rolls, and glaze for Buffalo chicken wings.

The first mass-marketed, Thai-produced Sriracha was made by Sriracha Panich

Sriracha Panich was taken over by the Thai Theparos Food Products Public Company Limited of Thailand, which continued to market the sauce under the label "Golden Mountain Sriracha Panich". It is currently sold under the English label "Sriraja Panich Chilli Sauce". Panich is Thai for commercial.

Sriracha was popularized in America by Huy Fong Foods. This sauce was originally marketed towards Asian-Americans. It is also known as rooster sauce or cock sauce because of the rooster featured on its label. The sauce has grown so much in popularity that there are now cookbooks featuring recipes that use Sriracha as their main condiment. Bon Appetit has featured it as one of their ingredients of the year in 2010.

Ingredients:

250g Chili chopped roughly, seeds left in
120g of sugar
300ml of water
2 cloves of garlic
1 tbsp of salt
1 tbsp of white vinegar

Method:

Place all ingredients into a pan and heat until simmering
Simmer until the chili is cooked and has a glassy look, the liquid will have thickened to a honey like consistency.
While hot blend in a blender
Keep in sterilized jars. This will keep in the fridge for a month.

Stir fry Cauliflower in red curry paste with chicken

2011-09-03T08:01:00.000-07:00

This simple stir fry cauliflower in red curry paste. In Thai we called "Dok Ga-Lam Pad Prik Kaeng gap Kai". It is fast to cook and just needs few ingredients and this recipe a little different from the regular stir fried cauliflower with shrimp as I have cooked before. This stir fry cauliflower with red curry paste are very good to eat. My family were pretty intrigued with the use of red curry paste with cauliflower. This is something which I had done in my kitchen are taste good and different. As my family love the crisp of cauliflower, a little spicy of red curry paste and a little sweet taste...then yumm...

Ingredients:

1 Large Cauliflower cut into small florets
1 chicken breast, sliced
1 tbsp red curry paste
2 tbsp vegetable oil
1 tsp sugar
1 tbsp fish sauce
2-3 Kaffir lime leaves.

Go for cooking:

Wash the cauliflower in clean water. Remove and drain then cut into small florets.
Wash and clean chicken breast and slice in to well pieces.
Heat oil in a wok over medium heat. Add vegetable oil and curry paste.
Stir fry until fragrant and oily.
Add chicken and continue stir fried until cook.
Add cut cauliflower, fish sauce, sugar and water (all ingredients in the wok)
Stir fried until cauliflower is cook then add kaffir lime leave and turn off the heat.
Transfer to a serving place.
Serve immediately with hot steamed rice.
Enjoy!! @^_^@

Stir Fried Shrimps with Roasted Chili Paste

2011-09-03T06:24:00.000-07:00

Stir Fried Shrimps with Roasted Chili Paste or Koong pad num prik prao my version Thai dish. Serve hot as part of a main meal. This special recipe for who love to eat spice and a little sweet dish. Most of the time this recipe I cook for diner and my daughter is very much like because of not too spicy but a little sweet taste...By personal opinion. I think this recipe is suitable for foreigners if wanna try spicy Thai food in different thing.

Ingredients:

10 shrimps, deviance and cleaned well
3 tbsp vegetable oil
1 cup sweet basil leaves
2 tbsp roasted chili paste
4 fresh chili, cut into long strips
1 tsp garlic, finely chopped
1 tbsp fish sauce
1 head onion
2 spring onion, cut into long strips.

Go for cooking:

Clean and remove the shrimp shell but leave the tails for good appearance. Then cut open the back of each shrimp to remove the veins.
Heat oil in a wok over medium-high heat.
Add garlic in the hot oil and fry until it becomes fragrant and golden.
Add shrimps and onion, stir until shrimps turn pink and cooked.
Then add fish sauce, roasted chili paste to taste.
Before removing from heat, sprinkle with sweet basil leaves, spring onion and red fresh chili.
Stir-fry for another 10 seconds.
Transferred to a serving dish and served with hot steamed rice.

Chicken Fried Rice (Khao Phad Kai)

2011-08-14T09:48:00.000-07:00

Fried rice is made from cold rice or leftover streamed rice. The use of leftover rice and other leftover ingredients is common when cooked at home. The oil may be seasoned with aromatics such as garlic before the rice and other ingredients are stir fried together in a wok. The non-rice ingredients used in fried rice are greatly varied. They can include eggs, meat (chicken, beef, or pork), seafood (shrimp or squid), vegetables (carrots, broccoli, bean sprouts, celery, peas, corn), mushrooms, spices and peppers, and soy sauce. The base or vegetable fried rice does not contain any meat or seafood; others are named for the primary addition (e.g. "chicken fried rice" or "shrimp fried rice"). Other "house" versions may contain several meats and seafoods. It is often stir-fried in a wok with vegetable oil as well as for flavor. It is popularly eaten either as an accompaniment to another dish, or as a course by itself. Popular garnishes include spring onion and coriander leaves, and sliced cucumber.

Many food stands found on the streets across Southeast Asia serve fried rice with a selection of garnishes and side dishes that the customer can choose to add.

Here I have for you another version of fried rice are chicken fried rice. This is a great way to make use of your leftover rice.

Ingredients:

1cups leftover streamed rice
50 gr. Chicken, cut into bite-size
1 cloves garlic, chopped
3 tbsp vegetable oil
1 eggs
1 spring onions plant, chopped
1 spring onion
½ tbsp onion, diced
A bunch fresh parsley (option)
1 cucumber, sliced
1 lime, wedged
1 red pepper, slice (option)
½ tsp sugar
1 tbsp fish sauce
1 tsp soy sauce

Preparation:

Place oil in a wok, add garlic and stir-fry over medium-high heat until fragrant (about 1 minute).
Add chicken and stir fry until cooked thoroughly.
Crack egg into the wok. Break up the egg and continue stir, when nearly cook.
Add onion diced, spring onion chopped and continue stir 1 minute.
Then add the rice. Stir fry, keeping the heat medium-high.
Add fish sauce, sugar and continue to stir for another 1-2 minutes and turn off the stove.
Before serving, top with parsley and red pepper and place cucumber, spring onion plant and lemon besides the fried rice.
Thai people love to serve Fried Rice with chopped chilies in Fish Sauce and fried egg for better taste.

Enjoy ka! @^_^@

Beef Panaeng (Panaeng Neur)

2011-08-12T09:10:00.000-07:00

Panaeng curry, or penang curry, is a type of Thai curry that is milder than other Thai curries. A popular panaeng curry dish is beef panaeng, which is a dish based on beef in a curry sauce. The traditional dish contains beef cut in thin strips, kaffir lime leaves, coconut milk, panaeng curry paste, palm sugar and fish sauce, but for this recipe, I would love to have a little more color, then I have add peas eggplant. The dish typically contains thick coconut milk and will have very little other liquids added (hence a dry curry). For vegetarians, tofu can be used in place of beef. Panang Curry is a popular favorite at many Thai restaurants. It is usually made with beef, but either chicken or pork can be substituted.

Ingredients:

100g beef tenderloin, thinly sliced
½ cup coconut milk
½ cup water
1 tbsp Panaeng curry paste
2 tbsp fish sauce
1 kaffir lime leaves
1 tbsp palm sugar
1 red pepper slice
1 tbsp cooking oil
1 tbsp peas eggplants

Preparation:

Turn on the stove medium heat. Add the oil into saucepan and add panaeng curry paste and stir well until fragrant.
Adding a little bit coconut milk about ¼ cup every 1-2 minutes. Keep stirring so it doesn’t burn. You should start to see a lot of oil coming to the top of the curry. This is normal and sign that you’re doing it right!
Then add beef and stir until mixed well. Add some water, don’t so much and make sure the beef is covered by the liquid and reduce to thick.
Let’s them boil for 1-2 minutes. Add the palm sugar and stir to melt and combine, then add the fish sauce and kaffir lime leaves. Stir to combine. If it is too dry add a little bit more chicken soup.
Turn off the heat and garnish slice kaffir lime leaves, red pepper sliced and a swirl of thick coconut milk. Serve hot with hot steamed rice.

Enjoy ka ^^

Spicy crispy red tilapia salad (Larb Pla Thap-thim)

2011-08-12T05:32:00.000-07:00

The red-hybrid Oreochromis niloticus is known in Thai language as Pla Thapthim (Thai: ปลาทับทิม), meaning "pomegranate fish". This type of Tilapia is very popular in Thai cuisine where it is prepared in a variety of ways. The white tilapia Pla nin (Thai: ปลานิล), meaning "Nile fish", is commonly salted and grilled or boiled with lemon called “Pla Nin Nueng Ma-now” but this recipe I present red-hybrid called “Spicy crispy red tilapia salad” or in Thai “Larb Pla Thap-thim”

Ingredients :

2 fishes fillet,
1 tbsp shallot , finely sliced
1 tsp chili powder
1 tbsp roasted ground rice power
1 tbsp spring onion, chopped
1 tbsp coriander, chopped
½ cup mints leaves
2-3 tbsp lemon juice
1 tbsp fish sauce
1 tbsp fried shallot (option)
some fresh vegetables such as lettuce, long green beans (side dishes)

Preparation:

Steam fish fillet or boil just for cook and pad dry.
Place the fish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces.
Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown.
It takes a few minutes to brown all the pieces to be very crispy.
Drain the cooked fish on paper towel and set aside.
In a medium bowl add shallot, chili powder, roasted ground rice power, spring onion, Spiny coriander, lemon juice, fish sauce together and toss gently until mix well and taste.
Add cooked fish and softly toss 2-3 times only. The cooked fish should still crispy while serving.
On a serving plate spoon on a spicy fish salad and sprinkle with mints leaves and fried shallots.
Serve immediately with fresh vegetable.

Enjoy ka! ^^

Chicken Panang (Panaeng Kai)

2011-08-11T04:32:00.000-07:00

Thai panang curry can be made with either beef or chicken, according to your preference. Panang curry also spelled 'Penang' carries with it flavors and aromas of distant places. With its homemade combination of spices and fresh herbs, this Panang Curry Chicken is super delicious and easily made. Although traditional Panaeng doesn't include vegetables, but you can try adding your own favorite vegetables to the curry and leave a comment if you come up with a good combination! Enjoy this sumptuous homemade Thai recipe, direct from my kitchen to yours!

Ingredients:

100g chicken, thinly sliced
½ cup coconut milk
½ cup chicken soup
1 tbsp Panaeng curry paste
2 tbsp fish sauce
1 kaffir lime leaves – finely slice
1 tbsp palm sugar
1 red pepper slice
1 tbsp cooking oil

Preparation:

Turn on the stove medium heat. Add the oil into saucepan and add panaeng curry paste and stir well until fragrant,
adding a little bit coconut milk about ¼ cup every 1-2 minutes. Keep stirring so it doesn’t burn. You should start to see a lot of oil coming to the top of the curry. This is normal and sign that you’re doing it right!
Then add chicken and stir until mixed well. Add some chicken soup, don’t so much and make sure the chicken is covered by the liquid and reduce to thick.
Let’s them boil and simmer for 3-5 minutes or until chicken is soft.
Add the palm sugar and stir to melt and combine, then add the fish sauce and kaffir lime leaves. Stir to combine. If it is too dry add a little bit more chicken soup.
Turn off the heat and garnish slice kaffir lime leaves, red pepper sliced and a swirl of thick coconut milk. Serve hot with hot steamed rice.

Enjoy ka ^^

Thai Red Curry With Roasted Duck (Kaeng Phed Ped Yang)

2011-08-04T04:53:00.000-07:00

Thai Red Curry With Roasted Duck or Kaeng Phed Ped Yang is a unique dish of roast duck in a spicy red curry. In Thai restaurants it can be quite expensive to order. So, it is useful to know how to cook. The ingredients will vary a bit from book to book. For this recipe I like to add pineapple, rambutan, grape and sometime I have add lychee or any seasonal fruits…make it more favor and natural sweet by tropical fruits you have add. Serve hot as part of a main meal.

Ingredients:

1 roasted duck, deboned and cut into well sized pieces
3 pieces of pineapple, cut into bite sized pieces
2 rambutan, seedless
5 cherry tomatoes
4-5 grapes
3 eggplant, cut into bite-sized
5-6 pea eggplant
2-3 fresh kaffir lime leaves
1 tsp palm sugar
1 cups coconut milk
½ tsp salt
2 tbsp fish sauce
½ cup of water or chicken stock
1 tbsp cooking oil
1 tbsp red curry paste
1 red pepper sliced for decorate (option)
A handful of sweet basil

Preparations:

Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add a little of coconut milk and stir until mixed thoroughly and continue add coconut milk 2-3 times and stir until coconut milk is finish.
Add the roasted duck and stir often, add water, tomatoes, pineapples, rambutan, grape, eggplants, kaffir lime leaves and continue stirring until boiling.
Add sugar, salt, and fish sauce to taste. Let’s boiling other 1-2 minutes.
Remove from heat. Transfer to a serving bowl. Sprinkle with sweet basil and red pepper sliced.
Serve immediately with hot stream rice.

Stir-fried Eryngii Mushroom with shrimp (Pad hed eryngii kap koong)

2011-07-24T03:37:00.000-07:00

Pleurotus eryngii also known as king trumpet mushroom, French horn mushroom, king oyster mushroom, is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in parts of Asia.

In Italian it is called cardoncello; in Chinese, it is called xìng bào gū (杏鮑菇, lit. "almond abalone mushroom"), cì qín gū (刺芹菇, lit. "stab celery mushroom"), or cì qín cè ěr (刺芹側耳, lit. "stab celery side ear"); in Japanese, it is called eringi (katakana: エリンギ).

And this Stir-fried Eringi Mushroom with shrimp is a part of global cuisine nowadays though it is belived to have its origin in the Chinese cuisine. It is not only delicious but also a well known low carb food. Throughout the world Asian shrimp mushroom stir fry is usually prepared by fry. The fact that Asian shrimp mushroom stir fry tastes savor makes it a favorite main dish of many. Asian shrimp mushroom stir fry can also be considered as lifestyle food, given that it is vegetarian. Most cooks classify this dish as very easy to prepare.

Ingredients:

450 g fresh shrimp,
150 g eryngii mushroom
½ cup of spring onion, cut 2” length
2 tbsp vegetable oil
3 cloves of garlic, minced
1 tbsp light soy sauce
1 tbsp oyster sauce
A pin of pepper

Preparation:

Wash clean eryngii mushroom (oyster mushrooms) or wipe the mushrooms with wet clean cloth if there is not much dirt and cut into site bite.
Clean and remove the shrimp shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add minced garlic and shrimp for fry until turn to pink.
Add mushroom, oyster sauce, soy sauce and water and all ingredients in the wok.
Stir quickly for 2-3 minutes then turn down the heat.
Transfer to a serving place. Sprinkle with spring onion and pepper.
Serve immediately with hot steamed rice….enjoy ka!! ^.^

Stir-fried Fresh Shiitake Mushroom with Shrimp (Pad Hed Hom Sod Kap Goong)

2011-07-11T01:11:00.000-07:00

Shiitake Mushroom or Hed Hom in Thai are also known as Chinese Mushrooms or Japanese Black Mushrooms. Shiitake mushrooms have a pale brown to dark reddish brown cap that is generally two to four inches wide. The young mushrooms have an edge rolled inward, which nearly flattens out with age. The stems are tough and fibrous and are generally detached and discarded. The cap has creamy white gills on its underside and its flesh is firm and white. The mushroom grows in clusters on hardwood, such as oak, chestnut and beech. The flesh is meaty textured with a rich, smoky flavor and goes well with all foods. These mushrooms are supposed to be good for baby's cartilage.

Ingredients:

450 grs fresh shrimp,
150 grs fresh shiitake mushrooms, stems removed
½ cup of spring onion, cut 2” length
2 tbsp vegetable oil
3 cloves of garlic, minced
1 tbsp light soy sauce
1 tbsp oyster sauce
A pin of pepper

Preparation:

Clean and remove the shrimp shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Simply wash the fresh shiitake mushroom and remove sterns.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add minced garlic and shrimp for fry until turn to pink.
Add fresh shiitake mushroom, oyster sauce, soy sauce and water (all ingredients in the wok)
Stir quickly for 2-3 minutes then turn down the heat.
Transfer to a serving place. Sprinkle with cut spring onion and pepper.
Serve immediately with hot steamed rice….enjoy!! ^.^

Stir-fried thin rice noodle with pork (Sen Mee Pad Se-Ew Mou)

2011-06-30T21:20:00.000-07:00

Pad se-ew is a standard lunch fare among Thais and is very popular. It is not difficult to make and tastes great. As kids, we loved pad see ew. It is a comfort food; nice and warm. Normally people make it spicier at the table (not in the wok) by adding red pepper. This recipe I prefer thin rice noodle for this pad se-ew recipe. And then we called “Sen Mee Pad Se-Ew Mou”

Ingredient:

1 tbsp sugar
100 gr. pork, thinly sliced
2 cloves garlic, chopped
1 pack thin rice noodles
1 egg
1 tbsp dark soy sauce
2 tbsp light soy sauce
100 gr. Chinese kale

Preparation:

Place noodles into a large bowl. Cover with cold water. Stand for 5 minutes or until tender and drain.
Cut Chinese kale into 2 inch long pieces and clean well.
Heat a wok to high heat and then add oil. Drop in the chopped garlic and stir.
Add the sliced pork stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles and Chinese kale.
Stir to break up the noodles. Add light and dark soy sauce and sugar.
Stir to mix the seasonings into the noodles and pork.
Open a spot in the middle of the pan, and drop the egg in.
Scramble the egg until it is almost all cooked.
Fold in the noodles and mix them all.
As soon as the Chinese kale is cooked, turn off the heat.
Put on a serving plate and sprinkle white pepper on top.
Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper.

I usually like mine with ground chili peppers and vinegar. Pad se-ew that you find in Bangkok is a little sweeter than mine because many street vendors add more sugar than I prefer.

Tips:

For a vegetarian version, skip the pork.

Add firm tofu if you like. I often enjoy pad se-ew with just the egg.

Dark soy sauce gives the noodles the color while light soy sauce seasons the dish.

Stir-fried Sugar snap peas with shrimp

2011-06-30T19:31:00.000-07:00

Sugar snap peas are small, rounded pods, containing tiny peas. They are similar to mange tout, and the whole pod is eaten, but they are plumper. Sugar snaps have a fresh, sweet flavor and a crunchy texture. Look for bright green, crisp pods, which are full of peas but not bursting at the seams. Sugar snap peas can be steamed or stir-fried. Today I prefer stir-fried and please be aware do not over cook or they will lose their flavor and crunchy texture. This dish just need 5 minutes for cooking…it’s easy and fast fresh…this recipe we call "Pad Thou Kak kap Koong" the other Thai food local style…you will love it!!!

Ingredients:

300 g. Sugar snap peas (frozen or fresh)
5 cloves garlic, chopped
3 tbsp vegetable oil
2 tbsp oyster sauce
1 tbsp Soy Sauce
¼ tbsp pepper powder

Preparations:

Clean and remove the shrimp shell but leave the tails (for good appearance).
Then cut open the back of each shrimp to remove the veins.
Simply wash the sugar snap peas and top and tail if the ends are tough.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add shrimp for fry until turn to pink.
Add cut string bean and garlic, oyster sauce, soy sauce and water (all ingredients in the wok)
Stir quickly for 2-3 minutes then turn down the heat.
Transfer to a serving place. Sprinkle with pepper powder.
Serve immediately with hot steamed rice

Vermicelli soup with Chinese ingredients (Kaeng jued woon-sen mou sub)

2011-04-29T22:07:00.000-07:00

This soup is something long time ago when I was a child my aunt and grandmother like to cook this soup at home and especially for all of us. My aunt like using Chinese stuff, like dried wood ear fungi, bean curd stick (tofu skin). This beancurd stick is delicious and gives a chewy texture, and also Dried golden needles is the edible species of a flower’s bud. Dried golden needle vegetable contains rich lecithin and to be a ‘good brain food’. and they’re often using together. Especially with this soup in Thailand. And today I have chanced to cooking this recipe again for my Japannese guest. Who staying with us as a home stay guest. And here what we need...

Ingredients:

50 g. Vermicelli
10 g. dried wood ear fungi,
10 g. bean curd stick (tofu skin)
10 g. dried golden needles.
100 g. ground pork
10 g. Coriander root
3 glove minced garlic
7 glove minced garlic (for stir fry)
¼ tsp ground pepper
2 cup of water
2 tbsp light soy sauce
1 tbsp fish sauce
A handful of Spring Onion and Coriander leave cut 1” length

How to cook:

Heat oil in a wok medium heat, Wait until the oil is smoky, then add minced garlic and stir fry for 2-3 minutes or until turn yellow and favors. Do not let’ it turn golden or brown because when we lets it cold fried garlic will turn golden brown by themselves....if like that fried garlic will become dark (burned)
Soak dried wood ear fungi, bean curd stick (tofu skin), dried golden needles and vermicelli in warm water for 10 minutes. Drain and pad it dry.
Heat soup or water in a pot over medium heat , add together minced garlic, chopped coriander root, ground pepper and let soup it boil for 10 minutes.
Add minced pork by knead into small pieces of round shape like pork balls.
Add soaked dried wood ear fungi, bean curd stick (tofu skin), dried golden needles together.
Add light soy sauce, fish sauce and seasoning to taste. Lets it boil 2-3 minutes.
Add soaked Vermicelli, lets it boil and turn off the stove.
Place in serving blow and sprinkle with fried garlic and Spring Onion and Coriander leave cut and a little bit of ground pepper.
Serve hot as a noodle soup or with hot steamed rice.

Thai Spicy Shrimps Salad (Plah Koong)

2011-04-23T23:53:00.000-07:00

Kick up your seafood spread with my best spicy shrimp recipes that include classic takes and creative riffs on seafood with a fiery flair. Thai Plah Koong of Spicy Shrimps Salad Thai style is one of my favorite recipe for welcome our guest. For this recipe I using freeze shrimps over medium side a little. The taste is attractive..

Ingredients:

400 gs shrimps, clean, shell and deveined
2 stalk lemon grasses, finely sliced
½ cup sliced shallot
1 tbsp kaffir lime leaves, finely sliced
1 tbsp chilies, finely sliced
1 tbsp roasted chili paste
2 tbsp tbsp lime juice
2 tbsp fish sauce
1 tsp sugar
Seasoning
½ cup mint leaves

Preparations:

Heat water in a pot until boiling. Then scald the shrimps in boiled water for just a short time or until turn pink. Remove and drain. Set aside.
In a bowl, prepare the dressing by adding lime juice, fish sauce, sugar and roasted chili paste. Stir until all ingredients mixed well.
Add the shrimps in to prepared dressing, lemon grass, shallot, chili, stir until all ingredients mixed well. Seasoning to taste.
Transfer to a serving plate. Garnish with kaffir lime leaves sliced and fresh mint leaves.
Serve immediately.

Steamed Curried Fish in Bell pepper (Ho Mok Pla Nai Prik Wan)

2011-04-23T23:45:00.000-07:00

Popular Thai steamed recipe called "Ho Mok Pla" Thai curries are delicious at the best of times but this one is one of my favorites. It is quite simple to prepare and takes a little cooking time. And today I pleasure to present for people who difficult to make banana leave cup, you can use this bell pepper as a cup and can eat whole portion. Some different from the original is you cannot eat banana leave cup hihihi...^^

INGREDIENTS:

300 g. white snapper fillet
2 tbsp red curry paste
1 cup coconut milk
2 egg
1 tbsp fish sauce
2 tsp sugar
2 cup sweet basil leave
1 tbsp rice flour
Coriander leave
2 fresh chilies finely sliced long 1.2”
3-4 kaffir lime leaves, finely sliced

PREPARATIONS:

Cut fish fillet into thin slices, pat dry and set aside.
Put 1 cup coconut milk in a mixing bowl (separate ¼ cup coconut cream and put in a small bowl), add red curry paste and stir to mix.
Add fish into a mixture, stir clockwise (stir same way) until the mixture quite thick, add the remaining coconut milk a little at a time.
Add egg, season with fish sauce and sugar, then stir well and seasoning to taste.
Meanwhile prepare bell pepper by remove all seed pepper, clean and dry and prepare sweet basil leave.
Add rice flour into coconut cream, mix well, put in microwave for 30 second, stir again and set aside for topping.
After 30 minutes or the mixture is cooked, fill a cup of bell pepper with sweet basil leave and add curried fish mixture and steam for 30 minutes.
Open the cover of streamer and top each one with some of coconut cream, some coriander leaves, sliced kaffir lime leaves, and sliced chilies and continue to steam for two minutes, and then remove from the steamer.
Place steamed curried fish on a plate and serve immediately.

Stir-Fried Cauliflower with shrimp (Dok Ka-Lam Pad Koong)

2011-04-23T20:34:00.000-07:00

If you like Thai food, you're going to fall in love with this simple Thai side dishes stir fry recipe! This Thai Stir-Fried cauliflower and shrimp with Oyster Sauce one of Thai local style side dishes recipe, easy to make. Fresh, healthy, crisp and just plain good, these veggies are so delicious.

Ingredients:

100 g. Shrimps,
200 g. Cauliflower or any kind of vegetables.
5 cloves chopped garlic
3 tbsp vegetable oil
2 tbsp oyster sauce
1 tbsp Soy Sauce
¼ tsp pepper powder

Preparations:

Clean and remove the shrimp shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Wash the cauliflower in clean water. Remove and drain then cut into well pieces.
Heat oil in wok over high heat. Wait until the oil is smoky, then add chopped garlic and shrimp for fry until turn to pink.
Add cut cauliflower, oyster sauce, soy sauce and water (all ingredients in the wok)
Stir for 3-5 minutes then turn off the heat.
Transfer to a serving place. Sprinkle with pepper powder.
Serve immediately with hot steamed rice.

Salmon Sort Ma-kham Sam Rod (Salmon in tamarind sauce)

2011-04-23T05:33:00.000-07:00

This menu I adapted from shrimp in tamarind sauce. I using fresh and smoked salmon for this recipe. I grilled salmon first and then cook a Tamarind sauce after. Then poor the sauce on top of the grilled salmon. Be sure not to overcook the salmon. Grilled salmon is ready when it flakes easily with a fork. Instructions for baking salmon are also included. The marinade is the best salmon marinade you will ever taste. The salmon marinade is also delicious on other seafood, as well as chicken and beef.

Ingredients:

1 fillet salmon
1 tbsp extra-virgin olive oil
1 tsp sesame oil
1 tsp soy sauce
1 tsp balsamic vinegar
A pin of black pepper cracked
A pin of Aromas

Ingredient for Tamarind Sauce:

2 tbsp fried shallot
1 tbsp fried garlic
3 tbsp fish sauce
1 tbsp sugar palm
½ tsp chopped chilli
¼ cup tamarind juice
coriander leaves (for garnishing)

How to cook:

Place salmon fillets in a in a medium bowl, add olive oil, sesame oil, soy sauce, balsamic vinegar, black pepper, aromas and combine all the ingredients together.
Whisk together well. Marinate the salmon fillets in the refrigerator for 30 minutes.
Heat oil in a non-stick pan over medium heat. Add marinate salmon on to lightly oil the grill grates.
Grill the salmon for 10 minutes on a medium hot grill, or until salmon just flakes with a fork. Turn salmon over halfway through grilling. Turn off the stove and set aside.

To make the tamarind sauce :

Heat a pot over low heat, add the tamarind juice, fish sauce, and sugar palm.
Stir until the sauce is thickened. Then add chilli, shallot and garlic.
Stir until all ingredients mixed well.
Place hot steamed rice on serving place topped with grilled salmon.
Pour the tamarind sauce over the grilled salmon.
Garnish with coriander leaves and fry chili and serve immediately.

Enjoy ka!! ^^

Stir-Fried Thin rice noodles with shrimp and Water mimosa (Sen Mee Pad Koong kap Pak Ka-Chad)

2011-04-23T00:59:00.000-07:00

This Stir-Fried Thin rice noodles with shrimp and Water mimosa are easy and simple recipe or you can call in Thai “Sen Mee Pad Koong kap Pak Ka-Chad”. I made some different thing by adding Water mimosa. This Stir-Fried Thin Rice Noodles recipe are very simple local taste. You will "wow" your taste buds with its abundance of flavors and textures! Authentic and simple to make, this easy recipe for a definite keeper. Just follow the steps every time. And you can add beef, chicken, pork or any seafood or just vegetable...whatever you want or even make it vegetarian style.

Ingredients:

5 shrimps middle size peeled and devinne.
100g Thin Rice noodles
1 cup Water mimosa cut length 1.5”
1 tsp chopped garlic
1 tsp chopped Chili
1 tsp Oyster sauce
1 tsp light soy sauce
1 tsp fish sauce
1 tsp sugar
Cooking Oil
Seasoning

Preparation:

Place noodles into a large bowl. Cover with cold water. Stand for 5 minutes or until tender and drain.
Heat a wok over medium heat. Add cooking oil and add chopped garlic and chopped chili and stir-fry until golden.
Add shrimps and continue stir for 1-2 minutes or until shrimps turn pink. Set aside.
Add Water mimosa and continue stir-fry for 2-3 minutes or until turn fresh green and crisp.
Add tender Thin Rice Noodles, water, oyster sauce, light soy sauce, fish sauce and sugar toss until combined and heat through. Add seasoning to taste.
Place stir-fried noodles into serving plate and topped with shrimps and serve immediately.
Enjoy ka! ^^

Stir Fried Swamp Cabbage with Crispy Pork (Pad Pak Boong Mou Krob)

2011-03-18T21:12:00.000-07:00

If you like Thai food, you're going to fall in love with this simple but fantastic Thai stir fry recipe! This Stir-Fried Swamp Cabbage with Crispy Pork or “Pad Pak Boong with Mou Krob” one of interesting Thai street food recipe, easy to make with typical Chinese. Fresh, healthy, crisp and just plain good, these veggies are so delicious.

Ingredients:

300 gs swamp cabbage (water spinach [pak boong])
100 gs Crispy Pork (How to make)
10 cloves garlic, chopped
3-5 chilies, crushed
3 tbsp vegetable oil
1 tsp salted soya bean [taow-jeaw]
2 tbsp oyster sauce

Preparation:

Cut crispy pork into well pieces.
Wash the swamp cabbage in clean water.
Remove and drain then cut into 2" long.
In a big bowl, add the swamp cabbage.
Then add garlic, chilies, oyster sauce, salted soya bean, sugar and water over the prepared vegetables.
Heat oil in wok over high heat.
Wait until the oil is smoky, then pour in all ingredients in the wok.
Stir quickly for 15 seconds then turn down the heat.
Transfer to a serving dish.
Serve immediately with hot steamed rice.
ENJOY!!!

Stir-fried spicy wild boar (Phad Phed Mou Pa)

2011-02-28T06:19:00.000-08:00

Wild boar or wild pig is a mammal similar to narmal pig. Animals classified as wild pig species widely distributed. In Thailand current is a type of animal are cultured for meat as food. Present we consumed wild pig farming. In Thailand not difficult to find “Stir-fried spicy wild boar or Pad Phed Mou Pa” sometime you can found on the street food or special restaurant called “Jungle restaurant or Ran Ar-harn Pa” This is something special recipe as a jungle style.

Ingredients:

300 g. Wild Boar
1 tbsp red curry paste
A Bunch of Pea Eggplants
1-2 Thai eggplants
4 Sliced Finger root
4 red pepper
6 Kaffir Lime Leaf
2 tbsp of holy basil leave
2 tbsp coconut milk
Vegetable Oil
1 tsp Oyster sauce
1 tsp fish sauce
1 tbsp Chinese white wine
A pin of ground pepper

Preparation:

Bring wild boar to burn and scrape to boar meat and wool. The skin will yellow and crispy and bring to clean well with water.
Sliced thin wild boar. Each section is attached to a skin.
Heat oil in a wok over medium heat.
Add red curry paste and stir until fragrant and add coconut milk and continue stir until oily.
Add sliced wild boar and toss mixed well with curry paste.
Add a little bit of clean water or soup and continue stir and add Chinese white wine, peas eggplants, Thai eggplants and sliced finger root and continue stir until thick and wild boar is well done.
Add oyster sauce, fish sauce for seasoning to taste.
Add torn Kaffir lime leaves, holy basil leave and toss 1-2 times, turn off the strove.
Transfer to serving plate and sprinkle with Fresh basil leave and ground pepper.
Serve hot with hot streamed rice.

Thai clear soup with roll egg (Kang Jued Look-Rok)

2011-02-25T20:46:00.000-08:00

Thai Clear Soup with Roll Eggs or Kang Jued Look Rok is traditional Thai soup. Cooking is very difficult and not easy to find on the street food. The process is quite complicated to do. We must have a high tolerance and clam to cook. Ancient popular duck eggs. But today we find difficult to duck eggs. I used mostly chicken egg for cooking with this recipe too. If it interesting you can try with me…it is my first time too….hihihi…

Ingredients:

200 g pig chitterlings (small intestines of a pig)
5-6 or more medium-sized shrimps, cleaned, shelled and deveined
100 g minced pork
20 eggs
1 tbsp of sliced carrot (optional)
2 cups water
1 tbsp minced garlic
1 tbsp finely chopped coriander root
½ tsp ground pepper
2 tsp fish sauce
1 tsp fried garlic (optional)
Onion spring, coriander leaves, cut length 1’ for garnishing

Preparations:

Prepare Look-Rok: Cleaning pig chitterlings both inside and outside and make sure it really clean by using more water and more time to clean.
Then soak with vinegar for 5 minutes in order to remove unwanted smell.
Then pour in the water in order to check whether there is any crack. If there is any crack (water leaks out), then cut it out. Finally bind chitterlings tightly one side.
Prepare egg: Cooking in the traditional egg yolk, used only. But it requires a lot of eggs. I decided to use whole egg and beat together and mix well.
Pour beaten egg in the prepared chitterlings then bind it. Check again whether there is any leak or not.
Heat water in a pot over low heat. Add the prepared chitterlings. Slowly boil until the beaten egg is done.
Remove and wait until cool down. Cut into 1.5 cm thick, and cross cut the upper and bottom side.
Heat soup or water in a pot over medium heat , add together minced garlic, chopped coriander root, ground pepper and let soup it boil for 10 minutes.
Add minced pork by knead into small pieces of round shape like pork balls.
Heat soup (or water) in a pot over medium heat. Add pork balls, and shrimps then season with fish sauce.
Add prepared Look-Rok. And let it boil and all ingredients mixed well and remove from heat.
Transfer to a serving bowl. Sprinkle with onion spring, coriander leaves, and fried garlic.
Serve immediately as a hot soup or with hot steamed rice.

Fried-Rice Ground pork with holy basil (Khow Pad Ka Prow Mou Sub)

2011-02-24T20:54:00.000-08:00

Fried-Rice Ground pork with holy basil (Khow Pad Ka Prow Mou Sub). That recipe very easy and fast. As you know Pad Ka Prow is a favorite Thai dish for Thais and many Westerners. Local dish for every meal. Easy to find around street food. Simple to prepare, it is a quick one-dish meal. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies. Ordinarily we ate Pad Ka Prow with hot steamed rice. But today I need spicy fried-rice. So I made this up.

Ingredients:

100 g Ground pork
1-2 cloves garlic, finely chopped
2 tbsp vegetable oil
1 tsp black soy sauce
1 tsp oyster sauce
1 tsp fish sauce
1 tbsp fresh holy basil
½ tbsp chilies, chopped (I like a bit more spicy;)
A pin of pepper
1 cup hot streamed rice

Preparation:

Heat a wok until the oil is hot, and then stir in the garlic and chilies together.
Stir another few seconds before adding the ground pork.
Continue Stir-frying until ground pork is cooked thoroughly.
Add black soy sauce, oyster sauce over the mixture and stir-fry 2-3 times.
Add hot streamed rice and still continue stir and mix well.
Then add fish sauce, pepper and seasoning to taste. Stir and mix well.
Add holy basil leave and continue stir 1-2 times. Turn of the stove.
Transfer to a serving plate and serve immediately with fish sauce and sliced chili.

Note: Normally, Thai people love to eat this dish with fried egg.

Pad Kha-Nom Pak Kard Goong (Stir-Fried Radish Cake with Shrimp)

2011-02-20T07:11:00.000-08:00

As I described in Thai dessert that Fried Radish Cake is where came from. And also the Chinese people community in Thailand. And in Thailand we can be found in the street food for plain Stir Fried Radish Cake sold in conjunction with the Pad Thai and Hoy Tod together. But this recipe of Stir Fried Radish Cake with Shrimp are something I have adept. So why you have to make difficultly to find out where to buy....just use what you have in your freezer. If can do it ourselves and here we have Fried Radish Cake recipe, Stir-Fried Plain Radish Cake with eggs and Stir-Fried Radish Cake with Shrimp recipe below…Enjoy!!

Ingredients:

300 gms Radish Cake
1 cup Bean Sprouts
¼ cup Chinese Chive cut 1” length
3 tbsp Vegetable Oil
1 tbsp Garlic chopped
2 eggs
5 Shrimps peel and deveined.
2 tbsp Sweet Black Soy Sauce
1 tbsp light Soy Sauce
1 tbsp Sugar
A pin of ground pepper
1 tbsp coriander chopped

Preparation:

Cut Radish cake into square-shaped 1” length size.
To prepare the shrimps, clean well and remove the shrimp shell but leave the tails for good appearance and devein the shrimps.
Heat oil on a wok, medium heat.
Bring Radish cake cut to fried until color turn into golden brown and crispy.
Remove from wok and drain. Set a side.
Reheat oil on a wok again put garlic chopped to fried until golden brown and fragrant.
Add shrimp and stir until shrimp turn to pink.
Add Fried Radish Cake and sweet black soy sauce and crack eggs onto fried radish cake and spread evenly around fried radish cake and continue fried until color turn to beautiful yellow.
Add light soy sauce, sugar and continue stir 1-2 times..
Add bean sprouts and Chinese chive continue stir for 2 rounds and turn off the stove.
Remove from wok and spoon onto serving plate and sprinkle with coriander chopped and ground pepper..
Serve immediately with chili sauce, cayenne pepper and pickled chili.

Stir-Fried Ground pork with holy basil (Mou Sub Pad Ka Pow)

2011-02-11T20:15:00.000-08:00

Stir-Fried Ground pork with holy basil (Mou Sub Pad Ka Pow) is a favorite Thai dish for Thais and many Westerners. Local dish for every meal. Easy to find around street food. Simple to prepare, it is a quick one-dish meal. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies.

Ingredients:

200 g Ground pork
5 cloves garlic, finely chopped
2 tbsp vegetable oil
2 tbsp black soy sauce
1 tbsp oyster sauce
2 tbsp fish sauce
1 cup fresh holy basil
1 tbsp chilies, chopped
A pin of pepper

Preparation:

Heat a wok until the oil is hot, then stir in the garlic and chilies together.
Stir another few seconds before adding the ground pork.
Continue Stir-frying until ground pork is cooked thoroughly.
Add black soy sauce, oyster sauce over the mixture and stir-fry 2-3 times.
Then fish sauce, pepper and seasoning to taste. Stir and mix well.
Add holy basil leave and continue stir 1-2 times. Turn of the stove.
Transfer to a serving plate. Serve immediately with hot steamed rice.

Note:

Normally, Thai people love to eat this dish with steamed rice and fried egg.
You can add more vegetables such as carrot, string bean, baby corn as extra ingredients.

Stir-Fried Beef With Oyster Sauce (Khow Rad Naue Nam-man Hoi)

2011-02-10T20:16:00.000-08:00

In this recipe using oyster, garlic and pepper for main ingredients. And I have used beef, but it also works well on any meat, as well as shrimps, prawns and duck . This is one of the easiest recipes to prepare and cook, and tastes delicious. Ideal as a snack or a main meal, I find that beef with garlic and pepper goes particularly well with any type of whiskey will do! Best served with some Thai Jasmine rice, try to get some tender frying beef to improve the taste.

INGREDIENTS:

150 g beef fillet
1 tsp of ground pepper
1 tsp of finely chopped garlic
1 tbsp of oyster sauce
1/2 tbsp of light soy sauce
2 tbsp of vegetable oil
1 spring onion cut length 1"
½ cup chicken stock

PREPARATIONS:

Slice the beef into thin strips.
Add the finely chopped garlic and ground pepper over the pieces of beef.
Mixed the ingredients into the beef so that each piece is coated.
Add the vegetable oil to the wok or pan, and turn to a medium high heat.
When the pan is hot, add the beef to the pan. Stir the beef fast and add the oyster sauce, light soy sauce and seasoning to taste and continue stir.
Add slice spring onions, mixing everything together thoroughly.
Try to cook all about 3 minutes of cooking, the beef should be ready.
Turn off the stove and spoon on to serving plate.
Serve immediately with hot streamed rice.

Fried Garlic Duck (Ped Thod Katiam Prik-Thai)

2011-02-10T18:45:00.000-08:00

This crispy and aromatic duck recipe is great for those who enjoy the taste of duck. And it has turned out to be one of my favorite recipes. This recipe can be prepared as an appetizer, or a whole meal if desired. And this recipe can keep 1-2 days for enjoying. Whatever we never have enough for keep. Always finish fast.

INGREDIENTS:

Half or whole duck
1 tsp minced coriander root
½ cup garlic, crushed
2 ½ tsp fish sauce
½ tbsp black pepper
1 tsp seasoning or Aromat
1 tbsp Oyster sauce
½ cup vegetable oil for frying

PREPARATIONS:

Chop the duck into bite size. Clean well. And place into the mixing bowl.
Mix together, chopped duck, coriander root, garlic, fish sauce, black pepper, oyster sauce and seasoning.
Then leave to marinate for 5 minutes.
Heat oil in a wok over medium heat.
Add duck and their marinade into wok, then stir-fry until the color turns to golden brown and transfer to a serving dish.
Garnish with fry garlic, sliced tomatoes and cucumber, then serve immediately with hot steamed rice.

Note:

you can use boiled duck, leftover duck or fresh duck.
Leave to marinate over 5 minutes may get more salt taste.

Spicy Snow Fungi Mushroom Salad (Yam Hed Hou Nou Khow)

2011-01-19T07:43:00.000-08:00

Snow fungi, also known as white tree ear fungi, silver fungi, silver ear and white jelly fungi is quite similar to wood ear but it is white in color and almost transparent. Good-quality snow fungi has a pale and yellowish-white color. It is often used in Chinese soups and desserts. But here in Thailand we called White Ear Mushroom or Hed Hou Nou Khow. We often used in Salad and Pink Soup Noodle.

Ingredients:

1 pieces dried snow fungi mushroom
100 g. Ground pork
1 tbsp Chili chopped
1 tbsp thinly sliced Onion
1 medium tomatoes, cut into long thin strips
1 tbsp Chinese celery chopped
1 Spring Onion cut into 1"
1 tsp Fish Sauce
2 tbsp Lemon Juice
Seasoning powder

Preparation:

Let snow fungi soaked in warm water for 30 minutes. Then discard the stalks and cut fungi into small pieces. And Blanched in boiling water for 1-2 minutes and drain.
Blanched ground pork in boiling water till well done and drain.
Place boiled mushroom and ground pork in a big bowl. Add chili, onion, tomato, celery, fish sauce, lime and seasoning to taste.
Place in a serving place and garnish with Chinese celery.
Serve immediately.

Thai Red BBQ Pork (Khao Mou Daeng)

2011-01-19T02:23:00.000-08:00

BBQ pork rice dish is easy. That has been popular in Thailand as a one plate dish. Which has been influenced by Chinese who living in Thailand. This menu popular for all day dining. Present easy to found on the street food around Bangkok. Sold together with crispy pork with rice. Normally served with rice, boiled eggs, Chinese sausage crispy pork and red sauce. In its authentic Thai version it is a complete meal, however you can also simply use the pork as a side dish to another recipe. It is better to use a pork cut that has some fat, the fat adds a lot of flavor.

Ingredients for BBQ Pork:

1 kg. Pork meat with Fat
2 tbsp Chinese Cooking Wine
2 tbsp Sesame oil
1 tbsp honey syrup
1 tbsp Garlic chopped

Ingredients for Red Sauce:

1 cup of Water
2 tbsp Light Soy Sauce
1 tbsp Tomato sauce (Ketchup)
1 tbsp Sesame oil
½ cup Roasted sesame seeds.
3 tbsp sugar
¼ cup Cassava Starch Or Corn Starch

Preparations:

Wash the pork in clean water, remove and drain. Marinade the pork with Chinese cooking wine, sesame oil, sugar, and honey syrup and garlic chopped. Stir until all ingredients mixed well and let marinated for 2-3 hours.
Heat a wok over medium heat. Add the marinated pork, occasionally stir, and let simmer for at least 10 minutes.
Transfer the pork to the oven. Bake it in the oven medium heat for 30 minutes.
Remove the pork from the oven. Slice the pork into well pieces and then transfer to a serving plate.

To make the red sauce :

Heat a wok over medium heat. Add 1 cup of water, light soy sauce, tomato ketchup, sesame oil, sugar with the left over marinated sauce (after simmering). Wait until boiling, then pour in Casava flour or corn flour (dissolved in water). Stir until the sauce gets thick. Add Roasted sesame seeds.
Before serving dress the BBQ pork with red sauce on top hot steamed rice.
Garnish on top with coriander leaves, serve with boiled egg, slice Chinese Sausage, crispy pork, hot steamed rice and fresh vegetables such as sliced cucumber, and spring onion, and black sweet soy sauce.

Ingredients for Black sweet soy sauce:

1 cup Rice Vinegar
½ cup Sugar
½ cup Black sweet soy sauce
½ cup sliced chili pepper

To make side sauce: Black sweet soy sauce

Mix all ingredients together and serve with red bbq pork.

Stir Fried Sizzle Instant noodle with Oyster (Pad Cha mama kab Hoi Nang Rom)

2011-01-19T01:26:00.000-08:00

This Thai fusion noodle recipe is extremely easy, plus healthy and wonderfully delicious! What’s easy to find instant noodle and fresh basil are the key ingredients. A sizzling sound when we cooking because of very hot pan that why we have made this name. Delicious and beautiful to serve.

Ingredients:

1-2 pack of instant noodles.
8-10 fresh Oysters
1 tbsp garlic chopped
1 tbsp chili chopped
2 tbsp Roasted chili paste
1 tbsp green peppercorns
1 tbsp Finger root sliced
1 tbsp sweet basil leave
1 tbsp fish sauce
1 tsp seasoning power (knorr)
Green pepper, red pepper, yellow pepper (for decorate)

Preparation:

Soak instant noodle in hot water for 3 minutes, remove and drain.
Clean well oysters.
Heat oil in a wok over medium heat. Add garlic, chili, roasted chili paste, finger root sliced and stir until fragrant.
Add oysters, boiled instant noodle, green peppercorns, fish sauce and seasoning to taste. Continue stir for other 2 minutes, add sweet basil and turn off the stove.
Arrive to serving plate, garnish with chili pepper sliced and fresh sweet basil.
Serve hot.

Stir Fried Spicy Fettuccine with shrimp (Pasta Pad Kaprow Koong)

2011-01-18T05:17:00.000-08:00

Stir Fried Spicy Fettuccine with shrimp or Pasta pad kaprow Koong. The stars is fettuccine, chili and holy basil for this recipe. The Pasta is the world's favorite dishes, and luckily it's easy to make at home with these delicious pasta in my spicy Thai style recipes. You can use shrimp, seafood or any meat they're all chewy wonderful! This dish is an appealing, affordable great for entertaining.

Ingredients:

1 pack of uncooked fettuccine
5-10 shrimp, peeled and devinned
½ cup long bean cut 1 cm length
2 tbsp vegetable oil
2 tbsp crushed chili
4 garlic cloves, minced
½ cup holy basil
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce

Preparation:

Heat water in a pot over medium-high heat, add salt and oil. When water is boiling add pasta and cook according to the package directions. When pasta is well done, turn of the stove and drain.
Heat oil in a wok add garlic and crushed chili and stir for 1 minute.
Add shrimp, long bean, soy sauce, fish sauce, oyster sauce and continue stir for other 1 minute.
Add pasta and still continue for other 1 minute or until thoroughly heated.
Add holy basil 3-4 times stir and turn off the stove.
Place pasta into serving plate and serve immediately.

Note: This recipe you can use any pasta.

Jaew Bong (Anchovy dip)

2011-01-11T23:40:00.000-08:00

This is a traditional Isan [North East Thailand] dip for barbequed meals, steamed fish and vegetable dishes. The traditional method of cooking the anchovies is as shown below: if you prefer you can wrap them in aluminum foil and roast them in a medium oven for 15 minutes. You can also remove the heads and backbones first. You can also use tinned anchovies (drain and use - they are already cooked).

Ingredients:

1 pound of anchovies
½ cup lemon grass
½ cup shallots, chopped
½ cup galangal chopped
3 tbsp chilis sliced
½ cup of tamarind juice (or rice vinegar)
5 kaffir lime leaves, shredded
3 tbsp of garlic, sliced

Preparation:

Wrap the anchovies in banana leaves, and place on the embers of a charcoal brazier until the leaf blackens.
Remove from the fire and unwrap.
Discard the heads and backbones of the fish.
Combine all the ingredients in a mortar and pestle or food processor.
Serve with fresh vegetables.
Can keep for about 3 weeks in refrigerated.

Pad Kha-Nom Pak Kard Khai (Stir-Fried Radish Cake with Eggs)

2010-12-27T22:47:00.000-08:00

As I described in Thai dessert that Fried Radish Cake is where came from. And also the Chinese people community in Thailand. And in Thailand we can be found in the street food. In the old day we can see this Stir Fried Radish Cake sold in conjunction with the Pad Thai and Hoy Tod together. But why you have to make difficultly to find out where to buy. If can do it ourselves and here we have Fried Radish Cake recipe and Stir-Fried Radish Cake recipe below…Enjoy!!

Ingredients:

300 gms Radish Cake
1 cup Bean Sprouts
¼ cup Chinese Chive cut 1” length
3 tbsp Vegetable Oil
1 tbsp Garlic chopped
2 eggs
2 tbsp Sweet Black Soy Sauce
1 tbsp light Soy Sauce
1 tbsp Sugar
A pin of ground pepper
1 tbsp coriander chopped

Preparation:

Cut Radish cake into square-shaped 1” length size.
Heat oil on a wok, medium heat.
Bring Radish cake cut to fried until color turn into golden brown and crispy.
Remove from wok and drain
Reheat oil on a wok again put garlic chopped to fried until golden brown and fragrant.
Add Fried Radish Cake and sweet black soy sauce and crack eggs onto fried radish cake and spread evenly around fried radish cake and continue fried until color turn to beautiful yellow.
Add light soy sauce, sugar and continue stir 1-2 times..
Add bean sprouts and Chinese chive continue stir for 2 rounds and turn off the stove.
Remove from wok and spoon onto serving plate and sprinkle with coriander chopped and ground pepper..
Serve immediately with cayenne pepper and pickled chili.

Chopped Ham Fried Rice (Khao Pad Mou Ka-Pong)

2010-12-26T23:24:00.000-08:00

This easy fried rice recipe is easy type of fried. Try it and find out what all the fuss is about! This delicious fried rice features Chopped Ham and egg as well as some healthy greens. Any meat can also be added, though it is equally good without. This fried rice recipe includes cooking tips to get your fried rice to taste great… ENJOY!

Ingredients:

1 cups cooked rice
1 can chopped ham
½ cup Chinese Kale cut 1” length
3 cloves garlic, finely sliced
1 tbsp red chilli chopped
1 tbsp fish sauce
3 tbsp vegetable oil
2 eggs
2 spring onions, finely sliced
1/2 cup fresh coriander
1 cucumber, sliced
1 lime, wedged
1 tomato, wedged

Preparations:

Cut chopped ham into dice
Place oil in a wok. Add garlic and chilli.
Stir-fry over medium-high heat until fragrant (about 1 minute).
Add egg stir to cook and break up the egg. When egg is nearly cook add the rice.
Add cook rice and stir fry until cooked thoroughly.
Add Chinese kale and stir fry until cooked thoroughly.
Add chopped ham and Stir fry, keeping the heat medium-high.
Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes.
Remove from the stove.
Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice.
Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.

Note: For good-quality fried rice, leftover rice is best - anywhere from several days up to 1 week old. The key is to make the rice as dry as possible. If using freshly cooked rice, spread it out in a large bowl and place uncovered in the refrigerator for several hours (or overnight) before frying.

Thai style Spicy Salted Eggs salad (Yam Khai Khem)

2010-12-26T06:20:00.000-08:00

This Thai style Spicy Salted Eggs salad or “Yam Khai Khem” is very simple and easy to make it for lazy day. The recipe for salted eggs is here. This dish combination of spicy and salty, both very strong taste. We serve with hot streamed rice or rice soup for soften the flavours.

Ingredients:

4 Salted Eggs
1 tbsp Thai Chilies chopped
1 tbsp thinly sliced shallot
1 tbsp thinly sliced white Onion
1 medium tomato cut into 6 sections
1 tbsp Chinese celery chopped
1 tsp Fish Sauce
2 tbsp Lemon Juice
A pin of sugar
Seasoning powder

Preparation:

Cut the eggs into 4 sections. Use the spoon and scoop out the egg from the shell. It's the easiest way to remove the shells.
To make a spicy sauce: Put the chilies chopped, sliced shallot, sliced onion, cut tomato into big bowl and mix well.
Add Fish sauce, Lemon juice, a pin of sugar and seasoning power to taste and mix together.
Place the eggs onto a serving plate, spoon the spicy sauce mixture over the eggs.
Garnish with a few Chinese celery.
Serve immediately with hot steamed rice or rice soup.

Khai Khem (Salted Eggs)

2010-12-26T04:49:00.000-08:00

Salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a yolk that is bright orange-red in colour, round, and firm in texture.

Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavouring. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty.

Ingredients:

12 Raw Large Duck Eggs
500 gms Salt
4 Litres Water
Large Boiling Pan
Big Glass Jar

Preparation:

The eggs are salted in a saturated brine solution. This means the maximum amount of salt you can dissolve in the water!
Boil water in a large pan.
Add the salt to the water and dissolve it.
Add more salt until the salt can no longer dissolve.
Leave to cool, as the water cools, salt crystals should form. If they do not, heat it up and add more salt.
Put the cold brine and eggs into a jar, the eggs must be submerged in the brine.
After 15-20 day take it out of the jar.
Bring to oiled for 30 minutes and can keep it for a long time.

Thai Dancing Shrimp (Spicy shrimp eaten alive Salad)

2010-12-26T02:49:00.000-08:00

Thai Dancing Shrimp or Spicy shrimp eaten alive Salad. We serving the live shrimp salad in cold sake, then add northestern-east ingredients salad style and squeeze lemon juice and dry chili pepper on their exposed flesh. The meal is prepared quickly to keep the shrimp still alive, usually dunked into sake in order to intoxicate the shrimp…so they would writhe or 'dance' while being eaten alive…

Ingredients:

1 cup very fresh live baby shrimp.
1 tbsp coarsely ground dried red chili
1 tbsp roasted sticky rice powder
1 tbsp lemongrass sliced
1 tbsp Kaffir lime leaves sliced
1 tbsp shallot sliced
1 tbsp spring onion chopped
2 tbsp cilantro chopped
1 tbsp mint leaves
3 tbsp fish sauce
4 tbsp fresh lime juice
Seasoning powder or monosodium glutamate

Preparation:

To prepare baby shrimp bring to clean in a water
Arrange baby fresh shrimp In a bowl
Add lemongrass sliced, kaffir lime leaves sliced, shallot sliced, ground dried red chili, roasted sticky rice powder, fish sauce and seasoning powder and quickly mixed together…to taste..
Arrange Dancing Shrimp into serving plate and sprinkle with spring onion chopped, cilantro chopped and mint leaves.
Serve immediately with cover and fresh vegetable.

Thai Cucumber Relish (Ajad)

2010-12-14T19:59:00.000-08:00

This Thai cucumber relish or Ajad we called. It’s slightly simple sweet in vinegary syrup. A condiments to Thai dishes. We particularly like to serve them with fish cake, satay and a few dishes in the Thai-Muslim cuisine as a Thai yellow curry chicken etc.

Ingredients:

¼ cup white vinegar
¼ cup water
4 tbsp sugar
2 medium cucumbers, thinly sliced
1 tbsp shallot, thinly sliced
1-2 red spur chilies cut into short length
Coriander for sprinkle

Preparation:

Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let it cool.
In a small serving bowl add sliced cucumbers, sliced shallots and red spur chilies.
Pour boiled vinegar mixture over that and mix well.
Spoon into a small serving cup to accompany spicy fish cakes or satay, Khanom Pang Na Mou, Thai yellow curry chicken etc.

Stir-Fried Beef Noodles with Sesame seed

2010-12-11T22:29:00.000-08:00

This Stir-Fried Beef Noodles with Sesame seed or Kuay Tieow Pad See Ew Naue in Thai are easy and simple recipe. I made some different thing by sprinkle with sesame seed. This Stir-Fried Beef Noodle recipe are very traditional and simple local taste more than Pad Thai. You will "wow" your taste buds with its abundance of flavors and textures! Authentic and simple to make, this easy recipe for Pad See Ew is a definite keeper. Just follow the steps every time. And you can add beef, chicken, pork or any seafood or just vegetable...whatever you want or even make it vegetarian style.

Ingredients:

500g beef fillet, thinly sliced diagonally
250g Rice stick noodles
1 cup Bean sprouts
1 tsp chopped garlic
½ cup dark soy sauce
1 tsp sugar
1 tbsp fish sauce
1 tbsp sesame seeds
1 spring onion, cut 1” long
Cooking Oil
Seasoning

Preparation:

Place noodles into a large bowl. Cover with cold water. Stand for 5 minutes or until tender and drain.
Heat a wok over medium heat. Add sesame seeds. Stir-fry until golden and set aside.
Add cooking oil to wok, heat to high. Add chopped garlic and sliced beef and stir for 2 minutes.
Add Rice Stick Noodles, water, dark soy sauce toss until combined and heat through.
Add Bean Sprouts, cut spring onion, sugar, fish sauce and seasoning to taste.
Sprinkle with sesame seed and serve immediately.

Baked Pork Spare Rib with Honey (Gradook Mou Op Nam-Peung)

2010-12-03T17:48:00.000-08:00

Baked Pork Ribs with Honey or “Gradook Mou Op Nam-Peung ” in Thai. This Thai ribs recipe adapt from Baked Pork Ribs with Pineapple creates very tender ribs that are tangy-sticky good! They're easily made in your oven, so there's no messy parboiling involved just stir together the marinade with the ribs and let them bake slow and long (the secret to tender ribs!). This makes these ribs taste simply divine. Great for makes a terrific party food. Enjoy!

Ingredients:

800 gs pork spare ribs, cleaned and chopped into well pieces
3 tbsp honey
1 tbsp sugar
2 tbsp red wine (or cooking wine)
A pin of salt
A pin of powder pepper
4 cup water
coriander leaves (for garnishing)
cooking oil

Preparations:

Heat oil in a wok and wait until hot then add pork spare ribs, fry until nearly cooked.
Remove from heat and drain.
Heat water in a big pot over medium heat, wait until boiling then add fried pork spare ribs.
Add the rest ingredients, and turn down to low heat.
Simmer for 30-40 minutes until the spare ribs are tender.
Remove from heat.
Transfer to the serving plate.
Garnish on top with coriander leaves.
Serve immediately with hot steamed rice.

Prik Nam Pla (Spicy Fish Sauce)

2010-12-03T06:32:00.000-08:00

Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient. In addition to being added to dishes during the cooking process, fish sauce can also be used in mixed form as a dipping condiment, and it is done in many different ways. In Thailand is simple table sauce add with chili and fresh lime juice. And after add the ingredients we called “Prik Nam Pla” or sometime called “Nam Pla Prik” Everywhere you can see it in Thailand. On your dining table, on the seasoning table. On the street food or even in Thai restaurant. This spicy fish sauce are great taste for Thai dish. If it interesting can try on your own...

Ingredients:

3 tbsp Fish Sauce

1 tbsp Lime Juice

1 tbsp Chile finely slices

1 tbsp Red Shallot (optional)

Preparation:

Mixed all ingredients together that also.

Poo Dong (Spicy Crabs Pickled Salad)

2010-11-29T21:54:00.000-08:00

Poo Dong is a Crab Pickled. Thai recipe is spicy salad style, we just need more time to pickle crab for 24 hours or over the night before cooking. Then other 30 minutes in freeze before cook. After pickled the crabs meat is similar to gelatin. It’s sound interesting??? And more special that can keep for more than a month before cook. The dish is famous and often found serve for eaten with alcoholic drinks for Thai people same as Goong Chae Nam Pla (Raw White Prawns with Spicy Fish Sauce).

Ingredients:

1 kg. fresh crabs.
1 cup of fish sauce
1 cup of boiled water
8 tbsp sugar
4 tbsp sea salt

Ingredients for salad sauce:

1 tbsp chili chopped
2 head of peel garlic finely slices
1 tbsp of Cordial root chopped
4 tbsp of lime water
1 tsp palm sugar
Seasoning

Preparation for Crabs:

Bring fresh sea crabs clean well and let’s dry under room temperature.
Than bring fresh crabs put in plastic bag one by one. Then bring fresh crab in plastic bag to be immersed in freezer about 1 hour.

Preparation for pickle:

Heat fish sauce, water, sugar and sea salt in a pot over medium heat until boiled.
Then turn off the heat and let it cool.
Bring crab in plastic bag out from freezer and out from plastic bag put in container for fermented.
Poor pickle sauce onto the crab to provide flood and cover the container and bring into freeze again over the night. And we can cook...

Preparation for salad sauce:

Before make salad we need to put crab pickled in freezer for other 30 minutes.
Mixed all the ingredients for salad sauce, taste and seasoning...then...
Enjoy!!!

Goong Chae Nam Pla (Raw White Prawns with Spicy Fish Sauce).

2010-11-26T06:24:00.000-08:00

Goong Chae Nam Pla (Raw White Prawns with Spicy Fish Sauce). The prawns should be fresh, because they will be eaten raw. The dish is famous and often found serve for eaten with alcoholic drinks for Thai people. Some restaurant serve with sliced Chinese Bitter Gourd and sliced Cabbages.

Ingredients:

500 g. Prawns.
15 chili peppers finely chopped
1 tbsp garlic chopped
10 peeled cloves of garlic and sliced
1 tbsp palm sugar
1 tsp cilantro root chopped
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp mint leaves
Sliced cabbage or Sliced Chinese Bitter Gourd

Preparation:

To prepare the prawns, clean well and remove the prawns shell but leave the tails for good appearance.
Chop the chili finely and mix with the cilantro root chopped and garlic chopped.
Add the fish sauce, sugar, and lime juice so that a sour taste predominates.
Place a bed of sliced cabbage on a serving plate, and arrange the prawns on the cabbage.
Place the peeled garlic cloves next to the prawns. Just before serving, pour the sauce over the prawns and sprinkle with mint leaves.

Tom Kha Goong kab Hua Pree (Thai coconut soup with prawn and banana blossom)

2010-11-26T04:02:00.000-08:00

This Thai coconut soup with prawn and banana blossom or Tom Kha Goong kab Hua Pree, I have adept from Tom Kha Khai and has that distinctive Thai flavor a balance of spicy, salty, sweet and sour are the same. You will especially welcome this soup's warmth during the winter, when it can also provide you with added health benefits, helping to ward off the cold or flu. Tom Kha Goong kab Hua Pree can either be served as an appetizer or as a main entree. So sip, slurp, and enjoy!

INGREDIENTS :

7-8 Prawns
1 middle size of Banana Blossom sliced
2 cups Chicken stock.
½ cup Coconut milk
2-3 tbsp Fish sauce
3 Kaffir lime leaves
1 tbsp bird's eye chili peppers chopped
1 tsp Coriander roots chopped
1 tbsp young galangal root, sliced.
1 tbsp lemon grass, sliced
4-5 tbsp fresh lime juice.
2 Chicken cubes.

PREPARATION:

Prepare banana blossom by slices and put into a big bowl with water and squeeze lime into it. This method will make sliced banana blossom not black before cook.
Clean prawn and remove the dirt, shell and heads. And devein the prawns.
Poor chicken stock and coconut milk in the pot together, add kaffir lime leaves, coriander root, bird's eye chili peppers, young galangal and lemon grass, bring to the boil.
Allow to boil for one minute. Add banana blossom sliced.
Add cubed chicken soup to the soup and continue to boil.
Boil the banana blossom until just cooked. Add prawns.
Season the soup with fish sauce and lime juice.
The soup should taste slightly tart followed by a saltiness and a creaminess from the coconut milk.
Take the soup off the heat and serve in a bowl.
Garnish with coriander leaves.

Note: Coconut milk is available in cans or sealed pouches. Shake the can or the pouch before use because the cream of coconut milk is usually lodged at the top.

Mou Ma Naow (Pork and Spicy Lime Salad)

2010-11-26T03:07:00.000-08:00

How to make Pork and Spicy Lime Salad or Mou Ma Naow. The dish is famous and often found serve for eaten with alcoholic drinks for Thai people. And always serve with a fresh freeze Chinese kale or cabbage. Some prepared with fresh pork not boil. You can try with sliced fresh pork and after you squeezed lime into it the color of pork meat will turn to white and it mean cooked. But the meat is sweet and chewy.

Ingredients:

½ kg pork
3 stalks Chinese kale or a head of cabbage
1 Tomato, cut into thin slices.
1 Onion, cut into finely slices
1 lime, cut into thin slices.
3 tbsp fish sauce
3 tbsp lime juice
1 tbsp fresh garlic, finely chopped
1 tbsp fresh Thai chili peppers, finely chopped
1 tbsp Coriander root, finely chopped
1 tsp sugar

How to cook:

Cut the pork into thin slices.
Boile pork over medium-high heat 1 minute. (just turn the color)
Pour in cold water and took up very quickly. And plate in a bowl and leave it a while.
Remove leaves from the Chinese kale or cabbage, and cut the stems into 1 inch pieces.
Prepare lime slices and set aside.
Prepare tomato slices and set aside.
Prepare onion finely slices and set aside.
Transfer pork to a serving plate.
Mix all remaining ingredients in the bowl.
And pour the mixture over the pork.
Garnish with kale and lime slices.
Serve immediately!!

Note: Thai salad is savory, salty, sour and spicy. We cook and eat immediately. If not eating immediately will lose the good taste.

Thai Khao Soi Khai (Curry Noodle Soup)

2010-11-21T07:00:00.000-08:00

Khao soi or khao soy is a Burmese-influenced dish served widely in northern Laos and northern Thailand. The name means "cut rice". Traditionally, the dough for the rice noodles is spread out on a cloth stretched over boiling water. After steaming the large sheet noodle is then rolled and cut with scissors. Laotian Khao Soi is still made with the traditional noodles and in some markets in Luang Namtha and Muang Sing you can still see the vendors cutting the noodles. Khao Soi was first introduced to northern Laos from Burma and then from northern Laos it continued to spread to northern Thailand.

There are two common versions of Khao Soi. Laotian Khao Soi and there is a similar dish known as Thai khao soi. The curry is similar to that of yellow or massaman curries but is thinner. Some recipes use massaman curry in the dish. Though northern Laotians have a special way of preparing this dish, different versions of it can be found at Laotian restaurants. It is popular as a street dish eaten by Thai people, though not frequently served in Western Thai restaurants.

There is some reason to believe that the Thai version of Khao Soi was influenced by Chinese Muslim cuisine and was therefore likely served with chicken or beef.

Ingredients:

5 pieces Chicken drumsticks. (5 serving)
1 package egg noodles
1 package pickled mustard
2 Tbsp Red curry paste or Massaman curry paste
1 Tbsp curry powder
2 Tbsp thin soy sauce (or fish sauce)
1 Tbsp sugar
¼ cup ginger
¼ cup cut shallot
1 sprig cilantro
2 can (box) coconut milk
3 cups water
½ cup oil for deep-frying
2 Tbsp oil for stir-frying

Preparation for curry soup:

Wash Chicken drumsticks clean well.
Peel ginger skin, wash dirt, cut into small pieces and well pound in a mortar.
Then add red curry paste and pound until well blend.
Heat oil in a wok on medium heat. When oil is hot, add pounded curry paste, and stir until fragrant.
Add Chicken drumsticks and stir until the chicken is getting cook, add curry powder, stir thoroughly.
Divide coconut cream in a small bowl.
Add coconut milk at a time in curry paste, stir constantly until chicken is cooked, then add the rest of coconut milk.
Let the mixture and simmer about 10 minutes, add water, seasoning with thin soy sauce or fish sauce, and sugar. Bring the mixture to boil and remove from heat.

Preparation for side serving:

Peel shallot, wash dirt, and cut into small dices. For pickled mustard, rinse, and slice into small pieces.
Pour 3 cups water in a pot, bring to boil on high heat, then add pickled mustard, and let it boil about 10 minutes.
Drain, rinse in cold water, place in a bowl, add white vinegar, and mix thoroughly.
Pour water in a pot, bring to boil on high heat, separate egg noodle loosely.
Then add into boiled water, and boil until the noodles cook.
Drain and rinse in cold water. Then add vegetable oil, and mix thoroughly so they don't stick together.
Heat oil in a wok on medium heat. When oil is hot add grounded red chilies, and fry about 1 minute. Remove from heat and set aside.
Heat oil in a wok on medium-high heat. When oil is hot, add ½ ball of loosely egg noodles, and deep-fry until golden brown and crisp.
Remove from heat and drain on paper towel.
Heat coconut cream in a microwave about 1 minute.
Wash cilantro, pat dry, and cut only leaves for sprinkle.

Ready for Serving by:

Put the egg noodles in a bowl, pour curry soup add sliced pickled mustard and diced shallots, top with crispy egg noodles, cilantro leaves, and coconut cream.
Serve hot with a piece of lime and oiled chilies.

Kang Liang Koong Sod (Thai Spicy Mixed Vegetables Soup with Fresh Prawns)

2010-11-20T05:13:00.000-08:00

Kaeng Liang is a food since ancient times. The nature of soup is not too thick or not clear, salty, spicy from the pepper fit. And vegetables as main ingredients. Vegetables in a spicy mixed vegetable soup is not very tender. And what we will cannot forget it...is Hairy Basil leaves or Bai Maeng-Lak in Thai. In the past Kaeng Liang is only a pound of meat into the soup only. The meat will thicken the soup. The fish may be available. Currently Kang Liang do not include specific meat meal mill only. But to put meat into pieces with fresh shrimp, or shred chicken etc. Do you want to try this recipe??? Why not??

Ingredients:

350 g. prawns, cleaned, shelled, and deveined.
½ cup sliced baby corn (khao-phot-on)
½ cup Pumpkin (fak-thong), cut into well pieces
½ cup Angled Gourd (Buap Liam), cut into well pieces
½ cup Straw Mushroom, cut into half pieces.
½ cup Hairy Basil leaves (Bai Maeng-Lak)
4 cups vegetable stock or water
12 pepper corns
12 shallots
1 tbsp shrimp paste
½ cup dried shrimp
2 tbsp fish sauce

Preparation:

For make a spice mixture: Add pepper corns, shallots, shrimp paste, and dried shrimp in a mortar and pound until mixed thoroughly (or using food processor).
Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
When the soup boiling, add fish sauce. Wait for another 20 seconds, then add sliced baby corn, pumpkin, angled gourd and straw mushroom.
When vegetables are cooked thoroughly, add prawns.
Taste and add fish sauce or salt as desired, then remove from heat.
Transfer to a serving bowl and serve immediately with hot steamed rice.

Note: This soup is not spicy like hot and sour soup or Tom Yam Soup.

Neur Pad Khing (Stir-Fried Beef with Ginger)

2010-11-20T03:57:00.000-08:00

Stir-Fried beef with ginger or “Neur Pad Khing” is a traditional Thai food. Sometimes we use chicken (Stir-Fried Chicken with Ginger) Or pork cooked for this recipe. It’s quick and easy to make, plus healthy, aromatic, and flavorful. Ginger and beef pair extremely well, making for a superb stir-fried recipe that's extra good. You needn't cook vegetables on the side simply serve with rice. This Thai stir-fried beed with ginger also makes for great leftovers, including hot lunches and diner for your family.

INGREDIENTS:

400 g beef, sliced into well pieces
1 tbsp minced garlic
¼ cup chili (green or red)
3 tbsp finely sliced ginger
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp oyster Sauce
¼ cup sliced onion
2 spring onions, cut into 1" long
Coriander leaves (for garnishing)
Cooking oil

How to Cook:

Heat oil in a wok.
Add garlic and stir fry until golden.
Add sliced beef and stir fry until nearly cooked, then add fish sauce, soy sauce and oyster sauce and continue stir for other 1 minutes.
Add the rest of the ingredients and stir fry other 1 minutes.
Transfer to a serving dish and garnish with coriander leaves.
Serve immediately with hot steamed rice.m

Note: We don’t stir beef too long because of the fried meat cooked too long or well done, it’s makes meat tough.

Goong Sort Makaam Sam Rod (Shrimp in tamarind sauce)

2010-11-12T07:52:00.000-08:00

This menu is a little bit strange from the genuine. Because I did not stir fire. I made two step by cooked shrimp as a tempura and then cook a Tamarind sauce after. Then poor the sauce on top of the fried shrimp. This will maintain the fried shrimp still crispy a little bit longer than usual.

Ingredients:

6 shrimps, cleaned, and shelled
½ cup tapioca flour
½ cup bread crumbs
1 fresh egg
2 tbsp fried shallot
1 tbsp fried garlic
3 tbsp fish sauce
1 tbsp sugar palm
½ tspn chopped chilli
¼ cup tamarind juice
cooking oil for deep frying
coriander leaves (for garnishing)
fresh vegetables (for set aside)

How to cook:

Remove heads and shells from shrimp without removing tails. Devein the shrimps.
Remove the dirt from the tails of shrimp, using a knife. Dry shrimps on paper towels.
Toss the prepared shrimps in the tapioca flour until thoroughly coated.
Whip the egg and dip the shrimp into the egg, then coat the shrimp with bread crumbs.
Heat oil in a wok over medium heat.
Then deep fry shrimps until crispy and golden.
Remove and drain. Transfer to a serving plate.

To make the tamarind sauce :

Heat a pot over low heat, add the tamarind juice, fish sauce, and sugar palm.
Stir until the sauce is thickened. Then add chilli, shallot and garlic.
Stir until all ingredients mixed well.
Pour the tamarind sauce over the fried shrimps.
Garnish with coriander leaves and serve immediately with fresh vegetables.

Larb Goong (Spicy Shrimp Salad)

2010-11-12T02:43:00.000-08:00

Spicy Shrimp Salad or Larb Goong is a Thai style salad. I adapt from larb mou and larb pla meuk. This is a dish of spicy served as a snack at parties or at home with beer or whisky. You might have a beer and pizza or peanut. But Thai people would love to have a beer with Thai spicy salad style or Tom Yam Soup. The taste of chilli make hot and sour from lime, it’s made your mouth watering. This plate just a medium hot.

Ingredients:

500 g Shrimp
2 tbsp fresh mint leaves
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp roasted sticky rice powder
3 tbsp finely chopped spring onion
2 tbsp coarsely chopped fresh coriander
1 tbsp coarsely ground dried red chilli
½ cup coarsely chopped shallot
1 cup water (or chicken stock)
2 wedges green cabbage
5 green beans, trimmed and halved crosswise

How to Cook:

Heat water in a pot until boiling.
Clean and remove the shrimp shell but leave the tails (for good appearance).
Then cut open the back of each shrimp to remove the veins.
Spoon into boiling water for 1 minutes.
Transfer the cooked shrimp to a medium bowl.
Add the shallot, spring onion, coriander, and most of the mint, reserving a few leaves for a garnish.
Add the lime juice, fish sauce, rice powder, chilli, and sugar.
Then stir to combine everything well.
Before serving, garnish the serving dish with the cabbage, green bean, and mint.
Thai people love to eat this dish with fresh vegetables.

Stuffed Chicken Wings (Peek kai yud sai)

2010-10-19T08:08:00.000-07:00

Stuffed chicken wings are a Thai favorite . The recipe are great for picnics and parties. For stuffed you can use any ingredient.

Ingredients:

1 kg chicken wings
250 g minced pork
2 tbsp fish sauce
2 spring onions (scallions), finely chopped
1 tbsp chopped coriander
1 large clove garlic
1 tsp sugar
1 tsp black pepper
1 fresh kaffir lime leaf, finely shredded
rice flour or plain (all-purpose) flour for coating
oil for frying

Preparations:

Cut the chicken wings in two pieces and save the top joint of the chicken for another dish. For this recipe you need just the middle joint and the wing tip. With a small, pointed knife remove bones from mid-joint. Run the knife around the top of each bone, push the flesh down to expose the bone and carefully twist each bone out.
Put pork in a food processor with the fish sauce, spring onions and coriander.
Crush garlic to a paste with the sugar and add together with the black pepper and shreds of lime leaf. Process until well mixed.
Fill each chicken wing with mixture but do not overfill or they will burst when steamed.
Secure tops with small poultry skewers or cocktail sticks.
Place the wings on heatproof plates and steam over boiling water for about 7 minutes.
Leave to cool. Roll in rice flour or wheat flour and dust off excess.
Heat oil in a wok and deep-fry the wings until they are golden brown.
Drain on paper towels and serve with a dipping sauce or bottled chili sauce.

Todman Khao Phod (Thai Corn Cake and pork)

2010-08-29T02:56:00.000-07:00

We have this Thai Corn Cake or “Tod man khao pod” in Thai because corn is a staple used widely throughout Thailand, whether it's sold by street side vendors that cook it on a charcoal grille, most are made for dessert and some added to ice cream or spooned onto pizza. Here's an enjoyable fried corn snack, which would most likely be served with a sweet chile sauce for dipping. For a vegetarian omit meat.

Ingredients:

2 cups cooked corn
¼ cup minced pork or shrimp
½ cup wheat flour
2 tbsp red curry paste
1 tbsp salt
2 tbsp kaffir lime leaves, finely chopped
2 tbsp string bean, finely chopped
1 tsp sugar
1 egg
dipping sauce (tomato sauce, chili sauce, plum sauce, etc.)
cooking oil

Preparation:

In a big bowl, mix together corn, minced pork (or shrimp), wheat flour, red curry paste, salt, kaffir lime leave, sugar, and egg.
Knead with hand until all ingredients mixed well.
Spoon the mixture 2 tbsp shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.
Remove and drain.
Transfer to a serving plate.
Serve immediately with prepared dipping sauce (tomato sauce, chili sauce, plum sauce, etc.) and hot steamed rice.

Thai Glass Noodles Sausage (Sai grok woon-sen)

2010-08-28T02:54:00.000-07:00

“Sai grok woon-sen” or Thai Glass Noodles Sausage. Thai Glass Noodles Sausage made with pork and glass noodles. This sausage is help you blend fat it. This Thai glass noodles sausages use glass noodles as the filler/binder to extend the meat. This grill Sai grok woon-sen can be found readily sold as street food throughout the day in Bangkok.

Ingredients:

Sausage casing (Hog Casings)
200 g Glass Noodles
25 g Galangal
10 g Kaffir Leaves
25 g Lemon Grass
100 g Pork Fat (Finely Chopped)
350 g Pork Mince
10 Garlic Cloves
4 Coriander Roots
1 tbsp Black Pepper
1 tbsp Salt

Preparation:

Washing outside-inside the sausage casing (Hog Casings) with salt, they needed extensive rinsing.
Soak vermicelli soft enough to leave a few minutes to drain. Finished cutting sectional Not to long.
Blend the galangal, lemon grass, kaffir leaves, garlic, coriander root and pork fat together in a blender.
Mix all the ingredients together well and then gradually bring the vermicelli and cook.
Remember that you can taste and adjust the filling, by cooking a spoonful in the microwave and tasting it.
Pipe into the sausage casing. Do not forget to tie the end of filling.
Then bring to dry under the sun for 3-5 hours.

Before Taste:

Use folk or another equipment sharp pointed piercing device around sausage.
Bring to be fried or grill until color turn golden brown and place on serving plate.
Serve with fresh vegetable, slice ginger and bird’s eye chilies...Enjoy!

Sai Ua and Num Prik Noom

2010-08-27T23:26:00.000-07:00

Thai Mixed Thai Style Sausage is great enough for welcome your friends, party time, or for serve with social drink...eat it as a snacks or appetizer. All this sausage we server with Num Prik Noom ...see what we have for this recipe...

First Sai Ua is a Northern Thai-style sausage grilled over a smoky coconut husk fire. The word ua in the Northern dialect means to stuff: Sai Ua therefore denotes a sausage that is strong together into a long coil. It is made of ground pork mixed thoroughly with Thai red chili paste.

Second sausage is called “Sai grok I-san” or Thai pork sausage I-san style (from North-Eastern Thai) and the last one is called “Sai grok woon sen” or Vermicelli Sausage. Give me a little bit time will show you the recipe of Vermicelli Sausage next...Today Iet’s I show you just Sai Ua recipe.

Ingredients:

¾ cup ground pork
1 cup pork belly fat, cut into small dice
5 kaffir lime leaves, finely chopped
½ cup finely-chopped fresh lemongrass
2 tbsp finely-chopped fresh galangal
2 tbsp red curry paste
1 tsp turmeric powder
2 tsp sugar
3 tbsp thin soy sauce
Sausage casing (Hog Casings)

Preparation:

In a mortar and pestle, pound together lemongrass, kaffir lime leaves, and galangal until fine.
In a large mixing bowl, add pork and the rest of the ingredients, mix well.
Mix by hand a glove. Do not knead, make sure the pork fat stays in shape.
Tie one end of the pork casing with string then use a funnel to force the mixture into the casing.
Prevent air bubbles from forming, and do not over-stuff it. Tie the other end.
Now your sausage is ready to cook.
For best results, use a bamboo skewer to poke holes in the casing.
Poke it before and during the cooking process, this will make sure that the sausage doesn't break while cooking.
Before eat grill or fried on low heat, keeping watch. Flip and poke until golden brown, dry and aromatic (about 25 to 30 minutes (depending on the size of the sausage).
Serve with Num Prik Noom. and fresh vegetables.

Bitter Gourd Boiled with Pork Ribs (Ma-Ra Tom Ka-Dook Mou)

2010-08-21T00:37:00.000-07:00

Bitter gourd is often used in Chinese cooking for its bitter flavor, typically in stir-fries with pork or eggs, soup and even blended into juices with apples, carrots or other fruits. Bitter Gourds (Bitter Melons) are very low in calories. It is an excellent source of vitamins and has high dietary fiber. Info from Health.com

Ingredients:

1 Bitter gourd
200 g. pork ribs
1 tsp chopped coriander greens
2 tbsp fish sauce
1 tbsp Soy sauce
2 cups water

Preparation:

Wash the gourd, cut in half length wise, remove and discard the seeds, and cut the flesh into 1" x 2" pieces.
Boil the bones in the water, skimming off the scum as it forms. After a while, add the bitter gourd and fish sauce, and put the lid on the pot. Do not stir. Continue cooking until the gourd is well done, and then turn off the heat.
Sprinkle with the coriander greens and serve hot.

Stir-Fried String bean and shrimp

2010-08-21T00:08:00.000-07:00

If you like Thai food, you're going to fall in love with this simple Thai stir fry recipe! This Thai Stir-Fried String bean and shrimp with Oyster Sauce one of Thai local food recipe, easy to make. Fresh, healthy, crisp and just plain good, these veggies are so delicious.

Ingredients:

300 g. String Bean or any kind of vegetable
5 cloves garlic, chopped
3 tbsp vegetable oil
2 tbsp oyster sauce
1 tbsp Soy Sauce
¼ teaspoon pepper powder

Preparations:

Clean and remove the shrimp shell but leave the tails (for good appearance).
Then cut open the back of each shrimp to remove the veins.
Wash the string bean in clean water. Remove and drain then cut into 1 ½ " long.
Heat oil in wok over high heat. Wait until the oil is smoky, then pour shrimp for fry until turn to pink.
Add cut string bean and garlic, oyster sauce, soy sauce and water (all ingredients in the wok)
Stir quickly for 2-3 minutes then turn down the heat.
Transfer to a serving place. Sprinkle with pepper powder.
Serve immediately with hot steamed rice.

Deep fried Asgean pork with garlic (Sai-Ton Thod Ka-Tiem)

2010-08-20T22:07:00.000-07:00

This fried Asgean pork or “Sai-Ton Thod Ka-Tiem” in Thai is cooked with a tasty herb garlic and pepper. This simple recipe crispy, solf and you'll feel smell and taste of fried garlic and pepper. We serve this Asgean pork stuffing with chili sauce. We eat as a snack or in a party with friends and family enjoying a social drink....

Ingredients:

300 g. Asgean pork
1 tsp minced coriander root
5 cloves garlic, crushed
½ tsp pepper
1 cup of oil for frying
2 tbsp Oyster sauce
1 tbsp Soy sauce
1 tsp Sugar
Just a little by hand salt
Chopped Coriander for garnish.

Preparation:

Clean well Asgean pork then boiled until cooked.
Mix together, garlic, pepper, coriander root, oyster sauce, soy sauce, sugar and cooked Asgean pork, then leave to marinate for 5 minutes.
Heat oil in a wok over medium heat.
Add cooked asgean pork and their marinade, then stir-fry for 5-6 minutes or until the color turns to brown.
Transfer to a serving place.
Garnish with chopped coriander.
Serve immediately with sliced tomatoes and cucumber.

Varity of eggplants and beef green curry

2010-08-04T04:38:00.000-07:00

This fantastic Thai green curry recipe features tender, thinly-sliced pieces of beef simmered together with Varity of eggplants and red pepper (green pepper can be added too). This curry is very sumptuous - wonderful on a chilly night! The homemade green curry paste is what makes this dish sing, so don't be tempted to substitute the store-bought variety, especially when it's so easy to make from scratch, and so very flavorful and fresh-tasting. Top the curry with fresh basil and coriander, and then sit back and savor the wonderful Thai flavors and aroma this dish brings. Enjoy! (Intro: Darlene Schmidt)

Ingredients:

500 g.beef
1 cup coconut milk
1-2 Thai eggplants
1 Purple eggplants
A bunch of pea eggplants
2 tbsp green curry paste
2 tbsp fish sauce
1 ½ tbsp sugar palm
½ cup sweet basil leaves
4-5 kaffir lime leaves
3 fresh chilies

How to Cook:

Pour about ½ cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add green curry paste.
Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.
When coconut cream has an oily sheen, add meat, stir well until the meat are getting cook.
Meanwhile, add coconut milk about 2 tbsp each time (add about 3 times) and stir regularly.
Add the remaining coconut milk, season with fish sauce and sugar, stir well, reduce heat to medium-low and simmer for 30 minutes or until the meat are tendered.
Clean all Thai eggplants, remove stem, cut into 4-6 pieces and put into salted water (2 cups water and 1 tsp salt) to prevent oxidation.
Wash sweet basil, chilies, and kaffir lime leaves, pat dry, pick only sweet basil leaves from stem, slice chillies, and remove central stem of kaffir lime leaves.
When the meat are tendered, soak cut Thai eggplants, and add in a pot, stir well. (If the curry is too thick, you can add ½ - 1 cup of water in it and taste as you like.)
Bring to boil on medium heat, add sweet basil leaves, kaffir lime leaves, and sliced chilies, stir together and remove from heat.
Spoon the curry in a bowl and serve immediately with hot steamed rice.

Spicy Mangoes Salad and seafood (Yam Ma-moung Tha-la)

2010-08-04T03:30:00.000-07:00

This Spicy Mango Salad and seafood or Yam Ma-moung Tha-la will blow you away with its tastebud-awakening flavors and mix of textures. And as a bonus, and it’s healthy. Enjoy it as a complete meal by adding cooked shrimp, squid, chicken, sausage or deep-fried tofu if you are vegetarian.

Ingredients:

1 or 2 Green Mangoes
6 cooked medium prawns, peeled and de-veined
200 g squid, sausage sliced
Handful of Coriander leaves
3 finely sliced shallots
1 - 2 cloves of garlic, crushed
1 tbsp palm sugar
2-5 hot chillies, chopped finely (add more if you like hot)
1 or 2 bunches of Asian Parsley
2 tsp Fish Sauce
Water
Juice from 1 or two limes

How to cook:

To make the dressing: In the medium blow combine the garlic, sugar, chilies, lime juice, fish sauce, water and sliced shallots and mixed well and taste.
Heat water in a pot until boiling.
Then scald the squid, shrimp and sausage in boiled water for just a short time. Remove and drain.
Transfer the cooked seafood to a big bowl.
Add chopped mangoes, celery, dressing and toss well.
Transfer the salad to plates. Garnish with the coriander.
And serve immediately.

Crispy Fried Wontons (Gieow Grob)

2010-07-29T00:24:00.000-07:00

This recipe call Crispy Fried Wontons or Gieow Grob in Thai. A wonton is a type of dumpling commonly found in a number of Chinese cuisines. This fried wonton the filling is typically made of Minced pork or shrimp. In Thailand we serve fried wonton as a an appetizer and snack and you can find it easily in the street in Thailand day and night. This is a great recipe to cook for and with your kids.

Ingredients:

1/2 package wonton skin
1/2 cup vegetable oil
1 tablespoon soy sauce
1/2 cup ground pork or shrimp
1 pinch ground pepper
1 clove garlic
2 sprigs cilantro (Optional)

Preparation:

Make sure you don't over stuff the wonton.
The skin will get burned before the pork is cooked.

For filling:

Mince garlic and cilantro.
Mix all ingredients together, except for the wonton skin and vegetable oil.

To make the wonton:

put half a teaspoon of the filling in the middle of the skin.
Pick up one corner and fold it to the diagonal corner.
Pick up the 2 ends that have 45 degrees angle (the ones where the fold is) and wet them with a dab of water on you finger.
Pinch the two corners together. You will want to prepare all of your wontons before frying them, so that you are not trying to manage both the hot oil and getting the wontons folded.
Heat up the oil in a frying pan or wok at medium heat.
To test when the oil is hot enough, stick a wooden chopstick in the oil.
When the oil is ready the bubbles will come up from the chopstick.
Fry the wonton until golden brown.
Watch the heat carefully.
Keep turning them to cook them all the way through.
You may want to break open the first couple wontons to make sure that the centers get cooked.
This recipe will make around 25-30 wontons.
Serve hot with the sweet and sour sauce or plum sauce.

Noodles In Gravy Seafood (Rad Nah Tha-la)

2010-07-23T04:05:00.000-07:00

There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodle, with the gravy poured on to soften it. In areas where gailan can not be easily obtained, broccoli is often used as a substitute.

Ingredients:

½ cup wide rice noodle
300 grams shrimp and squid, sliced thinly
2 heads of broccoli, cut into well pieces
2-3 baby corn slice into well pieces
4 cloves garlic, chopped
¾ cup chicken stock (or water)
2 tablespoons corn starch
3 tablespoons sweet black soy sauce
1 tablespoon preserved black beans, lightly rinsed
½ tablespoon sugar
2 tablespoons fish sauce
1 teaspoon white pepper

Preparations:

If you do not use fresh noodle, you need to pre-soak dried rice noodle in warm water for at least an hour. Drain well before use.
Heat oil in a wok over medium heat, add noodle and stir it.
Then, pour in thick sweet black soy sauce.
Stir thoroughly to coat noodles, remove and set aside on serving plates.
Heat oil in a wok, add garlic and stir until aromatic.
Then add pork and keep stirring until nearly cooked, add broccoli.
Stir until the broccoli is cooked, then pour in the chicken stock and add black bean sauce.
Add slice squid and shrimp, fish sauce (1 tablespoon) and white pepper, and corn starch, stir until mixed well.
Wait until the soup is boiling, then slowly add corn starch solution.
Stir until thicken. Add sugar and fish sauce according to your desired taste.
Pour the thicken soup over prepared noodles and serve immediately.

Pickled Mustard Green soup and spare ribs (Tom Jued Pak Gad Dong Ka Dook Mou)

2010-07-23T02:28:00.000-07:00

As I already told you from stir-fried Pickled Mustard Green with eggs recipe. This Pickled Mustard Greens are made from Bok Choy or Chinese cabbage when it is fresh. The Pickled Mustard Green or Pak Gad Dong are a traditional Chinese favorite. They’re the sour chopped veggies you get in the Chinese food style. And here in Thailand this is another one of those simple dishes Thais local for a long time. And after our cooking you will cannot find salt taste, but may a little sour from the original taste. Enjoy ka! ;D

Ingredients:

500 g pork ribs cut into bite size
3 cloves garlic
1 tsp. ground pepper
2 tbsp. soy sauce
2 tbsp. fish sauce
1 head pickled mustard green
5 cups water
2 pork broth cube

Preparation:

Cut pork ribs into bite side and clean well.
Cut pickled mustard green into bite size.
Wash and rinse and squeeze as much water or 2-3 times from the pickled mustard greens for remove some of the salt and sour content.
Crush ground pepper and garlic together lightly.
Mix pork ribs with crushed garlic and ground pepper and soy sauce.
Then leave it in the refrigerator for 20 minutes.
Take the pork ribs out from refrigerator.
Boil 5 cups of water. Add broth cube, salt, fish sauce and pork ribs and let's cook for 10-15 minutes.
Add pickled mustard green and simmer for 30-40 minutes until the spare ribs and pickled mustard green are tender. Remove from heat.
Transfer to the serving plate.
Serve immediately with hot steamed rice.

Tamarind Chili Dip (Nam prik ma kham sod)

2010-07-23T01:04:00.000-07:00

Many Thai families often have nam prik of some sort served with fresh vegetables. This version has tamarind as a main ingredient. And we always have fresh vegetable or boiled vegetable as a side. Taste of this nam prik should be spicy and sour by fresh tamarind. Hou…mouth watering ding..ding….I love it!

Ingredients:

½ cup young fresh tamarind
½ cup Ground Pork
1 tbsp dried shrimps
1 tbsp shrimp paste
3-5 cloves garlic
3-10 chili (depending on spicy you like)
1 tbsp Fish sauce
1 tbsp white sugar
1-2 tbsp Vegetable oil

Preparations:

Wash the tamarind in clean water, remove and drain.
Add garlic, chilies, dried shrimps, shrimp paste, and clean tamarind and finely pound.
Heat oil in wok over medium heat.
Add tamarind paste and ground pork into the wok, finely stir until ground pork well done.
Add sugar, fish sauce and taste, then turn down the heat.
Transfer to a serving dish.
Serve immediately with fresh vegetable or boiled vegetable.

Search for Thai Chile

Pak Gad dong Pat Khai (Stir-fried Pickled Mustard Green with eggs)

2010-07-22T21:47:00.000-07:00

Today we are cooking a stir-fried Pickled Mustard Green with eggs. In Thai call “Pak Gad dong Pat Khai” This Pickled Mustard Green or Bok Choi or Chinese cabbage when it is fresh. It is another one of those simple dishes that doesn't take long to prepare or cook. Easy and simple!

Ingredients:

1 can (140 g.) Pickled mustard green
2 eggs
1 tsp ground pepper
1 Tbsp oyster sauce
2 tsp sugar
1 tbsp light soy sauce
2 Tbsp vegetable oil for stir-frying

Preparation:

Heat some oil in the wok and then add the sliced pickled mustard green.
Cook until it becomes tender. Season with light soy sauce, oyster sauce, ground pepper and sugar .
Finish by breaking the eggs into the wok.
Give it a good stir until the egg is cooked through.
Serve immediately with hot steamed rice.

Stir-Fried Swamp Cabbage with Soya Bean Sauce (Pad Pak Boong Fai Dang)

2010-07-22T08:15:00.000-07:00

If you like Thai food, you're going to fall in love with this simple but fantastic Thai stir fry recipe! This Stir-Fried Swamp Cabbage with Soya Bean Sauce or “Pad Pak Boong Fai Dang” one of the best Thai street food recipe, easy to make with typical Chinese. Fresh, healthy, crisp and just plain good, these veggies are so delicious.

Ingredients:

300 grams swamp cabbage (water spinach [pak boong] or any kind of vegetable)
10 cloves garlic, chopped
3-5 chilies, crushed
3 tablespoons vegetable oil
1 teaspoon salted soya bean [tao-jeaw]
2 teaspoons oyster sauce
1 teaspoon sugar
fried garlic (for garnishing)
¼ teaspoon pepper powder

Preparations:

Wash the swamp cabbage in clean water.
Remove and drain then cut into 2" long.
In a big bowl, add the swamp cabbage.
Then add garlic, chilies, oyster sauce, salted soya bean, sugar and water over the prepared vegetables.
Heat oil in wok over high heat. Wait until the oil is smoky, then pour in all ingredients in the wok.
Stir quickly for 15 seconds then turn down the heat.
Transfer to a serving dish. Garnish on top with fried garlic and also sprinkle with pepper powder.
Serve immediately with hot steamed rice or rice soup.

Cooking According To Region

2010-07-22T03:55:00.000-07:00

Regional Thai Cuisine Thailand can be divided into five main culinary regions, the north, the northeast, the south (including the Gulf of Thailand), the central plains, and of course, Bangkok. Each region has its own cooking style according to available ingredients and local tastes. Try sampling recipes from the various regions to get a feeling for Thai cooking as a whole. If you’re like me, you will find your culinary instincts relate best to some areas more than others. This, in turn, will give you a clue as to where you might like to travel if ever you have a chance to visit Thailand and taste Thai food at its magnificent source. The North (including the city of Chiangmai)

Until the late 1800’s, this region of Thailand existed almost as a separate kingdom, with a fortress composed of rivers, mountains, and trees.

Within this isolation, the northern Thai people developed a distinct dialect as well as their own unique style of cooking. Unlike the south, here there are no coconut trees—hence no coconut milk. Fish is also hard to come by in this landscape of hills, valleys, and farmland. Red meat of all kinds is more common here, along with various vegetable dishes (both raw and cooked). Sticky rice is eaten daily, not necessarily as a dessert (like in other regions), but to accompany these spicy meat dishes. Here you will find an abundance of pork, chicken, and beef curries, seasoned both with traditional Thai seasonings as well as wild herbs that come from the surrounding countryside. Other dishes from northern Thailand include various types of spicy dips used to add flavor to raw vegetables, or used as a “wrap” with lettuce leaves or other local greens.

The Northeast : The Northeast is perhaps the poorest region of Thailand, also known as Issaan. Droughts are common, and the heat during the day can be oppressive. Like the north, fish and coconut milk are not readily available for everyday home cooking. When animals are eaten, no part is left to waste. Beef (including tongue, stomach, intestines, heart, and liver) is common, as are chicken, pork, and even boar. Cooking methods here include much roasting or broiling. Clear curries (without coconut milk) are popular, while the most famous dish of the region is Green Papaya Salad, often eaten with sticky rice.

The South (including the Gulf of Thailand) : The region south of the capital forms a long peninsula that joins with Malaysia. A long mountain range follows the peninsula from north to south, while palm trees and white-sand beaches line the coast. Just off the western side of the peninsula lie a plethora of islands, many of them famous (such as Phuket) for attracting millions of international tourists each year. Fishing is another main industry. The coastal area on the eastern, gulf side is also known for fishing as well as the large-scale production of fish sauce one of the most important ingredients in Thai cooking. With its abundance of fresh fish and coconuts, southern cooking tends to be rich in seafood and coconut milk-based curries. Desserts consist mainly of fresh fruit, such as pineapple and papaya.

The Central Plains Known as one of the great rice bowls of Asia, the central plains make up the heartland of Thailand, consisting of fertile rice farms. Originally this region was a swamp, and it is still prone to flooding during monsoon season. However, this abundance of water also allows for easier rice production. From this region, tonnes of fragrant, jasmine scented rice are exported around the world each year. The cooking in this region includes rice noodles, usually eaten for lunch or as a snack, the most famous of which is Pad Thai. Protein in this region varies from beef to chicken and fish, and desserts made with banana and mango are popular.

Bangkok : It has been said that in Bangkok there are more food establishments per square mile than anywhere else on earth. And if you were to visit Bangkok, you would believe this claim to be true. The city seems to revolve around food. Everywhere there are indoor and outdoor eateries, as well as “fast food” stalls on most street corners (note that fast food in Thailand consists of snacks such as satay sticks, spring rolls, fish cakes, etc…). In Bangkok, food from every region of the country is represented, with the addition of “palace food” and another cuisine which is a merging of Thai and Chinese cooking styles.

The Chinese presence is strong in Bangkok, with a thriving Chinatown that is a must-see for visitors. Here one can find Thai versions of sweet-and-sour dishes, stir fries, noodles, chicken-rice, and various other traditional Chinese meals.

Palace-style cooking is more refined in flavour than Thai home cooking, and especially in presentation, with intricately carved vegetables (often made into flowers) decorating each dish or included within the dish itself.

One last food item that must be sampled on a trip to Bangkok is Thai dessert. Here you will find hundreds of cakes, puddings, jellies, and other desserts, most made from a base of coconut, rice, egg, and sugar. As is the case with savory dishes, Thai desserts also display the difference between palace style and home cooking—some are beautifully made, while others appear almost repugnant. One such example is something called Sweet Blackened Jelly, made from the “Grass jelly or Leaf jelly”. However, don’t let appearances put you off. I’ve never tasted a Thai dessert that didn’t send me straight to heaven!

Source : http://thaifood.about.com (Author : Darlene Schmidt)

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Deep fried pork with crab meat (Hoy Jor)

2010-07-22T01:41:00.000-07:00

Deep fried pork with crab meat wrapped in dried bean curd or “Hoy Jor” in Thai. This recipe made from pork, shrimp and crab mixed together and wrapper in bean curd sheet and tied with string and steamed, then cut and fried before serve. We serve this “Hoy Jor” as a appetizers or snack. And also used to make offerings to the various festival traditions of Thai-Chinese.

Ingredients:

50 g Crab Meat Minced
50 g Shrimps Meat Minced
200 g Pork Minced With Fat
20 g Chopped Spring Onion
10 g Chopped Garlic
10 g Coriander Root
1 Teaspoon Black Pepper
1 Teaspoon Salt
3 Tablespoons Wheat Flour
1 Tablespoon Cassava Starch Flour
1 Tablespoon White Wine
1 Tablespoon Light Soy Sauce
2 Eggs
4-5 Sheets Bean Curd
Oil for Deep Frying

Preparation:

In a food processor, blend all three meats together, add the spring onions, garlic coriander root, black pepper, salt, flour, cassava starch, white wine, eggs and light soy together and blend some more. For this you want a fairly course mixture.
Soak the bean curd sheets in water for 30 seconds.
Lay out the sheet, spoon the pork mixture along the short side slightly in from the edge.
Roll up the sheet, you want the sheet several layers thick so that it doesn't break.
Tie pieces of string at regular lengths to form balls, you can see this in the photograph.
Steam for 10 minutes, remove and leave so that any water drains off.
Cut off the string, and cut into the balls.
Heat the oil to medium hot. Fry the balls until they go brown and crispy.
Serve With Plum Sauce, Chicken Sauce, Lettuce, Tomato