Poo Pad Hua Hom Yai

Ingredients:
1 cup crabmeat, a large crab, broken up, or "loose" crabmeat
2 eggs, preferably duck
½ cup hom yai (white onion), diced
½ cup khuen chai (Chinese celery)
½ cup ton hom (spring onion), sliced thi
2 tablespoon kratiem (garlic), chopped
1 teaspoon nam pla

Whisk the eggs with the fish sauce.

Place a wok or skillet over medium low heat and sauté the onion and garlic in a little oil until golden and translucent. Add the crabmeat, and stir fry

until nearly cooked through.

Drizzle in the eggs, using the spatula in a brisk chopping motion to break up the cooked eggs into filaments, then add the remaining ingredients.

Alternatively cook the eggs to form a thin omelette, and then roll it up and slice it, adding the slices of egg to the cooking crabmeat when nearly

cooked.

This is a "one plate" dish served on its own as a light breakfast, or luncheon dish, or with other items as part of a Thai dinner.


Thank You : http://www.ezythaicooking.com/free_recipes.htm

Tom yum po-tak ta-lay

Ingredients:

* 100 grams green mussel, cleaned

* 100 grams crab, chopped into small pieces

* 80 grams red sea bass , sliced

* 80 grams squid, scored and sliced

* 80 grams medium-sized shrimps, cleaned, shelled and deviened

* 1/4 cup mushrooms, peel black skin and cut in half

* 2 tablespoons galangal, sliced

* 2 tablespoons fish sauce

* 3 tablespoons lime juice

* 5-10 chillies, crushed

* 2 lemomgrass, sliced 2 inch long and crushed

* 3 kaffir lime leaves, shredded

* 1/2 cup basil leaves

* 2 cup vegetable stock or water

* coriander leaves (for garnishing)


Method:

1. Heat vegetable stock or water in a big pot. Wait until boiling, add lemongrass, galangal and kaffir lime leaves then wait for another 5 minutes.

2. Add green mussel, crab, red sea bass, squid, shrimps and mushrooms in the boiling water for 4 minutes or until all ingredients cooked.

3. Add basil and fish sauce, lime juice, crushed chilies. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves and serve immediately with hot steamed rice.


Thank You : http://www.ezythaicooking.com/free_recipes.htm

Thai Food: Tom Yum (Hot and Sour Squid Soup)

Koong rad sauce ma-kam

Ingredients:

* 500 grams shrimps, cleaned, and shelled

* 3 tablespoons tapioca flour

* 2 tablespoons fried shallot

* 1 tablespoon fried garlic

* 3 tablespoons fish sauce

* 1 tablespoon sugar

* 1/2 teaspoon chopped chilli

* 1/4 cup tamarind juice

* 1 teaspoon vinegar

* 3 cups cooking oil for deep frying

* coriander leaves (for garnishing)

* fresh vegetables (cucumbers, tomato, etc.)

Method:

1.Toss the prepared shrimps in the tapioca flour until thoroughly coated.

2. Heat oil in a wok over medium heat. Then deep fry shrimps until crispy and golden. Remove and drain. Transfer to a serving plate

3. To make the tamarind sauce : Heat a pot over low heat, add the tamarind juice, vinegar, fish sauce, and sugar. Stir until the sauce is thickened. Then add chilli, shallot and garlic. Stir until all ingredients mixed well.

4. Pour the tamarind sauce over the fried shrimps. Garnish with coriander leaves and serve immediately with fresh vegetables.


Thank You : http://www.ezythaicooking.com/free_recipes.htm

Dried Fish Maw Spicy Salad

Ingredients:
3 ½ ounces (100 grams) grapaow pla
1 ½ ounces (50 grams) chicken meat
2 tablespoons cashew nuts, fried
1 pomelo or grapefruit
½ teaspoon prik ki nu chile powder
1 teaspoon nam prik pao
½ cup oil to fry the grapaow pla
½ teaspoon lime juice
1 teaspoon good nam pla

Method:
Slice the grapaow pla in approximately 1 inch pieces and fry in hot oil until golden and crispy. Steam chicken meat until cooked. Tear into small pieces. Mix grapaow pla with nam prik pao, lime juice, nam pla, and add chicken meat, pomelo and chile powder. Season to taste and sprinkle with lime and cashew nuts.

Thank You : http://www.ezythaicooking.com/free_recipes.htm

Pla meuk pad kai kem

Thai Recipe Ingredients

* 350 gram squid, cleaned and cut into well pieces

* 3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]

* 1 spring onion, cut into 1" length

* 1 red chili, cut diagnally

* 5 garlic cloves, minced

* 2 tablespoons oyster sauce

* 1/2 tablespoon fish sauce

* 1/2 tablespoon soy sauce

* 1 teaspoon sugar

* 1 tablespoon roasted chili paste

* 1/4 teaspoon pepper powder

* cooking oil


Thai Food Preparations

1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.

2. Heat oil in a wok over medium heat. Add garlic and stir fry until golden. Then add spring onions and squid.

3. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.

4. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.

5. Transfer to a serving dish. Garnish with sliced red chili and serve immediately with hot steamed rice.

Thank You : http://www.ezythaicooking.com/free_recipes.htm

Simple Thai Chicken Curry

Ingredients:

* 2 large chicken breasts, cubed
* 1 stem lemongrass, roughly chopped
* 2 kaffir lime leaves
* 2 potatoes, peeled and cubed
* 1 red pepper, cored, deseeded and chopped
* 8 cherry tomatoes
* Handful coriander leaves, roughly chopped

Curry paste

* 1-2 red chillies
* 1 small onion
* 2" root ginger, peeled and grated
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* ¼ teaspoon freshly ground nutmeg
* 1 teaspoon turmeric
* 3 tablespoons fish sauce
* 1 tablespoon brown sugar
* 4 kaffir lime leaves, finely chopped
* 1 tablespoon lime juice
* 1 tablespoon tomato puree
* ½ pint coconut milk

Method:
Pre-heat the oven to 190oC, gas mark 5.

Place all the curry paste ingredients in a liquidiser and whiz until well-blended and smooth. Mix with chicken cubes, lime leaves and chopped lemongrass, put in a casserole dish and cook for about 45 minutes.

Add the potatoes, pepper and tomatoes, and mix before returning to the oven for another 20 minutes or until both the chicken and the potatoes are cooked.

Adjust the seasoning to taste adding more fish sauce if necessary. If it's too salty, add extra lime juice.

Serve garnished with coriander.