Thai healthy foods

Yum Hoi Mang Pu

2012-01-11T19:12:00.004+07:00

Ingredients:
1 cup mussel meat. (You can buy mussel meat or mussels on the half-shell- but mussel meat is far easier to work with.)
2 tablespoons fresh lemongrass, finely sliced lengthwise and in one inch strips
1/4 cup finely sliced shallots
10 Prick Kee Noo (Thai chilies) (Use flat side of a knife to flatten them so that their seeds break through the skin.)
1 head of lettuce (for the garnish)
Hand full of fresh mint leaves
2 tablespoons fish sauce
2 tablespoons lemon juice

Preparation:
1. Clean your mussels, and rinse them in water.
2. Using a small pot, bring some water to a boil, and add in the mussels. Boil them for a few minutes until done.
3. Strain the mussels, and put them aside.
4. Remove the water from the pot, and then add in all of the other items, followed by the mussels, and stir.

refer from:All thai food

Dried Fish Maw Spicy Salad

2011-09-01T06:50:00.003+07:00

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

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

refer http://www.panix.com

Red Curry Shrimp with Kaffir Lime Leaves and Basil)

2010-11-07T14:26:00.003+07:00

Ingredients:
1 pound medium shrimp
3 orange or red serrano, jalapeño, or fresno peppers
1 cup rich unsweetened coconut cream (preferably Mae Ploy or Chao Koh brand-spoon the thickest cream off the top of an unshaken can of coconut milk)
2 to 3 tablespoons red curry paste
nam plah, as needed (some packaged curry pastes are already heavily salted)
2 teaspoons palm sugar, or to taste
8 kaffir lime leaves, very finely slivered
½ to 1 cup Thai basil leaves (bai horapa)
1 to 2 short sprigs of Thai basil (bai horapa) with purple flower buds, for garnish

Method:
Shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen. Rinse and drain well, and let sit at room temperature for 20 minutes before cooking.

Cut two of the three red peppers into thin rounds, including seeds, and pound with a mortar and pestle to a coarse paste. Cut other pepper with seeds into fine inch-long slivers.

Heat 2/3 cup coconut cream in a wok or skillet over high heat. When it has warmed to a smooth consistency, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it is thick and bubbly and the oil begins to separate from the cream. Add curry paste, mushing it into the cream and fry, with stirring, over medium-high heat for a few minutes, until it is aromatic and darker in color; and the mixture is very thick.

Increase heat to high and add the remaining 1/3 cup coconut cream, stirring to make a thick, well-blended sauce. Season to taste with fish sauce and palm sugar: Stir well to melt sugar and blend seasonings. Toss in shrimp and cook in the sauce, stirring frequently. When most of them have lost their raw pink color on the outside, stir in the crushed chillies and kaffir lime leaves. Stir-fry 10 to 15 seconds before adding basil and slivered chilli. Stir well to wilt basil and, when shrimp are just cooked through, turn off heat.

Pummelo Salad

2010-10-02T13:16:00.002+07:00

Ingredients:
4 Servings
-------------------
5 shrimp, peeled, deveined
Water, as needed
1 Tbl tamarind pulp
2 Tbl oil
2 shallots, finely sliced
6 garlic cloves, finely sliced
2 Tbl fish sauce
1 Tbl lime juice
1 Tbl palm sugar
1 Tbl Thai red chile paste
1 1/4 LB pummelo - (abt 2 1/2 cups)
6 Oz cooked boneless skinless chicken, shredded
2 Tbl toasted coconut, Shredded
1 Tbl ground roasted peanuts, for garnish
4 dried Thai red chiles, for garnish

Method:

Add shrimp to small pan of simmering water and cook 2 minutes; drain and set aside. Place tamarind pulp in small bowl and add about 3 tablespoons warm water. Soak 20 minutes, stirring to help dissolve lump. Pour liquid through small, fine-meshed strainer into another small bowl and set aside. Heat oil in wok or frying pan over medium-high heat and fry shallots until crispy, 1 to 2 minutes; remove with slotted spoon and set aside. Fry garlic over medium heat until crispy, 1 to 2 minutes; remove and set aside. Cut pummelo into segments, remove membranes and shred. In large bowl, mix 1 tablespoon tamarind liquid (reserving rest for future use), along with fish sauce, lime juice, palm sugar and chile paste. Add pummelos, chicken, shrimp and coconut and toss to coat thoroughly. Serve garnished with peanuts, dried chiles, fried shallots and fried garlic. This recipe yields 4 servings. Each serving: 242 calories; 469 mg sodium; 49 mg cholesterol; 10 grams fat; 23 grams carbohydrates; 18 grams protein; 0.48 gram fiber. Comments: Ingredients such as tamarind pulp and palm sugar are available at Thai and other Asian groceries. From India to the Philippines, many Asians make pummelo salads

STIR FRIED GREEN MUSSELS WITH ROASTED CHILI PASTE

2010-08-20T11:32:00.002+07:00

Ingredients:

-450 grams fresh green mussels, cleaned well

- 1 teaspoon sugar

- 3 tablespoons vegetable oil

- 1/2 cup sweet basil leaves

- 2 tablespoons roasted chilli paste

- 4 fresh chillies, cut into long strips

- 2 teaspoons garlic, finely chopped

- 1 tablespoon fish sauce

Method:

1. Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.

2. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.

3. Add cooked green mussels and stir for a 20 seconds. Then add fish sauce, sugar, chili and roasted chilli paste.

4. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with hot steamed rice.

Pla pad kuen-shai

2010-07-11T16:27:00.002+07:00

Ingredients

* 300 grams fish fillets, cut into well pieces

* 2 tablespoons minced garlic

* 100 grams scallion, cut into 1" long

* 150 grams chinese celery, cut into 1" long

* 2 red chili peppers, sliced diagnally

* 1/2 cup soup (or water)

* 2 tablespoons soy sauce

* 2 tablespoon soya bean sauce

* 1 tablespoon oyster sauce

* 1/2 teaspoon sugar

* 1/2 teaspoon ground pepper

* cooking oil

Preparations

1. Heat oil in a wok over medium heat. Add fish fillets. Fry until golden and crispy. Remove, drain and set aside.

2. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Then add fried fish, scallion, red chilli and chinese celery. Stir fry for a few minutes.

3. Season with oyster sauce, soya bean sauce, soy sauce, sugar and ground pepper. Add soup and turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a serving plate. Serve immediately with hot steamed rice.

Chamwg pork curry leaves

2010-06-22T15:54:00.001+07:00

Ingredients:
1. Vegetable oil 2 tbsp.
2. Streaky pork. 500 g.
3 a pound the curry 2 tbsp.
4. Sugar bucket 1 tbsp.
5. Makamepiik water 2 tbsp.
6 fish sauce 1-2 tbsp.
7. Chamwg leaves 1 tgwitwg.
8. Water 1,000 ml.

Preparation:
1. The power set pot. Enter into the hot oil. Streaky pork into place. To put tight enough.
2. Add spices to pound it down. And the fried pork with onion.
3. Season with sugar, fish sauce, fried Makamepiik bucket of water to another.
4. Enter an Chamwg down enough to put an Chamwg grief.
5. Add boiling water into the fire to boil reduce heat to medium fire until tender pork. And a little water enough.
6. Savor again to leave the seasoned sweet.
7. Serve immediately with dip cup cooked rice place.

Chamwg curry flavoring.
1. Some dried chilli, roasted elephant split blocks 5 tablet.
2. Shallot roasted 3 heads.
3. Thai garlic roasted lamb shell 10 segment.
4. Galangal, roasted Soi 1 tbsp.
5. Shrimp paste and then grilled 1 tbsp

How to do.
Pound infant all the details. Chamwg hold a curry.

see-krong moo ob num-peung

2010-05-30T21:27:00.002+07:00

Ingredients

* 800 grams pork spare ribs, cleaned and chopped into well pieces

* 3 tablespoons honey

* 1 tablespoon sugar

* 1 tablespoon red wine (or cooking wine)

* 1/4 teaspoon salt

* 1/4 teaspoon powder pepper

* 4 cup water

* coriander leaves (for garnishing)

* cooking oil

Preparations

1. Heat oil in a wok. Wait until hot then add pork spare ribs, fry until nearly cooked. Remove from heat and drain.

3. Heat water in a big pot over medium heat, wait until boiling then add fried pork spare ribs.

4. Add the rest ingredients, and turn down to low heat. Simmer for 30-40 minutes until the spare ribs are tender. Remove from heat.

5. Transfer to the serving plate. Garnish on top with coriander leaves. Serve immediately with hot steamed rice.

Refer : www.ezythaicooking.com

Mix boiled egg

2010-05-01T15:37:00.001+07:00

Ingredients:
5 egg cook eggs.
Shallot Soi 1 / 4 cup.
Sour raw mango chopped 1 / 4 cup.
Peppermint leaves 1 / 4 cup.
Split long blocks from onion 1 / 2 inch 2 tbsp.
Kerosene and vegetable cabbage carrot Soi Soi for sales vice cup sage for decoration.

Water mix:
Lime juice 3 tbsp.
Pickled garlic 2 tbsp thin SOI.
Salt 1 tsp pepper.
Red pepper 4 split tablets.

How to do:
1. A mix of water mixed with lime juice, salt and pepper garlic pickle cup insert.
2. Boiled egg shell. Then split a pair of thick egg 1 / 4 inch insert cup held by the Vice lettuce. Soi Soi cabbage and carrot.
3. Insert Shallot mango leaves from sage and onion into the bowl with water and gently mix mash enough around.
4. Lap pour on boiled egg cup. Serve with peppermint essence of balance.

HOT AND SOUR CURRY WITH SHRIMPS

2010-04-25T23:24:00.002+07:00

Ingredients
The medium shrimp 8-10 (cleaning, shell).
200 g fish muscle.
Chilli beef 4 tbsp.
Makamepiik water 4 tbsp.
Fish sauce 3 tbsp.
Sugar 1 tsp.
Lime juice.
1 Chaam grip.
3 egg foam (used for making omelette Chaam).

How to do step by step.

1. The fish to meat cooked in boiling water to scald. Then fish out the meat to be soft ground (if the bone is removed as well), then the fish meat to pound the mortar into the chili as well Chilli beef Are prepared to bring forth the next step.
2. Boil water in pot wait until boiling. Add chili is mixed with meat, fish Chilli beef (Step 1) Wait until boil seasoning with fish sauce, tamarind water and sugar.
3. Chaam add shrimp and omelet. (How to make omelette Chaam see below), wait until boiling kang som again if power is off like sour lemon water may be added. When seasoning as needed and then get put cup. And serve immediately with hot cooked rice.

How to make omelette Chaam:.
1. Chaam clear, clean and cool to take out a leaflet. Split a length of approximately 1 inch.
2. The egg to the strike and put in bowl. People yolk and egg white together. Then add the split Chaam already. People to re-Chaam and eggs and mix well.
3. Set in the oil pan on a medium fire. Add eggs and fry into Chaam. Wait until well cooked yellow. Turn off the light and bring it to drain oil. Split a small square. And used in cooking with kang som. Eat with chili or any other time.

HOT AND SOUR CURRY WITH SHRIMPS + ACACIA OMELETTE

2010-04-08T22:49:00.002+07:00

Ingredients
The medium shrimp 8-10 (cleaning, shell).
200 g fish muscle.
Chilli beef 4 tbsp.
Makamepiik water 4 tbsp.
Fish sauce 3 tbsp.
Sugar 1 tsp.
Lime juice.
1 Chaam grip.
3 egg foam (used for making omelette Chaam).

How to do step by step.

1. The fish to meat cooked in boiling water to scald. Then fish out the meat to be soft ground (if the bone is removed as well), then the fish meat to pound the mortar into the chili as well Chilli beef Are prepared to bring forth the next step.
2. Boil water in pot wait until boiling. Add chili is mixed with meat, fish Chilli beef (Step 1) Wait until boil seasoning with fish sauce, tamarind water and sugar.
3. Chaam add shrimp and omelet. (How to make omelette Chaam see below), wait until boiling kang som again if power is off like sour lemon water may be added. When seasoning as needed and then get put cup. And serve immediately with hot cooked rice.

How to make omelette Chaam:
1. Chaam clear, clean and cool to take out a leaflet. Split a length of approximately 1 inch.
2. The egg to the strike and put in bowl. People yolk and egg white together. Then add the split Chaam already. People to re-Chaam and eggs and mix well.
3. Set in the oil pan on a medium fire. Add eggs and fry into Chaam. Wait until well cooked yellow. Turn off the light and bring it to drain oil. Split a small square. And used in cooking with kang som. Eat with chili or any other time.

Mix boiled egg

2010-03-25T20:13:00.001+07:00

Fried Eggs in Clear Soup

2010-03-14T18:40:00.002+07:00

Fried Egg in Clear Soup Ingredients

1. 200 grams ground pork

2. 100 grams vermicelli noodle (optional)

3. 6 eggs, beaten 1 cup oil

4. 1 tablespoon. crispy fried chopped garlic (for topping)

5. 1 cup thin sliced onions

6. 6 cups chicken stock or water

7. 1/ 3 cup fish sauce

8. 1/8 teaspoon white pepper

9. 300 grams chinese cabbage, cut into well pieces

10. 2 spring onions cut into 1 inch long pieces

Preparations
1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.

2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.

3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.

4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.

STEWED PORK AND EGG WITH FIVE SPICES

2010-03-01T10:16:00.002+07:00

Ingredients

Be it pork 400 g (split length 2 "thick and 1").
3 egg foam.
3 from coriander.
Cisco stops that white 3 tbsp.
Cisco stops that black 1 tbsp.
Sugar 4 tbsp.
Pot-stewed powder 1 / 2 tablespoon.
3 garlic break lobe.
Pepper seed 1 tsp.
Vegetable oil 1 tbsp.
3 Tgwitwg water.

Method:
1. Boil water in pot of boiling water, wait until the eggs are put into boiled until cooked. The egg shell come prepared.
2. Put oil in the pan and set fire to. Add garlic and pepper into the onion and stir-fry. Then add pork stir-fry until almost cooked down.
3. Add flour pot-stewed, Cisco stops that black, Cisco stops that White, boiled egg, sugar and water to. Boiled with light light about 30 minutes to turn off the light.
4. Lap put make a cup coriander. Serve immediately with hot cooked rice.

Tom yum po-tak ta-lay

2010-02-10T16:20:00.002+07:00

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.

Boiled Chicken in Spicy Sauce

2010-02-04T21:21:00.002+07:00

Ingredients

* 500 gms Chicken Breast with Skin
* 1-2 Coriander Root
* 2-3 Garlic Cloves
* 1/2 Teaspoon Peppercorns
* 3 Tablespoons Light Soy Sauce
* 2 Tablespoons Butter
* 500 ml Water
* 1 Chicken Stock Cube

Preparation

1. Clean the chicken breast and add the light soy sauce.
2. Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes.
3. Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavour, not to cook the chicken.
4. Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer. Simmer until the water has reduced by half.
5. During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too.
6. Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.

Ingredients for Sauce

* 5 Chillies
* 1 Garlic Clove
* 1 Teaspoon Sugar
* 1/2 Teaspoon Salt
* 1 Tablespoon Dark Soy Sauce

Preparation

1. Mix chillies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.

2. You can spoon this sauce over the chicken, as I’ve done for the photograph, or if some of your guests don’t like spicy chilli, you can serve it as a side sauce.

Peek kai yud sai

2010-01-31T08:50:00.003+07:00

Ingredients

* 8 - 10 chicken wings

* 200 grams minced pork

* 200 grams medium-sized shrimps, cleaned, shelled, deviened, and cut into small pieces

* 5 coriander roots

* 10 peppercorns

* 3 tablespoons minced garlic

* 2 tablespoons soy sauce

* 1/2 teaspoon sugar

* cooking oil

* dipping sauce (tomato sauce, chili sauce, plum sauce)

* fresh vegetables (cucumber, tomato, etc.)

Preparations

1. Grind coriander root, garlic and peppercorn in a mortar and pound until mixed thoroughly (or using food processor). Then mixed with minced pork, shrimps, soy sauce and sugar. Let marinate for 30 minutes.

2. Wash chicken wings in clean water and take out the bone (be careful not to make the skin torn).

3. Put in the marinated mixture inside the chicken wings (already deboned).

4. Heat oil in a wok over medium heat. Add stuffed chicken wings, and fry until golden and crispy. Remove and drain.

5. Arrange fried stuffed chicken wings with prepared vegetables. Serve immediately with dipping sauce and hot steamed rice.

Bamboo Shoot Yum

2010-01-17T08:03:00.002+07:00

Ingredients:
2 tablespoons toasted rice
½ lime
1 teaspoon ground dried chili pepper
2 green onion, sliced
1 teaspoon fish sauce
½ bottle bamboo shoots

Method:
1.The bamboo shoots for this dish come is a bottle or jar that indicates bamboo shoots in/with bai yanang leaves. The shoots are partially shredded. But you will need to shred it all the way through to produce independent strands. Boil the shredded bamboo shoots in water or its juice. Remove from heat after boiled.

2.Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.

3.Add more chili pepper, if you like it hot. If you find that you overseason the dish, add more ground toasted rice to tone down the seasonings.

4.Serve with sticky rice.

Thai Red Curry Soup with Prawns

2010-01-13T20:00:00.001+07:00

Ingredients:
2 cups dry white wine
Bottom 4 inches of 3 fresh lemon grass stalks, thinly sliced
1-tablespoon matchstick size pieces peeled fresh ginger
2 cloves garlic, minced
4 cups bottled clam juice
4 cups canned, unsweetened coconut milk
2 teaspoons red curry paste
1 teaspoon grated lime peel
3 tablespoons corn starch
2 tablespoons water
¼ cup thinly sliced fresh basil
1 tablespoon lemon juice
8 ounces snapper fillet, cut into ½-inch cubes
16 medium uncooked shrimp, peeled, deveined, and halved

Method:
1.Combine the wine, lemongrass, ginger, and garlic in a large, heavy-duty saucepan. Bring
to a boil over medium-high heat.

2.Add the clam juice and coconut milk and simmer about 15 minutes.

3.Stir in the curry paste and lime peel.

4.Mix the cornstarch and water in small bowl until smooth. Add to the soup and bring to a
boil, stirring. Reduce heat and simmer 5 minutes, stirring occasionally.

5.Add the basil, lemon juice, fish and shrimp; simmer just until the fish is cooked through,
about 2 minutes. Season to taste and serve.

Serves 6-8

Mixed Fruit Salad with Prawns

2010-01-06T21:32:00.002+07:00

Ingredient

3 prawns
1/4 cup fresh pineapple cut bite-size
1/4 cup green or red apple cut bite-size
1/4 cup or red grapes cut bite-size
1/4 cup grapefruit or orange wedges
1 tsp ground dried coconut
2 tbsp unsalted roasted peanuts
1/4 cup fresh mint leaves
1 tsp tom yum (chili shrimp) paste
1 tsp deep fried dried garlic
1 tsp soy or fish sauce
2 tsp lemon juice
1/2 tsp palm sugar
1 tb fish sauce

Takes 40 minutes
Method:
1. Remove the shells and the veins from the prawns, rinse them and sprinkle them with salt and dust with flour.
2. Deep fry the prawns in cooking oil until golden brown, and set aside.
3. Cut the apple bitesize and place the pieces in coldwater with lemon juice for about 20 seconds to prevent discoloring. Then remove and drain them.
4. Now put the tom yum paste in a bowl , lemon juice, soy or fish sauce, palm sugar, fried garlic and mix well
5. Add all fruit, dried coconut, roasted unsalted peanuts, mint leaves, fresh chili. Mix well.

Green Curry Shrimp (Stir fried Shrimp) - Thai Food Recipe

2009-12-29T20:35:00.000+07:00

Prawn and Pineapple Curry

2009-12-27T06:17:00.003+07:00

Ingredients:
1 tablespoon kratiem (garlic), finely chopped
2 tablespoon red curry paste
2 tablespoon chopped tomato
2 c coconut milk
1 c pineapple, (cubed or pulped)
4 tablespoon fish sauce
2 teaspoon palm sugar
1 teaspoon lime juice
16 prawns about 3 inches long
3 bai makrut (lime leaves),slivered (or 1 tablespoon lime zest)
1 tablespoon prik ki nu daeng (red birds-eye chilis), slivered
15 bai kaprao (holy basil leaves).

Method:
The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that i an attractive complement to the shrimp.

If you want to be a little fancy you can serve it in pineapple skin bowls. method

Peel, devein, and behead the shrimp, leaving only the small tail shells on.

Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes.

In a little oil in a medium hot wok, briefly sauté the garlic and basil, removing it and reserving it when the aroma is fully developed.

Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar, and stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque.

Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sautéd garlic and basil to the pan.

Transfer to a serving dish and serve with steamed jasmine rice.

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

Grilled Fish Salted

2009-12-26T04:49:00.002+07:00

Prepare:

1 tilapia fish (also known as Nile Perch) Can use any other gentle tasting fish as substitute.
1/2 cup rock salt
1/3 cup wheat flour
1 group lemongrass
2 pandanus leaves

Sauce:

2 tbsp. minced garlic
2 tbsp. minced chili pepper
1/2 tsp. sugar
2 tbsp. lemon juice
2 tbsp. fish sauce
1 tbsp. hot water
1 tsp. minced coriander root

Cooking Instructions:

1. Clean the fish very well. Open its stomach, throw away the inside parts and clean.

2. Crush the lemongrass and pandanus leaves. Fold and tuck it inside the stomach.

3. Mix wheat flour and salt together. Add 3 tbsp. water.

4. Cover all over the fish with the mixed.

5. Grill it. You should check it often because cooking time is vary, depending the heat you make.

6. If the meat still clear, the fish is not ready yet. The meat should be totally white but make sure the meat is still soft. When you over cook it the meat will be hard and it doesn't taste sweet at all.

7. Mix the sauce ingredients altogether. Add more or less spice as you like. Then, dress it with mint or coriander leaves.

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

Goong Tod Kra Thiam Phrik Thai

2009-12-23T18:00:00.001+07:00

INGREDIENTS
3 shrimps shelled and deveined
2 tsp. chopped garlic
1 tbsp. scallion, cut into pieces
2 tsp. thin soy sauce
1 tsp. oyster sauce
¼ tsp. sugar
¼ tsp. ground pepper
2 ½ tbsp. vegetable oil

METHOD
1.Stir fry garlic in the oil over medium heat. Add the shrimps and toss until they are coated with garlic.

2.Season with thin soy sauce, ground pepper, oyster sauce and sugar.

3.Add the scallion and mix well.

4.Serve on the plate with steamed vegetables.

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

Spicy Sardine Salad

2009-12-19T19:41:00.002+07:00

Ingredient for 2 People
2 Cans of Sardines in Oil
2 Teaspoons of Tomato Puré
20 gms Lemon Grass
20 gms Coriander Leaves
50 gms Onion
2 Red Chillis
2 Bird Chillis
1 Tablespoon Lemon Juice
1 Tablespoon Fish Sauce

Preparation
1. Remove the sardines from the can.
2. Mix the oil from the can with the tomato puré in a small mixing bowl.
3. Slice the onion, lemon grass, and chilles, and add to the bowl.
4. Add the fish sauce and lemon juice and mix all the ingredients together well.
5. Pour over the sardines.
6. Chop the coriander put around the edge of the sardine plate.

Serve With
Hot rice or salads.

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

yum kana koong sod

2009-12-17T08:31:00.001+07:00

Ingredients:

* 5-8 medium-sized shrimps, cleaned, shelled, and deveined

* 200 grams minced pork (or chicken)

* chinese kale, 25 pieces of 1 cm. long

* 2 tomatoes, cut into well pieces

* 2 tablespoons finely chopped red shallot

* 1 tablespoon fish sauce

* 1 1/2 tablespoon sugar

* 2 tablespoons lime juice

* 5-8 chilies, smashed and coarsely chopped

* mint leaves (for garnishing)

Preparations:

1. Heat water in a pot over medium heat. Add chinese kale and scald until soft and cooked. Remove and drain. Then add shrimp and scald until nearly cooked. Remove and drain. Set aside.

2. Add minced pork (or chicken) in the same pot. Wait until cooked, remove and drain.

3. Prepare the salad dressing : Mix together fish sauce, sugar, lime juice, chili and red shallot. Stir until the sugar is dissolved and all ingredients mixed thoroughly.

4. In a big bowl, mix together all ingredients with prepared salad dressing. Stir until mixed well. Transfer to a serving plate. Sprinkle with mint leaves. Serve immediately with hot steamed rice.

Refer :www.ezythaicooking.com

sai-ua

2009-12-15T19:57:00.002+07:00

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 kaeng khua chilli paste.

Other ingredients are added to acheive the desired flavor, and finely, the sausage was grilled for many hours over a smoky coconut husk fire until the meat was cooked and acquired a special aroma. Nowadays, to hasten the process, the sausage is first fried and then baked.

It is served in fairly thick slices and eaten with preserved ginger and fresh vegetables such as green shallots, corianders, and hot chilles.

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Kang som pae-sa pla

2009-12-07T15:47:00.002+07:00

Ingredients:

* 2 tablespoons hot and sour curry paste

* 2 cups water mimosa (or any vegetable)

* 1 fish (any meaty white fish) weight 400-500 grams

* 2 teaspoons palm sugar

* 2 tablespoons fish sauce

* 3 tablespoons tamarind concentrate

* 3 cups soup (or water)

* fresh vegetables (string bean, baby corn, cabbage, etc. )

Preparations:

1. Wash the fish in clean water. Remove inside parts and cut the fish into well pieces.

2. Heat soup (or water) in a pot over medium heat. Wait until hot, add hot and sour curry paste and stir it.

3. Wait until the soup is boiling again, add fish into the pot. Leave and do not stir it until nearly done, otherwise the soup will have bad smell. Then season with sugar, fish sauce and tamarind concentrate. (If you do not want to boil the fish, you can fry it and put in the soup instead)

4. Add prepared vegetables and wait until the soup is boiling again and the vegatables done. Remove from heat.

5. Transfer to a serving bowl. Serve immediately with hot steamed rice.

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Choo-chee

2009-12-06T15:32:00.002+07:00

Ingredient

1 teaspoon sea salt
6 garlic cloves, minced
1 tablespoon minced cilantro roots and stems
1 dried New Mexico (or California) chile, softened in warm water and seeded
15 dried de arbol or Japones chiles, softened in warm water
1 tablespoon dried shrimp, softened in warm water and pureed (optional)
½ teaspoon Thai white peppercorns, dry roasted, and ground
½ teaspoon caraway seeds, dry roasted, and ground
1 teaspoon minced galangal, or 1 tablespoon minced fresh ginger as a substitute
1 lemongrass stalk, green parts and hard outer layers removed, minced
1 teaspoon grated kaffir lime zest, or 1 tablespoon grated regular lime zest as a substitute
2 shallots, minced
1 tablespoon fresh grated coconut flakes
1 teaspoon fermented shrimp paste, or 1 tablespoon red miso as a substitute

Method:
Using a mortar and pestle, pound the sea salt and garlic into a paste. One at a time, add the cilantro roots and stems, chiles, dried shrimp, if desired, the peppercorns, caraway seeds, galangal, lemongrass, lime zest, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into the paste. Add the grated coconut and mix well, then add the fermented shrimp paste and mix well. The chile paste can be stored in the refrigerator for at least 1 month.

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Gaeng Som Pla

2009-12-05T15:13:00.003+07:00

Ingredients:
1 ½ pounds. fish fillets.
4 cup fish stock
3 tablespoon chopped garlic
3 tablespoon chopped shallots
3 tablespoon krachai (lesser ginger), thinly sliced
3 tablespoon mixed red and green prik chi fa (jalapeños), thinly sliced
1 teaspoon kapi (shrimp paste)
¼ cup fish sauce
¼ cup tamarind juice
1-2 tablespoon palm sugar (to taste)
2 cup very coarsely chopped green vegetables

Method:
Heat the stock to simmering point, and add all the ingredients except the fish and return it to the boil. Add the fish and simmer until the fish is cooked through. This dish can be eaten as a soup course, but as I have remarked before in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Therefore you should use a slotted spoon to remove the fish and serve it in individual bowls to the diners, the soup liquor is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot of fondue cooker to keep it hot if you wish).

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Pla meuk pad kai kem

2009-12-02T19:29:00.002+07:00

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

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

Hot Yellow Fish Curry

2009-11-30T19:49:00.002+07:00

Ingredients:
1 pound filleted fish (catfish or mackerel)
¼ cup fish sauce
½ cup shallots
½ cup crushed garlic
/12 cup prik ki mu
2 tablespoon kapi (fermented shrimp paste)
5 cups water
2 tablespoon palm sugar
1/3 cup tamarind juice
½ cup long beans
½ cup bamboo shoots

Method:
If using mackerel discard the head and tail, cut the fish in half along its belly, discard the backbone. If using catfish just chop it into chunks, and warn the diners about the bones. Briefly fry the kapi to bring out it's flavor. In a blender or food processor, place a cup of water, the fish sauce, shallots, garlic, thinly sliced prik ki nu and fermented shrimp paste. Blend to a coarse paste, and add to 4 cups of water in a saucepan and bring to a boil. Add the fish, palm sugar, tamarind juice, sliced long beans and sliced bamboo shoots. Bring to a boil, reduce the heat until it is just boiling and the fish is cooked (about 5 minutes).

Serve over Thai Jasmine rice.

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Prawns Stir with Garlic

2009-11-28T18:57:00.002+07:00

Ingredients:

* 400 grams of Cleaned Prawns
* 1 tablespoon minced coriander root
* 3 cloves garlic, crushed
* 2 1/2 teaspoons fish sauce
* 1/2 teaspoon ground pepper
* 2 teaspoons brown sugar
* 2 tablespoons oil for fry

Preparations

1. Mix together, garlic, fish sauce, sugar, pepper, coriander root and cleaned prawn, then leave to marinate for 15-25 minutes.

2. Heat oil in a wok over medium heat. Add prawns and their marinade, then stir-fry for 2-4 minutes or until the color turns to white. (Tip : to get the best taste of prawns, it must not be over cooked.)

3. Transfer to a serving dish. Garnish with sliced tomatoes and cucumber, then serve immediately.
(For 2 Serving).

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Fried Bean Curd Dressed with Oyster Sauce

2009-11-25T22:46:00.001+07:00

Prepare:

1 cup bean curd
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
1/2 cup minced pork
1/2 cup sliced carrot
1/2 cup corn flour
1/2 cup shitake mushroom
1/4 cup asparagus (cut 1 inch)
1 tbsp. minced garlic
1 sweetbell pepper (sliced)

1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
vegetable oil

Cooking Instructions:

1. Dissolve corn flour with 1/4 cup of water.

2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.

3. Put fried bean curd in a strainer.

4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.

5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.

6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.

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Stir-Fried Squid with Roasted Chili Paste

2009-11-24T16:50:00.002+07:00

Ingredients:

350 grams squid, cut into well pieces

50 grams spring onion, cut into 1/2" long

2 red or yellow chilies, cut diagnally

1/2 onion, sliced

1 1/2 teaspoon roasted chili paste

1 teaspoon soy sauce

1/2 teaspoon sugar

cooking oil

coriander leaves (for garnishing)

Preparations:

1. Heat oil in a wok over medium heat. Add squid and onion together, stir quickly until nearly cooked. (Be careful not to overcook. You will get the best taste of squid only when the squid is nearly cooked.)

2. Add roasted chili paste, soy sauce, green onion, chilies, sugar and stir fry for another 2 minute and until all ingredients mixed well.

3. Transfer to a serving dish. Garnish with coriander leaves on top and serve immediately with steamed rice.

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Crabs with Glass Noodles in Claypot

2009-11-23T16:25:00.002+07:00

Ingredients:
2 whole crabs (about 2 pounds or 1 kg)
1 tablespoon oil
7 cloves garlic, peeled and left whole
2 slices lean bacon, cut into 1 inch (2 ½ cm) pieces
2 coriander roots, cut in half
2 inches (5 cm) ginger, sliced
1 teaspoon white peppercorns, crushed
8 ounce (250 g) dried glass noodles (bean threads or cellophane noodles) soaked in cold water to soften for 5 minutes and drained
1 teaspoon butter
1 tablespoon soy sauce
2 spring onions, cut in 1 ½ inch (4-cm) lenghts
1 spring coriander leaves (cilantro)

Stock
2 cups (500 ml) Thai Chicken Stock
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon sesame oil
2 teaspoons brandy or whisky
2 teaspoons sugar

Method:

Place all the Stock ingredients in pan, bring to a boil and simmer for 5 minutes. Remove from the heat and set aside to cool.

Clean each crab by scrubbing it briskly with a brush. (If still alive, make sure the pincers are tied securedly.) Rinse well with cold water. Using a cleaver or a heavy knife, cut the crab in half, then halve it again. Chop off the pincers, crack them and set aside. Remove the shell, scrape it out and set aside any roe.

Heat the ol in a large claypot or heatproof casserole. Stir-fry the garlic over high heat till lightly brown. Add bacon and stir-fry for one minute. Add crab, coriander roots, ginger and peppercorns. Stir-fry for 3 minuters.

Add glass noodles, butter, soy sauce and Stock. Mix will, cover and cook over high heat for 15-20 minutes or until crabs are cooked. Stir in spring onions and rarnish with cilantro. Serve hot.

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Poo Pad Hua Hom Yai

2009-11-20T19:43:00.001+07:00

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.

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Tom yum po-tak ta-lay

2009-11-18T19:36:00.003+07:00

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.

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

2009-11-17T21:15:00.000+07:00

Koong rad sauce ma-kam

2009-11-15T17:24:00.002+07:00

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.

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Dried Fish Maw Spicy Salad

2009-11-14T08:04:00.002+07:00

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.

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Pla meuk pad kai kem

2009-11-12T20:13:00.002+07:00

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.

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Simple Thai Chicken Curry

2009-11-08T09:32:00.001+07:00

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.

Hang Lay Curry

2009-11-05T19:42:00.002+07:00

Ingredients:
500 grams pork neck, cut into 1 inch cubes
7 grams hang lay powder
50 grams pre-prepared hang lay curry paste
50 grams roasted peanuts
50 grams pickled local garlic (small and roundish)
100 grams fresh garlic
100 grams shallots
200 grams onions, sliced
50 grams ginger, shredded
50 grams tamarind juice
50 grams palm sugar
20 grams light soy sauce
10 grams dark soy sauce

Method:
Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.
Marinade for one hour.

Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender.
Add the pickled garlic and reduce the heat to very low. Simmer, stirring occasionally, for another 30 minutes.

Garnish with the remainder of the ginger before serving with steamed rice.

Miang Tuna (Seared Herb-crusted Tuna in Pandanus Leaves)

2009-11-03T20:25:00.002+07:00

Miang Tuna (Seared Herb-crusted Tuna in Pandanus Leaves)

Ingredients:

1 ½ teaspoon nam pla
1 ½ teaspoon lime juice
1 ½ teaspoon rice vinegar
¼ pound tuna steak, cut into 6 by 1 ½ inch pieces
1 tablespoon uncooked rice, roasted and ground (See khao khua)
¼ cup jasmine rice, cooked
3 scallions, cut into 1 inch pieces
1 tablespoon garlic, chopped
¼ teaspoon ground black pepper
2 slices lime
1 teaspoon pandanus leaves, shredded
6 pandanus leaves, cut into 1 by 3 inch pieces
6 small wooden skewers
vegetable oil for deep-frying

Method:
Combine nam pla, lime juice and vinegar in a bowl and add the tuna pieces. Add ground rice, jasmine rice, scallions, garlic and pepper. Squeeze the juice from two lime slices onto the tuna and add the shredded pandanus leaves. Leave the mixture to marinade for one hour.

Wrap each piece of tuna in a piece of pandanus leaf. Thread onto a wooden skewer. Deep-fry the tuna skewers in plenty of vegetable oil for about 10 seconds.

For the Sauce:
2 cups tamarind water
1 cup nam pla
½ cup palm sugar

Mix all the ingredients together and simmer over low heat until it thickens. Allow to cool.

For the Condiments:
1 teaspoon lime, sliced
1 teaspoon shallots, sliced
1 teaspoon ginger, sliced
10 peanuts, roasted
10 dried shrimp, fried
6 pork rinds, fried
6 fresh betel nut leaves

Unwrap the tuna pieces. Place each on a betel nut leaf. Put a little bit of each condiment on the tuna. Pour on a teaspoon of sauce. Eat in one mouthful.

Som Tam (Som Tum) Bla Rah (Bla La) Spicy Papaya Salad

2009-11-01T12:20:00.000+07:00

Fried vegetables

2009-10-23T17:26:00.000+07:00

Ingredients:
250 g (8 oz) Thai broccoli
400 g (13 oz) babycorn
100 g (3 1/2 oz) mushrooms
3 spring onions
3 clove garlic

oil
2 tb fish sauce
3 tb oyster sauce
1 tb sugar
2 tb sherry

Method:
Cut broccoli into bite-size pieces. Cut babycorn into halves.
Cut mushrooms into halves.
Cut spring onions into 2 cm long pieces. Chop garlic.
Heat oil in a wok or a pan. Add garlic and spring onions and stir-fry for one minute. Add vegetables and continue to stir-fry for five minutes.
Season with fish sauce, oyster sauce, sugar and sherry

Sadao - Nam Pla Wan

2009-10-10T10:03:00.000+07:00

Sadao - Nam Pla Wan is a dipping that is eaten during the cold season because it is the time that the neem flowers (dork sadao) and river prawns become plentiful.

In the old days the dish was eaten with baked river prawns which were plentiful during the cold season, as proved by the old saying: "kung pao, sadao luak, nam pla wan." Nowadays the dish is served with grilled catfish.

The dish shows off the cleverness of people in the old times who mixed a bitter vegetable such as neem flowers (dork sadao) with the sweetness of nam pla wan to bring about just the right combination.

Stir Fried Spicy Spaghetti with Seafood

2009-10-10T09:38:00.000+07:00

Ingredients:

* 400 grams seafood (shrimp, fish fillet, green mussel, squid, etc.)

* 400 grams spaghetti, soak in hot water until done

* 2 tablespoons minced garlic

* 2 tablespoons soy sauce

* 2 tablespoons fish sauce

* 1/2 teaspoon sugar

* 1/4 teaspoon ground pepper

* 3 red+green chili peppers, coarsely chopped

* 50 grams baby corn

* 1/2 cup holy basil

* cooking oil

Preparations:

1. Wash prepared seafood in clean water. If you use fish fillet or squid, cut into well pieces before cooking. Or if you use green mussels, you may need to scald in boiling water before cooking.

2. Heat oil in a wok over medium heat. Add garlic, and stir until golden and fragrant. If you like hot taste, you may add chopped chili and stir fry with garlic during this process. Then add prepared seafood, and keep stirring until nearly cooked.

3. Add spaghetti and baby corn. Season with soy sauce, fish sauce, ground pepper and sugar. Lastly add holy basil and red+green chili pepper. Turn up to high heat. Stir fry quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a plate and serve immediately

Hoo Mog Pla

2009-10-09T06:41:00.000+07:00

Ingredients:

300 g (10 oz) cabagge
800 ml (26 fl oz) coconut milk
500 g (1 lb) fish fillets
1 tb chilli paste
2 eggs
4 tb fish sauce
1 red pepper
1/2 teaspoon starchflour

Method:
1. Cut fish fillets into 2 cm square pieces.
2. Mix coconut milk, chilli paste and fish sauce. Beat eggs and add to the coconut mixture.
3. Add fish to the coconut mixture.
4. Slice cabbage and put into a baking dish.
5. Add the fish-coconut mixture an bake at 200 ° (370 F) for 30 minutes.
6. Slice red pepper and decorate the dish

Salmon in Coconut Sauce

2009-09-19T07:23:00.000+07:00

Ingredients:
500 g salmon
400 g broccoli
4 carrots
600 ml coconut milk
2 Tbs oil
1 Tbs green curry paste
3 Tbs fish sauce
1 Tbs sugar
1 Tbs lemon juice

Method:
1.Cut broccoli into small pieces, peel carrots and cut into small stripes, cut salmon into 2 cm pieces.
2.Heat oil in a pot and add curry paste and stir. Pour in coconut milk. Add the carrots, the brocolli, the fish sauce, sugar and lemon juice. Put salmon on top of everything and let it cover with coconut milk and do not stir.
3.Let cook for 15 minutes and if necessary add some fish sauce and lemon juice as additional spice

BBQ chicken

2009-09-12T21:10:00.000+07:00

Ingredients:
*500 g (1 lb) chicken breast
*3 cloves garlic
*2 tb honey
*2 tb soy sauce
*1 ts chilli paste

Method:

1. Wash chicken.
2. Peel garlic and chop.
3. Marinade chicken with garlic, honey, soy sauce and chilli paste for 6-12 hours.
4. Grill chicken in a baking dish at 200 ° (370 F) for 30-40 minutes.

STEWED CHICKEN WITH GINGER SAUCE

2009-09-09T20:30:00.000+07:00

Ingredients:

* 6-8 pieces of chicken drumsticks or thighs

* 350 grams ginger, sliced

* 350 grams carrot, cut into well pieces

* 1/2 onion, cut into well pieces

* 100 grams scallion, chopped

* 3-5 chilies, chopped

* 2 tablespoons oyster sauce

* 2 tablespoons soy sauce

* 2 tablespoons cooking wine

* 1 tablespoon sugar

* 2 cups water

* cooking oil

* coriander leaves (for garnishing)

Preparations:

1. Heat oil in a wok. Wait until hot then add the chicken. Fried until nearly cooked then remove and drain.

2. In a big pot, heat water until hot. Add soy sauce, oyster sauce, sugar, cooking wine. Stir until all mixed well.

3. Add fried chicken, ginger, onion and carrot. Wait until boiling, then turn down the heat to low level. Simmer for at least 30 minutes.

4. Add scallion and chilies. Leave it for 3 minutes then remove the pot from heat.

5. Transfer stewed chicken to the serving plate. Garnish with coriander leaves and fresh scallion. Serve immediately with hot steamed rice.

Fried Egg in Clear Soup

2009-09-08T13:40:00.000+07:00

Ingredients:

1. 200 grams ground pork

2. 100 grams vermicelli noodle (optional)

3. 6 eggs, beaten 1 cup oil

4. 1 tablespoon. crispy fried chopped garlic (for topping)

5. 1 cup thin sliced onions

6. 6 cups chicken stock or water

7. 1/ 3 cup fish sauce

8. 1/8 teaspoon white pepper

9. 300 grams chinese cabbage, cut into well pieces

10. 2 spring onions cut into 1 inch long pieces

Preparations:

1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.

2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.

3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.

4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.

Egg Noodles with Chicken Curry Sauce

2009-09-06T01:06:00.000+07:00

Ingredients

400 g. chicken breast
1 package egg noodles
1 package pickled mustard
2 Tbsp red curry paste
1 Tbsp curry powder
2 Tbsp thin soy sauce (or fish sauce)
1 Tbsp sugar
1/4 cup ginger
1/4 cup cut shallot
1 sprig cilantro
1 can coconut milk
3 cups water
1/2 cup oil for deep-frying
2 Tbsp oil for stir-frying

Preparation for curry sauce

1. Wash chicken breast and cut into small slices. 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

2. Heat oil (for stir-frying) in a wok on medium heat. When oil is hot, add pounded curry paste, and stir until fragrant. Add cut chicken breast, stir until the chicken breast is getting cook, add curry powder, stir thoroughly

3. Divide about 1/4 cup coconut cream (top portion of a can) in a small bowl. Add coconut milk about 1/4 cup at a time in curry paste, stir constantly until chicken breast is cooked, then add the rest of coconut milk

4. Let the mixture simmer about 10 minutes, add water, season with thin soy sauce (or fish sauce), and sugar. Bring the mixture to boil and remove from heat

Preparation for side serving
1. Peel shallot, wash dirt, and cut into small dices. For pickled mustard, rinse, and slice into small pieces

2. 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 about 1 Tbsp white vinegar, and mix thoroughly

3. Pour 5 cups 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 about 2 Tbsp vegetable oil, and mix thoroughly so they don't stick together

4. Heat oil about 3 Tbsp in a wok on medium heat. When oil is hot, add 1 Tbsp grounded red chillies, and fry about 1 minute. Remove from heat and set aside

5. Heat oil about 1/2 cup in a wok on medium-high heat. When oil is hot, add about 1/2 ball of loosely egg noodles, and deep-fry until golden brown and crisp. Remove from heat and drain on paper towel

6. Heat divided coconut cream in a microwave about 1 minute. Wash cilantro, pat dry, and cut only leaves for sprinkle

Put the egg noodles in a bowl, pour curry sauce, 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 chillies

Thai Food Recipe: Stir Fried Ginger Chicken!

2009-08-29T16:11:00.001+07:00

Sweet and Sour Pork

2009-08-24T16:55:00.000+07:00

Ingredients:

•3/4 pound pork tenderloin
•2 - 3 teaspoons soy sauce
•Pinch of cornstarch
•Sauce:
•1/4 cup sugar
•2 tablespoons ketchup
•2 tablespoons dark soy sauce
•1/4 teaspoon salt
•1/2 cup water or reserved pineapple juice
•1/4 cup vinegar
•1 tablespoon cornstarch dissolved in 4 tablespoons water
•Batter:
•1/3 cup flour
•1/3 cup cornstarch
•1 egg white, lightly beaten
•1 tablespoon vegetable oil
•1/3 cup warm water, as needed
•Other:
•1 carrot
•1/2 red bell pepper
•1/2 green bell pepper
•1/2 cup pineapple chunks
•3 cups oil for deep-frying, or as needed

Method:

1.Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

2.To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

3.Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.

4.Heat the oil for deep--frying to 375 degrees Fahrenheit.

5.For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

6.Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

7.If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again.

8.To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.

Black Bean Soup

2009-08-22T10:50:00.000+07:00

Ingredients:

1 15-ounce can black beans, undrained
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp ground cumin
2 fresh tomatoes, seeded and chopped
2 tbsp chopped fresh cilantro
salt and pepper to taste

Directions:

Combine beans, onion, garlic, cumin, and tomatoes in large saucepan. Cook 15 to 20 minutes over medium heat until onion is tender. Stir occasionally, and add water as needed to prevent sticking. Remove from heat. Cool. Puree half of soup in blender or food processor until smooth, and return it to saucepan. If soup is too thick, add water to desired consistency. Reheat soup. Sprinkle with cilantro, salt, and pepper just before serving.

Spicy Soup with Prawn and mushroom,Lemon Grass

2009-08-18T07:06:00.000+07:00

Ingredients:

1. 12 medium-size shrimps, deveined

2. 10 mushrooms

3. 1 stalk of lemon grass (lightly pounded and cut into 2" long)

4. 3 lime leaves

5. 1 teaspoon of salt

6. 2 tablespoons of fishsauce

7. 3 tablespoons of lime juice

8. 6 hot peppers (pounded lightly)

9. 4 cups of water

10. 1/2 cup of roughly cut coriander leaves

Preparations

1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.

2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.

3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.

Grilled River Prawns

2009-08-16T05:43:00.000+07:00

Ingredients

*1 kg Medium Sized River Prawns, halved
*2 Tbsp Olive Oil
*Freshly Ground Black Pepper
*Sea Sat To Taste

Spicy & Sweet Soy Sauce
*15 Thai Bird's Eye Chilies, chopped
*4 Cloves Garlic, chopped
*8 - 10 Tbsp Indonesian Sweet Soy Sauce (Kicap Manis)
*1 Big (about 5 Tbsp) Lime Juice

Method

1.Combine all the ingredients for sauce and season with extra lime juice if needed.

2.Season the prawns lightly with sea salt, ground black pepper and olive oil. Turn the grill on high and grill the prawns for about 4 to 5 minutes on each side. Serve immediately with the sauce

THAI FOOD basil chicken fried rice

2009-08-12T17:02:00.001+07:00

Chicken soup with lemongrass

2009-08-08T20:14:00.000+07:00

Ingredients:
1 lemongrass stem
4 lemon leaves
1 piece galanga
250 g (8 oz) mushrooms
2 tomatoes
1-2 ts chilli paste
500 g (1 lb) chicken fillets
400 ml (13 fl oz) coconut milk
4 tb lemon juice
4 tb fish sauce

Method:

1.Cut lemongrass into 3 cm long pieces, fold lemon leaves, wash galanga and slice.
2.Cut mushrooms into half. Dice tomatoes.
3.Slice chicken fillets.
4.Heat coconut milk and add lemongrass. Simmer coconut milk for two minutes.
5.Pour in 3/4 l (1 1/4 pts) water and heat. Add chicken, mushrooms and tomatoes and simmer for five minutes.
6.Season with chilli paste, fish sauce and lemon juice. Remove lemongrass and lemon leaves before serving

US Food vs. International Food, Guide Lines Nutrition

2009-08-06T19:28:00.001+07:00

THAI GRILLED BEEF SALAD

2009-08-03T19:00:00.000+07:00

Ingredients

* 400 grams beef tenderloin

* Salt and freshly ground pepper

* 1/4 cup water

* 3 tablespoons sugar

* 1 teaspoon chile-garlic sauce

* 1 cucumber, peeled, halved and thinly sliced

* 1/2 onion, thinly sliced

* 1/2 cup shredded mint leaves

* 1 garlic clove, minced

* 2 tablespoons fish sauce

* 2.5 tablespoons fresh lime juice

* 2 tablespoons salted dry-roasted peanuts, chopped

* 5 cherry tomatoes, cut halved

* 50 grams chinese celery, cut into 1" long

* 1 tablespoon oil

Preparations

1. Rub the steaks with the oil and season with salt and pepper.

2. Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium rare to medium or until desired doneness, turning once. After both sides cooked, let rest for 10 minutes before slicing thinly.

3. To make dressing, in a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and chile-garlic sauce and let cool. Add the cucumber, onion, tomatoes, chinese celery, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away.

Spicy pork salad

2009-08-02T08:21:00.000+07:00

Ingredients

1/2 stick pork roll
2 green lettuce leaves
1/4 head of onion
3 eryngo plants
1 green onion1 tomato
1 Tbsp lime juice
1 1/2 Tbsp thin soy sauce (fish sauce)
1 1/2 tsp sugar
1/2 tsp ground dried chillies
3 cups water

Preparation

1. Cut pork roll in quarter and slice into 1/4" thick.
2. Pour 3 cups water in a pot, bring to boil on high heat, add sliced pork roll, scald about 2 minutes, drain and set aside.
3. Mix lime juice, thin soy sauce (fish sauce) sugar, and ground dried chillies in a mixing bowl. Stir well and taste for your own flavour.
4. Peel onion, remove tomato stem, cut eryngo plant and green onion roots, wash dirt, and pat dry. Finely slice onion, coarsely chop eryngo plant and green onion, then cut tomato in quarter, remove seed, and cut into small pieces.
5. In a large mixing bowl, put sliced pork roll, all vegetables, and dressing in it, stir thoroughly.
6. Spoon the salad onto a bed of green lettuce leave arranged on a plate, and serve immediately.

STIR-FRIED SQUID WITH SALTED EGG YOLK

2009-07-29T17:49:00.000+07:00

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

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.

RAW VEGAN RECIPES RAW FOOD IS NOT BORING!

2009-07-28T19:04:00.000+07:00

Kai-tun with asian spinach

2009-07-23T22:22:00.000+07:00

Ingredients:

- eggs 3 foam
- asian spinach 130 gm
- pork slide 1/4 cup
- rod-dee 1/2 tsp
- salt 1/2 tsp
- shrimp 2 tbsp
- water 1/2 cup

Method:

1.Bring eggs in the bowl and put water, chruch its.

2.Put asian spinach and pork slide,mixture it.

3.Put its with rod-dee,salt and chruch its may be taste salted.

4.Mix its in the bowl and wither by shrimp and keep its by plastic

5.Bring its in microwave,choose auto program at 26 is kai-tun ,enter for start when done,its auto stop.

CHICKEN WRAPPED IN PANDAN LEAF

2009-07-22T18:19:00.000+07:00

Ingredients:

* 500 grams skinless chicken breast fillet, cubed

* 5 coriander roots, cleaned and chopped

* 4 garlic cloves, crushed

* 1 teaspoon white pepper

* 1 tablespoon soy sauce

* 3 tablespoons oyster sauce

* 1/2 tablespoon sesame oil

* pandanus leaves, cleaned (for wrapping)

* vegetable oil for deep-frying

Ingredients :

* 5 tablespoons sugar

* 2 tablespoons water

* 3 tablespoons soy sauce

* 1 tablespoon black soy sauce

* 1/2 teaspoon salt

* 1 tablespoon roasted sesame seed

Preparations:

1. In a medium size bowl, add garlic, pepper, oyster sauce, coriander roots, soy sauce, sesame oil and chicken. Mix together and let marinade for at least 2 hours.

2. Prepare the dipping suace by adding all dipping ingredients in the sauce pan or small wok. With low heat, stir until sugar and salt dissolved well. Wait until the sauce boils, then turn of the heat and transfer the sauce to a dipping saucer.

3. The marinated pieces of chicken are then wrapped in the prepared pandan leaves. Click here to see step by step how to wrap chicken nicely.

4. The wrapped chicken is steamed for about 10 minutes. After steaming, deep fry the steamed wrapped chicken in hot oil until the chicken is fully cooked. Remove and drain.

5. Transfer to a serving dish and serve with the prepared dipping sauce.

Thai Chinese Kale with Prawn Salad

2009-07-20T19:36:00.000+07:00

Ingredients:

* 5-8 medium-sized shrimps, cleaned, shelled, and deveined

* 200 grams minced pork (or chicken)

* chinese kale, 25 pieces of 1 cm. long

* 2 tomatoes, cut into well pieces

* 2 tablespoons finely chopped red shallot

* 1 tablespoon fish sauce

* 1 1/2 tablespoon sugar

* 2 tablespoons lime juice

* 5-8 chilies, smashed and coarsely chopped

* mint leaves (for garnishing)

Preparations:

1. Heat water in a pot over medium heat. Add chinese kale and scald until soft and cooked. Remove and drain. Then add shrimp and scald until nearly cooked. Remove and drain. Set aside.

2. Add minced pork (or chicken) in the same pot. Wait until cooked, remove and drain.

3. Prepare the salad dressing : Mix together fish sauce, sugar, lime juice, chili and red shallot. Stir until the sugar is dissolved and all ingredients mixed thoroughly.

4. In a big bowl, mix together all ingredients with prepared salad dressing. Stir until mixed well. Transfer to a serving plate. Sprinkle with mint leaves. Serve immediately with hot steamed rice.

SWEET AND SOUR SAUCE FRIED WITH PORK

2009-07-20T19:29:00.000+07:00

Ingredients:

* 400 grams of pork, cut into bite sized pieces

* 3 tablespoons evaporated milk

* 1 cup all purpose flour

* 1/2 cup plum sauce

* 1/3 cup sugar

* 1 onion, sliced

* 2 tomatoes, sliced

* 5 pieces pineapple, cut into small cubes

* 1 tablespoon soy sauce

* 1/2 teaspoon concentrated tamarind paste

* 1 cup vegetable oil for deep frying

Preparations:

1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.

2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.

3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.

4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.

SEAFOOD SPICY STIR-FRY

2009-07-19T20:19:00.000+07:00

เนื้อปลาหั่น 100 กรัม

* ปลาหมึกหั่นเป็นชิ้นพอดีคำ 100 กรัม

* กุ้งขนาดกลาง 100 กรัม (ล้างและปอกเปลือก)

* กระเทียมสับ 1 ช้อนโต๊ะ

* พริกขี้หนูทุบพอแหลก 5-10 เม็ด

* พริกหวานหั่น 1/2 ลูก (หรือพริกชี้ฟ้า)

* กระชายหั่นละเอียด 50 กรัม

* น้ำปลา 1 ช้อนโต๊ะ

* น้ำตาล 1 ช้อนชา

* ใบโหระพา 50 กรัม

* เม็ดพริกไทยสด 10-15 เม็ด

* น้ำพริกเผา 2 ช้อนโต๊ะ

Method:

1. ใส่น้ำมันลงในกระทะและนำไปตั้งไฟร้อนปานกลาง ใส่พริก, กระเทียมและกระชายลงไปผัดจนหอม

2. ใส่กุ้ง, เนื้อปลา, และปลาหมึกลงไปผัดจนเกือบสุก จึงปรุงรสด้วย น้ำปลา, น้ำตาล, น้ำพริกเผา, พริกไทยเม็ด, พริกหวาน (หรือพริกชี้ฟ้า) และใบโหระพา

3. ปรับไฟให้แรงขึ้นและผัดอย่างรวดเร็วจนส่วนผสมทุกอย่างเข้ากันดีจึงปิดไฟ ตักใส่จานและเสริฟทันทีพร้อมข้าวสวยร้อนๆหรือจะเป็นกับแกล้มทานเ่ล่นก็ดี

Deep fried fish with lemongrass sauce

2009-07-18T21:06:00.000+07:00

Ingredients:
เนื้อปลา 300 กรัม
ตะไคร้ซอย 1/2 ถ้วยตวง
พริกขี้หนูสวน 20 เม็ด
กระเทียมกลีบใหญ่ 3 กลีบ
ซอสหอยนางรม 1 ช้อนโต๊ะ
ซอสปรุงรส 1 ช้อนโต๊ะ
น้ำมะนาว 1 ช้อนโต๊ะ
น้ำซุป 1/4 ถ้วยตวง

กระเทียม พริกไทย รากผักชี ผักชีลาว สำหรับหมักเนื้อปลา
พริกชี้ฟ้าแดง ใบสะระแหน่ ตะไคร้ทอดกรอบ

Method:
1. ล้างปลาแล้วซับน้ำให้แห้ง ทาด้วยน้ำมะนาวให้ทั่ว เพื่อดับกลิ่นคาว
2. โขลก รากผักชี กระเทียม พริกไทย รวมกัน และ ผักชีลาวสับละเอียด
มาหมักชิ้นปลา พักไว้ 15 นาที นำไปอบไฟ 350 องศาฟาเรนไฮด์ นาน 10 – 15 นาที
หรือพอสุก จัดใส่จาน
3. โขลกพริกขี้หนู กระเทียมให้ละเอียด ตามด้วยตะไคร้โขลกพอหยาบๆ
ผัดในน้ำมันพอหอม เติมน้ำซุป ปรุงรสด้วยซอสปรุงรสอาหาร
และซอสหอยนางรม ผัดให้เข้ากัน ชิมรสตามชอบ ตักราดบนตัวปลา
4. ตกแต่งจานให้สวยงามด้วยผักสด พริกชี้ฟ้าแดง สะระแหน่ ตะไคร้ทอดกรอบ
ถั่วงอกผัดถั่วขาวในซอสมะเขือเทศ

Crunchy Salad

2009-07-14T19:05:00.000+07:00

INGREDIENTS (Nutrition)

2 red bell pepper, seeded and diced
2 green bell peppers, seeded and diced
2 tomatoes, chopped
4 stalks celery, chopped
1 cup bean sprouts
1/2 white onion, diced (optional)
1/2 cup Italian salad dressing, or as needed

DIRECTIONS

In a serving bowl, toss together the red bell pepper, green bell pepper, tomatoes, celery, bean sprouts and onion. Stir in the Italian dressing just before serving. This salad can also be stored in a resealable bag in the refrigerator until you are ready to serve it.

Beef Panang

2009-07-13T19:17:00.000+07:00

Ingredients
225 g Beef; trimmed and sliced
1 tb Oil
1 1/2 tb Panang curry paste
3/4 c Coconut milk
1 tb Fish sauce
1 ts Sugar
1/2 c Peas
1 Red chili peppers; shredded

Method:

1. Stir-fry oil and curry paste until fragrent. (You may want to have the fan turned up full in the kitchen... this gets very pungent!)

2. Add remain ingrediants and bring to boil. Reduce heat and cook for 10 min. Garnish with chili and serve with steamed rice.

Som Tam (papaya salad)

2009-07-11T18:49:00.000+07:00

How to Make Pad Thai

2009-07-11T18:47:00.000+07:00

Fried rice with pak-gad

2009-07-10T19:53:00.000+07:00

Ingredients:

ข้าว 2 ถ้วย

ผักกาดดองกระป๋อง 1 กระป๋อง

อกไก่หั่นชิ้นพอคำ ½ ถ้วย

พริกชี้ฟ้าแดงหั่นฝอย ½ ช้อนโต๊ะ

กระเทียมสับ ½ ช้อนโต๊ะ

น้ำตาลทราย 1 ช้อนชา

ซีอิ๊วขาว 1 ช้อนโต๊ะ

น้ำมันหอย ½ ช้อนโต๊ะ

น้ำมัน 4 ช้อนโต๊ะ

Method:

1.เทน้ำผักกาดดองทิ้ง หั่นผักกาดดองเป็นชิ้นยาว พักไว้
2.ใส่น้ำมันในกระทะ ตั้งไฟให้ร้อน ใส่กระเทียม เจียวให้หอม ใส่ไก่ ผัดให้ทั่ว ใส่ผักกาดดอง ผัดให้เข้ากัน
3.ปรุงรสด้วยน้ำตาล ซีอิ๊วขาว น้ำมันหอย ผัดให้เข้ากัน ไก่สุก ผัดให้ทั่ว ใส่พริกชี้ฟ้าผัดเคล้าให้เข้ากัน ปิดไฟ
4.ตักข้าวผัดผักกาดดองใส่จาน แต่งด้วยผักชีแต่งเป็นใบ พริกชี้ฟ้าแดงหั่นฝอย เสิร์ฟ

Thai Ginger Salad

2009-07-08T17:37:00.000+07:00

Ingredients for the dressing and garnish:

½ cup sugar
¾ cup fresh lime juice from about

6 limes

1 ½ inches of a finger of fresh ginger,

peeled and grated

splash of soy sauce
splash of Thai fish sauce (optional)
¼ cup peanuts, crushed or chopped,

as a garnish
Ingredients for the salad:

1 small head of cabbage, shredded with a carrot peeler or food processor
1 carrot, shredded or julienned
1 five ounce package of fresh pickled ginger like the kind you have with sushi, drained

Method:

Just combine all of f the dressing ingredients but hold the peanuts aside. Combine all of

the salad ingredients and only when you are ready to serve it toss everything with the dressing
except the peanuts which you can sprinkle on top of the finished salad at the last minute

Thai Beef Salad

2009-07-08T07:55:00.000+07:00

Ingredients:

For the beef marinade paste:
¼ cup chopped coriander root
4 cloves fresh garlic, peeled and chopped fine
¼ teaspoon ground black pepper
1 pound beef; the cut can be flank steak or top sirloin

For the salad:

4 Serrano chilies, stem removed and chopped, or use dried crushed red pepper to taste
1 medium cucumber, peeled and sliced into 1/8 inch half moon slices
1 medium red onion, peeled and sliced paper thin vertically
1 head lettuce, iceberg or romaine are good choices, shredded into 1 inch salad pieces

For the dressing:

¼ cup plus 2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce (I use Three Crabs brand; see photo-->)
2 teaspoons sugar

For the garnish:

1 bunch green onions, sliced on an angle about 1/8 inch thick
1 cup cilantro leaves, chopped coarsely

Prepare all the above ingredients ahead of time so that you can cook the beef at the last

moment and serve the beef on the salad while the beef is still hot.

Use either a mortar and pestle or a blender to grind the coriander root, garlic and black

pepper to a coarse consistency. Use a little water to get things going if you are using a blender.
Spread this paste over the beef and marinate it for at least an hour or so, or else overnight.

For the dressing, just mix the fresh lime juice, fish sauce and sugar and set aside.

Cook the beef on a grill or broiler to desired doneness. It only takes a few minutes to cook

it to medium rare, which is how I like it. Slice the beef across the grain into London Broil–like
strips about 1/8 inch thick and 1-2 inches long.

Thai Chicken With Red Curry Recipe

2009-07-04T07:25:00.000+07:00

Ingredients:

2 tablespoons oil - peanut oil works great
3 tablespoons fresh garlic, peeled

and chopped

1 pound boneless skinless chicken

breast, cut in small pieces

2 tablespoons out of a 4 ounce can of Red

curry paste. I use Maesri brand

2 tablespoons Thai fish sauce. I use Three

Crabs brand

2 tablespoons sugar
½ pound green beans, cut into 1 inch

segments

2 tablespoons water

Method:

1.Heat the oil in a wok or large frying pan and stir fry the garlic until it just starts to turn
brown.

2.Add the chicken until all the pink color is gone. Add everything else and cook until the chicken is cooked through and the beans turn bright green and just begin to soften, but are still
crispy.

STEWED PORK AND EGG WITH FIVE SPICES

2009-07-02T18:04:00.000+07:00

Ingredients:

* 400 grams pork with fat ( cut into 2" length x 1" thickness )

* 3 eggs

* 3 coriander roots

* 3 tablespoons soy sauce

* 1 tablespoon black soy sauce

* 4 tablespoons sugar

* 1/2 teaspoon five spices powder

* 3 cloves garlic, crushed

* 1 teaspoon peppercorn, crushed

* 1 tablespoon vegetable oil

* 3 cups water

* coriander leaves (for garnishing)

Preparations:

1. Heat water in a pot. Add eggs in a boiling water and wait until cooked. Remove from heat and peel out the egg shells.

2. Heat oil in a wok, add garlic and peppercorn. Fry until aromatic, then add pork and keep stirring until nearly cooked.

3. Add five spices powder, black soy sauce, boiled eggs, soy sauce, sugar and water. Let simmer for at least 30 minutes.

4. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves on top and serve immediately with steamed rice.

SWEET AND SOUR EGGS :kai look koey

2009-06-30T20:18:00.000+07:00

Ingredients:

* 6 chicken or duck eggs, boiled and shelled

* 3/4 cup tamarind juice

* 1/4 cup palm sugar (or brown sugar)

* 1/4 cup fish sauce

* 1/4 cup of cooking oil

* 10-15 shallots, sliced thinly

* coriander leaves (for garnishing)

Preparations:

1. Heat oil in a wok, and fry the all eggs until they are beginning to crisp and turn to yellow color. Then put the eggs in a serving plate and put it aside for now

2. Heat oil in a wok and fry the sliced shallots until brown. Be careful not to burn it, then put it in a bowl and put it aside as well.

3. Use the left over oil from eggs and onion. Add palm sugar,tamarind juice and fish sauce. You can taste and add more if you want. However, the original taste should be sweet and sour.

4. Cut fried eggs in half and transfer to a serving dish. Sprinkle with the fried shallots, and pour the sauce over the eggs. Before serving, garnish with fresh coriander leaves on top and serve immediately.

How to make authentic Pad Thai sauce at home

2009-06-29T20:41:00.000+07:00

Easy Chicken Curry

2009-06-29T20:38:00.001+07:00

Thai Chicken and Basil

2009-06-27T15:10:00.000+07:00

Ingredients:

1 lb boneless skinless chicken breast cut up in small thin slices
2 cups cut up vegetables (I use mushrooms, green beans, red & green pepper; whatever

is lying around)

1. small yellow onion, peeled, cut in half and sliced lengthwise to make little onion strips
2. green onions chopped in 1 inch sections – optional
2-4 cloves fresh garlic, peeled & chopped fine
1-3 fresh hot peppers to taste or a sprinkle of crushed red hot pepper (optional)
3. tablespoons cooking oil (peanut oil is good for sautéing because it can stand the heat)
Fresh or dry rice noodles – only if you are making Drunken Noodles

For the sauce:

½ cup water
1 tablespoon oyster sauce
2 tablespoons fish sauce
1 tablespoon sweet, dark or black soy sauce
Mix this and have it ready to go before you start.
All of these are available online if they are not in your local grocery. They go a long way

and keep for many months.

-Stir fry the garlic in the hot oil in a wok or a sturdy pot. Add the chicken and stir fry it until itall just turns white. It will cook more after you add the veggies so don’t overdo this. Add all the veggies except the basil and the hot pepper. Then add the sauce you prepared and cook everything until it is done. Add the basil and the hot pepper and cook for just one minute more.

-If you add fresh or dry rice noodles to this recipe it becomes Thai Drunken Noodles. Thatrecipe uses the same sauce. Fresh rice noodles are tough to find. You can try the dry kind, just presoak them according to package directions and add them along with the sauce

Pad Thai

2009-06-26T21:55:00.000+07:00

Ingredients:

½ pound dried rice stick noodles 1/8 inch wide --->
warm water to cover the noodles
½ pound boneless skinless chicken or pork sliced thin
-OR-
½ pound shrimp peeled, deveined and leave the tails intact
-OR-
leave out the meat for a vegetarian version

For the sauce:

¼ cup Asian fish sauce (I like 3 Crabs brand) -->
¼ cup + 2 tablespoons sugar
¼ cup + 2 tablespoons white vinegar

Other:

½ cup vegetable oil ( I use peanut oil)
1 teaspoon (2 cloves) fresh garlic chopped fine
2 eggs, beaten
¼ pound bean sprouts
4 green onions sliced into 1 ½ inch sections
1 tablespoon ground red chili pepper (more if desired)
1/3 cup ground roasted unsalted peanuts (optional)
Lime wedges from 1-2 limes

Method:

You may want to break the noodles by hand before soaking them for easier handling.

Soak the noodles for 15-30 minutes in enough warm water to cover them. You want them to soften so that they are flexible but not squishy. They will soften further when they are cooked.

Drain well and get rid of any excess water while you prepare the other ingredients. Combine the fish sauce, sugar and vinegar and stir to dissolve the sugar and set this mixture aside.

Heat up a wok or large solid pan and add the oil and let it heat up, swirling it a bit in the pan. Be careful not to let the oil burn. Peanut oil has a high burning point so I like it for stir-frying. Add the garlic and stir fry it just long enough to turn it a bit brown colored.

If you are going to add any of the meat, add it now and stir-fry it just until all the pink coloris gone. If you are using shrimp, stir-fry it in the oil until they all turn pink.

Then add the softened noodles and gently toss them just long enough to coat them with

the oil.

Now add the fish sauce, sugar and vinegar mixture and bring it all to a rapid boil. Fold in

the noodles gently until the noodles have absorbed the liquid.

Use a wok spatula to lift the noodles off of the side or bottom of the pan and pour in the

two beaten eggs and let the noodles down and cover the eggs. Let the eggs set until they are
just about dried out then fold in the eggs with all the noodles. Almost done!

Add the bean sprouts and the sliced green onion and toss until they are warm and tender

then serve.

SPICY SHRIMP PATE AND FRIED MACKERAL FISH

2009-06-25T18:20:00.000+07:00

Ingredients

* 2 mackeral fishes, around 400 grams (or frozen salted mackeral)

* 1 tablespoon shrimp paste

* 2 tablespoons minced dried shrimps

* 3 red shallots, peeled

* 3 cloves garlic, peeled

* 10-15 chili peppers (depends on how spicy you like)

* 1 tablespoon fish sauce

* 2 tablespoons lime juice

* 1/2 tespoon sugar

* steamed or fresh vegetables (cabbage, cucumber, tomato, lectuce, carrot, string bean, etc.)

Preparations:

1. Heat oil in a wok and fry the mackeral fish until cooked. Remove and drain.

2. Pound red shallots, chilies, garlic in a mortar and pestle or by using the food processor, until mixed well.

3. Add dried shrimps, shrimp paste, fish sauce, lime juice and sugar. Mix all ingredients until the mixture becomes smooth paste.

4. Transfer to a serving dipping bowl. Serve with fried mackeral fish and steamed vegetables. Thai people also love to eat this recipe with acacia omelette.

Acacia Omelette (kai jeaw cha-om) : this recipe is optional. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead.)

1. Wash acacia (cha-om) and nip the leaves and young leaves then cut into 1-inch portions.

2. Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.

3. Heat oil in a wok. Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain. Slice into cubes.

Fruit salad (Fruit-somtum)

2009-06-23T20:24:00.000+07:00

Ingredients:

1.guava (Cube)
2.pineapple (Cube)
3.mango (fha-lun)
4.apple (Cube)
5.grape
6.tomato
7.carrot (Cube)
8.papaya (slice)
9.sugar syrup
10.bird pepper
11.ground nut
12.shrimp
13.lemon
14.fish sauce

Method:

1.Mix its by guava mango and carrot
2.Put fish sauce and then put other gredients
3.Put pineapple in the last because if you put its first that don't good taste.
4.Put other its made good taste and serve.

Smothered Green Beans

2009-06-22T17:20:00.000+07:00

INGREDIENTS (Nutrition)

1 pound thick sliced bacon, cut into 1 inch pieces
4 cups fresh green beans, trimmed and snapped
2 large onions, chopped
2 tablespoons minced garlic
2 cups water
1/3 cup brown sugar
1/2 cup Worcestershire sauce
salt and pepper to taste

DIRECTIONS

1.Heat a large skillet over medium heat. Add bacon, and cook until browned, but not yet crispy. Push bacon to the sides of the skillet and add the onions and garlic to the bacon grease. Cook and stir until onions are barely translucent. Stir in the green beans, and cook for 15 minutes, stirring occasionally.
2.Pour in the water, and mix in the brown sugar, Worcestershire sauce, salt and pepper. Simmer over low heat uncovered until water has evaporated and green beans are tender, about 1 hour

Fried vegetables

2009-06-19T21:16:00.000+07:00

Ingredients:

250 g (8 oz) Thai broccoli
400 g (13 oz) babycorn
100 g (3 1/2 oz) mushrooms
3 spring onions
3 clove garlic
oil
2 tb fish sauce
3 tb oyster sauce
1 tb sugar
2 tb sherry

Method:

1.Cut broccoli into bite-size pieces. Cut babycorn into halves.
2.Cut mushrooms into halves.
3.Cut spring onions into 2 cm long pieces. Chop garlic.
4.Heat oil in a wok or a pan. Add garlic and spring onions and stir-fry for one minute. Add vegetables and continue to stir-fry for five minutes.
5.Season with fish sauce, oyster sauce, sugar and sherry

Mushroom Soup :for your healthy

2009-06-17T16:15:00.000+07:00

INGREDIENTS (Nutrition)
2 tablespoons vegetable oil
4 cups fresh sliced mushrooms
1 onion, chopped
1 stalk celery, chopped
5 cups chicken broth
1/4 cup uncooked white rice
3 tablespoons soy sauce
salt and pepper to taste

DIRECTIONS

Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.
Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.
Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.

Thai Fish Curry

2009-06-16T06:40:00.000+07:00

Curry Paste Ingredients:

2 garlic cloves
1 tbsp cilantro, chopped
1 tsp ground black pepper
6 dried chilies
1-1/2 tsp ground cumin
1 tsp dried galangal (Indonesian spice, looks like ginger, can be purchased in powder form)
2 tsp ground lemon grass
2 tsp grated lemon zest

Other Ingredients:

3 tbsp vegetable oil for cooking
1-1/2 lbs Firm Fish, (Halibut, Cod, Monkfish), cut into chunks
2 tbsp freshly chopped basil
2-inches fresh root ginger, skinned and finely shredded
1 Jalapeno chili pepper, thinly sliced
1 tsp brown sugar
1-2 tbsp fish sauce

DIRECTIONS

1.Place all the curry paste ingredients in a food processor and process until it’s a paste consistency.

2.Heat the oil in a skillet or wok, add the curry paste over medium heat and fry 1-2 minutes. Stir constantly to make sure it doesn’t burn.

3.Add the fish, fish sauce, sugar, ginger, chili pepper, and basil, mix well. Bring to boil and reduce heat to low. Stir occasionally and slow cook for approximately 10 minutes. Sprinkle fresh basil and cilantro on top. Serve over rice.

Garlic Shrimp - (Goong Kratiem Prik Thai)

2009-06-13T05:47:00.000+07:00

Title: Garlic Shrimp - Goong Kratiem Prik Thai
Categories: Thai, Seafood
Yield: 4 Servings

----------------------------------MARINADE----------------------------------
8 Cloves Crushed Garlic
2 tb Minced Cilantro Root
1 ts White Pepper
1/2 ts Salt
2 tb Fish Sauce (Nam Pla)
1 1/2 tb Sugar

-----------------------------------SHRIMP-----------------------------------
1 lb Shrimp, Shelled & Deveined
3 tb Oil
1 Tomato, Cut Into Wedges
1 Cucumber, Sliced

The garnish of tomato and cucumber slices adds freshness to this rich spicy
dish, which should be served with plenty of fresh vegetables. Thoroughly
mix together all the marinade ingredients. Combine the shrimp with the
marinade and set aside to marinate for 10 minutes. Heat a medium skillet,
add the oil and saute the marinated shrimp for 4 minutes. Remove to a
serving plate and garnish with the tomato and cucumber.

Bean Vegetable Soup

2009-06-12T19:42:00.000+07:00

Title: Bean Vegetable Soup
Categories: Vegetarian, Vegan, Soups
Yield: 6 Servings

Ingredients:

1 1/2 c Kidney beans; cooked
10 c ;water
2 tb Vegetable oil
1 c Onion; chopped
2 c Any available fresh veggies
2 c Canned crushed tomatoes
Salt, pepper, seasonings to
-taste
2 c Pasta; cooked

Method:

In a saucepan, combine cooked beans, water, oil, onion, vegetables,
tomatoes and seasonings. Bring to a boil. Reduce heat and simmer for 55
minutes or until vegetables are tender. Add cooked pasta and heat through.

Naam Prik Gapi

2009-06-09T21:14:00.000+07:00

Naam Prik Gapi is one of the oldest of Thai foods which is still eaten today. Dips like this are eaten with either raw or boiled vegetables and fish. This type of food pre-dates the Chinese introduction of woks and cooking oils. This is a very popular Central Thai dish.

Directions

1.Pound the garlic and chilies together in a stone mortar & pestle to make a rough paste.

2.Add the shrimp paste and pound to mix.

3.Add the palm sugar, and pound to mix.

4.Add the hairy eggplant slices and lime juice. Mix well and place in a small bowl to serve. Garnish
with small Thai chilies or pea eggplants.

5.Serve with vegetables, cut as shown.

You can also serve with slices of ‘cha-om’ omelette, which is made by mixing 3 eggs with 1 cup cha-om leaves and frying in oil on high heat until set and browned on both sides

Stuffed Crab Shells (PU CHA)

2009-06-09T21:07:00.000+07:00

INGREDIENTS : The stuffing

Ground pork 5 oz.
Crab meat 4 oz.
Garlic, chopped 1 tbsp.
Onion, chopped1 1/2 tbsp.
Spring onion, chopped1 1/2 tbsp.
Egg 1 whole
Fish sauce 1 tbsp.
White pepper, ground 1 tsp.

INGREDIENTS : The Shells

Crab shells 2
Egg 1 whole
Vegetable oil for frying 2 cups
(2-4 servings)
1. In a bowl, mix together all the stuffing ingredients but not to the point where the mixture becomes a sticky ball of paste.

2. Stuff the crab shells with this mixture. If you do not empty crab shells, you can use large scallop shells and pack the stuffing in tightly.

3. Steam these stuffed shells in a steamer until done (20 minutes). Lift the shells from the steamer and let cool.

4. Pour excess juice off the shells. Heat oil in a wok or frying pan. Dip the whole shells in beaten whole egg to cover then fry the whole shells face down first until golden brown then turn to finish the other side. This frying process is merely to give the stuffed shells color and heat.

5. Serve hot.

Tips

Thais eat meals in a totally different way from Westerners. Many main dishes are served at the same time at the center of the table and are eaten with rice. Everyone shares all the dishes.

Thai Steamed Fish in Soy Sauce

2009-06-08T16:13:00.000+07:00

Ingredients

1 fish weight 400-500 grams (or fish fillets)

3 cloves garlic, sliced into thin pieces

3 scallions, finely sliced

3 chinese celery, chopped

a small knob of fresh ginger , peeled and finely sliced

2-4 red chilies, sliced

1/2 tablespoon sesame oil

2 tablespoons soy sauce

1 teaspoon sugar

1/2 cup chicken stock

Preparations

1. Clean and score the fish at an angle all the way to the bones on both sides (not necessary to score if you use fish fillets).

2. In a heat-proof plate, arrange the sliced garlic at the bottom of the plate and put cleaned fish over the garlic. Then add the scallion, chinese celery and ginger over the fish.

3. In a medium-sized bowl, add sesame oil, chicken stock, soy sauce, and sugar together. Stir until mixed well and pour over the fish.

4. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes (whole fish takes longer time to cook than fish fillets).

5. Remove the steamed fish from the steamer, then garnish on top with sliced chilies. Serve immediately with hot steamed rice

Stir-Fried Clams with Roasted Chili Paste [Hoy Lai Pad Num Prik Prao]

2009-06-05T19:54:00.000+07:00

Stir-Fried Clams with Roasted Chili PasteIngredients

1. 450 grams fresh clams, cleaned well

2. 1 teaspoon sugar

3. 3 tablespoon vegetable oil

4. 1/2 cup sweet basil leaves

5. 2 tablespoons roasted chilli paste

6. 4 fresh chillies, cut into long strips

7. 2 teaspoons garlic, finely chopped

8. 1 tablespoon fish sauce

Stir-Fried Clams with Roasted Chili Paste Preparations

1. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.

2. Add clams and stir until they are cooked (clams will open when they are cooked). Season with fish sauce, sugar, and roasted chilli paste.

3. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with steamed rice.

QUICK PORK STIR FRY SOUP

2009-06-04T18:17:00.000+07:00

INGREDIENTS

1/4 pound boneless pork loin, 1-inch slices
1 to 2 Tablespoons extra virgin olive oil
1 onion, quartered and sliced (optional)
1-1/2 cups fresh mushrooms, sliced or chopped
1 to 2 stalks celery, diced
1 carrot, peeled and shredded
3 - 14-1/2 ounce cans lowfat chicken broth
1-1/2 cups fresh spinach, chopped (approximate)
salt
pepper
2 Tablespoons cornstarch, optional (mixed with a little cold water)

DIRECTIONS

Season pork loin slices with salt and pepper. Heat olive oil in Dutch oven. Fry pork loin slices until nicely brown, approximately 3 to 4 minutes per side. Remove from pan. Set aside to cool. Then, dice.

Sauté onion slices, mushrooms, celery, and carrot until tender-crisp. Add chicken broth. Bring to boil. Stir in spinach and diced pork loin. Thicken with cornstarch, if desired. Serve immediately.

NOTE REGARDING THE PICTURE: A spoon is under the vegetables so you can see the vibrant colors. There is actually more broth, making this a light soup.

Thai healthy foods

Yum Hoi Mang Pu

Dried Fish Maw Spicy Salad

Red Curry Shrimp with Kaffir Lime Leaves and Basil)

Pummelo Salad

STIR FRIED GREEN MUSSELS WITH ROASTED CHILI PASTE

Pla pad kuen-shai

Chamwg pork curry leaves

see-krong moo ob num-peung

Mix boiled egg

HOT AND SOUR CURRY WITH SHRIMPS

HOT AND SOUR CURRY WITH SHRIMPS + ACACIA OMELETTE

Mix boiled egg

Fried Eggs in Clear Soup

STEWED PORK AND EGG WITH FIVE SPICES

Tom yum po-tak ta-lay

Boiled Chicken in Spicy Sauce

Peek kai yud sai

Bamboo Shoot Yum

Thai Red Curry Soup with Prawns

Mixed Fruit Salad with Prawns

Green Curry Shrimp (Stir fried Shrimp) - Thai Food Recipe

Prawn and Pineapple Curry

Grilled Fish Salted

Goong Tod Kra Thiam Phrik Thai

Spicy Sardine Salad

yum kana koong sod

sai-ua

Kang som pae-sa pla

Choo-chee

Gaeng Som Pla

Pla meuk pad kai kem

Hot Yellow Fish Curry

Prawns Stir with Garlic

Fried Bean Curd Dressed with Oyster Sauce

Stir-Fried Squid with Roasted Chili Paste

Crabs with Glass Noodles in Claypot

Poo Pad Hua Hom Yai

Tom yum po-tak ta-lay

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

Koong rad sauce ma-kam

Dried Fish Maw Spicy Salad

Pla meuk pad kai kem

Simple Thai Chicken Curry

Hang Lay Curry

Miang Tuna (Seared Herb-crusted Tuna in Pandanus Leaves)

Som Tam (Som Tum) Bla Rah (Bla La) Spicy Papaya Salad

Fried vegetables

Sadao - Nam Pla Wan

Stir Fried Spicy Spaghetti with Seafood

Hoo Mog Pla

Salmon in Coconut Sauce

BBQ chicken

STEWED CHICKEN WITH GINGER SAUCE

Fried Egg in Clear Soup

Egg Noodles with Chicken Curry Sauce

Thai Food Recipe: Stir Fried Ginger Chicken!

Sweet and Sour Pork

Black Bean Soup

Spicy Soup with Prawn and mushroom,Lemon Grass

Grilled River Prawns

THAI FOOD basil chicken fried rice

Chicken soup with lemongrass

US Food vs. International Food, Guide Lines Nutrition

THAI GRILLED BEEF SALAD

Spicy pork salad

STIR-FRIED SQUID WITH SALTED EGG YOLK

*RAW VEGAN RECIPES* RAW FOOD IS NOT BORING!

Kai-tun with asian spinach

CHICKEN WRAPPED IN PANDAN LEAF

Thai Chinese Kale with Prawn Salad

SWEET AND SOUR SAUCE FRIED WITH PORK

SEAFOOD SPICY STIR-FRY

Deep fried fish with lemongrass sauce

Crunchy Salad

Beef Panang

Som Tam (papaya salad)

How to Make Pad Thai

Fried rice with pak-gad

Thai Ginger Salad

RAW VEGAN RECIPES RAW FOOD IS NOT BORING!