Banana Pudding(KHANOM KLUAI)

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Banana Pudding
(KHANOM KLUAI)

INGREDIENTS :
Fresh banana,pureed in a food processor or blender 3cups
Freshly grated fresh coconut meat 1 cup
Pre-sifted rice flour3cups
Granulated sugar2cups
Salt 1tbsp.
Cream of coconut milk1cup

GARNISHES :
Freshly grated long strands of coconut meat
(6 servings)


1. Mix together all the ingredients except the bananas.
2. Once everything is in a mixing bowl and well mixed, puree the bananas and immediately pour it into the mixture.
3. Pour this mixture into an either round or square baking pan and steam this pudding in a steamer for about 20 minutes or until the flour in the pudding is cooked and the pudding sets.
4. Take the pudding out of the steamer and allow to cool before cutting and serve garnished with a little of the freshly grated coconut meat and salted coconut cream.

Tips…
Coconut meat can be bought from your grocery store by buying a whole fresh coconut. Crack the coconut open with a hammer and the juice will run out. The white meaty flesh of the coconut that is attached to the inside shell is the meat that you will use to grate.
Coconut cream is derived from canned coconut milk by allowing the can to sit up in a cold place. Open the can from the top and the solidified mass on top of the can is the cream. Spoon only this top part and warm it in a sauce pan; if the liquid is too thick add a little of the milk from the rest of the can.
Salted coconut cream is only the melted cream from the top of a coconut can which has been salted. If this cream is too thick, thin it out with a little coconut milk,

Coconut Cake (KHANOM BA - BIN)

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Coconut Cake (KHANOM BA - BIN)


INGREDIENTS :
Grated coconut meat4cups
Palm sugar2cups
Pre-sifted glutinous rice flour1/4cup
Rice flour1/4cup
Coconut cream1 1/2cups
Vegetable oil2tbsp.
(6 servings)


1. Melt the palm sugar in a pot containing the creamy coconut milk. Boil this mixture until the sugar is melted, take off the stove and allow to cool.
2. Once the liquid is cool, add the grated coconut meat and both kinds of flour. Mix well.
3. Oil the inside of a baking pan with vegetable oil. Then pour the coconut mixture into this pan and spread evenly. Bake in an oven 350 F or 180 C for 30 minutes until the cake is cooked and browned on top.
4. Take cake out of the oven and let cool. Once cool, cut into squares and serve.

Tips…
If you have trouble finding fresh coconut meat, desiccated coconut can be substituted. It is available in all grocery stores in the baking section. This dessert is very popular with young children.

Tamarind Sherbet

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Tamarind Sherbet (SHERBET MAKHAM)


INGREDIENTS :
TAMARIND ESSENCE :
Tamarind pulp3oz.
Water1cup


SUGAR SYRUP :
Granulated sugar1cup
Water 1cup


TAMARIND SHERBET MIX :
Tamarind juice (essence)1cup
Sugar syrup3/4cup
Water3/4cup
(6 servings)


1. Mix together tamarind pulp and water, in a large bowl. Using your hand, squeeze the pulp to allow the water to mix and create a thick sour liquid of tamarind pulp juice. Strain this liquid through a sieve and bring it to the boil to kill all impurities. Boil for about 10 minutes and strain this liquid through a fine mesh strainer and reserve for later use.
2. Make sugar syrup by boiling together water and sugar until all the sugar has melted. Cool and keep the syrup aside for later use.
3. To make sherbet, mix together tamarind juice, sugar syrup and cold water and place this mix in an ice cream machine and churn until the liquid turns to ice.

Sweet Sticky Rice with Coconut Cream and Black Beans

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Sweet Sticky Rice with Coconut Cream and Black Beans

(KHAO NIAO TAT)



INGREDIENTS :

Dried black beans,soaked in water overnight,
then boiled until tender and drained3oz.
Sticky rice2cups
Coconut milk1cup
Salt1pinch
Sugar1/3cup

CREAM TOPPING :
Sugar1/2cup
Salt1/2tsp.
Coconut milk1cup
Tapioca starch1tbsp.
(6 servings)


1. In two separate bowls, soak the black beans and the sticky rice overnight.
2. Boil the beans until done, drain and reserve for topping.
3. Using a baking pan large enough to fit all the sticky rice, drain the rice and pour it into a baking pan.
4. In a bowl, mix together 1 cup of coconut milk, sugar and salt, making sure that all the sugar is dissolved. Pour this mixture into the pan containing the sticky rice.
5. Set the pan in a steamer and steam for 30 minutes until the rice absorbs all the coconut milk and increases in volume.
6. Combine the ingredients for the cream topping in a bowl and pour this sauce over the top of the cooked rice in the pan and return the pan to the steamer and continue to steam for 5 to 8 minutes or until the topping sets like custard.
7. Take the pan out of the steamer and sprinkle black beans over the top of the custard.
8. Let the cake cool before cutting into squares and serve.

Tips…
Sticky rice is available in all Asian grocery stores. It differs from regular jasmin rice because when it is cooked it has a characteristic of sticking together and the grain is shorter and harder than regular rice, hence the overnight soaking.

KUAI-TIAO PHAT KHI MAO

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Stirfried Noodles, Drunken Style - Chicken, Beef, Pork

(KUAI-TIAO PHAT KHI MAO)


INGREDIENTS :

Vegetable oil1/4cup
Fresh yellow spur chili peppers2tbsp.
Garlic, peeled and chopped2tbsp.
Onion, peeled and sliced1/4cup
Chicken, beef or pork, ground8oz.
Phat thai noodles, soaked and drained 2cups
Fish sauce1 - 2tbsp.
Granulated sugar1 - 2tsp.
Oyster sauce1tbsp.
Sweet basil leaves (bai horapha) 1/2cup
(4 servings)


1. Pound together yellow spur chili peppers and garlic into a paste. If you do not have a pestle and mortar, you can use a food processor or a blender.
2. Place a large frying pan or wok on the stove and heat up the oil until almost smoking. Add the chili and garlic paste and fry quickly. Before the paste browns add onion.
3. Allow the onion to cook slightly, add the ground meat and stirfry, stirring constantly.
4. Add the noodles to the pan. You can use pasta such as cooked spaghetti or linguini as a substitute. Toss and mix well in the pan and season with fish sauce, sugar and oyster sauce.
5. When the noodles are well seasoned and have an almost uniform color, add the fresh basil leaves, toss and mix. Serve immediately.

Tips…
Substitution: This dish can easily be made with pasta that you have available in your kitchen. All you need to do is cook the pasta "al dente", plunge it in cold water, drain and set aside to stirfry.
This dish is also a lunch favorite amongst Thais. It is a complete meal in itself with ingredients from all the food groups.

Garlic Fried Rice (KHAO PHAT KRATIEM)

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Garlic Fried Rice (KHAO PHAT KRATIEM)


INGREDIENTS :

Left over rice, at room temperature 1 1/2cup
Vegetable oil1/4cup
Garlic, chopped3tbsp.
Egg1whole
Spring onions, chopped6
Butter1tbsp.
Japanese soy sauce3tbsp.
Salt/pepperTo taste
(1 serving)



1. Heat oil in a wok or large frying pan. Add chopped garlic and stirfry until almost golden.
2. Add rice to the frying pan and stirfry rice until hot and well mixed.
3. Create space at the center of the pan. Add butter to the space and when melted, crack an egg into the space and scramble it. Mix the rice with the egg and stirfry to evenly distribute the egg.
4. Add Japanese soy, salt and pepper to season. Before serving the fried rice, add the chopped green onions and mix together. Serve hot as a side dish to accompany the main courses.


Tip…
This dish is also an import but very popular and very familiar with most visitors to Thailand. lt is important to use left over rice to make fried rice or else your rice will be soggy. It's avery good way to use left over rice.

Phat Thai

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Phat Thai
(PHAT THAI)


INGREDIENTS :

Vegetable oil1/3cup
Garlic, chopped1tbsp.
Pressed beancurd, sliced into small pieces1/4cup
Prawns, fresh and peeled 6oz
Chanburi rice linguini, soaked in water and drained 2 cups (packed)
Fish sauce1 - 2tbsp.
Coconut sugar 1 - 2tsp.
Unsalted, toasted peanuts, chopped 2tbsp.
Thai chili flakes (prik pon)1tsp.
White vinegar or tamarind pulp juice 1 - 2tbsp.
Bean sprouts, roots picked1cup

GARNISHES :
Omelet julienne1
Fresh red spur chili peppers, julienne 1tbsp.
Spring onion, julienne1tbsp.
Fresh lime wedges2
(2 servings)

1. For best results, this dish should be cooked in a wok, Prepare all your ingredients in advance and have them ready beside you. Heat up the oil in a wok until almost smoking.
2. Add the chopped garlic and pressed beancurd to the wok. Stirfry until cooked but not browned; add the prawns and stir quickly.
3. Prawns cook very fast so do not over cook them. Once the prawns are slightly white add the flat thin rice noodle from Chanburi province. This noodle has to be soaked in water to make it pliable but not soggy, and drained before use.
4. While stirfrying the noodles, season this dish with fish sauce, coconut sugar, chili flakes and vinegar. The liquid from the prawns and seasoning sauces will make the noodle soft yet " al dente" . Add peanuts and toss to mix well.
5. Finally add the bean sprouts and quickly toss in the hot wok to warm them up but do not over cook them. Garnish the dish on top with a julienne thin omelet, red spur chili peppers and julienne spring onions with a few fresh bean sprouts and a lime wedge on the side.


Tips…
This dish is very famous in Thailand and the world over. It's a great lunch item and our national pasta dish. Chanburi noodles are easily found in most Asian grocery stores, they come dry packed in a bundle wrapped in plastic. Ask your Thai or Asian grocer for phat thai noodles. Eating and seasoning tips: Westerners usually season their pasta dishes with salt, pepper and parmesan cheese but each phat thai dish is seasoned by the diner with fish sauce for saltiness, sugar for sweetness, lime juice for sourness, chili flakes for spiciness and peanuts for crunchiness.

Egg Fried Rice (KHAO PHAT KHAI)

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Egg Fried Rice (KHAO PHAT KHAI)


INGREDIENTS :
Left over rice, at room temperature 1 1/2cup
Vegetable oil1/2cup
Egg 1whole
Spring onions, chopped 6
Fish sauce 2 - 3tbsp.
Ground white pepper1tbsp.
(1 serving)


1. Heat oil in a wok or saute pan. While the oil is heating, beat the egg in a bowl.
2. Add the beaten eggs to the hot oil and scramble to a soft scramble stage by stirring constantly.
3. Add cold (left over) rice to the wok or saute pan and stirfry to heat up the rice and spread the scrambled egg evenly over the rice.
4. Once the rice is hot, add chopped spring onions. Toss and season with fish sauce and pepper. Serve this fried rice with sliced cucumber and spring onions. This dish usually accompanies other main dishes which are eaten Thai style.

Tips…
Fried rice tastes better when the rice kernels are allowed to scorch a little at the bottom or the side of the wok or pan. This gives the rice a toasted flavor and is very tasty. At all times use a high heat when making fried rice.
Do not use freshly cooked rice for fried rice because it will be too soggy as it has too much moisture.

Stuffed Crab Shells

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Stuffed Crab Shells
(PU CHA)


INGREDIENTS : The stuffing
Ground pork5oz.
Crab meat 4oz.
Garlic, chopped 1tbsp.
Onion, chopped1 1/2tbsp.
Spring onion, chopped1 1/2tbsp.
Egg1whole
Fish sauce1tbsp.
White pepper, ground1tsp.

INGREDIENTS : The Shells
Crab shells 2
Egg1whole
Vegetable oil for frying2cups
(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.

Breaded Fried Fish with Spicy Dipping Sauce

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Breaded Fried Fish with Spicy Dipping Sauce

(PLA CHUP PAENG THOT)



INGREDIENTS : Breaded Fried Fish

Vegetable oil for frying 3cups
Whole fish, flounder or similar white flesh 1 -1 1/2 lbs.
Eggs (whole)2
Flour1cup
Bread crumbs1 1/2cups
(2 servings)


INGREDIENTS : Spicy Dipping Sauce
Fish sauce1/4cup
Sugar2tbsp.
Lime juice3tbsp.
Water 1/4cup
Bird's eye chili peppers1tbsp.
Julienne raw mango or
green apples1/2cup

Breaded Fried Fish
1. Clean and gut the fish. Using a sharp knife score each side of the fish into large diamond shapes. Wash and pat dry.
2. Immerse the whole fish in flour and roll the fish in egg white, then dunk in bread crumbs.
3. Once the bread crumbs stick firmly onto the fish, place the fish in the refrigerator for about 15 minutes before frying.
4. Heat up oil in a frying pan and fry the breaded fish over a medium heat until it is golden brown and cooked. Take the fish out of the hot oil and drain on absorbent paper and serve the fish with julienne raw mango dipping sauce.

Spicy Dipping Sauce lnstructions
1. Melt the sugar in the rest of the liquid ingredients of the dipping sauce. Taste the sauce to see if it is sour and slightly sweet. If not, correct seasoning with sugar, lime juice and fish sauce.
2. Once you have a sauce, add the julienne raw mango or julienne green apple and chili peppers.
3. Spoon this sauce over the pieces of fish.

Minced Pork Omelet

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Minced Pork Omelet (KHAI CHIAO MU SAP)


INGREDIENTS :
Eggs, beaten3whole
Spring onion chopped1tbsp.
Shallots, peeled and sliced thin2tbsp.
Pork, ground 3oz.
Fish sauce1tbsp.
White pepper, ground1tsp.
Vegetable oil for cooking1/2cup
(1 serving)


1. In a mixing bowl, beat together 3 whole eggs.
2. Add spring onions, shallots, fish sauce and ground white pepper.
3. Beat this mixture well and add ground pork and beat the mixture again to evenly distribute the pork in the egg.
4. Set a frying pan or wok on the stove ; add vegetable oil and heat the oil up until almost smoking.
5. Pour the egg mixture into the hot pan and tilt the pan to spread the mixture evenly over the bottom of the pan. Reduce heat to medium and fry the egg until golden brown, then turn to cook the other side. The fat from the pork will seep out from the omelet to give the egg a golden brown color and a wonderful smell. Cook this omelet longer than normal to allow the pork to cook through. Serve piping hot with Thai chilisauce (sri-racha).

Tips…
This Thai omelet is another staple in the Thai diet. Sometimes eaten with steamed rice and chili sauce, as a quick lunch or snack or as an accompanying main dish together with curries or dips.

Stirfried Mixed Uegetables with Prawns or Chicken

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Stirfried Mixed Uegetables with Prawns or Chicken

(PHAT PHAK RUAMMIT KUNG OR KAI)


INGREDIENTS :

Vegetable oil3tbsp.
Chicken or prawns5oz.
Fresh mushrooms, sliced 1/2cup
Asparagus, cut into 2 inch pieces 1/2cup
Carrots, peeled, sliced and blanched1/2cup
Cauliflower, cut into small flowerettes 1/2cup
Garlic, chopped2tbsp.
Sugar1/2tbsp.
Fish Sauce2tbsp.
Water 3tbsp.
(2 servings)


1. Heat oil in a saute pan or wok. Add garlic, chicken or prawns and fry until almost golden.
2. Add cauliflower, water, mushrooms, then stirfry until cauliflower is almost done.
3. Add asparagus, carrots and season with sugar and fish sauce. Stir to mix well and serve on a plate. (You can use other kinds of vegetables if available.)

Tips…
This dish is another favorite with most tourists because it is simple yet very tasty and mild. This usually accompanies main dishes that are eaten with rice.

Salmon Souffle in Banana Leaf Cup

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Salmon Souffle in Banana Leaf Cup

(HO MOK PLA SALMON)


INGREDIENTS :

Coconut milk1/2cup
Red curry paste, (Kaeng phet curry paste) 2 tbsp.
Egg1whole
Fish sauce1tbsp.
Sugar1 - 2tsp.
Salmon fillet, sliced 5oz.
Sweet basil leaves, (bai horapha)1/4cup
(Makes 1 banana leaf cup. / 1 serving)


1. Mix the curry paste and the coconut milk together in a bowl until you have a smooth mixture.
2. Add egg and blend in well. Season this mixture with fish sauce and sugar. Mix this into a batter, and add pieces of salmon which have been sliced. This process is very much like making a custard or batter for quiche.
3. Prepare a baking dish and line the bottom of the dish with fresh basil leaves and spoon the batter and fish pieces into the dish. Steam or bake in bain-marie until done. lt takes about 30 - 40 minutes depending on the size and depth of the container. To test that the custard is done, insert a skewer into the center of the custard. If it comes out clean, the custard is done.

Tips…
Substitutions : lt may be difficult to find fresh Thai basil, so please use fresh local basil or even fresh green leaf lettuce or spinach or kale. When buying Thai curry paste which comes either in a can or vacuum packed in a plastic container, read the label carefully to check that you are getting the correct type of curry paste.
Thai main dishes are usually eaten with plain steamed rice. If you eat some of these dishes by themselves the flavors may be too strong.

Mussaman Curry with Chicken

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Mussaman Curry with Chicken

(KAENG MASSAMAN KAI)


INGREDIENTS :
Vegetable oil2tbsp.
Chicken thighs with skin1lb.
Massaman curry paste3tbsp.
Coconut milk 2 1/2cups
Pearl onions, peeled and cooked,10
Peeled potatoes quartered5oz.
Roasted peanuts2tbsp.

Bay leaves3leaves
Cardamon seeds4
Cinnamon stick, roasted 1stick
Sugar3 - 4tbsp.
Tamarind paste or pulp juice2tbsp.
Lime juice2tbsp.
Fish sauce3tbsp.
(4 servings)



1. Cut chicken thighs into bite size pieces and boil in coconut milk until just done. Take off the stove and keep.
2. In another pot heat vegetable oil and fry the curry paste until fragrant. Be careful not to burn the paste.
3. Add a little of the coconut milk that was used to cook the chicken pieces to the curry paste to form a thick sauce. Spoon the chicken pieces into the curry and add just enough coconut milk to cover the chicken. Add peanuts and bring the curry to boil.
4. Once boiled, season the curry with sugar, tamarind paste, lime juice and fish sauce. The main flavors of this curry are a sweetness followed by a sourness from tamarind and lime and a saltiness from fish sauce. Bring the curry back to boil again and simmer until the chicken pieces are tender.
5. Add potato, cooked pearl onions, bay leaf, cardamon and cinnamon stick, Simmer for 5 minutes longer, turn off heat. The curry is ready.

Tips…
This Thai curry has on lndian influence. It is very mild and can be eaten like a stew with thick toast.

Stirfried Chicken with Ginger

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Stirfried Chicken with Ginger

(KAI PHAT KHING)



INGREDIENTS :
Vegetable oil4tbsp.
Chicken breast meat, sliced8oz.
Onion, peeled and sliced from stem to blossom 1
Young ginger, julienne 1/2cup
Woodear mushrooms, soaked in water, rough cut1cup
Spring onions, cut into 1 inch pieces1/2cup
Red spur chili peppers, sliced length wise 1
Green spur chili peppers, sliced length wise2
Sugar 1tsp.
Fish sauce2tbsp.
(4 servings)



1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.
2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.
3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.

Tips…
This dish is to be eaten with rice and represents a Chinese influence in Thai cuisine. Usually a favorite of tourists who find this dish delicate and mild.
Woodear mushrooms are sold in most Asian grocery stores and have different names such as black or white fungus. They both have to be rehydrated before use.

Prawn Curry with Pineapple

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Prawn Curry with Pineapple

(KAENG KHUA SAPPAROT)


INGREDIENTS :
Vegetable oil2tbsp.
Kaeng khua curry paste2tbsp.
Coconut milk 1/2 to 1 cup
Prawns or shrimps, fresh and peeled 1lb.

Fish sauce1 - 2tbsp.
Sugar 1 - 2tsp.
Pineapple, peeled and cubed1/2cup
(1 - 2 servings)

1. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the kaeng khua curry paste to the oil. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.
2. Cook the paste for 5 minutes over a low to medium heat. Add coconut milk and blend well. Bring the sauce back to a boil.
3. Once the curry sauce is boiling, add the prawns and quickly season the curry with fish sauce and sugar. When the prawns are almost cooked, add the pineapple and mix well. The curry should be fairly thick, almost the same consistency of white sauce. Spoon this curry into a bowl and serve with rice.


Tips…
This dish does not take long to cook and the main characteristic of this curry is that it does not have very much sauce. The sauce is fairly thick and creamy. If you are unable to find kaeng khua curry paste, red curry paste is a good substitute.
Should your curry be too runny when finished, spoon out the prawns and pineapple and cook the curry sauce until thick, Cream can be used to replace coconut milk but you will not get the coconut aroma in your curry. Again this dish should be eaten with steamed rice or crusty French bread.

Sweet and Sour Prawns (PRIAO WAN KUNG)

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Sweet and Sour Prawns (PRIAO WAN KUNG)



INGREDIENTS :
Vegetable oil3tbsp.
Prawns, peeled and cleaned8oz.
Green bell pepper, cut into bite sized pieces1/2
Onion, cut into bite sized pieces 1/2head
Cucumber, cut into bite sized pieces1/2cup
Pineapple1/2cup
Tomato cut into wedges2
Sugar 2tbsp.
Vinegar2tbsp.
Soy sauce or fish sauce1 - 2tbsp.
(2 servings)



1. Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.
2. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.
3. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.
4. Spoon this dish onto a plate and serve hot with other main dishes.


Tips…
This Thai sweet and sour dish differs from the Chinese variety in that the sauce has no starch thus the dish is much lighter and more delicate. It also does not have tomato ketchup in it.
Thai cooking can sometimes prove difficult due to the fact that Thai ingredients vary in taste and intensity. One bottle of fish sauce tastes different to another and may also be saltier. So, when cooking Thai food, you have to taste your food as you cook, season it bit by bit and correct the taste as you go along.

Salmon Chu Chee Curry

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Salmon Chu Chee Curry (KAENG CHU CHEE PLA SALMON)

INGREDIENTS :
Vegetable oils3 - 4tbsp.
Chu chee curry paste3heaped tbsp.
Coconut milk 2cups.
Salmon fillets 5 oz. each 4pieces
Coconut sugars2tsp.
Fish sauce1tbsp.



GARNISHES :
Red spur chili, julienne4peppers
Kaffir lime leaves, shredded1leaf
(4 servings)


1. Heat vegetable oil in a shallow sauce pan or in a frying pan until hot.
2. Add the chu chee curry paste and cook for 3 - 5 minutes over a medium heat, stirring constantly. Should the curry paste be lumpy, add a little coconut milk to loosen the lumps and make it more manageable.
3. Add coconut milk to the cooked curry paste, stir to mix well and bring the liquid back to the boil.
4. Once boiling, add pieces of salmon and cook in the curry sauce, turning once to ensure even cooking on both sides. The length of time it takes to cook the salmon depends on the thickness of the fish.
5. Reduce heat and cook slowly to allow the sauce to evaporate and thicken. Season with coconut sugar and fish sauce. Serve with curry sauce spooned over the fish and garnished with julienne of red spur chili peppers and shredded kaffir lime leaves.


Tips…
The spiciness of the curry is controlled by the amount of curry paste you use. If you like your curry hot and spicy, simply increase the amount of curry paste. Coconut sugar can be found in most Asian grocery stores. It comes in round patties the size of cookies; Use a knife to cut shavings from this sugar when seasoning curries. Other fish that hold together well can be used for this dish. Cod or snapper are excellent.

Red Chicken Curry with Bamboo Shoots

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Red Chicken Curry with Bamboo Shoots

(KAENG PHET KAI SAI NORMAI)


INGREDIENTS :
Vegetable oil4tbsp.
Red curry paste,

(Kaeng phet paste)2heaped tbsp.
Coconut milk 2cups
Chicken thigh, skinned and sliced1lb.
Bamboo shoots, sliced or julienne 1cup.
Fish sauce3 - 4tbsp.
Sugar1tbsp. Or less
Thai basil leaves, (bai horapa)1/2cup
Kaffir lime leaves 2leaves
Red spur chili peppers, sliced1tbsp.
Green spur chili peppers, sliced1tbsp.
(4 servings)



1. Heat vegetable oil in a pot and add the red curry paste to fry in this oil whilst spreading the paste as much as possible. Lower the heat and fry the paste but do not burn it. Add a little of the coconut milk to make paste spreadable. Cook longer (two minutes) over low heat.
2. Add half of the coconut milk and bring to the boil, whilst scraping the bottom of the pot to prevent scorching. Add the chicken pieces and cook until chicken is done before adding the rest of the coconut milk and bring back to boil. Add the sliced bamboo and cook two minutes longer.
3. Season the curry with fish sauce and sugar. Before taking off the stove, add Thai basil leaves and kaffir lime leaves. Garnish with two kinds of fresh chili peppers.


Tips…
As their curries are fairly spicy, Thais usually eat their meals with rice as the main starch, accompanied by various other dishes such as plain soup, stirfried vegetables and fried meats. All these dishes are eaten all at once.

Stirfried Chicken with Thai Basil and Chili Peppers

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Stirfried Chicken with Thai Basil and Chili Peppers

(KAI PHAT BAI KRAPHRAU)



INGREDIENTS :

Vegetable oil5tbsp.
Yellow spur chili peppers, chopped2 - 3tbsp.
Garlic, peeled and chopped1 - 2tbsp.
Skinless and boneless
chicken thigh, ground or sliced1lb.
Black soy 1tbsp.
Fish sauce1 - 2tbsp.
Granulated sugar1 - 2tsp.
Holy basil leaves, (bai kraphrau)1/2cup
(4 servings)


1. Heat oil in a wok or regular frying pan until it almost smokes.
2. Add chopped chili and chopped garlic to the pan and stir quickly to create aroma. Be careful not to burn them.
3. Just before the garlic browns, add the chicken and stirfry continuously. Once the chicken is cooked and the liquid from the chicken is reduced slightly, add the black soy to give this dish color and season with fish sauce and sugar. Continue to stirfry then allow the seasoning to seep into the chicken.
4. The above process should only take a few minutes since it is essential that you cook this dish on a high heat at all times. Before taking off the heat add Thai basil leaves, toss in the pan and serve immediately.


Tips…
This dish can be made with any kind of meat as well as seafood. It is a standard dish eaten in Thailand for lunch, served over steamed rice.

Green Beef Curry with Thai Noodles

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Green Beef Curry with Thai Noodles

(KAENG KHIAO WAN NUEA - KHANOM CHIN)

INGREDIENTS :
Vegetable oil4tbsp.
Coconut milk2cups or 16 fl.oz.
Green curry paste, (Kaeng khiao wan paste)3 - 4heaped tbsp.
Beef, sliced 1 1/2lbs/ 24 oz.
Fish sauce3 - 4tbsp.
Granulated sugar1tbsp.

Sweet basil leaves, (bai horapha)1/2cup
Red spur chili peppers, sliced4 - 6
(4 servings)


1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and fry the paste over a low heat, separating the lumps as much as possible. Stir constantly and do not let the curry burn.
2. Add a little of the coconut milk to the curry paste to soften the paste making it more spreadable. Add more coconut milk saving about half for later use. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching.
3. Add the sliced beef and stir. Bring the curry back to a boil and cook the beef until done. Add the rest of the coconut milk, bring the curry back. to boil and season with fish sauce and sugar. Before serving, add Thai basi leaves and garnish with red spur chili peppers.
4. Serve this dish with rice or spooned over cooked khanom chin, which is Thai spaghetti sold dry in a box under the name of nguan soon.


Tips…
Green curry paste is available in most Asian grocery stores and comes vacuum packed or in cans. The amount of chili paste used has to be adjusted depending on the saltiness of the particular paste. Conseguently all your seasonings have to be adjusted accordingly. Taste your curry before seasoning with fish sauce or sugar.
All Thai curry pastes contain most of the amazing Thai herbs. They differ from other curries as Thai curry pastes have fresh ingredients rather that dry herbs and spices.

Carrot or Papaya Salad (SOM TAM)

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Carrot or Papaya Salad (SOM TAM)


INGREDIENTS :
Carrots or raw papaya or
cabbage or cucumber, shredded2cups
Fresh bird's eye chili peppers, bruised8
Unsalted, toasted peanuts,
oarsely ground4tbsp.
Dry shrimps, ground5 - 6tsp.
(4 servings)


SALAD DRESSING :

Fish sauce1/4cup
Brown sugar1/2cup

Lime juice1/2cup
Garlic chopped2cloves



1. To make the dressing, combine all the dressing ingredients together and set aside.
2. Grate the carrots or any of the vegetables mentioned above, rinse in cold water and drain well.
3. Toss the salad with the salad dressing adding the creshed bird's eye chili peppers should your salad spicy. Add a teaspoon of the peanuts and ground shrimps and toss thoroughly.
4. Plate the salad and garnish with ground peanuts and ground shrimps.


Tips.-
Som tam became famous during the Vietnam war when American G.l'.s came to Thailand for R and R and were introduced to this salad from the North East. Raw papaya is difficult to get in some countries so we suggest you use carrots or cabbage instead. It is recommended that once this salad is tossed it should be eaten immediately since Thai salad dressings do not have oils which help salads stay fresh longer.
Do you know that the flesh and oil from papaya is used to make meat tenderizers? NO wonder it helps your digestion.

Hot and Sour Soup with Prawns

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Hot and Sour Soup with Prawns (TOM YUM KUNG)



INGREDIENTS :
Chicken stock2cups
Fresh mushrooms, quartered5oz.
Fish sauce4 - 5tbsp.
Fresh prawns, peeled8oz.
Kaffir lime leaves2leaves

Bird's eye chili peppers4whole
Fresh coriander leaves4sprigs
Fresh lemon grass, sliced thin3tbsp.
Fresh lime juice5 - 7tbsp.
(2 servings)



1. In a pot, bring to the boil the chicken stock, kaffir lime leaves and lemon grass.
2. Allow the stock with the herbs to boil for one minute to allow the herbs to impart their scent to the stock. Add fresh mushrooms and boil until done (one minute).
3. While the liquid is still boiling add the prawns and season with fish sauce and lime juice. Garnish with bird's eye chili peppers and coriander leaves, serve immediately. Do not over cook the prawns, once the prawns turn white, turn off the heat.


Tips...
Both lemon grass and kaffir lime leaves are available in Asian grocery stores the world over. They are usually dried then exported so rehydrate them before using. Tom yum kung is a well known dish. It has a delicate flavor, so when you season the soup, add the lime juice last and a little at a time, tasting the soup as you season. Should you add too much to the soup it cannot be corrected, hence make lime juice the last flavoring ingredient.

Chicken Coconut Soup

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Chicken Coconut Soup ( TOM KHA KAI)



INGREDIENTS :
Chicken stock 2cups
Coconut milk 3/4cup
Fish sauce2 - 3tbsp.
Fresh chicken thigh, cubed6oz.
Kaffir lime leaves, torn3leaves
Bird's eye chili peppers2tsp.
Coriander roots from one plant
Young galangal root, sliced2tbsp.
Lemon grass, sliced1tbsp.
Fresh lime juice4 - 5tbsp.
(2 servings)


1. Combine chicken stock and coconut milk, add kaffir lime leaves, coriander root, bird's eye chili peppers, young galangal and lemon grass, bring to the boil in a pot. Allow to boil for one minute.
2. Add cubed chicken pieces to the soup and bring back to boil. Boil the chicken until just cooked.
3. Season the soup with fish sauce and lime juice. The soup should taste slightly tart followed by a saltiness and a creaminess from the coconut milk. Take the soup off the heat and serve in a bowl. Garnish with coriander leaves.


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

Thai Prawn Salad (PHLA KUNG)

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Thai Prawn Salad (PHLA KUNG)


INGREDIENTS :

Prawns 1lb.
Fresh lemon grass, sliced thin1/2cup
Shallots, thinly sliced1/4cup
Young ginger, julienne1/4cup
Kaffir lime leaves, sliced very thin4 - 5leaves
(4 servings)


DRESSING :
Lime juice3tbsp.
Fish sauce 4tbsp.

Sugar2tsp.
Fresh spur chili peppers,
thinly sliced6


GARNISHES :
Lettuce
Mint Leaves
1. Peel the prawns and clean well. Blanch the prawns in boiling water until just done and soak them in cold water to stop them from over cooking, drain and put aside.
2. Toss the prawns and salad ingredients with the dressing. Mix all the herbs well and spoon this salad onto a platter lined with fresh lettuce leaves. Decorate the dish with fresh mint leaves.
Tips.-
This dish has many variations and is very popular with drinkers in Thailand because its spiciness goes well with either beer or whisky.

MU PING AND KAI YANG

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Marinabe for Grilled Skewered Pork and
Grilled Chicken Breast Thai Style
(MU PING AND KAI YANG)



INGREDIENTS : Mu Ping
Soy sauce 1/4 cup
Sweet dark soy 1.5 tbsp.
Soy seasoning sauce (Maggi)1/4 cup
Granulated sugar 3 - 4 tbsp.
Ground pepper 1 tsp.
Chopped garlic 2tbsp.
Chopped coriander roots 1 tbsp.
Pork, sliced into thin strips1 lb.
Bamboo skewers 15 - 20 pieces
Marinade for Grilled Skewered Pork (Mu Ping)
1. Marinate the pork strips in the seasoning mix for two hours or more.
2. Skewer the pork strips onto the bamboo skewers which have been soaked in water, leaving enough exposed skewer for handling when grilling.
3. Grill skewered pork over charcoal or broil until cooked. Serve hot with steamed sticky rice.







INGREDIENTS : Kai Yong
Boneless chicken breast with skin 6 pcs. X 5 oz.
Fish sauce 2 tbsp.
Coriander roots, chopped 2 tbsp.
Garlic, peeled and chopped 1.5 tbsp.
Ground white pepper 1 tsp.
Ground dry turmeric 1.5 tsp.
(4 servings)


Grilled Chicken Breast Thai Style (Kai Yang)
1. Wash chicken and pat dry, flatten slightly with wooden mallet to ensure even cooking.
2. Make a marinade by blending together coriander roots, garlic, white pepper and turmeric in a food processor adding fish sauce to form a smooth paste. Marinade the chicken pieces in this mixture for at least half an hour.
3. Grill the chicken pieces over charcoal on a moderate heat until cooked and golden. (Ten minutes if the chicken pieces are not too thick). You can also roast the chicken in the oven, skin side up and uncovered at 220 C for 20 minutes.
4. Served with sweet chili dipping sauce.
Fresh coriander or cilantro is now available in good supermarkets all over the world, usually in the fresh herbs section. Coriander roots are usually cut off from the stems of the bunches of fresh coriander when sold. Ask your grocer for the roots or use coriander stems as substitute. Sweet chili dipping sauce is sold in Asian grocery stores under the name 'grilled chicken dipping sauce' (nam jim kai).

Spicy Salmon Salad, Thai Style

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Spicy Salmon Salad, Thai Style

(LAP SALMON)




INGREDIENTS :
Grilled salmon 1.5 lbs.
Shallots, peeled and sliced thin 1 cup
Onion, sliced thin 2 tbsp.
Mint leaves 1/2 cup
Toasted raw rice kernels, ground 3 - 4 tbsp.
Red chili powder 1 - 2 tbsp.
Fish sauce 1/4 cup
Fresh lime juice 1/3 cup
Red spur chili peppers, sliced 2 tbsp.
Chopped fresh galangal (optional) 3 tbsp.
(4 servings)




1. Baste the pieces of salmon lightly with vegetable oil and grill until cooked. Take off heat and let cool.
2. With a fork break salmon pieces into a crumble. Add the rest of the salad garnishes except the fresh lime juice. Toss all the ingredients together, then add fresh lime juice to taste. It should be tart enough at first taste but not overpowering.
3. Spoon this salad over decorative lettuce cups and garnish with fresh mint leaves and julienne red spur chili peppers.

Tried Spring Rolls (PO PIA THOT)

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Tried Spring Rolls (PO PIA THOT)


INGREDIENTS :

Spring roll wrappers 12oz.
Ground pork 1cup
Egg 1whole
Mung bean noodle
(or beanthread) 2oz.
Green cabbage, sliced thin 1cup
Bean sprouts 1 cup
Garlic, chopped 1 tbsp.
Flour and water paste 1/2cup
Ground pepper 1 - 2 tsp.
Soy Sauce 2 tbsp.
Frying oil 4cups.
(4 servings)

1. Soak the beanthread in water until soft, drain and cut into short lengths.
2. Mix together ground pork, egg, cabbage, bean sprouts, ground pepper, soy sauce and beanthread and put aside.
3. In a pan heat up a little oil and fry the chopped garlic until aromatic, then add the mixture and fry until cooked and well seasoned. Take this mixture off heat and allow to cool.
4. Once cooled, stuff this filling into the spring roll wrappers and seal with flour paste.
5. Fry spring rolls in hot oil until golden brown and drain. Served hot with plum sauce.

Tips.-
This dish originates in Vietnam and the dipping sauces vary from region to region. Most likely the sauce that you would easily find in your country is plum sauce which comes bottled and ready made. Should the plum sauce be too sweet and not spicy enough simply warm it up and add a little vinegar with chopped hot chili peppers.

Chicken Satay and Peanul Sauce

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Chicken Satay and Peanul Sauce
SATAY KAI AND NAM JIM SATAY





INGREDIENTS: Chicken Satay (Satay Kai)
Chicken Breast 8 oz.

MARINADE:
Coconut milk 2 fl. Oz.
Coriander roots, chopped 2 tbsp.
Curry powder 1/2 tsp.
Turmeric powder 1/2 tsp.
Sugar 2 tsp.
Fish sauce 1/2 tbsp.
Vegetable oil 2 tbsp.
(2-4 servings)





Chicken Satay (Satay kai)
1. Slice the chicken into thin strips ready to be skewered.
2. Mix all the ingredients for the marinade together and mix the sliced chicken with the marinade. Allow the chicken to marinade for at least 3 hours or over night.
3. Skewer each slice of marinaded chicken onto a bamboo skewer which has been soakeb in water.
4. Grill or pan sear the skewered chicken until done and still moist. Serve hot with cucumber salad.



INGREDIENTS: Peanut Sauce for Satay (Nam jim Satay)
Vegetable oil 3 tbsp.
Red curry paste 2 tbsp.
Ground coriander 1/2 tsp.
Ground cumin 1/2 tsp.
Coconut milk 2 cups
Coarsely ground peanuts 3/4 cup
Sugar 2 tbsp.
Tamarind juice or lime juice 2 tbsp.
Salt 1 tsp.



Peanut Sauce for Satay (Nam jim Satay)
1. Put the oil in a saucepan and heat up. Add the curry paste when the oil is hot and fry until fragrant, being careful not to burn the curry. (Use medium heat)
2. After a minute or so add the dry spices and continue frying for another one or two minutes.
3. Add coconut milk and the rest of the ingredients except the tamarind juice and salt. Bring the ingredients in the pot back to the boil for a few minutes or until the sauce thickens slightly.
4. Adjust the seasoning with tamarind juice and salt. The sauce should taste slightly sweet followed by a touch of tartness and saltiness. The main scent of this sauce is the combination of curry and coconut.


Thai Cuisine Recipe

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Spicy Thai Fish Cakes and Cucumber Salad
THOT MAN PLA AND ACHAT

INGREDIENTS: Spicy Thai Fish Cakes (Thot Man Pla)
Coconut milk 3/4 cup
Ground white pepper 1 tsp.
fish sauce 2 tbsp.
Egg 1 whole
Ground fresh fish,
any white fish will do 1.5 lbs.
Kaffir lime leaves, julienne 2 tbsp.
Red curry paste 2 - 3 tbsp.
Chinese long beans or
green beans sliced thin 1/2 cup
Vegetable oil for frying 2 cups
(4 servings)

Spicy Thai Fish Cakes (Thot Man Pla)
1. ln a food processor, using a steel blade, blend together all the ingredients except the Chinese long beans and vegetable oil for frying, The paste should be smooth with no lumps.
2. Spoon the fish paste into a mixing bowl and mix in the sliced beans.
3. Heat oil in a frying pan to medium heat, Form fish paste into bite size cakes by using spoons or your hands, Slightly moisten with oil to prevent the paste from sticking to your fingers, Flatten these round patties a little to ensure even cooking,
4. Fry these cakes until golden on both sides, (Do not take long to cook,two minutes or so depending on the size of the cakes.)
5. Lift cooked pieces of fish cake from the hot oil and drain on absorbent paper. Serve hot with cucumber salad.



INGREDIENTS: Cucumber Salad (Achat)
Cucumber,peeled and sliced thin 1 cup
Shallots, peeled and sliced thin 2 heads
Red spur chili peppers, sliced 1
Chopped coriander 1 tbsp.
Water 1.5 cups
Granulated sugar 4 tbsp.
White vinegar 4 tbsp.
Cucumber Salad (Achat)
1. Peel and cut cucumber lengthwise and slice thin.
2. In a mixing bowl, combine all the ingredients and mix well. Let the salad rest for 20 minutes and spoon into a small serving cup to accompany spicy fish cakes or chicken satay.