Thai Cuisine Recipe

Saying this chicken is boiled is not the full story, it is first pan fried to get some flavour from the browning, then simmered slowly in a stock, and finally served up with a delicions spicy dark sauce. It’s healthy chicken but with an unhealthy taste!

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.

There are several similar Thai recipes that consists of a salty thing added to coconut milk to make a rich salty sauce. The saltiness in this one comes from the yellow beans. Many of these recipes are popular in Thailand, but they don’t really translate to the west, I think it’s because the taste is nice but the sauce isn’t much to look at.

Ingredients
250 ml Coconut Milk
5 Tablespoons Yellow Bean Sauce
100 ml Tamarind Juice
2 Tablespoons Sugar
100 gms Pork Mince
50 gms Shrimp Mince
1 Tablespoon Sliced Red Onion
1 Tablespoon Sliced Chillies
1 Tablespoon Chopped Coriander Leaves

Preparation
1. If you prefer a smooth sauce, blend the yellow beans to a smooth paste, I prefer to have some texture.
2. Boil the coconut milk over a medium heat, add the yellow bean sauce, add the pork mince and the shrimp mince and lower the heat.
3. Add the tamarind juice (tamarind pulp squeezed into water to make sour water), add the sugar and stir tomix.
4. Take off the heat, chop the chillies, coriander and onion and add to the sauce and serve.

This sponge mixture is flavours with bi-tua leaves to give a green colour and bubble gum like flavour, so typical of bi-tua dishes. It’s better to use bi-tua flavouring for this because it’s concentated, but if you cannot get it, shred bi-tua in water and squeeze the leaves carefully to get as concentrated a flavour as possible into the water, then filter out the pulp so that only the green water is used.
To make a more interesting photograph, I’ve cut the sponge into cubes, but that is optional.

Ingredients
170 gms Unsalted Butter
170 gms Castor Sugar
4 Large Eggs
160 gms Cake Flour (With raising agent)
4-5 Drops Bi Tua Flavour

Preparation
1. Leave the butter to soften at room temperature.
2. Blend the butter with the sugar to form a smooth creamy mixture.
3. Add 2 of the eggs and whisk in until smooth, it’s better to use an electric whisk to get as much air into the mixture as possible.
4. Add the remaining eggs and whisk again.
5. Add the flour a little at a time, whisking in until smooth.
6. Finally finish by adding the bi-tua flavour. If the mixture is too loose, add a little more flour, you want a soft creamy paste at the end.
7. Line a cake dish with greaseproof paper, pour in the mixture. Bake in a pre-heated oven for 45-50 minutes at 180 degrees celcius.

Chilli (Prik) is the main spices of Thai food seasoning that make the tasteless of food become spice up and tasteful.

Chilli is one of spices which important for Thai cuisine for long time. Every meal always has chilli that seem it cannot separated from Thai foods so every household will keep it as dried chilli, chilli powder and fresh chilli.



Now, I make you known to chilli which often use in Thai cuisine.
1. Bird chilli (Prik Ki Noo)
It has both green and red everyone give a nickname to it “bantam chilli” because of its small shape but very very hot and spicy. Do you believe superman can cry!!. Bird chilli often put to papaya salad (Som Tam) and sometime put it on side dishes with sago ( Sa Koo Sai Moo).

2. Dried chilli (Prik Hang)
Dry chilli is bird chilli that dried by the sun, it has good smell and proper to make chilli sauce and put it on side dishes with Thai rice noodle. Sometimes we spinning it as chilli powder and use it for season in noodle.

3. Sweet chilli (Prik Whan)
Sweet chilli or jumbo chilli, like its shape. It has 3 color ; green, red and yellow. Taste of sweet chilli is little spicy so we often eat with vegetable salad or fried it like tempura. With the colorful of it, make it more appetizing.

4. Large chilli (Prik Chee Fah)
Large chilli has native land in tropical area of America, its shape round-long and sharp tail. It has many colors ; green, red and orange. We often use it in fired rice because it has little spicy and sometimes we grill it for make chilli sauce, it has good smell. Before use it should core its seed.

Chilli tips
1. Do not drink water immediately after chew chilli because it make you more hot. Should drink milk, hot tea or yogurt for stop hotness.

2. If you have a fever should eat spicy food for perspiring such as papaya salad (Som Tam), Spicy soup (Tom Yam) etc.

3. chilli top can be scald and eat with chilli sauce.

4. Capsaicin in chilli can help you relieve the pain, now medical profession use it in medicine for relieve the pain. Chilli will spicy more or less up to these Capsaicin which in the seed so you can make chilli less spicy by core its seed.

What’s Pad Thai?
Pad Thai is fired Thai noodle if you ever come to Thailand; I believe you have a chance to try it sure!!

Why named Pad Thai?
Did you ever wonder why Pad Thai. It can be Pad Chinese or Pad India? No. cannot because Pad Thai belongs to Thai.

When Pad Thai birth?
You may think it birth in ancient times some think since 5th reign…some think since Ayutthaya….

But Pad Thai just was born in General P. Piboonsongkram government whose slogan is “Believe leader, Thai safe” that means Pad Thai belong to Thai about 50 years.

General P. Piboonsongkram government dominated in period 2482-2489 and he changed Thai come to nationalism and civilization such as
-Changed Siam to Thailand
-Don’t eat betel nut
-Wear a hat when go out
-Separated male and female by named if male has the name like female should change their name to true man like Som Chay. So this period Som Chay is the hottest name for male.
-Changed Thai Language by cut some word which not necessary because some alphabet it pronounce the same but different character so he cut it out. Many books have to edit and changed to be correct in his language but when it’s outdated of him everything changed as before.

Everything changed to nationalism so he did not forget to make foods of Thailand, Pad Thai.

Pad Thai is a new food and all the ingredients are Thai even pork which looks as a Chinese food no authority to put in Pad Thai dishes.