Tan Kitchen - Thai Kitchen

Roasted Chili Paste (Num Prik Pow)

s.wiratchada@gmail.com (Tan.wiratchada) — Sat, 17 Oct 2009 12:09:00 +0000

Here are Roasted Chili Paste or Num Prik Pow are very important ingredients for many Thai dishes. Always use for cooking STIR-FRY and SOUP menu. It’s a popular thai cuisine.

INGREDIENTS :

5 dried red spur chilies, roasted
8 roasted shallots
6 cloves roasted garlic
2 cup vegetable oil
1 tbsp palm sugar
1 ½ tbsp tamarind juice
¼ tsp salt
3 tbsp fish sauce
1 tsp shrimp paste

PREPARATIONS

Pound roasted chilies with salt to a fine paste.
Add roasted shallots and garlic, and continue to pound until smooth paste
Add shrimp paste, pound lightly to combine.
Transfer the mixture to a pan, saute in oil until fragrant. Season and taste with fish sauce, sugar and tamarind juice, stirring well.

Hanglay Curry (Kaeng Hang Lay)

s.wiratchada@gmail.com (Tan.wiratchada) — Sat, 17 Oct 2009 11:55:00 +0000

Hanglay Curry or Kaeng Hanglay in Thai. This Kaeng Hanglay recipe was traditionally served at various festivals in northern Thailand and especially when young teenage boys become novices. The Kaeng Hang Lay curry was served to the Monks first and later cooked potato was added to stretch the dish for the rest of the community.

INGREDIENTS:

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

PREPARATIONS:

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.

Khai Pad Prik Khing

s.wiratchada@gmail.com (Tan.wiratchada) — Fri, 16 Oct 2009 11:34:00 +0000

This delicious Thai ginger chicken stir fry recipe also call in Thai Khai Pad Prik Khing is quick and easy to make, plus it's super healthy, aromatic, and flavorful. Ginger and chicken pair extremely well, making for a superb stir fry recipe that's extra good-for-you. You needn't cook vegetables on the side simply serve with rice. This Thai ginger chicken stir fry also makes for great leftovers, including hot lunches. ENJOY!

INGREDIENTS:

400 g chicken, cut into well pieces
1 tbsp minced garlic
1 cup black mushrooms, sliced
½ cup red peppers, cut diagnally
3 tbsp finly sliced ginger
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp oyster Sauce
¼ cup chopped onion
2 spring onions, cut into 1" long
coriander leaves (for garnishing)
cooking oil

PREPARATIONS:

Heat oil in a wok. Add garlic and stir fry until golden.
Add chicken and stir fry until nearly cooked, then add fish sauce, soy sauce and oyster sauce and stir until it begins to bubble.
Add the rest of the ingredients and stir fry until the chicken is done.
Transfer to a serving dish and garnish with coriander leaves.
Serve immediately with hot steamed rice.

Pla meuk pad kai kem

s.wiratchada@gmail.com (Tan.wiratchada) — Thu, 08 Oct 2009 08:22:00 +0000

This Pla meuk pad kai kem or Stir-Fried Squid with Salted Eggs Yolk it’s something familiar with Stir-Fried Squid With Roasted Chili Paste or Pla Meuk Pad Nam Prik Paw. But this Thai roasted chili paste recipe is less spicy! The taste are more smoot make it different by salted eggs yolk. But if you still like more spicy just check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer less spicy dishes, adding more chili if you like more spicy. Roasted Chili Paste always makes for excellent Thai chili paste.

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 tbsp oyster sauce
½ tbsp fish sauce
½ tbsp soy sauce
1 tsp sugar
1 tbsp roasted chili paste
¼ tsp pepper powder
cooking oil

PREPARATIONS:

Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.
Heat oil in a wok over medium heat.
Add garlic and stir fry until golden.
Then add spring onions and squid.
Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.
Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.
Don't forget to taste before transfer to serving dish.
Transfer to a serving dish.
Garnish with sliced red chili and serve immediately with hot steamed rice.
Yum..Yum..

Thot Man Khao Phot (V)

s.wiratchada@gmail.com (Tan.wiratchada) — Thu, 01 Oct 2009 11:32:00 +0000

Thot Man Khao Phot or Spicy Fried Corn Patties is a small spicy appetizer. There's something very comforting about using fresh corn. This vegetarian recipe uses plenty of corn as a spicy fried corn patties and healthy, as well as very low in fat.

INGREDIENTS:

2 cups corn kernels (about 4 large ears)
1 egg
¼ cup thinly sliced yard-long bean
1 tbsp red chilli paste (for kaeng-khua)
2-3 tbsp rice flour
2 tbsp light soy sauce
1 tsp salt
2 cups vegetable oil (for frying the patties)
3 tbsp wheat flour (for flouring the patties)

PREPARATION:

Blend all ingredients with soy sauce and salt together and knead to a uniform texture.
Form the dough into 1-inch balls, flatten slightly, flour with the wheat flour and fry in hot oil.
Fry 8-10 patties at a time. If too many patties does not become crisp.
Serve with relish.

INGREDIENTS for Relish

¼ cup vinegar
¼ cup water
¼ cup sugar
1 tsp salt
1 red spur chilli, well pounded
5 cucumbers, thinly sliced
¼ cup roasted peanuts

PREPARATION for Relish

Bring the vinegar, water, sugar, salt and chilli to a boil and then allow to cool.
Pound the peanuts well in a mortar and then mix with the syrup and add the cucumbers.
Then ready for serve

Note:

Instead of kaeng-khua chilli paste 1 tbsp of well pounded coriander roots and garlic may be used.

Luk Chin Thua Khiao (Mungbean Balls) (V)

s.wiratchada@gmail.com (Tan.wiratchada) — Thu, 01 Oct 2009 04:10:00 +0000

Mung beans are among my favorite. They're most often used in Indian and Chinese cooking. With their rich, creamy texture, they're also great in salads. And their health credentials are excellent: zero cholesterol, negligible fat, high in protein and dietary fiber, and a good source of calcium and iron.

This mung bean balls is a particularly tasty recipe such a apptizer. It's quick and easy to make (apart from the overnight soaking of the beans), especially as you can do most of the preparation in advance.

INGREDIENTS:

1 ½ cups mashed, boiled, hulled mungbeans
3 coriander roots, well pounded
¼ tsp pepper
5 cloves garlic, well pounded
1 ½ tsp salt
2-3 tbsp wheat flour
1 eggs
1 tsp vegetable oil

PREPARATION:

Mix all the ingredients and knead together until stiff.
Taking one tablespoonful at a time, roll the dough into balls.
Place the balls on a plate, put into a steamer in which the water is already boiling, and steam for five minutes.
Then, remove the balls from the steamer and fry in plenty of oil.
They may be served with chillies sauce or ketchup or sweet and sour sauce

Enjoy~* ;)

Khanom Jip & Kiao Thot Sai Phak (V)

s.wiratchada@gmail.com (Tan.wiratchada) — Thu, 01 Oct 2009 03:57:00 +0000

From now more and more people are turning to vegetarian foods nowadays due to growing interest in maintaining health and in the healing quality of meat-free diets; this in addition to long standing religious reasons. Then from now I will more post about vegetarian foods. Started from...Khanom Jip...

Khanom Jip and Kiao Thot Sai Phak in Thai and also we call in English is Steamed or Fried Won Ton with Vegetarian Filling. This food we eat like a appetizer and all day menu. Also lover kids menu..Let's go...

INGREDIENTS:

80 won ton sheets
¼ cup diced onion
½ cup thinly sliced, soaked ear mushroom
1 cup diced carrot or diced pumpkin
1 cup peas or short lengths of green beans
1 tsp. chopped coriander root
2 tbsp fried garlic
¼ tsp pepper
5 cloves garlic
1 tbsp seasoning sauce
1-2 tbsp light soy sauce
1 tbsp wheat flour
2 tbsp vegetable oil
1 egg

PREPARATION: (for Khanom Jip)

Pound the coriander root, pepper, and garlic well in a motar.
Heat the oil in a frying pan. When it is hot, fry the garlic mixture until fragrant, then add the onion, mushrooms, peas or beans and pumpkin or carrot and stir fry until tender, seasoning with seasoning sauce and soy sauce.
Separate the yolk of the egg from the white. Set the white aside for use in wrapping the won ton.
Add the yolk to the pan, then add the flour and mix thoroughly.
When ready remove from the pan and allow to cool.
Place about 1 tsp of the filling in the center of won ton sheet and fold the sheet up by making small pleats all around the filling, sticking the sheet closed by dabbing it with a little of the egg white.
Place the won ton on a lightly greased banana leaf or tray in a steamer and steam for about 15 minutes.
After removing from the steamer, arrange on a plate, sprinkle with the fried garlic and serve with light soy sauce, soy vinegar or sliced chillies in vinegar.

PREPARATION: (for Kiao Thot Sai Phak)

For make a Kiao Thot, place about 1 tbs of the filling in the center of each won ton sheet, fold the sheet over the filling, wet the edges of the sheet with a little water and then pinch the edges closed.
Heat the 2 cups of oil in a frying pan.
When it is hot, fry the won ton until crisp and golden brown, then remove from the pan and drain.
Serve with chilli sauce or ketchup

Seafood Spicy Stir-fry (Pad Cha Ta-lay)

s.wiratchada@gmail.com (Tan.wiratchada) — Tue, 11 Aug 2009 11:06:00 +0000

Seafood Spicy Stir-fry or Pad Cha Ta-lay in Thai. This Seafood Spicy Stir-frying is a great way to cook up a fabulous Thai dish quickly. These seafood spicy stir-fries are deliciously easy. Rich and succulent, but still marvellously healthy, these easy recipes make dinner into something special. And still have a great Thai taste. Enjoy ka!

INGREDIENTS:

100 grams snapper , sliced (any meaty white fish)
100 grams squid, scored and sliced
100 grams medium-sized shrimps, cleaned, shelled and deviened
1 tbsp chopped garlic
5-10 chilies, crushed
1/2 red sweet pepper, sliced
50 grams wild ginger [ka-chai], finely sliced
1 tbsp fish sauce
50 grams sweet basil leaves
10-15 green peppercorns
2 tbsp roasted chili paste

PREPARATIONS:

Heat oil in a wok over medium-high heat.
Wait until hot, add crushed chilies, garlic, wild ginger.
Stir until aromatic and golden.
Add shrimps, snapper, squid and stir until nearly cooked.
Then add roasted chili paste, fish sauce, sugar, peppercorns, sweet pepper, and sweet basil leaves.
Stir quickly until all ingredients mixed well, then remove from heat.
Transfer to a serving plate and serve immediately with hot steamed rice.

Stir-Fried Squid With Roasted Chili Paste (Pla Meuk Pad Nam Prik Paw)

s.wiratchada@gmail.com (Tan.wiratchada) — Mon, 10 Aug 2009 13:25:00 +0000

Stir-Fried Squid With Roasted Chili Paste or Pla Meuk Pad Nam Prik Paw. This Thai roasted chili paste recipe is red hot! Check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer less spicy dishes. Roasted Chili Paste makes for excellent Thai chili paste.

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 tsp roasted chili paste
1 tsp soy sauce
1/2 tsp sugar
cooking oil
coriander leaves (for garnishing)

PREPARATIONS:

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.
Add roasted chili paste, soy sauce, green onion, chilies, sugar and stir fry for another 2 minute and until all ingredients mixed well.
Transfer to a serving dish.
Garnish with coriander leaves on top and serve immediately with steamed rice.

Fried Eggs in Clear Soup (Kang Jued Khai Nam)

s.wiratchada@gmail.com (Tan.wiratchada) — Mon, 10 Aug 2009 10:01:00 +0000

This easy eggs soup recipe is soothing and nourishing, as well as elegant to serve. A close relative of Chinese soup, this soup quick and easy to make, and any type of prepared crab meat , pork, or chicken. This Thai-style Eggs Soup is great for everyday eating, but can just as easily be served as an elegant appetizer at a dinner party or other special occasion. ENJOY ka!

INGREDIENTS:

100 grams ground pork
50 grams vermicelli noodle (optional)
3 eggs, beaten
¼ cup oil
1 tbsp crispy fried chopped garlic (for topping)
½ cup thin sliced onions
6 cups chicken stock or water
1/3 cup fish sauce
1/8 teaspoon white pepper
300 grams chinese cabbage, cut into well pieces
2 spring onions cut into 1 inch long pieces

PREPARATIONS:

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.
In a pot, bring the chicken stock (or water) to boil.
When boiling, add pork and stir until cooked.
Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.
Remove to a serving bowl.
Before serving, garnish with crispy fried chopped garlic on top of the bowl.

Fried Garlic Squids(Pla Muk Tod Kra-tium prik Thai)

s.wiratchada@gmail.com (Tan.wiratchada) — Mon, 10 Aug 2009 09:22:00 +0000

Fried Garlic Squids or Thai called "Pla Muk Tod Kra-tium prik Thai" For those who like squid, this is an easy Thai dish with only a few ingredients. The main flavour is garlic and the squid is very easy to prepare. Children really like them. I like to serve with hot steamed rice. Not spicy menu but taste of pepper and garlic. And it tasty one. This time I using back pepper make taste change a little from ground pepper.

INGREDIENTS:

400 grams of Cleaned Squids
1 tsp minced coriander root
3 cloves garlic, crushed
2 ½ tsp fish sauce
½ tsp back pepper
2 tbsp oil for frying

PREPARATIONS:

Cut the squid like squares clean the inside of the squid carefully, remove the beak if it is still present.
Score the squid with diagonal criss-cross scoring, this will make it more tender and less chewy once cooked.
Mix together, garlic, fish sauce, pepper, coriander root, then leave to marinate for 5 minutes.
Heat oil in a wok over medium heat.
Add clean squids and their marinade, then stir-fry for 2-4 minutes or until mixed.
Transfer to a serving dish.
Garnish with sliced tomatoes and cucumber, then serve immediately with hot steamed rice.

Tip : If you overcook squid it becomes chewy, so only light, short cooking is necessary.

Stir Fried Spicy Mama Noodles with Shrimps(Mama pad kee mao Goongs)

s.wiratchada@gmail.com (Tan.wiratchada) — Fri, 07 Aug 2009 12:04:00 +0000

Quick and easy Stir Fried Spicy Mama Noodles with Shrimps or Mama pad kee mao Goongs. This is a great way to cook up a fabulous Thai dish quickly. These stir-fries are deliciously easy, but still have that great Thai taste. Perfect for times when you want to minimize your time in the kitchen. Enjoy ka!

INGREDIENTS:

400 grams shrimps
2 packets of Mama Noodles
2 tbsp minced garlic
2 tbsp soy sauce
2 tbsp fish sauce
¼ tsp ground pepper
5 red+green chili
1 head green cabbage (about 1 3/4 lb.)
½ cup holy basil
cooking oil

PREPARATIONS:

Wash prepared Shrimps cleaned, shelled and deviened in clean water.
Wash cabbage and shred
Boil the Mama instant noodles in water for 2-3 minutes and remove the noodles from the water, keeping aside.
Heat oil in a wok over medium heat. Add garlic and chopped chili, and stir until golden and fragrant.
Then add shred cabbage, and keep stirring until nearly cooked.
Add shrimps. Season with soy sauce, fish sauce, ground pepper.
Lastly add boil Mama noodles, holy basil and turn up to high heat.
Stir fry quickly until all ingredients mixed well. Remove from heat.
Transfer to a plate and serve immediately.
Enjoy ka! ;)

Hot and Sour Curry with Shrimps (Kang Som Goong Pak Roum)

s.wiratchada@gmail.com (Tan.wiratchada) — Thu, 06 Aug 2009 18:30:00 +0000

Hot and Sour Curry with Shrimps or Kang Som Goong Pak Roum. This beautiful soup is similar to hot & sour soup, but better! In Thai, it's known as "Kang Som Goong" - which actually means Orange Shrimps Curry" - an ancient recipe from the Central Plains region of Thailand. It is a fiery-hot soup with both sour and sweet overtones that make for a lively combination, especially when paired with fish and/or seafood. For this recipe, I've used both shrimp and fish fillets. Plenty of fresh local vegetables are another characteristic of this wonderfully healthy Thai soup recipe. ENJOY Ka!

INGREDIENTS:

8-10 medium sized shrimps, cleaned, peeled and deveined
200 grams fish fillet (any meaty white fish)
4 tbsp hot and sour curry paste
5 tbsp of tamarind juice
3 tbsp of fish sauce
1 tsp of palm sugar
Lemon juice
Fresh vegetable such as Chinese Radish, Yard long beans, Chinese Cabbages etc. or any as you like.

PREPARATIONS:

Cleaned, peeled and deveined Shrimps.
Cleaned fresh vegetable and cut into 1-inch pieces.
Put the fish fillet in a boiling water and wait until it cooked.
Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well.
Remove and set aside.
Heat water in a pot, wait until boiling.
Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.
Add fresh vegetable.
When the soup boiling, add Shrimps and remove from heat.
Add lemon juice as desired taste.
Transfer to a serving bowl, and serve with hot steamed rice.

Thai Grilled Pork (Mou Yang)

s.wiratchada@gmail.com (Tan.wiratchada) — Thu, 06 Aug 2009 15:47:00 +0000

THAI GRILLED PORK or Mou Yang. Bring the neighbors over for this delicious barbecue flavored Thai grilled pork. Pork is one of the most popular meats to hit the grill or smoker. These recipes represent the most popular pork recipes on my site. You will find some great cuts of pork for the grill.

INGREDIENTS:

450 grams pork, slice into thin and long strips
2 tbsp sugar
1 tsp salt
3 cloves garlic, minced
1 tbsp coconut milk
1 tbsp fish sauce
1 package bamboo skewer

PREPATATIONS:

Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).
When the pork is ready, thread a skewer through the pork.
Grill the pork until it is well done.
While barbequing, brush pork with marinade.
When done, serve with fresh vegetables and slices of cucumber and tomato.
Thai people love to eat this dish with Sticky Rice.
In this case, you can also serve with Sticky Rice.

Shrimps in Dried Red Curry (Chu Chee Goong)

s.wiratchada@gmail.com (Tan.wiratchada) — Wed, 05 Aug 2009 18:09:00 +0000

Shrimps in Dried Red Curry or Chu Chee Goong This recipe adapted from Chu Chee Pla Too or Mackerel in Dried Red Curry . Although the recipe doesn't include vegetables, but you can try adding your own favourite vegetables to the curry and leave a comment if you come up with a good combination! Enjoy ka!

INGREDIENTS:

8-10 shrimps, cleaned, peeled and deveined
3 tbsp red curry paste
1 tbsp fish sauce
1 tbsp sugar
2 kaffir lime leaves, thinly sliced
400 g coconut milk
1 red chilli,thinly sliced
3 coriander leaves (for garnishing)

PREPARATIONS:

Heat wok over medium -high heat, add coconut milk fry until aromatic.
Add red curry paste. Fry until aromatic and until the oil has clearly separated from the coconut milk.
Add the shrimp, and season with fish sauce and sugar.
Stir fry until the shrimp is cooked, then add kaffir lime leaves and stir for another 1 minute.
Transfer to a serving dish and garnish with red chili, and coriander leaves.
Serve immediately with hot steamed rice

Kreativ Award Thank you Reesekitchen

s.wiratchada@gmail.com (Tan.wiratchada) — Tue, 28 Jul 2009 10:21:00 +0000

I received this cute and sweet kreativ award from Reesekitchen .Thank you very much for your kindness. And sorry for the late posting. I hope my Thai kitchen won't be a disappointment to my reader and blogger all over the world.

The Kreativ Blogger award comes with some rules:

You must thank the person who has given you the award.
Copy the logo and place it on your blog.
Link to the person who has nominated you for the award.
Name 7 things about yourself that people might find interesting.
Nominate 7 other Kreativ Bloggers.
Post links to the 7 blogs you nominate.
Leave a comment on which of the blogs to let them know they have been nominated.

About Myself??

Born and grew up in Bangkok/Thailand.
Work for ISD International, French Company, present mission in Nege Sembilan Malaysia.
I love travel all over by company, no pay that what I very much love. I blogging where I went to. “Astro view Traveller”
I love my tiny “Green House” love gardening, growing tree, and feed my fishes. ;P
I love cooking Thai, Chinese and Italian at home and all over for my international colleagues.
I love blogging. It’s like I writing any reports and I love to do the best to get A+ ;)

Now I'm going to pass this creative blogging to my wonderful blogger friend from all over:

Beachlover Kitchen : Asian kitchen and Food Gallery
A Full-Timed Housefly : Newest Homemaker from Singapore
Mima's Oven: Baking is her passion and Cookie is her specialty
Taste of Home : Malaysian Chinese Cooking in San Diego
Salad from Countries : Food Recipe and Video
The World Tastes Good : I love to read his blog
My College Kitchen : Asian Comfort Food

Last I would like to thank you Reesekitchen, once again, for this wonderful award.

Best Regards,

Tan.;)

Thai Green Chili Dipping Sauce (Num prik noom)

s.wiratchada@gmail.com (Tan.wiratchada) — Sun, 19 Jul 2009 07:09:00 +0000

Thai Chili Dipping Sauce Thai call “Num prik noom” Roasted green chili, garlic, onion and tomato pounded in mortar. One of the most popular and spicy dips of Northern Thailand , eaten with sticky rice, fried pork skin and fresh vegetables. (Medium Spicy and up)

INGREDIENTS:

10 - 15 green chili peppers
60 grams garlic
7 - 10 red shallots
¼ tsp thai shrimp paste
¼ tsp salt
1 tsp fish sauce
fresh vegetables for serving with dipping sauce (cabbage, baby corn, string bean, cucumber, etc.)

PREPARATIONS:

Grill chili pepper, garlic and red shallots until done and aromatic, then peel off the outside skin.
Use mortar and prestle to crush all ingredients.
Season with salt and fish sauce.
You may add lime juice a little bit if you want.
Transfer to a dipping sauce bowl.
Serve with Fried Pork Skins and prepared fresh vegetagles (or steamed vegetables) and hot steamed rice (or sticky rice).

Minced Pork With Tomato Sauce (Nam Prik Ong)

s.wiratchada@gmail.com (Tan.wiratchada) — Sun, 19 Jul 2009 04:53:00 +0000

Minced Pork With Tomato Sauce and Boiled Vegetables or Thai call is “Nam Prik Ong with Pak Tom”. This recipe of Thai Cooking we playing a crucial role in the balance of hot, salty, sour and sweet taste. The vegetables are traditionally dipped into the relish and then eaten, you can also use fresh or boiled vegetable as you wish. But you might find it easier to use a plate. Because this dish is quite spicy even with just a few chiles, I suggest using the least amount the first time you make the recipe. Enjoy ka.;)

INGREDIENTS:

300 grams minced pork
200 grams cherry tomato
100 grams shallots, chopped
50 grams dried chili, chopped
25 grams minced lemongrass
30 grams shrimp paste
1 tsp yellow bean sauce
40 grams minced garlic
½ tsp salt
1 tsp sugar
30 grams coriander leaves (for garnishing)
fresh vegetables (cucumber, carrot, cabbage, string bean, etc.)

PREPARATIONS:

In a food processor, add shallots, shrimp paste, garlic (20 grams), yellow bean sauce, chili, lemongrass and 1/2 cup water.
Process until all mixed well (fine paste).
Heat oil in a wok over medium heat.
Add garlic and stir until golen.
Then add the paste and stir fry until aromatic.
Add pork and stir-fry until cooked thoroughly.
Add tomatoes, water, salt and sugar.
Keep stirring until the mixture boils.
Turn down to low heat and simmer for 20 minutes.
Transfer to a serving dish, garnish on top with coriander leaves.
Serve with fresh/boiled vegetables and steamed rice (or sticky rice).
If you like boil vegetable just clean well all your vegetables and drop into boiled water for a few minutes and scoop out, and put into cold water and then ready to serve.
Enjoy ka.;)

Chicken Wings In Red Sauce (Peek Kai Num-Dang)

s.wiratchada@gmail.com (Tan.wiratchada) — Sat, 18 Jul 2009 12:46:00 +0000

Chicken Wings In Red Sauce or Thai call “Peek Kai Num-Dang" Chicken wings are good value, abundant, and tasty. I buy them fresh and cheap here in Bangkok from Tesco Lotus Supermarket and the fresh ones are tastier. Wings in general come with the tips already cut off, but if not, just cut them off at the joint. Feathers that are left on the wings can be taken off easily after cooking, or after you pre-boil them.

INGREDIENTS:

600 grams chicken wings (or drumsticks)
1 tbsp pepper
¼ cup chopped coriander (leaves + roots)
1 tbsp fish sauce
¼ cup lemon grass, sliced thinly
12 cloves garlic, crushed
2 tbsp soy sauce
1 tbsp sugar
¼ cup tomato sauce
¼ cup whisky (or wine)
fresh vegetables for garnishing ( cucumber, tomato etc.)

PREPARATIONS:

In a large bowl, add chicken wings, lemon grass, fish sauce and pepper.
Stir until all mixed well and let marinate for at least 2 hours.
Heat oil in a wok over medium heat.
Then deep fry the chicken wings until golden.
Remove and drain.
Heat oil in a wok over high heat.
Add garlic and stir fry until yellow.
Then add tomato sauce, soy sauce, sugar, whisky and a little water.
Stir fry quickly until all mixed well.
Turn down to low heat.
Add fried chicken wings into the suace.
Stir fry until the chicken wings are coated with red sauce thoroughly.
Transfer to a serving dish, and serve with fresh vegetables.

Fried Crab And Pork Stuffed Shells (Poo Cha)

s.wiratchada@gmail.com (Tan.wiratchada) — Sat, 18 Jul 2009 05:42:00 +0000

Fried Crab And Pork Stuffed Shells or Poo Cha in Thai. These stuffed crab shells make for an excellent appetizer or a light meal when served with a salad on the side. After you have enjoyed Atlantic blue crabs or small stone crabs (with black claws) in other dishes, scrub the shells and save them to make this dish. Otherwise, you can use individual soufflé dishes or ramekins.

INGREDIENTS:

350 grams crab meat
100 grams minced pork
100 grams onion, chopped
2 eggs, beaten and mix together
½ tbsp coriander leaves, chopped
½ tbsp garlic, chopped
½ tsp pepper
2 tbsp fish sauce
½ tbsp sugar
100 grams chili sauce
6 crab shells
red chili, sliced (for garnishing)
coriander leaves (for garnishing)

PREPARATION:

In a medium bowl, add chopped garlic, coriander, pepper and mix together.
Then add pork, crabmeat, onion, fish sauce and sugar.
Stir until all ingredients mixed well.
Fill the mixture into each of six crab shells and steam for about 15 minutes until cooked.
Dip the steamed crab in beaten eggs.
Heat oil in a wok over medium heat.
Then deep fry by facing down the crabmeat side into the hot oil until yellow.
Remove and drain.
Garnish with sliced fresh red chili and coriander leaves.
Serve with chili sauce

Tips:

The food should be steamed in a bamboo steamer to avoid condensation dripping onto the cooking food.
Alternatively if you use a metal steamer cover the food with a paper towel which is not in contact with the food, or simply steam the crab in a microwave on medium or low heat.
If you use a microwave, let the dish stand for one minute after each three minutes cooking, and check for "doneness" by probing it with a fork.
If you prefer to omit the pork, use extra crabmeat, or chopped shrimp, instead.
If you want the dish to be a little more spicy, add a little grated ginger and sliced chillis (prik chi fa daeng).

Beef Massamun (Massamun Neur)

s.wiratchada@gmail.com (Tan.wiratchada) — Fri, 17 Jul 2009 17:39:00 +0000

The massaman curry takes 2 hours to cook but don’t let this deter you. It’s worth the wait and since there’s not much effort in the preparation, all you have to do is be patient. Although, this may be hard when the intoxicating aromas of this beef massaman curry fill up your kitchen!

As with most curries, the second day after cooking is when the flavours of the spices develop and really permeate the tender meat, which by the way, melts in your mouth. Enjoy ka;)

INGREDIENTS:

400 grams beef, cut into well pieces
½ cup coconut milk
2 tbsp sugar
½ tbsp salt
1 cup potato, peel and cut into big chunks
1 tbsp masaman curry paste
1 tbsp tamarind
1 cinnamon stick l
¼ cup cashew
2 pinches cardamom
2 leaves bay leaf

PREPARATIONS:

Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes).
Add the meat and continue stirring.
Add half a cup of water or enough cover all the meat.
Add the rest of ingredients, except for potatoes, onion and cashew.
Stew for 40 minutes or until beef is getting tender.
Add onion, potatoes, and cashews.
Let simmer for 30 minutes more (during simmering, if the liquid is very low,
add more water.
Transfer to a serving bowl.

Thai Fried Rice With Prawns (Khao Pad Goong)

s.wiratchada@gmail.com (Tan.wiratchada) — Fri, 17 Jul 2009 13:28:00 +0000

Sawasdee ka! Sabaidee Mai ka...hahaha...just say hi in my language. I just want to say Hello! How are you? Long time no see hope everyone doing fine. Sorry for disappear for a while. Where I went to problem with the network.

Well, start up with simple local Thai food "Thai Fried Rice with Prawns" or "Khao Pad Goong" because quick and easy meal for all to enjoy. Beautiful thing about fried rice is that you can substitute prawns with virtually anything in your pantry; vegetables, beef, chicken or even plain. Enjoy ka..;)

INGREDIENTS:

3 cups cooked rice
12 medium sized shrimps (or big as you wish)
3 cloves garlic, finely sliced
1/2 minced green or red chilli for medium-spiced rice
2 tbsp fish sauce
3 tbsp vegetable oil
2 eggs
3 spring onions, finely sliced
1/2 cup fresh coriander
1 cucumber, sliced
1 lime, wedged and 1 tomato, also wedged

PREPARATIONS:

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

Sweet and Sour Shrimp (Pad Preaw Wan Goong)

s.wiratchada@gmail.com (Tan.wiratchada) — Sat, 13 Jun 2009 09:01:00 +0000

This sweet and sour shrimp or “Pad Preaw Wan Goong” in Thai provides lots of tangy taste and depth of flavor, owing to the unique Thai combination of herbs and spices. The recipe features fresh shrimp combined with pineapple chunks and green bell pepper (or sweet green Anahein pepper) for a wonderful stir-fried seafood dish that is perfect any night of the week. For a special Thai treat, serve this hot streamed rice. ENJOY!

Ingredients:

2 medium tomatoes, cut into well pieces
1 medium onion, sliced
1 medium cucumber, sliced
1 bell pepper, cut into well pieces
1 tbsp fish sauce
1 tbsp sugar
4 cloves garlic, chopped
1 tbsp white vinegar
1 1/2 tbsp corn starch diluted in water

Ingredients for the battered shrimp:

10 medium shrimps, peeled and deveined
10 squid sliced
1 cup all purpose flour
1 cup cold water
1 egg
1/2 tsp salt
1/2 tsp white pepper
oil for deep frying

Preparations:

In a bowl, add salt, garlic powder and white pepper to flour.
Pour in water and mix in beaten egg until batter is slightly lumpy.
Batter shrimp (or pork) and fry until lightly golden brown.
Set aside for the sweet and sour.
Heat oil in a wok and fry the garlic until golen color.
Add cucumber, onion and stir until nearly cooked, then add tomatoes.
Stir until all cooked.
Add the shrimp (or pork), white vinegar, fish sauce and sugar (add more vinegar, sugar and fish sauce according to your desired taste - the original taste should be a nice balance between sour, salty and sweet taste.)
When it starts to boil, thicken with the diluted corn starch.
Served with hot steamed rice.

Thai Chicken Rice (Khao Mun Khai)

s.wiratchada@gmail.com (Tan.wiratchada) — Sat, 13 Jun 2009 08:17:00 +0000

Thai Chicken Rice or Khao Mun Khai popular one plate dishes is a tasty Thai dish. Most we eat like a breakfast and It's always a popular choice for kids and adults. A super dish to eat on its own, this chicken rice recipe can also accompany other Thai food recipes. Enjoy!

Ingredients:

1 whole chicken (~450 grams)
5 cups jasmine rice (or long grain rice)
5 cloves of garlic, peeled and crushed
3 pieces of ginger, peeled and crushed
1 tablespoon of salt
coriander leaves (for garnishing)

Ingredients for Thai Chicken Rice dipping sauce:

1/2 cup yellow bean sauce
1/2 cup soy sauce
1/4 cup dark soy sauce
1/2 cup palm sugar
1/4 cup chopped fresh ginger
1/4 cup chopped garlic
6 chopped fresh Thai chile peppers

Preparations:

Boiling water in a large pot (put water just cover the chicken), also add 1 tablespoon of salt.
Wait until chicken is cooked, skimming the top for scum and excess fat.
Remove the chicken from the pot and cut into well pieces.
In a rice cooker, add 5 cups of rice (rinse if necessary).
Then add chicken stock to cover the 5 cup mark.
Add in the garlic and ginger, then turn on the switch to cook.
Wait until the rice is cooked.
While waiting for the rice, prepare the dipping sauce by mixing the soy sauce, dark soy sauce, yellow bean sauce, sugar, garlic, ginger and chile together.
Stir until mixed well and transfer to a small serving cup.
Serve rice with chicken pieces, dipping sauce, and fresh cucumber (sliced thinly).
Garnish with coriander leaves on top before serving.

No.100 - Thai Vermicelli Salad (Yum Wun Sen)

s.wiratchada@gmail.com (Tan.wiratchada) — Wed, 10 Jun 2009 10:07:00 +0000

Yeah...finally reaching 100 Thai food recipe. Not easy and very hard for me...but it's ok I'm happy to make it. Well, hot and spicy food is normally on the table of every meal in Thai house, particularly at dinner, the biggest meal of day. And Thai Vermicelli Salad or Yum Wun Sen is all day dining. It’s healthy and low fat. You can make it less spicy or more spicy as you wish. In Thailand famous for party time also. It’s is favorite Thai spicy salad one. And very easy to make it. Wanna try??

Ingredients:

10 medium size shrimps
10 pieces of sliced squid
100 g ground pork
1/2 cup mushroom
1/2 cup chinese celery, cut into 1" long
1 onion, sliced
1 tomatoes, sliced
1/2 cup shallot, sliced
5 chilies, coarsely chopped
50 g glass noodle
4 tbsp fish sauce
1 tbsp sugar (addition-tradition no sugar add and I don't like)
5 tbsp lime juice

Preparations:

Blanch pork and shrimp and squid in boiling water, drain
Blanch mushroom and glass noodle until soft, set aside
Mix all ingredients in a big bowl, then season with fish sauce, sugar and lime juice .
Transfer to a serving dish.
Serve immediately with fresh vegetable such as cabbage, cucumber, string bean, etc.