a flavor of Thai

Strawberry and Chinese Kale Salad (Yam Strawberry, Kha-Na, Koong)

noreply@blogger.com (admin) — Thu, 05 Jan 2012 05:43:00 +0000

Happy New Year to everyone. The climate in Thailand is very good for this time. North the weather is so cool…especially for westerner . The cool weather in the North makes strawberry crop out a lot, beautiful color, bigger and very fresh. The holiday season most of Thai people go to the north to taste fresh air and beautiful strawberry. It very sweet flavor and colorful. I have made up the colorful menu “Strawberry, kale and shrimp salad” sweet, sour, crispy and a little spicy… drooling…

Ingredients:

3-5 medium shrimps,
5-6 fresh strawberry, diced
2-3 stalk Chinese kale, diced
1 tbsp shallot, diced
1 - 2 cloves of garlic, finely shopped
2-5 hot chillies, chopped (add more if you like hot)
1 tbsp palm sugar
1 tbsp fish sauce
1-2 limes juice
1 bunches of mint leave (option)

Cooking:

To make the dressing: In the medium blow combine the garlic, sugar, chilies, lime juice, fish sauce, shallots diced and mixed well and taste.
Heat water in a pot until boiling.
Clean and remove the shrimp shell but leave the tails (for good appearance).
Then cut open the back of each shrimp to remove the veins. Put into boiling water for 1 minutes.
Transfer the cooked shrimp to a medium bowl.
Add the strawberry diced, shallot diced, Chinese kale diced.
Add the dressing, then stir to combine everything well.
Transfer the salad to the serving plate. Garnish a few leaves of mints.
Serving dish with fresh salad.
Harrrrrrr….anytime you can eat…

Enjoy!! *v*

Stir fried Chayote shoots with oyster sauce (Phat yot Fak-Maeo)(V)

noreply@blogger.com (admin) — Thu, 17 Nov 2011 17:59:00 +0000

Stir fried Chayote shoots or Phat yot Fak-Maeo is vegetarian version. Chayote or Fak-Maeo or Mara-waan in Thai is a vine grown well in the cool climate of the north of Thailand.The oval-shaped fruit is bumpy with deep ridges along its length. The green fruit is slightly sweet, juicy and crispy with only one small seed. Young fruits, peeled or unpeeled, are used as a condiment with other raw vegetables or cooked in soup and stir-fried dishes. Young shoots and leaves are usually stir-fried with oyster sauce or steamed. Good Benefits of Chayote is resourceful nourishment for the bones and teeth. It also helps fight bleeding gums and constipation.

Ingredients:

500 grs. chayote shoots, cut into 3” length
2 cloves garlic minced
1 tbsp light soy sauce
3 tbsp oyster sauce
2 tbsp Vegetable oil
1 tbsp sesame oil
½ cup of stock
½ cup carrot, thin slices (option)

Cooking:

Heat the oil in a wok over medium to high heat.
Add garlic stir until fragrant and golden.
Add clean Chayote shoots and stir.
Add some stock to help the veggies cooked quickly. Occasionally stir fry approximately 2-3 minutes.
When the veggies are slightly cooked, add all seasonings to taste and continue stir fry constantly.
Add sesame oil to make a colorful shadows.
Remove from the heat and transfer to a serving dish.
Serve immediately with hot streamed rice.

Stir fried mixed vegetables with oyster sauce (Pad Pak Ruam Mit)(V)

noreply@blogger.com (admin) — Sat, 29 Oct 2011 17:21:00 +0000

This stir fry vegetables know as "Pad Pak Ruam Mit". It’s healthy Thai vegetable dish. Quick and easy dish "pad pak ruam mit" is a stir fried mixed vegetables with crushed garlic, oyster sauce and soy sauce (for vegans). For make this stir fry I use Broccoli, cauliflower, baby corn, straw mushroom and carrot are great enough for stir fries. This stir fry can be served with Thai steamed rice…

Ingredients:

1 cup mixed vegetables (broccoli, cauliflower, baby corn, straw mushroom, carrot)
3 cloves garlic minced
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp Vegetable oil
1 tbsp sesame oil
½ cup of stock

Cooking:

Heat the oil in a wok over medium to high heat.
Add garlic stir until fragrant and golden.
Add mixed vegetables and stir.
Add some stock to help the veggies cooked quickly. Occasionally stir fry. Approximately 4-5 minutes.
When the veggies are slightly cooked, add all seasonings to taste and continue stir fry constantly.
Add sesame oil to make a colorful shadows.
Remove from the heat and transfer to a serving dish.
Serve immediately with hot streamed rice.

Chicken Noodle in Gravy (Rad Nah Kai)

noreply@blogger.com (admin) — Sat, 29 Oct 2011 16:16:00 +0000

Noodles In Gravy Thai called "Rad Nah" is one of Thai street food. It is made with stir-fried wide rice noodles, a form of meat such as chicken, beef, pork, seafood or tofu and Kale. The dish is then covered in a gravy made of stock and tapioca starch or cornstarch. It is seasoned with soy sauce, dark soy sauce, fish sauce, sugar and pepper. This dish is topped with chicken, kale and carrot. This plate I do add carrot for seasons of color. Green of kale and orange of carrot make this plate looking so good…hihihihi…;P

INGREDIENTS:

100 grs of wide rice noodles
1 cup of Chinese kale
5-6 pieces of sliced carrot
50 grs chicken thinly sliced
2 cloves garlic
1 ½ cups stock or water
2 tbsp vegetable oil
1 tbsp yellow bean sauce
½ cup tapioca flour
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tsp sugar
A pin of white or black pepper

COOKING:

Slice the noodles into ½ to 1 inch wide strips. Break the clumped noodles into strands. And set a side.
Turn on the stove on middle heat. You can use a non-stick pan of wok for fry noodles. It’s can be crunchy or soft, depend on what you like.
Add vegetable oil, garlic and stir until fragrant add noodles and coloring with a little dark soy sauce while frying. And lets it fry until crispy. Set the cooked noodles aside.
In a pan that is big enough to hold all the ingredients, heat up the rest of the oil.
Add minced garlic and chicken sliced, kale, carrots. Stir for a minute or so until the chicken and vegetables is getting cook. Add stock and lets it boil.
Add flour water. Stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear. Add soy sauce, yellow bean sauce, sugar and continue stir. When the sauce is bubbling, it should have a consistency of thick gravy.
Put noodles on a plates and top with the sauce. Sprinkle some ground white or black pepper. Serve hot.

Note: In Thailand, Rad Nah is served with sugar, fish sauce, peppers pickled in white vinegar and ground chili pepper for your personal taste. The addition of vinegar with peppers adds a lot of dynamics to the final flavor. You can make your own vinegar with slice pepper. Just pour vinegar over and let it sit for few minutes or days.

Bean Sprouts with brewed bean curd (Tua ngok pad leuat mou)

noreply@blogger.com (admin) — Mon, 24 Oct 2011 06:14:00 +0000

Bean sprouts are the sprouts of mung beans. Mung bean sprouts are stir-fried as a Chinese vegetable accompaniment to a meal, usually with ingredients such as garlic, ginger, spring onions, or pieces of tofu or brewed bean curd to add flavor in Thailand. Uncooked bean sprouts are used in filling for most of noodle. Mung bean sprouts are the major bean sprouts in most Asian countries. Are more widely used in a variety of dishes. Today I choose cook bean sprouts with brewed bean curd. I love crispy of bean sprouts and softness of brewed bean curd…and wow… in just 3 minutes…^.^

Ingredients:

1 cup bean sprouts
1 brewed bean curd, cut into cube
50 grs pork meat sliced.
1 stalk spring onions – cut into 1.5”length
1 tbsp cooking oil
1 tsp garlic minced
1 tbsp oyster sauce
1 tbsp soy sauce
A pin of white pepper

How to Cook:

Heat up a wok and pour cooking oil.
Add garlic and saute until fragrant and add sliced pork, continue toss until pork are well cooked.
Add brewed bean curd and bean sprouts and toss for 2-3 minutes.
Add oyster sauce, soy sauce to taste. Turn off the stove.
add spring onion and spoon on a serving plate, sprinkle with white pepper.
Serve hot with steamed rice or porridge.
Enjoy ka!! ^.^

Easy Pad Thai Sauce

noreply@blogger.com (admin) — Sun, 23 Oct 2011 17:20:00 +0000

Pad Thai noodles are becoming very popular around the world, and can easily be made at home if you have the right ingredients. The key to good pad thai sauce is tamarind. Tamarind is a kind of tropical fruit that comes in pods. The best way to buy tamarind is as a prepared paste. Pad Thai is the classic Thai noodle dish with sweet, tangy and complex flavors which make it a favorite throughout Thailand. With Pad Thai Sauce, we save you the time and fuss of preparing this sauce…You can buy from Asian store or easy to make it at home and especially this is pure version. ;)

Ingredients:

½ cup tamarind juice
½ cup fish sauce
1 cup palm sugar
1 cup hot water

Cooking:

Set the pan over medium heat.
Add fish sauce and palm sugar and simmer until mixed well.
Add tamarind juice and continue stir until thick (medium thick)
This sauce is flavored by tamarind juice and the taste should be sweet, sour and salty.
Turn of the stove, leave it cool. Can keep in the jar with cover and push in the freezer 1-3 months.

Note: For this ingredient can be used for the original Pad Thai and vegetarian version.

Thai Spicy duck salad (Larb Ped)

noreply@blogger.com (admin) — Thu, 22 Sep 2011 11:41:00 +0000

Today is my day off after 2 weeks non-stop working. That’s great made I have more time to check my blog posted. And I have found that the ducks and fish are very low post for my recipe. Well…why not?? I choose duck menu for today. Cos we love sour and spicy things for myself and also 3-4 cook friends around here in my place. And because of they’re in my place…then I will be cooking for them. Let’s me talk about duck a little before kitchen.

We usually use duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken. Ducks have a layer of heat insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. In this menu I going to cook is came from north-east (I-san) and very famous from there to Bangkok…the method is using duck meat, boned less…drooling with 3 tastes…sour, salty and spicy…let’s go into my kitchen...

Ingredients:

1 cup minced duck meat
2 tbsp of lime juice
2 tbsp of fish sauce
3 tbsp of soup
1 tbsp of red chili power
2 tbsp shallots, finely sliced
2 tbsp spring onion, thinly sliced
1 tbsp roasted sticky rice power
1 tbsp mints leaves
1 tbsp Chili fries
Fresh vegetables such as cabbage, lettuce, long green bean, cucumber etc.

Go for cook:

Take the duck meat and chopped it to a fairly fine consistency you can use a food processor, but this tends to reduce it to a paste. It is better if you can manage it to cut it very fine. Thais chop with two cleavers at once, but a single very sharp knife will do.
Place mince duck in a hot small pot, stir fry the meat until just cooked, then remove from the heat.
Place in to a mixing bowl and add soup, lime, fish sauce, chili power, shallots, roasted sticky rice power, spring onion and combine well.
To taste and if necessary adjust the seasonings.
Serve on a bed of lettuce leaves, garnishing with mint and fried chili and fresh vegetables.

Note: Traditionally larb is a very hot dish. You can virtually add as much powdered chili, and fried chilis as your like...and it's really great with cold beers...drooling...@^_^@

Stir Fried Spicy Vermicelli with Prawn (Woon-Sen Pad Khee-Mao Koong)

noreply@blogger.com (admin) — Wed, 21 Sep 2011 12:55:00 +0000

Inspired by my dieting, I found that using glass noodles made of "Mung beans" are lower in calories and rich in protein. This is a lovely spicy dish that always fills my stomach without needing rice. This combination with the fresh chilli gave me loads of energy. I hope it will do the same for you....@^_^@

Ingredients:

5 prawns, shelled and deveined.
100 grs. glass noodles, soaked in water for 20 minutes and cut in half.
6 tbsp chicken stock
2 tbsp vegetable oils.
30 grs. onion, thinly sliced.
30 grs. baby corn, slant cut.
30 grs. sweet chili, thinly sliced
25 grs. bell pepper, slant cut
5 grs. fresh green peppercorns, break off the stem
1 large kaffir lime leaf, shredded
10 holy basil leaves
2 gloves garlic
5 bird's eye chilli
1 red chili pepper
2 shallots
1/4 tsp. shrimp paste
1/2 tbsp sugar
1 tbsp oyster sauce
1 tsp light soy sauce
1/2 tbsp fish sauce

Preparations:

In a motar, finely pound garlic and shallots followed by red chili pepper, bird's eye chili, and pound roughly and add shrimp paste.
In a wok, add vegetable oil over medium heat.
Add pounded mixture and saute until the aroma develops.
Add prawns and chicken stock along with all prepared vegetables.
Add sugar, oyster sauce, light soy sauce, fish sauce
Followed by glass noodles, green peppercorns, and holy basil leaves.
Quick saute until glass noodles are cooked then take off the heat.
Place in a serving plate and serve hot.

Steamed Fish in Soy Sauce (Pla Neung Se-Ew)

noreply@blogger.com (admin) — Tue, 20 Sep 2011 04:55:00 +0000

This Thai steamed fish in soy sauce we use “Sea Perch fish” or “pla kapong khao“ in Thai name of this recipe is “Pla Neung Se-ew”. This Thai menu in Chinese style steamed fish is an incredibly simple and healthy dish that is a great alternative to greasier, fried dishes that tend to predominate Chinese restaurant and hotel menus.

Ingredients:

1 whole sea perch fish
3 cloves garlic, sliced into thin pieces
3 spring onion, finely sliced 3-4” long
3 Chinese celery, chopped
1 tbsp fresh ginger , peeled and finely sliced
1 red pepper, finely sliced
2 Shiitake Mushroom, boiled and pretty sliced
1 tbsp sesame oil
3 tbsp soy sauce
1 tbsp sugar
½ cup vegetable stock
1 stalk galangal, peeled and sliced
1 stalk lemon grass, cut into 2” long
2-3 Kaffir Lime Leaf

Preparations:

Clean and score the fish at an angle all the way to the bones on both sides.
In a heat plate, arrange the sliced garlic, galangal, lemon grass and kaffir lime leaf at the bottom of the plate and put cleaned fish over the garlic.
Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes , not too over.
Remove the steamed fish from the streamer and drain.
In serving plate, arrange the slice garlic on serving plate and steamed fish and then add the onion spring, chinese celery, ginger and red pepper sliced over the fish, then set aside.
In a pot, add chicken stock, soy sauce, and sugar together. Stir until mixed well and add sesame oil, and pour over the fish.
And Serve immediately with hot streamed rice.

Note: Another secret to restaurant quality steamed fish is to steam on medium heat. You want to delicately steam the fish. A high rolling harsh boil will tear apart the delicate flesh of the fish and finished dish will not look as pretty.

Thai Sriracha Hot Chili Sauce

noreply@blogger.com (admin) — Fri, 09 Sep 2011 05:20:00 +0000

Sriracha (Thai: ศรีราชา ) is a type of Thai hot sauce named after the coastal city of Si Racha, in the Chonburi Province of central Thailand, where it was first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, distilled vinegar, garlic, sugar and salt. Sriracha is a common condiment in many Asian restaurants and increasingly found in American and European homes.

Traditional Thai Sriracha tends to be tangier, sweeter, and thicker in texture (higher viscosity) than non-Thai. The version produced in the U.S., primarily by Huy Fong Foods is different in flavor, color, and texture from the Thai version.

In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. Beyond its native boundaries, Sriracha serves as a general-purpose hot sauce, appearing as a condiment for Vietnamese pho, a topping for sushi rolls, and glaze for Buffalo chicken wings.

The first mass-marketed, Thai-produced Sriracha was made by Sriracha Panich

Sriracha Panich was taken over by the Thai Theparos Food Products Public Company Limited of Thailand, which continued to market the sauce under the label "Golden Mountain Sriracha Panich". It is currently sold under the English label "Sriraja Panich Chilli Sauce". Panich is Thai for commercial.

Sriracha was popularized in America by Huy Fong Foods. This sauce was originally marketed towards Asian-Americans. It is also known as rooster sauce or cock sauce because of the rooster featured on its label. The sauce has grown so much in popularity that there are now cookbooks featuring recipes that use Sriracha as their main condiment. Bon Appetit has featured it as one of their ingredients of the year in 2010.

Ingredients:

250g Chili chopped roughly, seeds left in
120g of sugar
300ml of water
2 cloves of garlic
1 tbsp of salt
1 tbsp of white vinegar

Method:

Place all ingredients into a pan and heat until simmering
Simmer until the chili is cooked and has a glassy look, the liquid will have thickened to a honey like consistency.
While hot blend in a blender
Keep in sterilized jars. This will keep in the fridge for a month.

Stir fry Cauliflower in red curry paste with chicken

noreply@blogger.com (admin) — Sat, 03 Sep 2011 15:01:00 +0000

This simple stir fry cauliflower in red curry paste. In Thai we called "Dok Ga-Lam Pad Prik Kaeng gap Kai". It is fast to cook and just needs few ingredients and this recipe a little different from the regular stir fried cauliflower with shrimp as I have cooked before. This stir fry cauliflower with red curry paste are very good to eat. My family were pretty intrigued with the use of red curry paste with cauliflower. This is something which I had done in my kitchen are taste good and different. As my family love the crisp of cauliflower, a little spicy of red curry paste and a little sweet taste...then yumm...

Ingredients:

1 Large Cauliflower cut into small florets
1 chicken breast, sliced
1 tbsp red curry paste
2 tbsp vegetable oil
1 tsp sugar
1 tbsp fish sauce
2-3 Kaffir lime leaves.

Go for cooking:

Wash the cauliflower in clean water. Remove and drain then cut into small florets.
Wash and clean chicken breast and slice in to well pieces.
Heat oil in a wok over medium heat. Add vegetable oil and curry paste.
Stir fry until fragrant and oily.
Add chicken and continue stir fried until cook.
Add cut cauliflower, fish sauce, sugar and water (all ingredients in the wok)
Stir fried until cauliflower is cook then add kaffir lime leave and turn off the heat.
Transfer to a serving place.
Serve immediately with hot steamed rice.
Enjoy!! @^_^@

Stir Fried Shrimps with Roasted Chili Paste

noreply@blogger.com (admin) — Sat, 03 Sep 2011 13:24:00 +0000

Stir Fried Shrimps with Roasted Chili Paste or Koong pad num prik prao my version Thai dish. Serve hot as part of a main meal. This special recipe for who love to eat spice and a little sweet dish. Most of the time this recipe I cook for diner and my daughter is very much like because of not too spicy but a little sweet taste...By personal opinion. I think this recipe is suitable for foreigners if wanna try spicy Thai food in different thing.

Ingredients:

10 shrimps, deviance and cleaned well
3 tbsp vegetable oil
1 cup sweet basil leaves
2 tbsp roasted chili paste
4 fresh chili, cut into long strips
1 tsp garlic, finely chopped
1 tbsp fish sauce
1 head onion
2 spring onion, cut into long strips.

Go for cooking:

Clean and remove the shrimp shell but leave the tails for good appearance. Then cut open the back of each shrimp to remove the veins.
Heat oil in a wok over medium-high heat.
Add garlic in the hot oil and fry until it becomes fragrant and golden.
Add shrimps and onion, stir until shrimps turn pink and cooked.
Then add fish sauce, roasted chili paste to taste.
Before removing from heat, sprinkle with sweet basil leaves, spring onion and red fresh chili.
Stir-fry for another 10 seconds.
Transferred to a serving dish and served with hot steamed rice.

Chicken Fried Rice (Khao Phad Kai)

noreply@blogger.com (admin) — Sun, 14 Aug 2011 16:48:00 +0000

Fried rice is made from cold rice or leftover streamed rice. The use of leftover rice and other leftover ingredients is common when cooked at home. The oil may be seasoned with aromatics such as garlic before the rice and other ingredients are stir fried together in a wok. The non-rice ingredients used in fried rice are greatly varied. They can include eggs, meat (chicken, beef, or pork), seafood (shrimp or squid), vegetables (carrots, broccoli, bean sprouts, celery, peas, corn), mushrooms, spices and peppers, and soy sauce. The base or vegetable fried rice does not contain any meat or seafood; others are named for the primary addition (e.g. "chicken fried rice" or "shrimp fried rice"). Other "house" versions may contain several meats and seafoods. It is often stir-fried in a wok with vegetable oil as well as for flavor. It is popularly eaten either as an accompaniment to another dish, or as a course by itself. Popular garnishes include spring onion and coriander leaves, and sliced cucumber.

Many food stands found on the streets across Southeast Asia serve fried rice with a selection of garnishes and side dishes that the customer can choose to add.

Here I have for you another version of fried rice are chicken fried rice. This is a great way to make use of your leftover rice.

Ingredients:

1cups leftover streamed rice
50 gr. Chicken, cut into bite-size
1 cloves garlic, chopped
3 tbsp vegetable oil
1 eggs
1 spring onions plant, chopped
1 spring onion
½ tbsp onion, diced
A bunch fresh parsley (option)
1 cucumber, sliced
1 lime, wedged
1 red pepper, slice (option)
½ tsp sugar
1 tbsp fish sauce
1 tsp soy sauce

Preparation:

Place oil in a wok, add garlic and stir-fry over medium-high heat until fragrant (about 1 minute).
Add chicken and stir fry until cooked thoroughly.
Crack egg into the wok. Break up the egg and continue stir, when nearly cook.
Add onion diced, spring onion chopped and continue stir 1 minute.
Then add the rice. Stir fry, keeping the heat medium-high.
Add fish sauce, sugar and continue to stir for another 1-2 minutes and turn off the stove.
Before serving, top with parsley and red pepper and place cucumber, spring onion plant 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.

Enjoy ka! @^_^@

Beef Panaeng (Panaeng Neur)

noreply@blogger.com (admin) — Fri, 12 Aug 2011 16:10:00 +0000

Panaeng curry, or penang curry, is a type of Thai curry that is milder than other Thai curries. A popular panaeng curry dish is beef panaeng, which is a dish based on beef in a curry sauce. The traditional dish contains beef cut in thin strips, kaffir lime leaves, coconut milk, panaeng curry paste, palm sugar and fish sauce, but for this recipe, I would love to have a little more color, then I have add peas eggplant. The dish typically contains thick coconut milk and will have very little other liquids added (hence a dry curry). For vegetarians, tofu can be used in place of beef. Panang Curry is a popular favorite at many Thai restaurants. It is usually made with beef, but either chicken or pork can be substituted.

Ingredients:

100g beef tenderloin, thinly sliced
½ cup coconut milk
½ cup water
1 tbsp Panaeng curry paste
2 tbsp fish sauce
1 kaffir lime leaves
1 tbsp palm sugar
1 red pepper slice
1 tbsp cooking oil
1 tbsp peas eggplants

Preparation:

Turn on the stove medium heat. Add the oil into saucepan and add panaeng curry paste and stir well until fragrant.
Adding a little bit coconut milk about ¼ cup every 1-2 minutes. Keep stirring so it doesn’t burn. You should start to see a lot of oil coming to the top of the curry. This is normal and sign that you’re doing it right!
Then add beef and stir until mixed well. Add some water, don’t so much and make sure the beef is covered by the liquid and reduce to thick.
Let’s them boil for 1-2 minutes. Add the palm sugar and stir to melt and combine, then add the fish sauce and kaffir lime leaves. Stir to combine. If it is too dry add a little bit more chicken soup.
Turn off the heat and garnish slice kaffir lime leaves, red pepper sliced and a swirl of thick coconut milk. Serve hot with hot steamed rice.

Enjoy ka ^^

Spicy crispy red tilapia salad (Larb Pla Thap-thim)

noreply@blogger.com (admin) — Fri, 12 Aug 2011 12:32:00 +0000

The red-hybrid Oreochromis niloticus is known in Thai language as Pla Thapthim (Thai: ปลาทับทิม), meaning "pomegranate fish". This type of Tilapia is very popular in Thai cuisine where it is prepared in a variety of ways. The white tilapia Pla nin (Thai: ปลานิล), meaning "Nile fish", is commonly salted and grilled or boiled with lemon called “Pla Nin Nueng Ma-now” but this recipe I present red-hybrid called “Spicy crispy red tilapia salad” or in Thai “Larb Pla Thap-thim”

Ingredients :

2 fishes fillet,
1 tbsp shallot , finely sliced
1 tsp chili powder
1 tbsp roasted ground rice power
1 tbsp spring onion, chopped
1 tbsp coriander, chopped
½ cup mints leaves
2-3 tbsp lemon juice
1 tbsp fish sauce
1 tbsp fried shallot (option)
some fresh vegetables such as lettuce, long green beans (side dishes)

Preparation:

Steam fish fillet or boil just for cook and pad dry.
Place the fish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces.
Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown.
It takes a few minutes to brown all the pieces to be very crispy.
Drain the cooked fish on paper towel and set aside.
In a medium bowl add shallot, chili powder, roasted ground rice power, spring onion, Spiny coriander, lemon juice, fish sauce together and toss gently until mix well and taste.
Add cooked fish and softly toss 2-3 times only. The cooked fish should still crispy while serving.
On a serving plate spoon on a spicy fish salad and sprinkle with mints leaves and fried shallots.
Serve immediately with fresh vegetable.

Enjoy ka! ^^

Chicken Panang (Panaeng Kai)

noreply@blogger.com (admin) — Thu, 11 Aug 2011 11:32:00 +0000

Thai panang curry can be made with either beef or chicken, according to your preference. Panang curry also spelled 'Penang' carries with it flavors and aromas of distant places. With its homemade combination of spices and fresh herbs, this Panang Curry Chicken is super delicious and easily made. Although traditional Panaeng doesn't include vegetables, but you can try adding your own favorite vegetables to the curry and leave a comment if you come up with a good combination! Enjoy this sumptuous homemade Thai recipe, direct from my kitchen to yours!

Ingredients:

100g chicken, thinly sliced
½ cup coconut milk
½ cup chicken soup
1 tbsp Panaeng curry paste
2 tbsp fish sauce
1 kaffir lime leaves – finely slice
1 tbsp palm sugar
1 red pepper slice
1 tbsp cooking oil

Preparation:

Turn on the stove medium heat. Add the oil into saucepan and add panaeng curry paste and stir well until fragrant,
adding a little bit coconut milk about ¼ cup every 1-2 minutes. Keep stirring so it doesn’t burn. You should start to see a lot of oil coming to the top of the curry. This is normal and sign that you’re doing it right!
Then add chicken and stir until mixed well. Add some chicken soup, don’t so much and make sure the chicken is covered by the liquid and reduce to thick.
Let’s them boil and simmer for 3-5 minutes or until chicken is soft.
Add the palm sugar and stir to melt and combine, then add the fish sauce and kaffir lime leaves. Stir to combine. If it is too dry add a little bit more chicken soup.
Turn off the heat and garnish slice kaffir lime leaves, red pepper sliced and a swirl of thick coconut milk. Serve hot with hot steamed rice.

Enjoy ka ^^

Thai Red Curry With Roasted Duck (Kaeng Phed Ped Yang)

noreply@blogger.com (admin) — Thu, 04 Aug 2011 11:53:00 +0000

Thai Red Curry With Roasted Duck or Kaeng Phed Ped Yang is a unique dish of roast duck in a spicy red curry. In Thai restaurants it can be quite expensive to order. So, it is useful to know how to cook. The ingredients will vary a bit from book to book. For this recipe I like to add pineapple, rambutan, grape and sometime I have add lychee or any seasonal fruits…make it more favor and natural sweet by tropical fruits you have add. Serve hot as part of a main meal.

Ingredients:

1 roasted duck, deboned and cut into well sized pieces
3 pieces of pineapple, cut into bite sized pieces
2 rambutan, seedless
5 cherry tomatoes
4-5 grapes
3 eggplant, cut into bite-sized
5-6 pea eggplant
2-3 fresh kaffir lime leaves
1 tsp palm sugar
1 cups coconut milk
½ tsp salt
2 tbsp fish sauce
½ cup of water or chicken stock
1 tbsp cooking oil
1 tbsp red curry paste
1 red pepper sliced for decorate (option)
A handful of sweet basil

Preparations:

Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add a little of coconut milk and stir until mixed thoroughly and continue add coconut milk 2-3 times and stir until coconut milk is finish.
Add the roasted duck and stir often, add water, tomatoes, pineapples, rambutan, grape, eggplants, kaffir lime leaves and continue stirring until boiling.
Add sugar, salt, and fish sauce to taste. Let’s boiling other 1-2 minutes.
Remove from heat. Transfer to a serving bowl. Sprinkle with sweet basil and red pepper sliced.
Serve immediately with hot stream rice.

Stir-fried Eryngii Mushroom with shrimp (Pad hed eryngii kap koong)

noreply@blogger.com (admin) — Sun, 24 Jul 2011 10:37:00 +0000

Pleurotus eryngii also known as king trumpet mushroom, French horn mushroom, king oyster mushroom, is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in parts of Asia.

In Italian it is called cardoncello; in Chinese, it is called xìng bào gū (杏鮑菇, lit. "almond abalone mushroom"), cì qín gū (刺芹菇, lit. "stab celery mushroom"), or cì qín cè ěr (刺芹側耳, lit. "stab celery side ear"); in Japanese, it is called eringi (katakana: エリンギ).

And this Stir-fried Eringi Mushroom with shrimp is a part of global cuisine nowadays though it is belived to have its origin in the Chinese cuisine. It is not only delicious but also a well known low carb food. Throughout the world Asian shrimp mushroom stir fry is usually prepared by fry. The fact that Asian shrimp mushroom stir fry tastes savor makes it a favorite main dish of many. Asian shrimp mushroom stir fry can also be considered as lifestyle food, given that it is vegetarian. Most cooks classify this dish as very easy to prepare.

Ingredients:

450 g fresh shrimp,
150 g eryngii mushroom
½ cup of spring onion, cut 2” length
2 tbsp vegetable oil
3 cloves of garlic, minced
1 tbsp light soy sauce
1 tbsp oyster sauce
A pin of pepper

Preparation:

Wash clean eryngii mushroom (oyster mushrooms) or wipe the mushrooms with wet clean cloth if there is not much dirt and cut into site bite.
Clean and remove the shrimp shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add minced garlic and shrimp for fry until turn to pink.
Add mushroom, oyster sauce, soy sauce and water and all ingredients in the wok.
Stir quickly for 2-3 minutes then turn down the heat.
Transfer to a serving place. Sprinkle with spring onion and pepper.
Serve immediately with hot steamed rice….enjoy ka!! ^.^

Stir-fried Fresh Shiitake Mushroom with Shrimp (Pad Hed Hom Sod Kap Goong)

noreply@blogger.com (admin) — Mon, 11 Jul 2011 08:11:00 +0000

Shiitake Mushroom or Hed Hom in Thai are also known as Chinese Mushrooms or Japanese Black Mushrooms. Shiitake mushrooms have a pale brown to dark reddish brown cap that is generally two to four inches wide. The young mushrooms have an edge rolled inward, which nearly flattens out with age. The stems are tough and fibrous and are generally detached and discarded. The cap has creamy white gills on its underside and its flesh is firm and white. The mushroom grows in clusters on hardwood, such as oak, chestnut and beech. The flesh is meaty textured with a rich, smoky flavor and goes well with all foods. These mushrooms are supposed to be good for baby's cartilage.

Ingredients:

450 grs fresh shrimp,
150 grs fresh shiitake mushrooms, stems removed
½ cup of spring onion, cut 2” length
2 tbsp vegetable oil
3 cloves of garlic, minced
1 tbsp light soy sauce
1 tbsp oyster sauce
A pin of pepper

Preparation:

Clean and remove the shrimp shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Simply wash the fresh shiitake mushroom and remove sterns.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add minced garlic and shrimp for fry until turn to pink.
Add fresh shiitake mushroom, oyster sauce, soy sauce and water (all ingredients in the wok)
Stir quickly for 2-3 minutes then turn down the heat.
Transfer to a serving place. Sprinkle with cut spring onion and pepper.
Serve immediately with hot steamed rice….enjoy!! ^.^

Stir-fried thin rice noodle with pork (Sen Mee Pad Se-Ew Mou)

noreply@blogger.com (admin) — Fri, 01 Jul 2011 04:20:00 +0000

Pad se-ew is a standard lunch fare among Thais and is very popular. It is not difficult to make and tastes great. As kids, we loved pad see ew. It is a comfort food; nice and warm. Normally people make it spicier at the table (not in the wok) by adding red pepper. This recipe I prefer thin rice noodle for this pad se-ew recipe. And then we called “Sen Mee Pad Se-Ew Mou”

Ingredient:

1 tbsp sugar
100 gr. pork, thinly sliced
2 cloves garlic, chopped
1 pack thin rice noodles
1 egg
1 tbsp dark soy sauce
2 tbsp light soy sauce
100 gr. Chinese kale

Preparation:

Place noodles into a large bowl. Cover with cold water. Stand for 5 minutes or until tender and drain.
Cut Chinese kale into 2 inch long pieces and clean well.
Heat a wok to high heat and then add oil. Drop in the chopped garlic and stir.
Add the sliced pork stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles and Chinese kale.
Stir to break up the noodles. Add light and dark soy sauce and sugar.
Stir to mix the seasonings into the noodles and pork.
Open a spot in the middle of the pan, and drop the egg in.
Scramble the egg until it is almost all cooked.
Fold in the noodles and mix them all.
As soon as the Chinese kale is cooked, turn off the heat.
Put on a serving plate and sprinkle white pepper on top.
Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper.

I usually like mine with ground chili peppers and vinegar. Pad se-ew that you find in Bangkok is a little sweeter than mine because many street vendors add more sugar than I prefer.

Tips:

For a vegetarian version, skip the pork.

Add firm tofu if you like. I often enjoy pad se-ew with just the egg.

Dark soy sauce gives the noodles the color while light soy sauce seasons the dish.

Stir-fried Sugar snap peas with shrimp

noreply@blogger.com (admin) — Fri, 01 Jul 2011 02:31:00 +0000

Sugar snap peas are small, rounded pods, containing tiny peas. They are similar to mange tout, and the whole pod is eaten, but they are plumper. Sugar snaps have a fresh, sweet flavor and a crunchy texture. Look for bright green, crisp pods, which are full of peas but not bursting at the seams. Sugar snap peas can be steamed or stir-fried. Today I prefer stir-fried and please be aware do not over cook or they will lose their flavor and crunchy texture. This dish just need 5 minutes for cooking…it’s easy and fast fresh…this recipe we call "Pad Thou Kak kap Koong" the other Thai food local style…you will love it!!!

Ingredients:

300 g. Sugar snap peas (frozen or fresh)
5 cloves garlic, chopped
3 tbsp vegetable oil
2 tbsp oyster sauce
1 tbsp Soy Sauce
¼ tbsp pepper powder

Preparations:

Clean and remove the shrimp shell but leave the tails (for good appearance).
Then cut open the back of each shrimp to remove the veins.
Simply wash the sugar snap peas and top and tail if the ends are tough.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add shrimp for fry until turn to pink.
Add cut string bean and garlic, oyster sauce, soy sauce and water (all ingredients in the wok)
Stir quickly for 2-3 minutes then turn down the heat.
Transfer to a serving place. Sprinkle with pepper powder.
Serve immediately with hot steamed rice

Vermicelli soup with Chinese ingredients (Kaeng jued woon-sen mou sub)

noreply@blogger.com (admin) — Sat, 30 Apr 2011 05:07:00 +0000

This soup is something long time ago when I was a child my aunt and grandmother like to cook this soup at home and especially for all of us. My aunt like using Chinese stuff, like dried wood ear fungi, bean curd stick (tofu skin). This beancurd stick is delicious and gives a chewy texture, and also Dried golden needles is the edible species of a flower’s bud. Dried golden needle vegetable contains rich lecithin and to be a ‘good brain food’. and they’re often using together. Especially with this soup in Thailand. And today I have chanced to cooking this recipe again for my Japannese guest. Who staying with us as a home stay guest. And here what we need...

Ingredients:

50 g. Vermicelli
10 g. dried wood ear fungi,
10 g. bean curd stick (tofu skin)
10 g. dried golden needles.
100 g. ground pork
10 g. Coriander root
3 glove minced garlic
7 glove minced garlic (for stir fry)
¼ tsp ground pepper
2 cup of water
2 tbsp light soy sauce
1 tbsp fish sauce
A handful of Spring Onion and Coriander leave cut 1” length

How to cook:

Heat oil in a wok medium heat, Wait until the oil is smoky, then add minced garlic and stir fry for 2-3 minutes or until turn yellow and favors. Do not let’ it turn golden or brown because when we lets it cold fried garlic will turn golden brown by themselves....if like that fried garlic will become dark (burned)
Soak dried wood ear fungi, bean curd stick (tofu skin), dried golden needles and vermicelli in warm water for 10 minutes. Drain and pad it dry.
Heat soup or water in a pot over medium heat , add together minced garlic, chopped coriander root, ground pepper and let soup it boil for 10 minutes.
Add minced pork by knead into small pieces of round shape like pork balls.
Add soaked dried wood ear fungi, bean curd stick (tofu skin), dried golden needles together.
Add light soy sauce, fish sauce and seasoning to taste. Lets it boil 2-3 minutes.
Add soaked Vermicelli, lets it boil and turn off the stove.
Place in serving blow and sprinkle with fried garlic and Spring Onion and Coriander leave cut and a little bit of ground pepper.
Serve hot as a noodle soup or with hot steamed rice.

Thai Spicy Shrimps Salad (Plah Koong)

noreply@blogger.com (admin) — Sun, 24 Apr 2011 06:53:00 +0000

Kick up your seafood spread with my best spicy shrimp recipes that include classic takes and creative riffs on seafood with a fiery flair. Thai Plah Koong of Spicy Shrimps Salad Thai style is one of my favorite recipe for welcome our guest. For this recipe I using freeze shrimps over medium side a little. The taste is attractive..

Ingredients:

400 gs shrimps, clean, shell and deveined
2 stalk lemon grasses, finely sliced
½ cup sliced shallot
1 tbsp kaffir lime leaves, finely sliced
1 tbsp chilies, finely sliced
1 tbsp roasted chili paste
2 tbsp tbsp lime juice
2 tbsp fish sauce
1 tsp sugar
Seasoning
½ cup mint leaves

Preparations:

Heat water in a pot until boiling. Then scald the shrimps in boiled water for just a short time or until turn pink. Remove and drain. Set aside.
In a bowl, prepare the dressing by adding lime juice, fish sauce, sugar and roasted chili paste. Stir until all ingredients mixed well.
Add the shrimps in to prepared dressing, lemon grass, shallot, chili, stir until all ingredients mixed well. Seasoning to taste.
Transfer to a serving plate. Garnish with kaffir lime leaves sliced and fresh mint leaves.
Serve immediately.

Steamed Curried Fish in Bell pepper (Ho Mok Pla Nai Prik Wan)

noreply@blogger.com (admin) — Sun, 24 Apr 2011 06:45:00 +0000

Popular Thai steamed recipe called "Ho Mok Pla" Thai curries are delicious at the best of times but this one is one of my favorites. It is quite simple to prepare and takes a little cooking time. And today I pleasure to present for people who difficult to make banana leave cup, you can use this bell pepper as a cup and can eat whole portion. Some different from the original is you cannot eat banana leave cup hihihi...^^

INGREDIENTS:

300 g. white snapper fillet
2 tbsp red curry paste
1 cup coconut milk
2 egg
1 tbsp fish sauce
2 tsp sugar
2 cup sweet basil leave
1 tbsp rice flour
Coriander leave
2 fresh chilies finely sliced long 1.2”
3-4 kaffir lime leaves, finely sliced

PREPARATIONS:

Cut fish fillet into thin slices, pat dry and set aside.
Put 1 cup coconut milk in a mixing bowl (separate ¼ cup coconut cream and put in a small bowl), add red curry paste and stir to mix.
Add fish into a mixture, stir clockwise (stir same way) until the mixture quite thick, add the remaining coconut milk a little at a time.
Add egg, season with fish sauce and sugar, then stir well and seasoning to taste.
Meanwhile prepare bell pepper by remove all seed pepper, clean and dry and prepare sweet basil leave.
Add rice flour into coconut cream, mix well, put in microwave for 30 second, stir again and set aside for topping.
After 30 minutes or the mixture is cooked, fill a cup of bell pepper with sweet basil leave and add curried fish mixture and steam for 30 minutes.
Open the cover of streamer and top each one with some of coconut cream, some coriander leaves, sliced kaffir lime leaves, and sliced chilies and continue to steam for two minutes, and then remove from the steamer.
Place steamed curried fish on a plate and serve immediately.

Stir-Fried Cauliflower with shrimp (Dok Ka-Lam Pad Koong)

noreply@blogger.com (admin) — Sun, 24 Apr 2011 03:34:00 +0000

If you like Thai food, you're going to fall in love with this simple Thai side dishes stir fry recipe! This Thai Stir-Fried cauliflower and shrimp with Oyster Sauce one of Thai local style side dishes recipe, easy to make. Fresh, healthy, crisp and just plain good, these veggies are so delicious.

Ingredients:

100 g. Shrimps,
200 g. Cauliflower or any kind of vegetables.
5 cloves chopped garlic
3 tbsp vegetable oil
2 tbsp oyster sauce
1 tbsp Soy Sauce
¼ tsp pepper powder

Preparations:

Clean and remove the shrimp shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Wash the cauliflower in clean water. Remove and drain then cut into well pieces.
Heat oil in wok over high heat. Wait until the oil is smoky, then add chopped garlic and shrimp for fry until turn to pink.
Add cut cauliflower, oyster sauce, soy sauce and water (all ingredients in the wok)
Stir for 3-5 minutes then turn off the heat.
Transfer to a serving place. Sprinkle with pepper powder.
Serve immediately with hot steamed rice.