วันพุธที่ 24 พฤศจิกายน พ.ศ. 2553

Kluay Buad Che


Main Ingredient
Ripe banana 12 Fruits
Coconut milk 1,000 g.
Coconut cream 200 g.
Sugar 200 g.
Salt 5 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
•Peel banana and divide into 4 pieces
•Dissolve sugar and salt in the coconut milk
•Heat the coconut milk until slightly boiled, add the bananas, heat until boiling
•Add coconut cream and boil

วันศุกร์ที่ 19 พฤศจิกายน พ.ศ. 2553

loy krathong festival in thailand



One of the most beautiful festivals that takes place in Thailand is the one for Loy Krathong. This is celebrated on the full moon in November. The word loy means to float, and a krathong is a banana leaf cup. People place a candle and incense sticks in their krathongs and then float them on a local river or pond. As they push away their krathong, they ask for forgiveness in polluting the waterways and also for good luck in the coming months. they did on Loy Krathong Day.

Loy Krathong
In November some may wonder what is going on in Thailand when seeing travel magazine ads, posters at your hotel of Thai girls dressing in traditional Thai clothing with a beautiful floating object. That's a sign indicating that Loy Krathong is on its way. In Thai Loy means to float and Krathong means a circular floating object with decoration of banana leaves, flowers, a candle and incense sticks. All these are related to Loy Krathong, an event which does not occur on the same date every year; instead it counts on the full moon night of the twelfth lunar month. In this year 2007 it will be held on November 24, a romantic night. People look forward to going out and launching Krathongs together to predict the romance future by the direction the Krathongs float. However, this season is also good for strengthening relationship in family. The history of Loy Krathong is rather obscure. Some believe that Krathong was first created by Tao Sri Chulalak or Nang Noppamas in Sukothai.
Others overlook its origin yet focus on the purposes of the ritual: to pay respect to the Goddess of the Water showing their gratitude on their plentiful use of water and ask for forgiveness in the ensuing pollution. Floating the beautiful Krathong away, which is the key activity in Loy Krathong, also refers to flying away misfortune and bad things in the past and asking for good luck in the future. Although it is not a national holiday, many activities other than floating Krathong, are conducted in this festival, such as, contests of Krathong-making and Noppamas beauty pageants, local games and performances and fireworks.

If you are in the North of Thailand, you can join this spectacular occasion at Chiang Mai where it is specifically called Yee Peng -floating of lanterns into the sky. Or you can go to Tak where a line of thousand glittering lights are seen on the Ping River . When looking closer, you see that Krathongs here are made of coconut shells, threaded together to make chain and that's the story of Loy Krathong Sai. Moreover, this year you can see Loy Krathong Sai made from banana trunk in Samut Songkram too. For sure, the festival in old cities is so famous and attracts a herd of visitors. Glory and ancientness of the kingdom is utterly alive in Phao Thian Len Fai in Sukhothai. In Bangsai District, Ayutthaya, you can feel the grandeur of Loy Krathong Tam Pratip and long boat race at Bangsai Arts and Crafts Centre of H.M. queen Sirikit of Thailand.

Staying at Bangkok you never miss a shot as well. Popular places for Loy Krathong evening include Chao Phraya River, Rama IIX Bridge, Santichaiprakan Park on Phra Artit Road, Benjasiri Park or Queen's Park on Sukhumvit Road, Benjakiti Park on Ratchada Pisek Road and other waterways and universities. These venues tend to have a lot of people and it could be very crowded. Many of hotel and waterside restaurant offer Loy Krathong dinners and cruises. Or if you don't prefer going out into the crowd, you can virtually Loy krathon at http://www.loikrathong.net. The end of the year is near; this festival is set up for the occasion. Have fun!

วันอาทิตย์ที่ 31 ตุลาคม พ.ศ. 2553

How to: eat the Thai way

Eating food is such an important activity here in Thailand that you had better brush up on your table manners before you come. Erm...Thai table manners that is. Forget about stiffly starched napkins, enough cutlery tools to hold up an airplane and all sorts of long forgotten, quirky Victorian mannerisms at the table; eating in Thailand is quite different. None the less, Thais have their own etiquette at meal times.

OK, so you've been taught all sorts of posh habits, like eating with your mouth closed, never using your fork as a spoon and tipping your soup bowl away from you, well throw that all out the kitchen window, the locals are a little uncouth, what!

Thai table manners are more practical and mostly aimed at civil communal eating. Many mannerisms go back to a previous era when meals were collectively shared; food was the most important gift and gratefully received.

Firstly, forget about ordering yourself a whopping great steak and devouring it single-handedly. In Thailand all dishes are shared. For starters, if you dine with a group of Thais, you'll have little chance to order the bovine of your choice, for that important task is left up to the senior women in the group. A skilled host will ensure that all palates are catered for, ordering fish or seafood, pork, shrimp, chicken and several vegetarian dishes that encompass a full range of tastes. Spicy, sweet, salty and bitter will all be represented, often all in one dish - the perennial favourite tom yum gung. And don't expect them to come all at once. The amazing thing about dining out with a large group of Thais is that the food just keeps coming and coming.

So, that brings us to the next point, don't tuck in like you've just crossed the Sahara. Thais eat slowly, enjoy the food, conversations, laughter and company. Each of you will be given a plate of rice and a soup bowl. Someone near you will ladle some soup into a bowl and you help yourself to the spread. But wait! Don't go shovelling a mountain of your favourite curry onto you plate, there'll be none left for the others. The polite way to do it is to take as much as you can eat in one or two mouthfuls. Savour it and then move onto another flavour. Thais like to pick at food, helping themselves to the dishes one spoon at a time. Take your time and try everything.

Now for the next problem. There are no knives on the table. Well, this is because all the food as been diced before cooking, pretty smart, eh? Traditionally, Thais ate with their hands, and in the rural areas or in some specialist restaurants this still occurs, especially when eating sticky rice and Isaan food. Nowadays they're far more refined and use a fork and spoon, but you might also find yourself using your mitts to eat with in some places in Thailand.
http://www.1stopchiangmai.com/how_to/eat/

วันเสาร์ที่ 9 ตุลาคม พ.ศ. 2553

15. Thai Grilled Pork [moo yang, หมูย่างสูตรดั้งเดิม ทำง่ายๆ]



Thai Recipe Ingredients
* 450 grams pork, slice into thin and long strips
* 2 tablespoons sugar
* 1 teaspoon salt
* 3 cloves garlic, minced
* 1 tablespoon coconut milk
* 1 tablespoon fish sauce
* 1 package bamboo skewer


Thai Food Preparations
1. 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).
2. 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.
3. 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.
(For 2 Serving)

วันพฤหัสบดีที่ 16 กันยายน พ.ศ. 2553

15. Thai Grilled Pork [moo yang, หมูย่าง]

THAI GRILLED PORK
[ thai food : moo yang ]
Thai Recipe Ingredients
* 450 grams pork, slice into thin and long strips
* 2 tablespoons sugar
* 1 teaspoon salt
* 3 cloves garlic, minced
* 1 tablespoon coconut milk
* 1 tablespoon fish sauce
* 1 package bamboo skewer


Thai Food Preparations
1. 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).
2. 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.
3. 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.
(For 2 Serving)

14. Stir-Fried Clams with Roasted Chili Paste [hoy lai pad num prik prao, หอยลายผัดน้ำพริกเผา]

STIR FRIED CLAMS WITH ROASTED CHILI PASTE
[ thai food : hoy lai pad num prik prao ]
Thai Recipe Ingredients

* 450 grams fresh clams, cleaned well
* 1 teaspoon sugar
* 3 tablespoons vegetable oil
* 1/2 cup sweet basil leaves
* 2 tablespoons roasted chilli paste
* 4 fresh chillies, cut into long strips
* 2 teaspoons garlic, finely chopped
* 1 tablespoon fish sauce


Thai Food Preparations
1. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.
2. Add clams and stir until they are cooked (clams will open when they are cooked). Season with fish sauce, sugar, and roasted chilli paste.
3. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with steamed rice.
(For 2 Serving)

วันพุธที่ 15 กันยายน พ.ศ. 2553

. Thai Steamed Curried Fish [haw mok, ห่อหมกปลา]



THAI STEAMED CURRIED FISH
[ thai food : haw mok pla]
Thai Recipe Ingredients
* 300 grams snapper fillet, cut into thin pieces
* 5 cabbage leaves, cut into small pieces
* 1 tablespoon rice flour
* 10 coriander leaves
* 2 fresh chilies, sliced thinly
* 3-4 kaffir lime leaves, sliced thinly
* 2 tablespoons red curry paste
* 1 can coconut milk
* 2 eggs
* 1 teaspoon fish sauce
* 2 teaspoons sugar


Thai Food Preparations
1. Pour 1 cup coconut milk in a mixing bowl (separate 1/4 coconut milk for topping) , and add red curry paste, keep stirring until mixed well.
2. Add fish into a mixture, stir until the mixture quite thick. Then add egg, fish sauce and sugar and stir well.
3. Heat water in a pot over medium-high heat, add chinese cabbage into boiled water and wait for 3 minutes. Remove hot water and rinse in cold water.
4. Squeeze cabbage ( to bring water out ), place them at the bottom of each banaleaf cup (small cup can be used instead), fill the cup with spice mixture and steam for 30 minutes.
5. Add rice flour into coconut milk that is separated for topping, then mix well and put in microwave for 1 minute.
6. After 30 minutes or the mixture is cooked, garnish each cup with coconut cream, coriander leaves, chili and kaffir lime leaves. Then steam for another 3 minutes, and then remove from the steamer to the serving dish.
(For 2 Serving)

วันอังคารที่ 7 กันยายน พ.ศ. 2553

12. Sweet and Sour Sauce fried with Pork [moo pad preaw wan, ผัดหมูเปรี้ยวหวาน]










SWEET AND SOUR SAUCE FRIED WITH PORK
[ thai food : moo pad preaw wan ]
Thai Recipe Ingredients
* 400 grams of pork, cut into bite sized pieces
* 3 tablespoons evaporated milk
* 1 cup all purpose flour
* 1/2 cup plum sauce
* 1/3 cup sugar
* 1 onion, sliced
* 2 tomatoes, sliced
* 5 pieces pineapple, cut into small cubes
* 1 tablespoon soy sauce
* 1/2 teaspoon concentrated tamarind paste
* 1 cup vegetable oil for deep frying
Thai Food Preparations
1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.
2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.
3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.
4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.
(For 2 Serving)

11. Stir-Fried Chicken with Cashew Nuts [kai pad med ma-manug, ไก่ผัดเม็ดมะม่วง]










STIR-FRIED CHICKEN WITH CASHEW NUTS
[ thai food : kai pad med ma-maung ]
Thai Recipe Ingredients
* 300 g. sliced chicken thigh
* 1 1/2 tablespoon soy sauce
* 2 tablespoons oyster sauce
* 1/3 cup roasted cashew nuts
* 2 spring onions, chopped
* 3 cloves garlic, minced
* 1/4 onion, cut into small cubes
* 4 dried chillies, chopped
* 1 teaspoon seasoning soy sauce
* 1 tablespoon sugar
* 1 tablespoon cooking wine
* 2 tablespoons vegetable oil

Thai Food Preparations
1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.
2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.
3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.
4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.
(For 2 Serving)

10. Thai Fried Rice with Prawns [kao pad koong, ข้าวผัดกุ้ง]










THAI FRIED RICE WITH PRAWNS
[ thai food : kao pad koong ]
Thai Recipe Ingredients
* 3 cups cooked rice
* 12 medium sized shrimps
* 3 cloves garlic, finely sliced
* 1/2 minced green or red chilli for medium-spiced rice
* 2 tablespoons fish sauce
* 3 tablespoons 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

Thai Food Preparations
1. Place oil in a wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).
2. Add prawns and stir fry until cooked thoroughly.
3. 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.
4. 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 for better taste.
(For 2 Serving)

9. Beef Panaeng [panaeng neur, พะแนงเนื้อ]










BEEF PANAENG
[ thai food : panaeng neur ]
Thai Recipe Ingredients
* 400 grams beef tenderloin, sliced
* 2 tablespoons panaeng curry paste
* 2 tablespoons vegetable cooking oil
* 150 gms coconut milk
* 2 tablespoons palm sugar
* 2 tablespoons fish sauce
* 10 basil leaves
* 1 red chilli, sliced
* 3 kaffir lime leaves

Thai Food Preparations
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add beef and season with palm sugar and fish sauce.
3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.
(For 2 Serving)

8. Coconut Milk Soup with Chicken [tom kha kai, ต้มข่าไก่]










COCONUT MILK SOUP WITH CHICKEN
[ thai food : tom kha kai ]
Thai Recipe Ingredients
* 2 cups coconut milk
* 1 cup chicken stock
* 2-3 medium pieces fresh galangal, peeled and sliced
* 3 chicken breast fillets (cut into well pieces)
* 2 teaspoons chilies, finely chopped
* 1 tablespoon fish sauce
* 1 teaspoon sugar
* 1/2 cup fresh coriander leaves
* 5 coriander leaves for garnish

Thai Food Preparations
1. Add coconut milk, chicken stock and galangal in a pan.
2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.
3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well.
4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.
(For 2 Serving)

7. Thai Fish Cakes [tod mun pla, ทอดมันปลา]










THAI FISH CAKES
[ thai food : tod mun pla ]
Thai Recipe Ingredients
* 500 grams white fish meat, minced or chopped
* 1 egg
* 1/2 cup string beans, sliced thinly
* 3 tablebspoons fresh kaffir lime leaves, chopped
* 1 teaspoon sugar
* 1 teaspoon salt
* 1 tablespoon of red curry paste
* 3 cups cooking oil for frying

Ingredients for Cucumber Relish :
* 1 cup cucumber, diced
* 1/2 cup ground roasted peanuts
* 1/2 cup sugar
* 1/2 cup white vinegar or rice wine vinegar

Thai Food Preparations
1. Put all the ingredients in a large bowl and mix well knead with the hand until it sticks and mixed well.
2. Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.
3. Serve with cucumber relish.

Cucumber Relish Preparations :
1. Mix sugar and vinegar in the pot and heat.
2. When the mixture boiling, remove from the heat and allow to cool.
3. Spoon into a cup, add diced cucumber and top with ground peanuts.
(For 2 Serving)

Papaya Salad [som tum, ส้มตำ]










THAI PAPAYA SALAD
[ thai food : som tum ]
Thai Recipe Ingredients
* 2 cups shredded green papaya
* 1/2 cup shredded carrot
* 1/2 cup sting bean (cut into 1"long)
* 2 tablespoons fish sauce
* 1 1/2 tablespoons palm sugar
* 3 tablespoons lime juice
* 1/2 cup tomato (wedged)
* 1/3 cup dried shrimps
* 1/4 cup peanuts
* 10 green chilies
* 5 cloves fresh garlic
Note : regular sugar can be used instead of palm sugar

Thai Food Preparations
1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.
2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.
3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.
4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.
(For 2 Serving)

5. Stir-Fried Rice Noodle with Shrimp [pad thai koong, ผัดไทยกุ้ง]










STIR-FRIED RICE NOODLE WITH PRAWNS
[ thai food : pad thai koong ]
Thai Recipe Ingredients
* 12 fresh Shrimp
* 90 gram Dry Rice Noodle (3 - 5 mm)
* 50 gram Fresh Bean Sprouts
* 2 tablespoons Chopped (1") Green Onion
* 6 tablespoons Fish Sauce
* 6 tablespoons Oyster Sauce
* 3 teaspoons Vinegar
* 2 tablespoons Sugar
* 2 Tablespoons Preserved Turnip
* 2 Tablespoons Crushed Peanuts
* 1 Tablespoon Paprika
* 2 Eggs
* 1 Teaspoon Red Chili (for Spicy lover)
* 1/2 Lemon

Thai Food Preparations

1. Soak the noodles about 30 minutes in room temperature water.
2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.
3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.
(For 2 Serving)

4. Red Curry with Roasted Duck [kang phed ped yang, แกงเผ็ดเป็ดย่าง]










RED CURRY WITH ROASTED DUCK
[ thai food : kang phed ped yang ]
Thai Recipe Ingredients
* 1 roasted duck, deboned and cut into well sized pieces
* 5 pieces of pineapple, cut into bite sized pieces
* 4 fresh kaffir lime leaves, chopped
* 1 teaspoon sugar
* 2 1/2 cups coconut milk
* 8 cherry tomatoes
* 1 cup eggplant, cut into bite-sized pieces
* 1/2 teaspoon salt
* 2 tablespoons fish sauce
* 1/2 cup water (or chicken stock)
* 1 1/2 tablespoons vegetable cooking oil
* 3 tablespoons red curry paste

Thai Food Preparations
1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.
2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.
3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl.
(For 2 Serving)

3. Green Curry with Chicken [kang kaew wan kai, แกงเขียวหวานไก่]










GREEN CURRY WITH CHICKEN
[ thai food : kang keaw wan kai ]
Thai Recipe Ingredients
* 1/4 cup green curry paste
* 350 grams chicken breast or thigh, cut in bite-size pieces
* 1 1/4 cups coconut milk
* 1/4 cup thai basil leaves
* 2 eggplants, cut into small pieces.
* 1/2 cup chicken stock
* 2 teaspoons palm sugar
* 3 tablespoons fish sauce
* 2 red chilies, sliced diagonally
* 4 kaffir lime leaves
Thai Food Preparations
1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.
2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.
(For 2 Serving)

2. Fried Chicken with basil leaves [pad ka-prao kai, ผัดกะเพราไก่]

FRIED CHICKEN WITH BASIL LEAVES
[ thai food : pad ka-prao kai ]







.



Thai Recipe Ingredients

* 450 grams chicken thighs, cut into bite-size pieces
* 5 cloves garlic, finely chopped
* 1/2 cup onion, sliced
* 2 tablespoons vegetable oil
* 2 teaspoons black soy sauce
* 2 tablespoons fish sauce
* 1 cup fresh holy basil
* 7 chillies, chopped and pounded coarsely
* Dash of ground white pepper
Note : You can add more vegetables such as carrot, string bean, baby corn as extra ingredients

Thai Food Preparations
1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.
(For 2 Serving)

1. Spicy Soup with Prawn and Lemon Grass [tom yum koong, ต้มยำกุ้ง]

SPICY SOUP WITH PRAWN AND LEMON GRASS
[ thai food : tom yum koong ]
Thai Recipe Ingredients
* 12 medium-size shrimps, deveined
* 10 mushrooms
* 1 stalk of lemon grass (lightly pounded and cut into 2" long)
* 3 lime leaves
* 1 teaspoon of salt
* 2 tablespoons of fishsauce
* 3 tablespoons of lime juice
* 6 hot peppers (pounded lightly)
* 4 cups of water
* 1/2 cup of roughly cut coriander leaves


Thai Food Preparations
1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.
2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.
3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.
(For 2 Servings)

วันเสาร์ที่ 4 กันยายน พ.ศ. 2553

STEWED PORK AND EGG WITH FIVE SPICES (หมูพะโล้)

Ingredients

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

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


http://www.allthaifood.com/?catid=3&contentID=10000004&getarticle=362

วันพุธที่ 1 กันยายน พ.ศ. 2553

Thai fruit


The rambutan is one of my favurite fruit that can be bought in Thailand. It is actually grown all over South-East Asia but here it grows in places like Chantaburi, Rayong and Trad in the East. It is a very distinctive looking fruit with its hairy outer skin. There are two varieties you can buy here: Rong Rien and Si Chompoo. The latter one is in the bottom right of this picture with the pink hairs. The taste is sweet and very succulent. It has a high sugar content as well as Vitamin C. It is also quite cheap. I bought these for 20 baht a kilogram. Or it is 45 baht for a can which also has syrup.

To prepare rambutan for eating is very easy. If I am outside, I might use my fingernail to make a small cut in the skin. Then holding each end, slightly squeeze and twist. At home you should probably use a sharp knife to make the cut. You don't need to cut all around as the skin comes off easily. For presentation, it is best to only take off one half like in this picture. However, don't cut the fruit in half like I did in the top right of this picture. I just did that to show you the seed. This is not edible and some people say it can be poisonous. Though you can apparently eat if it is roasted. It is a narcotic though. Often when I eat rambutan the seed will stick to the flesh. So I have to eat around it. However, when I buy rambutan when I go down to Rayong for a beach holiday, the seed comes out easily. This is because it is freshly picked from the tree. The ones we get in Bangkok are beginning to be too ripe. If the hairs change to black then it is starting to go off. Once it is cut open, I keep it in a container in the fridge for 3 or 4 days.

วันอังคารที่ 31 สิงหาคม พ.ศ. 2553

Main Ingredient
Beef 500 g.
Sliced kaffir lime leaves 5 leaves
Oil 30 g.
Chilli paste Ingredient
Sliced lemon grass plants 3
Garlic 2 bulbs
Shallot 5 bulbs
Sliced galangal 30 g.
Sliced turmeric 15 g.
Sliced kaffir lime leaves 30 g.
Salt 7 g.
Dried hot chillies 50
Young pepper 50 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

วันจันทร์ที่ 30 สิงหาคม พ.ศ. 2553

Fish Curry in a Cup



You know me, I just love blogging about Thai food. I love cooking Thai food and I love eating Thai food. If I am walking down the market and I see my favourite dish in the distance, I will cross the road just to buy it. That is what I did yesterday afternoon when I spotted haw mok being sold by the side of the road near Paknam Market. I haven't had this dish for such a long time.

This curry dish can be made with either fish, chicken or pork. I don't particularly like seafood but I love this dish. (Sorry, I think I said that already.) Anyway, it is quite simple to make. Stir red curry paste with one cup of coconut milk and mix in the fish. Break in an egg and season with fish sauce (I will try and do a blog on sauces soon). Add some more coconut milk and keep stirring and stirring for up to 20 minutes! Then add half a cup of basil leaf, two tablespoons of coriander and one tablespoon of kaffir lime leaves. Stir again.

Next, make cups out of banana leaves. Line the bottom with plenty of basil leaves. Fill the cup with the mixture and then steam for about 15 minutes. Next you add the creamy topping. This is made from coconut milk and rice flour. Sprinkle on top some chopped coriander and a kaffir lime leave. Add a slice red chili for a bit of colour. Steam for a further one minute and then it is ready. Delicious!

You can find this recipe in an excellent cookery book called "Popular Thai Cuisine" published by Sangdad Books.

Don't forget to visit the forums to discuss Thai food!



http://www.enjoythaifood.com/hawmok.php

วันศุกร์ที่ 27 สิงหาคม พ.ศ. 2553

"Pad See You" - Thai Soy Sauce Noodles

This is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce- sounds kind of plain, but it is truly delicious.


Ingredients:
8 oz of meat (beef, chicken, pork, or seafood)
8 oz noodles of your choice (normally fresh rice noodles are used)
1 tablespoon fish sauce
1 tablespoon palm sugar (or substitute regular sugar)
1 tablespoon oyster sauce
3 tablespoons soy sauce
1 cup broccoli cut

Additional Ingredients for marinade of meat:
1 egg
2-3 cloves of garlic, crushed
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon rice wine
1 tablespoon palm sugar
1 tablespoon sesame oil
1 teaspoon black pepper.


Preparation:
1. Slice the meat into bite sized pieces then marinade it in recipe described above for 1 hour.
2. Prepare your noodles. If they are fresh, you do not need to do anything, but if you are using dry noodles, you will need to soak them in water for 15 or so minutes until they are soft.

Directions:
You will need a medium to large sized skillet. Grease the skillet with the oil of your choice, and then cook the meat until it is almost done. Then add in the rest of the ingredients, and stir-fry for about 2 minutes.


"Khao Soy" (Chiang Mai Noodles)

This is the fettuccini Alfredo of Thailand!
It consists of a creamy curry sauce that is served over egg noodles. This particular dish is named after the Northern Thai city from which it was created: Chiang Mai.


Ingredients:
4 ounces fresh egg noodle
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup of coconut milk
4 ounces of ground pork
1 cup chicken stock
1 tablespoon curry powder
1 pinch of turmeric powder
2 tablespoons of fish sauce
1 teaspoon lime juice


Note:
The egg noodles should be fresh. If you cannot find fresh egg noodles, you may substitute almost any other noodle you desire. However if you intend to use dried noodles, remember to soak them first for 20 minutes.


Directions:
Here is the two step plan. You should be doing these simultaneously.

Step 1
Bring a medium sized pot of water to a boil.
Cook the noodles for roughly 20 seconds.
Strain the noodles, and put them on your plate

Step 2
In a medium sized saucepan, heat the coconut milk on low heat, and slowly stir in the curry paste. When it begins to simmer, add in the remaining items, except for the pork. Wait about 1 minute, then add in the pork, and cook until the pork is done (not pink in the middle)
Pour the sauce over the noodles, and voila!


http://www.thai-food.com/recipes/khao_soy.html

"Yum Talay" - Seafood Salad

It says salad, but note that most Thai salads don't have a lot of vegetables!
This particular dish is easy to prepare and can be served as either an appetizer, or as part of the main course. It is normally prepared spicy, however you may feel the need to decrease the amount of chili that you use during preparation.


Ingredients:
1/2 pound of shrimp
4 imitation crab meat sticks, sliced into 1/4" chunks
2 oz. squid, cut into bite sized pieces
2 tablespoons of lime juice
1 tablespoon dry red chili, ground
2 tablespoons fish sauce
1 teaspoon palm sugar (or substitute regular sugar)
1 teaspoon shrimp paste (Ka-pi)
1 teaspoon very finely sliced jalapenos
1 shallot, sliced thin
2 lime leaves, sliced thin
2 tablespoons onion, chopped

Directions:
Add the fish sauce, lime juice, red chili, palm sugar, and shrimp paste into a small saucepan, bring to a simmer. Add in the seafood and jalapenos. Cook for about 2 minutes, or until the seafood is cooked through. Remove from the heat, and add in the lime leaves, shallots, and onions.
Serve at room temperature.


http://www.thai-food.com/recipes/yum_talay.html

วันพฤหัสบดีที่ 26 สิงหาคม พ.ศ. 2553


"Yum Hoi Mang Pu" - Thai Mussel Salad

Yum is Thai for "Spicy Salad" (roughly translated). Yum usually consists of a type of meat or seafood, and basically fish sauce, lemon juice and chili. This particular variation is prepared with mussel meat. Thai people usually eat yum-type dishes as an appetizer or snack. But it is not uncommon to have Yum as a part of your main meal.
This recipe serves four.



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



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


http://www.thai-food.com/recipes/yum_hoimangpu.html

Lahb Gai" (Spicy Chicken Salad)


Lahb Gai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.


Ingredients:
2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup grounded roasted-rice (see below)
1-teaspoon green pepper (sliced)
Ground dry red chili


Directions:
Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce, and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)


Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.


Roasted Rice
Set your burner to the highest setting, and add in one cup of rice. Keep stirring until the rice becomes brown and color. It will almost achieve a burnt look. Then grind it using either a coffee grinder or mortar and pestle.




http://www.thai-food.com/recipes/lahb_gai.html





Thailand is the most visiting destination of southeast Asia with over 14 million visitors per year. Thailand offers irresistible culture combination of breathtaking natural beauty, inspiring temples, outstanding hospitality and superb cuisine. Thailand is the most popular destination in the Southeast Asia. What brings back visitors every years is undoubtedly the warmth of the Thai people, their laidback attitude, the kingdom's at-times incomprehensible yet beguiling customs, feverish festivals, and amazing culinary adventures.

Sunny beach, shopping bargains, ancient palaces, and stunning temples. Thailand can offer anyone from the top-executive searching for luxurious respite to the backpackers hoping to explore beyond the beaten track. For many, Thailand's most notable draws are its opulent royal palaces, ancient ruins, and ornate temples housing skillfully crafted figures of Buddha, a revered symbol that underscores a fervent and widespread devotion by the (less Westernized) traditionalists. In madcap Bangkok, you'll find an ultramodern cityscape muscling in on quiet canal and riverside communities.
As for medical tourism and dentistry aspects, Thailand has an excellent history of providing quality healthcare to her own people and to international medical travelers. This reputation has not developed overnight, but is the result of significant, continual investment and maintenance. From Newsweek records, we are number one medical hub in Asia. In 2006, we welcomed more than 1.5 million foreigners specifically for healthcare.

http://www.dentistbeach.com/

วันพุธที่ 25 สิงหาคม พ.ศ. 2553

Natural wonder Na Haeo National Park local culture.

Loei Tourism Business Association in cooperation with the Tourism Authority of Thailand Office, I invite those interested. Nature tourism experience. Beauty and culture 3 days 2 nights in a direct, natural wonder Local culture Haeo “apply now through September 30, 2553.

Director of TAT I say this path is the path to another beautiful Loei. Tourism in the district and Phu Rua Haeo Dan Sai district. Highlight of the trip include the visit of Thai life – Laos Along the waterfront to เหื. That worship the ground instead. This is the element that constitutes the soil. And measuring hundreds of years old at Wat Pho Chai Si. Appreciate natural beauty of the mountain complex. Complete and state forests. In the Park Chit Phu Suan Sai. Touch of coolness to เหื Tat. And nature of Tao Pooeoo lovely. Visit worship sacred Wat Pho see the beautiful flowers of various species of garden flowers Lung Education. Breathe fresh air and achieved total Rua National Park. Worship Buddha at Wat Chinnarat model heaven insight And Phra That Si Song Rak. Sak, a sanctuary right in the land of truth and friendship Dan Sai district. Finally, the activity. View story History of Traditional Boon Luang Phi Ta Khon, and amusement at Phi Ta Khon Wat Phon Chai.


No tags for this post.

Thailand selected ‘Best Tourist Country in the World’ in Norwegian Awards.

Once again, Thailand has been voted the ‘Best Tourist Country in the World’ by the 2009 Norwegian Grand Travel Award, organized by Fagbladet Travel News – an independent Norwegian travel trade magazine. His Excellency, Ambassador of Thailand to Norway, Mr. Jullapong Nonsrichai, together with Director of the Tourism Authority of Thailand in Scandinavia, Mr. Manit Boonchim, jointly accepted the prestigious travel trade award on behalf of the Kingdom of Thailand. It is the seventh consecutive year that Thailand has won the prestigious title in the 14 years that the awards have been given. Thai Airways International won the 2009 Norwegian Grand Travel Award for Best Intercontinental airline, the fifth consecutive year that Thai Airways has won the award.No tags for this post.

www.unseenthailand.org/

วันอังคารที่ 24 สิงหาคม พ.ศ. 2553

Stir-Fried Chicken with Cashew Nuts [Kai Pad Med Ma-Manug]

Stir-Fried Chicken with Cashew Nuts [Kai Pad Med Ma-Manug]

A popular Thai dish of stir-fried chicken mixed with cashew nuts garlic and dried chilli. Serve hot as part of a main meal.

Stir-Fried Chicken with Cashew Nuts Ingredients


1. 300 g. sliced chicken thigh


2. 1 1/2 tablespoon soy sauce


3. 2 tablespoons oyster sauce


4. 1/3 cup roasted cashew nuts


5. 2 spring onions, chopped


6. 3 cloves garlic, minced


7. 1/4 onion, cut into small cubes


8. 4 dried chillies, chopped


9. 1 teaspoon seasoning soy sauce


10. 1 tablespoon sugar


11. 1 tablespoon cooking wine


12. 2 tablespoons vegetable oil


Stir-Fried Chicken with Cashew Nuts Preparations



1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.


2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.


3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.


4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.

Stir-Fried Chicken with Holy basil leaves [Pad Krapao Gai]


Stir-Fried Chicken with Holy basil leaves [Pad Krapao Gai]

This Chicken Basil Recipe is one of the classics Thai menu. It made using holy basil which has a slightly hot taste to it but you can use any sort of b


Stir-Fried Chicken with holy basil leaves Ingredients


1. 450 grams chicken thighs, cut into bite-size pieces


2. 5 cloves garlic, finely chopped


3. 1/2 cup onion, sliced


4. 2 tablespoons vegetable oil


5. 2 teaspoons black soy sauce


6. 2 tablespoons fish sauce


7. 1 cup fresh holy basil


8. 7 chillies, chopped and pounded coarsely


9. Dash of ground white pepper


Stir-Fried Chicken with holy basil leaves Preparations



1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.


2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.


3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.


asil

you like.

Fried Egg in Clear Soup [Kang Jued Kai Num]


This Thai Clear Soup menu is easy to make. Serve hot a


Fried Egg in Clear Soup Ingredients


1. 200 grams ground pork


2. 100 grams vermicelli noodle (optional)


3. 6 eggs, beaten 1 cup oil


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


5. 1 cup thin sliced onions


6. 6 cups chicken stock or water


7. 1/ 3 cup fish sauce


8. 1/8 teaspoon white pepper


9. 300 grams chinese cabbage, cut into well pieces


10. 2 spring onions cut into 1 inch long pieces


Fried Egg in Clear Soup Preparations



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


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


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


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


s part of a main meal.

Massaman Beef [Massaman Neur]


Massaman Beef [Massaman Neur]


Massaman Beef Ingredients


1. 400 grams beef, cut into well pieces


2. 1/2 cup coconut milk


3. 2 tablespoons sugar


4. 1/2 tablespoon salt


5. 1 cup potato, peel and cut into big chunks


6. 1 tablespoon masaman curry paste


7. 1 tablespoon tamarind


8. 1 cinnamon stick l


9. 1/4 cup cashew


10. 2 pinches cardamom


11. 2 leaves bay leaf


Massaman Beef Preparations


1. 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),


2.. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.


3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.


4. 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.

Beef Panang Curry[Panang Neur]


Beef Panang Curry[Panang Neur]

Panang curry is slightly different from the other coconut milk curries in that it has a thicker sauce from an amazing array of dried spices. It combines some herbs such as basil leaves , red chilli and k


Beef Panang Ingredients


1. 400 grams beef tenderloin, sliced


2. 2 tablespoons panang curry paste


3. 2 tablespoons vegetable cooking oil


4. 150 gms coconut milk


5. 2 tablespoons palm sugar


6. 2 tablespoons fish sauce


7. 10 basil leaves


8. 1 red chilli, sliced


9. 3 kaffir lime leaves


Beef Panang Preparations


1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.


2. Add beef and season with palm sugar and fish sauce.


3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.


affir lime leaves.

Thai Coconut Milk Soup with Chicken [Tom Kha Gai]


Thai Coconut Milk Soup with Chicken [Tom Kha Gai]

Thai Coconut Milk soup has a creamy consistency and has a lovely lemony flavour to it. The

main herbs are galangals chillies and coriander leaves which are very well known her

Thai Coconut Milk Soup with Chicken Ingredients


1. 2 cups coconut milk


2. 1 cup chicken stock


3. 2-3 medium pieces fresh galangal, peeled and sliced


4. 3 chicken breast fillets (cut into well pieces)


5. 2 teaspoons chilies, finely chopped


6. 1 tablespoon fish sauce


7. 1 teaspoon sugar


8. 1/2 cup fresh coriander leaves


9. 5 coriander leaves for garnish


Thai Coconut Milk Soup with Chicken Preparations


1. Add coconut milk, chicken stock and galangal in a pan.


2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.


3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well. 4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.bs in Thailand.

Red Curry with Roasted Duck [Kang Phed Ped Yang]


Kang Phed Ped Yang is a unique dish of roast duck in a spicy red curry. It combines kaffir lime leaves and many ingredients. Serve hot as part of a main meal.

Red Curry with Roasted Duck Ingredients


1. 1 roasted duck, deboned and cut into well sized pieces


2. 5 pieces of pineapple, cut into bite sized pieces


3. 4 fresh kaffir lime leaves, chopped


4. 1 teaspoon sugar


5. 2 1/2 cups coconut milk


6. 8 cherry tomatoes


7. 1 cup eggplant, cut into bite-sized pieces


8. 1/2 teaspoon salt


9. 2 tablespoons fish sauce


10. 1/2 cup water (or chicken stock)


11. 1 1/2 tablespoons vegetable cooking oil


12. 3 tablespoons red curry paste


Red Curry with Roasted Duck Preparations


1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.


2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.

Green Curry with Chicken [Kang Kaew Wan Kai]

Kang Kaew Wan is a popular dish of chicken in a spicy green curry. It combines many herbs such as basil leaves, chillies, kaffir lime leaves. Serve hot as part of a ma

Green Curry with Chicken Ingredients

1. 1/4 cup green curry paste

2. 350 grams chicken breast or thigh, cut in bite-size pieces

3. 1 1/4 cups coconut milk

4. 1/4 cup thai basil leaves

5. 2 eggplants, cut into small pieces.

6. 1/2 cup chicken stock

7. 2 teaspoons palm sugar

8. 3 tablespoons fish sauce

9. 2 red chilies, sliced diagonally

10. 4 kaffir lime leaves

Green Curry with Chicken Preparations

1. Bring 1 1/4 cups of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.

2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.

3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

in meal.

Stir-Fried Rice Noodle with Shrimp [Pad Thai Koong]



Thai style fried noodle is very well known and is one of the dishes that foreigners love to eat. It combines with many ingredients such as bean sprouts, green onion, chillies, lemons, etc.



Stir-Fried Rice Noodle with Shrimp Ingredients


1. 12 fresh Shrimp


2. 90 gram Dry Rice Noodle (3 - 5 m.m.)


3. 50 gram Fresh Bean Sprouts


4. 2 tablespoons Chopped (1") Green Onion


5. 6 tablespoons Fish Sauce


6. 6 tablespoons Oyster Sauce


7. 3 teaspoons Vinegar


8. 2 tablespoons Sugar


9. 2 Tablespoons Preserved Turnip


10. 2 Tablespoons Crushed Peanuts


11. 1 Tablespoon Paprika


12. 2 Eggs


13. 1 Teaspoon Red Chili (for Spicy lover)


14. 1/2 Lemon









Stir-Fried Rice Noodle with Shrimp Preparations


1. Soak the noodles about 30 minutes in room temperature water.


2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.


3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

Papaya Salad [Som Tum]




Papaya salad is very popular with both Thais and foreigners. It combines many vegetables such as papaya, tomato, chilies, galics, etc. Thais like to eat with sticky r





Papaya Salad Ingredients



1. 2 cups shredded green papaya



2. 1/2 cup shredded carrot



3. 1/2 cup sting bean (cut into 1" long)



4. 2 tablespoons fish sauce



5. 1 1/2 tablespoons palm sugar



6. 3 tablespoons lime juice



7. 1/2 cup tomato (wedged)



8. 1/3 cup dried shrimps



9. 1/4 cup peanuts



10. 10 green chilies



11. 5 cloves fresh garlic

















Papaya Salad Preparations



1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.



2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.



3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.



4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.