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)

. 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)

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)

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.


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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.