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

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/

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.