Thai Satay and Spicy Peanut sauce

1 teaspoon coriander seed
1 teaspoon cumin seed1 tablespoon chopped garlic
1 tablespoon fresh grated ginger1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powerpinch turmeric powderas only a colorant, so very little!8 tablespoons coconut milk
3 tablespoons plam sugar

Thai Cooking Instructions
The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin.The coriander and cumin are toasted and then crushed in a mortar and pestleThe ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 10” satay sticks, loosely folding them in half and piercing through the folded meat to forma loose gather.The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

SpicyPeanut Sauce
4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice
2-3 teaspoons palm sugar

Thai Cooking Instructions
First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients(except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

cucumber sauce
4 tablespoons white vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots (or any variety of purple onion) chopped
3-4 Thai chilies peppers, thinly sliced.


Crunchy Squash Blossoms - Dok Fugtong Tod


10 squash blossoms
1/3 cup all purpose flour
1/2 teaspoon baking powder


Wash squash blossoms gently and get rid of the excess water. Mix all purpose flour and baking soda in a large bowl. Dust the blossoms with the flour mixture lightly. The tiny
amount of water left on the blossom will hold just enough flour. Pan fry the blossoms over medium heat until golden brown.

Serve hot with chili fish sauce and rice. It is best to eat them all in one meal since the left over crunchy squash blossoms do not re-heat well.


Crispy Fried Okra - Grajiab Tod


1/2 cup water
1/2 cup tapioca flour
1 lb okra
1/3 cup all purpose flour
1 teaspoon baking powder


Mix all the flours, baking powder and water together. Stir and mix well. Drop the okra in.

Heat up a cup of oil in a wok or frying pan over medium heat. Test the oil with a drop of batter; the batter should puff up right away. Coat each piece of okra with the batter and drop it in the pan. Fry until lightly brown. Remove and drain oil. Serve immediately.

Serve hot with chili fish sauce (below) and rice.


Stuffed Bitter Melon Soup - Gang Jeud Mara Sai Moo


2 tablespoons soy sauce - mushroom
1/2 teaspoon salt
1/2 cup ground pork
1 pinch ground pepper
1 clove garlic, minced
1 bitter melon


Cut both ends off from the bitter melon and slice it into 3-4 sections. Scoop out the seeds and the white fluff part. Be careful not to break the melon.

Mince garlic and mix it into the ground pork. Add salt and black pepper. Mix well. Stuff each section of the bitter melon with the pork. Do not over-stuff the melon. The melon seems to shrink more than the pork when it is all cooked.

Add 4-5 cup of water into a pot. Add the stuffed bitter melon and 2 tablespoons of soy sauce. Let it boil for half an hour. When the melon turns a little yellowy green and soft, it is ready. Serve hot with rice. This is a dish that tastes good today and better tomorrow



Soured Fish ( Pa Soom Tod )

200 gms Fish (Hake Cod etc.)
5 Tablespoons Salt
3 Garlic Cloves
2 Tablespoons Rice Flour
2 Tablespoons Fragrant Rice

1. Clean the fish and gut it.
2. Dissolve the rice flour in 300ml water, soak the fish in this liquid for 5 minutes, then rinse. This will help clean the fish.
3. Pound the garlic, salt and fragrant rice together.
4. Spread the pounded mixture over the fish and inside the cavity of the gutted fish.
5. Place in a plastic bag and leave at room temperature for 3 days.
6. Heat oil in a frying pan and fry the contents of the packet (including the pounded garlic) in hot oil until the fish is golden and crispy.

Serve With
Garlic Cloves
Big Red Chillies
Lots of Coriander Leaves
Lots of Mint Leaves

by http://www.khiewchanta.com

Three Tastes Fish ( Pa Sam Rood )

400 gms Fish (Hake, Cod Haddock or Similar)
50 ml Tamarind Water
2 Tablespoons Sugar
5 Tablespoons Fish Sauce
2 Tablespoons Chopped Chillies
2 Tablespoons Chopped Spring Onions
1 Tablespoons Peanuts
1 Tablespoon Chopped Coriander leaves
4 Kaffir Citrus Leaves
Oil For Deep Frying

1. Slice the fish across ways, into 3cm fish steaks. Deep fry in pre-heated oil, until the fish is golden brown.
2. Boil the tamarind water with the sugar and fish sauce together for 2 minutes to create a sauce.
3. Deep fry the peanuts and kaffir leaves for a few seconds. The kaffir leaves will become crisp.
4. Onto a serving plate, place the coriander leaves, the chopped chillies and chopped spring onions to make a bed to sit your fish on.
5. Place the fried fish on top.
6. Pour sauce over the fish, and top off with the peanuts and kaffir leaves.

Serve With
Hot Fragrant Rice

by http://www.khiewchanta.com


Fried Pork Mince Garlic Pizza ( Pizza Nu Musub Pad Garthiem Prik Thai )

Ingredients for Pizza Base
150 gms Wheat Flour
2 Tablespoons Oil
4 Tablespoons Yeast
1/2 Teaspoons Sugar
1/4 Teaspoon Salt
70 ml Water

Ingredients for The Topping
50 gms Pork Mince
4 Garlic Cloves
2 Teaspoons Black Pepper
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
2 Tablespoons Oil
50 gms Grated Cheese (Use a mild flavoured cheese)

1. Mix the yeast with the sugar, salt and water. Leave it for a minute to begin foaming.
2. Add the yeast mix to the flour and oil. Add just enough water to bind it together and knead for a minute to form a solid single piece dough.
3. Set it aside for 30 minutes to rise. To stop a skin forming on the dough, wet a cloth and cover the dough with the damp cloth.
4. Chop the garlic into tiny pieces. Mix with the pork mince, the salt, black pepper, oyster sauce and light sauce sauce.
5. Fry that mixture for 5 minutes until well cooked.
6. Roll the dough out to an approximately 30cm diameter circle.
7. For this recipe we need to part cook the base before the topping is put on, otherwise it will soak up the oil.
8. Heat the oven to 150 Degrees C, and cook the base for 10 minutes, it should not be fully cooked, just dried out and slightly risen.
9. Add the pork mince topping, and the cheese to the pizza. Turn the oven up to 190 degrees and cook for a further 5-10 minutes until the cheese is melted. For Thai pizza its common to have the cheese just melted but not browned.

Serve With
Salad, Garlic bread, treat it like a western pizza!



Pumpkin in Coconut Milk - Fug Tong Gang Buad

1 cup water
1/2 teaspoon salt
2 cups pumpkin
1/3 cup palm sugar
1/2 cup coconut milk

Skin the pumpkin, remove the seeds and julienne into pieces of 2" x ½" x ½".

Add water and coconut milk to a pot and heat over low heat. Add salt. I would recommend adding half of the sugar and tasting before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar. Add the pumpkin. Let it boil and let the pumpkin cook. Serve hot, warm or room temperature.

The key to this dish is using thin coconut milk. The top layer of coconut milk or cream will curdle when boiled. If your coconut milk is creamy, dilute it with water.


Guide to vegetables, herbs and roots used in Thai cooking.2

Water Chestnuts (Haew) are very crunchy and delicious. They're used in many different dishes.

Taro Root (Pueak) is primarily used in making Thai desserts. Taro also comes in a purple variety. Boniato (Mun Tet) is primarily used in making Thai desserts. Boniato, as well as taro, is available at many Asian markets. Yucca Root (Mun Sum Pa Lunk) is primarily used in making Thai desserts. Yucca is also called tapioca or cassava.

(Mun Tet) is primarily used in making Thai desserts. Boniato, as well as taro, is available at many Asian markets.

Yucca Root (Mun Sum Pa Lunk) is primarily used in making Thai desserts. Yucca is also called tapioca or cassava.

Yanang leaves are used in Gang Naw Mai and other dishes from Northeast Thailand featuring bamboo shoots.

Edamame are edible young soybean seeds and are steamed and eaten as a snack. They're available frozen and can sometimes be purchased fresh at farmers markets.

Lotus Root (Hua Bua) is the root of the water lotus plant and is most often used to make desserts or drinks.

Mayom Leaves (bai mayom) are leaves of the Otaheite Gooseberry. They're eaten with Laab or Nam Prik.

Pak Van is eaten with Laab or Nam Prik and grows like a ground cover in Thailand near rice paddies.

Chayote (Mala Waan) tastes like fuzzy gourd and is used in Red Curry with Chicken, Clear Hot Soup with Fish and other stir-fried dishes.

Sugar Cane stick (Oye) Thai people eat sugar cane as a candy and it's added to soup broth for sweet flavoring. Sugar cane is also used as a skewer for grilling.

Bitter melon Leaves (Yod Mala) have a bitter taste and are very good in the Issan dish Beef Om. They're also steamed and eaten with dipping sauce. Bitter melon leaves are often available at farmers markets.

Dok Kare is an edible flower of the Kare tree. They're white and light green in color. Dok Kare is often steamed and eaten with fish dipping sauce. It's also good for Hot and Sour Soup with Mud fish (Gang Som Dok Kare Pla Chon)

Edible Fern (Pak kood) In the Northern region of Thailand this fern is well known as pak kood and is used in Bamboo Soup (Gang Naw Mai), Om and is cooked in a salad called Soob Pak Kood. It's also steamed and eaten with fish dipping sauce.

Kee Lek leaves have a strong bitter taste and have to be boiled in hot water and drained several times before they're used to make Curry with Beef Tendon (Gang Kee Lek Sai En Voaw). It is a most unique curry!

Pak Kadon is a wild vegetable that grows in rice fields. It has a unique taste that's similar to hairy bean (tua hair). Kadon is usually eaten raw with meat salad (Laab) and the leaves are similar to bai ma muang himapaan (cashew nut leaves)

Pak Waan has very plain taste and is good for steaming and serving with dipping sauce. Pak Waan is also used to make soup with smoked fish or ant's eggs.

Pak Thew is a wild vegetable like Kadon and Kee Lek. It has a sour taste like Young Tamarind leaves and is good for Hot and Sour Fish Soup. Pak Thew is also eaten raw with meat salad (Laab) and Kao Tod Nam Klook (Rice Curry Salad).

Pak Kaat is well known in Northeast Thailand and is used for fish curry and beef. Both the leaves and the flowers are added to the curry and it has a smell like raw beef.

Pak Kaat is well known in Northeast Thailand and is used for fish curry and beef. Both the leaves and the flowers are added to the curry and it has a smell like raw beef.

Satoh bean is similar in appearance to a lima bean and is used in stir-fries and curries and is also eaten raw with dipping sauce. Satoh is well known in the south of Thailand and tastes like Katin and Chaom.

Tamarind Leaves (Yod Makaam On) are sour and are eaten with salt as a snack and used to replace lime or lemon in chicken and fish soups.

Hairy Bean (Tua Hair in Isaan) is eaten raw with meat salad (Laab) and tastes like Kadon leaves. It's mostly found in Northeast Thailand

Sesame Leaves (bai nga) are used to wrap up beef for grilling (they can substitute for Beefsteak Plant (Shiso leaves) and taste similar to chapoo leaves.

Drumstick Tree Fruit is often called Malunggay in Asian markets as that is what it's called in the Philippines. The pods are about 6 inches to 1 foot long.

Tindora (Luuk Tum Loong in Thai) is boiled and eaten with dipping sauce or stir-fried. They resemble cucumbers, but are only 1-2 inches long. They can be found in Indian markets.

Thai Edible Flower (dok grah-geow) tastes similar to ginger and can be purchased frozen imported from Thailand.


Guide to vegetables, herbs and roots used in Thai cooking.1

Green Papaya (Malagaw) is shredded to make the famous spicy Thai salad called Som Tum! Green unripe papaya is available in most Asian markets.

Culantro (Pak Chee Farang) is usually eaten raw and can also be cut up and added to Laab (Isaan Meat Salad).

Krachet is grown in water and the foam-like material covering the stem must be removed before eating.

Kowtong is eaten raw or can also be used in salads. It has a fish-like flavor.

Kayang is an herb that is eaten raw (in Northeast Thailand) or used to make Om. Kayang has a very unusual flavor.

Katin is eaten raw with Nam Prik and tastes somewhat like Cha-om. It comes in bunches of strings about 4-6 inches in length.

Chive Flowers (Dok Gui Chai) are the flowering tips of chives and are used in stir-fries.

Lin Fah (Dragon Tongue) is usually steamed and eaten with Nam Prik. It's available frozen at some Asian markets

Okra (Makuea Sawanh) is steamed and eaten as a vegetable or used in stir-fries.

Sadao flowers and leaves are very bitter and are eaten with Nam Prik or Laab (Isaan Meat Salad).

Samek leaves are very sour and are eaten with Laab or Nam Prik.

Opo Squash (Nam Tao) is also called bottle gourd or calabash. Opo is used in soups and stir-fries and is also steamed and eaten with Nam Prik.

Banana Flower (Hua Plee) is eaten with Kanom Jeen Namya and Pad Thai. Only the tender inside part is eaten.

Bamboo Shoots (Naw Mai) are used in some Thai curries and a special Isaan curry called Gang Naw Mai.