Rice recipe : Tom Yam Goong Fried rice (kao phad tom yam ข้าวผัดต้มยำกุ้ง)

Ingredients
1 cup cooked jasmine rice
6 (70 grams) prawn, shelled and deveined
1/4 cup mushroom
1 lemom glass, sliced 1 inch crushed
1 inch length galangal, crushed
2 kaffir lime leaves, crushed
2 tablespoons vegetable oil
1 tablespoon garlic, finely chopped

Seasoning sauce ingredients
2 teaspoons Thai fish sauce, (or to taste)
1 tablespoon fried chilli paste
1 teaspoon hot chillies crushed (or less if you don't want too spicy)
1/2 teaspoon sugar

For the garnish and accompaniments:
about 1/8 cup packed, fresh coriander leaves
1 cucumber, peeled and thinly sliced
2 scallions, trimmed
1 medium tomato, sliced into 4 wedges
2 lime wedges

Cooking Instructions
1. first, make the fried rice. Heat a medium to large wok over high heat. When the oil begins to sizzle, add the prawns, and cook, stirring constantly, until softened, about 1 minute. Add the garlic and cook until just golden.
2. Add the rice, breaking it up with your fingers as you toss it into the wok. With your spatula, keep moving the rice around the wok. At first it may stick, but scoop and toss the rice and soon it will be more manageable.Add lemon grass, galangal . Good fried rice should have a faint seared-in-the-wok taste. Cook for approximately 4 to 5 minutes. Add the mushroom and all seasoning ingredients. Stir-fry for 30 seconds to 1 minute.
3. Mound the rice onto the center of a platter. Sprinkle with fresh coriander. Around the rice, place a row of overlapping cucumber slices, scallions, tomato and lime wedges. The lime should be squeezed on the rice as you eat it.


by:http://easythaifoodcooking.blogspot.com

Thai Seafood Spicy Soup (Tom Yam Por Tak ต้มยำโป๊ะแตก)

Ingredients :
1/2 swimming crab, choped in pieces
1/4 cup red sea bass , sliced in pieces 1/2 inch thick
1/4 cup squid, scored and sliced in pieces 1/2 inch length
1/4 cup shrimps, shelled and deviened
1/4 cup mushrooms, peel black skin and cut in half
1 lemom grass, sliced 1 inch crushed
2 kaffir lime leave, shredded
1/2 cup holy basil
1 1/2 cup chicken stock



Seasoming sauce ingredient
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoom hot chillies crushed



Cooking Instructions
Bring chicken broth to a boiling pot, pour water over a medium heat and un cover. When boiling reduced to low heat for 30 minutes and remove bubbles. Add lemongrass, galanga and lime leaves until boiling for 5 minute. Add swimming crab,red sea bass, squid,shrimps and mushrooms and let it boil for 3- 5 minutes.Add holy basil and all seasoning sauce ingredients. When serve, lift into a serving bowl.


by:http://easythaifoodcooking.blogspot.com

CHICKEN WRAPPED IN PANDAN LEAF : kai hor bai toey

Thai Recipe Ingredients

* 500 grams skinless chicken breast fillet, cubed

* 5 coriander roots, cleaned and chopped

* 4 garlic cloves, crushed

* 1 teaspoon white pepper

* 1 tablespoon soy sauce

* 3 tablespoons oyster sauce

* 1/2 tablespoons sesame oil

* pandanus leaves, cleaned (for wrapping)

* vegetable oil for deep-frying

Dipping Sauce Ingredients :

* 5 tablespoons sugar

* 2 tablespoon water

* 3 tablespoon soy sauce

* 1 tablespoon black soy sauce

* 1/2 salt

* 1 tablespoon roasted sesame seed

Thai Food Preparations

1. In a medium size bowl, add garlic, pepper, oyster sauce, coriander roots, soy sauce, sesame oil and chicken. Mix together and let marinade for at least 2 hours.

2. Prepare the dipping suace by adding all dipping ingredients in the sauce pan or small wok. With low heat, stir until sugar and salt dissolved well. Wait until the sauce boils, then turn of the heat and transfer the sauce to a dipping saucer.

3. The marinated pieces of chicken are then wrapped in the prepared pandan leaves. Click here to see step by step how to wrap chicken nicely.

4. The wrapped chicken is steamed for about 10 minutes. After steaming, deep fry the steamed wrapped chicken in hot oil until the chicken is fully cooked. Remove and drain.

5. Transfer to a serving dish and serve with the prepared dipping sauce.


by:http://www.ezythaicooking.com

THAI RICE SOUP WITH SHRMIP : kao tom koong

Thai Recipe Ingredients

350 grams shrimp (shelled, deveined, and butterflied)

2 cups water

1 cup cooked rice

1/2 teaspoon preserved cabbage

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon minced garlic

Shiitake mushrooms, sliced

1 cup chinese celery (including the leaves), sliced

1 teaspoon pepper powder

fried garlic for topping (optional)

salted radish (optional)

Thai Food Preparations

1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.

2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.

3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally. Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.

4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately.

by:http://www.ezythaicooking.com

THAI GRILLED PORK: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.


by:http://www.ezythaicooking.com

Crispy Pomfret - Pla Jalamed Tod

1 white pomfret
vegetable oil


Thaw your pomfret if it is frozen. Score across the body on both sides, 3-4 scores.

I find the wok to be the best for frying pomfret. Heat the oil in medium to low heat. The oil should come up to the side of the fish. Add the pomfret and turn the heat down. It takes about 10 minutes on each side. Watch out for the splatter. To turn the fish, slowly scrape the bottom of the pan to loosen the fish. If the fish is ready, it should be very easy to do so. The trick to cripy pomfret is low heat. This may take awhile, but the result is well worthwhile.


Crispy pomfret is eaten with rice and chili fish sauce.


Chili Fish Sauce - Nam Pla Prig
1-4 Thai chili pepper
1 shallot
2 tablespoons fish sauce
1/4 lime Optional

Slice chili pepper and shallot and place them in a sauce dish. Add fish sauce and lime juice. Some people omit the lime juice. But in our house, lime juice is a must. Some like garlic instead of shallot.

This sauce is like salt and pepper, appearing on most people's table. Chili fish sauce is also served with crispy fried dishes like fried fish, deep fried okra or green beans.

by:http://www.thaitable.com

Clams in Hot Basil - Hoy Pad Prig

Ingredients:

1 tablespoon vegetable oil
1 bunch Thai basil, picked
2 teaspoons sugar
1 tablespoon nam prig pow
2 lbs Manila Clams
2 cloves garlic
3 teaspoons fish sauce
2 chili peppers, crushed

Preparation:
Slice the chili pepper lengthwise into thin strips. You can also substitute red bell pepper, if you don't like it hot. Rinse and scrub (if needed) the clams and let them drain.

Add a tablespoon of oil to a wok over high heat. Add garlic and chili peppper. Immediately add clams and stir. The clam juice will start to come out. Stir until all the clams open. The clams I use open after 4 minutes of high heat. Add fish sauce, nam prig pow and sugar and stir to mix the seasonings in. Add Thai basil. Stir and quickly remove from heat. Serve hot



by:http://www.thaitable.com

Fried Pork Ribs with Garlic ( Gar Dook Mu Tod Gartiem )

Fried pork ribs with garlic, anyone can cook this at home with - you won't have to hunt around for obscure Thai ingredients, they're all easy to find in a typical supermarket! This dish is eaten everywhere in Thailand - North, South, East or West, of Thailand, it's the same basic dish in all provinces, except that in the North and East of Thailand they sometimes use lime juice to add a sour taste. This version is the central province version.

Ingredients
500 gms. Pork Ribs.
4 Garlic cloves.
1 Pepper corn.
2 Teaspoons Salt.
2 Tablespoons Light Soy Sauce.
1 Tablespoon Oyster Sauce.
200 ml.Oil

Serve With
Sliced Cucumber, Tomato and Lettuce.

Preparation
1. Clean & cut the pork ribs ( if you prefer long ribs you don't have to cut it )
2. Pound the garlic and pepper corn together in a pestle.
3. Put the ribs in a big mixing bowl, so you can mix up the pork ribs and seasonings thoroughly.
4. Add the garlic and pepper corn, soya sauce, oyster sauce, and salt together, and live it in the fridge for 30 minutes to marinade.
5. Put the oil in hot pan and preheat it. Add the pork ribs and shallow fry in this oil for 15 minutes or until cooked.

by:http://www.khiewchanta.com

Thai (Scotch) Eggs ( Kai Ni Hin )

Similar to a scotch egg, but made with Thai ingredients and smaller quails egg for a better egg to meat ratio! These Thai eggs should be eaten with sweet chilli dipping sauce to add extra flavour.

Ingredients
5-10 Quail Eggs
1 Tablespoon Red Curry Paste
30 gms Pork Mince
30 gms Minced Fish Flesh
20 gms Chopped Green Beans
5 Kaffir Leaves
1 Teaspoon Salt
1 Eggs
1 Tablespoon Wheat Flour
1 Tablespoon Corn Flour
Oil for Deep Frying

Preparation
1. Boil the quail eggs for 8-10 minutes and drop into cold water. If you leave hot eggs in the air they form a grey layer around the yolk, so it's best to take them from hot water to cold water.
2. Put the pork mince, fish mince, red curry paste, salt, egg, and the wheat and corn flour into a blender. Blend to a thick mixture.
3. Slice the green bean and kaffir leaves, add to the blended meat and mix.
4. Take the egg, wrap the egg in meat to form a ball, then deep fry the balls for 5 minutes.
5. Serve with the following sauce.

Ingredients for Sweet Chilli Sauce
3 Tablespoons Sweet Chilli Sauce
10 gms Chopped Cucumber
1 Teaspoon Crunshed/Chopped Peanuts
1 Tablespoon Vinegar

Preparation for Sauce
1. Mix the sweet chilli sauce with the vinegar and heat for 2 minutes.
2. Add all ingredients in and serve.

by:http://www.khiewchanta.com

Hibiscus Tea ( Cha Ka Jeape )

Hibiscus tea, a cold infusion served over lots of ice, but for this photograph, I've piled the dried flowers into the tea. It looked better that way. This is common in Thailand, but I also recently saw they drink this in Egypt too!

Ingredients
100 gms Dried Hibiscus Flowers
500 ml Water
100 gms Sugar

Preparation
1. Rinse the hibiscus flowers.
2. Add the water flowers and flowers and sugar and bring to the boil in a saucepan.
3. Cover and leave to cool, then chill in the fridge, and serve over ice.

by:http://www.khiewchanta.com

ทุเรียนกวน Durian Guan (Durian Jam)

INGREDIENTS :

1/2 kg. Ripe durian (pick the one that is very ripe)
8 tbsp. sugar
1/2 tsp. salt

Preparation:
1. Mix durian and sugar into the pan. Use low heat and stir until it gets thick.
2. Notice when you stick your finger on it, it won't get on your finger. The durian meat which is too ripe will have some juice that will help the jam not to get burn on the stove. Anyway, keep stirring and always use low heat. Hard work, :) you will get a big arm muscle as a benefit.
3. When it is ready. Leave it cool off and pack in a container.

.

Garlic Fried Rice (KHAO PHAT KRATIEM)

ข้าวผัดกระเทียม
Recipe from:www.mcdang.com

INGREDIENTS :
Left over rice, at room temperature 1 1/2 cup
Vegetable oil 1/4 cup
Garlic, chopped 3 tbsp.
Egg 1 whole
Spring onions, chopped 6
Butter 1 tbsp.
Japanese soy sauce 3 tbsp.
Salt/pepper To taste
(1 serving)

.

1. Heat oil in a wok or large frying pan. Add chopped garlic and stirfry until almost golden.
2. Add rice to the frying pan and stirfry rice until hot and well mixed.
3. Create space at the center of the pan. Add butter to the space and when melted, crack an egg into the space and scramble it. Mix the rice with the egg and stirfry to evenly distribute the egg.
4. Add Japanese soy, salt and pepper to season. Before serving the fried rice, add the chopped green onions and mix together. Serve hot as a side dish to accompany the main courses.

Tip…
This dish is also an import but very popular and very familiar with most visitors to Thailand. lt is important to use left over rice to make fried rice or else your rice will be soggy. It's avery good way to use left over rice.

Strawberry Prawn Salad ( Yum Strawberry )

Recipe from:www.khiewchanta.com

Strawberries are in season in the northern hemisphere, and this is an interesting way to eat them - as part of a typical Thai spicy salad.

Ingredients
5 Strawberries
2 Tablespoons Fish Sauce
1 Teaspoons Sugar
1 Garlic Cloves
5 Bird Chillies
1 Tablespoon Chopped Spring Onions
1 Tablespoon Lemon Juice
1 Tablespoon Chopped Celery
5 Prawns

Preparation
1. Clean and shell the prawns, cut down the back and remove the black thread. Cut into 1cms pieces.
2. Boil a small pan of water and cook the shrimp in it for 1-2 minutes, they don't take long to cook.
3. Chop the bird chillies, garlic and strawberries, mix together in a bowl with the fish sauce, sugar, lemon juice, chopped spring onions, chopped celery and cooked prawns pieces.
4. Serve.

Raw Prawns with Thai Chillies ( Gung Che Num Pa )

Recipe from:www.khiewchanta.com

This dish is intense Thai food! We eat raw shelled shrimp by spooning on a mixture of chillies, garlic, mint and spring onions, a little fish sauce and lemon juice is sprinkled on, and the shrimp is eaten in one go (minus the tail which you bite off). Fish sauce has a strong taste, so does chilli, so does lemon juice, so does garlic, so does mint, and so does celery. Imagine all these strong tastes in one mouthful of fish, you can see why I call it intense food. It's like a Thai version of Sushimi, but we eat it with chillies instead of wasabi.

Ingredients

for 2 People ( Meduim Hot )
8 Medium Sized Raw Prawns / Langostines
6 Bird Chillies
4 Garlic Cloves
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice

Garnishes
1 Tablespoon Sliced Celery
A Few Mint Leaves
2 Slices of Lemon
2 Garlic Cloves Sliced Thinly.

Preparation
1. Clean and shell the prawns, cut them down the middle and flatten them.
2. Drizzle fish sauce over the prawns and keep in the fridge for 5 minutes to chill them.
3. Chop the chillies and 4 garlic cloves finely, and mix with the lemon juice and celery. You can see this mix in the background of the photograph, it's the mixture you spoon onto the prawns.
4. Onto a plate, serve the raw prawn, drizzled in the fish sauce, with the chilli/garlic mixture on one side, and the garnishes: the mint leaves, lemon slices, sliced garlic and chopped celery.
5. To eat, take a prawn in your hand, spoon on the mixture, add some mint, celery, sliced garlic and a squeeze of lemon. Place the whole thing in your mouth and bite off the tail. I told you it was intense!

Serve With
Bitter Melon

Fish in Banana Leaves ( Mook Pa Chon )

Recipe from:www.khiewchanta.com

ห่อหมกปลาช่อน
Steaming food in banana leaves is a Thai tradition, the only change these days is that we like to use a stapler to staple the banana leaves into their pyramid shaped parcels! Once cooked, these parcels can be eaten hot or cold and are ideal to take on a picnic.

Ingredients
300 gms Fish (Hake Code etc.)
6 Assorted Chillies
30 gms Lemon Grass
30 gms Sticky Rice
2 Tablespoons Fish Sauce
1/2 Teaspoon Salt
2 Kaffir Leaves
Banana Leaves

Preparation
1. Soak the stick rice in hot water for at least 5 minutes to soften it.
2. Clean and chop the fish to 3 cm pieces, put into a bowl.
3. Pound the sticky rice and chillies, lemon grass and kaffir leaves together to a pulp.
4. In the bowl, mix the pulped rice & chillies with the fish and the salt and fish sauce.
5. Spoon the mixture into the centre of banana leaves. Fold the leaves up into little parcels. You can cheat like I do and use a stapler to close the parcels.
6. Steam for 20 minutes.
7. Don't eat the banana leaves!

Serve With
Steamed Sticky Rice

Bu Ob Woon Sen (Crabs with Glass Noodles in Claypot)

ปูอบวุ้นเส้น

Recipe from: Royal Thai Cuisine
Servings: 4

2 whole crabs (about 2 pounds or 1 kg)
1 tablespoon oil
7 cloves garlic, peeled and left whole
2 slices lean bacon, cut into 1 inch (2 ½ cm) pieces
2 coriander roots, cut in half
2 inches (5 cm) ginger, sliced
1 teaspoon white peppercorns, crushed
8 ounce (250 g) dried glass noodles (bean threads or cellophane noodles) soaked in cold water to soften for 5 minutes and drained
1 teaspoon butter
1 tablespoon soy sauce
2 spring onions, cut in 1 ½ inch (4-cm) lenghts
1 spring coriander leaves (cilantro)

Stock
2 cups (500 ml) Thai Chicken Stock
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon sesame oil
2 teaspoons brandy or whisky
2 teaspoons sugar

Place all the Stock ingredients in pan, bring to a boil and simmer for 5 minutes. Remove from the heat and set aside to cool.

Clean each crab by scrubbing it briskly with a brush. (If still alive, make sure the pincers are tied securedly.) Rinse well with cold water. Using a cleaver or a heavy knife, cut the crab in half, then halve it again. Chop off the pincers, crack them and set aside. Remove the shell, scrape it out and set aside any roe.

Heat the ol in a large claypot or heatproof casserole. Stir-fry the garlic over high heat till lightly brown. Add bacon and stir-fry for one minute. Add crab, coriander roots, ginger and peppercorns. Stir-fry for 3 minuters.

Add glass noodles, butter, soy sauce and Stock. Mix will, cover and cook over high heat for 15-20 minutes or until crabs are cooked. Stir in spring onions and rarnish with cilantro. Serve hot.

Spicy vietnamese sausange salad (Yum Mu Yor)

ยำหมูยอ

INGREDIENTS:

2 cups Vietnamese sausage
3 tbsp. sliced onion
5 red chili peppers, lightly pounded
2 ½ tbsp. lime juice
1 ½ tbsp. fish sauce
¾ tsp. sugar
4 pieces sliced tomato
2 scallions, cut into 2 inch pieces
2 Chinese, celeries, cut into 2 inch pieces
Lettuce
Cucumber

Preparation:

1 Cut Vietnamese sausage into ¾ inch pieces.
2 Add onion, ground chili, fish sauce, lime juice, sugar, tomato, scallions, Chinese celery and add sausage. Mix well.
3 Serve with lettuce and cucumber.

Tab Tim Grob (Red Rubies)

ทับทิมกรอบ
Ingredients
1 cup water chestnuts
1/2 tapioca flour
1/2 cup sugar
3/4 cup jasmine essence water
3/4 coconut milk
red food colouring

crushed ice

Preparation:
1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2. Slice the water chestnuts in dice shape and soak in the red food colouring and stir until bright red.
3. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
4. Put the flour in a plate and add the water chesfnuts and shake so the pieces become well coated.
5.Heat 5 cups of water to the boil, add the water chesnuts. It will float when cooked and look like rubies. Drain and plunge in cold water immediately.
6. Serve a little water chestnut into dessert dishes, add syrup, coconut milk and ice

Spicy Prawn Salad ( Gung Yum Ta Kia )

กุ้งยำตะไคร้

Ingredients:
8 Prawns
200 ml Water
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Chillies
1 Clove Garlic Chopped
1 Teaspoon Chopped Spring Onions
5 gms Mint Leaves
2 Tablespoons Fish Sauce
1 Tablespoon Lemon Juice
1/4 Teaspoon Sugar

Preparation:
1. Boil the shrimp in water for 1 minute and set aside.
2. Make the spicy sauce by mixing the lemon grass, chilli, garlic, chopped spring onions, with the fish sauce, sugar, and lemon juice.
3. Layer the salad, with a bed of mint, a layer of shrimp and pour the sauce over the top.

Yum Pla Tuu (Spicy Mackerel Salad) ยำปลาทู

INGREDIENTS:

5 large short bodied mackerels
10 to 15 broken hot chilies
7 finely sliced shallots
½ cup shredded young ginger
5 finely slice lemon grass stems
2 table spoons finely sliced kaffir lime leaves
1 cup horapha sweet basil leaves
2 table spoons ground roasted peanuts
2 to 3 table spoons lime juice
2 table spoons fish sauce
fresh Chinese cabbage, yard-long beans, cabbage, spring onions, corlander greens


Preparation:

Fry the mackerel golden brown and remove the meat.


Toss with the meat the lemon grass, ginger, shallot, chilies, kaffir lime leaf, sweet basil leaves, fish sauce, and lime juice.


Just before serving, sprinkle with the ground peanut, and serve with the fresh vegetable.

Hawy Tod (Fried Mussels) หอยทอด

Recipe from: Colonel Ian F. Khuntilanont-Philpott


Just the thing if you're in a hurry: and a tasty party food, or between meal snack as well. For a light snack, the mussels are eaten alone, using a convenient half shell as a spoon/knife. For a more substantial meal, the mussels are transferred to a platter, and the beans, bean shoots etc to another, then the veggies can be eaten with rice or noodles, accompanying the mussels. In many cases the mussels are eaten with the fingers, as this makes it easier to dip them in the chosen, and usually fierily hot, dipping sauce, such as nam prik kapi, nam prik kiga, or nam prik narok.


1 kilogram mussels
1 cup tua phak yao (long beans), cut into 1 inch pieces (optional)
1 cup tua ngok (bean sprouts) (optional)
½ cup hom daeng (shallots), thinly sliced
2 tablespoon kratiem (garlic), minced
1 tablespoon nam prik pao (toasted chilis in bean oil)
1 tablespoon prik ki nu daeng (red birdseye chilis), thinly sliced
1 teaspoon nan tan sai daeng (brown granulated sugar)
1 teaspoon prikthai (black pepper), freshly ground


Clean the mussels, carefully removing the beards. In a wok or skillet over medium heat, sauté the shallots and garlic until aromatic. Add the mussels, stir fry on high heat for 1 minute, add the remaining ingredients (except the beans and bean sprouts) and cover the pan, reducing the heat to medium, for a further 5 minutes. Shake the pan occasionally to move the mussels around and ensure even cooking. Check the cooking: discard any unopened mussels.


If you want a substantial meal, add the beans and stir fry until heated through, then remove from the heat and add the bean sprouts, stirring briefly, then transfer to the serving platter.

Bu Lon (Crab Dip) ปูหลน

Recipe from: Colonel Ian F. Khuntilanont-Philpott


1 ½ cups coconut milk
1 cup crabmeat, shredded
4 tablespoon hom daeng (shallots), thinly sliced
2 tablespoon nam makham piak (tamarind juice)
1 tablespoon prink chi fa daeng (red Thai jalapenas), sliced
1 teaspoon nam som paep (palm sugar)
salt and pepper to taste
bai chi (cilantro leaves), for garnish


In a saucepan, bring the coconut milk to a simmer, and add the crabmeat, stirring occasionally for about 5 minutes. Add the remaining ingredients except the sugar, salt and pepper, and continue to simmer until it thickens to a sauce-like consistency. Taste and add the sugar, salt and pepper to taste.


Serve in individual small bowls, garnished with cilantro leaves. Will keep 2 or 3 days in the refrigerator.