Deep fried rice croquet and sour preserved pork

ข้าวทอด แหนมคลุก ( Naem Klook )

1 cup steamed rice
1 egg
1 tbsp. chili paste for Gaeng Ped
(choose the one that is not very spicy)
1 cup sour preserved pork
1/2 cup cooked pig’s skin (without fat)
(slice it to thin and long shape)
2 tbsp. Fish sauce
1 tsp. Sugar
2 tbsp. Lemon juice
1 tsp, Chili powder
1 tbsp. sliced red onion
2 tbsp. sliced parsley3 pieces thin sliced fresh ginger or pickled ginger
1 tbsp. Coriander leaves
1 tbsp. Deep fried dried chili
2 tbsp. Roasted peanut

Side vegetables:
Vegetable oil


1. Mix chili paste with steamed rice. Make a ball of a hand size.

I don’t know which way to explain it better than this. Hmm,. Just don’t make it too big or the rice ball will not be crunchy. If you like it very crunchy, you should make it a flat round shape.

2. Add 1 tbsp. fish sauce and mix well.

3. Next, beat the egg. Soak the rice ball into it and deep fried on low heat until the rice balls get yellow.

4. Remove from the pan and use paper towels to remove oil.

5. Put sour preserved pork in microwave for 1 minute.

6. Then, in a big bowl add preserved pork, fried rice ball, pig’s skin, 1 tbsp fish sauce, sugar, lemon juice, chili powder, sliced red onion, parsley, fresh ginger or pickled ginger, coriander leaves. Mix them altogether with your hand.

7. After that, arrange lettuce on the plate. Place Khao Klook Naem, then top with deep fried dried chili and 2 tbsp. roasted peanut.


Mara Toon Hed-hom

Bitter Gourd and Shitake Mushroom Soup(มะระต้มเห็ดหอม)

50g of Bitter gourd
20g of Shitake mushroom
3g of Light soy sauce
150g of Soup stock

1. Wash bitter gourd, cut cross, remove seeds, cut into 2-3 pieces, marinate with salt.
2. Soak bitter gourd in boning water, remain in the salt water (1 cup water : 1/2 tsp salt).
3. Remain Shitake mushroom in water, cut stem, carve cross on top surface of mushroom.

Sausage Salad in Banana Flower



Smoke Sausage (cocktail) 100 grams
Banana flower sliced 1 scoop (Hand full)
Thai red Onions 1 Table spoon
Crushed Peanuts 2 tablespoons
boiled egg sliced for topping garnish

Chilli Paste - The type cooked in oil 2 Tablespoons
Lemon Juice 2 Tablespoons
Fish Sauce 2 Tablespoons
White Sugar 2 Tablespoons
Green Chilli - lightly crushed to full flavour 5 chilli
Soup stock - Chicken 2 Tablespoons
Coconut Cream 2 Tablespoons

Thai Food Preparations:

1). Slice bannana flower like Onion ring size and cover with lemon juice to stop discolouring like on would with an apple.
2). Put sausages like hotdos in boiling water and heat. Remove and dry.
3). Mix all ingredents on a boil and then take a outer petal of the flower and use as a basket and fill with salad and garnish with egg.


Fak Thong Sang-Ka-Ya (Pumpkin Custard)



1 small pumpkin
5 duck eggs
1 cup coconut cream
1/2 sugar

1. Beat the eggs wih coconut cream and sugar until the mixture is frothy.
2. Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.
3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
4. Leave to cool or keep in refrigerator to make the custard firm.

Woon Maprao On (Young Coconut in Jelly)


2 tbsp. Agar Agar
5 tbsp. sugar
3 young coconut

1. Cut the shell like in the photo
2. Boil coconut juice
3. Add sugar and Agar Agar then wait until it's dissolved.
4. Then, pour it over the filter cloth. Add young coconut
5. Pour it in a block or back into the shell . Then, leave in refrigerator until it gets solid.

Ta-Ko Haew

Water Chestnut And Coconut Custard Topping


5 cups rice flour
6 cups coconut milk
3 cups water chestnuts
7 cups jasmine essence water
1/2 teaspoon salt small square pandan leaf vessels


1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
3. Slie the water chestnuts into small pieces.
4. Heat 4 cups of flour and jasmine essence water in a wok and mix well. Add the syrup and mix together, stir well.
5. When the flour become sticky, add water chestnuts and mix well. Drop into the vessels at the half of its.
6. To make the topping, heat the coconut milk to boil, add the remaining flour, salt and stir well. when it cooked. Remove from the heat.
7. Drop the topping into the vessels until full. Leave to cool.

Sweet Sticky Rice with Coconut Cream and Black Beans (Khao Niao Tat)


1. Dried black beans,soaked in water overnight, then boiled until tender and drained 3 oz.

2. Sticky rice 2 cups

3. Coconut milk 1 cup

4. Salt 1 pinch

5. Sugar 1/3 cup


1. Sugar 1/2 cup

2. Salt 1/2 tsp.

3. Coconut milk 1 cup

4. Tapioca starch 1 tbsp.

1. In two separate bowls, soak the black beans and the sticky rice overnight.

2. Boil the beans until done, drain and reserve for topping.

3. Using a baking pan large enough to fit all the sticky rice, drain the rice and pour it into a baking pan.

4. In a bowl, mix together 1 cup of coconut milk, sugar and salt, making sure that all the sugar is dissolved. Pour this mixture into the pan containing the sticky rice.

5. Set the pan in a steamer and steam for 30 minutes until the rice absorbs all the coconut milk and increases in volume.

6. Combine the ingredients for the cream topping in a bowl and pour this sauce over the top of the cooked rice in the pan and return the pan to the steamer and continue to steam for 5 to 8 minutes or until the topping sets like custard.

7. Take the pan out of the steamer and sprinkle black beans over the top of the custard.

8. Let the cake cool before cutting into squares and serve.



Thai Lemon Shrimp (Goong Maa Now)


-SERVES 2-4 as an Entree
- 15-18 raw large or jumbo shrimp/prawns (about 3/4 to 1 lb.)
- 1/3 cup Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)
- 2 Tbsp. lemon juice
- 3 kaffir lime leaves (available at Asian food stores), or substiute 1 tsp. grated lime zest
- 1/4 to 1/2 tsp. or more cayenne pepper (according to how spicy you want it)
- 1 Tbsp. fish sauce (available in tall bottles at Asian food stores)
- 3 cloves garlic, minced
- 1-2 tsp. palm or brown sugar (to taste)
- 1/4 cup fresh coriander, chopped, plus a little more to garnish
- 1/4 to 1/3 cup coconut milk
- a little oil for frying


1. Remove shells from the prawns but leave the tails on, if possible (this makes them easier to eat and also more attractive to serve).
2. To Butterfly the Prawns: Hold a prawn in your palm (spine against your hand).Using a sharp knife, make a cut from the middle of the prawn down to the end (the fatter end of the shrimp). Don't cut too deeply - only part-way through the thickness of the prawn. When cooked, the prawn will now "open up".
3. Place prawns in a mixing bowl. Add the sweet chili sauce, lemon juice, kaffir lime leaves, cayenne pepper, fish sauce, garlic, and 1 tsp. sugar. Stir well to combine.
4. Allow to marinate for at least 10 minutes, or up to several hours in the refrigerator (or overnight).
5. Place 1 Tbsp. oil in a frying pan or wok and set over medium to medium-high heat. Swirl the oil around the surface of the pan, then add the prawns together with all of the marinade. Also add the coconut milk (up to 1/3 cup depending on how much sauce you want) and chopped coriander. Stir well.
6. Keep stirring slowly as the dish comes to a simmer. Once the sauce begins to lightly bubble, the prawns will cook fast - in 2-3 minutes. Try not to "boil" this dish - simmer is the key word (medium heat works best).
7. When the sauce is of a consistently reddish color and all the prawns have opened up and are plump and opaque, the dish is ready. Try not to overcook, or the prawns will turn tough.
8. Remove from heat and do a taste-test for salt, sugar, and spice. This dish should be spicy, tangy, and a little sweet. Add more fish sauce if not salty enough, or 1 more tsp. sugar if you prefer it sweeter. Also add more cayenne if you prefer it spicier. If it's too sweet or too salty for your taste, add another Tbsp. of lemon juice.
9. To serve, simply slide the shrimp and sauce into a serving bowl and top with fresh coriander. If desired, garnish with whole red chilies and lemon slices

Lemongrass Spicy Salad(Yum Ta Krai)


3 groups lemongrass (sliced thinly)
1 cup minced pork (cooked)
4 big shrimp (peeled, de-veined and cooked)
1 tbsp. fish sauce
2 tbsp. lemon juice
1 tsp. sugar
3 tbsp. sliced chili peppers (or as much as you like)
4 red onions (sliced)
1 scallion (sliced)
½ cup cashew nuts


1. Put lemongrass, minced pork and shrimp in one big bowl.
2. Add fish sauce, lemon juice, sugar and peppers. Mix it and then put red onion, scallion. Mix them altogether.
3. Put on a dish and dress with cashew nuts.
4. You may put sliced cabbage at the bottom of the dish or dress with mints will also taste ^_^


Pad Sa Tor



Parkia, pork
good quality shrimp paste
hot chilies, lime
good quality fish sauce
and palm sugar..

Peel the Parkia, and keep only its seeds.
Do not put the parkia seeds in water because it will get soaked and expanded.

The expanded seeds have bad taste because they are too soft. The preferred seeds must be crispy, sticky, and yummy. Moreover, the Parkia seeds are already clean because the are well covered by 3 layers of skins. So no clean necessary.
Prepare set of hot and spicy chili paste. Adjust the taste until satisfied.
Cut the pork and prawn, set aside.

Fry the prepared shrimp chili paste in cooking oil until fragrant. Put the prepared pork and prawn into the pan, then stir fry with the fried chili paste until they are well cooked.

Put in the Parkia seeds, fry it for a few seconds, then remove from heat and put it onto a plate. Do not fry it for too long because the Parkia seeds will get shrunk. No further taste adjustment needed because the taste is already nice and spicy with the flavour of chili paste.

If prefer frying with garlic, put in the pork, the prawns, then the Parkia seeds. Add some fish sauce and sugar. But the taste is not as spicy as that fried with shrimp paste chili paste. The more spicy, the more delicious it is.



Tom Yam Pla Krop - crispy fish soup



one catfish, to yield about half a pound of catfish pieces.

6 thin slices of kha (galangal)
6 thin slices of khing (ginger)
4 hom daeng (shallots - purple onions)
6-8 prik chi fa haeng (dried red Thai jalapenas)
4 kratiem (cloves of garlic - with skins)
2-3 stalks of takrai (lemon grass or citronella), cut in 2" pieces

half a cup of nam pla (fish sauce)
half a cup of nam som makham (tamarind juice)


1: Deep fry the catfish whole in very hot oil until the skin is very

Remove and drain.

When cool enough to handle, remove the head and the tail (don't waste it
- it can be added to your fish stock pot, or fed to the cat), then break
the rest into large bite sized pieces, discarding the major bones.

2: on a grill or barbeque, grill the galangal, ginger, shallots,
jalapenas, garlic and lemon grass until slightly charred.

discard the skins, and chop, then pound to a paste in a mortar and
pestle or a food processor.

3: Bring about 3 cups of water to a rolling boil, and add the ingredients,
after one minute lower the heat to a simmer, cover and simmer for about
20 minutes.

Taste and adjust the seasoning.


Sweet Mung Bean Porridge with Coconut Cream (Tao Suan)


1 cup hulled mung beans
1/3 cup tapioca flour
3/4 cup sugar
1 cup coconut cream
1/2 tsp salt
4 cups water

1. Select the mung beans, discard small stones and bad beans. Wash thoroughly, and soak in warm water for 2 hours.

2. Steam the beans over boiling water on high heat for 20 minutes or until just cooked through, remove from the heat.

3. Mix 3 3/4 cups of water and sugar in a pot. and stir over medium heat. When all the sugar has dissolved, strain to remove impurities and return to the heat.

4. Mix the tapioca flour with 1/4 cup of water and add to the syrup.

5. Stir until the batter is clear and done, add in the steamed mung beans, stir gently to combine. Remove from the heat.

6. Add the salt into the coconut cream and stir until dissolved, bring to the boil over low heat, then remove from the heat.

7. Spoon the sweet mung beans into a dessert bowl, pour some of the salted coconut cream on top and serve.

Tip: Tapioca flour can be substituted by corn flour :D


ข้าวหมูแดง (Red BBQ Pork)

Kao Moo Dang (Jasmine Rice with Red and Sweet Pork)

1 cup (500g) pork with some fat stick to the meat
2.4 oz Thai BBQ red pork seasoning 2 tbsp. sesame oil
1 tbsp. honey
1 tbsp. cut garlic
1 tbsp. Shaoxing cooking wine (or Chingiang vinegar Brand)
5 scallions (cut short)
1 cucumber (sliced)
1/4 cup coriander
3 boiled eggs

Red sauce:
4 tbsp. light soy sauce
1 cup pork broth
4 tbsp. brown sugar
1 tbsp. ketchup
1 tbsp. sesame oil
1/2 cup roasted white sesame
1/4 cup tapioca flour mixed with water

Cooking Instructions:
1. Clean the pork very well and mix it with Thai BBQ red pork seasoning, garlic, honey, sesame oil and Shaoxing cooking wine. Mix well and leave it in refrigerator for 45 minutes.
2. Take the pork out. Grill it with medium heat. Dress the juice (from the same bowl) all over the pork while you are cooking it. When it's cooked, make sure you don't make it too dry. The pork meat should be soft and juicy.
3. Now, peel off the egg's shell and clean with water. Use string to cut the egg into 4 pieces.
4. After that, we will make the red sauce to go with the pork.
5. Boil pork broth until it is boiling.
6. Add light soy sauce, brown sugar, ketchup. Mix it together.
7. Pour tapioca flour, which is already dissolved in water, in the pot. Stir until the sauce gets thick. Turn off the fire and then add roasted sesame.

Slice the pork into a big but thin piece. Place the pork and coriander leaves on top of jasmine rice. Put boiled egg, scallion and sliced cucumber on a side. Dress it with red sauce. Black and sweet soy sauce mix with vinegar and pickled chili pepper is your other choice.

You can eat the red sweet pork with soup noodle, yellow noodle and chop sooey.

--maama, trythaifood.


ไข่เยี่ยวม้ากระเพรากรอบ ( Preserved egg with crispy basil Stir Fry )

Preserved Egg and Basil Stir Fry ( Kai Jeow Maa Pad Gapow Grob )


4 preserved eggs (cut in four pieces)
1 cup basil
2 tbsp. minced garlic
3 tbsp. red and green chili pepper (minced)
1 cup vegetable oil
1/2 cup minced pork
2 tbsp. fish sauce
1/2 tsp. black and sweet soy sauce
1 tsp. sugar
2 tbsp. oyster sauce

Cooking instructions:

1. Heat the pan and add vegetable oil. When you prepare the chili pepper, it depends on how spicy you want your food to be. Crush the chili pepper finely of you really it strong and taste real good. If you can’t stand that much spiciness, I suggest that you should only cut the chili pepper into pieces and use just 1 or 2 pepper.

2. When the pan is hot, then you can fry the preserved eggs. About 1 minute, it will be crunchy enough. Rest it in the plate and paper towel to absorb the oil.

3. Next, fry the basil leaves until it is crunchy and rest it on the paper towel as well.

4. In a different pan, (or the same pan but remove the used oil), add 3 tbsp. vegetable oil. Use medium heat and wait until it’s hot.

5. Add minced garlic and minced chili peppers. Fry until it smells nice, or until you sneeze.

6. Add minced pork, fish sauce, black and sweet soy sauce, sugar, oyster sauce and cook for 3 minutes.

7. Lastly, throw fried preserved eggs and half of fried basil into the pan and quick stir. Turn off the fire.

8. Dress the food with the rest of fried basil. Serve with Thai jasmine rice.

สูตรจาก Guzzie T-Time , trythaifood.


Tom Jubchai


1 tablespoon oil
6 garlic cloves (kratiem), minced
1 lb (500 g)chicken
1/2 cup minced cilantro/coriander leaves (bai pak chee)
1 teaspoon salt
1 teaspoon white pepper
4 cups (1qt/1 l) water
1/2 cup (4 fl oz/125 ml) light soy sauce
1/3 cup (3 oz/90 g) sugar


4 oz (125 g) bok choy
4 oz (125 g) cabbage
4 oz (125 g) Chinese broccoli
4 oz (125 g) napa cabbage
4 oz (125 g) celery
4 oz (125 g) green onions/scallions/spring onions
4 oz (125 g) sweet chard
4 oz (125 g) swamp cabbage
4 oz (125 g) carrots
4 oz (125 g) spinach


1. Heat a large pot and add the oil and garlic. Add the chicken and stir-fry for 3 minutes. Add all the ingredients except the vegetables. Heat to boiling, cover, and cook for 15 minutes.

2. Slice all the vegetables, add them to the pot and cook for 10 minutes longer. Serve in a large soup tureen.


Thai Dry Beef (Neu-uh Hang)



1 Kg. beef (with some fat sticking to the meat)

3 cloves garlic (crushed)

1 tbsp. fish sauce

1 tbsp. sugar

1 tsp. salt

1 tsp. grounded black pepper


1. Cut the beef in a long shape (about 7cm.). Make it as thick as your finger.

2. Crush garlic and black peppers altogether. I like to get the whole black peppers and ground them by myself because it has much better smell than the instant one.

3. Now, add crushed garlic and black peppers into a big bowl. Add fish sauce, sugar, salt and soak the beef in it.

4. Wrap the bowl with plastic and leave the bowl of beef inside refrigerator for 3-4 hours, it’s best if you leave it there the whole night.

5. Next, arrange them on the big plate or tray. Dry it with sunshine for about 3 hours. (Now, it’s your job to do whatever you can to keep it away from the flies.) :p

Don’t get disgusted yet. Use the thin white cloth or Fachee to cover the tray while we lay it outside in the sun.

Fry the dry beef in hot vegetable oil and serve with sticky rice…


Coconut Cake (Kha-Nom Ba-Bin)


1. Grated coconut meat 4 cups
2. Palm sugar 2 cups
3. Pre-sifted glutinous rice flour1/4 cup
4. Rice flour 1/4 cup
5. Coconut cream 1 1/2 cups
6. Vegetable oil 2 tbsp.

1. Melt the palm sugar in a pot containing the creamy coconut milk. Boil this mixture until the sugar is melted, take off the stove and allow to cool.

2. Once the liquid is cool, add the grated coconut meat and both kinds of flour. Mix well.

3. Oil the inside of a baking pan with vegetable oil. Then pour the coconut mixture into this pan and spread evenly. Bake in an oven 350 F or 180 C for 30 minutes until the cake is cooked and browned on top.

4. Take cake out of the oven and let cool. Once cool, cut into squares and serve.



Pork Spare-Ribs Marinated with garlic sauce(Nam Si Krong )


9 oz. soft part of pork ribs
10 cloves garlic (crushed and then slice)
2 tsp. salt
6 tbsp. steamed rice

Cooking Instructions:
Put pork in a big bowl. Add salt, garlic and rice.
Use your hand knead then together.
Put the mixed pork in a glass bottle and seal the cap. Now, keep it in refrigerator for 3 nights.
After 3 nights, deep fry the pork for 20-30 minutes in medium heat or cook it in the oven.


Massaman Beef [Massaman Neur]


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


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.


Stirred Fried Squid with roasted chilli paste

Pla Muek Phad Prik Phao ปลาหมึกผัดพริกเผา


squid cut in bite-sized pieces 400 g.
1/2 onion chopped
Holy Basil
Sliced Fresh Chilli
Roasted Chilli Paste 2 tablespoon
Fish sauce or Soya sauce
Vegetable Oil
Chopped Garlic


Heat oil in a wok Add garlic and then squid and onion together, saute until cooked. Add roasted chilli paste, fish sauce(or soya sauce), sugar and abit of water. Taste it till you satify Add green onion,holy basil and stir fry. Serve with rice.


Gang Gai Sai No Mai (Bamboo and Chicken Soup)

1 cup chicken wings
1 cup bamboo shoot
5 shitake mushroom
4 tbsp. soybean sauce
1½ cup soup stock
½ cup day lily flower

Cooking Instructions:
Clean the chicken wings.
Cut bamboo shoot and cook in boiling water for 15 minutes. Drain and leave in a bowl.
Boil the soup stock and put chicken wings, bamboo, shitake mushroom, soybean sauce and day lily flower. Then, boil for 30 minutes with low heat.

Red Curry Chicken with Pumpkin


Red Curry Beef with Pumpkin (Gang Nuea sai Fukktong)

This dish can be made with pork, beef, chicken.

1 cup beef sliced thin
2 cups coconut milk
1 cup pumpkin peeled and diced
1 tablespoon of red curry paste (the more hot you want add more paste)
2 chili cut lengthwise
sweet basil leaves
2 tablespoons fish sauce
1/2 cup of water
3 cloves garlic minced
1 tablespoon sugar
2 tablespoons fish sauce
2 tablespoons vegetable oil

In a sauce pan heat oil over low heat.
Brown garlic, add red curry paste for 3 minutes.
Add sliced beef and fish sauce, stir well
Add coconut milk and water and stir until well mixed.
Add pumpkin, cover and let simmer for 10-25 minutes or until pumpkin is tender.
Taste and add as needed. (dont forget the measuring may not be so perfect...use your own taste judgement)
Add chilies and sweet basil leave, remove from stove.
Serve with rice

Suggesstion: Instead of pumpkin, you can use different vegetables as you wish such as carrots and bell pepper, also straw mushroom and bamboo shoots are good too. Meat also replace able with other such as chicken, pork, shrimp or even tofu. (keep in mind that when u are making tofu curry use thin soy sauce instead of fish sauce


Steamed Salmon in Soy Sauce

400 g. salmon steak
2 Tbsp thin soy sauce
1/2 Tbsp seasoning soy sauce
1 Tbsp oyster sauce
2 tsp sugar
1 tsp sesame oil
2 green onions
2 sprigs cilantro
2 red chillies
1/2 cup shredded ginger

1. Wash salmon steak thoroughly, sprinkle salt all over both side. Mix thin soy sauce, seasoning soy sauce, oyster sauce, sugar, and sesame oil in a bowl, stir until well blend.
2. Peel ginger skin, cut green onion roots, cut cilantro stem, wash dirt, pat dry. Shred ginger and cut green onions into long strips.
3. Divide all vegetable into 2 parts. Place first part on dish, place salmon steak, pour sauce mixture over salmon, and place remaining vegetables on salmon steak. Slice red chillies and top on dish.
4. Pour water in a steamer and bring to boil. Place dish in the steamer and steam on medium-high heat about 20 minutes or until fish is cooked.
5. Remove from the steamer and serve hot.

สูตรจาก ucancookthai.

Ho Mok Talay (Seafood Curry)

Group1 Paste
2 lemongrass (sliced)
2 pieces galangal (cut finely)
2 red onions
1 clove garlic
2 tsp. shrimp paste
1 tsp. kiffir lime skin (sliced)
5 dried red chili peppers

Group 2
1 cup cooked shrimp (peeled and de-veined) squid and cooked snapper meat (slice and take out the bone)
1 egg (beat)
½ cup thickest part of coconut cream
1 cup soft coconut meat (sliced)
2 tbsp. milk
½ cup sweet basil
2 tbsp. fish sauce
½ tsp. sugar

Cooking Instruction:
Making the paste by grounding everything in group 1 ingredients together.

Heat the pan and put olive oil. Then, add the paste and stir it for 30 sec.

Add coconut cream. Mix it together.

Now, put shrimp, squid and fish. Add fish sauce and sugar.

Lastly, put coconut meat and mix it with beat egg. Then add milk and sweet basil.

Serve it on coconut shell.



Southern Style Soup with Fermented Fish’s Stomach(Gang Tai Pla )


1 cup Fermented Fishs Stomach
1 cup grilled fish (tuna or saba)
1/2 cup potato slice to a dice size
1 cup bamboo
3 pieces kaffir lime leaves
1 tbsp. Shrimp paste

Prepare Paste:

1 handful dried chili pepper
2 tbsp. sliced cumin
2 tbsp. sliced galingale
1 tbsp. minced lemon grass
2 cloves garlic
1 tbsp. kaffir lime skin
1 tbsp. black pepper
2 red onions
Eggplant, long bean, wing bean (as much as you like)

Cooking Instructions:

1. Ground the paste ingredients altogether. If you dont want to get strong muscle, blender is your choice. :) Not that I dont want to have a strong arm by using a stone mortar and pestle, Im too lazy. Anything related to exercise, I would say NO.

2. When you have it already blended, remove to a bowl and take 1 big tablespoon for our cooking. Keep the rest in the fridge to cook next time.

3. With that 1 big tablespoon, mix it with shrimp paste. Add little bit of water to make it mix well.

4. Boil Fermented Fishs Stomach on medium heat, add 1 cup of water. Leave it is boiling for 10 minutes and then put the pot away from the stove.

5. Pour cooked Fermented Fishs Stomach into the filter, keep the juice and throw away the bad part.

6. Now, boil the juice we have on medium fire again. Add the paste from step 3.

7. Add potato, bamboo, Eggplant cook for 10 minutes then add long bean and wing bean.

8. Next, add grilled fish and quick stir. If the water gets too dry, you can add more but dont make it too much. Then turn off the fire. Throw kaffir lime leaves on top when you serve the food.

You can have this salty southern style soup with noodle or hot jasmine rice! :)

It is my favorite southern recipe!

Yellow Curry Shrimp (Gang Lueng Goong )


1 cup shelled and cleaned shrimp
1 small white onion pealed, cut into four.
1 tablespoon yellow curry paste
1 tablespoon minced ginger
2 cups coconut milk (1 can of 14 oz.) add 1/3 water if too thick
5-7 small potatoes boiled (see masaman curry)
1 medium carrot cut into small dices
2 chili peppers, seeded
1 teaspoon curry powder.
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon dried cumin seeds


1.In large saucepan, heat oil on low.
2.Brown onion and ginger. Add curry paste, spread well.
3.Add coconut milk,water, stir well.
4.Add carrot and potatoes, bring to boil.
5.Add shrimp, fish sauce, sugar, chili peppers.
6.Cover and simmer for 5 minutes.
7.Add cumin seeds and curry powder.
8.Taste and add as needed.
9.Remove from stove

Serve with rice


ยำเนื้อย่าง ( Spicy BBQ Beef Salad )

1 lb beef. Any beef can be used such as the top sirloin used in this recipe.

1/4 cup sliced onions, separated
2 tomatoes, wedged
1/4 cup sliced cucumber
1/4 cup thinly sliced Thai chile peppers

1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon sweet dark soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander/cilantro (including the roots)
1/4 cup chopped green onions (spring onions)
1/4 cup chopped shallots (small red or purple onions)
1 tablespoon sesame oil
1 tablespoon chili oil

Barbeque the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mix
the sauce and toss the whole.

Serve with sticky rice, lettuce, condiments and dipping sauce. You can also put a few thai green peppercorns
on the bbq and add them with the garnish (makes a very nice touch, as this all goes together very well).

By: mcdang.

Kao Niao Piak Lumyai (Sticky Rice with Lumyai and Coconut Milk)


1 cup uncooked sticky rice
2 cups lumyai meat (longan) or as much as you like
2 cups coconut milk
1/2 cup sugar
1/2 tsp. salt
2 pandanus leaves (cut 1 inch)

Cooking Instruction:
1. Cook sticky rice in boiling water. The water should be above sticky rice for about 2 inches. Use loe-medium heat.
2. Keep stirring the rice and don't let the rice too dry or too juicy. Be careful, the rice may get burnt at the bottom of the pot.
3. Add pandanus leaves. Cook for 20 minutes. Notice the rice. When it's cooked, you will see the rice gets bigger. Remember to keep stirring the rice.
4. Now, Add sugar, longan and cook for one more minute. Then put the rice away from the stove.
5. Boil coconut milk on low heat. Add salt whenl it's boiling. Turn off the fire.
6. Put sticky rice lumyai in a small bowl and top with cocomut cream.

By: trythaifood.

Nam Prig Plara (Minced Fermented Fish Mixed in the Sauce)


5 red chili peppers
5 red onions
3 cloves garlic
1/2 cup cooked fermented fish
2 tbsp. fermented fish juice
1/4 tsp. sugar
1 cup fish meat (throw away the bone)
1 tbsp. lemon juice

pumpkin tree shoot
string bean
bamboo shoot

Cooking Instruction:
1. Roast or grill red chili peppers, onions and garlic in a hot pan until it smells aromatic.
2. Then, ground all of the together. Add fish, minced fermented fish, plara juice, sugar, lemon juice and fermented fish juice.
3. Put vegetables in boiling water until it is cooked. For green leave vegetables, we drop it in boiling water and take it out right the way. Then, immediatly soak it in a bowl of cold water. That will keep the same green color. Bamboo, eggplants and papaya usually take 3-5 minutes.
4. Serve the sauce with all kind of vegetables.

By: thaifoodtoworld

Prawn Beansprout Letters ( Pad Tur Ngook Hor Kai )

2 Eggs
100 gms Soya Beansprouts
5 Prawns
3 Garlic Cloves
2 Tablespoons Maggi Sauce
Oil for frying

1. Clean the shrimp slice down the back and remove the black thread gut, then chop into small pieces. Keep the heads for a garnish.
2. Peel and chop the garlic.
3. Add 2 tablespoons oil to the frying pan turn heat on high until the oil is hot.
4. To the frying pan, add the chopped garlic and prawns and fry for a few seconds, add the soya beansprouts and Maggi sauce and fry for a further 30 seconds. You should also fry the prawn-head garnish at the same time. Set aside on a plate.
5. Clean the pan, add 2 tablespoons of oil and put onto the heat.
7. Whip the eggs to break up the yolks, pour into the pan and swirl the eggs around to make a large thin omelette.
8. Once cook, place the filling in the middle and fold the edges over to form a letter.
9. Garnish with the fried prawn heads and some beansprouts.


Thai Green Chicken Curry Pizza ( Pizza Na Gang Kiew Wan Guy )

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

Ingredients for The Topping
1 Tablespoon Green Curry Paste
70 gms Chicken Breast
50 ml Coconut Milk
40 ml Water
1 Teaspoon Sugar
1 Teaspoons Salt
50 gms Grated 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. Fry the coconut milk with the green curry paste for 1 minute.
5. Chop the chicken breast into bite sized strips and add into the curry pan. Add salt, sugar and water and cook it for 4 minutes.
6. 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.
7. Add the chicken curry 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, Coleslaw, Whatever you eat with pizza!


Fruit Platter


2 cups caster sugar
2 cups water
2 tb sp lemon or lime juice
5 cm strip lime or lemon rind
1 small pineapple, chopped
1 pawpaw, shaped into balls or chopped
1 rock melon, chopped
1 honey dew melon, chopped
8 fresh lychees, peeled and seeded
fresh mint leaves or sprigs to garnish

Place the sugar and water in a medium pan. Stir over medium heat, with out boiling
for 5 minutes or until the sugar is dissolved. Add the juice and rind to the pan and then bring to the boil. Boil, with out stirring for 10 minutes or until the syrup has thicken slightly.

Remove the rind from the pan and set the mixture aside to cool. Place the prepared fruit in a large bowl, cover and chill for at least 30 minutes. Just prior to serving, pour over enough cooled syrup to coat the fruit and then carefully fold it through. Arrange the fruit in an attractive bowl, platter or hollowed out melon. Garnish with mint leaves or sprigs.

(Serves: 4-6)


Needle Mushroom and Shrimp Dressed with Spicy Sour Salad

Yum Hed Khem Thong Goong Sod(ยำเห็ดเข็มทองกุ้งสด)


500g. Cooked Needle Mushroom
2 tbsp. minced chili peppers
2 tbsp. lemon juice
2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. sliced pickled garlic
1 handful cut Chinese celery
1/4 cup sliced spring onion (thin and circle shape)
1/4 cup sliced tomatoes
500g. shrimps
3 tbsp. drinking water

Cooking Instructions:

1. Clean, peal and de-veined the shrimps and soft boiled in boiling water.

2. In a bowl, add sugar, fish sauce, chili peppers, lemon juice, pickled garlic, water and mix well. Taste it the way you like. You may add more sugar if you like it sweet. However, it's better to have sour and spicy flavor to lead.

3. When you get the taste you like, add tomatoes, onion, and celery. Mix well. Add more drinking water if you want it juicy.

Here is the trick, keep adding little by little until you get the right taste. After 3-4 recipes of spicy and sour salad, you can do it with out having to measure the amount. :)

4. Mix mushroom and shrimps on a plate and dress the salad on top. Or you can just throw them into a salad bowl, mix well and then serve.



Coconut Flower Biscuits (Ka Noom Ja Mong Gud)

These biscuits have a plain base, the sweetness comes from the sweet flower shapes and a little crunch and sweetness comes from the sugared pumpkin seed, or you can also use sugared almonds or sesame seeds if you can't get the pumpkin seeds.

Ingredients Pai
240 gms Wheat Flour ( Cake flour )
1 Egg Tolk
100 gms Salty Butter
100 ml Water

1. Mix flour and butter, and rub between your fingers to form a fine crumb.
2. Add egg and water slowly and massage until mixed to a soft dough.
3. Roll flat and very thin, and cut out 2cm diameter circles.
4. Cook in a pre-heated oven at 160 degrees celsius and bake for 8 minutes.

Ingredients for Ton Aigg
6 Egg Yolks
240 gms Wheat flour
100 gms Sugar
220 ml Coconut Milk

1. Heat a dry frying pan to make it hot.
2. Put the flour in and toast it by stirring it for a few minutes (don't let it brown, just toast it a little). Set aside.
3. Boil the coconut milk and add sugar boil until some of the liquid has boiled off and it's it's a slightly thick syrup. Leave to cool (it needs to be cooled enough before adding the egg yolks, warm is OK)..
4. Stir in the eggs yolks into the syrup one by one, stirring them in as you do.
5. Add the flour to this, stir it in and put on a medium heat.
6. Keep stirring, this will thicken to a firm paste. Keep stirring and cooking and stirring and cooking to cook through the paste. Leave to cool.
7. Form small balls of this paste in your hands, this forms the centre of your flour.
8. Make the leave pattern with a toothpick in each ball.

Ingredients for Nam Mong Gud
100 gms Pumpkin Seed (Almonds or Sesame seeds)
50 gms Sugar
50 ml Rose Water (Or water and vanilla essence)

1. Toast the pumpkin seeds in a dry pan.
2. Mix the water and sugar and heat until the sugar goes crystalized (at the fudge stage).
3. Mix in the pumpkin seeds and leave to cool.

Take a base, place the seeds as leaves around the base, then place a ball of the yellow paste in the middle.


Thai Food Recipe: เต้าหู้ทรงเครื่อง Tao Huu Song Krueng (Fried Bean Curd Dressed with Oyster Sauce)

Tao Huu Song Krueng
(Fried Bean Curd Dressed with Oyster Sauce)


1 cup bean curd
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
1/2 cup minced pork
1/2 cup sliced carrot
1/2 cup corn flour
1/2 cup shitake mushroom
1/4 cup asparagus (cut 1 inch)
1 tbsp. minced garlic
1 sweetbell pepper (sliced)

1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
vegetable oil

Cooking Instructions:

1. Dissolve corn flour with 1/4 cup of water.

2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.

3. Put fried bean curd in a strainer.

4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.

5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.

6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.


Stir-fried Vegetables


1 bunch asparagus, ends snapped off
1 tb sp oil
4 cloves garlic, chopped
3 stems lemon grass (white part only), finely chopped
3 tsp chopped red chili
2 sticks celery, cut into 3 cm pieces
100g green beans, cut into 3 cm pieces
1/2 red capsicum, cut into thin 3 cm pieces
1/2 tb sp chili sauce
1-2 tb sp fish sauce
1 tsp Golden Mountain Sauce
100 bean sprouts
1/4 cup roasted chopped peanut, optional
1/4 cup fresh coriander leaves


Cut the asparagus in 3cm pieces. Heat the oil in a wok or large frying pan. Add the garlic and lemon grass in to the wok and cook for 1 minute.

Add the chilies, celery and beans, stir-fry for 1 minute. Add asparagus and capsicum
to the wok, toss well, cover and steam for 1 minute.

Add the sauces to the wok and toss well. Add bean sprouts, toss again.

Serve with peanuts and coriander leaves scattered over the top.

(Serves: 4-6)



Fish Cutlets Steamed with Ginger and Chili


4 medium size snapper or other firm white fish cutlets
5 cm piece fresh ginger, cut into fine shreds
2 cloves garlic, chopped
2 tsp chopped red chilies
2 tb sp finely chopped coriander stalks
3 spring onions, cut into shreds, each 4 cm long
2 tb sp lime juice
lime wedges for serving


Line a bamboo steaming basket with banana leaves or baking paper. (The steaming basket is lined for this dish so the the fish will not stick or taste of bamboo).

Arrange the fish cutlets in the base of the basket and top with ginger, garlic, chilies and coriander stalks. Cover and steam over a wok or large pan of boiling water for
5-6 minutes.

Remove the lid and sprinkle the spring onions and lime juice over the fish. Cover the basket and steam for 30 seconds or until fish is cooked.

Serve immediately with wedges of lime and steamed rice that has been garnished with onions or herbs.


Fish Steamed in Banana leaves


2 large banana leaves
350g firm white fish fillets
1-2 tb sp Red Curry paste
1 cup coconut cream
2 cups finely shredded cabbage
2 tb sp fish sauce
2tbsp lime juice
1-2 tb sp chili sauce
1 fresh red chili, chopped.


Cut banana leaves into squares10x10 cm and make 3 cm cut towards the
center on each corner. Fold in the corners, staple and tie around with a piece
of spring to form a cup, trim corners if necessary.

Cut fish into thin strips and place in a bowl with the curry paste and coconut
cream, stir gently to combine. Place spoonfuls or the fish mixture in the center
of each banana leaf cup.

Line a large steaming basket with extra banana leaves and place the prepared
cups in the basket. Top fish with shredded cabbage and a little fish sauce.
Place the basket over a wok of simmering water, cover the basket and steam
for approximately 7 minutes. Drizzle with lime juice and chili sauce.

Serve immediately topped with chili.



BEEF PANAENG(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.



Thai Braised Beef Soup Recipe (Neua Tun)

Serve with steamed jasmine rice (recipe on our site), boiled rice noodles or crusty french bread and a green salad.


500 grams beef shank (about 1 lb.)
1 celery, cut into lengths about 1" long
2 lettuce plants, 300 grams bean sprouts
1 tbsp coarsely chopped fresh coriander, about 1/2" length
1 piece galangal, about 1/2" length
1 crushed coriander root (or substitute with the top leafy part)
1 stick cinnamon, about 1" long
1 tbsp fried garlic
1 bay leaf
1/2 tsp white pepper (Rocket brand recommended)
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tbsp light soy sauce (Thin soy sauce, Dragonfly or Healthy Boy brand)
1 tbsp dark soy sauce (Black thick soy sauce, Healthy Boy brand)
10 cups water


Wash the beef, cut into 1" cubes. Put all the spices and seasonings into a pot. Follow with beef and water. Bring to a boil over medium heat, then reduce the heat. Cover and simmer for 50 minutes until the beef is tender. Blanch the bean sprouts and arrange in a serving dish together with sliced fresh lettuce.

Spoon the braised beef and soup over. Sprinkle chopped coriander, celery, fried garlic and pepper on top. Serve hot with steamed rice or cooked noodles.

Serves 4. Source : templeofthai.com



Stuffed Dough Pyramid Dessert ขนมเทียน


1 kilogram sticky rice flour
3 cups water
8oo gram palm sugar

1/3 cup minced pork
1/2 cup mung bean
2 tbsp. minced coriander roots
1 tbsp. pepper
1 and 1/4 cup sugar
1/4 cup minced onion
1 and 1/2 tbsp. salt
3 tbsp. vegetable oil
1 cup vegetable oil to spread on banana leaves

Cooking Instructions:

1. Soak mung bean in the water for 30 minutes.

2. Place a white cloth filter in the steam pot. Steam the mung bean for 20 minutes.

3. Ground the bean finely.

4. Ground coriander roots and pepper altogether.

5. Add vegetable oil in the pan and stir-fry the mixed in number 4 until it smells aromatic.

6. Next, add pork and cook for 10 minutes. Then, add grounded mung bean, sugar, salt, and onion. Mix well.

7. Mold it to 1 inch ball.

8. In a pot dissolve the palm sugar with low heat on the stove. After that, leave it cool off and then add sticky rice flour. Knead it until it's all mixed very well.

9. Leave the dough for 30 minutes. Then, mold it into 1 inch flat round shape, put stuff in the middle and mold it to a round ball.

10. Cut banana leave in 5x7 inches. Spread vegetable oil all over the leaves. Fold banana leave into a cone.

11. Place the ball in side and wrap it. Steam for 45 minutes and remove from the stove.



Noodle and Thai Food

There are many different sorts of noodles and many different sizes. They come in fresh and dried forms and are made from rice, wheat or mung beans. If it is possible we recommend to use fresh noodles. Yellow or egg noodles are yellow because egg yolk is added and they are used for noodle coup. Noodles are used in stir-frieds, soups and salads.

If you use dried noodles then they need to be soaked in water for 15-20 minutes before using. They are then ready to be stir-fried. If they are to be used for noodle soup, they need to be put into the hot soup for about 2 minutes. Fresh noodles do not need to be soaked and can be put straight into the soup. If they are needed quickly then the dried noodles can be put into boiling water for 3-5 minutes and once they are soft they are transferred into cold water and then they are ready to be used.

Rice vermicelli which are to be deep-fried for a crispy noodle dish do not need to be soaked. They can just be fried in hot oil.

Bean vermicelli or glass noodles are made from mung beans. They need to be soaked in water for 5 minutes before using. If they are going to be used for a salad then they need to be put into boiling water after they have been soaked and then transferred into cold water.


Tapioca Dumpling with Pork (Sakoo Sai Moo)

1 pound ground pork
3 tablespoons palm sugar
2 teaspoons sea salt
1/2 cup diced yellow onion
1/3 cup chopped cilantro
1 teaspoon ground white pepper
1 tablespoon fish sauce
1/2 cup ground roasted peanuts
1 pound bag tapioca pearls (small size)
1/2 cup hot water

1. To make the filling, combine ground pork, brown sugar, and salt in a bowl and mix thoroughly. Preheat a wok over medium-high heat and add the pork mixture. Stir-fry until the pork crumbles into small pieces, about 5 minutes. Add onion, cilantro, light soy, black soy, white pepper, fish sauce, and ground peanuts. Stir-fry for 10 minutes (the filling will get thicker and turn dark brown). Remove from heat, drain in a colander, and allow to cool.

2. To make the tapioca dough, rinse tapioca pearls in cold water, drain thoroughly, and place in a bowl. Pour hot water over the tapioca pearls, a little at a time. Gently knead the pearls for 5 minutes to ensure that they’re all covered with water and let sit for 5-10 minutes.

3. Make a ball of tapioca pearls (approximately 1 1/2 tablespoons), flatten on your palm and place 1 heaping teaspoon of the pork mixture in the center. Seal the ball so the pork is totally covered with tapioca (will make approximately 25 balls).

4. Get water boiling in a steamer and lay sheets of wax paper on the rack (or brush the rack with oil) to prevent sticking. Place the balls on the rack and steam covered for 15 minutes, or until the balls turn translucent. Remove from steamer, place on a serving platter and drizzle with fried garlic (see opposite). Serve with lettuce leaves, green onion, cilantro, and Thai chilies.

Yield: 8 servings