Gang Gai Sai No Mai (Bamboo and Chicken Soup)

แกงเนื้อใส่หน่อไม้ส้ม
Prepare:
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

แกงฟักทอง

Red Curry Beef with Pumpkin (Gang Nuea sai Fukktong)

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

Ingredients
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

ปลา(แซลมอล)นึ่งซีอิ้ว
Ingredients
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

Preparation
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)

ห่อหมกทะเลมะพร้าวอ่อน
Prepare:
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.

by:thaigoodview,trythaifood.

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

แกงไตปลา
Prepare:


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 )

Ingredients

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

Preparation

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 )

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

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

Sauce
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.

Serving
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)

ข้าวเหนียวเปียกลำใยมะพร้าวอ่อน

Prepare:
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)

น้ำพริกปลาร้า

Prepare:
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

eggplant
pumpkin tree shoot
cabbage
papaya
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 )

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

Preparation
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.

by:http://www.khiewchanta.com