Easy to Thai food

Apron Safety

2011-08-10T08:19:00.002+07:00

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Useful in daily activities, to protect these aprons, fabric dyes and paints. Contains the latest models are usually preferred at home and comfort to the user. To know a wide range of platforms, features, quality and safety, and can be used for many hours. Available with front pockets and at the beginning of an ideal place for various kitchen utensils such as knives, scissors, towels, etc. They are the everyday foods and the perfect combination of health and food safety

Because of cotton, flannel, jute, linen, kitchen aprons, kitchen accessories, and often important. Useful in daily activities, to protect these aprons, fabric dyes and paints. Contains the latest models are usually preferred at home and comfort to the user. To know a wide range of platforms, features, quality and safety, and can be used for many hours. Available with front pockets, and this is the ideal place for various kitchen utensils such as knives, scissors and shears, towels, etc. account for daily use and maintain an ideal mix of health and safety in the kitchen .

hot and spicy pork rib hot pot with tamarind and Thai herbs

2011-06-20T13:28:00.004+07:00

ต้มแซ่บซี่โครงหมู

Ingredient:

300 grams of ribs
1 liter pork broth
Straw mushrooms
4-5 shallots
Galangal
Lemon grass
Coriander
5 chili peppers
5 tbsps tamarind juice
1 tbsp lime juice
2 tbsts fish sauce
Half a teaspoon of salt
1 teaspoon sugar

Preparations:

1.Simmer ribs in broth until tender.

2.Add the shallots, galangal, lemon grass, kaffir lime leaves and mushroom. Bring to a boil then lift pot of the fire, season with chilles, tamarind juice, lime juice, fish sauce, salt and sugar.

Gai Ta Krai (ไก่ตะไคร้ - Chicken with Lemon Grass)

2009-06-10T10:36:00.002+07:00

Ingredients:

2 stalks fresh lemon grass
1 lb chicken thighs, boneless and skinless is preferred; wash thoroughly and cut thighs in half)
3 cloves garlic (minced)
1/4 tsp freshly-ground black pepper
1/2 tsp ground Thai chili (prik haeng)
2 tbsp palm sugar
1 tsp sea salt
2 tbsp Thai fish sauce
4 tbsp peanut oil

Preparation:

1). Mixed ingredents except chicken and let stand 1 hour.
2). Heat 5 tablespoons oil in pan when hot add chickenand other ingredents cook till dry.
3). Garnish and Serve.

Yum Ant Larvae ( Yum Kai Mod Dang )

2009-03-24T18:02:00.004+07:00

ยำไข่มดแดง

300 g Fresh Ant Larvae
¼ cup green spring onions, sliced
¼ cup Thai red Onions, sliced
¼ cup chopped green chili peppers
¼ cup mint leaves
1 Teaspoon ground roasted sticky rice (prik khee no pon)
1 Teaspoon Fish Sauce
1 Tablespoon Toasted Rice Powder

Prepare:

Combine the topping ingredients together and serve

Thai white mushroom salad [Yum-Hed-Fang]

2009-03-10T12:32:00.002+07:00

ยำเห็ดฟาง

Ingredients

1. Mushroom peeled, cleaned 250 grams

2. Shrimp peeled, headed in, deveined 100 grams

3. Lemon grass minced 1/2 cup

4. Kaffir lime leaves minced 1 tablespoon

5. Mint 1 cup

6. Black chili paste 2 tablespoons

7. Lemon juice 2 1/2 tablespoons

8. White sugar 2 teaspoons

9. Fish sauce 2 tablespoons

1. To scald mushroom, shrimp in to hot water until cooked well, remove, set aside.

2. Stir together black chili paste, lemon juice, sugar, fish sauce until combined well as salad juice.

3. Mix well mushroom, shrimp, lemon grass, and kaffir lime with salad juice, Sprinkle with mints.

Yum Kai Dao - Deep Fried Egg Salad

2009-03-10T10:10:00.004+07:00

ยำไข่ดาว

Prepare:
4 large eggs
1 brown/white onion, thinly sliced
2 tomatoes, wedged
a bunch of lettuce/salad greens
a bunch of coriander

Dressing:
1 tsp finely grated raw garlic
4 tbsps fish sauce
4 tbsps fresh lime juice
4 tbsps palm sugar
chopped fresh chilli, quantity as desired

Instructions:

Crack eggs into very, very hot oil and deep fry till fluffy and crispy, and yolks are cooked through. The hotter the oil, the fluffier and crispier your eggs will be. Let cool slightly, then cut into rough chunks and toss with vegetables.

Combine salad dressing ingredients in a bowl and further adjust the taste as necessary to suit your liking . Dress the salad and tuck in!

Deep fried rice croquet and sour preserved pork

2008-10-30T21:59:00.003+07:00

ข้าวทอด แหนมคลุก ( Naem Klook )

Prepare:
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:
Tomatoes
Cabbage
Lettuce
Vegetable oil

Instructions:

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

2008-10-20T19:31:00.003+07:00

Bitter Gourd and Shitake Mushroom Soup(มะระต้มเห็ดหอม)

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

Preparations:
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

2008-10-20T19:23:00.003+07:00

ยำหัวปลี

Ingredients:

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.

Serve

Fak Thong Sang-Ka-Ya (Pumpkin Custard)

2008-08-24T18:05:00.002+07:00

สังขยาฟักทอง

Ingredients

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)

2008-08-24T13:28:00.002+07:00

วุ้นน้ำมะพร้าว

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

2008-08-24T12:49:00.002+07:00

Water Chestnut And Coconut Custard Topping
ตะโก้แห้ว

Ingredients:

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

Preparations:

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)

2008-08-24T12:21:00.002+07:00

ข้าวเหนียวตัด

Ingredients:
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

CREAM TOPPING :

1. Sugar 1/2 cup

2. Salt 1/2 tsp.

3. Coconut milk 1 cup

4. Tapioca starch 1 tbsp.

Preparations:
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.

thaifooddb.com

Thai Lemon Shrimp (Goong Maa Now)

2008-08-04T22:00:00.003+07:00

INGREDIENTS:

-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

PREPARATION:

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

best-thai-food.blogspot.com

Lemongrass Spicy Salad(Yum Ta Krai)

2008-08-04T21:35:00.003+07:00

ยำตะไคร้

Ingredients:
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

Preparation:

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

2008-07-31T17:32:00.003+07:00

ผัดสะตอ

Ingredients

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

Preparation
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.

thaifolk.com

Tom Yam Pla Krop - crispy fish soup

2008-07-23T19:08:00.002+07:00

ต้มยำปลากรอบ

Ingredients

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)

method.

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

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.

by:allthaifood.com

Sweet Mung Bean Porridge with Coconut Cream (Tao Suan)

2008-07-23T18:59:00.005+07:00

เต้าส่วน

INGREDIENTS:
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

PREPARATION:
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

by:jjbd

ข้าวหมูแดง (Red BBQ Pork)

2008-05-31T20:56:00.005+07:00

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

Prepare:
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 )

2008-05-05T15:34:00.002+07:00

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

Prepare:

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

2008-04-21T10:03:00.003+07:00

ต้มจับฉ่าย
Ingredients:

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

Vegetables:

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

Preparations:

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)

2008-04-09T18:42:00.002+07:00

เนื้อแดดเดียว

Ingredients

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

Preparations

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…

>>joysthaifood

Coconut Cake (Kha-Nom Ba-Bin)

2008-04-09T18:28:00.002+07:00

ขนมบ้าบิ่น

Ingredients
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.

Preparations
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.

by:geocities

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

2008-03-25T20:54:00.002+07:00

แหนมซี่โครงหมู

Prepare:
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]

2008-03-14T20:33:00.002+07:00

Ingredients

1. 400 grams beef, cut into well pieces

2. 1/2 cup coconut milk

3. 2 tablespoons sugar

4. 1/2 tablespoon salt

5. 1 cup potato, peel and cut into big chunks

6. 1 tablespoon masaman curry paste

7. 1 tablespoon tamarind

8. 1 cinnamon stick l

9. 1/4 cup cashew

10. 2 pinches cardamom

11. 2 leaves bay leaf

Preparations

1. Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes),

2.. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.

3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.

4. Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.

Stirred Fried Squid with roasted chilli paste

2008-03-07T20:20:00.002+07:00

Pla Muek Phad Prik Phao ปลาหมึกผัดพริกเผา

Ingredients

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
Sugar
Vegetable Oil
Chopped Garlic
Water

Preparation

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)

2008-02-29T20:20:00.002+07:00

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

2008-02-29T20:17:00.001+07:00

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

2008-02-23T21:08:00.001+07:00

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)

2008-02-23T21:04:00.001+07:00

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 )

2008-02-19T19:56:00.003+07:00

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 )

2008-02-19T19:45:00.002+07:00

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 )

2008-02-16T21:11:00.001+07:00

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)

2008-02-16T21:09:00.001+07:00

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)

2008-02-16T21:02:00.003+07:00

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 )

2008-02-16T20:40:00.002+07:00

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

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

2008-01-26T21:00:00.000+07:00

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

Preparation
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!

by:http://www.khiewchanta.com

Fruit Platter

2008-01-26T20:53:00.000+07:00

Ingredients

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

Method
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)

by:http://www.thaicookinga-z.com

Needle Mushroom and Shrimp Dressed with Spicy Sour Salad

2008-01-26T20:26:00.000+07:00

Yum Hed Khem Thong Goong Sod(ยำเห็ดเข็มทองกุ้งสด)

Prepare:

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.

By:http://trythaifood.thaipulse.com

Coconut Flower Biscuits (Ka Noom Ja Mong Gud)

2008-01-21T20:49:00.000+07:00

ขนมจ่ามงกุฎ
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

Preparation
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

Preparation
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)

Preparation
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.

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

By:www.khiewchanta.com/

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

2008-01-21T20:43:00.000+07:00

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

Prepare:

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.

By:http://trythaifood.thaipulse.com

Stir-fried Vegetables

2008-01-21T20:23:00.000+07:00

Ingredients

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

Method

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)

By:www.thaicookinga-z.com

Fish Cutlets Steamed with Ginger and Chili

2008-01-19T21:06:00.000+07:00

Ingredients

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

Method

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.

By:http://www.thaicookinga-z.com

Fish Steamed in Banana leaves

2008-01-19T21:01:00.000+07:00

Ingredients

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.

Method

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.

By:http://www.thaicookinga-z.com

BEEF PANAENG(panaeng neur )

2008-01-16T20:20:00.000+07:00

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.

by:http://www.ezythaicooking.com

Thai Braised Beef Soup Recipe (Neua Tun)

2008-01-13T21:37:00.000+07:00

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

Ingredients

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

Preparation

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

by:http://diy-thai-food-recipes.blogspot.com

Stuffed Dough Pyramid Dessert ขนมเทียน

2008-01-09T20:07:00.000+07:00

Prepare:

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

Stuffing:
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.

by:http://www.allthaifood.com

Noodle and Thai Food

2008-01-03T21:11:00.000+07:00

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.

by:http://www.ezythaicooking.com

Tapioca Dumpling with Pork (Sakoo Sai Moo)

2008-01-03T21:04:00.000+07:00

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

by:http://www.supatra.com

Thai Satay and Spicy Peanut sauce

2007-12-29T20:37:00.000+07:00

Ingredients
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
Ingredients
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
Ingredients
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

2007-12-26T20:46:00.000+07:00

Ingredients

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

Preparation

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.

by:http://www.thaitable.com

Crispy Fried Okra - Grajiab Tod

2007-12-26T20:38:00.000+07:00

Ingredients

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

Preparation

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.

by:http://www.thaitable.com

Stuffed Bitter Melon Soup - Gang Jeud Mara Sai Moo

2007-12-26T20:33:00.000+07:00

Ingredients

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

Preparation

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

by:http://www.thaitable.com

Soured Fish ( Pa Soom Tod )

2007-12-20T20:16:00.000+07:00

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

Preparation
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 )

2007-12-20T20:11:00.000+07:00

Ingredients
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

Preparation
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 )

2007-12-14T21:08:00.000+07:00

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)

Preparation
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!

by:http://www.khiewchanta.com

Pumpkin in Coconut Milk - Fug Tong Gang Buad

2007-12-13T21:26:00.000+07:00

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

2007-12-11T20:00:00.000+07:00

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.

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.

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

2007-12-08T20:12:00.000+07:00

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.

A guide to equipment used in Thai cooking.

2007-12-07T20:57:00.000+07:00

Most people are familiar with woks, which are used in virtually all Asian cooking. In Thailand, we use some equipment, like a sticky rice steamer and basket, that are not used much in other Asian countries. A kloke, or mortar and pestle, is another tool that's used a lot in Thai cooking, both to make Som Tum and to pound ingredients used in dipping sauces and curry pastes. Most of the tools shown here are available at Asian markets, and most can be ordered from websites as well.

The Thai stone mortar and pestle (on the right) is made from carved granite. It's used to pound curry pastes and other dried spice ingredients such as coriander seeds, cumin seeds, cloves, and dried peppers. The mortar on the left is made from clay and the pestle at the bottom is made from wood. This kind of mortar and pestle is commonly used for pounding green papaya salad (Som Tum), fresh peppers, fresh garlic, and more.

This sticky rice steamer kit is perfect for steaming sticky rice. The basket is made from woven bamboo, which keeps the sticky rice from getting too wet during steaming. The steaming pot is made from aluminum and this pot is about 8" wide at the top and about 10" tall. Water is placed in the bottom of the pan and it's brought to a boil. Sticky rice, which has been soaked overnight (or for at least 3 hours), is placed in the basket. The rice should steam for approximately 15-20 minutes or until it turns translucent. Any round pot cover can be placed in the basket in order to keep most of the steam from escaping.

This three tray aluminum steamer comes in a variety of sizes. It's used for steaming fish, vegetables, tapioca dumplings, and chicken. Water is placed in the bottom tray and it's brought to a boil. Oil should be rubbed on the trays before using to keep the food from sticking. A big sheet of banana leaves is often used with this type of the steamer to wrap up food prior to cooking.

This electric rice cooker is the most convenient way to cook rice and you'll find one in most homes in Asia. The rice cooks in just 5-10 minutes and after it's cooked you can leave it in the rice cooker to warm until it's ready to serve. Rice cookers come in different sizes, depending upon how much rice you eat and how many people you're cooking for. Common sizes are 3, 5, 8, and 10 cups. Rice cookers are available at most Asian markets and many department stores.

This Thai hot pot with lid is made from aluminum. We use it to serve soup like Tom Yum, Hot and Sour Soup (Gang Som Pae Za in Thai) and Chicken and Coconut Soup (Tom Kha Gai in Thai). Charcoal is placed in the bottom of the pot (sterno cans are used in the US), which keeps the soup warm during a meal (in Thailand a meal can last several hours!). Thai hot pots are sold at most Asian markets or order online .

In Thai cooking, a good wok is very important! A non-stick wok or frying pan is best for stir-frying noodle dishes like pad thai or fried rice. Stainless steel or cast iron woks are best to use for stir-frying vegetables or meat.

The clay pot on the left is used in the oven to cook dishes such as Seafood with Silver Bean Thread Noodle (Woon Sen Ob Talay in Thai), Dungeness Crab with Thai herbs (Poo Ob Mor-din) and Pineapple Fried Rice with Shrimp in Clay Pot (Kao Ob Saparote in Thai). The clay pot on the right is used for soups like Tom Yum. Charcoal can be put in the bottom to keep the soup warm during the meal. Clay pots are available at most Asian markets .

This is a bamboo steamer tray that's mostly used to warm foods like dumplings, chicken or pork meat, and vegetables. Bamboo steamers come in a variety of sizes and are available at most Asian markets and some supermarkets and department stores.
This sticky rice serving basket is perfect for serving sticky rice. The woven bamboo allows the rice to breathe a little and yet it keeps some of the heat in as well. In Thailand, rice is never left uncovered during a meal, so the bamboo server also helps with that. Some baskets come with brightly colored woven bamboo and are very decorative as well as functional!

Some of the utenstils commonly used in Thai cooking include a spatula, which is used for stir-frying and works well when making Pad Thai and other noodle dishes. Cooking chopsticks are very helpful when making noodle dishes such as Pad Thai or Drunken Noodles because they help lift up the strands of noodles so the sauce can cover each noodle. Knives such as a chefs knife and a carving knife are very important as well as a cleaver (not shown). A wire strainer is usually made from either copper or steel wire and is very useful when deep-frying. A shredder works well when making Som Tum to cut the unripe papaya into long thin shreds. A peeler works well when peeling fruit or vegetables prior to cooking.

This little wood stool with metal teeth on one end is used to extract the meat from a coconut. The coconut is cracked open and the metal teeth loosen the meat from the shell so it can be used to make fresh coconut milk.

This type of charcoal grill has been used in Thailand for a long, long time! Hot coals are placed in the bottom of the grill and a wok sits on the top. The grill is essentially a metal pail with concrete inside formed into a space that holds charcoal (which is added through a hole cut into the side. A ceramic piece holds the wok above the coals.

by:http://www.supatra.com

SPICY COCKLE SALAD : yum hoy krang

2007-12-03T21:30:00.000+07:00

ยำหอยแครง
Thai Recipe Ingredients

* 800 grams cockles

* 1 tablespoon shallot, sliced

* 1 teaspoon chili, sliced

* 1/4 cup mint leaves

* 1 tablespoon sliced lemongrass

* 1 1/2 teaspoon fish sauce

* 2 tablespoon lime juice

* 1/2 cup shredded green mango

* mint leaves (for garnishing)

Thai Food Preparations

1. Put cockles in clean water wait until the shells open up, then clean the dirt inside.

2. Heat water in a pot until boiling. Then scald cockles in boiled water for just a short time. Remove from heat, drain and shell.

3. In a big bowl, add cockles, chili, shallot, lemongrass, fish sauce, lime juice, mint leaves and green mango. Toss until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with mint leaves on top and serve immediately.

by:http://www.ezythaicooking.com

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

2007-11-29T20:16:00.001+07:00

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)

2007-11-29T20:08:00.000+07:00

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

2007-11-28T21:52:00.000+07:00

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

2007-11-28T21:45:00.000+07:00

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

2007-11-28T21:37:00.000+07:00

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

2007-11-28T20:54:00.000+07:00

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

2007-11-28T20:47:00.000+07:00

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 )

2007-11-24T22:27:00.000+07:00

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 )

2007-11-24T22:22:00.000+07:00

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 )

2007-11-24T22:18:00.000+07:00

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)

2007-11-24T22:03:00.000+07:00

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)

2007-11-17T22:30:00.000+07:00

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 )

2007-11-17T22:24:00.000+07:00

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 )

2007-11-17T22:22:00.000+07:00

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 )

2007-11-17T22:15:00.000+07:00

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)

2007-11-16T22:01:00.000+07:00

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)

2007-11-16T21:53:00.000+07:00

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)

2007-11-12T21:22:00.000+07:00

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 )

2007-11-12T20:58:00.000+07:00

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

2007-11-07T22:13:00.000+07:00

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

2007-11-07T21:56:00.000+07:00

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

2007-11-07T19:03:00.000+07:00

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.

Stir-Fried Mixed Vegetables(ผัดผักรวมมิตร) - pat pak ruam mit

2007-10-30T17:53:00.000+07:00

INGREDIENTS:
1 1/2 cup cabbage cut bite size
6 broccoli, cut bite size
10 snow pea, ends clipped
10 carrot, sliced across
2 asparagus, cut to 1-in lengths
3 mushroom, halved
1/2 cup green and red bell chilli, slices lengthways
4 baby corn, medium size
1/4 cup ear mushroom thinly sliced
1/2 cup bean sprouts, clipped both ends
2 teaspoons chopped garlic
4 tablespoons cooking oil
1 tablespoon dark soya sauce
2 tablespoons light soya sauce
1 pinch ground pepper

Preparation:

Fry the garlic for a little while in the oil and add the cabbage, broccoli, snow peas, carrot, asparagus, mushroom, chillies, baby corn, and ear mushrooms and saute'. Add dark soya sauce, light soya sauce and bean sprouts and stir fry until mixed well. Spoon up onto platter and sprinkle with ground pepper.

Seafood Mango Stir Fry

2007-10-27T17:31:00.000+07:00

INGREDIENTS:
SERVES 2-3
1 lb. mixed seafood (e.g. shrimp, scallops, clams, mussels, and denser fillets of fish, such as halibut or salmon)
1 fresh ripe mango, cut into bite-size pieces, OR 1 cup canned mango (drained) or frozen mango (thawed )
1-2 cups snow peas
1 red bell pepper, sliced
2 shallots OR 1 small cooking onion, sliced
3 cloves garlic, minced

STIR FRY SAUCE:
1 fresh mango, peeled and sliced, or the equivalent of 1 cup canned mango (drained) or frozen mango (thawed)
1 red chili pepper, de-seeded, OR 1-3 tsp. chili sauce (depending on how spicy or mild you want it)
1 Tbsp. rice vinegar or white wine vinegar (OR substitute regular white vinegar)
3 Tbsp. soy sauce
1 Tbsp. fish sauce
squeeze of lime juice (about 1 tsp.) OR substitute lemon
2 Tbsp. brown sugar (more or less according to taste - this will also depend on how sweet your mangos are)
1/2 cup fresh coriander (plus a little more - save to use for garnish later)

Preparation:

1. Place all stir fry sauce ingredients together in a blender or food processor.
2. Taste-test the stir fry sauce for sweetness - you want a balance of flavors here: tangy, but definitely more sweet than sour. If needed, add 1 tsp. to 1 Tbsp. more sugar. Note: the sweetness of the sauce will depend on how sweet your mangos are.
3. Prepare all other ingredients for stir-frying, and place next to the stove. If using fillets of fish, gently cut them into cubes (cubes stay together better than strips). For shrimp, be sure to remove the shells (you can leave the tail on). For clams and mussels, rinse with cold water, removing any surface debris.
4. Pour 1-2 Tbsp. vegetable oil into a wok or large frying pan and place over medium-heat heat. Add the garlic, shallots/onion, and snow peas. If using clams, add them now as well (Note: clams require a longer cooking time than mussels). Stir-fry 1-2 minutes, or until snow peas turn bright green. Add up to 1/3 of the stir-fry sauce when your wok or frying pan becomes dry.
5. Add the rest of the stir-fry sauce, plus the red pepper and seafood. Stir-fry gently, so that you don't break any shells. Also, if using fish fillets, these require extra gentleness, or they will break apart.
6. Stir-fry 5-7 minutes, or until all the seafood is cooked (mussels and/or clams should open after 7 minutes - if not, discard). A minute or two just before serving, add the mango pieces (these just need warming).
7. Serve hot from the wok with rice on the side. Or, scoop the stir fry onto a serving platter. Sprinkle with fresh coriander and decorate with lime wedges, if desired. ENJOY!

Soy: Today's Wonder Food

2007-10-26T09:33:00.000+07:00

Found widely in numerous foods, you may be eating some right now and not know it!
--------------------------------------------------------------------------------
by Deborah Farber

It's in protein shakes, meatless patties, energy bars, and more. Touted as having the ability to prevent everything from heart disease to osteoporosis. It's soy-the wonder food of today. But you wonder, what exactly is soy? Where did it come from? And why should I eat it?

Soy can take several forms. Traditionally, it is found in foods such as tofu (cheese-like curd) soymilk, whole fat soy flour (made from soybean oil), fresh green soybeans, tempeh (cake-like, comprised of cooked, cracked soybeans) and miso (paste made from fermented and aged soybeans). However, in recent decades soy has been used to create second-generation soy foods such as meat and dairy replacements and added to a host of pre-packaged foods such as pasta, baby foods, soup mixes and other baked goods to boost nutritional content. But modern advances have produced another variety of soy foods all made from the aptly labeled 'soy protein', the by-product created when soybeans are smashed and their oil is extracted. These include defatted soy flour, textured soy flour, soybean concentrates, and soy protein isolates.

Soy is cultivated from the soybean. Despite its recent prevalence in the U.S. food and agriculture industries, it has been in existence for thousands of years. In fact, the soybean has its roots on the native vines of Asia some 5,000 years ago. The bean was first harvested in the northern part of China then migrated southward into surrounding Asian countries. By the turn of the following millenium, Europeans were also eating this staple.

The soybean made its first appearance in North America during the early twentieth century, when Asians began immigrating to the United States. It has been cultivated by U.S. farmers since the 1920s. It may surprise some people to learn that the man who brought us Corn Flakes Cereal, Dr. John Kellogg, was also responsible for making soymilk a part of the dairy aisle in our local markets as early as the 1920s. But the soy food industry did not begin in earnest until the 1980s. Now, soybean production in the United States exceeds that of any other country in the world. Not surprisingly, the creation of new meat and dairy substitutes made soy a popular alternative for vegetarians and growing number of health-conscious consumers.

Although some recent studies debate soy's benefits, most health experts agree that consuming soy can do a lot to boost a person's health. This wonder food can single-handedly lower cholesterol and the rise of heart disease, and be a valuable weapon in the fight against breast, colon, lung, and prostate cancers. It also has the potential to promote weight loss because as a plant protein it can elevate metabolism and sustain insulin levels, while staving off hunger. Best of all, the phytoestrogens found in soy may help women going through menopause, as they regulate hormone levels, and decrease the common symptoms of this biological change including hot flashes and osteoporosis. And now with FDA approval of claims that soy can reduce heart disease risk, we are bound to see even more soy-based foods on the grocery shelves in the future. Soy is definitely something we can all chew on.

Provincial Thai Food

2007-10-26T09:10:00.000+07:00

Central

The central part of Thailand is the plain and low land where many rivers pass by, thus the productivities are fertile all through the year both vegetables and fruits.

Hence, food in the central part is diverse and the taste is moderate with the combination of salty, spicy, sour and sweet according to the recipes. However, there are also the mixing of the seasonings both odor and taste, for instance, spices and the coconut milk.

Moreover, the central part food is usually composed of supplement, for instance chilli paste with sweet pork and sweet, salty paste with margosa.

The main characteristic of the food in this region is the refinement of the vegetables and fruits carving that represent the identity of the arts and culture of the Thai food.

Southern

The southern part of Thailand is the peninsula, thus, almost of the population earn their living by fishery.

Hence, the main food ingredients are the seafood. Spices are also the favorite ingredients which make the taste spicy, salty and sour, for instance, Kaeng tai pla, Kaeng som and Kaeng luang, etc.

The southern food is delicious to supplement with vegetables in order to decrease the spicy taste, ‘pak nhoa’, for instance, ma-kheua pro, yard-long beans, wing bean, parkia, etc.

Northern

The northern part of Thailand is the ancient land where the tradition and culture are different from other parts.

The eating pattern in the north, instead of sitting at the table, the northern people usually put all the dishes in the big bowl called ‘kan tok’ and sit altogether on the floor around the bowl.

Basically, sticky rice is the main food. Almost of the cooking are well done and fried with oil.

North East

The northeast part of Thailand is hardly dry, therefore the main ingredients for food are actually varieties of insects which are the main protein sources for people in this area.

The main food is also the sticky rice. Vegetables and meats are almost local products.

Fermented fish is the main mixture to seasoning almost every dish but not for fried cooking and usually supplement with fresh vegetables.

* ที่มา : ผศ.ดร.อัญชนีย์ อุทัยพัฒนาชีพ

Sweet and Sour Prawns - เปรี้ยวหวานกุ้ง

2007-10-26T08:47:00.000+07:00

Ingredients:
Vegetable oil 3 tbsp.
Prawns, peeled and cleaned 8 oz.
Green bell pepper, cut into bite sized pieces 1/2
Onion, cut into bite sized pieces 1/2 head
Cucumber, cut into bite sized pieces 1/2 cup
Pineapple 1/2 cup
Tomato cut into wedges 2
Sugar 2 tbsp.
Vinegar 2 tbsp.
Soy sauce or fish sauce 1 - 2 tbsp.

Preparation:
1. Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.

2. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.

3. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.

4. Spoon this dish onto a plate and serve hot with other main dishes.

Tips…
This Thai sweet and sour dish differs from the Chinese variety in that the sauce has no starch thus the dish is much lighter and more delicate. It also does not have tomato ketchup in it.

Thai cooking can sometimes prove difficult due to the fact that Thai ingredients vary in taste and intensity. One bottle of fish sauce tastes different to another and may also be saltier. So, when cooking Thai food, you have to taste your food as you cook, season it bit by bit and correct the taste as you go along.

Yum Som-O (Pomelo and Chicken Salad) ยำส้มโอ

2007-10-25T23:32:00.000+07:00

Ingredients:
1 pomelo or ruby red grapefruit
1 small whole cooked chicken breast
1 cup cooked shrimp
1 teaspoon chopped red chile
1 ½ tablespoon nam pla
1 ½ teaspoon sugar
juice from 1 large lime
1 ½ tablespoon chopped fresh coriander
1 small head red leaf lettuce, for garnish
¼ cup roasted peanuts, chopped
fresh red chile, julienned for garnish
fried shallots

Preparation:
Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Chill. Hand shred the chicken. Add chicken and shrimp to pomelo.

In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture.

Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of crisp fried shallot flakes, and garnish with red chile slivers.

Yum Kai Kem (Salty Egg Salad) ยำไข่เค็ม

2007-10-25T23:24:00.000+07:00

Recipe from Real Thai by Nancy McDermott -- Yum kai kem is a simple, country-style accompaniment to rice, and is often served with green curries as a sharp, salty complement to their rich, fiery heat.

3 salty eggs, cooked and cooled to room temperature
6 fresh kii noo chilies or 2 serrano chilies, thinly sliced crosswise
2 tablespoon coarsely chopped shallot
2 tablespoon freshly squeezed lime juice

Peel the eggs, halve them lengthwise, and arrange them on serving dish. Sprinkle the chili slices and shallots over the eggs. Drizzle with lime juice and serve.

Yum Kai Dtom (Hard-Boiled Egg Salad) ยำไข่ต้ม

2007-10-25T23:01:00.000+07:00

Ingredients:
6 pieces leaf lettuce
6 hard-boiled eggs, peeled and thinly sliced
2 shallots, thinly sliced
½ cup roughly sliced Chinese celery
½ cup fried shallots
2 tablespoons fried garlic
1 sprig fresh cilantro, roughly chopped

Dressing

2 tablespoons nam prik pao
2 tablespoons nam pla
3 tablespoons fresh lime juice
2 teaspoons sugar (preferably palm sugar)

Preparation:
Line a serving platter with the lettuce leaves. Place the egg slices on the leaves and sprinkle with the shallots, Chinese celery, fried shallots, fried garlic, and fresh cilantro.

Combine the dressing ingredients and pour over the salad just before serving.

Taro Balls in Coconut Cream(Bua Loi Phuak)

2007-10-25T22:08:00.000+07:00

บัวลอยเผือก
Ingredients
1 cup cooked taro, masked
2 cups glutinous-rice flour
1 cup corn flour
4 cups coconut milk
1 cup palm sugar
1/8 teaspoon salt
6-8 teaspoon water

Preparation
Put the gluttinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot. Make 4-6 servings.

Gaeng Jued Kai (Fried Egg Soup) แกงจืดไข่

2007-10-24T21:59:00.000+07:00

Ingredients:
¼ cup oil
1 tablespoon. crispy fried chopped garlic
½ cup thin sliced onions
6 eggs;, beaten
6 cups chicken broth or water
8 ounce ground pork
1/ 3 cup fish sauce
1 cup transparent vermicelli noodle
2 scallions cut into 1 inch long pieces
1/8 teaspoon white pepper

Preparation:
Heat a non-stick pan and add half the oil fry the beaten eggs until golden brown, about 2 minutes on each side and set aside, then cut into small strips. In a soup pot, bring the broth to a boil and add pork to cook add onion and the egg strips,and the remaining ingredients. Remove to a serving bowl and top with the fried garlic before serving.

Deep-fried Prawn Patties(ทอดมันกุ้ง)

2007-10-24T21:40:00.000+07:00

Preparation:
600 grams (1 ½ pounds) fresh shrimp or prawns, shelled and deveined
1/3 cup ground pork or chopped ham bacon or 1 tablespoon vegetable oil
1 teaspoon salt
½ teaspoon sugar
1 cup bread crumbs
2 kaffir lime leaves, very thinly sliced
4 cups oil for deep-frying

Sweet and Spicy Pickled Vegetables:
1 cup distilled white vinegar
½ cup sugar
3-5 bird's-eye chillies
3-5 shallots, sliced
2 tablespoon finely sliced cauliflower
2 tablespoon finely sliced baby corn or cabbage
2 tablespoon sliced baby cucumber
1 tablespoon grated ginger

Directions:

1.To prepare the Sweet and Spicy Pickled Vegetables, bring the vinegar and sugar to a boil, then set aside to cool. Add the remaining ingredients, mix and set aside.

2.Finely chop the shrimp and pork or oil together or process in a blender until they form a rough paste. Add salt, sugar, kaffir lime leaves, and half the bread crumbs, then shape into flat, round patties. Coat the outside of the patties with the remaining bread crumbs.

3.Place the oil in a pan or wok and heat. Deep-fry the patties in the oil until golden brown and fragrant.

4.Serve hot with the Sweet and Spicy Pickled Vegetables and Green Chilli Sauce

How to fry an Egg - ทอดไข่ดาว

2007-10-24T21:18:00.000+07:00

There\'s nothing like a fried egg in the morning ... with some toast and coffee ... mmm.

Steps:
1. Over medium heat, warm a small amount of oil or butter, perhaps 1 1/2 tsp., in a small (8-inch) skillet, or spray the pan with nonstick cooking spray.

2. Crack an egg into the pan. (Image 1)

3. Cook until the white appears solid, about 3 to 4 minutes. (Image 2)

4. For basted eggs, put 1 tsp. or so of melted butter over the yolk.

5. For eggs sunny-side up, remove the egg from the pan with a spatula and serve. (Image 3)

6. For eggs over easy, carefully flip the egg over onto the yolk side and cook another minute or two. (You\'ll probably want to turn the egg after 2 to 3 minutes, instead of 3 to 4, depending on how well done you like your eggs.) (Images 4 to 5)

Tips:
If the egg\'s edges burn, turn down the heat.

Most people like the egg cooked gently, as the white gets rubbery if the heat is cranked up. But some people like their fried eggs with browned edges. Turn up the heat if you like it that way!

Some people cover the pan to make the egg cook faster, but then the yolk gets a film over the top.

Warnings:
Eggs are high in cholesterol.

by: w ww.horapa.com

Fried Squid with Chili and Hot Basil(ผัดกระเพราปลาหมึก)

2007-10-24T20:39:00.000+07:00

Pad Gaprao Pla Muek

Ingredients:
3 tablespoon vegetable oil
1 garlic clove, chopped
5 prik ki nu
1 pound squid, sliced
1 tablespoon nam pla
1 tablespoon oyster Sauce
1 tablespoon sugar
1 tablespoon black soy sauce
5 tablespoon chicken stock
1 red chili, sliced
½ ounce holy basil leaves

Preparation:
Heat the oil in a wok, add garlic, chilli and squid and cook until done. Add chicken stock and season with fish sauce, oyster sauce, sugar and black soy sauce. Finally stir chilli and basil leaves inside and serve immediately.

Soya Milk(นมถั่วเหลือง)

2007-10-24T20:21:00.000+07:00

Ingredients:
100 gms Soya Beans
500 ml Water
70 Sugar

Preparation:
1. Rinse the soya beans to clean them. If the beans are dried, soak them overnight to soften them.
2. Blend the soya beans with water and sieve the mixture in a fine cloth sieve to remove the skin and pulp, leaving yourself with a white liquid.
3. Heat in a pan with soya and the sugar until boiling then simmer for 10 minutes.
4. Serve chilled.

Stuffed Nutria’s Omelets - ไข่ยัดไส้

2007-10-23T20:42:00.000+07:00

Ingredients:
1/4 cup vegetable oil
3 tablespoons diced tomatoes
3 tablespoons green peas
3 table spoons finely diced carrots
2 tablespoons finely diced onions
1/2 tablespoon sugar
1/4 teaspoon white pepper
1/4 teaspoon soy sauce
3 eggs, beaten
1 tablespoon fish sauce (you will get in supermarkets)

Garnish with:
Chopped cilantro leaves
Sliced red chilies

Preparation:
Heat half the oil in a wok. Add all ingredients except eggs, garnishes& remaining oil, and stir-fry 2 minutes more.

Heat an omelet pan and add a drop of the remaining oil.

Pour in enough egg to thinly cover the bottom of the pan.

Brown the omelet lightly on both sides, flipping over halfway through cooking.

Repeat until all the egg is used.

Place a tablespoon full of the vegetable mixture in the center of each omelet.

Fold two opposite sides toward the center& then fold in the remaining sides so that it resembles a square.

Place the omelet on serving plate. Repeat until all omelets and vegetable mixture are used.

Garnish with cilantro leaves and sliced red chilies on top or around the plate.

Kai Look Kuey ("Son-in-law's Eggs") ไข่ลูกเขย

Kai Dtoon (Steamed Eggs with Pork)

Nam Prik Noom (Chili and Tomato Dip) น้ำพริกหนุ่ม

2007-10-18T21:28:00.000+07:00

by www.panix.com

Servings: About 1 1/4 cups

Serve as a dip with raw vegetables or as a condiment. If the chilies are very hot, you may want to de-seed them. Dry-frying, a method of roasting, is simply frying without fat.

2 medium-sized ripe tomatoes
2 large banana chilies, New Mexican or yellow wax hot peppers
1 tablespoon chopped fresh cilantro
2 tablespoon nam pla
3 large shallots, peeled and halved
1 tablespoon fresh lime juice
5 cloves garlic, peeled

Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally. Add shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 minutes, or until the chili skins are blackened.

Transfer the mixture to a bowl and cool. Add tomatoes to the skillet and dry-fry for about 5 minutes, turning occasionally, or until the skins are blackened. Let cool.

Remove stems from the chilies and cut in half lengthwise. (Do not remove skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife.

Transfer the mixture to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.)

Roasted shrimp chili paste (Nham prig gung kua)

Steamed Catfish whit Peanut Chilli paste (Nham prig tua pla noong)

Shopping for Thai Ingredients at An Asian Market

2007-10-18T21:17:00.000+07:00

From Darlene Schmidt,
Your Guide to Thai Food.

While you might be lucky enough to live near a Thai food store, for most of us shopping for Thai ingredients means visiting our local Asian market or grocery store. Follow this virtual tour and gain some valuable tips to help you find everything you’ll need to cook authentic Thai food.

The Fresh Produce Section
Here you can find the vegetables called for in your recipe. As the names of items will probably be written in Chinese, you will need to have a mental picture of what you’re looking for (see our Glossary). Fresh fruit can also be found in this section, including limes, mangos, pineapple, papaya - both ripe and green, and various other exotic fruits.

Note that often it is best to buy mangos here rather than in a grocery store if you wish to achieve an authentic taste; although you might pay a little more, you will find the taste well worth the price.
Shopping Tip: When purchasing mangos, look for yellow skin and mangos that are fragrant when held up to your face. Flesh should be soft, but not mushy. Remember that mangos will continue to ripen until you eat them. To slow this process, they can be safely stored in the refrigerator until needed.

The Fresh Produce section will also provide you with the fresh herbs called for in your recipe, such as coriander and basil.

Shopping Tip: When choosing basil, look for purplish, pointed leaves for Thai holy basil, and rounded, bright green leaves for sweet basil. The third type of basil, Lemon Basil, is easily identifiable from its lemony scent. Just rub one of the leaves between your fingers and you’ll be able to distinguish it.

Another fresh herb you will find here is garlic, and there may be many types to choose from. Look for bulbs that are still tight, and make sure the cloves aren’t too large. The smaller the cloves, the stronger the taste, which is why most Thai chefs avoid what is known as “Elephant Garlic” (very large cloves), as its mildness will easily be overshadowed by the other spices in any Thai paste or sauce.

You will also find fresh ginger in the produce section, but you may not be able to find its cousin, galangal. Remember, galangal looks almost the same as ginger, except its skin is white (often with a yellowish or reddish hue to it). If you do not see it in this section of the store, look for galangal in the freezer (galangal is usually sold frozen in clear packets). The same goes for fresh turmeric.

Lemongrass is easy enough to recognize by its long, thin stalks and lemony scent. It will definitely be found in the fresh produce section alongside the vegetables and/or fresh herbs.

There will be some fresh mushrooms available here, but buying dried is generally a better value and just as nutritious (some health food experts say they are even more nutritious!).

Shallots and spring onions can also be picked up in this section.

Often Asian stores will shelve their fresh noodles in this section. Check the due date before purchasing, however, as rice noodles especially do not remain fresh (soft) for long.

Dry Goods

As you walk along the aisles and aisles of dry goods, take in the array of products available. Often you will discover foods you never would have dreamed of—this can be a fun way of experiencing Asian culture firsthand.

Along these aisles you will be able to find the following Thai ingredients:

mushrooms (dried in large packets or bags)
green peppercorn (pickled in a jar)
rice—Thai jasmine, black, and sweet (sticky) rice
dried noodles of all variety
dried spices, such as white pepper, turmeric, coriander seeds, and sometimes kaffir lime leaves
all sauces, such as light and dark soy sauce, fish sauce (look for a tall, colourful bottle), chilli sauce, rice vinegar, etc…
coconut milk
flours and starches, such as rice flour, arrowroot powder, and tapioca starch/powder
In addition to ingredients, you will probably find an aisle or two devoted to cooking tools, utensil, appliances, and even dishes, teapots, and cups.

Freezer

As a veteran shopper of Thai and other Asian foodstuffs, I have made my greatest discoveries in the freezer section. Look here for the following Thai ingredients:

banana leaves (in large, clear plastic bags)
pandan leaves (packaged the same as banana leaves). You will be able to distinguish these by their bright green colour and long leaves about an inch in width. Also, you should be able to smell their sweet scent through the packaging.
fresh galangal and turmeric (as stated above)
kaffir lime leaves (in flat, clear packaging). They are very green in color and consist of several pod-shaped leaves joined together.
Shopping Tip: I recommend buying frozen kaffir lime leaves rather than dried, as they have more flavour and aroma.

The bakery
Many Asian stores have a fresh bakery attached where you can buy a quick snack or desserts/snacks to take home. Take a minute to stop by and have a look around—the smell (and taste) of these baked goods will keep you coming back for more.

Note: usually these baked goods are Chinese in nature, although occasionally you may be able to find a Thai-inspired dessert. Look for cakes or desserts with sticky rice and coconut as key ingredients, and you’ll be on the right track.