Lemongrass Drink(น้ำตะไคร้)

Lemongrass Drink

น้ำตะไคร้

Preparations:

Rinse a couple of lemongrass stalks and crush lightly. Bring to the boil approximately a bottle of water and 1.5 grams of sugar. Add the crushed lemongrass and continue to boil for three more minutes. Remove the pot from the cooker. Bottle and chill in the fridge.

Property

Eases indigestion, flatulence, sharp stomach pains; releases urine and perspiration for those with fever.

Ginger Drink(น้ำขิง)

Ginger Drink

น้ำขิง

Peel matured ginger. Rinse and crush lightly. Boil crushed ginger for two-five minutes and drain. Add sugar to taste. Remove from the cooker and chill in the fridge.

Property

Helps release gas; eases indigestion, nausea, car or seasickness and helps digest protein.

Star Gooseberry Drink(น้ำมะยม)

Star Gooseberry Drink

น้ำมะยม

Rinse fully ripened star gooseberries. Transfer a cup of seeded gooseberries to a blender and add two cups of boiled water, three-four cups of syrup and half spoonful of salt.

Taste and heat over the cooker for three-five minutes. Bottle and chill in the fridge.

Property

Rich in vitamin C, star gooseberry drink is refreshing and effective as a thirst quencher

Royal Lilies

บัวหลวง

In Thailand, there are two variations of royal lily, namely white and pink. They both have the botanical features shared by other water plants, marked with giant round leaves of dark green. Long stalks that rise above the surface of the water support the leaves, while the flower comprises different layers of petals.

The cone-shaped buds contain seeds that grow into fruits or lily cones. 

In the meantime, the roots grow deep into the soft soil. In general, royal lilies propagate using seeds; only a few species propagate using stalks.

Almost all parts of the royal lily are useful. Lily buds are used as religious offerings; leaves hold food; petals are used to roll tobacco and as raw material for other handicrafts; shoots and stalks are edible whether boiled, stir-fried or curried; seeds are used both in savories and desserts and the roots boiled with sugar are refreshing.

Royal  lilies also boast medicinal properties. Stamens from lily buds reinvigorate the body, help urinary discharge and heal wounds.

The roots are sweet and scented and can be used to treat diarrhea. Bulbs and seeds are effective for quenching thirst and cooling the body, aiding mucus discharge and healing fresh wounds. And the bitter kernel of lily seeds helps enlarge arteries and nourish heart muscles. A water plant such as the royal lily is thus beauty with value.

Apron Safety

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They are light and attractive models are also equipped with a blanket. Suitable for setting the table is a matrix with tablecloths, table runners, napkins and matching colors and graphics. They are known for their quality and durability without problems and can be purchased online, and two shops. Scope is a timeless elegance and creates an unforgettable experience. You can replace furniture worth half of the table, the overall picture, commercial and residential with small size and luxury. 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 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

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)

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 )

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]

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

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

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

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

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)

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)

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

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)

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)

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)

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

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.



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