Amazing Thai Food OF The World

Pla Meuk Pad Pet (Curried Squid)

2008-03-17T21:37:00.000-07:00

Ingredients:

1 cup squid rings, cleaned.

1 cup of makheua pro, quartered.

2 tablespoons of chopped garlic

2 tablespoons of red curry paste

2 tablespoons of fish sauce

1 tablespoon of light soy sauce

a pinch of sugar

1 tablespoon of julienned prik ki nu daeng (red birdseye chilis)

2 to 3 bai makrut (kaffir lime leaves), shredded

2 tablespoons of chopped bai kaprao

method:

Heat a little oil in a wok and stir fry the garlic, then add the curry paste, and stir until aromatic. Add the squid, and stir fry briefly. This cooks very quickly and becomes rubbery if overcooked. You may prefer to lift the wok from the stove to stir in the squid. Add the remaining ingredients, and stir until the flavors are combined. As soon as the squid is cooked transfer to a serving dish.

If you are serving it "dip style", then you could also add a mild satay sauce as a contrasting dip. Those who prefer a hotter dip might also use nam prik narok (literally "the dipping sauce from Hell").

Note:

Because the squid cooks so quickly, you might prefer to steam the squid, and to combine and reduce the other ingredients to form a dipping sauce. In either case serve with prik dong (pickled red chilis), nam pla prik (green chilis in fish sauce), prik phom (chili powder), sugar, and fresh ground ginger.

Sweet Stewed Egg & Pork with Five Spices

2008-03-15T09:35:00.001-07:00

Ingredients:

300 g. streaky pork

3 eggs

1 package tofu puff

4 Tbsp thin soy sauce

1 Tbsp dark soy sauce

5 Tbsp palm sugar

1 tsp five spices

2 cloves garlic

1 tsp whole peppercorn

1 Tbsp vegetable oil

3 cups water

Preparation:

1. Pour 3 cups water in a pot, add eggs, bring to boil on high heat, and additional boil about 10 minutes or until cook, then remove the eggs from shells.

2. Wash streaky pork, pat dry, and cut into 2" lenghts.

3. Peel garlic, wash dirt, pat dry, and cut into small pieces. Well pound garlic with whole peppercorn in a mortar.

4. Heat oil in a wok on medium heat. When oil is hot, add pounded garlic and peppercorn, fry until fragrant, then add streaky pork and fry until the pork is getting cook.

5. Season with five spices and dark soy sauce, stir well, then add boiled eggs and water. Bring to boil, add thin soy sauce, and simmer for 45 minutes.

6. Add palm sugar, stir until dissolve, add tofu puff and simmer for 30 minutes, then remove from heat.

7. Put sweet stewed egg & pork in a bowl and serve immediately.

Gaeng Jued Tang-gwa (Stuffed Cucumber Soup)

2008-03-14T00:06:00.000-07:00

Ingredients:

3 cucumbers, peeled and cut into 1 ½ inch lengths

1 ½ cups minced pork or chicken

1 egg, lightly beaten

3 /12 ounces bean thread noodles

1 tablespoon fish sauce

½ teaspoon salt

¼ teaspoon freshly ground white pepper

1 sprig fresh cilantro, roughly chopped

6 cups chicken stock

method:

Scoop out the center of the cucumber pieces, taking care not to cut through the skin. Set the cucumbers aside. Mix the minced meat with the remaining ingredients, except the chicken stock (reserve some of the cilantro for garnish). Stuff the cucumbers with the meat mixture, then steam over high heat for about 20 minutes. Heat the chicken stock in a saucepan over medium heat. Add the steamed cucumber sections and cook until heated through. Garnish with the cilantro and serve hot.

Green Mussel in Hot Basil - Hoy Pad Porapa

2008-03-12T06:33:00.000-07:00

Ingredients:

1 tablespoon vegetable oil

1 bunch Thai basil, picked

2 teaspoons sugar

1 tablespoon Thai Chili Paste

2 lbs Green Mussel

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 Mussel and let them drain.

Add a tablespoon of oil to a wok over high heat. Add garlic and chili peppper. Immediately add Mussel and stir about 4 minutes. Add fish sauce, Thai Chili Paste pow and sugar and stir to mix the seasonings in. Add Thai basil. Stir and quickly remove from heat. Serve hot

Gaeng Kiao Wan Gai (Chicken Green Curry)

2008-03-12T06:22:00.000-07:00

Prepare:1 cup chicken
1/2 cup fish balls (optional)
1 cup coconut thick cream
3 cups coconut milk
3 coriander roots
1 tsp. pepper
2 cloves garlic
4 tbsp. fish sauce
1/3 cup crisp eggplant
1/3 cup sweet basil
4 red chili peppers (cut diagonally)
1/2 cup sliced diagonally galingale
1/2 cup cooked chicken's blood (optional)

Paste:

25 green chili peppers (more or less as you prefer)

1 tbsp. coriander seed

1 tbsp. cumin powder

10 dried peppers

3 red onions

5 cloves garlic

2 tsp. minced galangal

1 tsp. salt

1 tbsp. shrimp paste

1 tbsp. sliced lemongrass

1 tsp. sliced kaffir lime skin

1 tbsp. minced galingale (peel off the skin first)

Cooking Instructions:

1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It's up to you. However, it is different between fresh paste and packed paste. :)

2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.

3. Boil 1 cup of coconut cream with low heat until it's boiling. Add paste and keep stirring until it smells nice.

4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don't stir.

5. After that, add fish balls, cooked chicken's blood, eggplant, sliced galingale, sweet basil and red chili peppers.

6. Turn of the fire. Tip!To make the curry real green, add 1/4 cup sweet basil while you ground the paste.

Gang Som (Fish in Sour Soup)

2008-03-12T06:06:00.000-07:00

Prepare:

1 whole fish (clean and cut)

1 cup tamarind juice (non-dried tamarind+hot water)

1 cup sliced raw papaya

1 tbsp. fish sauce

2 tbsp. olive oil

2 cups water

Paste:

1 whole fish (small size)

7 dried red chili peppers (throw away the seed)

3 galingale

5 red onions

1 tbsp. shrimp paste

2 tbsp. LOBO gang som paste

Cooking Instructions:

1. Ground all the paste ingredients together.

2. Boil the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.

3. In a different pot, boil the water and add the paste from number 1. Until it's boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.

4. Add fish and papaya. Cook for 15 minutes.

5. In a bowl, prepare fresh vegetables (any kind). Pour hot soup with fish over the vegetables. This way will make the vegetable cruchy.

Red Curry with Roasted Duck

2008-03-09T03:09:00.000-07:00

Ingredients:

1. 1 roasted duck, deboned and cut into well sized pieces
2. 5 pieces of pineapple, cut into bite sized pieces
3. 4 fresh kaffir lime leaves, chopped
4. 1 teaspoon sugar
5. 2 1/2 cups coconut milk
6. 8 cherry tomatoes
7. 1 cup eggplant, cut into bite-sized pieces
8. 1/2 teaspoon salt
9. 2 tablespoons fish sauce
10. 1/2 cup water (or chicken stock)
11. 1 1/2 tablespoons vegetable cooking oil
12. 3 tablespoons red curry paste

Preparations:

1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.
2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.
3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl.

Gang Som Goong Cha-om Kai (Shrimp and Fried Egg Sour Soup)

2008-03-05T00:04:00.000-08:00

Prepare:

1 cup shrimp (big size, cut, de-veined)

1 cup tamarind juice (non-dried tamarind+hot water)

1 cup Leguminosae (see picture below)

2 eggs

1 cup sliced raw papaya

1 tbsp. fish sauce

2 tbsp. olive oil

2 cups water

Paste:

1 whole fish (meduim size)

7 dried red chili peppers (throw away the seed)

3 galingale

5 red onions

1 tbsp. shrimp paste

Cooking Instruction:

1. Beat the egg. Add fish sauce and cha om in it. Mix well.

2. Heat the pan and then put olive oil. Use maximum heat. Fry mixed eggs until the egg turn gold.

3. Now cut the egg into small square pieces.

4. Next, ground all the paste ingredients together.

5. Fry the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.

6. In the pot, boil the water and add the paste. Until it's boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.

7. Add shrimp and cook for 1 minute.

8. In a bowl, prepare fried egg and grached. Pour hot soup with shrimp. This way will make the vegetable cruchy.

Tom Yum Gai ( Tom Yum Chicken Soup)

2008-03-04T23:08:00.000-08:00

Prepare: 1/2 pound chicken breast

1 cup straw mushrooms

1 cup water

1 lemon grass (cut 2 inches)

4-6 kaffir lime leaves

3 small red onions cut into quarters

2 medium to large tomato

2 pieces galang

2 tbsp. fish sauce

4 tbsp. fresh lemon juice

1/4 tsp. sugar (optional)

2-8 red and/or green chili peppers

1 tbsp. tom yum soup paste

1/2 cup celery (cut 1 inch)

1/4 cup coriander (cut 1 inch)

Cooking Instructions:

1. Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt.
2. Put chicken in boiling water and cook for 10 minutes.
3. Add mushroom chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.
4. Put chinese celery, kaffir lime leaves and coriander.
For presentation you can garnish with coriander and red chili pepper.

Tom Kha Gai (Spicy Chicken, Coconut Milk and Galangal Soup)

2008-03-02T03:39:00.000-08:00

Prepare:

2 cups Chicken breast (cut thick)
2 cups stock

9 oz. coconut milk (you can use Chao Koh Brand)
1 cup straw mushroom (cut half)

1 lemongrass (cut diagonally then crushed lightly)

4 pieces baby galangal (thinly sliced)

3-4 kaffir lime leaves (rip off the hard part)
1 group coriander (cut 1 inch)

4 crushed guinea-peppers

3 tbsp. fish sauce

2 tbsp. sugar

1/2 tsp. salt

3-4 tbsp. fresh lemon juice

Cooking Instruction:

1. Boil stock and put coconut milk. Then add baby galangal, lemongrass, kaffir lime leaves and coriander. Mix it together.

2. When the soup boiling, put chicken breast. Cook for 10 minutes. Add peppers, sugar, fish sauce and lemon juice. Use medium heat.

3. Maximize the heat. Then add straw mushroom. Cook for 1 minute. Turn off the fire.

4. Dress with condensed milk and coriander.

5. Serve with hot fragrant jasmine rice from Thailand.

Lahb Gai (Spicy Chicken Salad)

2008-03-02T03:27:00.000-08:00

Lahb Gai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.

Ingredients:

2 pounds ground chicken

1 cup chicken stock

1/2 cup of sliced green onions

1/2 cup of sliced red onions

1/2 cup of shredded mint leaves

4 tablespoons fish sauce

4 tablespoons lemon juice

1 cup grounded roasted-rice (see below)

1-teaspoon green pepper (sliced)

Ground dry red chili

Directions:

Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce, and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)

Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemonjuice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.

Roasted Rice

Set your burner to the highest setting, and add in one cup of rice. Keep stirring until the rice becomes brown and color. It will almost achieve a burnt look. Then grind it using either a coffee grinder or mortar and pestle.

Yum Woon Sen

2008-02-28T06:17:00.000-08:00

Prepare:

1/2 minced pork

1/2 cup seafood (optional)

1 cup mung bean noodles (bean thread noodles)

2 tbsp. sliced onion

2 tbsp. sliced tomato

3 tbsp. scallion (cut 1 inch)

3 tbsp. Chinese celery (cut 1 inch)

2 tbsp. chopped carrot1/

2 tsp. salt

Prepare sauce:

2 tbsp. chopped red chili pepper

1 pickled garlic (sliced) with 1 tbsp. juice

7 tbsp. lemon juice

5 tbsp. fish sauce

1 tsp. sugar

2 crushed coriander roots

Cooking Instructions:

1. Boil minced pork and seafood in 1/2 cup of water for 5 minutes. Add salt.

2. While the pork is being cooked, soak mung bean noodles until it's soft.

3. In a different pot, add water and wait until it's boiling. Then, drop mung bean noodles and leave it for 3 seconds. Next, drain and leave it in a bowl.

4. Prepare the sauce, mix chopped red chili pepper, pickled garlic and its juice, lemon juice, fish sauce, crushed coriander roots and sugar altogether.

5. In the pot with minced pork, add the sauce from number 4 and mung bean noodle. Put Chinese celery, scallion, onion, tomato and carrot. Mix well.

6. Dress with lettuce, sliced cucumber and tomato.

Pad Thai

2008-02-24T03:36:00.000-08:00

This most popular Thai dish is excellent served hot or cold. Makes enough for six people.

Ingredients:

- 8 large garlic cloves - peeled and minced
- 3 large eggs - lightly beaten
- 1 large limes - cut into 6 wedges
-1/3 c. roasted peanuts - chopped
- 1 bunch scallions - thinly sliced crosswise
- 1/3 c. golden brown sugars
- 1/3 c. peanut oil
- 1 lb. large shrimp - peeled and deveined
- 1/4 c. white vinegar
- 1/2 bunch freshly chopped cilantro leaves
- 3/4 lb. porks tenderloin - cut into 1-inch-long thin strips
- 2 c. bean sprouts
- 1 tsp. red pepper flakes

- 1/4 c. fish sauce

- 1 1/2 lbs. flat rice noodles

Steps:

1. Bring a large pot of water to a boil and then remove from the heat. Add the noodles to the pot and let soak for 12 to 15 minutes until the noodles are soft.

2. Thoroughly mix together the vinegar, sugar, fish sauce and ketchup. Drain the noodles.

3. Place a large wok over medium-high heat. When the wok is hot, add the oil and heat for 15 seconds.

4. Add the garlic and stir constantly for a few seconds. Add the shrimp and pork and stir-fry for one minute.

5. Stir in the sauce and bring to a boil. Place the noodles in the wok and toss to coat well.

6. Cook until most of the sauce has been absorbed by the noodles. Make a hole in the center of the wok, add the eggs and let cook, without stirring, for 15 seconds.

7. After 15 seconds, stir-fry until the eggs are cooked and well distributed throughout the noodles. Add the red pepper flakes and scallions and stir-fry for another 2 minutes.

8. Remove the wok from the heat and stir in the peanuts and bean sprouts. Serve garnished with cilantro and lime wedges.

Tips:

* Flat rice noodles are commonly found in Chinese or Asian markets, or in the Asian sections of some supermarkets.

** If you want a vegetarian pad thai, leave out the meat and add some cubes of tofu instead. You can fry the tofu until golden beforehand if you like. You might also add a few broccoli florets. (The fish sauce is still non-vegetarian; some vegetarians don\'t mind this, others do. You can substitute soy sauce, but it won\'t have the exact same flavor.)

Fried Rice

2008-02-24T01:58:00.000-08:00

Fried rice is an easy and filling dish - great for a bachelor gentleman. You just have to remember to cook the rice the night before.
Ingredients:

- 4 c. cooked rice
- oil
- 2 eggs
- 1 carrot - diced
- 1/2 c. frozen peas
- 4 scallions - minced
- 1/2 c. leftover meat
- salt or soy sauce

Steps:

1. Heat a wok or large skillet over high heat.
2. Add a little oil and wait a few moments for it to heat up.
3. Break the eggs into the wok and mix quickly to scramble.
4. When the egg is well-set, remove it and chop it into bite-size pieces or strips.
5. Wipe out the wok and add a little more oil. Wait for it to heat.
6. If the rice is clumpy, break it up with your hands so that each grain is separate.
7. Add the cold rice to the wok. Move the rice quickly around the hot pan by putting your spoon or spatula under the rice and turning it over. (This is the basic stir-frying technique.)
8. After a minute or so, add the diced carrots and move them about the pan with the rice.
9. After 3 minutes, add the frozen peas and stir-fry.
10. After 2 minutes, add the scallions, egg and meat, if using.
11. Season the rice with salt or soy sauce once the ingredients are well-mixed. Cook another minute or until everything is heated through.
12. Remove from heat and serve.

Tips:

- The amount of oil you use is up to you. You need only a tablespoon or so to keep the rice from sticking.

- You can put anything you want in fried rice: leftover vegetables, stir-fry or anything that seems interesting. Try fried rice with ham and eggs for breakfast.

- Traditionally, fried rice is seasoned with salt instead of soy sauce, because soy sauce turns the rice brown. Whichever you choose, be conservative when you first add it. You can always add more, but you can\'t take too much back.

- Try a few drops of sesame oil in the egg before you cook it.

- Try some minced garlic and ginger in the oil before you add the rice.

- If your wok is large, you can cook the egg with everything else: After the rice and other ingredients are heated, push it to the sides of the wok so there\'s an empty space in the bottom. Crack the eggs into the space and cook. When the eggs are set, stir everything together to break up the eggs.

- Some people like ketchup on their fried rice.

Warnings:

*** Don\'t use hot rice, or you\'ll have a gloppy mess. Cooling the rice makes the grains separate

THAI TOM YUM GUNG

2008-02-15T01:18:00.000-08:00

THAI TOM YUM GUNG (SHRIMP) / GAI (CHICKEN)

Ingredient:

Stalks of lemon grass 3

Shrimps or boneless chicken meat 2 lb

Lime Leaves (kaffir) 6

Lemon juice & fish sauce 2

Red/green chili peppers 3

Straw mushrooms 1 cup

Thai chily paste 11/2 tb

Cilantro/parsley

with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery

Instructions:

1. Boil some water (half of the pot) in a 1.5 qt sauce pan.

2. Put in lemon grass, and the chili paste.

3. Put in the shrimps and the mushrooms.

4. Let it boil for 10 minutes.

5. Put in the "lime" leaves and sliced chili peppers (1 min).

6. It\'s done!!

Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice