This is the fettuccini Alfredo of Thailand! It consists of a creamy curry sauce that is served over egg noodles. This particular dish is named after the Northern Thai city from which it was created: Chiang Mai.



Ingredients :

• 4 ounces fresh egg noodle
  
  
  
• 1 tablespoon chopped garlic
  
  
  
• 1 tablespoon red curry paste
  
  
  
• 1/2 cup of coconut milk
  
  
  
• 4 ounces of ground pork
  
  
  
• 1 cup chicken stock
  
  
  
• 1 tablespoon curry powder
  
  
  
• 1 pinch of turmeric powder
  
  
  
• 2 tablespoons of fish sauce
  
  
  
• 1 teaspoon lime juice
  
  
  

Note :

The egg noodles should be fresh. If you cannot find fresh egg noodles, you may substitute almost any other noodle you desire. However if you intend to use dried noodles, remember to soak them first for 20 minutes.

Directions :

Here is the two step plan. You should be doing these simultaneously.

Step 1

Bring a medium sized pot of water to a boil.

Cook the noodles for roughly 20 seconds.

Strain the noodles, and put them on your plate

Step 2

In a medium sized saucepan, heat the coconut milk on low heat, and slowly stir in the curry paste. When it begins to simmer, add in the remaining items, except for the pork. Wait about 1 minute, then add in the pork, and cook until the pork is done (not pink in the middle)

Pour the sauce over the noodles, and voila!

thaifoods.

This recipe is taken from the from Vegetarian Thai Food cookbook now on sale in our cookbook section. Spring Roll Ingredients



Ingredients :

• 300 grams of spring roll sheets*
  
  
• 25 grams glass noodles (also known as mung bean noodles)
  
  
• 3/4 cup mashed, boiled hulled mungbeans
  
  
• 1 cup shredded cabbage
  
  
• 1/4 tsp white ground pepper (Rocket brand)
  
  
• 1 cup bean sprouts, root tips removed
  
  
• 1 1/2 tbsp. light soy sauce (thin soy sauce)
  
  
• 1 tbsp chopped garlic1 tbsp vegetable oil for frying the garlic
  
  
• 2 tbsp of paste made by mixing rice flour and water and then boiling to thicken
  
  
• Vegetable oil for frying the spring rolls
  
  

Preparation

Soak the noodles in water to soften them; then cut into short lengths and mix with thee mashed mung beans, cabbage, bean sprouts, pepper, and soy sauce. Fry the garlic in the 1 tbsp of oil over low heat. When it yellows, add the noodle-mungbean mixture and stir fry until dry. Then remove from the pan and allow to cool. Spread out a spring roll sheet, placing a heaping teaspoonful for filling in the middle, fold the ends over the filling to form a cylinder, and stick closed with a very small amount of flour paste. Fry the spring rolls in the hot oil over low heat until crisp and golden brown, drain and serve with spring roll sauce, sweet basil (horapa), cucumbers and lettuce.

Spring Roll Sauce Ingredients

1/4 cup vinegar

1/4 cup sugar1 tbsp. salt

2 tsp tapioca flour

1/2 of a red spur chili, seeds removed and well pounded (fresh Thai chilies)

Use a mortar and pestle to pound the fresh chilis.

Mix together all ingredients.

Note:

Use fresh spring roll wrappers if available, otherwise use our Spring Roll Wrappers. Simply dip each paper/wrapper individually in a plate of shallow water. Allow to soften (less than a minute) and then gently remove. Roll these up with the filling above but omit the flour paste, as it is not necessary. You may also serve with ready-made Spring Roll Sauce.

thaifoods for you.

welcome to thai foods recipe again.



nam phrik pla raa" is fermented fish with fresh chilies; "nam phrik kapi" is shrimp paste with fresh chilis; "nam phrik ong" is minced pork, tomato and fresh chili peppers.



Ingredients

• 2 tbsp canola oil
  
  
• 2 pc (200 g) frozen salted mackeral ("plah tu")*
  
  
• 2 shallots, peeled
  
  
• 2 large cloves garlic, peeled
  
  
• 20 fresh Thai chili peppers (prik kee noo)
  
  
• 5 pc dried large chilies (prik chee fah)1 tsp shrimp paste (ka-pee) or
  
  
• 1 Tbsp. dried shrimps1 tbsp fish sauce (nam plah), Golden Boy brand is the best
  
  
• Juice of 1 large fresh lime
  
  
• 1/2 tsp sugar (optional)

Preparation



Lightly brown the mackeral in hot oil in a wok. Remove to paper towel covered plate. It is already cooked, so do not overcook.



Mash shallots, garlic, and chilies in a mortar and pestle or small food processor container until still coarse, not smooth.



Add shrimp paste, blend in with pestle or process briefly. Or if using dried shrimp, pound or process to break up and blend in to the paste.



Add fish sauce, lime juice, and sugar (if desired). Serve with rice and steamed vegetables. Serves 4.




Good Luck in thai foods recipe.

this's a thai foods as well.



Ingredients

• 400 grams pork, sliced into well pieces
  
  
• 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
  

Preparations of thai foods

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 pork and season with palm sugar and fish sauce.

3. Wait until cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with hot steamed rice.

.Good Luck !!! . (in Thai foods.)

Ingredients

• 300 grams swamp cabbage (water spinach [pak boong] or any kind of vegetable)
  
• 10 cloves garlic, chopped
  
  
• 3-5 chilies, crushed
  
  
• 3 tablespoons vegetable oil
  
  
• 1 teaspoon salted soya bean [tao-jeaw]
  
  
• 2 teaspoons oyster sauce
  
  
• 1 teaspoon sugar
  
  
• fried garlic (for garnishing)
  
  
• 1/4 teaspoon pepper powder
  

Preparations

1. Wash the swamp cabbage in clean water. Remove and drain then cut into 2" long.

2. In a big bowl, add the swamp cabbage. Then add garlic, chilies, oyster sauce, salted soya bean, sugar and water over the prepared vegetables.

3. Heat oil in wok over high heat. Wait until the oil is smoky, then pour in all ingredients in the wok. Stir quickly for 15 seconds then turn down the heat.

4. Transfer to a serving dish. Garnish on top with fried garlic and also sprinkle with pepper powder. Serve immediately with hot steamed rice.

Thaifoods

Ingredients

• 450 grams medium-sized shrimps, cleaned, shelled and deviened
  
• 5 cloves garlic, finely chopped
  
• 2 tablespoons vegetable oil
  
• 2 teaspoons black soy sauce
  
• 2 tablespoons fish sauce
  
• 1 cup fresh holy basil
  
• 5-10 chillies, chopped and pounded coarsely
  
• Dash of ground white pepper

Preparations


1. Heat a wok until the oil is hot, then add garlic and stir until golden and aromatic. Then add shrimp, and continue Stir-frying until shrimp is nearly cooked.


2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.


3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Serve immediately with hot steamed rice.


Good Luck ...

Ingredients

• 300 grams pork tenderloin, sliced into well pieces
  
  
• 2 tablespoons minced garlic
  
  
• 5-10 chilies, chopped
  
  
• 1 tablespoon chopped coriander leaves
  
  
• 1 tablespoon soy sauce
  
  
• 2 tablespoons fish sauce
  
  
• 1 tablespoon sugar
  
  
• 3-5 tablespoons lime juice
  
  
• 1 chinese kale (peel skin, and slice into well pieces)
  
  
• coriander leaves (for garnishing)

Preparations

1. In a medium-sized bowl, prepare sauce by adding minced garlic, chopped chilies, soy sauce, fish sauce, sugar and lime juice. Stir until all ingredients mixed thoroughly. Adjust the taste according to your desire.

2. Heat water in a pot until boiling. Then add sliced chinese kale and scald it in boiled water for 2 minutes. Remove and drain. Arrange it on a serving plate.

3. After removing chinese kale, add sliced pork tenderloin. Scald until cooked thoroughly, then remove and drain.

4. Transfer the cooked pork to the serving plate. Pour prepared sauce over the boiled pork and garnish with coriander leaves. Serve immediately with hot steamed rice.



....Good Luck..

Ingredients

1 1/4 cups raw sticky rice (sweet or glutinous rice). Use Thai sticky rice if possible.

3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)

1/4 cup sugar

3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)

1/8 tsp salt for the topping

1/2 tbsp salt for mixing with rice

1/4 tsp rice flour

6 medium mangoes -- peeled and sliced

Directions:

Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins).

Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins. Heat the rest of coconut milk and add salt. Stir until the salt is dissolved.This makes the topping sauce.

To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.Makes about 6 servings.

Good Luck.

Ingredients

15 wonton wrappers
100 grams medium-sized shrimps, cleaned, shelled and deviened
100 grams minced pork
1 tablespoon water chestnuts, cut into small cubes
1 tablespoon shitake mushroom, cut into small cubes
1/2 tablespoon sugar
1 teaspoon coriander root, finely chopped
1 teaspoon minced garlic
1 tablespoon fish sauce
1 tablespoon soy sauce
chinese chive leave [bai kuy chai], scald in hot water and slice into a thin line for binding wonton wrappers
sweet plum sauce or sweet chili sauce (for dipping)
3 cups oil for deep frying


Preparations

1. In a big bowl, add shrmip, pork, shitake, water chestnut, sugar, coriander root, garlic, fish sauce, and soy sauce. Knead until it becomes smooth paste and mixed finely together.


2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in the center. Gather up the corners and bind together with chinese chive leave (or rice noodle which already soaked in water) to make a small bag.


3. Heat oil in a wok over medium heat. Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.


4. Transfer to a serving plate. Serve immediately with dipping sauce (and other fresh vegetables, such as cucumber, tomato, carrot, etc.)

ส่วนประกอบ - Components.

ก๋วยเตี๋ยวเส้นใหญ่ 200 กรัม - Thread noodles 200 g

ปลาหมึกสดหั่นขวางเป็นท่อน 1 ตัว - Fresh squid is split transverse section of 1 pieces.

กุ้งกุลาดำเด็ดหัวปอกเปลือกออกผ่าหลังเอาเส้นดำออก 3 ตัว - Peel shrimp Kuladm cool head After the split take the black line 3 pieces.

หอยแมลงภู่แกะ 5 ตัว - 5 pieces of mussel.

เนื้อปลากะพงหั่นเป็นชิ้นพอดีคำ 3 ชิ้น - Snapper meat chipping just 3 pieces.

กระเทียมสับ 1 หัว - Garlic, chopped 1 onion

น้ำมันพืช 2 ช้อนโต๊ะ - 2 tablespoon vegetable oil.

แป้งข้าวโพดละลายน้ำพอสมควร 1 ช้อนโต๊ะ - Reasonable water soluble corn starch 1 tablespoon

เต้าเจี้ยว 1 ช้อนชา - Bean paste 1 teaspoon

น้ำปลาดี 1 ช้อนชา - 1 teaspoon fish sauce well.

ซีอิ๊วขาว 1 ช้อนชา - 1 teaspoon white sauce.

ซอสถั่วเหลืองปรุงรส 1 ช้อนชา - Soy sauce 1 teaspoon seasoning.

น้ำตาลทราย 1 ช้อนชา - 1 teaspoon sugar.

น้ำมันหอย 1 ช้อนโต๊ะ - Shell 1 tablespoon oil.

คะน้าหั่นแฉลบ 1 ต้น - Canga split ricochet from 1.

พริกไทยป่น พริกดองน้ำส้ม - Powdered pepper, pickled chilli, orange juice



วิธีการทำ - How to do


1. เอากระทะตั้งบนเตาไฟ เร่งไฟแรงพอสมควร พอร้อนเอาเส้นก๋วยเตี๋ยวลงผัดแล้วใส่จานไว้ ต่อจากนั้นก็ใส่น้ำมันพืชลงไป พอร้อนเอากระเทียมสับลงเจียว


1.Take on the hearth pan. Accelerate rather enthusiastic. Take enough hot noodle dishes and then insert it put down. Then put the oil down. Take hot enough to fry chopped garlic.




2. ใส่ปลาหมึกสดที่เตียวไว้ ใส่เนื้อปลา หอยแมลงภู่สดแกะใส่กุ้งกุลาดำที่ทำเรียบร้อยแล้วลงไป ผัดต่อไป

2. Enter a fresh squid put trousers on sheep meat, fresh fish, mussel and shrimp Kuladm enter successfully into a puff.





3. ใส่เครื่องปรุงรสน้ำปลาดี ซ็อสถั่วเหลืองปรุงรสซีอิ๊วขาว เต้าเจี้ยว น้ำมันหอย น้ำตาลทราย เติมน้ำซุปลงเล็กน้อย ใส่ผักคะน้า ใส่แป้งข้าวโพดที่ละลายน้ำเอาไว้แล้วลงไปผัดคลุกเคล้าเสร็จแล้วเอาไปราดหน้าก๋วยเตี๋ยวที่ผัดใส่จานรอท่าอยู่แล้ว ยกเสริฟทันที

3. Put fish sauce catsup. Soy sauce seasoning oil clam sauce, white bean paste soup sugar water slightly put kale put the corn starch dissolves into water and then put it mash get finished pouring the noodles puff page insert plate already await lift served. immediately.





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