Yum Tawai was one of the most popular meatless dishes at my boarding school. Outside of school, people make Yum Tawai with ground fish and boiled chicken. At school, we used to joke about the school trying to save money and that, even though it didn't have chicken, it had a chicken's soul. I love this dish without fish or chicken.

ingredtents :

2 cups green beans

2 cups eggplant

2 cups Chinese water spinach

1/2 bell pepper

2 cups bean sprouts

1/2 banana flower

2 cups bamboo shoots

I usually grill my banana flower whole in an oven for a couple of hours and use half of it. Then peel off the black part on the outside until you only have the grayish cooked banana flower. But if you want to save time, you can also cut the uncooked banana flower in half, lengthwise, and boil for 5 minutes or until soft. Again, peel the reddish peel outside until you have the off-white banana flower. You might end up with a substantially smaller banana flower, but you'll find that it will be more than enough for the meal.



After cutting the banana flower in half, rub the opening with lime juice to keep it from turning black which looks unappetizing. Rub the lime juice on the opening even if you want to boil it. I didn't listen to my mother the first time I boiled a cut banana flower and it turned black and icky.



Cut green beans, eggplant, bamboo shoot, bell pepper and Chinese water spinach into inch long pieces. Boil eggplant, drain and set it on a serving plate. Blanch green beans, bell pepper, Chinese water spinach and bean sprouts in sequence, drain and set them on the plate. Cut the banana flower into inch long pieces and set them on the plate.



In Thailand the type of pepper that is used is Prig Chee Fah, a big, light green pepper that is not hot. But I can't find that type of pepper here. So I substitute green bell pepper. You can use the red bell pepper, too, for the color. The flavors stay true to the spirit of the original recipe.



For a traditional recipe, shred boiled chicken and set it along side of the vegetables. Add boiled ground fish in the sauce. Any white fish will do.



and next will be make a Tropical Yum Sauce
'

Mango on sticky rice is a traditional summer dessert because mangoes are in season during the summer months of April and May. When I think of mango on sticky rice, I think of the days when school is out--the carefree summer.


ingredtents :

1 mango, peeled

Make the coconut milk and sticky rice below.


Peel and slice ripe mango. Place sticky rice on a small plate and top with mango. Spoon the coconut milk on top of the mango and sticy rice.



next section we will be make a Coconut Milk Sticky Rice - Kow Neuw Moon

ingredtents :

1 tablespoon tamarind

1 tablespoon sesame seeds

2 tablespoons palm sugar

1 tablespoon fried shallot

1 tablespoon fish sauce

1 tablespoon red curry paste

1/2 cup coconut milk

Crush half of the sesame seeds and fried shallot in a mortar. Set aside the rest to sprinkle on top later.


In a pan or wok at low to medium low heat, add the coconut milk and red curry paste. Stir to mix the curry paste with coconut milk to prevent the bottom from sticking. Bring it to a simmer. Add palm sugar, tamarind, fish sauce, crushed sesame seeds and fried shallot. Stir until all ingredients are well mixed and turn off the heat. The mixture should taste strong in all flavors with a nutty flavor and aroma from the sesame seeds. The strong taste will offset the bland vegetables.


Pour the mixture on top of the vegetables. Sprinkle sesame seeds and fried shallot for a nice presentation. I mix the vegetables with the sauce at the table.


Serve with rice.

Tub-tim literally means ruby. Tub-tim grob means crunchy ruby. There are three part to this dessert, the ruby, syrup and coconut milk.



It is fun also to make tub-tim grob with kids, as I remember how my mother taught us to color and toss the water chestnut into flour. Try it with your kids or friends.



ingredtents :

1/2 can water chestnuts

1/4 cup water

1/2 cup tapioca flour

1/3 cup sugar

5 drops red food coloring

1/3 cup coconut milk

Take half a can of water chestnuts, about 10-15 pieces. Use fresh water chestnuts if you like, but the ones in the can are already peeled and ready to be used. Slice each chestnut into half, making two round disks. Make two cuts into the two disks to make 6 equally sized pieces. Set chestnut pieces into a bowl and drop the red food coloring and a teaspoon of water and mix well. If you would like to use other natural food coloring, I would recommend beet juice that comes from boiled beets.



The next step is to turn the red chestnuts into rubies. Drain the chestnuts of any juice. Put tapioca flour in a big bowl. Drop the chestnuts in and shake the bowl around to coat the chestnuts with flour. Scoop the chestnuts into a strainer to get rid of the excess flour. Put it into another bowl. Here is the secret: spray some water on the chestnuts with a misting spritzer. Put them back in the flour bowl. Coat them with flour again. If you want bigger rubies, repeat the spraying and flouring.



Boil a pot of water. When boiling, dump the coated rubies in. The cooked rubies will float and show their beautiful color. Scoop them up in a strainer and dump them in ice water.



In a small cup add sugar and water to make syrup. Microwave the cup for 3-4 minutes depending on your microwave.



Divide the rubies into equal amounts and set in two bowls. Pour out water from the bowls. Add half of the coconut milk and half of the syrup to make one serving. Serve with crushed ice in the summer time.

Ingredients

2 cups of sticky rice

1 1/4 cup of coconut milk

Salt to taste

Sugar to taste

2 large mangoes

Strawberries or cherries to taste

300 ml of water

Preparation

Peel and cut the mangoes and set them aside. Leave the rice in cold water for an hour and strain it. In a saucepan, cook the rice, coconut milk, salt, sugar to taste and 300 ml of water.


Stir every now and then and let it simmer, uncovered, between 8 - 10 minutes, until all the liquid has been absorbed. Cover and let it sit for 5 minutes.


Steam the rice for 15-20 minutes. Place the rice in individual molds or in cups and cover them with saran wrap.


Let it cool at room temperature and before serving de-mold into a dish with the mango and a few strawberries or cherries to decorate.

        There are two styles of Thai iced tea: with or without milk. Tea with milk is called cha yen. Tea without milk is called cha dum yen.



        You will see small coffee/tea shops sprinkled all over Thailand. However, unlike in the US or Europe, Thai people like their iced tea on the go and take it with them in a small plastic bag with a straw sticking out. Very few people sit at the shop and drink it leisurely. In fact, many shops have no place to sit.

Ingredients

6 cups of chicken broth

1 1/2 cup of coconut water

Thai ginger (the size of a nut), peeled and processed

1 crushed garlic clove

1 sprig of chopped coriander

2 tbsp. of lemon or lime juice

1 tbsp. of rice vinegar

1/4 tbsp of cayenne

1/2 tbsp. of sesame oil

1 cup of cooked and shredded chicken

2 cup of cooked and chopped Chinese cabbage

2/3 cup of tofu

Soy sauce

1 cup of sliced mushrooms

Rice (optional)

Preparation


Place the coconut water in a large pot along with the ginger, garlic, Thai ginger, lemon juice, coriander, vinegar, pepper and sesame oil, bring to the boil and simmer for 30 minutes.


Add the chicken, cabbage or bok choy and tofu and cook for 5 minutes more until the cabbage is tender. Add the mushrooms and soy sauce to season it.


Cook the rice and serve it generously.

This a dessert of Chinese origin. It is wonderful if you have a cough or cold because the heat of the ginger makes your head clear, without tasting like medicine. This dessert is unique because the sweetness plays against the heat of the ginger juice.



ingredtents :

3 cups water

1 package tofu - soft silken

1 piece ginger, crushed

1/3 cup brown sugar

fried Chinese dough

Use a piece of ginger, about 2 inches long or more. Add more ginger if you like its spicy hot. Smash the ginger with the flat part of your knife or use meat tenderizer. Boil the ginger, water and sugar for at least 10 minutes. The longer you boil, the spicier it gets.



Spoon 5-7 pieces of the soft tofu into a bowl. Add ginger sauce. Serve hot.



In Thailand, Tau Huay is topped with small crunchy fried Chinese dough. You can find Chinese dough here in Chinese groceries. However, I usually don't include it for various reasons. One is that I don't have to go to an oriental grocery for this dessert. Two, it is oily. But this can be overcome by baking it until it is crispy and setting the pieces on paper towel to remove excess oil. If you decide to include the fried dough, just bake it and cut them up into small pieces.

        Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids.


        In Thailand, the eggplants are green and long and unlike the big dark purplish eggplants that you can find in supermarkets here in the US. Purple Japanese eggplant is used in the pictures here, but any eggplant ie. American or Japanese can be used in this recipe.



ingredtents :

1 tablespoon vegetable oil

1 bunch Thai basil, leaves picked from the stem

1 tablespoon sugar

2 cloves garlic, chopped

2 tablespoons fish sauce

2 eggplants

2 chili peppers

        Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.



Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.



        Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.



Serve hot with rice.

Tapioca pudding with young coconut is a perfect dessert for a cold night. The wonderful young coconut scent is truly delightful and reminds me of summer



ingredtents :

2 cups water

1/2 cup tapioca- small pearl

1/3 cup sugar

1 pinch salt

1/3 cup coconut milk

1/3 cup young coconut Optional

Boil tapioca in water. Use low heat and stir constantly to prevent the bottom from sticking. The tapioca will be done when it is nearly all clear (no more white balls).


Slice the young coconut into thin strips.


Add sugar to the boiling tapioca - use more or less sugar depending on your sweet tooth. Add the coconut strips, stir and bring it back up to a boil then turn the heat off.


In a small cup, dissolve salt in coconut milk and warm it up in a microwave for a few second. Don't let the coconut milk boil.

Scoop up the tapioca pudding into a small bowl. Add a few tablespoon on top and serve hot.

Ingredients

6 tbsp of oil

1 lb of fish

6 chives, chopped in 1/2 inch pieces

2 crushed garlic cloves

1 tbsp of grated ginger root

3 tbsp. of soy sauce

1 tbsp. of nam pla (or anchovy essence)

1 tbsp of brown sugar

1 tbsp of dry tamarind pulp

4 minced shallots

2 tbsp of fresh coriander leaves

Preparation


Heat 4 tbsp of oil in a pan at medium flame and fry the fish on both sides about 5 minutes on each side or until it is done. Place the fish in a hot dish and keep it warm.


Fry the chives, garlic and ginger root for 2-3 minutes in the remaining oil.


Add the soy sauce, nam pla, and sugar and tamarind pulp, always stirring and cook it for another minute. Spray the fish with the sauce.


Heat the rest of the oil in a small saucepan and saut? the shallots. Spread it on the fish.

Ingredients


1 lb of diced ox meat

1 tbsp. of coriander grains

A pinch of cinnamon

A pinch of nutmeg

1 clove

1 tbsp of powdered ginger

1 tbsp of sugar

1 tbsp. of soy sauce

Broth, necessary amount

2 tbsp. of wine vinegar

Salt and pepper




To garnish:


1 oz of butter

1 lb of white cabbage cut in julienne

1 sliced shallot

6 medium onions

1 tbsp of minced parsley




For the meatballs:


3.5 oz of boiled rice

1 egg yolk

2 tbsp of flour

2 oz of assorted pickled products



Preparation


Boil the ox meat in a saucepan with the broth and seasoned with the coriander, cinnamon, nutmeg, clove, ginger, sugar, salt and pepper.


Simmer it for an hour and a half considering the meat consistency. A little before you finish cooking add the soy sauce and vinegar.


Heat the butter in a saucepan and simmer the cabbage cut in thin strips along with the sliced shallot and whole onions for five minutes.


After stirring it for a few times, pour everything in the saucepan and then add the minced parsley.



Meatball preparation:

Mix the boiled rice with the egg yolk and assorted minced pickles. Shape small meatballs, pass them through flour and place them in the saucepan.


Once they have simmered for a couple of minutes, serve the soup.

Ingredients

1 lb of clean squid

1 red pepper; seedless and sliced

4 lettuce leaves

For the dressing:

1/2 cup of lemon juice

1 tbsp of sugar

1 tbsp of fish sauce

2 minced lemon stems

4 minced chives

2 tbsp of fresh minced mint leaves

Preparation

Pour water in a pot and bring to the boil over strong flame. Meanwhile, slice the squid and cook them for 2 minutes.

Or until they are nearly cooked (do not overcook them), strain them and place them in a bowl.

To prepare the dressing: place all the ingredients in a jar, cover it and shake to mix it well. Pour the dressing on the squid and take them to the fridge for at least an hour or until you are ready to serve.

Then, spread the salad on a dish over the lettuce leaves and sprinkle the chili on top. If you need a more substantial dish serve it with white rice.

Ingredients

2 lbs of chopped fish fillet steaks

9 oz of dry noodles

1 tbsp of oil

1 tbsp. of fresh, grated ginger

3 minced red chili pepper

6 minced chives

4 cups of coconut milk

2 tbsp. of fish sauce

2 tbsp. of tomato paste

2 slices of diced ham

7 oz of chopped beans

7 oz of soy shoots (without the ends)

1 oz of fresh mint

2.5 oz of toasted peanuts

Preparation


Soak the noodles in boiling water for 5 minutes and strain them. Heat the oil in a saucepan and fry the chili, ginger and onion for 5 minutes.


Pour the coconut milk, fish sauce and tomato paste, let it simmer boiled for 15 minutes. Add the ham, beans and fish and simmer everything for 15 minutes until the fish is tender.



Spread the soy shoots and mint on top of the noodles, pour tbsp of the soup and season it with the peanuts.

...

Ingredients

6 small live crabs or 1lb of crab meat and 6 scallops

Salt

1 tbsp. of nam pla (or anchovy essence)

1 tbsp of minced garlic

1 tbsp of minced coriander leaves and stems

1/4 tbsp of ground black pepper

5 tbsp of coconut milk

2 whisked egg whites

1 yolk whisked with 1 tbsp of water

Frying oil

Fresh coriander leaves to garnish

Preparation

If you have live crabs cook them in boiling water with salt. Strain the crabs, crack the claws and remove and shred the meat from the claws and the body.


Clean the shell so you can stuff it later. Combine the crab meat with the nam pla (or anchovy essence), garlic, coriander and pepper in a bowl.


Add the coconut milk and then add the whisked egg whites later. Stuff the crab shells with this mix. Brush the stuffing surface with the yolk whisked with water.


Place vegetable oil in a large pan and heat it to 360? F. Fry the stuffed shells in two batches for 3-4 minutes, pouring oil in the stuffing to make it puffy.


Garnish the shells with coriander leaves.

Ingredients

7 oz of egg Asian noodles

1.3 lbs of lean pork

6 tbsp. of peanut oil

2 chives

1 tomato

8 tbsp. of fish broth

8 tbsp. of chicken broth

1 tbsp. of soy sauce

Turmeric

Coriander

3.5 oz of soy shoots

4 cloves of garlic

1 oz of onion

2 small peppers

Ginger

Lemon herb

4 prawns

Salt to taste

Preparation


Cook the noodles al dente, strain them and set them aside.


Process all the ingredients of the spice mix: garlic, chili, ginger, lemon herb, coriander, prawns, 3 tbsp of peanut oil and salt with the mixer. Cook it over strong flame for 2-3 minutes, always stirring.


Dice the meat, brown it in oil over strong flame and set it aside. Fry the chive slices and chopped tomato in the beef oil.


Mix the meat, the spices mix, beef and fish broths, the soy sauce, turmeric, minced coriander, noodles and soy shoots. Boil for a while and serve.

Ingredients

16 cooked prawn
2 oz of dry noodles
4 cups of hot water
8 dry rice paper patties
16 leaves of fresh basil
1 oz of fresh coriander leaves
1 carrot cut in thin and short strips
1 tbsp of grated lime rind
2 tbsp. of chili pepper sauce

Preparation


Peel the prawn, soak the noodles in hot water for 10 minutes and strain them.

Soak one of the patties in warm water until it softens placing it on a surface and placing 2 prawns at the center along with 2 basil leaves, 1 tbsp of coriander, grated lime rind, a few strips of carrot, some noodles and chili pepper sauce on top.

Press the stuffing and roll until they form a package repeating the process until we are done with the 8 patties.
Serve with the sauce and a little of the sweet chili sauce.

For the sauce:
Pour the cold water in a bowl and add sugar and stir until it is dissolved. Add the fish sauce, vinegar, chili and coriander leaves and stems.

Ingredients

1/2 lb of prawn
9 oz of dry noodles
2 tbsp of oil
3 minced garlic cloves
2 minced red chili
5 oz of pork; cut in thin slices
2 oz of minced garlic
2 tbsp. of fish sauce
2 tbsp of lime juice
2 tbsp of brown sugar
2 whisked eggs
Fresh coriander sprigs
5.5 oz of toasted peanuts; chopped
Fried onion

Preparation

Peel and chop the prawn. Soak the noodles in lukewarm water for 12 minutes until they soften and then strain them.

Place oil in a pan and when it is hot saut? the chili, garlic and pork for 5 minutes adding the prawn and stirring everything for another 5 minutes.

Add the garlic and noodles cover the pan and fry everything for 2 minutes. Add the fish sauce, sugar, lime juice and eggs. Stir until everything is hot.

Spread the soy shoots, peanuts and coriander on top.

Ingredients

9 oz of Chinese rice flour noodles

1 tbsp of sugar

1 tbsp. of soy sauce

1 tbsp. of white wine vinegar

Frying oil

2 oz of minced shallots

4 minced garlic cloves

9 oz of boneless pork or 9 oz of boneless chicken breast in strips

9 oz of crab meat or peeled prawns in 1/2 inch pieces

2 tbsp. of nam pla (Or anchovy essence)

2 tbsp of lemon juice

1 omelet in strips (made from 4 eggs)

6 fresh chili peppers, seedless, cut in strips lengthwise

6 chives in 2 inch pieces

Coriander sprigs

9 oz of Soy bean shoots

Preparation


Cover the noodles with hot water and leave them for 1 minute. Strain and let them dry. Mix the sugar with the soy sauce and vinegar.


Heat the oil in a wok, when a piece of bread fries in 30 seconds in the oil it means that it is ready. Fry the noodles, one bunch at a time, until they are fried turning them over once.


Remove them and drain them on paper towels. The noodles will break. Heat 1/2 cup of vegetable oil in a wok, or pan, over medium flame.


Once hot, fry the shallots and garlic for 30 seconds. Add the pork or chicken and saut? for 1 minute. Add the crab meat or prawns and saut? for another minute.


Add the nam pla (or anchovy essence) and lemon juice, stir to mix and cook for 1 minute.


Add the noodles to the meat mix. Stir and soak them with the reserved mix of vinegar. Cook over moderate flame until it is hot.

Place the mix of noodles in a large hot dish and garnish with the omelet strips, chili, chive, coriander sprigs and soy shoots. Serve immediately.


....

Ingredients


1 tbsp of butter

2 tbsp of grated coconut

1/2 cup of brown sugar

2 tbsp of lemon juice

2 bananas



Preparation

Turn the oven on and preheat it to medium flame. Peel the bananas and cut them lengthwise in half. Place them in the baking sheet, previously buttered, with the cut facing down.


Spray them with the lemon juice and sprinkle the sugar and coconut on top. Take the preparation to the oven for 10 minutes or until the bananas are tender.


It is best to serve the dessert with vanilla or milk jam ice cream to taste.

Ingredients

1 lb of cooked shrimp

5 oz of chopped bacon

1 minced garlic clove

1 tbsp of chili powder

Juice of 1 lime

Salt to taste

Peanut oil to brush

Preparation

Place the shrimp and bacon in the processor and process them while adding the lime juice until you get an even paste.

Heat the broiler to the highest. Meanwhile, add salt to the paste and mix the chili and garlic with a spoon.

Oil a flat surface and spread the paste for 4-5 minutes and use a cutter to make discs.

Then join the paste leftovers spreading the paste again and proceed as previously. Then spread a little of oil in the broiler and cook the patties, on both sides, until they are mildly browned. Remove them and serve them hot.

They are served with fish broth to dip them in or in spicy sauce, like bitter sweet sauce spicy sauce.

Ingredients


4 cups of coconut milk
1 lb of lean beef in strips
2 tbsp. of red curry paste
1/2 tbsp of cardamom
1/4 tbsp of ground mace (dry nutmeg shell)
1 tbsp. of nam pla (or anchovy essence)
1 oz of minced basil leaves or 1 tbsp of dry basil soaked in lukewarm water for 5 minutes and strained




Preparation

In a saucepan, bring to the boil the coconut milk. Add the beef strips, reduce the flame and let is simmer partially covered for an hour or until the beef is tender.

Add the curry paste, cardamom, mace and nam pla (or anchovy essence) and cook the curry uncovered for 15 minutes. Add the basil before serving.

Ingredients


1 oz of seedless dry chili peppers
1 oz of dry prawn
3 minced shallots
1 tbsp of fresh minced ginger root
1 tbsp of minced garlic
1 tbsp of peppercorns
1 tbsp of ground coriander
1 tbsp of ground cumin
1 tbsp of fresh minced coriander, including the leaves, stem and root
1/2 tbsp of Lao sauce
1 tbsp of ground lemon herb or 1 tbsp of grated lemon rind
2 tbsp of lemon juice



Preparation


Soak the chili peppers and prawn in hot water until they are tender, for about 20 minutes.


In the mixer, combine the chili peppers and prawn and the soaking liquid with the rest of the ingredients. Whip until it is reduced to a thick paste. Add more lemon juice if necessary.


...

Fried squid with curry powder, stir quickly to any otherwise squid will shrink hard unpalatable




fresh squid 1/2 kg.
spoon of curry
oil 3 spoon
soup 1/2 cup
salt 1/4 half of spoon
sugar 1/4 spoon
Onion 4 Ton.
Cayenne pepper 2 slices oblique grain
Pepper 1 / 4 tsp.
1 egg.
2 tablespoons milk.


Preparation

1. With curry powder and onion oil. Add enough boiling soup squid
2. Season with salt, pepper, sugar, egg, milk, stir to combine.
3. Add onion and red chili stir to combine again dip plate.

Prior to the food the most important thing is the freshness of ingredients. Especially fresh seafood, if not how to cook is not good. Today I have good knowledge. About choosing to leave each other squid.

Choosing the fresh squid. Squid must be hard bright eyes, whiskers stiff membrane will not tear. And ink can not flow out. One should also note that it is. Membrane bears a fresh fish, peel off easily. But in the absence of membranes and then. Try to catch the squid will not be soft soft decide if I did not live offline ...

He said that when you have delicious seafood to attack sheep themselves. Whether, if using shrimp, crab hanging hand to hand is not considerate. But Paul finished review here. Smells fishy hand pressure installed. A sheep that much that it will not wash off soap or scent, it should not be sticky feel no manual.



But not just edgy because the day has a good tip. That is a deposit. How to eliminate the fishy smell the tea simple tea preparation heated in lavatory. Hands down, and then managed to clear out any other conflict took a while to wipe with a dry cloth. Fishy smell will evaporate almost single ever.

Ingredients

4 cups of coconut milk

9 oz of brown sugar

3 lightly whisked eggs



Preparation




In a saucepan over medium flame, combine the coconut milk and sugar and cook stirring until the sugar is dissolved.
Remove from flame and allow cooling.


Whisk the eggs with the coconut milk mix and mix it well. Pass it through a fine strainer into 6 glass bowls. Cover each bowl with foil.


Place all the bowls in a covered container and pour the hot water in it until it reaches half the height of the bowls.


Place the container over medium flame to steam cook the custard for 30 minutes or until they are puffy and curdled.

Ingredients


1 tbsp of oil
2 large onions cut in segments
1/2 of beef
2 tbsp. of massaman curry
2 medium potatoes; peeled and diced
250 ml of water
2 cardamom pods
2 bay leaves
500 ml of coconut milk
2 tbsp. of tamarind concentrate
2 red chili pepper sheets
2 tbsp of brown sugar



Preparation





Heat the oil; fry the beef over medium flame in batches until it is well done. Let it drain on paper towels. Fry the curry paste for 1 minute while stirring it. Add the potato and onion and stir until they are well cooked.

Remove and set it aside. Pour the coconut milk and water and bring to the boil, reduce the flame and let it simmer uncovered for 10 minutes.

Place the beef, potato and onion in the saucepan. Add the cardamom, bay leaf, sugar and tamarind. Stir and let it simmer uncovered for 25 minutes until the beef is tender.

Remove the cardamom pods and bay leaf.
Add the peanuts and spread the chili peppers on top. Serve the dish with cooked rice.

Fried crab with curry powder, eggs, milk, and sweet.

1.Crab.
2.Fresh milk taste.
3. Egg.
4.Spring onion.
5. Cayenne pepper.
6. Onion.
7. Celery.
8.Thai chilli paste.
9.Sugar.


How to :


First came the crab claw hemispherical cutting done Sheep crust then cooked in boiling water. Put the cooked crab waiting for room to drain How to prepare ingredients bowl break eggs, add milk taste fresh basil fresh beat together chopped onion chopped onion chopped red pepper, cut Celery.


Grease the pan waiting for the hot oil. Add eggs prepared to not have to fry a few minutes to dry. Fried crab to put together. Add chopped vegetables and add the curry powder, sugar fried together. Finished dish with serving scoop.

        This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!


        This can be made with any fish. We recommend catfish, sea bass or salmon. Thai preference would be to gut and clean the fish, but leave the head on. You may of course prefer to remove the head, even to use fish fillets.



Ingredients

1 fish, about 1 lb

Rice wine (white wine will do fine)

plain flour

oil for deep frying

Sauce

3 tablespoons garlic, finely slivered

1/4 cup green jalapeno peppers, thinly sliced

1/4 cup red jalapeno peppers, thinly sliced

1/4 cup shallots, or other onions, thinly sliced

1/4 cup coriander/cilantro leaves, chopped

1/4 cup fish sauce

1 tablespoon palm sugar

1/4 cup fresh Thai basil leaves, chopped

3-4 sprigs young green peppercorn

Method

        Cut three or four slashes in the sides of the cleaned fish, and sprinkle with the rice wine. Dust liberally with the flour, and deep fry in hot oil until crispy.



        Meanwhile, in a saucepan or second wok add a little oil to the hot pan and stir fry the chilis and onions until fragrant. Add the fish sauce, and bring to a gentle boil. Stir in the sugar and continue stirring until the sugar is dissolved. Add the coriander leaves, and stir occasionally until the sauce is slightly reduced (about 5 minutes). Remove from the heat, and transfer to a sauce jug. Add the basil leaves when cool. Now put a few sprigs of peppercorn in the wok and fry gently for a few minutes, keeping them in tact. These peppercorns should be placed on top of the fish at serving.



        The fish, on a serving platter, and accompanied with a basket of sticky rice or Thai jasmine rice, and the jug of sauce is served with the usual Thai table condiments.



        In Thailand, diners break off small pieces of the fish with chopsticks and transfer them to their plate, make the morsel into a ball with a little sticky rice and dip it into the sauce before transfering it to the mouth with the right hand.


...

        Rice is so important to many Asian countries. In Thai, to have meal we say 'gin kow' which literally means 'eat rice'. In Thailand, rice is not a side dish, it is the central dish and all other things that you eat, support it. In a Thai meal, you generally eat more rice than anything else and it serves as the foundation for the food pyramid.


This rice and rice recipe is for the fluffy white rice that you see with 90% of Thai dishes.


The easiest way to cook rice is with a rice cooker. While the rice cooker's manufacturer will give you specific instructions, they always abstract to: Add rice. Add water. Push button. Wait fifteen to twenty minutes. Open lid. Eat.


This method of cooking it on the stove is nearly as easy, but may take a couple tries to learn how to make it perfectly.



2 Servings

1 1/2 cup water

1 cup rice - Thai long grain

The Measuring Cup Method:

        Put rice in a pot that is big enough to prevent boil over (over 1 1/2 quart). Rinse rice in cold water to clean it. The ratio of rice to water is usually one to one and a half. However, if it is a new crop which still has a lot of water content, use 10% less water. Some people like soft rice, some like hard rice. Add more water if you like softer rice.



The Knuckle Method:

        Add as much rice as you think you need. Rinse rice and add water a knuckle high--the water should come up one knuckle of you finger from the top of the rice. Surprisingly enough, this seems to work no matter how big your hands are.


        With the lid off, turn the heat on high until the water starts to boil. Then turn the heat to simmer and watch the pot until the water level reduces to just above the rice. The exact point you should be watching for is when some of the rice is above and some of the rice is below the water. If you miss that point, add a little more water and then let the water heat up before covering. Cover the pot and turn the heat down to the lowest heat available on your stove. It should take about 5-10 minutes until all the water is absorbed. Turn off the heat and keep the cover on until you are ready to serve it.


        If you are making rice for fried rice, reduce the water by 10% to get a firmer rice. It is easier to cook fried rice with firm rice because it is less likely to clump together, absorbs more seasonings and tastes better.


..

Tod Mun is a great dish for kids because it is protein packed. You can make a big batch and freeze them. The kids' sauce can be made without chili paste.


4 Servings

5 tablespoons vinegar

5 tablespoons sugar

1/2 teaspoon ground fresh chili paste

Combine vinegar, sugar and red pepper sauce together in a small bowl. Heat the mixture in microwave until all ingredients mix well, approximately 1 min. Add the sliced cucumber and mix well. Toast peanuts in a pan. Then crush peanuts into small pieces. Top it on the sauce. Refrigerate the sauce until Tod Mun is ready.

       My favorite! Tod Mun is eaten as a snack or appetizer in Thailand. But as with most appetizers, Tod Mun can be eaten with rice as a main course.



       For kids, omit the curry paste. My grandmother made Tod Mun without the curry paste for us when we were kids. She added ground white pepper instead.




3 Servings
1/2 cup vegetable oil
1 tablespoon sugar



Stack all the kaffir lime leaves and roll them tightly. Slice the roll of leaves into very thin strips. Slice green beans into cross-sectional pieces, 1/8 inch (1/4 cm.) thick.



       Mix all the ingredients, except for the kaffir lime leaves and green beans, in a bowl. Stir until the mixture becomes a paste with smooth and shiny consistency again. For some fish pastes, it takes 3 minutes to get the smooth texture. For other fish pastes, you may want to use a mixer on low power because you'll be churning it for 1/2 hour by hand. There's no way I've found to make sure that the fish paste is good before working with it. Then, add kaffir lime leaves and green beans and stir again to mix them in.



       In a flat bottom pan, heat up the oil on medium heat. Test the temperature by dropping a smaller piece of fish paste mixture in. When the oil is ready, the mixture should puff around the edge. Once the oil is hot enough, drop a tablespoonful in the pan. When the down side has cooked, use a spatula to loosen the tod mun, then flip the uncooked side down and push it down with the spatula to make it flat like a pancake. Flip again to get both sides brown. Drain or pat with paper towels to remove the oil. Serve hot with the sauce below.

Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food.


There are variations of laab, duck laab, chicken laab. Some people like my brother love to include a few pieces of liver in laab.


Component :

1 tablespoon toasted rice

1/4 shallot, thinly sliced

1-2 limes

1/2 lbs ground pork

1/4 tablespoon ground dried chili pepper

3 tablespoons fish sauce

5 sprigs cilantro, sliced

3 sprigs spearmint Optional

1 green onion, sliced Optional

Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it.


For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly.


Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.


Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.


Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.

.

Menu fied this court have all taste spicy, sour and sweet

4 Lobster (150 g).

Onion sliced 2 spoon.

2 tablespoons vegetable oil.

Palm sugar 2 tablespoons of broth.

1 tablespoon fish sauce soup.

Tamarind water 1 / 3 cup

2 tablespoons water or chicken broth.

Fry chopped garlic 1 tablespoon

2 tablespoons fried onions.

7 pieces of fried dried chili.

red pepper, chopped 1 seed.

Coriander for garnish.

1. Wash shrimp, peeled, tail in the cold. The black lines are removed, cut the onion in a skillet with nonstick skillet over medium heat until golden brown, add onion, brown sauce, tamarind water. Broth or water and chicken mixture and look thick. Add enough baked crabs.


2. Sprinkle with garlic sauce on a plate with fried onions, dried chillies, potatoes and chili. Serve decorated with fresh coriander.

          Popular in Thailand, yum pla dook foo is a quick salad appetizer, but is meaty enough to be a main course. It plays all the core flavors of Thai food against one another; sweet, sour, salty, nutty and spicy hot. This dish is far from the famous Thai curries and is very very Thai.

2 Servings

1/3 cup vegetable oil

3-5 Thai chili pepper, minced

1 teaspoon sugar

2 shallots, thinly sliced

1 lime

1/3 cup green mango

2 tablespoons fish sauce

1/2 lb catfish

1/4 cup cashew Optional

There are two ways of frying the cat fish.


The traditional way is to place the catfish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces. Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown.




I recommend that instead of the traditional method, you bake it first and then drain the juices and then fry the whole filet on medium low heat. As you are frying the filet, break it up with your spatula into very small pieces.




It takes a few minutes to brown all the pieces to be very crispy. Drain the cooked fish on paper towel.




Mince the chili pepper. Mix the minced chili pepper, sugar, fish sauce and lime juice together.



Slice the shallot thinly.



Peel and grate mango with a large hole grater. In Thailand, as in the pictures, people sliver the mango by first chopping along the length of the mango many many times so that the blade goes just a little below the surface and then cutting the thin pieces away.



If your cashews are uncooked, toast them in a pan until golden brown.




Mix all ingredients together and serve.

Main Ingredient

• Chicken 500 g.
  
  
• Coconut milk 500 g.
  
  
• Dried chilli 18 g.
  
  
• Galangal 6 g.
  
  
• Lemon grass 12 g.
  
  
• Shallot 25 g.
  
  
• Garlic 60 g.
  
  
• Coriander root 15 g.
  
  
• Kaffir lime skin 5 g.
  
  
• Pepper 6 g.
  
  
• Palm sugar 60 g.
  
  
• Shrimp paste 25 g.
  
  
• Coriander seed 8 g.
  
  
• Roasted peanut 20 g.
  
  
• Cumin 4 g.
  
  
• Chilli 100 g.
  
  
• Kaffir lime leaves 2 g.
  
  
• Fish sauce 10 g.
  
  
  
• Salt 10 g.

Cooking Method

Cut up the chicken and take aside

Pound the chilli mixture with dried chilli, galangal, lemon grass, shallot, garlic, coriander root, pepper, kaffir lime skin thoroughly, add roasted peanut

Roast coriander seed and cumin and pound thoroughly

Heat the pan and pour an amount of coconut milk, add chilli paste and fry until fragrant and shine, add spices and chicken and fry until done, add coconut milk and simmer with low heat until rather dried

Season with fish sauce, palm sugar and sprinkle with sliced kaffir lime leaves and chilli

Let's have fun to cooking with thai'food

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/pepperTo taste (1 servings)
  
  
  

Preparation

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.

Tips

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.

,,,,,

INGREDIENTS :

• Vegetable oil 1/4 cup
  


• Fresh yellow spur chili peppers 2 tbsp.
  


• Garlic, peeled and chopped 2 tbsp.
  


• Onion, peeled and sliced 1/4 cup
  


• Chicken, beef or pork, ground 8 oz.
  


• Phat thai noodles, soaked and drained 2 cups
  


• Fish sauce 1 - 2 tbsp.
  


• Granulated sugar 1 - 2 tsp.
  


• Oyster sauce 1 tbsp.
  


• Sweet basil leaves (bai horapha) 1/2 cup (4 servings)
  

Preparation


1. Pound together yellow spur chili peppers and garlic into a paste. If you do not have a pestle and mortar, you can use a food processor or a blender.



2. Place a large frying pan or wok on the stove and heat up the oil until almost smoking. Add the chili and garlic paste and fry quickly. Before the paste browns add onion.



3. Allow the onion to cook slightly, add the ground meat and stirfry, stirring constantly.



4. Add the noodles to the pan. You can use pasta such as cooked spaghetti or linguini as a substitute. Toss and mix well in the pan and season with fish sauce, sugar and oyster sauce.



5. When the noodles are well seasoned and have an almost uniform color, add the fresh basil leaves, toss and mix. Serve immediately.



Tips



Substitution: This dish can easily be made with pasta that you have available in your kitchen. All you need to do is cook the pasta "al dente", plunge it in cold water, drain and set aside to stirfry.



This dish is also a lunch favorite amongst Thais. It is a complete meal in itself with ingredients from all the food groups.


........

A wonderful dish of slow cooked pork ribs in a pineapple & wine sauce. The pineapple does more than flavour this dish, the acidity of the pineapple softens the ribs as they cook, so the meat practically falls off the bone. Mirin sake is a brand of japanese spirit, if you can’t get hold of it, use white wine.



Ingregdients

• 
  300 gms Pineapple
  


• 500 gms Pork Ribs
  


• 3 Tablespoons Oil
  


• 2 Tablespoons Light Soy Sauce
  


• 2 Tablespoons Oyster Sauce
  


• 3 Tablespoons White Wine Or Mirin Sake
  


• 2 Tablespoons Sugar
  


• 2 Tablespoons Ketchup
  


• 600 ml Water
  

Preparation



1. Clean the pork ribs, chop into 4-5cms pieces, if you don’t have a cleaver, get your butcher to do this.



2. Cut the pineapple into similar sized pieces.



3. Put the oil in a pan and preheat.



4. Fry the ribs just to brown the outside and make the fat a little crispy.



5. Put all the ingredients into a saucepan, bring to the boil, then simmer over a low heat until the water has reduced by more than half. This takes an hour or so.



.......

Saying this chicken is boiled is not the full story, it is first pan fried to get some flavour from the browning, then simmered slowly in a stock, and finally served up with a delicions spicy dark sauce. It’s healthy chicken but with an unhealthy taste!



Ingredients

• 500 gms Chicken Breast with Skin
  
  
• 1-2 Coriander Root
  
  
• 2-3 Garlic Cloves
  
  
• 1/2 Teaspoon Peppercorns
  
  
• 3 Tablespoons Light Soy Sauce
  
  
• 2 Tablespoons Butter
  
  
• 500 ml Water
  
  
• 1 Chicken Stock Cube
  
  

Preparation

Clean the chicken breast and add the light soy sauce.

Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes.

Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavour, not to cook the chicken.

Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer. Simmer until the water has reduced by half.

During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too.

Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.

Ingredients for Sauce

• 5 Chillies
  
  
• 1 Garlic Clove
  
  
• 1 Teaspoon Sugar
  
  
• 1/2 Teaspoon Salt
  
  
• 1 Tablespoon Dark Soy Sauce
  
  

Preparation

1. Mix chillies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.

2. You can spoon this sauce over the chicken, as I’ve done for the photograph, or if some of your guests don’t like spicy chilli, you can serve it as a side sauce.

...

1. 12 fresh Shrimp





2. 90 gram Dry Rice Noodle (3 - 5 m.m.)





3. 50 gram Fresh Bean Sprouts





4. 2 tablespoons Chopped (1") Green Onion





5. 6 tablespoons Fish Sauce





6. 6 tablespoons Oyster Sauce





7. 3 teaspoons Vinegar





8. 2 tablespoons Sugar





9. 2 Tablespoons Preserved Turnip





10. 2 Tablespoons Crushed Peanuts





11. 1 Tablespoon Paprika





12. 2 Eggs





13. 1 Teaspoon Red Chili (for Spicy lover)





14. 1/2 Lemon

Stir-Fried Rice Noodle with Shrimp Preparations

1. Soak the noodles about 30 minutes in room temperature water.





2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.





3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

......

Ingredients:

• Shrimps, peeled (other meat can be substituted)
  
  
• 1 crushed garlic glove
  
  
• Carrots
  
  
• Sliced onion
  
  
• Green onion
  
  
• Snow peas
  
  
• Roasted chili paste
  
  
• Fish sauce to taste
  
  
• 2 tbsp oil
  
  
• Chicken broth or water can be added in case the sauce is too thick.

Directions:

- In wok pan, put oil and then add garlic when the oil is hot

- Add chili paste (not much because it's sweet), stir until the chili paste mix well with oil

- Then add shrimps and a bit of fish sauce. Let them cook thur and remove the shrimps from the pan to prevent the shrimps to be overcooked. Please note: if you cook with other meat, you don't need to remove it

- Add carrots and stir until they cook half way and then add snow peas and onions and keep stirring

- Add fish sauce to taste and put the shrimps back to the pan. Stir (water/broth can be added if you like the sauce to be lighter)

- Add green onion and stir well.

- Remove from the heat and plaste it

Ingredients:

• Chicken or Beef, chucked
  
  
• 2 potatoes, quartered
  
  
• 1 medium onion, wedges
  
  
• 1/4 cup peanuts
  
  
• 1/2 cup pineapples, chucked
  
  
• 3 tbsps massaman curry paste
  
  
• 2 cup coconut milk
  
  
• 1/2 cup coconut cream
  
  

Directions:

• Pour coconut cream and curry paste into a large saucepan and heat at low heat to boil. Stir
  
  
• Add meat when you see the oil from the mix of coconut cream and curry paste is separated and float on the top at medium high heat.
  
  
• Pour coconut milk to curry sauce mixture
  
  
• Add potatoes, onions, pineapples, and peanuts when the meat is tender
  
  
• Keeping cooking until potatoes and onions are soft. Add fish sauce to taste
  
  

.

Ingredients:

• 2-3 tbsps vegetable oil
  
• Meat cut lengthways into 1/2” thick slices (chicken, beef, and pork can be used. Peeled shrimps, crab meat, and seafood can be replaced any meat)
  
• 1 glove chopped garlic
  
• Egg
  
• 3 cooked rice
  
• 1 tomato, cut into 8 wedges
  
• 1/4 cup sliced onion
  
• 2-3 tbsps 1” cut green onion
  
• 1 tbsp soy sauce
  
• 1 tbsp seasoning sauce
  
• 1 tsp oyster sauce
  
• 1 tsp sugar
  
  

Directions:

- In wok pan, add oil and then add garlic when the oil hot. After garlic turn light golden then put meat and stir.

- Add onion. Mix and cook for 1 minute.

- Break in the egg. Mix and cook until egg is well cooked.

- Add rice and the rest of the ingredients except green onion.

- Stir well and taste it. Add green onion and mix for last time.

- Serve immediately with cucumber slices.

- Side dish: it can be served with clear soup and fish sauce with chopped chili on the side.

Note: For spicy basil fried rice, add minced chili when you add the garlic. Ground beef or chicken or your meat of choice can be used. Add soy sauce, fish sauce, and oyster sauce and add ? cup basil leaves instead of green onion at the end.

Ingredients:

• 1 lb shrimps, peeled
  
  
• 1 crushed garlic glove
  
  
• Sliced green and/or red peppers (half each or one if you use one kind of pepper)
  
  
• Half medium onion, sliced
  
  
• Fish sauce, Oyster sauce, Soy sauce to taste
  
  
• 2 tbsp oil

Directions:

• - In wok pan, put oil and then add garlic when the oil is hot
  
  
• - Add shrimps, peppers, onions and keep stirring
  
  
• - Add all sauces to taste and remove it from the heat when the shrimps turn pink

Let's Go!