ingredtents :

1-2 tablespoons Thai tea

2 tablespoons sugar

1 cup hot water

Add sugar to a glass or cup. Put one tablespoon of Thai tea to a tea sock. Place the tea sock directly above the glass. Pour hot water into the tea sock. Set the tea sock aside. Stir until all the sugar is dissolved. Add ice.


If you like it hot, reduce the sugar by half. Drink hot.

Ingredients

2 lbs of live clams soaked in cold water

3 tbsp of peanut oil

3 sliced shallots

3 minced garlic cloves

3 green chili peppers

1 tbsp of chili sauce (optional)

1 tbsp of fish sauce

8 washed fresh basil leaves

2 minced red chili peppers to decorate

Preparation


Scrub the clams in the soaking water with a brush and the rinse them under a stream of cold water. Strain them and discard the ones that don't shut when touching them.


Cut the fresh green peppers (seedless) in three diagonal pieces each. Then, heat the oil at medium flame in the wok and saut? the shallot, minced garlic and green pepper for 1 minute.


Add the chili sauce and clams and increase the flame; continue cooking for 4 minutes, until the clams open, stirring every now and then with a wooden spoon.


Remove it from the flame and discard the clams that are still shut. Heat an earthenware dish on a burner or the oven or microwave oven.


Meanwhile, add the fish sauce and basil leaves, you should set aside the others to decorate.
Place the clams inside the dish and spread the minced red chili and the rest of the basil leaves.


Serve with white rice or fried Thai rice.

Cold coconut juice on a hot summer day is so refreshing. The young coconut is green outside and have soft white coconut inside. After you drink the juice, the bonus is the young coconut meat inside.

In Thailand, pregnant moms are encouraged to drink young coconut juice to make their baby's skin be soft and beautiful.

ingredtents :

1 young coconut

Use a big cleaver (use a meat cleaver, not a vegetable cleaver) to make a 'v' mark on the top. Pull it open and stick a straw in opening. After you enjoy the juice, split the whole coconut open and scoop out the white coconut. Use a spoon to scoop out the coconut. If you are having difficutly scoopying it out with just a spoon, your coconut is probably too old. A good one should have a consistency of a mazzarella.

Ingredients

1 lb of fish fillets

3 tbsp. of corn starch

1 tbsp. of fish sauce

1 whisked egg

1 oz of fresh coriander leaves

3 tbsp of red curry

1 or 2 minced red chili

4.5 oz of minced green beans

2 minced chives

125 ml of oil

Thai sauce

Preparation

Process the fish until it is very small. Add the corn starch, fish sauce, coriander, egg, curry paste and chili, processing everything for 10 seconds until everything is mixed. Place the mix in a container and add the green beans and chive and mix everything well.

Make flat patties with the mix. Heat the oil over medium flame. Fry the patties until they turn dark golden.

Drain well over paper towels and serve them immediately with Thai sauce.

Ingredients

1 lb of fresh prawn

1 oz of grated coconut

1 tbsp of shrimp paste

1 cup of coconut milk

1 cup of water

3 kaffir lime leaves

1 tbsp of brown sugar

2 fresh lime rinds

2 minced lemon herbs stem (the white section)

2 tbsp of minced red chili

2 tbsp. of tamarind concentrate

2 tbsp. of fish sauce

Preparation


Spread the coconut on a baking tray and toast it for 10 minutes at 302 F until it turns dark golden.
Peel the prawns; remove the intestinal thread but leaving the tail.

Wrap the shrimp paste in foil forming a small pack. Roast under the grill for 20 minutes on each side and mix the coconut milk and water in a pan at regular heat.

Right before it begins boiling, add the lemon herb, chili and lime leaves; reduce the flame and let it boil for 7 minutes.

Add the shrimp paste, tamarind, sugar and fish sauce and simmer for 8 minutes.

Add the prawns and cook them for 5 min until they turn pink. Serve with steamed rice and season them with coconut and thin and long strips of lime rind.

A sweet and warm dessert.


ingredtents :

3 tablespoons sugar

1 cup sticky rice flour

1 pinch salt

1/2 cup hot water

1/3 cup coconut milk

Pour 1/2 cup of hot water into sticky rice flour and knead until a dough is formed. The dough shouldn't stick to you hand. Add more flour or hot water as needed. Bring a pot of water to boil. Use plenty of water. It is similar to cooking pasta. Pinch off the dough and roll it into a small ball in your palms. Drop the ball into the boiling water. The dough will start rising to the top when it is cooked. Remove the floating balls and put them into two small cups. If you feel creative, try rolling the dough into different shapes.


Combine sugar, coconut milk and salt together. Heat the mixture up on stove top or microwave. You just want to warm up the mixture and dissolve the sugar.


Add coconut milk mixture to the cups. Serve hot.

This is one of the best 10 minute dinners I can imagine.

ingredtents :

1/2 lb White pork sausage

vegetable oil

1 teaspoon sugar

1/4 onion

1-2 limes

1 tablespoon fish sauce

10-15 sprigs cilantro

2-4 Thai chili pepper Optional

Slice the sausage into thin slices, just bite sized. Even though the sausage is cooked, I pan fry it too. The amount of onion that you add should be equal to the amount of meat. Slice the onion as thin as you can. Mince cilantro and Thai chili into pieces. Set aside a few sprigs of cilantro for a garnish. Put the onion, cilantro, chili, fish sauce, peppers, meat and sugar in a bowl.



Add 3/4 of the lime and taste. Depending on how sour and how juicy your lime is, you might not need another one. If you need it, keep adding just a little. This dish should taste a little hot, and well balanced between the lime and the fish sauce. There is some salt in the sausage, so be careful with adding much fish sauce. Serve warm or cold.

Sticky Rice is a core ingredient of thai desserts and northeastern thai food. Here's how you make it easily.


ingredtents :

2 tablespoons sugar

1 cup sticky rice

2 pinches salt

1 cup coconut milk

The Traditional Method Using a Steamer:

Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.



The Microwave Method:

I learned this method from my friend who has mastered microwave cooking to such a high level of proficiency that she has earned the title 'the microwave queen'.


Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. I have tried this method without soaking the rice first and it was disastrous. The rice was undercooked and inedible. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I recommend using a non-plastic container because you may melt the plastic in the microwave. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.


Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.



Putting it together:

Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.

Ingredients

2 large eggplants

1 oz of dry shrimp

2 tbsp of minced coriander

Dressing:

2 sliced shallots

3 tbsp of lime juice

2 minced chili peppers

3 tbsp of Thai fish sauce

1 tbsp of sugar

5 tbsp of water

Preparation

Preheat the oven to medium temperature. Place the eggplants on a baking sheet and when the oven is hot cook it for 35-40 minutes.

Meanwhile, heat the pan and roast the shrimp for 3 minutes stirring with a wooden spoon to brown them evenly.

Remove it, let it cool and crush the shrimp in a mortar or processor.
When the eggplants are ready, place them inside a plastic bag and let it warm.

Then peel them and chop them in large pieces to arrange them in a dish. Then place the dressing ingredients in the pot and take them over medium flame for 2 minutes. Remove it and pour it over the eggplants.

Add the shrimp and coriander and mix well, let it cool to room temperature for a few minutes and serve.

You can use this dish to serve with any type of meat, poultry or fish.

Thai Tea is a real favorite in Thailand. When you buy Thai Tea on the street, you normally get it in a small plastic bag with a straw. Since it's very easy to make it just like you find in Thailand, you can avoid paying $3.50 to Starbucks.




ingredtents :

1-2 tablespoons Thai tea

1 tablespoon sweet condensed milk

1 tablespoon sugar

1 teaspoon milk

1 cup hot water

Add sugar and sweet condensed milk to a glass or cup. Put one tablespoon of Thai tea to a tea sock. Place the tea sock directly above the glass. Pour hot water into the tea sock. Set the tea sock aside. Stir until the sugar and sweet condensed milk are dissolved. Add ice and top the tea with milk.



If you like it hot, reduce the sugar and sweet condensed milk by half. Drink hot

Ingredients

1 lb of long grain rice (cooked)

11 oz of chopped chicken

125 ml of corn oil

1 cup of washed and strained basil leaves

3 sliced shallots

2 garlic cloves sliced thin

1 minced red chili peppers (seedless)

1 tbsp of onion

2 tbsp of Thai fish sauce

Salt to taste

Preparation


Place the oil in a wok over medium flame, then add the basil leaves ad fry them for 1 - 2 minutes. Remove them with the skimmer, do not turn off the burner and place them on paper towels.


Place the shallot in the wok and move the container from the handle for 3 minutes. Remove the shallot leaving the container on the burner and place the vegetable on paper towels with the skimmer.


Then, leave 2 tbsp of oil in the wok and saut?, always moving the container, the garlic and chili for 1 min. Then add the chicken and saut? it over strong flame for 5 min or until it is cooked.


Add the rice and onion and saut? always moving the container for another 5 min. Then add the sauce and salt if necessary.


Then add half of the basil. Mix with a spoon and place the preparation in the dish. Sprinkle the rest of the basil and deep-fried shallot.

Ingredients

2 cups of Chinese style rice

1 minced garlic clove

3 minced chili peppers

5 oz of small, sliced mushrooms

1/2 diced red sweet peppers

1/2 tbsp of sugar

1 tbsp of minced onion

3 tbsp of soy sauce

15 Thai basil leaves

2 tbsp of peanut oil

Preparation


Heat the oil in a wok over high flame and fry the garlic and peppers until the garlic turns golden. Then add the mushrooms and onion, cook them for 3 minutes while moving the wok in circles.


Then, add the rice, pepper, sugar and soy sauce, stirring constantly until the ingredients are hot, about 4 minutes. Add the basil leaves and continue moving for another 5 seconds. Serve.


It will yield enough for 4 accompaniments and you can serve it with chicken, cheese lentil meatballs, fish with coconut sauce, etc.

If you are artistic or have kids, try this dessert. It is loaded with fun. You will need imagination and delicate fingers besides small paint brush (brand new) and food coloring.


ingredtents :

1/2 cup sugar

1 cup hulled mung beans

1 package gelatin

4 cups coconut milk

2-3 bamboo skewers

Boil mung bean in water until tender, almost paste like. Add coconut milk a little at a time. Stir in sugar. Use low heat. The paste should be smooth with no visible bean kernel. Let cool before handle.


To make gelatin, follow the instruction on the package.


Take a small amount and shape into fruits and vegetables. Stick your fruit or vegetable on the skewer for easy handling. Add color with your brush. Dip in gelatin to seal the color. Let the gelatin set before removing from the skewer.

Ingredients

2 whisked eggs

8 cups of long grain rice

1 lb of small, peeled and cooked shrimp

4 tbsp of tomato puree

4 tbsp of Thai fish sauce

4 tbsp of onion

1 minced green pepper

1 minced red pepper

1 lb of minced pork

4 cloves of garlic

2 tbsp of oil

Preparation


Heat the oil in a large pan or in a wok, add the pork and garlic and fry it stirring with a wooden spoon until the meat is browned, about 5 - 7 minutes.


Add the peppers, chives, fish sauce, tomato puree, shrimp and rice and mix well with a wooden spoon for 3 minutes over medium flame.


Pour the whisked eggs on top and mix lightly. Cover and cook for another 3 minutes, stirring once or twice.