Todman Kao Phod

Corn is a staple used widely throughout Thailand, whether it's sold by streetside vendors that cook it on a charcoal grille, added to ice cream (really!) or spooned onto pizza. Here's an enjoyable fried corn snack, which would most likely be served with a sweet chile sauce for dipping. This is a vegetarian recipe.

Ingredients:
2 cups fresh corn (about 4 ears)
1 egg
1/4 cup sliced long green beans
1 tbsp kaeng kua curry paste
2-3 tbsp rice flour
2 tbsp thin (light) soy sauce
1 tsp salt
2 cups vegetable oil
3 tbsp wheat flour

Method:
Blend all ingredients (except vegetable oil and wheat flour) and knead to a uniform texture. Form the dough into 1 inch thick balls, flatten slightly, roll in the wheat flour, and fry in hot vegetable oil. Remove from oil when golden brown, let excess oil drip onto a paper towel, serve and enjoy.

Khanom Tua Baep

Ingredients:
◦250 g. glutinous rice flour
◦200 g. mung beans
◦2 tbsp sugar
◦2 tbsp roasted sesame
◦1 tsp salt
◦200 g. scrape coconut fruit
◦1 cup concentrated pandanus juice

Preparation:
◦Soak mung beans for overnight or soak its in warm water for about 4 hours.
◦After steam its for 30 - 50 minutes.
◦Steam scrape coconut fruit for 5 minutes.
◦Add mung beans, scrape coconut fruit which has been steamed and 1 tsp. salt then mix its together.
◦Place its on the plate.
◦In the bowl, put the glutinous rice flour in there, add pandanus juice little by little as you knead it.
◦Mold it to 1.5 inch ball.
◦Boil the dough ball when it float to the top then dip it up.
◦Next, put its into cold water. (for easy to form the dough)
◦Flatten it out and then place the filling in the center.
◦Fold the dough over and pinch it closed at the edges.
◦Garnish with some more mixed mung beans.
◦Mix sugar, roasted sesame and salt together.
◦Now, ready to serve.


Refer http://www.thaifoodstyle.com

Tab Tim Grob (Red Rubies)

Ingredients
1 cup water chestnuts
1/2 tapioca flour
1/2 cup sugar
3/4 cup jasmine essence water
3/4 coconut milk
red food colouring
crushed ice

Directions
1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2. Slice the water chestnuts in dice shape and soak in the red food colouring and stir until bright red.
3. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
4. Put the flour in a plate and add the water chesfnuts and shake so the pieces become well coated.
5.Heat 5 cups of water to the boil, add the water chesnuts. It will float when cooked and look like rubies. Drain and plunge in cold water immediately.
6. Serve a little water chestnut into dessert dishes, add syrup, coconut milk and ice

KAI PHAT BAI KRAPHRAU

INGREDIENTS :
- Vegetable oil 5 tbsp.
- Yellow spur chili peppers, chopped 2 - 3 tbsp.
- Garlic, peeled and chopped 1 - 2 tbsp.
- Skinless and boneless
- chicken thigh, ground or sliced 1 lb.
- Black soy 1 tbsp.
- Fish sauce 1 - 2 tbsp.
- Granulated sugar 1 - 2 tsp.
- Holy basil leaves , (bai kraphrau) 1/2 cup
(4 servings)

1. Heat oil in a wok or regular frying pan until it almost smokes.
2. Add chopped chili and chopped garlic to the pan and stir quickly to create aroma. Be careful not to burn them.
3. Just before the garlic browns, add the chicken and stirfry continuously. Once the chicken is cooked and the liquid from the chicken is reduced slightly, add the black soy to give this dish color and season with fish sauce and sugar. Continue to stirfry then allow the seasoning to seep into the chicken.
4. The above process should only take a few minutes since it is essential that you cook this dish on a high heat at all times. Before taking off the heat add Thai basil leaves, toss in the pan and serve immediately.

Tips
This dish can be made with any kind of meat as well as seafood. It is a standard dish eaten in Thailand for lunch, served over steamed rice.

Refer : www.thaicuisinerecipe.com

Pla pad tao-si

Thai Recipe Ingredients
* 350 grams fish fillet
* 1 teaspoon black bean sauce
* 1 tablespoon minced garlic
* 1/4 cup red+green chili pepper, cut into well pieces
* 1 onion, cut into well pieces
* 1/4 cup carrot, sliced
* 1 tablespoon soy sauce
* 1/2 teaspoon sugar
* 1 teaspoon corn starch, dissolved in 2 tablespoons water
* cooking oil

Thai Food Preparations
1. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Then add fish fillet and black bean sauce. Stir until the fish is almost cooked.
2. Add chili peppers, onion and carrot. Season with soy sauce and sugar.
3. Stir for a few minutes then add corn starch (already dissolved in water). Stir until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Serve immediately with hot steamed rice.

Refer : www.ezythaicooking.com

Kao Moo-dang

Ingredients
800 grams pork, cut into 1 1/2" thick x 8 " long
2 tablespoons chinese cooking wine
2 tablespoons sesame oil
1 tablespoon sugar
1/2 tablespoon salt
1 1/2 tablespoons black soy sauce
2 tablespoons soy sauce (light)
3 tablespoons tomato sauce (or ketchup)
2 eggs , boiled, shelled and cut into well pieces
1/4 cup tapioca flour, dissolved with water
coriander leaves (for garnishing)
fresh vegetables ( sliced cucumber and scallion)

Preparations
1. Wash the pork in clean water, remove and drain. Marinade the pork with chinese cooking wine, sesame oil, sugar, salt, black soy sauce, soy sauce, tomato sauce. Stir until all ingredients mixed well and let marinated for 2-3 hours.
2. Heat a wok over medium heat. Add the pork (with marinated sauce), occasionally stir, and let simmer for at least 5-10 minutes.
3. Transfer the pork to the oven. Bake it in the oven (medium heat) for 30 minutes.
4. Remove the pork from the oven. Slice the pork into well pieces and then transfer to a serving plate.
5. To make the red sauce : Heat a wok over medium heat. Add 1 cup of water with the left over marinated sauce (after simmering). Wait until boiling, then pour in tapioca flour (dissolved in water). Stir until the sauce gets thick.
6. Before serving, dress the BBQ pork with red sauce. Garnish on top with coriander leaves, serve with boiled egg, hot steamed rice and fresh vegetables (sliced cucumber, and scallion).

Miang Tuna

Miang Tuna (Seared Herb-crusted Tuna in Pandanus Leaves)
1 ½ teaspoon nam pla
1 ½ teaspoon lime juice
1 ½ teaspoon rice vinegar
¼ pound tuna steak, cut into 6 by 1 ½ inch pieces
1 tablespoon uncooked rice, roasted and ground (See khao khua)
¼ cup jasmine rice, cooked
3 scallions, cut into 1 inch pieces
1 tablespoon garlic, chopped
¼ teaspoon ground black pepper
2 slices lime
1 teaspoon pandanus leaves, shredded
6 pandanus leaves, cut into 1 by 3 inch pieces
6 small wooden skewers
vegetable oil for deep-frying

Combine nam pla, lime juice and vinegar in a bowl and add the tuna pieces. Add ground rice, jasmine rice, scallions, garlic and pepper. Squeeze the juice from two lime slices onto the tuna and add the shredded pandanus leaves. Leave the mixture to marinade for one hour.

Wrap each piece of tuna in a piece of pandanus leaf. Thread onto a wooden skewer. Deep-fry the tuna skewers in plenty of vegetable oil for about 10 seconds.

For the Sauce:2 cups tamarind water
1 cup nam pla
½ cup palm sugar

Mix all the ingredients together and simmer over low heat until it thickens. Allow to cool.

For the Condiments:1 teaspoon lime, sliced
1 teaspoon shallots, sliced
1 teaspoon ginger, sliced
10 peanuts, roasted
10 dried shrimp, fried
6 pork rinds, fried
6 fresh betel nut leaves

Unwrap the tuna pieces. Place each on a betel nut leaf. Put a little bit of each condiment on the tuna. Pour on a teaspoon of sauce. Eat in one mouthful.

Refer http://www.panix.com