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

Kai pad ta-krai

Thai Recipe Ingredients
* 300 grams chicken, cut into well pieces
* 2 red chili peppers, sliced diaganally
* 8 - 10 chilies
* 3 red shallots
* 1 tablespoon garlic
* 1/2 cup sliced lemongrass
* 1/2 cup kaffir lime leave, finely sliced
* 1 tablespoon oyster sauce
* 2 tablespoons fish sauce
* 1 tablespoon sugar
* coriander leaves (for garnishing)
* cooking oil

Thai Food Preparations
1. Grind garlic, red shallot, lemongrass (1/3 cup), chili and kaffir lime leaves (1/3 cup) in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat oil in a wok over medium heat. Add chili+garlic mixture (prepared in 1st step). Stir until golden and aromatic. Then add chicken and continue stirring until nearly done.
3. Season with fish sauce, oyster sauce and sugar. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Sprinkle with sliced kaffir lime leaves, sliced lemongrass and red chili pepper. Garnish on top with coriander leaves and serve immediately with hot steamed rice.ี

Refer : www.ezythaicooking.com

Tod Mun Goong

Ingredients
250 grams medium-sized shrimps, cleaned, shelled and deviened
50 grams pork fat
2 teaspoons sugar
3 tablespoons fish sauce
2 teaspoons white pepper
3 cups oil for deep frying
sweet plum sauce (dipping sauce)

Preparations
1. Place all the ingredients in food processor and blend till form smooth paste.
2. Pour the breadcrumbs in a plate. Then use a tablespoon to form small (2" wide, 1/2" thick) patties of prepared shrimp mixture and put it in the breadcrumb plate, flip it upside down with care until all patties coated with breadcrumbs.
3. Heat oil in a wok over medium heat. Wait until hot, then deep fry till golden brown and cooked thoroughly. Remove and drain.
4. Transfer to a serving plate. Serve immediately with fresh vegetable and sweet plum sauce.

Kang Liang Goong Sod

Ingredients
350 grams prawns, cleaned, shelled, and deveined
1 cup babycorn, sliced
1 cup any fresh vegetables, cut into well pieces
1/2 cup sweet basil leaves
4 cups vegetable stock or water
Ingredients : Spice Mixture
12 pepper corns
12 shallots
1 tablespoon shrimp paste
1/2 cup dried shrimp
2 tablespoon fish sauce

Preparations
1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.
5. Transfer to a serving bowl and serve immediately with hot steamed rice.

Kang jeud look-rok

Thai Recipe Ingredients
* 200 grams pig chitterling (small intestines of a pig)
* 5 - 8 medium-sized shrimps, cleaned, shelled and deviened
* 250 grams minced pork
* 5 - 7 eggs
* 5 cups soup (or water)
* 1 tablespoon minced garlic
* 1 tablespoon finely chopped coriander root
* 1/2 teaspoon ground pepper
* 2 tablespoons fish sauce
* 1 teaspoon fried garlic
* chopped scallions, coriander leaves, chopped chinese celery (for garnishing)

Thai Food Preparations
1. Prepare Look-Rok by cleaning pig chitterling both inside and outside. Then soak with vinegar for 5 minutes in order to remove unwanted smell. Then pour in the water in order to check whether there is any crack. If there is any crack (water leaks out), then cut it out. Finally bind chitterling tightly one side.
2. Pour beaten egg in the prepared chitterling then bind it. Check again whether there is any leak or not.
3. Heat water in a pot over low heat. Add the prepared chitterling. Boil until the beaten egg is done. Remove and wait until cool down. Cut into 1.5 cm thick, and cross cut the upper and bottm side.
4. In a big bowl, mix together minced garlic, chopped coriander root, ground pepper and minced pork. Let marinate for at least 15 minutes. Then knead into small pieces of round shape (pork balls).
5. Heat soup (or water) in a pot over medium heat. Add pork balls, and shrimps then season with fish sauce.
6. Add prepared Look-Rok. Stir until all ingredients mixed well. Remove from heat.
7. Transfer to a serving bowl. Sprinkle with chopped scallion, coriander leaves, chopped chinese celery and fried garlic. Serve immediately with hot steamed rice.

Refer :www.ezythaicooking.com

Tom Ma-ra Yud Sai Moo-sub

Ingredients
2 bitter gourds (momordica)
300 grams ground pork
1 tablespoon minced garlic
2 coriander roots, finely chopped
2 tablespoons soy sauce
2 teaspoons oyster sauce
2 teaspoons sugar
3 shitake mushrooms, sliced into well pieces
1 carrots, sliced into well pieces
salt (to remove bitter taste from bitter gourd)
3 cups chicken stock (or water)
white pepper powder
coriander leaves (for garnishing)

Preparations
1. Clean the bitter gourds and cut into pieces (2" length). Scoop out the seed and the inside part. Sprinkle the salt inside and outside part of the sliced bitter gourds. Leave it for 10-15 minutes, then wash with clean water.
2. In a medium-sized bowl, add ground pork, garlic, coriander roots, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp). Knead until all ingredients mixed well. Then stuff the ground pork inside the sliced bitter gourd.
3. Heat chicken stock (or water) in a pot over medium heat. Add stuffed bitter gourds, shitake mushrooms, carrot, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp). Wait until boiling then turn down the heat to low level. Let simmering for at least one hour (the longer time the better taste, recommend 1-2 hours).
4. Remove from heat and transfer to a nice bowl. Sprinkle with white pepper powder and garnish with coriander leaves. Serve immediately with hot steamed rice.

Tom Yum Gung

Tom Yum is a spicy soup made from chilli, lime leaves and lemon juice, 'Gung' is the shrimp form of this soup. 'Tom Yum' is what people think of when they think of Thai food, it is the poster dish you must learn to cook to be able to say you cook Thai food. In the North East it's common to eat 'Tom Yum' made from chicken, it can also be made from pork or even fish.

Ingredient
for 2 People
150 gms Shrimp
250 ml Water
30 gms Galanga
30 gms Lemongrass
20 gms Kaffir Lime leaves
25 gms Bird Chilli
1 Sprig Coriander
1 Tablespoon Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Teaspoon Tom Yum Paste
1 Teaspoon Chilli Paste
2 Tablespoon condensed milk
Serve With
Hot Fragrant Rice

Preparation
1. Clean the shrimp and remove the black thread (the intestine) from the shrimp by cutting it down the back.
2. Slice the galanga and lemongrass, into short 3cm pieces and pound it in a mortar to break out the flavours.
3. Put the water in pan bring to the boil.
4. When the water is boiling add the galanga, lemongrass, kaffir, salt, and Tom Yum Paste, and wait for it to come back to biling again.
5. Add the shrimps in cook for 2 minutes.
6. Break the chillis into a mortar and pound them for a few moments to a pulp, add to the soup.
7. Add the fish sauce, lemon juce, chilli paste and condensed milk to the soup.
8. Turn off the heat and add the coriander leaves, serve hot.

Tom yum po-tak ta-lay

Thai Recipe Ingredients
* 100 grams green mussel, cleaned
* 100 grams crab, chopped into small pieces
* 80 grams red sea bass , sliced
* 80 grams squid, scored and sliced
* 80 grams medium-sized shrimps, cleaned, shelled and deviened
* 1/4 cup mushrooms, peel black skin and cut in half
* 2 tablespoons galangal, sliced
* 2 tablespoons fish sauce
* 3 tablespoons lime juice
* 5-10 chillies, crushed
* 2 lemomgrass, sliced 2 inch long and crushed
* 3 kaffir lime leaves, shredded
* 1/2 cup basil leaves
* 2 cup vegetable stock or water
* coriander leaves (for garnishing)

Thai Food Preparations
1. Heat vegetable stock or water in a big pot. Wait until boiling, add lemongrass, galangal and kaffir lime leaves then wait for another 5 minutes.
2. Add green mussel, crab, red sea bass, squid, shrimps and mushrooms in the boiling water for 4 minutes or until all ingredients cooked.
3. Add basil and fish sauce, lime juice, crushed chilies. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves and serve immediately with hot steamed rice.


Refer :www.ezythaicooking.com

HOT AND SOUR CURRY WITH SHRIMPS + ACACIA OMELETTE

Ingredients
The medium shrimp 8-10 (cleaning, shell).
200 g fish muscle.
Chilli beef 4 tbsp.
Makamepiik water 4 tbsp.
Fish sauce 3 tbsp.
Sugar 1 tsp.
Lime juice.
1 Chaam grip.
3 egg foam (used for making omelette Chaam).

How to do step by step.
1. The fish to meat cooked in boiling water to scald. Then fish out the meat to be soft ground (if the bone is removed as well), then the fish meat to pound the mortar into the chili as well Chilli beef Are prepared to bring forth the next step.
2. Boil water in pot wait until boiling. Add chili is mixed with meat, fish Chilli beef (Step 1) Wait until boil seasoning with fish sauce, tamarind water and sugar.
3. Chaam add shrimp and omelet. (How to make omelette Chaam see below), wait until boiling kang som again if power is off like sour lemon water may be added. When seasoning as needed and then get put cup. And serve immediately with hot cooked rice.

How to make omelette Chaam:.
1. Chaam clear, clean and cool to take out a leaflet. Split a length of approximately 1 inch.
2. The egg to the strike and put in bowl. People yolk and egg white together. Then add the split Chaam already. People to re-Chaam and eggs and mix well.
3. Set in the oil pan on a medium fire. Add eggs and fry into Chaam. Wait until well cooked yellow. Turn off the light and bring it to drain oil. Split a small square. And used in cooking with kang som. Eat with chili or any other time.

Pla meuk pad kai kem

Thai Recipe Ingredients
* 350 gram squid, cleaned and cut into well pieces
* 3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]
* 1 spring onion, cut into 1" length
* 1 red chili, cut diagnally
* 5 garlic cloves, minced
* 2 tablespoons oyster sauce
* 1/2 tablespoon fish sauce
* 1/2 tablespoon soy sauce
* 1 teaspoon sugar
* 1 tablespoon roasted chili paste
* 1/4 teaspoon pepper powder
* cooking oil

Thai Food Preparations
1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.
2. Heat oil in a wok over medium heat. Add garlic and stir fry until golden. Then add spring onions and squid.
3. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.
4. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.
5. Transfer to a serving dish. Garnish with sliced red chili and serve immediately with hot steamed rice.

Refer :www.ezythaicooking.com

Koong Pad Kra-Tiam

Thai Recipe Ingredients
* 400 grams of Cleaned Prawns
* 1 tablespoon minced coriander root
* 3 cloves garlic, crushed
* 2 1/2 teaspoons fish sauce
* 1/2 teaspoon ground pepper
* 2 teaspoons brown sugar
* 2 tablespoons oil for frying

Thai Food Preparations
1. Mix together, garlic, fish sauce, sugar, pepper, coriander root and cleaned prawn, then leave to marinate for 15-25 minutes.
2. Heat oil in a wok over medium heat. Add prawns and their marinade, then stir-fry for 2-4 minutes or until the color turns to white. (Tip : to get the best taste of prawns, it must not be over cooked.)
3. Transfer to a serving dish. Garnish with sliced tomatoes and cucumber, then serve immediately.
(For 2 Serving).

Fried Fish with Tamarind Sauce

Fried Fish with Tamarind Sauce Ingredients

1. 1 fish (any meaty white fish) weight 400-500 grams

2. 1 tablespoon tamarind

3. 3 tablespoons sugar

4. 1 shallot, coarsely chopped

5. 2 cloves garlic, coarsely chopped

6. 3 sprigs coriander

7. 2 tablespoons fish sauce

8. 3 red or yellow chilies

Fried Fish with Tamarind Sauce Preparations

Fried Fish: 1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate. TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350?F for 10 minutes.

Topping Sauce: 1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.

2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.

3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.

Gai Toon Sauce King

Ingredients
6-8 pieces of chicken drumsticks or thighs
350 grams ginger, sliced
350 grams carrot, cut into well pieces
1/2 onion, cut into well pieces
100 grams scallion, chopped
3-5 chilies, chopped
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons cooking wine
1 tablespoon sugar
2 cups water
cooking oil
coriander leaves (for garnishing)

Preparations
1. Heat oil in a wok. Wait until hot then add the chicken. Fried until nearly cooked then remove and drain.
2. In a big pot, heat water until hot. Add soy sauce, oyster sauce, sugar, cooking wine. Stir until all mixed well.
3. Add fried chicken, ginger, onion and carrot. Wait until boiling, then turn down the heat to low level. Simmer for at least 30 minutes.
4. Add scallion and chilies. Leave it for 3 minutes then remove the pot from heat.
5. Transfer stewed chicken to the serving plate. Garnish with coriander leaves and fresh scallion. Serve immediately with hot steamed rice.

Tom Yam Por Tak

 

Ingredients :1/2 swimming crab, choped in pieces
1/4 cup red sea bass , sliced in pieces 1/2 inch thick
1/4 cup squid, scored and sliced in pieces 1/2 inch length
1/4 cup shrimps, shelled and deviened
1/4 cup mushrooms, peel black skin and cut in half
1 lemom grass, sliced 1 inch crushed
2 kaffir lime leave, shredded
1/2 cup holy basil
1 1/2 cup chicken stock

Seasoming sauce ingredient
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoom hot chillies crushed

Cooking InstructionsBring chicken broth to a boiling pot, pour water over a medium heat and un cover. When boiling reduced to low heat for 30 minutes and remove bubbles. Add lemongrass, galanga and lime leaves until boiling for 5 minute. Add swimming crab,red sea bass, squid,shrimps and mushrooms and let it boil for 3- 5 minutes.Add holy basil and all seasoning sauce ingredients. When serve, lift into a serving bowl.

 

This Thai recipe serve 2

Panaeng Moo

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
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.

Tom klong pla krob

Thai Recipe Ingredients
* 250 grams smoked dry fish (or fresh fish fillets)
* 2 tablespoons tamarind concentrate
* 3 dried chilies, sliced
* 3 tablespoons fish sauce
* 3 - 5 red shallots, grilled and smashed
* 2 lemongrasses, cut into 2" long and smashed
* 50 grams tomatoes, cut into well pieces
* 1 teaspoon sugar
* 8 pieces of sliced galangal
* 5 kaffir lime leaves
* 1/2 cup holy basil
* 2 cups soup (or water)
* tamarind leaves (for garnishing)


Thai Food Preparations
1. Heat soup in a pot over medium heat. Add galangal, lemongrass, and red shallot. Wait until boiling, then add smoked dried fish (or fresh fillets).
2. Season with tamarind conentrate, fish sauce and sugar. Then add dried chili, tomato, holy basil and kaffir lime leaves. Wait until the soup boiling again, then stir until all ingredients mixed well. Remove from heat.
3. Transfer to a serving bowl. Sprinkle with tamarind leaves. Serve immediately with hot steamed rice.

Refer :www.ezythaicooking.com

Kang phed ped yang

Thai Recipe Ingredients
* 1 cup eggplant, cut into bite-sized pieces
* 1/2 teaspoon salt
* 2 tablespoons fish sauce
* 1/2 cup water (or chicken stock)
* 1 1/2 tablespoons vegetable cooking oil
* 3 tablespoons red curry paste

Thai Food 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.

Refer From www.ezythaicooking.com

Kang som pae-sa pla

Thai Recipe Ingredients
* 2 tablespoons hot and sour curry paste
* 2 cups water mimosa (or any vegetable)
* 1 fish (any meaty white fish) weight 400-500 grams
* 2 teaspoons palm sugar
* 2 tablespoons fish sauce
* 3 tablespoons tamarind concentrate
* 3 cups soup (or water)
* fresh vegetables (string bean, baby corn, cabbage, etc. )

Thai Food Preparations
1. Wash the fish in clean water. Remove inside parts and cut the fish into well pieces.
2. Heat soup (or water) in a pot over medium heat. Wait until hot, add hot and sour curry paste and stir it.
3. Wait until the soup is boiling again, add fish into the pot. Leave and do not stir it until nearly done, otherwise the soup will have bad smell. Then season with sugar, fish sauce and tamarind concentrate. (If you do not want to boil the fish, you can fry it and put in the soup instead)
4. Add prepared vegetables and wait until the soup is boiling again and the vegatables done. Remove from heat.
5. Transfer to a serving bowl. Serve immediately with hot steamed rice.

Refer :www.ezythaicooking.com

Steamed Curried Fish

Ingredients five cabbage leaves, cut into tiny items
three hundred grams snapper fillet, cut into skinny items
3-4 kaffir lime leaves, sliced thinly
one tablespoon rice flour
ten coriander leaves
a pair of contemporary chilies, sliced thinly
a pair of tablespoons red curry paste
a pair of teaspoons sugar
one will coconut milk
2 eggs
one teaspoon fish sauce

Method1. Pour one cup coconut milk during a mixing bowl (separate 1/4 coconut milk for topping) , and add red curry paste, keep stirring till mixed well.

2. Add fish into a combination, stir till the mixture quite thick. Then add egg, fish sauce and sugar and stir well.

3. Heat water during a pot over medium-high heat, add chinese cabbage into boiled water and look ahead to three minutes. take away hot water and rinse in cold water.

4. Squeeze cabbage ( to bring water out ), place them at rock bottom of every banaleaf cup (small cup will be used instead), fill the cup with spice mixture and steam for half-hour.

5. Add rice flour into coconut milk that's separated for topping, then combine well and place in microwave for one minute.

6. when half-hour or the mixture is cooked, garnish every cup with coconut cream, coriander leaves, chili and kaffir lime leaves. Then steam for one more three minutes, and then take away from the steamer to the serving dish.


(2 Serving)

STEWED PORK AND EGG WITH FIVE SPICES

Ingredients
Be it pork 400 g (split length 2 "thick and 1").
3 egg foam.
3 from coriander.
Cisco stops that white 3 tbsp.
Cisco stops that black 1 tbsp.
Sugar 4 tbsp.
Pot-stewed powder 1 / 2 tablespoon.
3 garlic break lobe.
Pepper seed 1 tsp.
Vegetable oil 1 tbsp.
3 Tgwitwg water.

1. Boil water in pot of boiling water, wait until the eggs are put into boiled until cooked. The egg shell come prepared.
2. Put oil in the pan and set fire to. Add garlic and pepper into the onion and stir-fry. Then add pork stir-fry until almost cooked down.
3. Add flour pot-stewed, Cisco stops that black, Cisco stops that White, boiled egg, sugar and water to. Boiled with light light about 30 minutes to turn off the light.
4. Lap put make a cup coriander. Serve immediately with hot cooked rice.

Chamwg pork curry leaves.

Ingredients:1. Vegetable oil 2 tbsp.
2. Streaky pork. 500 g.
3 a pound the curry 2 tbsp.
4. Sugar bucket 1 tbsp.
5. Makamepiik water 2 tbsp.
6 fish sauce 1-2 tbsp.
7. Chamwg leaves 1 tgwitwg.
8. Water 1,000 ml.
Preparation:
1. The power set pot. Enter into the hot oil. Streaky pork into place. To put tight enough.
2. Add spices to pound it down. And the fried pork with onion.
3. Season with sugar, fish sauce, fried Makamepiik bucket of water to another.
4. Enter an Chamwg down enough to put an Chamwg grief.
5. Add boiling water into the fire to boil reduce heat to medium fire until tender pork. And a little water enough.
6. Savor again to leave the seasoned sweet.
7. Serve immediately with dip cup cooked rice place.
Chamwg curry flavoring.
1. Some dried chilli, roasted elephant split blocks 5 tablet.
2. Shallot roasted 3 heads.
3. Thai garlic roasted lamb shell 10 segment.
4. Galangal, roasted Soi 1 tbsp.
5. Shrimp paste and then grilled 1 tbsp
How to do.
Pound infant all the details. Chamwg hold a curry.