Thai squid salad-yum pla meuk

Thai squid salad-yum pla meuk

Ingredients

• 400 grams cleaned squid, cut into well pieces
• 1 tablespoon spring onion, chopped
• 1/2 cup mint leaves
• 1 tablespoon chinese celery, chopped
• 1/2 tablespoon ginger root, finely sliced
• 2 tablespoons onion, chopped
• 1/2 teaspoon sugar
• 2 tablespoons fish sauce
• 1 tablespoon coriander, chopped
• 3-5 chili peppers, crushed
• 1 tablespoon lemongrass, finely sliced
• 3 tablespoons lime juice.

Preparations

1. Heat water in a pot until boiling. Then scald the squid in boiled water for just a short time. Remove and drain.
2. Place the squid in a medium bowl. Then add cushed chili, lime juice, fish sauce, sugar, lemongrass, chinese celery, ginger roots, chopped onions. Sitr until all ingredients mixed well.
3. Adjust the taste according to your desired one. However, the original taste should be the sour with sufficient salty taste.
4. Transfer to a serving plate. Garnish on top with coriander leaves, mint leaves, chopped spring onions, then serve immediately.

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Massaman beef-massamun neur

Massaman beef-massamun neur

Ingredients

• 400 grams beef, cut into well pieces
• 1/2 cup coconut milk
• 2 tablespoons sugar
• 1/2 tablespoon salt
• 1 cup potato, peel and cut into big chunks
• 1 tablespoon masaman curry paste
• 1 tablespoon tamarind
• 1 cinnamon stick l
• 1/4 cup cashew
• 2 pinches cardamom
• 2 leaves bay leaf

Note : Instead of Beef, Other meats (chicken, Lamb, etc.) can also be used.

Preparations

1. Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes).
2. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.
3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.
4. Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.

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Fried chicken with basil leaves- pad ka-prao kai

Fried chicken with basil leaves

Ingredients

• 450 grams chicken thighs, cut into bite-size pieces
• 5 cloves garlic, finely chopped
• 1/2 cup onion, sliced
• 2 tablespoons vegetable oil
• 2 teaspoons black soy sauce
• 2 tablespoons fish sauce
• 1 cup fresh holy basil
• 7 chillies, chopped and pounded coarsely
• Dash of ground white pepper

Note : You can add more vegetables such as carrot, string bean, baby corn as extra ingredients.

Preparations
1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.

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Fish fillet in dried red curry-chu-chee pla

Fish fillet in dried red curry

Ingredients

• 500 gms fish fillet (any meaty white fish)
• 3 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 kaffir lime leaves, thinly sliced
• 400 grams coconut milk
• 1 red chilli,thinly sliced
• 3 coriander leaves (for garnishing)
• cooking oil

Preparations

1. Heat oil in a wok over medium -high heat, add coconut milk and red curry paste. Fry until aromatic and until the oil has clearly separated from the coconut milk.
2. Add the fish fillet, and season with fish sauce and sugar.
3. Stir fry until the fish is cooked, then add kaffir lime leaves and stir for another 1 minute.
4. Transfer to a serving dish and garnish with red chili, and coriander leaves. Serve immediately with steamed rice.

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Karee Curry with Chicken-kang karee kai

Karee Curry with Chicken

Ingredients

700 grams chicken, cut into well pieces
1 tablespoon red curry paste
3 cups coconut milk
1 onion, cut into well pieces
2 potatoes, clean, peel off the skin, and cut into pieces
3 red chili peppers, sliced diagnally
1/2 tablespoon sugar
1/2 teaspoon salt
1 tablespoon fish sauce
 cooking oil

Preparations

1. Wash chicken in clean water and cut into pieces. If you use chicken thigh or drumstick, you may not need to cut.
2. Heat oil in a wok over medium heat. Add coconut milk (1 cup) and red curry paste. Fry until aromatic and until the oil has clearly separated from the coconut milk. Add prepared chicken. Turn down to low heat and simmer for 10 - 15 minutes.
3. Add onion, potato, and coconut milk. Season with fish sauce, sugar, red chili pepper and salt. Let simmer with low heat for 15 - 20 minutes. Remove from heat.
4. Transfer to a serving plate. Serve immediately with cucumber relish and hot steamed rice.

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Stir Fried Mung Bean Noodle-pad woon-sen

Stir Fried Mung Bean Noodle-pad woon-sen

Ingredients

• 150 grams mung bean noodle
• 200 grams pork, cut into well pieces
• 3 eggs
• 1 onion, sliced
• 3 tomatoes, sliced
• 1 tablespoon, coarsely chopped
• 3 scallions, cut into 1" long
• 100 grams cabbage, cut into well pieces
• 1 tablespoon sugar
• 3 tablespoons oyster sauce
• 2 tablespoons, fish sauce
• 1/2 teaspoon pepper
• coriander leaves (for garnishing)
• cooking oil

Preparations

1. Soak mung bean noodle in warm water for 15 minutes. Remove, drain and set aside.
2. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic.
3. Add pork and onion. Stir until nearly done, then add egg and brake the yolk. Wait until the egg is cooked. Add mung bean noodle, tomato, cabbage and scallion. Continue stirring until the cabbage is nearly cooked.
4. Season with oyster sauce, fish sauce, sugar and pepper. Stir until all ingredients mixed well. Remove from heat.
5. Transfer to a serving plate. Garnish with coriander leaves. Serve immeditely with hot steamed rice.

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Thai steamed egg -kai toon

 Thai steamed egg -kai toon

Ingredients

• 4 eggs, beaten
• 1/2 cup tomato, cube
• 1 tablespoon soy sauce (of fish sauce)
• 2 cups chicken stock (or water)
• 1 tablespoon scallion, finely chopped
• 1/2 teaspoon pepper powder
• 1 teaspoon fried garlic (optional)
• coriander leaves (for garnishing)

Preparations

1. Beat the eggs in the medium-sized bowl. Add the chicken stock (or water), tomato, pepper powder and soy sauce. Stir until all ingredients mixed well.
2. Heat water in a steamer. Wait until boiling, then place the bowl and turn down to medium heat. Steam for 15 minutes or until cooked.
3. Remove from heat. Sprinkle with chopped scallions and coriander leaves (and fried garlic : optional). Serve immediately with hot steamed rice.

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Thai style pork omelette-kai jiew moo-sub

Thai style pork omelette-kai jiew moo sub

Ingredients

•  2 eggs, beaten
• 1/2 onion, finely chopped
• 250 grams ground pork
• 1 tomato, finely sliced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1/2 cup oil
• dipping sauce (chopped chili in fish sauce, chili sauce or tomato sauce)
• coriander leaves (for garnishing)

Preparations

1. In a medium-sized bowl, add beaten egg, onion, ground pork, tomato, fish sauce and soy sauce. Stir untill all ingredients mixed well.
2. Heat oil in a wok over medium heat. then pour in the egg mixture. Fry until golden brown ( about 2 minutes on each side).
3. Transfer the omelette to a plate. Garnish on top with coriander leaves and fresh vegetables (cucumber, tomato, etc.) Serve immediately with dipping sauce and hot steamed rice.

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Sweet and sour eggs-kai look koey

kai look koey

Ingredients

• 6 chicken or duck eggs, boiled and shelled
• 3/4 cup tamarind juice
• 1/4 cup palm sugar (or brown sugar)
• 1/4 cup fish sauce
• 1/4 cup of cooking oil
• 10-15 shallots, sliced thinly
• coriander leaves (for garnishing)

Preparations
1. Heat oil in a wok, and fry the all eggs until they are beginning to crisp and turn to yellow color. Then put the eggs in a serving plate and put it aside for now
2. Heat oil in a wok and fry the sliced shallots until brown. Be careful not to burn it, then put it in a bowl and put it aside as well.
3. Use the left over oil from eggs and onion. Add palm sugar,tamarind juice and fish sauce. You can taste and add more if you want. However, the original taste should be sweet and sour.
4. Cut fried eggs in half and transfer to a serving dish. Sprinkle with the fried shallots, and pour the sauce over the eggs. Before serving, garnish with fresh coriander leaves on top and serve immediately.

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Thai rice soup with shrmip-kao tom koong

kao tom koong

Ingredients

• 350 grams shrimp (shelled, deveined, and butterflied)
• 2 cups water
• 1 cup cooked rice
• 1/2 teaspoon preserved cabbage
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• Shiitake mushrooms, sliced
• 1 cup chinese celery (including the leaves), sliced
• 1 teaspoon pepper powder
• fried garlic for topping (optional)
• salted radish (optional)

Preparations

1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.
2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.
3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally. Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.
4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately.

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som tum-Thai papaya salad

som tum

Ingredients

• 2 cups shredded green papaya
• 1/2 cup shredded carrot
• 1/2 cup sting bean (cut into 1"long)
• 2 tablespoons fish sauce
• 1 1/2 tablespoons palm sugar
• 3 tablespoons lime juice
• 1/2 cup tomato (wedged)
• 1/3 cup dried shrimps
• 1/4 cup peanuts
• 10 green chilies
• 5 cloves fresh garlic

Note : regular sugar can be used instead of palm sugar

Preparations
1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.
2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.
3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.
4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.

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Kao Moo-dang - Thai Red BBQ Pork With Rice

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).

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Pad See Ew

Pad See Ew

Ingredients:

• ¼ olive Oil or vegetable oil
• 250 grams pork with thinly sliced
• 2 tablespoons fish sauce
• 1 clove chopped garlic
• 400 grams fresh flat rice noodles
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 200 grams Chinese broccoli, cut into bite sized pieces
• 2 egg
• 1 tablespoon sugar

Preparations

1. Heat oil in a pan medium high, then add the garlic and sliced pork. Stir until the garlic is fragrant, and the pork is nearly cooked.
2. Add the noodles and add dark soy sauce, oyster sauce, fish sauce and sugar
3. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost cooked. Fold in the noodles, add Chinese broccoli and mix well

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Tom sab neur

Tom sab neur

 Ingredients

1 cup beef, cut into well pieces
10 - 15 chilies
2 lemongrass, smashed and cut into 1" long
6 pieces of sliced galangal
6 kaffir lime leaves
3 parsley, coarsely chopped
3 tablespoons fish sauce
3 tablespoons lime juice
3 tablespoons roasted rice, finely ground
3 cups beef stock

Preparations

1. Heat beef stock in a pot over medium heat. Add lemongrass, galangal and kaffir lime leaves. Wait until boiling, turn down to low heat.
2. Add beef in the pot and simmer with low heat for at least 15 minutes until the beef is cooked and tender.
3. Season with lime juice, fish sauce and chili. Add parsley and roasted rice. Wait until the soup is boiling again, then remove from heat.
4. Transfer to a serving bowl. Serve immediately with hot steamed rice or sticky rice.

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yum woon sen-Thai vermicelli salad with prawn

yum woon sen

Ingredients

• 10 medium size shrimps
• 100 grams ground pork
• 40 grams mushroom
• 20 grams chinese celery, cut into 1" long
• 1 onion, sliced
• 2 tomatoes, sliced
• 20 grams shallot, sliced
• 6 chilies, coarsely chopped
• 40 grams glass noodle
• 4 tablespoons fish sauce
• 1 tablespoon sugar
• 5 tablespoons lime juice

Preparations
1. blanch pork and shrimp in boiling water, drain
2. blanch mushroom and glass noodle until soft, set aside
3. Mix all ingredients in a big bowl, then season with fish sauce, sugar and lime juice . Transfer to a serving dish. Serve immediately with fresh vegetable such as cabbage, cucumber, string bean, etc.

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Thai fried rice with prawns

Thai fried rice with prawns

Ingredients

• 3 cups cooked rice
• 12 medium sized shrimps
• 3 cloves garlic, finely sliced
• 1/2 minced green or red chilli for medium-spiced rice
• 2 tablespoons fish sauce
• 3 tablespoons vegetable oil
• 2 eggs
• 3 spring onions, finely sliced
• 1/2 cup fresh coriander
• 1 cucumber, sliced
• 1 lime, wedged and 1 tomato, also wedged

Preparations

1. Place oil in a wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).
2. Add prawns and stir fry until cooked thoroughly.
3. Move ingredients aside and crack egg into the wok. Stir to cook and break up the egg. When egg is nearly cooked, add the rice. Stir fry, keeping the heat medium-high.
4. Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes. Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice. Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.

(For 2 Serving)

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Khao Soi Kai

Khao Soi Kai
Khao Soi Kai is Northern Thailand’s signature dish and can be found on every corner in town in Chiang Mai and Chiang Rai. You will find Khao Soi always done slightly differently, but always served with the same condiments and garnishes so you can adjust it to suit your own taste.

Prep Time: 15 minutes
Cook Time: 10minutes
Serves: 2

Ingredients:

• 100g chicken pieces
• 2 small portions egg noodles
• 1 tsp red curry paste
• 1 tsp yellow curry powder
• 1 cup coconut milk
• 1 cup chicken stock
• 1 tbsp fish sauce
• 1 tsp white sugar
• 1 tbsp coriander, chopped
• 1 tbsp spring onion, sliced

Garnish:

• coriander leaves, chopped
• pickled lettuce leaves
• lime wedges
• diced shallots
• chilli oil

Preparation:
1.Heat some vegetable oil in a wok. Deep fry 1 portion of the egg noodles and set aside.
2.Boil the second portion of egg noodles until cooked, drain and place in a soup bowl with the coriander.
3.Heat another wok and when hot, add half of the coconut milk, the red curry paste, the yellow curry powder, and stir until everything is blended together and it starts to boil.
4.Add the rest of the coconut milk, the fish sauce and the sugar.
5.When it starts boiling again, lower the heat and add the chicken, stock and spring onions.
6.When the chicken is cooked, pour the chicken and curry soup over the noodles that are in the soup bowl.
7.Top with fried noodles, garnish and serve.

You can add more fish sauce and sugar to taste. Also, add some picked lettuce leaves and shallots and squeeze some lime juice over the noodles. If you like your Khao Soi Kai hot, you can add some chilli oil.

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