Thai recipe Thai cook,Thai menu,thai food: March 2012

Stir Fried Fish with Black Bean Sauce (pla pad tao-si )

Stir Fried Fish with Black Bean Sauce (pla pad tao-si )

For 2 Serving

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

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.

Sweet and Sour Fish (pla preaw wan )

Sweet and Sour Fish (pla preaw wan )

For 2 Serving

Ingredients

1 fish (any meaty white fish) weight 400-500 grams
2 teaspoons corn starch
2 tomatoes, cut into well pieces
1/4 cup chili pepper, cut into well pieces
1/4 cup onion, cut into well pieces
1 tablespoon minced garlic
2 scallions, cut into 1" long
1/4 cup cucumber + carrot, cut into well pieces
1 tablespoon sugar
1 tablespoon tomato sauce
2 tablespoons chili sauce
1 tablespoon fish sauce
2 tablespoons water
cooking oil

Preparations

1. Wash the fish in clean water. Remove the inside organ (if necessary). Score the fish at an angle all the way to the bones on both sides to help it cook faster. Leave it dry and coat the fish skin with corn starh
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. 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.
3. Prepare the topping sauce : Heat oil in a wok over medium heat. Add garlic and stir until fragrant and golden. Add cucumber+carrot, tomato, scallion, onion and chili pepper. Season with chili sauce, tomato sauce, fish sauce and sugar. Turn up to high heat. Add water and stir quickly until all ingredients mixed well. Remove from heat.
4. Pour the topping sauce on fried fish. Serve immediately with hot steamed rice.

Thai Chinese Kale with Prawn Salad (yum kana koong sod )

For 2 Serving

Ingredients

5-8 medium-sized shrimps, cleaned, shelled, and deveined
200 grams minced pork (or chicken)
chinese kale, 25 pieces of 1 cm. long
2 tomatoes, cut into well pieces
2 tablespoons finely chopped red shallot
1 tablespoon fish sauce
1 1/2 tablespoon sugar
2 tablespoons lime juice
5-8 chilies, smashed and coarsely chopped
mint leaves (for garnishing)

Preparations

1. Heat water in a pot over medium heat. Add chinese kale and scald until soft and cooked. Remove and drain. Then add shrimp and scald until nearly cooked. Remove and drain. Set aside.
2. Add minced pork (or chicken) in the same pot. Wait until cooked, remove and drain.
3. Prepare the salad dressing : Mix together fish sauce, sugar, lime juice, chili and red shallot. Stir until the sugar is dissolved and all ingredients mixed thoroughly.
4. In a big bowl, mix together all ingredients with prepared salad dressing. Stir until mixed well. Transfer to a serving plate. Sprinkle with mint leaves. Serve immediately with hot steamed rice.

Steamed Fish with Black Bean Sauce (pla neung tao-si )

Steamed Fish with Black Bean Sauce (pla neung tao-si )

For 2 Serving

Ingredients

1 fish (any meaty white fish or fish fillet) weight 400 grams
2 tablespoons black bean sauce
50 grams shitake mushroom, cut into well pieces
2 tablespoons ginger, finely sliced
1 tablespoon minced garlic
1 1/2 tablespoon soy sauce
2 teaspoons sugar
1/2 cup chopped scallion
3 chili peppers, sliced diagnally
cooking oil

Preparations

1. Wash the fish in clean water. Remove the inside organ (if necessary) and score the fish at an angle all the way to the bones on both sides to help it cook faster. Set fish on a heat-proof plate which is able to put in a steamer.
2. Then put the prepared fish in the steamer and leave it for 10-15 minutes or until cooked thoroughly.
3. Prepare the topping sauce : Heat oil in a wok over medium heat. Add garlic and black bean sauce. Stir until fragrant, then add sugar, soy sauce, scallion, chili pepper and water. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
4. Pour the black bean sauce over steamed fish. Serve immediately with hot steamed rice.

Stir Fried Spicy Spaghetti with Seafood (spaghetti pad kee mao)

Stir Fried Spicy Spaghetti with Seafood (spaghetti pad kee mao)

For 2 Serving

Ingredients

400 grams seafood (shrimp, fish fillet, green mussel, squid, etc.)
400 grams spaghetti, soak in hot water until done
2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon ground pepper
3 red+green chili peppers, coarsely chopped
50 grams baby corn
1/2 cup holy basil
cooking oil

Preparations

1. Wash prepared seafood in clean water. If you use fish fillet or squid, cut into well pieces before cooking. Or if you use green mussels, you may need to scald in boiling water before cooking.
2. Heat oil in a wok over medium heat. Add garlic, and stir until golden and fragrant. If you like hot taste, you may add chopped chili and stir fry with garlic during this process. Then add prepared seafood, and keep stirring until nearly cooked.
3. Add spaghetti and baby corn. Season with soy sauce, fish sauce, ground pepper and sugar. Lastly add holy basil and red+green chili pepper. Turn up to high heat. Stir fry quickly until all ingredients mixed well. Remove from heat.
4. Transfer to a plate and serve immediately.

Stir Fried Shrimp with Red Curry Paste and Evaporated Milk(koong pad prik nom sod )

Stir Fried Shrimp with Red Curry Paste and Evaporated Milk

For 2 Serving

Ingredients

100 grams Red Curry Paste
8-10 medium-sized shrimps, cleaned, shelled
1 cup unsweetened evaporated milk
1 teaspoon soy sauce
1 tablespoon sugar
1 tablespoon fish sauce
2-3 red or yellow chili peppers, sliced diagnally
3-5 kaffir lime leaves
5-8 sweet basil leaves
20 grams peppercorn
cooking oil

Preparations

1. Heat oil in a wok over medium heat. Add Red Curry Paste, then stir fry until aromatic.
2. Add milk and fry until until the oil has clearly separated from the milk. Then add peppercorns, kaffir lime leaves (torn) and sweet basil leaves.
3. Season with fish sauce, sugar and soy sauce. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Serve immediately with hot steamed rice.

Stir Fried Shrimp with Salted Egg Yolk (koong pad kai-kem )

Stir Fried Shrimp with Salted Egg Yolk (koong pad kai-kem )

For 2 Serving

Ingredients

8-10 medium-sized shrimps, cleaned, shelled
1/2 cup wheat flour (or all purpose flour), dissolved in water
1/2 teaspoon baking powder
5 garlic cloves, minced
3 coriander roots, coarsely chopped
1 red pepper (green or yellow), cut into pieces
1/2 teaspoon, black peppercorn
3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon roasted chili paste
cooking oil

Preparations

1. Mix together wheat flour, baking powder and water. Stir until mixed well, then add prepared shrimps. Set aside.
2. Heat oil in a wok over medium heat. Add shrimps (already dip in flour mixture) and fry until golden and crispy. Remove, drain and set aside.
3. Grind chopped garlic, coriander roots, and black peppercorns in a mortar and pound until mixed thoroughly (or using food processor). Then heat oil in a wok over medium heat and add the ground mixture and roasted chili paste. Stir fry until golden and aromatic.
4. Add egg yolk sauce, pepper and deep fried shrimp, and season with salt and sugar. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
5. Transfer to a serving plate. Serve immediately with hot steamed rice.

Catfish Spicy Stir-Fry (pla-dook pad ped)

Catfish Spicy Stir-Fry (pla-dook pad ped)

For 2 Serving

Ingredients

800 grams catfish, clean and sliced into well pieces
5-10 chilies, crushed
3 red chili peppers, sliced
50 grams sweet basil leaves
20 grams peppercorn
50 grams wild ginger, finely sliced
1/2 cup sliced lemongrass
2 red shallots
1 tablespoon chopped garlic
1 teaspoon kaffir lime rind
1/2 teaspoon shrimp paste
2-3 coriander roots
1 teaspoon sugar
1 teaspoon fish sauce
cooking oil

Preparations

1. Grind garlic, red shallot, lemongrass,coriander roots chili, kaffir lime rind and shrimp paste 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 sliced catfish and continue stirring until nearly done.
3. Add wild ginger, red chili pepper and pepper corn. Season with sugar and fish sauce. Then add sweet basil and stir until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Serve immediately with hot steamed rice.

Spicy Soup with Snakeskin Gourami Fish and Lemon Grass

Spicy Soup with Snakeskin Gourami Fish and Lemon Grass

Ingredients

4-6 snakeskin gourami fish, cleaned
2 stalk of lemongrass (lightly pounded and cut into 2" long)
3 kaffir lime leaves
5 small pieces of galangal
10 mushrooms, cleaned and cut into well pieces
5 tomatoes
5 fresh chilies, smashed
2 dried chilies
2 tablespoons garlic, smashed
2 tablespoons red shallots, smashed
3 tablespoons lime juice
2 tablespoons fish sauce
3 cups soup (or water)
coriander leaves (for garnishing)

Preparations

1. Heat oil in a wok and fry the cleaned fish until cooked. Remove, drain and cut into pieces. Set aside.
2. Heat soup (or water) in a pot over medium heat. Add garlic, red shallot, lemongrass, galangal and kaffir lime leaves.
3. Wait until boiling, then add mushroom, tomatoes and fried fish. Stir until all ingredients mixed well. Remove from heat.
4. Season with fish sauce, lime juice and fresh chili. Transfer to a serving bowl. Garnish on top with coriander leaves and dried chili. Serve immediately with hot steamed rice.

Stewed Mackerel Fish in Salty Soup(tom kem pla-too )

Stewed Mackerel Fish in Salty Soup(tom kem pla-too )

For 2 Serving

Ingredients

5-8 mackerel fish, cleaned
6 garlic cloves
10-15 peppercorns
4-6 coriander roots
5-10 red chilies
1 piece ginger, smashed
1 teaspoon sugar
1 tablespoon tamarind concentrate
1 tablespoon fish sauce
2 tablespoons black soy sauce
1 teaspoon salt
1 cup water
cooking oil

Preparations

1. Grind garlic, peppercorns, coriander roots and salt in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat oil in a wok over medium heat and add the ground mixture (prepared in the 1st step). Fry until aromatic then add some water.
3. Add sugar, black soy sauce, tamarind concentrate, ginger and chilies. Stir fry until all ingredients mixed well. Add prepared mackerel fish and turn to low heat. Let simmer for at least 30 minutes.
4. Transfer to a serving bowl (or plate). Garnish on top with coriander leaves. Serve immediately with hot steamed rice.

Boiled Pork with Lime, Garlic and Chili Sauce(moo ma-nao )

Boiled Pork with Lime, Garlic and Chili Sauce(moo ma-nao )

For 2 Serving

Ingredients

300 grams pork tenderloin, sliced into well pieces
2 tablespoons minced garlic
5-10 chilies, chopped
1 tablespoon chopped coriander leaves
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon sugar
3-5 tablespoons lime juice
1 chinese kale (peel skin, and slice into well pieces)
coriander leaves (for garnishing)

Preparations
1. In a medium-sized bowl, prepare sauce by adding minced garlic, chopped chilies, soy sauce, fish sauce, sugar and lime juice. Stir until all ingredients mixed thoroughly. Adjust the taste according to your desire.
2. Heat water in a pot until boiling. Then add sliced chinese kale and scald it in boiled water for 2 minutes. Remove and drain. Arrange it on a serving plate.
3. After removing chinese kale, add sliced pork tenderloin. Scald until cooked thoroughly, then remove and drain.
4. Transfer the cooked pork to the serving plate. Pour prepared sauce over the boiled pork and garnish with coriander leaves. Serve immediately with hot steamed rice.

Thai wing bean salad(yum tua poo)

Thai wing bean salad(yum tua poo)

For 2 Serving

ngredients

250 grams wing bean, sliced
100 grams minced pork
5 medium-sized prawns, cleaned, peeled and deviened
2 tablespoons coconut milk
2 shallots, sliced
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons roasted peanut, coarsely ground
1 tablespoon sugar
2 tablespoons fried shallot
50 grams dry shreded coconut
1 boiled egg, cut in half lengthwise
fried chilies (for garnishing)
1 tablespoon roasted chili paste (or use 1 roasted dried chili, 2 roasted shallots and 1 roasted garlic to make fresh roasted chili paste)

Preparations
1. Heat water in a pot until boiling. Then scald the minced pork in boiled water until cooked. Remove and drain. Then do the same for the prawns.
2. Heat water in a pot until boiling. Then scald the sliced wing beans for 3 minutes. Remove and drain.
3. To make fresh roasted chili paste : grind dried chili (remove seeds), shallots, garlic in a mortar until mixed thoroughly (or using food processor). Transfer it into a medium-size bowl.
4. Add coconut milk (1 tablespoon), fish sauce, sugar and lime juice. Stir until mixed well.
5. Add the cooked pork and prawns, then stir until all ingredients mixed together.
6. Add dry shreded coconut, peanut and sliced wing bean. Stir again until mixed well. Transfer to a serving plate. Garnish on top with coconut milk (1 tablespoon), fried shallots, fried chili and sliced boiled egg. Serve immediately.

Stir-fried beef with oyster sauce (neur pad num mun hoy)

Stir-fried beef with oyster sauce (neur pad num mun hoy)

For 2 Serving

Ingredients

350 grams beef, sliced
200 grams of chinese kale, cut into 1" long
1 tablespoon garlic, minced
2 tablespoons soy sauce
1 red chili, cut diagnally
5 spring onions, cut into 1" long
1 tablespoon sugar
3 tablespoons oyster sauce
1 tablespoon cooking wine
1 tablespoon cornstarch
carrot and other fresh vegetables (optional)
cooking oil

Preparations

1. In a medium size bowl, add beef, garlic, soy sauce, sugar and cornstarch. Stir until mixed well and let marinated for 30 minutes.
2. Heat oil in a wok over medium heat. Add marinated beef and stir fry until nearly cooked. Then add chinese kale, chili, spring onions, cooking wine and oyster sauce. Stir fry until all ingredients mixed well and the beef cooked thoroughly.
3. Transfer to a serving dish (over fried chinese kale). Serve immediately with hot steamed rice.

Baked Prawn with Mung Bean Noodle(koong ob woon-sen)

Baked Prawn with Mung Bean Noodle(koong ob woon-sen)

For 2 Serving

Ingredients

300 grams medium-sized cleaned prawns
4 coriander roots, crushed
20 peppercorns
4 cloves garlic, smashed
3 pieces of sliced ginger, smashed
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 tablespoons soy sauce
1/2 tablespoon sugar
1 tablespoon oyster sauce
2 cups mung bean noodles, soaked in hot water and cut into 3-5 inch long
1 cup water
1/2 teaspoon dark soy sauce (optional for darker color of the mung bean noodle)
coriander leaves (for garnishing)

Preparations

1. Mix vegetable oil, sesame oil, peppercorns, soy sauce, sugar, water, oyster sauce and mung bean noodle in a big bowl. Stir until all ingredients mixed well.
2. In the bottom of clay-pot, put the coriander roots, ginger, and garlic. Then put the mung bean noodle above bottom layer, and lastly put prawns on top of the mung bean noodle.
3. Bake at the temperature ~ 180 C about 15 minutes or until the prawns are cooked thoroughly (but not less than 10 minutes).
4. Remove from heat and leave it for 5 minutes. Garnish on top with coriander leaves and serve immediately.

Thai spicy and sour seafood soup (tom yum po-tak ta-lay)

Thai spicy and sour seafood soup (tom yum po-tak ta-lay)

For 2 Serving

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)

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.

Thai pineapple fried rice (kao pad sup-pa-rod)

For 2 Serving
Ingredients

250 grams small shrimp peeled and deveined
100 grams cooked ham, diced (chicken breast can also be used instead)
1 fresh pineapple
2 cup cold steamed rice
1 teaspoon finely chopped garlic
1 onions, sliced
1/2 carrot, sliced
1/4 cup peas
1 teaspoon salt
1 teaspoon sugar
1 teaspoon white pepper
2 tablespoons soy sauce
fried cashew nuts (for garnishing)
cooking oil

Preparations

1. Cut the pineapple in half length ways, then cut and scoop out the flesh. Chop into small pieces (need 1/2 cup, keep the rest for other dishes or desserts), discarding core, and set aside.
2. Heat oil in a wok over medium heat, add the garlic stir until golden brown. Add the shrimp and stirring occasionally until nearly cooked.
3. Add carrot and onion, stirring until the carrot is cooked. Then add rice, cooked ham, salt, sugar, white pepper, pea, soy sauce and fresh pineapple.
4. Stir until all ingredients mixed well (about 2-3 minutes). Remove from heat, transfer fried rice into hollowed-out pineapple halves. Garnish on top with fried cashewnuts and serve immediately.

Thai spicy mixed vegetable soup with prawns (kang liang koong sod)

Thai spicy mixed vegetable soup with prawns (kang liang koong sod)

For 2 Serving

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.

Stir Fried Pork with Red Curry Paste (moo pad prik king )

For 2 Serving

Ingredients

400 grams pork, cut into well pieces (or prawns, chicken, beef)
200 grams string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.)
2 kaffir lime leaves, sliced thinly
3 tablespoons red curry paste
3 tablespoons fish sauce
1 tablespoon sugar
coriander leaves ( for garnishing )

Preparations

1. Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic.
2. Add pork and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar.
3. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds.
4. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.

hot and sour curry with shrimps

hot and sour curry with shrimps

For 2 Serving

Ingredients

8-10 medium sized shrimps, cleaned, peeled and deveined
200 grams fish fillet (any meaty white fish)
4 tablespoons hot and sour curry paste
4 tablespoons of tamarind juice
3 tablespoons of fish sauce
1 teaspoon of palm sugar
Lemon juice
1 bunch of acacia leaf [thai : cha-om] (optional)
3 eggs (optional, to make acacia omelette)

Preparations

1. Put the fish fillet in a boiling water and wait until it cooked. Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well. Remove and set aside.
2. Heat water in a pot, wait until boiling. Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.
3. Add the shrimps and acacia omelette (optional, see below). When the soup boiling, remove from heat. Add lemon juice as desired taste. Transfer to a serving bowl, and serve with steamed rice.

Acacia Omelette (kai jeaw cha-om) : this recipe is optional. However, thai people love to eat this omelette with hot and sour curry. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead.)

1. Wash cha-om and nip the leaves and young leaves then cut into 1-inch portions.
2. Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.
3. Heat oil in a wok. Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain. Slice into cubes.

Red Curry with Chicken and Bamboo Shoots(kang nor-mai kai )

Red Curry with Chicken and Bamboo Shoots(kang nor-mai kai )

(For 2 Serving)

Ingredients:

400 grams chicken, sliced into well pieces
2 1/2 tablespoons red curry paste
2 cups coconut milk
2 tablespoons fish sauce
1/4 teaspoon sea salt
3 fresh red chilies, sliced diagonally
1/2 cup basil leaves
1/4 cup kaffir lime leaves, torn
1 1/2 teaspoons palm sugar (or brown sugar)
1 can bamboo shoots, sliced

Preparations:

1. Heat coconut milk (1 cup only) in a wok over medium heat. Add red curry paste, and keep stirring until boiling.
2. Add the chicken and stir until cooked through.
3. Add the remaining coconut (1 cup), and bamboo shoots. Then add fish sauce, sugar, salt, and continue stirring until boiling again.
4. Sprinkle with kaffir lime leaves, and sweet basil leaves. Transfer to a serving dish and garnish with sweet basil leaves before serving.

Sweet and sour sauce fried with pork(moo pad preaw wan)

Sweet and sour sauce fried with pork(moo pad preaw wan)

(For 2 Serving)

Ingredients

400 grams of pork, cut into bite sized pieces
3 tablespoons evaporated milk
1 cup all purpose flour
1/2 cup plum sauce
1/3 cup sugar
1 onion, sliced
2 tomatoes, sliced
5 pieces pineapple, cut into small cubes
1 tablespoon soy sauce
1/2 teaspoon concentrated tamarind paste
1 cup vegetable oil for deep frying

Preparations

1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.
2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.
3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.
4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.

THAI SPRING ROLL(poh piah tod)

THAI SPRING ROLL(poh piah tod)

(For 2-4 Serving)
Ingredients

300g medium-sized prawns, peeled, deveined and chopped
300 grams minced pork
1/4 cup Shitake mushroom, sliced thinly
3 garlic cloves
1 tablespoon fresh coriander roots, coarsely chopped
1/4 teaspoon black peppercorns
2 teaspoons sugar
1 carrot, peeled and grated
2 tablespoons chopped spring onion
3 teaspoons fish sauce
12 sheets frozen spring roll pastry
Vegetable oil for deep frying

Ingredients for Spring Roll Dipping Sauce :

1/4 cup sugar
1/4 cup water
1/2 cup vinegar
2 tablespoons fish sauce
1/4 teaspoon red chile flakes
2 tablespoons chopped coriander leaves
2 tablespoons chopped peanuts

Preparations
1. Finley chop prawns and place in a medium bowl. Pound peppercorns, garlic and coriander roots into a coarse paste.
2. Then add prawns, minced pork, carrot, mushroom, chopped spring onion, and fish sauce. Mix together thoroughly. Divide mixture into 12 equal portions.
3. Position a spring roll sheet with a corner facing you. Shape a portion of mixture into a 10cm long and place it at a corner nearest to you. Roll up pastry to enclose filling, folding in sides as you go. Brush top corner with a little water to seal. Repeat with remaining mixture and spring roll sheets.
4. Heat oil in wok until hot. Cook spring rolls until golden and cooked through (about 5 minutes).
5. Drain on paper towl. Serve immediately with spring roll dipping sauce.

Spring Roll Dipping Sauce Preparations :
1. Heat water in a saucepan until boiling, then add sugar, and vinegar.
2. Remove from heat and add fish sauce and chile flakes.
3. Transfer to a dipping saucer and mix in coriander and peanuts.
(For 2-4 Serving)

THAI GRILLED PORK (moo yang)

THAI GRILLED PORK (moo yang)

Ingredients

450 grams pork, slice into thin and long strips
2 tablespoons sugar
1 teaspoon salt
3 cloves garlic, minced
1 tablespoon coconut milk
1 tablespoon fish sauce
1 package bamboo skewer

Preparations

1. Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).
2. When the pork is ready, thread a skewer through the pork. Grill the pork until it is well done. While barbequing, brush pork with marinade.
3. When done, serve with fresh vegetables and slices of cucumber and tomato. Thai people love to eat this dish with Sticky Rice. In this case, you can also serve with Sticky Rice.

Laab

Laab

Ingredients:

1/4 tablespoon ground dried chili pepper
5 sprigs sliced cilantro
3 tablespoons fish sauce
1/2 lbs ground pork
1-2 limes
1/4 thinly sliced shallot
1 tablespoon toasted rice
3 sprigs spearmint Optional
1 sliced green onion Optional

Preparations:
1.Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinate for just a couple of minutes until you are ready to cook it.
2.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.
3.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.
4.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.

Hor Mok(Steamed Fish in Banana Leaf)

Hor Mok(Steamed Fish in Banana Leaf)

Ingredients:

1 lb (500 g) white fish fillets, cut into chunks
1 large banana leaf, cut into 4 pieces, each 8 X 8 inches
1 cup shredded lettuce, blanched
1 cup sliced zucchini/courgette, blanched
1 cup sweet basil leaves (bai horapa)
2 green jalapeno peppers (prik chee fa), sliced
1/4 cup cilantro/coriander leaves (bai pak chee)

Sauce's Ingredients:

1/2 cup (4 fl oz/125 ml) red curry paste (nam prik gaeng ped)
2 cup (16 fl oz/500 ml) coconut milk
4 egg yolks (reserve whites for topping)
2 tablespoons fish sauce (nam pla)
2 tablespoons cornstarch/cornflour

Topping's Ingredients:

1 cup (8 fl oz/250 ml) coconut cream
4 eggs white

Preparations: :

1. Marinate the fish chunks with the combined sauce ingredients and place in the refrigerator to chill for about 15 minutes.
2. Beat the topping ingredients together with a fork.
3. Wipe each piece of banana leaf with a damp cloth before use. Place a quarter of each of the blanched vegetables and of the fish in the center of each piece of banana leaf. Spoon on a quarter of the topping. Top with a scattering of basil leaves, pepper slices and cilantro leaves.
4. Bring the sides of each square together and fold in the ends. Secure with a small piece of wood or a toothpick.
5. Arrange the packets in a steamer and steam for 15 minutes or until done. Alternatively, the packets can be baked in the oven at 350 Fahrenheit (180 Celsius) for 20 minutes.

SERVES 4

Nam Prik Ong

Nam Prik Ong(Vegetables with Chiang Mai Dipping Sauce)

Ingredients:

1 tablespoon oil
1/2 cup chopped garlic cloves (kratiem)
1/4 cup chopped shallots
1 lb (500 g) diced red tomatoes
8 oz (250 g) ground/minced pork
1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)
3 tablespoons sugar
2 tablespoons lime juice
1 cup cucumber slices
1/4 cup cilantro/coriander leaves (bai pak chee)
4 green onions/scallions/spring onions

Vegetables:

broccoli flowerets
carrots, sliced
cauliflower flowerets
shallots, cut into 2-in (5-cm) sections
sugar peas/snow peas

Preparations::

1. Heat a large skillet and add the oil, garlic, shallots and tomatoes. Cook for 3 minutes and add the pork. Add the fish sauce, sugar and lime juice and cook for 4 minutes or until the pork is done.
2. Remove to a serving dish with the cucumber, cilantro and green onions on the side. Serve with the vegetables for dipping.

SERVES 4

Fried Rice with Chicken(Kao Pad Gai)

Fried Rice with Chicken(Kao Pad Gai)

Ingredients:

300 g (10 oz) chicken fillets
1 onion
1 tomato
2 spring onions
300 g (10 oz) rice
2 tb oil
2 tb fish sauce
2 tb soy sauce
1 ts sugar

Preparations:
1.In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool down.
2.Slice chicken, dice onions and tomotoes, cut spring onions into 2 cm long pieces.
Heat oil in a wok or a pan and add chicken. Stir-fry chicken until tender.
3.Add onions and continue to stir-fry. Add tomatoes and spring onions and stir-fry for one more minute.
4.Stir in rice and heat.
5.Season with fish sauce, soy sauce and sugar

Nor-mai pad kai

Nor-mai pad kai

Ingredients:

5-8 medium-sized shrimps, cleaned, and shelled (or use pork or chicken)
300 grams bamboo shoots, cleaned and scalded in boiling water
3 eggs
5 red+green chili peppers, sliced diagnally
1 tablespoon minced garlic
1 tablespoon fish sauce
1/2 teaspoon sugar
cooking oil
coriander leaves (for garnishing)

Preparations:
1. Heat oil in a wok over medium heat. Add garlic and stir fry until golden and aromatic. Then add shrimp (or pork or chicken) and bamboo shoots. Stir until the shrimp almost cooked and the bamboo shoots are soft.
2. Move ingredients aside and crack egg into the wok. Stir to cook and break up the egg. Wait until the egg is thoroughly cooked.
3. Season with fish sauce, sugar and chili. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Sprinklำ with coriander leaves. Serve immediately with hot steamed rice.

Stir-Fried Swamp Cabbage with Salted Soya Bean (Pad Pak-boong )

Stir-Fried Swamp Cabbage with Salted Soya Bean

Ingredients :

300 grams swamp cabbage (water spinach [pak boong] or any kind of vegetable)
10 cloves garlic, chopped
3-5 chilies, crushed
3 tablespoons vegetable oil
1 teaspoon salted soya bean [tao-jeaw]
2 teaspoons oyster sauce
1 teaspoon sugar
fried garlic (for garnishing)
1/4 teaspoon pepper powder

Method :

1. Wash the swamp cabbage in clean water. Remove and drain then cut into 2" long.
2. In a big bowl, add the swamp cabbage. Then add garlic, chilies, oyster sauce, salted soya bean, sugar and water over the prepared vegetables.
3. Heat oil in wok over high heat. Wait until the oil is smoky, then pour in all ingredients in the wok. Stir quickly for 15 seconds then turn down the heat.
4. Transfer to a serving dish. Garnish on top with fried garlic and also sprinkle with pepper powder. Serve immediately with hot steamed rice.

Thai Beef Salad Recipe (Yam Neua)

Thai Beef Salad Recipe (Yam Neua)

Ingredients:

1 lb. decent quality steak, sirloin or other
10 (or more) fresh hot Thai chili peppers (prik kee noo), sliced crosswise very thin (or substitute jalapenos or serrano chilies, minced)
2 large cloves garlic, sliced crosswise very thin
1 tbsp sugar
5 tbsp Thai fish sauce (Golden Boy brand is recommended)
5 tbsp fresh squeezed lime juice (1 medium size lime)
1 head Bibb or Boston; or 1 heart of Romaine lettuce
12 sprigs fresh mint (optional), remove the leaves and discard the stems
1/2 hothouse cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
3 or 4 sprigs cilantro, stems removed

Preparation:

1.Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.
2.Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.
3.Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.

crisp noodles(Mee Krob)

crisp noodles(Mee Krob)

Ingredients:

3/4 cup (150 grams) thin rice noodle vermicelli
1/4 cup finely chopped pork
1/4 cup finely chopped fresh shrimp
1 tbsp. chopped garlic and shallot
1 tbsp. fermented soybeans (yellow soybean sauce)
1 tbsp. white vinegar
1 tbsp. fish sauce
4 tbsp. palm sugar
1 tsp. ground dried chillies
1 tbsp. lime juice
1 cake yellow (or white) beancurd (tofu), cut into matchstick-size pieces and fried crisp
2 pickled garlic bulbs, thinly sliced
1 fresh chilli, thinly sliced
3 Chinese chives (gao choy) or green scallion tops
2/3 cups (50 grams) fresh bean sprouts
3 cups cooking oil (i.e. soybean, corn, safflower, or peanut oil)
1 tbsp. thinly sliced kaffir lime rind (fresh or dried)

Preparation:
1.If the noodles are very fine, fry in oil until crisp and golden, then drain. If the noodles are thick, soak 15 minutes in water, drain well, and then fry a few at a time.
2.Heat 1/4 cup oil in a frying pan or wok. Fry the garlic and shallot until fragrant, then add the pork and shrimp, seasoning with fermented soybeans, vinegar, fish sauce, sugar, dried chillies. When thick, add the lime juice. Mix and season to obtain a sweet, sour, and salty flavor.
3.Reduce the heat, add the noodles and continue turning in the sauce until they stick together; then, add the beancurd; mix, and spoon onto plates.
4.Sprinkle with the pickled garlic, chilli, thinly sliced kaffir lime rind or add coriander leaves more. Place bean sprouts and Chinese chives on the sides of the plates.

Mix boiled egg (yam-khai-tom)

Mix boiled egg (yam-khai-tom)

Ingredients:

5 egg cook eggs.
Shallot Soi 1 / 4 cup.
Sour raw mango chopped 1 / 4 cup.
Peppermint leaves 1 / 4 cup.
Split long blocks from onion 1 / 2 inch 2 tbsp.
Kerosene and vegetable cabbage carrot Soi Soi for sales vice cup sage for decoration.

Water mix:
Lime juice 3 tbsp.
Pickled garlic 2 tbsp thin SOI.
Salt 1 tsp pepper.
Red pepper 4 split tablets.

How to do:
1. A mix of water mixed with lime juice, salt and pepper garlic pickle cup insert.
2. Boiled egg shell. Then split a pair of thick egg 1 / 4 inch insert cup held by the Vice lettuce. Soi Soi cabbage and carrot.
3. Insert Shallot mango leaves from sage and onion into the bowl with water and gently mix mash enough around.
4. Lap pour on boiled egg cup. Serve with peppermint essence of balance.

Tab Tim Grob (Red Rubies)

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

Instructions:

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

Red Curry with Chicken

Red Curry with Chicken

Ingredients:

1 cup sliced chicken
2 cans coconut milk
¼ cup Thai basil
½ cup Bamboo shoot
2 tablespoons red or green bell pepper
1 tablespoon sugar
2 tablespoons fish sauce
2-3 tablespoons red curry paste (Add more if prefer spicy)

Instructions:
1. Medium heats, stir fried red curry paste for a few minute, add coconut milk and chicken into a pot.
2. Let it simmer for 10 minutes then add bamboo shoot, fish sauce and sugar.
3. Let it simmer for about 10 more minutes.
4. Turn off the heat, add Thai basil served with steamed rice.

Kaeng Hang Le (Hang Lay Curry)

Kaeng Hang Le (Hang Lay Curry)

Ingredients:

500 grams pork neck, cut into 1 inch cubes
7 grams hang lay powder
50 grams pre-prepared hang lay curry paste
50 grams roasted peanuts
50 grams pickled local garlic (small and roundish)
100 grams fresh garlic
100 grams shallots
200 grams onions, sliced
50 grams ginger, shredded
50 grams tamarind juice
50 grams palm sugar
20 grams light soy sauce
10 grams dark soy sauce

Preparations:
1.Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.
Marinade for one hour.
2.Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender.
Add the pickled garlic and reduce the heat to very low. Simmer, stirring occasionally, for another 30 minutes.
3.Garnish with the remainder of the ginger before serving with steamed rice.

Panaeng Moo (Pork Panaeng)

Panaeng Moo (Pork Panaeng)

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.

Look Choup

Look Choup

Ingredients:

200 grams Yellow
Bean 150 grams
Sugar 1 Teaspoon
Salt 100 milligram
Coconut Milk
Food Coloring

Ingredients for glaze

5 grams Agar Jelatin
150 Water
50 grams Sugar

Instructions:

1. Soak the yellow beans obernight, steam for 45 minutes
2. Pound or blend the bean to a paste, add mix with the sugar, salt and coconut milk
3. Place into a saucepan and heat gently, stirring continuously until the paste thickens, then leave it to cool
4. Now comes the artistic stage, take small pieces of the yellow bean paste, about 10gms each and form them into fruit shapes, it's a good idea to use toothpicks and a block of foam to hold the shapes and paint them with the food colouring
5. Now to glaze, mix the agar with water and heat until the agar has fully dissolved
6. Leave it to cool slightly, but be careful not to let it set
7. Dip the fruit into the agar and stand them up by pushing the toothpick into foam or polystyrene. Let the agar set on the fruit, then repeat the process and coat the fruit again with another layer of agar. You may have to reheat the agar in the pan to melt it again each time

Tom jued tao-hoo sa-rai

Tom jued tao-hoo sa-rai

Ingredients:

150 grams minced pork
30 grams black dried seaweed, cut into well pieces
200 grams tofu, cut into well pieces
2 scallions, cut into 1" long
1 chinese celery, cut into 1" long (keep 2-3 leaves for garnishing)
1/2 teaspoon dry-pickled vegetable
1/4 teaspoon sugar
1 teaspoon fish sauce
1/2 teaspoon soy sauce
1/2 teaspoon ground pepper
1 tablespoon fried garlic (for garnishing)
2 cups soup (or water)

Preparations:

1. In a big bowl, mix together minced pork, sugar and fish sauce (1/2 teaspoon). Let marinate for 30 minutes.
2. Heat soup (or water) in a pot over medium heat. Add marinated minced pork (use spoon to make round shape pork balls). Stir until the pork is nearly done.
3. Add tofu, scallions, dry-pickled vegetable, chinese celery and seaweed. Then season with fish sauce (1/2 teaspoon), and pepper. Stir until all mixed well. Remove from heat.
4. Transfer to a serving bowl. Sprinkle with chinese celery leaves and fried garlic. Serve immediately with hot steamed rice.

Boiled sweets(kha-nom-tom)

Boiled sweets(kha-nom-tom)

Ingredients:

Glutinous rice flour 2 Tgwitwg.
Water 1/2 Tgwitwg.
Elite 1/4 Tgwitwg.
Sugar bucket 1/4 Tgwitwg.
grate coconut flake 1 1/2 Tgwitwg.
Coconut scraping enough steam cooked meal mixed salts (for knead) 2 Tgwitwg.
Boil water for dessert Mod.

Preparation:

1. Glutinous rice flour mixed water cream together.
2. Massage and soft flour. Nodule size sculpture is approximately 2 cm diameter on hold.
3. Saucepan set fire. Sugar bucket. Coconut and stir to scrape into sticky fuzz for a refill. The mold is then put into nodule.
4. Spread of mold powder into flat sheets. Then put into the middle nucleus. Then refill to completely clothed.
5. Put water in pot. Set fire to boil when boiled sweets include candy floating cooked up. Add cold water dip candy. Then make drain.
6. The coconut mixture to salt, pepper mash together. Then enter into the coconut candy knead thoroughly. Enter dishes served organized.

Stir-fried Assparagus with Shrimp(Pad Nor Mai Farang)

Stir-fried Assparagus with Shrimp(Pad Nor Mai Farang)

Ingregients:

2 tablespoons oil
3 cloves garlic, peeled and minced
10 oz (300 g) young asparagus, cut into bite-sized lengths
5 oz (150 g) shrimp, peeled and deveined, tails intact
1 teaspoon soy sauce
2 teaspoons oyster sauce
1 teaspoon fish sauce
1/4 teaspoon sugar
1/2 cup Thai Chicken Stock
1 teaspoon cornstarch mixed in
2 tablespoons water
1/4 teaspoon ground white pepper

Preparation:

1. Heat a wok until very hot then add the oil. When oil is hot, add garlic and stir-fry until fragent, about 1 minute. Add asparagus and shrimp and stir-fry until asparagus is hust tender and shrimp turn pink, 3-4 minutes.
2. Add soy sauce, oyster sauce, fish sauce and sugar. Stir-fry then add Thai Chicken Stock and corn starch mixture and simmer for 1 minute.
3. Transfer to a plate

Tips -- It is important to measure out all the sauces before cooking, as this dish cooks very fast.

Khanom Sanae Chun (Flour Paste)

Khanom Sanae Chun (Flour Paste)

Khanom Sanae Chun is made of flour sugar, coconut cream and egg yolks stirred together till dry. Then, form the mixture to be "Look Chun" a kind of fruit. The finished dessert looks like natural Look Chun.

Ingredients:

½ cup glutinous flour
½ cup rice flour
¼ cup chun ted powder (Wikipedia)
2 cup thick coconut cream
1 cup sugar
3 egg yolks

Preparation:
1. Sift glutinous rice flour, rice flour, and Chun Ted powder together.
2. Mix coconut cream and sugar together. Heat the mixture till the sugar dissolves, strain with muslin.
3. Add the mixed flour in Step 1. Stir well on low heat till thick.
4. Let warm, mix egg yolks. Heat the pan and stir the mixture again till the mixture dried.
5. Add a little bit of yellow color.
6. Form the mixture to be Look Chun. Garnish with brown color.

Bananas in syrup

Bananas in syrup

Ingredient:

5 yellowish green bananas
1 cup coconut cream
1/2 teaspoon salt
Syrup
1 cup water
1/2 cup sugar
1 teaspoon lemon juice

Preparation:
1. Simmer the coconut milk over low heat. Do not bring to the boil. Add salt
2. In a saucepan, mix the water and sugar over low heat. Bring to the boil a
3. Simmer over low heat for about 5 minutes.
4. Transfer the bananas to a serving plate and pour over the coconut cream. Note: - The lemon juice in the syrup makes the bananas appear shiny. - Peel the bananas right before putting them in the syrup, or the will turn

Mango with Sticky Rice

Mango with Sticky Rice

Ingredients:

2 cups sticky rice
2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
3 ripe mangoes, cut into thick slices
1 tablespoon toasted sesame seeds
1 tablespoon tapioca starch
1 tablespoon sugar
1/4 teaspoon salt

Method:
1.Prepare the 2 cups sticky rice as per our detailed instructions.
2.While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil.
3.Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary).
4.Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour (or less is ok) and let cool.

Banana in Coconut Milk

Banana in Coconut Milk

Ingredient:

sugar 1 ¾ cups
salt 1 teaspoon
coconut milk 750 C.C. (x3 instant coconut milk in box)
bananas 10 big, slightly green bananas.

Method:
1. Cut the bananas to each banana then boiled with salted water for 10 minutes.
2. Slice the bananas lengthways, then in haft.
3. Pour the light coconut milk (x2 instant coconut milk in box mixed with 1 cup of water) into a pan, add sugar and salt, and bring to boil.
4. Add the bananas, bring back to the boil
for a few minutes, and then pour the rich coconut milk (x1 instant coconut milk in box mixed with ¼ cup of water) into a pan.
5. Remove from heat.
6. Serve hot or cold.

Tua Kieow dtom naam tan(Mung Beans in Sugar Syrup)

Tua Kieow dtom naam tan(Mung Beans in Sugar Syrup)

You can make a lot of delicious things with mung beans, and this sweet dessert is one of them. It very delightful. And that’s not all, beside that this dessert very delicious, it has a high nutrition value and very easy to make. But I guarantee you its worth to making this dessert and most of the time little children like this dessert. It’s really good for them because of the nutrition value and they would like it because it’s sweet to which comes from sugar syrup.

Ingredients:

½ cup Mung bean (cut out waste powder, beans and nuts, and then rock out)
¼ cup Brown sugar.
½ cup White sugar (to taste the flavor).
4. 6 cups water.

Preparation:

Separate the good beans and broken beans. Enter by bringing water mixing bowl.
And poured into beans. Copy beans floating And the black pigment.
Rinse beans thoroughly.
The beans are roasted at a low heat. And the aromatic.
Set water roasted peanut aroma and then only put in a water setting.
When boiling water. Adjust light to low heat until beans are done cooking task a little soft.
Add granulated sugar Season to taste with sweet sugar raise enough boiling down.

Ka-Thon Loy Kaew -(Chilled Santol in scented Syrup)

Ka-Thon Loy Kaew -(Chilled Santol in scented Syrup)

Ka-Thon Loy Kaew or Chilled Santol in scented Syrup. Is Santol is also knows as ka-thon or wild mangosteen or sandorica. It's a tropical tree that originates in southeast Asia. Santol a Thai fruit, sour and sweet. And slightly astringent. Eat a fresh fruit compote and a spicy curry can also be made in syrup. By the santol boiled in syrup Time is slowly eating with ice break.

Ingredient:

3 over ripe santol fruits
1 cup Sugar
2 tbsp salt
2 cups boiled water

Preparation:
Mix salt in the boiled water and leave it for cooling down.
Peel and cut the satol fruits into small pieces, then keep them in salt water for 1 hour.
Boil the mixture of sugar and water until it is thick as a syrup, then add a little bit of salt to balance the taste.
Remove the santol from the salty water and put it in the syrup for 1 hour.
Serve the santol floating in the syrup cool (from refrigerator) or with ground ice.

Thai Sweet Rice Crackers

Thai Sweet Rice Crackers

Organic Thai Rice Crackers are a delicious traditional Thai snack made from crunchy puffed brown or white rice. These gluten free,dairy free treats are hand-made using organically grown produce and are ideal for a healthy snack,kids’ lunch boxes,party nibbles,or an afternoon treat.

Ingredients:

300 gms rice cracker
½ cup water
400 gms Brown Sugar

Preparation:

Bring the rest of cooked rice press in the round or square molding as you desired.
And bring to dry under the sun 1-2 days and then fried in hot oil.
Preheat the oil over medium heat. Fry the rice crackers a few pieces at a time.
Turn to brown on both sides, remove and drain.
Add brown sugar in a saucepan and stir to dissolve, continue boiling, and the sugar will start to change to almost thick turn off the stove.
Take a spoon and make swirls on the rice crackers and leave it to cool.

Note: must top brown sugar when still hot.

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