Sour and Spicy Sea Perch Soup (Tom Yam Pla Ka-phong Khao)

Sour and Spicy Sea Perch Soup (Tom Yam Pla Ka-phong Khao)

Ingredients:

• 500 grams sea perch
• 100 grams rice-straw mushrooms, slices in half
• 1 stem of lemon grass, crushed and cut into short pieces
• 5 slices of galangal
• 10 crushed hot chilies
• 4 crushed shallots
• 5 kaffir lime leaves
• 1 coriander plant
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 3 cups water

Preparation :
1. Scale, clean, and wash the fish and cut into pieces.
2. Place the water in a pot over medium heat and add the lemon grass, kaffir lime leaves torn into pieces, galangal, and chilies.
3. When the water has come to a good boil, add the fish and the mushrooms.
4. Add fish sauce and lime juice to taste, sprinkle with coriander greens, and serve hot.

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Sour and Spicy Mushroom Soup (Tom Yam Het Sot)

Sour and Spicy Mushroom Soup  (Tom Yam Het Sot)

Ingredients:

• 7 rice-straw mushrooms, cut in half
• 5 Bhutanese oyster mushrooms, torn into bite-size pieces
• 2 seasoned shiitake mushrooms
• 1 Chinese soup celery plant, cut into
• 2-inch lengths
• 5 hot chilies, sliced in half lengthwise
• 3 disk-shapped slices of galangal
• 2 lemon grass stems, cut diagonally Into 2-inch lengths
• 2kaffir lime leaves
• 1/2 tsp sugar
• 2 tbsp light soy sauce
• 2 tbsp lime Juice
• 1 cup water

Preparation :
1. Pour the water into a pot, put in the galangal, lemon grass, kaffir lime leaves, and chilies, and place on the heat.

2. When the water boils, add the three kinds of mushrooms.

3. Season with the sugar and soy sauce, and when everything is done, add the celery, turn off the heat, and add the lime juice. Taste additionally if desired, serve.

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Bitter Gourd Boiled with Pork Bones (Ma-Ra Tom Kra-Duk Mu )

Bitter Gourd Boiled with Pork Bones (Ma-Ra Tom Kra-Duk Mu )

Ingredients:

• 1 Chinese bitter gourd
• 200 grams meaty pork bones
• 1 tsp chopped coriander greens
• 2 tbsp fish sauce
• 2 cups water

Preparation :
1. Wash the gourd, cut in half length wise, remove and discard the seeds, and cut the flesh into 1" x 2" pieces.
2. Boil the bones in the water, skimming off the scum as it forms. After a while, add the bitter gourd and fish sauce, and put the lid on the pot. Do not stir. Continue cooking until the gourd is well done, and then turn off the heat.
3. Sprinkle with the coriander greens and serve hot.

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Sour and Spicy Fresh Pork Hock Soup(Tom Yam Kha Mu)

Sour and Spicy Fresh Pork Hock Soup(Tom Yam Kha Mu)

Ingredients:

• 1 kilograms fresh pork hock
• 3 lemon grass stems
• 6 Kafflr lime leaves
• 6 roasted dried spur chilies
• 2 tbsp lime juice
• 3 tbsp fish sauce
• 5 cups water

Preparation :
1. Singe the hock over a fire until the skin turns yellow. Scrape with a knife to remove any hair. Wash, and then cut into disk-shaped slices.
2. Pour the water into a pot. Crush the lemon grass, Slice into short lengths, and add to the pot. Tear the Kaffir lime leaves into pieces and add to the pot. Put in the pork and place the pot. Over low heat. When the water boils, skim off the fat floating on the surface, simmer slowly until the pork is tender, and then remove from the heat. Be careful not to overcook.
3. Place lime juice and fish sauce in a bowl with torn spur chili, dip the hot soup into the bowl, stir gently, taste and season additionally as you like, and then serve right away.

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Omelette in Broth (Kaeng Jeut Khai Jiao)

Omelette in Broth (Kaeng Jeut Khai Jiao)

Ingredients:

• 3-4 eggs
• 1-2 lettuce plants
• 1 tsp dried salted vegetable
• 1 coriander plant
• 1 tsp chopped garlic
• 1/2 tsp ground pepper
• 2-3 tbsp fish sauce
• 5 cups soup stock or water
• 4 tbsp cooking oil

Preparation :
1. Bring the stock to a boil. If you wish to add pork, drop small lumps of the ground meat into the stock.
2. Beat the eggs and fry in a wok until firm. Now, move the egg off to one side, put in the garlic, and sauté until fragrant and golden. Next, return the eggs to the middle, break up with the spatula into pieces, transfer the contents of the wok to the pot, and when the stock returns to a boil, add the fish sauce.
3. Place lettuce leaves in a bowl, dip the soup into the bowl sprinkle with The pepper, coriander greens, and dried salted vegetable, and serve hot.

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Curried Crab Stir Fry Recipe (Puu Phat Phong Karee)

Curried Crab Stir Fry Recipe (Puu Phat Phong Karee)


Ingredients:

• 2 cups crab, about 500 grams
• 1 celery, cut into short lengths
• 2 spring onion, cut into short lengths
• 2 tbsp fish sauce
• 1 sugar
• 2 tbsp curry powder
• 1/4 cup water or chicken stock
• 2 tbsp vegetable oil

Preparation :
1. Clean the crab, remove the shell, cut into 6 pieces and lightly break the claws. Wash again and drain.
2. Heat the oil until hot, fry the curry powder, fish sauce and sugar, stirring well. Add crab and chicken stock, turn heat up to high, stirring to combine with the sauce. Cover with a lid and continue cooking until done.
3. Add the celery and spring onion, stirring to combine.
4. When the vegetables are done, transfer to a serving dish, garnish with a sprig of celery and serve immediately.

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Stir Fry Squid in Roasted Chilli Paste Recipe (Pla Meuk Phat Naam Phrik Phao)

Stir Fry Squid in Roasted Chilli Paste Recipe  (Pla Meuk Phat Naam Phrik Phao)

Ingredients:

• 300 grams squid
• 1 onion, cut into wedges
• 1/2 cup sweet basil leaves
• 2 red spur chilies, cut diagonally
• 2 tbsp roasted chili paste
• 1 tsp sugar
• 1 tbsp fish sauce
• 1/4 cup hicken stock
• 2 tbsp vegetable oil

Preparation :
1. Wash the squid, trimming off any inedible parts. Slit open and flatten, scoring a criss-cross pattern on one side with a knife. Cut into bite-size pieces.
2. Heat the oil in a wok over medium heat, sauté the roasted chili paste, sugar, fish sauce and chicken stock. Bring everything to a boil.
3. Add the squid and onion and stir well. When the contents are done, add the sweet basil leaves and chili, stirring again.
4. Transfer to a serving dish, garnish with a sprig of sweet basil. Best when served hot with steamed fragrant rice.

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Spicy Prawn Noodles Recipe (Phat Khee Mao Kung)

Spicy Prawn Noodles Recipe (Phat Khee Mao Kung)

Ingredients:

• 500 grams tiger prawns
• 1 cup holy basil leaves
• 6 yellow spur chilies
• 5 finely sliced shallots
• 10 cloves garlic
• 1 tbsp sliced lemongrass
• 1 tbsp sugar
• 3 tbsp fish sauce
• 1/2 tsp shrimp paste
• 3 tbsp vegetable oil

Preparation :
1. Combine the spur chilies, shallots, garlic, lemongrass and shrimp paste, and pound thoroughly in a motar & pestle. Set aside.
2. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact.
3. Heat the oil in a wok over medium heat; sauté the chili paste previously set aside, until fragrant Add the prawns and stir-fry until just done.
4. Season to taste with fish sauce and sugar stirring well. Add the holy basil leaves and stir to combine. Spoon onto a serving dish, garnish with slices of garlic and basil leaves before serving.

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Stir Fry Snow Peas with Prawns Recipe (Thua Lantao Phat Kung)

Stir Fry Snow Peas with Prawns Recipe (Thua Lantao Phat Kung)

Ingredients:

• 300 grams snow peas
• 200 grams prawns
• 1 tbsp chopped garlic
• 1 tsp sugar
• 2 tsp fish sauce
• 1 tbsp oyster sauce
• 1/4 cup chicken stock
• 2 tbsp vegetable oil

Preparation :
1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Wash the peas, trim off both ends and remove the strings along the edges.
2. Fry the chopped garlic in oil until fragrant, add prawns and sauté until done. Then, add the peas and stir-fry until cooked through, but still crispy.
3. Season to taste with fish sauce, oyster sauce and sugar Add chicken stock and stir well. Transfer to a serving dish and serve.

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Stir Fry Prawns in Red Curry Recipe (Kung Phat Phet)

Stir Fry Prawns in Red Curry Recipe (Kung Phat Phet)

Ingredients:

• 10 prawns
• 1.5 cup coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp kaffir lime leaves, finely shredded

Preparation :
1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact.
2. Sauté the curry paste in I cup coconut milk over medium heat until fragrant and some oil appears on surface. Add the prawns and stir-fry until done.
3. Season with fish sauce and sugar stir to mix well. Add the remaining coconut milk, and stir again.
4. Transfer to a serving dish and sprinkle with shredded kaffir lime leaves and red chili as a finishing touch before serving.

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Sweet Potato in Ginger Syrup Dessert Recipe (Mun Tom King)

Sweet Potato in Ginger Syrup Dessert Recipe (Mun Tom King)

Ingredients:
500 grams sweet potatoes
1 cup sugar
4-5 mature ginger slices
4 cups water

Preparation :
1. Peel the potatoes, wash thoroughly, and cut into pieces, then soak in the water.
2. Bring the water to the boil, and put in the sweet potato. When the water returns to the boil once again, add the ginger, and continue cooking until the potato is tender and cooked through.
3. Add sugar, and allow it to dissolve completely, then remove from the heat.
4. Serve hot.

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Pandanus Tapioca Pearls Pudding Dessert Recipe (Yok Manee)

Pandanus Tapioca Pearls Pudding Dessert Recipe (Yok Manee)

Ingredients:

• 1 cup small tapioca pearls
• 2 cups grated white coconut
• 1/2 tsp salt
• 1.5 cups sugar
• 3 tsp tapioca flour
• 2 cupswater
• 1/2 cup thick pandanus juice

SPECIAL UTENSIL:
Foil cups, a steamer

Preparation:
1. Wash the tapioca pearls, discarding all the dirt drain and set aside.
2. Toss the grated coconut and salt, steam until heated through, then set aside.
3. Bring the water to the boil and pour over the tapioca pearls. Add sugar and tapioca flour stirring to combine. Follow with the pandanus juice, and stir again.
4. Fill each foil cup with the sweet pearls; arrange on the steamer and steam over boiling water on high heat for 10 minutes, or until done. Sprinkle the salted coconut over the top as garnish.

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Mung Bean Thai Custard Dessert Recipe (Khanom Maw Kaeng)

Mung Bean Thai Custard Dessert Recipe (Khanom Maw Kaeng)

Ingredients:
4eggs
2duck's eggs
1/2 cup cooked taro or hulled mung beans, mashed finely
1 cup coconut cream
1/2 cup palm sugar
1/2 cup crisp-fried shallot slices
2 tbs poil from the fried shallots
3 pandanus leaves


Preparation
1. Break all the eggs into a bowl, add sugar and coconut cream. Mix thoroughly by kneading with the pandanus leaves until the sugar has dissolved. Strain the mixture through cheesecloth, add mashed taro or mung beans, and mix well. Pour into an 8"x8" baking pan.
2. Bake in an oven at 350°F for 20 minutes or until the custard is done and the surface is golden brown. Remove from the oven, and allow to cool. Sprinkle with the crisp-fried shallot, and cut into 2x2-inch pieces to serve.

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Sweet Mung Bean Porridge with Coconut Cream Dessert Recipe (Tao Suan)

Sweet Mung Bean Porridge with Coconut Cream Dessert Recipe (Tao Suan)

Ingredients:

• 1 cuphulled mung beans
• 1/3 cuptapioca flour
• 3/4 cupsugar
• 1 cupcoconut cream
• 1/2 tsp salt
• 4 cups water

Preparation :
1. Select the mung beans, discard small stones and bad beans. Wash thoroughly, and soak in warm water for  2 hours.
2. Steam the beans over boiling water on high heat for 20 minutes or until just cooked through, remove from the heat.
3. Mix 3 3/4 cups of water and sugar in a pot. and stir over medium heat. When all the sugar has dissolved, strain to remove impurities and return to the heat.
4. Mix the tapioca flour with 1/4 cup of water and add to the syrup.
5. Stir until the batter is clear and done, add in the steamed mung beans, stir gently to combine. Remove from the heat.
6. Add the salt into the coconut cream and stir until dissolved, bring to the boil over low heat, then remove from the heat.
7. Spoon the sweet mung beans into a dessert bowl, pour some of the salted coconut cream on top and serve.

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Spicy Cockle Salad (yum hoy krang )

Spicy Cockle Salad (yum hoy krang )

Ingredients

• 800 grams cockles
• 1 tablespoon shallot, sliced
• 1 teaspoon chili, sliced
• 1/4 cup mint leaves
• 1 tablespoon sliced lemongrass
• 1 1/2 teaspoon fish sauce
• 2 tablespoon lime juice
• 1/2 cup shredded green mango
• mint leaves (for garnishing)

Preparations

1. Put cockles in clean water wait until the shells open up, then clean the dirt inside.
2. Heat water in a pot until boiling. Then scald cockles in boiled water for just a short time. Remove from heat, drain and shell.
3. In a big bowl, add cockles, chili, shallot, lemongrass, fish sauce, lime juice, mint leaves and green mango. Toss until all ingredients mixed well.
4. Transfer to a serving plate. Garnish with mint leaves on top and serve immediately.

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Fried shrimp with basil leaves (pad ka-prao koong)

Fried shrimp with basil leaves (pad ka-prao koong)

Ingredients

• 450 grams medium-sized shrimps, cleaned, shelled and deviened
• 5 cloves garlic, finely chopped
• 2 tablespoons vegetable oil
• 2 teaspoons black soy sauce
• 2 tablespoons fish sauce
• 1 cup fresh holy basil
• 5-10 chillies, chopped and pounded coarsely
• Dash of ground white pepper

Preparations

1. Heat a wok until the oil is hot, then add garlic and stir until golden and aromatic. Then add shrimp, and continue Stir-frying until shrimp is nearly cooked.
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. Serve immediately with hot steamed rice.

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Chicken wrapped in pandan leaf (kai hor bai toey )

Chicken wrapped in pandan leaf (kai hor bai toey )

Ingredients

• 500 grams skinless chicken breast fillet, cubed
• 5 coriander roots, cleaned and chopped
• 4 garlic cloves, crushed
• 1 teaspoon white pepper
• 1 tablespoon soy sauce
• 3 tablespoons oyster sauce
• 1/2 tablespoon sesame oil
• pandanus leaves, cleaned (for wrapping)
• vegetable oil for deep-frying

Dipping Sauce Ingredients :

• 5 tablespoons sugar
• 2 tablespoons water
• 3 tablespoons soy sauce
• 1 tablespoon black soy sauce
• 1/2 teaspoon salt
• 1 tablespoon roasted sesame seed

Preparations

1. In a medium size bowl, add garlic, pepper, oyster sauce, coriander roots, soy sauce, sesame oil and chicken. Mix together and let marinade for at least 2 hours.
2. Prepare the dipping suace by adding all dipping ingredients in the sauce pan or small wok. With low heat, stir until sugar and salt dissolved well. Wait until the sauce boils, then turn of the heat and transfer the sauce to a dipping saucer.
3. The marinated pieces of chicken are then wrapped in the prepared pandan leaves. Click here to see step by step how to wrap chicken nicely.
4. The wrapped chicken is steamed for about 10 minutes. After steaming, deep fry the steamed wrapped chicken in hot oil until the chicken is fully cooked. Remove and drain.
5. Transfer to a serving dish and serve with the prepared dipping sauce.

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Chicken wings in red sauce (peek kai num-dang )

Chicken wings in red sauce  (peek kai num-dang )

Ingredients

• 600 grams chicken wings (or drumsticks)
• 1 tablespoon pepper
• 1/4 cup chopped coriander (leaves + roots)
• 1 tablespoon fish sauce
• 1/4 cup lemon grass, sliced thinly
• 12 cloves garlic, crushed
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/4 cup tomato sauce
• 1/4 cup whisky (or wine)
• fresh vegetables for garnishing ( cucumber, tomato, etc.)

Preparations
1. In a large bowl, add chicken wings, lemon grass, fish sauce and pepper. Stir until all mixed well and let marinate for at least 2 hours.
2. Heat oil in a wok over medium heat. Then deep fry the chicken wings until golden. Remove and drain.
3. Heat oil in a wok over high heat. Add garlic and stir fry until yellow. Then add tomato sauce, soy sauce, sugar, whisky and a little water. Stir fry quickly until all mixed well. Turn down to low heat.
4. Add fried chicken wings into the suace. Stir fry until the chicken wings are coated with red sauce thoroughly. Transfer to a serving dish, and serve with fresh vegetables.

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Spicy mixed vegetable soup with prawns (Gaeng liang goong)

Spicy mixed vegetable soup with prawns (Gaeng liang goong)

Ingredient

• 1 cup (4 oz) prawns - washed peeled and deveined
• 2 cups (16 fl oz) chicken stock or water
• 1 cup (31/2 oz) pumpkin - cut into bite pieces
• 6 baby corn - each cut into 3
• 1/2 cup (2 oz) straw mushrooms - cut in 1/2
• 2 courgettes
• 2 tablespoons coriander root - chopped
• 3 tablespoons shallots - chopped
• 3 tablespoons garlic - chopped
• 1 big, red chilli - chopped
• 1/2 oz young green peppercorns
• 3 tablespoons ground dried shrimps
• 1 tablespoon white peppercorn
• 1 cup (3 fl oz) water

Preparation
1.Put all the ingredients for the paste into a blender and blend until smooth.
2.Once it is smooth put the paste into a pan along with the chicken stock and bring to the boil. Add the pumpkin and babycorn and cook for 2 minute.
3.Then add the mushrooms and courgettes and cook for a further 2 minutes.
4.Add the lemon basil and fish sauce followed by the prawns and cook for 2 minutes. Serve.

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Coconut Milk Stewed Pumpkin (Buak-Phak-Tong)

Coconut Milk Stewed Pumpkin (Buak-Phak-Tong)

Ingredients

• 6 cups (1 1/2 litres) water
• 1kg pumpkin
• 1 cup (220g) sugar
• 1/2 teaspoon salt
• 4 cups (1 litre) coconut milk
• 1 cup (250ml) coconut cream

Preparation
1. Skin and seed the pumpkin. Cut into 2cm chunks.
2. Mix the sugar, salt and coconut milk in a saucepan then bring to a boil. When the sugar has dissolved add the pumpkin and cook until tender.
3. Add the coconut cream and heat until hot. Remove from the heat.
4. Pour into bowls and serve. This dessert tastes good hot or cold.

 Serves: 6

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