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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Thai Egg Salad

Thai Egg Salad

For 2 Serving

Ingredients

• 2 boiled egg, cut into well pieces
• 100 grams chicken (or shrimp)
• 1 onion, finely sliced
• 1/2 carrot, finely sliced
• 1/2 lettuce, cut into pieces
• 1/4 cabbage, finely sliced
• 50 grams corn

Salad Dressing

• 2 eggs, yolk only
• 4 tablespoons lime juice (or vinegar)
• 5 tablespoons condensed milk
• 1 teaspoon salt
• 1 cup vegetable oil (or olive oil)

Preparations

1. Heat water in a pot. Until boiling, add chicken or shrimp. Stir until cooked thoroughly. Remove, drain, and finely sliced (for chicken) and set aside.
2. Wash fresh vegetables in clean water, also cut into well pieces (if needed). Then, arrange in a serving plate.
3. Prepare salad dressing : Mix together egg yolk, condensed milk, lime juice (or vinegar), oil and salt. Stir until all ingredients mixed well.
4. Serve prepared vegetables with chicken (or shrimp) and salad dressing (pour dressing on top or separate).

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Fried Shrimp Salad (salad koong tod )

Fried Shrimp Salad (salad koong tod )

For 2 Serving

Ingredients

• 5-8 medium-sized shrimps, cleaned and shelled
• fresh vegetables and fruits (cucumber, tomato, cabbage, cantaloup, etc.)
• 150 grams wheat flour (or all purpose flour), dissolved in water
• 1/2 tablespoon mayonnaise (for dressing salad)
• 1tablespoon salad cream (for dressing salad)
• 1 tablespoon condensed milk (for dressing salad)
• cooking oil

Preparations
1. Heat oil in a wok over medium heat. Dip the shrimp in prepared flour (already dissolved in water), then add in the wok. Fry until golden and crispy. Remove, drain and set aside.
2. Wash vegetables and fruit in clean water. Cut into well pieces. Arrange in the serving plate.
3. Prepare the dressing by mix together mayonnaise, salad cream and condensed milk. Stir until mixed well.
4. Put the fried shrimp over prepared vegetables + fruits. Pour the dressing over the shrimp and serve immediately.

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

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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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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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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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