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
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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
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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
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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. Sprinklāļģ with coriander leaves. Serve immediately with hot steamed rice.
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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.
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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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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.
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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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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
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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.
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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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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.
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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
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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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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.
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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.
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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.
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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
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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.
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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.
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