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Neua Daet Diow (Fried Sun-Dried Beef) เนื้อแดดเดีย
2007-08-29 09:17:00 INGREDIENTS :1 pound beef1 garlic bulb1 teaspoon curry powder½ teaspoon pepper1 tablespoon oyster sauce1 tablespoon nam pla3 cilantro roots1 tablespoon sugar2 tablespoons whiskey3 tablespoons chili sauceDIRECTIONS :After washing the beef, cut it into slices about 1/3 inch thick. Pound the garlic, coriander root, and pepper in a mortar. Add the beef slices and work them around in the mixture. Add the fish sauce, oyster sauce, whiskey, sugar, and curry powder, mix well, and allow to marinate for one hour. Arrange the slices of beef on a rack and leave in the sun for one day. Turn occasionally. Fry the sun-dried beef in hot oil and then drain. Serve with sweet chili sauce. More About: Beef , Fried
Nam Prik Pao (Roasted Chile Paste) น้ำพริกเผา
2007-08-29 09:15:00 Prik Pao is legendary in Thailand and has been a staple in Thai households for generations. This is a cooked chile paste that is eaten in Thailand in a wide variety of ways. For example, mix one tablespoon with a small bowl of steamed jasmine rice and serve. Use this as a spicy vegetable dip. Add it to soups and noodles, and even use it as a spicy sandwich spread. INGREDIENTS :4 tablespoon oil3 tablespoon chopped garlic3 tablespoon chopped shallots3 tablespoon coarsely chopped dried red chiles1 tablespoon fermented shrimp paste1 tablespoon fish sauce2 teaspoons of sugarDIRECTIONS :Heat the oil, and add the garlic and shallots. Fry briefly, then remove from the oil and set aside. Add the chilies and fry until they start to change colour, then remove them and set them aside.In a mortar and pestle pound the shrimp paste, add the chiles, garlic and shallots, blending each in before adding the next. Then over low heat return all the ingredients to the oil,... More About: Chile , Paste
Panaeng (A Thick Red Curry) แพนง
2007-08-29 09:15:00 Phanaeng is a very thick stir-fry orange-red-colored curry with coconut milk. Consequently, it is simply called 'Phanaeng' rather than 'Kaeng Phanaeng' ('Kaeng' is refered to thinner boiled curries). Phanaeng is less hot than other Thai curries but with tantalizing blended flavors of herbs and spices. Phanaeng is usually cooked with shrimp, chicken, or pork. Preparation of Phanaeng paste requires a long list of ingredients though not too complex to prepare. INGREDIENTS :9 dried deseeded chillies, soaked in water until soft15 small dried hot chillies9 pepper corns½ teaspoon salt1 teaspoon peeled young galangal, thinly sliced1 teaspoon thinly sliced lemmon-grass stalk1 teaspoon thinly sliced kaffir lime rind15 peeled garlic cloves1 peeled sliced shallot1 tablespoon chopped corriander root1/8 teaspoon roasted coriander seed1/8 teaspoon roasted cumin seed2 tablespoon roasted peanuts½ teaspoon shrimp pasteDIRECTIONS :Pound chillies and salt until f... More About: Curry
Nam Prik Kapi น้ำพริกกะปิ
2007-08-29 09:14:00 This is the staple dipping sauce eaten with almost anything, and almost universally added to the table setting of any but the most casual dinner. It is traditionally the one dish, other than desserts, cooked by the mistress of the house, as opposed to the servants, and is often extremely intricate in its preparation. There are probably as many recipes as there are Thai women, and this is but one example.The eggplants used - makheua phuang are very small - the size of green garden peas, and are often added to curries as a crisp morsel that pops in the mouth. You could substitute the golf ball sized makheua pro, but the best alternative to the real thing is probably to omit them. INGREDIENTS :1 tablespoon kratiem (garlic) chopped1 tablespoon prik ki nu daeng ( red birdseye chilis), chopped1 tablespoon kapi (fermented shrimp paste)3 tablespoons of nam pla (fish sauce)3 tablespoons of nam makrut (kaffir lime juice)1 tablespoon sugar2 tablespoon of makheua...
Nam Jim Kiga (Chili Sauce or Dip for Barbeque-style Foods)
2007-08-29 09:13:00 The dip in the picture above is a Nam Jim, but it isn't ground into a paste in the mortar. I had it served with fried pla nin (tilpia). Aroy-mak-mak! (very delicious!). INGREDIENTS :6 tablespoons prik ki nu (green birdshit chili), sliced thinly6 tablespoons prik ki nu daeng (red birdshit chili), sliced thinly4 tablespoons hom daeng (shallots), sliced thinly3 tablespoons phak chi (coriander plant including root), chopped2 tablespoons kratiem (garlic), sliced thinly1 tablespoon nam manao (lime juice)1 tablespoon nam pla (fish sauce)DIRECTIONS :Sauté the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor of mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator. More About: Style , Foods , Chili , Sauce , Hili
Mee Grob (Fried Noodles in Sweet and Sour Sauce) หมี่กรอบ
2007-08-29 09:11:00 INGREDIENTS :2-inch piece of tamarind pulppeanut or corn oil for deep-frying¼ pound dried rice stick noodles6 ounces medum shrimp, shelled and deveined1 whole boned chicken breast, cut into slices4 shallots, minced1 tablespoon minced garlic2 sm serrano chiles, finely minced1 lime, zest only3 ½ tablespoon tomato paste4 tablespoon sugar¼ cup nam pla3 tablespoon fresh lime juice4 green onions, trimmed, cut into 1-in lengths, and blanched3 tablespoon fresh cilantro leaves½ pound bean sprouts, tails removed for garnishFor Crispy Egg Lace:oil for deep-frying2 eggs, lightly beaten¼ teaspoon saltDIRECTIONS :Cover tamarind with ¾ cup hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and press it through. Collect ½ cup tamarind liquid. Pour oil into a wok or deep saucepan to a depth of about 2-inches. Heat oil to 375°F. In a large paper bag pull rice stick noodles apart into small batches. Add 1 batch to the oil. If the tem... More About: Sweet , Noodles , Fried , Sauce
Naem Sod (Sour Spicy Issan-style Pork) แหนมสด
2007-08-29 09:10:00 INGREDIENTS :1 cup finely chopped pork½ cup finely sliced boiled pig skin2 teaspoon salt1 teaspoon sliced garlic3 to 4 teaspoons lime juice1/3 cup finely sliced young ginger root¼ cup sliced onions¼ cup coriander and green onions½ cup roasted peanutslettuce leaves1 to 2 tablespoons prik ki nuDIRECTIONS :Mix salt with pork then fry over low heat until done, breaking the meat into small fragments. Remove from heat, allow to cool, and mix in pig skin thoroughly. Gently blend in garlic, lemon juice, ginger and onion and season to taste. Spoon meat onto a bed of lettuce. Sprinkle with coriander and onion. Serve with peanut, hot chiles, lettuce and other vegetables.Note:Another popular spicy sausage is naem maw, which is uncooked. Instead, ground pork, pork rind and sticky rice are mixed with salt garlic and chilli and left to ferment for exactly three days. The fermenting effects of the garlic and chilli 'cook' the mixture into a sour tasting sausage. More About: Style , Pork , Spicy
Look Choop (Imitation Miniture Fruits) ลูกชุบ
2007-08-29 09:09:00 Preparing Thai desserts can be a daunting task for the unmotivated as it is a surprisingly labour intensive and time consuming process. This is why in days of old Thai desserts were only made for special occasions, such as religious celebrations and the visits of important guests.Small and delicate in form, Thai desserts are often regarded as the "duty" of highly respected Thai ladies. Usually, the sweet delights are prepared with only natural ingredients, even when it comes to colouring. Flowers and plants are pressed into service for the wide variety of hues and scents that are present in most Thai desserts. Pandan leaves, saffron, burnt crushed coconut shell and turmeric are used to gain green, red, black and yellow respectively. Jasmine and roses provide the aroma..Thai desserts have been greatly influenced by such distant neighbours as the Portuguese and, of course, the Chinese. The most influential person in the Thai dessert history was actually a Portuguese lady, Marie Keemar... More About: Fruits
Laab Gai (Ground Chicken Salad) ลาบไก่
2007-08-29 09:07:00 INGREDIENTS :1 pound ground chicken breast2 green onions, white part only1 ounce (¼ cup sliced) red onion3 pieces kah (galangal)2 tablespoon fish sauce (nam pla)¼ cup lime juice1 ½ teaspoons ground roasted chiles 1 tablespoon ground toasted rice¼ cup loosely packed mint leaves red lettuce leaves fresh red chile "flowers"2 pounds assorted raw veggies (broccoli, green beans, eggplant, zucchini, etc.), cut into serving size pieces DIRECTIONS :Heat a wok and add the chicken without oil. Stir-fry until the pink color is gone. Set aside. Slice the green onion, crosswise into pieces about 1/8 inch thick and add to the chicken. Peel the red onion and remove the root portion. Slice vertically into paper thin strips and add to chicken.Heat a small skillet and roast the kah without oil until it's light golden. Grind it to a powder in ... More About: Ground , Salad , Chicken
Kanom Chan ขนมชั้น
2007-08-29 09:04:00 INGREDIENTS :1 ½ cup mung bean starch (paang tao)½ cup rice flour3 cups paang mun (similar to corn starch)4 ½ cups thick coconut milk2 ½ cups thin coconut milk4 ½ cups white sugar¼ cups pandan extractDIRECTIONS :Cook sugar in thin coconut milk over medium heat until sugar dissolved set aside to cool.Mix all 3 types of flour together. Knead flour with thick coconut milk by adding coconut milk in a small quantity at a time, then added the dissolved sugar in thin coconut milk.Divide the mixture into two equal parts then add pandan extract to one part of mixture.Heat pan in steamer until hot then add flour mixture (about ¼ inch) cook the first layer until done, about 5 to 7 minutes. Continue the same process for the rest of the mixture. Cool and cut into small pieces. More About: Chan
Kanom Jeeb (Siu Mai Dumplings) ขนมจีบ
2007-08-29 09:03:00 Siu Mai (Shumai) dumplings are called kanom jeeb in Thailand. "kanom" is a generic term for sweet dainties, candied foods, puddings, and pastries. "jeeb" means to pleat or gather together in folds. So, "kanom jeeb is a pleated dumpling. INGREDIENTS :3 dried Chinese black or Shiitake mushrooms6 ounces peeled deveined large shrimp1 green onion1 teaspoon minced ginger¾ cup ground pork1 tablespoon oyster sauce1 teaspoon Chinese rice wine or dry sherry1 teaspoon sesame oil½ teaspoon granulated sugarabout 20 gyoza wrappers (or won ton wrappers cut into circles).DIRECTIONS :Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion.Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3...
Kanom Krok (Coconut-Rice Pancakes) ขนมครก
2007-08-29 09:02:00 INGREDIENTS :3 14 ounce cans coconut milk, or 1 ¾ cups coconut cream with 3 ½ cups lighter coconut milk¼ cup plus 1 tablespoon sugar2 ½ tablespoon tapioca or arrowroot flour3 tablespoon uncooked white rice1/3 cup finely shredded fresh coconut, or ¼ cup dried, unsweetened shredded coconut2 cups rice flour2 teaspoon sea salt2 to 3 tablespoon peanut or corn oiloptional filling ingredients:¼ cup green onions, cut in thin rounds¼ cup fresh corn kernels2 tablespoon cilantro leavesDIRECTIONS :If using canned coconut milk, spoon into a small saucepan 1 ¾ cup of the creamiest part from the top of three cans of coconut milk. Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 2 ½ tablespoon. of tapioca or arrowroot flour. Stir until smooth. Set aside.Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.Grind the uncooked white rice in a foo... More About: Rice , Coconut , Pancakes
Kai Yat Sai (Omelet)
2007-08-29 09:01:00 INGREDIENTS :3 eggs¼ teaspoon pepper¼ teaspoon saltFor the filling:3 tablespoon onion, minced1 large garlic clove, finely minced¼ cup green peas1 medium tomato, in ½ dice½ cup ground pork1 teaspoon nam pla1 teaspoon sugar1 teaspoon rice vinegar1 ½ tablespoon catsup¼ c green onion, bulb and stem, finely mincedDIRECTIONS :In a pan heat oil, add onion and garlic, frying until lightly browned. Add pork and fry for 5 minutes, add peas, tomatoes, and remaining ingredients except the green onion. Stir and cook for 10 minutes, adding a few teaspoons of water if the mixture becomes too dry. In a bowl beat the eggs well, add pepper and salt. Prepare eggs in omlett fashion, and place above filling on one side before folding egg over. Garnish top with chopped onion, and serve sriracha hot sauce on the side. More About: Mele
Kai Jeow Moo Sab (Pork Omelet)
2007-08-29 09:00:00 INGREDIENTS :2 eggs2 tablespoons nam pla1 teaspoon Maggi seasoning¼ cup chopped green onions and red peppers8 ounces ground pork½ cup oilDIRECTIONS :Combine the eggs with the fish sauce, Maggi seasoning, green onions and red peppers. Beat the mixture well and add the ground pork. Continue to stir until the ground pork is evenly dispersed. Heat an 8 inch skillet and add a quarter of the oil. Wait for the pan to get hot, then pour in a quarter of the egg mixture. Turn down the temperature to medium-high and fry the mixture for 2 minutes, or until cooked. Turn the omelet on to a plate and continue the cook the remaining mixture in the extra oil until all four omelets are cooked. More About: Pork , Mele
Haw Mok Talay (Steamed Seafood Custard)
2007-08-29 08:37:00 INGREDIENTS :2 tablespoons red curry paste (from can or plastic tub is fine or better yet make your own)1 tablespoon of oil2 cups coconut cream1 tablespoon of rice flour1 pound filet of a firm fish, ½ ground in food processor, ½ in coarse cubes1 pound mixed shellfish-peeled shrimps, scallops, and mussels, if desired2 large eggs, beaten5 to 6 bai makrut (kaffir lime leaves), very finely julienned2 green onions, chopped3 tablespoons nam pla1 cup fresh basil leaves, reserve some for garnish1 dozen cilantro roots, pound into a paste, optional2 to 3 cups bok choy or Napa Cabbage cut into 1 inch pieces and lightly steamed in fish sauce and water, squeeze all the liquid out3 older banana leaves from outside of plant, split lengthwise with rib removed, or 1 package frozen leaves2 prik ki nu or serrano chile peppers, thinly julienned for garnishDIRECTIONS :Fry the curry paste in the oil until fragrant. Add the kaffir lime leaves, green onions, half the basil that has been chopped, and cila... More About: Seafood , Custard , Steamed
Guiatiao Pad Si-Iew Gai (Stir Fried Ribbon Noodles with Chicken)
2007-08-29 08:32:00 INGREDIENTS :3-5 cloves of garlic minced1 medium duck egg, beaten (use chicken eggs if you can't get duck eggs)1 tablespoon cornstarch/cornflour1 tablespoon rice wine1 tablespoon fish sauce3 tablespoons sweet dark soy sauce2 tablespoons oyster sauce1 tablespoon palm sugar1 teaspoon sesame oil1 teaspoon freshly ground black pepper1 tablespoon freshly ground ginger1 tablespoon chopped green onions1 tablespoon chopped shallots1 tablespoon thinly sliced red prik ki nu (birdsey chilis - optional).DIRECTIONS :Take about 8 ounces (250 grammes) of chicken and slice it paper thin (if you don't fancy this try and persuade you butcher to put it through the bacon slicer...) and marinade the chicken in the marinade for about an hour.Marinaded chicken (above)8 ounces sen yai (wide rice noodles)1 tablespoon fish sauce1 tablespoon palm sugar2 tablespoons oyster suace2 tablespoons sweet dark soy sauce1 cup broccoli floretsHalf a cup of coconut milk (optional)Cook the noodles until tender (andante ... More About: Chicken , Noodles , Fried , Ribbon
Grapaow Pla (Dried Fish Maw Soup)
2007-08-29 08:24:00 Grapaow pla, กระเพาะปลา, is the air bladder of a fish. It is fried to preserve it, and it is soaked in water to reconstitute it.I ordered this soup from one of the food vendors at Wat Thai Los Angeles where I study Thai language every Saturday and Sunday. The food vendor's sign (see below) indicated it was "Chicken Soup ". I guess she didn't want to scare the farangs (Westerners) away with a big sign for "Fish Maw Soup"!The soup I ordered was wonderful. It was piping hot with chunks of tender chicken meat, slightly sour strips of bamboo shoots, gelatinous pieces of the fish maw, slices of mushrooms, and a whole hard-boiled eggs. It was topped with freshly chopped cilantro and two teaspoons of a vinegary chili sauce.The soup is similar to a Chinese Hot and Sour soup. The liquid is thick, and it is almost "stew-like". It is so good! INGREDIENTS :4 cups water1 whole chicken breast, about 1 pound8 ounces dried fish belly/fish maw (g...
Goong Chae Nam Pla (Raw White Prawns with Chiles in Fish Sauce)
2007-08-29 08:23:00 INGREDIENTS :1 pound prawns15 prik ki nu1 tablespoon chopped garlic10 peeled cloves of garlic1 teaspoon palm sugar1 teaspoon chopped cilantro root2 tablespoons nam pla1 ½ tablespoon lime juice4 to 5 sprigs of mintshredded cabbageDIRECTIONS :To prepare the prawns, shell, vein, remove the head, but leave the tail attached.Chop the chiles finely and mix with the cilantro root and chopped garlic. Add the nam pla, sugar, and lime juice so that a sour taste predominates.Place a bed of shredded cabbage on a serving plate, and arrange the prawns on the cabbage. Place the peeled garlic cloves next to the prawns. Just before serving, pour the sauce over the prawns and sprinkle with mint leaves. More About: Fish , White , Chiles , Sauce , Prawns
Gluay Tod (Fried Bananas)
2007-08-29 08:19:00 INGREDIENTS :1 pound bananas about, 6 small Asian bananas1 cup rice flour1 cup all purpose flour1 teaspoon baking soda1 cup water½ cup coconut milk½ teaspoon salt¼ cup sesame seeds3 tablespoons sugar¾ cup shredded coconut4 cups oil for deep fryingDIRECTIONS :Peel and slice each banana lengthwise into four slices. Combine all the batter ingredients and stir just to mix together. Heat the oil in a wok to 375°F. Dip each piece of banana into the batter and deep fry until golden brown. Remove from oil and drain. Serve with Thai ice cream. More About: Fried , Nana
Geow Nam (Wonton Soup)
2007-08-29 08:16:00 INGREDIENTS :20 pieces soft wonton skins6 ounces chopped chicken6 ounces spinach4 ounces nam pla¼ teaspoon roasted garlic1/8 teaspoon black pepper1 ounce chopped mushroom26 ounces waterDIRECTIONS :First mix the chicken, black pepper and mushroom in a bowl. Next place a dime size portion of the chicken mixture in the center of a wonton skin. Pinch the end together so it looks like a tear drop.Start heating the water. Add the wonton. Bring to a boil. Boil the soup for 3 ½ minutes. In your serving bowl add the nam pla. Do not add this to the boiling soup! When the wonton are cooked, place the soup in the serving bowl over the spinach and nam pla. Garnish with the roasted garlic and a sprinkle of black pepper. More About: Soup
Gaeng Ped Ped Yang (Roast Duck Curry)
2007-08-29 08:11:00 INGREDIENTS :1 roasted duck, deboned and cut into 1-inch squares2 ½ cups coconut milk1 ½ tablespoon vegetable oil3 tablespoon red curry paste2 medium tomatoes, halved or 10 cherry tomatoes½ cup sweet basil leaves (horapha)4 kaffir lime leaves, halved½ teaspoon salt2 tablespoon fish sauce1 teaspoon sugar½ cup water (or chicken stock) DIRECTIONS :Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add ¾ cups coconut milk and stir to mix thoroughly. Add the duck and stir well. Next, add the remaining coconut milk, water, tomatoes, kaffir lime leaves, sugar, salt, fish sauce and sweet basil.Cook for about 10 minutes or until duck absorbs curry flavor. More About: Curry , Yang , Duck , Roast
Gaeng Keow Waan Gai (Green Chicken Curry)
2007-08-29 08:09:00 INGREDIENTS :2 cups (500ml) coconut milk2 tablespoon oil1 onion, chopped2 tablespoon green curry paste1 pound (500g) chicken thigh fillets, cut into strips4 kaffir lime leaves1 tablespoon fish sauce1 tablespoon lime juice1 teaspoon lime rind, finely grated1 tablespoon soft brown sugar DIRECTIONS :In a small pan, bring coconut milk to the boil, and cover over high heat for about 10 minutes or until bubles of oil begin to crack the surface of the milk.Heat oil in a wok. Add onion and curry paste and cook over medium heat for 3 minutes, or until fragrant. Add chicken and stir fry for another 5 minutes. Pour in coconut milk, lime leaves and ¼ cup of water and bring to boil, stirring occasionally.Reduce heat, simmer curry for 10 minutes or until chicken is tender.Stir in fish sauce, lime juice, lime rind and brown sugar.Serve immediately with steamed white rice on the side.Note:If you want to add vegetables to this curry, stir in 100g snake or green beans... More About: Green , Chicken , Curry
Gaeng Hang Lay (Hang Lay Curry)
More articles from this author:2007-08-29 07:40:00 Photograph from the Bangkok Post INGREDIENTS :500 grams pork neck, cut into 1 inch cubes7 grams hang lay powder50 grams pre-prepared hang lay curry paste50 grams roasted peanuts50 grams pickled local garlic (small and roundish)100 grams fresh garlic100 grams shallots200 grams onions, sliced50 grams ginger, shredded50 grams tamarind juice50 grams palm sugar20 grams light soy sauce10 grams dark soy sauceDIRECTIONS :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.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.Garnish with the remainder of the ginger before serving with steamed rice. More About: Curry , Hang 1, 2, 3, 4 |
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