Pla Neung Se-ew (ปลานึ่งซีอิ๊ว - Thai Steamed Fish nN Soy Sauce)

Ingredients
1 fish weight 400-500 grams (or fish fillets)

3 cloves garlic, sliced into thin pieces

3 scallions, finely sliced

3 chinese celery, chopped

a small knob of fresh ginger , peeled and finely sliced

2-4 red chilies, sliced

1/2 tablespoon sesame oil

2 tablespoons soy sauce

1 teaspoon sugar

1/2 cup chicken stock

Preparations
1. Clean and score the fish at an angle all the way to the bones on both sides (not necessary to score if you use fish fillets).

2. In a heat-proof plate, arrange the sliced garlic at the bottom of the plate and put cleaned fish over the garlic. Then add the scallion, chinese celery and ginger over the fish.

3. In a medium-sized bowl, add sesame oil, chicken stock, soy sauce, and sugar together. Stir until mixed well and pour over the fish.

4. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes (whole fish takes longer time to cook than fish fillets).

5. Remove the steamed fish from the steamer, then garnish on top with sliced chilies. Serve immediately with hot steamed rice.

Kai Toon (ไข่ตุ๋น - Thai Steamed Eggs)

Ingredients
4 eggs, beaten

1/2 cup tomato, cube

1 tablespoon soy sauce (of fish sauce)

2 cups chicken stock (or water)

1 tablespoon scallion, finely chopped

1/2 teaspoon pepper powder

1 teaspoon fried garlic (optional)

coriander leaves (for garnishing)

Preparations
1. Beat the eggs in the medium-sized bowl. Add the chicken stock (or water), tomato, pepper powder and soy sauce. Stir until all ingredients mixed well.

2. Heat water in a steamer. Wait until boiling, then place the bowl and turn down to medium heat. Steam for 15 minutes or until cooked.

3. Remove from heat. Sprinkle with chopped scallions and coriander leaves (and fried garlic : optional). Serve immediately with hot steamed rice.

Tom Kha Gai (ต้มข่าไก่ - Coconut Milk Soup with Chicken)

Ingredients
2 cups coconut milk

1 cup chicken stock

2-3 medium pieces fresh galangal, peeled and sliced

3 chicken breast fillets (cut into well pieces)

2 teaspoons chilies, finely chopped

1 tablespoon fish sauce

1 teaspoon sugar

1/2 cup fresh coriander leaves

5 coriander leaves for garnish

Preparations
1. Add coconut milk, chicken stock and galangal in a pan.

2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.

3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well.

4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.

Kao Yam Pak Tai (ข้าวยำปักษ์ใต้)

Kao Yam Pak Tai is a one plate meal that originates in the South and consists of several ingredients such as rice, nam Budu mixed with coconut milk, grounded dried shrimps, sliced lemon grasses, thinly cut kaffir lime leaves, been sprouts, pomelo, thinly cut torch ginger flower, thinly cut cowpeas, chopped cucumber, ground roasted dried chilli and lime slices,

The ingredients are heaped onto the rice, nam Budu is poured on top, and all is mixed thoroughly together and eaten.The rice that is eaten with Khao Yam Pak Tai can be cooked in the usual way or it can be cooked with morinda leaves or the juice of butterfly pea flowers, which imparts a pleasing aroma and gray in color.

There are two types of Nam Budu, one that is made from prawns and the other from small fishes. The prawns or fishes are fermented with salt in an Earthen jar that is placed in the sun for several years. The sweet type of nam Budu is used for making Nam Yam Pak Tai, whereas the salty type is used for making various types of nam Prik.

Gai Pad Med Ma-Maung (ไก่ผัดเม็ดมะม่วง - Stir-Fried Chicken with Cashew Nuts)

Ingredients
300 g. sliced chicken thigh

1 1/2 tablespoon soy sauce

2 tablespoons oyster sauce

1/3 cup roasted cashew nuts

2 spring onions, chopped

3 cloves garlic, minced

1/4 onion, cut into small cubes

4 dried chillies, chopped

1 teaspoon seasoning soy sauce

1 tablespoon sugar

1 tablespoon cooking wine

2 tablespoons vegetable oil

Preparations
1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.

2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.

3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.

4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.

Pla Rad Prik (ปลาราดพริก - Fried Fish with Tamarind Sauce)

Ingredients
1 fish (any meaty white fish) weight 400-500 grams

1 tablespoon tamarind

3 tablespoons sugar

1 shallot, coarsely chopped

2 cloves garlic, coarsely chopped

3 sprigs coriander

2 tablespoons fish sauce

3 red or yellow chilies

Preparations
Fried Fish:
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.

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.

3. 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.

TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350°F for 10 minutes.

Topping Sauce:
1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.

2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.

3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.

Kao Tom Goong (ข้าวต้มกุ้ง - Thai Rice Soup with Shrimps)

Ingredients
350 grams shrimp (shelled, deveined, and butterflied)

2 cups water

1 cup cooked rice

1/2 teaspoon preserved cabbage

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon minced garlic

Shiitake mushrooms, sliced

1 cup chinese celery (including the leaves), sliced

1 teaspoon pepper powder

fried garlic for topping (optional)

salted radish (optional)

Preparations
1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.

2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.

3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally. Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.

4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately.

Moo Pad Prik King (หมูผัดพริกขิง - Stir Fried Pork With Red Curry Paste)

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.

Pla Neung Prik Ma-nao (ปลานึ่งพริกมะนาว - Steamed Fish with Lime, Garlic and Chili Sauce)

Ingredients
1 fish (any meaty white fish) weight 400-500 grams

2 scallions, cut into 1" long

3-5 chilies, chopped

6 cloves garlic, chopped

2 tablespoons fish sauce

4 tablespoons lime juice

1/2 cup chicken stock

coriander leaves (for garnishing)

Preparations
1. Clean 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. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes.

3. In a medium-sized bowl, add chicken stock, chilies, garlic, fish sauce and scallions. Stir until mixed well.

4. Remove the steamed fish from the steamer, then pour the prepared sauce over the fish and garnish with coriander leaves. Serve immediately with hot steamed rice.

Pla Tod Num-pla (ปลาทอดน้ำปลา - Fried Fish with Fish Sauce)

Ingredients

1 fish (any meaty white fish) weight 400-500 grams (or fish fillets)

2 teaspoons oyster sauce

1 tablespoon fish sauce

1 teaspoon sugar

cooking oil

fresh vegetable (tomato, cucumber, cabbage, etc. for garnishing)

Preparations
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.

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.

3. 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.

4. To make the sauce : Heat one tablespoon of the leftover oil (after deep frying fish). Wait until hot then add sugar, fish sauce, and oyster. Stir until mixed well then remove from heat.

5. Garnish the fresh vegetables with fried fish. Before serving, pour the sauce on top of fried fish then serve immediately with hot steamed rice.

see-krong moo ob num-peung (ซี่โครงหมูอบน้ำผื้ง)

Thai Recipe Ingredients

* 800 grams pork spare ribs, cleaned and chopped into well pieces

* 3 tablespoons honey

* 1 tablespoon sugar

* 1 tablespoon red wine (or cooking wine)

* 1/4 teaspoon salt

* 1/4 teaspoon powder pepper

* 4 cup water

* coriander leaves (for garnishing)

* cooking oil

Thai Food Preparations

1. Heat oil in a wok. Wait until hot then add pork spare ribs, fry until nearly cooked. Remove from heat and drain.

3. Heat water in a big pot over medium heat, wait until boiling then add fried pork spare ribs.

4. Add the rest ingredients, and turn down to low heat. Simmer for 30-40 minutes until the spare ribs are tender. Remove from heat.

5. Transfer to the serving plate. Garnish on top with coriander leaves. Serve immediately with hot steamed rice.

Refer : www.ezythaicooking.com

Sen-yai pad kee mao (เส้นใหญ่ผัดขี้เมา)

Thai Recipe Ingredients

* 400 grams seafood (shrimp, fish fillet, green mussel, squid, etc.)

* 400 grams noodle paste

* 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

Thai Food 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 noodle paste 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.

Refer :www.ezythaicooking.com

Chinese Olive Fried Rice (Kow Pad Nam Leab )

This fried rice recipe has a different twist from more common fried rice because of the flavor of the olives.
The chinese olives taste quite different from Mediterranean style olives.

2 Servings
--------------------------------------------------------------------------------

3 tablespoons vegetable oil
1/2 cup ground pork
2-3 cloves garlic, minced
3 cups cooked rice
10-15 sprigs cilantro, chopped
10 salty Chinese olives, chopped
1 wedge lime Optional
1 teaspoon fish sauce Optional
cucumber, sliced Optional

There are two steps in making fried rice. First cook the rice then stir fried the rice with seasonings. If you have leftover rice that is not too mushy, that works well too. The key to making great fried rice is drier rice and retaining high heat while cooking. So, cook some rice that is drier than normal.

Pit the olives. The pit should just slide off easily. Chop the olives into small pieces.

Prepare your rice by fluffing it. If your rice is cold heat it up in microwave, then fluff it. Super hot rice doesn't work well for fried rice. But somewhat warm is great because cool rice will rob the heat from the wok.

Over medium heat, add oil to a wok. Quickly add chopped garlic and stir. Add ground pork and chopped Chinese olives. At this point, the wok cools off a little. Stir the mixture. If there is a lot of juice coming out from the pork, keep stirring until the juice is gone. This will give the wok a chance to get hotter again. When the pork is cooked, add rice and stir. Gently break up small clumps of rice with the back of your spatula to coat it with the olives. Your rice will turn purplish at this point. Taste and see if the fried rice is not too salty. If it is too salty, add more rice. Conversely you can also add more fish sauce, but I normally find the salty Chinese olives contribute enough salt.

Put the fried rice in a plate. Sprinkle the chopped cilantro on top. Add a wedge of lime and cucumber on the side. Serve with pepper lime fish sauce if you like it hot.

Tips and substitutions
You can substitute ground chicken or turkey for the ground pork.

You can try substituting nicoise olives for the Chinese ones, but you will find that there's a distinct difference in flavor that you will miss.

Use fresh cilantro - it makes a big difference.

The key to cooking great fried rice is the temperature of the wok. As ingredients get added, the wok cools a little. So add a little at a time. Keep the wok on high heat at all times.

refer http://www.thaitable.com/

Chinese Olive Fried Rice (Kow Pad Nam Leab )

This fried rice recipe has a different twist from more common fried rice because of the flavor of the olives.
The chinese olives taste quite different from Mediterranean style olives.

2 Servings
--------------------------------------------------------------------------------

3 tablespoons vegetable oil
1/2 cup ground pork
2-3 cloves garlic, minced
3 cups cooked rice
10-15 sprigs cilantro, chopped
10 salty Chinese olives, chopped
1 wedge lime Optional
1 teaspoon fish sauce Optional
cucumber, sliced Optional

There are two steps in making fried rice. First cook the rice then stir fried the rice with seasonings. If you have leftover rice that is not too mushy, that works well too. The key to making great fried rice is drier rice and retaining high heat while cooking. So, cook some rice that is drier than normal.

Pit the olives. The pit should just slide off easily. Chop the olives into small pieces.

Prepare your rice by fluffing it. If your rice is cold heat it up in microwave, then fluff it. Super hot rice doesn't work well for fried rice. But somewhat warm is great because cool rice will rob the heat from the wok.

Over medium heat, add oil to a wok. Quickly add chopped garlic and stir. Add ground pork and chopped Chinese olives. At this point, the wok cools off a little. Stir the mixture. If there is a lot of juice coming out from the pork, keep stirring until the juice is gone. This will give the wok a chance to get hotter again. When the pork is cooked, add rice and stir. Gently break up small clumps of rice with the back of your spatula to coat it with the olives. Your rice will turn purplish at this point. Taste and see if the fried rice is not too salty. If it is too salty, add more rice. Conversely you can also add more fish sauce, but I normally find the salty Chinese olives contribute enough salt.

Put the fried rice in a plate. Sprinkle the chopped cilantro on top. Add a wedge of lime and cucumber on the side. Serve with pepper lime fish sauce if you like it hot.

Tips and substitutions
You can substitute ground chicken or turkey for the ground pork.

You can try substituting nicoise olives for the Chinese ones, but you will find that there's a distinct difference in flavor that you will miss.

Use fresh cilantro - it makes a big difference.

The key to cooking great fried rice is the temperature of the wok. As ingredients get added, the wok cools a little. So add a little at a time. Keep the wok on high heat at all times.

refer http://www.thaitable.com/

Pla Neung Se-ew (ปลานึ่งซีอิ๊ว - Thai Steamed Fish nN Soy Sauce)

Ingredients
1 fish weight 400-500 grams (or fish fillets)

3 cloves garlic, sliced into thin pieces

3 scallions, finely sliced

3 chinese celery, chopped

a small knob of fresh ginger , peeled and finely sliced

2-4 red chilies, sliced

1/2 tablespoon sesame oil

2 tablespoons soy sauce

1 teaspoon sugar

1/2 cup chicken stock

Preparations
1. Clean and score the fish at an angle all the way to the bones on both sides (not necessary to score if you use fish fillets).

2. In a heat-proof plate, arrange the sliced garlic at the bottom of the plate and put cleaned fish over the garlic. Then add the scallion, chinese celery and ginger over the fish.

3. In a medium-sized bowl, add sesame oil, chicken stock, soy sauce, and sugar together. Stir until mixed well and pour over the fish.

4. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes (whole fish takes longer time to cook than fish fillets).

5. Remove the steamed fish from the steamer, then garnish on top with sliced chilies. Serve immediately with hot steamed rice.

Kai Toon (ไข่ตุ๋น - Thai Steamed Eggs

Ingredients
4 eggs, beaten

1/2 cup tomato, cube

1 tablespoon soy sauce (of fish sauce)

2 cups chicken stock (or water)

1 tablespoon scallion, finely chopped

1/2 teaspoon pepper powder

1 teaspoon fried garlic (optional)

coriander leaves (for garnishing)

Preparations
1. Beat the eggs in the medium-sized bowl. Add the chicken stock (or water), tomato, pepper powder and soy sauce. Stir until all ingredients mixed well.

2. Heat water in a steamer. Wait until boiling, then place the bowl and turn down to medium heat. Steam for 15 minutes or until cooked.

3. Remove from heat. Sprinkle with chopped scallions and coriander leaves (and fried garlic : optional). Serve immediately with hot steamed rice.

Guy Op Sea Eaiw (ไก่อบซีอิ้ว )

Ingredients:
500 gms Chicken Breast with Skin
1-2 Coriander Root
2-3 Garlic Cloves
1/2 Teaspoon Peppercorns
3 Tablespoons Light Soy Sauce
2 Tablespoons Butter
500 ml Water
1 Chicken Stock Cube

Preparation:
Clean the chicken breast and add the light soy sauce.
Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes.
Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavour, not to cook the chicken.
Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer. Simmer until the water has reduced by half.
During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too.
Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.

Ingredients for Sauce :
5 Chillies
1 Garlic Clove
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Tablespoon Dark Soy Sauce
Preparation

1. Mix chillies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.

2. You can spoon this sauce over the chicken, as I’ve done for the photograph, or if some of your guests don’t like spicy chilli, you can serve it as a side sauce.

Refer : www.thaicuisinerecipe.com

Pla pad kuen-shai (ปลาผัดขึ้นฉ่าย)

Thai Recipe Ingredients

* 300 grams fish fillets, cut into well pieces

* 2 tablespoons minced garlic

* 100 grams scallion, cut into 1" long

* 150 grams chinese celery, cut into 1" long

* 2 red chili peppers, sliced diagnally

* 1/2 cup soup (or water)

* 2 tablespoons soy sauce

* 2 tablespoon soya bean sauce

* 1 tablespoon oyster sauce

* 1/2 teaspoon sugar

* 1/2 teaspoon ground pepper

* cooking oil

Thai Food Preparations

1. Heat oil in a wok over medium heat. Add fish fillets. Fry until golden and crispy. Remove, drain and set aside.

2. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Then add fried fish, scallion, red chilli and chinese celery. Stir fry for a few minutes.

3. Season with oyster sauce, soya bean sauce, soy sauce, sugar and ground pepper. Add soup and 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.

Refer :www.ezythaicooking.com

Pla pad kuen-shai (ปลาผัดขึ้นฉ่าย)

Thai Recipe Ingredients

* 300 grams fish fillets, cut into well pieces

* 2 tablespoons minced garlic

* 100 grams scallion, cut into 1" long

* 150 grams chinese celery, cut into 1" long

* 2 red chili peppers, sliced diagnally

* 1/2 cup soup (or water)

* 2 tablespoons soy sauce

* 2 tablespoon soya bean sauce

* 1 tablespoon oyster sauce

* 1/2 teaspoon sugar

* 1/2 teaspoon ground pepper

* cooking oil

Thai Food Preparations

1. Heat oil in a wok over medium heat. Add fish fillets. Fry until golden and crispy. Remove, drain and set aside.

2. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Then add fried fish, scallion, red chilli and chinese celery. Stir fry for a few minutes.

3. Season with oyster sauce, soya bean sauce, soy sauce, sugar and ground pepper. Add soup and 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.

Refer :www.ezythaicooking.com

Rice Cracker with Prawn and Pork Dip

Ingredients:

Mince Pork 45 g
Prawns 45 g
Ground Roasted Peanuts 20 g
Coconut Milk 150 ml
Dried Red Chillies 40 g
Coriander Roots 2 g
Ground Pepper 2 g
Garlic 4 g
Sugar 15 g
Fish Sauce 20 g
Shallots 18 g
Coriander 1 stem
RiceCrackers 100 g
Oil for deep frying

Preparation:

1. Deep fry the rice crackers (a few at a time) in hot oil, drain well and set aside.
2. Pound together coriander root, pepper, dried chillies and garlic.
3. Stir-fry 50 ml of coconut milk until oil separated, add the mixture from no.2 and continue to fry untill fragrance.
4. Add pork and prawns, season with fish sauce and sugar.
5. Bring it back to the boil, add peanuts, shallots and take off the heat.
6. Garnish with coriander leaves and serve with the rice crackers.

Panaeng Moo (พะแนงหมู - 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.

Tom klong pla krob (ต้มโคล้งปลากรอบ)

Thai Recipe Ingredients

* 250 grams smoked dry fish (or fresh fish fillets)

* 2 tablespoons tamarind concentrate

* 3 dried chilies, sliced

* 3 tablespoons fish sauce

* 3 - 5 red shallots, grilled and smashed

* 2 lemongrasses, cut into 2" long and smashed

* 50 grams tomatoes, cut into well pieces

* 1 teaspoon sugar

* 8 pieces of sliced galangal

* 5 kaffir lime leaves

* 1/2 cup holy basil

* 2 cups soup (or water)

* tamarind leaves (for garnishing)

Thai Food Preparations

1. Heat soup in a pot over medium heat. Add galangal, lemongrass, and red shallot. Wait until boiling, then add smoked dried fish (or fresh fillets).

2. Season with tamarind conentrate, fish sauce and sugar. Then add dried chili, tomato, holy basil and kaffir lime leaves. Wait until the soup boiling again, then stir until all ingredients mixed well. Remove from heat.

3. Transfer to a serving bowl. Sprinkle with tamarind leaves. Serve immediately with hot steamed rice.

Refer :www.ezythaicooking.com

Chamwg pork curry leaves. (แกงหมูใบชะมวง)

Ingredients:
1. Vegetable oil 2 tbsp.
2. Streaky pork. 500 g.
3 a pound the curry 2 tbsp.
4. Sugar bucket 1 tbsp.
5. Makamepiik water 2 tbsp.
6 fish sauce 1-2 tbsp.
7. Chamwg leaves 1 tgwitwg.
8. Water 1,000 ml.

Preparation:
1. The power set pot. Enter into the hot oil. Streaky pork into place. To put tight enough.
2. Add spices to pound it down. And the fried pork with onion.
3. Season with sugar, fish sauce, fried Makamepiik bucket of water to another.
4. Enter an Chamwg down enough to put an Chamwg grief.
5. Add boiling water into the fire to boil reduce heat to medium fire until tender pork. And a little water enough.
6. Savor again to leave the seasoned sweet.
7. Serve immediately with dip cup cooked rice place.

Chamwg curry flavoring.
1. Some dried chilli, roasted elephant split blocks 5 tablet.
2. Shallot roasted 3 heads.
3. Thai garlic roasted lamb shell 10 segment.
4. Galangal, roasted Soi 1 tbsp.
5. Shrimp paste and then grilled 1 tbsp

How to do.
Pound infant all the details. Chamwg hold a curry.

Kang phed ped yang (แกงเผ็ดเป็ดย่าง)

Thai Recipe Ingredients

* 1 cup eggplant, cut into bite-sized pieces

* 1/2 teaspoon salt

* 2 tablespoons fish sauce

* 1/2 cup water (or chicken stock)

* 1 1/2 tablespoons vegetable cooking oil

* 3 tablespoons red curry paste

Thai Food Preparations

1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.

2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.

3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl.

Refer From www.ezythaicooking.com

Kang som pae-sa pla (แกงส้มแป๊ะซะปลาช่อน)

Thai Recipe Ingredients

* 2 tablespoons hot and sour curry paste

* 2 cups water mimosa (or any vegetable)

* 1 fish (any meaty white fish) weight 400-500 grams

* 2 teaspoons palm sugar

* 2 tablespoons fish sauce

* 3 tablespoons tamarind concentrate

* 3 cups soup (or water)

* fresh vegetables (string bean, baby corn, cabbage, etc. )

Thai Food Preparations

1. Wash the fish in clean water. Remove inside parts and cut the fish into well pieces.

2. Heat soup (or water) in a pot over medium heat. Wait until hot, add hot and sour curry paste and stir it.

3. Wait until the soup is boiling again, add fish into the pot. Leave and do not stir it until nearly done, otherwise the soup will have bad smell. Then season with sugar, fish sauce and tamarind concentrate. (If you do not want to boil the fish, you can fry it and put in the soup instead)

4. Add prepared vegetables and wait until the soup is boiling again and the vegatables done. Remove from heat.

5. Transfer to a serving bowl. Serve immediately with hot steamed rice.

Refer :www.ezythaicooking.com

Kaeng Hang Le (แกงฮังเล-Hang Lay Curry)

Recipe from: Master Chef Noppakorn Goonthamronggrat, Bangkok Post, 31 Dec 2006

Photograph from the Bangkok Post

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

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.

STEWED PORK AND EGG WITH FIVE SPICES (หมูพะโล้)

Ingredients

Be it pork 400 g (split length 2 "thick and 1").
3 egg foam.
3 from coriander.
Cisco stops that white 3 tbsp.
Cisco stops that black 1 tbsp.
Sugar 4 tbsp.
Pot-stewed powder 1 / 2 tablespoon.
3 garlic break lobe.
Pepper seed 1 tsp.
Vegetable oil 1 tbsp.
3 Tgwitwg water.

1. Boil water in pot of boiling water, wait until the eggs are put into boiled until cooked. The egg shell come prepared.
2. Put oil in the pan and set fire to. Add garlic and pepper into the onion and stir-fry. Then add pork stir-fry until almost cooked down.
3. Add flour pot-stewed, Cisco stops that black, Cisco stops that White, boiled egg, sugar and water to. Boiled with light light about 30 minutes to turn off the light.
4. Lap put make a cup coriander. Serve immediately with hot cooked rice.

Steamed Curried Fish

Ingredients
five cabbage leaves, cut into tiny items
three hundred grams snapper fillet, cut into skinny items
3-4 kaffir lime leaves, sliced thinly
one tablespoon rice flour
ten coriander leaves
a pair of contemporary chilies, sliced thinly
a pair of tablespoons red curry paste
a pair of teaspoons sugar
one will coconut milk
2 eggs
one teaspoon fish sauce

Method
1. Pour one cup coconut milk during a mixing bowl (separate 1/4 coconut milk for topping) , and add red curry paste, keep stirring till mixed well.

2. Add fish into a combination, stir till the mixture quite thick. Then add egg, fish sauce and sugar and stir well.

3. Heat water during a pot over medium-high heat, add chinese cabbage into boiled water and look ahead to three minutes. take away hot water and rinse in cold water.

4. Squeeze cabbage ( to bring water out ), place them at rock bottom of every banaleaf cup (small cup will be used instead), fill the cup with spice mixture and steam for half-hour.

5. Add rice flour into coconut milk that's separated for topping, then combine well and place in microwave for one minute.

6. when half-hour or the mixture is cooked, garnish every cup with coconut cream, coriander leaves, chili and kaffir lime leaves. Then steam for one more three minutes, and then take away from the steamer to the serving dish.

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Eating & Ordering Thai Food

Thai food is eaten with a fork and spoon. Even single dish meals such as fried rice with pork, or steamed rice topped with roasted duck, are served in bite-sized slices or chunks obviating the need for a knife. The spoon is used to convey food to the mouth. Ideally, eating Thai food is a communal affair involving two or more people, principally because the greater the number of diners the greater the number of dishes ordered. Generally speaking, two diners order three dishes in addition to their own individual plates of steamed rice,

three diners four dishes, and so on. Diners choose whatever they require from shared dishes and generally add it to their own rice. Soups are enjoyed concurrently with rice. Soups are enjoyed concurrently with other dishes, not independently. Spicy dishes, not independently. Spicy dishes are "balanced" by bland dishes to avoid discomfort.

The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry sauce), a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chillies, mint and lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet desserts and/or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon.

Introduction

Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food

depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.

With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.

Thais were very adapt at 'Siamese-icing' foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal.