Moo Ma-nao (หมูมะนาว - Boiled Pork with Lime,Garlic and Chili Sauce)

Ingredients
300 grams pork tenderloin, sliced into well pieces

2 tablespoons minced garlic

5-10 chilies, chopped

1 tablespoon chopped coriander leaves

1 tablespoon soy sauce

2 tablespoons fish sauce

1 tablespoon sugar

3-5 tablespoons lime juice

1 chinese kale (peel skin, and slice into well pieces)

coriander leaves (for garnishing)

Preparations
1. In a medium-sized bowl, prepare sauce by adding minced garlic, chopped chilies, soy sauce, fish sauce, sugar and lime juice. Stir until all ingredients mixed thoroughly. Adjust the taste according to your desire.

2. Heat water in a pot until boiling. Then add sliced chinese kale and scald it in boiled water for 2 minutes. Remove and drain. Arrange it on a serving plate.

3. After removing chinese kale, add sliced pork tenderloin. Scald until cooked thoroughly, then remove and drain.

4. Transfer the cooked pork to the serving plate. Pour prepared sauce over the boiled pork and garnish with coriander leaves. Serve immediately with hot steamed rice.

Giew Tod (เกี๊ยวทอด - Thai Fried Wonton)

Ingredients
15 wonton wrappers (eggroll wrappers)

50 grams medium-sized shrimps, cleaned, shelled and deviened

150 grams minced pork

1 teaspoon sugar

2 teaspoons coriander root, finely chopped

2 teaspoons minced garlic

1 tablespoon fish sauce

1 tablespoon soy sauce

sweet plum sauce or sweet chili sauce (for dipping)

3 cups oil for deep frying

Preparations
1. In a big bowl, add shrmip, pork, sugar, coriander root, garlic, fish sauce, and soy sauce. Knead until it becomes smooth paste and mixed finely together.

2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in the center. Fold over and seal the edge with water or egg yolk.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.

4. Transfer to a serving plate. Serve immediately with dipping sauce (and other fresh vegetables, such as cucumber, tomato, etc.)

Plah Goong (พล่ากุ้ง - Thai Shrimps Spicy Salad)

Ingredients
400 grams medium-sized shrimps, cleaned, shelled and deviened

2 lemongrasses, finely sliced

1 onion, sliced

2 spring onions, sliced

1 tablespoon chopped coriander

2 kaffir lime leaves, finely sliced

10 mint leaves

5-10 chilies, chopped

2 tablespoons roasted chili paste

3 tablespoons lime juice

2 tablespoons fish sauce

1 teaspoon sugar

Preparations
1. Heat water in a pot until boiling. Then scald the shrimps in boiled water for just a short time. Remove and drain.

2. In a small bowl, prepare the sauce by adding lime juice, fish sauce, sugar and roasted chili paste. Stir until all ingredients mixed well.

3. In a big bowl, add the shrimps, prepared sauce, lemongrass, onion, chili, spring onion, coriander, kaffir lime leaves and mint leaves. Stir until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with coriander leaves and serve immediately.

Tod Mun Goong (ทอดมันกุ้ง - Thai Shrimps Cakes)

Ingredients
250 grams medium-sized shrimps, cleaned, shelled and deviened

50 grams pork fat

2 teaspoons sugar

3 tablespoons fish sauce

2 teaspoons white pepper

3 cups oil for deep frying

sweet plum sauce (dipping sauce)

Preparations
1. Place all the ingredients in food processor and blend till form smooth paste.

2. Pour the breadcrumbs in a plate. Then use a tablespoon to form small (2" wide, 1/2" thick) patties of prepared shrimp mixture and put it in the breadcrumb plate, flip it upside down with care until all patties coated with breadcrumbs.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry till golden brown and cooked thoroughly. Remove and drain.

4. Transfer to a serving plate. Serve immediately with fresh vegetable and sweet plum sauce.

Goong Rad Sauce Ma-kam (กุ้งราดซอสมะขาม - Fried Shrimps with Tamarind Sauce)

Ingredients
500 grams shrimps, cleaned, and shelled

3 tablespoons tapioca flour

2 tablespoons fried shallot

1 tablespoon fried garlic

3 tablespoons fish sauce

1 tablespoon sugar

1/2 teaspoon chopped chilli

1/4 cup tamarind juice

1 teaspoon vinegar

3 cups cooking oil for deep frying

coriander leaves (for garnishing)

fresh vegetables (cucumbers, tomato, etc.)

Preparations
1.Toss the prepared shrimps in the tapioca flour until thoroughly coated.

2. Heat oil in a wok over medium heat. Then deep fry shrimps until crispy and golden. Remove and drain. Transfer to a serving plate

3. To make the tamarind sauce : Heat a pot over low heat, add the tamarind juice, vinegar, fish sauce, and sugar. Stir until the sauce is thickened. Then add chilli, shallot and garlic. Stir until all ingredients mixed well.

4. Pour the tamarind sauce over the fried shrimps. Garnish with coriander leaves and serve immediately with fresh vegetables.

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.

Khai Look khuey

Ingredients
boiled chicken or duck eggs 3
palm sugar 1/4 cup
fish sauce 2 tablespoons
tamarind concentrate 2 tablespoons
crisp fried shallots 2 tablespoons
vegetable oil for deep-frying
coriander leaves and thin strip of red chillies for garnishing

Preparations
1.Fry the eggs in very hot oil (medium heat) until golden brown all over.

2.Drain and arrange on a plate. Deep-fry the sliced chillies and set aside to cool.

3.Dissolve sugar over the heat with fish sauce and tamarind concentrate. Continue stirring until of syrupy consistency, then pour the sauce over the eggs. Garnish with crisp fried sliced shallots, fried dried red chillies, coriander leaves and red chili strips.

วันนี้มีเมนูอาหารไทยมานำเสนอค่ะ

เพื่อเป็นการเผยแพร่อาหารไทยให้ระบือไกลไปทั่วโลก บล็อก m-thaifood ยินดีเป็นส่วนกลาง วันนี้เราจึงสรรหาเมนูอาหารที่ขึ้นชื่อของไทยจนเป็นที่ติดอกติดใจของชาวต่างชาติมาแล้วมานำสนอให้ชาว m-thaifood ได้เอาไปลองทำกันนะค่ะ แล้วเตรียมพบกับเมนูอาหารไทยที่ยังมีอีกมากมายมาอวดโฉมบน m-thaifood กันในโอกาสหน้านี้นะค่ะ

Thai food is distributed to the worldwide spread far block m-thaifood a happy heart. Today we are recruiting in the name of the menu is Thai, and fond of foreigners, to lead the police to the m-thaifood has taken to try to do na ka Then prepare to find a Thai restaurant menus have more to look on the m-thaifood flourish in this next time na ka.

泰國食品分發給世界各地的傳播遠遠塊米thaifood一個快樂的心。今天，我們正在招聘的名義，菜單是泰國語，喜歡外國人，導致警方的M - thaifood已經嘗試這樣做なか然後準備找到一個泰國餐廳，菜單有更多的期待上的M - thaifood蓬勃發展在這未來的時間なか

タイ料理を世界に広がるメートルまで幸せな心臓ブロックthaifood配布されています。今日は、メニューの名前を募集しているタイで、外国人が好き、 mには警察をリードしthaifoodカーナことをしようとしているその後、タイのレストランのメニューを検索するための準備カーナ、この次の時間には、 m - thaifoodを見てもっと繁栄がある

Thais eten wordt uitgedeeld aan de wereldwijde verspreiding ver blok m-thaifood een gelukkig hart. Vandaag zijn we de aanwerving in de naam van het menu is Thais, en dol op buitenlanders, leiden de politie op de m-thaifood heeft genomen om te proberen te doen na ka Vervolgens voor te bereiden op het vinden van een Thais restaurant menu's meer te kijken op de m-thaifood bloeien in deze de volgende keer na ka

Deep fried fish with Chili Sauce

Ingredients : for 2 persons

1 whole fresh tilapia (weight about 600g)
1 pinch salt
1/2 cup oil for deep frying
1 clove garlic
3 shallots
7-8 Thai chilis (prik chi fa)
1/4 cup tamarind marinade
2 tbsp. fish or meat stock
1 tbsp. palm sugar
1/4 cup fish sauce

Instructions :


Clean fish, wipe it up with the paper towel, cut both sides like a crisscross and sprinkle with salt. Heat oil in a wog or pan on high heat, as soon as the oil is hot, put the prepared fish to fry and immediately reduce the heat to meduim. Keep deep frying until both sides are crispied. Take it out from the pan, drain in a paper towel and lay on the serving plate.

Peel garlic and shallots. Wash chilis and remove stem from chilis. Then pound garlic, shallots and chilis together. Take 1 tbsp. of fried fish oil and heat in a pan on medium heat. Stir fry the pounded mixture in oil until fragrant. Add in tamarind marinade, fish stock, palm sugar and fish sauce. Stir well until the sauce is cooked. Taste, the sauce should has 4 full-flavoured tastes : spicy, sour, sweet and salty. (If you prefer sour, add more tamarind marinade, if you'd like to get more sweet then add more palm sugar or if you think it isn't salty enough, just add more fish sauce.) Reduce the heat to low, let it gently boil and further cook whereas occasionally stirring until the sauce is getting thick.

Pour the sauce on top of the fried fish and decorate with chili and spring onion. Have a nice meal!

Mara sweet egg puff

Garnish - mix.
1. Mara sweet some chipping.
2. egg
3. Season sauce.
4. sugar.
5. garlic chopped
6. pepper meal
7. oil

Attack cook
1. slightly grease the pan. Put the chopped garlic until fragrant.
2. Insert the Mara sweet. Mara started to put soft Wedge into the egg. To interweave.
3. Season with seasoning sauce. And a little sugar. Mara started when cooked. Scoop it up immediately insert plate. Sprinkle with powdered pepper before serve little to fragrancy

Tom Kha Kai

Main Ingredient
Chicken 500 g.
Coconut Milk 1,000 g.
Rice straw mushroom 200 g.
Fresh galangal 50 g.
Bashed galangal 25 g.
Bashed lemon grass 100 g.
Kaffir lime leaves 3 g.
Coriander root 37 g.
Soup powder 11 g.
Salt 10 g.
Hot chilli 10 g.
Lime juice 50 g.
Fish sauce 50 g.
Coriander leaves 5 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 6 persons

Cooking Method
1.Cut up the chicken
2.Mix galangal, lemon grass, kaffir lime leaves and coriander root, all bashed, add coconut milk and heat until fragrant, add chicken and low heat until done then season with salt, soup powder, fish sauce, hot chilli, mushroom, remove from heat, add lime juice and sprinkle with coriander leaves


Nutrition Fact
Energy(kCal.)
95.96
Protein(g.)
7.44
Fat(g.)
5.96
Carbohydrate(g.)
3.14
Fiber(g.)
1.06
Calcium(mg.)
11.31
Iron(mg.)
0.24

Strong point of Tom Kha Kai
Low fat compared to other coconut dishes. Provide phosphorus and rather low calories.

Medicinal Benefits * ที่มา : ผศ.ดร.อัญชนีย์ อุทัยพัฒนาชีพ และคณะฯ
Fresh galangal : Carminative, expectorant
Bashed lemon grass : Carminative
Kaffir lime leaves : Protect and heal cancer
Lime juice : Expectorant, tonic, cooling, antiscorbutic
Hot chilli : Digestive, laxative, expectorant, cold relief
Coriander leaves : Eject toxic, stomachic

Kaeng Liang

Main Ingredient
Pepper 12 g.
Shallot 82 g.
Ground dried shrimp 60 g.
Shrimp paste 26 g.
Hot chilli 2 g.
Sweet basil 46 g.
Gord gourd 108 g.
Sponge gourd 264 g.
Rice straw mushroom 176 g.
Pumpkin 432 g.
Water 2,224 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 6 persons

Cooking Method
Pound pepper, shallots and dried shrimps then add shrimp paste, mix thoroughly
Dissolve the chilli paste in water and heat until boiling
Add vegetables and season as taste


Nutrition Fact
Energy Protein Fat Carbohydrate Fiber Calcium Iron
(kCal.) (g.) (g.) (g.) (g.) (mg.) (mg.)
25.96 2.29 0.24 3.66 1 34.3 0.65

Strong point of Kaeng Liang
Low fat and low calories. Fibers from vegetables.

Medicinal Benefits * ที่มา : ผศ.ดร.อัญชนีย์ อุทัยพัฒนาชีพ และคณะฯ
Pepper : Peptic, carminative, cooling
Shallot : Relief cold, catarrh
Hot chilli : Digestive, laxative, expectorant, cold relief
Sweet basil : Carminative
Gord gourd : Carminative, relief fever, nourish eyes
Sponge gourd : Nourish heart, laxative, cooling
Pumpkin : Nourish eyes

Kaeng Khiao Wan Kai

Main Ingredient
Chicken 500 g.
Kaeng Khiao Wan chilli paste 200 g.
Coconut milk 1,000 g.
Coconut cream 250 g.
Ma-kheua phuang 400 g.
Green & red chilli 30 g.
Sweet basil 40 g.
Kaffir lime leaves 2 g.
Palm sugar 30 g.
Fish sauce 80 g.
Chilli paste Ingredient Hot chilli 30 g.
Chilli 10 g.
Lemon grass 15 g.
Galangal 7 g.
Kaffir lime skin 8 g.
Garlic 60 g.
Coriander seed 5 g.
Shallot 40 g.
Cumin 2 g.
Pepper 3 g.
Coriander root 5 g.
Sweet basil 20 g.
Shrimp paste 10 g.
Salt 5 g.
Oil 150 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 8 persons

Cooking Method
1.Pound all the mixture for chilli paste, fry with oil and take aside
2.Fry chilli paste with a bit coconut cream until fragrant, add chicken and fry rather done
3.Add coconut milk
4.Season with sugar, fish sauce, ma-kheua phuang, stir until done, add coconut cream, chilli, kaffir lime leaves and sweet basil

Main Ingredient
Mungbean noodles, soak in water 150 g.
Pork chops, steamed 150 g.
Shrimp, steamed and peel 100 g.
Ear mushroom 5
Tomato 35 g.
Lettuce 250 g.
Spring onion 100 g.
Coriander plant 1
Celery, cut in pieces 150 g.
Roasted peanut 60 g.
Sliced chilli 1
Onion 100 g.
Seasoning sauce Ingredient
Chilli 1
Sliced garlic 1 bulb
Pickled garlic 1 bulb
Chopped coriander root 5 g.
Sugar 80 g.
Vinegar 100 g.
Fish sauce 100 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Seasoning sauce cooking
1. Pound garlic and coriander, chilli, mix sugar, fish sauce and vinegar
2. Boil water, soak wun sen, leave in cold water and drain
3. Cut pork and shrimp in pieces, soak in boiling water
4. Clean the ear mushroom, soak in boiling water, leave in cold water, and cut
5. Mix all the mixture, dress with seasoning, mix together, taste for sour, salty, spicy and sweet

Spicy Soup with Prawn and Lemon Grass [Tom Yum Goong]

Spicy Soup with Prawn and Lemon Grass Ingredients

1. 12 medium-size shrimps, deveined

2. 10 mushrooms

3. 1 stalk of lemon grass (lightly pounded and cut into 2" long)

4. 3 lime leaves

5. 1 teaspoon of salt

6. 2 tablespoons of fishsauce

7. 3 tablespoons of lime juice

8. 6 hot peppers (pounded lightly)

9. 4 cups of water

10. 1/2 cup of roughly cut coriander leaves



Spicy Soup with Prawn and Lemon Grass Preparations

1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.

2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.

3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.

Papaya Salad [Som Tum]

Papaya Salad Ingredients

1. 2 cups shredded green papaya

2. 1/2 cup shredded carrot

3. 1/2 cup sting bean (cut into 1" long)

4. 2 tablespoons fish sauce

5. 1 1/2 tablespoons palm sugar

6. 3 tablespoons lime juice

7. 1/2 cup tomato (wedged)

8. 1/3 cup dried shrimps

9. 1/4 cup peanuts

10. 10 green chilies

11. 5 cloves fresh garlic



Papaya Salad 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.

Stir-Fried Rice Noodle with Shrimp [Pad Thai Goong]

Stir-Fried Rice Noodle with Shrimp Ingredients

1. 12 fresh Shrimp

2. 90 gram Dry Rice Noodle (3 - 5 m.m.)

3. 50 gram Fresh Bean Sprouts

4. 2 tablespoons Chopped (1") Green Onion

5. 6 tablespoons Fish Sauce

6. 6 tablespoons Oyster Sauce

7. 3 teaspoons Vinegar

8. 2 tablespoons Sugar

9. 2 Tablespoons Preserved Turnip

10. 2 Tablespoons Crushed Peanuts

11. 1 Tablespoon Paprika

12. 2 Eggs

13. 1 Teaspoon Red Chili (for Spicy lover)

14. 1/2 Lemon



Stir-Fried Rice Noodle with Shrimp Preparations

1. Soak the noodles about 30 minutes in room temperature water.

2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.

3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

สวัสดีค่ะยินดีต้อนรับสู่ M THAIFOOD ค่ะ

เราจะนำคุณเข้าสู่เว็บที่เสนอเกี่ยวกับอาหารไทยที่เป็นที่นิยมไปทั่วโลก จึงอาจกล่าวได้ว่าเป็นครัวโลกได้เลยที่เดียว (อันนี้ได้ยินเขาพูดกันมานะค่ะ ยังไม่ได้รับการยืนยันทางวิชาการค่ะ) อดใจรอเร็วๆนี้คุณจะได้พบกับอาหารที่คุณเองก็ต้องขอทานเพิ่มเมื่อได้ลิ้มลองกับมันทีเดียวเลยค่ะ

We will bring you into the web offering about Thai food is popular throughout the world. It may be said that the world has the kitchen. (This is heard him spoken fighting. Have not been verified technical) bear waiting soon you'll find yourself with food that is begging to add to it when they taste quite.

我們將帶您進入網頁提供約泰國菜很受歡迎世界各地。可以說，世界已經เลย廚房。 （這是聽到他說話戰鬥。沒有得到驗證的技術）承擔等待很快你會發現自己的食品是乞討添加到它時，口味相當

私たちは、世界中で人気があるタイ料理を提供し、ウェブにお届けします。これは、世界の台所ている可能性があります。 （この話を聞いた彼戦っている。 ）すぐにそれが彼らの味を追加するにはかなり物ごいです食品を自分で見つけることができます待っクマ技術検証されていない。

우리는 태국 음식은 세계 전역에 인기가있다는 웹 제공으로 나타납니다. 그것은 세계 부엌 했다고 밝혔다 수있습니다. (이 그에게 말을 들었 싸움이다. ) 곧 그것을 추가할 때 꽤 맛이 아우성인데 음식 스스로 찾을 수 기다리는 곰이 기술 확인되지 되세요.

Nous allons vous amener dans le web à propos de l'offre la nourriture thaïe est populaire dans le monde entier. Il mai être dit que le monde a la cuisine. (Ceci est entendu parlé combats. N'ont pas été vérifiés technique) sont en attente bientôt vous vous retrouverez avec de la nourriture que la mendicité est à ajouter au moment de leur goût très

Wij brengen u naar het web te bieden over Thais eten is populair in de hele wereld. Het kan worden gezegd dat de wereld is de keuken. (Dit is hem gehoord gesproken gevechten. Niet zijn gecontroleerd technische ) dragen wachten binnenkort vind je jezelf met voedsel dat is bedelen aan toe te voegen wanneer zij de smaak helemaal