Koong Pad Kra-Tiam (กุ้งผัดกระเทียม - Prawns Stir with Garlic)

Thai Recipe Ingredients

* 400 grams of Cleaned Prawns
* 1 tablespoon minced coriander root
* 3 cloves garlic, crushed
* 2 1/2 teaspoons fish sauce
* 1/2 teaspoon ground pepper
* 2 teaspoons brown sugar
* 2 tablespoons oil for frying

Thai Food Preparations

1. Mix together, garlic, fish sauce, sugar, pepper, coriander root and cleaned prawn, then leave to marinate for 15-25 minutes.

2. Heat oil in a wok over medium heat. Add prawns and their marinade, then stir-fry for 2-4 minutes or until the color turns to white. (Tip : to get the best taste of prawns, it must not be over cooked.)

3. Transfer to a serving dish. Garnish with sliced tomatoes and cucumber, then serve immediately.
(For 2 Serving).

Kaeng Kua Sapparod (แกงคั่วสับปะรด - Prawn and Pineapple Curry)

Recipe from: Colonel Ian F. Khuntilanont-Philpott
Servings: 6

1 tablespoon kratiem (garlic), finely chopped
2 tablespoon red curry paste
2 tablespoon chopped tomato
2 c coconut milk
1 c pineapple, (cubed or pulped)
4 tablespoon fish sauce
2 teaspoon palm sugar
1 teaspoon lime juice
16 prawns about 3 inches long
3 bai makrut (lime leaves),slivered (or 1 tablespoon lime zest)
1 tablespoon prik ki nu daeng (red birds-eye chilis), slivered
15 bai kaprao (holy basil leaves).

The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that i an attractive complement to the shrimp.

If you want to be a little fancy you can serve it in pineapple skin bowls. method

Peel, devein, and behead the shrimp, leaving only the small tail shells on.

Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes.

In a little oil in a medium hot wok, briefly sauté the garlic and basil, removing it and reserving it when the aroma is fully developed.

Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar, and stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque.

Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sautéd garlic and basil to the pan.

Transfer to a serving dish and serve with steamed jasmine rice.

Yam Hua Plee (ยำหัวปลี - Banana Flower salad)

Ingredients

1 banana flower

2 - 3 Thai Chillies (Prik khee nuu)

2 Shallots

1 clove of garlic

Palm Sugar

Fish Sauce

Coriander and or Asian Celery

Method

When preparing the banana flower you will need to remove the dark outer leavers (reserve one to serve in) to get the to centre (white) leaves which can be eaten. When doing this use rubber or surgical gloves as the flower leaches a sap which turns black and is hard to get out of skin, kitchen benches etc.

Once you have removed the outer leaves cut the flower in half lengtheways and thinly slice (as you would to make onion rings). Wash thes in water to remove the sap and drain thouroughly.

In a mortar and pestle gently bruise the garlic and chilli.

Mix all ingredients in a large bowl and test for taste add palm sugar, fish sauce and chilli to taste.

In the reserved outer leaf gently place the salad to serve.

Yum Tua Poo (ยำถั่วพู - Wing Bean Shrimp Salad)

This is a sauce, or is it a salad? It's difficult to classify Thai dishes into English recipe classifications, so lets call it a salsa. It is normally served with rice, a shared dish is placed in the centre of the table and guests take a spoonful onto their plate to eat as they like. It is made from Thai winged beans, but long green beans can be used instead. The flavor is of coconut, both from coconut milk in the liquid and from desiccated coconut added to the salsa at the end. This is a dish suitable for 'gop-gam', a party dish served with alcoholic drinks.

Ingredients for 2 People
50 gms Pork Mince
30 gms Cooked Shrimp
20 gms Peanut Toasted in Dry Frying Pan
10 gms Chopped Spring Onion
30 gms Chopped Wing Beans (or Long Green Beans)
10 gms Chopped Coriander Leaves
2 Chopped Big Red Chillies
3 Garlic Cloves
4 Tablespoons Coconut Milk
1 Teaspoon Dry Coconut
1 Tablespoons Fish Sauce
2 Tablespoons Lime Juice
1 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Dried Flaked Chilli
170 ml Water

Preparation
All the vegetables and meats should be chopped into fine small pieces for this recipe. The peanuts should be lightly browned in a dry frying pan and chopped or pounded in a mortar. If you are using uncooked shrimp, cook them with the pork, for cooked shrimp they can be added later.
1. Boil the water add the salt, and chopped garlic.
2. Add the pork to the water by forcing it through a very course sieve, this will keep the mince into nice and separate pieces.
3. Cook for 1 minute.
4. Pour off half of the cooking water.
5. Chop the shrimp meat into small pieces and add to the pan.
6. Add the chopped spring onion, chopped wing bean, coriander, and toasted peanut, into the pan and mix all the ingredients well.
7. Mix the chilli powder, chilli, fish sauce, lime juice, and sugar, in with the rest of the ingredients in the pan.
8. When serving place the salsa in a dish and add a little dried shredded coconut to the top.

Serve With
Salads, rice, whisky, or beer

Poo Pad Pong Karee (ปูผัดผงกะหรี่ - Curried Crab Claws)

This is a mild curried dish, usually served as a counterpoint to a more intense curry or garlic dish. It can be prepared with crab claws, or with a cup of crab meat, or a mixture of crab meat and shrimp. Since it is often eaten with chop sticks, you might consider removing the meat from the claws, as this makes it easier for the spice flavors to penetrate and easier to eat the food.

Ingredients.

1 cup of crab meat
1 tablespoon of garlic, sliced thinly
2 tablespoons of fish stock, or you may use chicken stock
1 teaspoon curry powder
1 tablespoon light soy sauce
a pinch of sugar
2 tablespoons of fish sauce
2 tablespoons of shallots, sliced thinly
2 spring onions (scallions/green onions), sliced thinly
1 tablespoon of julienned green or red bell pepper

Method

Heat some oil in a wok, and stir fry the garlic and onions. Add the fish stock, soy sauce and fish sauce, and stir fry the crab until nearly cooked, then add the remaining ingredients.

Line a serving dish with lettuce and pour the crab over it, garnish with corinader leaves, lime leaves, and slices of cucumber.

If using crab claws, then steam the crab claws, and combine the remaining ingredients separately, and reduce them to form a dipping sauce.

This dish is of course served with the usual Thai table condiments, and you may prefer to particularly add a spoonful of prik dong (red chilis in vinegar) to it.

As always with this type of tropical seafood dish, you can serve it hot, at room temperature, or chilled.

Kai Ho Bai Toei (ไก่ห่อใบเตย - Chicken Wrapped in Pandanus Leaf)

pandanus leaves act as both a wrapping and flavoring in this dish. Leaving a long tail on the parcels will make them prettier and easier to handle so don't trim the leaves. To eat, carefully unwrap the parcels and dip the chicken into the sauce.

5 cilantro roots, cleaned and roughly chopped
4 to 5 garlic cloves
1 teaspoon ground white pepper
¼ teaspoon salt
1 pound, 5 ounces skinless chicken breast fillet, cut into 25 cubes
2 tablespoons oyster sauce
1 ½ tablespoons sesame oil
1 tablespoon plain, all-purpose flour
25 pandanus leaves, cleaned and dried
vegetable oil for deep-frying
plum sauce or a chilli sauce, to serve

Using a motar and pestle or a small blender, pound or blend the cilantro roots, garlic, white pepper, and salt into a paste. In a bowl, combine the paste with the chicken, oyster sauce, sesame oil, and flour. Cover with plastic wrap and marinade in the refrigerator for at least 3 hours, or overnight.

Fold one of the pandanus leaves, bringing the base up in front of the tip, making a cup. Put a piece of chicken in the fold and, moving the bottom of the leaf, wrap it around the chicken to create a tie and enclose the chicken. Repeat until you have used all the chicken.

Heat oil in a wok or deep frying pan over medium heat. When the oil seems hot, drop a small piece of leaf into it. If it sizzles immediately, the oil is ready. Lower some parcels into the oil and deep-fry for 7 to 10 minutes, or until the parcels feel firm. Lift out with a slotted spoon and drain on paper towels. Keep the cooked ones warm while deep-frying the rest. Transfer to a serving plate, and serve with plum sauce or a chilli sauce.

Tom Chued Pla Muek Yad Sai (ต้มจืดปลาหมึกยัดไส้ - Stuffed Squid in Plain Soup)

10 small squids
1 cup minced pork
3 cucumbers, peeled and cut horizontally 4 times
2 bunch scallion, cut 1 inch long
1 bunch cilantro, cut 1 inch long
¼ cup minced carrot
2 tablespoon minced garlic
1 tablespoon light soy sauce
1 teaspoon pepper
2 tablespoon vegetable oil
3 cups stock from pork or chicken bone

Clean the squids very well. Mix minced pork with 1 tablespoon minced garlic, pepper, minced carrot and light soy sauce. Stuff the squids with mixed pork and close the hole with its tentacles. Peel the cucumbers and clean. Fry 1 tablespoon minced garlic until it has aromatic smell. Heat the stock. When it is boiling, add stuffed squids and cucumber. Cook for 8 minutes then remove from the stove. Add scallion, cilantro and mix well. When you serve, don't forget to sprinkle fry garlic in the soup. It will give the nicest smell that makes your stomach cry.

Pad Cha Ta-lay (ผัดฉ่าทะเล - Seafood Spicy Stir-Fry)

Ingredients
100 grams snapper , sliced (any meaty white fish)

100 grams squid, scored and sliced

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

1 tablespoon chopped garlic

5-10 chilies, crushed

1/2 red sweet pepper, sliced

50 grams wild ginger [kra-chai], finely sliced

1 tablespoon fish sauce

1 teaspoon sugar

50 grams sweet basil leaves

10-15 green peppercorns

2 tablespoons roasted chili paste

Preparations
1. Heat oil in a wok over medium-high heat. Wait until hot, add crushed chilies, garlic, wild ginger. Stir until aromatic and golden.

2. Add shrimps, snapper, squid and stir until nearly cooked. Then add roasted chili paste, fish sauce, sugar, peppercorns, sweet pepper, and sweet basil leaves.

3. Stir quickly until all ingredients mixed well, then remove from heat. Transfer to a serving plate and serve immediately with hot steamed rice.

Pad Ki Mao Goong (ผัดขี้เมากุ้ง - Spicy Stir-Fried Shrimps)

INGREDIENTS
1 Ib. shrimps
¼ cup holy basil tips
1 tsp. sugar
2 tbsp. fish sauce
3 tbsp. vegetable oil
INGREDIENTS FOR CHILI PASTE
6 long hot peppers
5 shallots
10 garlic cloves
½ tsp. shrimp paste

METHOD
1 Using a mortar and pestle, grind ingredients for chili paste until mixed well.
2 Shell the shrimps, but leave the tail fins attached, remove the heads.
3 Wash the basil.
4 Put the oil into a wok over medium heat, add the chili paste, and stir fry until fragrant, then, add the shrimps and continue stir frying until they are cooked. Season with fish sauec and sugar, mix well. Add the basil, stir to mix, and then dip out onto a serving platter.

Nam Prik Kung Siap (น้ำพริกกุ้งเสียบ - Shrimp Nam Prik)

4 to 6 magrut (or kaffir) lime leaves, deveined and cut into ¼ inch strips
vegetable oil for deep frying
1 to 1 ½ cup dried shrimp
2 tablespoon red curry paste
2 tablespoon nam pla
2 tablespoon palm sugar

Heat oil in a wok or skillet, add shrimp and fry until they float (about 1 minute). Remove with a slotted spoon and drain on paper towels. Add lime leaves to oil and fry until crisp (about 30 seconds), remove to paper towels to drain. Pour off oil in wok, leaving about 2 tablespoons, add red curry paste and stir fry until aromatic, season with fish sauce and palm sugar, stir to dissolve, add fried shrimp and stir fry until sauce begins to cling, then add lime leaves and stir fry. Transfer to a serving dish. Serve hot or cold.

Choo-Chee Goong (ฉูฉี่กุ้ง - Red Curry Shrimp with Kaffir Lime Leaves and Basil)

Recipe from: Dancing Shrimp: Favorite Thai Recipes for Seafood by Kasma Loha-unchit
Servings: 4 to 5

My mother has a soft spot in her heart for choo chee curries - those red hot curries with a rich, thick sauce cooked in a pan so hot that it pops and sizzles, making a swishy sound, like choo chee. Just enough of the concentrated sauce coats the pieces of seafood cooked with it, or is spooned over seafood cooked separately. Although excellent with shrimp and prawns, America's favorite seafood, Mother is first and foremost a fish lover and, now that she is advanced in years and no longer cooks, she, without fail, orders choo chee fish whenever we take her out to dine at her favorite restaurants.

So, after you've tried this recipe and enjoyed enough choo chee with shrimp, make the spicy and aromatic sauce to spoon over crispy fried fish. Mother's favorite fish for choo chee is a small, flat fish called bplah neua awn ("soft-flesh fish"), which fries to a delightfully crunchy crispiness and can be eaten almost entirely, bones and all. When it comes to eating crispy fish fins, heads, and bones, Mom beats us all. People from her generation know no waste and, from her, I've learned that food is sacred, and a life that has been sacrificed to keep us nourished should not be dishonored by throwing out any of its parts. Watching her enjoy every small bit of her crispy fish, even at a ripe old age, is a heartwarming sight.

1 pound medium shrimp
3 orange or red serrano, jalapeño, or fresno peppers
1 cup rich unsweetened coconut cream (preferably Mae Ploy or Chao Koh brand-spoon the thickest cream off the top of an unshaken can of coconut milk)
2 to 3 tablespoons red curry paste
nam plah, as needed (some packaged curry pastes are already heavily salted)
2 teaspoons palm sugar, or to taste
8 kaffir lime leaves, very finely slivered
½ to 1 cup Thai basil leaves (bai horapa)
1 to 2 short sprigs of Thai basil (bai horapa) with purple flower buds, for garnish

Shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen. Rinse and drain well, and let sit at room temperature for 20 minutes before cooking.

Cut two of the three red peppers into thin rounds, including seeds, and pound with a mortar and pestle to a coarse paste. Cut other pepper with seeds into fine inch-long slivers.

Heat 2/3 cup coconut cream in a wok or skillet over high heat. When it has warmed to a smooth consistency, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it is thick and bubbly and the oil begins to separate from the cream. Add curry paste, mushing it into the cream and fry, with stirring, over medium-high heat for a few minutes, until it is aromatic and darker in color; and the mixture is very thick.

Increase heat to high and add the remaining 1/3 cup coconut cream, stirring to make a thick, well-blended sauce. Season to taste with fish sauce and palm sugar: Stir well to melt sugar and blend seasonings. Toss in shrimp and cook in the sauce, stirring frequently. When most of them have lost their raw pink color on the outside, stir in the crushed chillies and kaffir lime leaves. Stir-fry 10 to 15 seconds before adding basil and slivered chilli. Stir well to wilt basil and, when shrimp are just cooked through, turn off heat.

Transfer to a serving dish and dribble reserved tablespoon of coconut cream over shrimp. Garnish with a sprig or two of basil.

Notes:
To make the sauce, follow the instructions to the end, simply skipping the shrimp. Try the sauce over crispy fried, whole small or flat fish, such as pompano, butterfish, sole, white perch, smelts, and anchovies. The sauce is also good over pan-fried or grilled mackerel. Or, if you prefer, smother over grilled halibut, salmon, albacore, tuna, mahi mahi, jumbo prawns, lobster, or whatever else you like to toss on your charcoal grill. Top with the coconut cream and garnish with basil sprigs. For strong-tasting fish, about 2 tablespoons of fine inch-long slivers of fresh rhizome (qkrachal) can be added to the sauce at the same time as the basil and cooked until both are wilted.

Besides cooking with shrimp, as in this recipe, substitute squid, scallops, shelled clams, and mussels, or a combination of shellfish and mollusks.

Poo Lon (ปูหลน - Crab Dip)

1 ½ cups coconut milk
1 cup crabmeat, shredded
4 tablespoon hom daeng (shallots), thinly sliced
2 tablespoon nam makham piak (tamarind juice)
1 tablespoon prink chi fa daeng (red Thai jalapenas), sliced
1 teaspoon nam som paep (palm sugar)
salt and pepper to taste
bai chi (cilantro leaves), for garnish

In a saucepan, bring the coconut milk to a simmer, and add the crabmeat, stirring occasionally for about 5 minutes. Add the remaining ingredients except the sugar, salt and pepper, and continue to simmer until it thickens to a sauce-like consistency. Taste and add the sugar, salt and pepper to taste.

Serve in individual small bowls, garnished with cilantro leaves. Will keep 2 or 3 days in the refrigerator.

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.

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.

Bpeek kai Nam Daeng (ปีกไก่น้ำแดง - Drunken Chicken Wings)

Finger food

In Thai mao means drunk (kimao means to be drunk), and daeng means red. bpeek kai are chicken wings.

This is a useful recipe for something to do with chicken wings. My wife cuts the wings off all the chickens she uses and keeps them in a large bowl in the freezer, when the bowl is full we make this up, and serve it as "tapas" in the restaurant in the evenings. It is good finger food, but perhaps only for adults.

Ingredients

one and half pounds of chicken wings.marinade

1 tablespoon fish sauce
quarter cup thinly sliced lemon grass
10-15 cloves garlic, crushed
1 tablespoon freshly milled black pepper
1 tablespoon chopped red birdseye chilis (prik ki nu)
quarter cup chopped coriander/cilantro (including roots if poss)
quarter cup tomato ketchup
quarter cup whisky (preferably bourbon or rice whiskey)method

Mix the marinade, stir the wings until thoroughly coated and leave to
marinade for 12-24 hours in the fridge.

They should then be barbequed or grilled over fairly high heat until
cooked through.

This is then served with a dipping sauce that consists of 4 parts
mayonnaise, 4 parts tomato ketchup to one part hot chili sauce (Tabasco
is suitable, or anything hotter than that.)

Kao Khlook Kapi (ข้าวคลุกกะปิ)

Kao Khlook Kapi is a single dish of the central region using rice at the bottom of the pot or left over rice which is mixed with good quality shimp paste and then fried until aromatic. Dried shrimps are then added and mixed thoroughly until the tase is just right.

The dish is eaten with side ingredients such as finely chopped raw mangoes, sliced shallots and sliced hot chillies. Sliced green shallots are sprinkled on top of the dish. Sweet pork is another indispensable ingredient.

Kao Khlook Kapi is a dish that people in the old times thought up to make use of left over rice which ingredients usually found in the kitchen are added.

Moo Pad Preaw Hwan (หมูผัดเปรี้ยวหวาน - Sweet and Sour Sauce Fried with Pork)

Ingredients
400 grams of pork, cut into bite sized pieces

3 tablespoons evaporated milk

1 cup all purpose flour

1/2 cup plum sauce

1/3 cup sugar

1 onion, sliced

2 tomatoes, sliced

5 pieces pineapple, cut into small cubes

1 tablespoon soy sauce

1/2 teaspoon concentrated tamarind paste

1 cup vegetable oil for deep frying

Preparations
1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.

2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.

3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.

4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.

Nam Prik Plah Tu (น้ำพริกปลาทู)

"nam phrik pla raa" is fermented fish with fresh chilies; "nam phrik kapi" is shrimp paste with fresh chilis; "nam phrik ong" is minced pork, tomato and fresh chili peppers.

Spicy Fish Paste (Nam Prik Plah Tu)
A beautiful Thai woman from the North stayed at our beach resort and made this dish every morning for breakfast (really!) with steamed vegetables and sticky rice. Years later I still crave this around 10am.

Buy a granite mortar & pestle for this recipe

Ingredients
2 tbsp canola oil
2 pc (200 g) frozen salted mackeral ("plah tu")*
2 shallots, peeled
2 large cloves garlic, peeled
20 fresh Thai chili peppers (prik kee noo)
5 pc dried large chilies (prik chee fah)
1 tsp shrimp paste (ka-pee) or 1 Tbsp. dried shrimps
1 tbsp fish sauce (nam plah), Golden Boy brand is the best
Juice of 1 large fresh lime
1/2 tsp sugar (optional)

Preparation
Lightly brown the mackeral in hot oil in a wok. Remove to paper towel covered plate. It is already cooked, so do not overcook.
Mash shallots, garlic, and chilies in a mortar and pestle or small food processor container until still coarse, not smooth.
Add shrimp paste, blend in with pestle or process briefly. Or if using dried shrimp, pound or process to break up and blend in to the paste.
Add fish sauce, lime juice, and sugar (if desired). Serve with rice and steamed vegetables. Serves 4.

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-meuk Pad Kai Kem (ปลาหมึกผัดไข่เค็ม - Stir-Fried Squid with Salted Eggs Yolk)

Ingredients
350 gram squid, cleaned and cut into well pieces

3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]

1 spring onion, cut into 1" length

1 red chili, cut diagnally

5 garlic cloves, minced

2 tablespoons oyster sauce

1/2 tablespoon fish sauce

1/2 tablespoon soy sauce

1 teaspoon sugar

1 tablespoon roasted chili paste

1/4 teaspoon pepper powder

cooking oil

Preparations
1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.

2. Heat oil in a wok over medium heat. Add garlic and stir fry until golden. Then add spring onions and squid.

3. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.

4. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.

5. Transfer to a serving dish. Garnish with sliced red chili and serve immediately with hot steamed rice.

Ka Moo Pa-lo (ขาหมูพะโล้ - Thai Stewed Pork Legs with Five Spices)

Ingredients
1 pork leg (if possible choose front leg), 600 grams

100 grams shitake mushroom (or other fresh vegetable)

4 eggs

3 coriander roots

3 tablespoons soy sauce

1 tablespoon black soy sauce

4 tablespoons sugar

1/2 teaspoon five spices powder

3 cloves garlic, crushed

1 teaspoon peppercorn, crushed

1 tablespoon vegetable oil

3 cups water

3 coriander leaves (for garnishing)

Sauce
2 yellow chiles, finely sliced

1 teaspoon coriander roots, chopped

3 tablespoons garlic, finely chopped

1/4 teaspoon salt

2 tablespoons white vinega

Preparations
1. Heat water in a pot. Add eggs and wait until cooked. Remove from heat and peel out the egg shells.

2. Heat water in a big pot. Then add pork leg, garlic, coriander roots, five spices powder, black peppercorns, light soy sauce.

3. Wait until the water boils again, then add dark soy sauce and shitake mushroom. Let simmer for at least 30 minutes.

4. Prepare the sauce by pounding all sauce ingredients using mortar and pestle or food processer until all ingredients mixed well. Then add vinegar and stir again, set aside.

5. After 30 minutes, remove from heat, then cut the pork leg into a well pieces and transfer to a serving plate. Garnish with coriander leaves on top and serve immediately with sauce and steamed rice.

Thai Grilled Pork [Moo Yang] หมูย่าง

Thai Grilled PorkIngredients

1. 450 grams pork, slice into thin and long strips

2. 2 tablespoons sugar

3. 1 teaspoon salt

4. 3 cloves garlic, minced

5. 1 tablespoon coconut milk

6. 1 tablespoon fish sauce

7. 1 package bamboo skewer

Thai Grilled Pork Preparations

1. Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).

2. When the pork is ready, thread a skewer through the pork. Grill the pork until it is well done. While barbequing, brush pork with marinade.

3. When done, serve with fresh vegetables and slices of cucumber and tomato. Thai people love to eat this dish with Sticky Rice. In this case, you can also serve with Sticky Rice.

Thai Steamed Curried Fish [Haw Mok Pla] ห่อหมก

Thai Steamed Curried Fish Ingredients

1. 300 grams snapper fillet, cut into thin pieces

2. 5 cabbage leaves, cut into small pieces

3. 1 tablespoon rice flour

4. 10 coriander leaves

5. 2 fresh chilies, sliced thinly

6. 3-4 kaffir lime leaves, sliced thinly

7. 2 tablespoons red curry paste

8. 1 can coconut milk

9. 2 eggs

10. 1 teaspoon fish sauce

11. 2 teaspoon sugar

Thai Steamed Curried Fish Preparations

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

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

3. Heat water in a pot over medium-high heat, add chinese cabbage into boiled water and wait for 3 minutes. Remove hot water and rinse in cold water.

4. Squeeze cabbage ( to bring water out ), place them at the bottom of each banaleaf cup (small cup can be used instead), fill the cup with spice mixture and steam for 30 minutes.

5. Add rice flour into coconut milk that is separated for topping, then mix well and put in microwave for 1 minute.

6. After 30 minutes or the mixture is cooked, garnish each cup with coconut cream, coriander leaves, and kaffir lime leaves. Then steam for another 3 minutes, and then remove from the steamer to the serving dish.

Stir-Fried Ribbon Noodles with Pork [Pad Se-Ew Moo] ผัดซีอิ้ว

Stir-Fried Ribbon Noodles with Pork Ingredients

1. 250 grams pork, thinly sliced

2. 2 tablespoons light soy sauce

3. 2 cloves garlic, chopped

4. 450 grams fresh flat rice noodles

5. 1 tablespoon dark soy sauce

6. 200 grams chinese broccoli, cut into bite-sized pieces

7. 1 medium egg, beaten

8. 2 tablespoons oyster sauce

Stir-Fried Ribbon Noodles with Pork Preparations

1. Heat oil in a wok, then add garlic and sliced pork. Stir until the garlic is fragrant, and the pork is nearly cooked.

2. Add the noodles and the remaining ingredients, and stir until blended and heated through.

3. Open a spot in the middle of the wok, and drop the egg in. Scramble the egg until it is almost cooked. Fold in the noodles and mix them all.

4. Season with light soy sauce, sugar. The original taste should be the balance of flavours (it should be just on the sweet side with a salty tang. Transfer to a serving dish and serve immediately.

Red Curry with Roasted Duck [Kang Phed Ped Yang] แกงเผ็ดเป็ดย่าง

Red Curry with Roasted Duck Ingredients

1. 1 roasted duck, deboned and cut into well sized pieces

2. 5 pieces of pineapple, cut into bite sized pieces

3. 4 fresh kaffir lime leaves, chopped

4. 1 teaspoon sugar

5. 2 1/2 cups coconut milk

6. 8 cherry tomatoes

7. 1 cup eggplant, cut into bite-sized pieces

8. 1/2 teaspoon salt

9. 2 tablespoons fish sauce

10. 1/2 cup water (or chicken stock)

11. 1 1/2 tablespoons vegetable cooking oil

12. 3 tablespoons red curry paste

Red Curry with Roasted Duck 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.

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.

Pad Pak-boong (ผัดผักบุ้ง - 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

Preparations
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.

Hoy Ma-lang-poo Pad Num Prik Pao (หอยแมลงภู่ผัดน้ำพริกเผา - Stir Fried Green Mussels with Roasted Chili Paste)

Ingredients
450 grams fresh green mussels, cleaned well

1 teaspoon sugar

3 tablespoons vegetable oil

1/2 cup sweet basil leaves

2 tablespoons roasted chilli paste

4 fresh chillies, cut into long strips

2 teaspoons garlic, finely chopped

1 tablespoon fish sauce

Preparations
1. Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.

2. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.

3. Add cooked green mussels and stir for a 20 seconds. Then add fish sauce, sugar, chili and roasted chilli paste.

4. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with hot steamed rice.

Pla-meuk Yang (ปลาหมึกย่าง - Thai Grilled Squid)

Ingredients
500 grams fresh squid

2 tablespoons butter (for marinating squids)

2 tablespoons fresh lime juice (for marinating squids)

fresh vegetables (cucumber, tomato, etc.)

coriander leaves (for garnishing)

Seafood Dipping Sauce Ingredients :
2 tablespoons minced garlic

10-15 chilies, crushed

2 tablespoons sugar

3 tablespoons fresh lime juice

1/2 teaspoon salt

Preparations
1. Wash squids in clean water. Remove the insides, eyes and black inks. Marinate clean squids with butter and lime juice for 30 minutes.

2. Prepare the seafood dipping sauce by adding all seafood sauce ingredients together. Stir until mixed well and transfer to a dipping saucer

3. After marinating, grill squids over charcoal at medium heat until cooked throughly, apply the marinated sauce to the squids while turning over.

4. Slice the cooked squids into well pieces. Transfer to a serving plate. Garnish with coriander leaves and serve immediately with seafood sauce and fresh vegetables.

Toong Tong (ถุงทอง - Thai Money Bag

Ingredients
15 wonton wrappers

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

100 grams minced pork

1 tablespoon water chestnuts, cut into small cubes

1 tablespoon shitake mushroom, cut into small cubes

1/2 tablespoon sugar

1 teaspoon coriander root, finely chopped

1 teaspoon minced garlic

1 tablespoon fish sauce

1 tablespoon soy sauce

chinese chive leave [bai kuy chai], scald in hot water and slice into a thin line for binding wonton wrappers

sweet plum sauce or sweet chili sauce (for dipping)

3 cups oil for deep frying

Preparations
1. In a big bowl, add shrmip, pork, shitake, water chestnut, 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. Gather up the corners and bind together with chinese chive leave (or rice noodle which already soaked in water) to make a small bag.

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, carrot, etc.)

Nua Kou Gling (คั่วกลิ้ง)

Main Ingredient
Beef 500 g.
Sliced kaffir lime leaves 5 leaves
Oil 30 g.
Chilli paste Ingredient
Sliced lemon grass plants 3
Garlic 2 bulbs
Shallot 5 bulbs
Sliced galangal 30 g.
Sliced turmeric 15 g.
Sliced kaffir lime leaves 30 g.
Salt 7 g.
Dried hot chillies 50
Young pepper 50 g.

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

Cooking Method
Chilli paste cooking
Pound all the mixture until ground


Clean the beef, cut into pieces
Heat the pan with low heat, fry the beef until dried, add the chilli paste, mix in well, sprinkle with kaffir lime leaves, serve with fresh vegetables; cucumber