Sadao - Nam Pla Wan

     Sadao - Nam Pla Wan is a dipping that is eaten during the cold season because it is the time that the neem flowers (dork sadao) and river prawns become plentiful.

     In the old days the dish was eaten with baked river prawns which were plentiful during the cold season, as proved by the old saying: "kung pao, sadao luak, nam pla wan." Nowadays the dish is served with grilled catfish.

     The dish shows off the cleverness of people in the old times who mixed a bitter vegetable such as neem flowers (dork sadao) with the sweetness of nam pla wan to bring about just the right combination.

Khanom Jin Nam Prik

     Khanom Jin Nam Prik is a kind of noodle found particularly in the Central Region Thaistyle. Nam prik is the prawn sauce that is poured on to the noodles.

      It is thick and sweet, with a touch of sourness and saltiness. The sauce is made aromatic by the addition of kaffir lime juice and peels. It is made thick with huskless mung beans and chopped prawns. It is reddened with the addition of ground dried chillies fried in oil.

     Khanom Jin Nam Prik served with a wide variety of vegetables: vegetables tempura, fried vegetables and fresh vegetables. The noodles are eaten with fried dried chillies.

see-krong moo ob num-peung

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.

Mix boiled egg.

Ingredients:
5 egg cook eggs.
Shallot Soi 1 / 4 cup.
Sour raw mango chopped 1 / 4 cup.
Peppermint leaves 1 / 4 cup.
Split long blocks from onion 1 / 2 inch 2 tbsp.
Kerosene and vegetable cabbage carrot Soi Soi for sales vice cup sage for decoration.
 

Water mix:
Lime juice 3 tbsp.
Pickled garlic 2 tbsp thin SOI.
Salt 1 tsp pepper.
Red pepper 4 split tablets.

How to do:
1. A mix of water mixed with lime juice, salt and pepper garlic pickle cup insert.
2. Boiled egg shell. Then split a pair of thick egg 1 / 4 inch insert cup held by the Vice lettuce. Soi Soi cabbage and carrot.
3. Insert Shallot mango leaves from sage and onion into the bowl with water and gently mix mash enough around.
4. Lap pour on boiled egg cup. Serve with peppermint essence of balance.

"Khao Soy" (Chiang Mai Noodles)

     This is the fettuccini Alfredo of Thailand!  It consists of a creamy curry sauce that is served over egg noodles. This particular dish is named after the Northern Thai city from which it was created: Chiang Mai.

Ingredients:

4 ounces fresh egg noodle
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup of coconut milk
4 ounces of ground pork
1 cup chicken stock
1 tablespoon curry powder
1 pinch of turmeric powder
2 tablespoons of fish sauce
1 teaspoon lime juice

 

Note:

     The egg noodles should be fresh. If you cannot find fresh egg noodles, you may substitute almost any other noodle you desire. However if you intend to use dried noodles, remember to soak them first for 20 minutes.


Directions:

     Here is the two step plan. You should be doing these simultaneously.

Step 1
Bring a medium sized pot of water to a boil.
Cook the noodles for roughly 20 seconds.
Strain the noodles, and put them on your plate

Step 2
In a medium sized saucepan, heat the coconut milk on low heat, and slowly stir in the curry paste. When it begins to simmer, add in the remaining items, except for the pork. Wait about 1 minute, then add in the pork, and cook until the pork is done (not pink in the middle)
Pour the sauce over the noodles, and voila!

Seafood Salad

     This particular dish is easy to prepare and can be served as either an appetizer, or as part of the main course. It is normally prepared spicy, however you may feel the need to decrease the amount of chili that you use during preparation.


Ingredients:

1/2 pound of shrimp
4 imitation crab meat sticks, sliced into 1/4" chunks
2 oz. squid, cut into bite sized pieces
2 tablespoons of lime juice
1 tablespoon dry red chili, ground
2 tablespoons fish sauce
1 teaspoon palm sugar (or substitute regular sugar)
1 teaspoon shrimp paste (Ka-pi)
1 teaspoon very finely sliced jalapenos
1 shallot, sliced thin
2 lime leaves, sliced thin
2 tablespoons onion, chopped

Directions:

     Add the fish sauce, lime juice, red chili, palm sugar, and shrimp paste into a small saucepan, bring to a simmer. Add in the seafood and jalapenos. Cook for about 2 minutes, or until the seafood is cooked through. Remove from the heat, and add in the lime leaves, shallots, and onions.

Serve at room temperature.

Thai Beef Salad (Yam Neua)

     This popular Thai beef salad is not just an appetizer but also a delicious dish as part of a any meal. Using fairly common ingredients, this Thai recipe is quick and easy with little clean up. Grill good quality beef, slice thin, toss with Thai-style dressing and serve with fresh vegetables on a hot summer day for a light lunch.
 

Ingredients

    * 1-lb decent quality steak, sirloin or other
    * 10 (or more) fresh hot Thai chili peppers (prik kee noo), slice crosswise very thin (or substitute jalapenos or serrano chilies, minced)
    * 2 large cloves garlic, sliced crosswise very thin
    * 1 tbsp sugar
    * 5 tbsp fish sauce (Golden Boy brand is recommended)
    * 5 tbsp fresh squeezed lime juice (1 medium size lime)
    * 1 head Bibb or Boston; or 1 heart of Romaine lettuce.
    * 12 sprigs fresh mint (optional), remove the leaves and discard the stems
    * 1/2 hot house cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
    * 2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
    * 3 or 4 sprigs cilantro, stems removed

Preparation

     Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.

     Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.

     Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.

Thai Pumpkin Custard Dessert (Sankaya)

     Sankaya or Thai pumpkin custard is a Thai-style inside out pumpkin pie in which a lightly sweetened coconut milk and egg custard is steamed inside of a hollowed out pumpkin. A perfect balance of textures, the steamed egg custard inside shows the influence of the Portuguese on Thai cuisine, who introduced the idea of adding eggs to desserts in the 1600's.

In Thailand, Sankaya is a popular street vendor sweet and each wedge costs about 20 baht (about sixty cents).

This recipe for steamed pumpkin recipe filled with creamy coconut custard comes from the excellent Thai cooking video website, ThaiFoodTonight.com. See the cooking video below to quickly learn how to make Sankaya. 

Ingredients

    * 1 Kabocha squash (Japanese pumpkin)
    * 10 cups of water for steaming
    * 4-5 eggs
    * 3/4 cups coconut milk (rich Mae Ploy brand is perf erred for desserts)
    * 1/3 cup of coconut palm sugar
    * pinch of salt
    * pinch of cinnamon
    * 1 tsp. vanilla extract (or frozen pandanus leaf or pandanus leaf flavoring)

Preparation

   1. Cut out the pumpkin just like you would for Halloween. Cut out the top, remove all the seeds and the stringy insides.
   2. In a mixing bowl crack the eggs, add coconut milk, salt, cinnamon, vanilla and palm sugar.  Stir well until the palm sugar is blended into the mixture.
   3. Pour the mixture into the pumpkin.
   4. Bring water to a boil in a steamer. Then place the pumpkin and the pumpkin lid inside the steamer basket. Don’t cover the pumpkin with the lid. Set the pumpkin lid in the steaming basket off to the side so it cooks too.
   5. Now place the basket onto the steamer and cover the basket with the lid. Steam for about 45 minutes.
   6. When you think it's time, open the steamer and stick a fork into the custard to check if it is done.  If the fork comes out all wet and runny you need to steam it a little longer.
   7. Remove the basket from the steamer and let the pumpkin cool down.
   8. When you are ready to serve, take a knife and cut a wedge out of the pumpkin just as if it were a pie. The custard should be firm enough to stand on its own and not be runny.
   9. Allow to cool to room temperature and serve to your guests. They can eat the entire pumpkin - the skin and flesh of the pumpkin and the creamy custard inside. Refrigerate any leftovers.
 

Notes: For best results, Chef Dim Geefay recommends preparing with firm Japanese Pumpkin (Kabocha squash) available online in our grocery.

Breakfast Thai

     Breakfast of cereals or fried egg and bacon. This kind of breakfast is actually becoming more common among Thai people in Bangkok. But, most Thai people will just have the leftovers from their meal the night before. Personally, I prefer not to start my day with something hot and spicy. For people who prefer something lighter and plainer for breakfast, then a bowl of johk is a good choice. This is a rice congee which usually has minced pork and an egg. When I am away on one of my road trips around Thailand, I often buy johk at a food stall by the side of the road for breakfast. It is very cheap and a good way to start the morning. This bowl was 15 baht and then an extra 5 baht for the optional egg.

     This dish is made with broken rice which is then cooked for longer than normal. Broken rice is cheaper to buy. You can buy normal rice if you like and break it yourself! This is usually achieved by stirring it often while it is being cooked. But that is a lot of effort. It is cheaper and easier to buy broken rice. You boil the rice with a pinch of salt and some pandanus leaves. You need to stir often unlike when cooking normal rice. It is then seasoned with soy sauce, pepper, spring onion and coriander. The dish I had this morning contained minced pork shaped into small balls. But, it could also have sliced kidney, liver, chicken or even fish. It is up to you. Before serving they sprinkle shredded ginger on top. As I am not a fan of so much ginger, I usually say "mai dtong sai khing". However, for authenticity of the picture, I had to sprinkle it on top today. Like I said, an egg is an extra 5 baht. This is partially cooked already but is basically still raw. They crack it into the thick rice soup just before serving and the heat from the rice will complete the cooking process for you.

      Another common snack for breakfast is pa thong ko which is basically deep-fried dough. A kind of Chinese version of donuts, though the taste is plainer and it can be very oily. It is best to buy these freshly cooked while they are still crispy. Also check the condition of the oil used for cooking. If it is very black then that is a sign it has been used too often. There are several versions though the one pictured above is considered the original. It starts as long strips of dough that is cut into shorter lengths. Two pieces, of different lengths, are stuck together with water before being dropped into the hot oil. Thai people refer to two lovers being inseparable as like "pa thong ko". You can either eat this with your coffee or cut it up into pieces and stir it into your "johk" which is what I did this morning. You can also have it with a green custard or drink together with soy bean milk. But, that is mainly the evening version which I will talk about another day.

Stir Fried Asparagus and Mushrooms

     Stir Fried Asparagus and Mushrooms is a good accompanying dish that you can have with a curry. In Thai it is called "phat aetsaparakat gup het hom". It is not spicy and is simple to cook. In the ingredients pictured below, you can see shiitake mushrooms, two garlic cloves and chopped asparagus.

     

     Pepare the asparagus first by taking off the outer skin and washing them. Dip them briefly into boiling water and then into cold water. If you are using dry shiitake mushrooms then you need to soak them in water first until soft. If you are using fresh mushrooms like us, you just need to trim them and wash in water. Heat some oil in a wok and add the crushed garlic, frying until golden brown. Next add the mushrooms. Stir for a minute or so and then add quarter of a cup of chicken stock, half a tablespoon of light soy sauce and a tablespoon of oyster sauce. Now add the asparagus. To thicken the sauce, add some tapioca flour that has already been mixed with some water. Give it a good stir and then remove from the heat.

Chicken in Pandan Leaves

     Here's a Thai recipe you thought you had to go to Thailand to enjoy, not seen in local restaurants. We show how to fold the leaves, steam and cook the chicken, and the succulent dipping sauce. Another awesome, authentic Thai recipe feature from ImportFood.com. You may be able to get fresh pandan leaves from your local asian market, or order from us if you allow some lead-time to prepare the order because we have them on an infrequent basis.

Ingredients for chicken:
3 cups chicken breast, cut into dice
5 coriander root (or 1 tablespoon coriander seed), washed and chopped
2 tablespoons fresh garlic, peeled
2 tablespoons thin soy sauce
2 teaspoons Thai pepper powder
5 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon whiskey
60 fresh pandan leaves for wrap
oil for frying

Ingredients for sauce:

4 tablespoons water
1/2 cup sugar
6 tablespoons thin soy sauce
2 tablespoons black soy sauce
1/2 teaspoon salt
2 tablespoons toasted sesame seeds

Method:

     Cut off the root of pandan leaves and clean off the dirt, set aside to dry. In mortar and pestle add coriander root, garlic and Thai pepper powder, pound until becomes fine paste. Put chicken in large mixing bowl, add garlic mixture, soy sauce, oyster sauce, sesame oil and whiskey, mix well then marinade for 2 hours.

    Wrap each piece of marinaded chicken with pandan leaf using the video above as a guide. Make sure each piece of chicken is completely covered. Lay each bundle of pandan chicken into the stacked steadmer. Steam the chicken over boiling water for 10 minutes.

    While chicken is steaming, make the dipping sauce. In a small sauce pan, add water, sugar, thin soy sauce, black soy sauce and salt. Stir until the sugar dissolves. Set aside to cool. Remove the sauce to serving bowl, top with toasted sesame seeds.

    After chicken is steamed, fry chicken in oil on medium heat until cooked through. Serve with sauce and fresh pineapple. Enjoy!

Spicy fried fish cakes

     Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of Thai restaurants in the United States. We're happy to show you how to make it,step-by-step, with great results. Get a good fresh piece of fish to ensure success.

Ingredients for fish cakes

1 lb fresh white fish, prefer cod or halibut
1 egg
3/4 cup finely sliced Chinese longbean, or stringbeans
6 fresh kaffir lime leaves, finely sliced
1 teaspoon sugar
1 teaspoon salt
1.5 tablespoons red curry paste
3 cups vegetable oil for frying

Ingredients for cucumber relish

1/2 cup white vinegar
1/2 cup sugar
1 cucumber, coarsely chopped
3 shallots, finely sliced
1-2 fresh Thai chile pepper, sliced
1 tablespoon roasted peanuts crushed in a mortar and pestle

Method for fish cakes

     Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle until it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil).
     For spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enough to form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/high heat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spooned over the fish cakes at the table.

Method for cucumber relish

     Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small serving bowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.

"Lahb Gai" (Spicy Chicken Salad)

     Lahb Gai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.

Ingredients:

2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup grounded roasted-rice (see below)
1-teaspoon green pepper (sliced)
Ground dry red chili

Directions:

     Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce, and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)

     Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.

"Yum Hoi Mang Pu" - Thai Mussel Salad

     Yum is Thai for "Spicy Salad" (roughly translated). Yum usually consists of a type of meat or seafood, and basically fish sauce, lemon juice and chili. This particular variation is prepared with mussel meat. Thai people usually eat yum-type dishes as an appetizer or snack. But it is not uncommon to have Yum as a part of your main meal.
This recipe serves four.


Ingredients:

1 cup mussel meat. (You can buy mussel meat or mussels on the half-shell- but mussel meat is far easier to work with.)
2 tablespoons fresh lemongrass, finely sliced lengthwise and in one inch strips
1/4 cup finely sliced shallots
10 Prick Kee Noo (Thai chilies) (Use flat side of a knife to flatten them so that their seeds break through the skin.)
1 head of lettuce (for the garnish)
Hand full of fresh mint leaves
2 tablespoons fish sauce
2 tablespoons lemon juice


Preparation:

1. Clean your mussels, and rinse them in water.
2. Using a small pot, bring some water to a boil, and add in the mussels. Boil them for a few minutes until done.
3. Strain the mussels, and put them aside.
4. Remove the water from the pot, and then add in all of the other items, followed by the mussels, and stir.

Chicken Curry

     Chicken curry is so common that you will find it at any to-go curry vendors in Thailand. Chicken curry is eaten with rice or 'kanom jeen' noodles.

     You can see chicken curry's popularity when you go to a temple in Thailand; Thai people frequently bring the classic dishes like chicken curry to feed the monks and other temple patrons.

3    cups    water   
3-5    sprigs    Thai basil   
2    tablespoons    fish sauce   
1/2    lb    eggplant   
1    tablespoon    red curry paste   
1    cup    coconut milk   
1        chicken breast   

     I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves.

     Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful.

     Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.

Serve hot with rice or rice noodles.

Pumpkin in Coconut Milk

     In Thailand, pumpkins are available year round where in the US you can only enjoy them in fall. This will make a nice warm dessert in the fall.

     Many Thai desserts involve cooking rice, sticky rice or flour in sugar and coconut milk. However, pumpkin in coconut milk belongs to a class of dessert called 'gang buad', which refers to cooking vegetables, legumes or fruits in coconut milk with sugar.

1    cup    water   
1/2    teaspoon    salt   
2    cups    pumpkin   
1/3    cup    palm sugar   
1/2    cup    coconut milk     

     Skin the pumpkin, remove the seeds and julienne into pieces of 2" x ½" x ½".

     Add water and coconut milk to a pot and heat over low heat. Add salt. I would recommend adding half of the sugar and tasting before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar. Add the pumpkin. Let it boil and let the pumpkin cook. Serve hot, warm or room temperature.

     The key to this dish is using thin coconut milk. The top layer of coconut milk or cream will curdle when boiled. If your coconut milk is creamy, dilute it with water.

Khao Yam

Main Ingredient

Cooked rice     120 g.
Ground dried shrimp     30 g.
Roasted chopped coconut meat     20 g.
Roasted ground chillies     5 g.

Vegetables Ingredient

Bean sprouts     67 g.
Sliced lemon grass plants     3
Sliced kaffir lime leaves     30 g.
Chopped green mango     50 g.
Chopped yard-long bean     90 g.
Lime     1 fruit

Boodoo sauce Ingredient

Budoo sauce     100 g.
Water     350 g.
Salted fish     1 piece
Palm sugar     320 g.
Shallot     16 g.
Lemon grass plant     1
Shredded kaffir lime leaves     3 leaves
Galangal     1 piece
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * Boil salted fish, take the meat, add budoo sauce and water, boil
    * Mix shallot, lemon grass, galangal, kaffir lime leaves, palm sugar, boil until sticky, taste for salty and sweet
    * Serve with rice, roasted coconut, ground dried shrimp and vegetables, topping with budoo sauce and seasoning with lime

Kaeng Tai Pla

Main Ingredient

Cotton fish     1 fish
Fish viscera sauce     30 g.
Kaffir lime leaves     3 leaves
Chilli paste Ingredient
Sliced turmeric     3 bulbs
Slice galangal     16 g.
Shallot     8 g.
Garlic     4 g.
Chopped lemon grass     24 g.
Fresh hot chilli     30
Pepper seed     5 g.
Shrimp paste     7 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Chilli paste cooking

    * Pound all the mixture until ground
    * Wash and clean shrimps, cut off the heads before weight, cook with salt until fragrant and turn red.
    * Leave until warm then peel (edible amount is half of the original weight).
    * Cut shrimps in one-centimeter pieces for mixing with Nam Phrik.  
    * Prepare Nam Phrik by pound grilled (or by microwave) shrimp paste with garlic until fine, add hot chilli and bash.
    * Put pieces of shrimps, seasoning with lime juice, palm sugar, fish sauce and ma-kheua phuang.
    * Serve with side dish; cucumber, wing bean, white turmeric and crispy catfish according to proportion.

Cooking Method 

    * Clean the fish, grill and take the meat
    * Heat 2 cups of water until boiling, mix viscera sauce until boiled, strain and heat
    * Mix chilli paste, fish meat, after boiling add shredded kaffir lime leaves, serve with fresh vegetables; parkia, cha-om, yard-long bean, wing bean, cucumber

Nam Phrik Loung Ruea or chilli paste with sweet pork

Main Ingredient

Hot chillies     8 g.
Sweet pork     30 g.
Ground dried shrimp     30 g.
Crispy fried catfish     50 g.
Yolk     1
Madan, sliced     2 fruits
Zalacca, sliced     2 fruits
Ma-euk, sliced     15 g.
Garlic     8 g.
Palm sugar     40 g.
Lime juice     30 g.
Shrimp paste     20 g.
Oil     11 g.
Fresh vegetables: cucumber, ma-pheua pro, wing bean    
Boiled vegetables: cabbage, yard-long bean    

Sweet pork Ingredient

Pork chops, cut in pieces     200 g.
Sliced shallot     25 g.
Palm sugar     60 g.
Fish sauce     30 g.
Oil     22 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

   
Sweet pork cooking

    * Heat oil in pan, add sugar and fish sauce
    * Add pork, simmer with low heat, mix shallot and simmer until dried
 

Cooking Method

    * Pound garlic with shrimp paste, add madan, zalacca, ma-euk and chilli and pound until mixed
    * Heat oil in the pan, fry the chilli paste, add sweet pork and dried shrimp, seasoning with sugar and lime juice
    * Put the chilli paste in the cup, garnish with yolk and catfish, serve with fresh and boiled vegetables

Kanom Cheen Num Ngiew or Thai noodles with pork curry

Main Ingredient

Thai noodles     30 rolls
Spare ribs     300 g.
Pork blood pudding     500 g.
Minced pork     500 g.
Tomato     500 g.
Salt     30 g.
Oil     50 g.
Red cotton tree flowers     50 g.

Supplement Ingredient

Chopped pickled Chinese cabbage     300 g.
Bean sprouts     300 g.
Chopped spring onion and coriander     50 g.
Lime     5 Fruits
Fried chopped garlic     50 g.
Fried dried hot chillies     60 g.

Chilli paste Ingredient

Dried chillies     7
Chopped coriander root     10 g.
Chopped galangal     30 g.
Fresh turmeric     10 g.
Chopped lemon grass     30 g.
Grilled shallots     7
Shrimp paste     1 Teaspoon
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

  
Chilli paste cooking

    * Pound all the chilli paste mixture until ground
 

Cooking Method 

    * Clean the spare ribs
    * Grease the oil in pan and fry the chilli paste until fragrant
    * Mix the minced pork until done, add tomatoe
    * Boil 2.5 litres of water, put the spare ribs, simmer with low heat, add the fried minced pork, blood pudding and seasoning with salt
    * Serve with Thai noodles and supplement

Kai Phad Phed

Main Ingredient

Chicken     442 g.
Krachai View ingredient detail     6 g.
Dried chilli View ingredient detail     18 g.
Pepper View ingredient detail     2 g.
Kaffir lime skin View ingredient detail     4 g.
Galangal View ingredient detail     12 g.
Lemon grass View ingredient detail     20 g.
Shallot View ingredient detail     28 g.
Salt     4 g.
Garlic View ingredient detail     44 g.
Shrimp paste     6 g.
Coriander root View ingredient detail     2 g.
Fresh pepper View ingredient detail     18 g.
Water     536 g.
Oil     10 g.
Fish sauce     17 g.
Palm sugar     14 g.
Sweet basil     10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * Cup up the chicken
    * Pound the chilli mixture with krachai, chilli, pepper, kaffir lime skin, galangal, lemon grass, shallot, garlic, salt, coriander root and shrimp paste thoroughly
    * Heat the pan and fry the chilli paste with oil
    * Add chicken and fry until done, add water and simmer with low heat
    * Season with fish sauce and palm sugar and sprinkle with sliced krachai, fresh pepper and sweet basil

Tom Kha Kai

Main Ingredient

Chicken     500 g.
Coconut Milk     1,000 g.
Rice straw mushroom     200 g.
Fresh galangal View ingredient detail     50 g.
Bashed galangal View ingredient detail     25 g.
Bashed lemon grass View ingredient detail     100 g.
Kaffir lime leaves View ingredient detail     3 g.
Coriander root View ingredient detail     37 g.
Soup powder     11 g.
Salt     10 g.
Hot chilli View ingredient detail     10 g.
Lime juice View ingredient detail     50 g.
Fish sauce     50 g.
Coriander leaves View ingredient detail     5 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * Cut up the chicken
    * 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

Yam Wun Sen or mungbean noodles spicy salad

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

    * Pound garlic and coriander, chilli, mix sugar, fish sauce and vinegar
 

Cooking Method

    * Boil water, soak wun sen, leave in cold water and drain
    * Cut pork and shrimp in pieces, soak in boiling water
    * Clean the ear mushroom, soak in boiling water, leave in cold water, and cut
    * Mix all the mixture, dress with seasoning, mix together, taste for sour, salty, spicy and sweet

Larb Moo or spicy ground pork

Main Ingredient

Ground pork shoulder     200 g.
Entrails and liver     200 g.
Pig skin     100 g.
Roasted ground rice     25 g.
Ground chilli     5 g.
Coriander plants     2
Spring onion plants     2
Mint leaves     8 g.
Sliced shallot     8 g.
Fish sauce     25 g.
Lime juice     30 g.
Fresh vegetables: cabbage, yard-long bean, lettuce    
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * Boil the entrails and pig skin until done, cut in thinly pieces
    * Soak the ground pork
    * Mix pork, entrails, pig skin, ground chilli, shallot, spring onion, coriander and roasted ground rice, seasoning with fish sauce, lime juice, sprinkle with mint leaves and serve with fresh vegetables

   

Phad Thai

Main Ingredient

 Narrow rice noodles     400 g.
Water     400 g.
Phad Thai sauce     320 g.
Dried shrimp     60 g.
Chopped Salted white radish     40 g.
Yellow soybean curd     160 g.
Bean sprouts     400 g.
Chinese leek leaves     60 g.
Egg     4
Vegetable oil     120 g.
Ground peanut     40 g.
Phad Thai sauce Ingredient
Shallot View ingredient detail     50 g.
Garlic View ingredient detail     25 g.
Palm sugar     125 g.
Sugar     10 g.
Fish sauce     50 g.
Tamarind juice View ingredient detail     25 g.
Vinegar     33 g.
Salt     1 g.
ผงชูรส     1 g.
Ground dried chilli View ingredient detail     1 g.
Oil     40 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

 
Phad Thai sauce cooking

    * Pound shallots and garlic until ground and fry with oil until fragrant, add other mixture, simmer until sticky.

Cooking Method  
    * Fry noodles with water until soft
    * Add sauce and mix thoroughly
    * Add dried shrimp, Chopped Salted white radish and soybean curd
    * Add oil around the pan, break eggs and fry until done
    * Add bean sprouts, Chinese leek leaves and fry and serve warmly

Phanaeng Kai

Main Ingredient

Chicken     500 g.
Coconut milk     500 g.
Dried chilli View ingredient detail     18 g.
Galangal View ingredient detail     6 g.
Lemon grass View ingredient detail     12 g.
Shallot View ingredient detail     25 g.
Garlic View ingredient detail     60 g.
Coriander root View ingredient detail     15 g.
Kaffir lime skin View ingredient detail     5 g.
Pepper View ingredient detail     6 g.
Palm sugar     60 g.
Shrimp paste     25 g.
Coriander seed     8 g.
Roasted peanut     20 g.
Cumin View ingredient detail     4 g.
Chilli View ingredient detail     100 g.
Kaffir lime leaves View ingredient detail     2 g.
Fish sauce     10 g.
Salt     10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * Cut up the chicken and take aside
    * Pound the chilli mixture with dried chilli, galangal, lemon grass, shallot, garlic, coriander root, pepper, kaffir lime skin thoroughly, add roasted peanut
    * Roast coriander seed and cumin and pound thoroughly
    * Heat the pan and pour an amount of coconut milk, add chilli paste and fry until fragrant and shine, add spices and chicken and fry until done, add coconut milk and simmer with low heat until rather dried
    * Season with fish sauce, palm sugar and sprinkle with sliced kaffir lime leaves and chilli

Sup Nor Mai or bamboo shoot spicy salad

Main Ingredient

Bamboo shoot     300 g.
Yaa-nang leaves     20 leaves
Fermented fish sauce     50 g.
Salt     5 g.
Fish sauce     12 g.
Lime juice     30 g.
Parsley plants     2
Spring onion     20 g.
Mint leaves     10 g.
Roasted white sesame     3 g.
Ground chilli     5 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * Burn the bamboo shoot and scrape to strips
    * Pound Yaa-nang leaves, squeeze out the juice
    * Boil the juice in water, add bamboo shoot and boil once, mix fermented fish sauce, salt and fish sauce
    * Dip up bamboo shoot in bowl, seasoning with lime juice and ground dried chillies, mix well
    * Dip up in cup, sprinkle with sesame, parsley, spring onion, mint leaves and serve with fresh vegetables

Kluay Buad Che

Main Ingredient

Ripe banana     12 Fruits
Coconut milk     1,000 g.
Coconut cream     200 g.
Sugar     200 g.
Salt     5 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * Peel banana and divide into 4 pieces
    * Dissolve sugar and salt in the coconut milk
    * Heat the coconut milk until slightly boiled, add the bananas, heat until boiling
    * Add coconut cream and boil

Kaeng Liang

Main Ingredient

Pepper View ingredient detail     12 g.
Shallot View ingredient detail     82 g.
Ground dried shrimp     60 g.
Shrimp paste     26 g.
Hot chilli View ingredient detail     2 g.
Sweet basil View ingredient detail     46 g.
Gord gourd View ingredient detail     108 g.
Sponge gourd View ingredient detail     264 g.
Rice straw mushroom     176 g.
Pumpkin View ingredient detail     432 g.
Water     2,224 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

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

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 View ingredient detail     400 g.
Green & red chilli View ingredient detail     30 g.
Sweet basil View ingredient detail     40 g.
Kaffir lime leaves View ingredient detail     2 g.
Palm sugar     30 g.
Fish sauce     80 g.
Chilli paste Ingredient
Hot chilli View ingredient detail     30 g.
Chilli View ingredient detail     10 g.
Lemon grass View ingredient detail     15 g.
Galangal View ingredient detail     7 g.
Kaffir lime skin View ingredient detail     8 g.
Garlic View ingredient detail     60 g.
Coriander seed     5 g.
Shallot View ingredient detail     40 g.
Cumin View ingredient detail     2 g.
Pepper View ingredient detail     3 g.
Coriander root View ingredient detail     5 g.
Sweet basil View ingredient detail     20 g.
Shrimp paste     10 g.
Salt     5 g.
Oil     150 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

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

Nua Kou Gling

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.

    

Chilli paste cooking

    * Pound all the mixture until ground
 

Cooking Method  

    * 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

Nam Ya Pla

Main Ingredient

Serpent head fish     500 g.
Coconut milk     1,000 g.
Dried chilli View ingredient detail     50 g.
Krachai View ingredient detail     220 g.
Shallot View ingredient detail     56 g.
Garlic View ingredient detail     75 g.
Lemon grass View ingredient detail     10 g.
Galangal View ingredient detail     10 g.
Shrimp paste     18 g.
Palm sugar     25 g.
Salt     8 g.
Salted fish     50 g.
Fish sauce     10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * Pound dried chilli, salt, garlic, galangal, lemon grass, shallot, krachai until ground, add shrimp paste and salted fish
    * Boil the fish until done, remove the fish meat and add with chilli paste
    * Boil an amount of coconut milk, add the chilli paste, stir, softly add the less coconut milk, stir together and season with fish sauce and palm sugar
    * To be served with Thai noodles and vegetables

Om Pla Duk or catfish

                                                               Main Ingredient

Catfish, weight 300 grams     1 fish
Fermented fish sauce     50 g.
Lao coriander plants     3
Spring onion plants     2
Ma-kheua puang     60 g.
Ma-kheua pro     5 fruits
Sweet basil, maeng lak     10 g.
Cha-ploo leaves     10 g.
Glutinous rice, soak in water     30 g.
Fresh hot chillies     15
Lemon grass plant     1
Shallot     16 g.
Fish sauce     30 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * the catfish, cut in pieces
    * Boil 2 cups of water, boil the fish, add fermented fish sauce
    * Pound shallot, fresh chilli, glutinous rice, mix in the fish soup, seasoning with fish sauce
    * Add ma-kheua pro, ma-kheua puang, cha-ploo leaves, sweet basil, lemon grass, spring onion, serve with coriander

am Phrik Pla Rhaa or fermented fish paste

Main Ingredient

Catfish, weight 200 gram     1 fish
Fermented fish sauce     100 g.
Fresh hot chilli     10
Shallot     30 g.
Garlic     5 g.
Lime juice     45 g.
Coriander plant     1
Fresh vegetables: Cucumber, Ma-kheua pro, Yard-long bean, young lead tree leaves    
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * the catfish, boil in the fermented fish sauce until done
    * Burn shallot, garlic, chilli and peel
    * Take the fish meat, pound with garlic, shallot, add fermented fish sauce, seasoning with lime juice and serve with fresh vegetables

Kaeng Kae Kai or chicken in vegetable soup

                                            Main Ingredient

Sliced chicken     400 g.
Cha-om     35 g.
Cha-phloo     25 g.
White holy basil     20 g.
Gord gourd     30 g.
Parsley     10 g.
Phak Kee-hood     20 g.
Chilli leaves     15 g.
Ma-kheua pro     75 g.
Sponge gourd     100 g.
Bamboo shoot     50 g.
Yard-long bean     80 g.
Ma-kheua phuang     60 g.
Oil     30 g.
Water     750 g.

Chilli paste Ingredient
 

Dried chilli     7
Garlic     1 bulb
Fermented fish     7 g.
Salt     5 g.
Lemon grass plant     1
Shallot     15 g.
Shrimp paste     10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

  
Chilli paste cooking

    * Pound all the mixture until thoroughly ground

Cooking Method 

    * Peel sponge gourd, clean ma-kheua pro, yard-long beans and cut a bite
    * Heat the pan, stir the chicken until done and take aside
    * Fry the chilli paste with oil until fragrant, mix with fried chicken and bamboo shoot
    * Heat the water, dip in fried chicken until boiling, add yard-long bean and ma-kheua phuang
    * Add ma-kheua pro, gord gourd, phak kee-hood, cha-ploo leaves, holy basil, parsley, cha-om, stir until done

Tom Yum Kung

Main Ingredient
Shrimp     500 g.
Rice straw mushroom     600 g.
Chilli paste     150 g.
Soup stock     2,500 g.
Citric acid     10 g.
Salt     15 g.
Fish sauce     100 g.
Sugar     20 g.
Lime juice View ingredient detail     15 g.
Hot chilli View ingredient detail     10 g.
 

Chilli paste Ingredient
Dried Chilli View ingredient detail     10 g.
Lemon grass View ingredient detail     40 g.
Shallots View ingredient detail     40 g.
Galangal View ingredient detail     10 g.
Kaffir lime leaves View ingredient detail     5 g.
Vegetable oil     100 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Chilli paste cooking

    * Roast the chilli paste mixture and pound until ground then fry with oil and take aside.

Cooking Method
    * Peel the shrimp except its tail
    * Peel the mushroom, divide by two
    * Heat the soup stock and mix with all seasonings until boiling, add shrimps and mushroom and boil until done
    * Add the chilli paste to favorite taste

steamed curried fish

Main Ingredient
Serpent head fish meat     400 g.
Grated coconut     200 g.
Rice flour     5 g.
egg     1
fresh yaw leaves     20 leaves
Minced kaffir lime leaves     30 g.
Minced coriander     16 g.
Minced chilli     1
Fish sauce     15 g.
Banana leaves for making the cups    
 
Chilli paste Ingredient
Dried chillies     5
Garlic     3 Bulbs
Minced galangal     16 g.
Krachai     8 g.
Lemon grass     16 g.
Kaffir lime skin     8 g.
Minced coriander root     8 g.
Pepper seed     5 Seeds
Salt     3 g.
Shrimp paste     5 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Chilli paste cooking

    * Pound all the mixture until thoroughly ground

Cooking Method  

    * Slice the fish
    * Squeeze the grated coconut for 2 cups of coconut cream, take one cup aside, mix the rice flour, stir until dissolved, boil and take aside
    * Mix another cup of coconut cream with chilli paste, stir and add fish meat, egg and fish sauce
    * Add sweet basil and coriander, stir until mixed
    * Make the cup with banana leaves, lay yaw leaves, put the fish mixture and steam until done, garnish with coconut cream and chilli and steam 3 minutes more

Om Pla Duk or catfish

Main Ingredient
Catfish, weight 300 grams     1 fish
Fermented fish sauce     50 g.
Lao coriander plants     3
Spring onion plants     2
Ma-kheua puang     60 g.
Ma-kheua pro     5 fruits
Sweet basil, maeng lak     10 g.
Cha-ploo leaves     10 g.
Glutinous rice, soak in water     30 g.
Fresh hot chillies     15
Lemon grass plant     1
Shallot     16 g.
Fish sauce     30 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method

    * the catfish, cut in pieces
    * Boil 2 cups of water, boil the fish, add fermented fish sauce
    * Pound shallot, fresh chilli, glutinous rice, mix in the fish soup, seasoning with fish sauce
    * Add ma-kheua pro, ma-kheua puang, cha-ploo leaves, sweet basil, lemon grass, spring onion, serve with coriander

Larb

     Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food.

     There are variations of laab, duck laab, chicken laab. Some people like my brother love to include a few pieces of liver in laab.

1    tablespoon    toasted rice   
1/4        shallot, thinly sliced   
1-2        limes   
1/2    lbs    ground pork   
1/4    tablespoon    ground dried chili pepper   
3    tablespoons    fish sauce   
5    sprigs    cilantro, sliced   
3    sprigs    spearmint    Optional
1        green onion, sliced    Optional

     Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it.

     For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly.

     Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.

     Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.

     Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.
     Learn more about this and other similarly prepared Salads (Yum) recipes

Squid Pad Ki Mao

Ingredients

1 whole head of garlic cloves, chopped
10-12 fresh Thai chile peppers
3 tablespoons vegetable oil
2 cups fresh squid, use tubes cut into bite-size rings
4 tablespoons fish sauce
3 teaspoons sugar
8-10 kaffir lime leaves
1/4 cup fresh Thai basil leaves

Method

     Coarsely pound the Thai chile and garlic in a mortar and pestle to form a coarse paste. Set aside in a small bowl. In a wok or skillet, heat the oil on medium heat. Add chile paste mixture and stir-fry until the garlic begins to brown (at this stage the chile heat will hit your nose also). Stir in the squid, and cook until done (be careful not to overcook the squid, if you overcook it the squid will lose it's liquid content and become rubbery). Season it with fish sauce and sugar, using more or less as you prefer. Let the chile heat lead the flavor, followed by the salty flavor of fish sauce.

     Add lime leaves and basil, and stir-fry another few minutes. Remove from heat, transfer to dish, and serve with fresh-steamed jasmine rice.