Tuesday, January 25, 2011

Gai Pad Met Ma-Muang Himmaphan

Chicken with Cashew Nut
Vegetables can be added while the chicken is cooking if desired.

Recipe:
1/4 cup (2 fl oz/60 ml) oil
4 garlic cloves (kratiem), minced
1 lb (500 g) boned chicken, thinly sliced

Recipe (Sauce):

2 tablespoons fish sauce (nam pla)
2 tablespoons oyster sauce
2 tablespoons sugar
1/8 teaspoon white pepper
1 teaspoon cornstarch/cornflour dissolved in a little water, optional

1/2 cup (70 g/2 1/2 oz) roasted cashew nuts
1 green onion/scallion/spring onion, chopped
1/4 cup sliced red bell pepper/capsicum

How to cook:

1. A large frying pan and add oil, chicken, garlic, sugar and pepper sauce.

2. Reduce the heat to high and reduce sauce glaze forms. If the sauce is reduced and a thin paste, cornstrarch mixture enough to get a thick sauce. Add mixture of cornstarch and water if you want the sauce is much research.

3. Stir in cashews, roasted and then the mixture on a plate portions. Garnish with onion and green pepper.

Hor Mok

Steamed Fish in Banana Leaf
While this may serve packages have a joy, small amounts twice a larger group, the leaves folded in a high level and water vapor mixture to a large extent been a longer cooking time.

Ingredients:

1 lb (500 g) white fish fillets, cut into chunks
1 large banana leaf, cut into 4 pieces, each 8 X 8 inches
1 cup shredded lettuce, blanched
1 cup sliced zucchini/courgette, blanched
1 cup sweet basil leaves (bai horapa)
2 green jalapeno peppers (prik chee fa), sliced
1/4 cup cilantro/coriander leaves (bai pak chee)

Sauce's Ingredients:

1/2 cup (4 fl oz/125 ml) red curry paste (nam prik gaeng ped)
2 cup (16 fl oz/500 ml) coconut milk
4 egg yolks (reserve whites for topping)
2 tablespoons fish sauce (nam pla)
2 tablespoons cornstarch/cornflour

Topping's Ingredients:

1 cup (8 fl oz/250 ml) coconut cream
4 eggs white

How to cook:

1. cool Marinate the fish pieces in total ingredients for the sauce and refrigerate for about 15 minutes.

2. Beat the filling ingredients with a fork.

3. Clean each banana leaf with a damp cloth before use. Fourth, each of cooked vegetables and fish in the center of each banana leaf. Spoon quarterly reporting. Cover with a few basil leaves, chopped chillies and coriander.

4. Bring the sides of the square, and sometimes ends. Attach a piece of wood or a toothpick.

5. Place packets steamer and steam for 15 minutes or until done. In addition, the packages are in an oven at 350 degrees F (180 degrees), boiled for 20 minutes.

Pad Puk Ruam Mit

Vegetarian Delight
A variety of vegetables in this dish makes a colorful appeal. It is very easy to prepare.

Ingredients:

2 tablespoons oil
2 garlic cloves (kratiem), minced
1/4 cup sliced onion
1/2 cup sliced carrots
1 cup sliced cabbage
1 cup broccoli flowerets
1/2 cup cauliflower flowerets
1/2 cup sliced red bell pepper/capsicum
1/4 sugar peas/snow peas
1/4 cup sliced mushrooms
1/4 cup bean sprouts
1 tablespoon soy sauce
1 tablespoon sugar
How to cook:
1. A large frying pan and olive oil and garlic.

2. Add all remaining ingredients. Sauté 4 minutes until vegetables are tender crisp.

3. Serve with steamed jasmine rice (Khao Suay).

Tuesday, January 18, 2011

Khai Look-Khuey

Eggs with Tamarind Sauce
If you just fried and as ingredients or essential part of many cakes, eggs, favorite food of Thailand. This dish, fried eggs, they improve a variety of patterns, and the taste of the sauce. 

Ingredients: 

4 cups (1 liter / 1 liter) water 
6 eggs 
2 cups (16 fl oz/500 mL) vegetable oil for frying 
1 / 2 cups shallots 

Tamarind sauce ingredients: 

1 / 2 cup (4 fl oz/125 ml) tamarind juice (Piak khaam-MA) 
A half cup (4 fl oz/125 ml) fish sauce (nam pla) 
1 / 4 cup (2 oz/60 g) sugar 

How to cook: 

1. Pour water into a large pan and cook the eggs min for 5 min. 

2. Remove from heat and place eggs in cold water. Peel eggs and set aside. 

3. Oil in large pan and 325 F (165 C). Dry the eggs and fry until golden brown. Remove and put aside. With the same oil, saute the onions until they are golden brown. Strain and set aside. ํํ 

4. Combine all ingredients for the gravy. Bring to a boil and cook for 5 minutes. 

5. Serve the eggs in half lengthwise. Spread the sauce and fried onions, eggs .

Pad Puk Boong Fai Daeng

Flamed Swamp Cabbage

This is a small taste of spinach, cabbage swamp is not available. 

Recipe: 
2 tablespoons olive oil 
1 pound (500 g), swamp cabbage or spinach, cut into inch (2.5 cm) 
6 garlic cloves (Kratie), chopped 
2 tablespoons black bean sauce 
Tablespoons fish sauce (Nam Beach) 
1 teaspoon Sugar 
1 / 4 cup chopped green bell pepper, Jalapeno (the Priko ago) 

How to cook: 
Heat a large frying pan until very hot oil and add all other ingredients. 
Simmer for 30 seconds and serve. 

Tom Kha Gai

Chicken Coconut Soup
rich, aromatic dinner soup that is the whole meal. Each time, leave, lime customer payments, and the taste and smell more Torm instead of a scalpel. Young galangal (Kha MRN) is yellow, if you shoot yourself signed on the crumpled pink. Young ginger can be replaced, if necessary, but the taste is not quite the same 

Recipe: 
2 cups (16 fl oz/500 ml) coconut milk 
6 thin slices young aglangal (kha ORN) 
2 stalks lemon grass / Zitronella (TA-March) serving, cut less onlyme 3:01, in 1-in (the second 5 cm) and lemghts cruhed 
5 fresh kaffir lime leaves (BAI Mon-Grood), halved 
8 oz (250g) boneless chicken breast, cut into slices 
Five tablespoons (2 1 / 2 fl oz/75 ml) fish sauce (nam pla) 
2 tablespoons sugar 
½ cup (4 fl oz/125 ml) lemon juice 
A teaspoon black chili paste (Nam Priko Pow) 
Quarter cup cilantro / coriander leaves (BAI Pak Chee), divided 
Five thai Chili Peppers (Priko Khee noo), crushed 


How to cook: 
1. Half of the coconut milk with grass galangal, lemon, lemon and leave in the pan and bring to a boil. Chlicken Add the fish sauce and sugar. 
2. Cook 4 minutes or until they chlicken all. The rest of the coconut milk and heat until pot boils. 
3. Pour the lemon juice and chili paste in a bowl and pour the soup bowl part. 
4. Garnish with chopped coriander, torn, and Chile, and serve .

Yam Nuea

Beef Salad
Bangkok, this recipe is a favorite in restaurants and home cooking as well. 

Ingredients: 
1 pound (500g) of beef supply 
Salad Ingredients: 
1 / 4 cup finely chopped onion 
A small tomato, chopped 
1 / 4 cup chopped cucumber 
1 / 4 cup thin red bell pepper or green Thai (Priko Khee Noo) sliced 

Ingredients for the sauce: 
¼ c. (2 fl oz/60 ml) fish sauce (Nam Beach) 
Quarter cup (2 fl oz/60 ml) lime juice 
2 tablespoons garlic extract (cracy) 
2 tbsp chopped coriander / cilantro (Pak Chee BAI) 
1 / 4 cup chopped onion / spring onion and shallots in 1-inch (2.5 cm) 

How to cook: 
1. grilled steak with grilled or roasted medium-well. Finely chop and set aside. 
2. Mix all ingredients and the chopped salad with meat. 
3. Stir Prepare sauce by mixing the ingredients with salad just before serving .