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 .

Tom Jubchai

Ten Vegetable Stew
A very rich dish, but it can also be a term of entrance. 

Ingredients: 

Tablespoons olive oil 
6 garlic cloves (Kratie), chopped 
1 pound pork (500g), diced 
1 / 2 cups cilantro coriander / Pitch (Chee BAI) 
1 teaspoon salt 
1 teaspoon white pepper 
4 cups (QT 1 / 1 liter) water 
Half cup (4 fl oz/125 ml) light soy sauce 
1 / 3 cup (three oz/90 g) sugar 

Vegetables: 

4 oz (125g) baby bok choy 
4 ounces (125 g) cabbage 
4 ounces (125 g) from the PRC, broccoli 
Four ounces (125 grams) Chinese cabbage 
Four ounces (125g) celeriac 
Four ounces (125 g) shallots / onions, spring onions and spring 
4 ounces (125 grams) fresh spinach 
4 ounces (125 g) from the swamp cabbage 
Four ounces (125g) carrot 
Four ounces (125 g) spinach 

How to cook: 

1. Heat a large saucepan with oil and garlic. Add pork and cook for 3 minutes. Add all ingredients except vegetables. To a boil and simmer covered for 15 minutes. 

2. Cut all the vegetables and add a pot and boil for 10 minutes. Serve broth with a large .

Nam Prik Ong

Vegetables with Chiang Mai Dipping Sauce
Most of the grilled meat and vegetables, served in the North site. This sauce is a favorite among those who are accustomed to different food.
Ingredients:
Tablespoons olive oil
1 / 2 cup garlic cloves (Kratie)
1 / 4 cup chopped shallots
1 pound (500 g) diced tomatoes, red
8 ounces (250 g), since / minced
Third cup (3 fl oz/90 ml) fish sauce (nam pla)
Three tablespoons sugar
2 tablespoons lemon juice
1Cup cucumber slices
Quarter cup cilantro coriander (BAI Pak Chee)
4 onions / chives / scallion
Vegetables:
Broccoli
Carrots
cauliflowerets
Shallots, cut in half to one (5 cm) section
Jackdaw
How to cook:
1. Heat a large frying pan and add oil, garlic, onions and tomatoes. Cook for 3 minutes and add the pork. Bring to a boil, add the fish sauce, lime juice and sugar for 4 minutes or until the pork is done.

2. Levy cucumber, coriander and spring onion half. Serve with vegetable dip.

Thursday, January 13, 2011

Panaeng Nuea

Stir-Fried Beef Curry
Its thick, rich sauce help make this a very popular dish. Try replacing the chicken an interesting variation.

Sauce:


Coconut milk 3 fluid ounces (90 ml)
2 tablespoons fish sauce (nam pla)
2 tablespoons sugar
6 kaffir lime leaves (Bai Ma-Grood)
1 tablespoon olive oil
2 tablespons Panaeng curry paste (nam Prik Panaeng, see below)
Tender beef 8 ounces (250 grams), sliced
1 / 8 cup chopped green bell pepper, pepper
1 / 8 cup chopped red pepper and pepper
1 / 4 cup finely chopped onion
2 tablespoons ground roasted peanuts
1 tablespoon cream of coconut
1 kaffir lime leaves (Bai Ma-Grood), sliced very thin






How to cook:

1. Combine sauce ingredients and set aside.
2. A large frying pan and add the oil and curry paste. Cook for 1 minute over low heat. Return to heat and brown the meat, add sauce. Cook, until the sauce thickens.
3. Add peppers, onions and ground peanuts. Cook 2 minutes, then pour the mixture into a bowl part. Cover with slices of coconut milk and lime leaves.


Nam Prik Panaeng
Panaeng Curry Paste

The name of this curry paste shows its Malaysian origin.

4 ounces (125 g) dried green jalapeno peppers ((ba Chee Prik Haeng)
1 / 4 cup coriander seeds (MED Pak Chi)
1 / 2 cup finely chopped onion or shallot
1 / 2 cup chopped garlic (Kratiem)
2 tablespoons galangal (kha)
2 tablespoons lime juice (piew ma Grood)
1 / 4 cup lemon grass / citronella (TA-Krai)
2 tablespoons shrimp paste (GAPI)
1 teaspoon salt

How to make:
Place all ingredients in a mortar and pestle to a thick paste process blender or destroyed. Store in a tight glass lid for future use - for ever keep.

*** Note the infant does not enter a course set. Depending on preferences.  ^V^

Nuea Satay

Satay Beef
Satay is one of the most popular snacks in Thailand.
Marinade:
1 / 3 cup (3 fl oz/90 ml) coconut milk
2 tablespoons fresh cilantro coriander (BAI Pak Chee)
3 tablespoons sugar
1 tablespoon curry powder yellow
1 / 3 cup (3 fl oz/90 ml) fish sauce (nam pla)
1 tablespoon olive oil

Steak 8 ounces (250 g) or flank, in long, thin (2.5 cm)      wide and 3 overlap (7.5 cm)



How to cook:


1. In a large bowl, mix all the ingredients for the marinade. Dip each piece in the sauce and set aside. Cover and refrigerate for 15 minutes.

2. Weaving belt skewer in 8 (20 cm).

3. Roasting / grill for 5 minutes each side or pan. Add the cooking, brush a large skillet coconut milk or meat from the marinade and 2-3 minutes on each side. Brush the meat with the sauce as it rotates.

4. (Nam Jim Satay eating) Serve with peanut sauce.

Nam Jim Satay
Peanut Sauce
This richly flavored sauce is usually served with satays.

1 3 / 4 cup (14 fl oz/440 ml) coconut milk
2 tablespoons red curry paste
1 / 4 cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons sugar
1 cup (8 oz/250 g), regardless of roasted peanuts

Place all ingredients in a saucepan over low heat for 15 minutes, stirring.
FA 2 1 / 2 cup

*** Note the infant does not enter a course set. Depending on preferences.  ^V^

Gaeng Ped Gai

Red Curry Chicken
This curry is best eaten as soon as it prepared and served with steamed jasmine rice (Khao rice). Coconut flavor by adding half of the coconut milk at the end of cooking improved.

Red Curry Paste:
2 cups (16 fl oz/500 ml) coconut milk
2 tablespoons red curry paste (nam prik gaeng ped)
1 lb (500 g) chicken breast, cut into 1-in (2.5 cm) pieces
1/4 cup (2 fl oz/60 ml) fish sauch (nam pla)
3 tablespoons sugar
1/2 cup canned bamboo shoots, in strips
1/4 cup Thai eggplant (ma-khue puang), cut into wedges
5 to 8 kaffir lime leaves (bai ma-grood)
1/4 cup sweets basil leaves (bai horapa)

How to cook:


1. Half of the coconut milk in a large pot and add the red curry paste. Bring to a boil and cook for 2 minutes

2. Add chicken and 2 minutes. Add the fish sauce, sugar, canned bamboo shoots and eggplant strips and boil.

3. The remaining coconut milk, lime leaves and basil and heat to a boil. Serve from the stove and take.

*** Note the infant does not enter a course set. Depending on preferences.  ^V^

Wednesday, January 12, 2011

Gai Pad Bai Ga-Prow

Spicy Chicken with Basil
It's quick and easy dish is a favorite of residents in central Bangkok. Sometimes it is served over rice in a fried egg.

Ingredients:
6 garlic cloves (kratiem), minced
4 shallots, minced
12 mixed green and red jarapeno peppers (prik chee fa and prik chee fa daeng), sliced
1 teaspoon canned green peppercorns
1 tablespoon oil
1 lb (500 g) ground/minced chicken
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
2 tablespoons sugar
                                                                  1 cup hot basil leaves (bai ga-prow)





How to cook:

1. Place garlic, onion, paprika, pepper, crushed in a mortar and paste into a paste.

2. A large skillet heat the oil until brown over medium-high and much more. Add the garlic paste and stir for 1 minute, then add minced chicken, fish sauce and sugar. Continue cooking until sauce is reduced. Stir in basil.

3. As the government with more than rice, fried egg.

4. Entree, rice, and support, such as shrimp and sour soup (Tom Yam Goong)

*** Note the infant does not enter a course set. Depending on preferences.  ^V^

Gaeng Keow Wan Gai

Green Curry with Chicken and Thai Eggplant
The curry is hot, the heat is by the amount of green peppers that are used determined. can be added for tasty dish, 1 / 2 cup fresh green pepper, curry powder to the mixture.


Green Curry Paste:


  • 2 stalks lemon grass / citronella (TA-March), cut into 1/2-inch (1 cm)
  • 1 tablespoon galangal (kha)
  • 1 teaspoon ground cumin
  • 1 / 2 cup chopped fresh cilantro / coriander root (Pak Chee Generic)
  • 8 garlic cloves (Kratie)
  • Thai Chili Peppers 10 (Priko Khee Noo)
  • 10 jalapeno peppers (they Priko ago)
  • 1 teaspoon shrimp paste it (GAPI)
  • 1 tablespoon shallots
  • 1 / 4 c. Teaspoon chopped kaffir lime skin (vocals Grood-MA)
  • 2 cups (16 fl oz/500 ml) coconut milk
  • Breast £ 1 (500 g) boneless chicken, cut into 2 x 1/2-inch (1 cm x 2.5 cm)
  • 1 / 4 cup (2 fl oz/60 ml) fish sauce (nam pla)
  • 3 tablespoons sugar
  • 1 cup Thai eggplant (ma-Khue Puang) or 1 cup canned bamboo shoots
  • 1 / 2 cup (4 fl oz/125 ml) coconut milk
  • 6 fresh kaffir lime leaves (Bai Ma-Grood)
  • 1 / 4 cup basil leaves (BAI HORAPA)
  • Red Chile Jalapeno (Chee Priko Daeng), for garnish



How to cook:

1. All the ingredients for green curry paste and stir until smooth and the pound in a mortar.

2. Pour coconut milk and give the green curry paste in a large pot. Bring to a boil and add chicken, fish sauce and sugar. Cook 5 minutes over low heat. Add eggplant and simmer to a boil, leave for 2 minutes. Add coconut milk and stir. Add kaffir lime leaves and basil. Remove the contents of a container and coat with pepper and serve.

***Note the infant does not enter a course set. Depending on preferences.  ^V^

Monday, January 10, 2011

Tom Yam Goong

Hot and Sour Shrimp Soup

The mixing of hot and sour, with hints of citrus, Tom Yam Gung is the most famous of all Thai soups. Each region has its own variations of the provision.

Recipe:
8 oz (250 g) shrimp/prawns, shelled and deveined, with shellsreserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves (kratiem), minced
5 kaffir lime leaves (bai ma-good)
3 thin slices fresh or dried galangal (kha)
            1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
            2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths

          2 shallots, sliced
          1/2 cup sliced straw mushrooms
          5 green Thai chili peppers (prik khee noo), optional
          1/4 cup (2 fl oz/60 ml) lime juice
            Sugar
          1 teaspoon black chili paste (nam prik pow)
          1 tablespoon chopped cilantro/coriander leaves (bai pak chee)
           Fresh milk
           1 tbs Chilli burn(namprik pao)+Oil, chili paste.
           Chilli Dried fried



How to cook:

1. Rinse the shrimp shells and place the pot with water. Bring to a boil, then strain the soup and remove the shell.
2. Add the garlic, lemon leaves, galangal sauce, fish, lemon grass and shallots in the population, followed by the mushrooms and pepper, if desired. Cook for 2 minutes.
3. Add to soup with shrimp and heat to a boil. If the cooked shrimp, lemon juice and black chili paste and share shell portions. Add the soup in a bowl, stir and garnish with coriander leaves and serve.

***  Note the infant does not enter a course set. Depending on preferences.  ^V^

Pad Thai

Stir-Fried Thai Noodles

One of the most famous Thai noodle dishes. It is eaten as a snack any time day or night, and is especially popular in night markets across the country.

Ingredients:
8 oz (250 g) rice noodles (sen lek)
3 tablespoons oil
3 garlic cloves (kratiem), minced
1/4 cup dried shrimp/prawns
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar
2 tablespoons tamarind juice (ma-kaam piag)
1 tablespoon paprika
1/2 cup fried tofu                                                    
        2 tablespoons dried unsalted turnip, cut into small pieces
        1 egg, beaten
        1/4 cup 1-in (2.5-cm) lengths chopped chives
        1/4 cup (2 oz/60 g) ground roasted peanuts
        1 cup bean sprouts


Garnish:
1/2 cup bean sprouts
1/2 cup chopped chives
1/4 small banana blossom, cut into strips
1/2 lime, cut into wedges

How to cook:
1. Enjoy rice noodles in cold water for 30 minutes or until tender. Strain and set aside.

2. Heat a large frying pan, oil. Add shrimp and stir fry the garlic and dried. Pasta and cook until translucent. It may be necessary to reduce the heat so the mixture is cooked very quickly and keep the pasta.

3. Add to taste the fish sauce, tamarind juice, sugar and pepper. Stir-fry mixture and mix well. Add tofu, carrots and eggs.

4. Increase the heat and cook the egg, stirring gently. Mix well and cook over low heat for about 2 minutes until the liquid is mostly reduced.

5. Stir in chives, peanuts and soybeans. Portions on a plate, place the sprouts, chives, banana blossom and lime attractively and serve.

*** Note the infant does not enter a course set. Depending on preferences.  ^V^

Som Tam (papaya salad)

Papaya Salad


This salad is delicious served steamed sticky rice (Khao Neoware). Papaya is a dark green and firm.
Recipe:
Medium dark green papaya / papaya
4 garlic cloves (Kratie)
6 Thai Chili (Priko Khee Noo)
2 tomatoes into wedges
Half a cup of pea-inch (2.5 cm)
2 tablespoons anchovy sauce
1 / 2 c. Make sauce
1 / 4 cup (2 fl oz/60 ml) tamarind juice or lime juice (MA-wound Kaam)
Thinness (add to preferred)
                                                           Peanuts  (add to preferred)
                                                          Sugar(Namtan Pip)  (add to preferred)



How to cook:
1. Peel the papaya and rinse under running water to acid. Remove seeds and chop the papaya grater. Set aside.
2. Place the garlic and chilli crushed in a mortar and the mortar and pestle until reduced to pieces. Place papaya and the remaining ingredients in a mortar and gently stir all ingredients in a mortar and a spoon. Serve cold