Sour Beef

Sour beef (ส้มเนื้อ: som nuea – literally means as English name) or naam nuea (แหนมเนื้อ) is meat preservation by fermentation in order to produce acidic substances as natural preservative.

Ingredients

  • 100g ground beef
  • 2 tbsp chopped garlic
  • 1 tsp salt
  • 1 tbsp cooked rice (glutinous is preferred)

Instructions

  • Mix all ingredients then wrap with plastic sheet.
  • Fermenting for four days.
  • Cooking before eating (to eat raw is not recommended).

Watermeal Omelette

Watermeal (Wolffia) or Paum (ผำ) or khai-nam (ไข่น้ำ) in Thai is ingredient that be used in some recipes in north and north-eastern of Thailand.
Ingredients

  • 2 Eggs
  • 1 cup Watermeal
  • some cooking oil
  • some seasoning sauce
  • some garlic

Instructions

  1. Crack the eggs into a bowl. Beat with fork.
  2. Heat cooking oil and minced garlic in pan fry.
  3. When garlic cooked, add beaten eggs and watermeal, also sauce.

Easy Green Curry

Another green curry recipes that uses less ingredients and directions.

Ingredients and Directions

  1. Heat coconut milk until boiling then add and stir green curry paste.
  2. Add cut chicken then kaffir lime leaves
  3. (optional) Add chopped Thai eggplants and chilli.
  4. When it boils again (add some water if it begins to dry), add sweet basil leaves or some seasoning as you want.

eat with rice, roti or “khanom chin”.

Hat Yai Fried Chicken

Hat Yai Fried Chicken or “Gai Tod Hat Yai” (ไก่ทอดหาดใหญ่). Usually sold by muslims as halal food and to eat with sticky rice.

Ingredients

  • 1 kg chicken
  • 4o cloves garlic
  • 30 pepper seeds
  • 2 tsp ground coriander seed
  • 1/2 tsp ground cumin seed
  • 1 tbsp seasoning sauce
  • 1 1/2 tsp salt
  • 1 1/2 tbsp sugar (brown sugar prefered)
  • 4 tbsp wheat flour or rice flour
  • cooking oil (for frying)

Instructions

  1. Wash chicken. rinsing water from it.
  2. Pound garlic, pepper, coriander and cumin then mix with salt, sugar and sauce for marinating chicken at lease 3 hours then mix with flour.
  3. Fry marinated chicken.

seasoning

  • 10 g chilli pepper
  • 30 g minced garlic
  • 4 g coriander root
  • 1 tsp salt
  • 120 g sugar
  • 50 cc vinegar

Heat vinegar with salt and sugar until salt and sugar dissolved. Pound chilli pepper and coriander root and minced garlic to boiled vinegar. Heat again until boil.

 

Stir fry Kang Kong

Stir fry Kang Kong or Pad Phak Bung (ผัดผักบุ้ง)

Ingredients

  • Kang kong (water spinach)
  • Minced garlic
  • Chopped chilli pepper
  • Soy bean paste (เต้าเจี้ยว)
  • Oyster sauce (or soy sauce for veg)
  • Cooking oil

Instructions

Wash kang kongs. Cut them into 2 inch.

Heat a wok and add cooking oil. Wait until hot (or some smoke), add kang kongs all ingredients. Stir fry until aroma.

 

Lod Chong

“Lod Chong” (ลอดช่อง) or cendol is dessert consists of jelly noodles and coconut milk syrup.
lod chong and taro

 

Ingredients.

  • 1 cup rice flour (add some of arrowroot starch prefered).
  • 5 cups limewater.
  • 10 pandan leaves (or pandan flavor).
  • sliced of cooked taro or muskmelon (optional).
  • ice.

Instruction.

  1. Wash pandan leaves. Slice and crush them into water.
  2. Thresh flour with limewater. Mix them into water with pandan then heat mixture. Always stire mixture.
  3. Take mixure into ricer/spaetzle maker. Press mixture into room temperature water for making cendol.
  4. Drain water from cendol. Eat with coconut milk syrup and ice, taro and muskmelon.

Coconut milk syrup.

  • 500 g palm sugar.
  • 500 g shredded coconut.
  • 3/4 cup water with jasmin flavor.
  • 1/4 tsp salt.

Instruction.

  1. Scrape coconut with jasmine flavor water. Separate cream of coconut milk.
  2. Mix palm sugar and salt into coconut milk then boil.

Som Tam

Som Tam (ส้มตำ) or Green Papaya Salad. Well known dish from north eastern of Thailand.

  • Shredded papaya
  • Sliced tomato
  • Chilli
  • Garlic
  • Yard long beans
  • Sugar (palm sugar preferred)
  • Lime juice
  • Fish sauce

Take all ingredients in mortar. Crush and mix them.

 

Laab

Laab

Laap ( ลาบ ). Thai northeastern style chopped spicy meat.  It may be confused among culinary schools because it is slightly different to Naam Tok.

Ingredients

  • 200 g meat ( beef or pork ). Liver also preferred.
  • 1 tbsp roasted rice, ground
  • ½ tsp cayenne pepper, ground
  • 1 tbsp chopped shallot
  • ½ cup lemon balm leaves
  • 1 tbsp lime juice
  • 2 tsp fish sauce
  • vegetables ( cabbage, snake bean,..)


Directions

  1. Wash meat then chop.
  2. Cook chopped meat, mix with fish sauce, lime juice, roasted rice, cayenne pepper, shallot and lemon balm leaves. Eating with vegetables.

Mung bean in Thai language

Mung bean is called in Thai “ถั่วเขียว” ( Thua Kheaw ). It literally means “green bean”. Be careful when communicate to Thai people.

Mung bean can be used to make transparent noodle “วุ้นเส้น” ( Woon Sen ).

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