Tom Yam Goong ( ต้มยำกุ้ง Thai Hot and Sour Shrimp Soup ) well-known Thai cuisine.
- 7-8 Shrimps ( prawn )
- 350 grams mushrooms ( sarjor-caju mushrooms preferred )
- 1 lemon grass
- 7-8 leaves kaffir leaves
- 2 Corianders
- 5 chili peppers
- 3 tbsp fish sauce
- 2 tbsp hot and spice paste ( น้ำพริกเผา Nam Prig Paou )
- 4 tablespoon lime juice
- 5 cups chicken broth
- Wash the shrimps and mushrooms. Remove shrimps’ shell. After removing black color line in shrimps. The mushrooms will be cut as 4-part split.
- Take the lemon grass and fresh coriander, Kaffir leaves, chili pepper to wash with water. Drain, then shred lemon grass slant. Shred kaffir leaves and remove middle line from the leaves. Beat chili pepper then split. Slice coriander.
- Open the stove moderately vigorous. Water entered the soup pot. Wait until heat then put kaffir leaves and lemon grass. Boil for 5 minutes.
- Put the mushrooms and shrimp. Wait until about 2-3 minutes then turn off heat stove.
- Garnish with a variety of flavors, is the fish sauce, lime juice and paste. Garnish with coriander. Then stir.
Khao Pad Gai ( ข้าวผัดไก่ literally means chicken fried rice )
- Peanut oil (for frying)
- 1 large chicken breast, sliced in thin strips
- 2 eggs (do not beat!)
- 4 cups (900g) cooked, cold (meaning refrigerated for a while) Thai jasmine rice
- 1/2 yellow onion, chopped into strips
- 3/4 roma tomato, also in strips
- 2 green onions, thinly sliced
- 3/4 cup (180g) cilantro (coriander), finely chopped
- Fish sauce
- Soy sauce
- Palm sugar ( if not available, use just sugar )
- 2 Cloves Fried garlic (made by mincing the cloves and frying them until brown in 2 Tablespoon oil. Save the oil with the garlic as well!)
- Make sure that all of the ingredients in small bowls right by the wok/large frying pan.
- Add about 4 Tablespoon peanut oil to the wok and turn the flame on high heat.
- When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.
- When the chicken seems like it is starting to brown, push it up the side of the wok and crack the eggs in it.
- Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.
- Push the eggs/chicken to the side, add some more oil, and throw in the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but in the end, they will be fine.
- Add the cold cooked rice and mix it all in.
- Turn the heat to low and then throw a few splashes of nam pla and soy sauce on to taste.
- Put about a tablespoon of sugar (or more if wanted), a teaspoon of salt (the same applies), a splash of vinegar, and two tablespoons of chili sauce if wanted. Lastly, put the garlic on top as well.
- Stir it all in and turn off the heat.
- On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.
Tom Yum Gai ( ต้มยำไก่ ) Chicken Sour & Spicy Soup
- 400 grams (about 1lb) boneless chicken meat diced
- 3 cups chicken stock
- 100 grams (3.5 oz) straw mushrooms, halved 6 cherry tomatoes
- 1 fresh lemon grass stem cut into short lengths
- 2-3 kaffir lime leaves, torn
- 3 tbsp fish sauce
- 4 tbsp fresh lime juice
- 1/2 tsp sugar
- 5-6 hot fresh Thai chilies, just broken with pestle
- Place the broth in a pot, add the lemon grass and kaffir lime leavess, and bring to boil over medium heat.
- Add the chicken meat, mushroom, fish sauce, lime juice, and sugar. Cook slowly and uncovered for 10 minutes. Do not stir.
- Add the tomatoes and chilies and cook for 5 more minutes. Remove from heat. 4 servings.
- 3 cups (700g) glutinous rice flour
- 1.5 teaspoons pandan essence ( or in Thai “Taey” เตย )
- 4 cups (950ml) coconut cream
- 2 cups (480g) sugar
- 1 teaspoon (5ml) salt
- 3 eggs ( if you like eggnog )
- Mix the rice flour with enough water to make a stiff paste. The pandan essence should be added to the water before mixing with the rice flour. Knead well and then form pea-sized balls.
- Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain.
- Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls.
- When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream.
- Serve as dessert in small bowls. Thais often add sweet corn kernels to the final product.
If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, crack eggs one at a time into the water. When eggs are done, remove from water and set aside. One egg should be added to each bowl prior to serving.
Tod Maan ( ทอดมัน ). Perhaps you may found this snack is sold on the streets of Thailand.
- 1/2 cup (120 mL) vegetable oil (for frying)
- 1 tbsp (15 mL) sugar
- 1/2 tsp (7.5 mL) salt
- 120g green beans
- 360g ground fish or fish paste (pla kuud ปลา ขุด )
- 1 tbsp (15 mL) red curry paste
- 1 egg
- 3 Kaffir lime leaves
- Stack the lime leaves and roll them together into a tube shape. Slice them into thin strips.
- Slice the green beans into very small (½ centimetre ) pieces.
- Mince the fish.
- Mix all the ingredients except the green beans and lime leaves in a bowl.
- Stir until the mixture is smooth.
- Add the green beans and lime leaves to the mixture and stir again.
- Add the oil to a frying pan and heat to a medium temperature.
- Drop a tablespoon of the mixture into the pan and flatten slightly. When the bottom is cooked, turn over.
- When cooked on both sides, place on a paper towel to drain any extra oil. Continue with the rest of the mixture.
- Eat with sweet and sour sauce.
- You can change from fish to shrimp. It will be call “Tod Mann Kung” ( Kung means shrimp ).
Tom Kha Kai ( ต้มข่าไก่ ), Thai chicken in coconut milk soup. This serves for five.
- 2½ (600ml) cups coconut milk.
- 3¼ (775ml) cups chicken broth.
- 4 stalks lemongrass, cut into 1″ (2.5cm) bits or split lengthwise.
- 2″x1″ (5cm x 2.5cm) cube, thin sliced galangal – may be substituted by ginger. However, “Kha” ( ข่า ) means galangal.
- 3-4 mini chilies, finely chopped.
- 400g chicken, cubed.
- 1 cup (150g) sarjor-caju mushrooms.
- 1½ tsp sugar.
- 3 tbsp lime juice.
- 2 tbsp fish sauce.
- 4 tbsp Coriander.
- 5-6 Kaffir lime leaves.
1. Bring broth and coconut milk to a boil.
2. Add galangal, lemongrass, chilies, sugar and kaffir lime leaves.
3. Add chicken bits and mushrooms.
4. Keep at a rolling boil for 4 minutes.
5. Remove the pot from the heat.
6. Stir in lime juice and fish sauce.
7. Garnish with coriander.
Pad Thai ( ผัดไทย ) noodle-based Thai dish.
- ½ pound (225g) of rice noodles
- ¼ cup (60mL) fish sauce
- ¼ cup and 1 tablespoon (75mL) white vinegar (or rice vinegar)
- ¼ cup and 1 tablespoon (75mL) tamarind
- ¼ cup and 1 tablespoon (75mL) palm sugar (or coconut sugar or granulated sugar)
- 4 tablespoons (60mL) vegetable oil
- 2 cloves garlic (chopped)
- 2 tablespoons (30mL) dried red chili pepper flakes (or to taste)
- ½ pound (225g) of shrimp, tofu, perhaps squid if perfered
- assorted vegetables (e.g. shredded carrots, white onions, red or green peppers)
- 2 eggs
- 4 chopped green onions
- ¾ pound (340g) of bean sprouts
- ¾ cup (175mL) chopped unroasted peanuts
1. Soak the noodles in warm water for about 20 minutes and strain. (Time saver: pour boiling water over the noodles and let them sit for 7 minutes.)
2. Mix the fish sauce with the vinegar, sugar and tamarind (optional: lime juice) together in a small bowl.
3. Heat the vegetable oil in the wok on high, brown the chopped garlic and chili peppers for a minute.
4. Cook the meats/tofu in oil, until they are browned (6-8 minutes).
5. Add assorted veggies and cook until tender
6. Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
7. Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
8. Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.
9. Serve on a large plate or bowl. Garnish with chopped peanuts and optionally, chopped cilantro and a wedge of lime.
Chuu Chee Fish ( ฉู่ฉี่ปลา ) is whole fish in kaeng chuu chee curry paste.
This very tasty distinctly Thai fish dish. This recipe serving for 4 persons.
- 650g whole bream or similar fish
- 1 metric cup vegetable oil (reserve 1 tblsp for stir-frying curry paste)
- 1 tsp kaeng chu chee ( แกง ฉู่ ฉี่ ) curry paste
- 6 dried Kaffir lime leaves
- 1 metric cup coconut milk
- 1 tbsp fish sauce
- 1 tsp sugar
- fresh cilantro
- fresh red chili peppers
- In a wok or large frying pan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about five minutes.
- Lower heat and, using tongs, gently turn fish over.
- Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.
- In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.
- Add coconut milk and fish sauce. Simmer for about five minutes.
- Add sugar and simmer for another five minutes.
- Taste to see if extra coconut milk, fish sauce, or sugar is required.
- Pour sauce over fish and garnish with cilantro and chopped chili peppers.