Kai-lan oyster sauce

Kai-lan oyster sauce ( คะน้่าน้ำมันหอย ). Somewhat sweet and tasty ( by oyster sauce ) vegetable dish.

Ingredients

  • 2 branches kai-lan
  • 1 tsp chopped garlic
  • 3 ground chili peppers
  • 2 tbsp oyster sauce
  • ¼ tsp sugar
  • 2 tsp vegetable oil

Directions

  1. Cut kai-lan into pieces. Wash them by water.
  2. Put pieces of washed kai-lan, ground peppers, oyster sauce, sugar to a bowl.
  3. Pour vegetable oil to wok. Hottest heat it. Add chopped garlic to hot oil in that wok then put all in that bowl. Then saute quickly.

Seasoned Tofu

เต้าหู้สามรส literary means “Three Tofu Marinades”.

Ingredients

  • 200g soft tofu
  • ½cup corn starch
  • 2tbsp ginger
  • 3cups cooking oil
  • Red peppers and coriander for garnish

Sauce

  • 1tbsp sliced garlic
  • 1tbsp chopped ginger
  • 1tbsp sugar
  • 1tbsp Chinese soy sauce
  • ½cup vegetable broth
  • 2tbsp salad oil

Directions

  1. Slice tofu as dices then mix with corn starch. Fry in hot oil. Bring dices up to paper for removal oil.
  2. Fry with sauce in pan by light to medium heat. Then add salad oil. When it heat, add chopped ginger, broth, soy sauce and sugar. For a while, add garlic.

Pumpkin in Coconut Milk ( Fak Tong Kaeng Buad )

Pumpkin in Coconut Milk ( ฟักทองแกงบวด Faak Tong Kaeng Buad ) like previous menu but use pumpkin instead of banana. This is dessert, not soup.

Ingredients

Directions

  1. Clean pumpkin then peel its skin, also remove its seeds. Slice to small chunks like dices.
  2. In a pot, heat coconut milk slowly. Add salt then stir constantly.
  3. When coconut milk hot, put sliced pumpkin chunks wait until it is boiled.
  4. Add sugar.


Tom Yam Goong

Tom Yam Goong ( ต้มยำกุ้ง Thai Hot and Sour Shrimp Soup ) well-known Thai cuisine.

Ingredients

  • 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

Directions

  1. Wash the shrimps and mushrooms. Remove shrimps’ shell. After removing black color line in shrimps. The mushrooms will be cut as 4-part split.
  2. 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.
  3. Open the stove moderately vigorous. Water entered the soup pot. Wait until heat then put kaffir leaves and lemon grass. Boil for 5 minutes.
  4. Put the mushrooms and shrimp. Wait until about 2-3 minutes then turn off heat stove.
  5. Garnish with a variety of flavors, is the fish sauce, lime juice and paste. Garnish with coriander. Then stir.

Khao Pad Gai

Khao Pad Gai ( ข้าวผัดไก่ literally means chicken fried rice )

Ingredients

  • 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 )
  • Salt
  • 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!)

Directions

  1. Make sure that all of the ingredients in small bowls right by the wok/large frying pan.
  2. Add about 4 Tablespoon peanut oil to the wok and turn the flame on high heat.
  3. When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.
  4. When the chicken seems like it is starting to brown, push it up the side of the wok and crack the eggs in it.
  5. Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.
  6. 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.
  7. Add the cold cooked rice and mix it all in.
  8. Turn the heat to low and then throw a few splashes of nam pla and soy sauce on to taste.
  9. 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.
  10. Stir it all in and turn off the heat.
  11. On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.

Tom Yum Gai – Chicken Sour & Spicy Soup

Tom Yum Gai ( ต้มยำไก่ ) Chicken Sour & Spicy Soup

Ingredients

  • 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

Directions

  1. Place the broth in a pot, add the lemon grass and kaffir lime leavess, and bring to boil over medium heat.
  2. Add the chicken meat, mushroom, fish sauce, lime juice, and sugar. Cook slowly and uncovered for 10 minutes. Do not stir.
  3. Add the tomatoes and chilies and cook for 5 more minutes. Remove from heat. 4 servings.

Thai Rice Balls in Coconut Milk ( Bua Loi )

Ingredients

  • 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 )


Directions

  1. 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.
  2. Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain.
  3. Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls.
  4. When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream.
  5. 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.

Thai fish cakes ( Tod Maan )

Tod Maan ( ทอดมัน ). Perhaps you may found this snack is sold on the streets of Thailand.

Ingredients

  • 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

Directions

  1. Stack the lime leaves and roll them together into a tube shape. Slice them into thin strips.
  2. Slice the green beans into very small (½ centimetre ) pieces.
  3. Mince the fish.
  4. Mix all the ingredients except the green beans and lime leaves in a bowl.
  5. Stir until the mixture is smooth.
  6. Add the green beans and lime leaves to the mixture and stir again.
  7. Add the oil to a frying pan and heat to a medium temperature.
  8. Drop a tablespoon of the mixture into the pan and flatten slightly. When the bottom is cooked, turn over.
  9. When cooked on both sides, place on a paper towel to drain any extra oil. Continue with the rest of the mixture.

Note

  • 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

Tom Kha Kai ( ต้มข่าไก่ ), Thai chicken in coconut milk soup. This serves for five.

Ingredients

  • 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.

Directions

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.

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