Vegetable Stock

With the exception of cabbages (which include broccoli and cauliflower), which can overpower the flavor of vegetable stock, you can use all kinds of vegetables for this stock. The flavor will vary slightly, depending on the mix you use. Tomatoes can also overwhelm stock flavor, so while I do use them, I keep the amount small (unless of course, you want a strong tomato flavor). Some people feel that asparagus also overwhelms the stock. I personally don't agree, and find that asparagus adds a depth and richness to vegetable stock.

Making vegetable stock is a great way to clean out the refrigerator of food that is less than fresh, don't limit your stock making ingredients to whole vegetables. Start saving peels (well washed, of course) and trimmings while you cook. Your stock will be strained before being used, and all those unattractive peels will be gone, but they will have imparted a lovely flavor to your stock. Some excellent vegetables (and vegetable scraps) to use are: onions, garlic, potatoes, sweet potatoes, squash, carrots, celery, mushrooms, peas, corn (empty corn cobs can also add lots of flavor to veg. stock), parsley, green beans, beets, bell peppers, scallions, green onions, shallots, fresh basil or other herbs, etc., etc.

You can also add some fruit or fruit scraps to your vegetable stock ingredient mix. Apples, pears and even pineapple works well.

A good rule of thumb is to have about half solid ingredients to half water. It's a good idea to throw in a tablespoon or so of whole black peppercorns and a bay leaf or two for added flavor. Cover your ingredients with the water, bring to a boil and let simmer for about an hour. Cool and strain to remove any pieces of vegetables, fruit or scraps. That's all there is to it. You've just made vegetable stock.

You should Never add: Some things will simply ruin what could have been a great stock. The foremost of these is anything from the cabbage family. Cabbage, Broccoli, Cauliflower, Brussels Sprouts, Broccoflower, Boc choy. These become bitter and pungent the more they are cooked. They will ruin your stock.

Tag : Vegetable Stock, Stock , Herb, Cooking Stock

by asiarecipe

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Using Spices for Cooking Asian Food

One of the simplest ways to boost flavor and improve your cooking is to toss out stale jars of dried ground spices and to buy whole spices to grind yourself. Heating a spices, whether toasting it dry or frying it in a bit of oil, further enhances its flavor, giving the spice a fuller character.

Toasting spices gives them a deeper, nuttier flavor. Cooking them on the stove lets you keep an eye on them and enjoy their fragrance.

Grind whole spices for freshness and flavor. Whole spices have four times the shelf life of ground spices because their seed coatings and barks protect their flavors, which aren't released until they are ground or heated. A coffee grinder devoted to spices makes grinding a snap, though you can also grind spices, especially small quantities, in a mortar and pestle.

Try toasting spices for an even deeper flavor. Whole spices work best for toasting because ground spices can burn easily. Some people like to roast their spices in the oven, but I like the control I get by toasting them on the stove where I can see them. Because spices burn easily, it's important to use a heavy-based pan over gentle heat. Shake the pan or stir the spices with a wooden spoon as they heat. They're ready when they become highly aromatic and turn slightly darker, which usually takes just a couple of minutes, but can take as long as five minutes, depending on the spice, the heat, and the pan.

Once toasted, immediately pour the spices out of the pan to stop them from cooking further. Let the toasted spices cool, and then grind them. They can be stored tightly covered for a few weeks without losing much of their flavor.

You can toast more than one kind of spice at a time. Begin with those that will take longest and add any ground spices at the very end, just before taking the pan off the heat.

Hot oil also brings out a spice's flavor. Cooking spices in oil is a method most of us use all the time without recognizing it as anything special. Every time you heat oil in a pan and add some chopped garlic, you're effectively doing the same thing. The flavor of the garlic is intensified and the oil becomes infused with the garlic's flavor to permeate the finished dish.

It's messy to try to grind spices after they've been cooked in oil, so use the spices in the form you want them to end up in. I often toss ground spices in warm oil for a moment before adding other ingredients. Ground spices are ready in fewer than 10 seconds; whole spices take about 30 seconds. Some seeds, such as mustard seeds, pop ferociously when they hit the hot oil, so stand back.

by asiarecipe.com Tag : Spicy, Garlic , Spices

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Seafood Buying Tips : Frozen Seafood , Fresh Sea food , Fresh Fish

Frozen Seafood Buying Tips

1. Frozen fish and shellfish should be packaged in a close-fitting, moisture-proof package. Don't buy frozen seafood if its package is open, torn or crushed on the edges.
2. Select packages from below the load line of the freezercase in the store's freezer.
3. Avoid the package defrosting during the transportation. You can transport seafood in an ice-packed cooler from the store to your home.

Fresh Seafood Buying Tips

1. The first aspect you should consider when buying fresh fish or seafood has to do with the seafood seller/store.Pay attention to the cleanliness, appearance and smell (strong fishyodor is a sign of spoilage) of the local. As general rule, fresh fish and seafood should be storage at 32 degrees Fahrenheit,which can be kept by refrigeration or ice.
2. Besides of that when selecting fresh fish or seafood pay attention to the following characteristics that indicate the freshness of the product, in order to safely enjoy their fine taste and good nutrition.

Fresh Fish Guidelines:

1. Fish should smell fresh and mild, not fishy or ammonia-like.
2. The eyes of a fresh fish should be clear, bright and a little protruding. Cloudy, pink and sunken eyes indicate the fish has lost its freshness.
3. The gills of the fish should be bright red or pink and free from slime.
4. Fresh fish should have firm and elastic flesh. Test it by pressing with the finger the flesh delicately. It should spring back.
5. Fish with shiny skin and scales that adhere tightly is another indicator of freshness.
6. Fish fillets should have firm and elastic flesh, a fresh-cut, moist appearance, displaying no darkening or drying around the edges. It should be little evidence of bruising or reddening of the flesh from retention of blood. In addition, prepackaged fish fillets should contain a minimum of liquid because when seafood is stored in liquid deteriorates quickly.

Fresh Shellfish Guidelines:

1. Fresh mussels, oysters, clams are sold live because when they die, their internal organs start to deteriorate. This way fresh shellfish should have unbroken shells and should be closed. If the shells gape slightly, tap them: the shells should close up. If they do not close up, throw them away.
2. The shells of fresh, live shellfish should be shiny and moist. It should smell sweet and mild, like a fresh sea breeze.
3. Fresh lobster and crabs are also sold alive, because they spoil quickly when they die. Thus when selecting them they should show leg movement (they will not be very active if they have been refrigerated, but they should move at least a little bit).
4. Raw shrimp meat should be firm and should smell mild. The shells should not have blackened edges, black spots or other dark areas, because this indicates loss of freshness.
5. When buying fresh squid, select those with clear and full eyes, the skin should be cream-colored with reddish brown spots (when they start losing freshness the skin turns pinkish) and the meat should be very firm.
6. Fresh shucked oysters should have a fresh smell. A clear slightly milky or light grey liquid should surround freshly shucked oysters.
7. And last but not least, when shopping buy your fresh fish or seafood last and then take them home straight away to storage them appropriately

Tag : Fresh Seafood Buying Tips, frozen seafood , Frozen Seafood Buying Tips, Oyster, Shrimp, Shell by asiarecipe.com

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Spicy Prawn Rice Paper Rolls

by Aldo Zilli , from Good Food Bites

Ben O`Donoghue's tasty Thai-style rolls make a light, lip smacking offering as a starter or part of an oriental buffet

• Servings: 4
• Level of difficulty: Easy
• Preparation Time: 15 minutes
• Cooking Time: 5 minutes

Ingredients

1. 8 rice paper roll wrappers
2. 1 bunch of mint,chopped
3. 1 bunch spring onions, chopped
4. 12 Prawns, chopped
5. 1 Cucumber,chopped
6. 1 bunch of coriander, chopped
7. half a cup of cashew nuts, oasted and chopped
8. 1 chilli, chopped
9. garlic chives, to tie the paper rolls

For the dip

• 1 tbsp Sugar
• 2 tbsp rice vinegar
• 1garlic clove, rushed
• 1 chilli, finely chopped
• 2 tbsp Fish Sauce
• juice of 2 limes

Method

1. Soak the rice paper rolls in water and then wipe gently with kitchen paper to dry.
2. Lay all the ingredients along the rice paper, roll up the rice paper carefully and then tie with a garlic chive.
3. For the dip, boil the sugar and rice vinegar together in a small saucepan, until the sugar is completely dissolved. Add the remaining ingredients and set aside to cool.
4. Serve the rice paper rolls with the dipping sauce.

Tag : Thai Food Recipes, Spicy Food , Thai Cooking, Rice Paper Source : uktv.co.uk

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Spicy mixed vegetable soup with prawns Recipe (Gaeng liang goong)

This is a simple and healthy dish to make. The sauce is a mix of water and vegetables which makes it taste completely different from all the coconut milk curries.

Ingredient

• 1 cup (4 oz) prawns - washed peeled and deveined
• 2 cups (16 fl oz) chicken stock or water
• 1 cup (31/2 oz) pumpkin- cut into bite pieces
• 6 baby corn - each cut into 3
• 1/2 cup (2 oz) straw mushrooms - cut in 1/2
• 2 courgettes

Paste

• 2 tablespoons coriander root - chopped
• 3 tablespoons shallots- chopped
• 3 tablespoons garlic - chopped
• 1 big, red chilli - chopped
• 1/2 oz young green peppercorns
• 3 tablespoons ground driedshrimps
• 1 tablespoon white peppercorn
• 1 cup (3 fl oz) water

Preparation

Put all the ingredients for the paste into a blender and blend until smooth. Once it is smooth put the paste into a pan along with the chicken stock and bring to the boil. Add the pumpkin and babycorn and cook for 2 minute. Then add the mushrooms and courgettes and cook for a further 2 minutes.

Add the lemon basil and fish sauce followed by the prawns and cook for 2 minutes. Serve.

Middle-hot

Serve 4 as part of a Thai meal

Preparation and cooking time : 20 minute

Tag : Thai food , Thai food Recipes ,soup with prawns, Spicy Food by Thai Food Recipes

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Thai Food Glossary 1 : Thai Food recipes

When Thai words are represented as English equivalents, words are often spelled differently depending on the translator. A g may be written as a k, a t as a d, a k as a kh, an oo as a u, a bp (yes, that's a Thai consonant) as a b, etc...

Pronouce Thai word or Phrase --> English Representation --> Meaning of them

• a haan --> อาหาร --> Food
• a haan ta lee, thelah --> อาหารทะเล --> Seafood (Pronounced "ah-haan tah-lay")
• aaep-bpern --> แอปเปิ้ล --> Apple (Literally, "apple" from the English word )
• a-roi --> อร่อย --> Delicious
• a-roi mak --> อร่อยมาก --> Very delicious!
• a-roi mak mak --> อร่อยมากๆ --> Very, very delicious
• aw-ree-gaa-noh --> ออรีกาโน --> Oregano (Origanum vulgare, spelled phonetically from the English word.)
• awp-cheeuy, ohp-cheeuy --> อบเชย --> Cinnamon
• awy, ooy -->อ้อย --> Sugarcane
• ba mii, ba me --> บะหมี่ --> Egg Noodle (Similar to spaghetti noodles (pronounced "bum-mee") )
• ba-kawn san-weet --> เบค่อนแซนวิช --> Bacon Sandwich
• bai --> ใบ --> Leaf, Leaves
• bai chee, bai chi --> ใบชี --> Cilantro Leaves
• bai dtawng --> ใบตอง --> Banana leaf wrappers
• bai gluay --> ใบกลัวย --> Banana Leaves
• bai graprow, bai ka phrao, bai kaprao --> ใบกะเพรา --> Thai Holy Basil Leaf (Ocimum Sanctum. Green with purple reddish tinged leaves, holy basil has a clove-like taste.)
• bai grawan --> ใบกระวาน --> Bay Leaf
• bai horapah --> ใบโหระพา --> Sweet Thai Basil (Tastes rather like anise, looks like European sweet basil, and is used in red and green curries.)
• bai maeng lak --> ใบแมงลัก --> Lemon Basil or Hairy Basil Leaf (Lemon basil leaves have a sweet fragrance, and they are used for adding a fragrance to foods including Gaeng Liang, แกงเลียง, and kanom chin (curried Chinese noodles). The seeds are eaten as a sweet with syrup and crushed ice.)
• bai magroot --> ใบมะกรูด --> Kaffir Lime Leaf (See pew magroot)
• bai toey --> ใบเดย --> Pandanus Leaf Essence (Pandanus leaf essence, also called "dteuy hohm", "bay toey" or screwpine leaf flavoring, is Thailand's equivalent to vanilla flavoring.It has an earthy fragrance and taste and is usually added to coconut milk based sweets. A common dish is Gai Haw Bai Toey (Chicken wrapped in Pandanus Leaf) --> ไก่ห่อใบเดย -->
• beek ปีก Wing As in beek gai, ปีกไก่, a chicken wing
• bia chang --> เบียร์ช้าง --> Chang Beer (Chang beer is a 6.4% ABV pale lager created in 1994 in a joint-venture with Carlsberg beer. It is now owned by ThaiBev, and has managed to win a considerable size of the market.)
• bia leo --> เบียร์ลีโอ --> Leo Beer (A 6% ABV lager brewed by Boon Rawd Brewery.)
• bia sing --> เบียร์สิงห์ --> Singha Beer (Singha is 6% ABV pale lager brewed by Boon Rawd Brewery.)

Tag : Thai Food Glossary , Thai food information, Thai food , Thai food Recipes source: Clay's Kitchen

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Quick and Easy Pad Thai : Easy recipe

Food Recipes Video , Tag Thai Food Recipes Video Thai

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Easy Thai Green Mango Salad

From : Thai Food Recipes Video , Tag Thai Food Recipes Video

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Central Thai Shared Dishes

1. Tom yam (Thai: ต้มยำ) - hot & sour soup with meat. With shrimp it is called Tom yam goong or Tom yam kung (Thai: ต้มยำกุ้ง), with seafood (typically shrimp, squid, fish) Tom yam talae (Thai: ต้มยำทะเล), with chicken Tom yam gai (Thai: ต้มยำไก่).
2. Gai Pad Khing - Ginger chicken.
3. Tom kha gai (Thai: ต้มข่าไก่) - hot sweet soup with chicken and coconut milk.
4. Satay (Thai: สะเต๊ะ) - grilled meat, usually pork or chicken, served with cucumber salad and peanut sauce (actually of Indonesian origin, but now a popular street food in Thailand).
5. Red curry (Gaeng Phet lit. 'hot curry', Thai: แกงเผ็ด) - made with copious amounts of dried red chillies
6. Green curry (Gaeng khiew-waan, Thai: แกงเขียวหวาน) - green curry, made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish is one of the spiciest of Thai curries.
7. Massaman curry (Thai: แกงมัสมั่น) - an Indian style curry, usually made by Thai-Muslims, containing roasted dried spices, such as coriander seed, that are rarely found in other Thai curries.
8. Pad prik (Thai: ผัดพริก) - usually beef stir fried with chili, called Neua pad prik (Thai: เนื้อผัดพริก)
9. Pad kaphrao (Thai: ผัดกะเพรา) - beef, pork or chicken stir fried with Thai Holy basil.
10. Pad pak ruam (Thai: ผัดผักรวม) - stir fried combination of vegetables depending on availability and preference.
11. Panaeng (Thai: พะแนง) - dry curry with beef (Panang beef, Thai: พะแนงเนื้อ), chicken, or pork. It includes some roasted dried spices similar to Massaman curry.
12. Tod man (Thai: ทอดมัน) - deep fried fishcake made from knifefish (Tod man pla krai, Thai: ทอดมันปลากราย) or shrimp (Tod man kung, Thai: ทอดมันกุ้ง)
13. Boo Jah (Thai Crab Cakes) - crab cakes with pork, garlic, and pepper served with a simple spicy sauce, such as Sri Rachaa sauce, sweet-hot garlic sauce, nahm prik pao (roasted chili paste), or red curry paste and chopped green onions.
14. Choo-Chee Plah Ga-Pong - snapper in choo-chee curry sauce (thick red curry sauce)

Tag Thai Food , Famous Thai Food source : Wigipedia

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On the Rock Restaurant , Marina Phuket Resort , Kata Beach Phuket Thailand : Thai-style - Food

Marina Phuket Resort WHERE NATURE AND ARTISTIC CULTURE HARMONIZE FOR YOUR PLEASURE

Background of Marina Phuket Resort Marina Phuket Resort is perched on a headland at southern end of Karon, among the finest of Phuket's famous west-coast beaches. The deluxe villas overlook the beach and the Andaman Sea. All guests have direct access to Karon Beach and can enjoy snorkeling right out front of the resort.

Romantic dining adventures On the Rock is one of the oldest established restaurants in Phuket and is rightly regarded as an institution on the island – a place where families, lovers and friends can count on eating spanking-fresh seafood in a great setting. As the name suggests, the restaurant is at the end of a rocky promontory in the grounds of Marina Phuket Resort, which feted its 20th anniversary in 2005. WHERE IS IT?

On the Rock is situated at the far, northern end of the cape jutting out between Kata and Karon beaches. There is ample parking space and security staff in the resort’s grounds. Just follow the signposts through the Marina Phuket Resort (on the Karon Beach Road) along exotic walkways and bridges and through the almost Disney-green gardens. Head northwest and listen out for the sound of the surf and you’ll find your destination. DÉCOR

Overlooking Karon Beach

Recently renovated, this two-tiered restaurant, somewhat unsurprisingly, has a rock-based theme in that, apart from the natural granite southern walls and the boulders it is built on, it features a stone-age looking bar, similar to Dino Park – its sister restaurant in the same grounds. The effect is light-hearted and somewhat Flintstone-esque, yet the restaurant’s sea views are seriously beautiful. The overall décor is reminiscent of a large beach cottage, with latticed ceilings and an A-shaped roof over the main dining area. All in all, the place is much improved, functionally wise with a semi-open kitchen at the head of the eatery.

ATMOSPHERE

Simple and natural

Romantic dining personified. Who wouldn’t feel special, dining out with a fresh sea breeze rippling the table cloth and the ebb and the flow of the Andaman Sea hissing and bubbling through huge granite boulders three metres below? More than this; On the Rock commands a sweeping northerly facing view of Karon Beach and the sparsely lit hills beyond. For this reason alone it is a great location by day or by night but especially at sunset. At night, table lamps underline the personal touch even though the restaurant is bustling (120 covers) and is one of the more popular eateries in Kata/Karon. Of course, seaward tables are in great demand and in high season you’ll have to book at least two days in advance to obtain one (see contact numbers below). Diners inside are cooled by overhead fans while prerecorded background music meanders from the extremely tasteful to the somewhat bland, nonetheless it is never overbearing in volume. The clientele is mostly European and family orientated. Dress code; casual but smart. FOOD Thai-style seafood

At On the Rock it’s seafood all the way, and decidedly Thai-style in its delivery. The success of the restaurant could be said to lie in its seemingly everlasting reliability to serve up unpretentious dishes in such a great location and atmosphere. And indeed it is hard to think of another establishment on the island that has stuck so tenaciously to its winning formula.

For starters, mussels “Café de Paris” are a butter-and-garlic treat with fresh bread as is another typical On the Rock entrée; tod mun pla – fish meat patties with pickled and slightly spiced cucumber mash. This runs apace with the prawns with salad and artichoke heart dish. A quick word about the service: The iceberg salad for this particular dish is changed on request to a green one and – along with a delicious vinaigrelle and olives, it is outstanding. As for main courses, we sample fried fish in a sugary rich tamarind sauce and shallots and lemon grass along with king prawns, sautéed with garlic and pepper that are so big they could be mistaken for crayfish. Desserts are generous and swift in arriving. All in all, an evening here – while not a culinary revolution – is satisfying and comfortable.

Tag : Thai food Restaurant source : Marina Phuket Resort , Phuket.com

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Garlic Fried Rice (Khao Phat Kratiem)

INGREDIENTS :

• Left over rice, at room temperature 1 1/2 cup
• Vegetable oil 1/4 cup
• Garlic, chopped 3 tbsp.
• Egg 1 whole
• Spring onions, chopped 6
• Butter 1 tbsp.
• Japanese soy sauce 3 tbsp.
• Salt/pepper To taste

(1 serving)

1. Heat oil in a wok or large frying pan. Add chopped garlic and stirfry until almost golden.
2. Add rice to the frying pan and stirfry rice until hot and well mixed
3. Create space at the center of the pan. Add butter to the space and when melted, crack an egg into the space and scramble it. Mix the rice with the egg and stirfry to evenly distribute the egg.
4. Add Japanese soy, salt and pepper to season. Before serving the fried rice, add the chopped green onions and mix together. Serve hot as a side dish to accompany the main courses.

Tip… This dish is also an import but very popular and very familiar with most visitors to Thailand. lt is important to use left over rice to make fried rice or else your rice will be soggy. It's avery good way to use left over rice.

Tag : Thai Food Recipes Source : mcdang.com

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Why Asian Food Saves You Money

Even though the economy is fairly strong, you still may want to save money and both Asian markets and Thai food can help. For a number of reasons, Asian markets are one of the cheapest places to buy groceries, even many of those groceries you normally buy in western supermarkets. Then, when you get home, you will find an average Thai meal with rice is significantly less expensive than a meat-centric western meal.

Asian Markets Are Almost Always Cheaper Most Asian markets (except Japanese and Korean) are far less expensive item for item than western supermarkets, primarily because of a lack of branding or promotion and great economies of scale.

Unsophisticated Retail Tactics Almost no Asian marketowners spend money or time on such consumer spending optimizers as fliers,advertising, competitive pricing strategies, market research, information systems, shelf-space positioning strategies, frequent shopper club memberships,or interior decorating.Western supermarket chains do not do these nice activities because they like you! Supermarkets do these things to bring you in the store and because they generate more revenue than they cost to perform. That extra profit comes from your pocket.

Market's Economies of ScaleEconomies of scale kick in in major cities with a large concentration of Asian people. There are frequently one or two major Asian markets that have more shoppers per square feet than any western supermarkets I've ever seen. Visit the fresh fish counter in a major Asian stores in a city like Boston or San Jose just to see the massive volume sold. I remember from some market research a couple years ago, in the US, the average Asian and Hispanic shopper buys more groceries and cooks from scratch more frequently than the average western shopper. Volume drives down prices.

Weak Asian Brands Frequently, foods made in Asia are sold very inexpensively in their home country due to weak branding, low labor costs and extreme price competition. This bruising competition is carried abroad at every stage in the wholesale chain keeping prices low.

Almost No Product Advertising Asian branded products are notadvertised internationally. When you buy TV and print advertised products, like those from General Mills or Kraft, you pay about 7% in direct advertising expenses and frequently far more for "brand value". If companies don't spend on ads, you don't learn the differences between brands without trying them yourself, but you also don't have to pay for their ads.

Overall Savings When you visit an Asian market, you will find that these factors drive the price of many of the vegetables, fruit, fish and meat you normally buy to 10-30% below standard western supermarket prices. When you buy Asian products, you will frequently save even more than you would on a comparably produced western item.

Tag : Thai Food Source : Thaitable.com

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The six dishes thai Food!!!

ข้าวผัดปู - khao put pooFried rice with crab

กุ้งชุบแป้งทอด - goong choob bpaeng tortfried shrimp

ปลากะพงอบเกลือ - bplaa gra-pong aob gleuasteamed fish

ต้มข่ากุ้ง - tom khaa gungchicken coconut soup

ห่อหมกปู - hor mok poocrab curry in a banana cup ต้มยำกุ้ง - tom yam gunglemon grass soup with prawns

Tag: Thai Food Photo soure : Enjoythaifood

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Thai Superstitions about Food and Eating

Every country has their own Old Wive's Tales. A list of things you shouldn't do. Thailand is no exception. Some of these seem crazy on the surface but most have hidden good reasons. You will still hear some of these being said today in some Thai families.

• Don't eat a double banana because if you are a woman you will give birth to twins.
• Don't eat before your elders because in your next life you will be born as a dog.
• Don't eat food without rice because you will get rickets.
• Don't eat salt under a tree because it will make the tree die.
• Don't eat other people's food without permission because it will make your throat swollen.
• Don't eat the leftovers from your child because it will make the kid naughty.
• Don't eat before a monk because you will become a bad ghost.
• Don't eat corn when you have the flu because it will give you a higher fever.
• Don't eat all of the rice during your evening meal because you should leave some for the elves.
• Don't eat cold rice with hot rice because you will lose your way easily the next time you go out.
• Don't eat egg when you have cut yourself because it will make it worse.
• Don't eat chicken feet because it will give you bad handwriting.
• Don't eat chili sauce in the mortar bowl because if you are a woman you will give birth to a child with big lips.
• Don't eat turtles because it will make you walk slowly.
• Don't eat dog because the dog's spirit will possess you.

Source: Translated from "Boran Oo-bai" by Sanom Krutmeuang

Tag: Thai Food Source: Enjoythaifood

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Famous dishes : Thai Food

Many Thai dishes are familiar in the West. In many dishes below, different kinds of meat can be chosen as the ingredient, such as beef, chicken, pork, or seafood.

Individual dishes

1. Pad Thai (Thai: ผัดไท) - rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken,seafood, and tofu
2. Rad na (Thai: ราดหน้า) - wide rice noodles in gravy, with beef, pork, chicken, shrimp, or seafood. (Originally from China)
3. Khao pad naem (Thai: ข้าวผัดแหนม) - fried rice with fermented sausage (typically from the Northeast)
4. Pad see ew (Thai: ผัดซีอิ๊ว) - noodles stir-fried with see ew dum (thick soy sauce) and nahm plah (fish sauce) and pork or chicken.
5. Pad kee mao (Thai: ผัดขี้เมา) - noodles stir-fried with Thai basil
6. Khao khluk kapi (Thai: ข้าวคลุกกะปิ) - rice stir-fried with shrimp paste,served with sweeten pork and vegetables
7. Khanom chin namya (Thai: ขนมจีนน้ำยา) - round boiled rice noodles topped with various curry sauces and eaten with fresh leaves and vegetables.
8. Khao soi (Thai: ข้าวซอย) - crispy wheat noodles in sweet chicken curry soup (a Northern dish)
9. Khao pad gai (Thai: ข้าวผัดไก่) - fried rice with chicken
10. Kaphrao gai (Thai: กระเพราไก่) - minced chicken in sauce made up of a combination of hot green chilies, garlic, and basil
11. Gai himaphan (Thai: ไก่หิมพานต์) - juicy chunks of chicken with cashew nuts and chilies

Tag : Thai food information, Thai food ,Famous dishes Source : Wikipedia

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Ingredients : Thai Food

The ingredient found in almost all Thai dishes and every region of the country is nam pla (Thai น้ำปลา), a very aromatic and strong tasting fish sauce. Shrimp paste, a combination of ground shrimp and salt, is also extensively used.

Thai dishes in the Central and Southern regions use a wide variety of leaves rarely found in the West, such as kaffir lime leaves (Thai ใบมะกรูด). The characteristic flavour of kaffir lime leaves' appears in nearly every Thai soup (e.g., the hot and sour Tom yam) or curry from those areas. It is frequently combined with garlic, galangal, lemon grass, turmeric and/or fingerroot, blended together with liberal amounts of various chillies to make curry paste. Fresh Thai basil is also used to add fragrance in certain dishes such as Green curry. Other typical ingredients include the small green Thai eggplants, tamarind, palm and coconut sugars, lime juice, and coconut milk. A variety of chilies and spicy elements are found in most Thai dishes.

Other ingredients also include pahk chee (cilantro), rahk pahk chee (cilantro roots), curry pastes, pong kah-ree (curry powder), si-yu dahm (dark soy sauce), gung haeng (dried shrimp), pong pa-loh (five-spice powder), tua fahk yao (long beans or yard-long beans), nahmahn hoi (oyster sauce), prik Thai (Thai pepper), rice and tapioca flour, and nahm prik pao (roasted chili paste).

Although broccoli is often used in Asian restaurants in the west in pad thai and rad na, it was never actually used in any traditional Thai food in Thailand and is still rarely seen in Thailand.[citation needed]

Tag : Thai food information, Thai food ,Thai food Ingredients Source : Wikipedia

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Serving : Thai Food

Instead of a single main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao (Thai: ข้าว) with many complementary dishes served concurrently.

Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. Steamed rice is accompanied by highly aromatic curries, stir-frys and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Curries, stir-frys and others may be poured onto the rice creating a single dish called khao rad gang (Thai: ข้าวราดแกง), a popular meal when time is limited.

Sticky rice khao neow (Thai: ข้าวเหนียว) is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. It is the daily bread of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.

Noodles, known throughout parts of Southeast Asia by the Chinese name kwaytiow, are popular as well but usually come as a single dish, like the stir-fried Pad Thai (Thai: ผัดไทย) or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as khuaytiow rue, a sour and spicy rice noodle soup.

There is a uniquely Thai dish called nam prik (Thai: น้ำพริก) which refers to a chile sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.

Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.

Often Thai food is served with a variety of spicy condiments to embolden dishes. This can range from dried chili pieces, or sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above. Tag : Thai food information, Thai food , Pad Thai Source : Wikipedia

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Influence and Western popularity

Influence and Western popularity Wikipedia

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce.Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada. Tag : Thai food information

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Cuisine of Thailand

Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). Although popularly considered as a single cuisine, Thai food is really better described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. Tag : Thai food information, Thai Food Source : Wikipedia

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Top 10 list of Thai Food

enjoythaifood

This book which is all about the Top 10 of Thai Food! Top 10 list of Thai Food:

1. Hot and sour soup with shrimp
2. Green curry with chicken
3. Fried Noodles
4. Pork fried in basil
5. Red curry with roast duck
6. Coconut soup with chicken
7. Thai style salad with beef
8. Satay pork
9. Fried chicken with cashew
10. Panang curry

In Thai

1. ต้มยำกุ้ง (tom yum goong)
2. แกงเขียวหวาน (gaeng kiaw waen gai)
3. ผัดไทย (pad tai)
4. ผัดกระเพรา (pat ga-prao)
5. แกงเผ็ดเป็ดย่าง (gaeng pet bet yaang)
6. ต้มข่าไก่ (tom kaa gai)
7. ยำเนื้อย่าง (yam neua yaang)
8. สะเต๊ะหมู (moo sa-teh)
9. ไก่ผัดเม็ดมะม่วงหิมพานต์ (gai pat met ma-muang him-ma-paan)
10. พะแนง (pa-naeng)

Tag : Tom Yum Goong, Pad Tai, Fried Noodles, Thai Curry, Sour Soup, Thai Food

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Thai Prawn Salad (Phla Kung)

INGREDIENTS :

• Prawns 1 lb.
• Fresh lemon grass,sliced thin 1/2 cup
• Shallots, thinly sliced 1/4 cup
• Young ginger,julienne 1/4 cup
• Kaffir lime leaves,sliced very thin 4 - 5 leaves

(4servings) DRESSING :

• Lime juice 3 tbsp.
• Fish sauce 4 tbsp.
• Sugar 2 tsp.
• Fresh spur chili peppers,
• thinly sliced 6

GARNISHES : Lettuce Mint Leaves

1. Peel the prawns and clean well. Blanch the prawns in boiling water until just done and soak them in cold water to stop them from over cooking, drain and put aside.
2. Toss the prawns and salad ingredients with the dressing. Mix all the herbs well and spoon this salad onto a platter lined with fresh lettuce leaves. Decorate the dish with fresh mint leaves.

Tips.- This dish has many variations and is very popular with drinkers in Thailand because its spiciness goes well with either beer or whisky.

Tag : Prawn Salad,PHLA KUNG,Thai Food Recipes, Thai Cooking Source: mcdang.com

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Green Beef Curry with Thai Noodles(Khanom Chin)

(Kaeng Khiao Wan Nuea - Khanom Chin) : Thai Food Recipes

INGREDIENTS :

• Vegetable oil 4 tbsp.
• Coconut milk 2 cups or 16 fl.oz.
• Green curry paste, (Kaeng khiao wan paste) 3 - 4 heaped tbsp.
• Beef, sliced 1 1/2 lbs/24 oz
• Fish sauce 3 - 4 tbsp.
• Granulated sugar 1 tbsp.
• Sweet basil leaves, (bai horapha) 1/2 cup
• Red spur chili peppers, sliced 4 - 6

(4 servings)

1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and fry the paste over a low heat, separating the lumps as much as possible. Stir constantly and do not let the curry burn.
2. Add a little of the coconut milk to the curry paste to soften the paste making it more spreadable. Add more coconut milk saving about half for later use. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching.
3. Add the sliced beef and stir. Bring the curry back to a boil and cook the beef until done. Add the rest of the coconut milk, bring the curry back. to boil and season with fish sauce and sugar. Before serving, add Thai basil leaves and garnish with red spur chili peppers.
4. Serve this dish with rice or spooned over cooked khanom chin, which is Thai spaghetti sold dry in a box under the name of nguan soon.

Tips… Green curry paste is available in most Asian grocery stores and comes

vacuum packed or in cans. The amount of chili paste used has to be adjusted depending on the saltiness of the particular paste. Conseguently all your seasonings have to be adjusted accordingly. Taste your curry before seasoning with fish sauce or sugar. All Thai curry pastes contain most of the amazing Thai herbs. They differ from other curries as Thai curry pastes have fresh ingredients rather that dry herbs and spices.

Tagg : Thai Noodles, Thai Curry ,Thai Food Recipes, Thai Cooking source: mcdang.com

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Minced Pork Omelet (Khai Chiao Mu Sap)

Thai Food Recipes

INGREDIENTS :

• Eggs, beaten 3 whole
• Spring onion chopped 1 tbsp.
• Shallots, peeled and sliced thin 2 tbsp.
• Pork, ground 3 oz.
• Fish sauce 1 tbsp.
• White pepper, ground 1 tsp.
• Vegetable oil for cooking 1/2 cup

(1 serving)

1. In a mixing bowl, beat together 3 whole eggs.
2. Add spring onions, shallots, fish sauce and ground white pepper.
3. 3. Beat this mixture well and add ground pork and beat the mixture again to evenly distribute the pork in the egg.
4. Set a frying pan or wok on the stove ; add vegetable oil and heat the oil up until almost smoking.
5. Pour the egg mixture into the hot pan and tilt the pan to spread the mixture evenly over the bottom of the pan. Reduce heat to medium and fry the egg until golden brown, then turn to cook the other side. The fat from the pork will seep out from the omelet to give the egg a golden brown color and a wonderful smell. Cook this omelet longer than normal to allow the pork to cook through. Serve piping hot with Thai chilisauce (sri-racha). Tips… This Thai omelet is another staple in the Thai diet. Sometimes eaten with steamed rice and chili sauce, as a quick lunch or snack or as an accompanying main dish together with curries or dips.

Tag : Omelet, Thai Food Recipes, Thai Cooking , souce : mcdang.com

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Hot and Sour Shrimp Soup (Tom Yum Goong)

Thai Food Recipes from: Carol Miller-Tutzauer

This is our own recipe, adapted from several we have. The main difference between our own and the other recipes is that we use a chicken and shrimp stock rather than plain water as the base. Much better and much more like what you get in the restaurants!

Ingredients :

• ½ pound shrimp, peeled and the shells reserved for making the stock
• 4 c chicken broth, canned is fine
• 1 stalk fresh lemon grass, sliced
• 1 can (8 ounce) straw mushrooms
• 2 kaffir lime leaves, if available
• 1 tablespoon fish sauce
• ¼ c fresh lime juice
• 2 tablespoon sliced green onions
• 1 tablespoon chopped fresh cilantro
• 1 or more prik ki nu, green or red, but they must be fresh

Garnish: Fresh cilantro leaves

1. Peel and devein shrimp. Reserve the shells. Refrigerate the shrimp while making the stock.
2. Pour 1 ½ c of the chicken broth into a saucepan, add the shrimp shells, and simmer until liquid has reduced in half (about 15-20 minutes).
3. Strain into fresh soup pot. Add remaining chicken broth (2 ½ cups).
4. Bring to a boil.Add lemon grash and straw mushrooms.
5. Reduce heat to medium-low. Add shrimp and cook for 3 minutes. Stir in fish sauce and lime juice (this will cloud the soup but don't worry; the lime juice substitutes for fresh tamarind juice).
6. Sprinkle with green onions, fresh coriander, and chopped chili peppers.
7. Serve hot with additional fresh coriander leaves. Tip : You can substitute chicken for the shrimp if you wish. Then just use a reduced chicken broth.
   Tag : ต้มยำกุ้ง, Tom Yum Goong, Thai Cooking, Thai food Recipes source:panix.com

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Fried Noodle in Creamy Sauce (Lard Nar)

Thai Food Recipes Lard Nar is a Thai noodle dish, which is popular in American Thai restaurants. Ingredients

• 2 cup rice noodles (soaked in water)
• 1 1/2 cup broccoli sliced
• 3-4 shiitake mushroom (soaked over night)
• 1 tablespoon minced garlic
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon constarch with 1/4 cup water
• 2 tablespoons cooking oil

Cook'em!!

1. In frying pan, heat oil and brown garlic.
2. Add noodles, stir well for 3 minutes.
3. Place on serving plate. Heat remaining oil, add beef, broccoli and shiitake mushrooms.
4. Stir until no pink in beef.
5. Add water and bring to boil. (about 1/2 cup water)
6. Add oyster sauce, fish sauce and sugar.
7. Add cornstarch and stir until thicken.
8. Spoon over the noodle.
9. Serve with a slice of lemon will be good.
10. Enjoy it!

Tag : Fried Noodle, Thai Cooking, Thai Food Recipes source : siamweb.com

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Coconut Soup (Tom Kah)

Tom kha gai (Thai: ต้มข่าไก่) is a hot sweet soup made with coconut milk, lemon grass and meat. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.

Ingredients

• Meat...any kind you like...such as shrimp,chicken,fish,and even tofu (if you are vegetarian)
• Lemon glass just one root
• Yellow onion just half
• Green onion 2 tablespoons choped
• Ginger Thai ginger is best 3-4 slices
• Kafir lime leaf just a couple of leafs
• Lemon or lime juice 2 tablespoons
• Chilli pepper...just one or two for not too hot...and a lot for you who likes hot!
• nam prik paow 1 tablespoon (chilli paste with soya bean oil)
• Coconut milk: 2 cups (I use chaokho brand)
• Water 1/2 cup
• Fish sauce 2 teaspoons
• Straw mushroom (buy the one that come in can is easy but if you perfer fresh is good) use about 1/3 of the can or 6-7 of the fresh mushrooms
• Chinese parsley choped just a couple of tablespoons

Cook'em!!

1. Boil coconut milk and water in a pot over medium heat....
2. Put lemon glass,ginger,chilli pepper and yellow onion in...
3. When the water is boilling throw in your choice of meat
4. When the meat is cook add nam-prik paow, fishsauce, lemon juice, straw mushroom....
5. Tast it and add more of the ingredient if you want
6. Before turn off the stove throw in the kafir lime leafs, green onion and chinese parsley..

Enjoy it !!

Tag : CocoNut Soup, vegetarian, Thai Food ,Thai Cooking , source : siamweb.com

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Stir Fried Noodles (Pad Thai)

ผัดไทย

Recipe from: Colonel Ian F. Khuntilanont-Philpott

Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has a different curry for every day of the year, but a different pad thai for every cook in Thailand! This is my wife's variation. This variation uses a small amount of khao kua (powdered fried rice), which occurs as an ingredient in several other Thai recipes. You can make a small amount and keep it almost indefinately in a well stoppered jar. You also need a cup of dry roasted, unsalted peanuts. We roast them in their shells on a charcoal brazier, but you can do it just as well in an oven, or even in a skillet... However they should be freshly roasted to bring out the full flavour for this dish.

• 8 ounces rice vermicelli (either the sen mee or the sen lek style of Thai noodles or indeed any rice noodles will do). These should be soaked for a short while (perhaps 30 minutes to an hour, depending on the brand of noodles) until soft.

• 5-6 cloves of garlic, finely chopped.

• 2 tablespoon chopped shallots

• ¼ cup dried shrimp (these should be rolled, or roughly pounded in a mortar and pestle to break them up)

• ¼ cup fish sauce

• ¼ cup palm sugar

• 2-3 tablespoon tamarind juice

• 2-3 tablespoon chopped, pickled raddish (mooli) 1 medium egg, beaten

• ¼ cup chopped chives

• ½ cup roasted peanuts, very coarsely broken up.

• 1 cup bean sprouts

Protein ingredient - this can be half a cup of fried tofu that has been marinated in dark sweet soy, or an equivalent amount of coarsely chopped pork or chicken method.

Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing colour. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the protein ingredient is nearly cooked. Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you con't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). Finely add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.

Garnish Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.

You can also sprinkle a quarter of a sliced up banana flower and some Indian Pennywort leaves over the top as edible decoration.

Pad thai is served as above, but Thais add copious amounts of the four basic condiments called khrueng phuang (chilis in fish sauce, ground dried red chili, sugar and crushed peanuts) at the table, to suit their individual predilictions.

Tag : Thai Cuisine,Thai Cooking, Thai Food Recipes, Pat thai , Thai Noodles source : panix.com

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Roast Duck Curry (Gaeng Ped Ped Yang)

Servings: 6

Ingredients :

• 1 roasted duck Curry, deboned and cut into 1-inch squares
• 2 ½ cups coconut milk
• 1 ½ tablespoon vegetable oil
• 3 tablespoon red curry paste
• 2 medium tomatoes, halved or 10 cherry tomatoes
• ½ cup sweet basil leaves (horapha)
• 4 kaffir lime leaves, halved
• ½ teaspoon salt
• 2 tablespoon fish sauce
• 1 teaspoon sugar
• ½ cup water (or chicken stock)

Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add ¾ cups coconut milk and stir to mix thoroughly. Add the duck and stir well. Next, add the remaining coconut milk, water, tomatoes, kaffir lime leaves, sugar, salt, fish sauce and sweet basil. Cook for about 10 minutes or until duck absorbs curry flavor. Tag : Thai cooking , Thai Food Recipes , Curry source : panix.com

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Green Chicken Curry (Gaeng Keow Waan Gai)

Thai Cooking INGREDIENTS :

• 2 cups (500ml) coconut milk
• 2 tablespoon oil
• 1 onion, chopped
• 2 tablespoon green curry paste
• 1 pound (500g) chicken thigh fillets, cut into strips
• 4 kaffir lime leaves
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon lime rind, finely grated
• 1 tablespoon soft brown sugar

1. In a small pan, bring coconut milk to the boil, and cover over high heat for about 10 minutes or until bubles of oil begin to crack the surface of the milk.
2. Heat oil in a wok. Add onion and curry paste and cook over medium heat for 3 minutes, or until fragrant. Add chicken and stir fry for another 5 minutes. Pour in coconut milk, lime leaves and ¼ cup of water and bring to boil, stirring occasionally.
3. Reduce heat, simmer curry for 10 minutes or until chicken is tender.
4. Stir in fish sauce, lime juice, lime rind and brown sugar.
5. Serve immediately with steamed white rice on the side. Tip : If you want to add vegetables to this curry, stir in 100g snake or green beans with coconut milk, lime leaves and water.

Tag : Thai Cooking , Thai Food, Curry souce : panix.com

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Stirfried Chicken with Thai Basil and Chili Peppers

Kai Phat Bai Kraphrau : Thai Food ,Stir frying

INGREDIENTS :

• Vegetable oil 5 tbsp.
• Yellow spur chili peppers, chopped 2 - 3 tbsp.
• Garlic, peeled and chopped 1 - 2 tbsp.
• Skinless and boneless
• Chicken thigh, ground or sliced 1 lb.
• Black soy 1 tbsp.
• Fish sauce 1 - 2 tbsp.
• Granulated sugar 1 - 2 tsp.
• Holy basil leaves, (bai kraphrau) 1/2 cup

(4 servings)

1. Heat oil in a wok or regular frying pan until it almost smokes.
2. Add chopped chili and chopped garlic to the pan and stir quickly to create aroma. Be careful not to burn them.
3. Just before the garlic browns, add the chicken and stirfry continuously. Once the chicken is cooked and the liquid from the chicken is reduced slightly, add the black soy to give this dish color and season with fish sauce and sugar. Continue to stirfry then allow the seasoning to seep into the chicken.
4. The above process should only take a few minutes since it is essential that you cook this dish on a high heat at all times. Before taking off the heat add Thai basil leaves, toss in the pan and serve immediately.

   Tips… This dish can be made with any kind of meat as well as seafood. It is a standard dish eaten in Thailand for lunch, served over steamed rice.

Tag : Stir frying, Thai Cooking source : mcdang.com

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Stirfried Chicken with Ginger

Stirfried Chicken with Ginger (KAI PHAT KHING) : Thai Cooking

INGREDIENTS :

• Vegetable oil 4 tbsp. Chicken breast meat, sliced 8 oz.
• Onion, peeled and sliced from stem to blossom 1
• Young ginger, julienne 1/2 cup
• Woodear mushrooms, soaked in water, rough cut 1cup
• Spring onions, cut into 1 inch pieces 1/2 cup
• Red spur chili peppers, sliced length wise 1
• Green spur chili peppers, sliced length wise 2
• Sugar 1 tsp.
• Fish sauce 2 tbsp.

(4 servings)

1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.
2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.
3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.

Tips… This dish is to be eaten with rice and represents a Chinese influence in Thai cuisine. Usually a favorite of tourists who find this dish delicate and mild. Woodear mushrooms are sold in most Asian grocery stores and have different names such as black or white fungus. They both have to be rehydrated before use.

Tag : Stirfried Chicken with Ginger, Thai Cooking, KAI PHAT KHING source : mcdang.com

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Red Chicken Curry with Bamboo Shoots (Kaeng Phet Kai Sai Normai)

Red Chicken Curry with Bamboo Shoots (Kaeng Phet Kai Sai Normai) : Thai Cooking

INGREDIENTS :

• Vegetable oil 4 tbsp.
• Red curry paste, (Kaeng phet paste) 2 heaped tbsp.
• Coconut milk 2 cups
• Chicken thigh, skinned and sliced 1 lb.
• Bamboo shoots, sliced or julienne 1 cup.
• Fish sauce 3 - 4 tbsp.
• Sugar 1 tbsp. Or less
• Thai basil leaves, (bai horapa) 1/2 cup
• Kaffir lime leaves 2 leaves
• Red spur chili peppers, sliced 1 tbsp.
• Green spur chili peppers, sliced 1 tbsp.

(4 servings)

1. Heat vegetable oil in a pot and add the red curry paste to fry in this oil whilst spreading the paste as much as possible. Lower the heat and fry the paste but do not burn it. Add a little of the coconut milk to make paste spreadable. Cook longer (two minutes) over low heat.
2. Add half of the coconut milk and bring to the boil, whilst scraping the bottom of the pot to prevent scorching. Add the chicken pieces and cook until chicken is done before adding the rest of the coconut milk and bring back to boil. Add the sliced bamboo and cook two minutes longer.
3. Season the curry with fish sauce and sugar. Before taking off the stove, add Thai basil leaves and kaffir lime leaves. Garnish with two kinds of fresh chili peppers.

Tips… As their curries are fairly spicy, Thais usually eat their meals with rice as the main starch, accompanied by various other dishes such as plain soup, stirfried vegetables and fried meats. All these dishes are eaten all at once. Tag: Red Chicken Curry, Curries, Thai Cooking source: mcdang.com

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Mussaman Curry with Chicken (Kaeng Massaman Kai)

Mussaman Curry with Chicken (Kaeng Massaman Kai) : Thai Food

mcdang

INGREDIENTS :

• Vegetable oil 2 tbsp.
• Chicken thighs with skin 1 lb.
• Massaman curry paste 3 tbsp.
• Coconut milk 2 1/2 cups
• Pearl onions, peeled and cooked, 10
• Peeled potatoes quartered 5 oz.
• Roasted peanuts 2 tbsp.
• Bay leaves 3 leaves
• Cardamon seeds 4
• Cinnamon stick, roasted 1 stick
• Sugar 3 - 4 tbsp.
• Tamarind paste or pulp juice 2 tbsp.
• Lime juice 2 tbsp.
• Fish sauce 3 tbsp.

(4 servings)

1. Cut chicken thighs into bite size pieces and boil in coconut milk until just done. Take off the stove and keep.
2. In another pot heat vegetable oil and fry the curry paste until fragrant. Be careful not to burn the paste.
3. Add a little of the coconut milk that was used to cook the chicken pieces to the curry paste to form a thick sauce. Spoon the chicken pieces into the curry and add just enough coconut milk to cover the chicken. Add peanuts and bring the curry to boil.
4. Once boiled, season the curry with sugar, tamarind paste, lime juice and fish sauce. The main flavors of this curry are a sweetness followed by a sourness from tamarind and lime and a saltiness from fish sauce. Bring the curry back to boil again and simmer until the chicken pieces are tender.
5. Add potato, cooked pearl onions, bay leaf, cardamon and cinnamon stick, Simmer for 5 minutes longer, turn off heat. The curry is ready.

Tips…This Thai curry has on lndian influence. It is very mild and can be eaten like a stew with thick toast Tags: Thai Food, Mussaman Curry, Thai curry

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Prawn Curry with Pineapple (Kaeng Khua Sapparot)

Prawn Curry with Pineapple (Kaeng Khua Sapparot) : Thai Cooking

INGREDIENTS :

• Vegetable oil 2 tbsp.
• Kaeng khua curry paste 2 tbsp.
• Coconut milk 1/2 to 1 cup
• Prawns or shrimps, fresh and peeled 1 lb.
• Fish sauce 1 - 2 tbsp.
• Sugar 1 - 2 tsp.
• Pineapple, peeled and cubed 1/2 cup

(1 - 2 servings)

1. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the kaeng khua curry paste to the oil. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.
2. Cook the paste for 5 minutes over a low to medium heat. Add coconut milk and blend well. Bring the sauce back to a boil.
3. Once the curry sauce is boiling, add the prawns and quickly season the curry with fish sauce and sugar. When the prawns are almost cooked, add the pineapple and mix well. The curry should be fairly thick, almost the same consistency of white sauce. Spoon this curry into a bowl and serve with rice.

Tips…

This dish does not take long to cook and the main characteristic of this curry is that it does not have very much sauce. The sauce is fairly thick and creamy. If you are unable to find kaeng khua curry paste, red curry paste is a good substitute.

Should your curry be too runny when finished, spoon out the prawns and pineapple and cook the curry sauce until thick, Cream can be used to replace coconut milk but you will not get the coconut aroma in your curry. Again this dish should be eaten with steamed rice or crusty French bread. source : mcdang.com Tag : Curry, Thai Cooking, Thai Food Recipes,

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Salmon Chu Chee Curry (Kaeng Chu Chee Pla Salmon)

INGREDIENTS :

• Vegetable oils 3 - 4 tbsp.
• Chu chee curry paste 3 heaped tbsp.
• Coconut milk 2 cups.
• Salmon fillets 5 oz. each 4 pieces
• Coconut sugars 2 tsp.
• Fish sauce 1 tbsp.

GARNISHES :

• Red spur chili, julienne 4 peppers
• Kaffir lime leaves, shredded 1 leaf

(4 servings)

1. Heat vegetable oil in a shallow sauce pan or in a frying pan until hot.
2. Add the chu chee curry paste and cook for 3 - 5 minutes over a medium heat, stirring constantly. Should the curry paste be lumpy, add a little coconut milk to loosen the lumps and make it more manageable.
3. Add coconut milk to the cooked curry paste, stir to mix well and bring the liquid back to the boil.
4. Once boiling, add pieces of salmon and cook in the curry sauce, turning once to ensure even cooking on both sides. The length of time it takes to cook the salmon depends on the thickness of the fish.
5. Reduce heat and cook slowly to allow the sauce to evaporate and thicken. Season with coconut sugar and fish sauce. Serve with curry sauce spooned over the fish and garnished with julienne of red spur chili peppers and shredded kaffir lime leaves.

Tips … The spiciness of the curry is controlled by the amount of curry paste you use. If you like your curry hot and spicy, simply increase the amount of curry paste. Coconut sugar can be found in most Asian grocery stores. It comes in round patties the size of cookies; Use a knife to cut shavings from this sugar when seasoning curries. Other fish that hold together well can be used for this dish. Cod or snapper are excellent.

Tag : Chu Chee,Curry, Thai Cooking, Thai Food Recipes, source : mcdang.com

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Salmon Souffle in Banana Leaf Cup (Ho Mok Pla Salmon)

Thai Food INGREDIENTS :

• Coconut milk 1/2 cup
• Red curry paste, (Kaeng phet curry paste) 2 tbsp.
• Egg 1 whole
• Fish sauce 1 tbsp.
• Sugar 1 - 2 tsp.
• Salmon fillet, sliced 5 oz.
• Sweet basil leaves, (bai horapha) 1/4 cup

(Makes 1 banana leaf cup. / 1 serving)

1. Mix the curry paste and the coconut milk together in a bowl until you have a smooth mixture.
2. Add egg and blend in well. Season this mixture with fish sauce and sugar. Mix this into a batter, and add pieces of salmon which have been sliced. This process is very much like making a custard or batter for quiche.
3. Prepare a baking dish and line the bottom of the dish with fresh basil leaves and spoon the batter and fish pieces into the dish. Steam or bake in bain-marie until done. lt takes about 30 - 40 minutes depending on the size and depth of the container. To test that the custard is done, insert a skewer into the center of the custard. If it comes out clean, the custard is done.

Tips…

Substitutions : lt may be difficult to find fresh Thai basil, so please use fresh local basil or even fresh green leaf lettuce or spinach or kale. When buying Thai curry paste which comes either in a can or vacuum packed in a plastic container, read the label carefully to check that you are getting the correct type of curry paste.

Thai main dishes are usually eaten with plain steamed rice. If you eat some of these dishes by themselves the flavors may be too strong.

Technorati Tags: Thai Food, Thai Food Recipes, Thai basil, Thai currysource : mcdang.com

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