Som Tam Thai Issan

Som Tam Issan

Northeastern Thai Papaya Salad

Ingredients

• One papaya julienne. (Use a miracle knife)
• 8-10 Thai chili peppers, de-stalked, cut in four length-wise then in half cross-wise.
• 8-10 cloves of garlic, chopped coarsely
• 2 tomatoes sliced thinly
• half a cup of long beans (green beans) cut into 1" pieces
• pinch of sea salt
• two teaspoons of fish sauce - nam pla
• 1 tablespoon tamarind concentrate mixed with 3 tablespoons water
• juice from two tablespoons of pickled mud-fish - Bala. (optional)

Method

1. Sprinkle the julienne papaya with salt and let stand for half an hour or so, then squeeze and discard any fluid.
2. Add the chili, and pound in a clay mortar and pestle.
3. Add the remaining ingredients except the tomato,
4. pound until mixed and tender.
5. Add the tomato, and serve with a bowl of sticky rice.

An optional ingredient you can add to the mix is dried shrimp.

Tag : Thai food Recipes , Som Tam , Garlic source: simply-thai , quality ingredients direct from Thailand.

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Thai Salmon Parcels

(serves 2)

Ingredients:

• 4-5oz salmon fillets
• 4 sheets filo pastry
• 1 oz butter
• 1 tsp grated ginger
• 1 clove garlic (pressed)
• 1 spring onion (finely chopped)
• 1 Tblsp fresh coriander (finely chopped)
• zest & juice of 1 lime
• salt & pepper

Method

• Mix together lime zest and juice, garlic, spring onion, ginger and coriander.
• Melt butter.Lay out 1 sheet of filo, and brush with butter.
• Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top.Fold short end of pastry over salmon, then fold in the 2 long sides.
• Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet.
• Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until brown and crispy.

Tag : Thai food Recipes , Salmon , Garlic source: cs.cmu.edu :Delia Smith's summer collection

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Lemongrass Soup

• 8 C. chicken stock
• 1/2 - 1 bunch cilantro
• 1 can straw mushroom
• 16 large shrimps, peeled, deveined
• 1 C. snow peas
• 1/3 C. shredded carrots (just for color)
• juice of 1 lime
• 1/2 - 1 tsp. crushed red pepper
• 1 chili pepper, cut into rings
• 4 Tbsp. nam plah or fish source (you can find at Oriental food stores)
• a few stalks of lemongrass (I would use about 6)

 

Method

• Bring the broth to a simmer. Add cruched red pepper and shrimp.
• simmer for 5 min. Add lemongrass and simmer for another 5 min.
• Add the rest of the ingredients and simmer a few minutes more.
• Be careful not to over cook or the vegitables will lose their color and will get limp.

 

Tag : Thai food Recipes , sour chicken soup , Shrimps , Straw Mushroom , Lemongrass source: cs.cmu.edu

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Kaeng som kai wan - Sweet & sour chicken soup

This is a variant of kaeng som, which is a popular fish soup that is quite common in Thailand. Keang som is quite sour, and this dish has been given a degree of sweetness in keeping with making it from chicken.

If you can't find krachai (lesser ginger) then use ordinary ginger.ingredients about one and a half pounds of chicken, skinned, filleted, and cut into bite sized pieces.

Ingredient

• 4 cups of chicken stock
• 3 tablespoons of sesame oil
• 1 tablespoon ginger, freshly ground
• 3 tablespoons of chopped garlic
• 3 tablespoons of chopped shallots
• 3 tablespoons krachai (lesser ginger), thinly sliced
• 3 tablespoons of mixed red and green prik chi fa (jalapenos), thinly sliced or julienned.
• 1 teaspoon kapi (shrimp paste)
• a quarter of a cup of fish sauce
• a quarter of a cup of tamarind juice
• 1-2 tablespoons of palm sugar (to taste)
• 2 cups of very coarsely chopped green vegetables
• 1 cup of pineapple chunks (preferably fresh, not tinned)

method

• prepare the chicken and then add three tabelspoons of sesame oil and one tablespoon of freshly ground ginger, mix, and leave to marinade for one hour.
• Heat a wok, and then stir fry the chicken in the marinade until it just starts to change colour.
• Heat the stock to simmering point, and add all the ingredients except the chicken and pineapple, and return it to the boil.
• Add the chicken, and the marinade and simmer until the chicken is cooked through. Add the pineapple, bring to the boil and then serve.

This dish can be eaten as a soup course, but as I have remarked before in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Therefore you should use a slotted spoon to remove the chicken and serve it in individual bowls to the diners, the soup liquor is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot or fondue cooker to keep it hot if you wish).

note that this can also be prepared as a stir fry still dish (whence it becomes pad som kai wan) by simply omitting the chicken stock. (If it is a little dry, then add a couple of tablespoons of stock to the wok).

Special thanks to - Muoi Khuntilanont.

Tag : Thai food Recipes , sour chicken soup source: chetbacon

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Thai Food Glossary 2 : Thai Food recipes

Thai Food Glossary 2 : 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

• tao jiao --> เต้าเจี้ยว--> Fermented Soybeans.A brew of soybeans and salt.
• bu naa --> ปูนา--> Field Crab. Small freshwater crabs sometimes added to som tum (Green Papaya Salad).
• maw fai --> หม้อไฟ --> Fire pot. A hot pot, usually has a fire beneath to serve steamed fish and squid dishes with lime.
• pla -->ปลา -->Fish
• grapaow pla -->กระเพาะปลา -->Fish Maw. Grapaow pla is the air bladder of a fish. It is fried to preserve it, and it is soaked in water to reconstitute it.
• neua pla -->เนื้อปลา -->Fish meat
• pla gapong -->ปลากะพง -->Fish of the bass and perch family
• choo roht -->ฉูรส -->Flavoring, seasoning, spice
• bpaeng -->แป้ง -->Flour. A generic term for flour, powder, meal or starch
• mieng, miang -->เมี่ยง -->Food wrapped in leaves
• saawn,som -->ส้อม -->Fork
• tua-kaek -->ถั่วแขก --> French Bean. Phaseolus vulgaris
• hawm daeng jeow, hawm daeng jeow, hom daeng jiaw -->หอมแดงเจียว -->Fried Red Shallot. A delicious topper for rice and noodles and other Thai dishes.
• kao pad, khao phad -->ข้าวผัด -->Fried Rice
• pad pak -->ผัดผัก -->Fried Vegetables
• gai tawd -->ไก่ทอด Fried chicken
• kai kow -->ไข่คาว -->Fried eggs
• pla tawt -->ปลาทอด -->Fried fish
• kaep moo -->แคบหมู -->Fried pork skin, pork cracklings

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

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The secret to great Thai food is the balance of the four key Thai flavors

Thai Pantry Essential ingredients for authentic Southeast Asian meals. Dry Goods and Perishables.

by foodnetwork

Dry Goods:

• Fish sauce, also called nam pla. Indispensable for authentic Thai food, and lasts forever in the cupboard.
• Black soy sauce. Sweeter and thicker than regular soy sauce, used mostly in braises and stirfries.
• Coconut milk. Used in southern-style curries and desserts.
• Palm sugar. Lends rich sweetness to main courses and desserts.
• Rice noodles. Noodles are in fact the only food that Thais eat with chopsticks; most everything else is eaten with a spoon and a fork.
• Rice. Either the sticky rice popular in the north and northeast, or the long-grain jasmine rice common in the central plains and south. Almost every meal is served with rice — in fact, the Thai verb "to eat," kin khao, literally means "to eat rice."

Perishables:

• Garlic
• Ginger and Galangal
• Lemongrass
• Curry and chile pastes
• Shrimp paste
• Basil (especially Thai basil)
• Cilantro
• Chiles (small bird's eye chiles and long, milder green ones)
• Limes (regular limes and Kaffir lime leaves)

Tag : ingredients, Thai Food, Asian meals

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Pad Kaprow Koong Recipe : Thai food Menu

Pad Kaprow Koong Recipe. Somchai Somkarchati, chef at London RestaurantThai on the River, will show you how to make this deliciously spicy dish of stir-fried prawns with French beans, chilli and basil leaves. Enjoy our Pad Kaprow Koong recipe. by videojug

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Hoi Pad Nahm Prik Pow : Thai Cooking

Hoi Pad Nahm Prik Pow.A Recipe of Kasma Loha-unchit By thaifoodandtravel

Ingredients for Stir-fried Clams

• 2 lb. fresh clams
• 2-3 Tbs. peanut oil
• 8 cloves garlic, chopped
• 6-10 Thai chillies, cut in half crosswise and bruised with a knife blade
• 2-3 Tbs. roasted chilli paste (nahm prik pow); recipe for roasted chilli paste
• 2 Tbs. water, or soup stock
• 1-2 tsp. sugar, to taste
• 1 packed cup Thai basil leaves (bai horapa), flower buds may also be used
• 1 Tbs. fish sauce, as needed to taste

Rinse the clams well, scrubbing any gritty sand off the shells. Soak in cold salted water for half to one hour. Discard any opened shells that would not close back together when pressed between the fingers. Then rinse in several changes of cool water and drain. Heat a wok over high heat until its surface begins to smoke. Swirl in the oil to coat the wok surface and wait 15-20 seconds for it to heat. Add the garlic and Thai chillies, followed a few seconds later with the roasted chilli sauce and water or soup stock. Sprinkle in a teaspoon of sugar. Stir well and when the ingredients in the wok look well blended, toss in the clams. Stir to mix with seasonings. Stir-fry for a minute or so, then cover and reduce heat to medium. Uncover every 20 seconds or so to stir.

When the clams begin to spit out water, uncover and increase heat to high, and when some of them begin to open, stir in the basil. Taste the sauce to see if it is salty and sweet enough. Adjust by adding fish sauce and/or sugar to taste. Continue to stir-fry until the clams have fully opened their shells. Do not overcook as they will shrink and become tough. Transfer to a serving dish and serve while still hot.

Serves 5-6 with other dishes and steamed rice in a shared family-style meal.

Tag : Stir fried, Thai Food, Thai Food Recipes

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