Thai Food Festival at Chiang Mai

When : Mar 13th
Restaurant : Café 99 Details

From March 13th – 23rd, 2008, Café 99 at The Regent will introduce to its guests a special Thai Food Festival, presented by three guest chefs from Chiang Mai Culinary Institute in Thailand. The food festival will showcase more than 30 kinds of most flavourful Thai cuisine, including renowned Tom Yum Goong and Pad Thai. The special quality of Thai cuisine are the combination of spices and herbs, that will all be imported from Thailand for this promotion at Café 99. The master chef Mr. Prayoon has gained his Thai cooking experience for over 30 years both inside the country and aboard.
Lunch buffet: RMB 180 per person. 12:00am to 2:30pm.
Dinner buffet: RMB 220 per person. 6:30pm to 10:00pm. All above prices are subject to 15% service charge.

Restaurant Reservation: 010 8522 1789 Address: 99 Jinbao Street, Dongcheng District www.TheRegentExperience.com

Source : cityweekend.com.cn Tag: thai food festival

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Easter in Eastern Europe

Easter in Eastern Europe

Easter's the most important festival throughout Eastern Europe, and food preparations begin in earnest during the week running up to Easter, known as Passion Week. An enormous range of pastries, cakes and biscuits are enjoyed during the Easter celebrations.

 

• Easter Saturday - a basket of food, known as the blessing basket, may be taken to the priest to be blessed. Only at that stage will people believe that Lent truly is over. This beautifully decorated basket is crammed full with symbolic foods such as a figurine of a lamb made from sugar (as a symbol of Christ, the Lamb of God), decorated coloured eggs (to represent resurrection), bread and salt (for prosperity and health - the bread represents hard work, the salt protects from rotting), meats and sausages (for bounty and fertility), and horseradish (which stands for the bitterness of Christ’s suffering).

 

• Easter Sunday - families break their Lenten fast by sharing a blessed egg, which is cut into small pieces and eaten in complete silence, after which everybody tucks into an elaborate feast. This may include roast ham, roast veal, suckling pig, boiled pork, roast turkey or goose, kielbasa (sausages), pancakes, stuffed cabbage, cwikla (beetroot and horseradish relish), hrudka (sweet Easter 'cheese' made from eggs), decorated coloured eggs, and krupnik (honey vodka). A lamb sculpted from butter, white sugar or pastry forms an important centrepiece. In Poland, people enjoy a special Easter soup made with smoked sausages, horseradish and hard-boiled eggs, using a stock traditionally made from soaking together oatmeal and rye bread in water (although modern recipes use vinegar).

 

• Easter Monday - in Poland any leftovers are turned into bigos, or hunters' stew. In Hungary, a meatloaf made from pork, ham, spices and bread is the preferred dish.

 

Other Eastern European Easter treats

An enormous range of pastries, cakes and biscuits are also consumed. The most famous is the Russian/Slovenian paskha (often spelled 'pashka') - a rich pyramid-shaped cheesecake with raisins, inscribed with the letters XB, which stand for the saying meaning 'Christ has risen', and the Polish sernik,a cheesecake made with mild lubelski cheese.

 

Also popular is kulich, a tall saffron loaf, and babka, a sweet yeasted cake. A huge variety of Easter biscuits, flavoured with oranges, lemons, almonds, walnuts, figs, dates, raisins, poppy seeds and candied fruit are also eaten. There's also a strong tradition of painting eggs in different colours - a precursor to 'painting' eggs with chocolate in modern times

Source : bbc.co.uk Tag : Easter in Eastern Europe Easter

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Easter Buffet at The Peninsula Bangkok

 

 

Easter heralds rebirth and new beginnings, and so what better way to celebrate this joyous season than in one of Bangkok’s most dazzling surroundings by the Chao Phraya River, accompanied by friends and family.

 

River Cafe & Terrace

Come with your family and indulge in a fabulous Easter Buffet Brunch offering an array of over 60 types of international favourites, ranging from seafood to salads and appetisers, Asian and Western specialties to barbecue, with desserts including tempting chocolate variations.

The Lobby

Enjoy an extravagant Easter Afternoon Tea Buffet featuring creative Easter chocolate rabbits, eggs and a selection of traditional Peninsula Afternoon Tea menus, with live music and views of the Chao Phraya River.

 

Children can join in an Easter egg hunt as part of the celebrations, and also enjoy performances by a clown, magician, face painter and balloon artist. They will also take home a souvenir basket filled with chocolate eggs and a chocolate rabbit.

The Peninsula Boutique Café at Siam Paragon

From 15-23 March 2008, you can enjoy a range of colourful chocolate eggs, rabbits and other Easter goodies in a garden setting, created by the hotel’s innovative culinary team showcasing their artistic skills to echo the spirit of Easter.

 

 International Buffet Brunch

Restaurant: River Cafe & Terrace
Time : 11:00 am – 3:00 pm
Price : Baht 1,800 per person including unlimited fresh juices

 Easter Afternoon Tea Buffet

Restaurant : The Lobby
Time :   2:00 pm – 6:00 pm
Price :  Baht 980 per person

  Easter Goodies Restaurant

Restaurant : The Peninsula Boutique (Garden Level) and The Peninsula Boutique and Café at Siam Paragon
Time :  7:30 am – 8:00 pm and 10:00 am – 8:00 pm
Price :  from Baht 290

 

Note:

Prices are subject to 10% service charge and applicable government tax, with a 50% discount on buffet rates for children under 12 years of age.
For more information, please contact the Food and Beverage Department at (66-2) 861 2888 extension 6402 or e-mail us at dining.pbk@peninsula.com.

 

Source : at-bangkok.com Tag: Bangkok Travel Bangkok Restaurant Easter Menu Easter Buffet

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Thai cooking in Chiang Mai

Thai cooking in Chiang Mai

• A Lot Of Thai Cooking School
  +66 53-800724.
  A family run home cooking class. Teach by the owner for every class. Welcome for vegetarian and any kind of food restriction. Courses included Market tour and provides a recipe book from which you can cook by yourself at a later date.

 

• Baan Thai Cookery School
  11 Ratchadamnoen Road, Soi 5, near Thapae Gate, +66 53-357339 / +66-16714120
  . Courses include a cook book and market tour. Have full day or evening classes.

 

• Chiang Mai Kitchen Cooking School
  +66-97002099.
  Just 20 minutes from downtown Chiang Mai, and offers a fresh approach to Thai cooking instruction. The organic herb and vegetable garden supplements ingredients are purchased at the morning market. Before and/or after your day in the kitchen, stay overnight in their charming, traditional Thai bamboo house.

 

• Chiang Mai Thai Cookery School
  at 1-3 Moon Muang Road
  +66 53-206388 (fax: +66 53-206387).
  Offers 1/2/3/4/5-day courses. Recommended by Lonely Planet, Let's Go, Rough Guide, Frommer's and Stefan Loose guide books.

 

• Gap's School Of Thai Culinary Art Has its office at Gap's House
  3 Rajadamnern Soi 4 +66 53-270143 .
  High standards, proper organisation, your own stove, 1 teacher per 5 students.

 

• Kao Hom Cooking School
  +66 53-862967.

 

• Siam Rice Thai Cookery School
  +66 53-329091.
  Friendly and knowledgeable staff provides an extensive course on local and traditional recipes. The course includes a market tour and provides you with the recipes that the dishes that you create.

 

• Smart Cook Thai Cookery School
  21 Moonmuang Road, Soi 5.
  +66 53-418309. Market tour, cook book. Accommodates vegetarian cooking. Small classes and fun staff. Highly recommended.

 

• Sompet Cookery School
  56 Patan Road, +66 53-214897.
  Learn to cook the way Thai people do - at home. Visit their riverside home and learn to cook traditional Thai food. They have courses every day, morning and afternoon. A recipe book with colour photographs will be provided of each dish to suggest the many ways to prepare and serve Thai food.

 

• Carving lessons
  +66 53-285056.
  Learn how to carve on fruit and vegetable, with pictures and notes to take away and refer to later at home.

Source : wikitravel.org Tag : Thai cooking in Chiang Mai Thai Cooking School Cooking School

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Super Seafood Red Curry Recipe

 

An obvious favorite for seafood lovers, the red curry with a seafood medley is a spicy delight. CurrySimple red curry sauce is made in Thailand with fresh, natural ingredients (coconut milk, red chilli, galangal, lemongrass, shallot, garlic, etc). For best results, use Jumbo Prawn Shrimp, Jumbo Sea Scallops and Lobster this this red curry recipe.

 

Super Seafood Red Curry - Serves 2, ready in fifteen minutes

Curry Recipe Ingredients:

• Shrimp, Jumbo Sea Scallops, Squid, Mussels - Lobster if available (4oz each)
• 1/2 chopped red pepper
• 1/2 chopped green pepper
• 10-15 fresh basil leaves
• 1 cup CurrySimple Gourmet Red Curry sauce

 Prepartion : Super Seafood Red Curry Recipe

1. Heat pan to medium-high heat
2. Stir-fry seafood - 5 minutes
3. Add chopped green/red peppers and basil leaves - 2 minutes
4. Add 1 cup of CurrySimple Gourmet Red Curry sauce in the veggie stir-fry pan.
5. Turn heat down to medium temperature and let the sauce heat up to serving temperature - 2 minutes
6.  Serve with white, brown or jasmine rice on the side.

Tip: To increase the level of spice, just add crushed red pepper.
Note: Leftover curry sauce should be stored in an air tight container (Tupperware) and may be refrigerated for 3-4 days or frozen for as long as a year. CurrySimple Thai curry sauces are made with fresh, natural ingredients in Thailand. They do not contain preservatives or msg.

Source : currysimple.com Tag : currysimple Massaman Curry thai Curry Red Curry sauce

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Spicy Sweet Blast Curry Chicken Recipe

 

 

Author : currysimple.com

The Spicy Sweet Blast recipe is an idea from Warren Rojas of Northern Virginia Magazine in the article "CurrySimple = Flashy Thai in a Snap". It is a combination of the spicy Green Curry sauce and sweeter Massaman Curry sauce.The combination of flavors will keep your taste buds guessing and your stomach wanting more and more.

 

for Serving 2

Ingredients : Spicy Sweet Blast Curry Chicken Recipe

14 oz boneless chicken breast chopped into bite size pieces
1/2 cup CurrySimple Green Curry Sauce
1/2 cup CurrySimple Massaman Curry Sauce
1/2 cup sliced zucchini
1/2 cup sliced mushrooms
10 stalks of asparagus tips
1/2 cup sliced red peppers
15 basil leaves

 

Preparetion :Spicy Sweet Blast Curry Chicken Recipe

Heat pan to medium/high heat
Add sliced chicken breast and begin to cook - 2 min
When the chicken is about 70% cooked, add the veggies
Let the veggies cook for 1 min to be crisp or 2 to be a little soft
Add the Green Curry Sauce and Massaman Curry Sauce to the veggies and chicken
Turn down the heat and let the sauce cook with the chicken and veggies for about 2 minutes
Serve with jasmine or brown rice

 

Tip: To increase the level of spice, just add crushed red pepper.

Note: Leftover green and massaman curry sauce should be stored in an air tight container (Tupperware) and may be refrigerated for 3-4 days or frozen for as long as a year. CurrySimple Thai curry sauces are made with fresh, natural ingredients in Thailand. They do not contain preservatives or msg.

 

Source : currysimple.com Tag: currysimple Massaman Curry Spicy Curry Curry Chicken Recipe Curry Simple Thai

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Food Festival in Phuket

• Phuket Food Festival

Date Mar 19-28, 2008, 4:30 pm - 11:00 pm  at Saphan Hin, Phuket Town  

The 11th Phuket Food Festival will be organized at Saphan Hin. Don't miss a local cooking contest on March 19 at 6.30pm. Find a great variety of local food every day - fresh seafood, a demonstration of local delicacies, sales of OTOP products, cultural and contemporary performances and more.

 

• Easter Buffet @ Wine Connection Chalong

Date Mar 22, 2008, 6:30 pm - 11:00 pm  at Wine Connection Chalong

A Super Easter Buffet with Carved Leg of Lamb and many more dishes, such as Parma Ham, Coppa, etc, are awaiting you - along with a Live Band and Fireworks. THB 650+ per person.
 

• Phuket Vegetarian Festival

Date Sep 29- Oct 7, 2008

This festival is an annual event held during the ninth lunar month of the Chinese calendar, which normally falls in late September or early October. Though the origins of the festival are unclear, it celebrates the Chinese community's belief that a strict diet of 'vegetables only' will purify mind and body and constitute merit-making.

Sacred rituals are performed at all Chinese temples in Phuket. The processions from each temple show spectacles of strict vegetarians, known as devotees, ostensibly possessed by gods, piercing their tongues, cheeks and other parts of the anatomy with sharp implements. The devotees apparently feel no pain and show no sign of real injury.

 Sourcr : phuketgazette.net Tag: Phuket Food Festival Easter Buffet Phuket Vegetarian Festival Thai food Festival

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ISAN FOOD FESTIVAL 2008

March 7 – 16, 2008 at Khon Kaen, Thailand

THAI CUISINE MASTERCLASS WEEKEND : March 8 & 9, 2008 At the Sofitel Raja Orchid hotel

 

Travel to Khon Kaen Thailand in March 2008 for the inaugural Isan Food Festival and its culinary masterclass. Festival dates are 7-16 March 2008. The Thai Cuisine Masterclass Weekend is set for March 8 and 9 at the Sofitel Raja Orchid hotel.

Thailand's remote Northeast Isan region is renowned for some of the kingdom's tastiest cooking. Not only that, the area hosts the finest examples of ancient Khmer temples to be seen outside of Cambodia, and the country's most intricate silk weaving.

Bordered by Laos to the East and Cambodia to its south, Isan's capital city of Khon Kaen lies some 450 km from Bangkok, and today is a major regional development centre and university city of 200,000.

Isan is alive with the flavours of neighbouring Laos, Cambodia, and Vietnam, and the region's cuisine is some of the best on offer in the Thai kingdom. Bangkok foodies have long clamoured to Isan eateries in their capital city

 

TASTINGS 2008 : A 10-day Globetrotting Gourmet® Thailand Tastings food tour

Globetrotting Gourmet® is organizing a small-group, deluxe gastronomic adventure, with VIP reservations at the world first Isan Food Festival and Thai Cuisine Masterclass Weekend in Khon Kaen, Thailand.

Hosted by cookbook author Robet Carmack and textile designer Morrison Polkinghorne, this is a chance for participants to lean directly from the Thai kingdom's best chefs and culinary authorities.

Tastings '08 runs March 6-16 in Thailand, with an optional Burma/Myanmar extension March 17-22.

Thailand's Northeast is alive with the flavours of neighbouring Laos, Cambodia, and Vietnam, and Isan's cuisine is some of the best on offer in the Thai kingdom.

Taste the region's signature dishes like delicious kai yang grilled chicken, som tam green papaya salad, yummy jaeow chili jams, herbal tom som curry, and all served with sticky rice.

The 10-day Globetrotting Gourmet® Thailand Tastings food tour includes stops in Bangkok, the luxury beach resort of Hua Hin, the ancient city of Nakhon Pathom and Thailand's dessert capital of Phetchaburi.

An optional 6-day 5 night trip to Burma/Myanmar, Burma Tastings, runs March 17-22, beginning in Yangoon/Yangon, and includes colourful lunar celebrations on Inle lake: Pndaya's cave festival, the colonial hiss station of Kalaw, and Kakku's colourful festival in an ancient "orchard of stupas".

 Source : tatnews.org For further information, please visit isanfoodfestival or asianfoodtours Tag: Thailand Festival Thai Cuisine Food Festival Isan Food

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Cooking a whole salmon

Cooking a whole salmon

Preparation time : less than 30 mins
Cooking time : 30 mins to 1 hour
for Serving : 12

A classic dish good at buffets and for large number of guests. Can be prepared in advance.

Whole salmon Ingredients :

• 1 whole salmon, 3-4kg/6.5-10lb in weight, gutted and cleaned
• 4 sprigs fresh parsley
• ½ lemon, sliced
• 2 bay leaves
• 150ml/5fl oz dry white wine
• 2 tbsp vegetable oil

 

Method : Cooking a whole salmon

• Heat the oven to 190C/375F/Gas 5.
• Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top.
• Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine.
• Bake the fish for 50-60 minutes.
• Serve hot or cold. If you want to serve it cold, allow the fish to cool n the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress.

Source : bbc.co.uk

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Smoked Salmon Recipes

by Alton Brown

 

Smoked Salmon Recipe ingredient

• 1 cup kosher salt
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 tablespoon crushed black peppercorns
• 2 large salmon fillets or sides, pin bones removed

 

Smoked Salmon Recipe Preparetion :

• In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
• Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
• Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
• Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
• Cook's Note: Trout, mackerel, and bluefish also smoke well.

 

Source:  foodnetwork.com picture by davideoliver Tag : Smoked Salmon Recipe Salmon menu

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Thai Cabbage Salad Recipe

Salad Ingredients : for Serving 4

• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1 teaspoon sesame oil
• 1 tablespoon rice wine vinegar
• 4 cups finely shredded Napa cabbage
• 1/2 small red onion, sliced thin
• 1/2 cup grated carrot
• 2 tablespoons finely chopped fresh mint leaves
• 2 tablespoons chopped fresh coriander
• 1 tablespoon vegetablesetable oil

 Thai Cabbage Salad preparetion :

• In a bowl stir together the lemon juice, the sugar, and the salt, sesame oil, rice vinegar until the sugar and salt are dissolved.
• Add cabbage, onion, carrot, mint, coriander, and the oil, and toss the salad well.

 Source : chefdecuisine Tag: Thai Cabbage Salad food menu Thai salad

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Vegetarian Thai Green Curry

 

An Authentic Thai Green Curry Recipe for the vegetarian palate

INGREDIENTS:

Vegetarian Thai Green Curry PASTE:

1 stalk lemongrass, sliced finely (see instructions below)
2 tsp. ground coriander seeds (grind them yourself in a coffee grinder for the best taste!)
3 Tbsp. vegetarian fish sauce (available at Vietnamese food stores, or substitute wheat-free soy sauce)
1 tsp. brown sugar (optional)
1-3 green chillies, deseeded (depending on desired spiciness)
1 small onion
2 cloves garlic
1 thumb-size piece galangal (or ginger), peeled and sliced
2-3 kaffir lime leaves (fresh, frozen, or dried), snipped into strips or small pieces with scissors
1 cup (or 1 bunch) fresh coriander leaves and stems
1½ tsp. dark soy sauce (substitute 1 Tbsp. wheat-free soy sauce for gluten-free diets)

 

OTHER:

2-3 kaffir lime leaves
1 can coconut milk
1 package firm tofu cut into bite-size pieces (for gluten-free diets), OR 1 package wheat gluten “chicken" cutlets
1 red bell pepper
1 cup snow peas
1 cup fresh holy (or sweet) basil, chopped roughly
1 small yam or sweet potato, cubed
3 Tbsp. oil for frying
optional: other vegetables of your choice, such as carrots, broccoli, cauliflower etc..

 

Vegetarian Thai Green Curry : PREPARATION

Prepare lemograss
To make the green curry paste, place all paste ingredients in a food processor or blender. Add a little of the coconut milk (enough to keep the blades going). Process well.
Place oil in wok or deep frying pan. Turn heat on medium-high and add paste.
Stir fry until fragrant (about 1 minute), then add coconut milk.
Add wheat gluten or tofu and stir until everything is well mixed.
Add kaffir lime leaves and cover.
Turn the heat down to medium-low and allow to simmer, stirring occasionally for about 10 minutes.
Add bell pepper and yam/sweet potato.
Cover and cook another 10 min.
Finally, add snow peas, stir, and continue cooking for 2-4 minutes.
Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more vegetarian fish sauce, soy sauce, or sea salt. If too salty, add a little fresh lime juice. If too spicy, add more coconut milk until desired mildness is reached.
To serve, place on a serving platter or in a large serving bowl.
Sprinkle with fresh basil and extra sliced green chillies, if desired.
Accompany your curry withThai jasmine-scented rice, Thai brown rice (if unavailable, try whole grain basmati), or your choice of noodles.

 

Source: thaifood.about.com

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Thai Food Recipes - Banana flower Salad

 

Thai Food Recipes : Banana flower Salad Ingredients

1 L(1 pt)cold water
100 g (3 0z) skinless, boneless chicken breast, sliced
100 g (3 oz) raw king prawns, shelled and deveined
1 Banana flowers, weighing about 200 g (7 oz)
2 tabfespoons fresh lime juice 50 g (2 oz) dried shrimps, finely chopped
1 tablespoon sliced shallots
2 tablespoons roasted cashew nuts, crushed
8 crispy-fried chillies
1 shallot, sliced and fried Handful of coriander leaves
3 pieces of banana flower, to garnish (Asian grocery)

 

Dressing Recipes

2 tablespoons fish sauce
3 tablespoons fresh lime juice
1 tablespoon palm sugar
1 tablespoons Roasted Chilli Paste (see page 14)
2 teaspoon dried, roasted chilli powder
3 tablespoons coconut milk

 

 Thai Food Recipes - Banana flower Salad : Instructions

Bring 500 ml (18 fl oz) of water to the boil in a saucepan then add the chicken pieces, reduce to a simmer and cook for 5 minutes.
Add the prawns and continue simmering for 3 minutes, until cooked. Remove the chicken and the prawns and set aside.Discard water.
Remove and discard all the hard leaves from the banana flower, then thinly slice the white inside part diagonally.
Mix the lime juice with 500 ml (18 fl oz) of cold water and soak the Banana flowers slices for 5 minutes to prevent discoloration.
Make the dressing. In a bowl combine the fish sauce, lime juice, palm sugar, chilli paste, chilli powder and coconut milk.
Mix them together well until the palm sugar has completely dissolved.
Gently squeeze the water from the Banana flowers and then combine it with the dressing, the chicken and prawns, dried shrimps, tablespoon of sliced shallots and cashew nuts.
Mix well then serve sprinkled with the cnspy-fned chillies and fried shallots and garnish with coriander leaves and banana flower pieces.

 

Tips

Medium-hot
Serves 4 as part of a Thai meal
Preparation and cooking time: 1 hour

This is a wonderful Thai dish which combines the deliciously rich and creamy flavour of the Banana flowers with crunchy cashews nuts, the heat of the roasted chilli and all the other ingredients. Banana flowers are actually the buds of the banana plant, which are soaked and shredded for use in salads. They are also available preserved from Asian grocery shops - soak in cold water for 10 minutes and rinse before use.

Source : arunthai.com.au

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Hot and Sour Cury with Shrimps thai food Recipes

Thai Recipe Ingredients for kang som koong + kai jeaw cha-om

• 8-10 medium sized shrimps, cleaned, peeled and deveined
• 200 grams fish fillet (any meaty white fish)
• 4 tablespoons hot and sour curry paste
• 4 tablespoons of tamarind juice
• 3 tablespoons of fish sauce
• 1 teaspoon of palm sugar
• Lemon juice
• 1 bunch of acacia leaf [thai : cha-om] (optional)
• 3 eggs (optional, to make acacia omelette)

 

Thai Food Preparations (For 2 Serving)

 

• Put the fish fillet in a boiling water and wait until it cooked. Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well. Remove and set aside.
• Heat water in a pot, wait until boiling. Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.

• Add the shrimps and acacia omelette (optional, see below). When the soup boiling, remove from heat. Add lemon juice as desired taste. Transfer to a serving bowl, and serve with steamed rice.

 

Acacia Omelette (kai jeaw cha-om) : this recipe is optional. However, thai people love to eat this omelette with hot and sour curry. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead.)

• Wash cha-om and nip the leaves and young leaves then cut into 1-inch portions.
• Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.
• 3. Heat oil in a wok. Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain. Slice into cubes.

Source : ezythaicooking

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