kang pa moo - Jungle Curry with Pork - แกงป่าหมู

Ingredients


300 grams pork, cut into well pieces

* 3 tablespoons red curry paste

* 5 eggplants, cut into well pieces

* 20 grams pea eggplant

* 40 grams ginger, thinly sliced

* 50 grams string bean, cut into 1" long

* 10 grams baby peppercorn

* 20 grams baby corn

* 2 cups soup (or water)

* 2 tablespoons fish sauce

* 1/4 teaspoon salt

* 5 kaffir lime leaves

* 2 red chili pepper, sliced diagnally

* 1/2 cup holy basil

* 2 tablespoons cooking oil


Preparations

1. Heat oil in a wok over medium heat. Add red curry paste and stir until aromatic. Then add pork and stir until nearly done.

2. Add eggplants, pea eggplant, baby peppercorns, gingers, string beans, baby corn and 1 cup of soup. Stir and wait until the soup is boiling.

3. Add 1 cup of soup and season with fish sauce, salt, red chili pepper, and kaffir lime leaves.

4. Wait until boiling again, add holy basil and stir until all ingredients mixed well. Remove from heat.

5. Transfer to a serving bowl. Serve immediately with hot steamed rice.


Clip cooking kang pa moo - Jungle Curry with Pork - แกงป่าหมู

kao tom koong - THAI RICE SOUP WITH SHRMIP - ข้าวต้มกุ้ง

Ingredients

* 350 grams shrimp (shelled, deveined, and butterflied)

* 2 cups water

* 1 cup cooked rice

* 1/2 teaspoon preserved cabbage

* 2 tablespoons fish sauce

* 1 tablespoon soy sauce

* 1 tablespoon minced garlic

* Shiitake mushrooms, sliced

* 1 cup chinese celery (including the leaves), sliced

* 1 teaspoon pepper powder

* fried garlic for topping (optional)

* salted radish (optional)


Preparations

1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.

2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.

3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally. Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.

4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately.


Clip cooking kao tom koong - THAI RICE SOUP WITH SHRMIP - ข้าวต้มกุ้ง

yum pla dook foo - CRISPY CATFISH WITH GREEN MANGO SALAD - ปลาดุกฟู

Ingredients

* 1 catfish (or any meaty white fish) weight 400-500 grams

* 3 tablespoons fish sauce

* 4 tablespoons lime juice

* 1 tablespoon sugar

* 5-10 chilies, chopped

* 1/4 cup shallot, sliced

* 1 mango, julienned (or sour green apple)

* 1/4 cup fried cashew nuts, or peanut

* coriander leaves (for garnishing)


Preparations

1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.

2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.

3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.

4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately. Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.


Clip cooking yum pla dook foo - CRISPY CATFISH WITH GREEN MANGO SALAD - ปลาดุกฟู

tod mun koong - THAI SHRIMP CAKES - ทอดมันกุ้ง

Ingredients


* 250 grams medium-sized shrimps, cleaned, shelled and deviened

* 50 grams pork fat

* 2 teaspoons sugar

* 3 tablespoons fish sauce

* 2 teaspoons white pepper

* 3 cups oil for deep frying

* sweet plum sauce (dipping sauce)



Preparations

1. Place all the ingredients in food processor and blend till form smooth paste.

2. Pour the breadcrumbs in a plate. Then use a tablespoon to form small (2" wide, 1/2" thick) patties of prepared shrimp mixture and put it in the breadcrumb plate, flip it upside down with care until all patties coated with breadcrumbs.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry till golden brown and cooked thoroughly. Remove and drain.

4. Transfer to a serving plate. Serve immediately with fresh vegetable and sweet plum sauce.


Clip cooking tod mun koong - THAI SHRIMP CAKES - ทอดมันกุ้ง

kang som koong + kai jeaw cha-om - แกงส้มชะอมกุ้ง

Ingredients


1. 8-10 medium sized shrimps, cleaned, peeled and deveined

2. 200 grams fish fillet (any meaty white fish)

3. 4 tablespoons hot and sour curry paste

4. 4 tablespoons of tamarind juice

5. 3 tablespoons of fish sauce

6. 1 teaspoon of palm sugar

7. Lemon juice

8. 1 bunch of acacia leaf [thai : cha-om] (optional)

9. 3 eggs (optional, to make acacia omelette)



Preparations


1. 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.

2. 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.

3. 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.)

1. Wash cha-om and nip the leaves and young leaves then cut into 1-inch portions.

2. 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.



Clip cooking.....kang som koong + kai jeaw cha-om - แกงส้มชะอมกุ้ง

moo pa-lo - STEWED PORK AND EGG WITH FIVE SPICES - พะโล้

Ingredients


1. 400 grams pork with fat ( cut into 2" length x 1" thickness )

2. 3 eggs

3. 3 coriander roots

4. 3 tablespoons soy sauce

5. 1 tablespoon black soy sauce

6. 4 tablespoons sugar

7. 1/2 teaspoon five spices powder

8. 3 cloves garlic, crushed

9. 1 teaspoon peppercorn, crushed

10. 1 tablespoon vegetable oil

11. 3 cups water

12. coriander leaves (for garnishing)



Preparations

1. Heat water in a pot. Add eggs in a boiling water and wait until cooked. Remove from heat and peel out the egg shells.

2. Heat oil in a wok, add garlic and peppercorn. Fry until aromatic, then add pork and keep stirring until nearly cooked.

3. Add five spices powder, black soy sauce, boiled eggs, soy sauce, sugar and water. Let simmer for at least 30 minutes.

4. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves on top and serve immediately with steamed rice.



Clip Cooking.....moo pa-lo - STEWED PORK AND EGG WITH FIVE SPICES - พะโล้

Nam Prik Kapi - Shrimp Paste Nam Prik - น้ำพริกกะปิ

This is the staple dipping sauce eaten with almost anything, and almost universally added to the table setting of any but the most casual dinner. It is traditionally the one dish, other than desserts, cooked by the mistress of the house, as opposed to the servants, and is often extremely intricate in its preparation. There are probably as many recipes as there are Thai women, and this is but one example.

The eggplants used - makheua phuang are very small - the size of green garden peas, and are often added to curries as a crisp morsel that pops in the mouth. You could substitute the golf ball sized makheua pro, but the best alternative to the real thing is probably to omit them.


Ingredient


1. 1 tablespoon kratiem (garlic) chopped
2. 1 tablespoon prik ki nu daeng ( red birdseye chilis), chopped
3. 1 tablespoon kapi (fermented shrimp paste)
4. 3 tablespoons of nam pla (fish sauce)
5. 3 tablespoons of nam makrut (kaffir lime juice)
6. 1 tablespoon sugar
7. 2 tablespoon of makheua phuang


Preparation


In a wok, lightly fry the shrimp paste until aromatic.
Crush all the ingredients in a mortar and pestle or food processor, except the makheua phuang which is coarsely chopped and added to the paste after mixing it.

Serve with vegetable cruditees, or other dishes.


Clip cooking....Nam Prik Kapi - Shrimp Paste Nam Prik - น้ำพริกกะปิ

num prik noom - Thai Chili Dipping Sauce - น้ำพริกหนุ่ม

Ingredients


1. 10 - 15 green chili peppers

2. 60 grams garlic

3. 7 - 10 red shallots

4. 1/4 teaspoon thai shrimp paste

5. 1/4 teaspoon salt

6. 1 teaspoon fish sauce

* fresh vegetables for serving with dipping sauce (cabbage, baby corn, string bean, cucumber, etc.)



Preparations


1. Grill chili pepper, garlic and red shallots until done and aromatic, then peel off the outside skin.

2. Use mortar and prestle to crush all ingredients. Season with salt and fish sauce. You may add lime juice a little bit if you want.

3. Transfer to a dipping sauce bowl. Serve with prepared fresh vegetagles (or steamed vegetables) and hot steamed rice (or sticky rice).


Clip cooking....num prik noom - Thai Chili Dipping Sauce - น้ำพริกหนุ่ม

som tum fruit - Thai Fruit Spicy Salad - ส้มตำผลไม้

Ingredients


1. 1 cup fresh fruit, cut into well pieces (apple, pineapple, rose apple, pomelo, grape, guava, etc.)

2. 1/4 cup shreded carrot

3. 3-5 sherry tomatoes

4. 1 tablespoon dried shrmp

5. 5 cloves garlic

6. 3 chilies

7. 1 1/2 tablespoons fish sauce

8. 1 1/2 tablespoons lime juice

9. 3 teaspoons palm sugar

10.1 tablespoon peanut

* fresh vegetable for serving with salad (cabbage, string bean, etc.)



Preparations


1. Use mortar and prestle to crush the chilli and garlic.

2. Add fruit, tomato, carrot, peanut and dried shrimp into mortar, continue beating with the prestle.

3. Season with fish sauce, lime juice, tomato, and palm sugar. The original taste this dish should be the balance taste between sweet, hot, salty, and sour. Then continue beating until all ingredients mixed well.

4. Transfer to a serving plate. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). and sticky rice.



Clip cooking....som tum fruit - Thai Fruit Spicy Salad - ส้มตำผลไม้

yum pla dook foo - CRISPY CATFISH WITH GREEN MANGO SALAD - ยำปลาดุกฟู

Ingredients


1. 1 catfish (or any meaty white fish) weight 400-500 grams

2. 3 tablespoons fish sauce

3. 4 tablespoons lime juice

4. 1 tablespoon sugar

5. 5-10 chilies, chopped

6. 1/4 cup shallot, sliced

7. 1 mango, julienned (or sour green apple)

8. 1/4 cup fried cashew nuts, or peanut

9. coriander leaves (for garnishing


Preparations


1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.

2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.

3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.

4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately. Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.



Clip cooking....yum pla dook foo - CRISPY CATFISH WITH GREEN MANGO SALAD - ยำปลาดุกฟู


http://www.youtube.com/results?search_query=CRISPY+CATFISH+WITH+GREEN+MANGO+SALAD&search_type=&aq=f

kao mun kai - THAI CHICKEN RICE - ข้าวมันไก่

Ingredients

1. 1 whole chicken (~450 grams)

2. 5 cups jasmine rice (or long grain rice)

3. 5 cloves of garlic, peeled and crushed

4. 3 pieces of ginger, peeled and crushed

5. 1 tablespoon of salt

6. coriander leaves (for garnishing)

Ingredients for Thai Chicken Rice dipping sauce

* 1/2 cup yellow bean sauce

* 1/2 cup soy sauce

* 1/4 cup dark soy sauce

* 1/2 cup palm sugar

* 1/4 cup chopped fresh ginger

* 1/4 cup chopped garlic

* 6 chopped fresh Thai chile peppers


Preparations

1. Boiling water in a large pot (put water just cover the chicken), also add 1 tablespoon of salt

2. Wait until chicken is cooked, skimming the top for scum and excess fat.

3. Remove the chicken from the pot and cut into well pieces.

4. In a rice cooker, add 5 cups of rice (rinse if necessary). Then add chicken stock to cover the 5 cup mark. Add in the garlic and ginger, then turn on the switch to cook. Wait until the rice is cooked.

5. While waiting for the rice, prepare the dipping sauce by mixing the soy sauce, dark soy sauce, yellow bean sauce, sugar, garlic, ginger and chile together. Stir until mixed well and transfer to a small serving cup.

6. Serve rice with chicken pieces, dipping sauce, and fresh cucumber (sliced thinly). Garnish with coriander leaves on top before serving.


Clip cooking.....kao mun kai - THAI CHICKEN RICE - ข้าวมันไก่

panaeng neua - Beef panaeng - พะแนงเนื้อ

Ingredients

1. 400 grams beef tenderloin, sliced

2. 2 tablespoons panaeng curry paste

3. 2 tablespoons vegetable cooking oil

4. 150 gms coconut milk

5. 2 tablespoons palm sugar

6. 2 tablespoons fish sauce

7. 10 basil leaves

8. 1 red chilli, sliced

9. 3 kaffir lime leaves


Preparations


1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

2. Add beef and season with palm sugar and fish sauce.

3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.



Clip cooking..... panaeng neua - Beef panaeng - พะแนงเนื้อ

som tum - Papaya Salad - ส้มตำ

Som tam or Som tum (Thai: ส้มตำ, IPA: [sôm ɗam]) also known as Tam mak hoong (Isan: ตำบักหุ่ง, IPA: ɗam bak huŋ) is a spicy salad made from shredded unripened papaya. Som tam is derived from a traditional dish in Laos called tam mak hoong.



Ingredients

1. 2 cups shredded green papaya

2. 1/2 cup shredded carrot

3. 1/2 cup sting bean (cut into 1"long)

4. 2 tablespoons fish sauce

5. 1 1/2 tablespoons palm sugar

6. 3 tablespoons lime juice

7. 1/2 cup tomato (wedged)

8. 1/3 cup dried shrimps

9. 1/4 cup peanuts

10.10 green chilies

11.5 cloves fresh garlic

Note : regular sugar can be used instead of palm sugar


Preparations

1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.

2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.

3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.

4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.


Clip cooking..... som tum - Papaya Salad - ส้มตำ

hoy lai pad num prik prao - Stir fried clams with roasted chili pased - หอยลายผัดน้ำพริกเผา

Stir Fried Clams with Roasted Chili Paste or Hoi lai pad num prik prao a popular Thai dish of stir-fried clams fried with roasted chili paste. Serve hot as part of a main meal.


Ingredients

1. 450 grams fresh clams, cleaned well

2. 1 teaspoon sugar

3. 3 tablespoons vegetable oil

4. 1/2 cup sweet basil leaves

5. 2 tablespoons roasted chilli paste

6. 4 fresh chillies, cut into long strips

7. 2 teaspoons garlic, finely chopped

8. 1 tablespoon fish sauce


Preparations

1. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.

2. Add clams and stir until they are cooked (clams will open when they are cooked). Season with fish sauce, sugar, and roasted chilli paste.

3. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with steamed rice.


Clip cooking.....hoy lai pad num prik prao - Stir fried clams with roasted chili pased - หอยลายผัดน้ำพริกเผา

koong ob woon-sen-Baked prawns and mung bean noodle-กุ้งอบวุ้นเส้น

I remember goong ob woonsen from wedding banquets. Many Thai wedding banquets serve Chinese and Chinese influenced dishes like this one. It usually comes in a clay pot. It is always one of my favourites.



Ingredients


1. 300 grams medium-sized cleaned prawns

2. 4 coriander roots, crushed

3. 20 peppercorns

4. 4 cloves garlic, smashed

5. 3 pieces of sliced ginger, smashed

6. 2 tablespoons vegetable oil

7. 1 teaspoon sesame oil

8. 2 tablespoons soy sauce

9. 1/2 tablespoon sugar

10.1 tablespoon oyster sauce

11.2 cups mung bean noodles, soaked in hot water and cut into 3-5 inch long

12.1 cup water

13.1/2 teaspoon dark soy sauce (optional for darker color of the mung bean noodle)

* coriander leaves (for garnishing)


Preparations

1. Mix vegetable oil, sesame oil, peppercorns, soy sauce, sugar, water, oyster sauce and mung bean noodle in a big bowl. Stir until all ingredients mixed well.

2. In the bottom of clay-pot, put the coriander roots, ginger, and garlic. Then put the mung bean noodle above bottom layer, and lastly put prawns on top of the mung bean noodle.

3. Bake at the temperature ~ 180 C about 15 minutes or until the prawns are cooked thoroughly (but not less than 10 minutes).

4. Remove from heat and leave it for 5 minutes. Garnish on top with coriander leaves and serve immediately.


Clip cooking..... koong ob woon-sen-Baked prawns and mung bean noodle-กุ้งอบวุ้นเส้น

num prik ong + pak sod-Minced pork withtomato sauce-น้ำพริกอ่อง

This dish looks like a salsa but is actually a meat accompaniment to rice. It is a thick course mince sauce with a strong tomato flavor and lots of spice. The measurements here are for a medium hot dish. Serve it in a shared dish together with Thai rice, your guests should take some of the sauce and mix it into the rice on their plate and eat the rice. This has the effect of diluting the hotness, so don't be too worried about making it spicy!



Ingredients


1. 300 grams minced pork

2. 200 grams cherry tomato

3. 100 grams shallots, chopped

4. 50 grams dried chili, chopped

5. 25 grams minced lemongrass

6. 30 grams shrimp paste

7. 1 teaspoon yellow bean sauce

8. 40 grams minced garlic

9. 1/2 teaspoon salt

10.1 teaspoon sugar

11.30 grams coriander leaves (for garnishing)

* fresh vegetables (cucumber, carrot, cabbage, string bean, etc.)


Preparations


1. In a food processor, add shallots, shrimp paste, garlic (20 grams), yellow bean sauce, chili, lemongrass and 1/2 cup water. Process until all mixed well (fine paste).

2. Heat oil in a wok over medium heat. Add garlic and stir until golen. Then add the paste and stir fry until aromatic.

3. Add pork and stir-fry until cooked thoroughly. Add tomatoes, water, salt and sugar.

4. Keep stirring until the mixture boils. Turn down to low heat and simmer for 20 minutes.

5. Transfer to a serving dish, garnish on top with coriander leaves. Serve with fresh vegetables and steamed rice (or sticky rice).


Clip cooking.....num prik ong + pak sod-Minced pork withtomato sauce-น้ำพริกอ่อง

kai look koey-Sweet and sour eggs-ไข่ลูกเขย

Ingredients


1. 6 chicken or duck eggs, boiled and shelled

2. 3/4 cup tamarind juice

3. 1/4 cup palm sugar (or brown sugar)

4. 1/4 cup fish sauce

5. 1/4 cup of cooking oil

6. 10-15 shallots, sliced thinly

7. coriander leaves (for garnishing)


Preparations


1. Heat oil in a wok, and fry the all eggs until they are beginning to crisp and turn to yellow color. Then put the eggs in a serving plate and put it aside for now

2. Heat oil in a wok and fry the sliced shallots until brown. Be careful not to burn it, then put it in a bowl and put it aside as well.

3. Use the left over oil from eggs and onion. Add palm sugar,tamarind juice and fish sauce. You can taste and add more if you want. However, the original taste should be sweet and sour.

4. Cut fried eggs in half and transfer to a serving dish. Sprinkle with the fried shallots, and pour the sauce over the eggs. Before serving, garnish with fresh coriander leaves on top and serve immediately.


Clip cooking..... kai look koey-Sweet and sour eggs-ไข่ลูกเขย

pad thai koong - STIR-FRIED rice noodel with prawns - ผัดไทยกุ้ง

Pad Thai - Can any other Thai food be more loved worldwide? This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different versions from food cart around the city. In Bangkok, where Pad Thai originated, it is street food that you buy from a food cart; the cook has been making and perfecting it for years, cooking the same dish, day after day.

Ingredients

1. 12 fresh Shrimp

2. 90 gram Dry Rice Noodle (3 - 5 mm)

3. 50 gram Fresh Bean Sprouts

4. 2 tablespoons Chopped (1") Green Onion

5. 6 tablespoons Fish Sauce

6. 6 tablespoons Oyster Sauce

7. 3 teaspoons Vinegar

8. 2 tablespoons Sugar

9. 2 Tablespoons Preserved Turnip

10.2 Tablespoons Crushed Peanuts

11.1 Tablespoon Paprika

12.2 Eggs

13.1 Teaspoon Red Chili (for Spicy lover)

14.1/2 Lemon


Preparations

1. Soak the noodles about 30 minutes in room temperature water.

2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.

3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.


Clip cooking.....pad thai koong - STIR-FRIED rice noodel with prawns - ผัดไทยกุ้ง

larb moo - Ground pork salad - ลาบหมู

Here's a fast an easy recipe for one of Thailand's most beloved dishes, larb moo…or spicy pork salad. This dish originates from Thailand's north east (Isaan) and is traditionally eaten with sticky rice, well garnished with lots of cold vegetables.



Ingredients

1. 350 grams coarsely ground pork

2. 2 tablespoons fresh mint leaves

3. 3 tablespoons lime juice

4. 2 tablespoons fish sauce

5. 2 tablespoons roasted sticky rice powder

6. 3 tablespoons finely chopped spring onion

7. 2 tablespoons coarsely chopped fresh coriander

8. 1 tablespoon coarsely ground dried red chilli

9. 1/2 teaspoon sugar

10.1/2 cup coarsely chopped shallot

11.1 cup water (or chicken stock)

12.2 wedges green cabbage

13.5 green beans, trimmed and halved crosswise


Preparations

1. Heat the water in a saucepan (or small pot). Add ground pork and cook for 2 minutes, tossing often to break up the meat. When cooked, remove the pan from the heat and drain the water.

2. Transfer the cooked pork to a medium bowl. Add the shallot, spring onion, coriander, and most of the mint, reserving a few leaves for a garnish. Add the lime juice, fish sauce, rice powder, chilli, and sugar. Then stir to combine everything well.

3. Before serving, garnish the serving dish with the cabbage, green bean, and mint. Thai people love to eat this dish with sticky rice and fresh vegetables.



Clip cooking..... larb moo - Ground pork salad - ลาบหมู

pad ka-prao kai - Fried chicken with basil leaves - ผัดกระเพราไก่

Ingredients



I just back from wet market this morning. We did't have any breakfast only a cup of coffee this morning before going to market. My daughter so hungry. I should make easy and fast food for lunch. Even we have lot of things in our freeze. I won't do any special food. Because when people hungry they're easy to be angry. I should do "Pad ka-prao mou + khai dow" or fried ground pork with basil leave and fried egg. This is one plate dish. OK. let's see what I need.



1. 450 grams chicken thighs, cut into bite-size pieces

2. 5 cloves garlic, finely chopped

3. 1/2 cup onion, sliced

4. 2 tablespoons vegetable oil

5. 2 teaspoons black soy sauce

6. 2 tablespoons fish sauce

7. 1 cup fresh holy basil

8. 7 chillies, chopped and pounded coarsely

9. Dash of ground white pepper


Preparations

1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.

2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.

3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.

You can add more vegetables such as carrot, string bean, baby corn as extra ingredients.


Clip cooking.....pad ka-prao kai - Fried chicken with basil leaves - ผัดกระเพราไก่

kang keaw wan kai - Green curry with chicken - แกงเขียวหวานไก่

Green curry (Thai: แกงเขียวหวาน, literally sweet green curry) is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry. Green curries tend to be as hot as red curries, both being hotter than panang/padang curries. However, green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries.

Ingredients

1. 1/4 cup green curry paste

2. 350 grams chicken breast or thigh, cut in bite-size pieces

3. 1 1/4 cups coconut milk

4. 1/4 cup thai basil leaves

5. 2 eggplants, cut into small pieces.

6. 1/2 cup chicken stock

7. 2 teaspoons palm sugar

8. 3 tablespoons fish sauce

9. 2 red chilies, sliced diagonally

10.4 kaffir lime leaves


Preparations

1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.

2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.

3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.


Clip cooking.....kang keaw wan kai - Green curry with chicken - แกงเขียวหวานไก่

Tom Yum Kung - ต้มยำกุ้ง

Tom Yum is the most famous of Thai soups, being very popular in Thai restaurants in the US. It is a clear sour soup which is flavored with fresh lemon grass and kaffir lime leaf. The most well-known version uses shrimp (in Thai: goong, koon, kung), but you may also use firm white-flesh fish (see Tom Yum Taleh) or chicken (gy or kai).


Ingredient....

1. Fresh Shrimp 200 grams (about 18 shrimps)
2. Mushrooms 100 grams (about 10-12 mushrooms)
3. 3 limes (3 spoons lime juice)
4. tiny guinea-pepper (as much as you want)
5. 3 red shallots
6. 2 lemon grasses
7. 5 pieces of slided galangal
8. their leaves (4-5)
9. 2 pieces of parsley's root
10. 2 pieces of parsley
11. thai chilli paste
12. fish sauce
13. condensed milk (not sweet,Carnetion is fine!)
14. soup or water boil with Knorr


Let's cook

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve. Serves 3 to 4.


Clip cooking..... Tom Yum Kung - ต้มยำกุ้ง