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


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