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