April 12th, 2009
INGREDIENTS :
Vegetable oil 1/3 cup
Garlic, chopped 1 tbsp.
Pressed beancurd, sliced into small pieces 1/4 cup
Prawns, fresh and peeled 6 oz
Chanburi rice linguini, soaked in water and drained 2 cups (packed)
Fish sauce 1 - 2 tbsp.
Coconut sugar 1 - 2 tsp.
Unsalted, toasted peanuts, chopped 2 tbsp.
Thai chili flakes (prik pon) 1 tsp.
White vinegar or tamarind pulp juice 1 - 2 tbsp.
Bean sprouts, roots picked 1 cupGARNISHES :
Omelet julienne 1
Fresh red spur chili peppers, julienne 1 tbsp.
Spring onion, julienne 1 tbsp.
Fresh lime wedges 2
(2 servings)1. For best results, this dish should be cooked in a wok, Prepare all your ingredients in advance and have them ready beside you. Heat up the oil in a wok until almost smoking.
2. Add the chopped garlic and pressed beancurd to the wok. Stirfry until cooked but not browned; add the prawns and stir quickly.
3. Prawns cook very fast so do not over cook them. Once the prawns are slightly white add the flat thin rice noodle from Chanburi province. This noodle has to be soaked in water to make it pliable but not soggy, and drained before use.
4. While stirfrying the noodles, season this dish with fish sauce, coconut sugar, chili flakes and vinegar. The liquid from the prawns and seasoning sauces will make the noodle soft yet ” al dente” . Add peanuts and toss to mix well.
5. Finally add the bean sprouts and quickly toss in the hot wok to warm them up but do not over cook them. Garnish the dish on top with a julienne thin omelet, red spur chili peppers and julienne spring onions with a few fresh bean sprouts and a lime wedge on the side.
Tips
This dish is very famous in Thailand and the world over. It’s a great lunch item and our national pasta dish. Chanburi noodles are easily found in most Asian grocery stores, they come dry packed in a bundle wrapped in plastic. Ask your Thai or Asian grocer for phat thai noodles. Eating and seasoning tips: Westerners usually season their pasta dishes with salt, pepper and parmesan cheese but each phat thai dish is seasoned by the diner with fish sauce for saltiness, sugar for sweetness, lime juice for sourness, chili flakes for spiciness and peanuts for crunchiness.
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Tags: Phat Thai
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December 25th, 2008
INGREDIENTS :
Vegetable oil 3 tbsp.
Chicken or prawns 5 oz.
Fresh mushrooms, sliced 1/2 cup
Asparagus, cut into 2 inch pieces 1/2 cup
Carrots, peeled, sliced and blanched 1/2 cup
Cauliflower, cut into small flowerettes 1/2 cup
Garlic, chopped 2 tbsp.
Sugar 1/2 tbsp.
Fish Sauce 2 tbsp.
Water 3 tbsp.
(2 servings)1. Heat oil in a saute pan or wok. Add garlic, chicken or prawns and fry until almost golden.
2. Add cauliflower, water, mushrooms, then stirfry until cauliflower is almost done.
3. Add asparagus, carrots and season with sugar and fish sauce. Stir to mix well and serve on a plate. (You can use other kinds of vegetables if available.)
Tips
This dish is another favorite with most tourists because it is simple yet very tasty and mild. This usually accompanies main dishes that are eaten with rice.
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December 12th, 2008
INGREDIENTS :
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Coconut milk 1/2 cup
Red curry paste, (Kaeng phet curry paste) 2 tbsp.
Egg 1 whole
Fish sauce 1 tbsp.
Sugar 1 - 2 tsp.
Salmon fillet, sliced 5 oz.
Sweet basil leaves, (bai horapha) 1/4 cup
(Makes 1 banana leaf cup. / 1 serving)1. Mix the curry paste and the coconut milk together in a bowl until you have a smooth mixture.
2. Add egg and blend in well. Season this mixture with fish sauce and sugar. Mix this into a batter, and add pieces of salmon which have been sliced. This process is very much like making a custard or batter for quiche.
3. Prepare a baking dish and line the bottom of the dish with fresh basil leaves and spoon the batter and fish pieces into the dish. Steam or bake in bain-marie until done. lt takes about 30 - 40 minutes depending on the size and depth of the container. To test that the custard is done, insert a skewer into the center of the custard. If it comes out clean, the custard is done.
Tips
Substitutions : lt may be difficult to find fresh Thai basil, so please use fresh local basil or even fresh green leaf lettuce or spinach or kale. When buying Thai curry paste which comes either in a can or vacuum packed in a plastic container, read the label carefully to check that you are getting the correct type of curry paste.
Thai main dishes are usually eaten with plain steamed rice. If you eat some of these dishes by themselves the flavors may be too strong.
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Tags: HO MOK PLA SALMON, Salmon Souffle in Banana Leaf Cup
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November 12th, 2008
INGREDIENTS :
Eggs, beaten 3 whole
Spring onion chopped 1 tbsp.
Shallots, peeled and sliced thin 2 tbsp.
Pork, ground 3 oz.
Fish sauce 1 tbsp.
White pepper, ground 1 tsp.
Vegetable oil for cooking 1/2 cup
(1 servings)1. In a mixing bowl, beat together 3 whole eggs.
2. Add spring onions, shallots, fish sauce and ground white pepper.
3. Beat this mixture well and add ground pork and beat the mixture again to evenly distribute the pork in the egg.
4. Set a frying pan or wok on the stove ; add vegetable oil and heat the oil up until almost smoking.
5. Pour the egg mixture into the hot pan and tilt the pan to spread the mixture evenly over the bottom of the pan. Reduce heat to medium and fry the egg until golden brown, then turn to cook the other side. The fat from the pork will seep out from the omelet to give the egg a golden brown color and a wonderful smell. Cook this omelet longer than normal to allow the pork to cook through. Serve piping hot with Thai chilisauce (sri-racha).
Tips
This Thai omelet is another staple in the Thai diet. Sometimes eaten with steamed rice and chili sauce, as a quick lunch or snack or as an accompanying main dish together with curries or dips.
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Tags: KHAI CHIAO MU SAP, Minced Pork Omelet
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October 25th, 2008
INGREDIENTS : The stuffing
Ground pork 5 oz.
Crab meat 4 oz.
Garlic, chopped 1 tbsp.
Onion, chopped1 1/2 tbsp.
Spring onion, chopped1 1/2 tbsp.
Egg 1 whole
Fish sauce 1 tbsp.
White pepper, ground 1 tsp.INGREDIENTS : The Shells
Crab shells 2
Egg 1 whole
Vegetable oil for frying 2 cups
(2-4 servings)1. In a bowl, mix together all the stuffing ingredients but not to the point where the mixture becomes a sticky ball of paste.
2. Stuff the crab shells with this mixture. If you do not empty crab shells, you can use large scallop shells and pack the stuffing in tightly.
3. Steam these stuffed shells in a steamer until done (20 minutes). Lift the shells from the steamer and let cool.
4. Pour excess juice off the shells. Heat oil in a wok or frying pan. Dip the whole shells in beaten whole egg to cover then fry the whole shells face down first until golden brown then turn to finish the other side. This frying process is merely to give the stuffed shells color and heat.
5. Serve hot.
Tips
Thais eat meals in a totally different way from Westerners. Many main dishes are served at the same time at the center of the table and are eaten with rice. Everyone shares all the dishes.
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Tags: PU CHA, Stuffed Crab Shells
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September 30th, 2008
INGREDIENTS :
Vegetable oil 4 tbsp.
Chicken breast meat , sliced 8 oz.
Onion, peeled and sliced from stem to blossom 1
Young ginger, julienne 1/2 cup
Woodear mushrooms, soaked in water, rough cut 1 cup
Spring onions, cut into 1 inch pieces1/2 cup
Red spur chili peppers, sliced length wise 1
Green spur chili peppers, sliced length wise 2
Sugar 1 tsp.
Fish sauce 2 tbsp.
(4 servings)1. Heat oil in a pan and as soon as it’s hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.
2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.
3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.
Tips
This dish is to be eaten with rice and represents a Chinese influence in Thai cuisine. Usually a favorite of tourists who find this dish delicate and mild.
Woodear mushrooms are sold in most Asian grocery stores and have different names such as black or white fungus. They both have to be rehydrated before use.
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Tags: KAI PHAT KHING, Stirfried Chicken with Ginger
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September 11th, 2008
INGREDIENTS :
Left over rice, at room temperature 1 1/2 cup
Vegetable oil 1/2 cup
Egg 1 whole
Spring onions, chopped 6
Fish sauce 2 - 3 tbsp.
Ground white pepper 1 tbsp.
(1 servings)1. Heat oil in a wok or saute pan. While the oil is heating, beat the egg in a bowl.
2. Add the beaten eggs to the hot oil and scramble to a soft scramble stage by stirring constantly.
3. Add cold (left over) rice to the wok or saute pan and stirfry to heat up the rice and spread the scrambled egg evenly over the rice.
4. Once the rice is hot, add chopped spring onions. Toss and season with fish sauce and pepper. Serve this fried rice with sliced cucumber and spring onions. This dish usually accompanies other main dishes which are eaten Thai style.
Tips
Fried rice tastes better when the rice kernels are allowed to scorch a little at the bottom or the side of the wok or pan. This gives the rice a toasted flavor and is very tasty. At all times use a high heat when making fried rice.
Do not use freshly cooked rice for fried rice because it will be too soggy as it has too much moisture.
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Tags: Egg Fried Rice, KHAO PHAT KHAI
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August 12th, 2008
INGREDIENTS :
Left over rice, at room temperature 1 1/2 cup
Vegetable oil 1/4 cup
Garlic, chopped 3 tbsp.
Egg 1 whole
Spring onions, chopped 6
Butter 1 tbsp.
Japanese soy sauce 3 tbsp.
Salt/pepperTo taste
(1 servings)1. Heat oil in a wok or large frying pan. Add chopped garlic and stirfry until almost golden.
2. Add rice to the frying pan and stirfry rice until hot and well mixed.
3. Create space at the center of the pan. Add butter to the space and when melted, crack an egg into the space and scramble it. Mix the rice with the egg and stirfry to evenly distribute the egg.
4. Add Japanese soy, salt and pepper to season. Before serving the fried rice, add the chopped green onions and mix together. Serve hot as a side dish to accompany the main courses.
Tips
This dish is also an import but very popular and very familiar with most visitors to Thailand. lt is important to use left over rice to make fried rice or else your rice will be soggy. It’s avery good way to use left over rice.
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Tags: Garlic Fried Rice, KHAO PHAT KRATIEM
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August 8th, 2008
INGREDIENTS :
Vegetable oil 2 tbsp.
Kaeng khua curry paste 2 tbsp.
Coconut milk 1/2 to 1 cup
Prawns or shrimps, fresh and peeled 1 lb.
Fish sauce1 - 2 tbsp.
Sugar 1 - 2 tsp.
Pineapple, peeled and cubed 1/2 cup
(1 - 2 servings)1. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the kaeng khua curry paste to the oil. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.
2. Cook the paste for 5 minutes over a low to medium heat. Add coconut milk and blend well. Bring the sauce back to a boil.
3. Once the curry sauce is boiling, add the prawns and quickly season the curry with fish sauce and sugar. When the prawns are almost cooked, add the pineapple and mix well. The curry should be fairly thick, almost the same consistency of white sauce. Spoon this curry into a bowl and serve with rice.
Tips
This dish does not take long to cook and the main characteristic of this curry is that it does not have very much sauce. The sauce is fairly thick and creamy. If you are unable to find kaeng khua curry paste, red curry paste is a good substitute.
Should your curry be too runny when finished, spoon out the prawns and pineapple and cook the curry sauce until thick, Cream can be used to replace coconut milk but you will not get the coconut aroma in your curry. Again this dish should be eaten with steamed rice or crusty French bread.
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Tags: KAENG KHUA SAPPAROT, Prawn Curry with Pineapple
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July 21st, 2008
INGREDIENTS :
Vegetable oil 1/4 cup
Fresh yellow spur chili peppers 2 tbsp.
Garlic, peeled and chopped 2 tbsp.
Onion, peeled and sliced 1/4 cup
Chicken, beef or pork, ground 8 oz.
Phat thai noodles, soaked and drained 2 cups
Fish sauce 1 - 2 tbsp.
Granulated sugar 1 - 2 tsp.
Oyster sauce 1 tbsp.
Sweet basil leaves (bai horapha) 1/2 cup
(4 servings)1. Pound together yellow spur chili peppers and garlic into a paste. If you do not have a pestle and mortar, you can use a food processor or a blender.
2. Place a large frying pan or wok on the stove and heat up the oil until almost smoking. Add the chili and garlic paste and fry quickly. Before the paste browns add onion.
3. Allow the onion to cook slightly, add the ground meat and stirfry, stirring constantly.
4. Add the noodles to the pan. You can use pasta such as cooked spaghetti or linguini as a substitute. Toss and mix well in the pan and season with fish sauce, sugar and oyster sauce.
5. When the noodles are well seasoned and have an almost uniform color, add the fresh basil leaves, toss and mix. Serve immediately.
Tips
Substitution: This dish can easily be made with pasta that you have available in your kitchen. All you need to do is cook the pasta “al dente”, plunge it in cold water, drain and set aside to stirfry.
This dish is also a lunch favorite amongst Thais. It is a complete meal in itself with ingredients from all the food groups.
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