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2552-07-31
Kaeng Liang (Spicy Mixed Vegetable Soup With Prawns)
Main Ingredients (For 2 serving) :
- 350 grams prawns, cleaned, shelled, and deveined
- 1 cup babycorn, sliced
- 1 cup any fresh vegetables, cut into well pieces
- 1/2 cup sweet basil leaves
- 4 cups vegetable stock or water
Spice Mixture Ingredients :
- 1 cup babycorn, sliced
- 1 cup any fresh vegetables, cut into well pieces
- 1/2 cup sweet basil leaves
- 4 cups vegetable stock or water
Spice Mixture Ingredients :
- 12 pepper corns
- 12 shallots
- 1 tablespoon shrimp paste
- 1/2 cup dried shrimp
- 2 tablespoon fish sauce
- 12 shallots
- 1 tablespoon shrimp paste
- 1/2 cup dried shrimp
- 2 tablespoon fish sauce
Cooking Method :
1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.
5. Transfer to a serving bowl and serve immediately with hot steamed rice.
2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.
5. Transfer to a serving bowl and serve immediately with hot steamed rice.
Benefits of Kaeng Liang : ***Low fat and low calories. Fibers from vegetables.***
Som Tum (Papaya salad)
Ingredients (For 2 serving) :
- 2 cups shredded green papaya
- 1/2 cup shredded carrot
- 1/2 cup sting bean (cut into 1"long)
- 2 tablespoons fish sauce
- 1 1/2 tablespoons palm sugar
- 3 tablespoons lime juice
- 1/2 cup tomato (wedged)
- 1/3 cup dried shrimps
- 1/4 cup peanuts
- hot chillies
- 5 cloves fresh garlic
Note : regular sugar can be used instead of palm sugar
- 1/2 cup shredded carrot
- 1/2 cup sting bean (cut into 1"long)
- 2 tablespoons fish sauce
- 1 1/2 tablespoons palm sugar
- 3 tablespoons lime juice
- 1/2 cup tomato (wedged)
- 1/3 cup dried shrimps
- 1/4 cup peanuts
- hot chillies
- 5 cloves fresh garlic
Note : regular sugar can be used instead of palm sugar
Cooking Method :
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.
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.
Benefits of Som Tum : ***Low fat and calories. Adequate fibers.***
2552-07-29
Khang Keaw Whan Kai
Khang Keaw Whan Kai (Green Curry with Chicken)
Ingredients (For 2 servings) :
Main ingredients :
- 1/4 cup green curry paste
- 350 grams chicken breast or thigh, cut in bite-size pieces
- 1 1/4 cups coconut milk
- 1/4 cup thai basil leaves
- 2 eggplants, cut into small pieces.
- 1/2 cup chicken stock
- 2 teaspoons palm sugar
- 3 tablespoons fish sauce
- 2 red chilies, sliced diagonally
- 4 kaffir lime leaves
- 1/4 cup green curry paste
- 350 grams chicken breast or thigh, cut in bite-size pieces
- 1 1/4 cups coconut milk
- 1/4 cup thai basil leaves
- 2 eggplants, cut into small pieces.
- 1/2 cup chicken stock
- 2 teaspoons palm sugar
- 3 tablespoons fish sauce
- 2 red chilies, sliced diagonally
- 4 kaffir lime leaves
Green curry paste ingredients :
- 15 large green hot chilies
- 3 shallots, sliced
- 9 cloves garlic
- 1 teaspoon finely sliced galangal
- 1/2 teaspoon finely sliced kaffir lime rind
- 1 teaspoon chopped coriander root
- 5 peppercorns
- 1 teaspoon roasted coriander seeds
- 1 teaspoon roasted cumin
- 1 teaspoon salt
- 1 teaspoon shrimp paste
Cooking Method :
1. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside
2. Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
3. Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.
4. 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.
5. 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.
6. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.
Benefits of Khang Keaw Whan Kai :
***Protein and fat. High fibers from ma-kheua phuang and the chilli paste. ***
Credit : http://www.ezythaicooking.com/, http://www.thaifoodtoworld.com/
Phad Thai
Ingredients (For 2 servings) :
- 12 fresh Shrimp
- 90 gram Dry Rice Noodle (3 - 5 mm)
- 50 gram Fresh Bean Sprouts
- 2 tablespoons Chopped (1") Green Onion
- 6 tablespoons Fish Sauce
- 6 tablespoons Oyster Sauce
- 3 teaspoons Vinegar
- 2 tablespoons Sugar
- 2 Tablespoons Preserved Turnip
- 2 Tablespoons Crushed Peanuts
- 1 Tablespoon Paprika
- 2 Eggs
- 1 Teaspoon Red Chili (for Spicy lover)
- 1/2 Lemon
Cooking Method :
Benefits of Phad Thai :
***High calories, protein, fibers, calcium and phosphorus. ***
Chinese leek leaves : Laxative, reduce cholesterol and blood pressure, protect cancer
Shallot : Relief cold, catarrh
Garlic : Reduce cholesterol, cancer, infection, antifungal
Tamarind juice : Expectorant, tonic, cooling, antiscorbutic
Credit : http://www.ezythaicooking.com/, http://www.thaifoodtoworld.com/
- 12 fresh Shrimp
- 90 gram Dry Rice Noodle (3 - 5 mm)
- 50 gram Fresh Bean Sprouts
- 2 tablespoons Chopped (1") Green Onion
- 6 tablespoons Fish Sauce
- 6 tablespoons Oyster Sauce
- 3 teaspoons Vinegar
- 2 tablespoons Sugar
- 2 Tablespoons Preserved Turnip
- 2 Tablespoons Crushed Peanuts
- 1 Tablespoon Paprika
- 2 Eggs
- 1 Teaspoon Red Chili (for Spicy lover)
- 1/2 Lemon
Cooking Method :
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.
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.
Benefits of Phad Thai :
***High calories, protein, fibers, calcium and phosphorus. ***
Chinese leek leaves : Laxative, reduce cholesterol and blood pressure, protect cancer
Shallot : Relief cold, catarrh
Garlic : Reduce cholesterol, cancer, infection, antifungal
Tamarind juice : Expectorant, tonic, cooling, antiscorbutic
Credit : http://www.ezythaicooking.com/, http://www.thaifoodtoworld.com/
Tom Yum Koong
Tom Yum Koong (Spicy soup prawn)
Ingredients (For 2 servings) :
- 12 medium-size shrimps, deveined
- 10 mushrooms
- 1 stalk of lemon grass (lightly pounded and cut into 2" long)
- 3 lime leaves
- 1 teaspoon of salt
- 2 tablespoons of fishsauce
- 3 tablespoons of lime juice
- 6 hot peppers (pounded lightly)
- 4 cups of water
- 1/2 cup of roughly cut coriander leaves
Cooking Method :
1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.
2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.
3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.
Benefits of Tom Yum Kung :
*** Low fat and low calories. ***
Shallots : Relief cold, catarrh
Dried Chilli : Digestive, laxative, expectorant, cold relief
Kaffir lime leaves : Protect and heal cancer
Lemon grass : Carminative
Lime juice : Eject toxic, stomachic
Credit : http://www.ezythaicooking.com/, http://www.thaifoodtoworld.com/
About Thai Food
Thai Cuisine refers to typical foods, beverages, and cooking styles common to the country of THAILAND in Southeast Asia. Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty, and bitter (optional). Although popularly considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), 
Central, and Southern, each cuisine sharing similar foods or derived from those of neighboring countries. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Laos. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by Teochew people who make up the majority of the Thai Chinese. Such dishes include Jok, Kway teow Rad Na, Khao Kha Moo (also known as Moo Pa-loh) and Khao Mun Gai.
Central, and Southern, each cuisine sharing similar foods or derived from those of neighboring countries. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Laos. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by Teochew people who make up the majority of the Thai Chinese. Such dishes include Jok, Kway teow Rad Na, Khao Kha Moo (also known as Moo Pa-loh) and Khao Mun Gai.
Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.
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