Thai people are so lucky that they can taste a great variety of foods mixed up with herbal plants that bring them to be well know all over the world like "Tom-Yam-Goong" Thai foods are also believed to be medicinal in themselves with sweet scent permeated from herbal plants after being cooked.
     We try to keep the information without any adaptation from the olden days especially when it comes to the procedure of preparation and traditional cuisine. You can be sure that you would get the right information from many experts in the field.
     With our careful effort in carrying out the whole precess including photography and art work, we are hopeful that you will find the blog satisfactory and worthwhile.
     We further believe that it should be a treasure for Thais and foreigners who are enthusiastic about the art of cuisine.
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Friday, February 29, 2008

Fish Ball deep fried [Tod-Mun-Pla-Gry] (ทอดมันปลากราย)

Fish Ball deep fried


1. Clown knife fish 2 cups
2. Kaffir lime leaves minced finely 2 tablespoons
3. Fish sauce 2 tablespoons
4. Egg 1 pieces
5. Vegetable oil 1 bottle

Curry paste recipes for mixing with fish ball

1. Dired big red chili, deseeded, soaked 7 pieces

2. Red shallot peeled 2 tablespoons

3. Garlic cloves peeled 2 tablespoons

4. Lemon grass thinly minced 1 pieces

5. Galanga cut into oval shape 3 pieces

6. Kaffir lime skin minced thinly 1 teaspoon

7. Cilantro root cut 1 tabespoon

8. Pepper 1/2 teaspoon
9. Shrimp paste wrapped by banana leaves and slightly over heaten 1 teaspoon

Dipping Ingredients

1. Vinegar 1/2 cup

2. Sugar 3/4 cup

3. Fine salt 1 tablespoon

4. Red-Green chili blended finely 2 tablespoons

5. Cucumber sliced thinly 1/2 cup

6. Cilantro 1 pieces


1. To grind all curry recipes finely until well combined.

2. Mix fish meat with curry paste, egg, fish sauce, sliced kaffir lime leave and thresh all mixture about 10-15 minutes until well combined and sticky.

3. Shape into well round piece, deep fried over medium heat until turned in yellow side, remove, and drain.

Papaya Salad [Som-Tum-Tha] (ส้มตำไทย)

Papaya Salad


1. Green papaya chopped, sliced 1 cup

2. Fresh bird chili 3-8 pieces

3. Plump tomato cut into half 2 pieces

4. Green Beans cut into 1' length 1 pieces

5. Garlic (small cloves) 1 teaspoon

6. Dried shrimp 1 tablespoon

7. Peanut roasted, peeled 1 tablespoons

8. Fish sauce 1 tablespoon

9. Lemon juice 2 tablespoons

10. Plam sugar 3 teaspoons


1. Crush slightly chilies and garlic.

2. Add green beans, plump tomato, and peanut and crush them until well mixed.

3. Taste by plam sugar, lemon juice, fish sauce.

4. Add papaya, dried shrimp and crush them until well mixed. Remove to the plate for serve. Sprinkle with peanut.

5. Serve along with fresh vegetables such as cabbage, Beans Chinese water spinach

Fried rice noodle with shrimp [Pad-Thai-Grung-Sod] (ผัดไทยกุ้งสด)

Fried rice noodle with shrimp


1. Rice noodle 300 grams

2. Shrimp peeled, deveined 15 pieces

3. Duck eggs 3 pieces

4. White radish chopped 1/4 cup

5. Tofu cut into small pieces, crispy dried 1 cup

6. Garlic chopped 1 tablespoon

7. Red shallots shopped 1/4 cup

8. Bean sprouts 2 cup

9. Spring onion 1/2 cup

10. Roasted peanut ground 3 tablespoons

11. Dried chili blended 1 tablespoon

12. Bean sprouts, spring onion, blossom banana flower, lotus leave or fresh vegetables. Lemon cut into small portion.

Recipes for seasoning sauce

1. Fish sauce 1/2 cup

2. Palm sugar 1/2 cup

3. Tomarind juice 1/2 cup


1. Mix palm sugar, fish sauce, and tamarind juice until well combined.

2. Heat oil into the skillet, add garlic and shallots. Stir-fry until aromatic.

3. Add shrimp and stir fry until cooked. Put the prepared seasoning sauce and rice noodle. Stir-fry agian until noodle soft and dry.

4. Set fried noodle aside of skillet, beat egg into skillet and stir-fry until cooked, add some amount of oil. Then, stir-fry noodle with eggs until well combined.

5. Put white reddish, tofu, bean sprouts, spring onions and serve. Remove sprinkle with dried chili, roasted peanut and along with fresh vegetable, cut lemon and ready to serve.

Wednesday, February 27, 2008

Rice noodles fried with coconut milk [Mee-Ka-ti ] (หมี่กะทิ)

Coconut thin Rice Noodles


1. Rice noodle soaked until tender and drained well 500 grams

2. Ready made Coconut milk (500 grams) 4 boxes

3. Shrimp peeled, headed in, deveined 1 cup

4. Yellow tofu cut into small pieces 2 pieces

5. White bean paste Coarsel pounded 1/4 cup

6. Dried chili blended 1 tablespoon

7. Red shallot chopped 2 cups

8. Garlic chopped 1 1/2 tablespoons

9. Lemon juice 3 pieces

10. Tamarind juice concentrated 2 tablespoons

11. White sugar 1/4 cup

12. Fish sauce 1/4 cup

13. Bean sprout ended cutting 500 grams

14. Tomato sauce 1/4 cup

15. Lotus leaves, lilaceous, banana blossom, lemon, yellow-red chili


1. Soak rice noodles until tender and drain well.

2. Over medium heat 1 1/2 cups of coconut milk become slightly creamy, add shallots and fry until cooked and aromatic. Add shrimp, 1/2 cups of coconut milk and stir-fry until cooked. Add dried chili, White bean paste, tofu, sugar, fish sauce, tamarind juice to taste and fry through until concentrated. Transfer to bowl for toping the noodle.

3. Stews 2 cups of coconut milk down until creamy, add tomato sauce and stir well combined, put rice noodle and stir-fry until well combined. Add bean sprouts and lilaceous, stir-fry until well cooked. Top cooked noodke with prepared ingredients. Sprinkle noodle with yellow and red chili when serve with fresh vegetables.

Sea Food Spicy Soup [Poh-Tag] (โป๊ะแตก)

Sea Food Spicy Soup


1. Spider crab, shelled out, cut into pieces 1 piece

2. Squid cut into oval shape or sliced 1/2 cup

3. Sea Mussel, shelled 6 pieces

4. Shrimp, peeled, deveined 7 pieces

5. Sea bass, cut into well pieces 1/2 cup

6. Lemon grass beaten slightly, 2 inches length cut 2 pieces

7. Basil leaves 1/2 cup

8. Kaffir lime leaves, picked, torn coarsely 5 leaves

9. Bird-shit chili beaten coarsely 15 pieces

10. Galanga cut into oval shape 8 pieces

11. Lemon juice 3-5 tablespoons

12. Fish sauce 3-5 tablespoons

13. Pure water 4 cups


1. Heat soup into pot over medium heat, add galanga, kaffir lime leaves, lemon grass, and heat until boiling.

2. Add spider crab, sea bass, mussels, squid, and shrimp. Wait until heat again not stir.

3. Season with lemon juice, fish sauce, bird-shit chili. Place basil leave and remove to serv immediately.

Fried deep Crab meat [Poo-Ja] (ปูจ๋า)

Fried deep Crab meat


1. Crab meat 1 cup

2. Pork chopped finely 1/2 cup

3. Shrimp chopped 1/2 cup

4. Egg 2 pieces

5. Salt powder 1/4 teaspoon

6. Soya sauce 2 teaspoons

7. Cilantro root 1 teaspoon

8. Garlic 1 teaspoon

9. Pepper 1/2 teaspoon

10. Cilantro and red chili shredded 1/4 teaspoon

11. Bread crumbs 1 cup

12. Raw salted egg (Only yolk) 1 piece

13. Chili sauce 1/2 cup


1. Grind cilantro root, garlic, and pepper until well blended. Add pork, shrimp, crab meat, and beaten egg until mixed well, add salt and soya bean sauce to taste.

2. Fill prepared meat up into crab shell, put yolk into and place firmly, then keep them cool 10 minutes in refrigerator. Later, take them into steam utensil over high heat until well cooking . Remove and set aside.

3. Break egg into bowl and entirely dip prepared crabmeat. Then, overlay breadcrumbs.

4. Heat the oil for deep-frying over moderate heat. Deep fry by facing down crab meat into hot oil until turned yellow. Remove and drain.
5. Decorate by cilantro and red chili. Serve along chili sauce.

Chinese Fondue [Su-Ki] (สุกี้)

Chinese Fondue


1. Shrimp 200 grams

2. Fresh squid out diagonally into pieces 200 grams

3. Preserved (Pickle) squid diagonally faced, cut into pieces 150 grams

4. Egg 3 pieces

5. White Chinese cabbage 50 grams

6. Celery 50 grams

7. Creeper vegetable 50 grams

8. Mushroom 50 grams

9. Chicken clear soup 6 cups

10. White radish 150 grams

11. Fragrant mushroom 5 pieces

12. Soya bean sauce 1/4 cup

13. Salt 1 teaspoon

Dipping sauce recipes

1. Chili sauce 1 teaspoon

2. Oyster sauce 1/4 cup

3. Sesame oil 1/4 cup

4. Sugar 1/4 cup

5. Salt 1 teaspoon

6. White sesame roasted 1/4 cup

7. Garlic chopped 1/4 cup

8. Bird shit chili chopped 1/4 cup

9. Cilantro chopped coarsely 1/4 cup

10. Lemon juice (if favor on sour teste)


1. For preparing the dipping sauce, mix chili sauce with oyster sauce, sesame oil, sugar and salt, Boil them over heat until reduece to thick sauce, remove, top with garlic, chili, cilantro, lemon juice white sesame.

2. Heat soup until boiling, add white radish, season with salt and Soya bean sauce.

3. Heat water until boiling, scald all meats, vegetables until well-done, drain, remove them into bowl, Put clear soup into. Serve with dipping sauce.

Fried sea mussel [Hoy-Tod] (หอยทอด)

Fried sea mussel


1. Mussel 500 grams

2. Eggs 5 pieces

3. Rice Flour 1 1/4 cups

4. Arrowroot flour 1/4 cup

5. Salt 1 teaspoon

6. Lime-Liquid 1 1/2 cups

7. Bean sprouts 500 grams

8. Onion and cilantro leaves 1/2 cup

9. Pepper powder 1 teaspoon

10. Fish sauce 2 tablespoons

11. Garlic chopped 2 teaspoons

12. Chili sauce 1/2 tablespoon

13. Vegetable oil


1. Mix rice flour and Arrowroot flour, add sour, drop some water weaken base, mix all until well combined.

2. Heat oil into the saucepan over medium heat. Put 3/4 cup of prepared flour into small bowl, add mussel and stir well. Fry into the saucepan over heat until formed as one piece.

3. Break eggs over, spread, fry until turned yellow, cut into piece, top with onion and cilantro leaves.

4. Stir-fry chopped garlic until turned yellow, add bean sprouts, season with fish sauce, stir-fry until cooked, add prepared mussel and stir-fry until well combined. Warm serve with chili sauce.

Tuesday, February 26, 2008

Sweet and Sour sauce fried with Prawn [Pad-Priow-Wahn-Krung] (ผัดเปรี้ยวหวานกุ้ง)

Sweet and Sour sauce fried with Prawn


1. Prawn peeled, headed in, deveined 5 pieces

2. Paprika cut lengthwise 1/2 cup

3. Onion leaves cut into 1 1/2 inch. Length 1/4 cup

4. Onion cut into well pieces 1/2 cup

5. Cucumber cut into well pieces 1/2 cup

6. Plum tomatoes half-ripe 1 cup

7. Pepper powder 1/2 tablespoon

8. Soya bean sauce 2 tablespoons

9. Vinegar 1 tablespoon

10. White sugar 2 tablespoons

11. Vegetable oil

12. Tomato sauce 1/2 cup


1. Heat oil in the skillet over heat, stir-fry onion well done,
adds cucumber, paprika, prawn and stir-fry until cooked.

2. Season by Soya bean sauce, suger, tomato sauce, pepper powder,
drop some water and stir. Add plum tomatoes, green onion and stir-fry until well combined. Ready to serve.

Banana Blossom Flowers Salad [Yum-Hua-Pree] (ยำหัวปลี)

Banana Blossom Flowers Salad


1. Banana blossom flower 3 pieces

2. Shrimp 200 grams

3. Chicken meat only breast part, boiled cooking, torn into small pieces 1/2 cup

4. Red shallot, thinly sliced, fried until yellow 2 tablespoons

5. Coconut meat scraped, roasted until yellow 100 grams

6. Red chili cut finely 3-5 pieces

7. Lettuce, Cilantro (for decorative)

Salad juice recipes

1. Palm sugar 1 tablespoon

2. Fish sauce 1 tablespoon

3. Lemon juice 1 tablespoon

4. Black shrimp paste 2 tablespoons


1. Grill banana blossom flower until cooked, peel outer shell.

2. Mix all salad juice recipes until well combined.

3. Tear grilled banana blossom flower into small pieces, add chicken meat, shrimp, roasted coconut meat, shallot, chili and stir them until well combined. Add salad juice, mix well, sprinkle with cilantro, serve with lettuce.

Fried chicken with basil leaves [Pad-Grapau-Gai] (ผัดกระเพราะไก่)

Fried chicken with basil leaves


1. Chicken meat 1/2 kilogram

2. Small birs shit chilis 45 pieces

3. Brandy 1 1/2 tablespoons

4. Garlic 2 tablespoons

5. Yellow chili 8 peices

6. Basil leaves 2 cups

7. Vegetable oil

8. Fish sauce 4 tablespoons

9. Sugar 1 tablespoon


1. Grind chili with garlic just coarsely.

2. Heat oil into the skillet just to heat, add prepared chili, stir-fry until aromatic. Add chicken meat and stir-fry until well combined.

3. Season with fish sauce, suger, and brandy and until cooked. Add yellow chili, basil leaves and stir-fry well. Remove and serve while warm.

Monday, February 25, 2008

Plump Tomato Dipping [Num-Prik-Oong] (น้ำพริกอ่อง)

Plump Tomato Dipping


1. Pork chopped 2 grams

2. Plum tomato 12 pieces

3. Red shallot 12 pieces

4. Garlic 15 cloves

5. Salt 1 1/2 teaspoons

6. Lemon grass to slice 3 tablespoons

7. White bean paste 1 teaspoon

8. Vegetable oil

9. Cilantro

10. Shrimp paste 1/2 tablespoon

11. Dried chili 9 pieces


1. Soak dried chili into water, squeeze until dry, grind with a little bit of salt.

2. Add 5 clovers of garlic, 3 cloves of red shallots, 1/2 tablespoon of shrimp paste.

3. Cut plump tomato into thin pieces, slice left over red shallots into oval shape.

4. Crush peeled garlic, Heat oil into the skillte, fry red shallot and garlic in oil until yellow turned, remove and set aside.

5. Heat oil into the skillte, add prepared chili paste and stir-fry unit aromatic, add chopped pork and cut plump tomato, stir-fry, taste with 2 tablespoons of fish sauce. Ready to serve.

Spicy soup with prawn and lemon grass [Tom-Yam-Grung] (ต้มยำกุ้ง)

Spicy soup with prawn and lemon grass


1. Prawn 3 pieces

2. Galangal cut into oval 5 pieces

3. Lemon grass crushed, cut into 2 inches length 2 pieces

4. Red-Green bird shit chili, crushed 15 pieces

5. Kaffir lime leave torn coarsely 5 leaves

6. Plum tomato cut half 3 pieces

7. Champignon mushroom cut half 5 leaves

8. Lemon juice 1 1/2 pieces

9. Fish sauce 3 tablespoons

10. Milk 1/2 cup

11. Black shrimp paste 3 tablespoons

12. Cilantro leaves for sprinkle

13. Clear soup 3 cups


1. Boil clear soup, add galangal, lemon grass. Heat just to boil, add prawn.

2. Add mushroom, plum tomato. Season with black shrimp paste, fish sauce, lemon juice.

3. Add milk, bird shit chili, and kaffir lime leave. Sprinkle with cilantro leaves.

Rice Paste with Braised Beef [Guay-Jub-Neua-Tun] (ก๋วยจั๊บเนื้อตุ๋น)

Rice Paste with Braised Beef


1. Large size rice paste 500 grams

2. Beef mixed fat paritly (only calf) cut into 1x1 inches 1 kilogram

3. Star anise 3 pieces

4. Cinnamon 1 cm. length 1 piece

5. Cilantro root 5 pieces

6. Seasoning sauce 1/4 cup

7. Soybean sauce 1/2 cup

8. Brown sweet sauce 1/2 cup

9. Chinese five spice (Aniseed star powder) 1 teaspoon

10. Salt 1 tablespoon

11. Pepper (in piece) 1 teaspoon

12. Garlic chopped coarsely 1 1/2 tablespoons

13. White suger 3 tablespoons

14. Cilantro leaves and fresh green onion cut coarsely. Pepper blended finely, chili pickled by vinegar Clear soup 10 cups


1. Clean rice paste, boil them into water until tender, take rice paste into cool water, Set aside.

2. Heat water just to boiling, put all ingredients, heat through until boiling, dip bubble out while slowly heating. Simmer until beef tender.

3. Place rice paste into serve bowl, take soup with beef on prepared rice paste, and sprinkle with cilantro leaves, green onion and blended pepper. Serve with pickled chili if preferable more taste.

Spring roll [Po-Pea-Tod] (เปาะเปี๊ยะทอด)

Spring roll


1. Srping roll skins 500 grams

2. Noddle jelly 100 grams

3. Crabmeat token out of shell

4. Chicken breast chopped 2 cup

5. Mushroom soaked and shredded 5 pieces

6. Bamboo shoots shredded 1 cup

7. Chinese cabbage shredded 1 cup

8. Garlic 1 teaspoon

9. Cilantro root 1 teaspoon

10. Pepper 1/2 teaspoon

11. Suger 1 tablespoon

12. Soya sauce 2 tablespoons

13. Fish sauce 1 tablespoon

14. Cornstarch stirred into water and over heated until sticky 3 tablespoons

15. Vegetable oil 1 bottle

Dipping Sauce Recipes

1. White vinegar 1 cup

2. Suger 1 1/2 cups

3. Salt power 2 tablespoons

4. Red chili blended well 1/2 tablespoon

5. Garlic blended well 1/2 tablespoon


1. Grind cilantro root, garlic and pepper well. Then stir-fry them over heated oil until aromatic smell. Add chicken and stir again until well cooked. Place noodle jelly, mushroom, bamboo shoots, cabbage, crabmeat and stir-fry them until well combined.

2. Season with fish sauce, Soya sauce, sugar as favorite. Remove and set aside for cool.

3. Place sprint roll skin on flat area, spoon perpared filling in the middle, spread the filling horizontally, fold the left-right corner, the bottom corner and roll upward until into sausage shape.

4. Heat oil into work for deep-frying, place spring rolls and fry until turned into yellow. Remove and drain from oil. Serve with dipping sauce.

5. Mix vinegar, suger and salt well. Simmer over heat until sticky. Remove, and add chilli, garlic. Stir well for ready dipping sauce.

Grilled Beef Salad [Yum-Neua] (ยำเนื้อ)

Grilled Beef Salad


1. Beef-tenderloin 1/2 kilogram

2. Cucumber cut slightly and diagonally 3-4 pieces

3. Big Tomato cut into section 5-6 pieces

4. Big Onion cut slightly 1 pieces

5. Mint leaves 1 cup

6. Onion leaves, cilanto leaves 2-3 pieces

7. Cilantro root 2 teaspoons

8. Garlic 1 teaspoon

9. Papper 1/2 teaspoon

10. Brandy 2 tablespoons

11. Soya sauce 2 tablespoons

12. Fish sauce 3 tablespoons

13. Lemon juice 2 1/2 tablespoons

14. Sugar 1/2 tablespoon

15. Thai bird chilies crushed 1 1/2 tablespoons


1. Finely grind cilantro root, garlic, and papper.

2. Place beef into blow, add Saya sauce, brandy, ground recipes from first step, Mix all until well combine and set aside 1-2 hrs.

3. Grill prepared beef over heat at light temperature untill well done. Slice cut grilled beef thinly.

4. For preparing salad sauce, mix well fish sauce, lemon juice, suger and chilies.

5. In the bowl place grill beef, add cucumber, tomato, onion, onion leave and salad sauce, Stir all until well combined, Remove and sprinkle with cilanto leaves and mint leaves for serve.

Sunday, February 24, 2008

Thai white mushroom salad [Yum-Hed-Fang] (ยำเห็ดฟาง)

Thai white mushroom salad


1. Mushroom peeled, cleaned 250 grams

2. Shrimp peeled, headed in, deveined 100 grams

3. Lemon grass minced 1/2 cup

4. Kaffir lime leaves minced 1 tablespoon

5. Mint 1 cup

6. Black chili paste 2 tablespoons

7. Lemon juice 2 1/2 tablespoons

8. White sugar 2 teaspoons

9. Fish sauce 2 tablespoons


1. To scald mushroom, shrimp in to hot water until cooked well, remove, set aside.

2. Stir together black chili paste, lemon juice, sugar, fish sauce until combined well as salad juice.

3. Mix well mushroom, shrimp, lemon grass, and kaffir lime with salad juice, Sprinkle with mints.

Thursday, February 21, 2008

Shrimp Paste Dipping [Num-Prik-Kabi] (น้ำพริกกะปิ)

Shrimp Paste Dipping

1. Shrimp paste wrapped by banana leaf, grilled 1 Tablespoon

2. Garlic peeled 1 Teaspoon

3. Red-Green bird shit chili 6 Pieces

4. Lemon juice 2-3 Tablespoons

5. Paim sugar 1 Tablespoon

6. Baby green eggplant 10 Pieces

7. Solanum ferox, sliced thiny 1 Pieces


1. To grind coarsel chili, garlic, add shrimp paste, grind all until well combined.

2. Taste with sugar, lemon juice, fish sauce and grind all until well combined.

3. Add beatem coarsely baby green eggplant, solanum ferox, remove to small bowl and serve with deep fried mackerel fish, omelet, fresh licorice, vegetables,