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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Thursday, March 20, 2008

Noodle Jelly Salad [Yum-Wun-Saen] (ยำวุ้นเส้น)

Noodle Jelly Salad


1. Noodle jelly 130 grams

2. Shrimp peeled, deveined 200 grams

3. Pork chopped, well cooked 80 grams

4. Jelly Mushroom 1/2 cup

5. Peanut roasted 1/2 cup

6. Lettuce (for decorative) 1 piece

7. Bird chit beaten slightly 20 pieces

8. Fresh green onion leaves, cilantro, and cellery mixed 1 piece each

Salad juice recipes

1. Fish sauce 3 tablespoons

2. White sugar 2 teaspoons

3. Lemon juice 3 teaspoons


1. Soak noodle jelly until soft and drained, scald in boiling water until soft, remove into cold water, set for a while, and drained.

2 Heat water until boiling, scald shrimp and mushroom until cooked, set aside.

3. Mix all salad juice until well combined.

4. Mix noodle jelly, shrimp, mushroom, salad juice until welll combined. Sprinkle with peanut, green onion leave, cilantro. Serve with fresh vegetables.

Monday, March 10, 2008

Grill Beef with spicy salad [Num-Tuk-Nuea] (น้ำตกเนื้อ)

Grill Beef with spicy salad


1. Beef with fat part 500 grams

2. Salt 1 teaspoon

3. Rice roasted, blended finely (sticky rice preferable) 5 tablespoons

4. Dry bird-chit chili roasted, blended 2 tablespoons

5. Fish sauce 5 1/2 tablespoons

6. Red shallot peeled, sliced slightly 1/4 cup

7. Lemon juice 5 tablespoons

8. Sugar 1 1/2 teaspoon

9. Onion leave minced

10. Mint

11. Green beans, cucumber, chinese water spinach, cabbage


1. Slice beef into 1 inch thickness, mix salt well, and grill over light to moderate heat until medium cooked.

2. Put red shallot, taste with roasted rice, blended chili, fish sauce, and lemon juice.

3. Sprinkle with onion leave, mint. Serve with Chinese water spinach, cabbage, Green beans.

Red curry with roasted duck [Keang-Phed-Bhed-Yang] (แกงเผ็ดเป็ดย่าง)

Red curry with roasted duck


1. Roasted duck only meat section cut into well piece 1 piece

2. Curry paste ready made 300 grams

3. Plum tomato took off stem 15 pieces

4. Zalacca wallichiana 3 pieces

5. Green-Red-Yellow chili cut diagonaally 5 pieces

6. Basil leave 1 cup

7. Kaffir lime leaves minced (possible to cut coarsely) 5 leaves

8. Fish sauce 2 tablespoons

9. Palm sugar 2 tablespoons

10. Coconut milk ready made (500 grams) 2 box

Recipes of curry paste for fresh made

1. Big dried red chili deseeded, soaked 8-9 pieces

2. Galangal minced 1/2 teaspoon

3. Lemon grass minced 2 tablespoons

4. Red shallots minced 2 tablespoons

5. Garlic chopped 1 1/2 tablespoons

6. Kaffir skin minced 1 teaspoon

7. Cilantro seeds, cumin roasted 2 tablespoons

8. Shrimp paste grilled 1 teaspoon

9. Salt 1 teaspoon


1. Grind all curry recipes until well combined. Set aside.

2. Heat 1/2 box of coconut milk in the skillet and simmer until fatty cream. Add curry paste and stir-fry until aromatic.

3. Add the leftover coconut milk, boiling, add duck meats, add season with fish sauce and palm sugar.

4. Put tomato, zalacca wallichiana, green-red-yellow chili, kaffir leaves, basil leaves. Ready to serve.

Fried Chicken meat with Cashew nut [Gai-Pad-Med-Ma-Muang] (ไก่ผัดเม็ดมะม่วง)

Fried Chicken meat with Cashew nut


1. Chicken meat cut into pieces 500 grams

2. Big onion cut into pieces 1/2 cup

3. Onion leaves cut into length 1 cup

4. Dried chilies cut into length and fried 1/4 cup

5. Chestnut cooked well 1/2 cup

6. Cashew roasted 1 1/2 cups

7. Sugar 1 1/2 cups

8. Soya bean sauce 2 tablespoons

9. Salt 1 teaspoon

10. Oyster sauce 2 tablespoons

11. Garlic chopped 1 tablespoon

12. Cornstarch (for mixing up with chicken meat)

13. Vegetable oil


1. Mix chicken meat together cornstarch, deeply fry into oil over moderated heat until turn to yellow for well done. Remove and set aside.

2. Heat a little of oil into skillet over heat, add garlic and stir-fry until aromatic, add onion and chestnut. Season by salt, sugar, Soya bean sauce, oyster sauce.

3. Put chicken, cashew, and onion leave. Stir-fry until well combine and add dried chili. Stir again. Ready to serve.

Noodle Paste Throung Kraung [Goew-Tiew-Lord--Troung-Kraung] (ก๋วยเตี๋ยวหลอดทรงเครื่อง)


1. Big noodle paste 500 grams

2. Pork meat minced (fillet) 250 grams

3. Dried shrimp 1 cup

4. Yellow tofu cut into small square pieces 1 piece

5. Egg beaten, fried into thin paste, sliced slightly 3 pieces

6. Bean sprout scalded until well cooked 2 cups

7. Cilantro root cut into small pieces 1 tablespoon

8. Pepper 10 pieces

9. Sweet soya sauce 1 tablespoon

10. Soya bean sauce 2 1/2 tablespoons

11. Sugar 2 tablespoons

12. Red-Green chili 5 pieces

13. Vinegar 3 tablespoons

14. Vegetable oil 5 tablespoons


1. To grind finely cilantro root, garlic, pepper.

2. Heat oil into the skillet, put ground mixture and stir-fry until aromatic.

3. Add pork and stir-fry until cooked, add tofu and dried shrimp, stir-fry until well combine. Taste with 1 tablespoon each of soya bean sauce, sweet soya sauce.

4. Place noodle and bean sprouts on plate, put prepared topping. Serve with dipping sauce, creeper, cabbage, green beans.

Dipping sauce recipes

1. To grind finely chili.

2. Mix sugar, vinegar, sweet sauce, and soya bean sauce. Heat it until boiling, put ground chili and stir until well combined.


Mackerel fish topped mild spice curry paste [Chu-Chi-Pla-Two] (ฉู่ฉี่ปลาทู)

Mackerel fish topped mild spice curry paste


1. Mackerel fish wiped, cut diagonally 3 pieces

2. Coconut milk 4 cups

3. Chili curry paste 1/4 cup

4. Palm sugar 2-3 tablespoons

5. Salt 1 teaspoon

6. Kaffir lime leaves minced 1 tablespoon

7. Red-Yellow chili cut diagonally

Chu-Chi curry paste recipes

1. Big size dried chili deseeded, soaked 60 grams

2. Red shallot minced 1 1/2 cups

3. Garlic minced 1/4 cup

4. Galanga minced 1 1/2 cups

5. Lemon grass minced 5 teaspoons

6. Shrimp paste 4 tablespoons

7. Salt 1 tablespoon


1. Grind curry ingredients finely.

2. Over heat stir fry 1 cup of coconut milk until oily cream, add prepared curry paste. Stir-fry until aromatic.

3. Add leftover coconut milk, add palm sugar and salt to taste. Wait until boiling, put fresh mackerel fish.

4. Put kaffir lime leaves and chili on well-cooked mackerel.

Wednesday, March 5, 2008

Green curry with beef [Kaeng-Kiew-Waan-Neua] (แกงเขียวหวานเนื้อ)

Green curry with beef


1. Beef sirloin cut into well piece 300 grams

2. Ready made green curry paste 1/4 cup

3. Ready made coconut milk 4 cups

4. Fish sauce 3 tablespoons

5. Palm sugar 1 tablespoon

6. Baby green egg 1 cup

7. Galingal cut diagonally 1/2 cup

8. Single clove garlic peeled 1/2 cup

9. Red-Green chili cut diagonally 7 pieces

10. Kaffir lime leave cut coarsely and diagonally 5 leaves

11. Brandy 5 tablespoons

12. Basil leave picked 1/2 cup


1. Place the skillet over heat, add 1 cup of coconut, and add green curry paste. Stir-fry again until aromatic and fat from coconut.

2. Add beef, stir-fry again until well combined, and add the leftover coconut. Heat until boiling, add eggplants, galingal, garlic.

3. Season with fish sauce, palm sugar, brandy and sprinkle with chili, kaffir lime leaves, basil leaves.

Recipes of green curry paste for fresh made

1. Cilantro seeds 2 teaspoons

2. Cumin 2 teaspoon

3. Cardamoms 10 pieces

4. Mace nutmeg 4 pieces

5. Pepper 15 pieces

6. Ginger 5 pieces

7. Lemon grass 3 pieces

8. Kaffir skin minced 2 teaspoons

9. Fresh bird-shit chili 40-50 pieces

10. Garlic 8 pieces

11. Shallots 5 pieces

12. Shrimp paste 2 teaspoons

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Fried Shrimp dipped in batter [Tod-Mun-Grung] (ทอดมันกุ้ง)

Fried Shrimp dipped in batter


1. Shrimp peeled, chopped finely 2 cups

2. Pork chopped 1/2 cup

3. Egg 1 piece

4. Pepper powder 1 teaspoon

5. Soya sauce 2 tablespoons

6. Fish sauce 1 tablespoon

7. Garlic blended finely 1 tablespoon

8. Wheat flour 2 1/2 tablespoons

9. Cilantro root ground finely 2 tablespoons

10. Pepper 1 teaspoon

11. Vegetable oil 1 bottle

Dipping ingredients

1. Vinegar 1/2 cup

2. Sugar 3/4 cup

3. Salt 1 teaspoon

4. Red-Green chili blended finely 2 tablespoons

5. Cucumber sliced thinly 1/2 cup

6. Cilantro 1 piece


1. Mix pork, shrimp, cilantro root, garlic, pepper until well combined.

2. Add egg, taste with soya sauce, fish sauce, wheat flour and thresh all mixture about 10 minutes until well combined and sticky.

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

Dipping recipes

1. Mix vinegar, sugar and salt,over heat, simmer until sticky a little bit. Remove and set aside for cool.

2. Put dipping water into sauce bowl, add cucumber, cilantro, and peanut.

Tuesday, March 4, 2008

Luk Rok clear soup [Gaeng-Jued-Luk-Rok] (แกงจืดลูกรอก)


1. Young pig entrails 250 grams

2. Egg 6-7 pieces

3. Clear soup 5 cups

4. Pork chopped 1 cup

5. Cilantro root 1 1/2 teaspoons

6. Garlic 1 teaspoon

7. Pepper 1/2 teaspoon

8. Fish sauce 2 tablespoons

9. Green onion leaves, cilantro


1. Cut all fascias of entrails out.

2. Clean both inside and outside entrails until well. Drain.

3. Leakage testing by fill water into entrails. Cut out leaky part, tied firmly 1 side of entrails ending.

4. Break egg into bowl and stir well. Fill eggs liquid into open side of entrails until fully, Tied firmly (Repeat until completed).

5. Heat water over light heat (not boiling), put filled entrails. After 10-15 min, remove and let them cool,

6. Horizontailly cut into 1/2 inches oval thickness.

7. Grind finely cilantro root, garlic, pepper, and mix cut pieces of entrails until well combined.

8. Heat clear soup until boiling, put small balls of chopped pork until cooked. Season by fish sauce.

9. Put cut entrails into clear soup, heat until boiling, Remove, sprinkle with green onion and cilantro leaves.

Monday, March 3, 2008

Garupa with sweet and sour sauce [Pla-Gow-Sam-Rote] (ปลาเก๋าสามรส)

Garupa with sweet and sour sauce


1. Garupa deep-fried in oil until crispy and yellow 1 piece

2. Bird-shit chili 2 tablespoons

3. Garlic chopped 1 tablespoon

4. Red shallot chopped 1 tablespoon

5. Cilantro root 1 tablespoon

6. Galanga minced 1/2 tablespoon

7. Fish sauce 2 tablespoons

8. White sugar 1/4 cup

9. Vinegar 1 tablespoon

10. Tamarind juice 2 tablespoons

11. Cilantro in plant 1 piece

12. Red chili shredded 1 piece

13. Vegetable oil 1 bottle


1. Grind bird-shit chili, garlic, cilantro root, and galanga until finely blended, stir-fry into skillet over heat, Seasoned by sugar, fish sauce vinegar, and tomarind juice, stir-fry until well combined.

2. Place fried fish on plate, top with prepared sweet and sour sauce Garnish with cilantro leaves and red chili.

Thai Herb clear soup with mix vegetables [Keang-Leang] (แกงเลียงผักรวม)

Thai Herb clear soup with mix vegetables


1. Loufah or Bottle gourd peeled. cut into well pieces (possible mixed) 1 piece

2. Creeper (tum Leung) picked only tips part 1 cup

3. Pumpkin cut into sliced pieces 1 cup

4. Bottle gourd 1 cup

5. Malienha suavis (a kind of vegetable)

6. Mushroom 1/2 cup

7. Baby crown of cucunut cut into well piece 1/2 cup

8. Herbs Red shallots put on fire 1/4 cup

9. Shrimp pasted wrapped by banana leaf and slightly burned 2 tablespoons

10. Pepper 10 pieces

11. Medium shrimp peeled, headded in, deveined 1 cup

12. Tiny dried shrimp minced 1/2 cup

13. Sweet Basil leaves picked 1 cup

14. Fish sauce 2 tablespoon

15. Clear soup 6 cups


1. Grind shrimp paste, pepper, red shallots and dried shrimp until well combined.

2. Heat clear soup just to boiling, add ground ingredients, dissolve, and season with fish sauce.

3. Add all vegetables and shrimp, heat until boiling, add sweet basil leaves, and servewhile warm.

Sunday, March 2, 2008

Rich Tofu [Tow-Hou-Tsong-Kreung] (เต้าหู้ทรงเครื่อง)

Rich Tofu


1. Tube tofu cut in lengthwise 3 pieces

2. Pork chopped finely 1/2 cup

3. Seasoning sauce 1 tablespoon

4. Oyster sauce 2 tablespoons

5. Pepper powder 1/4 teaspoon

6. Green Onion cut into lengthwise 1/2 cup

7. Celery cut into lengthwise 1/2 cup

8. Mushroom cut into pieces 1/4 cup

9. Garlic chopped 1 1/2 teaspoon

10. Vegetable oil


1. Deep fry tofu in oil over medium heat until turned ellow. Remove and drained tofu well.

2. Fry garlic turned yellow, add pork. Taste with seasoning sauce, oyster sauce, pepper, mushroom, green onion, Celery, Stir-fry until well combined.

3. Place fried tofu on the plate, top with prepared mixture. Ready to serve immediately.

Khee Leak Curry [Kang-Khee-Leak] (แกงขี้เหล็ก)

Khee Leak Curry


1. Khee Leak Cleaned, cooked 4 cups

2. Ready-made curry paste 1 pack

3. Ready-made coconut milk 6-7 cups

4. Beef grilled, cut into well piece 1 cup

5. Fish sauce 2 1/2 tablespoons

6. Palm sugar 2 tablespoon

Thai Curry Recipes

1. Dried chilies deseeded, soaked into water 150 grams

2. Garlic cloves peeled, thinly sliced 3/4 cups

3. Shallot minced 2 cups

4. Lemon grass minced 10 tablespoons

5. Pepper 4 tablespoons

6. Rhizome minced 1/2 cup

7. Dried fish blended finely 1 1/2 cups

8. Salt 4 tablespoons


1. To grind all prepared curries into the food procesor until mixed well. Add dried fish and blean well again.

2. Bring 1/2 cup coconut milk into skillet over medium heat until boiling, add prepared curry paste, stir-fry until aromatic. Add more 1/2 cup coconut milk, keep over heat until boiling.

3. Fry beef until well mixed, put leftover coconut milk, over heat until boiling again, put Khee Leak.

4. Season by palm sugar and fish sauce.

Herb Soup with grilled smoked Fish [Tom-Klong-Pal-Krob] (ต้มโคล้งปลากรอบ)

Herb Soup with grilled smoked Fish


1. Smoked Cryptoperus Impok fish, big size (re-grilled for aromatic smell) 2 pieces

2. Tamarind juice concentrated 2 tablespoons

3. Dried red chili, big size, grilled, cut into small pieces 3 pieces

4. Fish sauce 4 1/2 tablespoons

5. Red shallot (medium), grilled, peeled, slightly beatem 5 pieces

6. Lemon grass cut into 2 inches length, slightly beatem 2 pieces

7. Sugar 1 teaspoon

8. Galanga cut into oval shape 10 pieces

9. Young tamarind leaves (for sprinkle) 1/2 cup

10. Kaffir lime leaves 7 leaves

11. Clear soup (ready made soup) 2 1/2 cups


1. Put soup into the pot over heat, add galanga, lemon grass, red shallot, and heat until boiling, add smoked fish.

2. Add young tamarind leaves, season with tamarind juice, fish sauce, palm sauce, wait until boiling.

3. Add dried chili, kaffir leaves, re-boiling, and remove, serve immediately.

Shrimp and Chili Dipping [Num-Priki-Grung-Sod] (น้ำพริกกุ้งสด)

Shrimp and Chili Dipping


1. Shrimp cut coarsely 10 pieces

2. Shrimp paste wrapped by banana leaf, grilled 1 teaspoon

3. Gralic peeled 1 teaspoon

4. Red shallot 3 pieces

5. Baby green egg 9 pieces

6. Red-Green bird shit chili 6 pieces

7. Lemon juice 2-3 tablespoons

8. Palm sugar 1 tablespoon


1. Put chili, shallot, and garlic into the skillet over heat, roast until cooked well. Grind them with shrimp paste until well combined.

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

3. Add beaten coarsely baby green egg.

Spicy Soup with Chicken meat and Banana Blossom [Tum-Yum-Kai-Hua-Phe] (ต้มยำไก่หัวปลี)

Spicy Soup with Chicken meat and Banana Blossom


1. Chicken meat, only hip part 1/2 kilogram

2. Banana blossom flowers, peeled for outer, taken young inside 2 pieces

3. Coconut milk 3 cups

4. Kaffir lime leaves (torn into oval shape) 8 leaves

5. Lemon grass beaten coarsely cut into 2 inches length 3 pieces

6. Black shrimp paste 2 1/2 tablespoons

7. Fish sauce 2 teaspoons

8. Lemon juice 1 piece

9. Green-Red chilies 10 pieces

10. Cilantro (for sprinkle)


1. Add 2 cup coconut milk into the pot over heat, put lemon grass, and heat until boiling.

2. Add chicken meat, until cooked, add banana blossom flowers, until boiling, add leftover coconut milk, season with black shrimp paste, fish sauce, lemon juice
3. Add chili, kaffir leave, until boiling, and remove, sprinkle with cilantro for serve.

Coconut milk soup with chicken [Tum-Kha-Kai] (ต้มข่าไก่)

Coconut milk soup with chicken


1. Chicken meat cut into well pieces 1/2-1 kilogram

2. Young galanga cut into oval shape 15 pieces

3. Lemon grass 3-5 pieces

4. Fish sauce 3 tablespoons

5. Kaffir lime leaves 5-7 pieces

6. Cilantro leaves 1-2 pieces

7. Bird shit chili chopped coarsely 40 pieces

8. Lemon 3-4 pieces

9. Shallots 9-10 pieces

10. Coconut ready made 1/2-1 kilogram

11. Clear sup 3 cups


1. Put 1 cup of coconut milk and soup into the pot. Add lemon grass yound gaiangal, shallots and over heat until boiling. Then, add chicken and keep until boiling again.

2. Add the leftover cucunut milk and until boiling, add kaffir lime leaves, season by lemon juice, fish sauce, and chili. Remove and serve into bowl. Sprinkle with cilantro leaves.

Winged Bean Salad [Yum-Tua-Pu] (ยำถั่วพู)

Winged Bean Salad


1. Winged bean scalded and cut into horizontal length 1 1/2 cups

2. Chicken meat boiled, torn into small lengthwise 1/4 cup

3. Dried shrimp crushed 1 1/2 tablespoons

4. Coconut meat roasted 2 1/2 tablespoons

5. Coconut milk concentrated 2 tablespoons

6. Palm sugar 1/2 teaspoon

7. Fish sauce 1 tablespoon

8. Tamarind juice 2 tablespoons

9. Black Shrimp paste 1 1/2 tablespoons


1. Preparing saland juice, mix black shrimp paste with tamarind juice, fish sauce, palm sugar until well combined.

2. To put winged bean with cooked chicken meat, taste by salad juice and mix them until well combined. Top with coconut milk, coconut meat roasted and crushed dried shrimp.

Spicy Minced Meat with herb [Rahb-Moo] (ลาบหมู)

Spicy Minced Meat with herb


1. Pork minced (selective on fillet or sirlron part) 200 grams

2. Sticky rice, roasted, crushed finely 2 tablespoons

3. Dried chili roasted, blended 1 tablespoons

4. Fish sauce 1 1/2 tablespoons

5. Lemon juice 2 1/2 tablespoons

6. Sugar 1/2 teaspoon

7. Pork liver cut into well piece, scalded 50 grams

8. Red shallot sliced 2 pieces

9. Mint, onion leave cut finely, parsley cut coarsely, cilantro picked coarsely 1 cup


1. Soft boil pork meat until well cooked.

2. Add pork liver and shallot, taste by roasted rice, blended pepper, fish sauce, sugar, lemon juice.

3. Put onion leaves, mints, and parleys. Mix all until well combined, sprinkle with cilantro.

4. Serve with fresh vegetables.
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Crispy Noodle [Mee-Krob] (หมี่กรอบ)

Crispy Noodle


1. Rice noodle, soaked, drained 100 grams

2. Small size shrimp, headed in, deveined 100 grams

3. Pork cut thinly into lengthwish 80 grams

4. Pickled garlic sliced thinly 3 pieces

5. Fresh bean sprout 1 cup

6. Chinese key cilantro cut into short lengthwise 1/4 cup

7. Eggs 2 pieces

8. Red shallot minced, rendered fat 2 tablespoons

9. Hard tofu cut into small square shape, deep fried 1/4 cup

10. Tamarind juice 1 tablespoon

11. Citrus juice 1 tablespoon

12. White bean paste blended finely 3 tablespoons

13. Fish sauce 1 tablespoon

14. Vinegar 2 tablespoons

15. Red chili cut into lengthwise 2 pieces

16. Cilantro leaves picked 1 pieces

17. Vegetable oil 1 bottle


1. Clean well noodle, drained, dry in open air.

2. Heat a large amount of oil into the skillet over high temperature, deep fry noodle little by little until yellow both sides, replete until no more noodle left.

3. Deep fry pork meat, shrimp until yellow turned. Drop beaten egg little by little until crispy and yellow.

4. Heat palm suger, fish sauce, tamarind juice, citrus juice into the skillet and simmer until sticky. Add shrimp and pork meat, remove, add crispy noodle, and stir until well combined, Put little by little of sugar during stirring.

5. Sprinkle with rendered fat shallot, fried tofu, chinese keys cilantro, crispy egg, chili and cilantro.

6. Serve with fresh vegetables, bean sprouts, and spring onion.