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

Ingredients

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

Directions

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.

Tags: Noodle, Jelly Salad

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

Ingredients

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

Directions

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.

Tags: Grill, Beef, Spicy, Salad

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

Ingredients

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

Directions

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.

Tags: Curry, Roasted duck

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

Ingredients

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

Directions

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.

Tags: Stir-Fried, Chicken, Cashew nut

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

Ingredients

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

Directions

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.

Tags: Noodle

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

Ingredients

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

Directions

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.

Tags: Meckerel fish, curry, spice

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

Ingredients

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

Directions

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

Tags: Curry, beef

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

Ingredients

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

Directions

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.

Tags: Fried, Shrimp, Deep Fried

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

Ingredients

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

Directions

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.

Tags: Clear soup, Luk Rok

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

Ingredients

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

Directions

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.

Tags: Garupa, Stir-Fried

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

Ingredients

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

Directions

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.

Tags: Thai Herb, Clear sup, vegetables, Boiled

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

Ingredients

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

Directions

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.

Tags: Tofu, Stir-Fried

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

Ingredients

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

Directions

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.

Tags: Curry, Khee Leak

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

Ingredients

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

Directions

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.

Tags: Herb, Soup, Grill, Fish, Boiled

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

Ingredients

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

Directions

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.

Tags: Shrimp, Chili Dipping

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

Ingredients

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)

Directions

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.

Tags: Spicy soup, chicken, Banana Blossom, Boiled

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

Ingredients

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

Directions

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.

Tags: Coconut Milk, Soup, chicken, Boiled

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

Ingredients

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

Directions

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.

Tags: Salad, Winged Bean

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

Ingredients

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

Directions

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.

Tags: Herb, Spicy, Pork

Crispy Noodle [Mee-Krob] (หมี่กรอบ)

Ingredients

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

Directions

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.

Tags: Crispy, Noodles

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

Ingredients

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

Directions

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.

Tags: Fish ball, Fried, Deep Fried, Clown Knife Fish

Papaya Salad [Som-Tum-Tha] (ส้มตำไทย)

Ingredients

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

Directions

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

Tags: Papaya, Salad, Papaya Salay

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

Ingredients

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

Directions

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.

Tags: Fried, Rice Noodles, Shrimp

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

Ingredients

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

Directions

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.

Tags: Rice Noodles, Coconut Milk, Fried

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

Ingredients

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

Directions

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.

Tags: Sea Food, Spicy Soup, Boiled

Fried deep Crab meat [Poo-Ja] (ปูจ๋า)

Ingredients

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

Directions

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.

Tags: Deep Fried, Crab

Chinese Fondue [Su-Ki] (สุกี้)

Ingredients

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)

Directions

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.

Tags: Chinese Fondue, Su ki, Boiled

Fried sea mussel [Hoy-Tod] (หอยทอด)

Ingredients

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

Directions

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.

Tags: Stir-Fired, Mussel, Fried

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

Ingredients

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

Directions

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.

Tags: Fried, Prawn, Stir-Fried

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

Ingredients

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

Directions

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.

Tags: Banana Blossom, Salad

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

Ingredients

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

Directions

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.

Tags: Fried, Chicken, Basil Leaves, Stir-Fried

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

Ingredients

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

Directions

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.

Tags: Plump Tomato, Dipping

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

Ingredients

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

Directions

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.

Tags: Tom Yam Goong, Boiled, Spicy Soup, Prawn, Lemon Grass

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

Ingredients

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

Directions

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.

Tags: Rice, Braised Beef, Noodles

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

Ingredients

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

Directions

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.

Tags: Spring Roll, Deep Fried

Grilled Beef Salad [Yum-Neua] (ยำเนื้อ)

Ingredients

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

Directions

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.

Tags: Grilled, Beef, Salad

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

Ingredients

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

Directions

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.

Tags: Thai, White Mushroom, Salad

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

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

Directions

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,

Tags: Shrimp, Dipping