Chicken with ginger rice (ข้าวมันไก่)

Ingredients

haft breat chicken

2 cups jasmine rice

1/4 cup stick rice1 teaspoon sea salt

1 tablespoon oil

1 cup stock

1 tablespoon ginger root, chopped

1 teaspoon ginger root, finely chopped

Soup Ingredients

2 cups chicken stock

haft small winter melon, chopped 2 inches

1 teaspoon ground pepper

Dipping sauce ingredients

3 tablespoons black sweet soy sauce

1 tablespoon light soy sauce

1 tablespoon ginger root, finely sliced

3 hot chillies, finely asliced

1 tablespoon soybeans

1 teaspoon finely chopped garlic

1/2 tablespoon vinegar

For the garnish

Coriander leaves

1 cucumber, chopped

Preparations
put sea salt cover chicken and wait 15 minutes .In the boiling pot, pour water over chicken turn mediem heat.When boiling, reduce to low heat for 3o minute and remove bubbles.Lift chicken from a pot and save soup.

Mix jasmine rice and stick rice and rinse rice by running cold water over two or three times to cover and pouring the water out and leave 10 minutes.In saucepan, pour vegetable oil over low heat ,when heat fry chopped garlic until golden.Pour mix rice in pan, add chopped root ginger, salt and mix fry 3 minute.After that pour everythings in the pot add stock over mediem heat untill boil then turn to low heat untill rice is cook.

For dipping sauce put all ingredients and mix.

For soup,Pour soup we save from boiled chicken in pot over medium heat and add winter melon.Boil until winter melon solf .Add ground pepper before serveAfter everythings finish put rice in the plate and sliced chicken on rice.Garnish with cucumber and corian leaves and servr with chicken soup and dipping sauce

Thai Chicken and Coconut Milk Soup (Tom Kha Gai ต้มข่าไก่)

Tom kha gai is a hot sweet soup made withcoconut milk , lemon grass and chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.There are other versions made with either seafood (tom kha talay) or mushroom (tom kha het) or tofu (tom ka taohoo) too. All follow a similar recipe.

Ingredients
1/2 cup chicken breast, cut into small chunks
1 cup coconut milk
1/2 cup mushrooms
1 lemon grass, four inch piece, cut into very thin
3 sliced galanga
l2 kaffir lime leaves, shredded


Seasoning sauce ingredients
3 tablespoons fishsauc
2 poons lime juice
3 - 5 hot chillies, crushed

Preparations

In a bioling pot, pour coconut milk over a medium heat. Add galangal and lemon grass untill boiling. Add mushrooms untill boiling for 3 minutes. Add chicken untill cooked. Add seasoning sauce, hot chillies, and kaffir lime leaves. Lift into a serving bolw with coriander leaves.

Thai Garlic and Pepper Shrimp (Goong Tod Kratiem Prik Thai กุ้งทอดกระเทียมพริกไทย)

INGREDIENTS

2 1/2 tablespoons vegetable oil1 tablespoon water
1 tablespoon each coriander root, garlic and pepper, finely pound
8 large fresh shrimp, peeled and deveined

Seasoning sauce ingredient

1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 tablespoon light soy sauce

Preparations

Heat 1 tablespoon oil in a skillet over medium heat. Add coriander root, garlic, pepper and shrimp stir fly 3 minute. Add water and all seasoning sauce stir-fry for 3 minute. Serve warm

Thai Satay and Spicy Peanut sauce

Thai Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of beef or pork.

Ingredients
1 teaspoon coriander seed
1 teaspoon cumin seed1 tablespoon chopped garlic
1 tablespoon fresh grated ginger1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powerpinch turmeric powderas only a colorant, so very little!8 tablespoons coconut milk
3 tablespoons plam sugar

The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin.The coriander and cumin are toasted and then crushed in a mortar and pestleThe ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 10” satay sticks, loosely folding them in half and piercing through the folded meat to forma loose gather.The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

SpicyPeanut Sauce Ingredients

4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice
2-3 teaspoons palm sugar

Preparations

First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients(except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

cucumber sauce Ingredients
4 tablespoons white vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots (or any variety of purple onion) chopped
3-4 Thai chilies peppers, thinly sliced.

Preparations

Combine the ingredients, and leave to stand overnight.

Thai Chicken Green Curry (Gaeng Kiao Wan Gai แกงเขียวหวานไก่)

Ingredients

1 cup chicken
1 cup coconut thick cream
3 cups coconut milk
3 coriander roots1 tsp. pepper
2 cloves garlic4 tbsp. fish sauce
1/3 cup crisp eggplant
1/3 cup sweet basil
4 red chili peppers (cut diagonally)
1/2 cup sliced diagonally galingale

25 green chili peppers (more or less as you prefer)
1 tbsp. coriander seed
1 tbsp. cumin powder
10 dried peppers
3 red onions5 cloves garlic
2 tsp. minced galangal
1 tsp. salt
1 tbsp. shrimp paste
1 tbsp. sliced lemongrass
1 tsp. sliced kaffir lime skin
1 tbsp. minced galingale (peel off the skin first)

Preparations

1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It's up to you.However, it is different between fresh paste and packed paste. :)

2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.

3. Boil 1 cup of coconut cream with low heat until it's boiling. Add paste and keep stirring until it smells nice.

4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don't stir.

5. After that, add fish balls, cooked chicken's blood, eggplant, sliced galingale, sweet basil and red chili peppers.

6. Turn of the fire.

Stir-Fried Rice Noodle with Shrimp

Ingredients

12 fresh Shrimp
90 gram Dry Rice Noodle (3 - 5 m.m.)
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

Preparations

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.

Papaya Salad

Ingredients
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
10 green chilies
5 cloves fresh garlic

Preparations

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.

Kaeng Kari Kai (Chicken Curry)

Main Ingredient

Ground dried chilli 5 seed (3 g.)
Ground dried hot chilli 10 seed (1 g.)
Shallot (peeled) 1 cup (30 g.)
Garlic (peeled) 2 tbsp. (15 g.)
Old ginger (peeled) 2 tsp. (6 g.)
Lemon grass 1 tbsp. (5 g.)
Ground roasted coriander seeds 1 tbsp. (4 g.)
Ground roasted cumin 1 tsp. (2 g.)
Salt 1 tsp. (5 g.)
Curry powder 2 tsp. (4 g.)
Chilli paste 1 tsp. (2 g.)

Soup Ingredient
Chicken, breast (2x2 inch cut) 2 cup (500 g.)
Potato (whole skin) 1 cup (250 g.)
Fish sauce 2 tbsp. (28 g.)
Palm sugar 1 tbsp. (17 g.)
Vegetable oil 1 tbsp. (10 g.)
Coconut milk 1 cup (350 g.)
Water 1 cup (300 g.)

(100 g. Kaeng Kari provide antioxidant capacity 10.85 mg vitamin C equiv. and Total phenolic compounds 32.98 mg gallic acid equiv.)* Serve size 5 persons

Cooking Method

• Pound chilli paste mixture thoroughly.


• Fry chilli paste with oil until fragrant, add coconut milk (100 g) little at a time.


• Add chicken, fry, add seasonings, fry for 5 minutes, dip unto pot.


• Add remaining coconut milk (250 g) and water, when boiled add potato, simmer with low heat for 15 minutes.

YAM PLA MEUK

INGREDIENTS
500 grams squid
1/2 cup thinly sliced young ginger
1 onion, cut into thin slices
1 cup short lengths of Chinese celery
1/4 cup mint leaves1 thinly sliced red spur chilli

DRESSING INGREDIENTS
10 tiny hot chillies, finely pounded
3 garlic bulbs, peeled and finely pounded
3 tbsp. fish sauce
1/4 cup lime juice
Mix all the ingredients together.

PREPARATION

1. Remove the skin and the inedible portions the squid, wash well, carve the flesh in a crosshatch pattern, and then cut into bite-sized pieces.

2. Immerse the squid in boiling water for a short time, then remove and drain.

3. Place the squid in a bowl, add the onion , ginger, celery,and mint leaves, pour on the dressing and toss gently.

4. Transfer to a plate with lettuce, garnish with the spur chilli, carrot and serve.

YAM HOI SHELL

INGREDIENTS
300 grams scallops
1 onion
10 hot chillies
1 large tomato
1 lettuce plant
2 Chinese celery plants,
cut into short lengths
1 cucumber,sliced
2-3 tbsp.lime juice
1 tbsp. fish sauce

PREPARATION
1. Remove the scallops from the shells, wash, dip in boiling water until cooked, and drain.
2. Slice the onion and tomato. Just break open the chillies in a mortar.
3. Toss the scallops, chillies, onion, celery, and tomato together, adding fish sauce and lime juice to taste.
4. Wash the lettuce and lay the leaves on a serving plate; then, put the scallops onto the bed of greens with sliced cucumber.

YAM SAM SAHAI

INGREDIENTS

200 grams steamed pork tenderloin,cut diagonally into thin slices

200 grams steamed chicken meat,cut diagonally into thin slices

200 grams steamed shelled white prawn,cut diagonally into thin slices

1/2 cup shredded Chinese radish

1/2 cup shredded carrot

1/4 cup mint leaves

1/4 cup short sections of Chinese celery

DRESSING INGREDIENTS

2 dried large chillies,roasted and then pounded well

2 garlic bulbs,roasted and then pounded well

1 tbsp. sugar, 2 tbsp. fish sauce

1/4 cup lime juice, 3 tbsp.

tamarind juiceMix the dried chillies,garlic, sugar, fish sauce, and tamarind juice in a pot,and heat. When the mixture boils, romove from the heat, and set aside. When cool, add the lime juice and stir to mix.

PREPARATION

1. Toss the pork, chicken, and prawn with the dressing. Add the celery, toss to mix, and then add the mint leaves.

2. Transfer to a plate, and arrange the Chinese radish and carrot alongside.

YAM THAI NOI

INGREDIENTS

100 grams small thin slices of boiled prok

2 hard-boiled eggs, cut into thin slices

5 cucumbers, 1 tbsp. coriander leaves

1 onion, cut into thin slices

1 thinly sliced red spur chilli

DRESSING INGREDIENTS

2 red spur chillies

2 garlic bulbs, 7 pepper corns

1/2 tbsp. finely sliced coriander root

1/4 cup sugar, 1/4 cup fish sauce

2 tbsp. lime juice

1/4 cup tamarind juice

Pound the spur chilli, garlic, coriander root, and pepper corns until finely ground, add the pepper corns until finely ground, ass the sugar , fish sauce, and tamarind juice. When the mixture boils, remove from the heat and set aside. When the mixture is cool, add the lime juice and stir to mix

PREPARATION

1. Wash and peel the cucumbers, cut decorative grooves down the length of each, and cut across into thick slices.

2. Mix the pork, cucumber, onion, and coriander leaves together in a bowl, add the dressing, and toss gently.

3. Transfer to a plate, garnish with the egg slices, red spur chilli. Serve.

YAM KHAMOI

INGREDIENTS

100 grams thin slices of boiled pork

100 grams thin slices of boiled prawn

1 hard-boiled egg, 1 lettuce plant

2 cucumbers, sliced

1 0nion, cut into thin slices

1 tbsp.coriander leaves

1/4 cup mint leaves

1 thinly sliced red spur chilli

DRESSING INGREDIENTS

2 red spur chillies, 1 garlic bulb

1/2 tbsp. pounded coriander root

3 pepper corns, 2 tbsp. sugar

2 tbsp. fish sauce

2 tbsp. lime juice,3 tbsp.

vinegarPound the chillies, garlic,coiander root,and pepper corns until well ground,add the sugar,fish sauce,vinegar,and lime juice, and stir to mix. Taste and adjust as required.

PREPARATION

1. Wash the lettuce and cut into short pieces.Wash and peel the cucumber and slice diagonally.

2. Place the pork, prawn, lettuce, cucumber, onion, and coriander and mint leaves together in a bowl, add the dressing, and toss gently.

3. Transfer to a plate, garnish with slices of egg and spur chilli, and serve.

YAM KAI YANG

INGREDIENTS
1 barbecued chicken
2 spring shallots, cut in to thin slices
2 bell chillies,cut into thin slices and blanched
1 1/2 tbsp. finely sliced garlic
1 thinly sliced red spur chilli
1/2 cup mint leaves
2 tbsp.finely sliced kaffir lime leaves
1/2 cup shredded green mango
1/2 cup pan-roasted peanuts

DRESSING INGREDIENTS
1/2 tbsp. roasted dried large chilli,pounded
1/2 tbsp. sugar
3 tbsp.fish sauce
3 tbsp.lime juice
Mix all the ingredients in a pot, and heat.When the mixture comes to a boil,remove from the heat.

PREPARATION
1. Cut the chicken into thin slices
2.Toss the chicken and the dressing together. Add the chilli,spring shallots,garlic,mint and kaffir lime leaves,mango and peanuts, and toss gently.3. Transfer to a plate,sprinkle with the spur chilli.Serve

YAM THALE ROD DED

INGREDIENTS

200 grams white prawns

100 grams shelled mussels

100 grams squid

4 steamed crab sculls

10 hot chillies

5 cloves garlic

3 tbsp.lime juice2 tbsp.

fish sauce1/2 tsp. sugar1/2 cup Chinese celery, cut short lettuce, onion

PREPARATION

1. Wash the lettuce, onion, then slice and arrange on a serving dish.

2. Shell, vein and wash the prawns, reserving the meat only. Clean and wash the squid, cut into bite-sized pieces, and score them attractively. Immerse in boiling water, the prawn, the squid, and the mussels, each seperately and for one minute.

3. Arrange the shell-fish on the serving dish.

4. Pound the chillies and garlic well in a mortar, mix with the lime juice, fish sauce,and sugar, pour over the shell-fish and celery, toss gently, then arrange on the dish and serve.

Chicken Satay

You can also make the same recipe with chunks of beef or pork.

Ingredients:
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powderpinch turmeric powder (as only a colorant, so very little!)
8 tablespoons coconut milk
3 tablespoons palm sugar

Method
The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin. The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 8" satay sticks, lossely folding them in half and piercing through the folded meat to form a loose gather.

The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

Nam jim satay (Peanut Sauce).

Ingredients:
4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped
1 ounce chopped onion1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste).
2-3 teaspoons palm sugar.

First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

Note use red curry paste with beef or pork satay, massaman with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.

A jad (cucumber sauce)
4 tablespoons rice vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots (or any variety of purple onion) chopped
3-4 Thai chile peppers, thinly sliced.
Combine the ingredients, and leave to stand overnight.Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselves are normally served "communally".

Panang Curry

Panang Curry is a popular favorite at many Thai restaurants. It is usually made with beef, but either chicken or pork can be substituted. Thai curries are typically a meal in themselves, but it is not uncommon to eat curry alongside your other favorite Thai dishes.

Ingredients:
2 pounds meat (beef, chicken or pork)
1 can coconut milk
8 oz panang curry paste
2 tablespoons fish sauce
2 tablespoons kafir lime leaves (cut into shreds)
1/2 cup basil leaves
2 tablespoons sugar

Directions:
1. Cut your meat into bite sized cubes. Using a medium to large skillet, pan fry the meat until it is almost done, then remove it and set it aside.
2. Using medium heat, add in four tablespoons of coconut milk, and let it come to a boil.
3. Add in 2-3 tablespoons of curry paste.
4. Put the meat back in, and stir until the meat is thoroughly cooked.
5. Add in half of the remainder of coconut milk. Keep stirring.
6. Add the fish sauce and the sugar.
7. Add in the rest of the coconut milk.
8. When the coconut milk thickens, add in the basil leaves and lime leaves.
9. Give it a taste. You may need to add in more fish sauce or sugar depending on your preference.

Stir-fried noodle (Pad Sea Ewe)

This is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce- sounds kind of plain, but it is truly delicious.

Ingredients:
8 oz of meat (beef, chicken, pork, or seafood)
8 oz noodles of your choice (normally fresh rice noodles are used)
1 tablespoon sugar
1 tablespoon oyster sauce
3 tablespoons soy sauce
1 cup broccoli cut or Chinese kale (Chinese broccoli)
1-2 eggs

Additional Ingredients for marinade of meat:
2-3 cloves of garlic, crushed
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon rice wine
1 tablespoon palm sugar
1 tablespoon sesame oil
1 teaspoon black pepper.

Preparation:

1. Slice the meat into bite sized pieces then marinade it in recipe described above for 1 hour .

2. Prepare your noodles. If they are fresh, you do not need to do anything, but if you are using dry noodles, you will need to soak them in water for 15 or so minutes until they are soft.

Directions:

You will need a medium or large size skillet or wok.

1. Grease the wok with a small amount of oil, stir-fried noodle while you put soy sauce until it turn to have a light dark color of soy sauce, then set aside.

2. Grease the wok again with small amount of oil, put the eggs in and lighty stir-fried, not well done then put the noodle in, stir-fried until it in a good mixed. Set aside for second time.

3. Grease the wok for the last time with the oil of your choice, and then cook the meat until it is almost done. Then add in the vegetable stir-fried for a while then add in the noodle and the rest of the ingredients, and stir-fry for about 2 minutes.Some may cook it in a easy way like put everything in the wok at the same time, but I can tell you that the taste will be different from my way of cooking. Try it.

Tom Yum Koong (Hot and Sour Shrimp Soup)

This is one of the famous traditional Thai dishes, it is sometimes called hot and sour shrimp soup. You should order this soup with a plate rice or fried rice and fried eggs in Thai style.

Ingredients
2 lbs shelled prawns (add squids, fish if you like seafood)
3 cups clear broth
2 stalks emon grass, cut 1 inch pieces, lightly pounded
3 kaffir lime leaves, torn
3 Coriander roots
5 Tomatoes (small)
1/2 cup mushrooms halved
4 tablespoons fish sauce
4 tablespoons lemon juice
1 tablespoon Coriander leaves
5 small chilies, lightly pounded

Method
Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots. Cover the pot until it begins to boil.

Add the tomatoes, mushroom and fish sauce and leave to cook.
Add he prawns, wait for the broth to boil, remove the pot from the heat then add the small chillis.

Pour the Tom Yum soup into the bowl and stir gently until well blended.

At this point, if required add additional spices and add lemon juice to taste Sprinkle the coriander leaves. Remember not to add lemon juice while you are cooking, it will turn to a bitter taste, and if you want the red color of soup you can add fried paste chillis in the soup.