tag:blogger.com,1999:blog-43960945012265682942024-03-12T21:58:20.797-07:00Thai Foods to The WorldThis website is knowledge of Thai foodjeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-4396094501226568294.post-6446107498272279252008-04-10T21:54:00.000-07:002008-04-10T22:04:07.562-07:00Red curry with roasted duck [Keang-Phed-Bhed-Yang]<a href="http://2.bp.blogspot.com/_6EiU9ucd3JE/R_7vWXx8WXI/AAAAAAAAAFM/J8XR7Q7HztA/s1600-h/red-curry-with-roasted-duck.jpg"><img style="MARGIN: 0px auto 10px; CURSOR: hand; DISPLAY: block; TEXT-ALIGN: center" id="BLOGGER_PHOTO_ID_5187846988397042034" border="0" alt="" src="http://2.bp.blogspot.com/_6EiU9ucd3JE/R_7vWXx8WXI/AAAAAAAAAFM/J8XR7Q7HztA/s320/red-curry-with-roasted-duck.jpg" /></a><span style="color:#33cc00;"> Ingredients</span><br />1. Roasted duck only meat section cut into well piece 1 piece<br />2. Curry paste ready made 300 grams<br />3. Plum tomato took off stem 15 pieces<br />4. Zalacca wallichiana 3 pieces<br />5. Green-Red-Yellow chili cut diagonaally 5 pieces<br />6. Basil leave 1 cup<br />7. Kaffir lime leaves minced (possible to cut coarsely) 5 leaves<br />8. Fish sauce 2 tablespoons<br />9. Palm sugar 2 tablespoons10. Coconut milk ready made (500 grams) 2 box<br /><br /><p><span style="color:#ffcc00;">Recipes of curry paste for fresh made</span></p><p>1. Big dried red chili deseeded, soaked 8-9 pieces</p><p>2. Galangal minced 1/2 teaspoon</p><p>3. Lemon grass minced 2 tablespoons</p><p>4. Red shallots minced 2 tablespoons</p><p>5. Garlic chopped 1 1/2 tablespoons</p><p>6. Kaffir skin minced 1 teaspoon</p><p>7. Cilantro seeds, cumin roasted 2 tablespoons</p><p>8. Shrimp paste grilled 1 teaspoon</p><p>9. Salt 1 teaspoon<br /></p><p><span style="color:#000099;">Directions</span></p><p>1. Grind all curry recipes until well combined. Set aside.</p><p>2. Heat 1/2 box of coconut milk in the skillet and simmer until fatty cream. Add curry paste and stir-fry until aromatic.</p><p>3. Add the leftover coconut milk, boiling, add duck meats, add season with fish sauce and palm sugar.</p><p>4. Put tomato, zalacca wallichiana, green-red-yellow chili, kaffir leaves, basil leaves. Ready to serve.</p>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-74378677225094110882008-04-10T21:51:00.000-07:002008-04-10T21:54:40.572-07:00Mackerel fish topped mild spice curry paste [Chu-Chi-Pla-Two]<a href="http://3.bp.blogspot.com/_6EiU9ucd3JE/R_7ugnx8WWI/AAAAAAAAAFE/vYDApRVMkOY/s1600-h/mackerel-fish-topped-mild-spice-curry-paste.jpg"><img style="MARGIN: 0px auto 10px; CURSOR: hand; DISPLAY: block; TEXT-ALIGN: center" id="BLOGGER_PHOTO_ID_5187846064979073378" border="0" alt="" src="http://3.bp.blogspot.com/_6EiU9ucd3JE/R_7ugnx8WWI/AAAAAAAAAFE/vYDApRVMkOY/s320/mackerel-fish-topped-mild-spice-curry-paste.jpg" /></a><span style="color:#ffff00;"> Ingredients</span><br />1. Mackerel fish wiped, cut diagonally 3 pieces<br />2. Coconut milk 4 cups<br />3. Chili curry paste 1/4 cup<br />4. Palm sugar 2-3 tablespoons<br />5. Salt 1 teaspoon<br />6. Kaffir lime leaves minced 1 tablespoon<br />7. Red-Yellow chili cut diagonally<br /><br /><span style="color:#33cc00;">Chu-Chi curry paste recipes</span><br />1. Big size dried chili deseeded, soaked 60 grams<br />2. Red shallot minced 1 1/2 cups<br />3. Garlic minced 1/4 cup<br />4. Galanga minced 1 1/2 cups<br />5. Lemon grass minced 5 teaspoons<br />6. Shrimp paste 4 tablespoons<br />7. Salt 1 tablespoon<br /><br /><span style="color:#000099;">Directions</span><br />1. Grind curry ingredients finely.<br />2. Over heat stir fry 1 cup of coconut milk until oily cream, add prepared curry paste. Stir-fry until aromatic.<br />3. Add leftover coconut milk, add palm sugar and salt to taste. Wait until boiling, put fresh mackerel fish.<br />4. Put kaffir lime leaves and chili on well-cooked mackerel.jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-31620376219774673182008-03-24T02:11:00.003-07:002008-03-24T02:24:53.456-07:00Chicken with ginger rice (ข้าวมันไก่)<div><div><div><div><a href="http://4.bp.blogspot.com/_6EiU9ucd3JE/R-dwaJ7qebI/AAAAAAAAAEU/RTwuaZvImS4/s1600-h/khaomankai13.jpg"><img id="BLOGGER_PHOTO_ID_5181233490958121394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6EiU9ucd3JE/R-dwaJ7qebI/AAAAAAAAAEU/RTwuaZvImS4/s320/khaomankai13.jpg" border="0" /></a><span style="color:#000099;"> Ingredients</span></div><div> </div><div>haft breat chicken</div><div>2 cups jasmine rice</div><div>1/4 cup stick rice1 teaspoon sea salt</div><div>1 tablespoon oil</div><div>1 cup stock</div><div>1 tablespoon ginger root, chopped</div><div>1 teaspoon ginger root, finely chopped</div><div></div><br /><a href="http://1.bp.blogspot.com/_6EiU9ucd3JE/R-dxfZ7qecI/AAAAAAAAAEc/yPfXvWvZJqk/s1600-h/khaomankai02.jpg"><img id="BLOGGER_PHOTO_ID_5181234680664062402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6EiU9ucd3JE/R-dxfZ7qecI/AAAAAAAAAEc/yPfXvWvZJqk/s320/khaomankai02.jpg" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_6EiU9ucd3JE/R-dxrp7qedI/AAAAAAAAAEk/CrnVZX8TFA4/s1600-h/khaomankai21.jpg"><img id="BLOGGER_PHOTO_ID_5181234891117459922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6EiU9ucd3JE/R-dxrp7qedI/AAAAAAAAAEk/CrnVZX8TFA4/s320/khaomankai21.jpg" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_6EiU9ucd3JE/R-dx2Z7qeeI/AAAAAAAAAEs/uKrkqRwBbus/s1600-h/khaomankai22.jpg"><img id="BLOGGER_PHOTO_ID_5181235075801053666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6EiU9ucd3JE/R-dx2Z7qeeI/AAAAAAAAAEs/uKrkqRwBbus/s320/khaomankai22.jpg" border="0" /></a> <div><span style="color:#000099;">Soup Ingredients</span></div><br /><div>2 cups chicken stock</div><div>haft small winter melon, chopped 2 inches</div><div>1 teaspoon ground pepper</div><br /><div><span style="color:#000099;">Dipping sauce ingredients</span></div><div> </div><div>3 tablespoons black sweet soy sauce</div><div>1 tablespoon light soy sauce</div><div>1 tablespoon ginger root, finely sliced</div><div>3 hot chillies, finely asliced</div><div>1 tablespoon soybeans</div><div>1 teaspoon finely chopped garlic</div><div>1/2 tablespoon vinegar</div><div> </div><div><span style="color:#000099;">For the garnish</span></div><div> </div><div>Coriander leaves</div><div>1 cucumber, chopped<br /></div><br /><a href="http://3.bp.blogspot.com/_6EiU9ucd3JE/R-dx-57qefI/AAAAAAAAAE0/d9xGeraxl4s/s1600-h/khaomankai29.jpg"><img id="BLOGGER_PHOTO_ID_5181235221829941746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6EiU9ucd3JE/R-dx-57qefI/AAAAAAAAAE0/d9xGeraxl4s/s320/khaomankai29.jpg" border="0" /></a></div></div></div><br /><br /><br /><p><a href="http://2.bp.blogspot.com/_6EiU9ucd3JE/R-dyRp7qegI/AAAAAAAAAE8/1CetDyxsqJg/s1600-h/khaomankai30.jpg"><img id="BLOGGER_PHOTO_ID_5181235543952488962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6EiU9ucd3JE/R-dyRp7qegI/AAAAAAAAAE8/1CetDyxsqJg/s320/khaomankai30.jpg" border="0" /></a><span style="color:#000099;"> Preparations</span><br />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.</p><p>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.</p><p>For dipping sauce put all ingredients and mix.</p><p>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</p>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-60729504422328928802008-03-24T02:02:00.000-07:002008-03-24T02:09:45.221-07:00Thai Chicken and Coconut Milk Soup (Tom Kha Gai ต้มข่าไก่)<a href="http://1.bp.blogspot.com/_6EiU9ucd3JE/R-ducZ7qeYI/AAAAAAAAAD8/L2V03omk7bg/s1600-h/P8100770.jpg"><img id="BLOGGER_PHOTO_ID_5181231330589571458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6EiU9ucd3JE/R-ducZ7qeYI/AAAAAAAAAD8/L2V03omk7bg/s320/P8100770.jpg" border="0" /></a> 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.<br /><br /><a href="http://3.bp.blogspot.com/_6EiU9ucd3JE/R-du357qeZI/AAAAAAAAAEE/DkhZnYd0Dkc/s1600-h/P8080671.jpg"><img id="BLOGGER_PHOTO_ID_5181231803035974034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6EiU9ucd3JE/R-du357qeZI/AAAAAAAAAEE/DkhZnYd0Dkc/s320/P8080671.jpg" border="0" /></a><span style="color:#000099;"> Ingredients</span><br />1/2 cup chicken breast, cut into small chunks<br />1 cup coconut milk<br />1/2 cup mushrooms<br />1 lemon grass, four inch piece, cut into very thin<br />3 sliced galanga<br />l2 kaffir lime leaves, shredded<br /><br /><br /><span style="color:#000099;">Seasoning sauce ingredients</span><br />3 tablespoons fishsauc<br />2 poons lime juice<br />3 - 5 hot chillies, crushed<br /><br /><p><a href="http://2.bp.blogspot.com/_6EiU9ucd3JE/R-dvZp7qeaI/AAAAAAAAAEM/vKJjr-ynqWw/s1600-h/P8100762.jpg"><img id="BLOGGER_PHOTO_ID_5181232382856559010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6EiU9ucd3JE/R-dvZp7qeaI/AAAAAAAAAEM/vKJjr-ynqWw/s320/P8100762.jpg" border="0" /></a><span style="color:#000099;"> Preparations</span></p><p>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.</p>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-91006846915422214572008-03-24T01:49:00.000-07:002008-03-24T02:02:50.498-07:00Thai Garlic and Pepper Shrimp (Goong Tod Kratiem Prik Thai กุ้งทอดกระเทียมพริกไทย)</span><a href="http://4.bp.blogspot.com/_6EiU9ucd3JE/R-dtKJ7qeWI/AAAAAAAAADs/X1y2KiBNR0A/s1600-h/P8080731.jpg"><img id="BLOGGER_PHOTO_ID_5181229917545331042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6EiU9ucd3JE/R-dtKJ7qeWI/AAAAAAAAADs/X1y2KiBNR0A/s320/P8080731.jpg" border="0" /></a><span style="color:#000099;"> INGREDIENTS</span><br /><br />2 1/2 tablespoons vegetable oil1 tablespoon water<br />1 tablespoon each coriander root, garlic and pepper, finely pound<br />8 large fresh shrimp, peeled and deveined<br /><br /><span style="color:#000099;">Seasoning sauce ingredient</span><br /><br />1 tablespoon fish sauce<br />1 tablespoon oyster sauce<br />1 tablespoon sugar<br />1 tablespoon light soy sauce<br /><p><a href="http://3.bp.blogspot.com/_6EiU9ucd3JE/R-dth57qeXI/AAAAAAAAAD0/mo_-jC-xZck/s1600-h/P8080725.jpg"><img id="BLOGGER_PHOTO_ID_5181230325567224178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6EiU9ucd3JE/R-dth57qeXI/AAAAAAAAAD0/mo_-jC-xZck/s320/P8080725.jpg" border="0" /></a><br /><span style="color:#000099;">Preparations</span></p><p>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</p>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-83637922703757035482008-03-24T01:38:00.000-07:002008-03-24T01:47:18.798-07:00Thai Satay and Spicy Peanut sauce<div><div><a href="http://4.bp.blogspot.com/_6EiU9ucd3JE/R-do6J7qeTI/AAAAAAAAADU/W-69pe68S-A/s1600-h/%25E0%25B8%25AB%25E0%25B8%25A1%25E0%25B8%25B9%25E0%25B8%25AA%25E0%25B8%25B0%25E0%25B9%2580%25E0%25B8%2595%25E0%25B9%258A%25E0%25B8%25B0.jpg"><img id="BLOGGER_PHOTO_ID_5181225244620912946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6EiU9ucd3JE/R-do6J7qeTI/AAAAAAAAADU/W-69pe68S-A/s320/%25E0%25B8%25AB%25E0%25B8%25A1%25E0%25B8%25B9%25E0%25B8%25AA%25E0%25B8%25B0%25E0%25B9%2580%25E0%25B8%2595%25E0%25B9%258A%25E0%25B8%25B0.jpg" border="0" /></a> <div></div><div>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. </div><br /><div><span style="color:#000099;">Ingredients</span><br />1 teaspoon coriander seed<br />1 teaspoon cumin seed1 tablespoon chopped garlic<br />1 tablespoon fresh grated ginger1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.<br />2 tablespoons fish sauce<br />1 tablespoon curry powerpinch turmeric powderas only a colorant, so very little!8 tablespoons coconut milk<br />3 tablespoons plam sugar</div><br /><div></div><div align="justify">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.</div><br /><div><br /></div><a href="http://3.bp.blogspot.com/_6EiU9ucd3JE/R-dpO57qeUI/AAAAAAAAADc/7Q05bepMiXk/s1600-h/%25E0%25B8%2599%25E0%25B9%2589%25E0%25B8%25B3%25E0%25B8%2588%25E0%25B8%25B4%25E0%25B9%2589%25E0%25B8%25A1.jpg"><img id="BLOGGER_PHOTO_ID_5181225601103198530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6EiU9ucd3JE/R-dpO57qeUI/AAAAAAAAADc/7Q05bepMiXk/s320/%25E0%25B8%2599%25E0%25B9%2589%25E0%25B8%25B3%25E0%25B8%2588%25E0%25B8%25B4%25E0%25B9%2589%25E0%25B8%25A1.jpg" border="0" /></a><br /><span style="color:#000099;">SpicyPeanut Sauce Ingredients </span></div><div><span style="color:#000099;"></span></div><div>4 ounces of roasted (unsalted) peanuts<br />3-4 cloves garlic, chopped1 ounce chopped onion<br />1-2 tablespoon red or massaman curry paste<br />1 teaspoon fish sauce<br />8 tablespoons coconut milk<br />4-6 teaspoons lime juice<br />2-3 teaspoons palm sugar</div><br /><div></div><div><span style="color:#000099;">Preparations </span></div><div>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.</div><br /><a href="http://2.bp.blogspot.com/_6EiU9ucd3JE/R-dp-p7qeVI/AAAAAAAAADk/BgX6LbsUJSo/s1600-h/o.jpg"><img id="BLOGGER_PHOTO_ID_5181226421441952082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6EiU9ucd3JE/R-dp-p7qeVI/AAAAAAAAADk/BgX6LbsUJSo/s320/o.jpg" border="0" /></a></div><br /><p><span style="color:#000099;">cucumber sauce Ingredients</span><br />4 tablespoons white vinegar<br />1 teaspoon sugar<br />2-3 tablespoons cucumber, very coarsely chopped or sliced<br />2 shallots (or any variety of purple onion) chopped<br />3-4 Thai chilies peppers, thinly sliced.</p><p><span style="color:#000099;">Preparations </span></p><p>Combine the ingredients, and leave to stand overnight.</p>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-59160823129585246602008-03-24T01:18:00.000-07:002008-04-10T21:45:35.532-07:00Thai Chicken Green Curry (Gaeng Kiao Wan Gai แกงเขียวหวานไก่)<div><a href="http://3.bp.blogspot.com/_6EiU9ucd3JE/R-dnC57qeRI/AAAAAAAAADE/SEhPwLu0EwU/s1600-h/172hz.jpg"><img id="BLOGGER_PHOTO_ID_5181223195921512722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6EiU9ucd3JE/R-dnC57qeRI/AAAAAAAAADE/SEhPwLu0EwU/s320/172hz.jpg" border="0" /></a> <span style="color:#000099;">Ingredients</span><br /><br /><div>1 cup chicken<br />1 cup coconut thick cream<br />3 cups coconut milk<br />3 coriander roots1 tsp. pepper<br />2 cloves garlic4 tbsp. fish sauce<br />1/3 cup crisp eggplant<br />1/3 cup sweet basil<br />4 red chili peppers (cut diagonally)<br />1/2 cup sliced diagonally galingale</div><br /><div><br /><a href="http://1.bp.blogspot.com/_6EiU9ucd3JE/R-dnVZ7qeSI/AAAAAAAAADM/oWlHWJ07ebs/s1600-h/052ck.jpg"><img id="BLOGGER_PHOTO_ID_5181223513749092642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6EiU9ucd3JE/R-dnVZ7qeSI/AAAAAAAAADM/oWlHWJ07ebs/s320/052ck.jpg" border="0" /></a></div></div><br /><p>25 green chili peppers (more or less as you prefer)<br />1 tbsp. coriander seed<br />1 tbsp. cumin powder<br />10 dried peppers<br />3 red onions5 cloves garlic<br />2 tsp. minced galangal<br />1 tsp. salt<br />1 tbsp. shrimp paste<br />1 tbsp. sliced lemongrass<br />1 tsp. sliced kaffir lime skin<br />1 tbsp. minced galingale (peel off the skin first)</p><p><br /><span style="color:#000099;">Preparations</span> </p><p>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. :)</p><p>2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.</p><p>3. Boil 1 cup of coconut cream with low heat until it's boiling. Add paste and keep stirring until it smells nice.</p><p>4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don't stir.</p><p>5. After that, add fish balls, cooked chicken's blood, eggplant, sliced galingale, sweet basil and red chili peppers.</p><p>6. Turn of the fire. </p>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-14661173348524277412008-03-24T01:14:00.000-07:002008-03-24T01:17:55.015-07:00Stir-Fried Rice Noodle with Shrimp<a href="http://4.bp.blogspot.com/_6EiU9ucd3JE/R-djlJ7qeQI/AAAAAAAAAC8/hBJsIw-Ubdc/s1600-h/pad%2520thai.jpg"><img id="BLOGGER_PHOTO_ID_5181219386285521154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6EiU9ucd3JE/R-djlJ7qeQI/AAAAAAAAAC8/hBJsIw-Ubdc/s320/pad%2520thai.jpg" border="0" /></a><br /><div><span style="color:#000099;"></span></div><br /><div><span style="color:#000099;">Ingredients</span> </div><br /><div>12 fresh Shrimp<br />90 gram Dry Rice Noodle (3 - 5 m.m.)<br />50 gram Fresh Bean Sprouts<br />2 tablespoons Chopped (1") Green Onion<br />6 tablespoons Fish Sauce<br />6 tablespoons Oyster Sauce<br />3 teaspoons Vinegar<br />2 tablespoons Sugar<br />2 Tablespoons Preserved Turnip<br />2 Tablespoons Crushed Peanuts<br />1 Tablespoon Paprika<br />2 Eggs<br />1 Teaspoon Red Chili (for Spicy lover)<br />1/2 Lemon</div><br /><div></div><br /><div><span style="color:#000099;">Preparations </span></div><div>1. Soak the noodles about 30 minutes in room temperature water. </div><br /><div>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. </div><br /><div>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.</div>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-90864364625657174982008-03-24T01:09:00.000-07:002008-04-10T22:02:32.855-07:00Papaya Salad<a href="http://4.bp.blogspot.com/_6EiU9ucd3JE/R-diQJ7qePI/AAAAAAAAAC0/kWvuG7OUaos/s1600-h/som%2520tum.jpg"><img id="BLOGGER_PHOTO_ID_5181217925996640498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="186" alt="" src="http://4.bp.blogspot.com/_6EiU9ucd3JE/R-diQJ7qePI/AAAAAAAAAC0/kWvuG7OUaos/s320/som%2520tum.jpg" width="273" border="0" /></a><br /><div><span style="color:#000099;"></span></div><br /><div><span style="color:#000099;">Ingredients<br /></span>2 cups shredded green papaya<br />1/2 cup shredded carrot<br />1/2 cup sting bean (cut into 1" long)<br />2 tablespoons fish sauce<br />1 1/2 tablespoons palm sugar<br />3 tablespoons lime juice<br />1/2 cup tomato (wedged)<br />1/3 cup dried shrimps<br />1/4 cup peanuts<br />10 green chilies<br />5 cloves fresh garlic</div><br /><div></div><br /><div><span style="color:#000099;">Preparations </span></div><div><span style="color:#000099;"></span></div><div align="justify"><span style="color:#333333;">1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing. </span></div><span style="color:#333333;"><div align="justify"><br />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. </div><div align="justify"><br />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. </div><div align="justify"><br />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.<br /></div></span>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-68450399879379795462008-03-23T23:07:00.000-07:002008-04-10T22:02:22.378-07:00Kaeng Kari Kai (Chicken Curry)<a href="http://4.bp.blogspot.com/_6EiU9ucd3JE/R-dNuJ7qeOI/AAAAAAAAACs/dIm7FLjg9rY/s1600-h/kareekai.jpg"><img id="BLOGGER_PHOTO_ID_5181195351648532706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6EiU9ucd3JE/R-dNuJ7qeOI/AAAAAAAAACs/dIm7FLjg9rY/s320/kareekai.jpg" border="0" /></a><br /><div><span style="color:#000099;"></span></div><br /><div><span style="color:#000099;">Main Ingredient</span></div><br /><div><br />Ground dried chilli 5 seed (3 g.)<br />Ground dried hot chilli 10 seed (1 g.)<br />Shallot (peeled) 1 cup (30 g.)<br />Garlic (peeled) 2 tbsp. (15 g.)<br />Old ginger (peeled) 2 tsp. (6 g.)<br />Lemon grass 1 tbsp. (5 g.)<br />Ground roasted coriander seeds 1 tbsp. (4 g.)<br />Ground roasted cumin 1 tsp. (2 g.)<br />Salt 1 tsp. (5 g.)<br />Curry powder 2 tsp. (4 g.)<br />Chilli paste 1 tsp. (2 g.)</div><br /><div><br /><span style="color:#000099;">Soup Ingredient</span><br />Chicken, breast (2x2 inch cut) 2 cup (500 g.)<br />Potato (whole skin) 1 cup (250 g.)<br />Fish sauce 2 tbsp. (28 g.)<br />Palm sugar 1 tbsp. (17 g.)<br />Vegetable oil 1 tbsp. (10 g.)<br />Coconut milk 1 cup (350 g.)<br />Water 1 cup (300 g.)</div><br /><div></div><div>(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</div><br /><div></div><div><span style="color:#000099;">Cooking Method</span></div><br /><ul><li>Pound chilli paste mixture thoroughly. </li><br /><li>Fry chilli paste with oil until fragrant, add coconut milk (100 g) little at a time. </li><br /><li>Add chicken, fry, add seasonings, fry for 5 minutes, dip unto pot. </li><br /><li>Add remaining coconut milk (250 g) and water, when boiled add potato, simmer with low heat for 15 minutes. </li></ul>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-32508578995870786312008-03-01T23:19:00.000-08:002008-04-10T22:01:50.726-07:00YAM PLA MEUK<div align="justify"><img id="BLOGGER_PHOTO_ID_5173040836734827506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6EiU9ucd3JE/R8pVO6orO_I/AAAAAAAAACk/HLVz-IEqMIE/s320/Squid%2Bspicy%2Bsalad1+copy.jpg" border="0" /> <span style="color:#000099;">INGREDIENTS</span><br />500 grams squid<br />1/2 cup thinly sliced young ginger<br />1 onion, cut into thin slices<br />1 cup short lengths of Chinese celery<br />1/4 cup mint leaves1 thinly sliced red spur chilli<br /><br /><span style="color:#000099;">DRESSING INGREDIENTS</span><br />10 tiny hot chillies, finely pounded<br />3 garlic bulbs, peeled and finely pounded<br />3 tbsp. fish sauce<br />1/4 cup lime juice<br />Mix all the ingredients together.<br /><br /><span style="color:#000099;">PREPARATION</span><br /><div align="justify">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.</div><div align="justify">2. Immerse the squid in boiling water for a short time, then remove and drain.</div><div align="justify">3. Place the squid in a bowl, add the onion , ginger, celery,and mint leaves, pour on the dressing and toss gently.</div><div align="justify">4. Transfer to a plate with lettuce, garnish with the spur chilli, carrot and serve.<a href="http://4.bp.blogspot.com/_SbawcKzZ1WQ/R6IXNMirNII/AAAAAAAABU8/Hr8dxBI_8_o/s1600-h/Squid+spicy+salad.jpg"></a></div></div>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-77840023361182314402008-03-01T23:11:00.000-08:002008-04-10T22:01:50.726-07:00YAM HOI SHELL<a href="http://1.bp.blogspot.com/_6EiU9ucd3JE/R8pUzaorO-I/AAAAAAAAACc/JtNTH62JkrQ/s1600-h/spicy%2Bscallop%2Bsalad+copy.jpg"><img id="BLOGGER_PHOTO_ID_5173040364288424930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6EiU9ucd3JE/R8pUzaorO-I/AAAAAAAAACc/JtNTH62JkrQ/s320/spicy%2Bscallop%2Bsalad+copy.jpg" border="0" /></a><br /><div><span style="color:#000099;">INGREDIENTS<br /></span>300 grams scallops<br />1 onion<br />10 hot chillies<br />1 large tomato<br />1 lettuce plant<br />2 Chinese celery plants,<br />cut into short lengths<br />1 cucumber,sliced<br />2-3 tbsp.lime juice<br />1 tbsp. fish sauce</div><br /><div></div><div align="justify"><span style="color:#000099;">PREPARATION<br /></span>1. Remove the scallops from the shells, wash, dip in boiling water until cooked, and drain.<br />2. Slice the onion and tomato. Just break open the chillies in a mortar.<br />3. Toss the scallops, chillies, onion, celery, and tomato together, adding fish sauce and lime juice to taste.<br />4. Wash the lettuce and lay the leaves on a serving plate; then, put the scallops onto the bed of greens with sliced cucumber.</div>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-68801570054131605212008-03-01T23:06:00.000-08:002008-04-10T22:01:50.727-07:00YAM SAM SAHAI<a href="http://2.bp.blogspot.com/_6EiU9ucd3JE/R8pSpqorO9I/AAAAAAAAACU/yqK25dTXkT4/s1600-h/Three%2Bcompanions%2Bspicy%2Bsalad.jpg"><img id="BLOGGER_PHOTO_ID_5173037997761444818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6EiU9ucd3JE/R8pSpqorO9I/AAAAAAAAACU/yqK25dTXkT4/s320/Three%2Bcompanions%2Bspicy%2Bsalad.jpg" border="0" /></a><br /><div><span style="color:#000099;">INGREDIENTS</span></div><div>200 grams steamed pork tenderloin,cut diagonally into thin slices</div><div>200 grams steamed chicken meat,cut diagonally into thin slices</div><div>200 grams steamed shelled white prawn,cut diagonally into thin slices</div><div>1/2 cup shredded Chinese radish</div><div>1/2 cup shredded carrot</div><div>1/4 cup mint leaves</div><div>1/4 cup short sections of Chinese celery</div><div></div><br /><div><span style="color:#3333ff;">DRESSING INGREDIENTS</span></div><div>2 dried large chillies,roasted and then pounded well</div><div>2 garlic bulbs,roasted and then pounded well</div><div>1 tbsp. sugar, 2 tbsp. fish sauce</div><div>1/4 cup lime juice, 3 tbsp.</div><div></div><br /><div align="justify">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.</div><div align="justify"></div><br /><div align="justify"><span style="color:#3333ff;">PREPARATION</span></div><div align="justify">1. Toss the pork, chicken, and prawn with the dressing. Add the celery, toss to mix, and then add the mint leaves.</div><div align="justify">2. Transfer to a plate, and arrange the Chinese radish and carrot alongside.</div>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-84230999946386691832008-03-01T23:02:00.000-08:002008-04-10T22:01:50.727-07:00YAM THAI NOI<a href="http://1.bp.blogspot.com/_6EiU9ucd3JE/R8pRxaorO8I/AAAAAAAAACM/KRNb4qhty2U/s1600-h/Spicy%2Bpork%2Band%2Bprawn%2Bsalad1.jpg"><img id="BLOGGER_PHOTO_ID_5173037031393803202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6EiU9ucd3JE/R8pRxaorO8I/AAAAAAAAACM/KRNb4qhty2U/s320/Spicy%2Bpork%2Band%2Bprawn%2Bsalad1.jpg" border="0" /></a><br /><div><span style="color:#000099;">INGREDIENTS</span></div><div>100 grams small thin slices of boiled prok</div><div>2 hard-boiled eggs, cut into thin slices</div><div>5 cucumbers, 1 tbsp. coriander leaves</div><div>1 onion, cut into thin slices</div><div>1 thinly sliced red spur chilli</div><div></div><br /><div><span style="color:#000099;">DRESSING INGREDIENTS</span></div><div>2 red spur chillies</div><div>2 garlic bulbs, 7 pepper corns</div><div>1/2 tbsp. finely sliced coriander root</div><div>1/4 cup sugar, 1/4 cup fish sauce</div><div>2 tbsp. lime juice</div><div>1/4 cup tamarind juice</div><br /><div></div><div align="justify">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</div><br /><div align="justify"></div><div align="justify"><span style="color:#000099;">PREPARATION</span></div><div align="justify">1. Wash and peel the cucumbers, cut decorative grooves down the length of each, and cut across into thick slices.</div><div align="justify">2. Mix the pork, cucumber, onion, and coriander leaves together in a bowl, add the dressing, and toss gently.</div><div align="justify">3. Transfer to a plate, garnish with the egg slices, red spur chilli. Serve.</div>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-75392173815598686052008-03-01T22:57:00.000-08:002008-04-10T22:01:50.727-07:00YAM KHAMOI<a href="http://1.bp.blogspot.com/_6EiU9ucd3JE/R8pQ-aorO7I/AAAAAAAAACE/3lJm7qAOM1A/s1600-h/Thieves,%2Bspicy%2Bsalad.jpg"><img id="BLOGGER_PHOTO_ID_5173036155220474802" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6EiU9ucd3JE/R8pQ-aorO7I/AAAAAAAAACE/3lJm7qAOM1A/s320/Thieves,%2Bspicy%2Bsalad.jpg" border="0" /></a><br /><div><span style="color:#3333ff;">INGREDIENTS</span></div><br /><div>100 grams thin slices of boiled pork</div><br /><div>100 grams thin slices of boiled prawn</div><br /><div>1 hard-boiled egg, 1 lettuce plant</div><br /><div>2 cucumbers, sliced</div><br /><div>1 0nion, cut into thin slices</div><br /><div>1 tbsp.coriander leaves</div><br /><div>1/4 cup mint leaves</div><br /><div>1 thinly sliced red spur chilli</div><br /><div></div><br /><div><span style="color:#3333ff;">DRESSING INGREDIENTS</span></div><br /><div>2 red spur chillies, 1 garlic bulb</div><br /><div>1/2 tbsp. pounded coriander root</div><br /><div>3 pepper corns, 2 tbsp. sugar</div><br /><div>2 tbsp. fish sauce</div><br /><div>2 tbsp. lime juice,3 tbsp. </div><br /><div align="justify">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.</div><br /><div></div><br /><div><span style="color:#3333ff;">PREPARATION</span></div><br /><div align="justify">1. Wash the lettuce and cut into short pieces.Wash and peel the cucumber and slice diagonally.</div><br /><div align="justify">2. Place the pork, prawn, lettuce, cucumber, onion, and coriander and mint leaves together in a bowl, add the dressing, and toss gently.</div><br /><div align="justify">3. Transfer to a plate, garnish with slices of egg and spur chilli, and serve.</div>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-81130003324028727412008-03-01T22:49:00.000-08:002008-04-10T22:01:50.728-07:00YAM KAI YANG<a href="http://3.bp.blogspot.com/_6EiU9ucd3JE/R8pPH6orO6I/AAAAAAAAAB8/uQv6co0MMZc/s1600-h/Barbecued%2Bchicken%2Bspicy%2Bsalad.jpg"><img id="BLOGGER_PHOTO_ID_5173034119405976482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6EiU9ucd3JE/R8pPH6orO6I/AAAAAAAAAB8/uQv6co0MMZc/s320/Barbecued%2Bchicken%2Bspicy%2Bsalad.jpg" border="0" /></a><br /><div><a href="http://1.bp.blogspot.com/_6EiU9ucd3JE/R8pPEaorO5I/AAAAAAAAAB0/z8NtlT4r5Tc/s1600-h/Barbecued%2Bchicken%2Bspicy%2Bsalad1.jpg"><img id="BLOGGER_PHOTO_ID_5173034059276434322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6EiU9ucd3JE/R8pPEaorO5I/AAAAAAAAAB0/z8NtlT4r5Tc/s320/Barbecued%2Bchicken%2Bspicy%2Bsalad1.jpg" border="0" /></a><span style="color:#000099;"> INGREDIENTS<br /></span>1 barbecued chicken<br />2 spring shallots, cut in to thin slices<br />2 bell chillies,cut into thin slices and blanched<br />1 1/2 tbsp. finely sliced garlic<br />1 thinly sliced red spur chilli<br />1/2 cup mint leaves<br />2 tbsp.finely sliced kaffir lime leaves<br />1/2 cup shredded green mango<br />1/2 cup pan-roasted peanuts<br /><br /><div><span style="color:#3333ff;"><span style="color:#000099;">DRESSING INGREDIENTS</span><br /></span>1/2 tbsp. roasted dried large chilli,pounded<br />1/2 tbsp. sugar<br />3 tbsp.fish sauce<br />3 tbsp.lime juice<br />Mix all the ingredients in a pot, and heat.When the mixture comes to a boil,remove from the heat. </div><div><br /> </div><div><span style="color:#000099;">PREPARATION</span><br />1. Cut the chicken into thin slices<br />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</div></div>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-33511871288109176652008-03-01T22:39:00.000-08:002008-04-10T22:01:50.728-07:00YAM THALE ROD DED<a href="http://4.bp.blogspot.com/_6EiU9ucd3JE/R8pNsKorO4I/AAAAAAAAABs/kvnb_WiVhNQ/s1600-h/spicy%2Bscallop%2Bsalad.jpg"><img id="BLOGGER_PHOTO_ID_5173032543152978818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6EiU9ucd3JE/R8pNsKorO4I/AAAAAAAAABs/kvnb_WiVhNQ/s320/spicy%2Bscallop%2Bsalad.jpg" border="0" /></a><br /><div><span style="color:#3333ff;"></span></div><div><span style="color:#3333ff;">INGREDIENTS</span></div><div><span style="color:#3333ff;"></span> </div><div>200 grams white prawns</div><div>100 grams shelled mussels</div><div>100 grams squid</div><div>4 steamed crab sculls</div><div>10 hot chillies</div><div>5 cloves garlic</div><div>3 tbsp.lime juice2 tbsp.</div><div>fish sauce1/2 tsp. sugar1/2 cup Chinese celery, cut short lettuce, onion</div><br /><div></div><div><span style="color:#3366ff;">PREPARATION</span></div><div> </div><div align="justify">1. Wash the lettuce, onion, then slice and arrange on a serving dish.</div><div align="justify">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.</div><div align="justify">3. Arrange the shell-fish on the serving dish.</div><div align="justify">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.</div>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-40186147004087435892008-03-01T21:59:00.000-08:002008-03-01T22:04:20.956-08:00Chicken Satay<img id="BLOGGER_PHOTO_ID_5173020968216116066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6EiU9ucd3JE/R8pDKaorO2I/AAAAAAAAABc/186KyIWM0-w/s320/1175285344.jpg" border="0" /> <div>You can also make the same recipe with chunks of beef or pork.</div><div></div><br /><div><span style="color:#3333ff;">Ingredients:<br /></span>1 teaspoon coriander seed<br />1 teaspoon cumin seed<br />1 tablespoon chopped garlic<br />1 tablespoon fresh grated ginger<br />1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.<br />2 tablespoons fish sauce<br />1 tablespoon curry powderpinch turmeric powder (as only a colorant, so very little!)<br />8 tablespoons coconut milk<br />3 tablespoons palm sugar</div><div></div><br /><div align="justify"><span style="color:#3333ff;">Method<br /></span>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.</div><div align="justify"><br />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.</div><div align="justify"></div><br /><div align="justify"><span style="font-size:130%;color:#ff0000;">Nam jim satay (Peanut Sauce).</span></div><div align="justify">Ingredients:<br />4 ounces of roasted (unsalted) peanuts<br />3-4 cloves garlic, chopped<br />1 ounce chopped onion1-2 tablespoon red or massaman curry paste<br />1 teaspoon fish sauce8 tablespoons coconut milk<br />4-6 teaspoons lime juice (to taste).<br />2-3 teaspoons palm sugar.</div><div align="justify"></div><br /><div align="justify">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.</div><div align="justify"><br />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.</div><div align="justify"></div><br /><div align="justify">A jad (cucumber sauce)<br />4 tablespoons rice vinegar<br />1 teaspoon sugar<br />2-3 tablespoons cucumber, very coarsely chopped or sliced<br />2 shallots (or any variety of purple onion) chopped<br />3-4 Thai chile peppers, thinly sliced.<br />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".</div>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-21430589631306952702008-03-01T21:52:00.000-08:002008-04-10T22:02:22.378-07:00Panang Curry<a href="http://2.bp.blogspot.com/_6EiU9ucd3JE/R8pB_qorO1I/AAAAAAAAABU/nf1X_q_Q4WA/s1600-h/panangkai.jpg"><img id="BLOGGER_PHOTO_ID_5173019684020894546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6EiU9ucd3JE/R8pB_qorO1I/AAAAAAAAABU/nf1X_q_Q4WA/s320/panangkai.jpg" border="0" /></a><br /><div align="justify"></div><br /><div align="justify">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.</div><br /><div align="justify"></div><br /><div align="justify"><span style="color:#3366ff;">Ingredients:</span><br />2 pounds meat (beef, chicken or pork)<br />1 can coconut milk<br />8 oz panang curry paste<br />2 tablespoons fish sauce<br />2 tablespoons kafir lime leaves (cut into shreds)<br />1/2 cup basil leaves<br />2 tablespoons sugar </div><br /><div align="justify"></div><br /><div align="justify"><span style="color:#3366ff;">Directions:<br /></span>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.<br />2. Using medium heat, add in four tablespoons of coconut milk, and let it come to a boil.<br />3. Add in 2-3 tablespoons of curry paste.<br />4. Put the meat back in, and stir until the meat is thoroughly cooked.<br />5. Add in half of the remainder of coconut milk. Keep stirring.<br />6. Add the fish sauce and the sugar.<br />7. Add in the rest of the coconut milk.<br />8. When the coconut milk thickens, add in the basil leaves and lime leaves.<br />9. Give it a taste. You may need to add in more fish sauce or sugar depending on your preference. </div>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-50976633281273105342008-03-01T21:46:00.001-08:002008-04-10T22:04:07.563-07:00Stir-fried noodle (Pad Sea Ewe)<div align="justify"><a href="http://2.bp.blogspot.com/_6EiU9ucd3JE/R8o_SqorO0I/AAAAAAAAABM/KGEmsh10qG8/s1600-h/kiuatiao-pad-si-leu.jpg"><img id="BLOGGER_PHOTO_ID_5173016711903525698" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6EiU9ucd3JE/R8o_SqorO0I/AAAAAAAAABM/KGEmsh10qG8/s320/kiuatiao-pad-si-leu.jpg" border="0" /></a>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.</div><br /><span style="color:#3366ff;">Ingredients:</span><br />8 oz of meat (beef, chicken, pork, or seafood)<br />8 oz noodles of your choice (normally fresh rice noodles are used)<br />1 tablespoon sugar<br />1 tablespoon oyster sauce<br />3 tablespoons soy sauce<br />1 cup broccoli cut or Chinese kale (Chinese broccoli)<br />1-2 eggs<br /><br /><span style="color:#3366ff;">Additional Ingredients for marinade of meat:</span><br />2-3 cloves of garlic, crushed<br />1 tablespoon oyster sauce<br />1 tablespoon cornstarch<br />1 tablespoon rice wine<br />1 tablespoon palm sugar<br />1 tablespoon sesame oil<br />1 teaspoon black pepper.<br /><br /><span style="color:#3366ff;">Preparation:</span><br /><div align="justify">1. Slice the meat into bite sized pieces then marinade it in recipe described above for 1 hour .</div><div align="justify">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.</div><div align="justify"> </div><div align="justify"><span style="color:#3333ff;">Directions:</span></div><div align="justify">You will need a medium or large size skillet or wok.</div><div align="justify">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.</div><div align="justify">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.</div><div align="justify">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.<br /></div>jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.comtag:blogger.com,1999:blog-4396094501226568294.post-77480284646447433502008-03-01T21:24:00.000-08:002008-03-01T21:42:28.696-08:00Tom Yum Koong (Hot and Sour Shrimp Soup)<a href="http://2.bp.blogspot.com/_6EiU9ucd3JE/R8o87qorOzI/AAAAAAAAABE/E41kJRHyzU8/s1600-h/Tom+Yum+Koong.jpg"><img id="BLOGGER_PHOTO_ID_5173014117743278898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6EiU9ucd3JE/R8o87qorOzI/AAAAAAAAABE/E41kJRHyzU8/s320/Tom+Yum+Koong.jpg" border="0" /></a>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.<br /><br /><span style="color:#000099;">Ingredients</span><br /><span style="color:#3333ff;">2 lbs shelled prawns (add squids, fish if you like seafood)<br />3 cups clear broth<br />2 stalks emon grass, cut 1 inch pieces, lightly pounded<br />3 kaffir lime leaves, torn<br />3 Coriander roots<br />5 Tomatoes (small)<br />1/2 cup mushrooms halved<br />4 tablespoons fish sauce<br />4 tablespoons lemon juice<br />1 tablespoon Coriander leaves<br />5 small chilies, lightly pounded</span><br /><br /><span style="color:#000099;">Method</span><br />Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots. Cover the pot until it begins to boil.<br /><br />Add the tomatoes, mushroom and fish sauce and leave to cook.<br />Add he prawns, wait for the broth to boil, remove the pot from the heat then add the small chillis.<br /><br />Pour the Tom Yum soup into the bowl and stir gently until well blended.<br /><br />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.jeng_suthttp://www.blogger.com/profile/08119474474373895053noreply@blogger.com