Saturday, July 3, 2010

Pad Ped Mu

It is a thai recipe called Pad Ped Mu.This dish is made with belly pork one main advantage of this recipe is that the dish is cooked in the pork fat itself, which enhances the flavor.The the fatty meat absorbs the additional flavours and so tastes better. To make this :

Pad Ped Mu
All you need:

* 3 tablespoons red curry paste

* 1 pound belly pork, cut into small dice.

* 1/2 cup green bell peppers, sliced

* 2 cups of long green beans, cut into 1" pieces

* 3 tablespoons fish sauce

* 1 tablespoon garlic, minced

* 1 tablespoon thai chilli in oil1 teaspoon black pepper, freshly ground

* 1 tablespoon palm sugar

* 1 tablespoon thai chilli peppers thinly sliced

How to make:

* Start with heating the wok add belly pork.

* Fry and make it brown let the fat crispens and reduces.

* Add small amount of peanut oil.

* Add curry paste, then fish sauce,sugar , chilies , pepper, chilli oil and garlic.

* Fry it about two min, stir to mix flavours well.

* Add the bell peppers then add the long beans and stir fry until heated through.

* Serve with steamed thai jasmine rice.

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Friday, June 25, 2010


Laab is a northern eastern food, it is usually eaten as a part of a set, it is also known as Laap, it can be eaten with water spinach , string beans,sliver of cabbage and Thai basil, it is also served as appetizer along with that Laab is also served as main course, so this time try this very yummy and mouth watering appetizer right in front of you just try and feel the difference.


All you need:

* 1/4 shallot, sliced thinly

* 1 table spoon toasted rice

* 1/2 lbs ground pork

* 1-2 limes

* 1/4 table spoon of ground dried chilli pepper

* 3 table spoon fish sauce

* 3 sprigs spear mint

* 5 sprigs cilantro sliced

* 1 green onion sliced.

How to make:

* Put lime juice of 1/3 lime on ground pork, mix properly and lt it get marinate

* Heat a cast iron pan,then two table spoons of then add marinated pork and stir.

* First the pork will stick to the pan then juice come out and will be loosened, stir well.

* Then put the pork in a bowl having all the ingredients, then add green onion, fish sauce,shallot, cilantro, reat lime juice, toasted rice along with ground chilli pepper.

* Mix properly and taste, just taste the tartness from lime juice and fish sauce.

* Put all the ingredients in a bowl, garnish it with spearmint, after that sprinkle the rest of toasted rice.

* Then its time to serve it with vegetables like green beans, cabbage, thai basil and lettuce.

Thursday, June 24, 2010

Three Friend Salad, "Yum Sahm Sahai"

Want to have some unique kind of Salad then your search end here ys a very yummy recipe of Thai Salad is right for you to add some more flavours in your day, this special salad called Three Friend Salad, "Yum Sahm Sahai" is very nutritious for your health, so make your day special with this recipe.

Thai Salad
All you need:

* 1/2 lb chicken, cooked and sliced

* 1/2 lb shrimp, deveined, cooked and sliced

* 1/2 lb chicken, cooked and sliced

* 3 tbsp prik pao

* 1 tbsp fish sauce

* 1/4 cup juice of fresh lime

* 2 tsp tamarind concentrate mixed with 3 tbsp warm water

* 1/4 cup shredded cabbage

* 1 tbsp sugar

* 1/4 cup cashew nuts lightly crushed in a pestle and mortar.

* 1/4 cup shredded carrot

* 1/2 cup fresh mint leaves

* 2-3 green onions, chopped into 1" pieces

* 1/4 cup shredded cabbage

How to make:

* Mix all the stuff fish sauce,tamarind juice,prik pao and sugar together.

* Take a saucepan and put the mixed stuff hat it at medium/low heat let it gt boiled .

* Remove from heat add lime juice keep stirring.

* Put the meat in the bowl, pour sauce and onion and mix properly.

* Top it up with mint leaves.

* On a serving plate put meat mixture over the top.

* Decorate it with shredded carrots.

* Serve.

* Enjoy!

Monday, June 21, 2010

Thai Iced Tea

This time a very refreshing stuff from Thai kitchen yes very special Thai Iced Tea it is very popular in the United States, very delicious and unique tea that will give you pleasure sipping, this ice tea is a combination of Thai tea leaves and spices so try it for a refreshing taste.

Thai Iced Tea
All you need:

* Thai tea leaves

* Dried lemon grass

* Dried pandan leaves

How to make:

* Start with boiling 8 cups of water, in a large pitcher pot place 8-10 heaping tablespoons tea.

* Add boiling water over tea, for 5 min let it steep, strain the tea in another pitcher.

* Using coffee filter or stainless/muslin filter to filter it back into the first pitcher.

* Add sugar to taste, stir and let it be cooled into the fridge, pour chilled tea over ice, and top it up with evaporated milk.

* Milk will float on the ice and sink into the tea slowly.

* Enjoy!

Variant Method:

* Take a medium pot boil 8 cups of water.

* Add 8 to 10 heaping tablespoons of Thai tea mix.

* Reduce the heat and let it get simmer, uncovered it for an hour.

* Add water to refill the pot up to the original level and let it simmer for an additional hour.

* Then add water and again bring it to boil,remove from heat.

* Strain and cool , you will get a stronger tea just serve it as above method.

* Enjoy!

Friday, June 18, 2010

Pumpkin Soup, Thai-American style

Well this time if there is a mood to have some soup, then why don't you go for very delicious Pumpkin Soup, that has got its Thai-American style it really gives you an outstanding taste and you would be a fan of it so just try this very tempting soup.

Pumpkin Soup
All you need:

* 1 can solid pack pumpkin

* 3 vegetable bouillon cubes

* 2 cups water

* 1 can mango nectar

* 1 teaspoon finely chopped fresh ginger

* 1/4 cup creamy peanut butter

* 2 clove garlic, finely chopped

* 1/4 or more teaspoon crushed red pepper

* 2 tablespoons finely chopped green onion

* 1/2 cup evaporated milk

* 1/4 cup finely chopped cilantro, divided

* 2 tablespoons of rice vinegar

How to make:

* Start with cooking water, bouillon, pumpkin,nectar,crushed red pepper and garlic in a large saucepan.

* Keep stirring it occasionally and let the mixture boil,make the heat low.

* Add peanut butter,green onion ,vinegar along with 1 tablespoon cilantro.

* Cook it stirring occasionally, make the soup boil again, then add evaporated milk.

* Its all ready add cilantro before serving.

Wednesday, June 16, 2010

Squid Pad Ki Mao

This tempting recipe is very popular dish that is served throughout Thailand , well to get full taste you should serve it with a high level of chile heat just use plenty of fresh Thai chile peppers to add more tempt so get ready to have a wonderful taste of Squid Pad Ki Mao.

Squid Pad Ki Mao
All you need:

* 10 -12 fresh thai chile peppers

* 1 whole head of garlic cloves, chopped

* 2 cups of fresh squid, use tubes cut into bite-size rings

* 3 tablespoons of vegetable oil

* 3 teaspoons of sugar

* 4 tablespoons of fish sauce

* 1/4 cup fresh Thai basil leaves

* 8-10 kaffir lime leaves.

How to make:

* Pound the Thai chile along with garlic in a mortar to form paste, keep it aside in a small bowl.

* Take a wok or a skillet heat the oil on medium heat.

* Add chile paste mixture, then fry and stir and let the garlic get brown.

* After that stir in the squid and cook until it done.

* Then season it with fish and sauce.

* Its the time to let the chilli heat the flavour, that is followed by salty flavor of fish sauce.

* Then add lime leaves and basil, and stir fry until few minutes.

* Then remove from heat, put into the dish and serve with fresh steamed Jasmine Rice

Monday, June 14, 2010

Hoisin Barbeque Ribsteak

A delicious stuff directly from Thai kitchen, to give you a taste like you having some tasty recipe in restaurant so just feel like you are sitting in a restaurant and enjoy this recipe at home, as it is very easy to make and very good to eat.

Hoisin Barbeque Ribsteak
All you need:

Begin with good quality ribsteaks or t-bone .

To make spice rub:

* 1 tablespoon salt

* 2 tablespoons freshly ground black pepper

* 1 tablespoon ground chile powder

* 2 tablespoons five-spice powder

* 1 tablespoon ground cumin

To make mop and sauce:

* 3/4 cup hoisin sauce

* 2 tablespoons white vinegar

* 3/4 cup of lager beer

* 1/3 cup Thai ketchup

* 1 tablespoons sesame oil

How to make:

* Completely mix all the rub ingredients, and sprinkle all over the steak.

* Leave it on room temperature for 30 -60 min.

* In a small cup mix beer and 1/4 cup hoisin keep it aside, it is mop.

* Take another saucepan mix remaining hoisin with chile sauce, sesame oil and white vinegar,make it simmer, remove from heat,it is sauce.

* Now its time to boil the ribsteak, in every 2 or three min mop it with the beer/hoisin mixture.

* The moment steak is done just put sauce over it.

* Enjoy!

Friday, June 11, 2010

Miang Kham

Very delicious recipe that has directly come from then Kitchen of Thai just enjoy a different taste to make your day special, so just go for this mouth watering recipe to make you feel delighted.

Miang Kham

All you need :

For Filling:

* 3/4 cup grated coconut

* 6 tablespoons roasted peanuts

* 6 tablespoons of shallots,peeled and cut into small cubes

* 4-5 Thai chilli peppers that are cut into small slivers

* 6 tablespoons small dried shrimps

* 4 oz fresh ginger, peeled and cut into small cubes

* 2 small limes unpeeled

For Sauce:

* 2 fresh galangal, should be cut into slivers and roasted until fragrant

* 1 tablespoon shrimp paste roasted until fragrant

* 2 oz shallots, peeled and coarsely cut

* 1/4 cup grated coconut, roasted in a low-heat oven until lightly brown

* 4 small dried shrimps

* 1.5 teaspoons fresh ginger, sliced

* salt for seasoning

* 8 oz palm sugar

* 2 tablespoons table sugar

How to make:

* This is not a point, it is a subtitle. There is no need for a bullet here.

* Take a mortar pound together the shallots and galangal until fine .

* Then add Add roasted shrimp paste, coconut, ginger and dried shrimp, and continue pounding make it smooth

* How remove the mixture and keep mit in a bowl with 1.5 cups of water, then boil.

* On medium heat along with palm sugar and table sugar, make the heat simmer and let the mixture be of one cup.

* Add salt and remove from heat and shift it into bowl.

* To wrap use lettuce or spinach leaves .

Serving: Roast the coconut in a low-heat oven until lightly brown. Spoon the roasted coconut into a serving plate. In separate small bowls, arrange each filling ingredient listed above. With a fresh wrapping leaf in hand, fold it once across the bottom then sideways to form a pocket. Place about 1 teaspoon roasted coconut in the leaf together with a small amount of each filling to create a bite-sized quantity. Spoon the sauce on top, pop in your mouth and enjoy!

Wednesday, June 9, 2010

BBQ Chicken Salad, Thai-American Style

A recipe directly from Thai-American" section, as the salad is very nutritious for health, a wonderful taste that is going to fill your mouth with a new spice and taste, so if you wanna make your day very special then just try : BBQ Chicken Salad, Thai-American Style.

BBQ Chicken Salad
All you need:
1.) 1 can of coconut milk
2.) 1 tablespoon of lime juice
3.) 1 tablespoon of curry powder
4.) 1 broiler of fryer chicken
5.) 3 clove of garlic, minced
6.) 1 tablespoon of fish sauce
7.) 1/4 cup of cilantro leaves, chopped
8.) 12 red lettuce leaves, rinsed
9.) 1 large red bell pepper, seeded and sliced
10.) 1 recipe Sweet and Sour Cilantro Dressing,
11.) 1/3 cup of finely chopped peanuts
12.) 1 medium head of lettuce, shredded
13.) 1/2 cup mint leaves, torn

How to make:
1. Start with rinsing chicken,pat dry. then cut it into two halves ,take a large bowl whisk curry powder into coconut milk.In lime juice blend it with garlic, brown sugar,fish sauce and cilantro ,then add chicken turning to coat in marinade.

2. Then cover it and refrigerate it for four hours, now on oven now on oven broiler put the chicken make sure skin side down.

3. About 10 min, turn it after,Cook until juices run clear around 30 min, cut the cool chicken into strips.

4. Now to dress it you need to prepare and arrange lettuce leaves on 6 plates, then add and combine strands of lettuce, along with bell paper and mint, then make portion onto lettuce leaves, on the top scatter chicken, then sprinkle peanuts and serve it.

Friday, June 4, 2010

Thai Style Rissoto

This recipe has directly come from Thai kitchen to make your day, very tasty and delicious recipe well this recipe is very fast to cook and good to eat, a very simple vegetarian style dish, so try this very yummy and mouth watering recipe if you have got bored of you daily stuff cooking, so for change try this Thai Style Rissoto to have an ultimate delight.

Thai Style Rissoto
All you need:

* one tablespoon of chopped shallots
* two cups of Thai jasmine rice
* one tablespoon of sliced garlic
* one tablespoon of ground ginger
* two tablespoons of Thai chile peppers, sliced

Then a quantity of chicken stock equal to the volume of water that is specified by the rice cooker that is needed to cook two cups of rice.

How to make:

* Put the rice in the cooker, then stir it after that fry rest of the ingredients leave the stock.
* Add all the ingredients in cooker and cook them.
* After a particular cooking time the dish would be ready.
* To give yellow colour to rice you can add a pinch of turmeric powder and saffron.


Wednesday, June 2, 2010

Thai Ice Cream w/Basil Seeds and Chocolate-Ginger Ganache

Well the summers are on the height and when it comes to ice-cream then the mouth starts watering automatically, In Thailand ice cream is served very frequently, a wonderful recipe of ice cream using coconut, to give it an interesting texture it adds sweet basil seeds along with subtle fruit flavour, a wonderful desert to give you perfect delight .So try this.

Thai Ice Cream
All you need:
1 1/4 cups of heavy cream
3/4 cup of sugar
2 3/4 cups of coconut milk
2 large eggs
1/2 tablespoon of sweet basil seeds

How to make:
Take a saucepan add cream, sugar and coconut and boil, then remove from heat and let it cool down. Take another bowl beat eggs well, add and beat coconut mixture to eggs, then ladle a bit of coconut milk in a bowl, as this milk should
not be hot other wise it will cook the eggs. Keep adding coconut milk gradually, until every thing gets mixed, let it be cool properly and chill it in the fridge. Take a small loaf pan pour the cold mixture, then cover it with cling wrap and remove any air . About two hours freeze it, then beat the mixture in a food processor and make it smooth, put back into the pan, then separately, add 1/2 tablespoon sweet basil seeds to 1/2 cup water. Stir and let the seeds expand, then gently fold the basil seeds in to an ice cream and stir well. Now place cling wrap back over the pan, make it air tight and freeze.

Thai Ice Cream
Chocolate-ginger ganache:

All you need:
8 ounces of semisweet chocolate, chopped
1 teaspoon of ginger powder
One 13 of can coconut milk
1/3 cup of palm sugar

Mix ginger powder, coconut milk and palm sugar in a saucepan. On a medium heat bring to simmer, stir untill palm sugar dissolves, remove it from heat , then add chocolate and whisk, till the mixture becomes smooth and melts, it will make 2 1/2 cups.
Now spoon the ice cream into a dish, the add Thai fragrant cookies, wonderful smoky aroma really ties this dessert together, then Drizzle warm ganache on cookies and ice cream. Yummy Enjoy!

Monday, May 31, 2010

Cotton Fish with Green Mango Salad, Pla Dook Foo

An excellent and mouth watering recipe named : Cotton Fish with GreenMango Salad, Pla Dook Foo, that is prepared with freshwater fish in a unique way, in this tempting recipe the fish puffs up like a cotton so if you are a fish eater this recipe is going to tempt you really,for excellent results use catfish . To make it all you need:

Oil for frying
Sliced shallots
1 freshwater fish of medium sized
Roasted peanuts
2 tablespoons of sugar
3 tablespoons of lime juice
2 tablespoons fish sauce
Shredded green sour mango
Sliced fresh Thai chile peppers


Start cooking the fish on a barbeque,take out the head and tail along with the bones, . Vigorously pound the fish in a mortar and pound it properly, Then take a skillet put the pounded fish and hot oil, after two minutes , keep it on a dish add some peanuts . Then top it up with a mixture of shredded green mango,fish sauce ,
sliced shallot,lime juice and fish sauce . Enjoy!

Friday, May 28, 2010

Fried Fish with chili sauce

If you are in a mood to have fish, and want to have some different
flavour then here a recipe that has directly come from Thai kitchen to
make you day, in this recipe Plaa Raad Prik it is a whole fish, this
dish usually be eaten as larger meal. If you want to have a new
flavour you can add curry or soup , it is a home style recipe, the
taste is so different so try this very yummy Fried Fish with chili
Fried Fish with chili sauce

All you need is:

1-2 cups of vegetable oil for deep frying
1/2 cup of garlic cloves
1 teaspoon of salt
1 whole red grouper 1-1.5lbs (.6-.7kg)
1/2 cup of tamarind paste (1/4 cup tamarind pulp + 1/4 cup hot water, squeezed)
2 tablespoons of fish sauce
A few sprigs of coriander
1/4 cup palm sugar
1/2 cup of small thai chilies

How to make:

Start with smashing the garlic cloves, other wise you can use
thin-skinned Thai garlic, skins needed to be removed,add chillies and
Make tamarind paste, add tamarind in hot water and squish it with your
fingers to make paste, then strain it.
Now remove the scales and clean the guts of fish, wash it and dry,
add salt now make 3- deep slices on the both sides of fish.
Now deep fry it on medium heat make it brown, keep it aside, then
remove out the oil from wok but you can use it to prepare sauce
Take a pan Add 1/2 cup of the used oil, now fry chillies and garlic
make it fragrant on medium heat.
Keep stirring to prevent from burning,make sure the garlic should not be brown.
When the fragrance starts coming add tamarind water, fish sauce and
palm sugar, make it boil up to 1-2 min.
Add sauce and garnish the fish with a few sprigs of coriander..

Wednesday, May 26, 2010

Thai Spicy Ground Chicken and Toasted Rice, "Larb Gai"

Very yummy and delicious and mouth watering recipe from the Thai kitche, very quick to make and often extremely spicy, it can be combined with lime juice and mint leaves to have an exotic flavour, and really this recipe has got its place in menus in America as "chicken salad Thai style, it is a kind of salad, rather chicken It can also be made with pork and beef, you can also add beanthread noodles, so to get a different taste try Thai Spicy Ground Chicken and Toasted Rice, "Larb Gai".

LArb Gai

All you need :
2 tablespoons of sliced shallot
1/4 cup of chopped mint leaves
1 lb ground chicken
2 tablespoons finely chopped spring onion
2 tablespoons of ground Thai chile
3 tablespoons of roasted rice powder
2-3 tablespoons of fish sauce
3 tablespoons of lime juice

You can add cabbage, parsley,green beans,sliced radish,coriander leaves and cucumber to garnish Ground the chicken, cook it in a pan using 2 tablespoons lime juice. Heat should be moderate, stir. Now transfer it to medium bowl, then add rest of the ingredients and mix properly. Now add fish sauce. It is needed to served with fresh vegetables and freshly-steamed sticky rice. You can also use chicken giblets and add it like other ingredients. Enjoy!

Monday, May 24, 2010

Stir-fried Thai pumpkin with egg

Very easy to cook and good to eat, and to give you a perfect delight very special recipe that has directly arrived from Thai kitchen to add more spice and flavour to your taste and to give you something different from daily routine yes its name is Stir-fried Thai pumpkin with egg so enjoy and get delighted.

Stir-fried Thai pumpkin with egg
To make this all you need :

1/2 cup water
2 teaspoons white soy sauce
1 teaspoon white sugar
2 cups pf thai pumpkin, cut into bite-size pieces
2 tablespoons chopped garlic
8 small thai chilies, or 4 medium-sized thai chilies (optional,
or to taste)
1 egg
2 tablespoons vegetable oil

Stir-fried Thai pumpkin with egg
How to make:

Cut pumpkin's outer skin and inner bits with seeds . Make bite-size pieces and set aside. Then Chop garlic and chilies too. Make the pan heat at medium-high with the oil and fry the garlic make it lights brown with fragrance. Then Add the chilies and cook for about 10-20 seconds more. Now Add pumpkin and water, after that cover the pan with a lid. Cook for 5 minutes make it cooked through.s When the pumpkin is done , take out the lid and make the water dried up. After it dries , add sugar and stir, then crack the egg, scramble it in the pan first when it solidifies ,coat the pumpkin Lastly put soy sauce.
Mix well.

Wednesday, May 19, 2010

Thai Satay Chicken recipe

Another outcome from Thai kitchen a recipe that is going to ,make your day so if you want to try something new just go for very yummy and delicious recipe and really very tempting called Thai Satay Chicken recipe, Satay Chicken very popular recipe all across Asia. In Thailand they can be found everywhere. This simple recipe is really liked by Thai people as it gives it own Thai style and flavour.

Thai Saty Chicken

So to make this all you need is :

3-4 Thai shallots, peeled and sliced thinly sliced
2 tablespoons of sugar
600g boneless chicken breast
1 clove Thai garlic, peeled and smashed
1 tablespoon of whole cumin
1 stalk fresh lemon grass, thinly sliced
1 tablespoon of whole coriander seeds
1 tablespoon of ground turmeric
1/4 inch piece of fresh galangal
1/2 tablespoon of sea salt
1 stalk fresh lemon grass, thinly sliced
Satay seasoning mix
20 bamboo skewers
2 tablespoons of cooking oil


* Make long slices of chicken approximately 1/4" thick and 2" in length. Pat dry with paper towels.
* For a minute Dry roast coriander seeds , on medium heat, stir. Thengrind coriander seeds, now mix all spices with galangal and garlic together in a bowl, shallot and lemon grass.
* To the marinade add chicken pieces mix properly, marinate it for an hour or up to overnight.
* Soak bamboo skewers in water Before cooking, do it for 10 min.
* Now Skewer 2 to 3 pieces of chicken onto each stick, then grill, barbequed and broiled on fair heat, turn and brush them regularly, cooking should be of 5 to 10 minutes.
* You can have a peanut dressing for the snacks, you can add Cucumber dipping sauce to get more flavour

If you want to prepare Cucumber sauce then you need to have:

* 4 tablespoons of rice vinegar
* Quarter of a cucumber, sliced into little pieces
* 1 teaspoon of sugar
* 3 Thai red chillies, finely sliced
* 2 Thai shallots, chopped finely.
* Now mix all the ingredients well
* Leave it for few hours

Thai Satay Chicken is mostly served with sweet and spicy peanut sauce, its marinade is made with onions, turmeric, garlic,coriander and ginger, this is special kind of marinade .And if you want to prepare peanut sauce for that you need roasted peanuts, garlic,water, soy sauce,brown sugar,sesame oil, fish sauce, cayenne pepper,tamarind paste and coconut milk.

Monday, May 10, 2010

Wing Bean Salad

If you are looking for something tasty and nutritious, then here is perfect destination for you, yes very nutritious full of health this from the Kitchens of Thai. Wing Bean Salad is a central Thai dish that has got “wing beans” to take care of your health they are well blanched and finely tossed with coconut milk,it adds toasted coconut, palm sugar and peanuts, tamarind and roasted chili paste,peanuts and palm sugar.If wing beans are not available then you can use green beans and snap beans.So try this nutritious and healthy recipe to make your day.

Wing Bean salad

All you need:

* 2 cups wing of beans
* 1/4 cup of toasted coconut
* 2 eggs
* 2 teaspoons of roasted peanuts
* 1 tablespoon of lime juice
* 3/4 cup of coconut milk
* 2 tablespoons of tamarind paste u can make it by adding 2 teaspoons
* tamarind pulp with 2 tablespoons hot water.
* 2 tablespoons of roasted chili paste
* 1 1/2 of teaspoons fish sauce
* 1 teaspoon of palm sugar
* vegetable oil for frying the shallots
* 2-3 medium of sized shrimp
* 3-4 small of dried chilies
* 2 tablespoons of shallots

How to make:
Make the slices of fresh coconut meat in match-stick size strips,then remove out the skin of the shallots and make thin slices. On the medium heat roast coconut make it light brown, stirring then set aside on a flat plate. Roast the peanuts, crush them. Take enough vegetable oil and fry shallots, dont let them brown. Fry chilies make them brown.Boil eggs, for about 10 min, now replace the hot water with fresh cold water to stop the cooking, now you can slice or peel. Now its time to clean the shrimp by peeling off the heads and legs,remove the veins, leave tail. Take wing beans and trim them off, boil them in salt water less than a min,make them dark green, then rinse in cold water and slice into 1/4″ pieces. Heat the coconut milk in pan make it boil, now add shrimp and let it be pink, turn the heat now add tamarind paste, palm sugar, lime juice, roasted chili paste,peanuts coconut and fish sauce, mix it properly. Now add wing beans and mix it, now take eggs and arrange them along side, its time tom garnish with chilies and fried shallots.

Thursday, May 6, 2010

Thai Food

Its the time for some change from your daily routine food and enjoy the flavour of Thai food , It is very ultimate in itself, gives you really a perfect taste that you actually want to relish, the recipe here is very delicious and you will get wonderful aroma, flavour and texture.

Thai Food

To make it you require:

2 stalks fresh lemon grass
1 cup chopped shallots(remove the layer and make slices of 6 inchs).
1 tablespoon chopped peeled fresh ginger.
2 large cloves garlic.
1 tablespoon of finely chopped fresh cilantro stems
1 1/2 teaspoons sugar
1-2 tablespoons of Thai green curry paste
1/2 teaspoon of turmeric powder
3/4 teaspoon salt
1/4 cup water
1 3/4 cups of chicken broth
1/4 cup plus 2 tablespoons vegetable oil
1 13 oz can coconut milk
1 14 oz package wide rice noodles
1 1/2 lb large shrimp

Put all the things like lemongrass, ginger , puree shallots,garlic along with cilantro stems in a blender, also mix curry paste sugar, salt, water, turmeric powder, make it smooth, then heat oil and at moderate heat Cook curry paste, stir properly till it starts adding to the base, now add simmer broth and coconut milk, stir until it becomes 2-3v cups, now cook noodles while sauce simmers. Then drain in a colander and rinse under cold water , also drain noodles well and divide them in 4 bowls, now add shrimp to sauce, stir then remove from and ladle over the noodles.

Monday, March 29, 2010

Spicy Chicken with Basil


6 garlic cloves , minced
4 shallots, minced
12 mixed green and red peppers , sliced
1 teaspoon canned green peppercorns
1 tablespoon oil
500 g ground/minced chicken
1/4 cup fish sauce
2 tablespoons sugar
1 cup hot basil leaves

Spicy Chicken With Basil

How to prepare

Place the garlic, shallots, peppers and peppercorns in a mortar and mash with a paste until a paste is formed.

Heat a large sauté pan to medium-high heat and add the oil. Add the garlic paste and stir for 1 minute, then add the ground chicken, fish sauce and sugar. Continue to cook until the sauce is reduced. Toss in the Basil leaves.

As a luncheon dish, serve over rice with a fried egg.

As a dinner dish, serve separately with rice and with an accompaniment such as hot and sour shrimp soup


Friday, March 26, 2010

Tom Yam Goong


8 shrimp/prawns, shelled and deveined, with shellsreserved
3 cups water
2 garlic cloves, minced
5 kaffir lime leaves 3 thin slices fresh or dried galangal
1/4 cup fish sauce
2 stalks lemon grass/citronella , lower 1/3
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chili peppers
1/4 cup lime juice
1 teaspoon black chili paste
1 tablespoon chopped cilantro/coriander leaves

Tom Yam Goong

How to cook:

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.

2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.

3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.

Thursday, March 25, 2010

Panaeng Nuea

Its rich thick sauce helps to make this a very popular dish. Try replacing the beef with chicken for an interesting variation.

Panaeng Nuea

90 ml coconut milk
2 tablespoons fish sauce
2 tablespoons sugar
6 kaffir lime leaves
1 tablespoon oil
2 tablespoons Panaeng curry past
250 g tender beef, sliced
1/8 cup sliced green bell pepper/capsicum
1/8 cup sliced red bell pepper/capsicum
1/4 cup sliced onions
2 tablespoons ground roasted peanuts
1 tablespoon coconut cream
1 kaffir lime leaf ,thinly sliced


Mix together the ingredients for the sauce and set aside.

Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat. Return the temperature to high and saute the beef, adding the sauce. Cook until the sauce is thick.

Add the sliced peppers, onions and ground peanuts. Cook for 2 minutes, then pour the mixture into a serving bowl. Top with the coconut cream and lime leaf strips.

Monday, March 22, 2010

Thai Barbeque Ribs


* 1.5 lbs. (0.65 kg.) pork ribs, back or side (SERVES 2-3)
* 4 Tbsp. oyster sauce (I used Golden Dragon brand)
* 2 Tbsp. soy sauce
* 1 Tbsp. fish sauce (available in tall bottles at Asian food stores)
* 1 Tbsp. black Chinese vinegar (or substitute regular white or apple cider vinegar)
* 1 Tbsp. dark soy sauce
* 1/4 cup syrup (I used real maple syrup)
* 5 cloves garlic, minced
* 1 thumb-size piece galangal OR ginger, grated
* Optional: 1 fresh red chili, minced, OR 1/2 tsp. cayenne pepper, OR 1-2 tsp. chili sauce (to taste)
* Garnish: 2 spring onions, finely sliced

Thai Barbeque Ribs


Cut the ribs into easy-to-eat segments and place in a large bowl.

Place all remaining ingredients (except the garnish) together in a saucepan. Stir well to dissolve the syrup.

Pour half of this sauce over the ribs. Stir well to coat and place ribs in the refrigerator to marinate 15-20 minutes (or up to 24 hours).

Cook ribs over a medium-hot grill, brushing over any leftover marinade from the bottom of the bowl for the first couple of turns. Grill until well done (meat near the bone should be white for very light pink). Tip: Medium heat for a longer period is better; otherwise, the ribs may burn on the outside while remaining uncooked on the inside.

Warm up the reserved sauce and serve together with the ribs (this sauce is excellent over rice). Sprinkle the spring onion over the ribs.

Friday, March 19, 2010

Thai Lettuce Wraps


* SERVES: 4 as an appetizer, 2 as the main course
* 1 head fresh iceberg lettuce (this type works best for this recipe)
* 3 cloves garlic, minced
* 1 thumb-size piece galangal (or ginger), grated
* 1 red chilli, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)
* 2 shallots, sliced finely
* 1/2 cup firm tofu, cut into "matchsticks" OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp
* 1 carrot, grated or cut into thin strips
* 4-5 shiitake mushrooms, thinly sliced
* 1 egg (omit if vegan)
* 1/2 cup shredded cabbage (red is very good, but any type will work)
* 3 spring onions, sliced lengthwise into matchstick-like pieces
* approx. 2 cups bean sprouts
* 2 Tbsp. lime juice
* 2 Tbsp. regular soy sauce
* 2 Tbsp. fish sauce OR 2 1/2 Tbsp. soy sauce)
* 1 Tbsp. oyster sauce - Vegetarians: use vegetarian oyster sauce (available at most Asian food stores)
* 1 cup fresh basil, roughly chopped if leaves are large
* 1/2 cup fresh dry roasted peanuts, roughly chopped or ground
* OTHER: 2 Tbsp. oil for stir-frying

Thai Lettuce Wraps

Drizzle oil into a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chili, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a Tbsp. water whenever the wok/pan gets too dry instead of more oil.

Add tofu (or shrimp/chicken/pork), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the limejuice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.

Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry quickly to break the yolk. Mix in with the other ingredients.

Add the bean sprouts and stir-fry briefly to mix. Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.

Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, sir-fried filling, and the toppings on your table in separate bowls/plates, allowing family or guests to make their own wraps.

To assemble, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap up and eat!

Wednesday, March 17, 2010

Simple Chicken in Yellow Curry Sauce

Recipes from Thailand are full of complex flavor, usually some spice, and are often surprisingly easy to make. Some of the easiest are traditional curries.

Thai chicken in yellow curry sauce and serve with aromatic Jasmine rice. Although this is a simple dish to prepare, the yellow curry is full of flavor and even pairs well with wine.

Chicken in Yellow Curry


* 1 tablespoon of olive oil
* 2 large chicken breasts (can use another combination of chicken pieces)
* 1/2 large onion, cut lengthwise into thick wedges
* Large yellow pepper, diced
* 1 1/2 tablespoons of yellow curry paste
* 1/2 small chicken bouillon cube
* 1 cup coconut milk
* 1 cup of water
* 1 tablespoon fish sauce
* 1 tablespoon brown sugar
* Fresh lime


1. In a large skillet, heat olive oil on medium heat. Place chicken in oil and cook until golden brown, turning 1-2 times
2. Once chicken is golden brown, remove and cut into large bite size pieces, about 1 inch cubes. Set aside chicken
3. Reduce heat to low and add curry paste to the skillet. Stir the curry paste until it begins to soften and becomes fragrant, which is 2 or 3 minutes
4. Raise to medium high heat and add chicken, onion, pepper, coconut milk, chicken bouillon, water, and fish sauce to the pan and mix well
5. Bring to a gentle boil, lower heat and let simmer for 15 minutes, ensuring chicken is cooked thoroughly
6. Sprinkle brown sugar just before pulling off the heat, mixing well
7. Squeeze fresh lime over the skillet
8. Serve with Jasmine coconut rice

Tuesday, March 9, 2010

Shrimp Paste Dip/Naam Prik Gapi

Shrimp Paste Dip or Naam Prik Gapi is one of the oldest Thai recipes that is still very popular among the crowds. Such dips are usually eaten with either boiled or raw vegetables and fish.

What you need:

Naam Prik Gapi

* Green and White thai eggplants, 3(the top of the eggplant needs to be cut and sliced to cut them open)
* Cucumber skinned and sliced,1 cup
* Pea Eggplants,1/4 cup (remove the top)
* Wing Beans,1/2 cup(1 1/2" slices)
* Boiled and Drained Ivy Gourd,1/2 cup
* Small white and green thai eggplants,1/4 cup(remove the top of the eggplant)
* Small Pla-too fish,5(fry each side of the fish in 1/2 cup oil each for 3 minutes each)
* Cha-om omlette pieces,1 1/2 cup(3 eggs and 1 cup cha-om leaves,fry these in oil until brown on both sides

How to make:

1. In a stone mortar,pound the chillies and garlic to make a coarse paste.
2. In it,mix the shrimp paste and pound in order to mix.
3. To that add palm sugar. Pound to mix.
4. Add lime juice and hairy eggplant slices. Mix properly and serve it in a small bowl.
5. Garnish with pea eggplants or small Thai Chillies.
6. Optional: serve with cha-om omlette slices which is prepared by mixing 1 cup cha-om leaves and 3 eggs, frying them over high heat until brown on both the sides.

Friday, January 22, 2010

Crispy Thai Chicken Wings- A Spicy Appetizer

This Thai recipe called"Thai Chicken Wings" is a superb spicy appetizer. it can be cooked easily. The recipe including the whole process takes one hour in total. It can be added to dinner menu for that lovely evening!Enjoy!

Thai Chicken

The Ingredients That You Need :

* Frozen chicken wings - 5 Pounds
* Chicken broth 1 cup
* White sugar 1/2 cup
* Crushed garlic 1/2 cup
* Fish sauce 1/2 cup
* Jalapeno chile peppers 1/4 cup
* Paprika 3 teaspoons
* Olive oil 1 tablespoon
* Cornastarch 2 tablespoons

Process to Cook :

* First of all preheat the oven at 400 degrees F.
* Keep the chicken wings on a non greasy cookie sheet
* Bake these wings in the already heated oven for around 1 hr.
* Bake them till they turn brown.Turn the wings in between.
* Take a medium size skillet and put olive oil in it
* Now, saute the garlic and jalapeno peppers.
* Add fish sauce,paprika,chicken broth and sugar.
* At last add cornstarch and let the paste thicken.
* Stir all the material together and pour over the crispy chicken wings

Thursday, January 21, 2010

Delicious Coconut Rice

Coconut rice is a terrific Thai which is quick and easy to prepare. This recipe can make your dinner extra special.

Coconut Rice


* 2 cups of Thai jasmine-scented white rice
* 2 cups of coconut milk
* 1 3/4 cups of water
* 2 Tbsp.of dry shredded unsweetened coconut
* 1/2 tsp. salt
* 1/2 tsp. coconut oil


1. Rub some oil on the bottom of a deep pot. Take a good-fitting lid.
2. Put rice, coconut milk, water, shredded coconut, and salt in the pot .
3. Keep stirring until the liquid starts boiling.
4. After some time,stop stirring and reduce heat to low. Put the lid and leave for simmering for about 15 minutes.
5. When the liquid is no more there,put off the heat and leave the covered pot on the burner for 10 minutes.
6. To serve, remove the lid and fluff rice with a fork or chopsticks.

You can also add a little toasted coconut in it!

Monday, January 18, 2010

Thai Cardamom Coffee- Quick and easy

For the last few years,Thai coffee is gaining a great poularity.There are demands for this coffee from all over the world.Thailand produces some of the world's most complex-tasting coffee varieties and the country has rapidly been increasing the coffee production alongwith the growing demand.

Here, we are telling you about the simple and the most prevalent Thai coffee that is commonly served in Thai restaurants.

Thai Coffee

Ingredients for Thai cardamom coffee :-

* Ground coffee beans - 2 tablespoons
* Ground cardamom - 1/4 teaspoon
* Some water
* Sweetened condensed milk - 2 tablespoons


* Put the coffee beans and cardamom in the filter of your coffee machine.
* Put the appropriate amount of water to make 2 cups of coffee in the machine.
* Switch on the coffee machine.
* Now pour the brewed coffee into two coffee mugs.
* Add one tablespoon of sweetened condensed milk into each cup.
* Stir the milk and coffee.
* The coffee is ready to serve.

P.S- This coffee is quick and easy to make and with simple potato chips, it makes a great combination.

Friday, January 15, 2010

Thai Curry Tofu

Before stepping upon the recipe of Thai Curry Tofu, one should really know and understand what exactly Tofu is. Well,Tofu is the soft solid white food made by coagulating Soya milk.Tofu is also known as "bean curd".After coagulating and pressing the soya milk, the liquid is sieved and the remaining solid milk is kept aside.Later these pieces of solid milk can be cut into the required size blocks or cubes.

Now let's begin with the actual recipe of Thai curry Tofu :

Thai Curry Tofu

The Tofu curry is mostly made with coconut milk.First the Tofu is fried and later it is simmered in a curry coconut sauce with cilantro. This Thai recipe is a delicious light meal that tastes great with rice or noodles.

What ingredients do you need?

* 1 tablespoon canola oil
* 1 package solid,hard tofu, drained and cubed
* 1 tablespoon butter
* 1 small onion which is chopped
* 3 cloves garlic, minced
* 1 Can of coconut milk
* 2 teaspoons curry powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 cup chopped fresh cilantro

How to make Thai Curry Tofu?

Tofu Red Curry

* Take a large skillet and heat oil in it. Keep the flame medium-high.Add salt as per your taste to the tofu cubes. Keep them aside for 5-10 mnts.Later fry these cubes in the oil till they turn golden brown on each side.Keep stirring these cubes occasionally.This process of frying the cubes will take approximately 15 mts. Afterwards,remove the fried cubes on paer towels and let them become a little oil-free.

*Now put butter in the same skillet and let it melt on medium heat.Put onion and garlic in this butter and let them cook till they are soft.Add coconut milk,cilantro,curry powder,salt and pepper by stirring along simultaneously.

*Place the tofu cubes back in the skillet.Let them cook and simmer over low heat for around 15 minutes.Keep on stirring in between.

This Thai curry can be served with hot sauce and is, of course,a superb lunch option as well as perfection!