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.