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!