Pad Thai For New Beginners Recipe

 

 

 

 

Ingredients

·      1/2 lb. rice noodles for pad thai ( You can buy at Asian market)

·      4 Tbs. soy sauce or 3 Tbs. of fish sauce.

·      2 Tbs. tamarind juice.

·      5 Tbs. palm or coconut sugar.

·      5 Tbs. oil

·      1/2 lb. shelled fresh shrimp.

·      3/4 cup firm pressed tofu, cut into thin strips about 1/2 inch long, 1/4 inch wide and 1/4  inch thick

·      3/4 cup chopped red onion

·      1/4 cup small dried shrimp

·      1/2 cup chopped sweetened radish

·      3 eggs

·      1/2 lb. fresh bean sprouts

Garnish

·      chopped roasted peanuts

·      lime, cut into small wedges

·      dried chilies

·      green onions

Direction.

·      Soak the dried rice noodles in warm water for 30 minutes. When the noodles have softened, drain and set aside.

·      While the noodles are soaking, Heat a wok over medium heat until it is hot then add 3 Tbs of oil and add the tofu, frying until all pieces of tofu turn golden. Set them plate.

·      Add fresh shrimp into the remaining hot oil and stir-fry them until they are almost cooked through (turn pink) after that put them on the plate.

·      Add 1 teaspoon of oil to the heated wok, crack the eggs onto it and scramble lightly, set it on plate.

·      Add 1 teaspoon of oil to the heated wok again, set heat to low, then add the dried shrimp, sweetened radish, and red onion. Stir-fry until all of them turn golden, set them on plate.

·      Make seasoning by mixing the soy sauce or fish sauce with the tamarind juice and palm sugar, stir well. Taste and adjust flavors to the desired combination of sweet, salty, and sour.

·      Left seasoning mixture boiled for 2-3 minutes then add the noodles, Stir-fry them until the noodles have changed texture and softened.

·      Add golden tofu, scramble egg, cooked shrimp, bean sprouts, and golden mix of dried shrimp, sweetened radish, and red onion, to the noodles. Stir until they are mixed well.

·      Transfer to a serving platter and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, dried chilies and green onions.

Bon Appétit

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Skillet Seared Cubed Ham with Green Beans and Soy Beans

Skillet Seared Cubed Ham with Green Beans and Soy Beans is not only a delicious stir-fry dish but also a healthy dish for family. You can serve it over steamed rice or pasta.

Ingredients :
• 1/2 pound green beans, trimmed, cut into 1-inch pieces
• ½ cup cubed ham (Fat free)
• 1 small onion, chopped
• 10 baby carrots, sliced
• 1 small red pepper or 2 Jalapenos , chopped
• 2 tablespoons olive oil
• 1 tablespoon oyster sauce
• 1 tablespoon soy beans

Directions :
1. Heat oil in a large skillet over high heat.
2. Then add green beans, cubed ham, carrots, red pepper and cook everything together, stirring often, until seared in spots, 2 minutes.
3. Add oyster sauce and soy beans stir until mix well.
4. Serve immediately.

Bon Appétit !

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Shrimp Chu Chee Recipe

Chu Chee Recipe is nothing less than fantastic. It is one of delicious Thai curry. Original recipe is to cook with fresh fish. Mostly cook with Pla Neua Awn. But I use the shrimp in place of the fresh fish. The taste should be a little bit sweet. This dish has less water and fragrance with kaffir lime leaves. You’ll love it and want to cook Chu Chee Recipe again and again.

Ingredients:
• 10 jumbo shrimps
• 1 red spur chili, finely sliced
• 5 kaffir lime leaves, finely sliced
• 1 cup coconut milk
• 4 tablespoons Chu Chee curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil

Garnish:
• 1 teaspoon coconut milk
• 1 teaspoon sliced kaffir lime leaves
• 1 teaspoon sliced red spur chili

Direction:
1. Clean the shrimps thoroughly.
2. Pour vegetable oil in a wok over a low heat until hot, then add the Chu Chee curry paste, stir until aroma get stronger for 2 minutes.
3. Pour the coconut milk into the wok, stir until mix well.
4. Increase the stove to medium heat then add kaffir lime leaves and red spur chili
5. Wait until it boiled then add shrimps, don’t overcook the shrimps.
6. Turn off the heat; serve to the serving plate and garnish with kaffir lime leaves, red spur chili and coconut milk.

Bon Appétit!

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Thai Pork Salad Recipe (Laab Mu)

Have you ever eaten Spicy Food?
       The one is an excellent recipe and a low fat meal is Thai Pork Salad Recipe or Laab Mu. Thai Pork Salad Recipe is a classic Thai cuisine. It has spice ingredients to make your meal very delicious. Meanwhile, the dressing is tasty with salty, sour and hot, the combination of basil and mint let you have an awesome feeling when you get a bite. On the other hand, you can use the chicken or turkey in place of the ground pork. The taste is still really good and low fat low calories than ground pork. I actually prefer to have the Thai Pork Salad Recipe or Laab Mu with steamed sticky rice and eat it while the Thai Pork Salad is still warm and the vegetables are cold. This dish is excellent and so easy to cook. (All Ingredients you can plus more or less than for a taste of your own)

Ingredients:
• 1/2 lb. ground pork
• 2 shallots chopped
• 20 fresh mint leaves chopped
• 10 fresh basil leaves chopped
• 10 fresh cilantro leaves chopped
• 2 green onions, sliced
• 1 teaspoon sugar
• 3 teaspoons fish sauce
• juice of 1 lime
• 2 tablespoons (Laab-Namtok Seasoning Mix)





Direction:
• Add ½ cup of water into the wok and medium heat until the water is boiled.
• As the water is boiling, place ground pork into boiled water and stir-fry until done.
• Add fish sauce, juice of lime, Laab-Namtok Seasoning Mix , sugar and mix well.
• Taste-test, adding more fish sauce, sugar, juice of lime or cayenne pepper if you prefer its spicier.
• Add shallots, mint, basil, cilantro, green onions and mix well.
• Serve with fresh vegetables.

Bon Appétit.

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Golden Jackfruit Seed

This Thai dessert Golden Jackfruit Seeds or Met Khanoon is one of the popular items during the Thai important holidays. The Golden Jackfruit Seed is believed that this dessert brings good luck. It has sweet taste.

Ingredients
Yellow mung beans 1.5 cups
Brown sugar 4 cups
Coconut milk 3 cups
Water 2 cups
9 egg yolks

Direction
1. Soak the yellow mung beans 1.5 cups in the water for six hours.
2. After that, drain it and steam on boiling water for 30 minutes.
3. Blend the streamed yellow mung beans with 2 cups of sugar and 3 cups of coconut milk until smooth.
4. Place the mixes in a pan and stir it until becomes sticky like dough.
5. Then form the paste into oval-shaped like football, half inches long. It looks like small jackfruit seed.
6. Make the light syrup from 0.5 cups of sugar and 1 cup of water. Leave it until reaches room temperature.
7. Then make the heavy syrup from 1.5 cups of sugar and 1 cup of water. Leave it on the stove with low heat.
8. While heating the heavy syrup, whisk 9 egg yolks lightly in a bowl and dip the small oval paste into the egg yolks.
9. Place the egg-coated oval paste in the heavy syrup and wait until the egg yolk coating is cooked.
10. After they’re cooked, remove them to the light syrup bowl (6).
11. Remove them from the light syrup bowl and place them on the serving plate.

Bon Appétit !!

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Thai Sticky rice and Egg custard (khao niaw sangkhaya )

   There are many dessert recipes in Thailand. Most of the Thai desserts are very sweet. "Khao niaw sangkhaya" is one of the popular Thai sweet.  It is made from eggs, coconut, palm sugar and Sticky Rice. The other name is "Thai Sticky rice and Egg custard" or "Thai Sticky rice and coconut custard". Whatever, it is delicious. Satisfaction guaranteed for sweet addict.

 Ingredients Sticky rice : 

2 cups cooked Sticky Rice

2 cups Coconut milk

3/4 cup sugar

1 Teaspoon salt

Ingredients Egg custard :

4 eggs

1.5 cups coconut milk

1.5 cups pure palm sugar

Directions :

For Sticky rice;

1.Add sugar and salt into coconut milk. Mix it together.

2.For sticky rice, we put into microwave bowl. Pour water into the bowl until the water reached 3-5 millimeters above sticky rice.

3.Steam sticky rice by microwave around 6 minutes.

4.If you have done it correctly so far, the rice will expand. (Imagine popcorn). Left a little water in the bowl.

5.Quickly flip the rice. And then, steam it again by microwave around 6 minutes.

6.Take the bowl out. Fill it with mixed coconut milk. Stir it until the coconut milk dissolve into rice and cover it with lid for 5 minutes.

For egg custard;

1.Add eggs, coconut milk and pure palm sugar into the blow.

2.Mix it very well.

3.Steam the mixed eggs for 20-25 minutes. Or until it done.

Cut the Egg custard into a thin layer and put it on sticky rice.


Now, you are ready to serve a delicious Thai dessert.

Bon Appétit!

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Thai crab curry (Poo Pad Pong Karee)

    The Thai crab curry (Poo Pad Pong Karee) appeals to those who like salty food. It was mostly consumed as main dish. You can use swimming crabs or mud crabs. If swimming crab has large cover, it is female. Female crab with egg will have less meat than the one with no egg. Mud crab has better taste than swimming crab because of more meat and sweet taste.

Ingredients:

• 1 large Swimming crab or Mud crab
• 2 fresh red mildly spicy chili, diagonal sliced
• 3 Chinese celery, sliced 1 inch length
• 1 egg
• 1 Tablespoon chopped garlic
• 3 Tablespoons vegetable oil
• 1 Tablespoon tapioca flour, dissolved in ¼ cup of water
• 2 Tablespoons coconut milk
• 1/2 cup chicken stock
• 1 Tablespoon soy sauce
• 2 Teaspoons oyster sauce
• 1 Tablespoon sugar
• 2 Tablespoons curry powder
• 1 ½ Teaspoons roasted chili paste (nam prik pao)
• 1 Teaspoon shrimp paste 

Direction :
 1.Clean the crab by removing the shell and chopping into pieces; crack the claws and legs by hitting with the blunt edge of a heavy cleaver.
 2.In a wok, heat vegetable oil over a low heat. When hot, fry garlic until aromatic and golden. Add the crab and stir fry for 3-5 minutes or until cooked through. Mix seasoning sauce ingredients with chicken stock. Put all the ingredients in the wok and stir until it boil  for 3-5 minutes.
 3.Add egg to the wok and stir well until cooked. Add milk, tapioca flour, Chinese celery, red chili. Stir well until cooked. Serve on the serving plate.

 BON APPERTIT!

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Thai food

     Thai food is influenced by Chinese cuisine; for example, the form of stir-frying (Phad). Thai uses its own spices, herbs, vegetables, sauces and cooking techniques to incorporate its own taste, which is different and unique. Indian cuisine has also influenced Thai food in the form of curry(Gang). Not all Thai food is spicy.

    Thai cuisine uses a variety of sauces, such as fish, soy, chili, and oyster.  Other ingredients include lime and lemon juices, tamarind juice, coconut milk, garlic, lemon grass, galangal, basil, cilantro, cayenne, and black peppers, bean sprouts, etc. Thai cooking is labor and time consuming.

    Thai desserts are made basically from flour, sugar, coconut cream or milk and to a lesser extent eggs. Fruits and vegetables are used extensively in addition to the basic ingredients.

    When eating, Thais do not combine various foods on their plates, but rather, they sample one dish at a time, always eaten with a mound of Thai fragrant rice on the side. Bowls are used mainly for soup. Thai cutlery generally consists of a fork and large spoon. The spoon is held in the right hand and used in place of a knife.

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