Sweet and Sour Prawns

Sweet and Sour Prawns

Prawns, peeled and cleaned 10 pieces
Vegetable oil 2 tbsp
Onion, cut into bite sized pieces 1/2 head
Cucumber, cut into bite sized pieces 3 pieces
Pineapple 5 pieces
Green bell pepper,cut into bitesized 1/2 pieces
Tomato cut into wedges 1 pieces

Vinegar 1 tbsp
Soy sauce or fish sauce 2 tbsp
Sugar 2 tbsp

Instructions

1.Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.

2.Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.

3.Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.

4.Spoon this dish onto a plate and serve hot with other main dishes.

Tips…

This Thai sweet and sour dish differs from the Chinese variety in that the sauce has no starch thus the dish is much lighter and more delicate. It also does not have tomato ketchup in it.

Thai cooking can sometimes prove difficult due to the fact that Thai ingredients vary in taste and intensity. One bottle of fish sauce tastes different to another and may also be saltier. So, when cooking Thai food, you have to taste your food as you cook, season it bit by bit and correct the taste as you go along.

Geang Care Gai (Chicken & mixed vegetables with a northern spices

Geang Care Gai (Chicken & mixed vegetables with a northern spices

Ingredients: Chicken breast 200 gr.
Mixed Vegetables 200 gr.
(long bean, Bamboo shoot, Cha-om, Cha-plu, Egg plants, basil)
Red chili 10 gr.
Fish sauce 1 Tsp.
Vegetable oil 20 gr.
Chicken Stock 2 cups

Method:

Sauteed Northern Red Curry in Vegetable oil with very low beat then add chicken fish sauce and chicken stock. Bring it to broiled then add all mixed vegetables with egg plant and bamboo shoot first after finish put into clay pot garnished with julienne red chili and served with steamed jasmine rice.

Gai Ta Krai (Chicken with Lemon Grass)

Gai Ta Krai (Chicken with Lemon Grass)

500 grams Chicken Chunked

4 sprigs Lemon Grass

3 Table spoon Crushed Garlic

2-3 Tablespoons Fishsauce

2 Tablespoons Palm Sugar

3clusters Whole green Pepers- fresh

2 chiles Dried red chillies - long type

1). Mixed ingredents except chicken and let stand 1 hour.

2). Heat 5 tablespoons oil in pan when hot add chickenand other ingredents cook till dry.

3). Garnish and Serve.

Som Tam (Green Papaya Salad) ส้มตำ

Som Tam (Green Papaya Salad) ส้มตำ

Folks in the northeastern areas may call it som tam thai to distinguish it from the som tam in which pla ra is an ingredient. Central Thai som tam often has dried shrimps and peanuts. som tam isaan or sometimes known as som tam laaw may not need shrimps and definitely no peanuts. Isaan som tam (northern style) tastes more sour and salty while the Thai som tam more sweet. Both should be hot.The picture to the left is Som Tam at a restaurant in Thailand. This version was incredibly hot and spicy! It is made with julienne strips of green papaya, prik ki nu (fiery Thai chiles), kratieum (garlic), raw crab, prik chi fa daeng (Thail jalapeño chiles), nam pla (fish sauce), long beans, Nam Manao (lime juice), and ma kua teet (tomato).-clay

About 2 cups shredded green papaya

2 tablespoon fish sauce

1 ½ tablespoon palm sugar, if not available can substitute it with regular sugar

3 tablespoon lime juice

½ cups tomato, wedged

1/3 cup dried shrimp

¼ cup peanuts

10 green chilli

5 cloves garlic

Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing, add sugar, continue beating with the prestle, add the papaya, beat, beat, beat, add fish sauce, beat, beat, add lime juice, still beat, beat, beat, add tomato, beat, beat, beat, add peanuts, beat, beat,,... you may need to add either sugar, fish sauce, or lime. The final taste on the balance between sweet, (pepper) hot, salty, and sour. Serve with vegetables (cabbage, sting bean, napa,..) Many northern or northeastern Thais like to eat it with sticky rice.

Soop Naw Mai (Bamboo Shoot Yum) :ซุบหน่อไม้

Soop Naw Mai (Bamboo Shoot Yum) :ซุบหน่อไม้

Soop naw mai is a Northeastern traditional dish. It is less popular than som tum (green papaya salad) among people in Bangkok, but tastes great. I personally like it better than som tum.

One thing that you should know is that when you add the fish sauce, the dish may develop a strong smell. Don't worry. The smell does not reflect the taste at all.

2 tablespoons toasted rice
½ lime
1 teaspoon ground dried chili pepper
2 green onion, sliced
1 teaspoon fish sauce
½ bottle bamboo shoots

The bamboo shoots for this dish come is a bottle or jar that indicates bamboo shoots in/with bai yanang leaves. The shoots are partially shredded. But you will need to shred it all the way through to produce independent strands. Boil the shredded bamboo shoots in water or its juice. Remove from heat after boiled.

Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.

Add more chili pepper, if you like it hot. If you find that you overseason the dish, add more ground toasted rice to tone down the seasonings.

Serve with sticky rice.

Pad Ki Mao Gai Bod (Spicy Fried Chicken)

Pad Ki Mao Gai Bod (Spicy Fried Chicken)

Pad Ki Mao Gai Bod (Spicy Fried Chicken)

11 ounces chicken, minced

7 red peppers, chopped

10 garlic cloves, minced

1 tablespoon fish sauce

2 tablespoon vegetable oil

1 ounce sweet basil leaves

4 tablespoon chicken stock

1 tablespoon oyster sauce

Marinate the chicken in the fish sauce.

Place the chicken in a casserole and cook at 1000 w for 1 minute/900 w for 1 minute 20 seconds.

Combine the red pepper, minced garlic and chicken.

Cook at 1000 w for 1 minute/900 w for 1 minute 15 second.

Season with the oyster sauce and add the chicken stock and sweet basil leaves.

Stir lightly and cook covered at 1000 w for 1 minute/900 w for 1 minute 30 second.

Fried Rice Sticks with Shrimp (Pad Thai Goong Sod)

Fried Rice Sticks with Shrimp (Pad Thai Goong Sod)

Pad Thai - Can any other Thai food be more loved worldwide? This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different versions from food cart around the city. In Bangkok, where Pad Thai originated, it is street food that you buy from a food cart; the cook has been making and perfecting it for years, cooking the same dish, day after day. Compared to the red, oil coated version you normally find in western restaurants, this one is drier and more tastes fresher and more complex. I've never seen oily, red pad thai in Thailand. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more

Ingredients (4-6 serves)

5 tablespoons oil

1 cake pressed bean curd, diced

5 cloves garlic, minced

5 shallot, minced

1 tablespoon dried shrimps or prawns, soaked for 5 minutes in warm water and drained,lightly pounded or processed

1 tablespoon chopped pickled Chinese radish

10 oz (300 g) dried rice-stick noodles, soaked in warm water to soften, drained well

1 tablespoon dried chili flakes or ground red pepper

3 eggs

2 cups bean sprouts, cleaned

1/4 cup garlic chives or spring oinons, sliced into 1-in (2 cm) lengths

2 tablespoons crushed peanuts

5 oz (150 g) fresh prawns or shrimps, peeled and deveined, and grilled

sauce

3 tablespoons shaved palm sugar

3 tablespoons fish sauce

3 tablespoons tamarind pulp soaked in 1/2 cup water, then strained to remove seed and fibers

Preparation

1 Place all the Sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove from heat and set aside.

2 Heat 3 tablespoons oil in a large pan and stir-fry bean curd till lightly brown, about 5 minutes. Drain and set aside.

3 Stir-fry garlic and shallots over high for 2 minutes. Add dried shrimps and pickled radish and fry for another 3 minutes. Add noodles and bean curd and stir-fry to mix, then add Sauce and dried chili flakes. Continue to stir-fry over medium heat.

4 Push moodles to one side. Add 2 tablespoons oil, break the eggs into the pan and scramble till cooked, then mix eggs and noodles together.

5 Add half the bean sprouts and garlic chives or spring onions. Mix together thoroughly and remove from heat.

6 Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled shrimp, if using.

Pad Thai is normally garnished with a heaping portion of uncooked beansprouts on the side as well as a sprig of cilantro on top.

Thai/Hawaii Noodles

Thai/Hawaii Noodles

rinse cooked noodles in water to remove excess starch

Pour the following seasoning over noodles ...

vinegar - japanese or apple cider/brown - NOT white vinegar

sugar

soy sauce or salt

red pepper - dried flakes

bean sprouts - use a lot or just a little

--- mix the above to combine

Make garlic oil ...

put 3 large garlic cloves -diced- in very hot oil then cook

until it begins to brown nicely

--- pour garlic oil over noodles and mix to combine

Garnish with ...

plain roasted peanuts - crushed

a thin layer of bean sprouts

chinese parsley (cilantro)