Popular Posts

Friday, September 10, 2010

THAI FISH CAKES [ thai food : tod mun pla ]

Thai Recipe : string beansThai Food : Thai fish cakes

 Thai Recipe Ingredients
* 500 grams white fish meat, minced or chopped
* 1 egg
* 1/2 cup string beans, sliced thinly
* 3 tablebspoons fresh kaffir lime leaves, chopped
* 1 teaspoon sugar
* 1 teaspoon salt
* 1 tablespoon of red curry paste
* 3 cups cooking oil for frying

Ingredients for Cucumber Relish :
     * 1 cup cucumber, diced
     * 1/2 cup ground roasted peanuts
     * 1/2 cup sugar
     * 1/2 cup white vinegar or rice wine vinegar 

Thai Food Preparations
1. Put all the ingredients in a large bowl and mix well knead with the hand until it sticks and mixed well.
2. Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.
3. Serve with cucumber relish.

Cucumber Relish Preparations :
     1. Mix sugar and vinegar in the pot and heat.
     2. When the mixture boiling, remove from the heat and allow to cool.
     3. Spoon into a cup, add diced cucumber and top with ground peanuts. 
Source :  http://www.ezythaicooking.com
(For 2 Serving)

THAI PAPAYA SALAD [ thai food : som tum ]

Thai Recipe : Sticky riceThai Food : Papaya salad

Thai Recipe Ingredients
* 2 cups shredded green papaya
* 1/2 cup shredded carrot
* 1/2 cup sting bean (cut into 1"long)
* 2 tablespoons fish sauce
* 1 1/2 tablespoons palm sugar
* 3 tablespoons lime juice
* 1/2 cup tomato (wedged)
* 1/3 cup dried shrimps
* 1/4 cup peanuts
* 10 green chilies
* 5 cloves fresh garlic
Note : regular sugar can be used instead of palm sugar

Thai Food Preparations
1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.
2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.
3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.
4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad. 
Source: http://www.ezythaicooking.com
(For 2 Serving)

STIR-FRIED RICE NOODLE WITH PRAWNS [ thai food : pad thai koong ]

Thai Recipe : Bean sprout
Thai Food : Stir-fried rice noodle with prawns


Thai Recipe Ingredients
* 12 fresh Shrimp
* 90 gram Dry Rice Noodle (3 - 5 mm)
* 50 gram Fresh Bean Sprouts
* 2 tablespoons Chopped (1") Green Onion
* 6 tablespoons Fish Sauce
* 6 tablespoons Oyster Sauce
* 3 teaspoons Vinegar
* 2 tablespoons Sugar
* 2 Tablespoons Preserved Turnip
* 2 Tablespoons Crushed Peanuts
* 1 Tablespoon Paprika
* 2 Eggs
* 1 Teaspoon Red Chili (for Spicy lover)
* 1/2 Lemon

  Thai Food Preparations
1. Soak the noodles about 30 minutes in room temperature water.
2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.
3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.
                                                (For 2 Serving)
Source :  http://www.ezythaicooking.com

Saturday, September 4, 2010

RED CURRY WITH ROASTED DUCK [ thai food : kang phed ped yang ]

Thai Recipe : Roasted duckThai Food : red curry with roasted duck
Thai Recipe Ingredients
* 1 roasted duck, deboned and cut into well sized pieces
* 5 pieces of pineapple, cut into bite sized pieces
* 4 fresh kaffir lime leaves, chopped
* 1 teaspoon sugar
* 2 1/2 cups coconut milk
* 8 cherry tomatoes
* 1 cup eggplant, cut into bite-sized pieces
* 1/2 teaspoon salt
* 2 tablespoons fish sauce
* 1/2 cup water (or chicken stock)
* 1 1/2 tablespoons vegetable cooking oil
* 3 tablespoons red curry past

 Thai Food Preparations
1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.
2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.
3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl.

Source: http://www.ezythaicooking.com
(For 2 Serving)

GREEN CURRY WITH CHICKEN [ thai food : kang keaw wan kai ]

Thai Recipe : Egg plant
Thai Food : Green curry chicken

  Thai Recipe Ingredients
* 1/4 cup green curry paste
* 350 grams chicken breast or thigh, cut in bite-size pieces
* 1 1/4 cups coconut milk
* 1/4 cup thai basil leaves
* 2 eggplants, cut into small pieces.
* 1/2 cup chicken stock
* 2 teaspoons palm sugar
* 3 tablespoons fish sauce
* 2 red chilies, sliced diagonally
* 4 kaffir lime leaves 

Thai Food Preparations
1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.
2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.
(For 2 Serving) 

FRIED CHICKEN WITH BASIL LEAVES [ thai food : pad ka-prao kai ]

fried chicken with basil leavesholy basil leaves 

Thai Recipe Ingredients

* 450 grams chicken thighs, cut into bite-size pieces
* 5 cloves garlic, finely chopped
* 1/2 cup onion, sliced
* 2 tablespoons vegetable oil
* 2 teaspoons black soy sauce
* 2 tablespoons fish sauce
* 1 cup fresh holy basil
* 7 chillies, chopped and pounded coarsely
* Dash of ground white pepper
Note : You can add more vegetables such as carrot, string bean, baby corn as extra ingredients. 

Thai Food Preparations
1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.

(For 2 Serving)

SPICY SOUP WITH PRAWN AND LEMON GRASS [ thai food : tom yum koong ]

Thai Herb : lemon grassThai Food : Spicy soup with prawns and lemon grass

Thai Recipe Ingredients
* 12 medium-size shrimps, deveined
* 10 mushrooms
* 1 stalk of lemon grass (lightly pounded and cut into 2" long)
* 3 lime leaves
* 1 teaspoon of salt
* 2 tablespoons of fishsauce
* 3 tablespoons of lime juice
* 6 hot peppers (pounded lightly)
* 4 cups of water
* 1/2 cup of roughly cut coriander leaves

Thai Food Preparations
1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.
2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.
3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.
(For 2 Servings)

Green Chicken Curry recipe

Chicken Green Curry

Vegetable oil 2 tbsp.
Coconut milk 2 cups or 16 fl.oz.
Green curry paste, (Kaeng khiao wan paste) 3-4 heaped tbsp.
Chicken, sliced 1 1/2 lbs/ 24 oz.
Fish sauce 3-4 tbsp.
Granulated sugar 1 tbsp.
Sweet basil leaves, (bai horapha) 1/2 cup
Red spur chili peppers, sliced 4-6
(4 servings)

1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and fry the paste over a low heat, separating the lumps as much as possible. Stir constantly and do not let the curry burn.
2. Add a little of the coconut milk to the curry paste to soften the paste making it more spread able. Add more coconut milk saving about half for later use. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching.
3. Add the sliced chicken and stir. Bring the curry back to a boil and cook the chicken until done. Add the rest of the coconut milk, bring the curry back. to boil and season with fish sauce and sugar. Before serving, add Thai basil leaves and garnish with red spur chili peppers.
4. Serve this dish with rice

Green curry paste is available in most Asian grocery stores and comes vacuum packed or in cans. The amount of chili paste used has to be adjusted depending on the saltiness of the particular paste. Consequently all your seasonings have to be adjusted accordingly. Taste your curry before seasoning with fish sauce or sugar. All Thai curry pastes contain most of the amazing Thai herbs. They differ from other curries as Thai curry pastes have fresh ingredients rather that dry herbs and spices.

Spicy beef with Thai basil (Pad Kaprao)

Spicy beef with Thai basil
One of Thailand’s most favorite quick dish…

12 ounce                                 tenderloin , sliced
6 cloves                                  Garlic, peeled
6-8 each                                 Thai red and green chili peppers
½ tsp.                                     Salt
4 Tbsp.                                    Vegetable oil
½ cup                                     Onion, diced small
1 Tbsp.                                    Fish sauce
1 Tbsp.                                    Oyster sauce
½ tsp.                                     Sugar
1 cup                                        Thai holy basil, picked
1.  Pound the garlic, Thai chili peppers and salt together. Reserve.
2.  Heat up the wok until very hot and add vegetable oil.
Add the pounded garlic and Thai chili peppers and stir-fry until fragrant.
Add the chopped onion and stir.
3.  Add sliced beef to the wok, quickly stir-fry until sliced beef stiffens
but not yet cooked. Seasoned with fish sauce, oyster sauce and a bit
of sugar stir to mix and cook. Turn off heat, seafood should not be
over cooked or it would become too rubbery.
4.  Before plating the dish add the basil leaves and toss in the pan to wilt.
Serve hot over rice or eaten with rice and Thai fried egg.
*** You can do this with any sauce of proteins, being chicken, pork, beef, or over seafood.
Source: http://chefmcdang.com

Pad Thai recipe

Pad Thai
- Garlic, minced - Prawns, peeled & cleaned
- White bean curd, diced
- Sweet daikon pickle, finely chopped
- Dry shrimp
- Thai rice stick noodle Small / Chanburi, soaked and drained
- Pad Thai sauce
- Vegetable oil
- Egg
- Bean sprout, root cut
- Chives, cut into 3 cm.
- Unsalted, toasted peanuts, chopped
- Chili powder
- Lime juice
3 cloves 300 grams
200 grams
100 grams
50 grams
600 grams
500 grams
80 grams
4 each
200 grams
70 grams
60 grams
as needed
40 grams

  1. In a wok, heat the oil over moderate heat. Add garlic and fry until fragrant, add shrimps, stir fry until pink but not cooked and immediately take out of the wok and reserve.
  2. In the same wok, add white bean curd, sweet daikon pickle and dried shrimp. Stir fry until bean curd browns.
  3. Add the noodle and stir fry to soften the noodles. Add Pad Thai sauce (a little at a time) stir fry to mix quickly. The noodles will soften further and absorb the flavors of the sauce. Taste the noodles to see if it is full of flavor enough before pushing the noodle to one side and add a little oil. Add egg and stir to break up the yolks. Stir fry the noodle and egg together, add bean sprouts and chives, Mix well.
  4. Add the cooked shrimp and stir fry until heated through. Transfer to a serving dish. Top with chopped peanuts. Served with lime wedges, dried ground chili, bean sprouts and chives.
- – - – - – - – - – - – - Pad Thai Sauce – - – - – - – - – - – - – -
- Pickle garlic - Fresh garlic
- Fresh bird chili peppers
- Chili sauce
- Tomato sauce
- Palm sugar
- Distill vinegar
- Tamarind juice
- Salt
- Water
300 grams 100 grams
170 grams
3 cups
3 cups
1 kilograms
375 ml.
3 cups
3 tablespoons
3 liters
- Place the all ingredients in food processor, blending until smooth. Then transfer the mixture into the saucepan, stir to mix well and bring the mixture to boil. Reduce the heat and simmer in order to allow the sauce to evaporate and thicken. Once the liquid is reduced almost by half. Cool and transfer into a container for use when making pad Thai.
Source: http://chefmcdang.com/

The Principles of Thai Cookery (Recommend)

The Principles of Thai Cookery
Chef McDang’s first English-language book is a stunning encyclopedia of Thai cuisine. Informative, instructional and inspiring, McDang’s warm narrative takes the reader on an extensive journey through the history, culture and style of Thai food. Opening with background on Thai eating habits and regional differences, the book continues with 57 recipes representing the elements of Thai cuisine; from dips, stir-fries and curries, through to steaming and desserts. Useful tips and references explain cooking methods and sensational photography brings the vibrant colors and textures of Thai food to life. A visual and culinary feast, ‘The Principles of Thai Cookery’ is essential reading for cooks, travelers and anyone who enjoys good food.
- – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – -
Six-teen chapters of the book consists of two major parts:
Part 1
1. Introduction
2. Thailand Food Profile
3. The Importance of Paste
4. Thailand’s Food History
5. Regional Differences
6.History of Thai Desserts
Part 2 : Structure of Thai Cookery Through Cooking Techniques with Recipes
7. Boiling
8. Grilling
9. Salads
10. Dips
11. Stir-frying
12. Deep-frying
13. Steaming
14. Curries
15. Desserts
16. Ingredients


Chinese Soup with Chicken Recipes


    * Chicken wings (wing + wings on center), a half kilo
    * Key tofu (can be purchased by Superstore out) about 15 pieces.
    * 1 tablespoon black soy sauce
    * Chopping garlic 1 tablespoon
    * 1 tablespoon vegetable oil
    * Palm sugars 3 / 4 tsp.
    * Salt 2 tsp.
    * Maggie sauce 2 tsp.
    * Pepper.
    * Instant powder name Palo (Chinese soup powder) 1 tablespoon
    * Coriander root 5 root
    * Broth
    * Spring onion and coriander slice for garnish.

How to cook
   1. The rods to break the root, Coriander powder, stewed chicken wings soy sauce black pepper Maggie sauce put bowl mix, mix well fermentation leaves half an hour.
   2. Grease the pan compared to fry chopped onion take the chicken wings and marinate and fried tofu moderately
   3. Pour all ingredients into a soup pot add that water to flood the fire light salt and palm sugar boil for about one hour if soup is too dry I add the water but do not let too much and taste as you like it.
   4. Serve topped with onion dip - coriander accompany with fresh chili, garlic or pickled chili

Wednesday, September 1, 2010

Fry Beef with Broccoli Recipes

Would you like to find out what-in-the-know have to say about Fry Beef Recipes ? The information in the article below comes straight from well-informed experts with special knowledge about Fry Beef Recipes.

The information about Fries Beef Recipes presented here will do one of two things: either it will reinforce what you know Fry Beef Recipes or it will teach you something new. Both are good outcomes.


1 stem of Broccoli
300 grams of beef
Sauce 1 tbsp
Flour 1 tbsp
Sugar 1 tbsp
Salt 1 tbsp
Pineapple juice 1 / 4 cup
Wine 1 tbsp
3 tablespoons vegetable oil

How to cook

1. Clear enough cut of beef put in a mixing bowl.
2. Mix with meat sauce, sugar, flour, seasoning salt, pineapple juice together the wine cold fermentation accumulated that leave for 30 minutes.
3. Clear the forward Broccoli, cut into flower peel strength from the beginning. Cut into short pieces and boiled until done enough to soak in cold water to remove the drain
4. Heat oiled in frying pan Central heat hot enough add enough cooked fried marinated area put forward Broccoli boiled in a fried dish served over your lap.

Now you can be a confident expe
rt on Fry Beef Recipes. OK, maybe not an expert but you should have something to bring to the table next time you join a discussion on Fry Beef Recipes.

Grilling Lemon Grasses Chicken Recipes

Are you looking for some inside information on Chicken Food Recipe? Here's an up-to-date report from Chicken Food Recipe experts who should know.

If you don't have accurate details regarding Chicken Food Recipe, then you might make a bad choice on the subject. Don't let that happen: keep reading.


Hip four chicken pieces
Grass from Slice 2
7 garlic cloves
Galangal, chopped 2 glasses
Pepper 1 tbsp
Sugar 3 tbsp
2 tablespoons fish sauce
Coconut milk 3 tbsp

How to cook

1.Pound pepper, crushed garlic, lemon grass, galangal, Paul Pound together thoroughly.
2. Rinse chicken in a mixing bowl enters the machine in any one pound sugar, fish sauce coconut milk, mix the fermentation.

Now you can understand why there's a growing interest in Chicken Food Recipe. When people start looking for more information about Chicken Food Recipe, you'll be in a position to meet their needs.

Pan Fried Noodle From Sweet Garlic Recipes

The more you understand about any subject, the more interesting it becomes. As you read this article you'll find that the subject of Fried Noodle Recipes is certainly no exception.

If you find yourself confused by what you've read to this point, don't despair. Everything should be crystal clear by the time you finish.

San pork out 200 grams
2 pieces garlic
Sauce 1 tbsp
Corn flour 1 tbsp
Soy sauce 1 tbsp
Wine 1 tbsp
Sugar 2 tbsp
1 tablespoon vegetable oil

How to cook

1. Rinse pork, cut into long pieces.
2. Mix flours pork sauce with fermented into fuel alcohol left a few minutes.
3. Clear from garlic Slice is small cold water and bending. To remove the drain Organized chilled plate.
4. Boil white sugars, soy sauce together tough enough. Add the marinated pork in Article 2 and enough seasoning to cook meat. Pour the garlic dip served from dishes.

Of course, it's impossible to put everything about Fried Noodle Recipes into just one article but you can't deny that you've just added to your understanding about Fried Noodle Recipes, and that's timed well spent.

Pork Ribs With Baking Coconut Recipes

In today's world, it seems that almost any topic is open for debate. While I was gathering facts for this article, I was mush surprised to find some of the issues I thought were settled are actually still being openly discussed.

You may not consider everything you just read to be crucial information about Pork ribs recipes but don't be surprised if you find yourself recalling and using this very information in the next few days.


Pork Ribs 500g soft
Put coconut meat into pieces 3 / 4 cup
Soak mushroom cut these for 3
Coconut water 1 / 2 cup
Sugar 1 / 4 cup
Salt 1 tsp
Tomato sauce 1 / 4 cup
Oyster sauce 1 tbsp
3 tablespoons vegetable oil

How to cook

1. Wash pork ribs. Hack is a short piece that a half inch.
2. Mix tomato sauces, sugar, salt, oil, water, coconut shells together and marinate the pork ribs. Put in the refrigerator.
3. Heat oiled in a medium saucepan heat enough hot adds the marinated fried pork ribs around enough.
4. Add mushroom fried coconut meat enough cover over low heat reduce that boil until cooked soft scoop serving plate

That's the latest from the Pork ribs recipes authorities. Once you're familiar with these ideas, you'll be ready to move to the next level.

Recipes Include a Wide variety of Delicious Meat

This article explains a few things about Chicken Recipes, and if you're interested, then this is worth reading, because you can never tell what you don't know.

How can you put a limit on learning more? The next section may contain that one little bit of wisdom that change everything.

The food was delicious taste of meat sometimes requires little time together but some steps can be prepared in advance such as the pre-marinated meat the meat cut into pieces according to the type of food to cook then the compound with various seasonings marinate in the refrigerator stored several days ever. This is a shorten time to cook a lot for cooking on weekdays and in taste not to mention one another because it certainly taste different flavors. The ingredients are much welled losing. The other ingredients that just bought the pantry, refrigerator, put everything that I cook delicious dishes in minutes important in the fermentation of various meats.

Dishes using meat to marinate before cooking it with fried food fried baked grill cooking and steaming but the most popular would be baked grilled fried the area of ferment in cooking each of which has a soft break different. If sections are inserted in fat, muscle will be much tender meat without the fat.

Fermenting meat that has been reaching to meat in flavor and texture is soft and special must include many different ingredients such as if the dish does pork need not install it with oil because fat causes more tenderness and taste. Put the egg or eggs into the tattoo like I better put pork topping pork made Suki-Yaki. For beef, this is a rough and tough fiber than pork must enter the pineapple juice because of digestive enzymes meat simply enters the poultry seasoning and the recipe is tender. Fermentation times are shorter mixes various ingredients around, and have it cooked enough but soaking in the refrigerator before garnish will be tied to meat faster. If not cooked freezer box immersed in a Sun Cooking time will just take the meat from the refrigerator, let it melt. This accessory is preparing the other, I can cook and delicious.

Take time to consider the points presented above. What you learn, may help you overcome your hesitation to take action.