Archive for » 2008 «

Sep

Thits delicious thai treat make a great party. Is a classic thai snack with shrimp, crap or meat as the main ingredient (turkey or roasted chicken can also be substituted) Can be put together ahead of the time if you are planning on having company.

Ingredients

30 spring roll sheet cutted, 5 inch diameter
1 cup ground prawn
1/2 cup ground pork
1/4 cup small chunks yam bean tuber
1 tbsp. finely pounded coriander root
1 tbsp. finely garlic
1/4 tsp. ground pepper
1 tsp. salt
1/4 cooking oil for stir frying
4 cup cooking oil for deep frying
1/2 sweet sauce

Preparation

Mix the shrimp and pork together with all ingredients , except spring roll sheet and chopped garlic
Heat the oil for stir fry in a wok. when hot, put in the chopped garlic, saute until fragrant, and the put in the filling mixture from step1 and stir fry until done
On each the spring roll sheets, place 1 tbsp. of the filling and then fold up the sheet to enclose as in a bag. Tit the bag closed with a strip of any kind vegetable stalk, made by scalding the stalks in a boiling water and then dividing the stalks into strips. the bag should fit tightly around the filling. Trim the excess spring roll sheet and vegetable stem with scissors to make the bag attractive
Heat the 4 cup of oil in a deep wok, when hot , deep fry the bag until golden; then remove from the wok, drain, and serve with a sweet sauce.

Category: Appetizers dishes, snack Tags: 1 Tbsp, Boiling Water, Chopped Garlic, Chunks, Cooking Oil, Coriander Root, Deep Fry, Ground Pepper, Ground Pork, Main Ingredient, meat, Roasted Chicken, Roll Sheets, shrimp, Spring Roll, Stalks, Step1, Stir Fry, Sweet Sauce, Tsp, Wok Leave a Comment

Sep

Pork marinated garlic fried and pepper on rice ( Khao mu thod krathiam phrik thai)

Saichon

Ingredients

300 grams pork loin
6 peeled garlic cloves
2 tsp. fried garlic
1 minced coriander root
1/8 tsp. ground pepper
2 tsp. fish sauce
1/2 cup cooking oil

Preparation

Wash and dry the pork and then cut it into thin slice.
Pound the coriander root, garlic, and pepper until well ground and thoroughly mixed. toss the pork slice in this mixture, add the fish sauce, toss once again, and then set aside to marinate for half an hour.
Heat the oil in wok. when hot, put in the pork and fry golden brown; then remove from the wok. Place on plate with rice, and garnish with thin slices of red spur chili

Category: thai rice dish Tags: chili, Cooking Oil, Coriander Root, Fish Sauce, garlic, Garlic Cloves, Garnish, Ground Pepper, Half An Hour, Khao Mu, meat, Mixture, Pork Loin, Red Spur, Root 1, Thai Ingredients, Thin Slice, Thin Slices, Thod, Tsp, Wok Leave a Comment

Sep

Spicy pork fried rice on crispy basil leave (khao phad ka-phrao mu)

Saichon

Been a couple day that i did not put the recipe on the the web page, this week i has a cranky baby all week but anyway today i would like to chair how to prepare the rice if you been steam it and has left a lots because you will think what should i do in the next day. try this

Ingredients

2 1/2 cup cook rice
200 gram ground pork
1/2 holy basil leaves
1 red and green spur chili
3 yellow spur chillies
1tsp.sugar
1 tbsp. garlic
1 tsp. fish sauce
3 tbsp cooking oil
1/2 cup oil (for fry the basil leaves)
1 boiled salt egg(optional), shelled and cut in pieces

Preparation

Heat the 1/2 cup of oil in wok. when hot, put in basil leaves, fry until crisp, remove from the oil, and set aside to drain.
Pound the yellow chillies and garlic together until well ground. cut the red and green chili diagonally into thin slices,
Heat the 3 tbsp. of oil in a wok. when hot, stir fry the yellow chillies-garlic mixture until fragrant, then,put in the pork and stir fry, seasoning with the fish sauce and sugar, next add the rice and continue stir frying.
When the rice is about done, add the sliced red and green chillies and mix thoroughly.
Place the fried basil leaves on place, dip the rice onto basil leaves. serve with salt egg.

Category: thai rice dish Tags: 1 Tbsp, Chillies, Cook Rice, Cooking Oil, Cranky Baby, Cup Oil, egg, garlic, Garlic Mixture, Green Chili, Green Spur, Ground Pork, Holy Basil, Phrao, pork, Pork Fried Rice, rice, Spicy Pork, Stir Fry, Thin Slices, Tsp Fish Sauce, Wok Leave a Comment

Sep

Thai yellow curry paste (Nam phrik kaeng ka-ri)

Saichon

Thai yellow curry is so versatile, you will want to try it with a variety of meat , seafood, noodle and soup recipes. This fragrant yellow curry paste make thai food easy to cook, and quick as well, especially if you make the paste ahead of the time and keep it on hand in refrigerator.

INGREDIENTS

3 dried chillies, seeds removed, soaked in water
5 broiled shallots
10 broiled garlic cloves
1 tsp. sliced galangal
1 tsp. lemon grass
1 tsp. broiled ginger
1 tbsp. roiled coriander seeds
1 tsp. roasted comin seeds
2 tsp. curry powder
1 tsp. salt
1 tsp. shrimp paste

pound or blend all ingredient until ground.

Category: curry paste Tags: 1 Tbsp, Ahead, Coriander Seeds, curry paste, Curry Powder, garlic, Garlic Cloves, ginger, hearb, Ka, lemon grass, Nam Phrik, Refrigerator, shrimp paste, Soup Recipes, Thai Curry, Thai Food, Thai Yellow, Tsp, Yellow Curry Leave a Comment

Sep

Thai curry paste recipes

Saichon

Today i want a chair of the curry paste recipes that you can do your own. the most popular Thai curry paste , is Red Green yellow. these taste explosion paste, work with everything from Thai meat dish to vegetable and seafood- even noodles, While Asian grocers sell ready-made pastes, they can not compare with homemade. cook up some Thai food with the pastes immediately or save in refrigerator for up to2-3 week.

Green curry paste (Nam pharik kaeng khiao wan)

Thai green curry paste it easy to make. Added to chicken or other meats,as well seafood, tofu, vegetable, noodles. This paste will create sumptuous curries. Easily make sumptuous curry chicken using this recipe, plus a Wide range of another Thai dishes that are certain to please, use right away, or store in the refrigerator for up 2-3 week and use it as you need it.

Ingredients

15 green hot chillies
3 tbsp. chopped shallots
1 tbsp. chopped garlic
1 tsp. chopped galangal
1 tbsp. chopped lemon grass
1/2 tsp. chopped kaffir lime rind
1 tsp. chopped coriander root
5 pepper corn
1 1/2 ground roasted grader seeds
1/2 tsp. ground roasted cumin seeds
1 tsp. shrimp paste
1 tsp. salt

Pound or blend all ingredient until ground.

Sep

Melon in coconut milk

Saichon

Sometime the simplest dish are the best dish, this dessert requires fresh ripe melon or cantaloupe. the coconut adds a risher taste to the melon and two flavours work extremely well together.

Ingredients

1 slice of melon
crushed ice
coconut milk

Preparation

Cut the melon into cubes
Crush the ice and add some pieces to the melon.
Pour coconut milk over the top.

Category: Desserts Tags: Cantaloupe, coconut milk, Crush, Crushed Ice, Cubes, Dessert, Dish, Ripe Melon Leave a Comment

Sep

Sticky rice balls in coconut sauce

Saichon

This Thai dessert is easy to make, the dominant is the sweetented coconut milk and should be served warm for the best results.. the balls can be prepared hours ahead of the time and stored in a cold water but coconut milk should be made just before serving, Foe presentation, we have add food colouring.

Ingredients

For the ball

120 gms stickey rice flour
11o ml hot water
5 drops food coloring
A little of vegetable oil

for sauce

100 ml coconut milk
pinch of salt
3 tbsp. sugar

Preparation for the balls

Put large pan of the water on the heat bring it to boil
Pour the hot water into a sticky rice flour
mix and knead into a dough, add more flour if the mixture is too sticky
divide the dough into 3 sections for coloring (this not necessary if you do not want to colour the dough )
add 2 drops of the color to each of the 3 sections, we use red green and yellow
knead the food co louring into the 3 lumps of dough separately, you will fine it easier to oil your hand with the vegetable oil to prevent it sticking to your hand
roll the dough between your hand into sausage, and pinch off lumps of dough and roll them into a ball in your hand
this mixture will make approximately 3-5 minutes to cook, and will float to the top of the pan when cooked

Preparation for sauce

Put the coconut milk, sugar and salt into a pan.
heat gently until the sugar dissolved and the mixture warm.
do not boil

Serving

Serve the ball in a bowl and add with the warm coconut milk sauce

Category: Desserts Tags: sticky rice flour Leave a Comment

Sep

Roasted duck red curry(Kaeng phed ped yang)

Saichon

The most part of this recipe is the rambutants, the sweet thai fruit we add to balance the spicy curry, lychees can be substituted very successfully if you can not obtain rambutans. the duck though is essential it has a soft meat that blends into the dish. if you cant not get a hold of duck. you can add pork or chicken.

Ingredients

1 roasted duck, deboned and cut into1 inch strips
2 1/2 cup coconut milk
10 cherry tomatoes
1 cup eggplants, cut into a bite-sized or sweet peas
6 rambutans or pineapple, cut into bite-sized
4 lime leaves torn into a pieces
1 tsp. sugar
1/2 tsp. salt
2 tbsp. fish sauce
1/2 cup. water or chicken stock
1 1/2 tbsp. cooking oil
3 tbsp. red curry

Preparation

Put vegetable oil into wok over medium heat and add the red curry past, stir well, add 3/4 cups coconut milk and stir to mix thoroughly.
Add the duck and stir well. Next pour the mixture into a pot , add the remaining coconut milk, water, tomato’s, rambutans or pineapple, eggplants or peas, lime leaves, sugar salt and fish sauce, Bring to a boil and remove from the heat.

Serve with

Hot thai fragrant rice

Category: Desserts Tags: duck, rambutans Leave a Comment

Sep

Beef curried in sweet peanut sauce (Pha-naeng neua)

Saichon

A very simple stir fry red curry with a fresh vegetables. this dish plus rice makes a complete meal of meat and vegetable (You can use any kind of meat )

Ingredients

400 grams beef, cut into thin strips
2 cup of coconutmilk
1 thinly sliced red spur chilli
1/2 cup ground roasted peanuts
6 lime leaves, torn into pieces
3 tbsp. sugar
2 1/2 tbsp. fish sauce
1/4 tsp. salt
1/4 cup sweet basil
3 tbsp. pha- naeng curry paste or red curry

Preparation

Put 1 cup of coconutmilk over medium heat until some of the oil surfaces, add the curry paste and slowly bring to a boil, stirring constantly.
Put in a beef strips and cook for 5 minutes, add 1 cup coconut milk. ( at this time you can add the vegetables that you like , like baby corn or green beans)
Meanwhile in a bowl, mix the rest of the ingredients except for the lime leaves. Add this to the curried beef, stir well and simmer about 15 minutes. Add the lime leaves, sweet basil and remove from the heat.

Category: Curries Tags: MEAT VEGTABLE Leave a Comment

Sep

Ground pork omelette (Khai jiow mu sab)

Saichon

Is easy and quick meal to make, Is does not take time at all even kid will love this recipe.

Ingredients

3 eggs
1/2 cup ground pork
1 thinly sliced spring shallots
1 finely sliced spur red chili
1/8 tsp. ground pepper
2 tsp. fish sauce
2 tbsp. water
1/4 cup cooking oil

Preparation

Break the eggs into a bowl, and the pork. fish sauce, and pepper, spring shallots, and beat to mix thoroughly.
Heat the oil in a wok. When hot, pour in half of egg mixture. When done on one side, turn and fry until done on the another. Fry the remainder of the egg mixture in the same way . Sprinkle with onions and chili.
Serve with hot rice.

Category: omelette Tags: egg, meat Leave a Comment

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