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Oct

Stir-fry chinese broccoli with oyster sauce (Mu Phat khana )

If you are a fan of green vegetable , try this recipe is easy to make and does not take time at all to make it.of cauce is so healthy food and yummy and is full of flavours. Enjoy!

Ingredients

3/4 pounds chinese broccoli ( Gai lan)
2 cup pork tenderloin
4 cloves garlic
3 tbsp oyster sauce
1/2 tsp. pepper
2 tbsp vegetable oil

Preparation

Peel garlic, wash dirt and then mince garlic
Discard hard leave and yellow of chinese broccoil , wash and pat dry, then cut leaves in to 2-3 length, peel stems skin, and slice into a small pieces.
Clean pork and slice into a small pieces
heat it in a wok on medium-high heat, when oil hot, add garlic fry until fragrant, then add sliced pork. stir-fry until the pork is getting cook.
Add chinese broccoli and oyster sauce, stir-fryuntil chinese broccoli are getting sofe then remove the heat
Place chinese broccoli with oyter sauce on a plate and serve wit rice aside

This recipe can be cook with beef, pork , seafood or you cook with out any meat.

Oct

Tuna salad sandwich

Saichon

This is probably one of the simplest Thai dish to make.Is mixture of Thai spicy tuna salad to make Thai sandwich with Thai flavours.

Ingredients

2 can light tuna packed in water
1/4 cup mayonnaise
2 cup finely chopped coriander
1/4 cup chopped cucumber, tomato
2 teaspoon hot sauce
1/2 lime juice
1/4 garlic power
1/2 salt, pepper or to taste

Preparation

Drain the tuna well, turn it into a big bowl and break it up with a fork.
Chopped all the vegetable, and then mix all of ingredients together
Spoon the tuna salad onto the whole wheat bread and serve

Category: Appetizers dishes, Salads Tags: Chopped Cucumber, Coriander, Cup Mayonnaise, garlic, Hot Sauce, Lime Juice, Mixture, Power 1, Salt Pepper, Spoon, Teaspoon, Thai Dish, Tomato, tuna, Tuna Salad Sandwich, Tuna Sandwich, Whole Wheat Bread Leave a Comment

Sep

Spicy apple salad(Yum apple)

Saichon

Spicy salad recipe from the easy to find ingredients, we call yum apple. try it out and you will can not a meagient how they can turn out really tasty meal.

Ingredients

1 cup shred green apple
1 tomato cut to bite pieces
2-3 clove garlic
5 chilli
2 tsp, dried shrimp
2 tsp. soy sauce
2 tsp. lime juice
1 tsp. sugar

Preparation

Peel apple skin, thinly slice, and shred. soak in cold salted water for 5 minutes to prevent oxidation, drain, rinse in cold water, pat dry and set aside.
Ground dried shrimps, then prepare dressing by mixing lime juice soy sauce sugar and slice chili a mixing bowl.Taste for your own flavor.
In the large bowl mix shredded apple, ground dried shrimps and dressing, then mix thoroughly.
Put the salad in serving bowl with cucumber on the side.

Category: Salads, snack Tags: Apple 1, Apple Salad, Apple Skin, chili, Chilli, Clove, Clove Garlic, Cold Water, cucumber, garlic, green apple, Lime Juice, Oxidation, Salad Recipe, Shred, shrimp, Soy Sauce, Spicy Salad, Tasty Meal, Yum 3 Comments

Sep

Papaya salad(som tum)

Saichon

Before I show you the best way to make Som Tum in your own home, please watch a short video of my daughter helping me to make some at my home! I may be biased but I feel that she is very beautiful!

This salad is so popular dish, most of the time it so spicy when you eat in restaurant but you can also ask for not hot, if you did not ask always end up with a red lip after you has this meal. With this recipe and you can prepare to your own taste!

Ingredients

2 cup shredded green papaya
1 tomato
1 1/2 tbsp. soy sauce
1 tbsp lime juice
2 1/2 tbsp. sugar
2 clove garlic
2-3 fresh chillies (you can put more if you eat hot is depend)
2 tbsp. roasted peanuts
2 tbsp dried shrimp

Preparation

Peel green papaya skin, cut in half., and shred it.
Cut tomato into pieces, cut chilli and garlic in to small pieces, then well pound in mortar. add dry shrimps pound until soft then roasted peanuts and gently pound.
Add tomato, gently crush and mix thoroughly
Mix lime juice ,soy sauce, and sugar in a mixing bowl, taste for sweet, salty and sour flavour. In large bowl mix the shredded papaya, pounded ingredients, and prepared dressing, stir thoroughly.
Spoon onto a plate, served with fresh vegetable and sticky rice

Category: Learning Videos, Salads, snack Tags: Beautiful, Chilli, Chillies, Clove, Clove Garlic, cooking videos, Dish, Flavour, Fresh Vegetable, garlic, green papaya, Lime Juice, Mortar, Roasted Peanuts, shrimp, Small Pieces, Soy Sauce, Spoon, Sticky Rice, Tomato, Tum One Comment

Sep

Golden bag (Thung thong)

Saichon

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

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