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Privacy Policy is a post from: Cooking With Saichon

This simple dish that is quick to make and prepare, it served with rice, prepare all of the ingredients first including the rice, it originates from central Thailand and is really spicy dish. if you are not a hot person just has to add less of the chili.

Ingredients

• 1 cup chicken
• 1/2 cup basil leave
• 3 tsp.soy sause
• 3 tbsp. oil
• 4 cloves garlic
• 5 red chilli
• 1 tsbp. oyster
• 1 tsp.sugar

Stir fry pork with sweet basil (Phad kra phow mu) is a post from: Cooking With Saichon

This meal it take about 40minutes  to make it. spraying these cute little round balls with cooking spray a few time while they brown gives them a crisp, deep-fried. crust without the deep-frying. if you leave out the chicken, the rice balls make a great meal for vegetarians.

Ingredients

• 1 cup cooked rice
• 3 tsp olive oil
• 1/4 pound chicken cutlets, rinsed and dried
• 1 1/4 tsp salt
• 1/4 pepper
• 1/2 sweet potato puree
• 1/4 shredded cheddar cheese
• 1 large egg, lightly beaten
• 1/2 cup spinach or broccoli
• 11/2 cups whole-wheat cracker crumbs or breadcrumbs
• 1/4 cup low fat buttermilk

Preparation

1. Place a rice in a small saucepan with 1 cup of water , cover and bring to a boil. Reduce the heat to very low and cook still the rice is tender.or use the rice steamer
2. Meanwhile, coat a large nonstick skillet with cooking spray and set it over medium high heat. When the pan is hot , add 1tsp. oil. Sprinkle the chicken with1/4 tsp. salt and pepper, and cook until no longer pink in the center, 4 to 5 minutes per side
3. Cut the chicken into chunks and place them in a food processor or blender. add sweet potato puree, cheese ,1tsp. salt, and the buttermilk, and blend until smooth. transfer the mixture to the large bowl and stir  in the cooked rice. roll the mixture into 1-inch ball and place them on the sheet of waxed paper or aluminum foil.

Rice balls (with sweet potato or broccoli) is a post from: Cooking With Saichon

   The familiar taste of mango with  sweet rice, it really combine together. i made this dessert is a big hit with friend of my  and even kid.

Ingredients

• 350 g. sweet rice
• 1 can. coconut milk
• 3/4 cup. sugar
• 1 1/4 rice flower
• 4-5 pandans leaves

Prepparation

1. Wash sweet rice until water clear and then soak for 3 hour or over night
2. Boil water in steamer on medium height , drain the sweet rice and put on a steam place and put pandanus leaves on top of sweet rice.
3. Steam about 30-40 minutes or until rice is cook
4. Separate 3/4 cup coconut milk in a small bowl, put remaining coconut in a pot, add sugar,salt, bring to boil on medium-heat
5. Add pandanus  leaves in coconut mixture, stir requently  until sugar dissolve, when the mixture is boil remove from the heat.
6. Put stem rice in a pot that has cover, add coconut to sweet rice,stir quickly until it mix well and cover for 15 minutes.
7. For separated coconut in No.4 add rice flour and 1/4 tsp. salt in it and mix well, put in a pot  and bring it to boil on medium-low heat, stir until the mixture is thick, remove from heat and set aside for topping.
8. Put the sweet rice in a place with prepared coconut cream and serve with ripe mango.

Sweet rice with mango (Khao nieow moon) is a post from: Cooking With Saichon

This recipes is so easy and classic. Is one of my favorite dishes, i like this dish because it is very crunchy and really get a true taste of vegetables and it healthy food. enjoy!

Ingredients

• 200 grams rice -straw mushrooms
• 200 grams asparagus
• 1 carrot
• 1 head cauliflower
• 1 tsp. coarsely chopped garlic
• 1 tsp. sugar
• 2 tsp. soy sauce
• 3 tbsp. water
• 3 tbsp. cooking oil

Preparation

1. Wash the carrot and boil in water until done, then, remove from the water, peel and cut into disk-shape slices one centimeter thick.
2. Wash the mushrooms and trim any foreign matter off the stems. Wash the cauliflower and separate the floweriest. wash the asparagus, trim off a tough portions, and cut into short lengths.
3. Heat the oil in a wok. when is hot fry the garlic until it turn yellow, add cauliflower, add the water and then the mushroom, cook with the stirring, add the asparagus and then the carrot.
4. Season with the fish sauce and sugar, stir to mix well, and when everything is done did up  onto a serving platter.

Stir fried asparagus,carrot, and cauliflower with mushrooms (Phad phak ruam mid) is a post from: Cooking With Saichon

   Talk about Thai foods is widely know for being hot and spicy. almost all of the Thai food is cooked with basic ingredients such as garlic, chillies, lime leaf, lemon grass, fresh coriander leaf, fish sauce.

   Since rice is the staple food in Thailand. It is usually eaten at every male with soups, curries, fried vegetables and Nam phrik. in general, the basic ingredients of Nam phrik include shrimp paste, garlic, chili, ferment fish sauce.

    Another common seasoning in Thai food include garlic, blackpepper, ground peanut, tamarind juice, ginger, coconut milk.

    Meanwhile, the basic characteristic taste of Thai food in different part of country can be described in different ways. In the central region, food is hot, salty, sweet and sour. In north food is mild or hot, salty and sour but never sweet. Sticky rice is served with boiled vegetables. Nam Phrik oong and soup, curries. The northis also well-know how to do sausage call”Naem”  Which consists of fermented minced pork. It had sour. Food northeast is hot, salty and sour flavor. There favourite food include papaya salad (SOM TAM), sour chopped meat salad. People use a lot of condiments but not many spices. Their males generally consists of sticky rice and Nam Phrik pla raa  accompanied by a lot of vegetables including those found growing wild. On the another hand food  in South  is renowned for being very  hot salty and sour-tasting, curries are popular and made  with a lot of spices and condiments. Generally southern people eat a little meat.

  The major portion of Thai foodis decribed as being spiced and chilli, hot. ,itcurrentlly enjoys worldwilde popularity. especially the TOM YOM KUNG, Auniquely piquant prawn soap that is renowned for it simplicity, creativity and delicious taste. Above all, the tastes of thai cuisines canbe amended to suit individuat desire. By reducing the amount of chillies in certain dishes to lower the heat or increasing amountof lime juice to increase soures. Who have tried the thai food will never forget to order them again.

Introducing Thai food is a post from: Cooking With Saichon

Pork Salad

For my first recipe here I am going to tell you about my Pork Salad! Pork salad makes a refreshing hot summer afternoon snack. It is very healthy and good for you if you are trying to lose weight also!

Ingredients

• 1 to 2 pounds lean meat (pork or beef)
• 2 cloves of garlic
• 1 onion
• 1 bell pepper
• 1-4 small chilies
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 3 tablespoon lime juice
• Cilantro

To start you will need about one pound of lean pork, you may substitute lean beef if you prefer also. I prefer to grill my pork for extra flavor, you may cook however you like. Slice the meat into strips. Prepare your chili and garlic by cutting very finely, add in the sugar, soy sauce and lime juice and mix well. Place the meat and cut bell pepper into the mixture and stir well. Finally add your cilantro sprigs and serve!

Enjoy and please let me know how you like it!

Thai Pork Salad Recipe is a post from: Cooking With Saichon

Hello Everyone! I am so happy you have come to my site for a visit. Let me tell you how I came to work on this site and bring you some of my favorite recipes.

I was born in a small village in Thailand called Prakhon Chai. It is near the border of Thailand and Cambodia. In fact it is so close to Cambodia that in my village we mostly speak Khmer while we were growing up.

Cooking in my village is a family gathering time. We all work together to prepare our meal. If the is a festival or it is rice harvest time, sometimes the whole village will eat together. When I was young I learned to cook with my mother as a way to help around the house. We start learning when I was 5 or 6 and also started to help care for my younger brother and sister then.

As I grew older I learned to cook more things and different kinds of foods. That is one of the things that they teach us in school. I loved the cooking classes that I had in high school. I did not think that I would be able to attend high school. In Thailand you must pay for your time in school after grade school. And it is not so much but the pay in the small cities is not very good. My older sister was so very kind to take a job in Bangkok workign as a nanny to put me thru high school. Then my father was killed in a farming accident and I had to leave school to work and help support my mother.

I first found a job in a food processing plant. It let me still go to school because I could work there during summer break. But we still needed to make more so I moved to Bangkok to find a job. It was to bad as many of my cousins were also living there so we could share a room and have someone that we know to talk with. At first I had low paying jobs, fish cannery, food preperation and things that had long hours and low pay.

I decided that I wanted to have a better life so I got myself some books and taught myself how to speak english. After I learned to speak English I could work with the tourists. Those jobs pay much better. I started working in a small shop selling wood crafts on Khoa Son Road. If you have ever been to Thailand you know that there are many tourists that go there. I still was not really speaking in english very much so my boss told me to go and talk to people! She made me learn by talking to many customers.

After about a year I felt better speaking in english and I got a job in a beauty salon on Khoa san Road. I worked there for several years. I liked the job even though the hours were long. In Thailand we normally work 12 to 16 hours per day. I stayed there until I got very sick and had to go into the hospital. That took all of my savings and I had to borrow from all of my friends to pay the bills.

Then my cousin introduced me to a freind of hers and we married and I moved to the US. I have had several jobs here and Started this site because I was having a baby. It is difficult to work with the hours that a baby requires. So it gives me time to share some of my favorite Thai and other recipes with you.

I now have a beautiful little girl. To give her Healthy food Iam learning to cook and puree vegetables and fish and find  the things that she likes to eat also. Check in often for my new recipes and posts. I also love to hear your comments. Feel free to tell me how you feel if you try my recipes!

About the Chef is a post from: Cooking With Saichon

Hello! My name is Saichon and I have started this blog since I have a new daughter and can not work right now. I love to cook and all of my friends tell me that they love the Thai food that I make. So I thought that I would start this blog to share some of my favorite food and recipes with you. Most of the recipes that I place here will be Thai food or Thai style but I will also put in many other types of recipes as well.
I will also have some recipes that are all of my own and can not be found anyplace else. I became very interested in cooking when I first came to the US since I had a lot of time and I was unable to work until my green card arrived. It gave me many months to practice the things that my mother and my sisters showed to me when I was younger.

So check in often and please subscribe to my newsletter where I will send to you my recipe of the week!

Welcome To My Thai Cooking Blog is a post from: Cooking With Saichon