How to make thai food.com

How to make thai food: Thai ingredients

2010-01-04T10:08:00.000-08:00

bai horapa ใบโหระพา Sweet Thai Basil
Tastes rather like anise, looks like European sweet basil, and is used in red and green curries.

bai graprow ใบกระเพรา Thai Holy Basil Leaf
Ocimum Sanctum. Green with purple reddish tinged leaves, holy basil has a clove-like taste.

bai magroot ใบมะกรูด Kaffir Lime Leaf
See pew magroot

buap liam บวบเหลื่ยม Sponge gourd, angle gourd, angled luffa
Also known as angle gourd, angled luffa, or Chinese okra. Fruits have raised ridges running from end to end, resembling okra. The ridged fruit is 1-2 ft. long and 2 inches across and is lighter than the Smooth Skin Luffa. This variety is very popular for cooking use in China and Vietnam. Flesh is very tender and delicious.

fak thong ฟักทอง Pumpkin
Cucurbita moschata, also known as Cushaw, Butternut Squash, or Winter Squash.

kuichai กุยช่าย Chinese Chive
Allium tuberosum, also known as garlic chives, the flavor is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. The flowers may also be used as a spice.

het fang เห็ดฟาง Straw Mushroom
Volvariella volvacea

het hom เห็ดหอม Shiitake Mushroom
Lentinus edodes, also known as Chinese Mushrooms or Japanese Black Mushrooms. Shiitake mushrooms have a pale brown to dark reddish brown cap that is generally two to four inches wide. The young mushrooms have an edge rolled inward, which nearly flattens out with age. The stems are tough and fibrous and are generally detached and discarded. The cap has creamy white gills on its underside and its flesh is firm and white. The mushroom grows in clusters on hardwood, such as oak, chestnut and beech. The flesh is meaty textured with a rich, smoky flavor and goes well with all foods. These mushrooms are supposed to be good for baby’s cartilage.

hoi kraeng หอยแครง Cockle
Anadara granosa and Anadara nodifera. Also known as arc shell and blood cockle.

hoi lai หอยลาย Clam
Paphia undulata, Undulated Surf Clam.

hom daeng หอมแดง Red Shallots

kha ข่า Galangal
Alphinia galangal, is a larger and lighter-colored relative of ginger and has its own distinctive taste.

kha min ขมิ้น Tumeric
Curcuma longa, is a small ginger with brown rhizones. Inside the flesh is bright orange

khing ขิง Ginger
Zingiber officinale, grows from underground stems, or rhisome. Mature ginger stems are buff-colored; young or fresh ginger, king awn ขิงอ่อน, is white and is eaten fresh and pickled, as well as cooked.

ma khuea thet มะเขือเทศ Tomato

ma prao มะพร้าว Coconut

no mai หน่อไม้ Bamboo Shoots

Phak bung thai ผักบุ้งไทย Thai Water Morning Glory, Thai Water Convolvulus Ipomoea Aquatica. Thai water convovulus is an annual aquatic plant that spreads its stems on the water surface. The stem is succulent, crisp, green in color and segmented. The leaves are heart-shaped and commonly used in kaeng teop, sour spicy soups, fried with pork, used in yen ta fo and eaten as a fresh vegetable with nam prik.

phak guang tungผักกวางตุ้ง Cantonese Vegetable
Literally, “Guangdong vegetable”, Guangdong is located in Canton, Chinese. Also know as yao choy, yu choi, edible rape, green choy sum or sarsun (in India). It has long stalks, skinny leaves, and yellow flowers. It is a little more bitter than bok choy

ton hom ต้นหอม Green Onions, Spring Onions

tua phak yao ถั่วฝักยาว Long Beans, Yard

tua ngok ถั่วงอก Bean Sprouts

ta khrai ตะไคร้ Lemongrass
Cymbopgon citratus, is an aromatic grey-green grass

phrik ki nu พริกขี้หนู Thai chiles
Capsicum minimum, small red or green fiery “bird” or mouse dropping chile.

phak kat chin ผักกาดจีน Chinese White Cabbage
Brassica pekinensis also called ผักกาดขาว, pak gaat kao. The leaves of Chinese cabage are light green and crinkly. Chinese cabbage is commonly used for soups, fried, or eaten as a raw vegetable with laab or nam prik.

phak kat ผักกาด Lettuce
I’ve also seen lettuce

phak khana ผักคะน้า Chinese broccoli, Chinese Kale
Brassica alboglabra, also known as as gai lohn, kai lan, and Chinese kale. The plant resembles regular broccoli, although the leaves appear to be a bit broader and the stems somewhat longer than broccoli. The flowers form first into diminutive heads and then elongate rapidly into flower stalks bearing yellow flowers.

tua pu ถั่วพู Wing Beans

ma khuea pro มะเขีอเปราะ Thai Eggplant Solanum melongena, also known as Brinjal, Thai eggplants are small and round and a a creamy white color with green stripes. They are eaten as a fresh vegetable with nam prik, or used in curry and in Gaeng Paa (Jungle Curry) แกงป่า

ma khuea fuang มะเขือพวง Pea Eggplant
Solanum torvum, small pea-sized green eggplants with smooth skin. The young fruit is eaten as a fresh vegetable, put in nam prik, or used in curry, green curry, and kaeng kai.

phak chi lao ผักชีลาว Dill
Literally “Laotian Cilantro“. Commonly seen with street food vendors to add a taste to soups.

hai maelang phu หอยแมลงภู่ Mussel
Perna viridis, green mussel, also called hoi maeng phu หอยแมงภู่, in Thai.

phak chi farang ผักชีฝรั่ง Stink Weed, Long Leaf Cilantro
Eryngium Foetidum. Stink Weed is an annual plant with a short clumpy stem. The leaves are long-shaped, about 3 to 4 inches and 1/2 inch wide with dark green, with jagged edges. They are smooth and have a pleasant fragrance and a characteristic slightly sour taste. The leaves are eaten as a fresh vegetable and used to give fragrance to foods.

phak chi ผักชี Cilantro
Coriandrum sativum, is of the parsley family. The leaves and stems are eaten fresh and used frequently as a garnish. The root and the seeds are ingredients in many dishes.

How to make thai food: Stir fried clams with roasted chilli paste

2010-01-04T08:39:00.000-08:00

Ingredients

450 grams fresh clams, cleaned well

1 teaspoon sugar

3 tablespoons vegetable oil

1/2 cup sweet basil leaves

2 tablespoons roasted chilli paste

4 fresh chillies, cut into long strips

2 teaspoons garlic, finely chopped

1 tablespoon fish sauce

Preparations

1. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.

2. Add clams and stir until they are cooked (clams will open when they are cooked). Season with fish sauce, sugar, and roasted chilli paste.

3. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with steamed rice.

How to make thai food: Raw White Prawns with Chiles in Fish Sauce

2010-01-04T08:31:00.000-08:00

1 pound prawns
15 prik ki nu
1 tablespoon chopped garlic
10 peeled cloves of garlic
1 teaspoon palm sugar
1 teaspoon chopped cilantro root
2 tablespoons nam pla
1 ½ tablespoon lime juice
4 to 5 sprigs of mint
shredded cabbage

To prepare the prawns, shell, vein, remove the head, but leave the tail attached.

Chop the chiles finely and mix with the cilantro root and chopped garlic. Add the nam pla, sugar, and lime juice so that a sour taste predominates.

Place a bed of shredded cabbage on a serving plate, and arrange the prawns on the cabbage. Place the peeled garlic cloves next to the prawns. Just before serving, pour the sauce over the prawns and sprinkle with mint leaves.

How to make thai food: Shrimp Grilled in Banana Leaves

2010-01-04T08:09:00.000-08:00

300 grams (about 10.5 ounces or 2/3 pound) Goong Fawy see note below
3 tablespoons scallions/green onions, chopped
3 tablespoons cilantro, choped
loose banana leaves
2 large dried chiles, seeds removed and soaked in water
4 tablespoons lemongrass, chopped
1 teaspoon galangal, finely chopped
½ teaspoon fresh tumeric, finely chopped
1 teaspoon ground salt
1 teaspoon gapee (shrimp paste)

Make a chile paste by crushing and pounding the chiles in a motar and pestle until it is fine paste. Wash the shrimp until clean. Put in a strainer to drain water. Mix shrimp with chile paste, green onions and cilantro. Mix gently and divide into three portions. Tear banana leaves about six inches wide and clean thoroughly. Lay the leaves next to each other. Add a scoop of the shrimp mixture to one side of the leaf. Fold over into a square packet and secure with a bamboo toothpick.

Grill the shrimp packets over low heat charcoal until done.

** Goong Fawy are small freshwater shrmip with small, transparent bodies generally found in fresh-food markets

How to make thai food: Red Curry Shrimp with Kaffir Lime Leaves and Basil

2010-01-04T07:56:00.000-08:00

1 pound medium shrimp
3 orange or red serrano, jalapeño, or fresno peppers
1 cup rich unsweetened coconut cream (preferably Mae Ploy or Chao Koh brand-spoon the thickest cream off the top of an unshaken can of coconut milk)
2 to 3 tablespoons red curry paste
nam plah, as needed (some packaged curry pastes are already heavily salted)
2 teaspoons palm sugar, or to taste
8 kaffir lime leaves, very finely slivered
½ to 1 cup Thai basil leaves (bai horapa)
1 to 2 short sprigs of Thai basil (bai horapa) with purple flower buds, for garnish

Shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen. Rinse and drain well, and let sit at room temperature for 20 minutes before cooking.

Cut two of the three red peppers into thin rounds, including seeds, and pound with a mortar and pestle to a coarse paste. Cut other pepper with seeds into fine inch-long slivers.

Heat 2/3 cup coconut cream in a wok or skillet over high heat. When it has warmed to a smooth consistency, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it is thick and bubbly and the oil begins to separate from the cream. Add curry paste, mushing it into the cream and fry, with stirring, over medium-high heat for a few minutes, until it is aromatic and darker in color; and the mixture is very thick.

Increase heat to high and add the remaining 1/3 cup coconut cream, stirring to make a thick, well-blended sauce. Season to taste with fish sauce and palm sugar: Stir well to melt sugar and blend seasonings. Toss in shrimp and cook in the sauce, stirring frequently. When most of them have lost their raw pink color on the outside, stir in the crushed chillies and kaffir lime leaves. Stir-fry 10 to 15 seconds before adding basil and slivered chilli. Stir well to wilt basil and, when shrimp are just cooked through, turn off heat.

Transfer to a serving dish and dribble reserved tablespoon of coconut cream over shrimp. Garnish with a sprig or two of basil.

Notes:
To make the sauce, follow the instructions to the end, simply skipping the shrimp. Try the sauce over crispy fried, whole small or flat fish, such as pompano, butterfish, sole, white perch, smelts, and anchovies. The sauce is also good over pan-fried or grilled mackerel. Or, if you prefer, smother over grilled halibut, salmon, albacore, tuna, mahi mahi, jumbo prawns, lobster, or whatever else you like to toss on your charcoal grill. Top with the coconut cream and garnish with basil sprigs. For strong-tasting fish, about 2 tablespoons of fine inch-long slivers of fresh rhizome (qkrachal) can be added to the sauce at the same time as the basil and cooked until both are wilted.

Besides cooking with shrimp, as in this recipe, substitute squid, scallops, shelled clams, and mussels, or a combination of shellfish and mollusks.

How to make thai food: Curry Chile Paste

2010-01-04T07:50:00.000-08:00

Ingredient

1 teaspoon sea salt
6 garlic cloves, minced
1 tablespoon minced cilantro roots and stems
1 dried New Mexico (or California) chile, softened in warm water and seeded
15 dried de arbol or Japones chiles, softened in warm water
1 tablespoon dried shrimp, softened in warm water and pureed (optional)
½ teaspoon Thai white peppercorns, dry roasted, and ground
½ teaspoon caraway seeds, dry roasted, and ground
1 teaspoon minced galangal, or 1 tablespoon minced fresh ginger as a substitute
1 lemongrass stalk, green parts and hard outer layers removed, minced
1 teaspoon grated kaffir lime zest, or 1 tablespoon grated regular lime zest as a substitute
2 shallots, minced
1 tablespoon fresh grated coconut flakes
1 teaspoon fermented shrimp paste, or 1 tablespoon red miso as a substitute

Using a mortar and pestle, pound the sea salt and garlic into a paste. One at a time, add the cilantro roots and stems, chiles, dried shrimp, if desired, the peppercorns, caraway seeds, galangal, lemongrass, lime zest, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into the paste. Add the grated coconut and mix well, then add the fermented shrimp paste and mix well. The chile paste can be stored in the refrigerator for at least 1 month.

How to make thai food: Fresh Mango Juice

2009-12-10T09:30:00.000-08:00

2 ripe mangos
½ cup sugar
½ cup water
½ to 1 teaspoon salt
1 ½ cup boiling water

Preparing the syrup by dissolving ½ cup of water with ½ cup of sugar. Boil until dissolved well. Peel the mangoes and cut into small pieces -- It should be about ½ cup of mangoes. Put it in the blender. Add boiling water, syrup and salt. Blend thoroughly. It should give a strong sweet taste since ice will be added when serving.

How to make thai food: Coconut Juice

2009-12-10T09:28:00.000-08:00

Cold coconut juice on a hot summer day is so refreshing. The young coconut is green outside and have soft white coconut inside. After you drink the juice, the bonus is the young coconut meat inside.

In Thailand, pregnant moms are encouraged to drink young coconut juice to make their baby's skin be soft and beautiful.
1 Servings

1 young coconut

Use a big cleaver (use a meat cleaver, not a vegetable cleaver) to make a 'v' mark on the top. Pull it open and stick a straw in opening.
After you enjoy the juice, split the whole coconut open and scoop out the white coconut. Use a spoon to scoop out the coconut.
If you are having difficutly scoopying it out with just a spoon, your coconut is probably too old. A good one should have a consistency of a mazzarella.

How to make thai food: Mixed Fruit Salad with Prawns

2009-12-10T09:25:00.000-08:00

Ingredient

3 prawns
1/4 cup fresh pineapple cut bite-size
1/4 cup green or red apple cut bite-size
1/4 cup or red grapes cut bite-size
1/4 cup grapefruit or orange wedges
1 tsp ground dried coconut
2 tbsp unsalted roasted peanuts
1/4 cup fresh mint leaves
1 tsp tom yum (chili shrimp) paste
1 tsp deep fried dried garlic
1 tsp soy or fish sauce
2 tsp lemon juice
1/2 tsp palm sugar
1 tb fish sauce

Takes 40 minutes

1. Remove the shells and the veins from the prawns, rinse them and sprinkle them with salt and dust with flour.
2. Deep fry the prawns in cooking oil until golden brown, and set aside.
3. Cut the apple bitesize and place the pieces in coldwater with lemon juice for about 20 seconds to prevent discoloring. Then remove and drain them.
4. Now put the tom yum paste in a bowl , lemon juice, soy or fish sauce, palm sugar, fried garlic and mix well
5. Add all fruit, dried coconut, roasted unsalted peanuts, mint leaves, fresh chili. Mix well.

How to make thai food: Spicy Prawn Salad

2009-12-10T09:23:00.000-08:00

Ingredients

8 Prawns
200 ml Water
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Chillies
1 Clove Garlic Chopped
1 Teaspoon Chopped Spring Onions
5 gms Mint Leaves
2 Tablespoons Fish Sauce
1 Tablespoon Lemon Juice
1/4 Teaspoon Sugar

Preparation

1. Boil the shrimp in water for 1 minute and set aside.
2. Make the spicy sauce by mixing the lemon grass, chilli, garlic, chopped spring onions, with the fish sauce, sugar, and lemon juice.
3. Layer the salad, with a bed of mint, a layer of shrimp and pour the sauce over the top.

How to make thai food: Spicy Sardine Salad

2009-12-10T09:21:00.000-08:00

Ingredient

2 Cans of Sardines in Oil
2 Teaspoons of Tomato Puré
20 gms Lemon Grass
20 gms Coriander Leaves
50 gms Onion
2 Red Chillis
2 Bird Chillis
1 Tablespoon Lemon Juice
1 Tablespoon Fish Sauce

Preparation

1. Remove the sardines from the can.
2. Mix the oil from the can with the tomato puré in a small mixing bowl.
3. Slice the onion, lemon grass, and chilles, and add to the bowl.
4. Add the fish sauce and lemon juice and mix all the ingredients together well.
5. Pour over the sardines.
6. Chop the coriander put around the edge of the sardine plate.

How to make thai food: Glass Noodle Pork Nut Spicy Salad

2009-12-10T09:19:00.000-08:00

Ingredients

100 gms Pork Mince
100 gms Glass Noodle
50 gms Peanut
20 gms Bird Chillies
1 Spring Onion
1 Sprig Coriander
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1/2 Teaspoon Sugar
200 ml Water
2 Garlic Cloves

Preparation

1. Boil water in the saucepan, add the salt and chop the garlic and add it into the pan.
2. When the water is boiling, add the pork mince and glass noodle and simmer for 4 minutes. Then pour out half of the water.
3. Chop the chillies, spring onion, and coriander into a pot with glass noodles.
4. Toast the peanuts in a dry frying pan to bring out the flavour.
5. Add the fish sauce, sugar, lemon juice, and peanuts and then mix.

How to make thai food: Spicy Vietnamese Sausange Salad

2009-12-10T09:16:00.000-08:00

INGREDIENTS

2 cups Vietnamese sausage

3 tbsp. sliced onion

5 red chili peppers, lightly pounded

2 ½ tbsp. lime juice

1 ½ tbsp. fish sauce

¾ tsp. sugar

4 pieces sliced tomato

2 scallions, cut into 2 inch pieces

2 Chinese, celeries, cut into 2 inch pieces

Lettuce

Cucumber

METHOD

1 Cut Vietnamese sausage into ¾ inch pieces.

2 Add onion, ground chili, fish sauce, lime juice, sugar, tomato, scallions, Chinese celery and add sausage. Mix well.

3 Serve with lettuce and cucumber.

How to make thai food: Sqiud Salad

2009-12-10T09:14:00.000-08:00

INGREDIENTS

2 cups squid

4 ounces finely sliced shallot

4 ounces sliced onion

5 red chili peppers, lightly pounded

1 tbsp. stripped ginger

1 tbsp. sliced red hot pepper

10 mint leaves

2 tbsp.lime juice

2 tbsp. fish sauce

½ tsp. sugar

METHOD

1 Clean the squid, and cut it into bitesize pieces. Boil until just done.

2 Put all the ingredients together. Then add the squid and mix.

3 Serve over mint leaves.

How to make thai food: Wing Bean Shrimp Salad

2009-12-10T09:12:00.000-08:00

Ingredients

50 gms Pork Mince
30 gms Cooked Shrimp
20 gms Peanut Toasted in Dry Frying Pan
10 gms Chopped Spring Onion
30 gms Chopped Wing Beans (or Long Green Beans)
10 gms Chopped Coriander Leaves
2 Chopped Big Red Chillies
3 Garlic Cloves
4 Tablespoons Coconut Milk
1 Teaspoon Dry Coconut
1 Tablespoons Fish Sauce
2 Tablespoons Lime Juice
1 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Dried Flaked Chilli
170 ml Water

Preparation

All the vegetables and meats should be chopped into fine small pieces for this recipe. The peanuts should be lightly browned in a dry frying pan and chopped or pounded in a mortar. If you are using uncooked shrimp, cook them with the pork, for cooked shrimp they can be added later.
1. Boil the water add the salt, and chopped garlic.
2. Add the pork to the water by forcing it through a very course sieve, this will keep the mince into nice and separate pieces.
3. Cook for 1 minute.
4. Pour off half of the cooking water.
5. Chop the shrimp meat into small pieces and add to the pan.
6. Add the chopped spring onion, chopped wing bean, coriander, and toasted peanut, into the pan and mix all the ingredients well.
7. Mix the chilli powder, chilli, fish sauce, lime juice, and sugar, in with the rest of the ingredients in the pan.
8. When serving place the salsa in a dish and add a little dried shredded coconut to the top.

How to make thai food: Green mango Salad

2009-12-10T09:10:00.000-08:00

Ingredients

1 or 2 Green Mangoes

Handful of Coriander leaves

3 finely sliced shallots (eshallots)

1 - 2 cloves of garlic, crushed

1 tsp palm sugar

2 hot chillies, chopped finely

1 or 2 bunches of Asian Parsley

2 tsp Fish Sauce

Water

Juice from 1 or two limes

Method

To make the dressing mix the sugar, chillies,juice from one lime, fish sauce and garlic with equal amounts of water and test for taste. Add more of anything you need.

Chop the celery, coriander, mango (instructions here) and shallots

Mix the dry ingredients with the dressing and serve

How to make thai food: Crispy Catfish with Green Mango Salad

2009-12-10T09:09:00.000-08:00

Ingredients

1 catfish (or any meaty white fish) weight 400-500 grams

3 tablespoons fish sauce

4 tablespoons lime juice

1 tablespoon sugar

5-10 chilies, chopped

1/4 cup shallot, sliced

1 mango, julienned (or sour green apple)

1/4 cup fried cashew nuts, or peanut

coriander leaves (for garnishing)

Preparations

1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.

2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.

3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.

4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately.

5.Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.

How to make thai food: Deep fried prawns salad cream

2009-12-10T09:06:00.000-08:00

Ingredients

5-8 medium-sized shrimps, cleaned and shelled

fresh vegetables and fruits

(cucumber, tomato, cabbage, cantaloup, etc.)

150 grams wheat flour (or all purpose flour), dissolved in water

1/2 tablespoon mayonnaise (for dressing salad)

1 tablespoon salad cream (for dressing salad)

1 tablespoon condensed milk (for dressing salad)

cooking oil

Preparations

1. Heat oil in a wok over medium heat. Dip the shrimp in prepared flour (already dissolved in water), then add in the wok. Fry until golden and crispy. Remove, drain and set aside.

2. Wash vegetables and fruit in clean water. Cut into well pieces. Arrange in the serving plate.

3. Prepare the dressing by mix together mayonnaise, salad cream and condensed milk. Stir until mixed well.

4. Put the fried shrimp over prepared vegetables + fruits. Pour the dressing over the shrimp and serve immediately.

How to make thai food: Banana Flower salad

2009-12-10T09:05:00.000-08:00

Ingredients

1 banana flower

2 - 3 Thai Chillies (Prik khee nuu)

2 Shallots

1 clove of garlic

Palm Sugar

Fish Sauce

Coriander and or Asian Celery

Method

When preparing the banana flower you will need to remove the dark outer leavers (reserve one to serve in) to get the to centre (white) leaves which can be eaten. When doing this use rubber or surgical gloves as the flower leaches a sap which turns black and is hard to get out of skin, kitchen benches etc.

Once you have removed the outer leaves cut the flower in half lengtheways and thinly slice (as you would to make onion rings). Wash thes in water to remove the sap and drain thouroughly.

In a mortar and pestle gently bruise the garlic and chilli.

Mix all ingredients in a large bowl and test for taste add palm sugar, fish sauce and chilli to taste.

In the reserved outer leaf gently place the salad to serve.

How to make thai food: Kales salad with prawns

2009-12-10T09:01:00.000-08:00

Ingredients

5-8 medium-sized shrimps, cleaned, shelled, and deveined

200 grams minced pork (or chicken)

chinese kale or freshgreen, 25 pieces of 1 cm. long

2 tomatoes, cut into well pieces

2 tablespoons finely chopped red shallot

1 tablespoon fish sauce

1 1/2 tablespoon sugar

2 tablespoons lime juice

5-8 chilies, smashed and coarsely chopped

mint leaves (for garnishing)

Preparations

1. Heat water in a pot over medium heat. Add chinese kale and scald until soft and cooked. Remove and drain. Then add shrimp and scald until nearly cooked. Remove and drain. Set aside.

2. Add minced pork (or chicken) in the same pot. Wait until cooked, remove and drain.

3. Prepare the salad dressing : Mix together fish sauce, sugar, lime juice, chili and red shallot. Stir until the sugar is dissolved and all ingredients mixed thoroughly.

4. In a big bowl, mix together all ingredients with prepared salad dressing. Stir until mixed well. Transfer to a serving plate. Sprinkle with mint leaves. Serve immediately with hot steamed rice.

How to make thai food: Pla lui suan

2009-12-10T08:58:00.000-08:00

Ingredients

1 fish (any meaty white fish) weight 400-500 grams

1 tablespoon chopped chili

3 tablespoons lime juice

2 tablespoons sugar

4 tablespoons fish sauce

1/4 cup parsley, finely chopped

1/4 cup chopped coriander leaves

1/4 cup mint leaves

2 tablespoons lemongrass, finely sliced

3 red shllots, finely sliced

1 tablespoon cubed lemon

steamed vegetables (carrot, cabbage, baby corn, etc.)

cooking oil

Preparations

1. Clean and score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.

4. Prepare the sauce : Mix together lime juice, fish sauce, red shallot, lemongrass, parsley, coriander leaves, cubed lemon and chopped chili. Stir until mixed well.

5. Sprinkle with mint leaves on the fried fish. Pour the sauce over the fish or separate in dipping sauce bowl. Serve with steamed vegetables and hot steamed rice.

How to make thai food: Spicy scallop salad

2009-12-10T08:55:00.000-08:00

Ingredients

800 grams cockles

1 tablespoon shallot, sliced

1 teaspoon chili, sliced

1/4 cup mint leaves

1 tablespoon sliced lemongrass

1 1/2 teaspoon fish sauce

2 tablespoon lime juice

1/2 cup shredded green mango

mint leaves (for garnishing)

Preparations

1. Put cockles in clean water wait until the shells open up, then clean the dirt inside.

2. Heat water in a pot until boiling. Then scald cockles in boiled water for just a short time. Remove from heat, drain and shell.

3. In a big bowl, add cockles, chili, shallot, lemongrass, fish sauce, lime juice, mint leaves and green mango. Toss until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with mint leaves on top and serve immediately

How to make thai food: Dried Fish Maw Spicy Salad

2009-12-10T08:52:00.000-08:00

3 ½ ounces (100 grams) grapaow pla
1 ½ ounces (50 grams) chicken meat
2 tablespoons cashew nuts, fried
1 pomelo or grapefruit
½ teaspoon prik ki nu chile powder
1 teaspoon nam prik pao
½ cup oil to fry the grapaow pla
½ teaspoon lime juice
1 teaspoon good nam pla

Slice the grapaow pla in approximately 1 inch pieces and fry in hot oil until golden and crispy. Steam chicken meat until cooked. Tear into small pieces. Mix grapaow pla with nam prik pao, lime juice, nam pla, and add chicken meat, pomelo and chile powder. Season to taste and sprinkle with lime and cashew nuts.

How to make thai food: Shrimp Casserole

2009-12-10T08:49:00.000-08:00

Ingredients

3/4 c long-grain rice
1 egg white
1/4 c fresh parsley, chopped
3 tb butter
1 garlic clove, minced
2 c fresh mushrooms, sliced
1 c celery, sliced
1/2 c green onion, chopped
1/2 ts dried dillweed
1/2 ts salt
1/2 ts pepper
1 lb raw unpeeled shrimp
3 tb all-purpose flour
1 1/2 c milk
3/4 c gruyre, shredded
2 ts lemon rind, grated
1/4 c fresh bread crumbs

Instructions

This can be made with any combination of seafood, such as scallops,
crab or lobster. Serve with green beans and endive salad.

In saucepan, bring 1-1/2 cups salted water to boil. Stir in rice;
cover and simmer over low heat for 15-20 minutes or until tender and
water is absorbed. Remove from heat; stir in egg white and 1 tb of
the parsley. Press mixture into bottom of greased 8-inch square
baking dish or other shallow heat proof casserole with same volume;
set aside.

Meanwhile, in nonstick skillet, melt 1 tb of the butter over
medium-high heat; cook garlic, mushrooms and celery, stirring, for
about 5 minutes or just until vegetables start to brown. Stir in
onions, dill and 1/4 ts each of the salt and pepper; cook over high
heat for about 2 minutes or until lightly browned. transfer to large
bowl.

Whip out skillet; pour in 2 cups water and bring to simmer. Cook
shrimp for about 1 minute or just until pink. Reserve 1 cup of
liquid, rinse shrimp under cold running water. Shell and devein
shrimp; arrange over rice in baking dish.

In heavy saucepan, melt remaining butter over medium heat; stir in
flour. Cook, stirring, for about 2 minutes, without browning;
gradually whisk in reserved liquid and milk. Cook, stirring, for
about 20 minutes or until thickened. Remove from heat; stir in 1/2
cup of the cheese, lemon rind and remaining salt and pepper until
cheese is melted. Stir into vegetable mixture along with remaining
parsley; pour over shrimp in baking dish.

[Can be prepared to this point, covered and refrigerated for up to 1
day. Let stand at room temperature for 30 minutes before baking.]

In small bowl, stir together remaining cheese and bread crumbs.
Sprinkle evenly over casserole. Bake in 325F 160C oven for 40-50
minutes or until heated through. Broil for about 2 minutes or until
top is golden. Let stand for 15 minutes.

4 servings for $17.01CDN [Nov 95]

Per Serving: about 480 calories, 32 g protein, 19 g fat, 43 g
carbohydrate, excellent source calcium, good source iron

Tip: For added colour, substitute 1/4 cup wild rice for long-grain
rice. cook wild rice for 30 minutes before adding long-grain rice.
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen.

How to make thai food: Shrimp with garlic pepper

2009-12-10T08:48:00.000-08:00

INGREDIENTS

3 shrimps shelled and deveined
2 tsp. chopped garlic
1 tbsp. scallion, cut into pieces
2 tsp. thin soy sauce
1 tsp. oyster sauce
¼ tsp. sugar
¼ tsp. ground pepper
2 ½ tbsp. vegetable oil

METHOD

1.Stir fry garlic in the oil over medium heat. Add the shrimps and toss until they are coated with garlic.

2.Season with thin soy sauce, ground pepper, oyster sauce and sugar.

3.Add the scallion and mix well.

4.Serve on the plate with steamed vegetables.