Thailand Food Recipes.

Thai Food: Tom Yam Goong

2013-02-22T20:33:00.000-08:00

Tom Yam Goong or Thai Hot and Sour Prawn Soup.

This soup combines all the exotic flavours of Thai aromatic herbs such as lemongrass, chillies, ginza and coriander. You can make it as spicy as you like. You can also try adding some chilli jam in for a different version of this soup.

Ingredients for Tom Yam Goong

300	g	raw prawns (washed, peeled and deveined. Keep the peelings)
750	ml	water or chicken stock
6	clv	garlic (crushed )
6		shallots (sliced )
2		lemongrass (lower 1/3 only, slices diagonally into 2cm (1 inch) pieces.)
10	sli	ginza (thin slices, skin removed )
200	oz	straw mushrooms (cut in half )
2		tomatoes (each one cut into 8 pieces )
20		green chillies (small, cut in ½ lengthways)
45	ml	fish sauce
5		kaffir lime leaves (torn into pieces discarding the stem)
30	ml	lime juice
10	g	coriander (coarsely chopped)

How to make Tom Yam Goong

Put the heads and peelings of the prawns in a pan with the water and bring to the boil.
Remove the prawn peelings from the pan and bring the stock back to the boil.
Add the garlic, shallots, lemongrass and ginza and bring to the boil. Then add the mushrooms and tomatoes and bring back to the boil .
Add the chillies and fish sauce followed by the kaffir lime leaves.
Cook gently for 2 minutes, add the prawns and cook until they turn opaque (about 1 minutes).
Turn off the heat and stir in the lime juice. Serve garnished with the coriander.

Notes

This can also be made using chicken, pork, fish, mixed seafood or tofu instead of prawns. If you use chicken or pork, the meat should be added before the mushrooms.
If you do not want it to be too spicy, use chilli paste instead of fresh chillies. The soup can be richer by adding ¼ cup of milk before serving. Tom Yam uses ingredients such as ginza, lemongrass and kaffir lime leaves which are not meant to be eaten. If you want you can put these ingredients into a muslin bag which cooking and remove them before serving.

Website Refer : http://www.thaicookeryschool.com/

Jungle Curry with Pork (Gaeng Pah Muu)

2011-03-17T01:58:00.000-07:00

Jungle Curry with Pork (Gaeng Pah Muu :แกงป่าหมู).

Put the oil in a wok and fry the curry paste for 1-2 minutes.

Ingredients for Jungle Curry with Pork

300	g	pork (shoulder or fillet - thinly sliced)
4	T	oil
4	T	red curry paste
1		big eggplant (cut into 1cm (½ inch) pieces)
1⁄4	c	small eggplants
1⁄2	c	lesser ginger (sliced into thin strips)
2		long beans (cut into 2cm (1 inch) pieces)
1⁄4	c	green peppercorns (young)
2		baby corn (each cut into 3 pieces)
2	c	chicken stock (or water)
2	T	fish sauce
1⁄4	t	salt
5		kaffir lime leaves (stems removed)
1		big, red chilli (sliced)
1⁄2	c	holy basil

How to make Jungle Curry with Pork

Put the oil in a wok and fry the curry paste for 1-2 minutes. Add the pork and stir-fry for about 2 minutes until the outside turns white.

Add all the eggplants, lesser ginger, long beans, peppercorns, baby corn and half the chicken stock.

Bring to the boil and simmer for 2 minutes, stirring continuously.
Then add the rest of the chicken stock and bring back to the boil.
Add the fish sauce and salt, followed by the kaffir lime leaves and the big, red chilli. Bring to the boil once again and add the holy basil leaves.
Turn off the heat and serve.

Thank you : http://www.thaicookeryschool.com

Fried Big Noodles with Sweet Soy Sauce: Phad Siewe

2011-03-10T04:09:00.000-08:00

Fried Big Noodles with Sweet Soy Sauce or Phad Siewe.

This dish is quite dry but is excellent for people who like stir fried noodles as the full taste and texture of the noodles really comes through.

Ingredients for Fried Big Noodles with Sweet Soy Sauce

400	g	fresh big noodles (or dried noodles, soaked in water for about 10-15 minutes before being used)
200	g	pork (thinly sliced)
90	ml	oil
6	clv	garlic (crushed)
250	g	chinese leaves (roughly chopped (or cauliflower, carrot or mushroom))
4		eggs (beaten)
		Sauce
45	ml	oyster sauce
15	ml	sweet soy sauce
30	ml	light soy sauce
10	g	sugar
1	t	black pepper (ground)

How to make Fried Big Noodles with Sweet Soy Sauce

Put 60mls ( ¼ cup) oil into a wok and fry the garlic until it turns golden brown.
Add the pork and cook until it is tender (2 minutes).
Add the noodles and fry until they are soft (about 2-3 minutes).
Then add the Chinese leaves and cook briefly until they are slightly soft.
Add the sauce ingredients and stir to combine.

Move the stir-fry mixture to one side of the wok and add the remaining oil.
Add the beaten egg and fry for 1 minute and then combine with the rest of the noodle mixture.
Serve along as Laad nah.

Thank you : http://www.thaicookeryschool.com

Clear Soup with Minced Pork: Tom Jued

2011-03-10T04:02:00.000-08:00

Clear Soup with Minced Pork or Tom Jued.

This is one of the few Thai soups that are not spicy. It is good to eat as an accompaniment to spicy salads and curries to counter balance the spiciness.

Ingredients for Clear Soup with Minced Pork

150	g	minced pork
20	g	coriander root (finely chopped)
1	pn	salt
750	ml	chicken stock (or water)
120	g	chinese cabbage
120	g	soft tofu (cut into 8 pieces)
50	g	glass noodles (soak in water for 10 minutes and then cut into 8cm (3 inch) pieces)
45	ml	light soy sauce
1⁄2	t	black pepper (ground)
10	g	chinese celery (chopped)
2		spring onions (chopped)

How to make Clear Soup with Minced Pork

Mix the pork, coriander root , garlic and salt together. Separate the mixture into about 15 meatballs.

Boil the stock and add the meat balls and boil until they are cooked (about 2 minutes).
Then add the Chinese cabbage and tofu and simmer for 2 minutes.
Add the glass noodles, soy sauce and black pepper.
Turn off the heat and serve garnished with Chinese celery and spring onions.

Thank you : http://www.thaicookeryschool.com

Papaya Salad: Som Tam

2011-03-07T18:55:00.000-08:00

Papaya Salad: Som Tam.

This salad is very popular with both Thais and foreigners. Unripe, green papaya is becoming more widely available abroad now so there is every chance that you will be able to reproduce this at home. Thais like to eat it with sticky rice and barbecued chicken.

Ingredients for Papaya Salad

200	g	green papaya (peeled and grated into thin strips (cucumber, carrot or melon can be substituted)
3	clv	garlic
10		green chillies (small)
2		long beans (cut into 2cm (1 inch) pieces)
5	g	dried shrimps
30	ml	fish sauce
30	ml	lime juice
10	g	palm sugar
15	ml	anchovy sauce (optional)
1		tomato (cut in half and sliced)
30	g	peanuts (roasted)

How to make Papaya Salad

Put the garlic, chillies and long beans into a mortar and pound roughly.
Add the papaya and pound again to bruise the ingredients.
Then add the dried shrimps, fish sauce, lime juice and palm sugar and stir together using the pestle and a spoon until the palm sugar has melted.
Add the anchovy sauce and tomatoes and pound to combine.
Then add the peanuts and mix together.
Serve with sticky rice.

Thank you : http://www.thaicookeryschool.com

Roast Duck with Red Curry: Gaeng Phed Ped Yang

2011-03-07T18:47:00.000-08:00

Roast Duck with Red Curry: Gaeng Phed Ped Yang.

This version of red curry is very popular in my restaurant as it makes a change to the normal curries. It is quite rich due to the duck but pineapple is added to counter this richness. If you are used to eating Thai curries I think you will definitely enjoy this as it is a good variation.

Ingredients for Roast Duck with Red Curry

240	g	roast duck (thinly sliced)
100	g	red curry paste
250	ml	thick coconut milk (keep 30mls (2 tablespoons) set aside to use as a garnish )
250	ml	thin coconut milk
3		kaffir lime leaves (2 torn into pieces discarding the stem and 1 shredded)
40	g	green peppercorns, young,
4		egg plants, big (cut into 1cm (1/2 inch) pieces)
50	g	egg plants, small
150	g	pineapple (cut into bite-sized pieces)
6		cherry tomatoes
10		grapes
30	g	sweet basil leaves (keep some for garnish)
1		red chilli, big (sliced (keep some for garnish))
		Sauce
30	ml	fish sauce
30	ml	soy sauce
10	g	sugar
20	g	palm sugar

How to make Roast Duck with Red Curry

Put the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out.
Then add the red curry paste and fry for 1-2 minutes.
Once the paste is cooked add the thin coconut milk and when it is boiling, add the kaffir lime leaves, young, green peppercorns, big egg plants, small egg plants, pineapple and cherry tomatoes and simmer for 3 minutes.
Then add the grapes, sweet basil leaves, big, red chilli, sauce ingredients and duck and simmer for another 3 minutes.
Then turn off the heat and serve garnished with the remaining basil leaves, big, red chilli and thick coconut milk.

Thank you : http://www.thaicookeryschool.com

Grilled Long Eggplant Salad: Yam Makua Yaaw

2011-03-07T01:10:00.000-08:00

Grilled Long Eggplant Salad: Yam Makua Yaaw.

Grill the eggplant until the skin is black and charred.

Ingredients for Grilled Long Eggplant Salad

1		long, green eggplant (also called Japanese eggplant)
1⁄2	c	water (or stock)
100	g	pork (minced)
4		tiger prawns (peeled and deveined)
2	T	fish sauce
2	T	lime juice
1	t	sugar
5		bird’s eye chillies (thinly sliced)
1	T	dried shrimps
4		shallots (thinly sliced)
2	T	cashew (or peanuts – roasted and crushed)
		a small handful of mint leaves (keep some for garnish)
		a small handful of coriander leaves (keep some for garnish)
1		egg (hard boiled, peeled and cut into quarters)
5		stems of lemon (or sweet basil)

How to make Grilled Long Eggplant Salad

Grill the eggplant until the skin is black and charred. Leave to cool for a few minutes and then remove the skin.
Cut the flesh into 2 inch long pieces. Arrange on a serving plate.
Put the stock into a wok over a medium heat and once it is boiling, add the minced pork. Stir for about 2 minutes and then add the prawns.
Cook for 1 minute and turn off the heat. Remove the pork, prawns and stock from the wok and put into a mixing bowl.
Add the fish sauce, limejuice, sugar and chillies. Stir to combine and then add the dried shrimp, shallots, cashew nuts, mint leaves and coriander leaves. Mix together.
Put the mixture on top of the grilled eggplants.
Arrange the egg round the outside of the dish and garnish with the remaining mint leaves and coriander leaves.
Serve with the lemon or sweet basil.

Website Refer : http://www.thaicookeryschool.com

Spicy Beef Salad: Yam Neua

2011-03-02T23:23:00.000-08:00

Spicy Beef Salad or Yam Neua

Put the fish sauce, limejuice, chillies, palm sugar and sugar into a bowl and mix together.

Ingredients for Spicy Beef Salad

250	g	beef (medium rare roasted or grilled, thinly sliced)
3	T	fish sauce
3	T	lime juice
25		green and red bird's eye chillies (finely chopped)
1⁄2	t	palm sugar
1⁄2	t	sugar
5		shallots (thinly sliced)
3⁄4	c	cucumber (cut in ½ lengthways and thinly sliced)
1		tomato (cut in ½ remove the seeds and thinly slice lengthways)
1⁄2	c	chinese celery (roughly chopped)
2		spring onions (thinly sliced)
		a small handful of coriander leaves

How to make Spicy Beef Salad

Put the fish sauce, limejuice, chillies, palm sugar and sugar into a bowl and mix together.
Add the beef and stir well so that the beef is well covered in the sauce.

Add the shallots and mix together. Then add the cucumber and the tomato and mix again.
Finally add the Chinese celery, spring onions and coriander leaves.

Mix together and serve immediately.

Website Refer : http://www.thaicookeryschool.com

Chicken with Cashew Nuts: Gai Pat Met Ma-muang

2011-03-02T20:12:00.000-08:00

Chicken with Cashew Nuts or Gai Pat Met Ma-muang.

This is a dish that is Chinese in origin but is now very popular with Thais too. Personally, I love cashew nuts and think that this dish tastes wonderful. It is one of the most popular dishes in my restaurant too and is very easy to make.

Ingredients for Chicken with Cashew Nuts

300	g	chicken breast (thinly sliced)
120	g	cashew nuts (deep-fried, if you have raw cashew nuts then fry them in 250mls (1 cup, 8 fl oz) oil, over a low heat until the cashew nuts are brown. Drain)
45	ml	oil
8	clv	garlic (crushed )
2		small onions (sliced)
125	ml	chicken stock (or water)
4		spring onions (sliced)
2		red chillies, big (sliced)
15	ml	wine (or 5mls whisky)
		Sauce
30	ml	oyster sauce
15	ml	soy sauce
15	ml	fish sauce
20	g	palm sugar

How to make Chicken with Cashew Nuts

Put the oil into a wok and add the garlic and when it starts to turn brown add the chicken and onions and stir-fry until the chicken is tender (about 3 minutes).
Add the stock and sauce ingredients and stir-fry to combine. Then add the cashew nuts, spring onions and chillies cook briefly.
Add the wine or whisky and turn off the heat and serve.

Website Refer : http://www.thaicookeryschool.com

Tom Kha Gai: Chicken in Coconut Milk Soup

2011-03-02T02:05:00.000-08:00

Tom Kha Gai or Chicken in Coconut Milk Soup.

This soup is one of the most well known soups in Thailand. It has a creamy consistency and has a lovely lemony flavour to it. It is not as spicy as the hot and sour prawn soup but you can add extra chillies if you want. If you do not want to make the soup so rich and creamy then you can use equal quantities of thick and thin coconut milk.

Ingredients for Tom Kha Gai

300	g	chicken breast ( sliced)
500	ml	thick coconut milk
250	ml	thin coconut milk
5	sli	thin ginza (cut in half)
2		lemongrass (lower 1/3 only, sliced into 2 cm (1 inch) pieces)
4		shallots ( sliced)
10		chillies (small, cut in ½ lengthways)
200	g	straw mushrooms (cut in half)
45	ml	fish sauce
3		kaffir lime leaves (torn into pieces discarding the stem)
30	ml	lime juice
10	g	coriander leaves ( chopped)
2		spring onions (sliced - optional)

How to make Tom Kha Gai

Put the thick and thin coconut milk into a wok on a high heat. Add the ginza, lemongrass, shallots, chillies and mushrooms and bring to the boil. Simmer for about 3-5 minutes and add the chicken and stir. Then add the fish sauce and kaffir lime leaves and bring back to the boil. Add half the coriander leaves and turn off the heat. Stir in the lime juice. Serve garnished with the remaining coriander leaves and spring onions.

Website Refer : http://www.thaicookeryschool.com/

Tord Man Plaa: Thai Style Fish Cakes

2011-03-02T01:49:00.000-08:00

Tord Man Plaa or Thai style fish cake.

This is one of the most famous starters. Once they have been deep-fried and left to cool they can be frozen so you can make this dish in big batches. Let them unfreeze when you want to use them and put them in a warm oven or microwave to heat through. They are very good for parties. They can also be made using chicken, pork, prawns or crab.

Ingredients for Tord Man Plaa

500	ml	oil
		fish cakes
500	g	any white fish fillets (minced)
130	g	red curry paste
60	ml	fish sauce
1		egg ( beaten)
80	g	tapioca flour
10	g	baking powder
20	g	palm sugar
10		kaffir lime leaves ( thinly sliced discarding the stem )
8		long beans (thinly sliced)
		Sauce
90	ml	water
60	g	sugar
15	ml	rice vinegar
5	g	chilli powder
30	g	roasted peanuts (chopped)
10	g	coriander (chopped)
30	g	cucumber ( thinly sliced)

How to make Tord Man Plaa

To make the dipping sauce, put the water, sugar and vinegar into a pan and dissolve the sugar over a low heat. Once the sugar has dissolved and boil for 2 minutes.
Turn off the heat and add the chilli powder, peanuts and cucumber. Leave to cool and serve garnished with the coriander.

Mix all the ingredients for the fish cakes together in a bowl until they are thoroughly combined Make the fish cake mixture into small, flat cakes about 5cm (2 ½ inches) in diameter.
Put the oil into a wok and when it is hot add the fish cakes.
Fry them until they start to turn golden brown (about 2-3 minutes). Then take them out and put them on kitchen paper to drain.
It is best to fry the above quantity in about 5-6 batches.

Serve the fish cakes while they are still hot with the dipping sauce.

Website Refer : http://www.thaicookeryschool.com/

Thai Food: Gaeng Som Plaa Chon

2011-03-02T01:26:00.000-08:00

Gaeng Som Plaa Chon or Tamarind Flavoured Soup with Fish

put all the ingredients for the paste into a mortar and pound using a pestle for about 10 minutes until the paste is smooth.

Ingredients for Gaeng Som Plaa Chon

300	g	fish fillets (thinly sliced)
3	c	chicken stock (or water)
2	T	palm sugar
4	T	fish sauce
1	c	carrot (sliced)
2		long beans (chopped in 1 inch pieces)
1⁄2	c	white radish root (sliced)
3⁄4	c	tamarind juice
2	c	water mimosa (or white Chinese cabbage - cut into bite-sized pieces)
		paste
3	T	shallots (chopped)
2	T	garlic (chopped)
1	t	shrimp paste
6		big, red dried chillies (seeds removed and soaked in water for at least 10 minutes and then finely chopped)
2	T	lesser ginger (peeled and chopped)
3	T	dried shrimp (ground)

How to make Gaeng Som Plaa Chon

Put all the ingredients for the paste into a mortar and pound using a pestle for about 10 minutes until the paste is smooth. All the ingredients for the paste can also be put into a blender and liquidised. If the paste is too dry to liquidise then you may need to add a bit of water.

Put the paste into a pan along with the stock and bring to the boil. When it is boiling, add the palm sugar and stir gently. Add the fish sauce, followed by the carrot, long beans and white radish root and simmer for 5 minutes.

Add the tamarind juice and stir. Then add the fish and cook for 5 minutes. Put the water mimosa into a serving bowl and pour the soup over the top. Serve.

Website Refer : http://www.thaicookeryschool.com/

Gaeng Kheo Wan Gai: Green Curry with Chicken

2011-02-27T17:40:00.000-08:00

Gaeng Kheo Wan Gai or Green Curry with Chicken.

This is one of the most popular dishes that we teach. Ready-made versions are now widely available in supermarkets but nothing can beat our home-made green curry and it is a wonderful dinner party dish. You can make the sauce as thick and creamy as you like. This curry is one of the most spicy.

Ingredients for Gaeng Kheo Wan Gai

300	g	chicken breast (thinly sliced)
250	ml	thick coconut milk (keep 30mls, (2 tablespoons) set aside to use as a garnish )
250	ml	thin coconut milk
100	g	green curry paste
3		egg plants (big, cut into 1cm ( ½ inch) pieces )
40	g	palm sugar (optional)
30	ml	fish sauce
2		kaffir lime leaves (torn into pieces discarding the stem)
30	g	sweet basil leaves
1		red chilli (big, sliced)

How to make Gaeng Kheo Wan Gai

Put the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out.
Add the green curry paste and fry until the aroma is released (about 1-2 minutes).
Add the chicken and cook until the outside of the chicken turns white.
Then add the thin coconut milk and when it is boiling add the big and small egg plants.
Simmer until the egg plants are slightly soft (about 4 minutes).
Then add the palm sugar along the edge of the wok so that it melts easily and add the fish sauce, kaffir lime leaves and half of the basil leaves.

Turn off the heat and serve garnished with the red chillies, the remaining basil leaves and remaining thick coconut milk.

Website Refer : http://www.thaicookeryschool.com/

Pad Thai: Thai Fried Noodles

2011-02-23T23:02:00.000-08:00

Pad Thai or Thai Fried Noodles.

This is now very well known and is one of the dishes that foreigners love to eat when they come to Thailand. Everybody has a different version of this and this is mine. It can also be made using fresh prawns instead of dried shrimps.

Ingredients for Pad Thai

300	g	fresh rice noodles (or dried noodles, soaked in water for about 10-15 minutes))
45	ml	oil
5	g	garlic (chopped)
5	g	dried shrimps
80	g	tofu (chopped into small pieces)
90	ml	chicken stock (or water)
2		eggs (beaten)
45	g	roasted peanuts (chopped)
20	g	chives (cut into 2cm (1 inch) pieces)
60	g	bean sprouts
2		limes (cut into wedges)
		fresh vegetables (bean sprouts, cabbage and chives)
		Sauce
30	g	sugar
45	ml	fish sauce
15	ml	soy sauce
30	ml	tamarind juice

How to make Pad Thai

Put the oil into a wok and fry the garlic, dried shrimps and tofu until the garlic turns golden brown, Add the rice noodles followed by chicken stock and stir-fry until the noodles are soft (about 2 minutes). Turn the heat down and add the sauce ingredients and mix well to combine.

Add the eggs and stir-fry until the eggs are cooked and well combined with the noodles.
Add the peanuts and chives. Stir-fry to combine and then add the bean sprouts and stir together.
Turn off the heat and serve garnished with the lime wedges and fresh vegetables.

Website Refer : http://www.thaicookeryschool.com/

Thai Food:Master Chef - Sompon Nabnian

2011-02-22T20:24:00.000-08:00

Sompon Nabnian

Sompon Nabnian was born on 24^th January, 1968 in Phayao, a province in the north of Thailand. His village was in the countryside and he was born in the kitchen while his mother was busy preparing the sticky rice for breakfast. His father was a butcher so there was always a lot of cooking going on around him. He had many jobs as a young boy including working in the rice fields, looking after buffalo and working in a tobacco factory. But whenever Sompon had the chance he would be in the kitchen helping with the cooking.

At the age of 11 he decided to become a novice monk as it was the only way he could get an education. Whilst still a novice he moved to Chiang Mai and ended up in Wat Phra Sing. After 9 years in the temple he had completed his education and also learnt to speak English. He did not want to become a monk so he left the temple and became a guide. As a guide he took tourists on treks which involved, amongst other things, cooking 3 meals a day in the jungle.
Sompon lived in England where he could get first hand experience of cooking Thai food abroad. He realised how widely available most Thai ingredients are and what foreign ingredients can be used to substitute Thai ones.
When he returned to Chiang Mai he studied Thai cooking and in 1993 he opened the Chiang Mai Thai Cookery School, the first cooking school in Chiang Mai.
Ever since then he has devoted his time to teaching Thai cooking and the school has gone from strength to strength. Despite running the best cooking school in Chiang Mai, Sompon is always concerned with quality and is continually improving and adding to his courses.
Sompon's latest cooking project has been up-grading the recipe book that accompanies the courses as well as making it into full colour. He is also publishing his own cook book 'A Passion for Thai Cooking'.

Website Refer : http://www.thaicookeryschool.com/

Welcome to Thailand Food Recipes

2011-02-22T20:20:00.000-08:00

Sawasdee! Welcome to Thailand Food Recipes Blog. If you want learn and make thai food. You can learn in this website. I created this blog to tell stories about Thailand food. Story presented from the Thai Cooking, by a chef Sompon Nabnian in Chiang Mai, Thailand. I want to tell how to cook Thailand food. How to cook a delicious flavor. Please keep track of things about Thailand food with me.

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2011-01-01T21:38:00.000-08:00

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