Thai Food Cooking Thai Food Recipe

Most Popular Thai Mangoes

2013-09-25T09:19:00.002-07:00

Most Popular Mangoes Thai

The mango, known as mamuang in Thai, is one of Thailand's premier tropical fruits, and Thailand produces some of the most delicious mangoes in the world.

Thai mangoes can be eat mainly 2 categories are :

1. Green Mangoes : These are those whose fruits are ready to be harvested and consumed when they are still green and have unique nutty taste, with little or no sour taste. They may be mature but not yet softened. Some cultivars may be eaten when they are half – ripe. In fact, the tendency to eat mango at the half – ripe stage is increasing even among foreigners. This group of mangoes is unique to Thailand since none exists in other countries. Important cultivars of this category are : ‘ Reat’ and ‘Nong Saeng’.

2. Ripe Mangoes : These are those whose fruits are ready for harvest – ing when they are fully mature and ready for consumption when they are ripe. The most popular Nam Dok Mai Si Thong Shape : ovate with sharp pointed tip Color : golden yellow skin, deep yellow flesh when ripe Taste : sweet and scented Weight : 280 – 300 g They are sour in taste when still green but turn sweet with characteristic aroma and flovor when ripe. We call Nam Dok Mai Si Thong is the Queen Of Mangoes in Thailand good taste beautiful in shape
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Foi Thong

2013-09-12T02:36:00.000-07:00

Foi Thong Thai Desserts

Ingredients

• Yolks from 10 duck's eggs and 5 hen's eggs
• 3 cups of sugar • 2 cups of water scented with jasmine
• 1 piece of thin white cloth for filtering

Method How to cook

1. Put all the yolk on a piece of thin white cloth, fold it up, and squeeze the cloth to filter the yolk through it. 2. To make syrup, boil sugar in water scented with jasmine in a pot. When all the sugar dissolves, take the water to be filtered before continuing stewing it until bubbles appear all over the surface.
3. Pour the yolk through a narrow funnel which is placed over the pot of syrup so that the yolk will become golden threads in the syrup.
4. Use a long pointed piece of wood to stir the golden threads in the syrup until they become smooth. Then remove them from heat and wrap them around themselves so that they form the shape of a rectangle.

Bua Loi

2013-09-12T02:23:00.000-07:00

Bua Loi Popular Dessert

Bua Loi is a popular dessert in Thailand today. It is loved by people of all classes. That's why it is available in many places, ranging from food stalls on the sidewalk to good restaurants.

Ingredients
• 1 cup of thick coconut cream obtained by grating coconut meat and pressing it for the first time
• 3 cups of glutinous rice flour
• 2 cups of thin coconut cream obtained by pressing grated coconut meat for the second and third times
• 2 cups of sugar
• 1 teaspoon of salt

Method How to cook

1. Mix the flour with water and knead it into a dough.
2. Shape the dough into a number of small balls.
3. Put the balls of dough into boiling water.
4. When the balls float on the surface of the water, spoon them up and put them in cold water before taking them out.
5. Mix 2 cups of thin coconut cream with sugar and salt, and filter it. 6. Place the pot of the mixed coconut cream on a moderate heat. When it is boiling, put the balls in it.
7. When the mixture is boiling again, pour the thick coconut cream into it and remove it from heat immediately without stirring it. It is now ready for serving

Thai Herbs Often Used in Thai Cooking

2013-09-07T08:07:00.002-07:00

Thai Herbs often used in Thai cooking

Many Thai herbs and spices used in Thai cuisine have beneficial medicinal properties.
Chili: "Phrik" in Thai

Chili is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a , carminative and anti flatulence agent, and digestant.
Cumin: "Yi-ra" in Thai

Cumin is a small shrubbery herb, the fruit of which contains a 2-4% volatile oil with a pungent odour, and which is used as a flavouring and condiment. Cumin's therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent.
Garlic: "Kra-thiam" in Thai

Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as a flavouring and condiment in Thai cuisine. The bulbs contain a 0.1-0.36% garlic oil and organic sulfur compounds. Therapeutic uses are as an antimicrobial, diaphoretic, diuretic, expectorant, anti flatulence and cholesterol lowering agents.
Ginger: "Khing" in Thai

Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice. Ginger's rhizomes contain a 1-2% volatile oil. Ginger's therapeutic uses are as a carminative, antinauseant and antiflatulence agent.
Galanga: "Kha" in Thai

Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavouring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.
Hoary Basil: "Maeng-lak" in Thai

Hoary Basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavouring, and containing approximately 0.7% volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.

Kafffir: "Ma-krut" in Thai

The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain a volatile oil. The major therapeutic benefit of the juice is as an appetizer.
Krachai

This erect annual plant with aromatic rhizomes and yellow-brown roots, is used as a flavouring. The rhizomes contain approximately 0.8% volatile oil. The plant has stomach ache relieving and antimicrobial properties, and therapeutic benefits as an antitussive and antiflatulence agent.
Lemon Grass: "Ta-khrai" in Thai

This erect annual plant resembles a coarse gray-green grass. Fresh leaves and grass are used as flavouring. Lemon grass contains a 0.2-0.4 volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, anti flu and antimicrobial agent.
Lime: "Ma-nao" in Thai

Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin , scientifically proven antiinflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, anti flu, stomachic and antiscorbutic properties.
Marsh Mint: "Sa-ra-nae" in Thai

The fresh leaves of this herbaceous plant are used as a flavouring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anesthetic, diaphoretic and digestant properties.
Pepper: "Phrik-Thai" in Thai

Pepper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment, pepper contains a 2-4% volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.
Sacred Basil: "Ka-phrao" in Thai

Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and often times reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5% volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.
Shallot: "Hom,Hom-lek,Hom-daeng"in Thai

Shallots, or small red onions, are annual herbaceous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain a volatile oil, and are used as flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as an antihelmintic, antidiarrhoeal, expectorant, antitussive, diuretic and anti flu agents.
Sweet Basil: "Ho-ra-pha" in Thai

Sweet Basil is an annual herbaceous plant, the fresh leaves of which are either eaten raw or used as a flavouring in Thai cooking. Volatile oil content varies according to different varieties. Therapeutic properties are as carminative, diaphoretic, expectorant, digestant and stomachic agents.
Turmeric: "Kha-min" in Thai

Turmeric is a member of the ginger family, and provides yellow colouring for Thai food. The rhizomes contain a 3-4% volatile oil with unique aromatic characteristics. Turmeric's therapeutic properties manifest as a carminative, antiflatulence and stomachic.
Refer:http://northernthailand.com/cm/recipes/thai-recipes/herb.htm

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Phad Thai Goong

2013-09-06T21:20:00.001-07:00

Phad Thai Goong

Phad Thai is one of the most recognized and appreciated dishes in Thai culinary tradition. The following Thai recipe is a classic interpretation of the dish.
Ingredients
rice noodles 150gr
prawns 5pc
phad thai sauce 1tbsp
red chilli julienne 5gr
bean sprouts 10gr
green chives 10gr
sweer turnip pickle 5gr
shallot slices 5gr
hard white bean curd 10gr
crushed peanuts 1tbsp
coriander leaves 5pc
chicken egg 1pc
lime wedge 1pc
banana flower 1pc
dried shrimp powder 3gr
Method
Heat oil in a frying pan and saut? sweet turnip, shallots and diced hard bean curd. When it turns yellow, add prawns, noodles and some water to soften. Then fry being sure to constantly turn the mixture to avoid sticking.
Add tamarind sauce and continue to saut?. Then add bean sprouts, green chive and mix thoroughly before removing heat and setting aside.
Add oil to a pan and heat. Break egg into pan and let cook. Return the noodle mixture to the pan and mix to together with crushed peanuts.
Spoon the mixture onto a plate and top with a sprinkle of crushed peanuts. Serve with bean sprouts, green chives, banana flower and lime wedge.
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Kang pa moo [Jungle Curry with Pork ]

2012-06-26T05:18:00.001-07:00

Ingredients
- 300 grams pork, cut into well pieces
- 3 tablespoons red curry paste
- 5 eggplants, cut into well pieces
- 20 grams pea eggplant
- 40 grams ginger, thinly sliced
- 50 grams string bean, cut into 1" long
- 10 grams baby peppercorn
- 20 grams baby corn
- 2 cups soup (or water)
- 2 tablespoons fish sauce
- 1/4 teaspoon salt
- 5 kaffir lime leaves
- 2 red chili pepper, sliced diagnally
- 1/2 cup holy basil
- 2 tablespoons cooking oil
Method
1. Heat oil in a wok over medium heat. Add red curry paste and stir until aromatic. Then add pork and stir until nearly done.
2. Add eggplants, pea eggplant, baby peppercorns, gingers, string beans, baby corn and 1 cup of soup. Stir and wait until the soup is boiling.
3. Add 1 cup of soup and season with fish sauce, salt, red chili pepper, and kaffir lime leaves.
4. Wait until boiling again, add holy basil and stir until all ingredients mixed well. Remove from heat.
5. Transfer to a serving bowl. Serve immediately with hot steamed rice.

Larb Muoo

2012-06-17T16:34:00.001-07:00

Ingredients
1 tablespoon toasted rice
1/4 shallot, thinly sliced
1-2 limes
1/2 lbs ground pork
1/4 tablespoon ground dried chili pepper
3 tablespoons fish sauce
5 sprigs cilantro, sliced
3 sprigs spearmint Optional
1 green onion, sliced Optional
Method
1.Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it.
2.For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly.
3.Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.
4.Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.
5.Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.

Nam Prik Pla Too

2012-05-10T02:20:00.000-07:00

This another one of Thai people popular Food.

Ingredient

The mackerel 2.
100 g shallots.
60 grams of garlic head.
100 gm green chilli.
5 tablespoons lemon juice.
3 tablespoons fish sauce.
Palm sugar 2 tbsp.

Method

Wash the fresh fish grilled delve filling out the fire until the onion has cooked at Then the lamb, mackerel come out and set aside.
The onion, garlic and chilli and onion on a fire that brought down the rest. The chili that peeled off.
The onion, garlic and chilli and pound thoroughly prepared. Then put meat into mackerel per pound to combine.
After different. Season with lime juice, fish sauce, sugar, taste as you like. Done.
Served with fresh vegetables. Or cooked as a vegetable, but also the penchant

Pud Pla Muerk [Fried squid]

2012-03-12T00:31:00.001-07:00

Fried squid.

Ingredient

- 250 g squid carapace.
- 1 bell pepper, baby.
- 60 g of boiled bamboo shoots.
- Cayenne pepper 8 yellow beads.
- 3 tablespoons oyster sauce.
- 2 tablespoons sugar.
- 3 tablespoons vegetable oil.
- 1 tablespoon minced garlic.

Preparation Method

1. Clear-headed lamb, shrimp and prawns in shell, but the tail, thencut crosswise into 2 parts.
2. Sprinkle flour on shrimp and wine.
3. The oil container. Add garlic, ginger, pepper and spices. Allit takes about 2 minutes off.
4. Add shrimp and stir thoroughly. The oven takes about 3minutes.

Pud Ped Moo [Stir-fried spicy pork.]

2012-03-11T23:55:00.002-07:00

Ingredients :

- 400 g pork tenderloin.
- 200 g of grated coconut.
- 3-5 kaffir lime leaves, torn.
- Red pepper, cut into 2 tablets around.
- Pepper 3 bunches.
-1.5 tbsp fish sauce.
-Salt 1/4 tsp.
-Sugar 1/2 tbsp.
-1 tablespoon oil.

Preparation Method:

1.Wash pork thoroughly, cut into thin slices 1 inch long.
2. Juice and coconut milk 1 cup coconut.
3. Heat oil in a pan. Add the spices used to cook the onion over medium heat.
Add coconut milk, fried pork into 1/2 cup, about 10 minutes to boil, stir occasionally.
4. When pork is cooked add the remaining coconut milk, fish sauce, season with salt.
Add sugar, kaffir lime leaves. Pepper and stir to combine. Heat untilboiling.
5. Add paprika and stir served.

Panaeng moo

2012-02-28T07:30:00.000-08:00

Panaeng moo

Panaeng Moo is the one that popular with Thai lime leaves, onions and spices to taste. The sweet taste of coconut milk is not difficult to cooking.
Ingredients 400 grams pork, sliced into well pieces 2 tablespoons panaeng curry paste 2 tablespoons vegetable cooking oil 150 gms coconut milk 2 tablespoons palm sugar 2 tablespoons fish sauce 10 basil leaves 1 red chilli, sliced 3 kaffir lime leaves Preparations 1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil. 2. Add pork and season with palm sugar and fish sauce. 3. Wait until cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with hot steamed rice.

Tom Kha Kai [Coconut Chicken Soup]

2012-02-25T00:33:00.000-08:00

Tom Kha Gai coconut chicken soup–is one of the famous Thai recipes , Tom Kha Gai turned out really good and tasted exactly like what it should be: milky, aromatic, sour, salty, and super appetizing The main ingredient of Tom Kha Gai is galangal, or “Tom Kha” in Thai. “Gai” means Chicken. Thai recipes are pretty much variations of the following

Tom Kha Kai coconut chicken soup

Ingredients
3 cans unsweetened coconut milk
1 1/2 cups chicken stock
one 2cm piece of khàa or Thai ginger (or galanga) or substitute Chinese ginger if unavailable
3 stalks tàkhrái (lemon grass), bottom third only, cut into 7cm lengths
1/2kg boneless, skinless chicken breasts, cut into thin strips
3 tbs náam plaa (fish sauce)
2 tbs fresh lime juice
3 Thai chillies, seeds and ribs removed, minced (or 1 1/2 tbs dried red chilli flakes)
1/4 tsp sugar
1/4 tbs chopped fresh coriander leaves

Method:
In large pot, combine the coconut milk, chicken stock, ginger and lemon grass. Bring to boil, reduce heat and simmer for 10 minutes. Add the chicken and simmer until cooked through - about two or three minutes. Discard the ginger and lemongrass. Add the fish sauce, lime juice, chillies and sugar. Sprinkle coriander leaves on top and serve (serves 6)

Yum Woon Sen [Spicy cellophane noodle salad]

2012-02-21T09:04:00.001-08:00

Yum Woon Sen

Ingredients: 120g packet of dry cellophane noodles (woon sên) 1/2 dozen medium size shelled and deveined prawns 1/4 cup (50g) chopped pork (optional) 1 tbs peanut oil 2 cloves of garlic, minced 1/4 cup clear chicken stock 4 tbs freshly squeezed lime juice 3 tbs fish sauce 1/2 tsp sugar two (or three if you like it really hot) green or red Thai chillies, chopped (or substitute 1/2 tsp red chilli flakes) 2 or 3 shallots, sliced into thin half rings 1 green onion, chopped 1 tbs fresh chopped coriander leaves, plus a few whole sprigs for garnish green or red lettuce leaves

Directions: Soak the woon sen in warm (not hot) water for about 20 minutes, and when soft, drain and set aside. In a sauté pan or small wok, fry the chopped garlic in peanut oil till it turns light brown. Remove browned garlic and set aside. Add pork and stir fry for about half a minute, then add stock, lime juice, fish sauce and sugar. Stir fry for another 30 seconds or until the meat is cooked, then toss in prawns. Cook the prawns until they just turn opaque and pink - less than 30 seconds on medium-high heat. Add the noodles, chopped chillies (or chilli flakes), shallots and green onion, and toss over medium-high heat till well mixed and heated. Just before removing from the burner, mix in the reserved browned garlic. Seve on a bed of lettuce leaves with sprigs of coriander as garnish.

Tom Yum Koong

2012-02-20T09:05:00.000-08:00

Tom Yum Koong

Tom Yum Kung is one of the delicious Thai food is popular with Thais and foreigners a lot if anyone has reviewed the Tom Yum Kung and often fond of delicious flavors. Spicy shrimp recipe and how to do the following.

Ingredient
1. 4 Shrimp river 2. Mushroom 100g.3. An early cut grass.4. Galangal, chopped 2 glasses glasses.5. Coriander 1 root root6. Kaffir lime leaves to 3,7. Soup 625 ml.8. Paprika Park 10-15 pound piece different enough.9. Tbsp fish sauce 5,10. Tbsp lemon juice 5,11. Coriander a beginning.
How do

1.Clean and Wash shrimp thoroughly by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Don’t discard it. Then, peel out the legs + intestine underneath, but leave the tails on. Set aside. Wash shrimp thoroughly. Peeled shrimp shell, it separated the shrimp and the shrimp.

2. Boiling water to boil. Add shrimp shells into the boiling pot. Measure is used in volume 625 ml.
3. Be it fried shrimp with a little oil on hold. After the shrimp, cut out the black lines.
4. Boiling broth to boiling add lemon grass, galangal, coriander root.
5. Add mushrooms, kaffir lime leaves, add enough boiling add shrimp to it enough fry shrimp cooked shrimp off.
6. Lap put bowl for serving. Add fish sauce, lemon pepper stir well, sprinkle with coriander.
Looks goodDelicious spicy shrimp seasoned meat tightly. Shrimp do not burn it. Aroma of lemon And pepper.
Tip.Spicy Thai Tom Yum recipe is a genuine What is not add milk to make paste soup can be cooked shrimp shells in boiling water to it. Or roasted shrimp shells before cooking. If you do not like it so much that Tom does not need to bring it to the fried shrimp with oil also. Can separate it without shrimp for shrimp, it is adjacent to the shrimp. With the shrimp and add to it. Lemon juicers can be divided into sections. Then freeze it. Time will only bring out the need to use
This soup is best served really hot!

THAI RESTAURANT AROUND THE WORLD

2012-02-10T23:53:00.000-08:00

Australia

Greenthai
68 Crown St., Wollongong NSW 2500 Australia
www.greenthai.com.au
0242289919

EATHAI RESTAURANT
Shop 9, Beecroft Arcade, Hannah Street, Beecroft, NSW. Australia
02-9484-2240
Thai Culinary
433 Elizabeth Street, Melbourne, VIC Australia
+61393283812
Restaurant Im
Shop 1115, Main Street, Westfield Shopping Centre Helensvale QLD 4212 PO Box 3232 Helensvale TC QLD 4212 Australia
www.imthaifood.com
+617-55800322

Siam Square Thai Restaurant
367 Lansdale Street , Dandenong, VIC3175, Australia
(03)97920191

Thai Culinary
433 Elizabeth Street, Melbourne, VIC Australia
+61393283812Thai & I
64(food court) Shop G4 119 charlotte st. brisbane QLD 40000 Australia
http://www.ourbrisbane.com/food-and-drink/608543.thai-i
(07) 3210 0970
Thai Riffic
109 King st., Newtown, NSW Australia
+612 9517 3066

Thai Thani Restaurant
293 Brunswick Street, Fitzroy, Vic. 3065 Australia
www.thai-thani.com.au
03 94196463

Wi Marn Thai Restaurant
7 Ground fl, Help St. Chatswood, NSW 2067 Australia
http://www.wimarn.com.au/
Tel: 94117351 Mobile: 0401 334 351 Fax: 94131466
Bahrain
Blue Elephant
Manama, Kingdom of Bahrain, P.O.Box 18744 Bahrain
www.blueelephant.com
965 371 6113, 973 17 583 666

Belgium
krobkhun
av. de laeken 4,1090 brussels Belgium
+3224256451
krua thai
brusselestraat 64 Belgium
www.kruathai.be
003216224501

POOJA THAI CUISINE
38 AV. ALBERT 1er 1332 GENVAL, Belgium Belgium
02/654 29 12
Thai food Catering Service
Brussels , Belgium
+32494895702

thaithanee
vlaanderenstraat 79 9000gent Belgium
www.thaithanee.be
3292337337
Canada
Chada Thai
107-2991 Lougheed Hwy, Coquitlam, B.C. V3B 6J6 Canada
www.chadathai.ca
+1 (604) 464-5300

Chang Noi's Thai Cuisine
225 Queenston Street, St.Catharines Canada
www.changnoi.ca
9052286067

Delicious Thai Restaurant
C2, 314-10 ST. NW, Calgary, AB T2N 1V8 Canada
www.delicious-thai.com
14034501996

IyaraThairestaurant
2985 Skaha Lake Road Canada
250-7701981

Khai Thai Cuisine
809 Seymour St. Vacouver BC Canada
www.khaithai.com
1.604.682.7000/1.604.682.7095

Khai Thai To Go
2184 Cornwall Ave. Canada
www.khaithai.com
1.604.677.6767, 1.604.677.2705

Lemongrass Thai Restaurant at Albion Road
847 Albion Rd. Toronto ON Canada
416-744-1368
Lola Thai Cuisine
2070 Yonge St. Canada
www.lolastrips.com
4169320290

Mong-kut Thai
596 Danforth Avenue , Toronto On .M4K1R1 Canada
www.mongkutthai.com
416 463 2667
Siam Dish
1477 Unit 6&7 Lakeshore Rd. Burlington, ON L7S 1B5 Canada
http://www.siamdish.ca
Tel 905.632.2525 ? Fax. 905.631.7999

nakhonthaiexpress
352 preston st, ottawa Canada
www.nkhonthaiexpress.com
1 613 3211101

RuanThai restaurant
#118 4061 200 Street, Langley BC Canada
www.ruanthairestaurant.com
(604)534-2200
Siam Thai cuisine
2-1990 152nd St.white rock, B.C. Canada
604 5382211
spice of life
84 yorkville avenue Canada
www.spiceoflifethai.com
416 960 5433
THAI MEMORY
25 KING WILLIAM STREET HAMILTON ONTARIO Canada
905-296-1077

Thai Plate Restaurant
3434 Bathurst St. Canada
www.thaiplate.ca
416-256-7250

Thai 4 You Restaurant
1675 Bloor St W Canada
www.thai4you.ca
416 533-2221

hai sa-on
351-10th Avenue S.W. Calgary, Alberta T2R 0A5 Canada
http://www.thai-sa-on.com/
Tel: (403) 264-3526 Fax: (403) 264-3526

Thai Valley Grill
Whitemud Crossing, Unit 149, 4211-106 Street, Edmonton, Alberta Canada
www.thaivalleygrill.com
780 413-9556

thaidish restaurant
51 colborne street toronto m5e1e3 Canada
http://www.thaidish.ca
416 366 2722

thidathai
1193 Davie St. (at Bute) Vancover,BC Canada
http://www.thidathairestaurant.com/
6046995388

Cambodia

Intouch Restaurant
Corner of Pub Street Siem Reap (Angkor Wat) Cambodia
+855 63 96 50 06

Thai Thai Restaurant
E1-E2 Sivatha Rd., Mondul 2 Village, Svay Dangkum Commune Cambodia
+855 12 766475
China
Golden elephant thai restaurant
no.338 Zizhong road,Xintian di shanghai China
861-53838338
Thai House
No.518, Jia Shan Road, Shanghai ( Near Jian Guo Xi Road & Zhao Jia Bang Road) China
www.thaihouse-sh.th.gs
51699217

THAI HOUSE RESTAURANT SINCE 2006
512 jiashan lu by jian guo xi lu & zhao jia bang lu China
www.thaihousechina.com
00862164315607
Denmark

Orchid Thai Restaurant
Søndergade 13 b, 9900 Frederikshavn Denmark
www.orchidthai.dk
+45 98428899

Egypt
Blue House Thai
Masbat, Dahab, South Sinai Egypt
+20167977846
Estonia

Villa Thai
Vilmsi 6, Tallinn 10126 Estonia
http://www.villathai.ee/
(+372) 641 93 47

Finland
BANTHAI RESTAURANT
KORTESUONKATU 26 40700 JYVÄSKYLÄ FINLAND Finland
WWW.BANTHAI.FI
(358)014-3100069

Thai garden
Matkailijantie 2 FI-21100 Naantali Finland
http://www.naantalispa.fi/
+358 (2)244550 Fax +358 2 44 55 621

France
A La Table de Nouk
8-10 Rue Leopold Bellan, 75002 Paris France
http://www.restaurant-thai-nouk.com
0140 26 85 16
FAMAÏ THAI SUSHI
8-10 RUE ABL HOVELACQUE 75013 PARIS France
famai thai sushi @orans.fr
01.43.31.89.96
famai maket japonais&thai
10 RUE ABEL HOVELAQUE 75013 PARIS France
0145357464
PHO 27
27 Bd. de la Villette 75010 Paris France
(33)1.42.01.29.20/ Fax : (33)1.40.18.40.92

Germany
Chai-Yo Thai Restaurant
Hoenebacher str.16a 36289 Friedewald Germany
http://chai-yo.de/
0049-6674-9180708

Chang Noi
Kapuzinerstr. 23 Germany
http://www.Chang-Noi.de
+49-89-53868740 +49-89-74689125

Koh Chang Thai Restaurant
Bahnhof strasse.29 Traunstein Germany
0861-9099644

papaya thairestaurant
bahnhof str.29 hasselroth Germany
0049-60559069063

Nattha-Thai-Restaurant
Bahnhof 1b-73447 Aalen Germany
07361-62895
Nakhon Sawan
kieler Str. 31 Hohenwestedt Germany
04871/761878
Phuket Thai Restaurant and Cocktail Lounge ( Siam )
Steungasse 1,69117 Heidelberg Germany
http://heiphuket.multiply.com
(0049) 06221-652-4003 , (0049) 01609-597-3125

POCHANA THAI RESTAURANT
LANGENSTRASSE 14 Germany
www.pochana.de
+49 421 323484 FAX +49 421 326848
Sabai Sabai Thai Cuisine
berliner platz 1, 61476 Kronberg im Taunus Germany
http://www.sabai-kronberg.com/
49 6173 974 888

SEE MORE THAI RESTURANTS

KHA MUN KAI [BOILED CHICKEN AND RICE]

2011-03-01T00:13:00.000-08:00

KHA MUN KAI [BOILED CHICKEN AND RICE

Ingredients
-1 whole chicken (~450 grams)
-5 cups jasmine rice (or long grain rice)
-5 cloves of garlic, peeled and crushed
-3 pieces of ginger, peeled and crushed
-1 tablespoon of salt
-coriander leaves (for garnishing)

Ingredients for Thai Chicken Rice dipping sauce

-1/2 cup yellow bean sauce
-1/2 cup soy sauce
-1/4 cup dark soy sauce
-1/2 cup palm sugar
-1/4 cup chopped fresh ginger
-1/4 cup chopped garlic
-6 chopped fresh Thai chile peppers

Method:
1. Boiling water in a large pot (put water just cover the chicken), also add 1 tablespoon of salt
2. Wait until chicken is cooked, skimming the top for scum and excess fat.
3. Remove the chicken from the pot and cut into well pieces.
4. In a rice cooker, add 5 cups of rice (rinse if necessary). Then add chicken stock to cover the 5 cup mark. Add in the garlic and ginger, then turn on the switch to cook. Wait until the rice is cooked.
5. While waiting for the rice, prepare the dipping sauce by mixing the soy sauce, dark soy sauce, yellow bean sauce, sugar, garlic, ginger and chile together. Stir until mixed well and transfer to a small serving cup.
6. Serve rice with chicken pieces, dipping sauce, and fresh cucumber (sliced thinly). Garnish with coriander leaves on top before serving.

Curry Soup with Beef or Chicken ( Kang Mas Sa Mon )

2011-02-28T23:59:00.000-08:00

Ingredients
- 400 grams beef or chicken, cut into well pieces
- 1/2 cup coconut milk
- 2 tablespoons sugar
- 1/2 tablespoon salt
-1 cup potato, peel and cut into big chunks
-1 tablespoon masaman curry paste
-1 tablespoon tamarind
-1 cinnamon stick l
-1/4 cup cashew
-2 pinches cardamom
-2 leaves bay leaf

Method:
1. Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes).
2. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.
3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.
4. Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.

STIR-FRIED BEEF OYSTER SAUCE ( Pad Nuaer Num Mun Hoy )

2011-02-28T23:41:00.000-08:00

Ingredients
- 350 grams beef meat , sliced
- 200 grams of chinese kale, cut into 1" long
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
- 1 red chili, cut diagnally
- 5 spring onions, cut into 1" long
- 1 tablespoon sugar
- 3 tablespoons oyster sauce
- 1 tablespoon cooking wine
- 1 tablespoon cornstarch
- carrot and other fresh vegetables (optional)
- cooking oil

Method:

1. In a medium size bowl, add beef, garlic, soy sauce, sugar and cornstarch. Stir until mixed well and let marinated for 30 minutes.
2. Heat oil in a wok over medium heat. Add marinated beef and stir fry until nearly cooked. Then add chinese kale, chili, spring onions, cooking wine and oyster sauce. Stir fry until all ingredients mixed well and the meat cooked thoroughly.
3. Transfer to a serving dish (over fried chinese kale). Serve immediately with hot steamed rice.

Roast Pork Spices ( Moo Sa Teh )

2011-02-24T03:38:00.000-08:00

Ingredients
- 600 grams chicken or Pork breast
- 3 slices galangal
- 1/2 tablespoon lemon grass, finely chopped
- 1 tablespoon salt
- 1/2 teaspoon roasted coriander seeds powder
- 1/2 teaspoon roasted cumin seeds powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon curry powder
- 7 garlic cloves
- 1 cup coconut milk
- 1 1/2 tablespoons vegetables oil
- 2 tablespoons palm sugar
- 1 pack wooden skewers

Method:

1. Slice the chicken breast finely, width approximately 1".
2. Pound together all ingredients, until mixed well. Then pour the blended ingredients into the coconut milk.
3. Add the chicken slices and marinate for 90-120 minutes.
4. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling.
5. Grill the chicken slices over medium heat and apply the sauce to the chicken while turning over.
6. When cooked through, serve with Satay peanut sauce and cucumber relish.

Fried Giner and Chicken ( Pad King Khai)

2011-02-24T02:35:00.000-08:00

FRIED GINGER AND CHICKEN ( Pad Khing )

Ingredients
- 400 grams chicken, cut into well pieces
- 1 tablespoon minced garlic
- 1 cup fresh mushrooms, sliced
- 1/2 cup red peppers, cut diagnally
- 3 tablespoons finly sliced ginger
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons oyster Sauce
- 1 teaspoon sugar
- 1/4 cup chopped onion
- 2 spring onions, cut into 1" long
- coriander leaves (for garnishing)
- cooking oil

Method:

1. Heat oil in a wok. Add garlic and stir fry until golden.
2. Add chicken and stir fry until nearly cooked, then add fish sauce, soy sauce and oyster sauce and stir until it begins to bubble.
3. Add the rest of the ingredients and stir fry until the chicken is done.
4. Transfer to a serving dish and garnish with coriander leaves. Server immediately with hot steamed rice.

FRIED GARLIC PRAWNS ( Koong Kaa Tiam )

2011-02-24T02:12:00.001-08:00

Ingredients

- 400 grams of Cleaned Prawns
- 1 tablespoon minced coriander root
- 3 cloves garlic, crushed
- 2 1/2 teaspoons fish sauce
- 1/2 teaspoon ground pepper
- 2 teaspoons brown sugar
- 2 tablespoons oil for frying

Method:
1. Mix together, garlic, fish sauce, sugar, pepper, coriander root and cleaned prawn, then leave to marinate for 15-25 minutes.
2. Heat oil in a wok over medium heat. Add prawns and their marinade, then stir-fry for 2-4 minutes or until the color turns to white. (Tip : to get the best taste of prawns, it must not be over cooked.)
3. Transfer to a serving dish. Garnish with sliced tomatoes and cucumber, then serve immediately

Fried chicken with basil leaves [Pad-Grapau-Gai]

2011-02-19T13:21:00.000-08:00

Ingredients
1. Chicken meat 1/2 kilogram
2. Small birs shit chilis 45 pieces
3. Brandy 1 1/2 tablespoons
4. Garlic 2 tablespoons
5. Yellow chili 8 peices
6. Basil leaves 2 cups
7. Vegetable oil
8. Fish sauce 4 tablespoons
9. Sugar 1 tablespoon

Directions

1. Grind chili with garlic just coarsely.
2. Heat oil into the skillet just to heat, add prepared chili, stir-fry until aromatic. Add chicken meat and stir-fry until well combined.
3. Season with fish sauce, suger, and brandy and until cooked. Add yellow chili, basil leaves and stir-fry well. Remove and serve while warm.

Som Tum (Papaya Salad)

2011-02-19T13:09:00.000-08:00

Som Tum

Ingredients
1. Green papaya chopped, sliced 1 cup
2. Fresh bird chili 3-8 pieces
3. Plump tomato cut into half 2 pieces
4. Green Beans cut into 1' length 1 pieces
5. Garlic (small cloves) 1 teaspoon
6. Dried shrimp 1 tablespoon
7. Peanut roasted, peeled 1 tablespoons
8. Fish sauce 1 tablespoon
9. Lemon juice 2 tablespoons
10. Plam sugar 3 teaspoons

Directions
1. Crush slightly chilies and garlic.
2. Add green beans, plump tomato, and peanut and crush them until well mixed.
3. Taste by plam sugar, lemon juice, fish sauce.
4. Add papaya, dried shrimp and crush them until well mixed. Remove to the plate for serve. Sprinkle with peanut.
5. Serve along with fresh vegetables such as cabbage, Beans Chinese water spinach

Sea Food Spicy Soup [potak]

2011-02-19T13:01:00.000-08:00

Ingredients

1. Spider crab, shelled out, cut into pieces 1 piece
2. Squid cut into oval shape or sliced 1/2 cup
3. Sea Mussel, shelled 6 pieces
4. Shrimp, peeled, deveined 7 pieces
5. Sea bass, cut into well pieces 1/2 cup
6. Lemon grass beaten slightly, 2 inches length cut 2 pieces
7. Basil leaves 1/2 cup
8. Kaffir lime leaves, picked, torn coarsely 5 leaves
9. Bird-shit chili beaten coarsely 15 pieces
10. Galanga cut into oval shape 8 pieces
11. Lemon juice 3-5 tablespoons
12. Fish sauce 3-5 tablespoons
13. Pure water 4 cups

Directions

1. Heat soup into pot over medium heat, add galanga, kaffir lime leaves, lemon grass, and heat until boiling.
2. Add spider crab, sea bass, mussels, squid, and shrimp. Wait until heat again not stir.
3. Season with lemon juice, fish sauce, bird-shit chili. Place basil leave and remove to serv immediately

Kluay Buat Chee

2010-12-14T06:11:00.001-08:00

Banana in Coconut Milk (Kluay Buat Chee)

INGREDIENTS:
10     ripe bananas
1/2 cup coconut cream
3 cups coconut milk
1 cup   sugar
1 tsp   salt

PREPARATION:
1. Peel the bananas, cut each in half lengthwise, then cut across to get 4 pieces.

2. Pour the coconut milk into a pot and cook over medium heat until it boils.

3. Add the bananas, and cook until soft then add sugar and salt.

4. After sugar has completely dissolved, pour in the coconut cream, then remove from the heat.

5. Serve the warm bananas in a dessert bowl.