How to cook Thai food?

Pu pad pong gari(Crab stir fried with yellow curry powder)

2013-10-18T08:47:00.003-07:00

Pu pad pong gari(Crab stir fried with yellow curry powder)

Ingredients

- 1 kg fresh whole crab, about 5 medium sized crabs
- oil for stir frying
- 2 tablespoons ginger, minced
- 3 tablespoons yellow curry powder
- 1/4 cup yellow bean sauce
- 3 eggs, beaten
- 1 handful chinese celery, chopped
- 1 handful green onion, chopped

Method

1. Prepare the crab by removing the carapace (main shell). Cut the crabs into quarters.

2. In a wok, fry the yellow curry powder until fragrant. Add the yellow bean sauce and heat. Add the eggs and cook slightly. Add the Chinese celery, green onion and ginger. When the eggs are almost cooked but still wet, add the crab, cover and continue to cook until the crab is done, about 5 minutes. You may need to add a slight amount of water to prevent scorching and induce steaming.

3. When the crab in cooked, lay out the contents of the wok on a platter and serve.

If you have trouble method to cooking this book is a good for direction:

Khai Jiao Moo Sap (Thai egg omelette with ground pork)

2012-07-05T08:47:00.001-07:00

Khai Jiao Moo Sap (Thai egg omelette with ground pork)

Ingredients

2/4 cup ground pork or chicken or shrimp

3 eggs

2 tsp soy sauce

1 tsp white pepper or black pepper

a few cilantro, chopped

3-4 tbsp vegetable oil

Method

1. Crack eggs and mix it in with ground pork, soy sauce, pepper, and cilantro. Whip with fork till the egg becomes foamy.

2. Heat oil in a non-stick pan over medium heat. Ensure that oil is really hot. You may test with a few drop of egg into the pan. The egg should be sizzling and turn brown very quickly. Once the oil is hot, pour the egg into the pan. Spread the liquid egg over the pan and leave it undisturbed (about 1 minute or so). Flip the egg when you notice browning along the edges (see picture). Try to flip the egg without breaking it into pieces. This may not be easy and require practice and the right spatula so don’t worry if you break it, just be sure that they are cooked through. The egg should be brown on both sides. You may press the egg with spatula to ensure even cooking

Tip: The trick is to ensure that there is sufficient oil on the pan and that oil is really hot. As you can see from the above picture. You will notice that the egg is almost floating on top of oil.

If you have trouble method to cooking this book is a good for direction:

Pad Thai

2012-07-03T08:04:00.002-07:00

Pad Thai

Ingredients

2 egg

4 teaspoons fish sauce

3 cloves minced garlic

1/2 teaspoon ground dried chili pepper

ground pepper

1/2 lime

1 minced shallot

3 tablespoon sugar

2 tablespoon tamarind paste

1/2 package Thai rice noodles

1/3 cup extra firm tofu

2 tablespoon vegetable oil

1/2-1/4 lb shrimp Optional

1/2 banana flower Optional

1-1/3 cup bean sprouts Optional

1-1/2 cup Chinese chives Optional

2 tablespoons peanuts Optional

1 tablespoon preserved turnip Optional

Method

Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. Getting the noodles just right is the trickiest part of making Pad Thai. Check out Tips and Substitutions for in depth explanations. By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy. Julienne tofu and cut into 1/2 inch long matchsticks. When cut, the super firm tofu/pressed tofu should have a mozzarella cheese consistency. You can fry the tofu separately until golden brown and hard, or you can fry with other ingredients below. Cut the Chinese chives into 1/2 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. The peanuts can be toasted in the pan without oil as well. Add shallot, preserved turnip, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled.
Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with the banana flower slice, a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more chili pepper or sugar at the table.

If you have trouble method to cooking this book is a good for direction:

Moo Tod Kratiem Prik Thai (Thai Pork With Garlic & Pepper)

2012-07-02T07:08:00.001-07:00

Moo Tod Kratiem Prik Thai (Thai Pork With Garlic & Pepper)

Ingredients

1. Boneless pork chops (Sliced into 1/8-inch thick strips) or 1 lb pork loin (Sliced into 1/8-inch thick strips)

2. Garlic (finely chopped) 2 tablespoons

3. Coriander root (finely chopped) 5 g.

4. White pepper 1 Teaspoon

5. Salt ½ Teaspoon

6. Cooking oil (for deep frying)

7.3-4 Green lettuce leaves (for garnish)

Method

1. Grind the garlic and coriander root in a mortar or blender. If using blender, add just enough oil to aid in the grinding.

2. Spread the garlic and coriander root mixture together with salt and ground white pepper over the pork and marinate them about 2 hours at room temperature or overnight in the refrigerator.

3. In a wok, heat oil on a high heat.

4. Deep-fry the pork about 5 minutes until they are cooked or become golden brown.

5. Place the pork over lettuce leaves on a plate and serve with rice.

If you have trouble method to cooking this book is a good for direction:

Pad Ka Pao (FRIED CHICKEN WITH BASIL LEAVES)

2012-07-02T06:45:00.004-07:00

Pad Ka Pao (FRIED CHICKEN WITH BASIL LEAVES)

Ingredients

1. Chicken thighs, cut into bite-size pieces 350 g.

2. Cloves garlic, finely chopped 3 g.

3. Onion sliced 5 g.

4. Vegetable oil 2 tablespoons

5. Black soy sauce 3 teaspoons

6. Fish sauce 2 tablespoons

7. Fresh holy basil 1 cup.

8.Chillies, chopped and pounded coarsely

* Dash of ground white pepper

Note : You can add more vegetables such as carrot, string bean, mushroom, baby corn as extra ingredients.

Method

1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.

2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.

3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.

If you have trouble method to cooking this book is a good for direction:

Kang Keaw Wan Kai (Green Curry with Chicken)

2012-06-30T02:18:00.001-07:00

Kang Keaw Wan Kai (Green Curry with Chicken)

Ingredients

1. Chicken Mince                        300 g.
2. Green Curry Paste                  50   g.
3. Coconut Milk                          400 ml
4. Fish Sauce                             2 Tablespoons
5. Salt                                       1 Teaspoon
6. Sugar                                    2 Teaspoons
7. Small Green Aubergine           50 g.
8. Basil                                     5 g.
9. Chilles                                    2
10. Kaffir (Citrus) Leaves          2

Method

1. Put a medium sized pan on the heat, add the coconut milk and cook for 1 minute.
2. Add the green curry to the pan and stir it untill mixed, bring to the boil.
3. When the curry is boiling, add the chicken mince using a teaspoon. The aim is to make round ball shaped mince balls.
4. Cook for 10 minutes until the chicken is thoroughly cooked.
5. Add the fish sauce, salt, sugar, red chillis, aubergines, citrus leaves, basil (basically all the other ingredients) and stir it for a few seconds over the heat to warm them through.
6. Turn the heat off and serve it warm with hot rice or rice noodle.

If you have trouble method to cooking this book is a good for direction:

Tomyumkung (Thai hot and sour prawn’s soup)

2012-06-30T01:32:00.000-07:00

Tomyumkung (Thai hot and sour prawn’s soup)

- Ingredients

Shelled prawns 3 g.
Clear broth 3 cups
Lemon grass, cut 1 inch pieces, lightly pounded 1 stalk
Kaffir lime leaves, torn 3 g.
Coriander roots 3 g.
Tomatoes (small) 5 g.
Canned mushrooms 1/2 cup
Fish sauce 4 tablespoons
Lime juice 4 tablespoons
Coriander leaves 1 tablespoon
Toasted chili paste, fried 2 tablespoons
Small chilies, lightly pounded 5 g.

- Method

1. Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots. Cover the pot until it begins to boil.

2. Add the tomatoes, mushroom and fish sauce and leave to cook. Add he prawns, wait for the broth to boil, remove the pot from the heat.

3. Put chili paste and lime juice into a bowl, spoon stir until mixed well, then add the small chilies.

4. Pour the Tom Yum soup into the bowl and stir gently until well blended. At this point, if required adds additional spices to taste. Sprinkle the coriander leaves and serve while hot.

Note: If you have trouble finding fresh lemongrass, kafir lime or coriander roots this powder is a good substitute:

Note: If you have trouble method to cooking this books are a good for direction.