Thai Food Recipes Cooking Thai Food Menu Spicy Herb Tom yum.

Vegetarian Mushroom Lemongrass Soup : Thai food

2008-06-24T00:32:00.000+07:00

Vegetarian Mushroom Lemongrass Soup, or Tom Yum is a vegetarian version of Thailand’s most popular soup. Tom Yum is very spicy and sour, and usually served scalding hot in a hotpot with a fire underneath. There are many different variations… This one is a clear vegetarian version with mushrooms and tomato.

Ingredients

3 cups water
1 lemongrass stalk, cut into 4" pieces and smashed
4-6 whole (double) torn lime leaves
3 slices galangal (about 1/2 teaspoon)
1/2 cube shittake flavor knorr buillon cubes
3-20 small thai chilies, to taste
2 cups mixed mushrooms (straw mushrooms, enoki mushrooms, black mushrooms, oyster mushrooms, wood ear mushrooms, etc.)
1 tomato, cut into 8 pieces lengthwise
2 tablespoons white soy sauce1 teaspoon white sugar
3 tablespoons lime juice
1-2 stems coriander

Directions Vegetarian Mushroom Lemongrass Soup

Add the water to a sauce pan. Crush the lemongrass and cilantro root in a stone mortar & pestle or with the butt of a knife, then add them to the water. Tear the lime leaves to release flavor, and throw them in too along with the galangal.
Turn on your heat to medium high, and bring to a boil. Boil your herbs for about 5 minutes or so, to release the flavors. The color of the water should be a light green when you’re finished.
Add the mushrooms, chilies and knorr cube. Boil for 2-3 more minutes, until mushrooms are soft.
Add the sliced tomato, and cook until soft, probably less than a minute.
Turn off the heat. Add your soy sauce, sugar, and at the very end the lime juice. Taste to make sure the flavor is right… It should be very sour & spicy. You may need to add more lime juice depending on how sour your limes are.
Transfer to a bowl and garnish with cilantro.

from : realthairecipes.com

Squid Salad (Yum)- Seafood Recipe

2008-05-23T10:51:00.002+07:00

Ingredients : Seafood Recipe

1 lb Fresh Squids.
1 T Fresh Ginger Root, Julienne.
1 T Lemongrass, Sliced Fine.
2 T Onion, Chopped.
3 T Lime or Lemon Juice.
3 T Fish Sauce.
1 T Scallions, Chopped.
1 T Cilantro, Chopped.
1/2 c Mint Leaves.
10 Crushed Hot Chili Peppers.

Preparation : Salad

Clean and wash the fresh squids, removing all inner matters and skin.
Cut through the side so that the meat is in a single “sheet”.
Cut the meat into strips about 3/4″ to 1″wide and 2″ long. If desired, slash one side in a close criss-cross patterns, and the strip will curl into a roll upon cooking.
Place the squid pieces into a wire strainer with long handle.
Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook.
For very fresh squid, cook until the meat had turned opaque and heated through.
For frozen, or “not so fresh” squid, it is advisable to cook a little longer.
Lift the squid out of the boiling water and let drain in the strainer.
Place the well drained squid meat into a bowl and add Fish Sauce and lime or lemon juice.
Adjust tastes by adding more of either ingredients.
The tastes should be tangy sour with sufficient salty tastes.
Add lemongrass,Ginger roots (very finely julienne), and chopped onions, and mix well.(Optionally, you may add dry ground hot chilli pepper to taste).
Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.

Translated by Padej Gajajiva from a Thai cookbook, “Thai Cuisine” by Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun. from : recipesource

Peanut Butter Chicken Skewers Recipe

2008-05-20T10:51:00.001+07:00

Ingredients:

1/2 cup creamy peanut butter
1/2 cup water
1/4 cup soy sauce
4 garlic cloves, minced
3 tablespoons lemon juice
2 tablespoons brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves
2 cups shredded red cabbage
Sliced green onion tops

Preparation : Peanut Butter Chicken Skewers

In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of the sauce.
Slice chicken lengthwise into 1-in. strips; thread onto skewers (if using bamboo skewers, soak them in water for at least 20 minutes).
Grill, uncovered, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce.
Continue turning and basting for 4-6 minutes or until juices run clear. Place cabbage on a serving plate; top with chicken.
Sprinkle with onion tops. Serve with reserved sauce.

From : cdkitchen.com

Shrimp and spinach curry

2008-05-15T11:02:00.002+07:00

Ingredient :

a 14-ounce can unsweetened oconut milk , chilled
1 1/2 to 2 teaspoons Thai green or red curry paste
1 pound medium shrimp (about 24), shelled and, if desired, deveined
2 tablespoons naam pla (Fish Sauce)
2 carrots, sliced thin crosswise
1 red bell pepper, sliced thin
3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves
washed well and spun dry
3 tablespoons chopped fresh coriander
cooked rice as an accompaniment

Preparation : Thai shrimp and spinach curry

Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly.
Add the curry paste and cook the mixture, whisking, for 1 minute.
Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.
Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through.
Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes. Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute.
Sprinkle the dish with the coriander and serve it with the rice.

from : epicurious.com

Chicken stir-fry with spicy peanut sauce

2008-05-12T10:43:00.003+07:00

Ingredients

2 whole chicken breasts, skinned, boned & cut into bite-size pieces
1/2 c. peanut butter
1/2 c. water
2 tbsp. soy sauce
1 tbsp. brown sugar
2 tbsp. peanut or vegetable oil
2 or 3 cloves garlic, minced
1/2 tsp. crushed red pepper
3 to 4 c. sliced broccoli or spinach

Preparation : Thai Chicken stir-fry with spicy peanut sauce

In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside.
In a wok or large skillet, heat oil over high heat.
Add garlic and pepper; stir-fry 30 seconds.
Add chicken, stir-fry until firm and white, about 5 minutes.
Add broccoli or spinach, stir-fry until bright green, about 3 minutes.
Stir in peanut butter mixture.
Cook, stirring constantly until sauce is smooth, about 3 minutes.
Serves 4.

from : cooks.com

Thai Basil Chicken Recipe

2008-05-10T08:33:00.003+07:00

Ingredients

1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 TBS peanut or olive oil
4 tiny green or red Asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 TBS fish sauce

Preparation : Thai Basil Chicken

Put chicken breasts in freezer until firm but not frozen solid.
Cut chicken into tiny slivers.
Heat up wok, add oil, and stir-fry garlic and green onions until tender but not brown, about 1-2 minutes.
Add chili peppers and cook, stirring, about 1 minute more.
Add chicken and stir-fry until cooked through.
Stir in basil and fish sauce, mixing thoroughly.
Serve over rice, if desired.

From : chinatownconnection

Coconut pad thai - The popular Thai dish

2008-05-08T22:22:00.002+07:00

Ingredients:

Almond-chile Sauce
1/2 cup raw almond butter
2 tablespoons fresh lemon juice
2 tablespoons pure maple syrup
1 tablespoon soy sauce
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 tablespoon minced serrano chile with seeds
1 to 2 tablespoons water

Tamarind vinaigrette

1/2 7-ounce block tamarind with seeds
2 tablespoons pure maple syrup
2 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
2 teaspoons minced peeled fresh ginger

Pad thai Ingredients :

1 cup (packed) very thinly sliced Napa cabbage
1/2 cup chopped fresh cilantro
1 teaspoon fresh lime juice
2 large young Thai coconuts (also called white coconuts), outside husk cut away, cracked open with hammer, drained
1 1/2 cups matchstick-size strips peeled carrots (from 2 large)
1 cup matchstick-size strips red bell pepper
1 cup mung bean sprouts
1/2 cup matchstick-size strips seeded English hothouse cucumber
1/4 cup slivered fresh basil
Fresh cilantro sprigs

Preparation

For almond-chile sauce:
Combine all ingredients except water in blender or processor. Puree until smooth. Thin with water by tablespoonfuls, as desired. Season sauce to taste with salt and pepper.

For tamarind vinaigrette:

Combine tamarind and enough hot water to cover in medium bowl. Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour.
Using slotted spoon, transfer tamarind pulp to sieve set over bowl. Press pulp through sieve, leaving seeds behind. Measure 6 tablespoons pulp into medium bowl (discard remaining pulp).
Whisk in remaining 4 ingredients. Season with salt and pepper.

For Pad thai:

Combine cabbage, cilantro, and lime juice in small bowl; toss to coat. Sprinkle with salt and let stand 30 minutes.
Using small heavy knife, pry large pieces of soft coconut meat out of shells. Slice coconut very thinly into 2- to 3-inch-long strips.
Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl. Toss with just enough almond-chile sauce to coat lightly.
Arrange 1/4 of cabbage mixture on each of 4 plates. Top with coconut and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs.

Source : epicuriousBon Appétit | chef Roxanne Klein

Spicy Red Panang Curry Shrimp Recipe

2008-05-06T23:09:00.004+07:00

Cook a medium spicy Thai shrimp panang curry in minutes.
from :brightcove.tv

Vegetarian Tofu Satay

2008-05-04T15:04:00.002+07:00

Ingredients

7 ounces smoked tofu (cut into bite size)
1 garlic clove (crushed)
2 tsp sesame oil
3 tbsp light soy sauce
8 to 12 bay leaves
1 yellow bell pepper (cut into squares)
1 red bell pepper (cut into squares)
oil for brushing
about 8 to 12 satay or bamboo sticks

Ingredients for Satay Sauce

2 scallions (chopped fine)

2 garlic cloves (crushed)

a few drops of hot chili sauce (optional - omit if you don't like heat)

1 tsp sugar

2 tbsp light soy sauce

3 tbsp crunchy peanut butter

To prepare: Thai vegetarian tofu satay

Place cut tofu cubes into a large bowl
Add sesame oil, light soy sauce and crushed garlic
Mix well, cover then set aside for at least 20 mins
In another bowl, add all the ingredients for peanut sauce
Mix together well with a spoon (see note below)
Drain the tofu from the marinade and thread the cubes
Alternate the tofu cubes between the bay leaves, yellow and red bell pepper squares
Brush satay with oil and cook over hot grill till they become slightly brown and crisp
Serve with the peanut sauce

Source: thai tofusatay

Thai Ping - Boonton, New Jersey

2008-04-09T00:18:00.003+07:00

Name: Thai Ping
Address: 811 Main Street SEE MAP
City/State/Zip: Boonton, NJ 07005
Country: USA
Hours Of Operation:
Phone: (973)335-9541

Thai Ping is proud to present its authentic Thai food to the people of Boonton, New Jersey and all travelers who seek fine dining.
"The Best Thai Food in New Jersey!" -As Recommended By the Star-Ledger with 3 1/2 Stars
We are originally from the Poy Laung Thai Cuisine located on 210 Thompson Street in New York City. It is the Best In Town Recommended By N.Y.'s Frommer's Survey 1988.

Source : thai-food.com Tag : Thai food Restaurant in US Thai cuisine Thai Restaurant New York

Lahb Gai Thai salad dish

2008-04-09T00:07:00.003+07:00

Lahb Gai is Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.

salad Ingredients:

2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce

4 tablespoons lemon juice

1 cup grounded roasted-rice (see below)

1-teaspoon green pepper (sliced)

Ground dry red chili

How to Prepare :

Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce , and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)
Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.

Source : thai-food.com

Stir Fried Mixed Vegetables

2008-04-09T00:00:00.003+07:00

Ingredients

1 1/2 cup cabbage cut bite size
1/4 cup ear mushroom thinly sliced
6 broccoli, cut bite size
1/2 cup bean sprouts, clipped both ends
10 snow pea, ends clipped
2 teaspoons chopped garlic
10 carrot, sliced across
4 tablespoons cooking oil
2 asparagus, cut to 1-in lengths
1 tablespoon dark Soya sauce

3 mushroom, halved

2 tablespoons light Soya sauce

1/2 cup green and red bell chilli, slices lengthways

1 pinch ground pepper

4 baby corn, medium size

How to prepare Thai food : Stir Fried Mixed Vegetables

Fly the garlic for a little while in the oil and add the cabbage, broccoli, snow peas, carrot, asparagus, mushroom, chillies, baby corn, and ear mushrooms and sauté'. Add dark Soya sauce, light Soya sauce and bean sprouts and stir fry until mixed well. Spoon up onto platter and sprinkle with ground pepper.

Source :sawadee.com Tag: Stir Fried thai food recipes Vegetables food

Green Papaya Salad

2008-04-08T23:47:00.003+07:00

1 1/2 tablespoons palm sugar
3/4 lime
2 cups green papaya, shredded
6 green beans
1 clove garlic
1 1/2 tablespoons fish sauce
1 tablespoon dried shrimp
2 chili peppers
5 cherry tomatoes
2 tablespoons peanuts,Optional toasted

How to prepare Papaya Salad

Many Asian supermarkets have shredded green papaya and that is what I use. However, if you can only find whole green papaya, the papaya can be peeled and shreded using a regular cheese grater with medium to large sized holes. When you get closer to the center, you will see the white immature seeds inside. Stop and move onto another part of the papaya. Discard any seeds that got into your bowl.

In Thailand, green papaya salad is made using a clay mortar, wooden pestle and a spatula. Smash a clove of garlic first. Then add green beans and halved cherry tomatoes. Pound a few times just to bruise the beans and get the juice out of the tomatoes. Add chili peppers and crush them just enough to release the hotness, unless you like your salad really hot. Add the green papaya, dried shrimp, toasted peanuts, fish sauce, lime juice and palm sugar. Use the pestle to push the mixture up in the mortar and the spatula to push it down so that the mixture is mixed well.

However, if you do not have a big enough mortar you can crush garlic, tomatoes, green beans. Set them aside in a large bowl. Add dried shrimp, fish sauce, lime juice and palm sugar to the bowl. Add green papaya and mix well. Serve with sticky rice and a sliver of cabbage,green beans and Thai basil.

Source : Thai table Tag : papaya salad thai food recipes

Thai Food Festival at Chiang Mai

2008-03-08T16:04:00.003+07:00

When : Mar 13th
Restaurant : Café 99 Details

From March 13th – 23rd, 2008, Café 99 at The Regent will introduce to its guests a special Thai Food Festival, presented by three guest chefs from Chiang Mai Culinary Institute in Thailand. The food festival will showcase more than 30 kinds of most flavourful Thai cuisine, including renowned Tom Yum Goong and Pad Thai. The special quality of Thai cuisine are the combination of spices and herbs, that will all be imported from Thailand for this promotion at Café 99. The master chef Mr. Prayoon has gained his Thai cooking experience for over 30 years both inside the country and aboard.
Lunch buffet: RMB 180 per person. 12:00am to 2:30pm.
Dinner buffet: RMB 220 per person. 6:30pm to 10:00pm. All above prices are subject to 15% service charge.

Restaurant Reservation: 010 8522 1789 Address: 99 Jinbao Street, Dongcheng District www.TheRegentExperience.com

Source : cityweekend.com.cn Tag: thai food festival

Easter in Eastern Europe

2008-03-08T15:57:00.000+07:00

Easter in Eastern Europe

Easter's the most important festival throughout Eastern Europe, and food preparations begin in earnest during the week running up to Easter, known as Passion Week. An enormous range of pastries, cakes and biscuits are enjoyed during the Easter celebrations.

Easter Saturday - a basket of food, known as the blessing basket, may be taken to the priest to be blessed. Only at that stage will people believe that Lent truly is over. This beautifully decorated basket is crammed full with symbolic foods such as a figurine of a lamb made from sugar (as a symbol of Christ, the Lamb of God), decorated coloured eggs (to represent resurrection), bread and salt (for prosperity and health - the bread represents hard work, the salt protects from rotting), meats and sausages (for bounty and fertility), and horseradish (which stands for the bitterness of Christ’s suffering).

Easter Sunday - families break their Lenten fast by sharing a blessed egg, which is cut into small pieces and eaten in complete silence, after which everybody tucks into an elaborate feast. This may include roast ham, roast veal, suckling pig, boiled pork, roast turkey or goose, kielbasa (sausages), pancakes, stuffed cabbage, cwikla (beetroot and horseradish relish), hrudka (sweet Easter 'cheese' made from eggs), decorated coloured eggs, and krupnik (honey vodka). A lamb sculpted from butter, white sugar or pastry forms an important centrepiece. In Poland, people enjoy a special Easter soup made with smoked sausages, horseradish and hard-boiled eggs, using a stock traditionally made from soaking together oatmeal and rye bread in water (although modern recipes use vinegar).

Easter Monday - in Poland any leftovers are turned into bigos, or hunters' stew. In Hungary, a meatloaf made from pork, ham, spices and bread is the preferred dish.

Other Eastern European Easter treats

An enormous range of pastries, cakes and biscuits are also consumed. The most famous is the Russian/Slovenian paskha (often spelled 'pashka') - a rich pyramid-shaped cheesecake with raisins, inscribed with the letters XB, which stand for the saying meaning 'Christ has risen', and the Polish sernik,a cheesecake made with mild lubelski cheese.

Also popular is kulich, a tall saffron loaf, and babka, a sweet yeasted cake. A huge variety of Easter biscuits, flavoured with oranges, lemons, almonds, walnuts, figs, dates, raisins, poppy seeds and candied fruit are also eaten. There's also a strong tradition of painting eggs in different colours - a precursor to 'painting' eggs with chocolate in modern times

Source : bbc.co.uk Tag : Easter in Eastern Europe Easter

Easter Buffet at The Peninsula Bangkok

2008-03-08T15:43:00.004+07:00

Easter heralds rebirth and new beginnings, and so what better way to celebrate this joyous season than in one of Bangkok’s most dazzling surroundings by the Chao Phraya River, accompanied by friends and family.

River Cafe & Terrace

Come with your family and indulge in a fabulous Easter Buffet Brunch offering an array of over 60 types of international favourites, ranging from seafood to salads and appetisers, Asian and Western specialties to barbecue, with desserts including tempting chocolate variations.

The Lobby

Enjoy an extravagant Easter Afternoon Tea Buffet featuring creative Easter chocolate rabbits, eggs and a selection of traditional Peninsula Afternoon Tea menus, with live music and views of the Chao Phraya River.

Children can join in an Easter egg hunt as part of the celebrations, and also enjoy performances by a clown, magician, face painter and balloon artist. They will also take home a souvenir basket filled with chocolate eggs and a chocolate rabbit.

The Peninsula Boutique Café at Siam Paragon

From 15-23 March 2008, you can enjoy a range of colourful chocolate eggs, rabbits and other Easter goodies in a garden setting, created by the hotel’s innovative culinary team showcasing their artistic skills to echo the spirit of Easter.

International Buffet Brunch

Restaurant: River Cafe & Terrace
Time : 11:00 am – 3:00 pm
Price : Baht 1,800 per person including unlimited fresh juices

Easter Afternoon Tea Buffet

Restaurant : The Lobby
Time : 2:00 pm – 6:00 pm
Price : Baht 980 per person

Easter Goodies Restaurant

Restaurant : The Peninsula Boutique (Garden Level) and The Peninsula Boutique and Café at Siam Paragon
Time : 7:30 am – 8:00 pm and 10:00 am – 8:00 pm
Price : from Baht 290

Note:

Prices are subject to 10% service charge and applicable government tax, with a 50% discount on buffet rates for children under 12 years of age.

For more information, please contact the Food and Beverage Department at (66-2) 861 2888 extension 6402 or e-mail us at dining.pbk@peninsula.com.

Source : at-bangkok.com Tag: Bangkok Travel Bangkok Restaurant Easter Menu Easter Buffet

Thai cooking in Chiang Mai

2008-03-08T14:51:00.001+07:00

Thai cooking in Chiang Mai

A Lot Of Thai Cooking School
+66 53-800724.
A family run home cooking class. Teach by the owner for every class. Welcome for vegetarian and any kind of food restriction. Courses included Market tour and provides a recipe book from which you can cook by yourself at a later date.

Baan Thai Cookery School
11 Ratchadamnoen Road, Soi 5, near Thapae Gate, +66 53-357339 / +66-16714120
. Courses include a cook book and market tour. Have full day or evening classes.

Chiang Mai Kitchen Cooking School
+66-97002099.
Just 20 minutes from downtown Chiang Mai, and offers a fresh approach to Thai cooking instruction. The organic herb and vegetable garden supplements ingredients are purchased at the morning market. Before and/or after your day in the kitchen, stay overnight in their charming, traditional Thai bamboo house.

Chiang Mai Thai Cookery School
at 1-3 Moon Muang Road
+66 53-206388 (fax: +66 53-206387).
Offers 1/2/3/4/5-day courses. Recommended by Lonely Planet, Let's Go, Rough Guide, Frommer's and Stefan Loose guide books.

Gap's School Of Thai Culinary Art Has its office at Gap's House
3 Rajadamnern Soi 4 +66 53-270143 .
High standards, proper organisation, your own stove, 1 teacher per 5 students.

Kao Hom Cooking School
+66 53-862967.

Siam Rice Thai Cookery School
+66 53-329091.
Friendly and knowledgeable staff provides an extensive course on local and traditional recipes. The course includes a market tour and provides you with the recipes that the dishes that you create.

Smart Cook Thai Cookery School
21 Moonmuang Road, Soi 5.
+66 53-418309. Market tour, cook book. Accommodates vegetarian cooking. Small classes and fun staff. Highly recommended.

Sompet Cookery School
56 Patan Road, +66 53-214897.
Learn to cook the way Thai people do - at home. Visit their riverside home and learn to cook traditional Thai food. They have courses every day, morning and afternoon. A recipe book with colour photographs will be provided of each dish to suggest the many ways to prepare and serve Thai food.

Carving lessons
+66 53-285056.
Learn how to carve on fruit and vegetable, with pictures and notes to take away and refer to later at home.

Source : wikitravel.org Tag : Thai cooking in Chiang Mai Thai Cooking School Cooking School

Super Seafood Red Curry Recipe

2008-03-08T14:48:00.004+07:00

An obvious favorite for seafood lovers, the red curry with a seafood medley is a spicy delight. CurrySimple red curry sauce is made in Thailand with fresh, natural ingredients (coconut milk, red chilli, galangal, lemongrass, shallot, garlic, etc). For best results, use Jumbo Prawn Shrimp, Jumbo Sea Scallops and Lobster this this red curry recipe.

Super Seafood Red Curry - Serves 2, ready in fifteen minutes

Curry Recipe Ingredients:

Shrimp, Jumbo Sea Scallops, Squid, Mussels - Lobster if available (4oz each)
1/2 chopped red pepper
1/2 chopped green pepper
10-15 fresh basil leaves
1 cup CurrySimple Gourmet Red Curry sauce

Prepartion : Super Seafood Red Curry Recipe

Heat pan to medium-high heat
Stir-fry seafood - 5 minutes
Add chopped green/red peppers and basil leaves - 2 minutes
Add 1 cup of CurrySimple Gourmet Red Curry sauce in the veggie stir-fry pan.
Turn heat down to medium temperature and let the sauce heat up to serving temperature - 2 minutes
Serve with white, brown or jasmine rice on the side.

Tip: To increase the level of spice, just add crushed red pepper.
Note: Leftover curry sauce should be stored in an air tight container (Tupperware) and may be refrigerated for 3-4 days or frozen for as long as a year. CurrySimple Thai curry sauces are made with fresh, natural ingredients in Thailand. They do not contain preservatives or msg.

Source : currysimple.com Tag : currysimple Massaman Curry thai Curry Red Curry sauce

Spicy Sweet Blast Curry Chicken Recipe

2008-03-08T14:47:00.004+07:00

Author : currysimple.com

The Spicy Sweet Blast recipe is an idea from Warren Rojas of Northern Virginia Magazine in the article "CurrySimple = Flashy Thai in a Snap". It is a combination of the spicy Green Curry sauce and sweeter Massaman Curry sauce.The combination of flavors will keep your taste buds guessing and your stomach wanting more and more.

for Serving 2

Ingredients : Spicy Sweet Blast Curry Chicken Recipe

14 oz boneless chicken breast chopped into bite size pieces

1/2 cup CurrySimple Green Curry Sauce

1/2 cup CurrySimple Massaman Curry Sauce

1/2 cup sliced zucchini

1/2 cup sliced mushrooms

10 stalks of asparagus tips

1/2 cup sliced red peppers

15 basil leaves

Preparetion :Spicy Sweet Blast Curry Chicken Recipe

Heat pan to medium/high heat

Add sliced chicken breast and begin to cook - 2 min

When the chicken is about 70% cooked, add the veggies

Let the veggies cook for 1 min to be crisp or 2 to be a little soft

Add the Green Curry Sauce and Massaman Curry Sauce to the veggies and chicken

Turn down the heat and let the sauce cook with the chicken and veggies for about 2 minutes

Serve with jasmine or brown rice

Tip: To increase the level of spice, just add crushed red pepper.

Note: Leftover green and massaman curry sauce should be stored in an air tight container (Tupperware) and may be refrigerated for 3-4 days or frozen for as long as a year. CurrySimple Thai curry sauces are made with fresh, natural ingredients in Thailand. They do not contain preservatives or msg.

Source : currysimple.com Tag: currysimple Massaman Curry Spicy Curry Curry Chicken Recipe Curry Simple Thai

Food Festival in Phuket

2008-03-08T14:44:00.002+07:00

Phuket Food Festival

Date Mar 19-28, 2008, 4:30 pm - 11:00 pm at Saphan Hin, Phuket Town

The 11th Phuket Food Festival will be organized at Saphan Hin. Don't miss a local cooking contest on March 19 at 6.30pm. Find a great variety of local food every day - fresh seafood, a demonstration of local delicacies, sales of OTOP products, cultural and contemporary performances and more.

Easter Buffet @ Wine Connection Chalong

Date Mar 22, 2008, 6:30 pm - 11:00 pm at Wine Connection Chalong

A Super Easter Buffet with Carved Leg of Lamb and many more dishes, such as Parma Ham, Coppa, etc, are awaiting you - along with a Live Band and Fireworks. THB 650+ per person.

Phuket Vegetarian Festival

Date Sep 29- Oct 7, 2008

This festival is an annual event held during the ninth lunar month of the Chinese calendar, which normally falls in late September or early October. Though the origins of the festival are unclear, it celebrates the Chinese community's belief that a strict diet of 'vegetables only' will purify mind and body and constitute merit-making.

Sacred rituals are performed at all Chinese temples in Phuket. The processions from each temple show spectacles of strict vegetarians, known as devotees, ostensibly possessed by gods, piercing their tongues, cheeks and other parts of the anatomy with sharp implements. The devotees apparently feel no pain and show no sign of real injury.

Sourcr : phuketgazette.net Tag: Phuket Food Festival Easter Buffet Phuket Vegetarian Festival Thai food Festival

ISAN FOOD FESTIVAL 2008

2008-03-08T14:41:00.000+07:00

March 7 – 16, 2008 at Khon Kaen, Thailand

THAI CUISINE MASTERCLASS WEEKEND : March 8 & 9, 2008 At the Sofitel Raja Orchid hotel

Travel to Khon Kaen Thailand in March 2008 for the inaugural Isan Food Festival and its culinary masterclass. Festival dates are 7-16 March 2008. The Thai Cuisine Masterclass Weekend is set for March 8 and 9 at the Sofitel Raja Orchid hotel.

Thailand's remote Northeast Isan region is renowned for some of the kingdom's tastiest cooking. Not only that, the area hosts the finest examples of ancient Khmer temples to be seen outside of Cambodia, and the country's most intricate silk weaving.

Bordered by Laos to the East and Cambodia to its south, Isan's capital city of Khon Kaen lies some 450 km from Bangkok, and today is a major regional development centre and university city of 200,000.

Isan is alive with the flavours of neighbouring Laos, Cambodia, and Vietnam, and the region's cuisine is some of the best on offer in the Thai kingdom. Bangkok foodies have long clamoured to Isan eateries in their capital city

TASTINGS 2008 : A 10-day Globetrotting Gourmet® Thailand Tastings food tour

Globetrotting Gourmet® is organizing a small-group, deluxe gastronomic adventure, with VIP reservations at the world first Isan Food Festival and Thai Cuisine Masterclass Weekend in Khon Kaen, Thailand.

Hosted by cookbook author Robet Carmack and textile designer Morrison Polkinghorne, this is a chance for participants to lean directly from the Thai kingdom's best chefs and culinary authorities.

Tastings '08 runs March 6-16 in Thailand, with an optional Burma/Myanmar extension March 17-22.

Thailand's Northeast is alive with the flavours of neighbouring Laos, Cambodia, and Vietnam, and Isan's cuisine is some of the best on offer in the Thai kingdom.

Taste the region's signature dishes like delicious kai yang grilled chicken, som tam green papaya salad, yummy jaeow chili jams, herbal tom som curry, and all served with sticky rice.

The 10-day Globetrotting Gourmet® Thailand Tastings food tour includes stops in Bangkok, the luxury beach resort of Hua Hin, the ancient city of Nakhon Pathom and Thailand's dessert capital of Phetchaburi.

An optional 6-day 5 night trip to Burma/Myanmar, Burma Tastings, runs March 17-22, beginning in Yangoon/Yangon, and includes colourful lunar celebrations on Inle lake: Pndaya's cave festival, the colonial hiss station of Kalaw, and Kakku's colourful festival in an ancient "orchard of stupas".

Source : tatnews.org For further information, please visit isanfoodfestival or asianfoodtours Tag: Thailand Festival Thai Cuisine Food Festival Isan Food

Cooking a whole salmon

2008-03-07T23:46:00.002+07:00

Cooking a whole salmon

Preparation time : less than 30 mins
Cooking time : 30 mins to 1 hour
for Serving : 12

A classic dish good at buffets and for large number of guests. Can be prepared in advance.

Whole salmon Ingredients :

1 whole salmon, 3-4kg/6.5-10lb in weight, gutted and cleaned
4 sprigs fresh parsley
½ lemon, sliced
2 bay leaves
150ml/5fl oz dry white wine
2 tbsp vegetable oil

Method : Cooking a whole salmon

Heat the oven to 190C/375F/Gas 5.

Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top.

Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine.

Bake the fish for 50-60 minutes.

Serve hot or cold. If you want to serve it cold, allow the fish to cool n the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress.

Source : bbc.co.uk