Thailand Cooking & Thai Food

Pineapple soft rib soup

Goy — Tue, 12 Apr 2011 02:00:17 +0000

How to cook Pineapple soft rib soup
1. Boiling water till heat enough, add soft pork rib, adapt medium heat and put salt.
2. Add dried small shrimp, chopped spring onion and soy sauce.
3. And pineapple and carrot, leave them till boiling water again.
4. Put chopped spring onion. Finish and ready serve.

Pineapple Thai Soup

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Fried eagle fish with sweet and sour sauce

Goy — Sun, 10 Apr 2011 02:00:34 +0000

How to cook Fried eagle fish with sweet and sour sauce
1. Heat oil in a pan till hot enough then put the fish until cooked yellow on both sides. leave fish to drain rest of oil out.
2. Add spring onion, garlic and stir them for secounds till good smell then add tomatoes, pineapple and soup. Simmer slowly about 10 minutes
3. Seasoning with salt, pepper, sugar and to complete 3 flavors of sweet and sour sauce and salt, then dip the pieces of fried fish. Beautifully decorated with spring onion. Finish and ready to serve.

Sweet Fish

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New Fried Rice Recipe

Goy — Fri, 08 Apr 2011 02:00:42 +0000

How to cook New Fried Rice Recipe
1. If your rice has been sitting in the refrigerator: drizzle a little oil over both rice and your fingers. Use your fingers to separate any clumps back into individual grains (this step also lightly oils the rice, which is great for fried rice!).
2. Stir all ‘stir fry sauce’ ingredients together in a cup until sugar and shrimp paste have dissolved. Set aside.
3. Heat a wok or large frying pan over medium-high heat. Drizzle in 1 Tbsp. oil, then add the magic paste plus chili. Stir-fry 30 seconds to release the fragrance before adding the shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil to keep ingredients moist and sizzling.
4. Add baby corn and peas and continue stir-frying 1-2 more minutes.
5. Add the rice plus stir-fry sauce, drizzling the sauce over rice. Use a flat utensil and a scooping motion (scooping up from the bottom of the pan) to fry the rice 2-3 minutes, or until sauce is well distributed.
6. Push rice aside to clear a space in the middle of your pan. Add 1-2 tsp. more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice. Continue stir-frying until egg is well distributed (about 2 minutes). As you do this, add the cashews. Tip: For fried rice that ‘shines’ like restaurant fried rice: push rice aside once again and add up to 1 more Tbsp. oil to the bottom of the pan. Continue stir-frying 1-2 more minutes.
7. Remove from heat and taste-test. I usually end up adding 2-4 tsp. more fish sauce, as I like mine on the salty side, but this also depends on how much rice you’re making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve hot from the pan topped with fresh coriander or basil, green onion, and lime wedges on the side.

Fried Thai Rice

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Cereal for health “Millet”

Goy — Wed, 06 Apr 2011 02:00:54 +0000

Nutritional value : Millet, there is phosphorus in high volume and benefits.
Vitamin A, B. In addition, It’s food that provides high energy to body , the quality of nourishment and good for patient rehabilitation

In the Chinese Pharmacopoeia. They also mixed millet with rice and boil the rice to eat every day to nourish. More good to know , Millet lubricate the stomach and intestinal edema resolve chronic rheumatism. Also believe that eating boiled millet, sugar can be solved in hot body when fever.

Thai Millet

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Chicken and Squash in pickled lemon soup

Goy — Mon, 04 Apr 2011 02:00:31 +0000

How to cook Chicken and Squash in pickled lemon soup
1. Water to boil.
2. Add seasoning, coriander roots and garlic
3. Add Chicken drumsticks, cook for 3 minutes, then put Squash
4. Wait a few minutes and add lemon to boiled, do not let it break, taste it sour enough and remove the lemon out
5. Squeeze Pickled plum till it break, Take out the seed and add Pickled plum
6. Add Salt, pickled lemon Juice, fish sauce. Taste as you like.
7. Boil until squash change into clear green color. add coriander + pepper and finish

Thai Chicken Lemon Soup

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Sweet potatoes found tainted with radiation from Japan

Goy — Sat, 02 Apr 2011 02:00:54 +0000

The Food and Drug Administration (FDA) has detected radioactive contamination in sweet potatoes from Japan while the product’s import has already been halted.

Following an inspection for radiation contaminants in food products imported from Japan during 16-27 March, the FDA reported that a sample collected from 75 kilograms of Japanese sweet potatoes tested positive. The lot came from Ibaraki Prefecture, which is one of the areas in northeastern Japan hit by a deadly earthquake and tsunami on 11 March and now facing nuclear radiation leakage.

Prior to the discovery, the FDA had already ordered suspension of sweet potato imports from the devastated country. The authority has also imposed quarantine on the tainted batch in order to prevent sale and distribution and will coordinate with the Office of Atoms for Peace (OAP) on its disposal later on.

In response to information from Japanese officials that radioactive contaminants had been found in seawater off the coast of Japan, the FDA expects the seafood industry to be affected and will thus continue to keep vigilance for tainted import products from the country.

So Sweet Potatoes

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Thai hot Chili Fish

Goy — Thu, 31 Mar 2011 02:00:40 +0000

Lean How to cook Thai hot Chili Fish

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Dipping Sauce for Spring Wrap

Goy — Tue, 29 Mar 2011 02:00:24 +0000

How to cook Dipping Sauce for Spring Wrap
1. Whisk together all the ingredients in a small saucepan.
2. Bring to a boil, whisking all the while until it thickens.
3. Remove from heat and cool to room temperature.

Thai Dipping Sauce for Spring Wrap

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Holiday and Enjoy Delicious Thai Food

Goy — Sun, 27 Mar 2011 02:00:54 +0000

In this entry, I thought I’ll tempt you with some delicious Thai food! This dish is called “Hor Mok”. It’s a steamed seafood curry, usually served in a banana leaf (but some restaurants also serve them in aluminium foil!). Ingredients include: lots of coconut milk, seafood, red curry paste, kaffir lime leaves and basil. The whole thing is blended together then placed inside banana leaf then steamed.

This hor mok came from a lovely restaurant called “W for Wanlamun”. Interestingly, “W” actually specialises in French style cakes, but the patisserie chef’s mum makes fantastic central Thailand food.

Enjoy Thai Food

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Thai Jungle Curry

Goy — Fri, 25 Mar 2011 02:00:34 +0000

CURRY SAUCE
* 1/2 onion, thinly sliced
* 3-4 Tbsp. galangal OR ginger, thinly sliced
* 1 Tbsp. green peppercorns (these come packed in a jar with vinegar – available at most Asian/Chinese food stores))
* 2 Tbsp. fresh or frozen lemongrass, minced
* 6 cloves garlic
* 6 kaffir lime leaves, cut into slivers with scissors (available frozen at most Asian stores)
* 1 Tbsp. chili powder (regular North American type from your supermarket)
* 1-2 fresh red chilies, OR 1 tsp. cayenne pepper, to taste
* juice of 1/2 lime
* 1 tsp. shrimp paste (available by the jar at Asian food stores)
* 3 Tbsp. fish sauce
* 1 can coconut milk
* optional: 1 tsp. palm or brown sugar, to taste

How to cook Thai Jungle Curry
1. While this curry is traditionally made in a wok (by simmering the meat in the sauce), I find it’s easier in the oven where it won’t burn or dry out. Preheat oven to 375 degrees.
2. Place all curry sauce ingredients in a food processor. Process well to form a sauce. If using a smaller chopper:only add a little of the coconut milk – just enough to keep the blades moving. The rest can be added later, along with the chicken.If you don’t have a food processor or chopper: finely mince the ingredients and then stir all together in a bowl with the coconut milk to create the curry sauce.
3. Place the chicken in a casserole dish and pour the curry sauce over top. Mix all together. Cover the curry and place in the oven for 1 hour. If adding vegetables: Remove curry after 45 minutes and add your vegetables, then return to the oven to bake for 15 more minutes.
4. Check the curry after 1 hour, ensuring the chicken is well cooked. If needed, return to the oven for another 10 minutes or until chicken is well done.
5. Before serving, stir sauce well and do a taste-test. If not salty enough, add a little more fish sauce (1/2 Tbsp. at a time) . If not spicy enough, add more chili or chili sauce. If too spicy, add a little more coconut milk or plain yogurt. If too sour for your taste, add a little more sugar.
6. Serve right in the casserole dish, or for more formal occasions, scoop the curry into a serving bowl or onto individual plates. Top with generous amounts of fresh coriander and basil, and thin strips of fresh red chili. Also, a small ‘branch’ of green peppercorns can be added as a pretty garnish. Serve with plain rice

Thai Spicy Jungle Curry

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