Wednesday, December 24, 2008

PU CHA (Stuffed Crab Shells)


INGREDIENTS: The stuffing
Ground pork 5 oz.
Crab meat 4 oz.
Garlic, chopped 1 tbsp.
Onion, chopped1 1/2 tbsp.
Spring onion, chopped1 1/2 tbsp.
Egg 1 whole
Fish sauce 1 tbsp. · White pepper, ground 1 tsp

Crab shells 2
Egg 1 whole
Vegetable oil for frying 2 cups (2-4 servings)

1. In a bowl, mix together all the stuffing ingredients but not to the point where the mixture becomes a sticky ball of paste.
2. Stuff the crab shells with this mixture. If you do not empty crab shells, you can use large scallop shells and pack the stuffing in tightly.
3. Steam these stuffed shells in a steamer until done (20 minutes). Lift the shells from the steamer and let cool.
4. Pour excess juice off the shells. Heat oil in a wok or frying pan. Dip the whole shells in beaten whole egg to cover then fry the whole shells face down first until golden brown then turn to finish the other side. This frying process is merely to give the stuffed shells color and heat.

Tuesday, December 23, 2008

KAI PHAT KHING (Stirfried Chicken with Ginger)


Vegetable oil 4 tbsp.
Chicken breast meat , sliced 8 oz.
Onion, peeled and sliced from stem to blossom 1
Young ginger, julienne 1/2 cup
Woodear mushrooms, soaked in water, rough cut 1 cup
Spring onions, cut into 1 inch pieces1/2 cup
Red spur chili peppers, sliced length wise 1
Green spur chili peppers, sliced length wise 2
Sugar 1 tsp.
Fish sauce 2 tbsp. (4 servings)

1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.
2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.
3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.

This dish is to be eaten with rice and represents a Chinese influence in Thai cuisine. Usually a favorite of tourists who find this dish delicate and mild.
Woodear mushrooms are sold in most Asian grocery stores and have different names such as black or white fungus. They both have to be rehydrated before use.

Monday, December 22, 2008

KAENG MASSAMAN KAI (Mussaman Curry with Chicken)



Vegetable oil 2 tbsp.
Chicken thighs with skin 1 lb.
Massaman curry paste 3 tbsp.
Coconut milk 2 1/2 cups
Pearl onions, peeled and cooked,10
Peeled potatoes quartered 5 oz.
Roasted peanuts 2 tbsp.
Bay leaves 3 leaves
Cardamon seeds 4
Cinnamon stick, roasted 1 stick
Sugar 3 - 4 tbsp.
Tamarind paste or pulp juice 2 tbsp.
Lime juice 2 tbsp.
Fish sauce 3 tbsp. (4 servings)


1. Cut chicken thighs into bite size pieces and boil in coconut milk until just done. Take off the stove and keep.
2. In another pot heat vegetable oil and fry the curry paste until fragrant. Be careful not to burn the paste.
3. Add a little of the coconut milk that was used to cook the chicken pieces to the curry paste to form a thick sauce. Spoon the chicken pieces into the curry and add just enough coconut milk to cover the chicken. Add peanuts and bring the curry to boil.
4. Once boiled, season the curry with sugar, tamarind paste, lime juice and fish sauce. The main flavors of this curry are a sweetness followed by a sourness from tamarind and lime and a saltiness from fish sauce. Bring the curry back to boil again and simmer until the chicken pieces are tender.
5. Add potato, cooked pearl onions, bay leaf, cardamon and cinnamon stick, Simmer for 5 minutes longer, turn off heat. The curry is ready.

This Thai curry has on lndian influence. It is very mild and can be eaten like a stew with thick toast.

KHAO PHAT KRATIEM (Garlic Fried Rice)



Left over rice, at room temperature 1 1/2 cup
Vegetable oil 1/4 cup
Garlic, chopped 3 tbsp.
Egg 1 whole
Spring onions, chopped 6
Butter 1 tbsp.
Japanese soy sauce 3 tbsp.
Salt/pepperTotaste (1 servings)

1. Heat oil in a wok or large frying pan. Add chopped garlic and stirfry until almost golden.
2. Add rice to the frying pan and stirfry rice until hot and well mixed.
3. Create space at the center of the pan. Add butter to the space and when melted, crack an egg into the space and scramble it. Mix the rice with the egg and stirfry to evenly distribute the egg.
4. Add Japanese soy, salt and pepper to season. Before serving the fried rice, add the chopped green onions and mix together. Serve hot as a side dish to accompany the main courses.

This dish is also an import but very popular and very familiar with most visitors to Thailand. lt is important to use left over rice to make fried rice or else your rice will be soggy. It's avery good way to use left over rice.


Friday, December 12, 2008

KhanomThai (Thai sweets.) 3


Thai women have a particular liking for them and eat them both after and between meals. Most Thai sweets are made from five simple ingredients coconut cream, coconut flesh, rice flour, palm sugar and eggs.

Kha nom ka la mae

Kha nom keep lam duan

Kanom nam dog mai

Kha nom buang

Khanom sai mai

Mun tom(boil yams)

Tour tom (boil beans)

Kha nom lod chong

Tour lare(boil soybeans)

Kha nom keng

Kha nom ja mong gud

Kha nom ting eak

KhanomThai (Thai sweets.) 2

Khanom Thai

Thai sweets are beautiful colourful and delicious.You can meet Khanom Thai on street and then it be cheap.The most of Khanom Thai are packing in banan leaf(Bai tong) or nature material.I think Khanom Thai easy to make and smells really fragrant. Its unique.

Khanom Luk Chup .Thai sweets Khanom Luk Chup are made frommungo beans, coconut milk, sugar, gelatin and natural food colours.

Kha non foi tong korb ( Crisp Golden Fibers)

Kha non foi tong( Golden Fibers)

Kha non tong yib(Golden Flowers)

Kha non thoy fu

kha nom ka ya sat

khanom kruy buh che

khanom krok

khanom tangtai nam ka ti(Thai melon in coconut milk)

khanom thong moun

khanom ma praw krew


khanom khai wan( Egg in syrup)

kanom mor kang(Baked Egg-Bean Cake)