SaleeThai Food Recipe

Kanom tong moun

2011-02-13T20:38:00.000-08:00

Ingredients
125 grams of wheat flour .
100 grams of butter or margarine.
100 grams of sugar.3 chicken eggs.
1 tsp cardamom powder (can you put sesame in it.)
This picture is Thong Muan printer.

Methods

Mixing butter or margarine with sugar in bowl and beat to combine. Mix the cardamom and flour. Then divided into three parts. Add egg at a time Bubble alternating with flour. Heat Thong Muan printer and put butter or margarine on Thong Muan printer.Put your mixed wheat flour onThong Muan printer. Wait a minute.Photos and recipes by p’ mint

Krayasart.

2009-11-19T00:39:00.000-08:00

Krayasart which means food for the Sart Rite is prepared from rice, bean, sesame and sugar cooked into a sticky paste and then wrapped with a banana leaf. After making Krayasart people would take it to the temple to be offfered to the monks on Sart Day. At the temple, a raised-platform would be erected in a long line on the temple grounds and the monk’s alms-bowls would be placed on it. People would then put Krayasart in the alms-bowls till they were full of Krayasart. Then Krayasart would be transferred into a bamboo basket by the temple boys. At the same time, food and dessert would be separately offered to the monks at their lodging. At The end of the offering ceremony, people would perform a ceremony of pouring the water of dedication, in order to transfer merit to other beings, as people believe that if they did not offer Krayasart to monks, their dead relatives would have nothing to eat and thus they would be condemned as having no gratitude towards their benefactors.

Ingredients
4 April rice track
4 popped rice
4 roasted peanuts
4 roasted white sesame seeds
2 ½ sugar
1½ sugar-year tab
2 ½ splay SAT
¼ honey
2 coconut milk
Methods
1. Mixed sugar-year tab in coconut milk mix and filter in your pan, Heat.
2.Heat honey ,sugar, sugar-year tab and splay SAT (soft power and can not mix) 30-40 minute. Leave it to cool.
3.Add and mix April rice track, popped rice, roasted peanuts, roasted white sesame seeds in (2)

Boiled corn.(Kow poad wan tom)

2009-11-19T00:24:00.000-08:00

Boiled corn.

Cut ends from ears of corn and remove all but 3 or 4 layers of the shuck. Stand the corn in the bottom of the can, large end down. During the last 30 minutes of cooking time, place 1 pound of shrimp in the can.In thai we add salt and some milk orScrew pine in water boiling.

On thai street,Kow poad wan tom are General you can buy 10 0r 20 baht:piece

Thai Noodle

2009-05-26T21:50:00.000-07:00

The menu choice for many Thais. Everywhere in Thailand there are shops selling noodle soup.Thai noodles style.

Pad Thai (Thai Fried Noodles)

yen dtaa foh(Pink Seafood Noodles )

raat naa /rad nha(Noodles in thick gravey )

pat see iw (Fried noodles in soy sauce)

ba mee gieow(Egg noodles with wontons )

Chao Kuay( a kind of Chinese vegetable jelly black in color)

2009-05-26T21:33:00.000-07:00

In Thailand Chao Kuay Cha Kang Rao are extremely popular street drink among young students and thai people.This one was only 10 baht

Loog Chin Ping (Thai toast meatballs)

2009-05-26T21:11:00.000-07:00

Grilled meatballs on sticks are extremely popular street snacks among young students. After school, and whenever there's a school fair, you'll see hordes of kids walking along with look chin ping in their hands. Yet an appetite for the (usually pork or beef) meatballs is not exclusive to youngsters, the toothsome treats are well-loved by adults of all ages. Though very easy to prepare, top-quality look chin ping is becoming more and more difficult to find nowadays.

Khao griap bpak mor

2009-05-26T20:35:00.000-07:00

Khao griap bpak mor or Kanom bpak mor is healthy menu because it low fat and Thais like to eat it with fresh vegetable. In addition ,The selenium in garlic not only helps prevent heart disease, but also provides protection against cancer and heavy metal toxicity.

Khanom Krok

2009-05-26T20:01:00.000-07:00

Another one of my favourite street food snacks has to be khanom krok. This can be loosely translated into English as Coconut Pudding. It is basically a mixture of flour batter and coconut cream cooked in a pan over a charcoal fire. You can find them in most places around Thailand with the same basic recipe.

Ingredients (bottom layer)

1 cup rice flour

2 cups water

1/3 cup steamed (cooked) jasmine rice

1/2 cup grated, dried coconut (available in the baking section of most supermarkets)

1/2 teaspoon salt

Ingredients (topping)

1 cup coconut cream
1/2 cup sugar
1.5 teaspoon salt

1 green onion (scallion) chopped (optional)

Method (bottom layer)

Mix 1 cup rice flour with 1 cup water in a bowl. Mix well, and let it sit for at least an hour (overnight is ok). In a blender, mix 1/3 cup cooked jasmine rice with 1/2 cup grated coconut, add the salt, then and add 1 cup water. Blend together until finely mixed. Pour this into the bowl of rice flour and water that's been sitting. Mix well by hand. Set aside.Method (topping)Mix coconut cream, sugar and salt in a bowl until dissolved. If you decide to use green onion, add it now.Cooking the Khanom KrokThe video below is an excellent way to learn the method of cooking khanom krok. Heat the khanom krok pan over medium heat, and brush with vegetable oil when hot. Using a spoon (our Thai spoon, with sharp edges and made of stainless steel, works perfectly), add the bottom layer mixture into each hole so it's about 2/3 full. Wait a moment, then pour about 2 teaspoons of the topping mixture into each hole to fill it up. Cover the pan with a lid (any lid will do, just set it on top of the pan), and cook until the cups turn slightly brown and crisp around the edge (about 8-10 minutes, or a bit more). Remove each cake, and serve warm. Usually the cakes are served as two (one placed on top of the other as shown below).

Khanom Maprao Gaew(Shredded and Dried Coconut Glazed with Sugar)

2009-05-26T00:39:00.000-07:00

Khanom Maprao Gaew

Ingredients
3 cup overripe coconut
3 cup coconut palm sugar

Methods
1. Scrape the coconut. Make it long with about 1cm. wide.
2. Simmer the coconut palm sugar until it's dissolved.3. When it's boiling, add scraped coconut. Mix well.
4. When it's getting to dry. Remove it to a tray.
5. Use fork to roll it as big as one bite. Leave it until the sugar is dry and stick to the coconut. Do the same thing with the rest.
If the coconut doesn't get solid later, that means you took too short time on simmering.

Khanom Kai Hong (fried dessert balls like doughnuts almost)

2009-05-26T00:25:00.000-07:00

Khanom Kai Hong

Ingredients
3/4 cup lime water
1/2 cup steamed and mashed pumpkin
3 cups sticky rice flour
1 and 1/2 cup rice flour
1 tbsp. salt1/2 cup coconut milk
1/2 cup sugar
3 cups mung bean (steamed and grounded)
1 bottle of vegetable oil

Stuffing
1/3 cup vegetable oil2 tbsp. minced onion
1 tbsp. pepper
1 tbsp. minced coriander roots

Sugarcoat
1 and 1/2 cup sugarWater Cooking

Methods
1. Mix two kinds of flour altogether. Knead it with pumpkin and gradually add lime water and milk while you knead it.
2. Knead it very well and make a ball of 1 inch size.
3. Now make the stuffing.
4. Ground coriander roots, onion and pepper very well. Heat the pan and add vegetable oil in it. Fry until the mix turn yellow.
5. Add mung bean, which is already cooked and mashed, in the pan. Mix well.
6. Next, add sugar and salt. Stir it until the stuffing get dry and you can make a ball from it.
7. Roll it into a ball, a little smaller than the first ball you made from flour.
8. Flatten a flour ball. Place stuffing in the middle and wrap it into a ball again. Make sure you don't see the stuffing when you finish.
9. Deep fry in hot vegetable oil. Remove when it turns to yellow.
10. Mix sugar with water. Boil it until the syrup gets very thick. Dip the fried ball into it and remove it to the tray.
11. When it's dry, you will see the white sugarcoat. Leave it cool off.

Khanom Sung Khaya Bai Toey

2009-05-26T00:12:00.000-07:00

Sung Khaya Bai Toey

Ingredients
1/2 cup concentrated pandanus juice
1/2 cup coconut milk
3 tbsp. sweet condensed milk
3 tbsp. sugar
2 tsp. wheat flour
1 yolk

Methods
1. Mix concentrated pandanus juice, coconut milk, sweet condensed milk and sugar in a bowl. You may add more sugar if you like it sweeter.
2. After that, add yolk and wheat flour. Mix it very well. Then, pour it on white cloth filter.
3. Put it in a glass bowl that is used for microwave. Wave it on high without closing the bowl for 1 minute.
4. Bring it out to stir and wave it again for 1/2 minute.
5. Bring it out to stir again and wave it for another 1/2 minute.
6. After that, leave it cool off.

Serve with bread.This is the jam Thai people love to have it with bread or fried bread in the morning. When I was at Ubon Ratchathani University, there is a cafeteria I worked as a part-time job and it was the place where I learn how to make this jam. We served Sung Khaya Bai Toey (Pandanus Jam) with steamed bread and it had sold out before midnight of everyday. Try it :) it tastes really good.

Khanom Taan(Sugar Palm Cake)

2009-05-25T23:48:00.000-07:00

Khanom Taan

Ingredients
4 and 1/2 cup rice flour
1 cup ripe sugar palm fruit (squeeze the meat)
4 and 1/2 cup coconut milk
3 cup sugar
3 cup scraped coconut (overripe)
1 tsp. salt

Methods
1. Crush the sugar palm fruit with water in a bowl. Put all of juice in a filter cloth bag and squeeze. Leave it in the refrigerator for 24 hours.
2. Boil coconut milk with sugar. When it's boiling, turn off the fire and leave it cool off.
3. In a big bowl, mix sugar palm meat from step1 with rice flour and coconut milk from step2.
4. Knead well. Make sure it is really soft. Leave it outside for 4 hours. Put wet white cloth over top.
5. Cut banana leave and make a small cup from it. Pour the mix in banana cups or ceramic cups if you can't make one.
6. Mix scraped coconut with salt and dress it over top the cake.
7. Steam on boiling water for 15 minutes.

Tips
When the dough is ready, you will see bubbles on it. Make sure you don't leave the dough outside too long because it will be sour after you cook. Add 1 and 1/2 tbsp. baking powder to safe time and make it fluffy, with this amount you can make 130 small cups of sugar palm cake.

Ice-cream Gati Sod (Coconut Flavored Ice-cream in Thai)

2009-05-25T23:40:00.000-07:00

Thai style ice-cream has almost the same main key as the ice-cream in all around the world. We mix fruit with coconut milk, syrup, lemon juice, and salt. Put it in the freezer and blend. Then put it back in the freezer and blend it again. Do like this many times until the ice-cream gets soft.
Ingredients
4 cup thickest coconut milk
3/4 cup coconut milk
3/4 cup sugar2 gelatin
1/4 tsp. salt
1/4 tsp. green noodle (optional)
1/4 cup jack fruit
1/4 cup cooked taro
1/4 cup candied palm nut
3 cup water
1/4 cup sticky rice mixed with coconut milk
1/4 cup boiled potato in syrup
1/4 cup bean with red-brown seeds
1/4 cup cut bread
1/4 cup roasted peanut

Methods
1. Pour 3/4 cup coconut milk in the pot. Cut gelatin in small pieces and add it into the pot.
2. Leave it until the gelatin gets soft. Now, heat it on the stove in low fire and stir until it is dissolved.
3. Remove from the stove and leave it cool off.
4. Then, in a different pot mix 4 cup thickest coconut milk with sugar and salt.
5. Put coconut milk from step 3 and 4 together in stainless pot and mix very well.
6. Put the pot in a freezer. When it is hard, blend it in the blender. After that, put in back in a stainless pot and keep it in the freezer again.
7. Do step 6 about 10 times. Blend it finely until it is soft.

Use green noodle, jack fruit, cooked taro, candied palm nut, sticky rice mixed with coconut milk, boiled potato in syrup, bean with red-brown seeds, cut bread, roasted peanut as topping. Anything you wish!

If you have ice-cream maker machine, I bet it must be a lot easier!

Khanom Sago Sai Moo(Sago and Pork)

2009-05-25T22:55:00.000-07:00

Ingredients
1/2 cup minced pork
2 cups sago (small size)
3/4 cup pickled radish
1 cup onion (cut)
1/2 cup roasted peanut (ground)
4 coriander roots6 cloves garlic
15 Thai pepper
2 tbsp. palm sugar
2 tbsp. fish sauce
2 tbsp. olive oilCooking

Methods
1. Ground coriander roots, garlic and Thai pepper together.
2. Fry the mix above in hot pan with olive oil until it smells nice. Then, add pork and cook for 5 minutes.
3. After that, add onion, palm sugar, and fish sauce. You can adjust the taste as you like. Now, mix well.
4. Add pickled radish and roasted peanut.
5. Stir-fry until the everything get thick. Use low heat. Be careful, don't burn it. When the mix is thick, it will be easy to mold. Turn off the fire.
6. Next step, we will make the sago. Clean sago one time with water. Drain it and then soak in water for 1 hour.
7. After that, squeeze the sago very lightly with your hands. Take only your thumb size and flatten it. Put the stuff from number 5 in the middle. Now mold it in round shape.
8. When you finish, steam for 15 minutes.
9. Serve with lecttuce, red chilli peppers and coriander

Tips
Dip your hand in water while you mold the sago. It will not stick in your hand and the shape will be pretty.Fry minced garlic and dress it on sago. Oil will help sago not to stick and garlic it will give the best odor.

Kha-nom Mo Gaeng/Khanom mor kang (Egg Custard Pudding)

2009-05-25T21:38:00.001-07:00

Kha-nom Mo Gaeng is one of our famous Thai dessert. Maybe you have a question why Thai people choose palm sugar for all kind of food, especially when we cook Thai dessert. Palm sugar has a nice color and odor, and of course its unique taste with high cholesterol. No wonder I am getting fat!

2 cups coconut cream
6 duck's eggs
1 tbsp. wheat flour
1/2 tsp. salt
1 and 1/4 cup palm sugar
1 cup fried onion (slice onion thinly and fried until it turn brown)

Methods

1. Well mix the coconut cream, palm sugar and wheat flour.
2. In a different bowl, beat duck's eggs and then add salt.
3. Mix number 1 and 2 altogether in a pot. Then, cook it with medium heat for 5 minutes.
4. Next, move it from the pot into a bowl.
5. Put the bowl in cooking oven with 350F for 35 minutes or until the surface turn to brown.
6. Top with fried onion.

Khanom Bua Loi Nam Khingin ginger drink .

2009-05-25T21:38:00.000-07:00

Hoi Thod (fried mussels)

2009-05-25T01:51:00.000-07:00

Ingredients
10-15 green mussels
1 egg, beaten
2 tablespoons tapioca flour
1 tablespoon rice flour
1 tablespoon limewater
1 tablespoon minced garlic
1 tablespoon fish sauce
1/2 teaspoon sugar
1 tablespoon soy sauce
1/2 cup bean sprout
1/2 teaspoon pepper powder
1 tablespoon scallion, chopped
3 tablespoons water
cooking oil
coriander leaves (for garnishing)

Dipping Sauce :
Mix all below ingredients in a small pot and heat it until boiling. Remove and set aside. 1/4 cup chili sauce
1/2 tablespoon sugar
1/4 teaspoon salt
2 tablespoons white vinegar
2 tablespoons water
Methods
1. Wash green mussels with clean water. Then scald it in boiling water. Remove and drain. Then remove shell, and set aside.
2. In a medium-sized bowl, add tapioca flour, rice flour, limewater and water together. Stir until mixed well.
3. Heat oil in a fry pan until hot. Pour in the flour mixture in the pan and add the green mussels over the mixture. Do not stir or try to flip it until nearly cooked.
4. Pour beaten egg over the mixture. Fry until the mixture is golden brown. Then turn it over to another side and fry until cooked. Remove from heat and transfer to a serving plate.
5. Heat oil in a fry pan until hot. Add garlic and stir until fragrant. Then add bean sprouts, scallion, soy sauce and sugar. Stir until cooked well then transfer to a serving plate (besides fried mussels).
6. Sprinkle with pepper powder and coriander leaves. Serve immediately with dipping sauce.

Pad See Eel(Make Noodles Fried in Soy Sauce)

2009-05-25T01:36:00.000-07:00

This is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce- sounds kind of plain, but it is truly delicious.

Ingredients

8 oz of meat (beef, chicken, pork, or seafood)

8 oz noodles of your choice (normally fresh rice noodles are used)

1 tablespoon sugar

1 tablespoon oyster sauce

3 tablespoons soy sauce

1 cup broccoli cut or Chinese kale (Chinese broccoli)

1-2 eggsAdditional

Ingredients for marinade of meat.

2-3 cloves of garlic, crushed

1 tablespoon oyster sauce

1 tablespoon cornstarch

1 tablespoon rice wine1 tablespoon palm sugar

1 tablespoon sesame oil

1 teaspoon black pepper.

Methods

1. Slice the meat into bite sized pieces then marinade it in recipe described above for 1 hour .

2. Prepare your noodles. If they are fresh, you do not need to do anything, but if you are using dry noodles, you will need to soak them in water for 15 or so minutes until they are soft.

Directions:

You will need a medium or large size skillet or wok.

1. Grease the wok with a small amount of oil, stir-fried noodle while you put soy sauce until it turn to have a light dark color of soy sauce, then set aside.

2. Grease the wok again with small amount of oil, put the eggs in and lighty stir-fried, not well done then put the noodle in, stir-fried until it in a good mixed. Set aside for second time.

3. Grease the wok for the last time with the oil of your choice, and then cook the meat until it is almost done. Then add in the vegetable stir-fried for a while then add in the noodle and the rest of the ingredients, and stir-fry for about 2 minutes.Some may cook it in a easy way like put everything in the wok at the same time, but I can tell you that the taste will be different from my way of cooking. Try it.

Som Tam Thai(Green Papaya Salad)

2009-05-25T00:46:00.000-07:00

Som Tam (Green Papaya Salad)
Folks in the northeastern areas may call it som tam thai to distinguish it from the som tam in which pla ra is an ingredient. Central Thai som tam often has dried shrimps and peanuts. som tam isaan or sometimes known as som tam laaw may not need shrimps and definitely no peanuts. Isaan som tam (northern style) tastes more sour and salty while the Thai som tam more sweet. Both should be hot.The picture to the left is Som Tam at a restaurant in Thailand. This version was incredibly hot and spicy! It is made with julienne strips of green papaya, prik ki nu (fiery Thai chiles), kratieum (garlic), raw crab, prik chi fa daeng (Thail jalapeño chiles), nam pla (fish sauce), long beans, Nam Manao (lime juice), and ma kua teet (tomato).-clay

Watch this great video about making Som Tam from Enjoy Thai Food.
About 2 cups shredded green papaya

2 tablespoon fish sauce

1 ½ tablespoon palm sugar, if not available can substitute it with regular sugar

3 tablespoon lime juice

½ cups tomato, wedged

1/3 cup dried shrimp

¼ cup peanuts10 green chilli

5 cloves garlic

Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing, add sugar, continue beating with the prestle, add the papaya, beat, beat, beat, add fish sauce, beat, beat, add lime juice, still beat, beat, beat, add tomato, beat, beat, beat, add peanuts, beat, beat,,... you may need to add either sugar, fish sauce, or lime. The final taste on the balance between sweet, (pepper) hot, salty, and sour. Serve with vegetables (cabbage, sting bean, napa,..) Many northern or northeastern Thais like to eat it with sticky rice.

Green papaya has a very mild, almost bland, taste, but it is the medium through which robust flavor ingredients take body and form. It picks up the hot, sour, sweet and salty flavors, giving them a unique crisp and chewy texture unlike that of any other vegetable. When made into salad, you wouldn't know that it was mild and timid; you remember it only as bold and spicy.
Unripe papayas are readily available in various sizes and shapes during the summer at many Asian markets. Select one that is very firm with shiny green peel suggesting that it is as freshly picked as possible. Any very firm unripe green papaya can be used for the recipe, ranging from the small Hawaiian papaya to the huge Mexican variety. The important thing is that it should be unripe - the flesh still light green, almost white, in color after it is peeled. Select the firmest one you can find. Even green fruits will eventually ripen and turn soft if allowed to sit around for some time.
There are many ways to make green papaya salads, with varying degrees of hotness, sourness and sweetness. The hottest salads are probably made in northeastern Thailand and Laos where they are eaten with barbecued chicken and sticky rice as a staple food of the populace. There, the salads are made by bruising julienned green papaya with garlic and very hot bird peppers in a large clay mortar with a wooden pestle, then seasoning with lime juice, fish sauce and other flavorings.

Som tam poo.

Thai people like to eat it with sticky rice,Lab ,Gai yang( roasting chicken)and fresh vegetable( sweet basil, cabbage,cucumber, etc).

Khanom Kao Neeo Dang(Red Glutinous Rice)

2009-05-25T00:24:00.000-07:00

This is a popular dish popular during the Songkran festival. The main ingredients are sticky rice, palm sugar and sesame seeds. It is a bit tough to eat and is a bit like caramel. It reminds me of another Thai dessert called kalamae. This one was only 10 baht.

Khanom Puak Kuan

2009-05-24T06:30:00.000-07:00

Our dessert today was Khanom Puak Kuan. There are two different kinds as you can see in this picture. The brown one is a taro pudding and the yellow one is made from mung bean. These are cooked first and then it is combined with a mixture made up of coconut cream, palm sugar and salt. I had to try quite a few before I could decide which one I liked more. In the end I went for the taro. Fiften of these cost only 20 baht.

Khanom Namdokmai

2009-05-22T23:51:00.000-07:00

Steamed Thai dessert made of mixture of flours and syrup, NO artificial colours added
Method

Khanom Kong (Kong Snack)

2009-05-22T23:32:00.000-07:00

Khanom Kong is dedicated as ornaments.

Khanom Tao-Suan

2009-05-22T21:41:00.001-07:00

INGREDIENTS
1 cup hulled mung beans
1/3 cup tapioca flour
3/4 cup sugar
1 cup coconut cream
1/2 tsp salt
4 cups water

Methods
1. Select the mung beans, discard small stones and bad beans. Wash thoroughly, and soak in warm water for 2 hours.
2. Steam the beans over boiling water on high heat for 20 minutes or until just cooked through, remove from the heat.
3. Mix 3 3/4 cups of water and sugar in a pot. and stir over medium heat. When all the sugar has dissolved, strain to remove impurities and return to the heat.
4. Mix the tapioca flour with 1/4 cup of water and add to the syrup.
5. Stir until the batter is clear and done, add in the steamed mung beans, stir gently to combine. Remove from the heat.
6. Add the salt into the coconut cream and stir until dissolved, bring to the boil over low heat, then remove from the heat.
7. Spoon the sweet mung beans into a dessert bowl, pour some of the salted coconut cream on top and serve.

Tip
Tapioca flour can be substituted by corn flour

Khanom Sakay Chuem (Breadfruit in Syrup)

2009-05-22T21:20:00.000-07:00

Castor sugar is a main ingredient of Sakay Chuem. The methods of making Sakay Chuem are alike other boiling in syrub desserts. Choose glutinous breadfruits and soak in saturated red lime water for sticky and served to monks for ment and also served in daily meals.

Ingredients
1 glutinous breadfruit
8 measuring cups castor sugar
4 measuring cups fresh water

Methods
1. Split breadfruit and slice into 1/2 - 3/4 inch wide. Pit.
2. Wash with boiling water mixed with alum. Remove to soak in cold water.
3. Divide sugar into 2 parts. Mix one with water. Bring to boil over medium heat and stir until sugar dissolves.
4. Add breadfruit and simmer over medium heat for 20 minutes.
Add the rest of sugar. Simmer until syrup resembles thin cream

Khanom Tang Tai Nam Kati(Mask Melon In Coconut Cream)

2009-05-22T20:59:00.000-07:00

Khanom kheng Sai Kem

2009-05-22T19:15:00.000-07:00

Khanom Keng Sai Kem

Ingredient
2 cup sticky rice flour
1 and 2/3 cup sugar
3 cup water

Stuffing
1 cup mashed mung bean (genus Phaseoias)
1/3 cup minced pork
2 tbsp. minced coriander roots
1 tbsp. pepper
1 and 1/4 cup sugar
2 tbsp. salt
3 tbsp. vegetable oil
1 cup vegetable oil to spread on banana leaves

Method
1. Soak mung bean in the water for 30 minutes.
2. Place a white cloth filter in the steam pot. Put soaked mung bean on it and steam the mung
bean for 20 minutes.
3. Ground the bean finely.
4. Ground coriander roots and pepper altogether.
5. Add vegetable oil in the pan and stir-fry the mixed in number 4 until it smells aromatic.
6. Next, add pork and cook for 10 minutes. Then, add grounded mung bean, sugar and salt. Mix well.
7. Mold it to 1 inch ball.
8. In a bowl mix the flour with sugar. Add water little by little as you knead it.
9. Leave the dough for 30 minutes. Then, mold it into 1 inch flat round shape, put stuff in the middle and mold it to a round ball.
10. Make a cup from banana leave. Dress vegetable oil all over the cup. Then, place a ball inside it.
11. Steam for 45 minutes and remove from the stove.
We have two kinds of Khanom Keng. One with stuffing, we call it Sai Kem (salted stuffing) and another without stuffing. If you don’t like the stuffing, you can jump to number 8, 10 and
12. Skip all the stuffing instructions.

I like salted stuffing better. It made the sticky texture taste better with salty mung bean. In the early morning when I was at home, my mom usually woke me up to go offer this dessert to the monks. We prepare about 9 pieces every time. If that day 5 monks came, the rest of them would go into my stomach

Khanom gluay chuam

2009-05-22T19:01:00.000-07:00

Gluay chuam

Kind of banana in syrup and add some little coconut milk on top.

Cultivated banana in syrup (bananes dans le sirop) * Served warm or at room temp.

Khanom Salim

2009-05-22T18:57:00.001-07:00

Salim is a Thai dessert that requires mung bean flour and cannot be substituted. Khanom Salim is sweet mung bean threads in syrup with coconut milk on top. It is served cold with ice. The mung bean thread is colored with natural colors like Flower of Chitoria Tematea Linn (Dok Un Chun) yielding a blue or lac (krang) yielding a red.

Khanom Fak thong kaeng buad(Pumpkin in Coconut Milk )

2009-05-22T10:49:00.000-07:00

Pumpkin in Coconut Milk ( ฟักทองแกงบวด Faak Tong Kaeng Buad ) like previous menu but use pumpkin instead of banana. This is dessert, not soup.

Ingredients
400g coconut milk
2 tbsp sugar
½tsp salt
1kg pumpkin

Method
Clean pumpkin then peel its skin, also remove its seeds. Slice to small chunks like dices.
In a pot, heat coconut milk slowly. Add salt then stir constantly.
When coconut milk hot, put sliced pumpkin chunks wait until it is boiled.
Add sugar.

Khanom Tua Pap Recipe

2009-05-22T10:38:00.000-07:00

Ingredients
1 cup of sticky rice flour
10 tablespoons of floating jasmine water
1 cup of boiled greenbean1 cup of scrape coconut fruit
1/8 tablespoons of salt
1/2 cup of sugar
1/2 cup of parch sesameArtificial food color or nature color

Method
1. Steam scrape coconut fruit for 5 minutes.
2. Knead sticky rice flour by add floating jasmine water little by little.
3. If you want many color, you can separate the flour and add color on.
4. Pick flour for sculpt it, make it circle then press it to flat shape and boil it.
5. Laddle it and add greenbean in the middle, then fold it to half circle or maybe roll it.
6. Roll over it with scrape coconut fruit.
7. Mix sugar, parch sesame and salt.
8. When serve, sprinkle it with ingredient no.7 and some greenbean if you want.

Tip for make it good
1. When knead the flour, should sure that it very soft otherwise if it cool, dessert will be hard.
2. Careful the greenbean will come out from the middle of dessert.
3. Good dessert should have flour which soft and sticky, good shape, light color.

Khanom Buad Chee mun (Sweet Potatoes in Coconut Cream)

2009-05-22T10:30:00.000-07:00

Ingredient
1/2 pounds sweet potatoes (about 3 medium)
3/4 cup “lite” coconut milk
3 teaspoon sugar
1/2 teaspoon salt

Method
1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2. When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, sugar and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.

khanom tang taek(Pancake with Coconut)

2009-05-22T10:20:00.000-07:00

This is a roadside snack called khanom tang taek in Thai. It can be translated as Poorman’s Pancake. It is not really a snack because of its size. Nor is it like any pancakes that we would come across in the West. But, I suppose it is a good snack for a person who is broke because you certainly get your money’s worth. It only costs about 50 cents. The batter of the pancake has a mixture of flour and eggs and is cooked in a large deep pan. The pancake is topped with shredded coconut, sugar and sesame seeds. As you can see in the picture below, some versions are coloured green!

Method

Khanom Lod Chong Nam Ka Ti

2009-05-22T10:14:00.000-07:00

Ingredient
2 cups of rice flour
1 cup of palm sugar
1/2 cup of concentrated pandanus squeeze
7 cups of red lime water
2 cups of coconut milk
1/2 teaspoon of salt

Method

1. Knead rice flour with pandanus squeeze and red lime water, add it little by little until it well combine.
2. Filter with white and thin fabric.
3. Add ingredient no. 1 to brass pan and put it on fire. Stir it until it sticky but do not let it too dry or waterly.
4. Pour cool water to basin.
5. Pour ingredient no. 3 to can which has medium hole around the bottom then press and let ingredient come out from that hole to cool water.
6. Try to change water if you see it become hot.
7. Mix coconut milk with palm sugar and salt and boil it.
8. When serve, mix lod chong with coconut milk and add some little ice on top.

Kanom Sakoo(Black Beans and Tapioca Balls )

2009-05-22T10:10:00.000-07:00

Our dessert today was "tua dum saku biak" or Black Beans and Tapioca Balls. As in many Thai desserts, it had thick coconut milk and plenty of sugar. I am afraid I wasn't too keen on this dessert. But, at least I tried. This was only 10 baht. The next time you are walking the streets in Thailand don't be shy to try something new. Thai street food is not that expensive and is worth experimenting.

Khanom Bueng

2009-05-22T10:01:00.000-07:00

Khanom Bueng 10 baht for each box.
Batter mix
500 g Toasted yellow bean flour
1 Kg Rice flour
700 g Sugar
6 Eggs
2 cups Water
1 cup
Milo powder (milk beverage with chocolate and malt) Mix Milo powder in the water, follow by toasted yellow bean flour and rice flour. Knead the mixture until it doesn’t stick to your hands. Add eggs into the dough and knead until they are well mixed. Add Sugar and continue kneading until it dissolves.

Savoury filling:
300 g Fresh shrimp(minced)
5 Coriander roots
50 g White pepper corns
1.5 cups Sugar
1-2 tsp Salt
3 Shredded Coconuts (3 fresh coconuts)
2-3 cups Water

Red or orange food coloringWash the coriander roots and pound them with pepper corns using mortar and pestle until they form a paste. Mix the paste with water and sugar in a thick sauce pan on medium heat for a while, then add the food coloring, salt, minced shrimps and shredded coconuts. Stir the mixture until the water evaporates, it will become fragrant, and stick together. Set it aside.

Sweet filling:
100 Duck eggs
3 kg Granulate sugar
4 cups Water

Separate the eggs, use only egg yolks,(save the egg whites for the cream filling). Sieve the egg yolks through a cheese cloth or a sieve. On medium heat, using a thick wok, heat the water with sugar to make syrup. Put the sieved yolks into a thick plastic bag, form the bag into a cone shape, and poke a few holes at the bottom of the bag. Press the plastic bag to let the yolks spray into the hot syrup, while moving the bag back and forth. That will cook the yolks in form of over lapping long strings. Remove it from the heat. Repeat until the yolks are gone.

Kanom Kee-Noo

2009-05-22T09:57:00.000-07:00

Khanom vong(Lan na Donut)

2009-05-22T09:47:00.000-07:00

Khanom vong

Method

Khanom Leum Gleun( Mung Bean Flour & Coconut Dessert )

2009-05-22T02:30:00.000-07:00

Khanom Leum Gleun

Ingredients
60 gms Mung Bean Flour
800 ml Rose or Jasmin Water
150 gms Sugar2-3 Food ColoringMoulds for Setting

Preparation
1. Mix the flour, rose water, and sugar and stir until dissolved.
2. Warm over a medium heat, stir until it goes clear.
3. Fill the moulds to 2/3rds full.

Ingredients For the Coconut Topping
200 ml Coconut Milk
1 1/2 Tablespoon Rice Flour
1/4 Teaspoon Salt

Preparation
1. Mix all the ingredients, warm over a medium heat, stirring until the coconut thickens and rice flour is cooked through.
2. Turn off the heat.
3. Pour a thin layer over the mung bean mixture.
4. Sprinkle a few toasted sesame seeds to garnish.

khanom man sam pa lang( Steamed Cassava Cake )

2009-05-22T02:18:00.001-07:00

Ingredients
2 cups of grated Cassava
6 table spoon of tapioca flour
1 table spoon Mung bean Starch
1/2 cup sugar
1/2 cup coconut milkFood color
1 cup Shreded coconut
1/2 tsp salt

Method
Mix all the ingredient together except Shreded coconut and salt, mix until sugar dissolve for about 5 minutes. add color Mix well. mix shreded coconut and salf set asideLay small cups in a steamer and pour the mixture in each cup and Steam for 15 minutes. top or mix with Shreded coconut before serving.

Khanom Fuhk Thong (Pumpkin Cake )

2009-05-22T01:52:00.000-07:00

Khanom Fuhk Thong

Ingredients
1 cup rice flour
1/2 cup tapioca flour
1 cup smash pumpkin
1/2 cup coconut cream
1 cup sugar
1 cup old coconut (scraped)
1 tbsp. baking powder

Method
1. Mix rice flour, tapioca flour and sugar together. Add baking soda and baking powder. Sieve twice.
2. Put smash pumpkin. Then add coconut cream gradually. Mix well.
3. Put the mixed in a cup (made from banana leaves or a small cup)
4. Now, steam for 20 minutes.
5. When it’s done, cool it off. Take out of the cup and put it on a plate. Top with scrapped coconut.

Khanom Kluay

2009-05-22T01:44:00.000-07:00

Khanom Kluay

This is one of them. A kind of mashed banana mixed with flour and coconut milk. This is placed into banana leaf cups and shredded coconut is put on top. This is then steamed for about 10 minutes. These only cost two baht each.

Ingredients
2 Cups Rice Flour
1½ Tapioca Flour
1 Cup Scraped Young Coconut
2½ Cups Coconut Milk
2 Cups Mashed Banana (1 kg)
2 Cups Sugar
2 Teaspoon Salt For the topping:
3 Cups Scraped Coconut
1 Teaspoon Salt

Banana Leaves Method
Mix the two kinds of flour together. Add the coconut milk while you knead the mixture.
Then add the salt and the mashed banana. Knead it well together.
Prepare the topping my mixing the scraped coconut and salt together.
Put the original mixture in tray lined with foil and steam it for twenty minutes.
Let it cool down in a fridge.
Before serving decorate with the topping and slices of banana.

Khao Lam (Sticky Rice in Bamboo)

2009-05-22T01:35:00.000-07:00

Khao Lam

When you are travelling, one of the highlights is always tasting the local specialties. Last weekend I was in Nakhon Pathom which is famous for khao lam - which is sticky rice cooked in a bamboo tube. There are different recipes. You can use either black or white sticky rice. Some will also have black beans. The white in this picture is egg custard. This dessert is flavoured with coconut milk. There is another version in Chonburi and I will show you the difference later.

When you buy them you usually have to say how many bamboo tubes you want. The classifier for this is "grabok". They are usually 35 baht each or three for 100 baht. I bought a bundle of three and she threw in a thinner tube for free. It is so nice when they do this. Around some tourist attractions, some vendors get greedy when they see foreigners and will try and overcharge.

Khanom foi tong( Golden Fibers)

2009-05-20T23:31:00.000-07:00

Ingredients
12 egg yolks, strained
3 cups castor sugar
1 cup water A few fine-pointed paper cones for piping

Method
Heat the water in a saucepan. Pour in the sugar and stir until the sugar is dissolved. Bring to the boil and let it boil for 15 minutes. Stir constantly with a wooden spoon. Remove from the heat and strain. Pour the syrup back into the saucepan. Bring to the boil. Pour the egg yolks into a paper cone and pipe the egg-yolks onto the boiling syrup through the fine-pointed hole to form fine even threads. To do this you will have to move your hand clockwise very rapidly over the saucepan of boiling syrup. Remove the threads from the saucepan as soon as they are cooked with a slotted spoon. Add a little water to the boiling syrup from time to time. Arrange the gold threads into individual portions on a serving dish.

Khanom tong yib(Golden Flowers)

2009-05-20T23:04:00.000-07:00

Ingredients

20 duck egg yolks
10 measuring cups castor sugar6 measuring cups fresh water
10 pandanus leaves

MethodsMethods of Thick Syrup
1. Mix sugar and eggshell. Add water and pandanus leaves. Bring to stir over medium heat.
2. When boiling, spoon the bubble. Strain through muslin. Then reduce to lower heat.
Methods of Light SyrupFollow the methods for thick syrup but the ingredient of sugar and water will be 1:1Preparation of Eggs
1. Separate the yolks and squeeze through muslin.
2. Beat with blender for 5 minutes until the yolks become bubble and thick. When drop, the yolks are unflatted.
3. Simmer syrup over lower heat until it is still.
4. Make the yolks into dollop of batters of 1 1/2 inch diameter and drop into the pan.
5. Increase heat. Cook the batter both sides. Add little water until the batter is done.
6. Lower the heat. Ladle and soak in light syrup.
Thong Yib is an ancient Thai dessert served in auspicious ceremonies. It is in popular family of desserts consisting of "Thong" (meaning "Gold") in all of the manes. Thong-yib, Thong-yod, Foy-thong, all mean to wish everyone with gold; much money and treasure, and to spend

Khanom Luk Chup

2009-05-20T21:39:00.000-07:00

They look like various kinds of fruit and vege- tables, such as chillies, cherries, mangosteens, oranges, mangoes, bananas, watermelons, and carrots but they are in miniature. Their taste is sweet, their smell is fragrant, and their appearance is attractive and colorful. They are called Luk Chup.

To make Luk Chup, the basic ingredients are ground mung beans (with skins removed), sugar, coconut cream, clear gelatin, and food-colouring. Ground bean paste is mixed with sugar before coconut cream is added. The mixture then is heated over a gentle fire until it becomes sticky. After leaving it cool, the mixture is taken to be molded into the desired shapes of fruits and vegetables. This important step needs good dexterity. Every curve and line requires a very gentle touch to shape the mixture into the miniature fruits or vegetables. But the size of each piece is limited by the amount of mixture that can be made to hold together. Then the little models are painted in various colors. When dry, they are dipped in clear gelatin.

Khanom Tom

2009-05-20T00:00:00.000-07:00

Ingredients
1 kg. glutinous rice flour
4 cups water
3 coconuts
1 1/2 kg. palm sugar
Preparations
1. Grate coconut meat.
2. Mix 1 cup of water with palm sugar. Stir till the sugar dissolves over the heat, add coconut meat. Stir for another 30 minutes.
3. Knead the flour by adding water gradually.
4. Form the dough from step.3 into flat, and round shape.
Drop in boiling water. Remove it from the water when it is floating over. Wash with cool water, then put it in the prepared coconut meat.

Kha nom sord sai

2009-05-19T22:02:00.000-07:00

A white coconut-based gelatinous mass in which one finds a bit of sweet cooked and special treated coconut-meat nicely wrapped in a piece of banana-leave.Price: 2-3 Baht
Prepare the Flour
2 cup black sticky rice flour
2 cup white sticky rice flour1 and 1/2 cup warm water
Cooking instructions
1. Mix two kinds of flour together. Pour only a small amount of warm water while you are kneading the dough. Knead until the flour gets soft and roll it to 1/2 inch size. Use wet white cloth to cover the dough.
Now prepare the topping part
1 kg. Scrapped coconut1 cup rice flour
1 tbsp. salt
6 cup flower water.
2. Make coconut milk from 6 cup of flower water squeeze with scraped old coconut and pour on the filter to get just the milk part.
(Flower water: Soak the flower in water and keep it seal for one night)3. Add rice flour with the coconut milk and boil it on low heat. Keep stirring until it gets thick. Be careful, don't let it gets sticky in a ball shape.

Leave the topping pot inside a bigger pot of hot water so that the topping will be warm all the time. It will be easier when you drop it over the white dough.
Prepare the inside stuffing
1 cup scrapped old coconut
1 cup palm sugar1/2 cup water.
4. Mix scrapped old coconut with palm sugar and water altogether in a pot. Put it on low heat and boil. Keep stirring until it gets sticky enough to roll to a ball shape.
5. Remove from the stove. Leave it cool and make it a small ball shape of 1/2 inch. Put them in a big container and fumigate with candle smoke.
After you have prepared the 3 main ingredients, follow these steps.
1. Flatten the flour from number 1 and put the fumigated sweet stuffing in the middle. Make it in ball shape. Hide the stuffing inside the white dough.
2. Put 1 tsp. of topping on the banana leave and place the ball on it. Pour another 2 tsp. of topping over the ball.
3. Wrap the banana leaves. Attach the leaves with toothpick. (Consult a nearby wrapping supervisor for instructions… haha.. I don't know how to explain)
So sad, I was not a professional video maker. I blocked the camera, when I tried to show how to wrap food with banana leaves.

Look for my Ho Mok Gai Sai No Mai video on youtube for how to wrap. To skip this difficult part, you can use a small cup made from ceramic.
4. After that, steam in boiling water for 10 minutes.I introduced this dessert to my German colleague at lunch time after we finished our meal. She loved it and also when I introduced it to my husband he said the taste is good.

kaao dtom mad(Steamed Sticky Rice Pouches with Filling)

2009-05-19T20:25:00.000-07:00

Our dessert today is also one of my favourites. It is called "khao tom mad". It is basically a mixture of sticky rice with coconut cream and sugar. It also has a ripe banana in the middle and you can also see some black eye peas in this picture. It is wrapped in banana leaves and then left to steam for two hours. These cost only 6 baht each. Baitong khanom thai .

Ingredients

1 2/3 cups sweet (glutinous) rice
2 cups coconut cream
4 tablespoons palm sugar pinch of salt
8 ounces dried black beans
4 small bananas, halved

Method
Rice and Black Beans
1. Soak the glutinous rice in water overnight, then drainIf you want to include the black beans soak them overnight also and boil until soft.
2. Combine coconut cream, sugar and salt in a separate bowl and stir until ingredients absorbed.
3. Put all of the drained rice in a non-stick pan on low heat, and very.
4. slowly add the coconut cream mixture while stirring with a wooden spoon.
5. Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed.
6. This may take up to one hour, be patient and make sure the coconut milk is absorbed.
7. Let cool.

Method
Wrapping
1. Put a small amount of rice on a banana leaf and mix with black beans.
2. Place a banana on top.
3. cover with more rice and beans.
4. fold up the leaf and tie securely.
5. Repeat until all bananas are used up.
6. Steam for 15 minutes, in a bamboo steamer, allow to cool

Khanom Wun Kati (Coconut Milk Over Gelatin Dessert)

2009-05-19T19:44:00.000-07:00

Jelly with Coconut Cream Topping is an easy to make Thai dessert. It can be served in all occasions for everybody and can be adjusted into various tastes and colours such as Coconut CreamTopping, Jelly with Pandanus leaf-scented, Fruit Jelly and Coffee Jelly.

Ingredients
1 pack (50 grams.) agar-agar Powder
16 cups water
9 cups sugar
1/4 cup concentrate pandanus leaves
2 kg. (to make 5 cups coconut cream) grated coconut meat 1 tbsp. salt 20 pandanus leaves
1 tbsp. rice flour

Methods for making jelly
1. Mix agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and 10 pandanus leaves. Boil for another 5 minutes. Strain and set aside.
2. Mix 8 cups of the mixture in step.1 with the topping. Bring to boil. Set aside.
3. Boil the rest of the mixture. Add pandanus-leaf water. Pour into the dried tray (about 3/4 of the tray.)
4. Leave to cool

Topping
1. Mix coconut cream, salt, and rice flour together.
2. Add 8 cups of the prepared jelly mixture (in step 1 for making jelly). Add 10 pandanus leaves. Bring to boil.
3. Pour the topping onto the jelly in the tray. Leave to cool for about 2 hours, then cut into pieces.

Khanom Wun in Thailand.The lady selling this one comes during the day ringing her bell. If I can catch her I will share some pictures with you. This version is called "wun gati" which is a coconut jelly. The green colouring is natural and comes from the pandanus leaf which is often used in desserts.

Ta-Ko Haew,Ta-Ko cow pord (Water Chestnut or corn And Coconut Custard Topping)

2009-05-19T07:05:00.000-07:00

Ingredients

5 cups rice flour

6 cups coconut milk

3 cups water chestnuts

7 cups jasmine essence water

1/2 teaspoon salt small square pandan leaf vessels

Directions

1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
3. Slie the water chestnuts into small pieces.
4. Heat 4 cups of flour and jasmine essence water in a wok and mix well. Add the syrup and mixtogether, stir well.
5. When the flour become sticky, add water chestnuts and mix well. Drop into the vessels at the half of its.
6. To make the topping, heat the coconut milk to boil, add the remaining flour, salt and stir well. when it cooked. Remove from the heat.
7. Drop the topping into the vessels until full. Leave to cool.

Phak Thong Sangkaya (Custard Steamed in Pumpkin)

2009-05-19T06:47:00.001-07:00

Ingredients

1-1/2 cups (duck) egg

3/4 cup palm sugar*

3 pandanus leaves

1-1/2 cups coconut milk

2 small pumpkins

Method
Note: the pandan leaves turn the custard green: this is traditional in Thailand but may be considered optional.

With a small sharp pointed knife, cut a star shaped opening around the stems of the pumpkins, lift the stems, and remove the seeds and membrane from inside.
Combine sugar with egg, beat with pandan leaves for about 10 minutes, then continue beating, adding the coconut milk. Strain through cheesecloth into the hollowed out pumpkins, leaving about 1 inch space at the top.
Place the pumpkins in small bowls for support, and place in a steamer tray, putting the stems on the tray also. Steam for about 45 minutes.

Serving
Replace the stems as lids, and serve cool.
* Moderator's note: Pandanus leaves (also called screwpine leaves) are popular in Southeast Asian cooking (especially Thai, Indonesian, and Malasian) and have a floral flavor. They are used to flavor puddings and rice dishes. As stated above by Ian, they have an intense green coloring which makes them useful as a natural food coloring. They are available in Asian markets usually dried but sometimes fresh. Other names for them are daun pandan and kewra.

Durian

2009-05-12T21:29:00.000-07:00

Durian:The King of Fruits

Thais regard durian as the king of fruits! A delicacy that consists of several large inedible seeds covered with the creamy golden flesh, altogether hidden within the spiny exterior of this really unique and exotic treat. Durians are easily noted for their highly pervasive and unpleasant smell, though the taste of durian is well worth all efforts to ignore its stink in order to sample the subtle flavor with distinctive smooth texture of this incomparable tropical fruit. In Thailand oftentimes sellers retail durians as 'ready to eat', since it isn't easy to get through its rough rocklike exterior. The species of Thai durians are found in several varieties, of which the most popular one is called 'mon thong'.

Khanom of receive from durian.

Durian ice cream

Thai Sticky Rice Steeped in durian Coconut Topping .

Fry durian.

Durian cake.

Khanom Thai of receive from Thai fruits .

2009-05-12T19:43:00.000-07:00

In May ,Thailand have many fruits example lychees,manges,durians etc.Because of Thailand have many fruits Thai people to think of food receive from Thai fruits .

Lychees

The fruit is covered by a leathery rind or pedicarp which is pink to strawberry-red in color and rough in texture. A greenish-yellow variety is not grown in California at present. Fruit shape is oval, heart-shaped or nearly round, 1 to 1-1/2 inches in length. The edible portion or aril is white, translucent, firm and juicy. The flavor is sweet, fragrant and delicious. Inside the aril is a seed that varies considerably in size. The most desirable varieties contain atrophied seeds which are called "chicken tongue". They are very small, up to 1/2 inch in length. Larger seeds vary between 1/2 to 1 inch in length and are plumper than the chicken tongues. There is also a distinction between the lychee that leaks juice when the skin is broken and the "dry and clean" varieties which are more desirable. In some areas lychees tend to be alternate bearers. Fruit splitting is usually caused by fluctuating soil moisture levels.

Stem

Flowers

Fruits

Khanom and drinks of receive from lychees.

Fresh Lychee Juice .

Lychee Cake.

Lychees in syrups.

Lychees icecreem.

Thai fruits

2009-05-12T19:38:00.000-07:00

Thai fruits

Thailand has fresh fruits all the year round .You can meet many fresh fruits on street 0r fresh-food market.Thai fruits are delicious and mostly are sweet.Thailand is popularly known as the "land of smiles", "land of yellow robes" and probably another popularity of Thailand is a land of tropical fruits as the country is blessed with a myriad of delicious tropical and temperate fruits which only vary depending on the season.As Thai fruit farmers are always eager to plant new varieties and improve the existing varieties, Thailand is never without fruit. In the country side, some fruit trees such as bananas are also used as a fence around their houses, though they are far inferior to barbed-wire, they provide greenery and fresh air to all living nearby.

Khanom Thuay (Coconut milk in Cup)

2009-05-12T09:12:00.000-07:00

Ingredients
2 cups of rice flour

1 cup of sugar

2 cans of coconut milk (16oz each)

1 teaspoon of salt

Method

Save two tablespoons of the flour and mix the rest with water, 1/2 can of coconut milk, and some water to make medium-blended mixture. Also mix the rest of the coconut milk (1 1/2 cans) with salt and the two table spoons of rice flour. Pour the first mixture in small cups (about 1 inch diameter). Make sure to leave about 1/4 of the cup for the topping. Steam the cupped mixture for about ten minutes before adding the topping mixture. Continue steaming the cups for another 10 minutes. Take the steamer our of the heat and let it cool down to room temperature.
When serving, use a small and thin spatula to take out the dessert. From the side, there are two layers of the cup-shaped dessert. The "body" should have a dull white color while its topping should be whiter. The "body" tastes sweet as constrasted with the topping , which is salty.

In China or Japan, these kinds of tiny cups are plentiful. In the US however, it is not easy to get them. I used to see them on sale at some Thai grocers. In Thailand, they also use cups which are wide with a shallow depth (shaped like of cocktail cup). Deeper cups may have effect on the combination of the tastes of the "body" and the topping. The preparer needs to adjust accordingly the amount of the two.

Tab Tim Grob ( Red Rubies)

2009-05-12T08:33:00.000-07:00

Ingredients

1 cup water chestnuts

1/2 tapioca flour

1/2 cup sugar

3/4 cup jasmine essence water

3/4 coconut milk red food colouring crushed ice

Method
1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2. Slice the water chestnuts in dice shape and soak in the red food colouring and stir until bright red. 3. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
4. Put the flour in a plate and add the water chesfnuts and shake so the pieces become well coated.
5.Heat 5 cups of water to the boil, add the water chesnuts. It will float when cooked and look like rubies. Drain and plunge in cold water immediately.
6. Serve a little water chestnut into dessert dishes, add syrup, coconut milk and ice

Kanom Tian ( Stuffed Dough Pyramid Dessert)

2009-05-12T07:50:00.000-07:00

INGREDIENTS

1 kilogram sticky rice flour

3 cups water

8oo gram palm sugar

Stuffing:

1/3 cup minced pork

1/2 cup mung bean

2 tbsp. minced coriander roots

1 tbsp. pepper

1 and 1/4 cup sugar

1/4 cup minced onion

1 and 1/2 tbsp. salt

3 tbsp. vegetable oil

1 cup vegetable oil to spread on banana leaves

METHOD
1. Soak mung bean in the water for 30 minutes.
2. Place a white cloth filter in the steam pot. Steam the mung bean for 20 minutes.
3. Ground the bean finely.
4. Ground coriander roots and pepper altogether.
5. Add vegetable oil in the pan and stir-fry the mixed in number 4 until it smells aromatic.
6. Next, add pork and cook for 10 minutes. Then, add grounded mung bean, sugar, salt, and onion. Mix well.
7. Mold it to 1 inch ball.
8. In a pot dissolve the palm sugar with low heat on the stove. After that, leave it cool off and then add sticky rice flour. Knead it until it's all mixed very well.
9. Leave the dough for 30 minutes. Then, mold it into 1 inch flat round shape, put stuff in the middle and mold it to a round ball.
10. Cut banana leave in 5x7 inches. Spread vegetable oil all over the leaves. Fold banana leave into a cone.
11. Place the ball in side and wrap it. Steam for 45 minutes and remove from the stove.

METHOD

Bua Loi ( Thai Rice Balls in Coconut Milk)

2009-05-11T23:20:00.000-07:00

Ingredients

3 cups glutinous rice flour
1.5 teaspoons pandan essence
4 cups coconut cream
2 cups sugar
1 teaspoon salt
3 eggs (optional)

Method
Mix the rice flour with enough water to make a stiff paste. The pandan essence should be added to the water before mixing with the rice flour. Knead well and then form pea-sized balls. Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain. Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls. When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream. Serve as dessert in small bowls. Thais often add sweet corn kernels to the final product.

If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, crack eggs one at a time into the water. When eggs are done, remove from water and set aside. One egg should be added to each bowl prior to serving.

In Thai you can met many Khanom Bua Loi style ,Example

Khanom Bua Loi of it receive from pumpkin .

Khanom Bua Loi in ginger drink .

Kao Neeo Moon (Thai Sticky Rice Steeped in Coconut Milk)

2009-05-11T22:49:00.000-07:00

Ingredients
1 lb sticky rice1 tbsp salt
3/4 cup sugar
2 1/4 cup coconut milk

Method
Prepare the sticky rice as per our detailed instructions. Dissolve salt and sugar in the coconut milk, and heat stirring to prevent lumps. When coconut milk boils, remove from heat and set 3/4 cup aside to be used when serving. Place cooked sticky rice in a container with tightly fitting lid, and pour in remaining coconut milk. Stir vigorously, and cover, and set aside for awhile to allow coconut milk to mingle with the rice thoroughly. When serving, spoon some of the coconut milk set aside earlier over the rice before adding toppings (see below). Note: be sure to mix warm coconut milk with sticky rice immediately after the sticky rice is finished cooking.

Shrimp Topping
Ingredients
1 cup finely chopped shrimp
1 cup grated coconut1 tsp finely chopped coriander root
1 tsp pepper
2 tbsp cooking oil
2-3 tsp salt
3 tbsp sugar
2 tbsp finely chopped fresh kaffir lime leaves

Method
Chop shrimp and coconut together and add a little yellow food coloring. Pound pepper and coriander root in a mortar and pestle until ground and mixed thoroughly, and fry in the oil until fragrant, then add shrimp and coconut and fry until done, seasoning to taste with salt and sugar. Remove from pan and sprinkle with chopped coriander.

Custard Topping
Ingredients
1 cup coconut milk
1/2 lb palm sugar
4 eggs

Method
Mix coconut milk, palm sugar and eggs, beat and steam in double boiler over vigorously boiling water for 25-30 minutes.

Candied Coconut Topping
Ingredients
2 cups shredded coconut1
1/2 cups palm sugar1
1/2 cups water scented with jasmine essence

Method

Mix palm sugar with the water, heat until dissolved, add coconut and cook over low heat to a thick, syrupy consistency. Cool, then place in a lidded container scented with a fragrant candle.

Shrimp Topping.

Custard Topping .

Candied Coconut Topping .

Khanom Chan ( Multi-Layer Sweet)

2009-05-11T22:13:00.000-07:00

Ingredients

2 cups plain flour

2 cups rice flour

2 cups tapioca flour

6 cups coconut milk

15 pandan leaves

5 cups jasmine essence water

Directions

1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2. To make pandan green colouring, slice the pandan leaves and Pound or blend with 1 cup of jasmine essence water. Remove it's chip.
3. Heat the jasmine essence water and coconut milk in a pot, stir frequently until cooked. Leave to warm. Pour into a big bowl.
4. Put all kind of flour into the bowl and knead well. Set aside.
5. Boil the sugar and jasmine essence water, simmer until the syrup become thick.
6. Separate the flour into two bowls. Mix the colouring with the first part of flour. So one part of flour is green another is white.
7. Pour white flour into a tray to make the first thin layer and steam. Remove from the steamer.
8. Pour green flour into a tray to make the second thin layer and steam. Remove from the steamer.
9. Repeat 6. and 7. again and again until fine. The last layer should be green.
10. Leave to cool , cut into pieces to serve.

You can met Khanom Chan on thai general street or thai fresh - food market . 5-10 bath of piece.

Bule of it receive from butterfly pea.

Green of it receive from screw pine(Bai toei).

Red of it receive from damascena mill rose.

PU CHA (Stuffed Crab Shells)

2008-12-24T22:22:00.000-08:00

PU CHA

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

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

METHOD
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.

KAI PHAT KHING (Stirfried Chicken with Ginger)

2008-12-23T00:04:00.000-08:00

KAI PHAT KHING

INGREDIENTS
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)

METHOD
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.

Tips
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.

KAENG MASSAMAN KAI (Mussaman Curry with Chicken)

2008-12-22T23:49:00.000-08:00

KAENG MASSAMAN KAI

INGREDIENTS

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)

METHOD

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.

Tips
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)

2008-12-22T06:08:00.000-08:00

KHAO PHAT KRATIEM

INGREDIENTS

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)

Method
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.

Tips
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.

Method

KhanomThai (Thai sweets.) 3

2008-12-12T20:30:00.000-08:00

KhanomThai

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

2008-12-12T18:41:00.000-08:00

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-parmor

khanom khai wan( Egg in syrup)

kanom mor kang(Baked Egg-Bean Cake)

KhanomThai (Thai sweets.) 1

2008-12-11T00:33:00.000-08:00

KhanomThai

I love Thai sweets such as Khanom Chan ( Multi-Layer Sweet),Phak Thong Sangkaya ( Custard Steamed in Pumpkin) etc.Thai sweets are made from refined recipes that have been passed down for centuries and take time and careful attention to prepare. So not only do they symbolise sweetness, they also represent passion, preciousness and subtlety. Thai sweets are also especially prepared for festivals such as the lunar new year, or as special treats to be offered to monks on special occasions.

Khanom Chan ( Multi-Layer Sweet)Green of it receive from screw pine(Bai toei).

Kao Neeo Moon (Thai Sticky Rice Steeped in Coconut Milk)

Bua Loi ( Thai Rice Balls in Coconut Milk)

Kanom Tian ( Stuffed Dough Pyramid Dessert)

Tab Tim Grob ( Red Rubies)

Phak Thong Sangkaya (Custard Steamed in Pumpkin)

Khanom Thuay (Coconut milk in Cup)

Ta-Ko Haew,Ta-Ko cow pord (Water Chestnut or corn And Coconut Custard Topping)

Khanom Med Khanun (Jackfruit "Seeds")

Khanom Wun Kati (Coconut Milk Over Gelatin Dessert)

Khanom Salee and my mame is Khanom salee.

Kha nom tan(Palm Heart Puff)

Kha nom wun ma praao(Coconut Slices in Gelatin)

kaao dtom mad(Steamed Sticky Rice Pouches with Filling)

Kha nom tom (Wacky Balls)

Kha nom tong yod (Golden Drops)

Kha nom bpiak bpuun(Yummy Tar)

Kha nom sord sai

Pad Thai

2008-12-10T22:11:00.000-08:00

Pad Thai

Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand.

Ingredients

8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots
1/4 cup dried shrimp or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.

Method

Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish(optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.

Pad pak ruam mit(Thai -style stir fried vegetables)

2008-12-10T07:57:00.000-08:00

Pad pak ruam mit

Ruam mitr means "everything mixed together" and in this recipe feel free to use any seasonal vegetables. We like this as a pure vegetarian recipe but you can substitute oyster sauce instead of soy sauce for a non-vegetarian version.

Ingredients

2 tablespoons vegetable oil

1 tablespoon chile oil

1 tablespoon coarsely chopped garlic

1 cup broccoli florets

1/2 cup cauliflower florets

1/4 cup shallots, sliced

3 tablespoons water

1/2 cup carrots, sliced

1/2 bell pepper, sliced

1/4 cup snow peas

1/4 cup mushrooms, sliced

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon palm sugar

1 cup spinach leaves

1/2 teaspoon Thai pepper powder

Method

Heat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. Add broccoli, cauliflower, shallots and water. Saute until tender, about 2 minutes, stir in all other ingredients except spinach and pepper powder. Stir fry until just cooked but still crispy. Quickly stir in spinach and remove from heat. Transfer to serving plate, sprinkle with Thai pepper powder. Serve with steamed Thai jasmine rice.

Kaj jure (omelette)

2008-12-09T22:04:00.000-08:00

Kaj jure

Ingredients

2 egg
1 tablespoons fish sauce
1 cup cooking oil

fresh-ground pepper
A bit of milk

Method

Use a standard non-stick medium skillet. Spray a very light coat of Pam or other cooking spray over the whole pan. Let the pan warm to a medium-low heat (like, 4 on a scale of 10).
(I am usually a butter fan, but I don't recommend it for this. You need very light, even greasing that won't pool or burn.) In a bowl, add a bit of milk to your three eggs. I don't know how to explain how much milk, because I forgot to measure it. I guess about a quarter of a cup -- it's an eyeball thing. Two heavy pours, or "gloop gloop." I know some people leave it out, but I believe the milk is the 1st key to a perfect omelet.Add some seasoning to taste. I like a little salt and fresh-ground pepper.Pour the egg mixture in the skillet, and swish it around so that a fine layer of egg sticks to the side of the pan. (You might want to click on the "swish pic" at left to see the closeup.) Do this by picking up the skillet and rotating it slightly. This is Swish #1, and it is the 2nd key to the perfect omelet. When the egg is about 70% cooked solid, it is time for the second swish. Whatever liquid mixture is left in the skillet, swirl it around the edges again to make the crispy edge layer thicker.

Gai pad gaprao(Thai chicken,pork,prawn or beef with holy basil)

2008-12-09T03:45:00.000-08:00

Gai pad gaprao

This is a quick and easy dish to make.

Ingredients

2 tablespoons chopped garlic

2 tablespoons chopped shallots

2 tablespoons chopped mixed red & green jalapeno peppers

1 teaspoon green peppercorns , whole.

1/4 cup fish sauce

2 tablespoons palm sugar

1 cup coarsely chopped basil leaves, add ground pepper if preferred

You can vary this recipe by adding a medium diced spanish onion or sliced green onions, or a combination.

1 pound ground or minced chicken

Method

The garlic, shallots, peppers and peppercorns are ground together in a mortar and pestle. In a hot wok with a little cooking oil, briefly stir fry this paste to bring out the flavor and aroma. Add the remaining ingredients and continue to stir until the chicken is cooked through.ServingServe over Thai jasmine rice, or over a fried egg or egg crepe, placed on the rice. For dinner it goes well with the hot and sour tom yum soups, as well as curries and other Thai food.

Tord Man Pla(Spicy Fish Cakes)

2008-12-09T02:10:00.000-08:00

Tord Man Pla(Spicy Fish Cakes)

Tord Man Pla

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus ofThai restaurants in the United States. We're happy to show you how to make it, step-by-step, withgreat results. Get a good fresh piece of fish to ensure success.

Ingredients for fish cakes

1 lb fresh white fish, prefer cod or halibut1 egg

3/4 cup finely sliced Chinese longbean, or stringbeans

6 fresh kaffir lime leaves, finely sliced

1 teaspoon sugar1 teaspoon salt1.

5 tablespoons red curry paste

3 cups vegetable oil for frying

Ingredients for cucumber relish

1/2 cup white vinegar

1/2 cup sugar1 cucumber, coarsely chopped

3 shallots, finely sliced

1-2 fresh Thai chile pepper, sliced

1 tablespoon roasted peanuts crushed in a mortar and pestle

Method for fish cakes

Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestleuntil it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil).For spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enoughto form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/highheat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain onpaper towels. Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spoonedover the fish cakes at the table.

Method for cucumber relish

Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small servingbowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.

Tom yum koong(Piquant prawn soup with lemon grass)

2008-12-08T02:12:00.000-08:00

Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor. We've perfected this recipe and assure you it tastes great .

Ingredients

20 prawns (shrimp), medium size

4-5 cups chicken broth/soup stock

2 stalks fresh lemongrass, lightly pounded, cut into

1 inch long segments

4 table spoons fish sauce

1/3 cup sliced fresh galangal

1/2 cup straw mushroom, halved or whole

6-8 kaffir lime leaves, shredded

4 tablespoons lime juice

6 crushed fresh Thai chile peppers (or more to suit your taste)

2 tablespoons "prik pao" roasted chile in oil Fresh cilantro for garnish

Method

Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste. ImportFood.com has two options for you. We recommend you order our Instant Tom Yum Paste, imported from Thailand and a very good quality product. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.

Tom kha gai(Coconut milk soup with chicken)

2008-12-07T23:51:00.000-08:00

Tom kha gai

Here you can conveniently purchase authentic,quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoycooking Thai food!

This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms),flavored with the very unique flavor of galangal ("kha" in Thai) which creates a heavenly tastewhen combined with hot chile peppers, coconut milk, lime leaves and lemongrass. See our newTom Kha Salmon recipe made by the Prime Minister of Thailand.

Ingredients

16 fluid ounces soup broth (chicken stock)

4-5 kaffir lime leaves, shredded

4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor

1 inch cube (or a bit more) galangal sliced thinly.

4 tablespoons fish sauce2 tablespoons lime juice

4 oz chicken breast cut into smallish bite sized pieces

5 fluid ounces coconut mill

small red Thai chile peppers, slightly crushed (to taste)coriander (cilantro) leaves to garnish.

Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, toas many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmendby the chili peppers. We suggest about 8-12 chili peppers for this recipe.

Method

Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).Enjoy!Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamedThai jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eatenseparately.

Seasoning

.................................................................

Method
1

Gaeng Khiao Wan Gai(Green Chicken Curry)

2008-12-07T21:50:00.000-08:00

Gaeng Khiao Wan Gai

The Thai name of this dish literally means "sweet and sour chicken curry". There is a very similar recipe for a red curry (Gaeng phed gai). We also have a slightly more complicated
Recipe for Green Chicken Curry with Baby Eggplant.

Ingredients
6 ounces chicken (in smallish bite sized pieces)
1/2 cup coconut milk
4 ounces Thai eggplant (small round eggplants)
5-6 kaffir lime leaves, shredded1 tablespoon fresh Thai basil leaves
2 tablespoon fish sauce 1 tablespoon palm sugar oil for cooking
1-3 tablespoons green curry paste

Method .
Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.

Method pictures.

Gaeng Khiao Wan Gai

Larb Gai( Thai Spicy Ground Chicken and Toasted Rice)

2008-12-07T02:56:00.000-08:00

Larb Gai( Thai Spicy Ground Chicken and Toasted Rice)

This is one of our all-time favorite Thai dishes, and it is a very common dish served throughout Thailand as well as Laos. It's quick to make and often extremely spicy, but the lime juice and mint leaves make for an exotic and splendid combination. It can be found on Thai restaurant menus in America as "chicken salad Thai style", which might be the best description for this dish. Larb it pronounced "lawb" and that means salad. It can be made with beef (lawb nuea) or pork (lawb muu) instead of chicken.

Recipe.

1 lb ground chicken

2 tablespoons sliced shallot

2 tablespoons finely chopped spring onion

1/4 cup chopped mint leaves

3 tablespoons roasted rice powder (khao koor)

2 tablespoons ground Thai chile(be sure to use real Thai ground chile)

3tablespoons lime juice

2-3 tablespoons fish sauce

Garnish
Always serve with a good portion of fresh cabbage, and add green beans, parsley, sliced radish, cucumber, & coriander leaves if you like.

Method
You can use ground chicken from the supermarket, or chicken ground in your food processor. Cook the chicken with 2 tablespoons lime juice in a pan over moderate heat. Stir until done. Transfer cooked chicken into medium mixing bowl. Add the remaining ingredients, and mix well. Taste and season as desired. You might want more or less ground chile and/or fish sauce, etc. Serve with fresh vegetables (as shown) and warm, freshly-steamed sticky rice (or if you prefer you can use Thai jasmine rice). Note: if you like chicken giblets, cut them up into small pieces and cook in boiling water. Drain then add to cooked ground chicken before you add the other ingredients.

Larb Gai.

Thai food culture

2008-12-05T22:25:00.000-08:00

Thai food culture
In Thailand,We eat 3 meals to one day. In each day we have some rice with dishes such as Sweet and Sour Prawns ,Mungbean Noodle Saladand,Lahb Gai,etc and it is always rice or noodles.

Thai dishes Favorites.

Tord Man Pla(Spicy Fish Cakes)

Tom kha gai(Coconut milk soup with chicken)

Tom yum koong(Piquant prawn soup with lemon grass)

Pad pak ruam mit(Thai -style stir fried vegetables)

Panang (Panang curry with chicken or beef)

Gaeng ped (Thai red chicken,pork,beef curry)

Gai yang(Thai barbeque chicken)

Pad kimao(Thai chicken,pork,prawn or beef flambe)

Gai pad gaprao(Thai chicken,pork,prawn or beef with holy basil)

Yum yun sen(Mungbean Noodle Salad)

Kaj jure (omelette)

Rice & Noodles Favorites.

Pad Thai(Fried noodles Thai-style)

Kaeng Khua Saparot(Thai -style prawn and pineapple curry. )

Kao Moo Tod ,Kao Gai Tod,Kao Neeo Tod(Fried chicken,pork, or beef Rice)