Showing category "Thailand" (Show all posts)

Mu Naem Tod แหนมทอด

Posted by Kroocrew on Friday, July 29, 2011, In : Thailand 



Pickling utilizing the properties of fermenting rice as a method for production of the pickling chemicals is used widely in Thailand and Laos. The technique with some variations is used for treating both meat and fish. The resultant product can be enjoyed uncooked or cooked and is a delicious option for meat or fish preparation.The process can be shortcut by using sodium nitrite but is not something that is recommended as being a very safe option. The pickling process otherwise can be allowe...
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Si Khrong Mu Naem ซี่โครง หมู แหนม (Fermented Pork Ribs)

Posted by Kroocrew on Friday, July 29, 2011, In : Thailand 





Ingredients:
  • 250gm (9 oz). end section of pork ribs
  • 10 cloves garlic (crushed and sliced)
  • 2 tsp. salt
  • 6 tbsp. steamed rice
Method:
  1. Put pork in a  bowl. Add salt, garlic and rice.
  2. With your  hands knead the ingredients together.
  3. Put the mixed pork in a glass bottle and seal the cap. Now, keep it in refrigerator for 3 nights.
  4. After 3 nights, deep fry the pork for 20minutes or until cooked alternatively  cook  in the oven.
This dish is fantastic. It's both the mixture of texture with the easy chewing of ...
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Rad Nah ราดหน้าหมูหมัก (Rice Noodles in Gravy)

Posted by Kroocrew on Monday, June 20, 2011, In : Thailand 



Rad Nah is a commonly seen dish on street stalls in Thailand. A good preparation is hard to beat but many times it is light on in flavour. Flavourant has to be added heavily as the starch gravy really neutralises a lot of this. Tasting while making is the essence of success.



Ingredients:
  • 500 gm (½ lb) Chinese broccoli; collard greens; standard broccoli or kohl rabi
  • 2 tablespoons Dark Soy Sauce
  • 350 gm (¾ lb) Fresh Flat Rice Noodles or 250 gm(~½ lb) of Dried Flat Rice Noodles.
  • 2 cloves garlic
  • 2 t...

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Moo Ping หมูปิ้ง (Grilled Pork Skewers)

Posted by Kroocrew on Friday, June 17, 2011, In : Thailand 




Moo Ping are often mistakenly called satay because they are often served with chicken satay being similar in presentation. The Moo Ping or grilled pork traditionally wasn't served with a peanut sauce this has changed a little in relatively recent years in travellers areas of Thailand. The small piece of fat generally placed at the top of the skewer adds that delicious flavour of grilled lard and the amount added is barely of consequence.




Ingredients:
  • fish sauce
  • garlic, 3-5 cloves
  • pork, 500 gm ...

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Yam Makheua Yao ยำมะเขือยาว (Eggplant Salad)

Posted by Kroocrew on Monday, June 6, 2011, In : Thailand 





Ingredients:
  • Thai Eggplant 2 halved lengthwise
  • Hardboiled egg 2 halved
  • Shallot ¼ cup thinly sliced
  • Dried shrimp 2 Tbsp finely pound
  • Minced pork 200 g
  • Water 120 ml (½ cup)
  • Mint leaves 1 bunch
  • Fish sauce 3 Tbsp
  • Lime juice 2 Tbsp
  • Palm Sugar 1 Tbsp
  • Coriander root paste 1 tsp
  • Thai chillies ½ tsp chopped finely
Method:
  1. Grill eggplant and when evenly cooked through, allow to cool, remove the skin and cut into 10 cm (2 in) pieces.
  2. Heat water in a pot over low heat, add minced pork and stir until cooked throu...

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Kluai Buat Chi กล้วยบวชชี (Banana In Coconut Milk)

Posted by Kroocrew on Thursday, June 2, 2011, In : Thailand 





Ingredients:
  • 2 to 3 small, just ripe *bananas
  • 4 cups thin coconut milk
  • 1 cup sugar
  • 1/4 teaspoon salt
Method:
  1. Slice the bananas lengthways, then in half. Pour the coconut milk into a pan, add the sugar and salt.
  2. Bring to a boil, add the bananas, bring back to a boil for 4 minutes and then remove from heat.
  3. Serve hot or cold.

In Thailand the banana used for this dish is called “kluay nam wa” (musa sapientum) and is a small variety.

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Khanom Thom Khao ขนมข้าวต้ม (White Coconut-ball Confection)

Posted by Kroocrew on Tuesday, May 31, 2011, In : Thailand 





Ingredients:
  • 200 gm. glutinous rice flour
  • 40 g. rice flour
  • 1 cups water
  • 1 coconuts
  • 400 gm. palm sugar
  • 50 gm. maltose syrup
  • 2/3 tsp. salt
Filling:
  1. Grate the coconut meat.
  2. Mix palm sugar, 25 ml of water and maltose syrup together. Stir till the sugar dissolves.
  3. Add the grated coconut meat. Stir till thick.
  4. Form the mixture into small balls.

Methods :
  1. Mix the two flours together. Make the dough by adding 50ml of water at a time to make dough, kneading as you go.
  2. Cover the filling prepared above wit...

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Giew Thod เกี๊ยวทอด (Fried Pork & Scallion Wontons)

Posted by Kroocrew on Friday, May 27, 2011, In : Thailand 



These are a common snack in Thailand adopted from the same Chinese recipe. Interestingly the amount of filling is tiny and completely overwhelmed, in a sense, by the wrapper. Most often these are sold with the accompanying cellophane bag of Nam Jim Kai securely wrapped by the Thai technique of rubber band origami.




Ingredients:

*For the pastry
  • 100 gms  Flour
  • 1 Egg
  • 1 tsp Oil

For the filling
  • 150 gms Pork Mince
  • 2 Tbsp Light Soy Sauce
  • 3 Garlic cloves
  • 2 sprigs Coriander leaves.
  • 1 green onion
  • Pepper
  • Salt

Metho...
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Thai Chicken Boats เรือไก่

Posted by Kroocrew on Friday, May 27, 2011, In : Thailand 






Ingredients:
  • 4 skinless, boneless chicken thighs
  • 2 tbsp vegetable oil
  • 1 shallot , finely chopped
  • pinch dried chilli flakes
  • 2 tbsp fish sauce
  • juice 1 lime
  • Handful each coriander , mint and parsley leaves, chopped, plus extra to serve
  • 4 heads red or green chicory or endive leaves
  • 1 red chilli , sliced, to serve
Method:
  1. Dice the chicken thighs into small pieces with a knife until they are coarsely minced.
  2. Heat a wok over a high heat. When hot, add the oil, chicken and shallot. Stir constantly and cook for...

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Crunchy Chicken Canapés คานาเป้ไก่กรอบผิว

Posted by Kroocrew on Thursday, May 26, 2011, In : Thailand 


This is the cooked texture of the chicken but in thinner strips.
Your mind's eye will have to assemble it as a canapé


This dish is based on another popular Thai snack food "Cab Kai" which is somewhat similar to Crispy pork rinds but these are the chicken skin crisped up.




Ingredients
  • 200g boneless, skinless chicken breasts
  • 1 egg , lightly beaten
  • 85g polenta
  • Sunflower oil , for frying
  • 3 tbsp crème fraîche
  • 2 tsp peri-peri sauce
  • 100g  watercress
  • 2 tbsp  vinaigrette dressing
  • Semi-dried bread. Crisp enoug...

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Spinach Miang เมี่ยงผักขม

Posted by Kroocrew on Thursday, May 26, 2011, In : Thailand 



This hors d'oeuvres is based on the very traditional Thai dish called Miang Kham, a recipe is on site. Miang Kham uses betel leaves as the wrapper.




Ingredients
  • 2 segmented and chopped limes
  • 2cm piece chopped or julienned ginger
  • 1 finely sliced shallot
  • ½ chopped chillie
  • 1 tbsp coriander leaves
  • 2 tbsp peanuts
  • dash fish sauce
  • sprinkle palm sugar
  • *tamarind extract
  • 8-12 baby spinach leaves
Method:
  1. Mix together limes, ginger, shallot, chilli, coriander leaves and peanuts. Season with a dash of fish sauce and...

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Thai Mango, Chillie & Lime Cups มะม่วงพริกและมะนาวกระทงทอง

Posted by Kroocrew on Wednesday, May 25, 2011, In : Thailand 


Ingredients:
  • 1 mango
  • 1 red chilli
  • ½ red onion
  • handful coriander leaves
  • juice 1 lime
  • 2 tbsp sweet chilli sauce
  • 32 mini croustade cups.

Method:
  1. Mix the mango, red chilli, red onion and a handful coriander leaves, then mix with the lime juice and sweet chilli sauce. Season.
  2. Divide between 32 mini croustade cups  and serve within 1 hr so they'll be firm.

Notes:

Croustade cups may be available from various supermarkets or high quality bakeries. They can also be made as the Thai kratong tong cups and the Ma...
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Sesame Beef Wraps เนื้องาเมี่ยง

Posted by Kroocrew on Wednesday, May 25, 2011, In : Thailand 





Ingredients
  • 1 tsp vegetable oil
  • 175g beef steak, cut into thin strips
  • 1 red pepper, deseeded and thinly sliced
  • 2 garlic cloves , thinly sliced
  • 2cm piece fresh root ginger , thinly sliced and cut into matchsticks
  • 1 tbsp sesame seeds
  • 2 tbsp soy sauce
  • 2 Baby Gem lettuces
  • 1 tsp sesame oil

Method:
  1. Heat oil in a wok or large frying pan. When the wok is really hot, tip in the beef and pepper, then cook for a few mins until lightly browned and the beef is cooked through.
  2. Add the garlic, ginger and sesame seeds...

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Chicken Satay Shots ปริมาณไก่สะเต๊ะ

Posted by Kroocrew on Wednesday, May 25, 2011, In : Thailand 





Ingredients:
  • 4 skinless boneless chicken breasts
  • 3 tbsp soy sauce
  • 1 heaped tbsp Sri Racha Chillie sauce or any other that you prefer.
  • 2 garlic cloves , crushed
  • 1 tbsp vegetable oil
  • 1 heaped Tbsp palm or coconut sugar
  • 1 lime,
  • 1½ cups ready-made or home made satay sauce
  • 12 limes slices

Method:
  1. Cut the chicken breasts into 40 thin strips and put them into a bowl with the soy sauce, chilli sauce, garlic, oil and sugar. Mix together until the chicken is coated, then thread each strip on to a bamboo skewer...

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Crab Cake Hors d'Oeuvres with Chillie Lime Dressing

Posted by Kroocrew on Wednesday, May 25, 2011, In : Thailand 





Ingredients:
  • 200g cooked crab-meat. (Vietnamese brands canned crab-meat is a choice product)
  • 3 tbsp mayonnaise
  • 2 spring onions, finely chopped
  • 1 tbsp chopped coriander
  • 1 egg , beaten
  • 2 handfuls breadcrumbs or panko
  • 4 tbsp mayonnaise
  • 1 lime , juiced and zested
  • 2 tbsp sweet chillie sauce (commercially available)
  • Cooking oil
  • Coriander leaves (optional garnish)
 Method:
  1. Mix the crab, mayo, onion and parsley. Divide into 16, shape into balls, then dip in the egg and coat in breadcrumbs. Firm up in the fridge ...

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Ma Ho Canapés (Galloping Horses)

Posted by Kroocrew on Wednesday, May 25, 2011, In : Thailand 





Ingredients:
vegetable oil
8 shallots , finely sliced
2 tbsp crunchy peanut butter
1 tbsp palm sugar
1 tbsp fish sauce
1  fresh pineapple , cut into cubes or slices of semi-green mango approx 3 cm diam circles or 3 cm squares.
1 lime
1 red chilli , sliced finely
handful coriander leaves

Method:
Heat a little oil in a frying pan and fry the shallots until they brown. Reduce the heat and add the peanut butter, sugar and soy sauce and stir until the sugar has melted.
Add the juice of a squeezed lime. ...
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Kao Chae Sawei

Posted by Kroocrew on Thursday, May 19, 2011, In : Thailand 



Kao Chae originally was a Mon recipe and a complicated process, “Kao Chae Sawei” or “Royal court Kao Chae” which we generally know nowadays is Kao Chae with jasmine water, it is served with side dishes which are fried shrimp paste and many color of boiled vegetable.

We called “Kao Chae Sawei” because the royal court attendant, Momluang Neung Ninrat, a palace cook, offered Kao Chae to King Rama V and it became one of his favorite dishes. After 1910, AD Kao Chae become well known wi...
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Herbs Commonly Used in Thai Cooking.

Posted by Kroocrew on Saturday, May 14, 2011, In : Thailand 
Basils (horapha ใบโหระพา, kaphrao ใบกะเพรา, maenglak  แมงลัก)



                                Horapha                                     Kapraow                                         Maenglak

Horapha ใบโหระพา is also Basil Anise. it is one of the 250 varieties of Sweet Basil cultivars and is related to the commonly used sweet basil used in Italian cooking. It has a decided aniseed fragrance particularly when added to a cooking ...
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Muu Waan หมูหวาน (Sweet Pork)

Posted by Kroocrew on Thursday, May 12, 2011, In : Thailand 




A sweet caramel tasting pork used as a side dish to rice, or where a sweetness is needed to counter a spicy chilli dish.




Ingredients
  • 100 gms Fatty Pork (Thick Middle Bacon Cuts are Best)
  • 2 Tablespoons Sugar
  • 1 Teaspoon Salt
  • 100 ml Water
  • 2 Tablespoons Dark Soy Sauce
Method:
  1. Put the sugar and enough water to moisten the sugar into a pot and place over medium heat.
  2. When caramelised add the balance of water, the soy sauce and salt into the pan.
  3. Bring to the boil and add the pork cut into small strips.
  4. Co...

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Muu Tod Gratiam Phrig Thai หมูทอดกระเทียมพริกไทย (Pork with Garlic and Pepper)

Posted by Kroocrew on Monday, May 9, 2011, In : Thailand 




This is a very typical lunch dish. It's available in most on the street restaurants and a common and popular choice in guesthouses in Thailand.

Once again freshness is the element that brings this dish to the highest enjoyment.




Ingredients
  • vegetable oil, 2 tbsp
  • pork fillet, 500 g
  • garlic, ½ bulb or 1 bulb of Thai garlic
  •  coriander roots, 10
  • light soy sauce, 1 tbsp
  • oyster sauce, 1 tbsp
  • fish sauce1 tbsp
  • sugar
  • white peppercorns, 2 tsp
For the dip:
  • garlic, 5 cloves
  • green Thai chillies (prik kee noo), chopped...

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Thai Cuisine The Complete Flavours

Posted by Kroocrew on Friday, May 6, 2011, In : Thailand 
Saucy taste of Siam





Thailand is very active in the culinary arts in competition and development. Television shows many new creations almost everyday and most are of the central Thai style although in some cases borrowing heavily from the other surrounding Thai styles.
A recent  competition "Taste of Siam", to create good sauces for Thai dishes particularly for Thai restaurants opening in other countries.  A good sauce is fundamental to a great authentic Thai dish and the ease of collecting ing...
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Laab Het ลาบเห็ด (Thai Mushroom Salad)

Posted by Kroocrew on Saturday, April 30, 2011, In : Thailand 





Ingredients:
  • 10 dried shitake mushrooms
  • 1 c fresh Oyster mushrooms, diced
  • juice of 1 lime
  • vegetarian "fish" sauce
  • 1 tsp sugar
  • 1-2 Tbsp ground dried chillies
  • 2 Tbsp roasted ground rice
  • 2 shallots, finely chopped
  • 2-3 green onions, finely chopped
  • 4-5 bunches coriander, chopped
  • 20 fresh mint leaves, chopped
Method:
  1. Soak dried mushrooms in boiling water for 10 mins.
  2. Cut off stems (freeze the stems for a mushroom floss); dice heads.
  3. In a small saucepan, combine dried and fresh mushrooms with a few tablespoons wa...

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Mango Leather หนังมะม่วง

Posted by Kroocrew on Monday, April 25, 2011, In : Thailand 


It is most likely that this preservation method began in India where the mango is native. Mangos are seasonal naturally with the various varieties coming into ripeness at different periods of the season. Today of course the mango can be produced to produce fruit at other times so that now there is a 12month availability of this fruit. Before it was important to preserve the produce in some way if the flavour was to be used in non-seasonal recipes.

Each round of mango pulp is semi-dried and fu...

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Pla Ra ปลาร้า/Padaek ປາແດກ (Fermented Fish recipe)

Posted by Kroocrew on Monday, April 18, 2011, In : Thailand 




Pla Ra is the Isaan Thai name for this product and Padaek is the Lao name also used by Isaan people.

As described by Wan Srikhamthae (Ubon Ratchathani/Bangkok)

There have been many enquiries coming through search engines to EdiblyAsian looking specifically for a recipe for Thai or Lao fermented fish ingredient. If you are unfamiliar with this ingredient it's description may not sound appetising but it is an essential ingredient in certain (not all) Lao and Isaan recipes. Fish are allowed to f...
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ประเพณีสงกรานต์กับการรดน้ำพระ Songkran. The traditional new year of Tai (Dai) buddhists.

Posted by Kroocrew on Tuesday, April 12, 2011, In : Thailand 


This very traditional festival is a period for making merit and merriment. The festival in Laos, Thailand, China (Yunnan) and Burma is known by many travellers as a water festival but it goes much deeper than that. It is the period when the faithful show formal respect to elders, their departed family members, employers, monks and each other. The traditional washing is an ablution of pouring water on the hands of those they wish to respect and a little water on the neck . Images of the Buddha...

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Thai Sweet Chillie Sauce (Chicken Chillie Sauce)

Posted by Kroocrew on Friday, April 1, 2011, In : Thailand 


Homogenised Garlic, Sugar & Chillie in Vinegar for a huge batch.

This transparent Thai chillie sauce is extremely popular with foreigners and it sort of becomes addictive, often appearing on the table at every meal and always with two bottles in reserve in the pantry! Every supermarket stores loads of this stuff on their shelves. In Thailand it is generally used as chicken dipping sauce and by one of the hamburger chains as their chillie sauce (Can't remember if it's MacD or Hungry Jack's??)




...
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Stuffed Chicken Wings ปีกไก่สอดไส้ทอด (Pik Kai Sawt Sai Tod)

Posted by Kroocrew on Thursday, March 31, 2011, In : Thailand 




This evergreen dish has its origins in China. There are many various recipes and the popularity of the dish has been adopted by just about every country in SE Asia with their own local variations and sub, sub, sub variations. It's a particularly convenient dish for picnics and outside barbecues for a couple of reasons: the wings can be par-cooked by an initial steaming thus making the pieces quite robust for transport. The part cooking extends the safety period outside of refrigeration. The ...
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Shrimp Cakes ทอดมันกุ้ง (Tod Man Kung)

Posted by Kroocrew on Wednesday, March 30, 2011, In : Thailand 




Ingredients:
  • 6  Thai garlic cloves
  • 1 Kg shrimp, peeled and cleaned.
  • 1/2 cup minced pork
  • ½ tsp salt
  • 2 pinches white pepper
  • 2 tsp. sugar
  • 1 egg
  • 2 tbsp. roasted sticky rice, roughly powdered
  • 2 cups panko breadcrumbs
  • Canola oil, for frying
  • Thai chillie sauce.
Method:
  1. Process shrimp and garlic into a very rough paste. Combine with sugar, egg, salt, pepper, pork, and ground rice. Transfer into a bowl and chill for about 1 hour.
  2. Place the panko into a shallow bowl or saucer.
  3. With lightly oiled hands, take about 2...

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Pork Skin Salad ยำหนังหมู (Yam Nang Moo)

Posted by Kroocrew on Monday, March 28, 2011, In : Thailand 


Image © All Rights Reserved. Used with the kind permission of Mr Jake Slagle.

This is a typical Lao/Thai salad with all the herbal input, the spice of chillie, the tang of lime juice and the nutty flavour of toasted sticky rice. For me this has the strongest Thai/Lao feel of any dish.

 The real individuality of this salad is its consistency. It has a "love it or hate it quality", a chewy firm gel like consistency of the softened pork skin and no other element of the pork. I have never read an...
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Pla Som ปลาส้ม (Soured Fish)

Posted by Kroocrew on Thursday, March 17, 2011, In : Thailand 


Sour fish is a product processed similarly to the various soured meats that are popular in Thailand. The process uses rice as a source of carbohydrate (starch) and then its conversion to sugar and subsequently the metabolism of the sugar to lactic acid. It's the lactic acid which gives the food its sour taste.

The addition of salt to the souring mixture reduces the likelihood of unwanted bacterial contamination thus reducing the chances of a pathogen being introduced and spoiling the meat/fis...
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Spicy Thai Meatballs ลูกชิ้นเผ็ด

Posted by Kroocrew on Sunday, March 13, 2011, In : Thailand 





Ingredients:
Tempura-style batter:
  • 1 egg yolk
  • 1 cup  cold water (preferably ice cold)
  • 1 cup  plain flour
  • 1 tsp  prik pon (freshly ground dried chillie)
  • 1 tsp  mustard powder
Meatballs:
  • 6 Tbsp  ground pork
  • 2 Tbsp  chopped onions
  • 1 Tbsp  chopped prik ki nu (birds-eye or dynamite chillies)
  • 1 Tbsp  freshly grated root ginger
  • 10 prik ki nu daeng (red chillies), with the stalks attached.
Method:
  1. Mix the egg yolk and water, then stir the flour to break up any lumps, and then dump the flour in the water and egg a...

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Kanom Muoi Canapés ขนมมุ้ยเค็ม

Posted by Kroocrew on Sunday, March 13, 2011, In : Thailand 





Ingredients
  • 6 slices of bread
  • 1 egg yolk
  • 3 Tbsp  fresh grated ginger,
  • 3 Tbsp  chopped garlic
  • 3 Tbsp  prik phom (ground red chillies)
  • 3 Tbsp  crushed toasted peanuts
  • 3 Tbsp  khao koor (ground toasted rice)
  • 2 med. duck eggs
  • ½ cup cooked crab meat,
  • ½ cup minced pork, cook completely in a wok or open pan
  • ½ cup minced mushrooms (dried shitake or wood ear mushrooms work well).
  • 3-4 dozen prik chi fa chillies
  • 2 Tbsp  powdered peanuts
  • 1 Tbsp  khao koor (roasted sticky-rice powder)
  • 1 Tbsp  prik phom
  • 1 cup  flour
  • 1...

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Crispy Puffed Pork Rinds แคบหมู (Kab Muu)

Posted by Kroocrew on Friday, March 11, 2011, In : Thailand 




Crispy puffed pork skin is almost a global snack. In asia most countries prepare this food and its generally purchased rather than home-made. The product is commonly eaten as a snack or accompanying alcoholic beverages. It is also used as an ingredient in many dishes and a garnish for many more, generally in a crushed or semi-crushed form.




Ingredients:
  • A sheet of pork-belly with the meat layers removed but a layer of fat still attached to the skin.
  • Rock salt
  • Lard or vegetable oil for cooking th...

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Barbecued Chicken Livers

Posted by Kroocrew on Saturday, March 5, 2011, In : Thailand 



Liver skewers are a natural partner with pork skewers, chicken giblet skewers and chicken skin skewers. They can all be marinaded with the same mix.




Ingredients:
  • 1 ½ teaspoons black peppercorns
  • 1 tablespoon finely chopped cilantro roots (subst. stems)
  • 6 Thai garlic cloves or equivalent qty
  • 1 pinch (generous)  of asafoetida
  • 1 tsp sugar
  • ½  teaspoon kosher or sea salt
  • 450 gm (1 lb) chicken livers, trimmed
  • 1 ½ tablespoons fish sauce
  • 1 ½ tablespoons soy sauce
Method:
  1. In a mortar, coarsely crush the pepp...

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Tako Siam ตะโก้ สยาม (Pandan and Coconut Cream Layered Khanom)

Posted by Kroocrew on Saturday, February 26, 2011, In : Thailand 





Ingredients

Bottom layer
  • 1 litre (~4 cups) Water
  • 4 pieces Pandan (screwpine) Leaves
  • 3 tsp Cornflour
  • 4 1/2 Tbsp Green Bean Flour
  • 180 ml (3/4 cup) Granulated Sugar
  • 120 g Water Chestnuts; diced into cubes
Top layer
  • 600 ml (2½ cups) Coconut Milk
  • ½ cup Water
  • 1 Tbsp Rice Flour
  • 2 1/2 Tbsp Green Bean Flour
  • 1/2 tsp Salt
Method
  1. Macerate the pandan leaves with some water in a blender. Filter and express  the liquid with a cloth.
  2. Mix the cornflour with the pandan extract. Add green bean flour, sugar and water chestn...

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Khanom Pang Muu Yong (Bread-rolls with Pork Floss)

Posted by Kroocrew on Monday, February 21, 2011, In : Thailand 


This often presumed Thai food is actually from China. It's really a simple assembly without cooking of ingredients that are probably on hand in many Thai households. In fact there are only two ingredients other than the bread roll.

Ingredients:
  • Bread Rolls (Round and very fresh of a soft variety)
  • Mayonnaise. Here the Japanese mayo works very well with its tangy sweetness.
  • Muu Yong (Pork Floss) This can be made at home, but is a difficult and time consuming process. Very few Asian people would mak...

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Pla Kapong Khao Neung Manao ปลากะพงขาวนึ่งมะนาว (Sea Perch Steamed in Lime Sauce)

Posted by Kroocrew on Sunday, February 20, 2011, In : Thailand 





Ingredients:
  • 1 sea perch weighing 450 to 550 gram (1 to ~1 ¼ lbs)
  • 15 cloves garlic, chopped
  • 4 tablespoons chopped spring onion
  • 5 "prik ki nu" chillies (The number of chillies may be altered according to personal preference. Thai people may use 15 of these)
  • 2 teaspoons finely chopped cilantro root
  • 2 tablespoons nam pla (fish sauce)
  • 1 length of Lemon Grass
  • 2 tablespoons lime juice
  • 1 cup chicken stock
Method:
  1. Scale, clean and wash the fish.
  2. Lightly salt the inside cavity of the fish.
  3. Bruise the lemon gra...

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BBQ Chicken Meatballs (Luk Chin Ping)

Posted by Kroocrew on Sunday, February 13, 2011, In : Thailand 





Ingredients:
  • 900g (2 lb) minced chicken
  • 100g (4 oz) dried breadcrumbs or panko
  • 4 spring onions, finely sliced
  • 1 tablespoon nam phrik gaeng kiow wan (Green Curry paste)
  • ½ bunch fresh coriander, chopped
  • 2 tablespoons fresh lime juice
  • oil for pan frying
Method:
  1. In a large bowl, mix together the chicken and breadcrumbs. Season with spring onion, fresh coriander  and lime juice. Mix well.
  2. Mold the mixture into evenly shaped balls by hand .
  3. Heat oil in a large frying pan over medium heat. Pan fry the chicke...

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Su Chi Pa ฉู่ฉี่ปลา (Coconut Cream Curry Fish)

Posted by Kroocrew on Thursday, February 10, 2011, In : Thailand 



This may well be a Lao recipe.



Ingredients:
  • 500 gm (~1 lb) Fish fillets or fish pieces
  • 2 large Dried chillies
  • 5 Cloves garlic
  • 3 Keiffir Lime leaves
  • 2.5 cm (1 in) Sliced galangal
  • 2 Stalks lemon grass, finely sliced
  • 240 ml (1 cup) Thick coconut milk
  • 720 ml (3 cup) Thin coconut milk
  • 1 Tbsp Fish sauce
  • 2 Tbsp Chopped roasted peanuts
  • Fresh Thai basil sprigs (garnish)
  • 5 or 6 small Dried chillies (garnish)
  • Oil (for frying dried chillies)
Method:
  1. Cut the fillets into serve sized pieces if required. Remove ...

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Mangosteen Wine ไวน์มังคุด

Posted by Kroocrew on Tuesday, February 8, 2011, In : Thailand 


Mangosteen wine was a real surprise the first time I tried it. I was familiar with the fruit but hadn't had either the juice or the wine. Many cottage winemakers in Eastern Thailand have a bottle of this for sale along with a number of their other fruit wines that rank highly in the fruit wine ranks. If you see a roadside stall with fruit wines displayed then it's worth a stop and a free sample. You may find the mangosteen wine and if so, buy it!

I opened the bottle at dinner a day or so later...
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Pork Toast (Nom Pung Nar Moo)

Posted by Kroocrew on Sunday, February 6, 2011, In : Thailand 







Ingredients:
  • 500 gm minced pork meat (lean)
  • ½ cup chopped Green Onion
  • 2½ cm ginger (peeled & crushed)
  • ½ tsp crushed garlic
  • 10 slices of "sandwich-loaf" bread
  • 1 Tbsp sugar
  • 1 Tbsp light soy sauce
  • ½ tsp ground black pepper
  • Oil for deep frying
  • Oil thermometer.(recommended)

Method:
  1. In a bowl mix the egg, pork, green onion, crushed ginger, crushed garlic, sugar, soy sauce and pepper until well mixed.
  2. Remove crusts from the bread if preferred.
  3. Spread an amount of the paste onto each bread slice. It's best to...

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Sweet Cucumber Relish (Ahjaad)

Posted by Kroocrew on Saturday, February 5, 2011, In : Thailand 




Ahjaad is commonly served as a side salad with satays in Thailand. It is just as enjoyed with various curries such as panaeng curries. A simple preparation with a fresh flavour. Often the pieces are skewered by the end of the satay stick and relished. The origin of this dish is Indonesia.




Ingredients:
  • 1 cup sliced small cucumbers,
  • 4 tablespoons water
  • 2 tablespoons white sugar
  • 3/4 teaspoon salt
  • 1/3 cup sliced shallots
  • 1 teaspoon sliced medium Thai chillies 
  • 1 tablespoon vinegar

Method:
  1. Dissolve the ...

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Pork Satay หมูสะเต๊ะ (Satay Muu)

Posted by Kroocrew on Saturday, February 5, 2011, In : Thailand 





Ingredients:
  • Pork 350 gm, (thinly sliced with an amount of skin on each piece).
  • Coriander seed,  2 tsp.
  • Cumin, ½ tsp.
  • Galangal  chopped, 1 ½ tsp.
  • Lemongrass  chopped, 1 tbsp.
  • Turmeric powder, ½ tsp.
  • White ground pepper , ¼ tsp.
  • Asafoetida, generous pinch.
  • Coconut cream, ½ cup.
  • Bamboo skewers 15 sticks.
  • Salt. 
  • Sugar,1 tsp.
Method:
  1. Dry fry the cumin seeds and the coriander seeds in a pan on the flame.
  2. Grind or homogenise the roasted seeds into a powder then add the galangal and grind this followed b...

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Neua Yang Nam Tok เนื้อย่างน้ำตก (Waterfall Beef Salad)

Posted by Kroocrew on Thursday, February 3, 2011, In : Thailand 





Ingredients:
  • 500 gm (~1lb) beef steak, thick cut.
  • 80 ml (1/3 cup) fish sauce - nam pla
  • 80 ml (1/3 cup) lime juice
  • 2-3 tablespoons chopped shallots
  • 2-3 tablespoons chopped coriander, including the roots
  • 2-3 tablespoons chopped mint leaves
  • 2 tablespoons ground, roasted sticky rice powder
  • 1 tablespoon freshly roasted sesame seeds
  • 1-3 teaspoons freshly ground dried red chillies.
Marinade
  • 1 Tbsp fish sauce - nam pla
  • 4 tsp tamarind "juice"
  • 1 Tbsp lime juice
  • 1 Tbsp chopped Thai chillies 

Method:
  1. Mix the ...

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Khao Kha Muu ข้าว ขา หมู (Stewed Pork Leg Over Rice)

Posted by Kroocrew on Thursday, January 6, 2011, In : Thailand 




Sometimes this dish is called Khao Gaeng Muu. It is a most commonly seen and widely enjoyed dish often served in street markets or food stalls at dinner time. It's Chinese in origin and the best preparation is considered to be in Ubon Ratchathani.




Ingredients:
  • 1 kg (2 lbs) fresh pork hocks
  • 1 head of garlic
  • 3 cilantro/coriander roots (washed and crushed)
  • 1 tsp. soy sauce
  • 1 tsp. five spice powder
  • 20 chillies (trimmed and crushed)
  • 1 tsp. thick sweet soy sauce
  • 1 tsp. sugar
Plate serving:
  • 1 cup streamed ric...

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Khanom Tian ขนมเทียน ( Savoury Packets)

Posted by Kroocrew on Monday, January 3, 2011, In : Thailand 


CC license

There are a few variations of this khanom including other savoury and a number of dessert types. They are often made for religious festivals and different communities make them for different festivals including the Festival of Ghosts and the Chinese New Year. They are very much a simplified mini version of the Vietnamese Banh Chung New Year Cake made for their TET festival.



Ingredients:
  • 1 kg (2 lb) sticky rice flour
  • 3 cups water
  • 8oo gm (1 lb 9 oz) palm sugar
Filling:
  • 80 ml (1/3 cup) minced pork
  • 1...

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Khanom Keng ขนมเข่ง

Posted by Kroocrew on Monday, January 3, 2011, In : Thailand 




This a traditional confection made and eaten at the Festival of Ghosts. The festival celebrates the release of souls from hell and sustains them on their passage to heaven.




Ingredients: 
  • 1cup Sticky Rice Flour
  • 3/4cup Water
  • 1/4 to 1/2 cup Sugar
  • 1/4 cup shredded coconut dried or fresh.
  • 1 Tablespoon Oil
  • Bright Pink food colouring.

Method:
  1. Mix sticky rice flour with coconut and sugar.
  2. Add 1/2 cup water, stirring continuously until the mixture is very thick.
  3. Add the remaining  water and stir until complete...

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Chillie Jelly

Posted by Kroocrew on Monday, January 3, 2011, In : Thailand 





Ingredients:
  • 150g long fresh red Thai chillies.
  • 150g red capsicum, cored and cut roughly.
  • 1kg jam sugar (this contains pectin, a gelling agent) this may be replaced with plain sugar and pectin, individually.
  • 600ml cider, palm sugar or rice-wine vinegar.
  • 6 x 250ml re-sealable jars, with vinegar-proof lid, such as Kilner jar or re-usable pickle jar.
Method:
  1. Put the cut-up chillies into a food processor and pulse until they are finely chopped.  Add the chunks of red pepper and pulse again until you...

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Hoy Ma-lang-poo Pad Num Prik Pao หอยแมลงภู่ผัดน้ำพริกเผา (Stir Fried Green Mussels with Roasted Chillie Paste)

Posted by Kroocrew on Tuesday, December 28, 2010, In : Thailand 





Ingredients
  • 450 grams (1 lb) fresh green mussels, cleaned well
  • 1 teaspoon sugar
  • 3 tablespoons vegetable oil
  • 1/2 cup sweet Thai basil leaves
  • 2 tablespoons red roasted chilli paste, (Nam Phrik Pao)  commercially available and recipe on site
  • 4 fresh chillies, cut into long strips
  • 2 teaspoons garlic, finely chopped
  • 1 tablespoon fish sauce
Method:
  1. Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.
  2. Heat oil in a wok over medium-high heat. Add garlic in...

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Black Banana Bread

Posted by Kroocrew on Monday, December 27, 2010, In : Thailand 




Some batches of this bread are as dark and as sticky and sweet as molasses. It's a great banana bread to make.




Ingredients
  • 6 Thai black bananas (or 3 large blck bananas)
  • 1 cup sugar
  • 3 tsp. baking soda
  • dash salt
  • 2 eggs
  • ¼ cup cooking oil
  • 1½ cup flour
  • ½ cup buttermilk (if you don't have access to butter-milk then mix some yoghurt with water to a light creamy consistency)

Method:
  1. Line two loaf pans with tin foil and heat oven to 135ºC (275F).
  2. In a large mixing bowl mash the bananas with the sugar and ...

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Nam Jim Kao Man Kai (Yellow Bean Sauce)

Posted by Kroocrew on Tuesday, December 21, 2010, In : Thailand 


Kao Man Kai or Chicken on Rice is a very popular street stall food throughout Thailand. It is served with a bowl of clear chicken soup from the stock made from the boiled chicken cooked with squash. A small dish of the yellow bean sauce is always served with this dish. You can either dip the chicken into the sauce or just pour the sauce over the top of the sliced chicken.




Ingredients:
  • 1 tablespoon yellow bean sauce
  • 1 Tablespoon rice wine vinegar     
  • 1-2 Thai chillie, sliced
  • 1 teaspoon    sugar  ...

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Yad Sai Puak Lukchin Muu ยัดไส้ผักลูกชิ้นหมู (Vegetable Stuffed Pork Balls)

Posted by Kroocrew on Tuesday, December 21, 2010, In : Thailand 





Ingredients :
  • 100 gms Pork belly Mince
  • 10 gms Garlic chives
  • 15 gms Khye Chiam (pickled Mustard Greens. Rinse in water to remove excess salt.)
  • 25 gms finely diced Carrot
  • 30 gms finely diced Onion
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Light Soy Sauce
  • 1/4 Teaspoon White Pepper
  • Panko (Japanese breadcrumbs)
  • Oil for deep frying
Method:
  1. In a bowl mix well the fish  and soy sauces pepper and pork mince. Leave it stand for 15 minutes
  2. Take a piece of the the mix pork mince, ~ 25gms. Make a flat pattie and spoon th...

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Shrimp with Citrus & Soy Dipping Sauce

Posted by Kroocrew on Monday, December 20, 2010, In : Thailand 





Ingredients:
  • 2 kg (~4 lbs) large shrimp
Marinade:
  • 120 ml (1/2 cup) fresh lime juice (about two limes)
  • zest from one or two limes
  • 480 ml (2 cups) orange juice
  • 2 Tbsps fish sauce
  • 2 Tbsp soy sauce
  • 1Tbsp sugar
  • 1 Tbsp lemon grass paste
  • 1 tsp dark sesame oil
  • 1 tsp crushed chillie
  • 2.5 cm (1 in) ginger, chopped
  • 1/2 tsp chillie powder
  • 1 bunch green onions sliced
  • 1 bunch fresh cilantro/coriander, chopped reserve half for garnish
Method:
  1. Peel leaving tails attached and devein the shrimp. 
  2. Whisk together all marinade ...

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Pork & Shrimp Mushroom Dumplings – Siu Mai ( Khanom Jeep )

Posted by Kroocrew on Tuesday, December 7, 2010, In : Thailand 


Almost but not quite.


 



Ingredients:
Wrappers 
  • 200 gms. (7 oz) Wheat Flour
  • 2 Tablespoons Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 2 Eggs
Filling 
  • 20 fresh shrimp with heads and legs removed
  • 100 gms ( 3½ oz) minced pork
  • 3 dried Shitake mushrooms
  • 2 carrots
  • 1 Spring Onion
  • 30 gms (1 oz) cilantro/coriander leaves
  • 1 egg
  • 2 teaspoons salt
  • 2 Tablespoons oyster sauce
  • 4 garlic cloves
  • 2 Tablespoon cassava starch (or corn starch)
Preparing the wrappers
  1. Put the salt, sugar, and flour into a bowl and mix it.
  2. Beat the eggs togethe...

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Pork Mince Omelette ไข่เจียวหมูสับ (Kai Jieow Mu Sup)

Posted by Kroocrew on Monday, December 6, 2010, In : Thailand 





Ingredients: 
  • 3 Large Eggs
  • 75 gms ( 2½ oz) Pork Mince
  • 2 Tablespoons Light Soy Sauce
  • 1 Tablespoon Fish Sauce
  • 1/2 Teaspoon Sugar
  • 10 gms (1/3 oz) Coriander Leaves
  • 10 gms (1/3 oz) Spring Onion (say 1 green onion)
  • 2 Big Red Chillies
  • 100 ml (½ cup) Oil
  • 1/2 Teaspoon White Pepper

Method:
  1. Chop the coriander, spring onion and chillies.
  2. Whip the eggs in a mixing bowl.
  3. Add the pork mince, light soy sauce, fish sauce, sugar, spring onion, coriander, and pepper. Mix thoroughly.
  4. Put oil into frying pan and preheat th...

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Fruit & Pork Blossom ขนมเจ้าเมือง (Khanom Chau Meuang )

Posted by Kroocrew on Monday, December 6, 2010, In : Thailand 


A quintessential Thai recipe. The filling is  pork, peanuts and glacé fruits, both sweet and savoury.
 



Ingredients:
Filling
  • 30 gms (1 oz) pork with fat & rind. (Suggest a piece of pork belly)
  • 50 gms (1¾ oz)chopped glacée fruits
  • 30 gms ( 1 oz) chopped peanuts
  • 20 gms (¾ oz) sesame seeds
  • 1 teaspoon salt
  • 1-2 Tablespoon oil
  • gelatin for glaze
Dough
  • 130 gms (4½ oz) rice flour
  • 1/2 teaspoon cassava starch
  • 1/2 teaspoon tapioca flour
  • 250 ml (1 cup) water
  • 2 Tablespoon oil
  • 2-3 drops of food colour or make the tr...

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Sweet Orange Shrimp Filling for Khanom Buang

Posted by Kroocrew on Monday, December 6, 2010, In : Thailand 


Ingredients:
  • 100 gms (3½ oz) Shrimps
  • 2-3 Garlic Cloves
  • 1 Teaspoon White Pepper
  • 10 gms (1/3 oz) Coriander Root or Seeds
  • 100 gms (3½ oz) Desiccated (dried) Coconut
  • 150 gms (5 1/3 oz) Sugar
  • 1 Teaspoons Salt
  • 2 Tablespoons Oil
  • 2-3 Drops of Orange Food Colouring

Method:
  1. Clean the shrimp, remove the shell and cut down the back to remove the vein.
  2. Chop the shrimp into a fine mince.
  3. Pound the garlic and coriander root/seeds and white pepper together until well ground up.
  4. Fry the shrimp and pounded mixture in a f...

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Sour Tamarind Water น้ำส้มมะขามเปียก (Naam Som Makahm Bpiak)

Posted by Kroocrew on Sunday, December 5, 2010, In : Thailand 




If you are able to find sour tamarind pods, break open the brittle pods and remove the moist flesh from the strings that hold them in place. Remove the seeds and use the meat to make tamarind water or juice. For more consistent results in cooking, use "wet tamarind" (makahm bpiak). This is the dark brown flesh of ripe sour tamarind removed from the pods, compressed into compact blocks and sold in markets. Labelled as "wet tamarind" or simply "tamarind," most brands already have the fibrous s...
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Fried Eggs in Sweet & Sour Sauce ไข่ลูกเขย (Kai-dao luuk koey )

Posted by Kroocrew on Sunday, December 5, 2010, In : Thailand 


It was great to hear the cautious reprieve on eggs being taken off the high risk hit list by medical scientists. Great to think that you could once again enjoy Eggs Benedict with only half the misgivings or eat twice as many to return to the guilt status quo. Unfortunately it doesn't look as if dairy produce will ever be proved innocent.

A great alternative is a tangy-sweet fried egg. Tamarind and the rich caramel addition of Palm sugar go exceptionally well together. A great breakfast treat w...
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Klour Kling คั่วกลิ้ง

Posted by Kroocrew on Saturday, December 4, 2010, In : Thailand 







Ingredients:
  • 220 gm (½ lb) finely minced pork.
  • Red Curry Paste. 2 ½ Tbsp
  • Kapi 2/3 Tbsp.
  • Kaffir lime leaves, 4-5.
  • Granulated sugar
  • Fish sauce.
Method:
  1. Finely slice the Lime Leaves and set aside.
  2. Stir-fry the meat on high heat with frequent mixing. Need to drive out moisture so as to obtain a roasted flavour rather than a steamed flavour.
  3. Add the chillie paste and Kapi.
  4. Stir continuously on the high heat.
  5. Add  fish sauce and a half Tbsp of sugar. Mix and taste and adjust the Fish-sauce or Sugar as pr...

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Caramel Popcorn (ข้าวโพดคั่วกาละแม)

Posted by Kroocrew on Thursday, November 25, 2010, In : Thailand 





Ingredients:
  • 10 cups of freshly made popcorn
  • 240 ml (1 cup) white, light brown or palm sugar
  • 60 ml (¼ cup) light corn syrup or Golden Syrup
  • 85 gm (3 oz) equivalent to 6 tablespoons butter, melted
  • 2 tablespoons water
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking soda
  • 120 ml (½ cup) lightly salted peanuts
  • 60 ml (¼ cup) sesame seeds
  • 60ml (¼ cup) puffed rice
Method:
  1. Preheat oven to 120oC (250F). Line a baking tray or sheet with parchment paper; set aside.
  2. Grease or coat a large mixing b...

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Pork Chocolate Paradise Truffles (Khanom Muu Chocolat Suan).

Posted by Kroocrew on Friday, November 19, 2010, In : Thailand 





Ingredients:
  • 360 gm  (12-oz) package of Muu Suan (Thai sugar cured BBQ Pork) 
  • 450 gm (1 lb) of chocolate couverture. (this can be your personal preference and is worth experimenting with)
Method:
  1. Put the muu suan in a single layer on a paper towel-lined microwave-proof plate, place another layer of paper towel on top, and nuke it on high for a minute. The alternative is in a moderate oven for a few minutes to crisp up the meat and liquefy the fats.
  2. Press to exclude more fat and absorb it into th...

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Chicken Dipping Sauce.

Posted by Kroocrew on Friday, November 19, 2010, In : Thailand 





Ingredients:
  • 1/2 cup rice (or any white) vinegar
  • 1/2 cup + 2 Tbsp. white sugar
  • 1/4 cup water
  • 3 Tbsp. fish sauce
  • 2 Tbsp. sherry
  • 3 cloves garlic, minced
  • 1/2 to 1 Tbsp. dried crushed chillie
  • 1 1/2 Tbsp. cornstarch dispersed in 3-4 Tbsp. cool water
Method:
  1. Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
  2. Reduce heat and allow the mix to reduce by half.
  3. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue sti...

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Red Roast Duck Curry with Lychees. (Kaeng Ped sai Litchees)

Posted by Kroocrew on Tuesday, November 16, 2010, In : Thailand 


© Used with the generous permission of Qing Ling.



Ingredients
  • 1 Chinese roasted duck. (Available freshly cooked daily from many Chinese restaurants )
  • 1 tbsp oil
  • 5 tbsp Thai red curry paste (see recipe)
  • 400ml can coconut milk
  • 300ml chicken stock
  • 200g pea aubergine
  • Bunch of spring onions, sliced
  • 4 cloves garlic. (smashed and diced)
  • 200g fresh lychees, peeled, stoned and quartered
  • 2 tbsp Thai fish sauce (nam pla)
  • Juice of 1/2 lime
  • 1 tsp palm or coconut palm sugar
  • Handful fresh Horapa basil leaves
  • 6 tbsp ch...

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Tung Tong (Golden Parcels)

Posted by Kroocrew on Thursday, November 11, 2010, In : Thailand 






Ingredients:
  • 18 spring roll wrappers,  ~8cm (3 1/4in) square, thawed if frozen
  • oil for deep-frying
Sauce:
  • Sriratcha Sauce (or a preferred chillie sauce)
  • Plum Sauce
  • Ketchup
Filling:
  • 120 ml Corn kernels
  • 130g (4 1/2oz) can water chestnuts, drained and chopped
  • 1 shallot, coarsely chopped
  • Green onion tops for ties.
  • 1 egg, separated
  • 2 Tbsp corn flour (cornstarch)
  • 60ml (4 Tbsp) water
  • bunch coriander (cilantro), chopped
  • salt and ground black pepper
 
Method:
  1. Make the filling. Place the baby corn, water chestnuts, shall...

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Kung Op Noei กุ้งเนย (Ayudhaya Butter Prawns)

Posted by Kroocrew on Tuesday, November 2, 2010, In : Thailand 
I suspect this recipe isn't as claimed. Op in Thai means "steamed" whereas this recipe is a fry cooking. It's  a great dish and to be enjoyed as a buttery chillie prawn dish. I will keep searching for the real "Kung Op Noei"





Ingredients
  • Kaffir Lime Leaves 1 whole
  • King Prawns 1 kg green, peeled and deveined
  • Oil 3 tbsp
  • Lime Juice 1/3 cup
  • Red chillie powder 2 tbsp
  • Sugar 2 tsp
  • Shallots (or Spring Onions) 1 whole finely sliced
  • Garlic Cloves 3 whole finely chopped
  • White Wine 1/4 cup
  • Lemongrass 1 stalk halv...

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บูตะอุมามิ .. สุโค่ย.. ( Grilled pork neck, Japanese style)

Posted by Kroocrew on Friday, October 29, 2010, In : Thailand 





ส่วนผสม
  • คอหมู 500 กรัม
เครื่องปรุง
  • น้ำตาลทราย 2 ช้อนชา
  • ซีอิ๊วญี่ปุ่น 4 ช้อนโต๊ะ
  • มิริน 4 ช้อนโต๊ะ
  • พริกป่นญี่ปุ่น 2 ช้อนโต๊ะ

Ingredients
  • 500 g Pork neck fillet
Seasonings
  • 2 teaspoons Sugar
  • 4 Tbsp Japanese soy sauce
  • 4 Tbsp Mirin
  • 2 tsp chillie powder ( variable according to cooks preference)

Method:
  1. หมูหม...

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Thai Fishes and their preparation styles

Posted by Kroocrew on Wednesday, October 27, 2010, In : Thailand 


Pla Chorn (Snakehead Fish)
{Image: Col 3 Row 5}: Of the catfish family, it is prepared as a soup or in savory "cups'. The soup -- Tohm Yaam Pla Chorn -- is lemony spicy and thick with chunks of fish meat,chopped tomato and baby white onions. The savory "cups" -- Hor Mok Pla Chorn -- are actually small casings crafted from banana leaves.Fish meat and shredded cabbage is layered in the "cup" and gently steamed.

Pla Doog (commonly referred to as "catfish") {Image: Col1 Row 5}: Usually about 30 cm...
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Khanom Mo-Ji ขนมโมจิ (Japanese Bean meal confection)

Posted by Kroocrew on Monday, October 25, 2010, In : Thailand 
 Thai Mo-Ji is often seen on the shelves of very "local" shops such as the Ma & Pop shops in local sois




Ingredients: (Filling)
  • 70 gms (2 ½ oz) Black and Red Soya Beans
  • 50 gms (1 ¾ oz) Sugar
  • 100 ml (~3 ½ fl oz or ~6 ½ Tbsp) Oil
Ingredients: (Coatings)
  • 100 gms (3 ½ oz) Wheat Flour ( Bleached Wheat Flour if Available )
  • 100 ml (~3 ½ fl oz or ~6 ½ Tbsp) Coconut Milk
  • 30 gms (1 oz) Sugar
  • 1/2 Teaspoon Salt
  • 2-4 Drops Jasmin Flavour
  • 2-3 Drops Food Colouring

Method:
  1. Soak the beans overnight, then rinse them ...

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Braised Pig's Tongue with Spicy Vinaigrette dressing. (ลิ้นหมูซอสเผ็ดเปรี้ยว)

Posted by Kroocrew on Monday, October 11, 2010, In : Thailand 


Today I walked down to the "shop" at the entrance to the Soi. The shop is a typical "Ma & Pop shop" with what appears to be a random collection of essentials and other items both of a food line and general purpose nature. As there are, the cigarettes are hidden from view in a box on a higher shelf out of the view of the sheriffs as are the bottles of lao or distilled rice spirits referred to as whisky when translated by the Thai. (An exceptionally strong brew with alcohol content up to 120o,...
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Krapo Pla (กระเพาะปลา) Dried Fish Maw Soup

Posted by Kroocrew on Saturday, October 2, 2010, In : Thailand 
This is truly a sensational broth. The fish flavour is indiscernable but the consistency is extremely thick or almost gelatinous. It's like as if everything concentrated is being carefully held for the delicious introduction to our taste buds.

The gelling/thickening agent comes from the fish maw or the fish swim bladder. These are preserved by deep frying and then drying prior to packaging. Typically available in cellophane bags looking a little like puffed pork skin but a much lighter colour...
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Banana Blossom and Pork Curry. แกงหมูใส่ปลีกล้วย (Kaeng Muu Sai Piliy Kway)

Posted by Kroocrew on Saturday, September 25, 2010, In : Thailand 





Ingredients:
  • 200 gm diced pork
  • 1 banana flower
  • Chicken or Pork stock cube
  • 4 dried chillies
  • 4 shallots
  • 3 cloves of garlic
  • Fish sauce
  • Salt
  • MSG (optional)
  • Water.

Method:
  1. Pound the chillies with the shallots, garlic and some salt to make a paste.
  2. Remove the outer red sepals from the banana blossom leaving the remainder of the white flower.  Cut the flower longways into four sections then cut each of those into bite size pieces. Immediately place the pieces into salted water to prevent oxidation and browning...

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Pa Tong Go (Thai cruller pastries)

Posted by Kroocrew on Friday, September 17, 2010, In : Thailand 



This is a direct import from China is almost identical to the You Tiao. It tends to be a little smaller in dimenions.



Ingredients


  • 500 grams (4-5 cups) plain flour, sifted
  • 2 teaspoons sea salt
  • 1/2 teaspoon instant yeast
  • 1 tablespoon caster sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking ammonia
  • 1/8 teaspoon sodium bicarbonate
  • 1 1/2 cup (375ml) water
  • 1 each chicken egg
  • 2 tablespoons vegetable oil
  • 1 litre (1 qt) vegetable oil for deep frying
Method
  1. Mix the dry ingredients. Add the water, egg and  vegetable...

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Pa Loh Gai gap Kai พะโล้ (Chicken and Eggs Stewed In Anise Gravy)

Posted by Kroocrew on Monday, September 13, 2010, In : Thailand 



This is another adopted dish based on the Vietnamese Caramelised Pork & Eggs (Thit Heo Kho Trung) dish.
Pa Loh is  Thai  for Star Anise




Ingredients:
  • 7 eggs ( duck eggs may be used)
  • 500 grams Chicken pieces (wings and legs)
  • 10 pieces dice sized Tofu, fried to inflate (optional item)
  • 4 Tbsp light soy sauce
  • 4 Tbsp fish sauce
  • 1 Tbsp black soy sauce
  • 250 grams (~8 ounces) palm sugar
  • 1 Tbsp salt
  • 3 Star anise ( or may use 5 Spice 2 tsp)
  • 2 pieces Cinnamon, 2 inches long each
  • 1 tsp Cumin
  • 2 Tbsp vegetable oil
  • 1 Tbs...

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Chicken Stir Fried with Ginger ไก่ผัดขิง (Gai Pad Khing)

Posted by Kroocrew on Monday, September 13, 2010, In : Thailand 



Ingredients:
  • ½ cup rehydrated shitake mushrooms
  • 1/2 cup wood ear mushroom
  • 2 tsp sugar         
  • 1 onion 
  • 1 green onion         
  • 1/3 cup ginger, julienned
  •  2 cloves garlic, chopped
  •  2 tablespoons fish sauce
  •  1 cup Chicken giblets, sliced thinly     
Method:
  1. Soak the mushrooms in warm or hot water for at least 5 minutes or until you are ready to use them.
  2. Julienne the ginger to get thin, matchstick-like pieces, 4 cm (~1 ½ in). An 8 cm (3 in) piece of ginger which comes out to about 1/3 cup when julienn...

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Krapao Makeua Yao (Aubergine with Thai Basil)

Posted by Kroocrew on Wednesday, September 1, 2010, In : Thailand 





Ingredients:
  • 1 Tbsp vegetable oil 
  • 1 bunch Thai basil leaves
  • 1 Tbsp sugar 
  • 4 cloves garlic, chopped
  • 2 Tbsp fish sauce
  • 2  eggplants
  • 2  chillies
Method:
  1. Slice the eggplant into easily managed pieces
  2. Smash and chop the garlic. Slice the chillies and remove any stem from the basil leaves.
  3. Heat a pan or wok over high or medium high. Add oil, chillie and garlic. Stir until the garlic turn golden brown.
  4. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until ...

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Nam Jim Kao Man Kai (Sauce for Kao Man Kai)

Posted by Kroocrew on Wednesday, September 1, 2010, In : Thailand 





Ingredients:
  • 1 tablespoon yellow bean sauce
  • 1 tablespoon vinegar     
  • 1-2 Thai chillie , sliced
  • 1 teaspoonsugar     
  • piece ginger
  • 1 teaspoon dark soy sauce
  • 10 sprigs cilantro, chopped
  • 1 tablespoon chicken soup
Method:     
  1.  Peel a piece of ginger, about 5 cm (2 in) long. Grind the ginger in mortar or blender or julienne the ginger. Slice Thai chili pepper and chop the cilantro. Combine all ingredients.
  2. Serve in a small bowl with Kao Man Kai.
This sauce is served to accompany the famous and delicious d...
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Chillie Tomato Preserve.

Posted by Kroocrew on Sunday, August 29, 2010, In : Thailand 





Ingredients:
  • 500g (~1 lb) very ripe tomatoes
  • 4 cloves of garlic, peeled
  • 4 red chillies (personal preference)
  • 2 tsp finely chopped ginger
  • 2 Tbsp fish sauce
  • 300g caster sugar
  • 100ml red wine vinegar
  • Pectin powder (Jam Setta) optional if jam won't set
Method:
  1. Blend the skinned, whole tomatoes in a food processor along with the garlic, chillies, ginger and fish sauce until the mixture reaches a puree consistency. Approx 2 minutes, but may depend on your processor. Don't sieve the puree because the seed fr...

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Khanom Chin Nam Ya Pla

Posted by Kroocrew on Sunday, August 22, 2010, In : Thailand 





Ingredients:
  • 750 gm (1 1/2-to 2 lb) catfish, sliced into chunks
  • 1 Tbsp prahok (This is a preserved fish and quite strong in aroma initially)
  • 1 stalk lemon grass, hard outer layers removed, sliced into 5 cm (~2 in) pieces, pound lightly to bruise and release the fragrance and oils
  • 1/2 cup krachai (finger-root), peeled
  • 2 tsp. galangal
  • 3 dried Thai chillies. (Rehydrate and deseed to your preference)
  • 1/4 cup garlic cloves with peel
  • 1/4 cup shallots, peeled
  • 1 small mackerel, steamed and deboned
  • 360 ml (1 ...

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Naa Kung (Caramelised Shrimp)

Posted by Kroocrew on Sunday, August 15, 2010, In : Thailand 





Naa kung is a dish taken to almost dryness. It favours tiny shrimp and is a delightful topping with the meringue on Khanom Buang. (Thai crisp crepes)




Ingredients:
  • 2 teaspoons light vegetable oil
  • 2 teaspoons finely chopped garlic
  • 1/2 small onion, diced
  • 125 gm (1/4 lb) baby shrimp.
  • 1/2 teaspoon ground pepper
  • 1 to 2 teaspoons chillie oil (Suggest a commercial product because of risk of botulism from homemade chillie oil)
Caramel Sauce
  • 1/2 cup sugar
  • 1/4 cup fish sauce
  • 1/2 cup water
Method:
  1. Start by prepari...

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Squid with pepper (Plaah Muk Phrik Yawk)

Posted by Kroocrew on Tuesday, August 10, 2010, In : Thailand 





Ingredients:       
  • 500 g (1 lb) squid tubes     
  • 2 yellow peppers
  • 1 dried chillie (optional)     
  • 3 spring onions     
  • 3 tb oil   
  • 2 Tbsp fish sauce (Golden Boy)     
  • 2 Tbp sweet soy sauce (Nguan Chiang No3)     
  • 1 tsp sugar     
Method:       
  1. Clean the squid if required. Score in a diamond crosshatch pattern and cut into 2.5 cm (1 in) square pieces.
  2. Soak the dried chillie to soften. When flexible make a cut along and down the side of the chillie. Remove as much of the seed material as you prefer ...

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Luk Chup ลูกชุบ (Thai miniature fruit confection)

Posted by Kroocrew on Tuesday, August 10, 2010, In : Thailand 





Ingredients:
  • 1 Cup Mung Bean (500g)
  • 2½ Cup Sugar
  • 1½ Cup Thick Coconut Milk
For the gel coating:
  • 2 Tablespoon Gelatine Powder or 10 g of Agar
  • 2 Cups Water
  • ¼ Cup Sugar
  • Food Colouring
Method:
  1. Leave the mung bean in water for three hours and then steam.
  2. Grind the mung bean well and mix it with the sugar and coconut milk.
  3. Heat it on a medium heat until it dries out.
  4. Leave it to cool.
  5. Once it has cooled, mould into fruit shapes.
  6. Use the food colouring to colour the fruit shapes.
  7. Dissolve the gelatine or *agar ...

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Nam Jim (Thai Salad Dressing)

Posted by Kroocrew on Saturday, July 31, 2010, In : Thailand 





Nam Jim or Thai salad dressing is once again that great balance of flavours. The lime juice certainly wakens your mouth but the sourness doesn't make you pucker and hurt in the tonsils, the other ingredients of the palm sugar  and fish sauce softens the potential. At the same time there isn't a tameness to the dressing as the chillie kicks in rather quickly which stimulates chewing to minimise the heat. The garlic, shallot and coriander all add extra dimensions of flavour and the final comb...
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Egg Floss

Posted by Kroocrew on Tuesday, July 27, 2010, In : Thailand 





Ingredients:
  • 7 egg yolks
  • vegetable oil
  • 3 egg whites
  • 3/4 tsp. salt,
  • 1 tsp. rice wine
Method:
  1. To the beaten mix of yolk and egg whites add the salt and mix in the rice wine
  2. Pour the mixture through a fine mesh sieve to filter out the fibrous albumin and yolk membrane.
  3. Heat the oil in a wok over low heat, to very hot about 180oC (350oF).
  4. Pour a little of the mixture  into a paper cone and make a small pin prick in the end at the apex. (the suggestion of a 'little of the mixture' is to allow you to get...

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Chillie Hot Sauce {Huy Fong style} ซอสพริกไฮฟง

Posted by Kroocrew on Tuesday, July 20, 2010, In : Thailand 



This chilli sauce is not a Sriracha style but more closely related to the Huy Fong Sauce even though Huy Fong implies or more accurately states that it is Sriracha Sauce! All confusing stuff. 

The real difference being in that Sriracha Sauce doesn't have any tomato ketchup at all. This sauce is the kind that is most commonly referred to as Thai Hot Chillie Sauce in western countries. But not so in Thailand where the default Chillie Sauce is the Sriracha Sauce. A recipe to follow. Sriracha is ...

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Muu Yong (Pork Floss)

Posted by Kroocrew on Sunday, July 18, 2010, In : Thailand 



This food is derived from the Chinese Yuk Si and is identical.



Ingredients:
  • 3 kg (~6 1/2 lb) of pork meat like shoulder with a bit of fat.
  • Sugar
  • salt
  • Shao Hsing wine

Method:
  1. Slice the meat with the grain to medium thickness.
  2. Simmer the meat with a small amount of water, e.g. 3 cups to 3 kg (6 ½ lb) of meat for as long as is needed to render the pork soft.
  3. Remove from the cooking pot and allow to cool.
  4. Use fingers to pull and tear the cooked pork. along the grain
  5. Season the flaked pork with sugar, s...

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Nam Prik Jaew

Posted by Kroocrew on Sunday, July 11, 2010, In : Thailand 



Ingredients:
  • 60 ml (¼ cup)  yellow bean sauce
  • 60 ml (¼ cup)  lime juice
  • 60 ml (¼ cup)  minced garlic
  • 60 ml (¼ cup)  minced ginger
  • 2 tbl  thinly sliced prik ki nu (Thai chillies)
  • 60 ml (¼ cup)  light soy sauce
  • 60 ml (¼ cup)  palm sugar

Method:
  1. Mix everything and store.
  2. Ideal with Isaan barbecued chicken.

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Nam Prik Pao

Posted by Kroocrew on Sunday, July 11, 2010, In : Thailand 



Ingredients:
  • 4 Tbsp  oil
  • 3 Tbsp  chopped garlic
  • 3 Tbsp  chopped shallots
  • 3 Tbsp  coarsely chopped dried red chillies
  • 1 Tbsp  fermented shrimp paste
  • 1 Tbsp  fish sauce
  • 2 tsp  sugar
Method:
  1. Heat the oil, add the garlic and shallots and fry briefly, remove from the oil and set aside.
  2. Add the chillies and fry until they start to change colour, then remove them and set them aside.
  3. In a mortar and pestle or processor homogenise the shrimp paste, add the chillies, garlic and shallots, blending each in before ...

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Nam Prik Kiga (Chillie Sauce)

Posted by Kroocrew on Sunday, July 11, 2010, In : Thailand 



Ingredients:
  • 6 tbl  prik ki nu (green birdseye chili), sliced thinly
  • 6 tbl  prik ki nu daeng (red birdseye chili), sliced thinly
  • 4 tbl  hom daeng (shallots), sliced thinly
  • 2 tbl  kratiem (garlic), sliced thinly
  • 3 tbl  phak chi (coriander, including root), chopped
  • 1 tbl  nam makrut (lime juice)
  • 1 tbl  fish sauce

Method:
  1. Sauté the chillies, shallots and garlic in a little hot oil. Cool and homogenise the mixture in a food processor or mortar and pestle.
  2. Store refrigerated for up to 10 days.

Ideal with bb...
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Nam Prik Tha Daeng (Red Eye Nam Phrik)

Posted by Kroocrew on Sunday, July 11, 2010, In : Thailand 



Ingredients:
  • 240 ml (1 cup)  fish, flaked
  • 120 ml (½ cup)  prik ki nu daeng haeng (dried red chilis)
  • 4 Tbsp  hom daeng (shallots), thinly sliced
  • 2 Tbsp  kratiem (garlic) sliced
  • 2 Tbsp  nam pla (fish sauce)
  • 1 Tbsp  phak chi (the stems and roots of cilantro), chopped
  • 1 Tbsp  kapi (fermented shrimp paste)
  • 1 Tbsp  nam som paep (palm sugar)
  • 1 Tbsp  nam manao (lime juice)
  • 1 Tbsp  nam makham piak (tamarind juice)

Method:
  1. Stir fry the chillies until aromatic. Set aside. Stir fry the shallots, garlic, and cilantr...

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Thai Style Twice Cooked Duck Curry

Posted by Kroocrew on Tuesday, July 6, 2010, In : Thailand 





Ingredients

Paste
  • 5 long Red chillies (Phrik Chi Fah)
  • 5 Thai pink shallots
  • 6 Cloves Garlic
  • 2.5 cm (1 in) galangal chopped
  • 2 Lemongrass stems chopped
  • 3 Coriander roots washed and chopped
  • 1 tablespoon black peppercorn
  • 1 tablespoon coriander seed roasted
  • 1 teaspoon cumin seed roasted
  • ½ teaspoon fennel seed roasted
  • 1 Blade mace roasted
  • 250 ml Coconut cream
  • 100 ml (3 1/3 oz) Fish sauce
  • 100 g (3 1/3 oz) Palm Sugar

Garnish
  • 4 medium Potatoes
  • ½ cup Thai pink shallot fried crisp
  • 4 Cloves Garlic sliced and fried
  • 4 long...

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Sweet Black Sticky Rice with Pork Floss

Posted by Kroocrew on Thursday, July 1, 2010, In : Thailand 



Ingredients:

  • 250 gm Black glutinous rice
  • 1 Tbsp cornflour or arrowroot
  • 250 ml water
  • 1 tsp salt
  • 2 Tbsp Sugar
  • 4 eggs
  • 60 ml coconut milk
  • 150 gm Sugar
  • Muu Yong ( Pork floss)

Method:
  1. Soak the black rice for three hours minimum or overnight.
  2. Steam the rice for 15 minutes
  3. Place the steamed rice in a pan with water and boil for 10 minutes. The longer it's boiled the softer the rice.
  4. Add salt and sugar.
  5. Make a slurry with the cornflour or arrowroot and some water. Stir in the slurry and to the rice and heat until th...

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Thai Open Wraps

Posted by Kroocrew on Wednesday, June 30, 2010, In : Thailand 



Ingredients:
  • 1 teaspoon oil
  • 450 gm1 lb minced pork
  • 6 cloves garlic, finely chopped (amount variable)
  • 3 scallions (green onions), white part, chopped
  • 3/4 cups roasted  peanuts
  • 1 fresh pineapple or 5 tangerines or 4 oranges (or a mixture)
  • 1/3 cup sugar
  • 1/2 teaspoon pepper
  • lettuce leaves
  • mint or coriander leaves
  • chopped chillies

Method:
  1. Grind peanuts.
  2. Heat oil in a frying pan, add pork, garlic and onions.
  3. Cook until pink color disappears. Drain off most of the fat.
  4. Add sugar, fish sauce and pepper, cook 12 m...

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Khai Katha ไข่กะทะ (Pan Fried Eggs)

Posted by Kroocrew on Wednesday, June 30, 2010, In : Thailand 
A simple breakfast of champions peculiar to the Mekong region , in both Laos and Thailand is an adaptation from Vietnam and probably French in inspiration. Savannakhet (Lao) and her Thai twin Mukdahan are believed to have the best versions of this petit déjeuner.



It's simply two eggs fried in a small pan (katha) with sliced green onion slices of muu yor (steamed pork sausage) and kun chian (sweet Chinese sausage). The dish is then served with a baguette on the side and the egg dish still in ...
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Thai Style Lettuce Wraps (พัสดุภัณฑ์ไทยผักกาดหอมสไตล์)

Posted by Kroocrew on Wednesday, June 30, 2010, In : Thailand 





Ingredients:
  • 150g (1/3 lb) minced pork
  • 60g (2 oz) of shallots, chopped
  • 5 g (1/6 oz) lemongrass, chopped
  • 10g (1/3 oz) basil leaves, chopped
  • 100ml (3 1/3 oz)stock
  • 3 pcs lettuce
  • 3 stalks of spring onion
Seasoning:
  •  2 tsp Oyster Sauce
  •  2 tsp Guilin Chili Sauce
  •  1 tsp fish sauce
  • 1 tsp sugar

Method:
  1. Saute the minced pork until cooked, add in shallots and lemongrass. Stir in the seasoning sauces.
  2. Add in basil and thicken sauce and remove.
  3. Wash the lettuce leaves and wrap the minced meat mixture.
  4. Tie ...

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Sataw(ถั่วซา)

Posted by Kroocrew on Monday, June 28, 2010, In : Thailand 




Parkia speciosa (petai, bitter bean, sataw, twisted cluster bean, yongchaa, yongchaak, zawngtah or stink bean) is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds.

The odour is extremely sulf-hydryl similar to aspects of coffee, the smell of foxes and the pungent smell of methane from garbage fills. Not surprisingly an acquired taste. The aroma is due to specific amino acids and after ingestion the ...
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Sataw and Shrimp ผัดเพชรซา (Phad Phet Sataw)

Posted by Kroocrew on Sunday, June 27, 2010, In : Thailand 


© This image is used with the kind permission of Khun Than Yutthachaibodin




Ingredients:
  • vegetable oil 1tablespoon
  • sugar2teaspoons
  • Stinky Bean 1cup 120 gm (4 oz)
  • shrimp 1/2 cup
  • fish sauce 1 tablespoon
  • red curry paste 1 tablespoon

Method:
  1. Peel and devein the shrimp.
  2. Add a tablespoon of oil to a wok or pan over medium heat.
  3. Drop the curry paste in and  break up the paste as far as possible.
  4. stir it around to let the oil bring out the aroma and flavors in the curry paste.
  5. Drain the sataw and add them t...

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Fried pork with Sataw and Shrimp Paste (ผัดกะปิหมู สะตอ)

Posted by Kroocrew on Sunday, June 27, 2010, In : Thailand 




This is a classic southern Thai dish which has its routes in Malaysia and shares its popularity with the northern provinces of the  Malaysian Peninsula. There are many similar genera in Malaysia known as sambal.

English language recipe.






เครื่องปรุง  

  • กระเทียม
  • พริกขี้หนูสด
  • กะปิ  1 ชต.
  • น้ำมันพืชประมาณ  2 ช้อนโต๊ะ
  • น้ำตาลทราย 1-2 ช้อนชา
  • น้ำปล...

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Coconut-Caramel Sauce (ซอสมะพร้าวขนมหวาน)

Posted by Kroocrew on Saturday, June 26, 2010, In : Thailand 






Ingredients:

  • 120 ml (1/2 cup) palm sugar or regular granulated white sugar
  • 240 ml (1 cup) un-sweetened coconut milk
  • 60 ml (!/4 cup) of coconut cream.
 
Method:
  1. Combine the palm sugar and coconut milk in a large heavy based saucepan, 2 litre size (2 quart).
  2. Bring to a boil over medium heat, whisking to dissolve the sugar.
  3. Briskly simmer the mixture until thick and the boiling characteristic changes.
  4. You will notice that it alters from a boiling gravel appearance to more of a regular liquid.
  5. Reduce th...

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Street Vendor Style Grilled Thai Bananas (แม่ค้ากล้วยย่าง)

Posted by Kroocrew on Saturday, June 26, 2010, In : Thailand 



There are many varieties of bananas available in Thailand and a number of ways of grilling them. Some appear seasonally others are apparent all the year.  Bananas for grilling are often selected from small firm under-ripe fruit.



Ingredients:
  • Selection of bananas intended to grill.
  • Bamboo skewers soaked in clean water for 30 minutes prior to cooking the bananas. (This simply reduces the scorching/burning of the skewer during grilling.)
  • Dipping sauce.(options)

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Caramel Sauce (ซอสคาราเมล)

Posted by Kroocrew on Friday, June 25, 2010, In : Thailand 







Ingredients:

  • 1 cup of sugar
  • ½ cup water
  • 6 Tbsp butter
  • 1/2 cup whipping cream
Method:
  1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. The large size is important to prevent accidental boiling over. The heat of molten sugar is much higher than boiling water and the burns more likely to be severe.
  2. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
  3. When the sugar crystals have melted and t...

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Khanom Giap (Thai Steamed Dumplings)

Posted by Kroocrew on Friday, June 18, 2010, In : Thailand 


Ingredients:

For the wrappers:
  • 30 circular Wonton wrappers, each about 9 cm (3 ½ in) diameter. Available frozen in Asian groceries. Gyoza wrappers or won ton wrappers are easy to work with.

For the filling:
  • 240 ml (1 cup) raw ground pork
  • 240 ml (1 cup) raw shrimp, peeled, cleaned and finely chopped
  • 3 sprigs coriander (cilantro) roots
  • 3 cloves fresh garlic, smashed and chop-minced
  • 10 peppercorns
  • 1 onion, finely chopped
  • 6 water chestnuts, finely chopped
  • 1 tablespoon tapioca starch (may substitute cor...

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Khanom Met Khanoon (Sweet Jackfruit Seeds)

Posted by Kroocrew on Wednesday, June 9, 2010, In : Thailand 




This dish is the third of a trilogy of golden egg yolk recipes based on the Portuguese recipe for  fios de ovos , created during the period of king Narai in the Ayutthaya period. It was introduced by Lady Witchayen , Japanese wife of a foreign diplomat.

It was because of King Narai's inquisitive nature that the history has remained alive and traceable. Prior to Narai there was very little documentation outside the kingdom and very few people of foreign countries going into Siam. After Narai t...
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Thong Yod (Golden Drops) ทองหยอด

Posted by Kroocrew on Wednesday, June 9, 2010, In : Thailand 




This creation is also attributed to Lady Witchayen and believed to have been introduced into the cuisine of King Narai's rule (17th century).




Ingredients:
  • 20 eggs
  • 5 cups jasmine scented water
  • 5 cups sugar
  • 1 cup rice flour
 
Method
  1. Mix the sugar and water, heat to dissolve, strain, return to heat until boiling.
  2. Remove 1 cup of the sugar water to be used for soaking the thong yod.
  3. Return remaining sugar water to heat. When it thickens, remove from the heat.
  4. Break the eggs, separate yolks from whites,...

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Khanom Foi Thong (Golden Egg Yolk Thread)

Posted by Kroocrew on Wednesday, June 9, 2010, In : Thailand 


This dish was introduced during the period of King Narai in Ayutthaya in the mid 17th century by  Lady Witchayen. Prior to this period eggs weren't used in confection and dessert making. It is based on the Portuguese egg dish fios de ovos.



Ingredients:
  • 12 egg yolks, strained (traditionally duck eggs)
  • 3 cups castor sugar
  • 1 cup water
  • A few pin-pointed paper cones for piping

Method:
Cooking syrup
  1. Dissolve the sugar in a pot of hot water over the heat.
  2. Bring to the boil and let it boil for 15 minutes.
  3. St...

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(Gui Chai) Chinese Chive Dumplings

Posted by Kroocrew on Wednesday, June 9, 2010, In : Thailand 






Ingredients:
  • 120 ml (1/2 cup) water
  • 60 ml (1/4 cup) vegetable oil
  • 60 ml (1/4 cup) tapioca flour
  • 60 ml (1/4 cup) sticky rice flour
  • 1 tablespoon soy sauce
  • 240 ml (1 cup) rice flour
  • 480 ml (2 cups)  Chinese chives, sliced
Method:
  1. Add rice flour, sticky rice flour and water to a pot over medium heat. Stir constantly to prevent sticking. If the mixture starts to be too sticky to handle, lower the heat. Stir until the mixture turns gluey. Remove from heat and add the tapioca flour. Set it aside to let...

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Kao Giap Paak Maaw (Steamed Envelope Dumplings)

Posted by Kroocrew on Tuesday, June 8, 2010, In : Thailand 




This dish has been  imported from Vietnam's Banh Cuon dumplings and modified for Thai taste.

(The image above is showing a light green coloured wrapper compared to the normal white appearance. I'm guessing that they mixed the rice flour with water they boiled some pandanus leaves in. It's a very nice touch and would produce a delightful fragrance and flavour to the dumplings).





Ingredients::
Rice flour wrappers:
  • 125 g (~4 ½ oz) rice flour
  • 750 ml (~ 3 cups)  water
  • a pinch of salt
Filling:
  • 1 tablespoo...

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Pork Tapioca Pearl Dumplings (Sakoo Sai Moo)

Posted by Kroocrew on Tuesday, June 8, 2010, In : Thailand 


I



Ingredients
  • 360 ml (1 1/2 cups)  {225 gm (8oz)} pearl tapioca
  • 180 ml (3/4 cup) hot water
  • 1/4 teaspoon salt
  • Ingredients for the Filling
  • 2 tsp. white peppercorns
  • 3-5 pieces of fresh cilantro
  • 2 Tblsp. canola or other vegetable oil
  • 1 medium onion, finely chopped
  • 250 gm (~8 oz.) lean pork
  • 1 Tblsp. palm sugar or shaved jaggery
  • 3 Tblsp. Thai fish sauce
  • 2 tsp. finely chopped fresh hot chiles (phrik ki nu )
  • 3 Tblsp. crushed roasted peanuts (unsalted)
  • Tapioca flour
Topping:
  • 2 tsp. fried garlic
  • Sliced red chill...

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Kao Niaw Sod Sai Kai (Chicken Pearl Dumplings)

Posted by Kroocrew on Saturday, June 5, 2010, In : Thailand 


© Used with the very kind permission of Winnie Lee



Ingredients
  • 400 gm (14 oz) ground chicken meat
  • 1 egg
  • 1 tablespoon tapioca flour
  • 2 tablespoons ground pepper
  • 4 spring onions and 4 coriander plants, finely sliced (including the roots of the coriander)
  •  285 gm (10 oz) cooked sticky rice
  • Fish sauce, sugar, leaf lettuce, tomatoes, fresh Thai chillie and Thai garlic cloves  for serving.

Method
  1. In a  bowl, mix together the chicken, egg, tapioca flour, ground pepper, coriander and spring onions, then form ...

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Kai Mot Phat (Stir-fried Ant Eggs)

Posted by Kroocrew on Monday, April 19, 2010, In : Thailand 




The red ant seen widely through SE Asia is a weaver ant. They're fairly docile unless you disturb their nest and then they come out in force. Their bite isn't too bad and there's little after effect. Occasionally there's a mild sting of formic acid but nothing compared to other ant species. Coincidentally I have noticed that when the Red Ants are present around the property there doesn't seem to be any Fire-Ants. Certainly the numbers of Red ants is far greater than the apparent community o...

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Nam Jim Muu Daeng (Sauce for Red Pork on Rice)

Posted by Kroocrew on Friday, April 16, 2010, In : Thailand 





This instruction has been extracted from the complete Khao Muu Daeng recipe on a search enquiry I have observed.


The quick and easy short-cut:

  • Many stalls in Thailand simply mix some soy sauce, palm sugar vinegar and sliced  chillies and allow to steep before placing on the table for people to add it themselves.

The traditional and the full flavoured method:


  • This begins with the juices of the cooked pork which contains the original marinade. in fact this is more a gravy than a light sauce. many ...

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Thai Muslim Chicken Curry (Kai Massaman)

Posted by Kroocrew on Friday, April 16, 2010, In : Thailand 

CC license



Massaman curry is a mild rich and fully aromatic curry blend with little chillie style heat. It won't burn your mouth out.

Ingredients:
  • 3 Tbsp Massaman curry paste
  • 500 gm (~1 lb) chicken drummettes or other cuts of chicken, beef or pork.
  • 2 cups sweet potato (or regular white potato), cut into large chunks
  • 2.5 Tbsp sugar
  • 3 tablespoons fish sauce
  • 1 cup  coconut cream
  • 3 cups coconut milk

Method:
  1. Into a wok add 3 Tbsp of Massaman Curry paste.
  2. ½ cup of coconut milk and mix over a medium heat.
  3. Reduce the c...

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Shrimp Kratong with Sesame-Cilantro Dressing.

Posted by Kroocrew on Thursday, April 15, 2010, In : Thailand 


Pie Tee pastry cases are almost identical to Kratong Tong cases



Kratong pastry cups

Method:

  • 1 cups all purpose flour
  • 1 cup rice flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 egg yolks
  • 2 tablespoons vegetable oil
  • 2/3 cup water
  • 2/3 cup slaked lime water (see below)
  • 4 cups vegetable oil for frying

Method:
  1. Prepare slaked lime water by mixing one tablespoon lime paste with 2.5 cups water. Stir well and leave until the lime crystals sink to the bottom.
  2. Pour 2/3 cups of this clear liquid into another container. Disc...

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Tub-tim Krob

Posted by Kroocrew on Friday, April 9, 2010, In : Thailand 







Tub-tim literally means ruby or pommegranate. Tub-tim grob is a desert that refers to pommegranate. There are three parts to this dessert, the red coated pommegrante piece, syrup and coconut milk.

Ingredients:
  • 10 to 15 pieces of canned or fresh water chestnuts
  • 60 ml (1/4 cup) water     
  • 120 ml (1/2 cup) tapioca or potato flour     
  • 80 ml (1/3 cup) sugar     
  • 5 drops red food coloring or suitable amount of natural food colouring such as beet-root (red-beet) juice     
  • 80 ml (1/3 cup) coconut milk
 
Me...
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Butternut Squash in Fresh Green Curry

Posted by Kroocrew on Wednesday, March 17, 2010, In : Thailand 

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Ingredients:
  • 1 small butternut squash, about 750 gm (~1-1/2 lbs)
  • 2 tablespoons coarsely chopped shallots or yellow onion
  • 1 tablespoon coarsely chopped garlic
  • 2.5 cm (~1 in)  peeled and coarsely chopped piece fresh galangal
  • 1 whole seed casing of star anise.
  • 2 fresh green jalapeño chillies or 1 fresh green serrano or Thai chillie
  • 3 tablespoons plus 1/2 cup water
  • 3/4 cup coarsely chopped cilantro leaves and stems
  • 400 ml (14 ounces) unsweetened coconut milk (about 1 3/4 cups)
  • 1 teaspoon sugar
  • 1 teaspoon...

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Khanom Chin Kaeng Keow Wan Kai (Green Curry Chicken Curry with Rice Noodles)

Posted by Kroocrew on Wednesday, March 17, 2010, In : Thailand 


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Ingredients :
  • Vegetable oil 4 Tbsp.
  • Coconut milk 500 ml (~2 cups or 16 fl.oz.)
  • Green curry paste, (Kaeng khiao wan paste) 3 - 4 heaped tbsp.
  • Chicken, cut pieces 750 gm  (1 1/2 lbs)
  • Fish sauce 3 - 4 Tbsp.
  • Granulated sugar 1 Tbsp.
  • Sweet basil leaves, (bai horapha) 1/2 cup
  • Red spur chili peppers, sliced 4 - 6

Method:
  1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and a little of the coconut milk. Heat the mix over a low heat, separati...

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Nam Phrik Narok น้ำพริกนรก (Hell Fire Sauce)

Posted by Kroocrew on Saturday, March 13, 2010, In : Thailand 

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Ingredients

  • oil to deep fry
  • 1 kg (~2 lbs) of filleted white fleshed freshwater fish
  • 480 ml (2 cups) Thai chillie
  • 120 ml (1/2 cup) garlic
  • 120 ml (1/2 cup) shallots
  • 3 tablespoons shrimp paste
  • 60 ml (1/4 cup) fish sauce
  • 3-4 tablespoons palm sugar.

Method:

  1. Flake the fish and deep fry until the flakes turn golden brown.
  2. Chop the chillies, shallots and garlic, then broil them briefly and pound the ingredients together in a mortar and pestle or food processor to form a smooth paste.
  3. Place in a small saucepan...

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Kæng Kung Kab Sabparod (Prawn Curry with Pineapple)

Posted by Kroocrew on Friday, March 12, 2010, In : Thailand 



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Ingredients
  • 1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells
  • 1 lb (450 g) fresh pineapple, cut into ¾ inch (2 cm) chunks
  • 2 x 400 ml tins or an equivalent volume of  coconut milk


For the curry paste:
  • 4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes
  • 1 level tablespoon lemon grass, finely chopped
  • 1 inch (2.5 cm) cube fresh galangal. Please note that ginger has a totally different flavour and if used will produce a good product but not the same taste.
  • 5 g...

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Peek Gai Mao Daeng (Drunken Chicken Wings)

Posted by Kroocrew on Friday, March 12, 2010, In : Thailand 



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Ingredients

  • 750 gm (1.5 lbs) chicken wings
Marinade
  • 1 Tbsp fish sauce
  • 1Tbsp sugar
  • quarter cup thinly sliced lemongrass
  • 10-15 cloves garlic, crushed
  • 1 tablespoon ground black pepper
  • 1 tablespoon chopped Thai chillie
  • 1/4 cup chopped coriander/cilantro (including roots if possible)
  • 1/4 cup  tomato chillie ketchup
  • 1/4 cup whisky (preferably bourbon or Mekong whisky)

Method
  1. Mix the marinade, stir the wings until thoroughly coated and leave to marinade for 12-24 hours in the fridge.
  2. Barbeque or grill th...

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Yum Nuea ยำเนื้อ (Thai Beef Salad)

Posted by Kroocrew on Friday, March 12, 2010, In : Thailand 


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Ingredients
  • 500 gm (1 lb) beef. Any beef cut can be used.

Salad
  • 60 ml (1/4 cup) sliced onions, separated
  • 2 tomatoes, wedged
  • 60 ml (1/4 cup) sliced cucumber
  • 60 ml (1/4 cup) thinly sliced Thai chillie

Sauce
  • 60 ml (1/4 cup) fish sauce
  • 60 ml (1/4 cup) lime juice
  • 1 tablespoon sweet dark soy sauce
  • 3 tablespoons minced garlic
  • 3 tablespoons minced ginger
  • 3 tablespoons chopped coriander/cilantro (including the roots)
  • 60 ml (1/4 cup) chopped green onions (spring onions)
  • 60 ml (1/4 cup) chopped shallots
  • 1 tablespoon ...

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Khao Op Mor Din (Baked Rice in Earthenware Pot)

Posted by Kroocrew on Friday, March 12, 2010, In : Thailand 






Ingredients

  • 2 tablespoons vegetable oil
  • 1.5 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon mirin (or a Chinese alcohol of your choice)
  • 1/2 teaspoon white pepper
  • 1/2 cup broccoli florets
  • 1/2 cup fresh mushroom
  • 2 cloves garlic, minced
  • 1/2 cup diced carrot
  • 1/2 cup sliced red bell pepper
  • 1/4 cup fresh ginger or pickled ginger in brine
  • 1/2 cup diced (or shredded) ham. Use less if desired.
  • 1/2 cup chicken into bite-sized pieces. Use less if desired.
  • 2 cups steamed jasmine rice

Metho...
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Tom Kha Salmon.

Posted by Kroocrew on Friday, March 12, 2010, In : Thailand 





Ingredients

  • 1 cube chicken bouillion
  • 500 gm (~1 lb) salmon cut into bite-size chunks
  • 1 tsp corriander seed
  • 4 cloves garlic
  • 1/2 tsp white pepper powder
  • 240 ml (1 cup) sliced fresh galangal
  • 60 ml (1/4 cup) sliced fresh lemongrass
  • 60 ml (1/4 cup) kaffir lime leaves, sliced
  • 240 ml (1 cup) fresh mushroom (more if desired)
  • 2 13 oz cans coconut milk
  • 105 ml (7 Tbsp) fish sauce

Method

  1. In a mortar and pestle pound the corriander seed, garlic and Thai pepper powder into a paste.
  2. Bring 6 cups water to a boil and add c...

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Congee Toppings, Additions and Condiments

Posted by Kroocrew on Tuesday, March 9, 2010, In : Thailand 

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  • Crisp Fried Garlic in Oil. (Recipe here) Serve with a minimum of oil in the serving dish.
  • Crisp Fried Dry Shallots, (Recipe here)
  • Crisp Fried Pulled Shitake Mushroom Stalks (Recipe here)
  • Pickled Mustard Greens. (Commercially available)
  • Shredded Cilantro/Coriander leaves. (Prepare freshly)
  • Diced Chinese Celery Leaves and stalks. (Prepare freshly)
  • Finely Sliced Green Onions (Green tops and White Shoots)
  • Dried Baby shrimp. (Widely available in supermarkets and Asian Grocers)
  • Ground Dried Chillie. (You...

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Khao Tom (Thai Rice Soup)

Posted by Kroocrew on Sunday, February 21, 2010, In : Thailand 




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Kao Piak is the Lao name for this dish. There is virtually no difference between the two. Having said that the Lao version seems to have a little more fat or oil apparent.

Servings: 4 Servings

Ingredients:

•    1440 ml (6 cups)  Pork, chicken, mushroom or vegetable stock
•    250 gm (~1/2 lb) Minced ground pork, chicken, prawn, fish, tofu or vegetable
•    Sliced scallion, for garnish
•    180 ml (3/4 cup)  Rice
•    1 Stalk lemon grass bruised and cut into 10 cm (4 in) lengths.
•    2...
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Kai Yor (Vietnamese-style Steamed Chicken Sausage)

Posted by Kroocrew on Friday, February 12, 2010, In : Thailand 

Kai Yor is a very popular Thai foodstuff and is used extensively, second only to its Pork equivalent, Muu Yor. The recipes have been taken from Vietnamese sources at one time or another, probably during that period when Ho Chi Minh was a political refugee living in Nakhon Panom. In fact there is a whole collection of Vietnamese rooted recipes around this area of Thailand.

Vientiane Sandwich with Kai Yor



Ingredients;

  • 500 gram chicken breast
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp ground black pe...

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Yum Moo Yor ยำหมูยอ (Spicy Vietnamese Sausage Salad)

Posted by Kroocrew on Sunday, February 7, 2010, In : Thailand 




Ingredients:

  • 480 ml (2 cups) Vietnamese sausage (Moo Yor)
  • 45 ml (3 Tbsp) sliced Red-onion
  • 5 red chillies, lightly pounded
  • 40 ml (~2 ½  Tbsp) lime juice
  • 30 ml (2 Tbsp) rice whisky
  • 1 tsp rice wine vinegar
  • 1 ½  Tbsp fish sauce
  • 1  tsp. sugar
  • 4 pieces sliced regular tomato or 4 cherry tomatoes quartered
  • 2 scallions, cut into 5 cm (2 in) pieces
  • 2 Chinese, celeries, cut into 5 cm (2 in) pieces
  • Lettuce
  • Cucumber

Method:

  1. Slice Vietnamese sausage into 2 cm (~¾ in) pieces.
  2. Add onion, ground chillie, fish sauce, lime ...

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Muu Yor หมูยอ (Steamed Pork Sausage)

Posted by Kroocrew on Thursday, February 4, 2010, In : Thailand 



Also spelled as: Moo Yor.

A well received introduction from Vietnam. Ubiquitous in the centre, north and north-east of Thailand. The same style sasuage is also made with chicken called Kai Yor, a most delightful cold meat. These also are great served as a mixed platter with soured sausage, Naem Muu. A combination salad using the three works a treat. A variation on the dressing is to also mix some wasabi paste with the dressing and keeping the chillie component. This then gives the front, floor...
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Kung Phet Aspic ( Spicy Prawns in Aspic)

Posted by Kroocrew on Tuesday, February 2, 2010, In : Thailand 

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Ingredients:

  • 2 Tbsp gelatine
  • 60ml (1/4 cup)cold water
  • 850ml tomato juice
  • 120ml (4 oz or 1/2 cup) vodka
  • 60ml (2 oz or 1/4 cup) gin
  • 2 tsp Worcestershire sauce
  • 3 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp celery salt
  • 1 tsp vinegar
  • 1 Tbsp catsup
  • 1/4 tsp mustard powder
  • 450g (~1 lb) cooked prawns, shelled and de-veined
  • 120g (4 oz) Chinese celery, diced
  • 140g ( 4 1/2 oz) cucumber, peeled, de-seeded, diced and drained
  • 60g (2 oz) spring onions, chopped
  • celery leaves, fresh parsley and cucumber slices, to garnish



Method:

  1. Place the ...

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Laap Sauce for instant Waterfall Salads

Posted by Kroocrew on Monday, February 1, 2010, In : Thailand 

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Ingredients:
 
  • 2 Pieces Meat or Fish
  • 1 Teaspoon Butter
  • 2 Tablespoons Chopped Onions
  • 2 Tablespoons Chopped Chillies
  • 1 Tablespoon Chopped Coriander Leaves
  • 1 Tablespoon Chopped Kaffir Lime Leaves
  • 1 Tablespoon Toasted Sticky Rice
  • 2 Garlic Cloves
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Fish Sauce
  • Mint Leaves

Method:

  1. Put butter in a frying pan over a medium heat and fry the meat or fish medallion gently. It doesn't need to be cooked for long, turned once is usually enough.
  2. Remove the meat/fish from the heat and s...

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Laap Talae (Seafood Salad)

Posted by Kroocrew on Monday, February 1, 2010, In : Thailand 



Ingredients:

  • 1 cup fresh or frozen raw squid or cuttlefish
  • 1 cup fresh or frozen raw shrimp
  • 1 cup fresh or frozen raw mussels
  • ¼ cup chopped sweet red peppers
  • ¼ cup chopped green onions
  • ¼ cup chopped cilantro(Coriander)
  • ¼ cup chopped mint
  • 1 chopped chili
  • 3 tablespoons fish sauce
  • 3 tablespoons freshly squeezed lime


Method:

  1. If using frozen seafood, thaw overnight in the refrigerator and then rinse in cold water and drain to remove any residue. If using fresh seafood, also rinse them in cold water and dr...

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Chilli Vinegar Recipe

Posted by Kroocrew on Saturday, January 9, 2010, In : Thailand 












Ingredients:
  • 10 – 15 red Thai chillies
  • 600 ml (~1 pt) white wine , rice wine or distilled white malt vinegar


Method:

  1. Trim the chillies and slit open.
  2. Bring the vinegar to the boil and add the chillies. Return to the boil.
  3. Pour into a wide-mouthed warm sterilized jar.
  4. Cover tightly and leave to stand in a sunny place for at least a month, shaking occasionally.
  5. Strain through muslin and pour into a sterilized jar/bottle.
  6. Seal and label.

Suggestion:

Great for a spike to many dishes including salads.
M...

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Gaeng Kari Tua. แกงกะหรี่....TUA. (Chickpea Curry)

Posted by Kroocrew on Thursday, December 31, 2009, In : Thailand 
This is a Muslim style curry so any Indian curry masala will be fine with this recipe



Ingredients:

  •       1    clove garlic; coarsely  -chopped
  •       2    coriander roots; coarse -chopped
  •       1/2 tsp whole black peppercorns
  •       2 tb oil
  •       250 ml (~8 oz) coconut milk
  •       1 Tbsp of  curry powder (your choice)
  •       120 gm (~4 oz) potato; peeled and cut into-1 in cubes
  •       250 gm (~8 oz) chickpeas (garbanzos) soaked- overnight (can use tinned)
  •       2    tomatoes sliced into wedges
  •      10    sw...

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Preparing Coconut Milk from whole Coconuts.

Posted by Kroocrew on Tuesday, December 29, 2009, In : Thailand 
Coconut milk is the extracted liquids from the meat of the nut. It's not the juice that you pour out of the nut or drink lazily on the shores of tropical islands.

A mature coconut is selected judging from the colour of the outer husk. You select a nut with the outer husk turning from green to brown so it's a mature nut. This will render a high oil content which when suspended in water is a major component of the coconut milk.

The husk is removed by rough paring with a machete. The nut is crack...
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Muu Kung Khao Maprao หมูกุ้งข้าวกระเพรา- Kanom Buang Yuan ขนมเบื้องยวน. (Pork-Shrimp Coconut-Rice Crepes)

Posted by Kroocrew on Saturday, December 26, 2009, In : Thailand 



Ingredients:

  • 2 cups rice flour
  • 1/2 cup coconut milk
  • 2 eggs (duck eggs preferred)
  • 2 teaspoons ground turmeric
  • 1 lemongrass stalk, very finely minced and pounded
  • 5 scallions, very finely chopped
  • Salt and freshly ground pepper (long pepper, black or white or combination)
  • 1 cup Nam Pla (fish sauce)
  • 1/3 cup sugar (date palm sugar)
  • ¼ cup distilled rice vinegar
  • 1/4 cup fresh lime juice
  • 4-6 Thai Dragon chiles, thinly sliced
  • 2 shallots, minced
  • 5 garlic cloves, very finely chopped
  • ¼ cup grated fresh ginge...

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Jim Jum จิ้มจุ่ม (Thai hot pot)

Posted by Kroocrew on Tuesday, December 8, 2009, In : Thailand 


© Aaron Caley. Used with kind permission

Jim jum is one of the wonderful Thai street sit down foods. Its origins are Lao or Khmer. It's variable and you probably wouldn't get two identical tasting jim jums even from the same restaurant within a very short space of time. 


Jim jum is  an earthenware pot on a brazier at table top. The pot is filled with broth and to this you add various supplied vegetables and herbs. This is one reason why the flavour changes. The herbs are often pulled from tre...
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Khanom Buang ขนมเบื้อง

Posted by Kroocrew on Sunday, December 6, 2009, In : Thailand 


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Kraja

Required Tool: Kra-ja (flat spreader). Recommend using two while preparing this recipe. One for the batter and one for the cream. Despite the popularly held belief, the filling in the khanom buang is not coconut cream, its a meringue filling. The recipe dates back to the Ayutthaya period King Narai's rule mid 17th century. Lady Witchayen  a Japanese lady married to a foreign diplomat, introduced eggs into the cuisine of the Court.



Ingredients:
Pancake batter

  • 160 ml (2/3 cup) mungbean fl...

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Miang Kham เมี่ยงคำ (Savoury Leaf Wraps)

Posted by Kroocrew on Sunday, December 6, 2009, In : Thailand 


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This recipe requires some preparation time, with its blend of coconut, ginger, fresh bitter leaves, peanut, lime and chillie its fantastic.



Ingredients: Filling

  • 180 ml (3/4 cup) grated coconut
  • 2 small limes, unpeeled, cut into small cubes
  • 90 ml (6 tbsp) shallots, peeled and cut into small cubes
  • 90 ml (6 tbsp) roasted peanuts
  • 90 ml (6 tbsp) small dried shrimps
  • 4-5 fresh chillie, phrik ki nu, cut into small slivers
  • 120 gm (4 oz) fresh ginger, peeled and cut into small cubes

Ingredients: Sauce

  • 1 tbsp ...

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Khai jiaw (Thai-Style omelet, ไข่เจียว)

Posted by Kroocrew on Friday, November 13, 2009, In : Thailand 



Classic, simple Thai omelette


Ingredients:

  • 1 :egg
  • 1/8 teaspoon :white pepper powder:
  • 3/4 teaspoon :fish sauce: or :white soy sauce:
  • oil: to cover your pan about 1 cm (1/2") deep


Method:

  1. Add the oil to the pan on high heat. Wait until the oil is dancing around in the pan and almost smoking.
  2. Crack the egg into a bowl. Add the fish sauce and pepper, and whisk with a fork until mixed and frothy.
  3. Pour the egg mixture into the oil at a slowish rate, so that it’s a stream of egg hitting the hot oil.
  4. Cook un...

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Khai Yat Sai (Stuffed omelet) ไข่ยัดไส้

Posted by Kroocrew on Friday, November 13, 2009, In : Thailand 



CC license
Ingredients:

  • ¼ cup (60 ml) oil
  • 150 g ground pork or chicken
  • 3 tablespoon diced cherry tomatoes
  • 3 tablespoon fresh or frozen green peas
  • 2 tablespoon minced onion
  • 2 teaspoon sugar
  • 1 ½ tablespoon fish sauce
  • ¼ tspn black soy sauce
  • ¼ teaspoon ground white pepper
  • 3 eggs, beaten

garnish with cilantro and sliced chillie.

Serve with Sauce Phrik Ki Nu on the table


Method:

  1. Heat half of the oil in a wok high heat and stir-fry the meat for 2 minutes or until cooked. Add the tomatoes, green peas, onion, sugar, f...

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Fried Garlic a Garnish

Posted by Kroocrew on Tuesday, October 6, 2009, In : Thailand 


 

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Cooked garlic is a delightful flavour and much lighter in taste than the raw garlic, presumably because some of the volatiles have been driven off plus some oxidation of the thiolic compounds of  the flavour base. Picled garlic retains a strong flavour but some of the flavour is extracted into the surrounding pickling solution. Pickled garlic is a gift from the gods.
"Thai" garlic is very special with small cloves and mauve skin. It's relatively expensive however and the chinese imprts are ...

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Sai Krog Naem Muu Isaan ( Isaan Soured Pork Sausages)

Posted by Kroocrew on Tuesday, September 15, 2009, In : Thailand 

This is also called Sour Isaan Sausage ( Naem Sai Krog ) , because it's left a few days to sour in the fridge, and is optional! The souring process is caused by fermentation of the sugars in the rice carbohydrate and the production of some lactic acid. It's the  acid produced from the fermenting rice which gives the wonderful sour edge to these garlicky sausages. There are also commercial pre-packaged sets for hastening the souring process available in Thai supermarkets. They contain a lot of...
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Sai Krog Kaprow Kai (Chicken Basil Sausage)

Posted by Kroocrew on Tuesday, September 15, 2009, In : Thailand 





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This sausage is chicken, with rice as the filler, and the spicy Thai basil as the flavouring.

Ingredients:
 
250 gms Chicken Mince
200 gms Cooked Fragrant Rice
1 Teaspoon White Ground Pepper
1 Teaspoon Chopped Coriander
10 Sliced Kaprow Basil Leaves
10 Cloves Garlic
5 Coriander Roots
1 Tablespoon Oyster Sauce
1 Tablespoon Light Soy Sauce
1/2 Teaspoon Salt



Preparation:

1. Rinse salt off the sausage skin, and run water through the center to clean it.
2. Pound the white pepper, garlic, and coriander together....
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Sai Krog Woonsen Hed Hom (Pork Noodle & Mushroom Sausages)

Posted by Kroocrew on Tuesday, September 15, 2009, In : Thailand 





This  is pork sausage, with noodle as the meat stretcher and mushroom as the flavouring. The addition of lard has a purpose and that is to blend the components, hence the addition of pork fat.

Ingredients
175 gms Mushrooms (Shitake and Bleckfung/Rat Ear)
200 gms Glass Noodles
25 gms Galangal
10 gms Kaffir Leaves
25 gms Lemon Grass
100 gms Pork Fat (Finely Chopped)
350 gms Pork Mince
10 Garlic Cloves
4 Coriander Roots
1 Teaspoon Black Pepper
1 Tablespoon Salt

Preparation
1. Rinse the sausage skins, mine ca...
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Thai Spicy Fruit Salad (Tampolomai) หรือคุณหมายถึง

Posted by Kroocrew on Monday, September 14, 2009, In : Thailand 




This is another of the many somtams of Thailand which is believed to have originated in Laos. Most western people think of the somtam as being a green papaya salad but this is really only a type. Somtam refers to the style of preparation and to the dressing used for the salads. So Tampolamai is a specific somtam and truly a fruit salad with a difference. There is no added oil but it has elements of savoury, sweet , sour and spicy.

The edges between desert fruits and savoury fruits are quite bl...
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Khao Mu Daeng (Thai Red Pork with Rice)

Posted by Kroocrew on Sunday, September 13, 2009, In : Thailand 


CC license



Ingredients:
 
  • 500 gram (~1lb) of pork filleted meat as a single piece.
  • 2 boiled eggs halved
  • 6 chinese chives
  • 6 thai cucumbers(sliced length wise)
  • 1 teaspoon of chopped thai chilli {Prik Chi Fah}

The marinade is made by mixing
  • 60 ml (1/4 cup) chopped tomato from which the seeds and skin have been discarded
  • 60 ml (4 tablespoons) fish sauce - nam pla
  • 60 ml (4 tablespoons) palm sugar
  • 2 preserved plums (preserved Chinese plums are the best for this recipe), chopped

The marinade components are homogeni...
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Hed Yipon Phrik Thai (Japanese mushrooms with peppercorn).

Posted by Kroocrew on Friday, August 21, 2009, In : Thailand 



Stir fried dish with a sweet soy background and a lot of heat.





Ingredients:

  • an assortment of mushrooms of the more "meaty" texture such as Japanese, bhutnaese etc, pigs ears mushrooms and similar funghi. 
  • Sweet Soy Sauce
  • sugar, 
  • Thai chillies. section lengthwise 
  • Green peppercorns on the stalk,* 
  • Snow peas, 
  • Asparagus, 
  • julienned carrot, 
  • Garlic 
  • Onion, sectioned
  • any other easily stir fried veg, 
Method:
  1. A dash of oil into a pan or wok 
  2. Stir fry the onions, garlic and chillies a couple of minutes until ...

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Khao Soi (Northern Thai Noodles in a rich curry soup)

Posted by Kroocrew on Friday, August 21, 2009, In : Thailand 




Khao Soi is a curry noodle dish from the northern part of Thailand. It is made with chicken, served over Chinese bah-mi egg noodle, and garnished with fried noodles, shallots, cilantro, pickled mustard greens, fried whole chillies and a squeeze of lime juice. It has a very definite muslim cuisine air about it. How? There are currently two thought lines on this. The refugee Panthays who escaped the Qing attack while trying to usurp them and secondly there were a group of Malay Muslims ...

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Thai Vegan Fried Rice (Khao Phad Jay)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 



Fried rice with no eggs, no fish sauce, and no meat, lots of Thai flavour from pepper, garlic, and a bit of curry paste. This is a typical dish of the Thai Buddhist festival in the autumn, which people celebrate by eating only vegetables for a week. Rice is not eaten with chopsticks by Thais at all but with a fork and spoon.



Ingredients:
  • 6 cups cooked long-grain rice) 
  • 2 tablespoons vegetable oil 
  • 3 tablespoons coarsely chopped garlic 
  • 1 small onion, finely chopped 
  • 1/2  teaspoon fresh gr...

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Thai Pumpkin Curry

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 





Ingredients
  • 1 Tbsp.  Thai red curry paste (Commercial or made. recipe on site)
  • 1 14 ounce can coconut milk
  • 1 small pumpkin or other squash; peeled and cut into 2cm (3/4 in) cubes
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce ( You can certainly use a vegetarian Fish sauce  commercially available plus recipe on this site)
  • ¼ cup basil leaves
  • 1 teaspoon lime juice
  • Cilantro leaves to garnish (optional)
 
Method:
  1. In a large saucepan, cook the cubed pumpkin in boiling water until it is just cooked through, ab...

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Thai Fish Cakes (Tod Man Pla)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 



 
 
Ingredients : 

Fish cakes:

i. 450 g firm white fish fillets 
ii. 3 tablespoons cornflour or rice flour 
iii. 1 tablespoon fish sauce 
iv. 1 egg, beaten 
v. 1/2 cup fresh coriander leaves 
vi. 3 teaspoons Red Curry Paste or commercial paste 
vii. 1-2 teaspoons chopped red chillies, optional 
viii. 100 g green beans, very finely sliced 
ix. 2 spring onions, finely chopped 
x. 1/2 cup oil, for frying 
xi. Basic Dipping Sauce (or commercial sauce)

Dipping Sauce: (Sweet and sour cucumber sauce)

i. 50ml/2fl oz...

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Sangkhaiya Phuk Tong ( Thai coconut custard in pumpkin)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 

>

Spectacular Thai coconut cream pumpkin custard. Thai pumpkin custard is eaten at room temperature. It looks great and it can be prepared well in advance. It's name in Thai  “Sangkhayaa phuk thong”. It's available locally as either wedges or as a whole pumpkin. 

 



Ingredients:
  • 1 Pumpkin (about 400 grms or ~1 lb)
  • 8 Eggs
  • 1 Cup Coconut Cream
  • 1 1/2 Cups Palm Sugar
  • Pandanus Leaves (for stirring the mixture)
Method
  1. Thoroughly clean the Pumpkin
  2. Using a sharp knive cut off a slice at the stem end to make a...

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Som Tam Thai (Thai Green Papaya Salad)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 







 
i. 2-1/2 cups shredded green papaya
ii. 4 red and green chilies (or to taste)
iii. 2 large cloves garlic, skinned
iv. 1 cup green or string beans, cut 1" pieces
v. 6 cherry tomatoes, cut each in half
vi. 2 tsp ground peanuts (optional)
vii. 2 tbsp small dried shrimps
viii. Cabbage and Iceberg lettuce leaves



Dressing
a) 5 tbsp lime juice
b) 3 tbsp fish sauce
c) 3 tbsp sugar
d) 4 tbsp finely ground dried shrimps


Combine the dressing ingredients in a small bowl and set aside.



Directions:

Using a mortar and pe...

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Prawns with Black Pepper Corns (Kung Phrik Dam)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 


(Specialty of Talab Ngoen Restaurant Saraburi)

 
Ingredients:
 
  • 250 gm (1/2 lb) Medium sized prawns. (Could add some calamari rings as well or instead of)
  • Selection of fresh and dried mushrooms. (rehydrate the dried mushrooms before cooking)
  • 2 Medium sized red chillies.
  • 1 sprig (or 1 tsp) of Black or green pepper-corns on the stem.
  • 3 Spring onions (Shallots)
  • 4 cloves Garlic
  • 1 Tbsp Oyster sauce.
 
Method:
 
  1. Cut the mushrooms into bite sized pieces,
  2. Leave the prawns skinned (or if you prefer take off the head...

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Yum Pla Gung (Prawn Salad)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 


This is the epitome of a Thai salad that balance between sour, sweet, spicy and salt just seems to happen with this classic.


 
This recipe can also be made with squid or scallops, or any combination of prawns, squid and scallops. If using squid, use only the body tube. Slit the body and press flat, score diagonally, and cut into 2 inch squares. 


Ingredients:

i. 1 lb Prawn tails
ii. 3 cups Water 
iii. 2 tbsp Lemon grass chop coarse
iv. 1 tbsp Lime leaves chop coarse
v. 1 tbsp Coriander leaves chop coa...

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Phad Kaprow Muu. (Fried pork with basil)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 






This really is the all occasion dish of all of Thailand. It's potentially the spiciest dish available. The recipe can be prepared with a modest kick made with two birds' eye chillies or a horse's kick with 30 or more chillies!
It's very easy to make and is eaten at anytime of the day or evening. It's eaten with rice and generally but not always with a fried egg on top.

Ingredients:
  • 1 tablespoon vegetable oil
  • 1 tablespoon garlic
  • 2-30+ small thai chillies to taste
  • ½ cup (100g) ground pork (or chicke...

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Kaeng Pa Kai แกงป่าไก่ (Jungle Curry With Chicken)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 





This is a very spicy watery curry. 





Ingredients:

For the curry paste:
  • ¼ kachai (galangal), peeled and chopped
  • 8 prik chee fa daeng haeng (dried red chillies), crushed
  • 2 tablespoon takrai (lemon grass), bruised, thinly sliced
  • 3 tablespoon shallots, coarsely chopped
  • 2 tablespoon kratiem (garlic), chopped
  • 1 teaspoon green peppercorns
  • 1 teaspoon kapi (fermented shrimp paste)
  • a dash of fish sauce
For the curry:
  • 10 bai makrut (kaffir lime leaves), shredded
  • 4 coconuts
  • 4 cups chicken, cut into bite sized pieces...

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Green Chicken Curry (Gaeng Keow Wan Gai)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 





Ingredients :

  • 180 gm (6 oz) chicken in smallish bite sized pieces
  • 120 ml (1/2 cup) coconut milk
  • 120 gm (4 oz) Thai eggplant (small round eggplants)
  • 5 x fresh kaffir lime leaves - (to 6)de-ribbed
  • 1 Tbsp fresh sacred basil leaves
  • 2 Tbsp fish sauce
  • 1 Tbspl palm sugar
  • green curry paste as has just been roasted

 Method :

  1. Cut up the chicken. The diced chicken can be initially stir fried in the so called dry curry paste.
  2. (A vegetarian variation is to use straw mushrooms usually sliced longways in quar...

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Kaeng Som (Sour Thai Curry with fish)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 



Kaeng Som is made from a type of red curry paste, which could be made from dried chillies as well as from fresh chillies. Kaeng Som can be made with any kind of fish but most prefer crustaceous seafood; shrimp usually the most available and affordable. Any white fish works wonderfully. Kaeng Som is considered spicy by central, northern and north-eastern Thai people and is a regional specialty of southern Thailand. 
This dish is a coconut free curry.



This license for this great image has been k...

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Khao Man Gai (Chicken on rice)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 



This dish is traditionally sold as Muslim cuisine in Thailand. In fact it is an importation from Hainan Island off the South coast of China and is extremely popular in Malaysia and Singapore as Haiananese Chicken. The variation is minimal but is recorded as another recipe.. The flavour and texture of the rice is what does it I think, The chicken fat loosens the stodgie aspect of the rice and adds that savoury zip. The yellow bean sauce with the garlic and chillie adds a contrasting heat but ...
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Nam Phrik Gaeng Keow Wan (Thai Green Curry Paste)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 





Ingredients:

  • 2 X long green chillies (Phrik Chee fah)  
  • 10 small green chillies ( Phrik Ki Nuu)  
  • 1 Tbsp (15 ml) Lemon grass
  • 2 Tbsp TSP (30 ml) Shallots  
  • 2 Tbsp Garlic 
  • 1  Peeled bruised and cut galangal shoot  
  • 3 X Coriander roots
  • 1 tsp (5 ml) Coriander seeds
  • 1/2 tsp (2.5 ml) Cumin powder  
  • 1/2 tsp (2.5 ml) Ground white pepper  
  • 1 Tbsp (15 ml) Kaffir lime zest (but preferably finely shredded leaves)
  • 2 Tbsp Shrimp Paste
  • 1 tsp SALT  
 
Method :  
 
Chop the fresh herbs (quanities are for chopped amounts) the...
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Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 





This paste is ideal for adding to a fried rice or noodle dish. It's aromatic with heat and would go well with some boiled chicken such as Khao Man Kai or satays with rice

Ingredients:
  • 3 Dried chilies
  • 3 Tbsp Chopped shallots
  • 1 Tbsp Chopped garlic
  • 1 tsp  Chopped ginger
  • 1 Tbsp Coriander seeds
  • 1 tsp  Cumin seeds
  • 1 Tbsp Chopped lemon grass
  • 1 tsp  Shrimp paste
  • 1 tsp  Salt
  • 2 tsp  Curry powder
Instructions:
  1. Soak dried chilies in hot water for 15 minutes and deseed.
  2. In a wok over low heat, put the shallots, garli...

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Nam Phrik Kaeng Khua

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

If you examine this nam phrik you will notice the hallmarks of Thai ingredients in one paste. This is the perfect flavour base for classics such as Tom Yum soups so to this you could add shrimp or prawn, mushroom, other vegetables to make the soup of your choice. It is not vegetarian as it contains shrimp paste.

Two or four tablespoons in 500 ml to 1 liter of water and boiled would make the soup base. Simply boil and add your other goodies.

:




Ingredients:
  • 5 dried chillies
  • 45 ml (3 Tbsp) Chopped s...

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Nam Phrik Kaeng Matsaman (Massaman Curry Paste)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

Ingredients:
  • 3 dried chilies
  • 45 ml (3 tbsp) chopped shallots
  • 30 ml (2 tbsp) chopped garlic
  • 5 ml (1 tsp) chopped galangal
  • 13 ml (1 1/4 tbsp) chopped lemon grass
  • 2 cloves
  • 15 ml (1 tbsp) coriander seeds
  • 5 ml (1 tsp) cumin seeds
  • 5 pepper corns
  • 5 ml (1 tsp) shrimp paste
  • 5 ml (1 tsp) salt


Method :
  1. Soak chillies in hot water for 15 minutes and de-seed.
  2. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a pow...

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Nam Phrik Kaeng Daeng (Red Curry Paste)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

(This curry paste can be used as a base for various Thai red curries)

Ingredients:15 green chili peppers small

4 tablespoons (60 ml) chopped garlic
2 tablespoons (30 ml) chopped lemon grass
1 tablespoon (15 ml) chopped coriander root
1 teaspoon (5 ml) shrimp paste
1 teaspoon (5 ml) cumin seeds


Directions

If using dried chillies then soak them in hot water for 15 minutes and deseed.In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder...

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Nam Phrik Kapi (Shrimp flavoured vegetableThai dip)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

Nam Phrik Kapi is the most famous dip of Thailand. 


The whole objective of nam phriks is to bring in the balance of sour, sweet, spicy and saltiness. Of course this is subjective and the good thai cook tends to stand back and be objective overlooking their own personal palate preferences.


Ingredients: 

3+ phrik khii nuu (very small Thai chillies)
1 tablespoon garlic
1 tablespoon sugar
1 squeezed lime (about 1 tablespoon of juice)
1/4 cup Kapi (Thai shrimp paste)
1 tablespoon water
2 tablespoons makheu...

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Nam Phrik Ong (Pork and Shrimp paste dip)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 



Ingredients:

250 grm (1/4 lb) cup ground pork
20 ml (1 1/2 Tbsp) shrimp paste
30 ml. (2 Tbsp) about two full heads of garlic
20 ml (1 1/2 Tbsp) sugar
120 ml (1/4 cup) cooking oil
1 cup tomato, chopped
70 Grm  (1/2 cup) shallot, chopped
15 ml (1 Tbsp) Fish sauce
4 - 5 "phrik chi fah" (Thai) chillies
Lemon Grass 


Curry paste.

45 ml (3 Tbsp) shallot, chopped
5 ml (1 tsp) salt
30 ml (2 Tbsp) garlic
15 ml (1 Tbsp) shrimp paste
40 ml (2 1/2 Tbsp) lemon grass, chopped 
3 Thai chillies
 
The process is to cook the mea...

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Thai Red Curry Roasted Duck (Kaeng Ped Yang).

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 



This variation is a little richer than most both in consistency and colour but cut with the addition of light and flavoursome fruit. It's a fantastically rich curry with a light contrast.




Ingredients

  • 1 roast duck. (Ducks sold at chinese vendor pods are ideal for this purpose. Grab one on the way home!)
  • 2 Shallots finely diced , plus 2 shallots sliced.
  • Fresh bunch coriander; (reserve a little to garnish)
  • Garlic corm; peeled smashed and easy chopped
  • Cooking oil. 1 Tbsp (15 ml)
  • Red Curry...

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Crab Fried Rice (Khao Phad Phu)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

 
A very flavoursome fried Rice.  
Crab meat adds a savoury flavour beyond anything else for fried rice. It can dress up a fried rice dish to make it really a sensational flavour.  
 
Ingredients other than some crab meat and rice is not important. Onion type vegetables are always good with rice as a savoury element. The addition of a little butter to the oil in the wok is also a flavour enhancer. The oil type is purely a convenience aspect and because it's the crab that is the main flavourant th...

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Thai Wing Bean Salad (yum tua pu)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

Winged beans have a natural flavour something like baby peas and fresh asparagus tips. Delightfully crunchy and delicious. This recipe is generally served on the spicy side but could easily be toned down for a less bitey palate preference.  


The license for the use of this image has been kindly allowed by its' owner Julian Wright of
Mutmee Guest House Nong Khai Thailand.



Ingredients:

  • 250 grams wing bean, sliced  
  • 100 grams minced pork  
  • 5 medium-sized prawns, cleaned, peeled and deveined  
  • 2 table...

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Nam Phrik Num (Thai Spicy Aubergine dip)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 
The Thai have a huge collection of Nam Phriks in their recipe memories. Something in the order of 200 to 400. Many are relatively unknown but each family would call on at least a dozen of them randomly and one or two of these would be served pretty well with each meal. They are used as dips, as wet condiments as flavourants for sauces and dishes. It isn't correct to call them a dip, a dip is just one of their uses. For example the green curry paste  is called Nam Phrik Kaeng Keow Wan, and by ...
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The King of fruit: Durian

Posted by Kroocrew on Sunday, August 16, 2009, In : Thailand 




The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Some people regard the durian as fragrant; others find the aroma overpowering and offensive. The smell evokes reactions from deep appreciation to intense disgust. The odour has led to the fruit's banishment from certain hotels and public transportation in southeast Asia.

The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds e...
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