Grilled Chicken with Lemongrass,Gai Yang Dtakrai,
Prepare:
4 thigh chicken
7 lemongrasses (cut 1 inch)
3 tbsp. sugar
1/4 cup light soy sauce
1/4 cup soy sauce
3 tbsp. black pepper
1/3 cup garlic
Cooking Instructions:
1. Crush the lemongrass finely.
2. Then, with black pepper and garlic, we just need to crush it lightly.
3. Now, add soy sauce, light soy sauce, sugar and mix everything very well.
4. With your hand, take a chicken piece and give it a massage in a bowl of mixed ingredients above. Do the same thing with the rest.
5. Leave it in the refrigerator for 3 hours or one night if you are not in a hurry.
6. Grill it on a fire made from wood or use the oven with 180 C for 45 minutes.
Note from Vern: The flavor of lemongrass with the chicken is an amazing combination. You’ll like this recipe regardless if you like other Thai foods because it’s just like a flavored chicken recipe. Try it!
อาหารคาว อาหารไทย อาหารจีน เกร็ดเคล็บลับในการทำอาหาร หลากหลาย รวมเรื่องน่ารู้เกี่ยวกับอาหารไทย สูตรอาหารไทย ค้นหาสูตร และเคล็ดลับในการทำอาหารไว้มากมาย
2008-12-30
Gai Toon Manao Dong Sai Hed Hom
Gai Toon Manao Dong Sai Hed Hom (Stew Chicken with Preserved Lemon and Shitake Mushroom)
Prepare:
500g. Chicken drumstick
1 preserved lemon
250g. shitake mushroom
100g. cut carrot
3 crushed coriander roots
2 tsp. salt
1 tbsp. soy sauce
6 pieces Chinese lily ( Chinese paper flower; day lily; lemon lily)
3 tbsp. cut coriander leaves
5 cloves garlic
1 tsp. finely crushed black pepper
Cooking Instructions:
1. Add 2 cups of water into the pot. Boil it in medium heat. When it’s boiling add chicken drumstick and cook for 10 minutes.
2. Add crushed coriander roots and black pepper. Usually scoop fat and bubbles, which float on the top, then throw it away.
3. Add salt, shitake mushroom, Chinese lily, carrot and preserved lemon. Keep the heat on very low volume.
4. Boil it for 30-50 minutes. Keep looking at the amount of water in the pot.
Add more if there is too low.
5. After 50 minutes of cooking, turn off the fire.
One month passed.. hahaha…so fast …as if it were a dream. Now our preserved lemons are ready for this recipe…:)
Prepare:
500g. Chicken drumstick
1 preserved lemon
250g. shitake mushroom
100g. cut carrot
3 crushed coriander roots
2 tsp. salt
1 tbsp. soy sauce
6 pieces Chinese lily ( Chinese paper flower; day lily; lemon lily)
3 tbsp. cut coriander leaves
5 cloves garlic
1 tsp. finely crushed black pepper
Cooking Instructions:
1. Add 2 cups of water into the pot. Boil it in medium heat. When it’s boiling add chicken drumstick and cook for 10 minutes.
2. Add crushed coriander roots and black pepper. Usually scoop fat and bubbles, which float on the top, then throw it away.
3. Add salt, shitake mushroom, Chinese lily, carrot and preserved lemon. Keep the heat on very low volume.
4. Boil it for 30-50 minutes. Keep looking at the amount of water in the pot.
Add more if there is too low.
5. After 50 minutes of cooking, turn off the fire.
One month passed.. hahaha…so fast …as if it were a dream. Now our preserved lemons are ready for this recipe…:)
2008-12-29
Gang Pa Gai Baan (Spicy Chicken Soup with Herbs)
Gang Pa Gai Baan (Spicy Chicken Soup with Herbs)
Prepare:
500 g. Chicken meat stick with its bone (They call it domestic flows)
1/2 cup cut pumpkin
1/2 cup sliced galingale (long shape)
1/4 cup basil or sweet basil
2 groups young pepper corn
1 tbsp. sliced sweet pepper
1/4 cup Solanum torvum or Turkeyberry (Look on google if you don’t know it)
5 pieces kaffir lime leaves
1/2 cup cut wing bean
1/2 cup cut eggplant
3 tbsp. fish sauce
1 tsp. sugar
Paste:
15 whole guinea-peppers (or any kind you can find)
1/2 tsp. salt
1 tbsp. sliced lemongrass
1 tsp. minced galangal
1 tbsp. roughly cut galingale
3 tbsp. cut red onion
1 tsp. basil flower
1 tsp. shrimp pasteGround all of paste in gradients together
Cooking Instructions:
1. Add 3 cups of water or stock in the pot and turn on the fire. Use medium heat to boil it. Add paste and then wait until it is boiling.
2. Add chicken. I looked up on my dictionary it’s call this type of chicken domestic flows. The chicken meat is quite rough and more difficult to chew.
If you can’t find this type please don’t worry. Just add whatever you have, beef or pork will be fine.
3. Cook the meat for 10 minutes.
4. Add pumpkin and cook for 10 more minutes.
5. Now, add wing bean, eggplant, fish sauce, sugar, pepper corn, galingale, sweet pepper, and basil.
6. Keep adding fish sauce until it tastes perfect. I can’t tell you the right amount because you may like it more or less salty.
7. Serve with hot jasmine rice or rice noodle.
I sneaked into Aunt Aun Kitchen and restaurant near my workplace again for lunch. This time I have no shame at all asking them what is that, what is this
What is that, what is this until I know what I want to know !!
See how I risked my life?
And I got this recipe! Haha . I would love to show you the picture but I don’t have camera with me anymore. Sorry.. photo from my phone is horrible and I don’t want to show it.
Anyway, this is my first time eating this food and I like it. It’s so spicy!
You can smell galingale from the soup. Hmm I still have half of the soup waiting for me to come back and finish it.
Tag : joysthaifood.com
Prepare:
500 g. Chicken meat stick with its bone (They call it domestic flows)
1/2 cup cut pumpkin
1/2 cup sliced galingale (long shape)
1/4 cup basil or sweet basil
2 groups young pepper corn
1 tbsp. sliced sweet pepper
1/4 cup Solanum torvum or Turkeyberry (Look on google if you don’t know it)
5 pieces kaffir lime leaves
1/2 cup cut wing bean
1/2 cup cut eggplant
3 tbsp. fish sauce
1 tsp. sugar
Paste:
15 whole guinea-peppers (or any kind you can find)
1/2 tsp. salt
1 tbsp. sliced lemongrass
1 tsp. minced galangal
1 tbsp. roughly cut galingale
3 tbsp. cut red onion
1 tsp. basil flower
1 tsp. shrimp pasteGround all of paste in gradients together
Cooking Instructions:
1. Add 3 cups of water or stock in the pot and turn on the fire. Use medium heat to boil it. Add paste and then wait until it is boiling.
2. Add chicken. I looked up on my dictionary it’s call this type of chicken domestic flows. The chicken meat is quite rough and more difficult to chew.
If you can’t find this type please don’t worry. Just add whatever you have, beef or pork will be fine.
3. Cook the meat for 10 minutes.
4. Add pumpkin and cook for 10 more minutes.
5. Now, add wing bean, eggplant, fish sauce, sugar, pepper corn, galingale, sweet pepper, and basil.
6. Keep adding fish sauce until it tastes perfect. I can’t tell you the right amount because you may like it more or less salty.
7. Serve with hot jasmine rice or rice noodle.
I sneaked into Aunt Aun Kitchen and restaurant near my workplace again for lunch. This time I have no shame at all asking them what is that, what is this
What is that, what is this until I know what I want to know !!
See how I risked my life?
And I got this recipe! Haha . I would love to show you the picture but I don’t have camera with me anymore. Sorry.. photo from my phone is horrible and I don’t want to show it.
Anyway, this is my first time eating this food and I like it. It’s so spicy!
You can smell galingale from the soup. Hmm I still have half of the soup waiting for me to come back and finish it.
Tag : joysthaifood.com
2008-12-26
Pad Priao Wan(Sour and Sweet Stir-Fry)
Pad Priao Wan(Sour and Sweet Stir-Fry)
Prepare:
5 tomatoes (cut 4 times each one)
10 big shrimps (peeled, de-veined, cleaned and cooked)
1/4 cup cut onion
1/4 cup cut sweet peppers (yellow, green and red)
1/4 cup sliced pineapple
10-12 partridge eggs (boiled and peeled)
1 tbsp. minced garlic
2 tbsp. oyster sauce
3 tbsp. ketchup (or as much as you like)
1 tbsp. fish sauce
1/2 tsp. sugar
1 tsp. Thai pepper powder
1 tbsp. olive oil
Cooking Instructions:
1. Heat the pan and add olive oil.
2. When the pan is hot, add minced garlic and fry until it has aromatic smell.
3. Put sweet peppers, tomatoes, onion and then stir for 2 minutes.
4. After that, add shrimps, pineapple, oyster sauce, fish sauce, sugar, ketchup and thai pepper powder.
5. Add water if the sauce gets too thick.
6. The taste should be sweet, sour and a salty.
7. If you like the partridge eggs, add it in the pan and mix well before you turn off the fire.
8. Serve with jasmine rice.
Pad Priao Wan (Sour and Sweet Stir-Fry) is another colorful Thai food recipe for the children and everyone that loves sweet and sour food. It is also good for any of you who is on diet program. Just skip the shrimps and add less oil in the food. Broccoli and carrot can be added if you love more vegetables. I love to put a lot of fresh tomatoes in my Pad Priao Wan because it helps provide me a nice, fresh, radiant and smooth skin!!
In Thai restaurants you may find this food but they would cook it with crispy fried fish.
Tag : joysthaifood.com
Prepare:
5 tomatoes (cut 4 times each one)
10 big shrimps (peeled, de-veined, cleaned and cooked)
1/4 cup cut onion
1/4 cup cut sweet peppers (yellow, green and red)
1/4 cup sliced pineapple
10-12 partridge eggs (boiled and peeled)
1 tbsp. minced garlic
2 tbsp. oyster sauce
3 tbsp. ketchup (or as much as you like)
1 tbsp. fish sauce
1/2 tsp. sugar
1 tsp. Thai pepper powder
1 tbsp. olive oil
Cooking Instructions:
1. Heat the pan and add olive oil.
2. When the pan is hot, add minced garlic and fry until it has aromatic smell.
3. Put sweet peppers, tomatoes, onion and then stir for 2 minutes.
4. After that, add shrimps, pineapple, oyster sauce, fish sauce, sugar, ketchup and thai pepper powder.
5. Add water if the sauce gets too thick.
6. The taste should be sweet, sour and a salty.
7. If you like the partridge eggs, add it in the pan and mix well before you turn off the fire.
8. Serve with jasmine rice.
Pad Priao Wan (Sour and Sweet Stir-Fry) is another colorful Thai food recipe for the children and everyone that loves sweet and sour food. It is also good for any of you who is on diet program. Just skip the shrimps and add less oil in the food. Broccoli and carrot can be added if you love more vegetables. I love to put a lot of fresh tomatoes in my Pad Priao Wan because it helps provide me a nice, fresh, radiant and smooth skin!!
In Thai restaurants you may find this food but they would cook it with crispy fried fish.
Tag : joysthaifood.com
2008-12-25
Goong Phad Cha-Om (Stir fry shrimps with Leguminosae)
Goong Phad Cha-Om (Stir fry shrimps with Leguminosae)
Prepare:
1 cup Leguminosae
1 cup big shrimps (peeled, de-veined and soft boiled)
2 tbsp. minced garlic
2 tbsp. minced chili peppers
2 tbsp. oyster sauce
1 tsp. sugar
1 tsp. fermented soybean
(you may add more if you like, just careful some bands are so salty)
1 tbsp. vegetable oil
Cooking Instructions:
1. Heat the pan, add vegetable oil and wait until it’s hot.
2. Add minced garlic and chili peppers. Stir fry until it has aromatic smell or until you sneeze.
3. Add Leguminosae, oyster sauce, fermented soybean, sugar and quick stir.
4. Next, add shrimps. Mix well and then turn off the fire.
5. Serve with jasmine rice.
I love Leguminosae. I don’t know if this is the correct word for this type of vegetable or not. So, I put a link to my previous post where I have its picture.
I had an omelet with it and found a new recipe on internet so I want to share with everyone.
Tag : joysthaifood.com
Prepare:
1 cup Leguminosae
1 cup big shrimps (peeled, de-veined and soft boiled)
2 tbsp. minced garlic
2 tbsp. minced chili peppers
2 tbsp. oyster sauce
1 tsp. sugar
1 tsp. fermented soybean
(you may add more if you like, just careful some bands are so salty)
1 tbsp. vegetable oil
Cooking Instructions:
1. Heat the pan, add vegetable oil and wait until it’s hot.
2. Add minced garlic and chili peppers. Stir fry until it has aromatic smell or until you sneeze.
3. Add Leguminosae, oyster sauce, fermented soybean, sugar and quick stir.
4. Next, add shrimps. Mix well and then turn off the fire.
5. Serve with jasmine rice.
I love Leguminosae. I don’t know if this is the correct word for this type of vegetable or not. So, I put a link to my previous post where I have its picture.
I had an omelet with it and found a new recipe on internet so I want to share with everyone.
Tag : joysthaifood.com
2008-12-24
Bpla Pad Phuk Gaad Dong(Stir Fry Fish and Pickled Mustard)
Bpla Pad Phuk Gaad Dong(Stir Fry Fish and Pickled Mustard)
Prepare:
500g. sliced fish meat from any kind of fish, fatty fish (thick and big pieces)
300g. cut pickled mustard
2 tbsp. crushed black pepper
3 tbsp. sliced sweet pepper (red color)
1 handful scallion (cut 1 inch)
1 cup vegetable oil
1 tbsp. fish sauce
1 tbsp. soy sauce
2 tbsp. oyster sauce
1/2 tsp. salt
1 tbsp. minced garlic
Cooking Instructions:
1. Heat the pan and add 1 cup of vegetable oil in it. Wait until it’s hot.
2. While you are waiting for the oil to get hot, mix salt and fish in a big bowl.
3. Now fry the fish in hot vegetable oil for 5-8 minutes. Don’t stir because the fish will break into small pieces. Just flip it over when the other side is done.
4. Remove from the pan when the fish get yellow or brown. Leave the oil drain.
5. Next, in a different pan, add 1 tbsp. vegetable oil. When it’s hot, add minced garlic.
6. Fry the garlic until it has aromatic smell.
7. After that, add pickled mustard, 2 tablespoon full of black pepper, sweet pepper, scallion, fish sauce, soy sauce, oyster sauce. Mix well and add some small amount of water, then add fried fish lastly.
8. Serve with jasmine rice, cucumber and green leave vegetable on a side.
I love this food!! I used to offer my husband to try it but he didn’t like to taste anything new.. haha so I enjoyed this food by myself. It’s good when my husband likes different food, or we will fight until the food is gone into someone’s stomach. This recipe is quite new as I have never seen it anywhere else in Thailand except in the southern provinces.
When I first saw it at Aunt Aun Kitchen, my favorite restaurant, I thought maybe this food would be salty but actually it was not. The pickled mustard is sour and hot taste from black pepper is awesome. Fat from fish is also what I want!! Haha
There are many new creative recipes from Aunt Aun Kitchen that I have never seen before. Promise that I will take a peak (taste it too haha) and will share the recipe here.
Mostly southern people cook pickled mustard with egg and serve it with boiled rice. I never have that with boiled rice back at home in Sisaket. So I think this must be southern style.
Try Thai Food, all Thai Food Recipes you can cook at home.
Tag : joysthaifood.com
Prepare:
500g. sliced fish meat from any kind of fish, fatty fish (thick and big pieces)
300g. cut pickled mustard
2 tbsp. crushed black pepper
3 tbsp. sliced sweet pepper (red color)
1 handful scallion (cut 1 inch)
1 cup vegetable oil
1 tbsp. fish sauce
1 tbsp. soy sauce
2 tbsp. oyster sauce
1/2 tsp. salt
1 tbsp. minced garlic
Cooking Instructions:
1. Heat the pan and add 1 cup of vegetable oil in it. Wait until it’s hot.
2. While you are waiting for the oil to get hot, mix salt and fish in a big bowl.
3. Now fry the fish in hot vegetable oil for 5-8 minutes. Don’t stir because the fish will break into small pieces. Just flip it over when the other side is done.
4. Remove from the pan when the fish get yellow or brown. Leave the oil drain.
5. Next, in a different pan, add 1 tbsp. vegetable oil. When it’s hot, add minced garlic.
6. Fry the garlic until it has aromatic smell.
7. After that, add pickled mustard, 2 tablespoon full of black pepper, sweet pepper, scallion, fish sauce, soy sauce, oyster sauce. Mix well and add some small amount of water, then add fried fish lastly.
8. Serve with jasmine rice, cucumber and green leave vegetable on a side.
I love this food!! I used to offer my husband to try it but he didn’t like to taste anything new.. haha so I enjoyed this food by myself. It’s good when my husband likes different food, or we will fight until the food is gone into someone’s stomach. This recipe is quite new as I have never seen it anywhere else in Thailand except in the southern provinces.
When I first saw it at Aunt Aun Kitchen, my favorite restaurant, I thought maybe this food would be salty but actually it was not. The pickled mustard is sour and hot taste from black pepper is awesome. Fat from fish is also what I want!! Haha
There are many new creative recipes from Aunt Aun Kitchen that I have never seen before. Promise that I will take a peak (taste it too haha) and will share the recipe here.
Mostly southern people cook pickled mustard with egg and serve it with boiled rice. I never have that with boiled rice back at home in Sisaket. So I think this must be southern style.
Try Thai Food, all Thai Food Recipes you can cook at home.
Tag : joysthaifood.com
2008-12-23
Yum Woon Sen (Cellophane Noodle Spicy Salad)
Yum Woon Sen (Cellophane Noodle Spicy Salad)
Prepare:
1/2 minced pork
1/2 cup seafood (optional)
1 cup mung bean noodles (bean thread noodles)
2 tbsp. sliced onion
2 tbsp. sliced tomato
3 tbsp. scallion (cut 1 inch)
3 tbsp. Chinese celery (cut 1 inch)
2 tbsp. chopped carrot
1/2 tsp. salt
Prepare sauce:
2 tbsp. chopped red chili pepper
1 pickled garlic (sliced) with 1 tbsp. juice
7 tbsp. lemon juice
5 tbsp. fish sauce
1 tsp. sugar
2 crushed coriander roots
Cooking Instructions:
1. Boil minced pork and seafood in 1/2 cup of water for 5 minutes. Add salt.
2. While the pork is being cooked, soak mung bean noodles until it’s soft.
3. In a different pot, add water and wait until it’s boiling. Then, drop mung bean noodles and leave it for 3 seconds. Next, drain and leave it in a bowl.
4. Prepare the sauce, mix chopped red chili pepper, pickled garlic and its juice, lemon juice, fish sauce, crushed coriander roots and sugar altogether.
5. In the pot with minced pork, add the sauce from number 4 and mung bean noodle. Put Chinese celery, scallion, onion, tomato and carrot. Mix well.
6. Dress with lettuce, sliced cucumber and tomato.
Today at lunch, I made our Thai food favorite, Yum Woon Sen, again after a long time. I like to add a lot of vegetables and make it sour and spicy as usual. The color is so red because I crushed the pepper real good. To make it red like in the picture but keep the same spicy level, you should cut the red pepper in half and then throw away the seed. Some restaurants in Thailand use hot sauce to make it red, but I never try it. I think the hot sauce make Yum Woon Sen taste strange.
Tag : joysthaifood.com
Prepare:
1/2 minced pork
1/2 cup seafood (optional)
1 cup mung bean noodles (bean thread noodles)
2 tbsp. sliced onion
2 tbsp. sliced tomato
3 tbsp. scallion (cut 1 inch)
3 tbsp. Chinese celery (cut 1 inch)
2 tbsp. chopped carrot
1/2 tsp. salt
Prepare sauce:
2 tbsp. chopped red chili pepper
1 pickled garlic (sliced) with 1 tbsp. juice
7 tbsp. lemon juice
5 tbsp. fish sauce
1 tsp. sugar
2 crushed coriander roots
Cooking Instructions:
1. Boil minced pork and seafood in 1/2 cup of water for 5 minutes. Add salt.
2. While the pork is being cooked, soak mung bean noodles until it’s soft.
3. In a different pot, add water and wait until it’s boiling. Then, drop mung bean noodles and leave it for 3 seconds. Next, drain and leave it in a bowl.
4. Prepare the sauce, mix chopped red chili pepper, pickled garlic and its juice, lemon juice, fish sauce, crushed coriander roots and sugar altogether.
5. In the pot with minced pork, add the sauce from number 4 and mung bean noodle. Put Chinese celery, scallion, onion, tomato and carrot. Mix well.
6. Dress with lettuce, sliced cucumber and tomato.
Today at lunch, I made our Thai food favorite, Yum Woon Sen, again after a long time. I like to add a lot of vegetables and make it sour and spicy as usual. The color is so red because I crushed the pepper real good. To make it red like in the picture but keep the same spicy level, you should cut the red pepper in half and then throw away the seed. Some restaurants in Thailand use hot sauce to make it red, but I never try it. I think the hot sauce make Yum Woon Sen taste strange.
Tag : joysthaifood.com
2008-12-22
Top 5 Strange Thai Foods
Top 5 Strange Thai Foods!
Most people think Thai food is very healthy because in one menu you will get all kinds of food nutrients, vitamins from vegetables, protein and carbohydrate from meat and rice.
If I ever thought about the unhealthiest or strangest foods we have here, I would think of these five and that they are also Thais’ favorites.
The first food that came up in my mind is Laab Luead, bloody pork sour and spicy salad. Uhh… I don’t want to imagine its picture in my head but I really have to tell you what it is like. This recipe came from either Laos or Thailand, and I’m sorry I’m not sure which one! I am never really sure. My father and my grandma loved this food. The pork in this dish is uncooked and dressed with fresh pig’s blood…
Eventually our government announced the campaign telling Isaan people to stop eating it uncooked. We cook the pork, but still dress it with fresh blood.
(uhh.. next,.. please..)
Goong Dten or dancing shrimps, I admitted that I used to have this one when I was young. My brother loves it too. However when I grew up, I feel too sad eating them alive, I stopped.
The shrimps were from fresh water and from the rice fields which are not really clean if we eat them uncooked. Later my mom changed the recipe. She made omelets with small shrimps from fresh water. That’s better.
Next is the super expensive ants’ eggs which won the third spot in my top five unhealthiest Thai food. Half of a handful costs 20 Baht (about 70 cents usd.). We have to buy about 200 Baht to get enough for making one pot of Isaan style soup. Some people eat them raw (uncooked) by themselves (the queen ants). I already tried that. The taste, when it was uncooked, was not pleasant. I like it cooked in the soup or omelet better.
My mom used to take me and my brother for ants’ eggs hunting. I went with mom, even though I never really liked any kind of physical activity at all (I think we call that lazy.. :p haha). Big red ants live in mango trees in a nest, sometimes on the very top. We need a basket tied with a long stick and a bucket full of water. We poke the ant nest until the eggs fall into the basket. When we bring it down to the ground it’s covered with angry red ants. We put the whole basket into a large bucket of water and the eggs sink down to the bottom and the ants float on top. We get rid of the ants so their army will not kill us. It’s sad, but kind of fun too.
If you get to see any dance show from Isaan, you will see a dance that was created to show brushing the ants off our arms as we hunt for the ant eggs!
Cab Moo or fried pork skin, first choice when we order Somtam (Papaya Spicy Salad). There are two type of Cab Moo, non-fat Cab Moo and most-fat Cab Moo. I will tell you now the most-fat type tasted better. However, the best quality and most expensive is the one without fat.
OTOP (One Tumbon One Product) in some provinces have made it the best seller or five stars product from their area. You can see how much we love this food.
Next unhealthy food is salted red egg yolk from duck. There are very high calories and cholesterol in these eggs. In Thailand, there is one type of restaurant influenced by Chinese culture. I don’t know whether people in China have the same type of restaurant, I have never been there.
Anyway, they sell one cup of boiled plain rice for 5 Baht and serve it with many kinds of food, mostly have salty taste and some are sour and spicy. They mix spicy and sour salad then dress over top of salted red eggs, call Yum Kai Dang.
Can you suggest more of unhealthy food you can get in Thailand?
Tag : joysthaifood.com
Most people think Thai food is very healthy because in one menu you will get all kinds of food nutrients, vitamins from vegetables, protein and carbohydrate from meat and rice.
If I ever thought about the unhealthiest or strangest foods we have here, I would think of these five and that they are also Thais’ favorites.
The first food that came up in my mind is Laab Luead, bloody pork sour and spicy salad. Uhh… I don’t want to imagine its picture in my head but I really have to tell you what it is like. This recipe came from either Laos or Thailand, and I’m sorry I’m not sure which one! I am never really sure. My father and my grandma loved this food. The pork in this dish is uncooked and dressed with fresh pig’s blood…
Eventually our government announced the campaign telling Isaan people to stop eating it uncooked. We cook the pork, but still dress it with fresh blood.
(uhh.. next,.. please..)
Goong Dten or dancing shrimps, I admitted that I used to have this one when I was young. My brother loves it too. However when I grew up, I feel too sad eating them alive, I stopped.
The shrimps were from fresh water and from the rice fields which are not really clean if we eat them uncooked. Later my mom changed the recipe. She made omelets with small shrimps from fresh water. That’s better.
Next is the super expensive ants’ eggs which won the third spot in my top five unhealthiest Thai food. Half of a handful costs 20 Baht (about 70 cents usd.). We have to buy about 200 Baht to get enough for making one pot of Isaan style soup. Some people eat them raw (uncooked) by themselves (the queen ants). I already tried that. The taste, when it was uncooked, was not pleasant. I like it cooked in the soup or omelet better.
My mom used to take me and my brother for ants’ eggs hunting. I went with mom, even though I never really liked any kind of physical activity at all (I think we call that lazy.. :p haha). Big red ants live in mango trees in a nest, sometimes on the very top. We need a basket tied with a long stick and a bucket full of water. We poke the ant nest until the eggs fall into the basket. When we bring it down to the ground it’s covered with angry red ants. We put the whole basket into a large bucket of water and the eggs sink down to the bottom and the ants float on top. We get rid of the ants so their army will not kill us. It’s sad, but kind of fun too.
If you get to see any dance show from Isaan, you will see a dance that was created to show brushing the ants off our arms as we hunt for the ant eggs!
Cab Moo or fried pork skin, first choice when we order Somtam (Papaya Spicy Salad). There are two type of Cab Moo, non-fat Cab Moo and most-fat Cab Moo. I will tell you now the most-fat type tasted better. However, the best quality and most expensive is the one without fat.
OTOP (One Tumbon One Product) in some provinces have made it the best seller or five stars product from their area. You can see how much we love this food.
Next unhealthy food is salted red egg yolk from duck. There are very high calories and cholesterol in these eggs. In Thailand, there is one type of restaurant influenced by Chinese culture. I don’t know whether people in China have the same type of restaurant, I have never been there.
Anyway, they sell one cup of boiled plain rice for 5 Baht and serve it with many kinds of food, mostly have salty taste and some are sour and spicy. They mix spicy and sour salad then dress over top of salted red eggs, call Yum Kai Dang.
Can you suggest more of unhealthy food you can get in Thailand?
Tag : joysthaifood.com
2008-12-21
THAI FOODS
THAI FOODS
Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce.
Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.
Instead of a single main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao with many complementary dishes served concurrently.
Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains.
Its aroma bears no resemblance to the sweet smell of jasmine blossoms, but like jasmine flowers, this rice is precious and fragrant, a small everyday delight. Steamed rice is accompanied by highly aromatic curries, stir-frys and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass.
Curries, stir-frys and others may be poured onto the rice creating a single dish called khao rad gang , a popular meal when time is limited. Sticky rice khao neow is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a pleasing sticky texture. It is the daily bread of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.
Noodles, known throughout parts of Southeast Asia by the Chinese name kwaytiow, are popular as well but usually come as a single dish, like the stir-fried Pad Thai or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as khuaytiow rue, a sour and spicy rice noodle soup.
There is uniquely Thai dish called nam prik which refers to a chile sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.
Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten.
Thai-Muslims also frequently eat meals with only their right hands.
Often thai food is served with a variety of spicy condiments to embolden the dish. This can range from dried chili pieces, sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above.
Tag : tourismthailand.org
Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce.
Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.
Instead of a single main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao with many complementary dishes served concurrently.
Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains.
Its aroma bears no resemblance to the sweet smell of jasmine blossoms, but like jasmine flowers, this rice is precious and fragrant, a small everyday delight. Steamed rice is accompanied by highly aromatic curries, stir-frys and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass.
Curries, stir-frys and others may be poured onto the rice creating a single dish called khao rad gang , a popular meal when time is limited. Sticky rice khao neow is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a pleasing sticky texture. It is the daily bread of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.
Noodles, known throughout parts of Southeast Asia by the Chinese name kwaytiow, are popular as well but usually come as a single dish, like the stir-fried Pad Thai or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as khuaytiow rue, a sour and spicy rice noodle soup.
There is uniquely Thai dish called nam prik which refers to a chile sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.
Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten.
Thai-Muslims also frequently eat meals with only their right hands.
Often thai food is served with a variety of spicy condiments to embolden the dish. This can range from dried chili pieces, sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above.
Tag : tourismthailand.org
2008-12-20
Thai Food Tips (2)
Thai Food Tips
Gai Pad King (Ginger Chicken): Chicken, shredded ginger, mushrooms, onions, small corn, scallions and sometimes sweet pepper (bell pepper). This one is really delicous. They serve it over rice most often.
Pad Thai (Stir Fried thin noodles with oyster sauce, tamarind sauce, scrambled egg, shrimp, scallions - fresh on side)You probably already know about Pad Thai. We get more people going to Joy’s blog to see the Pad Thai recipe than anything else. Apparently this is very popular in America, Canada and the UK. I never had it in the states! I didn’t know it existed. Now that I’ve had it in Thailand if I ever return to the USA I’ll order it a lot. It’s very delicious, so simple, but delicious.
Lab Moo: (Spicy ground pork salad, Isaan style). This is a great dish - especially if you don’t mind spicy. If you don’t want spicy, again, just say, “my ped” and they can make it like that. This comes from Isaan (northeast Thailand) and is one of our favorites. You can have with pork, duck (lab phed), chicken (lab gai), fish (lab pla), beef (lab neu-uh). Originally it has pork skin in it - which I dont’ think you’ll find in restaurants outside Thailand but if you want to make sure you don’t get any you can say, “my sy nung”. It means ‘no skin’. If you want to be polite you can say, “my sy nung kup” if you are a man, and “my sy nung ka” if you are a woman. Women say “ka” after everything to be very polite. Men say “kup” after everything. In reality nobody says it all the time as it is too much. I say as much as I remember - about 60% of the time.
Yum Woon Sen: (Spicy Glass Noodle Salad) This one I was introduced to right before I came to Thailand. I ate this about 5 times per week for the last month before I left for Bangkok and I ate it about the first six months I was here in Thailand. I’ve not had it for about the last year though and Joy decided to make it for lunch for me today since she starts work late today. I’m excited - it’s really good and she makes it so spicy that I cry. That’s good food! Yum woon sen has: Thin glass noodles, tomatoes, scallions, onion, squid (usually, can be shrimp or pork instead), chili peppers of course, lime, and thin ear type mushrooms. This is a wet dish and it can get VERY spicy. You might want to say “my ped” or “ped nid noy” which is a little bit spicy. This dish is hardly ever without any spice since the name of it is “Spicy glass noodle salad”. It wouldn’t be the same without any spice!
Bpoo Pad Pongaree: Stir fried crab with curry powder. This one is really delicious, and not spicy from chili peppers and just a little bit from the curry. I think you’ll love this if you can find it in your Thai food restaurant.
Tom Kha Gai: Chicken in Coconut milk with Galingale. Anything with coconut milk (gati) should not be missed! Yes, it’s fattening - but you’re eating Thai food as a treat, not as part of your diet - right?
Gai Pad Met Mamuang: Chicken and cashew nut stir fry. This also has small corn cobs, shredded carrots… A good choice.
Pad Pak Boong: Stir Fried morning glory. This is a nice side order. They usually make it with fresh garlic and it’s delicious! Eat this along with your rice. Everything gets eaten along with Thai Jasmine rice I guess that goes without saying.
Pad Pak Loo-um: Mixed vegetables stir fry. This is good to get as a side-order with anything. You can specify which vegetables you want or just order like this and they’ll give you a mix of all they have.Kow Niao Mamuang: Sticky rice with sweet mango. MMMMMM. This one is probably my favorite Thai dessert.
Sung Kaya Fuhk Thong: Sweet egg custard with pumpkin. MMMMM. This one is probably my 2nd favorite Thai dessert.
Lawt Chong: Noodles in coconut milk with jackfruit (if they have - or some other fruit as a substitute). This too is an awesome Thai dessert.Gluay Buad Chee: Ripe, uncooked banana in Coconut milk. Again… delicious.
I think that’s a good start to help you choose some new Thai food you might not have tried before. There is so much variety and to me, all of it is good. Literally I loved everything Joy made for the year plus she was cooking everyday. It was like eating in a five-star restaurant for over a year. YES, I gained weight. I’ve since lost it, but if she starts cooking again the smart thing to do is eat it all and pay for it in a little weight-gain. What’s a guy to do?
You should be able to find the foods mentioned here at a Thai food restaurant in your home country. I think you’ll find most or all of these (or some variation) at a nice Thai restaurant. Keep in mind that there are regional differences in Thai cooking. In the north of Thailand the Thai food tends to be sweeter. In the northeast it tends to be spicier in every way, hotness and flavor - they use more chilis, salt, lemon, and herbs. In the south foods tend to be a little more sour and not very spicy, though they have more curries here in the south. Bangkok has a mix of everything.
If you have some time have a look at some of Joy’s Thai food by typing a search word into the box in the upper left hand side. If you like coconut milk - type it in and see what recipes she has that includes it. You might be surprised and find something you haven’t tried and you can ask for the next time you go to a restaurant for Thai food!
Tag : joysthaifood.com
Gai Pad King (Ginger Chicken): Chicken, shredded ginger, mushrooms, onions, small corn, scallions and sometimes sweet pepper (bell pepper). This one is really delicous. They serve it over rice most often.
Pad Thai (Stir Fried thin noodles with oyster sauce, tamarind sauce, scrambled egg, shrimp, scallions - fresh on side)You probably already know about Pad Thai. We get more people going to Joy’s blog to see the Pad Thai recipe than anything else. Apparently this is very popular in America, Canada and the UK. I never had it in the states! I didn’t know it existed. Now that I’ve had it in Thailand if I ever return to the USA I’ll order it a lot. It’s very delicious, so simple, but delicious.
Lab Moo: (Spicy ground pork salad, Isaan style). This is a great dish - especially if you don’t mind spicy. If you don’t want spicy, again, just say, “my ped” and they can make it like that. This comes from Isaan (northeast Thailand) and is one of our favorites. You can have with pork, duck (lab phed), chicken (lab gai), fish (lab pla), beef (lab neu-uh). Originally it has pork skin in it - which I dont’ think you’ll find in restaurants outside Thailand but if you want to make sure you don’t get any you can say, “my sy nung”. It means ‘no skin’. If you want to be polite you can say, “my sy nung kup” if you are a man, and “my sy nung ka” if you are a woman. Women say “ka” after everything to be very polite. Men say “kup” after everything. In reality nobody says it all the time as it is too much. I say as much as I remember - about 60% of the time.
Yum Woon Sen: (Spicy Glass Noodle Salad) This one I was introduced to right before I came to Thailand. I ate this about 5 times per week for the last month before I left for Bangkok and I ate it about the first six months I was here in Thailand. I’ve not had it for about the last year though and Joy decided to make it for lunch for me today since she starts work late today. I’m excited - it’s really good and she makes it so spicy that I cry. That’s good food! Yum woon sen has: Thin glass noodles, tomatoes, scallions, onion, squid (usually, can be shrimp or pork instead), chili peppers of course, lime, and thin ear type mushrooms. This is a wet dish and it can get VERY spicy. You might want to say “my ped” or “ped nid noy” which is a little bit spicy. This dish is hardly ever without any spice since the name of it is “Spicy glass noodle salad”. It wouldn’t be the same without any spice!
Bpoo Pad Pongaree: Stir fried crab with curry powder. This one is really delicious, and not spicy from chili peppers and just a little bit from the curry. I think you’ll love this if you can find it in your Thai food restaurant.
Tom Kha Gai: Chicken in Coconut milk with Galingale. Anything with coconut milk (gati) should not be missed! Yes, it’s fattening - but you’re eating Thai food as a treat, not as part of your diet - right?
Gai Pad Met Mamuang: Chicken and cashew nut stir fry. This also has small corn cobs, shredded carrots… A good choice.
Pad Pak Boong: Stir Fried morning glory. This is a nice side order. They usually make it with fresh garlic and it’s delicious! Eat this along with your rice. Everything gets eaten along with Thai Jasmine rice I guess that goes without saying.
Pad Pak Loo-um: Mixed vegetables stir fry. This is good to get as a side-order with anything. You can specify which vegetables you want or just order like this and they’ll give you a mix of all they have.Kow Niao Mamuang: Sticky rice with sweet mango. MMMMMM. This one is probably my favorite Thai dessert.
Sung Kaya Fuhk Thong: Sweet egg custard with pumpkin. MMMMM. This one is probably my 2nd favorite Thai dessert.
Lawt Chong: Noodles in coconut milk with jackfruit (if they have - or some other fruit as a substitute). This too is an awesome Thai dessert.Gluay Buad Chee: Ripe, uncooked banana in Coconut milk. Again… delicious.
I think that’s a good start to help you choose some new Thai food you might not have tried before. There is so much variety and to me, all of it is good. Literally I loved everything Joy made for the year plus she was cooking everyday. It was like eating in a five-star restaurant for over a year. YES, I gained weight. I’ve since lost it, but if she starts cooking again the smart thing to do is eat it all and pay for it in a little weight-gain. What’s a guy to do?
You should be able to find the foods mentioned here at a Thai food restaurant in your home country. I think you’ll find most or all of these (or some variation) at a nice Thai restaurant. Keep in mind that there are regional differences in Thai cooking. In the north of Thailand the Thai food tends to be sweeter. In the northeast it tends to be spicier in every way, hotness and flavor - they use more chilis, salt, lemon, and herbs. In the south foods tend to be a little more sour and not very spicy, though they have more curries here in the south. Bangkok has a mix of everything.
If you have some time have a look at some of Joy’s Thai food by typing a search word into the box in the upper left hand side. If you like coconut milk - type it in and see what recipes she has that includes it. You might be surprised and find something you haven’t tried and you can ask for the next time you go to a restaurant for Thai food!
Tag : joysthaifood.com
2008-12-19
Thai Food Tips (1)
Thai Food Tips
You probably love Thai food but you order the same things all the time because you don’t know what to get that you might like. I’ll offer some suggestions here by covering some popular Thai foods that you might enjoy…
I think there are many people that don’t know what to eat when they go to a Thai food restaurant. Before I came to Thailand I usually ordered the same things over and over. If I ate with someone that ordered something different - I tried it and almost always loved it. Thai food is so diverse, so delicious in all its different forms… I won’t lie, Thailand’s food had a lot to do with what country I chose when I left the USA. I looked at India, Thailand and Viet Nam. In the end Thailand’s safe environment won me over. But, I’ve been loving the Thai food for more than three years here.
I wondered, is it possible for me, an American to eat Thai food full time? It was a tough question because I usually only ate two or three things at a Thai restaurant in the US. Typically I would have Gai Pad King (ginger chicken) and an appetizer that wasn’t even Thai - but it was in the Thai restaurant. I had “Crab Rangoon”. It was a fried crab dessert that was really delicious at the Thai restaurant in Tampa, Florida called “Jasmine Thai”. I’ve asked many restaurants and friends here in Thailand if they ever heard of Crab Rangoon - or anything similar. Nobody has. Hmm, go figure.
So this is about what you can order in a Thai food restaurant in your home city. First off - if you haven’t, you might want to have a look at our list of Thai restaurants in the USA. We put together a large list that covers 49 states (I don’t know which one we’re missing!) and lists Thai food restaurants by city. You might find one that you didn’t know existed. Or, you might find one that doesn’t exist anymore! If you find one that is no longer valid - would you please send us a note and let us know? (Trythaifood**at**gmail**com).
Ok, so here are some foods I think you might like. Keep in mind that there are MANY ways not only to say the Thai food dishes listed here - but different ways to spell them. For me, this was part of the problem in the states since I would see something called “Tom Yum Pla Meuk” at one restaurant and at a different restaurant it would say “Spicy & Sour Tomyum bpla muk” or “Thai spicy sour soup”.
There is little agreement on how to spell things. In Joy’s Thai food blog you’ll see too that her spelling of things is probably different than what you might see online somewhere else. It differs from cookbooks and Thai restaurant menus in your home town too. Try to figure out the major sounds and you’ll have an easier time than if you study the spellings!
Here are some variations in spelling for common Thai foods…
Rice: Kow, kowl, cow, cowlSticky Rice: Kow Niao, kowl niao, kow neeow, kowl neowSteamed Rice: Kow niao nung, kowl neow neungBlack Sticky Rice: Kow niao dum, kowl neeow dum
Thin glass (clear) Rice Noodles: Sen mee, sen meThick Rice Noodles: Sen yai, sen yi, sen yay
Pork: Moo, mu, muu, mewBeef: New-uh, neu-uh, noo-uh, noouhChicken: Gai, gy, guy, kai, ky, kuy, giSquid: Pla Meuk, bpla meuk, bpla muk, pla muk, pla muhk, bpla muhkShrimp: Goong, gung, guung, koong, kung, kuungFish: Pla, bla, bpla, blah
Salad: Salad, salatSpicy Salad: YumFermented Fish Sauce (not sure you’ll find this in USA): Bla rah, pla ra, bpla ra, bla la, blah lah, bpla rahCurry: Gang, gaeng, geng, gehng
Milk: Nam nom, nom, nome, noam
Coconut Milk: Gati, gadi, gadhi
Coconut: Mapraw, ma prow, mah praw
Ginger: King
Egg: Ky, kai, gy, kye
Morning Glory: Boong, bung, boohng, buung
Chili Peppers: Prig, prik, prihg, prigk
Bean sprouts: Tua ngoh, dtua ngaw, too-uh goh
Mushroom: Hed, head, het
Onion: Hom, hawm
Corn: Kowl pod, kow pod, pood
Carrot: Mango: Mamuang, ma muang, ma mooung, ma moouhng
Orange: Som, SawmApple: Appun, Apun, Apon
Banana: Gluay, glooay, glooai
Papaya: Ma lagaw, malaga
Pineapple: Sapparad, sapparat
Lemon/Lime: Minao, minow
Dessert: Khanom, kanom, kanawm
Sweet: Wan, Waan, Wahn, Won, Wohn
Sour: Prio, priow, preeow, pri-ow, pree-ow, preow
Bitter: Kom, Kohm
Salty: Kem, KehmSpicy (hot, chili pepper spicy): pet, ped, pedt, phet, phed
Really Spicy: Ped-Ped
Spicy so much that you go into a coma: Ped Silop Silai (ped silop si ly). If you say this they might look shocked, but it’s a funny phrase here!
Cold: YenHot: Ron, lonIce: Nam Kaang, Nam Kang
Sugar: Nam taan, Num TanWater: Nam, Naam, Nom
Skin (of pork, chicken, whatever…): Nung, nuhng
Fat: Mun
I hope that list helps you figure some things out. Print it and take it to the restaurant, don’t be shy! Especially in a place where the waitresses (and nobody) speaks English well enough to help you decide what is good to eat. I have been in a few of those restaurants and usually I just resort to my default Tom Yum soup which is always good, though sometimes spicy spicy! (Pet-pet).
Here are some typical Thai dishes that you might find in America or in your home country. Try them!
Tom Yum: Spicy and sour soup. Can be with shrimp (tom yum goong); with chicken (tom yum gai); with squid (tom yum pla muk); seafood (tom yum talay); or with fish (tom yum pla). Tom yum is a really nice soup. There are usually tomatoes, straw mushrooms, and onions to eat along with shrimp or whatever type you ordered. Thais eat it with their rice, mixing it on the same spoon or eating separately. Thais LOVE tom yum soup. (me too) For some reason Thai food is the hottest when the food you’re eating it with is really wet. Soup is wet.
Tom yum soup can be blistering hot - and that’s the way we like it here - but you may find it overwhelming. If you don’t want it spicy tell the waitress / waiter: “Mai Ped” (my ped) It means, ‘not spicy’. Still, the soup might be a little spicy because they make tom yum all at once in some restaurants. They make it a minimum level of spicy - but once the peppers are in the soup - can’t take the spice out. Tip for spicy food - eat lots of rice with it - it takes away the hotness from your mouth. So does cucumber and other vegetables. If you can stand it, the best way to stop your hot mouth from erupting is by drinking as hot as you can stand - water, tea, coffee. It will hurt a LOT, but then the spice goes away. Really!
You probably love Thai food but you order the same things all the time because you don’t know what to get that you might like. I’ll offer some suggestions here by covering some popular Thai foods that you might enjoy…
I think there are many people that don’t know what to eat when they go to a Thai food restaurant. Before I came to Thailand I usually ordered the same things over and over. If I ate with someone that ordered something different - I tried it and almost always loved it. Thai food is so diverse, so delicious in all its different forms… I won’t lie, Thailand’s food had a lot to do with what country I chose when I left the USA. I looked at India, Thailand and Viet Nam. In the end Thailand’s safe environment won me over. But, I’ve been loving the Thai food for more than three years here.
I wondered, is it possible for me, an American to eat Thai food full time? It was a tough question because I usually only ate two or three things at a Thai restaurant in the US. Typically I would have Gai Pad King (ginger chicken) and an appetizer that wasn’t even Thai - but it was in the Thai restaurant. I had “Crab Rangoon”. It was a fried crab dessert that was really delicious at the Thai restaurant in Tampa, Florida called “Jasmine Thai”. I’ve asked many restaurants and friends here in Thailand if they ever heard of Crab Rangoon - or anything similar. Nobody has. Hmm, go figure.
So this is about what you can order in a Thai food restaurant in your home city. First off - if you haven’t, you might want to have a look at our list of Thai restaurants in the USA. We put together a large list that covers 49 states (I don’t know which one we’re missing!) and lists Thai food restaurants by city. You might find one that you didn’t know existed. Or, you might find one that doesn’t exist anymore! If you find one that is no longer valid - would you please send us a note and let us know? (Trythaifood**at**gmail**com).
Ok, so here are some foods I think you might like. Keep in mind that there are MANY ways not only to say the Thai food dishes listed here - but different ways to spell them. For me, this was part of the problem in the states since I would see something called “Tom Yum Pla Meuk” at one restaurant and at a different restaurant it would say “Spicy & Sour Tomyum bpla muk” or “Thai spicy sour soup”.
There is little agreement on how to spell things. In Joy’s Thai food blog you’ll see too that her spelling of things is probably different than what you might see online somewhere else. It differs from cookbooks and Thai restaurant menus in your home town too. Try to figure out the major sounds and you’ll have an easier time than if you study the spellings!
Here are some variations in spelling for common Thai foods…
Rice: Kow, kowl, cow, cowlSticky Rice: Kow Niao, kowl niao, kow neeow, kowl neowSteamed Rice: Kow niao nung, kowl neow neungBlack Sticky Rice: Kow niao dum, kowl neeow dum
Thin glass (clear) Rice Noodles: Sen mee, sen meThick Rice Noodles: Sen yai, sen yi, sen yay
Pork: Moo, mu, muu, mewBeef: New-uh, neu-uh, noo-uh, noouhChicken: Gai, gy, guy, kai, ky, kuy, giSquid: Pla Meuk, bpla meuk, bpla muk, pla muk, pla muhk, bpla muhkShrimp: Goong, gung, guung, koong, kung, kuungFish: Pla, bla, bpla, blah
Salad: Salad, salatSpicy Salad: YumFermented Fish Sauce (not sure you’ll find this in USA): Bla rah, pla ra, bpla ra, bla la, blah lah, bpla rahCurry: Gang, gaeng, geng, gehng
Milk: Nam nom, nom, nome, noam
Coconut Milk: Gati, gadi, gadhi
Coconut: Mapraw, ma prow, mah praw
Ginger: King
Egg: Ky, kai, gy, kye
Morning Glory: Boong, bung, boohng, buung
Chili Peppers: Prig, prik, prihg, prigk
Bean sprouts: Tua ngoh, dtua ngaw, too-uh goh
Mushroom: Hed, head, het
Onion: Hom, hawm
Corn: Kowl pod, kow pod, pood
Carrot: Mango: Mamuang, ma muang, ma mooung, ma moouhng
Orange: Som, SawmApple: Appun, Apun, Apon
Banana: Gluay, glooay, glooai
Papaya: Ma lagaw, malaga
Pineapple: Sapparad, sapparat
Lemon/Lime: Minao, minow
Dessert: Khanom, kanom, kanawm
Sweet: Wan, Waan, Wahn, Won, Wohn
Sour: Prio, priow, preeow, pri-ow, pree-ow, preow
Bitter: Kom, Kohm
Salty: Kem, KehmSpicy (hot, chili pepper spicy): pet, ped, pedt, phet, phed
Really Spicy: Ped-Ped
Spicy so much that you go into a coma: Ped Silop Silai (ped silop si ly). If you say this they might look shocked, but it’s a funny phrase here!
Cold: YenHot: Ron, lonIce: Nam Kaang, Nam Kang
Sugar: Nam taan, Num TanWater: Nam, Naam, Nom
Skin (of pork, chicken, whatever…): Nung, nuhng
Fat: Mun
I hope that list helps you figure some things out. Print it and take it to the restaurant, don’t be shy! Especially in a place where the waitresses (and nobody) speaks English well enough to help you decide what is good to eat. I have been in a few of those restaurants and usually I just resort to my default Tom Yum soup which is always good, though sometimes spicy spicy! (Pet-pet).
Here are some typical Thai dishes that you might find in America or in your home country. Try them!
Tom Yum: Spicy and sour soup. Can be with shrimp (tom yum goong); with chicken (tom yum gai); with squid (tom yum pla muk); seafood (tom yum talay); or with fish (tom yum pla). Tom yum is a really nice soup. There are usually tomatoes, straw mushrooms, and onions to eat along with shrimp or whatever type you ordered. Thais eat it with their rice, mixing it on the same spoon or eating separately. Thais LOVE tom yum soup. (me too) For some reason Thai food is the hottest when the food you’re eating it with is really wet. Soup is wet.
Tom yum soup can be blistering hot - and that’s the way we like it here - but you may find it overwhelming. If you don’t want it spicy tell the waitress / waiter: “Mai Ped” (my ped) It means, ‘not spicy’. Still, the soup might be a little spicy because they make tom yum all at once in some restaurants. They make it a minimum level of spicy - but once the peppers are in the soup - can’t take the spice out. Tip for spicy food - eat lots of rice with it - it takes away the hotness from your mouth. So does cucumber and other vegetables. If you can stand it, the best way to stop your hot mouth from erupting is by drinking as hot as you can stand - water, tea, coffee. It will hurt a LOT, but then the spice goes away. Really!
2008-12-18
Som Tam (Spicy Papaya Salad), a Thai Favorite
Som Tam (Spicy Papaya Salad), a Thai Favorite
Som Tam comes from the northeastern “Isaan” region of Thailand which is near the border of Laos. Residents eat this meal daily for lunch or dinner. It is usually accompanied by “Gai Yang” - barbequed chicken or pork and some condiments: cucumber, lettuce, and green beans. Som Tam Thai has peanuts, and dried baby shrimp. Som Tam is very delicious and my favorite Thai food! My husband has also grown to like it - he says it’s addictive.
Som Tam Recipe
Prepare:
2 cups coarsely graded unripe Papaya
1/2 cup diced tomatoes
1-4 small red or green chilis(in Isaan we often use 10 or more!)
2 garlic cloves
1 long squirt of fish sauce
1 lemon/lime (minao in Thai)
1/4 cup yardlong beans (green beans) if you wishDash of salt, sugar to preference (1 tsp)
Instructions
1. Combine chili peppers, garlic, tomatoes, salt, sugar, with mortar and pestle. The sound of pounding the ingredients makes a bpok bpok noise. Some people call som tam, “Bpok Bpok”! Some parents in Thailand name their kid Bpok!
2. Squirt in some fish oil and squeeze the lemon juice into the mix. Add the papaya in small groups to make sure it mixes well.
When mixed thoroughly serve in a bowl. Rice is always served with this - the som tam is eaten with rice to take the spice out of it a bit, and just because Thai people eat LOTS of rice! Sticky rice (steamed rice) is the preferred rice in Isaan, but you can use boiled white Jasmine rice.
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Som Tam comes from the northeastern “Isaan” region of Thailand which is near the border of Laos. Residents eat this meal daily for lunch or dinner. It is usually accompanied by “Gai Yang” - barbequed chicken or pork and some condiments: cucumber, lettuce, and green beans. Som Tam Thai has peanuts, and dried baby shrimp. Som Tam is very delicious and my favorite Thai food! My husband has also grown to like it - he says it’s addictive.
Som Tam Recipe
Prepare:
2 cups coarsely graded unripe Papaya
1/2 cup diced tomatoes
1-4 small red or green chilis(in Isaan we often use 10 or more!)
2 garlic cloves
1 long squirt of fish sauce
1 lemon/lime (minao in Thai)
1/4 cup yardlong beans (green beans) if you wishDash of salt, sugar to preference (1 tsp)
Instructions
1. Combine chili peppers, garlic, tomatoes, salt, sugar, with mortar and pestle. The sound of pounding the ingredients makes a bpok bpok noise. Some people call som tam, “Bpok Bpok”! Some parents in Thailand name their kid Bpok!
2. Squirt in some fish oil and squeeze the lemon juice into the mix. Add the papaya in small groups to make sure it mixes well.
When mixed thoroughly serve in a bowl. Rice is always served with this - the som tam is eaten with rice to take the spice out of it a bit, and just because Thai people eat LOTS of rice! Sticky rice (steamed rice) is the preferred rice in Isaan, but you can use boiled white Jasmine rice.
Tag : joysthaifood.com
2008-12-17
Tod Mun Pla Gra-ai(Fried Fish Cakes)
Tod Mun Pla Gra-ai(Fried Fish Cakes)
Prepare:
2 cups feather-back fish (meat)
1 egg
1/2 cup string bean (slice)
1/4 chili paste (see how to make below)
1/4 tsp. salt
Chili paste:
7 dried red chili peppers
1/2 tsp. Thai pepper
3 tbsp. sliced lemongrass
1 tsp. sliced galingale
3 tbsp. sliced red onion
3 tbsp. sliced garlic
1 tsp. kaffir lime skin
1 tbsp. coriander root
1 tsp. shrimp paste
Cooking Instruction:
1. Finely ground the chili paste ingredients altogether.
2. Knead the fish mean with salt and 2 tbsp. water until the mix get sticky.
3. Add the chili paste from number 1, string bean and beat egg. Mix well.
4. Deep fry 1 tbsp. of the mixed meat each time for 2 minutes or when it turns gold.
Preparing Sauce:
1/2 cup sugar
1/4 cup vinegar
1/4 cup water
2 tsp. salt
3 red chili peppers
2 tsp. minced garlic
1/4 cup crushed roasted peanut (optional)
1 cup sliced cucumber (more or less as you like)
1 tbsp. coriander leaves
Cooking Instruction:
1. Boil sugar, vinegar, water, and salt. As it get sticky, turn off the fire.
2. Add chili pepper, garlic, sliced cucumber, peanut and dress with coriander leaves.
Tag : joysthaifood.com
Prepare:
2 cups feather-back fish (meat)
1 egg
1/2 cup string bean (slice)
1/4 chili paste (see how to make below)
1/4 tsp. salt
Chili paste:
7 dried red chili peppers
1/2 tsp. Thai pepper
3 tbsp. sliced lemongrass
1 tsp. sliced galingale
3 tbsp. sliced red onion
3 tbsp. sliced garlic
1 tsp. kaffir lime skin
1 tbsp. coriander root
1 tsp. shrimp paste
Cooking Instruction:
1. Finely ground the chili paste ingredients altogether.
2. Knead the fish mean with salt and 2 tbsp. water until the mix get sticky.
3. Add the chili paste from number 1, string bean and beat egg. Mix well.
4. Deep fry 1 tbsp. of the mixed meat each time for 2 minutes or when it turns gold.
Preparing Sauce:
1/2 cup sugar
1/4 cup vinegar
1/4 cup water
2 tsp. salt
3 red chili peppers
2 tsp. minced garlic
1/4 cup crushed roasted peanut (optional)
1 cup sliced cucumber (more or less as you like)
1 tbsp. coriander leaves
Cooking Instruction:
1. Boil sugar, vinegar, water, and salt. As it get sticky, turn off the fire.
2. Add chili pepper, garlic, sliced cucumber, peanut and dress with coriander leaves.
Tag : joysthaifood.com
2008-12-16
Preserved Egg and Basil Stir Fry,Kai Jeow Maa Pad Gapow Grob,
Preserved Egg and Basil Stir Fry,Kai Jeow Maa Pad Gapow Grob,
Prepare:
4 preserved eggs (cut in four pieces)
1 cup basil
2 tbsp. minced garlic
3 tbsp. red and green chili pepper (minced)
1 cup vegetable oil
1/2 cup minced pork
2 tbsp. fish sauce
1/2 tsp. black and sweet soy sauce
1 tsp. sugar
2 tbsp. oyster sauce
Cooking instructions:
1. Heat the pan and add vegetable oil. When you prepare the chili pepper, it depends on how spicy you want your food to be. Crush the chili pepper finely of you really it strong and taste real good. If you can’t stand that much spiciness, I suggest that you should only cut the chili pepper into pieces and use just 1 or 2 pepper.
2. When the pan is hot, then you can fry the preserved eggs. About 1 minute, it will be crunchy enough. Rest it in the plate and paper towel to absorb the oil.
3. Next, fry the basil leaves until it is crunchy and rest it on the paper towel as well.
4. In a different pan, (or the same pan but remove the used oil), add 3 tbsp. vegetable oil. Use medium heat and wait until it’s hot.
5. Add minced garlic and minced chili peppers. Fry until it smells nice, or until you sneeze.
6. Add minced pork, fish sauce, black and sweet soy sauce, sugar, oyster sauce and cook for 3 minutes.
7. Lastly, throw fried preserved eggs and half of fried basil into the pan and quick stir. Turn off the fire.
8. Dress the food with the rest of fried basil. Serve with Thai jasmine rice.
Tag : joysthaifood.com
Prepare:
4 preserved eggs (cut in four pieces)
1 cup basil
2 tbsp. minced garlic
3 tbsp. red and green chili pepper (minced)
1 cup vegetable oil
1/2 cup minced pork
2 tbsp. fish sauce
1/2 tsp. black and sweet soy sauce
1 tsp. sugar
2 tbsp. oyster sauce
Cooking instructions:
1. Heat the pan and add vegetable oil. When you prepare the chili pepper, it depends on how spicy you want your food to be. Crush the chili pepper finely of you really it strong and taste real good. If you can’t stand that much spiciness, I suggest that you should only cut the chili pepper into pieces and use just 1 or 2 pepper.
2. When the pan is hot, then you can fry the preserved eggs. About 1 minute, it will be crunchy enough. Rest it in the plate and paper towel to absorb the oil.
3. Next, fry the basil leaves until it is crunchy and rest it on the paper towel as well.
4. In a different pan, (or the same pan but remove the used oil), add 3 tbsp. vegetable oil. Use medium heat and wait until it’s hot.
5. Add minced garlic and minced chili peppers. Fry until it smells nice, or until you sneeze.
6. Add minced pork, fish sauce, black and sweet soy sauce, sugar, oyster sauce and cook for 3 minutes.
7. Lastly, throw fried preserved eggs and half of fried basil into the pan and quick stir. Turn off the fire.
8. Dress the food with the rest of fried basil. Serve with Thai jasmine rice.
Tag : joysthaifood.com
2008-12-15
Panang Mara Yud SaiPanang Curry with Bitter Gourd (Momordica)
Panang Mara Yud SaiPanang Curry with Bitter Gourd (Momordica)
Prepare:
2 Bitter Gourds (Momordica)9 pepper
1 tsp. minced coriander root
2 tbsp. minced garlic
1/2 cup minced chicken or pork
2 tbsp. fish sauce
1 cup coconut cream
1/2 cup coconut milk
2 tbsp. Panang Paste
3 kaffir lime leaves
1 tbsp. sugar
1 tbsp. thinly sliced kaffir lime leaves
1 tbsp. sliced red chili pepper
Cooking Instructions:
1. Clean the bitter gourd very well. Cut in half. Remove the inside part and rest them in the plate. Soak it in salt water if you want it not to be too bitter.
2. Ground the pepper, coriander root and garlic together. Add fish sauce and mix well with minced pork or chicken as you prefer.
3. Tuck the pork inside bitter guards and steam on boiling water for 10 minutes.
4. After that, pour coconut cream into the pot and put on medium heat. When it’s boiling and has aromatic smell, add Panang paste.
5. Add steamed bitter guard, mix well. Add coconut milk. Wait until it’s boiling again then add kaffir lime leave, fish sauce, and sugar. Make it taste the way you like.
6. Dress with sliced red chili pepper and kaffir lime leavesPanang (Penang) curry is a very popular dish here in the South of Thailand where we are now. The Muslim community really loves curry and there are curries of all sorts here. Cheap! Sorry, not many videos or photos lately since we’re eating out so much… More to come, we just need to get a kitchen first!
Tag : joysthaifood.com
Prepare:
2 Bitter Gourds (Momordica)9 pepper
1 tsp. minced coriander root
2 tbsp. minced garlic
1/2 cup minced chicken or pork
2 tbsp. fish sauce
1 cup coconut cream
1/2 cup coconut milk
2 tbsp. Panang Paste
3 kaffir lime leaves
1 tbsp. sugar
1 tbsp. thinly sliced kaffir lime leaves
1 tbsp. sliced red chili pepper
Cooking Instructions:
1. Clean the bitter gourd very well. Cut in half. Remove the inside part and rest them in the plate. Soak it in salt water if you want it not to be too bitter.
2. Ground the pepper, coriander root and garlic together. Add fish sauce and mix well with minced pork or chicken as you prefer.
3. Tuck the pork inside bitter guards and steam on boiling water for 10 minutes.
4. After that, pour coconut cream into the pot and put on medium heat. When it’s boiling and has aromatic smell, add Panang paste.
5. Add steamed bitter guard, mix well. Add coconut milk. Wait until it’s boiling again then add kaffir lime leave, fish sauce, and sugar. Make it taste the way you like.
6. Dress with sliced red chili pepper and kaffir lime leavesPanang (Penang) curry is a very popular dish here in the South of Thailand where we are now. The Muslim community really loves curry and there are curries of all sorts here. Cheap! Sorry, not many videos or photos lately since we’re eating out so much… More to come, we just need to get a kitchen first!
Tag : joysthaifood.com
2008-12-12
Gaeng Kiao Wan Gai (Chicken Green Curry)
Gaeng Kiao Wan Gai (Chicken Green Curry) (the chicken isn’t green!)
Prepare:
1 cup chicken
1/2 cup fish balls (optional)
1 cup coconut thick cream
3 cups coconut milk
3 coriander roots
1 tsp. pepper
2 cloves garlic
4 tbsp. fish sauce
1/3 cup crisp eggplant
1/3 cup sweet basil
4 red chili peppers (cut diagonally)
1/2 cup sliced diagonally galingale
1/2 cup cooked chicken’s blood (optional)
Paste:
25 green chili peppers (more or less as you prefer)
1 tbsp. coriander seed
1 tbsp. cumin powder
10 dried peppers
3 red onions
5 cloves garlic
2 tsp. minced galangal
1 tsp. salt
1 tbsp. shrimp paste
1 tbsp. sliced lemongrass
1 tsp. sliced kaffir lime skin
1 tbsp. minced galingale (peel off the skin first)
Cooking Instructions:
1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It’s up to you.
However, it is different between fresh paste and packed paste.
2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.
3. Boil 1 cup of coconut cream with low heat until it’s boiling. Add paste and keep stirring until it smells nice.
4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don’t stir.
5. After that, add fish balls, cooked chicken’s blood, eggplant, sliced galingale, sweet basil and red chili peppers.
6. Turn of the fire.
Tip!
To make the curry real green, add 1/4 cup sweet basil while you ground the paste.
Tag : joysthaifood.com
Prepare:
1 cup chicken
1/2 cup fish balls (optional)
1 cup coconut thick cream
3 cups coconut milk
3 coriander roots
1 tsp. pepper
2 cloves garlic
4 tbsp. fish sauce
1/3 cup crisp eggplant
1/3 cup sweet basil
4 red chili peppers (cut diagonally)
1/2 cup sliced diagonally galingale
1/2 cup cooked chicken’s blood (optional)
Paste:
25 green chili peppers (more or less as you prefer)
1 tbsp. coriander seed
1 tbsp. cumin powder
10 dried peppers
3 red onions
5 cloves garlic
2 tsp. minced galangal
1 tsp. salt
1 tbsp. shrimp paste
1 tbsp. sliced lemongrass
1 tsp. sliced kaffir lime skin
1 tbsp. minced galingale (peel off the skin first)
Cooking Instructions:
1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It’s up to you.
However, it is different between fresh paste and packed paste.
2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.
3. Boil 1 cup of coconut cream with low heat until it’s boiling. Add paste and keep stirring until it smells nice.
4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don’t stir.
5. After that, add fish balls, cooked chicken’s blood, eggplant, sliced galingale, sweet basil and red chili peppers.
6. Turn of the fire.
Tip!
To make the curry real green, add 1/4 cup sweet basil while you ground the paste.
Tag : joysthaifood.com
2008-12-11
Moo Satay(BBQ Pork with Curry)
Moo Satay(BBQ Pork with Curry)
Prepare:
Group 1: Pork
2 cups pork (slice it thin and 3 inches long)
2 cups coconut cream
1 tsp. curcuma powder
2 tbsp. sugar
2 tbsp. soybean sauceBBQ sticks
Group 2: Sauce
2 cups coconut cream
1 cup grounded and roasted peanut
1/2 tsp. cumin powder
1 lemongrass (slice finely)
3 thin pieces galingale
7 red onions (slice)
6 cloves garlic
5 dried chili pepper (soak in water until it gets soft)
1 tsp. shrimp paste
1/2 tsp. salt
1 tbsp. palm sugar
3 tbsp. concentrated tamarind juice
1 tsp. coriander seed crushed finely
Group 3: Relish
3 cucumbers (sliced thinly)
1 cup sliced red onion
2 red chili peppers (sliced)
1/2 cup vinegar
4 tbsp. sugar
1/4 tsp. salt
Cooking Instructions:
1. Mix group 1 ingredients altogether, separate 1/2 cup of coconut cream to put on the pork later. Leave it in the refrigerator for 45 minutes.
2. Stick the pork to the BBQ stick and grill it for 10-15 minutes. Dress the coconut cream while the pork is being cooked.
Group 2 ingredients: Making sauce
1. Ground coriander seed, cumin, lemongrass, red onions, garlic and dried peppers finely. Add shrimp paste and mix well.
2. Add salt to the coconut cream boil it on medium heat for 10 minutes. Keep stirring.
3. Now, add the paste from number 1. Stir until it has an aromatic smell.
4. Make the taste as the way you like by adding salt, palm sugar, concentrated tamarind juice and peanut.
Group 3 Sauce:
1. Dissolve vinegar, salt, and sugar then add sliced cucumber, red onion and red chili peppers.
Tag : joysthaifood.com
Prepare:
Group 1: Pork
2 cups pork (slice it thin and 3 inches long)
2 cups coconut cream
1 tsp. curcuma powder
2 tbsp. sugar
2 tbsp. soybean sauceBBQ sticks
Group 2: Sauce
2 cups coconut cream
1 cup grounded and roasted peanut
1/2 tsp. cumin powder
1 lemongrass (slice finely)
3 thin pieces galingale
7 red onions (slice)
6 cloves garlic
5 dried chili pepper (soak in water until it gets soft)
1 tsp. shrimp paste
1/2 tsp. salt
1 tbsp. palm sugar
3 tbsp. concentrated tamarind juice
1 tsp. coriander seed crushed finely
Group 3: Relish
3 cucumbers (sliced thinly)
1 cup sliced red onion
2 red chili peppers (sliced)
1/2 cup vinegar
4 tbsp. sugar
1/4 tsp. salt
Cooking Instructions:
1. Mix group 1 ingredients altogether, separate 1/2 cup of coconut cream to put on the pork later. Leave it in the refrigerator for 45 minutes.
2. Stick the pork to the BBQ stick and grill it for 10-15 minutes. Dress the coconut cream while the pork is being cooked.
Group 2 ingredients: Making sauce
1. Ground coriander seed, cumin, lemongrass, red onions, garlic and dried peppers finely. Add shrimp paste and mix well.
2. Add salt to the coconut cream boil it on medium heat for 10 minutes. Keep stirring.
3. Now, add the paste from number 1. Stir until it has an aromatic smell.
4. Make the taste as the way you like by adding salt, palm sugar, concentrated tamarind juice and peanut.
Group 3 Sauce:
1. Dissolve vinegar, salt, and sugar then add sliced cucumber, red onion and red chili peppers.
Tag : joysthaifood.com
2008-12-10
Tom Kha Gai (Chicken soup w/Coconut milk)
Tom Kha Gai(Spicy Chicken, Coconut Milk and Galangal Soup)
Prepare:
2 cups Chicken breast (cut thick)
2 cups stock9 oz. coconut milk (you can use Chao Koh Brand)
1 cup straw mushroom (cut half)
1 lemongrass (cut diagonally then crushed lightly)
4 pieces baby galangal (thinly sliced)
3-4 kaffir lime leaves (rip off the hard part)
1 group coriander (cut 1 inch)
4 crushed guinea-peppers
3 tbsp. fish sauce
2 tbsp. sugar
1/2 tsp. salt
3-4 tbsp. fresh lemon juice
Cooking Instruction:
1. Boil stock and put coconut milk. Then add baby galangal, lemongrass, kaffir lime leaves and coriander. Mix it together.
2. When the soup boiling, put chicken breast. Cook for 10 minutes. Add peppers, sugar, fish sauce and lemon juice. Use medium heat.
3. Maximize the heat. Then add straw mushroom. Cook for 1 minute. Turn off the fire.
4. Dress with condensed milk and coriander.
5. Serve with hot fragrant jasmine rice from Thailand
Tag : joysthaifood.com
Prepare:
2 cups Chicken breast (cut thick)
2 cups stock9 oz. coconut milk (you can use Chao Koh Brand)
1 cup straw mushroom (cut half)
1 lemongrass (cut diagonally then crushed lightly)
4 pieces baby galangal (thinly sliced)
3-4 kaffir lime leaves (rip off the hard part)
1 group coriander (cut 1 inch)
4 crushed guinea-peppers
3 tbsp. fish sauce
2 tbsp. sugar
1/2 tsp. salt
3-4 tbsp. fresh lemon juice
Cooking Instruction:
1. Boil stock and put coconut milk. Then add baby galangal, lemongrass, kaffir lime leaves and coriander. Mix it together.
2. When the soup boiling, put chicken breast. Cook for 10 minutes. Add peppers, sugar, fish sauce and lemon juice. Use medium heat.
3. Maximize the heat. Then add straw mushroom. Cook for 1 minute. Turn off the fire.
4. Dress with condensed milk and coriander.
5. Serve with hot fragrant jasmine rice from Thailand
Tag : joysthaifood.com
2008-12-09
Yum Soup (Goong, Talay, Pla-Meuk)
“Yum” Soup (Goong, Talay, Pla-Meuk)
Spicy Tom Yum Soup is one of my all-time favorites and perhaps my favorite Thai food when it comes right down to it!
This soup is a little bit of effort but the reward is truly something to behold. When I first had this soup at a restaurant on Hillsboro Avenue in West Tampa I thought I was in a dream. I ordered this $7 soup and I was hoping it was going to be at least palatable… it was INCREDIBLE. The flavors that are in this soup, are so scrumptious that when I think about it - I must have it! Here in Thailand it’s easy to run out and get it. I typically pay a dollar for a bowl here in Thailand.
For you, it would be easy to find in any Thai restaurant. It’s something they must have or they are not THAI!
Ok, no more delay…
You should be able to find all the necessary ingredients in your local Asian, Chinese, or Thai grocery. There is a ready-made Tom Yum paste in small glass jars with pictures of brownish soybean oil and usually a Shrimp in the picture…. Galangal is a part of the ginger family. It’s a stubby root, light tan color, that resembles a cross between ginger and pepper. If you cannot find Tom Yum paste, a substitute is “Thai Red Curry” paste. Kaffir lime leaves are stiff and have an aromatic citrus-like smell and flavor.
In America they remove a lot of the ingredients from the bottom of the soup before serving. In Thailand, everything that is put in - stays in to increase the flavor. The lemongrass, Galangal, and red chili peppers continue to spice the soup as it is eaten. In Thailand we prefer this extra flavor, but it may prove too much for your tastes… as we say in Thailand, “Up to you!” Variations on this Tom Yum Goong (Shrimp) include substituting squid or sea food for the shrimp to give you “Tom Yum Pla-Meuk” or “Tom Yum Talay” respectively.
Yum Soup (Goong, Talay, Pla-Meuk)
Gather:
* 1/2 pound medium sized shrimp, peeled and de-veined
* 1 (4.5 ounce) can mushrooms, drained
* 4 cups water
* 2 stalks of lemon grass (~10″ long)
* 4-6 kaffir lime leaves
* 3 small red onions cut into quarters
* 1 medium to large tomato
* 4 small pieces galangal
* 18 straw mushrooms, whole
* 1 1/2 tablespoons fish sauce
* 1 1/2 limes, squeezed
* 1 teaspoon of white sugar
* 2-8 red and/or green chili peppers
* 1 tablespoon tom yum soup paste
Cooking Instructions:
1. Cut the lemongrass stalks into 2″ pieces.
2. If you are using Tom Yum paste you can use 2 tablespoons instead of making your own stock with tshis step. It will cut down on time necessary… Stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn off heat. Soak heads and shells for 20 more minutes before removing from broth.
3. Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add tomato and onion. In 5 more minutes add shrimp and mushrooms. Cook another 10 minutes. For presentation you can garnish with coriander.
Here is a video of some that we made at home… Tom Yum Soup!
We hope you enjoy it!
Tag : joysthaifood.com
Spicy Tom Yum Soup is one of my all-time favorites and perhaps my favorite Thai food when it comes right down to it!
This soup is a little bit of effort but the reward is truly something to behold. When I first had this soup at a restaurant on Hillsboro Avenue in West Tampa I thought I was in a dream. I ordered this $7 soup and I was hoping it was going to be at least palatable… it was INCREDIBLE. The flavors that are in this soup, are so scrumptious that when I think about it - I must have it! Here in Thailand it’s easy to run out and get it. I typically pay a dollar for a bowl here in Thailand.
For you, it would be easy to find in any Thai restaurant. It’s something they must have or they are not THAI!
Ok, no more delay…
You should be able to find all the necessary ingredients in your local Asian, Chinese, or Thai grocery. There is a ready-made Tom Yum paste in small glass jars with pictures of brownish soybean oil and usually a Shrimp in the picture…. Galangal is a part of the ginger family. It’s a stubby root, light tan color, that resembles a cross between ginger and pepper. If you cannot find Tom Yum paste, a substitute is “Thai Red Curry” paste. Kaffir lime leaves are stiff and have an aromatic citrus-like smell and flavor.
In America they remove a lot of the ingredients from the bottom of the soup before serving. In Thailand, everything that is put in - stays in to increase the flavor. The lemongrass, Galangal, and red chili peppers continue to spice the soup as it is eaten. In Thailand we prefer this extra flavor, but it may prove too much for your tastes… as we say in Thailand, “Up to you!” Variations on this Tom Yum Goong (Shrimp) include substituting squid or sea food for the shrimp to give you “Tom Yum Pla-Meuk” or “Tom Yum Talay” respectively.
Yum Soup (Goong, Talay, Pla-Meuk)
Gather:
* 1/2 pound medium sized shrimp, peeled and de-veined
* 1 (4.5 ounce) can mushrooms, drained
* 4 cups water
* 2 stalks of lemon grass (~10″ long)
* 4-6 kaffir lime leaves
* 3 small red onions cut into quarters
* 1 medium to large tomato
* 4 small pieces galangal
* 18 straw mushrooms, whole
* 1 1/2 tablespoons fish sauce
* 1 1/2 limes, squeezed
* 1 teaspoon of white sugar
* 2-8 red and/or green chili peppers
* 1 tablespoon tom yum soup paste
Cooking Instructions:
1. Cut the lemongrass stalks into 2″ pieces.
2. If you are using Tom Yum paste you can use 2 tablespoons instead of making your own stock with tshis step. It will cut down on time necessary… Stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn off heat. Soak heads and shells for 20 more minutes before removing from broth.
3. Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add tomato and onion. In 5 more minutes add shrimp and mushrooms. Cook another 10 minutes. For presentation you can garnish with coriander.
Here is a video of some that we made at home… Tom Yum Soup!
We hope you enjoy it!
Tag : joysthaifood.com
2008-12-08
Panaeng Bped Yang(Panaeng Curry with Roasted Duck)
Panaeng Bped Yang(Panaeng Curry with Roasted Duck)
Prepare:
3 cups sliced roasted duck
4 cups coconut milk
Paste:
10 dried red chili peppers (big size)
3 tbsp. sliced lemongrass
1 tbsp. minced galangal
1 tsp. sliced kaffir lime skin
5 red chili peppers
4 red onions
2 cloves garlic
1 tbsp. roasted coriander seeds
1/2 tsp. roasted cumin
6 kaffir lime leaves
5 red and yellow chilies
2 tsp. palm sugar
1 cup sweet basil
1 / 2 tsp. salt
1 tbsp. shrimp paste
10 small tomatoes
Cooking Instructions:
1. Ground all the paste ingredients together and finely.
2. Separate the coconut milk in half. The first half, boil it with the duck on low heat until the meat get soft. Remove from the stove when it’s ready.
3. Second part, put it in the pan and use medium heat. Add all the paste and keep stirring until it smells aromatic (take about 15).
4. After 15 minutes, add roasted duck, tomatoes, sugar, fish sauce, red chili peppers and sweet basil.
5. You may adjust the taste as the way you like, up to you.
Thai food has duck in many kinds of recipe, for example, duck in soup noodle, roasted duck with rice, duck spicy and sour salad. We love anything with tough meat really and duck meat has tough texture. Maybe, it’s just Thai Isaan people who love it. We have one snack made of tamarind seed. We cook it in a hot pan without adding oil and wait until it’s burnt at the right level. When we eat, we crack the shell open and chew the hard seed inside. Some people can chew this all day, like my mom. Or… when you see a Thai person chewing ice after he or she finished the drink, you can tell he/she is from Isaan.
We love to chew tough food and hard stuff that’s why we have a big jaw. It’s the way you can tell if they are from north eastern of Thailand, flat noses, big cheek bones and big jaws. I blamed it on the sticky rice for causing my nose flat though. I’m very mad but I can’t stop eating it.
Tag : joysthaifood.com
Prepare:
3 cups sliced roasted duck
4 cups coconut milk
Paste:
10 dried red chili peppers (big size)
3 tbsp. sliced lemongrass
1 tbsp. minced galangal
1 tsp. sliced kaffir lime skin
5 red chili peppers
4 red onions
2 cloves garlic
1 tbsp. roasted coriander seeds
1/2 tsp. roasted cumin
6 kaffir lime leaves
5 red and yellow chilies
2 tsp. palm sugar
1 cup sweet basil
1 / 2 tsp. salt
1 tbsp. shrimp paste
10 small tomatoes
Cooking Instructions:
1. Ground all the paste ingredients together and finely.
2. Separate the coconut milk in half. The first half, boil it with the duck on low heat until the meat get soft. Remove from the stove when it’s ready.
3. Second part, put it in the pan and use medium heat. Add all the paste and keep stirring until it smells aromatic (take about 15).
4. After 15 minutes, add roasted duck, tomatoes, sugar, fish sauce, red chili peppers and sweet basil.
5. You may adjust the taste as the way you like, up to you.
Thai food has duck in many kinds of recipe, for example, duck in soup noodle, roasted duck with rice, duck spicy and sour salad. We love anything with tough meat really and duck meat has tough texture. Maybe, it’s just Thai Isaan people who love it. We have one snack made of tamarind seed. We cook it in a hot pan without adding oil and wait until it’s burnt at the right level. When we eat, we crack the shell open and chew the hard seed inside. Some people can chew this all day, like my mom. Or… when you see a Thai person chewing ice after he or she finished the drink, you can tell he/she is from Isaan.
We love to chew tough food and hard stuff that’s why we have a big jaw. It’s the way you can tell if they are from north eastern of Thailand, flat noses, big cheek bones and big jaws. I blamed it on the sticky rice for causing my nose flat though. I’m very mad but I can’t stop eating it.
Tag : joysthaifood.com
2008-12-05
Pad Thai (Thai Style Noodle Stir-Fry)
Pad Thai (Thai Style Noodle Stir-Fry)
Prepare:
14 big shrimps (peeled, de-veined and cooked)
2 handful thin noodle
3/4 cup cut yellow tofu
3 tbsp. good quality dried shrimp
1/4 cup salted radish (minced)
1/4 cup vegetable oil
1/2 tsp. vinegar1 tbsp. water
1/4 cup a garlic-like vegetable of the genus Allium (cut 1 inch)
2 duck’s eggs
1 cup bean sprouts
1 tbsp. sliced red onion
1 tbsp. minced garlic
1 tsp. dried red chili powder
2 tbsp. roasted peanut (crushed)
1 tsp. sugar
Pad Thai Sauce:
1/2 cup vegetable oil
3 tbsp. minced red onion
3 tbsp. minced garlic
1/2 cup palm sugar
1/3 cup good quality fish sauce
1/2 cup concentrated tamarind juice
Cooking Instructions:
1. Heat the pan and add vegetable oil. When the pan is hot, add 3 tbsp. minced red onion and 3 tbsp. minced garlic. Fry until it turns gold. Gold pad Thai is good pad Thai. Be careful, it will be bitter if you put max heat and burn it.
2. Add palm sugar, fish sauce, concentrated tamarind juice. Boil until it gets thick.
3. Remove from the stove.
Next, we will cook the pad Thai noodles.
1. In a different pan, heat the pan and add vegetable oil. When the pan is hot, add red 1 tbsp. sliced onion and garlic. Fry until it has aromatic smell.
2. Add tofu, salted radish and dried shrimps.
3. Now, add noodle and water. Mix well then add vinegar.
4. Pour pad Thai sauce we prepare from before. Add as much as you like. Make sure you don’t add too much because the noodle will be too wet and overcook.
5. Then, make a quick stir. If you like bean sprouts and the genus Allium to be cooked, add it in this step.
6. Turn off the fire. Arrange the noodle on a plate. Put dried chili pepper, sugar, roasted peanut, fresh bean sprouts and the genus Allium on a side.
Oy!!!! I forgot to add shrimp!!
You can put them after any step above, because it was already cooked. I’ll put them like a pyramid on top of my Pad Thai. Another option for Pad Thai, make an omelet from duck’s eggs. Make it as thin and as big as possible. Put the noodle in the middle of the omelet. Fold four sides then put another plate on top. Turn it upside down. Decorate it with bean sprouts, the genus Allium or scallion, dried chili powder, sugar, peanut, and one piece of lemon.
We called this Pad Thai with omelet in Thai language, “Pad Thai Kai Ho”. Pad Thai is a classic Thai Food dish and one that we eat a lot - a couple times per month. Tourists, when they come to Thailand know “Pad Thai” from the Thai food restaurants in their home country. They always seem to know to order this dish!
Tag : joysthaifood.com
Prepare:
14 big shrimps (peeled, de-veined and cooked)
2 handful thin noodle
3/4 cup cut yellow tofu
3 tbsp. good quality dried shrimp
1/4 cup salted radish (minced)
1/4 cup vegetable oil
1/2 tsp. vinegar1 tbsp. water
1/4 cup a garlic-like vegetable of the genus Allium (cut 1 inch)
2 duck’s eggs
1 cup bean sprouts
1 tbsp. sliced red onion
1 tbsp. minced garlic
1 tsp. dried red chili powder
2 tbsp. roasted peanut (crushed)
1 tsp. sugar
Pad Thai Sauce:
1/2 cup vegetable oil
3 tbsp. minced red onion
3 tbsp. minced garlic
1/2 cup palm sugar
1/3 cup good quality fish sauce
1/2 cup concentrated tamarind juice
Cooking Instructions:
1. Heat the pan and add vegetable oil. When the pan is hot, add 3 tbsp. minced red onion and 3 tbsp. minced garlic. Fry until it turns gold. Gold pad Thai is good pad Thai. Be careful, it will be bitter if you put max heat and burn it.
2. Add palm sugar, fish sauce, concentrated tamarind juice. Boil until it gets thick.
3. Remove from the stove.
Next, we will cook the pad Thai noodles.
1. In a different pan, heat the pan and add vegetable oil. When the pan is hot, add red 1 tbsp. sliced onion and garlic. Fry until it has aromatic smell.
2. Add tofu, salted radish and dried shrimps.
3. Now, add noodle and water. Mix well then add vinegar.
4. Pour pad Thai sauce we prepare from before. Add as much as you like. Make sure you don’t add too much because the noodle will be too wet and overcook.
5. Then, make a quick stir. If you like bean sprouts and the genus Allium to be cooked, add it in this step.
6. Turn off the fire. Arrange the noodle on a plate. Put dried chili pepper, sugar, roasted peanut, fresh bean sprouts and the genus Allium on a side.
Oy!!!! I forgot to add shrimp!!
You can put them after any step above, because it was already cooked. I’ll put them like a pyramid on top of my Pad Thai. Another option for Pad Thai, make an omelet from duck’s eggs. Make it as thin and as big as possible. Put the noodle in the middle of the omelet. Fold four sides then put another plate on top. Turn it upside down. Decorate it with bean sprouts, the genus Allium or scallion, dried chili powder, sugar, peanut, and one piece of lemon.
We called this Pad Thai with omelet in Thai language, “Pad Thai Kai Ho”. Pad Thai is a classic Thai Food dish and one that we eat a lot - a couple times per month. Tourists, when they come to Thailand know “Pad Thai” from the Thai food restaurants in their home country. They always seem to know to order this dish!
Tag : joysthaifood.com
2008-12-01
หล่นเต้าหู้ยี้กุ้งสับ
หล่นเต้าหู้ยี้กุ้งสับ
ปกติเรามักใช้ปลาเค็มมาทำหลน เพราะได้ทั้งโปรตีนแบบชีวจิต แล้วยังได้รสเค็มปะแล่ม ๆ และกลิ่นหอมยั่วน้ำลายสมกับเป็นหลนสูตรดั้งเดิม แต่แหม หลนมักมีกะทิเป็นส่วนผสม ไขมันเลวแบบนี้ กินเข้าไปไม่ดีต่อสุขภาพแน่ๆ จึงต้องเปลี่ยนกะทิเป็นน้ำเต้าหู้ และหากไม่อยากกินปลา จึงคิดว่าจะใช้อะไรแทนดี ที่ยังคงคุณค่าโปรตีนที่ดี เลยลงเอยที่เต้าหู้ยี้ มีโปรตีน เค็มนิดหน่อยกลิ่นหอมน่ากิน ผสมกุ้งอีกหน่อยเพื่อตักได้เนื้อ ซึ่งคนที่ไม่อยากกินเนื้อสัตว์ อาจเปลี่ยนเป็นเต้าหู้แข็งหรือเห็ดฟางสับก็ได้
ส่วนผสม
เต้าหู้ยี้ชนิดผสมเต้าเจี้ยวอย่างดี (ไม่เค็ม) บดละเอียด 4 ก้อน
กุ้งสดสับ 1 ถ้วย
น้ำเต้าหู้ 1 ½ ถ้วย
พริกชี้ฟ้าเขียว แดง เหลือง หั่นแว่น 4 เม็ด
หอมเล็กซอย ½ ถ้วย
น้ำปลา 3 ช้อนโต๊ะ
น้ำมะขามเปียก 4 ช้อนโต๊ะ
นำตาลปี๊บ 2 ช้อนโต๊ะ
น้ำมันสำหรับผัด
วิธีทำ
-บดเต้าหู้ยี้และถั่วแล้วผัดในน้ำมันพอหอม
-เติมน้ำเต้าหู้ลงไป คนให้เข้ากัน พอน้ำเริ่มร้อนจึงใส่กุ้งสับลงไป คนให้เข้ากันอีกครั้งรอจนเดือด
-ปรุงรสด้วยน้ำปลา น้ำมะขามเปียก น้ำตาลปี๊บ ใส่หอมเล็กซอยและพริกชี้ฟ้ารอเดือดอีกครั้งจึงยกลงจากเตา โรยผักชีกินกับผักสด
Tip
-ไม่ควรใส่กุ้งตอนน้ำเดือด เพราะจะทำให้เนื้อกุ้งจับกันเป็นก้อน
-น้ำเต้าหู้ไม่ให้ความข้นมันแบบกะทิ จึงต้องนำเต้าหู้ยี้ไปผัดกับน้ำมันนิดหน่อย จะได้รสชาติหลนเต็มสูตร
ที่มา : ชีวจิต
ปกติเรามักใช้ปลาเค็มมาทำหลน เพราะได้ทั้งโปรตีนแบบชีวจิต แล้วยังได้รสเค็มปะแล่ม ๆ และกลิ่นหอมยั่วน้ำลายสมกับเป็นหลนสูตรดั้งเดิม แต่แหม หลนมักมีกะทิเป็นส่วนผสม ไขมันเลวแบบนี้ กินเข้าไปไม่ดีต่อสุขภาพแน่ๆ จึงต้องเปลี่ยนกะทิเป็นน้ำเต้าหู้ และหากไม่อยากกินปลา จึงคิดว่าจะใช้อะไรแทนดี ที่ยังคงคุณค่าโปรตีนที่ดี เลยลงเอยที่เต้าหู้ยี้ มีโปรตีน เค็มนิดหน่อยกลิ่นหอมน่ากิน ผสมกุ้งอีกหน่อยเพื่อตักได้เนื้อ ซึ่งคนที่ไม่อยากกินเนื้อสัตว์ อาจเปลี่ยนเป็นเต้าหู้แข็งหรือเห็ดฟางสับก็ได้
ส่วนผสม
เต้าหู้ยี้ชนิดผสมเต้าเจี้ยวอย่างดี (ไม่เค็ม) บดละเอียด 4 ก้อน
กุ้งสดสับ 1 ถ้วย
น้ำเต้าหู้ 1 ½ ถ้วย
พริกชี้ฟ้าเขียว แดง เหลือง หั่นแว่น 4 เม็ด
หอมเล็กซอย ½ ถ้วย
น้ำปลา 3 ช้อนโต๊ะ
น้ำมะขามเปียก 4 ช้อนโต๊ะ
นำตาลปี๊บ 2 ช้อนโต๊ะ
น้ำมันสำหรับผัด
วิธีทำ
-บดเต้าหู้ยี้และถั่วแล้วผัดในน้ำมันพอหอม
-เติมน้ำเต้าหู้ลงไป คนให้เข้ากัน พอน้ำเริ่มร้อนจึงใส่กุ้งสับลงไป คนให้เข้ากันอีกครั้งรอจนเดือด
-ปรุงรสด้วยน้ำปลา น้ำมะขามเปียก น้ำตาลปี๊บ ใส่หอมเล็กซอยและพริกชี้ฟ้ารอเดือดอีกครั้งจึงยกลงจากเตา โรยผักชีกินกับผักสด
Tip
-ไม่ควรใส่กุ้งตอนน้ำเดือด เพราะจะทำให้เนื้อกุ้งจับกันเป็นก้อน
-น้ำเต้าหู้ไม่ให้ความข้นมันแบบกะทิ จึงต้องนำเต้าหู้ยี้ไปผัดกับน้ำมันนิดหน่อย จะได้รสชาติหลนเต็มสูตร
ที่มา : ชีวจิต
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