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Thai Food II

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1Thai Food II Empty Thai Food II on Fri Aug 03, 2012 7:34 am



Kluay Buad Chee

2 thai bananas (or 1 ripe supermarket banana)
1/2 cup coconut milk
1/2 cup sugar
1/2 tsp. of salt
1/4 cup water

In a cooking pot add coconut milk ,water, sugar and salt
heat over low heat and stir constantly till sugar and salt melt
cut ripe bananas into pieces and add them to the pot
stir gently and cover banana with the sauce
the cook the bananas till they are tender but don't stir them any further
when the bananas darken a bit, they are ready
Serve slightly warm or at room temperature

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2Thai Food II Empty Pad See Ew on Fri Aug 03, 2012 7:38 am



Pad See Ew

300 grams of fresh noodles or dried flat rice noodles. (if dried noodles soak them in water for one hour first then weigh out 300 grams)
flank steak (or chicken, pork or shrimp) 150 grams cut up
200 gms Chinese broccoli. or regular brocolli -cut up
Fresh Garlic 2 cloves smashed and lightly chopped
cooking oil -one third cup
sweet dark soy sauce
fish sauce
1/2 teaspoon of fermented yellow bean sauce (optional)

Seasoning Sauce Mixture:
1 1/2 tablespoon fish sauce
2 teaspoons sugar
1 tablespoon sweet black soy sauce

Fresh Chili and Vinegar Condiment:
In a small box mix:
1/4 cup of white vinegar
1 jalapeno chili pepper sliced

In a bowl add cut meat , chopped garlic and fermented yellow bean sauce
In a wok heat oil on high heat till smoky hot
Add themeat with chopped garlic. Stir quickly. Don't burn the garlic
Add in the noodles and keep stiring
Stir in the saesoning saucemixture. Stir
Add the vegetables. Stir
Sprinkle with Fresh Jalapeno and Vingar condiment

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3Thai Food II Empty Gang Garee Gai on Fri Aug 03, 2012 7:43 am



Gang Garee Gai

2 1/2 to 3 lbs. whole chicken (cut up)
1 ½ to 2 lbs of assorted potatoes, cut up in stew sized pieces
3 tbs yellow curry paste
1 can 13.5 fl.oz coconut milk
1/4 cup fish sauce
1 1/2 to 2 cups water to add occasionally when sauce looks dry
½ tbsp cornstarch (mixed with a little water)

Cooking Instructions:
Pour ½ can of coconut milk in a large pot.

Turn the heat on medium.
Cook the coconut milk and keep stirring until it starts bubbling for 30 second
Add in the curry paste. Stir well with the coconut milk.
Add the fish sauce
Add the chicken. Mix the chicken in until all pieces are coated with the sauce.
If the sauce looks too dry add a little water a bit at a time
Cover the pot so everything will cook faster
Cook the meat until it is half way done and add about ½ of the remaining coconut milk (and little more water if its still looking dry.)
Add the potatoes
Make sure everything is covered with sauce,
Cover the pot and cook till the meat and potatoes are cooked
Stir in the cornstarch
Pour inthe remaining coconut milk

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Serve with cucumber salad:
1 cup white vinegar
½ cup sugar
1 tsp salt
2 cups sliced cucumbers
½ cup sliced red onion
3 or 4 colorful sweet peppers
½ cup sliced red bell peppers

In a pan add sugar, vinegar and salt

Cook over low heat till the sugar is dissolved
Turn off the stove and let sauce cool to room temperature
In a bowl, mix sliced cucumbers, red onions, sweet peppers and bell peppers together
Pour sauce over mixture and mix well

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4Thai Food II Empty Pla Sam Rod on Fri Aug 03, 2012 7:48 am



Pla Sam Rod

Ingredients for Sweet and Sour Sauce:
1 cup of tamarind sauce
1 cup of fish sauce
2 tablespoons of coconut palm sugar (or brown sugar)

Ingredients for Spicy Sauce:
1/2 cup of cooking oil
2 tablespoons of chopped red onions
1/4 cup of fresh chopped garlic
1 tablespoon of chopped Serrano Chili Peppers

1 1/2 lbs of fish fillet cut into pieces and lightly rolled in corn starch

cilantro leaves

Preparation of the Sweet and Sour Sauce:
Heat a pot or pan over medium heat
Add 1 cup of tamarind sauce
Add one cup of fish sauce
add 2 heaping tablespoons of coconut palm sugar (or brown sugar)
Stir well to mix in the coconut palm sugar
Then let simmer for about 5 minutes

Cooking the Fish:
Heat a wok or pan over high heat
Add in enough oil to deep fry the fish fillets
When the oil is hot enough for deep frying, add the fish fillets
When the fish fillets are a nice golden brown, turn off the heat and scoop out the fish
Drain the oil from the fish and place fish pieces on a serving plate

Preparation for Final Spicy Sweet and Sour Sauce:
In a wok or pan heat 1/2 cup of cooking oil over high heat
Sir in the chopped red onion, garlic, and serrano chili peppers and cook quickly till the garlic is lightly brown (don't over cook)
Add 4-6 tablespoons of the Sweet and Sour sauce you made earlier
Stir in and heat for a few seconds
Dish out the sauce over the fish fillets. Garnish with cilantro leaves and serve

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5Thai Food II Empty Fish Sauce with Chili Peppers on Fri Aug 03, 2012 7:52 am



Fish Sauce with Chili Peppers

4-5 Thai chili peppers or a Sarrano chili pepper...cut up
3-4 tablespoons of fish sauce

Cut up the Chili peppers
In a small dish of fish sauce, add the cut up Chili peppers

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6Thai Food II Empty Thai Suki on Fri Aug 03, 2012 7:56 am



Thai Suki

Napa cabbage
green onion.
Chinese spinach (optional)
chrysanthemum shoots (optional)
4 small bundles of mung bean threads or cellophane noodles.
soft Tofu.
1/2 lb of Flank steak,
1/2 lb of pork loin,
one whole chicken,
3 eggs,
prawns (fresh or frozen and thawed)
scallop (fresh or frozen and thawed)
calamari. (fresh or frozen and thawed)
Chicken broth. (home made or from the can)

Ingredients for Home Made Chicken Broth:
8 cups of water
One whole chicken cut up
2 tablespoons fish sauce

Ingredients for Dipping Sauce:
1 cup soy sauce
4 tbsp white vinegar
4 tbsp fresh squeeze lime juice
2 tsp Tabasco sauce
1 tbsp sugar
Few drops of sesame oil
1 tbsp finery chopped fresh ginger root
1 tbsp finery chopped garlic
½ cup chopped cilantro leaves
½ cup ground roasted peanuts
2 tbsp sliced fresh Thai chili peppers or red jalapeno
Fresh ground peppers

Preparing the Home Made Chicken Broth:
Boil 8 cups of water in the stock pot on high heat.

Cut up the chicken and add it to the boiling water
Add 2 tbsp. of fish sauce.
Bring it back to a boil.
Scoop out the foam to keep the broth clear.
Cover the pot. Turn the heat down and simmer for an hour.
Remove the chicken bones. And scoop out and discard any chicken fat.
Pour the chicken broth into a large pot

Dipping Sauce:
In a bowl, Mix all ingredients together (except peanuts and the chili peppers).
Put in small containers and set beside each placesetting
Add crushed peanuts and chopped chili peppers just before the meal

Soak 4 little packages of cellophane noodles in cold water about 20 minutes.
Cut the cellophane noodles into 4 inch lengths
Slice up the meat into bite sized pieces and arrange them on plates
Wash the vegetables and cut them up, and arrange on plates
Cut the Tofu and arrange on plate
In an electric frying pan or deep pan set on a small portable gas stove pour a generous amount of chicken broth
Heat to boiling
Cook meat and vegetables at the table and enjoy

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7Thai Food II Empty Yum Talay on Fri Aug 03, 2012 8:02 am



Yum Talay

10 cups of water
½ lb. big frozen Shelled Prawns (thawed)
½ lb. frozen calamari (thawed and already cut and cleaned)
½ lb. medium or big fresh or frozen scallop (thawed)
add ¼ medium red onion (sliced)
½ cup of mixed celantro leaves
2 stalks green onions (sliced)
¼ cup of mint leave

Ingredients for Dressing:
4 cloves garlic
2 red and green Thai chili peppers or 1-2 red and green Serrano peppers
3 tbsp cilantro roots (or cilantro stems if you can’t find them with roots)
2 teaspoons of salt
1 tbsp sugar
4 tbsp lime juice
2 tbsp white vinegar

Preparing the Dressing:
Smash the garlic, peppers , and cilantro in a mortar and pestle (or use a cutting board and chop them into fine pieces)
Put the smashed paste in a bowl
Add salt, sugar, lime juice and vinegar and mix until the sugar and salt are dissolved

Boil water in a pot over medium high heat
Boil Calamari and place in a large bowl
Boil Scallops and place in the bowl
Boil prawns and place in the bowl
Now add the dressing to the bowl and mix it in with the seafood
Add the red onions, celantro leave , mint and green onions and toss.
Garnish with a few left over mint leaves , a lime wedge and chili pepper

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8Thai Food II Empty Kanom Bung Nah Gung on Fri Aug 03, 2012 8:09 am



Kanom Bung Nah Gung

½ loaf of sweet Baguette bread slice ¼ inch thick
1 can chunky light Tuna in water (drained)
3 eggs
1 tsp cornstarch
1/2 cup chopped water chestnuts
1 tbsp sesame seeds
1 tbsp. chopped fresh ginger root
1/2 cup of chopped green onion and cilantro
2 tsp fish sauce
fresh pepper
1 tbsp
1 tsp sugar
3 -4 cups vegetable oil

Preparing the Mixture:
Slice the baguette into ¼” thick slices and let the pieces air dry till they become slightly hard.
In a bowl, crack the eggs and beat them lightly
Add the tuna, cornstarch, water chestnuts, sesame seeds, ginger root, fish sauce and sugar.
Mix ingredients
Add green onions and cilantro and mix lightly

Heat the vegetable oil in a deep frying pan
Test the oil by dropping in a bit bread. If it hits the oil and starts frying, the oil is hot enough. If not, wait till the oil reaches frying temperature.
Take a slice of the bread and spread some of the mixture out on it (like a thick layer jam)
Place the bread face down in the hot oil and let it cook for a minute.
Check to see that it doesn’t burn. Then flip the bread it over and cook it till it gets golden brown…but not burnt.
When a piece is done, drain out the excess oil and place it on a paper towel to soak up any leftover oil
Server hot.

Normally u need serve with Cucumber Salad:
See Gang Garee gai recipe, there u find recipe for Cucumber Salad:))

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9Thai Food II Empty Thai Tuna Salad on Fri Aug 03, 2012 8:13 am



Thai Tuna Salad

4 cans solid white tuna (drained and crushed)
Fresh squeezed lime juice from 2 limes
1 tsp salt
2 tbsp fish sauce
1 to 2 Thai chili peppers or Serrano peppers depend on how spicy you want
2 tbsp chopped fresh ginger root
½ medium red onion (sliced thin)
2 green onions (chopped)
1 small bunch cilantro (chopped)
¼ cup fresh roasted peanuts
Iceberg Lettuce wedges

In a large bowl
Add 4 cans solid white tuna (drained and crushed)
Add Fresh squeezed lime juice from 2 limes
Add 1 tsp salt
Add 2 tbsp fish sauce
Add 1 to 2 Thai chili peppers or Serrano peppers (if you don't like spicy, leave it out)
Add 2 tbsp chopped fresh ginger root
Add ½ medium red onion (sliced thin)
Add 2 green onions (chopped)
add 1 small bunch cilantro (chopped)
Add ¼ cup fresh roasted peanuts
mix all ingredients thoroughly
Cut up Iceberg Lettuce in wedges

Serve on a plate))

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10Thai Food II Empty Po Pia Sot on Fri Aug 03, 2012 8:18 am



Po Pia Sot

One package of spring roll skins or wrappers. They are 8” by 8” size wrappers.
1 package of hard Pressed Tofu (or firm tofu) cut into long strips
1 package of Portabella mushroom. (Use only the cap no stem and cut them into long strips.)
4 tbsp of vegetable oil
2 tbsp of chopped fresh garlic.
5 tbsp soy sauce
1 cup water
1 1/2 bell peppers sliced
10 Green onions
10 pieces of green leaf lettuce
Bean Sprouts lightly cooked in Microwave

Ingredients for Tamarind Sauce Dip:
½ cup Tamarind juice
½ cup coconut palm sugar
3 tbsp soy sauce
1 tsp salt
1 tsp corn starch
1 tbsp mustard powder
1 tsp of sesame oil

Preparation for Cooked Filling:
Heat 4 tbsp of vegetable oil in small pan on medium heat.
Add 2 tbsp of chopped fresh garlic.
Fry garlic for few seconds just for the aroma
Add sliced Tofu
Add mushrooms
Sauté them for a few seconds
Add 5 tbsp soy sauce
Stir until the soy sauce coats the Tofu and mushrooms
Add 1 cup of water and bring to a boil
Reduce the heat, simmer about 5 minutes.
Turn the heat off and allow to cool

Preparation for Tamarind Sauce:
In a saucepan combine Tamarind juice, coconut palm sugar, soy sauce, salt, and cornstarch and mustard powder
Break up the coconut palm sugar into small pieces
Turn the heat down to medium-low. Stir
Cook until the sugar is melted and the sauce has a thick consistency
Turn heat off

Making the Rolls:

Open a package of spring roll wrappers. Carefully separate 10 wrappers( or egg roll wrappers) one at a time. They dry out quickly so keep them loosely stacked and covered with cellophane wrap
Warm the wrappers in a microwave just enough to get them warm
Lay out one of the wrappers on a flat surface.
Lay a piece of lettuce leaf on top
Add cooked bean sprouts (cook them quickly in a microwave)
Add some bell pepper slices
Add cooked tofu-mushroom stuffing
Roll everything into a tight roll
Continue making more rolls till you run out of wrappers
Cut each roll into small 2 inch pieces
Serve on a plate along with Tamarind dipping sauce

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11Thai Food II Empty Kanom Jeen Nam Yaah on Fri Aug 03, 2012 8:22 am



Kanom Jeen Nam Yaah

Ingredients for Red Curry Paste:
1/2 cup of cilantro cut up
1/2 cup fresh Lemon Grass cut up
2 cups Kra Chai Roots cut up
½ cup of sliced Shallots
½ cup of chopped up Garlic
5 dried new Mexico chili peppers
½ cup of sliced red Jalapeno chili peppers.
1 teaspoon of sliced Kaffir lime peel. (Or use 2 tablespoons of lime peel )
5-6 Kaffir lime leaves
½ cup Galanga
2 teaspoon white pepper corn
1 teaspoon salt
1/2 teaspoon of "kapi" or shrimp paste

Ingredients for Tuna Curry:
10 cups water (use water drained from boiled vegetables)
4 tbsp home made Red curry paste
6 cans chunk light Tuna in the water
1/4 cup fish sauce
1 can 13.5 oz of coconut milk (or 2 cups of plain and sugarless Soy Milk)
4 cups fresh bean sprouts for garnish
1 cup sweet basil for garnish

Preparation of noodles:
Boil 1 package of rice vermicelli noodles in a large pot of water over high heat for about 10 minutes
Stir from time to time
Drain water
Put noodles in a bowl of cold water
Use the noodles and create noodle paddies out of them
Arrange them on a serving plate
In the blender Add one cup of water

Preparation of fresh red curry paste :
In a bowl, cut up the following: lemon grass, lemon grass, kra chai root, shallots, garlic,Mexico chili peppers ,red Jalapeno chili peppers, Kaffir lime peel (or lime peel), Galanga and Kaffir lime leaves
Bring a pot of water to a boil
Dump in the freshly cut up vegetables and boil for about 5 minutes or till all the vegetables are soft
Meanwhile, in a motar (or blender) smash pepper corns , salt and shrimp paste together
When the boiling vegetables are cooked and soft, drain out the water (but save the boiled water for later)
pour vegetables into the mortar (or blender )a little at a time and smash everything till it becomes a fine paste

Preparation of Tuna Curry:
In a large pot put the boiled water (from the herbal vegetable mixture that you saved)
Add 4 heaping tablespoons of your freshly made curry paste
Add 6 cans of tuna
Add fish sauce
Add 3/4 can of coconut milk
Stir well and cover.
Bring everything to a boil on medium high heat. Stir occasionally
Turn the heat down to low and simmer for about an hour
Then add in the remaining coconut milk
Turn the heat off
Pour Tuna Curry over noodles and serve with fresh bean sprouts and Sweet Basil leaves

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12Thai Food II Empty Tom Yum on Fri Aug 03, 2012 8:25 am



Tom Yum

4 cups water
1 stalk of lemon grass (cut into 4" long pieces and bruised slightly to release flavor)
3-4 kaffir lime leaves (torn into small 1/2"pieces)
1 package of white button mushrooms (sliced in half)
3-4 whole Thai chili peppers or sarranno chili peppers
1 1/2 lbs peeled shrimp (fresh or frozen. Thaw them first if frozen. Devein them if fresh)
3-4 tbsp fish sauce
2 tablespoons of "nam prik pow" or chili paste in soya bean oil
2 large limes
1/2 cup of celantro leaves

Boil water in a deep pot
Add cut lemon grass , kaffir lime leaves , sliced mushrooms and Thai or sarrano chili peppers
Add shrimp
When shrimp turns pink turn off heat
Season with fish sauce (to suit your taste)
Add nam prik pow or chili paste in soya bean oil
squeeze in 2 large limes
add ½ cup of cilantro leaves
remove lemon grass stalks and kaffir lime leaves (they are too tough to eat)
serve hot

I think best soup))

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13Thai Food II Empty Satay on Fri Aug 03, 2012 8:30 am




1 lb chicken meat (breast or thigh) cut in to 1/2" square cubes
1 lb pork loin cut in to 1/2" square cubes
Wood Skewers (presoaked in water)

Ingredients for the marinade:
1/4 cup sweet condensed milk
½ cup finely chopped fresh lemon grass
3 tbsp light soy sauce
1 tsp salt
1 tbsp ground Indian curry
some fresh ground pepper.

Ingredients for the Peanut Sauce:
13.5 oz can coconut milk (save ¼ of can for basting the meat)
3 tsps Masaman curry paste
2 tbsp fish sauce
1 tbsp sugar
2 tbsp chucky peanut butter

Cut the meat into one square inch thick pieces.
In a bowl mix the meat in with the condensed milk, fresh chopped lemon grass, light soy sauce, salt, ground Indian Curry , and ground pepper
spear the meat with the wood skewers
put the meat on the sticks in the refrigerator over night or at least 3 hours

Preparation for the Peanut Sauce:
Turn the stove on medium heat.
Pour in ½ can of coconut milk.
Let the coconut milk bubble a little
Add Musaman curry paste. Stir to blend the paste in with the coconut milk.
Add fish sauce, sugar and chunky peanut butter
Cook for 3-4 minutes
Add the remaining coconut milk,
stir and turn the heat off.

Fire up the grill on medium high heat.

Brush the grill with vegetable oil to keep the meat from sticking

Lay the skewers of meat on the grill. (Don't let the exposed wooden portion of the skewers come in direct contact with flames or they will burn through )

To keep the meat from drying out, brush it with the coconut milk diluted with ½ cup of water.
Flip skewers over to cook both sides
When the meat is done, remove the skewers
Serve with Peanut sauce and Cucumber Salad)))

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14Thai Food II Empty Po Pia Thot on Fri Aug 03, 2012 8:35 am



Po Pia Thot

1 frozen package of spring roll wrappers 8”by 8” size (thawed)..or Chinese Egg roll wrappers
1 lb of lean ground pork (or ground beef or ground turkey)
1 small bunch of mung bean thread noodles or cellophane noodles (soaked, drained and cut)
3 cups shredded fresh carrots
½ cup dried black fungus (soaked and drained) optional
4 cloves fresh garlic (finely chopped)
1 tsp sugar
1 tbsp fish sauce
2 tbsp soy sauce
A few drops of sesame oil
Fresh ground pepper
4 cups of vegetable oil
1 egg white

Ingredients for Sauce:
1/3 cup white vinegar,
¼ cup sugar,
¼ cup corn syrup
½ tbsp salt.
1 serrano chili pepper (chopped) or 1/2 red jalapeno pepper chopped

In a mixing bowl add fish sauce, soy sauce, sugar, fresh ground peppers,
pre soak cellophane noodles in a bowl of cold water for at least 10 minutes. Drain, then cut noodles into shorter lengths. Add them to the bowl
Add in shredded fresh carrots, chopped fresh garlic,
Add presoaked and drained dry fungus (optional)
Add a few drops of sesame oil.
Mix all the ingredients together well
Take out one of the peeled spring roll skins and lay it on flat surface
Scoop up a spoonful of the filling mixture and lay it out on one corner of the wrapper
Fold the wrapper twice to form triangle shape then close both ends and tighten
Roll the wrapper to the end and secure the tip with a dab of egg white to make it stick.
Set it on a tray.
Repeat until you run out of filling.
Heat vegetable oil in a deep pan over medium heat.
Add spring rolls to the pan and fry both sides until the roll turns golden brown
Scoop the rolls up with strainer to drain the oil
Set rolls on a paper towel to absorb excess oil.
Keep them warm in the oven until they are read to serve.

Spicy Sweet and Sour Sauce:
In a saucepan add white vinegar, sugar, corn syrup, and salt
Cook on low heat about 3 to 4 minutes.
Let it cool
Add 1 chopped red Serrano pepper or ½ red jalapeno

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15Thai Food II Empty Cooking Rice on Fri Aug 03, 2012 8:39 am



Cooking Rice

2 ½ cups of jasmine rice
3 cups of cold water

Put the rice in a small pot.
Rinse the rice with cold water (to get rid of the excess starch powder). Drain water
Add 3 cups of cold water or enough to cover the top of the rice by ½ inch.
Cover the pot and cook the rice on medium high heat. Bring water to a boil.
As soon as the water begins to boil, reduce the heat to low.
Simmer for ten minutes, or until the water has evaporated and no more steam rises from the pot . (do not stir the rice)
Turn off the heat and allow the rice to sit covered and undisturbed for at least five minutes

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16Thai Food II Empty Khaak on Fri Aug 03, 2012 8:45 am




Ingredients for Dressing:
one 13.5 oz can of coconut milk
¼ cup Masaman Curry paste
¼ cup fish sauce or 1/4 cup light soy sauce
2 tbsp sugar
2 tbsp vinegar
½ cup chunky peanut butter
1 1/2 cups water

20 wonton skins
2 cups vegetables oil
1 package of pressed tofu (browned)
1/2 head of Romaine Lettuce
( cut into bite size pieces)
½ head Ice berg Lettuce (cut up)
1 cucumber (sliced)
½ medium red onion (sliced)
4 medium size Tomatoes (sliced)
2-3 stalks green onion ( cut in 1 ½ inch size)

Preparation for dressing:
Heat ½ can coconut milk in a sauce pan over low heat,
Stir in about ¼ cup of Masaman curry paste
Keep stirring until the paste break down. Cook for couples minutes
Add ¼ cup of fish sauce.
Add sugar, vinegar and peanut butter. Stir and cook until everything is well blended
Add water and turn the heat up a bit to bring it to a boil
When the sauce thickens, Add the rest of the coconut milk, stir and turn off the heat.

Preparation for Salad:
In a deep pan heat 2 cups of vegetable oil on medium heat.
Cut the wonton skins into 1 inch wide strips.
Add the skin strips into the oil and deep fry until they just turn light brown.
Use a strainer to scoop up the fried wonton strips
and soak them on a paper towel to absorb the excess oil.
Pour the oil out of the pan leaving about two tablespoons of oil in pan.
Heat up the oil
Now Add the Tofu and Brown both sides lightly
Remove the Tofu and let it cool off a little bit
Then slice the tofu into bite size pieces and put them in a large mixing bowl
Add sliced cucumber, red onion, tomatoes and green onions
Add half of the peanut salad dressing and toss them all together
Lightly crush the crispy wonton skins and sprinkle over the top of the salad
Top off with hard boiled eggs cut into 4 wedges

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17Thai Food II Empty Mieng Come on Fri Aug 03, 2012 8:48 am



Mieng Come

1 small package of coconut flakes (roasted)
1 Lime (diced)
1 cup Roasted peanuts
1 cup small size dried shrimps
½ cup Diced fresh ginger root
½ cup Diced shallots or red onions
3-4 Thai chili peppers or Serrano peppers(diced ) optional
1 cup of dried shrimp paste or dried shrimp (rinse and pat dry).
1 bunch of Collard greens ( clean and cut in square bite sized pieces

Sauce Ingredients:

1 cup roasted coconut flakes
3 tbsp chopped shallots or red onion
1/2 tsp shrimp paste (or 3 tbsp dried shrimp)
2 cups water
2 tsp salt
1/2 cup sugar
1 tsp galangal powder
1/2 cup corn syrup

Spread the coconut out evenly on baking pan

Then set it in the oven to bake at 250 degrees
Bake for about 25 minutes making sure to turn the flakes ever 4-5 minutes so they roast evenly
Let it cool off completely . Place in a small bowl
Dice up the lime (including the rind) into small 1/4"bits . Place in a small bowl
Dice up the fresh ginger root . Place in a small bowl
Dice up Thai chili peppers . Place in a small bowl
Dice up the red onions or shallots. Place in a small bowl

Rinse and Dry the dried shrimp. Place in a small bowl
Clean and cut the Collard Greens

Preparing the Sauce:
In a blender mix roasted coconut flakes , chopped shallots, shrimp paste and water and blend for about 15 seconds
Pour the blended mixture into a pan and heat it on the stove at medium heat
add salt, sugar, galangal powder and corn syrup and bring everything to a boil
Then turn the heat on low and simmer till it has the consistency of syrup

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18Thai Food II Empty Penang on Fri Aug 03, 2012 8:51 am




2 lbs Tri tip (sliced into bite sized pieces)
Salt to taste
1 1/2 cups water
one 13.5oz can coconut milk
3 tbsp Panang curry paste
4 tbsp fish sauce
3-4 fresh or dried kaffir lime leaves (torn)
3 cups sliced carrots
2 tbsp chunky peanut butter
1 tbsp coconut palm sugar (or granulated sugar)
1 red bell pepper (cut)
2 cup fresh Thai or sweet basil leaves


In a deep pan boil 1 1/2 cups of water.

Add sliced Tri tip. Add salt to taste.
Cook over medium heat until the meat is tender and about ¼ of the water remains in the pan.
In a second pan add ½ can of 13.5 oz of coconut milk and cook over medium heat until it just starts bubbling
Stir in Panang curry paste.
Add fish sauce
Now add the meat from the first pan
Turn the meat over to make sure it is well coated with the curry sauce.
Add about 1 cup of water and 1/2 of the remaining of coconut milk .
Add kaffir lime leaves and cut carrots
Cook until the carrots are tender.
Add peanut butter and coconut palm sugar (or regular sugar.)
Then put in bell peppers and Thai basil or sweet basil
Add the remaining coconut milk.
Turn the heat off.
Dish into a serving bowl

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19Thai Food II Empty Kratong Tong on Fri Aug 03, 2012 8:53 am



Kratong Tong

One package of frozen Mini Fillo Shells..thawed
2 tbsp vegetable oil
2 cloves fresh garlic (crushed and chopped)
2 tbsp chopped cilantro stems
½ tsp ground pepper
1 can of chunk white tuna
2/3 cup cut corn fresh or frozen corn (thawed)
1/3 cup diced red bell pepper
1 tsp salt
Cilantro sprigs for garnish

Heat 2 tbsp vegetable oil in a pan.
Add fresh chopped garlic,
Add chopped cilantro stems
Add ½ tsp fresh ground peppers.
Cook them for few seconds or until the garlic turns light brown
Add 1 can tuna and sauté for few seconds until you smell the aroma of the tuna blending into with the ingredients,
Add cut corn fresh (or frozen)
Add diced bell pepper
Add salt.
Cook just long enough to heat up the corn
Turn the heat off.
Let the tuna filling cool a bit
Spoon the mixture into the Fillo Shells.
Garnish with cilantro leaves

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20Thai Food II Empty PadWoon Sen on Fri Aug 03, 2012 8:57 am



PadWoon Sen

6 small bundles of mung bean noodles
1 pound chicken meat
4 tbs of fish sauce
2 tsp of sugar
1/2 cup of cooking oil
2 eggs
1/2 red bell pepper sliced
2 cups of bean sprouts
3 green onions chopped
cilantro for garnish
chicken broth

Soak 6 little bundles of mung bean noodles in cold water for at least 10 minutes.
Drain and cut into 4" long strips.
In a bowl, Add chicken meat, fish sauce, sugar and garlic
Heat cooking oil in a wok until smoky hot.
Put in the chicken meat mixture
Stir quickly. Keep Stirring the chicken until it is cooked
Add the bean thread noodles (that you soaked earlier)
Crack in 2 eggs
Add some chicken broth , a little at a time, if the noodles start looking a little dry
These noodles cook fast. When the noodles turn clear they are done.
Add red bell pepper , bean sprouts, and green onions
Stir for a few seconds (don't overcook the bean sprouts)
Turn off the heat
And dish out on a serving plate
Flavor With ground pepper and garnish with cilantro

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21Thai Food II Empty Kha Fey Yen on Fri Aug 03, 2012 9:10 am



Kha Fey Yen

Ingredients For 2 glasses :
8 tbs of coffee
2 cups of water
2 tbs of sweet condensed milk
crushed ice
half and half

Brew coffee normally
Add sweet condensed milk
stir well
pour into glasses filled with crushed ice
Add half and half

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22Thai Food II Empty Mee Grob on Fri Aug 03, 2012 9:15 am



Mee Grob

1 small package of Rice vermicelli noodles
2 cups Diced hard pressed tofu or extra firm tofu
½ cup of Dried shrimp
4 tbs of Tamarind juice (or 4 tbs of white vinegar)
2 tbs of Ketchup
6 tbs of Coconut palm sugar (OR 3 tabledspoons of white granulated sugar and 3 tsbs of corn syrup)
3 tbs of Fish sauce
8 cups of Cooking oil
1 cup bean sprouts
Garlic chive or green onion stalks, cilantro sprigs and sliced red jalapeno for garnish

If you use hard pressed tofu or extra firm tofu dice it up into ½ inch squares , lay them out on a tray single layer and dry in the sun or in the oven under low heat until they are dry and hard
In a deep pan add 3 cups of oil
Turn heat up high. When oil is hot turn down the heat
Test the oil by dropping a piece of dried tofu in. If the tofu starts to puff up and sizzle the oil is ready
Add the rest of the tofu to the hot oil and cook briefly till they are slightly brown. Scoop out all the fried tofu with a wire mesh strainer onto a paper towel to soak up the oil
Now add the dried shrimp to the hot oil and fry briefly till it is crispy. Adjust the heat so you don't burn the shrimp. Scoop up the shrimp and dry on a paper towel
Add about 6 cups of oil to the pan and turn the heat up high (enough to cover the noodles completely)
Open the package of vermicelli noodles and pry the tight bundles of noodles apart so they are nice and loose. Separate the noodles into several loose bundles
Test a piece of noodle in the hot oil to see if it is ready. If the noodles puff up, the oil is hot enough
Put one small bundle of noodles into the hot oil
It should puff up and expand quickly. As soon as it puffs up, flip the noodles over onto to fry the other side. Cook for a few seconds and then remove and drain on a paper towel
Cook the rest of the noodles in the same fashion.
Let the oil cool off and then transfer the cooled oil to a container

Making the Sauce:
The pan should have about one tablespoon of oil left in it to make the mee grob sauce.
Add 6 tablespoons of coconut palm sugar (or 3 tablespoons of sugar and 3 tablespoons of corn sugar)
Add 4 tablespoons of Tamarind juice (or 4 tablespoons of white vinegar)
Mix well over very low heat
Add 3 tablespoons of fish sauce
Add 2 tablespoons of ketchup for coloring
Mix well. Keep on low heat so you don’t burn the sauce . Let the sauce simmer till the mixture is nice and thick. Then turn down the heat as far as you can
Add the dried fried tofu and fried shrimp to the sauce. Mix into the sauce

Next, add in the noodles to the sauce
Mix the sauce into the noodles. Make sure sauce coats the noodles evenly. As you mix, scoop up the sauce from the bottom of the pan so it doesn’t burn
Now scoop up the noodles into a serving plate
Garnish with garlic chives, green onions and red peppers .You can add raw bean sprouts and cilantro leaves on the side

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23Thai Food II Empty Yum Woon Sen on Fri Aug 03, 2012 9:19 am



Yum Woon Sen

4 small bundles of cellophane noodles (mung bean noodles).
1/4 cup dried chili peppers
1/2 cup roasted peanuts
1 cup of chicken broth
1 pound of fresh peeled prawns
2 large fresh and juicy limes
3-4 tbsp fish sauce
2 fresh Thai Chili peppers
½ of medium size red onion
2 stalks of green onion
½ bunch of cilantro
1 stalk of celery
Lettuce (iceberg or romaine)

Squeeze 2 large fresh and juicy limes into a bowl.
Add about 3-4 tbsp fish sauce
Mix them together and set the dressing aside

Soak 4 little bundles of mung bean noodles in cold water for at least 10 minutes.
Drain and cut them into 4" long strips.
Heat a small pan on low heat.

Add the chili peppers and toast them until they turn real dark. (turn your stove exhaust up to maximum so any smoke from roasting chilies don't overwhelm you)
Set the chilies aside in a bowl and then toast the roasted peanuts...just a bit to make sure they are nice and crunchy
Bring 1 cup of chicken broth to a boil in a deep pan.
Add fresh prawns (Make sure they are peeled. If you use the frozen ones you have to thaw them first) .
Cook prawns in broth until they turn pink
Add the mung bean noodles and so they don’t stick together
When the noodles become transparent they are cooked.
( It only takes only few minutes to cook them.)
Turn the heat off.
Put the cooked noodles and prawns into a large mixing bowl and set them aside
Next, slice up red onion, green onion and cilantro ,Thai chili peppers and celery
Pour lime juice dressing over the mixing bowl containing your noodles and prawns
Toss it so it mixes well.
(Taste to see if you want to add any more lime juice or fish sauce)
Add the cut up vegetables to the mixing bowl and toss again
Garnish with roasted peanuts and roasted dried chili pepper
Serve on lettuce

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24Thai Food II Empty Yum Nua on Fri Aug 03, 2012 9:23 am



Yum Nua

1 lb of top sirloin steak
1 small romaine lettuce
1/2 cucumber
1 tomato
¼ medium red onion sliced
½ cup of celantro leaves

Salad Dressing:
3 tablespoons lime juice
4 tablespoons fish sauce
½ teaspoon of sugar
1-2 Thai chili peppers(or 1 Serrano chili pepper or ½ jalapeno pepper )

Broil 1 lb of top sirloin steak
Slice meat into bitesized pieces and set aside

Making the Salad Dressing:
Combine lime juice, fish sauce, chopped chili peppers, and sugar in a bowl
mix well

Add sliced meat to the salad dressing and coat the meat with the sauce.
Add sliced cucumber and red onions to the bowl
Arrange meat on a bed of lettuce and garnish with sliced tomatos and celantro

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25Thai Food II Empty Som Dum on Fri Aug 03, 2012 9:26 am



Som Dum

1 large Green Papaya
2 big cloves garlic peeled (crushed lightly)
4 Thai red and green chili peppers or 1 Serrano peppers (crushed lightly)
1/2 cup of sliced tomatoes
1 tbs Coconut Palm Sugar (or regular sugar)
2-3 tbs. Fish sauce
1/2 lime
1/4 cup roasted peanuts
3-4 green beans

Peel the skin from the Green Papaya
Use a shredder and shred the Papaya
Smash Garlic and Chili Peppers lightly in a mortar
Add shredded papaya and smash lightly in mortar. Turn it over with a spoon and beat again.
Add in sliced tomatoes and smash
Add coconut palm oil, fish sauce and smash
Squeeze in lime juice
Serve in a bowl
Top off with roasted peanuts and green beans

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