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Thai Food....

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1 Thai Food.... on Sun Jul 29, 2012 8:56 am

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Tom Yam Goong

A subtle blend of hot and sour with citrus overtones, tom yam goong is the most famous of all Thai soups. Each region has its own particular variation of the recipe.

Recipe:

8 oz (250 g) shrimp/prawns, shelled and deveined, with shellsreserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves (kratiem), minced
5 kaffir lime leaves (bai ma-good)
3 thin slices fresh or dried galangal (kha)
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chili peppers (prik khee noo), optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1 tablespoon chopped cilantro/coriander leaves (bai pak chee)


How to cook:

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.


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2 Gaeng Keow Wan Gai on Sun Jul 29, 2012 8:58 am

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Gaeng Keow Wan Gai


This curry is always hot, the heat being determined by the amount of green chilies that are used. To make the dish more flavorful, 1/2 cup of fresh green peppercorns can also be added to the curry mixture.


Green Curry Paste:

2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces
1 tablespoon sliced galangal (kha)
1 teaspoon cumin
1/2 cup chopped fresh cilantro/coriander root (raak pak chee)
8 garlic cloves (kratiem)
10 green Thai chili peppers (prik khee noo)
10 green jalapeno peppers (prik chee fa)
1 teaspoon shrimp paste (gapi)
1 tablespoon chopped shallot
1/4 teaspoon minced kaffir lime skin (piew ma-grood)

2 cups (16 fl oz/500 ml) coconut milk
1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons sugar
1 cup Thai eggplant (ma-khue puang) or 1 cup canned bamboo shoots
1/2 cup (4 fl oz/125 ml) coconut cream
6 fresh kaffir lime leaves (bai ma-grood)
1/4 cup sweet basil leaves (bai horapa)
red jalapeno pepper (prik chee fa daeng), for garnish


How to cook:

1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.

2. Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5 minutes at a slow boil. Add the eggplant and reheat to boiling, simmering for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.


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3 Pad Thai.... on Sun Jul 29, 2012 9:03 am

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Pad Thai


One of Thailand's best known noodle dishes. It is eaten as a light meal at any time of the day or night, and is especially popular at the night markets throughout the country.

Ingredients:

8 oz (250 g) rice noodles (sen lek)
3 tablespoons oil
3 garlic cloves (kratiem), minced
1/4 cup dried shrimp/prawns
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar
2 tablespoons tamarind juice (ma-kaam piag)
1 tablespoon paprika
1/2 cup fried tofu
2 tablespoons dried unsalted turnip, cut into small pieces
1 egg, beaten
1/4 cup 1-in (2.5-cm) lengths chopped chives
1/4 cup (2 oz/60 g) ground roasted peanuts
1 cup bean sprouts

Garnish:

1/2 cup bean sprouts
1/2 cup chopped chives
1/4 small banana blossom, cut into strips
1/2 lime, cut into wedges

How to cook:

1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.

2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

3. Add the fish sauce, sugar tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.

4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.


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4 Gai Pad Bai Ga-Prow on Sun Jul 29, 2012 9:08 am

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Gai Pad Bai Ga-Prow


This is a quick and easy dish which is a favorite of the people of downtown Bangkok. Sometimes it is served over rice with a fried egg.

Ingredients:

6 garlic cloves (kratiem), minced
4 shallots, minced
12 mixed green and red jarapeno peppers (prik chee fa and prik chee fa daeng), sliced
1 teaspoon canned green peppercorns
1 tablespoon oil
1 lb (500 g) ground/minced chicken
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
2 tablespoons sugar
1 cup hot basil leaves (bai ga-prow)

How to cook:

1. Place the garlic, shallots,peppers and peppercorns in a mortar and mash with a paste until a paste is formed.

2. Heat a large sauté pan to medium-high heat and add the oil. Add the garlic paste and stir for 1 minute, then add the ground chicken, fish sauce and sugar. Continue to cook until the sauce is reduced. Toss in the Basil leaves.

3. As a luncheon dish, serve over rice with a fried egg.

4. As a dinner dish, serve separately with rice and with an accompaniment such as hot and sour shrimp soup (Tom Yam Goong)


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5 Gaeng Ped Gai on Sun Jul 29, 2012 9:11 am

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Gaeng Ped Gai


This curry is best eaten as soon as it is made and served with steamed jasmine rice (khao rice). The coconut flavor is enhanced by adding half the coconut milk towards the end of the cooking process.

Red Curry Paste:

2 cups (16 fl oz/500 ml) coconut milk
2 tablespoons red curry paste (nam prik gaeng ped)
1 lb (500 g) chicken breast, cut into 1-in (2.5 cm) pieces
1/4 cup (2 fl oz/60 ml) fish sauch (nam pla)
3 tablespoons sugar
1/2 cup canned bamboo shoots, in strips
1/4 cup Thai eggplant (ma-khue puang), cut into wedges
5 to 8 kaffir lime leaves (bai ma-grood)
1/4 cup sweets basil leaves (bai horapa)

How to cook:

1. Heat half the coconut milk in a large saucepan and add the red curry paste. Heat to boiling and cook for 2 minutes

2. Add the chicken and boil for 2 minutes. Add the fish sauce, sugar, canned bamboo shoot strips and eggplant, and reheat to boiling.

3. Add the remaining coconut milk, lime leaves and basil leaves and heat just to boiling. Remove from heat and serve.

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6 Nuea Satay.. on Sun Jul 29, 2012 9:14 am

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Nuea Satay


Satay Beef

Satays are one of Thailand's most popular appetizers.

Marinade:

1/3 cup (3 fl oz/90 ml) coconut milk
2 tablespoons fresh cilantro/coriander leaves (bai pak chee)
3 tablespoons sugar
1 tablespoon yellow curry powder
1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)
1 tablespoon oil

8 oz (250 g) sirloin or flank steak, cut in long narrow strips 1 in (2.5 cm) wide and 3 in (7.5 cm) long

How to cook:

1. In a large bowl mix together all the ingredients for the marinade. Dip each piece of meat in the sauce and set aside. Cover and leave in refrigerator for 15 minutes.

2. Weave each strip of meat onto an 8-in (20-cm) skewer lengthwise.

3. Broil/grill for 5 minutes o each side or pan-fry. To pan-fry, brush a large non-stick pan with coconut milk or leftover marinade and pan-fry meat for 2-3 minutes on each side. Brush the meat with the sauce as it is turned.

4. Serve with peanut sauce (nam jim satay).



Nam Jim Satay


This richly flavored sauce is usually served with satays.

1 3/4 cups (14 fl oz/440 ml) coconut milk
2 tablespoons red curry paste
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons sugar
1 cup (8 oz/250 g) ground roasted peanuts

Combine all the ingredients in a medium saucepan and simmer for 15 minutes, stirring constantly.


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7 Panaeng Nuea on Sun Jul 29, 2012 9:18 am

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Panaeng Nuea


Its rich thick sauce helps to make this a very popular dish. Try replacing the beef with chicken for an interesting variation.

Sauce:

3 fl oz (90 ml) coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons sugar
6 kaffir lime leaves (bai ma-grood)
1 tablespoon oil
2 tablespons Panaeng curry paste (nam prik panaeng, see below)
8 oz (250 g) tender beef, sliced
1/8 cup sliced green bell pepper/capsicum
1/8 cup sliced red bell pepper/capsicum
1/4 cup sliced onions
2 tablespoons ground roasted peanuts
1 tablespoon coconut cream
1 kaffir lime leaf (bai ma-grood), very thinly sliced

How to cook:

1. Mix together the ingredients for the sauce and set aside.
2. Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat. Return the temperature to high and saute the beef, adding the sauce. Cook until the sauce is thick.
3. Add the sliced peppers, onions and ground peanuts. Cook for 2 minutes, then pour the mixture into a serving bowl. Top with the coconut cream and lime leaf strips.


Nam Prik Panaeng

4 oz (125 g) dried green jalapeno peppers ((prik chee fa haeng)
1/4 cup coriander seed (med pak chee)
1/2 cup chopped onions or shallots
1/2 cup chopped garlic (kratiem)
2 tablespoons chopped galangal (kha)
2 tablespoons kaffir lime skin (piew ma-grood)
1/4 cup chopped lemon grass/citronella (ta-krai)
2 tablespoons shrimp paste (gapi)
1 teaspoon salt

How to make:

Place all the ingredients in a mortar and crush with the pestle to form a thick paste, or process in a blender. Store in a jar with a tight-fitting lid for future use - it will keep indefinitely.

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8 Som Tam... on Sun Jul 29, 2012 9:20 am

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Som Tam


This salad is delicious served with steamed sticky rice (khao neow). The papaya must be dark green and firm.

Recipe:

1 medium dark green papaya/pawpaw
4 garlic cloves (kratiem)
6 green Thai chilies (prik khee noo)
2 tomatoes, cut into wedges
1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon sauce
1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-kaam piag)

How to cook:

1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.


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9 Khao Neow Ma-Muang on Sun Jul 29, 2012 9:25 am

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Khao Neow Ma-Muang


A favourite Thai dessert - the firm texture of the sweet rice paired with slices of fresh mango with coconut cream topping is an irresistible taste experience.

Recipe:

2 cups (1 lb/500 g) sticky rice, soaked overnight in water to cover
2 mangoes

Sauce 1:

1 cup (8 fl oz/250 ml) coconut cream
1/2 cup (4 oz/125 g) sugar
pinch of salt

Sauce 2:

1 cup (8 fl oz/250 ml) coconut cream
1/2 cup (4 oz/125 g) sugar

1 12-in (30-cm) section of banana leaf
1 teaspoon toasted sesame seeds

How to cook:

1. Drain the rice and place in an even layer in a steamer lined with cheesecloth so the rice does not fall through the holes. Steam the rice on full steam or high heat for 15 minutes.
2. While the rice is cooking combine the ingredients for Sauce 1. Remove the rice to a bowl and mix with Sauce 1 while the rice is still hot. Set aside.
3. Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.
4. Cut the banana leaf attractively and lay it on a serving plate. Arrange the sticky rice and mango slices on top of the leaf.
5. Combine the ingredients for Sauce 2 and either serve it separately or pour over the sticky rice. Garnish with a sprinkling of sesame seeds and perhaps an orchid or other flower on the side.


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10 Gai Pad Met Ma-Muang Himmaphan on Sun Jul 29, 2012 9:27 am

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Gai Pad Met Ma-Muang Himmaphan


Vegetables can be added while the chicken is cooking if desired.

Recipe:

1/4 cup (2 fl oz/60 ml) oil
4 garlic cloves (kratiem), minced
1 lb (500 g) boned chicken, thinly sliced

Recipe (Sauce):

2 tablespoons fish sauce (nam pla)
2 tablespoons oyster sauce
2 tablespoons sugar
1/8 teaspoon white pepper
1 teaspoon cornstarch/cornflour dissolved in a little water, optional

1/2 cup (70 g/2 1/2 oz) roasted cashew nuts
1 green onion/scallion/spring onion, chopped
1/4 cup sliced red bell pepper/capsicum

How to cook:

1. Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper.

2. Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstrarch mixture to produce a thick sauce. Add the cornstarch and water mixture only if you prefer a richer looking sauce.

3. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper.


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11 Hor Mok..... on Sun Jul 29, 2012 9:30 am

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Hor Mok


While these folded packets are a delight to serve in small numbers, for a larger group the leaves can be folded into a large boat shape and the mixture steamed in larger portions with an extended cooking time.

Ingredients:

1 lb (500 g) white fish fillets, cut into chunks
1 large banana leaf, cut into 4 pieces, each 8 X 8 inches
1 cup shredded lettuce, blanched
1 cup sliced zucchini/courgette, blanched
1 cup sweet basil leaves (bai horapa)
2 green jalapeno peppers (prik chee fa), sliced
1/4 cup cilantro/coriander leaves (bai pak chee)

Sauce's Ingredients:

1/2 cup (4 fl oz/125 ml) red curry paste (nam prik gaeng ped)
2 cup (16 fl oz/500 ml) coconut milk
4 egg yolks (reserve whites for topping)
2 tablespoons fish sauce (nam pla)
2 tablespoons cornstarch/cornflour

Topping's Ingredients:

1 cup (8 fl oz/250 ml) coconut cream
4 eggs white

How to cook:

1. Marinate the fish chunks with the combined sauce ingredients and place in the refrigerator to chill for about 15 minutes.

2. Beat the topping ingredients together with a fork.

3. Wipe each piece of banana leaf with a damp cloth before use. Place a quarter of each of the blanched vegetables and of the fish in the center of each piece of banana leaf. Spoon on a quarter of the topping. Top with a scattering of basil leaves, pepper slices and cilantro leaves.

4. Bring the sides of each square together and fold in the ends. Secure with a small piece of wood or a toothpick.

5. Arrange the packets in a steamer and steam for 15 minutes or until done. Alternatively, the packets can be baked in the oven at 350 Fahrenheit (180 Celsius) for 20 minutes.


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12 Pad Puk Ruam Mit on Sun Jul 29, 2012 9:32 am

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Pad Puk Ruam Mit


The variety of vegetables used in this dish gives it an attractive colorful appearance. It is very easy to prepare.

Ingredients:

2 tablespoons oil
2 garlic cloves (kratiem), minced
1/4 cup sliced onion
1/2 cup sliced carrots
1 cup sliced cabbage
1 cup broccoli flowerets
1/2 cup cauliflower flowerets
1/2 cup sliced red bell pepper/capsicum
1/4 sugar peas/snow peas
1/4 cup sliced mushrooms
1/4 cup bean sprouts
1 tablespoon soy sauce
1 tablespoon sugar

How to cook:

1. Heat a large skillet and add the oil and garlic.

2. Add all the other ingredients. Stir-fry for 4 minutes, until the vegetables are crisp tender.

3. Serve with steamed jasmine rice (khao suay).


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13 Khai Look-Khuey on Sun Jul 29, 2012 9:34 am

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Khai Look-Khuey


Whether just fried, used as toppings, or as an essential component of many desserts, eggs are a favorite food in Thailand. In this dish, deep-frying boiled eggs gives them a different texture while their flavour is enhanced by the accompanying sauce.

Ingredients:

4 cups (1 qt/1 l) water
6 eggs
2 cups (16 fl oz/500 ml) oil, for deep-frying
1/2 cup chopped shallots

Tamarind Sauce's Ingredients:

1/2 cup (4 fl oz/125 ml) tamarind juice (ma-khaam piak)
1/2 cup (4 fl oz/125 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar

How to cook:

1. Pour the water into a large pot and boil the eggs for 5 minutes.

2. Remove from the heat and plunge the eggs into cold water. Peel the eggs and set aside.

3. In a large saucepan heat the oil to 325 F (165 C). Dry the eggs and deep-fry them until they are golden brown. Remove and set aside. With the same oil, deep-fry the shallots until golden brown. Drain and set aside.

4. Combine all the ingredients for the sauce. Heat to boiling and simmer for 5 minutes.

5. To serve, cut the eggs in half, lengthwise. Pour the sauce over the eggs and sprinkle with the fried shallots.

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14 Pad Puk Boong Fai Daeng on Sun Jul 29, 2012 9:35 am

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Pad Puk Boong Fai Daeng


This light tastes just as good with spinach, if swamp cabbage is not available.

Recipe:

2 tablespoons oil
1 Ib (500 g) swamp cabbage or spinach, cut into 1-in (2.5-cm) pieces
6 garlic cloves (kratiem),minced
2 tablespoons black bean sauce
1 tablespoon fish sauce (nam pla)
1 teaspoon sugar
1/4 cup sliced green jalapeno pepper (prik chee fa)

How to cook:

Heat a large skillet until very hot; add the oil and all the remaining ingredients.
Quickly stir-fry for 30 seconds and serve.

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15 Tom Kha Gai on Sun Jul 29, 2012 9:36 am

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Tom Kha Gai

A rich, aromatic dinner soup, which is enjoyed throughout the meal. Whenever possible, fresh kaffir lime leave should be used, and their flavor and aroma is increased when they are torm insted of cut with a knife. Young galangal (Kha orn) is pale yellow, with firm unwrinkled pink shoot. Fresh young ginger can be substituted if necessary, but the flavor will not be quite the same

Recipe:

2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young aglangal (kha orn)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion onlym, cut into 1-in (2.5-cm) lemghts and cruhed
5 fresh kaffir lime leave (bai ma -grood), torn in half
8 oz (250 g) boned chicken breast, sliced
5 tablespoons (2 1/2 fl oz/75 ml) fish sauce (nam pla)
2 tablespoons sugar
1/2 cup (4 fl oz/125 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1/4 cup cilantro/coriander leave (bai pak chee), torn
5 green Thai chili peppers (prik khee noo), crushed

How to cook:

1. Combine half the coconut milk with the galangal, lemon grass and lime leave in a large saucepan and heat to boiling. Add the chlicken, fish sauce and sugar.

2. Simmer for about 4 minutes, or until the chlicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

3. Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.

4. Garnish with the torn cilantro leaves and crushed chili pepper, and serve.

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16 Yam Nuea... on Sun Jul 29, 2012 9:37 am

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Yam Nuea

Ingredient:

1 Ib (500g) tender beef steak

Salad Ingredients:

1/4 cup sliced onions
1 tomato, cut into wedges
1/4 cup sliced cucumber
1/4 cup thinly sliced red and green Thai chili peppers (prik khee noo)

Sauce Ingredients:

1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 fl oz/60 ml) lime juice
2 tablespoons mined garlic (kratiem)
2 tablespoons chopped cilantro/coriander leaves (bai pak chee)
1/4 cup chopped green onions/scallions/spring onions, in 1-in (2.5-cm) pieces

How to cook:

1. Barbecue the beef over charcoal or broil/grill until medium to well done. Slice thinly and set aside.

2. Combine all the salad ingredients and add the sliced beef.

3. Make the sauce by mixing together all the ingredients, and toss with the salad just before serving.

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17 Nam Prik Ong on Sun Jul 29, 2012 9:39 am

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Nam Prik Ong


In the North most meats are barbecued and vegetables are served fresh on the side. This hearty sauce is a favourite among those used to add variety to the meals.

Ingredients:

1 tablespoon oil
1/2 cup chopped garlic cloves (kratiem)
1/4 cup chopped shallots
1 lb (500 g) diced red tomatoes
8 oz (250 g) ground/minced pork
1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)
3 tablespoons sugar
2 tablespoons lime juice
1 cup cucumber slices
1/4 cup cilantro/coriander leaves (bai pak chee)
4 green onions/scallions/spring onions

Vegetables:

broccoli flowerets
carrots, sliced
cauliflower flowerets
shallots, cut into 2-in (5-cm) sections
sugar peas/snow peas

How to cook:

1. Heat a large skillet and add the oil, garlic, shallots and tomatoes. Cook for 3 minutes and add the pork. Add the fish sauce, sugar and lime juice and cook for 4 minutes or until the pork is done.

2. Remove to a serving dish with the cucumber, cilantro and green onions on the side. Serve with the vegetables for dipping.

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18 Tom Jubchai on Sun Jul 29, 2012 9:40 am

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Tom Jubchai


A very hearty dish, this can also be served as a complete meal.

Ingredients:

1 tablespoon oil
6 garlic cloves (kratiem), minced
1 lb (500 g) pork, cut into cubes
1/2 cup minced cilantro/coriander leaves (bai pak chee)
1 teaspoon salt
1 teaspoon white pepper
4 cups (1qt/1 l) water
1/2 cup (4 fl oz/125 ml) light soy sauce
1/3 cup (3 oz/90 g) sugar

Vegetables:

4 oz (125 g) bok choy
4 oz (125 g) cabbage
4 oz (125 g) Chinese broccoli
4 oz (125 g) napa cabbage
4 oz (125 g) celery
4 oz (125 g) green onions/scallions/spring onions
4 oz (125 g) sweet chard
4 oz (125 g) swamp cabbage
4 oz (125 g) carrots
4 oz (125 g) spinach

How to cook:

1. Heat a large pot and add the oil and garlic. Add the pork and stir-fry for 3 minutes. Add all the ingredients except the vegetables. Heat to boiling, cover, and cook for 15 minutes.

2. Slice all the vegetables, add them to the pot and cook for 10 minutes longer. Serve in a large soup tureen.

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