Author: Wandee

Kao Pad – Fried Rice with Pork or Chicken

RECIPE: Kao Pad – Fried Rice with Pork or Chicken

Ingredients
100Gr pork or chicken
200Gr steamed rice
50Gr carrots
50Gr tomatoes
1 Chinese kale
1 spring onion
1/4 onion, diced
1 egg
1 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon refined sugar
1 pinch of salt

Preparation
Heat up the oil and pan-fried the garlic until it turns golden-brown, then add the pork and panfry until it is tender. Add an egg and panfry until it is nearly cooked. Add steamed rice and pan fried for a few minutes, add all vegetables, sauces and panfry until the vegetables are tender. Add spring onion and serve on a plate.

Tom Yum Kung – Hot and Sour Soup with Prawns

RECIPE: Tom Yum Kung – Hot and Sour Soup with Prawns

Ingredients
100 Ml prawn stock
½ red onion
1 lemongrass
¼ onion
3 slices galangal
100gr medium sized prawns, peeled and deveined
1 tomato sliced in 8 pieces
1 tablespoon fish sauce
2 straw mushrooms or any type of mushroom trim the best off and cut in to quarters
1 teaspoons sugar
1 pinch salt
1 teaspoon chili oil
1 fresh chili
1 teaspoon lime juice
1 coriander
1 spring onion
2 kaffir lime leaf (shredded, without vein)

Preparation
Heat up the prawn stock and add the red onion, lemongrass, onion and galangal until boiling. Cook for a few minutes. Add chili oil, tomatoes and straw mushrooms. Then add fish sauce, sugar and salt. Squeeze the lime into the soup, Add prawns and cook until slightly pink then add coriander and spring onion. Serve in a soup bowl and garnish with fresh coriander.

Pad Priew Whan – Sweet and Sour with Chicken or Fish

RECIPE: Pad Priew Whan – Sweet and Sour with Chicken or Fish

Ingredients
2 tablespoons soy oil
150gr fish or chicken
1 spring onion
1/2 spur chili
200gr pineapple, cubed, 1cm wide, 3cm long
100gr carrots, cubed
100gr cucumber,cubed
100gr tomatoes,cubed

Ingredients for the sauce
2 tablespoons tomato sauce
1/3 tablespoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon oyster sauce
1 pinch of salt

Preparation
Coat the fish or chicken in the corn flour, then deepfry in a soy oil until it turns golden-brown.

Panfry the garlic in soy oil. Then add the fruit and vegetables, keep stirring for a few minutes. Add the sauces and sugar. Add spring onion.

Place the fish on a plate and pour the vegetable mix on top. Serve with steamed rice.

Pad Krapow Gai – Chicken with Basil

RECIPE: Pad Krapow Gai – Chicken with Basil

Ingredients
2 tablespoons soy oil
¼ onion,sliced
2 cloves garlic,chopped
100gram large shrimp, peeled anddeveined
1 pinch salt
1 redspur chili deseeded and sliced
3 bird’s eye chili (depends on how spicy you want it to be)
20 Basil Leaf
½ teaspoon sugar
1 tablespoon water
1 tablespoon oystersauce
½ tablespoon light soysauce
½ tablespoon dark soysauce

Preparation
Heat cooking oil in a wok over high heat, and cook and stir garlic, onion until fragrant. Add the shrimp, cook until slightly pink. Add spur chilies, bird’s eye chili. Add salt , sugar, sauces and water. Panfry until vegetables are tender. Mix the basil in.

Chuchi Pla – Fish in Red Curry

RECIPE: Chuchi Pla – Fish in Red Curry

Ingredients
150g King Mackerel or Barracuda fish (filet)
2 tablespoons Southern red curry
1 tablespoon fish sauce
¼ teaspoon salt
1 teaspoon refined sugar
1/4 Red Spur Chili finely sliced (julienne) for garnishing
2 leaves kaffir lime, very finely sliced
150 ml coconut milk
1 tablespoon soy oil

Ingredients Red curry paste
6 seeds of black pepper
1 Dried red Spur Chili
1 stalk lemon grass (thick bottom, third only)
1 chalot
1 clove garlic
1 small slice of finger ginger
1 small slice of turmeric

Preparation of the curry paste

Finely chop the ingredients for the curry paste and put in the blender with a little bit of water.

Preparation
Heat up the oil, set the heat to medium flame and pan fry the curry paste. Add coconut milk and stir. Wait for it to start to simmer. Add sugar, fish sauce and salt, mix well. Add the fish. Stir on and off until the fish is cooked. Add half of the chili and kaffir lime leaves. Serve on a plate and garnish with kaffir lime leaves and red spur chili.

Pad Kiemao Kung – Drunken Prawns

RECIPE: Pad Kiemao Kung – Drunken Prawns

Ingredients
2 tablespoons soya oil
¼ onion,sliced
2 cloves garlic,chopped
2 Kaffir limeleaf
1 tablespoon sliced fresh finger gingerroot
100gram large shrimp, peeled and deveined
1 pinch salt
1 stalk green pepper (1 inch)
1 redspur chili deseeded and sliced
1 green spur chili deseeded and sliced
3 bird’s eye chili (depends on how spicy you want it to be)
20 Basil Leaves
3 tablespoons Thai beer
½ teaspoon sugar
1 tablespoon water
1 tablespoon oystersauce
½ tablespoon light soysauce
½ tablespoon dark soysauce

Preparation
Heat cooking oil in a wok over high heat, and cook and stir garlic, onion until fragrant. Add the shrimp, cook until slightly pink. Add spur chilies, fingerginger, bird’s eye chili, green pepper, kaffir lime leaf. Add salt , sugar and sauces, beer and water. Panfry until vegetables are tender. Mix the basil in.

Roti Kluay – Banana Roti

RECIPE: Roti Kluay – Banana Roti

Ingredients
1 kg wheat Flour /all-purpose flour
1 egg
1 tablespoon butter
1 tablespoon sugar
2 teaspoon Salt
600ml warm water
1 banana

Preparation
Pour flour into mixing bowl, add the egg and butter and mix. Then Mix salt and sugar into warm water until dissolved. Pour the water into the bowl. Knead the dough until it is adequately mixed.

Divide into equal portions. Use the dough to make thin pancakes, you can slap the dough against the table to get it into shape. Add slices of banana to the middle and fry the pancakes in soy or palm oil. Fold in the sides so the pancake becomes square.

Kaeng Kiew Wan Kung – Green Curry with Prawns

RECIPE: Kaeng Kiew Wan Kung – Green Curry

Ingredients
1 tablespoon soy cooking oil
100gr prawns
1 tablespoon fish sauce
1 teaspoon palm sugar
1 pinch salt
some Thai basil leaves
1 lime leaf
½ lime
2 small aubergines/eggplant
1/6 carrot
250ml coconut milk
3 tablespoons green curry paste

Ingredients Green curry paste
4 green chili
1 red chili
1 lemongrass
3 slices galangal
1 kafir lime zest
½ red onion
1 clove garlic
2 coriander root
1 pinch cumin seeds
6 peppercorn black pepper
1 block shrimppaste
3 Thai basil leaves

Preparation of curry paste
Mix the ingredients for the curry paste in a blender or use a mortar and pestle and add a bit of water.

Preparation of Green curry with Prawns
Panfry the curry paste in soy cooking oil. Add coconut milk. Add aubergine and carrots. Then add the prawns, fish sauce and palm sugar. When prawns are ready, add lime leaf and Thai basil.

Moo Takrai – Pork with lemongrass

RECIPE: Moo Takrai – Pork with Lemongrass

Ingredients
100 gr minced pork
1 clove garlic very finely chopped
1 st
1 stalk lemongrass very finely chopped
3 stalks lemongrass
1 stalk coriander sliced finely
1 kaffir lime leaf sliced very finely
1/4 teaspoon sugar
1/4 tablespoon salt
1/4 tablespoon pepper
1/2 tablespoon soy sauce
200gr tempura flour
1/4 egg
500ml cooking oil

Preparation
Mix the pork, garlic, finely chopped lemongrass, kaffir lime leaf, coriander, sugar, salt and pepper, soy sauce and tempura flour and egg into mixing bowl. Divide into 3 portions and wrap around the lemongrass stalks. Then deepfry and serve with sweet chili sauce.

Tom Kha Kai – Coconut Soup with Chicken

RECIPE: Tom Kha Kai – Coconut Soup with Chicken

Ingredients
125ml coconut milk
½ red onion
1 lemongrass
¼ onion
3 slices galangal
100gr chicken
1 tomato sliced in 8 pieces
1 tablespoon fish sauce
2 straw mushrooms
2 teaspoons sugar
1 pinch salt
½ lime
some coriander
some spring onion
2 big lime leaves (shredded, without vein)

Preparation
Warm up the coconut milk and add the red onion, lemongrass, onion and galangal. Add chicken, fish sauce, sugar and salt, tomato and straw mushrooms. Squeeze the lime into the soup, add coriander, spring onion and one bruised pepper. Let simmer.