Thai Recipes |

Traditional Southern Cousine. A sweet cooking class memory with my mom.

Over 30 years spending time cooking with my mom in our own community restaurant in my hometown. I have learned countless traditional southern dishes. Traditional Southern cousine is very unique in a test. Spicy and strong flavors are the definition of traditional cousine. Lot of pork, seafood and fresh vegetable from the wild. Because Southern region are surrounded by the sea and mountain.

My mom often teach me how to cook curry especially to make own curry paste. Traditional Southern curry paste is the combination of fresh or dry chilli, garlic, turmeric, dry pepper, galangal and lemongrass and the most important ingredient that u cannot forget is shrimp paste. We love it in our curry. At Khaolak Cooking Class by Pakinnaka Thai Cooking School it is my enjoyment to teach this traditional Southern dishes. The clients will learn how to make curry paste from scratch. They can cook with seafood meet even halal menu , vegan and vegetarian dishes can be arrange.

Kway Tiew Nahm Sai – Clear Noodle Soup

Ingredients for stock
400 gr chicken or pork bones
2 pieces medium sized radish, cut into chunks
½large onion
1 liter water
½ teaspoon salt
½ teaspoon white pepper

Ingredients for soup
100 g rice noodles
100 g thin sliced chicken
5 stalks morning glory
1 handful beansprouts
1 stalk Thai celery cut in 2 cm pieces
1 handful grated carrots
1 teaspoon crispy fried garlic
1 teaspoon soy sauce
1 pinch of salt
½ teaspoon sugar

Preparation of the stock
Take one liter of water and put on low flame, bring to boil and add chicken bones, garlic onion and pepper. Cook for half an hour.

Preparation of the soup
Take ¾ cup of the freshly made stock and put in a pot. Bring to boil and add the sliced chicken, stir while boiling and add all the vegetables. Add noodles and add soy sauce, sugar and salt, let simmer until noodles are cooked.

Kai Ho Bai Toei – Chicken wrapped with Pandanus

RECIPE: Kai Ho Bai Toei– Chicken wrapped with Pandanus

Ingredients

120 gr Chicken, cut in 2 cm cubes
¼ teaspoon refined sugar
2 cloves garlic
1 coriander root
10 black peppercorns
¼ teaspoon salt
1 tablespoon oyster sauce
½ tablespoon sesame oil
1 teaspoon sesame seeds
4 leaves pandanus

Preparation
Put the black peppercorns in a mortar and pestle and grind, add garlic, coriander root. Take the paste out and mix this with some salt, sugar, oyster sauce, sesame oil and sesame seeds. Use this mixture to marinate the chicken. Wrap the chicken in the pandanus leaves and steam for 10 minutes. Follow up by deepfrying them for 10 minutes.

Kao Niew Mamuang – Sticky Rice with Mango

RECIPE: Kao Niew Mamuang – Sticky Rice with Mango

Ingredients
100 gram Sticky rice (Soak over night or at least 4 hours before ) then steam for 20-30 mins.
1 tablespoons white sugar
1 pinch salt
30ml coconut cream
1 ripe mango peeled
1 tablespoon deep fried mung bean seeds

Preparation
Heat the coconut milk in a frying pan, medium heat.
Stir constantly and let the coconut milk simmer.
Add sugar and salt. Keep stirring. Add steamed sticky rice and keep stirring until it is nearly dry.
Place the sticky rice on to a plate. Pour hot coconut milk over the hot sticky rice. The sticky rice will absorb all coconut milk. The rice should be a little mushy. Serve warm on a platter with chilled mango topping with coconut and deep fried mung bean seeds.

Hor Mok Ma Prao Orn – Green Curry in Coconut

RECIPE: Hor Mok Ma Prao Orn – Green Curry in Coconut

Ingredients
1 green coconut
1 egg
1 tablespoon red curry paste
½ tablespoon fish sauce
½ tablespoon oyster Sauce
½ teaspoon refined sugar
150Ml coconut milk
100Gr seafood
¼ red spur chili
1 kaffir lime leave
5 leaves sweet basil
½ tablespoon soy oil

Ingredients for 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

Ingredients for garnishing
¼ red spur chili
1 kaffir lime leave
sweet basil

Preparation of 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. Add curry paste and stir until it starts to simmer. Add seafood and sugar, coconut milk, fish sauce, kaffir lime leaves and basil leaves , grated coconut and panfry until tender. Add everything in a green coconut and garnish with kaffir lime, red spur chili. Steam with steamer for 20 minutes.

Yum Sum O – Pomelo Salad

RECIPE: Yum Sum O – Pomelo Salad

Ingredients
1 Shallot
1 pinch of salt
1/2 teaspoon of roasted ground chili
1 tablespoon roasted coconut
1 teaspoon palm sugar or refined sugar
1/2 teaspoon chili oil
1 tablespoon lime juice
1 tablespoon fish sauce
1/4 pomelo
1 tablespoon peanut or cashew nut
3 boiled prawns

Preparation
Peel the pomelo and take it out of it’s skin. Finely chop the shallot. Mix salt, chili, roasted coconut, sugar, chili oil, lime juice and fish sauce together, this will be your salad dressing. Add pomelo, shallot and prawns to a bowl and mix with the salad dressing. Serve on a plate.

Yum Nua – Thai Beef Salad

RECIPE: Yum Nua – Thai Beef Salad

Ingredients
150Gr Thinly sliced grilled beef
1 stalk Lemongrass, thick bottom only, one third, outer layer removed, inner part sliced
½ onion thinly sliced
½ tomato thinly sliced
1 spring onion, cut one inch long
1 Thai celery, cut one inch long
15 leaves peppermint
3 chilies
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon refined sugar
1 pinch salt

Preparation
Mix fish sauce , lime juice and salt in a bowl. Add onion, tomatoes and grilled beef and mix together with peppermint, spring onion and celery. Garnish with peppermint.

Som Tam – Papaya Salad

RECIPE: Som Tam – Papaya Salad

Ingredients
1-2 cloves of garlic
1-2 Thai chillies (depending on how spicy you want it)
2 tablespoons shelled roasted peanuts
1 tablespoon fish sauce
1 tablespoon palm sugar (can also substitute brown sugar)
1 limes (1 Table Spoon)
1 tablespoon of dried shrimp (optional)
1 – 2 small tomatoes (the som tam tomatoes in Thailand are different from regular tomatoes – they are known as sida tomatoes or you can use regular tomatoes that available in your country)
big handful of green papaya (Grated)
20 gr Carrots (Grated)

For Garnishing
Long-beans or green beans
Green cabbage
Thai sweet basil

Preparation
After washing the green papaya, peel off the skin using a carrot peeler (or a knife will do as well). You can then either use a cheese grater to shave the papaya, or you can do it the traditional way and hack at the papaya with your knife until there are numerous vertical cuts, then shave off the top layer into thin slivers, and repeat. I like the traditional method as you get bigger, un-even, pieces of green papaya. Cut enough green papaya to have a worth for this recipe.
Add 1 clove of peeled garlic and 1-3 chillies to the mortar. Pound them for a few seconds until the garlic is crushed and chilies are reduced to small bits.
Add 1 tablespoon of palm sugar, 1 tablespoon of fish sauce, and then squeeze the juice from 3/4 lime into the mortar. You can always start with less seasoning and add more to your liking.
Mix and pound the dressing, making sure the palm sugar gets fully dissolved into the liquid.
Add about 1 tablespoon of roasted peanuts (no need to measure, just grab some with your hand), 1 tablespoon of dried shrimp, and then roughly slice in the tomatoes into the mortar.
Pound the mixture for about 30 seconds, lightly breaking up the tomatoes, shrimp, and peanuts. No need to pound too hard.
Last step is to toss in a big handful of the green papaya shavings. Mix it all together, doing a combination of using just a spoon and pounding lightly, but no need to pound hard. Make sure the dressing is coating all the green papaya and that the salad is evenly mixed through and through.

Khanom Khrok – Coconut-rice Pancakes

RECIPE: Khanom Khrok – Coconut-rice Pancakes

Ingredients
300gr rice grain (soak overnight) or ready-made ricefllour
100gr coconut cream
½ teaspoon salt
2 teaspoons sugar

Preparation
Ground the rice with a mortar and pestle (or use ready made rice flour for pancakes)
Mix rice flour with coconut cream, salt and sweet corn.
Heat up special pancake pan.
Drop some cooking oil on special pancake pan to make removal of pancakes easier.
Pour rice flour which is mixed with coconut milk ,salt and sweet corn inside the special pancake pan. Do not fill until full.then add coconutcream on top. Leave for a minute to simmer and take out when boiling. Join the halves together to make little balls. Serve in a banana leaf container. Eat with sugar for dipping.

Pad See Ew – Stir Fried Noodles with Soy Sauce

RECIPE: Pad See Ew – Stir Fried Noodles with Soy Sauce

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 the oil in a wok, add the garlic, panfry until fragrant then add the pork or chicken. Cook until the chicken is tender.Add the egg, but don’t scramble it. Add the vegetables, cook until tender. Add noodles and panfry with the sauce, salt and sugar. Make sure the ingredients mix well and everything gets a nice color. Add the pepper.