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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.

Kao Pad – Fried Rice with Pork or Chicken

RECIPE: Kao Pad – Fried Rice with Pork or Chicken

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.

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.