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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.

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.

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.