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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.

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.

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.

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.

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 Massaman – Massaman Curry

RECIPE: Kaeng Massaman – Massaman Curry

Ingredients
100gr chicken or beef
½ cup potatoes cut into squares (previously boiled in water)
1/4 onion cut into 4 equal pieces
2 tablespoons massaman curry paste
200ml coconut milk
3 cardamoms
1 tablespoon fish sauce
½ tablespoon palm sugar
1 tablespoon tamarind paste
½ cup peanuts
1 stick of cinnamon

Ingredients Massaman curry paste
1 big dried red spur chilly and soak in water about 30 minutes
1 clove garlic, sliced
1 shallot sliced
1 lemongrass, thick bottom third only, outer layers removed, inner part finely sliced.
3 slices galangal, sliced finely
1 teaspoon kaffir lime rind, finely sliced (take out stem)
1 coriander root, finely sliced
1/4 teaspoon salt
1 teaspoon coriander seeds
1/4 teaspoon cumin seeds
5 peppercorns black pepper
1 star anise

Preparation of curry paste
Dryfry the dried spur chili, garlic, shallot, lemongrass, galangal and cardamon in a wok without oil. Afterward put ingredients in a blender and blend to a paste.

Preparation of massaman curry
Heat oil in wok, panfry the curry paste and add coconut milk. Then add onion and keep stirring to prevent burning. Add the chicken, add potatoes, sauce, salt and sugar,. Let it simmer and reduce the sauce. Lastly add the kaffir lime and cinnamon stick.

Por Pieer Tod – Thai Spring Rolls with Sweet Chili Sauce

RECIPE: Por Pieer Tod – Spring Rolls

Ingredients for the filling
30 gr clear glass noodles
3/4 tablespoon soy sauce
½ teaspoon white sugar
1 pinch salt
¼ teaspoon pepper
1 cup shredded carrots
40 gr shredded cabbage
40 gr radish
6 cups vegetable oil for deep frying
4 sheets spring roll pastry

Preparation
Mix noodles, vegetables, sauce, sugar and salt in mixing bowl. Divide into 4 portions. Wrap the portions inside the pastry sheets and deepfry them until golden brown. Cut and serve with sweet chili sauce.

Kaeng Paneng – Paneng Curry with Chicken

RECIPE: Kaeng Paneng – Paneng Curry with Chicken

Ingredients
1 tablespoon soy cooking oil
100 gr chicken
1 tablespoon fish sauce
1 teaspoon palm sugar
1 chili and kafir lime leaf sliced in thin strips (julienne)
250 ml coconut milk
2 tablespoons paneng curry paste

Ingredients paneng curry paste
1 dry chili
1 small Thai chili
3 slices galangal
½ red onion
1 clove of garlic
1 kafir zest
1 lemongrass
6 corns pepper
1 pinch cumin seeds
7 coriander seeds

Preparation
Mix the ingredients for the curry paste in a blender or use a mortar and pestle and add a bit of water.
Panfry the curry paste in soy cooking oil. Add coconut milk. When boiling, add fish sauce and palm sugar. Add the thinly sliced chicken and let it simmer. Reduce the curry and add the sliced kafir lime leaves and chili for decoration.