Fish Fillets in Coconut Milk Recipe

                                                   Fish Fillets in Coconut Milk Recipe

Ingredients:

2 Long green chilies

2 Small red chilies

400 g Firm white fish fillets

2 stems Lemon grass (white part only)

2 Coriander roots, finely chopped

4 Kaffir lime leaves

2 cm Fresh ginger, grated

2 cloves Garlic, crushed

3 Spring onions (white part only) finely sliced

1 teaspoon Soft brown sugar

1 cup Coconut milk

1/2 cup Coconut cream

1 tablespoon Fish sauce

3 tablespoons Lime juice

Kaffir lime leaves, extra to garnish

Cooking Procedure:

*

Heat a wok until hot. Add the whole chilies and roast until just beginning to brown all over.
*

Remove the chilies, cool and slice.
*

Cut the fish into cubes. Bruise the lemon grass by crushing with the flat side of a knife.
*

Add the lemon grass, coriander roots, lime leaves, ginger, garlic, spring onion, sugar and coconut milk to the wok.
*

Bring to the boil, then simmer for 2 minutes.
*

Add the fish pieces and simmer gently for 3 minutes, or until the fish is tender.
*

Stir in the coconut cream.
*

Stir through the chopped green chili, fish sauce, lime juice and salt to taste.
*

Remove the lemon grass and whole chilies to serve.

Cucumber Salad Recipe (Yam Tang Kwa)

                                                        Cucumber Salad (Yam Tang Kwa)
                                                         

Ingredients:

2 green cucumbers
1 small onion
2 tablespoons dried prawn powder
1 or 2 fresh red chilies, seeded and chopped
2 tablespoons fish sauce
Lemon juice to taste

Cooking Procedure:

Peel, seed and coarsely grate the cucumbers. Peel and grate the onion. Mix all ingredients together and serve.

Chili Fried Rice Recipe (Khao Phat Prik)

                                                    Chili Fried Rice  (Khao Phat Prik)
                                     

Ingredients:

4 cups cold steamed rice

3 tablespoons peanut oil

1 large onion, finely chopped

1 fresh red chili and 1 fresh green chili, seeded and sliced

1 tablespoon red curry paste

1 pork chop, finely diced

500 g (1 lb) raw prawns, shelled and de-veined

2 eggs, beaten

Pepper and salt to taste

3 tablespoons fish sauce or light soy sauce

1 cup chopped spring onions including green tops

1/2 cup chopped fresh coriander leaves

Chili flowers for garnish

Cooking Procedure:

   Cook rice by steaming method. Allow to cool. Heat oil in wok and fry onion and sliced chilies until soft. Add the curry paste and fry until the oil separates from the mixture. Add pork and fry until cooked, then add prawns (chopped into pieces if they are large). Fry for a minute or two longer, until prawns turn pink, then add rice and toss thoroughly until coated with the curry mixture and heated through. Push rice to side of wok and pour the beaten eggs, seasoned with salt and pepper, into the center. Stir until eggs start to set, then mix through the rice, tossing on high heat until eggs are cooked. Sprinkle fish sauce evenly over the rice and mix well, then remove from heat. Stir the spring onions through. Garnish with coriander leaves and chili flowers and serve.Serves 4.

Braised Beef with Spinach and Leeks Recipe

                                                 Braised Beef with Spinach and Leeks

Ingredients:

400 g Beef fillet

2 tablespoons Light soy sauce

2 tablespoons Fish sauce

3 tablespoons Oil

4 Coriander roots, chopped finely

1/4 cup Fresh coriander leaves and stems, chopped

2 teaspoons Black peppercorns, cracked

2 cloves Garlic, crushed

1 tablespoon Soft brown sugar

1/2 cup Water

1 Leek, sliced

20 Spinach leaves, stalks removed

1/4 cup Lime juice

Cooking Procedure:

*

Slice the beef into 2.5cm thick steaks.
*

Place the soy sauce, fish sauce, 1 tablespoon oil, coriander, peppercorns, garlic and sugar in a food processor and process until smooth.
*

Pour the marinade over the beef, cover and refrigerate for at least 2 hours, or overnight.
*

Drain the beef, reserving the marinade.
*

Heat 1 tablespoon oil in a wok or large frying pan.
*

Add the steaks and brown well on each side.
*

Add the marinade and water, reduce the heat and simmer for 8 minutes.
*

Remove the meat and keep warm.
*

Simmer the sauce for 10 minutes, set aside.
*

Slice the beef into bite-sized pieces.
*

Heat the remaining oil in a wok, add the leek and stir-fry for 2 minutes over medium heat.
*

Add the spinach and cook for 30 seconds.
*

Arrange the leek and spinach on a serving plate with the meat.
*

Pour the sauce over the meat and drizzle over t he lime juice.
*

Serve garnished with chili slices, if you wish.

Deep Fried Chicken with Yellow Bean Sauce Recipe (Kai Tod Taucheo)

                                          Deep Fried Chicken with Yellow Bean Sauce Recipe

                                                                (Kai Tod Taucheo)

Ingredients:

1 large chicken breast
1 tablespoon egg white
2 teaspoons water chestnut flour or cornflour
Oil for deep frying
1 tablespoon lard
1 tablespoon yellow bean paste
1 teaspoon sugar
2 tablespoons Chinese wine or sherry
1/2 teaspoon sesame oil

Cooking Procedure:

Skin and bone the chicken breast and cut flesh into small dice. Slightly beat the egg white and mix into chicken meat together with water chestnut flour. Heat oil and deep fry chicken, a few pieces at a time, for a few seconds, until color changes. Drain on absorbent paper.

Heat lard, add bean paste and fry for a few seconds. Add sugar, wine or sherry and sesame oil and mix well, then add chicken and heat through. Serve immediately with white rice.

Fried Fish with Tamarind Recipe (Pla Tod)

                                                 Fried Fish with Tamarind Recipe

                                                            (Pla Tod)

Ingredients:

1 whole fish, about 1 kg (2 lb)
Lard for frying
3 cloves garlic, crushed
3 tablespoons soy sauce
1 tablespoon palm sugar or substitute
2 tablespoons fish sauce
4 tablespoons tamarind liquid
1 tablespoon finely shredded fresh ginger
3 spring onions, cut into bite-size pieces
3 tablespoons chopped fresh coriander leaves
3 fresh red chilies, sliced

Cooking Procedure:

Buy fish cleaned and scaled, complete with head. Trim fins and tail, wipe out cavity with kitchen paper dipped in salt, wash and dry well. Fry the fish in hot lard until brown on both sides, but do not over-cook. Drain on absorbent paper, cover fish with foil and keep warm.

Pour off all but a tablespoon of the lard and on low heat fry the garlic until starting to brown. Immediately add the soy sauce, sugar, fish sauce and tamarind liquid and bring to the boil. Add ginger and spring onions and cook for 1 minute. Spoon the sauce over the fish and serve garnished with coriander leaves and chilies, as an accompaniment to white rice. Serves 4-6

Fried Eggs Stuffed with Pork and Seafood Recipe (Kai Kwam)

                                         Fried Eggs Stuffed with Pork and Seafood Recipe

                                                                (Kai Kwam)

Ingredients:

4 large eggs
1/2 cup chopped raw prawns
1/2 cup cooked crab meat
1/2 cup chopped cooked pork
1 teaspoon chopped fresh coriander leaves
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon fish sauce
1-2 tablespoons thick coconut milk

Batter:

1/2 cup plain flour
1/2 cup tepid water
2 teaspoons oil
1/4 teaspoon salt

Cooking Procedure:

Put eggs in a pan of cold water and bring slowly to the boil, stirring frequently with a wooden spoon. and being careful not to crack the shells. Keep stirring until the eggs have been simmering for 3 minutes. This helps centre the yolks, leaving an even layer of white all around and making the eggs easy to fill. Simmer for 12 minutes or until hard boiled, then run cold water into the pan to cool the eggs quickly. Shell and cut in halves lengthways.

Scoop out the yolks into a medium-size bowl and mash thoroughly with a fork. Add prawns, crab meat and pork. coriander leaves, pepper, salt and fish sauce. Mix well, then add as much of the coconut milk as the mixture will take without getting too moist.

Divide the yolk mixture into 8 equal portions and fill the egg whites, shaping filling to a rounded shape so that it looks like a whole egg. Dip in hatter and fry in deep hot oil for 3 minutes or until golden brown. Keep filling downwards in the oil when frying. Drain on absorbent paper and serve warm or cold.

Batter: Mix together flour, water, oil and salt, beating with a wooden spoon until smooth.

Fried Crispy Chicken Recipe

                                                       Fried Crispy Chicken

Ingredients:

8 Chicken drumsticks

4 cloves Garlic, chopped

3 Coriander roots, finely chopped

2 teaspoons Ground turmeric

1 teaspoon Freshly ground pepper

1 teaspoon Salt

1 teaspoon Caster sugar

2 tablespoons Chili sauce

Oil for deep frying

Cooking Procedure:

*

Boil the chicken in water for 15 minutes or until cooked through. Cool.
*

Place the garlic, coriander root, turmeric, pepper, salt, sugar and chili sauce in a mortar and pestle or food processor and process into a smooth paste.
*

Brush over the chicken, cover and refrigerate for 30 minutes.
*

Heat the oil in a heavy-based pan, add the chicken and cook until dark brown, turning frequently.
*

Drain on paper towels.
*

Serve hot with chili sauce, if desired.

Fish in Red Sauce Recipe

                                              Fish in Red Sauce Recipe

Ingredients:

750 g (1½ lb) fish fillets
4 tablespoons oil
2 onions, finely chopped
4 ripe tomatoes, peeled and chopped
2 tablespoons vinegar
Salt and pepper
2 or 3 fresh chilies, seeded and chopped
3-4 tablespoons chopped fresh coriander leaves

Cooking Procedure:

Heat oil and fry onions over moderate heat until soft and golden brown. Add tomatoes, vinegar, salt and pepper to taste, and the chilies. Cover and simmer for 20 minutes or until tomatoes are pulpy and sauce thick. Add fish, cover and cook until fish is done. Serve hot, sprinkled with chopped coriander leaves.
Serves 4-6

Fat Horses Recipe

Somewhat reminiscent of a dim sum filling, but seasoned differently, this combination of pork, chicken, and crab meat is steamed in tiny cups instead of pastry. Sake or Chinese wine cups are a suitable size - or borrow the cups from a little girl 's tea set.

                                                 Fat Horses Recipe

Ingredients:

125 g (4 oz) pork, both lean and fat
125 g (4 oz) chicken meat without bones
125 g (4 oz) cooked crab meat
2 tablespoons chopped whole coriander plant, including roots
1/4 teaspoon ground black pepper
5 cloves garlic, crushed
1 tablespoon finely chopped spring onion
2 tablespoons fish sauce
2 tablespoons coconut cream
1/2 teaspoon palm sugar or substitute
1 large egg or 2 small eggs

Cooking Procedure:

Remove any bones and skin from the pork and chop very finely. Do the same with the chicken. Flake the crab, discarding any bony tissue, chop it finely and mix together all the meats with the coriander, pepper, garlic, spring onion, fish sauce, coconut cream and sugar.

Separate egg white from yolk, leaving the yolk in the egg shell. With a small spoon or end of a chopstick break up the yolk, add half of it to the white and beat until foamy. Add to pork mixture and mix well. Fill the tiny cups, pressing mixture down firmly, and brush over the top of each with the remaining egg yolk. Steam for 20 minutes. Allow to cool, then remove from cups.

Eggs in Tom Yam Soup Recipe

                                                Eggs in Tom Yam Soup Recipe

Ingredients:

6 Chili padi (bird's eye chili)

2 cloves Garlic

2 Shallots

2 tablespoons Cooking oil

2 stalks Lemon grass (white part), pound lightly

3 cups Water

1 cup Thick coconut milk

2 Tom Yam cubes

1 Anchovy cubes

2 tablespoons Lime juice

4 Hard-boiled eggs, halves

Limau purut leaves (Indonesian lime leaves)

Salt and pepper to taste

Pinch of salt

Cooking Procedure:

*

Pound the chili padi, garlic and shallots to a smooth paste.
*

Heat the oil in a deep pot.
*

Fry pounded ingredients and lemon grass until fragrant.
*

Add water and bring to the boil.
*

Add coconut milk, tom yam cubes, anchovy cubes and the limau purut leaves.
*

Allow the mixture to boil slightly.
*

Finally add salt, pepper, sugar and lime juice.
*

Place the hard-boiled eggs in a soup bowl.
*

Pour the hot soup over the boiled eggs and serve immediately.

Coconut and Palm Sugar Sweet Recipe

Use as a filling or topping for sweet coconut rice or simply serve with the rice

                                        Coconut and Palm Sugar Sweet Recipe

                                                         (Na Kachik)

Ingredients:

250 g (8 oz) freshly grated coconut or 1 cup desiccated coconut
1/2 cup crushed palm sugar or substitute 3 tablespoons water
Pinch of salt.

Cooking Procedure:

If using desiccated coconut, sprinkle over it quarter cup hot milk and mix lightly. Fresh grated coconut will not need this.

Put sugar and water into a small saucepan. If black sugar is used, add 2 tablespoons maple syrup, which makes the flavor resemble palm sugar. Stir over gentle heat until it forms a syrup. Add coconut and salt and stir until mixture thickens. If the Na Kachik is to be used as a filling it must be stiff enough to hold its shape in a spoon.

Chicken with Ginger Shreds Recipe (Kai Phat Khing)

                                             Chicken with Ginger Shreds Recipe (Kai Phat Khing)

Ingredients:

1 large chicken breast
cup dried wood fungus
2 tablespoons finely shredded fresh ginger 1 small onion, thinly sliced
1 tablespoon lard or oil
3 cloves garlic, finely chopped
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 tablespoon vinegar
1-2 teaspoons sugar
3 spring onions, finely chopped
2 tablespoons chopped, fresh, coriander leaves

Cooking Procedure:

Remove skin and bones from chicken breast and cut the meat into small dice. Soak wood fungus in hot water for 10 minutes, wash well, remove any gritty portions and cut into bite-size pieces. Soak ginger in lightly salted water for 10 minutes, then squeeze out moisture. This makes the ginger less pungent. (To shred ginger, thinly peel off brown skin, cut into very thin slices, then cut slices into long, thread-like strips.)
Heat lard or oil and on medium low heat fry the onion until soft and translucent, add garlic and stir until garlic starts to turn golden. Add chicken and ginger and stir fry until chicken changes color, then add the sauces, vinegar and sugar. When liquid boils reduce heat, cover and simmer 3 minutes. Do not overcook. Stir in spring onions and coriander leaves and serve immediately.
Serves 2 as a main dish, 4-5 with other dishes

Chicken with Coconut Milk and Laos Recipe

If you live in a country where you can get fresh laos (kha) and lemon grass by all means use them, substituting a knob of Laos sliced, and 2 stalks lemon grass, for the dried or powdered laos and the lemon rind.

                                              Chicken with Coconut Milk and Laos

Ingredients:

6 pieces dried Laos or 4 teaspoons Laos powder

1 roasting chicken, about 1.25 kg (2'/z lb)

2 1/2 cups thin coconut milk 1 cup thick coconut milk

1/2 teaspoon black pepper

2-3 fresh coriander roots, crushed

6 strips thinly peeled lemon rind

3 fresh green chilies

1 1/2 teaspoons salt

3 fresh leaves from lemon or other citrus tree

1 tablespoon fish sauce lemon juice to taste

3 tablespoons finely chopped fresh coriander leaves

Cooking Procedure:

Soak the dried laos in hot water for 30 minutes. Cut chicken into serving pieces and put into saucepan with thin coconut milk, laos, pepper, coriander roots, lemon rind, chilies (whole), salt and citrus leaves. Bring slowly to the boil and simmer, uncovered, until chicken is tender, stirring occasionally. Add thick coconut milk and stir constantly until it returns to the boil. Remove from heat and stir in the fish sauce and lemon juice. Serve in a deep dish or bowl with chopped coriander leaves on top. Accompany with white rice.Serves 5

Chicken and Galangal Soup Recipe (Tom Kha Gai)

Tom Kha Gai is the Thai name for this favorite soup found on the menu of most Thai restaurants.

                                            Chicken and Galangal Soup Recipe (Tom Kha Gai)

Ingredients:

1 Roasting chicken

10 slices Fresh, frozen, dried or brined galangal

400 ml Canned coconut milk

4 Coriander plants with roots

12 Black peppercorns, pounded

2 stems Lemon grass, thinly sliced

4 Fresh green chilies

1 teaspoon Salt or to taste

6 Fresh or frozen kaffir lime leaves

1 tablespoon Fish sauce

Lime juice to taste

Cooking Procedure:

*

Cut the chicken into joints, then chop the joints into small serving pieces.
*

If using dried galangal, soak it in hot water to cover for 30 minutes.
*

Put chicken and galangal into a saucepan.
*

Set aside half the can of coconut milk for adding later, and dilute the rest with water to make 750 ml thin coconut milk.
*

Add thin milk to the pan with the chicken, add the well-washed and crushed coriander roots, pepper, lemon grass, whole chilies, salt and lime leaves.
*

Bring to the boil over low heat.
*

Simmer, uncovered, until the chicken is tender.
*

Add the thick coconut milk, stirring constantly until heated through.
*

Remove from heat and stir in fish sauce and sufficient lime juice to give a piquant flavor.
*

Serve sprinkled with chopped coriander leaves and with steamed rice served separately.

Serves 6

Shrimp Paste Sambal Recipe (Kapi Pla)

                                          Shrimp Paste Sambal Recipe(Kapi Pla)

Ingredients:

3 tablespoons dried shrimp paste (kapi)
2 tablespoons finely chopped onion
1 tablespoon finely chopped garlic
2 tablespoons dried shrimp powder
1/4 cup lime or lemon juice
1 tablespoon palm sugar or substitute fish sauce to taste
1 teaspoon finely shredded lime or lemon rind
Chopped fresh red chilies to garnish

Cooking Procedure:

Form dried shrimp paste into a flat cake and wrap completely in foil. Roast under a hot griller for 4 or 5 minutes on each side. Allow to cool. In mortar and pestle pound the onion and garlic, the dried shrimp paste, prawn powder, and add lime juice gradually to work into a paste. Add sugar and fish sauce, mixing well. Press into a small bowl or form into a mound and garnish with shreds of citrus rind and chilies.

Pad Thai Recipe

Pad Thai

INGREDIENTS:

• 1 (8 ounce) package rice noodles
• 1 1/2 teaspoons vegetable oil
• 1 onion, diced
• 1 teaspoon minced garlic
• 12 medium fresh shrimp, peeled and deveined
• 1 tablespoon ketchup
• 1 tablespoon fish sauce
• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 2 eggs, lightly beaten
• 1/4 pound bean sprouts
• 1/2 cup unsalted dry-roasted peanuts, chopped
• 1/4 pound bean sprouts
• 1 lemon, sliced
• 1/2 cup chopped peanuts
• 1/4 cup coarsely chopped cilantro
• Ajinomoto Umami Super Seasoning

Cooking Procedure:

1. In a medium bowl, soak the noodles in cold water; drain. Cover; drain. Place in hot water. Drain.

2. Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Add Ajinomoto Umami Super Seasoning.

3. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.