Thai Sukijaki

Spices

Nam Kang Sai....น้ำแข็งใส

Thai Nam Kang Sai or Shaved Ice desserts are very popular in Thailand. The toppings are placed in a bowl with the ice shaved on top. The shaved ice vendor has coconut milk, a block of ice and a simple shaver, tins of condensed milk, as well as taro in black sticky rices, sweetened lotus root, young coconut, sticky rice triangles and other toppings.

Fried Tofu and Vegatable

Spring Roll's....ปอเปี๊ยะทอด

Family BBQ.....หมูกะทะ

Happy New Year 2009

Glutinous Rice Ball in Ginger Syrup Bua-Loy Nam-King

Glutinous Rice Ball in Ginger Syrup or Bua Loi Nam King is Chinese Vegetarian Dessert. This menu for vegetarian and most famous of China, it’s easy for cooking and delicious. And then use in period Kin Jay festival.

Merry xmas and Happy New Year

Dim Sum

Hainan Chicken Rice Khao Man Kai

Rice with roasted Pork

Duck Noodle Soup

Grilled Thai Beef

Larb Gai - Spicy Thai Chicken Salad

Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food.

There are variations of laab, duck laab, chicken laab. Some people like my sister love to include a few pieces of liver in laab.


Ingredients
1 lb boneless skinless chicken breast, minced in food processor (do not sub ground chicken, it is too fatty!)
1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
3 tablespoons chopped fresh cilantro
2 spring onions, chopped
2 tablespoons chopped shallots
3 tablespoons chopped mint leaves
1/2 teaspoon cayenne pepper
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chile paste
thinly sliced cabbage or lettuce, for serving
fresh cilantro stem, for garnish
Directions
Heat nonstick skillet over medium heat, no oil necessary.
Add chicken, stir until cooked through.
Remove from heat, drain excess liquid.
Add fish sauce and lime juice.
Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
Adjust seasoning to taste.
Serve immediately over lettuce leaves or thinly sliced cabbage.
Garnish with cilantro sprigs.

Beef Soup

Noodle Soup

Deep fried Shrimp Cake......Fried Cashew Nuts with dry Chili

Deep Fried Chicken with Thai Herbs

Drink's

Thai Coffee, "Oleang"


Dang Bireley's and Young Gangsters (Thai: 2499 อันธพาลครองเมือง or 2499 Antapan Krong Muang) is a 1997 crime drama film about young Thai gangsters in 1950s Thailand. Featuring John Woo-style heroic bloodshed, it was the debut film from director Nonzee Nimibutr and was the first screenplay by director and screenwriter Wisit Sasanatieng.

The 2499 in the Thai title refers to the year in the Buddhist calendar when the story starts, corresponding to the year 1956.

The main character takes his name from a soft drink factory next door to his home that produces Dang Bireley's soda. It was an actual soft-drink brand in Thailand. His friends gave him that name, as in "Hey, Dang Bireley's ..."

Morning Glory Vine in fried Garlic and Bean Sauce

Pork Satay with Peanut Gravy and slivers of red Onions,Cucumber,Chili

Deep Fried Fish (Giant Gourami)

Fried Srimps with Garlic and Pepper

Recipe: Sticky Rice

Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.

Recipe: Green Papaya Salad

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1 medium green papaya
4 garlic cloves
6 green Thai chilies
2 tomatoes, cut into wedges
1/2 cups chopped green beans, 1 inch pieces
2 tablespoons fish sauce
2 teaspoons palm sugar (or substitute regular sugar)
1/4 cups lime juice or tamarind juice
1/3 cups dried shrimps
1/4 cups peanuts

Roast the peanuts in a hot and dry frying pan until they get color.
use a pestle and mortar to chop the garlic and chilies and the dried shrimp, add the tomato, continue to chop. Add the lime juice, the fish sauce and the palm sugar. Shred the papaya pour the mixture in the mortal over the papaya and mix well and then add the roasted peanuts. Serve with sticky Rice

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Recipe: Coconut Ginger Chicken Soup

3 fl. oz. chicken stock
4 teaspoons galangal, sliced
4 teaspoons lemongrass, sliced
8 pieces kaffir lime leaves
1 cup chicken, sliced
7 fl. oz. coconut milk
1 cup sliced mushroom
4 tablespoons carrot
2 tablespoons fish sauce
1 teaspoon fresh chili
2 tablespoons fresh lime juice
2 teaspoons sugar
1 teaspoon fried chili
2 sprigs fresh cilantro

In a pot, bring stock to a boil.
Add galangal, lemongrass, kaffir lime and simmer for 1 minute.
Added chicken; stir until cooked.
Add coconut milk; bring to boil.
Add mushrooms, carrots, fish sauce, chili, lime, sugar.
Bring to a boil.
Garnish with fried chili and cilantro.

Recipe: Thai Soy Sauce Noodles

250 gr. of meat (beef, chicken, pork, or seafood)
250 gr. noodles of your choice (normally fresh rice noodles are used)
1 tablespoon fish sauce
1 tablespoon palm sugar (or substitute regular sugar)
1 tablespoon oyster sauce
3 tablespoons sweet dark soy sauce
1 cup broccoli cut

Ingredients for marinade the meat
1 egg
2-3 cloves of garlic, crushed
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon rice wine
1 tablespoon palm sugar
1 tablespoon sesame oil
1 teaspoon black pepper

Slice the meat into bite sized pieces then marinade it in recipe described above for 1 hour.
Prepare your noodles. If they are fresh, you do not need to do anything, but if you are using dry noodles, you will need to soak them in water for 15 or so minutes until they are soft.
You will need a medium to large sized skillet. Grease the skillet with the oil of your choice, and then cook the meat until it is almost done. Then add in the rest of the ingredients, and stir-fry for about 2 minutes.

Recipe: Spicy Thai Beef Salad

500 gr. beef sirloin, sliced
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 teaspoon pepper
1/4 cup onion sliced
1/4 cup tomato sliced
1/2 cup cucumber sliced
3 tablespoons red onions sliced 1-inch pieces
2 leaves torn lettuce

Dressing:
2 teaspoons green thai chili
4 teaspoons garlic minced
4 tablespoons fresh lime juice
4 teaspoons sugar
4 tablespoons fish sauce

In a bowl, mix together all dressing ingredients. Set aside.
Marinate beef with soy sauce, vegetable oil and pepper.
Grilled beef until cooked; slice into thin long strips.
In a large bowl, toss together beef strips with onion, tomatoes, cucumber, red onions and dressing.
Serve beef salad on top of lettuce leaves.

Pastes

Red Curry Paste
Red curry paste is the most common of all the curry pastes. It is used widely in many dishes that you are familiar with such as tod mun and satay. Red curry paste is a mixture of dry chili pepper, shallot, garlic, galangal, lemon grass, cilantro root, peppercorn, coriander, salt, shrimp paste and kaffir lime zest.
Green Curry Paste
Green curry paste has the exact ingredients as the red one with the exception of the dried chili pepper. Fresh green pepper is substituted.
Yellow Curry Paste
Yellow curry comes from Southern Thailand and is similar to red or green curry, but it is made with yellow peppers and turmeric.

Recipe: Masaman Curry

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2 tablespoons sugar
1/2 tablespoon salt
1 cup potato
1 tablespoon masaman curry paste
1/2 cup coconut milk
1/2 lb beef
1 tablespoon tamarind
1 cinnamon stick
1/4 cup cashew
2 pinches cardamom
2 leaves bay leaf
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Peel and cut up potatoes into big chunks, 1" x 1" x 1". Cut up beef and onion into the same size. You can substitute chicken or lamb for beef, if you like. Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking. When you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. Add half a cup of water or enough cover all the meat. Add the rest of the ingredients, except for potatoes, onion and cashew. Stew for 1/2 hour or until beef is getting tender. Add potatoes, onion and cashews. Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.

Herbs and Spices

Lemongrass
A popular flavoring, only the tender middle of lemongrass stalks should be used. It is a main ingredient for favorite Tom yum soup.
Thai sweet Basil
Thai sweet basil is the most common. This has purplish stems, green leaves and an aniseed aroma and flavour. It is aromatic and is used in curries, soups and stir-fries, as well as sometimes being served as an accompaniment to “Nam Prik”.
Holy Basil
Is either red or green with slightly pointed, variegated leaves, Holy basil is used in stir-fries and fish dishes.
Galangal
A rhizome with a hot peppery flavor. Young pale galangal can be eaten in pieces; older redder pieces are best used in curry pastes.
Turmeric
A rhizome like ginger and galangal. In Thailand turmeric comes in white and yellow varieties. The yellow type is often referred to as red and is used fresh in curry pastes. Dried, it adds a yellow colour to curries, particularly Northern “khao sawy”. The white type is often eaten raw as a vegetable accompaniment to “nam prik”.
Cilantro
We can use every part of the plant: the stems are used for flavoring; the leaves in stir-fries, soups and noodle dishes; and as a garnish, the seeds for spice paste and the roots are used, too.
Mint
Mint has been used in many Thai dishes especially salad (Yum) such as Beef salad (Yum nua), Chicken salad (Larb gai) because it has a fresh and aroma.
Garlic
Crushed garlic, cilantro root and pepper is the foundation of many dishes in Thailand even the dipping sauce. It is an essential ingredient in the famous Thai curry pastes, also.
Ginger
A rhizome of a tropical plant which is sold in “hands". Fresh young ginger should have a smooth, pinkish beige skin and be firm and juicy. As it ages, the skin toughens and the flesh becomes more fibrous. Avoid old ginger which is wrinkled as it will be tough.
Kaffir Lime Leaves
This kaffir lime leaves are synonymous with Thai cooking, the leaves are torn or finely shredded and used in soups, especially Tom yum soups and Panang curry.

Curry Powder

Usually bough ready made in Thailand as it is not widely used except in a few stir-fries, marinades, sauces ,curry puffs, and yellow curry.

Coriander Seeds

The round seeds of the coriander plant have a spicy aroma and are used in some curry pastes, especially those that are Indian style.

Cardamom

A round white variety of cardamom is used in Indian or Muslim-influenced curries such as massaman.

Cumin Seeds

These have a peppery, slightly bitter flavor and are used in some curry pastes, available whole or ground.

Chinese Keys

A rhizome with skinny fingers that hang down like a bunch of keys. Has a peppery flavor which normally used in a red curry or stir-fried catfish with red curry paste (pad ped pla duk).

Recipe: Pad Thai

1 pack dried rice stick noodles or "sen lek"
1/2 cup dried shrimp
1/2 cup baked tofu cut into small strips
1/2 cup ground peanut

1 cup fresh beansprouts
1/2 cup chives cut into 1 inch pieces
1 pound chicken meat cut into small bite-sized pieces
6 eggs
2 teaspoons pepper powder
1/2 cup fish sauce
1/2 cup soy sauce
1/4 cup sugar
1/4 cup vegetable oil
2 tablespoons smashed garlic
2 tablespoons smashed onion
1/2 cup of water
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Soak the rice stick noodles in tepid water for roughly 15 minutes. Then cut the noodles into 4-inch pieces. Strain the noodles, then set them aside.
Using a large skillet (preferably a wok) heat the vegetable oil and add in the garlic, onion and tofu.
After stirring for 2 minutes, add in the dry shrimp, and stir. Then, one at a time add in the peanuts, fish sauce, soy sauce, sugar, pepper and chicken, stirring the mixture the entire time.
Add the eggs and continue to stir the mixture. Then add in 1/2 cup of water.
Add the noodles, and be sure to stir! The noodles tend to burn if not continuously stirred.
Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce (salty), sugar (sweet), or soy sauce (salty). Here is where a matter of preference comes into play.
The final step is to add in the bean sprouts and chives, just before turning off the burner.
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Pad Thai is normally garnished with a heaping portion of uncooked beansprouts on the side as well as a sprig of cilantro on top.

Recipe: Panang Curry

2 pounds meat (beef, chicken or pork)
1 can coconut milk
8 oz panang curry paste
2 tablespoons fish sauce
2 tablespoons kafir lime leaves (cut into shreds)
2 red bell pepper cut in 8 wedges

1/2 cup basil leaves
2 tablespoons sugar
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Cut your meat into bite sized cubes. Using a medium to large skillet, pan fry the meat until it is almost done, then remove it and set it aside.
Using medium heat, add in four tablespoons of coconut milk, and let it come to a boil.
Add in 2-3 tablespoons of curry paste.
Put the meat back in, and stir until the meat is thoroughly cooked.
Add in half of the remainder of coconut milk. Keep stirring.
Add the fish sauce and the sugar.
Add in the rest of the coconut milk.
When the coconut milk thickens, add in the basil leaves, red bell pepper and lime leaves.
Give it a taste. You may need to add in more fish sauce or sugar depending on your preference.

Recipe: Tom Yum Goong

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves

1 piece fresh galangal or ginger, sliced
2 red chilies, sliced
2 tablespoons fish sauce
1 1/2 teaspoons sugar
1 can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped
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Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chilies. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink.
Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

Recipe: Green Curry

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1 inch strips

(You can change it to shrimp, beef or pork if you want)
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish

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Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
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Green Curry Paste
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh green chilis
2 shallots, coarsely chopped
4 garlic cloves, smashed
Small handful of fresh cilantro sprigs
2-inch piece galangal, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped
2 kaffir lime leaves, torn
2 teaspoons dried shrimp paste
1/2 cup water
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Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder. Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

Happy New Year 2007

Happy New Year 2007