KHAI YAD SAI(the stuffed omelette is,Thai food)

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will advise about food Thai formula again type for example , KHAI YAD SAI(the stuffed omelette is,Thai food)
         the stuffed omelette is dish food please of a Thai comes to since , ancient by have cooking process as followst the ingredients approximately for eat 2 persons
1. minced 60 gram porks
2. the shrimp chops 40 a gram
3. 2-3 petal tiny petal garlics
4. carrot is 1 head
5. tomato 1 child
6. 1/4 sweet green child chili
7. onion is 1/2 head
8.tomato sauces2 tale spoon
9.fish sauce is 1 tablespoon
10. oil shellfish 1 tablespoon
11.pepper is powdery
12.oil is vegetable
13.yellows reddish 1
The way does
1. the garlic peels to penetrate or , chop circumspect [ powdery ] slice chili sweet onion carrot and a tomato are very small dice take to keep
2. the frying pan puts on the stove middle add vegetable oil down goes to enough [ when ] hot oil adds the garlic fries enough [ when ] kiss to lead a pig down cooks enough [ when ] a pig changes color to add the shrimp chops down go to stir please , add the vegetables which slice to keep down go to stir blend
3. add tomato fish sauce oil shellfish sauce and the pepper taste to follow like to stir sporadically about 4-5 minute enough [ when ] tender good tomato , slash add a cup stops before
4. lead an egg has come to beat enough [ when ] blend then lead the frying pan again puts on the stove middle rather young rub vegetable bright oil gives throughout frying enough [ when ] hot pan , add an egg down go to is slant [ lean ] the frying pan whirls to go to poor continually an egg is bright full frying enough [ when ] egg cooked pan and the edge begin to fly depart the frying pan , stuff at cook reserve down go to four both of side egg meets fetch to add a dish eats immediately
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KAO PAD NHAM( fried rice the pork, shredded and salted, bound tightly with banana leaves and eaten slightly fermented ,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will have advised food Thai formula again gively you tries to cook eat is KAO PAD NHAM( fried rice the pork, shredded and salted, bound tightly with banana leaves and eaten slightly fermented ,Thai food )
The compound
the pork, shredded and salted, bound tightly with banana leaves, and eaten slightly fermented slices to are dice must not tiny because , the time will cook pulpy
a tomato
broccoli , slice very small square
onion
1 egg
the pepper
the sauce flavors
vegetables note adds otherly can enhance as you like it
The way does
cook big onion kiss to add the pork, shredded and salted, bound tightly with banana leaves, and eaten slightly fermented down have gone to cook then add broccoli , down go to add sauce pepper has flavored a little add rice already adds an egg down goes to cook blend have a tast the taste has Look here! then cook as you like it fetch to add a deep dish
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KANG HO( the typical Thai dish is yes ,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , for today we will lead you goes to know with Thai North popular food again bely KANG HO( the typical Thai dish is yes ,Thai food )
The ingredients
streaky100 gram chicken 100 gram porks
eggplant fragile eggplant 1/2 vacately a cup
1 long child cowpea sheath 6 eggplants
the gourd plucks young 2 a cup
the peppermint plucks to are 1/4 a cup
bamboo sour 300 gram shoots
the parsley slices 1/4 rough a cup
the 1 leek parsley slices rough vacately
noodles made of green grams soaks the water cuts 1/2 short a cup
1/4 sweet branch oil  1 cup basil
5 chilis dry ingredientses soak
lane 2 tablespoon garlics
3 lane tablespoon shallots
the lemongrass slices 2 tablespoon fibers
2 powdery teaspoon salts
the 1 shrimp teaspoon paste
pound all ingredients altogether is circumspect [ powdery ]
The way does
1. wash chicken pig slices the some washes cowpea eggplant fragile eggplant and long eggplant slice the cowpea are 1/2 inch slice long eggplant are 1/2 inch then , split eggplant fragile half splits four
2. add oil in the frying pan puts on the stove hotly add ingredients cooks kiss to add chicken pig cooks blend to add bamboo sour shoot uses young fire simmers for a moment add noodles made of green grams cooks blend
3. add fragile cowpea eggplant long eggplant eggplant simmers blend to add the gourd cooks to build [ wasp ] add leek parsley parsley cooks to give throughout
4. very add a dish sprinkles the peppermint lays the guinea-pepper fries the side eats with sweet cucumber basil slices to are spectacles
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KANG KAO WAN KAI NOR MAI SUB PLA ROD ( green chicken shoot pineapple curry , Thai food )

by pipat 
Hi! , the entourage is thai-food-online.blogspot.com , today we will lead you visits with Thai popular menu again bely KANG KAO WAN KAI NOR MAI SUB PLA ROD ( green chicken shoot pineapple curry , Thai food )
The ingredients
a domestic fowl chops enough [ when ] 300 gram words
100 pineapple gram shoots
the coconut abrades 500 a gram
1/2 chili green curry cup sauce
3 tablespoon fishsauce
1 cane tablespoon sugar
1 cup eggplant
kaffir , rip 2
2 goat green peppers and red slice to swerve
Ingredients
50 garden green fresh guinea-peppers
1 powdery teaspoon salt
sheep garlic is 4 head petals
the galingale slices to are circumspect [ powdery ] 1 the teaspoon
1 lane tablespoon lemongrass
the skin is kaffir , slice circumspect [ powdery ] 1 the teaspoon
the shallot slices 7 slice
an onion slices to are circumspect [ powdery ] 1 the tablespoon
parsley child roasts 1 the teaspoon
the cinnamon roasts 1/2 powdery the teaspoon
good the 1/2 banana teaspoon blossom
The way does
1. do chili typical Thai dish sauce by pound garden guinea-pepper and salt together until are circumspect [ powdery ] add galingale lemongrass skin garlic kaffir , pound build [ wasp ] until circumspect [ powdery ] blend good then add onion child parsley cinnamon good banana blossom shallot and the shrimp paste then until are circumspect [ powdery ] good
2. wash pineapple shoot slices to are the some adds a dish reserves
3. squeeze the coconut by add the water warms 1/2 a cup , squeeze give get 1/2 coconut cup cream , add the water warms 1-1/2 again a cup squeezes can give 2 coconut cup creams
4. simmer 1 coconut cup cream in the frying pan with middle until fire floats up during boiling to add chili typical Thai dish sauce which pounds down cook kiss and have it green waggle one's head then add a chicken cook enough [ when cooked ] while , cook quietly add coconut remainder until cream is finished flavor with the fish sauce , the sugar adds pineapple eggplant shoot when , pineapple cooked shoot follows with kaffir , goat red pepper adds coconut cream turns off the light
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Thai kind typical Thai dish food

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will lead you goes to know about Thai kind typical Thai dish all of Thailand food
                            The typical Thai dish means the way mixes many thing food s total up with the water s separate to are the curry and soup soup mostly must take , grant hot then will delicious add the water more than water curry about 3/4 the part of the meat such as 3 1 part water part meats , in this place meat means the ingredients that is animal meat and part curry vegetables still rupture can go to various kinds agains such as the typical Thai dish roast the sour soup made of tamarind paste , the curry etc.
                    1.The sour soup made of tamarind paste
                  the sour soup made of tamarind paste is the typical Thai dish which likes to eat in a family of a Thai has salty sour a little sweet use the vegetables which has to follow , the locality such the vegetables which likes to use the sour soup made of tamarind paste such as water mimosa cabbage bamboo shoot pickling Ipomoea etc. meat animal part that leads , come to apply to the sour soup made of tamarind paste has shrimp fresh water fish and brine shrimp sometimes also a shellfish replace sour soup made of tamarind paste shrimp are the typical Thai dish which flavor three soup taste that give , three delicious just enough both of taste smack will can difficult more than typical Thai kind other not sour until too dish or , salty go up infront or , have sweet lead , should cook give mellow both of three the taste such as sour soup made of tamarind water mimosa paste and snake-head sour soup made of tamarind paste fish with sour soup made of tamarind paste water melon young shrimp , sour soup made of tamarind vegetables paste totals up etc.
                      2.The typical Thai dish roasts
                   the typical Thai dish roasts to are the typical Thai dish at must use animal kind fish meat roasts the dried fish or , dried either...or... shrimp pounds to mix with , ingredients for make condensed fragrant soup persuades to eat the typical Thai dish will roast to don't add the spices will make to have the smell acridly the vegetables which at , like to add the typical Thai dish roasts such as pineapple fungi gourd typical Thai dish Ipomoea will roast to use the vegetables is a principle meat fish shrimp shellfish part is the components , the smack of the typical Thai dish roasts thoroughly go to have three the taste is kind of Thai salty dish but , the typical Thai dish roasts kind some has will two the taste is salty with sweet such as , the typical Thai dish roasts the fungi or , the typical Thai dish which have the character resembles the typical Thai dish roasts but , there is the smack goes out salty such as only typical Thai tree of the genus Cassia typical Thai dish forest kind dish differs , such as typical Thai forest fish fierce typical Thai dish forest meat typical Thai dish forest fish dish chops typical Thai forest chicken dish etc.
                         3. the curry
                      the curry is the typical Thai dish at must use animal meat in cooking is a principle have the vegetables is meat animal components that likes to bring assemble , for example , chicken shrimp fish part vegetables pork will use young eggplant cowpea bamboo shoot eggplant etc. decorates with goat color pepper , all crowd into the sweet basil flavors with the fish sauce gives the saltiness has the a little sugar because , the curry learns the news sweet from , coconut curry important cream which cooking chili sauce must cook suitablely pound chili sauce are circumspect [ powdery ] such as chicken pig shrimp curry , fish meat passes closely the green curry etc. the curry can distribute to is 2 a kind is the curry which doesn't add coconut cream calls that , typical Thai forest dish , and the curry which add coconut cream which , use dry chili has red call that , the curry is if , use fresh green chili calls that , the green curry
                        4.cook spicy , the dry curry
                      cook spicy , the dry curry is very food is in curry gang only has coconut cream or , the a little water more than assembling curry , kind this food does like , character curry has will the water like [ model ] , little or , dry flavor sweet salty a little , such as cook spicy a frog cooks spicy the fish passes closely to cook spicy wild part dry curry boar , there is the character is like meat animal curry that uses must simmer to give , be soft flavorring has salty sweet just enough decorate with goat fresh pepper crowds into the sweet basil
                        5.the spicy mixed vegetable soup
                      the spicy mixed vegetable soup is the typical Thai dish which composes chili vegetables meat aquatic animals typical Thai dish sauce and chili sauce spicy mixed vegetable soup seasoning will strange more , typical Thai kind other dish because , there is onion shrimp paste dried shrimp fish pepper roasts or , dried soup fish has condensed vegetables character which likes to add at , can tell the character that , be the spicy mixed vegetable soup is sweet fragrant basil is appetizing besides still have the vegetables such as the gourd , corn young edible inflorescence of a banana plant vegetables sweet pumpkin etc. animal meat for example , fresh chicken shrimp etc. flavor with the fish sauce or , salt
                         6.the spicy lemongrass soup
                       the spicy lemongrass soup is the food that composes animal meat is a principle have fresh water vegetables or , soup water flavors salty sour a little spicy , animal meat for example , fresh pig chicken fish shrimp etc. the vegetables at has can to tell the character that , be the spicy lemongrass soup is lemongrass crowds into the vegetables assembles , other for example , cabbage mushroom mushroom etc. flavor with lime water tamarind juice is wet spicy lemongrass soup fish can divide to is 2 a kind is the spicy lemongrass soup that doesn't add coconut cream such as spicy lemongrass shrimp spicy lemongrass soup head fish spicy lemongrass soup soup that adds coconut cream such as spicy lemongrass edible inflorescence of a banana plant soup
                          7. soup
                         soup is the food at will must eat hot then delicious and swallow easily to participate assemble of the water about 3/4 the part of the meat before cook soup must boil the bone do soup water have filtered then lead to go up put on the stove again then bring typical Thai time typical Thai dish dish must give , water just off the boil agitatedly add animal meat down goes to before then add vegetables vegetables which uses must choose that , ? cooked fast or , kind some must simmer long ago if , be the vegetables which must simmer tender until , add fully animal meat has such as mixture of vegetables deceit
soup tasteless deceit uses chicken bone pig bone pounds to follow brokenly soak cold keep about one hour add the water too much , add a little salt elevates to put on the stove young then poor soup instalment water puts something down to filter stop lead the bone that has boiled then add the water elevates to put on the stove add , white radish has been bitter to look boil make soup sweet water increasingly already brings to filter with white some cloth mixes with soup water for the first time , induce do tasteless soup
may enough [ when ] will know about Thai kind typical Thai dish food moderately
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KANG PHED PED YANG(duck galingale curry,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will lead you goes to school to know with the way cooks Thai again popular kind and can not difficult are KANG PHED PED YANG(duck galingale curry,Thai food )
The compound
1 duck roasts
200 gram tomatoes are
the coconut abrades 500 a gram
1 goat pepper slices askew
the sweet basil plucks to are 5 was a gram
kaffir rip 5
6 cane gram sugars
be sore 30 a gram
Ingredients compound
5 dry chilis
20 gram shallots
5 gram garlics
the galingale slices to are circumspect [ powdery ] 5 a gram
12 gram lemongrasses
the skin is kaffir4 a gram
8 parsley gram roots
5 parsley gram childs
5 gram fennels
5 gram peppers
3 powdery gram salts
3 shrimp gram pastes
The way does ingredients
pound all ingredients altogether is circumspect [ powdery ]
The way does
1.squeeze the coconut can give 3 coconut half cup thin end of coconut cream cup creams
2. remove duck bone roasts to go out slice is enough [ when ] 1x1 size inch foot word
3. simmer the thin end of coconut cream and neck wing joint until tender bone
4. wash a tomato cleanly
5. add coconut cream appeareds the frying pan puts on the stove float up during boiling to add ingredients cooks kiss to add duck meat down has cooked then fetch to add in duck pot that simmers to keep put on the stove moderate add kaffir
6. add sweet basil goat pepper tomato and is sore
7. flavor with fish sauce sugar
fully eat ? ? ( yes sir ) may not difficult too for a housekeeper who want food kind this formula
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TOM YUM PLANIN( spicy lemongrass fish sapphire soup ,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will lead you visits with the process in taste cooking is delicious of Thailand bely again TOM YUM PLANIN( spicy lemongrass fish sapphire soup ,Thai food )
Ingredients be like the spicy lemongrass soup thoroughly go to
fish sapphire meat
fresh fungi splits a half
a tomato
chili sauce burns for the spicy lemongrass soup
leek , parsley , kaffir lime leaf
the galingale slices spectacles
the lemongrass slices short
the clean water
the fish sauce
the lemon
fresh guinea-pepper
sheep shell shallot pounds brokenly
The way does
take water clean bottle puts on the stove , estimate give enough [ when ] water floods the fish , take the galingale , lemongrass , the chili burns down a person blend
enough [ when ] water just off the boil , add fish meat down boil for a moment , the fish will fast cooked , flavor , with the fish sauce , taste follow like , and follow with fresh fungi , stir blend
add kaffir lime leaf , tomato , already close the lid puts something down from a stove , ( , cooked tomato easily , close the lid momentarily , pulpy )
squeeze lime juice adds to appeared deep empty dish , if , like spicy pound fresh guinea-pepper follows to like down go to with , fetch the spicy lemongrass soup adds to follow down go to , a person is a little , scatter over with the leek , the parsley fully eat
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MOO SAM CHAND PAD PRIK KHING TOUR FUK YAO (streaky pork cooks ginger cowpea chili,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will take you comes to meet with Thai food again a kind is MOO SAM CHAND PAD PRIK KHING TOUR FUK YAO (streaky pork cooks ginger cowpea chili,Thai food )
The compound
150 streaky gram porks are
2 ginger tablespoon chilis
5-6 sheath cowpeas are
1/2-1 bucket teaspoon sugar
the 1-2 fish tablespoon sauce is
3 soup tablespoon waters
1-2 vegetable tablespoon oil is
kaffir , slice 1 fiber
Chili ginger compound
dry big sheep seed chili goes out to then until is soft 6-7
the galingale slices to are circumspect [ powdery ] 1 the teaspoon
1 lane tablespoon lemongrass
kaffir , slice be circumspect [ powdery ] 1
the skin is kaffir lime , slice circumspect [ powdery ] 1/2 the teaspoon
7-8 Thai petal garlics
5 lane head shallots
1 lane teaspoon ginger
the 1 shrimp teaspoon paste is
1/2 powdery teaspoon salt is
The way does ingredients
pound dry chili with salt together until is circumspect [ powdery ] add all remainder compound down goes to pound until altogether is circumspect [ powdery ] and blend good stop before
The way does to cook ginger chili
the cowpea slices askew streaky pork slices to are enough [ when ] frying pan preface puts on the stove to add vegetable oil down goes to enough [ when ] hot oil adds streaky pork down fries to are penniless and pretty color grade down a pig go to beside the frying pan bail out it go out are left stick the frying pan about 2 the tablespoon
add ginger chili which pound to keep down cook kiss add bucket fish sauce sugar and soup water cook then poor the sugar have dissolved then grade down a pig come to cook altogether add the cowpea cook 4-5 time taste to follow like to add kaffir , slice person fiber blend , turn off the light fully eat
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KANG SOM(the sour soup made of tamarind paste is,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blodspot.com , today we will tell about cooking formula again a kind is KANG SOM(the sour soup made of tamarind paste is,Thai food )
Chili typical Thai dish compound
- snake head fish meat boils 4 meat tablespoon sheeps
- 9 dry sheep chilis are
- 9 yellow chilis are
- 3 tablespoon shallots are
- 2 measuring cup garlics are
- 1 galingale tablespoon root
- 1 teaspoon salt is
- the 1 shrimp tablespoon paste is
pound the all compound are circumspect [ powdery ] softly already add the shrimp paste pounds blend then , add fish sheep meat down pound
Typical Thai dish compound
1 snake-head medium-size fish is
1/2 lime measuring cup juice is
4 tablespoon fishsauce are
1 bucket tablespoon sugar
water mimosa , cabbage , cowpea , radish , white lettuce is
The way does
add 5 clean cup waters in a pot leads typical Thai dish chili dissolves down go to enough [ when ] water just off the boil , add lime juice , fish sauce , bucket sugar , taste give get 3 spicy add snake-head enough [ when ] fish cooked fish softly already add all vegetables for a moment softly puts something down
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JEL BONG( JEL BONG , Thai food )

by pipat 
Hi! the entourage is thai-food-online.blogspot.com , today we will lead you visits with lay Thai northeast food again as is popular at most is JEL BONG( JEL BONG , Thai food )
The ingredients
                        (1)dry guinea-pepper scratches
                        (2)galangal3 bright spectacles is
                        (3)the 1 head lemongrass is (slice fiber )
                        (4)2 head garlics are ( petal sheep )
                        (5)onion1/2 , scratch ( peel go out )
                        (6)kaffir lime leaf5 ( slice fiber )
                        (7)2 shrimp vegetarian food [ J letter ] tablespoon pastes
                        (8)2 salted soya tablespoon beanses are
The way does
1. roast dry guinea-pepper with young poor chili fire has kissed then pound is circumspect [ powdery ] pound to follow with 2+3+4+5+6 number ingredientses s are circumspect [ powdery ] already homogeneously add 7+8+9 numbers s pound altogether are are finished taste spicy salty sour mellow nation keeps can keep many day , fluently the chili can put in both of the green vegetables and the vegetables steam to eat things to eat with sticky hot ricefollow Thai other menu done to a turn thai-food-online.blogspot.com

KARNG RANGE(the spicy mixed vegetable soup is , Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will come to meet with Thai menu again popular many kind s are KARNG RANGE(the spicy mixed vegetable soup is , Thai food )
The ingredients
-meat good pumpkin slices enough [ when ] 10-12 amount words
-gourd , an angle about 1 size just enough child peels to go out but , should not peel until smooth give left the shell keeps ? , for heal way food worth slices to are enough [ when ] word size about 12-15
-young corn slices to swerve 4 the sheath
-2 head galingales have pounded to are soft then slice are long about 1 inch
-10 top beautiful some top gourds pluck only for light
-3-4 sweet branch basils pluck only for or , light top is
-river shrimp or , 6-7 shrimps are
-soup water ( from rib pig deceit or chicken structure )4 the measuring cup is
-2 tablespoon fishsauce are
-if , like spicy enhance 5-6 fresh guinea-peppers again pound enough [ when broken ]
Chili typical Thai dish ingredients
1.  2 goat red peppers split to take a seed s go out
2.  4 galingales are head
3.  5 head medium-size head shallots
4.  12 peppers are white
5.  the shrimp paste burns enough [ when cooked ] 2 scratch a half
6.  2 dried shrimps scratch a half
The way does
lead chili typical Thai dish these ingredients pounds is circumspect [ powdery ] if , like to give condensed soup small again also fish meat will roast or , boil give cooked before all right already bring pound altogether with typical Thai dish chili leads soup water puts on the stove enough [ when ] is angry , add ingredients down go to , flavor with the fish sauce tastes can saltily and spicy enough [ when ] slightly soup are angry once more add kind cooked difficult vegetables down before such as the pumpkin , corn follows with the shrimp waits for sure until that , cooked vegetables Amen!s to add the gourd and the sweet basil are last list , stir blend , fetch eat while , delicious hot very
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TOM JEED SALINE(seaweed soup adds white lettuce , mushroom , and the bean curd ,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will lead you comes to know with Thai menu again bely TOM JEED SALINE(seaweed soup adds white lettuce , mushroom , and the bean curd ,Thai food )
gang menu , boil the vegetables , this highly popular menu for the life , because , it does easy , then , delicious soaked the neck
The compound
white lettuce is (be left from preceding menu )
dry mushroom is
the seaweed bakes dry
the radish slices to are bright spectacles
the bean curd is
The way does
open a stove , put on the stove last power , add the fresh water , enough [ when ] the hot water done to a turn , as a result add salt add the pepper , already follow with the radish which reserve , moderately
when -ing boil the water take the seaweed bakes dry go to soak reserve
don't forget take a mushroom soaks to wait for keep with
enough [ when ] the water that boil to keep is angry done to a turn , as a result , take white lettuce down go to , boil enough [ when ] white lettuce sees clear
then , add a mushroom down go to , boil poor a mushroom sees soft , appetizing
flavor as you like it
turn off the light , already add the seaweed down go to
fetch add a deep dish , fully eat
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KHAO PAD( fried rice is ,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today take a formula , KHAO PAD( fried rice is ,Thai food ) , come to deposit the fast food that do easily
Compound
- the dry-cookedrice boils dry
- an onion slices very small
- the garlic chops
- the butter is
- C Japan (Soy Sauce) 
- the sugar is
- the pepper is
- reddish yellow
- vegetable oil is
- the vegetables is other , follow like , such as , a carrot slices very small square or garden pea , etc.
The way does
1. stand the frying pan , add vegetable oil down go to a little , wait for poor hot good oil , give thin egg bamboo-stripes adds down go to before , already use the spade of frying pan beats an egg brokenly , fry poor cooked good egg , prevent beside , the frying pan is
2. add fuel down go to a little again , already follow with the garlic chops , onion , and other vegetables , follow like , cook blend , follow with the dry-cookedrice boils dry , that reserve , cook mix the all compound blend good , from that time add the butter down go to for add the fragrance goes up , flavor with C Japan , sugar , and the pepper , cook mix the all compound blend good , then lead go up hot , convenient for eat a pair and the food cook like [ model ] , the tape divides difficult or Japanese Steak
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KHAO MUN KAI(the rice steamed with chicken soup is,Thai food )

by pipat 
Hi! , the entourage is thai-food-online.blogspot.com , today we will advise cooking Thai formula again a kind for example , KHAO MUN KAI(the rice steamed with chicken soup is,Thai food )
The compound
1.milled rice 3 the part is
2.1 sticky part rice is
3.the garlic peels , chop rough
4.the ginger old 6-7 spectacles
5.soup chicken water
6.chicken oil , or , vegetable oil is
7.powdery salt is
8.the screw pine
the rice cooked with coconut milk is
The way does
1.mix sticky things to eat with rice substance rice together , induce wash 2-3 water somes cleanly , already add the colander are drained of water
2.stand the frying pan , add chicken oil down go to , enough [ when ] warm oil , add the garlic down go to fry
3.enough [ when ] fragrant garlic , (must not wait for yellow ) , as a result , add the ginger old at us has sliced spectacles already down goes to , fry total up with
4.adequate ginger smell , as a result , add rice has down to go to then bail out soup adds down go to little , estimate that , just enough be pleased , rice is
5.from that time cook drily but , must not very dry
6.fetch add a pot boils rice , add soup chicken water down go to , add a little salt , person , blend , then , don't forget , take the screw pine ties ,add down go to with , from that time , boil normally
TIP , soup chicken water that add later , add a little more while , boil rice usual , because , rice has cooked ? already
The way does rice steamed with chicken soup sauce
The compound
1.the ginger old chop to is circumspect [ powdery ]
2.the garlic chops to are circumspect [ powdery ]
3.the guinea-pepper chops to are circumspect [ powdery ]
4.parsley root , the parsley , chop be circumspect [ powdery ]
5.vinegar ferments
6.cane white sugar is
7.soup water
8.the salted soya beans is black , grind be circumspect [ powdery ]
9.C white
10.C black
Rice steamed with chicken soup sauce,The way do
mix everything altogether taste to follow like
soup water
The raw material
1.chicken root parsley structures , the parsley
2.powdery salt is
3.wax gourd , or , radish , or ,a cavilla fruit is
4.the screw pine
The way does soup water
1.wash chicken structure cleanly , gouge lungs gang , the entrails will to make to have the smell comes out all , already take 4-5 screw pines tie , stuff reach in the stomach , already add a bag , dip a refrigerator , abandon keep 1 return ( or do not dip abandon keep , do all right )
2.enough [ when ] the the next day , stand the water are angry , take the screw pine departs a chicken , enough [ when ] water just off the boil , lead a chicken down scald water pipe some , as a result , pour the waste water
3. stand the water will to use to boil soup water , enough [ when ] water just off the boil , add chicken structure down go to , follow with parsley root pounds , the parsley , salt , and the screw pine
4.enough [ when ] water just off the boil once more , add the radish or , the vegetables differs , that like down go to , use young fire , soup water will have clear , between this it waits for spoon at drifts waste water skin with
5.boil simmer go to continously , poor soup water tastes sweet , fragrant
from a chicken and the vegetables follow to want , small salty , also get
chicken , the raw material is
will use chicken , chicken is , a domestic fowl is , the capon is or , ordinary chicken all right
The way does chicken
there is 2 the way will to make cooked , be , steam with bo
The way boils , easiness , boil in soup boiler , enough [ when cooked ] , fetch go up stop , don't dip in soup water , awhile wet chicken
but , if , will use the way steams , as a result , steam as usual , if be a calf sticks the hip take time about 1/2 hour , but , if , be chicken , may about 1 hour
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HORMOK( the curried fish wrapped in banana leaves and steamed is,Thai food )

by pipat  
Hi! , the entourage is thai-food-online.blogspot.com , after , no meet 2 day , today we will lead you visits with Thai menu again bely HORMOK( the curried fish wrapped in banana leaves and steamed is,Thai food )
The ingredients
the pork is or , a chicken is or , 300 gram fish are
3 tablespoon fishsauce are
400 gram coconuts are
1 egg is
the sweet basil plucks 1 the handful
kaffir lime leaf2
the 1 parsley is
the 1 red chili is
Chili sauce ingredients
5 dry chilis are
armor-kaffir-lime-leaf , slice circumspect [ powdery ] 1 the teaspoon
parsley root slices to are circumspect [ powdery ] 2 the teaspoon
onion 7 the head
5 peppers are
3 head garlics are
1 teaspoon salt is
the galingale slices to are circumspect [ powdery ] 2 the tablespoon
the 1 shrimp teaspoon paste is
the lemongrass slices to are circumspect [ powdery ] 2 the tablespoon
The way does
1.pound chili sauce are circumspect [ powdery ]
2.wash the pork must not is circumspect [ powdery ] very , if , use a chicken slices to are the powder , if , use the fish slices the meat slices bright , ferment animal meat and the 1 fish tablespoon sauce
3.lead the coconut adds the 1/2 cup water , squeeze give get 1-1/2 a cup , time at 2 add the 1/2 cup water , squeeze give get 1/2 a cup
4. divide coconut cream time that 2 ..1-3/4 a cup , add 1 rice prince teaspoon powder , put on the stove enough [ when ] person is angry , put something down , keep drop infront
5. dissolve coconut remainder cream and chili remainder person sauce blend , add person pork next , add an egg , add the fish sauce , and coconut remainder cream until gradually is finished , add the sweet basil , parsley , kaffir lime leaf , a little person will together make to onion
6. add sweet remainder basil , support section buttocks , fetch the compound adds fullly 15 sections minute , put something down drop infront coconut cream , sprinkle the parsley , kaffir lime leaf , the chili is red , steam build [ wasp ] again 1 minute open nest lid arrives at to put something down fully eat
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YAM TALAY SORT PRIK(mix sauce chili sea ,Thai food )

by pipat 
Hi! , the entourage is thai-food-online.blogspot.com , for today we will lead you goes to know the way cooks seafood kind are YAM TALAY SORT PRIK(mix sauce chili sea ,Thai food )
The ingredients
horse crab sheep meat steams cooked
the shrimp scalds
the squid scalds
sweet chili slicesa tomato slices dice square
garden lane guinea-pepper
water ingredients mixes
lime juice
chili sauce
tomato sauce
the fish sauce is
The way does
add the shrimp scalds , the squid scalds , horse crab sheep meat steams cooked , follow with sweet chili onion and a tomato
cook sauce chili compound , tomato lane , lime juice , fish sauce , and the guinea-pepper
mix blend , fetch add altar dish with glass lettuce , sprinkle with the parsley
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MOOWAN(sweet pig is,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will come to cook a meal that do easy but , be popular bely again MOOWAN(sweet pig is,Thai food )
The ingredients
streaky pork is ( choose at red meat very much )500 , a gram is
2 teaspoon fishsauce are
5 kerosine can tablespoon sugars
1 tablespoon oil is
the garlic pounds 1 the head
3 head shallots are
2 powdery tablespoon salts are
The way does
wash streaky pork cleanly , slice enough [ when ] the word
stand the frying pan adds oil , already add the sugar , salt is powdery , garlic , shallot , fish sauce , add a pig
cook go to continually until lose a pig , and dry water , and lard departs a pig comes to ? is can use
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NAM-PRIK LONG RUEA (chili sauce embarks,Thai food )

by pipat
Hi! , meet with us thai-food-online.blogspot.com , again after , change New Year's Day of worldwide Chinese today us will advise cooking Thai trick where likes and seek can have difficult is NAM PRIK LONG RUEA (chili sauce embarks,Thai food )
The ingredients
the garlic peels 20 a gram
3 shrimp tablespoon pastes are
be sore slice 5 somes
2 lime tablespoon juices are
Guinea pepper or yellow chili slices 1-2 bright the tablespoon
the dried shrimp well pound to is circumspect [ powdery ] 1/2 a cup
4-5 kerosine can tablespoon sugars
oil for cook 1 the tablespoon
1/2 sweet cup pig is
1 egg is
catfish , a mattress round 1/2 a cup
The way does
1.pound the garlic , shrimp paste , be circumspect [ powdery ] , pound be circumspect [ powdery ] , add be sore , pound blend , add dented enough [ when ] broken chili , add the sugar
2.add oil in the frying pan , put on the stove , add chili sauce down cook , add the dried shrimp and sweet pig , cook blend , taste have 3 the taste
3.arrangement , bail out the chili adds a deep dish , mold very small egg scatters over , satirize with sweet pig , and catfish , rise , eat with raw vegetables , such as the cucumber , cabbage , cowpea is olive , all eggplant is
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KHAO PAD PRIK MOO( fried rice pig chili,Thai food )

by pipat 
Hi! the entourage is thai-food-online.blogspot.com , today we will take you goes to know with the way cooks at the name that , KHAO PAD PRIK MOO( fried rice pig chili,Thai food )
Ingredients
dry-cooked rice 3 is measuring cup
2 porks scratch
2 reddish yellows are
5 goat peppers are red
the garlic chops 3-4 the petal
spring onion , parsley , follow like
vegetable oil is a little
The way does
1.slice the pork is enough [ when ] goat pepper word slices askew spring onion , slice short the parsley plucks to are
2.stand the frying pan on moderate fire adds enough [ when ] hot oil adds the garlic chops down go to fry enough [ when ] redolence
3. , add a pig cooks enough [ when cooked ] add the goat pepper and thin egg bamboo-stripes add down go to a person blend
4. good add rice down cook altogether and add the fish sauce , sugar , the leek down go to , cook give throughout , turn off the light 5. fetch add a dish sprinkles the parsley eats hot with the vegetables close to follow to like
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KANG SOM MA LA KOR( , sour soup made of tamarind papaya paste,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will lead you visits with Thai popular food again a kind is KANG SOM MA LA KOR( , sour soup made of tamarind papaya paste,Thai food )
The ingredients
orange readymade ingredients ( or penetrate by oneself all right )
fresh shrimp as you like it
raw papaya likes [ model ] to do Somtum slices to follow like
kaffir , be fresh
tamarind water wets
the fish sauce is or , salt flavors
from that time , stand the water are angry add orange ingredients down goes to formula some , like to add fish cooked meat or , shrimp cooked meat penetrates down accompany ingredients before will seize the typical Thai dish like that , delicious get condensed alike soup
add the fish sauce or , water tamarind salt wets to taste done to a turn then , squeeze kaffir lime leaf , go to child half kaffir , will give special fragrance will may have a little bitter should be on the alert if , bitter , must decorate the taste well , add crystalline a little sugar
the smack done to a already turn , estimate that , very sour , middle salty , as a result , add the papaya down go to , if , the papaya rather cooked , ( , the meat goes out yellow orange slightly ) , as a result , don't simmer long ago will lost the frame , if , the papaya still green raw stay very , as a result , simmer 3-4 somes minute , if , like to be soft , simmer long more ago that
then , add the shrimp down go to the end , the back has added the shrimp already , liberate give angry 1 not exceed some minute , taste again now , will think at avant-garde that the taste will mellow go up , because , there is the papaya and the shrimp enter to help , now if , still like sour again , as a result , add tamarind water has little again to flavor with the fish sauce or , salt follows skillful , if , want bland soup go up , as a result , add piece gang flavors , vegetables taste or , fish taste
between wait for give the shrimp glows to are pink
typical Thai cooked dish done to a fully turn fetch to add a deep dish has prepared to eat already , ? will go to fry the omelet comes to eat with the sour soup made of tamarind paste , do not violate the rule
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TOM KHA KAI( spicy chicken-curry in coconut chicken milk,Thai food )

by pipat 
Hi! , today the way thai-food-online.blogspot.com , will take you visit with Thai menu again popular kind for example , TOM KHA KAI( spicy chicken-curry in coconut chicken milk,Thai food )
Compound
1-1/8 coconut measuring cup cream is
the coconut abrades 8 the measuring cup
the 1/2 measuring cup water is
3-3/4 thin end of coconut measuring cup creams are
the coconut abrades the remainder from coconut cream
3-1/2 measuring cup waters are
young galingale is (slice bright spectacles )4 , the tablespoon is
the lemongrass is (slice the size )10 The kaffir lime leaf , 5 young
Guinea pepper , fresh (enough [ when ] dented broken )1-1/2 , the teaspoon is (22-23)
the parsley is ( , for scatter over )20
21 child mushrooms are (1 , a child splits 3 )
5-1/2 tablespoon fishsauce are
4-3/4 lime tablespoon juices are
The way does
wash a chicken cleanly slice enough [ when ] the word stops
a mushroom edits the earth goes out all wash to slice 3 the section
squeeze the coconut can give 1-1/8 coconut measuring cup cream
3-3/4 thin end of coconut measuring cup creams are
wash the galingale cleanly peel to go out slice is bright spectacles
the lemongrass cuts the root goes out to pound enough [ when broken ] cut is long about 3 centimeter
kaffir lime leaf , rip in long rows middle go out then rip obstruct again ( divide 4 the part )
Guinea pepper , dented enough [ when ] broken dip in lime juice will to use to cook lest , the chili has a dark color doesn't be appetizing
lead the thin end of coconut cream adds a pot puts on the stove young must a person sporadically otherwise , coconut cream is will a child or , seclude , enough [ when ] angry add a chicken adds the lemongrass and the galingale are angry again add a mushroom
add the fish sauce tastes to give just enough salty enough [ when ] cooked chicken is soft good add kaffir lime leaf , decrease the fire adds coconut person cream blend to put something down flavor with lime juice guinea-pepper sprinkles with the parsley fully eats
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TOM YUM PRA CHON (spicy lemongrass snake-head fish soup,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will take many you s visit with the food that a person s may know or , ever hear for example , TOM YUM PRA CHON (spicy lemongrass snake-head fish soup,Thai food )
Ingredients
3 snake-head fish head heads , 3 coconut creams are measuring cup , kaffir lime leaf 2 , The , pound cut be , 3 galingales are spectacles , kaffir lime leaf 5 , The , 2 dry chilis burn , kiss burn 5 the head , the garlic burns 5 the head , 3 fishsauce are tablespoon , 3 lime juices are tablespoon , Guinea pepper 20 , The , leek parsley slices 1 the tablespoon
The way does
spicy lemongrass snake-head fish soup adds coconut cream , lead 3 snake-head fish head heads , abrade the scale of a fish all , split the head is the head vacates 4 , chop 2 cheeks sides beside go out , split middle the fish and the brain , cut bilateral eyes abandons , if , be the Dischidia rafflesiana , split the stomach irons the dirtiness departs the entrails , stomach , cut good abandon , wash cleanly , then air keep drily , lift a pot goes up to put on the stove , add 3 coconut measuring cup creams , add the lemongrass has pounded then cut to is , 3 galingales are spectacles , kaffir lime leaf 5 , pull the center goes out to pluck is 2 dry chilis burns to pluck is , kiss burn , the garlic burns to peel , slice be tiny , add in a pot , while , coconut cream is angry , add fish head , Dischidia rafflesiana , add the fish sauce , lime juice , enough [ when ] fish cooked head adds Guinea pepper20 , pound enough [ when broken ] , taste see follow like , add 1/2 coconut measuring cup cream , give coconut condensed cream , add parsley leek , if , do not add the chili , kiss , the garlic burns , as a result , add chili sauce burns 2 the tablespoon , if , do spicy lemongrass water clear soup , do not add coconut cream , if , will change the snake-head fish is a pig , meat , chicken , already add the vegetables , such as , lotus fungi , mushroom , cabbage , as a result , will get the spicy lemongrass soup again like
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CEE CRONG MOO SORT MA KWONG (pig sauce mango rib,Thai food )

by pipat 
Hi! , meet again with thai-food-online.blogspot.com , today we will meet with Thai menu that the name that , CEE CRONG MOO SORT MA KWONG (pig sauce mango rib,Thai food )
Compound
250 pig gram ribs
3 wheat tablespoon flours are
pepper root parsley garlic pounds altogether is circumspect [ powdery ] 1 the tablespoon
1 cane teaspoon sugar is
1/2 powdery salt is teaspoon
the compound of : , mango sauce
sour mango is cooked , slice 1 dice square
2 tablespoon butters are
2 red sheep chilis go out to penetrate are circumspect [ powdery ]
liquor is or , 1 cherry tablespoon liquor
3 tablespoon honeys are
1 lime juice is
The way does
1.wash pig rib cleanly rest is drained of water then slice to is tiny just enough word size
2.prepare powder compound by add the all ingredients such as the garlic , pepper , parsley root , wheat flour , cane sugar , and powdery salt , appeared a basin mixes blend to Amen! lead pig rib down goes to ferment about 15 minute , or , import a refrigerator , good extremely
3.stand the frying pan with middle fire adds oil down goes to very enough [ when ] much hot oil s add pig rib down s fry enough [ when yellow ] the frame s fetch to go up are drained of water it
4.pour oil in the frying pan that fries to go out almost is finished is left keep a little use young fire adds the butter appeareds frying enough [ when ] butter pan dissolves to add the mango down goes to cook don't give pulpy mango flavors with honey , liquor , lime juice , and the chili , simmer go to continually poor the instalment , will get mango sauce
5.fetch mango sauce pours down go to on pig very rib adds a dish reserves fully eat
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KAI AOB MA PEAW OON(a chicken bakes the young coconut,Thai food )

by pipat
Hi! meet again thai-food-online.blogspot.com , today we will come to meet with a menu that the name that , KAI AOB MA PEAW OON(a chicken bakes the young coconut,Thai food )
compound
500 ridgepole of a roof gram meats
the 1 young child coconut is
onion  1 the head
2 shellfish tablespoon oils
3/4 tomato measuring cup sauces
C white 1 the tablespoon
C black 1/2 the teaspoon
3 cane tablespoon sugars are
1 powdery teaspoon pepper is
1/2 powdery teaspoon salt is
kaffir lime leaf , slice 1 tablespoon fiber
the goat pepper is red , slice lengthwise of
the a little sweet basil is
The way does
1.wash ridgepole of a roof meat cleanly , remove take the movie goes out , slice just enough word size , stop be drained of water
2.lead the young coconut which reserve , come to peel , pretend urn picture , chop take the lid goes out , pour the water goes out , then stop
3.lead a chicken goes to ferment with powdery salt , C black , abandon in channel ordinary refrigerator for a moment , from that time , induce fry in hot oil , the fire is middle , poor yellow bilateral side surface fetches to go up , stop
4.stand the frying pan again , enough [ when ] hot oil adds to kiss big , cook cooked until yellow kiss , then follow with , tomato sauce , C white , shellfish oil , cane sugar , the pepper is powdery , cook enough [ when ] throughout , already add a chicken has that to fry keep already , down simmer poor cooked chicken is soft
5.fetch the all compound , add down go to the coconut , close coconut lid , already import the oven , by use 300 temperature fires Fahrenheit , long ago about 10 minute , or , cooked untilonion
6.lead depart a stove , scatter over with kaffir lime leaf , and goat red pepper slices fiber , be finished fully eat
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TOM YAM KHA MOO(spicy lemongrass leg pig soup,Thai food )

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , come to regularly today we beg for to present kind spicy lemongrass soup food comes to deposit bely again TOM YAM KHA MOO( spicy lemongrass leg pig soup,Thai food )
The compound
1 pig leg
the 1 lemongrass is
1 mushroom is cup
the 1 rhizome galingale is
5-8 dry chilis burn
shallot 2 dented head heads
kaffir lime leaf rip 8
15 guinea-peppers are
1 teaspoon salt is
2 tablespoon fishsauce are
4 lime tablespoon juices are
the parsley slices 1 spoon fiber
2 soup cup waters
The way does
1.lead pig leg comes to wash clean , pluck that stick go out all , when , be drained of water Amen! , give induce roast with moderate fire , poor a little pig scorched movie , enough [ when cooked ] Amen! , give induce chop size enough [ when ] word square
2.induce boil with soup water , by use enthusiastic , simmer about 30 minute , arrive at 1 hour , poor pig tender just enough leg , then , add a mushroom , galingale , dry chili burns , the shallot is dented , kaffir lime leaf , rip , boil build [ wasp ] by use light fire , for a while poor cooked fungi , then , flavor the spicy lemongrass soup with the fish sauce , salt , lime juice , follow like
3.scatter over with the parsley , and dented guinea-pepper , only all right taste spicy lemongrass leg pig soup , sip the hot water , rejoice , prevent already
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SHUSHEE PLA( the fish is ,Thai food )

by pipat 
Hi! , meet again with thai-food-online.blogspot.com for today we will take you visits with Thai popular menu again bely SHUSHEE PLA( the fish is ,Thai food )
chili sauce
25 dry gram chilis are
50 gram garlics are
15 gram lemongrasses are
2 parsley teaspoon roots
the 1/2 shrimp tablespoon paste is
50 gram onions are
the 1/2 teaspoon galingale is
the skin crowds into 1 the teaspoon
10 peppers are
1/2 tablespoon salt is
ingredients , the mackerel is or , the 1 snake-head kilogram fish is
crowd into slice 5 fibers
the coconut abrades 750 a gram
5 goat red peppers slice long heel
2 window tablespoon dressings are
flavor
2 kerosine can tablespoon sugar
3 tablespoon fishsauce are
pound chili sauce are circumspect [ powdery ] sto
gouge mackerel fresh entrails washes to clean or , the snake-head fish cleans to slice is sto
stand the frying pan simmers coconut cream float up during boiling , lead chili sauce down cook kiss to add fish sugar sauce adds the thin end of coconut cream
put on the stove give angry add the fish down cook in coconut until cooked cream adds the chili slices fiber sprinkles crowd into to put something down fetch add a dish sprinkles the parsley fully eats
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