Wednesday, April 30, 2008

RARD NAR(pour infront,Thai food)


by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will take you goes to know with Thai kind food are RARD NAR(pour infront,Thai food)
one kind noodles , at do by the insertion line , down go to cook with young oil , before , then stop , the water that use to pour , fluently boil the bone mixes with cassava starch has the very sticky , animal meat likes to use , pork , and , shrimp , or , animal other meat , which , if , be the pork will like to ferment with the garlic before for sticky be soft , the vegetables likes to use , the vegetables is Yes , uncle or will use otherly vegetables , such as , Canton vegetables or the lettuce is white , all right
line that use do pour infront , have many line , mostly , if be the large strip , will cook with oil and C black before , besides , still have rice white noodle , the rice noodles is yellow , which , mostly be line , The crisp , besides , already , pour bashful time still can add an egg down can go to with , may mix get down the water pours infront or fry rupture come to heap a window if , like [ model ] , the omelet is or fried eggs , all right
besides , already , pour infront , still have again 2 a kind , be , shovel the rice noodles , do be like pour infront , different just line , by line , shovel the rice noodles has will the character resembles line , the egg noodles is but , have large-sized more , and like to use a bamboo shoot and the shrimp are the compound , and , cook C , be cooking noodle is like pour infront and use oil quantity and C more than , add an egg and the pork and the vegetables Yes , uncle , only have no water scoop pours
follow Thai other menu done to a turn thai-food-online.blogspot.com

Tuesday, April 29, 2008

PAD C AUI(cook C,Thai food )


by pipat 
Hi! the entourage is thai-food-online.blogspot.com , today we will take you goes to know with Thai kind food are PAD C AUI(cook C,Thai food )
be the food that have to sell general in Thailand , be the food will that like to to is a menu of every the food shop follows to order , mainly already which shop will where sell to pour infront have sell cook C with simultaneously
cooking character resembles , noodles roasts , but , add C sweet black , and use the vegetables Yes , an uncle is the raw material in cooking
the noodle that use mostly is , large strip , and , the rice noodle is white , do not like to use tiny heel , and the egg noodles , the vegetables will which like to add have only Yes , an uncle only , animal meat that like to is , chicken , and , pig , do not like to add the squid , generally often add an egg with , flavor with C black , sugar , fish sauce , induce cook in frying enthusiastic pan , the smack will generally of cook C go out sweet lead .
follow Thai other menu done to a turn thai-food-online.blogspot.com

Monday, April 28, 2008

KHA NOM TARN(palmyra sweets,Thai food )


by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will take you goes to know with Thai kind sweets food are KHA NOM TARN(palmyra sweets ,Thai food )
be Thai original dessert sweets meat has the character is yellow dark powder is soft rise to have palmyra smell kisses sweet , palmyra sweets makes of palmyra meat from the palmyra which matures , rice flour , coconut cream , and the sugar , mix prevent follow the process , add banana leaf section , sprinkle the coconut abrades , and induce steam cooked until
in now seek have palmyra smack good sweets has difficult , because of , growwing sugar palm tree quantity that is down , palmyra sweets which sell to area majority market , the entrepreneur often add a little palmyra meat , enhance powder and add yellow replace , which , make palmyra sweets has the meat is tough don't kiss sweet and not delicious
The compound
child palmyra meat beatsalready the measuring  1/2   cup
flours rice measuring 2 cup
sugar cane measuring 1 cup
coconut  creams measuring  1 cup
the coconut is 1 section
The way does
mix powder and child palmyra meat , then massage , add coconut cream until gradually is finished
add cane sugar , a person dissolve to blend good
induce sun 3-4 somes hour give condensed powder , abrade the coconut to long heel
when powder goes up sweets meat will swell to go up fetch sweets drops to add the small confection cup or the section all already right sprinkle the coconut , steam enthusiastic about 15 minute
follow Thai other menu done to a turn thai-food-online.blogspot.com

Sunday, April 27, 2008

KHA NOM DORK SA NO ( stem borer sweets,Thai food )


by pipat
Hi! the entourage is thai-food-online.blogspot.com today we will take you goes to know with Thai kind sweets food are KHA NOM DORK SA NO ( stem borer sweets ,Thai food )
The ingredient
flours rice 2 cup
waters 2 cup
stem borer then to pluck the stalk goes out 2 cup
the coconut abrades 2 cup fibers
powdery salts 2 teaspoon
The way cooks
mix powder and the water mix give powder go up , already beat in wire colander , give powder falls down altar tray keeps
sprinkle down on the stem borer enough [ when ] only is damp , mix with powder with a fork gives throughout , pour the compound has that down on white some cloth dips enough [ when ] damp water that a crab on a crate arrives at , steam 12 minute
enough [ when ] cooked pour sweets adds a deep dish , sprinkle cane sugar gives throughout , mix blend , the time eats to eat with the coconut abrades to mix salt
follow Thai other menu done to a turn thai-food-online.blogspot.com

Saturday, April 26, 2008

Asian beef and noodle

Asian beef and noodle

Ingredients
1 1/4 pounds ground beef
2 packages Oriental flavor instant ramen noodles
2 cups frozen vegetable mixture
1/4 teaspoon ground ginge
2 tablespoons green onion, thinly sliced

Directions
1. In large skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside.
2. In same skillet, combine 2 cups water, noodles (broken into several pieces), vegetables, ginger and remaining seasoning packet. Bring to boil; reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally.
3. Return beef to skillet; heat through. Stir in green onion before serving

Friday, April 25, 2008

Pad Thai - ผัดไทย

Pad Thai - ผัดไทย

This most popular Thai dish is excellent served hot or cold. Makes enough for six people.
Ingredients:
8 large garlic cloves - peeled and minced
3 large eggs - lightly beaten
1 large limes - cut into 6 wedges
1/3 c. roasted peanuts - chopped
1 bunch scallions - thinly sliced crosswise
1/3 c. golden brown sugars
1/3 c. peanut oil
1 lb. large shrimp - peeled and deveined
1/4 c. white vinegar
1/2 bunch freshly chopped cilantro leaves
3/4 lb. porks tenderloin - cut into 1-inch-long thin strips
2 c. bean sprouts
1 tsp. red pepper flakes
1/4 c. fish sauce
1 1/2 lbs. flat rice noodles


Steps:
1. Bring a large pot of water to a boil and then remove from the heat. Add the noodles to the pot and let soak for 12 to 15 minutes until the noodles are soft.
2. Thoroughly mix together the vinegar, sugar, fish sauce and ketchup. Drain the noodles.
3. Place a large wok over medium-high heat. When the wok is hot, add the oil and heat for 15 seconds.
4. Add the garlic and stir constantly for a few seconds. Add the shrimp and pork and stir-fry for one minute.
5. Stir in the sauce and bring to a boil. Place the noodles in the wok and toss to coat well.
6. Cook until most of the sauce has been absorbed by the noodles. Make a hole in the center of the wok, add the eggs and let cook, without stirring, for 15 seconds.
7. After 15 seconds, stir-fry until the eggs are cooked and well distributed throughout the noodles. Add the red pepper flakes and scallions and stir-fry for another 2 minutes.
8. Remove the wok from the heat and stir in the peanuts and bean sprouts. Serve garnished with cilantro and lime wedges.
Tips:
Flat rice noodles are commonly found in Chinese or Asian markets, or in the Asian sections of some supermarkets.
If you want a vegetarian pad thai, leave out the meat and add some cubes of tofu instead. You can fry the tofu until golden beforehand if you like. You might also add a few broccoli florets. (The fish sauce is still non-vegetarian; some vegetarians don\'t mind this, others do. You can substitute soy sauce, but it won\'t have the exact same flavor.)

Thursday, April 24, 2008

Thai Beef Grill

Ingredient
2 Top loin steaks, cut 1-inch thick
OR
1 Top sirloin steak, cut 1-inch thick
3 tablespoons light teriyaki sauc
1 large sweet onion, 1/2-inch slices

PEANUT SAUCE
2 tablespoons light teriyaki sauce
2 tablespoons creamy peanut butter
1/4 teaspoon crushed red pepper

Directions
1. Brush 3 tablespoon teriyaki sauce evenly over both sides of beef steaks and onion slices. Place steaks and onion on grid over medium, ash-covered coals. Grill top loin steaks, uncovered 15 to 18 minutes (top sirloin steak 17 to 21 minutes) until steaks are medium rare to medium doneness and onion is tender, turning occasionally.
2. Meanwhile, in small bowl, using a fork, gradually stir 2 tablespoon teriyaki sauce and 2 tablespoons water into peanut butter and red pepper, mixing until smooth.
3. Trim fat from steaks. Carve steaks crosswise into thick slices; serve with onion and sauce.

Cooks tip: To check the temperature of the coals, cautiously hold your hand palm side down at cooking height (just above the grid). Count the number of seconds you can hold your hand in that position before the heat is uncomfortable and you have to pull it away; 4 seconds for medium coals.

Wednesday, April 23, 2008

Thai Ingredients

Gratiem (Garlic)

Use : Almost all Thai dishes - soups, curries, salads, sauces and pan-fried dishes – contain garlic.

Medicinal Properties : Cures and prevents atherosclerosis, high blood pressure, aids digestion, relieves cold symptoms, fights some intestinal parasites, helps heal wounds, fights infections, strengthens heart, and clears chest congestion.

Method of Preparation : Garlic is ground in curry paste, crushed in salad dressings, or chopped and fried before adding to other ingredients in pan fried dishes.

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Hua Hom (Shallots)

Use : Shallots are ingredients of all kinds of curry pastes, hot sauces and salads.

Medicinal Properties : Aids digestion, relieves cold symptoms, increases appetite, and regulates menstruation.

Method of Preparation : Ground in curry pastes or sauces, cut up finely in salads and pan-fried dishes.

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Gaprao (Ocimum sanctum red, or white basil, or holy basil)

Use : Gaprao is used in Pad Gaprao (fried meat with fresh chili pepper, garlic and gaprao), Gang Pa, Gang Kae, and Tom Jew.

Medicinal Properties : Relieves flatulence and indigestion, helps release phlegm, and increases milik supply for breastfeeding mothers.

Method of Preparation:
1. Add fresh gaprao to fried ingredients just before removing from the pan. The heated gaprao will add the flavor to the dishes.

2. Deep fry gaprao until crispy and add to the dishes as garnish.

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Horapa (Sweet Basil)

Sweet basil has a strong exotic scent.

Use : All kinds of Thai curries and some pan fried dishes, i.e. fried long egg plant, shellfish dishes; contain Horapa. Horapa can be used fresh in salads and as an accompanying vegetable for regional dishes.

Medicinal Properties : Aids digestion, increases perspiration, relieves coughing, fights parasites of the digestive tract, relieves constipation, and cures scurvy.

Method of Preparation : Add to the cooked dishes just before removing from the heat. Horapa provides full fragrance while heated but not overcooked.

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Mangrak (ocimum canum, Hoaru Basil)

Use : Gang Liang (spicy vegetable soup) and regional clear vegetable soup contain Mangrak leaves. This kind of basil can be used fresh to accompany Thai hot sauces : Namya, Namprik.

Medicinal Properties : Mangrak leaves aid digestion, increase perspiration, relieve coughing, and cure scurvy. Mangrak seeds relieve constipation and promote body weight reduction.

Method of Preparation : Mangrak is best while fresh. It is should be added last as ingredient to the soup just before removing from the heat.

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Khing (Ginger)

Medicinal Properties : Aids digestion, helps release phlegm, relieves stomachache and nausea, increases perspiration, dilates capillaries, helps cold and sore throats and poor circulation, soothes minor burns, and cures wounds.

Use : In pan-fried chicken with ginger

Method of Preparation : Finely shredded ginger is added after the chicken is cooked and seasoned. The cooked ginger will give off its flavour and its hot taste will be milder.

Use : In Tomson Pla Too (sweet and spicy mackerel soup). Shredded ginger is an essential ingredient of a tomsom. The ginger covers up the smell of fish with its pleasant taste and smell. The sweetness of the liquid will be less noticeable under the ginger taste.

Method of Preparation : The ginger should be added after the fish and the soup come to a boil to bring out the ginger flavor.

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Takrai (Lemon grass)

Use : Lemon grass is an essential ingredient of a Tomyam, a popular Thai dish served in most restaurants around the world. It gives a pleasant flavor and covers up the fish and shrimp smells.

Medicinal Properties : Aids digestion, relieves stomach pain, increases urine production, and relieves gall stone problems and high blood pressure.

Method of Preparation : Add the lemon grass to the boiling water. If the water is not yet boiled, the lemon grass will retain the purplish pink color in lime water. The lemongrass should be cut into bit-size pieces for easy eating.

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Kha On (Young Galangal Root)

Use : Tomkha Gai can be literally translated to boiled Chicken with Galangal. The galangal gives a pleasant flavor, covers up the natural chicken smell and nullifies the fatty taste of the coconut milk. It is an essential ingredient of this delicious and popular dish.

Medicinal Properties : Relieves skin rash, diarrhea, indigestion and body pain due to crash and fall.

Method of Preparation : Scrape off the outer skin of the young galangal root, cut into thin slices and soak in lime water to prevent the brown discoloration. The acidity of lime helps retain the natural whitish pink color of galangal pieces. The galangal should be added to the boiling coconut milk to bring out full odors. The taste of the dish will be greatly improved when the galangal pieces are bitten.

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Kha (Mature Galangal)

Use : Beef and chicken Tom Yams need mature galangal roots to improve the flavor of the beef and chicken. The dishes will have a better aroma and taste.

Method of Preparation : Slice the galangal into thin strips. Add to a boiling soup stock before adding the beef or chicken for best result.


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Prik Kee Noo (Fresh hot Chili Peppers)

Use : Hot chili peppers give the uniquely hot taste and aroma of Thai cooking. It is the star ingredient of most dishes. Almost every dish will taste better with a small addition of these tiny hot chili peppers. Tom Yam and Tom Kha cannot be made without them.

Medicinal Properties : Relieves diarrhea, stimulates digestion and the heat, increases blood flow to taste buds and thus increases appetite, relieves infection, dissolves blood clod, and prevents intestinal cancer.

Method of Preparation : The fresh hot chili peppers must be crushed and added last into the Tomyam and Tomka. For best results, all other ingredients should be cooked before fresh chili peppers are added to the dishes.

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Bai Pak Shee (Coriander Leaves)

Use : Tom Yam, Tomkha, soups and salads require coriander leaves as flavorful and colorful garnish.

Medicinal Properties : Aids digestion, prevents constipation, cures scurry, pellagra and beriberi, increases appetite, and relieves cold symptoms.

Method of Preparation : Coriander leaves taste best while fresh. It should be added last when the food is ready to serve.

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Rak Pak Shee (Coriander Roots)

Use : Coriander root is an important ingredient in soup and curry mixtures. It is also used in stewing soup stocks and most meat dishes.

Medicinal Properties : Aids digestion, prevents constipation, cures scurry, pellagra and beriberi, increases appetite, and relieves cold symptoms.

Method of Preparation : Add the crushed of ground coriander roots into boiling water for best aroma.

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Bai Magrood (Kaffir Lime, Leech Lime or Bitter Orange Leaves)

Use : Tom Yam, Tamkha, and all kinds of Thai curry contain kaffir lime leaves

Medicinal Properties : Aids digestion and relieves stomachache.

Method of Preparation : The leaves must be torn or shredded to let out the aroma. The torn or shredded bai makrood should be added last to the cooked ingredients.

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Nam Makham Piak (Tamarind Juice)

Use : Tamarind paste can be used in place of lime juice. It is an essential ingredient of Kaeng Khua, Tom Khlong and some spicy salad, which require sweet and sour flavours. It lends a beautiful colour to Tom Khlong.

Medicinal Properties : Prevents and relieves constipation, relieves cold symptoms i.e. coughing, runny nose, and sore throat, and relieves indigestion, loss of appetite and tastelessness.

Method of Preparation : To make tamarind juice, mix dried and peeled tamarind with warm water. Add the tamarind juice while the broth is boiling after all ingredients are cooked.

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Jeera (Caraway or Cumin)

Both Caraway and Cumin give slightly sweet tastes and similar aromas, but the seeds of Caraway are bigger in size while Cumin has better and stronger adors and is spicier.

Use : Add to curry paste and meat dishes such as Satay, roasted chicken, roasted beef, soup, sausages and ham as well as pickles, preserved fruit, cake, cookies and biscuits. Jeera is also used in salad cream and soup in certain countries. American mixed spices called “ Chilli Seasoning ” also contain Jeera.

Medicinal Properties : Stimulant, antispasmodic, carminative Relieves diabetes, constipation, indigestion, nausea, fatigue and insomnia.

Method of Preparation : Jeera must be crisp fried before being used as ingredient.

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Krawan (Cardamom)

Cardamom is in a lotus flower-like small round shape and white color with soft shells. Cardamom seeds are black, have good aroma like lemon and taste little spicy and bitter sweet. Cardamom leaves look like Kaew or Orange Jasmine leaves. Dried cardamom leaves are brown.

Use : Krawan (Cardamom) is an important ingredient of several Thai dishes such as Masaman and beef curry. Grounded cardamom is used in certain kinds of pastries and cake or added to hot beverages in some countries.

Medicinal Properties: Relieves dyspepsia, nausea, loss of taste, indigestion, bad breath of Halitosis, hoarseness, Pharyngitis and sore throat, cough and cold, phlegmatic cough, diarrhea, dysentry and exhaustion.

Method of Preparation : Cardamom should be roasted before use.

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Lukchan (Nutmeg) Dokchan (Mace)

Nutmeg is not a nut, but the kernel of an apricot-like fruit. Mace is an arillus, a thin leathery tissue between the stone and the pulp; it is bright red to purple when harvested, but after drying changes to a amber.

Use : Nutmeg must be roasted and grounded before use in several kinds of food such as beef curry, beef soup, some western egg and fish dishes, and in wine, hot and cold beverages and some desserts like cookies, custard, pastries and bread. Mace, which should be grounded first, is used in main dishes, desserts and beverages such as cocoa and chocolate.

Medicinal Properties : The tonic principle is Myristicin. Oil of Nutmeg is used to conceal the taste of various drugs and as a local stimulant to the gastro-intestinal tract. Powdered nutmeg is rarely given alone, though it enters into the composition of a number of medicines. The expressed oil is sometimes used externally as a gentle stimulant, and it was once an ingredient of the Emplastrum picis. The properties of mace are identical to those of the nutmeg. Dose, 5 to 20 grains.

Both nutmeg and mace are used for flatulence and to correct the nausea arising from other drugs, also to allay nausea and vomiting. Nutmeg is an agreeable addition to drinks for convalescents. Grated nutmeg mixed with lard makes an excellent ointment for piles.

Method of Preparation : Nutmeg must be roasted before use for good aroma. For some dishes, it must be roasted and grounded before use.

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Kanphlu (Cloves) look like nails and have good aroma

Use : Roasted cloves with sweet aroma and spicy taste, either as grounded cloves or whole cloves are used in several kinds of Thai soup (Kaeng), desserts and beverages. They can also used as garnish. In Indonesia, cloves are mixed with tobacco in the tobacco industry.

Medicinal Properties: Antiseptic. Helps flatulence and indigestion, relieves muscular cramps, cholera, nausea, gum and teeth ailments, headache, heaviness in head due to cough and cold, throat irritaion due to cough, and bronchial afflictions.

Method of Preparation : Cloves must be roasted before use for good aroma.

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Obchoey (Cinnamon or Cassia)

Cinnamon is the dried bark of various laurel trees in the cinnamomun family.

Use : Cinnamon can be used as spice both in main dishes and desserts.

Medicinal Properties: Stimulant. Helps reduce vomiting and flatulence, relieves diarrhea, bad breath, loss of taste sensitivity in the tongue, hoarseness, Pharyngitis, sore throat, headache caused by exposure to cold air, cough, acne, blackheads and pimples and insomnia, improves complexion, and betters memory.

Method of Preparation : Cinnamon must be roasted or grilled before use for sweet and tender aroma. It can be used either as whole sticks or as ground spice.

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Poeykak (Aniseed)

Poeykak (Aniseed) is a star-shaped flower with seed inside. It has tender good aroma.

Use: Aniseed can be used both as wholes and as ground spice in main dishes and disserts.

Medicinal Properties : Aids digestion, helps body dispose of toxins, and increases perspiration.

Method of Preparation : Aniseed must be crisp fried before use for good aroma.

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Luk Phakshee (Coriander Seeds)

Luk Phakshee (Coriander Seeds) Coriander seeds are small and white or pale brown and taste fizzy like licorice. Coriander leaves smell and taste better.

Use : Stir-fried coriander powder is used as spice in clear soup, curries, stew, duck, chicken, pork and goose dishes, or added to apple pies, custard, fruit salad, cream and even in gin.

Medicinal Properties: Relieves swellings, high cholesterol, diarrhea, mouth ulcers, anaemia and kidney problems.

Method of Preparation : Coriander seeds should be crisp fried and ground for more durable aroma while coriander roots and leaves should be eaten fresh or added in food.

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Kha-Min (Turmeric, Cucurmin )

Use: Turmeric (KHA-MIN) are bright orange roots used for the coloring in yellow curries and several oriental-styled dishes such as Ngob Pla, Ngob Kung, Kgob Moo, Kaeng Som and Kaeng Luang. White turmeric, a different type, is used as a raw vegetable and resembles ginger.

Medicinal Properties: Relieves flatulence, indigestion, and muscle strain, regulates menstruation, relieves common cold, blocked nose, dry cough, sore throat, acne, wounds, boils, tropical skin diseases, cracks in the soles, itching and sole infection.

Method of Preparation: Turmeric should be added to food in the form of powder.

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Prik Thai (Cayenne or Red Pepper)

Use: Used as ingredient in Kaeng Liang, red curry and Kaeng Pa paste. Used as garnish In many dishes, soup and boiled rice.

Medicinal Properties: Helps constipations, flatulence and nausea.

Method of Preparation: Fresh pepper is added to Kaeng Pa paste while dried pepper is added to Kaeng Liang and red curry paste. Grounded pepper can be used on top of main dishes to better aroma.

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Nam Manao (Lime Juice)

Use : as ingredient in Yam, Tom Yam and Kaeng Som and also as beverage.

Medicinal Properties: Relieves coughs, sore throat, swollen gum, tooth bleeding, constipation, dizziness, the lack of Vitamin C, and phlegm.

Method of Preparation: Squeeze limes for lime juice and add lime juice to food as desired.

Source :: ThaiTaste.org

Tuesday, April 22, 2008

Pineapple Fried Rice - ข้าวผัดสับปะรด

This is an all-around favorite. You will find this dish on almost every Thai restaurant\'s menu.
It is also fun to make, because you can actually serve in the pineapple!

Ingredients:
1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice


Directions:
1. Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.
2. In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.
3. Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.
4. Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.
5. Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and / or sliced beets.

Monday, April 21, 2008

ยำวุ้นเส้น - Mungbean Noodle Salad

Ingredients 2 cups short pieces of blanched mungbean noodle
1/2 cup julienned boiled pork
1/2 cup julienned boiled pork liver
1/2 cup thinly sliced boiled shrimps
1/4 cup crisply fried dried shrimps
1 plant cut into short pieces leave lettuce
1 cup sectioned tomatoes
1 cup cut into short pieces Chinese celery
1/2 cup thinly sliced onion



Salad dressing1 tablespoon shredded red hot chilli pepper
1 tablespoon finely cut coriander roots
2 heads finely cut pickled garlic
1/3 cup sugar
2 teaspoons salt
1/3 cup vinegar


Grind the coriander roots, pickled garlic and red hot chilli pepper together. Add vinegar, sugar and salt. Bring to a boil then remove from heat. Let stand until cool.

Method of Preparation
1. Put the noodle in a mixing bowl. Add pork, liver, boiled shrimps, onion and Chinese celery. Pour the dressing over the ingredients. Toss the salad.Add tomatoes and toss untill just mixed.

2. Place leav lettuce along the salad sides of the plate. Place the salad in the middle. Top with fried dried shrimps and serve.

Secret Tips::
The noodle should be cooled in cool water as soon as it is boiled. Then drain. The salad dressing must be boiled until thickened so that it will cling to the noodle. The salad should be dry and not too watery.

Sunday, April 20, 2008

THAI TOMYUM GUNG (SHRIMP) / GAI (CHICKEN)

THAI TOMYUM GUNG (SHRIMP) / GAI (CHICKEN)
Ingredient

Stalks of lemon grass 3
Shrimps or boneless chicken meat 2 lb
Lime Leaves (kaffir) 6
Lemon juice & fish sauce 2
Red/green chili peppers 3
Straw mushrooms 1 cup
Thai chily paste 1 1/2 tb
Cilantro/parsley
with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery
Instructions:
1. Boil some water (half of the pot) in a 1.5 qt sauce pan.
2. Put in lemon grass, and the chili paste.
3. Put in the shrimps and the mushrooms.
4. Let it boil for 10 minutes.
5. Put in the "lime" leaves and sliced chili peppers (1 min).
6. It\'s done!!
Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice.

Saturday, April 19, 2008

Thai Prawn Curry with Pineapple

Thai Prawn Curry with Pineapple


Ingredients
1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells
1 lb (450 g) fresh pineapple, cut into ¾ inch (2 cm) chunks
2 x 400 ml tins coconut milk

For the curry paste:
4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes
1 level tablespoon lemon grass, finely chopped
1 inch (2.5 cm) cube fresh ginger
5 garlic cloves, peeled
7 Thai shallots, peeled (or normal shallots if not available)
1 level teaspoon shrimp paste (if not available use 2 anchovies)
½ level teaspoon salt
3 tablespoons Thai fish sauce

To garnish:
2 kaffir lime leaves (if available)
2 medium-sized red chillies, de-seeded and shredded into hairlike strips

Method :
You will also need a wok or a very large frying pan.

If the tiger prawns are frozen, defrost them by emptying them into a colander and leaving them for about an hour to defrost. Then cook the prawns (either fresh or frozen) in a frying pan or wok. Add the prawns in their shells to the hot pan and dry-fry over direct high heat for about 4-5 minutes, turning and tossing them around whilst you watch their beige and black stripes turn pink.

After that remove them from the heat and when they\'re cool enough to handle, peel off the skins, then make a slit all along their backs and remove any black thread. Now keep them covered and refrigerated until you need them.

To make the curry paste, all you do is put everything into a food processor or blender, then switch on to a high speed and blend until you have a rather coarse, rough-looking paste. Remove the paste and keep it covered in the fridge until you need it.

When you\'re ready to make the curry, empty the contents of the tins of coconut milk into a wok and stir while you bring it up to the boil, then boil until the fat begins to separate from the solids. This will take about 20 minutes, and if you listen carefully you\'ll hear a sizzle as the fat begins to come out and the whole thing is reduced. Ignore the curdled appearance. Now add the curry paste, give it 3 minutes\' cooking time, enough for the flavours to develop, then add the prawns and the pineapple and let them heat through gently for another 2 minutes. During that time, shred the lime leaves by placing one on top of the other, then roll them up tightly and cut into very thin shreds. Serve the curry with lime leaves and chilli strips sprinkled over, and some Thai fragrant rice as an accompaniment.

This recipe is taken from Delia Smith’s Winter Collection. It has also appeared in Sainsbury\'s Magazine (Guide to Fish Cookery).

Friday, April 18, 2008

Sticky rice with fruits ข้าวเหนียวมูล


Sticky rice with fruits ข้าวเหนียวมูล

Ingredients:
400 ml (13 fl oz) coconut milk
300 ml (10 fl oz) water
250 g (8 oz) sticky rice
3 tb sugar
salt
fruits



Method:
In a pot bring half of the coconut milk and the water to boil. Reduce heat and add sticky rice, sugar and salt.
Cover the rice and let simmer for 20 minutes.
Pour in rest of the coconut milk and stir. Serve with fresh fruits

Thursday, April 17, 2008

How to fry an Egg - ทอดไข่ดาว(KHAI DAO,thai food)


How to fry an Egg - ทอดไข่ดาว

There\'s nothing like a fried egg in the morning ... with some toast and coffee ... mmm.
Steps:
1. Over medium heat, warm a small amount of oil or butter, perhaps 1 1/2 tsp., in a small (8-inch) skillet, or spray the pan with nonstick cooking spray.
2. Crack an egg into the pan. (Image 1)
3. Cook until the white appears solid, about 3 to 4 minutes. (Image 2)
4. For basted eggs, put 1 tsp. or so of melted butter over the yolk.
5. For eggs sunny-side up, remove the egg from the pan with a spatula and serve. (Image 3)
6. For eggs over easy, carefully flip the egg over onto the yolk side and cook another minute or two. (You\'ll probably want to turn the egg after 2 to 3 minutes, instead of 3 to 4, depending on how well done you like your eggs.) (Images 4 to 5)
Tips:
If the egg\'s edges burn, turn down the heat.
Most people like the egg cooked gently, as the white gets rubbery if the heat is cranked up. But some people like their fried eggs with browned edges. Turn up the heat if you like it that way!
Some people cover the pan to make the egg cook faster, but then the yolk gets a film over the top.
Warnings:
Eggs are high in cholesterol.

Wednesday, April 16, 2008

Stuffed Nutria’s Omelets - (khai yud sai,thaifood)


What is needed?

1/4 cup vegetable oil
3 tablespoons diced tomatoes
3 tablespoons green peas
3 table spoons finely diced carrots
2 tablespoons finely diced onions
1/2 tablespoon sugar
1/4 teaspoon white pepper
1/4 teaspoon soy sauce
3 eggs, beaten
1 tablespoon fish sauce (you will get in supermarkets)

Garnish with:
Chopped cilantro leaves
Sliced red chilies

How to?

Heat half the oil in a wok. Add all ingredients except eggs, garnishes& remaining oil, and stir-fry 2 minutes more.

Heat an omelet pan and add a drop of the remaining oil.

Pour in enough egg to thinly cover the bottom of the pan.

Brown the omelet lightly on both sides, flipping over halfway through cooking.

Repeat until all the egg is used.

Place a tablespoon full of the vegetable mixture in the center of each omelet.

Fold two opposite sides toward the center& then fold in the remaining sides so that it resembles a square.

Place the omelet on serving plate. Repeat until all omelets and vegetable mixture are used.

Garnish with cilantro leaves and sliced red chilies on top or around the plate.

Tuesday, April 15, 2008

NAM PRIK MA KER POUNG(chili eggplant sauce,Thai food)


by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will advise Thai kind menu NAM PRIK , be NAM PRIK MA KER POUNG(chili eggplant sauce,Thai food)
The ingredients
1.              eggplant burns 1 cup
2.             2 goat peppers
3.             the dried fish grills to pound is circumspect [ powdery ] 1/2 a cup
4.             the 1 head garlic
5.              the shrimp paste burns 2  tablespoon
6.              6 guinea-peppers
7.               fishsauce   2 tablespoon
8.              sugar is   1-1/2 cane tablespoon
9.               juices are   2 lime tablespoon
The way does
1. pound the shrimp paste , garlic , guinea-pepper , be circumspect [ powdery ] , add the dried fish
2. add eggplant , dented gradually brokenly , add the goat pepper slices to fry dented short enough [ when bruised ]
3. flavor with the fish sauce , sugar , lime juice is
4. eat with the green vegetables , Acacia dips the omelette , long eggplant dips the omelette
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Monday, April 14, 2008

Part middle food

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will come to study to know about Thai permanent part food differs of Thailand
Part middle food
food local part middle character has the source differently as follows
receive the influence from the foreign countries , such as , ingredients , typical Thai coconut cream dish , will from the Hindu , cooking by use the frying pan and oil are from the People's Republic of China or , kind of Thai Thai sweetmeat , modify be from , Vietnamese stuffed crispy omelette , kind a kind of Thai sweetmeat sweets , the a kind of Thai sweetmeat takes the influence from west country , etc.
be the food often have the invention , especially the food from in a palace where has the analysis creates the food perfectly the taste , The exquisite , such as , name of a kind of firework sweets , crown sergeant , name of a Thai dish , a child dips ,a kind of Thai sweetmeat or kind rice in ice water food , vegetables , the fruit carves
be the food will that like to to have the side dishes , of satirize , such as , chili sauce embarks , must satirize with sweet typical Thai dish coconut cream pig , satirize with the salted fish , fish sauce sweet margosa , must a pair , with the shrimp steams , the gourami fries to eat with chili mango sauce , or , an egg will that like to to eat with chili sauce embarks , chili tamarind fresh sauce or , chili mango sauce , besides , still have of satirize various kinds again , such as , the vegetables is pickling , the ginger is pickling , the shallot is pickling , etc. , be a part that have refreshments , and a lot of sweets , such as , kind of Thai snack , gold section , taro bat , name of a kind of Thai food steams , kind of Thai dish shredded fish mixed with slices sausage , the spicy sauce
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Sunday, April 13, 2008

Northeastern food(Thai Food)

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will come to study to know about Thai permanent part food differs of Thailand
Northeastern food
the people in the Northeastern has way of stake life adjoin natural different various resources , both of in plain border , in Korat basin and Sakolnakhorn basin , live important waterway , such as , nun , cause , Mekong war , etc. , and residence community in the highland , particularly mountain mountain tray with pedestal range and mountain Phetchaboon range , which , the difference of natural resources , make food system and administration food format of different community go to with , at first while , natural resources still fertile , the food from the nature has the variety and fertile very , villagers will seek the food from food nature place as much as necessary to s will consume on each day only , such as , fishing from a river , do not have to catch the fish comes to cage torment keep , and if , the someday can catch the fish very , process the pickled fish or , dry fish kept can consume long ago , cause villagers depends on the food from a little market , villagers , grow everything that eat , eat everything that grow , backyard garden has important role in the position is regular meal household place , villagers has the base thinks important about food production , be , produce give enough build [ wasp ] consuming , there is left apportion give the relatives , a neighbor and make merit
northeast food will emphasize to go to smack way sharply
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Saturday, April 12, 2008

Local North food(Thai Food)

by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will come to study to know about Thai permanent part food differs of Thailand
Local North food
the North totals up 17 a province composes the mountain not various palace and the ethnic differ ,hometown location in low-lying plain , upland , and at tall mountain in the existence , the habitation of level ground Thai which , be majority ethnic will tuft that low-lying area river area late big , such as , PING WUNG YOM NAN , of basin of a Jaowpaya river while , on , and , be based on , Laos , of basin of a Mekong river , there is the way of life is related with transplanting rice seedlings culture by level ground North Thai while , on 8 a province ( Chiangmai , Chiangrai , Lampang , Lampoon , Maehongsorn , Phayao , spread , Nan is ) there is production culture and consuming sticky rice are a principle
the food of the northerner has will the beauty , for , northerner habit has will gentle verb , then affect build [ wasp ] the food , mostly like to to the vegetables
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Thursday, April 10, 2008

POO NERNG NOM SOD (a crab steams the fresh milk,Thai food)

by pipat 
Hi! , the entourage is thai-food-online.blogspot.com , today have Thai menu bely again POO NERNG NOM SOD (a crab steams the fresh milk,Thai food)
The compound
the claw is or oars crab 300   gram
tops bamboo shoot guava 60 gram
a carrot slices to scald 50 gram
oyster garlic sauces     2 tablespoon
pepper is 1/4 teaspoon
milk is condensed tasteless 1/4 teaspoon
waters soup 3/4 cup
the garlic fries the 1 teaspoon
the reddish yellow is 1
The way does
1. mix condensed tasteless milk soup water and the reddish yellow together
2. mix crab meat and the pepper and oyster sauce stop
3. arrange crab meat , bamboo guava shoot , and a carrot appeareds the utensils for steam
4. pour milk that mix to keep appeared the utensils that has a crab , and lead the vegetables arranges beautifully
5. induce steam about 20 minute or poor cooked crab
6. sprinkle with the garlic fries to eat hot
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Wednesday, April 9, 2008

Yam Hua Plee - ยำหัวปลี


Yam Hua Plee - ยำหัวปลี

Ingredients :


Banana blossom 1 each
Pork, thin sliced and steamed 100 grams
Peanuts, coarsely ground roasted 1/4 cup
Coconut, grated and roasted 1/2 cup
Garlic, sliced and fried 3 tablespoons
Shallots, sliced and fried 2 tablespoons
Fresh red chili pepper, finely shredded 1 each
Dressing

Ingredients:
Dried chilies, roasted and ground 2 each
Garlic, roasted and ground 1 tablespoon
Shallots, roasted and ground 2 tablespoons
Palm sugar 3 tablespoons
Fish sauce 3-4 tablespoons
Tamarind juice 1 cup

Note: Dressing directions: Mix all the ingredients together. Bring to boil on a medium heat, stir constantly until the texture is richer, and remove from the heat.

Directions:
1. Remove the hard parts of banana blossom, cut it into two pieces, rub in lemon juice, cut a spine out , slice and soak its flesh in lemon juice before cooking.

2. Place the sliced banana blossom and pork in a mixing bowl. Add dressing and stir lightly. Add roasted grated coconut, coarsely ground roasted peanuts, fried sliced shallots, and fried sliced garlic.

3. Spoon the salad onto a plate, top with fried sliced shallots and red chili peppers. Serve with cha-plu leaves.

Correct Characteristics of Yam Hua Plee:
Banana blossoms used for cooking this dish must be crisp and not dark in color.
Yam Dip must be well mixed with banana blossom flesh.
This dish must not be watery but taste mild.

Cooking Tips:
Only fresh banana blossoms should be used, finely sliced, soaked in water mixed with lime juice, and placed in a strainer until water leftover is removed before being brought for cooking.
Ingredients in Yam Dip must be finely ground. The dip must be cooked until rich.
Fruits can be used in place of banana blossoms.

Eating Culture:
Yam is one of major dishes in the main meal which fulfills nutritional value and promotes the taste of other dishes in the main course.

It can be served either as the first course or with the main meal.

How to Serve:


Spoon the salad onto a plate, top with fried sliced shallots and red chili peppers. Serve with cha-plu leaves. Serve either as the first course or with the main meal for eating with rice.

Tuesday, April 8, 2008

LORD CHONG NAM KA TI(sweet rice coconut cream noodles,Thai food)


by pipat
Hi! , the entourage is thai-food-online.blogspot.com , today we will lead you visits with Thai kind sweets food for example , LORD CHONG NAM KA TI(sweet rice coconut cream noodles,Thai food )
compound rice flour              1           cup
pines                                      10          screw
The way does
1. wash the screw pine cleanly , slice the lane crosswise , pound or , spin give circumspect [ powdery ] give get 5 the measuring cup
2. thresh flour with cement clear water , by add cement clear water already gradually filter with white thin cloth , add frying gold pan , stir with moderate poor meat powder condensed fire ( lift paddle goes up powder will stick paddle)
3. pour powder that stir done to a already turn , appeared yellow constellation that perforate to keep , use the spoon presses to give sweet rice noodles powder down is going to in cold water basin that reserves ( if the hot water must change often)
4. pour the sweet rice noodles adds white thin cloth , abandon keep be drained of water , eat with coconut cream
compound coconut cream sugar bucket 500 well gram
the coconut abrades 500 gram
jasmines water  floats 3/4 cup
powdery salt is 1/4 teaspoon
The way does
1.squeeze coconut milk with the water floats the jasmine , separate coconut cream keeps 1 the measuring cup , and 2-3 coconut measuring cup creams
2.dissolve bucket sugar appeareds coconut cream , add powdery salt , lift put on the stove enough [ when hot ] , put something down abandon keep coldly , eat with the sweet rice noodles and ice
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Monday, April 7, 2008

CHA AOM PAD KUNG(Acacia cooks the shrimp,Thai food)

bt pipat
Hi! The entourage is thai-food-online.blogspot.com , today we will advise you about Thai menu again type for example , CHA AOM PAD KUNG(Acacia cooks the shrimp,Thai food)
top Acacia compound draws only for 100 gram tops
fresh shrimps are  200 gram
garlics are 5 petal
garden guinea-peppers  10
shellfish  oils  2 tablespoon
cane  sugar 1 teaspoon
the salted soya  beans  1  tablespoon
vegetable oil for cook
The way does
1.fresh sheep shell shrimp splits the back takes black heel goes out , wash cleanly
2.pound the guinea-pepper and enough [ when ] crushed garlic
3.induce cook with enough [ when ] hot oil , add the shrimp cooks enthusiastic , enough [ when ] cooked shrimp , flavor with shellfish oil , cane sugar , the salted soya beans is
4.add Acac
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Sunday, April 6, 2008

YUM KUNG HANG(mix the dried shrimp,Thai food)


by pipat
Hi! the entourage is thai-food-online.blogspot.com , today you will meet with cooking kind formula mixes to are YUM KUNG HANG(mix the dried shrimp,Thai food)
The ingredients
dried  shrimps body big  100  gram
young rhizome ginger is     1
onions                                   5   head  
lemon,the guinea-pepper is fresh,fish sauce,kerosine can sugar
The way does
- should use the hot water has scalded the dried shrimp before already , add the screen are drained of water
- peel the ginger slices fiber , peel lane onion lengthwise the guinea-pepper slices very small
- dissolve kerosine can sugar , fish sauce , lime juice together .
- flavor with the dried shrimp , lane ginger , onion , the guinea-pepper tastes to follow like
follow and advise Thai menu that eager to know done to a turn thai-food-online.blogspot.com

Saturday, April 5, 2008

KHAO PAD SUBBRA ROD(Pineapple Fried Rice,ThaiFood)


This is an all-around favorite. You will find this dish on almost every Thai restaurant\'s menu.
It is also fun to make, because you can actually serve in the pineapple!

Ingredients:




1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice


Directions:



1. Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.
2. In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.
3. Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.
4. Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.
5. Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and / or sliced beets.

Friday, April 4, 2008

Sweet and Sour Prawns(thaifood)


INGREDIENTS :
Vegetable oil 3 tbsp.
Prawns, peeled and cleaned 8 oz.
Green bell pepper, cut into bite sized pieces 1/2
Onion, cut into bite sized pieces 1/2 head
Cucumber, cut into bite sized pieces 1/2 cup
Pineapple 1/2 cup
Tomato cut into wedges 2
Sugar 2 tbsp.
Vinegar 2 tbsp.
Soy sauce or fish sauce 1 - 2 tbsp.
(2 servings)

1. Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.

2. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.

3. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.

4. Spoon this dish onto a plate and serve hot with other main dishes.
Tips…

This Thai sweet and sour dish differs from the Chinese variety in that the sauce has no starch thus the dish is much lighter and more delicate. It also does not have tomato ketchup in it.

Thai cooking can sometimes prove difficult due to the fact that Thai ingredients vary in taste and intensity. One bottle of fish sauce tastes different to another and may also be saltier. So, when cooking Thai food, you have to taste your food as you cook, season it bit by bit and correct the taste as you go along.
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Thursday, April 3, 2008

KANOM COK(the kind of Thai sweetmeat is,Thai food)


by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will advise you about Thai kind Thai dessert food is KANOM COK(the kind of Thai sweetmeat is,Thai food)
powder ingredients
1.          rice flour is (dry)1 the measuring cup
2.          2 measuring cup waters are
3.          dry-cooked rice 1/3 the measuring cup is
4.          almost old coconut abrades 1/2 white the measuring cup
5.          1/2 powdery teaspoon salt
6.          the 1/2 hot tablespoon water is
Ingredients infront coconut cream
1.          1 coconut measuring cup cream is
2.          1/2 cane measuring cup sugar is
3.          1-1/2 powdery teaspoon salt is
especial utensil is
kind of Thai sweetmeat stove , the hot compress is ( coconut waste wraps , with the cloth , whiteness , by use square cloth , 6x6 sizes are inch )
The way does
1.add coconut waste in the middle grab , the edge of a piece of fabric reaches , come to every a side
2.bind a rope gives the waste , the coconut assembles , crystallize round , abandon a man keeps for catch the spoon , for pick the kind of Thai sweetmeat , oil , for rub kind of Thai sweetmeat socket
3. measure 1 measuring cup powder adds a deep dish mixes , add the 1 measuring cup water , a person blend , then dip keep 12 hour or stay overnight
4. grind dry-cooked rice 1/3 the measuring cup , the coconut abrades , measuring cup , fully the water 1 again the measuring cup
5. mill give circumspect [ powdery ] with mill a stone all right
6. pour the coconut and dry-cooked rice that have ground then appeared deep powder dish that dip to keep , add powdery salt , a person blend good , use formed kind of Thai sweetmeat powder
7. mix coconut cream , sugar , and salt together , a person gives the sugar dissolves to stand kind of Thai sweetmeat stove on young fire , give very hot , then use the hot compress , touch vegetable oil wipes every kind of Thai sweetmeat socket socket are soaked oil , fetch powder drops to appeared a socket about almost a socket , wait a minute then drop infront coconut cream down about 1/2 the tablespoon , close the lid then poor powder scorched yellow edge , then use the spoon fetches to go up add the tray prepares to eat
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Wednesday, April 2, 2008

CEE CLONG MOO AOB COLA(pig rib bakes the cow hunts,Thai food)


by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will lead you goes to know with food Thai appetizing formula again bely CEE CLONG MOO AOB COLA(pig rib bakes the cow hunts,Thai food)
be soft soaked the mouth and hundred thousands pig delicious rib unambitiously learn the news to are entertained
The components
*rib pig                              1                 kilogram
*cow water hunts            1                 bottle
*petal big garlic slices to are bright 4-5 the petal
*black pepper penetrates enough [ when broken ] 1 tablespoon
* shellfish oils                    1                 tablespoon
*dust flavors                     1                  teaspoon
*salt is powdery                1                  teaspoon
The way does
+ wash pig rib cleanly then abandon to keep enough [ when ] is drained of water
+ lead pig rib adds a pot has baked then pour cow water hunts down go to , sprinkle salt gives throughout , close the lid bakes to keep for a moment , by use moderate heat , from that time wait for poor cow water hunts to begin little
+ after pig rib begins done to a already turn add shellfish oil , black pepper and dust flavor , a person blend then bake again next about 30 minute , wait for poor pig rib is soft done to a turn , from that time , fully can eat immediately
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Tuesday, April 1, 2008

Sticky rice with fruits(Thaifood)


by pipat 
Hi! , the entourage is thai-food-online.blogspot.com today you will have known with Thai kind dessert food that likes very bely again is
Sticky rice with fruits ข้าวเหนียวมูล
Ingredients:
400 ml (13 fl oz) coconut milk
300 ml (10 fl oz) water
250 g (8 oz) sticky rice
3 tb sugar
salt
fruits



Method:
In a pot bring half of the coconut milk and the water to boil. Reduce heat and add sticky rice, sugar and salt.
Cover the rice and let simmer for 20 minutes.
Pour in rest of the coconut milk and stir. Serve with fresh fruits
such as the mango
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