YUM PLA DOOK FOO( mix cat fish rises ,Thai food )

by pipat

Hi! the entourage is thai-food-online.blogspot.com today you will have known with the way cooks a meal Thai popular again type for example
YUM PLA DOOK FOO( mix cat fish rises ,Thai food )

a formula cooks a meal mix fierce fish rises

The way does ( the fish )

cat fish is or 500 snake-head gram fishes have induced to roast already the sheep only for the meat , bring chop total up with 1/2 scale of a bread cup fish

bring fry in hot oil by use hot moderate fire while donkey tape down go to fry must is hurried take spade of frying person pan gives the fish splits with otherwise it does will not rise but , capture crystallize wet

The way does the water mixes

3 tablespoon fishsauce

4 lime tablespoon cane sugar juices are or 1 bucket tablespoon

10-15 guinea-peppers garden dented some sugar brings to mix altogether

add 1/4 red lane cup onion and raw mango ( sour ) slice 1 down go to (before eat )

the time will eat softly pour on the fish that fries to rise keep sprinkle the groundnut fries above the fish , eat with the lettuce

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MOO YUONG(shredded pork is ,Thai food)

by pipat
Hi the entourage is thai-food-online.blogspot.com today we will know with Thai popular menu again bely MOO YUONG(shredded pork is ,Thai food)

pork compound ( red meat entirely ) 5 kilogram

C - white 40 gram

cane sugar 70 gram

want to do shredded pork 2 kilogram

The way does

1.prepare the pork is red meat entirely has no it is piece big character

2.boil the pork tenderly then rip to is the heel

3.lead a pig that rip to is line , come to add C - whiteness cane sugar boils until next is left the a little water

4.bring cook give dry use young poor pig dry fire rises

5. pick in dry moistness low utensils

Note

the deceit and cook must use young fire

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KHAI JAO POO(crab omelet compresses ,Thai food)

by pipat
Hi! the entourage is thai-food-online.blogspot.comtoday we will lead you goes to know the way cooks Thai where does easy is KHAI JAO POO(crab omelet compresses ,Thai food)
The ingredients
the reddish yellow is 2
a crab compresses 50 gram
oyster sauce 1 teaspoon
C - white 1-1/2 teaspoon
The way does
1. slice a crab compresses in long rows reserve
2. thin egg bamboo-stripes adds a deep dish and beat to give enough [ when ] broken egg
3. add a crab has compressed that slice to take keep then add sauce oyster ingredients C - , white beat blend again
4. lead down fry in oil that the a large amount and the fire rather the power grade down crab meat compress to give throughout both of an egg
5. enough [ when ] cooked lead very add a dish
*A Note is
- should use paper for absorb oil supports a dish before , for get rid paramour oil
- can add the leek and the parsley get down an egg which beat to keep
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NAM PRIK NAM PLA(chili fish sauce sauce,Thai food)

by pipat

Hi!  the entourage is thai-food-online.blogspot.com  today you will have known Thai species chili sauce food again bely NAM PRIK NAM PLA(chili fish sauce sauce,Thai food)

The ingredients                                                                                                                                               The guinea-pepper roasts powdery                3               teaspoon                                                           dried powdery shrimp                                       3               tablespoon                                                       fish good sauce                                                    4               tablespoon                                                       bucket sugar                                                        1               teaspoon                                                           red onion the lane                                               2               tablespoon

The way cooks                                                                                                                                                                lead the guinea-pepper roasts the dried shrimp is powdery add a mortar pound be circumspect [ powdery ] blend flavor with fish good sauce bucket sugar mix blend add onion  slice down go to taste follow want  eat with the green vegetables or  the vegetables scalds such as Acacia mango top , lead tree cucumber top etc. or eat things to eat with pretty hot rice all right

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Thai Food: Tom Kha Gai (Chicken in Coconut Milk w Galangal)

Chicken Coconut Soup



Chicken Coconut Soup
ต้มข่าไก่ tom kha gai
Posted: 15th February 2005



Chicken Coconut Soup with mushroom

I read in the newspaper the other day, that a research team from the UK had proved that an extract of galangal can both kill cancer cells and protect healthy ones from the disease. As this is a common ingredient in Thai stir-fries and soups I was intrigued to learn more. I went onto the Internet and googled "galangal". I eventually found a recipe for Tom Kha Gai (chicken coconut soup). As this is on my favourites list I decided to have a go at cooking it.

My first stop was my collection of cookery books. I soon discovered that although each book had a recipe for Tom Kha Gai they were quite different from each other. From my memory of eating this dish I decided to use the recipe from "Thailand The Beautiful Cookbook". I made a list of the ingredients before setting off to the supermarket. I needed: coconut milk, galangal, lemon grass, kaffir lime leaves, lime juice, coriander leaves and some chili. They wanted green but I wanted red.


(Left): galangal (Right): lemon grass

On the left is the galangal (kha). As you can see, it is similar in appearance to ginger. It is pinkish and has a peppery flavour. The label on the pack said it cost 45 baht per kilo. This pack cost 5.75 baht. More than enough. On the next shelf I noticed another pack with both lemon grass (right), galangal and kaffir lime leaves (below right). These are the ingredients for Lemon Grass Soup (more famously known as Tom Yum). As this was only 7 baht I decided to go for that. (1 US$ is presently 38 baht.) As far as I understand, although these two dishes have similar ingredients, Tom Yum focuses more on the lemon grass and Tom Kha Gai focuses more on the galangal. If you are wondering at this stage what "tom" means then I will tell you that it means "boiled".


(Left): coriander (Right): kaffir lime leaves

Next I needed the coriander or "pak chee" in Thai. There were two varieties on the shelf. One was "pak chee tai" and the other "pak chee jeen". I guess the former was Thai and the latter Chinese. As "pak chee jeen" was translated into "coriander" on the label I knew which one to pick. This only cost 4 baht. Next on my list was the small green limes, coconunt milk, chilis and of course the chicken. Oh yes, did you know that the red chilis that are labelled in English as "red bird chili peppers" are called in Thai "mouse shit chilis"! I wonder why they didnt translate that properly in the supermarket?

Tom Kha Gai - Chicken coconut Soup

Ingredients:
2 cups of coconut milk
6 thin slices of galangal
2 stalks of lemon grass (cut into 1 inch strips and crush with cleaver)
5 fresh kaffir lime leaves (torn in half, not cut)
250 g of boneless chicken
5 tablespoons of fish sauce (naam blaa)
2 tablespoons of sugar
Half a cup of lime juice
1 teaspoon of black chili paste (nam prik pow)
Quarter cup of coriander leaves
5 green chili peppers (I will use red chilis)

Method 1:
(1) Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce and sugar.
(2) Simmer for about 4 minutes, or until the chicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.
(3) Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.
(4) Garnish with the torn coriander leaves and chili pepers, and serve.

Other recipes I have read dont include the lemon grass. I also saw another one that said add the chili at the same time as the chicken. I will do that. This next version of the same recipe comes from a book called "Simply Thai Cooking". I am thinking I will go for a mixture of the two. However, they say add lemon juice which I dont have!

Method 2:
(1) Slice the chicken into thin strips.
(2) Smash lemon grass with the flat side of a chefs knife once and then cut into 1 inch pieces; slice galangal into thin rounds; tear lime leaves into thirds; cut chilis in half.
(3) Heat coconut milk and water in a saucepan for 2-3 minutes. Dont let it boil. Reduce heat to a medium and add lemon grass, galangal, lime leaves, chilies and cook for another 2 minutes, stirring continuously and not letting it boil.
(4) Add chicken strips and cook for 5 minutes, stirring over medium heat, until the chicken is cooked.
(5) Add 2 tablespoons of lemon juice, 1 tablespoon of fish sauce and quarter tablespoon of sugar. stir, and continue cooking for another minute or two/
(6) Transfer to a soup bowl and serve immediately, garnished with fresh corriander leaves.

Well, I think everything is ready. I am off now to cook some Tom Kha Gai. Wish me luck!


Credite By Thai FooD To The World

"Larb Kai" (Spicy Chicken Salad)

"Larb Kai" (Spicy Chicken Salad)

Lahb Gai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.

Ingredients:
2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup grounded roasted-rice (see below)
1-teaspoon green pepper (sliced)
Ground dry red chili

Directions:
Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce, and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)

Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.

Roasted Rice
Set your burner to the highest setting, and add in one cup of rice. Keep stirring until the rice becomes brown and color. It will almost achieve a burnt look. Then grind it using either a coffee grinder or mortar and pestle.
credite by www.horapa.com

TUB WARN( sweet liver is , Thai food )

by pipat
thank everybody who follow thai-food-online.blogspot.com , today I will lead you goes to know with Thai popular menu again bely TUB WARN( sweet liver is , Thai food )
I emphasize to use pig liver does
if be at food his shop uses cow liver
wash the liver then to slice is don't very thickly extremely assume the role of a rich will appetizing from that time take the brown sugar sprinkles to mix blend stop before ( it will make frame liver )
from that time add the paprika rice roasts to use its innovation onion this time the vegetables the parsley slices rough peppermint lane shallot fish sauce the lemon is
stand the water enough [ when ] be angry add the liver down go to stir quickly already filter the waste water from that time soak cold for a moment , if like [ model ] the northeast really him will do to like [ model ] to is pink inside , already the liver will soft , but , our , enough [ when ] scald finished already , will seize stir in a pot once more cookedly from that time squeeze the lemon add the fish sauce taste like to very sour or salty add get please a person does like a person eats add the paprika rice roasts begin onion taste delicious again still , if delicious already sprinkle kiss the lane parsley peppermint finished already fully eat
**** ever see a friend does slice the liver has already he seizes a person in a pot yes add the a little water ***
Tip at I must scald the water before because mix the brown sugar takes to keep otherwise bad sweet go to only
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spicy lemongrass soup (Tom Yum,Thai food)

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will take you goes to know with a story of Thai food are the spicy lemongrass soup (Tom Yum) , be kind typical Thai dish food , be the meal that eat things to eat with pretty rice , eat prevent throughout every a part in the country emphasize sour smack and spicy is a principle , go out salty and a little sweet
foreigner will know the spicy lemongrass soup in a picture of , spicy lemongrass shrimp soup , more than spicy lemongrass kind other soup by what is the spicy lemongrass soup will add animal meat ? all right , such as , shrimp , pig , chicken , fish , fish head , or , will don't add animal meat all right
the vegetables which like to add most in the spicy lemongrass soup for example , , lemongrass , galingale , chili , other vegetables which like to add next for example , tomato , black mushroom , mushroom , mushroom , edible inflorescence of a banana plant is parsley ingredients part that have to add is , lemon , fish sauce , sugar , chili sauce burns
milk insertion or coconut cream down go to that , somewhere , like to add for , mellow smack goes up , like to to call that , , spicy lemongrass water condensed soup
spicy lemongrass shrimp soup , The that like to add it the shrimp down go to for enhance shrimp smell
spicy lemongrass head fish soup , like to don't like to add milk
if , be the sour and spicy smoked dry fish soup will add tamarind water wet to replace lime juice , and will add fresh shallot down go to with
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the minced meat in Lanna civilization

by pipat
Hi! the entourage is thai-food-online.blogspot.com , today we will take you goes to know with a story of Thai food are minced northland meat , the minced meat in Lanna civilization , distribute three big kind , for example , minced Lanna west meat since , Lampoon Chiangmai , will have different thing from other zone is will participate to assemble of different spices is will have the a kind of Chinese dish , total up go inside minced meat chili with , which , will have individual smell goes out , minced Lanna southeast meat since , spread and Nan , will have different thing from other zone is will have components character of ardent spices more than other zone is will have good banana blossom insertion and local spices such as , appeared minced meat chili which , will enhance the spicy very much , minced Lanna north meat since , Phayao , Chiangrai will go up that have the difference that guinea-pepper pickling shallot pickling lead comes to are the components with character part of minced meat that chili will participate that overlay to overlap between two first zone , be if , stay adjoin , which zone , will have the character resembles that zone , unless , the difference has in about [ story ] of minced meat chili already , the difference in each that area has will the favor in dressing up accessory is all that entrails differently which if be minced pig that meat , the somewhere will like to make cooked by scalding , but , somewhere , will like to make cooked by frying in the language of extremely cook minced frying meat will call that , rice noodles but if be minced meat meat neither a cow or that buffalo doing entrails will exist two penetrate to take a pillar is scalding , which , if , do not scald , add down go to raw , but , in case of of clear (clear at have young chit of a cow and taste buffalo go out bitter ) like to to bring roast which , when , roast done to a turn the smell will kiss the excellent taste ( young location chit in clear ) when , make cooked already will bring mix with the all ingredients , from minced ordinary meat will the minced meat again one kind which , call that , the minced meat is bitter , minced north meat (minced city meat) be necessary if torn the vegetables with ( the side dishes is ) there is long ago a kind follows each the land but every kind vegetables will can eat with every the minced meat no be always such , minced pig meat will eat with the grass farts dog , and olive top etc. vegetables base part all right old , bamboo vegetables , kiss be urgent , the vegetables stinks nail garuda stump parsley leek , parsley , both of green lettuce and white , the vegetables hijacks a wart on the skin the vegetables G the somewhere eats minced pig meat accompanies with fresh tomato , the part is unusual , eat with the eggplant closely soak the fish , or , jackfruit top fries , or good the banana blossom , which , everything entirely is herbs , when , arrive at Songkran festival work of every year , at the Chiang Mai has will the arrangement competes the minced meat is the tradition , there is both of professional generation , the generation is amateur , which , very by mass medium Chiang Mai association follows Thai other menu done to a turn thai-food-online.blogspot.com

LARB( the minced meat,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 LARB( the minced meat,Thai food )
important ingredients in doing minced meat
minced meat , be Thai food , a kind mixes , there is doing step as follows
lead take animal meat , such as , the pork comes to chop is circumspect about 200 gram
clear young and clear a ton , that boil cooked then slice thinly , about 100  gram
the movie and the liver , slice thinly , about 100 gram
the blood is fresh about 1 tiny bag
leek , parsley , slice , about 2-3 the spoon
Ingredients , such as , dry chili is powdery , garlic , onion , salt
the spices such as , galingale , lemongrass , the pepper is black , for deodorize stink
The way cooks the minced meat , add the meat , young clear , clear a ton , liver , movie , blend then , add the spices , Ingredients , mix blend , for condensed intensity of the smack , as a result , add the blood down go to with , from that time if , want to have like [ model ] , raw , have immediately [ Ok ] , or induce roast cookedly all right
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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
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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 .
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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

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.)

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.

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.

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.

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.

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).

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.