Roasted Chili Paste (Num Prik Pow)

Here are Roasted Chili Paste or Num Prik Pow are very important ingredients for many Thai dishes. Always use for cooking STIR-FRY and SOUP menu. It’s a popular thai cuisine.

INGREDIENTS :

• 5 dried red spur chilies, roasted
• 8 roasted shallots
• 6 cloves roasted garlic
• 2 cup vegetable oil
• 1 tbsp palm sugar
• 1 ½ tbsp tamarind juice
• ¼ tsp salt
• 3 tbsp fish sauce
• 1 tsp shrimp paste

PREPARATIONS

• Pound roasted chilies with salt to a fine paste.
• Add roasted shallots and garlic, and continue to pound until smooth paste
• Add shrimp paste, pound lightly to combine.
• Transfer the mixture to a pan, saute in oil until fragrant. Season and taste with fish sauce, sugar and tamarind juice, stirring well.

Hanglay Curry (Kaeng Hang Lay)

Hanglay Curry or Kaeng Hanglay in Thai. This Kaeng Hanglay recipe was traditionally served at various festivals in northern Thailand and especially when young teenage boys become novices. The Kaeng Hang Lay curry was served to the Monks first and later cooked potato was added to stretch the dish for the rest of the community.

INGREDIENTS:

• 500 g pork neck, cut into 1 inch cubes
• 7 g hang lay powder
• 50 g pre-prepared hang lay curry paste
• 50 g roasted peanuts
• 50 g pickled local garlic (small and roundish)
• 100 g fresh garlic
• 100 g shallots
• 200 g onions, sliced
• 50 g ginger, shredded
• 50 g tamarind juice
• 50 g palm sugar
• 20 g light soy sauce
• 10 g dark soy sauce

PREPARATIONS:

• Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.
• Marinade for one hour.
• Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender.
• Add the pickled garlic and reduce the heat to very low.
• Simmer, stirring occasionally, for another 30 minutes.
• Garnish with the remainder of the ginger before serving with steamed rice.

Khai Pad Prik Khing

This delicious Thai ginger chicken stir fry recipe also call in Thai Khai Pad Prik Khing is quick and easy to make, plus it's super healthy, aromatic, and flavorful. Ginger and chicken pair extremely well, making for a superb stir fry recipe that's extra good-for-you. You needn't cook vegetables on the side simply serve with rice. This Thai ginger chicken stir fry also makes for great leftovers, including hot lunches. ENJOY!

INGREDIENTS:

• 400 g chicken, cut into well pieces
• 1 tbsp minced garlic
• 1 cup black mushrooms, sliced
• ½ cup red peppers, cut diagnally
• 3 tbsp finly sliced ginger
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp oyster Sauce
• ¼ cup chopped onion
• 2 spring onions, cut into 1" long
• coriander leaves (for garnishing)
• cooking oil

PREPARATIONS:

• Heat oil in a wok. Add garlic and stir fry until golden.
• Add chicken and stir fry until nearly cooked, then add fish sauce, soy sauce and oyster sauce and stir until it begins to bubble.
• Add the rest of the ingredients and stir fry until the chicken is done.
• Transfer to a serving dish and garnish with coriander leaves.
• Serve immediately with hot steamed rice.

Pla meuk pad kai kem

This Pla meuk pad kai kem or Stir-Fried Squid with Salted Eggs Yolk it’s something familiar with Stir-Fried Squid With Roasted Chili Paste or Pla Meuk Pad Nam Prik Paw. But this Thai roasted chili paste recipe is less spicy! The taste are more smoot make it different by salted eggs yolk. But if you still like more spicy just check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer less spicy dishes, adding more chili if you like more spicy. Roasted Chili Paste always makes for excellent Thai chili paste.

INGREDIENTS:

• 350 gram squid, cleaned and cut into well pieces
• 3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]
• 1 spring onion, cut into 1" length
• 1 red chili, cut diagnally
• 5 garlic cloves, minced
• 2 tbsp oyster sauce
• ½ tbsp fish sauce
• ½ tbsp soy sauce
• 1 tsp sugar
• 1 tbsp roasted chili paste
• ¼ tsp pepper powder
• cooking oil

PREPARATIONS:

1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.
2. Heat oil in a wok over medium heat.
3. Add garlic and stir fry until golden.
4. Then add spring onions and squid.
5. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.
6. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.
7. Don't forget to taste before transfer to serving dish.
8. Transfer to a serving dish.
9. Garnish with sliced red chili and serve immediately with hot steamed rice.
10. Yum..Yum..

Thot Man Khao Phot (V)

Thot Man Khao Phot or Spicy Fried Corn Patties is a small spicy appetizer. There's something very comforting about using fresh corn. This vegetarian recipe uses plenty of corn as a spicy fried corn patties and healthy, as well as very low in fat.

INGREDIENTS:

• 2 cups corn kernels (about 4 large ears)
• 1 egg
• ¼ cup thinly sliced yard-long bean
• 1 tbsp red chilli paste (for kaeng-khua)
• 2-3 tbsp rice flour
• 2 tbsp light soy sauce
• 1 tsp salt
• 2 cups vegetable oil (for frying the patties)
• 3 tbsp wheat flour (for flouring the patties)

PREPARATION:

1. Blend all ingredients with soy sauce and salt together and knead to a uniform texture.
2. Form the dough into 1-inch balls, flatten slightly, flour with the wheat flour and fry in hot oil.
3. Fry 8-10 patties at a time. If too many patties does not become crisp.
4. Serve with relish.

INGREDIENTS for Relish

• ¼ cup vinegar
• ¼ cup water
• ¼ cup sugar
• 1 tsp salt
• 1 red spur chilli, well pounded
• 5 cucumbers, thinly sliced
• ¼ cup roasted peanuts

PREPARATION for Relish

• Bring the vinegar, water, sugar, salt and chilli to a boil and then allow to cool.
• Pound the peanuts well in a mortar and then mix with the syrup and add the cucumbers.
• Then ready for serve

Note:

Instead of kaeng-khua chilli paste 1 tbsp of well pounded coriander roots and garlic may be used.

Luk Chin Thua Khiao (Mungbean Balls) (V)

Mung beans are among my favorite. They're most often used in Indian and Chinese cooking. With their rich, creamy texture, they're also great in salads. And their health credentials are excellent: zero cholesterol, negligible fat, high in protein and dietary fiber, and a good source of calcium and iron.

This mung bean balls is a particularly tasty recipe such a apptizer. It's quick and easy to make (apart from the overnight soaking of the beans), especially as you can do most of the preparation in advance.

INGREDIENTS:

• 1 ½ cups mashed, boiled, hulled mungbeans
• 3 coriander roots, well pounded
• ¼ tsp pepper
• 5 cloves garlic, well pounded
• 1 ½ tsp salt
• 2-3 tbsp wheat flour
• 1 eggs
• 1 tsp vegetable oil

PREPARATION:

• Mix all the ingredients and knead together until stiff.
• Taking one tablespoonful at a time, roll the dough into balls.
• Place the balls on a plate, put into a steamer in which the water is already boiling, and steam for five minutes.
• Then, remove the balls from the steamer and fry in plenty of oil.
• They may be served with chillies sauce or ketchup or sweet and sour sauce

Enjoy~* ;)

Khanom Jip & Kiao Thot Sai Phak (V)

From now more and more people are turning to vegetarian foods nowadays due to growing interest in maintaining health and in the healing quality of meat-free diets; this in addition to long standing religious reasons. Then from now I will more post about vegetarian foods. Started from...Khanom Jip...

Khanom Jip and Kiao Thot Sai Phak in Thai and also we call in English is Steamed or Fried Won Ton with Vegetarian Filling. This food we eat like a appetizer and all day menu. Also lover kids menu..Let's go...

INGREDIENTS:

• 80 won ton sheets
• ¼ cup diced onion
• ½ cup thinly sliced, soaked ear mushroom
• 1 cup diced carrot or diced pumpkin
• 1 cup peas or short lengths of green beans
• 1 tsp. chopped coriander root
• 2 tbsp fried garlic
• ¼ tsp pepper
• 5 cloves garlic
• 1 tbsp seasoning sauce
• 1-2 tbsp light soy sauce
• 1 tbsp wheat flour
• 2 tbsp vegetable oil
• 1 egg

PREPARATION: (for Khanom Jip)

1. Pound the coriander root, pepper, and garlic well in a motar.
2. Heat the oil in a frying pan. When it is hot, fry the garlic mixture until fragrant, then add the onion, mushrooms, peas or beans and pumpkin or carrot and stir fry until tender, seasoning with seasoning sauce and soy sauce.
3. Separate the yolk of the egg from the white. Set the white aside for use in wrapping the won ton.
4. Add the yolk to the pan, then add the flour and mix thoroughly.
5. When ready remove from the pan and allow to cool.
6. Place about 1 tsp of the filling in the center of won ton sheet and fold the sheet up by making small pleats all around the filling, sticking the sheet closed by dabbing it with a little of the egg white.
7. Place the won ton on a lightly greased banana leaf or tray in a steamer and steam for about 15 minutes.
8. After removing from the steamer, arrange on a plate, sprinkle with the fried garlic and serve with light soy sauce, soy vinegar or sliced chillies in vinegar.

PREPARATION: (for Kiao Thot Sai Phak)

1. For make a Kiao Thot, place about 1 tbs of the filling in the center of each won ton sheet, fold the sheet over the filling, wet the edges of the sheet with a little water and then pinch the edges closed.
2. Heat the 2 cups of oil in a frying pan.
3. When it is hot, fry the won ton until crisp and golden brown, then remove from the pan and drain.
4. Serve with chilli sauce or ketchup

Seafood Spicy Stir-fry (Pad Cha Ta-lay)

Seafood Spicy Stir-fry or Pad Cha Ta-lay in Thai. This Seafood Spicy Stir-frying is a great way to cook up a fabulous Thai dish quickly. These seafood spicy stir-fries are deliciously easy. Rich and succulent, but still marvellously healthy, these easy recipes make dinner into something special. And still have a great Thai taste. Enjoy ka!

INGREDIENTS:

• 100 grams snapper , sliced (any meaty white fish)
• 100 grams squid, scored and sliced
• 100 grams medium-sized shrimps, cleaned, shelled and deviened
• 1 tbsp chopped garlic
• 5-10 chilies, crushed
• 1/2 red sweet pepper, sliced
• 50 grams wild ginger [ka-chai], finely sliced
• 1 tbsp fish sauce
• 50 grams sweet basil leaves
• 10-15 green peppercorns
• 2 tbsp roasted chili paste

PREPARATIONS:

• Heat oil in a wok over medium-high heat.
• Wait until hot, add crushed chilies, garlic, wild ginger.
• Stir until aromatic and golden.
• Add shrimps, snapper, squid and stir until nearly cooked.
• Then add roasted chili paste, fish sauce, sugar, peppercorns, sweet pepper, and sweet basil leaves.
• Stir quickly until all ingredients mixed well, then remove from heat.
• Transfer to a serving plate and serve immediately with hot steamed rice.

Stir-Fried Squid With Roasted Chili Paste (Pla Meuk Pad Nam Prik Paw)

Stir-Fried Squid With Roasted Chili Paste or Pla Meuk Pad Nam Prik Paw. This Thai roasted chili paste recipe is red hot! Check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer less spicy dishes. Roasted Chili Paste makes for excellent Thai chili paste.

INGREDIENTS:

• 350 grams squid, cut into well pieces
• 50 grams spring onion, cut into 1/2" long
• 2 red or yellow chilies, cut diagnally
• 1/2 onion, sliced
• 1 1/2 tsp roasted chili paste
• 1 tsp soy sauce
• 1/2 tsp sugar
• cooking oil
• coriander leaves (for garnishing)

PREPARATIONS:

• Heat oil in a wok over medium heat.
• Add squid and onion together, stir quickly until nearly cooked.
• Be careful not to overcook. You will get the best taste of squid only when the squid is nearly cooked.
• Add roasted chili paste, soy sauce, green onion, chilies, sugar and stir fry for another 2 minute and until all ingredients mixed well.
• Transfer to a serving dish.
• Garnish with coriander leaves on top and serve immediately with steamed rice.

Fried Eggs in Clear Soup (Kang Jued Khai Nam)

This easy eggs soup recipe is soothing and nourishing, as well as elegant to serve. A close relative of Chinese soup, this soup quick and easy to make, and any type of prepared crab meat , pork, or chicken. This Thai-style Eggs Soup is great for everyday eating, but can just as easily be served as an elegant appetizer at a dinner party or other special occasion. ENJOY ka!

INGREDIENTS:

• 100 grams ground pork
• 50 grams vermicelli noodle (optional)
• 3 eggs, beaten
• ¼ cup oil
• 1 tbsp crispy fried chopped garlic (for topping)
• ½ cup thin sliced onions
• 6 cups chicken stock or water
• 1/3 cup fish sauce
• 1/8 teaspoon white pepper
• 300 grams chinese cabbage, cut into well pieces
• 2 spring onions cut into 1 inch long pieces

PREPARATIONS:

• Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.
• In a pot, bring the chicken stock (or water) to boil.
• When boiling, add pork and stir until cooked.
• Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.
• Remove to a serving bowl.
• Before serving, garnish with crispy fried chopped garlic on top of the bowl.