Tan Kitchen - Thai Kitchen: June 2009

Sweet and Sour Seafood (Pad Preaw Wan Tha-lay)

This sweet and sour seafood or “Pad Preaw Wan Tha-lay” in Thai provides lots of tangy taste and depth of flavor, owing to the unique Thai combination of herbs and spices. The recipe features fresh seafood combined with pineapple chunks and green bell pepper (or sweet green Anahein pepper) for a wonderful stir-fried seafood dish that is perfect any night of the week. For a special Thai treat, serve this hot streamed rice. ENJOY!

Ingredients:

10 Shrimp
10 slice squid
2 medium tomatoes, cut into well pieces
1 medium onion, sliced
1 medium cucumber, sliced
1 bell pepper, cut into well pieces
1 tbsp fish sauce
1 tbsp sugar
4 cloves garlic, chopped
1 tbsp white vinegar
1 1/2 tbsp corn starch diluted in water

Ingredients for the battered shrimp:

10 medium shrimps, peeled and deveined
10 squid sliced
1 cup all purpose flour
1 cup cold water
1 egg
1/2 tsp salt
1/2 tsp white pepper
oil for deep frying

Preparations:

In a bowl, add salt, garlic powder and white pepper to flour.
Pour in water and mix in beaten egg until batter is slightly lumpy.
Batter shrimp (seafood) and fry until lightly golden brown.
Set aside for the sweet and sour.
Heat oil in a wok and fry the garlic until golen color.
Add cucumber, onion and stir until nearly cooked, then add tomatoes.
Stir until all cooked.
Add the shrimp (or pork), white vinegar, fish sauce and sugar (add more vinegar, sugar and fish sauce according to your desired taste - the original taste should be a nice balance between sour, salty and sweet taste.)
When it starts to boil, thicken with the diluted corn starch.
Served with hot steamed rice.

Thai Chicken Rice (Khao Mun Khai)

Thai Chicken Rice or Khao Mun Khai popular one plate dishes is a tasty Thai dish. Most we eat like a breakfast and It's always a popular choice for kids and adults. A super dish to eat on its own, this chicken rice recipe can also accompany other Thai food recipes. Enjoy!

Ingredients:

1 whole chicken (~450 grams)
5 cups jasmine rice (or long grain rice)
5 cloves of garlic, peeled and crushed
3 pieces of ginger, peeled and crushed
1 tablespoon of salt
coriander leaves (for garnishing)

Ingredients for Thai Chicken Rice dipping sauce:

1/2 cup yellow bean sauce
1/2 cup soy sauce
1/4 cup dark soy sauce
1/2 cup palm sugar
1/4 cup chopped fresh ginger
1/4 cup chopped garlic
6 chopped fresh Thai chile peppers

Preparations:

Boiling water in a large pot (put water just cover the chicken), also add 1 tablespoon of salt.
Wait until chicken is cooked, skimming the top for scum and excess fat.
Remove the chicken from the pot and cut into well pieces.
In a rice cooker, add 5 cups of rice (rinse if necessary).
Then add chicken stock to cover the 5 cup mark.
Add in the garlic and ginger, then turn on the switch to cook.
Wait until the rice is cooked.
While waiting for the rice, prepare the dipping sauce by mixing the soy sauce, dark soy sauce, yellow bean sauce, sugar, garlic, ginger and chile together.
Stir until mixed well and transfer to a small serving cup.
Serve rice with chicken pieces, dipping sauce, and fresh cucumber (sliced thinly).
Garnish with coriander leaves on top before serving.

#100 - Thai Vermicelli Salad (Yum Wun Sen)

Yeah...finally reaching 100 Thai food recipe. Not easy and very hard for me...but it's ok I'm happy to make it. Well, hot and spicy food is normally on the table of every meal in Thai house, particularly at dinner, the biggest meal of day. And Thai Vermicelli Salad or Yum Wun Sen is all day dining. It’s healthy and low fat. You can make it less spicy or more spicy as you wish. In Thailand famous for party time also. It’s is favorite Thai spicy salad one. And very easy to make it. Wanna try??

Ingredients:

10 medium size shrimps
10 pieces of sliced squid
100 g ground pork
1/2 cup mushroom
1/2 cup chinese celery, cut into 1" long
1 onion, sliced
1 tomatoes, sliced
1/2 cup shallot, sliced
5 chilies, coarsely chopped
50 g glass noodle
4 tbsp fish sauce
1 tbsp sugar (addition-tradition no sugar add and I don't like)
5 tbsp lime juice

Preparations:

Blanch pork and shrimp and squid in boiling water, drain
Blanch mushroom and glass noodle until soft, set aside
Mix all ingredients in a big bowl, then season with fish sauce, sugar and lime juice .
Transfer to a serving dish.
Serve immediately with fresh vegetable such as cabbage, cucumber, string bean, etc.

Fried Fish With Tamarind Sauce (Pla Rad Prik)

Fried Fish With Tamarind Sauce or Pla Rad Prik in Thai. From the pictures, Pla rad prik looks fancy and perhaps intimidating, but it is one of the easiest, tastiest dishes you'll find. I explain you step by step frying the fish and making the sauce. When the sauce is done, pour it over the fish. Voila, you have a beautiful presentation and ENJOY!

Ingredients:

1 fish (any meaty white fish) medium size
1 tbsp tamarind
3 tbsp sugar
1 shallot, coarsely chopped
2 cloves garlic, coarsely chopped
3 sprigs coriander
2 tbsp fish sauce
3 red or yellow chilies

Preparation: Fried Fish

Score the fish at an angle all the way to the bones on both sides to help it cook faster.
Heat oil in a wok, about half a cup or at least to the side of the fish.
Fry the fish on low heat, about 10 minutes on the first side.
Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.
When the first side is cooked, flip and fry the other side, for 5 minutes.
When the fish is cooked thoroughly, remove and set it on a plate.

TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350°F for 10 minutes.

Preparation: Topping Sauce

Heat a teaspoon of oil in a wok over medium heat.
Add the chopped mixture and stir.
Then add tamarind, fish sauce, sugar and a few tablespoons of water.
Mix well and let boil.
If the sauce gets too thick, add water.
It should be the consistency of maple syrup when cooled.
The original taste of sauce should be sweet, spicy and sour.
When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.
Serve immidately with hot streamed rice.

KRATHONG THONG (Patty Shells with Minced Chicken)

KRATHONG THONG or Patty Shells with Minced Chicken. Krathong Thong (aka Gratong Tong, Golden Flowers) is a popular type of Thai appetizer. These light crispy golden cups are filled with various savory fillings. There are many recipes for fillings, including shredded pork and prawns, mixed with sliced young corn, coriander root, garlic, pepper and fish sauce. See our recipe below for Krathong Crispy Golden Cups. Just before serving, the cups are filled and garnished with slivers of red chillies and coriander leaves. Fill the cups immediately before serving to retain the crispness of the pastry.

Patty Shells : Ingredients

½ cup rice flour
6 tbsp plain flour
2 tbsp tapioca flour
4 tbsp thin coconut milk
1 egg yolk
¼ tsp sugar
¼ tsp salt
¼ baking soda (bicarbonate of soda)
4 cups corn oil or vegetable oil

Filling : Ingredients

2 tbsp corn oil or vegetable oil
4 tbsp finely diced onion
200 g (7oz.) cooked chicken (or pork), finely chopped
2 tbsp finely diced carrot
2 tbsp sugar
¼ teaspoon black soy sauce
½ tsp salt
½ tsp white pepper coriander leaves for garnish
1 red chilli, finely sliced

Preparing the PATTY SHELLS

Make the PATTY SHELLS first by mixing all ingredients except oil together in a bowl.
Heat the oil then dip the KRATHONG mould in the oil to heat up.
Dip the mould into the batter and plunge back into oil.
Fry for about 5 minutes until light brown.
Then shake to remove the cup from the mould.
Place on the kitchen paper to drain, Repeat to make 20-25 cups.

Preparing the FILLING

Put the oil in a hot wok and stir fry onion and chicken for 2 minutes.
Add the rest of the ingredients and fry for about 3 minutes until vegetables are fairly soft. Leave them to cool.
Divide the filling among the batter cups.
Garnish with coriander leaves and slices of fresh red chilli.

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Thai Fried Rice With Chinese Sausage (Khao Pad Kun Ching)

This easy fried rice recipe is popular type of fried rice in Thailand also. Try it and find out what all the fuss is about! This delicious fried rice features Chinese sausage and egg as well as some healthy greens. Any meat can also be added, though it is equally good without. This fried rice recipe includes cooking tips to get your fried rice to taste restaurant-quality (or better!). ENJOY!

Ingredients:

3 cups cooked rice
1-2 Chinese sausages
3 cloves garlic, finely sliced
1/2 minced green or red chilli for medium-spiced rice
2 tbsp fish sauce
3 tbsp vegetable oil
2 eggs
3 spring onions, finely sliced
1/2 cup fresh coriander
1 cucumber, sliced
1 lime, wedged and 1 tomato, also wedged

Preparations:

Cutt Chinese sausage to bite size
Place oil in a wok. Add garlic and chilli.
Stir-fry over medium-high heat until fragrant (about 1 minute).
Add Chinese Sausages and stir fry until cooked thoroughly.
Move ingredients aside and crack egg into the wok.
Stir to cook and break up the egg.
When egg is nearly cooked, add the rice.
Stir fry, keeping the heat medium-high.
Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes.
Remove from the stove.
Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice.
Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.

Tips: For good-quality fried rice, leftover rice is best - anywhere from several days up to 1 week old. The key is to make the rice as dry as possible. If using freshly cooked rice, spread it out in a large bowl and place uncovered in the refrigerator for several hours (or overnight) before frying.

Stir Fried Chicken With Red Curry Paste

Stir-fried chicken with red curry paste and long green bean that made easy to find. In Thailand we called “Gai Pad Prik Khing” This is easy to make and it’s easy to find as a street food in Thailand.

Ingredients:

400 gs chicken, cut into well pieces (or prawns, pork, beef)
200 gs string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.)
2 kaffir lime leaves, sliced thinly
3 tbsp red curry paste
3 tbsp fish sauce
1 tbsp sugar
coriander leaves ( for garnishing )

Preparations:

Heat oil in a wok over medium heat, then add red curry paste.
Stir fry until aromatic.
Add chicken and stir fry until nearly cooked (about 3-5 minutes).
Then add string beans (or vegetables that you choose), fish sauce and sugar.
Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves,
and stir fry for another 30 seconds.
Transfer to a serving dish.
Garnish with coriander leaves and serve immediately with hot steamed rice.

Stuffed Squid in Plain Soup ( Gang Jued Pla Muk Yud Sai )

Thai soups are wonderfully flavored as well as being extremely healthy and nourishing. Perfect for chasing away a cold or flu bug, or simply for lifting your spirits and enhancing your mood. This is not a world famous and not much people cooking this recipe and I don’t think you can find in the restaurant also. I believe that you'll find all of these soups make terrific meal-in-a-bowl dinners any night of the week. ENJOY!

INGREDIENTS:

10 squids (middle size)
1 cup minced pork
2 group scallion
1 group coriander
1 tbsp. minced garlic
1 tbsp. light soy sauce
1 tsp. pepper
3 cups stock from pork or chicken bone

PREPARATION:

Clean the squids very well.
Mix minced pork with 1 tbsp. minced garlic, pepper and light soy sauce.
Stuff the squids with mixed pork and close the hole with its tentacles.
Heat the stock.
When it is boiling, add stuffed squids.
Cook for 8 minutes then remove from the stove.
Add scallion, coriander and mix well.
Taste your soup...how is it? Delicious?
Serve hot...yum..yum..

Thai Rice Soup With Shrimp (Khao Tom Goong)

In Thailand, breakfast often takes the form of soup "congee" (porridge), which is actually a kind of thick rice soup. This rice soup with shrimp recipe is a good example. In Thailand we call "Khao Tom Goong" It's a soothing, comfort food, and excellent if you're fighting a cold or flu. Whether cooked in a slow cooker, or on the stove, it's extremely easy to make, low in fat and calories, and healthy too.

Ingredients:

350 grams shrimp (shelled, deveined, and butterflied)
2 cups water
1 cup cooked rice
1/2 tsp preserved cabbage
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp minced garlic
1 cup chinese celery (including the leaves), sliced
1 tsp pepper powder
fried garlic for topping (optional)
salted radish (optional)

Preparations:

Heat a tablespoon of oil in a pot,
then add garlic and stir-fry until golden color.
Add water, and wait until boiling.
Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.
After boiling, add the cooked rice, preserved cabbage, and stirring occasionally.
Have a sitt and wait until boiling again,
then add the shrimp, and cook until the shrimp color turns to pink.
Transfer to a serving dish, sprinkle fried garlic over each serving,
and garnish with chopped coriander leaves and chinese celery leaves.
Serve immediately.
Enjoy your breakfast.

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Red Curry With Roasted Duck (Gaeng Phet Ped Yang)

I think my favourite red curry is this one which comes with roasted duck. In Thai it is called "Gaeng Phet Ped Yang". In Thai restaurants it can be quite expensive to order. So, it is useful to know how to cook.

Ingredients:

1 roasted duck, deboned and cut into well sized pieces
5 pieces of pineapple, cut into bite sized pieces
4 fresh kaffir lime leaves, chopped
1 tbsp sugar palm
2 1/2 cups coconut milk
8 cherry tomatoes
1 cup eggplant, cut into bite-sized pieces
1/2 tsp salt
2 tbsp fish sauce
1/2 cup water (or chicken stock)
1 1/2 tbsp vegetable cooking oil
3 tbsp red curry paste

Preparations:

Heat oil in a wok over medium heat and add the red curry paste, stir well.
Then add 3/4 cups coconut milk and stir until mixed thoroughly.
Add the roasted duck and stir often.
Then pour the mixture into a pot,
add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.
Continue stirring until boiling and remove from heat.
Transfer to a serving bowl.

Tips: You can serve with hot steamed rice or rice noodle

Search Amazon.com for red curry paste

Vegetarian Pad Thai

An authentic Pad Thai recipe for real vegetarian Thai food lovers, or those who want a lighter noodle dish without the meat. This Pad Thai recipe does offer adequate protein in the form of eggs (vegans can omit this ingredient), and ground nuts. Plus, because it's made with rice noodles, Pad Thai is a gluten free recipe.

INGREDIENTS:

100 g small rice noodles
1 yellow tofu
1 cup bean sprouts
1 tbsp. dried, pickled chinese radish
1 chinese kale
1 tbsp. ground roasted peanuts
1 tbsp. sugar
1 tbsp. vinegar
2 tbsp. sweet soy sauce
2 tbsp. light soy sauce
1/2 cup water
2 tbsp. oil

PREPARATION:

Wash all vegetables well.
Cut the kale into short lengths and remove hulls and root tips from the bean sprouts.
Cut yellow tofu into the cubes size
Heat oil in a wok over high heat and add the small rice noodles, sweet soy sauce and water and stir fry for several minutes.
Add cubes of tofu, kale and the remaining ingredients and continue to stir fry until done.
Serve the Pad Thai with lime wedges, ground roasted peanuts and bean sprouts and fresh kale, more taste by banana flower.
If you like spicy you can also add dried chilli.