Tan Kitchen - Thai Kitchen: July 2009

Kreativ Award Thank you Reesekitchen

I received this cute and sweet kreativ award from Reesekitchen .Thank you very much for your kindness. And sorry for the late posting. I hope my Thai kitchen won't be a disappointment to my reader and blogger all over the world.

The Kreativ Blogger award comes with some rules:

You must thank the person who has given you the award.
Copy the logo and place it on your blog.
Link to the person who has nominated you for the award.
Name 7 things about yourself that people might find interesting.
Nominate 7 other Kreativ Bloggers.
Post links to the 7 blogs you nominate.
Leave a comment on which of the blogs to let them know they have been nominated.

About Myself??

Born and grew up in Bangkok/Thailand.
Work for ISD International, French Company, present mission in Nege Sembilan Malaysia.
I love travel all over by company, no pay that what I very much love. I blogging where I went to. “Astro view Traveller”
I love my tiny “Green House” love gardening, growing tree, and feed my fishes. ;P
I love cooking Thai, Chinese and Italian at home and all over for my international colleagues.
I love blogging. It’s like I writing any reports and I love to do the best to get A+ ;)

Now I'm going to pass this creative blogging to my wonderful blogger friend from all over:

Beachlover Kitchen : Asian kitchen and Food Gallery
A Full-Timed Housefly : Newest Homemaker from Singapore
Mima's Oven: Baking is her passion and Cookie is her specialty
Taste of Home : Malaysian Chinese Cooking in San Diego
Salad from Countries : Food Recipe and Video
The World Tastes Good : I love to read his blog
My College Kitchen : Asian Comfort Food

Last I would like to thank you Reesekitchen, once again, for this wonderful award.

Best Regards,

Tan.;)

Thai Green Chili Dipping Sauce (Num prik noom)

Thai Chili Dipping Sauce Thai call “Num prik noom” Roasted green chili, garlic, onion and tomato pounded in mortar. One of the most popular and spicy dips of Northern Thailand , eaten with sticky rice, fried pork skin and fresh vegetables. (Medium Spicy and up)

INGREDIENTS:

10 - 15 green chili peppers
60 grams garlic
7 - 10 red shallots
¼ tsp thai shrimp paste
¼ tsp salt
1 tsp fish sauce
fresh vegetables for serving with dipping sauce (cabbage, baby corn, string bean, cucumber, etc.)

PREPARATIONS:

Grill chili pepper, garlic and red shallots until done and aromatic, then peel off the outside skin.
Use mortar and prestle to crush all ingredients.
Season with salt and fish sauce.
You may add lime juice a little bit if you want.
Transfer to a dipping sauce bowl.
Serve with Fried Pork Skins and prepared fresh vegetagles (or steamed vegetables) and hot steamed rice (or sticky rice).

Minced Pork With Tomato Sauce (Nam Prik Ong)

Minced Pork With Tomato Sauce and Boiled Vegetables or Thai call is “Nam Prik Ong with Pak Tom”. This recipe of Thai Cooking we playing a crucial role in the balance of hot, salty, sour and sweet taste. The vegetables are traditionally dipped into the relish and then eaten, you can also use fresh or boiled vegetable as you wish. But you might find it easier to use a plate. Because this dish is quite spicy even with just a few chiles, I suggest using the least amount the first time you make the recipe. Enjoy ka.;)

INGREDIENTS:

300 grams minced pork
200 grams cherry tomato
100 grams shallots, chopped
50 grams dried chili, chopped
25 grams minced lemongrass
30 grams shrimp paste
1 tsp yellow bean sauce
40 grams minced garlic
½ tsp salt
1 tsp sugar
30 grams coriander leaves (for garnishing)
fresh vegetables (cucumber, carrot, cabbage, string bean, etc.)

PREPARATIONS:

In a food processor, add shallots, shrimp paste, garlic (20 grams), yellow bean sauce, chili, lemongrass and 1/2 cup water.
Process until all mixed well (fine paste).
Heat oil in a wok over medium heat.
Add garlic and stir until golen.
Then add the paste and stir fry until aromatic.
Add pork and stir-fry until cooked thoroughly.
Add tomatoes, water, salt and sugar.
Keep stirring until the mixture boils.
Turn down to low heat and simmer for 20 minutes.
Transfer to a serving dish, garnish on top with coriander leaves.
Serve with fresh/boiled vegetables and steamed rice (or sticky rice).
If you like boil vegetable just clean well all your vegetables and drop into boiled water for a few minutes and scoop out, and put into cold water and then ready to serve.
Enjoy ka.;)

Chicken Wings In Red Sauce (Peek Kai Num-Dang)

Chicken Wings In Red Sauce or Thai call “Peek Kai Num-Dang" Chicken wings are good value, abundant, and tasty. I buy them fresh and cheap here in Bangkok from Tesco Lotus Supermarket and the fresh ones are tastier. Wings in general come with the tips already cut off, but if not, just cut them off at the joint. Feathers that are left on the wings can be taken off easily after cooking, or after you pre-boil them.

INGREDIENTS:

600 grams chicken wings (or drumsticks)
1 tbsp pepper
¼ cup chopped coriander (leaves + roots)
1 tbsp fish sauce
¼ cup lemon grass, sliced thinly
12 cloves garlic, crushed
2 tbsp soy sauce
1 tbsp sugar
¼ cup tomato sauce
¼ cup whisky (or wine)
fresh vegetables for garnishing ( cucumber, tomato etc.)

PREPARATIONS:

In a large bowl, add chicken wings, lemon grass, fish sauce and pepper.
Stir until all mixed well and let marinate for at least 2 hours.
Heat oil in a wok over medium heat.
Then deep fry the chicken wings until golden.
Remove and drain.
Heat oil in a wok over high heat.
Add garlic and stir fry until yellow.
Then add tomato sauce, soy sauce, sugar, whisky and a little water.
Stir fry quickly until all mixed well.
Turn down to low heat.
Add fried chicken wings into the suace.
Stir fry until the chicken wings are coated with red sauce thoroughly.
Transfer to a serving dish, and serve with fresh vegetables.

Fried Crab And Pork Stuffed Shells (Poo Cha)

Fried Crab And Pork Stuffed Shells or Poo Cha in Thai. These stuffed crab shells make for an excellent appetizer or a light meal when served with a salad on the side. After you have enjoyed Atlantic blue crabs or small stone crabs (with black claws) in other dishes, scrub the shells and save them to make this dish. Otherwise, you can use individual soufflé dishes or ramekins.

INGREDIENTS:

350 grams crab meat
100 grams minced pork
100 grams onion, chopped
2 eggs, beaten and mix together
½ tbsp coriander leaves, chopped
½ tbsp garlic, chopped
½ tsp pepper
2 tbsp fish sauce
½ tbsp sugar
100 grams chili sauce
6 crab shells
red chili, sliced (for garnishing)
coriander leaves (for garnishing)

PREPARATION:

In a medium bowl, add chopped garlic, coriander, pepper and mix together.
Then add pork, crabmeat, onion, fish sauce and sugar.
Stir until all ingredients mixed well.
Fill the mixture into each of six crab shells and steam for about 15 minutes until cooked.
Dip the steamed crab in beaten eggs.
Heat oil in a wok over medium heat.
Then deep fry by facing down the crabmeat side into the hot oil until yellow.
Remove and drain.
Garnish with sliced fresh red chili and coriander leaves.
Serve with chili sauce

Tips:

The food should be steamed in a bamboo steamer to avoid condensation dripping onto the cooking food.
Alternatively if you use a metal steamer cover the food with a paper towel which is not in contact with the food, or simply steam the crab in a microwave on medium or low heat.
If you use a microwave, let the dish stand for one minute after each three minutes cooking, and check for "doneness" by probing it with a fork.
If you prefer to omit the pork, use extra crabmeat, or chopped shrimp, instead.
If you want the dish to be a little more spicy, add a little grated ginger and sliced chillis (prik chi fa daeng).

Search for Thai Cookbook

Beef Massamun (Massaman Neur)

The massaman curry takes 2 hours to cook but don’t let this deter you. It’s worth the wait and since there’s not much effort in the preparation, all you have to do is be patient. Although, this may be hard when the intoxicating aromas of this beef massaman curry fill up your kitchen! As with most curries, the second day after cooking is when the flavours of the spices develop and really permeate the tender meat, which by the way, melts in your mouth. Enjoy ka;)

INGREDIENTS:

400 grams beef, cut into well pieces
½ cup coconut milk
2 tbsp sugar
½ tbsp salt
1 cup potato, peel and cut into big chunks
1 tbsp masaman curry paste
1 tbsp tamarind
1 cinnamon stick l
¼ cup cashew
2 pinches cardamom
2 leaves bay leaf

PREPARATIONS:

Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes).
Add the meat and continue stirring.
Add half a cup of water or enough cover all the meat.
Add the rest of ingredients, except for potatoes, onion and cashew.
Stew for 40 minutes or until beef is getting tender.
Add onion, potatoes, and cashews.
Let simmer for 30 minutes more (during simmering, if the liquid is very low,
add more water.
Transfer to a serving bowl.

Search for Thai curry paste

Thai Fried Rice With Prawns (Khao Pad Goong)

Sawasdee ka! Sabaidee Mai ka...hahaha...just say hi in my language. I just want to say Hello! How are you? Long time no see hope everyone doing fine. Sorry for disappear for a while. Where I went to problem with the network.

Well, start up with simple local Thai food "Thai Fried Rice with Prawns" or "Khao Pad Goong" because quick and easy meal for all to enjoy. Beautiful thing about fried rice is that you can substitute prawns with virtually anything in your pantry; vegetables, beef, chicken or even plain. Enjoy ka..;)

INGREDIENTS:

3 cups cooked rice
12 medium sized shrimps (or big as you wish)
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:

Place oil in a wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).
Add prawns 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.
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 and fried egg for better taste.