Tan Kitchen - Thai Kitchen: August 2009

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. read more..

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. more>>

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.

Fried Garlic Squids(Pla Muk Tod Kra-tium prik Thai)

Fried Garlic Squids or Thai called "Pla Muk Tod Kra-tium prik Thai" For those who like squid, this is an easy Thai dish with only a few ingredients. The main flavour is garlic and the squid is very easy to prepare. Children really like them. I like to serve with hot steamed rice. Not spicy menu but taste of pepper and garlic. And it tasty one. This time I using back pepper make taste change a little from ground pepper.

INGREDIENTS:

400 grams of Cleaned Squids
1 tsp minced coriander root
3 cloves garlic, crushed
2 ½ tsp fish sauce
½ tsp back pepper
2 tbsp oil for frying

PREPARATIONS:

Cut the squid like squares clean the inside of the squid carefully, remove the beak if it is still present.
Score the squid with diagonal criss-cross scoring, this will make it more tender and less chewy once cooked.
Mix together, garlic, fish sauce, pepper, coriander root, then leave to marinate for 5 minutes.
Heat oil in a wok over medium heat.
Add clean squids and their marinade, then stir-fry for 2-4 minutes or until mixed.
Transfer to a serving dish.
Garnish with sliced tomatoes and cucumber, then serve immediately with hot steamed rice.

Tip : If you overcook squid it becomes chewy, so only light, short cooking is necessary.

Stir Fried Spicy Mama Noodles with Shrimps(Mama pad kee mao Goongs)

Quick and easy Stir Fried Spicy Mama Noodles with Shrimps or Mama pad kee mao Goongs. This is a great way to cook up a fabulous Thai dish quickly. These stir-fries are deliciously easy, but still have that great Thai taste. Perfect for times when you want to minimize your time in the kitchen. Enjoy ka!

INGREDIENTS:

400 grams shrimps
2 packets of Mama Noodles
2 tbsp minced garlic
2 tbsp soy sauce
2 tbsp fish sauce
¼ tsp ground pepper
5 red+green chili
1 head green cabbage (about 1 3/4 lb.)
½ cup holy basil
cooking oil

PREPARATIONS:

Wash prepared Shrimps cleaned, shelled and deviened in clean water.
Wash cabbage and shred
Boil the Mama instant noodles in water for 2-3 minutes and remove the noodles from the water, keeping aside.
Heat oil in a wok over medium heat. Add garlic and chopped chili, and stir until golden and fragrant.
Then add shred cabbage, and keep stirring until nearly cooked.
Add shrimps. Season with soy sauce, fish sauce, ground pepper.
Lastly add boil Mama noodles, holy basil and turn up to high heat.
Stir fry quickly until all ingredients mixed well. Remove from heat.
Transfer to a plate and serve immediately.
Enjoy ka! ;)

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Hot and Sour Curry with Shrimps (Kang Som Goong Pak Roum)

Hot and Sour Curry with Shrimps or Kang Som Goong Pak Roum. This beautiful soup is similar to hot & sour soup, but better! In Thai, it's known as "Kang Som Goong" - which actually means Orange Shrimps Curry" - an ancient recipe from the Central Plains region of Thailand. It is a fiery-hot soup with both sour and sweet overtones that make for a lively combination, especially when paired with fish and/or seafood. For this recipe, I've used both shrimp and fish fillets. Plenty of fresh local vegetables are another characteristic of this wonderfully healthy Thai soup recipe. ENJOY Ka!

INGREDIENTS:

8-10 medium sized shrimps, cleaned, peeled and deveined
200 grams fish fillet (any meaty white fish)
4 tbsp hot and sour curry paste
5 tbsp of tamarind juice
3 tbsp of fish sauce
1 tsp of palm sugar
Lemon juice
Fresh vegetable such as Chinese Radish, Yard long beans, Chinese Cabbages etc. or any as you like.

PREPARATIONS:

Cleaned, peeled and deveined Shrimps.
Cleaned fresh vegetable and cut into 1-inch pieces.
Put the fish fillet in a boiling water and wait until it cooked.
Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well.
Remove and set aside.
Heat water in a pot, wait until boiling.
Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.
Add fresh vegetable.
When the soup boiling, add Shrimps and remove from heat.
Add lemon juice as desired taste.
Transfer to a serving bowl, and serve with hot steamed rice.

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Thai Grilled Pork (Mou Yang)

THAI GRILLED PORK or Mou Yang. Bring the neighbors over for this delicious barbecue flavored Thai grilled pork. Pork is one of the most popular meats to hit the grill or smoker. These recipes represent the most popular pork recipes on my site. You will find some great cuts of pork for the grill.

INGREDIENTS:

450 grams pork, slice into thin and long strips
2 tbsp sugar
1 tsp salt
3 cloves garlic, minced
1 tbsp coconut milk
1 tbsp fish sauce
1 package bamboo skewer

PREPATATIONS:

Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).
When the pork is ready, thread a skewer through the pork.
Grill the pork until it is well done.
While barbequing, brush pork with marinade.
When done, serve with fresh vegetables and slices of cucumber and tomato.
Thai people love to eat this dish with Sticky Rice.
In this case, you can also serve with Sticky Rice.

Shrimps in Dried Red Curry (Chu Chee Goong)

Shrimps in Dried Red Curry or Chu Chee Goong This recipe adapted from Chu Chee Pla Too or Mackerel in Dried Red Curry . Although the recipe doesn't include vegetables, but you can try adding your own favourite vegetables to the curry and leave a comment if you come up with a good combination! Enjoy ka!

INGREDIENTS:

8-10 shrimps, cleaned, peeled and deveined
3 tbsp red curry paste
1 tbsp fish sauce
1 tbsp sugar
2 kaffir lime leaves, thinly sliced
400 g coconut milk
1 red chilli,thinly sliced
3 coriander leaves (for garnishing)

PREPARATIONS:

Heat wok over medium -high heat, add coconut milk fry until aromatic.
Add red curry paste. Fry until aromatic and until the oil has clearly separated from the coconut milk.
Add the shrimp, and season with fish sauce and sugar.
Stir fry until the shrimp is cooked, then add kaffir lime leaves and stir for another 1 minute.
Transfer to a serving dish and garnish with red chili, and coriander leaves.
Serve immediately with hot steamed rice