Phad Phak Ruam Mit ( Fried Mixed Vegetables )

Phad Phak Ruam Mit ( Fried Mixed Vegetables )

Ingredients:

cauliflower 1/2 cup
baby-corn 1/2 cup
snow peas 1/2 cup
carrots 1/2 cup
straw mushrooms 1/2 cup
broccoli 1/2 cup
garlic, finely chopped 1 tablespoon
vegetable oil 2 tablespoons
oyster sauce 2 tablespoons
ground pepper 1/2 teaspoon
sugar 1 teaspoon
white soy sauce 1 teaspoon

Method:

1. Cut the vegetables into bite-size pieces. Mix them in a bowl and put them into boiling water for a few minutes to blanch. Drain and set aside.
2. Heat the oil in a frying pan, and sauté the garlic. Then add the vegetables and stir-fry for approximately 2-3 minutes on high heat. Quickly fry to ensure the right texture of the vegetable.
3. Add oyster sauce, white soy sauce and sugar to add flavor. Sprinkle with pepper. Fry for 1 minute.


Hard-textured vegetables like cauliflower, carrots and broccoli should be pre-boiled to minimize the frying time.

Papaya Salad(Som Tam)

Papaya Salad
som tam ส้มตำ
Posted: 12th February 2005

One of my favourite meals, which is definately in my Top 10, is Som Tam, otherwise known as Papaya Salad.

The meal is quite simple to make. The main ingredients are shredded green papaya, chopped green beans, tomoato, dried prawns, unsalted roasted peanuts, chillies, garlic and lime juice. These are all pounded together in a mortar using a pestle. The sound it makes is "pok pok". Whenever I hear that sound while walking down the street I always turnaround to look for the som tam stall.

The papaya salad is best served with sticky rice (khao neow) and grilled chicken. That is the way I like it. But you can have fish instead. There is also a recipe which has crab.

When you come to buy Papaya Salad, it is nearly always prepared in front of you. This way you can tell them how many chillies you want! I like mine hot. Papaya Salad with sticky rice from a roadside stall will cost you about 20 baht.

Ingredients:

1 medium dark green papaya
4 garlic cloves (kratiem)
6 green Thai chilies (prik khee noo)
2 tomatoes, cut into wedges
1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon sauce
1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-kaam piag)

Method:

1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.

Source: "Thailand the Beautiful Cookbook" by Panurat Poladitmontr

Green curry

Green curry
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Ingredients for green curry paste.
a grey, stone mortar is shown from above, containing a bright green, slightly lumpy paste
Freshly made green curry paste in a mortar

Green curry (Thai: แกงเขียวหวาน, literally sweet green curry) is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry. Green curries tend to be as hot as red curries, both being hotter than panang/padang curries. However, green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries.

The main ingredients for the sauce consist of coconut milk, green curry paste, aubergine, pea aubergine, sugar, fish sauce, kaffir lime leaves, and thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, fresh turmeric, shrimp paste and salt. The paste is briefly fried in split coconut cream, then coconut milk, meat or fish, and vegetables added along with a pinch of brown sugar. Finally, kaffir lime leaves, phrik chii faa ("sky-pointing chilies", large mild chilies) and thai basil are added just at the end of cooking for fragrance. When the curry is made with fish or seafood, krachai (wild ginger, Chinese keys) is added.

Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, chicken and fish ball. The green curry can be eaten with rice or with round rice noodles known as khanom jeen (ขนมจีน).

Ingredients

1 tbsp vegetable oil
2 tbsp green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
small handful of coriander, roughly chopped
½-1 lime, juice only

Method

1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.

Tom yum goong

Tom yum (Lao: ຕົ້ມຍຳ, Thai: ต้มยำ, IPA: [tôm ɲɑm, tôm jɑm], tom yam in the Royal Thai General System of Transcription) is a name for two similar soups originating from Laos and Thailand, respectively. The Royal Lao version includes a pinch of rice in the soup, whereas typical Lao and Thai versions do not include rice as an ingredient. Lao tom yum is relatively unknown outside of Laos, whereas Thai tom yum is perhaps one of the most famous dishes in Thai cuisine. It is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world.

Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.

In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay or tom yum po taek) and mushrooms - usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) leaves. In Laos, tom yum is typically made with fish or chicken, but freshwater prawns are also available.


The less popular variety of tom yum is tom yum nam khon (Thai: ต้มยำน้ำข้น), where milk is added to the broth. This is not to be confused with tom kha or tom kha gai - where the galanga flavor dominates the soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha. Its other cousin is less well-known outside Thailand - tom klong. Sometimes Thai chili jam (Nam Prik pao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.

Commercial tom yum paste is made by crushing all the herb ingredients and stir-frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. Tom yum flavored with the paste may have different characteristics to that made with fresh herb ingredients.

Ingredients

4 to 6 servings

* Water or stock -- 6 cups
* Fish sauce -- 1-2 tablespoons
* Kaffir lime leaves -- 4
* Lemongrass, white part of stalk only, crushed --1 stalk
* Galangal (optional), cut into thin rounds -- 2 pieces
* Garlic, crushed -- 2 cloves
* Salt and pepper -- to taste
* Shrimp, peeled and deveined -- 1 1/2 pounds
* Scallions, chopped -- 1/2 bunch
* Straw mushrooms (optional) -- 1 cup
* Limes, juice only -- 2
* Cilantro, chopped -- 1/2 bunch
* Thai chile peppers, sliced into rounds -- 2-3 each

Method

1. Bring the water or stock, fish sauce, lime leaves, lemongrass, galangal, garlic, salt and pepper to a boil in a large pot over medium flame. Reduce heat to low and simmer for 15-20 minutes. Remove from heat and set aside for another 10 minutes to steep. Strain through a fine-meshed sieve and discard solids.
2. Return the stock to a simmer over medium-low heat. Add the shrimp, scallions and mushrooms and continue to simmer over medium-low heat until shrimp is cooked through, 5-6 minutes.
3. Stir in the lime juice, cilantro and chilies, adjust seasoning and serve.

Variations

* Tom Kha Kung: Substitute coconut milk for half or all the water or stock.
* Tom Yum Gai: Substitute thinly sliced chicken for the shrimp.
* Tom Yum Hed: A vegetarian variation. Eliminate the shrimp and double the amount of mushrooms.
* Add the shrimp shells from peeling the shrimp to the simmering stock for extra flavor.
* Straw mushrooms are usually found canned. You can substitute thinly sliced button mushrooms if you like, or omit the mushrooms altogether.
* Sliced bamboo shoots can be added if you like.
* If kaffir lime leaves are unavailable, zest the limes before juicing them and use the zest instead.

Thai omelet

Are you hungry ??
If today you do not know what to eat better.
I recommend Thai omelet
Very easy do.... 2 minutes, then take time.
Thai style omelet Easy steps plus delicious too.
It is a regular menu of Thai people. Most other review with hot cooked rice. If at Chilli Sauce with. It will be terrific.

Start no better.



Ingredients

Thai Omelet for two

4 eggs

2 cloves of garlic, smashed but not chopped

2 whole green onions chopped, only the green parts,

Fish sauce 1 1/2 Tbls (if you are not used to using fish sauce…yes it's supposed to smell like that! Fish sauce won’t taste fishy once cooked in the food, but will add a depth of salty richness, and is one reason why Thai food is so great)

A small shake of soy sauce

A pinch of MSG

Method

Beat your eggs, and add all ingredients. Heat a non stick fry pan over medium high heat, and add a generous Tbls of oil.

When hot, add all your eggs, let set for about thirty seconds, and then stir and tilt the pan, to even out the cooking. Flip about as you would any omelet, and she's done. A Thai omelet is not normally folded neatly as a French omelet would be, but you can't really screw this part up, and just get it done any way you are comfortable with!

Serve as an easy meal for one over steamed Jasmine rice, with slices of cucumber on the side; or serve as part of a more comprehensive Thai style dinner. It works well both ways.

This also makes an easy supplement to take in Thai food, when you need to stretch the available food a little bit.

Thai food as it's generally prepared here is fast, fresh and delicious. You've probably never considered adding fish sauce and MSG to your omelets before, but try this and you might find yourself reaching for that stinky sauce more often!


If it is not pleasurable. Recommend to eat in Thai naja haha.

PAD THAI

Pad Thai or Phat Thai (Thai: ผัดไทย, IPA: [pʰàt tʰāj], "fried Thai style") is a dish of stir-fried rice noodles with eggs, fish sauce (Thai: น้ำปลา), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments. Pad Thai is one of Thailand's national dishes.

Two different styles of Phat Thai have evolved: the dry, light version found in the streets of Thailand and the version that dominates restaurants in the West, which is heavier and oilier.

Though the dish had been known in various forms for centuries – it is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders – it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts.^[1]

During the recession following World War II, the post-war government of Field Marshall Pibul, desperate in its efforts to revive the Thai economy, looked for ways to stem the massive tide of unemployment. Among the occupations the government aggressively promoted to give the populace a way to earn a living was the production of rice noodles and the operation of noodle shops. Detailed instructions on how to make the noodles and recipes were printed and distributed around the country. From these efforts, rice noodles became firmly rooted in the country and have since become a widespread staple food.^{[citation needed]}

Outside of Thailand, Phat Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in the United States, Australia, and many other countries.^{[citation needed]}

ingredients

8 oz Thai rice noodles
1/4 cup tamarind paste
1/4 cup warm water

4 oz skinless, boneless chicken breast
4 oz fried tofu
6 tbsp roasted unsalted peanuts
3 tbsp fish sauce
2 tbsp sugar
2 tbsp lime juice
1/2 cup vegetable oil
1 tsp chopped garlic
8 large shrimps, shelled and deveined (50 oz)
2 eggs
1 cup bean sprouts
2 stems green onion, cut into 1-inch pieces
1/2 tsp roasted chilies

Strips of red pepper
Fresh coriander leaves
Wedges of lime

Method

1. Soak noodles in plenty of cold water for at least 1 hour.

2. Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes.

3. Slice the chicken into 1/4-inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. Reserve.

4. Slice the fried tofu into 3/4-inch cubes. Reserve.

5. Blend or process peanuts into coarse meal. Reserve.

6. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer.

7. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes.

8. While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.

9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and take off heat.

l0. Transfer noodles to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately.

Talk before........naja

I am a small Thai woman. Likes to eat delicious food at any one be not like some.And food that I love most is Thai food.
You would know what Thai food such as green curry chicken. Tom Shrimp (Food naja. Non-movie), but I will recommend a local Thai food.
The advantage is it easy to quickly and inexpensively Hmm, but I'm not sure that you will do. Will find material or not.
Try not matter before.