THAI FOOD

Gluay Buad Chee This kind of sweet dish is simple and easy cook made of banana which there are plentiful around Thailand also coconut milk, this dish is highly suitable in this country.Small bananas that are slightly green should be used.For a good Gluay Buad Chee ,the sauce should be thick and sweet, and tha bananas flesh should be white,but not astringent. A useful tip to keep the bananas from turning brown is to dab them in water mixed with lemon or mild salt after peeling. Tip : Easily prepared, this dessert can be made well in advance. Store outside of the refrigerator to obtain maximum taste. Ingredients Coconut milk                      400 g. Sugar                                      2 tbs. Salt Bananas, small                         6 Preparation    - Heat the coconut milk slowly in a saucepan. While stirring constantly,add sugar and salt.    - Slice bananas in 1-inch slices and slowly boil in coconut milk for 5 minutes.    - Serve warm...               

Chee Chee Pla This is a very spicy sweet curry with thick gravy. Only meat is used in this curry,with stricky no vegetables. Steamed fish,fish balls or steamed chicken are the favarite ingredients for this curry. The secret for good Choo Chee Pla is to keep on adding coconut milk to to curry while stirring,until it smells good.And, be sure not to overcook it. Ingredients Fish Fillet                              600 g. Red curry paste                        3 tbs. Cooking oil                              2  tbs. Coconut Milk                        500 g. Sweet basil leaves,deep fried   30 g. Fish sauce                                 1 tbs. Palm sugar                                1 tbs. Kaffir lime leaves,finely sliced    2 Red chilli,finely sliced                 1 Preparation    - Heat oil in a wok and fry curry paste for one minute.    - Pour in coconut milk and bring to the boil. Add fish fillet,and season wih fish sauce and palm suger.    - Arrange fish on a

Fried Banana Easy dessert cooking for the relax day ..... Ingredients Eggs                             2 Wheat flour                   2  cups Fresh milk                  3/4  cup Sugar                         1/ 4 cup Bananas                         6 Baking powder               2  teaspoon Salt                              1/4  teaspoon Vanilla                            1   teaspoon Magarine for frying Preparation    - Beat the eggs and sugar until fluffy.    - Add flour, baking powder ,salt together, add the milk and vanilla and mix together.    - Slice each banana into 4 piecesm, dip banana pieces into the batter then fry in melted naegarine      until golden brwon ...then serve in hot pieces...                                                              Delicious ! 

Sang Kaya ( Soft Custard ) serve with steamed bread Sang Kaya is a easy list for relax day that you can do it in short time.Come to try to cook this.... Ingredients Shredded coconut                1 kg. Eggs                                     2 Sugar                          1 1/2    cups Salt                                1/2    tbs. Wheat flour                          2 tbs. Food coloring  Preparation    - Squeeze 4 cups of coconut milk    - Mix the coconut milk with sugar until the sugar dissolve,then add the flour and salt,mix together,strain.    - Beat the eggs well until fluffy.    - Cook the custard mixture until the coconut oil separates and floats on top, add he beaten eggs slowly      until the custard is cooked and add with desired coloring. Serve with streamed bread.... Delicious ! 

Poh Pieh Tod This is almostly served at Chinese Dim Sum Buffets, the secret of Poh Pieh Tod is the stuffing mixture, which should not contain even the slightestt drop of water if you wish to keep the wrappers from breaking. Fry with medium heat.The pan should contain enogh oil to allow it float. Keep on turning it over while cooking to ensure an even colout.Serve with nam buay ( sweet and sour dip).This is a one of popular menu items. Ingredients Chicken meat                                   200 g. Crab meat                                          50 g. Chinese mushrooms, chopped               5 Beansprouts                                       50 g. Glass noodles                                     50 g. Vegetable Oil                                   500 g. Garlic Cloves                                       2 White soy sauce                                   3 tbs. Sugar                                                   2 tbs Spring roll pastry                  

Tub Tim Krob ( Sweet Truffle Dish ) Tum Tim Krob is suitable for hot climates. Sweet honey water,mixed with coconut and topped with ice, will freshen you up in minutes. Use only fresh coconut milk,wich will enhance its taste. It made from water chestnuts,truffle or yambean ( through the truffle version is tastier) . Soak it in tapioca flour, which shouldn't be too thick. The tapioca flour should only act as a coating. Add it to boiling water and then to cold water to get in to harden. The coating will  henance its apprearance. Top it with coconut milk,which gives it a lovely fragrance, and mix it with syrup. Ingredients Water chestnuts canned          1/2 cup Tapioca flour                             1 cup Red food colouring                 1-2  drops Syrup                                     1/2  cup Coconut milk                          1/2  cup Ice,crushed                                1 cup Syrup   Sugar                             3  cups Jasmin water or r

Nang Led is Thai dessert which made of stricky rice, it was knowed since long time ago in Thai history for how to preserve food. Ingredients Glutinous rice                     1/2  cup Sugar                              1 1/4  cup Hydrogenated fat                1/4  cup Food coloring Frying oil Preparation     - Steam the rice, form into flat,round form, dry.     - Fry the dried rice until golden brown.     - Beat the fat and sugar together, add the desired color the decorate the fried rice pieces, then finish. You should keep Nang Led  in the bottle or use plastic wrapping. Serve with afternoon tea/coffee or any time ! 

Phanaeng Goong ( Prawns in Thick Curry ) Phanaeng is a central food that liked by all. The paste used in the dish is different from the ones commonly used for curries, although you can buy it almost enywhere.Add chicken stock to the gravy to enhance its taste. Ingredients Prawns ,cleaned               400 g. Phanaeng curry paste           2 tbs. Cooking oil                           2 tbs. Coconut milk                     150 g. Palm suger                           2 tbs. Fish sauce                            2 tbs. Sweet basil leaves               20 g. Red chilli, sliced                     1 Kaffir lime leaves                   3 Preparation       -  Heat the oil in the wok and fry the curry paste for one minute, then pour in the coconut milk          and boil.       - Add prawns and season with palm sugar and fish sauce.       - Once the prawns are cooked, add basil,chili and kaffir lime.       Serve with steamed rice.... Tips        - Curry pastes very

Kanom Tien Kaew is a fine nice color dessert, it has softly taste that you can serve with tea and coffee in every occasions. Ingredients Bean flour                 1    cup Sugar                        1/2 cup Fresh flower              6    cups Med Kanoon filling     1    cup Banana leaf or thin plastic sheets to wrap the dessert Preparation              -  Form small balls of the filling              - Dissolve the bean flour into the scented water, strain and cook until thickened,add suger.              - Cut banana leaf or plastic sheets into half-circles, form a cone ,fill the cooked starch                half-full, place the filling in the middle, fill with the starch, cover the cone up.

Med Kanoon is Thai dessert which is oftens used in manies Thai ceremony.Because its sweet taste means for smooth life forever then you always see this in wedding ceremony. Ingredients Streamed, skinned mung bean                                           2 cups Thick coconut milk,squeezed with jasmin scented water  1 cup Large grain suger                                                             5 cups Jasmine scented water                                                      3 cups Duck eggs                                                                        5 Preparation                   - Cook the bean,1 cup of suger and coconut milk together until the mixure in thick and dry,                 let cool, from into small oval pieces.               - Dissolve 4 cups of suger in 2 cups Jasmine scented water, heat until well dissolve, strain                 and cook until boil, take away from the heat.               - Separate the eggs. Use only egg yolksm stir toge

Tod Man Pla ( Deep Fried Fish Patties) Since last recipe, I am still more busy and didn't post more ...now return to you with Tod Man Pla which is often also added to the country's list of favourite manu items. This delicacy's unique flavour comes from the stickiness of the pounded feather-backed fish, so be sure to squeeze the fish meat well, until it becomes sticky. Keep on adding salt water at intervals while ponding. Ingredients ( 4 persons) 300 g.                    Fish fillet 100 g.                    coconut milk 2 tbs.                     red curry paste 3 tbs.                     fish sauce 200 g.                    cooking oil 100 g.                    white vinegar 3                            shallots,finely sliced 1                            cucumber, finely sliced Preparation    - Blend fish fillet, coconut milk, red curry, egg and kaffir lime leaves in a food processor      and season with fish sauce.    - Heat oil in wok,form little pa

Yi-Ra (Cumin) Cumin is a small shrubbery herb, the fruit of which contains a 2-4% volatile oil with a pungent odour, and which is used as a flavouring and condiment. Properties : Cumin's therapeutic properties manifest as a stomachic,bitter tonic, carminative,stimulant and astringent. Phrik Thai ( Pepper ) Pepper is a branching,perennial climbing plant from whose fruiting spikes both white and black pepper are obtained . Used as a spice and condiment. Fresh pepper almost uses for fried with meat in hot dishes. Properties : Pepper contains a 2-4 % volatile oil.Therapeutic uses are as carminative,antipyretic,diaphoretic and diuretic agents.

Khai Yad Sai ( Eggroll)                                            Khai Yad Sai is easy recipy for cooking that can be cooked at home ,just few things you have in the refrigerator you can spend less time to prepare and more useful for everyone. Ingredients ( 4 persons ) Egg                                 3 Bean Thread               100 g. (soak around 10 mins) Tomato                           3 Union                              1 Soy sauce                       2 tbs. Sugar                              1 tb. minced pork                100 g. Oil Garlic (minced)                1 tb.  Preparation -  Heat garlic with oil till a little bit yellow and good smell then pure minced pork in and follow with soy sauce. - Chop tomato and union in small cube and pure in the pan after pork and follow with bean thread and sugar    then mix it. Set aside. Nov come to do egg roll cover this by beat eggs in the bowl ,set the pan with a little bit oil ,dim fire down and wait

Khai Jeaw   Ingredients ( 4 persons )     Egg               4      Fish sauce      2   tbs.     Oil              100   g. Preparation - Pure oil into a pan and wait till hot. - Beating  sauce with 4 eggs in a bowl and pure it in the pan wait till fine and turn back side up and   see color yellow then finish. - Put in a plate and serve. You can apply by mix slice red union ,union ,slice tomato or minced porn  in it or use only pure egg. This plate is easy cooking that everyone can do even children ,more useful ,smell good from fish sauce, serve on top of hot rice and eat with chilli sauce. Delicious !

Rambutan Today we will break down from cooking and advise you how to eat rambutan fruit in Thai style ! During May-June in every year, there are fruits seasoning here in Thailand. You can see many kind of fruits in the fresh market like mango, durian, lichee,longan ,long kong ,mangosteen and rambutan is one kind of these. In real Thai noble people, they are mostly neate in decoreating meals and fruits before eating or setting on the table. I learnt somes for this skillful from my aunt who is expert of many kind of these Thai food style. Please see step by step for how to remove rambutan seed and decorate it before eating... you can joyful this delicious fruit. Then, decorate the dish and serve. Good for every occasion.

Kraprao ( Sacred Basil ) Sacred Basil is an annual herbaceous plant tha resembles sweet basil but has narrower and often times reddish-purple leaves. The fresh leaves ,which are used as a flavouring and put on top of Thai curry dishes. Properties : It's contain approximately 05.% volatile oil, which exhibits antimicrobial activity,specially as a carminative,diaphoretic,expectorant and stomachic. Horapa ( Sweet Basil ) Sweet basil is an annual herbaceous plant, the fresh leaves of which are either eaten raw or used as a flavaring in Thai cooking ,like put in Thai curry or soup or on top of dishes. Properties : Volatile oil content varies according to different varieties. Therapeutic properties are as  carminative,diaphoretic,expectorant,digestant and stomachic agents.                                         Kha-min ( Turmeric) Turmeric is one kind of gingre family,provide yellow colouring for Thai food. They oftens use it's powder for mixing in southern Thai curr

Khai Kratiam Priktai Chicken in garlic & black pepper Who like to eat chicken may be like this dish, it is not too spicy but a little bit hot from pepper. Off course it's good for health and no more fat. You can smell of Thai herbs in every part of chicken. Ingredients ( 4 persons)            Chichen                              500 grams            Black pepper (mince)          50 grams            Garlic (chop)                      100 grams            Slice Parsley root                  50 grams            Soy sauce                               6 tbs Preparation     Clean chichen ( you can select any part of chicken for cook),pure pepper,garlic and parsley root also      soy sauce then ferment it around 2 hours     Then put in a pan ,stir it for awhile then chicken ripe like this .... And pure water till cover ,boil it till less water in the pan that may be take more half an hour . During boiling ,stir it oftens and be aware for it burn. See the picture...      

Khao Phad Kraprao Moo This is an express dish that you can cook easier for relax day which not take much time.It's one of fried rice in Thai style...   Fried rice with mince pork,chille and basil leaves Ingredients ( 4 persons )        Dry-cooked rice        4 cups    Garlic                         2 tbs.    Basil leaves                1 cup    Soy sauce                   3 tbs.    Sugar                          1 tb ( depend on )    Minced Pork          200 grams               Oil                              3 tbs. Preparation Today I will let you see the picture how to cook step by step as follows :- Put oil in the pan ,follow with sliced galic.Stir till good smell but not burn it. Then pure minced pork,follow with sauce and sugar(depend on) ,stir it. Put sliced chilli then stir it. Put rice in the pan and stir it. Put basil leaved and mix it with rice but don't much time the close the fire. Now finish and set in 4 dishes for serve ,you can eat with sl

Today we will continue with herbs often used in Thai Cooking .... Phrik ( Chilli ) Chilli is an erect, branched ,shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. Chilli is used in mostly kind of Thai Chilly sauce mixing. Properties : All contain capsaicin, a biologically active ingredient beneficial to the respiratory system,                   blood pressure and heart. Other therapeutic uses include being a ,carminative and anti                   flatulence agent,and digestant. Khing ( Ginger) Ginger is an erect plant with thickened ,fleshy and aromatic rhizomes. Used in different forms as a food, like fried or fresh slice ,flavouring and spice .  Propeties :  Ginger's rhizomes contain 1-2% volatile oil. Ginger's therapeutic uses are as a                    carminative,antinauseant and antiflatulence agent.  Kha ( Galanga ) Greater Galanga is an erect annual plant with aromatic,ginger-like rhizom