THAI FOOD

Chicken in Green Curry This curry is made from fresh greem chili the reason why the dish is green in colour. It is highly rated among both Thais amd foreigners alike. Foreigners almost never turn an offer Gaeng Khiew Waan Gai down. As it is not very spicy, the taste consists mainly of coconut milk, with a slightly sweet taste. Different types of meat used in this dish are: beef, pork, chicken, fish or balls made from the above mentioned meat. TIP Curry pastes vary in strenght and spicines, from mild to fiery hot. Consult your grocer on your preferences. Green curry can also be prepared with vegetables. INGREDIGENTS (4 persons) 4 tbs.            green curry paste (standard recipe) 2 tbs.            cooking oil 500 g.           coconut milk 400 g.           chicken breast, sliced 4                  eggplants, crispy 20 g.             eggplants, small 4                  kaffir lime leaves 1 tbs.            fish sauce 1/2 tbs.         sugar 10 g.            s

Glass Noodle Soup with Minced Pork Gaeng Jued is a clear soup which is soothing for the throat. Normally,however, the Thai version of Gaeng Jued is a mixture of different fods, and is not really a clear soup at all. Woon sem or glass noodle is made from soya bean. The dish is suitable for weight watchers as it contains no fat at all TIP    Cut the glass noodles in small pieces after soaking, which will make them easier to eat. INGREDIGENTS (4 persons) 50 g.       glass noodles, soaked 15 minutes in cold water 1 l.          chicke stock (standard recipe) 1 l.          white soy sauce 150 g.     pork, minced 1 tbs.      fish sauce 1/2 tbs.   sugar 5            Chinese mushrooms, soaked 2 hours and sliced 1            onion, sliced 1/4 tbs.   white pepper powder 1             spring onion, sliced PREPARATION Shape small balls of pork meat and boil them in the chicken stock. Add noodles, mushrooms, onion and season with soy sauce, fish sauce, sugar and pepper.

Fried Rice with Prawns Fried rice is a Thai fast food that is popular among all age groups and races. The recipe is simple and quick. Within just a few minutes, you will have a hot delicious ready-cooked meal in front of you. Meat use includes prawn, crab, chicken, pork and any other salted fish, ham or sausages. But foreigners seem hooked on goong, the prawn variety, as in Tom Yum. TIP   Fried rice is best mase with rice boiled on the previous day. It is betterto use Thai hasmine rice. The clearer the raw rice corn appears, the older it is and will, therefore, be firmer when cooked INGREDIGENTS (4 persons) 400 g.           jasmine rice, steamed 500 g.           tiger prawn tails 4 tbs.            cooking oil 6                  eggs 4                  garlic cloves, chopped 3 tbs.            fish sauce 10 g.             white pepper powder 1 tbs.            suger 4                  spring onions 2                  limes, cut into half 2                  small cucumber,

Spicy Glass Noodle Salad with Prawns This dish is suitable for people who are trying to lose weight, as they get to benefir from all the ingredigents in the dish, without any fat. Yum Woon Sen can be eaten without any flavouring, and can even be eaten instead of rice. It is also popular as a snack. Types of meat used include minced pork and fresh prawns or ham, sausages and seafood. Sometimes, boiled water mimosa vegetable can also be added to Woon Sen. TIP This classic salad must be served immediarely after mixing. For best results, server when still warm. INGREDIGENTS (4 persons) 8 prawns, peeled 150 g. minced pork 30 g. glass noodles, soaked 15 minutes in cold water 2 spring onion, sliced I inch in length 3 bird chillies, finely sliced 2 tomatoes, sliced 1 onion, sliced 3 tbs. lime juice 2 tbs. fish sauce PREPARATION Blanch glass noodles for a few seconds and set aside boil prawns, then pork till cooked Strain and mix with the glass noodles. Add spring oni

Fried Noodles "Thai Style" Phad Thai is a single-plate dish, made from narrow dried rice noodles. The noodles,complete with seasoning, look good enough to tempt just about anyone. They have already tempted numerous Thais and foreigners throughout the ages. The noodles are usually fried with prawns and crab, though other types of meat like chicken, pork or seafood,can also be used. INGREDIGENTS (4 persons ) 300 g. narrow noodles 2 tbs. cooking oil 2 eggs 8 tbs. Phad Thai sauce (standard resource) 2 tbs. peanuts, ground 1 tbs. dried shrimps, ground 30 g. tofu, deep fried 120 g. bean sprounts, cleaned 30 g. spring onions 2 lime, cut into half PREPARATION Heat oil in wok and fry eggs while stirring constantly. Add noodles, Phad Thai sauce, peanuts, shrimps, turnip and tofu. Arrange on plate and serve with bean sprouts, spring onions and lime Delicious!!!