THAI FOOD

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

Fried Vegetables in Oyster Sauce Phad Phak Ruammitr is full of vitamins and other nutrition. Yet, besides its healthimproving qualities, the dish is economical and is easy to garnish. Just stir-fry any vagetables you pick up from the market and garnish according to your choice. Make sure, though, that the vegetables are fresh an that the flame is at its highest while frying for just a few minutes. TIP The trick is to stir-fry at a hih tempereture very quickly to obtain a crunchy texture. INGREDIENTS (4 persons) 400 g.     mixed vegetables, sliced 4             garlic cloves, crushed 3 tbs.      cooking oil 6 tbs.      chicken stock (standard recipe) 6 tbs.      oyster sauce 2 tbs.      sugar 1 tbs.      white soy sauce PREPARATION Boil the harder type of vegetables (carro, cauliflower, etc.) for 10 seonds in water and drain. Heat the oil in a wok, and stir-fry all vegetables together with the garlic. Add hicken stock and season ith oyster sauce, sugar, soy sauce, t

Chicken Soup in Coconut Milk Enjoyed by children and afults alike, this dish has a delicious, slightly sour flavour, thanks to the kaffir lime. This is another dish which is hugely popular among foreigners. Besides containing the nutritious qualities of Thai herbs, it also has a nice coconut taste. Garnishings include Thai herbs, such as lemongrass, kafir lime leaves and red onion, all of which, of course, are very healthy. Chicken is almost always used in this dish TIP Seafood can be used instead of chicken for this dish. A nice touch is to add a few drops of chili oil. If no straw mushrooms are available, cha,pignons can be used instead. If coconut is available, peel off outer skin, chop lid and pour soup for a beautiful presentation. INGREDIGENTS (4 persons) 100 g.      chicken stock (Standard recipe) 2 stalks    lemongrass, finely sliced 30 g.        galangale root, sliced 2              kafir lime leaves 500 g.      chicken breast, sliced 80 g.        straw mush

Yum Tra Krai ( Lemonglass Salad ) This salad is useful for diet person, more Thai herbs keep you slim and trim. For any vegetarian no need to use pork or shrimp. This sour and spicy dish is strong recommend. Ingredients ( 4 persons) 2  cups     young lemonglass sliced 5-10        chillies, thinly sliced 2 tbs.        red union sliced 1 tb.         parsley sliced 5 tbs         fried small dry shrimp 1/2 cups   heat porn or shrimp minced (vegetarian no need this) 4 tbs.       fried peanut minced 4 tbs.       fried coconut minced 4 tbs.       fish sauce 5 tbs.       lime juice 2 tbs.       sugar Preparations Season with sugar,fish sauce,lime juice,chilly ,this is spicy taste. Add young lemonglass,pork or shrimp minced,red union, and mixed sauce from above altogether with fried coconut minced and fried peanut minced then serve. Properties : This dish can help you for antiflatulent and it will give a boost to your health. Delicious Guranteed !!!! 

Hi , Today we will introduce you about Thai herbs. Hom Daeng (Red Onion) No kitchen is complete without a red union. It has full of nutients ,that will give a boost to your health. It has a mild to sweet flavor,hard smell and can make you cry and can be used in manies recipes or slide for decorate on top of some kind of foods. Properties :  Antiflatulaent                    Antiseptisch                    Have a good appetite Kratiem  ( Garlic) It has pungent smell also hot and spicy because it has Allinase Enzyme.There are more useful from fatty acid,protene,sugar,amino,carbohydrate,iron,calcium,vitamin B1,B2 & C. Garlic is used in mostly kind of Thai chilly sauce mixing and decorate for good smell in many kind of foods. Properties : Decrese cholesterol                   Perspiration                   Antiflatulent (especailly stomach)                   Expectoration Next..... to be continue..... Please follow me.....                  

Fried Chicken with Cashew Nuts Gai Phad Med Mamuang, whose flavour comes entirely from the roasted cashew nuts, is a favourite among both Thais and foreigners. The texture is a little on the soft side, while the smell comes from the chicken, which is fried until they turn golden. While adding chicken, turn the heat up to maximum. Grandmother's secret recipe includes the addition of boiled chicken soup while frying, which is makes it sweet and frarant. TIP If you do not have cashew nuts on hand, use whole unsalted almonds or peanuts instead. INGREDIENTS 600 g.     chicken breast, diced 3 tbs.      cooking oil 120 g.     cashew nuts, deep fried 1             onion, diced 6             dried chillies, deep fried and cut 3             spring onions 3 tbs.      oyster sauce 1 tbs.      sugar 1 tbs.      white pepper powder 3 tbs.      chicken stock 1 tbs.      black soy sauce 1 tbs.      fish sauce PREPARATION Heat the cooking oil in a wok and stir-fry the

Colourful Sweet Dessert Look Choop is an ancient snack which is now widely used as a starter for guests or in religious ceremonies. As this sweet is traditionally beautifully decorated, artistic expertise is required to turn it into various shapes and figures. Moulded to the likeness of normal kitchen food or fruits, like pumpkin, mangosteen, chili and tomato, the brightly coloured Look Choop is both aesthetically beautiful and tasty INGREDIENTS (10 persons) 350 g.       mung beans 5 cups       coconut milk 3 cups       sugar 5 tbs.        gelatine powder 5 cups       rose water PREPARATION  - Soak the beans in cold water for 2 hours, remove green skin.  - Blend the beans with the coconut milk, add sugar and boil until the beans are soft and dry  - Mash the beans into a smooth paste.  - Allow to cool, shape the paste into miniature fruits or vegetables.  - Decorate or paint with food colour.   - Prepare the gelatine by mixing gelatine powder with rose water.  - Brin

Deep Fried Prawn Patties Tod Mun Goong is usually prepared as a starter or snack, as the patties are small in size and convenient to eat. While Thod Mun Goong is not very hot, it is really delicious, making it a huge favourite. It can be obtained from street stalls and five star restaurants alike. Besides being made of prawn, Tod Mun can also be made from fish (Tod Mun Pla) or banana flower bud (Tod Mun Hua Plee). TIP Serve this dish immediately after frying. The pork fat will ensure a moist and tasty patty. INGREDIENTS (4 persons) 400 g.     prawn meat, minced 100 g.     hard pork fat, minced 10 g.       salt 50 g.       breadcrumbs 200 g.     cooking oil 100 g.     white vinegar 50 g.       sugar 3             shallots 1             cucumber, small, sliced 1             red chili, sliced PREPARATION Mix prawn meat and pork fat, season with salt. Form either small or medium size patties, cover in breadcrumbs and deep fry until done. For the dip, bring vinegar an

Marinated Chicken Skewers Satay has come to Thailand from across many seas, as the saying goes. Types of meat used for satay are beef, pork or chicken. The taste of the meat depends on the part of the animal of choice you grill. For example, for chicken you should always use the hip portions, for pork, the neck, and for beef, the fillet as this contains plenty of oil. While grilling, leave it slightly under - cooked, otherwise the meat will become hard. Satay is usually served with peanut sauce,which is delicious and is slightly sweet, and marinated vegetables INGREDIGENTS (4 persons) Chicken Satay 400 g.     chicken breast, sliced 100 g.     coconut milk 30 g.       coriander roots, chopped 1 tbs.      turmeric powder 2 tbs.      sugar 1 tbs.      curry powder 3 tbs.      fish sauce 150 g.     peanut sauce Chicken Satay sauce 2 cups     coconut milk 3 pcs       lemon grass 100 g.     palm sugar 250 g.     grated peanut 70 g.       red curry paste 50 g.       Mu

Green Papaya Salad Som Tum Thai or Papaya Salad, as foreigners call it, iss a dish which is renowned for its digestive properties. Som Tum is made mainly from sliced raw papaya - afruit which is also known as a soft pill for relieving constipation and for its rich iron content. Papaya salad originates from Isan, in North-eastern Thailand, but due to its popularity, is found throughout the kingdom. There are three types of Som Tum: Som Tum Thai, Som Tum Poo(crab) and Som Tum Pla Ra (fermented fish). The differences between the three of them are: Som Tum Thai is garnished with ground roasted peanuts. Som Tum Poo preserved crabs are added. Som Tum Pla Ra on the other hand, contains fermented fish, which is one of the primary food of Isan people. However, Som Tum Thai seems to be the most famous amongst the Thais amd foreigners. TIP This salad goes well with sticky rice (standard recipe) and grilled chicken. Serve the salad quickly to ensure the papaya is still crunchy in te

Clear Prawn Soup with Lemongrass Tom Yum is probaly one of the most popular Thai foods amongat foreigners, and certainly the most famous. Made from herbs like lemongrass, red onion, galangale, coriander, lemon and kaffir lime leavesm the soup is tasty with a fresh smell and is highly nutritious. One of the beauties of Tom Yum is that it can be both vegetarian and non-vegetarian. Non-vegetarian varities include: fish, chicken, prawn, canned fish, pork ribs, pigleg or any other type of seafood. Tom Yum with goong or prawn, however, remains the most popular. TIP If no straw mushrooms are available, fresh champignons can be used as a subtitle. Tom Yum can also be made with fish or seafood. For vegetarian Tom Yum, add tofu and season with soy sauce intead of fish sauce. INGREDIENTS (4 persons) 1/2 l.           chicken stoch (standard recipe) 12               prawns, peeled and cleaned 2  stalks      lemongrassm, thinly sliced 40 g.           galangale root, sliced 4