THAI FOOD

                                                      Phad Mee During this month I am very busy so that have no time for posting , cause of flooding and till present there are still ...especially around Bangkok.. But from last month ,it was vetgetarian festival amoung Chinese people here in Thailand, off course I joined too.. So that ,today  will cook Phad Mee which is Thai-Chinese dish.This is easy cooking, good for health and make your stomach relaxing. Ingredients Noodle (vegetaial )                   500 g. Dry mushroom soak and slice  200 g. Cabbage sliced                        200 g. Textured Vegetable Protein soak 200 g. Carrot Sliced                           100 g. Tofu cut in cube                      100 g. Soy bean sauce    (depend on) Sugar Vinegar Oil Preparation      - Boil noodle till fine and put in cold water, then dry it on a screen.      - Heat the oil in a wok ,put protein in ,mushroom.carrot, cabbage,mixing it.      - Follow with

Khao Phad Goong This dish is popular amoung all age groups .The recipe is simple and quick .You can cook in few minutes,it is a hot delicious rady-cooked meal in front of you.Meat used includes prawn, crab,chicken ,porn and any other salted fish ham or sausages. Believe me..it's easy cook ...Let's try... Ingredients Jusmin rice, steamed                    400 g. Tiger prawn tails                          500 g. Cooking oil                                      4 tbs. Eggs                                                 6 Garlic cloves,chopped                       4 Fish sauce                                         3 tbs. White pepper powder                      10 g. Sugar                                                 1 tbs. Spring unions                                      4 Limes ,cut into half                               2 Small cucumber,sliced                          2 Tomatoes, sliced                                  2 Preparation    - Heat the o

Phad Krapao Goong Basil leaf is Thai herb use for help relieve indigestin problems. I used to show up how to cook Phad Krapao Moo once but this time change from pork to prawns.This dish is favarite and well-known smoungst both Thais and foreigners. It's easy cook and delicious. Use only a little chilli if you don't like spicy food. Ingredients Vegetable oil                      3 tbs. Garlic clove,chopped         1 Bird chilies, crushed           5 Prawns,cleaned                  8 Fish sauce                          1 tbs. Oyster sauce                      1/2 tbs. Sugar                                 1 tbs. Black soy sauce                  1/4 tbs. Chicken stock ( standard recipe )   5 tbs. Red chilli, sliced                  1 Hot basil leaved                  15 g. Preparation    - Heat the oil in a wok,add garlic,chilli and prawns and cook until done.    - Add chicken stock and season with fish sauce, oyster sauce,sugar and      black so

Khao Niew Mamuang This dish is very famous and delicious tops the  list for both Thai and foreigners.It will more delicious with the addition of coconut cream. It is eaten with sweet and good smell mangoes.Delicious mangoes are more easily found between April to May ,when the fruit is in abundance.Mangoes commonly used are yellow, ripe ,sweet and fragant. Ingredients Sticky Rice                   300 g. Coconut milk                250 g. Sugar                                2 tbs. Mangoes                           3 Preparation Soak rice overnight in cold water. Rinse,fold into a towel and steam in a pot for approximately 30 minutes. Put rice into a bowl ,mix coconut milk with suger and pour over the hot rice. Cover the rice and set it aside for 30 minutes. Cut mangoes and serve with the rice.                                                              Delicious !                

Anchan is Thai name of this flower or Blue Pea or Bulletfly Pea or Asian Pigeonwings,it is good for health. Weather in Thailand nowsday is so warm,it's around 36 degree in April. And today , I see this kind of flowers sales in the fresh market near by home, I buy somes and come with me, I will do easy juice from it ,don't take time but its cold blue color juice can make you cool down from weather outside ,sure.... Take Blue Pea flowers around 100 g. ,clean it and take of it stem as this.... Use only flower leaves and put in the pot ,pure water in and boil it for awhile. You can see water becomes to blue color ,pure sugar as you prefer, boil it till fine. Leach flower leaves out and wait for becomes normal temperature. Drink in cold or warm.It has antocianin ,good for eyes,hair and has antioxidant. More useful, easy to cook and can keep in refrigerater for welcome your guests....believe me...it's good !

Pla Rad Prik This dish is quite hot and spicy but it's welcome favourite enywhere. You can use any kind of fish for cooking but it should be fresh ,this dish is highly nutritious cause it has protein from fish and herbs. All are good for health. Ingredients Fish fillet, sliced                      500 g. Flour                                        80 g. Oil                                          150 g. Garlic cloves,chopped                 8 Sugar                                          3 tbs. Red chillies,chopped                    5 Shallots, chopped                        4 Coriander roots ,chopped           30 g. Lime juice                                     3 tbs. Fish sauce                                     3 tbs. Palm sugar                                   30 g. Chicken stock                                1 lb. Preparation     - Cover the fish with flour and deep fry in a wok until done.     - Combine garlic, chillies, shallots,coriander,suga

Hor Mok Pla This is a traditional nutritious dish from the central region.It is made from red curry paste and coconut milk. its mixture should be pounded with a paddle to create a thick consistency, and it should be covered with banana leaf when served in the traditional manner.It tastes delicious and is neither hot nor spicy.You can use many types of meat like fish, mixed seafood,crab or chicken. Today I will show you how to do a vessel made of banana leaf called "Kratong" in Thai word and the steps of cooking ... Ingredients Fish ,sliced               500 g. Coconut Milk           500 g. Eggs                             3 Rec Curry Paste        100 g. Fish sauce                     3 tbs. Morinda Citrifolia leaves or Chinese cabbage (tear in small)  5 Rec Chilli, finely sliced     2-3 Kaffir lime leaved, finely sliced    5 White non-glutinous rice flour   100 g. Preparation     - Mix fish with the curry paste.     - Add eggs, coconut milk and season

Som Tum Thai This is the favarite dish which people in every where of Thailand like to eat ,foreigners call "Papaya Salad" ,this dish is renowned for its digestive propeties. Som Tum is makd mainly from sliced raw papaya-a fruit which is also known as a soft pill for relieving constipation and for its rich iron content. This dish originates from Isan or north eastern Thailand,there are three types of Som Tum ,one is Som Tum Thai,second is Som Tum Poo (crab) and three is Som Tum Plara ( fernented fish),it's depend on each garnish. We usually serve Som Tum with sticky rice,grilled chicken and eat with raw vetgetarain,the taste is sour, sweet and spic.If you don't like hot food,please reduce the amount of chilli added. Ingredients  Green papaya ,peeled and sliced in thin strips            250 g. bird chilli                                           5 garlic cloves                                      3 green beans,sliced length 1 inch        20 g. coconu

Kanom Na Nual (Thong Proong ) Kanom Na Nual or Thong Proong or Sparse Gold... This kind of dessert when it's fine ,outside color is light yellow ,crispy and has a hole inside with a little bit of syrup,outside crispy and soft inside ,testing soft-sweet and good smell,suitable eat with tea or coffee. Ingredients Eggs                            6 Granulated Sugar         4   cups Wheat Flour                 3  tbs. Preparation       - Beat the egg and sugar until very light and fluffy.       - Mix one cup of the beaten egg-sugar mixture with 1 tablespoon flour.       - Grease the molds ,put the egg mixture into the molds half-full.       - Bake in low heat oven until the bottom of the dessert is golden brown and the top is creamy         color. Do not use hight heat because the top will crack.         Let cool before removing the dessert from the molds. Delicious !