THAI FOOD

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.                                   ...

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 ...

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 ( d...

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. Gin...

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 vegetab...