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thai cuisine: Hed Kem Thong Pad Cha Talay
http://ilovethaicuisine.blogspot.com/2007/12/hed-kem-thong-pad-cha-talay.html
Tuesday, December 4, 2007. Hed Kem Thong Pad Cha Talay. Hed Kem Thong Pad Cha Talay(Golden Mushroom and Seafood Spicy Stir-Fry). 2 cups golden mushroom1 cup cut squid (cooked). 5 shrimps (peeled, de-veined and cooked). 1 / 2 cup mussel. 1 / 4 cup young pepper. 2 sweet yellow peppers. 5 red chili peppers. 1 / 4 cup basil. 1 tbsp. olive oil. 1 tbsp. fish sauce. 1 / 2 tsp. sugar. 2 tbsp.oyster sauce. 1 Crush garlic, yellow pepper and red peppers finely. Turn off the fire. Tuesday, December 04, 2007. Gaeng G...
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thai cuisine: December 2007
http://ilovethaicuisine.blogspot.com/2007_12_01_archive.html
Wednesday, December 5, 2007. Green beef curry ( kang khiew waan neua ). 3 tbsp green curry paste. 2 1/2 cups coconut milk ( squeezed out from 400 grams grated coconut ). 5 small eggplants, quartered. 2-3 red spur chilies, sliced diagonally. 2 kaffir lime leaves, torn. 1/4 cup sweet basil leaf. 1 1/2 tbsp fish sauce. 1 1/2 tsp palm sugar. 1 tbsp cooking oil. Sweet basil leaves and red chili slices for garnish. Slice the beef into thin pieces, about 3 cm thick. Wednesday, December 05, 2007. Add chilie powd...
ilovethaicuisine.blogspot.com
thai cuisine: green beef curry ( kang khiew waan neua )
http://ilovethaicuisine.blogspot.com/2007/12/green-beef-curry-kang-khiew-waan-neua.html
Wednesday, December 5, 2007. Green beef curry ( kang khiew waan neua ). 3 tbsp green curry paste. 2 1/2 cups coconut milk ( squeezed out from 400 grams grated coconut ). 5 small eggplants, quartered. 2-3 red spur chilies, sliced diagonally. 2 kaffir lime leaves, torn. 1/4 cup sweet basil leaf. 1 1/2 tbsp fish sauce. 1 1/2 tsp palm sugar. 1 tbsp cooking oil. Sweet basil leaves and red chili slices for garnish. Slice the beef into thin pieces, about 3 cm thick. Wednesday, December 05, 2007. Gaeng Keow Waan...
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thai cuisine: Spicy stir-fried shrimp (Pad Khi Mao Goong)
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Tuesday, December 4, 2007. Spicy stir-fried shrimp (Pad Khi Mao Goong). Spicy stir-fried shrimp (Pad Khi Mao Goong). 188; cup holy basil tips. 2 tbsp. fish sauce. 3 tbsp. vegetable oil. Ingredients for chile paste. 6 long hot peppers. 189; tsp. shrimp paste. 1 Using a mortar and pestle, grind ingredients for chili paste until mixed well. 2 Shell the shrimps, but leave the tail fins attached, remove the heads. 3 Wash the basil. Tuesday, December 04, 2007. Subscribe to: Post Comments (Atom). Gaeng Gai (Chi...
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thai cuisine: PORK CURRY (Kaeng Hung Ley Muo)
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Tuesday, December 4, 2007. PORK CURRY (Kaeng Hung Ley Muo). 2 Tablespoons curry powder. 2 Tablespoons fish sauce. 1/3 cup ginger root, cut into thin strips. 1/4 cup cooking oil. 2 Tablespoons black soy sauce. 1/2 cup pickled garlic. 1/4 cup tamarind juice. 2 1/3 cups water. 3 Tablespoons shallot, chopped. 2 l/2 Tablespoons lemon grass, chopped. 1 Tablespoons shrimp paste dried large hot peppers. For making curry paste, ground all ingredients together until smooth. Set aside. Set aside for 20 minutes.
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thai cuisine: Fried vegetables(Pad Paak Ruamit)
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Tuesday, December 4, 2007. Fried vegetables(Pad Paak Ruamit). Fried vegetablesPad Paak Ruamit. 250 g (8 oz) Thai broccoli. 400 g (13 oz) babycorn. 100 g (3 1/2 oz) mushrooms. 2 tb fish sauce. 3 tb oyster sauce. 1 Cut broccoli into bite-size pieces. Cut babycorn into halves. 2 Cut mushrooms into halves. 3 Cut spring onions into 2 cm long pieces. Chop garlic. 4 Heat oil in a wok or a pan. Add garlic and spring onions and stir-fry for one minute. Add vegetables and continue to stir-fry for five minutes.
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thai cuisine: chicken galangal in coconut cream soup ( tom khaa kai )
http://ilovethaicuisine.blogspot.com/2007/12/chicken-galangal-in-coconut-cream-soup.html
Wednesday, December 5, 2007. Chicken galangal in coconut cream soup ( tom khaa kai ). 500 grams chicken breast. 3 1/2 cups coconut milk. 7-8 fresh slices fresh young galangal. 300 grams young angel mushroom, torn into pieces. 9 crushed hot chilies. 1 lemon grass, cut into 1" length. 4-6 kaffir lime leaves, torn in half. 2 tbsp sliced coriander. 2-3 tbsp fish sause. 1/3 cup lime juice. Kaffir lime leaves for garnish. Wash the chicken, remove the skin and cut diagonally into bite pieces, set aside. Hoi Pad...
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thai cuisine: Hoi Pad Nahm Prik Pow
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Tuesday, December 4, 2007. Hoi Pad Nahm Prik Pow. Ingredients for Stir-fried Clams. 2 lb fresh clams. 2-3 Tbs.peanut oil. 8 cloves garlic, chopped. 6-10 Thai chillies, cut in half crosswise and bruised with a knife blade. 2-3 Tbs. roasted chilli paste (nahm prik pow); recipe for roasted chilli paste. 2 Tbs water, or soup stock. 1-2 tsp. sugar, to taste. 1 packed cup Thai basil leaves (bai horapa), flower buds may also be used. 1 Tbsfish sauce , as needed to taste. Stir to mix with seasonings. Continue to...
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thai cuisine: Nuea Pad Nam Man Hoy (Stir Fried Beef in Oyster Sauce)
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Tuesday, December 4, 2007. Nuea Pad Nam Man Hoy (Stir Fried Beef in Oyster Sauce). This is a simple stir fry dish: nam man hoy is oyster sauce. Put a little oil in a wok and sauté a couple of tablespoons of garlic, and a couple of tablespoons of shallots (purple onions). Add about two pounds of beef, cut into bite sized pieces. You then add a sauce consisting of:. 1 cup of oyster sauce. 3 tablespoons of Worcestershire sauce. 1 tablespoon fish sauce. Stir it until it begins to simmer. Hoi Pad Nahm Prik Pow.
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thai cuisine: Fried Rice Sticks with Shrimp (Pad Thai Goong Sod)
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Tuesday, December 4, 2007. Fried Rice Sticks with Shrimp (Pad Thai Goong Sod). 1 cake pressed bean curd, diced. 5 cloves garlic, minced. 5 shallot, minced. 1 tablespoon dried shrimps or prawns, soaked for 5 minutes in warm water and drained,lightly pounded or processed1 tablespoon chopped pickled Chinese radish10 oz (300 g) dried rice-stick noodles, soaked in warm water to soften, drained well. 1 tablespoon dried chili flakes or ground red pepper. 2 cups bean sprouts, cleaned. 3 tablespoons fish sauce.
