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Thai Foodie | Recipies, ingredients and exploring Thailand

Recipies, ingredients and exploring Thailand

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Thai Foodie | Recipies, ingredients and exploring Thailand | thaifoodie.wordpress.com Reviews
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Recipies, ingredients and exploring Thailand
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1 thai foodie
2 thai basils
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5 recipes
6 stir fried
7 ingredients
8 3 chopped shallots
9 3 cloves garlic
10 soy sauce
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thai foodie,thai basils,permalink,leave a comment,recipes,stir fried,ingredients,3 chopped shallots,3 cloves garlic,soy sauce,cooking,top tips,fish sauce,kaffir lime leaves,ooking,2 comments,soups,1 lemongrass stick,handful of coriander,1 chicken breast
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Thai Foodie | Recipies, ingredients and exploring Thailand | thaifoodie.wordpress.com Reviews

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Recipies, ingredients and exploring Thailand

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1

Pad Kapow Gai, Chicken Basil Stir-fry | Thai Foodie

https://thaifoodie.wordpress.com/2010/09/22/pad-kapow-gai-chicken-basil-stir-fry

Pad Kapow Gai, Chicken Basil Stir-fry. September 22, 2010 at 7:50 am ( Easy and Quick. Coarsley minced or finely chopped Chicken (or Pork). 3-7 finely chopped Thai birdseye chillies (aka Prik Kee Noo). 1 tbsp Thai Fish Sauce. 1 tbsp oyster sauce. 1 tbsp soy sauce. 1 tbsp vegetable oil. 1 tbsp brown sugar. Green or fine beans chopped finely. Crushed clove of garlic. 500g (large bunch) Thai holy basil. This dish should be served with Nam Pla Prik. To add to taste. La Kai Dow (with fried egg).

2

Koh Mak Coffee | Thai Foodie

https://thaifoodie.wordpress.com/2010/04/12/koh-mak-coffee

April 12, 2010 at 1:46 pm ( Koh Mak. Cappuccino from the coffee lady on Koh Mak - Ao Kao Beach. The lady from the Coffee place made amazing tasting and looking coffees and had free little biscuits to nibble on. Iced cappuccino must be recommended! Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out.

3

Tom Ka Gai (Coconut soup with Chicken) | Thai Foodie

https://thaifoodie.wordpress.com/2010/09/21/tom-ka-gai-coconut-soup-with-chicken

Tom Ka Gai (Coconut soup with Chicken). September 21, 2010 at 8:12 pm ( Easy and Quick. Straw mushrooms, red onion, lemongrass, galangal and kaffir lime leaves. A piece of Galangal. 1 Small Red Onion (optional). 1 Can of Chaokoh Coconut Milk. 5-10 Kaffir Lime leaves. Straw mushrooms (from can). Make it in ten minutes! Chop chicken into small bite size pieces. Pour can of coconut milk into a pan and bring to boil before adding slices of galangal and chopped sections of the lemongrass stick.

4

Moo (sam chan) Pad Prik Khing: Pork Belly stir-fried in red curry paste | Thai Foodie

https://thaifoodie.wordpress.com/2010/09/21/moo-sam-chan-pad-prik-khing-pork-belly-stir-fried-in-red-curry-paste

Moo (sam chan) Pad Prik Khing: Pork Belly stir-fried in red curry paste. September 21, 2010 at 9:09 pm ( Recipes. Curry paste isn’t just used for coconut milk curries in Thailand, but also in stir-fries. It makes seriously tasty stir-fries and saves on the cost and fattiness of the coconut. 3 tbsp red (or panang) Mae Ploy curry paste (now available in Tesco’s, Waitrose and prob elsewhere too). Handful of green beans, chopped into 1 inch sections. Pork belly strips (avail cheap in supermarkets). You are c...

5

Baa Mee Kiew: Egg noodles and prawn wontons in pork soup | Thai Foodie

https://thaifoodie.wordpress.com/2010/09/16/ba-mee-kiew-egg-noodles-and-prawn-wontons-in-pork-soup

Baa Mee Kiew: Egg noodles and prawn wontons in pork soup. September 16, 2010 at 12:17 pm ( Easy and Quick. This is another dish originating from Chinese cooking, found as a fantastic street food in Thailand. Often it is served as Baa Mee Kiew. Where Moo Dang = sweet Red Pork but the receipe below is for the basic dish. The phonetic translation is “Bar Mee Kee-ow”. Easy Receipe (Takes 15mins total). Instant Pork soup powder. Frozen Pork and Prawn wontons. Crispy fried slices of garlic.

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September 22, 2010 at 8:00 am ( Ingredients. Using the wrong type of basil in certain dishes in Thailand is the equivalent of using Rosemary instead of Parsley in a classic English dish. There are three types:. Holy Basil (Kapow): A savouryand liqcourice flavour, only fully released on cooking. Key ingredient in Pad Kapow. Sweet Basil (Horapa): A slight anise flavour, much more fragrant when raw with redder stems. Used in many vegetable dishes. Pad Kapow Gai, Chicken Basil Stir-fry. 1 tbsp Thai Fish Sauce.

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