Thai Food

Pork in Golden Threads (Moo Sarong)

Pork sarong "Thailand's snack menu. Seasoned pork wrapped with egg noodles. Like a ball or a lump at the prom. Fry until golden frame eat Sauce it’s a snack that looks appetizing and tastes delicious too.

Ingredients:

1. Ground pork 200 grams.

2. Coriander (cut - finely chopped) 2 teaspoons

3. Garlic (cut - finely chopped) 2 teaspoons

4. Pepper, 1/2 teaspoon

5. 1/4 teaspoon salt

6. 1 tablespoon fish sauce

7. One egg

8. Frying oil for 3 cups

9. White Rice Vermicelli

How to make:

Bring white rice vermicelli (egg noodles) soak in water around20-minute.
Bring all ingredients and grind pork,
mix all until sticky.
Combine the ground pork. Shape the mixture into small balls, using about
1 tablespoon of the mixture for each.
Wrap each ball with 2 or 3 noodles.
Press the noodles on to the surface of each ball and continue wrapping until each ball is covered.
Shape the mixture into small balls, using about 1 tablespoon of the mixture for each. Wrap each ball with 2 or 3 noodles. Press the noodles on to the surface of each ball and continue wrapping until each ball is covered.
Heat oil in a wok to 350 degrees Fahrenheit. Fry in batches, turning, until the noodles are golden brown and the meat is cooked through, about 4 minutes. Drain on paper towels.
Serve hot, warm, or at room temperature add with soy sauce or sweet sauce.

Sasiwimon Poka

115710510041-3

Tom Kha Kai

(Chicken in Coconut Soup)

Tom Kha Gai is a highly popular Thai soup known for its intense and aromatic flavors and its rich and creamy coconut-infused broth. Tom Kha Gai translates as “boiled galangal chicken.” Galangal looks similar to ginger and is related to it, but has a more peppery and pungent flavor. Use galangal for this recipe if you can find it (available at most well-stocked Asian markets) or substitute with ginger.

Ingredients

1 can (14 oz.) coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro

How to Make It

Step 1

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Step 2

Note: Nutritional analysis is per 1 1/2-cup serving.

A mild, tamer twist on Tom Yum, this iconic soup infuses fiery chilies, thinly sliced young galangal, crushed shallots, stalks of lemongrass and tender strips of chicken. However unlike its more watery cousin, lashings of coconut milk soften its spicy blow. Topped off with fresh lime leaves, it's a sweet-smelling concoction, both creamy and compelling.

Chanamate Tabtimtad

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Kai Med Ma Muang (Chicken with Cashew Nuts)

This has to be one of my favourite wok dishes. Don't be tempted to add too many vegetables to it. The contrast between the capsicum, nuts and chicken is all-important. If you want different vegetables, just make another stir-fry!

Method

1.) Combine the sauce ingredients and set aside. Combine the chicken with soy sauce and 1 tsp of the cornflour. Heat the wok over high heat and add 2 tbsp of the oil around its edge, letting it run down into the centre of the wok. Add chicken and cook, tossing the wok occasionally until the chicken is browned and just cooked through, about 3 minutes. Remove the chicken from the wok and set aside.

2.) Return the wok to a high heat and add the remaining 1 tbsp of oil. Add the onion and garlic, tossing until the garlic starts to brown. Add the capsicum and continue to toss in the wok until the pieces begin to soften. Add the sauce ingredients and bring to a simmer. Add the chicken and cashews and toss.

3.) Combine the remaining 1 tsp cornflour with 2 tbsp of cold water and drizzle mixture into the wok slowly , shaking or stirring the wok until the contents thicken to a silky consistency. Remove from the wok and serve.

Serve with steamed rice and bok choy with garlic sauce.

Ingredients

400g chicken breast fillet, cut into 3cm cubes
1 tbsp soy sauce
2 tsp cornflour
3 tbsp vegetable oil
1 small brown onion, peeled and cut into 3cm chunks
3 cloves garlic, roughly chopped
½ red capsicum, cut into 3cm squares
½ yellow capsicum, cut into 3cm squares
½ green capsicum, cut into 3cm squares
½ cup unsalted roasted cashew nuts
Sauce
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp white vinegar
1 tsp sugar
¼ cup chicken stock (or water)

Supawadee Charthai

11581051008-8

Pat Thai

1.) Gather your ingredients. Perhaps one of the most popular Thai dishes is Pad Thai, a stir-fry noodle dish with vegetables and a protein like egg, tofu, or shrimp.

You can prepare Pad Thai at home using a wok and a few basic Thai ingredients.

You will need:

1 cup tamarind juice

½ cup fish sauce

1 cup palm sugar

1 cup water

8 ounces medium rice noodles

4 tablespoons peanut oil or vegetable oil

½ lb. frozen or fresh shrimp or 1/3 lb. boneless pork loin, shoulder or other similar cut

3/4 cup firm tofu, cut into 1 1/2" x 1" x 1/4" pieces

4-5 cloves garlic, finely chopped

3 shallots, thinly sliced

1/4 cup dried shrimp, soaked in warm water

1/4 cup chopped sweet pickled radish or turnip

2-3 teaspoons dried ground Thai chili pepper

2 large eggs, beaten

3 cups bean sprouts

1 cup garlic chives cut into 1 inch lengths (or scallions)

⅔ Cup roasted and crushed peanuts and 1 lime, for garnish

5.) Cut up the other ingredients. You should also prepare the other ingredients so they are on hand when you are ready to cook. Slice the tofu into bite sized pieces. Then, mince the garlic and cut up the shallots. You should also chop up the dried shrimp, the scallions, and the lime.

Place all of these ingredients in small, separate bowls so they are ready to go.

You should also roast the peanuts at 350 degrees Fahrenheit for 3 to 5 minutes. Then, remove them from the oven to cool. You can crush the peanuts in the mortar and pestle.

6.) Heat the wok over high heat. You can also use a 12” skillet if you do not have a wok. Once the wok is hot, add 2 teaspoons of cooking oil. Then, add the garlic and stir it quickly in the oil for about 30 seconds.

Add the shrimp and cook until they turn pink. If you’re using pork, cook the pork until it is brown. Then, remove the protein from the wok and put it on a plate.

7.) Add the tofu. Put in another 2 tablespoons of oil into the wok and let the wok heat up. Then, add the tofu and stir-fry it until it turns golden brown. This should take about four to five minutes.

Once the tofu has been cooked, add the shallots, dried shrimp, sweetened radish, and ground dried chilies.

Pimchanok Srisantitorn

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2.) Prepare the Pad Thai sauce. For authentic Pad Thai, you will need to first create a Pad Thai sauce using tamarind juice, palm sugar, fish sauce, and water. Combine 1 cup tamarind juice, ½ cup fish sauce, 1 cup palm sugar, and 1 cup water.

You will then cook over low heat, stirring occasionally, for 45 minutes until the ingredients form syrup. Set the sauce aside until you need it for the Pad Thai.

3.) Soak the rice noodles. Start by soaking the rice noodles in cool or lukewarm water for 40 minutes. The noodles should appear limp but be firm to the touch.

Once the noodles have softened, drain them and set them aside. You can also prepare the rest of the ingredients while the noodles are soaking.

4.) Prepare the protein. If you are using shrimp as your protein in the Pad Thai, you will need to peel and devein the shrimp, leaving the tails on. If you are using pork as your protein, slice it into 1 ½ inch pieces.

You can also brine the shrimp so they are moist once they are cooked. Do this by boiling one cup of water and adding ¼ cup salt. Then let the water cool and add 3-7 cups of water. Place the shrimp in the brine and let it refrigerate for 30 minutes. Drain and pat the shrimp dry.

8.) Put in the noodles. You should then add the noodles to the wok. Combine the noodles with the other ingredients, stir-frying them for one to two minutes until the noodles are soft.

If you have a large wok, you may be able to fit all the noodles in one batch. If you have a smaller wok, you will need to stir-fry them in two batches. Do this by setting aside half of the tofu-dried shrimp mixture and doing one batch of noodles, followed by the other half of the tofu-dried shrimp mixture and the other batch of noodles.

9.) Add the eggs. Push the noodles and tofu-shrimp mixture to one side of the wok and add a teaspoon of oil. Then, put in the eggs and let them cook until they are just cooked.

Use a metal spatula or a knife to divide the eggs into small chunks and toss them with the noodles.

10.) Pour the Pad Thai sauce on the noodles. Finish the dish by pouring 8 tablespoons of the Pad Thai sauce on the noodles and stirring it well to coat. If you find the noodles are too firm, you can sprinkle them with 1-2 tablespoons of water.

Once the noodles have been cooked to your preference, put in the bean sprouts and the garlic chives. Then, sprinkle on half of the chopped peanuts as well as the cooked shrimp or pork.

11.) Garnish with lime, scallions, and dried ground chilies. You can also add on more chopped peanuts and bean sprouts to your liking. Serve the Pad Thai hot on a serving dish

Tom Yum Goong

Thai cuisine is the national cuisine of Thailand. Detail and variety are essential significance to Thai chefs. Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: complexity; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.

“Tom Yum Goong” is a Thai dishes which be made as soup. Herb smell, spicy and sour are the main taste, and use shrimp to be meat of the dishes. Surely, Tom Yum Goong which be cooked for foreigner will be different from the real Tom Yum Goong in Thai daily eating, which be more spicy and also, the herb smell is so stronger. Because of the strong taste of ”Tom Yum Goong” ,so Thai people prefer to eat “Tom Yum Goong” as dinner than breakfast or lunch; the strong taste of herb and chilli, also sour taste from lime will be a good awakener to anyone who eat it.

This is a recipe for “Tom Yum Goong”. It is very easy to cook and has all the taste that you need for Tom Yum Goong.

Method

1.) Add and boil water in a 2 quart pot. Peel the shrimp and set them aside. Cut lemongrass into pieces, 5-6 inches long. Add the lemon grass in water and boil for 5 minutes.

2.) Put the fish sauce and 1 lime's juice into the pot. Crush chili and add into the pot.

3.) Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Let it boil. Add the shrimp and turn off the heat. Shrimp gets tough very quickly.

4.) Then, scoop the shrimp and liquid into the serving bowls immediately. Add the chili paste, sprinkle with cilantro and be ready to serve.

Ingredients

3 chilies

5 sprigs chopped cilantro

2 tablespoon fish sauce

3 kaffir lime leaves

1 lemongrass

1-2 limes

5 mushrooms

1 tablespoon chili paste (Optional)

9 shrimps

4 cups of water

Jhantarapa Jaitham

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