rad na ta-lay pong karee

Thai Recipe Ingredients

* 200 grams wide rice noodle
* 5-8 medium-sized shrimps, cleaned, shelled
* 150 grams scallop, cleaned
* 200 grams squid, cut into well pieces
* 1/4 cup soup (or water)
* 3 tablespoons minced garlic
* 1 tablespoon curry powder
* 1 onion, cube (small)
* 1 cup of cube red+green chili pepper
* 1 teaspoon oyster sauce
* 1.5 tablspoons soy sauce
* 1 tablespoon roasted chili paste oil
* 1 tablespoon sugar
* 1 teaspoon ground pepper
* 2 tablespoons corn starch diluted in water
* 1 egg, beaten
* scallion sliced diagnally, for garnishing
* celery leaves, for garnishing

Thai Food Preparations

1. Heat oil in a wok over medium heat. Add wide rice noodle and fry until golden and crispy. Remove, drain and arrange in the serving plate.

2. Mix together the beaten egg, seasoning sauce, soy sauce, roasted chili paste oil, sugar and ground pepper ("Egg Sauce"). Stir until all mixed well.

3. Heat oil in a wok over high heat. Add shrimps, scallop and squid then stir until nearly cooked. Add the mixed egg sauce (prepared in step 2), onion, chili peppers and soup. Stir quickly until all ingredients cooked. Lastly thicken it with the prepared diluted corn starch. Remove from heat.

4. Pour the thicken soup over prepared noodles, garnish on top with sliced scallion and celery leaves and serve immediately.

pla-dook pad ped

Thai Recipe Ingredients

* 800 grams catfish, clean and sliced into well pieces

* 5-10 chilies, crushed

* 3 red chili peppers, sliced

* 50 grams sweet basil leaves

* 20 grams peppercorn

* 50 grams wild ginger, finely sliced

* 1/2 cup sliced lemongrass

* 2 red shallots

* 1 tablespoon chopped garlic

* 1 teaspoon kaffir lime rind

* 1/2 teaspoon shrimp paste

* 2-3 coriander roots

* 1 teaspoon sugar

* 1 teaspoon fish sauce

* cooking oil

Thai Food Preparations

1. Grind garlic, red shallot, lemongrass,coriander roots chili, kaffir lime rind and shrimp paste in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat oil in a wok over medium heat. Add chili+garlic mixture (prepared in 1st step). Stir until golden and aromatic. Then add sliced catfish and continue stirring until nearly done.

3. Add wild ginger, red chili pepper and pepper corn. Season with sugar and fish sauce. Then add sweet basil and stir until all ingredients mixed well. Remove from heat.

4. Transfer to a serving plate. Serve immediately with hot steamed rice.

tom-yum pla sa-lid

Thai Recipe Ingredients

* 4-6 snakeskin gourami fish, cleaned

* 2 stalk of lemongrass (lightly pounded and cut into 2" long)

* 3 kaffir lime leaves

* 5 small pieces of galangal

* 10 mushrooms, cleaned and cut into well pieces

* 5 tomatoes

* 5 fresh chilies, smashed

* 2 dried chilies

* 2 tablespoons garlic, smashed

* 2 tablespoons red shallots, smashed

* 3 tablespoons lime juice

* 2 tablespoons fish sauce

* 3 cups soup (or water)

* coriander leaves (for garnishing)

Thai Food Preparations

1. Heat oil in a wok and fry the cleaned fish until cooked. Remove, drain and cut into pieces. Set aside.

2. Heat soup (or water) in a pot over medium heat. Add garlic, red shallot, lemongrass, galangal and kaffir lime leaves.

3. Wait until boiling, then add mushroom, tomatoes and fried fish. Stir until all ingredients mixed well. Remove from heat.

4. Season with fish sauce, lime juice and fresh chili. Transfer to a serving bowl. Garnish on top with coriander leaves and dried chili. Serve immediately with hot steamed rice.

tom kem pla-too

Thai Recipe Ingredients

* 5-8 mackerel fish, cleaned

* 6 garlic cloves

* 10-15 peppercorns

* 4-6 coriander roots

* 5-10 red chilies

* 1 piece ginger, smashed

* 1 teaspoon sugar

* 1 tablespoon tamarind concentrate

* 1 tablespoon fish sauce

* 2 tablespoons black soy sauce

* 1 teaspoon salt

* 1 cup water

* cooking oil

Thai Food Preparations

1. Grind garlic, peppercorns, coriander roots and salt in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat oil in a wok over medium heat and add the ground mixture (prepared in the 1st step). Fry until aromatic then add some water.

3. Add sugar, black soy sauce, tamarind concentrate, ginger and chilies. Stir fry until all ingredients mixed well. Add prepared mackerel fish and turn to low heat. Let simmer for at least 30 minutes.

4. Transfer to a serving bowl (or plate). Garnish on top with coriander leaves. Serve immediately with hot steamed rice.

pad gang-pah moo nor-mai

Thai Recipe Ingredients

* 300 grams pork, cut into well pieces

* 100 grams bamboo shoots, cut into pieces

* 3 tablespoons red curry paste

* 1/2 cup holy basil leaves

* 3 kaffir lime leaves

* 1 teaspoon sugar

* 2 tablespoons fish sauce

* water

* cooking oil

Thai Food Preparations

1. Heat oil in a wok over medium heat. Add red curry paste and stir until aromatic. Then add pork and stir until nearly done.

2. Add bamboo shoots, kaffir lime leaves and some water.

3. Wait until boiling again, season with sugar and fish sauce. Then add holy basil leaves, and stir until all mixed well. Remove from heat.

4. Transfer to a serving plate. Serve immediately with hot steamed rice.

Gang-Leung Nor-mai

Thai Recipe Ingredients

* 300-500 grams any fish, clean and sliced into well pieces

* 200 grams bamboo shoots, clean and sliced

* 4 tablespoons tamarind concentrate

* 1 tablespoon lime juice

* 1 tablespoon sugar

* 1 tablespoon fish sauce

* 2 1/2 cups water

Yellow Curry Paste Ingredients

* 6 dried red spur chilies, seeded and soaked

* 5 fresh red chilies, sliced

* 1/2 tablespoon fresh tumeric, sliced

* 1 tablespoon garlic, sliced

* 1/2 tablespoon shallots, sliced

* 1/2 tablespoon salt

* 1 1/2 tablespoon shrimp paste

Thai Food Preparations

1. Grind garlic, red shallot, fresh and dried chilies, tumeric, salt and shrimp paste in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat water with the yellow curry paste (already prepared step 1) in a pot until boiling, then add fish. Leave and do not stir it until nearly done, otherwise the soup will have bad smell.

3. Wait until the soup is boiling again, add bamboo shoots. Then season with tamarind concentrate, lime juice, sugar and fish sauce. Stir until all mixed well. Remove from heat.

4. Transfer to a serving bowl. Serve immediately with hot steamed rice.

nam moo

Thai Recipe Ingredients

* 900 grams pork

* 1/2 cup cooked sticky rice

* 2 tablespoons salt

* 2 tablespoons sugar

* 2 tablespoons chopped garlic

* 1 cup cooked pork skin, sliced into thin, long pieces

* 10-15 chilies

* 1/2 teaspoon sodium nitrate

* plastic bags and plastic bands

Thai Food Preparations

1. Wash and rub the pork dry. Then put it in the blender.

2. In a big bowl, mix together minced pork, salt, cooked sticky rice, sodium nitrate, sugar, pork skin and chopped garlic. (for spicy taste, you may also add chili into the mixture)

3. Knead with hand until all indredients mixed well. Then put the mixture in the plastic bag and tie with plastic bands (quantity packed depends on the serving amount). Let fermented for at least 2 - 4 days .

4. Bring the sour pork to deep fry or grill on charcoal then serve with fresh vegetables (cabbage, ginger, spring onion, and coriander leave). You may also use the sour pork to cook other thai dishes such as Thai fried rice with sour pork, Thai sour pork salad, etc.