Friday, September 01, 2006
Pa Thong Go - Thai Breakfast Food
These are Thai style doughnuts, they are slightly salty and eaten with hot sweet cocoa or chocolate for breakfast. Many Thai people eat them with Sweet Condense Milk and Thai Style Coffee.
120 gms Wheat Flour ( Cake Flour )
2 Teaspoons Yeast
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/8 Teaspoon Baking Soda
110 ml Water Oil for Deep Frying
1. Mix the flour, salt, sugar, yeast, and baking soda together and leave for 5 minutes.
2. Add the water and knead it to a smooth dough. This takes about 15 minutes of kneading. If the dough is too soft, add a little more flour.
3. Leave it in a bowl, covered with a damp cloth of 1-2 hours to rise.
4. Roll the dough into a long sausage and flatten it into a flat strip about 5 cms wide.
5. Cut 'H' shapes from this strip of dough (you cut rectangular pieces off the strip and put two short cuts that don't quite meet in the middle, as shown below.
6. Heat the oil to 180 degrees celcius (medium hot) and fry the doughnuts until they are golden brown.
Tags: Thai, Food, Breakfast, Dough, Coffee
Wednesday, May 10, 2006
Masaman Curry seems to be the only kaang praised in the Thai historic royal poem, memorized in the heart of every Thai student. Cumin, cardamon and clove give this curry strong sensational flavor. But overall it really has a very smooth flavor. Anyone who ever tasted it will ask for more. Not only it goes perfectly well with pork, but also chicken, duck and beef. Nowadays there are many advances in various aspects of cooking Masman Curry. If you wish to get more cooking information, please do not hesitate to let us know. Side dish that often served with Masaman is called Ajad (see comment section for details)
1 lb chicken, cut into bite sized pieces (pork, tofu or beef can be substituted)
3 cups coconut milk
2 tablespoons roasted peanuts (unsalted)
5 white pearl onions, peeled and left whole
3 medium yukon gold potatoes, peeled and parboiled
3 bay leaves
5 cardamom seeds
1 inch piece roasted cinnamon sticks
2 tablespoons palm sugar
1 tablespoon tamarind paste, mixed with
2 1/2 tablespoons water
3 tablespoons lime juice
1 Packet Lobo masaman curry paste
1-3 teaspoon crushed garlic
1 teaspoon fish sauce
thai jasmine rice, cooked
Tags: Thai, masaman, curry, jasmin, rice
The Thai version of Yellow Curry, brought from India years ago, has been transformed into mellow,gentle and harmonious aroma which goes well with chicken, shrimp and seafood, in addition to lamb. lots of shallot and lemongrass tone down the harsh flavor of mustard and turmeric. Try this recipe using Salmon, you will love it!
3 tbsps vegetable oil
1 pkt LOBO Sour Yellow Curry Paste
100g coconut shoot
1 piece horizontal sliced salmon
(about 1” thick)
100g asparagus, cut into 1” long & blanch
50g pineapple, cut into small pieces
¼ tbsp sugar
thinly sliced kaffir lime leaves and Red cayenne chilli for sprinkle
1. Heat the oil in a wok till it's hot. Stir fry the LOBO Sour Yellow Curry Paste till odorously smell. Add the salmon, fry until 80 % cooked follow with coconut shoot, asparagus, pineapple, sugar and water. Continue to fry till fully cooked.
2. Transfer to a plate, sprinkle with kaffir lime and cayenne chilli.
Tags: Thai, curry, shallot, lemongrass, chilli
Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and do not added oil makes this a very tasty low-fat dish.
1 lb boneless skinless chicken breasts, minced in food processor (do not sub ground chicken, it is too fatty!)
1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
3 tablespoons chopped fresh cilantro
2 spring onions, chopped
2 tablespoons chopped shallots
3 tablespoons chopped mint leaves
1/2 teaspoon cayenne pepper
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chili paste
thinly sliced cabbage or lettuce, for serving
fresh cilantro stems, for garnish
Tags: Thai, spicy, salad, herbs, chicken
Saturday, April 29, 2006
Learn the fine art of Thai cooking, one of the world’s most popular cuisines, at the Royal Cliff School of Thai Culinary Arts. Opened in September 2000, the school offers an ideal learning environment with a large open kitchen area for practical instruction, a small lobby and reception area, a locker room and a typically Thai dining room with wooden furnishings and a floor seating. Regularly scheduled classes are three hours long and in addition to cooking lessons, participants receive a number of complimentary gift items. There are also special classes conducted for children. More...
Tags: Thai, culinary, arts, cooking, royal cliff
Sunday, April 23, 2006
Lemongrass, or citronella root or TA KRAI in Thai, is the reason Thai dishes often have a compelling flavor that's not exactly lemon, but a subtle lemon perfume. It is sold by the stalk which resembles a green onion. Serving tips: Use the portion of the white base up to where the leaves begin to branch. If slightly dry, soak in warm water to rehydrate. Shred or finely slice and add to soups, curry dishes, and sauces for seafood. Get a nice large quantity for generous use, 2 lbs is about 12 stalks. Will keep for weeks in the fridge, or cut into 4 inch pieces and freeze in a ziplock. Fresh lemongrass is essential for Thai cooking. Combination of fresh lemongrass and kaffir lime is the essence of thai spicy soup (TOM YUM).
Tags: Thai, herbs, lemongrass, tom yum, lemon
Kaffir lime leaf adds an unmistakable, refereshing taste that is essential in many Thai soups & curries. The combination of lemongrass and lime leaf is a fantastic blast of flavor. The leaves have a strong fragrance and flavor that can not really be substituted. To experience the wonderful aroma, sliver the leaves with a knife or scissors and you'll begin to understand just how wonderful this plant is. Kaffir lime leaves grow in doubles. Sizes vary, but the average individual leaf is approx 2" long. Harvesting is done by hand and it's difficult because the branches have long thorns, so they tend to be expensive and not easily found in supermarkets. They freeze very well-just place in a ziplock bag & they'll retain their flavor for months. No need to defrost, just use as normal. Celebrity chef Martin Yan and cooking magazine Bon Appetit recommend using kaffir lime leaves when ever Thai recipe call for it for authentic taste. Martha Stewart's Body & Soul Magazine recommends as a spa treatment.
Tags: Thai, herbs, lime, kaffir, leaf
Wednesday, April 19, 2006
Coconut milk -- an indispensable ingredient in Thai cooking. It is not the liquid inside a coconut. It is made by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when one steeps the coconut meat a second time and then strains. Canned coconut milk, which is mostly quite good, separates naturally. The top layer can be spooned off for recipes calling for cream, the bottom poured into thin, or just shake it up to get the most commonly called-for thick coconut milk.
Tags: Thai, coconut, milk, Cooking, ingredient
Palm sugar : sugar obtained from date palms. Contains mainly saccharose.In Thai recipes as well as recipes throughout Southeast Asia, palm sugar is used as a natural sweetener. The best palm sugar are produced in western Thailand, where the natural sap is collected from cut sugar palms and boiled until a nice sticky sugar remains. The natural sugar is poured directly into little cakes and packaged for easy use. It can be also eaten as candy. Consistency is firm but slightly soft, making it more simple to use than the inferior rock hard palm sugar some are selling. Usually the palm sugar come in small cake form, simply shave off what you need with a knife, and it dissolves nicely in the cooking process. Use with curries, gourmet dishes, sauces, and various desserts.
Tags: Thai, ingredients, palm, sugar, desserts
Monday, April 17, 2006
Known for its extraordinary fragrance and its slight blends of spices and herbs, Lemon grass is one of the unique flavours that characterise the taste of Thailand. With the combination of Lemon grass and chicken together, the special dish is perfumed with citrus scents and a touch of sweetness.
ORDER Thai lemongrass HERE
1. Slice chicken and marinate with the seasonings for 30 minutes
2. Pepper cut into square shape
3. Heat oil in wok, add garlic granules, green red chilli peppers
4. Add chicken and sauce
See comment section for key ingredients
Tags: Thai, Spice, Lemongrass, herbs, chicken
Wednesday, March 22, 2006
Chilli, bird (phrik khi nu) The smallest of the chillies, of which the kind called phrik khi nu suan (Suan means Garden in Thai) is the hottest. Take care when chopping them, and do not rub your eyes. Chilies stimulate blood circulation and are reputed to help prevent heart disease and cancer. Chilli (phrik chi fa)Phrik chi fa are finger size, growing 9-12 centimatres in length, and either yellow , red or green. Not as hot as the bird chili. There is no discernable difference between the colours.
Tags: Thai, Herb, Chilli, Prik, Cancer
Saturday, March 18, 2006
Pad Krapow Kai - Chicken with Thai Holy Basi
We love everything from Lobo brand, the products are so tasty and capture authentic Thai flavors perfectly with easy-to-prepare methods. This Holy Basil Seasoning Paste is no exception. Simply get out your wok, add this packet together with 3 tablespoons vegetable oil and fry until an incredibly fragrant aroma fills your kitchen, then add your favorite meat (Chicken, Beef, Pork or even Shrimp) and/or vegetables, cook and serve with fresh jasmine rice. Terrific! The flavor is the perfect combination of basil and a spicy hint of heat from the chile. A convenient envelope packet, enough to make one large serving. Top the dish the dish off with Fried Egg!
Ingredients: Chilli, soy sauce, holy basil leaves, onion, soybean oil, garlic, sugar, salt (no msg, artificial color or preservatives).
Tags: Holy, Basil, Thai, Krapow, Pad
Wednesday, March 15, 2006
Fish Sauce is the most basic and popular ingredient in Thai cuisine. Use in place of salt or soy sauce. Fish Sauce has a distinct pungent aroma. The fragrant aroma will mellow with cooking or when added to food giving your dish a delicious flavor. Fish Sauce can be made from a various products such as fish, oyster, squid etc. Most common Fish Sauce contain Anchovy extract, salt, unrefined cane sugar. (some product may contain peanuts.)
Often in Thailand, Fish Sauce are place in small sauce dish, along with finely chopped Green or Red Chillies (Prik Kee Nu) and a few drop of lime juices along with a thinly slice line wedge.
Tags: Thai, Fish, Sauce, Cuisine, Cooking
Used to make various curry soups and stir fry dishes. Mae Ploy Brand is recognized in Thailand as a high quality export product with rich taste and authentic flavor. Packed in convenient plastic tub with tighly sealed lid. Curries are used extensively in Thai recipes and are pre-made mixtures of chilies, herbs and spices ground into a paste. Can be used with chicken, beef & seafood as a stir fry spice or combined with coconut milk.
Dried red chili, garlic, lemon grass, salt, shallot, galangal, shrimp paste, kaffir lime peel, pepper.
Order Thai Red Curry Paste Here
Tags: Thai, Red, Curry, Paste, Food
Tuesday, March 14, 2006
Here is a make at home version if you don't have access to Thai products or you just prefer to make your own.
I N G R E D I E N T S
4 tablespoon oil
3 tablespoon chopped garlic
3 tablespoon chopped shallots
3 tablespoon coarsely chopped dried red chiles
1 tablespoon fermented shrimp paste
1 tablespoon fish sauce
2 teaspoons of sugar
I N S T R U C T I O N S
Heat the oil: add the garlic and shallots and fry briefly, remove from the oil and set aside. Add the chilies and fry until they start to change color, then remove them and set them aside.
In a mortar and pestle pound the shrimp paste, add the chiles, garlic and shallots, blending each in before adding the next. Then over low heat return all the ingredients to the oil, and fold into a uniform paste.
The resulting thick, slightly oily red/black sauce will keep almost
indefinitely. If you wish you can add more fish sauce and/or sugar to get the flavor you want.
Tags: Thailand, Nam, Prik, Shrimp, Paste
Sunday, March 12, 2006
Anyone who has been to a Thai restaurant recognizes the importance of the rice server in the presentation of the meal. This beautiful and elegant serving dish can also be used to hold soups and broth. Made of aluminum with intricate, raised ornamental design and two handles. The lid of the server fits snugly to keep steamed rice and soups warm. Rice Tureen is often used during formal dinner parties in most Thai home. It is a way of showing respect to dinner guests and a sign of the home owner success in Thai society.
Economical and convenient. This is a unique gift for all food lovers and anyone who is serious about cooking and serving authentic Thai food!
View more info about Rice Tureen Here
Tags: Thai, Cookware, Rice, Tureen, Curry
Saturday, February 25, 2006
Thai food is currently enjoying an international vogue. There are numerous Thai restaurants all over the world in big like such as Los Angeles, Tokyo , New York, Paris and many others. The following are some essential herbs and spices used in Thai cooking. The proper combination of all these ingredients is regarded as a big art in Thailand, one that requires both skill and time. The preparation of a single sauce can take hours of grinding, tasting and delicate adjustment until the exact balance of flavours is archived. Only then, can the true glory of Thai cooking be fully appreciated.
Tags: Thai, Spice, Basil, Cooking, Yum
Usually served with vegetables, meat or fish, chilli dips are very versatile. A dip can be a main dish or side dish, added to a pan of fried rice to flavour it, or drizzled on chips to liven them up. A cook will make up a bowl of dip from whatever is available, including chilies, garlic, onion, shimp paste, sour tamarind etc.
Thai salads, called yam, are sour, sweet and salty. A simple dressing works equally well for meat, seafood, vegetable and fruit salads. This is made from fish sauce, lime juice and a dash of sugar. The heat comes from the fiery little chillies, but just how hot a salad should be depends on the texture and flavour of the meat, vegetable or fruit used. Fresh herbs such as marsh mint, lemongrass, kaffir lime leaves and cilantro are usually used as garnish.
Tags: Thai, Spice, Chilli, Cooking, Salad
Finding a cooking school in Bangkok or the major provinces is increasingly easy. Most of the major hotels that have their own in-house Thai restaurant will offer cooking classes, either as intensive hands-on sessions or as watch-and-eat events. In addition there are cooking schools that provide basic skills sufficient to prepare a Thai meal in your own home, or even training to professional standards.
This legendary hotel on the bank of the Chao Phraya opened its own Thai cooking school on the other side of the river a few years back. The four-day cooking course, conducted in English, is mainly a “ watch and learn” experience, with emphasis on demonstration by the chef-lecturers followed by some hand-on participation by students. Classes start off with some background on Thai cooking, followed by different cooking techniques and fruit and vegetable carving. Recipes are a blend of the traditional and the imaginative. Menu preparation and selection is included in the course, as well as how to order at Thai restaurants. Classes take place from 9 in the morning to noon, followed by lunch. Tuition is charged per class.
The Thai Cooking School at The Oriental Hotel
c/o The Oriental Bangkok, Charoen Krung Road, Bangkok 10600
Tel : 0 2437 6211, 0 2437 2918
Tags: Cooking, School, Thai, Recipe, Spice
Book Review - Simply Thai Cooking
Thai cooking is exhilarating, it's exotic -- and now it's easier to make than ever before. With Simply Thai Cooking, Second Edition you will find easy-to-follow recipes for a wide range of Thai standards. Included in this edition are many new recipes that expand the vegetarian and chicken sections. Just try some of these foolproof recipes and you'll understand the unique qualities of Thai food. Nothing else so magically combines the savory with the sweet, the tart with the spicy.
The second edition of this popular guide to Thai cooking includes 16 new recipes and an expanded vegetarian and chicken section.
Wow, Thai food is so easy to make at home, especially if you have Asian food stores nearby for curry pastes etc. There's a lot of preparation but most dishes are cooked in minutes. Wandee's book explains the ingredients and the recipes are easy to follow (and the dishes get rave reviews from guests). The bad news is that I don't get to visit the restaurant much, as it's just so simple to stay home!
Tags: Food, Recipes, Thailand, Book, Curry
Sunday, February 12, 2006
Fried Red Curry Paste with Fried Catfish
1. Heat the oil in a wok. Add the curry paste and stir-fry until odorously smell. Add coconut milk and stir-fry until well blended. Add in the kaffir lime leaves, eggplant and pasta and stir-fry until done. Season with palm sugar. Follow with cayenne chilli and fry for 30 seconds.
2. Serve on the plate with fried catfish.
50g. Lobo Red Curry Paste.
50g. Vegetable oil.
100g. Coconut milk.
3 pcs. Kaffir lime leaves, shredded.
300g. Boiled bow shape pasta.
1 tsp. Palm sugar.
2 pcs. Long sliced cayenne chilli.
Fried catfish as desired.
Monday, February 06, 2006
The Kaffir lime (''Citrus hystrix DC.'', Rutaceae), also known as Kieffer lime, Makrut, or Magrood, is a Southeast Asian citrus plant with very pungent leaves. The green lime fruits are distinguished by their bumpy exterior, and the hourglass-shaped leaves are widely used in Thai cuisine and Lao cuisine. Kaffir lime leaves are also popular in the west of Cambodia, but less so in Vietnam. Malay and Indonesian (especially, Balinese; see also Indonesian bay leaf) cuisines use them sporadically with chicken and fish. The leaves can be used fresh or dried, and can be stored frozen. Although the most common product of the Kaffir lime tree is its leaves (which impart a sour flavour to Thai dishes such as tom yum, and to Indonesian food such as sayur assam - literally sour vegetables), the juice and rinds of the small, dark green gnarled fruit (known as jeruk obat - literally medicine citrus) are used in traditional Indonesian medicine. As for the zest, it is widely used in creole cuisine and to impart flavor to "arranged" rhums in the R鵮ion island and Madagascar. For other types of lime, see lime (fruit). Category:Citrus Category:Herbs Category:Spices fr:Combava ms:Limau Purut
Sunday, February 05, 2006
I spent most of the day at the Book Fair at Queen Sirikit Convention Hall. The big fairs are usually during the school holidays in April and October. I used to comment that Thai people don’t like reading much (apart from cartoon books), but every year more and more people go to these book fairs. Today was packed and I could hardly move. I bought quite a few books that I will share with you later, but first I want to show you this book which is all about the Top 10 of Thai Food! Obviously one of my favourite subjects. As you can see, the book is in Thai. I think I already have the best of the cookery books in English. Most of them are quite limited and repeat themselves a lot. So, that is why today I was browsing through the cook books written by Thai people. A better selection for sure. I bought half a dozen cook books which will help me a lot identifying the ingredients of street food that I have already photographed. I could blog about Thai food every day, I am just lacking the information sometimes.
Anyway, according to this book, the following is the Top 10 list of Thai Food:
- Hot and sour soup with shrimp
- Green curry with chicken
- Fried Noodles
- Pork fried in basil
- Red curry with roast duck
- Coconut soup with chicken
- Thai style salad with beef
- Satay pork
- Fried chicken with cashew
- Panang curry
Tags: Pad, Thai, Curry, Panang, Food
Masman Curry seems to be the only kaang praised in the Thai historic royal poem, memorized in the heart of every Thai student. Cumin, cardamon and clove give this curry strong sensational flavor. But overall it really has a very smooth flavor. Anyone who ever tasted it will ask for more. Not only it goes perfectly well with pork, but also chicken, duck and beef. Nowadays there are many advances in various aspects of cooking Masman Curry. If you wish to get more cooking information, please do not hesitate to let us know.
Recipe: Kaang Masman
1. heat a skillet and add 1 cup (240 ml.0 coconut milk together with content of this packet.
NOTE: Heavy Cream can be subsitute for Coconut Milk for variation.
2. Add slices 250g. beef or chicken and stir-fry until done. Add 1 Cup of water and bring to a boil.
3. Add some potato and peanut. Cook until tender.
4. Add fish sauce to taste Serve with cooked jasmine rice.
Made From: Chilli, Lemongrass, Garlic, Salt, Shallot, Galangal, Shrimp Paste, and Spices.
No Coloring, Preservatives or MSG added
Can be kept upto 1 year in dry cool place. See package for Best Before Date.
Package Weight: 50g
Saturday, January 21, 2006
This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms), flavored with the very unique flavor of galangal ("kha" in Thai) which creates a heavenly taste when combined with hot chile peppers, coconut milk, lime leaves and lemongrass.
16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.
Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend by the chili peppers. We suggest about 8-12 chili peppers for this recipe.
Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamed Thai jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eaten
Sunday, January 08, 2006
Start heating a sauteed pan over medium heat. Place the Curry and Sugar in the pan. As they reduce together, add the Chicken immediately and mix together. Next, mix the Coconut Milk Concentrate, followed by the water. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.
Makes 2 servings
12 oz. Sliced Chicken Breast
1 package Coconut Milk Concentrate
12 oz. Water or Chicken Stock
2 tablespoons ground Peanuts
1 tablespoon sugar
2 oz. Fish Sauce
4 - 5 Thai Basil Leafs
2 oz. Lobo Panang Curry Paste
1/2 teaspoon ground Red Chili(add to taste only)!
Tags: Thai, Chicken, Panang, Curry, Recipe