Thai Spices Source

Thai iced tea - Thai ชาเย็น

2009-02-26T18:13:00.002+07:00

Thai iced tea or "cha-yen" (Thai: ชาเย็น) when ordered in Thailand, is a drink made from strongly-brewed black tea[1] ("red tea" in East Asia). Other ingredients may include added star anise, tamarind or red and yellow food coloring, and sometimes other spices as well. This tea is sweetened with sugar and condensed milk and served chilled. Evaporated or whole milk is generally poured over the tea and ice before serving to add taste and creamy appearance. However, in Thailand, evaporated milk and the tea are mixed before serving and topped with more milk. Locally, it is served in a traditional tall glass and when ordered take-out, it is poured over the crushed ice in a clear (or translucent) plastic bag. It can also be made into a frappé at more westernised vendors.

It is popular in Southeast Asia and in many American restaurants that serve Thai food, especially on the West Coast. Although Thai tea is not the same as bubble tea, a Southeast and East Asian beverage that contains large tapioca pearls, Thai tea with tapioca pearls is a popular flavor of bubble tea

1 Servings

1-2 tablespoons Thai tea
1 tablespoon sweet condensed milk
1 tablespoon sugar
1 teaspoon milk
1 cup hot water

Directions:
Add sugar and sweet condensed milk to a glass or cup. Put one tablespoon of Thai tea to a tea sock. Place the tea sock directly above the glass. Pour hot water into the tea sock. Set the tea sock aside. Stir until the sugar and sweet condensed milk are dissolved. Add ice and top the tea with milk.

Thai Chili Squid Recipe

2009-02-22T12:37:00.003+07:00

This thai chili squid recipe is super-yummy, healthy, and easy to make. And if you serve it with glass or rice noodles (as in this recipe), it makes a one-pot meal complete with plenty of nutritious vegetables. The squid is stir-fried briefly, so it is very tender and never rubbery. You can also simply serve the stir-fried squid with plain rice. Makes a terrific seafood dish for any occasion, even in the winter (frozen squid works just as well as fresh!). Includes gluten-free instructions.

Prep Time: 20 minutes
Cook Time: 6 minutes

Ingredients:

2-3 frozen or fresh prepared squid "tubes" (the kind you would use for calamari)

STIR-FRY SAUCE:
1 heaping Tbsp. ground bean sauce (ground soy beans, available by the jar at Asian stores)
2 tsp. brown sugar
1 Tbsp. fish sauce
1 Tbsp. soy sauce or wheat-free tamari
1-2 tsp. chili sauce, OR 1-2 fresh red or green chilies, minced, OR 1-2 tsp. dried chili flakes

VEGETABLES:
1 carrot, sliced
1/2 to 1 cup green beans, cut into 2-inch lengths
other vegetables of your choice, such as a handful of shiitake mushrooms, or 1 small eggplant, chopped
1/2 cup fresh basil leaves
handful of fresh coriander leaves (optional)
3 cloves garlic
1 thumb-size piece galangal or ginger, sliced into matchstick-like pieces
oil for stir-frying
NOODLES:
1/2 package glass or "cellophane" noodles, OR 1/2 package rice noodles (rice and glass noodles are gluten-free)
1/2 cup chicken or vegetable stock
2 Tbsp. oyster sauce, OR for gluten-free diets: 2 Tbsp. wheat-free soy sauce
1 tsp. sesame oil

Mango with Sticky Rice

2008-12-17T22:01:00.002+07:00

1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons sugar
1/4 teaspoon salt
2 large ripe mangoes (chilled whole in refrigerator)*
1 tablespoon sesame seeds, toasted lightly
Edible flowers or mint leaves for garnish

To prepare the sticky rice: Working in the sink, put the rice into a large bowl with plenty of water; stir well by hand. When the rice has settled to the bottom, pour off most of the cloudy water, refill and repeat until the water runs fairly clear. Soak the rice in plenty of water (so the water is approximately 2 to 3 inches above the rice) for 6 to 8 hours, preferably overnight (the grains will absorb water and grow in size). When ready to cook, drain rice well in a sieve. Set sieve over a large deep pot of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, approximately 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more hot water if necessary). When rice is translucent and somewhat tender, it's done. NOTE: Can also use a shallow heat-proof dish on the steamer rack. You can also purchase the special sticky rice steam baskets (steaming baskets and pots are available from Asian markets).

While rice is steaming, in a small saucepan bring coconut milk to a slow simmer, stirring constantly (hard boiled coconut milk will curdle). Add sugar and salt; stirring until sugar is dissolved; remove from heat. Keep mixture warm. Reserve approximately 1/3 to 1/2 cup coconut-milk sauce; refrigerate until cool and thicken slightly.

Transfer hot cooked rice to a bowl and stir in coconut-milk mixture. Stir well with a spoon to make sure all the grains are well coated. Let rice stand, covered, approximately 20 to 30 minutes, or until coconut-milk mixture is absorbed (the rice should be a little mushy). NOTE: Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

Just before serving, peel mangoes and then thinly slice by cutting lengthwise through flesh to the stone; discard the stone. NOTE: Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.

Serve at room temperature. To serve, mold 1/4 cup servings of sticky rice in the center of individual dessert plates (an ice cream scoop works wonderfully). Drizzle reserved coconut-milk sauce over the rice mounds and sprinkle with sesame seeds. Arrange mango slices around the rice. Garnish with edible flowers or mint if desired.

NOTE: The finished dish can be kept, covered at room temperature for 6 to 8 hours. Do not refrigerate or the rice will harden!

Makes 4 to 6 servings.

SON-IN-LAW EGGs

2008-06-08T13:38:00.002+07:00

SON-IN-LAW EGGs is a favourite among thai and farang as part of the traditional dish served with other thai dishes. The sweet eggs and sour from tamarind puree work well in this dish to give it a well rounded favour. It is a good companion with other spicy dished served.

Ingredients for Spice Mixture :
8 eggs
2 tablespoon oil
2 tablespoons soft brown sugar or palm sugaror
1 tablespooon fish sauce
2 tablespoons tamarind puree
1 teaspoon chopped red chillies optional
1/2 cup fresh coriander leaves chopped
Place the eggs in a pan of cold water.Bring the water boil and cook the eggs for 7 minutes.Drain and run under cold water until cool Remove the shell
Heat the oil in a work or frying pan Add the eggs to the work in batches and turn frequently over medium heat. When they are golden brown and blistered,remove the eggs from the work and keep warm.
Remove excess oil from pan; add brown sugar,fish sauce, tamarind and chillies.Bring to boil;boil rapidly for 2 minutes or until mixture resembles a syrup.Serve eggs with syrup poured over,sprinkled with coriander leaves

With permission from : Ting, E.Thai Cooking Step by Step.Bangkok : Asia Book.

Pa Thong Go - Thai Breakfast Food

2006-09-01T20:53:00.000+07:00

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.

Ingredients

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

Preparation

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

Thai Masaman Chicken - Gaeng Masaman Gai

2006-05-10T20:44:00.000+07:00

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

Sour Yellow Curry with Salmon

2006-05-10T20:36:00.000+07:00

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!

Ingredients :
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
50g water
thinly sliced kaffir lime leaves and Red cayenne chilli for sprinkle
Directions :

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

Larb Gai - Spicy Thai Chicken Salad

2006-05-10T20:15:00.000+07:00

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

Thai Cooking School - Royal Cliff Resort Pattaya

2006-04-29T09:34:00.000+07:00

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

Thai Herbs - Lemongrass

2006-04-23T16:23:00.000+07:00

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

Thai Herbs - Kaffir Lime

2006-04-23T16:08:00.000+07:00

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

Thai Ingredients- Coconut Milk

2006-04-19T21:09:00.000+07:00

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

Thai Ingredients- Palm Sugar

2006-04-19T19:51:00.000+07:00

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

Thai Recipes - Thai Lemon Grass Chicken

2006-04-17T13:30:00.000+07:00

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

Cooking Method:

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

Thai Herbs - Chilli or Prik

2006-03-22T04:36:00.000+07:00

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

Thai Recipe - Pad Krapow Kai

2006-03-18T19:13:00.000+07:00

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

Thai Condiments - Fish Sauce

2006-03-15T20:50:00.000+07:00

Description

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

Thai Spices - Red Curry Paste

2006-03-15T20:35:00.000+07:00

Description

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.

Ingredients
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

Thai Chilli Paste - Nam Prik Pao

2006-03-14T04:12:00.000+07:00

Nam Prik Pao - Thai Chilli Paste

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

Thai Kitchen Cookware - Rice Tureen

2006-03-12T09:10:00.000+07:00

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

Thai Spices Source

2006-02-25T18:15:00.000+07:00

Overview

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

Sponsor link - Amazon.com

2006-02-25T18:05:00.000+07:00

Thai Spices - Chilli Dips

2006-02-25T17:51:00.000+07:00

Chilli dips

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.

Salads

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

Thai Cooking Schools

2006-02-25T17:33:00.000+07:00

Overview

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

Simply Thai Cooking

2006-02-25T12:55:00.000+07:00

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

Thai Recipes - Fried Red Curry Paste with Fried Catfish

2006-02-12T17:09:00.000+07:00

Fried Red Curry Paste with Fried Catfish

Directions:

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.

Ingredients:
50g. Lobo Red Curry Paste.
50g. Vegetable oil.
100g. Coconut milk.
3 pcs. Kaffir lime leaves, shredded.
50g. Eggplant.
300g. Boiled bow shape pasta.
1 tsp. Palm sugar.
2 pcs. Long sliced cayenne chilli.
Fried catfish as desired.

Thai Spices - kaffir Lime Leave

2006-02-06T20:17:00.000+07:00

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

Top Ten Favorite Thai Food Dishes

2006-02-05T14:04:00.000+07:00

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

Thai Recipes - Kaang Masman

2006-02-05T12:54:00.000+07:00

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

Thai Recipes - Tom Kha Kai

2006-01-21T10:29:00.000+07:00

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.

Ingredients

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.

Method

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).
Enjoy!

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
separately.

Thai Recipes - Chicken Panang Curry

2006-01-08T16:33:00.000+07:00

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
Ingredients

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

Thai Herbs - Pick your favorite Spices

2005-12-30T19:55:00.000+07:00

Thai Basil - "Bai Krapow"

The botanical name for basil is Ocimum basilicum. This aromatic herb is native to Thailand, SE Asia, and NE Africa and is an important herb used and Thai cooking (and less significantly in other cusines). Thai Basil is "the" key ingredient in "Pad Kraprow" dishes which includes garlic, and meat like chicken, pork, or shrimps.

Thai Kitchen Cookware - Tools for every household

2005-12-30T19:15:00.000+07:00

Thai Granite (Stone) Mortar and Pestle

Although the Thai mortar and pestle has been used for centuries we have to credit Jamie Oliver (Naked Chef) for really putting this product on the map.

Brief History

sturdy stone Thai mortar and pestle (called Krok Hin in the Thai language) dates back to the Sukhothai period (the first Thai Kingdom founded in 1238) when it was one of the few cooking tools used to prepare meals. The Thai meal consisted of four basic food preparations, "Tom", "Yaang", "Jim" and "Yum". Translated, Tom (boiled foods) Jim (dips), Yaang (grilled) and Yum (salads). As with most other cultures the mortar was used to grind foods as well as medicines.When we look at the key flavoring ingredients used in Thai cooking, fresh basil, palm sugar, makrut lime leaf, garlic, fresh ginger and galingale, tamarind, lemon grass as well as a variety of chilies, coriander and cumin we can see why the use of the mortar and pestle is key in the preparation of this cuisine.

Tags: Thai, cookware, cuisine, pestel, mortar

Thai Recipes - Dishes you can make!

2005-12-30T17:24:00.000+07:00

Shrimp Tom Yum or Tom Yum Goong must be one of the best know Thai dishes abroad. It's a subtle blend of hot and sour with citrus overtones derived from lime juice and kaffir lime peel. Be careful not to overcook the shrimps as they will become tough very easily. All the spices are already pre-mixed for you using the Tom Yum Paste (pictured).

Tags: Tom, Yum, Goong, Lobo, Paste

Welcome to Thai Spices Source - Your guide to Thai Food!

2005-12-30T16:55:00.000+07:00

Thai food is known around the world for its complex tastes derived from its variety of Spices. The most well known thai dish without question is TOM YUM Goong - the spicy shrimp broth soup. Some of other well known dishs are PANANG, GREEN CURRY, MASAMAN and many more. Now you can learn the secret recipe to these dishes. Now you can enjoy these dishes right in your own home; simple, fast and delicious!