Thai food recipes and cooking blog from authentic Thailand cook with instructions, photos, videos, and stories. Pad Thai, Tom Yum Goong, Tom Kha Gai, desserts and more!
Another recipe you will find in every Thai restaurant I bet but what they have there in vary from seafood mix Phad Cha or just salt water fish or even a type of clams. If you like Pad Ga Prao, you may also like this food too. The aromatic smell from galingale really makes you hungry! Prepare:
200-300 gram Squid (clean and cut to a bite size)
3 branches young pepper corn
1/2 cup sliced Galingale <<click to see photo
1 handful sweet basil
2 tbsp. vegetable oil
1 tbsp. fish sauce
1 tbsp. soy sauce
2 tbsp. oyster sauce (from Healthy boy brand, if you have Mae Krua brand then you will need just 1 tbsp.)
1. Crush shallot, garlic and chilies altogether.
2. Add vegetable oil in a hot pan. Add the paste we got from earlier. Fry it until you sneeze couple times.
3. Add squid and cook for 2-5 minutes depend on the heat you use. Don’t let it cook for too long because the squid will shrink and the meat will be quite tough to eat.
4. Add young pepper corn and galingale. Then add fish sauce, soy sauce and oyster sauce.
5. If you don’t like oyster sauce, just mix 1 tbsp. corn starch with 2 tbsp of water and pour it in. Let it get thick. This way you can slip the oyster sauce.
6. After you mix the sauce in the food well. Put sweet basil leaves and quickly stir. Then remove the food from the stove.
This dipping sauce is served with steamed fish. You can also check the recipe of steamed fish and the side vegetable below.
Are you scared when you eat with Thai people and we serve the fish with head part on the table?
Prepare fish part:
500 gram to 1 Kg of Any fish (clean and remove the scales)
3 tbsp. sliced coriander roots
5 tbsp. sliced lemon grass
4 cloves garlic
1 tbsp. cumin (optional)
2 tsp. salt Prepare sauce ingredients:
1 and 1/2 cup concentrate tamarind juice
300-400g of Peanut bar
3 tbsp. dried chili powder
3-4 small tomato or 1 big tomato (cut)
4 tbsp. fish sauce
1 tbsp. stock powder (no msg type)
1 egg
Side vegetables:
Chinese cabbage
Coriander
Sawtooth coriander
Mint
Sweet basil
Cooking Instructions:
1. Let’s prepare the fish first. Ground lemongrass, coriander roots, garlic and cumin together. Put salt all over the fish and cover the fish with this.
2. Steamed the fish for 20 minutes.
3. Now, heat up the pot and add tamarind juice. In medium to high heat, boil peanut bar until it dissolve. Add some small amount of water as the sauce get too thick and it seemed like the pot going to burn. Add chili powder, tomato, fish sauce, stock powder. Keep stirring and make sure the tomato is cook.
4. After the peanut bar melt and tomato is cook, add egg. Then stir and cook the egg for 1-2 minute in medium heat. Make sure you save yourself. Don’t let the sauce gets too dry and the pot is too hot, it will splash the hot sauce out.
5. Serve this with side vegetable. When you eat, spread out the Chinese cabbage put fish meat on it, add coriander, sawtooth coriander, mint, sweet basil and pour this sauce on top. Yummy!!!
This is the easiest way to make fried pig’s soft rib bone delicious! It’s a recipe for 4 pieces though.
Prepare:
4-5 Pieces of pig’s soft rib bone
2 tbsp. oyster sauce
1 tbsp. soy sauce
2 cups vegetable oil
1/2 cup all purpose flour
1 cup Basil
Cooking Instructions:
1. Mix the rib bone, oyster sauce and soy sauce altogether using your hand. Then mix it with all purpose flour.
2. Heat up the pan to max. Add vegetable oil and wait until the pan get really hot. Get the lid ready.
3. When the pan and vegetable oil get really hot, drop the rib bone quickly shut the lid to protect yourself from hot oil splash.
4. Now change the heat to low and fry it until the color turn brownish. When the rib bone almost done, throw basil in the pan and fry them too.
5. Remove the rib bone and fry the basil until it get crunchy.
6. Now it’s ready to be served with hot jasmine rice.
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One of my favorite Thai Isaan food is Pumpkin and Pork in Clear Soup (Gang Moo Sai Fuhk Thong). You will get the spiciness along with sweetness from pumpkin. Hmm… thinking of hot jasmine rice with this soup, I am hungry again even I already got 2 big bowl of rice for my breakfast!!
Prepare:
500g ribs from pork or fish (Tilapia or snapper is good)
1 cup cut scallion
5 chilies (change this to your spiciness tolerant level) (^_^)
1/2 cup Fermented fish juice (optional)
1-2 tbsp. Stock powder (with no msg type)
2 cups sliced pumpkin
Paste:
1 cup shallot
1 cup sliced lemongrass
10 chilies
(pound this 3 ingredients together)
Cooking Instructions:
1. Boil 1 liter of water in maximum heat with stock powder. Add the paste and wait until the water boiling hard.
2. After it’s boiling, add fish or pork and pumpkin. Shut the lid but have it open a little bit so that steam could get out. Now cook the meat for 10 minutes.
3. Add fermented fish juice and remove from the stove.
4. Now, put some food in the bowl. Topping the soup with sliced scallion and red chilies. Change it to your taste by adding 1-2 tbsp. of fish sauce.
5. Then, you can serve the soup with hot jasmine rice.
A quick and easy recipe with Isaan style green chili pepper paste filled up our stomachs at lunch yesterday. As the green chilies were about to get rotten and I have to get rid of them real soon, this Isaan recipe came into my mind. The food is so healthy. It contains lots of vegetable and fish is non-fat type which I can easily grab from the market. Here are the ingredients.
Prepare:
1 whole fish (Remove the scale and cut into 4 big pieces)
3-4 Coriander roots (crushed)
1 handful sliced ginger
2 handful Chinese celery (cut to 2 inches long)
2 Chinese celery roots (cut above the roots about 2 inches and crush them) <—-optional
5 pieces of sliced galangal (optional)
1/2 tsp. salt
Paste ingredients:
6 Green chili peppers
6-10 red chilies
6-10 clove garlic
15 shallots
1/2 cup of Fermented fish juice (Plara)
1 tbsp. fish sauce
2 tbsp. lime juice
Side vegetables:
Cabbage
Long bean
Raw papaya
Guard
Eggplants
Morning glory
etc…
Cooking instructions:
1. Mix the fish with salt. Then steamed the fish, coriander roots, sliced ginger, Chinese celery and the roots, and galangal for 10-15 minutes on boiling water.
2. Grilled all of the paste ingredients. Making paste by pounding garlic, red chilies, shallots altogether. Leave the green chili pepper for last because it has juice. We don’t want to splash any of the ingredient into our eyes as we pound them.
3. Some people peel of the chili peppers skin but I didn’t.
4. Now that you pound all of the paste ingredients together. Add fermented fish juice, fish sauce and lime juice. Mix well.
5. Serve with steamed fish and soft boiled side vegetables.
During my trial on the new recipe I just learn from the book, I burnt myself good with the hot vegetable oil on my arm. I was frying a piece of fish- snapper. The boiling oil was so calm when the lid is shut. As soon as I open the lid, the oil from the fish or the water that was on it somehow fall in the pot and the oil splashed on my arm real good. I was lucky to remember covering my cute face. ^^
Anyway, I don’t know if it is the same as in many country. Thai people use tooth paste for burn relief. As soon as you got burn, by hot water, hot oil from frying the food or even the hot exhaust tube from the motorbike you can use this Colgate tooth paste. Put it on as much as you can. Make it thick layer on your burn skin and leave it there for an hour or at least 30 minutes… or until you feel the heat is not there on your burn skin anymore. Every Thai people who has a motorbike will have this same kind of experience and know tooth paste work great!!
Why Colgate? I think it has a cooling stuff and enough spiciness that will keep your mouth fresh and cool- what are they calling it??. Cool mint??
Of course, as a young Thai girl, I am happy to put advanced white stuff on my skin. hahaha.. I am joking!
You can trust me on this. I bet it help to cure burn skin…
Vern really loves to use this tooth paste for every skin problem- Rash, pimple, burn from the sun, burn from everything. I mean… that is his specific talent. Don’t copy that. It does fix something for some reason… hahaha but not everything.
This recipe made of my favorite aromatic rice paddy plant or Finger grass. I’ve got a guarantee from my husband that it has a nice taste. Easy to prepare! Here’s the ingredients for 2 servings.
Prepare:
1 whole fish (clean and , you may use tilapia or snapper- fish with soft and fatty meat will taste the best on this recipe)
1 big tbsp. stock powder see picture below of which kind to use. If you can’t find it, add 2 tbsp of light soy sauce.
5-6 cups or 1/2 liter of water
Finger grass as much as you like
10 chili (sliced or crushed) change the mount if you don’t like spicy.
1 handful cut scallion
1 handful sliced galangal
1 handful sliced lemongrass
1 handful shallot
1/2 cup fermented fish juice
1/2 cup lime juice
fish sauce
Cooking Instructions:
1. Boil 1/2 liter of water on maximum heat. Add chili, crushed shallots, galangal, lemongrass, stock powder. Shut the lid and wait until it’s boiling.
2. When it’s boiling, add the fish and fermented fish sauce. Cook the fish until it’s done- 10 minutes approximately.
3. Add finger grass and scallion. Quickly mix it and turn the stove off.
4. Now in a small bowl, add 3 tbsp lime juice and 2 tbsp fish sauce. Pour the soup in the bowl and check the taste the way you like. It should have the balance of 3 tastes- sourness, saltiness and spiciness.
There are only few aromatic plants that remind you about things in the past or symbolize something. To most people, there could be a scent of jasmine, Thai ice tea, lemongrass or incense sticks that remind them of Thailand. To me, one of those meaningful scent of the past is Rice Paddy Plant!
The Rice Paddy Plant is called differently in each countries. In Thai language as well, it has more than 6 names. (Phak Ga Yang, Phak Pha, Phak Ka Yang, Phak Ga Om, Ma om, etc…)
In Thailand, we used this kind of plant in a fish in clear sour soup to get rid of the fishy smell. When I was young and lived with my mom far away from town. Those memories were still clear in my head. My favorite cousin (who later turn into monkshood) used to take me and my brother to see my mom and his mom in the rice field, 5 Kilometers on foot. On his shoulders, he carried a basket which is full of food. It is supposed to be our moms’ lunch. My cousin is 10 years older than us, that’s why he’s the one had to carry the heavy stuff. As a little kid, we were only asked to carry sticky rice.
Three of us walking along the rice field ridge. Some part is not connect, I am not sure why. Anyway, I guess it is because of my cousin loved us so much, he loves to make us laugh by doing so many silly things. Thing like pretending to be caught on his foot and fall. On that same day too, he definitely wanted to make us laugh but bad of luck he drop all the food he carried. We managed to collect most of the dry food back into the food box. As you all can guess, he got yelled by his mom.
Wait for a second, we are so lucky being born in a farmer family. No one had to walk 5Kms. back to make new food and come back. Letting all of the hungry farmers behind was not right! At the rice field, we had some cooking utensils – just for when the emergency situation happened like this case. Cooking food at the field, fresh fish from the farm, salt, tamarind leaves, lemongrass, shallot, rice paddy plant and chilies will do just fine. Those ingredients were fresh from our own veggies plantation.
OMG! (>_<) Those memories are so precious to me. Things were so happy back then when I get to stay with mom. This was a few year before I have to moved to my aunt’s for school at 7 years old and lived with her. It was really sad the day dad dropped me off. I didn’t cry because dad bribed me with food I like…hahaha and never in my life, I discuss how my brother felt on that day. I am thankful to my aunts for taking me though… if not, I would have had married at 12? 15? like the other girls in the village and never have chance to go to university.
Life in Baan Nok (countryside) is really special. Back then, everything was so pure. Things changed now, but I really hope you had a chance to leave a big city behind and live a quite life in Thailand countryside someday.
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