Sawasdee Ka!

We decided to give away one of our eBooks for free when you purchase the original 101 page Thai food ebook.

Order Joy’s Thai Food Recipe Ebook here!

If you don’t know what an e-book is, it’s simply a Word file with photos and nice formatting converted into an Adobe PDF format that you can read on your computer, PDA, phone, or maybe even your watch. It makes the files easy to read on electronic readers too – you may have heard about Microsoft’s and Amazon’s new readers. They are e-book readers designed specially for reading e-books.

We are giving away a sample PDF file of the first 11 pages of Joy’s Thai Food Recipe eBook below. When you order you’ll receive 2 more free ebooks as well as a Buddhist pendant for your necklace and either two Buddhist bracelets or stickers.

Joy’s Thai Food Recipe E-book Sample, 11 pages, fully illustrated, fully FREE! This is to give you an idea what you’re getting. But there’s more…

If you order the above book you’ll get 2 more eBooks free:

• Joy’s Top 20 Thai Desserts eBook – 42 pages of the best desserts Thailand has to offer!
• Thai Photo Journal – a personal look at some of the amazing Thailand experiences we’ve shared.

and, a Buddhist pendant to wear on your necklace…

and, two woven Buddhist bracelets or stickers (you choose)…

Order here!

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Wing Bean Spicy and Sour Salad in Thai, Yum Tua Poo

Wing Bean Spicy and Sour Salad

ยำถั่วพู
Yum Tua Poo

Prepare:

1/2 cup minced pork
1/2 cup shrimp (choose the biggest size)
4 cups wing bean (cut)
4 tbsp. lemon juice
4 tbsp. fish sauce
1 tbsp. palm sugar
1 tbsp. cut chili pepper (more or less as you like)
2 tbsp. roasted peanut (crushed)
3 tbsp. red onion (sliced and then fried)
3 tbsp. sliced garlic (fried)
2 tbsp. crushed dried shrimp
1 cup cut old coconut
2 tbsp. chili paste for Tom Yum
1/2 cup thick coconut milk

Cooking Instructions:

1. Cook the pork and shrimps in boiling water. Cut the shrimps into small pieces.

2. Cook the wing bean in boiling water and add only a little bit of salt. Drop the wing bean and quickly remove it into a bowl of cold water.

3. Roast the coconut until it smells nice. Be careful, don’t burn it.

4. In a bowl, mix the sauce. Add lemon juice, fish sauce, palm sugar, chili pepper, chili paste for Tom Yum and coconut milk.

5. Mix pork, shrimps, dried shrimp, wing bean, roasted peanut, fried onion and fried garlic, and roasted coconut altogether.

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Bean Curd and Seaweed Soup, Gang Jued Tao Huu Gab Sarai

Bean Curd and Seaweed Soup
Gang Jued Tao Huu Gab Sarai
แกงจืดเต้าหู้กับสาหร่าย

Prepare:

1 cup minced pork
2 cups green vegetable
1 cup bean curd
1 cup seaweed
1 tsp. salt
1 tbsp. soy sauce
1/2 cup ready to eat, mung bean noodle (optional)
3 cups water
1 tbsp. mince garlic
1 tbsp. crushed peper
3 crushed coriander roots

Cooking Instructions:

1. Mixed the minced pork with pepper, garlic and coriander very well. Make small round balls.

2. Boil the water until it’s boiling.

3. Add salt, pork balls, bean curd and cook for 10 minutes with max heat. Don’t stir.

4. Add soy sauce, green vegetable and seaweed. You may add mung bean noodle now if you like. Boil it for another minutes then turn off the fire.

5. I added carrot that was made as heart and star shapes for my cousin. We called it rainbow soup.

Today my friend wanted to have Gang Jued Tao huu (Bean Curd Soup) so I stopped at BIG C, which is near by, and got stuff from there. It is very easy but I don’t know if this recipe is similar to Chinese style.

I really missed cooking. After I got a job, I didn’t have much time to cook. The traffic is so bad. I got home so late. What I really like to do is to cook, but just cooking for pleasure. I’m not fast enough to open a restaurant yet.

Anyway, I sent my resume to a cooking school apply for teacher position. I guess they didn’t want a very young teacher with baby face, and small voice like me. haha I didn’t hear from them.

\(^v^)/

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หมี่กะทิ Mi Gati

(Noodle and Sweet Curry)

Prepare:

1/2 cup noodle

1/2 cup minced pork

1/3 cup minced tofu

2 cup thick coconut milk

1/2 cup fresh bean sprouts

1 egg

1 tbsp. vegetable oil

3 tbsp. finely cut red onion

1/4 cup fermented soybean

2 tbsp. concentrated tamarind juice

2 tbsp. sugar

2 group coriander

2 tbsp. red chili powder

2 sliced chili pepper

4 pieces lemon

3 of edible inflorescence of a banana plant (sliced)

1 group garlic-like vegetable (cut 1 inch)

Cooking Instructions:

1. Cook the noodle in boiling water. Make sure the water is boiling before you drop the noodle in.

2. Cook an omelet. Make it as thin as possible. Roll and slice it into small pieces.

3. Add coconut milk in the pan. Use medium heat and wait until it is boiling.

4. Add minced pork, tofu, fermented soybean, sugar and tamarind juice, then mix everything well. Cook for 10 minutes.

5. Add sliced omelet and chili powder.

6. When you serve, pour the soup over the cooked noodle. Place garlic-like vegetable, edible inflorescence of a banana plant, bean sprouts, coriander and lemon on a side.

Edible inflorescence of a banana, do you know this one? It is banana flowers with purple color. When you cut it, you will see a very small pistil inside. Peel off the purple petals and clean it very well. When you cut it, the edge will get black. So, to keep it white you should slice it and throw in a bowl of water mix with 1 tbsp. lemon juice.

I don’t know if you have banana tree in your garden or not. We have one back at home and my grandma’s house. Thai people use every parts of the banana tree. We eat the banana, its flowers, spindle of its tree, use leaves to wrap the food and toys. Most people who live in rural area have it planted at there back yard. When we cut down 1 banana tree, we make profit from all parts. Also, people who practiced Thai boxing in the past time, they kicked and punched the whole banana tree down. It worked as a sand bag.

I did kick it one time and I hurt my shin so bad.

Joy \(^v^)/

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Fava Beans and Mushroom Stir-Fry in Thai, Pad Hed Sator

Fava Beans and Mushroom Stir-Fry

ผัดเห็ดสะตอ

Pad Hed Sator

Prepare:

1 cup sator (fava beans)

2 tbsp. sliced chili peppers

1 cup mixed mushroom (or any kind)

½ tsp. sugar

1 tbsp. vegetarian sauce

½ tbsp. soy sauce

1 tbsp. olive oil

Cooking Instructions:

1. Clean and cut the mushroom in half. Crack all of the sator open and clean very well.

2. Heat and pan and put olive oil. Wait until it’s hot and then put minced chili pepper.

3. Add mushroom, soy sauce, vegetarian sauce, sugar and some small amount of water.

4. Cook the mushroom for 7 minutes.

5. Next, put sator and mix well.

If you don’t like the strong smell of sator, slice it thinly and wash with water for a couple times. However, we really like it when the sator is cooked for only few seconds. That makes it crunchy. Don’t get addicted like us!

Joy…\(^v^)/…

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Fruity Mung Bean Dessert in Thai, Luuk Chuup

ลูกชุบ

Prepare:

1 cup mung bean (500g)

2 and 1/2 cup sugar

1 and 1/2 cup thick coconut milk

Gelatin:

2 tbsp. gelatin powder

2 cups water

1/4 cup sugar

Food coloring

Cooking Instructions:

1. Leave mung bean in the water for 3 hours. Then, steam for 20 minutes.

2. Ground the mung bean very well. Mix it well with sugar and coconut milk in the pot.

3. Put the pot on the stove and heat it will medium heat. Stir until the mix gets dry. Make sure you can mold it.

4. Leave it cool.

5. Now, it’s a fun part and you need your artistic heart. Mold it into a fruit shape, cherry, mango, red chili pepper, banana, orange, watermelon for example.

6. Use food coloring to color them. Make it as real as possible. Put a stick to the fruit shape and put it on a piece of Styrofoam. Then, leave it dry.

7. Next, dissolve gelatin in boiling water. Add 1/4 cup sugar. Wait until it is boiling, dip the fruit shape into it and leave it dry on the Styrofoam again.

8. Dip the fruits again for 3 times. Then decorate it with leaves to make it look real.

This is another fun Thai dessert recipes I love to make. It takes time to get the shapes and colors perfect. However, it is a fun activity to try. When I first present this food to my husband, he scared that I would give him a fake food, as it looks really like a toy or something you made as souvenir more than something to eat.

Hope you get some fun! Have your kids help!

Joy …..\(^v^)/

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ขนมเข่งไส้เค็ม (Khanom Keng Sai Kem)

ขนมเข่งไส้เค็ม
Khanom Keng Sai Kem

Prepare:

2 cup sticky rice flour

1 and 2/3 cup sugar

3 cup water

Stuffing:

1 cup mashed mung bean (genus Phaseoias)

1/3 cup minced pork

2 tbsp. minced coriander roots

1 tbsp. pepper

1 and 1/4 cup sugar

2 tbsp. salt

3 tbsp. vegetable oil

1 cup vegetable oil to spread on banana leaves

Cooking Instructions:

1. Soak mung bean in the water for 30 minutes.

2. Place a white cloth filter in the steam pot. Put soaked mung bean on it and steam the mung

bean for 20 minutes.

3. Ground the bean finely.

4. Ground coriander roots and pepper altogether.

5. Add vegetable oil in the pan and stir-fry the mixed in number 4 until it smells aromatic.

6. Next, add pork and cook for 10 minutes. Then, add grounded mung bean, sugar and salt. Mix well.

7. Mold it to 1 inch ball.

8. In a bowl mix the flour with sugar. Add water little by little as you knead it.

9. Leave the dough for 30 minutes. Then, mold it into 1 inch flat round shape, put stuff in the middle and mold it to a round ball.

10. Make a cup from banana leave. Dress vegetable oil all over the cup. Then, place a ball inside it.

11. Steam for 45 minutes and remove from the stove.

We have two kinds of Khanom Keng. One with stuffing, we call it Sai Kem (salted stuffing) and another without stuffing. If you don’t like the stuffing, you can jump to number 8, 10 and

12. Skip all the stuffing instructions.

I like salted stuffing better. It made the sticky texture taste better with salty mung bean. In the early morning when I was at home, my mom usually woke me up to go offer this dessert to the monks. We prepare about 9 pieces every time. If that day 5 monks came, the rest of them would go into my stomach.

Here is what my mom always told me to do when we offer food to the monks:

1. I shouldn’t have a messy face in the morning and dress properly. It would cause an ugly face in the next life. Since I was never ready when they went out to offer food, this rule is only for me I guess.

2. Take off your shoes and sit down before you offer the food.

3. Move the food to your forehead and make a wish. (Usually, we asked for forgiveness from people if our bad actions ever caused them suffers and we prayed that the food would go to our pass away grandparents through the monks.)

4. Don’t let any part of your hand touch their bowl when you drop the food into it. Girls can’t touch their clothes.

5. When you finish, sit down still and wait for blessing.

Joy … \(^v^)/

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Thai Food Recipe: กุ้งสะตอผัดกะปิ Goong Sator Pad Gapi

(Shrimp and Sator Stir Fry)

กุ้งสะตอผัดกะปิ

Goong Sator Pad Gapi
(Shrimps and Sator Stir-Fry with Shrimp Paste Sauce)

Prepare:

1 cup shrimp (peeled, de-veined, cooked)
1 cup sator
3 cloves garlic
5 red chili peppers
1 tbsp. fish sauce
2 tsp. sugar
2 tbsp. lemon juice
1 tbsp. minced garlic
1/2 cup cut scallion
2 tsp. shrimp paste
2 tbsp. dried shrimp (optional)
1/4 cup water
1 tbsp. olive oil

Cooking Instructions:

1. Ground garlic, red chili peppers and dried shrimp together. Mix it with shrimp paste, sugar, fish sauce, lemon juice.

2. Heat the pan and put olive oil. When the pan is hot, add minced garlic. Fry it until the garlic smells aromatic.

3. Pour the sauce from number one on the pan. Use medium heat. When it smells nice, usually take 1 minute, put shrimp, sator and scallion. Mix well.

4. Add some small amount of water if the food is too thick. If you like it juicy, you can add more water.

Goong Sator Pad Gapi is a Southern Thailand food recipe. We serve it with hot jasmine rice. Especially with sator (Fava beans), it has a really good taste.

Joy

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