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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แกงป่าไก่บ้าน Gang Pa Gai Baan (Spicy Chicken Soup with Herbs)

แกงป่าไก่บ้าน
Gang Pa Gai Baan
(Spicy Chicken Soup with Herbs)

Prepare:

500 g. Chicken meat stick with its bone (They call it domestic flows)
1/2 cup cut pumpkin
1/2 cup sliced galingale (long shape)
1/4 cup basil or sweet basil
2 groups young pepper corn
1 tbsp. sliced sweet pepper
1/4 cup Solanum torvum or Turkeyberry (Look on google if you don’t know it)
5 pieces kaffir lime leaves
1/2 cup cut wing bean
1/2 cup cut eggplant
3 tbsp. fish sauce
1 tsp. sugar

Paste: 

15 whole guinea-peppers (or any kind you can find)
1/2 tsp. salt
1 tbsp. sliced lemongrass
1 tsp. minced galangal
1 tbsp. roughly cut galingale
3 tbsp. cut red onion
1 tsp. basil flower
1 tsp. shrimp paste
Ground all of paste in gradients together

Cooking Instructions:

1. Add 3 cups of water or stock in the pot and turn on the fire. Use medium heat to boil it. Add paste and then wait until it is boiling.

2. Add chicken. I looked up on my dictionary it’s call this type of chicken domestic flows. The chicken meat is quite rough and more difficult to chew.

If you can’t find this type please don’t worry. Just add whatever you have, beef or pork will be fine.

3. Cook the meat for 10 minutes.

4. Add pumpkin and cook for 10 more minutes.

5. Now, add wing bean, eggplant, fish sauce, sugar, pepper corn, galingale, sweet pepper, and basil.

6. Keep adding fish sauce until it tastes perfect. I can’t tell you the right amount because you may like it more or less salty.

7. Serve with hot jasmine rice or rice noodle.

I sneaked into Aunt Aun Kitchen and restaurant near my workplace again for lunch. This time I have no shame at all asking them what is that, what is this

What is that, what is this until I know what I want to know !!  

See how I risked my life?

And I got this recipe! Haha แกงป่าไก่บ้าน. I would love to show you the picture but I don’t have camera with me anymore. Sorry.. photo from my phone is horrible and I don’t want to show it.

Anyway, this is my first time eating this food and I like it. It’s so spicy!

You can smell galingale from the soup. Hmm I still have half of the soup waiting for me to come back and finish it.

Thank you for visiting my blog!

\(^v^)/….. Joy, Enjoy Cooking!

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ไก่ตุ๋นมะนาวดองใส่เห็ดหอม Gai Toon Manao Dong Sai Hed Hom (Stew Chicken with Preserved Lemon and Shitake Mushroom)

Prepare: 

500g. Chicken drumstick
1 preserved lemon
250g. shitake mushroom
100g. cut carrot
3 crushed coriander roots
2 tsp. salt
1 tbsp. soy sauce
6 pieces Chinese lily (ดอกไม้จีน; Chinese paper flower; day lily; lemon lily)
3 tbsp. cut coriander leaves
5 cloves garlic
1 tsp. finely crushed black pepper

Cooking Instructions:
 

1. Add 2 cups of water into the pot. Boil it in medium heat. When it’s boiling add chicken drumstick and cook for 10 minutes.

2. Add crushed coriander roots and black pepper. Usually scoop fat and bubbles, which float on the top, then throw it away.

3. Add salt, shitake mushroom, Chinese lily, carrot and preserved lemon. Keep the heat on very low volume.

4. Boil it for 30-50 minutes. Keep looking at the amount of water in the pot.

Add more if there is too low.

5. After 50 minutes of cooking, turn off the fire.

One month passed.. hahaha…so fast …as if it were a dream. Now our preserved lemons are ready for this recipe…:) 

If you don’t know what is ดอกไม้จีน, you can copy the word and look in google image.

Enjoy cooking!!!

\(^v^)/

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Grilled Chicken with Lemongrass in Thai, Gai Yang Dtakrai

Grilled Chicken with Lemongrass

Gai Yang Dtakrai

ไก่ย่างตะไคร้

Prepare:

4 thigh chicken
7 lemongrasses (cut 1 inch)
3 tbsp. sugar
1/4 cup light soy sauce
1/4 cup soy sauce
3 tbsp. black pepper
1/3 cup garlic

Cooking Instructions:

1. Crush the lemongrass finely.

2. Then, with black pepper and garlic, we just need to crush it lightly.

3. Now, add soy sauce, light soy sauce, sugar and mix everything very well.

4. With your hand, take a chicken piece and give it a massage in a bowl of mixed ingredients above. Do the same thing with the rest.

5. Leave it in the refrigerator for 3 hours or one night if you are not in a hurry.

6. Grill it on a fire made from wood or use the oven with 180 C for 45 minutes.

Note from Vern: The flavor of lemongrass with the chicken is an amazing combination. You’ll like this recipe regardless if you like other Thai foods because it’s just like a flavored chicken recipe. Try it!

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ไก่ม้วน Gai Muan (Chicken Rolls)

Prepare:

1 cup chicken breast
2 group scallion (cut 1 inch long)
3 tbsp. light soy sauce
1 tbsp. ginger hot drink
2 tsp. sugar
2 tbsp. vegetable oil
1/2 cup water

Cooking Instructions:

1. Slice the chicken and use rolling pin to make the chicken thin.

2. Place scallion and roll the chicken. Fasten it with thin stick.

3. Soak it in light soy sauce, sugar and ginger hot drink. Save the sauce for the next step.

4. Heat the pan and add vegetable oil. Fry the chicken rolls until it turn gold. Add the sauce from step3 and 1/2 cup water.

5. Boil for 10 minutes. Remove from the pan and cut into the right bite pieces.

Here is it another children recipe for you today. This one takes only 5 easy steps to make. I love to serve it with sweet plum sauce. My younger cousins loved to help me in the kitchen but not something dangerous, like knife and hot pan. When they get participated with their food, they always ate them all and ask for more.

I think it’s really fun to be with the young children. They are so funny and always excited to learn new things. I just had to show them something like “wow filling up water bottle was so much fun”. Then, I cut off one of the shores I had to do and the children were having fun. A year or two later, they found out that I didn’t want to do filling up the bottles with drinking water so I tricked them… haha

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แกงเขียวหวานไก่ Gaeng Kiao Wan Gai (Chicken Green Curry)

(the chicken isn’t green!)

แกงเขียวหวานไก่
Gaeng Kiao Wan Gai

(Chicken Green Curry)

Prepare:

1 cup chicken
1/2 cup fish balls (optional)
1 cup coconut thick cream
3 cups coconut milk
3 coriander roots
1 tsp. pepper
2 cloves garlic
4 tbsp. fish sauce
1/3 cup crisp eggplant
1/3 cup sweet basil
4 red chili peppers (cut diagonally)
1/2 cup sliced diagonally galingale
1/2 cup cooked chicken’s blood (optional)

Paste:

25 green chili peppers (more or less as you prefer)
1 tbsp. coriander seed
1 tbsp. cumin powder
10 dried peppers
3 red onions
5 cloves garlic
2 tsp. minced galangal
1 tsp. salt
1 tbsp. shrimp paste
1 tbsp. sliced lemongrass
1 tsp. sliced kaffir lime skin
1 tbsp. minced galingale (peel off the skin first)

Cooking Instructions:

1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It’s up to you.

However, it is different between fresh paste and packed paste.

2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.

3. Boil 1 cup of coconut cream with low heat until it’s boiling. Add paste and keep stirring until it smells nice.

4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don’t stir.

5. After that, add fish balls, cooked chicken’s blood, eggplant, sliced galingale, sweet basil and red chili peppers.

6. Turn of the fire.

Tip!

To make the curry real green, add 1/4 cup sweet basil while you ground the paste.

Joy \(^v^)/

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Easy and Fast Thai Food Recipe: กะเพราหมู Ka Prao Moo

(Stir-Fry Pork with Basil)

กะเพราหมู
Ka Prao Moo
(Stir-Fry Pork with Basil)

Prepare:

1/2 cup sliced pork (or chicken)
1/2 onion (sliced)
2 cloves garlic (minced)
3 red chili peppers (chopped)
1/4 cup basil
2 tbsp. sliced sweet green pepper
1 tbsp. olive oil
1 tbsp. fish sauce
1 tbsp. oyster sauce
1 tbsp. soy sauce
1/2 tsp. sugar

Cooking Instructions:

1. Put olive oil in the pan and wait until it’s hot.

2. Fry garlic and chili pepper. When it smells add pork.

I would say “add the pork after you sneeze one time”. Remember to slice the pork thinly but big piece. That way it takes a short time to be cooked.

3. Add fish sauce, soy sauce, sugar, onion, sweet green pepper and basil. Mix well.

4. Serve with hot jasmine rice and fried egg.

Ka Prao Moo, or Stir-Fry Pork with Basil in English, is the most popular menu in Thailand. Not that it is the most delicious Thai food recipe, but it is the easiest and fastest food to get in busy restaurants at lunch time.

This recipe can be applied with chicken. When you use chicken instead of pork, it will be called “Ka Prao Gai”. (Gai=chicken) We usually order this kind of Thai food with fried egg. So, the whole name will be “Ka Prao Gai Kai Dao”, which is the food that Thai people order as a default.

Joy^^

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Thai Food Recipe: ข้าวมันไก่ Kao Mun Gai

(Chicken and Rice with Fermented Soybean Sauce)

ข้าวมันไก่
Kao Mun Gai
(Chicken and Rice with Fermented Soybean Sauce)

Prepare:
1 whole chicken (boiled)
1 tbsp. minced garlic
2 tbsp. olive oil
1 cup uncooked jasmine rice
4 big pieces of gourd or radish
1 group coriander (cut 1 inch)
1 tbsp. minced old gingers
1 tbsp. fermented soybean
1 tbsp. sweet soy sauce
1 tbsp. white soy sauce
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. salt
1 tbsp. minced red chili peppers
stock soup from boiled chicken

Cooking Instruction:

1. Boil a whole chicken put 1 tsp. salt, pepper powde, radish or gourd and soy sauce.

2. Put 1 tbsp. in a hot pan. Fry minced garlic untill it smells good.

3. After that clean uncooked rice with water, put in the pan and then stir-fry.

4. When the rice starts to be cooked a little bit, turn off the pan and move the rice into a rice cooker.

5. Cook the rice with chicken broth in a rice cooker.

6. While we are waiting for the rice to be cooked, slice the chicken into a thin pieces.

7. Then, we will make the sauce.

8. Mix minced garlic, minced old ginger, fermented soybean, sweet soy sauce, white soy sauce, lemon juice, chili and sugar together. Mix well.

Tips:
When you boil the chicken, don’t stir and don’t cover the pot. After boiling for 20 minutes then scoop the all bubble and throw away.

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