FREE Thai Food E-Books! No purchase required…
Sawasdee Ka!
I just finished writing a new page here at the blog… in the upper left hand side you can see it - “FREE Thai Food E-Books!”.
We decided to just give away both of our e-books for free since we’ll be able to have more people see them and enjoy them!
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.
If you want to get both e-books here are the links below…
Joy’s Thai Food Recipe E-book, 99 pages, fully illustrated, fully FREE!
Joy’s Top 20 Thai Desserts E-book, 38 pages, fully illustrated, also - fully FREE!
Thai Food Recipe: Spicy Chicken Soup (Gang Pa Gai Baan)
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!
Thai Food Recipe: Stewed Chicken with Preserved Lemon and Shitake Mushrooms
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^)/
Thai Food Recipe: Grilled Chicken w/ Lemongrass (Gai Yang Dtakrai)
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!
