Pad Kiao Waan Guung

(ผัดเขียวหวานกุ้ง)
Green curry with stir-fried shrimp

Green curry and stir-fry shrimp video >

Prepare:

500g Shrimps
300g Straw mushroom
3 Big red chili peppers
1  handful Sweet basil
2 tbsp. Sliced kaffir lime leaves
1 tbsp.  Minced garlic
1 tbsp.  Green curry paste
2 tbsp.  Vegetable oil or olive oil
2 tsp. Sugar
2 tbsp. Fish sauce
1/2 cup Coconut milk or condensed milk

Instructions:

1. Add vegetable oil into the pan and use medium heat. Add garlic and green curry paste fry until it smell nice.

2. Add condensed milk or coconut milk. Wait until it is boiling. Keep stirring because the milk will burn easily.

3. Add mushroom and let it cooked for 1 minute. Add sugar and fish sauce. You will want to cook mushroom first before the adding the shrimp because if the shrimps are being cooked for too long the meat will get very hard and doesn’t taste so good.

4. Now add the shrimps. Cook for 30 seconds.

5. Add red chili peppers, sweet basil and kaffir lime leave.

6. Stir 3 times and turn of the fire.

It has been a long time since I did a cooking video. (1 year and a half)  I am very excited to do it again after everything is settled for baby.. and I feel ok now after the c-section. I quit my job and now I am a full time mommy.

I started reading a magazine about raising our baby since I have no idea at all about the basic things I should know. Before Mali was born, I spent time being very excited and get all the information about pregnancy.. but I forgot to look out for the info about after pregnancy….LOL! So, it was a little frustrating during the first month to take care of Mali. To be honest, I didn’t know that baby would be eating something else beside milk after 6 months. Now I really have to think about the baby menu. Hmm…

Anyway, this magazine that I read has a mommy menu section. It looks delicious and very simple to make so I want to see if I could finish it in 5 minutes…. Hehe it went quite well. I cooked food in 5minutes but spent 2 hours preparing it.

This is not that bad. My aunt said that I should clean up at the same time I am preparing the food (that is why it takes me a long time when I cook). When the food is ready, now you don’t have to spend extra time to clean the counter or have everyone wait for you to clean up the kitchen before or after the dinner time.

I think I am mental.. haha because I can’t have a peaceful meal while the kitchen is still dirty.

Enjoy this new recipe and video – ! Joy

Again, video is here:

Green Curry with Stir Fried Shrimp

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Khanom Jeen Nam Ya Pa

ขนมจีนน้ำยาป่า

Prepare:

5 pieces thin sliced galangal (2mm)

10 Kaffir lime leaves

2 lemongrass (cut into 7cm long and crush them roughly)

1 handful of small red (purple) onions

8 cloves garlic

10-15 dried red chili peppers (this amount could burn your lips)

1 cup sliced scallion (1inch long)

fermented fish sauce (pla rah) – I think you can find the juice that is ready to use?

2 tbsp. fish sauce

7 crushed galingale

2 cups fish meat (cooked and crushed) don’t forget to pick out the bones it could be any kind of fish, but I think Tilapia is the best.

white rice noodle (Khanom Jeen) as much as you want to eat.

fish balls (2 cups)

1 tsp. sugar

1 handful sweet basil

dill (cut 1.5 inch long) as much as you like

Side vegetables:

pickled Chinese cabbage

normal cabbage

cucumber

long beans

bean sprouts

dill (cut 1.5 inch long) as much as you like

Instructions:

1. Mash red onion, garlic, 2 pieces galangal, 5 dried chili pepper altogether.

2. In boiling water, add 3 pieces galangal, stuff we have from number 1, Kaffir lime leaves, crushed galingale and the rest of dried red chili peppers. Wait until it is boiling again.

3. Now, add fermented fish sauce, fish sauce, sugar, fish balls, sweet basil, scallion and dill. Wait until it is boiling again then turn off the fire.

The trick is to start with adding small amount of fermented fish sauce. Add more if the test is not right yet. Keep adding little by little until you get the right test. I dare not putting the amount as I didn’t say how much water you should boil in the pot. I usually add half of the pot.

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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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แกงคั่วสัปปะรด Gang Kua Subparod Pineapple Curry

แกงคั่วสัปปะรด
Gang Kua Subparod
Pineapple Curry

Prepare:

1 cup shrimp, duck, beef or pork
1 cup coconut thick cream
2 cups coco nut milk
2 tbsp. fish sauce
1 tbsp. palm sugar
2-4 tbsp. concentrated tamarind juice
2 cups cut pineapple

Prepare the paste:

7 dried pepper (red and big size)
1/2 tbsp. minced galingale
1 tbsp. minced lemongrass
10 cloves garlic
2 tbsp. minced red onion
1 tsp. salt
1 tsp. pepper
1 tsp. minced coriander roots
1/2 tsp. kaffir lime skin
1 tsp. shrimp paste

Cooking Instructions:

1. Ground all the paste ingredients together.

2. Pour coconut cream into the pot and heat it with low fire. Add the paste from step 1 and keep stirring.

3. When it’s boiling, add pork, beef, duck or shrimps.

4. After that, add fish sauce, pineapple, coconut milk, palm sugar and concentrated tamarind juice.

5. Cook for 10-15 minutes for pork, duck and beef and 5 minutes for the shrimps then remove from the stove.

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Panang Curry with Bitter Guard (Momordica, Panang Mara Yud Sai)

Panang Mara Yud Sai
Panang Curry with Bitter Gourd (Momordica)

พะแนงมะระยัดไส้

Prepare:

2 Bitter Gourds (Momordica)
9 pepper
1 tsp. minced coriander root
2 tbsp. minced garlic
1/2 cup minced chicken or pork
2 tbsp. fish sauce
1 cup coconut cream
1/2 cup coconut milk
2 tbsp. Panang Paste
3 kaffir lime leaves
1 tbsp. sugar
1 tbsp. thinly sliced kaffir lime leaves
1 tbsp. sliced red chili pepper

Cooking Instructions:

1. Clean the bitter gourd very well. Cut in half. Remove the inside part and rest them in the plate. Soak it in salt water if you want it not to be too bitter.

2. Ground the pepper, coriander root and garlic together. Add fish sauce and mix well with minced pork or chicken as you prefer.

3. Tuck the pork inside bitter guards and steam on boiling water for 10 minutes.

4. After that, pour coconut cream into the pot and put on medium heat. When it’s boiling and has aromatic smell, add Panang paste.

5. Add steamed bitter guard, mix well. Add coconut milk. Wait until it’s boiling again then add kaffir lime leave, fish sauce, and sugar. Make it taste the way you like.

6. Dress with sliced red chili pepper and kaffir lime leaves
Panang (Penang) curry is a very popular dish here in the South of Thailand where we are now. The Muslim community really loves curry and there are curries of all sorts here. Cheap! Sorry, not many videos or photos lately since we’re eating out so much… More to come, we just need to get a kitchen first!

Joy

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Stir-Fried Shrimps with Curry Powder in Thai, ี่ Goong Pad Phong Garee

Stir-Fried Shrimps with Curry Powder
Goong Pad Phong Garee

กุ้งผัดผงกะหรี่

Prepare:

1 cup big shrimps (peeled, de-veined)
3 tbsp. vegetable oil
2 tbsp. minced garlic
1/4 cup stock
1 tbsp. curry powder
1 onion (cut)
1 tbsp. oyster sauce
1 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. light soy sauce
1 tbsp. shrimp paste for Tom Yum
1 tbsp. sugar
2 eggs
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
4 red and green chili peppers (cut diagonally)
1 tsp. pepper

Cooking Instructions:

1. Heat the pan and add vegetable oil. Wait until it’s hot.

2. Fry minced garlic until it has aromatic smell. Cook the shrimps for 2 minues.

3. When the shrimps are almost done, add stock, curry powder, onion, oyster sauce, fish sauce, soy sauce, light soy sauce, shrimp paste for Tom Yum and sugar.

4. Beat the eggs and add it into the pan.

5. After that, add scallion, Chinese celery, chili peppers and quick stir.

6. Turn off the fire.

7. Sprinkle pepper on top when you serve this recipe.

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Crunchy Kai Jeauw Maa in Green Curry in Thai, Gang Kiow Wan Kai Jeauw Maa Tod Grob

Crunchy Kai Jeauw Maa in Green Curry

Gang Kiow Wan Kai Jeauw Maa Tod Grob

แกงเขียวหวานไข่เยี่ยวม้าทอดกรอบ

Prepare:

1 pack green curry instant paste
1 cup thick coconut milk
1/2 cup cut eggplant
1/2 cup young coconut tree top
1/4 cup fresh and young pepper
1 tbsp. sliced red chili pepper
1/2 cup sweet basil
1/4 cup fish ball (optional)
4 potash preserved eggs (cut in half)
1 cup tempura flour
1 cup bread crumbs
1 tbsp. fish sauce
1 tbsp. palm sugar
Vegetable oil

Cooking Instructions:

1. Mix half of tempura flour with cold water. Drop potash preserved eggs in the dry tempura flour.

2. Then, Soak it in the tempura flour that was mixed with water.

3. After that, mix the egg with bread crumbs and deep fry until the bread is crunchy. Rest them on the plate.

4. Now, let’s cook the green curry.

5. Mix green curry paste with coconut milk and boil it until you see oily bubbles float on the surface. I think 5-10 minutes is fine.

6. Add fish ball, eggplants, coconut tree top, young pepper, red chili pepper. Cook for another 2 minutes.

7. Add fish sauce and palm sugar. Adjust the taste as the way you like. Turn off the fire.

8. After that, add sweet basil and mix well. Pour the green curry on top of crunchy eggs.

Potash preserved eggs lovers?!? I saw this recipe on the TV that my husband has just allowed me to watch it recently. Haha :p

Vern note: huh? Oh boy, she is exaggerating. She can watch TV when we have time… we just don’t have time. I like to put everything else as priority before that.

Anyway, do you feel sick after eating them too much? Dizzy?

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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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