Thai Food Recipe: Gang Kiow Wan Kai Jeauw Maa Tod Grob
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 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?
Thai Food Recipe: Noodles with Sweet Curry (Mi Gati)
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^)/
Thai Food Recipe: Bpoo Pad Phong Gari (Sea Crab in Curry Stir-Fry)
ปูผัดผงกะหรี่ Bpoo Pad Phong Gari
(Sea Crab with Curry Powder Stir-Fry)
Prepare:
1 big sea crab (about 600g)
2 eggs
2 tbsp. condensed milk
3 tbsp. chili paste in vegetable oil
1 tbsp. vegetable oil
2 tbsp. minced garlic
1 onion (cut into dices)
Red, green and yellow sweet bell peppers (one of each cut into dices)
1 tbsp. Curry powder
1 tbsp. Shao xing cooking wine
1 and 1/2 cup stock
1 tsp. sugar
1 tbsp. oyster sauce
1/2 tbsp. light soy sauce
1 tsp. pepper
2 groups scallion (cut 1 inch)
2 groups Chinese celery (cut 1 inch)
2 tbsp. red chili pepper (cut diagonally)
Cooking Instructions:
1. Clean the crab very well. Pull out the shell. Cut it into 6 pieces and crush its claws.
2. Beat the eggs. Then add condensed milk and chili paste in it. Mix well.
3. Next, heat the pan with medium heat. When it’s hot, add minced garlic. Now, throw onion, sweet bell peppers. Stir-fry for 3 minutes.
4. After that, add crab, curry powder, shaoxing cooking wine, stock, sugar, oyster sauce, light soy sauce, and pepper.
5. Close the pan with its cover. When the stock dries out down to 1 cup, remove the cover.
6. Throw scallion, Chinese celery, red chili peppers and beat egg. Stir-fry until the egg is done. Turn off the fire.
Sea Crab with Curry Powder Stir-Fry is one of my favorites. We sometimes got it at the restaurants when I was at home in Sisaket. I don’t like the part that we have to pick out the meat from the crab’s hard shell, it is too messy. When the sweet taste of fresh crab meat with curry powder and fresh Chinese celery touch my tongue, I forgot all the hard work I’ve been through the hard shell…haha However, the sea crab doesn’t taste as good and as easy to eat as my fermented crab in Somtam!
Thai Food Recipe: Panaeng (Panang) Bped Yang Curry with Roasted Duck.
พะแนงเป็ดย่าง Panaeng Bped Yang
(Panaeng Curry with Roasted Duck)
พะแนงเป็ดย่าง
Panaeng Bped Yang
(Panaeng Curry with Roasted Duck)
Prepare:
3 cups sliced roasted duck
4 cups coconut milk
Paste:
10 dried red chili peppers (big size)
3 tbsp. sliced lemongrass
1 tbsp. minced galangal
1 tsp. sliced kaffir lime skin
5 red chili peppers
4 red onions
2 cloves garlic
1 tbsp. roasted coriander seeds
1/2 tsp. roasted cumin
6 kaffir lime leaves
5 red and yellow chilies
2 tsp. palm sugar
1 cup sweet basil
1 / 2 tsp. salt
1 tbsp. shrimp paste
10 small tomatoes
Cooking Instructions:
1. Ground all the paste ingredients together and finely.
2. Separate the coconut milk in half. The first half, boil it with the duck on low heat until the meat get soft. Remove from the stove when it’s ready.
3. Second part, put it in the pan and use medium heat. Add all the paste and keep stirring until it smells aromatic (take about 15).
4. After 15 minutes, add roasted duck, tomatoes, sugar, fish sauce, red chili peppers and sweet basil.
5. You may adjust the taste as the way you like, up to you.
Thai food has duck in many kinds of recipe, for example, duck in soup noodle, roasted duck with rice, duck spicy and sour salad. We love anything with tough meat really and duck meat has tough texture. Maybe, it’s just Thai Isaan people who love it. We have one snack made of tamarind seed. We cook it in a hot pan without adding oil and wait until it’s burnt at the right level. When we eat, we crack the shell open and chew the hard seed inside. Some people can chew this all day, like my mom. Or… when you see a Thai person chewing ice after he or she finished the drink, you can tell he/she is from Isaan.
We love to chew tough food and hard stuff that’s why we have a big jaw. It’s the way you can tell if they are from north eastern of Thailand, flat noses, big cheek bones and big jaws. I blamed it on the sticky rice for causing my nose flat though. I’m very mad but I can’t stop eating it.
Haha! :p
Joy …. \(^v^)/
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