Thai Food Recipe: Panaeng (Panang) Bped Yang Curry with Roasted Duck.

Panaeng Bped Yang

(Panaeng Curry with Roasted Duck)


3 cups sliced roasted duck

4 cups coconut milk


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. Grind 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

Sawasdee Ka - Joy

Kai Yiew Ma: Preserved Egg with Horse’s Pee!

Kai Yiew Ma - preserved eggs in Thailand is a Thai delicacy not seen much outside Thailand.

Kai Yiew Ma – Preserved Egg

Nah! You are fooled by the title of my post! Yes the name of this egg is literally translated as Preserved Eggs with Horse’s Pee! But it actually has nothing to do with the horse Pee.

As I looked up on the internet, Kai Yiew Ma is originally and accidentally found by Chinese people. It was discovered in the horse’s stall after it has been covered with hay over and over (of course the horses pee on it!). Someone, as they said, picked it up, tasted it and happened to “LIKE” it. Then, people created the instructions and process of how to make Kai Yiew Ma based on the way it was when found.

No one really knows if this story was true. 🙂

Honestly, I don’t know how to make it but I found the instruction in Thai language which I could translate it. However, it has many chemical ingredients. Make sure you don’t eat too much Kai Yiew Ma because those chemical will definitely collected in your body and course health problem. It used to be my favorite, but not anymore after I know this.

I used to think the way to make Kai Yiew Ma (preserved eggs) is as simple as making Salted Eggs  and has no chemicals. Especially the name that literary means Eggs with Horse’s Pee and pink color make me think this food is friendly to nature and friendly to human body!

If you insist that you have to make and eat them, here’s the recipe. 🙂

Credit to Department of Science Service, Thailand



32 duck eggs

Ingredients that were used to preserved the eggs:

5 liters of water
80 grams black tea leaves
500 grams salt (Sodium chloride (NaCl))
300 grams Sodium carbonate  (Na2CO3)
750 grams Calcium oxide (CaO)
2.5 grams Zinc oxide (ZnO)

Ingredients that were used to coat the eggs:
=== Please use instantly after you make it====

1 portion of Tapioca flour + water
5 portions of white Kaolin clay (same type that is used for beauty boost because it passed the test for bacteria infection process.)


Container must be tolerant to Base (chemistry)

1 big pot used for boiling the ingredients
8-10 liters Plastic container with lid
big flat sponge (use it to cover the eggs and push them under the mixed and boiled liquid)


Instruction on How to make Kai Yiew Ma/ Kai Yeow Ma:

1. Mix water, black tea leaves, salt (Sodium chloride (NaCl), Sodium carbonate  (Na2CO3) and Calcium oxide (CaO)
in a big pot that is tolerant to Base (chemistry).
2. Boil the liquid until it is boiling.
3. Let it cool off and then use a piece of thin white clothes to separate the liquid and its residue. Then, add Zinc oxide (ZnO).
4. Gently stir until the Zinc oxide is dissolved.

* Be aware that this mix has strong effect from Base. It could give reaction to your skin, so make sure you wear gloves, mask and glasses. *

5. Arrange the eggs in a plastic container. The eggs must be clean and not having any cracks in it.
6. Pour the mixed liquid from step 4 into the container. Use a flat sponge to cover the top or use anything to make sure the eggs stay under the liquid. Cover the container with the lid and keep it for 30 days. (Some say 45 days is ok)
7. After 30 days, remove the eggs and leave them to get dry.

Now, prepare the coating:

The eggs need to be coated in order to keep it moisture and not letting it evaporate.

1. Mix tapioca with water and stir quickly until the flour dissolved.
2. Pour the mix in boiling water and keep stirring until you get the clear and sticky liquid.
3. Now, add light Kaolin clay. Mix this extremely well. 🙂
4. Coat the eggs with this mix.

Now you can keep the eggs for 2 weeks. If you put the eggs in a closed plastic bad, you can also keep it for about a month.

Click to see Thai version TV show of how to make Kai Yiew Ma. Fast forward to 1:30.


Thai Food Recipe: Stewed Duck (Bped Pa Lo Bped Pa Lo)

Bped Pa Lo – Stewed Duck


1 big duck
1 pack Pa Lo instant mix (5 spices instant mix)
1 tbsp. black and sweet soy sauce
3 cloves garlic (Crushed)
3 crushed coriander roots
1/4 cup pickled garlic and juice
2 tbsp. crushed white pepper
1 handful whole shitake mushrooms
1 tbsp. light soy sauce
1/2 tsp. salt
1 tsp. Shao Hsing wine
1 crushed galangal
1 tbsp. lemon

Cooking Instructions:

1. Mix 1 tbsp. lemon and salt and dress it all over the duck. This way will help you get rid off duck’s strange smell.

2. Clean the duck very well. In a big bowl, dress black and sweet soy sauce all over the duck. Leave it dry and do it again a couple times. Add Shao Hsing wine and crushed white pepper, then, give it a body massage. 🙂 I mean rub it.

3. Heat up a pot and add 3 cups of water. Add 5 spices instant mix, crushed garlic and coriander roots, crushed galangal, light soy sauce, and duck. Boil in low heat until the duck get soft.

4. While you wait for the duck to get soft, add salt and shitake mushrooms.

5. After about 45 – 50 minutes, add 1/4 cup pickled garlic and its juice. (I saw this trick at a restaurant I usually got stew duck noodle.) 😛 I stood in front of their cooking area and I was peeking at everything they did.

6. Next, add 4 cubes of ice and wait until it’s boiling again.

Now you can serve it with jasmine rice and pickled mustard or serve with noodle.

7. Add minced chili pepper and garlic, vinegar, sugar, salt. Serve it as sauce.

Thai Food Recipe: Laab Ped Tod Grob (Crispy Mandarin Duck)

Crispy Mandarin Duck in Isaan Sour and Spicy Salad, Laab Bped Tod Grob


1 mandarin duck (1kg.)
5 cup vegetable oil
1/2 cup sliced red onion
1/2 cup sliced lemon grass
1/2 cup kaffir lime leaves
1 tbsp. chili powder
3 tbsp. lemon juice
2 tbsp. fish sauce
3 tbsp. fried or roast peanut
7 dry chili peppers (fried)
1/4 tsp. sugar
4 tbsp. roasted uncooked rice (ground finely)
Any vegetables you like


Cooking Instructions:

1. Clean the duck very well. Cut the meat part that attached to its skin. Boil it in boiling water cut it a bite size and rest them drain in a filter.

2. Heat the pan on medium flame. Fry red onions, lemongrass and kaffir lime leaves, one after each one. When they get crunchy, remove from the pan and leave it drain in the filter.

3. Next, in the same pan, fry the boiled mandarin duck. When it turns gold and crunchy, remove and leave it drain.

4. Now, in a big bowl, add chili powder, lemon juice, fish sauce and mix well. Add fried red onion, lemongrass, kaffir lime leave, peanut, fried dry chili peppers and roasted uncooked rice.

Making it taste more or less sour and spicy are up to you. Balance the taste with sugar. Arrange fried mandarin duck on the plate and dress the spicy and sour salad on top.

Put fresh vegetables on a side, any kind that you like. I would love to have cucumber, long string bean, cabbage, winged bean for sure, and eggplants. Laab Bped Tod Grob is one of my favorite recipes from Sisaket. 🙂 You can either grill the duck or fry before you mix with Isaan spicy and sour salad.

Sawasdee Ka - Joy

Thai Food E-Books!

Sawasdee Ka!

Revising Joy’s Ebooks now – ready in a few weeks!

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.

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.

Please check back in a few weeks to see if we’re offering Joy’s latest two updated Thai Food Ebooks at that time!

Thank you!

Sawasdee ka, joy