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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เป็ดพะโล้ Bped Pa Lo

(Stewed Duck)

Prepare:

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.

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ไข่แดงเค็ม Kai Dang Kem (Salted red yolk)

ไข่แดงเค็ม
Kai Dang Kem
(Salted red yolk)

 

Prepare:

20 Eggs from duck
1 cup salt
2 cups clean water
1 big jar
1 big bowl

 

Cooking Instructions:

 

1. Dissolve salt into the clean water and boil it.

2. When salt water is boiling, remove from the stove and leave it cool off.

3. Pour cool salt water into a big jar.

4. Clean the eggs from duck very well. Crack them in a big bowl. Then only take red yolk. Be careful, don’t break the red part.

5. Put red yolk into a jar of cool salt water. Seal it well.

6. Leave the yolk in there for 4-5 days. If you want it to get very salty leave them in a jar for 7 days.

 7. After that remove from the jar and leave them in the sun. This way, we can keep for our next next meal

 

Ah!! I have left so much white clear part!! Never mine, let’s use that on my face.. smell bad but it help my face look nicer! haha

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

Laab Bped Tod Grob
(Crispy Mandarin Duck in Isaan Sour and Spicy Salad)
ลาบเป็ดทอดกรอบ

Prepare:

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.

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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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