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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ผัดเปรี้ยวหวาน Pad Priao Wan

(Sour and Sweet Stir Fry)

ผัดเปรี้ยวหวาน
Pad Priao Wan
(Sour and Sweet Stir-Fry)

Prepare:

5 tomatoes (cut 4 times each one)
10 big shrimps (peeled, de-veined, cleaned and cooked)
1/4 cup cut onion
1/4 cup cut sweet peppers (yellow, green and red)
1/4 cup sliced pineapple
10-12 partridge eggs (boiled and peeled)
1 tbsp. minced garlic
2 tbsp. oyster sauce
3 tbsp. ketchup (or as much as you like)
1 tbsp. fish sauce
1/2 tsp. sugar
1 tsp. Thai pepper powder
1 tbsp. olive oil

Cooking Instructions:

1. Heat the pan and add olive oil.

2. When the pan is hot, add minced garlic and fry until it has aromatic smell.

3. Put sweet peppers, tomatoes, onion and then stir for 2 minutes.

4. After that, add shrimps, pineapple, oyster sauce, fish sauce, sugar, ketchup and thai pepper powder.

5. Add water if the sauce gets too thick.

6. The taste should be sweet, sour and a salty.

7. If you like the partridge eggs, add it in the pan and mix well before you turn off the fire.

8. Serve with jasmine rice.

Pad Priao Wan (Sour and Sweet Stir-Fry) is another colorful Thai food recipe for the children and everyone that loves sweet and sour food. It is also good for any of you who is on diet program. Just skip the shrimps and add less oil in the food. Broccoli and carrot can be added if you love more vegetables. I love to put a lot of fresh tomatoes in my Pad Priao Wan because it helps provide me a nice, fresh, radiant and smooth skin!!

In Thai restaurants you may find this food but they would cook it with crispy fried fish.

Joy^^

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ยำไข่เค็ม Yum Kai Kem (Salted Eggs with Spicy and Sour Salad)

Prepare:

6 salted eggs (cook in boiling water for 7 minutes)
1 handful thin sliced spring onion
1 handful cut Chinese celery
2 tbsp. sliced red chili pepper
2 handful thin sliced lemongrass
2 tbsp. pickled garlic
1 tbsp. juice from pickle garlic
2 tomatoes cut bite size
1 cup sliced cabbage
3 tbsp. fish sauce
1 tbsp. sugar
3 lemons

Cooking Instructions: 

1. Cut the boiled salted eggs in half.

2. In a big bowl, add red chili pepper, fish sauce, sugar, squeeze the juice from 3 lemons, juice from pickle garlic, lemongrass, pickled garlic and 1/4 cup water. Keep adding fish sauce, lemon juice and sugar until you get the real taste of spicy and sour salad. 

Some people ground fresh garlic and red chili pepper first to get the red color, I didn’t.

3. After you get it at the taste you like, place sliced cabbage on the big plate, then salted eggs come after. You may choose Salted Red Yolk from my previous recipe: Salted Red Egg Yolks >>> 

4. Throw together tomatoes, onion and celery. Next, pour sauce from step 2 and serve with boiled plain rice.

Last week, my colleague got went back home in Chaiya, Surat Thani where it is famous for salted eggs. Her family owns a business selling salted eggs in the area by Suam Mohk, meditation center. When she came back to work, we all got 1 small box of salted duck eggs with OTOP logo. (This OTOP logo means “One Tumbon One Product”- good quality).

I promised to her and the girl working at the shop next door that I will cook ยำไข่เค็ม (Yum Kai Kem) for them if we share all ingredients cost. They gave me 10 Baht each so I got 30 Baht total. That’s enough for this recipe as we already had 6 salted eggs from my friends. I finished it with big praise for myself by myself! haha  

I was so sad that day I didn’t have the camera with me and I don’t know when will be the next time until I cook again.

 

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บัวลอยไข่หวาน Bua Loy Kai waan (Sweet Eggs Desert)

บัวลอยไข่หวาน
Bua Loy Kai waan
(Sweet Eggs Desert)
Prepare:
50 g. sticky rice flour
1 cup water
1 tbsp. concentrated pandanus juice
1/2 cup sugar
1/2 cup coconut milk
1/4 cup salt
3 Eggs

Cooking instructions:
1. Dissolve sugar with water and boil it on medium heat. Wait until it is boiling and syrup get thick then lower the heat.

2. Mix half of the flour with 1 tbsp. water then mix the other half with concentrated pandannus juice. Knead well and make small balls from the dough.

3. Boil the small balls in syrup until it turns clear and float to the top.

4. Boil the eggs in syrup until it is cooked and float to the top. Now turn off the fire.

5. Next, in a different pot, add salt into coconut milk and heat until it’s boiling. Turn off the fire.

6. Serve the dessert when it’s cool off. Dress the top with coconut milk from step 5.

You can make your dessert special by making the ball in different color from vegetable, or food coloring and adding young coconut meat or cooked corn.

\(^v^)/ have a nice day naka

JOY

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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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Preserved Egg and Basil Stir Fry, Kai Jeow Maa Pad Gapow Grob, ไข่เยี่ยวม้าผัดกะเพรากรอบ

Preserved Egg and Basil Stir Fry

Kai Jeow Maa Pad Gapow Grob

ไข่เยี่ยวม้าผัดกะเพรากรอบ

Prepare:

4 preserved eggs (cut in four pieces)
1 cup basil
2 tbsp. minced garlic
3 tbsp. red and green chili pepper (minced)
1 cup vegetable oil
1/2 cup minced pork
2 tbsp. fish sauce
1/2 tsp. black and sweet soy sauce
1 tsp. sugar
2 tbsp. oyster sauce

Cooking instructions:

1. Heat the pan and add vegetable oil. When you prepare the chili pepper, it depends on how spicy you want your food to be. Crush the chili pepper finely of you really it strong and taste real good. If you can’t stand that much spiciness, I suggest that you should only cut the chili pepper into pieces and use just 1 or 2 pepper.

2. When the pan is hot, then you can fry the preserved eggs. About 1 minute, it will be crunchy enough. Rest it in the plate and paper towel to absorb the oil.

3. Next, fry the basil leaves until it is crunchy and rest it on the paper towel as well.

4. In a different pan, (or the same pan but remove the used oil), add 3 tbsp. vegetable oil. Use medium heat and wait until it’s hot.

5. Add minced garlic and minced chili peppers. Fry until it smells nice, or until you sneeze.

6. Add minced pork, fish sauce, black and sweet soy sauce, sugar, oyster sauce and cook for 3 minutes.

7. Lastly, throw fried preserved eggs and half of fried basil into the pan and quick stir. Turn off the fire.

8. Dress the food with the rest of fried basil. Serve with Thai jasmine rice.

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Minced Pork and Salted Egg Stir-Fry, Moo Sab Kai Kem

Moo Sab Kai Kem

Minced Pork and Salted Egg Stir-Fry

หมูสับไข่เค็ม

 

Prepare:

1/2 cup minced pork
1 Salted Egg (Peel and cut to 4 pieces)
1 tbsp. lightly crushed black pepper
2 tbsp. sliced Chinese Celery
2 tbsp. cut baby corn
2 tbsp. cut carrot
2 tbsp. cut string bean
3 tbsp. oyster sauce
1 tbsp. minced garlic
1 tbsp. vegetable oil

 

 

Cooking Instructions:

1. Heat the pan and add vegetable oil. Wait until it is hot then add garlic.

2. When the garlic starts to smell aromatic, add pork and use medium fire to cook it for about 3 minutes.

3. Use the flipper for frying to crush the minced pork and make it cook very well.

4. After that, add baby corn, carrot, string bean, black pepper and oyster sauce. Mix well.

5. Add salted egg and Chinese celery and turn off the fire.

You don’t have to put fish sauce in this one because oyster sauce and salted egg are enough to make it balanced salty. Serve this with hot jasmine rice.

It is very easy and quick recipe to try at home. I first tried this food when I was at university in Ubon Ratchathani, a lovely quiet place and away from town.

I remembered ordering it from the restaurant at the village near by, really miss it there.

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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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