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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กุ้งผัดชะอม Goong Phad Cha-Om (Stir fry shrimps with Leguminosae)

Prepare:

1 cup Leguminosae

1 cup big shrimps (peeled, de-veined and soft boiled)
2 tbsp. minced garlic
2 tbsp. minced chili peppers
2 tbsp. oyster sauce
1 tsp. sugar
1 tsp. fermented soybean (you may add more if you like, just careful some bands are so salty)
1 tbsp. vegetable oil

 

Cooking Instructions:

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

2. Add minced garlic and chili peppers. Stir fry until it has aromatic smell or until you sneeze.

3. Add Leguminosae, oyster sauce, fermented soybean, sugar and quick stir.

4. Next, add shrimps. Mix well and then turn off the fire.

5. Serve with jasmine rice.

I love Leguminosae. I don’t know if this is the correct word for this type of vegetable or not. So, I put a link to my previous post where I have its picture. 

I had an omelet with it and found a new recipe on internet so I want to share with everyone.

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ปลาราดพริก Bpla Raad Prik (Deep fried fish with 3 flavors sauce)

ปลาราดพริก
Bpla Raad Prik
(Deep fried fish with 3 flavors sauce)

Prepare:

1 tilapia (or any kind of fish you like)
4 tbsp. sliced red onion
2 tbsp. roughly cut garlic
3 tbsp. cut chili pepper (more or less as you like)
4 big size chili peppers
(remove the seeds and ground finely, this pepper will help with color)
3 coriander roots
2 tbsp. palm sugar
3 tbsp. fish sauce
4 tbsp. concentrated tamarind juice
1 tbsp. tapioca flour
2 cups vegetable oil

 

Cooking Instructions:

1. Scrape the scales off, cut the stomach and remove the inside part, make stripe the whole fish and clean again. Wipe the fish with kitchen towels.

2. Heat the pan, use high volume. Add vegetable oil. Wait until the oil is very hot and then lower it to medium. Deep fried whole fish in vegetable oil until it is crunchy.

3. Remove from the pan when it’s cooked.

4. Next, in a small bowl we will make the sweet and sour sauce. Mix concentrated tamarind juice, palm sugar, fish sauce all together. Taste the sauce and make it 3 flavors (sour, sweet, salty). Mix tapioca flour with 1 tbsp. water then add into the sauce.

5. Boil the sauce on low heat until it get thick. Remove from the stove.

6. After that, in a small pan, add 2 tbsp. vegetable oil. When it’s hot add onion, chili peppers and coriander roots. Stir-fry for 30 seconds.

7. Then, add the sauce from step 4 and mix well. Turn off the fire.

8. Place lettuce on a big plate. When the fried fish cool off, put it on the lettuce. Arrange sliced tomatoes and cucumbers on a side and dress 3 flavors sauce on top of the fish. Serve with jasmine rice.

 

This recipe is very easy. I got one fresh Tilapia from Tesco Lotus and have them fried it for me (free) :p  It was only 16 Baht!!! I’m so excited to get it that cheap. Haha Anyway one fish was enough for me because my husband doesn’t like anything fried.

In Thailand, we fry the fish so crunchy that we will be able to eat the bone and head. I don’t eat the head but some people do.

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กล้วยแขก Gluay Kaek (Deep fried banana with shredded coconut and sesame)

กล้วยแขก
Gluay Kaek
(Deep fried banana with shredded coconut and sesame)

Prepare:

10 banana (peeled and cut)
Choose the one that is not too ripe
10 pieces potatoes
10 pieces taro
2 cups rice flour
2 cups wheat flour
1 tsp. salt
3 tbsp. sugar
1 cup shredded coconut
2 tbsp. roasted sesame
2 glasses water
2 cups vegetable oil
2 cups limestone water

Cooking Instructions:

1. Mix 2 type of flour, salt and sugar altogether in a big bowl.

2. Add shredded coconut and sesame.

3. Soak cut banana, potato and taro into the limestone water. This way will help make the banana, taro and potato get not too soft when you fry them.

4. Heat the pan and add vegetable oil.

5. Dip the banana into mixed flour and then deep fried in hot vegetable oil.

6. Wait until it turns gold then remove from the pan. Do the same to potato and taro.

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ทุเรียนทอด Durian Chips (Deep Fried Unripe Durian)

Durians are a Thai fruit. They might be hard to find in your Asian grocery – or they might have a whole stack of them. They are huge – watermelon size or larger. They have spikes on their brown skin. They are smelly like the most horrible smell you can imagine. Their flesh is tasty like nothing you’ve ever had when they’re ripe. Hope you find one!

ทุเรียนทอด
Durian Chips

(Deep Fried Unripe Durian)

 

Prepare:

 

1 Kg. Unripe durian (Sliced)

1 tsp. Salt

3 cups vegetable oil

 

Cooking Instructions:

 

1. Slice the durian into a very thin piece or think piece. The most important thing is to make it at the same thick size, so that when you fry them part of them won’t get burn first.

 

2. Separate the pieces into a group of same size. Leave it drain first. This way will help you save the cooking time.

 

3. Heat the pan and pour vegetable oil in it. Use medium fire.

 

4. When the oil is ready, fry the group of sliced unripe durian. Keep your eyes on it don’t let it burn. If it’s possible, flip the pieces every 2 breath. :p

 

5. I can’t tell how long it will take, depends on the thickness you slice the piece. Mostly, take short time. Pick up one piece and try it to make sure.

 

6. When durian chips is ready, remove from the pan and leave it drain on paper towels.

 

7. Sprinkle the salt all over and time to CHIM! (CHIM = taste)

 

 

Durian chips should be very thin when you slice. It’s made from the durian and maybe bugs took some part of it or big storm make it fall down from the tree before it get ripe.

   

It is one of my favorite snacks!

 

You can’t just eat a whole bag in one time, as it will make you feel sick of it. Never get sick from it..   However, it is not as famous as potato chips.

 

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แคบหมู Cab Moo (Fried pigs skin)

แคบหมู

Cab Moo

(Fried pigs skin)

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Once I have mentioned about this food Cab Moo and introduced that it was one of my unhealthiest Thai food lists (but I like it :p)

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Cab Moo is made from pig’s skin, deep fry in the hot vegetable oil. We can save this food outside the fridge for a long time and it will still be okay to eat.

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If you eat potato chips when you are watching T.V at home, my aunts and I eat Cab Moo as a snack.

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Prepare:

2 Kg. pig’s skin

1 tbsp. Salt

1 tbsp. light soy sauce or 1/2 tbsp. black sweet soy sauce

Oil from pork

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Cooking Instructions:

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1. Cut pig’s skin 1.5 inches long. Clean very well, use a thin blade scrape the hair and unpleasant spot out. Clean with water again and leave it drain. Â

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2. Boil in boiling water until the skin is cooked and then leave it drain. Make sure there’s no water left. You can use hand towel press on each piece, now we really know it is really dry out. After that, add salt and light soy sauce.

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3. Fry pork skin in very hot oil (can be vegetable oil or pig’s oil). However, the oil from pig will leave strange smell on the food. When each piece turns gold, remove from the pan.

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4. Next, eat with Som Tam. !!! My Favorite food.. Or serve with northern style dipping sauce, Nam Prig Ong.

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The other kind of Cab Moo is called Gag Moo, this type has a lot of fat from pork and I think that makes it taste better.

To do this one, just choose the skin part that has lots of fat. Cut it to dice shape and fry on medium heat until it turns gold.

Don’t burn them. Be careful.

Lastly, sprinkle salt all over. It taste as good as Cab Moo when you eat with Som Tam.

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Well, anything tastes good with my Som Tam!! Haha

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Thai Dry Beef (Neu-uh Hang)

Thai Dry Beef

เนื้อแดดเดียว

Prepare:

1 Kg. beef (with some fat sticking to the meat)

3 cloves garlic (crushed)

1 tbsp. fish sauce

1 tbsp. sugar

1 tsp. salt

1 tsp. grounded black pepper

Instructions:

1. Cut the beef in a long shape (about 7cm.). Make it as thick as your finger.

2. Crush garlic and black peppers altogether. I like to get the whole black peppers and ground them by myself because it has much better smell than the instant one.

3. Now, add crushed garlic and black peppers into a big bowl. Add fish sauce, sugar, salt and soak the beef in it.

4. Wrap the bowl with plastic and leave the bowl of beef inside refrigerator for 3-4 hours, it’s best if you leave it there the whole night.

5. Next, arrange them on the big plate or tray. Dry it with sunshine for about 3 hours. (Now, it’s your job to do whatever you can to keep it away from the flies.) :p

Don’t get disgusted yet. Use the thin white cloth or Fachee to cover the tray while we lay it outside in the sun.

Fry the dry beef in hot vegetable oil and serve with sticky rice…

I really miss it!!!

When I traveled a long trip with my aunt and uncle, we pack the fried dry beef and sticky rice in bamboo container. Yummy! The bamboo container can keep my sticky rice warm and soft for many hours. Order Somtam (Papaya Spicy Salad) from the restaurant and mom-made Pla rah dipping sauce from home!

Sab! Don’t tell anyone…… (or they to take it away from you).. haha…

I think this is what a common Thai Isaan family does when they travel.

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Undercover Squids in Thai, Pla Muk Suam Goong

Undercover Squids

Pla Muk Suam Goong

ปลาหมึกสวมกุ้ง

Prepare:

500 g. fresh squid (clean and cut to 1 ½ inch)
500 g. shrimp (peel, de-veined, and crush)
1 carrot (cut to 1 inch pieces)
1/2 cup green pea
1/2 cup baby corn (cut to 1 inch pieces)
1 tsp. pepper
1/2 tsp. salt
2 tbsp. tapioca flour
2 cup vegetable oil
2 tbsp. oyster sauce

Cooking Instructions:

1. Mix crushed shrimp meat with pepper and salt. Knead it until it gets soft.

2. After that, put the shrimp into the squid that we prepared.

3. Drop the squid into a bowl of tapioca flour. Make it round shape and deep fry in vegetable oil of medium heat.

4. When the squid turn gold and crunchy, remove from the pan and leave it drain.

5. During that time, heat the pan and add 1 tbsp. of vegetable oil. When the pan is hot, add carrot, green pea, baby corn and 2 tbsp. oyster sauce. Quick stir and remove into the plate.

Prepare the sauce:

2 tbsp. minced pork
2 tbsp. minced onion
1 tbsp minced coriander root
2 tbsp. ketchup
2 tbsp. oyster sauce

6. After you finished with the vegetable, in the same pan add 1 tbsp. vegetable oil.

7. When the pan is hot, add minced pork, onion, coriander root and stir fry for 4 minutes.

8. Next, add ketchup and oyster sauce. Mix well.

9. Place deep fried squid on a plate and dress the sauce on top. Don’t forget to serve stir fried vegetable on a side.

hehe… I have just came out with this name undercover squids for this recipe and think that it is a really cool name and maybe it will make some children, who are tired of the same food they have everyday, get excited.

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