FREE Thai Food E-Books! No purchase required…
Sawasdee Ka!
I just finished writing a new page here at the blog… in the upper left hand side you can see it - “FREE Thai Food E-Books!”.
We decided to just give away both of our e-books for free since we’ll be able to have more people see them and enjoy them!
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.
If you want to get both e-books here are the links below…
Joy’s Thai Food Recipe E-book, 99 pages, fully illustrated, fully FREE!
Joy’s Top 20 Thai Desserts E-book, 38 pages, fully illustrated, also - fully FREE!
Thai Food Recipe: Grilled Chicken w/ Lemongrass (Gai Yang Dtakrai)
Grilled Chicken with Lemongrass in Thai, Gai Yang Dtakrai
Grilled Chicken with Lemongrass
Gai Yang Dtakrai
ไก่ย่างตะไคร้
Prepare:
4 thigh chicken
7 lemongrasses (cut 1 inch)
3 tbsp. sugar
1/4 cup light soy sauce
1/4 cup soy sauce
3 tbsp. black pepper
1/3 cup garlic
Cooking Instructions:
1. Crush the lemongrass finely.
2. Then, with black pepper and garlic, we just need to crush it lightly.
3. Now, add soy sauce, light soy sauce, sugar and mix everything very well.
4. With your hand, take a chicken piece and give it a massage in a bowl of mixed ingredients above. Do the same thing with the rest.
5. Leave it in the refrigerator for 3 hours or one night if you are not in a hurry.
6. Grill it on a fire made from wood or use the oven with 180 C for 45 minutes.
Note from Vern: The flavor of lemongrass with the chicken is an amazing combination. You’ll like this recipe regardless if you like other Thai foods because it’s just like a flavored chicken recipe. Try it!
Thai Food Recipe: Grilled Tilapia Fish (Pla Nin or Phao)
Salted, Grilled Fish (Tilapia) in Thai, Pla Phao, Pla Pow, Pla Nin
Salted and Grilled Fish stuffed with Lemongrass
ปลาเผา
Pla Phao, Pla Pow or Pla Nin (Tilapia or Nile Perch)
Prepare:
1 tilapia fish (also known as Nile Perch) Can use any other gentle tasting fish as substitute.
1/2 cup rock salt
1/3 cup wheat flour
1 group lemongrass
2 pandanus leaves
Sauce:
2 tbsp. minced garlic
2 tbsp. minced chili pepper
1/2 tsp. sugar
2 tbsp. lemon juice
2 tbsp. fish sauce
1 tbsp. hot water
1 tsp. minced coriander root
Cooking Instructions:
1. Clean the fish very well. Open its stomach, throw away the inside parts and clean.
2. Crush the lemongrass and pandanus leaves. Fold and tuck it inside the stomach.
3. Mix wheat flour and salt together. Add 3 tbsp. water.
4. Cover all over the fish with the mixed.
5. Grill it. You should check it often because cooking time is vary, depending the heat you make.
6. If the meat still clear, the fish is not ready yet. The meat should be totally white but make sure the meat is still soft. When you over cook it the meat will be hard and it doesn’t taste sweet at all.
7. Mix the sauce ingredients altogether. Add more or less spice as you like. Then, dress it with mint or coriander leaves.
This is one of our favorite food in northeast of Thailand. We always got it once a week and it was not expensive at all. My husband told me I should put the recipe in my blog because most people don’t know how to cook it this way. I think you should try if you can find some fresh fish, doesn’t matter what kind but tilapia will taste the best. It doesn’t have many bones. When the fish is fresh, you can taste the sweetness from the meat and there’s no fishy smell because lemongrass helped get rid of it. Be careful not to overcook it as the meat has a burnt taste.
I remembered the Crown Prince Akihito from Japan gave this 50 Nile Tilapia to His Majesty King Bhumibol Adulyadej, which was the first time that Nile tilapia got into Thailand. Then the King introduced it to us, Thai people, to do tilapia farm. Now, we can have it all year and cheap!
Joy….. \(^v^)/
Thai Food Recipe: Grilled Squid in Spicy & Sour Salad (Yum Pla Muk Yang)
Grilled Squid Spicy and Sour Salad in Thai, Yum Pla Muk Yang
Grilled Squid Spicy and Sour Salad
Yum Bpla Muek Yang
ยำปลาหมึกย่าง
Prepare:
1 big squid (1.5 pound)
7 red onions (sliced)
1 onion (sliced)
1 tbsp. fresh ginger (sliced)
1 group coriander
10 red chili peppers (minced)
3 tbsp. lemon juice
3 tbsp. fish sauce
2 tbsp. hot sauce
1 group Chinese celery (cut 1 inch long)
Cooking Instructions:
1. Clean the squid very well. Grill until it’s cooked. Don’t make it too dry because it will hurt your teeth.
2. After that, slice into a bite-sized pieces.
3. Mix red onion, onion, ginger, Chinese celery, and minced chili pepper altogether.
4. Add lemon juice, fish sauce and hot sauce with 5 tbsp. hot water. Mix well.
5. Now, arrange lettuce on the plate and put grilled squid on top.
6. Pour spicy and sour salad mixed over it and dress with coriander. Sliced tomato on a side is your choice.
I almost cried when I was eating ยำปลาหมึกย่าง (Yum Bpla Muek Yang) a restaurant somewhere. They over cooked the squid until it got brown, then they mix it with spicy and sour sauce. I thought I would loose my tooth when I chew it. The squid was so tough!
I think you should cook it until the squid gets a little hard. Cooking it in a microwave might work but this way you won’t get a unique smell like you would get from grilling.
For me, I have it done after 2 long breaths (10 seconds) because I don’t want the heat to shrink down the size of my big SQUID! Now you know how much I love it, don’t you? Anyway, I risk myself for a bad business in the next morning after eating uncooked squid.
Joy \(^v^)/
