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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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!

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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^)/

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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^)/

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หมูสะเต๊ะ Moo Satay (BBQ Pork with Curry)

หมูสะเต๊ะ
Moo Satay
(BBQ Pork with Curry)

Prepare:

Group 1: Pork

2 cups pork (slice it thin and 3 inches long)
2 cups coconut cream
1 tsp. curcuma powder
2 tbsp. sugar
2 tbsp. soybean sauce
BBQ sticks

Group 2: Sauce

2 cups coconut cream
1 cup grounded and roasted peanut
1/2 tsp. cumin powder
1 lemongrass (slice finely)
3 thin pieces galingale
7 red onions (slice)
6 cloves garlic
5 dried chili pepper (soak in water until it gets soft)
1 tsp. shrimp paste
1/2 tsp. salt
1 tbsp. palm sugar
3 tbsp. concentrated tamarind juice
1 tsp. coriander seed crushed finely

Group 3: Relish

3 cucumbers (sliced thinly)
1 cup sliced red onion
2 red chili peppers (sliced)
1/2 cup vinegar
4 tbsp. sugar
1/4 tsp. salt

Cooking Instructions:

1. Mix group 1 ingredients altogether, separate 1/2 cup of coconut cream to put on the pork later. Leave it in the refrigerator for 45 minutes.

2. Stick the pork to the BBQ stick and grill it for 10-15 minutes. Dress the coconut cream while the pork is being cooked.

Group 2 ingredients: Making sauce

1. Ground coriander seed, cumin, lemongrass, red onions, garlic and dried peppers finely. Add shrimp paste and mix well.

2. Add salt to the coconut cream boil it on medium heat for 10 minutes. Keep stirring.

3. Now, add the paste from number 1. Stir until it has an aromatic smell.

4. Make the taste as the way you like by adding salt, palm sugar, concentrated tamarind juice and peanut.

Group 3 Sauce:

1. Dissolve vinegar, salt, and sugar then add sliced cucumber, red onion and red chili peppers.

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Thai Food Easy Recipe: หมูมะนาว Moo Manao

(Grilled Pork Dressed with Sour Sauce)
หมูมะนาว

Moo Manao
(Grilled Pork Dressed with Sour Sauce)

Prepare:

1 pound pork (sliced into 1 cm. thick)
1 group lettuce
1 cucumber (sliced)
1 group Chinese kale (Brassica alboglabra Bailey)
1/2 cup sliced cabbage

Sauce:

2 tbsp. minced red chili pepper
3 tbsp. minced garlic
1 tsp. minced galingale
1/2 tsp. sugar
3 tbsp. fish sauce
3 tbsp. lemon juice
2 tbsp. water

Cooking Instructions:

1. Grill the pork for 10 minutes. After that, slice it again into small pieces. Make it thin but big piece.

2 Mix minced chili pepper, garlic, galingale, sugar, fish sauce, lemon juice and water. Adjust the taste as you like.

3. Boil Chinese kale (click to see the photo)

Slice it 1 inch long and keep it cold in the refrigerator.

4. Place lettuce on a place, put sliced cabbage and sliced pork on top. Pour the sauce. Then, put boiled Chinese kale and sliced fresh cucumber on a side.

You can order Moo Manao in Thai restaurants, the taste is like pork with seafood sauce so it is not difficult to make. For the one who likes spicy and sour, I will recommend that you should try this one.

We usually have it with boiled rice at 24 hours restaurants, or Thai people will eat as something to go with alcohol drink.

 Joy^^

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Thai Isaan Food: ข้าวจี่ Kao ji

(Grilled Sticky Rice)

ข้าวจี่
Kao ji
(Grilled Sticky Rice)

Prepare:

1 cup cooked sticky rice
1 egg
1 tsp. fish sauce
2 tbsp. coconut milk (optional)

Cooking Instructions:

1. Mix sticky rice with coconut while the rice is still hot. Make sticky rice into a ball. (see the picture)

2. Beat the egg and add fish sauce.

3. Dip the ball of sticky rice into the egg and grill until the egg is cooked.

4. Do the same thing for the other side.

Kao Ji is influenced by Laos. You can find it in northeastern region of Thailand. Anyway, all of my Laos friends, I don’t really know if Kao Ji is one of yours recipe or not. I’m sure we can find this food in Laos too!

Sab Mak (delicious)

Joy^^

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