Thai Vegetarian Food: Hed Pad Gaprao

Thai Vegetarian Food: Hed Pad Gaprao (Basil and Mushroom Stir-Fry)

Prepare:

2 cup mushroom (any kinds but shitake is recommended)
1 cup basil
1 tbsp. minced red chili peppers
1 tbsp. minced garlic
1/2 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
1/4 tsp. sugar
1 tbsp. olive oil

Cooking Instruction:

1. In a hot pan, put olive oil, fry garlic until it smells nice (about 30 sec)

2. Add mushroom, fish sauce, soy sauce, sugar and oyster sauce. Mix well.

3. Cook the mushroom for 3 minutes. Then add red chili pepper and basil. Mix it together.

4. Turn off the fire. Serve with Thai jasmine rice and fried egg on the top.

Sawasdee Ka - Joy

Easy Thai Food Recipe: Kao Pad Samoonprai (Thai Herb Fried Rice)

Easy Thai Food Recipe: Kao Pad Samoonprai (Thai Herbs Fried Rice)

Prepare:

1 cup cooked shrimp or seafood you like
1 cup cooked jasmine rice
1 lemongrass (cut diagonally and thin)
5 kaffir lime leaves (cut)
5 pieces galangal
5 crushed red chili peppers (more or less as you prefer)
10 leaves basil
1 egg
2 tbsp. olive oil
1 tbap. minced garlic
1 tbsp. fish sauce
1 tsp. sugar


Cooking Instruction:

1. Heat the pan and then add olive oil. When the pan is hot, put minced garlic and fry until it smells good.

2. Put lemongrass, kaffir lime leaves, galangal and peppers. Fry until it smells nice.

3. Add egg and beat in the pan. Fry until the egg is cooked.

4. Now, add shrimp or seafood and then rice, fish sauce, sugar. Lastly, put basil then mix well.


Easy Thai recipe of Thai herbs is good for your health. Galangal, for example, is Thai folk medicine that helps you with abdominal pain, vomiting, hiccups and diarrhea. It has hot and spicy taste with an aromatic odor. My husband always takes one accident bite from Tom Yum soup and put away because the taste is too strong.

However, when it’s cut into small pieces, it will be easier to eat. Also, one bite with a small piece of galangal will increase your happiness of eating Thai food.

Thai Food Recipe: Madt Cha Samoonprai (Fish and Herbs)

Madt Cha Samoonprai (Fish and herbs)

Prepare:

1 cup sliced fish (make it 1/2 inch thick)
1/4 cup wheat flour
1/4 cup young lemongrass (sliced thinly)
1 tbsp. minced galingale
1 tsp. sliced kaffir lime leave
1/4 cup basil
2 tbsp. sliced galingale (thin long pieces)
2 tbsp. red chili peppers (slice it diagonally)
1/4 cup cashew nuts
1 tbsp. minced garlic
4 crushed chili peppers
2 tbsp. oyster sauce (Healthy Boy Brand, Recipe1)
1 tbsp. fish sauce
1/2 tsp. sugar
1 tbsp. olive oil

Cooking Instructions:

1. Clean the fish very well. Dry it with paper towel. Drop it in a cup of wheat flour.

2. Deep fry the fish in boiling vegetable oil.

3. When the fish is crispy, remove from the pan. Next, fry cashew nuts, basil, lemongrass, galingale, kaffir lime leaves, and galangal. Remove and drain when it has yellow color.

4. Throw away the vegetable oil. Add olive oil in the pan. Wait until it’s hot.

5. Put minced garlic and 4 crushed chili peppers. Fry until it smells aromatic. Then add oyster sauce and some small amount of water.

6. Add crispy fish, crispy herbs, fish sauce and sugar. Quick stir-fry and remove it from the pan to keep the fish crispy.

To keep fish and herbs crispy, the food should be only a little bit juicy.

Sawasdee Ka - Joy

Thai Food Recipe: Yum Pla Dook Foo (Fried Catfish in Spicy and Sour Salad)

Yum Pla Dook Foo –Β Fried Catfish in Spicy and Sour Salad

Prepare:

1 grilled catfish
2 cups vegetable oil
bread crumbs

Salad Mix:
1 handful shredded raw mango
4 tbsp. thinly sliced shallot
6 red chili peppers
2 tbsp. fish sauce
2 tbsp. lemon juice
1 tbsp. palm sugar + 1 tbsp hot water
4 cloves garlic
3 coriander roots
2 tbsp. thinly sliced lemongrass

1/2 cup roasted peanut or cashew nuts
1 branch coriander (cut out the root)

Cooking Instructions:

Prepare the fish
Now that we have grilled fish. πŸ™‚ I am going to buy it at Somtam stand near my house to save time. Many Thai people eat their Somtam with grilled catfish. Baking would be ok too I guess. The point is to have the fish meat dry so it will be easier when we fry.

Peel of the skin and bone. Leave its head, middle bone and tail for decoration. Separate the meat. Now, mince the meat finely and then crush it to make sure that the meat will rise beautifully. πŸ˜€

Then, spread the meat on a big plate and let it dry. (If not, the meat will whole vegetable oil too much and won’t rise.)

After that, mix the meat with bread crumbs. (3 tbsp. fish meat/5tbsp. bread crumbs)

Add a little bit of vegetable oil into the bread crumbs mix. This will make the bread stick better to the meat.

Then, heat the pan, add vegetable oil and wait until the the pan get very very hot. Fry the mix in small portion (3/5 as mentioned above). Remove when the mix turn yellow. Place it on top to the fish body which we have already separated from the very first step.

Making salad and spicy sour sauce
Finely crushed chili peppers, garlic and coriander roots altogether. Put it into a big bowl. Add fish sauce, palm sugar, lemon juice and mix well. Taste it the way you like. The way I like must have all 3 tastes balance well together.

Try adding with 1:1:1 (fish sauce: lemon juice: sugar). Keep adding until you get the right taste but start from a very small amount.

Add shredded mango, shallot, roast peanut and mix well. Pour the salad sauce on top of the fried fish and place coriander on the top. You make also decorate it the way you like. πŸ™‚

Thai Food Recipe: Khanom Gui Chai (Chinese Chives in a Ball)

Khanom Gui Chai – Chinese Chive Balls

(Chinese Chives in a Ball, made from rice flour, Served with 3 flavors Black and Sweet Soy Sauce)

Prepare:

1 cup rice flour
1 cup glutinous rice flour
1/4 cup tapioca flour
1/2 cup vegetable oil
1 cup drinking water

 

Cooking Instructions:

1. In a big bowl, sift together rice flour, glutinous rice flour and tapioca flour.

2. Add water and vegetable oil and mix well.

3. In Teflon pan, heat the flour on medium fire. Use paddle to sir until it’s cooked. Notice that the flour is not stick to the pan anymore.

4. Remove from the stove.

5. When it is less warm, knead it well with another 1/4 cup of tapioca flour.

6. Leave it in a bowl, cover with wet white cloth and lets cook the stuffing part.

 

Stuffing Recipe 1 (Chinese Chives)

Prepare:

1 cup Chinese chives (cut 1 cm.)
1/4 tsp. Sodium bicarbonate (commonly known as baking soda)
1 tbsp. black and sweet soy sauce
2 tbsp. light soy sauce
2 tsp. sugar
1 tbsp. vegetable oil
1 tbsp. minced garlic

 

Cooking instructions:

1. Heat the pan. Add vegetable oil. Wait until the pan is hot.
2. Add garlic, Chinese chives, baking soda, black and sweet soy sauce, light soy sauce and sugar. Stir fry until the Chinese chives is soft. Remove from the stove.

Stuffing Recipe 2 (Bamboo)

Prepare:

1/2 cup cooked bamboo (cut long and thin shape)
1/2 cup minced pork or chicken
1/4 cup dried shrimps (optional)
2 tbsp. vegetable oil
1 tbsp. light soy sauce
1 tbsp. minced garlic
1 tsp. pepper powder
1 tsp. salt

 

Cooking Instructions:

1. Heat the pan. Add vegetable oil. Wait until the pan is hot.
2. Add garlic and fry until it has aromatic smell.
3. Add chicken or pork. Cook for 5 minutes.
4. Add light soy sauce, pepper, salt and dried shrimps. Mix well and remove from the stove.

Dipping Sauce:

1 tbsp. sliced chili pepper of all color
1/2 cup black and sweet soy sauce
3 tbsp. light soy sauce
5 tbsp. vinegar
1 tbsp. sugar

Mix them altogether.

7. Now, get back to the dough we prepare from the very first step.

Make a ball from the dough. Tuck any stuffing you like and roll it back to the ball shape. Use your two hands squeeze it a little bit to make it flat. Make sure you don’t see the stuff coming out.

8. Dress vegetable oil on steaming pot. Place the balls in it and steam for 20 minutes. After that, remove from the pot and put fried garlic on top. Dress some oil from fried garlic on them too, so each piece won’t stick to each other.

Stuffing can be varying upon your imagination. You may add boiled taro or potato then add some pepper and salt. Shrimps and tofu are your choices but not the whole fish with its head and Pla Rah from my previous recipe. πŸ™‚ haha

It won’t taste good together.