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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ขนมกุยช่าย Khanom Gui Chai

(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. haha

It won’t taste good together.

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หมกปลาซิว Mok Pla Siw (Fish and herbs wrapped in banana leaves)

Prepare:

2 cup very small fish (As small as you can find)
5 red chili peppers
5 dried red chili peppers
5 cloves garlic
5 red onions
1 handful basil (ใบแมงลัก)
2 tbsp. fish sauce
1/4 tsp. sugar
1 tbsp. minced galingale
1 handful cut scallion (1 inch long)
2 handful cut dill (1 inch long) I like this one so I added a lot
1 tbsp. slice lemongrass
3 kaffir lime leaves
2 tbsp. Pla Rah (fermented fish sauce)
Banana leaves

Cooking Instructions:

1. Ground chili peppers, red onions and garlic all together.

2. Clean the tiny fish very well and put in a big bowl.

3. Add fish sauce, sugar, pla rah, minced galingale, lemongrassm kaffir lime leaves, basil, dill and scallion.

4. Taste it. If you like how it taste then wrap it in banana leaves. If not, add more Pla Rah. At this step, you don’t have to make artistic banana wrap. haha Just do anything to keep it whole the food. Maybe use toothpick.  

Ah! I forgot you can use foil paper (for food). That would make it easier, huh? But banana leaves will give a unique smell though, if you would like to try.

5. With banana leaves, you can grill on fire. With foil paper, cook in microwave for 5-10 minutes.

6. Other option, add everything in a clay pot. It will also have a distinctive smell.

7. Serve with sticky rice.  

 

It is Isaan Style food and a farmer recipe from my mom. When you worked hard on the farm, in the heat, this recipe will increase your appetites.

Have you ever been offered to eat the whole fish by Thai People? Whole fish.. I mean its meat, its bones and its head. That’s how we eat it. The whole thing, especially a tiny fish would be easy to chew and swallow. I ate like that as well! because I am Isaan! Hahaha

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Basil Shrimps (Gapow Goong)

Gapow Goong

กะเพรากุ้ง

Prepare:

1 cup big shrimps (peeled, clean and de-veined)

1 handful basil

1 handful sliced spring onion

2 tbsp. minced chili peppers (Ground them if you really want to get real taste)

2 tbsp. minced garlic

3 tbsp. vegetable oil

2 tbsp. oyster sauce

1 tbsp. fish sauce

1 tsp. soy sauce

1/2 tsp. sugar

Some small amount of water

2 small drops black and sweet soy bean sauce

Cooking Instructions:

1. Soft boiled the shrimps. Ah! forgot to tell you the leave the tails on the shrimps, I think it looks better on the food (Doesn’t mean it will taste better, haha)

2. Here is what I do to make it real quick and short time for sneezing.

In a small cup, mix oyster sauce, black and sweet soybean sauce, sugar, fish sauce and water (5 tbsp.).

3. Next, heat the pan with medium and add vegetable oil. Wait until it gets warm and add minced garlic and chili peppers.

4. Cover your nose. don’t sneeze into the food.

5. Add spring onion, shrimps, basil and the sauce we already mix from number 2.

6. Stir-fry and count 1-2-3 then turn of the fire.

Mostly at Thai restaurant use only 3 tbsp. basil, however, at home my brother added 1 big cup of basil and make this recipe real sweet. He learnt to cook before me and loved to make crazy recipes for us.

One rule I have learned at home is just add whatever you want.

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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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Lemon Garlic Shrimp Paste (Dipping Sauce) in Thai, Nam Prig Gapi

Lemon Garlic Shrimp Paste Dipping Sauce

น้ำพริกกะปิ

Prepare:

1 tbsp. shrimp paste
3 tbsp. fish sauce
3 tbsp. lemon juice
2 tbsp. small eggplant
1 tbsp. garlic
1 tbsp. red chili pepper
1 tbsp. palm sugar

Cooking Instructions:

1. In a wide pan, add a little vegetable oil and shortly fry the shrimp paste until it smells aromatic. Remove and rest it in a bowl.

2. In a mortar, ground chili pepper and garlic together.

3. Add shrimp paste, sugar, lemon juice and fish sauce.

4. Add small eggplant and use the pestle crush it lightly.

5. Dress it with whole red chili pepper and coriander leave. Serve with fresh vegetable, for example, cucumber, string bean, eggplant, soft boiled cabbage.

Southern style, they serve this dipping sauce with a basketful of fresh vegetable when you order Kao Raad Gang (Different kind of food as you like on top of the rice).

We finish all the vegetable and the sauce was all gone. This sauce is also good with omelet and fried mackerel.

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ยำปลาทู Yum Pla Tuu

(Tuna and Herbs in Spicy and Sour Salad)

Prepare:

1/2 cup tuna

1 tbsp. minced red and green chili peppers

2 tbsp. sliced lemongrass (small and thin circle)

2 tbsp. sliced ginger

2 tbsp. sliced galangal

2 tbsp. sliced galingale

2 tbsp. sliced red onion

2 tbsp. minced kaffir lime leaves

25 leaves of herb in the betel family Piperaceae

5 red chili peppers

Sauce:

1 tsp. minced chili pepper

1tbsp. minced coriander root

2 tbsp. fish sauce

3 tbsp. lemon juice

1/2 tsp. sugar

Cooking Instructions:

1. Mix all the sauce ingredients together in a bowl. Taste it the way you like. You may add more lemon juice if you like it very sour.

2. In another bowl, add tuna, minced chili pepper, lemongrass, ginger, galingale, galangal, kaffir lime leaves. Pour the sauce and mix well. You can skip any herbs that you think it has too strong taste of course.

3. Put lettuce on the plate. Arrange the salad and dress it with red chili peppers.

4. Serve with herb in the betel family Piperaceae on a side.

My mom used to make this recipe for us when we were young. We didn’t like herbs at all because we hate vegetable with smell and taste but this Tuna and Herbs in Spicy and Sour Salad changed our mind. We asked for more. My mom will use steamed Platuu with salt instead of tuna in a can.

I hated whenever my mom and my aunt introduced me new herb to eat. There are some kinds that I can’t make my mind to eat it yet. Anyway, I started to like more herbs since I get older.

My first aunt and my grandma were the winner of herb consumer. They told me it helped their asthma and aging. My grandma was 98 when she gone. My aunt is now 67 with no gray hair. Since she ate so many kinds of herb, she can’t tell me which one of them helps her about the hair never turn gray.

I don’t believe. I think she sneaked out to the hair salon, got her hair done and used that as a trick to make me eat more herbs.

I do believe, herbs have special essence to provide us great health but not without gray hair.

Joy…. \(^v^)/

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มัจฉาสมุนไพร Madt Cha Samoonprai (Fish and herbs)

มัจฉาสมุนไพร
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.

Joy^^

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