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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ยำหอยดอง Yum Hoi Dong (Preserved Sea Mussel Salad)

Prepare:

1 cup preserved sea mussel
3 tbsp. sliced red onion
2 tbsp. ginger (cut thin and long)
1 tbsp. scallion (cut short)
1 tbsp. sliced coriander
2 tbsp. sliced chili peppers (sliced or add whole peppers up to you)
3 tbsp. sliced lemongrass

 

Cooking Instructions:

 1. Throw everything in a big bowl and mix well.

:p haha very easy. Any of you who do not get used to eating preserved food, pickled typed, I do not suggest this recipe

You should have a strong stomach like me!

Joy’s Strong Stomach = Big stomach with no muscle but fat + can eat anything!

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แกงคั่วสัปปะรด Gang Kua Subparod Pineapple Curry

แกงคั่วสัปปะรด
Gang Kua Subparod
Pineapple Curry

Prepare:

1 cup shrimp, duck, beef or pork
1 cup coconut thick cream
2 cups coco nut milk
2 tbsp. fish sauce
1 tbsp. palm sugar
2-4 tbsp. concentrated tamarind juice
2 cups cut pineapple

Prepare the paste:

7 dried pepper (red and big size)
1/2 tbsp. minced galingale
1 tbsp. minced lemongrass
10 cloves garlic
2 tbsp. minced red onion
1 tsp. salt
1 tsp. pepper
1 tsp. minced coriander roots
1/2 tsp. kaffir lime skin
1 tsp. shrimp paste

Cooking Instructions:

1. Ground all the paste ingredients together.

2. Pour coconut cream into the pot and heat it with low fire. Add the paste from step 1 and keep stirring.

3. When it’s boiling, add pork, beef, duck or shrimps.

4. After that, add fish sauce, pineapple, coconut milk, palm sugar and concentrated tamarind juice.

5. Cook for 10-15 minutes for pork, duck and beef and 5 minutes for the shrimps then remove from the stove.

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Tom Yum Pork, Isaan Style, Tom Sab Moo

Tom Yum Pork, Isaan Style

Tom Sab!! Moo

ต้มแซบหมู

Prepare:

1 cup pork, Choose soft bone and the rib about 600gram2 tbsp. sliced young galingale
1 group lemongrass (sliced 1 inch)
3 tbsp. cut red onion
5 kaffir lime leaves
5 crushed coriander roots
2 pickled garlic (sweet)
3 crystal sugar
7 tbsp. fish sauce
2 tsp. salt
3 tbsp. minced chicken breast
6 tbsp. lemon juice
3 tbsp. dried chili powder
3 tbsp. roasted and finely crushed uncooked rice
1/4 cup sliced scallion
1/4 cup sliced parsley
1/4 cup sweet basil

Cooking Instructions:

1. Clean the pork very well. Cut it to the bite size.

2. Add water to 1/2 of the pot. Boil the pork on medium heat until it’s boiling. After that use low heat and cook the pork for 1 hour or until the pork rib get soft.

3. While you are cooking the pork, in a different stove, use low fire to heat the pan. When the pan is hot, throw galingale, lemongrass, red onion, kaffir lime leaves and coriander root and roast.

4. Remove them from the pan when it has aromatic smell and crush them altogether.

How to make roasted and finely crushed uncooked rice is also the same. We just throw handful of uncooked rice into the hot pan and keep stirring. Wait until it gets yellow then remove and crush it with mortar.

5. Now get back to the boiling pot. Add the roasted and crushed galingale, lemongrass, red onion, kaffir lime leaves and coriander root and mix well.

6. Add pickle garlic (sweet), crystal sugar, salt, fish sauce and mix it very well.

7. Then, take 1/2 cup stock from boiling pot. Mix minced chicken into that stock and pour it back to the pot. Turn off the fire.

8. Add dried chili powder, roasted and crushed uncooked rice, scallion, coriander and sweet basil.

When you are ready to serve, add lemon juice in to the bowl. This way the heat will not destroy the taste and nice smell of the lemon.

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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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Cockle Spicy and Sour Salad in Thai, Yum Hoi Crank

Cockle Spicy and Sour Salad
ยำหอยแครง
Yum Hoi Crank

Prepare:

1 cup cockle (cook and take just the meat)
1/2 cup lemongrass (slice)
1/3 cup mint
4 cloves garlic
5 chili peppers (red and green)
2 tbsp. lemon juice
3 tbsp. fish sauce
2 tbsp. chili paste for Tom Yum
2 tbsp. sliced red onion
1/2 sliced sour mango
3 fried dried chili peppers

Cooking Instructions:

1. Ground garlic and chili peppers altogether.

2. In a big bowl, mix cockle, lemongrass, mango, garlic, peppers, lemon juice, fish sauce, and chili paste for Tom Yum. Add sliced red onion and sliced sour mango then mix well.

3. Chili paste for Tom Yum will make it a little bit sweet and sour from mango to go very well with the salad so when you add lemon juice, add some small amount and taste until it is right.

4. Dress the salad with fried dried chili peppers and mint. You may add roasted peanut if you like.

I and my friends from university went to the Isaan restaurant by victory monument in Bangkok. We had Yum Hoi Crank (Cockle Spicy and Sour Salad) which is a Bangkok style salad because they add chili paste for Tom Yum in it. It had a sweet taste more than spicy and sour taste. Well, I can say it was not spicy at all.

Maybe, we’re from Isaan region so we can taste the difference. I loved that they add a lot of fresh lemongrass and I enjoyed eating the whole thing.

I still ate it when everybody stopped…just want to finish the last piece…. haha :p Anyway, I got the lemongrass piece stuck in my throat. Make sure you slice it thinly and take only the young part.

Joy \(^v^)/

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กุ้งผัดตะไคร้ Goong Pad Takrai (Shrimps and Lemongrass Stir-Fry)

Prepare:

12 big shrimps (peeled, cut, de-veined)

1 tbsp. minced garlic

1 tbsp. red chili peppers (slice diagonally)

2 tbsp. minced lemongrass

1 tbsp. fish sauce

1 tbsp. wheat flour

1 tbsp. soy sauce

1 tbsp. oyster sauce

1 tbsp. olive oil

Cooking Instructions:

1. Clean the shrimps very well. Mix it with wheat flour and deep fried in vegetable oil.

2. Remove shrimps from the pan and put them on paper towels.

3. In a different pan, add olive oil and use medium heat. Throw garlic, red chili peppers and minced lemongrass. Stir until it smells aromatic. Then add shrimps, fish sauce, soy sauce and

oyster sauce.

4. Serve with jasmine rice.

I applied this recipe, from a famous menu from my Faculty at Ubon Ratchathani University, called Kamoi Dtub(Pork’s liver and lemongrass stir-fry). All of us love this menu. It made from pork liver, dried red chili peppers, red onion and sweet basil. If any of you are in Ubon, the Liberal Arts’s kitchen is right by ILC building which is opposite to the only pink building there. Everybody there is very sweet. For any of you who don’t like liver, you can add shimps as in the recipe above.

Joy \(^o^)/

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ปลาราดซอสตะไคร ้Pla Raad Sauce Takrai

(Baked Whole Fish Dressed with Lemongrass Sauce)

ปลาราดซอสตะไคร้
Pla Raad Sauce Dtakrai
(Baked Whole Fish Dressed with Lemongrass Sauce)

Prepare:

1 whole fish (meduim size of any kind)
1/2 cup sliced lemongrass
20 red chili peppers (more or less as you prefer)
5 Thai white peppers
3 coriander roots (sliced)
5 cloves garlic
1/2 tsp. salt
2 tsp. fish sauce
1 tbsp. oyster sauce
2 tsp. lemon juice
1/4 cup stock
1 tbsp. olive oil

Cooking Instructions:

1. Clean the fish. Wipe the fish with paper towels.

2. Ground coriander roots, 2 cloves garlic, Thai white pepper, and salt altogether.

3. Spread it all over the fish. Leave the fish in refrigerator for 15 minutes.

4. Bake the fish at 350F for about 15 minutes.

5. Ground red chili peppers, lemongrass and 3 cloves garlic together.

6. Heat the pan and put olive oil. When the pan is hot, add paste from number 5 then stir-fry until it smells aromatic.

7. Add stock, fish sauce, oyster sauce. Mix well.

8. Now, dress the sauce over the baked fish. Serve with jasmine rice.

After you clean the fish very well, why is the fishy smell still there? I suggest that you should spread lemon juice all over the fish.Then, the fishy smell will go away.

Anyway, don’t put too much.

Many Thai food recipes use a lot of lemongrass because of its aromatic citrus flavor and health benefits. Especially Thai food: fish recipes, grill, bake or boil, lemongrass will help with fishy smells. It also helps cut down cholesterol and uric acid in the body which is better for your health. More than that, lemongrass has antibacterial and antifungal properties!

Thai food recipes have all kinds of herb ingredients in them. I will tell you more next time!

Joy!

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