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!

Share on Facebook

Deep Fried Bass with Sweet Sauce in Thai, Pla Grapong Tod Nam Pla

Deep Fried Bass with Sweet Sauce
Pla Grapong Tod Nam Pla

ปลากะพงทอดน้ำปลา

Prepare:

1 bass
200 ml. fish sauce
1 sour mango (sliced)
1 tbsp. palm sugar
1 tsp. coriander leave
1 tsp. minced red chili pepper

Cooking Instructions:

1. Clean the bass very well and dip it in a bowl of fish sauce.

2. After that deep fry the fish on medium heat until it turn yellow and crunchy.

3. Mix 2 tbsp. fish sauce with palm sugar. Add chili pepper and sliced mango.

4. Add the coriander leave in the sauce. Serve with deep fried bass.

I saw this recipe on TV this morning. It took just a few minutes, then finished, very easy. I love the sauce too, especially the sour mango in it.

Yummy!

Share on Facebook

Thai Food Recipe: ข้าวเหนียวมะม่วง Kao Niao Mamuang

(Steamed Sticky Rice with Ripe Mangoes)

ข้าวเหนียวมะม่วง
Kao Niao Mamuang
(Coconut Milk on Steamed Sticky Rice with Ripe Mangoes)

Prepare:

8 oz. uncooked sticky rice
1/2 coconut cream
6 tbsp. sugar
1/2 tsp. salt
2 fragrant screw pine leaves
1 tbsp. crunchy soybean

Cooking Instruction:

1. Put salt and sugar in coconut cream and mix it together.
Boil the coconut for 3-5 minutes on the low heat. Stir it often. At the last 1 minute put fragrant screw pine leaves.

2. Pour coconut mixed in a bowl.

3. Now, wash the uncooked sticky rice and drain 2 times. Steep the rice in water at least 3 hours.

4. Then steam for 20 minutes.

5. After the rice is done, immediately put the rice in coconut bowl. It’s important to do this when the sticky rice is still hot.

6. Put a cover over the bowl. Wait 10 minutes. Then, stir it again, this time turn the bottom part to the top.

7. Serve with rips mangoes and top with cooked crunchy soybean. Then dress with thick coconut milk.

This coconut milk sticky rice can stay outside for 20-22 hours. Longer than that, you should keep it in the refrigerator. I was supposed to put coconut milk on the top but I forgot it. Before I realized it, Kao Niao Mamuang was gone into my husband’s stomach!

Maybe when I make it next time, I will not forget.

Share on Facebook