FREE Thai Food E-Books! No purchase required…
Sawasdee Ka!
I just finished writing a new page here at the blog… in the upper left hand side you can see it - “FREE Thai Food E-Books!”.
We decided to just give away both of our e-books for free since we’ll be able to have more people see them and enjoy them!
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.
If you want to get both e-books here are the links below…
Joy’s Thai Food Recipe E-book, 99 pages, fully illustrated, fully FREE!
Joy’s Top 20 Thai Desserts E-book, 38 pages, fully illustrated, also - fully FREE!
Thick Noodles in Brown Pork Soup in Thai, Gwat Jap Nam Khon
Thick Noodles in Brown Pork Soup in Thai, Gwat Jap Nam Khon
Thick noodle in brown soup
Gwat Jap Nam Khon
ก๋วยจั๊บน้ำข้น
Prepare:
150 g. pork
500 g. pig ribs
300g. pig heart
150g. pig liver
300g. pig intestine
150g. lung
1/2 cup brown sugar
1 piece cinnamon
2 tbsp. instant Palo powder
3 tbsp. crushed garlic
1 tbsp. lightly crushed black pepper
9 crushed coriander roots
6 tbsp. light soy sauce
1/2 tbsp. black and sweet soy sauce
1 tsp. salt
3 boiled eggs
1 bar of chicken blood
1/2 cup sliced tofu
500 g. thick noodle
1/2 cup minced and fried garlic
1 cup sliced scallion and coriander
3 Chinese aniseeds
1 tbsp. corn flour
Cooking Instructions:
1. Clean the pork and pig’s parts very well and leave it drain in the basket.
2. Prepare the brown soup by add the sugar into the pot. Boil on low heat until the sugar get brown and starts to get a little bit burnt with bubbles.
3. After that, add water to half of the pot and wait until it’s boiling.
4. Add pork and pig’s part, Chinese aniseeds, cinnamon, instant Palo powder, black pepper, garlic and coriander root.
5. Wait until it is boiling again, don’t stir.
6. Now lower the heat, add light soy sauce, black and sweet soy sauce, salt.
7. Notice the bubbles on the surface, scoop and throw it away.
8. Boil with low heat for 1 hour. Remember not to stir in the pot. After that, remove the pig’s part and pork out. Then, cut it into a bite size.
9. Add boiled eggs (peeled first) into the soup, bar of chicken blood (cut into pieces first).
10. Add 2 cup of the soup into a different pot. Wait until it’s hot and throw the noodle in. Mix corn flour with cold water and add into the pot.
11. When the soup get thick, remove it from the stove. Pour it in a bowl and add pork, pig’s parts, fried garlic, sliced scallion and coriander. Cut boiled eggs into four pieces and drop it on top of the soup.
12. If you like clear soup, don’t add corn flour.
Today, I picked what I want to eat I wrote about it. Too bad I didn’t have chance to cook any food yet, or I will run to the kitchen and cook it right now. To everyone who is away from home (Thailand), I bet you miss this food.
The best Gwit Jab is in Ubon Ratchathani I assure you!! If you haven’t tried the one in Ubon Ratchathani, don’t give the first place to anywhere yet!!
Note from Vern: The pig parts (heart, liver, intestine, lungs) are optional of course…
(^v^)/ ok?
Thai Food Recipe: Noodles with Sweet Curry (Mi Gati)
หมี่กะทิ Mi Gati
(Noodle and Sweet Curry)
Prepare:
1/2 cup noodle
1/2 cup minced pork
1/3 cup minced tofu
2 cup thick coconut milk
1/2 cup fresh bean sprouts
1 egg
1 tbsp. vegetable oil
3 tbsp. finely cut red onion
1/4 cup fermented soybean
2 tbsp. concentrated tamarind juice
2 tbsp. sugar
2 group coriander
2 tbsp. red chili powder
2 sliced chili pepper
4 pieces lemon
3 of edible inflorescence of a banana plant (sliced)
1 group garlic-like vegetable (cut 1 inch)
Cooking Instructions:
1. Cook the noodle in boiling water. Make sure the water is boiling before you drop the noodle in.
2. Cook an omelet. Make it as thin as possible. Roll and slice it into small pieces.
3. Add coconut milk in the pan. Use medium heat and wait until it is boiling.
4. Add minced pork, tofu, fermented soybean, sugar and tamarind juice, then mix everything well. Cook for 10 minutes.
5. Add sliced omelet and chili powder.
6. When you serve, pour the soup over the cooked noodle. Place garlic-like vegetable, edible inflorescence of a banana plant, bean sprouts, coriander and lemon on a side.
Edible inflorescence of a banana, do you know this one? It is banana flowers with purple color. When you cut it, you will see a very small pistil inside. Peel off the purple petals and clean it very well. When you cut it, the edge will get black. So, to keep it white you should slice it and throw in a bowl of water mix with 1 tbsp. lemon juice.
I don’t know if you have banana tree in your garden or not. We have one back at home and my grandma’s house. Thai people use every parts of the banana tree. We eat the banana, its flowers, spindle of its tree, use leaves to wrap the food and toys. Most people who live in rural area have it planted at there back yard. When we cut down 1 banana tree, we make profit from all parts. Also, people who practiced Thai boxing in the past time, they kicked and punched the whole banana tree down. It worked as a sand bag.
I did kick it one time and I hurt my shin so bad.
Joy \(^v^)/
Thai Food Recipe: Popia (Fried Spring Rolls)
ปอเปี๊ยะทอด Popia (Fried Spring Rolls)
Prepare:
1 cup minced pork
1/2 cup minced onion
2 tsp. corn flour
2 tbsp. soy sauce
1/2 tsp. sugar
2 cup vegetable oil
1/2 cup mung bean noodle
1 tbsp. pepper
1/2 cup cooked bean sprouts
28 rice papers to wrap the stuffing
Sauce:
1/2 cup sweet chicken sauce
1 tbsp. minced chili pepper
1 tbsp. vinegar
2 tbsp. roasted peanut (crushed)
1 tbsp. minced garlic
1/2 tbsp. fish sauce
2 tbsp. hot water
Cooking Instructions:
1. Heat the pan and put 2 tbsp. vegetable oil. Wait until it’s hot.
2. Add minced onion and cook for 3 minutes. Then, add minced pork.
3. Add some amount of water if it gets too dry. Cook the pork for 8 minutes.
4. Add soy sauce, pepper, sugar, mung bean noodle and bean sprouts. Mix well.
5. Turn off the fire.
6. Drop one piece of rice paper into a bowl of water and remove quickly. Leave it dry out.
You can rest it on the sieve or basket to let the water dry out.
7. When the paper is soft and sticky enough, that it will stick together when you roll, put 3 tbsp. of stuffing from step 4 and roll it.
8. Roll it half way first, fold both sides to close the both end and then keep rolling it until the end of the paper. Continue doing it until you finish 28 papers.
9. Deep fry the spring rolls until it turns gold.
10. Mix all the sauce ingredients together and taste it the way you like, sweet and sour will be great.
11. Serve with lettuce, coriander, sweet basil, and mint.
I know spring roll is one of your favorites. It’s my favorite too and I’m going to have spring rolls for lunch tomorrow. It’s very easy to make but you may need to be patient. Make sure you don’t soak the rice paper too long because it will be not be flexible and get rip easily when you try to wrap it. When you leave it dry out, try to pull it apart gently. If the paper does not rip, then it is ready to wrap.
If you don’t like it fried, you may consider this.
Cut pork and cook in boiling water. Crush the pork until the meat gets soft. Mix it with cooked bean sprouts. Prepare ready-to-eat noodle. Now, arrange them on the soft and flexible rice paper. Add cooked shrimps, if you like. Add mint, sweet basil, coriander and lettuce. Roll it the same way as above. Cut the roll in to the right bite. 
Serve with the same sauce as above. This one is known as Vietnamese rolls. We have it in Ubon Ratchathani, Mukdaharn, as I know.
I got the rice paper from Tesco and Big C shopping mall. It has round shape in green package which you can see through.
Have fun!!!
Joy… \(^v^)/
