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!
Som Tam (Som Tum): Spicy Papaya Salad
Here is another post we did at one of our other sites (ThaiPulse.com). It’s Vern’s explanation of Som Tam!
If you want to see Joy’s Som Tam recipe in another language click link:
ยำเห็ดเข็มทองกุ้งสด Yum Hed Khem Thong Goong Sod (Needle Mushroom and Shrimp Dressed with Spicy Sour Salad)
ยำเห็ดเข็มทองกุ้งสด Yum Hed Khem Thong Goong Sod (Needle Mushroom and Shrimp Dressed with Spicy Sour Salad)
Prepare:
500g. Cooked Needle Mushroom
2 tbsp. minced chili peppers
2 tbsp. lemon juice
2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. sliced pickled garlic
1 handful cut Chinese celery
1/4 cup sliced spring onion (thin and circle shape)
1/4 cup sliced tomatoes
500g. shrimps
3 tbsp. drinking water
Cooking Instructions:
1. Clean, peal and de-veined the shrimps and soft boiled in boiling water.
2. In a bowl, add sugar, fish sauce, chili peppers, lemon juice, pickled garlic, water and mix well. Taste it the way you like. You may add more sugar if you like it sweet. However, it’s better to have sour and spicy flavor to lead.
3. When you get the taste you like, add tomatoes, onion, and celery. Mix well. Add more drinking water if you want it juicy.
Here is the trick, keep adding little by little until you get the right taste. After 3-4 recipes of spicy and sour salad, you can do it with out having to measure the amount. 
4. Mix mushroom and shrimps on a plate and dress the salad on top. Or you can just throw them into a salad bowl, mix well and then serve.
I suggest the second way because it will make all the taste to take place in every bite to eat. 
Anyway, do you know what is it when I call that mushroom “Needle Mushroom”? It looks like needle to me and I translated it from Thai words. Don’t know what it’s called in English.. 
I’d better not embarrass myself calling it in a wrong way like in my cooking video. (If you have seen that one)
:’(
Thai Food Recipe: ยำหอยดอง Yum Hoi Dong (Preserved Sea Mussel Salad)
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!
-
Custom Search -
-
