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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ปลาราดพริก Bpla Raad Prik (Deep fried fish with 3 flavors sauce)

ปลาราดพริก
Bpla Raad Prik
(Deep fried fish with 3 flavors sauce)

Prepare:

1 tilapia (or any kind of fish you like)
4 tbsp. sliced red onion
2 tbsp. roughly cut garlic
3 tbsp. cut chili pepper (more or less as you like)
4 big size chili peppers
(remove the seeds and ground finely, this pepper will help with color)
3 coriander roots
2 tbsp. palm sugar
3 tbsp. fish sauce
4 tbsp. concentrated tamarind juice
1 tbsp. tapioca flour
2 cups vegetable oil

 

Cooking Instructions:

1. Scrape the scales off, cut the stomach and remove the inside part, make stripe the whole fish and clean again. Wipe the fish with kitchen towels.

2. Heat the pan, use high volume. Add vegetable oil. Wait until the oil is very hot and then lower it to medium. Deep fried whole fish in vegetable oil until it is crunchy.

3. Remove from the pan when it’s cooked.

4. Next, in a small bowl we will make the sweet and sour sauce. Mix concentrated tamarind juice, palm sugar, fish sauce all together. Taste the sauce and make it 3 flavors (sour, sweet, salty). Mix tapioca flour with 1 tbsp. water then add into the sauce.

5. Boil the sauce on low heat until it get thick. Remove from the stove.

6. After that, in a small pan, add 2 tbsp. vegetable oil. When it’s hot add onion, chili peppers and coriander roots. Stir-fry for 30 seconds.

7. Then, add the sauce from step 4 and mix well. Turn off the fire.

8. Place lettuce on a big plate. When the fried fish cool off, put it on the lettuce. Arrange sliced tomatoes and cucumbers on a side and dress 3 flavors sauce on top of the fish. Serve with jasmine rice.

 

This recipe is very easy. I got one fresh Tilapia from Tesco Lotus and have them fried it for me (free) :p  It was only 16 Baht!!! I’m so excited to get it that cheap. Haha Anyway one fish was enough for me because my husband doesn’t like anything fried.

In Thailand, we fry the fish so crunchy that we will be able to eat the bone and head. I don’t eat the head but some people do.

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เสือร้องไห้ Sueh-ah Rong Hai (Weeping Tiger)

เสือร้องไห้
Sueh-ah Rong Hai
(Weeping Tiger)

Prepare:
1 kg. beef (chest part with some fat stick to it)
3 tbsp. oyster sauce
3 tbsp. light soy sauce
1 tbsp. brandy
Tomatoes
Cucumber
Lettuce
Coriander leaves

Sour Sauce:
2 tbsp. lemon juice
1 tsp. chili power (as much as you like)
3 tbsp. fish sauce
1/2 tbsp. palm sugar
2 tbsp. Roasted uncooked rice

Cooking Instructions:

1. Slice the beef thick. Mix them with oyster sauce, light soy sauce and brandy in a big bowl.
Wrap the bowl and leave it in refrigerator for 1 hour.

2. Grill in low heat for about 8 minutes. Make it medium cooked.

3. Cut it to a bite size. Serve with tomatoes, cucumber and lettuce. Dress the top with coriander leaves.

4. Make sour sauce with sour sauce ingredients. Roasted uncooked rice will make it smell so nice!

 

Why our Tiger is crying???    - – - (>_<)- – - -

One upon a time, our Tiger is the king of the forest (sort of).
He loves to hunt for a cow. 

Once he caught one cow, he would jump to the chest part first as it was the most testy piece of all.
“It was sweet and so soft”, the tiger said.

When it’s time for the human go hunting in the forest, crazy human love the chest part too!!
So, whenever Tiger saw the dead cow with its chest part already taken or when he was thinking
about human is eating the cow chest, he cried so hard as it was also his favorite.

Poor Tiger…..

Hehe (^v^)

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Northern Thailand Pork Sauce in Thai, Nam Prik Ong น้ำพริกอ่อง

Nam Prik Ong

น้ำพริกอ่อง

Prepare:

1/4 cup minced pork (cooked)
5 dried chili peppers (soaked in water)
1 tbsp. sliced lemongrass
3 tbsp. sliced red onion
5 cloves garlic
3 tbsp. fermented soybean (wash with water until it has no salty taste)
1 cup small tomatoes
2 tbsp. minced garlic
1 group coriander
2 tsp. salt
2 tsp. water
2 tbsp. vegetable oil

Prepare side vegetable, for example, cucumber, long bean, wing bean, cabbage, soft boiled vegetable, eggplants,

Cooking Instructions:

1. Finely ground peppers, lemongrass, and salt. Add red onion, garlic and ถั่วเน่า then ground them very well.

2. After that, add tomatoes and cooked pork. Mix well. Remove it into a small bowl.

3. Now, add vegetable oil into the pan. Remember to used low heat. Wait until the pan is hot then add minced garlic.

4. Fry the garlic until it has aromatic smell. Add northern pork paste from number 2 into the pan and stir fry.

5. When the northern pork paste is quite dry, turn off the fire and remove it from the pan.

6. Serve with fresh vegetables as many as you like, or soft boiled vegetable will also taste very good. This pork paste will have spicy, sour and sweet from tomatoes. There’s no sugar added.

My friend at work came all the way from Chiang Rai all the way to work here in the south for almost 10 years. She is the main chef for Thai and Italian dishes at the hotel, where I work.

It was my first time for this sauce after I have heard of the name for many many years and couldn’t find anywhere to get it.
Now I can’t believe I had a chance to take this good food at the hotel.

As everyday, the staff can order whatever we want eat. This time we ran out off the ideas and there were too much fighting on choices. She ignored all the demands from us and made this recipe as a surprise!

However, before I got to eat my lunch, it was already 2pm… well, it was worth it!
Seem like it was better that she just cook it, rather than waiting for us to come up with the name of food we want.

(-_-”)

Joy….

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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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Fresh Shrimps in Fish Sauce in Thai, Goong Shair Nam Pla

Fresh Shrimps in Fish Sauce
กุ้งแช่น้ำปลา
Goong Shair Nam-Pla

Prepare:

1 pound big shrimp
15 red and green chili peppers (finely minced)
1 tbsp. minced garlic
10 cloves garlic
1 tsp. sugar
1 tsp. minced coriander root
2 tbsp. fish sauce
1 and 1/2 tbsp. lemon juice
2 tbsp. mint
1 Momordica

Cooking Instructions:

1. Peel the shrimps but leave the shell by its tail part. Throw away the head and de-veined. Clean it very well.

The shrimps have to be real fresh.

2. Arrange them on a plate.

3. Next, mix chili pepper with minced coriander root and minced garlic. Add fish sauce, sugar and lemon juice. You can add more or less, as the way you like.

4. Place 10 cloves garlic by the shrimps.

5. Now, Cut momordica in half and throw away the inside part. Clean it very well, cut in to thin pieces and soft boil it in boiling water.

6. Put momordica around the shrimps.

7. Pour the sauce we made from step 3 over the shrimps and dress it with mint.

Eating the shrimps fresh and uncooked like that is Thai Isaan Style.

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Steamed Sea Crab with Garlic Sauce in Thai, Boo Nueng Gratiam

Steamed Sea Crab with Garlic sauce

Boo Nueng Gratiam

ปูนึ่งกระเทียม

Prepare:

1 big sea crab (1 pound)
1/2 tsp. sugar
1/2 tsp. pepper
1 tbsp. oyster sauce
1 tbsp. light soy sauce
1/2 tbsp. sesame oil
5 cloves garlic (sliced)

Cooking Instructions:

1. Crack the shell and clean it very well. Cut the crab in to pieces and arrange them on the plate.

2. Mix oyster sauce with sesame oil, light soy sauce, pepper, sugar and mix well.

3. Spread the sauce all over the sea crab. Put sliced garlic on a side.

4. Steam in boiling water for 8 minutes and turn off the fire.

We spent time yesterday chasing the fiddler crabs at the beach. It was so much fun looking at how fast all of them can go, like they were blown off by the wind. We tried to trick them by going to different directions. The crabs got nervous since they didn’t know which way is going to be safe…haha

Finally, one of them got his way into the water and buried himself under the sand. Luckily, my husband knew the crab’s plan, so we waited until it stopped under the sand and my husband picked him up.

I had a lot of fun on that day. No! No! No! I didn’t plan to eat that crab. We let him go after taking a photo and touching him a couple times. I don’t think he has any meat though.

Anyway, it wouldn’t be a problem because I can eat the whole thing when I am hungry! Hahaha :p

In Isaan provinces (northeastern of Thailand), there are not enough crabs (horse crabs, field crabs) for all of us anymore. One time on channel 9 (www.mcot.net), the program is called Gob Nok Gala, tracked the way where were the rest of them from, so that the whole country has enough crabs to eat.

They found out that the crabs came all the way from Myanmar to central Thailand before all of them were spread out to feed Isaan people like me all over the country. Sorry I can’t remember the exact number of how many salted crabs we imported. I guess it was about 400,000.

We really need that for Somtam, Thai most wanted food.

Whatsoever, cooking “ปูนึ่งกระเทียม Bpoo Nueng Gratiam (Steamed Sea Crab with Garlic)”, we use big sea crabs only. It has enough meat and I think all of you can find it in your country.

Joy \(^v^)/

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