Pad Kiao Waan Guung

(ผัดเขียวหวานกุ้ง)
Green curry with stir-fried shrimp

Green curry and stir-fry shrimp video >

Prepare:

500g Shrimps
300g Straw mushroom
3 Big red chili peppers
1  handful Sweet basil
2 tbsp. Sliced kaffir lime leaves
1 tbsp.  Minced garlic
1 tbsp.  Green curry paste
2 tbsp.  Vegetable oil or olive oil
2 tsp. Sugar
2 tbsp. Fish sauce
1/2 cup Coconut milk or condensed milk

Instructions:

1. Add vegetable oil into the pan and use medium heat. Add garlic and green curry paste fry until it smell nice.

2. Add condensed milk or coconut milk. Wait until it is boiling. Keep stirring because the milk will burn easily.

3. Add mushroom and let it cooked for 1 minute. Add sugar and fish sauce. You will want to cook mushroom first before the adding the shrimp because if the shrimps are being cooked for too long the meat will get very hard and doesn’t taste so good.

4. Now add the shrimps. Cook for 30 seconds.

5. Add red chili peppers, sweet basil and kaffir lime leave.

6. Stir 3 times and turn of the fire.

It has been a long time since I did a cooking video. (1 year and a half)  I am very excited to do it again after everything is settled for baby.. and I feel ok now after the c-section. I quit my job and now I am a full time mommy.

I started reading a magazine about raising our baby since I have no idea at all about the basic things I should know. Before Mali was born, I spent time being very excited and get all the information about pregnancy.. but I forgot to look out for the info about after pregnancy….LOL! So, it was a little frustrating during the first month to take care of Mali. To be honest, I didn’t know that baby would be eating something else beside milk after 6 months. Now I really have to think about the baby menu. Hmm…

Anyway, this magazine that I read has a mommy menu section. It looks delicious and very simple to make so I want to see if I could finish it in 5 minutes…. Hehe it went quite well. I cooked food in 5minutes but spent 2 hours preparing it.

This is not that bad. My aunt said that I should clean up at the same time I am preparing the food (that is why it takes me a long time when I cook). When the food is ready, now you don’t have to spend extra time to clean the counter or have everyone wait for you to clean up the kitchen before or after the dinner time.

I think I am mental.. haha because I can’t have a peaceful meal while the kitchen is still dirty.

Enjoy this new recipe and video – ! Joy

Again, video is here:

Green Curry with Stir Fried Shrimp

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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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ผัดเปรี้ยวหวาน Pad Priao Wan

(Sour and Sweet Stir Fry)

ผัดเปรี้ยวหวาน
Pad Priao Wan
(Sour and Sweet Stir-Fry)

Prepare:

5 tomatoes (cut 4 times each one)
10 big shrimps (peeled, de-veined, cleaned and cooked)
1/4 cup cut onion
1/4 cup cut sweet peppers (yellow, green and red)
1/4 cup sliced pineapple
10-12 partridge eggs (boiled and peeled)
1 tbsp. minced garlic
2 tbsp. oyster sauce
3 tbsp. ketchup (or as much as you like)
1 tbsp. fish sauce
1/2 tsp. sugar
1 tsp. Thai pepper powder
1 tbsp. olive oil

Cooking Instructions:

1. Heat the pan and add olive oil.

2. When the pan is hot, add minced garlic and fry until it has aromatic smell.

3. Put sweet peppers, tomatoes, onion and then stir for 2 minutes.

4. After that, add shrimps, pineapple, oyster sauce, fish sauce, sugar, ketchup and thai pepper powder.

5. Add water if the sauce gets too thick.

6. The taste should be sweet, sour and a salty.

7. If you like the partridge eggs, add it in the pan and mix well before you turn off the fire.

8. Serve with jasmine rice.

Pad Priao Wan (Sour and Sweet Stir-Fry) is another colorful Thai food recipe for the children and everyone that loves sweet and sour food. It is also good for any of you who is on diet program. Just skip the shrimps and add less oil in the food. Broccoli and carrot can be added if you love more vegetables. I love to put a lot of fresh tomatoes in my Pad Priao Wan because it helps provide me a nice, fresh, radiant and smooth skin!!

In Thai restaurants you may find this food but they would cook it with crispy fried fish.

Joy^^

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กุ้งผัดชะอม Goong Phad Cha-Om (Stir fry shrimps with Leguminosae)

Prepare:

1 cup Leguminosae

1 cup big shrimps (peeled, de-veined and soft boiled)
2 tbsp. minced garlic
2 tbsp. minced chili peppers
2 tbsp. oyster sauce
1 tsp. sugar
1 tsp. fermented soybean (you may add more if you like, just careful some bands are so salty)
1 tbsp. vegetable oil

 

Cooking Instructions:

1. Heat the pan, add vegetable oil and wait until it’s hot.

2. Add minced garlic and chili peppers. Stir fry until it has aromatic smell or until you sneeze.

3. Add Leguminosae, oyster sauce, fermented soybean, sugar and quick stir.

4. Next, add shrimps. Mix well and then turn off the fire.

5. Serve with jasmine rice.

I love Leguminosae. I don’t know if this is the correct word for this type of vegetable or not. So, I put a link to my previous post where I have its picture. 

I had an omelet with it and found a new recipe on internet so I want to share with everyone.

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ปลาผัดผักกาดดอง Bpla Pad Phuk Gaad Dong (Stir Fry Fish and Pickled Mustard)

ปลาผัดผักกาดดอง
Bpla Pad Phuk Gaad Dong
(Stir Fry Fish and Pickled Mustard)

 

Prepare: 

500g. sliced fish meat from any kind of fish, fatty fish (thick and big pieces)

300g. cut pickled mustard

2 tbsp. crushed black pepper

3 tbsp. sliced sweet pepper (red color)

1 handful scallion (cut 1 inch)

1 cup vegetable oil

1 tbsp. fish sauce

1 tbsp. soy sauce

2 tbsp. oyster sauce

1/2 tsp. salt

1 tbsp. minced garlic

 

Cooking Instructions:

1. Heat the pan and add 1 cup of vegetable oil in it. Wait until it’s hot.

2. While you are waiting for the oil to get hot, mix salt and fish in a big bowl.

3. Now fry the fish in hot vegetable oil for 5-8 minutes. Don’t stir because the fish will break into small pieces. Just flip it over when the other side is done.

4. Remove from the pan when the fish get yellow or brown. Leave the oil drain.

5. Next, in a different pan, add 1 tbsp. vegetable oil. When it’s hot, add minced garlic.

6. Fry the garlic until it has aromatic smell.

7. After that, add pickled mustard, 2 tablespoon full of black pepper, sweet pepper, scallion, fish sauce, soy sauce, oyster sauce. Mix well and add some small amount of water, then add fried fish lastly.

8. Serve with jasmine rice, cucumber and green leave vegetable on a side.

 

I love this food!! I used to offer my husband to try it but he didn’t like to taste anything new.. haha so I enjoyed this food by myself. It’s good when my husband likes different food, or we will fight until the food is gone into someone’s stomach.   This recipe is quite new as I have never seen it anywhere else in Thailand except in the southern provinces.

 

When I first saw it at Aunt Aun Kitchen, my favorite restaurant, I thought maybe this food would be salty but actually it was not. The pickled mustard is sour and hot taste from black pepper is awesome. Fat from fish is also what I want!! Haha 

There are many new creative recipes from Aunt Aun Kitchen that I have never seen before. Promise that I will take a peak (taste it too haha) and will share the recipe here.

Mostly southern people cook pickled mustard with egg and serve it with boiled rice. I never have that with boiled rice back at home in Sisaket. So I think this must be southern style.

Try Thai Food, all Thai Food Recipes you can cook at home.

 

\(^v^)/

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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)

:’(

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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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หอยดอง Hoi Dong (Preserved Sea Mussel)

Prepare:

1/2 Kg. fresh sea mussel
1 cup vinegar
1/2 cup fish sauce
1 big glass jar

Instructions:

1. Clean and throw away the hair part. Wash it again with clean water and leave it drain. You may put them on filter and leave it in the fridge to keep it fresh. Then let water drop into a big bowl. When the water stops running, it’s ready.

2. Put sea mussels in a glass jar container.

3. Next, mix fish sauce and vinegar together. Make the sour taste stronger than salty taste.

4. Pour it in the jar. After that seal it very well and leave in the strong sunshine for 3 days.

5. After 3 days, open the jar. If it has bad smell, please don’t eat that. The good one should not have any bad smell at all.

 

Preserved sea mussel can be added in Som Tum Plarah, omelet, Hoi Tod (Crispy fried sea mussel), or Yum Hoi Dong (Preserved Sea Mussel Salad) which I will tell you how to make tomorrow.

Seeing it in Tesco Lotus (grocery store in Thailand) made me drool enough.. haha. Writing its recipe will be uncontrollable for me. I can’t buy too much food :p..  as I already have Pla Raad Prik to eat for dinner..

  

\(^v^)/

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