Khanom Jeen Nam Ya Pa

ขนมจีนน้ำยาป่า

Prepare:

5 pieces thin sliced galangal (2mm)

10 Kaffir lime leaves

2 lemongrass (cut into 7cm long and crush them roughly)

1 handful of small red (purple) onions

8 cloves garlic

10-15 dried red chili peppers (this amount could burn your lips)

1 cup sliced scallion (1inch long)

fermented fish sauce (pla rah) – I think you can find the juice that is ready to use?

2 tbsp. fish sauce

7 crushed galingale

2 cups fish meat (cooked and crushed) don’t forget to pick out the bones it could be any kind of fish, but I think Tilapia is the best.

white rice noodle (Khanom Jeen) as much as you want to eat.

fish balls (2 cups)

1 tsp. sugar

1 handful sweet basil

dill (cut 1.5 inch long) as much as you like

Side vegetables:

pickled Chinese cabbage

normal cabbage

cucumber

long beans

bean sprouts

dill (cut 1.5 inch long) as much as you like

Instructions:

1. Mash red onion, garlic, 2 pieces galangal, 5 dried chili pepper altogether.

2. In boiling water, add 3 pieces galangal, stuff we have from number 1, Kaffir lime leaves, crushed galingale and the rest of dried red chili peppers. Wait until it is boiling again.

3. Now, add fermented fish sauce, fish sauce, sugar, fish balls, sweet basil, scallion and dill. Wait until it is boiling again then turn off the fire.

The trick is to start with adding small amount of fermented fish sauce. Add more if the test is not right yet. Keep adding little by little until you get the right test. I dare not putting the amount as I didn’t say how much water you should boil in the pot. I usually add half of the pot.

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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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ข้าวต้มทรงเครื่อง Khao Tom Song Kruang (Boiled Plain Rice Recipe 2)

Prepare: 

1 cup uncooked jasmine rice
(leftover jasmine rice from last night will be fine)
4 cups stock
1/2 cup minced pork, chicken, fish or shrimps as you like
1/2 cup shitake mushroom
1/2 cup seaweed
2 tbsp. soy sauce
1 tbsp. fish sauce
1 tbsp. white pepper powder
3 tbsp. pickled radish
3 tbsp. fry garlic in vegetable oil
1 handful sliced Chinese celery
1/2 cup sliced coriander and scallion
1 tbsp. grounded garlic and coriander root
1 tsp. salt 

 

Cooking Instructions:

1. Heat the pot and add 4 cups stock. Add uncooked jasmine rice and use medium fire. Turn down the fire to low, when it’s boiling.

2. While we are waiting for the rice to be done, mix pork in a bowl with white pepper powder, soy sauce, seaweed, grounded garlic and coriander root.

3. Take a peak at boiling rice. If the water gets to low, add more stock. Keep stirring.

4. Now, make the pork a ball shape and drop them into boiling pot. Add shitake mushroom.

5. Boil it for another 10 minutes. Turn off the fire. Throw Chinese celery into the pot and mix well. The heat that is left will cook it.

6. Serve it in a bowl. Add sliced coriander and scallion, pickled radish, and fried garlic in vegetable oil on top. Don’t forget to sprinkle white pepper powder at last.

 

This is home recipe, hospital recipe (for sick people). Using uncooked jasmine rice is better than boil the rice that was already cooked from rice cooker. We say juice from uncooked rice and vitamin will stay there. The scent and taste are also different.

See two more recipes about boiled plain rice on my next posts. My next two posts will be a quick and cheat recipe from a restaurant.

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แกงป่าไก่บ้าน Gang Pa Gai Baan (Spicy Chicken Soup with Herbs)

แกงป่าไก่บ้าน
Gang Pa Gai Baan
(Spicy Chicken Soup with Herbs)

Prepare:

500 g. Chicken meat stick with its bone (They call it domestic flows)
1/2 cup cut pumpkin
1/2 cup sliced galingale (long shape)
1/4 cup basil or sweet basil
2 groups young pepper corn
1 tbsp. sliced sweet pepper
1/4 cup Solanum torvum or Turkeyberry (Look on google if you don’t know it)
5 pieces kaffir lime leaves
1/2 cup cut wing bean
1/2 cup cut eggplant
3 tbsp. fish sauce
1 tsp. sugar

 

Paste: 

15 whole guinea-peppers (or any kind you can find)
1/2 tsp. salt
1 tbsp. sliced lemongrass
1 tsp. minced galangal
1 tbsp. roughly cut galingale
3 tbsp. cut red onion
1 tsp. basil flower
1 tsp. shrimp paste
Ground all of paste in gradients together

 

 

Cooking Instructions:

1. Add 3 cups of water or stock in the pot and turn on the fire. Use medium heat to boil it. Add paste and then wait until it is boiling.

2. Add chicken. I looked up on my dictionary it’s call this type of chicken domestic flows. The chicken meat is quite rough and more difficult to chew.

If you can’t find this type please don’t worry. Just add whatever you have, beef or pork will be fine.

3. Cook the meat for 10 minutes.

4. Add pumpkin and cook for 10 more minutes.

5. Now, add wing bean, eggplant, fish sauce, sugar, pepper corn, galingale, sweet pepper, and basil.

6. Keep adding fish sauce until it tastes perfect. I can’t tell you the right amount because you may like it more or less salty.

7. Serve with hot jasmine rice or rice noodle.

  

I sneaked into Aunt Aun Kitchen and restaurant near my workplace again for lunch. This time I have no shame at all asking them what is that, what is this

What is that, what is this until I know what I want to know !!  

See how I risked my life?

And I got this recipe! Haha แกงป่าไก่บ้าน. I would love to show you the picture but I don’t have camera with me anymore. Sorry.. photo from my phone is horrible and I don’t want to show it.

Anyway, this is my first time eating this food and I like it. It’s so spicy!

You can smell galingale from the soup. Hmm I still have half of the soup waiting for me to come back and finish it.

  

Thank you for visiting my blog!

\(^v^)/….. Joy, Enjoy Cooking!

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แกงไตปลา Gang Tai Pla (Southern Style Fish Soup with Fermented Fish’s Stomach)

แกงไตปลา
Gang Tai Pla
(Southern Style Soup with Fermented Fish’s Stomach)

 

Prepare:

1 cup Fermented Fish’s Stomach
1 cup grilled fish (tuna or saba)
1/2 cup potato slice to a dice size
1 cup bamboo
3 pieces kaffir lime leaves
1 tbsp. Shrimp paste

 

Prepare Paste:

1 handful dried chili pepper
2 tbsp. sliced cumin
2 tbsp. sliced galingale
1 tbsp. minced lemon grass
2 cloves garlic
1 tbsp. kaffir lime skin
1 tbsp. black pepper
2 red onions
Eggplant, long bean, wing bean (as much as you like)

 

 

Cooking Instructions:

1. Ground the paste ingredients altogether. If you don’t want to get strong muscle, blender is your choice. Not that I don’t want to have a strong arm by using a stone mortar and pestle, I’m too lazy. Anything related to exercise, I would say NO. 

2. When you have it already blended, remove to a bowl and take 1 big tablespoon for our cooking. Keep the rest in the fridge to cook next time. 

3. With that 1 big tablespoon, mix it with shrimp paste. Add little bit of water to make it mix well.

4. Boil Fermented Fish’s Stomach on medium heat, add 1 cup of water. Leave it is boiling for 10 minutes and then put the pot away from the stove. 

5. Pour cooked Fermented Fish’s Stomach into the filter, keep the juice and throw away the bad part.

6. Now, boil the juice we have on medium fire again. Add the paste from step 3.

7. Add potato, bamboo, Eggplant cook for 10 minutes then add long bean and wing bean.

8. Next, add grilled fish and quick stir. If the water gets too dry, you can add more but don’t make it too much. Then turn off the fire. Throw kaffir lime leaves on top when you serve the food. 

You can have this salty southern style soup with noodle or hot jasmine rice!

It is my favorite southern recipe!

 

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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?

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Pork Ribs in Isaan Style Soup in Thai, Gang Si Krong Moo Phak Boong

Pork Ribs in Isaan Style Soup
Gang Si Krong Moo Phak Boong

แกงซี่โครงหมูผักบุ้ง

Prepare:

300 g. soft pork ribs
2 cup cut morning glory (Phak Boong)
1/4 cup fermented fish juice (Pla Rah)
2 tbsp. vegetable oil
5 cup stock from pork bone
3 tbsp. fish sauce
2 tsp. salt
6 tbsp. concentrated tamarind juice
1/2 tbsp. palm sugar
2 kaffir lime leave

Prepare the paste:

1 tbsp. minced galingale
4 tbsp. finely cut lemongrass
3 kaffir lime leaves
4 tbsp. minced garlic
1 tbsp. minced turmeric

Cooking Instructions:

1. Ground galingale, lemongrass, garlic and turmeric together and rest them in a cup.

2. Boil fermented fish juice (Pla Rah) in a pot. When Pla Rah is boiling, turn off the fire and pour it on the filter to take just the juice part.

3. Next, heat the pan on medium fire. Add vegetable oil and fry the paste that we prepared from step 1. When the paste has aromatic smell, add stock from pork.

4. After that, add pork ribs. Lower the heat and cook for 15 minutes. Add morning glory, fish sauce, salt, tamarind juice, palm sugar and Pla Rah. Mix well.

5. Make the taste sour and salty. When it is boiling again, throw kaffir lime leaves and turn of the fire.

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Tom Yum Pork, Isaan Style, Tom Sab Moo

Tom Yum Pork, Isaan Style

Tom Sab!! Moo

ต้มแซบหมู

Prepare:

1 cup pork, Choose soft bone and the rib about 600gram2 tbsp. sliced young galingale
1 group lemongrass (sliced 1 inch)
3 tbsp. cut red onion
5 kaffir lime leaves
5 crushed coriander roots
2 pickled garlic (sweet)
3 crystal sugar
7 tbsp. fish sauce
2 tsp. salt
3 tbsp. minced chicken breast
6 tbsp. lemon juice
3 tbsp. dried chili powder
3 tbsp. roasted and finely crushed uncooked rice
1/4 cup sliced scallion
1/4 cup sliced parsley
1/4 cup sweet basil

Cooking Instructions:

1. Clean the pork very well. Cut it to the bite size.

2. Add water to 1/2 of the pot. Boil the pork on medium heat until it’s boiling. After that use low heat and cook the pork for 1 hour or until the pork rib get soft.

3. While you are cooking the pork, in a different stove, use low fire to heat the pan. When the pan is hot, throw galingale, lemongrass, red onion, kaffir lime leaves and coriander root and roast.

4. Remove them from the pan when it has aromatic smell and crush them altogether.

How to make roasted and finely crushed uncooked rice is also the same. We just throw handful of uncooked rice into the hot pan and keep stirring. Wait until it gets yellow then remove and crush it with mortar.

5. Now get back to the boiling pot. Add the roasted and crushed galingale, lemongrass, red onion, kaffir lime leaves and coriander root and mix well.

6. Add pickle garlic (sweet), crystal sugar, salt, fish sauce and mix it very well.

7. Then, take 1/2 cup stock from boiling pot. Mix minced chicken into that stock and pour it back to the pot. Turn off the fire.

8. Add dried chili powder, roasted and crushed uncooked rice, scallion, coriander and sweet basil.

When you are ready to serve, add lemon juice in to the bowl. This way the heat will not destroy the taste and nice smell of the lemon.

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