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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Here is another post we did at one of our other sites (ThaiPulse.com). It’s Vern’s explanation of Som Tam!

Som Tam: What is it?

If you want to see Joy’s Som Tam recipe in another language click link:

Som Tam in French

Som Tam in German

Som Tam in Spanish

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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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ยำไข่เค็ม Yum Kai Kem (Salted Eggs with Spicy and Sour Salad)

Prepare:

6 salted eggs (cook in boiling water for 7 minutes)
1 handful thin sliced spring onion
1 handful cut Chinese celery
2 tbsp. sliced red chili pepper
2 handful thin sliced lemongrass
2 tbsp. pickled garlic
1 tbsp. juice from pickle garlic
2 tomatoes cut bite size
1 cup sliced cabbage
3 tbsp. fish sauce
1 tbsp. sugar
3 lemons

Cooking Instructions: 

1. Cut the boiled salted eggs in half.

2. In a big bowl, add red chili pepper, fish sauce, sugar, squeeze the juice from 3 lemons, juice from pickle garlic, lemongrass, pickled garlic and 1/4 cup water. Keep adding fish sauce, lemon juice and sugar until you get the real taste of spicy and sour salad. 

Some people ground fresh garlic and red chili pepper first to get the red color, I didn’t.

3. After you get it at the taste you like, place sliced cabbage on the big plate, then salted eggs come after. You may choose Salted Red Yolk from my previous recipe: Salted Red Egg Yolks >>> 

4. Throw together tomatoes, onion and celery. Next, pour sauce from step 2 and serve with boiled plain rice.

Last week, my colleague got went back home in Chaiya, Surat Thani where it is famous for salted eggs. Her family owns a business selling salted eggs in the area by Suam Mohk, meditation center. When she came back to work, we all got 1 small box of salted duck eggs with OTOP logo. (This OTOP logo means “One Tumbon One Product”- good quality).

I promised to her and the girl working at the shop next door that I will cook ยำไข่เค็ม (Yum Kai Kem) for them if we share all ingredients cost. They gave me 10 Baht each so I got 30 Baht total. That’s enough for this recipe as we already had 6 salted eggs from my friends. I finished it with big praise for myself by myself! haha  

I was so sad that day I didn’t have the camera with me and I don’t know when will be the next time until I cook again.

 

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Crispy Mandarin Duck in Isaan Sour and Spicy Salad, Laab Bped Tod Grob

Laab Bped Tod Grob
(Crispy Mandarin Duck in Isaan Sour and Spicy Salad)
ลาบเป็ดทอดกรอบ

Prepare:

1 mandarin duck (1kg.)
5 cup vegetable oil
1/2 cup sliced red onion
1/2 cup sliced lemon grass
1/2 cup kaffir lime leaves
1 tbsp. chili powder
3 tbsp. lemon juice
2 tbsp. fish sauce
3 tbsp. fried or roast peanut
7 dry chili peppers (fried)
1/4 tsp. sugar
4 tbsp. roasted uncooked rice (ground finely)
Any vegetables you like

Cooking Instructions:

1. Clean the duck very well. Cut the meat part that attached to its skin. Boil it in boiling water cut it a bite size and rest them drain in a filter.

2. Heat the pan on medium flame. Fry red onions, lemongrass and kaffir lime leaves, one after each one. When they get crunchy, remove from the pan and leave it drain in the filter.

3. Next, in the same pan, fry the boiled mandarin duck. When it turns gold and crunchy, remove and leave it drain.

4. Now, in a big bowl, add chili powder, lemon juice, fish sauce and mix well. Add fried red onion, lemongrass, kaffir lime leave, peanut, fried dry chili peppers and roasted uncooked rice.

Making it taste more or less sour and spicy are up to you. Balance the taste with sugar. Arrange fried mandarin duck on the plate and dress the spicy and sour salad on top.

Put fresh vegetables on a side, any kind that you like. I would love to have cucumber, long string bean, cabbage, winged bean for sure, and eggplants. Laab Bped Tod Grob is one of my favorite recipes from Sisaket. You can either grill the duck or fry before you mix with Isaan spicy and sour salad.

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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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Wing Bean Spicy and Sour Salad in Thai, Yum Tua Poo

Wing Bean Spicy and Sour Salad

ยำถั่วพู
Yum Tua Poo

Prepare:

1/2 cup minced pork
1/2 cup shrimp (choose the biggest size)
4 cups wing bean (cut)
4 tbsp. lemon juice
4 tbsp. fish sauce
1 tbsp. palm sugar
1 tbsp. cut chili pepper (more or less as you like)
2 tbsp. roasted peanut (crushed)
3 tbsp. red onion (sliced and then fried)
3 tbsp. sliced garlic (fried)
2 tbsp. crushed dried shrimp
1 cup cut old coconut
2 tbsp. chili paste for Tom Yum
1/2 cup thick coconut milk

Cooking Instructions:

1. Cook the pork and shrimps in boiling water. Cut the shrimps into small pieces.

2. Cook the wing bean in boiling water and add only a little bit of salt. Drop the wing bean and quickly remove it into a bowl of cold water.

3. Roast the coconut until it smells nice. Be careful, don’t burn it.

4. In a bowl, mix the sauce. Add lemon juice, fish sauce, palm sugar, chili pepper, chili paste for Tom Yum and coconut milk.

5. Mix pork, shrimps, dried shrimp, wing bean, roasted peanut, fried onion and fried garlic, and roasted coconut altogether.

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Potash Preserved Eggs with Spicy and Sour Salad, Yum Kai Jeauw Maa

Potash Preserved Eggs with Spicy and Sour Salad

ยำไข่เยี่ยวม้า
Yum Kai Jeauw Maa

Prepare:

2 eggs that were preserved in potash or ammonia (Kai Jeauw Maa)
1 cup crumb
1/2 cup water
3 tbsp. wheat flour

2 cups vegetable oil
3 tbsp. lemon juice
2 tbsp. fish sauce
1 tbsp. sugar

1 tbsp. minced chili pepper
1/4 cup sliced ginger
1/4 cup sliced red onion
1/4 cup sliced scallion

Cooking Instructions:

1. Cut the eggs into 4 pieces.

2. Mix wheat flour with water. Dip the egg into it and roll it over the crumbs.

3. Fry the eggs in hot vegetable oil until it turn gold. Rest it in the strainer.

4. Next, mix fish sauce, lemon juice, chili pepper and sugar together.

5. Add ginger, red onion and scallion then pour the sauce over fried eggs.

Here is another Yum Kai Jeauw Maa recipe;

Prepare:

3 Kai Jeauw Maa (cut into 4 pieces)
2 tbsp sliced lemon grass
2 tbsp. roasted peanut
3 tbsp. cut red onion
2 tbsp. cut chili pepper
1 tbsp. cut lemon (don’t peel)
2 tbsp. dried small shrimp
1 tbsp. chili paste for Tom Yum
2 tbsp. sugar
3 tbsp. lemon juice
2 tbsp. fish sauce
1 tbsp. sliced scallion
1 tbsp. sliced coriander

When you cook, just mix all the ingredients together and make it taste the way you like. Pour it over the egg. Let sour and spicy taste lead all other tastes, that way we call it Yum. You don’t have to cook the egg at all because it was already cook at the preservation process. What if you like it harder, boil it for 5 minutes before you peel off the shell.

Kai Jeauw Maa literally means eggs and horse’s urine. Hope that it won’t ruin your appetite. I never eat it because of the name until I turned to 20 years old. Since I tried it, I couldn’t stop eating it! Haha

It is so funny how the name and its color can ruin our appetite. I have just known why my uncle told me the name when they show me this recipe at someone’s wedding. It was because he didn’t want us, young children, to grasp all of Kai Jeauw Maa away from him. That way, he cut out all the rivals at the table because Kai Jeauw Maa tastes so good!

Anyway, don’t worry. The preservation process doesn’t have anything to do with horse’s urine. I just wanted to scare you. hahaha

Hope you can find Kai Jeauw Maa in Asian market.

Joy \(^v^)/

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