Yum Tua Puu!

Prepare:

500 g. Shrimps (peeled, de-veined)
250 g. Minced pork
500 g. Wing beans (Cut 0.5cm)
10-15 Fresh red peppers (sliced)
5-10 dried red peppers (Fried)
4 tbsp. cut scallion (0.5cm)
4-5 tbsp. cut coriander (1 cm)
12 tbsp. sliced red onion (or as much as you like)

300 ml Coconut milk -Chao Koh brand, I like
1 tsp. salt
4 tbsp. Chili paste for Tom Yum
Chili oil (Pantainorasingh Brand) – It doesn’t effect much on the taste, just put as much as you like to make the color red.
5 tbsp. Fish sauce
4 lemons
½ cup vegetable oil

Instructions:

Wing Bean!

1. Heat the water in the pot until it is boiling then add 1 tsp. salt. Prepare very cold water.

2. Drop the wing bean in boiling water and quickly remove them to soak in a bowl of cold water. This will help keep the color green after it is cooked.

3. After that, heat the water again. Then cook minced pork (5 minutes) and shrimp (1-2 minutes). Don’t cook shrimp too long, as it usually gets too hard if you do.

4. In a different pot, boil coconut milk until it starts boiling. Then turn off the fire.

5. Fry half of the sliced red onion you have until it turn yellow or a little brown then remove it. You can fry red onion as much as you want if you like to add more.

6. Now, prepare a big bowl to mix everything together. Add wing beans, shrimps, pork, sliced red peppers, scallion, coriander, sliced red onion.

7. After that, add coconut milk, chili paste for Tom Yum, chili oil. It doesn’t affect much of the taste, just put as much as you like to make the color red. Pantainorasingh is the brand I like for many different products they have but I don’t get paid for mentioning their products on my site. (>_<)!

8. Add fish sauce (Actually, I don’t remember how much I add. So, start from 5 tbsp. if the taste is not right, then add more later) The thing is.. I add a big squeeze from the fish sauce bottle and say 2 or 5 tbsp. There is no exact amount though.. so, please add only a few if you don’t feel sure on this.

9. Add lemon juice. and now mix it all up.

After a long~ ~(drag your voice here and make high tone). long time I haven’t cook at home because of my full time job. My husband called it OVERTIME job as I usually work almost 11 hours a day and it is also taking away my days off at the moment.

Last time on my day off, I cooked this food as it is my friend’s favorite recipe. I have never cook this one for my husband yet. It is always the best to show him new food to eat after a long time eating dinner at Sawasdee restaurant that cook food to order. Vern orders Kao Phad, Pad Phak, Pad Si Iw every time. After 1 year we have been eating there, the owner remember us and can guess what Vern wants to eat for just looking into his eyes.

How sad is that. I have no time to cook anymore.

With this food, again takes me 2 hours to prepare.. haha. because I like to cook and clean and read newspaper at the same time.

It is worth waiting that day Vern was in tears.. and I am so happy to cook something for my husband too!

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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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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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ข้าวคลุกแหนม Khao Klook Naem (Deep fried rice croquet and sour preserved pork)

Prepare:

1 cup steamed rice
1 egg
1 tbsp. chili paste for Gaeng Ped
(choose the one that is not very spicy)
1 cup sour preserved pork
1/2 cup cooked pig’s skin (without fat)
(slice it to thin and long shape)
2 tbsp. Fish sauce
1 tsp. Sugar
2 tbsp. Lemon juice
1 tsp, Chili powder
1 tbsp. sliced red onion
2 tbsp. sliced parsley3 pieces thin sliced fresh ginger or pickled ginger
1 tbsp. Coriander leaves
1 tbsp. Deep fried dried chili
2 tbsp. Roasted peanut

Side vegetables:
Tomatoes
Cabbage
Lettuce
Vegetable oil

 

Cooking Instructions:

1. Mix chili paste with steamed rice. Make a ball of a hand size.

I don’t know which way to explain it better than this. Hmm,. Just don’t make it too big or the rice ball will not be crunchy. If you like it very crunchy, you should make it a flat round shape.

2. Add 1 tbsp. fish sauce and mix well.

3. Next, beat the egg. Soak the rice ball into it and deep fried on low heat until the rice balls get yellow.

4. Remove from the pan and use paper towels to remove oil.

5. Put sour preserved pork in microwave for 1 minute.

6. Then, in a big bowl add preserved pork, fried rice ball, pig’s skin, 1 tbsp fish sauce, sugar, lemon juice, chili powder, sliced red onion, parsley, fresh ginger or pickled ginger, coriander leaves. Mix them altogether with your hand.

7. After that, arrange lettuce on the plate. Place Khao Klook Naem, then top with deep fried dried chili and 2 tbsp. roasted peanut.

Make it sour and spicy. Sour Preserved pork tasted so good!

 

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Sour Fish in Thai, Pla Som!

Pla Som!

ปลาส้ม

Prepare:

1 fish of any kind (tilapia is recommended) scraped and clean very well
(Carp or cyprinid is the other choices) but any Fatty fish is the best.
1 tbsp. sea salt
1 cup steamed rice
6 cloves garlic (minced)
1 tbsp. rice flour
1 egg (beat)
1/2 cup sliced red onion or minced garlic (fried)
4 kaffir lime leaves (fried)
4 dried chili peppers (fried)
water
plastic bag
plastic container

Cooking Instructions:

1. Mix rice flour with water and clean the fish with it.

2. Clean inside the mouth and stomach really well.

3. Soak steamed rice in the water and drain it.

4. Put clean fish in a big bowl and sprinkle the salt all over the fish. After that, add minced garlic, steamed rice and mix it altogether.

5. Tuck the rice into the fish mouth and stomach. Then put the fish in a plastic bag and seal it.

6. Store the fish in plastic container and seal very well. Leave the fish outside refrigerator at the room temperature for 3 days.

7. On the forth day, move it into the fridge.

8. It should be sour about this time.

9. Remove all the rice that cover the fish but leave some of it inside the stomach.

10. The smell is going to be very smelly for someone but I know for Thais, we are going to finish 2 plates of rice with this recipe.

11. Dip the fish into a bowl of beaten egg then fry on medium heat while the vegetable oil is hot.

12. When you serve it, dress the fish with fried onion, fried garlic, fried chili peppers and fried kaffir lime leave. (Squeeze 1 piece of lemon if it is not sour enough)

Serve with steamed rice or sticky rice.

If the place where you live is usually cold, you should leave it in room temperature for a longer time, maybe 5 days. Make sure the fish was really clean before to process the preservation, or you will get rotten fish as a result.

In Yasothon, where I lived when I was 11, they produce the Pla Som as the main product for the whole province. If there is anybody wants to buy it, they know Pla Som from Yasothon is the best.

I don’t like the kind of preserved fish they made from carp. It has too many bones and really destroyed my appetite. Me and my grandma, we love the fish with fatty stomachs.

Not so healthy!

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Deep Fried Bass with Sweet Sauce in Thai, Pla Grapong Tod Nam Pla

Deep Fried Bass with Sweet Sauce
Pla Grapong Tod Nam Pla

ปลากะพงทอดน้ำปลา

Prepare:

1 bass
200 ml. fish sauce
1 sour mango (sliced)
1 tbsp. palm sugar
1 tsp. coriander leave
1 tsp. minced red chili pepper

Cooking Instructions:

1. Clean the bass very well and dip it in a bowl of fish sauce.

2. After that deep fry the fish on medium heat until it turn yellow and crunchy.

3. Mix 2 tbsp. fish sauce with palm sugar. Add chili pepper and sliced mango.

4. Add the coriander leave in the sauce. Serve with deep fried bass.

I saw this recipe on TV this morning. It took just a few minutes, then finished, very easy. I love the sauce too, especially the sour mango in it.

Yummy!

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Thai Food Easy Recipe: หมูมะนาว Moo Manao

(Grilled Pork Dressed with Sour Sauce)
หมูมะนาว

Moo Manao
(Grilled Pork Dressed with Sour Sauce)

Prepare:

1 pound pork (sliced into 1 cm. thick)
1 group lettuce
1 cucumber (sliced)
1 group Chinese kale (Brassica alboglabra Bailey)
1/2 cup sliced cabbage

Sauce:

2 tbsp. minced red chili pepper
3 tbsp. minced garlic
1 tsp. minced galingale
1/2 tsp. sugar
3 tbsp. fish sauce
3 tbsp. lemon juice
2 tbsp. water

Cooking Instructions:

1. Grill the pork for 10 minutes. After that, slice it again into small pieces. Make it thin but big piece.

2 Mix minced chili pepper, garlic, galingale, sugar, fish sauce, lemon juice and water. Adjust the taste as you like.

3. Boil Chinese kale (click to see the photo)

Slice it 1 inch long and keep it cold in the refrigerator.

4. Place lettuce on a place, put sliced cabbage and sliced pork on top. Pour the sauce. Then, put boiled Chinese kale and sliced fresh cucumber on a side.

You can order Moo Manao in Thai restaurants, the taste is like pork with seafood sauce so it is not difficult to make. For the one who likes spicy and sour, I will recommend that you should try this one.

We usually have it with boiled rice at 24 hours restaurants, or Thai people will eat as something to go with alcohol drink.

 Joy^^

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