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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Gaprao Neu-uh , กะเพราเนื้อ (Stir fried Beef with Basil)

Prepare:

500g.  minced beef
1            onion (sliced)
1/2        yellow sweet bell pepper (sliced)
1 cup    Basil
2 tbsp. sliced garlic
2 tbsp. slice red chili pepper

1 cup   Rice
2 tbsp. vegetable oil or olive oil
1 tbsp. fish sause
1 tbsp. soy sauce
2 tbsp. oyster sauce

Cooking Instructions:

1. Add vegetable oil into a hot pan. Wait until the oil get hot.
2. Add garlic and fry until the garlic almost turn yellow. Then, add red chili peppers (cover your nose at this step!)
3. Add the beef right away if you don’t want to sneeze too much. If you want it very very spicy (like it is burning your mouth, please wait for 10 seconds then add beef)
4. Add onion, sweet bell pepper and mix well. Cook for 30 seconds.
5. Add fish sauce, soy sauce and oyster sauce. Throw the basil in, mix well and turn off the fire.
6. Put Gaprao Neu-uh on top of rice before you serve it to your husband or your wife!

I got lucky today husband take care of baby Mali for me.. haha.. This food only took me a short time.

Click here for video of how to cook Gaprao Neu-uh, กะเพราเนื้อ (Stir fried beef with Basil).

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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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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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ผัดเผ็ดปลาดุก Phad Phed Pla Dook (Spicy Cat Fish Stir fry with Galingale)

Prepare:

500g. cat fish (cut and clean, mix with 1 tsp. salt and deep fried)
1 handful sliced galingale (in long shape)
5 kaffir lime leaves
1 handful young pepper corn
1/2 cup fried basil (wait until the oil is very hot first, then throw the basil in)
1 cup cut eggplant and soak in salted water (help the surface it not to become dark)
2 tbsp. instant chili paste
1 tbsp. sliced chili pepper
2 tbsp. sugar
3 tbsp. fish sauce
2 tbsp. Vegetable oil
1 tbsp. kaffir lime skin
1 tsp. minced galangal
1 tbsp. lemongrass
1 tbsp. sliced red onion
1 tbsp. minced garlic

Cooking Instructions:

1. Ground kaffir lime skin, galangal, lemongrass, red onion and garlic. After that, mix it with instant chili paste.

2. Next, heat the pan and add vegetable oil. Wait until the oil is hot then add chili paste from step 1.

3. When the chili paste has aromatic smell, add eggplants. If you like it medium cooked, then stir fry for 2 minutes. If you like it completely cook, you should stir fry it for 8 minutes.

4. Now, add some small amount of water, fish sauce and sugar.

5. Add fresh galingale, kaffir lime leave, crunchy cat fish, and chili peppers. Mix well.

6. Turn off the fire. Dress fried basil on top and serve with hot jasmine rice.

  

Food tips: 

When you fry the cat fish, use max heat to heat up the oil first then lower it to medium. Slowly drop the fish into the hot oil and wait until the other is done. When it’s crunchy, you can flip it over. Don’t rush it, just take time and use medium heat.

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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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หมกปลาซิว Mok Pla Siw (Fish and herbs wrapped in banana leaves)

Prepare:

2 cup very small fish (As small as you can find)
5 red chili peppers
5 dried red chili peppers
5 cloves garlic
5 red onions
1 handful basil (ใบแมงลัก)
2 tbsp. fish sauce
1/4 tsp. sugar
1 tbsp. minced galingale
1 handful cut scallion (1 inch long)
2 handful cut dill (1 inch long) I like this one so I added a lot
1 tbsp. slice lemongrass
3 kaffir lime leaves
2 tbsp. Pla Rah (fermented fish sauce)
Banana leaves

Cooking Instructions:

1. Ground chili peppers, red onions and garlic all together.

2. Clean the tiny fish very well and put in a big bowl.

3. Add fish sauce, sugar, pla rah, minced galingale, lemongrassm kaffir lime leaves, basil, dill and scallion.

4. Taste it. If you like how it taste then wrap it in banana leaves. If not, add more Pla Rah. At this step, you don’t have to make artistic banana wrap. haha Just do anything to keep it whole the food. Maybe use toothpick.  

Ah! I forgot you can use foil paper (for food). That would make it easier, huh? But banana leaves will give a unique smell though, if you would like to try.

5. With banana leaves, you can grill on fire. With foil paper, cook in microwave for 5-10 minutes.

6. Other option, add everything in a clay pot. It will also have a distinctive smell.

7. Serve with sticky rice.  

 

It is Isaan Style food and a farmer recipe from my mom. When you worked hard on the farm, in the heat, this recipe will increase your appetites.

Have you ever been offered to eat the whole fish by Thai People? Whole fish.. I mean its meat, its bones and its head. That’s how we eat it. The whole thing, especially a tiny fish would be easy to chew and swallow. I ate like that as well! because I am Isaan! Hahaha

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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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