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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Spicy Seafood Stir-Fry in Thai, Phad Cha! Talay

Phad Cha! Talay
Spicy Seafood Stir-Fry
ผัดฉ่าทะเล

Prepare:

1/4 cup sea mussel
1/4 cup cooked cockle (throw away the shell)
1/2 cup cut squid (score the squid and soft boiled)
1/4 cup shrimp (peeled, de-veined, soft boiled)
5 pieces snapper (cut to bite size and boil)
2 bunches pepper corn
1 tbsp. minced chili pepper
1 tbsp. minced garlic
2 tbsp. sliced galingale
2 tbsp. chili paste for Tom Yum
1 tbsp. cut yellow or red sweet pepper
1 group scallion (cut 1 inch)
1/2 cup basil
1/2 tbsp. sugar
1 tbsp. oyster sauce
2 tbsp. fish sauce
2 tbsp. vegetable oil

Cooking Instructions:

1. Heat the pan start on low flame and add vegetable oil. Wait until it’s hot then fry minced garlic.

2. When the garlic smell aromatic, increase the flame. Add chili pepper, galingale, pepper corn, followed by squids, shrimp, snapper, cockles and sea mussel.

3. Mix well. Now, add fish sauce, oyster sauce, sugar, chili paste for Tom Yum.

4. Quick stir and then add sweet pepper, scallion and basil. Turn off the fire.

ผัดฉ่าทะเล is what I always order at the restaurant. With this recipe, I really like squid so I add a lot.

You can always add more or cut out the ones you don’t like.

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Undercover Squids in Thai, Pla Muk Suam Goong

Undercover Squids

Pla Muk Suam Goong

ปลาหมึกสวมกุ้ง

Prepare:

500 g. fresh squid (clean and cut to 1 ½ inch)
500 g. shrimp (peel, de-veined, and crush)
1 carrot (cut to 1 inch pieces)
1/2 cup green pea
1/2 cup baby corn (cut to 1 inch pieces)
1 tsp. pepper
1/2 tsp. salt
2 tbsp. tapioca flour
2 cup vegetable oil
2 tbsp. oyster sauce

Cooking Instructions:

1. Mix crushed shrimp meat with pepper and salt. Knead it until it gets soft.

2. After that, put the shrimp into the squid that we prepared.

3. Drop the squid into a bowl of tapioca flour. Make it round shape and deep fry in vegetable oil of medium heat.

4. When the squid turn gold and crunchy, remove from the pan and leave it drain.

5. During that time, heat the pan and add 1 tbsp. of vegetable oil. When the pan is hot, add carrot, green pea, baby corn and 2 tbsp. oyster sauce. Quick stir and remove into the plate.

Prepare the sauce:

2 tbsp. minced pork
2 tbsp. minced onion
1 tbsp minced coriander root
2 tbsp. ketchup
2 tbsp. oyster sauce

6. After you finished with the vegetable, in the same pan add 1 tbsp. vegetable oil.

7. When the pan is hot, add minced pork, onion, coriander root and stir fry for 4 minutes.

8. Next, add ketchup and oyster sauce. Mix well.

9. Place deep fried squid on a plate and dress the sauce on top. Don’t forget to serve stir fried vegetable on a side.

hehe… I have just came out with this name undercover squids for this recipe and think that it is a really cool name and maybe it will make some children, who are tired of the same food they have everyday, get excited.

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Stuffed Squid in Plain Soup in Thai, Gang Jued Pla Muk Yud Sai

Stuffed Squid in Plain Soup

Gang Jued Pla Muk Yud Sai

แกงจืดปลาหมึกยัดไส้

Prepare:

10 squids (small size)
1 cup minced pork
3 cucumbers (peeled and cut horizontally 4 times)
2 group scallion (cut 1 inch long)
1 group coriander (cut 1 inch long)
1/4 cup minced carrot
2 tbsp. minced garlic
1 tbsp. light soy sauce
1 tsp. pepper
2 tbsp. vegetable oil
3 cups stock from pork or chicken bone

Cooking Instructions:

1. Clean the squids very well.

2. Mix minced pork with 1 tbsp. minced garlic, pepper, minced carrot and light soy sauce.

3. Stuff the squids with mixed pork and close the hole with its tentacles.

4. Peel the cucumbers and clean.

5. Fry 1 tbsp. minced garlic until it has aromatic smell.

6. Heat the stock. When it is boiling, add stuffed squids and cucumber. Cook for 8 minutes then remove from the stove.

7. Add scallion, coriander and mix well. When you serve, don’t forget to sprinkle fry garlic in the soup. It will give the nicest smell that makes your stomach cry.

When I was writing this recipe, I was thinking about the time I studied at primary school, Anuban Yasothon. It was also where my aunt taught.

This was an Anuban School, I will call it a brand name school because in all provinces all over Thailand there is a school with this name. They have the same pattern of rules and food, characteristic of teachers and students. I can compare it because I went to this brand name school to study in Yasothon and work in Ubon Ratchathani, where I first met my husband. :p hehe

10 years after I finished grade 6, I can’t believe they have the same food and same taste to serve their students. The good thing is the food, stuffed cucumbers in plain soup, reminded me of the time in the passed 10 years. (They made it stuffed cucumber because the squid is too expensive… haha)

However, the plain soup with cucumber in it always tastes so good. It has a little sweet taste from cucumber and great fragrance.

I hope แกงจืดปลาหมึกยัดไส้ will remind any of you, who are Anuban family members, the time at school like it has reminded me.

Joy \(^v^)/

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Grilled Squid Spicy and Sour Salad in Thai, Yum Pla Muk Yang

Grilled Squid Spicy and Sour Salad
Yum Bpla Muek Yang

ยำปลาหมึกย่าง

Prepare:

1 big squid (1.5 pound)
7 red onions (sliced)
1 onion (sliced)
1 tbsp. fresh ginger (sliced)
1 group coriander
10 red chili peppers (minced)
3 tbsp. lemon juice
3 tbsp. fish sauce
2 tbsp. hot sauce
1 group Chinese celery (cut 1 inch long)

Cooking Instructions:

1. Clean the squid very well. Grill until it’s cooked. Don’t make it too dry because it will hurt your teeth.

2. After that, slice into a bite-sized pieces.

3. Mix red onion, onion, ginger, Chinese celery, and minced chili pepper altogether.

4. Add lemon juice, fish sauce and hot sauce with 5 tbsp. hot water. Mix well.

5. Now, arrange lettuce on the plate and put grilled squid on top.

6. Pour spicy and sour salad mixed over it and dress with coriander. Sliced tomato on a side is your choice.

I almost cried when I was eating ยำปลาหมึกย่าง (Yum Bpla Muek Yang) a restaurant somewhere. They over cooked the squid until it got brown, then they mix it with spicy and sour sauce. I thought I would loose my tooth when I chew it. The squid was so tough!

I think you should cook it until the squid gets a little hard. Cooking it in a microwave might work but this way you won’t get a unique smell like you would get from grilling.

For me, I have it done after 2 long breaths (10 seconds) because I don’t want the heat to shrink down the size of my big SQUID! Now you know how much I love it, don’t you? Anyway, I risk myself for a bad business in the next morning after eating uncooked squid.

Joy \(^v^)/

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Deep Fried Squids with Garlic in Thai, Pla Muk Tod Gratiam

Deep Fried Squids with Garlic

ปลาหมึกทอดกระเทียม
Pla Muk Tod Gratiam

Prepare:

1 cup fresh squids (clean and cut it thick in circle pieces)
1/2 cup tapioca flour
2 cups vegetable oil
1/2 cup crushed garlic
2 tsp. pepper
1 tsp. salt
1/2 tsp. sugar
Sliced tomato, cucumber, lettuce as much as you want
1 small cup of hot sauce

Cooking Instructions:

1. Drop the squid into a bowl of tapioca flour when it’s still wet.

2. Deep fry the squids in hot oil until it turns gold and crunchy. Remove from the pan and leave it drain.

3. In a different pan, add 1 tbsp. oil and garlic. Fry the garlic until it turns yellow.

4. After that, add fried squids, pepper, salt, sugar and stir quickly.

5. Turn off the fire. Serve it with sliced tomato, cucumber, lettuce as much as you want. Don’t forget hot sauce or sweet plum sauce for the children.

I love to eat squids! My husband knew that the best. When I saw fresh squids with clear and hard skin by the beach market, my eyes get big. Yummy! I have to eat more squids tomorrow!

Note from Vern: Oh my yes, this is a fact. When we go to the Korean BBQ – where we can fry the food on a grill type surface right at our table she covers her side with squid. She grills it, and there is another part of the pan that lets you heat it in the broth – she covers her side with squid in there too. It’s no exaggeration to say that she has a good 10 ounces of squid when we visit those places. It’s a wonder they make any money off us. It’s all you can eat for just 3 dollars a person. She eats all hers in Squid. I eat most of mine in the ice-cream after I eat a lot of vegetables and chicken. Thailand is so great for incredible food!

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Thai Food Recipe: ยำวุ้นเส้น Yum Woon Sen (Cellophane Noodle Spicy Salad)

ยำวุ้นเส้น
Yum Woon Sen
(Mun Bean Noodle Spicy Salad)

Prepare:

1/2 minced pork
1/2 cup seafood (optional)
1 cup mung bean noodles (bean thread noodles)
2 tbsp. sliced onion
2 tbsp. sliced tomato
3 tbsp. scallion (cut 1 inch)
3 tbsp. Chinese celery (cut 1 inch)
2 tbsp. chopped carrot
1/2 tsp. salt

Prepare sauce:

2 tbsp. chopped red chili pepper
1 pickled garlic (sliced) with 1 tbsp. juice
7 tbsp. lemon juice
5 tbsp. fish sauce
1 tsp. sugar
2 crushed coriander roots

Cooking Instructions:

1. Boil minced pork and seafood in 1/2 cup of water for 5 minutes. Add salt.

2. While the pork is being cooked, soak mung bean noodles until it’s soft.

3. In a different pot, add water and wait until it’s boiling. Then, drop mung bean noodles and leave it for 3 seconds. Next, drain and leave it in a bowl.

4. Prepare the sauce, mix chopped red chili pepper, pickled garlic and its juice, lemon juice, fish sauce, crushed coriander roots and sugar altogether.

5. In the pot with minced pork, add the sauce from number 4 and mung bean noodle. Put Chinese celery, scallion, onion, tomato and carrot. Mix well.

6. Dress with lettuce, sliced cucumber and tomato.

Today at lunch, I made our Thai food favorite, Yum Woon Sen, again after a long time. I like to add a lot of vegetables and make it sour and spicy as usual. The color is so red because I crushed the pepper real good. To make it red like in the picture but keep the same spicy level, you should cut the red pepper in half and then throw away the seed. Some restaurants in Thailand use hot sauce to make it red, but I never try it. I think the hot sauce make Yum Woon Sen taste strange.

Joy^^

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เห็ดเข็มทองผัดฉ่าทะเล Hed Kem Thong Pad Cha Talay

(Golden Mushroom and Seafood Spicy Stir-Fry)

เห็ดเข็มทองผัดฉ่าทะเล
Hed Kem Thong Pad Cha Talay
(Golden Mushroom and Seafood Spicy Stir-Fry)

Prepare:

2 cups golden mushroom
1 cup cut squid (cooked)
5 shrimps (peeled, de-veined and cooked)
1 / 2 cup mussel
1 / 4 cup young pepper
15 cloves garlic
2 sweet yellow peppers
5 red chili peppers
1 / 4 cup basil
1 tbsp. olive oil
1 tbsp. fish sauce
1 / 2 tsp. sugar
2 tbsp. oyster sauce

Cooking Instructions:

1. Crush garlic, yellow pepper and red peppers finely.

2. Heat the pan and put olive or vegetable oil. When the pan is ready, put mix from number 1 in the pan. Stir for 5 seconds and then put squid, shrimps, and mussel. Mix it well.

3. Add fish sauce, sugar, oyster sauce, mushrooms, young peppers and basil. Turn off the fire.

I don’t know what do you call this kind of mushroom or do you have it in your country because I can’t find the name it a dictionary. However, golden mushrooms taste the best! It’s one of my favorites and I would suggest it to all mushroom lovers. It has a long and skiny shape like needle so Thai people call it needle mushroom. If you can’t find golden mushroom to cook this Thai food, I think common white mushroom will be fine.

Joy!! ^^

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