FREE Thai Food E-Books! No purchase required…
Sawasdee Ka!
I just finished writing a new page here at the blog… in the upper left hand side you can see it - “FREE Thai Food E-Books!”.
We decided to just give away both of our e-books for free since we’ll be able to have more people see them and enjoy them!
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.
If you want to get both e-books here are the links below…
Joy’s Thai Food Recipe E-book, 99 pages, fully illustrated, fully FREE!
Joy’s Top 20 Thai Desserts E-book, 38 pages, fully illustrated, also - fully FREE!
Phad Cha Talay (Spicy Seafood Stir Fry)
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.
Thai Food Recipe: Undercover Squids! (Pla Muk Suam Goong)
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.
Thai Food Recipe: Stuffed Squid in Soup (Gang Jued Pla Muk)
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^)/
