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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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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Steamed Sea Crab with Garlic Sauce in Thai, Boo Nueng Gratiam

Steamed Sea Crab with Garlic sauce

Boo Nueng Gratiam

ปูนึ่งกระเทียม

Prepare:

1 big sea crab (1 pound)
1/2 tsp. sugar
1/2 tsp. pepper
1 tbsp. oyster sauce
1 tbsp. light soy sauce
1/2 tbsp. sesame oil
5 cloves garlic (sliced)

Cooking Instructions:

1. Crack the shell and clean it very well. Cut the crab in to pieces and arrange them on the plate.

2. Mix oyster sauce with sesame oil, light soy sauce, pepper, sugar and mix well.

3. Spread the sauce all over the sea crab. Put sliced garlic on a side.

4. Steam in boiling water for 8 minutes and turn off the fire.

We spent time yesterday chasing the fiddler crabs at the beach. It was so much fun looking at how fast all of them can go, like they were blown off by the wind. We tried to trick them by going to different directions. The crabs got nervous since they didn’t know which way is going to be safe…haha

Finally, one of them got his way into the water and buried himself under the sand. Luckily, my husband knew the crab’s plan, so we waited until it stopped under the sand and my husband picked him up.

I had a lot of fun on that day. No! No! No! I didn’t plan to eat that crab. We let him go after taking a photo and touching him a couple times. I don’t think he has any meat though.

Anyway, it wouldn’t be a problem because I can eat the whole thing when I am hungry! Hahaha :p

In Isaan provinces (northeastern of Thailand), there are not enough crabs (horse crabs, field crabs) for all of us anymore. One time on channel 9 (www.mcot.net), the program is called Gob Nok Gala, tracked the way where were the rest of them from, so that the whole country has enough crabs to eat.

They found out that the crabs came all the way from Myanmar to central Thailand before all of them were spread out to feed Isaan people like me all over the country. Sorry I can’t remember the exact number of how many salted crabs we imported. I guess it was about 400,000.

We really need that for Somtam, Thai most wanted food.

Whatsoever, cooking “ปูนึ่งกระเทียม Bpoo Nueng Gratiam (Steamed Sea Crab with Garlic)”, we use big sea crabs only. It has enough meat and I think all of you can find it in your country.

Joy \(^v^)/

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Steamed Shrimps with Milk in Thai, Goong Nueng Nomsod

Goong Nueng Nomsod

กุ้งนึ่งนมสด

Prepare:

7 big shrimps

1 egg

1/4 cup fresh milk

1/2 stock

1/2 tsp. sugar

7 coriander roots

1/2 tsp. pepper

1 tsp. dried red chili pepper powder

Cooking Instructions:

1. Clean the shrimps very well. Cut them in half, keep the shell and de-veined.

2. Put them on a ceramic plate. You can also use any plate that can stand the heat.

3. Crush coriander roots, pepper and dried red chili pepper powder.

4. Sprinkle on the shrimps.

5. In a bowl, beat the egg and add the stock. Mix well.

6. Add salt and milk in the same bowl and mix it together.

7. Pour the mix over the shrimp and steam it for 15 minutes.

Do you know how to make seafood sauce? This Goong Nueng Nomsod (Steamed Shrimps with Milk) tastes so good together with seafood sauce.

1. Ground 1 coriander root with garlic and chili peppers together for a hot and spicy taste.

2. Add 1 tbsp. fish sauce, 1/4 tsp. sugar and 2 tbsp. lemon juice.

I’m craving it now! :p

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Thai Food Recipe: ปลากะพงนึ่งมะนาว Plakapong Nueng Manao

(Steamed Whole Snapper Dressed with Lemon Juice Sauce)

ปลากะพงนึ่งมะนาว
Plakapong Nueng Manao
(Steamed Whole Snapper Dressed with Lemon Juice Sauce)

Prepare:

1 medium size snapper (scraped, cleaned)
1 group coriander
3 tbsp. lemon juice
3 tbsp. minced garlic
1 tbsp. minced red chili peppers (more or less as you prefer)
2 tbsp. fish sauce
1/2 tsp. sugar (optional)
1 turnip
1/4 cup mint
1/4 cup stock

Cooking Instructions:

1. First we will do the fish, cut the fin, open the stomach and throw away the stuffing. Now, clean it very well with water.

2. Add coriander inside the stmach.

3. Then, prepare the sauce. Mix fish sauce, lemon juice, garlic, red chili peppers, and sugar together.

4. To make the sauce smell aromatic, add minced coriander root.

5. Place the turnip leaves on a big plate. Then, put snapper over top.

6. After that, dress half of the sauce on the snapper.

7. Steam it on boiling water for 15 minutes (or use microwave on high for 6 minutes)

8. When the fish is done, dress with the other half sauce and top with mint.

Tip:
To steam the fish by the stove, you should use maximum heat and wait until the water is boiling. Then, place the fish into a double boiler. Cooking “Plakapong Nueng Manao” like this is one of the ways to get rid of the fishy smell.

Oh! Add stock later to make it juicy.

Joy^^

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Steamed Big Shrimps Dressed with Lemon Juice Sauce,

Thai: Goong Raad Prig Manow
Steamed Big Shrimps Dressed with Lemon Juice Sauce
กุ้งราดพริกมะนาว
Goong Raad Prig Manow

Prepare:

1 cup big shrimps (cleaned, peeled, and de-veined)
1 bitter gourd
2 tbsp. minced old ginger
15 small red chili peppers
1 tbsp. minced coriander root
1 tbsp. minced red onion
20 cloves (small size) if you have big size garlic, just use about 10 (minced)
3 pickled garlic (minced)
1/2 tsp. sugar
3 tbsp. fish sauce
5 tbsp. lemon juice

Cooking Instructions:

1. Cut the bitter gourd long ways, take out the inside part and clean very well.

2. Then, slice the end and throw it away. Continue to slice, make the pices abput 1 cm. long.

3. Soft-boil the sliced bitter gourd, then leave it drain.

4. Put the shrimps nicely on the dish. Put ginger over top and steamed in boiling water for 5 minutes.

5. When you finish, dress bitter gourd around the dish.

6. Next, mix red chili peppers, red onion, garlic, pickle garlic, coriander root, sugar, fish sauce and lemon juice.

7. Put the sauce over the steamed shrimps.

You may add lettuce, slice tomato, cucumber or pickled ginger. That will make it looks appetizing. Oh! one more thing! You can use this Thai cooking instrutions with lobster too!
Enjoy your Thai food!

Joy!

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Thai Food Dessert: สังขยาฟักทอง Sang Kaya Fuhk Thong

(Steamed Whole Pumpkin Dessert)

สังขยาฟักทอง
Sang Kaya Fuhk Thong
(Steamed Whole Pumpkin Dessert)

Prepare:

1 pumpkin (8-9 inches diameter)
6 eggs (from duck)
1 cup thickest part of coconut milk
1 / 2 cup palm sugar
1 / 2 tsp. salt
5 pandanus leaves

Cooking Instructions:

1. Clean the pumpkin very well. Use brush to move away the dirt.

2. Cut the top of pumpkin about 4 inches diameter.

3. Remove the seed inside, clean it very well. Put it upside down to drain the water out.

4. Next, beat the eggs and then add coconut milk, palm sugar, salt in a bowl. Tear the pandanus leaves and put into the bowl. Squeeze everything together.

5. Pour the mixed egg in strainer. After that, pour it into the pumpkin.

6. Steamed it for 20 minutes.

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Thai Isaan Food Recipe: Pae Sa Isaan (Steamed Whole Fish with Sauce)

Pae Sa Isaan (Steamed Whole Fish with Sweet Sauce)

Prepare:

1 whole fish of any kind
3 pieces ginger
1 tbsp. soybean sauce
2 tbsp. pickled garlic
1/2 cup sugar
2 tbsp. minced garlic
3 red chili peppers
2 tbsp. lemon juice or vinegar
1 cup crushed roasted peanut
2 lemongrass (cut 2 inches)
5 kaffir lime leaves
2 coriander roots
1 tbsp. fish sauce
1 cup water

Cooking Instruction:

1. Clean and scale the fish very well. Put soybean sauce, sliced ginger, lemongrass and kaffir lime leaves.

2. Steam with max heat for about 30 minutes.

3. While the fish is being cooked. We’ll make the sauce. Firstly, ground coriander roots, chili peppers and garlic and then put in boiling water.

4. Add sugar, fish sauce, lemon juice or tamarind juice, and crushed roasted peanut.

5. Dress the sauce with coriander leaves.

6. Serve with coriander, mint, sweet basil, lettuce, Thai vermiceli, cabbage or and vegetable you like.

When you eat put fish on a big vegetable leaf. Add all kinds of vegetable but a little of each one. Then put sauce on the top and now open your mouth wide!!

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