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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ข้าวเหนียวเปียกใส่เผือก Kao Niew Piak Sai Phuek (Black Sticky Rice with Coconut Milk and Taro)

ข้าวเหนียวเปียกใส่เผือก

Kao Niew Piak Sai Phuek
(Black Sticky Rice with Coconut Milk and Taro)

 

Prepare:

3 cups black sticky rice (uncooked)
3 cups taro cut to dice shape
1 cup sugar
1 cup palm sugar
2 cups coconut milk
2 tsp. salt
5 pandanus leaves (cut short)
5 cups water
1 cup limestone water

 

Cooking Instructions:

1. Soak black sticky rice in hot water for 12 hours.

2. Soak taro in limestone water 10 minutes and rinse well.

3. Next, boil pandanus leaves with 5 cups of water. When it’s boiling, add black sticky rice and cook for 30 minutes on low heat. Keep stirring. Don’t let it burn.

4. When the rice is very soft remove the leaves.

5. After that, add taro, sugar, palm sugar. Mix well and remove from the stove.

6. Then, boil coconut milk. Add salt and let it boiling. Don’t forget to keep stirring.

Remove from the stove when it’s boiled. Pour it on top of black sticky rice when you serve. 

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Thai Dry Beef (Neu-uh Hang)

Thai Dry Beef

เนื้อแดดเดียว

Prepare:

1 Kg. beef (with some fat sticking to the meat)

3 cloves garlic (crushed)

1 tbsp. fish sauce

1 tbsp. sugar

1 tsp. salt

1 tsp. grounded black pepper

Instructions:

1. Cut the beef in a long shape (about 7cm.). Make it as thick as your finger.

2. Crush garlic and black peppers altogether. I like to get the whole black peppers and ground them by myself because it has much better smell than the instant one.

3. Now, add crushed garlic and black peppers into a big bowl. Add fish sauce, sugar, salt and soak the beef in it.

4. Wrap the bowl with plastic and leave the bowl of beef inside refrigerator for 3-4 hours, it’s best if you leave it there the whole night.

5. Next, arrange them on the big plate or tray. Dry it with sunshine for about 3 hours. (Now, it’s your job to do whatever you can to keep it away from the flies.) :p

Don’t get disgusted yet. Use the thin white cloth or Fachee to cover the tray while we lay it outside in the sun.

Fry the dry beef in hot vegetable oil and serve with sticky rice…

I really miss it!!!

When I traveled a long trip with my aunt and uncle, we pack the fried dry beef and sticky rice in bamboo container. Yummy! The bamboo container can keep my sticky rice warm and soft for many hours. Order Somtam (Papaya Spicy Salad) from the restaurant and mom-made Pla rah dipping sauce from home!

Sab! Don’t tell anyone…… (or they to take it away from you).. haha…

I think this is what a common Thai Isaan family does when they travel.

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ข้าวเหนียวสังขยา Kao Niao Sung Khaya (Sticky Rice and Egg Custard)

Prepare:

1 and 1/2 cup sticky rice
1 cup coconut milk
3/4 cup sugar
1 tsp. salt

Topping:

3 eggs
1 cup coconut milk
1 cup sugar
1/8 cup concentrated pandanus juice

Cooking Instructions:

1. Soak sticky rice in the water for 3 hours. After that, drain it and steam on boiling water for 20 minutes.

2. While we’re waiting for the rice to be cooked, prepare coconut milk to mix with it.

3. Add sugar and salt into the coconut milk cook until it’s boiling.

4. Remove when the sugar is dissolved. Pour it over cooked sticky rice. Make sure the rice is still hot when you pour coconut milk.

5. Now, mix it very well and keep it in closed container for 10 minutes. After that, stir it again and leave it close for another 10 minutes

6. Beat the eggs very well. Add concentrated pandanus juice, coconut milk and sugar. Mix it very well.

7. Steam the mixed eggs for 20 minutes

8. Prepare cut banana leaves (5×10inches). Place sticky rice and eggs on it. Then, wrap it as in the photo.

Now you have an easy and very delicious Thai dessert to serve.

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Thai Isaan Food: ข้าวจี่ Kao ji

(Grilled Sticky Rice)

ข้าวจี่
Kao ji
(Grilled Sticky Rice)

Prepare:

1 cup cooked sticky rice
1 egg
1 tsp. fish sauce
2 tbsp. coconut milk (optional)

Cooking Instructions:

1. Mix sticky rice with coconut while the rice is still hot. Make sticky rice into a ball. (see the picture)

2. Beat the egg and add fish sauce.

3. Dip the ball of sticky rice into the egg and grill until the egg is cooked.

4. Do the same thing for the other side.

Kao Ji is influenced by Laos. You can find it in northeastern region of Thailand. Anyway, all of my Laos friends, I don’t really know if Kao Ji is one of yours recipe or not. I’m sure we can find this food in Laos too!

Sab Mak (delicious)

Joy^^

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Thai Food Recipe: ข้าวเหนียวมะม่วง Kao Niao Mamuang

(Steamed Sticky Rice with Ripe Mangoes)

ข้าวเหนียวมะม่วง
Kao Niao Mamuang
(Coconut Milk on Steamed Sticky Rice with Ripe Mangoes)

Prepare:

8 oz. uncooked sticky rice
1/2 coconut cream
6 tbsp. sugar
1/2 tsp. salt
2 fragrant screw pine leaves
1 tbsp. crunchy soybean

Cooking Instruction:

1. Put salt and sugar in coconut cream and mix it together.
Boil the coconut for 3-5 minutes on the low heat. Stir it often. At the last 1 minute put fragrant screw pine leaves.

2. Pour coconut mixed in a bowl.

3. Now, wash the uncooked sticky rice and drain 2 times. Steep the rice in water at least 3 hours.

4. Then steam for 20 minutes.

5. After the rice is done, immediately put the rice in coconut bowl. It’s important to do this when the sticky rice is still hot.

6. Put a cover over the bowl. Wait 10 minutes. Then, stir it again, this time turn the bottom part to the top.

7. Serve with rips mangoes and top with cooked crunchy soybean. Then dress with thick coconut milk.

This coconut milk sticky rice can stay outside for 20-22 hours. Longer than that, you should keep it in the refrigerator. I was supposed to put coconut milk on the top but I forgot it. Before I realized it, Kao Niao Mamuang was gone into my husband’s stomach!

Maybe when I make it next time, I will not forget.

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Thai Dessert: Kao Niao Piak Lumyai (Sticky Rice with Lumyai and Coconut Milk)

Prepare:

1 cup uncooked sticky rice
2 cups lumyai meat (longan) or as much as you like
2 cups coconut milk
1/2 cup sugar
1/2 tsp. salt
2 pandanus leaves (cut 1 inch)

Cooking Instruction:

1. Cook sticky rice in boiling water. The water should be above sticky rice for about 2 inches. Use loe-medium heat.

If you can find Kiao Ngoo sticky rice, it will be the best. If not, then don’t worry about it. You can use regular sticky rice for this dessert.

2. Keep stirring the rice and don’t let the rice too dry or too juicy. Be careful, the rice may get burnt at the bottom of the pot.

3. Add pandanus leaves. Cook for 20 minutes. Notice the rice. When it’s cooked, you will see the rice gets bigger. Remember to keep stirring the rice.

4. Now, Add sugar, longan and cook for one more minute. Then put the rice away from the stove.

5. Boil coconut milk on low heat. Add salt whenl it’s boiling. Turn off the fire.

6. Put sticky rice lumyai in a small bowl and top with cocomut cream.

When you cook, you may add taro, water chestnut, corn or more lumyai if you like.

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