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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กุ้งผัดชะอม Goong Phad Cha-Om (Stir fry shrimps with Leguminosae)

Prepare:

1 cup Leguminosae

1 cup big shrimps (peeled, de-veined and soft boiled)
2 tbsp. minced garlic
2 tbsp. minced chili peppers
2 tbsp. oyster sauce
1 tsp. sugar
1 tsp. fermented soybean (you may add more if you like, just careful some bands are so salty)
1 tbsp. vegetable oil

 

Cooking Instructions:

1. Heat the pan, add vegetable oil and wait until it’s hot.

2. Add minced garlic and chili peppers. Stir fry until it has aromatic smell or until you sneeze.

3. Add Leguminosae, oyster sauce, fermented soybean, sugar and quick stir.

4. Next, add shrimps. Mix well and then turn off the fire.

5. Serve with jasmine rice.

I love Leguminosae. I don’t know if this is the correct word for this type of vegetable or not. So, I put a link to my previous post where I have its picture. 

I had an omelet with it and found a new recipe on internet so I want to share with everyone.

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ผัดบวบ Phad Buab (Zucchini Stir Fry)

 

Prepare:

1 cup zucchini (Peel off the skin and cut)

Go here for picture>> click here

1/2 cup shrimps (peel, de-veined and soft boiled) you can also use pork or chicken
1 egg
2 tbsp. crushed garlic
2 tbsp. oyster sauce
1 tbsp. soy sauce
1 tsp. sugar
1 tbsp. fish sauce
1 tbsp. vegetable oil

 

Cooking Instructions:

1. Heat the pan. Add vegetable oil and use medium heat.

2. When the pan is hot, add garlic. Stir fry until it has aromatic smell.

3. Add sliced pork or chicken in this step if you choose to cook it with meat. Cook for 5-8 minutes. If you cut the piece thick, you may have to cook it longer. Usually I slice the piece thin and will take just 5 minutes to be done.

4. Next, add zucchini. Juice from zucchini will come out definitely.

5. Add fish sauce. I always add fish sauce first because it will give a unique smell that can increase people appetite especially, for Thai people.

6. Add some small amount of water.

7. Add sugar, soy sauce and oyster sauce. Stir fry for 3 minutes

8. Now, use spatula to move every on the side. Add egg and stir it with spatula.

9. Wait for 10 seconds then mix everything together. Add soft boiled shrimps at this step if you choose to cook it with shrimps.

10. Turn off fire and remove from the pan.

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ผัดบวบ Phad Buab (Zucchini Stir Fry)

 

Prepare:

1 cup zucchini (Peel off the skin and cut)

Go here for picture>> click here

1/2 cup shrimps (peel, de-veined and soft boiled) you can also use pork or chicken
1 egg
2 tbsp. crushed garlic
2 tbsp. oyster sauce
1 tbsp. soy sauce
1 tsp. sugar
1 tbsp. fish sauce
1 tbsp. vegetable oil

 

Cooking Instructions:

1. Heat the pan. Add vegetable oil and use medium heat.

2. When the pan is hot, add garlic. Stir fry until it has aromatic smell.

3. Add sliced pork or chicken in this step if you choose to cook it with meat. Cook for 5-8 minutes. If you cut the piece thick, you may have to cook it longer. Usually I slice the piece thin and will take just 5 minutes to be done.

4. Next, add zucchini. Juice from zucchini will come out definitely.

5. Add fish sauce. I always add fish sauce first because it will give a unique smell that can increase people appetite especially, for Thai people.

6. Add some small amount of water.

7. Add sugar, soy sauce and oyster sauce. Stir fry for 3 minutes

8. Now, use spatula to move every on the side. Add egg and stir it with spatula.

9. Wait for 10 seconds then mix everything together. Add soft boiled shrimps at this step if you choose to cook it with shrimps.

10. Turn off fire and remove from the pan.

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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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ปลาผัดผักกาดดอง Bpla Pad Phuk Gaad Dong (Stir Fry Fish and Pickled Mustard)

ปลาผัดผักกาดดอง
Bpla Pad Phuk Gaad Dong
(Stir Fry Fish and Pickled Mustard)

 

Prepare: 

500g. sliced fish meat from any kind of fish, fatty fish (thick and big pieces)

300g. cut pickled mustard

2 tbsp. crushed black pepper

3 tbsp. sliced sweet pepper (red color)

1 handful scallion (cut 1 inch)

1 cup vegetable oil

1 tbsp. fish sauce

1 tbsp. soy sauce

2 tbsp. oyster sauce

1/2 tsp. salt

1 tbsp. minced garlic

 

Cooking Instructions:

1. Heat the pan and add 1 cup of vegetable oil in it. Wait until it’s hot.

2. While you are waiting for the oil to get hot, mix salt and fish in a big bowl.

3. Now fry the fish in hot vegetable oil for 5-8 minutes. Don’t stir because the fish will break into small pieces. Just flip it over when the other side is done.

4. Remove from the pan when the fish get yellow or brown. Leave the oil drain.

5. Next, in a different pan, add 1 tbsp. vegetable oil. When it’s hot, add minced garlic.

6. Fry the garlic until it has aromatic smell.

7. After that, add pickled mustard, 2 tablespoon full of black pepper, sweet pepper, scallion, fish sauce, soy sauce, oyster sauce. Mix well and add some small amount of water, then add fried fish lastly.

8. Serve with jasmine rice, cucumber and green leave vegetable on a side.

 

I love this food!! I used to offer my husband to try it but he didn’t like to taste anything new.. haha so I enjoyed this food by myself. It’s good when my husband likes different food, or we will fight until the food is gone into someone’s stomach.   This recipe is quite new as I have never seen it anywhere else in Thailand except in the southern provinces.

 

When I first saw it at Aunt Aun Kitchen, my favorite restaurant, I thought maybe this food would be salty but actually it was not. The pickled mustard is sour and hot taste from black pepper is awesome. Fat from fish is also what I want!! Haha 

There are many new creative recipes from Aunt Aun Kitchen that I have never seen before. Promise that I will take a peak (taste it too haha) and will share the recipe here.

Mostly southern people cook pickled mustard with egg and serve it with boiled rice. I never have that with boiled rice back at home in Sisaket. So I think this must be southern style.

Try Thai Food, all Thai Food Recipes you can cook at home.

 

\(^v^)/

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Preserved Egg and Basil Stir Fry, Kai Jeow Maa Pad Gapow Grob, ไข่เยี่ยวม้าผัดกะเพรากรอบ

Preserved Egg and Basil Stir Fry

Kai Jeow Maa Pad Gapow Grob

ไข่เยี่ยวม้าผัดกะเพรากรอบ

Prepare:

4 preserved eggs (cut in four pieces)
1 cup basil
2 tbsp. minced garlic
3 tbsp. red and green chili pepper (minced)
1 cup vegetable oil
1/2 cup minced pork
2 tbsp. fish sauce
1/2 tsp. black and sweet soy sauce
1 tsp. sugar
2 tbsp. oyster sauce

Cooking instructions:

1. Heat the pan and add vegetable oil. When you prepare the chili pepper, it depends on how spicy you want your food to be. Crush the chili pepper finely of you really it strong and taste real good. If you can’t stand that much spiciness, I suggest that you should only cut the chili pepper into pieces and use just 1 or 2 pepper.

2. When the pan is hot, then you can fry the preserved eggs. About 1 minute, it will be crunchy enough. Rest it in the plate and paper towel to absorb the oil.

3. Next, fry the basil leaves until it is crunchy and rest it on the paper towel as well.

4. In a different pan, (or the same pan but remove the used oil), add 3 tbsp. vegetable oil. Use medium heat and wait until it’s hot.

5. Add minced garlic and minced chili peppers. Fry until it smells nice, or until you sneeze.

6. Add minced pork, fish sauce, black and sweet soy sauce, sugar, oyster sauce and cook for 3 minutes.

7. Lastly, throw fried preserved eggs and half of fried basil into the pan and quick stir. Turn off the fire.

8. Dress the food with the rest of fried basil. Serve with Thai jasmine rice.

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Minced Pork and Salted Egg Stir-Fry, Moo Sab Kai Kem

Moo Sab Kai Kem

Minced Pork and Salted Egg Stir-Fry

หมูสับไข่เค็ม

 

Prepare:

1/2 cup minced pork
1 Salted Egg (Peel and cut to 4 pieces)
1 tbsp. lightly crushed black pepper
2 tbsp. sliced Chinese Celery
2 tbsp. cut baby corn
2 tbsp. cut carrot
2 tbsp. cut string bean
3 tbsp. oyster sauce
1 tbsp. minced garlic
1 tbsp. vegetable oil

 

 

Cooking Instructions:

1. Heat the pan and add vegetable oil. Wait until it is hot then add garlic.

2. When the garlic starts to smell aromatic, add pork and use medium fire to cook it for about 3 minutes.

3. Use the flipper for frying to crush the minced pork and make it cook very well.

4. After that, add baby corn, carrot, string bean, black pepper and oyster sauce. Mix well.

5. Add salted egg and Chinese celery and turn off the fire.

You don’t have to put fish sauce in this one because oyster sauce and salted egg are enough to make it balanced salty. Serve this with hot jasmine rice.

It is very easy and quick recipe to try at home. I first tried this food when I was at university in Ubon Ratchathani, a lovely quiet place and away from town.

I remembered ordering it from the restaurant at the village near by, really miss it there.

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