Thai Food Recipe: Sueh-ah Rong Hai (Weeping Tiger)

Sueh-ah Rong Hai (Weeping Tiger)



1 kg. beef (chest part with some fat stick to it)
3 tbsp. oyster sauce
3 tbsp. light soy sauce
1 tbsp. brandy
Coriander leaves

Sour Sauce:

2 tbsp. lemon juice
1 tsp. chili power (as much as you like)
3 tbsp. fish sauce
1/2 tbsp. palm sugar
2 tbsp. Roasted uncooked rice


Cooking Instructions:

1. Slice the beef thick. Mix them with oyster sauce, light soy sauce and brandy in a big bowl. Wrap the bowl and leave it in refrigerator for 1 hour.

2. Grill in low heat for about 8 minutes. Make it medium cooked.

3. Cut it to a bite size. Serve with tomatoes, cucumber and lettuce. Dress the top with coriander leaves.

4. Make sour sauce with sour sauce ingredients. Roasted uncooked rice will make it smell so nice!


Why is our Tiger is crying??? – – – (>_<)- – – –

One upon a time, our Tiger is the king of the forest (sort of).
He loves to hunt for a cow.

Once he caught one cow, he would jump to the chest part first as it was the most testy piece of all.
“It was sweet and so soft”, the tiger said.

When it’s time for the human go hunting in the forest, crazy human love the chest part too!!
So, whenever Tiger saw the dead cow with its chest part already taken or when he was thinking
about human is eating the cow chest, he cried so hard as it was also his favorite.

Poor Tiger..

Hehe (^v^)

Sawasdee Ka - Joy

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

Yum Woon Sen - Mung Bean Noodle Spicy Salad, from Thailand.

Yum Woon Sen – Cellophane Mun Bean Noodle Spicy Salad


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 at our office, Yum Woon Sen, for the first time after a long time. I like to add a lot of vegetables and make it more sour and spicy than 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.


Note from Vern

I first had yum woon sen in Tampa, Florida at a Thai restaurant. I wanted to try something new because I had already bought my one-way ticket to fly to Thailand and I knew I was going to have to get used to the food. All I knew at the time was tom yum soup and pad Thai noodles! Well, the cook at the Thai restaurant knew to dumb it down for me a bit and take the spice out. They also made it a bit sweet for me, and not so sour. There was only like 1 chili cut up in mine.

I liked yum woon sen immediately. I was in for somewhat of a shock once I arrived in Thailand and got my first true Thai version of the dish. It was very spicy, very wet, and the vegetables were so perfectly done. It was so much better than it was in the USA. I love spicy food, and this was definitely spicy, but eventually I got used to it. If you’re afraid you might not get used to the level of spice in the country, I would say that you shouldn’t worry. Just tell everyone NO chilis. Mai ow prik na krup (na ka, if you’re a woman). It will STILL be spicy, because Thais just don’t know how to make anything that is supposed to have chilis – with at LEAST one chili in it, but you’ll get used to it and soon you’ll be eating it like me.

I like it so hot, that when they ask, I say, “Pedt silop suh lai.” It means, make it so hot that I fall into a coma. Sometimes they actually do make it that hot! Be careful what you ask for.

Come to Thailand and taste authentic Thai food! I’m trying to get Joy to teach classes to visitors that want to learn how to make a couple of dishes during their vacation. I hope she goes for it and quits her other job!

Sawasdee Ka - Joy

Thai Food Recipe: Kao Klook Ga Pi Rice with Shrimp Paste

Kao Klook Ga Pi - rice with shrimp paste.

Thai Food Recipe: Kao Klook Ga-pi

(Rice Mixed with Shrimp paste)


6 cups cook jasmine rice
2 tbsp. shrimp paste
3 cloves garlic
1 cup pork (cut small cube)
1/4 cup fried dried shrimp
2 eggs
4 red onions (sliced)
2 tbsp. palm sugar
1 tbsp. fish sauce
1/4 tsp. black pepper powder
1/6 tsp. salt
2 tsp. sugar

1/4 cup finely cut string beans
1/4 cup finely cut raw sour mango
2 red chili peppers (more or less as you wish)
2 pieces lemon
2 tbsp. olive oil

Cooking Instructions:

1. Add olive oil in a hot pan. Beat eggs and mix with 1 tsp. fish sauce.Fry until the eggs turn gold.

2. Leave it cool then Use paper towel absorb the oil. Slice into small pieces.

3. Ground garlic, black pepper finely. Mix it with the pork and salt. Now, cook the pork in the pan with hot olive oil for 5 minutes.

4. Add palm sugar, fish sauce,and 1 tbsp. of water. Cook for another 5 minutes.

5. When the sauce get thick, turn off the fire.

6. Next, we will make the rice.

7. Fry shrimp paste in hot pan with olive oil. Add 1 tsp. of fish sauce and 2 tsp. of sugar then mix well. Turn off the fire.

8. In a bowl, mix shrimp paste that made from number 7 with rice. Add the paste little by little.

9. You don’t need to use all the paste. Taste it the way you like.

10. Serve the rice with string bean, sliced red chilies, mango, eggs, red onions, lemon, pork, cucumber, dried shrimp and top with coriander leaves.


Put as much of each vegetable as you like.

Sawasdee Ka - Joy

Thai Food Recipe: Pad Yod Fuhk Thong

Pad yod fuhk thong - young pumpkin leaves stir-fry.

Thai Food Recipe: Pad Yod Fuhk Thong

(Pumpkin Young Leaves Stir-Fry)


2 cups pumpkin young leaves
2 cloves garlic (crush lightly)
2 tbsp. oyster sauce
1 tsp. soy sauce
1 tsp. fish sauce
1 tbsp. olive oil

Cooking Instructions:

1. Pick the best and young parts of pumpkin leaves, usually at the end. It’s better to rip the leaves for 1 inch by hand.

2. Heat the pan and put olive oil in it. Wait until the oil is hot. Use maximum heat.

3. Then fry garlic. Add fish sauce, soy sauce and pumpkin young leaves.

4. Next, add oyster sauce. Mix well. Turn off the fire.

You should cook this food quickly. Count 1 – 2 – 3 while you stir, and then finish it. 🙂

This is too much! There are too many pumpkin food recipes right?? In Thailand, Not only do we eat the rind, but we also eat the seeds, young leaves, flowers and shell. Especially the shell, it has beta-carotene that provides potent anti-cancer properties, vitamin C and a healthy dose of heart-protecting potassium.

I will show you more pumpkin recipes tomorrow!

Sawasdee Ka - Joy

Thai Food Recipe: Tao Huu Song Krueng

Tao huu song krueng - Fried bean curd dressed with oyster sauce and shitake mushrooms.

Thai Food Recipe: Tao Huu Song Krueng

(Fried Bean Curd Dressed with Oyster Sauce)

Tao Huu Song Krueng

(Fried Bean Curd Dressed with Oyster Sauce)


1 cup bean curd
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
1/2 cup minced pork
1/2 cup sliced carrot
1/2 cup corn flour
1/2 cup shitake mushroom
1/4 cup asparagus (cut 1 inch)
1 tbsp. minced garlic
1 sweetbell pepper (sliced)

1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
vegetable oil

Cooking Instructions:

1. Dissolve corn flour with 1/4 cup of water.

2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.

3. Put fried bean curd in a strainer.

4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.

5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.

6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.

Sawasdee Ka - Joy