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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ผัดเปรี้ยวหวาน Pad Priao Wan

(Sour and Sweet Stir Fry)

ผัดเปรี้ยวหวาน
Pad Priao Wan
(Sour and Sweet Stir-Fry)

Prepare:

5 tomatoes (cut 4 times each one)
10 big shrimps (peeled, de-veined, cleaned and cooked)
1/4 cup cut onion
1/4 cup cut sweet peppers (yellow, green and red)
1/4 cup sliced pineapple
10-12 partridge eggs (boiled and peeled)
1 tbsp. minced garlic
2 tbsp. oyster sauce
3 tbsp. ketchup (or as much as you like)
1 tbsp. fish sauce
1/2 tsp. sugar
1 tsp. Thai pepper powder
1 tbsp. olive oil

Cooking Instructions:

1. Heat the pan and add olive oil.

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

3. Put sweet peppers, tomatoes, onion and then stir for 2 minutes.

4. After that, add shrimps, pineapple, oyster sauce, fish sauce, sugar, ketchup and thai pepper powder.

5. Add water if the sauce gets too thick.

6. The taste should be sweet, sour and a salty.

7. If you like the partridge eggs, add it in the pan and mix well before you turn off the fire.

8. Serve with jasmine rice.

Pad Priao Wan (Sour and Sweet Stir-Fry) is another colorful Thai food recipe for the children and everyone that loves sweet and sour food. It is also good for any of you who is on diet program. Just skip the shrimps and add less oil in the food. Broccoli and carrot can be added if you love more vegetables. I love to put a lot of fresh tomatoes in my Pad Priao Wan because it helps provide me a nice, fresh, radiant and smooth skin!!

In Thai restaurants you may find this food but they would cook it with crispy fried fish.

Joy^^

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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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ยำไข่เค็ม Yum Kai Kem (Salted Eggs with Spicy and Sour Salad)

Prepare:

6 salted eggs (cook in boiling water for 7 minutes)
1 handful thin sliced spring onion
1 handful cut Chinese celery
2 tbsp. sliced red chili pepper
2 handful thin sliced lemongrass
2 tbsp. pickled garlic
1 tbsp. juice from pickle garlic
2 tomatoes cut bite size
1 cup sliced cabbage
3 tbsp. fish sauce
1 tbsp. sugar
3 lemons

Cooking Instructions: 

1. Cut the boiled salted eggs in half.

2. In a big bowl, add red chili pepper, fish sauce, sugar, squeeze the juice from 3 lemons, juice from pickle garlic, lemongrass, pickled garlic and 1/4 cup water. Keep adding fish sauce, lemon juice and sugar until you get the real taste of spicy and sour salad. 

Some people ground fresh garlic and red chili pepper first to get the red color, I didn’t.

3. After you get it at the taste you like, place sliced cabbage on the big plate, then salted eggs come after. You may choose Salted Red Yolk from my previous recipe: Salted Red Egg Yolks >>> 

4. Throw together tomatoes, onion and celery. Next, pour sauce from step 2 and serve with boiled plain rice.

Last week, my colleague got went back home in Chaiya, Surat Thani where it is famous for salted eggs. Her family owns a business selling salted eggs in the area by Suam Mohk, meditation center. When she came back to work, we all got 1 small box of salted duck eggs with OTOP logo. (This OTOP logo means “One Tumbon One Product”- good quality).

I promised to her and the girl working at the shop next door that I will cook ยำไข่เค็ม (Yum Kai Kem) for them if we share all ingredients cost. They gave me 10 Baht each so I got 30 Baht total. That’s enough for this recipe as we already had 6 salted eggs from my friends. I finished it with big praise for myself by myself! haha  

I was so sad that day I didn’t have the camera with me and I don’t know when will be the next time until I cook again.

 

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เสือร้องไห้ Sueh-ah Rong Hai (Weeping Tiger)

เสือร้องไห้
Sueh-ah Rong Hai
(Weeping Tiger)

Prepare:
1 kg. beef (chest part with some fat stick to it)
3 tbsp. oyster sauce
3 tbsp. light soy sauce
1 tbsp. brandy
Tomatoes
Cucumber
Lettuce
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 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^)

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Bamboo Salad ซุปหน่อไม้

Bamboo Salad
ซุปหน่อไม้
Soup No Mai

Prepare:

2 cups boiled and scraped Bamboo
1 cup Bai Ya Nang (Look at my post here to see what kind of green leaves I use)
http://trythaifood.thaipulse.com/2007/01/thai-isaan-food-recipe-ho-mok-gai-sai.html

1 tbsp. fish sauce
1 tsp. salt
2 tbsp. Pla rah (fermented fish sauce)
1 tbsp. roasted sesame (then ground it finely, blow out the burnt dust)
2 tbsp. Khao Bue-ah (soaked uncooked rice)
1 tsp. dried chili pepper powder
2 tbsp. mints
2 tbsp. Sliced red onion
1 tbsp. chili peppers (ground)
2 tbsp. Sliced coriander
2 tbsp. Sliced scallion
1 tbsp. Sliced parsley

Cooking Instructions: 

 

1. Boil the bamboo and scraped it with fork. Cut it short about 10cm.

2. Finely ground Khao Bue-ah with Bai Ya nang. Add 1 cup of water and squeeze until you get green juice.

3. Wash scraped bamboo again with clean water and place into the pot.

4. Add green juice, salt, pla rah juice and chili pepper. Boil it with medium heat until it’s boiling.

5. After that, turn off the fire and wait until it’s cool off.

6. Next, add coriander, scallion, parsley, sliced red onion and dried chili peppers. Mix well.

 

 

The juice in this recipe should be a little thick and should not be too much.

Top with roasted sesame and mints. Serve with sticky rice and eat under the big tree by the rice fields.

Hehe can you imagine that picture?? That’s what we do… ;P

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