Thai food recipes and cooking blog from authentic Thailand cook with instructions, photos, videos, and stories. Pad Thai, Tom Yum Goong, Tom Kha Gai, desserts and more!
Before we cook the rice, we usually clean the rice with regular water once or twice. Most people, almost everyone, pour it in the drain and not giving it any interest to drink as it is full of dust and dirt. Who would care that the water they let it goes waste would have tremendously benefit to their health and their daily life. This rice water is called “Rice Milk”.
Thai eat rice as their main food. Breakfast, lunch and dinner or even in the dessert has rice as part of the main ingredient. In the past, we saved this water from cleaning the rice. So that water used to clean on the second time, we can drink for our good health. Heard it from my mom, people in the past boiled it and added a little bit of salt to make it a better taste to drink. Babies in a very very poor family had drink the rice milk with sugar added into it as they have no money to buy cow milk.
Beside the uses of it as a kind of healthy drink, rice milk can be used as part of shampoo which help with the dandruff, washing face, cleaning vegetable, washing dish, cleaning fish and get rid of its fishy smell. Other from that, it is really helpful using it to wash your slippery hands from touching clothes detergent.
The easiest way to make Rice Milk is by cooking the rice in ancient time. How? You will only have to boil the rice. Let it boil. Rinse out the water before the rice is cooked and the water runs dry. This kind of Rice Milk is not available in the market, is it?
What we have heard a lot from the media is Germinated brown rice or GABA-rice. This Rice Milk called V-fit made it easier. Mali, my 19 months baby girl, loves this.
Nah!!! You are fooled by the title of my post!!!! Yes the name of this egg is literary translated as Preserved Eggs with Horse’s Pee!! but it actually has nothing to do with the horse Pee!!!
As I looked up on the internet, Kai Yiew Ma is originally and accidentally found by Chinese people. It was discovered in the horse’s stall after it has been cover with hays over and over (of course the horses pee on it!). Someone, as they said, picked it up, tasted it and happened to “LIKE” it. Then, people form an instruction of how to make Kai Yiew Ma based on the way it was found.
No one ever knows if this story was true.
Honestly, I don’t know how to make it but I found the instruction in Thai language which I could translate it. However, it has many chemical ingredients. Make sure you don’t eat too much Kai Yiew Ma because those chemical will definitely collected in your body and course health problem. It used to be my favorite, but not anymore after I know this.
I used to think the way to make Kai Yiew Ma (preserved eggs) is as simple as making Salted Eggs and has no chemical. Especially the name that literary means Eggs with Horse’s Pee and pink color make me think this food is friendly to nature and friendly to human body!
If you are insist that you have to make and eat them, here’s the recipe.
Source: http://www.chemtrack.org/News-Detail.asp?TID=4&ID=29 Credit to Department of Science Service, Thailand
Prepare:
32 duck eggs
Ingredients that were used to preserved the eggs:
5 liters of water
80 grams black tea leaves
500 grams salt (Sodium chloride ( NaCl)
300 grams Sodium carbonate (Na2CO3)
750 grams Calcium oxide (CaO)
2.5 grams Zinc oxide ( ZnO)
Ingredients that were used to coat the eggs:
=== Please uses instantly after you made it==== 1 portion of Tapioca flour + water 5 portions of white Kaolin clay (same type that is used for beauty re boost because it passed the test for bacteria infection process.)
container must be tolerant to Base (chemistry)
1 big pot used for boiling the ingredients
8-10 liters Plastic container with lid
big flat sponge (use it to cover the eggs and push them under the mixed and boiled liquid)
Instruction on How to make Kai Yiew Ma/ Kai Yeow Ma:
1. Mix water, black tea leaves, salt (Sodium chloride ( NaCl), Sodium carbonate (Na2CO3) and Calcium oxide (CaO)
in a big pot that is tolerant to Base (chemistry).
2. Boil the liquid until it is boiling.
3. Let it cool off and then use a piece of thin white clothes to separate the liquid and its residue. Then, add Zinc oxide ( ZnO).
4. Gently stir until the Zinc oxide is dissolved.
***** Be ware that this mix has strong effect from Base. It could give reaction to your skin, so make sure you ware gloves, mask and glasses. ********
5. Arrange the eggs in a plastic container. The eggs must be clean and not having a crack on it.
6. Pour the mixed liquid from step 4 into the container. Use a flat sponge to cover the top or use anything to make sure the eggs stay under the liquid. Cover the container with the lid and keep it for 30 days. (Some say 45 days is ok)
7. After 30 days, remove the eggs and leave them to get dry.
Now, prepare the coating:
The eggs need to be coated in order to keep it moisture and not letting it evaporate.
1. Mix tapioca with water and stir quickly until the flour dissolved.
2. Pour the mix in boiling water and keep stirring until you get the clear and sticky liquid.
3. Now, add light Kaolin clay. Mix this extremely well.
4. Coat the eggs with this mix.
Now you can keep the eggs for 2 weeks. If you put the eggs in a closed plastic bad, you can also keep it for about a month.
Click to see Thai version TV show of how to make Kai Yiew Ma. Fast forward to 1.30.
Ok! Anyone would have known or even have a chance to taste delicious pink/red rose apple, I think it is being called that way because if the color. How about when it’s white? Will it be called Lilly Apple in English??
White Rose Apple with this size is not normally found in Thailand local market. With its sour taste and not having enough meat to offer, many people would find it not worth buying. Believe it or not, some Thai people love to eat this white rose apple with sweet shrimp paste dipping sauce or dip it in Prig Glu-ah (salt and chilli powder).
It is my first time seeing these tiny rose apple in white! So I have to get some and try! It is only 25 Baht/kilo. I tried it, Vern tried, my mom tried (she has never seen it in her 65 years), baby Mali tried some…
Our family voted this fruit for “NO” not recommended but it is never a waste of time to try something new.
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.
2 cups coconut cream
6 duck’s eggs
1 tbsp. wheat flour
1/2 tsp. salt
1 and 1/4 cup palm sugar
1 cup fried onion (slice onion thinly and fried until it turn brown)
Cooking Instructions:
1. Well mix the coconut cream, palm sugar and wheat flour.
2. In a different bowl, beat duck’s eggs and then add salt.
3. Mix number 1 and 2 altogether in a pot. Then, cook it with medium heat for 5 minutes.
4. Next, move it from the pot into a bowl.
5. Put the bowl in cooking oven with 350F for 35 minutes or until the surface turn to brown.
6. Top with fried onion.
Kha-nom Mo Gaeng is one of our famous Thai dessert. Maybe you have a question why Thai people choose palm sugar for all kind of food, especially when we cook Thai dessert. Palm sugar has a nice color and odor, and of course its unique taste with high cholesterol. No wonder I am getting fat!!
10 Pisang Awak banana (half ripe) if you get the one that is too ripe, the result you get will be too soft ( I like it like that though)
3/4 cup sugar
1 tsp. salt
1/2 thickest coconut cream
3 cup coconut milk
Cooking Instructions:
1. Peel and cut the bananas into 4 pieces.
2. Put coconut milk in a pot. Wait until it’s boiling, then add babana pieces. Cook for 7 minutes.
3. Now, add sugar and salt. Stir until the sugar is dissolved.
4. After that, add thick coconut cream. Turn off the fire.
5. You can serve it hot or cold as you like. We store it in the refrigerator for 15 minutes to make it cold.
Gluay Buad Chee or Banana Dessert, which means whole bananas boiled in coconut cream, is my favorite dessert since I was young. I like the banana not too soft so when I cook it I usually use bananas that only turn ripe for about 10%. However, to use 70-80% ripe banana will give you a naturally sweetness from itself and 90% ripe will make the food too soft.
We can also apply this menu with pumpkin and taro.
I love them all!!
Ps. Watch my video in youtube of how to make this recipe but with pumpkin.
Thai Food Recipe: กุ้งสะตอผัดกะปิ Goong Sator Pad Gapi
(Shrimp and Sator Stir Fry)
กุ้งสะตอผัดกะปิ
Goong Sator Pad Gapi
(Shrimps and Sator Stir-Fry with Shrimp Paste Sauce)
Prepare:
1 cup shrimp (peeled, de-veined, cooked)
1 cup sator
3 cloves garlic
5 red chili peppers
1 tbsp. fish sauce
2 tsp. sugar
2 tbsp. lemon juice
1 tbsp. minced garlic
1/2 cup cut scallion
2 tsp. shrimp paste
2 tbsp. dried shrimp (optional)
1/4 cup water
1 tbsp. olive oil
Cooking Instructions:
1. Ground garlic, red chili peppers and dried shrimp together. Mix it with shrimp paste, sugar, fish sauce, lemon juice.
2. Heat the pan and put olive oil. When the pan is hot, add minced garlic. Fry it until the garlic smells aromatic.
3. Pour the sauce from number one on the pan. Use medium heat. When it smells nice, usually take 1 minute, put shrimp, sator and scallion. Mix well.
4. Add some small amount of water if the food is too thick. If you like it juicy, you can add more water.
Goong Sator Pad Gapi is a Southern Thailand food recipe. We serve it with hot jasmine rice. Especially with sator (Fava beans), it has a really good taste.
(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.
How? You will only have to boil the rice. Let it boil. Rinse out the water before the rice is cooked and the water runs dry. This kind of Rice Milk is not available in the market, is it? 
Joy
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