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!
7-10 sliced chicken breast All purpose flour 1 tbsp. white pepper powder 1 egg
Vegetable oil
2 tbsp. sliced shallot
2 tbsp. sliced coriander and scallion
1 tsp. chilli powder
2 tbsp. fish sauce
2 tbsp. lime juice
1 tbsp. roasted and crushed uncooked rice
1 tsp. sugar (optional)
5-10 mint leaves
Cooking instructions:
1. Soak the chicken into the salted water for 10-20 minutes. After that remove and dry the chicken well with paper towel.
2. Dip the chicken in the egg that you already beat (Use spoon to beat it and make it less bubbles as possible0. After that drop the chicken into flour. Then, drop it into the egg again. Last, drop it in the flour for the second time. Do this piece by piece.
First thing is to fry the chicken. There is no right portion to prepare the tempura flour as all purpose flour would give the best result itself. You will only need to mix the flour with white pepper powder, add more or less in the way to like it.
3. Now, turn on the pan with maximum heat. Add a lot of vegetable oil (or just enough to soak the whole piece of chicken). When the pan and vegetable oil is really really hot, drop the chicken in and lower the stove down to minimum heat. Fry the chicken until the flour turn gold then remove in from the pan.
4. Next, add fried chicken a big bowl. Add shallot, sliced coriander and scallion, mint.
5. In a different bowl, add fish sauce, lime juice, sugar, roasted and crushed uncooked rice and chilli powder. Now pour it in a bowl of fried chicken. Mix quickly and arrange in a plate.
6. Serve it with hot jasmine rice and sliced tomatoes.
300 g. soft bone from pig (ribs)
2 tbsp. stock powder
2 branches lemongrass (diagonally sliced) 2 tbsp. sliced galangal
1 handful kaffir lime leaves
1 liter water
3 tbsp. fish sauce
2 tbsp. lime juice
1 tsp. dry chili powder
2 tbsp. sliced coriander and scallion
1 tbsp. sliced sawtooth coriander
1 crushed coriander root
1 handful beansprout (optional)
Cooking Instructions: (Video is at the bottom of this page)
1. Boil 1 liter of water. Once it is boiling, add stock powder, lemongrass, sliced galangal, kaffir lime leaves, coriander root.
2. Wait until it is boiling again. Then add soft bone from pig’s ribs.
3. Cook for 8-10 minutes with low heat. Let the lid open just a little bit, in case the water is leaking out when water gets too hot.
4. Now, turn off the fire. Scoop the soup and put it a a bowl. Add sliced coriander, scallion, sawtooth coriander, dry chili powder, fish sauce and lime juice.
5. Bean sprout is an optional when you want to have some veggies in your soup.
Remember to change the taste the way you like. I fight with mom all the time about the taste because mom doesn’t like it too sour but I like it super sour. If you don’t like soft bone then chicken, fish, mushroom can be used as substitution. I have never seen anywhere add seafood into this kind of soup though.
Again, for the stock powder I use, I choosed Rod Dee from Ajinomoto brand. This brand has 32% of MSG, if you allergic to it or doesn’t want to have it in your food, then you can look for a different one which I show in the photo. At the time when I shop for the ingredients, I couldn’t find the one without MSG. awe.. it seems like this recipe should be called MSG Spicy and Sour soup, doesn’t it?
Anyway, with or without MSG.. it is up to you.
Talking about the used of MSG in Thailand, I guarantee that all restaurant in Thailand use it in the food. Once you tell them “NO MSG PLEASE”, some restaurant get mad and scold at you. I once got scold from one restaurant for telling them no msg, they said “the food wouldn’t be any good without it”. hmmm… ok
You can’t avoid MSG if you are in Thailand, unless you cook by yourself at home.
1. Boil 2 cup of water with pork’s bone and radish. Add salt and cook for 30 minutes.
2. Put soy sauce, light soy sauce, pepper.
3. In a different pot boil the water. When it’s boiling, throw noodle cook for a few second then remove to
the bowl.
4. Put morning glory and bean sprouts. Count a quick 1-2-3 then remove to the bowl.
5. Mix fry garlic with pickled garlic. Put it over top of the noodle.
6. Adjust the meat balls on a side (cooked beef, pork or chicken are your choice)
7. Now, pour the soup in the bowl and sprinkle the scallion.
If you want it in brown soup, you should put 1 tbsp. of Chinese five-spice blend or Pae-lo powder, LOBO brand.
Easy isn’t it?
Someone asked me what kind of food that Thai people eat for breakfast. I don’t think we have the food pattern for breakfast. My family eats almost anything in the morning. Jasmine rice with fried egg or omelets with soy sauce are our first choice because it takes a short time to make. Kao Tom (rice soup), sticky rice and BBQ pork or kaoji are the kind of food I saw people sell in the early morning.
I think Thai people will eat any kinds of food for their breakfast.
At 4 or 5 am, in some family, they will wake up and prepare food to offer the monks, who will walk around the town about 5.30- 6.30am of everyday. The food we cooked to offer the monks based on what our passed away relatives liked to eat and we saved some of those food for the breakfast. That is for a special occasion though. (We offer food to the monks everyday, every full moon, yearly on their birthday, weekly on the day they were born depends on each family routine.)
Thai Food Recipe: ต้มจืดผักกาดดอง Tom Jued Puk Gard Dong
(Chinese Mustard Pickled Soup)
ต้มจืดผักกาดดอง Tom Jued Puk Gard Dong Chinese Mustard Pickled Soup
Prepare:
2 cups chicken breast (cut it thick)
3 cloves garlic
1 radish (optional)
1 tsp. black pepper
2 tbsp. soy sauce 2 tbsp. fish sauce
8 oz. pickled Chinese mustard
2 cups water
1/4 tsp. salt
Cooking Instruction:
1. Crush black pepper and garlic together lightly.
2. Mix chicken with crushed garlic and black pepper. Add soy sauce and leave it in the refrigerator for 20 minutes.
3. Take the chicken out. Boil 2 cups of water. Add salt, fish sauce and put the chicken.
4. Now, cook it for 8 minutes.
5. Add pickled Chinese mustard and cook for another 5 minutes.
6. The soup will taste sour and a little bit salty. Turn off the fire.
You will get a great taste from black pepper as it sticks on the chicken!
Thai Food Recipe: ต้มข่าไก่ Tom Kha Gai (Chicken soup w/Coconut milk)
Thai Food Recipe: ต้มข่าไก่ Tom Kha Gai
(Spicy Chicken, Coconut Milk and Galangal Soup)
Prepare:
2 cups Chicken breast (cut thick)
9 oz. coconut milk (you can use Chao Koh Brand)
1 cup straw mushroom (cut half) or any other kind of mushroom
1 lemongrass (cut diagonally then crushed lightly) 4-8 pieces baby galangal (thinly sliced)
3-4 kaffir lime leaves (rip off the hard part) 1 group coriander (cut 1 inch)
1 group scallion (cut 1 inch long)
4 crushed guinea-peppers
3 tbsp. fish sauce
1/2 tsp. salt
3-4 tbsp. fresh lemon juice
Cooking Instruction:
1. Boil coconut milk. Keep stirring. Wait until the coconut milk has its oil come out. Then add baby galangal, lemongrass. Mix it together.
2. When the soup boiling, put chicken breast. Cook for 8-10 minutes. Add peppers, fish sauce. Use medium heat.
3. Maximize the heat. Then add straw mushroom. Cook for 1-2 minute. Turn off the fire.
4. Dress with condensed milk, kaffir lime leaves, coriander and scallion. Add lemon juice. You should eat the soup right away after adding lemon juice because as the time pass the taste of lemon will change.
5. Serve with hot fragrant jasmine rice from Thailand.
If you don’t like soft bone then chicken, fish, mushroom can be used as substitution. I have never seen anywhere add seafood into this kind of soup though.
Recent Comments