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!
Another recipe you will find in every Thai restaurant I bet but what they have there in vary from seafood mix Phad Cha or just salt water fish or even a type of clams. If you like Pad Ga Prao, you may also like this food too. The aromatic smell from galingale really makes you hungry! Prepare:
200-300 gram Squid (clean and cut to a bite size)
3 branches young pepper corn
1/2 cup sliced Galingale <<click to see photo
1 handful sweet basil
2 tbsp. vegetable oil
1 tbsp. fish sauce
1 tbsp. soy sauce
2 tbsp. oyster sauce (from Healthy boy brand, if you have Mae Krua brand then you will need just 1 tbsp.)
1. Crush shallot, garlic and chilies altogether.
2. Add vegetable oil in a hot pan. Add the paste we got from earlier. Fry it until you sneeze couple times.
3. Add squid and cook for 2-5 minutes depend on the heat you use. Don’t let it cook for too long because the squid will shrink and the meat will be quite tough to eat.
4. Add young pepper corn and galingale. Then add fish sauce, soy sauce and oyster sauce.
5. If you don’t like oyster sauce, just mix 1 tbsp. corn starch with 2 tbsp of water and pour it in. Let it get thick. This way you can slip the oyster sauce.
6. After you mix the sauce in the food well. Put sweet basil leaves and quickly stir. Then remove the food from the stove.
This recipe is called “Goong Sator Pad Gapi” in Thai. Here’s what you need to prepare for 1 serving.
Prepare: 10 big shrimps
100g fava beans
2 tbsp. sliced long red chili
1 tsp. shrimp paste (mix with 1 tbsp water)
1 tbsp. minced garlic
2 tbsp. sliced scallion
2 tbsp. vegetable oil
Sauce ingredients:
6-10 red chilli (depend on the level of spiciness you like)
10 cloves peeled garlic
1 tbsp. sliced coriander root
2 tbsp. fish sauce
3 tbsp. lime juice
1 tbsp. sugar
Cooking Instructions:
1. Making the sauce first by finely crush red chili, coriander root and garlic together. Add fish sauce, lime juice and sugar. Mix it well.
2. Now, heat up the pan. Add minced garlic and vegetable oil. Fry until the garlic has aromatic smell then add shrimps. Until the shrimps are cooked, add shrimp paste and fava beans. Add water if it gets too dry.
3. Then change the heat to low. Add the sauce we made earlier. Try 2 tbsp first, then taste it. If you like the stronger taste, add 1 tbsp at a time until you get the taste you like.
4. Next, add sliced long red chili and scallion. Quickly stir for 10 seconds.
1. In a hot pan, add vegetable oil and minced garlic. Fry it until it has aromatic smell. After that add pork. Cook pork for 2 minutes use maximum heat. If you don’t like pork you can use chicken, fish, shrimps as substitution or even skip the meat if you are vegetarian.
[For the fish, you should deep fried it first and add the fish last. Same with the shrimps, soft boiled them first.]
2. After the pork is done, add the vegetable that takes time to cook first, cucumber and pineapple. Then, add fish sauce, spy sauce, oyster sauce, tomato sauce, sugar. Mix well.
3. Next, add sweet pepper, onion, tomatoes. Turn of the fire and serve it with hot jasmine rice.
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.
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.
1/4 cup sea mussel
1/4 cup cooked cockle (throw away the shell)
1/2 cup cut squid (score the squid and soft boiled)
1/4 cup shrimp (peeled, de-veined, soft boiled)
5 pieces snapper (cut to bite size and boil)
2 bunches pepper corn
1 tbsp. minced chili pepper
1 tbsp. minced garlic
2 tbsp. sliced galingale
2 tbsp. chili paste for Tom Yum
1 tbsp. cut yellow or red sweet pepper
1 group scallion (cut 1 inch)
1/2 cup basil
1/2 tbsp. sugar
1 tbsp. oyster sauce
2 tbsp. fish sauce
2 tbsp. vegetable oil
Cooking Instructions:
1. Heat the pan start on low flame and add vegetable oil. Wait until it’s hot then fry minced garlic.
2. When the garlic smell aromatic, increase the flame. Add chili pepper, galingale, pepper corn, followed by squids, shrimp, snapper, cockles and sea mussel.
3. Mix well. Now, add fish sauce, oyster sauce, sugar, chili paste for Tom Yum.
4. Quick stir and then add sweet pepper, scallion and basil. Turn off the fire.
ผัดฉ่าทะเล is what I always order at the restaurant. With this recipe, I really like squid so I add a lot.
You can always add more or cut out the ones you don’t like.
1 cup big shrimps (peeled, de-veined)
3 tbsp. vegetable oil
2 tbsp. minced garlic
1/4 cup stock
1 tbsp. curry powder
1 onion (cut)
1 tbsp. oyster sauce
1 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. light soy sauce
1 tbsp. shrimp paste for Tom Yum
1 tbsp. sugar
2 eggs
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
4 red and green chili peppers (cut diagonally)
1 tsp. pepper
Cooking Instructions:
1. Heat the pan and add vegetable oil. Wait until it’s hot.
2. Fry minced garlic until it has aromatic smell. Cook the shrimps for 2 minues.
3. When the shrimps are almost done, add stock, curry powder, onion, oyster sauce, fish sauce, soy sauce, light soy sauce, shrimp paste for Tom Yum and sugar.
4. Beat the eggs and add it into the pan.
5. After that, add scallion, Chinese celery, chili peppers and quick stir.
6. Turn off the fire.
7. Sprinkle pepper on top when you serve this recipe.
Stir-Fried Fish with Chinese Celery, in Thai, Pla Pad Kun Chai
Stir-Fried Fish with Chinese Celery
ปลาผัดขึ้นฉ่าย
Pla Pad Kun Chai
Prepare:
1/2 cup snapper (cut and deep fried)
1/2 cup Chinese celery
1/2 cup cut scallion
1 tbsp. cut sweet pepper (red)
3 tbsp. oyster sauce
1 tbsp. stock
1 tbsp. olive oil
1 tbsp. minced garlic
Cooking instructions:
1. Heat the pan and add garlic.
2. Stir-fry until it smells aromatic. After that, add fried snapper, scallion, Chinese celery, sweet pepper, oyster sauce and stock.
3. Quick stir and turn off the fire. Serve on top of jasmine rice.
This is my dinner for today! I just want to eat something different from what I cook at home and from what I usually order at the restaurants. This evening, I and my husband found the best restaurant here in town. The price is very cheap, consider the food they cooked but it is expensive, compare to the same type of restaurants in town. Think about the taste, it is always worth it!
This recipe you can apply it with any kind of fish. In Thailand, we mostly cook snakehead fish as it is easy to find anywhere in Thailand and cheap. You should pick the fish with less bone and make sure you get the fresh one. That way, you will taste the sweetness from its meat.
หอยลายผัดพริกเผา Hoi Lai Pad Prig Phao (Stir-Fried Clam with Sweet Chili Paste)
หอยลายผัดพริกเผา
Hoi Lai Pad Prig Phao
(Stir-Fried Clam with Sweet Chili Paste)
Prepare:
1 cup clam (pick the biggest size)
3 tbsp. oyster sauce
2 tbsp. chili paste for Tom Yum
1 tbsp. minced garlic
1 tbsp. red chili pepper (cut diagonally)
1/2 cup sweet basil
1 tbsp. olive oil
Cooking Instructions:
1. Heat the pan and put olive oil.
2. Wait until it’s hot then add minced garlic.
3. When the garlic smell nice, add clam and oyster sauce.
4. Cook for 5 minutes then add chili paste for Tom Yum. Pick the one that is less spicy if you don’t want it to get too hot. There are three levels of spiciness of instant chili paste for Tom Yum. The whole smallest bottle is a right amount of chili paste for this recipe.
5. Cook for another 5 minutes. When you see the clam open, that’s when it’s ready.
6. Now, add sweet basil and red chili pepper. Mix well. Serve with hot jasmine rice.
I think I am going to post a lot of seafood recipes in this week. I really like it when we travel to the ocean and we can get fresh seafood from the market not so far from the beach.
Thai style, we don’t pull out the meat from clam and then cook. We just cook the whole thing. As same as, one recipe I like to eat back at home. It was the shell from fresh water which has almost round shape. We cut a small part of that shell’s bottom and stir fry the whole thing with sweet basil.
The funny thing is we made a noise “Joob!” when we try to get the meat out. My mouth was so tired before I finish the meal….haha. The easiest way is to use toothpick to pull out the meat… You can see this recipe in a very remote area of Isaan. I mean a real countryside of about 30 Km. from even a small town.
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