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!
Many times, I bet that you have noticed Thai dessert has a unique scent even when you were chewing it in your mouth. A scent of candle is the answer for that. Looking close into it, the scent of candle in the coconut milk is not just the only long time secret of cooking that was transfer from generation to generation but scents of flowers as well included in the recipes.
I am going to write about the Scent of Candle Coconut Milk first.
Wait for a second!!! Scent of Candle is not a smell of smoke! Then, How to make Scent of Candle Coconut Milk? Here’s how we do it.
Prepare: A ceramic container – must have a lid
good quality candle
small aluminum cup
coconut milk
Instructions:
1. Pour coconut milk in a ceramic or glass container. Do not use the plastic box or anything plastic because there’s a chance that it will catch on fire. Importantly, the plastic will absorb all the aromatic smell and mix it up with it own plastic scent and then your coconut milk will have a strange plastic smell instead of candle.
2. Light the candle and lay it on the small aluminum cup. Let the fire burn the wax a little bit. Now, float the cup on top of coconut milk. Blow the candle off. Important thing to remember, you should chase away the very black smoke which you will get as the first result after you blow the candle off. That one I call it “smoke”. what come later is a scent of candle.
After you chase away the black smoke, quickly shut the lid and leave it like that for 10-15 minutes. Then, repeat this 3 times.
If you don’t want to go through all this mess (like me), Chao Koh Brand is you solution. I don’t get any commission for advertising their product on my blog… but hey! They are really thoughtful of creating the wonderful artistic scent of Thai dessert. I have a big
This video is not showing hot to make Scent of Candle coconut milk. It is just Thai TV commercial from Chao Koh brand
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.
(ผัดเขียวหวานกุ้ง)
Green curry with stir-fried shrimp
Prepare:
500g Shrimps
300g Straw mushroom
3 Big red chili peppers
1 handful Sweet basil
2 tbsp. Sliced kaffir lime leaves
1 tbsp. Minced garlic
1 tbsp. Green curry paste
2 tbsp. Vegetable oil or olive oil
2 tsp. Sugar
2 tbsp. Fish sauce
1/2 cup Coconut milk or condensed milk
Instructions:
1. Add vegetable oil into the pan and use medium heat. Add garlic and green curry paste fry until it smell nice.
2. Add condensed milk or coconut milk. Wait until it is boiling. Keep stirring because the milk will burn easily.
3. Add mushroom and let it cooked for 1 minute. Add sugar and fish sauce. You will want to cook mushroom first before the adding the shrimp because if the shrimps are being cooked for too long the meat will get very hard and doesn’t taste so good.
4. Now add the shrimps. Cook for 30 seconds.
5. Add red chili peppers, sweet basil and kaffir lime leave.
6. Stir 3 times and turn of the fire.
It has been a long time since I did a cooking video. (1 year and a half) I am very excited to do it again after everything is settled for baby.. and I feel ok now after the c-section. I quit my job and now I am a full time mommy.
I started reading a magazine about raising our baby since I have no idea at all about the basic things I should know. Before Mali was born, I spent time being very excited and get all the information about pregnancy.. but I forgot to look out for the info about after pregnancy….LOL! So, it was a little frustrating during the first month to take care of Mali. To be honest, I didn’t know that baby would be eating something else beside milk after 6 months. Now I really have to think about the baby menu. Hmm…
Anyway, this magazine that I read has a mommy menu section. It looks delicious and very simple to make so I want to see if I could finish it in 5 minutes…. Hehe it went quite well. I cooked food in 5minutes but spent 2 hours preparing it.
This is not that bad. My aunt said that I should clean up at the same time I am preparing the food (that is why it takes me a long time when I cook). When the food is ready, now you don’t have to spend extra time to clean the counter or have everyone wait for you to clean up the kitchen before or after the dinner time.
I think I am mental.. haha because I can’t have a peaceful meal while the kitchen is still dirty.
5 pieces thin sliced galangal (2mm)
10 Kaffir lime leaves
2 lemongrass (cut into 7cm long and crush them roughly)
1 handful of small red (purple) onions
8 cloves garlic
10-15 dried red chili peppers (this amount could burn your lips)
1 cup sliced scallion (1inch long)
fermented fish sauce (pla rah) – I think you can find the juice that is ready to use?
2 tbsp. fish sauce
7 crushed galingale (click here to see Galingale image)
2 cups fish meat (cooked and crushed) don’t forget to pick out the bones it could be any kind of fish, but I think Tilapia is the best.
white rice noodle (Khanom Jeen) as much as you want to eat.
fish balls (2 cups)
1 tsp. sugar
1 handful sweet basil
dill (cut 1.5 inch long) as much as you like
Side vegetables:
pickled Chinese cabbage
normal cabbage
cucumber
long beans
bean sprouts
dill (cut 1.5 inch long) as much as you like
Instructions:
1. Mash red onion, garlic, 2 pieces galangal, 5 dried chili pepper altogether.
2. In boiling water, add 3 pieces galangal, stuff we have from number 1, Kaffir lime leaves, crushed galingale and the rest of dried red chili peppers. Wait until it is boiling again.
3. Now, add fermented fish sauce, fish sauce, sugar, fish balls, sweet basil, scallion and dill. Wait until it is boiling again then turn off the fire.
The trick is to start with adding small amount of fermented fish sauce. Add more if the test is not right yet. Keep adding little by little until you get the right test. I dare not putting the amount as I didn’t say how much water you should boil in the pot. I usually add half of the pot.
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.
1 big sea crab (about 600g)
2 eggs
2 tbsp. condensed milk
3 tbsp. chili paste in vegetable oil
1 tbsp. vegetable oil
2 tbsp. minced garlic
1 onion (cut into dices)
Red, green and yellow sweet bell peppers (one of each cut into dices)
1 tbsp. Curry powder
1 tbsp. Shao xing cooking wine
1 and 1/2 cup stock
1 tsp. sugar
1 tbsp. oyster sauce
1/2 tbsp. light soy sauce
1 tsp. pepper
2 groups scallion (cut 1 inch)
2 groups Chinese celery (cut 1 inch)
2 tbsp. red chili pepper (cut diagonally)
Cooking Instructions:
1. Clean the crab very well. Pull out the shell. Cut it into 6 pieces and crush its claws.
2. Beat the eggs. Then add condensed milk and chili paste in it. Mix well.
3. Next, heat the pan with medium heat. When it’s hot, add minced garlic. Now, throw onion, sweet bell peppers. Stir-fry for 3 minutes.
4. After that, add crab, curry powder, shaoxing cooking wine, stock, sugar, oyster sauce, light soy sauce, and pepper.
5. Close the pan with its cover. When the stock dries out down to 1 cup, remove the cover.
6. Throw scallion, Chinese celery, red chili peppers and beat egg. Stir-fry until the egg is done. Turn off the fire.
Sea Crab with Curry Powder Stir-Fry is one of my favorites. We sometimes got it at the restaurants when I was at home in Sisaket. I don’t like the part that we have to pick out the meat from the crab’s hard shell, it is too messy. When the sweet taste of fresh crab meat with curry powder and fresh Chinese celery touch my tongue, I forgot all the hard work I’ve been through the hard shell…haha However, the sea crab doesn’t taste as good and as easy to eat as my fermented crab in Somtam!
1. Ground all the paste ingredients together and finely.
2. Separate the coconut milk in half. The first half, boil it with the duck on low heat until the meat get soft. Remove from the stove when it’s ready.
3. Second part, put it in the pan and use medium heat. Add all the paste and keep stirring until it smells aromatic (take about 15).
4. After 15 minutes, add roasted duck, tomatoes, sugar, fish sauce, red chili peppers and sweet basil.
5. You may adjust the taste as the way you like, up to you.
Thai food has duck in many kinds of recipe, for example, duck in soup noodle, roasted duck with rice, duck spicy and sour salad. We love anything with tough meat really and duck meat has tough texture. Maybe, it’s just Thai Isaan people who love it. We have one snack made of tamarind seed. We cook it in a hot pan without adding oil and wait until it’s burnt at the right level. When we eat, we crack the shell open and chew the hard seed inside. Some people can chew this all day, like my mom. Or… when you see a Thai person chewing ice after he or she finished the drink, you can tell he/she is from Isaan.
We love to chew tough food and hard stuff that’s why we have a big jaw. It’s the way you can tell if they are from north eastern of Thailand, flat noses, big cheek bones and big jaws. I blamed it on the sticky rice for causing my nose flat though. I’m very mad but I can’t stop eating it.
Thai Food Curry: Gang Ped Gai Sai Sator (Chicken Curry with Green Bean)
Prepare:
1 cup chicken
1 cup sato (from nitta tree)
1/2 cup sliced bamboo
4 kaffir lime leaves
2 lemongrass (sliced)
2 pieces galangal (cut finely)
2 red onions
1 clove garlic
2 tsp. shrimp paste
1 tsp. kiffir lime skin (sliced)
5 dried red chili peppers
8 oz. coconut milk
2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. olive oil
Cooking Instruction:
1. Ground lemongrass, galangal, red onions, garlic, shrimp paste, kiffir lime skin and dried red chili peppers together. Good thing about making the paste by yourself is the best smell of fresh ingredients.
2. Heat the pan and put olive oil. Wait until the pan is hot then put the paste that we made from step 1.
3. Fry the paste until it smells nice. Now, add chicken, fish sauce, sugar and half of coconut milk. Then mix well.
4. Cook for 10 minutes. Keep adding coconut milk or water when the pan is getting too dry.
5. After that, add sato and bamboo. Pour the rest of coconut milk. Cook for about 2 minutes.
6. Turn off the fire. Dress the curry with kaffir lime leaves.
You should crack the bean open to check inside if there is any warm in it. Even though I picked the most expensive one, which is usually fresh, I still found 5 warms. Be careful naka!
2 lemongrass (sliced)
2 pieces galangal (cut finely)
2 red onions
1 clove garlic
2 tsp. shrimp paste
1 tsp. kiffir lime skin (sliced)
5 dried red chili peppers
Group 2
1 cup cooked shrimp (peeled and de-veined) squid and cooked snapper meat (slice and take out the bone)
1 egg (beat)
cup thickest part of coconut cream
1 cup soft coconut meat (sliced)
2 tbsp. milk
cup sweet basil
2 tbsp. fish sauce
tsp. sugar
Cooking Instruction:
Making the paste by grounding everything in group 1 ingredients together.
Heat the pan and put olive oil. Then, add the paste and stir it for 30 sec.
Add coconut cream. Mix it together.
Now, put shrimp, squid and fish. Add fish sauce and sugar.
Lastly, put coconut meat and mix it with beat egg. Then add milk and sweet basil.
Serve it on coconut shell.
Dinner on this day, we got bored of having too much squid and shrimp all the time so I used fish. Also, we don’t like egg, we skipped it.
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