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!
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.
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
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.
Prepare Ingredients to cook filling:
2 cups of steamed mung bean
250 ML of scent of candle coconut milk (use regular one if you can’t find this)
1/4 tsp. salt
1 tbsp. palm sugar
…………………
PART TWO Prepare the flour to make Bua Loy balls:
[Yellow Bua Loy Balls]
1 cup glutinous rice flour 2 pieces of steamed pumpkin some hot water
[Purple Bua Loy Balls]
1 cup hot concentrated purple cabbage juice (Slice then boil it with 1 cup of water to get the blue color out of it)
1 cup of glutinous rice flour
[Green Bua Loy Balls]
5 pandanus leaves (Slice then boil it with 1 cup of water to get the green color out of it)
1 cup of glutinous rice flour
…………………
PART THREE
Ingredients to prepare the coconut milk:
250 ml regular coconut milk
1 tbsp. palm sugar
1/4 tsp. salt
…………………
Cooking Instructions:
1. Take ingredients from Part One. Add mung bean into a hot pan use low heat. Pour scent of candle coconut milk just a little, don’t pour all of it. This is to make the mung bean turn soft and thick like a mash potato. So, adding little by little and keep stirring are the key. Now change the heat to medium, add palm sugar and salt, then keep stiring.
Keep doing this until the mung bean is look like a mash potato.
Now let’s call it mashed mung bean. (^_^) As you can see from the photo, it is not too soft and not to thick to make it into a small ball right?? Can you prepare small mung bean balls as in the next photo?
Anybody who doesn’t like the mung bean or too lazy to make it, just skip this step.
2. Now, mix the ingredients from Part Two. Start with yellow Bua Loy. Here, you only have to add very small amount of water because the pumpkin is juicy by itself. Knead the flour very well until it get soft. Last, cover it with wet white cloth for 10-15 minutes.
Next, purple Bua Loy, mix concentrated purple cabbage juice with glutenious rice flour. Add the juice little by little. Then, do the same as what we did with the yellow Bua Loy.
The green Bua Loy is also applied with the same cooking instructions.
3. After leaving the flour to raise for 10-15 minutes, make a small ball of your thumb size. Then flatten it. Add mung bean ball in the middle and wrap the flour around it. Now, do this until you finish either the mung bean balls or the flour.
4. Leave those Bua Loy with mung bean filling aside and let’s do the sweet coconut juice from the ingredients in Part Three. Heat up the coconut milk with low heat then add palm sugar and salt. Now Keep stirring until the sugar melt and the coconut milk is boiling. Then, turn off the fire and remove it from the stove.
5. Boil the Bua Loy balls in boiling water. Watch… the balls were first sink into the bottom of the pot. When it’s done, the Bua Loy balls will float to the top. As soon as it does that, remove it quickly and dump it in to the sweet coconut juice we made from step 4.
6. Serve when the dessert is cool off.
It took me 2 hours to make all of this for one dessert! To have the picture in your mind of how to make this Thai dessert Recipe, here’s my video on Youtube.
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.
6 chilli peppers / add less if you don’t like spicy
1 tsp. sugar
2 tbsp. fish sauce
2 tbsp. lime juice
2 big tsp. shrimp paste
2-3 cloves of garlic
1 tbsp. sliced shallot
6-10 small eggplants
Cooking Instructions:
1. In a mortar pound garlic, sugar, chili peppers. Add shallot and eggplants and hit them softly till the eggplants crack.
2. Add fish sauce, shrimp paste and lime juice. Mix it well. Garnish it with coriander leaves.
3. Serve this sauce with Cha-om omelet or soft boiled vegetables. Cucumber and long bean will be the best choice.
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.
Though I’m not posting at the this blog very much I am available to answer your questions about Thai food cooking – if you have any. I do my best – some things I don’t have experience with – but, usually I can help if it’s a Thai food cooking issue.
If you’re looking for Thai food ingredients – I can’t really help. I don’t sell them and I’m not familiar with places online you can buy Thai foods.
Your best bet is to look in the “Chinatown” of your local (big) city and you will find nearly all the Thai food we have here in Thailand… nearly!
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