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!
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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.
Steamed Big Shrimps Dressed with Lemon Juice Sauce,
Thai: Goong Raad Prig Manow Steamed Big Shrimps Dressed with Lemon Juice Sauce กุ้งราดพริกมะนาว Goong Raad Prig Manow
Prepare:
1 cup big shrimps (cleaned, peeled, and de-veined)
1 bitter gourd
2 tbsp. minced old ginger
15 small red chili peppers
1 tbsp. minced coriander root
1 tbsp. minced red onion
20 cloves (small size) if you have big size garlic, just use about 10 (minced)
3 pickled garlic (minced)
1/2 tsp. sugar
3 tbsp. fish sauce
5 tbsp. lemon juice
Cooking Instructions:
1. Cut the bitter gourd long ways, take out the inside part and clean very well.
2. Then, slice the end and throw it away. Continue to slice, make the pices abput 1 cm. long.
3. Soft-boil the sliced bitter gourd, then leave it drain.
4. Put the shrimps nicely on the dish. Put ginger over top and steamed in boiling water for 5 minutes.
5. When you finish, dress bitter gourd around the dish.
6. Next, mix red chili peppers, red onion, garlic, pickle garlic, coriander root, sugar, fish sauce and lemon juice.
7. Put the sauce over the steamed shrimps.
You may add lettuce, slice tomato, cucumber or pickled ginger. That will make it looks appetizing. Oh! one more thing! You can use this Thai cooking instrutions with lobster too!
Enjoy your Thai food!
ปลาราดซอสตะไคร้
Pla Raad Sauce Dtakrai
(Baked Whole Fish Dressed with Lemongrass Sauce)
Prepare:
1 whole fish (meduim size of any kind)
1/2 cup sliced lemongrass
20 red chili peppers (more or less as you prefer)
5 Thai white peppers
3 coriander roots (sliced)
5 cloves garlic
1/2 tsp. salt
2 tsp. fish sauce
1 tbsp. oyster sauce
2 tsp. lemon juice
1/4 cup stock
1 tbsp. olive oil
Cooking Instructions:
1. Clean the fish. Wipe the fish with paper towels.
2. Ground coriander roots, 2 cloves garlic, Thai white pepper, and salt altogether.
3. Spread it all over the fish. Leave the fish in refrigerator for 15 minutes.
4. Bake the fish at 350F for about 15 minutes.
5. Ground red chili peppers, lemongrass and 3 cloves garlic together.
6. Heat the pan and put olive oil. When the pan is hot, add paste from number 5 then stir-fry until it smells aromatic.
7. Add stock, fish sauce, oyster sauce. Mix well.
8. Now, dress the sauce over the baked fish. Serve with jasmine rice.
After you clean the fish very well, why is the fishy smell still there? I suggest that you should spread lemon juice all over the fish.Then, the fishy smell will go away.
Anyway, don’t put too much.
Many Thai food recipes use a lot of lemongrass because of its aromatic citrus flavor and health benefits. Especially Thai food: fish recipes, grill, bake or boil, lemongrass will help with fishy smells. It also helps cut down cholesterol and uric acid in the body which is better for your health. More than that, lemongrass has antibacterial and antifungal properties!
Thai food recipes have all kinds of herb ingredients in them. I will tell you more next time!
เห็ดเข็มทองผัดฉ่าทะเล Hed Kem Thong Pad Cha Talay
(Golden Mushroom and Seafood Spicy Stir-Fry)
Prepare:
2 cups golden mushroom
1 cup cut squid (cooked)
5 shrimps (peeled, de-veined and cooked)
1 / 2 cup mussel
1 / 4 cup young pepper
15 cloves garlic
2 sweet yellow peppers
5 red chili peppers
1 / 4 cup basil
1 tbsp. olive oil
1 tbsp. fish sauce
1 / 2 tsp. sugar
2 tbsp. oyster sauce
Cooking Instructions:
1. Crush garlic, yellow pepper and red peppers finely.
2. Heat the pan and put olive or vegetable oil. When the pan is ready, put mix from number 1 in the pan. Stir for 5 seconds and then put squid, shrimps, and mussel. Mix it well.
3. Add fish sauce, sugar, oyster sauce, mushrooms, young peppers and basil. Turn off the fire.
I don’t know what do you call this kind of mushroom or do you have it in your country because I can’t find the name it a dictionary. However, golden mushrooms taste the best! It’s one of my favorites and I would suggest it to all mushroom lovers. It has a long and skiny shape like needle so Thai people call it needle mushroom. If you can’t find golden mushroom to cook this Thai food, I think common white mushroom will be fine.
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!!
Joy
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