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!
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!
2. Pad Phet Sator (Bean Pod Stir-Fry). Photo and Video! This one is SO delicious! This is my husband’s favorite! But, it is not number one. This is my list, so I CHOOSE THE NUMBER ONE!
NUMBER 1. Is…. TOM YUM GOONG! Spicy Shrimp Thai Soup – yes, we LOVE spicy soups here… what can I say? \(^v^)/ Tom Yum Video >
Make some Thai Food for your family – you don’t have to buy it at the restaurant,
it’s easy!
This TOP 5 Recipe post was inspired by Darren Rowse at Problogger.net – he is giving away $1001 dollars for a prize. There are THOUSANDS of entries! I hope I win something… ^^
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!
Joy
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