Joy’s Thai Food Recipe & Dessert Blog!

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.

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ผัดเปรี้ยวหวาน Pad Priao Wan

(Sour and Sweet Stir Fry)

ผัดเปรี้ยวหวาน
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.

Joy^^

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ขนมหม้อแกง Kha-nom Mo Gaeng (Egg Custard Pudding)

Prepare:

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!!

Joy^^

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กล้วยบวชชี Gluay Buad Chee (Banana Dessert)

Prepare:

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.

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ฉู่ฉี่ปลาทู Chuu Chee Pla too (Mackerel Curry)

Prepare:

1 fresh mackerel

3 cups coconut milk

3 tbsp. fish sauce

2 tbsp. palm sugar (or regular sugar)

2 tbsp. vegetable oil

3 kaffir lime leaves (sliced)

1/2 cup sweet basil

Making paste:

5 dried red chili peppers

6 red onions (sliced)

8 small cloves garlic (4 big cloves garlic)

1 galingale (finely cut)

1 lemongrass (finely cut)

1 tbsp. sliced kaffir lime skin

1 tbsp. minced coriander roots

1 tsp. salt

1 tsp. shrimp paste

Cooking instructions:

1. Ground all the paste ingredients together.

2. Put vegetable oil in a hot pan. Use meduim heat. Fry the paste from number one until it smells aromatic.

3. Gradually add the first half coconut milk and mix it for about 5 minutes. Then add the other half and wait until it’s boiling.

4. Now, add the fish. Cook for 10 minutes.

5. During the fish is being cooked, add fish sauce, sugar. Taste it the way you like.

6. When the fish is done, add sweet basil and kaffir lime leaves.

7. Serve with jasmine rice.

Put less chili peppers, if you don’t like it spicy. Chuu Chee Pla too makes me hungry now. I have to go eat.

Joy^^

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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.

Joy

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Thai Food Recipe: ปลากะพงนึ่งมะนาว Plakapong Nueng Manao

(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.

Oh! Add stock later to make it juicy.

Joy^^

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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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ปลาราดซอสตะไคร ้Pla Raad Sauce Takrai

(Baked Whole Fish Dressed with Lemongrass Sauce)

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!

Joy!

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