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Thread: Thai Recipes

  1. #1
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    Thai Recipes

    Pad Thai


    Makes 2 servings

    Ingredients

    * 12 Jumbo Shrimp
    * 3 oz. Dry Rice Noodle (3 - 5 mm)
    * 2 oz. Fresh Bean Sprouts
    * 1 oz. Chopped (1") Green Onion
    * fish sauce to taste
    * 3 oz. Oyster Sauce
    * 3 Vinegar
    * 2 Tablespoons Sugar
    * 2 Tablespoons Preserved Turnip
    * 2 Tablespoons Crushed Peanuts
    * 1 Tablespoon Paprika
    * 2 Large Eggs
    * 1 Teaspoon Red Chili(if you like it HOT)
    * 1/2 Lemon

    Technique

    Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft yet firm.

    Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted. Add the Fish Sauce, Oyster Sauce and vinegar. Follow with the Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything in mixed together. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock.

    Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

  2. #2
    Northern Hermit
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    Spicy beef salad (Yum Nua Yang)
    #Beef – 500 grams of any very lean cut. Top round, London broil, Chateaubriand; about 3 – 4 cm thick.
    #A few good clean leaves of a green leaf Lettuce (stay away from iceberg here)
    #120 grams Plum tomatoes (up to you more or less) in small, half wedges (halve the thing across then wedge the halves) if they're small just cut int small wedges
    #Juice from 2 – 3 limes
    #About 3- 4 tbsp fish sauce (get that laughing baby brand if you can)
    #Chilies- about 20 – 30 Thai chilies Sliced or crushed. Crushed is best but slicing can be quicker; crush 'em in a mortar and pestle (I think Thai salads should be spicy, if you don't; reduce this BUT DON'T leave 'em out!! The salad should be slightly uncomfortable to stop eating (slow burn) I figure this recipe is a med-hot)
    #1 medium yellow onion (halved and thinly sliced length-wise) Should be nice and thin.
    #2 – 3 Green onions (Slap 'em, pretty hard, with the side of your cleaver or large knife and cut into 3cm pieces use all the fresh parts green and white
    #1 med cucumber. Peeled (partially or completely) and sliced about 4 mm thick.
    #3 – 4 stalks Chinese (very thin stalks) celery Coarsely chopped
    #Good hand full of fresh sweet Basil leaves (Horapa), You might want to tear the larger leaves (or not)
    #small handful of Pak Chee Cilantro/coriander leaves
    #small handful of Mint leaves.

    Marinate the beef for a couple of hours, if you like, (I like a tamarind juice based marinade with a bit of fish sauce (soy??) and some garlic and Ginger NO SUGAR!!!) Grill on a slow – medium fire 'til about med or medium well remove to set.

    In a BIG bowl combine the veggies, except the lettuce, and drizzle the lime and fish sauce over it toss well.

    Once the beef is only warm, slice about 4 – 5 mm thick. Add to the bowl and toss.

    Arrange the lettuce on a platter and dump the mixture out onto the lettuce.

    Serve with sticky rice on the side and lots of cold beer. This is definitely beer food!!!


    Some notes:
    In most of Thailand's restaurants you'll not get salad with the basil or mint. In the few where I did get it it added such savory flavors I have included them here.
    The amount of juice in a lime varies according to season and variety get a good handful at the market and add directly from the fruit until the mixture tastes god to you.
    Some cooks add a tiny bit of sugar. I don't recommend it but, up to you.
    You can eliminate the beef and use squid (yum pla muk) or shrimp (you pla goong) or a mixture of mussels, clams, shrimp, squid and some mild whitefish (yum talay)
    I am writing this from memory, not as I make it or from any book, so adjust as you go according to your tastes.
    What the hell, it's Thai food. Make substitutions and additions The Thais certainly aren't that all that consistent.

  3. #3
    Thailand Expat
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    Heres a nice site with some recipes

    Prawns with lemon
    Beef with soy sauce
    Squid salad
    Red fish curry
    Fried rice with pineapple
    Green chicken curry
    Tom Yam Gung
    Meatballs sweet and sour
    Sticky rice with fruits
    Fried rice with chicken
    Fried rice with prawns
    Squid with rice noodles
    Prawns with garlic
    Fried vegetables
    Fried noodles with pork
    Barbecue Chicken
    Shrimp with Chillies and Basil

  4. #4
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    Here's an example of this sites recipes,

    Makes approximately 18 - 24 spring rolls

    Ingredients

    1 Head Green Cabbage
    6 oz. minced or ground Chicken (pre-cooked)
    1 med. Carrot
    2 med. stalks Celery
    1 oz. sliced Mushrooms
    1 tablespoon Oyster Sauce
    1/4 teaspoon Salt
    sprinkle Black Pepper
    4 oz. Tempura powder mixed with water
    1 package Spring Roll Skins


    --------------------------------------------------------------------------------

    Technique

    Begin by shredding the cabbage, carrots and celery. In a large wok over low heat add the vegetables. Mixed several times until the cabbage begins to soften. Add the other ingredients and toss well. When the vegetables have become wilted, place the mixture in a strainer. Place the stainer in a refrigerator. Allow to sit for 2 hours or until the mixture is cool to the touch.

    Begin making the spring rolls by placing 2 oz. of the stuffing on a corner end of the spring roll skin. Fold the bottom forward and over the top. Roll 1 full turn. Tuck the sides in, while continuing to roll forward. Place a dab af the tempura mix on the tip of the skin. Roll over the tempura mix to seal it closed.

    To cook, pre-heat vegetable oil to 350 degrees. Place several rolls in at a time. Fry until golden brow (2-3 min.) Serve with your favorite sauces.
    And their recipe list.

    Appetizers

    Spring Rolls
    Chicken Satay
    Goong Mun - (Shrimp Cakes)
    Naked Shrimp
    Soups

    Tom Kha Gai - (Coconut milk soup with chicken)
    Tom Yum Talay - (Spicy Seafood soup)
    Tom Tum Goong - (Spicy Shrimp Soup)
    Wonton Soup
    Poultry Dinners

    Spicy Chicken -with Fresh Basil with Chili Sauce.
    Chicken Panang Curry
    Beef Dinners

    Spicy Beef - with Fresh Thai Basil and Chili Sauce
    Nu Yang Nam Tok - Grilled Beef Salad
    Pork Dinners

    Nam Sod Moo - (Ground Pork Salad -w- Ginger)
    Seafood Dinners

    Noodles

    Pad Thai - (The famous Noodle Dish)
    Vegetarian Dinners
    and their site

  5. #5
    Thailand Expat
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    Here is another nice recipe site

    This popular salad is one of the most loved dishes in Thai cuisine. It's the perfect prelude to any Thai entrée. Best of all, it's fat free and packed full with flavor!

    Yield:
    4-6 servings (approx. 5 & 1/2 C)

    Time:
    30 minutes to assemble
    30 minutes to marinate
    60 minutes total time

    Ingredients:

    2 & 1/2 Tbsp lime juice (1 lime)
    2 & 1/2 Tbsp brown sugar
    1 Tbsp Garlic Chili Pepper Sauce
    1 Tbsp Fish Sauce
    1 & 1/2 lbs green papaya* (5-6 cups shredded)
    15 cherry tomatoes, halved
    1 Tbsp chopped cilantro
    3 Tbsp chopped honey roasted or dry roasted peanuts
    Crisp iceberg or romaine lettuce leaves
    *If green (unripe) papaya is not available in your market or climate, it can be bought at an Asian or Indian grocery store.

    Directions:
    For dressing:

    1 In a small bowl mix lime juice, sugar, Garlic Chili Pepper Sauce and Fish Sauce. Whisk until sugar is dissolved.


    For salad:

    2 Peel papaya, seed and cut into quarters. Slice into thin match stick pieces, or grate on a mandoline. Place 1/3 of sliced papaya in a heavy zip lock type bag. Using the smooth side of a meat pounder (or rolling pin) pound papaya to soften. Add to bowl and repeat with remaining papaya.

    3 Add tomatoes, cilantro and dressing. Toss to combine and let sit 30 minutes to flavor. Just before serving add peanuts and toss. Serve on a bed of chopped lettuce or in individual lettuce leaves.


    Appetizers
    Beef Satay
    Chicken Satay
    Galloping Horses (Ma Ho)
    Garlic Chili Pepper Chicken Wings
    Green Papaya Salad (Som Tum)
    Mussels in Red Curry Sauce
    Potstickers, Thai Style
    Royal Thai Crab Imperial
    Thai Beef Salad - Yam Nuea, Version 1
    Thai Corn Fritters
    Thai Fish Cakes

    Soups
    Chickpeas and Vegetables in Coconut Milk
    Coconut Curry Tomato Soup
    Coconut Ginger Chicken Soup (Tom Ka Gai)
    Thai Chicken Noodle Soup

    Vegetables
    Grilled Panang Vegetables
    Light and Easy Vegetable Curry
    Shitake Cider Saute
    Stir Fry Vegetable Curry
    String Bean Stir Fry

    Noodles and Rice
    Coconut Ginger Rice
    Cold Rice Noodle Salad with Pad Thai Dressing
    Curried Jasmine Rice
    Drunkard's Noodles
    Garlic Ginger Coconut Rice
    Pad Thai
    Pad Thai for Two
    Peanut Coconut Rice Noodles with Vegetables
    Rice Noodles with Sesame Basil Pesto
    Sautéed Jasmine Rice
    Sesame Jasmine Rice with Vegetables
    Spicy Thai Noodles

    Curries
    Green Curry with Beef
    Red Curry Beef Stew
    Red Curry Chicken with Basil
    Super Simple Red Curry Chicken

    Chicken
    Baked Chicken in Peanut Sauce
    Basil Curry Chicken with Lime
    Chicken and Rice Dinner
    Chicken in Green Curry Ginger Sauce
    Chicken in Panang Curry Ginger Sauce
    Chicken in Red Curry Ginger Sauce
    Chicken with Green Curry and Peas
    Curried Chicken and Eggplant
    Roasted Peanut Chicken
    Southern Thai Style Braised Chicken
    Spicy Pineapple Chicken
    Spicy Thai Peanut Baked Chicken
    Thai Chicken with Green Beans
    Yellow Curry Chicken and Sweet Potatoes

    Beef & Pork
    Laab - Ground Beef Salad
    Pan-Seared Pork with Pad Thai Sauce and Onions
    Pork and Broccoli in Orange Peanut Sauce
    Red Curry Beef and Green Peppers
    Sweet Pork

    Vegetarian
    Coat and Bake Tofu
    Pan-Seared Tofu in Orange Peanut Sauce
    Stir Fry Zesty Vegetables
    Sweet and Sour Eggplant over Rice Noodles

    Seafood
    Baked Peanut Fish Fillets
    Coat and Bake Shrimp
    Coconut Peanut Shrimp
    Frank's Favorite Shrimp with Yellow Curry
    Grilled Salmon with Pad Thai Sauce
    Nutty Shrimp Pasta
    Pad Thai with Shrimp
    Panang Salmon Steak
    Pan-Seared Salmon with Pad Thai Sauce
    Red Curried Snapper
    Red Curry Scallops with Pineapple
    Scallops & Shrimp w/ Ginger-Limeade Pad Thai Marinade
    Shrimp in Cilantro Coconut Sauce
    Sweet and Sour Shrimp
    Thai Salmon Baked in Foil
    Tilapia in Curry Sauce with Peppers
    Yellow Tiger Prawns

    Desserts
    Bananas in Coconut Milk
    Coconut Jasmine Rice Pudding
    Coconut Mango Pudding
    Coconut Pumpkin Custard
    Lite Sweet Jasmine Rice with Mango
    Papaya Coconut Milk Ice Cream
    Pumpkin Coconut Dessert
    Sticky Rice with Mango

  6. #6
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    Issan food, no insects though

    Gai Hor Bai Toey
    (Deep fried chicken in Pandan leaves)

    2 kg.chicken hip with skin, cut into pieces about 60 grams each
    20 white peppercorn
    2 cloves garlic
    6 coriander
    2tbsp. sesame oil
    1tsp.chilli sauce
    2tbsp.corn starch
    2tbsp.oyster sauce
    2tbsp.soya sauce
    1tbsp.white soya sauce
    2 tbsp.thicken brown sugar, molasses
    30 Pandan leaves


    Sesame Sauce:
    1 cup soya sauce
    1 1/2 cups thicken brown sugar, molasses
    1 00 gram Bae Sae, glucose
    10 gram ginger
    1/2 cup vinegar
    1 tbsp. white sesame, roasted


    Preparation:

    D Mix peppercorn, garlic, coriander, sesame oil, chilli sauce, cornstarch, oyster sauce, soya sauce, white soya sauce and molasses together and marinated with chicken about 15 minutes.

    2) Wrap marinated chicken with pandan leaves and deep fried in medium-hot pan.

    3) Sesame sauce: Mix soya sauce, molasses, glucose, ginger and vinegar together m the pot. Cook on the medium-hot and simmer until thicken then garnish with sesame.























  7. #7
    Thailand Expat
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    More recipes here

    Duck curry seems to be a new dish that was made popular recently. When I was growing up, I never heard of this dish before. But it sure tastes good. While we rarely have any left-over roast duck, it is a good use for it.

    2-3 cups water Tips and substitutions
    I use water in place of coconut milk in most of my curry dishes to reduce the fat. Traditionally, later squeeze of coconut milk is used. If you like your curry to be creamy and rich, use cream of the coconut milk or more coconut milk as you like.

    1/2 roast duck
    3-4 tablespoons fish sauce
    5-7 eggplants
    1 tablespoon curry paste -red
    1 cup coconut milk
    8-10 cherry tomatoes
    4-5 sprigs Thai basil Optional
    3 kaffir lime leaves Optional
    1 anaheim pepper Optional

    Tips and substitutions
    I use water in place of coconut milk in most of my curry dishes to reduce the fat. Traditionally, later squeeze of coconut milk is used. If you like your curry to be creamy and rich, use cream of the coconut milk or more coconut milk as you like.

    In Thailand, the small pea size eggplant is used in for duck curry, but, since they are difficult to find in the US, I use the golf ball size ones instead. If you can't find either one, the regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, quarter them. If you have the regular eggplants, cut them into bite size pieces. Slice peppers lengthwise. Use any large peppers that you can find. Don't use the small Thai chilis. The peppers are more for the looks than the heat. I realize that the pictures on the left are missing the Thai basil leaves. It was too late to go back to the market for the pictures. Wash and pick the basil leaves.

    The roast ducks are available at many Chinese restaurants and markets. They are sold whole or half and are usually cut up into pieces when you place your order. Use all parts because the bones make the curry more flavorful.

    Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly to prevent the paste from sticking to the bottom. Lower the heat if it splatters too much. Once you see the red oil separating from the paste and starting to bubble, add the eggplant and the duck. Stir and coat the eggplant and duck with curry sauce. Add the rest of the coconut milk and add in the water and the fish sauce. Let it boil for 5-10 minutes. I like my eggplant really soft and mushy so I simmer the curry until the eggplant is done. Add the tomatoes whole and let the mixture cook for a couple more minutes until it boils again. You might want to taste the curry to see if you might need more fish sauce. Since the duck is cooked in its own sauce, the saltiness of the duck, and thus the amount of fish sauce you'll need, will vary depending on the store. Pull the center stem of from the kaffir lime leaves and add them to the curry. Also add peppers. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.

    Serve hot with rice.

  8. #8
    Thailand Expat
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    And some more recipes

    Appetizers

    Crisp-Fried Crab Claws
    Chicken Satay (Satay Gai)
    Green Mango Salad
    Thai Spring Rolls

    Salads

    Green Mango Salad
    Green Papaya Salad

    Rice Dishes

    Chicken Basil with Fried Egg
    Cashew Nuts with Chicken
    Chicken with Pepper and Chilli

    Noodles

    Authentic Pad Thai

    Curry

    Panang Curry with Beef
    Green Curry with Chicken
    Red Curry with Chicken

    Soups

    Tom Yum Goong (Hot and sour prawn soup)
    Tom Kha Gai (Chicken Coconut Soup)

    Desserts

    Coconut Custard in Young Pumpkin
    Panang Curry with Beef
    Serves 2

    Ingredients:

    1 cup beef
    2 cups coconut milk
    2-3 tablespoons panang curry paste (Add more if prefer spicy)
    ¼ cup Thai basil
    1 tablespoon chop lime leaves
    1 tablespoon sugar 2 tablespoons fish sauce

    Instructions:

    Medium heats, stir fried panang curry paste for a few minute, add coconut milk and beef into a pot.
    Let it simmer for 15 minutes then add fish sauce, sugar, lime leaves.
    Turn off the heat, add Thai basil served with steamed rice.

  9. #9
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    this is actually quite a nice site even if it is owned by a teacher



    Most nights I usually cook myself something to eat. I don't really do this to save money as it is quite often cheaper to eat outside. That is as long as you know where to eat. Take this dish as an example. It is called khao mun gai ( ข้าวมันไก่ ) which is basically chicken on rice. A normal plate like this, around the corner from me, costs only 20 baht (about 50 cents). For an extra 5 baht, called "piset" in Thai, you get some extra chicken. Not bad for a meal.

    On the other hand, if you go to KFC, which a lot of Thai people do, a plate of Spicy Chicken Rice would set you back 49 baht. A Zinger burger would cost you 55 baht. Three pieces of chicken cost 87 baht. See what I mean? You are better off eating by the side of the road. Who cares about the secret recipe they have at KFC. If you like fried chicken, like they have at KFC, all you have to ask for is "khao mun gai tod" which is the same price! They even give you some cucumber and a bowl of soup!

    Chinese Chicken Rice is quite easy to prepare. All you have to do is place the chicken in a pot, add water, salt and coriander roots, and cook over a low heat until done. Skim off any froth to get the clear broth. Remove the chicken, de-bone and cut into slices. Strain the broth and set aside. Then wash the rice, drain and set aside. Heat some oil in a wok, fry the garlic over medium heat until fragrant and golden. Add the rice, stirring well and cook for 3 minutes. Transfer to an electric rice cooker, pour two cups of chicken broth over the rice and cook until the rice is done. Spoon the rice onto a serving dish, arrange the chicken slices on top, garnish with sliced cucumber.

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