Stir-Fried Chicken with Cashew Nuts [Kai Pad Med Ma-Manug] recipe

Stir-Fried Chicken with Cashew Nuts Ingredients

1. 300 g. sliced chicken thigh

2. 1 1/2 tablespoon soy sauce

3. 2 tablespoons oyster sauce

4. 1/3 cup roasted cashew nuts

5. 2 spring onions, chopped

6. 3 cloves garlic, minced

7. 1/4 onion, cut into small cubes

8. 4 dried chillies, chopped

9. 1 teaspoon seasoning soy sauce

10. 1 tablespoon sugar

11. 1 tablespoon cooking wine

12. 2 tablespoons vegetable oil

Stir-Fried Chicken with Cashew Nuts Preparations

1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.

2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.

3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.

4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.

Spicy Thai Fish Cakes and Cucumber Salad recipe

INGREDIENTS: Spicy Thai Fish Cakes (Thot Man Pla)
Coconut milk 3/4 cup
Ground white pepper 1 tsp.
fish sauce 2 tbsp.
Egg 1 whole
Ground fresh fish,any white fish will do 1.5 lbs.
Kaffir lime leaves, julienne 2 tbsp.
Red curry paste 2 - 3 tbsp.
Chinese long beans orgreen beans sliced thin 1/2 cup
Vegetable oil for frying 2 cups
(4 servings)

Spicy Thai Fish Cakes (Thot Man Pla)
1. ln a food processor, using a steel blade, blend together all the ingredients except the Chinese long beans and vegetable oil for frying, The paste should be smooth with no lumps.
2. Spoon the fish paste into a mixing bowl and mix in the sliced beans.
3. Heat oil in a frying pan to medium heat, Form fish paste into bite size cakes by using spoons or your hands, Slightly moisten with oil to prevent the paste from sticking to your fingers, Flatten these round patties a little to ensure even cooking,
4. Fry these cakes until golden on both sides, (Do not take long to cook,two minutes or so depending on the size of the cakes.)
5. Lift cooked pieces of fish cake from the hot oil and drain on absorbent paper. Serve hot with cucumber salad.

INGREDIENTS: Cucumber Salad (Achat)
Cucumber,peeled and sliced thin 1 cup
Shallots, peeled and sliced thin 2 heads
Red spur chili peppers, sliced 1
Chopped coriander 1 tbsp.
Water 1.5 cups
Granulated sugar 4 tbsp.
White vinegar 4 tbsp.

Cucumber Salad (Achat)
1. Peel and cut cucumber lengthwise and slice thin.
2. In a mixing bowl, combine all the ingredients and mix well. Let the salad rest for 20 minutes and spoon into a small serving cup to accompany spicy fish cakes or chicken satay.

Fried Fish with Tamarind Sauce [Pla Rad Prik] recipe

Fried Fish with Tamarind Sauce Ingredients

1. 1 fish (any meaty white fish) weight 400-500 grams

2. 1 tablespoon tamarind

3. 3 tablespoons sugar

4. 1 shallot, coarsely chopped

5. 2 cloves garlic, coarsely chopped

6. 3 sprigs coriander

7. 2 tablespoons fish sauce

8. 3 red or yellow chilies

Fried Fish with Tamarind Sauce Preparations

Fried Fish: 1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate. TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350?F for 10 minutes.

Topping Sauce: 1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.

2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.

3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.

Stir-Fried Ribbon Noodles with Pork [Pad Se-Ew Moo] recipe

Stir-Fried Ribbon Noodles with Pork Ingredients

1. 250 grams pork, thinly sliced

2. 2 tablespoons light soy sauce

3. 2 cloves garlic, chopped

4. 450 grams fresh flat rice noodles

5. 1 tablespoon dark soy sauce

6. 200 grams chinese broccoli, cut into bite-sized pieces

7. 1 medium egg, beaten

8. 2 tablespoons oyster sauce

Stir-Fried Ribbon Noodles with Pork Preparations

1. Heat oil in a wok, then add garlic and sliced pork. Stir until the garlic is fragrant, and the pork is nearly cooked.

2. Add the noodles and the remaining ingredients, and stir until blended and heated through.

3. Open a spot in the middle of the wok, and drop the egg in. Scramble the egg until it is almost cooked. Fold in the noodles and mix them all.

4. Season with light soy sauce, sugar. The original taste should be the balance of flavours (it should be just on the sweet side with a salty tang. Transfer to a serving dish and serve immediately.

Fried Egg in Clear Soup [Kang Jued Kai Num] recipe

Fried Egg in Clear Soup Ingredients

1. 200 grams ground pork

2. 100 grams vermicelli noodle (optional)

3. 6 eggs, beaten 1 cup oil

4. 1 tablespoon. crispy fried chopped garlic (for topping)

5. 1 cup thin sliced onions

6. 6 cups chicken stock or water

7. 1/ 3 cup fish sauce

8. 1/8 teaspoon white pepper

9. 300 grams chinese cabbage, cut into well pieces

10. 2 spring onions cut into 1 inch long pieces

Fried Egg in Clear Soup Preparations

1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.

2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.

3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.

4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.

Thai Coconut Milk Soup with Chicken [Tom Kha Gai] recipe

Thai Coconut Milk Soup with Chicken Ingredients

1. 2 cups coconut milk

2. 1 cup chicken stock

3. 2-3 medium pieces fresh galangal, peeled and sliced

4. 3 chicken breast fillets (cut into well pieces)

5. 2 teaspoons chilies, finely chopped

6. 1 tablespoon fish sauce

7. 1 teaspoon sugar

8. 1/2 cup fresh coriander leaves

9. 5 coriander leaves for garnish

Thai Coconut Milk Soup with Chicken Preparations

1. Add coconut milk, chicken stock and galangal in a pan.

2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.

3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well. 4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.

Beef Panang Curry[Panang Neur] recipe

Beef Panang Ingredients

1. 400 grams beef tenderloin, sliced

2. 2 tablespoons panang curry paste

3. 2 tablespoons vegetable cooking oil

4. 150 gms coconut milk

5. 2 tablespoons palm sugar

6. 2 tablespoons fish sauce

7. 10 basil leaves

8. 1 red chilli, sliced

9. 3 kaffir lime leaves

Beef Panang Preparations

1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

2. Add beef and season with palm sugar and fish sauce.

3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.

Thai Fried Rice with Prawns [Kao Pad Koong] recipe

Thai Fried Rice with Prawns Ingredients

1. 3 cups cooked rice

2. 12 medium sized shrimps

3. 3 cloves garlic, finely sliced

4. 1/2 minced green or red chilli for medium-spiced rice

5. 2 tablespoon fish sauce

6. 3 tablespoon vegetable oil

7. 2 eggs

8. 3 spring onions, finely sliced

9. 1/2 cup fresh coriander

10. 1 cucumber, sliced

11. 1 lime, wedged

12. 1 tomato, also wedged

Thai Fried Rice with Prawns Preparations

1. Place oil in a wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).

2. Add prawns and stir fry until cooked thoroughly.

3. Move ingredients aside and crack egg into the wok. Stir to cook and break up the egg. When egg is nearly cooked, add the rice. Stir fry, keeping the heat medium-high.

4. Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes. Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice. Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.

Papaya Salad [Som Tum] recipe

Papaya Salad Ingredients

1. 2 cups shredded green papaya

2. 1/2 cup shredded carrot

3. 1/2 cup sting bean (cut into 1" long)

4. 2 tablespoons fish sauce

5. 1 1/2 tablespoons palm sugar

6. 3 tablespoons lime juice

7. 1/2 cup tomato (wedged)

8. 1/3 cup dried shrimps

9. 1/4 cup peanuts

10. 10 green chilies

11. 5 cloves fresh garlic

Papaya Salad Preparations

1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.

2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.

3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.

4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.

Thai vermicelli Salad with Prawns [Yum Woon Sen] recipe

Thai vermicelli Salad with Prawns Ingredients

1. 10 medium size shrimps

2. 100 grams ground pork

3. 40 grams mushroom

4. 20 grams chinese celery, cut into 1" long

5. 1 onion, sliced

6. 2 tomatoes, sliced

7. 20 grams shallot, sliced

8. 6 chilies, coarsely chopped

9. 40 g glass noodle

10. 4 tablespoons fish sauce

11. 1 tablespoon sugar

12. 5 tablespoons lime juice

Thai vermicelli Salad with Prawns Preparations

1. blanch pork and shrimp in boiling water, drain

2. blanch mushroom and glass noodle until soft, set aside

3. Mix all ingredients in a big bowl, then season with fish sauce, sugar and lime juice . Transfer to a serving dish. Serve immediately with fresh vegetable such as cabbage, cucumber, string bean, etc.

Green Curry with Chicken [Kang Kaew Wan Kai] recipe

Spicy Soup with Prawn and Lemon Grass Ingredients

1. 1/4 cup green curry paste

2. 350 grams chicken breast or thigh, cut in bite-size pieces

3. 1 1/4 cups coconut milk

4. 1/4 cup thai basil leaves

5. 2 eggplants, cut into small pieces.

6. 1/2 cup chicken stock

7. 2 teaspoons palm sugar

8. 3 tablespoons fish sauce

9. 2 red chilies, sliced diagonally

10. 4 kaffir lime leaves

Green Curry with Chicken Preparations

1. Bring 1 1/4 cups of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.

2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.

3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

Spicy Soup with Prawn and Lemon Grass [Tom Yum Goong] recipe

Spicy Soup with Prawn and Lemon Grass Ingredients

1. 12 medium-size shrimps, deveined

2. 10 mushrooms

3. 1 stalk of lemon grass (lightly pounded and cut into 2" long)

4. 3 lime leaves

5. 1 teaspoon of salt

6. 2 tablespoons of fishsauce

7. 3 tablespoons of lime juice

8. 6 hot peppers (pounded lightly)

9. 4 cups of water

10. 1/2 cup of roughly cut coriander leaves

Spicy Soup with Prawn and Lemon Grass Preparations

1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.

2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.

3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.