Tao Huu Song Krueng (Fried Bean Curd Dressed with Oyster Sauce)

เต้าหู้ทรงเครื่อง
Tao Huu Song Krueng
(Fried Bean Curd Dressed with Oyster Sauce)

Prepare:

1 cup bean curd
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
1/2 cup minced pork
1/2 cup sliced carrot
1/2 cup corn flour
1/2 cup shitake mushroom
1/4 cup asparagus (cut 1 inch)
1 tbsp. minced garlic
1 sweetbell pepper (sliced)

1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
vegetable oil

Cooking Instructions:

1. Dissolve corn flour with 1/4 cup of water.

2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.

3. Put fried bean curd in a strainer.

4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.

5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.

6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.

Kai Phat Yot Khao Pot (Chicken with Baby Corn) ไก่ผัดยอดข้าวโพด

Servings: 4

500 grams (1 pound) chicken fillets
1 tablespoon fish sauce
pepper
1 teaspoon oil
400 grams (13 ounce) babycorn, fresh or canned
3 spring onions
2 cloves garlic
3 tablespoon oil
2 tablespoon fish sauce
2 tablespoon oyster sauce
1 tablespoon sugar

Slice chicken and marinade with fish sauce, pepper and oil for ten minutes. Cut babycorn lengthwise into halves. Cut spring onions into 3 cm (a little over an inch) long pieces. Chop garlic. Heat oil in a wok or a pan and roast garlic until golden. Add chicken and stir-fry until tender. Add babycorn and onion and continue to stir-fry. Add fish sauce, oyster sauce and sugar and taste if extra sugar or fish sauce is needed.

Garlic Fried Rice (KHAO PHAT KRATIEM)

INGREDIENTS : Left over rice, at room temperature 1 1/2 cup Vegetable oil 1/4 cup Garlic, chopped 3 tbsp. Egg 1 whole Spring onions, chopped 6 Butter 1 tbsp. Japanese soy sauce 3 tbsp. Salt/pepperTo taste (1 servings) 1. Heat oil in a wok or large frying pan. Add chopped garlic and stirfry until almost golden. 2. Add rice to the frying pan and stirfry rice until hot and well mixed. 3. Create space at the center of the pan. Add butter to the space and when melted, crack an egg into the space and scramble it. Mix the rice with the egg and stirfry to evenly distribute the egg. 4. Add Japanese soy, salt and pepper to season. Before serving the fried rice, add the chopped green onions and mix together. Serve hot as a side dish to accompany the main courses. Tips This dish is also an import but very popular and very familiar with most visitors to Thailand. lt is important to use left over rice to make fried rice or else your rice will be soggy. It's avery good way to use left over rice.

The origin of Satay

Some people belief that Satay (or sate as it is called in Malay language) is not of Thai origin, but this is a mistake. Thailand shares many recipes with surrounding countries, as this is also the case with Satay which is immensely popular in Indonesia, Malaysia and the southern provinces of Thailand.

Satay is also a popular Thai street food, as it can be found around Thailand sold from push-cars or motorcycle sidecars. But now try to make our own Satay to impress our employers, friends, girlfriends, boyfriends, wifes, husbands or family in Law.

Slice the chicken breast (ไก่เลือกตัวที่ไม่เป็นไข้หวัดนกค่ะ) finely, width approximately 3 cm. Pound together, or blend in a blender, coriander seeds (ลูกผักชี), Cumin seeds (ลูกยี่หร่า), pepper (พริกไทย), tumeric (ขมิ้น), curry powder (ผงกะหรี่), galangal (ข่า), lemon grass (ตะไคร้), salt (เกลือ) and garlic (กระเทียม). Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all ingredients are well mixed.

Add the chicken sliced and marinate for 2 hours, tread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling.

Place the chicken slices over a charcoal grill (barbecue) and apply the sauce to the chicken while turning over. When cooked through, serve with satay sauce and cucumber sauce.

We hope that you will enjoy your own made Satay and think about our website, of course any failure to make it aroi aroi will not be our fault. (ถ้าคุณทำไม่อร่อยอย่างเราทำ เราไม่มีส่วนรับผิดชอบใดๆ)

Chicken Satay

These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.

INGREDIENTS
* 2 tablespoons creamy peanut butter
* 1/2 cup soy sauce
* 1/2 cup lemon or lime juice
* 1 tablespoon brown sugar
* 2 tablespoons curry powder
* 2 cloves garlic, chopped
* 1 teaspoon hot pepper sauce
* 6 skinless, boneless chicken breast halves - cubed


DIRECTIONS
1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2. Preheat a grill to high heat.
3. Weave the chicken onto skewers, then grill for 5 minutes per side.

Stir-Fried Rice Noodle with Shrimp [Pad Thai Koong]

Stir-Fried Rice Noodle with Shrimp Ingredients

1. 12 fresh Shrimp

2. 90 gram Dry Rice Noodle (3 - 5 m.m.)

3. 50 gram Fresh Bean Sprouts

4. 2 tablespoons Chopped (1") Green Onion

5. 6 tablespoons Fish Sauce

6. 6 tablespoons Oyster Sauce

7. 3 teaspoons Vinegar

8. 2 tablespoons Sugar

9. 2 Tablespoons Preserved Turnip

10. 2 Tablespoons Crushed Peanuts

11. 1 Tablespoon Paprika

12. 2 Eggs

13. 1 Teaspoon Red Chili (for Spicy lover)

14. 1/2 Lemon

Stir-Fried Rice Noodle with Shrimp Preparations

1. Soak the noodles about 30 minutes in room temperature water.

2. 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 until all ingredients are mixed well and the noodles are wilted.

3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. 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.

Papaya Salad [Som Tum]

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.

Spicy Soup with Prawn and Lemon Grass [Tom Yum Koong]

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.

Thai Cuisine

Thai cuisine refers to typical foods, beverages, and cooking styles common to the country of Thailand. Thai Cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). Although popularly considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. Thai cuisine has been greatly influenced by the cuisine of its neighboring and nearby countries, especially India, China, Malaysia, and Laos.

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.