Fried Fish with Tamarind Sauce [Pla Rad Prik]

Fried Fish with Tamarind Sauce [Pla Rad Prik]

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

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.

Massaman Beef [Massaman Neur]

Massaman Beef [Massaman Neur]

Ingredients

1.       400 grams beef, cut into well pieces

2.      1/2 cup coconut milk

3.      2 tablespoons sugar

4.      1/2 tablespoon salt

5.     1 cup potato, peel and cut into big chunks

6.     1 tablespoon masaman curry paste

7.      1 tablespoon tamarind

8.      1 cinnamon stick l

9.      1/4 cup cashew

10.  2 pinches cardamom

11.   2 leaves bay leaf

Preparations

1.       Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes)

2.      Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.

3.      Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.

4.      Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.

Beef Panang Curry (Panang Neur)

Panang curry is slightly different from the other coconut milk curries in that it has a thicker sauce from an amazing array of dried spices. It combines some herbs such as basil leaves , red chilli and kaffir lime leaves.

Ingredients

1.      400 gram beef tenderloin, sliced

2.     2 tablespoons panang curry paste

3.     2 tablespoons vegetable cooking oil

4.      150 gram 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

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 Coconut Milk Soup with Chicken [Tom Kha Gai]

Thai Coconut Milk soup has a creamy consistency and has a lovely lemony flavour to it. The main herbs are galangals chillies and coriander leaves which are very well known herbs in Thailand.

Ingredients

1.    1 cup chicken stock

2.    2 cups coconut milk

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

4.    2-3 medium pieces fresh galangal, peeled and sliced

5.    1 tablespoon fish sauce

6.    2 teaspoons chilies, finely chopped

7.    1 teaspoon sugar

8.    1/2 cup fresh coriander leaves

9.    5 coriander leaves for garnish

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.

Green Curry with Chicken [Kang Kaew Wan Kai]

Kang Kaew Wan is a popular dish of chicken in a spicy green curry. It combines many herbs such as basil leaves, chillies, kaffir lime leaves. Serve hot as part of a main meal.

Green Curry with Chicken 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.

 

PAD KA-PHRAO

PAD KA-PHRA
CHICKEN WITH BASIL LEAVES

• 2 cups of chopped chicken meat
• 3 peppers
• 5 bird's-eye chillies
• 1 garlic
• 1 / 2 teaspoon pepper
• 3 cups Thai basil (kaphrao) in leaves
• 1 / 4 cup oil
• 2 tablespoons fish sauce

PREPARATION

Finely chop the peppers and cut the garlic into small pieces Heat oil in a wok over high heat and put the peppers and garlic when the garlic turns gold put in the wok and cook the chicken, then add the fish sauce , sugar and basil. When will 'cooked, remove the basil and serve.

INGREDIENTS 

THAI STYLE PORK OMELETTE

THAI STYLE PORK OMELETTE

Ingredient

* 2 eggs, eggs or duck eggs.

    (Hammered bowl and the yolks and whites together).

* Onion, chopped 1 / 2 children.

* 250 grams pork.

* 1 tomato, sliced ​​the ball.

* Fish sauce 1 tbsp.

* In white, 1 tablespoon soy sauce.

* Oil 1 / 2 cup.

* Sauce (chili sauce, tomato sauce or a pepper sauce).

* Coriander leaves (for garnishing food).

How to do it

1. In a medium bowl, add eggs and beat until combined, onion, pork, tomatoes, soy sauce, and the white people all the ingredients together well.

2. Heat oil in a pan and put it on medium heat. Wait until the oil is hot. Add the egg mixture in step one into the pan. Fry onions until golden and cooked through (about 2 minutes per side).

3. Serving plate Garnish with coriander. And other fresh vegetables (cucumbers, tomatoes, etc.) and serve immediately with steamed rice and sauce (for dipping or inclination).

Green papaya salad

Green papaya salad (Som Tam)

Ingredient

• 1 green papaya
• 2 stalks of celery
• 2 tomatoes
• 1 bunch of fresh coriander
• 2 limes
• 1 fresh chilli
• 1 handful of peanuts
• 2 tablespoons soy sauce
• 3 tablespoons fish sauce
• 1 teaspoon brown sugar
• 1 tablespoon of olive oil (sesame or if you prefer)

Preparation:
Peel the green papaya, remove seeds and cut into julienne strips. Cut the celery into thin slices, cut the tomatoes into small pieces, cut one of the two files into small pieces, chop the cilantro and cut the pepper into rings, removing the seeds first. Coarsely chop the peanuts. Mix all in a bowl.

Prepare the sauce by mixing soy sauce, fish sauce, the juice of the lime, oil and sugar. Dress the salad.

SOUP CHICKEN AND MUSHROOMS

SOUP CHICKEN AND MUSHROOMS

INGREDIENTS

• 2 cups whole fresh mushrooms
• 1 chicken
• broth as necessary to cover it
• garlic, pepper, coriander seeds, lard, nam pla.

PREPARATION

Peel the mushrooms, wash them, dry them well, leave them whole or slice them according to your taste, set aside. Cook the chicken in the broth, then disossatelo (do not throw the bones) and cut the meat into small pieces, set aside. Put the bones in the chicken broth and cook over low heat for 2-3 hours, then filtered, keep the broth and discard the bones. Pounded in a mortar with the garlic, pepper and coriander. Take this mixture and then fry in lard is hot, add meat, chicken entrails and the nam pla, stirring well. Pour over the stock and bring to a boil. Add the mushrooms, cover and boil for several minutes. Serve hot in individual bowls.

Tom Yam Kung

Spicy soup with prawns

INGREDIENTS

• 6 large shrimp,
• 3 cups chicken broth,
• 5-6 hot peppers crushed in a mortar,
• 2-3 kaffir lime leaves,
• 5 slices of galangal (ginger),
• 1 stalk lemongrass, cut into small pieces,
• 2 stalks of coriander, chopped coarsely
• 4 tablespoons lime juice,
• 3 tablespoons fish sauce,
• 200g mushrooms, cut in half '

PREPARATION

Shell and clean the prawns under running water. Heat the chicken broth until it reaches a boil. Add the lemongrass, ginger and prawns, add the lime juice, chiles and fish sauce. Add the crushed kaffir lime leaves, chopped coriander and mushrooms. Remove from heat and serve hot.

Pad Thai

INGREDIENTS

• Paste-type rice noodles 300 g
• Soybeans 500 g
• 10 prawns
• 50 g Salted Cabbage
• 3 eggs
• 100 g tofu tough guy
• 1 clove garlic, chopped
• 1 minced shallot
• Flour 4 tablespoons sugar
• 3 tablespoons fish sauce
• Oil seeds: glass
• Tamarind juice (obtained from fresh tamarind paste) 4 cucchai
• Chinese leeks 50 g
• 1 lemon

PREPARATION


Soak the rice noodles in warm water for about 10 minutes. Stir fry over high heat garlic and shallots in a wok, add the tails of stem, eggs, cabbage and tofu salty previously cut into cubes, stirring often. Add the drained pasta previously maintaining the high heat and continue stirring for a few seconds. Add the fish sauce, sugar, and tamarind juice. Finally, add the leek, cut into long strips China about 5 cm., Bean sprouts and crushed peanuts in a mortar previously. Remove from heat and serve hot.