Wednesday, December 5, 2007

green beef curry ( kang khiew waan neua )

400 grams beef
3 tbsp green curry paste
2 1/2 cups coconut milk ( squeezed out from 400 grams grated coconut )
5 small eggplants, quartered
2-3 red spur chilies, sliced diagonally
2 kaffir lime leaves, torn
1/4 cup sweet basil leaf
1 1/2 tbsp fish sauce
1 1/2 tsp palm sugar
1 tbsp cooking oil
sweet basil leaves and red chili slices for garnish

Slice the beef into thin pieces, about 3 cm thick
Saute the curry paste in oil over medium heat until fragant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir untill a film of green oil surfaces.
Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Tranfer to a pot , place over medium heat and cook until boiling. Add the remaining coconut milk, season with sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
Arrange on serving dish and garnish with sweet basil leaves and red chilies before serving.
Serves 4

spicy grilled beef ( neua naam tok )

500 grams beef top round
1 tbsp spring onion, cut into short length
1/4 cup coriander, chopped
1 tbsp lemon grass, thinly sliced
1/4 cup shallot, thinly sliced
1/4 cup mint leaf
1/2 tsp chili powder
1/4 tsp sugar
1 1/2 tbsp ground roasted rice or breadcrump
4 1/2 tbsp lime juice
3 tbsp fish sauce
fresh vegatable: Chinese cabbage, cabbage,red cabbage and spring onion

Wash the beef and cut into pieces about 1" thick.
Grill over medium heat untill done, slice into bite sized pieces and tranfer to a mixing bowl.
Toss lighty with lemon grass and shallots.
Season to taste with sause, lime juice and sugar.
Add chilie powder and ground roasted rice, toss well to combine. Add mint leaves, spring onion and corinder, toss again.
Arrange on a serving dish and serve.
Serves 6

chicken galangal in coconut cream soup ( tom khaa kai )

500 grams chicken breast
3 1/2 cups coconut milk
7-8 fresh slices fresh young galangal
300 grams young angel mushroom, torn into pieces
9 crushed hot chilies
1 lemon grass, cut into 1" length
4-6 kaffir lime leaves, torn in half
2 tbsp sliced coriander
3 tsp sugar
2-3 tbsp fish sause
1/3 cup lime juice
1 cup water
kaffir lime leaves for garnish

Wash the chicken, remove the skin and cut diagonally into bite pieces, set aside.
Put coconut milk in to a pot, add water and bring to the boil over medium heat. When it starts to boil, reduce the heat. Add galangal, lemon grass and kaffir lime leaves, continue boiling for few minutes until there is fragrant smell.
Add the chicken and all seasonings, simmer untill the chicken is done and tender.Add mushroom, and cook until done. Follow with crushed chilies, then remove from the heat.
To serve: Spoon the soup into serving bowl, stir lightly to combine and garnish with kaffir lime leaves.

Serves 4

hot and sour prawn soup (tom yum kung)

6 giant fresh water prawns,about 100 grams each
200 grams straw mushroom,halved
5-6 hot chilies, lightly crushed
5 slices matured galangal
2 stems lemon grass,cur diagonally
2-3 kaffir lime leaves, torm
2 coriander plants, cut into short length
3 tbsp fish sauce
1/4 cup lime juice
3 cups chicken stock

Wash, shell and de-vein the prawns, remove the heads but keep the tails intact.
Bring a pot of chicken stock to the boil. Add lemon grass, galangal and cook few minutes untill fragant.Then add the prawn; follow with mushroom and boil untill cook through ( about 5 minutes ).
Season with lime juice, chilies and fish sauce. Sprinkle kaffir lime leavesband coriander, turn off the heat.
Tranfer to a surving bowl and serve piping hot.

Serves 4

Tuesday, December 4, 2007

Spicy stir-fried shrimp (Pad Khi Mao Goong)

Spicy stir-fried shrimp (Pad Khi Mao Goong)


1 Ib. shrimps
¼ cup holy basil tips
1 tsp. sugar
2 tbsp. fish sauce
3 tbsp. vegetable oil

Ingredients for chile paste

6 long hot peppers
5 shallots
10 garlic cloves
½ tsp. shrimp paste

1 Using a mortar and pestle, grind ingredients for chili paste until mixed well.
2 Shell the shrimps, but leave the tail fins attached, remove the heads.
3 Wash the basil.
4 Put the oil into a wok over medium heat, add the chili paste, and stir fry until fragrant, then, add the shrimps and continue stir frying until they are cooked.
Season with fish sauec and sugar, mix well. Add the basil, stir to mix, and then dip out onto a serving platter.

Spicy Thai Shrimp Soup -Tom Yum Gung

for 2 People
150 gms Shrimp
250 ml Water
30 gms Galanga
30 gms Lemongrass
20 gms Kaffir Lime leaves
25 gms Bird Chilli
1 Sprig Coriander
1 Tablespoon Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Teaspoon Tom Yum Paste
1 Teaspoon Chilli Paste
2 Tablespoon condensed milk

1. Clean the shrimp and remove the black thread (the intestine) from the shrimp by cutting it down the back.
2. Slice the galanga and lemongrass, into short 3cm pieces and pound it in a mortar to break out the flavours.
3. Put the water in pan bring to the boil.
4. When the water is boiling add the galanga, lemongrass, kaffir, salt, and Tom Yum Paste, and wait for it to come back to biling again.
5. Add the shrimps in cook for 2 minutes.
6. Break the chillis into a mortar and pound them for a few moments to a pulp, add to the soup.
7. Add the fish sauce, lemon juce, chilli paste and condensed milk to the soup.
8. Turn off the heat and add the coriander leaves, serve hot.
Serve with hot rice.

Gai Ta Krai (Chicken with Lemon Grass)


500 grams Chicken Chunked
4 sprigs Lemon Grass
3 Table spoon Crushed Garlic
2-3 Tablespoons Fishsauce
2 Tablespoons Palm Sugar
3clusters Whole green Pepers- fresh
2 chiles Dried red chillies - long type


1). Mixed ingredents except chicken and let stand 1 hour.
2). Heat 5 tablespoons oil in pan when hot add chickenand other ingredents cook till dry.
3). Garnish and Serve.