Thai Recipe Ingredients

* 400 grams medium-sized shrimps, cleaned, shelled and deviened

* 2 lemongrasses, finely sliced

* 1 onion, sliced

* 2 spring onions, sliced

* 1 tablespoon chopped coriander

* 2 kaffir lime leaves, finely sliced

* 10 mint leaves

* 5-10 chilies, chopped

* 2 tablespoons roasted chili paste

* 3 tablespoons lime juice

* 2 tablespoons fish sauce

* 1 teaspoon sugar

Thai Food Preparations

1. Heat water in a pot until boiling. Then scald the shrimps in boiled water for just a short time. Remove and drain.
2. In a small bowl, prepare the sauce by adding lime juice, fish sauce, sugar and roasted chili paste. Stir until all ingredients mixed well.
3. In a big bowl, add the shrimps, prepared sauce, lemongrass, onion, chili, spring onion, coriander, kaffir lime leaves and mint leaves. Stir until all ingredients mixed well.
4. Transfer to a serving plate. Garnish with coriander leaves and serve immediately.

(For 2 Serving)

Thai Recipe Ingredients

* 450 grams fresh green mussels, cleaned well

* 1 teaspoon sugar

* 3 tablespoons vegetable oil

* 1/2 cup sweet basil leaves

* 2 tablespoons roasted chilli paste

* 4 fresh chillies, cut into long strips

* 2 teaspoons garlic, finely chopped

* 1 tablespoon fish sauce

Thai Food Preparations

1. Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.

2. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.

3. Add cooked green mussels and stir for a 20 seconds. Then add fish sauce, sugar, chili and roasted chilli paste.

4. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with hot steamed rice.

คนบางคนนี่ก็แปลกนะ เก็บเงินมาทั้งชีวิตไป ทัวร์เกาหลี เพียงแค่เพื่อไปกินกิมจิเท่านั้น เอาเป็นว่าการ ทัวร์เกาหลี ในครั้งนี้ นอกจากกิมจิแล้ว เรายังพาท่านไปรู้จักกับอาหารเกาหลี ในการ ทัวร์เกาหลี ในครั้งนี้

อาหารอย่างแรกของการ ทัวร์เกาหลี ก็คือ

1.กิมจิ  มันก็คือผักดองปรุงรส ซึ่งสามารถนำผักเกือบทุกชนิดมาทำเป็นผักกาดดอง มีเปรี้ยวกับเผ็ดเป็นตัวนำ

2.พุลโกกี เนื้อย่างเกาหลีอันเลื่องชื่อนั่นเอง  การันตีทุกคนว่าเหนือชั้นกว่าหมูกระทะที่เมืองไทย เพราะจะเป็นเนื้อที่หมักอย่างดี และหอมหวานชวนน้ำลายสอ

3.คาลบี เนื้อซี่โครงย่าง ไม่ต้องมีคำบรรยายใดๆ แค่จินตนาการภาพเนื้อซี่โครงหมักปรุงรสเข้มข้นแล้วนำไปย่างบนเตาร้อนๆ กินกะข้าวสวยนุ่มๆซักนิด

เอาแค่นี้ก่อนเดี๋ยวว่างๆ จะพาไป ทัวร์เกาหลี ใหม่

Thai Recipe Ingredients

* 6 chicken or duck eggs

* 3/4 cup tamarind juice

* 1/4 cup palm sugar (or brown sugar)

* 1/4 cup fish sauce

* 1/4 cup of cooking oil

* 10-15 shallots, sliced thinly

* coriander leaves (for garnishing

Thai Food Preparations

1. Heat oil in a wok, and fry the all eggs (one at a time) until crispy and turns to yellow color. Then put the fried eggs in a serving plate and put it aside for now

2. Heat oil in a wok and fry the sliced shallots until brown. Be careful not to burn it, then put it in a bowl and put it aside as well.

3. Use the left over oil from eggs and onion. Add palm sugar,tamarind juice and fish sauce. You can taste and add more if you want. However, the original taste should be sweet and sour.

4. Pour the tamarind suace over fried eggs and sprinkle with the fried shallots. Before serving, garnish with fresh coriander leaves on top and serve immediately.

Papaya salad is very popular with both Thais and foreigners. It combines many vegetables such as papaya, tomato, chilies, galics, etc. Thais like to eat with sticky rice and barbecued chicken.

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.

Krayasart which means food for the Sart Rite is prepared from rice, bean, sesame and sugar cooked into a sticky paste and then wrapped with a banana leaf. After making Krayasart people would take it to the temple to be offfered to the monks on Sart Day. At the temple, a raised-platform would be erected in a long line on the temple grounds and the monk’s alms-bowls would be placed on it. People would then put Krayasart in the alms-bowls till they were full of Krayasart. Then Krayasart would be transferred into a bamboo basket by the temple boys. At the same time, food and dessert would be separately offered to the monks at their lodging. At The end of the offering ceremony, people would perform a ceremony of pouring the water of dedication, in order to transfer merit to other beings, as people believe that if they did not offer Krayasart to monks, their dead relatives would have nothing to eat and thus they would be condemned as having no gratitude towards their benefactors.

Ingredients
4 April rice track
4 popped rice
4 roasted peanuts
4 roasted white sesame seeds
2 ½ sugar
1½ sugar-year tab
2 ½ splay SAT
¼ honey
2 coconut milk
Methods
1. Mixed sugar-year tab in coconut milk mix and filter in your pan, Heat.
2.Heat honey ,sugar, sugar-year tab and splay SAT (soft power and can not mix) 30-40 minute. Leave it to cool.
3.Add and mix April rice track, popped rice, roasted peanuts, roasted white sesame seeds in (2)

Another one of my favourite street food snacks has to be khanom krok. This can be loosely translated into English as Coconut Pudding. It is basically a mixture of flour batter and coconut cream cooked in a pan over a charcoal fire. You can find them in most places around Thailand with the same basic recipe.

Ingredients (bottom layer)

1 cup rice flour

2 cups water

1/3 cup steamed (cooked) jasmine rice

1/2 cup grated, dried coconut (available in the baking section of most supermarkets)

1/2 teaspoon salt

Ingredients (topping)

1 cup coconut cream

1/2 cup sugar

1.5 teaspoon salt

1 green onion (scallion) chopped (optional)

Method (bottom layer)

Mix 1 cup rice flour with 1 cup water in a bowl. Mix well, and let it sit for at least an hour (overnight is ok). In a blender, mix 1/3 cup cooked jasmine rice with 1/2 cup grated coconut, add the salt, then and add 1 cup water. Blend together until finely mixed. Pour this into the bowl of rice flour and water that’s been sitting. Mix well by hand. Set aside.Method (topping)Mix coconut cream, sugar and salt in a bowl until dissolved. If you decide to use green onion, add it now.Cooking the Khanom KrokThe video below is an excellent way to learn the method of cooking khanom krok. Heat the khanom krok pan over medium heat, and brush with vegetable oil when hot. Using a spoon (our Thai spoon, with sharp edges and made of stainless steel, works perfectly), add the bottom layer mixture into each hole so it’s about 2/3 full. Wait a moment, then pour about 2 teaspoons of the topping mixture into each hole to fill it up. Cover the pan with a lid (any lid will do, just set it on top of the pan), and cook until the cups turn slightly brown and crisp around the edge (about 8-10 minutes, or a bit more). Remove each cake, and serve warm. Usually the cakes are served as two (one placed on top of the other as shown below).

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of
Thai restaurants in the United States. We’re happy to show you how to make it, step-by-step, with
great results. Get a good fresh piece of fish to ensure success.

Ingredients for fish cakes

1 lb fresh white fish, prefer cod or halibut

1 egg

3/4 cup finely sliced Chinese longbean, or stringbeans

6 fresh kaffir lime leaves, finely sliced

1 teaspoon sugar

1 teaspoon salt

1.5 tablespoons red curry paste

3 cups vegetable oil for frying

Ingredients for cucumber relish

1/2 cup white vinegar

1/2 cup sugar

1 cucumber, coarsely chopped

3 shallots, finely sliced

1-2 fresh Thai chile pepper, sliced

1 tablespoon roasted peanuts crushed in a mortar and pestle

Method for fish cakes

Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle

until it’s a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil).

For spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enough

to form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/high

heat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on

paper towels. Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spooned

over the fish cakes at the table.

Method for cucumber relish

Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small serving

bowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.

Pork satay consists of strips of marinated pork on bamboo skewers, charcoal barbequed then served with a tasty peanut sauce and a white vinegar cucumber sauce. It’s often served in Thailand with squares of toast, as shown in our recipe here. We made pork satay in the true authentic Thai style, which is time-consuming. Be sure to baste your satay as it’s on the barbeque, note from our street vendor video (below) he is constantly basting. It seems that most of the time, this style of satay is made with pork, but you can also find chicken satay and prawn satay. We offer a ready-made satay mix that’s quite good for both chicken and pork.

There are four different things you need to make: marinade, basting sauce, satay sauce, and ajad.

Ingredients for pork and marinade

2 lbs pork tenderloin, sliced into 1/4″ thick pieces

4 tablespoons lemongrass water (see below)

5 tablespoons thin soy sauce

1/2 teaspoon salt

1 tablespoon sugar

1 14 oz can coconut milk*

1 teaspoon turmeric powder

1/2 tablespoon Thai curry powder

1 teaspoon baking soda

Method for pork marinade

Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool.

For the can of coconut milk, don’t stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below.

In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more.

Ingredients for basting liquid

Remaining coconut milk from above

1 tablespoon sugar

1/2 teaspoon salt

1 teaspoon turmeric powder

Method for basting liquid

Combine the four ingredients, mix well, and set aside.

Ingredients for satay sauce

5 whole dried chile, soaked in water to soften

1.5 tablespoons chopped fresh galangal

1.5 tablespoons thinly sliced lemongrass

5 fresh kaffir lime leaves, finely sliced

2 tablespoons fresh shallot, thinly sliced

3-4 medium cloves garlic

1/2 tablespoon shrimp paste

1 tablespoon matsaman curry paste

1/4 cup white sesame seed, toasted in a dry wok or skillet

1/4 cup dried roasted peanut

1 cup coconut cream

1 cup coconut milk

1/4 cup palm sugar

2 tablespoons fish sauce

1 tablespoon tamarind concentrate mixed with 1 tablespoon water

Method for satay sauce

Start by pounding your white sesame seeds in a mortar & pestle, into a thick paste. Set aside. Then pound the peanuts until fine, and set aside.

Next, put the whole dried chile, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Saute it with 1 cup coconut milk. Stir constantly, until all dissolved. Add matsaman curry paste, fish sauce, tamarind, palm sugar, and stir well.

Add the sesame seed paste and pounded peanuts to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well.

Ingredients for Ajad

1/2 cup white vinegar

1/2 teaspoon salt

1/4 cup + 1 tablespoon sugar

1/2 cup thinly sliced cucumber

1/4 cup sliced shallot

2-3 fresh Thai chile peppers, sliced

Method for Ajad

In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this.

Preparing And Serving Your Pork Satay

Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay sauce, ajad, and for an authentic twist–with sliced toast as shown.

“These are the BEST burgers I’ve ever had. My mother made a version of these and I changed it a little….instead of Jalapeno peppers you can add ANYTHING or just do the cream cheese…trust me…you’re family and/or guests will BEG for the recipe!”