Thai fish cakes (Tod mun pla) recipe - Thai food

 

::Ingredient

• 450 g. Tilapia Filets - Fresh tilipa is best
• Vegetable oil for frying
• 3 tbsp red curry paste
• 1 egg yolk
• 1 tsp palm sugar
• 1/2 cup long green beans or Chinese long beans, diced small
• 1/3 cup Thai basil or holy basil, sliced into ribbons if large
• 5 kaffir lime leaves (makrut lime leaves), finely julienned
• 1 tsp fish sauce, as needed 

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:: Dipping Sauce 1

• 1 Persian or cocktail cucumber
• 1 Tbsp shallot or red onion, diced fine
• 1 Tsp white vinegar
• 1/2 cup sweet chili sauce
• 1 Tbsp crushed peanuts

:: Dipping Sauce 2

• 3 cloves garlic
• 1 spur chili (or another type of big red chili pepper that's not ot spicy thai chilies to taste, optional)
• 1/2 cup sugar
• 1/2 tsp salt
• 1/3 cup white vinegar, cane vinegar, or rice vinegar
• 3 tbsp water
• or add cucumber slices for serving (as your like)
• or add roasted crushed peanuts, sliced shallots (as your like)

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:: Method

1. For the fish cakes (Tod mun pla)
• Combine tilapia filets, red curry paste, egg yolk and in a plam sugar food processor. Process until fine, scraping the sides as needed.
• Then keep processing for a few minutes longer until the fish is firm enough that it holds its shape well when spooned.
• If this is your first time, cook up a bit of the mixture to taste for salt and spiciness. 
• If you want a stronger curry flavour or more spiciness, add more curry paste, keeping in mind that that also adds more saltiness. 
• If you just want more saltiness, add a little fish sauce.
• Transfer the fish paste into a mixing bowl and add chopped long beans, Thai basil, and kaffir lime leaves; stir until well combined.
• Get your station ready by having a bowl of cold water and some paper towels (for your hands) by the stove.  
• Heat a skillet over medium heat until hot, then add just enough oil to coat the bottom of the skillet. Wet your hands and a tablespoon in the cold water, then scoop a heaping tablespoon of fish paste with the wet spoon and place in your hands.
• Gently pat the fish cakes to form into patties and place in a preheated skillet. Fry until browned on both sides, about 2 minutes per side. You may need to add more oil as you go.
2. For dipping sauce 1
• The base of the dipping sauce for Tod Mun Pla is sweet chili sauce. 
• I prefer to use a bottled one because it's easier. 
• Then add some diced cucumber, sliced shallots or red onion, a little vinegar, and top with some crushed peanuts.
3. For dipping sauce 2
• Place both chilies, garlic, vinegar, water, sugar, and salt in a blender and blend just until there are no more chunks. 
• I like to use low speed to blend so I still have chili seeds and chili pieces for a nicer visual.
• Pour the blended chilies into a small pot and bring to a simmer, then simmer for about 3-5 minutes or until it has a consistency of a thin syrup. 
• The sauce will thicken as it cools, so if it is too thick once it is cool, you can add more water. Set aside until ready to use.

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Boiled Chicken with fish sauce recipe - Thai food

 INGREDIENTS::

• For Boiling the chicken
• 1 kg. chicken thighs
• 200 ml. water
• 250 ml. fish sauce
• 50 g. plam sugar
• 4 pieces lemon grass
• 3 large kaffir lime leaves
• 2 large coriander root
• For the dipping sauce
• 20 g. red chili
• 2 cloves garlic
• 5 g. chopped coriander
• 3 tbsp lime juice 
• 3 tbsp fish sauce
• 1 tbsp palm sugar

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PREPARE::

1. Coriander root, wash and smashed.
2. Lemon grass, smashed and cut 2 inches. long.
3. Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little.
4. Garlic, peeled.
5. Coriander, chopped

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METHORD::

1. A large pot of water bring to a boil over high heat.
2. Once the water is boiled, add coriander root, lemongrass, kaffir lime leaves, fish sauce, palm sugar and chicken thighs and bring to a boil. Then cover the pot with a lid and reduce heat to low and simmer for 30 minutes.
3. While the chicken is simmering, make fresh chili dipping sauce. Use a mortar and pestle to pound the chili and garlic thoroughly. Then add fish sauce, lime juice and palm sugar and stir until the palm sugar dissolves now add chopped coriander and stir to combine. Transfer to a small dipping bowl and garnish with coriander leaves. Set aside until ready to serve.
4. Now back to the chicken, transfer the chicken to a container and let it cool. Then remove the bone and cut the chicken into bite size pieces. Serve with the fresh chili dipping sauce.

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Garlic Pepper Prawns Recipe (Goong Tod Gratiem Prik Thai) - Thai food

INGREDIENTS:

• 500 g. prawn
• 10 cloves thai garlic
• 1 coriander root
• 2 tbsp black pappercorn
• 1 tbsp fish sauce
• 1/2 tbsp sea salt
• 3 tbsp vegetable oil
• 1 tbsp sugar
• 1 tbsp water
• 2 tbsp deep fried garlic (ready to made)

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I like pork
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METHOD:

1. Blend garlic pepper paste - Using on mortar or blender, blend garlic, coriander root and black peppercorn until it forms a paste, Set it aside.
2. In a mixing bowl, add sea salt and prawns and mix well.
3. Heat a non-stick pan with vegetable oil on medium heat.
4. Add garlic pepper paste into the pan and stir for about 15 seconds or until it's fragrant.
5.  Season with oyster sauce, soy sauce and fish sauce and sugar to combine.
6. Transfer praws to a serving plate and set it aside.

 

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Tom yum rice noodle soup recipe - Thai food

INGREDITENTS:

:: Pork Soup

• Pork bones 400 g.
• White radish 1 whole
• Coriander root 4 roots
• Black pepper 1 tsp (or pepper corns 1/2 tsp)
• White onion 2 whole
• Garlic 4 whole
• Carrot 1 whole 
• Minced pork 100 g.
• Dried shrimp 3 tsp
• Soy sauce 2 tbsp (or more)
• Salt 3 tsp.
• Water 3 lites
  

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:: Seasoning

• Minced pork 100 g.
• Rice noodles 100 g.
• Coriander leaves 1-2 tsp. (cut off)
• Sugar 1/2 tsp.
• Fish sauce 1 tsp.
• Chilli Flakes 1/2 tbsp.
• Crushed peanuts 1-2 tbsp.
• Lime juice 2 tsp.
• Fried garlic 1 tsp
• Chopped spring onions 1 tsp
• Fried Garlic oil 2 tbsp.

I like pork
By Nong_Josh

 :: How to make a pork soup

1. Add 3 litres of boiled water to the pot and add pork bones and a bit of salt, then cook with low heat.
2. Add white radish, coriander root, carrot, white onion, dried shrimp, black papper, garlic, soy sauce and minced pork.
3. While the water boils keep scooping out the cloudy bubbles until the broth is clear.

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:: How to make the rice noodles

1. Soak 100 g. of thin rice noodles in some cold water so that the noodles are completely submerged.
2. Bring some water to the boil, then add the 100g. of thin rice noodles that we soaked earlier, and boil until they are cooked. Once the noodles are done, coat a bowl with about 1/2 teaspoon of fried garlic oil and the spoon in a portion of noodles 100 g. should yield two portions. Then mix the noodles with the fried garlic oil - doing this will help to stop the noodles from sticking to the bowl.

I like pork
by Nong_Josh

:: How to make a seasoning

1. Add 1 tbsp of crushed peanuts, 1/2 tbsp of chilli flakes, 1 tbsp of fish sauce 1 tbsp of lime juice, 1 tbsp of sugar to a bowl and set aside.
2. Then add about 1 ladle full of the soup broth that has been simmering, to a saucepan, and heat. Cook 100 g. of minced pork in the soup broth, the pour the cooked minced pork along with the ladle full of broth that we cooked it in, into the bowl of seasoning that we prepared earlier, and stir.
3. Then add about 1 ladles of the soup broth to each bowl of noodles. Once thats done, pour over the seasoning sauce with minced pork that we made - again add half to each bowl of noodles.
4. Last but not least, garnish your noodle soup with as much fried garlic oil, spring onion, and coriander as you would like, the serve and enjoy!

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Tips: Choose the best Lemons - Thai food

Choose the best lemons:

Look for unblemished, firm lemons that feel heavy for their size and have tinges of hard green (which means they're underripe). Avoid very pale and very yellow lemons, as they are older and will contain less juice. The best lemons for juicing or serving in wedges are those with a smooth, thin skin.

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Thai spicy seafood salad recipe - Thai food for healthy

INGREDIENTS:

•          1 Tbs. table salt
•          3/4 lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined
•          1/2 lb. cleaned squid, bodies sliced crosswise into 1/4-inch rings and tentacles cut in half if large
•          8 mint leaves (finely shredded). - Generous sprig of fresh coriander, including the stalk (roughly chopped). Coriander is also known as cilantro, Chinese parsley or dhania.
•          1/2 red pepper, thinly sliced.
•          2 fresh lemongrass stalks, trimmed and thinly sliced.
•          1/4 of a cucumber, thinly sliced into 5 cm strips.
•          2 spring onions, cut into 3 cm long strips.
•          1 ripe tomato, sliced

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 And for the spicy dressing:

•          1 clove garlic (finely chopped or crushed)
•          2-4 bird’s eye chilies (finely chopped). Adjust to taste.
•          1 tablespoon of fish sauce.
•          Juice of half a freshly-sliced lime.
•          1 teaspoon of brown sugar.

METHOD:

1.    To cook the seafood, bring a 3-qt. saucepan of water to a rolling boil over high heat. Add the salt and let the water return to a boil. Pour the shrimp/prawn and squid into the boiling water and cook until the largest one is pink on the outside, opaque on the inside, and just cooked through, about 2 minutes. The water may not return to the boil before they are done. Scoop them out with a slotted spoon and drop into the bowl.

2.    For the salad: simply add each item to a mixing bowl.

3.    Then add the dressing and toss gently, but thoroughly, together.

4.    Serve on lettuce leaves at room temperature with garnish of your choice.

5.    Note; clear glass noodles can also be added to the salad to give additional texture.

Choose the best lemons:

Look for unblemished, firm lemons that feel heavy for their size and have tinges of hard green (which means they're underripe). Avoid very pale and very yellow lemons, as they are older and will contain less juice. The best lemons for juicing or serving in wedges are those with a smooth, thin skin.

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Vietnamese rice noodles soup with pork spare ribs recipes - Thaifood

Ingredients:

350 g chopped pork spare ribs 
100 g dried Vietnamese rice noodle
5-7 cloves of garlic
3 coriander roots
½ tbs. dried pepper corn
150 g Vietnamese sausage, thinly sliced
100 g minced pork
50 g spiny coriander, finely chopped
50 g spring onion, finely chopped
70 g deep fried shallot

 
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Seasoning:
½ tsp. sugar
1 tbs. seasoning sauce (1)
½ tsp. grounded white pepper
½ c. seasonings sauce (2)

Method:

 1. Marinate minced pork with sugar, grounded white pepper and seasoning sauce (1). Lighyly knead and set aside.

2. Fill half of the small pot, bring to the boil and add pork spare ribs to blanch for 5 minutes. Discard the boiling water and keep pork spare ribs.

3. In the new deep base pot, add blanched pork spare ribs, fill to ¾ of the pot with water, add garlic, coriander roots and dried pepper corn and bring to simmer over the lowest heat until pork spare ribs are soft and tender.

4. Season with seasoning sauce. Shape marinated minced pork to loose balls and add the boiling soup.

5. In another pot, bring water to the boil and add dried Vietnamese rice noodle to blanch for 5-7 minutes.

6. Add some soup, spare ribs and marinated minced pork to a new pot, bring to the boil and add some of blanched Vietnamese rice noodle. Sprinkle with finely chopped spiny coriander and spring onion.

7. Transfer to the serving bowl and sprinkle with deep fried shallot before serve.

Oyster omelette recipes is easy - Thai food

 

INGREDIENTS: (SERVES FOUR)

16 oysters (180g)
2 tbsp ginger juice
¾ tsp of ground white pepper
60g sweet potato flour
20g rice flour
180ml water
1/3 tsp salt
20g garlic chives, chopped
3 eggs (55g each)
5 tbps cooking oil
3 tsp fish sauce
2 tsp sesame oil
1 garlic clove, chopped
1 stalk of Chinese celery, cut into 1cm lengths

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METHOD

1. Place the oysters in bowl. Add the ginger juice and ¼ teaspoon of ground white pepper. Mix well and leave it to marinate for 10 minutes.
2. In another bowl, place the sweet potato flour and rice flour. Add the water and mix well.
3. Season the batter with the 1/3 teaspoon of salt and ¼ teaspoon of ground white pepper.
4. Add the garlic chives and mix well. Set aside.
5. Crack two eggs into a bowl and beat. Set aside.
6. Add three tablespoons of oil to the frying pan over medium heat. Add the batter with garlic chives into the frying pan and let it cook for 30 seconds.
7. Pour in the beaten egg and use a frying slice to spread the egg over the batter. Add the fish sauce and remaining ¼ tsp of ground white pepper. Add the sesame oil. Use the frying slice to spread the seasoning around the egg. Cook for 45 seconds.
8. As the omelette begins to set, use a frying slice to cut it in half. Flip each half over.
9. Crack the last egg on top of the omelette and spread the egg over the omelette. Cook for 30 seconds and turn the halves over again.
10. Drizzle one tablespoon of oil around the sides of the pan. Fry for one minute until the omelette is slightly browned. Turn off the heat and remove the omelette from the pan and place on serving plate. Wipe the pan clean.
11. Over medium heat, add the remaining one tablespoon of oil to the pan and fry the chopped garlic. Add the oysters and fry for 45 seconds.
12. Turn off the heat and remove the oysters from the pan. Place them on top of the omelette. Garnish with Chinese celery and serve immediately.

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