Thai Food Traditional - Khao kluk kapi (Shrimp Paste Fried Rice) Recipe

Khao kluk kapi (Shrimp Paste Fried Rice)

Ingredients

oil - for frying
2 pieces eggs 
1 piece Chinese Sausage - cut diagonally
1 medium green mango
1 medium red onion
1 small cucumber

2 long beans (cut the long beans into 5mm (¼ in) pieces.)

1-2 pieces chili peppers
1-2 tablespoon shrimp paste
4 cups cooked rice

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Body Pillow
by Nong_Josh

Instructions

Beat the eggs in a bowl until well mixed. Dab a tissue with oil to wipe the inside of the pan or use an oil spray. Pour half of the beaten egg and tilt the pan so the egg evenly coats the bottom of the pan. Cook on medium heat until set and golden. Flip it over to cook the other side. Transfer to a plate once done and do the same to the other half.

Arrange the two omelletes on top of each other and roll. Cut them into thin slices to create strips. Set aside.

Fry the slices of Chinese sausage in little oil for a few minutes until edges turn brown and some of the fats are rendered out. Set aside.

Wash green mango and peel off the skin. Use a shredder to shred the flesh. Or use a knife slice the mangoes on each side, avoiding the pit. Cut the flesh into julienned strips.

Peel the onion and cut into half lengthwise, from top to the roots. Then cut each half across into thin slices. Set aside.

Wash and peel off the skin of the cucumber. You may keep some part of the skin on for design. Cut diagonally into thin slices. Set aside.

Slice the chili peppers very thinly and set aside. 

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Preparing the Rice

Step 1. 

Place freshly cooked rice in a bowl and add the shrimp paste. Mix them well but gently with the back of a spoon until each individual grain is coated. 

Step 2. 

In the same pan where the Chinese sausage was cooked, add the shrimp paste and cooked rice. Stir-fry until the rice starts to pop or bounce. 

Assembly:

Pack the shrimp paste rice nice and tight into a bowl. Turn it upside down on a serving plate.  Arrange the sliced red onions, shredded green mango, Chinese sausages, slices of cucumbers, shredded omellete around the rice. Top with sliced hot chili peppers.

Ants with tiny bodies and big hearts. Cap
by By Nong&Joshua

Casseroled Prawn with glass noodles recipes - Thai Food by Nong & Joushua

Casseroled prawn with glass noodles recipes.

Colorful socks.
by Nong_Josh

Moo Deng Hippo
By Nong_Josh

 Ingredients

• glass noodles 50g
• prawn 3-5 large size 
• old ginger 3-4 sliced (peeled)
• garlic 3 colvers (peeled)
• black pepper 1 teaspoon
• celeries 3
• oyster sauce 2 tablespoon
• sugar 1-2 teaspoon
• sasemi oil 1 tablespoon

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Method 

1. Soak the glass noodles until soft in room temperature water.
2. Clean the prawn and cut the black line on the black prawn .
3. Add the sasemi oil, fried the old ginger and garlic on medium heat.
4. Add the prawn into the pan and fried a few minutes until it almost done.
5. Add the soaked glass noodles to the pan and add seasoning and mix together.
6. Close the lid, turn to low heat around 6 minutes or all done.
7. Sprinkle a little bit of the black pepper. 

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                 Garlic

I like pork
by Nong_Josh

Thai Roasted Chili Paste (Nam Prik Pao) - Traditional

 

Nam Prik Pao

Ingredients

• dried chili  75g  (big dried chili 50g and small dried chili 25g)
• dried shrimp 75g
• garlic 125g
• shallot 200g
• salt 1 teaspoon
• palm sugar 1 teaspoon
• water 1 cup
• vegetable oil 4 tablespoon

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Love Bear.
by Nong_Josh

Method

1. The chilies into a skillet and toast them over low heat. You don't want them to burn so keep your heat fairly low. They should be done after about 4 or 5 minutes. Let them cool.
2. The dried shrimp into a skillet and toast them over low heat. You should be done after about 4 or 5 minutes. Let them cool.
3. Slice your shallots in half. Place in a cast iron skillet, face down, over medium heat, add garlic. Dry roast until shallots begin to scorch. while this is happening Turn the garlic over every minute.
4. When the shallots are charred (check them - there's no other way) flip them over. Keep flipping your garlic. When it's all soft remove from heat and let cool. Remove the peels on both the garlic and shallot.
5. Combine all the ingredients except the oil.
6. It is not easy to puree this stuff. You can use a small food processor. That works. Kind of. Or you can grind manually in a mortar and pestle. That works better.
7. It pour the oil into a small frying pan and heat over medium low heat.
8. When the oil starts to shimmer add the paste and fry, stirring regularly, for about 4-5 minutes. 
9. Gradually add water and continue stirring until all the water is gone.
10. It will darken a bit and begin to give off a rather intense aroma. After smelling it, it's done. You'll get it when you get there.
11. Nam prik pao stores well in a small jar for weeks in the fridge.

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Dried Chili

Dried Shrimp

Garlic

Shallot

Experience the Serenity with Eagle Pillow.
by Nong_Josh

Kanom Krok - Thai coconut pancake

 Main flour ingredients: 

250 g rice flour, 
100 g cooked jasmine rice, 

120 g lime water (cannot substitute water), 

500 ml concentrated coconut milk, 

250 ml coconut milk, 

60 g granulated sugar, 

2 teaspoons salt. 

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Mug Thai style.
by Nong_Josh

Passion for Cooking.
by Nong_Josh

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Coconut milk ingredients: 

500 mL concentrated coconut milk, 

80 g granulated sugar, 

1/2 teaspoon sea salt + 1/4 teaspoon rice flour, 

1 measuring spoon and 

1/2 measuring spoon. 

             Use a brush to grease the holes with vegetable oil.
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Toping ingredients: 

1-2 steamed corn pods, 

1 cup steamed diced taro, 

1 cup chopped spring onions

                           Add toppings 

Thai coconut chicken soup recipe (Tom Kha Gai) - Thai Food

 

<<< Tom Kha Gai >>>

Ingredients

Galangal - 1 thumb chunk 

Oyster Mushrooms - 200 grams 

Lemongrass - 3 stalks 

White Onion - 1 big

Tomatoes - 2 big

Thai Chilli - 5 Small

Kaffir Limes Leaves - 6

Lime Juice - 4 tablespoons 

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• Chicken Breasts - 400 gramst
• Coconut Milk - 6 cups
• Salt -  ½ teaspoon
• Golden Grown Sugar - 2-1/2 tbs. 
• Fish Sauce - 2-1/2 tbs. 

Instructions

1. Bring the stock, white onion, lemonglass, golden grown sugar, galangal and thai chili to a boil in small pot.
2. Add the coconut milk, salt, tomatoes and bring to a simmer.
3. Add the chicken and oyster mushrooms and bring to a simmer, quickly stir in the lime juice and fish sauce. Float the chilies on the soup and serve, garnishing with cilantro sprigs.
4. I serve this dish with sticky rice on the side and a quick salad of chilies, vinegar, sugar, onion.

 

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Creamy Shrimp Tom Yum Soup Recipe (Tom yum kung nam khon) Thai Food Soup

Creamy Shrimp Tom Yum Soup

One of the most famous of all Thai foods, and what I think is one the best soups in the world, is Thai tom yum kung.

Tom Yum Kung is a traditional Thai soup dish that originated in Thailand and is believed to have been developed over a thousand years ago. The dish is made with a mixture of ingredients such as lemongrass, kaffir lime leaves, galangal, fish sauce, lime juice, and chili peppers, among others. It has a unique flavor that is sour, spicy, and savory and is often served with shrimp or other seafood. The dish is considered a staple of Thai cuisine and is widely popular not only in Thailand but also in many other countries around the world. Today, Tom Yum Kung is one of the most well-known Thai dishes and is enjoyed by people from all walks of life.

Ingredients

• 2 liters of water
• 4 stalks of lemongrass
• 1 inch chunk of galangal
• 10 kaffir lime leaves
• 10 Thai chilies
• 5 cloves of garlic
• ½ kilo shrimp
• 300 grams of oyster mushrooms
• 2 roma tomatoes
• 2 white onions (medium sized)
• 2 teaspoons of sugar
• 8 - 12 tablespoons of fish sauce (depending on your taste)
• 8 - 12 tablespoons of lime juice (10 - 15 limes) Handful of cilantro

Creamy tom yum version (Tom Yum is sometimes made with coconut milk. You can add a splash of coconut milk to the soup if you like, at the end.)

3 tablespoons canned Thai roasted chili sauce (nam prik pao)
10 tablespoons evaporated milk

Taste test, you may need to add more lime juice or fish sauce as the milk and roasted chili sauce throws off the sourness and saltiness.

Experience the Serenity with Eagle Pillow.
by Nong_Josh

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Method

1. Pop the Heads. As mentioned, whole shrimp with heads is a very important ingredient, because you need to make “shrimp oil” to achieve the right flavor. The oil is made from sauteeing shrimp heads in oil, to release the shrimp flavor into the oil. Pull the heads off the shrimp and place them in a wok or large skillet.
2. Sizzle. Add the oil to the skillet. Add a good pinch of salt. Sauté the shrimp heads in the oil, cooking until they are red and crispy, and the oil is red as well.
3. Smash. Trim the lemongrass stalks and galangal. Use a meat mallet or the side of a knife to smash the lemongrass, kaffir lime leaves, onion, chilies, and galangal. This helps release their flavors into the broth.
4. Simmer. Place the aromatics in a medium soup pot and add water. Simmer for 5-10 minutes, until the broth smells fresh and fragrant.
5. Shrimp It Up. Stir in the mushrooms, shrimp, and fish sauce. Simmer just long enough for the shrimp to cook.
6. Shrimp Oil. Stir in the shrimp oil and lime juice. Then throw the heads away.

Love Bear.
by Nong_Josh

Lemonglass

  Thai Chili

  Limy Juice

 Oyester Mushroom

Thai Pork Omelet (Khai Jeaw Moo Sab) - Thai Food (Minced pork omelets)

 

Ingredients :

2 eggs

2 tablespoons Fish Sauce

1/2 cup vegetable oil (Soft)

1/4 cup vegetable oil or more (Crispy)

50g minced pork

Cup of Coffee, Tea, the Essence of Freshnessใ
by Nong_Josh

Illuminate Your Space with Timeless Elegance
by Nong_Josh

Travel Bags Thai style.
by Nong_Josh

Instructions:

1. In a medium bowl mix beaten eggs, fish sauce and minced pork together.
2. In the non-stick pan heat the oil on medium to high heat and wait till it's hot. Then slowly pour the egg mixture into the center of the pan. It's going to take about 1-2 minutes to cook.
3. When the lower side is cooked and turns to golden brown, flip it to cook other side until it's brown.
4. Remove from the heat and serve hot on top of steamed rice and eat with chili sauce or tomato sauce.

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Tips: 

• You can mix it with vegetables such as sliced onion or tomato or can cook egg only.
• You can make the Khai Jeaw soft or crisppy by verying time of frying.

Experience the Serenity with Eagle Pillow.
by Nong_Josh