STIR-FRIED SQUID WITH ROASTED CHILI PASTE

STIR-FRIED SQUID WITH ROASTED CHILI PASTE

      Ingredients

•  350 grams squid, cut into well pieces
•  50 grams spring onion, cut into 1/2" long 
•  2 red or yellow chilies, cut diagnally 
•  1/2 onion, sliced 
•  1 1/2 teaspoon roasted chili paste 
•  1 teaspoon soy sauce 
•  1/2 teaspoon sugar 
•  cooking oil 
•  coriander leaves (for garnishing)

     Preparations

1. Heat oil in a wok over medium heat. Add squid and onion together, stir quickly until nearly cooked. (Be careful not to overcook. You will get the best taste of squid only when the squid is nearly cooked.)

2. Add roasted chili paste, soy sauce, green onion, chilies, sugar and stir fry for another 2 minute and until all ingredients mixed well.

3. Transfer to a serving dish. Garnish with coriander leaves on top and serve immediately with steamed rice.

(For 2 Serving)

Green curry with chicken

Green Curry with Chicken [ Kang Kaew Wan Kai ]

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.

Papaya salad (Som tum) Recipe

Papaya salad (Som tum) Recipe

Ingredients

• 2 cups shredded green papaya
• 1/2 cup shredded carrot
• 1/2 cup sting bean (cut into 1'long)
• 2 tablespoons fish sauce
• 1 1/2 tablespoons palm sugar
• 3 tablespoons lime juice
• 1/2 cup tomato (wedged)
• 1/3 cup dried shrimps
• 1/4 cup peanuts
• 10 green chilies
• 5 cloves fresh garlic

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.

Chicken Mussaman Curry recipe

Chicken Mussaman Curry

Ingredients

• 1 kg chicken thigh or hip
• 200 g potatoes cut in 1 ½ inches
• 200 g carrot cut in the same size
• 100 g quartered onions
• 100 g pineapple cut in bite size
• 200 g massamun curry paste
• 50 g roasted cashew nut
• 2 c. coconut cream
• 3 c. coconut milk

Seasonings

• 2 tbs. palm sugar
• 3 tbs. fish sauce
• 4-5 tbs. concentrated tamarind juice

Preparation

1. Bring chicken and coconut milk to the boil over very low heat, allow it to boil around 20 minutes.

2. Scope out the coconut milk not the water into the wok, place the wok over medium heat and add the massamun curry paste. Stir well and continue to simmer until afoat on top. Season with palm sugar and fish sauce.

3. Transfer to the coconut milk and chicken pot and continue to simmer for another 10-15 minutes.

4. Add potatoes and carrot and allow them to cook before adding pineapple and quartered onions, continue to simmer until the pineapple and onion are cook and season once more. Add cashew nut before turning off the heat.

5. Ready to serve.

Tom yum goong - Recipe

Tom yum goong - Recipe

Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kaffir lime leaf. This potent herbal mixture is well known for its medicinal properties.

Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main focus of the dish but you may also use firm white-flesh fish (see Tom Yum Taleh) or chicken (see Tom Yum Gai).

Ingredients

• 4 cups of water
• 2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 1 inch pieces; or 2 pc dried
• 3 slices fresh galangal root (smashed) or 2 pc dried
• 3 fresh kaffir lime leave or 4 pc dried
• 1 tbsp. tamarind paste, with or without seeds
• 1 tbsp. fish sauce, Golden Boy preferred
• 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
• 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
• 1/2 small white onion, cut 1/4 inch slices
• 2 tbsp. roasted chili paste (nam prik pao)
• 1 (16 oz.) can straw mushrooms, drained and rinsed
• 1 small ripe tomato, cut into wedges 1/4 inch thick
• 1 small lime, squeezed
• 2 sprigs fresh cilantro

Preparation

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve.

Serves 3 to 4.

Pad Thai Recipe

Stir-Fried Rice Noodle with Shrimp

Ingredients

•  12 fresh Shrimp
•  90 gram Dry Rice Noodle (3 - 5 mm)
•  50 gram Fresh Bean Sprouts
•  2 tablespoons Chopped (1") Green Onion
•  6 tablespoons Fish Sauce
•  6 tablespoons Oyster Sauce
•  3 teaspoons Vinegar
•  2 tablespoons Sugar
•  2 Tablespoons Preserved Turnip
•  2 Tablespoons Crushed Peanuts
•  1 Tablespoon Paprika
•  2 Eggs
•  1 Teaspoon Red Chili (for Spicy lover)
•  1/2 Lemon

Stir-Fried Rice Noodle with Shrimp Preparations

1. Soak the noodles about 30 minutes in room temperature water.

2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.

3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

(for 2 serving)

thanks for information

- http://thaifooddb.com