Thai Omelettes: Khai Jiaaw

Pescatarian Dish

Prep Time: 2-3 minutes

Cook Time: 3 minutes

Servings: 2 persons

Ingredients: 4 eggs, 1 tsp of soy sauce, 1 tsp ground pepper, 1 tbsp of diced tomato, 1 tbsp of chopped white onion, 2 tbsp of chopped spring onion, 2 tbsp of cooking oil.

Procedure: Beat the eggs in a bowl until fluffy, add all ingredients except the oil; mix well. Heat the oil in a frying pan then add egg mixture. Cook flat, like a pancake, until golden brown. (https://www.youtube.com/watch?v=8McHfDY6fpw for how to cook the omelette).

Coconut Rice: Khaaw Man

Coconut rice is a Southern Thai dish, shared with its neighbor Myanmar (Burma), its a staple dish for many dinner sides likes Som Tam, tangy salads, or sweet beef/pork. It is often eaten instead of a plain white rice (khaaw plaaw), but can be altered to be a semi-sweet dessert side to be paired with seasonal fruits, especially mango when its in season (Mango Sticky Rice).

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 2 persons

100% Vegetarian

Ingredients: 1 cup of jasmine or (gluten rice if you are pairing with dessert), 1 cup of coconut milk, 1 1/2 cups of water, 1/2 tsp of salt, 1 tbsp of sugar (add an extra tbsp for dessert dishes).

Procedure: Pour the coconut milk and water into a bowl with the salt and sugar; stir until dissolved. Put the rice in a pot and cover with coconut milk/water mixture over the rice and cover with lid. Cook on low heat for 30 minutes or until rice is tender and all the liquid has been absorbed.

Sweet and Sour Eggs: Khai Luk Koei

Also called “son in law eggs”, this dish is a quick and delicious snack or appetizer, almost like a Thai deviled egg! If a son-in-law is unkind to his wife, his mother-in-law will serve him these sweet and sour deep fried eggs as a gentle reminder that the family jewels could be served up just the same if he stepped out of line again.

Preparation: 15 minutes

Cooking:10 minutes

Servings:2 persons

Ingredients:  4 eggs, 1/4 cup of palm sugar, 2 tbsp of fish sauce, 1/4 cup of tamarind juice, 2 dried Thai chillies for sprinkling, 2 tbsp of shallots sliced, 2 cups of cooking oil for deep frying, 1 tsp of corn flour, 1/4 cup of water, cilantro for garnish.

Procedure:

Boil the eggs for 10 minutes in a pot, remove from heat and let cool in a bowl of cold water.

Heat 1/4 cup of cooking oil in a frying pan and fry the shallots on low heat until golden brown. Remove from heat, then repeat process with the Thai chilies. Pour shallots and chilies on a paper towel to absorb residual oil.

In a small pot, add 1/4 cup of water, fish sauce, palm sugar, and tamarind juice; bring to a boil on low heat until the mixture becomes syrupy. Remove from heat and set aside as well.

Peel the eggs and heat up the rest of the oil for deep frying. Deep fry the egg whole, turning frequently until the outer skin is golden brown. Remove from heat and drain well on a paper towel. Cut the eggs in half vertically and arrange on a serving plate. Drizzle the syrup over the eggs and sprinkle with chilies and shallots. Enjoy!

Deep Fried Spring Rolls (Pohpia Tord)

*Vegetarian Recipe Option*

Preparation Time: 10 minutes

Cook Time: 25 minutes

Servings: 2 persons

Ingredients: 3/4 cup of ground pork or diced tofu, 1 cup of shredded cabbage, 1/3 cup of Black Mushroom (Hedhuu Nuu) chopped, 1 cup of glass noodles, 2 tbsp of chopped yellow onion, 1/2 cup of carrot julienned, 1 tsp of sugar, 1/2 tsp of salt, 1 tsp of soy sauce, 1 tsp of pepper, 2 tbsp of cooking oil, 1 egg yolk (for sealing the wraps) or use coconut milk, 200 grams (2 packs) of spring roll wrappers/rice paper, 2 additional cups of cooking oil to deep fry, cucumber, lettuce, and sweet basil for garnish.

*Glass noodles should be “fresh” or boiled before adding to stir fry mix; vermicelli is a possible substitute*

Black Mushroom

Sweet and Sour Sauce: 1/2 cup of sugar, 1/3 cup of water, 2 tsp. of salt, 3 tsp of vinegar, 2 red spur chilies (phrik chiifaa daeng) finely chopped, 1/2 cup of white radish (huaphakkaadkhaao) finely grated.

Procedure: Heat 2 tbsp of oil in a frying pan and fry the ground pork (tofu) and onion for 2 minutes. Add the cabbage, carrots, and black mushrooms. Stir fry for 1 minute, then add the seasonings: soy sauce, sugar, salt and ground pepper. Add the glass noodles. Cook until fairly dry, then set aside.

Place 1 tbsp of the filling in each spring roll paper and wrap like a burrito, use the yolk or coconut milk to seal the paper together into a cohesive wrap. Repeat until all of your spring roll paper or filling is gone.

Heres a video of the wrapping: https://www.youtube.com/watch?v=65ZuzXj3gF4&feature=youtu.be

Glass Noodle

Heat the cooking oil (2 cups) in a wok over medium heat. Deep fry the spring rolls until golden brown; soak up access grease by placing finished rolls on paper towels. Let cool until edible, then garnish with cucumbers, lettuce and sewwt basil sprigs.

Sweet and Sour Sauce: (10 minutes cooking time) In a small pot, boil vinegar, water, sugar and salt–low heat for 5 minutes.  Add the white radish and red chili, boil for additional 3 minutes. Remove from heat and serve in dipping dish.

ENJOY!

Northern Thai Curry Soup: Khao Soi (ft. Red Curry Paste Recipe)

Forget about Pad Thai; Thailand’s best food choice is Khao Soi (Cow Soy), one of the Lanna people’s claim to fame is the origination of this savory dish, in the upper most regions of Thailand. Though in actuality, both Laos and Myanmar have similar dishes and also assert that they are the cradle of life for this divine creation. No matter its origins, this recipe deserves a spot on your dinner table, so give it a try!

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 2 Persons

*You will need a mortar or food processor for this recipe, as well as a wok or sauce pan*

Ingredients: 1 tbsp. of red curry paste, 2 tbsp. ginger (will be pounded), 1/4 of 1 white onion (diced), 2 tsp. of yellow curry powder, 2 chicken drum sticks (or 2 small breasts cut into bite size pieces), 2 cups of coconut milk, 2 cups of chicken broth, 1/4 tsp of salt, 2 tbsp of soy sauce, 2 tbsp of cooking oil, 1/2 tsp of sugar, 1 tsp of thick soy sauce, 2.5 cups of fresh egg noodles or “flat yellow noodles”, 1 cup of palm oil (for deep frying 1/2 cup of the noodles), 1 lime. (If you can’t get fresh ba mii “egg noodles”, then you will need to buy deep fried egg noodle toppings; you won’t be able to make them from the dehydrated noodle state)

Condiments: 1 lime (cut into wedges), 1/4 cup of pickled mustard, 2 tbsp of spring onion and cilantro (finely chopped), pickled onion

Thai egg noodle

Procedure: In a mortar, pound the ginger and onion into a paste, then add red curry and yellow curry; pound until thoroughly mixed. (or add all ingredients in a food processor). In the wok or large sauce pan, add the cooking oil on low heat; Stir-fry your paste mixture until fragrant, adding the coconut milk a little at a time. Then add the chicken and stir well into the mixture. Move to pot and add the chicken stock. When it comes to a boil, add the soy sauce, thick soy sauce, salt, and sugar; stir well. Cover, then put on reduced heat. Cook for 15 to 20 minutes, until the chicken is cooked but tender.

While the sauce is cooking, heat 1 cup of palm oil in a large sauce pan, medium heat. Deep fry the raw egg noodles, about 1/2 to 1 cup, until golden brown and puffy. Remove with a slotted spoon and drain on paper towels.

Boil the remaining noodles in a pot for 2-3 minutes. Drain and place in your serving bowls. Then spoon the chicken curry sauce over the top of the noodles. Garnish with deep fried noodles, spring onion, cilantro, and pickled onions. Add the condiments to your own taste preference. ENJOY!!

MAKE YOUR OWN RED CURRY SAUCE:

Ingredients: 3-5 Big Red Thai Chilis “Phrik haeng med yai” (depending on level of spiciness desired), 10 cloves of garlic, 1/2 cup of shallots or diced onion, 2 tsp of coriander seeds, 1/4 tsp of cumin seeds, 3 cm/slices of ginger off the ginger root, 1/2 tsp of shrimp paste, 2 tbsp of lemon grass, 1 tsp of Galangal, 1 cm slice of Tumeric from Tumeric root, 2 tsp of yellow curry powder, 2 tsp of coriander/cilantro roots (chopped).

Procedure: Roast the coriander and cumin seeds in a frying pan on low heat until fragrant, about 2 minutes. Then combine the remaining ingredients in a mortar or food processor until its a paste.

Fried Bananas: Kluay Tod

Prep Time: 10 Minutes  Cook Time: 20 Minutes Serving: 2 Persons Vegetarian

Ingredients: 10 ripe Lady Finger bananas, 100 g. of coconut meat (young coconut, about 2/3 cup), 2 tbsp of black and white sesame seeds mixed, 1/4 tsp. of salt, 2 tbsp. of rice flour, 1 cup of flour, 1/2 tsp. baking powder (non-aluminium), 1/4 cup coconut milk, 1/2 cup of water, 2 tsp. of palm sugar or sugar, 2 cups of palm oil (for deep frying), granulated sugar/powdered sugar and/or cinnamon for dusting if desired.

Procedure: Mix flour, rice flour, baking powder, salt, coconut meat, coconut milk, palm sugar, water and sesame seeds together in a bowl to make the batter. The consistency should be equivalent to pancake batter or cake batter, if it is not then add more water or coconut milk for a more liquid consistency, or if too watery, add flour or rice flour 1 tbsp at a time until its thick enough. Mix thoroughly so that there are no lumps in the batter.

Peel bananas and cut in to slices, thick or thin as you want; the recipe typically calls for them to be sliced into 4 pieces, long

Lady Finger Bananas

ways. Then, put all of the sliced bananas into the batter and use your hands to coat them, like tossing a salad.

Put the palm oil into a frying pan, or deeper frier, heat oil until it bubbles start to rise. Drip some batter in to see if its done, if you are not sure. The batter should float and turn white then golden brown. Deep fry the bananas until they are golden brown. Remove with slatted ladle onto a paper towels to absorb oil. Transfer to a plate, sprinkle with sugar or cinnamon if you desire; served best when hot…or with vanilla ice cream, a la mode!

You can also use this recipe for sweet potato and pumpkin!

Shrimp and Pork Pad Thai: Kuaytiaw Phatthai

Preparation Time: 10 min

Cook Time: 10 min

Serving: 2 persons

*Vegetarian adaptations available*

Ingredients for Pad Thai: 3.5 oz of rice noodles, 2 eggs, 1 oz of ground pork; 4 pieces of fresh shrimp (or more!), 1 tbsp of dried shrimp, 3.5 oz of bean sprouts, 1/2 cup of tofu (or 1 cup for vegetarian and omit other meat sources); 1 tbsp of minced garlic, 2 tbsp of pickled white radish, 1/3 cup of chicken broth (or vegetable broth), 1/3 cup of Pad Thai sauce (recipe later in post), 2 tbsp of cooking oil, 1/4 tsp of chili powder, 1/4 cup of chives (chopped).

Garnish and Condiments (Optional): 2 leaves of butter or iceburg lettuce, extra bean sprouts, lime wedges, roasted peanuts, sugar, and fish salt.

Pad Thai sauce: 3/4 cup of palm sugar (or cane/brown sugar), 1/2 cup tamarind juice, 1/4 cup of water, 2 tbsp of fish sauce (or soy sauce), 1/2 tsp of salt, 1/2 tsp of chili powder, 1/3 cup shallots chopped, 1 tsp of ground pepper. Mix all in a pot on medium heat until the sugar dissolves, then ready to serve in Pad Thai.

Procedure: Make Pad Thai sauce first ^^^^

Then, put 2 tbsp of cooking oil into a wok or frying pan on low heat. When hot, fry fresh shrimp until cooked (beware of overcooking and shrinking the shrimp). Remove from wok.

Add oil again and saute the garlic until it is fragrant. Add the pork, picked sweet white radish, tofu, dried shrimp and chili powder.

Add the Pad Thai sauce, rice noodles, and chicken broth; turn to medium heat. Stir thoroughly until tender then move all the content to one side of the wok/pan.

Put 1 tbsp of oil into the wok, add eggs and scramble; mix together with rest of Pad Thai when done; Add sprouts and chives, mix well and turn off heat.

Serve with fresh vegetables/garnish on plate: lay a leaf of lettuce and the extra bean sprouts, then spoon the Pad Thai on the plate. You can also add roasted peanuts, chili powder, sugar, a wedge of lime, and fish sauce to your taste preference.

Pad Thai can be a very sweet dish, in more recent years in Thailand sugar has been added in copious amounts to the diet, but it is not necessary for your own taste preference. I don’t like sweet Pad Thai. Also, Thailand consumes more pork than chicken in its lifestyle, and rarely any beef, so if you think chicken sounds better than pork in this recipe, especially with the shrimp (ha ha), then feel free to make your own adaptations. This is an authentic Thai recipe though! Hope you enjoy!

Pumpkin Coconut Milk Soup: Kaengbuad Fakthong

*This is a very desserty recipe, so keep that in mind for the rest of your meal plans.

Vegetarian Approved

Serving: 2-3 persons

Prep Time: 40 minutes  Cook Time: 20 minutes

Ingredients: 200 grams or 2/3 cup of Kabocha (Japanese) Pumpkin or Fakthong (Thai) Pumpkin peeled and cut into long 1 inch strips, 3/4 cup water, 1 cup of coconut water, 1/4 tsp. salt, 1/4 cup of sugar, 5 cups of limewater                                  (http://www.thaitable.com/thai/ingredient/limewater).

Preparation: Remove the skin, seeds, and the membrane of the pumpkin; clean well.

Cut into uniform pieces, 1 inch pieces; soak the pumpkin in limewater for 30 minutes, then rinse it.

Mix the water, sugar, coconut milk and salt in a pot on medium heat until the sugar dissolves. Add the pumpkin and bring to a boil until pumpkin is tender (about ten to 15 minutes).

Let cool until edible and serve!! This was my FAVORITE recipe so far after being a month into Thai food tasting!

Japanese/Thai Pumpkin

Here a link to a Thai dessert: Steamed Custard and Pumpkin Recipe: https://www.youtube.com/watch?v=eKb1FUVArH8

Chicken (or Tofu) Green Curry Soup: Kaeng Kiaw Waan Kai

(This dish is best served with rice or vermicelli rice noodles!)

Preparation Time: 20 minutes

Cooking Time: 20 mintues

Servings: 2 persons

Thai Green Curry

Items You’ll Need: Mortar/Grinding stone or food processor and a wok

Ingredients: 150 grams (1 breast) of chicken cut into long thin slices (or cubed tofu), 1 cup of coconut milk, 1 cup of chicken broth (or vegetable broth), 100 grams (about 2 whole) Ma Kheua/Thai eggplant cut into fourths, 1 tbsp. of green curry paste (even Walmart has this in the Asian spices isle, not the refrigerated section), 3 Kaffir lime leaves, 5 Sweet Basil leaves, 1/4 tsp. of salt, 1 tbsp. of cooking oil, 1/2 tsp. of fish sauce (or soy sauce), 1 tsp. of palm sugar (its like a thick, moist brown sugar; it can be replaced by cane sugar or brown sugar if necessary), 4 shallots diced, 4 cloves of garlic diced or sliced, 1/2 tsp. of Coriander powder, 1/2 tsp. Cumin seeds, 1 red spur chili (deseeded and diced).

Ma Kheua eggplant

Procedure: Pound the shallots and garlic in the mortar until well ground, or use the food processor. Add coriander, cumin and green curry paste, continue to pound until thoroughly mixed.

Put the cooking oil in the wok on a low heat and stir-fry the chicken or tofu until cooked (about 8 minutes). Add the curry paste mix, then 1/2 cup of coconut milk slowly and continuously for 3 minutes. An oil should begin to appear at the top. Add the chicken broth (or veggie) and bring to a simmer.

Add the eggplant, red spur chilies, and kaffir lime leaves(take out stem in middle by tearing leaves in half long ways). Stir occasionally and season with palm sugar and fish sauce (or soy sauce, acting as a salty supplement) to taste.

Pour in the other half on the coconut milk and bring to a simmer again. Add the Sweet Basil and remove from heat.

Pour in bowls and garnish with Sweet Basil and red chili.

Mango Sticky Rice: Khaaw Niaw Mamuang

Vegetarian Approved

Preparation Time: 4 hours

Cooking Time: 1/2 hr

Serving: 2 persons

Mango Sticky Rice

Items You’ll Need: Steamer and Cheesecloth or Muslin cloth

Sticky Rice Ingredients: 1 cup of Glutinous rice (buy at stores like Whole Foods, its a popular rice in Southeast Asia),    1/2 cup of coconut milk, 1/4 cup of water, 1/4 tsp. salt, 1/4 cup of sugar, 1 tbsp. of hulled (split) Mung Beans (also at Whole Foods, can be replaced with Rice Krispies), and 2 Nam Doc Mai mangoes (other mangoes are delicious too, but find this one if you can)

Sweet Sauce: 1/4 cup of coconut milk, 1/2 tsp. corn flour, 1/8 tsp. of salt

Nam Doc Mai

Procedure: Pick through the rice for consistency, throw out non-sticky rice that is mixed in. Then soak the rice water for 3 hours (in enough to water to  over the rice completely). After 3 hours, rinse the rice and strain with a strainer and cheesecloth.

Prepare to steam the rice by adding water to the steamer pot, covering the bottom; cloak the steamer section with a cheese or muslin cloth then add the rice. Cover with the lid and put on medium heat for 20 minutes. It will be translucent when done.

While the rice is cooking, add the sugar, salt, water, and coconut milk in a pot to boil. Simmer on low heat and stir until the sugar is completely dissolved; transfer from heat and add the cooked rice to the liquid. Stir together and let cook for 30 minutes or until room temperature, cover with cloth.

Sauce: Mix sauce ingredients in a pot and cook on low heat until it reaches a boil.

Serve: Put sticky rice and cut up mango on a plate. Pour sauce over the top and sprinkle on hulled Mung Beans.

How to Cut the Mango # Fancy  https://www.youtube.com/watch?v=NZHlM6VQHi4&feature=youtu.be