Tom Kha Kai (Sweet and Sour with Coconut soup)

Today I have one of my favorite menu (everyday) ,Tom Kha Kai, You will enjoy cooking this because it is so easy and very delicious. Let's start...

Recipe

2 boneless skinned chicken breasts
1 pint chicken stock

250 ml (8.4 ounces) of coconut milk

8 Birdseye chilies

2 stalks of lemongrass

cilantro also known as coriander

a piece of ginger (galangal was what was needed but its hard to find).

lime juice

4 tbsp of fish sauce


1.Slice the ginger up into really thin strips and cut the stalks off the chillies. Dice the chicken into bite-size cubes and then remove the outer leaves from the lemon grass until you get to the soft bit in the center. Now take a rolling pin or something heavy and batter the lemongrass and give the chillies a beating for good measure. Place the stock in a pot and start to heat. While it is heating juice your lime. When the stock is starting to get hot, put the lime juice, chillies, lemongrass, ginger and fish sauce in. And bring to the boil.


2.Once it starts to boil add the chicken and coconut milk, stir and bring it back to boil. Once boiling, reduce the heat and simmer for about 2 minutes or until the chicken is cooked through. Keep stiring whilst doing this to avoid a skin forming. Remove the lemongrass.



3. Serve the Tom Kha Gai when ready and garnish with the coriander.


I hope that you will enjoy cooking ^_^


Thank you and see you tomorrow.



Waan

Keang keaw wan luk chin pla (Green Curry with fish ball)

Hello all friends, today I would like to introduce one of my favorite Thai food. It calls Keang Keaw Wan Luk Chin Pla or you know that in name Thai Green Curry with Fish Ball.





INGREDIENTS:

¼ cup green curry paste
350 g Clown Knifefish ball
1 ¼ cups coconut milk
¼ cup thai basil leaves
2 eggplants, cut into small pieces.
½ cup chicken stock
2 tbsp palm sugar
3 tbsp fish sauce2 red chilies, sliced diagonally
4 kaffir lime leaves
1 g. Slide Tumicuni (Kra CHai Soi)PREPARATIONS:

Bring ½ cup 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.

Add the Clown Knifefish ball 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.Add kaffir lime leaves and Thai basil.

Transfer mixture to a larger pot to a boil.

Remove from heat and adjust the seasoning and transfer to a serving bowl.



Thank you for some information from

http://en.petitchef.com


Waan

Hot spicy!!! Tom Yum Soup

Tom Yum Soup is a traditional dish. It will give you energy and good feeling. The most well known Tom yum Soup is Tom yum Goong and if you are vegetarian, Tom yum Hed is the best!!!!



Recepe (2 servings)

4 cups water
1 cup shrimp
5 mushrooms
1-2 limes
1 lemon grass
3 kaffir lime leaves
2 tablespoon fish sauce
5 sprigs cilantro
3 chili peppers
1 tablespoon nam prig pow Optional
Tips and substitutions
Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.

I serve this soup directoy into individual bowls for each person.

If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.
Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.



I hope you will like it.


Waan

Well Known : Pad Thai

Pad Thai is my favorite Thai food. To be honest I can not cook Pad Thai. It seems to be difficult for me.

But anyway I know how to cook and I would like to share with you :)


Hey Hey Hey Do you like Pad Thai????

Ingredients:
8 large garlic cloves - peeled and minced
3 large eggs - lightly beaten
1 large limes - cut into 6 wedges
1/3 c. roasted peanuts - chopped
1 bunch scallions - thinly sliced crosswise
1/3 c. golden brown sugars
1/3 c. peanut oil
1 lb. large shrimp - peeled and deveined
1/4 c. white vinegar
1/2 bunch freshly chopped cilantro leaves
3/4 lb. porks tenderloin - cut into 1-inch-long thin strips
2 c. bean sprouts
1 tsp. red pepper flakes
1/4 c. fish sauce
1 1/2 lbs. flat rice noodles


Steps:
1. Bring a large pot of water to a boil and then remove from the heat. Add the noodles to the pot and let soak for 12 to 15 minutes until the noodles are soft.

2. Thoroughly mix together the vinegar, sugar, fish sauce and ketchup. Drain the noodles.

3. Place a large wok over medium-high heat. When the wok is hot, add the oil and heat for 15 seconds.

4. Add the garlic and stir constantly for a few seconds. Add the shrimp and pork and stir-fry for one minute.

5. Stir in the sauce and bring to a boil. Place the noodles in the wok and toss to coat well.

6. Cook until most of the sauce has been absorbed by the noodles. Make a hole in the center of the wok, add the eggs and let cook, without stirring, for 15 seconds.

7. After 15 seconds, stir-fry until the eggs are cooked and well distributed throughout the noodles. Add the red pepper flakes and scallions and stir-fry for another 2 minutes.

8. Remove the wok from the heat and stir in the peanuts and bean sprouts. Serve garnished with cilantro and lime wedges.




Thank you for good information at www.horapa.com


Waan

Menu: Papaya Slad (Som Tam)

One of the Top Thai Menu is Papaya Slad or Thai people call it,Som Tam.

The meal is quite simple to make. The main ingredients are shredded green papaya, chopped green beans, tomoato, dried prawns, unsalted roasted peanuts, chillies, garlic and lime juice. These are all pounded together in a mortar using a pestle. The sound it makes is "pok pok". Whenever I hear that sound while walking down the street I always turnaround to look for the som tam stall.



The papaya salad is best served with sticky rice (khao neow) and grilled chicken. That is the way I like it. But you can have fish instead. There is also a recipe which has crab.

Recipe:

1 medium dark green papaya
4 garlic cloves (kratiem)
6 green Thai chilies (prik khee noo)
2 tomatoes, cut into wedges
1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon sauce
1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-kaam piag)

How to make:

1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.



Would you like to try some!!!!!!!


Waan