Thai recipes : 

Northern Thai Salad Recipe

Serves : 4

Preparation time : 10 minutes

Cooking time : 10 minutes

Northern Thai Salad Ingredients

- 250 gram mung bean vermicelli

- 2 tablespoons sunflower oil

- 4 garlic cloves, crushed

- 175 gram minced pork

- 2 teaspoons caster sugar

- 125 gram cooked, peeled prawns

- 2 shallots, finely sliced

- 2 tablespoons fish sauce

- 1 tablespoon lime juice

- 2 small red chillies, finely chopped

- 2 small green chillies, finely chopped

- 3 tablespoons roasted peanuts, chopped, plus extra to serve

- 2 tablespoons chopped coriander leaves

Northern Thai Salad Directions

1. Soak the vermicelli in warm water for about 7 minutes. Drain well and using a pair of scissors, snip them into shorter lengths.

2. Heat the oil in a frying pan and lightly brown the garlic. Add the pork, crumbling and breaking up the meat until it has separated and is cooked through. Add 1 teaspoon of the sugar and mix together.

3. Remove from the heat and stir in the noodles, prawns, shallots, fish sauce, lime juice, the remainder of the sugar, chillies, peanuts and coriander.

4. Toss the ingredients together and serve in heaped portions, garnished with spring onions, red chilli, coriander leaves and the extra chopped roasted peanuts.

For northern Thai Salad with mushrooms

1. Replace the minced pork with 200 gram mixed oyster and shiitake mushrooms, cut in half if large and the hard stalks removed and 25 gram dried black fungus.

2. Soak the fungus in boiling water for 5 minutes or until soft and then drain.

3. Remove and discard any hard stalk. Add the mushrooms to the pan after the garlic has lighly browned. Stir-fry for 4 minutes or until cooked and slightly dry.

Thai recipes : 

Fish Salad with Lemon Grass Recipe

Serves : 4

Preparation time : 20 minutes

Cooking time : 20 minutes

Fish Salad with Lemon Grass Ingredients

- 1 tablespoon sunflower oil

- 625 gram mackerel or whiting, gutted, scored with a sharp knife 4 times

- 1/4 teaspoon sea salt

- 1/4 teaspoon ground black pepper

- stalks lemon grass, finely sliced

- 5 shallots, finely sliced

- 3 spring onions, finely sliced

- 3 cm piece of fresh root ginger, peeled, finely shredded

- 4 kaffir lime leaves, finely shredded

- 1/2 handful of mint leaves

- 2 1/2 tablespoons light soy sauce

- 4 tablespoons lime juice

- 1 long red chillies, stemmed, deseeded, finely chopped

- mixed salad leaves, to serve

Fish Salad with Lemon Grass Directions

1. Line a baking sheet with foil, then drizzle and rub all over the surface with a little oil. Rub the fish with oil, salt and pepper and place on the baking sheet.

2. Bake in a preheated oven, 180C or 350F, Gas Mark 4, uncovered for 20 minutes or until the fish is cooked. Remove the heads and all the bones. Break the fish, including the skin into bite-sized chunks and put these in a mixing bowl.

3. Mix with the lemon grass, shallots, spring onions, ginger, kaffir lime leaves, mint leaves, soy sauce, lime juice and chillies. Taste and adjust the seasoning. Divide among 4 serving plates next to a pile of mixed salad leaves.

For tuna salad with lemon grass Directions

1. Replace the whole fish with 500 gram very fresh tuna steak and omit the sunflower oil, salt, kaffir lime leaves and mint leaves.

2. Chill the tuna in the refrigerator for 3 hours, then finely dice it. Mix with the pepper, lemon grass, shallots, spring onions, ginger, soy sauce and 2 tablespoons lime juice.

Thai recipes :

Corn Fritters Recipe

Serves : 4

Makes : 8

Preparation time : 12 minutes

Cooking time : 6 minutes

Corn Fritters Recipe Ingredients

- 475 gram can sweetcorn kernels

- 3 garlic cloves, halved

- 1 coriander root, sliced

- 1 small red or green chilli, roughly chopped

- 1 spring onion, finely chopped

- 75 gram rice flour or plain flour

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- about 750 ml sunflower oil, for deep-frying

Corn Fritters Recipe Directions

1. Drain the sweetcorn and make the sweetcorn liquid up to 50 ml with water. Put the sweetcorn kernels in a mixing bowl and set the measured liquid aside.

2. Blend the garlic, coriander root and chilli briefly in a blender or food processor.

3. Add the blended mixture to the sweetcorn kernels with the spring onion, flour, measured 

liquid, salt and pepper. Mix thoroughly to a thick consistency.

4. Heat the oil for deep-frying in a wok and drop in the mixture, 1 tablespoonful at a time. 

Cook in batches for 6 minutes until golden, remove from the oil and drain on kitchen paper. 

Repeat until all the fritters are done, then arrange them on a plate.

5. Serve hot, with Sweet Chilli Sauce.

For cucumber relish Directions

1.to serve as an accompaniment, mix 3 tablespoons rice wine vinegar with 1 tablespoon clear honey or sugar and 1/4 teaspoon sea salt. If using sugar, mix until it has dissolved, and set aside. You can do this an hour ahead and the sugar will be dissolved and ready to use.Quarter and finely slice a 7 cm length of cucumber. Peel and finely slice 1 small carrot and 1 shallot. Remove the stem from 1/2 long red chilli, then deseed and finely slice it.Combine all the vegetables with the rice wine vinegar mixture in a bowl. Let it mingle and soak through for 30 minutes before serving.

Thai recipes :

Steamed wontons Recipe

Serves : 4

Makes : 16

Preparation time : 15 minutes

Cooking time : 30 minutes

Steamed wontons Recipe Ingredients

- 16 wonton sheets

- a little sunflower oil

Filling

- 6 raw prawns

- 125 gram minced pork

- 40 gram onion, chipped

- 2 garlic cloves

- 5 water chestnuts

- 1 teaspoon palm or light muscovadu sugar

- 1 teaspoon light soy sauce

- 1 egg

Steamed wontons Recipe Directions

1. Make the filling by preparing the prawns and blending all the ingredients in a blender or 

food processor.

2. Put 1 heaped teaspoonful of the filling into the centre of a wrapper, placed over your thumb and index finger. As you push the filled wrapper down through the circle you fingers form, tighten the top, shaping it but leaving the top open. Repeat this process with all the 

wrappers.

3. Put the filled wontons on to a plate and place the plate in a steamer. Drizzle a little oil 

on top of the wontons, put the lid on and steam for 30 minutes.

4. Serve the wontons hot or warm, with a dipping sauce such as sweet chilli sauce.

For homemade sweet chilli sauce Directions

1. to serve as an accompaniment, take 3 red chillies, each about 12 cm long, remove the stems, deseed and roughly chop them. Using a pestle and mortar or a small blender, pound or blend the chillies into a rough paste. In a small saucepan, boil 50ml white vinegar, 50 gram sugar and 1/2 teaspoon sea salt over a medium heat for 7 minutes or until the mixture forms a thick syrup. Spoon the chilli paste into the syrup. Cook for 3 minutes, then pour into a serving bowl and sprinkle over with a few coriander leaves.

Thai recipes : 

Son-in-law eggs Recipe

Serves 4

Preparation time : 10 minutes

Cooking time : 40 minutes

Son-in-law eggs Ingredients

- 6 large eggs

- Sunflower oil, for deep-frying

- 2 dried red chillies, about 12 cm long, cut into 1 cm piece, deseeded

- 125 gram shallots, finely sliced

- 2 tablespoons fish sauce

- 4 tablespoons tamarind puree or 2 tablespoons lime juice

- 150 gram coconut, palm or brown sugar or 10 tablespoons clear honey

Son-in-law eggs Directions

1. Boil the eggs in a saucepan of water, lower the heat and simmer for 8-10 minutes. Drain, 

then crack the shells slightly and cool under cold running water. Peel off the shells.

2. Heat about 7 cm of oil in a wok over a medium heat. The oil is ready when a slice of shallot sizzles when dropped into it. Deep-fry the chillies for a few seconds to bring out the flavour. Drain on kitchen paper.

3. Deep-fry the shallots for 8 minutes until golden brown and crispy. Remove and drain. Lower each egg into the same hot oil and deep-fry for 6-10 minutes or until browned. Remove and drain.

4. Remove the oil from the wok and add the fish sauce, tamarind puree or lime juice and sugar and stir for 6 minutes or until the sugar has dissolved. Taste and adjust the seasoning.

5. Halve the eggs lengthways and arrange them with the yolk upwards in a serving bowl. Spoon the sauce over them and sprinkle with the crispy shallots and chillies.

6. For stars-in-the-sky, instead of deep-frying hard-boiled eggs, use raw eggs and cook them one at a time in a nonstick frying pan with a little oil. Splash oil over th e egg during 

cooking and pan-fry for 4 minutes or until the white has lightly browned and the yolk is 

slightly firm. Arrange an egg on each plate and add the sauce, shallots and chillies as above.

Thai recipes : 

Chicken Satay Recipe

Serves 4

Makes : 40 sticks

Preparation time : 30 mins

Cooking Time : 40 mins

Chicken Satay Ingredients

- 5 garlic cloves, roughly chopped

- 4 coriander roots and stalks, roughly chopped

- 3 shallots, roughly chopped 2.5 piece of fresh root ginger, peeled and thinly sliced

- 1 tablespoon ground coriander

- 1 tablespoon ground cumin

- 1 tablespoon ground turmeric

- 1 tablespoon curry powder 400ml can coconut milk

- 1 1/2 tablespoons fish sauce

- 50 gram coconut, palm or brown suger or 4 tablespoons clear honey

- 4 tablespoons sunflower oil

- 1 1/2 teaspoons sea salt

Chicken Satay Directions

1. Cut the chicken into slices and put them in a bowl.

2. Use a pestle and mortar or a small blender to pound or blend the garlic, coriander roots, shallots and ginger to a paste. Mix with the chicken, along with rest of the marinade ingredients. Cover and leave to marinate in the refrigerator for a minimum of 4 hours, but preferably overnight.

3. Thread the chicken pieces on to bamboo skewers that have been soaked in water for 30 minutes, leaving some space at either end. Place them under a hot grill for about 4-5 minutes on each side or until the chicken is cooked through and very slightly charred. Turn frequently, brushing the marinade over th meat during cooking

4. Serve hot or warm with chopped raw onion and chunks of cucumber and a peanut sauce.

Directions For homemade peanut sauce

1. heat 1 1/2 tablespoons of oil in a saucepan and stir-fry 1 tablespoon red or massaman curry paste for 4 minutes or until fragrant.

2. Add 200 ml coconut milk, 200ml vegetable stock, 1 1/2 oz sugar, 1 1/2 tablespoons light soy sauce, 3 tablespoons tamarind puree or 1 tablespoon lime juice, 150 gram roughly chopped roasted peanuts and 15 gram dried breadcrumbs and stir together.

3. Taste and adjust he seasoning, using a little more sugar, light soy sauce, tamarind puree or lime juice if necessary. If the sauce is too thick before serving, add a little milk.

Thai Recipes : 

Coconut Milk Soup With Chicken

Original recipe makes 2 servings

Ingredients

- 3 pieces chicken (Chopped into small pieces)

- 2 measuring cup coconut milk

- 1 measuring cup chicken soup

- 2-3 pieces middle galangal (peel and Chopped into small pieces)

- 1 tablespoon paprika (chopped or minced)

- 1 tablespoon fish sauce

- 1 teaspoon sugar

- 1/2 measuring cup coriander leaves

Directions

1. add coconut milk and chicken soup into pot, work over medium heat.

2. stirring for 8 minutes until its cooked.

3. add chicken and paprika into pot. stirring for 6 minutes Wait until chicken mature.

4. Season with sugar, fish sauce and coriander leaves.

5. Then remove from heat and Serve the dip in a bowl with steamed rice.

Thai Recipes : Thai Fish Cakes

Original recipe makes 2 servings

Ingredients

- 500 gram Minced fish meat (chopped or minced)

- 1 Eggs

- 1/2 measuring cup sting bean

- 3 tablespoon kaffir lime leaves

- 1 teaspoon sugar

- 1 teaspoon salt

- 1 tablespoon spicy curry paste

- 3 measuring cup vegetable oil

Ingredients Sauce

- 1 measuring cup cucumber (chopped)

- 1/2 measuring cup Peanuts (chopped or minced)

- 1/2 measuring cup sugar

- 1/2 measuring cup vinegar

Directions

1. add all the ingredients into a large bowl. Knead by hand until all ingredients are mixed thoroughly.

2. Spoon scoop out 2 tablespoons and shape into a disc. (About 3 inches), it was not until mixture and then fry in medium hot oil until cooked.

3. Serve with cucumber sauce

Directions Sauce

1. Mix sugar with vinegar in a pot. And set on low heat.

2. When the sugar is melted Then remove from heat and leave to cool.

3. Spoon into a bowl, put cucumber, crushed peanuts.

Thai Recipes : 

Thai Papaya Salad

Original recipe makes 2 servings

Ingredients

- 2 measuring cup green papaya (shredded)

- 1/2 measuring cup carrot (shredded)

- 1/2 measuring cup sting bean (cut into 1" long)

- 2 tablespoon fish sauce

- 3 tablespoon lemonade

- 1 1/2 tablespoons palm sugar (sugar)

- 1/2 measuring cup tomato (wedged)

- 1/3 measuring cup dried shrimps

- 1/4 measuring cup cup peanuts

- 10 chilies (Increase / decrease as needed spicy)

- 5 cloves fresh garlic

Directions

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.

Thai Recipes : 

Stir-Fried Rice Noodle with Shrimp

Original recipe makes 2 servings

Ingredients

- fresh Shrimp

- 90 gram Dry Rice Noodle (3 - 5 m.m.)

- 50 gram Fresh Bean Sprouts

- 2 eggs

- 1/2 Lemon

- 2 tablespoons Green Onion (Chopped 1")

- 6 tablespoons fish sauce

- 6 tablespoons Oyster Sauce

- 3 tablespoons Tamarind juice (Vinegar)

- 2 tablespoons sugar

- 2 Tablespoons Crushed Peanuts

- 2 Tablespoons Preserved Turnip

- 1 Tablespoon Paprika (If people like spicy)

Directions

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.

Thai Recipes : 

Red Curry With Roasted Duck

Original recipe makes 2 servings

Ingredients

- 1 roast duck (duck bones rip out, Chopped into small pieces)

- 2 pieces pineapple (Cut the pineapple into bite size thin pieces)

- 4 kaffir lime leaves (sliced ​​thin pieces)

- 1 teaspoon sugar

- 2 1/2 measuring cup coconut milk

- 8 small tomato

- 1/2 teaspoon salt

- 2 tablespoons fish sauce

- 1/2 measuring cup water (chicken soup)

- 1 1/2 tablespoons vegetable oil

- 3 tablespoon Red curry paste

Directions

1. Heat vegetable oil in a wok over medium heat. add Red curry paste into pan. Then add 3/4 cup coconut and stir well (Coconut milk rest Warehousing for use in the next step). Stir until the coconut milk and Red curry paste mix thoroughly.

2. add roast duck Chopped into pan and stir around about 1 minute. Then add all ingredients to move to a bigger pot. Bring a large pot to boil, add the remaining coconut milk,Water (or chicken soup), tomatoes, pineapple, lime leaves, sugar, salt and fish sauce.

3. The ingredients in the pot together. And wait until boiling, then remove from heat and Serve the dip in a bowl with steamed rice.

Thai Recipe :

Green Curry With Chicken

Original recipe makes 2 servings

Ingredients

- 1/4 measuring cup Green Curry Paste

- 350 gram chicken (Chopped into small pieces)

- 1 1/4 measuring cup coconut milk

- 1/4 measuring cup sweet basil

- 2 Cockroach Berry (Chopped into small pieces)

- 1/2 measuring cup chicken soup

- 3 tablespoon fish sauce

- 2 tablespoon coconut-palm sugar or sugar

- 2 red goat pepper (Sliced diagonally)

- 4 Kaffir lime leaves (Sliced in to small pieces)

Directions

1. Bring 1/2 cup of coconut milk to a boil in a pan, stirring for 3 to 5 minutes until its cooked. After that add green curry paste and continue stir till the mixture becomes dry. Then pour it into the bigger pot.

2. Add chicken into that pot over medium heat and stirring around 2 minute. Then add fish sauce, plan sugar and stir till 1 minute. Add eggplants  coconut milk and chicken stock until chicken and eggplants are cooked.

3. Add Kaffir lime leaves and Thai basil leaves till it boil. Serve with cooked rice or chinese noodle. 

Note :

in addition to eat Green Curry With Chicken with rice, To eat the noodles well.

Thai Recipe :

Fried Chicken With Basil Leaves

Original recipe makes 2 servings

Ingredients

- 400 gram chicken (Chopped into small pieces)

- 4 small cloves of garlic (chops thoroughly)

- 1 onion

- 2 tablespoon vegetable oil

- 2 teaspoon black soy sauce

- 2 fish sauce tablespoon

- 1 cup holy basil

- 7 pepper (Chopped into small pieces)

- cayenne pepper

Note: You can add other vegetables such as carrots,cowpea etc.

Directions

1. Heat oil in a frying pan until Then add the garlic and onion and stir-fry about 5-10 seconds for the next few minutes until fragrant scent. Add the chicken and stir-fry the chicken until cooked through.

2. Add pepper and black soy sauce to the pan, stir about 15-20 seconds.

3. Season with fish sauce And add basil to the pan. Remove from heat, then stir the mixture with the basil chicken all over.

4. Loading Fried Chicken With Basil Leaves on pan. Sprinkle with pepper. Serve immediately with steamed rice. Sometimes omelet or fried eggs are often associated with Ronde.

Thai Recipes : Tom Yam Kung Soap

Original recipe makes 2 servings

Ingredients

- 6 medium shrimp

- 2 lemongrass

- 12 straw mushroom

- 3-5 paprika

- 3 lime leaves

- 2-3 teaspoon lemonade

- 2-3 teaspoon sauce

- 3 cup water

- parsley

Directions

1. Wash shrimp Peeled off, leaving the tails on hold (no chicken broth. Can remove shrimp Boil and peel the sheep to make a delicious soup broth to make up).

2. The broth (or water) in a medium pot. To boil, add lemon grass When the water starts boiling soup Add shrimp and mushrooms Boil for a few minutes until shrimp are almost cooked, turn off the power to raise the pot (do not let the cooked shrimp. The texture is reminiscent of distasteful).

Note :

pottage case add coconut milk and chilli sauce for ingredients