How to make thai food: Fresh Mango Juice

2 ripe mangos
½ cup sugar
½ cup water
½ to 1 teaspoon salt
1 ½ cup boiling water

Preparing the syrup by dissolving ½ cup of water with ½ cup of sugar. Boil until dissolved well. Peel the mangoes and cut into small pieces -- It should be about ½ cup of mangoes. Put it in the blender. Add boiling water, syrup and salt. Blend thoroughly. It should give a strong sweet taste since ice will be added when serving.

How to make thai food: Coconut Juice

Cold coconut juice on a hot summer day is so refreshing. The young coconut is green outside and have soft white coconut inside. After you drink the juice, the bonus is the young coconut meat inside.

In Thailand, pregnant moms are encouraged to drink young coconut juice to make their baby's skin be soft and beautiful.
1 Servings

1 young coconut

Use a big cleaver (use a meat cleaver, not a vegetable cleaver) to make a 'v' mark on the top. Pull it open and stick a straw in opening.
After you enjoy the juice, split the whole coconut open and scoop out the white coconut. Use a spoon to scoop out the coconut.
If you are having difficutly scoopying it out with just a spoon, your coconut is probably too old. A good one should have a consistency of a mazzarella.

How to make thai food: Mixed Fruit Salad with Prawns

Ingredient

3 prawns
1/4 cup fresh pineapple cut bite-size
1/4 cup green or red apple cut bite-size
1/4 cup or red grapes cut bite-size
1/4 cup grapefruit or orange wedges
1 tsp ground dried coconut
2 tbsp unsalted roasted peanuts
1/4 cup fresh mint leaves
1 tsp tom yum (chili shrimp) paste
1 tsp deep fried dried garlic
1 tsp soy or fish sauce
2 tsp lemon juice
1/2 tsp palm sugar
1 tb fish sauce

Takes 40 minutes

1. Remove the shells and the veins from the prawns, rinse them and sprinkle them with salt and dust with flour.
2. Deep fry the prawns in cooking oil until golden brown, and set aside.
3. Cut the apple bitesize and place the pieces in coldwater with lemon juice for about 20 seconds to prevent discoloring. Then remove and drain them.
4. Now put the tom yum paste in a bowl , lemon juice, soy or fish sauce, palm sugar, fried garlic and mix well
5. Add all fruit, dried coconut, roasted unsalted peanuts, mint leaves, fresh chili. Mix well.

How to make thai food: Spicy Prawn Salad

Ingredients

8 Prawns
200 ml Water
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Chillies
1 Clove Garlic Chopped
1 Teaspoon Chopped Spring Onions
5 gms Mint Leaves
2 Tablespoons Fish Sauce
1 Tablespoon Lemon Juice
1/4 Teaspoon Sugar

Preparation

1. Boil the shrimp in water for 1 minute and set aside.
2. Make the spicy sauce by mixing the lemon grass, chilli, garlic, chopped spring onions, with the fish sauce, sugar, and lemon juice.
3. Layer the salad, with a bed of mint, a layer of shrimp and pour the sauce over the top.

How to make thai food: Spicy Sardine Salad

Ingredient

2 Cans of Sardines in Oil
2 Teaspoons of Tomato Puré
20 gms Lemon Grass
20 gms Coriander Leaves
50 gms Onion
2 Red Chillis
2 Bird Chillis
1 Tablespoon Lemon Juice
1 Tablespoon Fish Sauce

Preparation

1. Remove the sardines from the can.
2. Mix the oil from the can with the tomato puré in a small mixing bowl.
3. Slice the onion, lemon grass, and chilles, and add to the bowl.
4. Add the fish sauce and lemon juice and mix all the ingredients together well.
5. Pour over the sardines.
6. Chop the coriander put around the edge of the sardine plate.

How to make thai food: Glass Noodle Pork Nut Spicy Salad

Ingredients

100 gms Pork Mince
100 gms Glass Noodle
50 gms Peanut
20 gms Bird Chillies
1 Spring Onion
1 Sprig Coriander
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1/2 Teaspoon Sugar
200 ml Water
2 Garlic Cloves

Preparation

1. Boil water in the saucepan, add the salt and chop the garlic and add it into the pan.
2. When the water is boiling, add the pork mince and glass noodle and simmer for 4 minutes. Then pour out half of the water.
3. Chop the chillies, spring onion, and coriander into a pot with glass noodles.
4. Toast the peanuts in a dry frying pan to bring out the flavour.
5. Add the fish sauce, sugar, lemon juice, and peanuts and then mix.

How to make thai food: Spicy Vietnamese Sausange Salad

INGREDIENTS

2 cups Vietnamese sausage

3 tbsp. sliced onion

5 red chili peppers, lightly pounded

2 ½ tbsp. lime juice

1 ½ tbsp. fish sauce

¾ tsp. sugar

4 pieces sliced tomato

2 scallions, cut into 2 inch pieces

2 Chinese, celeries, cut into 2 inch pieces

Lettuce

Cucumber


METHOD

1 Cut Vietnamese sausage into ¾ inch pieces.

2 Add onion, ground chili, fish sauce, lime juice, sugar, tomato, scallions, Chinese celery and add sausage. Mix well.

3 Serve with lettuce and cucumber.

How to make thai food: Sqiud Salad

INGREDIENTS

2 cups squid

4 ounces finely sliced shallot

4 ounces sliced onion

5 red chili peppers, lightly pounded

1 tbsp. stripped ginger

1 tbsp. sliced red hot pepper

10 mint leaves

2 tbsp.lime juice

2 tbsp. fish sauce

½ tsp. sugar



METHOD

1 Clean the squid, and cut it into bitesize pieces. Boil until just done.

2 Put all the ingredients together. Then add the squid and mix.

3 Serve over mint leaves.

How to make thai food: Wing Bean Shrimp Salad

Ingredients

50 gms Pork Mince
30 gms Cooked Shrimp
20 gms Peanut Toasted in Dry Frying Pan
10 gms Chopped Spring Onion
30 gms Chopped Wing Beans (or Long Green Beans)
10 gms Chopped Coriander Leaves
2 Chopped Big Red Chillies
3 Garlic Cloves
4 Tablespoons Coconut Milk
1 Teaspoon Dry Coconut
1 Tablespoons Fish Sauce
2 Tablespoons Lime Juice
1 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Dried Flaked Chilli
170 ml Water

Preparation

All the vegetables and meats should be chopped into fine small pieces for this recipe. The peanuts should be lightly browned in a dry frying pan and chopped or pounded in a mortar. If you are using uncooked shrimp, cook them with the pork, for cooked shrimp they can be added later.
1. Boil the water add the salt, and chopped garlic.
2. Add the pork to the water by forcing it through a very course sieve, this will keep the mince into nice and separate pieces.
3. Cook for 1 minute.
4. Pour off half of the cooking water.
5. Chop the shrimp meat into small pieces and add to the pan.
6. Add the chopped spring onion, chopped wing bean, coriander, and toasted peanut, into the pan and mix all the ingredients well.
7. Mix the chilli powder, chilli, fish sauce, lime juice, and sugar, in with the rest of the ingredients in the pan.
8. When serving place the salsa in a dish and add a little dried shredded coconut to the top.

How to make thai food: Green mango Salad

Ingredients

1 or 2 Green Mangoes

Handful of Coriander leaves

3 finely sliced shallots (eshallots)

1 - 2 cloves of garlic, crushed

1 tsp palm sugar

2 hot chillies, chopped finely

1 or 2 bunches of Asian Parsley

2 tsp Fish Sauce

Water

Juice from 1 or two limes

Method

To make the dressing mix the sugar, chillies,juice from one lime, fish sauce and garlic with equal amounts of water and test for taste. Add more of anything you need.

Chop the celery, coriander, mango (instructions here) and shallots

Mix the dry ingredients with the dressing and serve

How to make thai food: Crispy Catfish with Green Mango Salad

Ingredients

1 catfish (or any meaty white fish) weight 400-500 grams

3 tablespoons fish sauce

4 tablespoons lime juice

1 tablespoon sugar

5-10 chilies, chopped

1/4 cup shallot, sliced

1 mango, julienned (or sour green apple)

1/4 cup fried cashew nuts, or peanut

coriander leaves (for garnishing)

Preparations

1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.

2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.

3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.

4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately.

5.Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.

How to make thai food: Deep fried prawns salad cream

Ingredients

5-8 medium-sized shrimps, cleaned and shelled

fresh vegetables and fruits

(cucumber, tomato, cabbage, cantaloup, etc.)

150 grams wheat flour (or all purpose flour), dissolved in water

1/2 tablespoon mayonnaise (for dressing salad)

1 tablespoon salad cream (for dressing salad)

1 tablespoon condensed milk (for dressing salad)

cooking oil

Preparations

1. Heat oil in a wok over medium heat. Dip the shrimp in prepared flour (already dissolved in water), then add in the wok. Fry until golden and crispy. Remove, drain and set aside.

2. Wash vegetables and fruit in clean water. Cut into well pieces. Arrange in the serving plate.

3. Prepare the dressing by mix together mayonnaise, salad cream and condensed milk. Stir until mixed well.

4. Put the fried shrimp over prepared vegetables + fruits. Pour the dressing over the shrimp and serve immediately.

How to make thai food: Banana Flower salad

Ingredients

1 banana flower

2 - 3 Thai Chillies (Prik khee nuu)

2 Shallots

1 clove of garlic

Palm Sugar

Fish Sauce

Coriander and or Asian Celery

Method

When preparing the banana flower you will need to remove the dark outer leavers (reserve one to serve in) to get the to centre (white) leaves which can be eaten. When doing this use rubber or surgical gloves as the flower leaches a sap which turns black and is hard to get out of skin, kitchen benches etc.

Once you have removed the outer leaves cut the flower in half lengtheways and thinly slice (as you would to make onion rings). Wash thes in water to remove the sap and drain thouroughly.

In a mortar and pestle gently bruise the garlic and chilli.

Mix all ingredients in a large bowl and test for taste add palm sugar, fish sauce and chilli to taste.

In the reserved outer leaf gently place the salad to serve.

How to make thai food: Kales salad with prawns

Ingredients

5-8 medium-sized shrimps, cleaned, shelled, and deveined

200 grams minced pork (or chicken)

chinese kale or freshgreen, 25 pieces of 1 cm. long

2 tomatoes, cut into well pieces

2 tablespoons finely chopped red shallot

1 tablespoon fish sauce

1 1/2 tablespoon sugar

2 tablespoons lime juice

5-8 chilies, smashed and coarsely chopped

mint leaves (for garnishing)



Preparations

1. Heat water in a pot over medium heat. Add chinese kale and scald until soft and cooked. Remove and drain. Then add shrimp and scald until nearly cooked. Remove and drain. Set aside.

2. Add minced pork (or chicken) in the same pot. Wait until cooked, remove and drain.

3. Prepare the salad dressing : Mix together fish sauce, sugar, lime juice, chili and red shallot. Stir until the sugar is dissolved and all ingredients mixed thoroughly.

4. In a big bowl, mix together all ingredients with prepared salad dressing. Stir until mixed well. Transfer to a serving plate. Sprinkle with mint leaves. Serve immediately with hot steamed rice.

How to make thai food: Pla lui suan

Ingredients

1 fish (any meaty white fish) weight 400-500 grams

1 tablespoon chopped chili

3 tablespoons lime juice

2 tablespoons sugar

4 tablespoons fish sauce

1/4 cup parsley, finely chopped

1/4 cup chopped coriander leaves

1/4 cup mint leaves

2 tablespoons lemongrass, finely sliced

3 red shllots, finely sliced

1 tablespoon cubed lemon

steamed vegetables (carrot, cabbage, baby corn, etc.)

cooking oil


Preparations

1. Clean and score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.

4. Prepare the sauce : Mix together lime juice, fish sauce, red shallot, lemongrass, parsley, coriander leaves, cubed lemon and chopped chili. Stir until mixed well.

5. Sprinkle with mint leaves on the fried fish. Pour the sauce over the fish or separate in dipping sauce bowl. Serve with steamed vegetables and hot steamed rice.

How to make thai food: Spicy scallop salad

Ingredients

800 grams cockles

1 tablespoon shallot, sliced

1 teaspoon chili, sliced

1/4 cup mint leaves

1 tablespoon sliced lemongrass

1 1/2 teaspoon fish sauce

2 tablespoon lime juice

1/2 cup shredded green mango

mint leaves (for garnishing)



Preparations

1. Put cockles in clean water wait until the shells open up, then clean the dirt inside.

2. Heat water in a pot until boiling. Then scald cockles in boiled water for just a short time. Remove from heat, drain and shell.

3. In a big bowl, add cockles, chili, shallot, lemongrass, fish sauce, lime juice, mint leaves and green mango. Toss until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with mint leaves on top and serve immediately

How to make thai food: Dried Fish Maw Spicy Salad

3 ½ ounces (100 grams) grapaow pla
1 ½ ounces (50 grams) chicken meat
2 tablespoons cashew nuts, fried
1 pomelo or grapefruit
½ teaspoon prik ki nu chile powder
1 teaspoon nam prik pao
½ cup oil to fry the grapaow pla
½ teaspoon lime juice
1 teaspoon good nam pla


Slice the grapaow pla in approximately 1 inch pieces and fry in hot oil until golden and crispy. Steam chicken meat until cooked. Tear into small pieces. Mix grapaow pla with nam prik pao, lime juice, nam pla, and add chicken meat, pomelo and chile powder. Season to taste and sprinkle with lime and cashew nuts.

How to make thai food: Shrimp Casserole

Ingredients

3/4 c long-grain rice
1 egg white
1/4 c fresh parsley, chopped
3 tb butter
1 garlic clove, minced
2 c fresh mushrooms, sliced
1 c celery, sliced
1/2 c green onion, chopped
1/2 ts dried dillweed
1/2 ts salt
1/2 ts pepper
1 lb raw unpeeled shrimp
3 tb all-purpose flour
1 1/2 c milk
3/4 c gruyre, shredded
2 ts lemon rind, grated
1/4 c fresh bread crumbs

Instructions

This can be made with any combination of seafood, such as scallops,
crab or lobster. Serve with green beans and endive salad.

In saucepan, bring 1-1/2 cups salted water to boil. Stir in rice;
cover and simmer over low heat for 15-20 minutes or until tender and
water is absorbed. Remove from heat; stir in egg white and 1 tb of
the parsley. Press mixture into bottom of greased 8-inch square
baking dish or other shallow heat proof casserole with same volume;
set aside.

Meanwhile, in nonstick skillet, melt 1 tb of the butter over
medium-high heat; cook garlic, mushrooms and celery, stirring, for
about 5 minutes or just until vegetables start to brown. Stir in
onions, dill and 1/4 ts each of the salt and pepper; cook over high
heat for about 2 minutes or until lightly browned. transfer to large
bowl.

Whip out skillet; pour in 2 cups water and bring to simmer. Cook
shrimp for about 1 minute or just until pink. Reserve 1 cup of
liquid, rinse shrimp under cold running water. Shell and devein
shrimp; arrange over rice in baking dish.

In heavy saucepan, melt remaining butter over medium heat; stir in
flour. Cook, stirring, for about 2 minutes, without browning;
gradually whisk in reserved liquid and milk. Cook, stirring, for
about 20 minutes or until thickened. Remove from heat; stir in 1/2
cup of the cheese, lemon rind and remaining salt and pepper until
cheese is melted. Stir into vegetable mixture along with remaining
parsley; pour over shrimp in baking dish.

[Can be prepared to this point, covered and refrigerated for up to 1
day. Let stand at room temperature for 30 minutes before baking.]

In small bowl, stir together remaining cheese and bread crumbs.
Sprinkle evenly over casserole. Bake in 325F 160C oven for 40-50
minutes or until heated through. Broil for about 2 minutes or until
top is golden. Let stand for 15 minutes.

4 servings for $17.01CDN [Nov 95]

Per Serving: about 480 calories, 32 g protein, 19 g fat, 43 g
carbohydrate, excellent source calcium, good source iron

Tip: For added colour, substitute 1/4 cup wild rice for long-grain
rice. cook wild rice for 30 minutes before adding long-grain rice.
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen.

How to make thai food: Shrimp with garlic pepper

INGREDIENTS

3 shrimps shelled and deveined
2 tsp. chopped garlic
1 tbsp. scallion, cut into pieces
2 tsp. thin soy sauce
1 tsp. oyster sauce
¼ tsp. sugar
¼ tsp. ground pepper
2 ½ tbsp. vegetable oil

METHOD

1.Stir fry garlic in the oil over medium heat. Add the shrimps and toss until they are coated with garlic.

2.Season with thin soy sauce, ground pepper, oyster sauce and sugar.

3.Add the scallion and mix well.

4.Serve on the plate with steamed vegetables.

How to make thai food: Stir fry crab and onion

Western celery can be used if Chinese celery (celeriac) is unavailable.

1 cup crabmeat, a large crab, broken up, or "loose" crabmeat
2 eggs, preferably duck
½ cup hom yai (white onion), diced
½ cup khuen chai (Chinese celery)
½ cup ton hom (spring onion), sliced thi
2 tablespoon kratiem (garlic), chopped
1 teaspoon nam pla

Whisk the eggs with the fish sauce.

Place a wok or skillet over medium low heat and sauté the onion and garlic in a little oil until golden and translucent. Add the crabmeat, and stir fry

until nearly cooked through.

Drizzle in the eggs, using the spatula in a brisk chopping motion to break up the cooked eggs into filaments, then add the remaining ingredients.

Alternatively cook the eggs to form a thin omelette, and then roll it up and slice it, adding the slices of egg to the cooking crabmeat when nearly

cooked.

This is a "one plate" dish served on its own as a light breakfast, or luncheon dish, or with other items as part of a Thai dinner.

How to make thai food: Seafood spicy salad

ingerdients

4 fish balls
4 large shrimp (about 10 to the pound in size), shelled and deveined
4 crab claws
4 'bite size' calamari rings.

2 tablespoons of lime juice
1 tablespoon of prik phom (freshly crushed dried red chilis)
2 tablespoons of fish stock
1 teaspoon of sugar
2 tablespoons of fish sauce
2 bai makroot (kaffir lime leaves), thinly sliced
1 tablespoon chopped shallots (purple onions)
2 tablespoons of 'spanish' onion, chopped
1 tablespoon of phak chi (coriander leaf), chopped

method

Line a serving bowl with lettuce or kale leaves,

Mix the non-seafood ingredients in a saucepan, and bring to a gentle
simmer. Add the seafood and stir occasionally until the seafood is just
cooked. Pour onto the bed of lettuse, and garnish with shredded lettuce,
coriander leaves, and slices of cucumber.

How to make thai food: Seafood Spicy Stir Fry

Ingredients

100 grams snapper , sliced (any meaty white fish)

100 grams squid, scored and sliced

100 grams medium-sized shrimps, cleaned, shelled and deviened

1 tablespoon chopped garlic

5-10 chilies, crushed

1/2 red sweet pepper, sliced

50 grams wild ginger [kra-chai], finely sliced

1 tablespoon fish sauce

1 teaspoon sugar

50 grams sweet basil leaves

10-15 green peppercorns

2 tablespoons roasted chili paste

Preparations

1. Heat oil in a wok over medium-high heat. Wait until hot, add crushed chilies, garlic, wild ginger. Stir until aromatic and golden.

2. Add shrimps, snapper, squid and stir until nearly cooked. Then add roasted chili paste, fish sauce, sugar, peppercorns, sweet pepper, and sweet basil leaves.

3. Stir quickly until all ingredients mixed well, then remove from heat. Transfer to a serving plate and serve immediately with hot steamed rice.

How to make thai food: Grilled Squid

Ingredients

500 grams fresh squid

2 tablespoons butter (for marinating squids)

2 tablespoons fresh lime juice (for marinating squids)

fresh vegetables (cucumber, tomato, etc.)

coriander leaves (for garnishing)

Seafood Dipping Sauce Ingredients

2 tablespoons minced garlic

10-15 chilies, crushed

2 tablespoons sugar

3 tablespoons fresh lime juice

1/2 teaspoon salt

Preparations

1. Wash squids in clean water. Remove the insides, eyes and black inks. Marinate clean squids with butter and lime juice for 30 minutes.

2. Prepare the seafood dipping sauce by adding all seafood sauce ingredients together. Stir until mixed well and transfer to a dipping saucer

3. After marinating, grill squids over charcoal at medium heat until cooked throughly, apply the marinated sauce to the squids while turning over.

4. Slice the cooked squids into well pieces. Transfer to a serving plate. Garnish with coriander leaves and serve immediately with seafood sauce and fresh vegetables.

How to make thai food: Fried sun dried Pork

Ingredients

500g pork, its best not to use a great cut of meat here but one that is a little tough and if possible with pork has some marbling.

3 coriander roots

1 tbls ground black pepper

1 tbls sugar

1 tbls sesame seeds

3 cloves garlic crushed

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

Optional

1 or 2 or 3 or more chillies crushed

Method

Thinly sliced the pork (against the grain) into thin slices as if you were going to stir fry

Mix all the dry ingrediants (minus the sesame seeds) in your mortar and pestle and ground to a rough paste. Don't worry it will be quite dry.


Add the wet ingredients and sesame seeds and mix together. Then add the pork and make sure it is well coated.

Place on cooling racks and leave in a sunny place for at least 3 hours but up to 6 or 7. The Meat will be much drier and will be starting to firm up.

At this stage you can keep in the fridge for 1 week without cooking

And to cook simply deep fry in a medium hot oil until golden brown.

Drain on a paper towel for a minute or two and serve with beer and si racha (chilli) sauce

How to make thai food: Fried rice with shrimp paste

Kao Khlook Kapi is a single dish of the central region using rice at the bottom of the pot or left over rice which is mixed with good quality shimp paste and then fried until aromatic. Dried shrimps are then added and mixed thoroughly until the tase is just right.

The dish is eaten with side ingredients such as finely chopped raw mangoes, sliced shallots and sliced hot chillies. Sliced green shallots are sprinkled on top of the dish. Sweet pork is another indispensable ingredient.

Kao Khlook Kapi is a dish that people in the old times thought up to make use of left over rice which ingredients usually found in the kitchen are added.

How to make thai food: Fried Fish with Tamarind Sauce

Ingredients1 fish (any meaty white fish) weight 400-500 grams

1 tablespoon tamarind

3 tablespoons sugar

1 shallot, coarsely chopped

2 cloves garlic, coarsely chopped

3 sprigs coriander

2 tablespoons fish sauce

3 red or yellow chilies

Preparations

Fried Fish

1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.

TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350°F for 10 minutes.

Topping Sauce

1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.

2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.

3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.

How to make thai food: Sadao - Nam Pla Wan

Sadao - Nam Pla Wan is a dipping that is eaten during the cold season because it is the time that the neem flowers (dork sadao) and river prawns become plentiful.

In the old days the dish was eaten with baked river prawns which were plentiful during the cold season, as proved by the old saying: "kung pao, sadao luak, nam pla wan." Nowadays the dish is served with grilled catfish.

The dish shows off the cleverness of people in the old times who mixed a bitter vegetable such as neem flowers (dork sadao) with the sweetness of nam pla wan to bring about just the right combination.

How to make thai food: Khao Chae

Khao Chae is a Thai dish that shows off the care and skill of people in the old days. It is made from cooked rice to which is added cool flower - scented water. the dish is eaten with such indispensable ingredients as fried mixed shrimp paste balls,

stuffed bell peppers with mixed ground pork, deep fried fine threads of meat, stir fried preserved Chinese radish with sugar (hua chai po wan), and various fresh vegetables such as wild gingers, raw mangoes, cucumbers,

green shallots and red spur chillies. Khao Chae is traditionally served only during the hot season. The dish is eaten only in the afternoon for lunch.

How to make thai food: Fried fish with celery

Ingredients

300 grams fish fillets, cut into well pieces

2 tablespoons minced garlic

100 grams scallion, cut into 1" long

150 grams chinese celery, cut into 1" long

2 red chili peppers, sliced diagnally

1/2 cup soup (or water)

2 tablespoons soy sauce

2 tablespoon soya bean sauce

1 tablespoon oyster sauce

1/2 teaspoon sugar

1/2 teaspoon ground pepper

cooking oil


Preparations

1. Heat oil in a wok over medium heat. Add fish fillets. Fry until golden and crispy. Remove, drain and set aside.

2. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Then add fried fish, scallion, red chilli and chinese celery. Stir fry for a few minutes.

3. Season with oyster sauce, soya bean sauce, soy sauce, sugar and ground pepper. Add soup and turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a serving plate. Serve immediately with hot steamed rice.

How to make thai food: Cucumber Relish and Peanut Sauce

Ingredients for Cucumber Relish (For Satay)

125 ml rice vinegar, or white vinegar

115 gram sugar

1/2 cucumber, finely sliced

2 shallots, peeled and finely sliced

1 large red chilli, seeded and finely sliced

coriander sprigs, to garnish

lime wedges, to garnish

Ingredients for Peanut Sauce

2 tablespoons Red Curry Paste

1/4 teaspoon salt

2 tablespoons dark brown sugar

1 cup coconut milk

1/4 cup chopped peanuts

Preparations

Cucumber Relish Preparations

1. Place the vinegar and sugar in a small saucepan over a medium heat, and stir until the sugar has dissolved.

2. Remove from the heat and cool. Pour into a bowl, add the cucumber, shallots or onion and chilli and stir to combine.

Peanut Sauce

Preparations

1. Combine the red curry paste and coconut milk together. Season with sugar, salt. The original taste should be the sweet taste and a little spicy taste.

2. Add chopped peanut. Then bring to boil over low heat.

3. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

How to make thai food: Sweet and Sour Sauce Fried with Pork

Ingredients

400 grams of pork, cut into bite sized pieces

3 tablespoons evaporated milk

1 cup all purpose flour

1/2 cup plum sauce

1/3 cup sugar

1 onion, sliced

2 tomatoes, sliced

5 pieces pineapple, cut into small cubes

1 tablespoon soy sauce

1/2 teaspoon concentrated tamarind paste

1 cup vegetable oil for deep frying

Preparations

1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.

2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.

3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.

4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.

How to make thai food: Thai Fried Rice With Prawns

Ingredients

3 cups cooked rice

12 medium sized shrimps

3 cloves garlic, finely sliced

1/2 minced green or red chilli for medium-spiced rice

2 tablespoons fish sauce

3 tablespoons vegetable oil

2 eggs

3 spring onions, finely sliced

1/2 cup fresh coriander

1 cucumber, sliced

1 lime, wedged and 1 tomato, also wedged

Preparations

1. Place oil in a wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).

2. Add prawns and stir fry until cooked thoroughly.

3. Move ingredients aside and crack egg into the wok. Stir to cook and break up the egg. When egg is nearly cooked, add the rice. Stir fry, keeping the heat medium-high.

4. Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes. Before serving, sprinkle with spring onion

5.and coriander on top and place cucumber and lemon besides the fried rice. Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.

How to make thai food: Sai Krok Pla Nam

Sai Krok Pla Nam, Thai sausage, served with fish, has been eaten as a snack the old times. The sausage is rather sweet and has an important ingredient in the form of peanuts. In former times sausages were cooked over a smoky coconut husk,

fire until the skin turned a beautiful dark brown and the sausages gave off a pleasant aroma. Pla nam is cooked from the steamed snakehead fish throughly mixed with ground roasted rice. Other ingredients include sliced boiled pork rind and chopped pickled garlic.

The sausage is flavored with vinegar from the pickled garlic. the sausage is flavored with vinegar from the pickled garlic, sugar and salt.

How to make thai food: Rice salad southern style

Kao Yam Pak Tai is a one plate meal that originates in the South and consists of several ingredients such as rice, nam Budu mixed with coconut milk, grounded dried shrimps, sliced lemon grasses, thinly cut kaffir lime leaves, been sprouts, pomelo, thinly cut torch ginger flower, thinly cut cowpeas, chopped cucumber, ground roasted dried chilli and lime slices,

The ingredients are heaped onto the rice, nam Budu is poured on top, and all is mixed thoroughly together and eaten.The rice that is eaten with Khao Yam Pak Tai can be cooked in the usual way or it can be cooked with morinda leaves or the juice of butterfly pea flowers, which imparts a pleasing aroma and gray in color.

There are two types of Nam Budu, one that is made from prawns and the other from small fishes. The prawns or fishes are fermented with salt in an Earthen jar that is placed in the sun for several years. The sweet type of nam Budu is used for making Nam Yam Pak Tai, whereas the salty type is used for making various types of nam Prik.

How to make thai food: Thai Steamed Eggs

Ingredients

4 eggs, beaten

1/2 cup tomato, cube

1 tablespoon soy sauce (of fish sauce)

2 cups chicken stock (or water)

1 tablespoon scallion, finely chopped

1/2 teaspoon pepper powder

1 teaspoon fried garlic (optional)

coriander leaves (for garnishing)

Preparations

1. Beat the eggs in the medium-sized bowl. Add the chicken stock (or water), tomato, pepper powder and soy sauce. Stir until all ingredients mixed well.

2. Heat water in a steamer. Wait until boiling, then place the bowl and turn down to medium heat. Steam for 15 minutes or until cooked.

3. Remove from heat. Sprinkle with chopped scallions and coriander leaves (and fried garlic : optional). Serve immediately with hot steamed rice.

How to make thai food: Stir Fried Pork With Red Curry Paste

Ingredients

400 grams pork, cut into well pieces (or prawns, chicken, beef)

200 grams string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.)

2 kaffir lime leaves, sliced thinly

3 tablespoons red curry paste

3 tablespoons fish sauce

1 tablespoon sugar

coriander leaves (for garnishing)

Preparations

1. Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic.

2. Add pork and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar.

3. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds.

4. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.

How to make thai food: Rice Soup with Shrimps

Ingredients

350 grams shrimp (shelled, deveined, and butterflied)

2 cups water

1 cup cooked rice

1/2 teaspoon preserved cabbage

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon minced garlic

Shiitake mushrooms, sliced

1 cup chinese celery (including the leaves), sliced

1 teaspoon pepper powder

fried garlic for topping (optional)

salted radish (optional)

Preparations

1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.

2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.

3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally. Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.

4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately.

How to make thai food: Stewed Pork and Eggs with Five Spices

Ingredients

400 grams pork with fat ( cut into 2" length x 1" thickness )

3 eggs

3 coriander roots

3 tablespoons soy sauce

1 tablespoon black soy sauce

4 tablespoons sugar

1/2 teaspoon five spices powder

3 cloves garlic, crushed

1 teaspoon peppercorn, crushed

1 tablespoon vegetable oil

3 cups water

coriander leaves (for garnishing)



Preparations

1. Heat water in a pot. Add eggs in a boiling water and wait until cooked. Remove from heat and peel out the egg shells.

2. Heat oil in a wok, add garlic and peppercorn. Fry until aromatic, then add pork and keep stirring until nearly cooked.

3. Add five spices powder, black soy sauce, boiled eggs, soy sauce, sugar and water. Let simmer for at least 30 minutes.

4. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves on top and serve immediately with steamed rice.

How to make thai food: Chinese Olive Fried Rice

3 tablespoons vegetable oil
1/2 cup ground pork
2-3 cloves garlic, minced
3 cups cooked rice
10-15 sprigs cilantro, chopped
10 salty Chinese olives, chopped
1 wedge lime Optional
1 teaspoon fish sauce Optional
cucumber, sliced Optional



There are two steps in making fried rice. First cook the rice then stir fried the rice with seasonings. If you have leftover rice that is not too mushy, that works well too. The key to making great fried rice is drier rice and retaining high heat while cooking. So, cook some rice that is drier than normal.

Pit the olives. The pit should just slide off easily. Chop the olives into small pieces.

Prepare your rice by fluffing it. If your rice is cold heat it up in microwave, then fluff it. Super hot rice doesn't work well for fried rice. But somewhat warm is great because cool rice will rob the heat from the wok.

Over medium heat, add oil to a wok. Quickly add chopped garlic and stir. Add ground pork and chopped Chinese olives. At this point, the wok cools off a little. Stir the mixture. If there is a lot of juice coming out from the pork, keep stirring until the juice is gone. This will give the wok a chance to get hotter again. When the pork is cooked, add rice and stir. Gently break up small clumps of rice with the back of your spatula to coat it with the olives. Your rice will turn purplish at this point. Taste and see if the fried rice is not too salty. If it is too salty, add more rice. Conversely you can also add more fish sauce, but I normally find the salty Chinese olives contribute enough salt.

Put the fried rice in a plate. Sprinkle the chopped cilantro on top. Add a wedge of lime and cucumber on the side. Serve with pepper lime fish sauce if you like it hot.



Tips and substitutions
You can substitute ground chicken or turkey for the ground pork.

You can try substituting nicoise olives for the Chinese ones, but you will find that there's a distinct difference in flavor that you will miss.

Use fresh cilantro - it makes a big difference.

The key to cooking great fried rice is the temperature of the wok. As ingredients get added, the wok cools a little. So add a little at a time. Keep the wok on high heat at all times.

How to make thai food: Stir Fried Mussels with Roasted Chili Paste

Ingredients

450 grams fresh green mussels, cleaned well

1 teaspoon sugar

3 tablespoons vegetable oil

1/2 cup sweet basil leaves

2 tablespoons roasted chilli paste

4 fresh chillies, cut into long strips

2 teaspoons garlic, finely chopped

1 tablespoon fish sauce

Preparations

1. Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.

2. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.

3. Add cooked green mussels and stir for a 20 seconds. Then add fish sauce, sugar, chili and roasted chilli paste.

4. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with hot steamed rice.

How to make thai food: Stir Fried Squid with Salted Eggs Yolk

Ingredients

350 gram squid, cleaned and cut into well pieces

3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]

1 spring onion, cut into 1" length

1 red chili, cut diagnally

5 garlic cloves, minced

2 tablespoons oyster sauce

1/2 tablespoon fish sauce

1/2 tablespoon soy sauce

1 teaspoon sugar

1 tablespoon roasted chili paste

1/4 teaspoon pepper powder

cooking oil

Preparations

1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.

2. Heat oil in a wok over medium heat. Add garlic and stir fry until golden. Then add spring onions and squid.

3. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.

4. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.

5. Transfer to a serving dish. Garnish with sliced red chili and serve immediately with hot steamed rice.

How to make thai food: Steamed Fish with Soy Sauce thai style

Ingredients

1 fish weight 400-500 grams (or fish fillets)

3 cloves garlic, sliced into thin pieces

3 scallions, finely sliced

3 chinese celery, chopped

a small knob of fresh ginger , peeled and finely sliced

2-4 red chilies, sliced

1/2 tablespoon sesame oil

2 tablespoons soy sauce

1 teaspoon sugar

1/2 cup chicken stock

Preparations

1. Clean and score the fish at an angle all the way to the bones on both sides (not necessary to score if you use fish fillets).

2. In a heat-proof plate, arrange the sliced garlic at the bottom of the plate and put cleaned fish over the garlic. Then add the scallion, chinese celery and ginger over the fish.

3. In a medium-sized bowl, add sesame oil, chicken stock, soy sauce, and sugar together. Stir until mixed well and pour over the fish.

4. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes (whole fish takes longer time to cook than fish fillets).

5. Remove the steamed fish from the steamer, then garnish on top with sliced chilies. Serve immediately with hot steamed rice.

How to make thai food: Roasted pork rip with honey

Ingredients

800 grams pork spare ribs, cleaned and chopped into well pieces

3 tablespoons honey

1 tablespoon sugar

1 tablespoon red wine (or cooking wine)

1/4 teaspoon salt

1/4 teaspoon powder pepper

4 cup water

coriander leaves (for garnishing)

cooking oil



Preparations

1. Heat oil in a wok. Wait until hot then add pork spare ribs, fry until nearly cooked. Remove from heat and drain.

3. Heat water in a big pot over medium heat, wait until boiling then add fried pork spare ribs.

4. Add the rest ingredients, and turn down to low heat. Simmer for 30-40 minutes until the spare ribs are tender. Remove from heat.

5. Transfer to the serving plate. Garnish on top with coriander leaves. Serve immediately with hot steamed rice.