Cashew Nuts Chicken

ไก่ผัดเม็ดมะม่วงหิมพานต์ ;
(gai phat met mamuang himmaphan)Ingredients
1. 200gr Chicken breast meat, cut into bite size pieces
2. 1 Medium size onion, cut into thin slices.
3. 3-5 Large dry chilies, deseeded and cut into 1.5 cm (1″) length
4. 1/2 cup unsalted cashews nuts
5. 2 Red long pepper, cut into thin julienne
6. 1 Green banana pepper, cut into thin slices
7. 2 Large cloves garlic, crushed and roughly chopped

8. 3-4 Spring onions, cut into 4cm (1.5″) lengh
9. 1 tbs all propose or tempura flour
10. rice bran oil (or any neutral taste cooking oil)

Seasoning sauce:
1  1/2 tbs Fish sauce or Light soy sauce
2  1 tbs Black soy sauce
3  1 tbs Oyster sauce
4  1/4 tsp Salt
5  1/4 tsp Granulated sugar
6  1/4 cup Stock or water
7  Pinch of ground white pepper

 

Instructions:
1. Heat oil in a wok or a pan, add cashew nuts and roast until golden.
Take nuts out of the wok and drain on a paper tissue.
2. Turn on the heat to medium high, add chicken and stir-fry for two minutes.
3. Add onions, green onion, mushrooms and cashew nuts and stir-fry.

4. Reduce heat and season with fish sauce, dark soy sauce sauce and sugar.

Massaman Beef

Masaman Beef

Massaman Beef Curry is a Thai Muslim curry which has flavours reminiscent of Indian curries. This curry is easy to prepare but needs slow gentle cooking. The part of the dish that does take time to prepare is the curry paste but once you have made it it will last for up to 3 months in a sealed container in the refrigerator. If you starting from scratch you may wish to make the curry paste while the first stage of the curry is cooking

Beef Masaman Main Ingredient
Beef 1,000 g.
Masaman chilli paste 320 g.
Coconut milk 2,400 g.
Coconut cream 200 g.
Cardamom 10 ลูก
Bay leaf 9 ใบ
Potato 600 g.
Cinnamon 3 g.
หัวหอมแขก 600 g.
ถั่งลิสงคั่ว 80 g.
Palm sugar 280 g.
Fish sauce 220 g.
Tamarind juice 200 g.

Masaman chilli paste Ingredient
Dried chilli 25 g.
Shallot 120 g.
Garlic 60 g.
Lemon grass 15 g.
Galangal 5 g.
Cinnamon 2 g.
Coriander seed 10 g.
Cumin 5 g.
Clove 2 g.
ลูกจันทร์ 5 g.

ลูกกระวาน 1 g.
Clove 1 g.
Pepper 3 g.
Ginger 10 g.
Roasted peanut 10 g.
Shrimp paste 10 g.
Salt 10 g.
Vegetable Oil 200 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 10 persons
 
Cooking Method
•Roast chilli paste mixture until fragrant
•Pound thoroughly and fry with oil
•Cut up the beef
•Simmer the meat in the coconut milk until tender, use low heat
•Add chilli paste, potatoes, shallots, cinnamon, roasted peanut, cardamom and bay leaf
•Season with palm sugar, fish sauce and tamarind juice
•Add coconut cream, heat until boiling
*Tamarind Water: Place a teaspoon of tamarind paste (available from most East Asian grocers) in a container and pour over 2-3 tbsp of boiling water and leave it to stand for 15 minutes. Strain the water and press out any extra juice from the tamarind.

Masaman Beef

Nutrition Fact
Energy(kCal.) 187.33   Protein(g.) 6.7
Fat(g.) 12.09                Carbohydrate(g.) 12.93
Fiber(g.) 1.6                 Calcium(mg.) 22.46
Iron(mg.) 1.06

Strong point of Beef Masaman
Protein amount is similar to Kaeng Khiao Wan and Tom Kha Kai. High fat, high calories. Fibers from the chilli paste.
Medicinal Benefits
•Cinnamon : Carminative, relief nausia, vomit
•หัวหอมแขก : Relief cold, catarrh
•Tamarind juice : Laxative
•Cumin : Carminative, digestive
•Clove : Stomachic
•Pepper : Peptic, carminative, cooling
•Ginger : Reduce cholesterol, carminative, expectorant
•ลูกจันทร์ : Relief fever, nourish liver and lung, reduce cholesterol
•ลูกกระวาน : Carminative

Pad Thai Goong

Phad Thai Goong

Stir-Fried Rice Noodle with Shrimp
Thai style fried noodle is very well known and is one of the dishes that foreigners love to eat. It combines with many ingredients such as bean sprouts, green onion, chillies, lemons, etc.Pad Thai is one of the most popular dishes in Thai cuisine, especially in the States. Pad Thai is a dish of stir fried rice noodles with dried shrimp, fried tofu, shallot, salted radish, chive, bean sprout, peanut, chili, lime, fish sauce, palm sugar, ketchup, tamarind juice and fresh prawn. If you are allergic to seafood, chicken or pork can be substitute Phad Thai Noodles are immensely popular with tourists in Thailand and is also a staple  fastfood on the street with Thai people.

Phad Thai Goong

Traditionally, Phad Thai is served either with dried shrimp or fresh tiger prawns, but can also be served as a vegetarian dish or with meat or mixed seafood. The classic option is with rice flour band noodles, but it is also served as a speciality with glassnoodles, which has a wonderfully chewy texture. Phad Thai has a sweet taste and is garnished with beansprouts, spring onions and aslice of kaffir lime. Roasted ground peanuts are spriinkled on the top too as well as some sugar and chilli powder, which you then mix in yourself.

Pad Thai Goong Ingredients

1.   12 fresh Shrimp
2.   90 gram Dry Rice Noodle (3 - 5 m.m.)
3.   50 gram Fresh Bean Sprouts
4.   2 tablespoons Chopped (1") Green Onion
5.   6 tablespoons Fish Sauce
6.   6 tablespoons Oyster Sauce
7.   3 teaspoons Vinegar
8.   2 tablespoons Sugar
9.   2 Tablespoons Preserved Turnip
10. 2 Tablespoons Crushed Peanuts
11. 1 Tablespoon Paprika
12. 2 Eggs
13. 1 Teaspoon Red Chili (for Spicy lover)
14. 1/2 Lemon

Pad Thai Goong Ingredients

Pad Thai Goong 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.


Pad Thai Goong
Recipe Nutritional Information per 100 grams

- Calories 216.16 Kcal.  - Protein 7.26 gm.   - Fat 10.84 gm.
- Carbohydrate 22.39 gm.   - Fiber 1.78 gm.  - Calcium 67.98 mg.
- Iron 0.94 mg.

Som Tam (Papaya Salad)

Somtam Thai

Som Tam (papaya salad), is a dish that has come to be known and loved by people all over the world. Although most Westerners who didn't get further than their local Thai restaurant in their countries, or the Bungalow/Resort restaurant where they stayed whilst in Thailand will perhaps not have seen any of the myriad variations of Som Tam that are to be found in existence. Most tourism orientated establishments only serve Som Tam Thai, which is a sweet tasting concoction using green papaya, carrot, chili, tomato and peanuts with some cane syrup, dried shrimps, fish sauce, msg, lime juice, green beans and schallots. This is the easiest and most universal type of som tam available, as well as the most palatable to general tatses. But for the more adventurous, and most definitely Thai people, there are many other versions which are mostly preferred by the locals in Thailand. The number one preference must be i thing Som Tam Phu Kem Pla Ra (either both Phu Kem and Pla Ra, or sometimes just Phu Kem for those who cannot manage the pungent taste of Pla Ra). Phu kem means salted preserved freshwater crab, and Pla Ra is a kind of salted fermented raw fish, which is placed in salt water in a pot called a "Hai" for a period of up to 2 years to ferment.

Somtam With PhuKem

Tom Yum Kung

Tom Yum Kung (Thai spicy prawn soup)

Tom Yum is the most popular Thai soup and is commonly referred to as Thai spicy soup in the Western world. It is renowned for having numerous health benefits as well as being very tasty! It is meant to help those with a cold or flu due to it's mixture of herbs and spices.This is one of the famous traditional Thai dishes, it is sometimes called hot and sour shrimp soup. You should order this soup with a plate rice or fried rice and fried eggs in Thai style.

Ingredients for Tom Yum (for four people):

Tom Yum Koong

* 20 prawns (shrimp)

* 4 tablespoons lime juice

* 4-5 cups tom yum broth (soup stock)

* 2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
* 4 table spoons fish sauce
* 1/3 cup sliced galangal

* 1/2 cup straw mushroom, halved or whole

* 6-8 kaffir lime leaves, shredded
* 6 crushed fresh Thai chillies
* 5 Tomatoes (small)
* 2 tablespoons Thai chilli paste
* Fresh cilantro (Thai coriander) for garnish

Note: These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Also you might already have some of these .Thai food ingredients in your larder, so please set the quantity to zero for any ingredients that you already have.
Cooking Time: 15 to 20 minutes.

Tom Yum Koong

Method:

1.Wash the prawns and shell them without removing the tails. Bring the Tom Yum broth to a boil.

2.Add lemongrass, galangal and lime leaves.

3.Bring back to a boil then add mushrooms, fish sauce, chilli paste and lime juice.

4.Add prawns and fresh chillies,tomatoes.

5.As soon as prawns turn pink (cooked through) serve garnished with cilantro (coriander).

Kaeng Liang

Main Ingredient

Pepper 12 g.

Shallot 82 g.

Ground dried shrimp 60 g.
Shrimp paste 26 g.
Hot chilli 2 g.

Ingredient

Sweet basil 46 g.

Gord gourd 108 g.

Sponge gourd 264 g.

Rice straw mushroom 176 g.

Pumpkin 432 g.

Water 2,224 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 6 persons

Cooking Method

•Pound pepper, shallots and dried shrimps then add shrimp paste, mix thoroughly
•Dissolve the chilli paste in water and heat until boiling

•Add vegetables and season as taste

Energy(kCal.) 25.96    Protein(g.) 2.29  Fat(g.) 0.24  Carbohydrate(g.) 3.66 

Fiber(g.) 1                   Calcium(mg.) 34.3                  Iron(mg.) 0.65     

Strong point of Kaeng Liang

Low fat and low calories. Fibers from vegetables.

Medicinal Benefits

•Pepper : Peptic, carminative, cooling
•Shallot : Relief cold, catarrh
•Hot chilli : Digestive, laxative, expectorant, cold relief
•Sweet basil : Carminative

•Gord gourd : Carminative, relief fever, nourish eyes

•Sponge gourd : Nourish heart, laxative, cooling

•Pumpkin : Nourish eyes

PHAD THAI

PHAD THAI

Phad Thai Recipe Main Ingredient


How to cook

1. Fry noodles with water until soft.
2. Add sauce and mix thoroughly.
3. Add dried shrimp, Chopped Salted white radish and soybean curd.
4. Add oil around the pan, break eggs and fry until done.
5. Add bean sprouts, Chinese leek leaves and fry and serve warmly.
6. Scramble egg and mix with the seasoning noodles.
7. When the noodles look dry, add bean sprouts and Chinese chives.
8. Stir them together with noodles until cooked. Then remove from the heat.

PhadThai Ingredient

Phad Thai Recipe Sauce Ingredient

Sauce cooking

1. Pound sha gredients in a pot.

2. Heat the ingredients until melted.

3. Bring to boil and then add the sauteed shallots and garlic.

4. Mix them togetherand pack in plastic bags, 80 grams each

Note: The Phad Thai Recipe Sauce makes 2 kg.

PHAD THAI