Today I got a cold, my mother cooked "Stuffed Bitter-Sweet Gourd in Clear Soup" for me. It makes me better from cold. The bitter gourds or momordica is one of the famous herbs in Thailand. This soup is Bitter-Sweet, let's try it !!!
Ingredients
- 4 cups chicken stock (or water)
- 2 bitter gourds (or momordica)
- 300 grams ground pork
- 1 tablespoon minced garlic
- 2 coriander roots, finely chopped
- 2 shitake mushrooms, cut into well pieces
- salt (to remove bitter taste from bitter gourd)
- 2 tablespoons soy sauce
- 2 teaspoons oyster sauce
- 3 teaspoons sugar
- white pepper powder
- 1 tablespoon coriander leaves (garnishing)
Cooking Instructions
1. Clean, and cut the bitter gourds into 2" length pieces. Scoop out the seed and the inside part. Sprinkle the salt on the surface of bitter gourds (inside and outside part) and leave it for 20-30 minutes, then wash them with clean water.
2. In a mixer bowl, add ground pork, garlic, coriander roots, soy sauce (1 tablespoon), oyster sauce (1 teaspoon) and sugar (1 teaspoon). Knead until all ingredients mixed well. Then stuff the ground pork inside the sliced bitter gourd.
3. In a pot with chicken stock, over medium heat, add stuffed bitter gourds, shitake mushrooms, soy sauce (remaining), oyster sauce (remaining) and sugar (remaining). Wait until boiling then turn down the heat to low level. Let simmering about one hour (but the longer time will makes the better taste - my mother left about 2 hours).
4. Transfer the soup to a bowl. Sprinkle over the white pepper powder and fresh coriander, and serve with plenty of jasmine-scented rice.
Stuffed Bitter-Sweet Gourd in Clear Soup
Thai Spicy Grill Pork Salad
This menu like " Ground Pork Salad " posted in my blog before. It's only different in the "Pork Grilled" and "coarsely pork". This dish made from pork with elements of hot spicy, sour flavours and seasoning sauces. The grill pork makes this dish has a good taste, let's try it !!!
Ingredients
- 1/4 cup chicken stock
- 200 g top sirloin pork
- 1-2 tablespoons shallot, sliced thin
- 2 tablespoon coriander leaves
- 2 tablespoon mint leaves
- 3-4 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons roasted rice powder
- 1/2 tablespoon coarsely chilli
Cooking Instructions
1. Grill the pork until medium rare (or as desired). Slice into thin pieces
2. In a boiling pan over high heat with chicken stock, add the meat and cook for 1-2 minutes
3. Then, transfer the meat to a medium bowl, add all of the remaining ingredients into the bowl and stir to combine evering well.
4. Test and adjust seasoning as needed. (I prefer the sour flavour.) Finally, left them into a serving plate and garnish (as pleasure).
Thai Spicy Mixed Vegetable Soup with Shrimps
The shrimps remaining from yesterday, I usd them for "Thai Spicy Mixed Vegetable Soup with Shrimps". This soup will makes you worm in the cool night. There are many herbs in this menu, sweet basil, pepper corns, chilli, and shallots. Try it when you need to feel better from the cool night!!!
Ingredients
- 300 g shrimps, shelled, and deveined
- 1 cup babycorn, sliced
- 1/2 cup mushroom, cut into well pieces
- 1/2 cup sweet basil leaves
- 3 cups chicken stock
Mixer Ingredients (for blending)
- 12 pepper corns
- 5-7 shallots
- 1 tablespoon shrimp paste
- 1/2 cup dried shrimp
- 2 tablespoon fish sauce
Directions:
1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly.
2. Heat chicken stock in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Cook for 1-2 minutes, add prawns, and the other vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce as desired.
5. Transfer into bowl for serving, have it with hot steamed jasmine-scented rice... It's really good !!!
Thai Sweet & Sour Shrimp
Today I bought shrimp from the market. My mother give me the idea for "Thai Sweet & Sour Shrimp". This spicy sweet and sour shrimp provides lots of tangy taste and depth of flavor, owing to the unique Thai combination of herbs and spices. It's very great if you have it with jasmine-scented rice...
Ingredients:
- 400 g shrimp or prawns, shells removed (tails can be left on)
- MARINADE : 1 tablespoon oyster sauce + 1 tablespoon sugar + 1 1/2 tablespoons chili sauce
- 1 green bell pepper, OR 1 green Anaheim pepper, sliced
- 1 1/2 cups pineapple chunks, fresh or canned
- 3 Tablespoons white wine or sherry (or cooking wine/sherry)
- 50 g garlic, minced
- 1 thumb-size piece ginger, grated or sliced up fine
- 3 kaffir lime leaves (fresh)
- 1 tomato, diced
- 1/4 cup coconut milk
- 1 1/2 Tablespoons honey
- 1 Tablespoons lime juice
- 1/2 Tablespoon cayenne pepper (omit for a milder dish)
- 1 Tablespoon chili powder
- 3 Tablespoons fish sauce
- 1/2 Tablespoon ground white or black pepper
- 1 1/2 Tablespoons cornstarch dissolved in 3 Tbsp. water
- GARNISH: generous handful fresh coriander
Directions:
1. Combine marinade ingredients and pour over the shrimp. Toss to coat and set aside.
2. Place 1-2 Tablespoons. oil in a wok or large frying pan over medium-high heat. Stir-fry the garlic and ginger 1-2 minutes. Add a little wine/sherry when the pan becomes dry.
3. Add the green pepper and stir-fry 1 minute. Add wine or sherry as needed to keep ingredients frying nicely.
4. Reduce heat to medium. Add the lime leaves, tomato, coconut milk, honey, lime juice, cayenne pepper, chili power, fish sauce and pepper. Stir well to combine.
5. Add the shrimp and pineapple chunks. Simmer 4-5 minutes, stirring occasionally, until shrimp are pink and plump.
6. Add the cornstarch dissolved in water and stir well. Simmer 1 more minute, or until the sauce has thickened.
7. Taste-test the dish, adding more honey (or brown sugar) if you prefer it sweeter. If you prefer it saltier, add more fish sauce. If too sweet OR too salty add more lime juice.
8. Sprinkle over the fresh coriander and serve with plenty of jasmine-scented rice.
Ref : http://thaifood.about.com
Shrimps Fruit Salad
I'm on diet, one of my menu today is " Shrimps Fruit Salad ". In addition, this food high in antioxidants in these fruit salad recipes have been proven to slow down the aging process, prevent and even reverse cancer and heart disease and strengthen the immune system. It's very easy to do, let's go...
Dressing Ingredients:
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons milk
2 tablespoons chopped green onions
1/4 teaspoon salt
1/8 teaspoon pepper
Salad Ingredients:
200 g shrimps, shelled and deveined
1 apple, cut into the inch piece
1 banana, sliced thin
1 kiwi fruit, sliced
10 grapes
1/4 pineapple, cut into the inch piece
3 large strawberries-sliced
Directions:
1. Combine all dressing ingredients in small bowl with wire whisk. Cover, and refrigerate 3 to 4 hours.
2. In a boiling pan over high heat with about 2-3 cups of water, add the shrimps and cook for 1-2 minutes, tossing often to break up the shrimps and cook.
3. Then, transfer the shrimps to a medium bowl, leaving most of the liquid behide.
4. Combine the shrimps, fruits and dressing in the bowl, toss lightly.
5. To serve, place the mixture on platter, arrange shripms on top.
Papaya Salad with Shrimps (SomTam Kung Sod)
Because of I love shrimps, "Papaya Salad with Shrimps" or "SomTam Kung Sod" is one of the most dish I love... Papaya Salad is the most pupular recipe in Thailand or well known as "Som Tam"...
Ingredients
- 1 fresh green papaya
- 200 g shrimps, shelled and deveined
- 5 garlic cloves, coarsely chopped
- 5-6 Thai chilies
- 2 tomatoes, cut into wedges
- 1/2 cup green beans, cut into one inch lengths
- 2 teaspoons of fish sauce
- 1/4 cup lime juice or tamarind juice
Cooking Instructions
- Peel the skin off of the papaya, then rinse with running water to remove the acid. The seeds are not used, remove it. Shred the papaya with a grater.
- In a boiling pan over high heat with chicken stock, add the shrimps and cook for 1-2 minutes, tossing often to break up the shrimps and cook.
- Then, transfer the shrimps to a medium bowl, leaving most of the liquid behide.
- Place garlic cloves, Thai chilies, green beans, and shrimps in mortar and mash thoroughly with a pestle. (You can use a mixing bowl if you don't have mortar - but I think it's not OK when mixing.) Add the remaining ingredients and seasonings in the mortar and gently combine with the pestle and a spoon.
- Left them into a serving plate and garnish (as pleasure - I recommend slices of cucumber!!!).
Shrimps Spicy Salad (Yam Kung Sod)
" Shrimps Spicy Salad " is the first menu I think of when the details of lemon balm were posted. I prefer to have lemon balm leaved and cucumber with " Shrimps Spicy Salad ", it's very good!!! Don't believe me until you try this dish...
Ingredients :
- 200 g shrimps, shelled and deveined
- 1 cup chicken stock
- 3 tablespoons garlic, sliced
- 2 tablespoons shallots, sliced
- 2 tablespoons lemongrass, sliced
- 1-2 tablespoon fresh red chili pepper, finely shredded
- 2 tablespoons fish sauce
- 3-4 tablespoons lime juice
- 1 tablespoon sugar
- 1-2 tablespoons coriander leaves (for top)
- 5 tablespoons lemon balm leaves (garnish)
- 1 cup cucumber, sliced to 1-2 inch piece (garnish)
- 1 cup tomato, sliced to 1-2 inch piece (garnish)
Directions:
1. In a boiling pan over high heat with chicken stock, add the shrimps and cook for 1-2 minutes, tossing often to break up the shrimps and cook.
2. Then, transfer the shrimps to a medium bowl, leaving most of the liquid behide.
3. Add all of the remaining ingredients into the bowl, stir to combine evering well. Test and adjust seasoning as needed. (I prefer the sour flavour.)
How to Serve:
Spoon the salad onto a plate, top with coriander leaves. Serve with lemon balm leaves and other garnishes (as pleasure).
Banana In Sweet Coconut Milk (Kluay Buad Chee) - Dessert
This menu is the wonderful dessert for me!!! It's very delicious & easy to cook. It's taste like a little bit sweet of coconut milk and a little bit of salt. It's creamy and sweet almost taste. My grandmother eat it with cooked rice, it's really good!!! Have you ever had it ???
Ingredients (1 serving)
- 2-3 bananas, cut ripe into 1 1/2 inc pieces
- coconut milk, 1/2 cup
- sugar, 1/4 cup
- salt, 1/2 tablespoons
- water, 1/4 cup
Directions :
1. Pour the coconut milk into a cooking pot, add the water, sugar, and salt.
2. Heat over low heat and stir constantly till sugar and salt melt.
3. Add add the bananas into the pot, stir gently about 5 minute, cook the bananas untill they are tender.
4. Serve hot or cold, Make servings.
Ref : http://www.nonburee.com
Sausage Salad with Banana Blossom (Yam Sai Grok Hua Plee)
Last time, I've let you know about how to cook for Banana Blossom - "Banana Blossom Spicy Salad (Yam Hua Plee)". But there are many varies cookings for these, "Sausage Salad with Banana Blossom" or "Yam Sai Grok Hua Plee" (in Thai) is one of them. Banana Blossom or Hua Plee is Thai herb that can heal "Peptic Ulcer" - do you remember ???
Hua Plee (in Thai), also called banana flowers and banana blossoms, these are in fact the tender hearts of unopened banana flowers, which have been stripped of their purple petals. They are available fresh in some Asian markets and also canned or dried. Fresh banana buds discolour rapidly once they are sliced or shredded, so should be brushed with lemon juice to prevent this. Banana buds are used in northern Thailand to make a tasty, squash soup. They are also a popular salad ingredient, tasting rather like artichokes.
Ingredients :
- Smoke Sausage (cocktail), sliced 100 grams
- Banana flower (Banana Blossom), sliced 1 scoop (Hand full)
- Shallots, sliced and fried, 1-2 tablespoons
- Crushed Peanuts, 2 tablespoons
- Boiled egg sliced, for topping garnish
- Chilli Paste - The type cooked in oil 2 Tablespoons
- Lemon Juice, 2 Tablespoons
- Fish Sauce, 2 Tablespoons
- Sugar, 2 Tablespoons
- Green Chilli - lightly crushed to full flavour, 2-3 chilli
- Chicken Soup Stock, 2 Tablespoons
- Coconut Milk, 2 Tablespoons
Directions :
1. Remove the hard parts of banana blossom, cut it into two pieces, rub in lemon juice, cut a spine out , slice and soak its flesh in lemon juice before cooking.
2. Put the sausages in boiling water and heat for 1-2 minutes, remove and let them dry.
3. Place and mix all ingredents in a mixing bowl. Add dressing and stir lightly.
4. Spoon the salad onto a plate, top with boiled egg sliced and shallots. Serve with the garnish (as pleasure).
Ref : http://www.ifood.tv, and http://www.simply-thai.com
Banana Blossom Spicy Salad (Yam Hua Plee)
Last week, I talked about banana. Most of it's parts can be used - including banana blossom. Banana Blossom or Hua Plee is Thai herb that can heal "Peptic Ulcer".
" Yam Hua Plee " is one of easy recipe that my grandmother always cook for me...
Banana Blossom - Thai name is " Hua Plee " - Also called banana flowers and banana blossoms, these are in fact the tender hearts of unopened banana flowers, which have been stripped of their purple petals. They are available fresh in some Asian markets and also canned or dried. Fresh banana buds discolour rapidly once they are sliced or shredded, so should be brushed with lemon juice to prevent this. Banana buds are used in northern Thailand to make a tasty, squash soup. They are also a popular salad ingredient, tasting rather like artichokes.
Ingredients :
- Banana blossom 1 each
- Pork, thin sliced and steamed 100 grams
- Peanuts, coarsely ground roasted 1/4 cup
- Coconut, grated and roasted 1/2 cup
- Garlic, sliced and fried 3 tablespoons
- Shallots, sliced and fried 2 tablespoons
- Fresh red chili pepper, finely shredded 1 each
Dressing Ingredients :
- Dried chilies, roasted and ground 2 each
- Garlic, roasted and ground 1 tablespoon
- Shallots, roasted and ground 2 tablespoons
- Palm sugar, 3 tablespoons
- Fish sauce, 3-4 tablespoons
- Tamarind juice, 1 cup
Dressing directions:
Mix all the ingredients together. Bring to boil on a medium heat, stir constantly until the texture is richer, and remove from the heat.
Directions:
1. Remove the hard parts of banana blossom, cut it into two pieces, rub in lemon juice, cut a spine out , slice and soak its flesh in lemon juice before cooking.
2. Place the sliced banana blossom and pork in a mixing bowl. Add dressing and stir lightly. Add roasted grated coconut, coarsely ground roasted peanuts, fried sliced shallots, and fried sliced garlic.
3. Spoon the salad onto a plate, top with fried sliced shallots and red chili peppers. Serve with cha-plu leaves and other garnish (as pleasure).
Correct Characteristics of Yam Hua Plee:
- Banana blossoms used for cooking this dish must be crisp and not dark in color.
- Yam Dip must be well mixed with banana blossom flesh.
- This dish must not be watery but taste mild.
Cooking Tips:
- Only fresh banana blossoms should be used, finely sliced, soaked in water mixed with lime juice, and placed in a strainer until water leftover is removed before being brought for cooking.
- Ingredients in Yam Dip must be finely ground. The dip must be cooked until rich.
- Fruits can be used in place of banana blossoms.
Eating Culture:
- Yam is one of major dishes in the main meal which fulfills nutritional value and promotes the taste of other dishes in the main course.
- It can be served either as the first course or with the main meal.
How to Serve:
Spoon the salad onto a plate, top with fried sliced shallots and red chili peppers. Serve with cha-plu leaves and other garnish (as pleasure). Serve either as the first course or with the main meal for eating with rice.
Ref : http://agriculturethai.wordpress.com, and http://www.horapa.com
Thai Soy Sauce Noodles (Pad See Eaw)
This dish made from flat rice noodles with vegetables (such as carrot and Chinese broccoli - or as you like), and meat. These ingredients were stir-fried with dark soy sauce with egg, I love to have it for my lunch. I think this recipe is very easy to cook, it takes 10 minutes for me!!!
Ingredients
- 100 g meat (beef, chicken, pork, or seafood)
- 1 1/2 cup fresh flat rice noodles
- 1/4 cup vegetable oil
- 1-2 eggs
- 2 tablespoons garlic, chopped
- 1 cup Chinese broccoli, cut into 1 inch lenght
- 1/4 cup carrot, sliced
- 1 tablespoon dark soy sauce (See Eaw)
- 2 tablespoons light soy sauce
- 1-2 tablespoon fish sauce
- 2 tablespoons sugar
- noodles condiments; sugar, fish sauce, vinegar and dried ground pepper
Cooking Instructions
In a wok or pan, heat the oil and stir fry garlic and meat until tender.
Add the rice noodles and stir-fry to break up the noodles.
Then, add light and dark soy sauce and sugar and stir-fry.
Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more).
Next, add the Chinese broccoli and carrot. Stir-fry the mixture until thoroughly combined and Chinese broccoli and carrot were cooked.
For serving, put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper.
For me, I like mine with and vinegar and dried ground pepper.
Thai Style Fried Noodles with Shrimps (Pad Thai Kung Sod)
Thai Style Fried Noodles with Shrimps or "Pad Thai Kung Sod" well known as recommend recipe in Thailand. Do you want to know why? Come to try it together with me!!!
Ingredients
- 100 g shrimps, shelled and deveined
- 150 g Thai rice noodle, soaked in warm water to soften, drained well
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup tofu
- 1/4 cup bean sprouts, root tips and seed hulls removed
- 1/4 cup garlic chives or spring oinons, cut into 1 inch lengths
- 2 tablespoons crushed peanuts
- 1 teaspoon dried chilli, crushed (depends on your taste)
- 2 tablespoons tamarind juice
- 1-2 tablespoon fish sauce
- 2 tablespoon sugar
- garnishes (e.g. lime wedges, garlic chives)
Cooking Instructions
In a wok or pan, heat the oil and stir fry shrimps and tofu until tender.
Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
Next, add fish sause, tamarind juice, suger ,and egg. Stir-fry the mixture until thoroughly combined.
Add bean sprouts and garlic chives, continue to stir-fry over high heat.
Stir-fry for 2 minutes until most of the liquid is reduced.
Finally, seasoning with dried chilli (test as you like).
For serving, mound the noodles onto the center of platter and garnish with lime wedges, fresh bean sprouts, and peanuts on the side (as you want).
I recommend to squeeze the lime, garlic chives, and peanuts, then mix it together before testing this dish!!!
Hot and Sour Seafood Fried Rice (Kao Pad Tom Yam Talay)
This evening I got the idea to cook "Hot and Sour Seafood Fried Rice (Kao Pad TomYam Talay)" after I found squid and shrimp in my freezer. This is one of my recipe I love to cook always. To do these, it takes time too short and it's very easy to cook - just only 15 minutes!!! Do you want to try it?
Ingredients
- 100 g shrimps, shelled and de-veined
- 100 g squid, cut into inch pieces
- 1 cup cooked rice
- 1/4 cup vegetable oil
- 2 tablespoons garlic cloves, minced
- 1/4 cup mushroom, halved or whole
- 1 teaspoon fresh chilli, crushed (depends on your taste)
- 1 tablespoon lemon glass, thinly sliced
- 1 tablespoon galangal, thinly sliced
- 1 tablespoon kaffir lime leaves, crushed
- 1 tablespoon roasted chili in oil
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- 1 1/2 tablespoon lime juice
- garnishes (e.g. tomato, cucumber, lime wedges)
Cooking Instructions
In a wok or pan, heat the oil and stir fry the garlic until golden.
Add shrimps and squid, stir-fry until tender.
Next, add chilli, lemon glass, galangal, kaffir lime leaves, roasted chili in oil and mushroom, stir and heat thoroughly.
Then, add rice and stir-fry for 4-5 minutes, good fried rice should be faint seared.
Finally, seasoning with fish sauce, sugar, and lime juice (test as you like).
For serving, mound the rice onto the center of platter and garnish with lime, tomato, and cucumber on the side (as you want).
I recommend to squeeze the lime and mix it together before testing this dish!!!
Fried pork with basil leaves (Pad Ka Prao Moo)
The photo is my dinner this evening, it's really OK!!! I took 10 minutes for cooking, it's very easy in my opinion. Pad Ka Prao Moo is very simple menu in Thailand, almost of us think of this menu when we want to order something to have in limited time such as at lunch. I like this menu because it's hot and spicy from basil leaves and chillies. But if u don't, chillies should be reduced. This recipe contains of many kinds of herbs, garlic, basil leaves, chillies, and pepper. Do you want to try to cook it now? Let's go!!!
Ingredients
- 200 g minced pork
- 2 tablespoons vegetable oil
- 1 tablespoons garlic cloves, minced
- 1-2 teaspoons fresh chillies, minced
- 1 cup fresh holy basil
- 1 tablespoon black soy sauce
- 1 tablespoons fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground pepper
- garnishes (e.g. tomato, cucumber)
Note
You can add more vegetables such as carrot, string bean, baby corn as extra ingredients or change meat from pork to the others you want.
Cooking Instructions
In a wok, heat the oil and stir garlic until golden.
Add the meat and cook, continue stir frying until meat is cooked throughly.
Next, add in fresh chillies, fish sauce, black soy sauce, and sugar. Give it a try until you get your desired taste. It supposed to taste sweet, salty and hot.
Finally, add the basil leaves and stir and mix well about 1 minute.
For serving, transfer to a serving dish and sprinkle with white pepper on top.
Normally, Thai people love to eat this dish with steamed rice and fried egg.
Fried rice with shrimp (Kao Pad Kung)
This menu was my lunch today. It's O.K. for me, I always order this menu for my lunch. Do you know why? Let's enjoy to cook with me and try it, you will know the answer after you test this dish!!!
Ingredients
- 200 g shrimps
- 1 cup cooked rice
- 1 egg
- 1/4 cup vegetable oil
- 2 tablespoons garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup fresh tomato, chopped
- 1/4 cup onion, chopped
- 1 tablespoon coriander leaves
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1/2 lime, cut into thin wedges
- 1/2 teaspoon ground pepper
- garnishes (e.g. tomato, cucumber)
Cooking Instructions
Rinse the shrim and de-vein them without removing the tails, leave it and waiting to cook.
In a wok or pan, heat the oil and stir fry the ginger and garlic until golden.
Add shrim and egg, stir-fry until tender.
Next, add tomato, onion, and rice, stir and heat thoroughly.
Finally, seasoning with soy sauce, sugar, and lime juice.
For serving, top with ground pepper and coriander leaves. Garniah with lime, tomato, and cucumber on the side.
I recommend to squeeze the lime and mix it together before testing this dish!!!
Papaya Salad
Papaya Salad is the most pupular recipe in Thailand or well known as "Som Tam". If I have a chance, my friends and I will make an appointment to have "Som Tam" together. We called "Som Tam Party"!!!. This dish contains shredded green papaya, chopped green beans, tomatoes, dried prawns, chillies, and seasonings. The papaya salad is best served with sticky rice, Ground Pork Salad and Grilled Chicken - we love all of them.
Ingredients
- 1 fresh green papaya
- 5 garlic cloves, coarsely chopped
- 5-6 Thai chilies
- 2 tomatoes, cut into wedges
- 1/2 cup green beans, cut into one inch lengths
- 2 teaspoons of fish sauce
- 1/4 cup lime juice or tamarind juice
- 2 tablespoons dried prawns
Cooking Instructions
- Peel the skin off of the papaya, then rinse with running water to remove the acid. The seeds are not used, remove it. Shred the papaya with a grater.
- Place garlic cloves, Thai chilies, green beans, and dried prawns in mortar and mash thoroughly with a pestle. (You can use a mixing bowl if you don't have mortar - but I think it's not OK when mixing.) Add the remaining ingredients and seasonings in the mortar and gently combine with the pestle and a spoon. Left them into a serving plate and garnish (as pleasure - I recommend slices of cucumber!!!).
Spicy Squid Salad
I love any recipes which made by seafood. Today I think of Spicy Squid Salad, this is my dinner menu... Let's come to cook in with me...
Ingredients
- 1/2 cup chicken stock
- 1/2-1 cup squid, cut into inch pieces
- 1 tablespoon shallot, sliced
- 2 tablespoons young ginger, shredded
- 1 tablespoon lemon glass, thinly sliced
- 1 tablespoon coriander leaves
- 3-4 tablespoons lime juice
- 2 tablespoons fish sauce
- 1/2 tablespoon coarsely chilli
- garnishes (e.g. tomato, cucumber)
Cooking Instructions
In a boiling pan over high heat with chicken stock, scald the squid for a few minutes, overly long scalding will make them tough. Transfer the meat to a medium bowl, leaving most of the liquid behide.
Add all of the remaining ingredients into the bowl, stir to combine evering well.
Test and adjust seasoning as needed. (I prefer the sour flavour.) Left them into a serving plate and garnish (as pleasure - I recommend slices of cucumber and tomato!!!).
Hot and Sour Shrimp Soup (Tom Yam Kung)
Tom Yam Kung is the most famous of all Thai soups with many herbs (I'm very love in it!!!). It's hot and sour soup with shrim. In my opinion, it's very easy to cook and you can found many Thai herbs here. Let's go...
Ingredients
- 200 g shrim or prawns
- 3-4 cups chicken stock
- 2 garlic cloves, minced
- 2 tablespoons lemon glass, thinly sliced
- 5-7 sliced galangals
- 1/2 cup straw mushroom, halved or whole
- 3-4 kaffir lime leaves, shredded
- 4-5 crushed fresh Thai Chili Peppers (depends on your taste)
- 7-8 coriander leaves (for garnish)
- 3 tablespoons fish sauce
- 4 tablespoons lime juice
- 2 tablespoons roasted chili in oil
Cooking Instructions
Rinse the prawns and shell and de-vein them without removing the tails.
In a boiling pot with chicken stock, add the garlic, lemon grass, galangals, kaffir lime leaves, and fish sauce to the stock, then the mushrooms and chili peppers. Cook gently for 2-3 minutes.
Then, add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and roasted chili in oil in a serving bowl. Pour the soup into the bowl, stir.
Garnish with the coriander leaves, and serve.
Italian Potatoes with Onion and Rosemary
For this recipe, I didn't use to cook it but Rosemary is one of herb interested me!!! I think this recipe is useful for people who love herb and have Rosemary on your site.
Ingredients
- 2 1/4 pounds baking potatoes (about 4 potatoes), scrubbed, peeled, and thinly sliced (about 4 cups)
- 10 ounces yellow onion (about 1 large onion), peeled and thinly sliced (about 13/4 cups)
- 2 cloves garlic, chopped
- 1/3 cup dry white wine
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh rosemary
- Salt and freshly ground black pepper to taste
Cooking Instructions
Slice the potatoes for this crisp pancake as thin as possible, and don't worry if they break up as you slice. Be sure to cook them until both sides are browned and as crusty as they can be without getting burned.
If the notion of flipping the whole pancake at once seems a bit daunting, quarter it in the skillet and turn each quarter individually with a spatula.
Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle.
Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft.
Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty.
Fat per serving = 0.44 g.
Calories per serving = 327.5
Ref : www.gardenguides.com
Ground Pork Salad
One dish I prefer to eat is "Ground Pork Salad". This dish made from pork with elements of hot spicy, sour flavours and seasoning sauces.
Ingredients
- 1 cup chicken stock
- 1/2 cup coarsely pork
- 1 tablespoon shallot, sliced
- 1 tablespoon coriander leaves
- 1 tablespoon mint leaves
- 3-4 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons roasted rice powder
- 1/2 tablespoon coarsely chilli
Cooking Instructions
In a boiling pan over high heat with chicken stock, add the meat and cook for 1-2 minutes, tossing often to break up the meat and cook. Then, transfer the meat to a medium bowl, leaving most of the liquid behide. Add all of the remaining ingredients into the bowl, stir to combine evering well. Test and adjust seasoning as needed. (I prefer the sour flavour.) Finally, left them into a serving plate and garnish (as pleasure).
