Steamed Bean Curd with Mushroom Sauce Recipe(Tao Hu Song Khreuang) Thai Food

Thai Food INGREDIENTS:

soft bean curd 2

seasoned shiitake mushrooms, cut into small pieces 3

rice-straw mushrooms, cut in half 7

Chinese soup celery plant, cut into 2-lnch lengths 1

Thai Food SAUCE:

wheat flour 1 tbsp

sugar 1/2 tsp

light soy sauce 2 tbsp

water 1/2 cup

vegetable oil for cooking 1 tbsp

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Thai Food PREPARATION:

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1. Cut the bean curd into 2-inch-long cylinders, steam them for 15 minutes, arrange them on a plate, and set aside.

2. Heat the oil in a wok. When it is hot, put in the two kinds of mushrooms, and the water and stir fry.

3. Season with the sugar and soy sauce. When about ready, mix some water with the flour and add with stirring to thicken. Then, add the celery, and dip out over the steamed bean curd.Note: seasoned shiitake mushrooms

Stir Fry Liver and Kale Recipe(Phak Kha-na Phat muu) Thai Food

Thai Food INGREDIENTS:

large Chinese kale plants 2

pork 100 grams

light soy sauce 1/2 tbsp

oyster sauce 1 tbsp

fish sauce 1/2 tbsp

soup sauce 3 tbsp

cooking oil 3 tbsp

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Thai Food PREPARATION:

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1. Wash the kale, remove the tough outer part of the stems, and cut into 2-inch lengths.

2. Wash the liver and slice into bite-size pieces.

3. Heat the oil in a wok. When it is hot, stir fry the kale, pork, and stock.

4. Add soy sauce, ouster sauce, fish sauce to taste and continue frying until the liver is done.

**Note: Be careful not to overcook; this will make the liver tough.

Fried Sheatfish in Curry Paste Recipe(Pla Nuea Awn Phat Phrik Khing) Thai Food

Thai Food INGREDIENTS:
sheatfish or any kind of white-fleshed river fish 1
pork crackling 2 tbsp
red curry paste 3 tbsp
kaffir lime leaves, finely shredded 1 tbsp
red spur chili, cut into fine strips 1
fish sauce 2 tbsp
palm sugar 2 tbsp
vegetable oil 1/2 cup
vegetable oil, for deep-frying 2 cups
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Thai Food PREPARATION:
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1. Wash the fish, cut across into 4 pieces and drain well. Fry in hot oil over medium heat until golden and done. Remove from the oil and drain.
2. Pound the curry paste and pork crackling together. Sauté in oil until fragrant, and season to taste with fish sauce and sugar. Add the fried fish, stirring well.
3. Spoon onto a serving dish, garnish with kaffir lime leaves and chili

Fried Hard-Boiled Eggs with Tamarind Sauce Recipe(Khai Luk Khoei) Thai Food

Thai Food INGREDIENTS:

unshelled boiled eggs (or duck eggs) 10

coriander leaves 1/2 cup

crisp-fried dried hot chilies 7

crisp fried shallot slices 3 tbsp

cup palm sugar 1/3

tamarind juice 1/2 cup

fish sauce 2 tbsp

cooking oil for frying 1/4 cup

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Thai Food PREPARATION:

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1. Heat the oil in a wok. When hot, fry the eggs whole. When they are golden brown all over, remove and set aside.

2. In the 1 tablespoonful of oil used for frying the shallot, stir fry the palm sugar. Add the tamarind juice and fish sauce and continue stir frying until thickened. The taste should be sour, salty, and sweet. When ready, remove from the heat.

3. Before serving, cut the eggs in half and arrange on a plate with the yolks upward. Dip the sauce over the eggs and sprinkle them with the fried shallot, fried chilies, and coriander leaves.

Serpent-Head Baked with Wine Recipe(Pla Chon Op Wai) Thai Food

Thai Food INGREDIENTS:

serpent-head fish weighing about 1 kilogram 1

ground pepper 1 tsp

salt 2 tsp

white wine 4 tbsp

butter 1 tbsp

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Thai Food PREPARATION:

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1. Scale the fish and wash thoroughly. Cut along the back from head to tail and open the body out. With a sharp knife, remove the bones. Remove the entrails, and wash well once again.

2. Rub the entire body with the salt and pepper and then apply the butter. Bake at 350'F. For about 25 minutes until golden: then, pour the wine over the fish and bake for 5 more minutes. Serve with sauce and vegetable as you like.

3. Sauce : pound 10 garlic cloves, 2 coriander roots, and 7 hot chilies until finely ground, transfer to small bowl, add 11/2 tbsp. Lime juice and ½ tsp. salt, stir to mix, and serve with the serpent-head.

Spicy Fried Catfish Recipe(Phat Phet Pla Duk) Thai Food

Thai Food INGREDIENTS:

small catfishes 5

cup coconut milk 1 1/2

red curry paste 3 tbsp

pickled bamboo shoot, washed well 1 cup

kaffir lime leaves, finely shredded 1 tbsp

red spur chili, cut into fine strips 1

fish sauce 3 tbsp

palm sugar 2 tsp

vegetable oil, for deep-frying 4 cups

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Thai Food PREPARATION:

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1. Wash the catfishes, remove the fins, back bones, insides, the head and deboned. Wash again and drain.

2. Heat the oil in a wok over medium heat, fry catfishes until crispy and done. Remove from the pan and arrange on a dish.

3. Heat 1/2 cup coconut milk until a film of oil surfaces. Add the curry paste, sauté until fragrant and red oil surfaces. Gradually add the remaining coconut milk, then add pickled bamboo shoot and reason with fish sauce and sugar.

4. When the mixture returns to a boil, spoon it over the fried fish.
5. Garnish with kaffir lime leaves, sweet basil leaves and red chili.

Spicy Stir Fry Serpent Fish Recipe(Pla Lhawn Phat Khee Mao) Thai Food

Thai Food INGREDIENTS:

serpent fish 1

yard-long beans, cut into short lengths 1/2 cup

miniature eggplants (Ma-kheua phuang) 1/4 cup

kaffir lime leaves, torn 5

Karen chilies with stems 18

cloves garlic 13

finely sliced galangal 3 tbsp

finely sliced lemongrass 2 tbsp

sugar 2 tbsp
fish sauce 2-3 tbsp

vegetable oil for deep-frying 4 cups

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Thai Food PREPARATION:

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1. Clean and scale the fish, slit down the middle and discard the insides. Rub well with some salt to remove fishy smell, then wash again. Cut across into slices about I" thick; wash and drain.

2. Pound chilies and garlic together until fine (using a pestle and mortar).

3. Place a wok over medium heat, pour in the oil and heat until hot. Fry the fish until golden and done, remove from the oil and drain on absorbent paper Drain off the frying oil, leaving only 2 tbsp in the wok. Use this to sauté the pounded chili until fragrant.

4. Combine fried fish, yard-long beans, and other ingredients; stir well.

5. Season to taste with sugar and fish sauce.
6. Place on a serving dish and enjoy.

Stir Fry Snow Peas with Prawns Recipe(Thua Lantao Phat Kung) Thai Food

Thai Food INGREDIENTS:
snow peas 300 grams
prawns 200 grams
chopped garlic 1 tbsp
sugar 1 tsp
fish sauce 2 tsp
oyster sauce 1 tbsp
chicken stock 1/4 cup
vegetable oil 2 tbsp
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Thai Food PREPARATION:
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1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Wash the peas, trim off both ends and remove the strings along the edges.
2. Fry the chopped garlic in oil until fragrant, add prawns and sauté until done. Then, add the peas and stir-fry until cooked through, but still crispy.
3. Season to taste with fish sauce, oyster sauce and sugar Add chicken stock and stir well. Transfer to a serving dish and serve.