Koh Samui hotels and travel guide, Thailand. Hotel reservation for Chaweng, Lamai, Bophut & Maenam.

Recipes included herein feature some of the most popular Thai dishes
that grace the menus of any Thai restaurant.

(Fried Rice)
      Heat the oil wok or pan, add the  chicken and garlic, and mix  well over the heat  for 1 minute. Add the onion and cook for 1 minute, break in the eggs, mix very well, and then stir in the rice and the rest of the ingredients. Stir well. Cook for 2 minutes and serve immediately with cucumber slices and whole spring onions.
 

(Curried Fish Cakes)
      Pound or grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai root, peppercorns, grated kaffir-lime rind, shredded dried chillies, salt, and shrimp paste to a fine paste. Put the minced fish in an electric blender, and blend in the curry mixture. Add the beaten egg. Pour the curried fish mixture into a large bowl. Mix in the chopped beans. Make flat, round fish cakes. Use about 1 spoonful of the  fish mixture at a time. Heat the  oil in a frying pan, and deep-fry the fish cakes until golden brown. Serve with cucumber dressing.

(Crispy Noodles)
      In a wok or deep fryer, heat the oil to 375 F (190C) and fry the rice vermicelli until puffed. Remove and set aside. Combine the  sauce ingredients in a large skillet and  cook over medium heat for 4 minutes until of a syrupy consistency. If desired, fry  the beaten eggs in a small pan. When cooked, remove and slice into strips. Set aside. Add the noodles to the sauce  and mix quickly so that they are evenly coated. Place on a serving dish, sprinkle with garnish, and lay the egg strips on the top. Serve immediately.

(Chicken Coconut Soup)
      Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat till boiled. Add the chicken, fish sauce, and sugar. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Heat just to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Garnish with cilantro leaves and crushed chilli peppers.