Koh Samui hotels and travel guide, Thailand. Hotel reservation for Koh Samui, Koh Phangan and Koh Tao

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Thai Cuisine
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thai food

:: Introduction  :: Eating and Ordering Thai Food  :: What Compromises a Thai Meal  :: Preparing Thai Food :: Regional Thai Cuisine  

:: Thai Recipes  :: Thai Desserts  :: Fruits   :: Herbs   :: Vegetables  :: Rice  :: Chili  :: Using Chopsticks

recipes

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

:: Kai Yang with Khao Niao and Som Tam
:: Kaeng Khiao Wan Nuea
:: Thot Man Pla 
:: Satay
:: Stir-Fried Mixed Vegetables
:: Tom Yum Kung 
:: Khao Phat
:: Mi Krop
:: Tom Kha Kai
:: Po Pia Thot
:: Phat hai
: Yum Nuea


icon arrow Po Pia Thot 

spring roll(Spring Rolls)
      Heat a large skillet, add the oil, garlic, and pork, and saute' until the pork is cooked. Add the carrots, celery  , sauces, sugar, and pepper. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid is left from the pan. Allow the filling to cool and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350 F (180 C) and deep-fry the spring rolls until golden brown. Serve with a sweet and sour sauce.

 

Po Pia Thot : Ingredients

2 tablespoons oil 2 tablespoons sugar
1 teaspoon minced garlic 1/8 teaspoon white pepper
8 oz (250 g) minced pork 1 cup bean sprouts
2 cups grated carrots 20  spring roll wrappers
2 cups chopped celery  2 egg yolks, beaten
1/4 cup ( 2 fl oz / 60 ml) fish sauce (nam pla) 3 cups (24 fl oz / 750 ml) oil for deep frying
1 tablespoon Maggi seasoning    

 

icon arrow Tom Yum Kung

tom yum (Hot and Sour Shrimp Soup)
      Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms  and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice   and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with cilantro leaves.


 

Tom Yum Kung : Ingredients

3 cups(24 fl oz/750ml) water or  light chicken stock
8 oz(250 g)  shrimps/prawns,shelled and divided
garlic cloves, minced
5 leaves kaffir lime leaves(bai-ma-krut)
3 slices fresh or dried galangal (Kha)
1/4 cup fish sauce (nam pla)
2 stalks lemon grass / citronella (ta-krai), lower1/3 portion only, cut into 1-inch (2.3 cm) lengths
5 hot green Thai chilli peppers (phrik khi nu), optional
1/2 cup sliced straw mushrooms
1/4 cup(2 fl oz/60ml) lime juice 
1 teaspoon  roasted chilli paste (nam phrik pao)
1 tablespoon chopped cilantro/coriander leaves(bai phak chi)

 

icon arrow Phat Thai 

phat thai(Thai Fried Noodle)
      Fry the chopped garlic and onion until turned yellow. Add chicken and  fry until cooked. Pour in the shrimp, pickled white radish, soya bean curd. Break the eggs into the  pan and scramble. Add sugar, fish sauce, vinegar, ground dried red chilli and stir well. Pour in the noodles, stir fry until mixed well, add spring onion, 3/4 or half a cup of bean sprouts ( the remainder, clipped both ends, used  for garnishing) and stir-fry  until cooked. Spoon onto a platter, Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced lime.


 

Phat Thai : Ingredients

3 cups narrow rice noodle 1 teaspoon ground dried red chilli or paprika
1/2 cup sliced chicken meat, small strip 4 tablespoons sugar
4 shrimps 4 tablespoons fish sauce
2 eggs 4 tablespoons vinegar
1/3 cup soya bean curd, cut into small silvers 1/2 cup bean sprouts
1 tablespoon pickled white radish, chopped lime for garnishing
1/2 cup cooking oil 1/4 cup carrot, for garnishing, sliced thinly
1 teaspoon garlic, chopped 1/4 cup cabbage, for garnishing
sliced thinly
1 teaspoon shallot or onion, chopped  2 tablespoons ground roasted peanut

 

icon arrow Yam Nuea

beef salad(Spicy Beef Salad)
      Cook the beef until medium rare, or as  preferred, and cut into small thin slices. Pound together the garlic, 2 chopped coriander leaves, sugar, soy sauce, lime juice , salt and ground black pepper until smooth. Heat the oil in a saucepan and stir fry the spice paste for 3-4 minutes. Add the beef and cook for a further minute. Remove the beef and allow to cool. Serve on  a plate. Then , sprinkle the chillies on top and garnish with the remaining coriander leaves. Makes 4-6 servings.


 

Yam Nuea : Ingredients

450 g prime beef tenderloin   salt to taste
2 cloves garlic   freshly ground black pepper
6 fresh coriander leaves 2 spring onions, thinly sliced
1/4 cup sugar 6 fresh red chillies, thinly sliced
2 teaspoons light soy sauce 2 tblsp vegetables oil lettuce leaves
2 teaspoons fresh lime juice    lettuce leaves

 

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