Thai sweet & sour vegetables
* 1 pound mixed vegetables
* 2 tablespoons oil
* 3 cloves of garlic finely chopped
* 1 to 2 tablespoons of bean sauce
* 1 tablespoon sugar
* Half teaspoon salt
* 2 tablespoons cornstarch
* Half cup water
Cut vegetables into 1 to 2 inch strips. Heat oil and garlic in a frying pan on medium heat until garlic is golden brown. Stir in mixed vegetables, bean sauce, sugar, salt. Combine the corn starch and water, blend to make a smooth paste. Stir cornstrach mixture in to the frying pan and cook until vegetables are cooked and sauce is thickened. Then add green onion and parsley.
Select from the following vegetables for cooking:
Asparagus, cucumbers, zucchini, mushrooms, tomatos, green onions, chinese parsley
Thai style cabbage salad
* 3 tablespoons lime juice
* 2 tablespoons soy mushroom sauce
* 1 tablespoon sugar
* A pinch of hot chili flakes
* 5 cups red and green cabbage
* Half cup slivered red onion
* Half cup chopped fresh mint leaves
* Half cup chopped fresh cilantro
* Half cup chopped salted peanuts
* A pinch of salt
Mix lime juice, soy mushroom sauce, a little water, sugar, chili fiakes and salt to taste. Stir in cabbage and onion. Before serving stir in mint cilantro and peanuts.
Thai green papaya salad
* Half pound green papaya / or cucomber
* 1 clove garlic
* 2 to 3 chili peppers, seeded
* 1 tomato, sliced in strips
* 2 tablespoons bean sauce/for “Full Thai” add 2 tablespoons fish sauce
* 2 tablespoons lime juice
* 1 tablespoon palm sugar or other grain sugar
* Long beans cut in 1/2 inch sections, to preference
* Ground peanuts/for “Full Thai” add small salted shrimps, to preference
* Apples chopped, to preference (optional)
* Carrots chopped, to preference (optional)
Peel and seed green papaya. Shred, grind together garlic and chili peppers in a food processer or mortar. Mix together the papaya,long bean, apple, tomatoes, carrots, bean sauce, lime juice, palm sugar, nuts
Serve with cabbage/cucumber/long bean
Jungle curry with vegetables
* Red curry paste w/ or w/o shrimp paste
* 1 tablespoon red chili peppers
* Half stalk fresh lemon grass
* Kaffir lime skin peeled, 2 to 3 pieces or to preference
* 3 sliced thai ginger roots
* 4 to 5 kaffir lime leaves
* 2 tablespoons oil
* Half cup coconut milk
* Half teaspoon salt
* 2 tablespoons bean sauce
* Some sweet basil, to preference
Grind together red chili peppers, lemon grass and kaffir lime skin, Thai ginger in a mortar. Cut vegetable into thin strips. Heat oil to medium and
saute curry paste for 3 minutes. Stir in coconut milk and cook for 3 minutes. Add some vegetables and cook for 5 minutes. Reduce heat to
low. Stir in bean sauce. Add sweet basil, kaffir lime leaves last.
Select from the following vegetables for cooking: Bamboo shoots, miniature corn, mushrooms, asparagus, zuchini
Stir fried ong choi with yellow bean sauce
* 5 tablespoons oil
* 3 cloves garlic finely chopped
* 1 pound ong choi cut into 2-inch lengths
* 3 teaspoons yellow bean sauce
* A pinch of sugar
Heat oil on low heat in a large pan and fry garlic until golden brown. Add ong choi and yellow bean sauce with a pinch of sugar to high heat. Stir fry until ong choi softens. Serve immediately.
Spring rolls
* Half cup Chinese glass noodle
* 1 cup mixed chopped vegetables (cabbage, mushrooms, carrots, cilantro and/or other favorites)
* 1 tablespoon soy mushroom sauce
* 1 to 2 cups oil
* 2 cloves chopped garlic
* Quartered rice papers
Cut Chinese glass noodles into small sections. Mix into chopped vegetables. Put a pan on low heat, adding a little oil into the hot pan and frying garlic until golden brown. Stir fry Chinese glass noodles and mix ed vegetables for 2 minutes. Add soy mushroom sauce, frying until cooked and to taste. Wait until mixture cools. Take 1 tablespoon of the cooked vegetables and add into quartered rice pepper, rolls into spring rolls.
Frying: Add 1 to 2 cups oil into hot frying pan on low heat, add spring rolls to hot oil, fry until golden brown. After removal from the oil, dry the oil off as best you can.
Dipping Sauce
* 2 tablespoons water
* 2 tablespoons sugar
* Pinch of salt
* Pinch of chili flakes
In a small pot on low heat, add water, sugar, salt, chili flakes to taste. Wait until sauce thickens and remove from heat.
Soy bean sauce & fresh vegetables
* Half cup soy bean sauce
* Half cup sliced lemon grass
* 4 shallots
* 3 tablespoons coconut milk
* 3 tablespoons tamarine juice
* 1 egg
* 3 tablespoons sliced kaffir lime leaves
* 1 teaspoon sugar
* 3 fresh chilis
Slice lemon grass and shallots. Grind together in a mortar. Heat a pan
on low heat. Add soy bean sauce with lemon grass and shallots for
3 minutes. Add the egg and fry for 2 minutes. Add coconut milk, sugar
tamarine juice, kallir lime leaves, fresh chili.
Serve with vegetables.
Traditional Thai soup with seafood
* 5 to 6 red dry chili peppers (or more if you like it spicy)
* 3 shallots
* 3 cloves garlic
* 1 teaspoon salt
* 1 to 2 tablespoons soy mushroom sauce/if “Full Thai” replace with fish sauce
* 1 lemon grass, cut to 1-inch sections, break down slightly in mortar or with blunt side of knife
* 5 to 6 kaffir lime leaves
* 3 to 4 pieces of sliced Thai ginger, break down slightly in mortar or with blunt side of knife
* 4 tablespoons lime juice
* 3 cups water
* 1 pound mixed seafood
Fry dry red chili peppers, shallots, garlic in a pan on low heat (no oil)
until slightly blackened. Take off heat, grind in a motar until somewhat broken down. Add water into a medium pot on high heat until boiling. Add dry chili, shallot, garlic mix, Thai ginger, lemon grass, salt, soy mushroom sauce, lime juice. Add mixed seafood until cooked - don’t stir but let cook. Add kaffir lime leaves at the end.
Thai coconut soup with chicken
* Half pound boneless chicken breast
* Half pound mushrooms
* 2 cups water
* 1 cup coconut milk
* 4 to 5 thin slices Thai ginger, break down slightly in mortar or with blunt side of knife
* 1 stalk lemon grass cut into 1-inch pieces, break down slightly in mortar or with blunt side of knife
* 5 to 6 kaffir lime leaves
* 2 to 3 kaffir lime peel slices
* 2 shallots
* 2 cloves garlic
* 2 tablespoons fresh lime juice
* 2 to 3 tablespoons soy mushroom sauce/if “Full Thai” replace with fish sauce
* 3 to 4 fresh red chilis, seeded and sliced
* A few Chinese parsley sprigs
Cut chicken and mushrooms into thin strips. In a big pot add coconut
milk and water at medium low heat. Take shallots, garlic, kaffir lime skin and grind in a mortar. Add grinded mix to hot coconut milk and water with Thai ginger, lemon grass, fresh lime juice, soy mushroom sauce/fish sauce, to taste. Add chicken, mushrooms. Wait 3 minutes, then add kaffir lime leaves.
To garnish: Fresh chilis seeded and sliced, Chinese parsley sprigs.
Corn Curry
* 1 tablespoon red curry paste
* 2 ears corn
* 2 to 3 tablespoons vegetable oil
* Pinch of salt or splash of fish sauce
Shave kernels from corn. In a pan on low heat add vegetable oil. Fry red curry paste in hot oil very briefly before smell overpowers. Add corn and stir fry until cooked. Add salt or fish sauce to taste.
Garnish with basil and red or green chili.
Serve with rice or cabbage
Fried cashew nut with chicken
* 1 cup oil
* 1 tablespoon chopped garlic
* Half cup fried cashew nut
* Half pound boneless chicken breast
* Half cup sliced onion
* Half cup green onion
* 5 red dry chili peppers (fried in a pan until somewhat blackened with no oil, low heat)
* 2 tablespoons soy mushroom sauce/if “Full Thai” replace with fish sauce
* Pinch of sugar
Cut chicken into thin strips and put into frying pan with oil on low heat. Fry chicken until golden brown and use a new pan on low heat with a little oil and fry garlic until golden brown. Add cashew nuts, chicken, onion, dry chili, soy mushroom sauce/fish sauce, sugar to taste. Add green onions last.
Pork salad
* 1/2 pound pork, minced (can substitute chicken or beef)
* 2 tablespoons sliced shallot
* 2 tablespoons sliced onion
* 3 tablespoons chopped green onion
* 3 tablespoons chopped chinese parsley
* 1 tablespoon fresh lime juice
* 2 teaspoons chili flakes
* 1 tablespoon sticky rice (cook with no oil until brown, grind in a mortar until very fine, like salt or sugar)
* 1 tablespoon chopped mint leaves
* 2 tablespoons chopped eryngium
* 1 tablespoon soy mushroom sauce/if “Full Thai” replace with fish sauce
Heat a small skillet and cook pork in a little water (no oil), stirring constantly for 3 minutes. Wait until pork cools. In a bowl combine pork, shallots, onions, fresh lime juice, chili flakes, soy mushroom sauce/fish sauce, ground roasted rice. Add mint, green onions, chinese parsley at the end.
Serve with cabbage, cucumber, long bean
Red curry paste
* 3 cloves of garlic
* 2 teaspoons of salt
* 3 thinly sliced Thai ginger roots
* 4-5 thin slices of kaffir lime skin
* 1 bunch of lemongrass, thinly sliced
* 5-10 red Thai chilis
* 1/2 tablespoon of shrimp paste
Grind all ingredients using a mortar and pestle until a fine consistency.
Green curry paste
* 3 cloves of garlic
* 2 teaspoons of salt
* 3 thinly sliced Thai ginger roots
* 4-5 kaffir lime skin peels
* 1 bunch of lemongrass, thinly sliced
* 5-10 green Thai chilis
* 1/2 tablespoon of shrimp paste
Grind all ingredients using a mortar and pestle until a fine consistency.
Eggplant with tofu
* 1 Japanese eggplant
* 1/4 pound of tofu
* 3 tablespoons of vegetable oil
* 3 cloves garlic, crushed
* 4 red chilis, sliced
* 20 fresh sweet basil leaves
* 2 tablespoons soy mushroom sauce
Cut unpeeled eggplant into 1/8 inch thick slices. Cut tofu into1/2 inch cubes. Heat oil in skillet, add garlic and stir fry until light brown. Add eggplant and tofu, cook for 5 minutes. Add remaining ingredients except basil. Mix gently, adding the basil at the end. Serve immediately.
Yellow curry with potatoes and chicken
* 1 tablespoon of red curry paste
* 2 teaspoons of yellow powdered curry
* 2-3 tablespoons of fish sauce
* 2 potatoes, cubed
* 2 tablespoons of vegetable oil
* 1/2 pound of chicken
* 1/2 cup of coconut milk
* 1/2 cup of water
* 20 sweet basil leaves
* Carrots, onions or other vegetables to preference
Boil the potatoes (and carrots and/or other vegetables you might include for a boil time appropriate to the consistency you prefer), then strain. In a big pan, heat vegetable oil at low heat. Add red curry paste to pan, fry for a few seconds before adding a little water. Add the chicken and cook through. Add coconut milk and remaining water. Add yellow powdered curry. Add fish sauce. Add potatoes (and other vegetables), wait until liquid boils. Add basil leaves last. Garnish with long slices of red chili.
Fried rice with chicken
* 1/2 pound boneless chicken breast
* 2 tablespoons oil
* 2 cloves garlic, finely chopped
* 1/2 onion, thinly sliced
* 1 egg
* 1 cup of rice
* 1 tomato, cut into quarters
* 1 tablespoon fish sauce
* 1 cucumber, thinly sliced
* 1 green onion, chopped
Thinly slice chicken into 2-inch strips. Heat oil in the pan on medium heat.
Cook garlic until light brown. Stir in chicken, onion, egg. Increase heat to high and stir fry for 5 minutes. Add some rice, fish sauce and green onion.
Stir fry for 2 minutes. Serve with sliced cucumber. Garnish with green onion, chinese parsley
Note: Pork, shrimp, beef, chicken or crab can be added to the fried rice if desired.
Fish cakes
* 1 cup of vegetable oil
* 1/2 pound of boneless fish
* 1/2 pound of longbeans cut into 1-inch segments
* 1/2 cup of holy basil
* 1 egg
* 2 tablespoons of fish sauce
* 1- 2 tablespoons of red curry
Grind the fish and longbeans using a mortar and pestle, then add the rest of the ingredients and grind together less vigorously. Take about a tablespoon full of fish cake mixture and place in hot oil until its golden brown. Remove and place on plate with paper towel to remove excess oil.
Green curry with beef and eggplant or mixed green vegetables
* 2 tablespoons green curry paste
* 1/2 pound of beef
* 1/2 cup of coconut milk
* 20 sweet basil leaves
* 1/2 cup of water
* 2-3 tablespoons of fish sauce
* 2 tablespoons of vegetable oil
* 1 Japanese eggplant, sliced or mixed green vegetables
Add vegetable oil to a pan on low heat. When the oil is hot, add green curry paste and fry for a few seconds. Add a little bit of the water, then the beef. Fry the beef until it’s cooked through. Add the coconut milk and the remaining water. Stir. When the liquid is boiling, add the fish sauce and then the eggplant or mixed green vegetables. Add the basil last. Garnish with long red chili slices.
sticky rice with mango
* 2-3 ripe mango
* 3 cups cook sticky rice
* 1 cup coconut milk
* 4 tablespoons sugar
*1/4 salt
Rine mangoes and chill them whole. Peel and slice mangoes just before serving to keep the fresh sweet taste. In a sauce pan combine sticky rice
and coconut milk cook on medium heat for 5 minutes or until thick.
Stir in sugar and salt. The amount of sugar depends on the sweetness of the mangoes.Reduce heat to low and simmer, covered, for 5 minutes.
Serve warm on a platter with chilled mango slices arranged around the
edge.
Chinese glass noodle w/ shirmp salad
* 1 small roll of chiness glass noodle,soak in worm water 5 minutes
* 5-6 fresh shirmps
* 2 groves shallot thinly sliced
*1/2 onion thinly sliced
* 3 fresh chillis pound in a mortar until fine
* 1 Tablespoon of fish sauce
* 1 Tablespoon of lime juice
* 1/2 salantro choped
* 1/2 green onion sliced
* 4-5 leaves of mint
Boiled half cup of water and cook glass noodle for 2 seconds then drain
of the water. Boiled half cup of water and cook some shirmp until tern red
then drain of water. Add glass noodle, shirmp, shallot, onion, chillis, fish sauce, lime juice, salantro, green onion, mint, mixed every thing in a lage bowl ( you can add some more lime or fish sauce just how you like the taste ) serve with cabbage / long bean / cucumber.
Jungle Curry Long Bean w/ Chicken
Half cup of long bean cut into 1 inch
Half pound of chicken slice into 1 inch long
1 Tablespoon ot bell peper
1 Tablespoon of fish sauce
Half Tablespoon of red curry paste
4-5 Tablespoon of sugar
5-6 leaves of holy basil or sweet basil
2 Tablespoons of vegetable oil
Add oil into the hot pan and tern down the heat, Add red curry paste and fry for 2 second then add water untill boil, Put the chicken in and fry untill cook. Add bell peper ,fish sauce ,sugar.and long bean, basil,fry for 3 second.
Fry spicy holy basil w/ pork
* 2 groves of garlic
* 3 fresh chilis
* 3 tablespoons oil
* Half pound of ground pork
* Half cup of holy basil
* 1& half table spoons of fish sauce
* 1-2 teaspoon of sugar
Pound garlic and fresh chillis in a mortar and pestle. Add oil into the hot frying pan, Tern down the heat, Then put garlic and chili into the hot oil and fry untill the garlic tern yellow. Add ground pork into the garlic and chili.
Then add fish sauce, sugar,fry until porks cook. At last add holy basil.
Fry noodle w/ shirmp ( Pud Thai )
For noodle
* 1/2 pound of rice noodle
* 1 teaspoon of black sweet soy sauce
* 2 tablespoons of sugar
* 3 tablespoons of fish sauce
* 1 cup water
* 2 tablespoons vegetable oil
For vegetable
* 1/2 pound of shirmp
* 1/3 cup of green chives ( cut into 1 inch long )
* 1/3 cup of bean sprouts
* 1/3 cup of tofu cube
* 2 groves garlic choped
* 2 tablespoons vegetable oil
* 2 tablespoons fish sauce
* 2 tablespoons sugar
*(1) Boil water in the medium pot, Add the rice noodle into boiled water for 3 minutes or until noodle tern solf ( cook ) then drain of all the water.
*( 2) In the medium pot with cooked noodle, add black sweet soy sauce
mix until the noodle tern litter black.
The best way to make this noodle mix the black sweet soy sauce with noodle right after drain of water,1-2 tablespoons oil, 2 tablespoons fish sauce, 2 tablespoons sugar, ( no heat )
*( 3 ) In the frying pan, tern on hight heat until the pan get hot, then add 2 tablespoons oil and choped garlic , fry the garlic until tern yellow.
Then add the green chives, bean sprouts, tofu , 2 tablespoons of fish sauce , 2 tablespoons of sugar, and shirmp, fry until the shirmp cook.
: To serve with : green onion sliced , salantro leaves, lime juice, red chili
flake , red dry shirmp ,nuts choped , fish sauce , sugar , the bottom of green chives cut in to 3 inch,
