Category Archives: Thai Food
Today I made the classic dish “Pla Tod Nam Pla”, ปลาทอดนํ้าปลา – it’s a fried fish with fish sauce. It’s very simple to make and tastes delicious. I’m so satisfied.
How easy is this recipe?
1. Heat the pan and add 2 cups of vegetable oil.
2. Put flour in the bag and season the flour with white pepper.
3. Lightly coat the fish with flour and shake off the excess flour.
4. Pan fry until golden brown, then remove to the plate.
5. Mix 1 tablespoon of fish sauce with a pinch of sugar and 1 tablespoon of leftover oil from frying the fish. Then pour it over the fried fish and serve with rice!
During the recent holidays we visited relatives, like so many people do. While there we decided to make a big Thai feast to celebrate Dad’s birthday! So we gathered piles of fresh and frozen ingredients, and planned a buffet supper supreme!
I started out with that staple that pleases everyone, Pad Thai noodles. I made a batch with gorgeous large tiger shrimps, and it came out wonderful. I also put some sliced chicken in it, for anyone who didn’t want to eat shrimp.
Green Curry was the next dish. Actually I cooked this dish first, since I only need to let it sit over low heat until everything else is ready to go. I cooked a mild batch with chicken and made rice to eat with it. I used a different brand of green curry sauce than my usual Maesri brand, and I was not as happy with the resulting color and thickness.
Also shown is mapo tofu, which I love to make for parties because it’s just so easy to make, and seems to be a great hit every time.
Yum Woonsen was next, one of my favorites for any occasion. I used more of those tiger shrimps, since they looked so nice and we had plenty. This was probably the least popular with the guests, who were not real Thai culinary veterans.
And then there was the crowd pleaser, gyoza – homemade pork dumplings. It’s so fun to learn how to make dumplings with family members sitting around a table pinching, stuffing and pleating these little treats. Our gyoza (dumplings) came out wonderfully!
Everyone had plenty of food, loads of compliments for the chef (yours truly) and to top it all off, we had leftovers to enjoy the next day! Who could ask for more?
Easy lunch with stir fried pumpkin and egg. It is very easy to make it.
Ingredients (4 servings)
1/2 of pumpkin, cut into bite size
1. Just put pumpkin in the pan
2. add a half cup of water
3. blanch it by covering for 5 minutes.
4. Season with soy sauce, mirin, and sugar to taste
I have so many eggs in the fridge so I come up with this easy quick menu “Steamed egg custard” or Kai Tun ไข่ตุ๋น in Thai. I used only eggs whites with Better than egg product because I ate too many eggs this week.
1. I add 2 white eggs in the bowl and beat them, then add more 1cup of Better than egg product.
2. Season with 1 tsp of fish sauce and mushroom soy sauce. Add small pieces of leftover grilled chicken and chives.
3. Put the bowl in the steamer and cook for 20-25 mins.
4. Take the bowl of steamed egg custard out and garnish with fried garlic.
5. Served with steamed rice. Aroi Ka^^.
Prep time: 30 mins | 6 servings
Satay Peanut Sauce:
- 5 tbsp coconut cream
- 1 tbsp panang curry paste
- 2 tbsp palm sugar
- 1 tbsp tamarind juice
- 1 tbsp creamy peanut butter
- 2 tsp cooking oil
- 1 medium tomato, sliced
- 6 small eggs (optional)
- A few large pieces of lettuce
- 6 dinner rolls
- 1 tbsp butter spread / margarine
Satay Pork Burgers:
- 200 g ground pork
- 1/8 tsp ground cumin
- 1 tsp curry powder
- 1/8 tsp ground coriander seed
- 1 tsp fish sauce
- 1 tbsp palm sugar
- 2 tbsp coconut cream
- 1 tbsp cooking oil
1. Put all satay pork burger ingredients into a large bowl
2. Mix all burger ingredients well and marinade in the fridge for 10-15 minutes so the meat will get soft and juicy.
3. Add 1 tsp cooking oil to the frying pan then add Panang Curry paste. Fry over low-medium heat until fragrant.
4. Add coconut cream little by little, allowing it blend well with curry paste. Keep adding the paste and stirring.
5. Season the satay sauce with palm sugar and tamarind juice. Add peanut butter at the end to give it a super peanutty flavor.
6. Heat another frying pan, add 1/2 tbsp cooking oil and make sunny side up eggs.
Cut dinner rolls in half and spread butter on them, then brown them in the pan.
7. Take the burger meat out of the fridge, make six perfectly sized mini burgers. Roll into balls about 2″ diameter each, then press with your palms to flatten.
8. Add 1/2 tbsp cooking oil to the pan and grill all mini pork burgers until brown. When you turn them, brush with a little coconut cream to keep them juicy. You can cook them on the grill or broiler if you like.
9. Place cooked mini pork burgers on buns, add Satay Sauce.
10. Top with sunny side up egg, a slice of tomato and a bit of lettuce. Ready to serve! Perfect on a hot summer grilling day with some ice cold Singha beer!
So glad that there was no rain for the 4th of July celebrations today. This year we did Thai barbecue style. I marinated pork ribs, chicken wings and drumsticks with thai herbs & spices rubs.
Prep time: 2 hours | 4 servings
- 4 chicken wings
- 4 drumstick
- 2 pork ribs
- 15 peppercorn seed
- 8 garlic cloves
- 12 cilantro roots
- 4 lemongrass stalks
- 2 Thai seasoning sauce, Golden Mountain
- 1 tbsp tbsp fish sauce
- 1 tbsp mushroom soy sauce, Healthy Boy
- 2 tbsp thick sweet soy sauce, Healthy Boy
- 1 tbsp honey
1. Put all herbs & spices in the mortar and crush into paste.
2. Mix with seasoning sauce, fish sauce, mushroom soy sauce, thick sweet soy sauce, honey and chili flakes just for a kick.
3. Then marinate the meat for at least 2 hours until over night and grill over medium heat the next day.
Sometimes you will find these simple grilled foods are the most delicious. I found this vendor selling grilled eggs, cultivated banana (gluay nam wa), grilled potatoes (purple) and sticky rice wrapped in banana leaves in charcoal in the fresh morning market near my home.
It’s alway warm and ready to serve and perfect to find something to snack on during the day. Notice the brown color eggs?
Yum Pla Duk Foo (ยำปลาดุกฟู) is one of my sisters’ favorite salad dishes. They can snack on it all day long without eating rice.
During my Thailand visit, my mom and I used to buy crispy catfish salad with shredded green mango at the morning market after offering alms to monks.
You can cook it at home, but it’s labor intensive and costs more to buy all ingredients: fried catfish, shallot, garlic, green mango, chilies, lime, fish sauce, sugar and cooking oil.
So we just bought from the vendors and it’s easy to find on Bangkok street. We just mix all ingredients together and serve. It cost about $2.
Today I tried a Hor Mok (Steamed red curry cake with salmon in banana leaf) recipe from my mom. This is a family recipe, that we got from our relatives, that has been used for generations in Chon Buri province. Thai people like to use white fishes such as snapper, snakehead fish (ปลาช่อน), tilapia (ปลานิล), grouper, red snapper.
Since we live in South Florida, there are always plenty of good seafood choices. I like to get fresh seafood from a local seafood market, but today we got fresh salmon from Costco.
I tried to make this as close as I could to what they make in Thailand so I started by making bowls from banana leaves to serve the Hor Mok . If you don’t have banana leaf, you can use a ramekin also. Then put fresh Thai sweet basil and sliced cabbage on the bottom.
I think I will add this to my Thai cooking classes in the future. Aroi maak maak!
Sawasdee ka ^O^
This is one of my favorite noodle dishes, called “Lad Na”. It can be made with many different sizes of noodles ranging from wide to very skinny like vermicelli.
This is a Chinese fusion Thai noodle dish, with a gravy made from stock and starch. First stir-fry fresh noodles and seasoning with sweet soy sauce. If using dry noodles, the noodles need to be soaked for at least one hour.
Marinate your pork in thick sweet soy sauce, oyster sauce, white pepper and flour for 20 minutes. Then saute marinated pork in the frying pan or wok with Chinese broccoli and stock to make gravy sauce. Serve over noodles and season the noodles with sugar, fish sauce, chili flakes, and vinegar to taste.