Posts Tagged ‘food recipe’
Ingredients
- sweet potato 1/2 piece
- pumpkin 1/8 piece
- lotus root 1.5 inch
- eggplant 1 piece
- perilla 4 pieces
- pickled plum 4 pieces
- flour 2-3 tbs
- frying oil reasonable quantity
Thai Food Recipe – Gaeng Phed Ped Yang(Thai Red Curry Paste With Roasted Duck)
Posted on: 15/09/2011
Gaeng Phed Ped Yang
Thai Food Recipe – A curry that is cooked by using pounded dried chilli and roasted duck eat with steamed rice or Thai rice noodle (Kha nom Jeen)
Ingredients
- 1tbsp lemongrass, sliced thinly
- 10 pea eggplant
- 8-10 cloves garlic, chopped
- 1-2 tsp salts
- 2tsp galangals
- 1-2 stems lemongrass
- 1 tsp sugar
- 1 tbsp fish sauce
- 2-3 tbsp cooking oil
- 1 kaffir lime leave
- 5-6 dried chillies
- 1 tsp kaffir lime rind, sliced well
- 1 tsp cumin
- 1 tbsp coriander root
- 3-4 shallots
- 5-6 sweet basil leaves
- 2 cup coconut milks
- 100 tsp shrimp paste
- 100g roasted ducks
- ½ – 1 tsp nutmegs
- ½ coriander seed
- 2 tomato (cut cherry tomato or small-sized tomato into a bite-size pieces)
Ingredients
- 200g chicken, cut into pieces
- 100g coconut cream
- 300g coconut milk
- 1-2 potatoes (diced potatoes)
- 30g yellow curry paste
- 15g palm sugar
- 1 tbsp fish sauce
Ingredients
- 100 grams – Squid
- 100 grams – prawns
- 15 grams – jelly mushroom, sliced and blanched
- 30 grams – sliced cucumber
- 40 grams – sliced white cabbage
- 10 grams – sliced spring onion
- 8 grams – chopped coriander leaf
- 8 grams – celery stalks
- 8 grams – minced red spur chilli
- 10 grams garlic
- 3 tablespoons lime juice
Thai Food Recipe – Fried curried pumpkins with pork is the last dish we’ll make from pumpkin for a while, now that all our halloween pumpkin has been used up! When I was young my sister and I would fight over who got to eat this pumpkin dish, but after a week of pumpkin dishes, I won’t be fighting over it now!
How To Cook Gai Phad Met Mamuang Himmaphan(Stir-Fired Chicken With Cashew Nuts)
Posted on: 08/09/2011
Stir-Fired Chicken With Cashew Nuts Thai style stir-fried dishes with chicken, cashew nuts and dried chilli.
Ingredients
- 2 tablespoon fish sauces
- 1 table chopped garlic
- 1 table spoon salt
- 1 tablespoon sweet soy sauce
- 5 scallions
- 2 tablespoon vegetable oil
- 300-400 g. of chicken breasts /trick ( stir-frying chicken briefly before fry can make chicken fragrant).
- 1 bunch coriander
- 3-4 big chillies / trick ( to fry chillies, enter into the hot oil and when chillies inflate, remove from the oil immediately)
- 2 dried chillies / trick ( if it is too big, you should cut it into 1/2 inch long)
- 100 g. cashew nuts / trick ( roasting or frying cashew nuts before bringing to cook make it still crisp because roasting or frying causes the water seep into the cashew nuts difficult)
- 1 bulb onion
Directions
- Wash chicken, cut into bite-sized pieces, mix with the wheat flour and shake off any extra wheat flour. Then fry until it is golden brown, remove and set aside.
- Fry dried chillies until golden brown and crisp, cut in halves. Cut the black part out of the straw mushroom. Cut in half and scale until cooked. Cut scallions in halves. Fry cashew nuts until they are golden brown and crisp.
- Put the oil in the wok over medium to high heat. Stir-fry chopped garlic until golden brown. Respectively add fried chicken, oyster sauce and a little water in the wok to stir-fry together. Season with thin soy sauce, fish sauce, sugar and then add straw mushroom and stir-fry to mix all ingredients together. Add scallions, roasted cashew nuts and dried chillies. Then take off the heat and stir-fry until all ingredients mixed well and Gai Phad Met Mamuang Himmaphan is ready to serve!!!
- 50 gms Fish Balls
- 1 Tablespoon Red Curry Paste
- 1 Teaspoon Sour Curry Paste
- 100 ml Coconut Milk
- 100 ml Water
- 1 Teaspoon Salt
- 2 Tablespoons Sugar
- 1 Teaspoon Fish Sauce
- 40 gms Pud Bung (or other Green Leaf Vegetables)
1. Boil the coconut milk until it begins to steam.
2. Add the red curry paste and the sour curry paste, and stir until it is dissolved.
3. Add the fish balls, and bring back to the boil, add the water and again bring back to the boil. Simmer for 5 minutes.
4. Remove from the heat, add the fish sauce, salt and sugar and adjust the seasoning to taste.
5. Clean and chop the green leaves and mix into the curry.
Thai food recipe : Shrimp Sour Curry is a traditional food of Central & Southern Thailand. Think of it as curried soup. Although the ingredients are the same for the two refions, the south of Thailand variation tastes more spicy because they add more dry chilli during cooking. The Central Thailand version is closer to sweet and sour soup and is the one given here. This is medium hot.
Ingredient For 2 People
- 50 gsm Sour Curry Paste.
- 800 ml. Water.
- 50 gms. Tamarind
- 8 Shrimp
- 50 gms. Pak Kra Chate (Or Green Vegetable)
- 50 Long Beans (Or green beans)
- 4 Oyster Mushroons
- 4 Tablespoons Fish Sauce.
- 2 Tablespoons Sugar.
Preparation
1. Clean the shrimp, ensure you cut the shell and remove the entrails which can spoil the appearance of the dish.
2. Clean the oyster mushrooms, pak kra chate, and long beans and chop into 3 cm pieces, set aside.
3. Mix the tamarind with water, squeeze until the water goes brown and taste sour. For this curry we need the sour tamarind water but not the tamarind, seive the mixture to remove the tamarind and place the sour water into a pan.
4. Add the sour curry paste to the pan and stir over the heat until the water boils.
5. When water start boiling, add the fish sauce and sugar in and taste it. You are aiming for sweet, sour, salty, spicy taste, you can adjust the sugar, salt and curry paste to achieve this.
6. Add the vegetables and shrimp and cook over the heat for 2 minutes.
Source : http://www.khiewchanta.com/archives/curries/shrimp-sour-curry-kang-som-gun.html
Thai food recipe today is goong tod kratiam (Fried prawn with garlic and pepper)with freshwater prawns fried with garlic and pepper another thai food you must try!
Ingredient
250 grams freshwater prawns
1 tablespoon light soy sauce
3 grams garlic
4 grams coriander root
1/2 teaspoon sugar
1/4 teaspoon ground pepper
16 grams garlic, sliced
1 cup vegetable oil, for frying sliced garlic
1 tablespoon oyster sauce
Escape2paradises 