Thai Food Cooking Tutorial : Yum Ta Krai (Spicy Lemongrass Salad with Cashew nuts)

http://www.youtube.com/v/w_T_SEn22z4?version=3&f=videos&app=youtube_gdata

A healthy Thai Food, Yum Ta Krai is one of my favorite. As same as many Yum recipe, the taste are sour and spicy. There are 2 recipes for this food, this one is with meat and the other is without meat but dry shrimps

Link:
Thai Food Cooking Tutorial : Yum Ta Krai (Spicy Lemongrass Salad with Cashew nuts)

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Thai tea

Ingredients

8 cup water
6 tbsp thai tea (cha thai)
sugar
ice cubes
sweetened condensed milk

How to prepare

Bring water to boil. Add tea and steep 5 minutes. Strain and season to taste with sugar. Cool, then chill in refrigerator. When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving room to add half and half to taste. Yield: 6 servings

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Spicy thai vinaigrette

Ingredients

1 garlic clove, finely chopped
1/4 tsp ginger, finely chopped
3 tbsp vinegar, rice
1 tsp brown sugar
1 tsp soy sauce
1/4 cup oil
1/2 tsp oil, sesame
1/4 tsp pepper, red, crushed
Onions, red (optional), chopped
Orange, mandarin (optional)
Jicama, raw, sliced (optional)

How to prepare

Combine all ingredients and mix well pour over mixed lettuces, toss and serve.

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Pickled garlic

Ingredients

1 cup white vinegar
4 cups water
1/4 cup granulated sugar
1 tbsp salt
6 garlic heads

How to prepare

The emphasis here is on the sour rather than the sweet. In a medium saucepan, bring the vinegar, water, sugar and salt to a boil. Reduce heat and simmer for 5 minutes. Drop in the garlic. Return to boil for 1 minute, then remove from heat. Cool, and fill sterilized, screw-top jars. Store in the refrigerator for at least 1 week before eating. Continue to refrigerate, tightly covered, between serving.

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Nuoc cham ( vietnamese hot sauce )

Ingredients

1 garlic clove minced
1/4 tsp pepper flakes red, crushed
2 tbsp fish sauce
2 tsp sugar
1 tsp lime peel minced
2 tsp lime juice
3 tbsp water

How to prepare

Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. Yield: 12 servings.

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Asian cold pasta salad

Ingredients

1 lb whole pasta, cooked and drained

dressing:
4 tbsp oil
2 tbsp sesame oil
2 cloves garlic, minced
1 tbsp ginger root, minced
3 tbsp tahini or creamy peanut butter
4 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp lemon juice
1/2 tsp hot pepper sauce
1 whole dried chile pepper, minced

Veggies:
5 scallions, diced
1 cup snow peas, steamed
1 cup sliced radishes
1 cucumber, sliced

How to prepare

Mix dressing mix together with fork until smooth. Toss with pasta and veggies. Chill for several hours in a covered container. Serve cold. Serves 6

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Thai Food Cooking Tutorial: Khanom Jeen (Fish Curry with Rice Vermicelli)

http://www.youtube.com/v/GC83Tw7g89U?version=3&f=videos&app=youtube_gdata

Cook to your request! 🙂 Khun Thida, thank you for your suggest to make this Khanom Jeen recipe. This one is quite different from what I have in the south of Thailand but you will usually see it in central Thailand and the north east. The color I have for this curry is not as red as I thought it would be, because I skip the regular size of chilies and use just the big one instead.

Read the original here:
Thai Food Cooking Tutorial: Khanom Jeen (Fish Curry with Rice Vermicelli)

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Indonesian grilled chicken

Ingredients

3-lb roasting chicken
1 lg onion chopped
3 cloves garlic
3 fresh red chilies
2 tsp chopped fresh ginger
2 strips lemon rind or 1 stalk lemon grass
1/2 tsp turmeric

1 tsp ground black pepper
2 tsp ground coriander
1-1/2 tsp salt
4 curry leaves
2 lime or lemon leaves (optional)
3 cup coconut milk

How to prepare

Split the chicken down the breast and flatten to spread out. Put onion, garlic, chilies, ginger and lemon rind in blender with 2-3 tbsp coconut milk and make paste. Add turmeric, pepper, coriander and salt and a spoonful more milk and blend again. Spread some of the paste inside and outside chicken and marinate at least a half hour. Put remaining mix in large pan with lemon leaves and coconut milk and bring slowly to simmer, stirring. Place chicken in sauce and simmer for 10 minutes. Turn chicken for 10 more minutes. Grill chicken until brown. Serve with sauce.

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Thai citrus vinaigrette

Ingredients

1/2 tbsp chopped garlic
1 sm thai chili finely sliced
1/3 cup fresh lime juice
2 tbsp chopped cilantro stems -stems only, not the leaves
2 tsp thai soy sauce with mushroom or a Chinese brand (pearl river bridge)
2 tsp coconut palm sugar or golden brown sugar

How to prepare

Put all of the ingredients in a blender and liquefy, making sure the sugar
Is completely dissolved and blended into the dressing. From “true thai” by victor sodsook

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