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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Vietnamese spring rolls

Ingredients

Rolls:
2 oz rice vermicelli noodles
4 (8″ square) rice papers
8 medium cooked shrimp, peeled and split in half lengthwise
4 leaves red leaf lettuce
1/2 cup bean sprouts
1/4 cup julienned cucumber
1/4 cup julienned carrot
1/4 cup julienned sweet onion
8 fresh chives
2 tbsp fresh mint, minced
2 tbsp fresh cilantro

Sauce:
1/4 cup hoisin sauce
1/4 cup chicken broth
1 tbsp fish sauce
1 jalapeno pepper, cut into thin rings
2 tbsp dry roasted peanuts, chopped fine

How to prepare

For the rolls: put the noodles in a small bowl and cover with hot tap water. Let stand 15 minutes to soften. Drain well. Arrange 2 sheets of rice paper in a jelly roll pan. Cover with hot tap water and let stand 5 minutes to soften. Drain and repeat with remaining paper. Lay rice paper on a flat surface and arrange 4 shrimp halves across the center of each, cut side facing up. Cover with a lettuce leaf. Divide sprouts, herbs and vegetables among them. Careful roll up and arrange on a plate so that the cut side of the shrimp is facing up. For the sauce: combine hoisin sauce, chicken broth and fish sauce. Add slice jalapenos to taste and the peanuts. Serve with the spring rolls.

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Cooking Thai at Home 5 (Phad Prik King Gai)

http://www.youtube.com/v/FuW4rdV9Ihs?version=3&f=videos&app=youtube_gdata

Cooking Thai@Home was initiated by Department of Export Promotion (DEP), Ministry of Commerce, to help everyone to easily cook Thai dishes by themselves.

See the original post here:
Cooking Thai at Home 5 (Phad Prik King Gai)

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THAI ISAAN FOOD: JAEW BONG (PLA RAH PASTE)

http://www.youtube.com/v/cRHKpP5PgiI?f=videos&app=youtube_gdata

This one is a kind of food that we, some of Thai Isaan people, have it with all meals! I mean breakfast, lunch and dinner. One thing that we can’t miss is various kind of veggies we can find in our own garden. Dip soft boiled veggies and sticky rice in this paste…hmmm…

Original post:
THAI ISAAN FOOD: JAEW BONG (PLA RAH PASTE)

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How to Cook Thai Spicy Minced Pork (Laab Moo) by Chef Dette (Odette Henriette Jacqmin)

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

How to Cook Thai Spicy Minced Pork (Laab Moo) by Chef Dette (Odette Henriette Jacqmin). I came up with this idea of cooking this dish coz a good friend of mine “Elaine” asked about it the other day.hope u guys enjoy it 🙂 My camera man and I almost choked ourselves to death because the smell was so strong, but worth it!

Follow this link:
How to Cook Thai Spicy Minced Pork (Laab Moo) by Chef Dette (Odette Henriette Jacqmin)

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Thai fried noodles – pad thai

Ingredients

1/2 cup vegetable oil
6 cloves garlic, finely chopped
1 cup small cooked shrimp
1 tbsp granulated sugar
3 tbsp fish sauce (nam pla)
1-1/2 tbsp tomato ketchup
2 eggs, beaten

3/4 lb (about 3 hanks) rice vermicelli (sen mee), soaked in hot water 15 minutes and drained
1 cup bean sprouts

garnish:
1 tbsp dried shrimp powder

2 tbsp peanuts, coarsely ground
1/2 tsp dried red chili flakes
2 green onions, finely chopped
2 tbsp coriander (cilantro) leaves, chopped
2 limes, sliced into 1/8″ circles

How to prepare

Heat oil in a wok and fry garlic until golden. Quickly add shrimp, stir-fry until heated through. Add sugar, fish sauce and ketchup, stir until sugar dissolves. Add beaten eggs, letting them set slightly, then stir to scramble. Add noodles and toss and stir about 2 minutes. Reserving about 4 tbsp of bean sprouts, add remainder to the wok. Stir over heat until bean sprouts are barely cooked. Turn pad thai onto a platter, placing reserved, raw bean sprouts on one side. Sprinkle noodles with garnish ingredients in following order: shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring platter with the lime slices and serve. 4 servings.

The fish sauce, rice noodles and shrimp powder should be available at southeast asian markets (in vietnamese markets fish sauce goes by the name nuoc nam, avoid the kind from the philippines).

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