Panaeng Moo



Thai Red Curry with Pork

      Ingredients
400 grams pork, sliced into well pieces
2 tablespoons panaeng curry paste
2 tablespoons vegetable cooking oil
150 gms coconut milk
2 tablespoons palm sugar
2 tablespoons fish sauce
10 basil leaves
1 red chilli, sliced
3 kaffir lime leaves

     Preparations
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add pork and season with palm sugar and fish sauce.
3. Wait until cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with hot steamed rice.

Tom Kha Gai

Coconut Milk Soup with Chicken

     Ingredients
2 cups coconut milk
1 cup chicken stock
2-3 medium pieces fresh galangal, peeled and sliced
3 chicken breast fillets (cut into well pieces)
2 teaspoons chilies, finely chopped
1 tablespoon fish sauce
1 teaspoon sugar
1/2 cup fresh coriander leaves
5 coriander leaves for garnish

     Preparations
1. Add coconut milk, chicken stock and galangal in a pan.
2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.
3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well.
4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.

Khao Neaw Mamuang

 

Sticky Rice with Mango

        This is a popular dessert in Thailand which is something that you can prepare at home. Canned coconut milk can be substituted for fresh. Glutinous rice is not hard to find although they may be called by other names depending on your location. And mangoes are popular the world over.
       While there’s nothing like fresh coconut cream, the canned version is not an altogether bad substitute. If using canned, get coconut cream instead of coconut milk, reserve what you need for the sauce and just dilute the remainder with water for cooking the rice.
       This is for four servings.


     INGREDIENTS:
1 c. of glutinous rice
1-1/2 c. of coconut milk
a pinch of salt
1 tbsp. of sugar
4 ripe mangoes

     For the sauce:
1/2 c. of coconut cream
4 tsps. of sugar
a pinch of salt

     To garnish:
1 tsp. each of white and black sesame seeds, dry toasted

     PREPARATION:

     Sticky rice:

1. Soak glutinous rice in water for at least six hours.

2. In a pot bring half of the coconut milk and the water to boil. Reduce heat and add sticky rice, sugar and salt.

3. Cover the rice and let simmer for 20 minutes.

4. Pour in rest of the coconut milk and stir.

     Mango:
1. Slice the mangoes to remove the stones at the center.
2. Using a sharp knife, score the mangoes (don’t cut through the skins!) to make slices about a quarter of an inch thick. Do this diagonally so that you’ll have closely uniform slices.
3. Using a spoon, scoop out the mango flesh.
4. Do the same with all the mangoes.
5. Place about 1/4 cup of rice at the center of a plate. An ice cream scoop is useful but not essential.
6. Arrange the mango slices around the rice, dividing them equally among the four plates.
7. Pour the coconut cream around the mango slices.

       Tips:
     1) Don’t overdo the coconut cream. Because
  - It is very rich and too much may give you stomach trouble.
  - Too much and you’ll overpower the natural sweetness of the mangoes.
You just want enough to dip the rice in.
     2) You might sprinkle the toasted sesame seeds over the rice and mangoes and serve.
     3) For maximum enjoyment, dip each spoonful of rice in the coconut cream and make sure that you add a slice or two of mangoes to the spoon before lifting it to your lips.

Kang Som Goong Pak Roum

 

Hot and Sour Curry with Shrimps

       This beautiful soup is similar to hot & sour soup, but better! In Thai, it's known as "Kang Som Goong" - which actually means Orange Shrimps Curry" - an ancient recipe from the Central Plains region of Thailand. It is a fiery-hot soup with both sour and sweet overtones that make for a lively combination, especially when paired with fish and/or seafood. For this recipe, I've used both shrimp and fish fillets. Plenty of fresh local vegetables are another characteristic of this wonderfully healthy Thai soup recipe.

INGREDIENTS:

• 8-10 medium sized shrimps, cleaned, peeled and deveined
• 200 grams fish fillet (any meaty white fish)
• 4 tbsp hot and sour curry paste
• 5 tbsp of tamarind juice
• 3 tbsp of fish sauce
• 1 tsp of palm sugar
• Lemon juice
• Fresh vegetable such as Chinese Radish, Yard long beans, Chinese Cabbages etc. or any as you like.

PREPARATIONS:

• Cleaned, peeled and deveined Shrimps.
• Cleaned fresh vegetable and cut into 1-inch pieces.
• Put the fish fillet in a boiling water and wait until it cooked.
• Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well.
• Remove and set aside.
• Heat water in a pot, wait until boiling.
• Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.
• Add fresh vegetable.
• When the soup boiling, add Shrimps and remove from heat.
• Add lemon juice as desired taste.
• Transfer to a serving bowl, and serve with hot steamed rice.

Pad Kraprao Nuer

Stir-fried beef with fresh chillies and sweet Thai basil

This is my favourite dish and also the most favorite quick dish for Thais. A classic dish known as extremely spicy stir-fried fillet or ground beef with long yard beans (you can use fine beans), fresh chillies, garlic and fresh Thai sweet basil.


Ingredients:

12 ounce	tenderloin , sliced
6 cloves	Garlic, peeled
6-8 each	Thai red and green chili peppers
½ teaspoon	Salt
4 tablespoon	Vegetable oil
½ cup	Onion, diced small
1 tablespoon	Fish sauce
1 tablespoon	Oyster sauce
½ teaspoon	Sugar
1 cup	Thai holy basil, picked

Preparation:
1.  Pound the garlic, Thai chili peppers and salt together.
2.  Heat vegetable oil in the wok until very hot.
        - Add the pounded garlic and Thai chili peppers and stir-fry until fragrant (around 15-20 seconds).
        - Add the chopped onion and stir.
3. Add sliced beef, quickly stir-fry for about 1 minute until it is half cooked.
        - Seasoned with fish sauce, oyster sauce and a bit of sugar stir to mix and cook.
        - Turn off heat, seafood should not be over cooked or it would become too rubbery.
4.  Before plating the dish toss in the basil leaves until it wilt (10 seconds).

Transfer to a serving dish, serve with Thai fragrant rice, normally together with Thai fried egg.