Tom Kha Gai.

>>>>>>>>>>>> Later for recipe <<<<<<<<<<<<<<<<<<

Clear soup with seaweed and minced porkต้มจืดเต้าหู้หมูสับสาหร่ายทะเล

Ingredients:

1. Minced pork
2. Soft Egg Tofu (soya bean curd)
3. Seaweed
4. Soy sauce
5. green onions
6. sprigs cilantro
7. pepper powder


Directions:

1. Season ground pork with thin soy sauce (or fish sauce), oyster sauce, and ground pepper. Mix thoroughly and set aside.
2.Cut green onion and cilantro roots, wash dirt, pat dry, and cut into 1" lenght. Then, cut egg tofu crosswise about 1 cm. thick.
3.Pour water in a pot, bring to boil on medium-high heat, add chicken broth cube and cut egg tofu. When the soup is boiling, spoon ground pork about 1 tsp, and add into the pot.
4. Season with thin soy sauce (or fish sauce) and seaweed, add cut green onion and cilantro, allow boiling again, then remove from heat.
5.Put the soup in a serving bowl, sprinkle with ground pepper, and serve immediately.

Green curry chicken in coconut milk

Ingredients:
1. 1 small chicken, OR 1/2 large chicken, chopped into pieces
2. 1 red + 1 green bell pepper, de-seeded and chopped into bite-size pieces
3. 2-3 whole kaffir lime leaves (available in the freezer section of most Asian/Chinese stores)
4. 2 stalks lemongrass, cut into 3-4 inch lengths (remove dry outer leaves and cut off bulb)
5. 1 loose cup fresh basil
optional: handful of fresh coriander plus a little dry shredded coconut for serving
GREEN CURRY SAUCE:
6. 1 can coconut milk
7. 1-3 green chillies, minced (depending on desired spiciness - For Mild Curry: omit or add just 1 chili)
8. 1 small cooking onion, chopped
9. 3 cloves garlic
10. 1 thumb-size piece galangal OR ginger, sliced
11. 1/2 Tbsp. ground coriander
12. 3 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
13. 1 tsp. dark soy sauce (or substitute 1 Tbsp. regular soy sauce)
14. 1 loose cup fresh coriander, chopped (including stems)
15. 1 tsp. sugar (or more to taste)
16. 4 lime leaves, cut into strips (discard stems)
17. squeeze of fresh lime juice (about 1 Tbsp.)

Directions:
1.Place chicken pieces in a large, covered casserole dish.
2.Place curry sauce ingredients in a food processor or blender and blitz to make a smooth sauce. To make the sauce by hand, mince and stir all the green curry sauce ingredients together in a bowl.
3.Pour the sauce over the chicken. Add the lemongrass lengths plus the whole lime leaves. Stir well.
4.Cover and place in the oven. Bake for 45 minutes at 375 degrees.
5.After 45 minutes, remove from the oven. Add the bell peppers. Stir well and return to the oven for another 15 minutes.
6.Remove from oven. Stir the curry, then taste-test the sauce. Note that curries require seasoning to reach their optimal taste. If the sauce isn't salty enough (this is usually the case), add more fish sauce (1/2 Tbsp. at a time until desired taste is reached). If your curry happens to turn out too salty, add another few squeezes of fresh lime juice. If too spicy, add more coconut milk. If not spicy enough, add more fresh chilies or chili sauce. If too sour, add a bit more sugar.
7.Serve directly out of the casserole dish, or place on a serving platter or in a serving bowl. Sprinkle generous amounts of fresh basil over the curry (you can gently fold them in at the last minute). Also add a fresh sprinkling of coriander plus a little dry shredded coconut, if desired.

Green papaya salad (Somtam ส้มตำ)

Ok, time for somtam...It was nice to have company one for awhile with somtam. ;)
After a long day at Uni. I came back home for a big dinner with Aey. We had a lot of food from the market as we both were hungry.

Somtam poo for me


Somtam pra rha for Aey. Her dish look nicer than mine. :D


Ingredients
8-12 Thai chillies (bird peppers), each cut into 3-4 segments
8 cloves garlic, peeled and cut each into 2-3 pieces
2 Tbs. small dried shrimp
4 cups julienned peeled unripe papaya - in strips 2-3 inches long and 1/8 inch thick
1 cup cut long beans - 1 1/2-inch-long segments
1 julienned carrot
1/4 cup tamarind juice the thickness of fruit concentrate
Juice of 2-3 limes, to taste
2-3 Tbs. fish sauce, to taste
2-3 Tbs. palm sugar, melted with 1 Tbs. water into a thick syrup - use as needed
2 small tomatoes, cut into bite-size wedges; or 12 cherry tomatoes, halved

Directions
1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.

Fried mushrooms and omelette ผัดเห็ดรวมมิตร และ ไข่เจียวชะอม

Ingredients

1. Jew's ear mushroom
2. Paddy mushroom
3. Sajor Caju mushroom
4. Black mushrooms
5. Soy sauce
6. oyster sauce
7. White pepper
8. Chopped garlic
9. vegetable oil
10.Cut scallions 1 inch long


Directions
1. Chop all the mushrooms, not too small pieces and get ready.
2. Prepare the pan with the medium heat. Pour in a little oil in order to fry chopped garlic.
3. Then put all mushrooms and stir all together.
4. Add soy sauce, oyster sauce, you can put a little bit of water this step.
5. Stir fry all of them together again before putting the scallion in the last step. 6. Serve with jasmine rice. ;)

Kaang Lieng แกงเลียง

Ingredients
1. pumpking cut into small pieces
2. baby corn
3. ground cut into small pieces
4. luffa cut into triangles
5. Hoary basil
6. Paddy mushroom, Sajor Caju mushroom


Directions
1. Boil 3 cups water together with Kaang Lieng paste.
2. Add pumpking, rourd and babycorn altogether that already cut into small pieces.Cook until soft.
3. Add luffa, cut into triangles and paddy mushroom, Sajor Caju mushroom.
4. Add hoary basil then ready to serve. ;)

Spicy minced mushrooms salad, Laab/Namtok mushrooms ลาบเห็ดรวมมิตร

This meal is vegetarian. I applied Laab pork to Laab mushrooms. I used 3 different kind of mushroom together.

Ingredients

1. Jew's ear mushroom
2. Paddy mushroom
3. Sajor Caju mushroom ( I'm not sure if it's the right word to calls it)
4. Mint leaves and spring onion
5. Fish source

Directions
1. Prepare all the mushrooms and boil them together in the hot water for 3 minutes.
2. Chop all mushrooms together
3. Add 1/4 cup water and stir mince mushrooms then add Laap paste and mix well.
4. Add fish source to taste.Gamish with shallot, mint leaves and spring onion and erve with fresh vegetables. ;)

Sunday Lunch During The River Tour

I can't remember the name.


Fried fish (Pla todd)


Sauted mixed vegetables in oyster sauce



Chili sauce (Nam prik phara)

Red curry with bamboo

I made red curry today. :) I have only pictures but too lazy to write ingredients and how to cook. It's simply cooking. But you could always ask me for ingredients ;)

Spicy minced pork salad, Laap moo (pork salad)

It was dinner with my friend Kate and Adam. So, I cooked green curry, pork salad, fried morning glory and omelet. It was nice and quiet dinner. We were watching 2 of movies after...;)

Green curry...



Omelet... The beaver's dish...He loves it. :P


Pork salad....Laap moo... :)


Ingredients:

1 tablespoon toasted rice smashed
1/4 shallot, thinly sliced
1-2 limes
1/2 lbs ground pork
2 chilli sliced
3 tablespoons fish sauce
5 sprigs cilantro, sliced
3 sprigs spearmint
1 green onion, sliced

Directions :
1. Warm your wok or frying pan over a medium heat then mist it lightly with Canola spray. Toss in the minced pork and over a medium high heat let it brown evenly, stirring all the time for about 8 to 10 minutes. Make sure that there are no pink juices and the pork is well cooked. Remove from the heat. Tilt the pan slightly, so that any fat released during cooking, can drain downwards. Scrape the pork upwards at the same time, to separate it from the fat. Use kitchen paper to mop up any drained fat and discard.

2.In a large bowl mix the lemon grass, Kaffir lime leaves, red chillies, lime juice, fish sauce, ground rice, spring onions and coriander. Add in the cooked pork and stir until very well combined. It can be eaten straight away or stored until later in the refrigerator.

3. Serve each portion onto a nest of salad greens and decorate with your choice of fresh herb leaves, tomatoes, cucumber or any other salad veggies that you enjoy!




Fried morning glory...

Spicy noodle salad หรือ Spicy vermicelli salad

Ok, another glass noodle salad. After went to Aey's blog that day and told her that I gonna make it tomorrow. Yeah! I did it. hehe. I can't remember if it look different from what she did. She has to tell me if it's look good. :)

Well, the look doesn't matter as long as the taste is good. ;) It seems I cook it often. Is it my favorite menu? Hmm...Yes, maybe. First, you can eat it as much as you want with low calories. Two, it's for the one who like to do easy and fast cook and last one, it's yummy. lol






Mayo

Sandwich Mayo ;)

Ahh... Finally I have time to update my cooking blog. It has been so long since I have posted the last one. It doesn't mean I didn't cook at all. I have been cooking some times but it wasn't very special cook. So, I didn't take any picture of them.

Well, although I didn't have a big and special cook, I still have a few times cooking that I have pictures of them. I will try to post it more later ;)

Ok. First one was sandwich for brunch. It was my first time I did it and special Thanks to my friend who taught me. So, that could help me not to be starving in the future. :P















Mayo

Chicken cashew nut

Ingredients:
2 pieces sliced chicken breasts
1/3 cup fried cashew nuts
3 cloves garlic, minced
1/4 cup Spring onion (cut into 1.5 inch pieces)
1 onion, cut 1/4
2 tbsp. vegetable oil.
1 tbsp roasted chillie paste
2 tbsp. oyster sauce
1 tbsp. soy sauce
1 tbsp sugar
1 Green sweet chili
1 Red sweet chili

Directions:
1. Heat the vegetable oil and put the garlic. Stir-fry over medium-high heat until fragrant (about 1/2 minute).
5. Put the chicken, onion, red and green sweet chili then add caschew nuts. Stir fry for a minute.
6. Add remaining ingredients except the spring onion in the wok and season with roasted chillie paste, soy sauce, oyster sauce, sesame oil, sugar.
7. Continue stir fry around 2 - 3 minutes. Use the low heat and cook for a while. Taste it.
8. Place into a dish and garnish with spring onion.
9. It is now ready to serve.

Hor Mok Seafood, Steamed curried seafood

Aey, I'm so sorry. I forgot to take picture after I took it out of strem pot for you. :(


เครื่องปรุง

เนื้อปลากะพง 300 กรัม
น้ำพริกแกงเผ็ด 2 ช้อนโต๊ะ
กะทิกระป๋อง 1 กระป๋อง
ไข่ไก่ 1 ฟอง
ซีอิ้วขาว (หรือน้ำปลา) 1 ช้อนชา
น้ำตาลทราย 2 ช้อนชา
ผักกาดขาว 5 ใบ
แป้งข้าวเจ้า 1 ช้อนโต๊ะ
ผักชี 1 ต้น
พริกสด 2 เม็ด
ใบมะกรูด 3-4 ใบ

วิธีทำ
1. นำเนื้อปลามาแล่เป็นชิ้นบางๆ ซับน้ำให้แห้ง พักไว้
2. นำกะทิประมาณ 1 ถ้วยมาใส่ในชามผสม (แบ่งหัวกะทิไว้ในถ้วยเล็ก ¼ ถ้วย) ใส่น้ำพริกแกงเผ็ดลงไป คนจนน้ำพริกละลายเข้ากันดี
3. ใส่ปลาลงไป คนทางเดียวไปเรื่อยๆ ให้ส่วนผสมเข้ากัน คนไปเรื่อยๆ จนส่วนผสมข้น ค่อยๆ เติมกะทิที่เหลือลงไปจนหมด
4. ตอกไข่ใส่ลงไป ปรุงรสด้วยซีอิ้วขาว (หรือน้ำปลา) และน้ำตาลทราย แล้วคนให้เข้ากัน
5. เปิดเตาที่ไฟปานกลางค่อนข้างแรง ใส่น้ำเปล่าลงไปในหม้อ ระหว่างนั้น นำผักกาดขาวมาซอยหยาบๆ พอนำเดือดก็ใส่ลงไปในหม้อ รอจนน้ำเดือดอีกครั้งก็เทน้ำออก
6. บีบน้ำผักกาดขาวออกให้หมดแล้วนำไปรองก้นถ้วย ตักส่วนผสมใส่ลงไปจนเกือบเติมถ้วย จัดเรียงลงในที่นึ่งแล้วนึ่งไปประมาณ 30 นาที
7. นำหัวกะทิที่แบ่งไว้มาใส่แป้งข้าวเจ้าลงไป คนให้เข้ากันแล้วนำไปเข้าไมโครเวฟประมาณ 1 นาทีกะทิจะข้นขึ้นแล้วนำมาคนอีกครั้งหนึ่ง
8. นำผักชี พริกสด และใบมะกรูดมาล้างน้ำให้สะอาด สะเด็ดน้ำแล้วเด็ดผักชีเป็นใบๆ ซอยพริกเป็นเส้นๆ ส่วนใบมะกรูดฉีกก้านกลางใบออกแล้วหั่นเป็นฝอยๆ
9. เมื่อนึ่งครบ 30 นาที ราดหน้าแต่ละถ้วยด้วยหัวกะทิที่เตรียมไว้ โรยด้วยผักชี ใบมะกรูดหั่นฝอย และพริกซอย นึ่งต่อไปอีกประมาณ 2 นาที ก็ปิดเตาและยกลงได้
10. จัดห่อหมกใส่จาน จากนั้นก็ยกเสริฟได้เลยค่ะ

Mango and sticky rice

ผัดวุ้นเส้น STIR FRIED GLASS NOODLE

My dinner... Empty fridge is the shopping sign. I'm too lazy to go out to get food. I've been printing paper for my final examination and starting to read all those papers. So. It's another easy dinner for me again.