by Bank Takaeng

Another Thai Noodles Recipe. it’s easy to make and it’s a good appetizer. I have tried this kind of dish so many times and one of the good restaurants that make this dish so delicious (I think) is in Amphawa Floating Market (see more on Smiling Albino Bangkok 1910)

Ingredients:

• Rice Noodles – 150g
• Shrimp 100g.
• Yellow Bean Curd – 2tbsp./30ml.
• Chopped Garlic – 2tbsp./30ml.
• Chopped Shallot – 1tbsp./15ml.
• Fermented Soybean – 1tbsp./15ml.
• Tamarind paste – 1tbsp./15ml.
• Fish sauce – 1tbsp./15ml.
• Palm sugar – 1tbsp/15ml.
• Ground dried chili (option) – 1tsp./5ml.
• Red chili, finely sliced – 1
• Pickle Garlic bulb, finely sliced – 2
• Tomato sauce – 1tbsp.//15ml.
• Bean sprout – 50g.
• Chinese leek – 3
• Cooking oil – 2tbsp./30ml.
• Egg – 1

Preparations:

• Fried the noodle in oil until crisp and golden, then drain.
• Heat cooking oil, fried garlic and shallot until brown. Add shrimps, bean curd, fermented soybeans, tamarind paste, palm sugar, tomato sauce and fish sauce, then balance your own flavor
• Add powder chili for your spicy, reduce the heat, thicken the sauce.
• Add noodles and continue turning them until they are stick together, serve with sprinkle with pickled garlic, and sliced chili.

This serves for 2 people.

by Bank Takaeng

There will be a confusion of the name of this hot sauce, Is it originated from Thailand or Vietnam? My guess is they just accidentally using the similar name. Sriracha sauce from Vietnam is quite an international brand rather than Sri Racha from Thailand which is famous among Thai people. I never tried the Sri Racha sauce from Vietnam but I assume that they taste will be similar.

Ingredients:

• Thai Red Chili Peppers – 100g
• Crushed and minced cloves of garlic – 4-5
• Minced Shallots – 2
• Vegetable Oil – 1 tbsp / 15ml
• Tomato Sauce – 16 oz. / 480g
• Fish Sauce – 1 tbsp / 15ml
• Rice Vinegar – 3 tbsp / 45ml
• Sugar – 3 tbsp / 45ml

Preparations:

• Remove stems of chili peppers, rinse clean. Blot dry with paper towel (Wearing rubber gloves while you mince the chili peppers.) The smaller the cut, the smoother your final sauce will be.
• In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat saute for a about 1 minute or until light brown and fragrant. (don’t burn your garlic!)
• Add tomato sauce and minced chili peppers. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar then mix well.
• Continue simmering sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
• Remove from heat and allow to cool completely.
• Transfer sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.
• Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week.

Source: http://www.whiteonricecouple.com/recipes/sriracha-chili-garlic-hot-sauce-recipe/

by Bank Takaeng

Chili Paste can be cook in various means. Thai will mostly make hot soup, or fry it. This dish is the good example. You can alternatively replace pork with fish, prawn or chicken.

Ingredients:

• Pork, sliced or minced Pork – 250g
• Thai chili paste – 3tbsp / 15ml.
• Soy sauce – 1 1/2tbsp 23ml.
• Fish sauce (optional) or A pinch of salt
• Sugar – 2 tsp / 5ml.
• Garlic, chopped – 3 cloves
• Onion, sliced – 1/2
• Chili, chopped – 3
• Spring onion with leaves, chopped – 3
• Fresh basil (optional)
• Water – 1 tbsp / 15ml.
• Oil – 1tbsp / 15ml.
• Cowpeas

Preparation

• Put oil in the sauce pan, turn on high heat. When it heat, add chopped garlic and sliced onion, stir until they are slightly golden brown
• Add chili paste and mix.
• Add pork, fry until they are almost cooked
• Add soy sauce, fish sauce (or salt), and sugar; keep stirring. The secret is you have to taste it while you add flavor to make your own flavor.
• Add chopped spring onion, chili (or chili pepper), (and fresh basil),and cowpeas. Stir fry for another 2 minutes or until spring onion lightly cooked. Serve with rice.

This is for 2

It is Thai-style fish cakes, packed with aromatic ingredients and hot chilli, make a great snack or main course.

Ingredients:

• Cooking oil (for deep fry) – 2 cup / 480ml.
• Fish Fillet-minced – 250g.
• Red curry paste – 1tbsp. / 15ml.
• Fish sauce – 1/2 tsp. / 2ml.
• Egg-beaten – 1tbsp. / 15ml.
• Tapioca flour – 1 tbsp. / 15ml.
• Kaffir lime leaf thinly sliced – 1/4 cup / 60ml.
• Sugar – 1/2 tsp. / 2ml.

Ingredients (for red curry paste):

• Dried red chili – 7
• Galangal – 1tsp. / 5ml.
• Garlic – 1tbsp. / 15ml.
• Lemon grass – 1tbsp. / 15ml.
• Kaffir lime out side skin – 1tsp. / 5ml.
• Shrimp paste – 1tsp. / 5ml.
• Black pepper  - 5
• Salt  - 1/2

Ingredients (for dipping suce):

• Sweet plum sauce – 2tbsp. / 30ml.
• Vinegar, diluted – 1tbsp. / 15ml.
• Water – 1/2 cup / 120ml.
• Salt – 1/2 tsp / 2ml.
• Red spur chili, finely chopped – 1/2tbsp. / 8ml.

Preparations:

• Red curry paste: pounded all the ingredients together until ground.
• Dipping sauce: combine ingredients in an pot and boil over medium heat. Simmer for 5-10min, stir and remove from heat when it is done.
• Mix all the ingredients for the dish cakes together in a bowl until they are thoroughly combined.
• To make the sauce, pit the water, sugar, and vinegar into a pan and dissolved bring the water to boil and boil for 2 min. Turn off the heat and add chilies, peanuts, cucumber and shallot, leave to cool and serve garnished wit the coriander leaves.
• Make the fish cake mixture into small, flat cakes about 5cm. in diameter. Put the oil into a wok and when it is hot, add the fish cakes, fry them until they are golden brown (about 3-4 min). When they are cooked take them out and then on the kitchen paper to drain. Serve the fish cakes while they are still hot with the dipping sauce.

This is server for 2.

Some may say this is slightly Vietnam food, but I rather say that is Thais because the ingredients are typically thai. It may a bit difficult to cook, it make take loads of time but  you won’t feel wasting your time making this after your first taste it.

Ingredients:

• Glass noodle – 50g.
• Lean pork, minced – 5og.
• Cooked shrimp, peeled and chopped (option) – 50g.
• Cabbage sliced – 50g.
• Bean sprout – 50g.
• Garlic, finely chopped – 1 clove.
• Shallot, finely chopped – 2 tbsp. / 30ml.
• Egg – 1
• Vegetable oil – 1tbsp. / 15ml.
• Pepper – 1tsp. / 5ml.
• Carrot, grated – 1
• Spring roll wrapper – 10
• Cooking oil (for deep-fried) – 2 cup. / 480ml.
• Oyster sauce – 1tbsp. / 15ml.
• Soy sauce – 1tbsp. / 15ml.

Preparation:

• To prepare filling, in a wok, stir-fried minced pork, prawn(shrimp) and garlic in oil, until cooked.
• Season with pep, salt, sugar, oyster sauce, soy sauce. Add bean sprouts, cabbage, glass noodles and carrot, stir briefly, and remove from heat. Place in a bowl.
• Now for the packaging, use a clean damp cloth or towel to keep the spring roll wrapper on the cutting board with a corner towards you. Wet all the edges with egg. Place 1tbsp of filling in the nearest corner to smoothly rolled. Seal the edges with more egg. Repeat with remaining with wrappers and filling.
• Deep-fry spring rolls in hot cooking oil, several at a time, turning then over to brown evenly. Do not over cook, as they become soggy inside. Drain on absorbent kitchen paper.

This is served for 2 and Enjoy your Songkran Festival!

by Bank Takaeng

It’s easy to cook. You can make either shrimp or pork.

Ingredients:

• Cooking oil – 1 1/2 tbsp. / 22ml.
• Garlic, crushed – 3tbsp. / 45ml.
• White pepper – 1/2 tsp.  / 3ml.
• Shrimp – 200g.
• Salt – 1/4 tsp. / 1ml.
• Sugar – 1/2tsp / 2.5ml.
• Soy sauce – 1tbsp. / 15ml.

Preparation:

• Marinate shrimps, crushed garlic, salt, sugar and soy sauce for 20 min. Separate garlic from shrimps, just before frying.
• In the hot oil, stir fry (low heat) garlic, when it turns brown, add shrimps and don’t let it over cook.
• Garnished with cucumber and tomato slices and sprinkle coriander leaves on the top.

This is for 2

by Bank Takaeng

With this soup, you can either eat with rice or make a noodle.
Ingredients:

• Chicken carcass, bone – 1kg.
• Water – 10 cup / 2,400ml
• Chinese radish, medium size, peeled and cut – 1
• Celery, chopped 3 inches long – 1 stalk
• Bay leaf – 3 leaf
• Salt – 1tsp / 5ml.

Preparation:

• Chopped chicken bone into pieces and place in a pot
• Put in the Chinese radish, celery, salt, and bay leaves, and boil over heat for 1 hour.
• Filter though a clean thin cloth.

This is for 2

by Bank Takaeng

It’s good for breakfast, lunch, dinner or even snacks. You may have to do a load of work but is such a hit with guests that the effort is very well spent.

Ingredients:

• Rice flour – 1 cup / 120g
• Cornflour – 1/2 cup / 60g
• Wheat flour -1/4 cup / 30g
• Water – 2 1/2 cup / 560ml
• Spring onion, green and white part sliced separately – 3
• Minced pork – 250g
• nuoc mam – 2tbls (http://www.smilingalbino.com/blog/2010/02/thit-kho-to-clay-pot-pork/)
• Minced clove garlic – 2
• Prawn, shelled, cleaned and spilt – 250g
• Bean sprouts – 250g
• White mushrooms, sliced – 10
• Eggs, beaten vegetable oil

Preparations:

• Combine all the flours and spring onion greens to make a batter.
• Combine pork with half the nuoc mamma, garlic, spring onion whites and pepper.
• Combine the shrimp with the remaining nuoc mam, garlic, spring onion white and pepper. Arrange the above, and all the other  ingredients, handily near the stove.
• Heat a small skillet or an omelette pan to high. Add 1 tbsp of oil, then 1 1/2 tsp of pork and 2-3 pieces of prawn and cook for 2 minutes.
• Reduce the heat to medium and add 3 tbsp of batter, 1 tbsp of bean sprouts and a few slices of onion and mushroom. Cover and cook for 2 minutes, uncover and pour 3 tbsp of egg cover the crepe then cover again for 2 minutes.
• Uncover and fold in half, add more oil of needed. Continue cooking  with the lid on, turning the crepe from time to time, until it is very crisp. and server with nuoc cham.

This is serve for 6.

by Bank Takaeng

It’s a stir-fried noodle dish and similar to Pad See Ew but more flavor. The distinctiveness of this dish come from chili and basil.

Ingredients:

• Vegetable – 2tbsp. / 30ml.
• Fresh yellow spur chili pepper – 2tbsp / 30ml.
• Chopped garlic – 2tbsp / 30ml.
• Sliced onion -1/4 cup / 60ml.
• Ground beef, pork or chicken – 150g.
• Rice noodles, soaked and drained – 1 cup
• Fish sauce – 1tbsp / 15ml.
• Granulated sugar – 1/2tsp / 3ml.
• Oyster sauce – 1tbsp / 15ml.
• Sweet basil or hot basil leaf – 1/2 cup / 120ml.

Preparations:

• Pound chili peppers and garlic into paste and fry at high in large frying pan. Add onion before paste brown.
• Add ground meat and the rest of ingredients stirring constantly.
• Add noodles when cooked, add bail leaves and toss.
• Serve immediately.

This is for 2 people.