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Steamed Shrimp Loaf ( Gung Gur Kaopoad Nung ) 2007-04-04 03:14:00 The sweetcorn in this recipe gives the shrimp loaf some structural stability! Without it, the steamed shrimp loaf has a tendancy to flatten while cooking. This dish is ideal as a table filler at a banquet, if you have some star dishes that are made from shrimp, it's a useful way to use up shrimp trimmings. Ingredients100 gms Shrimp3 Tablespoons Cassava Starch1 Teaspoon Salt1/2 Teaspoon White Pepper2 Garlic Cloves1 Teaspoon Light Soy SauceBaby CornWater20 gms Corn20 gms Chopped Carrots20 gms Peas Preparation1. Clean the shrimps, cut down the back and remove the black line, remove and discard all the shell.2. Into a blender, place the shrimp, peeled garlic, white pepper, salt, cassava starch and light soy sauce.3. Blend to a medium smooth mixture.4. Take lumps of this mixture and squeeze it around the baby corn. Place in a plate small enough to go in your steamer.5. Dice the carrots, and sprinkle some corn, carrots and peas over the top.6. Steam for 10 minutes.7. Pour a little more so ...

Raw Prawns with Thai Chillies ( Gung Che Num Pa ) 2007-04-04 03:11:00 This dish is intense Thai food! We eat raw shelled shrimp by spooning on a mixture of chillies, garlic, mint and spring onions, a little fish sauce and lemon juice is sprinkled on, and the shrimp is eaten in one go (minus the tail which you bite off). Fish sauce has a strong taste, so does chilli, so does lemon juice, so does garlic, so does mint, and so does celery. Imagine all these strong tastes in one mouthful of fish, you can see why I call it intense food. It's like a Thai version of Sushimi, but we eat it with chillies instead of wasabi. Ingredients for 2 People ( Meduim Hot )8 Medium Sized Raw Prawns / Langostines6 Bird Chillies4 Garlic Cloves2 Tablespoons Fish Sauce2 Tablespoons Lemon Juice Garnishes1 Tablespoon Sliced CeleryA Few Mint Leaves2 Slices of Lemon2 Garlic Cloves Sliced Thinly. Preparation1. Clean and shell the prawns, cut them down the middle and flatten them.2. Drizzle fish sauce over the prawns and keep in the fridge for 5 minutes to chill them.3. Chop the c ...

Shrimp Soy Noodles ( Gung Op Woon Sen ) 2007-04-04 03:05:00 This is a very simple noodle dish of pork and shrimp, 'Woon Sen' is glass noodle, 'gung' means shrimp, but the important word here is 'op'. We call it 'op', because you layer the ingredients in the frying pan, add a little water and cover the noodles with a lid, the water sort of part-steams, part-fries the noodles. 'Op' refers to this cooking method and there isn't a simple word in English that corresponds to it. A couple of things to note: 1. Use pork with some fat in it for this dish, it will give the dish a lot of extra flavour. 2. Maggi sauce is a savory flavouring sauce that is available worldwide, you should be able to find it easily. Ingredients for 2 People100 gms Shrimp or Crab50 gms Glass Noodles50 gms Fatty Pork30 gms Celery1 Teaspoon Black Pepper Corns1 Tablespoon Dark Soy Sauce1 Tablespoon Light Soy Sauce1 Teaspoon Maggi Sauce1 Tablespoon Water10 gms Sliced Ginger Root Preparation1. Clean the pork and shrimp. Cut the shrimp down the back and remove the black ...

Pork & Crunchy Basil ( Yum Mu Sam Chun Garpow Grob ) 2007-04-04 02:58:00 A typical gop-gam dish to eat as a snack or with alcoholic drinks. This one is fatty pork garnished with crunchy (fried) kaprow basil leaves. We love our snack food in Thailand! Ingredients20 gms Large Kaprow Leaves300 gms Pork with Rind and Fat (3 layer pork)1 Teaspoon Flaked Chillies1 Teaspoon Dark Soy Sauce1 Teaspoon Lime Juice1 Teaspoon Fish SauceSliced Kaffir Lime LeavesSliced Red OnionSliced Garlic GarnishSliced Coriander LeavesSliced Mint Preparation1. Clean the kaprow leaves, dry them and drop them into hot oil to just crisp up, this only takes around a minute. Set aside on kitchen paper to drain.2. Boil the three layer pork in water for 10 minutes to cook it, chop it into tiny strips.3. Mix the pork with the other ingredients, and shallow fry for 2-3 minutes.4. Garnish with the fried kaprow leaves, coriander and mint. ... Amp

Stir-Fried Thai Noodles Recipe (Pad Thai) 2007-04-04 02:41:00 Ingredients: 8 oz (250 g) rice noodles (sen lek) 3 tablespoons oil 3 garlic cloves (kratiem), minced 1/4 cup dried shrimp/prawns 1/4 cup (2 fl oz/60 ml) fish sauce (nam pla) 1/4 cup (2 oz/60 g) sugar 2 tablespoons tamarind juice (ma-kaam piag) 1 tablespoon paprika 1/2 cup fried tofu 2 tablespoons dried unsalted turnip, cut into small pieces 1 egg, beaten 1/4 cup 1-in (2.5-cm) lengths chopped chives 1/4 cup (2 oz/60 g) ground roasted peanuts 1 cup bean sprouts Garnish: 1/2 cup bean sprouts 1/2 cup chopped chives 1/4 small banana blossom, cut into strips 1/2 lime, cut into wedges How to cook: 1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.2. Heat ...

Breaded Chicken Satay 2007-04-04 01:33:00 After the satay burger recipe, comes the satay in breaded chicken. If you can wait until they are cold, they slice very nicely with the sauce nearly solid - perfect picnic food! Ingredient 200 gms Unsalted Peanuts2 Tablespoons Sugar1 Teaspoon Salt1 Tablespoon Chilli Paste1 Tablespoon Soy Sauce150 ml Water2 Skinless Chicken Breasts1 Egg, BeatenFlourBreadcrumbs Preparation 1. Blend the peanuts with salt, sugar, soy sauce, and chilli paste in a food processor until the peanuts form a smooth sauce.2. Add the water into the peanut mix and blend again.3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.4. Lay out some cling film or plastic.5. Bash the chicken flat and thin with a rolling pin or Thai pestle.6. Spoon some of the sauce in from one edge and roll up the chicken breast, folding in the edges. The chicken should overlap itself to seal properly. Use the plastic to help you roll it.7. Heat oil for deep frying to 180 degr ...

Quail Tower ( Kai Hur Carrot Tod ) 2007-04-04 01:20:00 Cakes drizzled in chocolate? No! Scotch eggs? No. These are eggs, wrapped in a coating made largely from carrots and breadcrumbs, drizzled in a savoury sauce. Ingredients Quail Eggs150 gms Chopped Carrot100 gms Wheat Flour1 Egg1 Teaspoon SaltBread CrumbsOil for Deep FryingPreparation1. Mix the flour, eggs and carrot together, place in blender and blend until smooth.2. Cover each egg with the mixture using two teaspoons to spread the mixture over the eggs.3. Cover with breadcrumbs. Then deep fry in 180 degree oil until brown. Ingredients for Dark Sauce 2 Tablespoons Dark Soy Sauce1 Tablespoon Light Soy Sauce2 Tablespoons Sugar1 Tablespoon Corn Starch4-5 Tablespoons Water Preparation1. Mix everything together.2. Warm over a low heat to cook through the starch and thicken the sauce. ...

Top 10 list of Thai Food 2007-04-04 00:40:00 Top 10 list of Thai Food 1. Hot and sour soup with shrimp (Tom Yam Kung) 2. Green curry with chicken 3. Fried Noodles 4. Pork fried in basil 5. Red curry with roast duck6. Coconut soup with chicken7. Thai style salad with beef8. Satay pork9. Fried chicken with cashew10. Panang curry ...

How To Make: Tom Yam Kung - The most famous of Thai Food. 2007-04-04 00:23:00 Thai food generally not only provides a wonderful taste but also includes medicinal properties in its herbal ingredients as well. Tom yam kung is one of the best examples. To make you acquainted with this special Thai dish, this article will introduce you to the recipe for the soup and its herbal properties.Ingredients : 1 pint of water 10 large shrimps 1 cup of mushrooms 1 stalk of lemon grass chopped 2 kaffir-lime ...

My Recipes Blog ! 2007-04-04 00:20:00 I love cooking. I'd like to list all of My Recipes here!Enjoy!108recipes ...