Gai Pad Med Mamuang Himaphan (Thai Cashew Chicken)

                                      Gai Pad Med Mamuang Himaphan (Thai Cashew Chicken)

Ingredients

5-7 fried dried hot peppers
1/2 cup pan toasted cashews
2 cups small diced chicken
1 tsp minced garlic
1/2 cup small cut onion
1 tbs thin soy sauce
1 tsp black/sweet soy sauce
1/2 cup cut 1 inch long scallions
3 tbs oil

Directions

1. Heat a wok medium high heat and add oil until it's hot then put minced garlic stir until it's light brown.
2. Add the chicken in the pan and stir often until it is cooked.
3. Add soy sauce, black sauce, and onion then mix them together.
4. Turn off the heat then put the cashews, fried hot peppers, and scallions in the wok and mix only a couple of times and then move the food to a serving plate.

Tum Carrot (Thai Carrot Salad)

                                                                    Tum Carrot

Ingredients

1 hot pepper
1 garlic clove
3 tbs roasted peanuts
1 tbs lime juice
2 cups shredded carrots
5 cherry tomatoes cut into half
1 sliced apple
1 tbs fish sauce or 1 tsp salt
1 tbs sugar

Direction

1. Ground hot pepper and garlic together add half of the peanuts, lime juice, sugar and, fish sauce or salt
2. Add the tomatoes and carrots mix them well and taste it the way you like

You can eat with any vegetable that you like.

Pa Lo (Five Spice Stew)

                                                                Pa Lo (Five Spice Stew)

Ingredients

3 garlic cloves
1 tsp whole black pepper
3 tbs chop cilantro's stem
3 tbs vegetable oil
1 tbs Chinese five Spice
1/2 cup brown sugar
1/4 cup thin soy sauce
2 tbs sweet soy sauce
1 tbs salt
1 pound pork chop (cut into 1 inch cubes)
10 boiled eggs peeled
1 pound collard greens

Directions
1. Ground garlic, black pepper and, cilantro's stem together
2. Heat a deep pan medium high heat add the oil when it's hot put ground up ingredients in the pan and stir it up add the five spice.
3. Add brown sugar stir until melted and thick add thin soy sauce, sweet soy sauce and salt bring it to boil.
4. Put the pork, eggs and, collard greens in the soup, reduce the heat let it cook at least one or two hours.
5. Taste it the way you like.

Hot sauce
10 hot peppers
3 garlic cloves
1 tsp salt
1/4 apple cider vinegar

Directions
1. Ground hot peppers and garlic together.
2. Add salt and the vinegar and mix them well

Serve with white rice by pour the soup on top of rice (like in the picture) or you could put the soup in another bowl.

Lad Na Mee Krob

                                                                 Lad Na Mee Krob

This recipe is one of my favorite foods from Thailand. It reminds me of my childhood, me and my mom liked walking at a night market and ordering food from. Sat on a plastic chair but the food was always fresh and delicious.

Ingredients

1 pound egg noodles
3 cups vegetable oil
1/2 cup sliced pork
1 tbs mince garlic
1 tbs chopped onion
1 cup cut cauliflower
1 cup sliced carrots
1 cup cut collard green
3 tbs oyster sauce
3 tbs mushroom flavor soy sauce
3 tbs cornstarch
4 1/2 cup water

Directions

1.Toss the noodles try to spread them out on a flat surface. To fry the noodles use small amount at a time (about 1 cup) heat the oil in a large deep pan medium high heat. Fry the noodles on each side about one minute or until crispy. Set them a side.
2. Put a deep pan on high heat with 2 tablespoons of oil, mince garlic and chopped onion fry until they turn light brown.
3. Add pork and stir often until it is cooked. Add four cups of water, cauliflower, carrots bring it to a boil.
4. Mix the cornstarch with 1/2 cup of water pour in the boiling water stir it well.
5. Stir in collard greens, mushroom soy sauce, oyster sauce keep stirring.
6. Pour the soup on top of the crispy noodles. Don't eat too fast it will be very hot!

Khao Niao Mamuang (Sweet Sticky Rice With Mango)

                                                          Khao Niao Mamuang

This is one of our favorite dishes. Thai people call the rice Sticky Rice (Khao Niao) instead of Sweet Sticky Rice which is written on the bag it comes in. We are so happy that we can find all the ingredients in America. Let's see what we need.

Directions
Step 1
Sweet Rice 2 cups
Water 4 cups

1. Soak the rice with the water for at least 3 hours or overnight.
2. Steam the rice about 20 minutes or until it is cooked.

Step 2
Coconut milk 2 cups
Granulated sugar 1 1/2 cups

1. Use a saucepan turn on medium heat add coconut milk and sugar stir occasionally until the sugar melts.
2. Add the sweetened coconut milk (1/2 cup at a time) on the hot sticky rice. Mix them well until the rice is shiny. You don't have to use all of the coconut milk. You can save some to pour on the top of the rice before serving that will make the rice very moist before eating.

Step 3
3-5 Ripe mangoes

1. Peel the skin of and slice the mangoes put next to the rice and enjoy eating.

Pad Kana ( Chinese Kale Stir Fried)

                                                           
                                                                      Pad Kana

In Thailand people use Chinese Kale but in America I like to use collard green. If you don't like any meat then you don't need to put it in. Let's see what we need.

Ingredients
1 pound of collard green ( cut diagonally stems and leaves and separate them)
1/2 cup of slide pork
1 tablespoon of chopped garlic
1 tablespoon of chopped hot pepper ( If you don't want spicy then you won't need it)
1 tablespoons of thin soy-sauce
2 tablespoons of oyster-sauce
1 teaspoon of white sugar
3 tablespoons of vegetable oil

Directions
1. Put a wok on a stove. Turn on high heat. Add the oil and wait for the oil gets hot.
2. Add garlic and stir it up. When you smell the garlic or until it turns yellow then you can add the pork.
    Keep stirring and make sure it cooked.
3. Add hot pepper and the stems of collard green. If you like crispy vegetable then don't cook it too long maybe only ten second but if you like it's sofert then cook about one minute.
4. Add the leaves of collard green also mix all of the ingredients stir until the leaves covered with all the oil from the pan, and turn of the stove.
5. Serve with Jasmine rice.

Khao Mun Gai (Chicken Rice Soup)

                                 
                                                                   Khao Mun Gai

Chicken Stock

A whole chicken about five pounds

1 1/2 Gallons of water

5 Stems of Celery

2 big onions

3 cloves of garlic

1 tablespoon of salt

Directions

1. Put everything in a big pot and turn on the heat on high until it bubbles then reduce the heat to medium. Let it boil about an hour or until the chicken is cooked. 

Oily Rice

Jasmine Rice 2 cups

Sweet Rice (Sticky Rice) 1/4 cup

Chicken Broth 2 1/2 cups (from the soup above)

3-5 Tablespoons of vegetable oil

2 Tablespoons of chopped garlic

2-3 Pieces of ginger (50-70 grams)

Method

1. Put the Jasmine rice and Sweet rice together in a big bowl and rinse it with cold water then use a strainer to separate them. Set  aside the rice.

2. Use a big wok, turn the heat on, add the oil and wait until it's hot then put the garlic. Fry until it turns yellow then add the rice from earlier in the big pan. Stir it up constantly until it becomes a little sticky. That would take about one minute. 

3. Take all the rice out of the wok and put it in a rice cooker, add the soup, and the ginger. Turn on the switch of the rice cooker and wait until the rice done.

While we wait for rice to be done let's make the sauce.

Sauce
Ingredients 

5 Tablespoons of Soy bean paste (or you could use black soy sauce)

4 Tablespoons of Ginger

3 Tablespoons of garlic

1 Tablespoon of Thai hot pepper (Or any kind that you can find)

3 Tablespoons of vinegar

3 Tablespoons of Sugar

1 Tablespoon of thin soy sauce 

2 Tablespoons of water

Method 

Mix everything well in a blender or food processor and pour it in a bowl.

After finished everything then put the rice on a plate then the chicken (pull into small peaces)on the top. Put the soup in a small bowl. For the sauce some people just pour it on the top of the chicken and rice but if you not sure you will like it or not then put in a small bowl. Add some cucumbers or any kind of vegetable that you prefer.  

Pra Tod (Fried Fish)

                                                                  Fried Fish

Fish! They are good for you and delicious. To deep fry a whole fish that will keep all the moisture and taste better. Most Thai people eat fish with rice and sauce. For me I like hot sauce and hot sticky rice. Let's get started!

Ingredients

2 whole fish  (Tilapia that already clean inside)
1/2 cup of salt
3 cups/or more of vegetable oil or canola oil

Directions
-  Cut a couple of stripes on both sides of the fish then coat the whole fish with salt
- Put the oil in a deep pan and heat up the oil on medium high heat. When you see a lit bit of smoking that means it's time to put the fish in the oil. (Very carefully don't throw the fish in the pan)
- Cook each side about a couple minutes or until a little brown. Don't flip them too often because that might tear up the fish plus you want to them thoroughly cook.
- You can tell when they are done by looking for the brown color then set them aside on a rack about one minute. Then enjoy the fish with sticky rice and maybe a sauce that you prefer.

Yum Teen Kai (Chicken Feet Salad)

                                                               Chicken Feet Salad ( Yum Teen Kai )

This dish is one of my favorites. It may sound odd for you, but if you like spicy and bizarre cuisine then this might be your choice.

Ingredients

De-boned chicken feet 1 pound
Water 3 cups
Ground Thai hot pepper 1 tablespoon
Minced garlic 1 teaspoon
Fish sauce 2 Tablespoons
Granulated sugar 1 Teaspoon
Lime juice 1 Tablespoon
Sliced Broccoli Stems 1/2 cup
Sliced Onion 1/2 cup
Parsley 1/4 cup
Shredded carrots 1/2 cup

Directions
- Boil the water and then add the de-boned chicken feet for about 1 minute and then rinse them with cold water.
- Mix everything in a big bowl and taste test it. You can also add more ingredients to satisfy your cravings.

Thai Jerky

                                                               Thai Jerky

I have great memories of Thai jerky because this is one of the foods that sent me to college. My mom is a professional cook and my hero. Both of my parents made sure that their children finished college.

Let's talk about the the cuisine. Measuring is not something that I like to do but to make it easier for you to understand the approximate quantity of ingredients.


Ingredients

Pork or Beef  1 pound (thin strips)
Brown Sugar 2 ablespoons
Salt 1 teaspoon
Soy Sauce 2 tablespoons
Minced garlic 3 tablespoons
Smashed black peppercorns 1 teaspoon


Directions
- Marinate everything together for at least an hour but better overnight.
- To cook it you could cook it in an oven or deep fry. It's your option.

P.S Eat with Sticky Rice is the best choice.

Goi Teaw (Noodle Soup)

                                                                     Noodle Soup

Ingredients

neck bones 2 pounds

onions cut into half 2 

daikon radish cut into slices 2 cups

celery 2 cups

sugar 1/2 cup

salt 1 tablespoon

pepper 1 teaspoon

crushed garlic 5-7 cloves

cinnamon 2-3 sticks 

5-7 star anises  

bullion 3 cubes

lots of water (gallons)

Directions

To make the soup. Put everything in a big pot. The longer you allow it to cook the better. You could use a crock pot and cook it at least 3 hours. 

Cook the noodles right before serving. Any kind of noodles will do. In the picture I used thin rice noodles. This kind needs to soak in cold water for about five minutes or until soft. Then boil hot water and put the noodles in about 15 seconds or you could use your finger to feel it, just to make sure its done and not over cooked. Take only the noodles put in a bowl and add soup.  Don't leave noodles in the pot.

Topping: Chopped fried garlic, cilantro, scallion, lime juice, jalapenos, beef slices, chilli oil, etc. Chopsticks would make it more fun to eat.

Pad Kra Paow ( Basil stir fry)

                                                               Basil Stir Fry
Basil Stir Fry or Pad Kra Paw. If you love spicy food I would like to recommend this one. It does not mean that you have to make it very hot but in my opinion I think the heat makes it test good! In Thailand people will put the food on top of white rice and add a sunny side up egg.

Ingredients
Ground pork, beef, chicken or even shrimps ( you choose what you'd like) 1 pound
Chopped 5 cloves of garlic
Chopped 3-5 Thai hot peppers or you could use jalapeno if you don't want too spicy
Sweet basil 1/2 cup
Soy sauce 1 tablespoon
Sugar 1 tablespoon
Fish sauce 1 tablespoon ( optional)
Slide onion or scallion 1 cup
Vegetable oil 1-2 tablespoons

Directions
Heat up a wok and oil.
Add Garlic and hot pepper stir until its turn light brown then put the kind of meat that you prefer. Keep stirring make sure it won't burn, until it cooked then turn of the heat. Put all other ingredients in the wok and stir it up. Put it on the top of rice with a fried egg.

Khao Moo Dang ( Barbecue Pork on Rice)

                                                                 Khao Moo Dang

Moo Dang means red pork. This dish my husband always ask me to make it for him. My kids can eat it too, because the sauce is sweet and not spicy at all. I like to make a lot of barbecue pork and keep some in a freezer. When ever we want to eat Kaw Moo Dang then I just put the pork in a microwave. That will safe me a lot of time. Just make sure when you warm it up cover the pork with a wet towel so it won't dry.

Ingredients
Pork shoulder blade or pork tenderloin  3 pound ( Cut the pork 4x5 inches)
Garlic 7-8  cloves
Chinese Five Spice 1 Tablespoon
Soy sauce 1/2 cup
Grounded black pepper 1 Teaspoon
Food coloring - Red  optional

Directions

Mix all of the marinade ingredients together. Put the pork in a big bowl. Marinade the pork for at least two hours or over night.
Heat the oven to 400 F and bake for 30 minutes or until cooked. Or you can cook it on a grill. Thin slide the pork before you serve.

P.s. For left over sauce after you put the pork on a rack. Save it to make sweet sauce.

Sweet sauce
Left over sauce 1 cup
corn starch 2 tablespoons
water 1/2 cup

Mix corn starch with water. Put left over sauce in a sauce pan. Heat it up until it gets hot and slowly pour the corn starch mixed in the pan. Keep stirring until it thick. Set a side.


You also need

Jasmine rice cooked
Hard boil egg
Chinese sweet sausage (optional)
Slide cucumber and scallions

Put rice on a plate and top with thin slide pork, Chinese sweet sausage, hard boil egg, cucumber and scallions. Put the sweet sauce in a small bowl nest to the plate or some people just pure it on the top of the rice. Bon appe'tit!

Som Tum (Papaya Salad)

                                                               Papaya Salad

Papaya Salad is one of my favorite dishes. I used to eat very spicy but I now I don't know what is wrong with me. I still can eat spicy but not as much as I used to. In this dish, some people put dry shrimp. It's very hard to find here or if you can find the cost would be very expensive! Sometimes I use fresh shrimps instead and that test much better in my opinion. In Thailand people mix it by mortar and pestle but I found out that the papaya here much softer than in my country so I just used a zip-lock bag to mix it, that's all.

Ingredients

Shredded green papaya 2 cups
Jalapeno 1-2 items
Peanuts 3 tablespoons
Tomatoes 1-2 items
Fish sauce 1 tablespoon ( You can use salt if you'd like 1 teaspoon)
Palm sugar or brown sugar 1 tablespoons
Fresh lime juice 1-2 tablespoons
Garlic 1 clove ( Optional)


Directions

Put everything in a big bowl and mix them together by using a zip lock bag or glove to cover your hand. Put on a plate and eat by itself or with sticky rice. Yum!