Hua Hin, Thailand  Hawaii USA

THAI FOOD

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There's been so many of you coming to this recipe page that we have decided to shoot a DV video here in Hua Hin of a couple of the top local Thai chefs in action - so you can see 'how to' do it yourself with the proper ingredients to makeit taste authentic - It has a lot to do with the amount heat (cooking w/ high heat and quick) and traditional style of cooking.

Use gas heat with good sized wok and stir constantly is the preferred method
                                     

Preparing Thai Food is easy and fun!

One of the first things I noticed when I arrived in Thailand was that everyone seems to eat all the time. Thai food is not only delicious, the vegetarian dishes are quite healthy.

Thai food is one of the main reasons that I was so attracted to this particular country in the first place. I have since found my favorites and a Thai lady friend who is an expert !

  Here are a few of my favorite Thai Receipes

Chicken Curry (Gaeng Gari Gai)

serves (2)

Ingredients

12 oz. Sliced Chicken Breast

1 16 oz. can of coconut milk

12 oz. Water or Chicken Stock

2 tablespoons ground Peanuts

1 tablespoon sugar (optional)

Fish Sauce to taste (or a dash of salt to taste)

4 - 5 Thai Basil Leafs

2 oz. Yellow Curry Paste

1/2 teaspoon ground Red Chili (add to taste only)!

 

Technique

Start heating a sauteed pan over medium/hot heat. Open the can of coconut milk, being carefull not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk. Add the sugar, Chicken, water or stock, and the rest of the coconut milk and mix together. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve. You can use coconut milk concentrate for the canned coconut milk and Fresh Chilies as opposed to dry.Dry Chili adds more of a roasted flavor.

To make your own coconut milk, grate the white meat from a fresh coconut, making sure the gratings are very small. The fine side of a cheese grater works fine. Take the gratings and put in a piece of muslim or cheese cloth. add some very warm water and make into a ball for squeezing. Squeeze like hell, getting all the liquid you can out of the gratings. This first squeeze is the most highly concentrated. One more time is possible, but it will be more diluted than the first squeeze.

PAD THAI (shrimp chicken or pork)

recipe serves two

Ingredients

1 cup of roasted, unsalted peanuts
8 ounces Chantaboon rice noodles. These should be soaked at room temperature for a short while (25-50 minutes until soft.
6-8 cloves garlic, finely chopped.
2 tablespoons chopped shallots (or small red or purple onions)
1/2 cup dried or 1/2 fresh cooked shrimp or sliced roast pork or sliced baked chicken
1/4 cup fish sauce
1/4 cup palm sugar
2 teaspoons tamarind concentrate mixed with 5 teaspoons water
1 medium egg, beaten
1/4 cup chopped chives
1/2 cuppeanuts, coarsely broken.
1 cup fresh bean sprouts
1/2 cup soy marinated tofu

Instructions

Cover wok bottom in hot vegetable oil, add garlic and shallots, then stir fry until they just shows signs of changing texture. Then add the other ingredients except the egg and the bean sprouts, and stir fry until the tofu is nearly cooked. Continuing to stir with one hand, slowly stir in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.

Garnishments

Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.

Most Thai restaurants offer chili powder, sugar, crushed peanuts and green onions at the table.

 

Thai Stir-Fried Beef with Mint

(NUE GRA PAO)

This is a rich, hearty dish with plenty of typical Thai flavors.
Any kind of beef may be used, but flank steak works particularly
well because it is easy to cut it across the grain, which helps
keep the meat from falling apart during stir-frying and produces
a tender result. Be sure to serve plenty of rice, because it
helps moderate the hot chilies without detracting from the
flavor. You may reduce the number of chilies by up to one half,
but traditionally this dish should have a rich, hot chili flavor.

Ingredients serve 4 to 6

1 pound flank steak

14 (2 ounces) finely chopped Serrano chilies
1/4 cup (2 ounces) finely chopped garlic
1/2 cup (2 ounces) finely chopped yellow onion

1/4 cup + 2 Tablespoons vegetable oil

3 tablespoons fish sauce
1 tablespoon granulated sugar
1/2 cup water (more if needed in Step 5)
1/2 cup loosely packed mint or basil leaves

green lettuce leaves

1. Slice the beef across the grain into strips 1/4 inch thick
and 2 to 3 inches long. Set aside.

2. Pound or grind the chilies, garlic, and onion to a coarse
paste in a mortar or blender. If you use a blender you may need
to add the oil to aid in grinding.

3. Heat a wok, add the oil, and swirl it over the surface of the
pan. (Do not add more oil if you have ground the chilies, onion,
and garlic in oil.) Add the paste from Step 2 and stir-fry until
it is light golden.

4. Add the beef and stir-fry until it is a uniform tan color,
but do not overcook it.

5. Add the fish sauce, sugar, water, and mint (or basil) leaves.
More water may be added if the sauce is too dry. There should be
about 1/2 to 3/4 cup sauce, depending on how much water you
added.

Ahead of time note: The dish may be prepared a day in advance to
this point. To do so, proceed through Step 5, omitting the mint
or basil leaves. When you are ready to serve, heat the mixture
and add the leaves. If the meat has absorbed the liquid, add
just enough warm water to bring it back to the original
consistency.

6. Arrange a single layer of lettuce leaves in a serving bowl
and put the beef mixture over them. Serve the beef immediately
or keep it warm while preparing other dishes.

7. Serve with rice.


A Thai Herbal: Traditional Recipes for Health and Harmony

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