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Author Topic: Thai Hot Sour Prawn Soup (Tom Yum Goong Soup) and other Thai meals  (Read 12174 times)

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英语课

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Thai Hot Sour Prawn Soup (Tom Yum Goong Soup) and other Thai meals
« on: September 30, 2012, 10:11:07 AM »

Thai Tom Yum Goong Soup

and other Thai meals


This is the famous Tom Yum Goong which anyone who knows and appreciates Thai food has experienced. The Tom Yum Kung is very famous because of its taste that combines hot and sour flavors, which makes it unique for the westerners and very popular among the Asians. Its main ingredients include fragrant herbs such as lemon grass and kaffir lime leaves.


http://www.houstonthairestaurant.com/blog/wp-content/uploads/2009/12/tomyumkung.jpg

Servings: 4 Servings

Ingredients

    1/2 kg Prawns(Goong)
    1 c Mushrooms,(het)
    1 ts Salt(Glua)
    2 tb Fish Sauce (Nam Plah)
    2 Lime(Mineow)
    10 Chilis (Prik) fresh chopped
    2 Lemon grass,(dak kai)
    1 c Galingale (Kah)
    1/4 c Kaffer leaf (ma-krood)
    3 Green onions (Don Hom)
    3 Coriander/Italian parsley
    4 4″ sprigs
    1 ts Chili paste (Prik pow)


Preparation

All ingredients are available in most Asian markets. () = Thai to English translation. Shell and wash medium size prawns. Wash and coursely chop mushrooms, lemongrass, galingale, kafferleaf, and coriander. Place 5 liters of clean water in a 10 liter pan and bring to a full boil. Place all ingredients (except green onions and prawns)into pan and simmer on medium heat for 15 minutes. Place prawns in boiling water and cook for an additional 10 minutes. Add green onions and serve with a side of rice. http://www.houstonthairestaurant.com/blog/?p=81
« Last Edit: November 26, 2012, 02:12:27 AM by SEO »
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Thai Fish Cakes -ทอดมันปลา
« Reply #1 on: October 16, 2012, 05:45:08 PM »

Thai Fish Cakes-ทอดมันปลา


Thai Fish Cakes (Makati Fish Cakes) are must-try dishes in Thailand cuisine. Thai Fish Cakes are a common street food in Thailand.Fish and eggs, lemon grass, peanuts and other raw materials are smashed into fish mud, the golden fish cakes after frying  are charred outside, tender inside scented. The browned fish cakes accompanied by Thailand's famous sauce made ​​of fish sauce or sweet chili sauce, their flavor is memorable.

Served with a simple cucumber salad, Thai Fish Cakes are best enjoyed fresh out of the oil while they're still hot and juicy. Served them with or without rice, and accompany with Thai sweet chili sauce, chopped cucumber, fresh coriander, and a squeeze of lime juice. Simply delicious!


http://www.sharwoods.com/fms//Recipes/RecipePage/thai/Thai_Fishcakes_1_recipe.jpg

Thai Fish Cakes Recipe : ทอดมันปลา (Tod Man Pla)

Ingredients

    2-3 tbl red curry paste
    1 cup (200 grams) fish fillet
    1/4 cup wing beans or green beans, sliced
    1 tbl kaffir lime leaves, finely sliced
    3 cups vegetable oil

For the seasoning mix

    1 tsp fish sauce
    1 tsp sugar

For the vinegar and cucumber dipping sauce

    3/4 cup sugar
    1/2 cup vinegar
    1 tbl salt
    1 tbl red spur chilis, pounded
    1 cucumber, sliced
    1 tbl roasted peanuts, crushed

Preparation

    1. Dip your hands in salted water, then use them to mash the fish filet against the side of a mixing bowl, until it becomes a sticky paste. This makes the fish chewy.
    2. Add the curry paste to the mashed fish and continue to beat for five minutes. Add the seasoning sauce, sliced beans, and kaffir lime leaves. Mix together. Shape the fish cake into small balls and flatten.
    3. Deep-fry the cakes over a low heat until they are golden. Remove from the oil and let drain. Serve with the vinegar-cucumber dipping sauce.

To make the dipping sauce

    1. Mix together the vinegar, salt, sugar, and chili pepper together. Heat until boiling, then let cool completely.
    2. Spoon into a serving dish over the sliced cucumbers. Sprinkle with peanuts and cilantro leaves. http://www.templeofthai.com/recipes/thai-fish-cakes.php
« Last Edit: October 16, 2012, 05:49:47 PM by 英语课 »
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Khanom Krok
« Reply #2 on: October 29, 2012, 01:39:22 AM »

Khanom Krok


Kanom Krok, the tasty coconut-rice pancakes, is one of the most popular street foods in Thailand. This dessert is a mixture of thick coconut powder, rice powder, eggs and sugar, then baked in a mold pottery pot. In Thailand, many street vendors sell these delicious street sweets.  Here we see a vendor serving them up at Aw Taw Kam market in Bangkok.


http://www.thaifoodandtravel.com/images/spirit03.jpg

Kanom Krok Recipe


Ingredients:
• ½ cup Coconut (grated)
• 4 cups Coconut Milk
• 3 cups Rice Flour
• 1tsp Peanut Oil
• 1 tsp Sea Salt
• 1 cup Sugar
   
How to make Kanom Krok:

•   Put coconut milk, rice flour, salt and sugar in a large bowl. Whip the mixture till smooth.
•   Add the finely grated coconut to the above and mix well.
•   Take a cast iron pan and smear the interior cups with a little peanut oil.
•   Pour the batter gradually upto two-third the height of the cups.
•   Cover the pan with a rounded lid and kept it on flame until the pancakes turn golden in color.
•   Now gently remove the pancakes with a rounded spoon and re-grease the pan before making the next batch.
•   Kanom Krok is ready to eat. Serve hot. http://www.indobase.com/recipes/details/kanom-krok.php
   
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