Thursday, May 20, 2010

Pla Rad Prik

Deep Fried Fish with Chilli Sauce
Pla Rad Prik is a welcome favourite anywhere. Any king of fish can be used though the most famous is inarguably red bass. As long as the fish is fresh, the dish is highly nutritious.

Besides the pretein from the fish, the herbs used in the sauce are also very good for your health. Even children enjoy this food, as long as you go easy on the chilli.

Tips for making a delicious Pla Rad Prik include: the fish should be soaked in a mixture of soybean sauce, salt and water before you fry it. Also, dipping the marinated fish into corn flour before frying it in hot oil (meium heat) will stop the fish sticking to the pan.
The sauce can be made well in advance and kept refrigerated for several days.
By frying the fish at a hig tempereture, a pleasant crust is obtained without drying the fillets.
INGREDIGENTS (4 persons)
600 g. fish fillet, sliced
80 g. flour
150 g. cooking oil
8 garlic cloves, chopped
3 tbs. sugar
5 red chilli, chopped
4 shallots, chopped
30 g. coriander roots, chopped
3 tbs. lime juice
3 tbs. fish sauce
30 g. palm sugar
1 lb. chicken stock (standard recipe)
Cover the fish with flour and deep fry in a wok until done.
Combine garlic, chillies, shallots, coriander, sugar and chicken stock in a saucepen and simmer.
Pour over the fish and serve.

Look Choop

Colourful Sweet Dessert

Look Choop is an ancient snack which is now widely used as a starter for guests or in religious ceremonies.As this sweet is traditionally beautifully decorated, artistic expertise is required to turn it into various shapes and figures.Moulded to the likeness of normal kitchen food or fruits, like pumpkin, mangosteen, chili and tomato, the brightly coloured Look Choop is both aesthetically beautiful and tasty

INGREDIGENTS (10 persons)
350 g. mung beans
5 cups coconut milk
3 cups sugar
5 tbs. gelatine powder
5 cups rose water

- Soak the beans in cold water for 2 hours, remove green skin. - Blend the beans with the coconut milk, add sugar and boil until the beans are soft and dry - Mash the beans into a smooth paste. - Allow to cool, shape the paste into miniature fruits or vegetables. - Decorate or paint with food colour.
- Prepare the gelatine by mixing gelatine powder with rose water. - Bring to boil and let it set. Glaze the miniature Look Choop with the jelly mixture. - Repeat glazing for better results.

Yum Tra Krai

Yum Tra Krai ( Lemonglass Salad )

This salad is useful for diet person, more Thai herbs keep you slim and trim. For any vegetarian no needto use pork or shrimp. This sour and spicy dish is strong recommend.

Ingredients ( 4 persons)
2 cups young lemonglass sliced
5-10 chillies, thinly sliced
2 tbs. red union sliced
1 tb. parsley sliced
5 tbs fried small dry shrimp
1/2 cups heat porn or shrimp minced (vegetarian no need this)
4 tbs. fried peanut minced
4 tbs. fried coconut minced
4 tbs. fish sauce
5 tbs. lime juice
2 tbs. sugar

Season with sugar,fish sauce,lime juice,chilly ,this is spicy taste.
Add young lemonglass,pork or shrimp minced,red union, and mixed sauce from above altogether with fried coconut minced and fried peanut minced then serve.

Properties : This dish can help you for antiflatulent and it will give a boost to your health.

Tom Kha Gai

Chicken Soup in Coconut Milk
Enjoyed by children and afults alike, this dish has a delicious, slightly sour flavour, thanks to the kaffir lime. This is another dish which is hugely popular among foreigners. Besides containing the nutritious qualities of Thai herbs, it also has a nice coconut taste.Garnishings include Thai herbs, such as lemongrass, kafir lime leaves and red onion, all of which, of course, are very healthy. Chicken is almost always used in this dish

Seafood can be used instead of chicken for this dish. A nice touch is to add a few drops of chili oil.
If no straw mushrooms are available, cha,pignons can be used instead.
If coconut is available, peel off outer skin, chop lid and pour soup for a beautiful presentation.
INGREDIGENTS (4 persons)
100 g. chicken stock (Standard recipe)
2 stalks lemongrass, finely sliced
30 g. galangale root, sliced
2 kafir lime leaves
500 g. chicken breast, sliced
80 g. straw mushrooms, quartered
3 tbs. fish sauce
3 tbs. lime juice
3 bird chilies, crushed
400 g. coconut milk
Bring chicken stock to the boil, add lemongrass, galangale and kaffir lime leaves.
Pour in the coconut milk, add chicken and mushrooms, and flavour with fish sauce, lime juice and chillies.
Simer for a few minutes until the chicken meat is done, then serve with steamed rice.

Phad Phak Ruam Mit

Phad Phak Ruammitr is full of vitamins and other nutrition. Yet, besides its healthimproving qualities, the dish is economical and is easy to garnish.Just stir-fry any vagetables you pick up from the market and garnish according to your choice.Make sure, though, that the vegetables are fresh an that the flame is at its highest while frying for just a few minutes.TIP
The trick is to stir-fry at a hih tempereture very quickly to obtain a crunchy texture.

INGREDIGENTS (4 persons)
400 g. mixed vegetables, sliced
4 garlic cloves, crushed
3 tbs. cooking oil
6 tbs. chicken stock (standard recipe)
6 tbs. oyster sauce
2 tbs. sugar
1 tbs. white soy sauce PREPARATION
Boil the harder type of vegetables (carro, cauliflower, etc.) for 10 seonds in water and drain.
Heat the oil in a wok, and stir-fry all vegetables together with the garlic.
Add hicken stock and season ith oyster sauce, sugar, soy sauce, then serve immediately.