Thai Food: Mackerel in Dried Red Curry

How about an easy but hearty Thai dish? Perhaps you’d like to try this one: mackerel in dried red curry (ฉู่ฉี่ปลาท). This dish is popular throughout Thailand. The main ingredients are mackerel, red curry paste and coconut milk.

Mackerel in dried red curry

Mackerel in dried red curry (photo: bloggang.com)

Mackerel in dried red curry (photo: bloggang.com)

Sounds good?! Here is what you need to prepare two portions:

  • 2-4 mackerels
  • 3 TSP of red curry paste
  • 1 TSP fish sauce
  • 2 TSP sugar (or less, as to taste)
  • 2 kaffir lime leaves
  • 350g coconut milk
  • 1 red chili

Preparation:

First, slice the kaffir lime leaves, then cut the chili into small pieces. Take a wok, heat the coconut milk and add the curry paste. Season with fish sauce and sugar, then put in the mackerels. Coat them with the sauce and stir-fry until the fish is done.

Now it’s time to serve! Take a plate and arrange your dish nicely, topping it with sliced kaffir lime leaves, a bit of coconut milk and red chili.

The following video shows you how to prepare this easy Thai meal. Enjoy!

I hope you’ll give mackerel with dried red curry a try! 🙂

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Pork Toast: Khanom Pang Na Moo

Thai pork toast is a popular snack and appetizer similar to Thai fish cakes. This kind of fried bread is also referred to as Thai canapés. Commonly this snack, which is bread covered with minced pork and fried, is served with a cucumber relish. In Thai, it is called ‘khanom pang na moo’ (ขนมปังหน้าหมู).

Thai pork toast (photo credit: pantip.com)

Thai pork toast (photo: pantip.com)

Thai pork toast recipe

Ingredients for 2-3 portions:

For the toast:

  • 10 slices of white toast /sandwich bread
  • 300 gram of minced pork
  • 1TSP soy sauce
  • 1TSP corn starch
  • 1/2 TSP ground white pepper
  • 5 garlic cloves, chopped
  • 3 coriander (cilantro) roots, chopped
  • 40 fresh coriander (cilantro) leaves
  • 2 eggs
  • Palm oil for deep frying

For the cucumber relish:

  • 2 cucumbers, sliced
  • 4 shallots, sliced
  • 1 red chili, sliced
  • 3TSP sugar
  • 2TSP vinegar
  • 1/2 TSP salt
  • 1/4 cup of water

Preparation:

In a first step, cut the bread slices into quarters. Put the bread quarters on a rack and let them dry for at least two to three hours. Meanwhile prepare the minced pork spread – take a large bowl and put in the chopped coriander roots, garlic, soy sauce, pepper, the ground pork and the corn starch. Mix everything together well and them let the mixture rest for about 15 minutes.

In a second step, spread the pork paste evenly on the toast squares and garnish each piece with a coriander leaf on top. Take a wok or large pan for frying and heat the palm oil. While the oil is heating, put the two eggs into a bowl and dip the bread pieces with the pork side down into the eggs. Then drop the pieces quickly into the oil with the pork side down. When the pork side is golden brown after one or two minutes of frying, flip the bread squares. Fry until the other side is golden brown too. Finally, remove the bread pieces from the hot oil and let them cool down on a rack.

Now it is time to prepare the cucumber relish: take a pan and put in the water, sugar, salt and vinegar. Mix until the ingredients are well combined.

khanom pang na moo with cucumber relish (photo credit: topicstock.pantip.com)

Khanom pang na moo with cucumber relish (photo credit: topicstock.pantip.com)

It is time to serve: arrange the toast squares on a plate, take a small bowl and put in some cucumber slices, shallots and chili adding the vinegar mixture.

This recipe for Thai pork toast comes from the marvellous cooking channel WhatRecipe.tv. In the following video you can easily learn how to make this snack.

Hope you’ll give this recipe a try!

Yours, Sirinya

(P.S. for more information, check out my Thai Food Dictionary)




Easy Thai Recipe: Stir-Fried Asparagus With Shrimps

Today I have a simple Thai recipe for you. You will only need a few ingredients to prepare stir-fried asparagus with shrimps (กุ้งผัดหน่อไม้ฝรั่ง). If you love the fresh taste of asparagus with shrimps, this is the recipe for you! 🙂 Serve this dish with jasmine rice and your meal is perfect!

Stir-fried asparagus with shrimps

Stir-fried asparagus with shrimp (photo credit: topicstock.pantip.com)

Stir-fried asparagus with shrimps (photo credit: topicstock.pantip.com)

To prepare 2-3 portions of this dish you need:

  • 300g young green asparagus, cut into bite-size pieces
  • 150g shrimps, peeled and deveined, tails intact
  • 3 cloves of garlic, peeled and minced
  • 1TSP soy sauce
  • 2TSP oyster sauce
  • 1/2 TSP sugar
  • 1/4 TSP ground white pepper
  • 2TSP vegetable oil
  • 1/2 cup of water

Preparation:

In a first step, take 1/2 cup of water and mix in the sugar, soy and oyster sauce. Then, take your pan or wok, heat the vegetable oil and put in the minced garlic. Stir-fry until the garlic is fragrant. In the second step, put in the shrimps, stir-fry shortly and then add the asparagus and the sauce mixture. Stir-fry everything quickly until cooked. You’re ready to serve!

This recipe comes from the marvellous cooking channel WhatRecipe.tv. In the following video, you can easily learn how to cook this meal 🙂

Yummy! Hope you’ll give stir-fried asparagus with shrimps a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Stir-Fried Sweet & Sour Vegetables and Chicken

Stir-fried sweet & sour vegetables and chicken is an easy dish that not only eaten in Thailand but in other Southeast Asian countries as well. It can be prepared with different vegetables and protein sources like chicken or shrimps. For a vegetarian option, you may take tofu instead. The taste of this dish is sweet, sour and salty and thus best served with jasmine rice.

Stir-fried sweet & sour vegetables and chicken

Stir-fried sweet & sour vegetables and chicken (photo: Sirinya's Thailand Blog)

Stir-fried sweet & sour vegetables and chicken (photo: Sirinya’s Thailand Blog)

Here is what you need to prepare 2 portions:

  • 100 g chicken (optionally, 10 shrimps, peeled & deveined or tofu)
  • 1/4 cup of diced onions
  • 10 cherry tomatoes
  • 2 small sliced cucumbers
  • 1/2 cup of bell peppers, cut into 2cm stripes (red, green and/or yellow)
  • 1/4 cup of pineapple, cut into bite-size pieces
  • 1TSP minced garlic
  • 1TSP soy sauce
  • 2TSP oyster sauce
  • 3TSP tomato sauce
  • 1TSP sugar
  • 1TSP white pepper
  • 3TSP vegetable oil
  • 1/4 cup of water

Preparation:

Take a pan or wok and heat the vegetable oil. First add the minced garlic and fry until fragrant. Then put in the chicken/shrimps and onions. Stir-fry shortly and then add the bell peppers, cucumber and tomatoes. Add some water and stir-fry for about two minutes. Then add the pineapple, soy & oyster sauce, sugar and pepper. Finally add the tomato sauce and stir-fry until cooked. You’re ready to serve!

This recipe comes from the marvellous cooking channel WhatRecipe.tv. They prepare this dish with shrimps. In the following video, you can easily learn how to cook this meal 🙂

Hope you’ll give stir-fried sweet & sour vegetables and chicken a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Pad Pak – Stir-Fried Mixed Vegetables

Stir-fried mixed vegetables is an easy dish that is called Pad Pak (ผัดผักรวมมิตร) in Thai. It is probably the dish that I have most often 🙂 You can choose your favourite vegetables and add shrimps, tofu or another protein source like beef or pork. For a vegetarian option you may leave the meat or shrimps out. It is a healthy meal that is served with jasmine rice.

Pad Pak – Stir-Fried Vegetables

Homemade Pad Pak (photo taken by myself)

Homemade Pad Pak with asparagus (photo taken by myself)

Here is what you need to prepare 2 portions:

  • 10-12 shrimps (optionally, you may take tofu or meat)
  • 1 cup of cauliflowers
  • 1 cup of broccoli
  • 1/2 cup of carrots
  • 1/2 cup of mushrooms (e.g. shitake, champignons)
  • 2 TSP chopped garlic
  • 2 TSP soy sauce
  • 3 TSP oyster sauce
  • 1 TSP sugar
  • 3 TSP vegetable oil
  • 1/2 cup of water

Optionally, you may take other vegetables like asparagus, zucchini, eggplant, peppers, Chinese cabbage and onions, for instance. You may also add some protein source like tofu, meat or shrimps to this dish.

Preparation:

Take a pan or wok and heat the oil on a medium heat. Put the chopped garlic in and fry until fragrant. Then add in all the vegetables and stir-fry until the vegetables are firm to the bite. Season with soy and oyster sauce and sugar. Add 1/2 cup of water, turn up to high heat and stir-fry. Add the shrimps or tofu (optional). Stir quickly until the ingredients are mixed together well. You’re ready to serve 🙂

Homemade stir-fried mixed vegetables with chicken (photo taken by myself)

Homemade stir-fried mixed vegetables with chicken (photo taken by myself)

This recipe comes from the marvellous cooking channel WhatRecipe.tv. In the following video, you can easily learn how to cook this meal 🙂

Hope you’ll give Pad Pak, stir-fried vegetables, a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Pad See Ew – Noodles Stir-Fried With Soy Sauce

Pad See Ew (ผัดซีอิ๊ว) is a very popular Chinese-influenced stir-fried noodle dish eaten in Thailand and Laos. The ingredients are thick rice noodles (Kuai-tiao Sen Yai), light and dark soy sauce, garlic, Chinese broccoli/kale, egg and some thin sliced meat. You may take chicken, pork, beef or seafood. Literally translated the dish means “fried (with) soy sauce” and is thus similar to the Malaysian and Singaporean ‘Char Kway Teow’.

Pad See Ew (photo credit: pantip.com)

Pad See Ew (photo credit: pantip.com)

This dish is also called ‘Kuai-tiao Pad See Ew’ reflecting the general practice of using flat rice noodle as the main ingredient. Nevertheless, other types of noodles may also be used (e.g. thin rice noodles which I commonly use when preparing this dish).

How to prepare Pad See Ew

Ingredients for 2 portions:

  • 450 grams broad rice noodles (or other kinds of noodles)
  • 250 grams thinly sliced meat (e.g. chicken, pork, beef, seafood, for a vegetarian option take tofu instead)
  • 200 grams Chinese broccoli / Chinese kale, or broccoli cut into bite-size pieces
  • 2 eggs
  • 2TSP chopped garlic
  • 2TSP cooking sauce
  • 2TSP oyster sauce
  • 1TSP sugar
  • 1TSP dark soy sauce
  • 3TSP vegetable oil

Preparation:

In a first step, cut the meat or tofu into thin slices and cut the Chinese kale or broccoli into bite-size pieces. Then chop the garlic and mix the rice noodles with black soy sauce. The noodles should be coated with the soy sauce.

Now it’s time for frying: take a pan or wok and heat the vegetable oil. First put the chopped garlic in and then the sliced meat or tofu. Stir-fry until the garlic is fragrant and the meat/tofu is nearly cooked. Add the eggs and then the noodles. Keep on stir-frying, adding the Chinese kale/broccoli, season with cooking sauce, oyster sauce and sugar. Mix everything together well and you’re ready to serve!

Homemade pad see ew with thin rice noodles and broccoli (photo taken by myself)

Homemade pad see ew with thin rice noodles and broccoli (photo: Sirinya’s Thailand Blog)

This recipe for Pad See Ew comes from the marvellous cooking channel WhatRecipe.tv. In the following video you can easily learn how to make this dish!

Hope you’ll give this recipe a try!

Yours, Sirinya

(P.S. for more information, check out my Thai Food Dictionary)




Easy Thai Recipe: Stir-Fried Pumpkin With Egg

Today, I have an easy Thai dish for you. You will only need few ingredients for stir-fried pumpkin with egg (ฟักทองผัดไข่). If you like pumpkin, this is a fabulous recipe for you 🙂 The main ingredients are as the title says, pumpkin and eggs. As to taste, you may add some minced pork or you may choose a vegetarian version and leave the meat out. Serve this meal with jasmine rice and your delicious dish is ready!

Stir-fried pumpkin with egg

Stir-fried pumpkin with egg (photo credit: cooking.kapook.com)

Stir-fried pumpkin with egg (photo credit: cooking.kapook.com)

To prepare 2-3 portions of this dish you need:

  • 500g pumpkin, cut into bite-size pieces*
  • 150g minced pork (optional)
  • 3 eggs
  • 2 TSP minced garlic
  • 1 TSP soy sauce
  • 2 TSP oyster sauce
  • 1 TSP sugar
  • 2 TSP vegetable oil
  • 1 cup of water

* I think you can prepare this dish also with other kinds of vegetables that have a similar consistency like pumpkin, e.g. eggplants.

Preparation:

Heat your pan or wok and put in the vegetable oil. When the oil is hot, add the minced garlic and fry until fragrant. Then put in the minced pork, add soy sauce, oyster sauce and sugar. Keep on stir-frying, then add in the pumpkin. (If you leave out the meat, then go right ahead and add the pumpkin after the garlic is fragrant). Add a cup of water and let everything simmer for 2-3 minutes. Finally, add the eggs and stir-fry until the dish is well-cooked. You’re ready to serve!

This recipe comes from the marvellous cooking channel WhatRecipe.tv. In the following video, you can easily learn how to cook this meal 🙂

Hope you’ll give stir-fried pumpkin with egg a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Pad Thai Noodle – A Popular Thai Dish

Pad Thai (ผัดไทย) might be called the most well-known and common Thai food. Everyone who has been in Thailand, has come across this delicious Thai meal. It is also called Guai Tiau Pad Thai, ‘Guai Tiau’ referring to the rice noodles that are the main ingredient in this dish. Further ingredients are shrimps, tofu, eggs, some vegetables, fish sauce and peanuts. Hence, sometimes this dish is also called Pad Thai Gung Sot (ผัดไทยกุ้งสด) because it is prepared with fresh and dried shrimps.

Pad Thai Noodle

Homemade Pad Thai Gung (photo: Sirinya's Thailand Blog)

Homemade Pad Thai Gung (photo: Sirinya’s Thailand Blog)

Nevertheless, even though Pad Thai is a familiar Thai dish nowadays, it originates from Chinese cuisine. This dish was first introduced to Thailand in the 1930s and 40s in the course of the country’s modernization. Thus, then prime minister Plaek Pibulsongkram tried to define and establish Thailand’s national identity which is today generally known as ‘Thainess‘. This modernization among others, included changing the name of the country from Siam to Thailand.

However, today this kind of stir-fried rice noodles is considered a typical Thai dish which differs from the Chinese version since Thai people made their own creation of this meal.

Here is what you need to cook two portions:

  • 300g thin or medium size rice noodles
  • 6 fresh shrimps (or as to taste)
  • 2 TSP dried shrimps
  • 1 shallot, finely chopped
  • 8 TSP vegetable oil
  • 1 TSP garlic, chopped
  • 3 TSP fish sauce*
  • 4 TSP palm sugar, or regular sugar
  • 1 TSP tamarind sauce or paste*
  • 50g salted radish, finely chopped
  • 1 packet of extra firm tofu, cut into thin slices
  •  3 eggs
  • 1 TSP white pepper
  • 500g soja bean sprouts
  • 150g garlic chives
  • roasted peanuts

*Optionally you may also take a Pad Thai sauce, then you will not need the tamarind and fish sauce. You may buy this gravy at a local Asian supermarket or prepare it yourself. Here is a recipe how to prepare Pad Thai sauce.

Preparation:

Heat about 3 TSP of vegetable oil in a pan or wok. Put in the garlic and shallots and roast them gently. Add the rice noodles and coat them with water until they are soft. In a next step add the fish sauce, tamarind juice and sugar (optionally the Pad Thai sauce) – stir everything together. Then put the noodles onto one side of the pan, take care that they do not stick together. Heat another 3 TSP of vegetable oil in the pan and add the radish, tofu, shrimps and dried shrimps. Mix them with the rice noodles and put them aside. Heat the remaining 2 TSP of oil, beat the eggs and mix that with the noodles. Finally add the garlic chives and the soja bean sprouts.

Garnish your meal with roasted peanuts, some white pepper, fresh garlic chives and soja bean sprouts.

The following video by Rin Silpachai will demonstrate you how to prepare Pad Thai!

Hope you’ll give this dish a try!

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)




The ‘Khao Chae’ Royal Thai Summer Dish (ข้าวแช่)

The ‘Khao Chae’ (ข้าวแช่) dish was originally a Mon recipe that had been adapted as a royal Thai dish in the palace. It goes back to the times of King Rama II (r. 1809 to 1824). The Thai version of this meal has more side dishes and condiments compared to the original Mon recipe.

‘Khao Chae’, a Royal Thai Dish

Ingredients for preparing Khao Chae at the Jim Thompson Restaurant (photo credit: Siwaphong Pakdeetawan, Instagram @knack66)

Ingredients for preparing Khao Chae at the Jim Thompson Restaurant in Bangkok*

Khao Chae, which means ‘rice soaked in cool water’, is a special dish because it is meant to be served particularly in the hot summer season. Hence, it is a refreshing Thai summer dish that is also eaten at Songkran, the Thai New Year Festival as a cooling meal. At the time of King Rama II, when people did not yet have the means to freeze water to ice cubes, the water was cooled by storing it in earthen ware pots in shady and dark places.

Preparing Khao Chae at the Jim Thompson Restaurant (photo credit: Siwaphong Pakdeetawan Instagram @knack66)

Preparing side dishes for Khao Chae at the Jim Thompson Restaurant*

Traditionally, this was a Thai dish only served at the royal court but later, it was also made available for ordinary people. Since this is a special meal for the hot season, it is primarily prepared at this time of the year, from the middle of March to the end of April.

Today, the three main components of this dish are parboiled rice, water scented with jasmine (i.e. water which has jasmine flower floating in it) or Damask rose and crushed ice. The water is placed in a container with lid, it is called ‘Khuat Loh’, and left over night with a scented candle to give it the fragrance – the jasmine is only added when serving. It is also important to take parboiled rice so that the rice does not become too mashy when soaked in water. The side dishes are the components that make this dish tasty. In fact, there is a variety of recipes, nevertheless, the dishes and condiments are mostly the same.

Khao Chae at Jim Thompson Restaurant (photo credit: Siwaphong Pakdeetawan Instagram @knack66)

A royal Thai meal at the Jim Thompson Restaurant*

There are commonly six different side dishes:

  • Kapi balls (luk kapi, ลูกกะปิ) are made from shrimp paste. This paste consists, apart from shrimps, of shallots, garlic, wild ginger and palm sugar. These ingredients are mixed together, formed into balls and cooked.
  • Stuffed shallots (hom daeng yat sai, หอมแดงยัดไส้), the shallots are stuffed with a mix of ground fish meat, herbs, fish sauce, spices and palm sugar.
  • Stuffed sweet peppers (phrik yuak sot sai, พริกหยวกสอดไส้), this is steamed pepper stuffed with a mix of ground pork, spices and herbs. After cooling down, the pepper is fried and wrapped in a lacy egg coat.
  • Shredded sweet beef or pork (mu foi or nua foi), the respective meat is shredded and seasoned with palm sugar and fish sauce. After it is dried, the meat shreds are deep fried.
  • Stir-fried sweet pickled Chinese turnips with eggs (chai po phat khai, ไชโป๊ผัดไข่)
  • Fresh fruits and vegetables, for example raw mango, cucumber, wild ginger, chillies and onions. They serve to balance the taste of the meal.

Thai dishes at Jim Thompson Restaurant (photo credit: Siwaphong Pakdeetawan Instagram @knack66)

Royal Thai dish for the hot season at the Jim Thompson Restaurant*

Although ‘Khao Chae’  appears similar to boiled rice soup (khao tom), the taste and the way of eating the ‘soup’ is different. To enjoy this dish, take a small amount of rice and add a suitable amount of scented water with crushed ice. You should not put the condiments into your bowl but rather have small bites of the dishes which are then followed by the icy rice. Sometimes this meal is served with two-toned rice and followed by a sweet treat of mangos in syrup.

Sometimes this dish is served with two-toned rice

Sometimes Khao chae is served with two-toned rice*

For instance, the Jim Thompson Restaurant in Bangkok offers this delicacy until the end of April and there are also workshops to learn preparing this meal.

Summing up, I find that ‘Khao Chae’ seems to be an extraordinary and amazingly delicious looking Thai dish. The combination of rice and ice also appears to be suitable for the hot summer season. Additionally, it is an aesthetically arranged meal that is appealing to the eye. Maybe you have the opportunity to try this meal? I would highly suggest that 🙂

Yours, Sirinya

* photo credit: Siwaphong Pakdeetawan, Instagram: @knack66