(Untitled)- July 16, 2007 A visually intriguing dessert where a rich coconut-milk custard is steamed inside a small pumpkin or acorn squashes. Ingregients5 eggs (2 of them duck eggs if possible)1 cup (250 ml) coconut cream1 cup (150 g) chopped palm sugar or dark brown sugar1 small pumpkin, about 8 in (20 cm) diameter, or 2 acorn squashesPreparation 1 Beat the eggs with coconut cream and sugar until the mixture is frothy.2 Cut the top off the pumpkin or acorn squashes and carefull scoop out the seeds and any fibers...http://thaiblog-thaifood.blogspot.com/2007/07/visually-intriguing-dessert-where-rich.html Green Papaya Salad (Som Tam Thai)- July 15, 2007 Originally an lsan dish from the northeast, this healthy mixture of raw vegetables is now prepared by roadside vendors all over the county. Som Tam captures the essentail flavors of Thailand: chili hot, redolent with garlic and fish sauce, and sour with lime juice. The basic ingredient, unripe papaya, contrasts in texture with crunchy raw beans and peanuts. If unripe papaya is not available, very thinly sliced cabbage may be substututed.Ingregients2-5 bird's-eye chilies2 tablespoons unsalted...http://thaiblog-thaifood.blogspot.com/2007/07/green-papaya-salad-som-tam-thai.html Spicy Prawn Soup with Lemongrass (Tom Yum Goong)- July 14, 2007 One of the best known Thai dishes abroad, this flavorful but spicy soup is hot, sour and fragrant, an ideal accompaniment to other Thai dishes and rice. The kaffir lime leaves, galangal and lemon grass are what give this soup its tangy flavor, but are not meant to be eaten, so tell your guests to avoid them while eating the broth, prawns and mushrooms.Ingregients4 cups (1 litters) Thai Chicken Stock3 kaffir lime leaves2 in (5 cm) fresh galangal root, sliced3-4 coriander roots,washed (optional)3.http://thaiblog-thaifood.blogspot.com/2007/07/spicy-prawn-soup-with-lemongrass-tom.html Rice Stick Noodles with Seafood and Basil (Kwaytiaow Pad Kheemao Thalay)- July 13, 2007 Kwaytiaow Pad Kheemao ThalayKwaytiaow or flat rice stick noodles, Chinese in origin, are now enthusiastically enjoiyed in most part of Thailand. They are served either in soups or stir-fried with meat or seafood, vegetables and spiceds. This version is understandably popular in coastal areas where a wide variety of seafood is available. Ingregients 1 lb (500 g) mixed raw or cooked seafood such as squid, prawns, fish clams and mussels, cleaned and shelled3 tablespoons minced garlic2...http://thaiblog-thaifood.blogspot.com/2007/07/rice-stick-noodles-with-seafood-and.html Clear Soup with Glass Noodles(Gaeng Jued Woon Sen)- July 11, 2007 Gaeng Jued (literally "plain soup") is clear and mid, serving as a comtrast to accompanying dishes that are either oil or spicy. Ingregients5 oz (150 g) ground pork or chicken12 teaspoon soy sauce14 teaspoon ground white peper4 cups (1 liter) Thai Chicken Stock3 white pepercorns, curshed 5 cloves garlic, crushed2 oz (50 g) dried glass noodles (bean thread or cellopane noodles),soaked inwarm water to soften1 teaspoon fish sauce6 died Chinese mushrooms, soaked...http://thaiblog-thaifood.blogspot.com/2007/07/clear-soup-with-glass-noodlesgaeng-jued.html Chicken Salad with Vegetables (Lab Gai)- July 9, 2007 The dish makes a wonderfully healthy dish because it is made without oil and eaten with raw vegetables and herbs (and rice). It may by served with a chili sauce like Nam JimIngregients 10 oz (300 g) ground chicken3 cloves garlic, finely chopped14 cup (60 ml) fresh lime or lemon juice112 tablespoons fish sauce2 tablespoons uncooked long grain or jusmine rice2-3 bird's-eye chilies, minced1 medium onion, thinly sliced2 sprigs coriander leaves (cilantro), finely chopped1 cup (20 g) fresh mint...http://thaiblog-thaifood.blogspot.com/2007/07/chicken-salad-with-vegetables-lab-gai.html Khao Pad Goong- July 9, 2007 Ingregients 3 tablespoons oil4 cloves garlic, mined1 slice bacon, thinly sliced8 oz (250 g) fresh prawns or shrimp, peeled and deveined3 eggs, beaten4 cups cooked white rice, cooled 2 tablespoons fish sauce1 tablespoon soy sauce12 tablespoon sugar14 teaspoon white pepper12 cupsliced onion1 spring onion, chopped2 tablespoons chopped coriander leaves (cilantro)AccompanimentSliced cucumbersSliced tomatoesChopped spring onionsSliced chiliesFish saucePreparation1 Heat a large wok or skillet until...http://thaiblog-thaifood.blogspot.com/2007/07/khao-pad-goong.html Fried Rice Sticks with Shrimp (Pad Thai Goong Sod)- July 9, 2007 Pad Thai - Can any other Thai food be more loved worldwide This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different versions from food cart around the city. In Bangkok, where Pad Thai originated, it is street food that you buy from a food cart; the cook has been making and perfecting it for years, cooking the same dish, day after day. Compared to the red, oil coated version you normally find in western restaurants, this one is drier and more...http://thaiblog-thaifood.blogspot.com/2007/07/pad-thai.html |