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Thai Recipe Ingredients

* 2 mackeral fishes, around 400 grams (or frozen salted mackeral)

* 1 tablespoon shrimp paste

* 2 tablespoons minced dried shrimps

* 3 red shallots, peeled

* 3 cloves garlic, peeled

* 10-15 chili peppers (depends on how spicy you like)

* 1 tablespoon fish sauce

* 2 tablespoons lime juice

* 1/2 tespoon sugar

* steamed or fresh vegetables (cabbage, cucumber, tomato, lectuce, carrot, string bean, etc.)

Thai Food Preparations

1. Heat oil in a wok and fry the mackeral fish until cooked. Remove and drain.

2. Pound red shallots, chilies, garlic in a mortar and pestle or by using the food processor, until mixed well.

3. Add dried shrimps, shrimp paste, fish sauce, lime juice and sugar. Mix all ingredients until the mixture becomes smooth paste.

4. Transfer to a serving dipping bowl. Serve with fried mackeral fish and steamed vegetables. Thai people also love to eat this recipe with acacia omelette.

Acacia Omelette (kai jeaw cha-om) : this recipe is optional. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead.)

1. Wash acacia (cha-om) and nip the leaves and young leaves then cut into 1-inch portions.

2. Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.

3. Heat oil in a wok. Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain. Slice into cubes.

Thai Recipe Ingredients

* 15 wonton wrappers (eggroll wrappers)

* 50 grams medium-sized shrimps, cleaned, shelled and deviened

* 150 grams minced pork

* 1 teaspoon sugar

* 2 teaspoons coriander root, finely chopped

* 2 teaspoons minced garlic

* 1 tablespoon fish sauce

* 1 tablespoon soy sauce

* sweet plum sauce or sweet chili sauce (for dipping)

* 3 cups oil for deep frying

Thai Food Preparations

1. In a big bowl, add shrmip, pork, sugar, coriander root, garlic, fish sauce, and soy sauce. Knead until it becomes smooth paste and mixed finely together.

2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in the center. Fold over and seal the edge with water or egg yolk.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.

4. Transfer to a serving plate. Serve immediately with dipping sauce (and other fresh vegetables, such as cucumber, tomato, etc.)

Thai Recipe Ingredients

* 450 grams pork, slice into thin and long strips

* 2 tablespoons sugar

* 1 teaspoon salt

* 3 cloves garlic, minced

* 1 tablespoon coconut milk

* 1 tablespoon fish sauce

* 1 package bamboo skewer

Thai Food Preparations

1. Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).

2. When the pork is ready, thread a skewer through the pork. Grill the pork until it is well done. While barbequing, brush pork with marinade.

3. When done, serve with fresh vegetables and slices of cucumber and tomato. Thai people love to eat this dish with Sticky Rice. In this case, you can also serve with Sticky Rice.

Thai Recipe Ingredients

* 1 cup squid, sliced into well pieces

* 1/2 cup wheat flour (or all purpose flour)

* 3 tablespoons water

* 1 egg

* 1 tablespoon minced garlic

* 2 tablespoons seasoning sauce

* 1/2 teaspoon ground pepper

* cooking oil (for deep fry)

* dipping sauce (ketchup, plum sauce or chicken dipping sauce)

* fresh vegetable (cucumber, tomato, etc.)

Thai Food Preparations

1. In a big bowl, mix together flour, egg, ground pepper, minced garlic, seasoning sauce and water. Then knead with hand until all mixed well.

2. Dip the prepared squid in the flour mixture.

3. Heat oil in a wok over medium heat. Add squid (already coated with flour mixture) and fry until golden and crispy. Remove and drain.

4. Arrange fried squid in a serving plate. Serve immediately with dipping sauce (ketchup, plum sauce or chicken dipping sauce) and fresh vegetable.

Thai Recipe Ingredients

* 6 medium-sized shrimps, cleaned, shelled and deviened

* 8-12 chilies

* 1 tablespoon sliced red shallot

* 1 tablespoon sliced lemongrass

* 2 teaspoons dried peppercorn

* 1 teaspoon finely sliced coriander root

* 1/4 cup sliced fingerroot

* 3-5 chili peppers, sliced diagnally

* 1/2 cup sweet basil leaves

* 3 kaffir lime leaves, sliced

* 50 grams green peppercorns

* 1/2 cup chicken stock (or water)

* 1 teaspoon sugar

* 2 tablespoons fish sauce

* 2 tablespoons oyster sauce

* cooking oil

Thai Food Preparations

1. Grind chilies, lemongrass, dried peppercorn, coriander root, fingerroot in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat oil in a wok over medium heat. Add spice mixture (prepared in 1st step) and stir fry until fragrant. Then add shrimps and fry until nearly cooked.

3. Season with fish sauce, sugar and oyster sauce. Turn up to high heat, then add fingerroot, sliced chili peppers, sweet basil leaves, kaffir lime leaves, green peppercorns and chicken stock (or water). Stir quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a plate. Serve immediately with hot steamed rice.

spaghetti pad kee mao

Thai Recipe Ingredients

* 400 grams seafood (shrimp, fish fillet, green mussel, squid, etc.)

* 400 grams spaghetti, soak in hot water until done

* 2 tablespoons minced garlic

* 2 tablespoons soy sauce

* 2 tablespoons fish sauce

* 1/2 teaspoon sugar

* 1/4 teaspoon ground pepper

* 3 red+green chili peppers, coarsely chopped

* 50 grams baby corn

* 1/2 cup holy basil

* cooking oil

Thai Food Preparations

1. Wash prepared seafood in clean water. If you use fish fillet or squid, cut into well pieces before cooking. Or if you use green mussels, you may need to scald in boiling water before cooking.

2. Heat oil in a wok over medium heat. Add garlic, and stir until golden and fragrant. If you like hot taste, you may add chopped chili and stir fry with garlic during this process. Then add prepared seafood, and keep stirring until nearly cooked.

3. Add spaghetti and baby corn. Season with soy sauce, fish sauce, ground pepper and sugar. Lastly add holy basil and red+green chili pepper. Turn up to high heat. Stir fry quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a plate and serve immediately.

Thai Recipe Ingredients

* 1/4 cup green curry paste

* 350 grams chicken breast or thigh, cut in bite-size pieces

* 1 1/4 cups coconut milk

* 1/4 cup thai basil leaves

* 2 eggplants, cut into small pieces.

* 1/2 cup chicken stock

* 2 teaspoons palm sugar

* 3 tablespoons fish sauce

* 2 red chilies, sliced diagonally

* 4 kaffir lime leaves

Thai Food Preparations

1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.

2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.

3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

Ingredients
400 grams of pork, cut into bite sized pieces

3 tablespoons evaporated milk

1 cup all purpose flour

1/2 cup plum sauce

1/3 cup sugar

1 onion, sliced

2 tomatoes, sliced

5 pieces pineapple, cut into small cubes

1 tablespoon soy sauce

1/2 teaspoon concentrated tamarind paste

1 cup vegetable oil for deep frying

Preparations
1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.

2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.

3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.

4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.

Ingredients
3 cups cooked rice

12 medium sized shrimps

3 cloves garlic, finely sliced

1/2 minced green or red chilli for medium-spiced rice

2 tablespoons fish sauce

3 tablespoons vegetable oil

2 eggs

3 spring onions, finely sliced

1/2 cup fresh coriander

1 cucumber, sliced

1 lime, wedged and 1 tomato, also wedged

Preparations
1. Place oil in a wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).

2. Add prawns and stir fry until cooked thoroughly.

3. Move ingredients aside and crack egg into the wok. Stir to cook and break up the egg. When egg is nearly cooked, add the rice. Stir fry, keeping the heat medium-high.

4. Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes. Before serving, sprinkle with spring onion

5.and coriander on top and place cucumber and lemon besides the fried rice. Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.

Ingredients
300 g. sliced chicken thigh

1 1/2 tablespoon soy sauce

2 tablespoons oyster sauce

1/3 cup roasted cashew nuts

2 spring onions, chopped

3 cloves garlic, minced

1/4 onion, cut into small cubes

4 dried chillies, chopped

1 teaspoon seasoning soy sauce

1 tablespoon sugar

1 tablespoon cooking wine

2 tablespoons vegetable oil

Preparations
1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.

2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.

3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.

4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.

Ingredients
1 fish (any meaty white fish) weight 400-500 grams

1 tablespoon tamarind

3 tablespoons sugar

1 shallot, coarsely chopped

2 cloves garlic, coarsely chopped

3 sprigs coriander

2 tablespoons fish sauce

3 red or yellow chilies

Preparations
Fried Fish:
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.

TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350°F for 10 minutes.

Topping Sauce:
1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.

2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.

3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.

Ingredients
250 grams pork, thinly sliced

2 tablespoons light soy sauce

2 cloves garlic, chopped

450 grams fresh flat rice noodles

1 tablespoon dark soy sauce

200 grams chinese kale, cut into bite-sized pieces

1 medium egg, beaten

2 tablespoons oyster sauce

Preparations
1. Heat oil in a wok, then add garlic and sliced pork. Stir until the garlic is fragrant, and the pork is nearly cooked.

2. Add the noodles and the remaining ingredients, and stir until blended and heated through.

3. Open a spot in the middle of the wok, and drop the egg in. Scramble the egg until it is almost cooked. Fold in the noodles and mix them all.

4. Season with light soy sauce, sugar. The original taste should be the balance of flavours (it should be just on the sweet side with a salty tang. Transfer to a serving dish and serve immediately.

Ingredients
350 grams shrimp (shelled, deveined, and butterflied)

2 cups water

1 cup cooked rice

1/2 teaspoon preserved cabbage

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon minced garlic

Shiitake mushrooms, sliced

1 cup chinese celery (including the leaves), sliced

1 teaspoon pepper powder

fried garlic for topping (optional)

salted radish (optional)

Preparations
1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.

2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.

3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally. Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.

4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately.

Ingredients
400 grams pork with fat ( cut into 2" length x 1" thickness )

3 eggs

3 coriander roots

3 tablespoons soy sauce

1 tablespoon black soy sauce

4 tablespoons sugar

1/2 teaspoon five spices powder

3 cloves garlic, crushed

1 teaspoon peppercorn, crushed

1 tablespoon vegetable oil

3 cups water

coriander leaves (for garnishing)

Preparations
1. Heat water in a pot. Add eggs in a boiling water and wait until cooked. Remove from heat and peel out the egg shells.

2. Heat oil in a wok, add garlic and peppercorn. Fry until aromatic, then add pork and keep stirring until nearly cooked.

3. Add five spices powder, black soy sauce, boiled eggs, soy sauce, sugar and water. Let simmer for at least 30 minutes.

4. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves on top and serve immediately with steamed rice.

Ingredients
400 grams pork, cut into well pieces (or prawns, chicken, beef)

200 grams string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.)

2 kaffir lime leaves, sliced thinly

3 tablespoons red curry paste

3 tablespoons fish sauce

1 tablespoon sugar

coriander leaves (for garnishing)

Preparations
1. Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic.

2. Add pork and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar.

3. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds.

4. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.

Ingredients
350 gram squid, cleaned and cut into well pieces

3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]

1 spring onion, cut into 1" length

1 red chili, cut diagnally

5 garlic cloves, minced

2 tablespoons oyster sauce

1/2 tablespoon fish sauce

1/2 tablespoon soy sauce

1 teaspoon sugar

1 tablespoon roasted chili paste

1/4 teaspoon pepper powder

cooking oil

Preparations
1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.

2. Heat oil in a wok over medium heat. Add garlic and stir fry until golden. Then add spring onions and squid.

3. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.

4. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.

5. Transfer to a serving dish. Garnish with sliced red chili and serve immediately with hot steamed rice.

Ingredients
1 pork leg (if possible choose front leg), 600 grams

100 grams shitake mushroom (or other fresh vegetable)

4 eggs

3 coriander roots

3 tablespoons soy sauce

1 tablespoon black soy sauce

4 tablespoons sugar

1/2 teaspoon five spices powder

3 cloves garlic, crushed

1 teaspoon peppercorn, crushed

1 tablespoon vegetable oil

3 cups water

3 coriander leaves (for garnishing)

Sauce
2 yellow chiles, finely sliced

1 teaspoon coriander roots, chopped

3 tablespoons garlic, finely chopped

1/4 teaspoon salt

2 tablespoons white vinega

Preparations
1. Heat water in a pot. Add eggs and wait until cooked. Remove from heat and peel out the egg shells.

2. Heat water in a big pot. Then add pork leg, garlic, coriander roots, five spices powder, black peppercorns, light soy sauce.

3. Wait until the water boils again, then add dark soy sauce and shitake mushroom. Let simmer for at least 30 minutes.

4. Prepare the sauce by pounding all sauce ingredients using mortar and pestle or food processer until all ingredients mixed well. Then add vinegar and stir again, set aside.

5. After 30 minutes, remove from heat, then cut the pork leg into a well pieces and transfer to a serving plate. Garnish with coriander leaves on top and serve immediately with sauce and steamed rice.

Ingredients
450 grams fresh green mussels, cleaned well

1 teaspoon sugar

3 tablespoons vegetable oil

1/2 cup sweet basil leaves

2 tablespoons roasted chilli paste

4 fresh chillies, cut into long strips

2 teaspoons garlic, finely chopped

1 tablespoon fish sauce

Preparations
1. Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.

2. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.

3. Add cooked green mussels and stir for a 20 seconds. Then add fish sauce, sugar, chili and roasted chilli paste.

4. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with hot steamed rice.

Thai Recipe Ingredients

* 800 grams pork spare ribs, cleaned and chopped into well pieces

* 3 tablespoons honey

* 1 tablespoon sugar

* 1 tablespoon red wine (or cooking wine)

* 1/4 teaspoon salt

* 1/4 teaspoon powder pepper

* 4 cup water

* coriander leaves (for garnishing)

* cooking oil

Thai Food Preparations

1. Heat oil in a wok. Wait until hot then add pork spare ribs, fry until nearly cooked. Remove from heat and drain.

3. Heat water in a big pot over medium heat, wait until boiling then add fried pork spare ribs.

4. Add the rest ingredients, and turn down to low heat. Simmer for 30-40 minutes until the spare ribs are tender. Remove from heat.

5. Transfer to the serving plate. Garnish on top with coriander leaves. Serve immediately with hot steamed rice.

Ingredients
1 fish (any meaty white fish) weight 400-500 grams

2 scallions, cut into 1" long

3-5 chilies, chopped

6 cloves garlic, chopped

2 tablespoons fish sauce

4 tablespoons lime juice

1/2 cup chicken stock

coriander leaves (for garnishing)

Preparations
1. Clean and score the fish at an angle all the way to the bones on both sides to help it cook faster. Set fish on a heat-proof plate which is able to put in a steamer.

2. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes.

3. In a medium-sized bowl, add chicken stock, chilies, garlic, fish sauce and scallions. Stir until mixed well.

4. Remove the steamed fish from the steamer, then pour the prepared sauce over the fish and garnish with coriander leaves. Serve immediately with hot steamed rice.