Angled Beans Salad

Ingredients:

1.      15 to 20 angled beans

2.      1/4 cup roasted skinless peanuts

3.      2 spur thai chilies  

4.      2 cloves garlic

5.      1 tablespoon soya sauce mild

6.      1 teaspoon palm sugar or brown sugar

7.      Salt to taste

8.     2 teaspoon lime juice

Method:

1.      Wash the beans and trim off the ends than slice into thin.

2.      In moral and pestle add garlic and chilies, pound till broken up.

3.      Now add peanut and palm sugar than pounded.

4.      In bowl mix everything except for the soya sauce, salt and lemon juice.

5.      Sprinkle some pounded peanut on top.

6.      Enjoy!!     

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Glass Noodles Salad

Ingredients:

For dressing:

1.      1 tablespoon soya sauce

2.      2 tablespoon vinegar

3.      1 tablespoon sweet chilli sauce

4.      1/4 teaspoon red chili flakes

5.      1/4 teaspoon garlic paste

6.      2 spur thai chilies chopped    

For salad:

1.      2 cups glass noodles

2.      1/2 cup shredded raw papaya

3.      1/2 cup mung sprout

4.      1/2 cup shredded cabbage

5.      1/2 cup shredded carrot

6.      1/2 cup shredded onion

7.      1/2 cup shredded cucumber

8.      1/2 cup bell pepper

9.      1/2 cup skinless roasted peanuts

10.  1/2 cup pineapple    

11.  Few coriander leaves

12.  Salt to taste

Method:

1.      Take one bowl of hot water, soak in the glass noodles, cover and leave for 10 minutes.

2.      Drain and cut into smaller with scissors.

3.      In small bowl mix the all dressing ingredients and whisk well.

4.      Mix the all salad ingredients together, toss them well.

5.      Add the dressing to the salad and mix well.

6.      Garnish with peanuts and coriander leaves.

7.      Your salad is ready to serve.
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Vegetarian Thai Fried Rice (khao pad)

Ingredients:

1.      3 tablespoon oil

2.      2 cups cooked jasmine rice or long grained rice

3.      2 to 3 garlic cloves minced

4.      1 cup mixed vegetables cut in cubes ( I used carrot, yum, white onion, pumpkin, baby corn, long beans)

5.      1/4 cup basil leaves chopped

6.      1/4 cup fried cashews 

7.      1 tablespoon light soy sauce

8.      Salt

9.      Cucumber

10.  lemon

Method:

1.      In pan heat the oil and stir fry the vegetables until just cooked (Add the harder ones first and tender ones last).

2.      Now add garlic and stir well.

3.      Add the rice to the pan and heat thoroughly.

4.      Finally, mix in the soy sauce, cashew, basil and salt.

5.      Serve hot with thin slices of cucumber and slices of lemon.

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Vegetarian Som Tam Malakor (Thai papaya salad)

Som tam is a very common dish eaten throughout Thailand. This dish is combines the four main tastes of local thai cuisine: sour, sweet, hot and salty. Som tam means “sour pounded” The traditional method of shredding a green papaya is quite easy. The hard, green papaya is peeled with a sharp knife, and then it is held in one hand while the other cuts and shreds the flesh, before it is sliced away from the papaya. This low calorie, and nutritious salad is very easy so try this…..
Ingredients:

1.      2 cups shredded  raw papaya

2.      2 tomatoes halves

3.      1/2 cup long beans (optional)

4.      1/4 cup toasted skinless peanuts

5.      4 to 5 garlic cloves

6.      4 to 5 spur thai chilies

7.      1 tablespoon palm sugar

8.      1/4 cup lemon juice

9.      1 teaspoon soy sauce

10.  Salt to taste

Method:

1.      Peel the papaya and remove seeds and shred in long.

2.      Take mortal and pestle, add into garlic and chilies than pound till broken up.

3.      Now add palm sugar and pound, than add lemon juice.

4.      Smash with pestle to dissolve the palm sugar.

5.      Add long beans and tomato and crush lightly.

6.      Take one large bowl add mix all ingredients.

7.      Mix well and sprinkle more peanuts for garnish.

8.      Enjoy with sticky rice, jasmine rice or as aside dish.

Note:

·        Use tamarind juice instead of lemon juice.

·        If you want the papaya to be crunchier, peel the papaya and put it into water and leave it in the fridge for 15 minutes.

·       You can settle on ur own balance of ingredients to make it to ur taste.

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Vegetarian Thai Green Curry ( Gaeng Keow Wan)

Ingredients:

1.      1/4 cup green curry paste

2.      1/2 cup coconut milk

3.      1/2 cup water

4.      3 tablespoon vegetable oil

5.      4 kaffir lime or lime leaf

6.      1/2 cup sweet basil leaf

7.      5 to 6 broccoli, florets (optional)

8.      5 to 7 whole green peas

9.      3 thai eggplant

10.  1/4 cup small round green eggplant

11.  1 cup tofu or paneer, cubes

12.  2 to 3 spur green chilies (optional)

13.  1 teaspoon soy sauce

14.  1 tablespoon palm sugar or brown sugar  

Method:

1.      Cut thai eggplant in big chunks, torn lime leaves, basil and whole peas, keep it aside.

2.      Mix together coconut milk and water and keep aside.

3.      Heats the oil in pan add green curry paste and sauté for 2 minutes.

4.      Reduce the heat and pour coconut milk mixture, stir until a film of green oil surfaces.

5.      Now add broccoli, both eggplants and peas and simmer for about 4 minutes.

6.      Season with palm sugar, soy sauce, lime leaves and spur chilies ( Adjust the seasonings as desired).

7.      Now add tofu and cook until eggplants are done but not mushy, stir occasionally.

8.      Sprinkle sweet basil leaves, then turn off the heat.

9.      Garnish with basil and serve with jasmine rice or with rice noodles.    

Note: 

If you like more gravy add more coconut milk. 

My curry is not very spicy but if you like more spicy  add 1 tablespoon curry paste more.

The curry is too spicy for you add more coconut milk and palm sugar.
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Vegetarian Thai Curry Paste ~ Red /Green / Yellow

Thai cuisine is one of the most robust and flavors some of all Asian cuisines. This cuisine is traditionally characterized by its blend of sweet, sour, hot and salty flavors. Curry paste is one of the most important ingredients in Thai Cooking. Curry paste is traditionally made by mortar and pestle same like our Indian chutney. Curry paste is used in various menus in Thai cuisine , but mostly in Curry and stir fry dishes. There are several styles of curry pastes. The different is from the row ingredients used in each curry paste and the purpose of cooking. Here I give red, yellow and green curry paste recipes which I use in my Vegetarian Thai cooking. 

For Red Curry Paste:

1.      6 to 7 dried red spur chilies

2.      2 to 3 dried red hot chilies seeded

3.      4 to 5 shallots or half big red onion

4.      1/8 cup garlic cloves chopped or 7 to 8 big cloves

5.      3 to 4 coriander roots

6.      1 teaspoon lemongrass chopped

7.      1 teaspoon finally chopped galangal or 1/2 teaspoon dry galangal powder

8.      1/2 teaspoon kaffir lime ride

9.      7 to 8 peppercorn

10.  1 tablespoon roasted cumin - coriander powder

11.  Salt to taste     

Method:

1.      Soak both chilies in water for 2 hours. Drain the water.

2.      Grind chilies and all the ingredients until finely blended using a mortar or blender.

3.      Keep it in an airtight glass jar.

4.      This will store in freezer for months.

For Green Curry Paste:

1.      1 cup green hot chili clipped  or 9 whole chilies 

2.      4 to 5 shallots or half big red onion

3.      1/8 cup garlic cloves chopped or 7 to 8 big cloves

4.      4 to 5 coriander roots with stalks

5.      1/2 cup coriander chopped 

6.      1/2 teaspoon lemongrass chopped

7.      1 teaspoon finally chopped galangal or 1/2 teaspoon dry galangal powder

8.      7 to 8 fresh green peppercorn or dry

9.      1 tablespoon roasted cumin - coriander powder

10.  2 to 3 lime leaves

11.  Salt to taste     

Method:

1.      Combine all ingredients in blender jar and grind.

2.      Pulse control until the mixture has a smooth, fine paste consistency.

3.      Store in refrigerator up to month.

For Yellow Curry Paste:

1.      4 to 5 yellow hot chilies or red dried chilies seeded and soaked until tender

2.      4 shallots

3.      2 to 3 coriander roots

4.      1 tablespoon roasted cumin coriander powder

5.      1 tablespoon fresh turmeric chopped or 1/2 teaspoon turmeric powder

6.      7 to 8 white peppercorn

7.      1/2 teaspoon lemongrass chopped

8.      1/2 teaspoon galangal chopped

9.      10 cloves garlic

10.  1/2  teaspoon kaffir lime ride

11.  Salt to taste

Method:

1.      Combine all ingredients in blender jar and grind.

2.      Store in refrigerator up to month.

Note:

·        Many recipes suggest using ginger as galangal substitute but I’m not agree because galangal aromas and taste is very strong and both are different things same like soth and ginger…..

·        Where as you can substituted lime leaves to kaffir lime.

·        Peel the outer rind of a kaffir lime don’t peel white layer as that make the paste bitter.

·        Lemongrass and galangal aromas is very strong.  Be careful not use too much lemongrass and galangal, as it can overpower the taste of a dish.   

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Vegetarian Thai Style Fried Spring Rolls (Po Pia Tod)

Spring rolls are a favorite appetizer for many people. This is classic snack. In Thai language it’s called “poh pia tod”, originally its make with spring roll sheet, sprouts, noodles, cabbage and some non veg. I eat vegetarian version in many Thai Restaurant. Fresh colorful vegetable inside and thin crispy wrapper outside makes these rolls fun to eat. From 13th April songkran, traditional Thai New Year is started so I post this my second Thai songkran recipe.  Happy songkran!! J.   

Ingredients:

1.      Spring roll wrappers

2.      1 packet dried glass noodles

3.      1 cup carrot shredded or cut in small cube shape

4.      2 cups cabbage shredded

5.      1/2 cup mung bean sprouts (Optional)

6.      2 green chili chopped

7.      1 teaspoon white pepper powder

8.      1 tablespoon soy sauce

9.      1 tablespoon mushroom oyster sauce

10.  2 tablespoon oil

11.  Salt to taste

12.  Oil for deep frying

13.  1/2 cup water

14.  1 teaspoon corn starch

Method:

·        Mix corn flour with 1/2 cup water and keep aside.

·        Thawed spring roll wrappers and kept under a kitchen towel.

·        Soaked glass noodles 15 minutes or until pliable and cut into 5 – 6 inch pieces.

·        Put 2 tablespoon oil in large pan.

·        Add carrot, beans, soy sauce and oyster sauce mix well.

·        Add cabbage, chili, salt and pepper, stir fry until the bean sprouts start to soften up.

·        Add the noodles and stir just mix very well. Off the heat and allow the filling to cool completely.

·        Fill each roll wrappers with 2 tablespoon of filling.

·      Then fold the wrapper over the filling. Be sure to wrap up in the corner securely under the filling.

·        Roll tightly, brush the edge of wrapper with little corn flour mixture and sealed the roll (See Photograph).

·        Place each spring roll seam side down; press it lightly to secure the end tip.

·        Arrange them large baking sheet in single layer, make sure they don’t touch each other.

·         Than cover with kitchen towel.

·         Heat the oil and fry spring rolls until crispy and golden brown.

·         Cut and serve with  Thai table sauce or chili sauce.

Note:

To avoid deep-frying, arrange the spring rolls on a baking sheet and brush the outsides thoroughly with oil. Bake them in a 190°c oven until crispy. Baked spring rolls will not be golden brown like fried spring rolls and they lose their crispiness sooner than their fried counterparts. But when fresh out of the oven, they're crispy and delicious.

For Store spring roll: Take a freezer container and sprinkle the corn starch in bottom, arrange the spring rolls single layer than cover with baking paper and repeat until all the spring rolls are in the container. Store in freezer.
              


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A Perfect pair Mango with Sticky rice (Khao niew ma muang)

 

Sticky rice with mango (khao (rice) niew(sticky) ma muang(mango)) is a traditional Thai  dessert. it’s very popular sweet and my son love it. Mostly I never make Thai food at home because it’s easily available here in Thailand.Traditional sticky rice make in traditional Thai steamer. If you don’t have a sticky rice steamer, you can try steaming in a regular steamer or rice cooker, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through. You could also try in microwave.  The water level should be just above rice,, so for 1 cup of rice to have ½ cup water. for prepare in microwave  I recommend using glass or ceramic bowl with lid or microwave rice cooker is the best.
Here i make this rice in microwave. The best mango to eat with this dish is south east asia mangoes. Which called ‘Naam Dok Maai’ this mango is not very sweet like Indian mangoes and good going with this sticky rice or glutinous rice.

Ingredients:

For Rice:

1. Thai white glutinous rice
2. Water as needed
3. 1 mango sliced
4. Mung beans for decoration
   

For Coconut sauce:

1. 3/4 cup coconut milk (fresh or caned)
2. 1/3 cup sugar
3. 1/4 teaspoon salt

For Topping sauce:

1. 1/4 cup coconut milk
2. 1 ½ teaspoon sugar
3. 1/4 teaspoon salt
4. 1/4 teaspoon tapioca flour, rice flour or cornstarch

Method:

1. Wash and soak the glutinous Thai rice for at least 2 to 4 hour before steaming.
2. Steam for 30 to 35 minutes on medium- high in rice cooker or until nice and chewy.
3. In microwave cook 10 minutes in high hit. Take it out and stir.  
4. While steaming prepare the sauce for the rice. 
5. Add the coconut milk to a saucepan along with the sugar and salt.
6. Stir over low heat in 40 second to one minutes and stir until dissolved sugar. Set aside (Hard boiled coconut milk will curdle.).
7. Now prepare the topping sauce in a small pan add the coconut milk, sugar, salt and rice flour and stir over low heat until thickened and remove from heat. Set a side.(If you don’t like you can avoid this topping sauce).
8. When the rice is finished pour ¾ of coconut sauce over the hot sticky rice and mix well.
9. Keep adding more until you reach saturation point. (Depending on the rice absorb.)
10. It should be around ¾ of the sauce. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid.  
11.  Let it sit for 5 to 10 minutes. The rice should be a little mushy.
12.  Sliced mango and arrange on a plate sticky rice next to it.
13. Add a spoon of the topping sauce and garnish with fried mung beans.(oops  in my kitchen no have).
14. This dish is not eat very cold or hot you can enjoy in room temperature.

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