http://www.realthairecipes.com Authentic Thai Recipes from Thailand Mon, 26 Apr 2010 09:47:08 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://www.realthairecipes.com/recipes/thai-style-omelette/ http://www.realthairecipes.com/recipes/thai-style-omelette/#comments Thu, 27 Dec 2007 13:12:17 +0000 cee http://www.realthairecipes.com/recipes/thai-style-omelette/ Thai-Style Omelette (khai jiaw, ไข่เจียว) is a common snack to eat on the street or a quick breakfast or lunch. It's usually eaten as a one-dish meal or snack over rice, and not eaten as part of a large family-style meal. It's very easy to make and goes really well with Sri Racha chili sauce.]]>

Add the oil to the pan on high heat. Wait until the oil is dancing around in the pan and almost smoking.

Crack the egg into a bowl. Add the fish sauce and pepper, and whisk with a fork until mixed and frothy.

Pour the egg mixture into the oil at a slowish rate, so that it’s a stream of egg hitting the hot oil.

Cook until lightly browned. Flip and cook the other side until browned as well. About 1-2 minutes.

Remove and serve over rice. Garnish with cilantro (optional) and serve with Sri Racha sauce.

]]> http://www.realthairecipes.com/recipes/thai-style-omelette/feed/ 8 http://www.realthairecipes.com/recipes/turmeric-chicken/ http://www.realthairecipes.com/recipes/turmeric-chicken/#comments Sun, 25 Nov 2007 14:04:47 +0000 cee http://www.realthairecipes.com/recipes/tumeric-chicken/ Turmeric Chicken (gai ka-min, gai leuang, ไก่ขมิ้น, ไก่เหลือง) is a common treat found in Pattaya or Bang Saen, the beach towns south of Bangkok. It's grilled by vendors who push their carts next to the beach. You buy a few pieces, a batch of sticky rice, and enjoy your meal under an umbrella with your feet in the sand. Jett made this recipe for my family one summer in Cape Cod, and they ate the whole batch without stopping. Here's her recipe.]]>

Peel the skin off the tumeric if using whole root. Smash with the garlic, coriander roots and peppercorns to make a paste.

Rinse the chicken and add to a bowl. Add the soy sauce, fish sauce & sugar.

Put your hand inside a plastic bag and rub the paste into the chicken. Poke the chicken with a fork a bit to make holes for the marinade to seep in. Coat well, cover and refrigerate for 4-5 hours or overnight.

After marinating, either grill or bake in the oven until cooked.

To test if your chicken is done, poke with a fork on the thickest part of the meat to the middle of the piece. Pull out the fork and watch the juice come out of the hole. If it’s pink, it’s not done. If it’s clear, it’s done. Don’t cut big slices into the piece or the meat will dry out.

]]> http://www.realthairecipes.com/recipes/turmeric-chicken/feed/ 5 http://www.realthairecipes.com/recipes/fried-chicken-with-lemongrass/ http://www.realthairecipes.com/recipes/fried-chicken-with-lemongrass/#comments Wed, 07 Nov 2007 05:34:17 +0000 cee http://www.realthairecipes.com/recipes/fried-chicken-with-lemongrass/ Fried Chicken with Lemongrass (gai tod dta-krai) is a very easy snack dish which goes great with beer! Boiling the chicken first makes it juicy and tender.]]>

Rinse and boil the chicken for about 15-20 minutes. Drain and set aside to cool.

Cut the chicken into pieces, larger than bite-size (about 1.5-2.5″ long).

Cut the lemongrass stalks into 1″ segments, and smash in a stone mortar & pestle until stringy.

Fry the lemongrass first in the oil on medium-high heat. When crispy set aside. Add the chicken, but make sure the oil is hot before you drop the chicken in. It’ll probably splatter a lot, so you might want to use one of those splatter screens.

Remove the fried chicken and drain. Place into a pot with the lemongrass. Cover with a lid and shake hard to mix well.

Serve. Goes well with beer!

]]> http://www.realthairecipes.com/recipes/fried-chicken-with-lemongrass/feed/ 4 http://www.realthairecipes.com/recipes/fried-chicken-with-salt/ http://www.realthairecipes.com/recipes/fried-chicken-with-salt/#comments Tue, 06 Nov 2007 09:13:35 +0000 cee http://www.realthairecipes.com/snacks-street-food/fried-chicken-with-salt/ Fried Chicken with Salt (gai tod gleua) is a very easy snack dish which goes great with beer! Boiling the chicken first makes it juicy and tender.]]>

Rinse and boil the chicken for about 15-20 minutes. Drain and set aside to cool.

Cut the chicken into pieces, larger than bite-size (about 1.5-2.5″ long).

Fry in the oil on medium-high heat. Make sure the oil is hot before you drop the chicken in. It’ll probably splatter a lot, so you might want to use one of those splatter screens.

Remove the fried chicken and drain. Place into a pot with the salt. Cover with a lid and shake hard to cover the chicken well with the salt.

Serve. Goes well with beer!

]]> http://www.realthairecipes.com/recipes/fried-chicken-with-salt/feed/ 0 http://www.realthairecipes.com/recipes/fried-spring-rolls/ http://www.realthairecipes.com/recipes/fried-spring-rolls/#comments Mon, 27 Aug 2007 16:35:28 +0000 cee http://www.realthairecipes.com/recipes/fried-spring-rolls/ Fried Spring Rolls are usually found sold on the street in Thailand. Typically, the vendors who sell them in Bangkok also sell deep fried tofu triangles, fried shredded taro cakes, fried shredded turnip cakes and fried corn cakes. You decide which ones you want (you can mix them) and the vendor dumps them in a bag, tops it with sauce and gives you a wooden stick to eat with. You can also get spring rolls at some restaurants, usually of Chinese-Thai origin. The restaurant version usually is a lot nicer, with shredded vegetables and meat, sometimes seafood. There is another variety of spring roll which has one shrimp inside each roll too.]]>

Submerge the dry mushrooms in water and soak for 2 hours. Squeeze out the water and slice the mushrooms thin. Keep the water for cooking later. If using frozen wrappers, you’ll want to de-thaw them now too.

Soak the bean thread noodles for 10 minutes in room temperature water until soft. Remove from water and cut the mess in 1/2.

Fry the mushrooms with 1 tablespoon of oil, 1 tablespoon of the oyster sauce and 2 teaspoons of the white soy sauce on medium high heat for about 5 minutes. Keep adding the mushroom water (which you soaked the mushrooms in) as it gets dry. Set aside.

Fry the garlic in a bit more oil until fragrant on medium-high heat. Add the noodles, mushrooms and the rest of the sauces. Stir well to mix.

Add the scallions and pepper. Remove and set aside. Let cool until room temperature.

Wrap the wrappers as shown. Put about 1-2 tablespoons of filling inside.

Seal with egg, water or wheat flour paste. Wheat flour paste can be made by combining a small spoon of wheat flour with water.

Deep fry on medium high heat. The oil should be dancing (you’ll see it move) but not smoking. Remove and let dry on a wire or mesh rack to keep it crispy.

Make the sauce by smashing the chili in a stone mortar & pestle, and mixing with the vinegar and sugar. Simmer over low heat until thicker, about 5 minutes.

]]> http://www.realthairecipes.com/recipes/fried-spring-rolls/feed/ 1 http://www.realthairecipes.com/recipes/drunken-noodles/ http://www.realthairecipes.com/recipes/drunken-noodles/#comments Tue, 12 Jun 2007 10:10:31 +0000 cee http://www.realthairecipes.com/vegetarian/drunken-noodles/ Pad Kee Mao is a versatile dish. It can be made with noodles, spaghetti, without noodles and served on rice, with seafood... you name it. Essentially you can make anything 'kee mao' by including a lot of chilies, fresh peppercorns & holy basil. In Thai, 'pad' means to stir-fry, and 'kee mao' means someone who likes to drink too much. 'Kee' literally means 'shit', and adding 'kee' in front of any verb means it's a bad habit. 'Mao' means drunk. So, a 'Kee Mao' (shit drunk) is someone who has a bad habit of drinking! What this has to do with this dish, I'm not 100% sure. I've heard that this is a common drinking food, and also that it's a good cure for a hangover. Your guess is as good as mine.]]>

Separate the noodles by peeling them apart one at a time. Set aside.

Prepare your ingredients: Slice the baby corns into 1/2 lengthwise. Crush the garlic and chilies, and set aside. Pick off the leaves & flowers of the basil, and set aside. Chop the large chili into rings.

If you’re using tofu, pre-fry it in hot oil until browned. Set aside.

Add the oil to a pan, and heat on high until it’s dancing around. Then add the garlic, chilies and green peppercorns. Keep stirring so it doesn’t burn.

When the garlic turns light brown, add the veggies & meat/seafood if adding. Keep stirring and cook until finished, about a minute. You may need to add a few tablespoons of water to help things not stick.

Add the tofu (if adding), then the noodles. You may need to add a bit more water if the pan gets too dry. Don’t add a lot, or the noodles will get mushy.

After frying for a minute or two, add the soy sauces, sugar and oyster sauce. Stir well to mix.

Add the basil & vinegar. Stir to mix. When the basil is wilted it’s done.

]]> http://www.realthairecipes.com/recipes/drunken-noodles/feed/ 30 http://www.realthairecipes.com/recipes/chicken-wrapped-in-pandan-leaf/ http://www.realthairecipes.com/recipes/chicken-wrapped-in-pandan-leaf/#comments Sun, 27 May 2007 09:48:47 +0000 cee http://www.realthairecipes.com/recipes/chicken-wrapped-in-pandan-leaf/ Chicken wrapped in Pandan Leaf is a popular restaurant-style dish in Bangkok. The leaf keeps the juices of the chicken inside, so you get very soft & juicy fried chicken. This is an excellent dish to make for a party. I've given a large recipe here for that purpose. This recipe makes about 30 leaf-packets.]]>

Cut the chicken into 2″ chunks, leaving the skin on.

Smash the garlic, peppercorns & cilantro/corriander roots together in a stone mortar & pestle to make a paste.

Transfer to a bowl. Add soy sauces, palm sugar, cooking wine, sesame oil and milk. Mix well.

Add the chicken and mix well. Cover and marinate for an hour or more in the refrigerator.

Dry roast the sesame seeds in a pan on medium-low heat until browned and set aside (optional).

In a saucepan, simmer the sauce ingredients on medium-low heat until thicker, about 5 minutes.

When the chicken is finished marinating, create little ‘pandan-leaf’ packets as shown in the slideshow. Add one piece of chicken per leaf packet.

Fry the leaf packet on medium heat for about 3-4 minutes per side, until brown.

Top the sauce with the sesame seeds and serve. (Unwrap & discard leaf before eating).

]]> http://www.realthairecipes.com/recipes/chicken-wrapped-in-pandan-leaf/feed/ 8 http://www.realthairecipes.com/recipes/spicy-corn-cakes/ http://www.realthairecipes.com/recipes/spicy-corn-cakes/#comments Thu, 26 Apr 2007 15:04:55 +0000 cee http://www.realthairecipes.com/recipes/spicy-corn-cakes/ Tod Man Khao Pod is a variation on the popular tod man plaa, or 'fish cakes' which are so common here in Thailand. This version uses corn kernels instead of fish, and is quite easy to make. Serve it with Slightly Pickled Cucumber Salad.]]>

Remove the kernels of corn from the cob. The best way to do it is to remove by hand, peeling in a downward motion, one at a time. This preserves the whole kernel, and leaves them juicy and flavorful when you bite into them. If you’re lazy, you can use a knife and slice them off. Or even lazier, just get frozen corn. Whole kernels do taste better, however, and don’t explode when you fry them.

In a bowl, add the corn, flour, egg, curry paste, sugar and lime leaves. Mix well.

Drop by rounded spoonful (and smush a bit once in the pan to flatten) into hot oil. Cook on medium-high heat until golden brown, flipping once. It should take about one minute per side.

Serve with Slightly Pickled Cucumber Salad.

]]> http://www.realthairecipes.com/recipes/spicy-corn-cakes/feed/ 0 http://www.realthairecipes.com/recipes/fried-corn-cakes/ http://www.realthairecipes.com/recipes/fried-corn-cakes/#comments Thu, 26 Apr 2007 14:40:42 +0000 cee http://www.realthairecipes.com/recipes/fried-corn-cakes/ Fried Corn Cakes, or 'Khao Pod Tod' are sometimes served in restaurants, but mostly seen as street food. They are eaten with a sweet and sour dipping sauce, and are very easy to make.]]>

Remove the kernels of corn from the cob. The best way to do it is to remove by hand, peeling in a downward motion, one at a time. This preserves the whole kernel, and leaves them juicy and flavorful when you bite into them. If you’re lazy, you can use a knife and slice them off. Or even lazier, just get frozen corn. Whole kernels do taste better, however, and don’t explode when you fry them.

In a bowl, add the corn, flour, egg, salt and pepper. Mix well.

Drop by rounded spoonful (and smush a bit once in the pan to flatten) into hot oil. Cook on medium-high heat until golden brown, flipping once. It should take about one minute per side.

Serve with sauce.

]]> http://www.realthairecipes.com/recipes/fried-corn-cakes/feed/ 0 http://www.realthairecipes.com/recipes/soy-sauce-fried-noodles/ http://www.realthairecipes.com/recipes/soy-sauce-fried-noodles/#comments Tue, 10 Apr 2007 05:54:35 +0000 cee http://www.realthairecipes.com/recipes/soy-sauce-fried-noodles/ Pad See Ew is a common street-food noodle here in Central Thailand. See Ew is a Southern Chinese word for soy sauce. This dish literally means 'stir fried soy sauce'. In Thailand, it's usually served with thinly sliced pork or chicken and Chinese Broccoli. Rarely do you see other vegetables.]]>

Separate the noodles from each other, and place on a plate.

Cut the Chinese Broccoli stems at an angle so they cook easier, in about 2″ (5cm) long pieces. Make sure to clean well.

Fry the garlic on high in the oil until lightly browned and fragrant.

Add the pork (or chicken) and fry until cooked through. Keep stirring so the garlic doesn’t burn.

Add the noodles. Keep stirring so they don’t stick.

Add the Chinese Broccoli, and mix well. You may need to add a little bit of water so everything cooks & doesn’t stick. Don’t add too much that the noodles get clumpy though. Add around 1 teaspoon at a time.

When the Chinese Broccoli is cooked (leaves are wilted and stems are darker green, about 1 minute), add the soy sauces, sugar and white pepper. Mix well.

Push the noodles to the side and add a little bit of oil to the pan. Crack the egg into the pan on top of the oil. Scramble in the pan and let sit until solid. Break it up a bit and mix with the noodles.

Dish out and serve with soy sauce, sugar, vinegar, chili powder and white pepper so you can flavor to your taste preference at the table.

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