Real Thai Recipes » Vegetarian

Thai-Style Omelette

cee — Thu, 27 Dec 2007 13:12:17 +0000

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.

Rice Noodles with Dark Soy Sauce

cee — Mon, 06 Aug 2007 11:58:11 +0000

Create the chili and vinegar sauce, if you don’t already have some on hand: chili and vinegar sauce recipe
Add all the soy sauces, water and 2 teaspoons of the chili & vinegar sauce together in a bowl and set aside. The rest of the chili and vinegar sauce can be stored in the fridge for a long time.
Chop the salty pickled radish (not the sweet kind) into small bits. Also chop up your coriander and scallions.
Steam the noodles in a bowl set in about 2″ of water (make sure the water level is below the rim of the bowl — you want to steam them, not boil them) for about 3 minutes, until the noodles are hot and softened.
While the noodles are cooking, bring a pot of water to boil and cook the bean sprouts for about 30 seconds in the boiling water. Drain and place on a plate.
Place the finished noodles on top of the bean sprouts on the plate.
Top the plate with the salted radish, then pour the sauce on top.
Finish with scallions, coriander, garlic & pepper. Mix well and enjoy!

Northeastern Glass Noodle Salad

cee — Tue, 19 Jun 2007 04:19:09 +0000

Toast the raw rice for a few minutes on medium-high until golden brown. Keep flipping them every few seconds so they don’t burn.
Pound the toasted rice in a stone mortar & pestle until powdered (see pic).
Toast the chili powder for a minute or two on medium-high until slightly darker and fragrant. Stir constantly. This can be quite dangerous if left forgotten on the stove — the smoke which is produced is quite spicy and can hurt your nose & lungs if left for too long!
Slice the shallots into thin rounds. Slice the scallions into 1/2″ (2cm) long pieces. Cut the long coriander into tiny pieces. Tear off the leaves of the mint and wash well. Set aside.

Soak the noodles for about 10 minutes until soft. Boil the water in a saucepan and cook the noodles for about 10 seconds. Remove and put into a bowl.
Add the chili powder, sugar, lime juice, toasted rice powder, fish sauce (or soy sauce), mint, scallions, shallots and long coriander to the bowl. Stir well.
Serve with a wedge or Chinese cabbage. You can top with small dried chilies too, if you want.

Drunken Noodles

cee — Tue, 12 Jun 2007 10:10:31 +0000

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.

Son In Law Eggs

cee — Sun, 06 May 2007 04:29:18 +0000

Boil the eggs: put the eggs in cold/room temp water on the stove, and make sure they are at least 1″ under the surface of the water. Bring to boil and boil for 7 minutes on medium-high. Don’t do a rolling boil, or the shells will crack. When finished, switch the water with cool water and leave for a few minutes to cool down. When cooled, peel and set aside for frying.
While the eggs are boiling, you can start with the rest of the steps. First is to dry-roast the chilies. Take the chilies and put them in a pan on medium-high and toss every few seconds. The air might get a bit spicy so make sure you have a window open or a fan on or something. Brown on each side and set aside.
Now you can make the sauce. Start by creating the tamarind paste out of the tamarind and hot water. Squeeze it in a small bowl with your fingers until you’re left with a paste and seeds/fibers. Remove the seeds/fibers and then strain the rest to get rid of the bits. Add to a sauce pan.
Heat on low until warm, and add the palm sugar and fish sauce. The palm sugar will melt in the heat. Cook until it’s melted and mixed well, and then simmer on low for about 5 minutes until darker brown. Set aside.
Frying time! In a wok add about 2 tablespoons of oil, and heat to high. Drop in the shallots and stir constantly (don’t stop even for a second or they will burn!) until lightly browned. Strain and remove.
Add a tablespoon more of oil, lower your heat to medium/high, and add your eggs. The recipe is for ‘deep fried’ eggs, but actually you don’t need to waste your oil to submerge them. Just keep turning the eggs so they evenly brown all over. When golden brown, strain and set aside.
Cut your eggs into quarters or halves, and arrange on a plate. Drizzle the sauce on top, and top with the fried shallots, roasted chilies and fresh coriander.

Spicy Corn Cakes

cee — Thu, 26 Apr 2007 15:04:55 +0000

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.

Fried Corn Cakes

cee — Thu, 26 Apr 2007 14:40:42 +0000

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.

Green Curry (Mom’s Recipe)

cee — Sun, 15 Apr 2007 07:15:59 +0000

First prepare the ingredients for the paste. Chop each piece into fine bits, to make the pounding easier. Roast the peppercorns on medium heat for about 5 minutes, until fragrant.
In a stone mortar & pestle, start with the lemongrass, and pound until it’s a paste. Then add the lime peel and galangal, and pound until paste.
Add the cilantro roots, salt, peppercorns, and pound until paste.
Add chilies and garlic, and pound until paste.
Add shrimp paste (if adding), and pound until mixed. Set your finished curry paste aside. Mom likes the curry paste to be somewhat gritty, so don’t worry about making a perfect uniform paste.
Separate the coconut cream from the milk, and put into two separate bowls, and prepare all of your ingredients.
Throw 1/2 of your coconut cream (head) into the hot pan. It should sizzle and boil like mad. Let it do this for about 20 seconds, then add all the curry paste.
Keep stirring the curry paste so it doesn’t burn or stick to the pan. If it dries out to much, gradually add more of the coconut cream to the pan, little by little. You want to cook the paste for about 2-3 minutes, until it’s really fragrant and you sneeze. Not joking. You will sneeze. The ingredients inside the paste cook at different speeds, and when the chilies start to cook, the air gets spicy. That’s when it’s done.
Add some more coconut cream and the meat or tofu. Keep stirring until cooked through, and make sure your paste doesn’t burn or stick to the pan. Keep adding coconut cream to slightly ‘boil’ the paste, not so much ‘dry fry’ it. If you run out of cream, start to use milk. If using beef, you’ll need to cook for much longer, until the beef gets tender. If tofu, just a minute to get the flavor through.
Add all the coconut milk and boil for a minute or two. Then add the eggplants and lime leaves.
Boil 1 minute, then add the basil, stir and serve. You may want to garnish with bits of basil to make it look pretty.

Vegetable Soup With Herbs

cee — Fri, 30 Mar 2007 07:52:58 +0000

First you make the curry paste. Start by smashing the peppercorns in a stone mortar & pestle until they become a fine powder.
Chop the herbs into small pieces, and add in order, smashing until a fine paste between each new herb: finger root, garlic, shallots, then chilies.
Dice the mushrooms into tiny pieces, then add them too, and smash until fine.
Add the salted beans, smash, mix, and set the finished curry paste aside.
Bring the water to a boil in a pan on medium high. Add salt & the curry paste, and stir well.
When the water boils again, add the thai pumpkin and goard.
When the thai pumpkin and goard are soft, add the sponge vegetable. Cook for a minute or two until soft.
Add soy sauce & palm sugar and mix. Add the soft leafy vegetables and basil now. Stir in and when wilted, serve.

Fried Quail Egg Wontons

cee — Sat, 24 Mar 2007 14:10:55 +0000

Deep fried quail egg wontons are a common street food found in Bangkok. Quail eggs are not gamy at all. They taste just like chicken eggs, only a lot smaller. On the street they are served on a skewer, about 5 on a stick. The vendor removes the stick, drops the eggs into a plastic bag, dumps the sauce on top, and puts the skewer in the bag too. You then use the wooden skewer to pick up the eggs to eat. This makes a great exotic party appetizer for entertaining friends.