Easy Thai noodle recipe - Stir fried rice noodle with chicken and eggs

This easy Thai noodle recipe is cheap and not hard to cook. Stir fried rice noodle with chicken and eggs or Kaew-Taew-Kua-Kai is also a good luncj. You should use wide rice noodle to capture the heat of cooking. 

Easy Thai noodle recipe - Stir fried rice noodle with chicken and eggs

500 g. (1 lb.) Rice noodle

1 cup Chiken, sliced

4 tbs. Oil

¼ cup Dried cabbage leave

3-4 Green onion, sliced

10 leaves Lettuce

1 ts. Soy sauce

2-3 tbs. Oyster sauce

2 tbs. Fish sauce

1 ts. Sugar

3-4 Eggs

Pinch on ground pepper

1. Fry dried cabbage leave and chicken until 70 percent cooked.
2. Add rice noodle in the wok with medium heat. Quickly stir noodle for about 2 minutes.
3. Season with fish sauce, soy sauce, oyster sauce, and sugar. Stir until cooked.
4. Break the eggs and add into the wok. Stir until mixed thoroughly.
5. Serve with Sriracha or chili sauce.

You can also add some meat ie. shrimps and/or squid in this recipe. Enjoy your meals!

BTW, merry Christmas and happy new year. May the coming year full of joy and happiness to you all! :)

Photo:

- http://www.wongnai.com

Beef&noodles –Rice noodle with ground meat sauce

This beef and noodles recipe is another one of my favorite. Not so spicy. Should be a good dish for you lunch.

Beef&noodles –Rice noodle with ground meat sauce 

500 g. (1 lb.) Rice noodle

3 tbs. Oil

1 ½ cups Ground meat

1 tbs. Garlic, thoroughly chopped

5 leaves Lettuce, sliced

1-2 Onion, sliced

1-2 Tomato, sliced

½ tbs. Curry powder

1-2 tbs. Sweet soy sauce

2 tbs. Soy sauce

1 tbs. Sugar

1 ½ cup Beef or chicken stock

4 tbs. Cornstarch diluted in ½ cup of water

1. Fry rice noodle with black sweet sauce for about 1-2 minute and turn light brown. Put on the plate that garnished with sliced lettuce.
2. Fry thoroughly sliced garlic for 15-20 sec. Add sliced onion and sliced tomato. Fry until cooked.
3. Add ground meat. Stir. Add curry powder.
4. Pour beef or chicken stock and cook until boil. Flavor with sugar and soy sauce.
5. Add mixed cornstarch water. Stir until the sauce is thick.
6. Put the sauce on the noodle. Serve.

This beef and noodle recipe could be side-dished by a fried egg. You can use ground pork or ground chicken. Adding some thoroughly chopped vegetable ie. carrot, mushroom, etc. also coloring this dish in a beautiful way.

Photo

- http://www.hideawayguide.com/

Cooking with fish sauce – Shrimp in fish sauce

Cooking with fish sauce is a really common in Thai cuisine. This shrimp in fish sauce (Koong Chae Nam Pla) is one of the easiest Thai dishes. It’s really spicy, make it a very good savory eaten with alcohol drinks.

Cooking with fish sauce – Shrimp in fish sauce

500 g. Shrimps

¼ cup Fish sauce

Ingredients for sauce

50 Birds eye chili

10 cloves Garlic

1 tbs. Coriander, thoroughly sliced

3 tbs. Fish sauce

3 ts. Sugar

¼ ts. Salt

4 tbs. Lime juice

¼ cup Mint for topping

1. Put the shrimps on a plate. Pour ¼ cup of fish sauce over the shrimps and keep them in a refrigerator for about 1-3 hours.
2. Making sauce by blending birds eye chili, garlic, and coriander. Flavor with fish sauce, lime juice, sugar, and salt. Stir until the sugar is diluted.
3. Top the shrimp with sauce. Serve.

Easy, right? As I said before, this dish is a good food eaten with drinks. Thai people usually have many foods eaten with alcohol beverages like many Asian cuisines. Most of the dishes are hot, sour,  and spicy, so you have to drink to soften the hot and spiciness, make it more fun in drinking with friends. 

I have just open an online home accesaries shop (you can visit it at http://welcomehome.lnwshop.com/, but it was written in Thai, of cause!), also plan to looking for a export market about Thai paper (Saa paper) and Thai local fabric in the future, may be in the 3rd or 4th quarter of the upcoming year, so I'm kindda busy. Anyway I will try to post recipes at least once a week. Enjoy your life! :)

Photo:

- http://www.menuaroi.com

Good stir fry recipe - Stir fried macaroni

Another good stir fry recipe that use macaroni with Thai cuisine technics. Easy to cook and a good lunch. This recipe use shrimp and chicken meat, but you can them with any meat you like, ie. sausage, pork, ham, etc.

Stir fried macaroni

1 Onion, sliced
1 Tomato, sliced
5 Shrimp

¾ cup Macaroni
2 Eggs

¼ cup Chicken, sliced
4 tbs. Ketchup
1 tbs. Soy sauce

½ ts. Sugar

½ ts. Salt
3 Spring onion, roughly shopped

1. Boil macaroni until cooked
2. Put 3 tbs. of oil into a wok with medium heat. Add onion and fried. Add tomato, shrimp, and chicken. Stir until cooked
3. Break the eggs and put them in the wok. Stir.
4. Add cooked macaroni
5. Add ketchup, soy sauce, salt, and sugar
6. Put the chopped spring onion and stir.

Through the original recipe use macaroni, you can use other pastas to create this wonderful dish. Enjoy!

Photo:

- http://www.siamclub.com/2011/03/thai-esan-jad-jan-restaurant/

Recipe for ground pork –Fried bread with ground pork spread

Easy recipe for ground pork to cook as a snack or appetizer for your party.  Although the original recipe used ground pork as a spread, you can substitute with any ground meat-chicken, meat, etc. This fried bread with ground pork spread  (Ka-Nom-Pang-Naa-Muu) is an easy-to-cook snack that even children can cook by their own or under parents guidance.

Fried bread with ground pork spread

5 Bread, cut into piceses

1 cup Ground pork

2 Eggs

2 tbs. Garlic

2 ts. Coriander root

2 ts. Pepper

2 tbs. Soy sauce

1. Crush or grind garlic, coriander root, and pepper thoroughly
2. Mix 1. With ground pork,  soy sauce, and egg, Stir until sticky.
3. Spread 2. Over the breads. Press until the spread stick with the bread.
4. Add some cooking oil into the wok or pan. Using medium temperature fried the breads (facing down) until cooked. Turnover and  continue frying until the bread is yellow brown
5. Serve with ajad (cucumber and onion in vinegar) 

The trick of this recipe for ground pork is to use the overnight bread, not the fresh one. The bread that left for days in a refrigerator would be the best. You can also use French bread and sliced with 1½ cm. (about half an inch).

Photo:

- http://www.dumenu.com

Easy Thai noodles recipe –Fried noodles with soy sauce

There are a lot of easy Thai noodle recipes.  As we all know, noodle is a basic ingredient for Chinese northern cuisine. Thais and Chinese have contact for years and there are a lot of Thai with Chinese ancestor. These Chinese immigrants brings along their cooking technics and ingredients to Thai cuisine.  This dish is another example of cultural exchange in Thai kitchen.

Fried noodle with soy sauce is so common that you can find it in most of a-la-carte shop or any street food shop. It is also easy to cook.

Easy Thai noodles recipe –Fried noodles with soy sauce

200 g. Wide rice noodles

¼ cup Pork (or any meat you like), sliced

½ cup Chinese broccoli, chopped

3-4 cloves Garlic, crushed

1-2 Eggs

1 ts. Sugar

1 ½ ts. Sweet soy sauce

1 ½ tbs. Soy sauce

1. Fried garlic with oil for 10-20 seconds. Add sliced pork and fried until cooked
2. Add wide rice noodle into the wok.
3. Add Chinese broccoli
4. Break the egg and put it in the wok. Stir.
5. Flavor with sweet soy sauce, soy sauce, and sugar.
6. Serve with vinegar, sugar and Thai paprika for flavoring.

This dish, like most of Thai a-la-carte dishes, can be flavor according to the taste of each individual. Some may like love sweetness, just add sugar. If you like it hot, Thai paprika is you choice. Also you can use lime juice (just slice for a piece) instead of vinegar.

Photo:

- http://www.thaigoodview.com/library/contest2552/type1/tech03/12/p11.html

Chicken and fried rice recipe -easy American fried riceChicken and Fried rice recipe -Easy American Fried rice

Though the name is American, this chicken and fried rice recipe is not an American food. It's Thai.Believed to be invented by a Thai chef for G.I. during the Korean and Vietnam Wars. Another legend said that it was invented by a manager of a hotel who tried to deal with the problem of the canceled American breakfast and lunch order, so she cooked the canceled order ie. sausage, fried chicken, ham, etc. with Thai rice and called "American fried rice" or Kao Pad American in Thai. This chicken and fried rice recipe is easy to cook and not spicy. Good for children or anybody who would love to tried Thai food but cannot tolerated the spicy taste.

Chicken and fried rice recipe -easy American fried rice

1 cup Cooked rice (better used old rice, or put the cooked rice in the refrigerator for a night after cooked)

1 Ham

2 Sausage

1 Egg

¼ cup Green peas

1 Onion, sliced

1/8 ts. Powdered pepper 

2 ts. Seasoning sauce

1 ½ tbs. Tomato ketchup

2 tbs.  Butter

1 Chicken leg

1. Mixed the cooked rice with tomato ketchup and seasoning sauce thoroughly
2. Fried the egg with medium temperature
3. Fried ham and sausage
4. Fried chicken leg (deep fried)
5. Put the butter in a pan. Add sliced onion and rice. Add green peas and fried with low to medium temp. You may flavor the dish with seasoning or soy sauce.
6. Serve the fried rice with fried egg, fried sausage and ham. Top with powdered pepper

For a better flavor of this chicken and fried rice recipe -easy American fried rice, You may add some raisin during the step 5 and have some fresh tomato (sliced), cucumber and/or lettuce as side dish.

Photo:

- http://www.xn--m3c2aazhl9ab1d.net/2012/05/blog-post_30.html

Simple dessert idea- Chinese Water chestnut in coconut cream

Chinese Water chestnut in coconut cream or Tub Tim Krob is a simple dessert idea. Easy to cook. A good dessert after a hot and spicy Thai meals.

Chinese Water chestnut in coconut cream

1 cup Chinese water chestnut, cube cut
1/2 cup Tapioca starch
3/4 cup Coconut milk
150 g. Sugar
3/4 cup Water
Ice, Coloring

1. Dilute pink coloring with water. Add chinese water chestnut and stir. Wait for 10 minutes.
2. Put the colored water chestnut into tapioca starch and stir.
3. Boil 2 cups of water. Put the chinese water chestnut and boil until 3/4 cooked. Take them out.
4. Boil sugar with water to make syrup. Stir for 2-3 munutes. Add coconut milk.
5. To serve-put the water chestnut into a bowl. Add the syrup and ice.

You can top this dessert with some sliced fresh coconut or jackfruit. The trick of this cooking is that you should not cook the 3rd step untill the tapioca starch is all crytal. That will be over cooked and the tapioca starch will be too soft and fall out. Just boil the water chestnut and see if the tapioca starch is partly crytal.

That's it! Enjoy your meal. :) 

Photo:
- http://topicstock.pantip.com/food/topicstock/2012/03/D11830521/D11830521.html

Heart healthy soup recipe –Ivy gourd soup

This heart healthy soup recipe use ivy gourd as a main ingredient. Thais usually grew ivy gourd as a homegrown vegetable. We use its tips and leaves as a side dish for many curry paste and to cook. This recipe is really easy to cook.

Ivy gourd soup

1 cup Ivy gourd  

2 Coriander roots, sliced

¼ cup Garlic

1 tbs. Pepper

½ cup Ground pork

½ ts. Sugar

½ tbs. Soy sauce

2 tbs. Fish sauce

3 cups Water

1. Thoroughly crush garlic, coriander roots, and pepper. Mix with ground pork. Add sugar and soy sauce.
2. Boil water with medium heat. Flavor with fish sauce.
3. Put the mixed ground pork in 1  into the soup.
4. Add ivy ground and cook for about 1 minute. 

You can eat this heart healthy soup alone or eat it with spicy Thai dish. If you cannot find any ivy gourd, any vegetable that has sweet taste would be a good substitute ingredient. 

Photo:

- http://www.oknation.net/blog/print.php?id=381228

Easy curry sauce recipe- Northern spicy meat and tomato dip

Northern spicy meat and tomato dip (Nam Prig Ong) is an easy curry sauce recipe from Northern Thai region. Despite the name is “spicy”, it is just mild in taste (according to my tongue). If you have a chance to come to northern Thai region-Chiang Mai, Chiang Rai, Lampang, etc- and have local dinner, I’m sure that this dish would be one in the menu list. It is one of the most famous Northern Thai (or what we called Lanna) food.

Easy curry sauce recipe- Northern spicy meat and tomato dip

9 Dried chilli (or 2 tbs. crushed chilli)

3 tbs. Shallot

2 tbs. Garlic

1 ½ tbs. Shrimp paste

1 ts. Salt

1 tbs. Galangal

1 tbs. Palm sugar

1 ½ cup Ground pork

4 cups Tomato, thoroughly sliced

2 tbs. Fish sauce

1 tbs. Coriander root

Coriander, spring onion for topping

1. Crushed dried chilli, shallot, garlic, coriander toot, galangal, salt and shrimp paste together.
2.  Add palm sugar, ground pork, and sliced tomato.
3. Fried the curry paste with oil. Flavor with fish sauce.
4. Top with coriander and sliced spring onion.

This  homemade curry sauce has lots of fresh vegetable as side dishes.  Of the fresh vegetable that Thais eat with this menu are cucumber, coriander, cabbage, yardlog bean, etc. Surely this menu will be good for your health! Though Northern Thai people usually eat this dish with sticky rice, jasmine rice is okay. I myself sometime use this easy curry sauce recipe as a pesto for pasta and it’s get along really well. Kind of fusion food. :) You can also try it if you’d love to. 

Photo:

- http://library.cmu.ac.th

Easy snack for parties -Pineapple canapé

Here is the Pineapple canapé recipe that should be one of the easy snacks for parties. You can used this dish as a stater/appetizer. Pineapple canapé or what we called in Thai as “Ma Hor” is an authentic Thai food that seldom young generation known about this food. It was served as a snack for many Thais.

Pineapple canape'

½ cup Pork, ground

½ cup Prawn, ground

1 tbs. Pepper, garlic, and coriander roots blended thoroughly together

1 ½ tbs. Fishsauce

1 tbs. Sugar

¼ cup Peanuts, roasted and sliced or crushed

1 Chilli, sliced

2 tbs. Coriander

3 tbs. Oil

1 Pineapple

1.  Put the oil in the wok and fry blended pepper, garlic, and coriander roots for about 1-2 minutes

2.  Add ground pork and ground prawn

3.  Flavor with fish sauce and sugar. The taste should be lead by salty, follow by sweetness

4.  Add roasted and crushed peanuts

5.  Take the ingredients out and wait until it cool down

6.  Sliced pineapple into pieces 

7.  Top with the ingredients in 4.

8.  Decorate with sliced chilli and coriander.

This recipe is one of the easy snacks for parties. You can cook all the staff and keep it in a refrigerator before the party start. If you don’t have a pineapple, any fruit with the sour taste-tangerine, kiwi fruit, etc. -would be a good substitute.   

I’m a little bit busy with my work. Making plan about opening an e-commerce shop about home decorating items so I almost forgot to update my blog. But here I am. :) Anyway, I have to go again. Hope you enjoy your life. Well, see you!

Photo:
- http://www.papamenu.com/?p=1585

What to make with pork-Fried pork with garlic and pepper

If you have a pork and you don’t have any idea what to do with pork, here’s an easy and quick Thai dish for you.

Fried pork with garlic and pepper

½ kg. Pork, sliced

20 Pepper, crushed

1 ts. Salt

2 tbs. Soy sauce

2 tbs. Oyster sauce

5-10 Cloves of garlic

3 Coriander roots

2 tbs. Palm sugar

1.       Crushed pepper, coriander roots, and garlic thoroughly

2.       Diluted palm sugar with soy sauce and oyster sauce

3.       Marinated pork with all the ingredients for 2-3 hours

4.       Fried with low heat

You can eat this dish with rice, top the dish with coriander. Use chilli sauce or fish sauce with chilli to flavor the dish if you love. Also add some fresh sliced cucumber as a side dish. Easy, right? This is another common a la carte food in Thailand.

The secret of cooking this dish is the frying. You should use a lot of oil with low heat. Wait until the oil is warm or almost hot then add marinated pork.

Crushed pepper, coriander root and salt is what we use a lot in marinating Thai cuisine. Some of my friends even called it “three stooges”. My mom usually prepares this ingredient and put it in a small jar keeping in a refrigerator.  You can try it too.

Now you have an idea what to make with pork. Hope you all enjoy your meal!

Photo:

- http://toptenthailand.com/

Thai dehydrated fruit recipe-dried candied mango

Dried candied mango is a common dehydrated fruit recipe for Thais. If you are a fruit lover, Thailand should be your paradise. We have so many types of tropical fruit- banana, mangosteen, rambutan, durian- you name it! Their price also so cheap compare to prices in the western or in some countries. I heard that other countries sell mango by unit, right? In Thailand, most of fruits usually sell by weight! Mango is another local fruit.  Sometime in the plentiful seasons there left some surplus, so Thai preserve them by making dried candies mango. It is easy to make but take a lot of energy. If you wan to try, here is the recipe.

Dried candied mango

6 and 1/2 cups Mango, thoroughly chopped 
1 ts. Salt

1. Mix mango and salt in a wok and stir with medium heat for about 1 hrs. Take it out and leave the mixture for cooling down. 
2. Spread plastic wrap on the table. Put the mixture for 1 and 1/2 tbs. each and use the back of the spoon to spread it over the plastic wrap.
3. Dry in the sun for 5-6 hours
4. Turn the upside down and continue dry them for another 2-3 hours. 
5. Keep the dried candied mango in a jar.

You can also add some Thai paprika to make them more tasty and eat them as a snack.

Although I know that mango is hard for many of you to find (plus the price is so high), I post this dehydrated fruit recipe because I think you can adapt your local fruit with this recipe. I would love to try strawberry (or other berries) with this preserving food technic.

Photo:
- https://picasaweb.google.com/lh/photo/YQRvivoLVgjGSvoP3UqKpg 

Stir fry recipe-Stir fried Chicken with cashew nuts and chilli

Another stir fry recipe and one of the famous Thai foods. Actually stir-fried chicken fried with cashew nuts and chilli is not authentic Thai food. We adopt this dish from Chinese cuisine, but it seems that many people have confuse and misunderstood that this stir fry recipe is Thai. I think the reason is that this dish is easy to cook and many Thai restaurants abroad serve it. Anyway, if you love this dish, here is an easy recipe for you to cook.

Stir-fried chicken with cashew nuts and chilli

1 cup Chicken breast, slice
2 tbs. Sugar
1 tbs. All purpose flour
1/2 tbs. Soy sauce
1/2 tbs. Cashew nuts
5-6 Dried chilli
3 cloves Garlic, crush
1/4 cup Oil
2 ts. Shaohsing wine (optional)

1. Marinate chicken breast with sugar, soy sauce and all purpose flour. You can add some Shaohsing wine if you have.
2. Put oil in the wok. Fried the cashew nuts with low heat until cooked. Take them out.
3. Sliced dried chilli 1 cm. (about 1/4 inch.) and fried for 1-2 minutes. Take them out.
4. Fried crush garlic for about 15 seconds. Add marinated chicken and fried until 90 percent cooked. Add fried dried chilli and fried cashew nuts. Cook until the chicken is done. 

You can also add some sliced spring onion, mushrooms or sliced bell pepper. This dish, like most stir-fried recipes, should not leave until cold. You should eat them while they are still hot. If you leave it for too long, the cashew nuts will not be crispy. I would suggest you to prepare all the ingredients and just cook about 15-30 minutes before serve. Enjoy!

Photo: 
- http://nkfood.igetweb.com

Eggs with Thai tamarind sauce

Eggs with Thai tamarind sauce is a Thai dish that is not spicy. In fact, not all Thai food are spicy. Some of them may be moderate hot (for my tounge) as Panang. This eggs with Thai tamarind sauce is not spicy at all. It is sweet, easy for kids to eat.

Eggs with Thai tamarind sauce

6 Eggs

2 cloves, Garlic, sliced

5 tbs. Oil

6 Shallot, sliced

1 tbs. Palm sugar

1 ts. Tamarind paste

4 tbs. Fish sauce

1/4 cup Coriander

1/4 cup Water

1. Boil the eggs for 4-5 minutes (hard-boiled eggs) and peel.
2. Put 3 tablespoons of oil into a pot or a wok. Wwait until the oil is hot. Fry the eggs for 2-3 minutes.
3. Put another 2 tablespoons of oil into a wok. Fried all the sliced shallot. Pick them up but leave the ooil in a wok. Fried the garlic until it turn yellow (just a few second). Pick them up but still leave the oil in a wok.
4. Making Thai tamarind sauce by lower the temperature. Add fish sauce, tamarind pastes, plam sugar, and 1/4 cup of water. Stir until all the ingerdients throughly mix together.
5. Half cut the eggs. Top with fried shallot and fried garlic. Pour Thai tamarind sauce on the top. Decorate with coriander.

This sweet and sour taste of the dish can get along with any ingredient that is greasy. Think about sweet and sour pork in Chinese cuisine! The sour tastes would reduce the grease of other ingredients. The sweetness is flavor a dish cooked with oil like frying. (Again, think of donut.)

The reason we separately fry shallot and garlic is because shallot hold more water, hence it would take longer time to be cooked than garlic. 

The recipe for eggs with Thai tamarind sauce use tamarind paste. It is an ingredient using in many Thai dishes. If you love cooking Thai food you should find one in your kitchen. 

Photo:
- http://g41act.multiply.com/recipes/item/50/50 

Where to buy tamarind pastes –Thai tamarind concentrate

Tamarind paste (or in Thai-Makham Peak) is one of the most important and versatile ingredients in Thai cuisine. Thais use tamarind paste in many recipes. For example eggs with tamarind sauce, shrimp with tamarind sauce, pad Thai, pork rib with tamarind sauce etc. We also use it for dipping recipes or curry pastes. Some add tamarind paste in Massaman curry to make the flavor more umami. We use Tamarind paste to make tamarind juice, a best beverage in my opinion in any hot summer days. Ancient Thai used it to polish silver utensils or to wash slime of squid. It also a medicinal fruit employed by many Asian traditional herbalists as a laxative. Some Thai girls even use this food ingredient as a mixture for making scrub and face mask! You can easily see how useful tamarind paste in Thai culture.

Thai tamarind concentrate

Since tamarind is a seasonal fruit, it is hard to find in the out of season. Even you have found one the price would be so high, hence Thai usually buy or make it in a paste form to keep it at the time of year when tamarind is not available.     

Thai people buy tamarind pastes from their local market. Some of them make it themselves. However, if you live abroad where tamarind is hard to find, I would suggest you to use Thai tamarind concentrate. I used it before when I was abroad. Thai tamarind concentrate contains no preservatives or artificial flavor. The color is also the natural color of tamarind paste. It’s cheap and easy to use. The taste is really good. Real one.

Some may ask what the difference between tamarind pastes and tamarind concentrate. These two products are almost the same and interchangeable except that tamarind paste usually has light brown color while the tamarind concentrate usually has dark brown.

The flavor of tamarind paste is too unique that you may find some substitute ingredients but, trust me, nothing can truly sub for it. It would not be real taste. So I would suggest you to buy one for your kitchen. Where to buy tamarind pastes or tamarind concentrate? Any Asian store near your house or buy it from Amazon.com via the link below. On orders more than 25 dollars they also offer you free super saver shipping! The deliver is, according to one customer review, faster than expect. They have only one size but since tamarind paste can keep in a refrigerator for months, this is not a problem. You just put some salt (may be a bag of salt to avoid contamination) over the paste to prevent the changing of tamarind paste color.

PS. You may wonder how Thai woman use tamarind paste as a face mask. This is the in recipe I got. I have to tell you that I have never use it, but if you interest, you can try it yourself. Just mix tamarind paste with 3-4 tbs. of milk and 1tbs. of honey. Mask you face for only 5-10 minutes and wash out.

Another chicken satay peanut sauce recipe

I have post a peanut sauce using peanut butter as an ingredient. This is another easy chicken satay peanut sauce recipe that use curry pastes from Masaman curry and red curry.



Chicken satay peanut sauce

 1/4 cup Masaman curry paste

1/4 cup Red curry paste

1/2 cup Peanut, roasted and grounded

1 cup Coconut milk

2 tbs. Fish sauce

2 tbs. Palm sugar

1. Boil coconut milk until it has some oil on the surface.
2. Fried Masaman curry paste and red curry paste with coconut milk
3. Add roasted and grounded peanut
4. Flavor with fish sauce and palm sugar

As I said in the previous peanut sauce post, you can use this sauce as a dipping, sandwich spread, or topping. If the taste of this chicken satay penut saucde recipe is too spicy for you, just lower the quantity of the curry pastes. Enjoy!

Photo:
- http://www.zabzaa.com/

Recipe for cucumbers and onions in vinegar

This is the recipe for cucumbers and onions in vinegar or what Thai call "Ajad". It's a side dish with many Islamic dishes Thai cuisine adopted. Satay, Indian curry (Kang Kari) etc.

 

Cucumbers and onions in vinegar

10 Cucumbers, sliced

5-6 Shallots, sliced

5 Goat chili, sliced

½ cup Vinegar

½ cup Water

1/3 cup Sugar

1 tbs. Salt

1. Just boil vinegar with sugar and salt
2. Wait until the temperature cool down. Add cucumbers, shallots, and goat chili

Easy, eh? The word "Ajad" believe to be derived from "Ajar" in Java-Malay language. It's a common side dish eat by many Asian countries that adopted Islamic culture ie. India, Indonesia, Malasia, but the ingredients are a little bit different. Beside Islamic dishes, this recipe for cucumbers and onions in vinegar can go together with authentic Thai food like fish pancake (Tod Man) 

Photo:

- http://makerfood.blogspot.com/2010/08/1.html

Easy Thai peanut sauce recipe

Here is an easy Thai peanut sauce recipe. This recipe is not an authentic Thai but is the adapt version by using a common ingredient in many western house, peanut butter.



Thai peanut sauce

1 tbs. Peanut oil

8 Shallots, chopped

8 cloves Garlic, chopped

1 tbs. Ginger, chopped

4 Red goat chili, chopped

1 cup Peanut butter

400 ml. Coconut milk

1 tbs. Soy sauce

4 tbs. Palm sugar

3 tbs. Fish sauce

1 Kaffir leaf

4 tbs. Lime juice

1. Fried shallot, ginger, garlic, and goat chili with peanut oil for 5 minutes.
2. Lower the temperature and add all the left ingredients and cook for another 10 minutes.
3. Bring the kaffir leaf out.

That’s it! This easy Thai peanut sauce recipe is not so spicy but kid of sweet in the taste. May be your kid would love this dipping.

When I was a child and my mom bought satay from any street food vendor, the sellers usually sell satay with bread. Bread could get along with this sauce very well! You can use this sauce as a sandwich spread for a quick meal inthe morning. With additional decoration, this sauce can also be use as a topping for canape.

I have another version of an easy Thai peanut sauce recipe that use curry pastes as ingredients. I will post it in the early upcoming month.

Photo:

- http://topicstock.pantip.com/food/topicstock/2012/01/D11621030/D11621030.html 

Thai chicken satay recipe

Here is the Thai chicken satay recipe, another famous Thai dish. Satay is the technic Thai cuisine adopted from Islamic culture. You can use chicken, meat,pork, or shrimp. Satay BBQ in the backyard with you family would be a lovely night to remember. This Thai chicken satay recipe I post is an authentic one which needs some ingredients that might be a little hard to find but it is really delicious!     



Thai chicken satay

500 g. Chicken, sliced

3 tbs. Coconut milk

1 ts. Coriander seed

1 ts. Cumin

1 tbs. Butter

2 tbs. Condensed milk

¼ ts. Tumeric powder

1 tbs. Lemongrass

1 tbs. Galangal

¼ ts. Kaffir skin

¼ ts. Salt

1. Mix all the ingredients except the chicken and blend.
2. Marinade chicken with the blended ingredient for at least 1 hr.
3. Skewer the chicken  and grill with medium temperature. Eat with peanut sauce and cucumbers and onions in vinegar (ajad)  

This satay could be a good starter for any party. I will post about the peanut sauce and ajad in a next few day. Enjoy!

Photo:

- http://www.jabchai.com/main/view_joke.php?id=4377