Category Archives: Thai foods

Coconut Fish with Rice Noodles

serves 8

675g (1 1/2lb ) huss, cod or mackerel, cleaned but left on the bone

3 lemon grass stalks

2.5 cm (1 in) piece fresh root ginger, peeled

2 tbsp fish sauce

3 onions, roughly chopped

4 garlic cloves, roughly chopped

2-3 fresh red chillies, seeded and chopped

1 tsp ground turmeric

5 tbsp groundnut oil, for frying

1 2/3 cups canned coconut milk

3 tbsp rice flour

3 tbsp chick pea flour

1 1/2 lb drained canned bamboo shoot, cut into chunks

salt and freshly ground black pepper

To serve

1 lb dried or fresh rice noodles, cooked according to the instructions on the packet

wedges of hard -boiled egg, thinly sliced onions, chopped spring onions and fried prawns and chillies.


Place the fish in a large pan and pour in cold water to cover. Bruise two lemon grass stalks and half the ginger and add to the pan. Bring to the boil, add the fish sauce and cook for 10 minutes.

Lift out the fish and allow to cool while straining the stock into a large bowl. Discard the skin and bons from the fish and reserve the flesh, which will be in small pieces.

Cut off the lower 5 cm/2in of the remaining lemon grass stalk and chop it roughly. Put it in a food processor or blender along with the remaining ginger, the onions, garlic, chillies and turmeric.

Process to a smooth paste. Heat the oil in a frying pan and fry the paste until it gives off a rich aroma. Remove from the heat and add the fish.

Stir the coconut milk into the reserved fish stock. Add enough water to make up to 2.4 liters and pour into a large pan. In a jug, mix the rice and chick pea flours to a thin cream with some of the stock. Stir this into the coconut and stock mixture and bring to the boil, stirring all the time.

Add the bamboo shoots and cook for about 10 minutes until just tender. Stir in the fish. Check the seasoning, cover and heat through. Guests pour  soup over the noodles and choose their own accompaniments.

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Posted by on October 14, 2011 in Seafood, Thai foods


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Cucumber salad (Yam Taeng Kwa)

1 cucumber, peeled, seeded and chopped

1 tablespoon onion, minced

2 tablespoons dried, salted shrimps, pounded in to pieces

1 tablespoon granulated sugar

3 tablespoons lime juice

2 tablespoons fish sauce

8 lettuce leaves

2 tablespoons roasted peanuts, coarsely crushed

1/4 teaspoon dried red chilli flaked

Line a bowl with kitchen paper. Place the chopped cucumber in the bowl and gently squeeze out the moisture. Remove the paper and mix the cucumber with onion, dried shrimps and sugar. Sprinkle with lime juice and fish sauce.Toss gently. Line a dish with lettuce leaves and mound the cucumber mixture in the center. Sprinkle with peanuts and chilli flakes. Chill and serve.

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Posted by on July 15, 2011 in Salad, Thai foods


Crab Curry ( Gaeng Poo Ta Lay )

serves for four to six

7 medium dried red chilies, seeded and chopped, or 1 ½ teaspoons red chili powder (cayenne )

2 pieces laos (ka)chopped or1 teaspoon Laos powder

½ teaspoon whole, black peppercorns or ½ teaspoon ground black pepper

4 cloves garlic, chopped

5 shallots, chopped

5 coriander roots, chopped

½ teaspoon lime zest, minced

1 stalk lemon grass minced

½ teaspoon salt

1 teaspoon shrimp paste

1 pint thick coconut milk

2 tablespoons fish sauce

1 tablespoon palm sugar

The cooked body and claw meat (as intact as possible) from 2 crabs weighing about 2 ½ lb each before shelling

6 citrus leaves

1 tablespoon coriander leaves, finely chopped

Place the whole dried spices (red chilies , Laos and peppercorns) in an grinder and grind to powder. Or use the grounded spices. Empty this powder into the food processor and paste. Add the garlic, shallots, coriander roots, lime zest, lemon grass, salt and shrimp paste and process in to smooth, even paste.

In wok or sauce pan simmer the thick coconut milk over low heat, stirring, until it reduces by at least one half and become thick and oily. Put the paste in to coconut milk and stir constantly until the mixture changes in odour and properly cooked (about 5 mints). Season with the fish sauce and palm sugar and stir until the sugar is dissolved. Add the crab meat and citrus leaves and stir gently until the crab meat has warmed through. Transfer the mixture to heated serving bowl and sprinkle with the chopped coriander leaves. Serve immediately.



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Posted by on July 13, 2011 in Seafood, Thai foods


Puu Jaa (Darling crab)

125g crabmeat, picked clean

80g ground pork

130g mashed and cooked taro root  or potato

1 spring fresh coriander, finely chopped

2 cloves garlic, finely chopped

1 teaspoon fish sauce

1 egg lightly beaten

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 clean crab shells

500ml oil

serves 4

Combine the crabmeat, pork, taro root or potato the fresh coriander, garlic, fish sauce, egg, salt and pepper. Fill the 4 crab shells with this mixture.

Steam the shells over high heat for 15 minutes.

Heat the oil in a wok over high heat. fry the shells, meat side down, until brown.

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Posted by on June 21, 2011 in Thai foods


Kuay Tiaw Nua Sap (Noodles with meat sauce)

360g fresh wide rice noodles

1 tablespoon sweet soy sauce

2 tablespoons fish sauce

2 tablespoons cornastarch

1 tablespoon curry powder

225g lean ground beef

5 tablespoons oil

80g torn leaf lettuce

3 cloves garlic, finely chopped

375 ml chicken or beef stock

2 springs fresh coriander, roughly chopped

serves 2

Separate the noodles and sprinkle them with the sweet soy sauce. set aside.

Combine the fish sauce, cornstarch and curry powder in a mixing bowl. stir in the beef and set aside

Heat 3 tablespoons of the oil in a wok over a medium heat.Stir in the noodles and cook for 3 or 4 minutes, or until heated through. Line a serving platter with the lettuce leaves and spoon the noodles on top.

add the remaining oil to the wok and stir-fry the garlic until brown. add the beef and stir-fry the garlic until brown. add the beef and stir -fry for 2 to 3 minutes. stir in the stock. Pour the meat mixture over the noodles and garnish with the fresh coriander.

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Posted by on June 21, 2011 in Thai foods


Kuay Tiaw Rad Naa (Noodles with collard greens)

450g Collard greens or Chinese broccoli

5 tablespoons oil

360g wide rice noodle, separated, or soaked in water  20 minutes and drained

1 tablespoon sweet soy sauce

1 egg, beaten (optional)

3 cloves garlic finely chopped

225g beef,chicken or pork, thinly sliced or prawns, peeled and deveined

1 tablespoon yellow bean sauce

2 tablespoons fish sauce

375ml chicken stock (1 1/2 cups)

1 tablespoon cornstarch mixed with 2 tablespoons water

1/4 teaspoon ground white pepper

serves 4

Cut the collard greens or Chinese broccoli into 5-cm (2-in) lengths. peel the tough stems and cut to the same size as the leafy portions.

Heat 2 tablespoons of the oil in a wok or frying pan over high heat. add the noodles and soy sauce and stir-fry for about 30 seconds. Push the noodles to the side of the pan and add the egg. Stir the egg and noodles together and remove to a serving platter.

add the remaining oil to the same pan and heat. add garlic and stir-fry until golden,then stir-fry the meat until it changes colour. Stir in the bean sauce and the fish sauce.

Stir in the greens, chicken stock and cornstarch mixture and continue cooking and stirring until the sauce is transparent. Pour the mixture over the noodles and sprinkle with the white pepper.

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Posted by on June 21, 2011 in Thai foods


Foods at Home

Chinese Foods

There is an old Chinese  proverb that say To the ruler people are heaven ; to the people food is heaven food is precious to the Chinese and treated with great care and respect. For them diet and cooking are very impotent.

Chinese food should always be sweet, sour, bitter, salty and hot taste.

Traditional meal consist of two parts called ‘Fan-cai’

Fan means simply stable grain such as rice, noodles or dumplings

cai means which is anything else such as fish, meat, poultry and veritable dishes.

Italian Foods

Italy is a country positively vibrating with enthusiasm for life and for food ! It is rich in culture and natural resources. From glistening olives to fragrant, robust wins, sun- ripened tomatoes to creamy white cheese, the Italian cook has a wide variety of ingredient to choose from and uses every one with skill and dexterity.

Italian meals will always be three-course affair. meal will begin either with a pastaciutta or a soup , then there will be a main course, followed by fruit. As with everything else, customs differ from north to south. Northerners are tend to cook a big lunch. then have a more frugal everything meal, while be more substantial than the midday meal colazione means breakfast, but as breakfast usually consists of just a cup of coffee or very little more, in more refined circles colazione indicates lunch, while pranzo is an evening meal. Ordinary folk will call pranzo the middyy meal and cena the evening one pranzo is also a celebration feast.

Thai foods

Thai cuisine is the national cuisine of Thailand. Thai meals typically consist of either a single dish or it will be rice(khao in Thai) with many complementary dishes. Although rice is a mainstay at the Thai table, rice flour,egg or mung bean noodles are almost as widespread. Thai cooks have taken this Chinese import-the noodles- and created numerous delectable dishes, from stir-fries and salads to soups and delicate snacks.