Thai healthy foods
About thai healthy foods,ingredients,preparation,tips,recipe such as green curry,tom-yum,fried rice and other thai foods.
Articles
Yum Hoi Mang Pu
2012-01-11 06:22:22
Ingredients:1 cup mussel meat. (You can buy mussel meat or mussels on the half-shell- but mussel meat is far easier to work with.)2 tablespoons fresh lemongrass, finely sliced lengthwise and in one inch strips1/4 cup finely sliced shallots10 Prick Kee Noo (Thai chilies) (Use flat side of a knife to flatten them so that their seeds break through the skin.)1 head of lettuce (for the garnish)Hand full of fresh mint leaves2 tablespoons fish sauce2 tablespoons lemon juice Preparation:1. Clean your mussels, and rinse them in water.2. Using a small pot, bring some water to a boil, and add in the mussels. Boil them for a few minutes until done.3. Strain the mussels, and put them aside.4. Remove the water from the pot, and then add in all of the other items, followed by the mussels, and stir.refer
2012-01-11 06:22:22
Ingredients:1 cup mussel meat. (You can buy mussel meat or mussels on the half-shell- but mussel meat is far easier to work with.)2 tablespoons fresh lemongrass, finely sliced lengthwise and in one inch strips1/4 cup finely sliced shallots10 Prick Kee Noo (Thai chilies) (Use flat side of a knife to flatten them so that their seeds break through the skin.)1 head of lettuce (for the garnish)Hand full of fresh mint leaves2 tablespoons fish sauce2 tablespoons lemon juice Preparation:1. Clean your mussels, and rinse them in water.2. Using a small pot, bring some water to a boil, and add in the mussels. Boil them for a few minutes until done.3. Strain the mussels, and put them aside.4. Remove the water from the pot, and then add in all of the other items, followed by the mussels, and stir.refer
Dried Fish Maw Spicy Salad
2011-08-31 18:57:44
Ingredients: 3 ½ ounces (100 grams) grapaow pla 1 ½ ounces (50 grams) chicken meat 2 tablespoons cashew nuts, fried 1 pomelo or grapefruit ½ teaspoon prik ki nu chile powder 1 teaspoon nam prik pao ½ cup oil to fry the grapaow pla ½ teaspoon lime juice 1 teaspoon good nam pla Preparation: 1.Slice the grapaow pla in approximately 1 inch pieces and fry in hot oil until golden and crispy. 2. Steam chicken meat until cooked. Tear into small pieces. 3.Mix grapaow pla with nam prik pao, lime juice, nam pla, and add chicken meat, pomelo and chile powder. 4.Season to taste and sprinkle with lime and cashew nuts. refer http://www.panix.com
2011-08-31 18:57:44
Ingredients: 3 ½ ounces (100 grams) grapaow pla 1 ½ ounces (50 grams) chicken meat 2 tablespoons cashew nuts, fried 1 pomelo or grapefruit ½ teaspoon prik ki nu chile powder 1 teaspoon nam prik pao ½ cup oil to fry the grapaow pla ½ teaspoon lime juice 1 teaspoon good nam pla Preparation: 1.Slice the grapaow pla in approximately 1 inch pieces and fry in hot oil until golden and crispy. 2. Steam chicken meat until cooked. Tear into small pieces. 3.Mix grapaow pla with nam prik pao, lime juice, nam pla, and add chicken meat, pomelo and chile powder. 4.Season to taste and sprinkle with lime and cashew nuts. refer http://www.panix.com
Red Curry Shrimp with Kaffir Lime Leaves and Basil)
2010-11-07 01:33:36
Ingredients:1 pound medium shrimp3 orange or red serrano, jalapeño, or fresno peppers1 cup rich unsweetened coconut cream (preferably Mae Ploy or Chao Koh brand-spoon the thickest cream off the top of an unshaken can of coconut milk)2 to 3 tablespoons red curry pastenam plah, as needed (some packaged curry pastes are already heavily salted)2 teaspoons palm sugar, or to taste8 kaffir lime leaves, very finely slivered½ to 1 cup Thai basil leaves (bai horapa)1 to 2 short sprigs of Thai basil (bai horapa) with purple flower buds, for garnishMethod:Shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen. Rinse and drain well, and let sit at room temperature for 20 minutes before cooking.Cut two of the three red peppers into thin rounds, including seeds, and pound with a
2010-11-07 01:33:36
Ingredients:1 pound medium shrimp3 orange or red serrano, jalapeño, or fresno peppers1 cup rich unsweetened coconut cream (preferably Mae Ploy or Chao Koh brand-spoon the thickest cream off the top of an unshaken can of coconut milk)2 to 3 tablespoons red curry pastenam plah, as needed (some packaged curry pastes are already heavily salted)2 teaspoons palm sugar, or to taste8 kaffir lime leaves, very finely slivered½ to 1 cup Thai basil leaves (bai horapa)1 to 2 short sprigs of Thai basil (bai horapa) with purple flower buds, for garnishMethod:Shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen. Rinse and drain well, and let sit at room temperature for 20 minutes before cooking.Cut two of the three red peppers into thin rounds, including seeds, and pound with a
see-krong moo ob num-peung
2010-05-30 09:32:24
Ingredients* 800 grams pork spare ribs, cleaned and chopped into well pieces * 3 tablespoons honey * 1 tablespoon sugar * 1 tablespoon red wine (or cooking wine) * 1/4 teaspoon salt * 1/4 teaspoon powder pepper * 4 cup water * coriander leaves (for garnishing) * cooking oil Preparations1. Heat oil in a wok. Wait until hot then add pork spare ribs, fry until nearly cooked. Remove from heat and drain. 3. Heat water in a big pot over medium heat, wait until boiling then add fried pork spare ribs.4. Add the rest ingredients, and turn down to low heat. Simmer for 30-40 minutes until the spare ribs are tender. Remove from heat. 5. Transfer to the serving plate. Garnish on top with coriander leaves. Serve immediately with hot steamed rice. Refer : www.ezythaicooking.com
2010-05-30 09:32:24
Ingredients* 800 grams pork spare ribs, cleaned and chopped into well pieces * 3 tablespoons honey * 1 tablespoon sugar * 1 tablespoon red wine (or cooking wine) * 1/4 teaspoon salt * 1/4 teaspoon powder pepper * 4 cup water * coriander leaves (for garnishing) * cooking oil Preparations1. Heat oil in a wok. Wait until hot then add pork spare ribs, fry until nearly cooked. Remove from heat and drain. 3. Heat water in a big pot over medium heat, wait until boiling then add fried pork spare ribs.4. Add the rest ingredients, and turn down to low heat. Simmer for 30-40 minutes until the spare ribs are tender. Remove from heat. 5. Transfer to the serving plate. Garnish on top with coriander leaves. Serve immediately with hot steamed rice. Refer : www.ezythaicooking.com
HOT AND SOUR CURRY WITH SHRIMPS
2010-04-25 11:27:44
IngredientsThe medium shrimp 8-10 (cleaning, shell).200 g fish muscle.Chilli beef 4 tbsp.Makamepiik water 4 tbsp.Fish sauce 3 tbsp.Sugar 1 tsp.Lime juice.1 Chaam grip.3 egg foam (used for making omelette Chaam).How to do step by step.1. The fish to meat cooked in boiling water to scald. Then fish out the meat to be soft ground (if the bone is removed as well), then the fish meat to pound the mortar into the chili as well Chilli beef Are prepared to bring forth the next step.2. Boil water in pot wait until boiling. Add chili is mixed with meat, fish Chilli beef (Step 1) Wait until boil seasoning with fish sauce, tamarind water and sugar.3. Chaam add shrimp and omelet. (How to make omelette Chaam see below), wait until boiling kang som again if power is off like sour lemon water may be added
2010-04-25 11:27:44
IngredientsThe medium shrimp 8-10 (cleaning, shell).200 g fish muscle.Chilli beef 4 tbsp.Makamepiik water 4 tbsp.Fish sauce 3 tbsp.Sugar 1 tsp.Lime juice.1 Chaam grip.3 egg foam (used for making omelette Chaam).How to do step by step.1. The fish to meat cooked in boiling water to scald. Then fish out the meat to be soft ground (if the bone is removed as well), then the fish meat to pound the mortar into the chili as well Chilli beef Are prepared to bring forth the next step.2. Boil water in pot wait until boiling. Add chili is mixed with meat, fish Chilli beef (Step 1) Wait until boil seasoning with fish sauce, tamarind water and sugar.3. Chaam add shrimp and omelet. (How to make omelette Chaam see below), wait until boiling kang som again if power is off like sour lemon water may be added
HOT AND SOUR CURRY WITH SHRIMPS + ACACIA OMELETTE
2010-04-08 10:53:03
IngredientsThe medium shrimp 8-10 (cleaning, shell).200 g fish muscle.Chilli beef 4 tbsp.Makamepiik water 4 tbsp.Fish sauce 3 tbsp.Sugar 1 tsp.Lime juice.1 Chaam grip.3 egg foam (used for making omelette Chaam).How to do step by step.1. The fish to meat cooked in boiling water to scald. Then fish out the meat to be soft ground (if the bone is removed as well), then the fish meat to pound the mortar into the chili as well Chilli beef Are prepared to bring forth the next step.2. Boil water in pot wait until boiling. Add chili is mixed with meat, fish Chilli beef (Step 1) Wait until boil seasoning with fish sauce, tamarind water and sugar.3. Chaam add shrimp and omelet. (How to make omelette Chaam see below), wait until boiling kang som again if power is off like sour lemon water may be added
2010-04-08 10:53:03
IngredientsThe medium shrimp 8-10 (cleaning, shell).200 g fish muscle.Chilli beef 4 tbsp.Makamepiik water 4 tbsp.Fish sauce 3 tbsp.Sugar 1 tsp.Lime juice.1 Chaam grip.3 egg foam (used for making omelette Chaam).How to do step by step.1. The fish to meat cooked in boiling water to scald. Then fish out the meat to be soft ground (if the bone is removed as well), then the fish meat to pound the mortar into the chili as well Chilli beef Are prepared to bring forth the next step.2. Boil water in pot wait until boiling. Add chili is mixed with meat, fish Chilli beef (Step 1) Wait until boil seasoning with fish sauce, tamarind water and sugar.3. Chaam add shrimp and omelet. (How to make omelette Chaam see below), wait until boiling kang som again if power is off like sour lemon water may be added
Mix boiled egg
2010-03-25 08:15:52
Ingredients:5 egg cook eggs.Shallot Soi 1 / 4 cup.Sour raw mango chopped 1 / 4 cup.Peppermint leaves 1 / 4 cup.Split long blocks from onion 1 / 2 inch 2 tbsp.Kerosene and vegetable cabbage carrot Soi Soi for sales vice cup sage for decoration.Water mix:Lime juice 3 tbsp.Pickled garlic 2 tbsp thin SOI.Salt 1 tsp pepper.Red pepper 4 split tablets.How to do:1. A mix of water mixed with lime juice, salt and pepper garlic pickle cup insert.2. Boiled egg shell. Then split a pair of thick egg 1 / 4 inch insert cup held by the Vice lettuce. Soi Soi cabbage and carrot.3. Insert Shallot mango leaves from sage and onion into the bowl with water and gently mix mash enough around.4. Lap pour on boiled egg cup. Serve with peppermint essence of balance.
2010-03-25 08:15:52
Ingredients:5 egg cook eggs.Shallot Soi 1 / 4 cup.Sour raw mango chopped 1 / 4 cup.Peppermint leaves 1 / 4 cup.Split long blocks from onion 1 / 2 inch 2 tbsp.Kerosene and vegetable cabbage carrot Soi Soi for sales vice cup sage for decoration.Water mix:Lime juice 3 tbsp.Pickled garlic 2 tbsp thin SOI.Salt 1 tsp pepper.Red pepper 4 split tablets.How to do:1. A mix of water mixed with lime juice, salt and pepper garlic pickle cup insert.2. Boiled egg shell. Then split a pair of thick egg 1 / 4 inch insert cup held by the Vice lettuce. Soi Soi cabbage and carrot.3. Insert Shallot mango leaves from sage and onion into the bowl with water and gently mix mash enough around.4. Lap pour on boiled egg cup. Serve with peppermint essence of balance.
Fried Eggs in Clear Soup
2010-03-14 06:44:59
Fried Egg in Clear Soup Ingredients1. 200 grams ground pork2. 100 grams vermicelli noodle (optional)3. 6 eggs, beaten 1 cup oil4. 1 tablespoon. crispy fried chopped garlic (for topping)5. 1 cup thin sliced onions6. 6 cups chicken stock or water7. 1/ 3 cup fish sauce8. 1/8 teaspoon white pepper9. 300 grams chinese cabbage, cut into well pieces10. 2 spring onions cut into 1 inch long pieces Preparations 1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.4. Remove to a serving bowl. Before serving,
2010-03-14 06:44:59
Fried Egg in Clear Soup Ingredients1. 200 grams ground pork2. 100 grams vermicelli noodle (optional)3. 6 eggs, beaten 1 cup oil4. 1 tablespoon. crispy fried chopped garlic (for topping)5. 1 cup thin sliced onions6. 6 cups chicken stock or water7. 1/ 3 cup fish sauce8. 1/8 teaspoon white pepper9. 300 grams chinese cabbage, cut into well pieces10. 2 spring onions cut into 1 inch long pieces Preparations 1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.4. Remove to a serving bowl. Before serving,
STEWED PORK AND EGG WITH FIVE SPICES
2010-02-28 21:19:17
IngredientsBe it pork 400 g (split length 2 "thick and 1").3 egg foam.3 from coriander.Cisco stops that white 3 tbsp.Cisco stops that black 1 tbsp.Sugar 4 tbsp.Pot-stewed powder 1 / 2 tablespoon.3 garlic break lobe.Pepper seed 1 tsp.Vegetable oil 1 tbsp.3 Tgwitwg water.Method:1. Boil water in pot of boiling water, wait until the eggs are put into boiled until cooked. The egg shell come prepared.2. Put oil in the pan and set fire to. Add garlic and pepper into the onion and stir-fry. Then add pork stir-fry until almost cooked down.3. Add flour pot-stewed, Cisco stops that black, Cisco stops that White, boiled egg, sugar and water to. Boiled with light light about 30 minutes to turn off the light.4. Lap put make a cup coriander. Serve immediately with hot cooked rice.
2010-02-28 21:19:17
IngredientsBe it pork 400 g (split length 2 "thick and 1").3 egg foam.3 from coriander.Cisco stops that white 3 tbsp.Cisco stops that black 1 tbsp.Sugar 4 tbsp.Pot-stewed powder 1 / 2 tablespoon.3 garlic break lobe.Pepper seed 1 tsp.Vegetable oil 1 tbsp.3 Tgwitwg water.Method:1. Boil water in pot of boiling water, wait until the eggs are put into boiled until cooked. The egg shell come prepared.2. Put oil in the pan and set fire to. Add garlic and pepper into the onion and stir-fry. Then add pork stir-fry until almost cooked down.3. Add flour pot-stewed, Cisco stops that black, Cisco stops that White, boiled egg, sugar and water to. Boiled with light light about 30 minutes to turn off the light.4. Lap put make a cup coriander. Serve immediately with hot cooked rice.
Boiled Chicken in Spicy Sauce
2010-02-04 08:24:56
Ingredients* 500 gms Chicken Breast with Skin* 1-2 Coriander Root* 2-3 Garlic Cloves* 1/2 Teaspoon Peppercorns* 3 Tablespoons Light Soy Sauce* 2 Tablespoons Butter* 500 ml Water* 1 Chicken Stock CubePreparation 1. Clean the chicken breast and add the light soy sauce. 2. Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes. 3. Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavour, not to cook the chicken. 4. Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simme
2010-02-04 08:24:56
Ingredients* 500 gms Chicken Breast with Skin* 1-2 Coriander Root* 2-3 Garlic Cloves* 1/2 Teaspoon Peppercorns* 3 Tablespoons Light Soy Sauce* 2 Tablespoons Butter* 500 ml Water* 1 Chicken Stock CubePreparation 1. Clean the chicken breast and add the light soy sauce. 2. Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes. 3. Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavour, not to cook the chicken. 4. Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simme