Thai Food: Num Prik Kung Sod(Shrimp Chili Dip)

Num Prik Kung Sod
(Shrimp Chili Dip)


Num Prik Kung Sod Ingredient





How to cook

1. Wash and clean shrimps, cut off the heads before weight, cook with salt until fragrant and turn red.
2. Leave until warm then peel (edible amount is half of the original weight).

3. Cut shrimps in one-centimeter pieces for mixing with Nam Phrlk.

4. Prepare Nam Phrik by pound grilled (or by microwave) shrimp paste with garlic until fine, add hot chili and bash.
5. Put pieces of shrimps, seasoning with 11me juice, palm sugar, fish sauce and ma-kheua phuang.
6. Serve with side dish; cucumber, wing bean, white turmeric and crispy catfish according to proportion.

Pla Dook Fu or crispy catfish (to serve with Nam Phrik) Ingredient


How to cook

1. Gut fish and wash, leave to dry.
2. Grill until done but not too dry.
3. Spread fish meat and leave to dry
then fry to amount of oil until crisp.
4. Dip up and drain oil.

Key Benefit

- Proper Energy Distribution
- Relatively Low in Total Fat and Saturated Fat
- Fair Amount of Cholesterol
- Fairly Good Source of Dietary Fiber and iron

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Thai Food: Yum Neua Recipe

Yum Neua
(Spicy Salad)



Yum Neua Main Ingredient




How to Cook

1. Mix together the meat, onions, tomatoes and celery.
2. Pour over spicy salad sauce and toss well.

Yum Neua Main Ingredient



How to cook

1. Prepare all the pickled ingredients as follows: Peel and wash the garlic, drain well.
- Wash the hot chilies and blanch for 1 minute and drain in a colander.

- Wash Spur chili peppers and remove the inside of the chilies. Blanch them for about 1 minute.
2. Pickle garlic, hot chilies and spur chili pepper in the vinegar for a week.
3. Finely blend both pickled chilies and pickled garlic with water. Transfer to a pot.

4. Add the rest of the ingredients into the pot and bring to boil for about a minute.

5. Pack in plastic bags, 50 grams each.

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Phad Kee Mao Recipe

Today we shall learn about Phad Kee Mao, Phad Kee Mao recipe, how to cook it, Phad Kee Mao nutrition facts and how many calories it provide.

Phad Kee Mao Recipe
(Spicy Drunken Noodles)


Phad Kee Mao Recipe Main Ingredient



How to Cook

1. Cook the Chinese kale and carrot in boiling water. Drain and set aside.
2. Heat sauce in a pan. Bring to the boil and then add peeled prawns. When the meat is cooked, add the noodles.
3. Slowly pour the water into the frying pan to soften the noodles.
4. Add Chinese broccoli, carrots and yellow peppers. Stir-fry until smooth and then it is ready to serve.

Phad Kee Mao Recipe Sauce Ingredient

How to Cook

1. Roughly pound or briefly blend the chili paste ingredients.
2. Stir-fry the ingredients with oil until fragrant.
3. Add sugar, fish sauce and soya sauce.
4. Pour the water and bring to boil. Remove from the heat.

Nutrition Facts
per 1 serving

Calories(Kcal.)__Protein(g)__Fat(g)__Carbohydrate(g)__Fiber(g)__Calcium(mg)__Iron(mg)
____286________4.4______19.16______28.03_______0.65______64.65_______0.35
Other: Vitamin B1 0.12 mg, Vitamin B2 0.14 mg
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Thai Food: Phad Mee Pak Tai Recipe

Phad Mee Pak Tai
(Stir-fried Rice Noodles Southern Style)


Thai Food: Phad Mee Pak Tai Main Ingredient




How to cook

1. Pour some water into a pan. Cook rice noodle boiling water. Stir-fry noodles until tender.
2. After the water has reduced away, pour the Phad Mee Tai sauce and add prawns. Mix thoroughly, and remove from heat when some sauce still remains. Place on a plate and serve with a fresh vegetable side-dish for example cucumber, bean sprouts, Chinese chives and Asiatic pennywort.

Thai Food: Phad Mee Pak Tai Sauce Ingredient



How to Cook

1. Blend hot chili paste sauce ingredients until smooth. Pour it into the pot filled with coconut milk.
2. Heat the sauce until boil and fragrant. Add sugar, fish sauce and salt and bring to the boil. Remove from the heat.

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Thai Food: Choo Chee Pla Recipe

Choo Chee Pla
(Curry Cooked Fish)


Thai Food: Choo Chee Pla Main Ingredient




How to cook

1. Heat Choo Chee sauce until boiled in a pan. Add fish fillets and bring to boil.
2. Turn the fish over. Wait until the fish is cooked and looks soaked.
3. Serve on a plate and sprinkle with shredded red chilies and kaffir lime leaves.

Thai Food: Choo Chee Pla Sauce Ingredient



How to cook

1. Pound the chili paste ingredients finely.
2. Stir-fry the chili paste with some of the coconut milk until fragrant. Gradually add 2/3 of coconut milk.
3. Add fish sauce and palm sugar, allow to melt.
4. Add the rest of the coconut milk and water. Bring to the boil and then sprinkle the shredded kaffir lime leaves. Remove from the heat.


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Thai Food: Mee Ka Ti Recipe

Mee Ka Ti
(Rice Vermicelli with Coconut Cream)

Thai Food: Mee Ka Ti Main Ingredient

How to Cook

1. Pour coconut milk into a frying pan. When boiled, put the rice vermicelli and stir-fry it for a while.
2. Pour in half of Mee Ka Ti sauce and stir-fry until the water has reduced away.
3. Sprinkle bean sprouts and Chinese chives. Stir-fry for a while and then remove from the heat.
4. Top Mee Ka Ti with the rest of sauce.
5. Sprinkle with sliced omelet and sliced chili spur pepper (option).
6. Serve with vegetables such as banana blossom, Chinese chives and bean sprouts etc.

Thai Food: Mee Ka Ti Sauce Ingredient

How to Cook

1. Blend the mixture of chili paste ingredients and some coconut cream until smooth.
2. Stir-fry the paste at a low heat. Then add prawn, pork and tofu. Stir-fry until the ingredients are cooked.
3. Add sugar, salt and tamarind juice.
4. Pour water, and the rest of the coconut milk. Simmer the sauce for a while and then remove from the heat.


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Thai Food: Kaeng Liang Recipe

Kaeng Liang
(Spicy herb vegetables soup)



Thai Food: Kaeng Liang Main Ingredient




How to cook

1. Add Kaeng Liaeng soup in a pot, bring to boil.

2. Add sliced pumpkins first and then add other vegetables such as sponge gourd, mushrooms and ivy gourd. Bring to boil. Remove from the heat and then sprinkle lemon basil.

3. Ready to serve.



Thai Food: Kaeng Liang Soup Ingredient



How to cook

1. Pound dried shrimps finely. Add pepper, Thai chilies, shrimp paste and shallots in the mortar and pound finely.
2. Put Kaeng Liaeng paste and water in a pot. Add food seasoning and bring to boil.

Strong point of Kaeng Liang:Low fat and low calories. Fibers from vegetables.

Medical Benefit

- Pepper : Peptic, carminative, cooling
- Shallot : Relief cold, catarrh
- Hot chilli : Digestive, laxative, expectorant, cold relief
- Sweet basil : Carminative
- Gord gourd : Carminative, relief fever, nourish eyes
- Sponge gourd : Nourish heart, laxative, cooling
- Pumpkin : Nourish eye

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Phad Ka Prao Recipe

Phad Ka Prao
(Stir fried basil)



Thai Food: Phad Ka Prao Main Ingredient



How to cook

1. Stir-fry sliced chicken with oil until the meat is cooked.
2. Add spur chili, steamed rice and Phad Ka Prao sauce, mix thoroughly. Put basil, mix together before removing from the heat and it is ready to serve.


Thai Food: Phad Ka Prao sauce Ingredient


How to cook

1. Ground hot chilies, garlic, shallots, galangal, pepper and shrimp paste together. Add basil and roughly grind them.
2. Stir-fry Pad Ka Prao paste with oil until fragrant.
3. Add fish sauce, palm sugar and salt.
4. Pack in plastic bags, 80 gram per bag.

Strong point of Khao Phad Ka Prao: Lower calories and fat compared to Phad Thai. High phosphorus from chicken.

Medical Benefit
- Basil: Release tension, high blood pressure
- Red & green hot chili: Digestive, laxative, expectorant, cold relief
- Shallot: Relief cold, catarrh
- Garlic: Reduce cholesterol, cancer, infection, antifungal
- Galangal: Carminative, expectorant

Phad Kra Prao Nutrition Information

Calories(Kcal.)__Protein(g)__Fat(g)__Carbohydrate(g)__Fiber(g)__Calcium(mg)__Iron(mg)
___153.36______7.35_____5.0_______19.74________1.39_____20.62_______0.35

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Thai Food: Pepper, Pumpkin and Shallot (Thai Herb)


Pepper

Pepper is popularly found in every kind of chilli pastes, in soup together with coriander root and garlic and as well sprinkle for good smell. It is normally used in cooking of Kaeng Phed, Kaeng Pa and Phad Phed.

Benefit
- Carminative
- Expectorant
- Diuretic
- Stomachic /colic
- Digestive

Pepper Use in Thai Food
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Phanaeng Kai
- Khao Phad Kra Prao



Pumpkin

Fresh leaves and young flowers are blanched or boiled to supplement with the chilli paste. Its flowers are used as ingredients in Kaeng Lieng and Kaeng Som. Besides, the ripe pumpkins are used in many dishes both soups and fried dishes. It is also good to make many recipes of desserts; pumpkin boiled in syrup and pumpkin in coconut syrup.

Benefit
- beta carotene

Pumpkin Use in Thai Food
- Kaeng Liang


Shallot

Shallot is used to reduce meat savory and as seasoning and also the main ingredient in chilli paste for Kaeng Phed, Tom Kloong, Kaeng Lieng, Tom Yam, Lhun, Yam, Larb and Nam Prik and as well in some desserts.

Benefit
- Carminative
- Stomachic
- Catarrh relief

Shallot use in Thai Food
- Tom Yum Kung
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Phanaeng Kai
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla
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Thai Food: Krapao, Lemon and Lemon Grass (Thai Herb)


Krapao

Kra prao or sacred basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat dishes to reduce the savory of the fish meat. Fresh leaves are sprinkled on food before removing from heat.

Benefit
- carminative
- reduce sugar in blood
- release tension
- stomachic

Kra Prao Use in Thai Food
- Khao Phad Kra Prao



Lemon

Lemon juice is used to make sour taste in Tom Yam, Som Tum, Phla, spicy salads and many chilli pastes and as well lemon juice for drink.
Benefit
- expectorant
- carminative
- antiscorbutic

Lemon Use in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Som Tum



Lemon Grass

Lemon grass is spicy and bitter and used for seasoning the Thai food and as the main ingredient in every recipe of Kaeng Phed, spicy salads and Tom Yam.

Benefit
- carminative
- antibacterial, fungal, yeast
- diuretic

Lemon grass Use in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kai Phad Phed
- Phanaeng Kai
- Nam Ya Pla
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Thai Food: Kaffir Lime and Krachai (Thai Herb)


Kaffir Lime

Kaffir lime skin is one of spices mixed in chilli paste for Kaeng Phed and Phad Phed, and in Nam Prik (for Thai noodles). Kaffir lime juice is sour and used to reduce savory of meat. It is actually mixed in fermented fish paste, Kaeng Som and Kaeng Tay Po. Chopped kaffir lime leaves are used to reduce meat smell and season Kaeng Phed, Phad Phed, Chu Chee Pla, Kaeng Tom Som, Tom Yam, Hua Mok, Tam Kanoon, Khao Yam and etc.

Benefit
- carminative
- expectorant

Kaffir lime Use in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Kai Phad Phed
- Phanaeng Kai



Krachai

The rhizome of krachai is used in some specific mixture, almost are for fish soup; Nam Ya Pla and Kaeng Som due to the spicy and bitter taste of krachai that are good to reduce the fishes? savory and as well to other fish dishes; Phad Phed Pla

Benefit
- carminative
- antihistamine
- antifungal, bacterial
- cardamonin to stop the growth of cancer

Krachai Use in Thai Food
- Kai Phad Phed
- Nam Ya Pla
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Thai Food: Garlic, Tammarinds and Ginger (Thai Herb)


Garlic

Garlic is actually important ingredient use in Thai Food and found in every recipe prior to fry vegetables and meat. It is also unable to be missed in soup and chilli paste and as well spicy salad. This is including the pickled garlic, garlic plants and fried chopped garlic to sprinkle the food.

Benefit
- Carminative
- reduce blood pressure
- prevent heart disease
- Antibacterial, fungal, yeast, virus

Garlic Use in Thai Food
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kai Phad Phed
- Phanaeng Kai
- Som Tum
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla

Tammarinds
Thai people in every part eat the tamarinds? fresh leaves, flowers and the pods as vegetables and seasoning agents. The content in the ripe pods provides sour taste. People in the middle part of Thailand use the young pods as ingredient of the tamarind paste. The fresh leaves are used in soups; Tom Klong Pla Kroab and Pork and pumpkin in coconut soup.

Benefit
- Carminative
- cooling
- laxative
- antihistamine

Tamarind Use in Thai Food
- Beef Masaman
- Phad Thai

Ginger

Thai people use ginger to reduce fishes smell in many dishes; Tom Som, steam fish with lemon or fry with meat and as well ingredients in Miang (tidbits), such as Miang Kum, Miang Pla Tou, Miang Som. It is also mixed with pickling, mussels, Tai Pla, Saeng Wha, etc. Chopped ginger is tasty to fry with meat and as well Yam Pla Tu, Yam Khing, Yam Pla Kra-pong and Yam Hoy Kraeng. Pickled ginger is a good supplement to boiled rice and many types of paste. Ginger juice and ginger boiled in syrup and mixed with mung bean or sweet potatoes are tasty desserts.

Benefit

- carminative
- antihistamine
- antibacterial, fungal, yeast, virus

Ginger Use in Thai Food
- Beef Masaman

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Thai Food: Chili and Coriander (Thai Herb)


Chili

The popular species of chili used for cooking are hot chili, red, green and yellow chili, sweet pepper, etc. which are different in the levels of its spicy tastes. Chili can be used both fresh and dried or pickling in vinegar and to every dish that requires hot and spicy tastes. Some are used for smelling and reducing savory and as well to color the decoration.

Benefit

- digestive
- to protect cancer
- carminative
- expectorant
- relief pain
- relief sickness



Chili Use in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Phanaeng Kai
- Som Tum
- Phad Thai
- Khao Phad Kra Prao

- Nam Ya Pla


Coriander

This plant can be used by every part; plant, root, leaves and fruits. Normally, the coriander leaves are sprinkled to season the food, while the coriander fruits are mixed in the soup and curry for good smell and its root is used together with garlic in soup and some kind of snacks and desserts.

Benefit

- carminative
- diuretic

Coriander
Use in Thai Food
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Kai Phad Phed

- Phanaeng Kai

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Thai Food: Cumin and Galangal (Thai Herb)



Cumin

Cumin is roasted and pounded to make chilli paste in some curries, Kaeng Phed and Kaeng Khiao Wan.

Benefit
- carminative
- expectorant

Cumin use in Thai Food
-Kaeng Khiao Wan Kai
- Beef Masaman
- Phanaeng Kai

Galangal
Galangal is used both its flowers as vegetables and fresh and hard rhizomes. The hard rhizome is very spicy and good to season many recipes of chili pastes; the fresh rhizome is found good in Tom Kha Kai.

Benefit
- carminative
- stops the growth of cancer
- antifungal, bacterial and yeast

Galangal use in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kai Phad Phed
- Phanaeng Kai
- Khao Phad Kra Prao
- Nam Ya Pla
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Thai Food: Thai herb insigh

Thai Food: Thai herbs insight.

Some radicals such as superoxide (O2 ), hydrogen peroxide (H2O2) and hydroxyl radical (OH ) are generated in the human body during cell respiration. These species may damage cells if they are present at high level. Ability to scavenge superoxide, hydroxyl radical and another radical from rancid food, peroxyl radical (ROO ) was tested. The results show that Chili, Shallot, Lemon grass and Galangal can eliminate free radicals.
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