Thai Food

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.

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. 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.

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.

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.

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

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

Tamarind Use in Thai Food
- Beef Masaman
- Phad Thai

Ginger

Ginger Use in Thai Food
- Beef Masaman

The Benefit of Thai food: It is well-known that Thai food is healthy, and this factor encourages especially foreigners to consume more Thai food. The research has shown results which indicate the potential of Thai food to eliminate free radicals. Even though the food is cooked, the healthy features are not lost. The phonemic components remain in the food too.

The Different of Thai food: Thai food differences compared to other foods in the world. Foreigners are amazed with its uniqueness. Not only do spices and herbs enhance the fragrance of Thai foods, but they are also a good source of anti-free radicals, indicated by antioxidant capacity, as it contains phenolic components.

The Selling Point of Thai food: Some marketers stated that distinguishing Thai food products could bring success to the operators’ sales. Thai products are well-known in terms of health care and unique taste. Promoting the other kinds of Thai food that are different from common dishes is considered an important selling point, especially the dishes that provide hot and spicy tastes as well as strong herbal smells, Kour Kling, 3 regional noodle dishes: Mee Ka Ti (coconut milk vermicelli), Phad Mee Pak Tai (Stir-fried flat rice noodle in southern style) and Khao Soi, for example. These dishes are other choices for those who want to try something new.