MASSAMUN BEEF

MASSAMUN BEEF

[ thai food : massamun neur ]

Thai Recipe Ingredients

* 400 grams beef, cut into well pieces

* 1/2 cup coconut milk

* 2 tablespoons sugar

* 1/2 tablespoon salt

* 1 cup potato, peel and cut into big chunks

* 1 tablespoon masaman curry paste

* 1 tablespoon tamarind

* 1 cinnamon stick l

* 1/4 cup cashew

* 2 pinches cardamom

* 2 leaves bay leaf

Thai Food Preparations

1. Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes).

2. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.

3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.

4। Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.

(For 2 Serving)

FRIED EGG IN CLEAR SOUP

FRIED EGG IN CLEAR SOUP

[ thai food : kang jued kai num ]

Thai Recipe Ingredients

* 200 grams ground pork

* 100 grams vermicelli noodle (optional)

* 6 eggs, beaten

* ¼ cup oil

* 1 tablespoon. crispy fried chopped garlic (for topping)

* ½ cup thin sliced onions

* 6 cups chicken stock or water

* 1/ 3 cup fish sauce

* 1/8 teaspoon white pepper

* 300 grams chinese cabbage, cut into well pieces

* 2 spring onions cut into 1 inch pieces

Thai Food 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, garnish with crispy fried chopped garlic on top of the bowl.

(For 2 Serving)

BAKED PRAWNS AND MUNG BEAN NOODLE

BAKED PRAWNS AND MUNG BEAN NOODLE

[ thai food : koong ob woon-sen ]

Thai Recipe Ingredients

* 300 grams medium-sized cleaned prawns

* 4 coriander roots, crushed

* 20 peppercorns

* 4 cloves garlic, smashed

* 3 pieces of slice ginger, smashed

* 2 tablespoons vegetable oil

* 1 teaspoon sesame oil

* 2 tablespoons soy sauce

* 1/2 tablespoon sugar

* 1 tablespoon oyster sauce

* 2 cup mung bean noodles, soaked in hot water and cut into 3-5 inch long

* 1 cup water

* 1/2 teaspoon dark soy sauce (optional for darker color of the mung bean noodle)

* coriander leaves (for garnishing)

Thai Food Preparations

1. Mix vegetable oil, sesame oil, peppercorns, soy sauce, sugar, water, oyster sauce and mung bean noodle in a big bowl. Stir until all ingredients mixed well.

2. In the bottom of clay-pot, put the coriander roots, ginger, and garlic. Then put the mung bean noodle above bottom layer, and lastly put prawns on top of the mung bean noodle.

3. Bake at the temperature ~ 180 C about 15 minutes or until the prawns are cooked thoroughly (but not less than 10 minutes).

4। Remove from heat and leave it for 5 minutes. Garnish on top with coriander leaves and serve immediately.

(For 2 Serving)

THAI STEAMED CURRIED FISH

THAI STEAMED CURRIED FISH

[ thai food : haw mok pla ]

Thai Recipe Ingredients

* 300 grams snapper fillet, cut into thin pieces

* 5 cabbage leaves, cut into small pieces

* 1 tablespoon rice flour

* 10 coriander leaves

* 2 fresh chilies, sliced thinly

* 3-4 kaffir lime leaves, sliced thinly

* 2 tablespoons red curry paste

* 1 can coconut milk

* 2 eggs

* 1 teaspoon fish sauce

Thai Food Preparations

1. Pour 1 cup coconut milk in a mixing bowl (separate 1/4 coconut milk for topping) , and add red curry paste, keep stirring until mixed well.

2. Add fish into a mixture, stir until the mixture quite thick. Then add egg, fish sauce and sugar and stir well.

3. Heat water in a pot over medium-high heat, add chinese cabbage into boiled water and wait for 3 minutes. Remove hot water and rinse in cold water.

4. Squeeze cabbage ( to bring water out ), place them at the bottom of each banaleaf cup (small cup can be used instead), fill the cup with spice mixture and steam for 30 minutes.

5. Add rice flour into coconut milk that is separated for topping, then mix well and put in microwave for 1 minute.

6. After 30 minutes or the mixture is cooked, garnish each cup with coconut cream, coriander leaves, chili and kaffir lime leaves. Then steam for another 3 minutes, and then remove from the steamer to the serving dish.

(For 2 Serving)

Larb Moo

GROUND PORK SALAD

[ thai food : larb moo ]

Thai Recipe Ingredients

* 350 grams coarsely ground pork

* 2 tablespoons fresh mint leaves

* 3 tablespoons lime juice

* 2 tablespoons fish sauce

* 2 tablespoons roasted sticky rice powder

* 3 tablespoons finely chopped spring onion

* 2 tablespoons coarsely chopped fresh coriander

* 1 tablespoon coarsely ground dried red chilli

* 1/2 teaspoon sugar

* 1/2 cup coarsely chopped shallot

* 1 cup water (or chicken stock)

* 2 wedges green cabbage

* 5 green beans, trimmed and halved crosswise

1. Heat the water in a saucepan (or small pot). Add ground pork and cook for 2 minutes, tossing often to break up the meat. When cooked, remove the pan from the heat and drain the water.

2. Transfer the cooked pork to a medium bowl. Add the shallot, spring onion, coriander, and most of the mint, reserving a few leaves for a garnish. Add the lime juice, fish sauce, rice powder, chilli, and sugar. Then stir to combine everything well.

3। Before serving, garnish the serving dish with the cabbage, green bean, and mint. Thai people love to eat this dish with sticky rice and fresh vegetables.

(For 2 Serving)