Cook time:Ingredients: 30 minutes Dried rice crackers (can be substituted with any kind of thin unseasoned cracker) 1 cup vegetable oil, for deep fry rice crackers Method: In a deep frying pan, put 1 cup of vegetable oil and heat it up into medium heat. Deep fry all rice crackers until golden brown on both
Serves 2 Preparation time: 10 mins Cooking time: 15 mins Ingredients: 200 g chicken fillet, cut into bite-sized pieces 100 g. button mushroom, diced (optional) 2 cups coconut milk 1 cup chicken broth 2-in (5-cm) young galangal, thickly sliced 3 kaffir lime leaves, shredded 2 stalks lemongrass, cut into 4-5 pieces 2 tbsp.
Originally, Tom-Yum Koong (hot and sour shrimp soup) was a very simple soup. Cooking in Thai villages or fishing villages. The way they cook was to boil water, add galangal and lemongrass to reduce raw meat taste. Can cook with any kinds of meat either one or many kinds. Then, seasoning to taste with lime
Ingredients: 200 grams rice noodles, soaked in lukewarm water to soften, drained 10 shrimps, peeled and deveined 2 eggs 1/4 cup vegetable oil 1/2 cup water 1/4 cup tamarind sauce 1/4 cup hard yellow tofu/bean curd, diced 1/4 cup minced shallots 1/4 cup minced Thai sweet radish/salted turnip/Chinese salted radish 1/4 cup of Chinese chives,
Serves 8-10 Preparation time: 30 minutes Baking time: 40-45 minutes Ingredients: 2 cups all-purpose flour 2 tsp. baking powder 1-1/2 tsp. baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 2 cups sugar 4 eggs 1-1/3 cups of vegetable oil (canola or corn oil) 1 cup chopped pecans or walnuts 1 8 oz. can
Serves 2 Preparation time: 30 minutes Cooking time: 30 minutes Ingredients: 1 cup (350gr.) Chicken breast meat, cut into bite-size pieces 1 Onion, cut into slices 3-4 Large dried chilies, deseeded and cut into 1.5 cm length 1/2 cup Unsalted roasted cashew nuts 1/2 Red bell pepper, cut
Serves 4 Preparation time: 1 hour Ingredients: 1 cup Sticky rice 1/2 cup White sugar 1 cup Coconut milk 1/2 cup Water 1 Mango (ripe) 1/2 tsp. Salt 1 tbsp. Mung bean, roasted (optional) for garnish Pandan leaves 2 leaves Methods: In a mixing bowl, soak the sticky rice in water for 4 hours. Strain
Serves 4-6 Preparation time: 30 mins Cooking time: 1 hour Ingredients: Side Dishes 30 leaves, Chaplu or Thong Lang Leaves 1 cup Roasted grated coconut 1 cup Roasted peanuts 1 cup Young ginger root 1 cup Shallots, cut into dices 1 cup Lime, cut into small dices ¼ cup Hot chilli, thinly slices 1 cup
Serves 2 Prep Time: 20 minutes Ingredients 1 cup green mango, shredded ¼ cup carrot, shredded ¼ cup shallots, thinly sliced ¼ cup dried shrimp, pound until fine and fluffy (garnish) 2 tbsp. roasted peanuts 10 red and green hot chilies, coarsely crushed 2 tbsp. fish sauce 2 tbsp. palm sugar ¼ cup water 1
Nam phrik phat phrik khing 3 large red spur chilies, seeded and soaked 7 sliced shallots 2 bulbs garlic 1 tbsp. sliced lemon grass 1 tsp. sliced coriander root 1 tsp. finely sliced kaffir lime rind 1 tsp. salt 5 peppercorns 2 tsp. ground dried shrimp 1 tsp. shrimp paste Pound dried chilies,
