Tom Yum Kung

Main Ingredient
Shrimp 500 g.
Rice straw mushroom 600 g.
Chilli paste 150 g.
Soup stock 2,500 g.
Citric acid 10 g.
Salt 15 g.
Fish sauce 100 g.
Sugar 20 g.
Lime juice 15 g.
Hot chilli 10 g.
Chilli paste Ingredient
Dried Chilli 10 g.
Lemon grass 40 g.
Shallots 40 g.
Galangal 10 g.
Kaffir lime leaves 5 g.
Vegetable oil 100 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 5 persons

Cooking Method
Chilli paste cooking
Roast the chilli paste mixture and pound until ground then fry with oil and take aside.
Peel the shrimp except its tail
Peel the mushroom, divide by two
Heat the soup stock and mix with all seasonings until boiling, add shrimps and mushroom and boil until done
Add the chilli paste to favorite taste
Nutrition Fact
Energy
(kCal.) 43.47
Protein(g.) 3.6
Fat(g.) 2.15
Carbohydrate(g.) 2.43
Fiber(g.) 0.9
Calcium(mg.) 24.66
Iron(mg.) 0.23
Strong point of Tom Yum Kung. Low fat and low calories.

bywww.thaifoodtoworld.com

Kai Phad Phed

Main Ingredient
Chicken 442 g.
Krachai 6 g.
Dried chilli 18 g.
Pepper 2 g.
Kaffir lime skin 4 g.
Galangal 12 g.
Lemon grass 20 g.
Shallot 28 g.
Salt 4 g.
Garlic 44 g.
Shrimp paste 6 g.
Coriander root 2 g.
Fresh pepper 18 g.
Water 536 g.
Oil 10 g.
Fish sauce 17 g.
Palm sugar 14 g.
Sweet basil 10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs

* Serve size 4 persons

Cooking Method
Cup up the chicken
Pound the chilli mixture with krachai, chilli, pepper, kaffir lime skin, galangal, lemon grass, shallot, garlic, salt, coriander root and shrimp paste thoroughly
Heat the pan and fry the chilli paste with oil
Add chicken and fry until done, add water and simmer with low heat
Season with fish sauce and palm sugar and sprinkle with sliced krachai, fresh pepper and sweet basil

Nutrition Fact
Energy(kCal.) 122.88
Protein(g.) 10.88
Fat(g.) 5.68
Carbohydrate(g.) 7.06
Fiber(g.) 2.32
Calcium(mg.) 40.43
Iron(mg.) 1.29

Strong point of Kai Phad Phed
Protein and fibers

From http://www.thaifoodtoworld.com/

Kluay Buad Che

Main Ingredient
1. Ripe banana 12 Fruits
2. Coconut milk 1,000 g.
3. Coconut cream 200 g.
4. Sugar 200 g.
5. Salt 5 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 12 persons

Cooking Method

-Peel banana and divide into 4 pieces
-Dissolve sugar and salt in the coconut milk
-Heat the coconut milk until slightly boiled, add the bananas, heat until boiling
-Add coconut cream and boil

Nutrition Fact
Energy(kCal.) 193.2 / Protein(g.) 1.31 / Fat(g.) 10 / Carbohydrate(g.) 24.49 / Fiber(g.) 1.23 / Calcium(mg.) 6.69 / Iron(mg.) 0.53

Strong point of Kluay Buad Che Fat and fibers and high calories

From http://www.thaifoodtoworld.com/

Thai Food Glossary

Today I meet story interesting about Thai Food Glossary follow at http://www.panix.com/~clay/cookbook/bin/thai.cgi

stir fried morning glory

Morning glorybe full of the vitamin A which help maintain the sight . It be full of the vitamin c , iron , calcium and phosphorus .

Ingredients

1. 2 tablespoons oil

2. 1 Ib (500 g) swamp cabbage or spinach, cut into 1-in (2.5-cm) pieces

3. 6 garlic cloves (kratiem),minced

4. 2 tablespoons black bean sauce1 tablespoon fish sauce (nam pla)

5. 1 teaspoon sugar1/4 cup sliced green jalapeno pepper (prik chee fa)

Method

Heat a large skillet until very hot; add the oil and all the remaining ingredients. Quickly stir-fry for 30 seconds and serve.

Green Curry with Chicken and Pea Eggplant

Curry with Chicken and turkey berry have various kinds such as green pig curry , green Featherback fish meatballs curry or follow want and vegetables such as pumpkinas , Thai Eggplant etc.

Green Curry Paste

Ingredients
1. 2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces
2. 1 tablespoon sliced galangal (kha)
3. 1 teaspoon cumin
4. 1/2 cup chopped fresh cilantro/coriander root (raak pak chee)
5. 8 garlic cloves (kratiem)
6. 8-10 green Thai chili peppers (prik khee noo)
7. 8-10 green jalapeno peppers (prik chee fa)
8. 1 tablespoon chopped shallot
9. 1/4 teaspoon minced kaffir lime skin
10. 2 cups (16 fl oz/500 ml) coconut milk
11. 1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces
12. 1/4 cup (2 fl oz/60 ml) fish sauce
13. 3 tablespoons sugar
14. 1 cup Pea Eggplant
15. 1/2 cup (4 fl oz/125 ml) coconut cream
16. 6 fresh kaffir lime leaves
17. 1/4 cup sweet basil leaves
18.red jalapeno pepper for decorate

Method
1.Place all the green curry paste ingredients (1-9)mixture is smooth, or pound
2.Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5 minutes at a slow boil. Add Pea Eggplant and reheat to boiling, simmering for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.

properties repair be affected by indigestion

spicy mixed vegetable soup(แกงเลียง)

spicy mixed vegetable soup(แกงเลียง) be the food that give kind calcium mineral ,phosphorus , iron , and give the vitamin A very tall , convenient for eat repair common cold , help give the mother with an infant has much milk , convenient for every the age especially pregnant woman and the mother with an infant be the food maintains the body , maintain the blood , maintain the bone , and maintain eyes ,cheapness safe from the toxin because cook from local vegetables is a principle.

Ingredients

1.pepper 10 seed

2.shallot 10 seed

3.shrimp paste 15 gram

4.dried salted prawn or dried fish 100 grsm

5.soup chicken wate 4 cup

6.fish sauce 45 gram

7.the vegetables is various about 500 gram/type

8.lemon basil 10 gram

Method

1.mix the ingredients with the way pounds blend(1/2/3/4)

2.dissolve ingredients and soup water put on the stove be angry

3.put the vegetables when cooked vegetables add the lemon basil and stir

4.The finished(The just enough6-7 person)