Last time you’re already known the recipe for boil rice and this time I’m going to show you the recipe for everyone in your family. One of my favorite dish and it’s going to be one of your family favorite dish too. We call “Peek Gai todd” in Thai.

Peek Gai = chicken wing
Todd = fry

(2 servings)

• 10 chicken wings
• 1/3 cup coarsely chopped garlic
• 1/3 cup Thai Rice Flour
• 3 tbsps Thai fish sauce
• 1 tbsp coriander root, chopped finely
• 1 tsp ground black pepper
• * 1/2 tsp Thai seasoning powder (Rod dee) – you may skip *
• 4-5 cups cooking oil, for deep-frying

Cut the wings into halves and put in the big bowl. Pound coriander roots, garlic and pepper finely to obtain a smooth paste, add into the bowl with wings. Follow with rice flour, fish sauce, seasoning powder and mix well. Marinate the wings with all ingredients for 1/2 day or over night in the refrigerator (I usually let it sits for over night because it will get a great taste).
When you’re ready to fry please take the wings out from the refrigerator and let them sit in the room temperature for about 10 minutes. Heat the oil over medium heat until hot, deep-fry the wings until brown and cooked through (8-10 minutes). Remove from the oil and drain. Serve with rice or boil rice.

Everything in this recipe not that difficult to find and really easy to prepare, but just the only thing that I couldn’t find in here or either from Thai grocery’s online is Thai seasoning powder. You can try to find it in an ethnic grocery store such as Thai, Vietnamese or Chinese, but if you can’t find it then it’s ok to skip it.

Please drop me a comment if you try this recipe…I would be glad to share.

And before I leave, next Wednesday I will present how to the make the spicy dish “Neua Naam Tok” or spicy grilled beef. If you love spicy food you won’t want to miss it…

Check out these similar posts:

• Chicken Tandoori – Thai Girl Style
• Speaking of Thai Food
• Laab Gai (Thai Spicy Chopped Chicken)
• Boiled Rice Recipe | Kao Tom
• Khao Man Gai – Thai Rice Steamed with Chicken

I asked Steve what should I make because I have no idea what I want to cook for them, especially for American people because they don’t like spicy food, well not as spicy as Thai. He told me why won’t you make Spring rolls Golf, because not spicy at all and also good for the snack too. I said it was a good idea, but still make me worried on that time “what going to happened if they don’t like it”. Anyway let see…

Usually I work 2nd shift so I have free time on the 6th to prepare the ingredients, wrap the rolls and let them sit over night in the refrigerator. And on the 7th just need to fry and take them to work with me. Hmm…sounds like a plan, so I started to think what I need and how many rolls should I make…

Here’s the recipe for Thai Spring Rolls
1. 200 grams minced pork or chicken (I usually use them both half:half because it makes the rolls more flavourful)
2. 100 grams crabmeat
3. 100 grams Mung bean noodles soaked in the water for 15 minutes
until soft, drain and cut into about 2-3 inches
4. 3 eggs
5. 1 1/2 cups shredded cabbage
6. 1 1/2 cups shredded carrot
7. 1/2 cup shredded Shiitake mushroom
8. 1 tbsp ground black pepper
9. 2 tbsp light soy sauce
10. 1 tbsp chopped garlic
11. Spring rolls wrapper 1 pack(25 sheets)
12. Cooking oil for deep-frying depending on the size of your container that you use to fry (just make sure the oil cover the rolls while you’re frying)
13. The thick batter for seal the wrapper is made from wheat flour and water. Stir over low heat until the batter becomes thick.

After everything was prepared now it’s time to start… first mix well the pork, chicken, crabmeat, Mung bean noodles, eggs, cabbage, carrot, mushrooms, black pepper and light soy sauce together. And then saute chopped garlic in 3 tbsp of oil until golden and fragrant, add the mixture. Stir until it becomes fairy dry, remove and wait until it cools down.

Spread a wrapper on a flat surface, place 2 Tbs of the filling in the center, fold both sides of the sheet to cover the filling and roll tightly, seal the wrapper with the thick batter.
Preheat the oil over medium-low heat until hot. Deep fry Spring rolls until crispy and golden brown (on this time it will start to float). Remove and drain on absorbent paper. Serve hot with Spring rolls sauce.

Unfortunately I have no time for finish everything in one day, that’s why I have to fry them in the next day but for you can just fry them right away after you wrapped them all. And also I have to fry the rolls about 30 minutes before work so can you imagine that? Yes…It’s not as good and crunchy as when you just finish.

Still when I get to my work I couldn’t believe my Spring rolls all gone…just like that. My friends, my boss and people at work they like them a lot. And you know what? Yesterday one of my friend at work ordered 20 Spring rolls from me again. Wow…! Unbelievable…

If you want more of Golf’s great Thai recipes why not check her new blog Awesome Thai Food

Check out these similar posts:

• Recipe for Thai Beef Salad
• Laab Gai (Thai Spicy Chopped Chicken)
• Neua Naam Tok Recipe | Thai Spicy Grilled Beef
• Som Tum or Som Tam (Thai Papaya Salad)
• Thai style barbeque rib (Thai barbeque see krohng moo)

Pad Thai is typically not made at home by Thai’s, but is rather a snack to be had when out shopping or running errands. This is Golf’s recipe taken from her experience living in Bangkok and brought to our American kitchen. I can attest that it is very similar to Pad Thai that I have had in Bangkok and the islands. Eat this right after making it as it does not seem to reheat well at all, the noodles become very dried out (though still delicious). I hope everyone that tries this enjoys it as much as I do and I hope even more that you get to have the real thing from a street vendor in Thailand some day.

Pad Thai (serves 2)
2 cups thin rice noodles, soaked for 5 minutes
1/4 cup (about 1 ounce) pork minced
5-6 med. shrimp, shelled and de-veined
1 egg
1 cup (4 ounces) bean sprouts
3 spring onions, chopped
1/2 TBS chopped shallot
1/2 TBS chopped garlic
1 1/2 TBS chopped salted Chinese radish (if can find)
1 tbsp (or more to taste) thai chilli powder
1/4 cup ground peanut (unsalted)
2 TBS sugar
1 1/2 TBS fish sauce
2 TBS tamarind juice or vinegar
2 TBS water
4 TBS cooking oil

1. Fry shallot and garlic in 2 TBS of oil over medium heat until fragrant (about 2 minutes).
2. Add noodles and water, stir until tender. Add sugar, fish sauce and tamarind juice to season. Stir everything together, then push the noodles to the side of the wok.
3. Add 1 TBS of oil to the same wok, add pork, prawns, salted Chinese radish, and chili powder. Saute until the pork and prawns are done, add noodles together and mix well, then push everything back to the side of the wok again.
4. Put the last 2 tbsp of oil into the wok, break the egg in and stir until done. Add noodle mixture to the egg and mix well, then add the bean sprouts and spring onion.
5. Stir until everything is done.
4. Transfer to a serving dish and sprinkle peanuts on top. Serve immediately.

Let us know what you think and if you have questions please feel free to ask away, I’ll pass them along to Golf.

Check out these similar posts:

• Laab Gai (Thai Spicy Chopped Chicken)
• Stir-fried Pumpkin with Egg & Pork
• Guay-Dtieow Rad Nar Moo Mug – Thai Noodle Dish with Pork Gravy
• A Thai Girls Tom Yum Khoong Recipe
• Thai style barbeque rib (Thai barbeque see krohng moo)

You’ll notice there isn’t much content yet, but don’t let that discourage you. Golf has been working very diligently researching, writing recipes down and most importantly (from my perspective) cooking! Some very delicious dishes have been made over the past few weeks and all will be shared.

In addition to simple recipes there are great photos detailing the process of making each dish from beginning to end. And if that’s not enough, Golf will be adding not only recipes, but will be teaching about all the great local Thai ingredients from fruits and vegetables to herbs and spices.

So please, take a minute to head over to Awesome Thai Food and leave a comment there for Golf (she loves hearing from her readers) and subscribe to her feed so you won’t miss a single great recipe. We’re looking forward to seeing you there!

Check out these similar posts:

• Why Thai Food is So Uniquely Thai
• Learn to Cook Thai Food at the Blue Elephant Cooking School
• Speaking of Thai Food
• Som Tum or Som Tam (Thai Papaya Salad)
• 5 Thai Recipes Hotter Than Global Warming

Chicken Kabab

1 lb Ground chicken
1 Ginger root, peeled and thinly sliced into 3-4 pieces
4-5 cloves Garlic, peeled
6 fresh green chilies (unfortunately all the chilies I had already turned red so that was what I used, but it was fine)
Shredded cheese (can be cheddar cheese but I used the American cheese instead)
¼ tsp. salt
¼ tsp. Turmeric powder
½ tsp. Masala powder (you probably can add a little bit more up to 1 tsp. or more to taste because it will get more smell like Kebab, which was what I did)
½ tsp. corn starch
2-3 stems coriander, finely chopped
1 tbsp. Vegetable oil to fry

1. Pound garlic and ginger until it is fine. Add chilies and pound until fine-grained.
2. Put ground chicken into the mixing bowl. Add mixed garlic ginger and chilies paste, shredded cheese, salt, turmeric, masala, and chopped coriander into the bowl.
3. Mix all ingredients well. Add corn starch and mix well again.
4. Heat the oil in the pan over medium heat (just enough oil so the kebab won’t stick to the pan).
5. Make kebab into the round shape size 2 inches width and 1-1.5cm thick. Fry until it turns brown on each side (should not take longer than 8-10 minutes totally).
6. Serve with vegetables like cucumber, cabbage or fresh chilies.

I hope you enjoy it like we did…I will see you again!

Check out these similar posts:

• Chicken Tandoori – Thai Girl Style
• Khao Man Gai – Thai Rice Steamed with Chicken
• Peek Gai Todd Thai Style (Fried Chicken Wings)
• Laab Gai (Thai Spicy Chopped Chicken)
• Som Tum or Som Tam (Thai Papaya Salad)

If you love to eat and you’re headed for Bangkok then you’re in for a treat. Seriously, I’ve eaten all over the world and the street food in Bangkok is my choice for the best anywhere (Mexico is a close second).

No matter where you go in Bangkok you’re sure to see local Thai’s sitting down on those little plastic stools by the road and enjoying some delicious dish with their friends. Everything from noodles to pork and chicken to seafood is on offer and all of it is quite delicious. Honestly my mouth is watering just thinking of it.

Thai Street Food Variety

One of the great things about street food in Bangkok and Thailand is the huge variety on offer. Regional foods from the deep south of Thailand such as spicy curries, northeastern salad dishes and Chinese roast duck and pork are just a few of the flavors to tempt you. Start with some grilled meats on a stick (satay), or a bowl of rice noodles. Fried rice in many varieties are available as well as fried chicken, grilled sausages, sticky rice, fresh fruits and even more exotic samplings like dancing shrimp or fried crickets can be had as well. If you’re hesitant about the unusual dishes try some khao man gai (chicken rice) or khao moo dang (red pork rice). Both are very standard dishes at Thai street vendors and both are extremely delicious. Finish it all off with fresh coconut ice cream or another Thai dessert, perhaps lod chong or salim.

Popular Locations for Bangkok Street Food

While you can find street food pretty much anywhere in Bangkok obviously some spots are going to be more accessible to you as a tourist. The following spots are popular with both Thai’s and tourists for the variety of foods available as well as their accessibility.

Rama IV – You’ll find street food vendors all along Rama IV, especially in the areas of Lumphini Park and Lumphini Boxing Stadium. Golf and I especially like those near the Boxing Stadium, down the small soi’s. The area really gets hopping in the late afternoon and you’ll find all kinds of great dishes here. Spicy som tam and laab from northern Thailand are popular as are desserts such as sticky rice and salim.

Silom Road – Another great place to find street vendors. Golf and I have two favorites in this area. The first are the street vendors along Soi Convent (near the Sala Daeng BTS station). You’ll find that the ones farther up the soi towards BNH hospital tend to be better. The second is a small street restaurant all the way at the end of Silom at the intersection of Silom and Charoen Krung. It is on the right side of the street across from the State Tower. Everything we’ve tried there is awesome. Finally, you’ll find quite a few vendors on Silom offering seafood, everything from fish to clams to oysters and prawns are available freshly cooked to your liking.

Khao San Road – Probably not the best quality street food, but it is cheap and usually satisfying. Plus, most Bangkok tourists seem to make it out this way at least once. The vendors on Khao San itself leave a bit to be desired, but some great dishes can be had in the surrounding areas. Cheap pad thai, grilled meats and kebabs and fruit is the top draw here.

RCA – This is one of the top nightclub areas of Bangkok so it’s not surprising to find a large variety of street vendors set up to feed the hungry party go’ers before and after their clubbing. The food is decent and available quite late at night so that’s a plus.

Chinatown – Obviously this comprises a huge area, but I’ve found that pretty much anywhere in Chinatown serves up really great street food. Yaowarat Road is a perfect start and if you don’t want to wander around Chinatown you won’t have to go any farther than that to get a great cheap street side meal. If you love food then you have to go to Chinatown for some of the best Chinese food you’ll ever get outside China and Hong Kong.

Rules For A Safe Bangkok Street Food Experience

While the streets of Bangkok may be dirty and the air filled with smog (although better than in the past), eating at a street vendor in Bangkok need not be a worrisome affair. Yes, you’ll see the food is unrefrigerated and there is typically a big wash bin of dirty plates next to the cart, but believe me when I tell you that eating from street vendors in Bangkok is quite safe.

I’ve eaten probably hundreds of meals at street vendors all over Bangkok and have only gotten sick once in 12 years. Honestly I don’t even believe that was from the street food, I think it was from Chao Phraya river water getting splashed into my face during a trip upriver to Koh Kred.

Simply follow these suggestions and you should be fine:

1. Go where everyone else is eating. The locals know the good food stalls and the ones that make them sick. If you follow the locals lead you should be fine.
2. Make sure the food is freshly prepared. The food should be freshly cooked and not look as if it’s been sitting around for hours.
3. Thai food is notoriously spicy and hot. If you don’t want too much heat then order your food “mai ped”. This means “not hot” and the chili’s will be left out. On the other hand if you think the hotter the better then order the food “ped mak mak”. This should get you food that is extra spicy although I have had mixed results. I think that some Thai’s don’t really believe that farang can eat spicy food so even if you order it extra spicy they make it “mai ped”.
4. If you do get sick get to an emergency room. The hospitals are very used to dealing with food poisoning and will sort you out quickly to get you healthy. Thai hospitals are very cheap compared with Western hospitals so don’t worry about the cost.

Bangkok street food is some of the best and cheapest food in the world and I have yet to find anyone who doesn’t like something on offer at the street vendors. The amazing variety combined with the delicious taste makes it an experienced not to be missed. So, next time you’re in Bangkok pull up a plastic stool by the side of the road and have yourself a feast!

Check out these similar posts:

• Speaking of Thai Food
• 5 Thai Recipes Hotter Than Global Warming
• Delicious Thailand Foods
• Why Thai Food is So Uniquely Thai
• Golf’s New Thai Food Blog

Yesterday was my favorite day after I have to worked 6 days in a row and that includes working on the weekend too.
I really dislike working on the weekend, especially when you have to deal with stupid lazy people.
So I decided to treat myself and Steve on my day off with a special dish “Tom Yum Khoong”.

Once a while if I have luck I will find a good stuff at the Vietnamese grocery store near where I live. And yesterday was my lucky day I found galangal and Kaffir lime leaf . First idea that came up to my head was Tom Yum Khoong. And I already have frozen shrimps and lemon grass at home. Hmm..I thought to myself it’s going to be an awesome dinner!

Tom Yum Khoong Recipe

- 10-12 medium shrimps (shelled and de-veined)
- 10 baby bella mushrooms (washed thoroughly and divided halves or quarter, depends on the size)
- 2 medium limes (washed, cut and squeezed for the juice)
- 7-8 fresh Thai chillies (washed thoroughly and lightly pounded)
- 3-4 shallots (peeled, washed thoroughly and lightly pounded)
- 1 lemon grass ( washed thoroughly, pounded and cut into pieces 2-3 inches in length)
- 3-4 pieces galangal (washed thoroughly and thinly sliced)
- 4-5 lime leaf (washed thoroughly and pull the stem in the center off)
- 2 coriander roots (washed thoroughly and lightly pounded)
- 2 bunches coriander for garnish (washed thoroughly and coarsely chopped)
- 2 Tbsp fish sauce
- 1 1/2 Tbsp Chili Oil
- Evaporated milk (Carnation) 5 oz. size
- 3 cups of Chicken broth

1. Place the chicken broth in pot on medium heat and wait until it boils. While waiting for the broth to boil we should move on to the next step.
2. Soak fresh Thai chillies that have already been prepared in the lime juice bowl.
3. Put the chili oil in the bowl, add the evaporated milk (carnation) and stir well.

4. Once the broth start to boil add shallots, galangal and coriander roots into the pot. And wait until the broth start to boil again (it should take about 2-3 minutes).
5. Add shrimps and follow with mushroom. Turn the stove up to high heat. Wait about 2 minutes until it boils again (do not stir because it will make the soup have a fishy smell).

6. Add lemon grass and lime leaf. I didn’t add them in the beginning part with shallots, galangal and coriander roots because they will make the broth turn green. Also the lime leaf will turn yellow because they will sit in the pot too long.
7. Season with fresh Thai chili in lime juice and fish sauce.
8. When it boils again add the chili oil, stir well and turn off the heat right away. Garnish with chopped coriander and serve.

And that meal make our stomachs really really happy…Yummmm!

Check out these similar posts:

• Neua Naam Tok Recipe | Thai Spicy Grilled Beef
• Khao Man Gai – Thai Rice Steamed with Chicken
• Boiled Rice Recipe | Kao Tom
• Laab Gai (Thai Spicy Chopped Chicken)
• Recipe for Thai Beef Salad

It has been (too) long since I updated my last post in Thailandmusings.com, and I think everyone probably wonders why Golf hasn’t posted her recipe anymore. “Where is Golf?”. I’ve been worked overtime for my regular job and also Thailand trip was coming so I didn’t really have any concentrate to anything at all at that time. Ask Steve how was he feeling and he probably tells you the same story.

Summer is just around the corner; actually the weather has been nicer after Memorial’s day. Since the weather really nice outside, so many kinds of fruits are coming out so let’s make the dish about “fruits”. I went to the flea market next to where I live this morning with my Thai girlfriend. I got strawberries, green apples and also Fuji apples. They’re so cheap and fresh…got home and started to cook. Wow…believe it or not while I’m writing this recipe it makes my saliva coming out just like that (just to think about how it tastes.)

Fruit Salad recipe (Thai’s style)
2 small green apples cut into a small bite sized
2 small Fuji apples cut into a small bite sized
5-6 strawberries cut into a medium bite sized (you don’t want to cut strawberry into really small sized because it can gets really mushy when you mix the fruits together)
1 whole carrot peeled and cut into s small sized
* You may add the other kind of fruit like grapes, pears etc. whatever you wish*

• 1 tsp chili powder
• 1 Tbsp fish sauce
• 1 Tbsp palm sugar
• 1 medium sized lime
• 1/4 a small onion sliced
• 1 Tbsp garlic, peeled finely sliced
• 3 Tbsp mint leaf, coarsely chopped
• 4-5 pieces cooked bacon, broke into a small piece for garnish.

1. After washed all the fruits you needed then cut them into a sized as directed.
2. Melt palm sugar with fish sauce in a mixing bowel then add lime juice, chili powder, garlic, and onion and mix well (the taste should be sweet, sour to lead and a little bit spicy.)
3. Put the fruit into a mixing bowel and toss lightly.
4. Add mint and bacon for garnish, toss a couple times and serve.

I love this dish a lot because it doesn’t take long to cook at all, probably 10 to 15 minutes maximum. It doesn’t require any cooking skill, healthy meal and good for your diet plan. Let’s cook it in your spare time and let me know See you!

ยำผลไม้
หลังจากที่โพสไปเมื่อครั้งที่แล้ว กอล์ฟก็หายไปเลย เป็นเวลานาน(แสน)นานมากๆ… จนทุกคนที่อ่านโพสคงสงสัยว่ากอล์ฟหายไปไหนแน่ ? สาเหตุที่หายไปก็เนื่องมาจากว่า กอล์ฟต้องทำงานที่เป็นงานประจำอยู่ ทำล่วงเวลาด้วย แล้วไหนจะมามีกังวลกับเรื่องที่จะต้องกลับไปเมืองไทยในเดือนเมษายนที่ผ่านมาอีก ทั้งหมดทั้งมวลนั้นเลยส่งผลให้เราไม่มีกะจิตกะใจที่จะทำอะไรเลย ถ้าลองให้ไปถามสตีฟ(คุณสามี)ดู เค้าก็คงจะให้คำตอบในทำนองเดียวกัน ว่าเค้ารู้สึกยังไงในตอนนั้น

ที่นี่ ณ ตอนนี้ฤดูร้อนก็เริ่มใกล้เข้ามาทุกที แต่ความเป็นจริงแล้วกอล์ฟว่า อากาศมันก็เริ่มดีขึ้นมาเรื่อยๆ ตั้งแต่วัน Memorial’s Day แล้วนะ พออากาศเริ่มดีขึ้น ผลไม้ช่วงหน้าร้อนก็เริ่มออก (ดีจริง) มาทำอาหารที่เป็นผลไม้ทานกันดีกว่า พอดีเมื่อเช้านี้พี่ที่เป็นคนไทยที่อยู่ที่นี่ชวนไปตลาดขายของเก่าวันอาทิตย์ ก็เลยไปกับเค้า ปรากฏว่ากลับมาได้ผลไม้ทั้งสดทั้งถูกมาเพียบเลย ไม่ว่าจะเป็นสตรอเบอรี่, แอปเปิ้ลลูกเขียว แล้วก็แอปเปิ้ลฟูจิ พอถึงบ้านได้ไม่เท่าไหร่ ก็เริ่มเข้าครัวกันเลย เพราะว่าอยากทานมากๆๆๆ ฮ่าฮ่า… เชื่อหรือเปล่าว่าแค่กอล์ฟเริ่มต้นเขียนโพสอันนี้เนี่ยนะ แล้วก็นั่งจินตนาการถึงรสชาติ น้ำลายก็แทบสอเลยทีเดียว เปรี้ยวปากอย่างแรงค่ะ…!

ส่วนผสมของยำผลไม้
- แอปเปิ้ลเขียวลูกเล็ก 2 ลูก หั่นเป็นชิ้นขนาดพอดีคำ
- แอปเปิ้ลฟูจิลูกเล็ก 2 ลูก หั่นเป็นชิ้นขนาดพอดีคำ
- สตรอเบอรรี่ 5-6 ลูก หั่นเป็นชิ้นขนาดใหญ่ขึ้นมาหน่อย เราไม่ต้องการให้มันชิ้นเล็กมาก เพราะว่าเดี๋ยวเวลาเรา คลุกเคล้ากันแล้ว จะทำให้สตรอเบอรี่ของเราเละได้
- แครอท 1 ผล ปลอกเปลือก แล้วก็หั่นเป็นชิ้นขนาดพอดีคำ
หมายเหตุ ความจริงแล้วอาจจะเพิ่มผลไม้อะไรก็ได้ที่เราชอบ อย่างเช่น องุ่น หรือว่า ลูกแพร์
- พริกป่น 1 ช้อนชา
- น้ำปลา 1 ช้อนโต๊ะ
- น้ำตาลปึก/น้ำตาลปี๊บ 1 ช้อนโต๊ะ
- มะนาว 1 ลูก (ผลขนาดกลาง)
- หอมใหญ่ (เอาแค่เศษหนึ่งส่วนสี่ลูก) หั่นบาง
- กระเทียม ปอกเปลือกออกและหั่นบาง 1 ช้อนโต๊ะ
- ใบสะระแหน่หั่นหยาบ 3 ช้อนโต๊ะ
- เบคอนที่สุกแล้ว 4-5 ชิ้น หักให้เป็นชิ้นเล็กๆ เพื่อใช้โรยหน้ายำผลไม้

1.หลังจากล้างทำความสะอาดผลไม้ที่ต้องการเสร็จ ก็หั่นให้เป็นชิ้นๆ ตามที่ระบุไปข้างต้น
2.ใช้น้ำตาลปึกละลายกับน้ำปลาในถ้วยผสม จากนั้นตามด้วยน้ำมะนาว พริกป่น กระเทียม แล้วก็หอมใหญ่
คนให้เข้ากัน (รสชาติที่ได้ควรจะออกเปรี้ยวและหวานนำ ออกเผ็ดนิดหน่อย )
3.ใส่ผลไม้ที่หั่นไว้แล้วลงในถ้วยน้ำปรุงรสที่ผสมแล้ว คนเบาๆให้เข้ากัน
4.ขั้นตอนสุดท้ายใส่ใบสะระแหน่และเบคอนที่เตรียมไว้ตกแต่งหน้าลงไป คนให้ทั่วประมาณ 2-3 ครั้ง แล้วก็จัดเสริ์ฟ

กอล์ฟจะบอกว่าชอบจานนี้มากๆๆ เพราะนอกจากจะใช้เวลาไม่นานแล้ว (อ่ะ…ให้ไปเลย 10 ถึง 15 นาทีอย่างมาก) ยังไม่ต้องอาศัยความสามารถพิเศษในการทำอาหารอะไรเลย ดีต่อสุขภาพ แล้วก็ดีสำหรับคนที่กำลังควบคุมน้ำหนัก ยังไงลองหาเวลาว่างมาทำจานนี้กัน แล้วส่งข่าวมาบอกด้วยล่ะ ว่ารสชาติถูกปากหรือเปล่า? แล้วเจอกันใหม่จ้า!

Check out these similar posts:

• Chicken Tandoori – Thai Girl Style
• Som Tum or Som Tam (Thai Papaya Salad)
• Recipe for Thai Beef Salad
• Peek Gai Todd Thai Style (Fried Chicken Wings)
• Thai style barbeque rib (Thai barbeque see krohng moo)

Part of the population in Thailand is Muslim people…especially in Southern Thailand. In around where my high school is we have a lot of Muslim people who live there and when I was young one of my best friends was Muslim too. So that’s why make me used to Muslim food so much. Thai food also got an idea and combined from Muslim food somehow, you will notice that some of Thai dishes use curry powder exactly like those food.

One of my favorite one is “Chicken Tandoori”, it’s the first time for me to try to make Chicken Tandoori and it went pretty well…so make me impress and proud of myself.

The problem is before I made it we (actually it’s Steve’s job) have to look around all grocery stores here and see if they are going to have Tandoori powder for us or not? He tried to look around for 4-5 different places all together but none of them have it.

Finally we decided to make our own Tandoori powder.

Tandoori Powder (20 servings)

5 Tbsps ground coriander
7 Tbsps ground cumin
2 Tbsps smoked paprika
2 Tbsps turmeric
1 Tbsp chilli powder
1 Tbsp garam massalla
2 tsps ginger powder
4 tsps garlic powder

For this mixing powder I didn’t use it all at once because it’s going to be just me and Steve. After mixed all powder you can put it in the container, save for later when you’re hungry for Tandoori chicken again (it won’t go bad).

Tandoori Chicken Recipe

- 2 chicken thighs
- 5 cloves garlic, peeled
- 1 fresh ginger root, peeled
- 1 cup plain yogurt
- 1 medium-sized lime
- 1 tsp salt
- 1 Tbsp vegetable oil
- 2 Tbsps Tandoori powder (from above)
- 1 cucumber, peeled and sliced

1. Wash the chicken thighs, drain, prick holes in the chicken thighs, and put them in the mixing bowl.
2. Put the garlic and ginger root into the blender. Blend until they’re thoroughly fine.

3. Add Tandoori powder, plain yogurt, finely garlic and ginger. Squeeze the lime into the chickens bowl, add vegetable oil , and mix well by hand.

4. Wrap with clear plastic and marinate the mixture in the refrigerator at least 6 hours up to 24 hours (the longer is the better). For me I marinated them over night.

5. Next day when you’re ready for cook. Preheat the oven 450 F. Take the chickens out and place them on the baking rack. This step you will see we’re having the remaining juice, please don’t throw it away.

6. Roast the chicken for 30 to 35 minutes, turning and painting every 10-15 minutes with the juice. Cook chicken until no longer pink and juices run clear. This can be prepared by grill also and it will take almost the same time as roasting, just make sure that the juice from chicken run clear.

7. Serve with rice and cucumber.

Not too bad for my Indian dish first time in my life, at least no complaining from my customer (Steve)…hehehe Let me know about your try and see you next time na ka…

Check out these similar posts:

• Pakistani Chicken Kebab
• Peek Gai Todd Thai Style (Fried Chicken Wings)
• Thai style barbeque rib (Thai barbeque see krohng moo)
• Fruit Salad – Thai Girl Style
• Laab Gai (Thai Spicy Chopped Chicken)

Did you miss me? Sorry it took me so long to post again…since January I’ve been working overtime a lot so make me tired and no time to post anything at all. Now I’m back and will find Thai recipe for you guys and also talk about Thailand some more Golf style!

Last week we went to Vietnamese grocery store in my town and I got a pumpkin. Then make me think about one of my favourite dishes which my mom usually make when I was young. Kind of remind me about my mom and I did make for Steve to try…and he said he likes it. Well well…not really sure because it is not my special dish because no spicy taste but for my idea not too bad though.

Alright are you ready…? Oh! I forgot to tell you I got an idea about taking the pictures while I was cooking too, so from now on it’s going to be much easier for you to follow along. What do you think?

Stir-fried Pumpkin with Egg & Pork Recipe

- a quarter of pumpkin
- 100 grams pork
- 1 egg
- 3 cloves garlic
- 2 Tbsp light soy sauce
- 1 Tbsp seasoning sauce
- 1 Tbsp fish sauce
- 1 tsp sugar
- 2 Tbsp vegetable oil

In the picture of ingredients I forgot to put the oil in there…sorry about that! Now it’s time to start

1. Peel the pumpkins, wash and cut into pieces.

2. Slice the pork into bite-sized pieces and transfer to a mixing bowl. Marinate the pork with 1 Tbsp light soy sauce about 30 minutes. You can also choose to do this step first because it will take a while to cut the pumpkin. When you’re finished with the pumpkin then pork is already marinated too.

3. Peel garlic, wash and chop.

4. Place a wok over medium heat, add the oil and heat until hot, saute chopped garlic until golden and fragrant, and then add the pork.

5. Stir the pork until done, add pumpkin and season to taste with light soy sauce, seasoning sauce, fish sauce and sugar.

6. Stir thoroughly and continue cooking for a few minutes (use the ladle to cut the pumpkins – if they are cooked then they’ll be getting soft). Push all mixture back to the side of the wok, break the egg in and stir until done. Toss the egg with the pumpkin and stir until everything is done.

7. Transfer to a serving dish and serve with rice.

I hope you like my recipe post with the pictures too…and enjoy. If anything you would like to tell me please feel free to give me a comment in here. See you next time!

Check out these similar posts:

• Naam Prik Ong (Thai tomato chilli sauce with minced pork)
• Guay-Dtieow Rad Nar Moo Mug – Thai Noodle Dish with Pork Gravy
• Authentic Pad Thai (Phad Thai)
• Peek Gai Todd Thai Style (Fried Chicken Wings)
• Delicious Thai Spring Rolls

Located in the heart of Bangkok, opposite the Surasak Sky train station, the Blue Elephant Cooking School is housed in a stunning century old mansion where you will discover and experience the culinary wonders of Royal Thai Cuisine.

It takes just under four hours for the Blue Elephant Cooking School chefs to have you cooking like a pro. The restaurant has morning and afternoon cooking classes during which you will be taught to produce a four-course meal.

There are staff members on hand to avert disasters, and everyone graduates with a Blue Elephant certificate, souvenir apron and box of herbs to help demonstrate your new skills back home.

Itinerary

• You will be welcomed with a fresh Thai herbal drink and discuss with the chef the 4 course meal that will be prepared by you during the class.
• You, along with other members of the cooking group, will take a ride by Sky Train (Saphan Taksin) to the Bang Rak morning market. There is no market visit for the afternoon session.
• The instructor will advise and guide you in discovering and selecting Thai fruits and vegetables and the multicoloured spices!
• Then it is time to take a ride back to the Cooking School on the Sky Train.
• Arrive at the Cooking School where a refreshing drink and towel is waiting for you.
• You then move to the theory class, when the instructor will present a cookery demonstration of the dishes that you will have to prepare!
• Each student will receive a booklet with the recipes of the day.
• It is now time to roll up your sleeves and lay your hands onto the cooking utensils at the Practice Room.
• Each student has his own table and wok. Assisted by the instructor you will learn and experience the culinary technique of Thai cuisine.
• You will have to prepare four dishes.
• Now you can taste and enjoy your own culinary creation in a friendly Thai setting at the Blue Elephant Restaurant.
• The class will be followed by a meal in our delightful restaurant sampling your own cooking as well as additional Thai dishes.

Fortunately for me I am married to Golf and her Thai cooking is superb. If you love Thai food like I do then it is definitely worth your time to check out a cooking school like the Blue Elephant next time you’re in Bangkok. It’s something that will stay with you for the rest of your life.

Check out these similar posts:

• Why Thai Food is So Uniquely Thai
• Golf’s New Thai Food Blog
• True Thailand Flavor – Bangkok Street Food
• Global Warming Makes Thai Food More Dangerous
• Speaking of Thai Food

Som = orange or to have sour taste
Tum/Tam = to pound

Som Tum is a highly popular food for Thai people especially in northeastern Thailand (Issan). Som Tum is a Thai common central language but for Issan people they call Tam Buk Hoong because Buk hoong is the Lao/Issan word for papaya. Som Tum from Issan people have so many varieties because they will use so many kinds of vegetables or fruits for making Som Tum like papaya, yard-long beans, raw banana, banana blossom, star gooseberry, cucumber, pineapple, tamarind etc. Besides there are so much variety in Som Tum itself too like I’m going to give you some idea about them now.

Som Tum Thai – not add salted crab (Bpoo kem/Bpoo Dong) or pickled fish but add dried shrimp and roasted peanut instead. The taste will be more sweet and sour. Some people like to put salted crab into too so we call Som Tum Thai Sai Bpoo.

Som Tum Bpoo – add salted crab instead of dried shrimp and roasted peanut, get a little salty taste from salted crab.

Som Tum bpla-ra – add pickled fish instead of dried shrimp, very popular in Issan area.

Tam Sua – add Thai fermented rice vermicelli instead of papaya, this one also quite popular in Issan.

Som Tum Lao – add Thai olive

Other than that at the present some place also add another material like roast neck pork, horse crab or pickled mussel.

Som Tum is also just like the second main dish from sticky rice for Issan people, can eat every time and every meal. The one of common civilization of Issan people is if they’re making Som Tum they will call the neighborhood for joying. They have the word that say eat alone not so tasty like jointly with others.

In Thailand we will be able to find this Thai dish really easily because it is a very simply food and you can get it anywhere, either from restaurant or even vendor shop beside the street. It is held that Som Tum is the favourite food for everyone.

Traditionally Thai people will have Som Tum with sticky rice as a meal accompanied with vegetables and also roasted chicken (Gai Yang).

Som Tum is one of my favourite dish while I was in Thailand too. I don’t know why I didn’t crave for this dish so much while I’m here though. Maybe because I couldn’t find any place in here that they can make a good Som Tum just like when I got from Thailand. Or either I have to make it myself but you know every time I will end up disappointing myself…because I couldn’t make it so tasty like what I used to get in my motherland. It’s the right recipe, but just something not right or missing I don’t know why …maybe just not the same atmosphere I think. Anyway Richard and everyone I apologize if sometime in the future you will get to try the original Som Tum in Thailand that will have a better taste than my Som Tum recipe.

Som Tum Thai recipe (2 serving)
- 1/2 cup raw papaya, peeled and shredded
- 1/2 cup carrot, peeled and shredded
*or can use 1 whole cup of papaya but this one will get more varities and the color*
- 2 tbsp dried shrimp, soaked in water and drain
- 3 yard-long beans, cut into 1 inch length
- 1 medium sized tomato, quartered
- 4 cloves garlic
- 5-6 Thai hot chilies (Phrik Khee Nuu)
- 1 tbsp roasted peanut
- 3 tbsp palm sugar
- 3 tbsp Thai fish sauce
- 1 tbsp lime juice
- 1 tbsp tamarind juice

Pound the chilies with garlic thoroughly in a mortar, follow with dried shrimp and pound again just for softly. Add yard-long beans, papaya, carrot into the mortar. Pound to be crushed.

Add tomato and roasted peanut, and use a pestle and a spoon help to mixed up together in the mortar.

Season to taste with palm sugar, Thai fish sauce, lime juice and tamarind juice into the mixture, stir well. This step you can try and see if anything you want to add more…some like more sweet, some like more sour.

And finally you will get Som Tum Thai serve with sticky rice (if you have) or can have like a snack with fresh vegetables like Chinese cabbage, cabbage, yard-long beans. Or some people will have it with roasted chicken and cool beer depending on your suitability.

Check out these similar posts:

• Authentic Pad Thai (Phad Thai)
• Neua Naam Tok Recipe | Thai Spicy Grilled Beef
• Recipe for Thai Beef Salad
• Naam Prik Ong (Thai tomato chilli sauce with minced pork)
• Laab Gai (Thai Spicy Chopped Chicken)

Especially Thai Beef salad made me think about Thailand a lot. And surprise myself too that I didn’t think about this recipe at all until I got a chance to try from her place. It might be because of every time when I make grilled beef I will think about Neua Naam Tok only and didn’t realize that grilled beef can also make Thai beef salad too.

The recipe of Thai beef Salad is almost exactly the same as Neua Naam Tok. So if you’re the one who is crazy about Neua naam Tok just like us I’m pretty sure you will love Thai beef salad also.

Thai Beef Salad recipe
- 200 grams beef top round
- 7-10 Fresh Thai Chili (Phrik Khee Nuu) depending on how hot do you want…
- 4 cloves garlic
- 1/4 cup coriander, coarsely sliced
- 1 tbsp spring onion, coarsely sliced
- 1 sweet onion, cut into wedge
- 1 medium sized tomato, sliced
- 3 tbsp lime juice
- 2 tbsp Thai Fish Sauce
- 1/4 tsp sugar
fresh vegetables : lettuce, cabbage

Wash the beef and grill over medium heat until medium rare. Slice into bite-sized pieces and transfer to a mixing bowl. Pound finely Thai hot chilies and garlic and add them in the mixing bowel. Follow with sweet onion, tomato, coriander and spring onion.

Season to taste with Thai fish sauce, lime juice and sugar, toss well to combine. Arrange on a serving dish. Garnish with lettuce and cabbage and then serve.

Alright I hope you’re enjoy with Thai Beef salad and like I said take it easy with spicy taste. And will see you sometime this week with the recipe for Som Tum…make a reply for Richard who asked for this recipe. So Richard I will get back to you as soon as I can…see you!

Check out these similar posts:

• Neua Naam Tok Recipe | Thai Spicy Grilled Beef
• Som Tum or Som Tam (Thai Papaya Salad)
• Fruit Salad – Thai Girl Style
• Naam Prik Ong (Thai tomato chilli sauce with minced pork)
• Khao Man Gai – Thai Rice Steamed with Chicken

The five recipes below are arranged from spiciest to most mild, but even the mild recipe will be spicy for most people. Recipes can be altered to some extent to make them more or less spicy by changing the amount of chili’s you add, but you run the risk of compromising the authentic Thai flavor.

Give them all a try and then come back to let us know what you thought. I know for me I was hardly able to eat Laab Gai 18 months ago and now I beg her to make it. Spicy food may be an acquired taste, but I think once you acquire that taste it becomes almost an addiction.

So, here they are without further ado…the top 5 Thai recipes hotter than global warming from Thailand Musings. I am not responsible for any pain you may experience through trying these recipes.

Laab Gai (Thai Spicy Chopped Chicken) – Thai’s have many variations of Laab, this one is made with chicken and is not for the faint of heart. Make sure you serve with plenty of rice and water.

Neua Naam Tok (Thai Spicy Grilled Beef) – One of my first and still favorite spicy Thai dishes this will knock you’re socks off. I love the combination of shallots and lemongrass with the chili and smoky flavor of the barbequed beef.

Naam Prik Ong (Thai Tomato Chili Sauce) – This is not meant to be eaten by itself, but should be served with white rice (preferably jasmine) and fresh vegetables such as cucumber or long beans.

Lon Dtao Jieow (Coconut Soup with Fermented Soybeans) – For those that like coconut (like me) this soup is great. Just be careful – if you breathe in while sipping this soup the chili aroma hits your lungs like a whiff of fire. Coughing is guaranteed to follow.

Khao Man Gai (Thai Steamed Rice with Chicken) – This recipes comes last as the most mild of the spicy dishes and if you make it as written it is pretty mild with just a slight kick. Of course you can always add more chili’s to kick it up a notch!

Thai Chili’s – This is not a recipe, but rather a short guide to Thai chili’s. Knowing a bit about what you’re eating sometimes enhances the eating experience.

Check out these similar posts:

• Speaking of Thai Food
• Recipe for Thai Beef Salad
• Kao Tom | Boiled Rice | Rice Soup
• Laab Gai (Thai Spicy Chopped Chicken)
• Neua Naam Tok Recipe | Thai Spicy Grilled Beef

Khao Man Gai is one of the favourite dish for Thai people and when you’re there you can get this dish like 25-30 baht from many street vendors. When I was there I have 2 favourite Khao Man Gai places that sell awesome Khao Man Gai. Both of them are mostly like a vendor shop nearby the street. So if you’re not a Thai residence probably you won’t find them unless somebody tell you or take you there.

One was close to the apartment (in Rama IV Rd.) where I used to live while I worked at BNH. This one they open quite early in the morning and usually by 9-10 o’clock will be all gone. So if I wanted it I have to make sure I get up early enough. Another one is in Thanon Dinso (close to Sao Ching Cha) where I had my English class. This one I found unexpectedly but for the food is just like a top-flight restaurant.

They boil the chicken themselves, the chicken gets really tender and they also make a wonderful sauce. Everytime I was there I will order extra sauce. And for the sauce will cost like 5 baht for each small tiny bowl. Unfortunately in here I couldn’t find any Khao Man Gai even Thai restaurant in my town. That’s why I have to try and make Khao Man Gai myself in case I was craving it again! I think I did a pretty good job and if you follow my recipe you can have Khao Man Gai just like in Thailand.

Khao Man Gai Recipe ( 2 servings)
- 2 pieces chicken breast or thigh
- 1 1/2 cups Thai Jasmine Rice
- 3 crushed coriander roots
- 2 coriander roots
- 1 coriander plant, leave only
- 3 cloves crushed or pound garlic
- 1 tbsp salt
- 1/4 tsp ground black pepper
- 4 cups of water
- 1 cucumber, sliced
- 2 sping onion, finely sliced
- 1 slice of mature ginger (pound lightly)
- 1 tbsp mushroom flavored soy sauce

Khao Man Gai’s Sauce
- 4 tbsp fermented soybean
- 6 tbsp mushroom flavored soy sauce
- 4 tbsp vinegar
- 2 tbsp fresh hot chili (Prik khee nuu)
- 6 tbsp sugar
- 4 tbsp peeled garlic, finely chopped
- 4 tbsp mature ginger, finely chopped
- 2 coriander roots

- Wash chicken, wait until dry and sprinkle with salt all over.

- Place the chicken in a pot, add 4 cups of water, 3 crushed coriander roots, cook over medium heat. Wait until water starts to boil then add the ice cube 4-5 cubes(add everytime when the water starts to boil and all together will take about 30 minutes or so until the chicken done and cook thoroughly). And please make sure to skim off any broth to get the clear broth.

- When the chicken cooked well, take them out from the broth and paint the skin with vegetable oil (for protect from dry skin). De-bone and cut into thin slices. Strain the broth and set aside.

- Now we’re going to make rice. Wash the rice with water before cooking, rinse about 2-3 times, drain and set aside. Heat the oil in a wok over medium heat. Saute garlic until fragrant and turns golden brown. Add the rice, 2 coriander roots, ground black pepper, stirring well and cook for 3 minutes. Transfer the rice to an electric rice cooker, pour 2 1/4 cup of chicken broth over the rice, add one piece pound lightly slice of ginger and cook until the rice is done.

- While waiting for the rice we can start making the sauce for Kao Mun Gai. Put all ingredients for the sauce except fermented soybean in the blending machine. Blend until everything is mixed thoroughly then stop, add fermented soybean and start blending again about 5 second. Serve with the chicken rice. This sauce has a combination taste of a little bit salty, sour and also sweet. And you can keep in the refrigerator about a month if you can’t eat it all at once meal.

- Normally I serve this dish with a chicken broth too. So you can just heat the broth until it starts to boil again. Add 1 tbsp mushroom flavored soy sauce and add finely sliced sping onion.

- Spoon the rice onto a serving dish, arrange the chicken slices at the side or on the top, garnish with coriander leave. Serve with the sauce, chicken broth and sliced cucumbers.

Alright I hope you enjoy with Khao Man Gai style Golf. Please let me know what you think about it by put some comment for this and will see you next time with Yum Neua – Thai Beef Salad.

Take care…

Check out these similar posts:

• Boiled Rice Recipe | Kao Tom
• Peek Gai Todd Thai Style (Fried Chicken Wings)
• Laab Gai (Thai Spicy Chopped Chicken)
• A Thai Girls Tom Yum Khoong Recipe
• Kao Tom | Boiled Rice | Rice Soup