Thai style barbeque rib (Thai barbeque see krohng moo)

Thai style barbeque rib (serves 2)

- 1/2 kilogram pork sparerib cut into 2-3 inch pieces
- 2 tsp sesame oil
- 2 tbsp soy oil
- 2 tbsp light soy sauce
- 2 tbsp lime juice
- 2 tbsp sugar
- 2 tbsp chopped garlic
- 2 tbsp Thinly sliced Thai Fresh Lemongrass
- 1 tbsp chopped fresh ginger
- 1/4 Thai Fish Sauce
- 1/4 coarsely sliced coriander

Start with cut the sparerib into pieces about 2-3″ long and put them in the big mixing bowl. Toss the ribs with sesame oil, soy oil, light soy sauce, lime juice, sugar and fish sauce. Add garlic, lemon grass, fresh ginger, coriander and mix well. After that cover with clear plastic or put them in the zip lock bag and put the mixed rib in the freezer. Let the ribs marinate for over night.

Take the ribs out when you’re ready to cook and let them sit at room temperature about 30 minutes. Start the oven at 300′F and warm the baking dish for cook first. Break the ribs into the pieces before baking and put into the baking dish. Bake the ribs in 300′F for 45-60 minutes until well done. Between that take them out and turn the ribs upside down and paint with the oil (that come out from the rib) once a while. When it is cooked you will see the edge of ribs start to open then take them out and let them sit for 5-10 minutes before serve. Between waiting for the ribs cooling down you can start making the sauce…

Thai style barbeque rib sauce

- 2 tbsp lime juice
- 2 tbsp vinegar
- 2 tbsp coarsely sliced coriander
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1 tsp chilli powder
- 1 tsp chopped garlic
- 1/2 tsp sesame oil

The sauce would be easier than rib of course! Just put everything in the mixing bowl and then start mix well until sugar melts.

Serve rib with sauce and also rice …hmmm awesome! I hope you’re enjoy with this recipe,ok?

And same same see you next Wednesday but probably we will in Thailand on that time…next week I will show you how to make Laab Gai (spicy chopped chicken)!

Popularity: 29% [?]

Lon Dtao Jieow (Coconut soup with fermented soybeans)

A lot of Thai food that have coconut milk for the main of ingredient and today I’m going to present one in a hundred dishes that have coconut for main ingredient. Actually I got this recipe from my dad and he cooks really great “Lon Dtao Jieow”. Lon Dtao Jieow is the easy menu because not so many ingredients and also will be done within 15-20 mintues. So if you want to have a quick Thai soup, Lon Dtao Jieow is the one that I would recommend. Let’s start!

Lon Dtao Jieow Recipe (Serves 2-3)

- 1 1/2 cup coconut milk
- 100 gram minced pork or chicken
- 3 tbsp fermented soybeans
- 5-7 Fresh Thai chile peppers, sliced into short length
- 1/4 cup thinly sliced shallot
- 1 tbsp Thai Palm Sugar
- 2-3 tbsp tamarind juice
- 1 cup water

Place the coconut milk and water into the pot over medium heat until it boils. Add minced pork or chicken in coconut milk and wait until it starts to boil and pork is cooked. Season to taste with fermented soybeans, palm sugar and tamarind juice. Follow with chillies and shallot. When it returns to the boil, remove from the heat. Serve hot with rice.

The taste will be a great combination between little bit salty from fermented soybeans, sour, sweet and also spicy from chillies. It depends on what you want for your taste and can add more for your own favourite taste.

Steve likes this menu a lot because he said he likes the taste and also texture from soybean in the soup. So let me know what do you think after you try it already…

Next week please don’t miss because I would like to present Thai Style Barbeque Rib for you guys…SEE U!

Popularity: 11% [?]

Naam Prik Ong (Thai tomato chilli sauce with minced pork)

 

Naam Prik Oog is a local food from North of Thailand, and also one of the favourite dish of Thai people from there. If you have a chance to travel to North of Thailand I’m sure you will have a chance to try this recipe too because it is a regular meal for Northern Thai people.

Nam Prik Ong recipe
100 gram minced pork
1 cup sliced cherry tomatoes
5-7 Thai whole dried chile, soaked in water
3 tbsp coarsely sliced shallot
5 cloves garlic
3 cloves chopped garlic
1 tbsp Thai Fresh Lemongrass, thinly sliced
2 tbsp vegetable oil
1 tsp Thai Shrimp Paste
2 tsp salt
1/2 tsp sugar
2 tbsp vegetable oil
1/2 cup water
1/4 cup finely chopped coriander and spring onion
vegetables : cucumber, yard long beans

Put chillies, salt and lemon grass in a mortar and pound thoroughly well. Add onion, 5 cloves garlic and shrimp paste and pound well again.
And then follow with minced pork and tomatoes. Pound lightly for each adding to mix well pork and tomatoes with chillies.
Place the oil in a wok over medium heat until it’s getting hot and saute the garlic in the oil until golden and fragrant. Reduce the heat and then add the pork mixture. Stir until fragrant and a red film from the oil surface. Add water and season the taste with sugar, continue cooking until most of the liquid reduces and the chilli paste becomes fairly thick. Turn off the heat and transfer to a serving bowl. Garnish with chopped coriander and spring onion. Serve with fresh vegetables, rice and enjoy!

For Thai people they usually have this chilli sauce with boiled vegetables, so you might try this recipe with boil vegetables like yard-long bean, eggplant, winged bean or pumpkin. They’re not too bad at all!

Next meal will meet me with “Lon Dtao Jieow” (coconut soup with fermented soybeans). Let’s see what and how is it going to be…SEE YOU!

Popularity: 6% [?]

Kai Look Koie (Son-in-law’s Eggs)

Hi everyone,
How’s ur weekend? Mine wasn’t bad at all, went to work and got the new recipe for post today and like I told you last Wednesday, today we will try the new menu about the eggs. Eggs can make like a hundred of Thai’s menu either by itself or use for ingredient, but what I am going to present today is about the egg itself.

Kai Look Kai or Son-in-Law’s eggs (in English), and please don’t ask me why Thai people named this menu like this. Because I have no idea about where and how they got this name from. Must be something that inspire though. I can only imagine! that’s why they named Kai Look Koie!

This recipe’s really easy and not so many ingredients at all. Alright it’s time to prepare…

Kai Look Koie’s recipe (Serves 3)

- 6 boiled eggs
- 1/2 cup thinly sliced shallot
- 1/3 cup Thai Palm Sugar
- 1/4 cup tamarind juice
- 3 tbsp Thai Fish Sauce
- 2 tbsp vegetable oil
- 3 cups cooking oil, for deep-frying
- 5-10 dried hot chillies, crisp-fried
- coriander leaves for garnish

Preheat the oil over medium heat. Deep-fry the boiled eggs until whole egg turn golden brown. Remove and drain on an absorbent paper towel.
Fry shallot with vegetable oil over medium heat until golden and fragrant. Remove and drain on absorbent paper towel.
Prepare the sauce by using the same oil (from fry shallot) over medium heat. Add palm sugar, tamarind juice and fish sauce. Stir well until the sauce thickens and then turn off the heat. Cut the fried eggs into halves and put them on a serving dish, sprinkle with fried shallot and crisp-fried chillies.

Follow with the sauce thoroughly on top. Garnish with coriander and serve!

For the taste, it will be just like a great combination of sweet and sour of the sauce and little bit spicy from the fire of the chilies. And for the amount of the palm sugar and tamarind juice can add a little less or more than what I posted, like if you prefer sour more can also add like 1/3 cup tamarind juice.

Alright I hope you’re enjoy with Kai Look Koie and will see you next Wednesday with a famous chilli sauce from north of Thailand called “Nam Prik Ong”. Have a good day!

Popularity: 2% [?]

Neua Naam Tok Recipe | Thai Spicy Grilled Beef

Neua Naam Tok (Thai Spicy Grilled Beef) is really popular in the shops around roadside in Bangkok. And normally when Thai people order Som Tum (Papaya Salad), grilled chicken and sticky rice will have this dish beside along with them most of the time. Alright now I’m ready to present Neua Naam Tok recipe for you.

Neua Naam Tok Recipe

(Serves 2-3 people)

200-300 grams beef london broil or top round
1/4 cup coriander, coarsely sliced
1/4 cup spring onion, coarsely sliced
1/4 cup mint leaf, coarsely sliced
1/4 cup lemon grasses, thinly sliced
1/3 cup shallot, thinly sliced
1 tbsp Thai chilli powder
1 1/2 tbsp roasted Rice Powder
3 tbsp Thai Fish Sauce
4 tbsp lime juice
1/4 tsp seasoning powder(Rod Dee) or if you can’t find can use 1/4 tsp sugar
1 cucumber, sliced

Wash the beef and grill over medium heat until medium rare. Slice thinly into bite-sized pieces and transfer to a mixing bowl. Follow with coriander, spring onion, mint leaf, lemon grasses and shallots.
Season to taste with fish sauce, lime juice, seasoning powder(sugar) and chilli powder, toss well to combine. Add ground roasted rice and toss lightly again. Arrange on a serving dish and serve with cucumber sliced and rice.

Neua Naam Tok is the first favourite choice when me and Steve starve for spicy food. When I make this dish for both of us, Steve will ask me always “please put chilli powder more”. And of course for me definitely use chilli powder more than just 1 tbsp…And this will give you some idea if you’re the one who crazy about Thai spicy food, you can add as much as you want…

See you next Wednesday…with eggs menu! Read more

Popularity: 4% [?]

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