Sweet and Sour Prawns

INGREDIENTS :

Vegetable oil 3tbsp.
Prawns, peeled and cleaned 8 oz.
Green bell pepper, cut into bite sized pieces 1/2
Onion, cut into bite sized pieces 1/2 head
Cucumber, cut into bite sized pieces 1/2 cup
Pineapple 1/2 cup
Tomato cut into wedges 2
Sugar 2 tbsp.
Vinegar 2 tbsp.
Soy sauce or fish sauce 1 - 2 tbsp.

(2 servings)

1. Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.
2. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.
3. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.
4. Spoon this dish onto a plate and serve hot with other main dishes.

Tips…
This Thai sweet and sour dish differs from the Chinese variety in that the sauce has no starch thus the dish is much lighter and more delicate. It also does not have tomato ketchup in it.
Thai cooking can sometimes prove difficult due to the fact that Thai ingredients vary in taste and intensity. One bottle of fish sauce tastes different to another and may also be saltier. So, when cooking Thai food, you have to taste your food as you cook, season it bit by bit and correct the taste as you go along.

Menu thai food today - Tom Kha Kai

Tom Kha Kai
(Chicken Coconut Soup)

Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat till boiled. Add the chicken, fish sauce, and sugar. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Heat just to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Garnish with cilantro leaves and crushed chilli peppers.

Tom Kha Kai : Ingredients

2 cup (16 fl oz/500ml) coconut milk
6 thin slices young galangal (kha on)
2 stalks lemon grass (ta-khrai), lower portion, cut into 1 inch (2.5-cm.) lengths and crushed
5 leaves fresh kaffir lime leaves(bai-ma-krut), torn in half
8 oz.(250 g) boned chicken breast, sliced
5 tblsp. fish sauce (nam pla)
2 tblsp. sugar
1/2 cup (4 fl oz/125 ml) lime juice
1 teaspoon black chilli paste(nam phrik pao)
1/4 cup cilantro / coriander leaves (bai phak chi)
5 green thai chilli peppers (phrik khi nu), crushed

Mi Krop (Crispy Noodles)

Mi Krop
(Crispy Noodles)

In a wok or deep fryer, heat the oil to 375 F (190C) and fry the rice vermicelli until puffed. Remove and set aside. Combine the sauce ingredients in a large skillet and cook over medium heat for 4 minutes until of a syrupy consistency. If desired, fry the beaten eggs in a small pan. When cooked, remove and slice into strips. Set aside. Add the noodles to the sauce and mix quickly so that they are evenly coated. Place on a serving dish, sprinkle with garnish, and lay the egg strips on the top. Serve immediately.

Mi Krop : Ingredients

oil Garnish
6 oz (200g) rice vermicelli
2 eggs, beaten (optional)
Sauce
1/4 cup chopped green onions
1/2 cup (125 ml) vinegar
1/4 cup chopped red bell pepper
1/2 cup (125 ml) sugar
1/8 cup chopped chives
1 teaspoon salt
4 oz (125g) fried tofu, diced
1 teaspoon tomato paste
1 tablespoon chopped cilantro/coriander leaves ( bai phak chi)
3 tablespoons garlic pickle (krathiam dong)

Sangkhaya Fakthong

Sangkhaya Fakthong

(Custard Pumpkin)

Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 serving

Sangkhaya Fakthong : Ingredients
1 small pumpkin
5 chicken eggs
1/3 cup palm sugar
1 pinch of salt
1 cup coconut cream

Bua Loi Phuak

Bua Loi Phuak

(Taro Balls in Coconut Cream)

Put the glutinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot. Make 4-6 servings.

Bua Loi Phuak : Ingredients

1 cup cooked taro, masked
2 cups glutinous-rice flour
1 cup corn flour
4 cups coconut milk
1 cup palm sugar
1/8 teaspoon salt
6-8 teaspoon water

Kluai Buat Chi

Kluai Buat Chi

(Banana Cooked in Coconut Milk)

Slice the bananas lengthways, then in haft. Pour the coconut milk into a pan, add the sugar and salt. Bring to the boil, add the bananas, bring back to the boil for minutes and then remove from heat. Serve hot or cold, Make servings.

Kluai Buat Chi : Ingredients

2-3 small, slight green bananas
4 cups/ 900 ml thin coconut milk
1cup / 175 g sugar
1/4 teaspoon salt

Thai Desserts

• Sangkhaya Fakthong (Custard Pumpkin)


• Bua Loi Phuak (Taro Balls in Coconut Cream)


• Kluai Buat Chi (Banana Cooked in Coconut Milk)