Sunday, February 21, 2010

Pineapple Fried Rice (ข้าวผัดสับปะรด)


1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice


1. Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.

2. In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.

3. Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.

4. Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.

5. Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and / or sliced beets.

Yum Talay- (Seafood Salad ยำทะเล)


1/2 pound of shrimp
4 imitation crab meat sticks, sliced into 1/4" chunks
2 oz. squid, cut into bite sized pieces
2 tablespoons of lime juice
1 tablespoon dry red chili, ground
2 tablespoons fish sauce
1 teaspoon palm sugar (or substitute regular sugar)
1 teaspoon shrimp paste (Ka-pi)
1 teaspoon very finely sliced jalapenos
1 shallot, sliced thin
2 lime leaves, sliced thin
2 tablespoons onion, chopped


Add the fish sauce, lime juice, red chili, palm sugar, and shrimp paste into a small saucepan, bring to a simmer. Add in the seafood and jalapenos. Cook for about 2 minutes, or until the seafood is cooked through. Remove from the heat, and add in the lime leaves, shallots, and onions.
Serve at room temperature.

Monday, October 26, 2009

Sweet and Sour Prawns (PAD PRIAO WAN KUNG ผัดเปรี้ยวหวานกุ้ง)


Vegetable oil 3 tbsp.
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.


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.

Stirfried Chicken with Ginger (KAI PHAT KHING ไก่ผัดขิง)


Vegetable oil 4 tbsp.
Chicken breast meat , sliced 8 oz.
Onion, peeled and sliced from stem to blossom 1
Young ginger, julienne 1/2 cup
Woodear mushrooms, soaked in water, rough cut 1 cup
Spring onions, cut into 1 inch pieces1/2 cup
Red spur chili peppers, sliced length wise 1
Green spur chili peppers, sliced length wise 2
Sugar 1 tsp.
Fish sauce 2 tbsp.
(4 servings)


1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.

2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.

3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.

Fried Rice with Egg (KHAO PHAT KHAI ข้าวผัดไข่)


Left over rice, at room temperature 1 1/2 cup
Vegetable oil 1/2 cup
Egg 1 whole
Spring onions, chopped 6
Fish sauce 2 - 3 tbsp.
Ground white pepper 1 tbsp.
(1 servings)


1. Heat oil in a wok or saute pan. While the oil is heating, beat the egg in a bowl.

2. Add the beaten eggs to the hot oil and scramble to a soft scramble stage by stirring constantly.

3. Add cold (left over) rice to the wok or saute pan and stirfry to heat up the rice and spread the scrambled egg evenly over the rice.

4. Once the rice is hot, add chopped spring onions. Toss and season with fish sauce and pepper. Serve this fried rice with sliced cucumber and spring onions. This dish usually accompanies other main dishes which are eaten Thai style.

Sunday, October 25, 2009

Stir Fry Salmon with Leeks (Pla Salmon Phat Ton Krathiam ปลาแซลมอนผัดต้นกระเทียม)


300 grams salmon fillet, cut into slices
2 leeks
10 big-size garlic, peeled
1 tbsp fried chopped garlic
5 cloves garlic
3 chopped coriander roots
7 black peppercorns
1 tsp ground pepper
1 tbsp oyster sauce
2 tsp seasoning sauce
1/4 cup chicken stock
1 tbsp vegetable oil

1. Combine garlic, black pepper and coriander roots in a motar & pestle and pound well to obtain a smooth paste.

2. Wash the leeks well, cut the stems diagonally into slices about 72 cm thick and cut the leaves into 1" lengths.

3. Sauté the coriander paste over medium heat until fragrant, add the fish and stir-fry until done. Pour in the stock, stirring well. Season with oyster sauce and seasoning sauce and sprinkle pepper to taste.

4. Add the leeks and garlic bulbs, stirring to combine. Arrange on a dish, and scatter the fried garlic over the dish before serving. Some green leaves of the leek can be added as a garnish.