Prep time: 45 minutes
Ingredients:
4 boneless, skinless, chicken breasts1 egg, beaten6 oz. mozzarella1 1/2 c. heavy cream1 tsp. parsley flakes2/3 c. parmesan cheese1/2 c. seasoned breadcrumbs1/4 c. vegetable oil
Directions:
Preheat oven to 350 degrees Fahrenheit.
Dip chicken in egg. Then dip chicken in the seasoned breadcrumbs and coat evenly.
Heat oil in a skillet over medium high heat and brown chicken until it is no longer pink in the middle.
Place chicken in a casserole dish.
Top each piece of chicken with 1 1/2 oz. of mozzarella cheese.
Mix together heavy cream, parmesan cheese, and parsley flakes.
Pour cream mixture over the chicken.
Bake for 25 minutes.
Serves: 4
Serving size: 1 chicken breast
Nutritional analysis (per serving):
805 calories59 g protein60 g fat931 mg sodium485 mg calcium
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
Serve this with your favorite pasta dish. Don't forget to add some veggies to your meal!

Minced Pork Omelet (KHAI CHIAO MU SAP)

INGREDIENTS :

Eggs, beaten 3 whole
Spring onion chopped 1 tbsp.
Shallots, peeled and sliced thin 2 tbsp.
Pork, ground 3 oz.
Fish sauce 1 tbsp.
White pepper, ground 1 tsp.
Vegetable oil for cooking 1/2 cup
(1 serving)
1. In a mixing bowl, beat together 3 whole eggs.
2. Add spring onions, shallots, fish sauce and ground white pepper.
3. Beat this mixture well and add ground pork and beat the mixture again to evenly distribute the pork in the egg.
4. Set a frying pan or wok on the stove ; add vegetable oil and heat the oil up until almost smoking.
5. Pour the egg mixture into the hot pan and tilt the pan to spread the mixture evenly over the bottom of the pan. Reduce heat to medium and fry the egg until golden brown, then turn to cook the other side. The fat from the pork will seep out from the omelet to give the egg a golden brown color and a wonderful smell. Cook this omelet longer than normal to allow the pork to cook through. Serve piping hot with Thai chilisauce (sri-racha).
Tips…
This Thai omelet is another staple in the Thai diet. Sometimes eaten with steamed rice and chili sauce, as a quick lunch or snack or as an accompanying main dish together with curries or dips.

Goong or Pla Duk Pao nam Pla wan, Orm Pla Duk.Two recipes using boiling techniques and grilling techniques. One recipe is from the central plain and the other from Isan or North East in keeping with the article I wrote last time that I started introducing some regional cuisine.



Last time I wrote I gave you two recipes with a regional twist. This week I thought I would keep the same concept of introducing you to the same cooking techniques but give you the regional variations. The first recipe uses both the boiling and grilling techniques. The recipe goes back hundreds of years and the use of the bitter leaves and flowers of the Sadao Plant is certainly an acquired taste.



This dish is called Goong or Pla Duk Nam Pla Wan. Kung is prawn and Pla Duk is catfish. Nam Pla Wan literally means sweet fish sauce. It is made of palm sugar, fish sauce and tamarind pulp juice boiled down to a syrup like sauce. The sweet and salty and sour taste of the sauce helps to tone down the very bitter taste of the Sadao. Some Thais do not like Sadao due to its bitterness, coriander stalks and leaves are used instead. Personally I like bitter vegetables and the combination of the Nam Pla Wan, the grilled catfish or prawn together with the bitter Sadao give you palate a very interesting taste and texture sensation.



Goong or Pla Duk Pao, Nam Pla Wan. (Grilled prawns or catfish with sweet and sour fish sauce).
Ingredients



Fresh water prawns cut in half length –wise 1 per person
Or Fresh catfish gutted and cleaned and skewered 1 per person
Ingredients for making the sauce Nam Pla Wan:
Fish sauce 1 cup
Coconut or palm sugar ½ cup
Tamarind pulp juice ¼+ cup
Crispy fried Sliced Shallots ¼ cup
Crispy fried sliced garlic ¼ cup

Red Chicken Curry with Bamboo Shoots (KAENG PHET KAI SAI NORMAI)
INGREDIENTS :
Vegetable oil 4 tbsp.
Red curry paste, (Kaeng phet paste) 2 heaped tbsp.
Coconut milk 2 cups
Chicken thigh, skinned and sliced 1 lb.
Bamboo shoots, sliced or julienne 1 cup.
Fish sauce 3 - 4 tbsp.
Sugar 1 tbsp. Or less
Thai basil leaves, (bai horapa) 1/2 cup
Kaffir lime leaves 2 leaves
Red spur chili peppers, sliced 1 tbsp.
Green spur chili peppers, sliced 1 tbsp.
(4 servings)
1. Heat vegetable oil in a pot and add the red curry paste to fry in this oil whilst spreading the paste as much as possible. Lower the heat and fry the paste but do not burn it. Add a little of the coconut milk to make paste spreadable. Cook longer (two minutes) over low heat.
2. Add half of the coconut milk and bring to the boil, whilst scraping the bottom of the pot to prevent scorching. Add the chicken pieces and cook until chicken is done before adding the rest of the coconut milk and bring back to boil. Add the sliced bamboo and cook two minutes longer.
3. Season the curry with fish sauce and sugar. Before taking off the stove, add Thai basil leaves and kaffir lime leaves. Garnish with two kinds of fresh chili peppers.
Tips…
As their curries are fairly spicy, Thais usually eat their meals with rice as the main starch, accompanied by various other dishes such as plain soup, stirfried vegetables and fried meats. All these dishes are eaten all at once.

Sweet and Sour Prawns (PRIAO WAN KUNG)
INGREDIENTS :


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.
(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.

Chicken Coconut Soup ( TOM KHA KAI)
INGREDIENTS :
Chicken stock 2 cups
Coconut milk 3/4 cup
Fish sauce 2 - 3 tbsp.
Fresh chicken thigh, cubed 6 oz.
Kaffir lime leaves, torn 3 leaves
Bird's eye chili peppers 2 tsp.
Coriander roots from one plant
Young galangal root, sliced 2 tbsp.
Lemon grass, sliced 1 tbsp.

Fresh lime juice 4 - 5 tbsp.
(2 servings)


1. Combine chicken stock and coconut milk, add kaffir lime leaves, coriander root, bird's eye chili peppers, young galangal and lemon grass, bring to the boil in a pot. Allow to boil for one minute.
2. Add cubed chicken pieces to the soup and bring back to boil. Boil the chicken until just cooked.
3. Season the soup with fish sauce and lime juice. The soup should taste slightly tart followed by a saltiness and a creaminess from the coconut milk. Take the soup off the heat and serve in a bowl. Garnish with coriander leaves.
Tips...
Coconut milk is available in cans or sealed pouches. Shake the can or the pouch before use because the cream of coconut milk is usually lodged at the top.

Thai Prawn Salad (PHLA KUNG)
INGREDIENTS :

Prawns 1 lb.
Fresh lemon grass, sliced thin 1/2 cup
Shallots, thinly sliced 1/4 cup
Young ginger, julienne 1/4 cup
Kaffir lime leaves, sliced very thin 4 - 5 leaves

(4 servings)

DRESSING :


Lime juice 3 tbsp.
Fish sauce 4 tbsp.
Sugar 2 tsp.
Fresh spur chili peppers,

thinly sliced 6





GARNISHES :



Lettuce
Mint Leaves
1. Peel the prawns and clean well. Blanch the prawns in boiling water until just done and soak them in cold water to stop them from over cooking, drain and put aside.
2. Toss the prawns and salad ingredients with the dressing. Mix all the herbs well and spoon this salad onto a platter lined with fresh lettuce leaves. Decorate the dish with fresh mint leaves.
Tips.-
This dish has many variations and is very popular with drinkers in Thailand because its spiciness goes well with either beer or whisky.

Banana Pudding
(KHANOM KLUAI)


INGREDIENTS :
Fresh banana,
pureed in a food processor
or blender 3 cups
Freshly grated fresh coconut meat 1 cup
Pre-sifted rice flour 3 cups
Granulated sugar 2 cups
Salt 1 tbsp.
Cream of coconut milk 1 cup

GARNISHES :
Freshly grated long strands of coconut meat
(6 servings)
1. Mix together all the ingredients except the bananas.

2. Once everything is in a mixing bowl and well mixed, puree the bananas and immediately pour it into the mixture.

3. Pour this mixture into an either round or square baking pan and steam this pudding in a steamer for about 20 minutes or until the flour in the pudding is cooked and the pudding sets.

4. Take the pudding out of the steamer and allow to cool before cutting and serve garnished with a little of the freshly grated coconut meat and salted coconut cream.

Tips…
Coconut meat can be bought from your grocery store by buying a whole fresh coconut. Crack the coconut open with a hammer and the juice will run out. The white meaty flesh of the coconut that is attached to the inside shell is the meat that you will use to grate.

Coconut cream is derived from canned coconut milk by allowing the can to sit up in a cold place. Open the can from the top and the solidified mass on top of the can is the cream. Spoon only this top part and warm it in a sauce pan; if the liquid is too thick add a little of the milk from the rest of the can.

Salted coconut cream is only the melted cream from the top of a coconut can which has been salted. If this cream is too thick, thin it out with a little coconut milk,

Gree Beef Curry with Thai Noodles(KAENG KHIAO WAN NUEA - KHANOM CHIN)
INGREDIENTS : n
Vegetable oil 4 tbsp.
Coconut milk 2 cups or 16 fl.oz.
Green curry paste, (Kaeng khiao wan paste) 3 - 4 heaped tbsp.
Beef, sliced 1 1/2 lbs/ 24 oz.
Fish sauce 3 - 4 tbsp.
Granulated sugar1 tbsp.
Sweet basil leaves, (bai horapha) 1/2 cup
Red spur chili peppers, sliced 4 - 6

(4 servings)


1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and fry the paste over a low heat, separating the lumps as much as possible. Stir constantly and do not let the curry burn.
2. Add a little of the coconut milk to the curry paste to soften the paste making it more spreadable. Add more coconut milk saving about half for later use. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching.
3. Add the sliced beef and stir. Bring the curry back to a boil and cook the beef until done. Add the rest of the coconut milk, bring the curry back. to boil and season with fish sauce and sugar. Before serving, add Thai basi leaves and garnish with red spur chili peppers.
4. Serve this dish with rice or spooned over cooked khanom chin, which is Thai spaghetti sold dry in a box under the name of nguan soon.
Tips…
Green curry paste is available in most Asian grocery stores and comes vacuum packed or in cans. The amount of chili paste used has to be adjusted depending on the saltiness of the particular paste. Conseguently all your seasonings have to be adjusted accordingly. Taste your curry before seasoning with fish sauce or sugar.
All Thai curry pastes contain most of the amazing Thai herbs. They differ from other curries as Thai curry pastes have fresh ingredients rather that dry herbs and spices

INGREDIENTS : Kai Yong
Boneless chicken breast with skin 6 pcs. X 5 oz.
Fish sauce 2 tbsp.
Coriander roots, chopped 2 tbsp.
Garlic, peeled and chopped 1.5 tbsp.
Ground white pepper 1 tsp.
Ground dry turmeric 1.5 tsp.

(4 servings)


Grilled Chicken Breast Thai Style (Kai Yang)
1. Wash chicken and pat dry, flatten slightly with wooden mallet to ensure even cooking.
2. Make a marinade by blending together coriander roots, garlic, white pepper and turmeric in a food processor adding fish sauce to form a smooth paste. Marinade the chicken pieces in this mixture for at least half an hour.
3. Grill the chicken pieces over charcoal on a moderate heat until cooked and golden. (Ten minutes if the chicken pieces are not too thick). You can also roast the chicken in the oven, skin side up and uncovered at 220 C for 20 minutes.
4. Served with sweet chili dipping sauce.
Fresh coriander or cilantro is now available in good supermarkets all over the world, usually in the fresh herbs section. Coriander roots are usually cut off from the stems of the bunches of fresh coriander when sold. Ask your grocer for the roots or use coriander stems as substitute. Sweet chili dipping sauce is sold in Asian grocery stores under the name 'grilled chicken dipping sauce' (nam jim kai).

Marinabe for Grilled Skewered Pork -Thai Style(MU PING )
INGREDIENTS : Mu Ping
Soy sauce 1/4 cup
Sweet dark soy 1.5 tbsp.
Soy seasoning sauce (Maggi) 1/4 cup
Granulated sugar 3 - 4 tbsp.
Ground pepper 1 tsp.
Chopped garlic 2 tbsp.
Chopped coriander roots 1 tbsp.
Pork, sliced into thin strips 1 lb.
Bamboo skewers 15 - 20 pieces

Marinade for Grilled Skewered Pork (Mu Ping)
1. Marinate the pork strips in the seasoning mix for two hours or more.
2. Skewer the pork strips onto the bamboo skewers which have been soaked in water, leaving enough exposed skewer for handling when grilling.
3. Grill skewered pork over charcoal or broil until cooked. Serve hot with steamed sticky rice.

Spicy Salmon Salad, Thai Style (LAP SALMON)
INGREDIENTS :
Grilled salmon 1.5 lbs.
Shallots, peeled and sliced thin 1 cup
Onion, sliced thin 2 tbsp.
Mint leaves 1/2 cup
Toasted raw rice kernels, ground 3 - 4 tbsp.
Red chili powder 1 - 2 tbsp.
Fish sauce 1/4 cup
Fresh lime juice 1/3 cup
Red spur chili peppers, sliced 2 tbsp.
Chopped fresh galangal (optional) 3 tbsp.

(4 servings)

1. Baste the pieces of salmon lightly with vegetable oil and grill until cooked. Take off heat and let cool.
2. With a fork break salmon pieces into a crumble. Add the rest of the salad garnishes except the fresh lime juice. Toss all the ingredients together, then add fresh lime juice to taste. It should be tart enough at first taste but not overpowering.
3. Spoon this salad over decorative lettuce cups and garnish with fresh mint leaves and julienne red spur chili peppers.

INGREDIENTS :
Spring roll wrappers 12 oz.
Ground pork 1 cup
Egg 1 whole
Mung bean noodle (or beanthread) 2 oz.
Green cabbage, sliced thin 1 cup
Bean sprouts 1 cup
Garlic, chopped 1 tbsp.
Flour and water paste 1/2 cup
Ground pepper 1 - 2 tsp.
Soy Sauce 2 tbsp.
Frying oil 4 cups.

(4 servings)

1. Soak the beanthread in water until soft, drain and cut into short lengths.
2. Mix together ground pork, egg, cabbage, bean sprouts, ground pepper, soy sauce and beanthread and put aside.
3. In a pan heat up a little oil and fry the chopped garlic until aromatic, then add the mixture and fry until cooked and well seasoned. Take this mixture off heat and allow to cool.
4. Once cooled, stuff this filling into the spring roll wrappers and seal with flour paste.
5. Fry spring rolls in hot oil until golden brown and drain. Served hot with plum sauce.

Tips.-
This dish originates in Vietnam and the dipping sauces vary from region to region. Most likely the sauce that you would easily find in your country is plum sauce which comes bottled and ready made. Should the plum sauce be too sweet and not spicy enough simply warm it up and add a little vinegar with chopped hot chili peppers.

INGREDIENTS: Peanut Sauce for Satay (Nam jim Satay)
Vegetable oil 3 tbsp.
Red curry paste 2 tbsp.
Ground coriander 1/2 tsp.
Ground cumin 1/2 tsp.
Coconut milk 2 cups
Coarsely ground peanut 3/4 cup
Sugar 2 tbsp.
Tamarind juice or lime juice 2 tbsp.
Salt 1 tsp.
Peanut Sauce for Satay (Nam jim Satay)
1. Put the oil in a saucepan and heat up. Add the curry paste when the oil is hot and fry until fragrant, being careful not to burn the curry. (Use medium heat)
2. After a minute or so add the dry spices and continue frying for another one or two minutes.
3. Add coconut milk and the rest of the ingredients except the tamarind juice and salt. Bring the ingredients in the pot back to the boil for a few minutes or until the sauce thickens slightly.
4. Adjust the seasoning with tamarind juice and salt. The sauce should taste slightly sweet followed by a touch of tartness and saltiness. The main scent of this sauce is the combination of curry and coconut.

Chicken Satay and Peanul Sauce
SATAY KAI AND NAM JIM SATAY

INGREDIENTS: Chicken Satay (Satay Kai)
Chicken Breast 8 oz.
MARINADE:
Coconut milk 2 fl. Oz.
Coriander roots, chopped 2 tbsp.
Curry powder 1/2 tsp.
Turmeric powder 1/2 tsp.
Sugar 2 tsp.
Fish sauce 1/2 tbsp.
Vegetable oil 2 tbsp.
(2-4 servings)

Chicken Satay (Satay kai)
1. Slice the chicken into thin strips ready to be skewered.
2. Mix all the ingredients for the marinade together and mix the sliced chicken with the marinade. Allow the chicken to marinade for at least 3 hours or over night.
3. Skewer each slice of marinaded chicken onto a bamboo skewer which has been soakeb in water.
4. Grill or pan sear the skewered chicken until done and still moist. Serve hot with cucumber salad.

THOT MAN PLA AND ACHAT ทอดมันปลา

INGREDIENTS: Spicy Thai Fish Cakes (Thot Man Pla)
Coconut milk 3/4 cup
Ground white pepper 1 tsp.
fish sauce 2 tbsp.
Egg 1 whole
Ground fresh fish, any white fish will do 1.5 lbs.
Kaffir lime leaves, julienne 2 tbsp.
Red curry paste 2 - 3 tbsp.
Chinese long beans or green beans sliced thin 1/2 cup
Vegetable oil for frying 2 cups

(4 servings)

Spicy Thai Fish Cakes (Thot Man Pla)
1. ln a food processor, using a steel blade, blend together all the ingredients except the Chinese long beans and vegetable oil for frying, The paste should be smooth with no lumps.
2. Spoon the fish paste into a mixing bowl and mix in the sliced beans.
3. Heat oil in a frying pan to medium heat, Form fish paste into bite size cakes by using spoons or your hands, Slightly moisten with oil to prevent the paste from sticking to your fingers, Flatten these round patties a little to ensure even cooking,
4. Fry these cakes until golden on both sides, (Do not take long to cook,two minutes or so depending on the size of the cakes.)
5. Lift cooked pieces of fish cake from the hot oil and drain on absorbent paper. Serve hot with cucumber salad.

INGREDIENTS: Cucumber Salad (Achat)
Cucumber,peeled and sliced thin1cup
Shallots, peeled and sliced thin 2 heads
Red spur chili peppers, sliced 1
Chopped coriander 1 tbsp.
Water1.5 cups
Granulated sugar 4 tbsp.
White vinegar4 tbsp.
Cucumber Salad (Achat)
1. Peel and cut cucumber lengthwise and slice thin.
2. In a mixing bowl, combine all the ingredients and mix well. Let the salad rest for 20 minutes and spoon into a small serving cup to accompany spicy fish cakes or chicken satay.

Ingredients:
1/2 c. onion, finely chopped3 cloves garlic, minced1 c. long grain rice, uncooked3 tbsp. jalapeno peppers, finely chopped2 c. vegetable broth3/4 tsp. cumin2 tbsp. fresh cilantro, mincedsalt to taste (optional)
Directions:
Spray saucepan with nonstick butter spray.
Sauté onion and garlic in saucepan until tender.
Add rice, jalapenos, broth, and cumin to saucepan and bring to a boil.
Reduce heat; cover and simmer for 20 to 25 minutes or until liquid is absorbed and rice is tender.
Remove from heat and stir in cilantro.
Add salt to taste (optional).
Serves: 6
Serving size: approximately 2/3 cups (2 carbohydrate exchanges)
Nutritional analysis (per serving):
116 calories2 g protein0 g fat0 g sat fat27 g carbohydrate0 g fiber0 mg cholesterol384 mg sodium8 mg calcium1 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
If you would like this dish spicier, add more jalapenos. If you think this is too spicy, then put in only 1 tbsp. jalapenos. Serve with beans or meat.

Ingredients:
2 4 oz. boneless, skinless chicken breasts4 oz. plain or vanilla soy yogurt (lactose free)1 1/2 tsp. cilantro1 1/2 tsp. curry powder
Directions:
Preheat oven to 375 degrees Fahrenheit (191 degrees Celsius).
Combine yogurt, cilantro, and curry powder in a shallow bowl.
Add chicken to yogurt sauce and coat evenly.
Place chicken in a greased casserole dish.
Spoon remainder of yogurt sauce on top of the chicken.
Bake chicken for 35 minutes or until it's no longer pink in the middle.
Serves: 2
Serving size: 1 chicken breastNutritional analysis (per serving):
212 calories32 g protein5 g fat1 g sat. fat9 g carbohydrate0 g fiber84 mg cholesterol81 mg sodium42 mg calcium1.9 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.

This creamy milkshake provides a significant amount of calories to help meet your elevated energy needs. It's also packed with calcium to help make your bones strong.

Ingredients:
1 instant breakfast packet, any flavor3/4 c. whole milk1/4 c. heavy whipping cream1/2 c. ice cream, any flavor
Directions:
Mix all ingredients in a blender until smooth.
Serves: 1
Serving size: 1 1/2 cups
Nutritional analysis (per serving):
616 calories17 g protein34.5 g fat286 mg sodium645 mg calcium
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
Make different flavors using a variety of ice cream and instant breakfast flavors. Or try adding strawberries or other fruit for a twist.

This recipe is a wonderful way to add vegetables to your plate and tastes even better the next day! You can easily cut this recipe in half.
Prep time: 25 minutes (not including chilling time)
Ingredients:
3 c. of broccoli, cut into bite-sized pieces2/3 c. raisins1/4 c. red onion, chopped1/2 c. walnuts15 slices cooked bacon, crumbled2 tbsp. sugar3 tbsp. cider vinegar1 c. mayonnaise
Directions:
In a large bowl, toss broccoli, raisins, red onions, walnuts, and bacon.
In a separate bowl, mix together sugar, vinegar, and mayonnaise.
Pour mayonnaise mixture over broccoli and toss to coat.
Refrigerate for at least 2 hours.
Serves: 6
Serving size: 3/4 cup
Nutritional analysis (per serving):
449 calories33 g fat11 g protein814 mg sodium50 mg calcium
Note: Nutritional analysis may vary depending on ingredient brands used.

This quick and easy-to-make dish is a great source of calcium and will help you jumpstart your morning!
Prep time: 5 minutes
Ingredients:
3/4 c. light fruit-flavored yogurt1 tbsp. raisins1 tbsp. sunflower seeds1/3 c. strawberries
Directions:
Mix all ingredients in a plastic cup.
Serves: 1
Serving size: approximately 1 1/4 cup
Nutritional analysis (per serving):
232 calories7 g protein4 g fat0 g sat. fat40 g carbohydrate3 g fiber3 mg cholesterol88 mg sodium222 mg calcium0.9 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
For a variety, use different flavored yogurt, fruit and nuts.

Prep time: 15 minutes
Ingredients:
2 6-oz. salmon steaks (a normal portion size for meat and fish is 3 oz.)
butter or vegetable oil cooking spray or fat-free canola cooking spray
Directions:
Preheat the broiler. Cover the broiling pan with aluminum foil and lightly grease the foil with butter or vegetable oil cooking spray.
Place the steaks on the pan and broil the salmon for 5 minutes. Turn the steaks carefully and broil the other side for 4 to 5 minutes or until the fish is firm but still springy and a bit translucent in the center.
Serve immediately topped with the sauce of your choice.
Serves: 2
Serving size: 1 salmon steak
Nutritional analysis (per serving):
350 calories34 g protein20 g fat114 mg sodium0 mg calcium
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
This recipe can easily be doubled to serve 4. Salmon freezes well if prepared properly. Freeze each piece separately, wrapped first in plastic and then in aluminum foil to preserve freshness and facilitate defrosting.

Gkuay Dtiow Neau Nahm Khon

Ingredients for Beef Noodle Soup
A 2 -lb. package of fresh rice noodles
1/2 lb. tender cut of steak, thinly sliced in bite-size strips (optional)
8-10 beef meat balls, cut in half or leave whole (optional)
1/2 tsp. ground white pepper
4 cups fresh bean sprouts
4 cups green-leaf lettuce pieces
1 cup short cilantro sprigs
4 green onions, white and green parts, cut in thin rounds
Fried garlic oil - 8 cloves of chopped garlic fried in 1/4 cup of peanut oil
Stewed Beef Soup:
A whole beef shank (about 1 1/2 to 2 lb.), or other cut with tendon
8 cups water
2 star anise
2 stalks lemon grass, cut in 2-inch segments and crushed
2-inch section fresh or frozen galangal, crushed (or use 6 dried pieces)
4-5 kaffir lime leaves
1 head garlic cloves, crushed whole
20 white peppercorns, cracked
1/2 cup cilantro roots and stem sections, crushed
5 green onions, leave whole including roots
2 Tbs. black soy sauce
1 Tbs. palm or brown sugar, to taste
1 tsp. sea salt
4 or more Tbs. fish sauce or light soy sauce, to taste
Hot Chile Sauce:
10 red and green Thai chiles, chopped
2 red serrano or jalapeno peppers, chopped
6 cloves garlic, chopped
1/3 cup white vinegar
2-3 Tbs. fish sauce, to taste
2-3 tsp. sugar, to taste
Place the whole beef shank and all the herbs, spices and flavor ingredients in a large pot. Add water and bring to a boil. Reduce heat to low and simmer covered until the shank is tender (3+ hours). Remove shank and strain the broth. Slice into bite-size chunks and return to strained broth.
While the beef is stewing, prepare the hot sauce. Pound the chopped chiles and garlic to a paste with a mortar and pestle. Combine with the remaining sauce ingredients and let sit to allow the flavors to blend and mingle. Sauce should be equally sour and salty with a hint of sweetness.
Separate the noodles as much as possible into single strands. Make the fried garlic oil and prepare the remaining ingredients.
When the soup is ready, bring a large pot of water to a boil. Toss the beef meat balls into the pot and while it is cooking, use a Chinese wire-mesh basket with a bamboo handle to blanch the noodles, bean sprouts and lettuce for just a few seconds - a handful at a time, enough for one serving. Lift basket to drain quickly. Place in an individual serving-size bowl and spoon a few pieces of stewed beef and broth over the noodles.
Next, blanch a few pieces of the sliced steak in the hot water using the wire-mesh basket, just enough to cook to medium rare. Arrange beef slices over the noodles and spoon one or more pieces of meat balls into the bowl. Sprinkle with green onions, dust with white pepper and top with fried garlic oil (both garlic pieces and a little oil) and cilantro. Repeat to make more bowls of noodles.
Serve immediately with the chile sauce. Makes 8-10 servings.
Kasma's Notes and Pointers for Beef Noodle Soup:
Each Southeast Asian culture has its favorite noodle dishes. The Vietnamese are fond of their "pho, " the Thai of their "kuay tiow reua" ("boat noodles"), and the Malaysians their "laksa." These noodle dishes share similar roots - they are Chinese in origin, introduced by immigrants from different parts of China who settled in the region several generations ago. Their descendants continue to run the noodle shops that abound in many Southeast Asian cities, or hawk countless bowls from push-cart stalls and paddle boats, adding color and aroma to the sidewalks and canals of the Orient.
The common origin explains why many noodle dishes of different Southeast Asian cultures are suspiciously similar in look and taste. This certainly is true of beef noodle soup. The Vietnamese "pho" is not much different from the Thai "kuay tiow reua, " or the Cantonese beef noodles you get in Chinatown noodle shops.
There are essentially two kinds of beef noodle soup – one with clearer broth and a cleaner taste and the other with a darker, richer and heartier broth. The latter is what I prefer for the colder seasons of the year because of its warming qualities.
I like to stew the beef for my noodle soup with a multitude of herbs and spices, adding a fragrant aroma that is not only inviting to the appetite but turns the concoction into something of a preventative medicinal broth. And because a good, hearty broth is produced by simmering the beef over very low heat for a number of hours, the making of it warms and perfumes the home just as much as the finished soup is warming to the tummy and the soul.
Asians like a variety of textures in their food and prefer to stew beef that is laced with tendons. Well-tenderized tendons give a contrasting gelatinous texture to the chewier meat. Many westerners are leery about eating tendon; they often mistake it for fat and think it is bad for their health. Yet, they do not realize that this same tendon is the basic stuff that jello is made out of, and it certainly is not fatty.
For my stewed beef soup, I like to use a whole shank because it is attached by large tendons to the muscles and bone. It is readily available from Asian markets with a meat counter. I simmer it whole until the entire shank is tender. This takes about three to four hours. The slower the cooking, the sweeter and more flavorful the broth.
For further contrast of texture and flavor, tripe may be added to the stewing pot. Fresh steak slices, lightly cooked to medium rare, and beef meat balls also frequently accompany the stewed beef on the noodles. The latter is available in the refrigerated compartments of Asian markets. They have a similar elastic texture to fish balls, but are a darker grayish color.
The favorite noodles served in beef soup is fresh rice noodles - the same kind used for Chinese "chow fun." Available in most Asian markets, they come in dense two-pound packages. Be sure to separate the noodles into individual strands before using, or else you will have one big lump in your soup.
The soup is served with bean sprouts and lettuce either already wilted in the broth, or separately on a side dish for dunking into the soup as each person wishes. The Vietnamese like to add sprigs of mint and basil to the side dish for bites of refreshing herbal flavors.
Finally, each partaker at a noodle meal can spice the soup any way he or she wishes with chile sauces, fish sauce and other condiments laid out on the table. Bottled sauces, such as Chinese chile sauce with garlic or Sriracha hot sauce, are available from most Asian stores. I prefer to make my own with fresh chiles as in the recipe that follows.

Fruit
Universally liked, sweet, enjoyable, a good substitute for vegetables. Whole fruit has more fibre than juice. Nutritious and refreshing snack. Bananas are beaut for babies and in smoothies.
Yoghurt
Smooth and pleasant, yoghurt is an excellent food for children and a good dairy food for those unable to digest milk or with lactose intolerance. Acceptable to most non-Western cultures. Adds gut-friendly bacteria.
Bread
Our first convenience food - soft, chewy and satisfying. Can do a million things with the humble loaf - from toast, sandwiches, and jaffles to pudding. Quick food for kids who can’t sit still for long. (Always supervise young children while they are eating and don’t let them run while eating as the risk of choking increases).
Breakfast cereals
Convenient, nutritious, all low in fat (except for toasted types). Good for snacks, enormous variety for all dietary needs. Encourages milk consumption. Something that children can get for themselves. Encourage low-sugar varieties and sweeten with fresh fruit if desired.
Lean mince
An easy way to get kids to eat meat - the best source of bio-available iron. Can be turned into kid-friendly meals like the ever popular Spaghetti Bolognese, savoury mince, meatballs, hamburgers, meatloaf, and rissoles. Inexpensive and versatile. Freeze flat in 500g or 1kg packs so there’s always some on hand.
Pasta
Thank goodness for macaroni, spaghetti and noodles, say most parents. Great food for carbohydrates and energy, soft and easy for kids to eat, endless variations with toppings, inexpensive.
Eggs
Always in the fridge, a quick meal when there’s nothing else. Under-rated nutritionally due to cholesterol scare, yet popular with children. A great standby for busy parents.
Baked beans
Quick, handy and good to eat. One of the highest fibre foods, baked beans on toast is an excellent meal. Always have a can in the cupboard.

Start by setting up the layers so they are even. If needed, invert one layer to take advantage of the flat bottom or shave off a domed top

Drop a generous dollop of the icing in the center of the one layer and use an offset spatula to draw and push the icing to the edge. If possible, ice while sitting down so the cake remains closer to eye level.

Place the next layer on top making sure that the edges line up. Scoop up a healthy portion of icing and spread it evenly around the sides. Keep the spatula perpendicular to the edge of the cake.

Finally, drop the remaining icing on top and spread it over the top of the cake.

Once the cake has been iced, swirl the back of a spoon lightly over the icing to make wonderful whipped peaks.
Instructor: Krista Ruane

The tea I use is a 16 ounce package labeled "Thai Style Spiced Tea" or "Thai Seasoning Mix" and "packed by Pantainorasingh Manufacturer."
I make it using a traditional Thai tea steeper: it is a tubular filter made of white muslin or cotton attached around the top to a metal ring that has a handle.
Balance filter ring above a tea or coffee pot. Fill filter with the desired amount of tea. Pour in boiling water and steep to desired strength. Make the tea strong because it will be diluted later with milk and ice: I use approximetly 2 Tbs. tea to 1 cup hot water.
You may also use a coffee filter, but you'll need to use more tea mix to get the strength you wish.
Sweeten the tea partially with sugar and finish off by adding sweetened condensed milk to taste. Pour over a glass of ice. Top with evaporated milk.
Take note that the rich orange color of the tea is from food coloring. The tea mix is made of black tea roasted with anise or licorice flavorings.
Trouble Shooting
I made the thai ice tea, and added sweetened condensed milk. it sank to the bottom.
You've got to stir the tea while adding the condensed milk so that it dissolves and mixes in with the tea. Once mixed it shouldn't separate and sink to the bottom. It helps if you add it when the tea is still warm - it won't melt very well in ice-cold tea.Where did I go wrong? It didn't taste like it was supposed to.
Did you sweeten the tea partially with sugar before sweetening it further to the desired sweetness with the condensed milk? Sweetening entirely with condensed milk makes a tea that tastes way too milky. Also, did you steep the tea as I did in class to get all its flavor out into the hot water? If your tea tastes too weak, make it stronger by adding 1 to 2 tablespoons more tea mix to each cup of boiling water. It's easier to weaken strong tea than to make weak tea stronger later - so add less water during steeping and if the resulting tea tastes too strong, add water to dilute to the strength you desire. A pinch of salt also helps improve the flavor of sweetened tea.

Miang kam is a very tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Chewing all the myriad ingredients together gives taste receptacles on the tongue and mouth a thrilling experience – from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chillies. It makes a great party food!
Ingredients for Miang Kam
Large leaves from 1-2 bunches of spinach; or 1 head of leafy lettuce, tear leaves into 3- to 4-inch round or square pieces
Miang Kam Filling Ingredients
1/2 cup unsalted roasted peanuts
1/4 cup small dried shrimp
1/2 cup roasted unsweetened shredded coconut
1/3 cup diced ginger (about the size of a pea)
1/3 cup diced shallots or onion the same size as the ginger
1 lime, cut into small peanut-size wedges, each with both peel and juice sacs
4 heads pickled garlic, stem removed and bulb cut into peanut-size pieces
6 serrano peppers, cut into thin half circles; or use Thai chillies ( prik kee noo), cut into thin rounds
1/3 cup cilantro leaves
Miang Kam Sauce Ingredients:
1/4 cup finely ground dried shrimp
1/2 cup roasted shredded coconut
1/4 cup unsalted roasted peanuts
1/4 cup palm or coconut sugar
2 Tbs. fish sauce ( nahm bplah), or to taste
1/2 cup water
To roast coconut, place unsweetened fresh or dried shredded coconut in a dry cast iron pan over medium heat. Stir frequently until the coconut shreds are evenly a golden brown and very fragrant. Pickled garlic is available in jars from Southeast Asian markets.
Arrange the spinach or lettuce leaves and filling ingredients on a large serving platter, piling each separately and aesthetically for a pleasing presentation.
To make the sauce, grind the dried shrimp, roasted coconut and peanuts separately and as finely as possible in a clean coffee grinder. (For the dried shrimp, measure out 1/4 cup after the shrimp is ground.) Place in a small saucepan together with the palm sugar, fish sauce and water. Bring to a boil, lower heat and simmer, stirring frequently to make sure all the ingredients are well blended and the sauce as smooth as possible. Cook about 10-15 minutes, or until the mixture has thickened to the consistency of light batter. Transfer to a sauce bowl and allow to cool to room temperature before using. The sauce will thicken more as it cools.
To eat, take a spinach or lettuce leaf, fill it with a little bit of everything, top with a dab of sauce, roll or wrap up, stuff the entire leaf packet into your mouth and chew everything all at once. Enjoy the explosion of flavors!
Kasma's Notes and Pointer for Miang Kam
Miang Kam is often sold as a street food in Thailand in an interesting form. The leaf used for making miang Kam in Thailand, wild pepper leaves (bai chapoo), is much tougher than spinach. The vendor places four or five ingredients in the leaf, a dollop of sauce, and then wraps up the bundle and skewers it onto a stick – Miang Kam on a Stick!

Quite often when you research information into the various cultures and cuisines that make up countries it is quite possible to find a common theme common name for the food of that country. Such as Indian Food, Chinese Food but when you refer to Spain or to put it possibly more accurately food and recipes that originate from the Country of Spain it is not that straightforward.

The reason for this is that Spain is an amalgam of its constituent parts that is to say it could be described as a political construct which is made up of disparate groups with their own languages, cultures, cuisines etc. The various autonomous regions that comprise Spain have been slowly pulled together through a variety of different processes some by force, some by choice but they all have one thing in common and that is they have kept their own individual features.

The 17th autonomous regions that constitute the modern-day Spain may all have their own distinctive variations of the same language and in several cases different national sub languages but as well as this would have their own individual cultures and most definitely cuisines. One such extremely distinctive autonomous region is Galicia which is Spain's most north-western province.

Spain's most westerly autonomous region it is surrounded on two sides by the Atlantic Ocean and as you can imagine for a region that has so much rugged coastline a lot of Galician cuisine is very much based on seafood and seafood based recipes. That having said not all of Galician cuisine is all seafood based and the region can lay claim to some quite gorgeous recipes and provincial dishes and are all well worth trying out.

Enough of all of the chat and lets get down to the serious business of food!

For this particular dish we are going to collect enough ingredients to serve four people and as such for the salad we will need the following ingredients:

Sunflower oil for frying
2 medium leeks trimmed and cut into the finest julienne if at all possibleSalt and freshly ground black pepper6 quail’s eggs
1 280g jar of red bell peppers roasted and peeled.
12 cooked King Prawns peeled and deveined
1 tablespoon of roughly chopped fresh flat leaf parsley.

To start with we need to pour the sunflower oil to a depth of about 3 inches into a small deep saucepan until possible. In this saucepan we need to heat the oil and when the oil is reached the “bubble and fizz” stage when you add a few leek shreds we then know that it’s ready to proceed. We need to cook the leaks a handful at a time frying them for between two to three minutes or until the leeks are crispy. At this stage we need to remove the leaks from the oil and dry them well with kitchen paper sprinkle with salt and pepper and reserve.

The next stage in the process is that we need to cook the quail’s eggs. This is best done in the saucepan of boiling water for about two minutes and 15 seconds or two minutes and enough time to fill a bowl with really cold water! Once you've boiled quail's eggs put them into a bowl of cold water to stop them cooking. The yolks of the aches will remain a wonderful almost canary like yellow. If you overcook them they will turn into a much less inspiring powdery grey hue. Once the eggs are cold and that you can hold them safely then remove the shells from the eggs and cut the eggs in half.

Next we move on to the dressing for the salad. For this we will need the following ingredients:

5 tablespoons of extra virgin olive oil
2 tablespoons of sherry vinegar
1 garlic clove crushedSalt and freshly ground black pepper

This stage of the procedure probably has to be the most unscientific, non-technical but most potentially pleasing part of the process. Basically you take all the ingredients for the dressing (according to your taste i.e. if you love garlic go heavy on it if you don't, don’t etc). What you do is take all the ingredients you are given into a screw top jar any fool or any sealable mixing dish and give them a damn good shake

Finally take the pieces of red pepper and put them onto individual plates and drizzle with plenty of the dressing. On top of this add the crispy leeks; arrange the prawns and the quail’s eggs on top of that. Then add the surplus dressing that you have, drizzle over the top and sprinkle with a fresh parsley.

About the Author:
Stephen Morgan writes about a great many Internet Travel based issues and more on the above can be found at Accommodation in Galicia . For a more complete overlook at Tourism in Galicia try http://www.turgalicia.es

Thai food is globally popular due to its tasty combination of sweet, sour and saltiness, appetizingly enhanced by tanginess from an assortment of chilies used in typical dishes. This flavorful blend which has become characteristic of traditional Thai food remains distinctive in local fare until present days.

Thai food combines the best of several Eastern cuisines: the oriental bite of Szechwan Chinese, the tropical flavour of Malaysian, the creamy coconut sauces of Southern Indian and the aromatic spices of Arabian food. Thais then add an abundance of fresh ingredients, coriander plants, chilies and pepper. The result is like a cuisine minceur' of the Orient, with small portions of lean meat, poultry and seafood, and plenty of fresh vegetables and salads.

Thai food is lightly cooked so it's crisp, colourful, sharply flavoured and nutritious. The distinctive taste comes from a handful of fundamental ingredients, all widely available at Asian foodstores. Ingredients that are essential in Thai cooking are spices and herbs, which, beside their aromatic quality, are known to have diverse health benefits. The essence of many types of herbs can aid in regularizing the circulatory system of the body. The knowledge of using herbs in Thai cooking, derived from traditional Thai medicine, makes Thai food a healthy choice in a real sense.

A Thai meal normally consists of a variety of dishes such as a curry, a soup, a stir-fry and a dipping sauce or salad. There is normally a balance of spicy and mild dishes with at least one mild dish to counter the spicy dishes.
Thai cooking is not difficult. Once you are familiar with the main ingredients and we can guarantee that you will amaze yourself with the delicious food that you can cook. The Thai way of life is laid back and this translates into their cooking too, so don't worry too much, relax, keep a smile on your face and enjoy!

Thai Food & Cooking
Thai food has become in recent years one of the world's favorite cuisines. When we speak of "Thai food ", we are in fact talking of four very distinct regions in the country, each with their own culinary traditions. We are speaking too of the dishes created in the royal courts and palaces of Old Siam, that have been passed down through many generations of chefs, and finally into public domain.
Good food also comes up from the street level, and many of Thailand's most popular dishes can be found at the smallest food stalls and restaurants. And there is the influence of China, India, Malaysia and other neighbouring countries. So all these different factors come together under the label "Thai food", and you will find them in varying degrees at any Thai restaurant you care to visit, anywhere in the world.
One of the most distinctive aspects of the cuisine is its use of herbs and spices. With regard to the spices, some Thai dishes are very hot, but by no means all of them. The herbs have another function, in addition to providing flavour, in that they all have to varying degrees various medical and therapeutic benefits.
Thailand has a long history, going back to ancient times, of the use of herbs for medical purpose, and this in turn has permeated the ways of cooking and preparing food. Coupled with its low-fat qualities and its essential freshness, this helps make thai food one of the healthiest anywhere. Another important aspect about Thai food is the hospitality and friendiness, the sheer enjoyment of good companionship and of eating that is such a powerful element of the Thai personality. Sharing a meal is an important part of the day for any Thai person, and meal are very seldom taken alone. That is why all the dishes are generally served at once during Thai meal, and why there is a communal spoon placed alongside each dish for people to help themselves and to serve others.
A Thai meal ideally is a communal affair, principally because the greater the number of dinners the greater the number of dishes that can be sampled. Diners choose what ever they require from share dishes and generally add it to their own plate of rice. All the dish are serve simultaneously, or nearly so. The object is to archive a harmonious blend of the spicy, the subtle, the sweet and sour, and a meal is meant to be equally satisfying to the eye, nose and palate.
Thailand is blessed with many varieties of plants, herbs and spices which ensure s balanced diet. Today, visitors can both relish classic Thai menus and the benefits of a natural diet, and study the art of Thai cooking at several specialist schools in Bangkok and major beach resorts.

Boiled Mackerel Steak Recipe(Pla Tom Khem)
INGREDIENTS:
500 grams one-half-inch thick Spanish mackerel steak
1 tbsp chopped coriander root
5 garlic cloves
1 tsp sugar
2 tsp salt

PREPARATION:

1. Dry the mackerel steak by wiping with absorbent paper, and then rub all surfaces with lime juice.

2. Pound the coriander root and garlic until finely ground.

3. In a wok, stir fry the pounded coriander root and garlic until fragrant, add the mackerel steak, fry until the flesh starts to shrink, and then add the soy sauce, salt, and sugar.

4. Transfer the contents of the wok to a pot, add the water, and simmer over low heat until the fish is tender and has absorbed the flavors of the soup.5. Dip out onto a serving bowl, sprinkle with the coriander leaves.

Boiled Stuffed Bitter Gourd Recipe(Tom Ma-Ra Yat Sai)
INGREDIENTS:
2 Chinese bitter gourds
200 grams
white prawns
200 grams
pork
1 1/2 tbsp
fish sauce
11/2 cups
soup stock or water

PREPARATION:

1. Wash the bitter gourds, cut them crosswise into 3- inch sections and remove the insides with a fork

2. Wash the prawn and shell them ; only the meat is used.

3. Chop the prawn and pork together, mix in the fish sauce, and fill the bitter gourd sectionswith the mixture.

4. Place the filled sections in a pot, pour in the stock, put the lid on the pot, and simmer until the gourd is tender, Taste, and add more fish sauce if you wish.

Ingredients for Coconut Seafood Soup
A 2 to 3-inch section fresh or frozen Thai galanga, or 6-8 dried pieces
2 stalks lemon grass
3 cups rich coconut milk
3 cups water
8 medium-size prawns
1/2 tsp. salt
4-5 whole squid
8-10 mussels in the shell
1/2 tsp. baking soda
1/2 a dungeness crab, preferably uncooked
8 large sea scallops
1 small onion, quartered and sliced crosswise 1/4 inch thick
3-4 red jalapeno or fresno peppers, to desired hotness, cut in large slivers
4 fresh kaffir lime leaves, thinly slivered
2 cups fresh mushrooms, sliced about 1/4 inch thick
4-6 Tbs. fish sauce (nahm bplah), to taste
Juice of 1-2 limes, to desired sourness
1-2 Tbs. palm sugar, to taste
1/4 tsp. freshly ground white pepper
A handful of cilantro leaves or short sprigs
With a sharp knife, slice the galanga root thinly; it is not necessary to peel unless the outside has turned old and brown. Cut and discard the bottom tip of the lemon grass and remove the loose outer leaf or leaves. Slice at a long slanted angle, about an inch apart, all the way up the stalk to near where the grass blade starts. Smash and bruise with the flat side of a cleaver to release the aromatic oils and flavor. Place both galanga and lemon grass in a soup pot.
Spoon as much of the thick cream off the top of the coconut milk as you can and reserve for later use. Add the remaining watery part along with 3 cups of water to the herbs in the pot. Bring to a boil, then simmer covered over low heat for 10-15 minutes.
In the meantime, prepare the seafood and remaining ingredients. Shell and butterfly the prawns. Sprinkle with 1/2 tsp. salt and a 2 Tbs. of water. Mix well and set aside for about 10 minutes. Then rinse a few times to remove all the salt. Clean the squid, cutting the tube-like body into 3-4 circles about an inch apart. Leave the tentacles whole. Store in cold water until ready to use.
Scrub the mussels to remove any sand and mud from the shells. Cover with cold water with 1/2 tsp. of baking soda added. Pull off the crab legs and claw. Use only the top half of the legs; disjoint the claw in two pieces. Crack each leg and claw piece with the back of a cleaver or heavy knife. Cut the body half into 2-3 pieces. Leave the scallops whole. Prepare the remaining ingredients as indicated above.
When the herbs have simmered sufficiently to draw out their flavors, add the sliced onion, slivered chillies and kaffir lime leaves. Simmer 2-3 more minutes. Then add the mushrooms and reserved coconut cream. Stir well to blend into the broth and season to taste with fish sauce. Bring to a slow boil over medium heat. Drain the mussels and squid. When the soup has just reached the boiling point, add the mussels and crab pieces. Stir. After 15 seconds, stir in the remaining seafood. Add half the lime juice. Stir, then taste; if you wish the soup to be more limy, add more lime juice. Adjust the sour and salty flavors with enough palm sugar to return the sweet, rich taste of the coconut milk.
The seafood should be ready in about a minute or so. Turn off heat and sprinkle with freshly ground white pepper. Stir well, then transfer to a soup tureen, or ladle into individual serving bowls, and garnish the top with cilantro.
Kasma's Notes and Pointers for Coconut Seafood Soup:
This recipe is written with canned coconut milk in mind. Either the Mae Ploy or Chao Koh brand, with a rich-tasting, nutty flavor is preferred, or use an equivalent brand that you like. If you are using freshly made coconut milk, start with the lighter milk from the second or third pressing to simmer the herbs, reserving the richer cream for the later addition.
This recipe is rich, using one part coconut milk to one part water. For a lighter soup, blend one part milk to two parts water. Because it is a rich soup, Thai people eat it more like a curry – just a few spoonfuls with some rice – and seldom will eat an entire bowl by themselves, like Westerners, who are used to rich cream soups, will do.
Reversed from the Hot and Sour Prawn Soup Dtom yum Gkoong recipe where lemon grass is the main herb flavor and galanga is in a supporting capacity, this soup is accentuated with the hearty taste of galanga, hence the name dtom kah ("boiled galanga"). Use lots of galanga so that the herb's flavor comes through the rich taste of the coconut milk.
Thai people usually do not strain herbs out of their soups, but if you find the fibrous lemon grass and strong galanga to be distracting, you may wish to remove them before adding the rest of the ingredients. This may be a wise idea if you are having guests for dinner who have never had Thai food and may not know what to do should they bite into a piece of hard lemon grass or pungent galanga.

Ingredients for Hot & Sour Soup
1/2 lb. prawns, or medium- to large-size shrimps, shells removed and butterflied (save shells for soup stock)
2-3 stalks fresh lemon grass
3 cups water, or mild soup stock, salted with fish sauce (nahm bplah) to the desired saltiness
6 thin slices fresh galanga (kah), or 2 dried pieces
3 fresh or dried kaffir lime leaves (bai ma-gkrood)
8-10 whole Thai chillies (prik kee noo), stem removed and bruised with the back of a cleaver; or substitute with 2-3 sliced jalapeno or serrano peppers
1/2 a small onion, halved again and sliced crosswise 1/4-inch thick
1-2 Tbs. roasted chilli paste (nahm prik pow); recipe for roasted chilli paste
3-4 Tbs. tamarind water: a chunk of wet tamarind, about the size of 1 Tbs., with the soft parts dissolved in 1/4 cup water, pulp removed
1 cup fresh brown mushrooms, sliced in 1/4-inch pieces, or 1 can whole straw mushrooms, drained
1 small tomato, cut in bite-size wedges (optional)
2 green onions, cut in thin rounds
Juice of 1-2 limes, to desired sourness
1/2 cup cilantro leaves or short cilantro sprigs
Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut each stalk into 1-inch sections at a slanted diagonal all the way up to the greener end, near the start of the grass blades, exposing the inner core. Smash each piece with the side of a cleaver or the end of a large knife handle to bruise, releasing the aromatic oils. Place the cut lemon grass along with the prawn or shrimp shells and the water or stock in a soup pot. Bring to a boil, then reduce heat to low and simmer with a lid on for 15-20 minutes to draw out the flavors. Strain out the shrimp shells and some of the lemon grass.
Add the sliced galanga, kaffir lime leaves, bruised Thai chillies (or substitute) and sliced onion. Simmer a couple of minutes, then add the roasted chilli paste (nahmm prik pow), tamarind water and fresh brown or straw mushrooms. Heat stock to a boil and simmer for a couple of minutes. Stir in the tomato wedges (if using), green onions and prawns or shrimps. After 20-30 seconds, turn off heat, add lime juice to the desired sourness and the cilantro. Do not let the prawns or shrimps overcook. Serve immediately.
Kasma's Notes and Pointers for Hot & Sour Soup:
Dtom yum is a light soup with practically no oil, and it contains the four main flavors – hot, sour, sweet and salty – accentuated with fresh aromatic herbs. It is the most popular soup in Thailand and can be found in the tiniest mom-and-pop village rice shop to the fanciest restaurant in Bangkok. No menu is without it, even in Thai restaurants overseas, and if there is no menu, as is the case in Thailand's rural areas, just speaking the magic words"dtom yum" is enough to procure a steaming bowl of the fragrant and stimulating soup.
Dtom yum can be made with just about any type of seafood or meat, or vegetables for vegetarians. You can have a dtom yum gkai (gkai = chicken), dtom yum bplah (fish), dtom yum talay (mixed seafood), dtom yum hed (mushrooms), and so on.There are numerous ways of blending flavors, as you will notice from eatingDtom yum in various restaurants here or in Thailand. Flavors vary from place to place, from chef to chef and from pot to pot. But basically,dtom yum is hot and sour – hot from some kind of chilli pepper and sour primarily from lime juice – and has lemon grass as the leading herb flavor.
Most dtom yum in Thailand is made, of course, with Thai people's favorite chillies, prik kee noo, known now in the western world as "Thai chillies." In this recipe, the chillies are kept whole, so you and your guests can spot them easily and not bite into one unless you choose to. Simmering the chillies in the broth will flavor the soup with its special spicy flavor. If you can find red ones, they make the soup prettier and are even easier to spot, but if you want to insure a zero chance of a fiery accident, you may wish to simmer the chillies in the soup stock a few minutes and then strain them out entirely. Remember, the longer you cook chillies, the more their heat will cook out into the surrounding broth.
Alternatively, for a stronger roasted flavor, you may wish to use dried red chilli peppers. Roast them on a dry pan directly over a burner until the pods are dark red, turning frequently so they do not burn. Cut each roasted pepper into two or three segments and add to the soup. Keep in mind, however, that the nahm prik pow in the recipe already provides some roasted flavor.

Miang kam is a very tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Chewing all the myriad ingredients together gives taste receptacles on the tongue and mouth a thrilling experience – from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chillies. It makes a great party food!
Ingredients for Miang Kam
Large leaves from 1-2 bunches of spinach; or 1 head of leafy lettuce, tear leaves into 3- to 4-inch round or square pieces
Miang Kam Filling Ingredients
1/2 cup unsalted roasted peanuts
1/4 cup small dried shrimp
1/2 cup roasted unsweetened shredded coconut
1/3 cup diced ginger (about the size of a pea)
1/3 cup diced shallots or onion the same size as the ginger
1 lime, cut into small peanut-size wedges, each with both peel and juice sacs
4 heads pickled garlic, stem removed and bulb cut into peanut-size pieces
6 serrano peppers, cut into thin half circles; or use Thai chillies ( prik kee noo), cut into thin rounds
1/3 cup cilantro leaves
Miang Kam Sauce Ingredients:
1/4 cup finely ground dried shrimp
1/2 cup roasted shredded coconut
1/4 cup unsalted roasted peanuts
1/4 cup palm or coconut sugar
2 Tbs. fish sauce ( nahm bplah), or to taste
1/2 cup water
To roast coconut, place unsweetened fresh or dried shredded coconut in a dry cast iron pan over medium heat. Stir frequently until the coconut shreds are evenly a golden brown and very fragrant. Pickled garlic is available in jars from Southeast Asian markets.
Arrange the spinach or lettuce leaves and filling ingredients on a large serving platter, piling each separately and aesthetically for a pleasing presentation.
To make the sauce, grind the dried shrimp, roasted coconut and peanuts separately and as finely as possible in a clean coffee grinder. (For the dried shrimp, measure out 1/4 cup after the shrimp is ground.) Place in a small saucepan together with the palm sugar, fish sauce and water. Bring to a boil, lower heat and simmer, stirring frequently to make sure all the ingredients are well blended and the sauce as smooth as possible. Cook about 10-15 minutes, or until the mixture has thickened to the consistency of light batter. Transfer to a sauce bowl and allow to cool to room temperature before using. The sauce will thicken more as it cools.
To eat, take a spinach or lettuce leaf, fill it with a little bit of everything, top with a dab of sauce, roll or wrap up, stuff the entire leaf packet into your mouth and chew everything all at once. Enjoy the explosion of flavors!
Kasma's Notes and Pointer for Miang Kam
Miang Kam is often sold as a street food in Thailand in an interesting form. The leaf used for making miang Kam in Thailand, wild pepper leaves (bai chapoo), is much tougher than spinach. The vendor places four or five ingredients in the leaf, a dollop of sauce, and then wraps up the bundle and skewers it onto a stick – Miang Kam on a Stick!

Thai food is internationally famous. Whether hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients.
Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.

saku sai mu - tapioca pork balls

In Thai the word for tapioca is saku (sago).
--ingredients
one and half cups of tapioca pellets
1 cup finely chopped pork
1 teaspoon coriander (cilantro) root, finely chopped
1 tablespoon minced garlic
3 tablespoons of lard
3 tablespoon of palm sugar
3 tablespoon of fish sauce
1 cup chopped shallots (purple onion)
half a cup freshly toasted peanuts, crushed
3 tablespoon of crispy fried garlic
1 teaspoon of freshly ground black pepper
--Method
--
clean the tapioca pellets, add a little hot water and knead until soft,
then soak for about an hour
stir fry the coriander root, add the pork and fry until cooked through.
adding the sugar and fish sauce, tasting for a flavor balance. Add the
shallots, then continue cooking until the mixture is dry. Add the
peanuts, stir till warmed through, then remove from the wok.
Flattent the tapioca balls into a thin sheet, place the filling, a
teaspoon at a time on the sheet, and wrap with the tapioca sheet.
Line a steamer with banana leaves and brush with oil (you can use
parchment paper if you don't have banana leaves), place the balls on the
sheet, keeping them seperate, and steam for about 15 minutes.
Place the cooked balls on a serving platter, garnish with the crispy
garlic, slivered red and green chilis, and acccompany with a platter of
fresh vegetables.

Sangkaya Phak Thong -Thai Custard
Sangkaya Phak Thong (Custard Steamed in Pumpkin)
(If small pumpkin are not available, the custard my be served
in 'baby' coconuts, or failing that in plain ramekin dishes)
Ingredients:
1-1/2 cups (duck) egg
3/4 cup palm sugar*
3 pandanus leaves
1-1/2 cups coconut milk
2 small pumpkins
Method:
(Note: the pandan leaves turn the custard green: this is traditional
in Thailand but may be considered optional.)
With a small sharp pointed knife, cut a star shaped opening around
the stems of the pumpkins, lift the stems, and remove the seeds and
membrane from inside.
Combine sugar with egg, beat with pandan leaves for about 10 minutes,
then continue beating, adding the coconut milk. Strain through cheesecloth
into the hollowed out pumpkins, leaving about 1 inch space at the
top.
Place the pumpkins in small bowls for support, and place in a steamer
tray, putting the stems on the tray also. Steam for about 45 minutes.
Serving:
Replace the stems as lids, and serve cool.
* Moderator's note: Pandanus leaves (also called screwpine leaves)
are popular in Southeast Asian cooking (especially Thai, Indonesian, and
Malasian) and have a floral flavor. They are used to flavor puddings
and rice dishes. As stated above by Ian, they have an intense green
coloring which makes them useful as a natural food coloring. They are
available in Asian markets usually dried but sometimes fresh. Other
names for them are daun pandan and kewra.

Seua Rong Hai - barbequed beef

The title of this dish means "tiger's tears" - not because it was
original made from tiger meat, nor from other felines (as it so often
does when "tiger" is used in the name of an oriental dish).
In this case the name comes from the noise of the fat dripping from the
meat into the bareque fire. The dish is also called neua yang (which
more prosaically means barbequed beef), but as the method is different
from kai yang (barbequed chicken), I will keep the colloquial isan (NE
Thailand) name.
Ingredients and method:
Take a one pound steak, and cut it into strips diagonally across the
natural grain, about half an inch wide, then cut the strips into bite
sized pieces.
Marinade the meat in 3 tablespoons of fish sauce and 3 tablespoons of
dark, sweet soy sauce for about an hour.
Place the meat on a fine metal mesh (typically a 1 centimeter chicken
wire is used here in Thailand) over a barbeque and cook, turning the
pieces occasionally, until done to your taste.
dipping sauce:
two sauces are usual - nam prik narok (posted recently), and the
following. Note that it calls for powdered dried prik ki nu. Normal
chili powder found in bottles in western stores is *much* milder. If you
can't find the dried birdseye chilis to pound up yourself, then I
suggest using fresh red chilis (the effect is not quite the same, but
the heat is retained as intended).
Ingredients:
1 tablespoon phom prik ki nu (powdered dried red birdseye chilis)
1 tablespoon bai pak chee (coriander/cilantro leaf)
1 tablespoon chopped spring onion (scallion/green onion)
a quarter cup of fish sauce
5 tablespoons of lime juice
method:
combine the ingredients the day before required for use.
Vegetables:
It is usual to serve barbequed dishes of th

Som Tam Isan (papaya salad)

This is a typical isan (north east) dish. It can be made with or without
the plara (pickled mud fish). Potential cook are warned: this ingredient
smells foul! but it does taste nice.
som tam is a basic "salad" style dish, eaten as a snack.
The pickled mud fish is sold in bottled form in asian markets: take some
of the fish, add a little fish sauce, and place it in a muslin bag and
squeeze as much fluid as possible from the fish. (you can use the fish
themselves, but they are raw, albeit pickled, and their is some risk
from parasites. If you use the fish paste itself I suggest you first
microowave it to ensure it is safe to eat! If you are squeemish then
sterilize the liquor also. If really squeemish, the ingredient is
optional ...)ingredients
-----------
one papaya (paw-paw) julienned.
an equal quantity of red prik ki nu (birdseye or dynamite chilis). These
are normally de-stalked, cut in four length-wise then in half
cross-wise.
8-10 cloves of garlic, chopped coarsely,
2 tomatoes sliced thinly
half a cup of long beans cut into 1" pieces (Thai long beans if
possible)
pinch of salt
two teaspoons of fish sauce
quart cup of tamarind juice
juice from two tablespoons of pickled mud-fish.method.
-------
sprinkle the julienned papaya with salt and let stand for half an hour
or so, then squeeze and discard any fluid. add the chili, and pound in a
mortar and pestle, add the remaining ingredients except the tomato, and
pound until mixed and tender. Add the tomato, and serve with a bowl of
sticky rice.
This is food for chili masochists in extremis: you can increase the
proportion of chilis until this is a bowl of red fire, and it will still
be authentic. On the other hand you can redice the cilis to just a hint
is left and it will also still be authentic. The above 50:50 mix is
about typical of the region.
If you wish you can decorate the salad with chopped roast peanuts,
sliced green onions, and mint leaves. You could also include [raw] bean
sprouts and sliced cucumber as side dishes.. Thais generally eat lettuce
or some cabbage related vegetable as a side dish also. (The normal way
to eat it is to rip a piece of lettuce leaf, and take a mouthful of som
tam in the leaf and eat it without knife, fork or spoon...) If you want
to be a bit more western use a standard salad, or even an exotic such as
a Wldorf Salad as a side dish...

Sweet & sour spareribs

This originated in a recipe my wife collected when she was a schoolgirl.
Since the Fourth of July is coming I thought I'd post it to the usual
groups I use.
The chilis can be either prik ki nu (birdseye chilis, or habaneras or
Scotch Bonnets) if you like a hot flavor, or prik chi fa (jalapenas) if
you want a sweet picquante sauce.
enjoy.
==
ingredients
1 pound spareribs
marinade:
1 tablspoon light soy sauce
1 teaspoon fish sauce
1 teaspoon prik Thai (black pepper), freshly ground
1 tablespoon cornstarch/cornflour
1 tablespoon rice wine
Sweet & Sour sauce:
half a cup of tomato catsup
quarter cup freshly grated ginger
1 tablespoon vinegar (preferably rice vinegar)
1 tablespoon sugar (preferably palm sugar)
one teaspoon fish sauce
one teaspoon prik Thai (black pepper), freshly ground
3 cups of beef stock
You also need:
quarter cup of chilis, sliced
half a cup of fresh pineapple chunks
half a cup of onion or shallots, sliced
quarter cup of pickled ginger, shredded
half a cup of tomato "meat"
Method
Mix the marinade ingredients and marinade the ribs for 4-6 hours in a
cool place.
Drop the tomatoes in boiling water to lossen the skins, and peel and
quarter them, then discard the seed pulp and chop the 'meat' to yield
half a cup.
fry, broil, or barbeque the ribs until golden brown.
In a small saucepan or wok mix the sweet & sour sauce ingredients, and
bring to a boil, and then simmer for about 15 minutes until slightly
thickened. Strain out any lumps that have formed.
Heat some oil in the wok or a frying pan/skillet until very hot
(smoking) and add the chili, pineapple, tomato, onion and ginger, and
stir fry until aromatic. Add 1 cup of the sweet & sour sauce mix. In a
small bowl combine 1 tablespoon of cornstarch with 3 tablespoons of
water, and add this to the mixture to thicken it, then add the remaining
sauce.
Transfer the suace to a sauce jug, and place the ribs on a serving
platter. Drizzle a little sauce over the ribs, and deliver the ribs and
the jug of sauce to the diners.