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Kho Phat |
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 (Fried Rice)Heat the oil wok or pan, add the chicken and garlic, and mix well over the heat for 1 minute. Add the onion and cook for 1 minute, break in the eggs, mix very well, and then stir in the rice and the rest of the ingredients. Stir well. Cook for 2 minutes and serve immediately with cucumber slices and whole spring onions.
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Thot Man Pla |
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 (Curried Fish Cakes)Pound or grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai root, peppercorns, grated kaffir-lime rind, shredded dried chillies, salt, and shrimp paste to a fine paste. Put the minced fish in an electric blender, and blend in the curry mixture. Add the beaten egg. Pour the curried fish mixture into a large bowl. Mix in the chopped beans. Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time. Heat the oil in a frying pan, and deep-fry the fish cakes until golden brown. Serve with cucumber dressing.
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Krop |
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 (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.
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Tom Kha Kai |
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 (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.
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(c) 1996 - 2008
Web Sawadee PCL.
reproduction without permission prohibited. |
