Fried chicken with chili "Pad piki nue"

Fried chicken with chili "Pad piki nue" (4 Pers.)

500 g Chicken in thin slices
1¼ dl water
1 fat crushed garlic
2 onions in thin slices
2 tablespoons vegetable oil
1- 2 chopped red chili
100 g of coconut sugar
1 tablespoon fish sauce
100g mint





1. Heat the oil in a wok or large saute pan. Add onion, garlic, chili, and pork and raise it golden for approx. 5 minutes.
2. Add coconut sugar, water, and fish sauce and boil. Turn down the flask and allow the simmer to simmer while stirring for 4-5 minutes until the sauce starts to thicken.
3. Sprinkle mint over the dish

Accessories:
Serve the dish with steam-boiled jasmine


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Fried chicken with Cashew nuts (4 pers.)

Fried chicken with Cashew nuts (4 pers.)

500 g shredded chicken breastfilet without skin "Gai"

1 onions in slices "Hourm how jari"

2 tablespoons of water "Nam"

2 tablespoons vegetable oil "Nam man"

3 cloves of garlic in "Gairtim"

1 tablespoon of oyster sauce "nam man hoii"

4 sliced ​​red chilli "Piki nue"

1 tablespoon tamarind extract "Nam ma kam birch1 tablespoon fish sauce "took baa"

2 teaspoons. Coconut Sugar "Nam Darn Biip"

100 g roasted Cashew nuts "Tuur"

1. Heat 2 tablespoons of oil in a wok or sauter pan, add chilli and garlic and saute it golden and crispy. Dip off on greasy soaking paper.

2. Bring the last spoon of oil into your wok and cook chicken and onion until the meat is golden brown and through fried.

3. Stir all sauces, Tamarind extract, water and coconut sugar in your wok and lightning streak for 2 minutes. Add the Cashew nuts and turn it all well.
Serve the dish with fried chilli and garlic on top.
Accessories:
 Serve the dish with steamed jasmine rice.

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Coconut chicken soup "Tom Ka Kai" (about 4 pers.)

Coconut chicken soup "Tom Ka Kai" (about 4 pers.)

1.2 l coconut milk = 3 cans "Nam Ma Pao"
1 large chopped onion "huam huar jaai"
2 stalks finely chopped lemongrass "Kai"
1 letter Tom Ka Paste
2cm write sliced, peeled, fresh Galanga "Kar"
2 cored, red chili "Prik dang"
250 g of de-boned chicken breast fillet or
2 tablespoons chopped fresh cilantro "Paktie"
 
 
1. Apply coconut milk, onion, lemon grass, Galanga, Tom Ka Paste and whole chili in a medium saucepan and bring to the boil.
2. Cut the chicken meat into bite-sized pieces and add to the pan. Turn down the burner and let simmer for 15 minutes until chicken meat is tender.
3. Serve the soup with a sprinkling of chopped cilantro. Remove the chillies before

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Yellow curry paste with fish (4 pers.)

Yellow curry paste with fish (4 pers.)

2 tablespoons Fresh Yellow Curry Paste500 g of light fillets1 tablespoon vegetable oil8 pcs. Fresh sweet basil leaves3 pieces. fresh kaffir lime leaves½ cans. coconut milk2 tablespoons fish sauce2 strips Kaffir lime peel á 5 cm1 tablespoon coconut sugar
 (If you want it hot add some small chili )
 1. Remove any. skin and bones from the fish fillets and cut the fish meat into large, bite-sized chunks.2. Heat oil in a pan, add Yellow curry paste, sweet basil, kaffir lime leaves and saute it for 3 minutes, stirring. Stir in coconut milk, fish sauce, lime zest, "Chili" and coconut sugar and bring to the boil. Turn down the heat and simmer for 4 minutes.3. Add fish pieces and simmer, uncovered, for 4-5 minutes until the fish is done.4. Remove the kaffir lime leaves and serve right with steamed jasmine rice.
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Hot thai beef salad (8 pers.)

1 kg beef,  cut into 2 equal pieces
1 peeled cucumber into thin slices
2 tomatoes, sliced
½ onion into strips
Fresh coriander leaves
Fresh red chili in strips

Coriander Marinade:

4 tbsp. soy sauce
2 tbsp. vegetable oil
1 tbsp. finely chopped fresh cilantro
1 tsp. ground coriander
1 tablespoon coconut sugar
Freshly ground black pepper

1. Place the meat in a deep porcelain or glass dish.
2. Marinade: Whisk soy sauce, oil, ground and fresh coriander, sugar and black pepper together in a small bowl. Pour the marinade over the meat and set it aside for at least 1 hour.
3. Add cucumber slices imbricated in a large bowl, cover and place it in the fridge, to the cucumber slices to be used.
4. Pat the meat dry and save the marinade for later. Roast meat during a preheated grill 3-5 minutes on each side, or at will.
5. Pour the marinade into a small saucepan, bring to the boil and simmer for 3-4 minutes.
6. Cut the meat into thin slices and arrange them on top of cucumber slices.
7. Pour the marinade and sprinkle cilantro, tomato, onion and shredded, fresh chili above.
8. Cut the cucumber through lengthwise and scrape out the seeds with a teaspoon. Discard the seeds away. Cut the cucumber into thin slices and place them in a bowl.
9. Boil the water and sugar in a small saucepan until the sugar is dissolved.
10. Remove from heat, add the vinegar and red onion, pour sheet over cucumber slices and mix well.
11. Ask the fridge for half an hour. Sprinkle chili over the salad before serving.

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Fried rice with chicken in chilli & garlic sauce (2 pers.)

Fried rice with chicken in chilli & garlic sauce (2 pers.)

150 g chicken in very thin strips.
2 beaten eggs.
350g cooked jasmine rice.
3 table spoon oil
2 stalks scallions.
1 t. Oyster sauce
1½ table spoon Chili & garlic sauce.

Preparation:

1. Heat oil and fry the meat, add now eggs and stir to half-finished.
2. Add the rice, oyster sauce and chilli & garlic sauce. Stir now to the rice to it is very hot
3. Now add the spring onions.

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Mixed vegetables in oyster sauce (6 pers.)

fried broccoli leaves, carrots, Lange thai beans, garlic and bean sprouts.

6 stalks Thai broccoli leaves
2 large carrots
200 g Lange thai beans
1 tbsp. vegetable oil
3 cloves minced garlic
125 g of bean sprouts
2 tablespoons oyster sauce
1 tablespoon water
1 teaspoon coconut sugar


1. Rinse broccoli leaves thoroughly and cut both leaves and stems into pieces 5 cm. Peel the carrots and cut into thin slices. Cut the beans into pieces 5 cm.

2. Heat oil in a wok or large saute pan. Add the garlic and fry for 30 seconds. Then, Broccoli leaves, carrots and beans, and short frying for 3 minutes.

3. Add the bean sprouts, oyster sauce, coconut water and sugar and boil for 1 minute.

 Server with very hot steamed jasmine rice.

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Chicken with fresh basil and long thai beans "Pad bai ka pau" (4 pers.)

Chicken with fresh basil and long thai beans"Pad bai ka pau" (4 pers.)

200 g Long Thai beans "Trip fak jaau"
200 g mini corn "kapoot"
1 tablespoon vegetable oil "Nam Man"
3 cloves minced garlic "Gai TIRM"
250 g chicken into thin slices "gaii"
30 fresh holy basil leaves "Bai ka pau"
2 tablespoons fish sauce "Nam Ba"
2 tablespoons water "Nam"
3- 4 fresh red chilli "Piki nue"

Accessories:Jasmine rice "kau"
 

 1. Cut the long Thai beans and mini corn in 5 cm long pieces.


 2. Heat oil in a wok or large saute pan. Add garlic and chicken and fry it lightly. Add holy basil    leaves, chillies, mini corn and beans and stir-fry for about 1 minute

3. Add the fish sauce and water, and cook for 1 minute, to the beans and mini corn is cooked but still  very brittle.

Serve with steamed long grain jasmine rice.
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Easy to cook masanman carry

Beef with Masaman curry paste (4 persons.)

500 g beef into strips
2 tablespoons fresh Masaman curry paste
1 tablespoon vegetable oil
8 pcs. Fresh sweet basil leaves
½ cans. coconut milk
2 tablespoons fish sauce
8-10 paragraphs. Thai cardamom seeds
1 tablespoon coconut sugar

If you want it HOT add 3-4 small thai chili


1. Heat oil in a pan, add curry paste, sweet basil and saute it for 3 minutes, stirring. Stir in coconut milk, fish sauce, cardamom seeds, "Chili" and coconut sugar and bring to the boil. Turn down the heat and simmer for 4 minutes.
2. Add the meat and simmer, uncovered, for 4-5 minutes, until the meat is done.
3. Serve with steamed jasmine rice.



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EASY & FAST Sushi (10 pieces.)

500g Smoked salmon
6 cups water
500 g sushi rice
10 pcs. Sushi Nori seaweed sheets
1½ tea spoon Tamanoi sushinoko


1. The rice is rinsed and boiled about 15 min, add Tamanoi sushinoko
2. A rod plate placed on a sushi mat, moisture easily with a little water.
3. A layer of rice distributed over the seaweed, ca. 4 cm has to be free at one end.
4. Make a well in the rice and place the fish and possibly. pickled ginger slightly wasabi ironed onto the fish.
5. Scroll to a rolade, cut into 3- 4 cm thick slices

Accessories:
pickled ginger
Wasabi paste
Sushi Soy
Sushi mat

Strong shrimp soup "Tom Yam Gong" (2 Pers.)

¾ liter water "Nam" 1 letter "Tom Yam Paste"
50g China shrimp "Gong"
1 Canned Thai Mushrooms "Head Houm"
1 tablespoon fish sauce "Nam Ba"
2 tablespoons lime juice "Nam fool mare naou"
3- 4 fresh red chilli "Piki nue" 2-3 pieces. fresh lemongrass (Da kai)
2-3 pieces. Kaffir lime leaves (Bai ma gut)
1 dl cream (Cream)

Garnish: Fresh coriander

Accessories: Jasmine rice "kau"

1. Boil the water and add Tom Yam paste.
2. Add the shrimp and  Mushrooms
3. Cut the lemon grass and kaffir lime leaves into strips
4. Add fish sauce, lime juice, cream, lemon grass, kaffir lime leaves and chili.
5. Garnish with cilantro leaves.
6. Serve with steamed long grain jasmine rice.

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Thai Omelet with Pork (4 pers.).

• 125 g fresh minced pork
• 1¼ cups water
• 4 lightly beaten egg
• 2 tablespoons vegetable oil
• 2 cloves minced garlic
• 1 tbsp light soy sauce
• 3 chopped scallions
• 1 bag chopped cilantro with roots
• 100g sugar peas
• 100g sweet mini corn

1. Heat 1 tablespoon oil in a large frying pan, add the pork and garlic and cook until the meat is brown.

2. Add the light soy sauce and water, bring to the boil. Turn down the heat and simmer until the liquid has evaporated. Remove the meat and set it aside.

3. Wash and dry the pan and put it back on the stove. Add the last tablespoon oil and let it run across the forehead. Pour the beaten eggs to the pan.

4. Put the pork, scallions, mini corn, sugar peas and coriander over the egg mixture and cover with the lid. Fry the omelet at a moderate heat until the eggs begin to set. Fold half of the omelet over the other half and rose again, to the egg mixture in the middle is solidified, garnish the omelet with fresh coriander


As option, recommended A very delicious sweet chili sauce

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THAI SATAY ROTISSERIE



500 g chicken or lean svinekød
1 letter satay seasoning mix
1¼ dl. Coconut milk
1 pk. Satay skewers
3 tablespoons. Vegetable oil


1. Cut the meat into very thin slices.

2. Letter A is mixed with a little water, pour it over the meat, in a porcelain dish.
3. Mix well. Ask the dish in the fridge for several hours, like the next day.
4. Place 1-2 slices of meat on each satay wooden skewer. (Satay skewers can be soaked for several hours in a dish of water before use. This avoids that they burn during grilling.)
5. Grill Fry satay skewers brown on all sides over high heat.
6. Serve hot with satay sauce and sweet chili sauce or Satay sauce
7. Letter B mixed with coconut milk and oil to boil
8. Make this sauce in a small bowl

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