Taste of

THaiCooking

Cont

ents

3

Spicy Shrimp 19

Chicken Skewer 21

Pad Thai 23

Jungle Prawn Curry 25

Green Chicken Curry 27

Tofu Green Curry 29

Chicken laksa 31

Money Bags 5

Fish Cakes 7

Thai Beef Salad 9

Tofu Salad 11

Mushroom Salad 13

Po Tak 15

Taro Custard 17

Mains

Starters

Tub Tim Grub 33

Bun Loi 35

Thong Yib 37

Ma Muang 39

Mushroom Salad 41

Po Tak 43

Taro Custard 45

Desserts

Thung Tong

5

Starte

rs

Did you know that fork and spoon rule in Thailand?And chopsticks are not as common!

Preparation: 2 hrCooking: 5-6 min

Serves 3-4

Ingredients:

ȧ� ���Wonton wrappersȧ� ���J Shrimps, cleanedȧ� ���J�Minced porkȧ� ��WEV�Water chestnuts, cubesȧ� ��WEV Shitake mushroom, cubesȧ� ��WVS Coriander root, choppedȧ� � Garlic cloves, crushedȧ� ��WEV Fish sauceȧ� ��WEV Soy sauceȧ� ��WEV�Sugarȧ� ��FXSV Oil for deep fryingȧ� Sweet plum / chili sauce ȧ Chinese chive leave

Method:

1. In a big bowl add shrimp, pork, shiitake, water chestnut, sugar, FRULDQGHU�URRW��JDUOLF��ˉVK�VDXFH��and soy sauce. Knead until it turns into a smooth paste and it’s really PL[HG�ˉQHO\�

2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in the center. Gather up the corners and bind together with chinese chive leave to make a small bag.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.

4. Serve immediately with dipping sauce (and other fresh vegetables, such as cucumber, tomato, carrot).

Money Bags

Tod Man Pla

7

Starte

rs

Method:

1. 3ODFH�WKH�ˉVK�LQ�D�IRRG�SURFHVVRU�and process for 20 seconds or until VPRRWK��$GG�FRUQˊRXU��ˉVK�VDXFH��beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.

2. Transfer the mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture DW�WKH�WLPH�LQWR�ˊDW�SDWWLHV�

3. Heat oil in a frying pan over the PHGLXP�KHDW��&RRN�HDFK�ˉVK�FDNH�at a time until they are golden brown on both sides. Drain on paper towels and serve immediately with a dipping sauce.

Preparation: 25 min&RRNLQJ�������PLQ

Serves 4-6

Ingredients:

ȧ� ���J�)LUP�ZKLWH�ˉVK�ˉOOHWVȧ� ��WEV &RUQˊRXU���5LFH�ˊRXUȧ� ��WEV Fish sauceȧ� � Egg, beatenȧ� ��FDS�Fresh coriander leavesȧ� ��WVS Red curry pasteȧ� ��WVS Chopped red chillies (OPT)ȧ� ���J *UHHQ�EHDQV��ˉQHO\�VOLFHGȧ� � 6SULQJ�RQLRQV��ˉQHO\�FKRSSHGȧ� ��FXS Oil for frying

Salty, fermented fish sauce with fresh chilies is the most important flavouring ingredient in Thai cooking! It is like salt to Americans and soy sauce to the Chinese.

Fish Cakes

Kung Ma Naw

Mai

ns

9

Thailand is the world’s leading shrimp exportation. It is the top supplier to the US and Japan

Spicy Shrimp

Method:

1. Peel and remove the heads of the shrimps, leave the tail on, cut down the back of them. Precooked ones are probably alright, but they might not taste as good as the fresh ones.

2. Mix sugar, garlic, peppers, lime MXLFH��FKRSSHG�SHSSHUPLQW��DQG�ˉVK�sauce well in a mixing bowl.

3. Pour the sauce on top of the cooked shrimps. Garnish with peppermint.

Note: Soysauce isn’t recommended!

Ingredients:

ȧ� ����� Fresh shrimpsȧ� ����Yellow, green and red sweet

PLQL�SHSSHUV��ˉQHO\�FKRSSHG�ȧ� ����WEV Sugarȧ� ����WEV Fish sauce / salt ȧ� ����WEV Lime juiceȧ� ����WEV Chopped/smashed garlicȧ� ��� Mint leaves (decoration)

3UHSDUDWLRQ�����PLQ&RRNLQJ�������PLQ

Serves 2-3

Satay Gai

Mai

ns

11

Method:

1. Using a blender crush the coriander seeds to powder, then add Garlic and Ginger and grind to a textured paste, not purée.

2. In a large bowl mix everything except barbecue sticks thoroughly and leave to marinade for three hours or more.

3. Once the chicken has soaked XS�DOO�ˊDYRXUV��IHHG�WKHP�RQ�WR�WKH�sticks about 4-5 inches long and ˊDW��QRW�FKXQN\�

4. Chuck them onto a mature barbecue, (not too hot) turning regularly and coating them with coconut milk as you turn.

Simply change the Chicken to Pork and as if by magicyou will have Pork Satay / skewer!

Ingredients:

ȧ� ��NJ Chicken (2 inch thin slices)ȧ� ��FXS Milk (plain) ȧ� ����Garlic Clovesȧ� ����WEV�Coriander seedsȧ� ��WEV�Ginger (chopped) ȧ� ��WEV Yellow Curry Powderȧ� ��WEV Turmericȧ� ��FXEH Chicken Stock Powder ȧ� ��WEV Oyster Sauceȧ� ��WEV Sesame Oilȧ� ��WEV Thai Seasoning Sauceȧ� ��WVS�Saltȧ Bamboo Barbecue Sticks

Preparation: 3 hr&RRNLQJ�������PLQ

Serves 4-6

Chicken Skewer

From Pad Thai to Chicken Skewers21 tempting and authentic Thai dishesare presented in an easy-to-follow steps.

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