Som Tam Recipe (Thailand) - "Papaya ?? Sweet Cispy Delicious"

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Papaya was slightly sweet crispy delicious in salads. Processed vegetables Thai style this was tasty, spicy, sour with a tinge of sweetness. It's fresh!

Ingredients for 2 Servings :

1. 2 cups of shredded green papaya (or swede/rutabaga)
2. 2 tbs of toasted peanuts
3. 2 cloves of peeled garlic
4. 1-2 fresh birds eye chili (or more depending on tolerance)
5. 1 tbs of dried shrimp
6. ½ piece palm sugar
7. 7 cherry tomatoes
8. juice of ½ lime
9. 1½ tbs of fish sauce
10. 1-2 tbs Thai snake beans (or green beans) cut into 1 inch sticks

How to Make:

1. Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar and pestle clean.
2. Melt palm sugar in a small pan at low or medium heat, adding 2 tbs of water. The cooking process should form a shiny and thick syrup. This makes it easier to mix the sugar with the salad.
3. Peel the papaya (or swede), shred it with a shredder (or a mandolin slicer) to thin strips and soak them in cold water while you prepare the rest of the salad. This makes the papaya crunchier and gets rid of any excess starch from the swede.
4. Cut the green beans into one-inch pieces. Throw away the endings.
5. Take the chilies and peeled garlic and give them a gentle bash with mortar and pestle. You still ought to see bits and pieces, not a puree. Add the shrimp and continue bashing. Add the crushed peanuts and mix well.
6. Add the shredded papaya and continue bashing, but not too hard. Just enough so the mixture soaks up the flavours. Use a bigger spoon as a support tool, that way you can shift the salad in the mortar and it doesn’t fall out while bashing and mixing.
7. Add the liquid palm sugar, tomatoes, beans, lime juice and fish sauce. Continue to lightly bash, shift with the spoon, and mix a little more.
8. Serve on a big dish or bowl, sprinkle some crushed peanuts on top! Voila!

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Massaman Curry Recipe (Thailand) - "Chicken or Beef ? Its Okay"

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Try this homemade Thai massaman curry recipe, which is made entirely from scratch (no packaged curry pastes required!). This famous Thai curry is rich and very flavorful. It is muslim in origin and can be made with chicken, beef, or lamb. It's a fragrant yellow curry that incorporates lemongrass and nuts together with other key Thai ingredients. Coconut milk is always used in this curry, as are bay leaves (instead of the harder-to-find kaffir lime leaves). Makes a sumptuous dish to serve on a chilly fall or winter night, and leftovers are just perfect for hot weekeday lunches. Serve with plain jasmine rice, or, for special occasions, with saffron rice or coconut rice. ENJOY!

Ingredients:

1. 1/2 to 1 pound chicken pieces OR chopped chicken breast/thigh
2. 1-2 medium potatoes, cut into chunks
3. 1 14 ounce (400 ml) can coconut milk (not lite)
4. 1 small red pepper, thinly sliced
5. 1 medium tomato, sliced
6. 2 Tbsp. coconut oil OR vegetable oil
7. 1/3 cup onion, sliced
8. 1 thumb-piece ginger, grated
9. 4-5 cloves garlic
10. 1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes/cayenne pepper
11. 1/2 cup good-tasting chicken stock
12. 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen/bottled prepared lemongrass
13. 3 bay leaves
14. 1 tsp. turmeric
15. 1/4 cup chopped unsalted dry-roasted cashews (+ handful more to finish)
16. 1 tsp. ground coriander
17. 1 tsp. whole cumin seed
18. 1/2 tsp. white pepper
19. 1/8 tsp. cardamon
20. 1 tsp. tamarind, or substitute 1 Tbsp. lime juice*
21. 3/4 tsp. shrimp paste (available by the jar at Asian stores)
22. 2 Tbsp. fish sauce
23. 1 Tbsp. palm sugar OR brown sugar

How to Make:

1. Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
2. Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
3. Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
4. Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.
5. Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
6. Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!

*Tamarind Substitution Tip: Tamarind paste can be tricky to find, hence I have offered a substitute here. Yes, lime and tamarind are two very different fruits; however, they provide that same sourness you're looking for in this curry (it is balanced out with the palm sugar or brown sugar). Whenever I run out of tamarind paste, I find lime juice works in a pinch. In fact, I have witnessed accomplished Thai chefs create tamarind-based dishes purely with lime juice (such as pad Thai) - good to know if you can't find tamarind paste where you live! 

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Pad Thai Recipe (Thailand) - "Thai Noodle's"

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Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.

Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. It should be reddish and brownish in color.  Not bright red and oily like I've seen in the US. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.

Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.

Ingredients:

1. 1 egg
2. 4 teaspoons fish sauce
3. 3 cloves minced garlic
4. 1/2 teaspoon ground dried chili pepper
5. ground pepper
6. 1/2 lime
7. 1 minced shallots
8. 2 tablespoon sugar
9. 2 tablespoon tamarind paste
10. 1/2 package Thai rice noodles
11. 1/3 cup extra firm tofu
12. 2 tablespoon vegetable oilgetables

Optional condiments:

1. 1/2 banana flower
2. 1-1/3 cup bean sprouts
3. 1-1/2 cup Chinese chives
4. 2 tablespoons peanuts
5. 1 tablespoon preserved turnip
6. 1/2-1/4 lb shrimp

How to Make: 

Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. Getting the noodles just right is the trickiest part of making Pad Thai. Check out Tips and Substitutions for in depth explanations. By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy. Julienne tofu and cut into 1 inch long matchsticks. When cut, the super firm tofu/pressed tofu should have a mozzarella cheese consistency. You can fry the tofu separately until golden brown and hard, or you can fry with other ingredients below. Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. The peanuts can be toasted in the pan without oil as well. Add shallot, preserved turnip, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok.

Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled.

Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with the banana flower slice, a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.

As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more chili pepper or sugar at the table.

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Tim Yam Goong Recipe (Thailand) - "Mix It ! Taste It ! Its Amazing !"

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Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kaffir lime leaf. This potent herbal mixture is well known for its medicinal properties.

 Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main focus of the dish but you may also use firm white-flesh fish (Tom Yum Taleh) or chicken (Tom Yum Gai).

Ingredients:

1. 4 cups of water
2. 2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 1 inch pieces; or 2 pc dried
3. 3 slices fresh galangal root (smashed) or 2 pc dried
4. 3 fresh kaffir lime leave or 4 pc dried
5. 1 tbsp. tamarind paste, with or without seeds
6. 1 tbsp. fish sauce, Golden Boy preferred
7. 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
8. 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
9. 1/2 small white onion, cut 1/4 inch slices
10. 2 tbsp. roasted chili paste (nam prik pao)
11. 1 (16 oz.) can straw mushrooms, drained and rinsed
12. 1 small ripe tomato, cut into wedges 1/4 inch thick
13. 1 small lime, squeezed
14. 2 sprigs fresh cilantro

How to Make:

1. Bring water to boil over high heat in a medium-sized saucepan. 
2. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). 
3. Add the shrimp, bring to a boil and cook 3 minutes. 
4. Add the onion, nam prik pao and straw mushrooms. 
5. Boil for another 7 minutes until the shrimp is cooked through. 
6. Add the chile peppers and tomatoes. 
7. Turn off the heat. 
8. Add the lime juice. 
9. Taste to adjust the seasoning, adding fish sauce to taste. 
10. Garnish with cilatantro if desired.
11. Serve it.

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