KOLEKSI MASAKAN THAI

Tom Yum Soup

(Hot & Sour Soup)
This is one of Thailands
most famous soups. Some
say it helps cure colds. The
soothing soup is our
version of grandmothers
chicken soup.
Ingredients:
3 cups chicken or
vegetable broth
1/3 cup fresh lime juice
2 to 3 tablespoons Thai
Kitchen Premium Fish
Sauce
2 tablespoons sugar
3 stalks lemongrass
3 pieces Thai Kitchen
Galangal
2 pieces Thai Kitchen
Kaffir Lime Leaves

Thai Fried Rice

This is your basic fried
rice. Add your favorite
items to make it your own
special creation. This
recipe is perfect for
leftovers.

Ingredients:
2 tablespoons vegetable
oil, divided
1/2 cup chopped onion
1 clove garlic, minced
1/4 pound boneless
skinless chicken breasts,

2 tablespoons Thai
Kitchen Roasted Red Chili
Paste
1 pound boneless skinless
chicken breasts, cubed, or
medium shrimp, peeled
and deveined, or firm tofu,
drained and cubed
1 can (15 ounces) straw
mushrooms, drained
1/2 small onion, thinly
sliced
2 Thai Kitchen Thai Bird
Eye Chilies, chopped
1 small tomato, diced
Chopped fresh cilantro
(optional)
Directions:
BRING broth, lime juice,
fish sauce, sugar,
lemongrass, galangal and
kaffir lime leaves to boil in

beef or pork, cut into thin

strips* (optional)
1/2 cup assorted
vegetables, such as bell
peppers strips, sliced
carrots and snow peas
2 cups cold cooked Thai
Kitchen Jasmine Rice
2 tablespoons Thai
Kitchen Spicy Thai Chili
Sauce
1 tablespoon Thai
Kitchen Premium Fish
Sauce
1 egg, lightly beaten
*Or use 1/4 pound peeled
and deveined small shrimp
(optional)
Directions:
HEAT 1 tablespoon of the
oil in large skillet on
medium-high heat. Add

large saucepan. Reduce

heat to low; simmer 15
minutes. Remove galangal,
lemongrass and kaffir lime
leaves.
STIR in chili paste until
well blended. Add chicken,
mushrooms, onion and
chilies; simmer 10 to 15
minutes or until chicken is
cooked through. Stir in
tomato.
LADLE into soup bowls.
Garnish with cilantro.
Thai Kitchen Tip: If
preparing with shrimp or
tofu, simmer broth for 25
minutes before adding
chile paste. Add shrimp or
tofu with mushrooms;
simmer 1 to 2 minutes or
just until shrimp turn pink
or tofu is heated through.
onion and garlic; stir fry
about 30 seconds or until
garlic is lightly browned.
Add meat and vegetables;
stir fry 3 minutes or until
meat is cooked through.
STIR in rice, chili sauce
and fish sauce; stir fry 3
minutes or until rice is
heated through. Push rice
mixture to side of skillet.
Add remaining 1
tablespoon oil to middle of
skillet. Add egg; scramble
until set. Stir into rice
mixture.
Thai Kitchen Tip: For an
extra kick, serve with
additional Thai Kitchen
Spicy Thai Chili Sauce on
the side.

KOLEKSI MASAKAN THAI

Thai 3 Flavoured Fish ~ Pla

Lat
It has been a while since I
cooked a fish dish. Fish not
being Mr Redneck's idea of
a good feed, I have to be
particularly picky when
trying out a new recipe .
The dish has to be strong
flavoured and with plenty
of sauce to mask the fish
smell.
I used Trevally for this
recipe. Spicy, sweet and
tartiness - that fits Mr
Redneck's criteria of a
good fish dish. The original
recipe deep fries the fish
but I prefer to do the
healthier version of just
frying with a little oil on
the cast iron pan.

Sauce
25gm tamarind paste +
cup hot water
25gm palm sugar, shaved
3 Tbsp fish sauce
1 Tbsp sugar
6 Tbsp water

Grind together
1-2 Tbsp chilli paste
3 clove garlic
onion

6. Place fish into the hot

oil. Fry on medium heat for
5-10 minutes. Flip the fish
to cook the other side.

1 Tbsp oil

7. Place fish on serving

plate. Pour sauce over it.
Garnish and serve.

Method
1. Clean fish. Score both
sides of the fish with
diamond shape cuts and
season with a little salt.
Set aside.

Thai 3 flavoured fish

Note :
The sauce might taste a
bit strong but it will be just
right when poured on and
eaten with the fish.

2. Soak tamarind paste

with the hot water to
extract 4 Tbsp of tamarind
juice.

Tip :
The fish will be crispy if
dusted with a little flour
before frying. This also
stops the oil from
splattering and spitting.

3. Heat 1 Tbsp oil in a

small saucepan. Add in the
ground paste. Fry until
fragrant.

Ingredients
800gm whole fish, clean

fish with a light sprinkling

of plain or corn flour.

4. Add tamarind juice,

palm sugar, fish sauce,
sugar and water. Simmer
stirring occassionally for 34 minutes or until sauce
becomes thick and syrupy.
5. Heat a thin layer of oil in
a cast iron pan. Dust the

Recipe : Blue Ginger by

Les Huynh (adapted)

Rad Na Moo Recipe |

Rating: 5

KOLEKSI MASAKAN THAI

Noodles
3-4 serving size of wide
rice noodles (usually half a
package)
2 tbsp oyster sauce or 2
tsp. Thai black soy sauce

Prep Time: 5 hours

Cook Time: 20 minutes
Serving Size: 3-4
Rad Na Moo Recipe |

If you loved eating rad na

or lad na moo in Thailand
and want to try it at home,
check out our easy rad na
moo recipe today!
Ingredients
Pork Marinade
3 center cut pork loins,
thinly sliced
2 tbsp tapioca flour
1 tsp Thai seasoning sauce
1 tbsp Thai white soy
sauce
2 tbsp oyster sauce
1 tsp sesame oil
2 tsp sugar
1 tsp white pepper powder
1 egg white
1/4 c. water

Broth
1 tbsp oil
8 garlic cloves, minced
2 tbsp yellow bean sauce
3 c. pork broth (or chicken
if you can't find pork)
2 tbsp tapioca flour
1 tsp. water
1/2 pound of fresh chinese
broccoli, coarsely chopped
1 tbsp oyster sauce
1 tbsp Thai seasoning
sauce
1 tbsp sugar
Vinegar (optional)
Thai chili sauce (optional)
Instructions
Mix marinade ingredients
together. Add pork and
marinate it at least four
hours or even overnight.
Soak the rice noodles for
at least 30 minutes in cold
water.
Warm up a wok or pan and
add cooking oil.
Throw in the noodles and
add water and sauce
slowly until noodles
become soft. (The oyster
sauce or dark soy sauce is

Pad See Ew
For 2 portions
(Double, triple, or
quadruple as you please,
but it will be safer to cook
two portions at a time.)

just to give some color and

a lil flavor to the noodles
so you don't need too
much of it.)
Set noodles aside.
Add oil to wok or pan and
warm it.
Add garlic and cook until
fragrant.
Throw in yellow bean
paste, pork broth and
pork.
Cook until the pork is not
pink.
Mix water and tapioca
flour in a bowl and stir it
into the broth.
Add in chinese broccoli,
the sauces and sugar to
taste. Cook until chinese
broccoli is tender but still
crisp, just a few minutes.
If you like your rad na
more gooey and less
soupy, add a bit more
tapioca flour. If you like it
more brothy like Dom, add
in more broth.
Feel free to put vinegar,
and Thai chili sauce on the
table and add to your
delight if you want to eat it
Sukhothai style like us!
Enjoy!

300g or 11oz of fresh flat

rice noodle should be
Ingredients
KOLEKSI MASAKAN THAI

enough for two regular

portions.
If you use dry noodles,
soak them in lukewarm
water until pliable but not
soft. Make sure you drain
the noodles very well
before cooking or they will
spitter-spatter everywhere.
1 egg
250g or 9oz of Chinese
broccoli
1-2 cloves garlic,
depending on how much
you like it, chopped
2-3 tbsp of cooking oil (I
use grapeseed oil)
a little less than 1 tbsp of
thick soy sauce (You can
buy it here or here.)
fish sauce to taste
1 tbsp of rice vinegar
For the protein and
marinade
225g or 8oz of pork loin,
cut into very thin bite-size
pieces
1/2 tbsp fish sauce
1tbsp oyster sauce
a splash of dark sesame oil
Toss the pork and all the
sauces together until well
mixed. Let marinate for
15-30 minutes before
cooking time.
Make sure you have all the
ingredients prepared
before you begin. For the
Chinese broccoli, I love to
use the stems as well. I
use a vegetable peeler to
peel the tough skin from
the stems and slice them
thin before cooking.
Separate the stem pieces
from the leafy part
because they dont cook at
the same rate. Cut the
leafs into big pieces

because they will cook

down quite a bit.

Heat the wok on the

highest heat your stove
can handle. When the pan
is very hot, add a tiny
splash of oil. Throw in the
broccoli stems and toss
quickly in the hot pan for
just a few seconds. Add
the leafy part and a splash
of fish sauce. Toss quickly
again until the leafs are
wilted. Transfer the
broccoli into a plate and
set aside.

Set the wok back on the

fire and let it heat up until
smoking. Add another
splash of oil this time a
biggish splash. Tilt the
wok to coat it well with the
hot oil, then throw in the
noodles. Shake the wok a
few times and toss the
noodles to coat them with
oil. You can do it with a
twist of your wrist if youre
good, use a spatula if
youre not so sure. Add
just a little less than a
tablespoon of thick soy
sauce, and a few splash of
fish sauce. Toss the whole
thing again quickly to
evenly distribute the
sauce. Spread the noodles

around the wok a bit to

maximize the contact with
the heat. Thats how you
get a nice charred bits
from the wok. Add more
oil if the noodles stuck to
the pan. Like Pad Thai,
this aint no diet food.
When the noodles are
done, cooked through and
nicely charred in parts,
transfer them to a plate
and set aside. Scrape the
wok with a spatula to get
all the burnt bits out and
chuck them.

Set the pan back on the

fire to reheat. Add another
splash of oil, follow by
garlic and the marinated
pork (or whatever protein
you use). Spread the pork
pieces around the wok and
let it char, undisturbed, for
a few seconds, then flip to
the other side. If you cut
the pork thinly like I told
you to they will cook
very quickly. When the
pork are done, push them
over to the side of the wok
and crack one egg into the
middle. Let the egg set for
a few seconds and then
stir everything together
quickly.

Grab the plate with the

broccoli you set aside and
KOLEKSI MASAKAN THAI

throw the veggies back

into the pan. Stir quickly
to mix, then grab the other
plate with the cooked
noodles and throw that in
too (the noodles, not the
plate). Toss again to mix
everything well.

Taste it, you might need to

add another splash of fish
sauce or a bit more dark
soy sauce to your taste.
Some people add a little
sugar too, I dont Im
quite sweet enough
already, thank you very
much. Add one
tablespoon of rice vinegar
and give it a toss. A turn
or two of pepper, another
quick toss, and you are
done!

See? Its really not all that

complicated. If you need
to make more, wash the
wok quickly with hot
water, no soap needed,
just to remove all the bits
stuck to the bottom. A
quick wipe to dry and set
the wok back on the fire to
work on your next portion.

Trust me, youll never

order another Pad See Ew
again.
Want it vegetarian?
Easy. Use tofu in place of
the animal protein. Find a
tofu thats a bit on the

sturdy side, silken tofu will

turn into icky puree when
you stir fry them. You can
even use fried tofu I find
the step-by-step
instructions here helpful
for frying tofu, though I
must tell you that I do not
endorse you going to your
local chinese market,
opening containers of tofu,
and squeezing it to gauge
freshness, as
recommended there!
If you dont want to bother
with frying up the tofu, you
could buy ready made
ones at any chinese
market. Seitan, if youre
into that kind of stuff, will
do well here as well.
To make it really strictly
vegetarian, use this
vegetarian "oyster" sauce
in place of the regular
oyster sauce, and this light
soy sauce in place of the
fish sauce in the recipe.

KOLEKSI MASAKAN THAI