KHAO PHAD KHANA MU KROB
INGREDIENTS
Sunday, December 30, 2007
FRIED WITH CHINESE KALE AND CRISPY PORK BELLY
Friday, December 28, 2007
GARLIC PLANT AND SHIITAKE MUSHROOM FRIED RICE
KHAO PHAD TON KRA-THIAM HED HAWM
INGREDIENTS
Wednesday, December 26, 2007
BEEF TENDERLOIN FRIED RICE
KHAO PHAD NEUA SAN KRA-THIAM
INGREDIENTS
Monday, December 24, 2007
FRIED RICE WITH DRIED SHRIMP AND SALTED EGG YOLK
KHAO PHAD KUNG HAENG KHAI DAENG KHEM
INGREDIENTS
1 cup cooked rice
2 tbsp. dried shrimp
1 spring shallot, cut into short lengths
1 salted egg yolk, cut in to large chunks
1 tbsp. coriander leaves
2 spring shallots
1 cucumber, 1 lemon
1 tsp. chopped garlic
1/2 tsp. sugar
1/2 tbsp. fish sauce
3 tbsp. cooking oil
lettuce for garnish
PREPARATION
1. Heat the oil in a wok. When it is hot, put in the garlic and fry until fragrant. Then, add the shrimp and stir-fry. When the shrimp are golden brown, add the egg yolk, stir-fry until it is done, and then add the rice and continue stir-frying
2. Season with the sugar and fish sauce. When the rice is redy, put in the spring shallot, mix everything together, and then remove from heat.
3. Pour the fried rice onto a bed of lettuce arranged on a plate, garnish with coriander leaves and serve with cucumber slices, spring shallots and slices of lime.
MUSSEL FRIED RICE
KHAO PHAD HOI MALAENG PHU
INGREDIENTS
Sunday, December 23, 2007
CLAM FRIED RICE
KHAO PHAD HOI LAI
INGREDIENTS
1 cup cooked rice
1 can of clams
1 egg
1 tomato, sliced
2 spring shallots
1 cucumber
1/4 cup diced onion
1 tsp. chopped garlic
1/2 tbsp. fish sauce
3 tbsp. cooking oil for stir-frying
oil for frying the egg
lettuce and squash for garnish
PREPARATION
1. Heat some oil in a wok. When it is hot, break the egg into the wok and fry it without turning. When it is done, remove it from the wok, set it aside, and drain the oil from the wok.
2. Heat the 3 tbsp. of oil in a wok. When it is hot, fry the garlic until fragrant. Next, put in the onion and fry until fragrant. Then, add the tomato and clams and stir-fry.
3. Add the rice, fry with stirring and turning. When ready, season with the sugar and fish sauce, mix everything together, and remove from heat.
4. Transfer the fried rice onto a bed of lettuce arranged on a plate, garnish with squash, and serve with the fried egg, spring shallots and cucumber slices.
PRAWN AND HOLY BASIL FRIED RICE
KHAO PHAD KA-PHRAO KUNG
INGREDIENTS
1 cup cooked rice
5-6 tiger or white prawns
1/2 cup sprigs of holy basil
1 tsp. chopped hot chillies
1 cucumber
1 tsp. thinly sliced red spur chilli
1 tsp. chopped garlic
1/2 tsp. sugar
1 tsp. dark soy sauce
1/2 tbsp. frish sauce
3 tbsp. cooking oil
lettuce and carrot for garnish
PREPARATION
1. Wash the prawns thoroughly, shell them leaving the tail fins in place, cut them open along the back, and remove the vein.
2. Heat the oil in a wok. When it is hot, fry the hot chillies and garlic until fragrant. Next, and the prawns and stir-fry.
3. Season with the sugar, soy sauce, and fish sauce, stir to mix well, put in the holy basil and stir-fry a short time, and then add the rice and continue stir-frying until everything is ready.
4. Transfer onto a bed of lettuce arranged on a plate, garnish with the sliced red spur chilli carrot, and serve with sliced cucumber.
Saturday, December 22, 2007
DRIED SHRIMP FRIED RICE
KHAO PHAD KUNG HAENG
INGREDIENTS
SPICY CHICKEN FRIED RICE
KHAD PHAD KHI MAO KAI
INGREDIENTS
1 cup cooked rice
1/4 cup bite-sized chunks of chicken neant
1/2 a tomato cut into bite-sized pieces
1/4 an onion cut into
wedge-shaped pieces
1/4 cup holy basil leaves
1 cucumber
1 thinly sliced red spur chilli
5-6 hot chillies
3-4 garlic cloves
1 tsp. sugar
1 tsp. dark soy sauce
1 tbsp. fish sauce, 3 tbsp. oil
PREPARATION
1. Mash the chillies and garlic in mortar.
2. Heat the oil in a wok. When it is hot, put in the mashed chillies and garlic, stir fry until fragrnat, add the chicken, and stir fry until it is done. Add the onion and tomato, stir fry for a short time, add the rice and continue stir frying.
3. Season with the sugar, soy sauce, and fish sauce. When the fried rice is ready, put in the holy basil leaves, mix everything together well, and then turn off the heat.
4. Move the fried rice onto a plate, sprinkle with spur chilli, and serve with sliced cucumber.
Wednesday, December 19, 2007
FRIED RICE WITH PORK AND SOY SAUCE
1 cup cooked rice
1/4 cup bite-sized pieces pieces of pork loin, 1 egg
1 cucumber, 1 tbsp. corainder leaves
1 tsp. thinly sliced red spur chilli
1/2 tsp. ground pepper
1 tsp. chopped garlic, 1/2 tsp. sugar
1 tbsp. light soy sauce
1 tsp. dark soy sauce
3 tbsp. cooking oil for stir-frying oil
for frying the egg lemon, lettuce for garnish
PREPARATION
1. Rub the pork with the pepper, sugar dark soy sauce, and 1/2 tbsp. of the light soy sauce and allow to marinate for about ten minutes.
2. Fry the egg (there is no need to turn it), and when it is dong, set it aside.
3. Heat the 3 tbsp. of oil in a wok. When hot, fry the garlic until golden. Next, add the pork and stir-fry until it is done. Then, add the rice and continue stir-frying
4. Season with the remaining light soy sauce, and when the rice is ready, turn off the heat.
5. Transfer the fried rice to a bed of lettuce arranged on a plate, garnish with thin slices of red spur chilli and coriander leaves, sliced lemom arrange the fried egg on the side of the plate, and serve with sliced cucumber.
Monday, December 17, 2007
BOMBOO SHOOT FRIED RICE
Sunday, December 16, 2007
SARDINE FRIED RICE
KHAO PHAD PLA SA-DIN
INGREDIENTS
2 cups cooked rice
1 can sardines packed in tomato sauce (use only the meat, not the sauce)
1/4 cup sliced tomato
1/4 cup sliced onion
1 cucumber
2 spring shallots
1 tsp. coriander leaves
1 tsp. thinly sliced red spur chilli
1/2 tsp. sugar
2-3 tbsp. light soy sauce
3-4 tbsp. cooking oil
Chinese radish for garnish
PREPARATION
1. Heat the oil in a wok. When hot, stir-fry the onion until fragrant. Net, add the sardines, stirring and scraping then to break them up. Then, add the rice and tomato, and stir and turn to mix everything together.
2. Season with the sugus and soy sauce, and continue stir-frying until the rice is ready.
3. Transfer the fried rice onto a plate, and garnish with red spur chilli, coriander leaves, Chinese radish, and serve with spring shallot and cucumber slices.
Friday, December 14, 2007
MANY-FLAVORED FRIED RICE
KHAO PHAD RUAM ROD
INGREDIENTS
1 cup cooked rice
1 slice of boiled ham cut into small rectangles
2 tbsp. diced fried chineese sausage
1 or 2 white or tiger prawns
2 tbsp. raisins
2 tbsp. diced sweet pepper
2 tbsp. diced carrot
2 tbsp. diced pineaple
1 cucumber
1 tbsp. coriander leaves
1/4 tsp. sugar
1 tbsp. light soy sauce
3 tbsp. cooking oil
lettuce for garnish
PREARATION
1. Wash the prawns, remove the shells and heads but leave the tail fins in place. Cut open along the back and remove the vein.
2. Heat the oil in a wok. When it is hot, fry the prawns for a short time, then add the ham and sauasge snd stir-fry
3. Add the raisins, carrot, onion, pinapple and then the rice. Stir and turn to mix everything together.
4. Season with the sugar and soy sauce, continue stir-frying and when the rice is ready turn off the heat.
5. Spoon the rice onto a bed of lettuce arranged on a plate, garnish with coriander leaves and serve with cucumber slices.
Thursday, December 13, 2007
FRIED RICE WITH PORK MEATBALLS
AMERICAN-STYLE FRIED RICE
Tuesday, December 11, 2007
HAM AND EGG FRIED RICE
CHINESE KALE FRIED RICE
Monday, December 10, 2007
THREE BUDDIES FRIED RICE
KHAO PHAD SAM KLOE
INGREDIENTS
PREPARATION
1. Wash the prawns, remove the shells and the heads but leave the tail fins in place, cut open along the back and remove the vein.
2. Wash the squid, remove the inedible portions, and cut the body crosswise into ring-shaped slices.
3. Heat the oil in a wok. When hot, add garlic and fiy until fragrant. Then, put in the prawns, squid, and mushroom and stir-fry. When they are done, add the rice, and continue stir-frying.
4. Season with the sugar and soy and oyster sauces, stir and turn to mix, and when everything
is ready, remove from heat.
5. Transfer to a plate, sprinkle with the spur chilli, and serve with spring shallots.
SEAFOOD FRIED RICE
Sunday, December 9, 2007
PINEAPPLE FRIED RICE
KHAO PHAD SAPPAROT
INGREDIENTS
CRAB FRIED RICE
Saturday, December 8, 2007
INTRODUCTION (5)
INTRODUCTION (4)
Friday, December 7, 2007
INTRODUCTION (3)
INTRODUCTION (2)
Thursday, December 6, 2007
INTRODUCTION
Thai fried rice dishes offer a whole galaxy of tastes, ranging from the moderately seasoned to those enlivened with chillies, curry powders, or other spice mixtures. Fried rice is generally a one dish meal, and so may be considered one type of Thai fast food. It can, however, be combined with other dishes, as for example, soups.
The introduction describes ingredients used in the recipes.
SEAFOOD
Prawn
The whith prawn, kung chae-buai, กุ้งแชบ๊วย,also called the banana prawn,has a white minute dots of rustcolored pigment. Fully grown, these prawns attain a length of 20 cm. and more; however, harvesting may begin before they have reached half this. These smaller ones, sorted and priced by size, are sold as kung chihae, กุ้งชีแฮ้, which in the recipes are designated simply as prawns.
Squid
Crab
The two most popular marine crabs in Thailand are the serrated crab Scylla serrata, called pu thale, ปูทะเล, in Thai , which has a dask grey shell and reddish claws, and the somewhat smaller blue swinning crab. Portunus, called pu ma,ปูม้า, which is greenish grey marked with white blotches and has bluish claws.Both these crabs are good swimmers, for their hindmost pair of legs, here called crab sculls (knachiang pu,กรรเชียงปู, in Thai), are flattened blades with which they row through the water.
Cockles, Mussels, and Clams
The clam which is most readily available in the market is the underlated surf clam, Paphia undulata, called hoi lai,หอยลาย, The shell is covered with apleasing pattern of branching lines and grows 5-6 cm. long.
Mussels, hoi malaeng phu, หอยแมลงภู่, have a dark brown and iridescent green she and a bright orange Shelled musseks may be bought at the market.
International thai cookings
Not many years ago Thai cuisine was relatively unheard of. Few people could even locate Thailand on a map; and many confused Thai food with Chinese cuisine. But over the last decade with the move towards healthier eating, Thai restaurants have sprung up in all parts of the world.
Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.