Beef  Masaman

Ingredients

Beef                                1,000 gm.

Masaman chilli paste       320    gm.

Coconut milk                  2,400 gm.

Coconut cream                200    gm.

Bay leaf                          9        gm.

Cinnamon                       3        gm.

Potato                             600    gm.

Palm sugar                      280    gm.

Fish sauce                       220    gm.

Tamarind juice                200    gm.

Ingredients for chilli paste

Dried chilli                      25      gm.

Shallot                            120    gm.

Garlic                             60      gm.

Lemon grass                   15      gm.

Galangal                         15      gm.

Cinnamon                       2        gm.

Coriander seed                10      gm.

Cumin                            5        gm.

Cardamom                      0.5     gm.

Clove                              0.5     gm.

Pepper                            3        gm.

Ginger                            10      gm.

Roasted peanut               10      gm.

Shrimp paste                  10      gm.

Salt                                10      gm.

Vegetable oil                   200    gm.

 Preparation

-        Roast chilli paste mixture until fragrant.

-        Pound thoroughly and fry with oil.

-        Cut up the beef.

-        Simmer the meat in the coconut milk until tender, use low heat.         

Kaeng Kbiao Wan Kai

Kaeng Kbiao Wan Kai

Ingredients

Chicken                                             500   gm.

Kaeng Khiao Wan chilli paste              200   gm.

Coconut milk                                     1,000  gm.

Ma-kheua phuang                              400    gm.

Coconut cream                                   250    gm.

Green & red chilli                               30      gm.

Sweet basil                                         2        gm.

Kaffir leaves                                       30      gm.

Fish sauce                                          80      gm.

(for  8-10 persons)

Ingredients for chilli paste

Hot chilli                                           30      gm.

Chilli                                                 10      gm.

Lemon grass                                      15      gm.

Galangal                                            7        gm.

Shallot                                               40      gm.

Coriander root                                    5        gm.

Sweet basil                                         20      gm.

Salt                                                    5        gm.

Shrimp paste                                      10      gm.

Vegetable oil                                      150    gm

Preparation

-        Pound all the mixture for chilli paste, fry wuth oil and take aside.

-        Fry chilli past with a bit coconut cream until fragrant, add chicken and fry          

         rather done.

-        Add coconut milk.

-        Season with sugar, fish sauce, ma-kheua phuang, stri until done, add coconut cream 

         , chilli,kaffir leaves and sweet basil.

                     

Tom yum Goong

Tom Yum Goong

Tom yum Goong is the most popular Thai dish, both inside and outside of Thailand. It isn’t difficult to Prepare.Ingredients are from herbal which are beneficial for health.

Ingredients

-         1 liter of water

-         300 grams of medium to large size shrimp

-         100 grams of straw mushrooms

-         2 stalks lemon grass

-         3 kaffir lime leaves

-         2  Shallots

-         3-4 dried chilies

-         3-4  fresh chilies

-         1 galangal root

-         3 cilantro root

-         Cilantro

-         2 limes

-         3 tablespoons fish sauce

-         Salt

-         2 tablespoons tamarind pulp ( if you have)

-         3-4 tablespoons milk.

Preparation

Shrimp	Clean and peeling off the backs and snapping off the top past of the heads, but     leave the fat on head (this is very important). Then peel out the legs and intestine underneath, but leave the tails on.
Straw Mushroom	Clean and Slice the bottom off and cut in ½ lengthwise.
Cilantro Root	Clean and smash with knife or mortar and pestle.
galangal root	Clean  and smash, cut into thin slices 2-3 pieces.
Cilantro	Slice.
Lemon Grass	Remove the outer layer and cut off the end . Cut into 1-2 inch.
Shallots	Peel the skin and Smash lightly.
Tomato	Clean and cut into 6 pieces.
Dried Chilies	Roast until fragrant and brown in a dry wok on medium heat.
Fresh Chilies	Smash or mortar and pestle.

Method

1.             Boil water on high until it comes to boil.

2.             Add lemon grass, cilantro root, galangal slice, shallots, kaffir lime     
                leaves and tomato. Boil for 4-5 minutes or until fragrant.

3.             Add straw mushroom. Boil 2- 3 minutes.

4.             Add a pinch of salt and shrimp. Cook until shrimp turn pink.

5.             Add tamarind pulp, fish sauce and remove from heat.

6.             Add the milk, chilies (fresh and dried chilies) ,lime juice.

7.             Taste the soup. Salty?  Sour?  Spicy?  If no  add a bit more and

                        taste again.

8.             Add cilantro slices and serve. This soup is best served really hot.

Note

·       You can use limes instead of tamarind pulp.

·       This recipe can be use squid, pork , Chicken or fish.

Picture ingredients.