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ลำดับอำหำรไทยที่ได้รับควำมนิยมทั่วโลก
อันดับ 1. ต้มยากุ้ง
           Hot and sour soup with shrimp (tom yum goong

       2. แกงเขียวหวานไก่
           Green curry with chicken (gaeng kiaw waen gai)

       3. ผัดไทยกุ้งสด
           Fried Noodles (pad tai)

       4. ผัดกระเพรา
           Pork fried in basil (pat ga-prao)

       5. แกงเผ็ดเป็ดย่าง
           Red curry with roast duck (gaeng pet bet yaang)

       6. ต้มข่าไก่
           Coconut soup with chicken (tom kaa gai)

       7. ยาเนื้อย่าง
           Thai style salad with beef (yam neua yaang)

       8. หมู สะเต๊ะ
            Satay pork (moo sa-teh)

       9. ไก่ผัดเม็ดมะม่วงฯ
            Fried chicken with cashew (gai pat met ma-muang him-ma-paan)

      10. พะแนง
            Panang curry (pa-naeng)
Thai Food Ingredient
                                       Thai Ingredients
                                        CHILLI (prik) There are a variety of types of chillies used in Thai
                                       cooking. A couple of hints are that green ones are unripe and spicier
                                       than the ripe red ones, and usually the smaller chillies are the hottest.
                                       The unflatteringly nicknamed "mouse-shit" chillies pack quite a punch.
                                       Chillies are used in the preparation of curry paste (more later); to add
                                       flavour; and to garnish dishes. For those who insist on removing some
                                       of the heat, you can discard the seeds and even soak the chillies in cold
                                       water for a while. But if you're going to do that - why bother with chillies
                                       in the first place?

Chilli is used as cough medicine. It is useful for the respiratory system, blood circulation and heart as well.

CORIANDER (phak chee) This herb, which is similar in appearance to flat-leaved parsley, is also
known as cilantro. The root stem and seeds are used for making curry pastes (Thai is the only cuisine I
know of which uses coriander roots, which have a stronger flavour than the rest of the plant.) The leaves
and seeds are used for flavouring dishes, and the leaves are also attractive enough to be used for
garnishing. Before using the seeds, you need to roast them in a wok over a low heat before crushing into a
powder for use in curry paste. Some recipes suggest using parsley as a substitute for coriander, or even
using dried instead of fresh coriander. You can do this but it just won't taste the same. In my opinion, there
is no suitable substitute for fresh coriander.

KAFFIR LIME (magrood)A kaffir lime is a dark green knobbly lime. The skin is used in making curry pastes,
the juice is sometimes used in soups and the leaves are used in curries and soups. The leaves should be torn into
pieces, discarding the stem, and are often added at the end of cooking for their aroma. Leaves used in this way are
inedible, however, if you chop them into very fine slivers they can then be eaten. One or two leaves should be
sufficient without overpowering any dish.Kaffir-lime is used to deodorize the strong smell of some food. Its juice can
cure cough, dandruff and some types of stomach ache.

LIME Lime helps to prevent coughing, flu and scurvy.

LEMON GRASS (takrite) Lemon grass, or citronella, is a straw-like grass which has a distinctive, lemony
flavour. The outer layer is discarded along with the straw-like top. Only the bottom third is used and can be sliced or
chopped. It is used in soups and curry pastes. Like lime leaf, large slices are not eaten.Lemon grass can help relieve
excessive gas in the stomach or intestine, increase the secretion of urine, reduce heat in the body and prevent the
spread of some kinds of bacteria.

FISH SAUCE (nam pla)Fish sauce is a thin, brown, salty liquid which is made from fermented fish. It is used
instead of salt in most Thai dishes. The darker the colour of the fish sauce, the higher the quality - and therefore the
smellier. Fish sauce is essential for most Thai dishes.

COCONUT MILK (grati) In Thailand, fresh coconut milk is generally used - you can watch them prepare it in
the markets. Elsewhere, tins or powdered versions are available and quite acceptable. If you buy the tinned version,
make sure that it is coconut "milk" as tinned coconut "cream" is sweet and entirely different.

SHRIMP PASTE (kapi)Shrimp paste is made from dried shrimps and is a dark coloured paste with a strong
smell. Personally, I'd call it a pong. It's used in curry pastes and to add flavour to some dips - fortunately you only
need to add a small amount.

 There are many, many more ingredients: bai horapa - a kind of Thai basil; aubergines in all sizes from
pea to golf ball; galangal - like ginger but milder; but we have covered the main ones above. Did you notice
which extremely important ingredient is missing? Yes, it's rice. Rice is so important to Thai cuisine that it is
a topic on its own.
Tom yam Kung




TOM YAM KUNG
Spicy blue river prawn soup with lemongrass and straw mushrooms

For the prawn stock
400 grm. Prawn heads
1900 grm. Water
40 grm. Galangal roots, crushed
20 grm. Lemongrass, crushed
10 grm. Coriander roots, crushed
2 pcs. Kaffir lime leaves
Preparation
- Mix the prawn heads, plain water, galangal roots, lemongrass, coriander roots, and kaffir
lime leaves and boil together for stock, and then strain.

For the spicy prawns soup
1440 grm. Prawn stock (from above)
40 grm. Chili paste
12 grm. Galangal roots, shredded
12 grm. Lemongrass, thinly sliced
1 grm. Kaffir lime leaves, shredded
132 grm. Straw mushrooms, halved and boiled
108 grm. Fish sauce
56 grm. Lime juice
256 grm. Blue river prawns, shelled, deveined, and cleaned (8 pcs.)
8 grm. Bird's eye chilies, crushed
Preparation
- Heat prawn stock over high heat. Add galangal roots, lemongrass, straw mushrooms and
blue river prawns; bring to a boil.
- Season with chili paste, fish sauce, and lime juice.
- Add the kaffir lime leaves and bird's eye chilies.
- Garnish with coriander leaves and shredded big red chilies.
Lemon grass

Lemon grass can help relieve excessive gas in the stomach or intestine, increase
the secretion of urine, reduce heat in the body and prevent the spread of some
kinds of bacteria.




Chilli

Chilli is used as cough medicine. It is useful for the respiratory system, blood
circulation and heart as well.

Lime

Lime helps to prevent coughing, flu and scurvy.

Kaffir-lime

Kaffir-lime is used to deodorize the strong smell of some food. Its juice can cure
cough, dandruff and some types of stomach ache.
Green curry




KAENG KHIAO WAN KAI
Green chicken curry with eggplant

Ingredients for green curry sauce
500 grm. Thick coconut milk
165 grm. Hot water
66 grm. Green curry paste
78 grm. Fish sauce
31 grm. Palm sugar
665 grm. Thin coconut milk
450 grm. Sliced chicken thigh
180 grm. Round eggplant (quartered)
30 grm. Pea eggplant
15 grm. Green pepper corns
15 grm. Long green bell pepper, shredded
9 grm. Big red chilies, shredded
20 grm. Sweet basil leaves (bai horapha)
3 grm. Lesser galangal roots, shredded
3 grm. Kaffir lime leaves, shredded

Preparation
- Heat thick coconut milk over medium high heat; leave it to reduce until coconut oil comes
to the surface. Add hot water.
- Add green curry paste to stir-fry until fragrant. Season with fish sauce, palm sugar.
- Add the chicken thigh to stir-fry, and then add round eggplants (quartered), pea eggplants.
Keep stirring until cooked.
- Add thin coconut milk and keep boiling. Mix in the green pepper corns, long green bell
pepper, big red chilies, sweet basil leaves (bai horapha), lesser galangal, kaffir lime leaves.
Leave it to boil again.
Pad Thai
Stir-Fried Thai Noodles




PHAT THAI
Thai-style stir-fried noodles with prawns

Ingredients for phat thai chili paste
66 grm. Dry red big chili, soaked
83 grm. Deep-fried shallot
57 grm. White fermented soya bean
135 grm. Water
200 grm. Cooking oil
Preparation
- Mix red big chili, shallot, water, cooking oil and fermented soy bean into blender. Blend
until smooth; then add and stir in a pan.

Ingredients for phat thai sauce
175 grm. Tamarind juice
175 grm. Fish sauce
500 grm. Palm sugar
Preparation
- Mix all together and simmer. Skim until clear and caramelize.

Ingredients for phat thai (1 portion)
90 grm. Small dry noodle
50-80 grm. Bean sprout
10 grm. Chinese spring onion
8 grm. Dry shrimp, deep-fried
1 Chicken egg
10 grm. Tofu, deep-fried
25 grm. Phat thai chili paste
57 grm. Phat thai sauce
5 grm. Deep-fried shrimp
10 grm. Ground peanut
50 grm. Blue river prawn, deveined
Condiment with lime and banana blossom
Preparation
- Heat oil then put phat thai paste, egg, blue river prawn; then add noodle and seasoning
with phat thai sauce and Chinese spring onion, bean sprout. Stir well.
- Serve with lime juice, bean sprout, and banana blossom.
KHOA PAD KRAPAO - THAI BASIL FRIED RICE




KAI PHAT BAI KAPHRAO
Stir-fried minced chicken with chilies and holy basil leaves




Ingredients
360 grm. Chicken, minced
25 grm. Small garlic cloves, chopped
14 grm. Bird's eye chilies (phrik khi nu), crushed
60 grm. Cooking oil
60 grm. Oyster sauce
30 grm. Fish sauce
5 grm. White sugar
2 grm. White pepper powder
15 grm. Black soya sauce
100 grm. Chicken broth
15 grm. Big red chilies (phrik chi fa), cut
20 grm. Green bell peppers (phrik yuak), cut
40 grm. Holy basil leaves (bai kaphrao)
12 grm. Crisp holy basil leaves, deep-fried


Preparation
- Heat cooking oil over medium heat. Add the garlic and bird's eye chilies (phrik khi nu) and
stir-fry until fragrant.
- Add minced chicken; keep stirring until cooked (during stir-frying add some chicken broth).
- Season with fish sauce, oyster sauce, white sugar, white pepper powder, black soya sauce
and chicken broth; toss until well mixed.
- Add the big red chilies (phrik chi fa), green bell pepper (phrik yuak), holy basil leaves.
- Garnish with crisp holy basil leaves.
Red curry of duck




KAENG PHET PET YANG
Red roasted duck curry

Ingredients of red curry sauce
66.5 grm. Red curry paste
165 grm. Hot water
500 grm. Pre-cooked coconut cream
665 grm. Boiled coconut milk
78 grm. Fish sauce
31.5 grm. Palm sugar
Preparation
- Mix coconut cream with hot water, and heat over medium heat until oil separates.
- Then add the paste. Stir and season with fish sauce and palm sugar.
- Add coconut milk and boil.

Ingredients
350 grm. Red curry sauce
150 grm. Roasted duck
4 grm. Shredded red chili
10 grm. Green bell pepper
1 grm. Shredded kaffir lime leaves
5 grm. Seedless Chinese dried plum, boiled with red curry sauce
8 grm. Seedless green grapes
6 grm. Basil leaves
Preparation
- Warm red curry sauce and add sliced grilled duck, Chinese plums, and green grapes.
- Before serving, garnish with shredded red chili, kaffir lime leaves, and basil leaves.
Coconut milk chicken soup (Tom Kha Gai)




TOM KHA KAI
Coconut milk chicken soup with galangal
For the coconut milk broth
75 grm. Galangal roots, crushed
50 grm. Lemongrass, crushed
3 grm. Kaffir lime leaves
10 grm. Coriander roots
1425 grm. (1 1/2 liter) Hot water
525 grm. (1/2 liter) Thick coconut milk
100 grm. Fish sauce
100 grm. Lime juice
Preparation
- Heat hot water, and thick coconut milk together over high heat; add the galangal roots,
lemongrass, kaffir lime leaves, coriander roots, and bring to a boil.
- Strain the mixture, season with fish sauce and lime juice. Continue boiling.

For the coconut milk chicken soup
980 grm. Coconut milk broth (from above)
400 grm. Chicken thigh, cut or sliced into bite pieces size
12 grm. Galangal roots, shredded
8 grm. Lemongrass, thinly sliced
2 grm. Kaffir lime leaves, shredded
96 grm. Straw mushrooms, halved and boiled
4 grm. Bird's eye chilies, crushed
100 grm. Thick coconut milk, boiled
30 grm. Fish sauce (optional)
Preparation
- Heat coconut milk broth over high heat, add the chicken thigh, galangal roots, lemongrass,
and straw mushrooms; bring to a boil.
- Add boiled thick coconut, milk and season with fish sauce. (If more flavor is prefered, then
add the bird's eye chilies.)
- Add the kaffir lime leaves, just before removing from heat.
- Drop in some chili paste oil and garnish with coriander leaves and shredded big red chilies.
Yam Nuea Yang
Thai spicy and sour salad ofpan-grilled beef




YAM NUEA YANG A-NGUN
Spiced grilled beef salad with grapes
Ingredients for chili paste
20 grm. Sliced mint leaves and stems
10 grm. Peeled small garlic
5 grm. Small red chilies
Preparation
- Blend all ingredients together until finely mixed.
Ingredients for salad (1 portion)
16 grm. Fish sauce
16 grm. Lime juice
10 grm. Sugar syrup (1 : 1 / water : white sugar)
12 grm. Chili paste from above
120 grm. Beef fillet (grilled and sliced)
12 grm. Finely sliced lemongrass
4 grm. Sliced mint leaves
1 grm. Shredded kaffir lime leaves
34 grm. Green and red grapes (cut in quarters and pitted)
Preparation
- Mix fish sauce, lime juice, syrup, and chili paste together in a bowl. Then stir them well for
dressing.
- Add sliced beef, lemongrass, mint leaves, kaffir lime leaves, and grapes in dressing. Toss
them well.
- Garnish with some lettuce, mint leaves, and shredded big red chilies.
Satay pork
(moo sa-teh)




SATAY MU
Grilled skewered pork with peanut sauce and cucumber salad relish
For the marinade
500 grm. Thick coconut milk
50 grm. White sugar
5 grm. Salt
5 grm. Turmeric powder
500 grm. Pork cut into size 1 1/2 cm. wide and 7 cm. long
12 grm. (2 tsp.) Ground roasted coriander seeds (for beef only)
Preparation
- In a bowl of coconut milk, mix in the salt, white sugar, and turmeric powder. Stir until
dissolved.
- Marinte the pork in the mixture, for one hour.
- Skewer the pieces and grill over moderate heat. Sprinkle the meat regularly with the
coconut milk.
- Serve with peanut sauce, cucumber relish, and toast.
NAM JIM A-JAT
Cucumber relish
Ingredients
1/2 cup Vinegar
2 tbs. Sugar
1 tsp. Salt
2 tbs. Cut red chilies
1/2 cup Sliced shallots
1 cup Sliced cucumber
Some coriander leaves
Preparation
- Melt sugar and salt in the vinegar over low heat and let it cool down.
- To serve, add sliced cucumber, sliced shallots, and chilies in a cup and pour in the sauce.
Sprinkle some coriander leaves for decoration.
- Charcoal grill or roast the marinated pork and serve with the sauce and the cucumber
salad.
PEANUT SAUCE
Ingredients
5 cups Medium-thick coconut milk
3 tbs. Red curry paste
4 tbs. Palm sugar
4 tbs. Fish sauce
3 tbs. Tamarind juice
1 cup Ground roasted peanuts
Preparation
- Heat 2 cups of the coconut milk and fry the curry paste in it.
- Add fish sauce, sugar, and tamarind juice to taste, then the ground peanuts.
- Add the rest of the coconut milk and simmer for at least 20 minutes.
Fried chicken with cashew
(gai pat met ma-muang him-ma-paan)




KAI PHAT MET MAMUANG HIMAPHAN
Stir-fried chicken with cashew nuts
Ingredients
150 grm. Chicken breast, sliced
22 grm. Baby corn, sliced
40 grm. White onion, sliced
8 grm. Spring onion, cut
35 grm. Straw mushroom, cut
5 grm. Big red chili, sliced
6 grm. Thai bell pepper
29 grm. Cashew nuts
20 grm. Light soy sauce
27 grm. Oyster sauce
0.7 grm. White pepper
1.3 grm. White sugar
270 grm. Chicken stock
110 grm. Garlic, sliced
30 grm. Vegetable oil
5 grm. Dry big red chili, cut, pitted, and deep-fried
Preparation
- Stir-fry garlic in vegetable oil until nearly cooked.
- Add chicken breast and stir-fry again.
- Add baby corn, white onion, spring onion, straw mushroom, big red chili, Thai bell pepper,
dry big red chili, and cashew nuts. Stir-fry until cooked.
- Add chicken stock.
- Season with light soy sauce, oyster sauce, white pepper, and white sugar. Stir-fry until well
mixed.
- Garnish with coriander leaves and thinly sliced big red chili.
- Remove from heat. Serve with steamed Thai jasmine rice.
Panang curry
 (pa-naeng)




PHANAENG KUNG (or moo)
Phanaeng prawn(or pork), curry with lychee

Ingredients for phanaeng sauce
2 litres Coconut cream
600 ml. Pre-cooked coconut milk
340 ml. Hot water
200 grm. Phanaeng paste
234 grm. Fish sauce
114 grm. Palm sugar
Preparation
- Heat coconut cream and simmer for 5 minutes. Add water, stir until creamy.
- Add phanaeng paste until fragrant, and then season with fish sauce and palm sugar.
- Add coconut milk, and cook until boiling.

Ingredients for phanaeng
170 grm. Phanaeng sauce
10 grm. Ground peanuts
110 grm. Tiger prawn
Basil leaves
3 pcs. Fresh lychee
Preparation
- Boil phanaeng curry sauce. Add deep-fried tiger prawns. Stir and add ground peanuts and
basil leaves with lychee.
KAI HO BAI TOEI
Deep-fried honeyed chicken with sesame wrapped in pandanus leave




KAI HO BAI TOEI
Deep-fried honeyed chicken with sesame wrapped in pandanus leave

Ingredients
1kg. Diced chicken thigh
2tbsp. Coriander root, garlic, pepper powder
2tbsp. Falcon cream, 35% fat
2tbsp. Maggi sauce
2tbsp. Kikoman sauce
2tbsp. Chili sauce
2tbsp. Oyster sauce
2tbsp. Worcestershire sauce
1tbsp. Sweet black bean sauce
1tbsp. Black bean sauce
2tbsp. White sugar
1tbsp. Sesame oil
1tbsp. Corn flour
Preparation
- Marinate 1 hour before wrapping in pandanus leaf.
* Quantity: 20 pieces (50 grm each)

Ingredients for sauce
10 grm. Glucose
10 grm. Palm suger
2 tbsp. Sweet black bean sauce
2 tbsp. Black bean sauce
2 tbsp. Worcestershire sauce
1 tbsp. Tomato sauce
1 tbsp. Chili sauce
1 tbsp. Maggi sauce
TOT MAN PLA
Deep-fried curried fish patties




Ingredients
120 grm. Thai red curry paste
35 grm. Fish sauce
13 grm. Palm sugar
2 grm. Peppercorn (crushed)
70 grm. Eggs
1 kg. Fish paste
160 grm. Wing bean (cut)
10 grm. Kaffir lime leaves (thinly sliced)
40 grm. Sweet basil (sliced)
Preparation
- Put Thai red curry paste, fish sauce, palm sugar, peppercorn, eggs, and fish paste
together; stir until well blended and it becomes sticky.
- Add wing bean, kaffir lime leaves, and sweet basil.
- Shape into balls and then make them flat, and round.
- Deep-fry the curry fish paste in the hot cooking oil until they become evenly golden brown.
- Garnish with kaffir lime leaves and serve with cucumber sauce.

CUCUMBER-CHILLI DIP

Ingredients
500 grm. Distilled white vinegar
400 grm. Granulated white sugar
22 grm. Salt
200 grm. Seedless large red chilies, finely chopped
75 grm. Garlic, peeled and finely chopped
10 grm. Coriander root, finely chopped
76 grm. Cucumbers, sliced
Preparation
- Combine the vinegar, sugar, and salt in a saucepan; bring to a boil and simmer for 1-2
minutes.
- Add the chilies, garlic, and coriander root and keep boiling over a low heat until it has the
consistency of liquid honey.
- Remove and leave to cool.
- Add the sliced cucumber to the dip.
KAI YANG
Grilled chicken




Ingredients
620 grm. Coconut cream
173 grm. Milk
120 grm. Sugar
30 grm. Salt
9 grm. Turmeric powder
25 grm. Minced coriander root
25 grm. Ground pepper
75 grm. Maggi sauce
30 grm. Chili sauce


Preparation
- Mix coconut cream, milk, sugar, and salt together, and then add ground pepper, Maggi
sauce, and chili sauce.
- Put in coriander root, and ground garlic and marinate them in the chicken.
- Marinate chicken for at least 2 hrs.
- Grill over medium hear for 20-25 minutes or roast at 180 degree celcius for 20 minutes.
- Serve with sticky rice and green papaya salad.
SOM TAM THAI
Spicy green papaya salad




Ingredients for 1 serving
80 grm. Shredded green papaya
10 grm. Dry shrimp (soaked, pulverized, and roasted)
20 grm. Peanut (roasted and crushed)
10 grm. Cut string beans
30 grm. Cherry tomato (quartered)
20 grm. Palm sugar
1 1/2 grm. Lime juice
1 3/4 grm. Fish sauce
5 grm. Small garlic cloves
2 pcs. Small red chilies


Preparation
- In a mortar, pound garlic and chilies together.
- Add peanuts, palm sugar, green papaya, string beans, and cherry tomato. Then keep
pounding until well mixed.
- Season with fish sauce and lime juice. Mix in dry shrimp.
Tawd Man Goong (Deep-fried Prawn Patties) ทอดมันกุ้ง




Recipe from: Winfried Hancke's Spicecuisine Web site
Servings: 4

400 grams prawn meat, minced
100 grams pork lard fat, minced
10 grams salt
50 grams breadcrumbs
200 grams cooking oil
100 grams white vinegar
50 grams sugar
3 shallots
1 cucumber - small, sliced
1 red chili, sliced

Mix the prawn meat and pork fat; season with salt. Form patties, cover in breadcrumbs
and deep-fry until done. For the dip, bring vinegar and sugar to the boil, cool down and
mix with finely sliced shallots and cucumber. Sprinkle with red chili.

								
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