K-group Thailand 'Kitchen of the world' integrated services provider www.k-interfood.com K-interfood Co.,Ltd. 700 Regentsrinakarin Tower Room 45A ,Srinakarin Road, Suanluang,Bangkok 10250 T.662-722-9474- 5 F.662-722-9476 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.