tag:blogger.com,1999:blog-25185447438240514452024-03-12T17:32:30.150-07:00cooking thai in chiang maiLearn about the "real" traditonal Siam kitchen from Chef ToomR. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-2518544743824051445.post-81340064110417077672010-06-29T03:16:00.000-07:002010-06-29T04:06:25.143-07:00Mango Smoothie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFp6L94Vk3BDW8hagoeX1uvqL8lMruvTAqot6slXFQV4GeWZobWOOe75VxkyqgA9nVMaBarGZQoIB7JEFEJg0YNKA8PXxEJdBM5HqACCwUTIyI6WjdmT6MbcoGVqj-Dk2FULirsSLFdKe/s1600/DSC01390.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFp6L94Vk3BDW8hagoeX1uvqL8lMruvTAqot6slXFQV4GeWZobWOOe75VxkyqgA9nVMaBarGZQoIB7JEFEJg0YNKA8PXxEJdBM5HqACCwUTIyI6WjdmT6MbcoGVqj-Dk2FULirsSLFdKe/s320/DSC01390.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5488139857623889394" /></a><b><i>Serves 4</i></b><div><b><i><br /></i></b></div><div>It's summer and it is raining mangos in Thailand ! Wherever you are, I hope you can find some big, sweet mangos to enjoy. There are many different types of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">mangos</span> and it is best to try to find the sweet variety. When making a mango smoothie make sure the mango is very ripe. A mango is sweetest when it becomes very soft to touch and starts to develop spots, much like a banana. This is a simple, summer recipe that is best enjoyed frozen or right out of the blender. </div><div><br /></div><div>Ingredients:</div><div><br /></div><div>4-6 mangoes, depending on size</div><div><br /></div><div>4 small containers of plain yogurt, 150Ml. each</div><div><br /></div><div>1 small yogurt container of white cane sugar, about 150 Ml.</div><div><br /></div><div>water .75 Ml.</div><div><br /></div><div>Preparation:</div><div><br /></div><div>1. Peel , remove seed and quarter mangos.</div><div><br /></div><div>2. Bring water to a boil and add white cane sugar, stir until it becomes a syrup.</div><div><br /></div><div>3. Combine mangoes, plain yogurt and syrup in blender and mix on high until smooth.</div><div><br /></div><div>4. Pour into glasses and place in the freezer until frozen or your desired temperature.</div><div><br /></div><div><br /></div><div><br /></div><div>Enjoy the mango smoothies !</div><div><br /></div><div><br /></div><div>Sincerely,</div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Toom</span> </div><div> </div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com4tag:blogger.com,1999:blog-2518544743824051445.post-3147329912405361122010-03-15T05:12:00.000-07:002010-03-15T05:55:41.381-07:00Thai Stir Fry<p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsOrob8YkVaQgsfuZP9nqhB05nouAF3Kyvismn8-VDatXz-RP2_GCFewzncZ7LhReM8KgFErRTXVclAbr_gJ6eRr53ADfgWcQAM8jMhtwbga7Uo1rPv1CSPUMZAC855XY-aci64vB_sNj/s1600-h/DSC01337_edited.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsOrob8YkVaQgsfuZP9nqhB05nouAF3Kyvismn8-VDatXz-RP2_GCFewzncZ7LhReM8KgFErRTXVclAbr_gJ6eRr53ADfgWcQAM8jMhtwbga7Uo1rPv1CSPUMZAC855XY-aci64vB_sNj/s320/DSC01337_edited.JPG" alt="" id="BLOGGER_PHOTO_ID_5448832663206814978" border="0" /></a></p><p><span style="font-style: italic;"><span style="font-weight: bold;">Serves 1</span></span><br /></p><p>Creating a great Thai Stir Fry dish is fast,easy and delicious ! The most important thing is to make the stir fry sauce to fit your taste, after a couple of times you will know exactly how you like it. Stir fry is a great vegetarian dish and can be made with whatever is in season. You can also add just a little pork, chicken or beef to add more flavor. Also, don't forget to add some nuts, tofu or ginger. Just remember to be creative because you can add whatever you like....you will love it !<br /></p><p><br /></p><p>Ingredients :</p><p>2 tablespoon Olive oil</p><p>3 tablespoons oyster sauce or to taste</p><p>2 tablespoons mushroom soy sauce or regular soy sauce</p><p>1 teaspoon sugar<br /></p><p>Vegetables of your choice</p><p>Meat of your choice</p><p><br /></p><p>Preparation :</p><p>1. Heat olive oil in wok or pan.</p><p>2 Add thinly sliced meat and cook for a minute or two. I add the garlic about now.<br /></p><p>3. Add your favorite vegetables.</p><p>4. Add the oyster and soy sauce, and sugar.</p><p>5. Continue to toss and stir fry for about 3 - 5 minutes or until desired tenderness.</p><p><br /></p><p>Enjoy the Thai Stir Fry !</p><p>Sincerely,</p><p>Toom<br /></p>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com3tag:blogger.com,1999:blog-2518544743824051445.post-64469683428183575272010-02-01T01:36:00.001-08:002010-02-01T02:50:31.688-08:00Red Curry With Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTT-nONKjYiPomaeTFlLsVyA9mguRkDGZOoSIz18UdgKopf6ucPauL35yZAhvANX6nLs3C4bEIGBH0Te7pT2Y2Yora9t2lNXDLm4RGsriSclBL4fDB1xFcTbQA4yZ3TG5ycJDqoFEYDQMl/s1600-h/DSC01330_edited.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTT-nONKjYiPomaeTFlLsVyA9mguRkDGZOoSIz18UdgKopf6ucPauL35yZAhvANX6nLs3C4bEIGBH0Te7pT2Y2Yora9t2lNXDLm4RGsriSclBL4fDB1xFcTbQA4yZ3TG5ycJDqoFEYDQMl/s320/DSC01330_edited.JPG" alt="" id="BLOGGER_PHOTO_ID_5433207260918810258" border="0" /></a><span style="font-weight: bold;"><span style="font-style: italic;">Serves 1</span></span><br /><br />As with most Thai selections, it is probably best to have a large glass of water handy to cool down the mouth, especially when you decide to enjoy Red Curry. But don't be scared off ! The coconut milk provides an excellent balance by cooling down the red chili peppers. This is a very traditional and common curry dish that can be found most anywhere in Thailand, from street vendors to restaurants and temples. I use both the tiny golf ball size Thai eggplant or regular eggplant that can be found in almost any supermarket. Red curry with chicken is usually eaten with Thai jasmine rice or rice noodles known locally as "kanom jeen".<br /><br />Ingredients:<br /><br />1/4 cup chicken breast thinly sliced<br />1 large eggplant, stem removed and cut into pieces or 5 whole small eggplants<br />1/2 large red chili sliced thin<br />1 kaffir lime leaf, torn into pieces with the stem removed<br />1/4 cup sweet basil leaves<br />1/2 cup thick coconut milk<br />1/2 cup thin coconut milk<br />1 tablespoon red curry paste<br /><br />Sauce:<br /><br />1 tablespoon fish sauce<br />1/2 tablespoon palm sugar<br /><br />Preparation:<br /><br />1. Bring the thick coconut milk to a boil in a saucepan over medium heat.<br />2. When the coconut oil separates from the milk, add the red curry paste, fish sauce and<br /> palm sugar.<br />3. Continue to stir for one minute. Add chicken and stir for about one minute.<br />4. Add the thin coconut milk and bring to a boil once again.<br />5. Add eggplants and kaffir lime leaf.<br />6. Add fish sauce and sugar.<br />7. Cook for two minutes over low heat until all the ingredients are cooked.<br />8 Add the red chili pepper and basil leaves, then remove from heat.<br />9. Ready to eat, serve with jasmine rice or rice noodles.<br /><br />Enjoy the Red curry with chicken !<br /><br />Sincerely,<br />ToomR. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com0tag:blogger.com,1999:blog-2518544743824051445.post-67731157114840606902010-01-13T01:34:00.000-08:002010-01-14T05:57:01.328-08:00Green Curry with Beef<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kC_yv6WKVCW-FgLUAsnIBw9MIIGiaE_56R1LhNtRTkqXBNjeoYG6UKJSSB2jlUxjmUDfBYn6ebjYlLsLH7hHMAOPv3V9Aoe_ZFghfaoFiwsIOfGU6WYpNCApp7GFZ8WChgJpSEdYIeQ4/s1600-h/DSC01311_edited.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kC_yv6WKVCW-FgLUAsnIBw9MIIGiaE_56R1LhNtRTkqXBNjeoYG6UKJSSB2jlUxjmUDfBYn6ebjYlLsLH7hHMAOPv3V9Aoe_ZFghfaoFiwsIOfGU6WYpNCApp7GFZ8WChgJpSEdYIeQ4/s320/DSC01311_edited.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5426156144159160434" /></a><b><i>Serves 1</i></b><br /><div><br /></div><div>Green curry is probably the most famous of the Thai curries. In the Thai language it is described as "<span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">gaang</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">kiow</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">waan</span></span>", or sweet green curry. It should be prepared slightly sweet but also have the traditional Thai spicy heat to round it out. This particular recipe is featured with beef, but could also be prepared using either chicken, pork or fish. Of course it is best to use the Thai sweet basil leaves, but if they are not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">available</span> you may use another type. If you can't find the tiny eggplant, then <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">zucchini</span> may be used. Of course it should be served with hot Thai jasmine rice, "<span class="blsp-spelling-error" id="SPELLING_ERROR_4">kanom</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">jeen</span>" which is a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Thai</span> style rice <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">spaghetti</span> noodle or pasta.</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>1/2 cup thick coconut milk</div><div>1/2 cup thin coconut milk</div><div>1/3 cup beef steak, chicken breast, pork or fish</div><div>1 tablespoon green curry paste</div><div>8 small eggplants or 2-3 green <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">zucchini</span> </div><div>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_9">kaffir</span> lime leaf</div><div>1/2 tablespoon palm sugar</div><div>7-10 leaves of sweet basil or to taste</div><div>1 large red <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">chili</span>, cut into thin strips</div><div>1 tablespoon fish sauce</div><div><br /></div><div>Preparation:</div><div><br /></div><div>1. Place the thick coconut milk into a sauce pan and cook over medium heat for 3-5 minutes until the coconut oil starts to separate.</div><div>2. Add the curry paste, continue to stir until you can smell the aroma of the green curry paste cooking.</div><div>3. Add the meat and continue to cook until the meat is about half cooked.</div><div>4. Add the thin coconut milk.</div><div>5. Bring the mixture to a boil, then add the eggplant and <span class="blsp-spelling-error" id="SPELLING_ERROR_11">kaffir</span> lime leaf.</div><div>6. Continue to cook until the meat is cooked <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">thoroughly</span>.</div><div>7. Add the fish sauce and palm sugar.</div><div>8. Add the basil leaves, and stir to combine. Remove from heat and serve garnished with a large red <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">chili</span> and basil leaves.</div><div><br /></div><div>Enjoy the Green Curry !</div><div><br /></div><div>Sincerely,</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Toom</span> </div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com0tag:blogger.com,1999:blog-2518544743824051445.post-73663857119156211642009-12-28T02:09:00.000-08:002009-12-28T03:08:09.927-08:00Pad Thai / Stir Fried Noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qmiBhBgnw5Z8Ki0q2no2mER4ALax4ayJhVu5i5VEJDWsYsOZOnQLRTxj3I9m-PmxWVVA7x3ceXErPqnzRI_NrEqI-0JNLrzzqV6jC4__P9_tDHu_MU-S-DS51RXcivI43xNSwJY1EFh5/s1600-h/DSC01296_edited.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qmiBhBgnw5Z8Ki0q2no2mER4ALax4ayJhVu5i5VEJDWsYsOZOnQLRTxj3I9m-PmxWVVA7x3ceXErPqnzRI_NrEqI-0JNLrzzqV6jC4__P9_tDHu_MU-S-DS51RXcivI43xNSwJY1EFh5/s320/DSC01296_edited.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420229093148380546" /></a><b><i>Serves 1</i></b><br /><div><br /><div>This is the basic Pad Thai recipe that you will find in most food carts around Thailand. There are many variations of course, to suit each region and tastes. It is especially delicious with shrimp and is also a very popular vegetarian dish. Sure Pad Thai is known as the ultimate "street food", but don't let that discourage you from trying something that is out of this world!</div><div><br /></div><div><div><br /></div><div>Ingredients:<div><br /></div><div>100 gm. of dried rice noodles</div><div>1 clove garlic crushed</div><div>1/4 cup of firm tofu, chopped</div><div>1 tablespoon oil</div><div>30 gm. fresh bean sprouts</div><div>1 egg beaten</div><div>1/4 cup water</div><div>2 stalks of chives, chopped </div><div>1 tablespoon white sugar</div><div><br /></div><div>Sauces:</div><div><br /></div><div>1 tablespoon tamarind juice (optional)</div><div>1 tablespoon soy sauce</div><div>1 tablespoon fish sauce</div><div><br /></div><div>Preparation:</div><div><br /></div><div>1. Place the dried rice noodles in hot water for 1-2 minutes to soften. </div><div>2. Place the oil in a wok or heavy pan over medium heat until hot.</div><div>3. Add the tofu and garlic, stir until the tofu turns brown.</div><div>4. Add the noodles followed by the water.</div><div>5. Keep stirring until the noodles are soft, about 1 minute.</div><div>6.Turn the heat to low, add the fish sauce, soy sauce, sugar and tamarind juice.</div><div>7. Turn up the heat to medium and cook for 1 minute.</div><div>8. Remove the noodles from the wok and set aside.</div><div>9. Add the bean sprouts and chives to the noodles that are set aside.</div><div>10. Add a bit of oil to the wok increase the heat to high then add the beaten egg and cook into a thin omelet.</div><div>11. Add the noodles and mix well.</div><div>12. Add crushed unsalted roasted peanuts, crushed chili powder, little sugar, vinegar to taste and fish sauce to taste.</div><div><br /></div><div>Enjoy the Pad Thai !</div><div><br /></div><div>Sincerely,</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Toom</span> </div><div> </div><div> </div><div> </div><div><br /></div></div></div></div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com3tag:blogger.com,1999:blog-2518544743824051445.post-15422805540536053962009-12-14T02:27:00.000-08:002009-12-14T03:21:45.162-08:00Penang Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dmqbUmYf9X88DnTNFxbfFmt5E6W9kog7AQped9F0P3XFR0LjlP-w5C9-WGWnGTzZVCsgp5ImOoF6RpBP1aseO4X0cRyRgFwCkxRu3Fp-sOy00zD8N4X8iux0OxQpb3-_YSvcpkmxSEb5/s1600-h/DSC01280.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dmqbUmYf9X88DnTNFxbfFmt5E6W9kog7AQped9F0P3XFR0LjlP-w5C9-WGWnGTzZVCsgp5ImOoF6RpBP1aseO4X0cRyRgFwCkxRu3Fp-sOy00zD8N4X8iux0OxQpb3-_YSvcpkmxSEb5/s320/DSC01280.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5415036681627087330" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><b><i>Serves 1</i></b><br /></span><div><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><br /></span></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Penang</span> curry is one of the more popular Thai curries from the basic selection of green, yellow and red. There are several popular variations from vegetarian to any kind of meat that you might prefer. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Penang</span> curry paste is a slight variation of the red chili paste, c<span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">oriander</span> and cumin are added to the red chili paste to create the distinct Penang taste. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Penang</span> curry paste is cooked in the heavier, cream of coconut milk which creates a thicker and pastier consistency. If you prefer a thinner consistency, you may add some water. <div><br /></div><div>Ingredients:</div><div><br /></div><div>Your choice of beef, chicken, pork, shrimp or any other meat. Tofu can also be used </div><div>1/2 cup thick coconut milk</div><div>1 tablespoon oil</div><div>1 tablespoon curry paste (with coriander and cumin)</div><div>1 tablespoon fish sauce</div><div>1/2 tablespoon palm sugar</div><div>1 kaffir lime leaf, torn with stem discarded</div><div>1/2 cup of peas, baby eggplant or your favorite vegetable</div><div>1 large red chili for garnish</div><div>several sweet basil leaves for garnish</div><div><br /></div><div>Preparation:</div><div><br /></div><div>1. Place the oil in the saucepan and add the curry paste. Cook over low heat and continue to stir until the curry paste is cooked, about 1-2 minutes.</div><div>2. Add the meat and cook for about a minute or until about done. Add the thick coconut milk, kaffir lime leaf and vegetables.</div><div>3. Add the the fish sauce and palm sugar.</div><div>4. Continue to cook for about 5 minutes, add the sweet basil leaves and stir to combine.</div><div>5. Remove from heat and garnish with red chili pepper.</div><div><br /></div><div>Of course, It is always served with hot, fresh Thai Jasmine rice.</div><div><br /></div><div>Enjoy the Penang curry !</div><div><br /></div><div>Sincerely,</div><div>Toom </div><div><br /></div><div> </div><div> </div><div> </div><div><br /></div><div> </div></div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com2tag:blogger.com,1999:blog-2518544743824051445.post-32665414142733420952009-12-02T02:38:00.000-08:002009-12-02T03:05:42.347-08:00Yellow Chicken Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY23NmsoLGMkJBpEh8Ida9_WD3F6Yw6xSh-yDV5MFmnywxt5_w64uoLzVWmZaRs5AD7e2GvdcGhnnYCrIpEStDFydvrRtFD63FsFIVba3f4bYheDywtKsEODGekhgTqN1nkPadBlYsRkxd/s1600-h/DSC01294_edited.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY23NmsoLGMkJBpEh8Ida9_WD3F6Yw6xSh-yDV5MFmnywxt5_w64uoLzVWmZaRs5AD7e2GvdcGhnnYCrIpEStDFydvrRtFD63FsFIVba3f4bYheDywtKsEODGekhgTqN1nkPadBlYsRkxd/s320/DSC01294_edited.JPG" alt="" id="BLOGGER_PHOTO_ID_5410586567093961954" border="0" /></a><span style="font-style: italic;"><span style="font-weight: bold;">Serves 1</span></span><br /><br />This is a fast and easy curry recipe that almost makes you think you are in India. The use of curry powder is an interesting twist in the Thai kitchen. Of course it is best to use fresh <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">chili</span> paste made from scratch, or simply use a quality ready-made chili paste as a substitute. This is best served with hot steaming Jasmine rice.<br /><br />Ingredients:<br /><br />1/2 cup or 100 grams of chicken breast cut in cubes<br />1 medium potato, pre-cooked and cut in cubes<br />1/2 cup thick coconut milk<br />1 medium onion cut into small pieces <br />1/2 cup thin coconut milk<br />1 tablespoon curry paste<br />1 or 1/2 teaspoon curry powder<br /><br />Sauce:<br /><br />1 tablespoon fish sauce<br />1/2 tablespoon palm sugar<br /><br />Preparation:<br /><br />1. Put 1/2 cup thick coconut milk into a saucepan and warm over low heat until the oil begins to separate<br />2. Add the curry paste and curry powder while stirring for about one minute<br />3. Add chicken and cook until done, several minutes<br />4. Add 1/2 cup thin coconut milk<br />5. Add potato<br />6. Add fish sauce and palm sugar, simmer for three minutes until the sauce thickens<br />7. Remove from heat and serve<br /><br />Enjoy the Yellow Chicken Curry!<br /><br />Sincerely,<br />ToomR. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com0tag:blogger.com,1999:blog-2518544743824051445.post-46275993386979843202009-11-24T04:52:00.000-08:002009-11-24T05:21:43.276-08:00Beef with Holy Basil / Phad Kra Prow Nua<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F7s6OiHvbh2gPVsyht8pbkApH5u-L8bxISiT_P3acuUPHJTee1aujYizz390uAwjEvgbVm_r-WuRmqx3jZspyizomIjXFKLbE5_tnTiCDdHGpKS9es_JVylagyLJug1l7AqjNpW6pLuY/s1600/DSC01257_edited.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F7s6OiHvbh2gPVsyht8pbkApH5u-L8bxISiT_P3acuUPHJTee1aujYizz390uAwjEvgbVm_r-WuRmqx3jZspyizomIjXFKLbE5_tnTiCDdHGpKS9es_JVylagyLJug1l7AqjNpW6pLuY/s320/DSC01257_edited.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5407652887432820962" /></a><b><i>Serves 1</i></b><div><b><i><br /></i></b></div><div><b><i><span class="Apple-style-span" style="font-style: normal; font-weight: normal;">Beef with basil is best eaten with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">a lot</span> of ice water, you will need it to put the fire in your mouth out. You should also keep a napkin handy to wipe the sweat off your brow. This is probably one of the most popular "fast foods" in Thailand and is a staple among the street chefs and the many Thai <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">luncheonettes. It is usually served with hot jasmine rice and a fried egg lopped on top just because it tastes better that way. But anyone can control the heat by just easing up on the chillies. Make sure to keep it hot, spicy and to have that glass of ice water handy if you want the real Thai experience!</span></span></i></b></div><div><br /></div><div><b><i><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Ingredients:</span></span></i></b></div><div><br /></div><div>1/2 cup ground beef</div><div>1/2 onion thinly sliced</div><div>2-4 cloves garlic</div><div>3-30 small red and green chillies, stem removed and crushed</div><div>20-30 holy basil leaves</div><div>2-4 tablespoons water or stock</div><div>1 tablespoon oil</div><div><br /></div><div>Sauce:</div><div><br /></div><div>1-2 tablespoon oyster sauce</div><div>1 teaspoon fish sauce</div><div>1/2 teaspoon soy sauce</div><div>1/2 teaspoon sugar</div><div><br /></div><div>Preparation:</div><div><br /></div><div>1. Heat the oil in a wok over medium heat</div><div>2. Add garlic, wait ten seconds then add the ground beef. Stir until cooked, 1 minute</div><div>3. Add the onion and chillies, stir to combine</div><div>4. Add the water, then soy sauce, oyster sauce and fish sauce</div><div>5. Stir, then add the basil leaves and sugar. </div><div>6. Cook for about one minute. Remove from heat and serve over jasmine rice</div><div><br /></div><div>PS....Use a mortar and pestle to crush the chillies, onion and garlic for best results </div><div><br /></div><div>Enjoy the Phad Kra Prow Nua !</div><div><br /></div><div>Sincerely,</div><div>Toom</div><div> </div><div> </div><div><br /></div><div><b><i><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1"> </span> </span></i></b></div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com10tag:blogger.com,1999:blog-2518544743824051445.post-25902970504206013502009-11-20T01:29:00.000-08:002009-11-21T03:24:36.672-08:00Chicken in Coconut Milk Soup / Tom Kha Gai<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPClX29A94KrQ4kRoKJ_Fa7tY1gvIZr8PjVUhIxGz4A3asMiUR2GGHTEjCSAD-2skDH9OvPJPxz_zjbOhByZ-z-zagQ3wX6Si4ksIdo7XSHYb_xuRj2EL0QQuPxMQi498Mzo68BEZViBr/s1600/DSC01251.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPClX29A94KrQ4kRoKJ_Fa7tY1gvIZr8PjVUhIxGz4A3asMiUR2GGHTEjCSAD-2skDH9OvPJPxz_zjbOhByZ-z-zagQ3wX6Si4ksIdo7XSHYb_xuRj2EL0QQuPxMQi498Mzo68BEZViBr/s320/DSC01251.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5406115814921968130" /></a><b><i>Serves 2</i></b><br /><div><br /></div><div>This soup is absolutely delicious! It is also quick and easy to make. The coconut milk gives it a delicate sweet flavor while at the same time the chilies and lime juice give it some bite. It should be served with fresh hot jasmine rice.<div><br /></div><div>Ingredients:</div><div><br /></div><div>1/2 cup thick coconut milk</div><div>1/2 cup thin coconut milk</div><div>3 thin slices galanga, skin removed</div><div>3 pieces lemongrass, thinly sliced</div><div>1 shallot crushed</div><div>1-5 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">chilies</span> crushed</div><div>1/2 cup chicken breast sliced thin</div><div>1 cup thinly sliced mushrooms</div><div>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">kaffir</span> lime leaf without stem torn into pieces</div><div>1 tablespoon fish sauce</div><div>1 tablespoon fresh lime juice</div><div>coriander leaves to taste</div><div><br /></div><div>Preparation:</div><div>1. Heat the thick and thin coconut milk over medium heat in a saucepan and bring to a boil</div><div>2. Add the ginger, lemongrass, chillies, shallots and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">kaffir</span> lime leaf and cook for about ten seconds</div><div>3. Add the chicken breast, mushrooms and fish sauce</div><div>4.Cook until the chicken is cooked, about 2 minutes</div><div>5. Stir in fresh lime juice and coriander</div><div><br /></div><div>Enjoy the Tom <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Kha</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Gai</span> !</div><div><br /></div><div>Sincerely,</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Toom</span> </div><div><br /></div><div> </div></div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com4tag:blogger.com,1999:blog-2518544743824051445.post-86357599166072400482009-11-20T00:58:00.000-08:002009-11-21T02:44:32.422-08:00Thai Rice Porridge / Khao Tum<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWugZw-DK5YIPY142eKGS3oft9N-_VpCpJQorszx2X7fkcD5ncAN4f3qZZH7MCFW2VcTw9cKLsPp7jqdT70WXspoF8KoZRSAERJ4PWcb-YSLKxLEONDBpzg623uAXHVkTiZ0pRDV7Mwwr/s1600/DSC01248.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWugZw-DK5YIPY142eKGS3oft9N-_VpCpJQorszx2X7fkcD5ncAN4f3qZZH7MCFW2VcTw9cKLsPp7jqdT70WXspoF8KoZRSAERJ4PWcb-YSLKxLEONDBpzg623uAXHVkTiZ0pRDV7Mwwr/s320/DSC01248.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5406108941026785090" /></a><b><i>Serves 2</i></b><br /><div><br /></div><div>Thai rice porridge or as it is locally known as <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Khao</span> Tum is usually eaten for breakfast. There are many variations to the basic <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">recipe</span>, so you can easily make it with the ingredients you like. What makes it so popular is that it is a great way to use any left-over rice from the previous meal. Most of the time you will find it served with ground pork and chopped green onion and parsley. You can add your favorite sauce such as soy, maggie or even tabasco. This is a simple dish and a great way to start the day with a healthy alternative that is full of ingredients that will give you the energy to face the day.<div><br /></div><div><br /></div><div>Ingredients:</div><div>2 cups water</div><div>1/2 cup rice</div><div>ground pork, shrimp,beef, chicken</div><div>bullion cube</div><div>salt & pepper</div><div>soy sauce</div><div>green onion & parsley</div><div><br /></div><div>Preparation:</div><div>1.Bring two cups of water and 1/2 cup rice to boil, add meat and bullion cube</div><div>2.Cover and cook until rice is soft with a liquid consistency stiring often, adding water as needed</div><div>3.Season with salt, pepper and soy sauce</div><div>4.Add chopped green onion and parsley</div><div><br /></div><div>Enjoy the Khao Tum !</div><div><br /></div><div>Sincerely,</div><div>Toom </div><div><br /></div><div> </div><div><br /></div><div> </div><div><div> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbbDn-eIYy6BNjey_8aAAE_aJPNmebCXpNZQCkNRnSzZ_L2js7hLTldfyO1vFeaMOXqoyEtxMWMHEgMsHKG6wPeDAkg31oEaQlXXaexTKxYn1JDBZYS2nsg8-y0vYv-sspX2lN89purOL/s1600/DSC01248.JPG"></a></div></div></div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com1tag:blogger.com,1999:blog-2518544743824051445.post-92089054673846235412009-09-26T04:26:00.000-07:002009-11-21T02:45:44.868-08:00Thai Papaya Salad ( Som Tum )<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQmbc97ddMmGJV1b-8_mBYJPuNxMFAAiBvzmYXjKad4ijvX6fgRsLv6-1likvbqbCBPT5ApRBP0OsDT7z7T1CzHsU51lRlA2PlxmnfkDif1J0xuI9sMjighghjBZsR_lIWLyK5yxsoQNM/s1600-h/DSC01203.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQmbc97ddMmGJV1b-8_mBYJPuNxMFAAiBvzmYXjKad4ijvX6fgRsLv6-1likvbqbCBPT5ApRBP0OsDT7z7T1CzHsU51lRlA2PlxmnfkDif1J0xuI9sMjighghjBZsR_lIWLyK5yxsoQNM/s320/DSC01203.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5385749847181237586" /></a><div><div><b><i>Serves 2</i></b></div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Som</span> Tum is the most popular salad in Thailand. It is a very healthy salad that is low in calories and full of fresh vegetables. This is a fun dish to make and is especially delicious during the hot summer months.</div><div><br /></div><div>Ingredients :</div><div><br /></div><div>2 cups shredded green papaya</div><div>1 apple shredded</div><div>4-6 cherry tomatoes halved</div><div>1 tablespoon dried shrimp/soaked</div><div>1 cup long green beans cut 1"</div><div>2 lime wedges</div><div>2 cloves of crushed garlic</div><div>4 hot green chilies chopped</div><div>1 teaspoon fresh lime juice</div><div>1 teaspoon salt</div><div>2 teaspoon fish sauce</div><div>1 1/2 tablespoon palm sugar</div><div>1 tablespoon tamarind juice</div><div>4 tablespoon crushed roasted peanuts</div><div><br /></div><div>Preparation:</div><div><br /></div><div>1. Crush the chilies, beans, garlic, tomatoes and peanuts in a mortar</div><div>2. Add shredded raw papaya,shredded apple,dried shrimp, lime wedges, sugar and seasoning with lime juice, fish sauce, tamarind juice and salt.</div><div>3. Taste should be spicy, sour, sweet and nutty</div><div>4. Serve with rice, appetizer or side dish </div><div><br /></div><div><div>You will need a mortar and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">pestle in order to</span> have traditional style Papaya Salad. Make sure to bruise the raw papaya, vegetables and sauce together completly. A variation is to add a little shrimp paste or fermented crabs if you prefer flavors of the sea. </div><div><br /></div><div>Enjoy the Som Tum!</div><div><br /></div><div>Sincerely,</div><div>Toom</div></div><div><br /><div><br /></div></div></div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com0tag:blogger.com,1999:blog-2518544743824051445.post-67439055413075419682009-09-12T03:21:00.000-07:002009-11-21T02:46:23.327-08:00Tom Yum Shrimp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5w-z-ZROCvBH1XNrOP6OqlSi1-sgfqYUT1-QB5Vma59P3Ndpa7Rkhj7WyRqKqkCB4mqs1vJAU1hlL6yn8oKv_rzjIgrRAun4GWiB7srntadHAvuq5DqTqcbfOhse3yn9VfqZBJOMODUIo/s1600-h/DSC01186.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5w-z-ZROCvBH1XNrOP6OqlSi1-sgfqYUT1-QB5Vma59P3Ndpa7Rkhj7WyRqKqkCB4mqs1vJAU1hlL6yn8oKv_rzjIgrRAun4GWiB7srntadHAvuq5DqTqcbfOhse3yn9VfqZBJOMODUIo/s320/DSC01186.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380524763287407138" /></a><b><i>Serves 1</i></b><br /><div><br /></div><div>This is probably the most famous recipe in Thailand. It is very easy to make, the only hard part is peeling the shrimp!<div>As usual, you can tinker with the ingredients to your liking. You will find this on every menu throughout the country. The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Thais</span> enjoy this soup when there is a fair amount of chili peppers, just enough to make you sweat.</div><div><br /></div><div>Ingredients (1 serving) :</div><div><br /></div><div>3 thin slices <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">ginza</span></span>-skin removed</div><div>3 thin slices of lemongrass</div><div>1 shallot crushed and chopped</div><div>3-5 small green chilies- stem removed and chopped</div><div>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kaffir</span></span> lime leaf <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">shredded</span></div><div>2 straw mushrooms cut</div><div>1/4 tomato</div><div>1 cup water</div><div>3 shrimp cleaned. Keep the shells to make stock. </div><div>1 tablespoon lime juice</div><div>1 tablespoon fish sauce </div><div>Coriander leaves to taste</div><div>1 teaspoon chili jam</div><div>1 clove garlic peeled and crushed</div><div><br /></div><div>Preparation:</div><div><br /></div><div>1. Bring the water to a boil in a sauce pan over high heat.</div><div>2. When the water boils, make a light shrimp stock by adding the shells and heads of the shrimp. Reduce heat to medium while <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">stirring</span>.</div><div>3. The shrimp peelings will turn orange after a minute or two, then remove the shells with a slotted spoon.</div><div>4. Now add the <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">ginza</span></span>,lemongrass , garlic, shallots, chilies, <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Kaffir</span></span> lime leaf, mushrooms, tomato, fish sauce, and chili jam. Cook for another 2- 5 minutes.</div><div>5. Add the shrimp, stir to combine, then add the coriander leaves and lime juice.</div><div>6. Remove from the heat and serve.</div><div><br /></div><div>Serve with hot steaming Jasmine rice and garnish with crushed red <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">chili</span> pepper.</div><div><br /></div><div>I hope you enjoy the Tom Yum!</div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Sincerley</span></span>,</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Toom</span></span></div><div><br /></div><div><br /></div><div> </div></div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com0tag:blogger.com,1999:blog-2518544743824051445.post-6244720730783831342009-09-08T03:53:00.000-07:002009-11-21T02:47:01.218-08:00Stuffed Cucumber Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJEDFB0AjPfVpB_kMB-Fetcr-zC10MpQwKMHHhubJaAQF1H_I6oVtzWqn7UNnFsITm3-Os1_iekn1xunl-875bGJOI-vsv8lzVGpBoYjwENTfGpj3S0XO1jeYSh2XZr1tw9KfUzPXzZUm/s1600-h/DSC01181.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJEDFB0AjPfVpB_kMB-Fetcr-zC10MpQwKMHHhubJaAQF1H_I6oVtzWqn7UNnFsITm3-Os1_iekn1xunl-875bGJOI-vsv8lzVGpBoYjwENTfGpj3S0XO1jeYSh2XZr1tw9KfUzPXzZUm/s320/DSC01181.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5379051255206254610" /></a><div><b><i>Serves 1</i></b></div><div><br /></div><div>Stuffed cucumber soup is a great healthy soup. If you like, you can substitute the minced pork with chicken or even turkey.</div><div><div><div><br /></div><div>Ingredients (one serving):</div><div>1 cucumber-peeled, cut and hollowed out.</div><div>1/3 cup minced pork, chicken,beef, turkey or tofu</div><div>1/2 cup mushrooms of your choice</div><div>1 clove of garlic peeled</div><div>1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">coriander</span> root, chopped</div><div>5-7 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">coriander</span> leaves or celery leaves</div><div>1-1/2 cup broth or water</div><div><br /></div><div>Sauce:</div><div>2 tablespoons soy sauce</div><div>1 tablespoon oyster sauce</div><div>1/4 black pepper</div><div><br /></div><div>Preparation:</div><div>1. Combine minced meat, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">coriander</span> root and garlic. Mix in a bowl with the soy sauce, oyster sauce and pepper, leave for 5 minutes or overnight.</div><div>2. Stuff the cucumbers with the meat mixture. Combine with mushrooms, broth or water and cook over medium heat for about 25 minutes.</div><div>3. Garnish with celery leave or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">coriander</span> leaves.</div><div><br /></div><div>I promise you will love this soup!</div><div><br /></div><div><span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Sincerely</span>,</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Toom</span> </div><div><br /></div><div> </div></div></div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com10tag:blogger.com,1999:blog-2518544743824051445.post-25049519951474543132009-09-07T04:10:00.001-07:002009-11-21T02:48:02.997-08:00Thai Chicken with Ginger<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFS1ANnpMJdciEuKDGQTa2ZuhMs0jP1O4JUfbq-s2O18-QPEpMcvvob27jXcFXuO2s5iKHrs6snn6J5lh_Mi-3FAwK9s07KGYbw9wuo8ZyohCWhRf_s4JrTI5T8dd9AVgbdTTVX0VoUIm/s1600-h/DSC01171.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFS1ANnpMJdciEuKDGQTa2ZuhMs0jP1O4JUfbq-s2O18-QPEpMcvvob27jXcFXuO2s5iKHrs6snn6J5lh_Mi-3FAwK9s07KGYbw9wuo8ZyohCWhRf_s4JrTI5T8dd9AVgbdTTVX0VoUIm/s320/DSC01171.JPG" alt="" id="BLOGGER_PHOTO_ID_5378681787805047042" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><b><i>Serves 2</i></b><br /><div><br /></div><div>This is a delicious dish for the vegetable lover and someone who loves ginger. The shredded ginger adds a slight bit of sweetness to the dish and has added health benefits.<br /><br />Ingredients:<br />1/3 cup thinly sliced chicken breast<br />1/4 cup shredded ginger, skin removed<br />1/4 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_0">woodear</span> mushrooms(<span class="blsp-spelling-error" id="SPELLING_ERROR_1">shitake</span>) cut bite size<br />1/2 cup sliced onion<br />1/3 cup chopped green onion<br />1-2 large red or green peppers, sliced<br />2 cloves crushed garlic<br />1 tablespoon oil<br />2-4 tablespoons of water or chicken broth<br />1 teaspoon tapioca flour, mixed with two tablespoons of water and set aside<br /><br />Sauce:<br />1 tablespoon oyster sauce<br />1 tablespoon <span class="blsp-spelling-error" id="SPELLING_ERROR_2">soya</span> bean paste<br />1/2 teaspoon soy sauce<br />1/2 teaspoon sugar<br /><br />Preparation:<br />1. Heat the oil in a wok or large frying pan over medium heat.<br />2. Add garlic and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">onion</span> and cook until turning brown.<br />3. Add the chicken and keep stirring until the outside of the chicken turns white.<br />4. Add the water, shredded ginger, mushrooms and stir fry to combine.<br />5. Add the sauce, the peppers and the green onions, cook for one minute.<br />6.Add the tapioca flour.<br />7. Serve immediately with steamed rice.<br /><br />Of course you can customize the ingredients to your liking, personally I love ginger and I load up.<br /><br />I hope you enjoy!<br /><br />Sincerely,<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Toom</span></div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com0tag:blogger.com,1999:blog-2518544743824051445.post-75636955292882626592009-09-02T03:42:00.001-07:002009-09-02T04:13:06.630-07:00Thai Chili Peppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKEZxVk-dYroDvAj-aYObAPrlJCsOc-njZ6r6gFfwOumEehkqIISSBWmZWOxMRhX4Ltb7eWQ1GaROR7gmm50h_GtH3wnrzJg-mC8QYWFkdKIvE6jFEhsuE-cppqVICsCiblBRLmeG2L2l/s1600-h/DSC01159.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKEZxVk-dYroDvAj-aYObAPrlJCsOc-njZ6r6gFfwOumEehkqIISSBWmZWOxMRhX4Ltb7eWQ1GaROR7gmm50h_GtH3wnrzJg-mC8QYWFkdKIvE6jFEhsuE-cppqVICsCiblBRLmeG2L2l/s320/DSC01159.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5376819498750438498" /></a> Red Thai chili peppers or "<span class="blsp-spelling-error" id="SPELLING_ERROR_0">prik</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ubon</span>" in the Thai language are about the most common and important ingredient of the Thai kitchen. Depending where you are from, you may have to experiment with different types to find something to suit you. <div><br /></div><div>Dried Chili Peppers:</div><div>Remove the stems and</div><div>place the chilies in a shallow wicker basket.</div><div>Make sure that the weather will cooperate and place in strong sunlight for 2-3 days. Store them in any sealed container and keep them dry.</div><div><br /></div><div> You can also use dried peppers from your local market. Be <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">careful</span> not to hurry the process by using the home oven, the result will be a quick evacuation due to watery eyes and uncontrolled sneezing!</div><div><br /></div><div>Enjoy the peppers!</div><div><br /></div><div>Sincerely,</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Toom</span></div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com1tag:blogger.com,1999:blog-2518544743824051445.post-72553078752266201152009-09-01T04:58:00.000-07:002009-09-01T05:28:14.184-07:00How to Make Red Chili Paste<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEily5QTsstOlxy2tk4jW9sjh4QmBeGb6UHrg6r0nsj4PUL55JQEDniysmVaSXf9XT42RADozf4t6lDL47O6sQuKvYFC6ivYCYh2q2znILWVQr6OPNAP0IggfNU97RAvlD2tjZMsCKWgDKEA/s1600-h/DSC01153.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEily5QTsstOlxy2tk4jW9sjh4QmBeGb6UHrg6r0nsj4PUL55JQEDniysmVaSXf9XT42RADozf4t6lDL47O6sQuKvYFC6ivYCYh2q2znILWVQr6OPNAP0IggfNU97RAvlD2tjZMsCKWgDKEA/s320/DSC01153.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5376467275035514226" /></a>Chili Paste is the first and most important <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">ingredient</span> for curry dishes. As usual, the fresher the better and if you can get your hands on a mortar and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">pestle</span>, then you too can make delicious chili paste. I hope you are in good shape, because it is quite a lot of work, but it is worth it!<div><br /></div><div>Dried Ingredients:</div><div>One serving</div><div><br /></div><div>5-7 large red chilies, such as <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">tabasco</span></span>, seeds removed and soaked in water for about 10 minutes.</div><div>1 roasted cardamon</div><div>1 teaspoon roasted coriander seeds</div><div>1/4 teaspoon salt</div><div>1/8 teaspoon black peppercorns</div><div>1/8 teaspoon cumin seeds </div><div><br /></div><div>Fresh Ingredients:</div><div>1/2 teaspoon <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">ginza</span></span>, skin removed and chopped</div><div>1/2 tablespoon lemongrass, crushed and chopped</div><div>1/2 tablespoon garlic, crushed</div><div>1/2 tablespoon shallot, pealed and chopped</div><div>1/4 teaspoon <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">kaffir</span></span> lime skin chopped</div><div>1/2 tablespoon <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">galanga</span></span> </div><div>1/4 teaspoon shrimp paste</div><div><br /></div><div>Preparation</div><div>1. Combine the coriander seed, black peppercorns cumin seeds and salt in the mortar and grind them <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">into</span> a powder then add the paste.</div><div>2. Add the <span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">ginza</span></span>, lemongrass, garlic, shallot, <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">kaffir</span></span> lime skin and <span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">galanga</span></span> and pound until smooth.</div><div><br /></div><div>I hope you enjoy and have fun!</div><div><br /></div><div><span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Sincerely</span>,</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Toom</span> </div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com2tag:blogger.com,1999:blog-2518544743824051445.post-68541344507007493992009-08-22T05:32:00.000-07:002009-08-30T05:20:30.920-07:00Welcome to Cooking Thai in Chiang Mai<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRr0sr-WNr-NmPrt8jGSQ8o24XleMX7S7PLcdSQpfd-7byuJWUhJhSl2LtbZnrZmF9u-0a4l4PcBRPG851inL0XYj1hVQ4Ap3xwggd7HId7BQgP9MqZacXd6M7XV73TLVXe4_L2MIhWyr/s1600-h/DSC00783.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRr0sr-WNr-NmPrt8jGSQ8o24XleMX7S7PLcdSQpfd-7byuJWUhJhSl2LtbZnrZmF9u-0a4l4PcBRPG851inL0XYj1hVQ4Ap3xwggd7HId7BQgP9MqZacXd6M7XV73TLVXe4_L2MIhWyr/s320/DSC00783.JPG" alt="" id="BLOGGER_PHOTO_ID_5374622337127710226" border="0" /></a><br />My sister and I love food and especially cooking Thai food. I imagine since you found our web site that you also love the Thai kitchen. We both learned how to cook from our grandmother in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ayutthaya</span>, Thailand. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ayuttha</span>ya was the former capital of the former Kingdom of Siam. There are many different varieties of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Thai</span> food depending upon the region. But it is widely acknowledged that the true "traditional Siam" cuisine is from <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Ayutthaya</span> region.<br />We would like to invite you into our home and help you learn about the Thai kitchen. We specialize in individual instruction so that each person will <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">receive</span> the utmost attention.<div><br /></div><div> The preparation of the food is only part of the experience. You will also take a tour of the local markets to learn about all the different types of meats, vegetables, fruits and to purchase the ingredients for the day. Thailand is truly a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">cornucopia</span> of food, and it is no wonder that the Thai cuisine is regarded as one of the best.</div><div><br />We certainly are not a big "factory school" where there might be some 15 students per class. We would like you to really learn how to cook Thai food and be able to take the knowledge home with you so you can enjoy Thai food for the rest of your life. We realize that everyone learns at different paces, so each course is designed around you to work on your strengths and weaknesses. Please accept this invitation and we look <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">forward</span> to cooking some great Thai food together!<br />Sincerely,<br />Toom<br /><br /><span style="font-weight: bold;"><br /></span></div>R. Bart Cobbhttp://www.blogger.com/profile/18194114771753073402noreply@blogger.com2