Thaifood- pet tun

( Clear duck stew )

INGREDIENTS ( Tip Thai Food )
1 fat duck (about 1 1/2 kg), 1 tsp. of ground pepper, 1 tsp. of salt, 4 tbsp. of dark soy sauce, 4 tbsp. of light soy sauce, 1 tbsp. of Chinese wine, 1 1/2 cups of shiitake mushroom, 15 spring onions, 3 slices mature ginger about 1 cm think, 15-20 mature coriander roots, 20 pepper corns ( just broken in mortar), 1 of one inch length roasted cinnamon, 1 piece of licorice, 10-12 cups of water, 1 chopped coriander plant, 3 spring onions (cut one inch length)
PREPARATION
Pluck and clean duck, cut into about 12 pieces and drain. Mix salt, ground pepper, 1 tbsp. of dark soy sauce and Chinese wine together then brush duck with this mixture. Fry duck in hot oil until golden then remove from skillet, blot off oil and place duck in a pot. Wrap slices mature ginger, coriander roots, broken pepper corns, roasted cinnamon, licorice and 15 of spring onions in cheesecloth, tie securely then place in a pot with duck. Add water and heat strongly until boiling then reduce to low heat. Add shiitake mushroom and season with 1 tbsp. of dark soy sauce and 1 tbsp. of light soy sauce then simmer until the meat is tender (about 2-3 hours). Sprinkle with cut spring onions and ground pepper just before serving and serve hot with sauce.
To make the sauce: Mix 3 tbsp. of light soy sauce and 2 tbsp. of dark soy sauce together and sprinkle with chopped coriander plant.

Thaifood- tom priao

( Sour fish soup )

INGREDIENTS [ Tip Thai Food ]
1 sea perch weighing 500 grams, 3 disk-shaped sliced ginger, 2 disk-shaped sliced galangal, 7 chillies crushed, 2 lime leaves-torn into pieces, 2 lemon grass stalks-sliced and crushed, 1 chopped coriander plant, 3 shallots-crushed, 2 tbsp. of fish sauce,3-4 tbsp. of tamarind juice, 2 cups of water
PREPARATION
Scale, clean and wash the fish then set aside to drain. Cut across the fish body into 1/2 inch thick slices. Put the water in a pot and boil it. Then put in the lemon grass, ginger, galangal, shallots and wait until it boils again then put in the fish. Season with the fish sauce and tamarind juice. When it starts to boil again and the fish is done, add the hot chilli and lime leaves. Taste and adjust as required then turn off the heat. Pour into a serving bowl, sprinkle with the coriander and serve hot.

Thaifood - satay

( Barbecue pork or chicken Thai style )

INGREDIENTS ( Tip Thai Food )
1/2 kg. of pork or chicken meat, 2 1/2 cups of coconut milk, 2 cucumbers, 5 shallots, 2 red chillies, 1 tsp. of ground parched fennel, 3 tsp. of ground parched seeds coriander, 1 tsp. of thinly sliced young galangal, 1 tsp. of finely sliced lemon grass, 1 tsp. of thinly sliced turmeric, 1/2 cup of ground peanuts, 4 tbsp. of vinegar, 4 tbsp. of water , 6 1/2 tbsp. of sugar, 3 tbsp. of palm sugar, 3 1/2 tsp. of salt, 1/4 tsp. of ground pepper, 3 tbsp. of tamarind juice, 3 tbsp. of vegetable oil, 3 tbsp. of kaeng kua curry paste, wooden sticks
PREPARATION
Wash the pork or chicken, slice into strips (1 inch wide and 3 inches long). Pound the young galangal, lemon grass, turmeric, ground pepper, 2 tsp. of ground parched seeds coriander, 1/2 tsp. of ground parched fennel and 1 tsp. of salt together in a mortar well. Rub this mixture on to the pork or chicken. Work the pork or chicken around in the sauce of 1/2 tbsp. of sugar and 1/2 cup of coconut milk. Then set aside and allow to marinate for 30 minutes. Thread the pork or chicken with wooden sticks then broil over a medium charcoal fire and sprinkle with coconut milk, until done. Serve with satay sauce and cucumber salad.
To make satay sauce: Pour the oil in a pan and place on medium heat, when the oil is hot put in the kaeng kua curry paste, stir-fry until good scent comes out, add 1 tsp. of ground parched seeds coriander and 1/2 tsp. of ground parched fennel then add slowly 1 1/2 cups of coconut milk, next add 2 tsp. salt, palm sugar, tamarind juice and peanuts, stir well then remove from the heat and pour into a sauce serving bowl.
To make cucumber salad: Wash the cucumbers, cut into slices about 1 cm. thick, slice shallots and red chillies, arrange it in a salad serving bowl. Mix vinegar, water, 1/2 tsp. of salt and 6 tbsp. of sugar and pour it over the cucumbers, sliced shallots and red chillies in a serving bowl.

Thaifood-Chicken Satay

(Tipthaifood)-Chicken Satay
Ingredients: Makes 4 servings
- 2Lb. White Chicken Meat sliced into 1/4" thick 1" wide strips. - 6 oz. Cucumbers. - 1/2 oz. sliced White Onion - 4 small Red Bell Pepper wedges - 3 oz. Plum Sauce. - 8 oz. Thai Peanut Dip - 1 sliced Kafalir Lime Leaf. - 1 package Coconut Milk Concentrate- 12 oz. water - 4 oz. Indian Yellow Curry - 1 teaspoon Sesame Oil - 24 bamboo skewers Method:
- Add 1 package coconut milk concentrate with 12 oz. warm water.
- Add the Curry,Sesame Oil and Lime Leaf. Mix in the Chicken.
- Let marinate in the refrigerator for at least 3 hours(over night is better).
- Skewer the Chicken strips. Grill to liking. Cucumber Salad:
- Place the Cucumbers in a small serving bowl.
- Place several White Onions on top.
- Follow with a piece of Red Bell Pepper.
- Top with Plum Sauce. Peanut Dip:
- Place in small serving bowl.

Thaifood-Tom Kha Gai

Tipthaifood-Tom Kha Gai
(Sour Chicken Soup)
Ingredients: Makes 4 servings
- 6 oz. Sliced White Chicken meat - 6 oz. sliced White Onions - 2-3 med pieces Galanga(Thai Ginger) - 3-1" Slices of Lemon Grass - 1 oz. chopped Green Onion - 24 oz. water - 1 package(2 oz.) Coconut Milk Concentrate - 4oz. fresh Lime or Lemon Juice - 4oz. Fish Sauce - 1 tablespoon ground Red Chili
Method:- Start heating the water.
- Add 1 package coconut milk concentrate, Galanga Ginger and Lemon Grass.
- Add 6 oz. sliced chicken.Bring to a boil.
- After the soup has boiled for 2 minutes, add the White Onions and Mushrooms.
- In your serving bowl add the Lime Juice and Fish Sauce.
- Do not add this to the boiling soup! When the chicken in cooked, place the soup in the serving bowl with the sauces.
- Garnish with the Green Onions, spice to taste with red chili and serve.

Thaifood-Kang-Ped bhat-Yang

Tipthaifood-KANG-PED BHET-YANG
(THAI ROAST DUCK RED CURRY)
Ingredients (Red Curry Paste): Makes 8 servings- 5 Dry Hot Chili Peppers.- 1 tb Lemon Grass (Sliced).- 2 sl Galanga.- 1 tb Coriander Seeds.- 2 ts Cumin.- 1 ts Fennel Seed.- 1 1/2 ts Black Peppers.- 1/4 Ground Nutmeg.- 3 Shallots.- 5 Cloves of Garlic.- 1 ts Shrimp Paste.- 3 Coriander Roots.- Zest from 1/4 Sm Kaffir Lime- 1/2 ts SaltOther Ingredients:
- 1 Roast Duck.- 5 Plum Tomatoes.- 1/2 c * Small Thai Eggplants.- 4 Fresh Med.Hot Chili Peppers.- 4 Kaffir Lime Leaves.- 1/2 bn Thai Basils (Horapha).- 1 ts Coconut Sugar.- 3 c Coconut "Cream".- 5 c Coconut "Milk".- Fish Sauce.Method:- Put the ingredients for the red curry paste into a mortar and pound until well mixed into a paste.
NOTE: You may use commercially available paste, if available.
- Adjust the amount to taste.
- Debone the roast duck, and cut up the meat into bite-size rectangular pieces (leaving the skin on).
- Cut the neck and wing into pieces. Place the coconut milk in a large saucepan and heat till boiling.
- Add duck pieces and cook till tender.
- Put the coconut cream into a frying pan, add red curry paste.
- Heat over fairly high heat, stiring constantly, till all the paste have mixed in and thoroughly heated.
- Add Kaffir Lime leaves, fish sauce (to taste), coconut sugar, and continue to heat (keep stiring all the time to prevent burning) until red oil starts to form on the surface of the "sauce".
- Add the "sauce" to the saucepan of duck and coconut milk, and bring back to a boil.
- Add all remaining ingredients except the basils,which is to be added when the curry starts to boil.
- Remove from heat and serve with plain boiled white rice.

Thaifood-Tom Yum Talay

Tipthaifood-Tom Yum Talay
(Hot Sour Seafood Soup)
Ingredients: Makes 4 servings
- 20 pc. Jumbo Shrimp- 8 Mussels - 4 oz. Squid - 4 oz. Crab Meat - 6 oz. sliced White Onions - 1 med Sliced Tomato - 2-3 med pieces Galanga( Thai Ginger) - 3 - 1" Slices of Lemon Grass - 1 oz. chopped Green Onion - 1 level table spoon Nam Prik Pao(more if you like spice) - 26 oz. water - 5oz. fresh Lime or Lemon Juice - 5oz. Fish Sauce - 1 tablespoon ground Red Chili(add to taste only)!
Method:
- Start heating the water.
- Add Galanga Ginger, Nam Prik Pao and Lemon Grass.
- Add all seafood.Bring to a boil. After the soup has boiled for 2 minutes.
- Add the White Onions, Tomatoes and Mushrooms in your serving bowl add the Lime Juice and Fish Sauce.Do not add this to the boiling soup!
- When the Seafood in cooked, place the soup in the serving bowl with the sauces.
- Garnish with the Green Onions, spice to taste with red chili and serve

Thaifood -Tom Yum Goong

Tom Yum Goong ( Tip Thai Food )
Ingredients: Suitable for two persons.- 1 kilo of medium shrimp/chicken/pork/squid/seafood - 1/4 kilo straw mushrooms or 1 can,drained - 1 stalk lemon grass in 2-inch lengths - 2 fragrant lime leaves (mangrood) - 1 teaspoon salt - 2 tablespoons fish sauce - 3 tablespoons lime juice - 1 teaspoon chilli powder (or according to taste) - 5-7 red chillies pounded lightly with coriander sprige - 6 cups water Method:
- Shell the shrimp except the tail.
- Trim the base of the mushroom stalks, rinse in cold water, dry well, cut in quarter or half.
- Boil water, add lemon grass, mangrood leaves, shelled shrimp, cook for 3 minutes, Add mushrooms, salt.- Remove from heat, season with fish sauce, lime juice and chilli powder.
- Spoon into individual serving dishes, garnish with red hot chili and coriander sprigs.
- Serve hot.

Thai Food - Pad Thai

Pad Thai ( Tip Thai Food )
Ingredients:
- 225 grams (1/2 lb) Thai rice noodles- 12 medium size shrimp, shelled and cleaned- 1 medium onion, diced- 100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)- 1 tsp garlic, minced- 1 tbsp sugar- 1 tbsp nam pla (fish sauce)- 2 tbsp ketchup- 100 grams (1/2 cup) peanuts,coarsely ground- 100 grams (1/2 cup) vegetable oil- 200 grams (1 cup) bean sprouts
Method:
- 1 tbsp tamarind soaked in 3 tbsp hot water (tamarind usually comes in a package without seeds. Add water and squeeze the pulp of the fruit several times to obtain the sour liquid. Sub-stitute the juice of 1 lime if tamarind is not available. You should find in a Thai,Indian,Spanish,or Asian Market) juice of 1 lemon 2 eggs, slightly beaten
- Soak the noodles in cold water to cover for about 15 minutes. Drain
- Put noodles in a bowl and pour hot water over them. Let stand for about 10 minutes.
- Drain and rinse with cold water; set aside.
- Put oil in a wok or large skillet over medium heat.
- Add garlic and onion. Stir-fry until onion turns translucent.
- Add shrimp and stir-fry for about 2-3 minutes, or until shrimp turns pink.
- Add ketchup, sugar, nampla,preserved radish, tamarind juice, and lemon juice. Stir well.
- Pour in the beaten eggs and let them slightly set for 3 minutes before mixing with remaining ingredients.
- Add noodles, bean sprouts, and peanuts.Mix well.
- Spoon noodles onto serving platter and garnish with 1 cup bean sprouts, lemon wedges, cilantro, and peanuts.