Activity 2

[Teacher Milosh]

Dear Students,

I hope you have been surfing the internet and scanning for the text of your favourite Thai foods.
How to prepare food you can type here.
If you have any pictures I will teach you how to add them too.

Teacher Milosh

[Samaporn Udomrat :)]

Dear T.milosh

Ingredients.
Tofu Tube 1 tube
100 grams minced pork sauce.
½ cube of chicken soup cubes.
Soya sauce (or fish sauce) 2 tbsp.
Sugar 1 tsp.
2 stalks of spring onion.
2 stalks of coriander.
4 cups water.

Garnish with minced pork sauce.
100 grams of minced pork.
Oyster sauce 1 tbsp.
Soya sauce (or fish sauce) 1 tsp.
Sugar ½ tsp.
½ teaspoon ground pepper.

How do ?
1. The ground pork mixed with various ingredients are oyster soya sauce (or fish sauce), sugar and pepper. Mix ingredients to the pork chop and set aside.
2. Cut spring onion and coriander root. To rinse thoroughly. Drain then cut into pieces and then take the tube, sliced tofu the size of about 1.5 cm thick
3. Preheat to medium heat is quite strong. Add water into the pot. Add chicken pieces to. Enough water to boil and then cut the tofu into a tube put down. Wait until water boils again, then dip the cooked pork, chopped into small pieces as pan subsidiaries entered.
4. Seasoning with soya sauce (or fish sauce) and sugar. Then the spring onion and coriander leaves, cut into pieces and then put that down. Wait until water boils again, turn off oven immediately.
5. Scoop in a bowl sprinkled with a little pepper

Very Delicious.

[kritsana Anan]

1.Heat oil moderately.
2. Add 1 handful Basil into the frame, but do not fry the new woman.
3. scoop out the sweet basil leaves in a cup and set aside. Use a spoon until Yi Kaprao Oil (aromatic oil, basil went by: P).*
4. Pound chilli + garlic + salt
5. fry the garlic and chili oil we fry until fragrant basil leaves.
6. Insert meat as entertain.
7. Kraprao Oil put fried ripe enough to be a little green. Add the onion is very
8. Season with fish sauce, brown sugar, soy sauce, black pepper, a little white
9. add fresh basil leaves to add more. Add broth or water so little time.
Just clear the floor pan only. (Because they do not like basil bring wet).

[Sittinee Tisupakorn]

Hello Teacher : Pineapple Fried Rice
This is an all-around favorite. You will find this dish on almost every Thai restaurant's menu. It is also fun to make, because you can actually serve in the pineapple!

Ingredients:
1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice


Directions:
1. Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.
2. In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.
3. Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.
4. Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.
5. Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and / or sliced beets.

[Issare Jaturos]

Dear T.Milosh
Ingredient Of Chili Macker
1. 2-7 grains Chilli
2. 2 tablespoons sugar
3. 1 teaspoon shrimp pastel
4. 3-4 limes
5. 3-4 shallots
6. 2-3 gralic
7. 1/2 water
8. 7-10 eggplants
9. Fish sauce
10. Makerel fry
11. Eat Vegetables with Chili Mackerel
12. Pepper

How to make Chili Sauce Mackerel

First, the shallots, garlic, pepper Cover the grill and peel off. Finished the fried mackerel to the ripe Remove bone from meat, fish out only two. Completed the grilled red pepper, garlic smell roast chamber to strike a different grill and compatibility. But do not strike the information. Done put two fish to strike together. Boiled down to the water and then mix them together) cooked taste with fish sauce and lime juice. Taste as you like. Put finished eating a bowl with vegetables or served with boiled vegetables.

Note the infant does not enter a course set. Depending on preferences.

I request you succeeds in the cooking this time

Goodluck

[Artitiya Puntalee]

Papaya Salad (Som Tum)

Papaya salad is very popular with both Thais and foreigners. It combines many vegetables such as papaya, tomato, chilies, galics, etc. Thais like to eat with sticky rice and barbecued chicken.

Papaya Salad Ingredients

1. 2 cups shredded green papaya

2. 1/2 cup shredded carrot

3. 1/2 cup sting bean (cut into 1" long)

4. 2 tablespoons fish sauce

5. 1 1/2 tablespoons palm sugar

6. 3 tablespoons lime juice

7. 1/2 cup tomato (wedged)

8. 1/3 cup dried shrimps

9. 1/4 cup peanuts

10. 10 green chilies

11. 5 cloves fresh garlic

Papaya Salad Preparations

1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.

2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.

3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.

4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.

[Patcharamol Suteerasarn]

Curry catfish

Ingredients

-catfish cut 500 g.
-flour 1 measuring cup
-red green yellow chilli 3 seed
-fish sauce 1/4 measuring cup
-sugar coconut 2 tablespoon
-curry 1/4 measuring cup

How to make?

1.Add oli to frying pan.Set fire to heat wash the catfish to mix with flour thorougly exhausted.the catfish fry into the frame around.Plate to drian set aside.

2.to enter the oil and stir-fry pan and heat to hot add curry pasta to fry the onion.Add alittle water stir thorougly and season with fish savce with fish savce, sugar coconut and stir to combine.
Taste for salt,sweet relish,red green yellow chilli ,fresh taste good when fried dired fried catfish into the mix thorougly. the plate,seved on aplate.Rite function Garnish with lime leaves , beatifully fried.

[thanyarat]

You could use tinned fish or a combination of tinned and fresh, but I like making these with fresh white fish fillets that have just been broken up a bit and stirred into the potato, rather than thoroughly mashed and mixed in completely. One small-to-medium piece of fish is enough for two very large baking potatoes, making four halves. (Mix the potato with a ready-made soft cream cheese with herbs and garlic instead of making garlic butter if you prefer.)

You will need
- 2 very large baking potatoes
- 1 white fish fillet
- 1 oz (25 g) grated Cheddar
- 1 tbsp butter
- 2 cloves of garlic
- 2 tsp chives or parsley
- Salt & pepper
http://saxzero113.files.wordpress.com/2010/12/1238330932.jpg

[tatong]

Thai Recipe Ingredients
* Vegetable oil 3 tbsp.
* Prawns, peeled and cleaned 8 oz.
* Green bell pepper, cut into bite sized pieces 1/2
* Onion, cut into bite sized pieces 1/2 head
* Cucumber, cut into bite sized pieces 1/2 cup
* Pineapple 1/2 cup
* Tomato cut into wedges 2
* Sugar 2 tbsp.
* Vinegar 2 tbsp.
* Soy sauce or fish sauce 1 - 2 tbsp.
1. Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.

2. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.

3. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.

4. Spoon this dish onto a plate and serve hot with other main dishes.
Tips…
This Thai sweet and sour dish differs from the Chinese variety in that the sauce has no starch thus the dish is much lighter and more delicate. It also does not have tomato ketchup in it.

Thai cooking can sometimes prove difficult due to the fact that Thai ingredients vary in taste and intensity. One bottle of fish sauce tastes different to another and may also be saltier. So, when cooking Thai food, you have to taste your food as you cook, season it bit by bit and correct the taste as you go along

Refer : http://www.horapa.com

[Ratsarin Nalintaweepat]

Instructions

Things You'll Need:

2 cans unsweetened coconut milk

2 lbs. skinless, boneless chicken breast

2 tbsp. Thai red curry paste

1 large lime-zest only, finely chopped

2 cans bamboo shoots-drained and cut into thin strips

6 tbsp. brown sugar

4 tbsp. fish sauce

2 c. loosely packed fresh basil, cut into thin strips

Groceries

Spatulas

Woks

Spatulas

1
Scrape the thick cream from the tops of the cans of coconut milk and heat it in a wok or large skillet on medium-high. Mix in the curry paste and cook, stirring, for 2 minutes.

2
Place the chicken in the wok and cook it until no pink shows. Add the remaining coconut milk and cook for another minute.

3
Add the lime zest and bamboo shoots and cook for 2 minutes. Add the fish sauce and sugar, cover and simmer for a few minutes.

4
Remove the wok from the heat and add the basil. Toss to incorporate the basil and serve over sticky rice.[/center[center]]

[Nisa Akanitprom]

Salad omelet

Ingredients:

4 chicken eggs.
Cool basil 1 / 2 cup
1 stalk celery Kum.
Oil Cup
Lettuce

Salad dressing ingredients:

Chilli, pounded 10 tablets.
2 tablespoons shallot.
2 tablespoons chopped garlic.
Sugar 2 tsp.
Fish sauce 1 Tablespoon
Lemon juice 3 tbsp.

How do:
1. Egg bowl leaven

2. Put Oil in the pan. Set fire to heat the yellow eggs fried on both sides. The plate, then turned to the rolls crosswise into pieces.
3. The omelette with basil, chopped celery Kum put water container topped with spicy mix to combine. Arrange on a plate served with lettuce prepared to.

Menu easy to guarantee that is not difficult. To work as a snack food or make meals knew. It was delicious Degongnegn

[Natnaree pinrat]

Dear T.milosh :')

How to make Khai Nam .

1. Add egg, onions, pepper, onion, coriander and half. Beat to combine, then set
hot oil, then make omelet
2. Bring the Pork chop marinated in oyster sauce, sugar, pepper
3. Take a little oil, fry garlic until fragrant pound. Then add water to enter.
Soup and then cut down to only omelette.
Then making a pork chop into small pieces Add pepper sauce to fill Khai Nam.
Or sugar to taste any.

[Kanameporn Yuktanon]

Pork Omelet
We need:
2 eggs
2 tablespoons of fish sauce
1 teaspoona of Maggiseasoning
8 ounces of ground pork
1/2 cup of oil

Let's cook!
first, combine the eggs with the fish sauce, Maggi seasoning.
Beat the mixture well and add the ground pork.
Continue to stir until the ground pork is evenly dispersed.
Heat a pan and add a quarter of the oil.
Wait for the pan to get hot, then pour in a quarter of the egg mixture.
Turn down the temperature to midium-high and fly the mixture for 2 minutes, or until cooked.
Turn the omelet on to a plate and continue the cook the remaining mixture in extra oil until all four omelet are cooked.

[on-uma pimpa]

Ingredients.
600 grams of pork.
5-6 large cloves of garlic cloves.
Pepper seed 1 tablespoon
Soya sauce 3 tbsp.
Sauce (or fish sauce) 2 tbsp.
3 tablespoons palm sugar.
Cream 1 / 3 cup

How do
1. Wash the pork thoroughly. Mop water and then dried, cut into pieces approximately 2 inches thick, about 3 mm.
2. Epeืoukornaedeiam sleeve. Rinse thoroughly, then cut into small pieces. Be thoroughly pounded with pepper pellets.
3. The pepper mill that was put in the sliced pork. Adding various ingredients and coconut milk 3 tablespoons to mix different ingredients. Together and then fermented for 3 hours or overnight.
4. When the fermentation has already Pork skewers acquired. (Prior to the wooden skewers soak them first for about 30 minutes to help prevent wood burning) during the open fire oven 350 ° F.
5. Place the pork on skewers finished on the grill. The remaining cream to apply to all wood in the oven before.
6. Bake for about 15 minutes with out flip reverse Apply coconut milk into the wood all over again. Then bake for 15 minutes to flip upside down to apply coconut bake another 5 minutes until pork is cooked, remove from the oven.
7. Arranged on a plate served with hot rice was all in..

[Surapar Tisonti]

Ingredients

1. Shelled prawns 2 lbs.
2. Clear broth 3 cups
3. Lemon grass, cut 1 inch pieces, lightly pounded 1 stalk
4. Kaffir lime leaves, torn 3
5. Coriander roots 3
6. Tomatoes (small) 5
7. Canned mushrooms 1/2 cup
8. Fish sauce 4 tablespoons
9. Lime juice 4 tablespoons
10. Coriander leaves 1 tablespoon
11. Toasted chili paste, fried 2 tablespoons
12. Small chilies, lightly pounded 5

Method

Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots. Cover the pot until it begins to boil. Add the tomatoes, mushroom and fish sauce and leave to cook. Add he prawns, wait for the broth to boil, remove the pot from the heat. Put chili paste and lime juice into a bowl, spoon stir until mixed well, then add he small chilies. Pour the Tom Yum soup into the bowl and stir gently until well blended. At this point, if required add additional spices to taste. Sprinkle the coriander leaves and serve while hot.

[Sudaporn Crongchon]

We need :

Ingredients
1 roasted duck deboned and cut into well sized pieces
2. 5 pieces of pineapple, cut into bite sized pieces
3. 4 fresh kefir lime leaves, chopped
4. 1 teaspoon sugar
5. 2 1/2 cups coconut milk
6. 8 cherry tomatoes
7. 1 cup eggplant, cut into bite-sized pieces
8. 1/2 teaspoon salt
9. 2 tablespoons fish sauce
10. 1/2 cup water (or chicken stock)
11. 1 1/2 tablespoons vegetable cooking oil
12. 3 tablespoons red curry paste
Preparations
1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.
2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, affirm lime leaves, sugar, salt, and fish sauce.
3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl.

[Nuttacha Panarach]

Small fresh “bird shit” chilies 25
Small dried chilies 15
Garlic, chopped 6-8 cloves
Fresh turmeric, chopped 1 Tbsp
Salt 1 tsp
Shrimp paste 1 Tbsp

Using a mortar and pestle, smash all of these together very, very finely (it is important to do this well so you won’t happen upon any large bits of chili in your soup!).



The finished curry paste.


Simmer until the fish is just done, 2-3 minutes, remove from heat, and you’re done!

Put the curry paste aside and prepare the soup ingredients. Thinly slice sour, slightly unripe pineapple, about 1 cup. Clean and cut some fish into bite-size pieces until you have about 1-1 1/2 cups. I’m using a kind of fish known as plaa kraphong (sorry, can’t recall English name), which is the most common fish used in this dish. I reckon any white-fleshed sea fish will do. Set both of these aside. For your mise en place you’ll need a bottle of fish sauce, 3-4 sliced limes ready for squeezing, and some sugar.

Bring about 3-4 cups of water to the boil, add about half of the curry paste and stir and simmer until the broth is fragrant. Add more curry paste if necessary, but don’t add it all at once as it may be too much!


Simmer until it begins to soften, 3-4 minutes, and taste the curry. The pineapple should add a slightly sweet flavor to the broth. If you prefer more of this, add a bit of sugar.

Squeeze a few limes’ worth of lime juice into the broth until you reach a tolerable state of sourness.


Remember, it is called “sour” curry, so there should be a definite sour taste, followed by spicy, salty and sweet. Add some fish sauce if it isn’t salty enough.

Now add your fish.

Simmer until the fish is just done, 2-3 minutes, remove from heat, and you’re done!

Serve with rice.


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[Pimwara Punyatanasup]

Ingredients :
450 g firm white fish fillets
3 tablespoons cornflour or rice flour
1 tablespoon fish sauce
1 egg, beaten
1/2 cup fresh coriander leaves
3 teaspoons Red Curry Paste or commercial paste
1-2 teaspoons chopped red chillies, optional
100 g green beans, very finely sliced
2 spring onions, finely chopped
1/2 cup oil, for frying
Basic Dipping Sauce or commercial sauce
thai fish cakes (Tod Man Pla)

how to make?
1.Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.
2.Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.
3.Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.

[siwaporn buncharoenwanit]

Ingredient
1.Egg.
2.Red cabbage,Aychan flowers.
3.Oil
How to make Fried egg green.
Boil the cabbage or aychan flower and collect the dark purple cabbage juice. Add half a teaspoon of juice to the egg white. Gently mix together. The color is now green. Fry on a medium heat. White + Purple = Green

[kanyanat kongsakul]

Pad Thai
One of Thailand's best known noodle dishes. It is eaten as a light meal at any time of the day or night, and is especially popular at the night markets throughout the country.

]b]Ingredients: [/b]8 oz (250 g) rice noodles (sen lek)

3 tablespoons oil
3 garlic cloves (kratiem), minced
1/4 cup dried shrimp/prawns
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar
2 tablespoons tamarind juice (ma-kaam piag)
1 tablespoon paprika
1/2 cup fried tofu
2 tablespoons dried unsalted turnip, cut into small pieces
1 egg, beaten
1/4 cup 1-in (2.5-cm) lengths chopped chives
1/4 cup (2 oz/60 g) ground roasted peanuts
1 cup bean sprouts

Garnish:

1/2 cup bean sprouts
1/2 cup chopped chives
1/4 small banana blossom, cut into strips
1/2 lime, cut into wedges

How to cook:

1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.

2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

3. Add the fish sauce, sugar tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.

4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve

[Chanatya Bunpot]

Dear. Teacher Milosh

Tilapia chili sauce, mix ingredients, it is not difficult.

The first tilapia.
Rough chopped garlic 2 tablespoons.
Red chili 2 tablespoons chopped rough.
¼ cup tamarind water.
¼ cup fish sauce.
¼ cup palm sugar.
Cayenne pepper ¼ cup yellow split ricochet.
Cool basil leaves ¼ cup other.
Oil for frying.

How to make the initial step. I have to deal with the tilapia first by asking to express platelet delve filling out the chevrons and 2, then wash thoroughly. And then steam cooked. Leave to dry. Done only add oil and heat pan is hot enough to fry tilapia, yellow frame Plate to plate and set aside to drain. Then followed by a fried basil leaf to the frame again as well.

Now it comes to water, then pour chili. From Pound garlic and chili together. Oil to fry with the onion. Add tamarind water, fish sauce, palm sugar (sugar, coconut, but if it's even more fragrant) Stir everything together. Stew is thick enough, can add flavor mellow Poriueheoong follow. Then pour over the fish. Sa beautiful eyes, tune up with fried basil. It shall be done. Along the chain network with hot steamed rice.

[Warisara Chaiyanatsakul]

Boiled egg fried with tamarind sauce

Ingredients.


1. Egg
2. Fragrance Soi.
3. Fish sauce
4. Granulated sugar
5. Tamarind water.
6. Coriander
7. Red pepper.
8. Oil for frying eggs.


How to do ?

1. Wash thoroughly boiled egg for about 10 minutes, lift the pot to scoop water cold eggs. Peel and wash thoroughly.
2. Lift the pan and heat. Heat oil hot enough. Add boiled eggs and fry to the yellow ball.
3. Peel onion, cut Soi lengthwise and then fried with oil, the yellow plate.
4. Tamarind stew, fish sauce, sugar, rubber Matum taste the cinnamon.
5. RIP 2 egg halves arranged on a plate to boil water and then sprinkle the coriander, chili sauce dip Sliced red.

[Prim Hirunsirisawat]

Green fried egg!! I wanna try that one. *0*
Looks interesting.

[Teacher Milosh]

I'd like to taste Tilapia fish but without chili