Hoi Malaeng Phu Op Mo Din (Mussels In An Earthenware Pot )

http://www.allthaifood.com/index.asp?contentID=10000004&title=mussels+in++an+earthenware+pot+(Hoi+Malaeng+Phu+Op+Mo+Din)&getarticle=73&keyword=&catid=1

Ingredients:

• 25 mussels
• 10 pieces sliced of galanga
• 2 crushed lemon grass stem
• 5 kaffir lime leaves
• 20 sweet basil leaves
• 2 pieces sliced red hot pepper
• 4 crushed shallot

Ingredients For Sauce:

• 10 red chili peppers
• 7 cloves garlic
• 2 tbsp. lime juice
• 3 tbsp. fish sauce
• ½ tsp. sugar

Method:

1. Wash the mussels and put them in an earthenware pot along with all the other ingredients.
2. Put the lid on the pot, cook for about 10 minutes at medium heat, remove and serve in the pot with the sauce.
3. Grind the chili and garlic in a mortar, stir in the lime juice, fish sauce, and sugar, and put in a bowl to serve with the mussels.

Aeb Goong Fawy (Shrimp Grilled In Banana Leaves)

http://www.allthaifood.com/index.asp?contentID=10000004&title=Aeb+Goong+Fawy+%28Shrimp+Grilled+in+Banana+Leaves%29+%E1%CD%BA%A1%E9%D8%A7%BD%CD%C2&getarticle=35&keyword=&catid=1

Aeb is a Northern Thai-style of cooking meat in which the food is wrapped in banana leaf and roasted on a charcoal fire. Aeb Goong Fawy cooked from shrimps thoroughly mixed with prik kaeng (chile paste), fish sauce, and are then wrapped in banana leafs to form square packets pinned together with bamboo toothpicks. The meat is then roasted until cooked and gives off a pleasant aroma. The word aeb also means a container which can be round or square. The round and square type for holding glutinous rice is called aeb kao or kao eab.

Ingredients:

• 300 grams (about 10.5 ounces or 2/3 pound) Goong Fawy see note below
• 3 tablespoons scallions/green onions, chopped
• 3 tablespoons cilantro, choped
• loose banana leaves
• 2 large dried chiles, seeds removed and soaked in water
• 4 tablespoons lemongrass, chopped
• 1 teaspoon galangal, finely chopped
• ½ teaspoon fresh tumeric, finely chopped
• 1 teaspoon ground salt
• 1 teaspoon gapee (shrimp paste)

Directions:

• Make a chile paste by crushing and pounding the chiles in a motar and pestle until it is fine paste. Wash the shrimp until clean. Put in a strainer to drain water. Mix shrimp with chile paste, green onions and cilantro. Mix gently and divide into three portions. Tear banana leaves about six inches wide and clean thoroughly. Lay the leaves next to each other. Add a scoop of the shrimp mixture to one side of the leaf. Fold over into a square packet and secure with a bamboo toothpick.
• Grill the shrimp packets over low heat charcoal until done.

Note:

Goong Fawy are small freshwater shrmip with small, transparent bodies generally found in fresh-food markets [in Thailand].

Bpeek Kai Mao Daeng - Drunken Chicken Wings

http://www.allthaifood.com/index.asp?contentID=10000004&title=Bpeek+kai+mao+daeng+-+Drunken+chicken+wings&getarticle=206&keyword=&catid=1

In Thai mao means drunk (kimao means to be drunk), and daeng means red. bpeek kai are chicken wings.

This is a useful recipe for something to do with chicken wings. My wife cuts the wings off all the chickens she uses and keeps them in a large bowl in the freezer, when the bowl is full we make this up, and serve it as "tapas" in the restaurant in the evenings. It is good finger food, but perhaps only for adults.

Ingredients:

• one and half pounds of chicken wings.marinade
• 1 tablespoon fish sauce
• quarter cup thinly sliced lemon grass
• 10-15 cloves garlic, crushed
• 1 tablespoon freshly milled black pepper
• 1 tablespoon chopped red birdseye chilis (prik ki nu)
• quarter cup chopped coriander/cilantro (including roots if poss)
• quarter cup tomato ketchup
• quarter cup whisky (preferably bourbon or rice whiskey)method

Directions:

• Mix the marinade, stir the wings until thoroughly coated and leave to
  marinade for 12-24 hours in the fridge.
• They should then be barbequed or grilled over fairly high heat until
  cooked through.
• This is then served with a dipping sauce that consists of 4 parts
  mayonnaise, 4 parts tomato ketchup to one part hot chili sauce (Tabasco
  is suitable, or anything hotter than that.)
• (as for the leading question, most if not all the alcohol is burned off
  in the barbequeing process, so it is quite safe for children, but if you
  *are* making it for the kiddies you might want to reduce or leave out
  the chilis!)

Laab Gai (Chicken Salad)

http://asiarecipe.com/thai/larbgai.html#Laab

Ingredients:

• Grounded chicken 2 lbs
  
• Green onion (sliced) 1/2 cup
  
• Red onion cut in thin wedges 1/2 cup
  
• Mint leaves (shreded) 1/2 cup
  
• Fish sauce to taste
  
• Lemon juice 4 table spoons
  
  Grounded roasted-rice 1 cup
• Green pepper (sliced) 1 tea spoon

Directions:

• Stir the chicken in the hot pan until it is quite done.
• Leave it cool down.
• Mix the chiken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon juice to taste.
• Add the roasted rice powder.
• Taste it one more time and add ingredients until it tastes right.
• Eat with rice or sticky rice.
• Look for some crunchy vegetable like lettuce or napa to eat it with.

(Note: To prepare the grounded roasted rice: first of all heated a pan and put in one cup of rice, stir it back and forth until it is getting brown. Use a coffee grounder to grind it. Some like it fine while others may like it rough. The rough one could add texture to your laab. If you cannot find green pepper, use the dried one but you have to roast it first and then grind it. The laab should have a combination of sourness, saltyness, and hotness. Don't ever add sugar!)

Pad Thai

http://asiarecipe.com/thai/padthai.html#Pad

Yield 2 servings.

Ingredients:

• 12 Jumbo Shrimp
• 3 oz. Dry Rice Noodle (3 - 5 mm)
• 2 oz. Fresh Bean Sprouts
• 1 oz. Chopped (1") Green Onion
• fish sauce to taste
• 3 oz. Oyster Sauce
• 3 Vinegar
• 2 Tablespoons Sugar
• 2 Tablespoons Preserved Turnip
• 2 Tablespoons Crushed Peanuts
• 1 Tablespoon Paprika
• 2 Large Eggs
• 1 Teaspoon Red Chili (if you like it HOT)
• 1/2 Lemon

Directions:

• Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft yet firm.
• Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted. Add the Fish Sauce, Oyster Sauce and vinegar. Follow with the Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything in mixed together. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock.
• Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

Pineapple Fried Rice

http://www.thai-food.com/recipes/pineapple_friedrice.html/

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 chicken3 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.

Goong Gah Tee-em (Garlic Shrimp)

http://www.thai-food.com/recipes/goong_gahtiem.html

Goong Gah Tee-em is a fairly basic dish. It is easy to prepare, and almost always comes out delicious, no matter who cooks it! This dish is usually served with rice. It is not a meal in itself per say, but it is normally served as part of a typical Thai meal, alongside several other dishes.

Ingredients:

• 8 cloves of garlic, crushed to release their flavor
• 2 tablespoons fish sauce
• 2 tablespoons coriander root, minced1 lemon
• 1 1/2 tablespoons brown sugar
• 1/2 teaspoon sugar
• 1 - 2 pounds shrimp (you can use any size you desire)
• Vegetable Oil

Directions:

• First you are going to need to make a marinade. Combine the garlic, coriander root, fish sauce, brown sugar, and pepper. Add in the shrimp and let it sit for half an hour.
• When your thirty minutes have passed, heat 2 tablespoons of oil in a medium sized frying pan. Toss in the shrimp, and stir-fry them until they turn pink. Squeeze a little lemon juice into the mixture, and serve garnished with some sliced tomatoes and cucumbers.