Recipe

Preparation of Yellow Curry Paste

Method

1. Pound all the chili paste ingredients together.
2. Boil water then add sour yellow curry paste. Stir until all the ingredients are well mixed then add lotus stem and Malabar tamarind.
3. Add tamarind ripe puree, palm sugar and fish sauce.
4. Add shrimp and wait until the shrimp is done then add lemon juice, and stir until all the ingredients are well mixed. Remove from heat and serve.

Nutritional information

Acknowledgement

Kularb Saengjongjaroen, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC

The post Yellow Curry with Shrimp and Lotus Stem appeared first on thaitravelguides.com.

Recipe

Method

1. Soak glutinous rice in water for 30 minutes then pound sticky rice. Add 2 tablespoons of water.
2. Wash and pound Bai-ya-nang leaves with 1 cup of water then filter and use only the liquid.
3. Boil fermented fish and throw away the fish use only the fermented juice.
4. Slice bamboo shoot into small pieces, boil and rinse the water three times in order to get rid of the astringent taste.
5. Chop Indian oyster mushroom, ground sponge angled, pumpkin. Add Cha-om and hairy basil leaves.
6. Prepare chili paste by pounding chili bird, shallot, garlic, lemon grass, wild ginger and shrimp paste together.
7. Boil Bai-ya-nang juice wait until it boils then add pumpkin.
8. After pumpkin is cooked, add ground sponge angled, Indian oyster mushroom, bamboo shoot, chili paste and sticky rice.
9. Bring to a boil then add fermented fish sauce, fish sauce cha-om and Bai-ya-nang.
10. Top with red chili and kaffir lime leaves and serve.

Tip

In low sodium (salt) recipe, adding shallot galangal and kaffir lime leaves in chili paste and pound together make this recipe tastier.

Nutritional information

Acknowledgement

Saisuwan Yamprayoon, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC

The post Northeastern Style Soup with Fermented Fish appeared first on thaitravelguides.com.

Recipe

Preparation of Fermented Fish Sauce

(We use 2 tablespoonful/serving)

Method

1. Pound garlic and chili bird together until all ingredients are well mixed.
2. Chop long bean, cherry tomato small, Ma-koak and Ma-eok Thai then add in a mortar and pound together.
3. Add tamarind ripe puree, fish sauce, fermented fish and lime juice. Mix all the ingredients.
4. Add sliced papaya, chopped eggplant then pounding all the ingredients together until they are well mixed. Serves with raw vegetables.

Tip

In low sodium (salt) recipe, addition of eggplant, Ma koak and Ma-eok Thai to make it tastier.

Nutritional information

Acknowledgement

Patcharavee Tanlakit, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC

The post Spicy Papaya Salad with Fermented Fish appeared first on thaitravelguides.com.

Recipe

Method

1. Pound large dried chili pepper, shallot, garlic and salt together until all the ingredients are well mixed.
2. Stir fry the chili paste with oil until aromatic, then add pork and cook thoroughly.
3. Add small cherry tomato, stir until the mixture boils.
4. Serve with fresh vegetables such as cucumber, pea eggplant, cabbage and etc.

Tip

Use of half raw tomato and half cooked tomato makes this chili paste sourer.

Use of coriander root makes this chili paste more pleasing to the sense of taste and smell.

Nutritional information

Acknowledgement

Sangwal Sirimanklakule, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC

The post Thai Northern Style Chili Paste appeared first on thaitravelguides.com.

Recipe

Method

1. Grill green chili, shallot and garlic until done.
2. Peel off the dark skin of the cooked green chili, shallot and garlic.
3. Pound the green chili, shallot and garlic together.
4. Add salt and lime juice then pound until all the ingredients are well mixed.

Tip

Serve with boiled vegetables such as cabbages, pumpkin and cucumber etc.

Nutritional information

Acknowledgement

Surapee Sermpnichkit, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC

The post Green Pepper Chili Paste, Northern Style appeared first on thaitravelguides.com.

Recipe

Method

1. Clean and boil banana with medium heat for around 5-7 minutes then peel banana and cut the banana into 4 pieces.
2. Pour coconut milk into a pot then add skim milk and bring to boil then add banana and Pandanus leaves
3. Add salt and sugar
4. Mix rice flour with water, stir together then pour the mixer into a pot, stir immediately until it becomes homogenous. Remove from heat and serve warm.

Tip

In low sodium (salt) recipe, the rice flour will make the banana to maintain original creamy flavor.

Nutritional information

Acknowledgement

Arunsri Tangwongwiwattana, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC

The post Banana in Coconut Milk appeared first on thaitravelguides.com.

Recipe

Method

1. Chop all mushrooms and coriander root together.
2. To make the soup stock, add chopped mushrooms, pepper, Chinese white cabbage and 500 cc. of water in a pot then boil with the medium heat for around 20 minutes. Then filter the soup off and throw away the remnants.
3. Stir fry garlic with oil, wait until the garlic turn to light brown color and put it in the dish.
4. Boil water then put the rice noodles and mungbean sprout in the boiled water, wait until the rice noodles become soft after that put it in the dish.
5. Add pork, pork liver, pork meat balls into soup pot and boil until all are done. Then put into the rice noodles, add soup and topping with green onion and coriander.

Tip

In low sodium (salt) recipe, adding dried shiitake mushroom, oyster mushroom, straw mushroom and Indian oyster mushroom as well as adding cabbage, corn and onion makes a soup have sweet taste

Nutritional information

Acknowledgement

Titima Patipimpakhorn, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC

The post Rice Noodles Soup with Pork appeared first on thaitravelguides.com.

Recipe

Preparation of Green Curry Paste

Method

1. Pound all the green curry paste ingredients together.
2. Pour half of coconut milk into a pot and bring to boiling point then add green curry paste.
3. Add chicken breast, stir together for around 2 minutes then add fish sauce and palm sugar, continue stirring for another 1 minute then add the remaining coconut milk and crisp eggplant. Bring to a boil.
4. Add kaffir lime leaves, fresh chili and basil leaves then bring to a boil and serve.

Tip

In low sodium (salt) recipe, add coriander seed.

Nutritional information

Acknowledgement

Duongsamon Suyasunanont, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC

The post Green Curry appeared first on thaitravelguides.com.

Recipe

Method

1. Marinate chicken and chopped holy basil leaves, mix it together and set aside.
2. Put vegetable oil in a pan; add garlic and chili then stir-fry with medium heat until they are turn to slightly brown.
3. Add chicken, cook until the chicken is done then add oyster sauce and holy basil leaves.
4. Remove from heat then add fish sauce and serve.

Tip

Adding fish sauce after removing from heat make food have strong salty taste than adding salt during cooking.

Nutritional information

Acknowledgement

Anyanee Isarankura Na Ayuthaya, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC

The post Rice with Fried Chicken and Holy Basil Leaves appeared first on thaitravelguides.com.

Recipe

Method

1. Prepare Pad Thai sauce by mixing tamarind juice, cane sugar, palm sugar, fish sauce and tomato ketchup in a pan, stir all ingredients together with low heat and set aside.
2. Stir fry egg with a little soy bean oil then scrambling into small pieces and set aside.
3. Stir fry garlic and shallot with oil then add soy bean curd and shrimp until all are done then set aside.
4. Add soaked noodles into the pan (If the noodles are too hard, can add more water) then stirring until dry.
5. Add Pad Thai sauce into pan and stir until all the ingredients are well mixed.
6. Add mungbean sprout and chive Chinese leaves then stir until all the ingredients are well mixed.
7. Remove from heat and serve with fresh vegetable and lime juice.

Nutritional information

Acknowledgement

Thanwarin Tangsermwong, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC

The post Pad Thai appeared first on thaitravelguides.com.