Pineapple Fried Rice

Ingredients

* 200 grams small shrimp peeled and deveined

* 100 grams chicken breast

* 150 grams fresh or canned diced pineapple

* 2 cup cold steamed rice

* 1 teaspoon finely chopped garlic

* 1/2 onions, sliced

* 1/2 carrot, sliced

* 1/4 cup peas

* 1 teaspoon salt

* 1 teaspoon sugar

* 1 teaspoon white pepper

* 2 tablespoons soy sauce

* fried cashew nuts (for garnishing)

* cooking oil

Preparations

1. Heat oil in a wok over medium heat, add the garlic stir until golden brown. Add the shrimp and chicken. Stir it occasionally until nearly cooked. 2. Add carrot and onion, stir it until the carrot is cooked. Then add rice, salt, sugar, white pepper, pea, soy sauce and fresh pineapple. 3. Stir until all ingredients mixed well (about 2-3 minutes). Remove from heat, transfer fried rice into hollowed-out pineapple halves. Garnish on top with cashew nuts and serve immediately.

Green Curry Chicken

Ingredients

* 1/4 cup green curry paste

* 350 grams chicken breast or thigh, cut in bite-size pieces

* 1 1/4 cups coconut milk

* 1/4 cup thai basil leaves

* 2 eggplants, cut into small pieces.

* 1/2 cup chicken stock

* 2 teaspoons palm sugar

* 3 tablespoons fish sauce

* 2 red chilies or jalepeno sliced diagonally

Preparations

1. Bring ½ cup of coconut milk (shake well) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot. 2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender. 3. Add Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

Pad Thai

Ingredients

* 12 fresh Shrimp

* 90 gram Dry Rice Noodle (3 - 5 mm)

* 50 gram Fresh Bean Sprouts

* 2 tablespoons Chopped (1") Scallions

* 6 tablespoons Fish Sauce

* 6 tablespoons Oyster Sauce

* 2 tablespoons Tamarind Paste

* 2 teaspoons Vinegar

* 2 tablespoons Palm Sugar or Cane Sugar (Palm Sugar will enhance more flavor to the dish)

* 2 Tablespoons Preserved Turnip

* 2 Tablespoons Crushed Peanuts

* 1 Tablespoon Paprika

* 2 Eggs

* 1 Teaspoon Red Chili Powder (optional)

* 1/2 Lemon

Thai Food Preparations

1. Soak the noodles about 30 minutes in room temperature water. 2. 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, Palm Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted. 3. Season with the Fish Sauce, Oyster Sauce, Tamarind Paste and Vinegar. Then add Bean Sprouts, Scallions and Red Chili Powder. Stir fry quickly ensuring everything is well combined. 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.

Chicken Satay

Ingredients

* 600 grams chicken breast

* 3 slices galangal

* 1/2 tablespoon lemon grass, finely chopped

* 1 tablespoon salt

* 1/2 teaspoon roasted coriander seeds powder

* 1/2 teaspoon roasted cumin seeds powder

* 1/2 teaspoon white pepper

* 1/2 teaspoon turmeric powder

* 1/2 teaspoon curry powder

* 7 garlic cloves

* 1 cup coconut milk

* 1 1/2 tablespoons vegetables oil

* 2 tablespoons palm sugar

* 1 pack wooden skewers

Preparations

1. Slice the chicken breast finely, width approximately one inch. 2. Pound together all ingredients, until mixed well. Then pour the blended ingredients into the coconut milk. 3. Add the chicken slices and marinate for 90-120 minutes. 4. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling. 5. Grill the chicken slices over medium heat and apply the sauce to the chicken while turning over. 6. When cooked through, serve with Satay peanut sauce and cucumber relish. Peanut Sauce Ingredients: * 2 tablespoons Mussamun Curry Paste * 1/4 teaspoon salt * 2 tablespoons sugar * 1 cup coconut milk * 1/4 cup peanut butter Preparations : 1. Combine the mussamun curry paste and coconut milk together. Season with sugar, salt. The original taste should be the sweet taste and a little spicy taste. 2. Add peanut butter. Then bring to boil over low heat. 3. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay. Cucumber Salad Ingredients: * 125 ml rice vinegar, or white vinegar * 115 gram sugar * 1/2 cucumber, finely sliced * 2 shallots, peeled and finely sliced * 1 large red chilli or jalepeno, seeded and finely sliced Preparations : 1. Place the vinegar and sugar in a small saucepan over a medium heat, and stir until the sugar has dissolved. 2. Remove from the heat and cool. Pour into a bowl, add the cucumber, shallots or onion and chilli and stir to combine.

Hot and Sour Soup with Shrimp (Tom Yum Goong)

Ingredients

* 12 medium-size shrimps, deveined

* 10 mushrooms

* 1 stalk of lemon grass (lightly pounded and cut into 2" long)

* 3 kaffir lime leaves

* 3 tablespoons of fishsauce

* 3 tablespoons of lime juice

* 2 teaspoons of Thai Chilli Paste

* 6 Thai Chillis (pounded lightly, more or less is optional)

* 4 cups of seafood stock

* 1/2 cup of chopped cilantros

* 1/2 cup of chopped scallions

Preparations

1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters. 2. Bring stock to boil, then add lemon grass, kaffir lime leaves, Thai Chillis and Thai Chilli Paste. Let it simmer for about 5 minutes, then add the shrimps. When the shrimps turn pink, add mushrooms. 3. Remove the pot from heat after boiling. Then season with fish sauce, and lime juice. Serve the soup while still hot and garnish on top with cilantros and scallions.

Hot and Sour Coconut Soup (Tom Kha Gai)

Ingredients

* 2 cups coconut milk

* 1 cup chicken stock

* 2-3 medium pieces fresh galangal, peeled and sliced

* 2 one-inched size of lemongrass

* 2 pieces kaffir lime leaves

* 3 chicken breast fillets (cut into well pieces)

* 2 teaspoons Thai chilies, roughly chopped

* 1 tablespoon fish sauce

* 1 teaspoon sugar

* 1/2 cup chopped cilantros

* 1/2 cup chopped scallions

Thai Food Preparations

1. Add coconut milk, chicken stock, lemongrass, kaffir lime leaves and galangal in a pan. 2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally. 3. Add chicken pieces and Thai chillis to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well. 4. Season with fish sauce and sugar. Before serving, garnished with cilantros and scallions.

Basil Chicken (Pad Krapow)

Ingredients

* 450 grams chicken breast, cut into bite-size pieces

* 5 cloves garlic, finely chopped

* 1/2 cup onion, sliced

* 2 tablespoons vegetable oil

* 2 teaspoons oyster sauce

* 2 tablespoons fish sauce

* 2 teaspoons sugar

* 1 cup fresh holy basil

* 5 chillies, chopped and pounded coarsely (more or less is fine)

Preparations

1. Heat a wok until the oil is hot, then stir in garlic and chillis, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly. 2. Add oyster soy sauce, fish sauce and sugar over the mixture and stir-fry another 15-20 seconds. 3. Last but not least add fresh basil leaves. Stir and mix it well, then taste it. Normally, Thai people love to eat this dish with steamed rice and fried egg.