Salmon Salad with Thai Style

the art of

Salads

" This salmon dish is perfect for summer--it 's spicy,cold,fresh and simply to make "

Ingredients

Salmon                                                             700 g.

Chilly (hot),(thinly sliced)                                  2    pcs

Red Chilly (not hot),(thinly sliced)                      1    pcs

Garlic ,(thinly sliced)                                         3    pcs 

Coriander stem                                                 3   stems

Palm sugar or Sugar                                           2    ts

Fish sauce                                                        1    tbs

Lime juice                                                       1    tbs

Chilly sauce                                                     1    tbs

Hot water                                                        3    tbs

Tomato                                                           4-5     sliced

Mixed salad                                                    200    g.

How to cook

1.Choped/sliced garlic,hot chilly,red chilly and coriander stems.

2.Transfer the mixture to a food blender.

3.Add sugar 2 st,fish sauce 1 tbs,lime juice 1 tbs,hot water 3 tbs,

and chilly sauce 1 tbs,mixed all together until mix well.

4.Transfer the all chilly from the blender to the sauce.

"Now you get your Thai Spicy Dressing"

5.Thinly sliced the salmon.

Arrange the salmon,tomatos sliced and mixed salad among serving plates.

Top with "Thai Spicy Dressing"

Or if you can not have too spicy,you also can seperate the sauce

Thai Grilled Chicken Salad

Thai-Grilled-Chicken-Salad

We love Grilled Chicken and what we will do,if you can not finished the grilled chicken from last night dinner.

This is the greates way to transform your normal grilled chicken to a beautiful Thai Grilled Chicken Salad.

Serves     4 prs

Prep         5 mins

Cooking   10 mins.

Ingredients

Grilled Chicken                                                300 g.

Thai Chilly Jam                                                1 tbs.

Lime juice                                                       1 tbs.

Sugar                                                               1 ts.

Fish Sauce                                                        1/2 tbs.

Hot water                                                         3 tbs.

Mixed Salad                                                       200 g.

Tomato                                                             1 tomato.

Cashew Nut                                                       10 pcs.

Chilly                                                                2 pcs.

How to cook

1.Shred chicken and place in a plate.

2.Add Thai chilly jam 1 tbs,fish sauce 1/2 tbs,sugar 1 ts

,lime juice 1 tbs and hot water 3 tbs.

This is Thai Salad dressing.

3.Add choped hot chilly to the salad sauce.

4.Add shred chicken

5.Add Fresh mixed salad

6.Cut the tomato to 5 pcs and put on the plate

,put your lovely chicken salad on top,

and top with the cashew nuts and some mint leave



Lovely dish and healthy,Enjoy ^_^



Tom Yum Goong


Tom yum Goong is a spicy and sour soup orginating from Thailand.
Goong = Prawns,So we call Tom Yum Goong,it mean Tom Yum Prawns...
I saw so many aussies friends order the food in Thai restuarant and they alway say,
"Can I get Tom Yum Goong with Chicken?"
So when they serve the food to you,you will alway get the Tom Yum Prawns+Chickens...^_^
So this is a trick when you want to order Tom Yum Goong...for next dinner@^_^@

I have some information about Tom Yum For you guys..


Tom yum goong (ต้มยำ) is a soup originating from Thailand. It is perhaps the most famous dish in Thai cuisine. Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chilies. In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay or tom yum po taek) and mushrooms - usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander leaves.


And this Tom Yum from my version,I dont use Tom Yum paste ^_^
So let make Tom Yum from ORIGINAL VERSION..



Ingredients;

King Prawns or Banana Prawns                                              8 pcs

Red chilly,thinly sliced                                                        2 chillys

                                                                                   *depent on how hot you want

White Onins,thinly sliced                                                     1/2 onins                          

Tomato(sliced in 8 pcs.)                                                      1   tomatos

Tomato sauce                                                                     3 teaspoons

Galangal, thinly sliced                                                       5-6 sliced

Lemon grass,thinly sliced                                                  4   sliced

Lime juice                                                                      1+1/2 tablespoons   

                                                                             *depent on how sour you want   

Fish sauce                                                                       1 tablespoons + 1 teaspoons

Salt                                                                                1+1/2 teaspoon  

Sugar                                                                              1+1/2 teaspoon

Thai Chilly Jam                                                                1 tablespoons

Mushrooms,thinly sliced                                                   7-8 mushrooms

Coriander,chopped                                                          1  bunch

Shallot,chopped                                                              1  bunch

Normall water                                                                 5 cups

How to cook;

1.Pour 5 cups of water into a deep cooking pot and turn heat to medium-high.

2.Add prepared lemongrass,White Onins,Tomato and Galangal to the pot.(Do not put red chilly) Boil 5 to 6 minutes, or until fragrant.

3.Reduce heat slightly to achieve a nice simmer. Add salt, sugar,tomato sauce,thai chilly jam and fish sauce to broth.(Do not put Lime juice) Continue simmering for another 5 minutes.

Galanga very expensive in australia,you can buy this @ chinese grocery about $1.50



I used this tomato sauce





4. Add prawns,red chilly and mushrooms ,Simmer 5 minutes, or until rrawns are pink and plump.

5.Turn down the heat to low and add 1+1/2 tablespoons of lime juice plus.Test-test the soup for spice and sour, adding more chili and/or fish sauce as desired. If too sour for your taste, add 1 tsp. brown sugar; if too salty, add a squeeze of lime juice.

6.Serve in bowls with fresh coriander and shallot sprinkled over. Enjoy!!

Sticky Rice Mango



Happy New Year 2011 Everyone ^_^

Today such a beautiful day to shopping at Fleminton Market on Friday,I love to shopping at Fleminton Market every friday because they have a huge of fruits,vegetables,meat and seafood. And most important is they are so CHEAP!!!!!


I bought a kilo of mango,it was just $3 and got about 3 big mangos.So let start with Thai dessert recipe for to this New Year!!!....Ohhh I forget this is the first recipe of this year+555 ....So Important need to remember @^_^@

Sticky Rice Mango (Khao Nieow Ma-muang)


Ingredients;
1. White Sticky Rice                      1/2 kg.
2. Coconut milk                             1    cup
3. Salt                                           1   ts
4. Mango                                       1   pcs
5.  Alum                                        1   piece**If you do not have Alum ..it fine no worry
6. Black Sesame                             1/4 ts
7. White sugar                               1/2 cup

The best sticky rice to make coconut rice is..."Old rice"...because when you steam the sticky rice,the seed of the rice come out very nicely.And if you use "New Rice"...they will come out look like "Rice Congee"  ^_^


So how to check you rice is OLD or New...Look at the package,they usaually tell you when they are produce.......

Many friends asked me about....(Especially Australian friends 's)

Why Thai dessert have some salty taste????

~_~ (I known because most of australian dessert all very sweet or sometime is too sweet)

Because In Thailand many desserts,they have a salty taste mixes with sweet taste,

and usually we use salt to make it salty...

And when they mixes up with sweet..you can taste it better..

It look like the salty taste brake the sweet taste and ....the taste come out very yummy^_^

....So i dont know i give you the best answer or not...eieiei

How to cook;
1. Soak the sticky rice with alum for 10 mins.
2. Rinse sticky rice with clean water about 4-5 times.
3. Soak the sticky rice in water for 20 mins.
4. Rinse the water and for 20 minutes on medium-high in a sticky rice steamer. If you don’t have a sticky rice steamer, you can try steaming in the microwave in a covered bowl with an inch of water.**Microwave for 12 mins.
5. While steaming, prepare the coconut sauce for the rice. Add the 1 cup of coconut milk to a saucepan along with the 1/2 cup of sugar,1 teaspoon salt, and stir over low heat until dissolved. Set aside. 
6. Prepare the coconut topping sauce as well. In another small saucepan, add the 1/4 cup coconut milk, 2 teaspoons sugar, and 1/2 teaspoon salt, and stir over low heat until dissolved. Mix the tapioca starch with a little bit of water in a small bowl until a paste, then add as well. Mixing the starch beforehand will prevent any lumps from forming in the sauce. Stir until thickened, and remove from heat.
7.When the rice is finished, spread out in a shallow bowl and cover with all the thin sauce (the sauce you made first). Stir well and leave it until the rice soak with the coconut sauce.
8.Slice mango as shown and arrange on a plate. Spoon an equal amount of sticky rice next to it, and top with a few spoons of the thicker sauce. Garnish with toasted sesame seeds.

Why we have to soak the sticky rice with alum ?????????

I discover this from my mum (Nowaday she still in Thailand)

Because usually when I cooked Coconut Rice..

The coconut rice came out very bad ...look like rice congee

But when I buy Coconut rice from the market in Thailand...

The coconut rice look very yummy and the rice seeds look very nice.

Sooooo...Mum told me,they used Alum to soak with the rice..

But the secret is....dont soak too long

Because the Alum taste very puckery...

So be carefully dont soak to long and need to wash by clean water about 4-5 times,until they have no taste ^_^ 

Normally Sticky Rice Mango,we just serve coconut rice with sweet mango,But so bored..

we need something new!!!! I think about Sushi in Japanese restuarant....

So let do it @^_^@