Simple Thai Food: Thai Cooking Made Easy with These Tasty and Authentic Recipes [kindle ed.]

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Simple Thai Food: Thai Cooking Made Easy with These Tasty and Authentic Recipes [kindle ed.]

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  • thai food receips

Table of contents :
Introduction
Tom Yum Fried Rice
Thai-Style Grilled Eggplant Salad
Thai Waterfall Grilled Beef Salad (Nam Tok Neua)
Chicken and Long Beans Stir-fry with Red Curry Paste (Gai Pad Prik Gaeng)
Khao Man Gai (Thai Version of Hainanese Chicken)
Spicy Chicken Stir-Fry with Holy Basil and Egg (Pad Kra Pao Gai)
Spicy Eggy Salad (Yum Kai Tom)
Street-Style Pork Stuffed Omelette
Thai-Style Meaty Balls
Mouth-watering Tom Yum Soup (Tom Yum Goong)
Thai-Style Steamed Mussels
Thai Spicy Pork Salad (Larb Moo)
Glass Noodle Salad (Yum Won Sen)
Thai Green Chicken Curry
Stir-fry Spicy Minced Duck
Thai-Style Cashew Chicken (Gai Pad Med Mamuang)
Thai Grilled Chicken (Gai Yang)
Fried Shrimp Patties (Tod Mun Goong)
Tom Kha Gai
Spicy and Sour Fish Curry (Gaeng Som)
Green Papaya Salad (Som Tam)
Thai-Style Fish in Banana Leaf
Thai Mango Sticky Rice (Kao Niew Mamuang)
Thai Meat Curry (Khua Kling)
Thai Fried Rice (Kao Pad)
Spicy Sour Fish Soup (Tom Yum Pla)
Thai Fried Noodle Dish (Pad See Ew)
Thai Chicken Coconut Soup (Tom Yum Gai)
Thai Grilled Fish (Pla Pao Gleua)
Thai-Style Steamed Fish (Pla Gapong Neung Manao)
Stir-Fry Stink Beans with Shrimps (Goong Pad Sataw)
Author's Afterthoughts
Biography

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Simple Thai Food Thai Cooking Made Easy with These Tasty and Authentic Recipes

By: Layla Tacy

Copyright © 2021 by Layla Tacy

License Notes The content of this publication is protected by national and international copyright laws. Hence, you may not reproduce, edit, copy, print, or distribute any part of it, except with express permission of the author. The author also reserves the right not to be liable for any inference, assumption, or misinterpretation which might lead to any form of damage.

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Table of Contents Introduction Tom Yum Fried Rice Thai-Style Grilled Eggplant Salad Thai Waterfall Grilled Beef Salad (Nam Tok Neua) Chicken and Long Beans Stir-fry with Red Curry Paste (Gai Pad Prik Gaeng) Khao Man Gai (Thai Version of Hainanese Chicken) Spicy Chicken Stir-Fry with Holy Basil and Egg (Pad Kra Pao Gai) Spicy Eggy Salad (Yum Kai Tom) Street-Style Pork Stuffed Omelette Thai-Style Meaty Balls Mouth-watering Tom Yum Soup (Tom Yum Goong) Thai-Style Steamed Mussels Thai Spicy Pork Salad (Larb Moo) Glass Noodle Salad (Yum Won Sen) Thai Green Chicken Curry Stir-fry Spicy Minced Duck Thai-Style Cashew Chicken (Gai Pad Med Mamuang) Thai Grilled Chicken (Gai Yang) Fried Shrimp Patties (Tod Mun Goong) Tom Kha Gai Spicy and Sour Fish Curry (Gaeng Som) Green Papaya Salad (Som Tam) Thai-Style Fish in Banana Leaf

Thai Mango Sticky Rice (Kao Niew Mamuang) Thai Meat Curry (Khua Kling) Thai Fried Rice (Kao Pad) Spicy Sour Fish Soup (Tom Yum Pla) Thai Fried Noodle Dish (Pad See Ew) Thai Chicken Coconut Soup (Tom Yum Gai) Thai Grilled Fish (Pla Pao Gleua) Thai-Style Steamed Fish (Pla Gapong Neung Manao) Stir-Fry Stink Beans with Shrimps (Goong Pad Sataw) Author's Afterthoughts Biography

Introduction

Thai food is one of the hottest culinary trends in the world today, and Thai cooking is a great choice for anyone who wants to try something new. Thai cuisine has the perfect balance of spicy, sweet, salty, sour and bitter flavors, and it uses many different ingredients than other cuisines. But don’t worry; you don’t need to cook with pre-ground and prepared curry pastes or a mortar and pestle to create authentic Thai dishes. You can start your journey into the world of Thai cooking on a budget by purchasing fresh and simple ingredients directly from your local supermarket. When you cook traditional Thai dishes, the taste is not as important as you would believe; your main focus should be to create food that is nutritious, tastes delicious and smells good. For years, the Thai people have made sure that their cooking methods are simple and straightforward, and most of the ingredients that are used in Thai cooking are readily available in supermarkets these days. So, bring out your wok and ladle (and mortar and pestle too) and let’s enter the tasty world of Thai cuisine!

Tom Yum Fried Rice

Let this recipe help you transform ho-hum cooked rice by mixing it with tom yum paste. It will surely add an interesting play of flavors in your usual carbo-loading. Yield: 2-3 servings Cooking Time: 30 minutes List of Ingredients: 2 cups day-old rice, Jasmine rice variety 1 tbsp. vegetable oil 4 cloves garlic, minced 2 small shallots, minced 3 tbsp. tom yum paste 1 tsp. tamarind paste 1 large egg 250 grams shrimps, peeled and de-veined 3 kaffir lime leaves, chopped into thin strips 1 cup Chinese broccoli, chopped 2 tbsp. fish sauce 1 medium lime

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Instructions: 1) In a wok, heat vegetable oil over medium heat. Stir fry shallots until fragrant and then add in garlic and stir fry until fragrant. 2) Stir in tom yum paste and tamarind paste and cook until the mixture turns dry and more aromatic. 3) Add the shrimps and stir gently until they turn orange. 4) Add cooked rice and mix well. Toss the rice to the sides of the wok. Drop the egg to the center of the wok and scramble until firm. Then mix the scrambled egg with the rice. 5) Add the chopped Chinese broccoli and kaffir lime leaves. Mix everything with the rice. Season with fish sauce and mix well. Adjust the taste if necessary. 6) Transfer to a serving bowl.

Thai-Style Grilled Eggplant Salad

The fresh cilantro adds a powerful punch to this seemingly boring vegetable salad. And take note, eggplants taste even better when grilled as the flavor intensifies, so don’t ever skip the grilling part! Yield: 3 servings Cooking Time: 30 minutes List of Ingredients: 3 pieces long eggplant 1 red Thai chili, coarsely chopped 1 tbsp. palm sugar 2 tbsp. fish sauce 2 tbsp. lime juice 2 small shallots, minced Bunch of cilantro 3 tbsp. dried shrimps, finely minced 2 hardboiled eggs, sliced into wedges XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) Wash the eggplants thoroughly and poke some holes on the eggplant.

Set the broiler to medium heat. In a foil-lined baking sheet, place them in a foil-lined baking pan. Grill for three minutes or until the skin of the eggplant is charred then turn it to cook the other side. Set aside to cool. 2) In a small bowl, combine the fish sauce and palm sugar. Whisk away until the sugar is dissolved. Then add in the shallots, chilies and dried shrimps. Pour in the freshly squeezed lime juice and mix well. Toss in the freshly chopped cilantro. Set aside. 3) Once the eggplants are slightly cooled, peel them gently. Slice into bitesized pieces and place them in a serving plate. 4) Pour in the dressing to the plate of sliced eggplants. Garnish with more cilantro leaves and serve with egg wedges on the side.

Thai Waterfall Grilled Beef Salad (Nam Tok Neua)

If you’re craving for some beefy goodness, this recipe is the best bet to answer for such a craving. It is a hands-down favorite of those seeking a protein-enriched dish with a refreshing twist brought about by fragrant herbs. Yield: 2 servings Cooking Time: 45 minutes List of Ingredients: 250 grams beef tenderloin ½ tsp. freshly ground pepper 2 tbsp. light soy sauce Salad dressing 2 tbsp. fish sauce ½ tsp. white sugar 2 tbsp. freshly squeezed lime juice 2 small shallots, minced 1 tbsp. toasted rice powder 2 tbsp. spring onion

Pinch of chili flakes Mint leaves for garnish XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) In a bowl, mix the beef with freshly ground pepper and soy sauce. Marinate for at least one hour. 2) In a separate bowl, pour in the fish sauce, white sugar, lime juice and shallots. Mix well until the sugar is dissolved and set aside. 3) When the beef is fully marinated, prepare the grill. Grill the beef for about 5-8 minutes on each side or until medium rare. Be careful not to overcook the beef. 4) Allow the beef to cool for about 5 minutes. Slice into thin bite-sized strips. 5) Dump the beef strips into the bowl of dressing. Add in the toasted rice powder, chili flakes and spring onion. Mix thoroughly until every strip is coated with dressing. 6) Garnish with fresh mint leaves to give the salad a refreshing kick. Serve with sticky rice and a side of fresh lettuce leaves.

Chicken and Long Beans Stir-fry with Red Curry Paste (Gai Pad Prik Gaeng)

Aiming for a complete meal but lacking the energy and time to concoct one? This simple protein-packed, vitamin-enriched, exotic-tasting dish is worth a try. Yield: 2-4 servings Cooking Time: 30 minutes List of Ingredients: 1 tbsp. vegetable oil 250 grams chicken breast or thigh fillet, chopped into bite-sized pieces 1 cup string beans, cut into 1-inch size 3 pieces of kaffir lime leaves 3-4 tbsp. red curry paste 1 tbsp. fish sauce 1 tsp. brown sugar XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions:

1) Heat vegetable oil in a large pan over medium heat. Add in red curry paste and stir fry for two minutes until it sizzles and appears to be dry. Lower the heat so that the paste will not burn. 2) Toss in the chicken pieces and add in the sugar and fish sauce. Keep on stir frying until the chicken is cooked through. 3) Once the chicken is done, add in the string beans and lime leaves. Continue to stir fry for two minutes. 4) Adjust the saltiness, if needed. Serve immediately with a plate of rice.

Khao Man Gai (Thai Version of Hainanese Chicken)

If you’re fed up with the overfamiliar greasy chicken takeout, then this delectable chicken recipe is the solution. Complete with fragrant rice, dipping sauce and soup, this meal is the real winner. Preparing this will require you a little more time than usual, but the results are worth the extra effort. Consider yourself warned – the sauce is highly addictive! Yield: 2-3 servings Cooking Time: 1 hour and 30 minutes List of Ingredients: Chicken 2 large chicken breasts, bone-in and skin-on 1 tsp. salt 8 cloves of garlic 1 tbsp. ginger, chopped Water, enough to fill the pot Chicken rice 2 cups of Thai jasmine rice

10 cloves of garlic, chopped ¼ cup chicken skin 1 inch-size ginger, finely minced 2 cups chicken stock Dipping sauce 3 tbsp. garlic, minced 8 tbsp. ginger, finely chopped 4 red chili pepper, finely chopped 5 tbsp. soy sauce, dark variety 2 tbsp. palm sugar (if unavailable, then use brown sugar) ¼ cup fermented soybean paste Soup 2 cups chicken stock 1 cup winter melon, cut into chunks Bunch of cilantro or chopped spring onion Salt and pepper to taste XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Chicken 1) Put the chicken breasts, garlic, ginger and salt in a large pot filled with water. Bring to a boil and cook for 20 minutes over low-medium heat. 2) Once cooked, remove the chicken from the pot. Set aside. Do not throw away the chicken stock or the water used in boiling the chicken. Chicken rice 1) In a medium saucepan, put the chicken skin and add in a tsp. of vegetable oil. Let the chicken skin render its own fat and remove the crispy skin immediately once cooked. Now add in the garlic and ginger and cook them in the chicken oil until fragrant. Turn off the heat. 2) Wash the jasmine rice until the water runs clear, and transfer the same to the rice cooker. Pour in the chicken stock and the chicken oil with the ginger and garlic. Mix well and cook the rice until done. Dipping sauce 1) Dump all the ingredients in a blender or food processor and pulse for just a few seconds until you are satisfied with the consistency. Do not overdo it; the sauce must appear to have chunky bits.

2) Transfer to a small serving bowl. Soup 1) Bring the chicken stock to a simmer. 2) Add the winter melon to the stock and cook until soft. 3) Add salt and pepper to taste. Garnish the soup with cilantro or green onions before serving.

Spicy Chicken Stir-Fry with Holy Basil and Egg (Pad Kra Pao Gai)

Anybody who knows how to heat up a stove will certainly enjoy cooking this classic Thai dish. Served with rice, this chicken dish is a certified palate-pleaser. This dish uses a very simple cooking technique without sacrificing quality and taste. Yield: 3 servings Cooking Time: 1 hour List of Ingredients: ½ lb. skinless chicken thighs, cut into bite-sized pieces 3 tbsp. vegetable oil for stir-frying 10 small red chili peppers 10-12 cloves of garlic, finely minced 2-3 shallots, finely minced 4-5 tbsp. soy sauce 2 tbsp. brown sugar 2 tbsp. oyster sauce Bunch of fresh Thai holy basil leaves Salt and pepper to taste

Spring onions and sliced cucumbers as garnish Fried eggs XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) Heat oil in a wok. Add garlic and shallots and fry them over medium to high heat. Stir constantly and then add the finely chopped chili peppers. Continue stirring until the garlic is browned, shallots are softened and the chili peppers have released their spicy aroma. 2) Dump the chicken pieces into the wok and stir constantly. Continue the process until the chicken is cooked through. 3) Pour in the soy sauce and sugar and continue stirring them with the chicken mixture until fully coated. At this stage, lower the heat and tear the fresh basil leaves with your hands then throw them straight into the wok and mix them altogether with the chicken and spices. 4) Adjust the flavor according to your taste buds. You might want to add in a dash of salt and pepper or sugar to temper the spiciness. 5) In a separate pan, cook some sunny-side up eggs. Make white portion crispy while the yolk runny. 6) To achieve an authentic Thai street-food style, serve this dish on top of freshly cooked steamed white rice. Top with sunny-side up egg and some sliced cucumbers. Garnish with green onions to make your eating experience more satisfying!

Spicy Eggy Salad (Yum Kai Tom)

The salad dressing gives a refreshing burst of freshness to the humble plate of eggs. This dish is a wonderful starter to lovely get-togethers. Yield: 3 servings Cooking Time: 30 minutes List of Ingredients: 6 pieces hardboiled eggs 1 red Thai chili, de-seeded and coarsely chopped 2 small shallots, chopped finely 2 tbsp. fish sauce 2 tbsp. freshly squeezed lime juice ½ tsp. dried chili flakes ½ tsp. palm sugar 2 sprigs of fresh cilantro XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) Slice the hardboiled eggs into half. Set aside. 2) Prepare the salad dressing by mixing the chopped chilies and shallots with fish sauce, lime juice and sugar.

3) Stir continuously until the sugar is completely dissolved, and stir in also the chili flakes for some added kick. 4) Transfer the sliced eggs in a nice serving platter. You can also line the platter with fresh lettuce. Drizzle the eggs with the salad dressing and sprinkle generously with chopped cilantro.

Street-Style Pork Stuffed Omelette

There are gazillion ideas on how to cook a delicious omelette, but nothing beats a simple egg-cellent version of everybody’s comfort food. Try this straightforward recipe that will easily transport you to the busy food haven a.k.a. Bangkok streets! Yield: 2 servings Cooking Time: 1 hour List of Ingredients: 5 tbsp. vegetable oil for frying 2 chicken eggs 1 small shallot, finely minced 2 tbsp. ground lean pork 1 tbsp. soy sauce Pepper to taste XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) In a bowl, crack the eggs and break the yolks. Add the ground pork and the minced shallots gradually to the bowl. Add soy sauce and pepper to the mix.

2) Whisk the egg mixture thoroughly and continue beating it until bubbles start forming. 3) While whisking, heat some vegetable oil in a wok. Now add the egg mixture when the oil has heated. Continue beating the mixture until the last moment before pouring it into the wok. 4) Wait until the mixture starts to puff up. Check the bottom and make sure it is golden brown. Then flip the omelette to the other side to ensure that it is fully cooked. 5) Turn off the heat and drain the omelette from excess oil. 6) Serve immediately on a bowl of hot steamed rice.

Thai-Style Meaty Balls

This recipe is out to change your concept that eating meatballs should not equate to dipping bland protein-packed balls with store-bought sauce. Here, the dipping sauce is the real game changer! Yield: 8-10 servings Cooking Time: 1 hour and 15 minutes List of Ingredients: 500 grams ground pork (or chicken), lean 4 tbsp. panko bread crumbs 1 tbsp. fish sauce 1 tsp. lemongrass, minced 2 stalks of green onion, chopped finely 3 garlic cloves, minced finely ½ tsp. ginger, grated 3 sprigs of cilantro, finely chopped 1 egg, slightly beaten Vegetable oil for frying Dipping sauce 1 tbsp. palm sugar

2 tbsp. soy sauce, light variety 2 tbsp. freshly squeezed lime juice 1 tsp. cilantro, chopped finely 1 tsp. ginger, grated 3 garlic cloves, minced finely ½ tsp. dried chili flakes XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) In a large bowl, combine all the ingredients and mix thoroughly. Scoop a tbsp. of meat mixture then shape it into a ball using wet hands. Let the meatballs cool inside the fridge for 5-10 minutes before frying. 2) In a large wok, fry the meatballs over low heat while stirring them gently once in a while until they all turn into golden brown in color. Drain excess oil from the meatballs. 3) In a separate small bowl, combine all the dipping sauce ingredients and mix well. 4) Transfer the freshly cooked meatballs to a serving plate lined with crisp lettuce leaves. Garnish with green onion and/or cilantro. Serve with the dipping sauce on the side.

Mouth-watering Tom Yum Soup (Tom Yum Goong)

A bowl of mouth-watering tom yum is the ultimate answer to a cloudy day. Infused with aromatic herbs and spices, this richly-flavored soup can easily perk up your day! Yield: 6-8 servings Cooking Time: 45 minutes List of Ingredients: 1 lb. large freshwater shrimps (or prawns, whatever suits your fancy) 2 liters of water 5 stalks of lemongrass, outer layer removed and sliced into strips 1 inch galangal (or ginger as substitute), thinly chopped 8 kaffir lime leaves 5 cloves of garlic 8 pieces of Thai chilies, roughly chopped 4 medium tomatoes, cut into wedges 2 medium white onions, cut into wedges

8 tbsp. of fish sauce 8 tbsp. of freshly squeezed lime juice Bunch of cilantro leaves 2 cups of oyster mushrooms XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) While chopping and slicing the herbs and spices, bring water to a boil in large pot. 2) Throw the lemongrass stalks, galangal, kaffir lime leaves and garlic into the boiling pot of water. Allow the mixture to boil again. 3) Wait until the pot starts releasing the amazing aroma of spices. 4) Once boiling again, add the shrimps. Then add the onions and tomatoes. Taste and adjust accordingly, then serve.

Thai-Style Steamed Mussels

It’s true that the magnificent aroma of herbs and spices makes it easy to feel a strong sense of appreciation for Thai food. Now, try a renewed appreciation for Thai flavors with this always available and affordable – but often overlooked – seafood. Yield: 4-5 servings Cooking Time: 1 hour List of Ingredients: 500 grams mussels, scrubbed and de-bearded 2 tbsp. vegetable oil 5 garlic cloves, minced 3 small shallots, minced 1 cup stock (chicken or pork will do) 3 stalks lemongrass, cut into 1-inch size 3 kaffir limes leaves 1-inch size galangal ½ cup tomatoes, sliced into wedges 2 red Thai chilies, coarsely chopped 1 tbsp. fish sauce Handful of fresh basil leaves Handful of fresh cilantro leaves

1 small lime XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) In a large pot, stir fry minced garlic and shallots for at least two minutes over low to medium heat. Then pour in the stock and add in the lemongrass, kaffir lime leaves, galangal, tomatoes, chilies and fish sauce. Bring to a slow simmer. 2) Add the mussels to the stock and put the lid on. Stir the mussels in the middle of the cooking time to ensure that all of them have opened. Cook for 5 minutes. 3) Turn off the heat when the mussels have all opened. For a more flavorful aroma, pluck the basil leaves from their stems and drop directly to the pot. Then toss in the chopped cilantro leaves. Cover the pot again for 5 minutes to let the residual heat wilt the herbs. 4) Lastly, squeeze in the lime directly to the pot. Adjust the taste if necessary. 5) Transfer to a bowl and serve with hot steamed rice.

Thai Spicy Pork Salad (Larb Moo)

There is an absolute truth in saying that not all salads are created equal. Let this easy-to-do recipe change your typical concept of salads. This protein-enriched salad is the perfect answer to your meat cravings in no time. Did I say salad? Yes, it is no doubt a salad! Yield: 2-3 servings Cooking Time: 45 minutes List of Ingredients: ½ lb. ground pork, lean portion 1 tbsp. toasted ground rice, Thai sticky rice variety Shallots, finely chopped ½ tbsp. dried chili flakes ½ tbsp. white sugar ½ tbsp. fish sauce Juice of 1-2 limes ½ tsp. white pepper Spring onions for garnish Mint and cilantro leaves, roughly torn for garnish Sliced cucumber for garnish (optional) XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) Using high heat, toast the uncooked sticky rice by putting it into a wok. Stir continuously until it turns into deep brown color and emits some roasty aroma. Remove from the wok and transfer it into a stone mortar. Start pounding it with a pestle until the toasted rice starts breaking down and eventually turns into powdery form. Set aside. 2) In a bowl, pour in half of the lime juice and white pepper into the pork. Mix thoroughly. In a pan, put 1 tbsp. of vegetable and add in the ground pork over medium heat. Cook and stir once in a while for 8-10 minutes until the pork loses its reddish color and all the pork juice has evaporated. Make sure the pork is fully cooked through. Transfer immediately into a bowl. 3) Add in the chopped shallots and chili flakes to the cooked ground pork. Then add gradually the fish sauce, sugar and the remaining lime juice Adjust the seasonings according to your preference. 4) Garnish with mint leaves, spring onions and cilantro leaves. For a more refreshing kick, add in sliced cucumbers on the side. Serve immediately with fresh steamed rice.

Glass Noodle Salad (Yum Won Sen)

A delicious combination of noodles, vegetables and protein, this noodle dish is a complete meal on its own. This lip-smacking good recipe is a nice addition to your packed lunch ideas. Yield: 2-4 servings Cooking Time: 45 minutes List of Ingredients: 250 grams vermicelli noodle (mung bean thread noodles) 10 dried shrimps 4 garlic cloves, minced 2 small shallots, minced 1 stalk Chinese celery ½ cup bean sprouts ½ cup cherry tomatoes, halved 2 tbsp. soy sauce 1 tbsp. fish sauce 1 tbsp. Worcestershire sauce 1/2 tsp. chili flakes 2 tbsp. peanuts, roasted and crushed 3 tbsp. freshly squeezed lime juice

Bunch of fresh cilantro leaves for garnish Sugar and white pepper to taste XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) Cook the rice noodles according to package directions. Be careful not to overcook the noodles otherwise they will turn mushy. Drain the noodles well and set aside. 2) Heat some oil in a wok over low to medium heat and then stir fry garlic and shallots until they became fragrant. 3) Toss in the dried shrimps and stir fry for a couple of minutes. Add a bit of water if the mixture turns dry. 4) Toss in the vegetables – Chinese celery, sprouts and tomatoes – and stir fry for five minutes. 5) Stir in soy sauce, fish sauce, Worcestershire sauce and chili flakes. Mix the sauce and the vegetables thoroughly. Cook for another 2 minutes then gradually turn off the heat. 6) When the noodles are ready, you may pour this sautéed mixture directly to the noodles. Mix everything until every noodle strand is coated. 7) Squeeze some freshly squeezed lime juice into the noodle salad. Add in some fish sauce if the salad appears to be bland. Adjust the taste to your own liking. 8) Serve the noodle salad with crushed peanuts and chopped cilantro leaves.

Thai Green Chicken Curry

If you’re tired of eating the same chicken stew you grew up with, then it’s time to liven things up in your stew-eating life. Let the rich coconut broth and the delicious curry flavor of this dish make your lunch or dinner more exciting. Yield: 6-8 servings Cooking Time: 1 hour and 30 minutes List of Ingredients: 1 whole chicken, cut into 1-inch size pieces 5-6 cups coconut milk (better if full cream for richer broth) 5 tbsp. of Thai green curry paste ½ tbsp. fermented shrimp paste 1 tbsp. white sugar 3 tbsp. fish sauce 2 cups of eggplant, 1-inch size 2 red spur chilies 1 tbsp. fresh ginger, grated or chopped finely 1 big potato, cut into chunks 5 stems of Thai sweet basil leaves 8-10 kaffir lime leaves

1 cup of water XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) Pour the water and half of the coconut cream into a large pot and cook over medium heat. Bring the mixture into a simmer. 2) Add in the green curry paste and dissolve it into the milky broth. Then add in the shrimp paste. Stir the mixture occasionally and make sure the two kinds of paste are completely dissolved. 3) Lower the heat to avoid curdling of the coconut milk. Dump the kaffir lime leaves to the mix, tearing them by hand. 4) Add in the chicken pieces and allow them to simmer for 15 minutes in medium heat. 5) When the chicken is almost done, add in the eggplant, potato and ginger. Pour in the other half of the coconut cream. Stir continuously and add in the sugar and fish sauce. Allow to simmer for 5-10 minutes. 6) Add in the spur chilies and adjust the taste. Add more fish sauce and/or sugar, if necessary. 7) When cooked, discard the basil leaves from the stems and throw them into the pot. Put off the heat immediately. Mix the green curry well. Let the residual heat cook the basil leaves. 8) Serve immediately with hot rice.

Stir-fry Spicy Minced Duck

This spicy protein-enriched dish is masterfully flavored with the finest Thai herbs and spices. The chili component might alarm you but you can always temper the spiciness to suit your taste. If you’re trying to impress your guests with some exotic dish, this one is worth a shot. Yield: 4-6 servings Cooking Time: 1 hour and 15 minutes List of Ingredients: 3 cups of duck breast, minced 4 tbsp. vegetable oil 1 head of medium garlic, minced 1 large onion, minced ½ cup chicken stock 1 tsp. palm sugar 4 tbsp. oyster sauce 4 red Thai chilies 1 inch size galangal, finely chopped 5 stems of fresh Thai holy basil 8 kaffir lime leaves XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) In a medium bowl, season the minced duck with white pepper and a bit of salt. Mix well and let it marinate for at least 5 minutes. Set aside. 2) Heat oil in a wok over medium heat. Add in the finely chopped garlic, onion and galangal and stir fry for a minute. Toss in the minced duck to the wok and stir fry for five minutes or until the duck is almost cooked. 3) Add in the rest of the seasonings such as oyster sauce, palm sugar and freshly chopped chilies. Stir fry for a couple of minutes. Adjust the taste, if necessary. 4) Stir in the kaffir lime leaves to the dish. Pluck the fresh basil leaves from the stems and tear by hand before dropping to the wok in order to release the fragrant aroma. Turn off the fire and let the residual heat wilt the basil leaves. 5) Serve in a bowl with hot jasmine rice.

Thai-Style Cashew Chicken (Gai Pad Med Mamuang)

The appetizing smell of roasted cashews mixed with chicken and spices will surely hit the spot. It’s also a cinch to make, so put on that apron and try this nutrient-rich chicken dish. Yield: 2-3 servings Cooking Time: 45 minutes List of Ingredients: 300 grams chicken breast fillet, cut into bite-sized pieces ½ cup cashew nuts, roasted 5 garlic cloves 2 small shallots 2 red Thai chilies, de-seeded and chopped coarsely 3 stalks of green onion, cut into ½ inch pieces 1 tbsp. oyster sauce 2 tbsp. soy sauce 2 tbsp. olive oil Dried chili flakes White pepper to taste

Sugar to taste XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) Over low heat, roast the cashew nuts in a wok for 3 minutes or until fragrant. Set aside. 2) Pour some oil in a wok and stir fry garlic and shallots for a couple of minutes. 3) Add in the chicken pieces and add in a bit of water to cook the meat. Cover for 5 minutes. 4) Continue stir frying until the meat is fully cooked. 5) Stir in the seasonings such as the oyster sauce, soy sauce, sugar and chilies. Mix them well with the chicken. Toss in the roasted cashew nuts and mix everything. 6) Reduce the heat and toss in the green onion and chili flakes. 7) Place in a bowl or on top of hot rice.

Thai Grilled Chicken (Gai Yang)

Who doesn’t love to relish the comforting smell of juicy, smoky, hot-offthe-grill chicken? Let this Thai version of grilled chicken perk up your idea of grilled white meat – and don’t forget this amazing herb-infused dipping sauce. It’s the bomb dignity! Yield: 4 servings Cooking Time: 1 hour List of Ingredients: 8 boneless chicken thigh fillets, skin-on Marinade 1 tsp. black peppercorns 1 tsp. coriander seeds 2 stalks of lemongrass (white part only), chopped into 1 inch size 8 cloves garlic 5 tbsp. soy sauce 2 tbsp. fish sauce 3 tbsp. vegetable oil

3 tbsp. water 1 ½ tbsp. brown sugar Dipping sauce 3 tbsp. tamarind paste 1 tbsp. fish sauce 1 tbsp. brown sugar 2 tbsp. lime juice Dried chili flakes to taste 2 stalks of spring onion, finely chopped 1 small shallot, finely chopped 2 stems of cilantro, finely chopped 1 tbsp. toasted ground rice powder, Thai sticky rice variety XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) In a blender or food processor, put in the peppercorns, coriander seeds, lemongrass and garlic. Blitz them quickly until it forms into a paste and then transfer them into a medium bowl. Pour in the soy sauce, fish sauce, oil, water and sugar. Mix them well until the sugar is completely dissolved. 2) Add the chicken to the mixture and rub the marinade carefully to each piece. Leave the chicken to marinate for at least an hour. For a more flavorful result, put the chicken in a ziploc bag and pour in the rest of the marinade. Allow the chicken to marinate overnight inside the fridge. 3) In a small bowl, dump all the dipping sauce ingredients and mix them well. Adjust the seasonings to your own liking. Set aside. 4) Prepare your griller/grill pan/hot plate and brush it with some oil to avoid the chicken from burning. Remove the chicken from the marinade and cook them over low to medium heat in the grill. Cook them thoroughly by flipping them every after 5 minutes. When you’re satisfied with the result (make sure the chicken thighs are well cooked), remove them from the grill and serve immediately with the dipping sauce.

Fried Shrimp Patties (Tod Mun Goong)

This shrimp cake recipe is superbly easy and deliciously simple to make, but will leave a lasting impression due to its meaty flavor. Don’t forget a wedge of lime for drizzling! Yield: 4-5 servings Cooking Time: 45 minutes List of Ingredients: 300 grams shrimps, shelled and deveined ½ cup panko bread crumbs 4 garlic cloves ¼ tsp. dried chili flakes 3 tbsp. green onions, finely chopped Handful of cilantro leaves ½ tbsp. cornstarch 1 egg, slightly beaten Salt and pepper to taste Vegetable oil for frying 1 medium lime XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) Combine all the ingredients (except vegetable oil and lime) in a blender or food processor. Blitz them until it forms into a chunky paste. 2) Transfer to a bowl and let it chill inside the fridge for at least 15 minutes. 3) When the patty mixture is slightly firm, scoop 1 tbsp. unto your hands and shape the mixture into a patty. Repeat the process until all the patties are formed. 4) Heat up some vegetable oil and fry the patties until golden brown. 5) Serve with lime on the side.

Tom Kha Gai

There’s nothing like discovering another “chicken soup for your soul”, which is not only delicious but is also loaded with Thai flavors. The effortless way of cooking and the promise of flavorful broth of this recipe will truly make you “bookmark” this recipe for the nearest future. Yield: 4-5 servings Cooking Time: 1 hour List of Ingredients: 7 cups coconut milk 500 grams of chicken breast, sliced into 1-inch size pieces 3 stalks of lemongrass, sliced diagonally into thin strips 1 inch-size galangal, sliced into thin strips 8 pieces of kaffir lime leaves 5 pieces of red Thai chilies, roughly chopped 2 small limes 2 cups of oyster mushrooms 1 medium-size white onion 1 big red tomato Bunch of fresh cilantro leaves Fish sauce or salt to taste 1 small lime

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Instructions: 1) Pour in initially the 4 cups of coconut milk to a large pot over low to medium heat. Add in the lemongrass stalks and galangal to the pot. 2) When the pot is starting to boil, gently add the chicken pieces. Stir quickly and add in the chilies. 3) Pour in the rest of the coconut milk. Stir occasionally for 5-10 minutes. Now add the oyster mushrooms and keep on stirring on medium heat. 4) When the chicken is almost cooked, toss in the onion, tomato and kaffir lime leaves. Stir the soup gently until the chicken is done. 5) Pour in the fish sauce or salt. Adjust the seasoning to your own liking. Turn off the heat. Sprinkle the fresh cilantro leaves to the soup and stir in some freshly squeezed lime juice. 6) Transfer to a bowl and serve together with rice.

Spicy and Sour Fish Curry (Gaeng Som)

This is the perfect dish to serve on a gloomy day. The comforting combination of spicy and sour flavor profiles really does wonders to an ordinary fish. Yield: 4-5 servings Cooking Time: 45 minutes List of Ingredients: 300 grams fish fillets 1 liter of water 2 cups of green papaya, chopped into bite-sized pieces 1 tsp. shrimp paste Salt and pepper to taste 6-8 tbsp. freshly squeezed lime juice Curry paste 5 red Thai chilies 2-inch sized turmeric 1 big head of garlic 3 small shallots 3 tbsp. water

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Instructions: 1) In a blender or food processor, dump all the curry paste ingredients and blitz them until smooth. 2) Bring one liter of water to a simmer. Add in the curry paste and stir gently over low to medium heat. Boil for five minutes until the water is totally infused with curry flavor. 3) Add in the fish and green papaya and cook for 5-10 minutes in a slow simmer. Avoid stirring the soup at this point when the fish is still raw. 4) Lastly, when the papaya is soft enough, add in the shrimp paste, lime juice and fish sauce, and stir in gently for a couple of minutes. You may adjust the sourness and spiciness of this dish according to your own taste. Turn off the heat and transfer the dish into a bowl.

Green Papaya Salad (Som Tam)

If you’re tired of the usual vegetable salad to compliment your main dish, then it’s time to switch to an exotic salad that will propel your taste buds to salad heaven. The marriage of roasted nuts and lime juice in the dressing is naturally addictive! Yield: 2-3 servings Cooking Time: 30 minutes List of Ingredients: 2 cups of green papaya, julienned 4 cloves garlic, finely chopped 2 red chilies, finely chopped (de-seed for less mouth-burning sensation) 2 tbsp. brown sugar or palm sugar 2 tbsp. dried shrimps, coarsely chopped 3 tbsp. roasted peanuts 4 pieces long beans, cut into 1-inch size pieces (or substitute with 6 pieces green beans, blanched) 3 tbsp. fish sauce 1 medium lime

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Instructions: 1) Soak the papaya strips in ice-cold water for 10-15 minutes to make it crispier. Then drain it well and transfer to a bowl. 2) Using a mortar and pestle, pound the garlic, chilies and palm sugar until it forms into paste. 3) Then add in the long beans to the mortar and pound them as well. Add in the fish sauce and freshly squeezed lime juice. Make sure that the beans are thoroughly infused with all the flavors. 4) Add in the dried shrimps and peanuts. Add the coarsely chopped tomatoes as well and continue on pounding the mix. 5) Toss in the papaya and mix it well with the dressing. 6) Serve it with rice or as a side dish.

Thai-Style Fish in Banana Leaf

Wrapped in fragrant banana leaf, this unassuming grilled fish will certainly impress anyone with meticulous taste buds. The secret will stay safely hidden inside the banana leaf packet that transforms a simple fish into a super meal. Yield: 2-3 servings Cooking Time: 45 minutes List of Ingredients: 1 big-sized mild-flavored fish or fish fillets (red snapper, tilapia or monkfish) 2 tbsp. galangal, finely minced 5 cloves garlic, finely minced 5 kaffir lime leaves, chopped into thin strips 1 medium sized lime ½ tsp. roasted coriander seeds 3 tbsp. fish sauce 2 red Thai chilies, coarsely chopped 3 small shallots, finely chopped Handful of fresh cilantro leaves Banana leaves

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Instructions: 1) In a blender or food processor, add in all the ingredients (except fish and cilantro) and blitz them until it becomes a chunky paste. 2) Score each side of the fish and then coat each side with the aromatic paste. Leave for five minutes. Set aside. 3) Meanwhile, turn on the stove to a low heat and put the banana leaf over the heat (or low fire) for a few seconds. Maintain a safe distance between the leaf and the heat so as not to burn the leaf. Put off the heat immediately when the banana leaf starts to become fragrant. 4) Place the marinated fish on the banana leaf and pour in the rest of the paste. Fold carefully the banana leaf packet, and make sure that the marinade will not spill over the packet. 5) Set the oven in 350F and bake for 15-20 minutes. Allow it to cool for a couple of minutes before serving. 6) It is best served with freshly cooked jasmine rice.

Thai Mango Sticky Rice (Kao Niew Mamuang)

Hitting two birds with one stone is a telling way to describe this classic Thai dish. Craving for carbs? Check. Craving for sweet fruit? Check. You’ll be instantly rewarded with “two thumbs up” from your family and friends when you whip up this dessert. Yield: 4-6 servings Cooking Time: 1 hour and 30 minutes List of Ingredients: Coconut sticky rice 2 cups sticky white rice (or glutinous rice) 2 cups coconut milk 1 cup white sugar 1 tsp. salt Coconut sauce 1 cup coconut milk 1 tbsp. rice flour or tapioca starch ½ tsp. salt

2 tbsp. water Toppings 5 tbsp. yellow mung beans, toasted 4 ripe yellow mangoes, sweet variety XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: Coconut sticky rice 1) Wash the rice thoroughly until the water runs clear. Then soak the rice for at least 2 hours, or for a better result, soak overnight. Cook the sticky rice according to package directions. 2) In a saucepan, add in the coconut milk, water sugar and salt. Stir continuously over low heat until the sugar is dissolved. 3) When the rice is cooked, stir in the coconut syrup. Mix well and set aside. Coconut sauce 1) Over low heat, bring the coconut milk and salt to a simmer. 2) In a separate small bowl, dissolve the rice flour with water. Then add in the coconut milk. Stir the sauce gently until it thickens. Turn off the heat and let the sauce cool a little bit. Finally, scoop some sticky rice to a plate and add some sliced sweet mangoes on the side. Drizzle some sauce over the rice and top with toasted mung beans for some texture and crunch.

Thai Meat Curry (Khua Kling)

This recipe requires a fraction of a time only, but the “wow” factor will last until the end of the meal. The spicy kick of curry gives this dish an exciting element. With just a few ingredients, this dry meaty curry will give you an exciting vibe of an exotic destination without breaking the bank. Yield: 3-4 servings Cooking Time: 30 Minutes List of Ingredients: 500 grams ground pork 4 tbsp. curry paste, Southern style variety 2 stalks lemongrass, chopped finely into thin strips 2 red Thai chilies, coarsely chopped 1 tbsp. brown sugar 6 kaffir lime leaves, chopped into thin strips Salt to taste XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) In a wok, add half a tsp. of oil in wok and swirl it to coat the surface. Turn on the stove to medium heat and add in the curry paste. Stir fry the paste for a couple of minutes until it becomes dry. When necessary, reduce

heat so that the curry paste will not burn. 2) Add in the ground pork and keep on stir frying until the meat turns opaque. Make sure the meat is fully cooked before you add in the sugar. Mix well. 3) Toss in the chopped lemongrass and kaffir lime leaves. Stir fry for 3 minutes to infuse the meat with the aromatic herbs. Adjust the seasonings, if necessary. 4) Serve this dish with rice. Garnish with more kaffir lime leaves.

Thai Fried Rice (Kao Pad)

Fried rice is a quintessential dish among Asians, but the Thai version is my personal favorite. Filled with delicious protein and fragrant herbs, kao pad is the easiest remedy to midnight hunger pangs. Yield: 2-3 servings Cooking Time: 30 minutes List of Ingredients: 2 cups day-old cooked rice, Thai jasmine variety 2 tbsp. vegetable oil 6 large cloves garlic, finely chopped 2 tsp. soy sauce 2 tsp. oyster sauce 1 tsp. sugar 1 cup of your choice of protein, either chicken breast strips, pork or shrimp 2 eggs, slightly beaten ½ cup of any crisp green vegetable, shredded (bok choy or Chinese broccoli) 2 stalks of green onion or cilantro 1 medium lime, cut into wedges

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Instructions: 1) Add vegetable oil and swirl to coat the wok over medium heat. Stir fry the garlic until golden brown then add your choice of protein (cooked chicken strips, shrimps or pork) and keep on stir frying. 2) Pour in the egg and cook for a minute. Add in the cooked rice to the wok. Then add the soy sauce, oyster sauce and sugar. Mix the seasonings well to coat the rice mixture. 3) Stir in the shredded vegetables of your choice. Cook until well incorporated into the rice. Adjust the taste to your own liking. 4) Transfer to a plate and garnish with chopped cilantro or green onion. Serve with sliced cucumbers on the side and a lime wedge.

Spicy Sour Fish Soup (Tom Yum Pla)

A lot has been written about tom yum soups, but nothing can beat the simplicity and the nutritional value that they offer. Make your dinner guests bemused as they wonder what the ingredients are in this delicious fish tom yum, while they slurp with hearty appetites. Yield: 3-4 servings Cooking Time: 1 hour List of Ingredients: 500 grams white fish fillets, cut into bite-size pieces 5 cups water 1 inch size galangal, sliced thinly 3 stalks lemongrass, bottom part 5 kaffir lime leaves 4 small shallots 1 medium lime 4 tbsp. fish sauce 2 red Thai chilies, coarsely chopped Spring onion, chopped Handful of cilantro leaves XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) Add water to a large pot and stir in the galangal, lemongrass, kaffir lime leaves and shallots. Bring the broth to a simmer. 2) Stir in the fish fillets and then the chilies. Cook over low heat for 10 minutes. 3) Give the broth a gentle stir and add in the seasonings such as the fish sauce and lime juice. Adjust the taste, if necessary. Simmer for a minute then turn off the heat. 4) Serve in a bowl and garnish with chopped cilantro and spring onion. It is best eaten with freshly cooked jasmine rice.

Thai Fried Noodle Dish (Pad See Ew)

Try this appetizing, healthy and simple stir-fried noodle that will make you look forward to your next Thai-themed food crawl. You’ll definitely fall in love at first twirl with this noodle dish! Yield: 4-6 servings Cooking Time: 1 hour List of Ingredients: 500 grams fresh wide rice noodles or sen yai 5 cloves garlic, minced 2 tbsp. vegetable oil 1 ½ cup chicken thigh fillet, cut into strips 2 ½ cups Chinese broccoli, cut into 1-inch size 2 medium eggs 2 tbsp. soy sauce 1 tbsp. dark soy sauce 1 tsp. white sugar XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) In a large wok, heat the oil in medium heat and add in the garlic. Cook

the garlic and then add the chicken strips. Keep on stirring until the chicken is cooked through. 2) Pour in the two kinds of soy sauce and sugar into the chicken. Then add the rice noodles and broccoli. Stir gently and make sure that each strand of noodle is fully coated with the sauce. 3) In the other half of the wok, make room for the eggs to be scrambled. Cook the eggs for 1 minute and break into little pieces. Toss into the noodles and vegetables. 4) Scatter the noodles into the wok to sear for a few seconds. Transfer to a plate and sprinkle with black pepper to taste. Serve immediately.

Thai Chicken Coconut Soup (Tom Yum Gai)

It is a newbie cook’s mission to go into the oh-so-familiar world of chicken soups, but you could always learn a lesson or two from Thai cuisine. The combination of creamy coconut milk with the refreshing hint of sourness and spiciness is uniquely Thai. Yield: 4-6 servings Cooking Time: 1 hour and 15 minutes List of Ingredients: 500 grams chicken breast or thigh fillet, cut into bite-sized pieces 4 red Thai chilies, coarsely chopped 3 stalks lemongrass, cut into 1-inch pieces 10 kaffir lime leaves 2 tbsp. galangal, sliced into thin strips 5 small shallots, sliced thinly 2 medium tomatoes, sliced into wedges 1 cup oyster mushrooms 2 tbsp. fish sauce

3 tbsp. lime juice 7 cups coconut milk Handful of cilantro leaves XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) Pour 4 cups of coconut milk into a large pot over medium heat. Toss in the galangal and lemongrass to the pot and stir. Leave for 3 minutes. As the coconut milk begins to simmer, add in the chicken pieces and reduce the heat. 2) Stir the soup gently then add the remaining 3 cups of coconut milk. Add the chilies, kaffir lime leaves, shallots and tomatoes. Simmer for another 15 minutes. 3) Season the soup with fish sauce, lime juice and a bit of sugar to temper the spiciness from the chilies. Allow the soup to simmer for a couple of minutes, then toss in the oyster mushrooms and put off the heat. Cook the mushrooms with residual heat. 4) Transfer to a bowl and garnish with freshly chopped cilantro. Serve with hot jasmine rice.

Thai Grilled Fish (Pla Pao Gleua)

Having a dinner dilemma? Try this juicy and flavorful fish recipe that will make you look like a seasoned pescetarian. Scared of the salt component? Fret not, this salty rub serves as a moisture trap. Peel the salty skin away and – voila – a delicious, moist omega-3 packed dinner! Yield: 2-3 servings Cooking Time: 45 minutes List of Ingredients: Fish stuffing 1 large mild flavored white fish 8 cloves garlic 1 inch size galangal 5 pieces kaffir lime leaves 1 stalk lemongrass, white part only 2 inches size of pandan leaf 6 tbsp. coarse sea salt Dipping sauce 3 dried chilies

5 cloves garlic, minced 1 tbsp. palm sugar 1 tbsp., ground roasted peanuts 1 tbsp. tamarind paste 1 tbsp. lime juice 2 tbsp. fish sauce Chopped cilantro/mint/green onion XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) In a blender/food processor, combine all the ingredients for the stuffing. Blitz away for 2 minutes until it forms into a paste. 2) Stuff the paste into the fish belly. Make sure to seal the belly with toothpicks. 3) Coat the fish with sea salt. There are two options to cook this dish: grill over low to medium heat or bake in the oven at 350F for 25 minutes. 4) While the salt crusted fish is grilling, prepare the sauce ingredients. Mix them well until the sugar is dissolved, and serve alongside the fish. 5) When the fish is done, carefully peel away the salty skin. Serve on a platter with the freshly prepared dipping sauce.

Thai-Style Steamed Fish (Pla Gapong Neung Manao)

Handling a big fish – literally – may seem a daunting culinary task, but the sense of pride you get from cooking this dish will get you lots of compliments during get-togethers. Be generous with the herb topping so that your guests can’t help but fish out their smartphones to take a snap of your dish. Yield: 2-3 servings Cooking Time: 45 minutes List of Ingredients: 1 whole barramundi or any mild flavored meaty fish, cleaned and scored on both sides Dipping sauce 1 big head of garlic, minced 5 red Thai chilies 2 medium limes 2 tbsp. palm sugar Handful of fresh cilantro leaves

3 stalks of green onion ½ cup chicken stock 5 tbsp. fish sauce XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) Arrange the fish in a heat-proof plate and put in a steamer. Steam the fish for 15 minutes or more until the fish is flaky and moist. 2) While the fish steams, prepare the dipping sauce ingredients. In a medium bowl, combine the chicken stock, garlic, chilies and sugar. Mix thoroughly until the sugar is dissolved. Stir in the freshly squeezed lime juice and fish sauce. Lastly, add the chopped cilantro and green onion to the sauce. 3) Serve the fish with the dipping sauce and hot steamed rice. Sprinkle with chopped cilantro and green onion to make it more appetizing.

Stir-Fry Stink Beans with Shrimps (Goong Pad Sataw)

Teeming with vitamins and minerals, this no-frills Southern Thai recipe will undoubtedly make a unique, lasting impression. It might be the stink beans itself or the red curry paste, but one thing’s for sure – the legendary stink is worth a try! Yield: 2-4 servings Cooking Time: 45 minutes List of Ingredients: 3 tbsp. vegetable oil 300 grams shrimps, peeled and deveined 1 cup stink beans, shelled 4 cloves of garlic, minced 1 tsp. shrimp paste 2 tbsp. red curry paste 1 tbsp. oyster sauce ½ tsp. palm sugar 4 kaffir lime leaves, chopped into thin strips XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1) Heat oil in the wok over low to medium heat and stir in the garlic, shrimp paste and red curry paste. Stir fry for about two minutes until the paste becomes more fragrant. 2) Add the shrimps and cook for about a minute by continuously stirring. Follow it up by adding the stink beans. Add in a bit of water if the paste dries up. Keep on stirring so that the entire mixture will not burn. 3) Season with oyster sauce and sugar, and adjust the taste to your own liking. 4) Sprinkle the dish with freshly chopped kaffir lime leaves and stir for a few seconds for the lime essence to infuse the dish. 5) Serve this dish with fresh steamed rice.

Author's Afterthoughts

I can’t appreciate you enough for spending your precious time reading my book. If there is anything that gladdens an author’s heart, it is that his or her work be read. And I am extremely joyous that my labor and the hours put into making this publication a reality didn’t go to waste. Another thing that gladdens an author’s heart is feedback because every comment from the good people who read one’s book matters a great deal in helping you become better at what you do. This is why I wouldn’t shy away from reading your thoughts and comments about what you have read in this publication. Do you think it is good enough? Do you think it could be better? Please keep the feedback coming in, I won’t hesitate to read any of them!!! Thanks! Layla Tacy

Biography Climbing up the ladder from a young girl who loved to experiment with food items in her mother’s cottage kitchen at the tender age of 7, to changing cooking from what it was to what it should be; Layla has more than made a name for herself, but she has created a dynasty for herself in the cooking world. With more than twenty-five years in the culinary world, Layla has grown to be an authority with her influence spreading all over different high-class hotels and restaurants in and around Kansas City, such as Hilton President Kansas City, The Fountaine hotel, and Embassy Suites. After working as a chef in different establishments, Layla moved on to become a chef-trainer to several up-and-coming chefs. Currently, she has graduated more than 200 trainees at her Chef School and presently has about 150 graduates in her school.