Curried Spicy Mackerel ( Choo Chee Pa )
Mackerel is an oily fish and a good source of essential fish oils. This dish is how we serve it in Thailand, with a spicy green pepper and curry sauce together with strips of lime leaves.
Ingredients
1-2 Mackerel Fish
250 ml Coconut Milk
1 Tablespoon Red Curry Paste
1/2 Teaspoon Salt
1 Teaspoon Sugar
2 Kaffir Leaves
2 Red Chillies
Preparation
1. Clean the mackerel and cut in half, gut it and steam for 10 minutes.
2. Put the coconut milk in the frying pan and warm it on the heat.
3. When the coconut milk starts to steam, add the red curry paste and oil and stir until mixed for 30 seconds. Add the salt and sugar until it's all mixed together then turn off the heat.
4. Place the mackerel on a plate, spoon over the red curry paste and finely slice the kaffir leaves and chillies and garnish the fish dish with it.
Shrimp Soy Noodles ( Gung Op Woon Sen )
This is a very simple noodle dish of pork and shrimp, 'Woon Sen' is glass noodle, 'gung' means shrimp, but the important word here is 'op'. We call it 'op', because you layer the ingredients in the frying pan, add a little water and cover the noodles with a lid, the water sort of part-steams, part-fries the noodles. 'Op' refers to this cooking method and there isn't a simple word in English that corresponds to it. A couple of things to note: 1. Use pork with some fat in it for this dish, it will give the dish a lot of extra flavour. 2. Maggi sauce is a savory flavouring sauce that is available worldwide, you should be able to find it easily.
Ingredients 
100 gms Shrimp or Crab
50 gms Glass Noodles
50 gms Fatty Pork
30 gms Celery
1 Teaspoon Black Pepper Corns
1 Tablespoon Dark Soy Sauce
1 Tablespoon Light Soy Sauce
1 Teaspoon Maggi Sauce
1 Tablespoon Water
10 gms Sliced Ginger Root
Preparation
1. Clean the pork and shrimp. Cut the shrimp down the back and remove the black thread 'gut' when you clean it.
2. Chop the pork into small pieces.
3. Soak the glass noodle for 15 minutes in water to soften them.
4. Pound the pepper corns until fine and mix with the shrimp.
5. Drain the glass noodles.
6. Into a frying pan layer the ingredients with the pork at the bottom (so that it gets most heat), the noodles in the middle and the sliced ginger and shrimp on the top.
7. Add the light soy sauce, dark soy sauce, water, and Maggi sauce.
8. Cover with a lid, and simmer on a low heat for 5 minutes.
9. Chop the celery into 3 cm lengths and add to the pan.
10. Cover the pan again and cook for 1 more minute.
Pork & Shrimp Mince Sauce ( Loon Torw Jiew )
Like many Thai recipes, it may not look like much, but it's a very delicious rich sauce of minced shrimp meat and minced pork. The soya sauce you will need is brown salty soya.
Ingredients
2 Teaspoons Brown Salty Soya Sauce
150 ml Coconut Milk
30 gms Minced Prawn Meat
30 gms Pork Mince
2 Teaspoons Salt
2 Tablespoons Tamarind Water
5 Red Chillies
2 Tablespoons Chopped Onions
Preparation
1. Put the coconut milk into a saucepan over a medium heat.
2. When the coconut is boiling, add the soy sauce and stir.
3. Add the prawn mince and pork mince and cook for 5 minutes.
4. Add the chopped onions, salt, red chillies and tamarind water.
5. Cook for 2 minutes then serve it with vegetables.
Prawn Chilli ( Gung Nuing Ma Narw )
That green mix in the middle in chopped green bird chillis, steamed to give the prawns a hot burn.
Ingredients
4-5 Prawn
5 Green Bird Chillies
1-2 Garlic Cloves
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Sugar
Preparation
1. Clean the prawns, cut down the back and remove the black thread gut. Cut a slot in the middle and fold the tail back on itself and thread through the slot.
2. Place 4 prawns into a small bowl, the bowl should fit inside your steamer.
3. Into a blender, place the garlic, chillies, lemon juice, fish sauce and sugar. Blend to a fine mince.
4. Pile this chilli mix onto the top of the prawns, make sure you cover the prawns with the juices.
5. Steam for 3 minutes.
Ginger & Prawn Parcel Soup ( Gury Tiew Lord Gung )
These delicious parcels are flavoured with shredded ginger and prawns, and served in a stock soup. The carrots, ginger and celery should be shredded, or sliced very finely, since they need to steam quickly with the rest of the dish.
Ingredients
10 Rice Papers
100 gms Prawns
10 gms Carrot
10 gms Celery
10 gms Ginger Root
100 ml Water
1/2 Chicken Stock Cube
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1 Teaspoons Sugar
1/2 Teaspoon White Pepper
Preparation
1. Peel the carrot, and ginger root. Shred or grate them finely. Grate the celery too.
2. Clean and shell the prawns, cutting down the back, to remove the black thread.
3. Chop the prawn meat into small pieces.
4. Mix the prawn, celery, ginger, and carrot.
5. Soak the rice papers in warm water until they are soft. This takes only a minute or so.
6. Roll up the prawn mixture in the rice paper into a parcel, and place in a bowl. The bowl should be small enough to fit in your steamer.
7. Steam the prawn rice paper packets for 5 minutes to cook them.
8. For the soup, boil the water in a saucepan with the chicken stock, light soy, sugar and white pepper.
9. The pour over the rice parcels and serve.
Spicy Prawn Broccoli ( Gung Pad Pet Broccoli )
Prawns and broccoli in a red curry sauce, in the photograph you can see I like to present the prawns arranged in a pattern with the head and tail of the shell still on. For this recipe you will need Garchai (Kasay, Kachai - the spelling varies), a thai root vegetable used for flavourings. If you can't find it, then you can omit it.
Ingredients
50 gms Broccoli
50 gms Prawn
2 Tablespoons Red Curry Paste
1 Teaspoon Sugar
1 Tablespoon Fish Sauce
2 Tablespoons Oil
1 Tablespoon Chopped Garchai
1 Tablespoon Chopped Kaffir Leaves
Preparation
1. Clean the prawns, cut down the back and remove the black thread. I like to leave the head and tail shell on.
2. Clean and soak the broccoli in hot water for a few seconds.
3. Put oil into a frying pan and preheat.
4. Add the prawns and fry until they are half cooked, then add the red curry paste and fry for a few seconds to release the curry flavours.
5. Add all the other ingredients and fry for a minute.
6. Add the broccoli and just warm it through, it does not need to be cooked.
Fried Chicken with Bamboo ( Gai Pad Nawmai )
Bamboo is used as a vegetable in Thailand, only the young ground shoots are eaten, the fully grown bamboo is strictly for panda bears! There are two main types of bamboo, plain bamboo and bitter bamboo. Plain bamboo in Thailand used to be boiled and eaten with spicy sauce containing plenty of chilli. The bitter bamboo they used to chop, and serve boiled with fried meat & chilli. You can also buy bamboo pickled. For this dish we will be using fried chicken with bamboo, similar to Chinese dishes, this is a favorite among westerners. This is a medium to hot dish, use fewer chillis if you prefer.
Ingredient
200 gms. Chicken Breast
100 gms. Can of Bamboo
5 Chillis (Mixed red/green)
3 Garlic Cloves
Half a Ginger Root Shoot (About 40 gms)
1 Spring Onion
1 Tablespoon Fish Sauce
2 Tablespoons Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Sugar
2 Tablespoons Water
2 Tablespoons Oil
Preparation
1. Clean the chicken and chop it into bite sized pieces.
2. Slice the bamboo, and spring onion, into fine pieces.
3. Chop the chilli and garlic into very small pieces.
4. Slice the ginger root into thin slices.
5. Put oil in pan turn up the heat to get it good and hot.
6. Add the chilli & garlic fry it for few second to release the flavour.
7. Add the chicken in and fry it for 2 minutes until its just cooked through.
8. Add the ingredient for the sauce to the pan, the soy, oyster and fish sauces and the sugar.
7. Add bamboo, spring onion, ginger and water, fry for minutes and serve it.
Shrimp Green Pepper Stir Fry ( Gung Pad Prik Youk )
This is an excellent side dish that adds lots of vegetables to a meat & rice or noodle main dish. The shrimp provides the flavour. You can use red or yellow peppers (capsicums) in place of the green, but green is the pepper most used in Thailand.
Ingredients
100 gms Shrimp.
100 gms Green pepper.
50 gms Onion
50 gms Carrots
1 Garlic Clove
3 Tablespoons Oil
1 Tablespoon Fish Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
5 gms White Pepper
Serve With
Hot Fragrant Rice
Preparation
1. Clean the shrimp, cut them down the back and remove the intestine.
2. Chop the green pepper, onions, carrot and garlic.
3. Put the oil in the pan and heat it.
4. When the oil is hot add the garlic and cook for a few seconds.
5. Add the shrimp and fry it for 1 minute.
6. Add the green pepper, onion and carrot.
7. Add fish sauce, light soy sauce, oyster sauce, sugar, white pepper fry it for 2 minutes.
8. For a stir fry the vegetables need to be cooked for a short time on a high heat.
Picnic Pork ( Kao Niew Mu Yang )
When I was a schoolgirl, this was our school lunch, pork and sticky rice. We would pay 3 baht for a little square bag of pork and sticky rice, just like the plastic bags in the photograph. This pork is idea for picnics, if you make the little square bags like I've done, and eat it straight from the bag in the same way you can eat a sandwich. The plastic bag keeps your hands clean.
Ingredients
250 gms Sticky Rice
500 ml Hot Water
300 gms Pork Meat
2 Tablespoons Light Soya Sauce
2 Tablespoons Honey
1 Tablespooon Dark Soy Sauce
1 Teaspoon Sesame Seeds
1/2 Teaspoon White Pepper
2 Tablespoons Oil
1 Teaspoon Lemon Juice
Coriander Leaves for Garnish
Small Bags For Packing
Preparation
1. Soak the sticky rice in hot water for 1 hour.
2. Clean the pork and slice very thinly into squares, about 5x8 cms.
3. Marinade the pork in the light soy, dark soy, honey, sesame seeds, lemon juice, white pepper, and oil, for 30 minutes or longer.
4. Steam the rice until it is cooked, a Thai steamer works best.
5. Into a frying pan, add 3 tablespoons water and place on the heat.
6. Add the marinaded pork, together with the marinade into the pan and fry for 8-10 minutes (until the pork is cooked).
7. For the picnic, it's best to take a piece of rice, put it into the bag, press it flat inside the bag then put a slice of pork in the bag and a piece of coriander.
Crunchy Pork Rolls ( Mu Grurm Hur Kai )
This is intended to be part of this picnic box with the spicy sauce, but you can use it for any picnic box. The centre of the roll is crunchy 3 layer pork (pork with fat and rind), surrounded by rice and a soft pancake.
Ingredients
2 Eggs
2 Tablespoons Condensed Milk
2 Tablespoons Light Soy Sauce
200 gms Cooked Fragrant Rice
200 gms Three Layer Pork (Pork with a layer of fat & rind).
2 Teaspoons Salt
400 Water
Oil for Deep Frying
Preparation
1. Boil the water, add the salt and the pork and cook for 5 minutes.
2. Dry the pork with kitchen paper, heat oil for deep frying and fry the pork for 8 minutes or until it's very crispy.
3. Whip the eggs, condensed milk and light soy sauce together and fry to form a thin soft pancake. The condensed milk makes it easier to roll up.
4. Lay the pancake down and cover with rice, at one edge, make a line of pork strips. Roll up the pancake around the pork and slice into sections.
Stir-fried Rice Ham & Bacon ( Kao Pad Bacon Mu Ham )
Another picnic item, stir fried rice made with bacon, pork and lots of Thai flavours. I made it for the following picnic box, the other compartments include strawberries, coriander and mint leaves and some lemon to squeeze into the fried rice. But with bacon, eggs and ham, it's practically a breakfast too.
Ingredients
300 gms Cooked Fragrant Rice
50 gms Chopped Ham
30 gms Chopped Bacon
10 gms Chopped Onion
2 Eggs Yolks
5 gms Chopped Coriander Leaves
3 Garlic Cloves
2 Tablespoons Oil
1 Teaspoon White Pepper
2 Tablespoons Light Soy Sauce
1 Teaspoon Sugar
2 Tablespoons Tomato Ketchup
Preparation
1. Put the oil into a frying pan add chopped garlic and fry for 10 seconds just to start the flavour going.
2. Add the bacon and ham and fry it for a minute to brown it, the browning will give it flavour.
3. Add the egg yolks and stir fry, breaking up the eggs and mixing with the bacon.
4. Add all the other ingredients and the rice and fry for 1 minute.
Prawn Rice Picnic Box ( Kao Pad Hur Kai Picnic )
In Thailand we eat rice rather than bread as our staple food, and naturally our picnics are built around rice rather than sandwiches. Here is a typical well presented picnic box consisting of omelette wrapped fried rice, fried vegetables and prawns in batter. Although you can't see it so clearly in the photograph, the base of the box contains chopped lettuce.
Ingredients
150 gms Pre-Cooked Fragrant Rice
20 gms Chopped Carrot
20 gms Green Peas
20 gms Corn
1 Tablespoon Chilli Paste
1 Tablespoon Fish Sauce
1 Tablespoon Lemon Juice
1 Teaspoon Sugar
1 Teaspoon Salt
2 Eggs
4-6 Shrimp
1 Tablespoon Batter Flour (or Regular Flour + 1 Egg Yolk)
Oil
Seaweed Paper
Preparation
1. Slice lettuce and fill the base of the box with the shredded lettuce.
2. Boil the carrots, peas and corn for 3 minutes (don't overcook them, you need a little crunch).
3. Wrap them in seaweed, place with parcel in the centre of your picnic box. If you have any left over, you can garnish the rice with them later.
4. Mix the fragrant rice, chilli paste, fish sauce, lemon juice, sugar and salt together.
5. Fry for 3 minutes, stirring all the time so as to mix them well.
6. Heat some oil for deep frying - this will be used to fry the shrimp.
7. Clean the shrimp, remove the black gut by cutting down the back, for presentation I like to leave the shell on.
8. Mix the batter flour with a little water and dip the shrimp in this batter. If you don't have batter flour, use regular flour and mix in an egg yolk to help the flour stick to the shrimp.
9. Deep fry the battered shrimp for a minute to cook them.
10. Drain and place the shrimp in your picnic box.
12. Take the omelette, cover it with the stir fried rice you made earlier and roll it up. Slice it into 6 pieces and stack these in your picnic box
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