Crispy Egg Salad | Thai Salads

To day we have a crispy egg salad for you which is called "yum khai foo" in Thai. In the ingredients pictured below, you have on the left onion, bird eye chilli, palm sugar, tomatoes and two eggs. On the right you can see carrots, lime, Chinese celery and blanched ground pork. You can also add some garlic.





































To cook you need to fry the egg first until crispy. Take it out and drain on some tissue before cutting into bite-sized pieces. Mix together bird eye chillies, fish sauce, lime juice and palm sugar. Lightly crush it with the flat blade of the knife. Next add the blanched ground pork, sliced onions, tomatoes and carrots and mix it well. Finally add the sliced egg and chopped Chinese celery. We will have another Thai Food Recipe for you next week at www.Thaicomfortfood.blogspot.com

yum kana koong sod | Thai Salads

Thai Recipe Ingredients

* 5-8 medium-sized shrimps, cleaned, shelled, and deveined

* 200 grams minced pork (or chicken)

* chinese kale, 25 pieces of 1 cm. long

* 2 tomatoes, cut into well pieces

* 2 tablespoons finely chopped red shallot

* 1 tablespoon fish sauce

* 1 1/2 tablespoon sugar

* 2 tablespoons lime juice

* 5-8 chilies, smashed and coarsely chopped

* mint leaves (for garnishing)


Thai Food Preparations

1. Heat water in a pot over medium heat. Add chinese kale and scald until soft and cooked. Remove and drain. Then add shrimp and scald until nearly cooked. Remove and drain. Set aside.

2. Add minced pork (or chicken) in the same pot. Wait until cooked, remove and drain.

3. Prepare the salad dressing : Mix together fish sauce, sugar, lime juice, chili and red shallot. Stir until the sugar is dissolved and all ingredients mixed thoroughly.

4. In a big bowl, mix together all ingredients with prepared salad dressing. Stir until mixed well. Transfer to a serving plate. Sprinkle with mint leaves. Serve immediately with hot steamed rice.

Yum Moo Yor | Thai Salads

INGREDIENTS

2 cups Vietnamese sausage

3 tbsp. sliced onion

5 red chili peppers, lightly pounded

2 ½ tbsp. lime juice

1 ½ tbsp. fish sauce

¾ tsp. sugar

4 pieces sliced tomato

2 scallions, cut into 2 inch pieces

2 Chinese, celeries, cut into 2 inch pieces

Lettuce

Cucumber

METHOD

1 Cut Vietnamese sausage into ¾ inch pieces.

2 Add onion, ground chili, fish sauce, lime juice, sugar, tomato, scallions, Chinese celery and add sausage. Mix well.

3 Serve with lettuce and cucumber.

pla lui sua | Thai Salads

Thai Recipe Ingredients

* 1 fish (any meaty white fish) weight 400-500 grams

* 1 tablespoon chopped chili

* 3 tablespoons lime juice

* 2 tablespoons sugar

* 4 tablespoons fish sauce

* 1/4 cup parsley, finely chopped

* 1/4 cup chopped coriander leaves

* 1/4 cup mint leaves

* 2 tablespoons lemongrass, finely sliced

* 3 red shllots, finely sliced

* 1 tablespoon cubed lemon

* steamed vegetables (carrot, cabbage, baby corn, etc.)

* cooking oil

Thai Food Preparations

1. Clean and score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.

4. Prepare the sauce : Mix together lime juice, fish sauce, red shallot, lemongrass, parsley, coriander leaves, cubed lemon and chopped chili. Stir until mixed well.

5. Sprinkle with mint leaves on the fried fish. Pour the sauce over the fish or separate in dipping sauce bowl. Serve with steamed vegetables and hot steamed rice.

Spicy Seafood Salad | Thai Salads

Details :

pork, steamed and sliced diagonally 200 g
chicken meat, steamed and sliced 200 g
prawn meat, steamed and sliced diagonally 200 g
nam phrik phao ( Roasted Chilli Paste ) 3 tbsn
fish sauce 1 tbsn
lime juice ¼ c
sugar 1 tbsn
tamarind juice 2-3 tbsn
peanut or cashew nut, roasted and crushed briskly ¼ c
white radish or cabbage, sliced ¼ c
carrot, sliced ¼ c
whole Celery, cut 2
mint leaves ½ c
whole lettuce 2

Preparation :
1. Pound sliced bird's-eye chillies and garlic together, add lime juice, sugar and salt and blend well. This is the spicy dressing.

2. Behead prawn and cut in halves. Put in mixing bowl together with sea mussel and squid. Pour in spicy dressing and blend well. Add onion, spring onion and Celery.

3. Place onto a plate underlying with lettuce. Serve with spring onion, slice cabbage and mint. Garnish with red and green bird's-eye chillies. Note Besides the banana blossom, the vegetable served can be replaced by the Chinese lettuce. Chilli sauce can be prepared and stored in a bottle which will allow it to be kept for as long as 6 days without losing the taste. The taste of the sauce should be dominated by hot and sour and followed by salty and sweet taste. Don't let the sweet taste lead since this will make the sauce fishy.

Beansprouts Spicy Salad Recipe |Yam Thua Ngawk

INGREDIENTS:
1 cup bean sprouts
1/2 cup soil bean sprouts
100 grams Chinese beansprouts
2 large claw river prawns
1/4 cup mint leaves
2 tsp butter

DRESSING:
2 tbsp finely sliced hot chilies
5 finely sliced shallots
1 tbsp sugar
1/4 cup lime juice
1/4 cup fish sauce

PREPARATION:
1. Mix all ingredients for the spicy dressing together, stir well and put aside.

2. Wash beansprouts and soil bean sprouts, remove roots, and soak in water mixed with vinegear for 10 minutes, then drain. Wash the Chinese bean sprouts and set aside.

3. Clean and slit open the prawns leaving the shell intact. Lightly butter, then grill until just done. Remove the shells and cut the prawns into pieces.

4. Mix all ingredients together, pour the spicy dressing over the mixture and toss well. Transfer to a serving dish and garnish with mint leaves before serving.

THAI VERMICELLI SALAD WITH PRAWN | yum woon sen

Thai Recipe Ingredients

* 10 medium size shrimps

* 100 grams ground pork

* 40 grams mushroom

* 20 grams chinese celery, cut into 1" long

* 1 onion, sliced

* 2 tomatoes, sliced

* 20 grams shallot, sliced

* 6 chilies, coarsely chopped

* 40 grams glass noodle

* 4 tablespoons fish sauce

* 1 tablespoon sugar

* 5 tablespoons lime juice

Thai Food Preparations

1. blanch pork and shrimp in boiling water, drain

2. blanch mushroom and glass noodle until soft, set aside

3. Mix all ingredients in a big bowl, then season with fish sauce, sugar and lime juice . Transfer to a serving dish. Serve immediately with fresh vegetable such as cabbage, cucumber, string bean, etc.