GOOD TIME WITH THAI FOOD

I have to say my mom taught me well when I comes to cooking, Well not really, I think if you want good food you have to learn how to do it yourselves. I didn't realized it I can cook until I have certain craving and just whip it up.... I also have to say I have lots of practice on my friends and family. But the funny thing is my Mom and Dad still don't believe I can cook.

Couple of weekends ago at a get together with some good friends I have met through Eric. I have to say when you meet your husband's friend is one thing but when you meet their wives is a different stories right? will I like them and I like them a whole lots. Anyways so I got to show off my Thai cooking. If the instructions does not make any sense just come over. :)

First dish was Tum Yum Chicken and Shrimp.

This version of Tom Yum soup is eaten in the southern of Thailand, it is made with chicken, seafood or shrimp most called (tom yum goong)


Meat(chicken or Shrimp) depends on how many people you cook for
Lemon Grass 1 strand
Galanga one bolt, 3 or 4 Kiffer leaves
Fish Sauce 2-3 tablespoon
Lemon Juice(freshly squeeze)1-2 lemon
Mushrooms
Onions 1 head of onion
Tomatoes cut 3 tomato's
cilantro

Preparation

1. Put water in a saucepan and bring to the boil.
2. Chop the lemon grass and galanga into 3cm lengths and add to the pot to make a soup base.
3. Pound the onion and add into the soup.
4. Chop the chicken into bite sized pieces, then add to the soup and cook for 3 minutes.
5. Cut the straw mushrooms and tomatoes into half and add to the soup.
6. Add the fish sauce, salt, lemon juice, and lime leaves into the soup and cook for an additional 30 seconds.
Serve With Rice or eat soup like.




BBQ Pork with Sticky Rice

This is how Isan people, from the north east Thailand eat barbecued chicken or pork. It's always served with sticky rice and since sticky rice is soaked for 2-4 hours before it's cooked, you should allow plenty of time to prepare this dish. The spicy sauce is what makes this dish special. You take some of the chicken or pork, and some of the sticky rice with your fingers, dip it into the sauce and eat. It's delicious

Chicken Breast or pork t 4Tablespoons Dark Soy Sauce 4 Tablespoons Light Soy Sauce 2Teaspoon Honey 1Teaspoon Salt 4 Cloves Chopped Garlic 1/2 Teaspoon White Pepper and Wooden Skewers

Preparation
1. Clean pork and cut in long and flat about 5 inch long.
2. Mix the pork with all ingredients together and leave it to marinade for 30 minutes.
3. Skewer it onto the wooden sticks, and cook on a charcoal grill until cooked.
Alternatively you can cook it in the oven at 180 degrees.
4. While it's cooking make the sticky rice



Shrimp salad with glass noodles (my all time favorite)

They call this dish as a Bangkok-style shrimp salad because we add glass noodles.

1 6-ounce package dried bean thread noodles (saifun)*
1-2 lb of Large Shrimps, 1/2 cup chopped fresh cilantro 3 tablespoons chopped shallots or Onion 3 tablespoons Thai fish sauce (nam pla)* 3 tablespoons fresh lime juice2 1/2 teaspoons minced seeded Thai chilies* or Chili paste with soya bean oil and 2-3 tomatoes

Preparations

Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
Heat heavy large skillet over medium-high heat. Add shrimp until cooked, about 4 minutes. Transfer to large bowl mix shrimp(cool) noodles, and remaining ingredients to bowl(season fish sauce, lime juice and chili paste with soya bean oil) . Toss to blend with cilantro and ready to serves