Phuket - Thailand - Thai Food

After a month-long siege, the Burmese were forced to retreat March 13, 1785. The two women became local heroines, receiving the honorary titles Thao Thep Kasattri and Thao Si Sunthon from King Rama I.

Bean cake soup

Bean cake soup

Ingredients:
1 bar bean cake cut into pieces
1/2 cup ground pork
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon nampla (fish sauce)
3 cups water
2 spring onions cut into
1 inch segments
1 sprig coriander Dash pepper
1/2 teaspoon monosodium glutamate (MSG)

method: Combine ground pork, garlic powder, salt and MSG. Mix well. In a soup pot, put cold water and the ground pork mixture, stir. Bring slowly to the boil. Add bean cake, nampla and simmer for 3 minutes. Add spring onions. Spoon into a serving dish. Dash with pepper and top with coriander. Serve.

Boat trip chili shrimp paste salad

Boat trip chili shrimp paste salad

Ingredients:
2 tablespoons dried shrimp
7 hot chilies
3 cloves garlic
1 tablespoon shrimp paste (Kapi)
1 tablespoon nampla (fish sauce)
1 tablespoon sugar
2 tablespoons lemon juice
1 salty egg's yolk
1 piece of fried dried fish (plagrob)
1 cup of sweet pork
2 cups cut eggplant, cucumber, radish or any kind of vegetable you like
1 cup vegetable oil

method: Pound dried shrimp. Add garlic and crush coarsely. Add shrimp paste, chilies; pound together until it becomes a paste. Season to taste with nampla, sugar and lemon juice. Heat two tablespoons vegetable oil. Fry the chilies and shrimp paste mixture on low heat until brown. Cut cucumber, eggplant, radish into small pieces and place in serving dish. Top with fried shrimp paste. Sprinkle with chopped salty egg, fried fish and sweet pork. Serve with rice.

Four colors fried rice

Four colors fried rice

Shrimp paste fried rice (purple)
Ingredients:
2 cups cooked rice
1 tablespoon kappa (shrimp paste)
1 tablespoon powdered dried shrimp
1 clove garlic finely chopped
2 tablespoons vegetable oil
1 egg
1/2 cup cooked sweet pork
Garnish with coriander leaves chili, red onion (chopped fine)
1 piece of lime or lemon

method: Put the rice in a bowl. Add kappa, mix well. Heat frying pan, add 2 tablespoons vegetable oil and cook chopped garlic until golden brown. Add rice and cook for 3 minutes. Remove from heat and put into a small deep bowl. (Jello mold). Press down on the rice. Turn it over on serving plate. Top it with egg omelet, pounded dried shrimp, chopped red onion, pepper sliced thin; place cooked sweet pork to one side. Serve hot.

fried rice with chili pepper (white)
Ingredients:
1/2 cup chicken breasts sliced thin
3 chili peppers (remove seeds and cut in small pieces)
10 leaves sweet basil or 1/2 cup sliced thin broccoli
1 teaspoon chopped garlic
2 tablespoons nampla (fish sauce)
2 cups cooked rice
3 tablespoons vegetable oil

method: Heat frying pan and add the vegetable oil. Brown chopped garlic. Add chicken and cook for 2 minutes. Add nampla, chili, rice. Cook for 3 more minutes; add sweet basil or broccoli and toss lightly. Serve hot.

Shrimp fried rice (orange)
Ingredients:
1/2 cup shrimp shelled and cleaned (medium size)
1 tablespoon of shrimp fat
1 teaspoon chopped garlic
1 tablespoon nampla (fish sauce)
2 tablespoons vegetable oil
1 tablespoon minced white onion
2 cups cooked rice cucumbers, spring onion, coriander leaves (Garnish)

method: Heat frying pan and add oil. Brown chopped garlic. Add shrimp, shrimp fat, chopped onion, nampla; cook for two minutes. Add rice; cook for 3 more minutes. Remove from heat and pour "Fried Rice" on a serving plate. Sprinkle with coriander. Garnish with cucumber and spring onions. Makes 2 servings.

Chicken fried rice (yellow)
Ingredients:
1/2 cup chicken breast sliced thin
1 tablespoon chopped onion
1 tablespoon raisins
1 teaspoon salt
1 teaspoon curry powder
3 tablespoons vegetable oil
2 cups cooked rice
1 tomato and 1 piece of lemon so lime

method: Heat the frying pan, add chopped onion. Fry until light brown. Add chicken, salt, curry powder; cook for 2 minutes. Add rice. Cook for 2 or 3 minutes more. Add raisins. Remove from heat to serving plate. Decorate with tomato and lime.

Fried broccoli with shrimp

Fried broccoli with shrimp

Ingredients:
5 large shrimp
2 cups sliced broccoli
1 teaspoon minced garlic
1 teaspoon nampla (fish sauce)
1 tablespoon oyster sauce
2 tablespoons vegetable oil

method: Peel the shrimp, remove the center back line, cut and clean. Soak sliced broccoli in cold water for 15 minutes. Heat the oil in frying pan over medium heat. Fry the minced garlic until golden brown. Add the shrimp, turning over a few times. Add nampla and oyster sauce and stir-fry. Drain the broccoli add to the fried shrimp, and stir for 3 minutes. Spoon onto a serving plate. Serve with rice.

Fried shrimp with chili sauce

Fried shrimp with chili sauce

Ingredients:
6 large shrimp
1 tablespoon red curry paste
2 tablespoons pounded dried shrimp
1 tablespoon nampla (fish sauce)
1 tablespoon sugar
1/2 teaspoon garlic salt
1/2 cup vegetable oil
1 teaspoon chopped green onion Dash Monosodium glutamate (MSG.)

method: Shell and clean the shrimp; rub with MSG. Garlic salt and set aside for 15 minutes. Heat the oil in a large frying pan over medium heat. When hot, fry the shrimp approximately 3 minutes on each side. Remove to serving plate. Using the left over oil and low heat, stir fry curry paste for 1 minute, season with sugar and nampla, add dried shrimp and stir fry for 1 minute more. Pour the cooked paste over the fried shrimp. Garnish with chopped green onions. Serve with rice.

Green vegetables, chicken in peanut sauce

Green vegetables, chicken in peanut sauce

Ingredients:
1 cup sliced chicken breast
1 slice ginger root
2 cloves garlic
1 teaspoon curry powder
1 tablespoon butter
1 tablespoon light cream or evaporated milk
2 cups cut spinach
2 cups cut spring onion (2" pieces including top)
1 tablespoon minced red onion
1 tablespoon chili powder
2 tablespoons peanut butter
1 tablespoon sugar
1 teaspoon nampla (fish sauce)
1/2 cup milk or coconut milk
1 teaspoon roasted curry paste
2 tablespoons vegetable oil

method: Pound ginger root together with garlic, curry powder, cream and melted butter. Pour over chicken breasts and marinate for 1 hour. Heat the oil in a heavy saucepan over medium heat. Brown minced onion until golden brown. Lower the heat, add peanut butter, sugar, nampla, chili powder and milk. Stir fry for 1 minute. Remove from heat. In boiling water cook spinach and spring onion for 3 minutes. Drain. Place e on serving plate. Brown the chicken breast in a saucepan (without oil) turning until done. Remove from heat and place on top of cooked spinach and spring onion. Pour the peanut sauce over the chicken and top with roasted curry paste. Serve.

Ground pork hot dip

Ground pork hot dip

Ingredients:
1 tablespoon or 1 package Kang Som paste
1 teaspoon minced garlic
7 cherry tomatoes
1/2 cup ground pork
1 teaspoon sugar
2 tablespoons nampla (fish sauce)
1 cup fried pork rind (canned) cucumber, cabbage, cauliflower, etc.

method: Clean, cut and seed cherry tomatoes. Put into a mortar and pound with Kang Som paste until smooth. In a saucepan warm oil over medium heat. Brown garlic until light brown. Add paste and stir-fry until blended. Add ground pork, sugar and nampla. Keep on stirring until the pork is cooked. Spoon into a serving dish. Serve with pork rind and your favorite vegetables.

Hot shrimp dip

Hot shrimp dip

Ingredients:
1/2 cup shelled, cleaned shrimp
5-7chili peppers
2 tablespoons chopped red onion
5 cloves garlic
1 teaspoon salt
1 tablespoon nampla (fish sauce)
2 tablespoons shrimp broth
1/2 teaspoon monosodium glutamate (MSE.) (optional)
1 tablespoon lemon juice
cabbage, okra, asparagus, brussels sprouts or other vegetables for dipping.

method: In a small sauce pan cook the shrimp and save the broth. Wrap chili peppers, garlic and onion with aluminum foil. Roast on medium low heat for 2 minutes on each side; unwrap, place in mortar, and pound until fine. Add the shrimp and pound until well mixed. Add 2 tablespoons shrimp broth-season with MSG., nampla, salt and lemon juice. Spoon onto the serving dish. Trim all the vegetables, wash, and drain. Cook uncovered in boiling water for 5 minutes. Drain. Arrange on the serving plate. Put the shrimp dip dish in the center. Serve.

mee siam

mee siam

Ingredients:
1 pound rice vermicelli (sen mee)
1 cup coconut milk
2 tablespoons sugar
1 tablespoon nampla (fish sauce)
2 tablespoons pounded chilies
1/2 cup dried salted shrimp
3 tablespoons vegetable oil
2 tablespoons bean sauce some red chilies, lemon or lime, green onion, lettuce, cabbage
1 cup bean sprouts cut the following ingredients into small pieces
1/2 cup pork
1 cup shelled shrimp
1/2 bean cake (tow hou)
1 red onion
2 eggs (fried like an omelet)

method: Soak rice vermicelli in water for 5 minutes. Before draining put in 3-5 drops of red food coloring. Heat the oil in the frying pan and fry onion until light brown; add the noodles, fry for 5 minutes; add bean sprouts and nampla. Beat two eggs with a fork. Rub oil in clean frying pan with paper towel. Heat. Pour egg into center of pan and quickly roll around so it covers bottom of pan in a thin layer. Cook over low heat until egg is done (about 1 minute). Remove egg and cut in small strips. Gravy: In soup pot, heat the coconut milk until boiling. Add shrimp, pork, dried shrimp, bean cake, bean sauce and sugar. Cook until the pork and shrimp are done. Place the noodles on a large serving plate. Arrange the egg strips on top. Sprinkle with chopped coriander and cut red chili. Serve the gravy in separate deep bowl. Arrange a plate of raw bean sprout, with piece of lime or lemon, and other vegetables. Pound chili (or use prepared chili powder) and place in very small bowl.

Pad Thai

Pad Thai

Ingredients:
1 pound Thai rice noodles
10 medium size shrimps shelled and cleaned
2 eggs
1 cup bean sprouts
1 tablespoon coarsely ground peanuts
1 tablespoon pounded dry shrimp
1 tablespoon sugar
1 tablespoon nampla (fish sauce)
1 tablespoon ketchup
1 teaspoon minced garlic
1/2 cup vegetable oil
1 tablespoon chopped spring onion and coriander leaves a sprinkle of pounded dry chili
some additional bean sprouts and two pieces of lemon

method: If dry noodles are used, soak them in warm water for 15 minutes, drain. Place the bean sprouts in cold water. In a frying pan put all the oil, brown the garlic until light brown, add the shrimp and cook until well done. Add sugar, nampla, ketchup and stir together. Add eggs break in the yolk, then add noodles and fry until noodles turn orange. Lift the bean sprouts out of the water, add to the mixture and fry until bean sprouts are cooked. (about 1-2 minutes) Put on serving plate with raw bean sprouts on the side. Sprinkle top with dried shrimp, ground peanuts, and lastly chili powder. Top with green onion, coriander, and 2 pieces of lemon serve hot.

Pineapple fried rice

Pineapple fried rice

Ingredients:
3 cups cooked rice
1/2 cup diced pineapple
1/2 cup pork (diced)
2 tablespoon dried shrimp
1/2 cup dried bread
2 tablespoons dried onion
1/4 teaspoon monosodium glutamate MSG.
1 teaspoon Maggie sauce
1 cup vegetable oil
1 red pepper (sliced)
1 sprig coriander

method: Dice the pork meat into approximately ? inch cubes. Dice the pineapple, onion, and bread smaller than the pork. Heat the oil in a frying pan. Brown the diced bread until golden brown. Set aside. Using the left over oil, fry the dried shrimp until light brown. Set aside. In the same pan use the remaining oil to fry pork with onion. Stir fry for 3 minutes, add nampla, Maggie sauce and MSG, turning over 3-4 times. Add the rice, continue turning for 3 minutes; add pineapple. Stir-fry for 2 minutes more. Adjust seasoning. Spoon onto serving plate. Garnish with fried shrimp, fried bread, red pepper, and top with coriander sprig. Serve hot.

Rice with chicken, cashew nuts and dried chilies

Rice with chicken, cashew nuts and dried chilies

Ingredients:
3 cups cooked rice
1 cup sliced chicken breasts
3 dried black mushrooms
1/2 cup diced onion (sugar lump size)
1/2 cup cashew nuts
2 dried chilies
1/2 cup chopped celery stalk
1/2 teaspoon MSG.
1 tablespoon nampla
1 tablespoon soy sauce
1 teaspoon garlic salt
1 tablespoon cornstarch mixed with 1 tablespoon water
1/2 cup chicken broth
1/2 cup vegetable oil
1/2 cup pickled chili some lemon, coriander and tomato to garnish.

method: Press the cooked rice into a wet ring mold. Remove to serving plate. Heat the oil in the frying pan. Fry the dried chilies, cut with scissors, set aside. Using the left over oil, fry the chicken and onion; sprinkle with garlic salt and MSG, keep turning until light brown. Add chopped celery, black mushroom, nampla, soy sauce and chicken broth. Cover, simmer for 5 minutes. Add the cornstarch, stir until thickens, add cashew nuts and turn over lightly. Spoon into the center of the rice ring, top with dried chili, and garnish with lemon, tomato, and coriander leaves. Serve.

Roasted red pork

Roasted red pork

Ingredients:
2 pounds (1 kilo) lean pork
1 teaspoon minced ginger
1/2 teaspoon cinnamon
2 tablespoons soy sauce
1 tablespoon whisky
2 tablespoons Hoi-Sin sauce
1/2 teaspoon red food coloring
1 tablespoon flour mixed with 1 tablespoon water
1 teaspoon nampla (fish sauce)
1 tablespoon vegetable oil

method: Cut the pork into large chunks (like stewing beef) and put in a bowl. Drop the food coloring on the pork and rub until the meat turns red. Add minced ginger, cinnamon, Hoi Sin sauce, soy sauce and whisky; mix well. Add the vegetable oil. Marinate for 2 hours. Pore-heat the oven to 375 . Place the pork in a roasting pan or pyrex dish, in a single layer. Pour the marinade sauce over and roast for 30 minutes. Remove the roast pork, cool, slice and arrange on a serving plate. Use the drippings in the pan to make gravy by adding ? cup hot water, stir well and bring to boil. Add nampla and the flour mixed with water; stir until the gravy thickens. Pour over the pork slices and serve.

Shrimp curry in pie shell

Shrimp curry in pie shell

Ingredients:
1 cup shelled and cleaned shrimp
2 small white onions pealed
1 tablespoon minced onion
1 tablespoon curry powder
1 tablespoon butter
2 tablespoons flour
1/2 cup of milk, 2 potatoes boiled
1 carrot boiled and cut into 1" segments
2 chili pepper's cut into 1" segments 1 cup cooked rice
2-3drops yellow food coloring
1 pie crust shell

method: Melt butter on very low heat, stir in flour until light brown. Add the shrimp, minced onion and stir fry on medium heat for 2 minutes. Add curry powder, salt, and milk: stir until thickened. Add onions, potatoes, carrot and chili pepper. Cook for 3 minutes. Pour into cooked pie shell. Drop food coloring on the cooked rice and mix well. Place into a small wet mold, press and place on top of the shrimp curry in pie shell. Serve. Pie crust: 1 cup sifted flour ? cup shortening 11/2 teaspoon salt 2 tablespoons cold water Sift together the flour and salt. Cut in shortening with pastry blender or blending fork, until pieces are the size of small peas. Sprinkle water over mixture. Gently toss with fork and form into a ball. On lightly to floured board roll out gently until a circle is formed in ? inch thick. Place on 9" pie plate. Fold overhang under; make edging as shown above. Bake in oven 375 degrees for 20 minutes.

Shrimp with butter sauce

Shrimp with butter sauce

Ingredients:
6 large shrimp
1/2 teaspoon garlic salt
3 tablespoons butter
1 teaspoon lemon juice garnish with tomatoes, spring onions and thinly sliced lemon

method: Use the sharp knife to cut the back open and remove center lines of the shrimp. Clean and drain. Rub the shrimp with garlic salt and 1 tablespoon butter. Preheat the oven to 475 F. place the shrimp under broiler and broil for 3 ? minutes. Arrange on a serving plate. Garnish with tomato, spring onions and lemon slices; melt the butter, add the lemon juice, and serve with the roasted shrimp.

Sweet and sour chicken wings

Sweet and sour chicken wings

Ingredients:
10 chicken wings
2 tablespoons flour
2 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons water
1 tablespoon light cream
1 tablespoon vegetable oil
2 cups vegetable oil to deep fry
1 large onion cut into eight pieces
1 bell pepper cut into eight pieces
2 medium tomatoes cut into eight pieces
1/2 cup cut pineapple
2 tablespoons sugar
1 tablespoon vinegar
1 teaspoon salt
2 tablespoons cornstarch mixed with 1 tablespoon water
2 tablespoons water
1 tablespoon tomato paste

method: Blend the flour, cornstarch, salt, 2 tablespoons water, light cream and 1 tablespoon vegetable oil into a runny batter; beat with fork or rotary beater and set aside. In a small saucepan combine sugar, vinegar, salt and 2 tablespoons water. Boil together until syrupy; add tomato paste and stir well. Add cornstarch, moistened with water, stirring until the sauce thickens. Set aside. Cut and bone the chicken wings. Move the meat to one end of the bone. Coat the chicken wings sticks in batter and deep fry until golden brown. Drain and arrange on a serving plate. In a large frying pan, heat 2 tablespoons oil on medium heat; stir-fry the cut onion and bell pepper for 2 minutes. Add the sauce and gently turn. Add tomato and pineapple. Toss lightly, pour over the fried chicken wings, and serve.

Stuffed peppers

Stuffed peppers

Ingredients:
1 cup ground pork
1 tablespoon minced onion
1 teaspoon minced coriander
1/2 teaspoon pepper
1 teaspoon garlic salt
1 egg 6 peppers
2 slightly beaten eggs
2 tablespoons vegetable oil coriander leaves to garnish.

method: In a small mixing bowl, combine ground pork, onion, coriander, pepper, garlic salt, and egg. Mix well. Set aside. Remove the seeds from the pepper. Wash and drain. Stuff with the pork mixture, lay in to steamer. Steam for 8-10 minutes. Rub the wok with some oil and heat over medium low heat. Dip your fingers into the beaten egg. Sprinkle the egg back and forth across the wok to make the egg nest which is about 8 inches in diameter. Make 3 nests. Cut each in half and wrap the steamed peppers. Arrange on a serving plate. Garnish with coriander leaves. Fried egg plant Ingredients: 1 large egg plant 2 eggs 1 teaspoon light cream ? teaspoon salt 1 cup vegetable oil some coriander and red chili to garnish method: Beat the egg lightly with fork. Add salt and light cream, stirring a few times. Slice the egg plant ? inch thick. Coat each slice in the egg mixture. Deep fry in hot oil until golden brown. Place on a serving plate. Garnish with coriander and red chili.

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