Thai Food - Phad Ka Prao and Kaeng Liang Recipe

By [http://ezinearticles.com/?expert=Wevangti_Vangra]Wevangti Vangra

Phad Ka Prao

Ingredients

Phad Ka Prao sauce 80 g

Chicken fillet 80 g

Steamed rice 250 g Cut in 0.5 cm

Vegetable oil 20 g

Water 5 g

Sliced red spur chili 25 g

Note: This portion is for 2 servings.

How to cook

1. Stir-fry sliced chicken with oil until the meat is cooked.

2. Add spur chili, steamed rice and Phad Ka Prao sauce, mix thoroughly. Put basil, mix together before removing from the heat and it is ready to serve.

Phad Ka Prao sauce Ingredient

Ingredients

Basil 50 g Garlic 375 g

Galangal 50 g

Shrimp paste 15 g

Palm sugar 100 g

Vegetable oil 500 g

Hot chilies (green/red) 150 g

Shallots 125 g

Grounded pepper 2.5 g

Fish sauce 375 g

Salt 25 g

Water 1000 g

Note: This recipe makes 2.5 kg of Pad Ka Prao sauce

How to cook

1. Ground hot chilies, garlic, shallots, galangal, pepper and shrimp paste together. Add basil and roughly grind them.

2. Stir-fry Pad Ka Prao paste with oil until fragrant.

3. Add fish sauce, palm sugar and salt.

4. Pack in plastic bags, 80 gram per bag.

Strong point of Khao Phad Ka Prao: Lower calories and fat compared to Phad Thai. High phosphorus from chicken.

Medical Benefit

- Basil: Release tension, high blood pressure

- Red & green hot chili: Digestive, laxative, expectorant, cold relief

- Shallot: Relief cold, catarrh

- Garlic: Reduce cholesterol, cancer, infection, antifungal

- Galangal: Carminative, expectorant

Kaeng Liang (Spicy herb vegetables soup) Main Ingredient

Ingredients

Kaeng Liaeng soup 500 g z

Peeled and sliced pumpkins 450 g

Peeled and sliced sponge gourd 300 g

Mushroom 250 g

Ivy gourd 150 g

Lemon basil 70 g

Note: This recipe is for 3 servings.

1. Add Kaeng Liaeng soup in a pot, bring to boil.

2. Add sliced pumpkins first and then add other vegetables such as sponge gourd, mushrooms and ivy gourd. Bring to boil. Remove from the heat and then sprinkle lemon basil.

3. Ready to serve.

Kaeng Liang Soup Ingredient

Ingredients

Grounded pepper 100 g

Shallot 750 g

Dried shrimps 600 g

Food seasoning (pork flavor) 270 g

Shrimp paste 260 g

Thai chilies 40 g

Water 13 kg

Note: These ingredients are for 13 kg.

How to cook

1. Pound dried shrimps finely. Add pepper, Thai chilies, shrimp paste and shallots in the mortar and pound finely.

2. Put Kaeng Liaeng paste and water in a pot. Add food seasoning and bring to boil.

Strong point of Kaeng Liang: Low fat and low calories. Fibers from vegetables.

Medical Benefit

Pepper: Peptic, carminative, cooling

Shallot: Relief cold, catarrh

Hot chili: Digestive, laxative, expectorant, cold relief

Sweet basil: Carminative

Gord gourd: Carminative, relief fever, nourish eyes

Sponge gourd: Nourish heart, laxative, cooling

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Wevangti

Article Source: http://EzineArticles.com/?expert=Wevangti_Vangra http://EzineArticles.com/?Thai-Food---Phad-Ka-Prao-and-Kaeng-Liang-Recipe&id=924653

Thai Food - Phad Thai and Tom Yum Kung Recipe

Thai Food - Phad Thai and Tom Yum Kung Recipe
By [http://ezinearticles.com/?expert=Wevangti_Vangra]Wevangti Vangra

Phad Thai

Ingredients

Narrow rice noodles 400 g.

Water 400 g.

Phad Thai sauce 320 g.

Dried shrimp 60 g.

Chopped Salted white radish 40 g.

Yellow soybean curd 160 g.

Bean sprouts 400 g.

Chinese leek leaves 60 g.

Egg 4 Vegetable oil 120 g.

Ground peanut 40 g.

Chinese leek leaves 60 g.

Egg 4 Vegetable oil 120 g.

Ground peanut 40 g.

How to Cook

- Fry noodles with water until soft

- Add sauce and mix thoroughly

- Add dried shrimp, Chopped Salted white radish and soybean curd

- Add oil around the pan, break eggs and fry until done

- Add bean sprouts, Chinese leek leaves and fry and serve warmly

Phad Thai Sauce Ingredients

Shallot 50 g.

Garlic 25 g.

Palm sugar 125 g.

Sugar 10 g.

Fish sauce 50 g.

Tamarind juice 25 g.

Vinegar 33 g.

Salt 1 g.

Ground dried chili 1 g.

Oil 40 g.

Vinegar 33 g.

Salt 1 g.

Ground dried chili 1 g.

Oil 40 g.

Note: The sauce recipe makes 2 kg.

How to cook

- Pound shallot ingredients in a pot. Heat the ingredients until melted.

- Bring to boil and then add the sautéed shallots and garlic.

- Mix them together and pack in plastic bags, 80 grams each.

- Scramble egg and mix with the seasoning noodles. When the noodles look dry, add bean sprouts and Chinese chives.

- Stir them together with noodles until cooked. Then remove from the heat.

Strong point of Phad Thai: High calories, protein, fibers, calcium and phosphorus.

Tom Yum Kung

Main Ingredients

Shrimp 500 g.

Rice straw mushroom 600 g.

Chili paste 150 g.

Soup stock 2,500 g.

Citric acid 10 g. Salt 15 g.

Fish sauce 100 g. Sugar 20 g.

Lime juice 15 g.

Hot chili 10 g.

Dried Chili 10 g.

Lemon grass 40 g.

Shallots 40 g. Galangal 10 g.

Kaffir lime leaves 5 g.

Vegetable oil 100 g.

How to cook

1. Roast chilies, kaffir lime leaves, shallots, galangal and lemon grass and then grind them until smooth to Tom Yum paste.

2. Stir-fry the Tom Yum paste with oil. Add sliced lemon grass and kaffir lime leaves, set aside.

3. Put citric acid, salt, sugar and water into a pot. Melt it and bring to boil. Then add fish sauce and bring to boil again.

4. Add the Tom Yum paste into the pot. Stir it thoroughly and bring to boil again. Pack in plastic bags, 90 gram per bag. [http://thaifood2.blogspot.com]Thai Food [http://magnetizedwater.blogspot.com]Magnetic Resonance Water

Wevangti

Article Source: http://EzineArticles.com/?expert=Wevangti_Vangra http://EzineArticles.com/?Thai-Food---Phad-Thai-and-Tom-Yum-Kung-Recipe&id=900079