Kao Yam Pak Tai

Kao Yam Pak Tai is a one plate meal that originates in the South and consists of several ingredients such as rice, nam Budu mixed with coconut milk, grounded dried shrimps, sliced lemon grasses, thinly cut kaffir lime leaves, been sprouts, pomelo, thinly cut torch ginger flower, thinly cut cowpeas, chopped cucumber, ground roasted dried chilli and lime slices,

The ingredients are heaped onto the rice, nam Budu is poured on top, and all is mixed thoroughly together and eaten.The rice that is eaten with Khao Yam Pak Tai can be cooked in the usual way or it can be cooked with morinda leaves or the juice of butterfly pea flowers, which imparts a pleasing aroma and gray in color.

Kao Yam Pak Tai 

There are two types of Nam Budu, one that is made from prawns and the other from small fishes. The prawns or fishes are fermented with salt in an Earthen jar that is placed in the sun for several years. The sweet type of nam Budu is used for making Nam Yam Pak Tai, whereas the salty type is used for making various types of nam Prik.

Kao Yam Pak Tai 

- 1 1/2 cup cooked rice, at room temperature
- 1/4 cup fried sardine or smoked salmon, bone removed and cut into chunk
- 8 nasturtiums, removed petals by hand into small pieces
- 6 nasturtiums leaves, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped dill
- 2 tablespoons sliced shallot
- 1 teaspoon chili powder
- 1 tablespoon fish sauce, or more as needed
- 1 tablespoon lime juice
- 2 lime wedges, for garnish

Fried-Rice Ground pork with holy basil

Fried-Rice Ground pork with holy basil (Khow Pad Ka Prow Mou Sub)
Fried-Rice Ground pork with holy basil (Khow Pad Ka Prow Mou Sub). That recipe very easy and fast. As you know Pad Ka Prow is a favorite Thai dish for Thais and many Westerners. Local dish for every meal. Easy to find around street food. Simple to prepare, it is a quick one-dish meal. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies. Ordinarily we ate Pad Ka Prow with hot steamed rice. But today I need spicy fried-rice. So I made this up.

Fried-Rice Ground pork with holy basil 

Ingredients:
- 100 g Ground pork
- 1-2 cloves garlic, finely chopped
- 2 tbsp vegetable oil
- 1 tsp black soy sauce
- 1 tsp oyster sauce
- 1 tsp fish sauce
- 1 tbsp fresh holy basil
- ½ tbsp chilies, chopped (I like a bit more spicy;)
- A pin of pepper
- 1 cup hot streamed rice

Preparation:
1. Heat a wok until the oil is hot, and then stir in the garlic and chilies together.

2. Stir another few seconds before adding the ground pork.

3. Continue Stir-frying until ground pork is cooked thoroughly.

4. Add black soy sauce, oyster sauce over the mixture and stir-fry 2-3 times.

5. Add hot streamed rice and still continue stir and mix well.

6. Then add fish sauce, pepper and seasoning to taste. Stir and mix well.

7. Add holy basil leave and continue stir 1-2 times. Turn of the stove.

8. Transfer to a serving plate and serve immediately with fish sauce and sliced chili.

Khao Pad Goong

Thai food "Thai Fried Rice with Prawns" or "Khao Pad Goong" because quick and easy meal for all to enjoy. Beautiful thing about fried rice is that you can substitute prawns with virtually anything in your pantry; vegetables, beef, chicken or even plain.

INGREDIENTS:
- 3 cups cooked rice
- 12 medium sized shrimps (or big as you wish)
- 3 cloves garlic, finely sliced
- 1/2 minced green or red chilli for medium-spiced rice
- 2 tbsp fish sauce
- 3 tbsp vegetable oil
- 2 eggs
- 3 spring onions, finely sliced
- 1/2 cup fresh coriander
- 1 cucumber, sliced
- 1 lime, wedged and 1 tomato, also wedged

Thai Fried Rice with Shrimp

PREPARATIONS:
1. Place oil in a wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).

2. Add prawns and stir fry until cooked thoroughly.

3. Move ingredients aside and crack egg into the wok.

4. Stir to cook and break up the egg.

5. When egg is nearly cooked, add the rice. Stir fry, keeping the heat medium-high.

6. Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes.

7. Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice.

8. Thai people love to serve Fried Rice with chopped chilies in Fish Sauce and fried egg for better taste.

Thai Fried Rice with Chinese sausage

Ingredients:
- 3 cups cooked rice
- 1-2 Chinese sausages
- 3 cloves garlic, finely sliced
- 1/2 minced green or red chilli for medium-spiced rice
- 2 tbsp fish sauce
- 3 tbsp vegetable oil
- 2 eggs
- 3 spring onions, finely sliced
- 1/2 cup fresh coriander
- 1 cucumber, sliced
- 1 lime, wedged and 1 tomato, also wedged

Thai Fried Rice with Chinese sausage

Preparations:
- Cutt Chinese sausage to bite size
- Place oil in a wok. Add garlic and chilli.
- Stir-fry over medium-high heat until fragrant (about 1 minute).
- Add Chinese Sausages and stir fry until cooked thoroughly.
- Move ingredients aside and crack egg into the wok.
- Stir to cook and break up the egg.
- When egg is nearly cooked, add the rice.
- Stir fry, keeping the heat medium-high.
- Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes.
- Remove from the stove.
- Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice.
- Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.

Tips:
For good-quality fried rice, leftover rice is best - anywhere from several days up to 1 week old. The key is to make the rice as dry as possible. If using freshly cooked rice, spread it out in a large bowl and place uncovered in the refrigerator for several hours (or overnight) before frying.

Thai Rice Soup with Shrimp

Thailand, breakfast often takes the form of soup "congee" (porridge), which is actually a kind of thick rice soup. This rice soup with shrimp recipe is a good example. In Thailand we call "Khao Tom Goong" It's a soothing, comfort food, and excellent if you're fighting a cold or flu.

Ingredients:
- 350 grams shrimp (shelled, deveined, and butterflied)
- 2 cups water
- 1 cup cooked rice
- 1/2 tsp preserved cabbage
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 cup chinese celery (including the leaves), sliced
- 1 tsp pepper powder
- fried garlic for topping (optional)
- salted radish (optional)

Thai Rice Soup with Shrimp

Preparations:
1. Heat a tablespoon of oil in a pot,

2. Then add garlic and stir-fry until golden color.

3. Add water, and wait until boiling.

4. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.

5. After boiling, add the cooked rice, preserved cabbage, and stirring occasionally.

6. Have a sitt and wait until boiling again,

7. then add the shrimp, and cook until the shrimp color turns to pink.

8. Transfer to a serving dish, sprinkle fried garlic over each serving,
and garnish with chopped coriander leaves and chinese celery leaves.

9. Serve immediately.

Chicken and basil fried rice

Method

1. Heat a wok over medium-high heat. Lightly spray onion with oil. Stir-fry for 1 minute. Add chicken and carrot. Stir-fry for 1 to 2 minutes or until heated through.

2. Add rice, snow peas and beansprouts. Stir-fry for 1 to 2 minutes or until heated through. Add soy sauce and garlic. Stir to combine. Remove from heat. Add basil and stir to combine. Serve.

Chicken and basil fried rice  

Ingredients
- olive oil cooking spray
- 1 large red onion, cut into thin wedges
- 3 1/2 cups skinless shredded barbecued chicken (see note)
- 2 medium (300g) carrots, peeled, cut into matchsticks
- 3 cups cooked, cooled doongara long-grain rice
- 100g snow peas, trimmed, thinly sliced lengthways
- 1 1/2 cups beansprouts, trimmed
- 2 tablespoons soy sauce
- 1/3 cup shredded fresh basil leaves

Khao Pad Sup Pa Rod (fried rice with pineapple)

Fried rice with Pineapple

Serving rice in a pineapple shell is a charming tradition that brings a festive atmosphere to the simplest meal, even a barbecue. If you prefer, serve it in a medium-sized serving dish, mounding it high, as they do in Thailand. Although Jasmine is the prized rice in Thailand, I believe its delicate flavor is lost when cooked in a dish like this, so regular long-grain white rice will do.

fried rice with pineapple

- 1 large ripe pineapple
- 1 3/4 cups long-grain white rice
- 2 1/2 cups water
- 2 tablespoons shredded coconut, toasted, for garnish (optional)
- 1/3 cup (1-1/2 ounces) finely sliced long beans or green beans
- 2 1/2 tablespoons peanut or vegetable oil
- 2 1/2 teaspoons finely minced garlic
- 1/2 cup (2-1/2 ounces) finely diced yellow onion
- 1/2 cup (2-1/2 ounces) diced firm tofu bean curd) or tempeh
- 2 teaspoons grated or finely minced fresh ginger
- 1/3 cup (2-1/2 ounces) sliced canned straw mushrooms, or 2 ounces fresh oyster mushrooms, sliced if large
- 1/4 red bell pepper, diced
- 1 mild fresh red chili, seeded and chopped
- 2 teaspoons tomato paste
1-1/2 teaspoons mashed yellow bean sauce or fermented tofu and its brine
Superfine white sugar, to taste
Light soy sauce, to taste

Preparations
1. Stir fry the garlic in vegetable oil until golden. add the prawns, pork and squids fry until cooked. then add the onion, tomato and pineapple

2. Fry the cooked rice. Season with sugar and soy sauce sprinkle with ground pepper and sliced spring onions Add prawns and continue to fry until they are cooked.

Khao Man Gai Tod

The rice steamed with chicken
Previously, I had already presented you with the Khao Man Gai (chicken with rice) recipe. And then I got a comment asking about how to make Khao Man Gai Tod (Fried Chicken with Rice). Therefore, I went to search for the recipe for you all to try, to make and to eat. Ingredients and how to make Khao Man Gai Tod (Fried Chicken with Rice) are simple as follows.

How to do
1. Wash the chicken breasts with water thoroughly. If the chicken is very thick, then cut chicken into pieces lengthwise about 1.5 – 2 cm thick and then put them in a mixing bowl.

Khao Man Gai Tod 

2. Add soy sauce, seasoning sauce, oyster sauce, sugar, pepper, garlic powder, coriander powder, and red pepper into the mixing bowl. Mix well. Then put the marinated chicken in the fridge for an hour. If you have more time you can let it sit overnight (the mixture will absorb into the meat more).

3. Crack the egg into a bowl, then beat to rise. Before frying, dredge the marinated chicken in the all purpose flour. Lightly pat the excess flour off. Then dip the chicken into the beaten egg. Finally dredge the breasts in the breadcrumbs thoroughly.

4. Place the wok with oil in it over medium heat. Wait until the oil is hot enough to put the chicken down to fry. Fry about 10-14 minutes until chicken is cooked, browned and floating. Then take them out and drain the oil. Wait to serve with rice and the sauce.

Ingredients
- 2 pieces chicken breasts (using the boneless ones)
- 1 cup all purpose flour
- 1 cup breadcrumb
- 1 egg
- ½ Tbsp soy sauce
- ½ Tbsp seasoning sauce
- ½ Tbsp oyster sauce
- 1 tsp sugar
- ½ tsp ground pepper
- A pinch of garlic powder
- A pinch of coriander powder
- A pinch of ground red pepper
- Vegetable oil to fry

Fried rice

Fried rice is an easy and filling dish - great for a bachelor gentleman. You just have to remember to cook the rice the night before

Ingredients:
- 4 c. cooked rice
- oil
- 2 eggs
- 1 carrot - diced
- 1/2 c. frozen peas
- 4 scallions - minced
- 1/2 c. leftover meat
- salt or soy sauce

Fried Rice

1. Heat a wok or large skillet over high heat.
2. Add a little oil and wait a few moments for it to heat up.
3. Break the eggs into the wok and mix quickly to scramble.
4. When the egg is well-set, remove it and chop it into bite-size pieces or strips.
5. Wipe out the wok and add a little more oil. Wait for it to heat.
6. If the rice is clumpy, break it up with your hands so that each grain is separate.
7. Add the cold rice to the wok. Move the rice quickly around the hot pan by putting your spoon or spatula under the rice and turning it over. (This is the basic stir-frying technique.)
8. After a minute or so, add the diced carrots and move them about the pan with the rice.
9. After 3 minutes, add the frozen peas and stir-fry.
10. After 2 minutes, add the scallions, egg and meat, if using.
11. Season the rice with salt or soy sauce once the ingredients are well-mixed. Cook another minute or until everything is heated through.
12. Remove from heat and serve.

Tips
- The amount of oil you use is up to you. You need only a tablespoon or so to keep the rice from sticking.
- You can put anything you want in fried rice: leftover vegetables, stir-fry or anything that seems interesting. Try fried rice with ham and eggs for breakfast.
- Traditionally, fried rice is seasoned with salt instead of soy sauce, because soy sauce turns the rice brown. Whichever you choose, be conservative when you first add it. You can always add more, but you can\'t take too much back.
- Try a few drops of sesame oil in the egg before you cook it.
- Try some minced garlic and ginger in the oil before you add the rice.
- If your wok is large, you can cook the egg with everything else: After the rice and other ingredients are heated, push it to the sides of the wok so there\'s an empty space in the bottom. Crack the eggs into the space and cook. When the eggs are set, stir everything together to break up the eggs.
- Some people like ketchup on their fried rice.