Food Minia

From July 21, 2011 I finished my post yesterday on my visit to the Second Annual New Orleans Oyster Festival last month! I had a wonderful time meeting and hanging out with Seth McMillan of Bourbon House Seafood Restaurant at the event! Check out the post here: New Orleans Oyster Festival 2011! Lots of great mouth watering pics! Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured at Nola Cuisine !

Thai Translation – Laab = Minced Meat Salad, Moo = Pork Laab is a very tasty, and healthy salad that is quick and easy to make. It is common in northern Thailand and Laos with variations on the ingredients depending on the region. You can make laab it with any kind of minced meat, including fish and tofu and it can be made as spicy or as mild as you like. It is traditionally served with sticky rice which you form into a ball in your hand and flatten before scooping up some of the meat. Cooking Time – 5 minutes Preparation Time 10 minutes Serves 4 Ingredients 250g pork mince ½ cup coriander leaves 1/3 cup mint 2 shallots ½ red onion 1tsp – 1Tbsp dried chilli flakes (depending on your own taste preference) ½ lime 2 tsp fish sauce 1/3 cup water 1/3 cup rice Snake beans to garnish Method Heat a wok over medium heat and add the uncooked rice to the pan. Roast the rice for 2-3 minutes until the rice changes colour. Remove from heat. In the same wok, add the chilli flakes and roast for a

Thai translation – Tom = Spicy Soup, Yum = Sour, Gai = Chicken Tom Yum soup is a flavoursome and aromatic soup that is a favourite of many people. It is a simple and fresh dish that is made with chilli, galangal, lemongrass, coriander and kaffir lime leaf. It is made with prawns (tom yum goong) or in this case, chicken but is also often made with mushrooms (tom yum het), frog (tom yum kob) or fish (tom yum pla). Ingredients 1 litre water 1 piece lemongrass 1 inch piece galangal 2 chillis 1 kaffir lime leaf 1 small bunch coriander. 1 small tomato 1 small onion 200g chicken 1 tsp chicken stock 2 tsp fish sauce ½ lime 100g mushrooms (straw or oyster are best) 1 tsp thai chilli jam or paste (optional) Cooking Time – 20 minutes Preparation Time – 5 minutes Serves 4 Method Put the water and chicken stock into a medium saucepan and bring to the boil on high. Meanwhile, peel and bruise the stick of lemongrass and chop into inch long pieces. Crush the chilli (chop in half if you like your s

Thai Translation - Gai = Chicken, Pad = Stir-Fry, Makaham = Tamarind This dish has been made at the request of one of our readers who had the pleasure of sampling it at a restaurant some years ago in Germany. It is a thai-take on the sweet-and-sour dish that is very popular all over the world, but combines the crunch of cashew nuts and the crispiness of the basil too! Ensure that your work is hot and your ingredients are all ready before you make it as it is a quick and fast dish to make. Cooking Time – 10 minutes Preparation Time – 20 minutes Serves 4 Ingredients 200g chicken breast 2 ear-mushrooms 1 small onion 1 small carrot ½ inch piece galangal 2 small red chilli's 4 garlic cloves ½ cup holy basil ½ cup cashew nuts 1 tbsp vegetable oil 1 tbsp cornflour mixed in 1/3 cup water Sauce Ingredients 2 tbsp fish sauce 1 tbsp tamarind paste 2 tsp palm sugar 3 small red chilli's Method Prepare the sauce: combine the tamarind paste, fish sauce, palm sugar and red chilli's in a s

Thai Translation – Krueang = Paste, Gaeng = Curry, Keow Wan= Green Green curry is a favourite Thai dish of many people around the world. It is a smooth, creamy soup-like curry that can be made with any type of meat, seafood or vegetarian versions. This curry paste is made without shrimp paste making it perfect for vegans or vegetarians to enjoy.  If you do not like your curries too spicy add large green chilli's which are not particularly spicy, alternatively, use more small green chilli's if you like dishes that pack a punch! Store excess curry paste in a sealed container in the fridge for up to 2 weeks. Use the paste as an additive to fried rice for a delicious and quick meal or marinate meat or tofu in the paste and then grill it on the bbq for something a little different.  If you do not have a mortar and pestle, you can make this paste quickly and easily using a hand-held blender or in a food processor.  Preparation Time - 15 minutes Makes 3 tablespoons Ingredients 10 medi

Thai Translation - Pad = Stir Fried, Krapow = Holy Basil, To Hu Pad Krapow is a very popular and full flavoured dish that usually is made with pork or chicken. It has a uniue earthy flavour but can also be very spicy. In this version, I made it using tofu, cauliflower and mushrooms which makes it very nutritious and delicious too! The key ingredient to Pad Krapow is krapow – or holy basil. Holy basil can be substituted for regular Italian basil but it wont have the same earthy taste to the dish. You should be able to find holy basil in some supermarkets or specialty Asian grocery stores and it can be identified by the woody stems and slightly furry leaves. Cooking Time – 15 minutes Preparation Time – 10 minutes Serves 2 Ingredients 150g block firm tofu 100g oyster or straw mushrooms 100g cauliflower 1 bunch holy basil 4 small red chilli's 4 cloves garlic 2 tsp palm sugar 1 tbsp soy sauce 2 tbsp mushroom oyster sauce 1 tsp white pepper 2 tbsp vegetable oil 1/3 cup water Method Fin

This is the new site of our recipes, posts and everything Thai cuisine that we are excited about. We have moved to blogger as this site is more user friendly, easier to post interesting and exciting things and we have new opportunities here. We have uploaded all our old recipes from thaifood-recipes.com and uploaded some new ones too. There is also going to be more information about ingredients , some info on different types of thai cuisines  from the major regions in the country as well as some really yummy recipes! If you have any feedback that you would like to send in - perhaps you have been searching for a recipe that you haven't been able to find or want to know what the hype about durian is all about - please don't hesitate to send an email or leave us a comment. Enjoy, happy eating and chok dee to you all!