Food Minia

These little spring rolls (cups) are healthy and nice looking food. They are good for a party like cocktail party or the mood that you want to make something special for yourself. The party season is coming so I had this idea came up making something nice and healthy. It basically is a bite salad. This healthy dish can be served all seasons as all the ingredients are available at the market. If you are allergic to seafood you can simply change shrimp to be grilled breast chicken, and if you are vegetarian you can just use grilled firm tofu sticks instead. In this recipe, I use Thai brown rice vermicelli but if it is not available in your area then you can just use ordinary one. Ingredients 30               Shrimp, peeled and deveined (size 31 – 40) 1 tbsp         Soy sauce 2 tbsp         Water 1 tbsp         Vegetable oil 150 g.          Thai brown rice vermicelli or r...

Hor Mok (literally, wrap and hide and “Ta Lay” is from “Ah Han Ta Lay” means seafood) is a steamed curry custard in banana leaves. This dish is a common food in Cambodia , Laos and Thailand , each country’s Hor Mok has some slightly different ingredients but Thai Hor Mok is always with seafood and some kinds of fresh water fish. You can find this dish at Khoa Kheng Shop or and street food vendors to luxury Thai restaurants. The process is pretty straight forward even it has lots of different kinds of ingredients. It is better to use uncooked seafood for this dish so that it will mix and blend into fish and herb purée well. You can use any kind of seafood for examples (the popular ones in Thailand ) are shrimp, mussel and squid. You can either have only one kind of seafood or mix seafood in this dish. In traditional way we use banana leaves for wrapping or making bowls for the size of one serving, but nowadays many chefs use nice little glass or ...

Tod Man Pla or Thai Fish Cakes with red curry favour is a popular and well known dish. You can find this dish at street vendors to fancy restaurants in Bangkok . Original or in Thailand this dish is made from Clown featherback or Clown knifefish which is Southeast Asian fresh water fish. The textures of fish cakes from this kind of fish are tough, firm and resiling so this kind of fish is ideal for making fish cakes and fish balls. Fish balls in Thailand , are original from Chinese cuisine, and are made from king mackerel or mackerel family fish. Some Thai people use mackerel fish the kind that we have in Thai sea for making fish cake as well but it’s not that popular, because people have fixed the idea to the original one. Here we can find fresh king mackerel easily at a market so I use king mackerel for my fish cake recipe. The results from these two kinds of fish - Clown featherback and king mackerel, are very similar. For the curry paste, we use red curry paste for the favour but ...

Khai Luk Koei, Kai Leuk Koey or Kai Look Koey (literally, son-in-law eggs) is a dish that commonly found at Raan Khoa Khaeng or short order Thai restaurants. Khai Luk Koei or Son-In-Law-Eggs made of hard boiled eggs and we also have Khai Luk Sa Pai or Daughter- In-Law-Eggs made of over easy fried eggs but Son-In-Law-Eggs seems more popular. Eggs are a common food for everyone, we simply turn the eggs to something more interesting, and it is for families especially for kids. In Thailand we consider Khai Luk Koei is a kind of comfort food and also it is a kid friendly dish as it contains a little sweetness, saltiness and sourness but is not spicy. Many people asked me what ages of kids can eat or learn to eat spicy food – I think it depends on each kid his or herself some can eat spicy hot food at very young age like 2 -3 years old and some can eat only mild spicy food even they are adult. We both my husband and I be able to eat very spicy food but not our son, he can eat mild spicy onl...

Chicken in Pandan Leaves, or Gai Hor Bai Toey, is another popular Thai dish with chicken marinated wrapped in pandan leaves and deep-fried, and serve with sesame sauce. This dish is more a restaurant food from middle class restaurants to high end restaurants because it is more delicate in preparing and appearing. Pandan leaves or Pandanus Amaryllifolius, and or Bai Toey (in Thai), is a tropical plant and is used widely in Southeast Asian cooking as a flavoring and coloring. In Thailand we use commonly and wildly in dessert more than in savory food. Pandan leaves are available in frozen form at Asian grocery stores. About 18 pieces Ingredients 400 - 450 g           or 2 Large chicken breasts (boneless and skinless), cut into approx 1.5 inch chunks. ½ tsp                     Ground pepper 3 roots        ...