Pa Tan food blog

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Pa Tan food blog

Cooking with PaTan ทำอาหารกับป้าตาล

ค้นหาบล็อกนี้

Thai Dessert
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กำลังแสดงโพสต์จาก กรกฎาคม, 2009

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Kreativ Award Thank you Reesekitchen

ใน กรกฎาคม 28, 2552

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Thai Green Chili Dipping Sauce (Num prik noom)

ใน กรกฎาคม 19, 2552

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Minced Pork With Tomato Sauce (Nam Prik Ong)

ใน กรกฎาคม 18, 2552

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Chicken Wings In Red Sauce (Peek Kai Num-Dang)

ใน กรกฎาคม 18, 2552

Chicken Stir-Fried Wine or Whisky

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Fried Crab And Pork Stuffed Shells (Poo Cha)

ใน กรกฎาคม 17, 2552

Appetizers Crab Fried Pork Stuffed

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Beef Massaman Curry (Kaeng Massaman Neur)

ใน กรกฎาคม 17, 2552

Beef Massaman Curry

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Shrimps Fried Rice (Khao Pad Goong)

ใน กรกฎาคม 17, 2552

Fried-Rice One plate dish Rice Shrimp

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โพสต์เพิ่มเติม

PaTan: Sawasdee ka call me "PaTan" Cooking is my passion. Writing, Bloging and vlogging ect.

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บทความที่ได้รับความนิยม

Kha-nom Jeen Nam Ya Par ขนมจีนน้ำยา

Kha-nom Jeen Nam Ya Par or "Thai fresh rice noodles with Thai fish curry sauce" A dish most commonly known in the northeastern I-san region of Thailand, fresh rice noodles with Thai fish curry sauce style of food is traditionally served in large quantities for whole families. Variations can be seen in the way minced chicken is used instead of fish, or how some people prefer a vegetarian alternative with crunchy vegetables and alternative to fish sauce. A very versatile choice of food, Kanom Jeen Nam Ya Par is often served with a side dish of vegetables consisting of pickles sour mustard, bitter melon, water spinach(morning glory) and plenty of green beans and beansprout, which are mixed into the noodle and sauce to create a smooth yet crunchy combination of flavors.

Stir fried mixed vegetables with oyster sauce (Pad Pak Ruam Mit)(V)

This stir fry vegetables know as "Pad Pak Ruam Mit". It’s healthy Thai vegetable dish. Quick and easy dish "pad pak ruam mit" is a stir fried mixed vegetables with crushed garlic, oyster sauce and soy sauce (for vegans). For make this stir fry I use Broccoli, cauliflower, baby corn, straw mushroom and carrot are great enough for stir fries. This stir fry can be served with Thai steamed rice…

Stir Fried Chicken With Red Curry Paste (Gai Pad Prik Khing)

Stir-fried chicken with red curry paste and long green bean that made easy to find. In Thailand we called “Gai Pad Prik Khing” This is easy to make and it’s easy to find as a street food in Thailand. Ingredients: 400 gs chicken, cut into well pieces (or prawns, pork, beef) 200 gs string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.) 2 kaffir lime leaves, sliced thinly 3 tbsp red curry paste 3 tbsp fish sauce 1 tbsp sugar coriander leaves ( for garnishing ) Preparations: Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic. Add chicken and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot

Papaya Salad with fermented crab (Som Tam Poo)

Green papaya salad is a Northeastern Thai / Lao / Cambodian spicy salad made from shredded unripe papaya. Locally known as som tam. it was listed on World's most delicious Thai foods. The dish combines the four main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. The ingredients are mixed and pounded in a mortar; the Thai name som tam literally translates as "sour pounded". Despite the use of papaya, which one may think of as sweet, this salad is actually savory. When not yet ripe, papaya has a slightly tangy flavor. The texture is crisp and firm, sometimes to the point of crunchiness. It is this that allows the fruit to withstand being beaten in the mortar. In Thailand, it is customary that a customer ask the preparer to make the dish suited to his or her tastes. To specifically refer to the dish as prepared traditionally in Laos or Isan. Traditionally the local variety of Som Tam in the streets

Fried Chicken With Cashew Nuts (Gai pad med mamuang himmapan)

This popular dish, it’s a quick and easy to make stir fry chicken with cashew nuts. This is idea as a side dish for Thai steamed Rice. The name break down as 'Gai' = chicken, 'pad' = fried, 'Med' = seed and 'Med Mamuang Himmapan' means cashew nut. In Thai its just as long a name! “Gai Pad Med Mamuang Himmapan” INGREDIENTS: 100 g. chicken breast 100 g. fried cashew nuts 1 red dry chillies 1 Onion, diced 1 inch 90 garm capcicum diced (red, yellow, green) 1 tbsp garlic, crushed 1 tbsp roasted chili paste 1 tbsp light soy sauce 2 tbsp oyster sauce 5 garm sugar to taste 3 garm salt to taste 5 garm ground pepper to taste 1 stalks spring onion (sprinkle) all purpose flour for fried chicken Cooking oil for cooking PREPARATION: Rinse and clean chicken breast, slice thinly and pat dry. Clean and cut in to 1 inc cube capcicum and onion. Clean spring onions and cut into small pieces. Fry dry chillies until fragrant and cutt into 2 cm. leave in th

Mou Krob (Crispy Pork)

This Crispy Pork is Chinese style. Some family is best served with stir-fried pak choi, but my daughter don't like much vegetable, then I decided to made this Crispy Pork with rice for my little girl. Thais like for breakfast eating till all day dining also. INGREDIENTS: 800 g. streaky pork 1 tsp salt 3 Tbsp thin soy sauce 1 Tbsp seasoning soy sauce 1 Tbsp sugar 8 cups water 2 cups vegetable oil PREPARATIONS: Pour water in a pot, bring to boil on medium-high heat, add cleaned streaky pork, season with salt and 1 Tbsp thin soy sauce, reduce heat to low and simmer for 1 hour until the pork is tender. Pierce pork skin with folk all over the strip, pat dry, and cut along the strip in half. Mix thin soy sauce, 2 Tbsp seasoning soy sauce, and sugar in a mixing bowl, add boiled pork strips, stir well, and marinate for 1 hour. Preheat oven at 325˚F. Bring marinated pork strips on rack and let both side dry well. Bake the strips for 30 minutes. Hea

Larb Pla Meuk (Spicy Squid Salad)

Spicy Squid Salad or Larb Pla Muk is a Thai style salad. I adapt from larb mou. This is a dish of spicy squid is served as a snack at parties or at home with some beers. You might have a beer and pizza, but Thai people have a beer and spicy salad such as larb mou, larb gai, spicy sefood salad, and here we are spicy salad. The chilli content in the dish spicy and sour 'cuts' through the beer. Medium hot..it wow... Ingredients serving for 2 500 g cleaned squid, cut into well pieces 3 tbsp lime juice 2 tbsp fish sauce 2 tbsp roasted sticky rice powder 1 tbsp ground dried red chilli 3 tbsp finely chopped spring onion 2 tbsp chopped fresh saw leaf coriander 2 shallot chopped 0.5 cup chicken stock or water Mint leaf for garnish Fried dry chili for garnish White cabbage (side vegetable as desired) String bean (side vegetable as desired) Sweet basil (side vegetable as desired) How to Cook: Heat water with some salt in a pot until boiling. Quickly blanch the squid in salt

Chicken Coconut Soup (TOM KHA KAI)

This simple Thai chicken coconut soup or Tom Kha Kai has that distinctive Thai flavor a balance of spicy, salty, sweet and sour. You will especially welcome this soup's warmth during the winter, when it can also provide you with added health benefits, helping to ward off the cold or flu. Tom Kha Kai can either be served as an appetizer or as the star player . So sip, slurp, and enjoy! INGREDIENTS : 2 cups Chicken stock. 3/4 cup Coconut milk 2-3 tbsp Fish sauce Fresh chicken thigh, cubed 6 oz. 3 Kaffir lime leaves 2 tsp bird's eye chili peppers. Coriander roots from one plant 2 tbsp young galangal root, sliced. 1 tbsp lemon grass, sliced 4-5 tbsp fresh lime juice. PREPARATION: Combine chicken stock and coconut milk, add kaffir lime leaves, coriander root, bird's eye chili peppers, young galangal and lemon grass, bring to the boil in a pot. Allow to boil for one minute. Add cubed chicken pieces to the soup and bring back to boil. Boil the

Goong Chae Nam Pla (Raw White Prawns with Spicy Fish Sauce).

Goong Chae Nam Pla (Raw White Prawns with Spicy Fish Sauce). The prawns should be fresh, because they will be eaten raw. The dish is famous and often found serve for eaten with alcoholic drinks for Thai people. Some restaurant serve with sliced Chinese Bitter Gourd and sliced Cabbages. Ingredients: 500 g. Prawns. 15 chili peppers finely chopped 1 tbsp garlic chopped 10 peeled cloves of garlic and sliced 1 tbsp palm sugar 1 tsp cilantro root chopped 2 tbsp fish sauce 3 tbsp lime juice 1 tbsp mint leaves Sliced cabbage or Sliced Chinese Bitter Gourd Preparation: To prepare the prawns, clean well and remove the prawns shell but leave the tails for good appearance. Chop the chili finely and mix with the cilantro root chopped and garlic chopped. Add the fish sauce, sugar, and lime juice so that a sour taste predominates. Place a bed of sliced cabbage on a serving plate, and arrange the prawns on the cabbage. Place the peeled garlic cloves next to the pra

Thai Papaya Salad with Salted Egg (Som Tam Khai-Khem) ส้มตำไทยไข่เค็ม

Green papaya salad is a Northeastern Thai / Lao / Cambodian spicy salad made from shredded unripe papaya. Locally known as som tam. it was listed at number 46 on World's 50 most delicious foods complied by CNN Go in 2011. In Thailand, it is customary that a customer ask the preparer to make the dish suited to his or her tastes. To specifically refer to the dish as prepared traditionally in Laos or Isan. Traditionally the local variety of Som Tam in the streets of Bangkok is very hot due to the addition of a fistfull of chopped hot Thai Chili, however with its rising popularity among tourists, it is often served now not as hot. The Central Thai version (som tam Thai) tends to be mild in comparison and much sweeter; it often contains crushed peanuts. There are many versions of this salad but it will always include unripe papaya…such as “Thai Papaya Salad with Salted Egg (Som Tam Khai-Khem)” The original one is "Som Tam Poo" or " Papaya salad with fermented

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