Appetizers
Crab Rangoon
Ingredients:
30 Wonton Wrappers
8 oz. Cream Cheese
1/3 cup of Imitation Crab Meat
Pinch of Salt
Pinch of Black Pepper
Vegetable Oil for Deep Frying
Directions:
• In a medium bowl, mix cream cheese, crab meat, salt, and pepper well
• Put cheese mixture in wonton wrappers. Repeat.
• Heat the oil at medium high heat, fry wontons until they turn golden brown
• Serve with Thai spicy sweet and spicy sauce
(Posted on 12/08/08)
Chicken Fried Wontons
Ingredients:
½ pack Wonton Wrappers
½ lb. Ground meat (chicken, pork, or shrimp)
1 tsp Sesame Oil
Pinch of Ground Pepper
1-2 tbsp Soy Sauce
1 tsp Minced Garlic (optional)
1-2 tbsp Chopped Cilantro (optional)
1-2 tbsp Chopped Green Onions (optional)
Vegetable Oil for Deep Fry
Directions:
• Mix all ingredients together and mix them well, except for the wonton skin and oil
• Add ½ teaspoon of wonton filling in the middle of the skin and wrap well. Make sure that the filling is all covered with wonton skin. Repeat.
• Heat the oil at medium heat. Fry wontons until they turn golden brown. Watch the heat carefully. Keep turning them that they can be cooked all the way through. (You may open the first couple of wontons to make sure that the center gets cooked)
• Serve hot with Thai spicy sweet and spicy sauce
(Posted on 12/08/08)
Fish Cakes (Thod Mon Pla)
Ingredients:
2 lbs Minced Fish Meat
1/2 cup Finely Chopped Green Beans
1 beaten Egg
2-3 tbsps Red Curry Paste
Vegetable Oil for Fry
Directions:
• Put the miced fish and curry paste in an electric blender and blend them well. Then add egg
• Pour the curried fish mixture into a large bowl. Mix in the chopped beans.
• Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time.
• Heat the oil in a frying pan, and deep-fry the fish cakes until golder brown.
• Serve hot with cucumber dipping sauce.
(Posted on 12/09/08)
Nhum Pang Sai Kai
Bread
Ingredients:
4 ½ cup bread flour
1 1/3 cup water
2 tsp yeast
1 egg
1/3 cup sugar
1 tsp salt
3 tbsp milk powder
¼ cup butter or vegetable shortening
Directions:
- Preheat the oven at 400 F and grease the muffin pan
- Mix all the ingredients together and knead well until the dough is smoothed. Cover with cloth for 1-2 hours or until the dough raises double size
- Divided the dough into 18-20 parts and make it like ball shape. Cover other 10 minutes
- With the rolling pin, spread the dough into a circle shape and fill it with 1 tbsp filling in the center. Completely cover the filling with the dough
- Put the finished dough into the prepared pan. Finish all the ball dough
- Cover with cloth for 45 minutes to an hour
- Put them in the oven and bake them for 15 minutes
- Brush with butter after you take them from the oven
- Let them cool before serve
Filling
Ingredients:
1 ¼ cup small cubed chicken
1 ¼ cup small cubed potatoes, cooked
1 cup chopped onions
2-3 tbsps Oil
1 tsp turmeric
2 tsps sugar
1 tsp black pepper
1 tsp salt
Directions:
- In large skillet pan, add oil and when the oil is hot, then add chicken and stir well
- When the chicken is almost cooked, add onions and stir. Then add potatoes and mix them well
- Then add the rest of the ingredients. Stir them very well until all the ingredients are cooked
- Let it cool before fill it in the bread dough
Please note: you can also use my easy bread recipe
(Posted on 02/02/09)
Po Pia Tod (Spring Roll: Homemade Recipe)
Ingredients:
2 tbsps oil
1 clove minced garlic
½ - ¾ cups ground meat; pork, chicken, and shrimp can be used
1 cup bean thread noodles, soften and cut
½ cup shredded cabbages
½ cup shredded carrots
Fish sauce
Seasoning sauce
Sugar
Black pepper
20 – 25 spring roll wrappers
1 beaten yolk egg or flour paste for sealing spring rolls
Oil for deep fry
Directions:
- Heat a large skillet, add oil and garlic. When garlic is golden brown, add meat and sauté until the meat is cooked.
- On high heat, add cabbages, carrots, sauces, sugar, pepper, and noodles. Stir well. Then reduce the heat until all the liquid is evaporated.
- Let the filling cool before use
- Place the wrapper as a diamond with a corner towards you. Place 2-3 tbsps of filling in the lower portion
- Fold the corner up tightly until the middle of the wrapper. Fold side corners and roll it up. Then brush with yolk egg or paste to seal the spring rolls
- Repeat with the rest of the wrappers
- Heat the oil over a low heat or 350 F. Deep fry the spring rolls until golden brown
- Serve warm with a sweet and sour sauce
Po Pia Tod (Spring Roll: Thai Restaurants in USA Recipe)
Ingredients:
½ - ¾ cups cooked ground meat; pork, chicken, and shrimp can be used (it can be substituted with cooked yellow beans for vegetable lovers)
1 cup bean thread noodles, soften and cut
½ cup shredded cabbages
½ cup shredded carrots
Salt
Black pepper
Garlic powder
20 – 25 spring roll wrappers
1 beaten yolk egg or flour paste for sealing spring rolls
Oil for deep fry
Directions:
- Add salt to cabbage over night if it is possible, otherwise wait until you see the water comes out from the cabbage
- Then squeeze a small among of cabbage at the time to drain the water out
- Add noodles, carrots, salt, pepper, and garlic powder into a dry cabbage.
- Place the wrapper as a diamond with a corner towards you. Place 2-3 tbsps of filling in the lower portion
- Fold the corner up tightly until the middle of the wrapper. Fold side corners and roll it up. Then brush with yolk egg or paste to seal the spring rolls
- Repeat with the rest of the wrappers
- Heat the oil over a low heat or 350 F. Deep fry the spring rolls until golden brown
- Serve warm with a sweet and sour sauce
Po Pia Tod (Spring Roll: Royal Kitchen Recipe)
Ingredients:
¼ cup ground shrimp
¼ cup crab meat
¼ cup ground meat; pork or chicken can be used
¼ cup shredded shiitake mushrooms
½ cup bean thread noodles, soften and cut
¼ cup bean spouts
2-3 tbsps oil
Cilantro roots
Pepper corns
Garlic
20 – 25 spring roll wrappers
1 beaten yolk egg or flour paste for sealing spring rolls
Oil for deep fry
Directions:
- Pound cilantro roots, garlic, and pepper corns together to make a paste
- Add oil to skillet and then add the paste. Stir until it is fragrant.
- Add all meats and sauté them. Put noodles and mushrooms into the skillet
- Then add bean spouts. Put in fish sauce, soy sauce, and sugar to taste. Let it cool before filling
- Place the wrapper as a diamond with a corner towards you. Place 2-3 tbsps of filling in the lower portion
- Fold the corner up tightly until the middle of the wrapper. Fold side corners and roll it up. Then brush with yolk egg or paste to seal the spring rolls
- Repeat with the rest of the wrappers
- Heat the oil over a low heat or 350 F. Deep fry the spring rolls until golden brown
- Serve warm with a sweet and sour sauce
Sweet and Sour Dipping Sauce
Ingredients:
¼ cup vinegar
½ cup sugar
½ tbsp red chili, finely pounded
¼ cup water
Directions:
- In a small sauce pan, combine together all the ingredients except chili
- Heat to boil and stir until the sugar melted. Remove from the heat
- Add chili and stir well
- Serve when it is cool
Please note:
- The spring roll fillings should be dried, otherwise your spring rolls will turn darken color when they are cooked.
- To prevent your spring rolls sake up with the oil or absolute too much oil, you must roll them tightly.
(Posted on 02/03/09)
Satay
Ingredients:
1 ½ lbs chicken breast, strip
¼ tsp each of coriander powder, cumin powder, turmeric powder, black pepper, and curry powder
Galangal, minced
1 tbsp salt
5 cloves garlic, minced
1 cup coconut milk
2 tbsps each of vegetable oil and sugar
Wooden skewers
Directions:
- Mix all the ingredients, except chicken, together. For better mixture, blend in food processor
- Marinate chicken for 2 hours with sauce mixture (above)
- Put the marinated chicken into skewers. Heat the sauce mixture until boil and put it on aside
- Grill the chicken and apply the sauce mixture to the chicken while grilling. For better taste, it should be grilled over charcoal.
- Serve with Satay sauce and cucumber sauce
Satay Sauce
Ingredients: 
¼ red curry paste
2 cups coconut milk
1 cup peanut butter
1 tsp each of cotiander powder and cumin powder
2 tsps salt
1 4 cup tumarine juice
4 tbsps palm sugar
¼ cup vegetable oil
Directions:
- Heat oil at miduim high, add curry paste and powders. Stir
- Pour coconut milk and then add peanut butter. Simmer
- Add the rest of the ingredients to taste. Add water if it is too thick
Cucumber Sauce
Ingredients:
½ cup each of vinegar and sugar
¼ cup water
2 tsps salt
1 cup cucumber, quatered and finely thin sliced
1-2 tsps fresh chili, finely sliced
¼ cup shallot, finely sliced
Directions:
- On the medium heat, mix vinegar, sugar, water, and salt. Bring to boil and simmer for 5 minutes. Remove from the heat and let it cool
- Mix the rest of the ingredients to the cool vinegar sauce
Please note: other meats such as beef, pork, and shrimps can be used to substitute the chicken
(posted on 02/13/09)
Tod Man Kawpod (Thai Style Corn Fritters)
Ingredients:
½ cup flour
1 egg
2 tsp red curry paste
5 tbsp coconut milk
2 ½ cups canned corns
2 tbsp chopped green onions
1 tbsp chopped cilantro and basil
Salt & pepper
Oil for fry
Directions:
- Place first 5 ingredients in a food processor and blend until it forms a smooth and thick batter
- Then add the rest of the ingredients and mix them well
- Heat oil at medium high heat and drop a tablespoon of the mixture into the pan. Cook until golden brown
- Serve hot with sweet and sour sauce
(posted on 03/03/09)
Kanom Jeeb Pu (Thai Style Siu Mai Dumplings)
Ingredients:
1 pack circle-shape wonton skins
2 portions of each; crab meat and roughly ground shrimp
1 portion finely ground pork or ground chicken
2 tbsps sesame oil
Black pepper
Garlic
Coriander roots
Seasoning soy sauce
Sugar
Coriander leaves, shrimp eggs, tiny cube carrots, or peas to garnish (optional)
Directions:
- Pound black pepper, garlic, and coriander roots in mortar until it becomes a paste
- In large bowl, add all the ingredients and mix them well to make it as a filling. It should be sticky
- Fill the wonton skin with 1 tbsp of filling. To close the wonton, simply wrap only on the sides to make it look like a flower
- Top with coriander leaves, shrimp eggs, tiny cube carrots, or peas
- Place filled wontons on the stream rack
- On stove, add some water to stream pot and bring the water until it boils
- Put the stream rack on the top of the stream pot. Let it cook for about 15-20 minutes
- Serve warm with Thai dumpling dipping soy sauce
Thai dumpling dipping soy sauce
Ingredients:
2 tbsps soy sauce
2 tbsps dark sweet soy sauce
1 tbsp white vinegar
1/4 tsp chopped fresh chilies
Directions:
Mix all ingredients together and stir well.
Please note: If you don’t like them stream, you can also deep fly them.
(Posted on 03/09/09)
Shrimp in the Blanket (Kung Hom Pa)
Ingredients:
20 shrimps, peel & headless
2 tbsps oil
2 clove crashed garlic
5 crashed cilantro roots
Soy sauce
Black pepper 10 spring roll wrappers
1 beaten yolk egg or flour paste for sealing spring rolls
Oil for deep fry
Directions:
- Marinate shrimps with garlic, cilantro roots, soy sauce, and black pepper for at least 30 minutes
- Cut the wrapper into the triangle shape. Place the wrapper as a triangle with a corner outwards you. Straight the shrimp and place it in the lower portion (on the straight line)
- Fold the corner up tightly until the middle of the wrapper. Fold side corner and roll it up. Then brush with yolk egg or paste to seal the spring rolls
- Repeat with the rest of the wrappers
- Heat the oil over a low heat or 350 F. Deep fry the rolls until golden brown
- Serve warm with a sweet and sour sauce
Sweet and Sour Dipping Sauce
Ingredients:
¼ cup vinegar
½ cup sugar
½ tbsp red chili, finely pounded
¼ cup water
Directions:
- In a small sauce pan, combine together all the ingredients except chili
- Heat to boil and stir until the sugar melted. Remove from the heat
- Add chili and stir well
- Serve when it is cool
Please note:
If you do not have all the fresh ingredients, you can replace fresh garlics with garlic powder and use cilantro trunks insted of the roots if you could not find ones.
- To prevent your rolls sake up with the oil or absolute too much oil, the rolls should be tightly wrapped.
(Posted on 10/20/09)
