Thai Recipes For Foreigners

[Guest The Judge]

While browsing through another thread, I found a recipe for Punkyin Soup. It was for an individual but I have stolen it and used it because in my house-garden we have some punkyin which my life partner usually feeds to the hens and roosters.

I started thinking about how we have adapted to my food foibles, and wondered if others have done the same, mixing their old favourite recipes with what's available in Thailand.

So if it's OK with everyone, I would like to make a thread to collect recipes for everyone, from everyone.

This is Boos' recipe for punkyin soup (yes I know it's pumpkin but my partner still calls it punkyin after all these years.

Punkyin Soup (Probably Australian I think, but that is a guess)

500 grams / 1 lb of pumpkin chopped

30 grams / 1 oz of butter

1 medium onion finely chopped

1 clove of garlic crushed

3 cups of boiling water

2 teaspoons of chicken stock powder

1 tablespoon of tomato paste

1 tablespoon of grated parmesan cheese

Chop the pumpkin into large cubes discarding the skin and seeds. Sweat the onion and garlic in butter in a large saucepan until the onion is clear. Add the pumpkin and garlic and fry for a minute. Add three cups of boiling water, the chicken stock powder and tomato paste, cover and simmer for 20 minutes or until the pumpkin is tender. Rinse a blender in boiling water to warm and blend the soup mixture. Serve sprinkled with grated Parmesan cheese

Result: Absolutely bloody delicious and aroi. (Both sides of the table)

From Boo

[Guest The Judge]

This is our favourite which occurred by accident some years ago, when I bought pasta after being told to buy rice because I am kee leurm:

I am writing this so men can make it which Daveyo may appreciate since he asked. Women will take a look and understand instantly. Men need education about kitchen stuff. (Except where the frig is).

Kaow Pad Farang - shopping at the tallad not Tops, you will understand the quantities.

Get a small bottle of olive oil and a can of parmesan cheese from Tops. depends where you are, may have to get the pasta there as well. Everything else at the tallad.

You Need:

A bit of good quality Olive oil (not needed but is nicer) maybe half a cup or so.

500 grams of minced pork or sliced chicken breast

Garlic (a 3 baht bag)

Onions medium size (2 x 5 baht bags)

Ginger (maybe the size of your thumb)

500 grams of pasta, any shape, we like the thin one but we have used elbow shape

a couple of those little dried chillis.. the red ones

a couple of nice shaped capsicums.. Americans call peppers I think. We like a red and a green.

Some mushrooms, we buy a 10 baht bag and use half

Some snow peas (10 baht bag)

8-10 medium tomatoes about 1.5" diameter (we get 2 x 5 baht bags).

On the right burner, put a big pot of cold water. If you have only one burner, put it on that one. Then light it with your cigarette lighter but be careful because it can burn the hair on the back of your fingers and that stinks.

Put some salt, sort of a big pinch, into the top of the pot so it goes in the water. If you put it in the flame, the flame goes green so you know you missed, so do it again like I just said, in the top. Ask you wife for "greung". You will say it wrong but she will probably understand, no matter how bad you speak Thai.

Take the little green pieces off all the tomatoes and put them all in the water so they are round and red you don't have to cut them. Throw the green pieces to the hens and roosters or put in a bowl so you can remember to do it later.

If they float, good, they are ok. If they don't thats ok too, but I don't know why they wouldn't.

Next chop up the onions and it doesn't have to be neat, but if the pieces are about the same size it looks nice. Cut them into little bits. But not tiny, just little. I use my partners big "penis-chopping" knife, which is actually a meat cleaver. This is just because it's comfortable to use.

Lie the garlic down on the big round piece of wood which is hanging on the nail on the wall, which your wife uses to cut things on. Hold the penis chopping knife on its' side and hit the garlic once quite hard. Don't do it twice because it will go on the floor and your wife will Jom at you. Don't peel the garlic because it is quite a pain in the ass to do.

Peel the skin off the little piece of ginger with a sharp knife. I use my partners penis chopper for this also because it is there already. Then chop the ginger up a bit so it is nice and little.

Chop the little red chillis up quite small.

Cut the snow peas so the bits are all about the same becasue that looks nice and chop the mushrooms in half.

I like to put things I have chopped cut and squashed into a pot so it is quite neat. But not to cook, just so my partner doesn't Jom at me for making a mess.

If you have only one burner, look at the tomatoes and see if they are rolling and jumping and if there is steam coming from that pot. If there is, have a cigarette while the tomatoes finish. Then take the tomatoes off the burner, and put them on the sink. Be careful the pot doesn't burn you. You can use a scotch brite to pick it up if it does. Drain the water off the tomatoes if you want to, now, but it doesn't matter they can wait for a few minutes.

Note: If you have only one burner, take the tomatoes out of the water and put them in something else. Keep the water. Put the pot back on the burner.

Make the flame bigger so the water boils again, then chuck in the Pasta, and put the lid on the pot. If you don't have a lid, you should.

Go and have a cigarette and one big glass of chang beer. If you wish to impress your wife, drink it in the kitchen. If the hens come inside to get the cat food, kick them out. This should take about 10 minutes.

Take the pasta off, remembering not to burn yourself. Put the pot on the sink then drain the water off. If you are hi-so, put some butter in the pasta and stir it a little bit to make it go everywhere. If you are not hi-so, you don't have butter and it's too late to get it now.

Now get the big wok. It might look a bit like the satellite dish for TV. It might have a nice wood handle or maybe 2 little metal bits on the sides to hold onto it. Look inside and see if it is clean. If it is, good. If not clean it first, then it will be good.

Put the wok on the burner and if it is lit already, it should get quite hot. So put in about a half cup of olive oil. If you are keenio (or kee leurm) use your wifes frying oil, but it isn't as nice.

Wiggle the wok about so you get the feel of it. Get the oil to coat it all the way around so sh1t doesn't stick to it.

Add the garlic and chopped onions into the wok. Also the ginger and the little red chillis. Use a egg flip or something like that to stir everything around a lot so you are stir frying. Also the mushrooms if you remembered to buy them which I sometimes don't. And the snow peas but they can wait.

Turn the flame down a bit and go squash all the tomatoes in their container.

Now put in the pork or chicken breast pieces in the wok. (Nicely sliced. If you forgot, do that now, because it's OK. I like to use a stick sort of thing with a flat end to stir them but you can use a egg flip but it makes a noise.

Stir it all around a lot and chuck in a few dashes of your wifes fish water stuff. If you don't know which one it is say tee rakh jaa nam plah mee nai krub? She will give you a kiss for trying at least. And also show you the bottle. Put in about 8 good shakes if the top is on. If not a tablespoon or 2.

Now get the tomatoes all squashed and chuck them in and stir a heap more.

Now get the pasta, and chuck that in as well.

Ask your wife for a Chang. Keep stirring.

If you like your pasta wet then you might have to add a bit of water, but it's just right now. Put it in a coulpe of bowls and sprinkle parmesan on the top nicely for you but not your wife. She will not like parmesan. Offer her a taste of yours and see if she likes it. If she does, then just give her the can or bottle and she can work it out for herself because she isn't dopey, just not used to a cheese that smeels like vomit, tasting good. (Do you like Durian? Same same).

Serve quietly, with a reasonable red wine.

I hope you enjoy this dish as much as I do, and be good to your partners. Helping in the kitchen isn't a problem, and it isn't hard work, but it says very clearly how much you love your partner.

Enjoy

The Judge

[Thomas_Merton]

So if it's OK with everyone, I would like to make a thread to collect recipes for everyone, from everyone.

This sounds a great idea.

Personally, I will eat anything if I'm hungry, but our son likes falang food and we have two members in the family who have serious heart problems. So my wife (who is the world's best cook) has devised a series of Thai/falang recipes that behold the traditions but save on the cholesterol, salt and sugar.

When she has finished cooking her chicken curry and we've eaten, I'll post her recipe.

[Boo]

Judge, that was absolutely brilliant, love the special add ons about the cigarettes & chang too. It''s nice to see so many guys taking an interest in the kitchen & most men can handle a pasta dish so it was a great first post. As for the pumpkin soup, I'm glad you liked it, I got it off an Aussie friend of mine in Sydney, so spot on with the guess!

Not much good on thai food but will speak with hubby tomorrow about some easy to handle recipes for all us farang.

[francois]

nice, nice, very very nice ...

my wife is going to cook some different food, if I bring some of these to her

I'll try to get the recipe of the way she cook chicken esarn style ... aroy aroy

and it's so refreshing to read post like this one

thanks

francois

[Koh_Falang]

i wish i knew how to cook all this food... I know my girlfriend can cook well and i usually leave her to her own devices....

i would like to show her some nice Aussie food that i can cook... but also which she would like

got any more ideas?

[Thomas_Merton]

As promised:

Thai/falang chicken curry (cholesterol and salt reduced) for two

Ingredients:

1 tablespoon curry powder

2 tablespoon flour

½ teaspoon paprika

Pinch of salt

½ teaspoon ground black pepper

½ cup of chicken broth (water plus chicken cube)

½ cup of skimmed milk

½ cup of coconut milk

4 or 5 potatoes (pealed)

1 coarsely chopped onion

1 approx. 6 inch carrot (chopped)

Handful of frozen peas

Water

2 pieces of whole fresh chicken breast

Utensils:

2 warming pans (one for the potatoes, onion, carrot, peas and water; the other for the chicken, plus - later - the ingredients of the first pan)

1 mixing bowl

A sieve

What to do:

1. Put the potatoes, carrots, onion, peas and water (just covering the solids) in a pan to lightly boil for 20 mins.

2. At roughly the same time, start frying the chicken, in the other pan. No oil. Keep turning. Don't burn.

3. In beween the short breaks from above, mix the other ingredients in a bowl. Start with the solids and very slowly add the liquids, stirring all the time.

4. When have you done this concentrate on the chicken.

5. After 20 mins the vegetables should be cooked (as so will be the chicken).

6. Pour the water from the vegetables (use a sieve)

7. Add the vegetables to the chicken, and add the liquids from your mixing bowl.

8. Simmer for 20 mins, stirring regularly (at least every 5 mins)

9. Serve with boiled Thai Jasmine rice.

Notes:

All ingredients can vary depending on taste, except:

" The amount of salt

" The amount of coconut milk

" No oil

Good appetite.

[Koh_Falang]

damm this is good ####

is there a WWW where i can find all these ideas... or anything more?

[Guest IT Manager]

Well Island Foreigner, how about right here as a WWW for them. I might do a link direct to this on my site. The Judge had a good idea for his/her first post I thought.

We are going to try the Pasta Thai tonight. I have to buy all the stuff on my way home, so I just printed out the recipe and put in my pocket.

Not Skilled IT Kitchen

[Thomas_Merton]

Try this variation on the pumpkin theme:

Thai-Inspired Fish and Pumpkin Soup

1 tb Light vegetable oil

1 sm Onion, peeled and finely chopped

2 Cloves garlic, crushed

1 t Grated fresh ginger

1/2 ts Dried chilli flakes, up to 1

1/2 ts Ground turmeric

750 g Pumpkin, peeled and cut into 3 cm chunks

1 1/2 c Fish stock (or 375 g pkt)

1 150 gram can coconut milk

1 Kaffir lime leaf (fresh ordried)

1 500 gram thick fish fillets (e.g. sea perch)

6 Green shallots (spring onions), trimmed and shredded

2 ts Fish sauce

1 tb Fresh lime or lemon juice

100 g Small button mushrooms, finely sliced

Fresh coriander or mint to garnish

1. Put oil into a large saucepan with onion and cook for five minutes over a low heat.

2. Add garlic, ginger, chilli flakes, turmeric then cook for a minute or so longer.

3. Add pumpkin, fish stock, coconut milk and the kaffir lime leaf, then simmer until pumpkin is tender, about 15 minutes.

4. Cut the skinned fish into suitable sized chunks, add to the soup and simmer for about 5 minutes or until fish is cooked, adding more water if necessary

5. then add shallots, fish sauce, lime or lemon juice and sliced mushrooms.

6. Cook for a minute or so longer.

7. Taste and add a little salt if necessary.

8. Serve hot in large deep bowls garnished with coriander or mint. Serves 4

Note. If fresh kaffir lime leaves are available, slice one leaf into very

fine needle-like shreds then scatter some over each serve.

Per serving: 1180 Calories (kcal); 50g Total Fat; (38% calories from fat);

103g Protein; 76g Carbohydrate; 240mg Cholesterol; 659mg Sodium Food

[Thomas_Merton]

Try this at your next barbee:

Honey-Lime Glazed Chicken

1/2 cup honey

2 tablespoons lime juice

2 tablespoons chopped fresh cilantro

1 tablespoon soy sauce

2 teaspoons seeded, minced jalapeño pepper

1 1/2 teaspoons minced garlic

6 bone-in chicken breast halves (about 3 pounds)

1. Combine all ingredients except chicken in small bowl until well blended.

2. Place chicken in shallow baking dish; pour half of marinade over chicken.

3. Cover and refrigerate 2 hours or overnight.

4. Reserve remaining marinade.

5. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center.

6. Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed Chicken (see recipe), if desired.

Thai-Style Salad with Shredded Glazed Chicken

1 head Napa cabbage

OR

1 head romaine lettuce, shredded (about 6 cups)

1 medium cucumber, peeled, halved lengthwise, seeded and sliced (about 1 1/4 cups)

2 medium carrots, coarsely grated (about 1 cup)

2 small oranges, peeled and cut into segments

1/2 cup fresh cilantro leaves (optional)

Honey-Lime Glazed Chicken, shredded (see recipe)

HONEY-LIME DRESSING

6 tablespoons honey

3 tablespoons peanut butter

3 tablespoons lime juice

2 tablespoons chopped fresh mint

1 tablespoon seeded minced jalapeño pepper

1 1/2 teaspoons soy sauce

1 teaspoon minced garlic

3/4 teaspoon grated lime peel

1/4 cup dry-roasted peanuts, chopped

1. Combine all ingredients except Honey-Lime Dressing and peanuts in large bowl; toss until well blended.

2. Pour Honey-Lime Dressing over salad; toss until well blended.

3. Sprinkle each serving with peanuts just before serving.

Honey-Lime Dressing:

1. Whisk together all ingredients in small bowl until well blended.

[Thomas_Merton]

Our Thai family has a recipe combining Lao (home made hooch) with some herbs that is guaranteed to keep Percy at attention all night (Viagra for a baht a shot!).

If there is sufficient interest I’ll post the recipe here.

Meanwhile here is a method of cooling down:

Thai Iced Coffee

Strong Black Ground Coffee

Sugar

Evaporated Milk

Cardamom Pods

1. Prepare a pot of coffee at a good European strength.

2. In the ground coffee, add 2 or 3 freshly ground cardamom pods.

3. Sweeten while hot, then cool quickly.

4. Serve over ice, with unsweetened evaporated milk.

5. To get the layered effect, place a spoon atop the cup.

[george]

Where the Viagra? Melted on top?

[Thomas_Merton]

Where the Viagra? Melted on top?

Wait and see.

BTW my wife has just told me that a glass of gin with a clove of garlic in it should have the same effect.

I'll let you know tomorrow.

[Thomas_Merton]

Here I am again, if only to keep this thread alive. The Judge’s idea was one of the best on this forum.

Please post more recipes.

If anybody is interested, the garlic and gin didn’t work. I fell asleep. My wife says this was due to the other bottle of gin I drank. Can’t believe it myself.