COOKBOOK - Thaiembassy.at
COOKBOOKwww.thaiselect.comwww.thaiselect.com
Thai SELECT Exotic, Healthy, Delicious Dining-Thai StyleThai food has rapidly grown in popularity among casual diners and gourmets alike,earning it a status as one of the world’s most popular cuisines. While most peoplethink of spicy meals laced with chilies as the predominant factor in Thai food, this is farfrom the truth.In all Thai dishes, there must always be a balanced harmony of flavors. Whether in arich or fragrant Thai curry, spicy soup, savory salad, or sweet dessert, the competingand complementing flavors create a harmonious blend that once tasted, will never beforgotten. Herbs and spices are surely the heart of a meal, for it is these ingredientsthat provide a dazzling array of delicious and exotic tastes that make Thai cuisine sodistinct. In addition to chili, it is common to find garlic, lemongrass, basil, mint, andother herbs and spices used in Thai cooking.The following popular Thai menus can be found in Thai restaurants worldwide. For aproper Thai culinary experience, look for the Thai SELECT logo: a sign of authentic Thaicuisine worldwide.Apart from visiting Thai SELECT restaurants to experience Thai culinary delights, youcan also enjoy Thai food in the comfort of your own home. Simply follow the recipesin this Thai SELECT Cookbook to create delicious Thai dishes filled with fun and fieryflavours to enjoy with family and friends.
Thai SELECT certification identifies Thai restaurants that offer at least 60 percent authenticThai foods on their menus. They also imply that these restaurants employ the same or similarcooking methods as in Thailand, and may import ingredients from Thailand. The certifications,however, neither rates foods nor endorses any quality standard of the restaurants. Theymerely indicate authenticity of the Thai foods prepared.Thai SELECT is given to restaurants oversea in 3 categories, assessed by type of restaurant,decoration, and level of food and service excellence.Thai SELECT Signature: Granted to restaurants that serve authentic Thai foodwith a taste of premium quality, refined decoration and excellent service. Therestaurants bearing this symbol well present outstanding Thai culinary imageand the unique character of Thai food.Thai SELECT Classic: Awarded to Thai restaurants of excellent quality.The Thai foods offered have standard taste of authentic Thai Cuisinewith considerably good service. Overall, diners feel these restaurantsoffer good value for money.Thai SELECT Casual: Given to Thai restaurants offering Thai foods withThai taste but have limited services. They vary from simple setups that aresmall in size, offering convenience to diners such as fast food restaurants orfood outlets at a food court, to restaurants with limited or no seating,including food trucks or food stalls.For a proper Thai culinary experience.simply look for the Thai SELECT logo: a sign of authentic Thai cuisine worldwide.Content05Pad Thai Goong SodThai Fried Noodles with Shrimps07Tom Kha GaiChicken and Galangal in Coconut Milk Soup09Som TumPapaya Salad11Yum Woon Sen NeuaSpicy Beef Glass Noodles Salad13Gaeng Kiew Wan GoongGreen Curry with Shrimps15Massaman GaiMassaman Curry with Chicken and Potatoes17Tom Yum GoongSpicy Prawns Soup with Chili Paste19Gaeng Som Phak RuamSour Curry with Mixed Vegetables21Khao Niew Dam Piek Maphrao AwnBlack Glutinous Rice Pudding with Young Coconut Flesh23Gluai Buat ChiBananas in Coconut Milk
{ Pad Thai Goong Sod }Thai Fried Noodles with ShrimpsINGREDIENTS (One serving)5peeled Thai shrimps1tsp chopped garlic1/2tsp red pepper flakes3tbsp vegetable oil2tbsp fish sauce1tbsp tamarind juice1tbsp finely chopped shallot1tbsp salted turnip,finely chopped1tbsp roasted peanuts50 grams palm sugar10 grams dried shrimps50 grams firm tofu, thinly sliced150 grams thin noodles100 grams bean sprouts20 grams chives, cut in one inchlengths1egg1/4limeDirections: 1. Soak the thin noodles for 5 minutes inwater before cooking to soften. 2. Heat 1 tbsp ofvegetable oil in a pan, fry the garlic and shallot, then addthe thin noodles and sprinkle with water until the noodlesare soft. 3. Add fish sauce, palm sugar, red pepper flakesand tamarind juice. Stir quickly to prevent the noodlesfrom sticking together. 4. Heat another tbsp of oil andadd the salted turnip, tofu, shrimps and dried shrimps.Stir and mix together with the noodles and push to oneside of the pan leaving space to heat the remaining 1tbsp of oil. 5. Crack the egg in to the pan and spreadthinly. Mix in the prepared noodles, add chives and beansprouts. Transfer to a serving dish and sprinkle withroasted peanuts, squeeze in fresh lime juice, and garnishwith the uncooked chives and bean sprouts.Tips: Gradually add the cooking oil. Constantly check the noodles whilst cooking, ifthey are still dry and hard, sprinkle with water oradd more oil.HEALTH BENEFITSVitamin A, C, B6, K,Calcium, Iron,Phosphorous, Omega 325MinPreparation: 15 minsCooking: 10 minsTotal: 25 minsSpicy Level:THAI SELECT COOKBOOK 05
{ Tom Kha Gai }Chicken and Galangal in Coconut Milk SoupINGREDIENTS (One serving)150 grams chicken, cut intobite-size pieces50 grams sliced young galangal100 grams lightly crushedlemongrass, julienned100 grams straw mushrooms250 grams coconut milk100 grams chicken stock3tbsp lime juice3tbsp fish sauce2 leaves kaffir lime, shredded1-2bird’s eye chilies,pounded3 leaves corianderDirections: 1. Bring the chicken stock and coconut milkto a slow boil. Add galangal, lemongrass, chicken andmushrooms. When the soup returns to a boil, season itwith fish sauce. 2. Wait until the chicken is cooked, andthen add the kaffir lime leaves and bird’s eye chilies.Remove the pot from heat and add lime juice. 3. Garnishwith coriander leaves.Tips: Keep the heat low throughout the cooking process.High heat will make the oil in the coconut milkseparate and rise to the top. If you’re using mature galangal, reduce the amount. Lime juice becomes more aromatic when it is addedafter the pot is removed from heat. Reduce amount of chilies for a milder taste.HEALTH BENEFITSVitamin A, B1, B2, B6, C,E, K, Folate, Copper,Iron, Phosphorus30MinPreparation: 10 minsCooking: 20 minsTotal: 30 minsSpicy Level:THAI SELECT COOKBOOK 07
{ Som Tum }Papaya SaladINGREDIENTS (One serving)200 grams shredded papaya4 cloves garlic2bird’s eye chilies40 grams halved cherrytomatoes30 grams long beans, choppedinto one inch pieces2tbsp roasted peanuts1tbsp fish sauce1 1/2 tbsp lime juice10 grams dried shrimps20 grams palm sugar2 stems water morning glorytops1/4cabbage, choppedinto large piecesDirections: 1. Roughly pound the garlic with bird’s eyechilies in a mortar. Add long beans, roasted peanuts anddried shrimps. Roughly pound the mixture again. Seasonwith palm sugar, fish sauce and lime juice. Add shreddedpapaya and stir. Add cherry tomatoes. 2. Serve with freshwater morning glory tops, cabbage and long beans.Tips: To keep the papaya fresh, clean the whole fruitand soak it in water for 30 minutes before peeling.If there is any shredded papaya left over, keep itin the fridge. A wooden mortar is recommended to keep theshredded papaya in good shape. If you do not have a set of mortar and pestle, mixthe ingredients in a mixing bowl and serve. Use crushed almonds or cashew nuts instead ofpeanuts in case of peanut allergy. Somtum is usually served with barbecued chickenand steamed white glutinous rice.HEALTH BENEFITSVitamin A, B1, B2, C, E,K, Folate, Iron,Manganese, Potassium25MinPreparation: 20 minsCooking: 5 minsTotal: 25 minsSpicy Level:THAI SELECT COOKBOOK 09
{ Yum Woon Sen Neua }Spicy Beef Glass Noodles SaladINGREDIENTS (One serving)200 grams cooked glass noodles100 grams grilled beef20 grams dried shrimps, frieduntil crispy4 cloves garlic, minced1onion, julienned2-3Thai chilies, slicedthinly2 stalks Thai celery, chopped2tbsp fish sauce2tbsp lime juice5cherry tomatoes,halved1tbsp chopped coriander4tsp chicken stock5 leaves corianderDirections: 1. Briefly grill the beef until cooked. 2. In abowl, mix the glass noodles, chicken stock and beef withgarlic, onion, chilies, celery, fish sauce, lime juice andtomatoes. If the salad is too dry, add more chicken stock.Taste and add more fish sauce and lime juice ifnecessary. 3. To serve, simply place on a serving plate.Sprinkle with fried dried shrimps and garnish withcoriander leaves.Tips: Before cooking, soak the glass noodles in coldwater for 10 minutes and drain. Pour hot water overthe noodles through a strainer. After cooked in hotwater, quickly soak in cold water for a few minutesand strain. Mix with other ingredients whenready to serve. To retain its freshness, vegetables such as tomatoes,onions and celery should be added last. Crushed roasted peanuts may be added as desired.HEALTH BENEFITSVitamin A, B1, B2, B6,C, K, Folate, Calcium,Iron, Potassium30MinPreparation: 20 minsCooking: 10 minsTotal: 30 minsSpicy Level:THAI SELECT COOKBOOK 11
{ Gaeng Kiew Wan Goong }Green Curry with ShrimpsINGREDIENTS (Two servings)8peeled Thai shrimps100 grams round eggplantor brinjal, choppedinto four pieces100 grams coconut cream(the top layer ofcoconut milk)500 grams coconut milk40 grams Kiew Wan curry paste20 grams palm sugar2tbsp fish sauce2sliced red spurchilies4 grams sweet basil leaves2 leaves kaffir lime, shreddedDirections: 1. Simmer coconut cream in a pan until theoil separates. Add Kiew Wan curry paste and stir until itdissolves. 2. Add shrimps and fry until well cooked. Pourinto a pot then add coconut milk. Bring to full boil overmedium heat. 3. Add round eggplant or brinjal andseason with fish sauce and palm sugar. When the curryreturns to a boil, the round eggplant or brinjal will becooked. 4. Add red spur chilies, shredded kaffir limeleaves and sweet basil leaves. Serve in a bowl.Tips: If the curry paste is burned while frying, thecurry will be darker than usual and have a slightlybitter taste. Likewise, if undercooked, it will appearpale in color and mild in taste and aroma. As an alternative, shrimp can be replaced withchicken, pork or beef. To keep the round eggplant or brinjal fresh andgreen, cut and soak in slightly salted water. Onlyuse when the curry is fully boiling.HEALTH BENEFITSVitamin A, B6, C, E, K,Magnesium, Manganese,Phosphorus, Potassium35MinPreparation: 10 minsCooking: 25 minsTotal: 35 minsSpicy Level:THAI SELECT COOKBOOK 13
{ Massaman Gai }Massaman Curry with Chicken and PotatoesINGREDIENTS (Two servings)300 grams chicken rump80 grams Massaman curry paste100 grams coconut cream(the top layer ofcoconut milk)300 grams coconut milk250 grams chicken stock50 grams roasted peanuts200 grams potatoes, choppedinto large chunks100 grams onion, chopped intolarge chunks30 grams palm sugar2tbsp tamarind juice1tbsp fish sauceDirections: 1. Simmer coconut cream over medium heattill the oil separates. Add Massaman curry paste and fryuntil the mix darkens and gives off a fragrance. 2. Dividethe coconut milk in half. Pour the first half into the potand continue simmering until the mix starts to dry out.Then add chicken and the remaining coconut milk. 3. Addthe chicken stock and keep simmering until it comes to aboil. 4. Add roasted peanuts, potatoes and simmer untilthe chicken is tender. 5. When the potatoes are cooked,season with fish sauce, palm sugar and tamarind juice.Add onion and cook through until the soup begins to dryout. Serve in a bowl.Tips: To make tamarind juice, mix 1 portion of thetamarind with 3 to 3.5 portions of water. Different brands of instant tamarind juice havedifferent flavors and levels of sourness.HEALTH BENEFITSVitamin A, B6, C, E, K,Calcium, Copper, Iron,Magnesium, Potassium45MinPreparation: 15 minsCooking: 30 minsTotal: 45 minsSpicy Level:THAI SELECT COOKBOOK 15
{ Tom Yum Goong }Spicy Prawns Soup with Chili PasteINGREDIENTS (One serving)3peeled Thai prawns300 grams chicken or vegetablestock100 grams straw mushrooms100 grams lightly crushedlemongrass, choppedinto one inch pieces2 grams coriander roots2tbsp fish sauce2tbsp lime juice3 leaves kaffir lime, shredded1-2lightly crushed bird’seye chilies5 leaves coriander1tbsp chili paste100 grams evaporated milkDirections: 1. Boil the stock and add lemongrass andcoriander roots. Continue boiling for a few minutes.2. Sieve out the ingredients. Bring the stock back to aboil and add straw mushrooms. 3. Add prawns and waituntil it returns to a full boil, then add fish sauce andkaffir lime leaves. 4. Add lime juice and chilies. ServeTom Yum Goong in a bowl. Garnish with coriander leaves(mix with chili paste and evaporated milk as an alternative of Tom Yum Num Khon).Tips: Fish sauce becomes aromatic only when it isadded to the boiling soup. Lime juice becomes aromatic only when it isadded after the soup is removed from heat.HEALTH BENEFITSVitamin A, B1, B2, C, E,K, Folate, Calcium,Iron, Phosphorus, Zinc40MinPreparation: 20 minsCooking: 20 minsTotal: 40 minsSpicy Level:THAI SELECT COOKBOOK 17
{ Gaeng Som Phak Ruam }Sour Curry with Mixed VegetablesINGREDIENTS (One serving)5peeled Thai shrimps80 grams long beans, choppedinto one inch pieces80 grams cauliflower, cut intobite size pieces100 grams cabbage, choppedtwo inch cubes40 grams Gaeng Som paste500 grams vegetable stock orwater4tbsp tamarind juice15 grams palm sugar2tbsp fish sauceDirections: 1. Clean the shrimps thoroughly and deveinthem. Bring the vegetable stock (or water) to a boil andadd Gaeng Som paste. 2. When the soup returns to a fullboil, add vegetables in this order: cauliflower, long beansand cabbage. 3. Season with palm sugar, tamarind juiceand fish sauce, making sure everything is well dissolved.4. Add shrimps and cook briefly.Tips: As an alternative, shrimp can be replaced with fish. Seafood cooks quite quickly thus shrimp and fishshould be in the boiling soup only briefly, andthen whisked out and served to keep it freshand juicy. Prepare the drier, tougher ingredients first, likecauliflower and long beans, followed by leafyvegetables like cabbage.HEALTH BENEFITSVitamin A, B1, B2, B6, C,K, Folate, Calcium, Iron,Manganese, Omega 345MinPreparation: 15 minsCooking: 30 minsTotal: 45 minsSpicy Level:THAI SELECT COOKBOOK 19
{ Khao Niew Dam Piek Maphrao Awn }Black Glutinous Rice Pudding with Young Coconut FleshINGREDIENTS (Four servings)2 1/2 cups black glutinous rice1cup coconut cream2cups sugar5cups young coconut juice3cups young coconut flesh,cut into slices1/2tsp saltDirections: 1. Rinse the black glutinous rice in watertwice. Pour into a pot and add coconut juice. Place overmedium heat and boil until the rice is thoroughly cooked.2. Add sugar and continue boiling until well dissolved.3. Add coconut flesh. Stir well. Bring to a boil once againand turn off the heat. 4. Mix the coconut cream and salttogether and place over low heat. Stir regularly toprevent the coconut cream from separating. When thecoconut cream is well heated and salt is thoroughlydissolved, remove from the heat. 5. Spoon the sweetglutinous rice into a serving bowl and top with somesalted coconut cream.Tips: The young coconut flesh can be substituted withlongan. The black glutinous rice can be substituted withthe white kind which is widely used in many Thaidesserts including the popular “Mango withSticky Rice.”HEALTH BENEFITSVitamin B, C, E, K,Folate, Iron, Magnesium,Manganese, Selenium30MinPreparation: 10 minsCooking: 20 minsTotal: 30 minsTHAI SELECT COOKBOOK 21
{ Gluai Buat Chi }Bananas in Coconut MilkINGREDIENTS (Two servings)5almost-ripe Nam Wabananas1/4cup coconut cream1 1/2 cups coconut milk1/2cup sugar1/2 tbsp saltDirections: 1. Peel the bananas and slit vertically intohalves, then horizontally in more halves. Pour coconutmilk into a pot and turn on the heat. Once boiling, lowerheat to medium and add bananas. 2. Once bananas aretender, turn off the heat. Do not overcook. Add sugar andsalt and keep stirring until well dissolved. 3. Add coconutcream. Allow to cool down to room temperature beforeserving.Tips: As an alternative, Nam Wa bananas can bereplaced with potato, sweet potato, pumpkin ortapioca. Boil until cooked only, avoid overboiling until mashed. When cooking unripe bananas, boil them in waterfor 3-5 minutes to get rid of the stickiness. Youngfruits normally taste less sweet and therefore willrequire extra sugar in the coconut milk.HEALTH BENEFITSVitamin B6, B12, C, E, K,Folate, Iron, Magnesium,Potassium, Zinc30MinPreparation: 10 minsCooking: 20 minsTotal: 30 minsTHAI SELECT COOKBOOK 23
ContactFor more information, please contact:Office of Agricultural and IndustrialTrade Promotion563 Nonthaburi 1 Rd., Bangkrasor,Nonthaburi 11000, ThailandTel: 66 (0) 2507 8341, 2507 8394Fax: 66 (0) 2547 4230-31Website: www.thaiselect.com,www.thaitrade.com
Directions: 1. Briefly grill the beef until cooked. 2. In a bowl, mix the glass noodles, chicken stock and beef with garlic, onion, chilies, celery, fish sauce, lime juice and
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