Category: Entre

Tum Khanom Jeen

Vermicelli Spicy Salad

In Thailand we like to eat spicy. When you walk on the street or restaurant you will see Sum Tum in the menu. Vermicelli in Thai is Khanom Jeen or khoa poon depend on which past of Thailand.

Tum Khanom Jeen not much ingredients you need and easy to make.

Ingredients

1 small carrot shards

3-4 cherry tomatoes Cut in half

1 1/2 table spoon lime juice

2 table spoon fish fermented or fish sauce

1 tea spoon sugar

150 g vermicelli

2 garlic cloves

Fresh red hot chilli depend on how much spicy you need

If you want more ingredients you can also add Cabbage picker, Thai eggplant, pork

balls or chicken balls in.

Instructions

Sum tum and Tum khanom Jeen important equipments you need is Pastors and Mortar. Add chilli and garlic into the pastor and proud thoroughly. Then add fish fermented, lime juice, sugar, carrot and tomatoes and then mixing ingredients together. Lasting add khanom jeen ( vermicelli ) mix gently in the mortar ready to serve

Prawn & Wings bean salad

Yum Thawphu

Another Thai dish that most people don’t know. Yum Thawphu ( Prawn and Wings bean salad) entee dish or even sometime we eat Yum Thawphu as a side dish when we drink Beer or Vodka. One of my favourite dish for diet as well.

Ingredients

250 g Wings bean ( stream and thinly slice)

10 King Prawn cooked

1 table spoon spring coriander chopped

1 1/2 table spoon lime juice

1 1/2 Thai red chilli sliced

1 table spoon sugar

1 table spoon fish sauce

1 table spoon Tumyum paste

1 table spoon fried garlic

1 table spoon fried shallots

Instructions

In a mixing bowl add fish sauce,sugar,lime juice, Thai red chilli and tumyum paste and mix all well together than add prawns, wing bean and coriander and mix with sauce and then add fried garlic and fried shallots ready to serve

Ling fish vermicelli salad

Start new year with healthy food. Live well eat healthy.

This dish it’s simple and easy cooking. Take about 20 minutes approximately. Ingredients in this dish all what I have at home.

Ingredients:

Vermicelli 50 g

Shallots sliced ( you can use spring onions instead)

Spring Coriander

Garlic sliced

Tomatoes

Carrots

Hot Thai chilli chopped x 3 ( depend on how Spicy you want )

Chilli fake 1 tea spoon

Lemon juice 1 1/2 tablespoons

Fish sauce 1 table spoon

Sugar 1/2 table spoon

Ling fish 120 g

Iceberg

Instructions

2 pot of Boiling water to cook ling fish and boil vermicelli.

In mixing bowl add fish salad, lemon juice, sugar, chilli fake and sliced garlic mix salad sauce together then add Coriander, shallots, tomatoes, carrot and hot chilli into mixing bowl and then add fish and vermicelli into the bowl. And serve with iceberg or other vegetables you prefer.

Fresh vegetables in rice paper wraps.

Kauy Tiew Lui Suan

I like to make my own rice paper wrap. My recipe and how to make rice paper wrap so easy and simple.

Rice paper wrap recipe and instructions.

1 1/2 cup cold water

1 cup rice flour

1/2 cup tapioca starch

1/4 cup Arrowroot Powder

1 table spoon vegetable oil for spread onto rice paper sheets.

In the mixing bolw add water then add rice flour, Topioca starch and arrowroot powder and mix it well together. It’s best to use 2 or 3 plates as they get hot and you can work on the next one while the other is cooking. Using a large dinner plate add a 1/4 cup of mixture into the plate then place in the microwave for 1 minute (based on a 1000 watts microwave. If under 1000 watts you may need plus 10-20 seconds cooking time depending on how powerful your microwave).

Mean while add 1/4 cup of the mixture into another plate, when the one from microwave is finished cooking take it out and brush some vegetable oil onto the top of the rice sheet and use a spatula to lift up the end of rice paper sheet then transfer sheet onto a spare plate with the side that you brush oil down onto the plate. And continue the same until all the mixture is finished and put aside.


Ingredients
Rice paper sheets
Minced chicken 200g
2 cloves garlic chopped
2 small shallots chopped
2 small carrots chopped
2 baby corn chopped
3 mushrooms chopped
1 table spoon vegetable oil
1 tea spoon light soy sauce
1 table spoon oyster sauce
1 table spoon water
3 small carrots thinly sliced
iceburg or cos lettuce of your choice


Heat saucepan on medium heat, add vegetable oil into the saucepan, add garlic and shallots into the pan stir until garlic and shallots golden brown then add chicken stir for 10 minutes add carrots, baby corn, mushrooms, soy sauce, oyster sauce and water, then stir for a further 2-3 minutes.Simmer for another 10 minutes and then take it out off the heat, and allow to cool. Place 1 rice paper sheet onto chopping board put lettuce, carrot and chicken mince filling and then fold in edges and make a roll.


Spicy chilli sauce

6 green and red hot Thai chilli
2 cloves garlic
2 coriander roots
1 table spoon sugar
2 table spoon lemon juice
1 tea spoon fish sauce
1 tea spoon boiled water

Put chilli, garlic and coriander roots into Blender then blend until smooth. Transfer chilli mixture into small bowl put aside. In another small bowl add sugar, lemon juice, fish sauce and boiled water, then mix well together and add chilli mixture and then stir together. Spicy chilli sauce should have sweet, sour and salty balances then serve.

Fresh vegetables rice wrap
Kauy Tiew Lui Suan