Thursday, February 26, 2009

moo tod : fried pork

Moo Tod : หมูทอด
If you happen to pass any schools in Bangkok, you will always find BBQ or Fried Chicken/Pork vendors in front of the schools. The reason because kids love it, I loved it when I was young and I still love it now. It can be eaten with steamed rice or sticky rice.

"Moo Tod" (Fried Pork) is always served on our (Thai) table and, in my opinion, it’s always under-rated. If you dine at a Thai restaurant and then browsing through their menu. You can hardly find “Moo Tod” in there. The dish is actually meant to accompany with other spicy dishes like spicy curry to balance the favours., especially the spiciness. That’s the main reason why it has never been a Star in Thai food. I guess another reason is because it’s too simple. At times, simplicity is the best.

Find below my very own recipe of "Moo Tod"

½ Kilo of Pork (Tenderloin, Shoulder or Spare Ribs), cut
3-5 Tablespoons of Oyster Sauce
6-10 Tablespoons of Soy Sauce
4 Cloves of Garlic, finely chopped (Optional)
Cooking Oil (Choose the one that's good & safe for frying.)
Ground White Pepper (Optional)


Marinate the Pork with Oyster Sauce & Soy Sauce, keep in the fridge for a nigh

Set a Wok with Cooking Oil over medium-high heat, wait till becoming very hot. Fry the Pork till turned golden brown. Remove into a towel to absorb the oil. Leave for 5 minutes to set, and then slice them into bite-sized bits
Serve with Steamed Rice or Sticky Rice

Thursday, February 19, 2009

somtam nua

Somtam Nua : ส้มตำนัว
If you visited Thailand and didn’t get a chance to try our Somtam (Thai Raw Papaya Salad) then you are not really visiting here.

In my very own opinion, I seriously think that every 2nd Thai woman in Thailand like to eat Somtam – oh well, I think all of Thai women loves Somtam. If a Thai girl told you that she hated Somtam – my guess, she lied. (Strang enough, some girls pretend to dislike it.)

The main reason of my firm believe is because if you look at our corners and streets in Bangkok. You will find at least, 2-10 of Somtam vendors in one street, there are everywhere; good ones, hygienic ones, dirty ones, popular ones. Surprisingly, all of them seems to sell (make money) no matter there are more than 100 venders being close together in one street. Somtam is probably the most popular and most eaten salad dish in Thailand.

Somtam is originally from E-saan (You can find it in Laos too.) When the Labours from E-saan relocated to all over of Thailand to find job, they bring their food. Therefore, Somtam and some more popular E-saan dishes find their place in almost of every corner of Thailand

I personally love Somtam to bits. I don’t know since when it becomes one of my favourite. (When I was young I didn't even know it.) One of the best places to visit is "Somtam Noir" ( I like to call it "SomtamNoir" rather than "SomtamNua".) The place cooked mean dishes of Somtam (with Salted Crab, Thai Style, Junkle Style, and Mixed Style.) and not only Somtam is good but the rest of menu is also wroth trying. I am a fan of their fried Chicken Wings.
This particulary Branch that I visited very often is located in Siam Square Soi 5. (Strange, this area is popular by teenagers – this means Thai teenagers love Somtam?? That’s a good news. It’s always better when they like Somtam too, not just only the Junk Food : Burger & Pizza. Somtam is healthier for them.)
The place is always fully packed and every time I went there, I had to wait at least 10-15 mins in order to get a seat. It’s packed since opening time till closing time. If you ever notice, after 13.00pm, their Staff always look tired & exhausted as there are always too busy, the staff are probably too worn out. (There are actually lots of staff there.)
100% popular, which is one of the reasons why I like going; I need to know/learn how the popular restaurants cope with the crowd and how they manage to be busy. Being Popular needs many factors; good food, clean, well-organized, trendy, classic, etc,) If one understands the key thing then one can be very successful in food business. I want to be a successful person who runs a busy & packed restaurant.

Nua (นัว) in Essan means well-blended/mixed/balance. I think its a right name as the kitchen can keep the level of Consistency no matter the chaos. There 2 branches, another one is in “Ramindra” Road.
Somtam Nua
392/14 Siam Square Soi 5
Bangkok. 10110
T. 02 251-4880
Service Time: 11.15am-21.00pm.

Wednesday, February 18, 2009

chicken & daikon soup

Chicken & Daikon Soup: แกงจืดไก่ใส่หัวไชเท้า

At time, I don’t want anything fancy for dinner but just a bowl of Chicken soup. I remember that when I was very young (being a difficult kid) and that I couldn’t eat too many things. (Mostly, spicy dishes and some particular dishes.) My Step-Grandmother would cook Chicken Soup with Tofu and Vegetable for me; she changed different kind of vegetable in order to avoid me getting bored with her food and I never once complained.

Cooking clear soup is not as difficult as people like to think. Cook it in low to medium-heat and let it simmer for hours. This way, you would get a clear & sweet soup & very tender Chicken/Pork Spare Ribs which could melt in your mouth.

I like cooking, I can cook anything to others but I can be, at times, very difficult (picky) with my own food but the soups always do me fine as they (Clear soups) bring back my childhood memories.

Find below my recipe of “Clear Chicken & Daikon Soup”

1 Big Organic Daikon, peeled & cut
4-6 of Chicken Thighs & Drumsticks (You can always replace the Chicken with Pork Spare Ribs.)
4 Cloves of Garlic, smashed
4 Cilantro Roots, smashed
2 ½ Liters of Chicken Stock
2-3 Tablespoons of Soy Sauce
2-3 of Chinese Mushrooms, soaked & halved (Optional)
1 Cup of Vermicelli, soaked & cut (Optional)
Cilantro Leaves, cut

Note – If possible, I prefer everything organic.


Add Chicken Stock in a large saucepan. Set a saucepan over high-heat and bring to the boil. Then add Garlic & Cilantro Roots, leave till aromatic. Then add Chicken Bits. Bring to the boil again. Then Add Daikon Bits bring back to the boil and then turn to low-medium heat, leave to simmer for at least 15-20 minutes. Seasoning with Soy Sauce. Turn off the heat. Remove into a serving bowl, Sprinkle with Cilantro Leaves. Serve hot with a cup of Steamed Rice.

Monday, February 09, 2009

nam-prik ka-pi : spicy shrimp paste relish

Spicy Shrimp Paste Relish : น้ำพริกกะปิปลาทูทอด

This special relish is one of the most popular relishes in Thailand. You can always find it in any restaurants at every corners of Thailand. The fun bit is there are lots of fresh, fried & steamed vegetables & many more of other things are being accompanied with it.

I personally like “Platu” (Slightly Salted Thai Mackerel). So, to me anything that comes with it is more than fine. Find below my recipe

Relish Ingredients

1 Tablespoon of Premium Quality of Shrimp Paste
2-3 Cloves of Garlic
2-3 of Red Chilies (Thai call it “Bird-Eye” Chili)
6-8 of small Mini-Green Eggplants
2 Tablespoons of Lime Juice
1 Teaspoons of Palm Sugar
1 Teaspoon of Fish Sauce (Optional)

Accompanied (served) with

2 of Fried Thai Mackerels
Lots of Vegetables ;
Pumpkin (Steamed), cut into bite-sized bits
Cucumbers (Fresh), cut to bite-sized bits
Green Apple-Eggplants (Fresh)
Young Ginger (Fresh), sliced
(Chinese or) Cabbages (Steamed)
Cauliflower (Steamed), cut into bite-sized bits
Long Bean (Fresh or Steamed), cut
Wing Bean (Fresh), trim
Young Winter Melon (Steamed), cut
Carrot (Fresh or Steamed), cut into bite-sized bits

Eggplant fried with Egg.
Cassia Leaves fried with Egg (Cassia Omelette.)

(Fried Vegetables)

Whisk, 3 of (Organic) Eggs, add cut Eggplants, stir to mix well
Set a wok over high-heat, add cooking oil, wait till becoming very hot. Fry the Eggplants till turns golden. Remove into a towel to absorb oil. Keep one side

Repeat the same cooking process but this time replaces the Eggplant with Cassia Leaves. ( Note -You dont see these fried Veggies in the picture because I am currently on diet. )


Add Chilies & Garlic in a stone mortar & pestle, pound till almost fine. Then add Shrimp paste, pound till mixed well. Then add mini Eggplants, pound them a little to break some of them . Then add Palm Sugar & Lime juice, pound gently (in circle) to mix well. If its becoming too thick, you can always add a little of water. Taste before serving if more of seasoning (Fish Sauce & more of Palm sugar) is needed. Then remove into a serving cup. Serve with fried, fresh & steamed Vegetables, Thai Mackerels (as mentioned above.) & steamed Rice.

Saturday, February 07, 2009

spicy beef & green apple-eggplant salad

Spicy Beef & Apple-eggplant Salad: ยำเนื้อใส่มะเขือเปราะ

This beef salad is delightful. It’s an authentic & old Thai dish and we don’t see nor cook it very often at home. I remember that when I was young I don’t like eating green apple-eggplant at all. Things change over time, apparently, as now I kind of like it very much.

Anyway, find below a recipe of Spicy Beef & Green Apple-Eggplant Salad.

1 Premium Beef Steak (Sirloin, Tenderloin, Rib-Eye – anything that you like)
8-10 of medium Green Apple Eggplants, sliced & soaked in water with salt

Spicy Dressing
4 of Red Chilies, seeded & chopped
4 cloves of Garlic, finely chopped
4 Tablespoons of Lime Juice
3-4 Tablespoons of Fish Sauce
1 Teaspoon of Palm Sugar
Cilantro Leaves for Garnish


Sprinkle both sides of Beef Steak with Sea Salt, then keep in the fridge for a night.

In a blender, add the ingredients of the Spicy dressing, blend. Keep one side. (You can simply shake them well in a dressing mixer.)

Take the steak out of the fridge, leave for 5-10 mins at room temperature. Grill the steak to your liking (I love mine cooked Medium-Rare). Then keep one side, leave it to rest for 5-10 mins. Then slice into bite-sized strips.
In a big Salad Bowl, add in the sliced Apple-Eggplant, Grilled Beef & Dressing. Toss to combine well. Remove into a serving plate, sprinkle with Cilantro leaves.