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Archive for the ‘Thai Gluten Free Recipe’ Category

~Stir-fried Cabbage with Garlic and Ginger Recipe~

Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Side Dish Recipe, Thai Stir-fry Recipe, Thai Vegetarian Recipe, tagged , , , , , on December 8, 2009| 3 Comments »

 

Local Cabbage from Ballard Farmer Market

PHAD KALUMPEE

Stir-fried cabbage with garlic and ginger

Cabbage is the most popular vegetable in Southeast Asia. It belongs in the Brassica Oleracea family along with bok choy and gai larn (Chinese kale or broccoli). It’s commonly used in stir-frying, curry and soup dishes.

My favorite way of preparing cabbage at home is to stir-fry it with salt and pepper for a side dish. This month I enjoy stir-frying cabbage with leftover turkey and lots of ginger and garlic.

Nutritionally, cabbage is high in Vitamin C and fiber, and contains anti-inflammatory benefits. With the two additions of garlic and ginger (flu prevention aids), what a great recipe for healthy eating.

Servings: 4

Preparation: 5 minutes

Cooking time: 5 minutes

3 tablespoons canola oil

3 garlic cloves, peeled and minced

1 tablespoon shredded ginger

1 cup shredded cooked turkey, optional

3 cups shredded cabbage

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 teaspoon sugar

Salt and pepper to taste

Heat canola oil in a wok on high heat and stir in garlic and ginger. When garlic is golden, stir in turkey and cabbage. Then add oyster sauce, soy sauce and 3 tablespoons of water. Cover and quickly braise until cabbage is cooked but still has a slight crunchy texture. Season with salt and pepper to taste.  Serve hot as a side dish with steamed jasmine rice.

Vegetarian option: omit turkey, use vegetarian oyster sauce

Gluten-Free option: use wheat free soy sauce, wheat free oyster sauce

 

Thai Cooking Recipe for Kids

 

 © 2010  Pranee Khruasanit Halvorsen  
 I Love Thai cooking
 
Pranee teachs Thai Cooking class in Seattle areas, her website is:  I Love Thai cooking.com

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~Stir-fried Kabocha Pumpkin with Pork Recipe & Video~

Posted in Pranee's Thai Cooking Videos, Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Stir-fry Recipe, Thai Vegetarian Recipe, tagged , , , , , , , , , , , , , on November 8, 2009| 1 Comment »

When I visited my mom in Phuket in March 2009, I  dropped by to see her everyday for her home cooked meal. I didn’t plan to tape this video with Kabocha and pork, but at that moment, I wanted to record her cooking and share it with my students. My mom loves to surprise me with my favorite childhood dish. And she knew best. I love her recipe with shrimp paste but you can omit it and use fish sauce and soy sauce instead to give it a flavorful salty flavor.  Shrimp paste, soy sauce and fish sauce are Thai umami.  http://en.wikipedia.org/wiki/Umami.

Phad Namtao Moo
Stir-fried Kabocha Pumpkin with Pork

This recipe combines pumpkin with pork – and it may not seem like one that appeals to you at first.  Think of it as mashed potato with chicken broth next to pork chop gravy. The Kabocha melts in your mouth with a sweet taste and creamy texture. The shrimp paste leaves a hint of  saltiness to contrast the sweetness of Kabocha, and the fried garlic enhances the flavor. Be adventuresome  and try this as a side dish with steamed jasmine rice and curry dishes.

3 tablespoons canola oil
3 cloves garlic, peeled and sliced
2 teaspoons shrimp paste or 2 tablespoons fish sauce
¼ cup minced pork
3 cups Kabocha pumpkin chunks, seeds and skin removed
½ cup water or more as needed

Heat a wok on high heat, pour in canola oil and stir in garlic. When garlic is yellow, stir in shrimp paste and pork and cook until fragrant. Stir in Kabocha and add water to reach the top. Stir well, cover and let it cook until Kabocha is cooked in the center. Test by pressing a fork against Kabocha; it should break easily. You should taste a balance of salty and sweet from Kabocha.

Vegetarian option: omit pork, egg also popular instead of pork

Gluten-Free option: use wheat free soy sauce

© 2009  Pranee Khruasanit Halvorsen
I Love Thai cooking

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~Thai Stir-fried Cat Fish with Red Curry Paste, phad phed pla dook Recipe & Vedio~

Posted in Pranee's Thai Cooking Videos, Recipes, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Stir-fry Recipe, tagged , , , , , , on September 12, 2009| 2 Comments »

PHAD PHED PLA DOOK

Thai stir-fried catfish with red curry paste

Recipe & Video
Servings: 1
Prep Time: 15   Cook Time: 5 minutes
 

Thai stir-fried catfish with red curry paste is a typical fast food wok-frying dish served over steamed rice. My sister’s recipe is a southern-rustic version that is very pungent. But at home and cooking school in Seattle, I prefer coconut milk instead of chicken stock. Then I recommend to omit oyster sauce when coconut milk is used. This is a great quick and easy Thai cooking for anyone who tries out Thai cooking for the first time.

1 cup steamed jasmine rice
1 fried egg
5 sliced cucumber
2 tablespoons canola oil
1 to 1 ½ tablespoons red curry paste
¼ cup chicken stock or coconut milk (see note)
2 tablespoons oyster sauce
1 teaspoon sugar
1 spur chili or Anaheim chili
¼ cup basil leaves
4 pieces fried catfish steaks (see note)

Place steamed jasmine rice on a serving plate and fried egg on top of the rice. Garnish with sliced cucumber on the side.

Heat a wok on high heat, when it is hot add curry paste and stir well until fragrant. Stir in chicken stock, oyster sauce, sugar and salt. Mix well. Stir in chili, basil and fried catfish and cook until the fish absorb the flavors and moisture from the sauce.

Pour the hot catfish curry next to steamed rice and serve right away.

Cooknote: My sister coated her catfish with corn starch before frying. She likes it crunchy.

Thai Vegetarian Recipe Option: omit catfish and substitute it with 1/4 cup cut extra firm tofu and 1/4 sliced brown button mushroom. Use coconut milk instead of chicken stock

© 2010  Pranee Khruasanit Halvorsen
I Love Thai cooking

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~Everyday Thai Stir-fry, asparagus and shiitake~

Posted in Recipes, Thai Gluten Free Recipe, Thai Side Dish Recipe, Thai Stir-fry Recipe, Thai Vegetarian Recipe, tagged , , , , , , , on May 4, 2009| 5 Comments »

Local asparagus

Local asparagus

The best taste of stir-fried vegetables is their freshness. I chose asparagus, to celebrate spring, and then welcomed it into the wok with shiitake mushrooms. These are a perfect pair and you can heighten the depth of flavor with oyster sauce. Phad Pak, or stir-fried vegetables, is a typical side dish that is usually served daily. To go with a tasty Thai banquet, stir-fried vegetables could be plain but seasoned with oyster sauce, salted soy bean or black bean sauce. To change the taste to go with the season, you may substitute any fresh vegetable for asparagus and replace shiitake mushrooms with any other mushrooms. 

Phad Nor Mai Farang

Stir-fried Asparagus and Shiitake with Oyster Sauce

Servings: 4
Preparation: 10 minutes     Stir-frying Time: 3 minutes
 
3 tablespoons cooking oil
6 cloves garlic, smashed
2 cups asparagus, cut into 1½-inch length
1 cup shiitake mushrooms; sliced
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
Pinch of white pepper, more as needed
½ cup water or chicken stock
1 teaspoon cornstarch

 

Heat oil in wok or stir-frying pan on high heat. Just before oil reaches smoking point (really hot), stir in garlic, asparagus, and mushrooms. Stir for one minute and then stir in oyster sauce, soy sauce, sugar and white pepper. In small bowl, mix well the water or chicken stock with cornstarch, then pour into stir-fry to make sauce. When the liquid comes to a boil and is translucent, serve vegetables as a side dish or with steamed jasmine rice.

Vegetarian option: use vegetarian oyster sauce

Gluten Free option: use wheat free soy sauce, wheat free oyster sauce

© 2009  Pranee Khruasanit Halvorsen
I Love Thai cooking

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~Thai Omelette Recipe, Kai Jeow~

Posted in Pranee's Culinary Tales, Pranee's Thai Cooking Videos, Recipes, Thai Gluten Free Recipe, Thai Side Dish Recipe, tagged , , , on March 15, 2009| 3 Comments »

Pranee with her mom and sister

Three Women Cook

 

I spent a good week with my mom and sister in March 2009. We would like to share with you our rustic style cooking. My mom was a chef of the village. Today my sister owns a fast-food wok restaurant in Thalang, Phuket.

I only have one sister and her name is Rudee. Her nick name is Kleuy which means “banana”. I love my sister cooking and you will also. She will contribute a lot of her recipes for my Thai cooking blog and also a basic Thai cooking video.

 Here are my sister’s cooking demonstration and recipe on how to make Thai omelette.

 

 

How to Cook Thai omelette

Thai Omelette Recipe 

Kai Jeow

Servings: 2
 
1/2 cup canola or peanut oil
3 eggs
3 drops fish sauce
1 tablespoon Sriracha hot sauce or Thai Kitchen spicy sauce
 
Place three eggs into medium size bowl, use fork or whisk to beat the egg for 30 seconds. Heat a wok until hot and pour in canola oil. Pour the eggs mixture to the wok steady 12 inches above the wok, the omellet will puff, let it cook until golden. Flip over and cook another side until golden. Drain with slot spatula and serve right away with hot sauce and steamed jasmine rice.
 

© 2010  Pranee Khruasanit Halvorsen
 I Love Thai cooking
 
Pranee teaches Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com

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~Rice Soup Recipe, a real comfort food

Posted in Recipes, Thai Gluten Free Recipe, Thai Soup Recipe, Thai Vegetarian Recipe, tagged , , , , on February 26, 2009| Leave a Comment »

KAO TOM GOONG
Rice Soup with Prawn, Ginger and Garlic Recipe
 
Servings: 2-4
Preparation: 10 minutes.
Cooking time: 15 minutes
 
Rice soup is a real comfort food for every occasion. Nothing is as satisfying as rice soup on a cold day or when one’s body needs gentle food. The meat for this dish is ground chicken or ground pork. Shrimp adds a great touch, too. For extra protein, add one egg to the boiling soup just before serving.
 
16 ounces chicken broth, vegetable broth or water
1 cup water or more as needed
1-2 cups steamed rice (left over rice is fine)
2 tablespoons cooking oil
5 cloves garlic, chopped
2 tablespoons ginger, chopped
½ cup shitake mushroom, sliced
½ cup ground chicken or pork
½ teaspoon salt
1 tablespoon soy sauce
9 shrimp, peeled and deveined
1 cup spinach, chopped
1 egg (optional)
White pepper powder as needed
1 green onion, sliced
2 tablespoons cilantro, chopped
 
Bring chicken broth, water and rice to boil in a medium saucepan and keep on cooking. Heat cooking oil in a pan over medium-high heat, then fry garlic and ginger until light golden. Remove half of the fried garlic and ginger to use later as a garnish. In the same pan with remaining cooking oil, garlic and ginger, stir in shitake mushroom and cook until soft. Then add ground chicken (or ground pork, if you prefer). Keep stirring until the chicken is cooked. Add chicken, mushroom and remaining garlic and ginger to the saucepan with the rice soup. 
 
Continue to cook the soup over medium heat until the texture is neither too soupy nor too thick. Stir in salt, soy sauce, shrimp and spinach. When the shrimp turn pink, add egg and stir until egg is cooked. Before serving, season with white pepper and garnish with green onion, cilantro and reserved garlic and ginger.
 
Rice Soup Condiments

Rice Soup Condiments

 

 

Vegetarian option: omit chicken and prawn, use 1 cup chopped oyster mushroom to supstitute chicken

Gluten Free option: use wheat free soy sauce

© 2009  Pranee Khruasanit Halvorsen
I Love Thai cooking

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~Grandma’s Steamed Fish with Lemongrass Recipe~

Posted in Pranee's Culinary Tales, Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, tagged , , , , , on February 15, 2009| 2 Comments »

By now, you have a handle on how useful lemongrass is when you prepare Thai foods. This herb is easy to grow in Thailand and luckily it is now a staple in American supermarkets as well.

 

I hope you enjoy my grandmother’s recipe for steamed trout with lemongrass. I have a fond memory of her cooking this in a clay pot.

Rainbow trout steamed on the bed of lemongrass

Pla Nueng Takrai

Grandma’s Steamed Fish with Lemongrass Recipe

My grandmother, Kimsue, used lemongrass to line the clay pot before placing the fish on top. Lemongrass helps prevent the fish from sticking to the pot while it adds scent and flavor to the fish and a wonderful aroma to the kitchen. You will have fragrant steamed fish for a healthy dinner.

Servings: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

4 lemongrass stalks
2 whole trout, cleaned (see Village Note)
1-2 teaspoons salt
¼ cup water, or more as needed

To prepare lemongrass, remove about 1½ inches of the hard root end and enough of the leaf end to keep 6 inches of the center part. Save the leaf end for cleaning the trout (see Village Note). With a meat pounder, smash lemongrass to release its essential oil. Lay all 4 smashed lemongrass stalks on the bottom of large pan and lay trout on top. Sprinkle salt and water over the fish, cover and bring to a boil, then simmer over medium heat until the fish is cooked, about 10 to 15 minutes. Add more water if the pan is low on water and insert a knife in the thickest part of the fish to see if fish separates from the bone. If it does, the fish is cooked. If not, keep steaming just until fish can be removed easily from the bone.

Village Note: To clean trout, sprinkle 2 teaspoons salt on both sides of the fish and use discarded lemongrass to rub salt onto the surface of the fish; rinse off and pat dry. This cleaning technique is also used to prep casings for sausage. The salt helps to remove impurities and the lemongrass acts like a brush and eliminates fish odors.

© 2010  Pranee Khruasanit Halvorsen
I Love Thai cooking
 
 
Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com
 

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~Thai Garlic Prawn Recipe, Goong Kratiem Prik Thai~

Posted in Pranee's Culinary Tales, Recipes, Thai Gluten Free Recipe, Thai Snack & Street Food Recipe, tagged , , , , on December 20, 2008| 5 Comments »

Cilantro, also known as coriander, is a key ingredient in Thai and Southeast Asian cooking, especially the cilantro root.Thai cooks treasure the roots and in Thailand cilantro is always sold with its roots.The root is very aromatic and has lots of flavor when cooked. It’s a precious ingredient—a treat among herbs—and an important ingredient in curry paste, marinades and meat stir-frys. When the root is not available, substitute four stems for one root. Try the recipe featured below for an opportunity to experience the unique flavor and fragrance of cilantro root.

Kratiem Prik Thai Goong – กระเทียมพริกไทยกุ้ง

Goong Kratiem PrikThai
Sautéed Garlic Prawn Recipe
Servings: 8
Preparation Time: 15 minutes   
Cooking Time: 5 minutes

These garlic prawns have a peppery accent and are an astonishingly easy-to-prepare crowd pleaser. The first six ingredients in this recipe make a classic spicy Thai marinade paste. You can use it to create many simple dishes by using it as a marinade for chicken or a spicy paste for chicken or pork patties. For best results, grind the marinade paste using a mortar and pestle. Otherwise, use a small food processor.

½-1 tablespoon black peppercorns
¼-½ teaspoon salt
10 cloves garlic, finely minced
3 cilantro roots or 5 cilantro stems
3 tablespoons light soy sauce
1 teaspoon brown sugar
32 prawns, peeled and deveined
5 tablespoons cooking oil
Cilantro and lime wedges for garnish

In mortar, place black peppercorns, salt, 5 cloves of garlic and cilantro roots; pound with pestle until it becomes a paste. Stir in light soy sauce and brown sugar to make marinade sauce. Pour the marinade sauce over prawns and mix well. Set aside. In a frying pan, fry remaining garlic until golden yellow; remove and set aside. In the same frying pan, fry prawns until cooked. Place prawns on a serving plate and garnish with fried garlic and cilantro leaves. Serve lime wedges on the side.

 
© 2009  Pranee Khruasanit Halvorsen
I Love Thai cooking
 

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