Tag: Yum

Fried Coccinia with Spicy Sauce [ Yum Tum-leung Thawt Krob ]


Fabulous as it is, Its can be appetizer or leisure. This fried coccinia serves with a spicy sauce that make you get more tasty which provide you a varieties of taste. People,who are on diet, would love this recipe.

Ingredients :
1 cup Coccinia
1 cup All purpose flour
1 cup Water
1 and 1/2 tbsp Roasted chilli paste
1 and 1/2 tbsp Lime juice
4 Crab sticks
1 tbsp Fish sauce
1/4 cup Palm sugar
1/4 cup Sliced shallot

How to :
1.Mix all purpose flour with 1 cup water and stir until mixed
2.Heat oil in a wok over medium heat, mix the coccinia with all purpose flour and deep-fried until golden
3.When it’s golden and cooked. Remove from a wok and drain on sieve
4.Dressing : Mix roasted chilli paste, fish sauce, palm sugar, lime juice and sliced shallot
5.Then tear crab stick into a dressing and stir well
6.Transfer the dressing to a cup and fried coccinia to a serving bowl

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Spicy Chinese Sausage Salad [ Yum Kun-Chaeng ]


Today recipe is spicy Chinese sausage salad. It combines an Asian spicy dressing and Chinese sausage.This simple spicy salad is the perfect blend of sweet, sour, salty and bitter, and works with most rice, but is particularly good with rice soup or mush.

Ingredients :
1/2 Cabbage
1 Chinese Sausage
10 Thai hot chillies
1 tbsp Chopped celery
1 tbsp Chopped spring onion
1/2 Onion
1/2 Shallot
2 Tomatoes
1 tbsp Fish sauce
1/4 tsp Pepper
2 tbsp Lime juice
1/2 tsp Sugar

How to :
1.Finely slice Chinese sausage into a bite-sized
2.Cut out the stem and slice cabbage into a long length
3.Chop and mince Thai hot chillies
4.Cut head and peel then slice onion and shallot
5.Slice tomatoes finely
6.Preheat oil in a wok over medium-low heat, deep-fry sliced Chinese sausage until cooked
7.Then remove from a wok and drain on sieve
8.Mix lime juice, fish sauce, sugar, chilli, pepper, tomato, shallot, celery, spring onion and Chinese sausage
9.Transfer to a serving plate

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Crispy Mushroom with Spicy Sauce [ Yum Hed-khem-thong Thawt ]


Crispy Mushroom with Spicy Sauce is a deep-fried enoki mushroom served with spicy sauce or topped with spicy sauce. They are crispy and tasty and you will love them so much that you’ll want to serve them always.

Ingredients :
200 grams Enoki mushroom
1 cup All purpose flour
1 cup Water
1 Egg
Dressing :
1 tsp Sugar
1 and 1/2 tsp Lime juice
1 and 1/2 tbsp Roasted chilli paste
1 Shallot
1 tsp Fish sauce
4 Hot chillies
1 and 1/2 tbsp Milk

How to :
1.Cut out the bottom of Enoki mushroom and tear into a small piece
2.Add water, all purpose flour and egg. Stir until mixed
3.Cut half, peel and slice shallot
4.Chop and mince hot chillies
5.Heat oil for deep-frying in a wok, mix enoki mushroom with the mixed flour then add in hot oil
6.When it’s brown and golden, remove from a wok and drain on sieve
7.Dressing : add roasted chilli paste, fish sauce, lime juice, sugar, milk, shallot and hot chillies. Mix until well
8.Transfer fried enoki mushroom to a serving dish and serve with the dressing

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Pork Chitterling Spicy Salad (Yum Sai Tun)


Pork Chitterling Spicy Salad is healthy Thai salad recipe makes a fantastic low fat and low carb dinner or lunch. And it’s easy to prepare . All ingredients are easy to find in grocery store.

Ingredients:
1 cup of water
1 tbsp salt
3 celery
2 tomato
1/2 onion
1 + 1/2 tsp sugar
2 tbsp lime juice
1 + 1/2 tbsp chili
1 + 1/2 tbsp fish sauce
1 tbsp pickled garlic juice
1/2 kgs pork chitterling

How to :
1. Wash the pork chitterling in the water
2. Chopped tomato, onion
3. Cut celery
4. Crush the chili
5. Cut the pork chitterling
6. Boiled the water
7. Add salt for boiled the pork chitterling
8. Boiled the pork chitterling
9. Add chili, fish sauce, lime juice, pickled garlic juice, sugar. Mixed it all together.
10. And add vegetable
11. Lastly add pork chitterling

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Very Super Spicy Instant Noodle Salad [ Yum Mama Koong Sod Na-lok Taak ]


Here is a dish we eat regularly using instant noodles. If you’ve never bored normal regular instant noodle before, try the Yum Mama Koong Sod Na-lok Taak first! It’s is very easy and quick to make this recipe.

Ingredients :
Boiled instant noodle
1 cup Fresh prawns
1/4 Cabbage
1/4 tsp Oregano
1 tsp Fish sauce
1/4 cup Pickled fish juice
7 Hot chillies
1 tbsp Tamarind juice
1/4 tsp Chilli powder
1 tbsp lime juice
1/4 cup Melted palm sugar

How to :
1.Clean the prawns, shell and de-vein. Remove the heads but keep the tails intact
2.Slice the cabbage into a long length
3.Chop hot chillies into a small piece
4.Boil 4 cups water,then boil all prawns until cooked and boil the cabbage until soft. Transfer them to a bowl
5.Mix boiled instant noodle with oregano, sugar, palm sugar, lime juice, tamarind juice, chillies, pickled fish juice and fish sauce then add prawns and cabbage. Stir until mixed
6.Transfer to a serving plate

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Salad with Sour Pork [ Yum Nhaim Thawt ]


The bittersweet combination of cabbage,shallot and onion adds seasonings to simply fried sour pork. This recipe can be made in less than 15 minutes.

Ingredients :
8 Sour Pork
1/2 cup Water
1/2 cup al purpose flour
1 cup Slice cabbage
1/3 cup Pickled ginger
3-4 Thai hot chillies
1/2 Onion
1/2 Shallot
1/2 Carrot
1/2 cup Tamarind juice
1 tbsp Lime juice
1 tbsp Fish sauce
1 tbsp Palm sugar

How to :

1.Slice pickled ginger into long length
2.Chop and mince Thai hot chillies
3.Cut onion into half and slice them
4.Slice the shallot
5.Slice carrot into long length
6.Mix all purpose flour with water
7.Heat oil over medium heat, add sour pork into the flour and deep-fry in a wok. After it’s golden and brown, flip to another side
8.Remove from a wok and drain
9.Add tamarind juice, fish sauce, hot chillies, lime juice, palm sugar, onion, carrot, shallot, cabbage and pickled ginger into a mixing bowl. Stir until mixed
10.Transfer the mixture in a serving dish and topped with deep-fried sour pork

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Shredded Chicken Spicy Salad [ Yum Kai Cheak ]


This recipe is an easy chicken salad dish made with boiled chicken. Fresh,saltiness, sweetness and sourness, this is packed full of flavoursome goodness.

Ingredients :

300 grams Chicken
1/2 cup Parsley
2 Kaffir lime leaves
1 tbsp Chopped spring onion
2 tsp Fish sauce
1 tsp Sugar
1 tsp Seasoning powder
3 tsp Lime juice
1 Lemongrass
1 Basil

How to :
1.Finely shredded 2 kaffir lime leaves
2.Torn all basil leafs
3.Slice 1 lemongrass into a small piece
4.Turn on a wok over medium heat and add 4 cups water then add parsley into a boiling water, followed by 300 grams chicken
5.Wait until the water is boiling and flip to another side and simmer for 10 more minutes until tender
6.Transfer the chicken to a bowl and wait until it’s warn
7.Torn all boiled chicken into a mixing bowl then add basil leafs, lemongrass , fish sauce, sugar , seasoning powder and lime juice. Stir until it’s all mixed
8.Transfer to a serving plate

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Spicy Thai Rice Noodles [ Yum Ka-nom Jean ]


Spicy Thai Rice Noodles [ Yum Ka-nom Jean ]
is difficult to find, although it is known well. This recipe is beneficial for people who want to diet because it boosts and speeds up the metabolism, and helps excretory system, it does not have to work hard to process. Also, Yum Khanom chin is a low-calorie food, it has 220 calories per dish. Literally, the name “yum ka-nom jean” is a derivative from two Thai words: “yum” refers to a Thai spicy and sour salad while “ka-nom jean” refers to thin rice noodles in Thai cuisine.

Ingredients :

4 Yard long beans
2 Spring onion
300 grams Thai rice noodles
1 Mackerel
1 tbsp Chilli powder
2 Red chillies
4 tbsp Pickled fish sauce
2 tbsp Palm sugar
1 Lemon
2 tbsp Fish sauce

How to :
1.Chop Yard long beans finely
2.Cut the spring onions into a short length
3.Chop red chillies well
4.Cut lemon into pieces
5.Heat a little oil over medium heat until hot, then fry the mackerel until done [ Don’t stir just flip another side ]
6.Add pickled fish sauce and palm sugar into a wok. Stir well
7.Transfer the previous mixture into a mixing bowl and add fish sauce, chillies, chilli powder and lemon juice
8.Add Thai rice noodle and toss together well followed by chopped yard long bean, spring onion and mackerel. Toss again
9.Transfer to a serving dish

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Fried Instant noodle with Thai Spicy Sauce [ Yum Mama Krob ]


Fried Instant noodle with Thai Spicy Sauce [ Yum Mama Krob ]
is a spicy stir-fried Thai noodle dish. This recipe is a great way to spice up instant noodle on a budget.This noodle salad can be made in less than 10 minutes, and you don’t need many hard to find ingredients. And it’s still really tasty.

Ingredients :
300 grams Boiled instant noodle
1/2 cup All purpose flour
3 Big prawns
4 tbsp Milk
3 tsp Chilli powder
3 tbsp Roasted chilli paste
1 tbsp Sugar
3 tbsp Lime juice
2 tbsp Fish sauce
1 Spring onion
1/2 Shallot

How to :
1.Clean the prawns, shell and de-vein. Remove heads and tails. Then boil them until cooked and chop into a small piece
2.Cut the spring onion diagonally into a small piece
3.Cut and peel 1/2 shallot into a half and slice into a small piece
4.Heat the oil to over medium for deep-frying
5.Deep-fry boiled instant noodles for 1 minute then remove from a wok and drain
6.Add fish sauce into a mixing bowl, followed by lime juice, sugar, roasted chilli paste, chilli powder and milk. Stir them well
7.Then add boiled prawns, sliced shallot and chopped spring onion. Stir until it’s pretty mixed
8.Transfer fried noodle and mixed sauce into a serving dish

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Spicy Salad with Fried Egg [ Yu Khai Dao ]


Spicy Salad with Fried Egg [ Yu Khai Dao ]
is made out of fried chicken or duck eggs. This recipe is a Thai “yum” using crispy fried eggs with spicy sauce.When you use fried chicken or duck eggs, each fried egg needs to be cut into quarters to make it easier to eat.

Ingredients :

2 Eggs
2-3 Chillies
3-4 Peeled garlics
2 tsp Palm sugar
1 tbsp Fish sauce
2 tbsp Lime juice
1 Fresh Carrot
1 Coriander root
Some Coriander leaves
1/2 Red onion

How to :

1.Cut the head of chillies and chop into a small piece
2.Pound chillies, coriander root and garlics well
3.Cut the coriander leaves
4.Finely slice a half of red onion
5.Slice the fresh carrot into a long length
6.Turn on a wok and add some oil
7.Crack the eggs into a wok and fry until the bottoms are crispy and the whites throughly cooked
8.Then make the dressing by adding oil, pound mixture, palm sugar and fish sauce. Stir until well
9.Transfer the dressing into a mixing bowl then add red onion, carrot and coriander. Finely stir them
10.Drizzle the dressing all over the eggs

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