Thai Sea Scallops in a Rich Red Curry Sauce

This thai recipe for scallops is fragrant, pleasantly spicy, and succulent. Scallops are marinated and stir-fried in an easy red curry that also provides a dipping sauce (or you can serve these scallops "floating" amid the red curry). Excellent for entertaining or simply as an everyday treat. Scallops are available in various sizes all year around, which makes them a nice treat in the winter. And this scallop recipe is easy - ready to eat in less than 30 minutes!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 8-10 medium to large sea scallops (Serves 2 for a main entree, 4-8 as an appetizer), OR 20 bay scallops
• handful fresh coriander
• 1-2 whole star anise, plus more for garnish
• wedges of fresh lime or lemon (optional)
• 1/2 cup coconut milk
• RED CURRY PASTE:
• 1 shallot, OR 1/4 cup purple onion, chopped
• 1 thumb-size piece galangal, OR ginger, sliced
• 3 cloves garlic
• 1/8 tsp. white pepper, OR substitute black pepper
• 2 Tbsp. fish sauce (available at Asian stores)
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1 Tbsp. brown sugar
• 1-2 tsp. Thai chili sauce (or substitute 1/2 tsp. cayenne pepper or crushed dried chili)
• 1 tsp. shrimp paste (available by the jar at Asian stores)
• 1/2 cup coconut milk

Preparation:

1. Place all curry paste ingredients in a food processor or blender. Process well to form a thick paste/sauce.
2. Place 2-3 Tbsp. of the paste in a mixing bowl. Add the scallops and gently stir, so that scallops are covered with paste. Set aside.
3. Drizzle 2-3 Tbsp. canola or other vegetable oil into a wok or frying pan set over medium-high heat. When the oil is hot, add the rest of the curry paste/sauce.
4. Add the whole star anise and stir-fry the paste/sauce until fragrant (2-3 minutes). Gradually add 1/2 cup more coconut milk. Reduce heat slightly and simmer another minute or two, until the sauce is nicely blended and bubbling.
5. Now add the scallops. Cook the scallops by stirring and turning them in the bubbling curry sauce.
6. Check the inner flesh after 3 minutes to see if they are cooked. Tip: Scallops are done when ridges begin to form around the outside, and the inner flesh is no longer transparent. Look for flesh that is white and opaque. Large scallops may need up to 5 minutes to cook, while smaller ones may need only a minute or two.
7. When scallops are cooked, remove from heat. Do a taste test. If not salty enough, add more fish sauce (1/2 Tbsp. at a time). If too sour for your taste, add 1-2 tsp. more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add more chili flakes or a dollop of chili sauce.
8. Transfer the scallops along with the sauce to a serving bowl. ENJOY!

Thai Chili Squid Recipe

This thai chili squid recipe is super-yummy, healthy, and easy to make. And if you serve it with glass or rice noodles (as in this recipe), it makes a one-pot meal complete with plenty of nutritious vegetables. The squid is stir-fried briefly, so it is very tender and never rubbery. You can also simply serve the stir-fried squid with plain rice. Makes a terrific seafood dish for any occasion, even in the winter (frozen squid works just as well as fresh!). Includes gluten-free instructions.

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

Ingredients:

• 2-3 frozen or fresh prepared squid "tubes" (the kind you would use for calamari)
• STIR-FRY SAUCE:
• 1 heaping Tbsp. ground bean sauce (ground soy beans, available by the jar at Asian stores)
• 2 tsp. brown sugar
• 1 Tbsp. fish sauce
• 1 Tbsp. soy sauce or wheat-free tamari
• 1-2 tsp. chili sauce, OR 1-2 fresh red or green chilies, minced, OR 1-2 tsp. dried chili flakes
• VEGETABLES:
• 1 carrot, sliced
• 1/2 to 1 cup green beans, cut into 2-inch lengths
• other vegetables of your choice, such as a handful of shiitake mushrooms, or 1 small eggplant, chopped
• 1/2 cup fresh basil leaves
• handful of fresh coriander leaves (optional)
• 3 cloves garlic
• 1 thumb-size piece galangal or ginger, sliced into matchstick-like pieces
• oil for stir-frying
• NOODLES:
• 1/2 package glass or "cellophane" noodles, OR 1/2 package rice noodles (rice and glass noodles are gluten-free)
• 1/2 cup chicken or vegetable stock
• 2 Tbsp. oyster sauce, OR for gluten-free diets: 2 Tbsp. wheat-free soy sauce
• 1 tsp. sesame oil

Preparation:

1. Place noodles in a bowl or pot, and cover them with warm water. Allow them to soften while you prepare the squid.
2. If squid is frozen, quickly thaw by dunking squid in a bowl of warm water.
3. Place squid on a cutting board. Slide your knife along one side of the squid to open each tube. Lay the pieces of squid flat.
4. Optional: score the squid with diagonal slices. Score first one way, then the other to create diamond-shaped cuts. Tip: When scoring, try to cut through half the thickness (If your scores are too superficial, they won't be apparent when cooked.) These cuts will "open up" while cooking and give the squid extra visual interest and texture.
5. Slice the [scored or unscored]squid into smaller, bite-size pieces (e.g. triangular and rectangular pieces). Reserve
6. In a pot or bowl, mix stock with oyster sauce (or wheat-free soy sauce) plus sesame oil. Heat to near-boiling. Remove from the burner and add the drained noodles. Stir well. Cover and set aside. (Noodles with absorb this sauce and still be warm when you're ready to serve them).
7. Place 1-2 Tbsp. oil in a wok or frying pan over medium-high heat. Add the garlic, ginger, carrots, beans, mushrooms and eggplant (or other vegetables of your choice). Stir-fry 2-3 minutes, or until vegetables are soft. Stir-frying Tip: Add a little water to the wok/pan when it becomes too dry instead of more oil.
8. Now add the squid plus the stir-fry sauce. Stir-fry for about 2 minutes, or until squid curls up and the meat is tender. Do not over-cook, or squid will become rubbery (3 minutes maximum).
9. Do a taste test for salt, adding 1-2 more Tbsp. fish sauce if not salty enough. If too sour for your taste, add a little more brown sugar. If not spicy enough, add a little more chilli.
10. To serve, slide noodles onto a serving platter. Top with the stir-fried squid and vegetables. Add sprinklings of fresh basil and coriander, and enjoy!

Best Thai Crab Cakes Recipe! (gluten-free)

Step 1: Place 1 package plain or sesame-flavored rice crackers (100 g. or 3.5 oz.) in a food processor. Process well to create a fine consistency. Place 1/2 cup of these crumbs on a large plate or mixing bowl. Leave the rest in the processor.
OTHER INGREDIENTS YOU Will NEED: (Makes approx. 6 medium-large Crab Cakes - Serves 4 as an Appetizer):

• 200 g. or 7 oz. de-shelled (prepared) crab meat (thawed if frozen, and drained)
• 3 spring onions, sliced
• 2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard stem)
• 1-2 fresh red chilies, OR 1-2 tsp. chili sauce (depending how spicy you want your crab cakes, OR omit for mild cakes)
• 1 Tbsp. lime juice
• 1 Tbsp. fish sauce
• 1 Tbsp. oyster sauce (use wheat-free oyster sauce or substitue 2 Tbsp. wheat-free soy sauce for gluten-free diets)
• 1 egg
• 3/4 to 1 cup canola oil (or other type) for frying
• To Serve: Thai Sweet Chili Sauce (available at most supermarkets)

In addition to the rice cracker crumbs, add to the food processor: the drained crab meat, spring onions, snipped lime leaves, chili, lime juice, fish sauce, oyster sauce, and egg. Process briefly until combined.

 

Scooping out a little of the crab cakes mixture with your hands, pat and press to form a small "cake". Set the cake down on a clean surface. Continue to make cakes in the same way until all the mixture is used up. (Tip: If cakes are too wet, add more crumbs or a little flour to the mix, until the cakes stick together nicely)

 

 

Now roll your crab cakes in the reserved crumbs until more or less covered. Place the completed crab cakes on a clean surface close to the stove.

 

 

Pour 1/2 cup to 3/4 cup oil into a wok or small frying pan (a small one is better, as a large frying pan will require more oil). Have a pair of tongs ready. Warm the oil over medium to medium-high heat (don't leave the stove, as it doesn't take long for oil to overheat).

 

 

When bubbles begin to rise, or when you see the oil beginning to "move" across the bottom of the pan, it should be ready for frying. Tip: If you're not sure when oil is ready, try dipping the corner of a cake into the oil. If nothing happens, it's not hot enough yet. If it begins to sizzle and cook, it's ready. Once oil is hot enough, keep your dial around #6 (closer to medium than high heat). Carefully place cakes in the oil. Fry 3 or 4 cakes at a time.

 

 

Allow the crab cakes to fry 1 minute without disturbing. Then use your tongs to gently turn them over in the oil. Fry the other side for at least 1 minute, or until cakes are golden-brown. You can continue to turn them until you're happy with the color. Tip: Stay with them, and be careful not to let them fry too long, or they may burn.

 

 

Using your tongs, remove the cakes from the oil and place on a piece of absorbent paper or a tea towel. Continue frying the rest of the crab cakes in the same way until all are cooked. Fried crab cakes can be kept in a warm oven until ready to eat. Or keep them covered in the refrigerator for up to 3 days. Then just heat up (preferably in the oven so they regain some of their crispness).

 

 

Serve the crab cakes while still hot. Place them on a plate together with wedges of lime or lemon. Serve with Thai Sweet Chili sauce on the side (available in the Asian section of most grocery stores, or at Asian food stores). Enjoy!!

 

Grilled Garlic Shrimp (in the Shell)

This grilled garlic shrimp in the shell is super delicious and so easy to make. Jumbo or large to medium-large shrimp are grilled either in their shells or with shells removed. They are marinated in a very quick and easy garlic sauce, then grilled for 5-8 minutes. Makes a perfect appetizer or main course to serve guests, and all this despite the fact it takes only minutes to make!

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: SERVES 2-3 as a Main Entree

Ingredients:

• 12 jumbo tiger shrimp/prawns, OR 15-18 large shrimp/prawns, preferably with shells still on
• optional: if your shrimp are smaller, you may need tin foil, banana leaf, or skewers
• garnish: handful of fresh coriander and wedges of fresh lime
• GARLIC SAUCE:
• 4 Tbsp. soy sauce
• 4 Tbsp. oyster sauce (I like Golden Dragon Brand)
• 1 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
• 2 Tbsp. loosely packed brown sugar
• 6-8 cloves garlic, minced
• 1 Tbsp. lime juice
• 1/2 tsp. cayenne pepper (can be omitted for very mild shrimp)

Preparation:

1. Mix the sauce ingredients together in a bowl. Set sauce aside.
2. If grilling shrimp without shells, skip the next 3 steps. To Grill the Shrimp in their Shells: you'll want to open the shrimp/prawns so they lie flat in their shells on the grill. Leaving the shell in place, hold the prawn in your hand, so that it curls naturally into your palm. Or hold the prawn on a cutting board.
3. Using a sharp knife, make a cut from the start of the tail (leave tail on), through the middle of the "belly" and down to the end of the prawn.
4. Now turn the prawn over on your cutting board (so that its back is facing up). Use your palm to flatten it out by pressing down (gently). When you're done, the prawn should lie fairly flat (don't worry if the shell loosens slightly).
5. Place the prawns in a flat-bottomed bowl or dish. Pour over the garlic sauce. Allow prawns to marinate in the sauce while you warm up the grill.
6. If your prawns are jumbo or large enough that they won't fall through the grill, place directly on the grill. If your prawns are smaller, spread a piece of tin foil or banana leaf on the grill first, then place prawns on top. OR skewer the shrimp with satay/brochette sticks.
7. Baste the prawns the first time you turn them with a little of the left-over sauce from the bottom of the bowl. Grill 3-5 minutes each side. Prawns are done when the flesh turns from translucent to pinkish-white (the shells turn a very attractive bright pink).
8. Serve immediately. Note the shell actually makes them easier to eat (a nice finger food!). OR plate them up, adding fresh lime (or lemon) wedges on the side and a sprinkling of fresh coriander. Equally excellent on their own or with rice. ENJOY!

Thai Tempura

This Thai version of tempura features oysters in a crispy batter with crunchy vegetables. In Thailand, "Hoi Tod" is made several ways - either as a fried pancake, or as a kind of tempura (as in this recipe). And it can be made with either mussel or oyster meat. For this recipe, I used oysters since they're easier to find already cooked and smoked (in the tin). New Zealand green "Kiwi" mussels will work too. This easy dish makes an excellent appetizer, snack, or main entree. Yum!

Prep Time: 8 minutes

Cook Time: 5 minutes

Total Time: 13 minutes

Ingredients:

• 1 can smoked oysters, OR 1 dozen cooked mussels (such as New Zealand Green "Kiwi" Mussels), thawed
• 1+1/2 cups bean sprouts
• 3 spring onions (scallions), sliced
• 1 red bell pepper, de-seeded and chopped into small pieces
• optional: 1 red or green chilli, minced (omit if you want your tempura mild)
• approx. 1 cup vegetable oil (such as canola) for frying
• optional: 1 medium or large tomato, chopped into small pieces
• TEMPURA BATTER:
• 1/2 cup regular flour (for a healthier batter, you can use spelt or whole wheat)
• 1/2 cup cornstarch
• 1/2 cup tapioca or rice flour (Note: if you don't have these flours, simply use equal parts cornstarch & regular flour)
• 2 Tbsp. baking powder
• 1 cup cool or cold water
• 1 tsp. sugar
• 2 eggs, beaten
• 1 Tbsp. fish sauce (or more to taste)
• TO SERVE:
• handful of fresh coriander
• Thai Sweet Chilli Sauce, OR regular chilli sauce

Preparation:

1. First, prepare the oysters or mussels. Rinse and remove mussels from shells (if using), or drain the oysters. Place next to the stove.
2. Prepare the vegetables and also place them next to the stove.
3. Now prepare the tempura batter. Stir the flours, baking powder, and sugar together. Then add the water, eggs, and fish sauce. Stir until smooth. (If necessary, use a whisk to get rid of any lumps.)
4. Heat oil in a wok or frying pan over medium-high heat. Oil is usually ready to use when bubbles begin to rise from the bottom of the pan.To make sure oil is hot enough, dip your spoon in the batter and drop a little into the oil. If the batter sizzles and cooks, the oil is ready.
5. Once the oil is hot enough, you can turn the heat down to medium (or around #6 on the dial). Don't overheat the oil, or it will splatter.
6. Now ladle some of the tempura batter into the oil. You can make your tempura "pankcakes" as large or small as you like, depending on how much batter you use at one time.
7. Immediately, while your first tempura pancake cooks, drop a few oysters (or mussel meat) into it. Also sprinkle on some of the vegetables - bean sprouts, red pepper, green onion, plus chili and tomato (if using). Try to spread these ingredients out over the surface of the pancake.
8. Allow to fry 30 seconds or so. When the pancake begins to look crusty around the outside, it's time to flip it. Using a spatula (or "egg flipper"), turn the tempura pancake over in the oil to cook the other side. Do this carefully so the oil doesn't splatter. (The ingredients you just added will stay in the pancake.)
9. The pancake is done when both sides are light golden brown. Remove pancake from the oil and leave to drain on an absorbant kitchen towel or paper towel.
10. Repeat until all the batter and other ingredients are used up.
11. Place the pancakes on a plate (on a bed of lettuce, if you want to make this dish look extra special). Sprinkle fresh coriander over, and serve while hot with Thai sweet chilli sauce, or regular chilli sauce. Enjoy!!

Thai Steamed Mussels with Lemongrass and Fresh Herbs

This fragrant steamed mussel recipe makes a superb gourmet appetizer to serve guests, or that very-special-someone in your life. Thai herbs and spices, such as lemongrass, lime leaf, fresh coriander and basil, create a wondrous broth that marries perfectly with the taste of the mussels without ever overpowering them. As a bonus, this mussel recipe is simple to put together and will be ready in just minutes. Pair with a nice wine and good company, and ENJOY!

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Ingredients:

• SERVES 2-4
• approx. 1 lb. fresh mussels, cleaned
• 1/2 cup good-quality chicken broth/stock
• 1 stalk fresh lemon grass - see preparation below
• 2-3 kaffir lime leaves (available in the freezer section of your local Asian food store)
• 1/4 cup white wine (or white cooking wine)
• 1 Tbsp. rice vinegar (or substitute white or apple cider vinegar)
• 1-2 fresh red chilies, finely sliced (omit for milder mussels)
• 2-3 Tbsp. fish sauce, to taste - available by the bottle at Asian food stores
• 1 Tbsp. brown sugar
• 1/2 cup chopped fresh coriander (leaves + stems), plus another handful (leaves) for topping
• 1 Tbsp. minced garlic
• 2 tsp. cornstarch dissolved in 1 Tbsp. water
• handful fresh basil (chop leaves if large)
• lemon or lime wedges to serve

Preparation: 

1. Pour chicken stock into a wok or large frying pan (Note that you will also need a tight-fitting lid).
2. Add the minced lemongrass (including the upper stalk), plus the lime leaves. Bring to a boil over high heat, then reduce to medium-high.
3. Add the wine, vinegar, chilies, fish sauce, sugar and 1/2 cup chopped coriander. Stir to incorporate.
4. When sauce is gently boiling, add the mussels. Stir them in, then cover with a tight-fitting lid. Allow to cook for 2-3 minutes.
5. Remove lid and gently stir the mussels. If some of them still haven't opened, put the lid back on and allow to cook 1 more minute.
6. Reduce heat to low and add the garlic, gently stirring it in.
7. Push mussels aside to reveal the sauce. Add the dissolved cornstarch to sauce, stirring well to incorporate. Sauce should thicken in about 30 seconds. As it thickens, gently stir the mussels to combine with the thickened sauce.
8. Remove from heat. Taste-test the sauce, adding more fish sauce if not salty enough. If too salty, add a squeeze or two of lime or lemon juice. If too sour, add 1-2 more tsp. sugar. If not spicy enough, add more fresh garlic and/or fresh chili.
9. When you're happy with the taste, scoop or slide mussels into a large serving bowl (or individual bowls). Pour the remaining sauce on top. Finish with generous sprinklings of fresh coriander and basil. Add lemon or lime wedges on the side.
10. Serve with rice or crusty French loaf to help soak up the juices. A good white or blush wine pairs nicely with this dish. ENJOY!

Thai Seafood Noodle Salad

Every bite of this sumptuous seafood salad offers a taste-explosion of Thai flavors! At the same time, the dressing never overpowers the fresh taste of the seafood, but rather brings out all of its natural succulence. While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best! Makes a great appetizer, side dish, or even a main course thanks to the addition of gluten free silvery glass noodles.

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients:

• 2 cups or 200 g. glass or "cellophane" noodles (also known as "bean thread" because they're made with bean flour)
• 15 oz./400 g. mixed fresh (or frozen) seafood, such as shrimp, squid, clams, cuttlefish, mussels, etc..
• 1 stalk lemongrass, thinly sliced (for more on preparing lemongrass, see below)
• approx. 1 loose cup of fresh coriander
• approx. 1 loose cup of fresh basil (both Thai holy basil and sweet Italian basil will work)
• 3 spring onions (scallions), sliced
• 1 fresh tomato, cut into small wedges
• 1 small or 1/2 medium cucumber, cut into matchstick-like pieces
• SALAD DRESSING:
• juice of 1 lime (3-4 Tbsp., or substitue lemon juice)
• 4 Tbsp. fish sauce
• 2 Tbsp. regular soy sauce (or wheat-free soy sauce for gluten-free diets)
• 1-3 tsp. chilli sauce (1=mild, 2=medium, 3+=hot); OR substitute 1-3+ fresh red or green chillies. minced
• 5 cloves garlic, minced
• 1/3 cup fresh, chopped coriander, including stems
• Optional: 1 tsp. sugar (if you prefer salty and sour flavors over sweet, omit the sugar)
• TO SERVE: (optional)
• a bed of lettuce or Chinese cabbage on which to place the salad

Preparation:

1. Soak the noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).
2. While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.
3. Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.
4. Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).
5. Add the seafood and boil for 1-2 minutes, or just until seafood is cooked. Try not to overcook, as this will make it rubbery.
6. Drain seafood, including lemongrass. Rinse with cold water. Add the drained seafood & lemongrass to the mixing bowl (along with the noodles).
7. Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.
8. Now pour the salad dressing overtop, tossing well to combine.
9. Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar.
10. If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.
11. To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage. This salad marries well with a cold lager or chilled glass of your favorite white wine. Enjoy!

Thai-style Iced Coffee Recipe

This Thai iced coffee recipe is easy to make, and makes a great drink to have in the fridge on hot summer mornings - or anytime you want an energy boost. This iced coffee recipe starts with strongly-brewed coffee, so it's a great way to use up cold coffee leftovers. Just stir in a few ingredients - including some warm spices - and refrigerate until cold, or add ice cubes and a straw for a superb iced coffee drink. Cheers!

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Ingredients:

• MAKES 4 SERVINGS
• 4 cups hot, strongly brewed coffee - leftover coffee works well if reheated
• 1/3 to 1/2 cup canned sweetened condensed milk
• 1/4 tsp. cinnamon
• optional: 1/4 tsp. cayenne pepper (this gives the coffee a little bit of a kick)
• Optional Garnish: whole star anise, ice cubes

Preparation:

1. If using cold, leftover coffee, pour it into a pot or sauce pan and reheat. If using fresh coffee, pour it directly into a pitcher. Note that strong coffee works the best for this recipe.
2. Add the spices and sweetened condensed milk and stir well to incoporate. Taste-test to see how sweet you want it. The more condensed milk you add, the richer (and sweeter) it will be. Adjust according to your taste.
3. Pour or ladle coffee into a pitcher and refrigerator until cold. Or serve immediately over a glass of ice.
4. If serving from the pitcher, first stir the coffee well, then pour into glasses or mugs. If desired, decorate with whole star anise (this will also add another subtle layer of spice to the coffee) - simply "float" them on the surface (see photo). Ice cubes and straws can also be added. ENJOY!

Thai Mango-Coconut Bubble Tea

 

For this Thai Mango-Coconut Bubble Tea, you will need:

• 1 package tapioca pearls (made for bubble tea)
• Thai red tea OR regular black or orange pekoe tea (regular 'Red Rose' tea works well)
• 1 ripe mango (OR substitute 2-3 cups frozen mango)
• natural syrup, such as maple syrup (OR substitute sugar)
• 1-2 cans coconut milk (1 can will serve 2 people)
• crushed ice or ice cubes

Optional Ingredients:

• regular milk or cream, OR good-tasting soy milk, OR sweetened condensed milk
• straws (bubble tea straws work best)

Tips on Ingredients/Substitutions:

• It's best to use the black, green, or multi-colored tapioca pearls made specifically for bubble tea. These are available in most Asian food stores, and also online. Regular tapioca pearls will disappoint, as they fall apart when cooked.
• Use one of the milk options listed above if you prefer your bubble tea creamy.

Thai-style Iced Tea

Thai iced tea is easy to make and wonderfully refreshing to drink. Various types of tea can be used in this recipe for iced tea, from Ceylon to orange pekoe (or any black tea, such as Assam) to green tea. While packaged iced tea mixes appear attractively easy to make, once you try making iced tea from scratch, you'll wonder why you never did it before - it's nearly as easy, and tastes far better! It's also healthier for you (no chemicals, colorings, or preservatives). So make up a jug of Thai iced tea today and see for yourself how simple and thirst-quenching it is!

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• SERVES 2 (Double the recipe for 4 or more)
• 4 cups boiling water
• 4 tea bags (such as Assam, Orange Pekoe, Ceylon, etc..) OR 4 tsp. loose black tea (e.g. Lipton's Yellow Label)
• juice of 1 fresh lime or lemon
• 1 inch piece galangal OR ginger, grated
• 1/4 to 1/3 cup white sugar (taste-test for sweetness, adding more sugar as desired), or equivalent of syrup
• pinch of salt
• ice cubes or crushed ice
• optional: 1-2 drops jasmine essence (available in tiny bottles at Asian/Chinese food stores)
• garnish: slices of fresh lime or lemon and sprigs of fresh mint or basil

Preparation:

1. Boil 4 cups water in a pot on the stove (I use a pot instead of a kettle, which makes adding the other ingredients easier).
2. Add the loose tea or tea bags. Stir well. Allow tea to steep for at least 5-6 minutes while you add the other ingredients.
3. Grate the galangal or ginger into the tea (it doesn't have to be grated too finely, as the larger pieces will be strained out later). Stir well.
4. Add the sugar or syrup, starting with 1/4 cup. Stir to dissolve. Taste-test for sweetness, adding more sugar (1-2 Tbsp. at a time) until your desired sweetness level is reached.
5. Squeeze the lime or lemon juice into the tea, and add a pinch of salt. Stir well.
6. If using, add 1-2 drops of jasmine essence. Note: Be careful not to add much more than 2 drops, or your iced tea will turn out too "perfumed".
7. If you have been using tea bags, use a spoon to press them to the side of the bowl before removing them (to extract as much of the tea as possible).
8. Using a strainer and a ladle, strain the tea into a jug. Place jug in the refrigerator for an hour, or until tea is cold. OR, if you want to enjoy the tea right away, strain into glasses filled with ice.
9. Garnish the glasses with fresh lime slices and sprigs of fresh mint or sweet basil. Add straws if desired. ENJOY!!

Mango Passion Cocktail

When I was in Thailand, I had a wonderful mango cocktail which has forever stayed in my memory. I've replicated it here, and the taste is very similar. It's a perfect summer drink that looks and tastes like summer sunshine. Also a great party drink, evoking images of a tropical beach paradise. Serve this Thai mango cocktail with your choice of finger foods, or really spice things up with some exotic Thai party dishes (see below for recipe links). Cheers!

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• SERVES 6-8
• 2 ripe mangoes
• 1/2 cup vodka (for gluten-free diets: replace with more champagne)
• 1/4 cup lime juice (or juice of 1/2 lime)
• pinch of salt
• 1-2 Tbsp. natural syrup, like maple syrup OR substitute 1/4 cup palm or brown sugar (to taste)
• 1 bottle champagne, OR sparkling white wine (OR substitute sparkling spring water if you prefer less alcohol)
• Garnish: ice cubes OR crushed ice, lime wedges/slices, plus fresh cherries or other fruit of your choice

1. First, cut the mangoes and drop all their succulent flesh into your blender.
2. Add the vodka, lime juice, salt, and syrup. Don't put the syrup away, as you may need a little more in a minute.
3. Blend well to create a kind of mango puree. Now do a taste-test, adding more syrup if desired (how much syrup will depend on the sweetness of your mangoes). This drink should be a balance between sweet and sour, but leaning more toward the sweet.
4. If you added more syrup, blend again and continue to taste-test until you're happy with the results.
5. Pour this wonderful mango concoction into glasses, only half-filling them. Now top the glasses up with your choice of champagne, sparkling wine, OR sparkling spring water if you prefer less alcohol.
6. Top with a couple of ice cubes or some crushed ice. If desired, garnish glasses with slices/wedges of fresh lime, plus your choice of fresh fruit (I used fresh cherries). CHEERS!

Non-Alcoholic Version: To make this drink non-alcoholic, substitute the vodka for 1/4 cup water OR mango juice (or other tropical juice, such as guava or pineapple juice). Then top up your glass with sparkling spring water (such as Perrier) instead of champagne. ENJOY!

Bangkok Shopping - Central World Plaza

Central World Plaza is now regarded as one of the finest shopping centres and malls of South East Asia.

Central World and the Plaza have established themselves amongst the local elite and expatriate community of Bangkok.

Shopping is almost a national pastime in Thailand, and for those who enjoy a lifestyle of genuine class, then Central World is the place to go.

The Plaza is an area for events and displays of design and art, with regular monthly happenings in a whole range of subjects – from baby photo competitions to Japanese Art.

The Plaza, being so closely attached to Central World means visitors can almost make a day of it.

There are floors upon floors of shops to browse and any number of food outlets to take a break from the serious task of…shopping.

In the evening the Plaza sometimes holds special promotions for sports events, usually sponsored by one of the big local breweries.

To reach Central World Plaza, take the BTS Skytrain to Siam, and the signposts in the station show directions along the Skywalk to Central World and The Plaza.

Pictures of Central World Plaza and Big C department store located around the Ratchaprasong junction. Central World Plaza was formerly known as World Trade Center.

Photos of Central World Plaza

The whole of Central World Plaza has been newly renovated. Here's pictures of what Central World Plaza looks like

Photos taken in August 2006

Beautiful Thai Ladyboy

Thai Food Challenge Day 01

This is day one for my 30 day challenge to eat street food for every meal. I started today with pathongko together with nam tao hoo (ปาท่องโก๋ น้ำเต้าหู้). This is sometimes translated as Chinese Doughnuts though it is shaped like an "X". The drink that comes with this deep fried dough is sweetened soy milk. This set cost me only 10 baht. This is not really a traditional Thai brekafast but as it is often sold early in the morning then many people eat it at this time. I bought it at a stall near my house and they usually sell out by 9 a.m.

For lunch I had one of my favourite street food. It is khao mun gai tod (ข้าวมันไก่ทอด) which is fried chicken on rice that has been boiled in chicken stock. It also comes with some soup. An alternative is to have boiled chicken which I will have another day. Normal price for this is 25 baht but I ordered "piset" which was 30 baht.

I bought my evening meal at the monthly Paknam Food Festival in Samut Prakan. It is called krapho pla (กระเพาะปลา) which is a thick soup that has fish stomach, boiled duck blood in cubes, bamboo shoots, chicken and quail eggs! It cost 30 baht. I don't normally eat this dish but I thought I shouldn't just stick to all my favourites in the first week!

I decided to finish the day off with a dessert called sangkaya fakthong (สังขยาฟักทอง). This is a pumpkin custard which cost only 25 Baht. It is good but it was very filling! So, I managed to survive my first full day of Thai street food. Today I spent 95 baht on food which is about US$3.70.

Thai Street Food Challenge

One of the best things about living in Thailand is the food. It is not only delicious, but it is also plentiful and cheap. In fact, you can find it on almost any street corner at any time of day or night. I guess we are spoilt in Thailand in having such easy access to Thai food. After all, one meal in a Thai restaurant in say London, New York or Sydney would probably be the same as our weekly food budget. I know that is not really fair to compare as portion sizes in the West are far greater than what we get here. In addition, if you order say chicken curry in a London restaurant you are actually going to get a fair amount of meat. Here you will probably get a lot of bone and a bit of meat! Basically you get what you pay for.

As you probably know, I love to cook. So, I don't actually go out and buy street food that much. If I am going to eat green curry, I like to have a good amount of quality meat in it. If I am going to have stir-fried vegetables, I want to make sure that it isn't sweetened with a lot of sugar or "flavoured" with a tablespoon of MSG. I also like playing around with recipes mixing Thai and Western recipes to create my own innovations. It is fun. Cooking for myself also means that I can have more Western meals. Variety is always good I think. I don't live in Bangkok and we don't get much of a choice here in Samut Prakan.

One of the downsides to cooking at home is the cost. If you are buying quality ingredients or cooking Western meals then it is going to cost you more than the average meal bought on the street. Electricity is also expensive and my cooker and oven contribute greatly to my electricity bill. In the West we cook at home in order to save money. If we go out we might prepare sandwiches and a flask of hot soup. In Thailand, in theory, it is the opposite. I think a lot of us would say that it is actually cheaper to eat out every night. Of course, that doesn't mean dining at five star hotels every evening and drinking wine or beer. You can easily go through a lot of money that way.

Eating out for us is going to a local food shop or buying something from a food cart. Something that I don't do nearly enough. Which is what gave me the idea for this food challenge. I decided for one month that I would eat nothing but Thai street food. This would be three meals a day, seven days a week. I am not allowed to go to supermarkets, restaurants or even 7-Eleven. At home I cannot cook or even heat things up. I won't even be allowed to boil some water to make a cup of coffee. Quite a few Thai families don't have a working kitchen. Or if they do then it is just a single gas hob. What I want to see is if I will really save money by eating out for every meal. I have already made a note of how much I spend weekly at the supermarket and also the monthly average for my electricity bill.

To make it a bit more interesting, and certainly more challenging, I am not allowed to eat the same dish twice. Straight away this means I will be eating at least 90 different dishes in one month! I am not sure if that is even possible. In addition, I cannot return to the same food shop, food cart, stall or food vendor twice in the same week. To be honest, I am not sure how easy it is going to be for me. Breakfast is certainly going to be a challenge. My Soi doesn't sell much in the morning and I have to be at work by 7.15 a.m. So, I might have to do what many Thai people do and eat leftovers from the night before. Though, of course, for me it has to be something new bought the night before. I was never one for eating spicy food so early in the morning!

My Thai Street Food challenge starts on Wednesday 1st September 2010 and will last until the end of the month. I will also take notes about the kinds of places that are selling food. I will then write about my findings here at the end of the month. So, what do you reckon? Will it really be cheaper for me to eat out for every meal? Will I be saving money or will I just be putting on a lot of weight? Let's see!

I Likes Thai Food

Authenticity is perhaps the biggest lightning rod when it comes to fodder amongst hardcore food enthusiasts, especially for those online. It’s an odd criteria, a subjective crystallization of a certain trope of a certain group at a certain locale at a certain time, a tall benchmark that gets zealously applied, particularly when speaking of ethnic restaurants. The best compliment that any ethnic restaurant can receive? It was authentic.

Such was the online discussion about I Likes Thai Food, a relatively new restaurant on the Main Street of a city already littered with Thai-ish restaurants. Discussion boards, blogs, etcetera were all raving about the restaurant, emphatic about its authenticity, despite the fact that many of those opining have likely never been to Thailand for longer than that rite-of-passage backpack trip, if at all.

The key or at least starting factor in this judgment seems to be based on ketchup. Many Thai places around town use an abundant quantity of the condiment when making their pad thai: of course, no such use occurs in Thailand, or so I’ve been told. In fact, out of the sheer number of Thai restaurants in town, there are surprisingly few of them that don’t use ketchup, and so the pad thai/ketchup criteria has seemingly developed as a determinative criteria (particularly amongst those on Chowhound) as to whether a restaurant is authentic enough to be worthy of a visit.

No, I Likes Thai Food does not use ketchup in their pad thai ($12). Instead, their version is tangy with tamarind and fish sauce, and made with the standard bean sprouts, egg, tofu, and prawns, dusted with peanuts. Pad thai, I suppose, is one of those dishes where “more” is not more, and many places go horribly awry when the urge to add gets out of hand.

As one would surmise, there are many curries on hand as well, which you can eat in their loosely decorated room where reggae is king and the atmosphere akin to a Main Street living room (albeit cleaner and brighter, though just as conservative with luxuries). The green chicken curry ($10.50) is a dense layering of flavour upon flavour, indebted to lemongrass and wed to coconut milk. A roasted red duck curry ($13, not on the regular menu) is not nearly as spicy as the waitress had warned (she had already been back to the kitchen to report numerous complaints, which I suspect led to the anticlimax), and balanced out with pineapple and lychee. Neither curry were particularly generous with the protein, another slight disappointment that one must overlook.

What can’t be overlooked, however, is the mess that is the Swimming Rama ($9.50). The dish’s name is derived from the Hindu deity Rama, an avatar of Vishnu, who, in some depictions of Rama’s battle with the demon god Ravana, has a green body, which is represented by the leafy vegetables in the dish (at Bob Likes Thai Food, spinach). This then ‘swims’ in the peanut sauce and protein (at Bob Likes Thai Food, tofu), or drowned, in this version. A more sturdy vegetable than spinach would have had more of a fighting chance, but the limp spinach really needed a miracle to save it from sacrilege.

Salads fare a bit better. The green papaya salad ($6.50) is fresh and crunchy, heavily dressed and sweet, though with an ambitious amount of spice. The laab moo ($10), a salad originating from the Isaan region in northeastern Thailand, mixes ground pork, well-flavored with lime and chili, with not-quite-enough toasted rice: contrasts in flavour without a contrast in texture. Both, though, are worthy introductions to the restaurant.

At the other end of the meal, you’ll need to ask your server about dessert before they proffer. They don’t appear on the menu, and, at times, aren’t necessarily pronounceable by the non-Thai staff. Tai, the proprietor, came out to offer us Ka Nom Tom, traditional sticky rice flour dumplings coated with shredded coconut and with even more coconut in its centre, a delight to think about and even better to eat. The desserts don’t seem to be made on site, so expect the options to vary.

To be upfront honest about it, I’ve never been to Thailand, though I have eaten at many Thai restaurants. I’ve never been to the Mississippi Delta, though I have listened to enough blues records. I’ve never been in a Hong Kong triad, though I’ve watched a fair share of Johnnie To films. Point is, all of these things have given me a glimpse of someone’s view of a certain place and a time, and I measure their success in terms of how vivid that glimpse or depiction is. And though I’ve never run boats off Koh Samui or dodged scooters on the streets of Bangkok, the food at Bob Likes Thai Food gives a certain snapshot of it, and, authentic or not, it’s a lively one. And that, much more than authenticity, seems like a worthy criteria.

Thailand Alcoholic Drinks

Alcoholic Drinks

The three alcoholic drinks that are most readily available in bars throughout Thailand are the following: Sang Som is a Thai spirit which tastes like a mild whiskey. It is ruby in colour and is usually drunk with cola or lemonade. Thais however, will usually drink it with ice and no mixer.
Chang Beer can be found in literally all bars and has an alcohol content of 5%.
Singha Beer is a popular beer with an alcohol content of 6% and is pale in colour.

Durian - The 'King of Fruits'

When strolling through Thai markets or supermarkets passing the fruit section, you may notice an unfamiliar somewhat pungent smell. This is the unusual aroma of Durian.

Appearance:
In its uncut form, it can be recognized by its brownish green thorn like tough skin. Once opened, the flesh is typically a pale yellow or cream colour, but some species of the 'King Fruits', as it is locally nicknamed, can be red or bright yellow.

Taste and Texture:
The fruit is often referred to as tasting like a creamy almond custard. Upon eating the fruit, you will notice that it is soft, smooth and has no juice. Many also like to eat it due to its nutritional value as it is high in protein and carbohydrates.

Uses:
Durian fruit can be eaten raw just like any other fruit. It is common in Thailand for it to be mixed with pumpkin and transformed into a paste. The paste is a dark brunt orange colour and is sold in tubes. It is then used as fillings for foods such as moon cakes, cakes and biscuits. Western foods such as milkshakes and ice creams have been given a Thai twist with durian flavouring being added to them turning the fruit into drinks and desserts.

Customs:
It is not uncommon for high class supermarkets, restaurants and even hotels to have signs present that state 'No Durian'. This is purely due to its smell, as many westerners in particular do not like the fruit and find it off putting. People within Thailand and throughout other Asian countries such as Malaysia and China, also believe that to eat the fruit with alcohol is bad for you. An Asian Myth states it causes bad breath, which in turn reduces the body's ability by 70% to release harmful toxins.

About Koh Samet Island

The Island of the White Beaches

= Short Facts =
In Thai language: เกาะเสม็ด
The name means: Island of the cajeput tree
Distance from Bangkok: About 220 kilometers
Location: Central Thailand, in The Gulf of Thailand
Status: National park
Located in district: Amphoe Muang (เมืองระยอง)
Located in province: Rayong (ระยอง)

= Getting Here - Go to Koh Samet =
From Bangkok, the most common way to get to the island is by regular bus or minibus (plus ferry). The buses leaves from either Ekkamai (Bangkok's Eastern Bus Terminal), from Suvarnabhumi Airport or from Khao San Road (known "backpacker-street" in Bangkok). Tickets are available at the bus station or in virtually any travel agency in Bangkok.
There are also daily minibuses from Pattaya, Jomtien Trat and Koh Chang. If you're going from other places just buy the tickets at a local travel agency. However you will then usually have to change bus once, or even twice.
The bus will take you to either Rayong, or directly to the ferry pier in the fishing village of Ban Phe. From Ban Phe there are direct boats to Koh Samet. If the ferry ticket isn't included in the price, you are able to purchase a ticket next to the pier.

= General Facts =
Ko Samet (or Koh Samet) is a national park and a place of great natural beauty in the Rayong province. Samet is not that far from Pattaya and Bangkok, but the close distance is probably the only thing this island has in common with the other two destinations.
Ko Samet has fabulous beaches but a minimum of night life, bars and discotheques. The island is located about seven kilometers from main land and the beaches here are among the best in Thailand (together with the ones in Krabi).
The most well-known beaches in Samet are Hat Sai Kaew, Ao Phai, Ao Vong Duan, Ao Wai and Ao Kui Na Nok on the East coast and Ao Prao on the West coast.
Many of these beaches has sand that is so fine and white, so that it almost can be compared with flour. If you have brought your camera, iPod / mp3 player etc. make sure you do not get this fine sand into these devices.

= National Park Fee =
When you arrive at Koh Samet, you will have to pay a small fee to enter the island and the National Park. Tourists pay about 400 Baht and Thai citizens pay about 40 baht. If you arrive with the regular ferry to the pier, and go from there with a taxi or a pick up truck, it will stop at an office where you are able to pay the fee.
But if you travel by a speed-boat and arrive directly at the beach, you will probably meet an officer who will collect the fee. The boat trip from Ban Phe to Koh Samet will last about 30-45 minutes, depending on weather conditions.
When you purchase the boat ticket, the sales persons might try to sell you the entrance fee to Koh Samet. But our advice is to buy it when you are on the island already
= Weather on the Island =
The weather in Koh Samet is normally good the whole year. Also during the rain season, between June and October, people go here because it's not generally raining that much during the rainy monsoon season here. Koh Samet is actually the island in Thailand that has the driest weather during the rain season.
There are many really nice resorts and cozy bungalows in Koh Samet and you can easily book them from this website. It is 100% safe and we are open 24 hours a day.

Bangkok Maps

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Bangkok Weekend Market - Jatujak

Once only popular among wholesalers and traders, Chatuchak Weekend Market has reached a landmark status as a must-visit place for tourists. Its sheer size and diverse collections of merchandise will bring any seasoned shoppers to their knees – this is where you can literally shop ‘till you drop’.

The 35-acre (68-rai) area of Chatuchak is home to more than 8,000 market stalls. On a typical weekend, more than 200,000 visitors come here to sift through the goods on offer. Veteran shoppers would agree that just about everything is on sale here, although not all at the best bargain rates. But if you have one weekend in Bangkok, squeeze in a day trip to Chatuchak Weekend Market and you will not be disappointed.

= Navigating Chatuchak Weekend Market =

For first-timers, ‘conquering’ Chatuchak may seem like an impossible task, but worry not. There is a system to help you navigate your way through Chatuchak. Inside, one main walkway encircles the entire market, and it branches off into a series of numbered alleyways called Soi 1, Soi 2, Soi 3, and so on.

These alleyways are grouped into sections, with 27 sections in all. You will find more than one category of goods contained in one section, and the same category of goods will appear again in the other sections. In terms of locating your category of goods, this system is rather useless; but it will come in handy when you try to locate your particular stall or where your exact location is on the Chatuchak map.

Another way to find your way around Chatuchak is to find points of reference as you go along. The BTS and MRT stations as well as banks and numbered entrance gates are good points of references, as you will come across them as you turn corners. Then again, use the map to locate these references to find your correct orientation.

= What’s For Sale? =

If you can dream it up, Chatuchak probably has it. Here, you will be amazed at the sheer variety of merchandise, whether a Moroccan lamp, an antique wooden chest, a pair of vintage Levi’s jeans, or, on the exotic side, a python.

Although it’s impossible to name all, the selection of goods being offered at Chatuchak can be roughly divided into 11 categories:

• Clothing & Accessories (sections 2-6, 10-26)
• Handicrafts (sections 8-11)
• Ceramics (sections 11, 13, 15, 17, 19, 25)
• Furniture and Home Decoration (sections 1,3,4,7,8)
• Food and Beverage (sections 2, 3, 4, 23, 24, 26, 27)
• Plants and Gardening tools (sections 3, 4)
• Art and Gallery (section 7)
• Pets and Pet Accessories (sections 8, 9, 11, 13)
• Books (sections 1, 27)
• Antiques and Collectibles (sections 1, 26)
• Miscellaneous and Used Clothing (sections 2, 3, 4, 5, 6, 22, 25, 26)

When buying goods at Chatuchak, particularly ‘antiques’, it is wise to exercise a few precautions. Check your goods thoroughly to see whether there is any damage, as many vendors sell factory rejects. For ‘antiques’, don’t trust the vendor when he tells you it is genuine. It’s better to bring along an expert, unless you are happy with what you are paying for.


= Bargaining Tips =

Chatuchak Weekend Market is the perfect place for bargain hunting, although whatever you buy here is probably no longer the best deal you can find. So brush up your negotiation skills and be prepared to walk away when the deal fails to go your way. Then, you’ll either be offered a lower price or simply find the same merchandise at another stall. It also helps to do a few practice runs before you actually start buying. Note that a friendly attitude and big smile are your biggest allies in securing the best possible deal.

 

= How to Enjoy Your Shopping Experience =

Few people go to Chatuchak knowing exactly what they want or which stall to go to. Many expect to be surprised and let the sights of all the goods take them through a journey down the maze of stalls. Most often, shoppers arrive with a rough idea of what they want, then are hypnotised by what they see and end up going home with more than a few extra shopping items.
So, the best advice is, if you are going for the first time, to pick a starting point then just follow your instincts, enjoy the experience and bring home your exciting new finds.


= Before You Go to Chatuchak =

Chances are you will end up spending at least half a day here so it is a good idea to prepare a few things to ensure that your shopping experience at Chatuchak is an enjoyable one.

• Wear light and comfortable clothing, e.g. shorts and a t-shirt/tank-top
• Wear comfortable shoes, e.g. a pair of sneakers or sandals 
• Protect yourself against the sun, by wearing sunglasses, a hat and use sunscreen
• Bring a backpack for storing your new-found treasures. It is recommended that you wear your backpack on the front rather than on your back
• Always have bottled drinking water handy 
• Bring enough cash. Most vendors do not accept credit cards, and it can be a long walk to the next ATM
• Beware of pickpockets and watch your belongings 
• Plan to go in the morning, as it can get very hot and crowded in the afternoon
• Free maps are available from one of the information kiosks

= How to Get to Chatuchak =

Hop on the skytrain (BTS) to Mo Chit station, take exit no. 1 and follow the crowd until you see rows of canvas stalls selling clothes. Turn right while continuing to follow the crowd and you will see a small entrance that leads into the market (clothing section).
Another option is to take the subway (MRT) to Chatuchak Park station (exit no.1), then follow the crowd until you arrive at the small entrance that leads into the market (clothing section). For the plant and flower section, get off at Kampheng Phet MRT station (exit no. 1).
The weekend market is open on Saturdays and Sundays, 09:00 - 18:00, and Fridays 18:00 - 24:00. Plant sections are also open on Wednesdays and Thursdays, from 07:00 - 18:00.

We Love Pattaya

Where there is a beautiful woman in Pattaya, Thailand

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