Rice recipe : Chicken with ginger rice (Kao Mun Kai ข้าวมันไก่)

This Thai recipe serves: 2

Ingredients
haft breat chicken
2 cups jasmine rice
1/4 cup stick rice
1 teaspoon sea salt
1 tablespoon oil
1 cup stock
1 tablespoon ginger root, chopped
1 teaspoon ginger root, finely chopped

Soup Ingredients
2 cups chicken stock
haft small winter melon, chopped 2 inches
1 teaspoon ground pepper

Dipping sauce ingredients
3 tablespoons black sweet soy sauce
1 tablespoon light soy sauce
1 tablespoon ginger root, finely sliced
3 hot chillies, finely asliced
1 tablespoon soybeans
1 teaspoon finely chopped garlic
1/2 tablespoon vinegar

For the garnish
Coriander leaves
1 cucumber, chopped

Cooking Instructions
put sea salt cover chicken and wait 15 minutes .In the boiling pot, pour water over chicken turn mediem heat.When boiling, reduce to low heat for 3o minute and remove bubbles.Lift chicken from a pot and save soup.
Mix jasmine rice and stick rice and rinse rice by running cold water over two or three times to cover and pouring the water out and leave 10 minutes.In saucepan, pour vegetable oil over low heat ,when heat fry chopped garlic until golden.Pour mix rice in pan, add chopped root ginger, salt and mix fry 3 minute.After that pour everythings in the pot add stock over mediem heat untill boil then turn to low heat untill rice is cook.
For dipping sauce put all ingredients and mix.
For soup,Pour soup we save from boiled chicken in pot over medium heat and add winter melon.Boil until winter melon solf .Add ground pepper before serve
After everythings finish put rice in the plate and sliced chicken on rice.Garnish with cucumber and corian leaves and servr with chicken soup and dipping sauce

Rice recipeThai Pineapple Fried Rice (ข้าวผัดสัปปะรด Kao Pad Sub-Pa-Ros )

This Thai recipe serves: 2

Serving rice in a pineapple shell is a charming tradition that brings a festive atmosphere to the simplest meal. If you prefer, serve it in a medium-sized serving dish, mounding it high. Although Jasmine is the prized rice in Thailand, I believe its delicate flavor is lost when cooked in a dish like this.This dish comes from the south of Thailand, an area which has been influenced greatly by the foods of India and Malaysia.

Ingredients
2 cups cooked jasmine rice
1 fresh pineapple (cut in half,remove fruit)
1/2 cup(s) pineapple pieces
1 cup small shrimp peeled and deveined
2 tablespoon(s) oil
1 teaspoon(s) finely chopped garlic
1/3 cup diced carrot1/3 cup diced onion
1 tablespoon butter
1/3 cup sweet peas1/3 cup raisin

Seasoning sauce ingredients
1 teaspoon sea salt

1 teaspoon sugar

1 teaspoon white pepper

2 tablespoons light soy sauce

For the garnish
fried cashewnuts

Cooking Instructions
1. In a wok at medium-high heat, add the garlic and oil and stir until golden brown. Add the shrimp and cook for 3 more minutes, stirring occasionally. Follow with carrot and onion, stirring for 2 minutes

2. Add rice, butter, salt, sugar, white pepper, sweet pea, raisin, soy sauce and fresh pineapple and stir until the ingredients are thoroughly mixed, approximately 3 minutes. Remove from heat, place in hollowed-out pineapple halves and top with cashewnuts before serving.

Rice Recipe :Thai Rice soup with shrimps ( Kao Tom Goong ข้าวต้มกุ้ง )

This Thai recipe serves: 2





Ingredients
1 cup cooked jasmine rice
200 grams prawn, shelled and deveined
2 cups stock
1 teaspoon garlic, thinly sliced and fried until golden
1 chinese celery, sliced 1/2 inch lengh



Seasoning sauce ingredients
2 teaspoons Thai fish sauce, (or to taste)
1 teaspoon light soy sauce
1/4 teaspoon ground pepper



Chillies - vinegar seasoning sauce
1 /4 cup vinegar
1 green spur chilli



Cooking Instructions
put fresh prawns in a boiling pot when they cooked lift from a boiling pot.
In a boiling pot, pour stock over a medium heat.When boiling, add all seasoning sauce ingredients, boil about 2 minutes.Add cooked jasmine rice until it boil.Lift from heat and put cooked prawns and sliced chinese celery and ground pepper for more flavor add chillies - vinegar sauce

Rice recipe : Tom Yam Goong Fried rice (kao phad tom yam ข้าวผัดต้มยำกุ้ง)

This Thai recipe serves: 2

Ingredients
1 cup cooked jasmine rice
6 (70 grams) prawn, shelled and deveined
1/4 cup mushroom
1 lemom glass, sliced 1 inch crushed
1 inch length galangal, crushed
2 kaffir lime leaves, crushed
2 tablespoons vegetable oil
1 tablespoon garlic, finely chopped

Seasoning sauce ingredients
2 teaspoons Thai fish sauce, (or to taste)
1 tablespoon fried chilli paste
1 teaspoon hot chillies crushed (or less if you don't want too spicy)
1/2 teaspoon sugar

For the garnish and accompaniments:
about 1/8 cup packed, fresh coriander leaves
1 cucumber, peeled and thinly sliced
2 scallions, trimmed
1 medium tomato, sliced into 4 wedges
2 lime wedges

Cooking Instructions
1. first, make the fried rice. Heat a medium to large wok over high heat. When the oil begins to sizzle, add the prawns, and cook, stirring constantly, until softened, about 1 minute. Add the garlic and cook until just golden.
2. Add the rice, breaking it up with your fingers as you toss it into the wok. With your spatula, keep moving the rice around the wok. At first it may stick, but scoop and toss the rice and soon it will be more manageable.Add lemon grass, galangal . Good fried rice should have a faint seared-in-the-wok taste. Cook for approximately 4 to 5 minutes. Add the mushroom and all seasoning ingredients. Stir-fry for 30 seconds to 1 minute.
3. Mound the rice onto the center of a platter. Sprinkle with fresh coriander. Around the rice, place a row of overlapping cucumber slices, scallions, tomato and lime wedges. The lime should be squeezed on the rice as you eat it.

Rice recipe : Classic Thai Fried Rice

This Thai recipe serves: 2

Ingredients
1 cup cooked jasmine rice
4 ounces sliced pork (your can replace by choice :chicken, beef, prawns, caramari)
2 tablespoons vegetable oil
1 tablespoon garlic, finely chopped
1 tablespoon onion, diced
1 medium tomato, finely chopped

Seasoning sauce ingredients
2 teaspoons Thai fish sauce, (or to taste)
1 teaspoon soy sauce
2 teaspoon chilli sauce
1 teaspoon sugar

For the garnish and accompaniments:
about 1/8 cup packed, fresh coriander leaves
1 cucumber, peeled and thinly sliced
2 scallions, trimmed
1 medium tomato, sliced into 4 wedges
2 lime wedges
1/4 cup fish sauce with hot chilies

Cooking Instructions
1. First make the fish sauce with hot chilies. Remove the stems from the chilies and mince into very small pieces. Place the chilies including the seeds in a glass jar or other glass container and add the fish sauce. Set aside.
2. Second, make the fried rice. Heat a medium to large wok over high heat. When the oil begins to sizzle, add the pork, and cook, stirring constantly, until softened, about 1 minute. Add the garlic and cook until just golden.
3. Add the rice, breaking it up with your fingers as you toss it into the wok. With your spatula, keep moving the rice around the wok. At first it may stick, but scoop and toss the rice and soon it will be more manageable. Good fried rice should have a faint seared-in-the-wok taste. Cook for approximately 4 to 5 minutes. Add the tomato, onion and all seasoning ingredients. Stir-fry for 30 seconds to 1 minute.
4. Mound the rice onto the center of a platter. Sprinkle with fresh coriander. Around the rice, place a row of overlapping cucumber slices, scallions, tomato and lime wedges. The lime should be squeezed on the rice as you eat it.
5. Pass the fish sauce with hot chilies. The salty hot taste of the sauce brings out the full flavor of the rice.