ไส้กรกอกอีสาน : Sausage

ไส้กรอกอีสาน อาหารยอดนิยมของคนไทยอีกประเภท ด้วยรสชาติที่จัดจ้าน กินเล่นก็ได้ กินเป็นกับแกล้มก็ดี
ไส้กรอกอีสานมีเนื้อหมู มันหมู ข้าวสุก เป็นส่วนผสมหลัก และปรุงรส แต่งกลิ่นด้วย เกลือ น้ำตาล พริกไทย ลูกผักชี และกระเทียม
ที่ขาดไม่ได้คือ ไส้หมูสำหรับบรรจุส่วนผสมทั้งหมดลงไป แล้วมัดเป็นท่อน ที่สำคัญต้องหมัก หรือตากแดดให้ได้ที่เสียก่อน เพื่อให้เกิดรสเปรี้ยว และกลิ่นที่ชวนกิน
ส่วนผสม

หมูปนมัน	6	กิโลกรัม
ข้าวสุก	4	กิโลกรัม
เกลือไนไตรท์	120	กรัม
พริกไทย	50	กรัม
กระเทียม	500	กรัม
อิริธอเบท	10	กรัม
ไส้หมู	1	กิโลกรัม

ปริมาณผลผลิต

บรรจุถุงๆ ละ 400 กรัม

วิธีทำ

1. บดเนื้อหมูปนมัน และกระเทียมให้ละเอียด

2. ผสมหรือคลุกหมูปนมันบดกับข้าวสุก

3. ใส่เครื่องปรุง คลุกให้เข้ากัน

4. กรอกใส่ในไส้หมูสดที่ล้างสะอาดแล้ว

5. ใช้เชือกผูกเป็นปล้องๆ ขนาดยาวประมาณ 1 นิ้ว ใช้เข็มจิ้มไล่อากาศ

6. เก็บไว้ในอุณหภูมิห้อง ประมาณ 24 ชั่วโมง เพื่อให้เปรี้ยว จึงนำมาทอดหรือย่าง (หลังจากเปรี้ยวควรเก็บไว้ในตู้เย็น)

เส้นจันทน์ผัดปู : Fried Noodle with Crab

เครื่องปรุง
	ก๋วยเตี๋ยวข้างกล้อง,เส้นจันทน์ 100 กรัม กะทิ 1/2 ถ้วย ปูม้าหนัก 200 กรัม 1 ตัว น้ำปลา 3 ช้อนโต๊ะ พริกแห้งเมล็ดใหญ่แกะเมล็ดออกแช่น้ำ 5 เม็ด น้ำตาลปี๊บ 3 ช้อนโต๊ะ หอมแดงซอย 4 หัว น้ำมะขามเปียก 1/4 ถ้วย ซอสมะเขือเทศ 3 ช้อนโต๊ะ กะปิ 2 ช้อนชา น้ำมันมะกอก 2 ช้อนโต๊ะ น้ำมันพืชสำหรับทอด 3 ถ้วย

วิธีทำ

โขลกเครื่องปรุงของน้ำก๋วยเตี๋ยวโดยโขลกพริกแห้งกับหอมแดงและกะปิเข้าด้วยกันให้ละเอียด เคี่ยวกะทิพอแตกมัน ใส่น้ำพริกแกงที่โขลกลงผัดพอหอม ปรุงรสด้วยน้ำตาล น้ำปลา น้ำมะขามเปียก และซอสมะเขือเทศ ผัดให้เข้ากัน ตักใส่ถ้วย แช่เส้นก๋วยเตี๋ยวพอนุ่ม ตักขึ้นให้สะเด็ดน้ำ ล้างปูม้าแกะกระดองและนมปูออก ตัดปลายเล็บออก สับเป็นชิ้น 4 ชิ้น ทอดในน้ำมันร้อนจนสุกกรอบ ตักขึ้นให้สะเด็ดน้ำมัน ผัดเครื่องที่ผสมไว้กับน้ำมันมะกอกพอหอม ใส่ปูทอดผัดให้เข้ากัน ตามด้วยเสันก๋วยเตี๋ยว ผัดจ่อด้วยไฟอ่อน ๆ จนเส้นนุ่มและแห้ง ตักใส่จาน รับประทานกัยกุยช่าย แตงกวา หั่นเป็นชิ้น ถั่วงอก และหัวปลี

Gung Mangkorn Pao

Grilled lobster or prawns

1/2 lobster or 2-3 king prawns (jumbo shrimp)
2-4 tablespoons coconut cream
2 tbsp fish sauce or light soy sauce
pinch of white sugar

Marinate lobster or prawns in coconut cream, fish sauce or soy sauce and sugar for a few minutes. Chargrill until just cooked.

Pak Bung Fai Daeng

Stir-fried Siamese watercress with yellow beans, garlic and chillies

This simple dish can be enhanced with a little shrimp paste and a few small prawns, or with roast duck and fermented bean curd. In Phitsanulok, the night markets specialise in this dish, which is served in a memorable way: a waiter armed with a plate crosses the street and the cook tosses the finished dish from the wok, it flies across the street and lands on the plate - mostly.

2 garlic cloves, peeled
pinch of salt
oil for frying
200g Siamese watercress
3 tbsp yellow bean sauce, rinsed
1 long red chilli, crushed
pinch of white sugar
1/2 cup stock
2 tbsp light soy sauce

Crush garlic with salt. Heat a wok, add oil and throw in watercress, garlic, yellow beans, chilli and sugar. When wilted, add stock and season with soy sauce. Serve.

Lahb Kai : Spicy Chicken Salad

Lahb Kai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.

Ingredients:
2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup grounded roasted-rice (see below)
1-teaspoon green pepper (sliced)
Ground dry red chili

Directions:
Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce, and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)

Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.

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Roasted Rice
Set your burner to the highest setting, and add in one cup of rice. Keep stirring until the rice becomes brown and color. It will almost achieve a burnt look. Then grind it using either a coffee grinder or mortar and pestle.

Khao Soy : Chiang Mai-Style Chicken Noodles Curry Soup

Khao Soi (Khao Soy) is a traditional Thai dish served in northern Thailand. It is a soup like dish with rice or wheat noodles, vegetables and meat, seafood or tofu. It is popular as a street dish and eaten by common Thai people, though not frequently served in western Thai restaurants.

Traditionally, the dish was served with pork or chicken, but has expanded to include seafood and tofu.

	Ingredients:
	For 2 servings
	500 g. (1 lb.)		egg noodles
	2		chicken drumsticks
	4 cups		coconut milk
	2 tbs.		red curry paste
	2 tsp.		curry powder
	1 tsp.		salt
	2 tbs.		vegetable oil
	For side dishes:
	1-2 tbs.		allots, finely chopped
	4 tbs.		pickled cabbage, finely chopped
	2-4 slices		lime
	1 tbs.		roasted chilli paste
	1 tbs.		dark soya sauce

Preparation:

1. Using a deep-frying pan, deep fry approximately 100g. (3 1/2 oz) of noodles until golden brown. Then, set aside for garnishing.
2. In a pot, brown the chicken drumstick (without oil) until it becomes cooked. Then, add salt and coconut milk. Bring to a boil while stirring constantly. Reduce the heat, and then cover the pot and simmer for 1 hour.
3. Using the remaining oil, stir fry the red curry paste until you can smell the aroma. Then, add the curry powder and stir fry for another 20 seconds.
4. Pour the curry mixture into the coconut milk pot. Stir and simmer for another 30 minutes using low heat.
5. Boil water using a large pot, and add the remaining noodles. Remove the noodles when cooked, and place in a pot of cold water for 1 minute. Then, drain.
6. When serving, top the boiled noodles with curry, the chicken drumsticks, and crispy noodles. Then, prepare the side dishes which include separated piles of shallots , pickled cabbage, lime slices, roasted chilli paste, and dark soya sauce.

Note:
The egg noodles should be fresh. If you cannot find fresh egg noodles, you may substitute almost any other noodle you desire. However if you intend to use dried noodles, remember to soak them first for 20 minutes.

Tom Kah Kai (Coconut milk soup)

Ingredients:
16 oz chicken broth
4 lime leaves
2 inch piece lemon grass
1-inch piece galangal ("kah") sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast, cut into small bite sized pieces
5 fl ounces coconut milk
X pinch of red chili powder
X cilantro leaves (as a garnish)

Directions:
After you have heated the chicken broth, add in all of the ingredients except for the chicken and coconut milk. Bring to a boil, then add the remaining two ingredients. Let it boil for 2 minutes, until the chicken is done, then bring it down to a simmer for a few minutes.

Note: the following recipe is for chicken, but any meat can be substituted! Tom Kah can be served as part of a meal, or can be a meal in itself.

Pad Thai : Stir-Fried Rice Noodle

Pad Thai is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with the usual Thai condiments. In Thailand, it is also served with a piece of banana flower.

There have evolved two different styles of Pad Thai: the version most often found in the streets of Thailand, which is relatively dry and light; and the version that seems dominant in many restaurants in the West, which may be covered in a red oil and can be heavy tasting.

This dish was introduced and made popular as a national dish by Luang Phibunsongkhram when he was Prime Minister during World War II, partly for his nationalism campaign, and partly for a campaign to reduce rice consumption in Thailand at a time when the government faced a major budget crisis. He was helped in this regard by the famous aristocrat, Prapavee Kunuchit.

Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in America.

Thai Chicken Green Curry

In Thai cuisine green curry is one of the spicier variations of curry. The thickness of the sauce varies with the amount of coconut milk used. The main ingredients are coconut milk, green curry paste, aubergine, sugar, fish sauce, kaffir lime leaves and thai basil leaves. Its name, "green" curry, is consistent of Thai curry dishes, which are frequently identified solely by their color, other common types being yellow curry and red curry. Typically, green curry paste is made by pounding in a mortor and pestle ingredients including: shallots, green chillies, garlic, galangal, fresh turmeric, shrimp paste and salt.

The paste is briefly fried in a wok and coconut milk is added, then the meat and vegetables added along with a pinch of brown sugar. Finally, kaffir lime leaves and thai basil are added just at the end of cooking for fragrance.

Thai green curry can be made with meat, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as "khanom jeen". Source : wikipedia

Khao Chae

As part of their celebrations to mark the first day in their lunar calendar, of what they called khao Songkran (Songkran rice) to the female guardian spirit of the New Year. The name was later modified to khao chae because a special variety of rice is soaked (chae) in water. Khao Chae (rice served with cooled flower-scented water and sweetened meat) is a renowned local dish and is popular during the summer season as it cools you down. Traditional side dishes “include peanut-sized luuk kapi (shrimp paste balls), phrik yuak (fried pork-stuffed large hot peppers), hawm thawt (fried shallots), nuea phat waan (beef), and hua chai poe (Chinese radish).”

Khao Tom Madd : Sticky Rice with Bananas

It is a sweetmeat but it can make us enough because it is so delicious. This is basically sticky rice, bananas, coconut milk and black beans wrapped in banana leaves. This is then steamed though it could also be grilled.

Tom Yum Goong

Tom Yum Goong is a clear soup originating from Thailand and is perhaps one of the most famous dishes in Thai cuisine, especially Japanese tourists love to taste it. Tom Yum Goong is characterized by its distinct hot and sour flavours with fragrant herbs generously used. The basic broth is made up of stock and fresh herbs such as lemon grass, kraffir lime leaves, galangal, and shallots, so you can make sure this broth for good health. The intense flavours come from the addition of fresh lime juice, fish sauce and crushed chillis before serving. And popular variety of Tom Yum Goong is Tom Yum Goong Nam Khon where coconut milk is added to the broth.

Royal Cuisine

Thai food that is cooked and served with elegance is often called as "Royal Cuisine". Since it is supposed to have been cooked by palace chefts. Fruits and vegetables are carved into different shapes. They are served with colors and textures carefully matched. Turning each dish into fine art.