Monday, November 14, 2011

Tuna Salad

                At first I have to apologize that I have been lazy lately posting a blog, because a lot of things are going on so I almost don’t have time to write or cook Thai food, but I will try to do it better.

                Today I will have an easy menu for everyone that loves tuna and this recipe is so lean, because usually American Tuna salad is used in mayonnaise to make it, but for this recipe mayonnaise is not involved.  This is a Thai style Tuna salad, just a spicy salad that you can serve with rice or on lettuce as a salad or as an appetizer in a celery boat.  It is so easy that you can whip it up in 10 minutes!!!


1 can of Tuna in vegetable oil drained

¼ cup thin slice onion

2-3 Thai chilis or 1 jalapeno chili

2 tbsp. lime or lemon juice

2 tbsp. fish sauce or 1 tsp. salt

3-4 spring mint

Lettuce or celery cut it into 1 inch (optional)

Cooking instructions

1.       Add all of the ingredients except lettuce or celery  in the mixing bowl and mix well

2.       If you like it in celery boats put the salad in the middle of celery and serve cold or serve over lettuce.

I told you that was easy!!!

Thursday, November 3, 2011

Thai beef noodle soup

                This recipe was inspired by one of my readers wanting to know about Pho recipe.  Pho is a Vietnam rice noodle soup that is similar with Thai noodle soup, but in Thailand we have all kinds of noodle soup.  Ex. pork noodle soup, slowly cooked chicken noodle soup (not like American at all), beef noodle soup, boat noodle soup (we did not put a boat in the soup just the name of it) duck noodle soup, tom yum noodle soup, etc.  Just for the noodle soup in Thailand you can eat it in every meal for one week and it will not be the same style at all.  Because a lot of Thai people love noodle more than rice (my sister is one of them) that’s why all kinds of restaurants will create all different kinds of noodle soup to make it unique for their restaurant.   

Today I will make beef slow cooked noodle soup.  It is a noodle with clear beef soup and served with Thai basil and any kind of vegetables you like, but today I have bean sprout.  You can also add Asian style meat balls.    This is my made up recipe that tastes very good and is very easy to make, you should try it!!!


Soup and meat parts :

1 lb. stew meat beef

½ onion

1 stock celery

5 globes of garlic

4 tbsp. oyster sauce

2 tsp. corn pepper

1 bunch cilantro stock

 1 tsp. salt

2 cube beef bouillon

1 tbsp. black soy sauce (for the color)

1 pack  asian meatball (about 10 oz)

Noodle parts :

2 cups of dry rice noodle

1 cup Bean sprout or lettuce (or any kind of vegetables you like)

Basil leaves (optional)

Fried garlic (optional)


Cooking instructions

1.       In a slow cooking pot add all of the soup and meat parts in to it to let it cook on low heat for overnight or high about 4 hours.

2.       After the soup is ready, keep boiling water in another pot and divide noodle for each portion about ½ cup dry per person.  Then add noodle,meatball and vegetable (about ¼ cup), cook about 2 minutes then drain it off and pour it into serving bowl.  

3.   Then add the soup and meat garnish with fried garlic, cilantro and basil.

Friday, October 28, 2011

Ka Poa Pla : Chinese style fish maw soup

                Last Sunday I had my daughters birthday party.  I wanted to make something special so I decided to make this dish.  For this food it is not actually Thai food but it is more like Chinese.  In Thailand we take culture from Chinese and food is one of them.  Chinese people in Thailand believe that soup will help the cycle of blood in your body to have a good circulation and keep you warm in winter.  This dish will be good to eat it when the weather changes from hot to cold. 

For this dish in Thailand we call it Ka Poa Pla meaning stomach of fish soup  (I know that sounds scary right!!!).  Actually they didn’t use the stomach but they used fish maw of fish (it is like the air bag of the fish) and the Ka Poa Pla maker will prepare it for easy storage and eat by taking the fish maw off from the fish then dry by air and deep fried until crunchy and sell it at this point.  So for me I will by the one that is already deep fried for making this soup.

                For the fish maw you can find it in a Chinese grocery or an Asian grocery.  It is a little bit pricy, but it is good for you so you might want to try one.


1 pack 2 oz. fish maw (already deep fried)

2 can of 14 oz. thin sliced bamboo shoot

10 hard boil quail eggs (optional)

 1 3-4 lb whole chicken

6 dry shitake mushrooms

3 cilantro roots

4 tbsp. Light soy sauce

4 tbsp. Oyster sauce

2 tbsp. Black soy sauce

3 tbsp. Sugar


1/3 cup. Corn starch + 1/3 cup. water

¼ cup Chinese cooking wine (but If you cannot find it don’t worry about it.)


Cooking instructions

1.       In a large bowl add warm water then soak fish maw and let it sit for 1 hour, drain it out from water set aside

2.       Then wash it with water 2 times squeeze it very well each time.

Note : this process for cleaning fish maw is to take away the fishy smell of it.

3.       Large pot boiling 12 cups of water with chicken and cilantro root, pepper for about 1 hour. Meanwhile rehydrate mushroom by soak in the warm water for about 30 minutes

4.       After 1 hour take the chicken out and shred the chicken and set aside.

5.       In the soup pot add bamboo shoot, soy sauce, oyster sauce, black soy sauce, sugar, Chinese cooking wine when it boils again add the fish maw at last add corn starch mixture into the soup and keep stirring while adding the mixture (the soup will not be lumpy)

6.       When serving add hard boil quail eggs, shredded chicken in the bowl then add the soup and top with pepper, cilantro.

PS: I don't have too many picture because I've been busy with the party and this soup is gone so fast!!!