Thursday, September 11, 2025

THAI FOOD Recipes : Cooking menu Pineapple Fried Rice (Khao Pad Sapparod)

Ingredients for Pineapple Fried Rice

3 cups cooked rice

1/3 teaspoon salt

2 teaspoons light soy sauce

2 teaspoons seasoning sauce

1 teaspoon ground pepper

1 tablespoon curry powder

2 tablespoons unsalted butter

2 tablespoons minced garlic

1/2 cup mixed vegetables

1/2 cup chopped green onions

2 eggs

1 cup shrimp

1/2 cup Chinese sausage

1/2 cup ham

1/2 cup raisins

1/2 cup shredded pork

1/2 cup toasted cashew nuts

1 cup pineapple flesh

1 pineapple, for the fried rice dish

How to Make Pineapple Fried Rice

Start by cutting a pineapple in half lengthwise. Using a knife, measure the height of the pineapple and scoop out the flesh. Use a spoon to scrape out any remaining flesh. Cut the pineapple into bite-sized pieces and set aside. Reserve the pineapple peel to use as a side dish for the fried rice.

Heat a pan with butter. Once melted, add the minced garlic and fry until fragrant. Add the ham, Chinese sausage, and shrimp and stir-fry until fragrant. Remove from the pan.

Break the eggs and scramble until soft-boiled. Add the cooked rice and mix well, ensuring the rice grains are separated. Add the tri-colored vegetables and stir-fry. Season with soy sauce and seasoning sauce and stir-fry until combined.

Add the onions and raisins, followed by the pineapple, ground pepper, and curry powder. Stir-fry until well combined. Add the reserved shrimp, Chinese sausage, and ham and stir-fry. Increase the heat to high, as the pineapple will release its juices and make the rice soggy. Turn off the heat and garnish with chopped green onions.

THAI FOOD Recipes : Cooking menu Pineapple Fried Rice

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.

Monday, July 28, 2025

THAI FOOD Recipes : Cooking menu Stir-fried Chicken with Cashew Nuts.( Kai Pad Med MaMoang Him Ma Pan )

Ingredients
350 grams of chicken
100 grams of cashew nuts
30 grams of spring onions
50 grams of onions
70 grams of bell peppers (red, yellow, green)
100 grams of preserved longan
2 tablespoons of wheat flour
3 tablespoons of light soy sauce
1 tablespoon of oyster sauce
1 tablespoon of Chinese rice wine
2 ½ tablespoons of sugar

Method
Use a knife to cut the spring onions into sections. Cut the onions, green, yellow, and red bell peppers into pieces and set aside.
Then cut the chicken into pieces.
Heat a pan with enough oil to cover the ingredients. Add the cashew nuts and fry until golden brown. Remove and drain the oil.
Mix the chicken with the wheat flour and put it in the pan. Fry until cooked. Remove and set aside.
Add the onions and three-color bell peppers and fry until the oil is slightly thickened. Remove and drain the oil.
Pour the oil out of the pan. Then make the sauce for stir-frying. Put soy sauce, oyster sauce, Chinese rice wine, and sugar in a pan. Turn on the stove and use medium heat. Stir until everything is well melted and simmer until the sauce is thick.
Add fried chicken, cashew nuts, onions, three-color bell peppers, and candied longans. Stir-fry until well mixed with the sauce.
Sprinkle with chopped spring onions and stir-fry until well mixed. When done, serve on a plate and it's done.


THE THAI FOODS RECIPES.
Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.

Saturday, July 26, 2025

THAI FOOD Recipes : Cooking menu Stir-fried crab with curry powder.( Pu Pad Phong Ka Ree)

Ingredients 1 blue crab 1/2 onion 2 stalks of spring onion 2 stalks of celery 2 tbsp curry powder 2 tbsp fish sauce 2 tsp sugar 1/4 cup of broth Vegetable oil

How to make Crab shells, separate legs, claws and shells into pieces. Heat a pan over medium heat, add a little oil, wait until the oil is hot, then add garlic, stir-fry until fragrant, then add all the crab legs, claws and shells, stir-fry until the crab starts to cook. Season with sugar, oyster sauce, light soy sauce, oyster sauce, a little salt, mix everything together. Then crack an egg into it, use a spatula to stir continuously until the egg is cooked, so that the egg starts to set. Then add the spring onion and celery, stir-fry until everything is mixed together, sprinkle with pepper as desired, and it's done.

THAI FOOD Recipes : Cooking menu Stir-fried crab with curry powder.( Pu Pad Phong Ka Ree)

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.

Friday, October 19, 2018

THAI FOOD Recipes : Cooking menu Thai-Style Chicken Rice ( Khao Man Gai )

Ingredients

Chicken:

1 3-5 pound whole chicken
1 Tablespoon salt
4 cilantro roots, bruised
water to cover the chicken (~12 cups)

Rice:

2 cups jasmine rice, washed
chicken broth to cook the rice (~3 cups)
4 1" slices ginger
2 cilantro roots, bruised
2 Tablespoons chopped garlic
1/4 cup canola oil

Sauce:

1/4 cup soybean paste
2 Tablespoons palm sugar
3 Tablespoons dark soy sauce
2 Tablespoons thin soy sauce
2 Tablespoons white vinegar
4 red Thai chili peppers, chopped finely
3 Tablespoons ginger, chopped finely
1 Tablespoon garlic, chopped finely
2 Tablespoons water

Soup:

1 cup water
1 cup chicken broth
1/2 cup winter gourd, daikon, or chayote
1/4 cup cilantro, coarsely chopped

Accompaniments:

4-6 sprigs cilantro
1 cucumber, sliced

Instructions

To Make the Chicken and Broth:

Bring 10-12 cups of water to a boil in a large pot.
Add the salt, bruised cilantro roots, and whole chicken. Add more water as needed to cover the chicken and then reduce the heat to a simmer.
Simmer until the chicken is cooked through (~30-45 minutes depending on its size).
Take the chicken out and let rest before de-boneing it and slicing it into pieces.
Strain the chicken broth and then save for later use in the rice and soup.

To Make the Rice:

Fry the chopped garlic in 1/4 cup canola oil. Save the oil for use in different recipes.
Wash the jasmine rice in water until the water runs clear.
Place the fried garlic, ginger, and bruised cilantro roots on top of the rice. You can add additional salt if needed (taste the chicken broth) or ground white pepper if desired.
Add enough chicken broth to cook your rice with (this depends on the freshness of your rice, I used ~3 cups). Cook in your usual fashion until the rice is done.

To Make the Dipping Sauce:

Combine all ingredients and mix well. Taste and adjust as needed.

To Make the Soup:

Slice the chayote, winter gourd, or daikon radish into bite-sized pieces.
Heat equal amounts of your chicken broth and water over medium heat.
Add the chopped vegetable and cook until tender but done (~10 minutes was perfect for my chayote pieces). Taste and add fish sauce if needed. Top with coarsely chopped cilantro.

To Serve:

Place a scoop of the rice on a plate and arrange the sliced chicken beside it.
Serve with the soup, a bowl of the ginger-chili dipping sauce, some cucumber slices, and a sprig of cilantro on the side. Enjoy!

THAI FOOD Recipes : Cooking menu Thai-Style Chicken Rice ( Khao Man Gai )

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.

Monday, September 10, 2018

THAI FOOD Recipes : Cooking menu Khao Niaow Ma Muang (Thai Mango Sticky Rice Dessert)

Heavenly is the only way to describe the classic Thai dessert khao niaow ma muang). It's the most famous of all Thai desserts, and so very scrumptious. Be sure to get the right rice for this dessert: you need sticky rice also known as "sweet rice." The sticky rice is made in a pot on your stove (instructions included).

Place some fresh mango slices over the sticky rice and smother with the easy coconut sauce pure heaven! If you like mangoes and/or sticky rice, you're going to love this exotic Thai dessert.

What You'll Need

1. 1 cup Thai rice

2. 1 1/2 cups water (divided)

3. 4 to 5 tablespoons brown sugar

4. 1/4 teaspoon salt

5. 1 can coconut milk (good-quality, not "lite")

6. 1 to 2 ripe mangos

How to Make It

Soak rice in 1 cup water for 20 to 30 minutes. Do not drain the rice.
Add 1/2 cup more water, plus 1/2 can coconut milk, salt, and 1 tablespoon brown sugar. Stir well.
Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low, or just until you get a gentle simmer.
Simmer 20 to 30 minutes, or until coconut water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5 to 10 minutes.

To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 tablespoons brown sugar, stirring to dissolve.
Taste-test sauce for sweetness, adding more sugar if desired. (Note that it will taste less sweet when added to the rice.)
Prepare mango by cutting it open and slicing into bite-size pieces
Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over. It should look like an English pudding with custard sauce, with the rice swimming in sauce.
Arrange mango slices on the rice and drizzle over more sauce.

Note: For even saucier rice, prepare the mango. Once the sauce is warm in the saucepan, add several scoops of rice directly to the pan. Keep it in clumps, gently turning in the sauce to saturate all sides. Transfer to serving bowls, then top with the mango and any remaining sauce.

THAI FOOD Recipes : Cooking menu Khao Niaow Ma Muang (Thai Mango Sticky Rice Dessert)

THE THAI FOODS RECIPES.

Note: Thank you for information and images from Google and other media. Hope it will be a guide for the reader.