Thai cookbook: 'Thai food' by David Thompson

If you like Thai food and want to cook Thai food for yourself.
Today I had the thai cookbook was presented to you.
This is the famous thai cookbook and have been very popular.
Written by foreigners who love Thai food so much David Thompson.


Another advantage for this cookbook is written by foreigners for foreigners.
So he knows that some ingredients are only in Thai. But he can use ingredients that are similar in other countries to cook.

Thai Food by David Thompson 

 Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David's passion and conviction are infectious; complemented by Earl Carter's superb photography, THAI FOOD captures all aspects of the dynamic Thai culture and cuisine.• Ten years in the making, this groundbreaking work is one of the cookbook publishing events of the decade.• The author's London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor.• Photographed at David's restaurants in Sydney and London, and on location in Thailand, Earl Carter's superb images capture both the essence of Thai food and its rich cultural milieu.  Awards2003 James Beard Award Winner2003 IACP Award WinnerReviews“Stands out, dauntingly massive, brilliantly magisterial, and, at the same time, bustling with charm, observations, life.” —Saveur “[S]et a new standard for Asian cookbooks.”—Saveur (Top 100 Home Cook Edition)

Check price at   Thai Food by David Thompson

Clear soup with tube tofu and minced pork

My wife and I live in the apartment. I was often tired or lazy to go downstairs to buy food.
I tend to buy pork and vegetables stored in the refrigerator.
Sometimes when I was open the refrigerator to find something for cooking. I have no idea how to cook anything, what I would have realized is Clear soup. So the clear soup is the food I cook quite often.
As I have said that the only ingredients are pork, vegetables, spices that are already in the kitchen. You can easily cook this menu.

And the menu for today is Clear soup with tube tofu and minced pork. The recommended dosage is for two people (me and my wife) if your family is a large family and there are many people, you can increase ingredients as needed.
You do not have to worry that it will not meet the recipe. I would say that this menu is tasty or not tasty. It was in the seasoning with spices.

Ingredients

200 g minced pork

200 g of Chinese cabbage
Tube tofu
4-5 garlic cloves
5-8 black pepper
2 coriander roots
spring onion
Coriander
2 cups water
Soya sauce, fish sauce, bouillon cube

How to cook

1. Pounded garlic, black pepper and coriander root together.
2. Add pounded spices and soya sauce (about 1 tablespoon) into minced pork and mix them together.
3. Bring water in pot, add bouillon cube and boil until boiling.
4. Mold meat into pieces, put into boiling water (you may use a spoon to put the pieces in boiling water).
5. When pork is cooked, and then adds tofu, Chinese cabbage.
6. Season with fish sauce. Turn off the fire and sprinkle with the sliced spring onions and coriander.


MoreIf you cook for the children. You may not have to put black pepper.

Omelet soup

I think the egg menu is the simplest food. Although you can not cooking, but at least you'll be able to cook fried egg, omelet, or at worst, I believe you would be able to cook boiled egg. If you're tired of those menu. Today, let's cooking another one of the eggs. That is omelet soup. What's included in the ingredients and how to cook, let see it.












Ingredients

1. Eggs, 3 eggs

2. 2 cups Chinese cabbage
3. 3 cups of water
4. 4 cloves of garlic
5. 2 tomatoes
6. Coriander root
7. 5-10 grains of black pepper
8. Spring onion
9. Coriander
    Soya sauce, fish sauce, seasoning powder

How to cook

1. Crack eggs into a bowl, add soya sauce, and then beat the eggs.

2. Omelet fry until crisp. (Be careful not to burn), then cut into pieces.
3.  Pound the garlic, coriander root and black pepper together.
4.  Fry pounded spices in vegetable oil until golden and aromatic.
5.  Add water, wait until it boils, add Chinese cabbage, tomato, and then wait for it to boil again.
6.  When the vegetables soft, add omelet into the pan.
7.  Season with fish sauce and seasoning powder and then sprinkle with spring onion sliced and coriander
8.  Spoon into a bowl and eat with hot rice.

More

If you do this to children. You probably will not have to put black pepper. You can add cayenne pepper later.

Bamboo shoot soup with pork ribs

Thai recipe, Bamboo Shoot soup with pork ribs as food that you can do it easy. It did not take many ingredients.

Pork ribs, I used to do this time. The rest of Sour and spicy pork ribs soup, which I have proposed in previous articles. I bought it too much. The rest, I used to make this menu. (I cook for me and my wife, I only cooks enough for us) And this is the formula and how to cook it.

Ingredient

1 fresh Bamboo Shoot

200 g pork ribs

5 seed peppers

1 garlic

Coriander root

Fish sauce

How to cook

1. Boiled Pork ribs in boiling water until cooked. Separation between the cooked Pork ribs and pork ribs soup.

2. Boil Bamboo Shoot until cooked. Pour the water, and then boil Bamboo Shoot again. It will not bitter.

3. Pound peppers coriander root and garlic.

4. put about 1 tablespoon vegetable oil in a pot. Add peppers coriander root and garlic that have been pounded to stir fry until fragrant. (Fry until golden, being careful not to scorch)

5. Add pork and stir, and then follow with the bamboo shoot.

6. Add pork ribs soup. Season with fish sauce and taste of it. Pork bone soup and Bamboo Shoot are sweetened. We may not need to add sugar. But if you like sweet, you can add a little sugar.

7. Wait until the soup boils, turn off the fire. If you prefer a softer Bamboo Shoot. You must be heated by the low heat.

Sour and spicy pork ribs soup

Sour and spicy pork ribs soup is easy food. We use a few ingredients.

Sour and spicy soup is sour and salty.

We should choose fresh pork ribs. Because the soup will not stink.

This menu is a mix with the shrimp paste. If you do not like the smell of it, you can substitute with salt.

This menu must be eaten with rice and eat while hot. Will be more delicious.

Ingredient

Pork ribs 1 / 2 kg.

5-7 dried chillies

7 Shallots

1 tsp of shrimp paste

Tamarind juice, fish sauce, coriander

How to do it

1. Wash pork ribs thoroughly. Cut into pieces about 1 inch

2. Roast dried chillies until fragrant. Do not use high heat, beware of burning dried chillies.

3. Pound shallots and shrimp paste until fine.

4. Heat water to boiling. Then add shallots and shrimp paste has been pounded, stir to melt.

5. Put pork ribs, simmer until tender.

6. Add dried chillies, season with fish sauce, tamarind juice and taste it.

    If a Thai recipe, taste of the soup must be sour and salty.

7. Scoop soup into bowls and sprinkle with coriander.

More

If you like more spicy. You can add smashed paprika or cayenne pepper

Tom Yum Goong (Spicy soup with shrimps)

     Tom Yum Goong (Spicy soup with shrimps)
"Tom Yum Goong" is the most favorite thai food for foreigners because of its spicy flavor but not too hot. But, you know? There are many kinds of Tom Yum in Thailand.

     Today we are cooking Tom Yum Goong. There are simple ways you can do it yourself.
I guarantee that it's equally delicious cook by Thai people.









Ingredients

7-8 of the shrimps
1 cup oyster mushrooms
1 lemongrass
3 kaffir lime leaves
2 coriander roots
5 grains of pepper
1 teaspoon of salt
2 the coriander
5 of fresh chili
2 lemons
Fish sauce, vegetable oil, chili paste


How to cook
1. Rinse the shrimp thoroughly. Carved out of the Shrimp shells, and cut on the back of the shrimp
2. Lemon grass, cut into pieces.
3. Coriander roots, pepper, and salt, pound these ingredients mixed together. Then fried in vegetable oil until fragrant.
4. Boil water. When boiling add the fried ingredients at the moments earlier into the pot
5. Add lemon grass, kaffir lime leaves and chili into the pot
6. Add shrimps, wait until the shrimp are cooked, and add the oyster mushrooms. Wait a few minutes then reduce the heat down.
7. Season with fish sauce, lime juice and chili paste
8. Scoop the spicy shrimp soup into bowl and sprinkle with coriander.


More
- You can substitute the oyster mushrooms with shiitake mushroom or straw mushrooms.
- You can put the shrimp were not cut or sliced into pieces.

Sour curry with canned fish

Sour curry with canned fish ( Gaeng Som Pla Kra Pong )

    “Som" in Northeast of Thailand, meaning sour, so "Gaeng Som" means curry has a sour taste. Kaeng Som is one of the most popular foods in Thailand.

    Today, lifestyles of the people who live in Bangkok or any big cities are busy. They rarely have time to cook, so they have to buy food. Rich man may go to a restaurant. The people who have little money may buy at a small roadside restaurant. And I'm pretty sure one of these foods must have Gaeng Som.

    There are many recipes for Gaeng Som (Thai curry sour). But today, I will introduce how to cook “sour curry with canned fish”

Ingredient 

1 can of canned fish

2 young watermelons or young gourds

cauliflower

2 tbsp of sliced chinese key

5 dried chilies, soaked in the water

3 shallots

1 tsp of shrimp paste

tamarind juice, fish sauce, a little sugar, a little salt

How to cook

1. Chinese key, dried chillies, shallots and salt, pound or blend these ingredients mixed together.

2. Add shrimp paste, pound until well mixed.

3. Wash young watermelon and cauliflower, then cut them into pieces.

4. Add the pounded spices into the boiling water. Wait about 1 minute.

5. Add young watermelon and cauliflower

6. When vegetables are almost cooked, add canned fish.

7. Season with fish sauce, sugar and tamarind juice.

8. Turn off the heat, scoop curry into bowls and serve while hot with rice.

more

- You can use other vegetables such as green papaya, string bean, Cantonese Chinese cabbage.

- You can pound canned fish with the spices, or put a later time.

- If you do not have tamarind juice. You can substitute with lemon juice. But the recipe of Thai,we only use tamarind juice.