Mackerel Salad

Lovely Mackerel Salad, what can say?  She’s trying my patience with yet another fish recipe and yet again its another winner!

I stuck a couple of chillies into it looking like the devils horns (joking around for the photo) which is a bit misleading really.  This fantastic Mackerel salad when done properly, is not overly spicy at all.  In spite of containing four finely chopped Thai chillies (besides the two horns) it a lovely balanced salad chock full of aromatics and fried broken fish, in this case Mackerel but you can use practically any fish of your choice for this recipe.

In the members top tips section we explain how to do this which fish are best and vary the meal quite considerably also including a few short cuts.

If you are a Thai cooking newbie, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking School

 

Warmest Regards

Jules and ‘er Ladyship

Here’s Where you’ll find the Full Mackerel Salad Recipe

Below is a basic, quick guide to the recipe together with this tiny preview video

Thai Mackerel Salad Recipe

Ingredients:
Mackerel
Lemon Grass
Thai chillies
Toasted Peanuts
Spring Onions
Coriander
Ginger
Lime
Shallots
Fish sauce
Sugar
Chicken stock

How to Make Mackerel Salad

Prep:
Chop the Lemon Grass and chop the Chillies
Spring Onions cut into small logs
Chop coriander – Shallots
Fry the fish for 2 minutes either side and remove to cool

Putting it all together:

Break the fish meat into a large mixing bowl removing bones
Squeeze in the juice of 2/3 lime and the fish sauce, chicken stock and sugar
Add the lemon grass, ginger, chillies and shallots and mix
Lastly add coriander and spring onions and mix again
Serve on a bed of lettuce with the toasted peanuts scattered on top
Done!

Serving Suggestion:
Add a couple of chillies for those that want it a bit more spicy!  It’s a nicely balanced salad, so it doesn’t taste spicy even with four chillies mixed in!

If you like this salad take a look at our other Thai Salad Recipes or maybe you’d like to see some Thai Sea Food Recipes

Thanks for visiting, feel free to bookmark this page or leave a comment below

Steamed Fish Recipe

Thai Steamed Fish, as you all know I’m not a big fishy fan but Thais are!

So I have to do my duty; scoff the stuff and pretend I’m enjoying it even if I’m not.  Fact is, I rarely have to fake it!  I’m constantly surprised at how Khwanjais recipes are breaking down my fishy prejudices week after week.

She is also surprised at how much fish I will now happily eat and occasionally (when drunk) voluntarily try some of the more exotic fishy dishes although some of them still leave me rushing for the water or some fresh rice to take the taste away!

Enough about me!  On to this recipe which I’m happy to report is totally delicious.  It is a strong flavoured dish and so should be eaten with rice in much the same way as curry, to temper down the flavours so you can enjoy them all.

Predominantly Salty Sour and Spicy – Khwanjais Steamed Fish Recipe is balanced beautifully by large amounts of ginger steamed along with the fish just before serving, thus imparting its flavour while retaining it’s crunch!

Funnily enough as we were planning what recipes to do this month, Khwanjai was angling (pun intended) to do this recipe, I as usual trying to avoid fish, was fighting the idea.  The decider was when one of our young members requested a steamed fish recipe.  He was so impressed with Khwanjais Steamed Chicken Recipe which we hid in our Thai Barbecues section (it’s so unique it wouldn’t go into any of our other categories) that he requested a fishy version with a lovely sauce.  This was on the same day as we were arguing about it.

I hope you are satisfied Josh,  because it cost me some considerable pride having to give in to the boss like that!  Seriously though, I hope you and your family enjoy it!!

Warmest Regards

Jules and ‘er Ladyship

Here’s Where you’ll find the Full Steamed Fish Recipe

If you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking School

Below is a basic, quick guide to the recipe together with this tiny preview video

Thai Steamed Fish Recipe

Ingredients:
Your Favourite Fish
Chillies
Chinese Lettuce
Garlic
Spring Onions
Ginger
Coriander Root
2 Limes
Salt
Fish Sauce
Sugar
Chicken Stock
Oyster Sauce
Sesame Oil

How to Steam Fish

Peparatum:
slice and chop the ginger
chop coriander roots and garlic
chop the chillies
prepare lime as per video
cut spring onions lengthways
remove leaves from the celery, stems not needed
add the juice of 1 1/2 limes into a large mixing bowl
add the fish sauce
add chicken Stock, oyster sauce and sugar stirring until dissolved.
add the coriander roots and garlic followed by sliced chillies
mix well and leave until fish is ready
Cooking:
slices into the fish as per video and season with salt and sesame oil
steam until cooked
add the spicy lime sauce we just made
cover with the shredded ginger
cook for a further 5 minutes
remove the fish from steamer and garnish with slices of lime, spring onions and celery leaves

Serving Suggestion:
Serve with Jasmine rice – this is a strong flavoured recipe that needs the rice to t enjoy all the flavours.

Recommended to go with this at the table would be a “Tom Jeut” – Thai for “bland soup” they are anything but bland, they merely go well with spicy dished to cool down the palate and are usually very tasty soups in their own right, here’s a few examples.

Try our Lovely Egg Soup Recipe, or and old favourite Lettuce and Pork Soup or for something you can have as a meal on its own Pork Stuffed Cabbage Soup.  Also on the table you would typically have Sweet and Sour Chicken Stir Fry or maybe a simple Vegetable Stir Fry.

Thanks for visiting, feel free to bookmark this page or leave a comment below

Lettuce and Eggs Stir Fry

Wow!  What a surprise this recipe is….  Lettuce Sweet and Salty with Scrambled Eggs.  I had never tasted it before we made the video tutorial and frankly, as we were making it, I wasn’t looking forward to it!  The pickled lettuce that forms practically half of the recipe looked particularly un-appetising prior to being cooked.  In fact when I review the video tutorial (clip below) as I hold up the pickled lettuce it resembles a shrunken head!

The recipe has its origins in Northern Thailand in the Isaan region and has a rich salty sweet flavour with a lovely oyster sauce after taste.   Much more enjoyable when eaten with rice and although can be eaten as a snack meal, it is more usually added to the table as a compliment to some other main courses.  I give a few examples in the recipe below

If you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking School

You can also sign up for Khwanjai’s Cooking School here http://thaifood-tv.com/thai-cooking-classes

Warmest Regards

Jules and ‘er Ladyship

Here’s Where you’ll find the Full Lettuce Stir Fry Cooking Class

Below is a basic, quick guide to the recipe together with this tiny preview video

Lettuce and Eggs Stir Fry

How To Make Lettuce Stir Fry

Ingredients:
Pickled Lettuce
Eggs
Garlic
Oyster Sauce
Chicken Stock
Sugar
Fish Sauce
Oil

Prepare Thus:
Cut lettuce into shreds
Course chop garlic

Cooking:
Add oil to a hot wok adding the chopped garlic and stirring briefly
Next add eggs and scramble with the garlic
Add shredded pickled lettuce and stir
Add sugar, chicken stock plus the fish and oyster sauces
Continue stirring about a minute and serve

Serving Ideas:
Here’s a great recipe to have as a snack on its own with lovely Jasmine rice, but really its a recipe to add to the table to compliment some other dishes such as Tom Yum Goong or Chicken Coconut Soup.

Something barbecued such as BBQ Spare Ribs with Garlic or our BBQ Fish Class or Pork One Sun Lesson would be great too

Thanks for visiting, your comments welcome below

Red Pork Recipe

Here I am alone again for lunch, (nearly) Red Pork and Red Pork Sauce……..  What a fantastic snack meal, although strictly speaking it should be an extra on the table when having a Thai banquet.

I mention Thai banquets a lot, so I thought I’d clear something up.  When I say banquet I don’t mean we (or you) are dining like royalty.  In this context I’m referring to having a selection of dishes on the table all at one time much in much the same way you would when choosing a set banquet menu in a Thai or even Chinese restaurant.   Nothing fancy just a bunch of contrasting and complimentary dishes/recipes!

This lovely Red Pork Recipe is a sort of basic recipe showing you how to make the Red Pork that is used in many Thai recipes and in this case making the Pork Red Sauce which colours the pork is included in the recipe although Khwanjai shares her own methods for achieving the best end results

If you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking School

 

You can also sign up for Khwanjai’s Cooking School here http://thaifood-tv.com/thai-cooking-classes

Warmest Regards

Jules and ‘er Ladyship

Here’s Where you’ll find the Full Red Pork Class

Below is a basic, quick guide to the recipe together with this tiny preview video

Thai Red Pork Recipe

(Moo Daeng)
How To Make Red Pork

Ingredients:
Lean Pork
Thai Seasoning Sauce
Chicken Stock Powder
Red Sauce Powder
Water

Prepare Thus:
Slice the pork into steaks about 2cm (1″) thick
Open the Red Sauce Mix   (that was easy)

Cooking:

Boil 2-3 cups of water
Add seasoning sauce and chicken stock
Add the pork steaks to the water, boil for 5 – 10 minutes and remove
Using some of that Pork stock water in a wok…
Add the Red Pork Powder and stir until dissolved
Once boiling again add the cooked pork steaks
Continue turning the meat until the sauce thickens slightly
Remove the pork and slice as per video tutorial
Pour the remaining sauce on top and serve
Done!

Serving Ideas:
Traditionally, Red pork is used in other recipes but it can also be a meal in its own right when served with Jasmine rice or more enjoyably as part of a Thai banquet meal.

What else would you have in your banquet that would go well with Red Pork Recipe and Red Pork Sauce?

Here’s a selection Khwanjai put together for you, starting with Chicken Liver Red Curry of maybe Penang Beef Curry.  On the milder flavour side of things you could have a lovely Pork and Lettuce Soup or maybe a Thai Omelette, hopefully you get the idea… “Contrasting and complimentary recipes!”, Check ‘em out!

Thanks for visiting

Prawn and Asparagus Stir Fry

Another classic Prawn Stir Fry Recipe this time with fabulous Asparagus.  Interesting vegetable is asparagus….  Thais call it “Normai Falang” which directly translates to “Bamboo Foreign”, I had never noticed before but the stem of asparagus does look a little like young bamboo stalks.  As usual Thais give it a devastatingly simple and descriptive name.

Okay, back to the Prawn and Asparagus stir fry recipe at hand, the abbreviated recipe is below with links to the full recipe.  Frankly, it’s such a simple recipe, there is not much between the full and abridged versions.  A very quick and easy recipe to make with little preparation needed apart from shelling and gutting the Prawns.

Khwanjai shares a really neat trick in the full video tutorial for getting super crunchy “fully cooked” veggies which woks for all crunchy veggies, not just asparagus!

As you will also see “Moo Daeng”, (our mother cat) is in the background scavenging for the prawn shells, she is joined later on by one of her offspring!  Oh the joys of living in rural Thailand!

If you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking School

You can also sign up for Khwanjai’s Cooking School here http://thaifood-tv.com/thai-cooking-classes

Warmest Regards

Jules and ‘er Ladyship

Here’s Where you’ll find the Full Prawn and Asparagus Stir Fry Class

Below is a basic, quick guide to the recipe together with this tiny preview video

Prawn Stir Fry with Asparagus

How to Cook a Prawn Stir Fry

Ingredients:
King or Tiger Prawns
Asparagus
Garlic
Seasoning Sauce
Oyster Sauce
Sugar
Chicken Stock
Oil

Preparatum:
Peel and gut the prawns
Skin and crush garlic
Cut Asparagus into short logs

Cooking:
Blanch the asparagus first
Stir fry the garlic very briefly
Sdd prawns – stir fry until cooked
Add asparagus and a little water
Now add seasoning sauce and oyster sauce, sugar and chicken stock
Stir together briefly and that’s it

Serving Suggestion:
Serve with some lovely Jasmine rice as a meal on it’s own or as we would have it….

Stick it on the table next to Khwanjais Chicken Red Curry and maybe a delicious Thai Omelette or the delicious (soufflé like), Steamed Eggs plus you could add (while you have the prawns out) Tom Yum Goong (Spicy Sour Prawn Soup) the idea being to have a series of dishes that contrast and compliment each other!  Take a look at our comprehensive Thai Cooking School Video Library

Finish the banquet off with a big bowl of fresh crunchy veggies such as lettuce, cucumber, coriander, green beans, Thai green egg plants and so on!

Thanks for visiting, feel free to bookmark us…

Thai Salmon Recipe

As I said last week I’m not overly fond of fish.  On the other hand our cats do, you can’t keep the little perishers out of it.  I think Khwanjai must have a sinister and cunning master plan to convert me because here I am yet again, eating fish and yet again enjoying it!

Of all fish, I am actually quite partial to Salmon, usually only freshly smoked and thinly sliced, Scottish salmon.

The Thai Salmon that we cooked today was a surprisingly pleasant experience not least due to the fantastic sauce that accompanies it.  The sweet of palm sugar and sour of tamarind combines with a few other favourite ingredients to make a full flavoured and balanced sauce, which is topped off with a liberal sprinkling of crunchy fried garlic and shallots.  The last important ingredient is fried dried chillies to be consumed as desired to spice things up a bit.

The sauce I can’t pronounce in the video is Ma Kam Bia which translates to sweet and sour

If you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking School

 

You can also sign up for Khwanjai’s Cooking School here http://thaifood-tv.com/thai-cooking-classes

Warmest Regards

Jules and ‘er Ladyship

Here’s Where you’ll find the Full Thai Salmon Cooking Class

Below is a basic, quick guide to the recipe together with this tiny preview video

Thai Salmon Recipe

Ingredients:
Salmon Steak
Palm Sugar
Tamarind Purée
Dried Chillies
Garlic
Shallots
Oyster Sauce
Salt
Oil
Water

How to Cook Salmon

Cooking:
slice shallots and garlic
oil into a wok and heat to medium high heat
stir fry chopped garlic and shallots until they start turning turn brown
add dried chillies and cook briefly until they darken and then remove oil
place salmon fillets in the wok and flash fry to seal and cook, add oil if required – remove to drain
pour water into the wok, allow to boil and dissolve in the palm sugar
the tamarind purée and salt are next, continue stirring
next is oyster sauce and allow to boil, occasional stir
the sauce starts to become viscose/sticky taste test and adjust as required

Done!

Serving Suggestion:
Serve the salmon on a bed of lettuce, and pour the sauce over the top, garnish with the crispy shallots, garlic, chillies and a sprig of coriander.  A great dish to have with this would be our Chicken Red Curry Class or Thai Steamed Eggs Class, both of which will compliment the salmon beautifully.  Of course there’s nothing to stop you having something a bit more meaty like our BBQ Spare Ribs or Thai Sweet Chicken Class and then round off your meal with our Chicken Coconut Soup

Thanks for visiting, feel free to bookmark this page or leave a comment below

Fish Soup Recipe

What a fantastic Fish soup this is, everyone that has seen a few of my video logs will know I’m not a big fan of fish!  But this soup is awesome, predominantly spicy sour with a million other flavours up for grabs, okay maybe not a million, but definitely a burst of flavours which seems to get better the more you eat.

In this fish soup recipe you can use pretty much any fish you like providing it is not strong flavoured, we used a Snake Head fish so named because the head looks like a snakes head… Doh!

It looks like a breed of catfish with out any whiskers crossed with an eel and tastes a bit like either.  That’s not the point though.  It’s basically a fairly meaty bland flavour which is a marvellous foil for the spicy sour soup and carries it deliciously.

There are a couple of other weird and wonderful Thai ingredients in this recipe, one of them is Kachai which is a “Rhizome” often referred to as “Lesser Siamese Ginger” unfortunately it isn’t readily available fresh in western countries although it can be obtained in jars (in brine) or frozen usually pre shredded.  It’s doesn’t taste like ginger so don’t even think about substituting

The other is Radish or “Sweet Radish” to give it its full Thai name, often confusingly translated by Thais as Turnip.  I’m here to tell you it tastes like our old friend the Red Radish but not quite so pungent.  In the full tutorial we explain how best to use substitutes for these ingredients

If you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking School

You can also sign up for Khwanjai’s Cooking School here http://thaifood-tv.com/thai-cooking-classes

Warmest Regards

Jules and ‘er Ladyship

Here’s Where you’ll find the Full Fish Soup Class

Below is a basic, quick guide to the recipe together with this tiny preview video

Thai Fish Soup Recipe

(Gaeng Som)
How To Make Fish Soup

Ingredients:
Fish of choice
Sardine
Chinese Lettuce
Cauliflower
Carrots
Green Beans
Shallots
Kachai
Radish
Red Curry Paste
Chicken Stock
Tamarind Puree
Palm Sugar
Salt
Fish Sauce
Cooking Oil

Prepare Thus:
chop fish into chunks
slice carrots and radish, leave to one side
dice the shallots
chop Chinese lettuce into squares
green beans into logs and Cauliflower into flat florets

Using a Pestle and Mortar
first in to the mortar is the Kachai, pound to a soft woody pulp
now the shallots, pounding until fully mixed and…
add the red curry paste, continue pounding until fully mixed
add the sardine, and continue pounding until fish is completely mixed in and that’s that part completely done!

Cooking:
drop the chunks of fish into a wokful of hot oil – deep fry, turning every 2-3 minutes until golden brown, great tip in video to stop fish sticking to the wok
simultaniously boil a pan of water and add the contents of the mortar stirring well
chicken stock, salt, fish sauce, tamarind pureé,  palm sugar are next and stir again, taste test and adjust as required.
Like with the flavour?
add carrot and radish and leave to boil for 2-3 minutes check for taste again
add the remaining veggies all together and bring back to boiling
The fish should be cooked so it’s time to add the deep fried fish to the soup, stir it in 2 or 3 times and simmer for 3 minutes
That’s it … Done!

Serving Ideas:
Fantastic soup is almost always eaten with rice, it deserves a fantastic rice which is of course Jasmine rice.  The amount we made for this Fish Soup Recipe is really enough for 4 people when served as compliment to other Thai dishes.

What would you have with it?

Try our delicious Sweet and Sour Chicken or several of our Stir Fry Classes for that matter.  Another useful addition which will also compliment is our Thai Omelet and we often have BBQ Pork Ribs also giving you a nice varied range of texture and flavours that all go together nicely

Thanks for visiting

Noodle Salad – Thai Glass Noodle Salad

Famous in the family for my lack of interest when it comes to glass noodles I constantly surprise myself with how much I enjoy this recipe.  It all seems to go so well together with all the flavours, textures, colours and aroma in perfect harmony.  A blisteringly good and tasty salad!

I bet you never heard of a salad described a blistering before, (unless you had one of those “overdidit on the chillies” salads!)  Sadly too many of those get made here in Thailand too!!

Thai Glass Noodle Salad is another “typically Thai salad” (non green) with plenty in the form of meats and little in the way of green stuff.  It occurs to me that as long as its supposed to be served cold you can call it a salad.  So as usual in these cases we added a little greenery to pretty it p a bit.

Delicious Prawns, lean chopped chicken and glass noodles form the basis of this recipe but all the excitement comes from the dressing, guaranteed to excite even the most jaded of palates.

If you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking School

You can also sign up for Khwanjai’s Cooking School here http://thaifood-tv.com/thai-cooking-classes

Warmest Regards

Jules and ‘er Ladyship

Here’s Where you’ll find the Full Noodle Salad Class

Below is a basic, quick guide to the recipe together with this tiny preview video

Thai Glass Noodle Salad
(Yum Wun Sen)
How To Make Noodle Salad

Ingredients:
Prawns
Chicken
Spring Onions
Fresh Garlic
Pickled Garlic
Chillies
Onion
Celery Leaves
Glass Noodles
Tomato
Lime
Chicken Stock
Sugar
Fish Sauce
Water

Preparatum:
Prepare prawns in Thai style (see our separate video)
Chop Chicken as per our Thai Minced Meats Video   (public video tutorial)
Soak dried Glass noodles in cold water to soften
Chop Garlic and deep fry (see our separate video)
Pound Chillies and fresh Garlic, no blenders!
Chop Onions, Tomato, Spring Onions, Celery as per piccy
Chop pickled garlic as per video tutorial
Squeeze the juice of one whole lime

Cooking:
With wok full of simmering water add the prepared prawns, remove when cooked
Pop in the chopped chicken and break up as you cook, remove when cooked
Glass noodles next which are cooked when they turn transparent
Place them all together in a large bowl and leave to cool

Bring It All together:
A large mixing bowl first is the pickled garlic plus some of the pickling juice
Add the lime juice
Add some pounded chilli and garlic to your taste
A little sugar and chicken stock
Add1 Tbs fish sauce keep stirring until sugar dissolves
Taste test time
Next you mix in the meat and noodles before adding the onions and tomatoes and mix again
Lastly add spring onions and celery leaves
And Serve

Serving Ideas:
Serve onto a bed of lettuce dressed up with some shredded carrots and mint leaves if you like.  Goes great as a healthy snack lunch for two or an addition to the table to compliment something such as Thai Sweet Chicken, Barbecue Spare Ribs or even Gai Tod aka Thai Fried Chicken

Basically any Thai BBQ Recipes will be in harmony with this delicious Noodle Salad Dish.

Thanks for Visiting

Egg Soup

Hello, Jules here, reporting from our Kitchen battleground, competing with more than the usual array of distractions which almost drive me to distraction every time I try to make one of these blessed videos.

Anyway, the reason for this missive is thus:  Egg Soup short and sweet -simple to make and its amazing how good it tasted for something that is so simple to master with only a few ingredients.

As usual a short recipe is blow and links to the full recipe also.  In this video I attempt to discuss Thai soups, this style of soup and its role in Thai cuisine

If you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking School

You can also sign up for Khwanjai’s Cooking Classes Online here http://thaifood-tv.com/thai-cooking-classes

Warmest Regards

Jules and ‘er Ladyship

Here’s Where you’ll find the Full Egg Soup Class

Below is a basic, quick guide to the recipe together with this tiny preview video

Egg Soup Recipe
(Kai Nam)
How To Make Egg Soup

Ingredients:
2 large eggs
pork or chicken
spring onions
shallots
garlic (shown fried in photo)
celery leaves
glass noodles
chicken stock
pepper
seasoning sauce
oil

Preparation:
finely chop lean pork or use ground/minced pork
chop spring onions and shallots
chop the garlic and deep fry
beat eggs and add all ingredients together – except for the pepper, fried garlic and celery

Cooking:
cook the Omelette Thai Style first and cut into portions
pour two or three cups of boiling water over the omelette adding thai seasoning sauce
add the celery, stir briefly and it’s done
serve

Serving suggest:
Pour into a nice serving dish and serve two portions. Sprinkle freshly fried garlic on top and some pepper of your choice, white, black, red etc.

Apart from making a lovely light snack lunch (and healthy) this egg soup recipe is usually added as part of a banquet to compliment something spicy or something dry so here’s a couple of great recipes this egg soup recipe compliments nicely….

Try Pork BBQ Spare Ribs and our Pork Red Curry will go great with Egg Soup.

How about Fried Chicken Red Curry and a side order of Thai Sweet Chicken and Khwanjai’s fantastic Sweet and Sour Pork Recipe, another great combination.

Recipe For Omelette

Thai Style

So here we are again stuffing our faces… well just me actually, if you watch the full tutorial you’ll see that Khwanjai, stole my lunch earlier and I had a fight on my hands just to taste test it for the video tutorial.

It’s actually a very simple omelette recipe is this one, and the secret is in the cooking style.  I’m not going to give away too much here, suffice to say the proof is in the eating.

The real beauty of this recipe for omelette is its versatility, in the example I’m eating we used pork but it can be made just as well with chicken, versatility doesn’t end there.

This omelette recipe makes a fantastic healthy light lunch using only two eggs and small amount of meat, add some crunchy salad vegetables and you got a great lunch in under 5 minutes from start to finish.

Next, and this is what the Thai omelette is mainly used for is a filler to be eaten with soup or or a compliment to any spicy dish you can imagine.

Oh I forgot to mention the flavour of our lovely recipe for omelette, Thai style…….

It’s awesome!  Savoury eggy-ness with a little fresh pep supplied by the finely sliced shallots.

If you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking Courses

You can also sign up for Khwanjai’s Cooking Classes Online here http://thaifood-tv.com/thai-cooking-classes

Warmest Regards

Jules and ‘er Ladyship

Here’s Where you’ll find the Full Recipe for Omelette

Below is a basic, quick guide to the recipe together with this tiny preview video

Recipe For Omelette – Thai Style
(Kai Jeow)
How To Make Thai Omlet

Ingredients:
2 large eggs
pork or chicken
scallions
shallotts
chicken stock
Thai seasoning sauce
oil for cooking

Preparatum:
Use chopped meat Thai style or ground/minced will do
Slice shallots and scallions finely
Beat eggs and ingredients together

Cooking:
bring the oil to almost smoking hot and pour in the mixture
swill round the pan as per video
flip over a couple of times until golden brown
that’s it finished

Serving:
This one really is a meal in itself, and makes a great light lunch when served as we did with some fresh crisp vegetables, having said that because it is, fresh and savoury flavoured, it is commonly served up to compliment something with a bit more bite, try our Pork Red Curry Stir Fry Class or maybe you would like a spicy sour soup such as Tom Yum Goong and the Thai omelette will contrast beautifully.

A couple more suggestions, try our Penang Beef Curry Recipe which is not overly spicy as is our lovely Coconut Chicken Soup – another spicy sour soup, this one is on the milder side though