Thai iced coffee - Kah-Feh yen

When i was searching for a different drink to post under this week's blogging marathon, i got hooked to this interesting, aromatic and very refreshing Thai version of Iced coffee. This iced coffee calls for simple ingredients and cardamom is a must for making this coffee. This iced coffee can be served very well with your favourite meal or else simply to enjoy with your summer brunch or else to serve for a summer breakfast, you have so many options to have and enjoy this drink thoroughly. Though several versions exists, this beverage goes for coffee, spices, sugar, milk or heavy cream (half and half) or else condensed milk. Trust me, this iced coffee is an excellent beverage to enjoy thoroughly while its too hot outside.

Gluoy Bwod Chee/Thai Bananas in Coconut Milk ~~ Thai Cuisine

Thai cuisine, this cuisine is very close to my heart, my most favourite cuisine after Indian cuisine. Whenever i get a chance to cook from this cuisine, i dont even hesitate a second to cook from. Thai ingredients are easily available for me as am living in Paris china town, obviously its like going to an Indian grocery for me. Am running a month of blogging marathon with an interesting theme, yes my theme for this mega marathon is Around the World in 30days starting with alphabets. Obviously when i was chosing my recipe list for this theme, am was very much sure that i'll be cooking something from Thai cuisine for the alphabet 'T'.The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry sauce), a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chillies, mint and lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet desserts or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon.

Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.

Tofu Pad Thai Noodles/Vegan Pad Thai

Thai cuisine is my most favourite cuisine after Indian cuisine. I can eat Thai foods everyday without any fuss especially their Pad Thai Noodles, but dont laugh i took almost 5 years to post this recipe today in my space eventhough PadThai noodles is often prepared in my kitchen. Dunno why sometimes i dont take pictures to write about, this happen often with me and trust me i have to write about a couple of basic and most often cooked recipes in my kitchen. Dishes like Bhatura, Pindi channa,Poori, Appam also join my list to be posted. Dunno when am gonna write,God only knows.Coming to Thai cuisine, its easily available for me as am in living in Paris China town, just in front of my appartment i have Vietnamienne,chinese and Thai restaurants. Whenever we crave for their food, just we go and get our foods from those restaurants, however i love to replicate their dishes at home as their products are available easily for me. Rice is the staple food in Thailand, their favourite curry paste are well known around the world. Thai desserts prepared with fresh fruits or coconut milk is quite popular too. Since am a ardent fan of Thai dishes, i always want to visit Thailand atleast once in my life to taste the original Thai dishes.

Thai Tapioca Pudding

After an Italian dish, today am going towards Thai cuisine. Thai foods are my personal favourite and i can die for a plate of pad thai, yes i love their foods that much. Seriously am waiting for an opportunity to visit Thailand to taste their original Thai foods.Initially Thai prawn green curry was in my list for today's recipe for my long blog marathon as am running this week's theme with International cuisine with 'T' as starting letter.But coz of my busy schedule with kids school stuffs and their extra activites i couldnt organise myself to prepared a home made Thai green paste and finally i ended up with an easy breezy,very light and fantastic refreshing dessert.

This tapioca pudding is one of the quickest dessert i have prepared, just cook some tiny tapioca pearls which i bought from the chinese store coz the tapioca pearls we use in this pudding should be very tiny than our Indian tapioca pearls aka sago. Cooked tapioca pearls topped with coconut cream and mixed fruits with some maple syrup,honey or a simple sugar syrup makes this delicious fruity pudding. I used store bought coconut cream and canned fruit cocktail to top this incredible light pudding, obviously if you dont like or dont want to use the canned one you can definitely go for a homemade thick coconut milk and chopped fresh fruits.

Chinese Veg Spring Rolls with MW Thai Peanut Sauce

August is going to a month of celebration for us, this month is so special for me coz am a august born too. Many of my friends who are very close to my heart celebrates their birthday in august too. One of my food blogger celebrates her birthday today,since i want to celebrate her birthday virtually i cooked an appetizier from her space as we, a group for food bloggers chosed to cook some food for the celebration under the theme potluck party from her space..

Happy birthday Sangeetha Priya of Nitha's Kitchen..

Happy birthday to you..May this year bring something new and exciting for you, may this birthday turn out to be as amazing as you..Happy birthday to you again.

Chinese foods are my weakness especially their spring rolls are our family favourite. I can get chinese foods easily as am living in Chinatown and atleast thrice a month i make chinese foods at home.I have made zillions of time these spring rolls at home but i wonder how i forget to post it in my space,its happens na.Doesnt matter,now i had a chance to post it as i picked it from Sangeetha's Space.Spring rolls are usually served for starter here in every chinese restaurants. They can be made very easily and the filling will also go for an easy breezy preparation. Sauteed veggies rolled in a spring roll sheets,once fried in oil makes these crispy beauties.Also am running again the first week of blogging marathon from today and my theme for this week is Microwave cooking, earlier i used my microwave oven just for reheating but after entering to this blogsphere i started experimenting with it and i can cook a feast now with it.

Few days back i made these crispy spring rolls and served with microwave Thai peanut sauce for our snacks.This crispy spring rolls dipped in peanut sauce makes an excellent pair.This microwave peanut sauce goes for an easy breezy preparation and they gets ready within less than 2minutes. Smooth peanut butter cooked with soya sauce,rice vinegar and minced garlic makes a wonderful dip for spring rolls.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.

Thai Style Prawn With Bean Sprouts/Gung Pad Too Gnooh

I had this prawn with bean sprouts once in a restaurant from that day onwards i have completely fallen to this fantastic, crunchy and healthy stir fry..I tried the same at home and this dish needs hardly few minutes to cook up and its really a delicious side dish when served along with hot steaming thai rice or with our simple basmati rice...Real feast for Thai food lovers and this is really a quick stir fry to prepare and even a novice non vegetarian cook can prepare this stir fry quickly and easily...If u dont like prawns in this stir fry u can either go for chicken chunks or for tofu cubes, both together works out wonder too...Coz of the bean sprouts, this stir fry tastes crunchy, filling,healthy and delicious...

25nos Prawns (i used the big ones)
5nos Garlic cloves (crushed)
1tbsp Rice vinegar
2cups Bean sprouts
2tbsp Dark Soya sauce
1tbsp Oyster sauce
2tbsp Fish sauce
1tbsp Corn flour
Salt
2nos Garlic chives(chopped)
Sesame oil

Heat the sesame oil and fry the garlic until they turns slightly brown, add the washed and deveined prawns and stir fry for few minutes,add the rice vinegar and stir again, now add the bean sprouts, saute for fes minutes, mix together the soya saucee, corn flour,oyster sauce, fish sauce and add this mixture to the cooking prawn and bean sprouts, put off the stove once the sauces gets thickens..

Serve immediately the stir fry topped with garlic chives!!

Gai Pad Yod Khao Pod/Thai Chicken With Babycorn

Thai style chicken with babycorn is a simple and quick thai stir fry, which tastes awesome when served with thai jasmine rice..This babycorn chicken stir fry needs very less time and really very fast to prepare for a quick dinner or lunch, this stir fry is prepared with oyster sauce, fish sauce and with sesame oil which turned out this stir fry really very delicious and flavourful..With simple ingredients, this stir fry can also prepared to serve along with fresh noodles too..To make this stir fry more crunchy and nutty i used bean sprouts and sesame seeds which is completely optional..This thai chicken and baby corn stir fry goes to my own event Cooking WIth Seeds-Sesame Seeds..

1/4kg Chicken breasts (sliced thinly)
15nos Babycorns (cut as long strips)
1cup Bean sprouts
1no Onion (chopped lengthwise)
4nos Garlic cloves (minced)
1inch Ginger (chopped finely)
3tbsp Oyster sauce
2tbsp Soya sauce
3tbsp Fish sauce
2tbsp Chilli sauce
3tbsp Sesame oil
1tbsp Sesame seeds

Heat the oil in a wok or pan in medium high flame, add the chicken slices and stir fry until they get half cooked, add the onions, garlic and ginger and stir fry untl the chicken get cooked well and onions turns transculent..put the flame in simmer and add the babycorns, bean sporuts, oyster sauce,fish sauce,chilli sauce and cook everything for few minutes, garnish with sesame seeds..

Serve hot with rice..

Thai Green Mango Salad

If anyone ask me watz my favourite cuisine after Indian cuisine, my choice goes immediately to Thai cuisine..I love thai dishes much and actually am trying to reproduce almost the same at home, after making out soups, noodles and so many dishes in this awesome thai cuisine, my recent trial was this Thai Green Mango Salad..As am living in chinatown, i can get easily any asian particularly chinese products easily and very cheaply..Sterday i got two mangoes from chinese grocery store to try out this mango salad, which were slightly sour and sweet and tastes incredibly delicious and i loved it...With those mangoes i prepared this salad with bean sprouts,crushed garlic,chopped thai red chillies and crushed peanuts, herbed with coriander leaves, green spring onions and finally tossed with tangy & sweet sauce prepared with soya sauce, chilli sauce, sugar and lime juice...Whoever hate green mango will surely love this salad, am damn sure in it, coz this crunchy and refreshing salad vanished within few minutes at home...Am sending this thai green mango salad to Divya's Show Me Your Salad, Pj's No Cook Event and to RV & Sudeshna's Food for 7stages of Life-Healthy Fast Food..

1no Firm big green mango
1/4tsp Garlic (crushed)
1cup Bean sprouts
1/4cup Chopped coriander leaves
2nos Green spring onions (chopped)
1/2cup Peanuts (roasted&crushed coarsely)
1/4tsp Thai red chillies (chopped)

Salad Dressing:
2tbsp Soya sauce
1tbsp Lemon juice
1tsp Packed brown sugar

1/4tsp Thai chilli sauce

Mix all the ingredients given for salad dressing and keep aside... Peel the mangoes and discard the skin, grate the flesh of the mangoes or cut them lengthwise as thin slices and take this mango chunks in a large bowl and add the bean sprouts, chopped coriander leaves, chopped spring onions, roasted & crushed peanuts,crushed garlic and chopped thai chillies..

Add the dressing as per ur need and toss well, serve immediately & enjoy this crunchy and nutty salad..

MW Thai Peanut Sauce/Dip~~Two In One

Most of the peanut sauce are made with peanut butter, this Thai peanut sauce is prepared with roasted peanuts, blended with soya sauce,tamarind paste, packed brown sugar,water,garlic cloves and sesame oil..This thai peanut sauce is quite easy to prepare and can be served very well as dip with veggies or as a sauce to meat dishes or can be used along with satay sauce,y not finally to make out nutty cold noodle salad, we enjoyed having this peanut sauce with spring rolls and also i prepared cold noodles salad with japanese udon noodles..A delicious and easy as well as quick peanut sauce with simple ingredients stay prefect upto 2weeks if conserved in refrigerator..

1cup Peanuts
2nos Garlic (minced)
1tsp Dark soya sauce
2tsp Sesame oil
1tbsp Brown sugar
1tbsp Light soya sauce
1/2tsp Tamarind paste
1tsp Thai chilli sauce
Water as per need
Few Sesame seeds for garnishing

Roast the peanuts (dont overcrowd) in microwave oven for 10minutes (stir in between twice) until they get well roasted...Grind all the ingredients with enough water as smooth sauce..transfer the smooth peanut sauce in microwave oven for 3minutes in high until the sauce turns foamy..

Serve warm with meats or at room temperature as a dip with fresh veggies, or any other finger foods...

Thai Carrot Soup

Carrot, one of the healthu benefits of this healthy vegetable is well known as they contains sufficient amount of beta-carotene, which our body needs and converts to vitamin A, which we need for our good vision..i love soups specially if it cold and rainy, yesterday its was rainy here after a hot week..while googling i have completely fallen in love with this Thai Carrot Soup which seems really quick and need few ingredients that u can find out in your fridge, i tried out this yummy gorgeous carrot soup for our dinner, needless to say how they tastes, its was really tasty with a combination of ginger and garlic flavours together..i never thought that i can prepare easily this thai soup, coz thai cuisines always need for certain spices which may be quite hard to find out..Anyone can prepare this thai carrot soup at home as we need just ginger, garlic, soyasauce,onions, carrots,cooked rice and vegetable broth for making this soup..Easy na!..This gorgeous carrot soup goes to Its Vegan World-Thai guest hosted by Priya of Akshayapaatram, event started by Vaishali...Also going to Sanghi's FIL-Carrot, am gonna dedicated this soup coz i prepared this delicious carrot soup to my entire family as we love healthy soups much for dinner...

2cups Carrot (chopped)
1no Onion( chopped)
3nos Garlic(minced)
1tbsp Garlic (grated)
3cups Vegetable stock water
1/4cup Cooked rice
1tsp Redchilly flakes
1/4tsp Pepper powder
1tbsp Soyasauce
2tbsp Coriander leaves
Salt
1tbsp Sesame Oil

Heat the sesame oil and add the chopped onion pieces, minced garlic, grated ginger and carrots and saute for few minutes, add the vegetable stock water and keep in simmer..cook until the carrot pieces gets cooked well...drain a cup of cooked water and puree the cooked veggies with cooked rice,salt, soyasauce, coriander leaves,redchilly flakes and pepper powder as smooth or bit chunky paste..add finally the cooked water to the puree and turn it as soup as u desire(thinner r thicker)..

Serve it hot r chilled!

Thai Tofu Green Curry

Looking for a simple thai style green curry with tofu, u should definitely try this tofu green curry which needs very less time to cook and really tickle ur palettes...i prepared this tofu green curry with store bought green curry paste which made this dish so simple and yummy, u can also prepare the green curry paste at home by mincing the ingredients and stirring them together..Simple curry with panfried tofu pieces, with red and green bell peppers, galangal , kaffir lime leaves simmer with coconut milk...This delicious green curry tastes really delicious with hot thai jasmine rice and this curry is vegan since i used tofu,coconut milk and vegetarian stock to make this curry, while the original recipe goes for chicken stock and chicken pieces.This is my one more entry to Its Vegan World-Thai guest hosted by Priya of Akshayapaatram, event by Vaishali...

1cup Tofu pieces
1cup Red n Green bell peppers
1tsp Soyasauce
1tbsp Green curry paste
1/4cup Vegetable stock
1/2cup Coconut milk
2nos Kaffir lime leaves
1no Galangal(medium size piece)
3nos Green onions
1no Red thai chilli
3nos Garlic cloves
Sesame oil
Sesame seeds for garnishing
Sugar

Pound together the green onions, thai red chilli and garlic cloves into a coarse paste.. heat a pan and drizzle few drops of sesame oil, fry the tofu pieces until they get slightly brown , keep aside...Heat a tbsp of sesame oil in the same pan and add the coarse paste of onion-chilli, fry until for few minutes, add the vegetable stock, galangal piece, kaffir lime leaves, green curry paste, soya sauce, sugar and bring them to boil..keep in simmer..

Now add the pan fried tofu pieces, green and red bell pepper pieces to the simmering vegetable broth,cook for 5 minutes and finally add the coconut milk to the curry and cook for few minutes..garnish with sesame seeds.

Serve hot with hot steaming jasmine rice!

Thai Chilled Lychee Coconut Soup

Lychee chilled soup is one of the easiest dessert i never ever prepared at home, its such a delicious dessert once served they will tempt us to finish them immediately also its a vegan dessert..fresh or tinned lychees suits prefectly to prepare this yummy soup, u can also add any fruits as u desire to make out this chilled soup, i crossed this delicious chilled coconut soup in a cookbook which really tempted me a lot and i tried immediately once i came back home with tinned lychee coz its not yet the peak season to get the fresh lychee here...This dessert is definitely a keeper for us, am gonna try soon with fresh lychee and mango..This dessert need hardly not even 10 minutes coz this desserts was prepared with tinned lychee, tinned coconut milk, sugar and a pinch of salt..Quite a easy thai dessert and fabulous dessert when served chilled...This delicious lychee coconut soup goes to Vegan World-Thai guest hosted by Priya of Akshayapaatram, event started by Vaishali...On the way to Srivalli's Mithai Mela...

1tin Lychee in syrup
1tin Coconut milk
1/2cup Sugar (can also decrease)
pinch Salt

Prepare this dessert before an hour, if u want to serve it after a lunch or dinner... Drain the lychee, we dont want the syrup..Take a bowl add the lychee, coconut milk, sugar and salt..mix everything well until the sugar gets dissolved.. keep in fridge for an hour.

Delicious Chilled Lychee Coconut Soup!!!!!!!

On the way to Mahimaa's 15minute Cooking event...

Thai Red Curry Glass Noodle Soup

Thai soups r always delicious, i have seen this soup in a Thai cookbook, this soup was quite bit spicy n very delicious, also creamy coz of coconut milk, initially the original recipe is with shrimps and vegetables, i skipped as usual the shrimps in this soup ..Its kinda hard to find out vegetarian recipes in thai cuisine, sometime we will be happy to see vegetarian dishes but the ingredients they used to prepare that particular dish will contain either fish sauce r shrimp paste, i hardly came across vegetarian recipes, needless to say that i skipped the meat r seafood they used to prepare thai dishes.. .this spicy glass noodle soup will be very prefect while its very cold and this spicy glass noodle soup goes to AWED - Thai by DK of Culinary Bazaar..

1small pack Bean threads/glass noodles
1cup Coconut milk
3nos Garlic crushed
1tbsp Lemongrass (small rings)
1tsp Galangal chopped
2tsp Thai red curry paste
3nos Lime leaves (chopped)
1cup Carrots,mushrooms, chinese cabbage pieces
1tsp White pepper powder
2tbsp Soya Sauce
1tbsp Sesame oil

Soak the bean threads/glass noodles in cold water for 10 minutes until they get softened... drain the water n keep aside, heat the sesame oil n add the chopped galangal, small rings of lemon grass n crushed garlic n fry for a while...add immediately the vegetables one by one n toss gently..meanwhile mix the red curry paste, soya sauce n coconut milk together n pour this to the tossed vegetables..bring them to boil, add the softened glass noodles after a while n cook in simmer.. put off the stove n garnish the soup with white pepper powder n chopped lime leaves...

Hot n Delicious Soup!!!

Thai Green Pineapple Curry - Hot n Sweet Curry

Am very much excited to post this recipe coz i prepared this pineapple curry similar to which i had few days back in Thai Restaurant...i just went through a Thai Cookbook and got hooked with this hot n sweet curry....i served this thai pineapple curry with thai jasmin rice... actually this dish is with chicken, but i skipped the chicken n added carrot, capsicum, bamboo shoot pieces...This is a quick easy thai curry dish which is bit sweet n very spicy, i became addicted to this dish..also i used storebought green curry paste to prepare this dish so needless to say how easier the dish is....This dish goes to AWED-Thai by DK..

1/2cup Pineapple pieces
1/2cup Carrot pieces
1/2cup Green bellpepper pieces
1/4cup Bamboo shoots
1no Onion chopped(lengthwise)
1tbsp Soya sauce
2tbsp Green Curry paste
3/4cup Coconut milk
3nos Garlic pods
1no Thai red chilly
1tbsp Sesame Oil

Pound both thai red chilly n garlic pods together..Heat the sesame oil in wok r kadai, now add the pounded chilly n garlic, fry them until the flavours come out, add immediately the chopped lengthwise onion, followed by carrot n bamboo shoots..saute everything for a while, add the pineapple pieces n saute with soyasauce, green curry paste at last add the green bell pepper pieces, vegetables should be crunchy..dont cook them for a long, add the coconut milk n cook them just for few minutes, put off the stove..Hardly this dish will take 15 to 20 minutes...

Serve over the cooked rice n enjoy !!!!.

Thai Corn Pudding

I came across this thai dessert here n when i saw the ingredients i was excited coz i was having everything at home, immediately i tried it out..its was really delicious, when i tasted i realized that i have already had this awesome thai dessert once in thai restaurant..i was happy to prepare this dessert at home myself easily n quickly...Am sending this delicious Thai Corn Pudding to AWED - Thai event by DK....

1cup Frozen Corn kernels
1cup Water
2tbsp Sugar
2tsp Tapioca flour
2tbsp Coconut cream ( do not shake the can of coconut mik before opening, spoon out the thick cream on top)
pinch of Salt

Bring boil water, sugar n corn kernels together... make a fine paste with tapioca flour n water, once the sugar get dissolved, add this paste to the corn n stir it continously until they get thick..mix the coconut cream n salt together n bring boil over low heat, put off the stove..

Serve chilled this sweet corn topped with coconut cream...

Thai Spicy Cucumber Salad

I love thai dishes,doesnt know why so?? may be living in chinatown!! haha..i wanted to prepare something for DK's AWED-Thai event and my choice was to prepare thai dishes quite simple n easy one, while i was searching for preparing i came across this spicy delicious cucumber salad here...this cucumber salad tempted me a lot n i tried immediately, i just skipped shallots..this salad was really refreshing, simple n easiest one too....

1cup Cucumber pieces
1tsp Thai Red chilly pieces
1tsp Chopped Coriander leaves

For Dressing:
2tbsp Vinegar
1/2tsp Sugar
Salt

Mix vinegar, sugar and salt in a pan, bring to a boil, strain and allow to cool. Add cucumber pieces, coriander leaves and chili pieces just before serving and add the vinegar mixture.

Serve them as salad with any Thai dish!!!