Thai street food menu

Tuesday, January 2, 2018

Thai street food menu Thai food recipes Thai food cookbook

Thai Dishes menu






Thai Curry Soup menu 

Thai Shrimp hot and sour soup menu (Tom-Yum-Kung)

Thai Food Fried menu Thai Food fried recipes

Thai Bean Curd Wrapped in Cabbage menu(Kalam-plee-pan-tao-hoo)

Thai Noodles menu Thai Noodles recipes




Thai Dessert menu Thai Dessert Recipes


Thai dessert Pumpkin Pudding menu(Kha-nom-Fak-thong)

Thai Fruit Juices menu Thai Fruit Juices recipes

Thai Vegetarian Food menu Thai Vegetarian Food recipes Thai Vegetables menu

Thai vegetarian food one dishes menu

Friday, March 10, 2017

Thai Spicy Chicken Salad menu (Yum khai)

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Ingredients to cook thai Chicken Spicy Salad
  • 1 Chicken
  • 2 stalks lemongrass
  • 1 head Onion
  • 1 cup roasted peanuts
  • 10 plants of spring onion
  • 1/4 cup flour
  • 1 head of garlic
  • 1 Celery Root
  • 1 tbsp fish Sauce
  • 1 1/2 tbsp Coconut sugar
  • 1/2 tbsp Lemon
  • 2 tomato 4 sliced
how to cook thai chicken spicy salad.
  1. Wash chicken thoroughly Then slice the chicken meat.
  2. Mix the flour, garlic, coriander, fish sauce mixture marinate for a half-hour resolution.
  3. Lemongrass, shredded Onion, peeled, cut into small squares. Sliced ​​onions. Coarsely pounded peanuts and Sliced ​​chilli.
  4. Remove the chicken is cooked soft, then cut into thin slices. Squeeze lemon juice over With fish sauce and sugar into it. Mix together thoroughly.
  5. ready to eat.

Monday, March 6, 2017

Thai Clear Duck Stew menu (Ped-Toon-Num-Sai)

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Ingredient of Thai Clear Duck Stew menu


  • 1 fat duck
  • 1 tsp. pepper
  • 1 tsp. salt
  • 2 tsp. of dark soy sauce
  • 1 tbsp. Chinese wine
  • Copped coriander


Ingredient of spice mixture

  • 3 slices mature ginger root about 1 cm thick
  • 20 mature coriander roots
  • 15 spring onions
  • 1 on-inch length roasted cinnamon
  • 1 piece cha-em
  • 20 pepper corns, just broken in mortar

Preparation of Thai Clear Duck Stew menu

  1. Pluck and clean duck, cut into about 12 pieces, and drain. Mix salt, pepper, dark soy sauce, and chinese wine and brush duck with this mixture. Fry duck in hot oil until golden.
  2. Remove from Pan, blot off oil, and place duck in pot.
  3. Wrap spice mixture in cheescloth, tie securely, and place in pot with duck.
  4. Add water 15 cups and heat strongly until boiling, then reduce to low heat.
  5. Seasoning with dark and light soy sauces, and simmer until the meat is tender for 2 hours.
  6. Sprinkle with pepper and chopped coriander just before serving and serve with sauce mage by mixing 4 tbsp. Light soy sauce with 2 tbsp. dark soy sauce.

Thai Bean Curd Wrapped in Cabbage menu(Kalam-plee-pan-tao-hoo)

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Ingredients of Thai bean curd wrapped in cabbage menu

  • 8 cabbage leaves
  • 1 tsp. salt
  • 8 cocktail toothpicks or 2 celery plants
  • 3 cakes soft white bean curd
  • 1/4 cup finely chopped garlic plant
  • 250 grams of chopped beef
  • 2 1/2 tbsp. sugar
  • 5 tbsp. light soy sauce
  • 2 egg
  • 2 cups of chicken soup stock
  • 1 tbsp. corn flour
  • 1/2 lemon, sliced thin


Preparation of Thai bean curd wrapped in cabbage menu.

  1. Wash cabbage leaves, taking care not to tear them. Mix salt in water, bring to a boil, and place cabbage leaves in the boiling water until soft.
  2. Remove leaves and root from celery and place the stems in the boiling water until soft enough to be used to tie the cabbage leaves closed.
  3. Fry chopped beef and garlic leaves over low heat, mixing and breaking large lumps. Add 1/2 tbsp. sugar and 1 tbsp. light soy sauce and cook until the meat is done, then add bean curd and press and turn with spatula to mix with meat.
  4. Reduce heat, add beaten egg and mix in thoroughly.
  5. Divide mixture into eight portions and dip each onto a cabbage leaf. Fold in ends, then roll up the mixture in the leaf and tie with celery stalk, or pin closed with a tooth pick.
  6. Place the packets in a frying pan, pour in the chicken stock, add the remaining sugar and soy sauce, and simmer over low heat for about 25-30 minutes.
  7. Mix the rice flour with 1 tbsp. water and pour into pan, reduce heat, allow the liquid to thicken.
  8. Lift the packets onto serving dish and cover with the sauce from the pan, placing the lemon slices on top.

Friday, February 24, 2017

Thai Two Color shrimp balls fried menu (Pad-look-chin-song-see)

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Ingredients of Two Color shrimp balls fried menu.


  • 1/2 kg chopped shrimp meat
  • 1 tsp. of salt
  • White egg 1
  • 1 tbsp. corn flour
  • 1 tbsp. sherry
  • 1 tsp. cooking oil
  • 1/4 tsp. pepper
  • 2 tbsp. tomato catsup
  • oil for frying shrimp balls


Preparation of  Two Color shrimp balls fried menu.

  1. Mix shrimp, salt, egg white , corn flour, sherry, oil, and pepper thoroughly.
  2. Divide mixture in two and mix the catsup with on portion, giveing it a red color.
  3. Dip up tablespoons full of the mixture, forming each into a ball.
  4. Heat oil in deep pan and fry the shrimp balls in hot oil over moderate heat.
  5. When done, remove the balls from oil and drain.
  6. Place on a plate and serve with cucumber, cabbage, sping onion, and a sauce made by mixing catsup with salt and pepper.

Tuesday, February 14, 2017

20 famous Thai eggs menu

The Famous Thai Recipes include eggs Thai eggs recipe Cooking the egg omelette, shrimp, eggs, poached eggs, one egg, a boiled egg salad menu
  1. Fried eggs, sausage
  2. Gourd fried egg
  3. Pickle, fried eggs
  4. Oyster Omelet
  5. Pork omelette
  6. Fried tofu wrapped eggs
  7. soup duckweed
  8. Akelokeki
  9. Egg Tofu
  10. Shrimp omelet, chopped
  11. Pork omelet
  12. Fried noodles with egg
  13. Shrimp fried egg
  14. Soft-boiled eggs
  15. Stuffed omelet
  16. Radish Stir eggs
  17. poached eggs
  18. fried Tofu
  19. Mussel omelet
  20. spicy salad with egg
  21. Salad with quail eggs

Sunday, February 12, 2017

Thai Pandanus leaf Juice menu(Num-Bai-Toey)

How to make easy Thai Pandanus leaf Juice menu(Num-Bai-Toey).


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Ingredients of Thai Pandanus leaf Juice menu(Num-Bai-Toey)


  • 1 1/2 Cups of dried pandanus leaf
  • 5 cups of water 
  • 1 cup of sugar
  • 2 cup of ice


Preparation of Thai Pandanus leaf Juice menu(Num-Bai-Toey)

  1. In a pot with a tightly fitting lid, boil the water, add the pandanus leaf, stirring to submerge the leaf, cover, and boil for about 6 minutes. Strain to remove leaf.
  2. Add the sugar and stir to dissolve. Strain again and allow to cool.
  3. Served with ice.


Drying Pandanus leave

  • Washed fresh pandanus leaves then cut into thin slices.
  • Dry in the Sun or in a low oven 200 fahrenheit, turning at intervals to ensure even drying.
  • Store in a tightly lidded jar.
  • Fresh leaves may also be used to make pandanus juice, following the recipe above.