Thai Food: Phad Ka Prao and Kaeng Liang Recipe : Thailand Food 2008

Thai Food: Phad Ka Prao and Kaeng Liang Recipe : Thailand Food 2008
by Wevangti
Phad Ka Prao Main IngredientIngredientsPhad Ka Prao sauce 80 gChicken fillet 80 gSteamed rice 250 gCut in 0.5 cm. slices 5 gVegetable oil 20 gWater 5 gSliced red spur chili 25 gNote: This portion is for 2 servings.How to cook 1. Stir-fry sliced chicken with oil until the meat is cooked. 2. Add spur chili, steamed rice and Phad Ka Prao sauce, mix thoroughly. Put basil, mix together before removing from the heat and it is ready to serve.Phad Ka Prao sauce IngredientIngredientsBasil 50 gGarlic 375 gGalangal 50 gShrimp paste 15 gPalm sugar 100 gVegetable oil 500 gHot chilies (green/red) 150 gShallots 125 gGrounded pepper 2.5 gFish sauce 375 gSalt 25 gWater 1000 gNote: This recipe makes 2.5 kg of Pad Ka Prao sauceHow to cook 1. Ground hot chilies, garlic, shallots, galangal, pepper and shrimp paste together. Add basil and roughly grind them.2. Stir-fry Pad Ka Prao paste with oil until fragrant.3. Add fish sauce, palm sugar and salt.4. Pack in plastic bags, 80 gram per bag.Strong point of Khao Phad Ka Prao: Lower calories and fat compared to Phad Thai. High phosphorus from chicken.Medical Benefit- Basil: Release tension, high blood pressure- Red & green hot chili: Digestive, laxative, expectorant, cold relief- Shallot: Relief cold, catarrh- Garlic: Reduce cholesterol, cancer, infection, antifungal- Galangal: Carminative, expectorant___________________________________________________________Kaeng Liang (Spicy herb vegetables soup) Main IngredientIngredientsKaeng Liaeng soup 500 gPeeled and sliced pumpkins 450 gPeeled and sliced sponge gourd 300 gMushroom 250 gIvy gourd 150 gLemon basil 70 gNote: This recipe is for 3 servings.How to cook 1. Add Kaeng Liaeng soup in a pot, bring to boil. 2. Add sliced pumpkins first and then add other vegetables such as sponge gourd, mushrooms and ivy gourd. Bring to boil. Remove from the heat and then sprinkle lemon basil. 3. Ready to serve.Kaeng Liang Soup IngredientIngredientsGrounded pepper 100 gShallot 750 gDried shrimps 600 gFood seasoning (pork flavor) 270 gShrimp paste 260 gThai chilies 40 gWater 13 kgNote: These ingredients are for 13 kg.How to cook1. Pound dried shrimps finely. Add pepper, Thai chilies, shrimp paste and shallots in the mortar and pound finely. 2. Put Kaeng Liaeng paste and water in a pot. Add food seasoning and bring to boil.Strong point of Kaeng Liang: Low fat and low calories. Fibers from vegetables.Medical BenefitPepper: Peptic, carminative, coolingShallot: Relief cold, catarrhHot chili: Digestive, laxative, expectorant, cold reliefSweet basil: CarminativeGord gourd: Carminative, relief fever, nourish eyesSponge gourd: Nourish heart, laxative, coolingPumpkin: Nourish eyes