Khao Mun Gai | Chicken and Rice with Soybean Sauce Thai

Khao Mun Gai is rice cooked with garlic, boiled chicken, and chicken broth, served with sauce Cocol. Let’s start with the main ingredient of many-a-plate of Thai food. Rice. Most Thai dishes will use some form of steamed or boiled white rice as their foundation, and khao mun gai is no exception. Well, except for the fact that it’s not just plain old white rice. This rice is actually cooked in chicken stock, and usually has a bit of crushed garlic, ginger, and some bruised cilantro tossed in as well. This gives the white rice a sort of dingy beige color, but the flavor benefits are absolutely wonderful. I really don’t know how to describe it to you, other than to tell you to just give it a try for yourself. It’s just good.

Next, we’ve got the protein – steamed chicken (sometimes switched out with duck, if the vendor is running low… tastes just as great). Several slices of meat are placed on top of the rice, then garnished with a few sprigs of cilantro. I absolutely love cilantro, and the fact that it is used so often in Thai cuisine is yet another reason why I enjoy eating in this country. There’s just something about taking a bite of the savory rice, tender chicken, and a leaf of pungent cilantro (or coriander for my friends outside the USA) all at the same time that’s magical. Yes, I said this food is magical. Laugh if you want, but you’ll believe me when you try it for yourself.

Now, the sauce. Oh, the sauce. As I list the following ingredients, I can already see some of your noses turning up, but again, I ask you to trust me. These things are magical, too. (Go ahead and roll your eyes.) The slightly sweet, slightly sour, little bit spicy sauce that’s a little bit liquid and a little bit chunks is what really brings everything together. So, what are the scary things it’s made of – both dark and white soy sauce, some white vinegar, a few Thai bird chilies, garlic, and ginger all crunched up, a bit of sugar and… fermented soybeans. Some of you cringe at the mention of soybeans already, let alone tagging the word fermented onto it. The sauce is served in a small bowl to the side of the plate, allowing the diner to either dump the whole thing straight onto their meal and redistribute it with a fork (which is my preferred method), or simply dip pieces of meat into it while eating.

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Khao Mun Gai Recipes with Soybean Sauce

Khao Mun Gai Recipes

Ingredient Khao Mun Gai :

• 1 whole chicken (boiled)
• 1 tsp salt
• 1 tbsp minced garlic
• 1 gourd or radish (cut into pieces)
• 1 tsp pepper powder
• 2 tbsp oil
• 1 cup uncooked brown rice or any rice
• Water

Soybean Sauce

• 2 tbsp gingers (minces)
• 2 tbsp minced garlic (as desire)
• 2 tbsp soy bean paste (find in Asian grocery store)
• 2 tbsp sweet soy sauce
• 2 tbsp soy sauce
• 2 tbsp lime or lemon juice
• 2 tsp sugar
• 1-2 tbsp minces red Thai chili (optional)
• Fresh cilantro leaves and cucumber for garnishing

Chicken and Soup:

1. Put a whole chicken in a big pot cover with water and put gourd or radish, salt, pepper and soy sauce. Let it boiled. While the chicken is boiling you may see some bubble stuff, scoop it with a spoon and throw that part away. 
2. After the chicken is cooked, remove the chicken from the pot. Slice the chicken into pieces and wait for the rice. Keep the soup in the pot for later. You will need the soup to cook rice and to have it as a soup a long with the dish when you serve.

Rice:

1. Wash the rice. Heat the oil in a large non-stick pan over medium-high heat and add garlic. Fry it until the garlic turned golden color then add rice. 
2. Stir-fry for a few more minutes. Put the rice in a rice cooker or a pot. Add chicken broth or soup (the broth from the whole chicken.)

Sauce
Mix well all the sauce ingredients together.

Put rice on a plate and add chicken pieces on the top. Garnish with fresh cilantro leaves and pieces of cucumber. Put the sauce in a little bowl and soup in another little bowl. Serve.

I do like a lot of sauce on my rice and chicken and if you do too then you may want to double the sauce recipe. Enjoy.

Khao Mun Gai ready for serve

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Khao Pad Gai (ข้าวผัดไก่) Fried Rice with Chicken

Khao Pad Gai

If desired, use any convenient protein and clean out that fridge: leftovers, frozen seafood, a chicken breast or thigh, a pork chop, etc. In Thai we call this dish Khao Pad. Khao means rice, and Pad means to fry. Rice is the main export product of Thailand, and has a history of cultivation going back thousands of years. The word for meal in Thai is Gin Khao which literally means eat rice.

This is similar recipe to cook the leftover rice form other meal,You can substitute any meat you want such as pork, beef, shrimp, ham, sausage, crab meat (other favorite fried rice dish in Thailand) or meatless whatever you want be, creative.

Fried Rice is very easy and fast to make, this dish is considered fast food in Thailand and is always an option when you want to make something quick, easy and good.

Everyone makes fried rice a bit differently, so feel free to experiment with different ingredients that you have in your fridge. This recipe uses chicken, but you can substitute pork, shrimp, or tofu. You can also add vegetables such as carrots and broccoli. Experiment with what you like. There’s even a variety in Thailand called American Fried Rice that's make with ketchup!

Ingredient Khao Pad Gai:

• 1 cup cooked jasmine rice, day old (a bit dry) is best
• 1/4 cup sliced onion
• 1 1/2 teaspoons finely chopped garlic
• 2 tablespoons chopped scallions (both white and green parts)
• 1/3 cup diced tomato
• 1/3 cup small slices of chicken meat
• 1/2 teaspoon salt
• 1/2 teaspoon white soy sauce
• 1/4 teaspoon white sugar
• 1/4 teaspoon golden mountain soy sauce *optional
• 1 egg
• 1/8 teaspoon white pepper powder
• garnish with coriander, lime wedge and cucumber slices

Directions

1. Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the scallions. Slice the cucumbers and chicken.
2. Heat the oil on high until hot. Add the onion. Stir well and when it’s softened add the garlic. When the garlic is slightly browned add the chicken. Stir well. Keep flipping the chicken until it’s white on all sides.
3. Add the rice and stir well. Add the tomatoes and mix.
4. Push the rice to the side of the pan and add a bit more oil. Crack an egg on the oil and mix in the pan. Let set. When solid, flip the rice on top and mix well.
5. Add the soy sauces, sugar and salt. Turn off heat.
6. Add 1/2 of the scallions and white pepper powder and mix well. Turn onto a plate and garnish with the rest of the scallions, coriander, a piece of lime and the cucumber slices.
7. Serve with a small bowl of fish sauce with sliced chilies (prik naam plaa).

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Khao Soi Recipes, Northern Thailand Chicken Curry Noodle

Khao Soi is fried noodles are served in a chicken curry soup that tastes sweet (Northern Thai specialties.).Khao Soi is a curry noodle dish from the northern part of Thailand.

 It is often made with chicken, served over Chinese Bah-mi egg noodle, and garnished with fried noodles, shallots, cilantro, pickled mustard greens, fried whole chillis and a squeeze of lime juice.

The dish is a seeming cacophony of taste, each strong and distinct yet they blend into one beautifully harmonious bowl and delicious bowl, when done right, of course.

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Tom Yam Goong Recipes | Method Cooking Tom Yam Goong

Tom Yam Goong

The following recipe tom yam goong of dishes:

 Ingredients:

1.  4 slices of galangal
2.  65 grams of straw mushrooms
3.  Ground root from one stalk of coriander
4.  ½ tablespoon of chili paste
5.  1 red shallot, cut into wedges
6.  1 lemongrass stalk, cut into short lengths
7.  ¼ tablespoon of salt - ½ tablespoon of sugar
8.  1 tomato, cut into wedges 
9.  1 tablespoon of fish sauce
10.  2 tablespoons of lime juice
11.  2 chilies, cut in half
12.  4 kaffir lime leaves
13.  4 river prawns
14.  400 millilitres of chicken stock

Directions cooking Tom Yam Goong: 

1. Heat up the chicken stock in a saucepan.
2. Add the galangal, shallots, coriander roots, and lemongrass, simmer for three minutes.
3. Add the tomato pieces and straw mushrooms , and simmer for another three minutes.
4. eason with the fish sauce, salt, sugar and chili paste.
5. Add the prawns and boil until they are cooked.
6. Add the kaffir lime leaves and chilies.
7. Season with the lime juice and serve immediately.

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Gai Pad Khing Recipes

Gai Pad Khing

The following recipe how to cook gai pad khing: 

 Ingredients: 

• 500 gr chopped chicken breast 
• 7 cloves garlic 
• 9 cm ginger 
• 300 gr shitake mushrooms 
• 1 onion 
• 1 green chili 
• 2 spring onions 
• 2 tbsp soy sauce 
• 2 tbsp oystersauce 
• 1 tbsp fish sauce (nam pla) 
• 2 tbsp oil

Garnish: 

• 2 red chili 
• 3 cm jahe 
• 4 sprigs coriander 

Preperation/method:

1. Pour olive oil into a hot pan. Then fry the garlic and chilis over medium heat.
2. Add chicken breast, fish sauce, soy sauce and let cook for 12 minutes and stirring it around often.
3. Add onion, mushroom or fungus. Cook for 2 minutes on medium heat. Then mix in the oyster sauce, then add ginger, and scallions. Turn off the fire after about 1 minute.
4. And serve

Next article:

• What is Gai Pad Khing >>
• Tom Yam Goong >>

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Okonomiyaki Recipes | Delicious Food

Okonomiyaki Recipe

Okonomiyaki Ingredients:

- mayonnaise

- 120 gr flour (wheat flour or tempura okonomiyaki if any)

- 200 gr cabbage

- 175 cc of water or dashi

- Chives to taste

- 1 egg

- Material contents: beef, shrimp, or squid (weight and amount according to taste)

- katsuobush

- Okonomiyaki sauce

How to make Okonomiyaki:

1. First dilute the powder with water or dashi made ​​from katsuobushi and kombu, stir until blended, but do not stir too long because the dough can be hard

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Sashimi Recipes | How to Make Sashimi

Sashimi Recipe

Ingredients Sashimi:

- 500 g very fresh salmon fish
- Octopus (Optional)
- Squid (Optional)
- Egg (Optional)
- Crab (Optional)
- Shrimp (Optional)
- Tuna (Optional)
- 1 carrot
- 1 daikon

Japanese soy sauce, to serve

Wasabi, to serve


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Gai Pad Khing with Fried Chicken Ginger - Thai Food

Gai Pad Khing

Gai pad khing, is the food that comes from central Thailand. Often found in restaurants thailand. This food has a special characteristic, which is stir-fried chicken with ginger pieces. Of course, in addition to delicious and nutritions, with the ginger will keep the body warm.

Next article:

• Here Gai Pad Khing Recipes >>
• What is Sukiyaki ?? >>

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Tom Yam Goong - Culinary in Thai

Tom yam goong is distinctive and famous foods of Thailand. Food Thailand synonymous with seafood, which is very tasty, delicious, healthy, and nutritious. So you do not be surprised if the food is sometimes exist in your country, certainly in Phuket Thailand restaurant. And I was told, if you traveled in Thailand, do not forget to taste the culinary menu, tom yam goong.

Tom Yam Goong

Next Article:

• Tom Yam Goong Recipes >>
• What is Ho Mok Pla food? >>

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Pad Kee Mao Recipe - Drunkard Noodles - Thai Culinary

Pad Kee Mao

Culinary in Thai don't forget to try Pad Kee Mao. Pad kee mao is fried noodles with thai basil leaves. This tasty and very quick dish is especially popular with men after a night of partying and drinking which often includes Singha or Laos Beer and or Mekong wiskey which is frighteningly smooth.

Afterward, they gather at a noodle stall and order up Drunkards Noodles. We will discuss about Pad Kee Mao recipe and how to cook pad kee mao.

Pad Kee Mao

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Pad See Ew

Pad see ew is noodles fried chicken / pork with sweet thick soy sauce (see ew dum) and Nahm pla. Seen from its name alone makes hungry. This traditional food from Thailand, who rich culinary place, in Bangkok Restaurant, Pattaya, etc. In here we will discuss about recipe of Pad See Ew and how to cook Pad See Ew.

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Pad Thai is Shahe content of fried chicken or seafood seasoned with nam pla. Pad Thai is now one of the world's favorite noodle dishes, and luckily it's easy to make at home with these delicious Pad Thai recipes. Choose from chicken pad thai to shrimp or vegetarian pad thai - they're all chewy-sticky wonderful. Pad Thai is a splendid lesson in how the simple, and bland, rice stick (a.k.a. rice vermicelli) can evolve in the culinary hands of a tasteful culture. The result is so harmonious, so perfect in every way that it would be hard to imagine it without even one of its vast symphony of flavors and ingredients.

Pad Thai Noodles

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Khao Pad - Fried Rice - Recipe Culinary Thai

Khao Pad

Bangkok is a major tourist and leisure destination in the world. It's famous for sightseeing, travel adventure and some delicious Thai food. There are some top Thai cuisines which are really good and famous in Bangkok. In Thai we call this dish Khao Pad.

Khao means rice, and Pad means to fry. Rice is the main export product of Thailand, and has a history of cultivation going back thousands of years. The word for meal in Thai is Gin Khao which literally means eat rice. Culinary Khao Pad Thai and Recipe of Khao Pad Fried Rice Thailand.

Khao Pad

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Green Curry

Thailand is a country rich with culinary. Thai cuisine matched with our tongues of asia. Even the marinade was almost the same, this is Green Curry Chicken. In here we will discuss about recipe Thai Green curry chicken and how to make Green curry chicken. In its original cuisine, which is used as fish sauce is fish sauce. Fish sauce is made from fish and lobster, which is provided as a condiment in Thai cuisine.

Indeed, fish sauce can be found in the supermarket. A native of Thailand, Thailand is written on the label. But if we can not find it, fish sauce is ordinary enough. Because almost the same taste and aroma.

Green Curry Chicken

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Ho Mok Pla

In addition to the beautiful country, well known for its culinary, especially seafood, this in ho mok pla. Ho mok pla is a unique Thai dish and a must taste food item when you are in Thailand. Ho mok pla is a paté of fresh sea fish which is cooked with fresh spices, egg and coconut milk. This is basically a steamed food item, which is placed in a cup of banana leaf and served just that way. Traditional Thai cuisine is all about and you get a first hand feel of it when you taste ho mok pla yourself. In a specialty Thai restaurant, you will usually be served this yummy steamed fish delicacy with a rich topping of thick coconut cream.

ho mok pla

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Hoi Laai Pad

This food is very familiar for people in Thailand, namely Hoi Laai Pad Prik Phao. Culinary in Thailand is highly variable, especially seafood. This food is made ​​from shellfish as its main ingredient. In here we will discuss about  recipe of Hoi Laai Pad Prik Phao and how to cook Hoi Laai Pad Prik Phao.

Hoi Laai Pad Prik Phao

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Khanom Jeen are soft (lightly fermented) rice noodles. Nam Ya Kati is a kind of curry made with heavy coconut milk, lots of spices and chilies. This southern style variation also includes little pieces of fish within the curry. There are lots of different curries to eat on top of khanom jeen noodles, like khanom jeen gaeng tai pla which is also a fantastic choice.

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If you travel in Thailand, do not forget to sample the culinary tour. This article is about the Gai Hor Bai Toey, foods fried chicken wrapped in pandan leaves. It was so delicious and unique. And its sauce .. wow ..
Here will be discussed what the recipe and how to cook Gai Hor Bai Toey.

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If you visit Thailand, do not forget to sample the culinary cuisine there. Thailand cuisine includes food and beverages as well as how to cook typical of Thailand. The hallmark of Thai cuisine is spicy and full of flavor, but combined with the balance of salty, sweet, sour, and spicy. Discussed now about Tom Yam Kung culinary, typical food from Thailand.

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