Thai Food with Hollywood Stars

2009-01-08T23:20:00.001-08:00

2009-01-08T23:19:00.000-08:00

Pla Tod Kra Tiam - Thai Food

2009-01-07T06:50:00.000-08:00

Pla Tod Kra – tiam(Fried Garlic Fish)

Ingredients
- 1 (about 500 g.) red tilapia fish
- ¼ cup small clove garlic
- 1 tablespoons white peppercorns
- 1 teaspoon salt
- vegetable oil for deep-frying

Preparations
1.Pound garlic, peppercorns and salt into a fine paste. Smear this paste all over the fish and leave for about 20-30 minutes.
2.Remove the paste and set aside to be fried later. Deep-fry the fish in hot oil (medium heat) until golden brown. Drain.
3.Stir-fry the garlic paste until crisp and golden. Sprinkle over the fried fish. Serve with green mango sauce.

Ingredients for Green Mango Sauce
- ¼ cup sour green mango, shredded
- 1 tablespoons shallots, sliced thinly
- 2 tablespoons lime juice
- 3 tablespoons fish sauce
- 2 teaspoons granulated sugar
- 1-2 teaspoons fresh bird chilies, sliced finely

Preparations
Mix lime juice, fish sauce, Sugar and chilies. Add the mixture to the shredded mango and shallots. Mix well and serve with the fried fish.

2009-01-07T06:49:00.000-08:00

2009-01-07T06:42:00.000-08:00

YAM THALE ROD DED - Thai Food

2008-12-17T20:54:00.001-08:00

PREPARATION

1. Wash the lettuce, onion, then slice and arrange on a serving dish.
2. Shell, vein and wash the prawns, reserving the meat only. Clean and wash the squid, cut into bite-sized pieces, and score them attractively. Immerse in boiling water, the prawn, the squid, and the mussels, each seperately and for one minute.
3. Arrange the shell-fish on the serving dish.
4. Pound the chillies and garlic well in a mortar, mix with the lime juice, fish sauce,and sugar, pour over the shell-fish and celery, toss gently, then arrange on the dish and serve.

Yam Thala Rod Ded

Claudia Vieira - Sexiest Girl

2008-12-17T20:52:00.000-08:00

KHAO PHAD HOI LAI - Thai Food

2008-12-03T20:17:00.000-08:00

KHAO PHAD HOI LAI

INGREDIENTS
- 1 cup cooked rice
- 1 can of clams
- 1 egg
- 1 tomato, sliced
- 2 spring shallots
- 1 cucumber
- 1/4 cup diced onion
- 1 tsp. chopped garlic
- 1/2 tbsp. fish sauce
- 3 tbsp. cooking oil for stir-frying
- oil for frying the egg
- lettuce and squash for garnish

PREPARATION

1. Heat some oil in a wok. When it is hot, break the egg into the wok and fry it without turning. When it is done, remove it from the wok, set it aside, and drain the oil from the wok.
2. Heat the 3 tbsp. of oil in a wok. When it is hot, fry the garlic until fragrant. Next, put in the onion and fry until fragrant. Then, add the tomato and clams and stir-fry.
3. Add the rice, fry with stirring and turning. When ready, season with the sugar and fish sauce, mix everything together, and remove from heat.
4. Transfer the fried rice onto a bed of lettuce arranged on a plate, garnish with squash, and serve with the fried egg, spring shallots and cucumber slices.

Olga Kurylenko - Hollywood Stars

2008-12-03T20:14:00.000-08:00

seafood soup with basil (poh taek) - Thai Food

2008-12-02T22:58:00.001-08:00

seafood soup with basil (poh taek) - Thai Food

Ingredients:

- 4-5 cups Thai Chicken Stock
- 1 fresh crab, cleaned, back shell discarded, body cut into 6 pieces
- 2 stems lemongrass, thick bottom half only, bruised
- 8 cm galangal root, peeled and sliced
- 3 kaffir lime leaves
- 150 g white fish fillet, cleaned and cut into bite-sized pieces
- 6 medium shrimp or prawns
- 6 mussels in their shells, cleaned well
- 170 g squid, cleaned and cut into 2 cm slices
- 2 tbsp fish sauce, or to taste
- 1/4 tsp palm sugar, shaved
- 1 tbsp lime juice, or to taste
- Handful Thai basil leave (horapa)
- 4-8 green bird's-eye chillies, crushed

Preparation:

1.Bring chicken stock to a boil. Add crab if using, and return to a boil.
2.Add lemon grass, galangal and kaffir lime leaves, then add fish, shrimps, mussels, and squid. Cook for another 5 minutes, then remove from the heat.
3.Add fish sauce, sugar and lemon juice to taste. Garnish with basil and chillies, and serve in bowls accompanied by rice, fish sauce and lemon juice.

Adriana Lima - Hollywood Stars

2008-12-02T22:50:00.000-08:00

Keira Knightley - Hollywood Sexy Star

2008-12-01T23:23:00.000-08:00

"Som Tum" (Papaya Salad) - Thai Food

2008-12-01T23:20:00.001-08:00

This particular dish is from the northeastern part of Thailand (E-san). Combined with barbecue chicken, and sticky rice, it makes a perfect meal!

Ingredients:
1 fresh green papaya
5 Thai chilies (prik kee noo)
6 garlic cloves, coarsely chopped
2 medium sized tomatoes, sliced thinly
1/2 cup green beans cut into one inch lengths
2 teaspoons of fish sauce
1 quart cup of tamarind juice

Preparation:
Peel the skin off of the papaya, then use a cheese grater to shred the papaya. The seeds are not used! After you have finished, sprinkle some salt onto the shredded papaya, and let stand for 30 minutes

Directions:
Now you will need a mortar and pestle. (You can use a regular mixing bowl, but you just don't get the right effect.) Combine all of the ingredients except for the tomato into the mortar bowl and mix thoroughly. Then add the tomato and briefly mix (do not pulverize the tomato into liquid- you want it to be kinda' "bruised")

Christina Aguilera

2008-11-30T09:02:00.000-08:00

Spicy Budoo - Nam Budoo Song Kreung - Thai Food

2008-11-30T08:59:00.001-08:00

Spicy Budoo - Nam Budoo Song Kreung

Ingredients
- 3-5 Thai chili pepper, sliced
- 2 shrimp, minced
- 1 shallot, thinly sliced
- 2 tablespoons nam budoo
- 1 lime
- 1-2 stalks lemon grass, thinly sliced
- 2 kaffir lime leaves, thinly sliced

substitutions
- You will find that you can tailor the sauce to your own preferences. You might want to add more lime juice or more shallot. My mother would add more lemon grass than what I listed here.
- Peel and devein shrimp. Cut the shrimp up into small pieces. Heat budoo sauce over a medium heat. Let it boil and add shrimp. Remove from heat when shrimp is cooked. It shouldn't take more than a few minutes.
- Slice shallot, lemon grasses, kaffir lime leaves and chili peppers thinly. I use two stalks of lemon grass for small stalk and one for a large one. Squeeze the lime juice in the pot. Add the sliced ingredients to the pot or serving bowl. Mix well. Serve with rice and vegetables such as Thai eggplants, stinky beans, cucumbers, green beans and any leafy vegetables.

Estella Warren & Gaeng Som Pla Chon

2008-11-29T04:42:00.000-08:00

Gaeng Som Pla Chon

2008-11-29T04:36:00.001-08:00

Gaeng Som Pla Chon

Ingredients
Gaeng Som Paste
Sneak - head fish (cut into pieces) 300 g.
Watercress 100 g.
Tamarind juice 2 tablespoons
Fish sauce / Soy sauce 3 teaspoons
Plam sugar 1 tablespoon
Stock soup 1 cup
Gaeng Som curry paste 3 tablespoons

Method
1. Put stock soup and curry paste in pan and heat until boiled.
2. Add sneak - head fish, season with fish sauce / soy sauce, tamarind jiuce and palm sugar, adjust the seasoning to your taste.
3. Put watercress in bowl, pour the soup and serve while hot.

Mandy Moore - Hollywood Sexy Star

2008-11-05T20:45:00.000-08:00

Rice Vermicelli And Sweet Prawn Sauce - Thai Food

2008-11-04T07:25:00.000-08:00

Rice vermicelli and sweet prawn sauce is known as "Khanom Jeen Nam Phrik" in Thai. It is one of the most Thai 's favourite noodle dish. It has low colories and quite delicious.

Food Ingredients :
- Five hundred of shelled prawn fish
- Half a cup of flower tempura
- Half a cup of cabbage leaves
- Four cups of coconut milk
- Fried dried chillies
- Four tablespoon of chopped garlic
- Six tablespoon of sugar
- Seven tablespoon of fish sauce
- Eight tablespoon of lemon juice
- Five hundred grams of rice vermicelli
- Half a cup of cooking oil
- Ten dried samll chillies

Spice Mixture Ingredients :
- Five tablespoon of roasted shallot
- Two tablespoon of dried chilli
- Four tablespoon of roasted garlic
- Chopped coriander root

Food Preparation
- Pound coriander root, roasted garlic, shallot, and mixed them together.
- Put one cup of coconut cream into a pot. Then heat it up . Remove the oil surface
- Heat the remaining coconut mil with a cup of boiling water and prawns. After the prawns are well cooked, pound them well. Then put them aside.
- Add the mungbeans and fish sauce into prawns and coconut milk. Remove the pot from the heat.
- Serve Five coils of rice vermicelli with the sweet and sour prawn sauce.

Eva Longoria

2008-11-01T01:53:00.000-07:00

Barbecued chicken spicy salad

2008-10-27T07:57:00.000-07:00

INGREDIENTS
- 1 barbecued chicken
- 2 spring shallots, cut in to thin slices
- 2 bell chillies,cut into thin slices and blanched
- 1 1/2 tbsp. finely sliced garlic
- 1 thinly sliced red spur chilli
- 1/2 cup mint leaves
- 2 tbsp.finely sliced kaffir lime leaves
- 1/2 cup shredded green mango
- 1/2 cup pan-roasted peanuts

DRESSING INGREDIENTS
- 1/2 tbsp. roasted dried large chilli,pounded
- 1/2 tbsp. sugar
- 3 tbsp.fish sauce
- 3 tbsp.lime juice
- Mix all the ingredients in a pot, and heat.When the mixture comes to a boil,remove from the heat.

PREPARATION
1. Cut the chicken into thin slices
2.Toss the chicken and the dressing together. Add the chilli,spring shallots,garlic,mint and kaffir lime leaves,mango and peanuts, and toss gently.
3. Transfer to a plate,sprinkle with the spur chilli.Serve

Maria Sharapova

2008-10-10T08:14:00.001-07:00

Neua Yang Nam Tok

2008-10-10T08:12:00.000-07:00

In Thai language, nam tok is a waterfall. This dish is usually cooked using a barbeque (the juices drip onto charcoal hence the name waterfall) but you can fry or broil the beef just as well. It should be cooked rare to start with. Click here if you're interested in our instant nam tok mix.

Khao Koor: get a medium sized wok fairly hot, and add a couple of tablespoons of uncooked jasmine rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture") We also offer ready-made Khao Koor in premium quality Hand Brand.

Method
In a wok bring a little oil to medium high heat and add the strips of beef, immediately followed by all the remaining ingredients. Stir fry until heated through (about a minute). Serve with Thai sticky rice, or as part of a meal with pad Thai and a soup such as tom yum koong (hot and sour shrimp soup).Enjoy. This is one of our all-time favorites.

Tara ried

2008-10-05T06:34:00.001-07:00

THAI FISH CAKES (Tod Man Pla)

2008-10-05T06:29:00.000-07:00

THAI FISH CAKES (Tod Man Pla)

1. 450 g firm white fish fillets
2. 3 tablespoons cornflour or rice flour
3. 1 tablespoon fish sauce
4. 1 egg, beaten
5. 1/2 cup fresh coriander leaves
6. 3 teaspoons Red Curry Paste or commercial paste
7. 1-2 teaspoons chopped red chillies, optional
8. 100 g green beans, very finely sliced
9. 2 spring onions, finely chopped
10. 1/2 cup oil, for frying
11. Basic Dipping Sauce or commercial sauce

Method
1. Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.
2. Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.
3. Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.

Brittany Murphy

2008-09-26T08:13:00.000-07:00

Gaeng Curry Kai

2008-09-26T08:07:00.000-07:00

Ingredients
Yellow Curry Paste
Chicken (sliced) 150 g.
White coconut (grated) 500 g.
Potato (sliced) 150 g.
Butter 2 tablespoons
Shallot (finely chopped) 2 tablespoons
Fish sauce / Soy sauce 3 tablespoons
Curry paste 3 tablespoons
Stock soup 1 cup

Method
1. Pour 1 cup of warm water to the grated white coconut and squeeze out 1 ½ cup of coconut cream and 3 cup of coconut milk.
2. Boil coconut milk and chicken until well cooked.
3. Heat a pn, add butter and stir until melt, add shallot ans saute until fragant then and curry paste and coconut cream, stir it then, mix all ingredients, add potato and season with fish sauce / soy sauce, simmer until cooked.