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Crispy Egg Salad [Yum Khai Foo]

Crispy Egg Salad [Yum Khai Foo]

Yum Khai Foo


1.  3 eggs
2.  ¼ cup blanched ground pork
3.   ¼ cup onion , julienned
4. 1 tomato , julienned
5.  ¼ cup carrots , julienned
6.  2 Chinese celery , julienned
7.  1 tablespoon bird chili , finely ground
8.  1 tablespoon pickled garlic , finely chopped
9.  2 tablespoons pickled garlic juice
10.  2 tablespoons fish sauce
11.  3 ½ tablespoons lime juice
12.  1-2 teaspoons sugar
13. Vegetable oil for deep-frying


1. Fry the egg and cut it into bite-sized.

2.  Mix bird chilies, pickled garlic, pickled garlic juice, fish sauce, lime juice and sugar together.

3.  Add the blanched ground pork,onions,tomatoes and carrots to mix

4.  Add sliced egg together with Chinese celery and mix them softly.

Put on a plate and serve immediately.

Submitted by:

Ms. Chutinun Pimporn No. 19
Ms. Chutinun Sangsawat No. 20
Ms. Panrawee Suansaiyood No. 24
Ms. Phankajit Sukchit No. 25
Grade 11 [M.5/1]
Yannawat Witta

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Thai food Tuna Wraps ( Mieang Pla Tuna)

Thai food Tuna Wraps ( Mieang Pla Tuna)


• 1 can tuna in saline water (use only tuna)
• ¼ cup roasted peanuts
• ¼ cup young ginger, diced into small cubes
• 2 limes, diced into small cubes
• ¼ cup shallot, diced into small cubes
• 4 lemon grass, sliced
• 5-6 kaffir lime leaves, thinly sliced
• ½ cup mint leaves
• 10 red bird chilies. Thinly minced
• 1 tablespoon garlic, thinly minced
• ¼ cup lime juice
• 4 tablespoons fish sauce
• 1 tablespoons sugar
• Iceberg lettuce, lettuce, or other vegetable salad


1.  Mix lime juice, fish sauce and sugar together. Stir until sugar melts.

2.  Add bird chilies and garlic. Stir until well mixed

3.  Add tuna, peanuts, ginger, lime, shallots, lemon grass, kaffir lime leaves and mint leaves. Tenderly stir until well mixed.

4.  Serve tuna along with iceberg lettuce or lettuce

Submitted and Prepared by:

Ms. Phankajit Sukchit No. 25
Ms. Wanwipha Wisetsombun No.28
Ms. Wipha Guntawong No. 30
Ms. Sunanta Sae-siaw No. 34
Ms. Suwanun Sudchid No. 37

Grade 11 [M.5/1]
Yannawat Wittayakom School , BKK , Thailand

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Tasty Thai Fried Eggs and Shrimp Salad Recipe

Tasty Thai Fried Eggs and Shrimp Salad Recipe

• 4 large eggs
• 1/3 cup (about 75 g) minces pork
• 6-8 small to medium shrimp, peeled and deveined.
• 1 small dry cauliflower fungus
• 1 medium tomato, cut into thin wedges.
• 2 stalks spring onion cut into 4 cm slices
• 2 tablespoon neutral taste cooking oil.

Lime Dressing
• 1 1/2 tablespoon lime juice, freshly squeezed
• 1 1/2 tablespoon fish sauce
• 1/2 teaspoon granulated sugar
• 2-6 bird$B!G(Bs eye chilies

1. Bring minced pork, shrimp, sliced tomatoes , spring onion strips and cauliflower fungus with the lime dressing in a mixing bowl.

2. lime dressing method
• In a mortar and pastle, crush the chilies
• Mix the chilies with the rest of the dressing ingredients, lime juice and fish sauce, add the sugar to round the taste

3. Pour the mix over the fried eggs and serve immediately

Submitted by:
Ms.wassana chantamud No.24
Ms.Atjima boonjamonsakulrung No.39
Ms.ratana wattanasri No.41
Grade 11 M.5/1
Yannawate Wittayakom School

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Yum Pak Boong Krob : Crispy Morning Glory and shrimp Salad by Sirun Keansaior

Yum Pak Boong Krob : Crispy Morning Glory and shrimp Salad
Submitted by by Sirun Keansaior

1. Morning glory leaves
2. Tempura flour
3. Oil
4. Shrimp
5. Chilli
6. Garlic
7. Shallots
8. Palm sugar
9. Lime juice
10. Fish sauce

Thai Food Preparations
1. Wash and cut morning glory leaves

2. Wash shrimps

3. Add tempura flour in bowl then pour cold water in bowl and mix well together

4. After that dip shrimp into batter and fry in hot fat or oil until crispy golden brown

5. Chopped Thai chili, garlic and shallots

6. And Stir well and make sure the palm sugar dissolves after that add pour palm sugar In the bowl, mix chopped garlic, Thai chili, palm sugar, fish sauce and lime juice and Taste as you like.

Add roasted chili paste for more flavour and taste

7. Add sliced shallot, I love my Thai salad dressing to have some chunk pieces of spice and herbs.

8. Finally Plating, transfer the crispy morning glory and crispy shrimps on the shallow dish. And pour sour salad on the dish and Serve for 2 people.

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Thai Pork Sausage Salad submitted by Thanakorn Angkurasiripaiboon in Thailand

Thai Pork Sausage Salad
submitted by Thanakorn Angkurasiripaiboon in Thailand

Pork sausage – 1/2 piece
Lettuce, 2 leaves
Onion, large – 1/4
Parsley – 3 sprigs
Scallion – 1 stalk
Tomato – 1
Lime juice – 1 tablespoon
Thin soy sauce or fish sauce, 1/2 tablespoon
Cane sugar, 1-1/2 teaspoon
Ground red pepper, 1/2 teaspoon
Water, 3 cups

1. Slice the pork sausage into bite-size pieces.

2. Bring water to a boil in a pot. Add the sliced pork sausage and parboil for 2 minutes. Remove the sausage pieces and discard the water.

3. Combine the lime juice, thin soy sauce (or fish sauce), sugar and ground red pepper. Season to taste.

4. Peel the large onion, wash and slice thin. Cut off the celery and scallion roots and discard, then chop the celery and onion into small pieces. Cut the tomato into 4 and discard the seeds, then cut into small cubes.

5. Mix all the ingredients including the pork sausage and the sauce in a bowl.

6. Cover the bottom of the serving plate with the lettuce leaves and spoon the salad on to the layer of lettuce leaves.

Serve and enjoy!

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