Document 79400

Joy's Thai Food Recipes eBook!
. MY
Sawasdee Ka!
This means hello in the language of my home,
Thailand. Actually it's pronounced "Sah wat
dee ka".
I’m Joy. I was born and raised in Sisaket, a
small and quiet city in Northeastern region of
Thailand. I have 3 aunts and all of them are
great Thai cookers. No, we don’t have any
restaurants here. We are too busy to run a
business but the way we cook at home, I bet
that it is even better than the most expensive
restaurant in town. :)
My first aunt graduated from cooking college
Tom Kha Gai
and the third aunt was an excellent cooker,
who cooked for a big group of people at Thai temple. That’s how I learned to cook.
Since my husband suggested that I should create a
cooking blog called Joy's Thai Food
(, we got the idea to make a
Thai cook book too. This book is for you to learn
about Thai food with easy step by step cooking
We also introduce some new Thai recipes and tell
you what they are made of, how the food looks and
tastes and how to order it in a restaurant, if you
don't have time for cooking it yourself. If you do
have time to cook, we will have many recipes for
you to try at your home!
Tom Yum Gai
Copyright 2004-2009.w
w w . J o y s T h a i F o o d . c o m
Joy's Thai Food Recipes eBook!
For more Thai Food Recipes, you can visit my blog.
Joy's Try Thai Food Cooking Blog >
There we have sound files, video files, and photos to help you learn about
many different Thai foods.
If you have suggestions for what you'd like us to cook or share with us what
you have cooked, please write...
[email protected]
I’m looking forward to hearing from you. Ok - start reading about Thai food!
Khob Khun Ka! (Thank you)
Khon Khaen, Thailand
Copyright 2004-2009.w
w w . J o y s T h a i F o o d . c o m
Joy's Thai Food Recipes eBook!
Table of Contents
About Me
Thai Food Notes
Thai Food Vegetables
Deep fried
Rice Recipes
Please note - there are soups and other types of food in the Isaan section also.
Copyright 2004-2009.w
w w . J o y s T h a i F o o d . c o m
Joy's Thai Food Recipes eBook!
About Me
My name is Apornpradab Buasi, I am 26 years old. I
was born in Sisaket, a small and quiet city in the
Northeastern region of Thailand. I went to Ubon
Ratchathani University for my Bachelors degree in
English and Communication.
I stayed with my aunts since I was very young. They
all are great Thai cookers. Everyday, I had to help
them in the kitchen and it was very fun. That’s how
I learned to cook.
I really started cooking a lot when I was 17, as my
mom left home. We had 2 young cousins that my
brother and I had to take care of. They were 3 and
5 years old at that time. I cooked for them and I
loved to do it. I spent hours on cooking, decorating
it so pretty and made sure everything perfect. Then, I brought the food to the
other aunt who lived next door. I was so happy when I presented my food and she
said “wow”. ☺
Everyday I made a big meal for my family because my aunt didn’t have time to do
it. Whenever she visited a kitchen to cook that means it’s a really big day.
Everything I said in this book came from my point of view as Isaan people but it’s
not much different from the other regions. Fifty Thai Food recipes I have here
were made short and easy to understand. I cooked them at home for my husband.
He enjoys eating as much as I enjoy cooking. ☺ Many new Thai food recipes I
introduced to him and he loves them. Now, I would like to introduce them to you
too. Some of them, I added short message about Thai life and culture as well.
A great big thank you to my husband for the wonderful photos and also for his help
on editing my writing and a helping hand on taking care of the internet technology
that I have no idea about.
I Love you so much honey! Joob!
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Joy's Thai Food Recipes eBook!
Thai Food Notes...
Thai food has the balance of five
flavors. In each dish, there is a
combination of spiciness, sour,
sweet, salty and sometimes bitter.
The four main regions of Thailand:
Northern, Northeastern (or Isaan),
Central and Southern regions, have
their own unique tastes and food
style that represent their way of
life and culture.
For example, Isaan stir-fry food is
Nam Prik Bla rah
juicy and tends to be sweeter
compare to the central region style.
Most of the time there must be a plate full of soft boiled or fresh vegetables, some
from their own garden and others from the market. Nam Prik Bla rah (chilies sauce
with fermented fish) is never missed from the table. It is made from chilies, garlic,
red onion, lemon juice and fermented fish. Each region has their style of Nam Prik,
some add dried fish and dried shrimp.
We always have Thai jasmine rice
for all meals with all kinds of food.
Isaan people prefer sticky rice as we
believe it has a thick texture that
can keep us full until the next meal,
while we have to work hard all day
in the rice field. We eat sticky rice
with our five fingers, our parents
tell us to rub our fingers with our
hair then the rice won’t stick to
We keep sticky rice in a bamboo
container. It stays hot and ok all day
outside the refrigerator. If it gets
hard from staying outside too long, we warm it again and keep it for one more day.
Kowl nee-ow
Lunch time at school, college, or at work, we have rice with curries, stir-fries or
deep fried food poured on top. It’s called khao rad gang. You can have 1 or 2
things on top and it costs not more than 25 Baht (about 60 cents usd). Noodles are
popular as well. We have gwit diao (noodles in clear soup) and gwit jap
(Vietnamese style noodles).
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w w . J o y s T h a i F o o d . c o m
Joy's Thai Food Recipes eBook!
Thai families nowadays, don’t cook
much at home. We usually buy food
at the night market. It is already
cooked and put into a clear small
bag for 20 Baht each. That way we
really save a lot of time.
Thai food is generally eaten with a
fork and a spoon. The spoon is
mainly used with the fork to help
the food onto the spoon. However,
for sticky rice and Isaan recipes, like
Lahp Moo (spicy pork salad) and
Gwit diao
Somtam (papaya salad), we use our
five fingers. We eat our meals with
our right hands. If you are in Isaan, don’t be shy to use to grab your food with
your fingers.
Remember, the left hand is considered a dirty hand because we use it to clean the
dirty part of our body after using the restroom. Sometimes I wonder about those
Thai people that are left-handed?
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w w . J o y s T h a i F o o d . c o m
Joy's Thai Food Recipes eBook!
We use Nam Pla (fish sauce) as the main seasoning for all kinds of food throughout
the country. It has a strong fishy taste, made from fermented anchovy and salt mix
with a little bit of sugar.
Shrimp paste, is a combination of dried small
shrimps and salt, which is used to mix with
galingale, red onion, garlic, lemongrass, red chili
pepper, kaffir lime leaves and its skin as a paste
for all Thai curry recipes.
Shrimp Paste (gapi)
Kaffir lime leaves are usually found in curry,
clear soup like Tom Yum, or stir-fry. We love the
aromatic smell of it. With the leaves, we deep
fry until it gets crunchy and serve with fried
chicken. For the other benefit, we use the kaffir
lime to rub on our wet hair and head. It helps
make the head skin healthy and helps our black
hair shiny. We use it to rub with our hands after
washing the dishes, the oil from it is really
We use galangal and ginger often in our Thai food.
Fresh Thai basil is used to add fragrance to foods
such as green curry and pumpkin stir-fried. The
following pages are about three kinds of basil that
really had me confused at first.
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Joy's Thai Food Recipes eBook!
Thai Food Vegetables: Thai Basil
Thai: Bai Mang Luk
Gang Som No Mai Dong
The first one is this basil on the picture above or Bai Mang Luk in Thai. We use it in
a pickled bamboo soup with chicken (Gang Som No Mai Dong), Gang Liang and eat
it fresh with noodle in curry. It has thin leaves and small white flowers on the top
Some families have it in their gardens. If you get it from the fresh market, you can
expect that it has no chemical spray because Bai Mang Luk has a strong smell that
bugs don’t like. However, you should clean it very well. We can’t really be sure if
we didn’t grow the basil ourselves.
Gang Liang (Gang Lee-ung)
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Joy's Thai Food Recipes eBook!
Thai Sweet Basil
Thai Sweet Basil (Horapa)
This sweet basil is Horapa in Thai. We eat it fresh with fried or steamed meat balls
and its dipping. We cook it with stir-fry (Pad Pedt), curry (Green Curry). You will
also see Horapa as a side vegetable for Laph Moo (spicy pork salad).
Basil (Gaprao)
Basil (Gaprao)
This basil is totally different from the first two. It has hairy leaves and a unique
odor. We use this basil for Gaprao Mooa (Pork and basil stir-fry). Sometimes, we
put the leaves in a Tom Yum bowl to get an aromatic smell from it. However, we
don’t really put this basil in other soups.
With deep fried recipes, you may see fried basil leaves over top. That tastes good
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Joy's Thai Food Recipes eBook!
Tom Yum Soup,
World Wide All-Time Favorite!
Tom Yum Goong (Tom Yum Soup with Shrimp)
1/2 pound medium sized shrimp
(peeled and de-veined)
2 cups water
6 pieces cut lemon grass (~2" long)
4 small pieces galangal
1 tbsp. tom yum soup paste
2-8 crushed red/green chili peppers
3 small red onions cut into quarters
1 medium to large tomato
10 straw mushrooms, whole
1 1/2 tbsp. fish sauce
3 tbsp. lemon juice
1 tsp. white sugar
4-6 kaffir lime leaves
1/2 tsp. salt
1/2 cup Chinese celery
Cooking Instructions:
1. Cut the lemongrass stalks into 2"
pieces. Throw it in boiling water with
galangal and chili peppers.
2. Add tom yum paste in it. Add more if
you want it spicier.
3. Add lemon juice, sugar, fish sauce,
tomato, mushroom, onion and cook for
10 minutes.
4. Now, add shrimp and cook for another
5 minutes. We don’t want the shrimps to
get hard as it is cooked for too long, 5
minutes is enough.
5. Throw Chinese celery, kaffir lime leaves and scallion. Then, turn off the fire.
If you don’t like the taste or you’re not sure the taste will come out right, you
should add fish sauce and lemon juice only little and by little and taste it until it
has the right taste for you.
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Joy's Thai Food Recipes eBook!
We've reached the last page of this free
sample ebook.
There are 90 more pages - filled with
recipes like the Tom Yum recipe you just
When you order this ebook from us we'll
give you another 2 ebooks for free:
1. Top 20 Thai Desserts recipes ebook.
This is 42 pages of the best Thai desserts
and how to easily make them in your
own home.
2. A Thai photo album of some of the places we've been around
Thailand - with captions about where each place is so you can
find it if you come on vacation or to live like my husband did.
Still undecided?
Ok, we'll send you a free Thai Buddhist (Theravada Buddhist)
amulet from a temple here in Thailand along with 2 bracelets (if
you have 3 children, and want 3 or even 4 bracelets just let me
know by email ([email protected])
I wish I could give you more but husband says impossible!
So, when you order the entire eBook you'll get:
The complete 101 page Joy's Thai Food Recipe EBook
Bonus 42 page Joy's Top 20 Thai Desserts eBook
Bonus Thai Photo Album with 47 large, captioned photos of Thailand
A free Buddhist Amulet from our local Buddhst Temple
Either 2 free Buddhist bracelets or 2 free round monk stickers
If you're connected to the internet and want to order: Click Here >
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w w . J o y s T h a i F o o d . c o m
Joy's Thai Food Recipes eBook!
If you can't order right now - that's OK. Within the next 7 days you
can find the order page at:
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share about life in your country - cooking, eating Thai food or
anything else - just let me know.
Have a happy day!
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