เมนูอาหารจากข้าว

DELICIOUS MENUS FROM THAIRICE

KHAO PAD TUNA BAI KAPHRAO

Ingredients
1 cups cooked Thai HOM MALI Rice
2 tbsp tuna in brine, drained
1 tbsp garlic, minced
1 tbsp chilli, coarsely ground
½ cup basil leaves


2 tbsp cooking oil
1 tbsp soy sauce
1 tbsp fish sauce
2 tbsp oyster sauce
1 pinch granulated sugar

Preparation
1. In a frying pan, heat the oil. Stir-fry the garlic and chilli, then add the tuna. Stir-fry together lightly.
2. Season with soy sauce, oyster sauce, fish sauce and sugar, then add the cooked rice. Stir-fry over high heat.
3. Add basil leaves and mix together. Serve on a plate.

KHAO PAD SAMOON PHRAI

Ingredients
1 cup cooked Thai HOM MALI rice
½ cup crispy-fried ricefish
1 tbsp garlic, minced
1 tbsp young galangal, chopped finely
2 tbsp lemongrass, chopped finely
4 tbsp string beans, chopped


1 tbsp kaffir lime leaves, finely sliced
2 tbsp white sesame, roasted
½ tsp soy sauce
½ tsp fish sauce
1 tsp sugar
1 tbsp cooking oil

Preparation
1. In a frying pan, heat up the oil. Stir-fry the garlic, galangal, lemongrass, kaffir lime leaves and string beans with low heat.
2. Put the rice in the pan and stir well. Then add crispy rice fish.
3. Season with soy sauce and sugar and mix them thoroughly. Sprinkle white sesame on top. Serve on a plate with vegetables.

KHAO TOM GOONG

Ingredients
2 cups water or stock
1 cup cooked Thai HOM MALI Rice
8 parboiled shrimps
1 cup thinly sliced Chinese celery and/or spring onion


½ tsp preserved cabbage
2 tbsp fish sauce 1 tbsp light soy sauce
1 tbsp garlic, thinly sliced
5-7 Shiitake mushrooms, sliced
1 tsp ground pepper

Preparation
1. In a very small amount of oil, sauté the garlic over medium heat until golden brown and begin to crisp up. Add shrimps into the pan for 1 minute then move the pan out and set aside.
2. Pour the water into a pot and bring to the boil. Add the preserved cabbage, rice and Shiitake. Stir occasionally until simmer. Season with soy sauce, fish sauce and ground pepper.
3. Add shrimps, some celery and spring onion, then turn off the heat.
4. Transfer to a serving bowl; sprinkle fried garlic, then garnish with celery and spring onion.

KHAO MOK GAI

Ingredients
2 chicken thighs
3 cups uncooked Thai HOM MALI Rice
2 tbsp vegetable oil
2 shallots, sliced
5 garlic cloves
1 tsp ground turmeric
1 tsp cumin seeds


1 tbsp coriander seeds
2 cups coconut milk
1 tsp salt 2 cinnamon sticks
2 cloves
2 bay leaves Chicken stock
½ cup crispy fried shallots
1 cucumber, sliced
1 stalk spring onion, sliced

Preparation
1. Place the shallot, garlic, turmeric, cumin, coriander seeds and salt in a mortar. Smash and pound to a paste then set aside.
2. In a frying pan, fry the chicken, cinnamon, clove and bay leaves until the oil comes out from the chicken skins. Once the skins turn brown, set the chickens aside. Then add the coconut milk, paste and rice and stir together well.
3. In the heavy bottomed pot, add chicken and rice mixture then pour the chicken stock by about 1 inch above the rice. Bring to the boil at the low heat for 15-20 minutes until the rice is tender.
4. Scoop out the rice. Place a chicken and arrange on a platter to serve with the sliced cucumber, crispy fried shallots and spring onions for garnish. Usually a spicy dipping sauce is served with the chicken.

KHAO PAD GAENG KHIEW WAN GAI

Ingredients
1 cup of chicken, sliced
½ cup coconut milk
1 tbsp green curry paste
1 tbsp sugar
2 tbsp red chillies, sliced


2 tbsp fish sauce
1 cup cooked rice Sweet basil leaves
½ cup pea eggplants
1 apple eggplant, cut
2 tbsp cooking oil

Preparation
1. In a hot frying pan, pour in the coconut milk, then add green curry paste and stir-fry shortly.
2. Add the chicken and stir it well, then add the apple eggplants, pea eggplants, and season with sugar, fish sauce and chilli and stir well.
3. Put the rice into the pan and stir to dry. 4. Add the sweet basil leaves and mix well. Serve on a plate garnished with the sweet basil leaves on top.

KHAO PAD SAPPAROT

Ingredients
1 ripe pineapple, for serving rice (optional)
1 cup cooked Thai HOM MALI Rice, chilled
2 whole eggs 3 tbsp vegetable oil
1 small onion, finely diced
5 garlic cloves, chopped


½ cup seeded, diced tomatoes
1 cup finely chopped fresh pineapple
1 tbsp Thai fish sauce 1 tsp sugar
3 spring onions, thinly sliced diagonally
1 tsp curry powder
2 tsp soy source

Preparation
1. Halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing.
2. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
3. Heat the oil and swirl in a pan. Add the eggs, garlic, and onion and toss until fragrant and soft.
4. Add the rice and pineapple and fry over high heat, then add curry powder and tomatoes. Add the soy source, fish sauce and sugar, and toss until ingredients are well combined and the rice is heated thoroughly.
5. Add the spring onions and toss to combine. Remove from the heat and transfer to a prepared pineapple. Garnish with extra chunks of pineapple.

KHAO MUN SOMTAM

Ingredients (Green Papaya Salad)
2 Thai chillies
2-3 garlic cloves, peeled
1 tbsp palm sugar
1 tbsp dried shrimp, soaked in warm water for 10 minutes, drained
1 ripe tomato 1 string bean, cut
1 tbsp tamarind juice
2 tbsp lime juice
2 tbsp fish sauce
4 tbsp crushed roasted peanuts
1 green papaya, finely shredded
½ apple eggplant, sliced
½ lime, sliced

Ingredients (Coconut Rice)
4 tbsp coconut milk
1¼ cups water
2 cups uncooked Thai HOM MALI Rice
2 pinches salt
4 pinches sugar

Preparation
1. Mix the coconut milk, water, sugar and salt in a saucepan and stir until sugar dissolved. Stir in the rice and bring to the boil over medium heat. Stir time to time to make sure the rice doesn’t stick at the bottom then cover the saucepan. Reduce the heat to low, and simmer 18 to 20 minutes, until the rice is tender.
2. For the papaya salad, put the chillies and garlic in a mortar and pound. Add the palm sugar and dried shrimp, lightly crush, then add the tomato and string beans, and pound – the liquid released will form a light sauce.
3. Add the tamarind and lime juices, fish sauce, and mix well with a spoon. Add the peanuts and mix them thoroughly.
4. Add the green papaya and apple eggplant and pound. Season to taste (it should be sweet, sour and salty). Spoon onto a serving plate and serve with the coconut rice and fresh vegetables.

KHAO PHAD PU

Ingredients
2 cups cooked Thai HOM MALI Rice
½ cup crabmeat 2 fresh eggs
1 cup chopped onion
½ cup chopped spring onion


¼ tbsp chopped garlic
2-3 tbsp cooking oil
1½ tbsp light soy sauce
½ tbsp fish sauce
1 tsp ground pepper

Preparation
1. In a frying pan, heat the oil. Add the eggs and then the garlic and onion. Stir together over a high heat like making a scramble egg.
2. Add the rice and stir it together then add the crabmeat.
3. Season with light soy sauce, fish sauce and pepper. Add chopped spring onion and stir well.
4. Serve on a plate garnished with coriander leaves. Serve with sliced cucumber, tomato; a wedge of lime, and chilli fish sauce.

KHAI PHRA ARTHIT

Ingredients
2 whole eggs
2 laddles cooked Thai HOM MALI Rice
1 tsp fish sauce or Maggi sauce
2 tbsp cooking oil

Preparation
1. Beat two whole eggs as if you were making an omelette.
2. Add cooked rice to the egg mixture. Season with fish sauce or Maggi sauce.
3. Heat the pan, put in a little bit of oil – not as much as when making Thai omelette.
4. Pour the egg and rice mixture into the pan, and leave until the edge turns brown and crispy while the centre is still moist.
5. Serve on a plate.

PLAMUEK YADSAI KHAO HOM MALI

Ingredients
Calamari tubes, cleaned
1 cup cooked Thai HOM MALI Rice
2 garlic cloves, minced
2 stalks lemongrass, chopped finely
1 shallot, chopped finely
1 tbsp ginger, chopped finely
½ cup Shiitake mushrooms, chopped finely
1 cup prawns, chopped coarsely


1 tsp chillies, minced
1 tbsp hoisin sauce
2 tbsp oyster sauce
1 cup sherry port
1 slice lime juice
1 tsp tapioca flour Coriander/mint/basil, chopped finely
2 tbsp cooking oil DITP - Cookbook_Book_Final_081058.indd 20

Preparation
1. Stuff calamari, sauté lemongrass, ginger, shallots and garlic in peanut oil over medium heat, then add prawns, mushrooms and chillies. Deglaze with sherry and reduce until syrupy.
2. Add coriander, mint, sweet basil and lime juice. Then add hoisin and oyster sauce and mix together.
3. Add Thai Hom Mali Rice and season with salt and pepper to taste. Mix well and set aside to chill it cool.
4. Spoon (or pipe) filling into calamari tubes. Skewer each with a toothpick to close.
5. Grill each side for 2 minutes. Serve with sweetsour chilli sauce.

KHANOM BUALOY SARMSI

Ingredients (Yellow dumpling)
1 cup glutinous rice flour
2 pieces steamed pumpkin, mashed
¼ cup water
Ingredients (Green dumpling)
1 cup glutinous rice flour
5 pandan leaves (slice and bring to the boil with
1 cup of water to get green colour)

Ingredients (Purple dumpling)
1 cup glutinous rice flour
1 cup of steamed taro, mashed
¼ cup water
Ingredients (Coconut milk)
250 ml coconut milk
1 tbsp palm sugar
¼ tsp salt
¹⁄³ cup white sugar
2 pandan leaves

Preparation
1. To make the rice dumpling, start with the green. Place the glutinous rice flour in a mixing bowl. Make a well in the centre, then pour the colour from pandan leaves little by little. Knead the flour very well until it becomes tender. Cover with wet white cloth or clinging film for 10-15 minutes to keep it moist.
2. In the mashed taro bowl, add the glutinous rice flour and mix it well. Add some water to make it soft. Repeat the same step as green dumplings.
3. Apply the same cooking instruction with yellow dumplings.
4. Make a small dumpling of your thump size and place them on a container separately, covered with clinging film.
5. In a pot, add water and bring to the boil. Put coloured dumplings and boil until all float to the surface. Spoon them out and place in a cool water bowl.
6. In a saucepan, simmer coconut milk, palm sugar and salt and bring to the boil. Scoop up the coloured dumplings and put them into the coconut milk and turn off the heat.
7. Serve in a small nice bowl.

KHAONIEWPIAK LAMYAI

Ingredients
½ cup Riceberry
½ cup sticky rice
1 canned longan, drained
1 liter water
200 g sugar


½ cup coconut milk
½ cup salt
2 pandan leaves
½ tsp rice flour

Preparation
1. Pour the Riceberry and sticky rice into a mixing bowl, and soak in water for 2-5 minutes.
2. Rinse the Riceberry and sticky rice in water. Drain it to completely dry.
3. Pour water into a pot and bring to the boil over medium heat. Add the Riceberry, sticky rice and pandan leaves, stir constantly. When the rice begins to cook, take out the pandan leaves and add sugar and bring to the boil. Stir until the sugar dissolves.
4. Add longan. Mix well and turn off the heat, set aside.
5. For coconut cream, add the coconut milk, rice flour and salt. Bring it to the boil until well combined. Turn off the heat and set aside.
6. Serve the sweet sticky rice in a bowl, top with the coconut cream.