Beef 500 grams (Tenderloin)
Shallot 1/4 bowl
Lemon grass 1/4 bowl
Parsley 1 tablespoon
Cucumber, tomato and mint (for dressing)
Fish sauce, lime juice, sugar, chillies (for sauce)

Preparation

1. This Menu was cooked like BBQ or steak. Grill the beef with hot fire.
2. Cook fast to get the medium rare.(For rare and medium rare, grill each side 3-4 minutes, medium to medium well 5-6 minutes).
3. Slice it for serving.
4. Prepare the sauce and dressing.

Chicken 500 grams
Coconut milk 1 1/2 bowl
Galangal 1/2 bowl
Lemon Grass 2 stalks
Kafffir lime Leaves 4-5 leaves
Fish sauce (Nampla) 3-4 tablespoons
Lime juice 3-4 tablespoons
Chillies 10 chilli
Banana flower 1 (Hua Pli)
Cilantro (for dressing)

Preparation

1. Grill the banana flower, slice into pieces. (Should be steep in the water that mixed with lime juice, to prevent its color turn to black).
2. Boil the coconut milk.
3. Add the chicken, galangal and lemon grass.
4. Add Chilli, Fish sauce and banana flower.
5. Add Lime juice, sprinkle the cilantro.

Roasted Duck 400 grams (torn into pieces)
Coconut milk 1 1/2 bowl
Tomato 150 grams (torn into pieces)
Pineapple 150 grams (torn into pieces)
Grape 50 grams (torn into pieces)
Zalacca 50 grams (torn into pieces)
Fish sauce (Nampla) 3 tablespoon
Sugar 3 teaspoon
Kafffir lime leaves 4-5
Sweet basil leaves 1/4 small bowl
Red & yellow chilli
Red curry paste 2 table spoon

Preparation

1. Stir fied coconut milk 1 bowl with the red curry paste, then add the roasted
2. Add the rest of coconut milk, zalacca, pineapple and tomato. Then add fish sauce and sugar.
3. If the soup is too thick you can add some water.
4. add the grape, kafffir lime leaves, chilli and sweet basil leaves.

Pork 300 grams (You can change it to chicken, beef if you want)
Chilli 7-10 (This dish is very spicy, you can reduce some)
Garlic 8 pieces
Long bean 50 grams (optional)
Oyster sauce (Nam Man Hoi) 1 tablespoon
Kaprao (Holy basil or Sacred basil) 1/4 small bowl
Fish sauce (Nampla) 1/2 – 1 tablespoon
Sugar 1 teaspoon
Oil for stir fied

Preparation

1. Stir fied garlic and chilli.
2. Add pork and long bean, some water if it’s too dried.
3. Add Kaprao, fish sauce and sugar

Rice noodles 300 grams
Duck eggs 3 eggs
Shrimp 150 grams
Yellow Tofu (chop into small squares) 100 grams
Bean sprout 200 grams
Allium leaf (roughly chop) 10 stalks
Small dried shimp (Goong Haeng) 3 tablespoons
Shallot 3 tablespoons
ChaiPow 1/2 small bowl
Fish sauce 1/4 small bowl
Palm sugar 1/4 small bowl
Chilli 1Tablespoons
Groundnut 1/2 small bowl
Tamarind vinegar 1/4 small bowl
Vegetable oil 1/2 small bowl
Fresh vegetable and lime (Serve in another dish)

Preparation

1. Mix the sugar, fish sauce and tamarine vinegar. Boil the mixture.
2. Heat the oil in the frying pan, then add the yellow tofu until it being crunchy. Take half oil out of the pan. Fill the shallot, chaipow, shrimp, noodle and the mixture. Cook until the noodle was softed
3. Keep the noodle at the side of the pan, pour the remaining oil and add the eggs. Mix the noodle and eggs together then add the remaining ingredients.
4. prepare in a dishes, serve with the fresh vegetable

Shrimp 500 grams (You can change it to chicken, beef or pork if you want)
Coconut milk 1 1/2 bowl
Makeaupuang 100 grams
Red & Green Chillies 5
Kafffir lime Leaves 2-3 leaves (roughly chop)
Green Curry Paste (Prig Gaeng) 2 tablespoons
Sweet basil leaves 1/4 small bowl
Fish sauce (Nampla) 3-4 tablespoon
Palm sugar 1-2 teaspoon
Coriander root 1 tablespoon
Pepper 1 teaspoon
Cilantro 1 tablespoon (for dressing)
Salt 1 teaspoon

Preparation

1. Stir fied coconut milk 1 bowl with the green curry paste, then add the shrimp
2. Wait until the shrimp turns red, put the rest of the ingredients except sweet basil and cilantro.
3. If the soup is too thick you can add some water.
4. add the rest of coconut milk, sweet basil and cilantro.

Preparation

1. Start boiling the water (the taste should be better if you use chicken or pork stock).
2. Add Shrimp into water, wait until it turns red. Add lemon grass, galanga, shallot and kafflir lime leaves.
3. Put the fish sauces and lime juices, add mushroom, chilli and namprig pow. Sprinkle with the cilantro.
4. Don’t boil the shrimp too long. It will be tough.

Thai food is the food that control six balance fundamental flavors in every dishes. The six fundamental flavors in Thai food are salty, sweet, sour, spicy, bitter, and oily

Salty – Salty in thai food mostly used fish sauce. Fish sauce in one of important ingredient in Thai food. Moreover in every meal of Thai people. There is a small bowl of fish sauce included. Anyway Thai food use the other souce for salty, too such as salt or soy sauce.

Sweet – In cooking the sweet in thai food. Mostly sweet in thai food come from sugar. There are also many kind of sugar in Thai food, such as brown sugar, coconut palm sugar, jaggery and palm sugar in the form of cakes.

Sour – In Thai food, Sour are from vinegar, lime juice. There are also the ingredient that are not in any foods like tamarine vinegar, citrus hystrix juice, sour orange juice and the sour flavor from tamarine leaf, garcina, garcina leaf and acacia leaf. All these sour flavors are in thai food only.

Hot (spicy) – The spicy flavor in Thai food is very hot, Mostly come from Capsicum frutescents.

Oily – Most curry thai food used coconut cream for oily flavor. Oily in thai foods also come from other vegetable oil or fat.

Bitter – Come from animal entrails and some leaf. Thai people believe that the bitter flavor food have the effect of medicine.