Khi Hlek

Gaeng Khi Hlek Nuea Yaang
แกงขี้เหล็กเนื้อย่าง
(Khi Hlek means "Rust" so "Rust tree" - actually literally tranlsated it means "iron shit" but the word shit is used to accentuate many other words, and does not only refer to excement - the real word for rust is "Sanim", in Thai).
I love Gaeng Khee Hlek i- it has a slightly bitter taste which is complemented by the creamy sweet coconut milk ad the juicy Roasted Beef (Nuea Yaang means barbecued beef). This is not to be found in Farang Restaurants or resorts, as the muddy brown look of it is perhaps disagreeable to many first time visitors to Thailand.. I myself remember years ago riding a bus to Surat thani my first day in Thailand and we stopped at a roadside canteen.. i remember seeing wehat then looked like a load of murky looking curries with seemingly dubious things in them. I now thrive on the less aestheastically pleasing to the eye dishes, as i find, after having tried them, that they are amongst the tastiest of all! Tha's why you often see the Thais on the street eating things you can't imagine what have in them, and would be afraid to try. Many of these recipes look uninviting but blow your tastebuds off if you dare to go for it!Gaeng Khi Hlek is one of these recipes.

Ingredients;

Seasoning Mix;
500 gms Beef
4 cups of Khi Hlek leaves (Cassod tree, Siamese senna, Thai copperpod, Siamese cassia)
Coconut milk 1 kilogram, 1 tablespoon of sugar and 4 tablespoons of Nam Pla (Thai fish sauce)

Curry Mixture;
7 Large dried chilies and 20 Small "Khi Hnuu" chilies - 4 tablesoons of Lemon Grass
1 tablespoon of white Pepper and 4 tablespoons of Garlic cloves - 10 disc shaped slices of fresh cumin root, 2 tablespoons of red Thai schallot onions, 2 tablespoons of Galangal root in slices
a tablespoon or so of finely shredded Kaffir lime leaves, some "Gabpi" (กะปิ hai shrimp paste), and some salt.

Preparation method;

1.Pound the "Prik Gaeng" (seasoning) ingredients together preferably in a mortar and pestle (This is called a "Krok" in Thai; you can buy Krok Thai on this site through amazon), until a paste is formed).
2.Boil the Khi Hlek leaves until they lose their bitterness, then leave them to soak in the water.
3. Take the coconut and "Kan" it (คัน - a machine is used to grate the coconut flesh ending up with the milk, and cream as 2 separate products) - resulting in 4 cups of coconut cream/milk and some coconut flesh too. You can use maybe 4 small cartons of coconut milk or a mix milk and cream 60/40 .. available in most asian stores in your area or if not can use one of the links on this blog to order from amazon.com.
4. Take the beef which you have hopefully already grilled to a juicy texture and appearance, and slice it into bite sized slices. Take the thick cream off the coconut milk and simmer it in the pan until the fat breaks, and add the Prik gaeng (curry seasoning paste which you made in the 'Krok"), sauteeing it lightly until a fine aroma is produced.At this point you should add the roast/grilled/barbecued beef and stir fry for a minute or so..
Add the thin part of the coconut milk (called "Haang Gati" - หางกะทิิ), and bring to the boil, and add the Khi Hlek leaves. Then add the thin part of the coconut milk (called "Haang Gati" - หางกะทิิ), and bring to the boil gently simmering for a while.
Then add the thick creamy part of the coconut milk (called "Hua Gati" - หัวกะทิ); once the Gaeng is boilingfor a few minutes, add the sugar and Nam Pla (fish sauce - น้ำปลา) - test it to check if it
is salty-sweet enough (gaeng Khi Hlek should have a savoury, salty taste with a sweetness to it in the sauce)

Serve!

Khi Hlek tree has been proven to have a negative effect on the liver in casers of Hepatitis sufferers, so please eat in moderation if you have a bad liver. Khi Hlek is reputed to help ypou to sleep if eat and follow down with some warm water before sleeping. Also good for if you have a stuffed somach and constipated.
Below are some links to sites that have info on Khi Hlek, and it's availability

http://plants.usda.gov/java/profile?symbol=SESI3

Important Documents on the medicinal properties of Bai Khi Hlek

1. Thongsaard W, Dedachapunya C, Showpittapornchai U. Effects of subacute administration of barakol on liver and kidney function in rats. The 3rd World Congress on Medicinal Plant and Aromatic Plants for Human Welfare, Chiang Mai, Thailand, 3-7 Feb 2003.

2. Murakami A, Kondo A, Nakamura Y, Ohigashi H, Koshimizu K. Possible anti-tumor promoting properties of edible plants from Thailand, and identification of an active constituent, cardamonin, of Boesenbergia pandurata. Biosci Biotech Biochem 1993; 57(11):1971-3.

3. Permtermsin C, Chaichanthipyuth C, Lipipun V, et al. Evaluation of cytotoxic effect of barakol on P19 embryonal carcinoma cell. Thai J Pharm Sci 2002;Vol 26(suppl.):29.

Khee Lek can also be made with a variety ofm other ingredients such as fish or pork.



เครื่องปรุง

แกงขี้เหล็กใส่เนื้อย่าง
ใบอ่อนและดอกขี้เหล็กต้มสุก 2 ถ้วย
เนื้อวัวติดมันนิดหน่อย 2 ขีด
มะพร้าวขูด 1/2 กิโลกรัม
หัวกะทิ 1 ถ้วย
หางกะทิ 2 ถ้วย
น้ำปลาร้าต้มสุก 1/4 ถ้วย
น้ำตาลปีบ 1 ช้อนโต๊ะ
น้ำปลา 3 ช้อนโต๊ะ
น้ำพริกแกงคั่ว 3 ช้อนโต๊ะ

หมายเหตุ เนื้อวัวที่ใช้ให้เอามาย่างแบบน้ำตกแล้วหั่นชิ้นพอคำ

วิธีทำ

1. ผัดหัวกะทิครึ่งถ้วยให้แตกมัน แล้วใส่น้ำพริกแกงคั่ว ผัดให้หอมและแตกมันอีกครั้ง
2. ค่อยๆ ใส่หางกะทิ เอาน้ำปลาร้าใส่ พอเดือดใส่ใบและดอกขี้เหล็ก
3. เคี่ยวจนผักนุ่ม ปรุงรสด้วยน้ำตาลปีบ น้ำปลา ใส่เนื้อย่าง หัวกะทิที่เหลือคนให้เข้ากัน ตักใส่ถ้วย เสิร์ฟ

Khao Soi - Northern Thailand Noodle Soup

Khao Soi
Many travellers to Thailand's Northern Provinces aquire a taste for the seemingly defty thick noodle soup known as "Khao Soi". Khao Soi is a thick, reddish-orange opaque soup with noodles and chicken. It has an extremely tangy zing to it, and one of the high points is the sprinkling of additional fresh raw vegetables, pickles and spices to the dish yourself after being served.
Many Farang i meet in bangkok who are fresh out of Chiang Mai ask me where they can get some "Khao Soi",and mention thaqt they will miss it when they return home.
So i thought i should publish the recipe for all of you who are away from Thailand and need a dose of Khao Soi!

Ingredients
400 grams of chicken breast
1 pack of egg noodles (Sen Mee - เส้นหมี่่)
1 sachet/can pickled mustard green
2 Tablespoons of red curry paste
1 Tablespoon of curry paste
2 Tablespoons of thin soy sauce, or fish sauce (Nam Pla)
1 Tablespoon of sugar
1/4 cup of ginger
1/4 cup of sliced shallot onions (Hua Horm Daeng)
1 sprig Coriander
1 can coconut cream
3 cups of water
1/2 cup of soya oil for deep-frying
2 Tablespoon of oil for stir-frying

Preparation for the stock
Slice and wash the chicken breast, clean and dice the ginger root, cut into small pieces and grind it up in the mortar with the pestle (pestle and mortar are called "Saak" and "Krok" respectively in that order). Add the red curry paste to the Krok (ครก), and grind it in with the ginger root until well mixed.

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Heat oil (for stir-frying) in athe "Gata" (wok) on medium heat. When the oil is hot and smoking, add the "Prik gaeng" (paste you made in the mortar), and stir whilst frying until an aroma is present. Add the chicken breast slices, stirring constantly, add some curry powder, and stir thoroughly.

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Divide about 1/4 cup coconut cream (top portion of a can) in a small bowl. Add coconut milk about 1/4 cup at a time in curry paste, stir constantly until chicken breast is cooked, then add the rest of coconut milk.

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Let the mixture simmer about 10 minutes, add water, season with thin soy sauce (or fish sauce), and sugar. Bring the mixture to boil and remove from heat.
Preparation for curry sauce: Let the mixture simmer for 10 minutes, add water, season, bring to boil and remove from heat

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Preparation for side serving
Peel shallot, wash dirt, and cut into small dices. For pickled mustard, rinse, and slice into small pieces

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Pour 3 cups water in a pot, bring to boil on high heat, then add pickled mustard, and let it boil about 10 minutes. Drain, rinse in cold water, place in a bowl, add about 1 Tbsp white vinegar, and mix thoroughly.
Preparation for side serving: Boil water, add pickled mustard, boil for 10 minutes, drain, rinse in cold water, add 1 Tbsp white vinegar and mix thoroughly

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Pour 5 cups water in a pot, bring to boil on high heat, separate egg noodle loosely then add into boiled water, and boil until the noodles cook. Drain and rinse in cold water. Then add about 2 Tbsp vegetable oil, and mix thoroughly so they don't stick together.
Preparation for side serving: Boil water, separate the egg noodles loosely then add into boiled water until cook. Drain and rinse in cold water. Then add about 2 Tbsp vegetable oil, and mix thoroughly

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Heat oil about 3 Tbsp in a wok on medium heat. When oil is hot, add 1 Tbsp grounded red chillies, and fry about 1 minute. Remove from heat and set aside.
Preparation for side serving: Heat oil, add 1 Tbsp grounded red chillies, and fry about 1 minute. Remove from heat and set aside
Heat oil about 1/2 cup in a wok on medium-high heat. When oil is hot, add about 1/2 ball of egg noodles (disentangle them first), and deep-fry until golden brown and crisp. Remove from heat and drain on paper towel.

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Heat divided coconut cream in a microwave about 1 minute. Wash coriander, and chop the leavesfinely for sprinkling over the soup when serving..

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Serving
Put the egg noodles in a bowl, pour curry sauce, add sliced pickled mustard and diced shallots, top with crispy egg noodles, coriander, and coconut cream. Serve hot with a piece of lime and chilli oil.

Links;
www.ucancookthai.com

Tom Kloeng Pla Grorb - Crispy fish soup

ต้มโคล้งปลากรอบ
Tom Kloeng Pla Grorb - Spicy Sour soup with crispy fish.
I thought i would introduce one of the lesser known recipes now that the blog is beginning to take shape

Tom Kloeng Pla Grorb is a spicy, sour-tasting soup, some recipes prefer to use young tamarind leaf, others use the flower of the Tamarind tree.This assists in lending a more sour taste and special aroma to the soup.Th crispy fish adds a sweet taste and a smoky aroma to the dish. If you cant find Pla Grorb (a kind of fried or smoked dried fish), you can use some other kind of fish if you like. ( i recommend a smoked fish as this is part of the taste of the soup.
Ingredients;
Pla Grorb 8 units (8 dried fish)
6 Tomatoes
6 hom daeng (red small Thai shallots)
200gms straw mushrooms
3 lemongrass stalks
6 Kaffir lime leaves
4 pieces of Galangal root, sliced into oval slices
8 small dried chillies
1/2 a cup of fresh coriander leaves
1 teaspoon of sugar
4 tablespoons of lemon juice (lime juice if you can)
6 tablespoons of Nam Pla (Thai fish sauce)
3 cups of stock
save some coriander for decoration when serving.

Preparation method;

1.Roast the pla grorb on the stove for a few minutes to give them aroma, and place to one side.(you can roast them in a dry fryingpan/wok, or even grill or in the oven. In Thailand, most households have an earthen barbeque pot for making charcoal barbeque with.This is what is used to roast the fish with.
2.wash and chop the tomatoes, likewise wash the straw mushrooms thoroughly and slice into halves
3.take the shallots and dried chillies and dry-roast them in the "grata" (grata is the name for the wok-like frying pan used) with a little salt, and place to one side for the moment.
4.put the stock in a saucepan along with the Kaffir lime leaves, lemongrass, galangal root, chillies and hom daeng shallots, mushrooms and coriander.
5. once boiling, add the pla grorb and tomatoes, sugar, fish sauce. Switch the heat of and add the lemon/lime juice, whilst stirring continually to make sure the mixture binds.
Serve with some fresh coriander to garnish.
(if you don't like coriander leaf, then you can use parsley as a substitute).

Mama! The world of Instant Noodles

Thai Instant Noodles

Mamais the colloquial phrase used to mean instant noodles. In fact, "Mama" is the name of maybe the most successful brand of instant noodle in Thailand, and has become such an institution here, that people say "Mama", even if they mean "Wai Wai" or "Quik" brand! - whatever the case, instant noodles are as common as Coca Cola here. I must admit that i spent the first few years here only tryuing the "Mama" brand, thinking that they must be the best, as they seemed so popular and well known. These days, i have different brands for different recipes that i like.If i want to eat white vermicelli (bamee sen Mee) in clear soup, then i go for the Mama brand, but if i wish to eat "Phad Chaa" ( a dry noodle, with chili and basil leaf, quite spicy), then i go for Wai Wai Noodles

Mama brand Thai instant chan clear soup - 10 packs

The importance of Instant Noodles in Southeast Asia

When flooding is rife, when people are stuck on an island because boats can't take the people off in the storm, when poverty strikes - so many situations depend on the existence of "Mama" noodles, as well as a few other not so important seeming, but equally necessary for survival items (such as "Pla Grapong - tinned mackerel). When no fresh food is available for whatever reason, instant noodles are distributed to the affected parties , along with of course fresh water, candles, lighters and tinned fish (Canned mackerel in tomatoe sauce), rice.I myself have experienced poverty here ( i lived for ten days with 300 baht once which is less than 10 dollars!). If there were no instant noodles, i could not have lived so cheaply. A packet of instant noodles here costs only 6 baht (written July 2008). so in principle if you aren't too fat (i am slim), you can live on 3 bowls a day, which adds up to 18 baht! Poor people in the country rely on these products to fill their bellies every day. if you have 2 dollars a day to live on then you aren't going to spend it on one mean in an "Aharn Dtam Sang" shop (food made to order street restaurant), where it will cost you anything from 20 to 50 baht, depending on how you order.

Apart from the Cultural and economical facets of the story of Instant noodles in Thailand, and the fact that they are so dirt cheap, it is also true to say that instant noodles are absolutely delicious! There are so many different flavours now, maybe 100 or more - and about 5 main brand names. In this article i shall try to cover all the pssible brands and flavours i can find over the next weeks - meaning that you must return to this post to see the new info i add as i go along (as i do with most posts actually.)

Buy Instant Noodles Online Now!

Mama Clear soup Vermicelli! this has a real authentic texture to the noodle, they are almost the same as fresh noodles! the clear soup is a porky taste and apart from the stock powder provided, has garlic oil in the sachets inside the packet, which add a really fantastic tang to the taste of the soup. It also has some white pepper in the mixture, so be prepared for a peppery taste, but it isn't so hot that you break out in a sweat.This is one of my favourites when i am a bit low on power and feel a little ill, this clear soup really boosts my energy when i feel weak, and helps me to get my appetite back. Mama Sen Mee Nam sai(clear soup vermicelli) , is a meal that you can eat Instant noodles are quick and easy to make, and are perfect for that in-between-meal snack to keep you going until dinner time,. without leaving you so full that you can't eat later. The massive array of flavours and brands available boggles the mind, leaving one indecisive about which of them one should eat this time !

Phad Thai Thai Kitchen Noodle Cart, Pad Thai, 2.25-Ounces (Pack of 12)
Ingredients
Rice Noodles (Rice, Water), Seasoning Packet (Pure Cane Sugar, Tamarind, Soybean Sauce (Dried) [Water, Soybeans, Salt, Corn Starch, Maltodextrin], Shallot (Dried), Salt, Onion Flavor (Dried) [Onion, Soybean Oil], Silicon Dioxide [to Prevent Caking], Green Onions (Dried), Chili (Dried), Garlic (Dried), Paprika, Pepper, Oil Packet (Soybean Oi).

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Another of my favourite flavours is "Namtok" flavour. Namtok means "waterfall" in Thai, but actually is used to refer to noodle recipe, and also a grilled meat recipe from Isan country (Northeast). "Namtok" noodles, if freshly made, get some fresh blood poured into the soup at he end to lend a brownish colour to the soup, and add an amazingly tangy flavour to the dish. In the West, some people have an aversion to blood, but actually it gets cooked in the first seconds that it is poured into the boiling soup, and has a fantastic flavor and aroma! The instant Namtok noodle variety has an amazingly similar taste to the authentic fresh variety. If you have some mint leaves at home then you can garnish the soup with a couple of leaves, this will add a wonderful aroma to the soup, and increase the authenticity of the flavor. I often buy the "look chin" (fish or meatballs) and add them to the soup to make it a bit more "beefed up" - just adding on ore two of your favourite ingrediants makes the soup so much more luxurious. you can add a spoon of mincemeat or some fine shreds of chicken whatever you like, a few shrimps in the tom yam kung makes the dish come to life. But even if you just go for the purist way and eat them as they are, they are delicious.