Thai Food – Phad Ka Prao and Kaeng Liang Recipe
Phad Ka Prao
Ingredients
Phad Ka Prao Sauce 80g
Chicken fillet 80 g
Steamed rice 250 g Cut into 0.5 cm
Vegetable oil 20g
water 5g
Chopped red chilli 25 g
Note: This serving is for 2 servings.
how to cook
1. Fry the chopped chicken in oil until the meat is cooked.
2. Add hot chili, steamed rice and Phad Ka Prao sauce, mix well. Add the basil, mix before removing from the heat and it is ready to serve.
Phad Ka Prao Sauce Ingredient
Ingredients
Basil 50g Garlic 375g
Galangal 50g
Prawn paste 15g
Palm sugar 100g
Vegetable oil 500g
Hot chillies (green/red) 150 g
Shallots 125g
Ground pepper 2.5g
Fish sauce 375g
Salt 25g
water 1000g
Note: This recipe makes 2.5kg of Pad Ka Prao sauce
how to cook
1. Grind the hot chilies, garlic, shallots, galangal, cayenne, and shrimp paste together. Add the basil and mash coarsely.
2. Stir the Pad Ka Prao paste with oil until fragrant.
3. Add the fish sauce, palm sugar and salt.
4. Pack in plastic bags, 80 grams per bag.
Khao Phad Ka Prao’s strong point: Less calories and fat compared to Phad Thai. High phosphorus from chicken.
Medical Benefit
– Basil: Releases tensions, arterial hypertension
– Red and green hot chili: Digestive, laxative, expectorant, cold relief
– Shallot: Relief of colds, catarrh
– Garlic: Reduces cholesterol, cancer, infection, antifungal
– Galangal: Carminative, expectorant
Kaeng Liang (Spicy Herb Vegetable Soup) Main Ingredient
Ingredients
Kaeng Liaeng Soup 500gz
Peeled and chopped pumpkins 450 g
Peeled and chopped zucchini 300 g
Mushroom 250g
Ivy Gourd 150g
Basil lemon 70g
Note: This recipe is for 3 servings.
1. Add Kaeng Liaeng soup in a pot, bring to a boil.
2. Add the sliced pumpkins first, and then add other vegetables like sponge gourd, mushrooms, and ivy gourd. Boil it. Remove from heat, then sprinkle with lemon basil.
3. Ready to serve.
Kaeng Liang Soup Ingredient
Ingredients
ground pepper 100g
Shallot 750g
Dried prawns 600 g
Food seasoning (pork flavor) 270 g
Prawn paste 260g
Thai chillies 40 g
water 13kg
Note: These ingredients are for 13 kg.
how to cook
1. Finely pound the dried shrimp. Add pepper, Thai chiles, shrimp paste, and shallots into the mortar and crush finely.
2. Put the Kaeng Liaeng paste and water in a pot. Add food seasoning and bring to a boil.
Kaeng Liang’s strong point: Low fat and low calories. Vegetable fibers.
Medical Benefit
Pepper: peptic, carminative, refreshing
Shallot: Relief from colds, catarrh
Hot chili: Digestive, laxative, expectorant, cold relief
Sweet Basil: Carminative
Gord gourd: Carminative, relieve fever, nourishes the eyes
Sponge Gourd: Nourishes the heart, laxative, refreshing
Pumpkin: Nourishes the eyes