Fulbright Thailand's Survival Cookbook 4th Edition

Fulbright Thailand’s Survival Cookbook

Editio 4th n

Disclaimer All recipes in this book were already tested and proved by the owners. Nonetheless, difference in taste, appearance, and side-effects may be possible.

All depends on you. Good luck!

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Just a Word

Thai people are in the ‘eating culture’ and that’s why Fulbright Thailand has come up with this idea of collecting ‘secret recipes’ from our Fulbright alumni.

Fulbright’s Survival Cookbook is not only a gift from the hearts of ‘pi pi’ to ‘nong nong’ but also a record of experiences passed form Fulbright generations to generations. Behind each of the recipes are smiles, laughter, and memories of the good old days. Together, they make a real treasure.

With respect, we’ve retained the original versions sent by our alumni to allow grantees to get a ‘feel’ of our Thainess when it comes to food!

Thanks to all the contributors for the sharing. And good luck for those trying.

Whether for socializing or survival, we believe this Cookbook has the answer!

TUSEF

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Table of Contents

4

Tips for Every First-time Cook

Starters, Soups & Salads All Seasons Chicken Wings Giant Eggplant Salad Hot Chili Dip with Ground Turkey Laap Moo Salted Chicken Spicy Fried Egg Salad Teriyaki Chicken Thai Dip Thai Beef Salad Thai Style Turkey Soup Thai Spicy Green Papaya Salad Thai Sushi Tuna Bun Very Easy and Delicious Crispy Fried Chicken Grilled Chicken

6 7 8 9 10 11 12 13 14 15 16 17 19 20 21

Mains & Side Dishes Chicken and Bamboo Shoots Curry Chicken Stew Corn Beef Omelet Chicken with Basil Crispy Omelet Korean Fried Noodles Kung-Pad-Prik-Pao Omelet with Potato Omelet with Spinach and Cheese Steamed Sticky Rice Sweet and Sour Vegetables Tom Yam Flavored Omelet Yam Instant Noodles

23 24 25 26 27 28 29 30 31 32 33 34 35

Desserts Baked Apple Guayboadchee Rice Pudding Moist Chocolate Chip Banana Bars

37 38 39 40

3

Tips for Every First-time Cook

Sakol Suethanapornkul Open Competition (2008) 175th Thailand-US Friendship Award University of Hawaii, Manoa Hawaii

A First-time cook always feels excited, albeit nervous at times. Sense of pride and trouble usually go hand in hand when an inexperienced cook gets ready for his/her first time cooking. Below are some tips that could be of any help: -

Before leaving the country, if you know your cooking skill is below par, buy as many readymade ingredients (e.g., Lobo, Rosa, etc.) as you wish.

-

Practice cooking before you leave the country, if you can. Try offering the food you cook to someone. Listen to his or her advice.

-

Observe a ‘mae-kah’ (vendor) when you order food from food stalls on the street. Notice which ingredient goes first, second, and third and how much is needed.

-

Once you have already settled in, search for the ingredients. Chinatown or Vietnamese shops usually have Thai products. Check local shops if they have a product you want.

Sometimes, you may need to let go your protectionist stance.

-

Cook for yourself first. Don’t cook too much. Taste if you like your own food. See what needs to be done so as to improve the taste and, if any, the presentation (beauty is in the eye of the beholder!)

-

If you’re not a food expert, you may need an English-Thai dictionary that has a section on food and produce. Browse through it for your confirmation.

Practice does make perfect in this case. Cooking is just like any other skill acquisition.

The more you cook, the quicker and the better the end product will be.

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Shop for ingredients at local supermarkets. Remember that each supermarket has its own weekly promotion. Sometimes a bag of rice may be a lot cheaper at supermarket A than supermarket B. Spend wisely and you can have quite an authentic Thai recipe within a budgeted price.

-

If you know you’ll be a busy person throughout the semester, plan for a day you will cook.

It is reasonable to cook for the whole week rather than everyday.

-

One way to help motivate yourself to eat your own food is to buy lunch or dinner on campus. You can enjoy the rest of the day having your own food!

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Starters, Soups & Salads

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All Seasons Chicken Wings

Adis Israngkura University Staff Development Program (1989) North Carolina State University Raleigh, North Carolina

Ingredients: 1.

Chicken wings 1 kg.

2.

Maggi 1 bottle 3.

Vegetable cooking oil

1 bottle

Preparation: 1.

Cut chicken wings in halves (upper wing and lower wing), leave the pointy wing tips on coz they are really good for sucking.

2.

Marinate the chicken wings in Maggi for 1 (one) hour.

3.

Fry the marinated wings in cooking oil (medium heat) until nice golden brown. Do not overcook coz it will make the chicken wings look dark which is not very nice to look at.

Tips: When serving, put on an innocent Fulbright face and tell your guests that this is a secret recipe that has been in your family for generations…. everyone will believe you.

All Seasons Chicken Wings got its name from: • When rich and feel happy, you can invite friends over and feed them with chicken wings.

• When hungry and runs out of money, you can fill your stomach with chicken wings and lots of plain steam rice.

• When in love, you can say “I love you” to your love one while sharing a bowl of chicken wings….very very romantic.

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Giant Eggplant Salad Siraporn Sawasdivorn Hubert H. Humphrey (1994) Emory University Atlanta Georgia

Ingredients: 1.

2 giant eggplants 2.

2 garlic 3.

10 onions 4. fresh or dried chilies 5. lime juice 6. fish sauce 7. sweet basil leaves Preparation: 1.

Grill eggplants (the skin might be burned a little bit).

2.

Roast garlic, onions, and chilies till the ingredients are almost burned.

3.

Peel off the burned parts, if any.

4.

Pound them well.

5.

Mix with fish sauce, lime juice, and sweet basil leaves.

Tips: You might add some broth for the milder flavor.

No strict rules for measurement. Just follow your own taste.

It’s herbal and cheap dish. Giant eggplant can be found at many U.S. supermarkets.

This dish can be kept for days and can go with both rice and bread.

It can make food in your lunch box tastier with Thai flavor.

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Hot Chili Dip with Ground Turkey (Nam-Prik-Ong Turkey)

Chalermsri Chantasingh Open Competition (1992) University of Kansas, Lawrence Kensas (Go Jayhawk!!)

Ingredients: 1.

200-300 grams of ground turkey (or any meat you like but turkey is good for this) 2.

1 1/2 teaspoon red-curry paste (or to taste, I.e. if you like it real hot, put a little more) 3.

2 teaspoon cooking oil 4.

One big yellow onion finely diced 5.

5-6 big tomatoes (either canned or fresh) finely diced 6.

1 teaspoon sugar or more 7.

Fish sauce or salt to taste Preparation: 1.

In a saucepan on medium high heat fry curry paste in cooking oil until it melts and smells good.

2.

Add ground turkey, onion, and tomatoes. Fry them until they mix well and thoroughly cooked.

3.

Add fish sauce and sugar. Taste and adjust the seasoning to taste.

4.

Let the pot simmer on low heat for about 5-8 minutes until everything blends well.

Let it cool down for a while.

5. Garnish with a few sprigs of fresh cilantro. Serve warm with rice and fresh vegetables like cucumber slices or iceberg lettuce.

Tips: 1.

If you put too much chili paste, it can get bitter. The chili paste can be either red curry or panaeng curry.

2.

The amount of onion and tomatoes depends on your taste.

3.

As with most Thai recipes, you can adjust any ingredients to taste.

4.

It can be served as a party dip IF you don’t make it too hot.

5.

This recipe is really easy to make and most of the time it turns out good. It can also be made some time before serving. It is also very nutritious and inexpensive.

6.

Ground turkey really resembles ground pork. So if you do not eat pork like me, use ground turkey when the original recipe calls for ground pork (such as stuffed cucumber soup /taeng-kwa yad-sai/ soup).

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Laap Moo

Atcharee Seetapun University Staff Development Program (2000) Indiana University Indiana

Ingredients: 1. Laap powder 2. Half pound of minced pork 3. Mint leaves (can be bought from Asian market) Preparation: 1.

Cook, boil the pork in a small rice cooker/pot 2.

When it is cooked, rinse the water out and add Laap powder.

3.

Chop mint leaves into small pieces and add them to the bowl 4.

Mix boiled pork, mint leaves and Laap powder together thoroughly

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Salted Chicken (Kai Tom Khem) Malee Suwana-adth Open Competition (1956) University of Texas at Austin Texas

Ingredients: 1. Roast chicken (whole) 2. Chicken soup (clear type) 3. Sweet soy sauce 4. Wheat flour 5. Red wine 6. Sugar

1 1 can 1 tea spoon 2 table spoons 0.5 glass 1 tea spoon

Preparation: 1. Cut roast chicken into large pieces 2. Mix ingredients no. 2, 3, 4 and 5; add sugar as needed 3. Place in proper bowl and marinate in refrigerator 15-30 min. (while taking shower) 4. Cook in medium heat for 10 min.; gently turn over chicken pieces & reheat 5 min.

Tips: If affordable, buy one roast pork leg. Cut into large cubes. Taste some with the other halfglass of wine while preparing other ingredients. Mix the remaining roast pork with the chicken (ingredient no.1).

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Spicy Fried Egg Salad (Yam Kai Dao)

Ratana Tungasvadi Open Competition Program (1959) University of Michigan Michigan

Ingredients: 1.

Pork 2.

Egg 3.

Lettuce or iceberg lettuce 4.

Tomato 5.

Onion 6.

Roasted peanut 7.

Cucumber 8.

Salt 9.

Sugar 10. Vinegar Preparation: 1.

Boil pork till cooked (or almost cooked) and slice in pieces.

2.

Fry egg till done (or almost done) and cut in pieces.

3.

Cut lettuce and cucumber. Slice tomato and onion in pieces.

4.

For dressing, mix salt, sugar, vinegar, and drinking water together. Stir well. Add medium ground peanut and chili 5.

Mix all together before served.

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Teriyaki Chicken

Kesrat Sukasam Humphrey Fellowship (1994) Cornell University New York

Ingredients: 1. Teriyaki sauce (5-7 table spoons) 2. Garlic (2-4 pieces, depend on the size), grind 3.

Onion (1 – 2 depend on the size), chop into small size 4.

Honey (1-2 tea spoon) 5.

Vinegar (1-2 tea spoon), pepper (1/2 tea spoon) 6.

Chicken (500 - 1000 g), chop to small pieces Preparation: 1.

Fully mix all ingredients 2.

Pour ¾ of the mixed ingredients on the chicken, leave it for about an hour 3.

Fry the chicken for 15 minutes ( or bake for 45 minutes) 4.

Ready to eat Tips: Can be applied to any kind of meat. Teriyaki sauce with pineapple is the best

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Thai Dip Sarawanee Jinayon Open Competition (1987) Northern Illinois University Illinois

Ingredients: 1. Ground pork 2. Ground shrimp 3. Ground roasted peanut 4. Canned coconut milk 5. Coriander 6. Fish sauce/ Salt 7. Sugar 8. Red onion 9. Unsalted corn chips Preparation: 1. Heat coconut milk in saucepan until boiled.

2. Add ground pork and shrimp. Stir until well cooked.

3. Add ground roasted peanut, fish sauce/salt, sugar, and red onion.

4. Sprinkle chopped coriander on top. Serve with unsalted corn chips

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Thai Beef Salad (Laap-Nuea)

Chalermsri Chantasingh Open Competition (1992) University of Kansas, Lawrence Kansas (Go Jayhawk!!)

Ingredients: 1.

300 grams of ground beef 2.

1 teaspoon of ground hot chili 3.

2 teaspoons of finely ground rice 4. a small can of mushroom slices (rinsed and dried) 5.

3 shallots finely sliced 6.

1 teaspoon of sugar 7.

Some mint leaves and spring onion finely sliced 8.

Some fish sauce 9.

Some lime juice Preparation: 1.

In a saucepan mix the beef with fish sauce, add some chicken broth (or just water) and cook it on medium heat until cooked. Add mushroom slices. Stir well.

2.

Turn off the heat. Add the sliced shallots, mint leaves, green spring onion, fish sauce, lime juice, ground chili, and sugar. Stir well to mix. Taste it and add fish sauce or lime juice to taste. Finally, add ground rice and stir well.

3.

Put in a bowl (or deep dish) and garnish with fresh mint leaves.

4.

Serve it with warm rice and fresh iceberg leaves.

Tips: 1.

You can use liver instead of mushrooms 2.

If you cannot finish it, don’t throw it away. You can make omelet with left-over /laap/.

It’s VERY good!!

3.

Iceberg lettuce leaves should be cleaned, trimmed, and refrigerated for about half an hour before serving.

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Thai Style Turkey Soup Juajan Wongpolganan Thai Visiting scholar (2004) Cornell University New York

Ingredients: 1. 400 ml coconut milk 2. 450g cooked turkey flesh(leftover from Thanksgiving Day and the like) 3. 4-5 kaffir lime leaves 4. 2-3 slices of garlangal 5. 1 lemon grass stick, split 6. 1 large leek, thinly sliced 7. 1 tbsp lemon juice 8. 2 tbsp Thai fish sauce 9 2-3 fresh red chillies, chopped 10. 1tsp sugar 11. 3 tbsp chopped fresh coriander leaves 12. 600ml water or chicken stock Preparation: 1. Cut the turkey into bite-size pieces and add to the pan with coconut milk and water.

Add the garlangale, lemon grass,leek, kiffir lime leaves and bring to the boil. Simmer and stir occasionally, for 15 minutes.

2. Add to the pan with the fish sauce, sugar, chillies and lemon juice. Stir in the coriander just before serving.

Tips: 1. Mix the fish sauce, sugar, lemon juice and chillies together to taste before adding the mixture to the pan.

2. Do not put the lid on the pan when cooking since the broth will overflow when being heated for a long time.

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Thai Spicy Green Papaya Salad (Som Tam Thai)

Yuphaphann Hoonchamlong Scholar-in-Residence Program (1995) University of Wisconsin-Madison Wisconsin

Ingredients: 1.

80 grm. Shredded green papaya 2.

10 grm. Dry shrimp (soaked, pulverized, and roasted) 3.

20 grm. Peanut (roasted and crushed) 4.

10 grm. Cut string beans 5.

30 grm. Cherry tomato (quartered) 6.

20 grm. Palm sugar 7.

1 1/2 grm. Lime juice 8.

1 3/4 grm. Fish sauce 9.

5 grm. Small garlic cloves 10. 2 pcs. Small red chilies Preparation: 1.

In a mortar, pound garlic and chilies together.

2.

Add peanuts, palm sugar, green papaya, string beans, and cherry tomato.

3.

Then keep pounding until well mixed.

4.

Season with fish sauce and lime juice.

5.

Mix in dry shrimp.

Tips: 1.

Ingredients for 1 serving 2.

The recipe from the Thai Public Relations Departments (http://Thailand.prd.go.th/ebook/kitchen/content/ch5.html) 3.

You can substitute papaya with grated carrot, chopped crab apple, or chopped cabbages. Be creative!

4.

If you don’t have a mortar, just toss it like salad with the “palm sugar/lime juice/fish sauce/chopped garlic/red chilies” mixture as dressing 5.

You can also make Fruit Somtam using the “dressing”

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Thai Sushi Kaemthong Indaratna University Staff Development Program (1978) Bowling Green State University Ohio

Ingredients: 1.

Thai Hand-milled Hom Mali/Thai Jasmine Rice 2.

Thai sticky rice 3.

Roasted/Grilled chicken/beef/pork/fish/salmon 4.

Flavoured sea weed 5.

Thai fish sauce 6.

Lime/lemon 7.

Fresh coriander 8.

Garlic 9.

Mixed/black sesame 10. Dry chilly (optional) Preparation: 1.

Mix half of two types of rice to cook 2.

Shred the selected meat of 1 inch long 3.

Chop garlic, squeeze in lemon and chilly (Optional). Mix all in fish sauce. Blend all flavorings for wellbalanced taste.

4.

Mix the meat into the flavored fish sauce 5.

Chop fresh coriander into 1 inch long 6.

Place the sea weed, sesame at the bottom of the first half of sushi block 7.

Fill the first half of the block with rice. Make it half full only.

8.

In the middle of the rice put in flavored meat and fresh coriander 9.

Repeat the same process to fill the rice in the second half of sushi block. This time, no need to add meat and coriander 10. Press the second half block on sushi first half of block to complete a full portion of sushi.

11. When the two half are well pressed to look like a small rice roll/suchi, carefully drop the whole sushi into a food wrapper to wrap it to keep the rice soft.

12. Make more rice rolls/Thai Sushi for convenient packed meal.

Tips:

1.

2.

3.

4.

A simple Japanese sushi block is available in most Japanese grocery stores. If there is no sushi block, make do with two small bowls of equal sizes.

If the two halves do not stick well together, add a little more rice on one of the two halves.

One can try with other meat/vegetables/flavorings.

Put the wrapped sushi in a fridge for later meals/lunch box.

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Note:

I invented this recipe because I do not like raw meat of the typical sushi. Besides, I like our taste of Thai grilled chicken/pork with sticky rice and I can prepare it in advance for convenient and healthy breakfast/lunch to work.

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Tuna Bun Sarawanee Jinayon Open Competition (1987) Northern Illinois University Illinois

Ingredients: 1.

A bag of rounded buns 2.

Canned tuna 3.

Mayonnaise 4.

Sliced prickle (any kind) 5.

Sliced cheese Preparation: 1.

Cut each bun in half (like donut) 2.

Spread mayonnaise on cut side 3.

Layer tuna and prickle on bun half with sliced cheese on top 4.

Bake until cheese is melted (like pizza!)

Tips: 1.

You can replace tuna with any cooked meat 2.

Other ingredients e.g. onion, paprika can be added.

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Very Easy and Delicious Crispy Fried Chicken

Wiwan Sanasuttipun University and Staff Development (1992) University of North Carolina at Chapel Hill North Carolina

Ingredients: 1.

Fresh whole chicken (cut into about 10 big pieces, washed with water) 2.

Good fish sauce 3.

Cooking oil Preparation: 1.

Put the chicken in a big bowl or plate, cover with food cover, and cook in a microwave for about 15-20 min or until it is cooked ( like steamed chicken).

3.

Deep fry the pre-cooked chicken in cooking oil (medium heat) until the meat turns brown; fry a few pieces at a time.

4.

Place the fried chicken on paper towel to take away access cooking oil, transfer the chicken to another plate. While the chicken is still warm, sprinkle both sides of each piece with good fish sauce (adjust the amount as you like).

Note: I got this recipe from my aunt Chumnean in Virginia. Everybody likes her fried chicken very much and always requests for more!

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Grilled Chicken Jamie Giles, ETA 2010-2011 in Lampang, Thailand

Ingredients 1. 1-2 lbs. skinless, boneless chicken, or shrimp or tenderloin steak 2. Marinade (Can make the marinade below or buy pre-made marinades for $2-5 at grocery store in the salad dressing section) Marinade: 1. 3 tbsp. soy sauce 2. 1/2 c. water 3. 1 tbsp. honey 4. 1 green onion, chopped 5. 1 tsp. lime juice 6. 1 tbsp. white wine or sherry Preparation: Mix all marinade ingredients in a large shallow dish or pour in pre-made marinade. Add boneless chicken breasts or meat of choice. Toss lightly to cover. Cover dish tightly and refrigerate for 2-6 hours. Remove meat from marinade and cook on heated grill or broil.

TIP: Buy a George Forman small Grill: An essential for easy, quick, at-home cooking. It is a small grill that can make sandwiches, grilled pork, beef, chicken, and vegetables. It can be bought at your local supermarket chain for about $20 (Wal-mart , Target, Trader Joes, Whole foods, Stop-N-Shop).

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Mains & Side Dishes

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Chicken and Bamboo Shoots Curry

Suwipa Wanasathop Open Competition (1986) State University of New York at Buffalo New York

Ingredients: 1. Chicken 1/2 kg.

2. Red curry paste (I recommend “ Nam Jai” or “Mae Ploy“ brand) 3. Coconut milk 2 cups 4. Bamboo shoots (sliced) 300 grams (1 can) 5. Fish sauce 2 tablespoon 6. Salt 1/4 teaspoon and sugar 1 ½ teaspoon 7. Kaffir lime leaves 5 8. Fresh red chili, sliced 1 9. Sweet basil leaves 1/2cups Preparation: 1.

Pour half of the coconut milk to a slow boil, stirring constantly. Put in the red curry paste and chicken. Stir until the chicken is cooked.

2.

Add the remaining coconut milk, bamboo shoots, sugar and fish sauce. Boil slowly.

3.

Add kaffir lime leaves and chili. Remove from heat and garnish with sweet basil Tips: 1.

Put in small amount of curry paste first and add more to your taste.

2.

Very fulfilling when serving hot with rice.

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Chicken Stew

Thanat Atchatavivan Open Competition (2001) University of Michigan, Ann Arbor Michigan

Ingredients: 1.

Chicken drumsticks, thighs, breasts, any part 2.

Potato 3.

Tomato 4.

Onions 5.

Cabbage 6.

Salt & pepper Preparation: Peel potato & chop them into cubes 1.

2.

Peel onions & chop up 3.

Chop up cabbage 4.

Slice tomato 5.

Fill up pot with water & boil 6.

Once water is boiling, put everything in!

7.

Boil for long time, about an hour.

8.

Add salt & pepper to taste. Boil some more.

9.

When all soft, its good to eat.

Tips: 1.

Good to eat on a cold day 2.

Easy to make. Just boil & go do something else. But be careful to add water if needed

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Corn Beef Omelets Ariya Aruninta Fulbright Junior Research Scholar Program (2003) Great Cities Institute, University of Illinois at Chicago Illinois

Ingredients: 1. Egg 2.

Corn beef 3.

Onion 4.

Sweet pepper 5.

Cheddar Cheese (Optional) Preparation: 1.

(Same as Thai omelets) 2.

Instead of using grounded pork, using corn-beef… stir mixed with egg 3.

Add cheese and sweet pepper

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Chicken with Basil

Thanat Atchatavivan Open Competition (2001) University of Michigan, Ann Arbor Michigan

Ingredients: 1.

Boneless chicken thigh >> More tender than chicken breast 2.

Holy basil 3.

Dried chili 4.

Garlic 5.

Fish sauce (nam pla) 6.

Oyster sauce Preparation: 1.

Slice the chicken thigh into small pieces (about 1 inch long).

2.

Chop the garlic into bits 3.

Pour 1 tablespoon of oil into the frying pan 4.

Put garlic in the pan. Fry abit until abit brown 5.

Put in the chicken. Fry until almost cooked 6.

Put in the basil & dried chili.

7.

Add nam pla & abit of oyster sauce 8.

Stir fry until ready Tips: 1.

To remove garlic skin easily, crush the whole garlic first. The skin will break & come off easily 2.

Beware of the pungent smell when frying the basil & chili!

3.

Chicken thighs are more tender than breast 4.

Most supermarkets have fresh basil leaves, called “holy basil”. McCormick brand is good

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Crispy Omelet Anusorn Kusalwong Thai Visiting Scholar (2003) University of Hawaii at Manoa Hawaii

Ingredients: 1.

1-2 eggs (at room temperature) 2.

Gogi powder 3.

1-2 teaspoons of baking soda 4.

Fish sauce and sugar 5.

Oil Preparation: 1.

Whisk together egg, Gogi (already mixed with water), baking soda, fish sauce, and sugar 2.

Deep fry at high temperature (use a lot of oil and pour the mixture from a bit higher position to make the omelet crispy) 3.

Serve with chili sauce Tips: You may add ground pork, shrimp, cramp, canned fish, red onion, tuna, corn, chili, etc. to make it tastier.

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Korean Fried Noodles

Thanat Atchatavivan Open Competition (2001) University of Michigan, Ann Arbor Michigan

Ingredients: 1.

Korean instant noodles with seasoning pack (Can also use Thai mama, but Korean is better) 2.

Ham 3.

Eggs 4. Cabbage Preparation: 1.

Wash the cabbage 2. Crack eggs in a bowl & mix them 3.

Slice ham into strips 4.

Boil the noodles to make them soft, but don’t put seasoning in yet!

5.

Take noodles out of water & put them in dry bowl 6.

Put 1 tablespoon of cooking oil onto frying pan.

7.

Heat pan for about 1 min until oil is hot 8. Put cabbage into pan. Stir to prevent from burning. Cook until it is soft 9.

Put ham in. Stir around for a while 10. Put the noodles in. Pour the noodle seasoning in. Mix around.

11. Pour the eggs in. Stir around until cooked.

12. Ready to eat!

Tips: Easy & quick to make. You can try out other ingredients, like chicken, pork, shrimp, etc.

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Kung-Pad-Prik-Pao Narongchai Rungwichitsin Global Undergraduate Exchange Program (2009) Maryville College Tennessee

Ingredients: 1. 3-5 eggs 2. 6-8 teaspoons Chilli paste in soy bean oil (Namprik Pao) 3. 2-3 teaspoons Oyster sauce 4. 1-2 fish sauce 5. 2-3 garlic 6. 5-10 spring onion 7. shrimp (about half – 1 pound) (you can use any kind of meat instead of shrimp) Preparation: 1 Chop garlic and the white part of spring onion grainy 2. Cut the green part of the spring onion into a large pieces (about 1 inch) 3. Whisk together eggs, namprik pao, oyster sauce, fish sauce, and a very little water 4. Fry the chopped garlic and white part of spring onion grainy until it turn golden brown 5. Add shrimps and mix them with the fried garlic and spring onion 6. (wait until shrimp almost cooked) Add the mixed eggs namprik pao, oyster sauce, fish sauce, and a very little water 7. (wait until eggs almost cooked) add the cut green part of the spring onion 8. serve with jasmine rice

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Omelet with Potato Anusorn Kusalwong Thai Visiting Scholar (2003) University of Hawaii at Manoa Hawaii

Ingredients: 1.

Eggs 2.

Potato 3.

Chopped garlic 4.

Chopped coriander 5.

Butter 6.

Salt 7.

Ground pepper 8.

Oil Preparation: 1.

Cut potato into small cubes 2.

Deep fry until they turn golden brown. Leave on waxed paper.

3.

Stir fry coriander, garlic, ground pepper, and salt.

4.

Add fried potato and butter. Mix well.

5.

Add whisked egg over the mixture. Wait until the lower part is cooked then turn it upside down.

6.

Serve with tomato sauce and steam rice.

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Omelet with Spinach and Cheese Anusorn Kusalwong Thai Visiting Scholar (2003) University of Hawaii at Manoa Hawaii

Ingredients: 1.

Egg 1 2.

Oyster sauce 2 teaspoons 3.

Ground pork 1 tablespoon 4.

Shopped spinach 1 tablespoon 5.

Mozzarella cheese 1 tablespoon 6.

Oil Preparation: 1.

Mix egg, oyster sauce, ground pork, Mozzarella cheese, and spinach 2.

Fry on medium heat

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Steamed Sticky Rice Microwave Version

Yuphaphann Hoonchamlong Scholar-in-Residence Program (1995) University of Wisconsin-Madison Wisconsin

Ingredients: 1.

1 kg. Uncooked sticky rice Preparation:

1.

2.

Rinse sticky rice and soak overnight.

3.

Microwave on high for about 10-15 minutes.

Place the soaked rice in a microwavable bowl, keep the water level just about the same level as the rice.

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Sweet and Sour Vegetables Sarawanee Jinayon Open Competition (1987) Northern Illinois University Illinois

Ingredients: 1.

Canned pineapple 2.

Any kind of meat 3.

Garlic 4.

Onion 5.

Tomato 6.

Bell pepper 7.

Vinegar 8.

Fish sauce 9.

Sugar 10. Tapioca flour Preparation: 1.

Fry garlic until it turns golden brown.

2.

Add meat and fry until it is almost done.

3.

Add bell pepper, tomato, onion, and canned pineapple. Stir until well mixed. Flavor with fish sauce, vinegar, and sugar 4.

In a small cup, add water and tapioca flour. Stir well and pour it into the mixture in saucepan.

5.

Serve with steam rice or noodle.

Tips: 1.

You can make a big portion and store it in the freezer as supply for a whole week.

When reheating, you may add sliced canned water chestnut to make more oriental taste.

2.

You can also add other ingredients e.g. scallop

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Tom Yam Flavored Omelet

Anusorn Kusalwong Thai Visiting Scholar (2003) University of Hawaii at Manoa Hawaii

Ingredients: 1.

2 Eggs 2.

1/2 tablespoon of lime juice 3.

1 lemongrass, sliced 4.

3-5 chilies, chopped 5.

1/2 tablespoon of fish sauce 6.

2 Kaffir leaves, shredded 7.

2 tablespoons of shopped shrimp 8.

1 teaspoon of black chili paste (nam prick p0w) Preparation: 1.

Mix all ingredients well together 2.

Fry on high heat 3.

Serve with steam rice

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Yum Instant Noodle Somsonge Burusphat Thai Visiting Scholar (1994) University of Wisconsin, Madison Wisconsin

Ingredients: 1.

1 pack of instant noodle (Tom Yum Koong Flavor) 2. ¼ cup of cooked and sliced cabbage 3. ¼ cup of cooked grounded pork or shrimps or artificial craps or combination thereof 4.

1 table spoon of lime juice Preparation: 1.

Put instant noodle in boiling water until it becomes soft, sieve and put it in a bowl, add all remaining ingredients 2.

Sprinkle all seasonings and spices in sachets provided in the noodle pack into the noodle bowl and stir.

Tips: Vegetable at your choice can be added, i.e. cooked mushroom, broccoli, etc.

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Desserts

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Baked Apples Sarawanee Jinayon Open Competition (1987) Northern Illinois University Illinois

Ingredients: 11. Apples 12. Sugar Preparation: 6.

Wash apples and make small holes on the top.

7.

Fill in with sugar.

8.

Bake in oven until sugar is melted.

9.

Serve while hot.

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Guayboadchee Somsonge Burusphat Asian Scholar in Residence (1994) University of Wisconsin, Madison Wisconsin

Ingredients:

1.

2.

3.

4.

2 bananas 2 1/2 cup of coconut milk 3/4 cup of sugar ½ teaspoon of salt

Preparation:

1.

2.

3.

4.

Tips:

1.

Cut bananas into pieces Heat coconut milk until hot Put all pieces of bananas into hot coconut milk When bananas are cooked, add sugar and salt

Bananas can be substituted by sweet potatoes

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Rice Pudding Alisara (Rungnontarat) Charinsarn Open Competition (1997) Northwestern University Illinois

Ingredients: 1.

Cooked rice 2.

Milk 3.

Sugar Preparation: 1.

Mix everything together.

2.

Boil the mixture.

Tips: There’s no fixed rule about the ingredient - - sugar at the amount of sweetness you want, milk at the amount to make it look like a congee.

You can also add a sprinkle of flavor such as cardamon if you like.

Notes: This is super easy. It’s suitable for those who don’t really know to cook (like me:P) Might not be the favorite dessert for Thai people, but Americans eat them! It’s also very quick and easy for sweet lovers.

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Moist Chocolate Chip Banana Bars Steven Lin, Fulbright ETA 2010-11, Sukhothai

Ingredients 1. 2/3 cup butter or margarine 2. 1/3 cup canola oil 3. 2/3 cup white sugar 4. 2/3 cup brown sugar 5. 1 egg 6. 1 tsp vanilla 7. 2 medium sized ripe bananas, mashed (I usually put in three because it makes them moister and they hold together better) 8. 1-1/2 cups all purpose flour 9. 1/2 cup whole wheat flour 10. 2 tsp baking powder 11. 1 6-oz package chocolate chips Preparation: Cream together margarine/oil and sugars until they become light and fluffy. Add egg and vanilla; beat well. Stir in mashed bananas. Stir together the flours, chocolate chips, and baking powder. Add this to the banana mixture and beat until combined. Spread evenly in a greased 15-1/2” X 10-1/2” baking pan. Bake at 350 degrees F for 25 minutes or until done. Cool and cut in squares. Makes 24 bars. Great for parties or for breakfast. Can be stored in the refrigerator for a while.

Note: This is the original recipe from "Cooking with Gourmet Grains," Stone-Buhr Milling Company 1971, but with some of my own changes. It is very easy to make and the ingredients are easy to find anywhere.

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A man seldom thinks with more earnestness of anything than he does of his dinner.

(Samuel Johnson) Eat, drink, and be merry, for tomorrow we may diet.

(Harry Kurnitz) One cannot think well, love well, sleep well, if one has not dined well.

(Virginia Woolf) There is no love sincerer than the love of food.

(George Bernard Shaw)

http://www.famous-quotes.com/

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Thailand-U.S. Th il nd U S Educ Educational tion l Found Foundation tion (TUSEF) Thai Wah Tower 1, 3rd floor, 21/5 South Sathorn Rd. Bangkok 10120 Thailand Tel. 662 285 0581-2, Fax. 662 285 0583 tusef@fulbrightthai.org