Steam thai fish curry

400 gram fish fillet 
3 tablespoons Thai Red Curry Paste 
2 cups coconut milk 18% fat
1 teaspoon fish sauce 
1 teaspoon Palm sugar 
4-5 Kaffir lime leaves 
1 cup basil leaves

1 Red chillies 

1. Mix red curry paste with the fish fillets stir well, slowly add all the coconut milk (while constantly stirring) followed by an egg now season with fish sauce and palm sugar. Continue stirring until sticky.
Put on a  takoyaki with basil  and steam
2. steam on medium heat for 10 minutes or until done, decorate with coconut milk, kaffir lime leaves, and chili peppers

Thai Noodle Soup Beef

1 cube beef broth
3 cloves of garlic, minced or finely chopped
4 dried star anise flowers
2 cinnamon stick
1 cup thin beef slices
8 Asian-style beef meatballs
1 tbsp sweet soy sauce
1 tbsp soy sauce
1 tbsp brown sugar
fishsauce to taste
about 4 oz of dried rice noodles
4 stalks of celery, coarsely chopped
a handful of sweet basil leaves
1/2 cup bean sprouts

1 Add beef broth and about 4 cups of water to a small soup pot or saucepan. Bring to a boil.
2 Add celery, cinnamon sticks, star anise, garlic, sweet soy sauce, soy sauce, sugar and fishsauce.
3 Turn the heat down to low and let cook for about 20 minutes.
4 Cook rice noodles according to the instructions on the packet. Drain well and place the cooked rice noodles into a serving bowls.
5 Bring the broth to a boil again, add beef slices and meatballs
6 Top with fresh bean sprouts and sweet basil leaves

Stir fried noodles "Pad Thai"

  • 300g Thin rice noodles
  • 5 pcs. big  prawns
  • 3 egg
  • 500g. salted peanuts
  • 300g tofu
  • 50 g. Chinese leek leaves
  • 3 tablespoons fish sauce
  • 50g. Minced pickled white radish
  • 4 tablespoons Sugar 
  • ½ tablespoon crushed dried chili 
  • 1 Teaspoon chopped red onion thai 
  • 1 Teaspoon minced garlic 
  • 4 tablespoons Tamarind extract 
  • ½ cup oil 
  • 100g fresh bean sprout
Fresh bean sprout, Fresh Spring onions, both of lime, chopped salted peanuts,
Chili powder, sugar, rice vinegar, Dried small shrimp

1. Heat oil in a wok, add the garlic and red thai onions, when they are yellow, add noodles
(if using dried noodles, so they must be soaked in hot water until soft) and stir so the noodles do not stick to the wok. Move the noodles to one side of wok.

2. Add 3 tablespoons oil into wok when the oil is hot, add prawns, tofu, pickled radish, chili, sugar, tamarind extract and fish sauce and saute the agitation.

3. Add 2 tablespoons oil when the oil is hot, stir eggs and peanuts, add Chinese leek leaves and bean sprout.

Delicious thai mushroom salad

"Yam Head Hue Nue" (2 Pers.)

200g big shrimp "Gong"
200g Fresh Thai ear mushrooms "Head hat nue"
½ tea spoon Salt "Gørre"
2 tablespoons lime juice "Nam fool mare naou"
3- 4 fresh red chilli (large) "Piki nue"
5 pieces. Fresh Red Onion "Hourm dang"
2 stalks. Fresh scallion "Don hourm"
1 stalk Coriander "Pak tie"
1 stalk Mint "Salanær"
½ tea spoon Sugar "Nam dan"

1. Boil the water and add ear fungus, and cook 2-3 minutes and taken up and cut into large pieces
2. Cook the shrimp until they are red and remove them.
3. Cut the red onion into wedges.
4. Chop the scallions and chili.
5. Getting it all in a bowl.
6. Now add salt, lime, cilantro, mint and sugar and stir well rounded.

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500 g chicken or lean svinekød

1 letter satay seasoning mix 

1¼ dl. Coconut milk

1 pk. Satay skewers 

3 tablespoons. Vegetable oil

1. Cut the meat into very thin slices.

2. Letter A is mixed with a little water, pour it over the meat, in a porcelain dish.
3. Mix well. Ask the dish in the fridge for several hours, like the next day.
4. Place 1-2 slices of meat on each satay wooden skewer. (Satay skewers can be soaked for several hours in a dish of water before use. This avoids that they burn during grilling.)
5. Grill Fry satay skewers brown on all sides over high heat.
6. Serve hot with satay sauce and sweet chili sauce or Satay sauce
7. Letter B mixed with coconut milk and oil to boil
8. Make this sauce in a small bowl

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Omelet with Pork (4 pers.).

• 125 g fresh minced pork
• 1¼ cups water
• 4 lightly beaten egg
• 2 tablespoons vegetable oil
• 2 cloves minced garlic
• 1 tbsp light soy sauce
• 3 chopped scallions
• 1 bag chopped cilantro with roots
• 100g sugar peas
• 100g mini corn

1. Heat 1 tablespoon oil in a large frying pan, add the pork and garlic and cook until the meat is brown.

2. Add the light soy sauce and water, bring to the boil. Turn down the heat and simmer until the liquid has evaporated. Remove the meat and set it aside.

3. Wash and dry the pan and put it back on the stove. Add the last tablespoon oil and let it run across the forehead. Pour the beaten eggs to the pan.

4. Put the pork, scallions, mini corn, sugar peas and coriander over the egg mixture and cover with the lid. Fry the omelet at a moderate heat until the eggs begin to set. Fold half of the omelet over the other half and rose again, to the egg mixture in the middle is solidified, garnish the omelet with fresh coriander

As option, recommended A very delicious sweet chili sauce

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Strong shrimp soup "Tom Yam Gong" (2 Pers.)

¾ liter water "Nam" 1 letter "Tom Yam Paste"
50g China shrimp "Gong"
1 Canned Thai Mushrooms "Head Houm"
1 tablespoon fish sauce "Nam Ba"
2 tablespoons lime juice "Nam fool mare naou"
3- 4 fresh red chilli "Piki nue" 2-3 pieces. fresh lemongrass (Da kai)
2-3 pieces. Kaffir lime leaves (Bai ma gut)
1 dl cream (Cream)

Garnish: Fresh coriander

Accessories: Jasmine rice "kau"

1. Boil the water and add Tom Yam paste.
2. Add the shrimp and  Mushrooms
3. Cut the lemon grass and kaffir lime leaves into strips
4. Add fish sauce, lime juice, cream, lemon grass, kaffir lime leaves and chili.
5. Garnish with cilantro leaves.
6. Serve with steamed long grain jasmine rice.

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EASY & FAST Sushi (10 pieces.)

500g Smoked salmon
6 cups water
500 g sushi rice
10 pcs. Sushi Nori seaweed sheets
1½ tea spoon Tamanoi sushinoko

1. The rice is rinsed and boiled about 15 min, add Tamanoi sushinoko
2. A rod plate placed on a sushi mat, moisture easily with a little water.
3. A layer of rice distributed over the seaweed, ca. 4 cm has to be free at one end.
4. Make a well in the rice and place the fish and possibly. pickled ginger slightly wasabi ironed onto the fish.
5. Scroll to a rolade, cut into 3- 4 cm thick slices

pickled ginger
Wasabi paste
Sushi Soy
Sushi mat


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Beef with Masaman curry paste (4 persons.)

500 g beef into strips
2 tablespoons fresh Masaman curry paste
1 tablespoon vegetable oil
8 pcs. Fresh sweet basil leaves
½ cans. coconut milk
2 tablespoons fish sauce
8-10 paragraphs. Thai cardamom seeds
1 tablespoon coconut sugar

If you want it HOT add 3-4 small thai chili

1. Heat oil in a pan, add curry paste, sweet basil and saute it for 3 minutes, stirring. Stir in coconut milk, fish sauce, cardamom seeds, "Chili" and coconut sugar and bring to the boil. Turn down the heat and simmer for 4 minutes.
2. Add the meat and simmer, uncovered, for 4-5 minutes, until the meat is done.
3. Serve with steamed jasmine rice.

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Chicken with fresh basil and long thai beans "Pad bai ka pau" (4 pers.)


200 g Long Thai beans "Tuur fak jaau"
200 g mini corn "kapoot"
1 tablespoon vegetable oil "Nam Man"
3 cloves minced garlic "Gai TIRM"
250 g chicken into thin slices "gaii"
30 fresh holy basil leaves "Bai ka pau"
2 tablespoons fish sauce "Nam Ba"
2 tablespoons water "Nam"
3- 4 fresh red chilli "Piki nue"

Accessories:Jasmine rice "kau"

 1. Cut the long Thai beans and mini corn in 5 cm long pieces.

 2. Heat oil in a wok or large saute pan. Add garlic and chicken and fry it lightly. Add holy basil    leaves, chillies, mini corn and beans and stir-fry for about 1 minute

3. Add the fish sauce and water, and cook for 1 minute, to the beans and mini corn is cooked but still  very brittle.

Serve with steamed long grain jasmine rice.

Mixed vegetables in oyster sauce (6 pers.)

 fried broccoli leaves, carrots, Lange thai beans, garlic and bean sprouts.
6 stalks Thai broccoli leaves
2 large carrots
200 g Lange thai beans
1 tbsp. vegetable oil
3 cloves minced garlic
125 g of bean sprouts
2 tablespoons oyster sauce
1 tablespoon water
1 teaspoon coconut sugar

1. Rinse broccoli leaves thoroughly and cut both leaves and stems into pieces 5 cm. Peel the carrots and cut into thin slices. Cut the beans into pieces 5 cm.

2. Heat oil in a wok or large saute pan. Add the garlic and fry for 30 seconds. Then, Broccoli leaves, carrots and beans, and short frying for 3 minutes.

3. Add the bean sprouts, oyster sauce, coconut water and sugar and boil for 1 minute
. Server with very hot with steamed jasmine rice.

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Fried rice with chicken in chilli & garlic sauce (2 pers.)


150 g chicken in very thin strips.
2 beaten eggs.
350g cooked jasmine rice. 
3 table spoon oil 
2 stalks scallions. 
1 t. Oyster sauce 
1½ table spoon Chili & garlic sauce. 


1. Heat oil and fry the meat, add now eggs and stir to half-finished.
2. Add the rice, oyster sauce and chilli & garlic sauce. Stir now to the rice to it is very hot
3. Now add the spring onions.

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Hot thai beef salad (8 pers.)


1 kg beef,  cut into 2 equal pieces
1 peeled cucumber into thin slices
2 tomatoes, sliced
½ onion into strips
Fresh coriander leaves
Fresh red chili in strips

Coriander Marinade:

4 tbsp. soy sauce
2 tbsp. vegetable oil
1 tbsp. finely chopped fresh cilantro
1 tsp. ground coriander
1 tablespoon coconut sugar
Freshly ground black pepper

1. Place the meat in a deep porcelain or glass dish.
2. Marinade: Whisk soy sauce, oil, ground and fresh coriander, sugar and black pepper together in a small bowl. Pour the marinade over the meat and set it aside for at least 1 hour.
3. Add cucumber slices imbricated in a large bowl, cover and place it in the fridge, to the cucumber slices to be used.
4. Pat the meat dry and save the marinade for later. Roast meat during a preheated grill 3-5 minutes on each side, or at will.
5. Pour the marinade into a small saucepan, bring to the boil and simmer for 3-4 minutes.
6. Cut the meat into thin slices and arrange them on top of cucumber slices.
7. Pour the marinade and sprinkle cilantro, tomato, onion and shredded, fresh chili above.
8. Cut the cucumber through lengthwise and scrape out the seeds with a teaspoon. Discard the seeds away. Cut the cucumber into thin slices and place them in a bowl.
9. Boil the water and sugar in a small saucepan until the sugar is dissolved.
10. Remove from heat, add the vinegar and red onion, pour sheet over cucumber slices and mix well.
11. Ask the fridge for half an hour. Sprinkle chili over the salad before serving.

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Yellow curry paste with fish (4 pers.)

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2 tablespoons Fresh Yellow Curry Paste
500 g of light fillets1 tablespoon vegetable oil
8 pcs. Fresh sweet basil leaves
3 pieces. fresh kaffir lime leaves
½ cans. coconut milk
2 tablespoons fish sauce
2 strips Kaffir lime peel á 5 cm
1 tablespoon coconut sugar

 (If you want it hot add some small chili )

 1. Remove any. skin and bones from the fish fillets and cut the fish meat into large, bite-sized chunks.
2. Heat oil in a pan, add Yellow curry paste, sweet basil, kaffir lime leaves and saute it for 3 minutes, stirring. Stir in coconut milk, fish sauce, lime zest, "Chili" and coconut sugar and bring to the boil. Turn down the heat and simmer for 4 minutes.
3. Add fish pieces and simmer, uncovered, for 4-5 minutes until the fish is done.
4. Remove the kaffir lime leaves and serve right with steamed jasmine rice.

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Coconut chicken soup "Tom Ka Kai" (about 4 pers.)

Kokos-kyllingesuppe “Tom Ka Kai”   (ca. 4 pers.)

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1.2 l coconut milk = 3 cans "Nam Ma Pao"
1 large chopped onion "huam huar jaai"
2 stalks finely chopped lemongrass "Kai"
1 letter Tom Ka Paste
2cm write sliced, peeled, fresh Galanga "Kar"
2 cored, red chili "Prik dang"
250 g of de-boned chicken breast fillet or
2 tablespoons chopped fresh cilantro "Paktie"
1. Apply coconut milk, onion, lemon grass, Galanga, Tom Ka Paste and whole chili in a medium saucepan and bring to the boil.
2. Cut the chicken meat into bite-sized pieces and add to the pan. Turn down the burner and let simmer for 15 minutes until chicken meat is tender.
3. Serve the soup with a sprinkling of chopped cilantro. Remove the chillies before

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Fried chicken with Cashew nuts (4 pers.)

500 g shredded chicken breastfilet without skin "Gai"1 onions in slices "Hourm how jari"
2 tablespoons of water "Nam"
2 tablespoons vegetable oil "Nam man"
3 cloves of garlic in "Gairtim"
1 tablespoon of oyster sauce "nam man hoii"
4 sliced ​​red chilli "Piki nue"
1 tablespoon tamarind extract "Nam ma kam birch1 tablespoon fish sauce "took baa"
2 teaspoons. Coconut Sugar "Nam Darn Biip"
100 g roasted Cashew nuts "Tuur"

1. Heat 2 tablespoons of oil in a wok or sauter pan, add chilli and garlic and saute it golden and crispy. Dip off on greasy soaking paper.
2. Bring the last spoon of oil into your wok and cook chicken and onion until the meat is golden brown and through fried.
3. Stir all sauces, Tamarind extract, water and coconut sugar in your wok and lightning streak for 2 minutes. Add the Cashew nuts and turn it all well.
Serve the dish with fried chilli and garlic on top.
 Serve the dish with steamed jasmine rice.

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Small spring rolls (about 100 pieces)

300g minced pork or prawns

120g carrots in thin strips

120g chopped onions

1 bag of spring roll spice mix. (can be purchased in all Asian stores)

100g bean sprouts

100g Glass Noodles (Bleached)

1 pack of spring roll dough 125x125 mm

Mix all the ingredients in a bowl (do not sprinkle the dough)

Come about 25g fill 1 piece of spring roll dough and roll now a little tight.

Close the spring roll with a little water or egg white.

Cook until it is golden, in a hot oil pan


Sweet chilli sauce

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