Thai
Cooking with SunisaThai
Cooking with Sunisa
Welcome to my page. If you've tried Thai food and even wanted to cook it yourself, this is your chance. I like to share some Thai recipes which I was gratefully received them from my aunt's friend - Nongluck Tangchittsumran. She is now living in Manhattan, NYC where Thai restaurants are just around the corner. Still her expertise of Thai cooking is one of the best that I've ever known of.
Here are some of her collections:
There are some of related Thai cooking pages
Gaew
Homepage Contained many interesting recipes 
To write me 
ss762147@lance.colostate.edu
Note: Many Thanks to Dr.David Zachmann , Boonsap Witchayangkoon and Supachai Vorapojpisut for their advices , Gaew Shimizu for a beautifully craved fruits & vegetables image and backgrounds.com for background of this page.
When I was back home in Thailand, I've never known that this dish' s quite easy to prepare. And of course. its taste happens to be very good. So I encourage you to give it a try - hope you like it as I do.
Start with putting 1 lb of shrimp, 1 tbl sp of red curry paste, 2 tbl sp of tempura batter mix (for Thais, we call Koki flour - if you couldn't find it, any tempura batter mix can be substituted.),1/2 tbl sp of salt and 1 egg (optional) in a food processor at high speed until the mixture turns to a paste-like. Then add 3 thin sliced of Kaffir Lime's leaf and 1/2 cup of chopped string bean in the shrimp paste.
Shape the paste into small flat ball and fry in the deep hot oil until it cooks. Serve with Arjard sauce. Here is how to make the sauce : Mix 2 tbl sp of sugar, 1 tbl sp of vinegar 1/4 tsp. of salt, 2 tbl sp. of hot water, 1 cup of sliced cucumber, 1/4 cup of mashed roasted peanut and 1 tbl sp of thin sliced of shallot.
If you have a chance to go to Bangkok, you can find SukiYaki restaurant everywhere. I myself really love this dish - my family and friends know that I can go to SukiYaki place everyday. Before I start with the recipe, I like to make just a cultural note about the sauce which is the most important thing in SukiYaki. There are 2 kind of sauces, I like to call them ; old fashion and new fashion sauce. The new version of sauce is served in the SukiYaki restaurants while the old one is often cooked at home. The one that given here is the old fashion sauce.
I like to start with the sauce first; put 10 cloves of garlic, 3 tbl sp of fermented bean curd, 7 chilies, 2tbl sp of vinigar or lime juice, 2tbl sp of sugar, 1 tsp of sesame oil and 2 tbl sp. of fish sauce in the food processor in high speed until it mixs well. You can use mortar and pestle if you like. In that case you don't have to put all the liquid ingredient in it. You can add it in later.
Now we come to SukiYaki itself. Again there are two styles of SukiYaki; the dry one and the one with soup. This recipe is for a dry dish. Put 2 tbl sp of oil in a hot pan or a wok, add 1 tbl sp of chopped garlic in it. Then you can choose what kind of meat you like to have: your choices can be beef, pork, chicken, shrimp, crab meat or squid (!!). 1/2 lb of any combinations can be added to this point. Let the meat cooks then add 1/2 lb of vegetable in it, again, it's your choices; water spinach, Chinese lettuce or bok choy, green onion, Chinese celery. Or you can add any vegetable you like in it. Don't forget to cut it into 1 inch a piece before adding it in the pan. Add 1 pk of soaked transparent vermicelli (some call it bean thread, Thai calls it Wun Sen). Then put 4 tbl sp of sauce made earlier, 1tbl sp of fish sauce, 1/2 tbl sp of sugar and 2 beaten eggs in until it well cooks . Serve it with rice or just have it as a main dish.
