Thai Rescipe of the day

- Tom Yum -


3 c. unseasoned chicken stock
1 c. shrimps shelled and clean
1/2 c. fresh or canned button mushrooms
5 inch. long fresh lemon grass crushed and cut into half
2 to 3 fresh hot chilies crushed
3 tbsp. fresh lemon juice
1 tbsp. fish sauce (available in Asian food store)
1 spring onion cut into small pieces
2 coriander cut up

Shell and clean the shrimps and set aside. In the soup pot boil the stock, add lemon grass and shrimps, mushrooms. Cook for 3 to 4 minutes. Add lemon juice, chilies, fish sauce, spring onion and coriander. Serve immediately.



1 egg, slightly beaten
1/3 c. Skippy creamy or chunk style peanut butter
1 tsp. salt
1/8 tsp. pepper
1/3 c. milk
8 chicken drum sticks
1 c. fine dry bread crumbs
1/4 c. Mazola corn oil

Mix together egg, peanut butter, salt and pepper. Gradually add milk, beating with a fork to blend. Dip chicken in egg mixture; then add in crumbs. Place in oiled 13 x 9 x 2 inch baking pan. Sprinkle remaining corn oil over chicken pieces. Bake in 375 degree oven for 45 minutes or until chicken is tender. Serves 4.



2 lb. whole squid, fresh or frozen
Boiling water
1 c. sliced celery
1 c. sliced onion, red or white
1 c. coarsely shredded carrot
1/2 c. salad or olive oil
1/3 c. lemon juice
1 tbsp. chopped parsley
1 tsp. oregano
1/2 tsp. salt
1 clove garlic, sliced
4 to 6 tomatoes

Slice mantle crosswise into 1/2 inch rings. Drop squid rings into boiling water to cover and simmer for 20 minutes or until cooked. Drain. Place celery, onion, carrot, and drained squid in bowl.
Combine oil, lemon juice, parsley, oregano, salt and garlic; mix. Pour oil mixture over ingredients in bowl; mix well. Cover; chill several hours or overnight. Remove garlic. Serve on tomatoes, cut top to bottom into eights, not quite through. Makes 4 cups of salad mixture, 4 to 6 servings

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