1. Menu 8Thai Jackwinder Singh Uppal Asstt.Lecturer(I.H.M. Gurdaspur)

2. Menu

3. Thai cucumber Salad

4. Thai cucumber Salad INGREDIENTS 1 large European-style or 2 medium regular cucumbers 1/2 medium red onion, sliced thick 1/4 cup rice wine vinegar 2 tablespoons lime juice 1 heaping teaspoon sugar 2 tablespoons chopped fresh cilantro 2 tablespoons chopped unsalted peanuts PREPARATION: Wash but do not peel cucumber; cut into thin slices. (If using regular cucumbers, slice in half lengthwise and scoop out seeds before slicing.) Mix cucumber and onion in medium bowl. Combine vinegar, lime juice and sugar in small bowl; stir into cucumber mixture. Cover and refrigerate salad for at last 30 minutes. Stir in cilantro and top with peanuts before serving.

5. KaengKhiao wan kai

6. KaengKhiao wan kai Ingredients 300 grams chicken 3 tbsp green curry paste 1/2 eggplant, cut into bite-sized or sweet peas 1 cup coconut cream 1 1/2 cup coconut milk 1/4 cup sweet basil 2 kaffir lime leaves 1tbsp. sugar 1 1/2 tbsp. fish sauce 1 tbsp. cooking oil 1 shredded red spur chilli for garnish Preparation Cut the chicken in the long, thin slices, mix 1/2 tsp. salt, and fry until dry. Fry chilli paste with oil until fragrant, reduce heat, add coconut cream a little at a time, and cook with stirring until coconut cream begins to have an oily sheen. Add the chicken and torn kaffir lime leaves and cook a short time, then dip the curry into a pot. add the coconut milk and the sugar and fish sauce, and heat. When boiling ,add the eggplant or peas. When boiling done, add the sweet basil and remove from heat. Garnish with chilli.

7. Pad Thai

8. KhaoNiow

9. TumisPedasKacangPanjang

10. TumisPedasKacangPanjang Ingredients serves 10 100 g chopped shallots 3 cloves of garlic 50 g grated root ginger 1/2 tsp chilli powder 2 tsp kapi 50 ml lemon juice 125 ml peanut oil Salt 1 kg French beans Method Blend to a paste 100 g chopped shallots, 3 cloves of garlic, 50 g grated root ginger, 1/2 tsp chilli powder, 2 tsp kapi, 50 ml lemon juice, 125 ml peanut oil and salt. Cook the paste for 5 minutes, add 300 ml water and 1 kg French beans. Season with salt, cover with a lid and cook for 10 minutes.