Tuesday, 29 November 2011


3 tbs our homemade red curry paste 
1/2 chicken - cut into parts or chicken breast/thigh or beef
1-2 cups of aubergines or eggplant
aromatic ginger (temu kunci)
4 cups of coconut milk..we use KARA brand..it's good
red chillies
5 fresh kaffir lime leave
handful of thai basil leaves

Slowly drizzle in the coconut milk, keep stirring.
We use KARA brand coconut milk because it's thick milk..nice

Heat a wok or large frying pan, 

add oil and stir fry curry paste

Add chicken..stir until cooked and
then add the aromatic ginger..
add chicken stock if prefer.
Keep stirring until fragrant, smell good

Add in red chillies and kaffir lime leaves.
Put in the seasoning, sugar, fish sauce..keep stirring
Add the aubergines or eggplants.
add remaining coconut milk
Turn the heat low and simmer for a while..
mmmm, nice curry smell

Toss in the thai basil leaves and serve at once..
Nice to have it with Jasmine Thai steam rice.
Note: good quality Thai Red Curry Paste is now available in most supermarket..you can try with it....but maybe ours taste better..hahahaa...because we do it fresh and homemade..

happy cooking :)


Wednesday, 28 September 2011


( Pla Choun Pesak )
In thailand "Pla Choun" or "Haruan" is a popular freshwater fish.

Pla Choun is the snake head fish, known as "striped snake-head fish", similar in appearance and family lineage to Pla Duk ( catfish) or "Keli". It's more aggresive look as far the head is concerned.


 Well, enough for the info..now we show you how to cook "Pla Choun Pesak" or Malaysian says "assam pedas haruan"...

Score the fish at an angle all the way to the bones on both sides to help it cook faster and crispier. Add oil to a wok or pan. Fry the fish,it should take about 7 minutes on the first side. 

Ingredients for paste:

dry chillies

shrimp paste
fish meat

blend together dry chillis, shallots,garlic and shrimp paste to make chillis paste....
Tamarind juice " assam jawa"
carrot, long bean, cauliflower, chinease cabbage,
 baby corn & snow peas
combine chillies paste, fish meat and tamarind juice in a wok, 
bring the mixture to a simmer.for about 5 min. 
Add fish sauce, chicken stock, sugar and palm sugar for seasoning..
         Now add all the vegetables and cook until the vegetables are tender.
Pla Choun is served in a fish shaped hotpot placed on a coal fire.


Once the soup is ready, drain immediately on top of the stir-fried Pla Choun
"Haruan fish"...

Well, we selling hot for this dish in our restaurant.Pla  Choun (Haruan) is seldom served in Malaysian's Thai restaurant , and this make us different from them..more Pla Choun dish is served here..you have to come and try them.

Some info for Pla Choun goodness:
Research has shown that the "Haruan" has a high Vitamin A content, and 60-70% of body mass, its protein content is also sizeable. Its fat content is low compared to other freshwater fish , also to beef, lamb & chicken. 
An essential Omega-6 fatty acid, Arachidonic Acid, is found in abundance in haruan’s meat while the Omega-3 fatty acid, Eicosapentaenoic Acid, is non-existent. AA is known to be essential for the repair and growth of skeletal muscle tissue, plays an important role in the inflammatory process. 
Haruan also contains high levels of acid amino , important in the wound healing process. 

Thursday, 22 September 2011

Our Signature Dish

We was thinking which recipe we should post first...mmmm...too many special dish to share..
why don't u choose!!..

Otak-Otak in Coconut (Hua Mok Makprow)
Cripy Fish Crumb with Mango Salad(Yum Pla Duk Foo)
Clear Tom Yum (Tom Sap)
Crispy Lemongrass Siakap (Pla Kepong Torb Tekai Krob)
Lime Steam Siakap(Pla Kepong Nung Matdua)
Salted Grilled Haruan (Pla Choun Pao)

Monday, 12 September 2011

all about us....

this post is to share something behind the scenes..:))
we would like to introduce ourselves and we hope that when you're craving for nice foods, 
do remember us...

E San Thai Kitchen
G-G-5, Jalan PJU 1A/3, Taipan 2, 
Ara Damansara, 47301 Petaling Jaya,
Selangor, Malaysia


the Founder of E San Thai Kitchen, Ravat Bhuddtham, Design Architect by profession,
 from E San, Thailand...now enjoying nice and healthy food..;))

all of us...E San crew...hopefully we will continuous serving a delicious and authentic thai food, and hope that our business will be blossomed each day

Come and enjoy tasty and exquisite North Eastern Thai Cuisine of E'San Charcoal Grilled Salted Haruan fish, Crispy Rice, Tom Yum & Tom Sap, sun Dried Beef, Lime Steam Siakap, Thai Style Otak-otak in Coconut, Crispy Kangkung and many more....
We serve Halal Thai Food
no preservative, healthy and fresh food only

Sunday, 4 September 2011

THAI LAKSA ( Kenum Chin)

Thai Laksa ( kenum chin ) is available every SATURDAY, RM8.00 per bowl in our restaurant E San Thai Kitchen

Thai Laksa
(Kenum Chin)

Let prepare for the laksa paste first..our measurement is in a big quantity..
you can adjust it to smaller scale.

   1kg fish - fish of your choice..

100gm Red Chilies, 300gm Onion, 200gm Garlic 

bring to boil..put aside

additional ingredient for Thai Laksa paste
50gm Galangal (Lengkuas), 100gm Aromatic Ginger (Temu Kunci),
6 pcs Lemongrass (Serai) 150gm Red Curry Paste

blend all the herbs ingredient, add soup stock &  coconut milk .........

add fish and blend together


in medium hot wok, cook the blended paste..add aromatic ginger, galangal and lemongrass.. stir nicely

add 6 tbsp fish sauce, 4 tbsp chicken seasoning (knorr), and 2 tbsp sugar.
Simmer the mixture until its cook well

 Boil Rice Noodle and Egg..bring to boil

Meanwhile, we prepare garnishing ingredients like cabbage, bean sprouts, mints, long beans..put aside


Rice Noodles ready to serve.....

- Happy Cooking -