作者序──吃喝玩樂中的學習人生

CC老師省時小撇步──好的廚房用具讓妳做料理事半功倍

泰國菜美味的秘訣──紅咖哩醬、黃咖哩醬、綠咖哩醬

泰國菜的靈魂主角──基本調味料＆基本香料

泰國料理烹調需知──多樣化的泰國菜



PART1 泰澎湃：海鮮類

大蝦沙拉Prawn Salad

海鮮涼拌蔬菜Cold Seafood Salad

香料拌大蝦Half-roasted Prawns with Herbs

普吉島海鮮涼拌Phuket Island Cold Seafood Dish

青木瓜涼拌佐香酥軟殼蟹Green Papaya Mixed with Crispy Soft-shell Crabs

檸檬海鮮總匯Assorted Seafood with Lemon Sauce

泰式檸檬透抽Thai Style Squid with Lemon Sauce

泰國風味鮮蝦粉絲煲Thai Style Braised Shrimps with Green Bean Threads

鐵板鮮蚵Tepanyaki Oysters

黃咖哩螃蟹Yellow Curry Crab

月亮蝦餅Full-moon Shrimed Patty

金錢蝦餅Thai Shrimp Patty

泰式蒸蝦Thai Style Steamed Shrimps

庶民料理之酸辣蝦湯

The Common Peoples Version of Tom Yam Kung

同場加映──宮廷料理之酸辣蝦湯

Bonus──The Royal Court Version of Tom Yam Kung

蒜茸炒鮮蝦Garlic Sauce Sautee with Fresh Shrimps

紅咖哩醬大蝦Prawns with Red Curry Sauce

紅咖哩鳳梨鮮蝦Red Curry Sauce with Pineapple and Fresh Shrimps



PART2 泰滿足：牛、豬肉類

涼拌烤牛小排肉片Roasted Sliced Short Ribs Meat with Cold Herbal Dressing

泰式鐵板牛肉Thai Style Tepanyaki Beef

燉牛肉南瓜Beef Stew with Pumpkin

泰式燉牛肉湯Thai Style Beef Stew Soup

椰汁炒牛肉Beef Sautee with Coconut Sauce

酥肉蠔油芥藍菜Crispy Pork Sautee with Chinese Kale and Oyster Sauce

豬肉筍香咖哩Pork and Bamboo Shoots Curry

泰式豬肉蓋飯Thai Style Pork over Rice

醬香烤肋排Thai Style BBQ Pork Rib

紅咖哩蔬菜燉肉Veggie and Meat Stew with Red Curry

鹹魚肉香燜苦瓜Salted Fish, Pork Stew with Bitter Melon

泰國風味滷肉Thai Style Braised Pork

涼拌松阪豬肉Pork Neck Meat with Cold Dressing

蔬菜肉醬Assorted Veggie with Meat Sauce

泰式檸檬葉香烤肉丸Thai Style Lemon Leaf with Grilled Meatballs



PART3 泰吮指：雞、鴨肉類

泰式青醬雞塊Thai Style Chicken with Pesto Sauce

泰式甜辣雞塊Thai Style Sweet and Spicy Chicken

泰式綠咖哩雞Thai Style Green Curry Chicken

雞肉沙拉Chicken Salad

黃咖哩烤鴨Roasted Duck with Yellow Curry

蒜香辣炒雞肉Spicy Chicken Stir Fried with Garlic

泰式雞肉檸香椰奶湯Thai Style Coconut Milk Soup with Lemon and Chicken

泰式冬瓜燒Thai Style Braised White Gourd

泰式椒麻雞Thai Style Pepper Fried Chicken with Chili

檸檬葉燒雞塊Braised Chicken with Lemon Leaves

黃咖哩蔬菜燉嫩雞Veggie Stew with Chicken and Yellow Curry

泰式烤半雞Thai Style Roasted Chicken

泰式烤肉串Thai Style Barbecue

金錢雞肉餅Thai Style Chicken Patty

腰果酸甜雞丁Cashew Nut with Chicken in Sour and Sweet Sauce



PART4 泰鮮甜：鮮魚類

泰國風味魚丸湯Thai Style Fishball Soup

同場加映──半島主廚私房秀

Bonus──Private Dish from the Peninsula Bangkok Chef

紅咖哩鮮魚Red Curry Fish

蟹肉滑蛋鮮魚Scrambled Eggs with Crab Meat and Fish

三味魚Thai Three-Flavored Fish

泰式炸魚餅Thai Style Deep-fried Fish Cake

青木瓜酸辣魚 Sour and Spicy Fish with Green Papaya

綠咖哩椰香魚湯Green Curry Soup with Fish and Coconut Milk

香酥魚Savory and Crispy Fish

泰式檸檬鱈魚佐酥脆河粉

Thai Style Lemon Flavor Cod Fish with Crispy Wide Rice Noodle



PART5 泰幸福：主食、甜點類

泰式一品粥Thai Style Congee

紅咖哩燒豆腐Red Curry Braised Tofu

涼拌冬粉Green Bean Thread in Cold Dressing

泰式炒米粉Thai Style Fried Rice Noodles

鄉村風味米粉湯Country Style Rice Noodle Soup

咖哩什錦河粉湯Assorted Curry Soup with Wide-cut Rice Noodles

芒果糯米飯Mango with Sticky Rice

黃金南瓜露Golden Pumpkin Milkshake

芋香糕Savory Taro Cake

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作者序



吃喝玩樂中的學習人生



　　真是不明白！為什麼？好像作者出書一定得要正經八百的寫一篇序！CC覺得既然是自序，想當然爾就要是出自作者內心真正的想法而寫出來的，才能真的讓想表達的傳遞給讀者嗎？！CC出這本書最大的想法是，想把好吃的泰國菜用最簡單的方式教大家，並與大家分享做菜的樂趣及享用美食的快樂。



　　CC的人生哲學就是工作中不忘邊吃邊玩，邊玩邊做，邊做邊學習，吃喝玩樂就是CC最大的樂趣與興趣，而享用美食的這個行為是幸福的！這本泰國菜都是CC在吃喝玩樂中不經意的發現，不經意學習到每種食材組合在一起的不同美味。CC想其實人生都是在一連串的不經意中學習到一些事，也得到一些啟發，進而體會美好事物中的真諦吧！所以CC的人生都是在期待每下一秒中所發生的事，而每下一秒也都是鼓舞我繼續開心認真過生活的原動力！



　　特別將此書獻給CC 最敬愛，也最疼CC的乾媽──周秀蘭女士

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