Thai recipe Thai cook,Thai menu,thai food: 2012

Sour and Spicy Sea Perch Soup (Tom Yam Pla Ka-phong Khao)

Sour and Spicy Sea Perch Soup (Tom Yam Pla Ka-phong Khao)

Ingredients:

500 grams sea perch
100 grams rice-straw mushrooms, slices in half
1 stem of lemon grass, crushed and cut into short pieces
5 slices of galangal
10 crushed hot chilies
4 crushed shallots
5 kaffir lime leaves
1 coriander plant
2 tbsp lime juice
1 tbsp fish sauce
3 cups water

Preparation :
1. Scale, clean, and wash the fish and cut into pieces.
2. Place the water in a pot over medium heat and add the lemon grass, kaffir lime leaves torn into pieces, galangal, and chilies.
3. When the water has come to a good boil, add the fish and the mushrooms.
4. Add fish sauce and lime juice to taste, sprinkle with coriander greens, and serve hot.

Sour and Spicy Mushroom Soup (Tom Yam Het Sot)

Sour and Spicy Mushroom Soup (Tom Yam Het Sot)

Ingredients:

7 rice-straw mushrooms, cut in half
5 Bhutanese oyster mushrooms, torn into bite-size pieces
2 seasoned shiitake mushrooms
1 Chinese soup celery plant, cut into
2-inch lengths
5 hot chilies, sliced in half lengthwise
3 disk-shapped slices of galangal
2 lemon grass stems, cut diagonally Into 2-inch lengths
2kaffir lime leaves
1/2 tsp sugar
2 tbsp light soy sauce
2 tbsp lime Juice
1 cup water

Preparation :
1. Pour the water into a pot, put in the galangal, lemon grass, kaffir lime leaves, and chilies, and place on the heat.

2. When the water boils, add the three kinds of mushrooms.

3. Season with the sugar and soy sauce, and when everything is done, add the celery, turn off the heat, and add the lime juice. Taste additionally if desired, serve.

Bitter Gourd Boiled with Pork Bones (Ma-Ra Tom Kra-Duk Mu )

Bitter Gourd Boiled with Pork Bones (Ma-Ra Tom Kra-Duk Mu )

Ingredients:

1 Chinese bitter gourd
200 grams meaty pork bones
1 tsp chopped coriander greens
2 tbsp fish sauce
2 cups water

Preparation :
1. Wash the gourd, cut in half length wise, remove and discard the seeds, and cut the flesh into 1" x 2" pieces.
2. Boil the bones in the water, skimming off the scum as it forms. After a while, add the bitter gourd and fish sauce, and put the lid on the pot. Do not stir. Continue cooking until the gourd is well done, and then turn off the heat.
3. Sprinkle with the coriander greens and serve hot.

Sour and Spicy Fresh Pork Hock Soup(Tom Yam Kha Mu)

Sour and Spicy Fresh Pork Hock Soup(Tom Yam Kha Mu)

Ingredients:

1 kilograms fresh pork hock
3 lemon grass stems
6 Kafflr lime leaves
6 roasted dried spur chilies
2 tbsp lime juice
3 tbsp fish sauce
5 cups water

Preparation :
1. Singe the hock over a fire until the skin turns yellow. Scrape with a knife to remove any hair. Wash, and then cut into disk-shaped slices.
2. Pour the water into a pot. Crush the lemon grass, Slice into short lengths, and add to the pot. Tear the Kaffir lime leaves into pieces and add to the pot. Put in the pork and place the pot. Over low heat. When the water boils, skim off the fat floating on the surface, simmer slowly until the pork is tender, and then remove from the heat. Be careful not to overcook.
3. Place lime juice and fish sauce in a bowl with torn spur chili, dip the hot soup into the bowl, stir gently, taste and season additionally as you like, and then serve right away.

Omelette in Broth (Kaeng Jeut Khai Jiao)

Omelette in Broth (Kaeng Jeut Khai Jiao)

Ingredients:

3-4 eggs
1-2 lettuce plants
1 tsp dried salted vegetable
1 coriander plant
1 tsp chopped garlic
1/2 tsp ground pepper
2-3 tbsp fish sauce
5 cups soup stock or water
4 tbsp cooking oil

Preparation :
1. Bring the stock to a boil. If you wish to add pork, drop small lumps of the ground meat into the stock.
2. Beat the eggs and fry in a wok until firm. Now, move the egg off to one side, put in the garlic, and sauté until fragrant and golden. Next, return the eggs to the middle, break up with the spatula into pieces, transfer the contents of the wok to the pot, and when the stock returns to a boil, add the fish sauce.
3. Place lettuce leaves in a bowl, dip the soup into the bowl sprinkle with The pepper, coriander greens, and dried salted vegetable, and serve hot.

Curried Crab Stir Fry Recipe (Puu Phat Phong Karee)

Curried Crab Stir Fry Recipe (Puu Phat Phong Karee)

Ingredients:

2 cups crab, about 500 grams
1 celery, cut into short lengths
2 spring onion, cut into short lengths
2 tbsp fish sauce
1 sugar
2 tbsp curry powder
1/4 cup water or chicken stock
2 tbsp vegetable oil

Preparation :
1. Clean the crab, remove the shell, cut into 6 pieces and lightly break the claws. Wash again and drain.
2. Heat the oil until hot, fry the curry powder, fish sauce and sugar, stirring well. Add crab and chicken stock, turn heat up to high, stirring to combine with the sauce. Cover with a lid and continue cooking until done.
3. Add the celery and spring onion, stirring to combine.
4. When the vegetables are done, transfer to a serving dish, garnish with a sprig of celery and serve immediately.

Stir Fry Squid in Roasted Chilli Paste Recipe (Pla Meuk Phat Naam Phrik Phao)

Ingredients:

300 grams squid
1 onion, cut into wedges
1/2 cup sweet basil leaves
2 red spur chilies, cut diagonally
2 tbsp roasted chili paste
1 tsp sugar
1 tbsp fish sauce
1/4 cup hicken stock
2 tbsp vegetable oil

Preparation :
1. Wash the squid, trimming off any inedible parts. Slit open and flatten, scoring a criss-cross pattern on one side with a knife. Cut into bite-size pieces.
2. Heat the oil in a wok over medium heat, sauté the roasted chili paste, sugar, fish sauce and chicken stock. Bring everything to a boil.
3. Add the squid and onion and stir well. When the contents are done, add the sweet basil leaves and chili, stirring again.
4. Transfer to a serving dish, garnish with a sprig of sweet basil. Best when served hot with steamed fragrant rice.

Spicy Prawn Noodles Recipe (Phat Khee Mao Kung)

Spicy Prawn Noodles Recipe (Phat Khee Mao Kung)

Ingredients:

500 grams tiger prawns
1 cup holy basil leaves
6 yellow spur chilies
5 finely sliced shallots
10 cloves garlic
1 tbsp sliced lemongrass
1 tbsp sugar
3 tbsp fish sauce
1/2 tsp shrimp paste
3 tbsp vegetable oil

Preparation :
1. Combine the spur chilies, shallots, garlic, lemongrass and shrimp paste, and pound thoroughly in a motar & pestle. Set aside.
2. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact.
3. Heat the oil in a wok over medium heat; sauté the chili paste previously set aside, until fragrant Add the prawns and stir-fry until just done.
4. Season to taste with fish sauce and sugar stirring well. Add the holy basil leaves and stir to combine. Spoon onto a serving dish, garnish with slices of garlic and basil leaves before serving.

Stir Fry Snow Peas with Prawns Recipe (Thua Lantao Phat Kung)

Stir Fry Snow Peas with Prawns Recipe (Thua Lantao Phat Kung)

Ingredients:

300 grams snow peas
200 grams prawns
1 tbsp chopped garlic
1 tsp sugar
2 tsp fish sauce
1 tbsp oyster sauce
1/4 cup chicken stock
2 tbsp vegetable oil

Preparation :
1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Wash the peas, trim off both ends and remove the strings along the edges.
2. Fry the chopped garlic in oil until fragrant, add prawns and sauté until done. Then, add the peas and stir-fry until cooked through, but still crispy.
3. Season to taste with fish sauce, oyster sauce and sugar Add chicken stock and stir well. Transfer to a serving dish and serve.

Stir Fry Prawns in Red Curry Recipe (Kung Phat Phet)

Stir Fry Prawns in Red Curry Recipe (Kung Phat Phet)

Ingredients:

10 prawns
1.5 cup coconut milk
2 tbsp red curry paste
2 tbsp fish sauce
1 tbsp palm sugar
1 tbsp kaffir lime leaves, finely shredded

Preparation :
1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact.
2. Sauté the curry paste in I cup coconut milk over medium heat until fragrant and some oil appears on surface. Add the prawns and stir-fry until done.
3. Season with fish sauce and sugar stir to mix well. Add the remaining coconut milk, and stir again.
4. Transfer to a serving dish and sprinkle with shredded kaffir lime leaves and red chili as a finishing touch before serving.

Sweet Potato in Ginger Syrup Dessert Recipe (Mun Tom King)

Sweet Potato in Ginger Syrup Dessert Recipe (Mun Tom King)

Ingredients:
500 grams sweet potatoes
1 cup sugar
4-5 mature ginger slices
4 cups water

Preparation :
1. Peel the potatoes, wash thoroughly, and cut into pieces, then soak in the water.
2. Bring the water to the boil, and put in the sweet potato. When the water returns to the boil once again, add the ginger, and continue cooking until the potato is tender and cooked through.
3. Add sugar, and allow it to dissolve completely, then remove from the heat.
4. Serve hot.

Pandanus Tapioca Pearls Pudding Dessert Recipe (Yok Manee)

Pandanus Tapioca Pearls Pudding Dessert Recipe (Yok Manee)

Ingredients:

1 cup small tapioca pearls
2 cups grated white coconut
1/2 tsp salt
1.5 cups sugar
3 tsp tapioca flour
2 cupswater
1/2 cup thick pandanus juice

SPECIAL UTENSIL:
Foil cups, a steamer

Preparation:
1. Wash the tapioca pearls, discarding all the dirt drain and set aside.
2. Toss the grated coconut and salt, steam until heated through, then set aside.
3. Bring the water to the boil and pour over the tapioca pearls. Add sugar and tapioca flour stirring to combine. Follow with the pandanus juice, and stir again.
4. Fill each foil cup with the sweet pearls; arrange on the steamer and steam over boiling water on high heat for 10 minutes, or until done. Sprinkle the salted coconut over the top as garnish.

Mung Bean Thai Custard Dessert Recipe (Khanom Maw Kaeng)

Mung Bean Thai Custard Dessert Recipe (Khanom Maw Kaeng)

Ingredients:
4eggs
2duck's eggs
1/2 cup cooked taro or hulled mung beans, mashed finely
1 cup coconut cream
1/2 cup palm sugar
1/2 cup crisp-fried shallot slices
2 tbs poil from the fried shallots
3 pandanus leaves

Preparation
1. Break all the eggs into a bowl, add sugar and coconut cream. Mix thoroughly by kneading with the pandanus leaves until the sugar has dissolved. Strain the mixture through cheesecloth, add mashed taro or mung beans, and mix well. Pour into an 8"x8" baking pan.
2. Bake in an oven at 350°F for 20 minutes or until the custard is done and the surface is golden brown. Remove from the oven, and allow to cool. Sprinkle with the crisp-fried shallot, and cut into 2x2-inch pieces to serve.

Sweet Mung Bean Porridge with Coconut Cream Dessert Recipe (Tao Suan)

Sweet Mung Bean Porridge with Coconut Cream Dessert Recipe (Tao Suan)

Ingredients:

1 cuphulled mung beans
1/3 cuptapioca flour
3/4 cupsugar
1 cupcoconut cream
1/2 tsp salt
4 cups water

Preparation :
1. Select the mung beans, discard small stones and bad beans. Wash thoroughly, and soak in warm water for 2 hours.
2. Steam the beans over boiling water on high heat for 20 minutes or until just cooked through, remove from the heat.
3. Mix 3 3/4 cups of water and sugar in a pot. and stir over medium heat. When all the sugar has dissolved, strain to remove impurities and return to the heat.
4. Mix the tapioca flour with 1/4 cup of water and add to the syrup.
5. Stir until the batter is clear and done, add in the steamed mung beans, stir gently to combine. Remove from the heat.
6. Add the salt into the coconut cream and stir until dissolved, bring to the boil over low heat, then remove from the heat.
7. Spoon the sweet mung beans into a dessert bowl, pour some of the salted coconut cream on top and serve.

Spicy Cockle Salad (yum hoy krang )

Spicy Cockle Salad (yum hoy krang )

Ingredients

800 grams cockles
1 tablespoon shallot, sliced
1 teaspoon chili, sliced
1/4 cup mint leaves
1 tablespoon sliced lemongrass
1 1/2 teaspoon fish sauce
2 tablespoon lime juice
1/2 cup shredded green mango
mint leaves (for garnishing)

Preparations

1. Put cockles in clean water wait until the shells open up, then clean the dirt inside.
2. Heat water in a pot until boiling. Then scald cockles in boiled water for just a short time. Remove from heat, drain and shell.
3. In a big bowl, add cockles, chili, shallot, lemongrass, fish sauce, lime juice, mint leaves and green mango. Toss until all ingredients mixed well.
4. Transfer to a serving plate. Garnish with mint leaves on top and serve immediately.

Fried shrimp with basil leaves (pad ka-prao koong)

Fried shrimp with basil leaves (pad ka-prao koong)

Ingredients

450 grams medium-sized shrimps, cleaned, shelled and deviened
5 cloves garlic, finely chopped
2 tablespoons vegetable oil
2 teaspoons black soy sauce
2 tablespoons fish sauce
1 cup fresh holy basil
5-10 chillies, chopped and pounded coarsely
Dash of ground white pepper

Preparations

1. Heat a wok until the oil is hot, then add garlic and stir until golden and aromatic. Then add shrimp, and continue Stir-frying until shrimp is nearly cooked.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Serve immediately with hot steamed rice.

Chicken wrapped in pandan leaf (kai hor bai toey )

Chicken wrapped in pandan leaf (kai hor bai toey )

Ingredients

500 grams skinless chicken breast fillet, cubed
5 coriander roots, cleaned and chopped
4 garlic cloves, crushed
1 teaspoon white pepper
1 tablespoon soy sauce
3 tablespoons oyster sauce
1/2 tablespoon sesame oil
pandanus leaves, cleaned (for wrapping)
vegetable oil for deep-frying

Dipping Sauce Ingredients :

5 tablespoons sugar
2 tablespoons water
3 tablespoons soy sauce
1 tablespoon black soy sauce
1/2 teaspoon salt
1 tablespoon roasted sesame seed

Preparations

1. In a medium size bowl, add garlic, pepper, oyster sauce, coriander roots, soy sauce, sesame oil and chicken. Mix together and let marinade for at least 2 hours.
2. Prepare the dipping suace by adding all dipping ingredients in the sauce pan or small wok. With low heat, stir until sugar and salt dissolved well. Wait until the sauce boils, then turn of the heat and transfer the sauce to a dipping saucer.
3. The marinated pieces of chicken are then wrapped in the prepared pandan leaves. Click here to see step by step how to wrap chicken nicely.
4. The wrapped chicken is steamed for about 10 minutes. After steaming, deep fry the steamed wrapped chicken in hot oil until the chicken is fully cooked. Remove and drain.
5. Transfer to a serving dish and serve with the prepared dipping sauce.

Chicken wings in red sauce (peek kai num-dang )

Chicken wings in red sauce (peek kai num-dang )

Ingredients

600 grams chicken wings (or drumsticks)
1 tablespoon pepper
1/4 cup chopped coriander (leaves + roots)
1 tablespoon fish sauce
1/4 cup lemon grass, sliced thinly
12 cloves garlic, crushed
2 tablespoons soy sauce
1 tablespoon sugar
1/4 cup tomato sauce
1/4 cup whisky (or wine)
fresh vegetables for garnishing ( cucumber, tomato, etc.)

Preparations
1. In a large bowl, add chicken wings, lemon grass, fish sauce and pepper. Stir until all mixed well and let marinate for at least 2 hours.
2. Heat oil in a wok over medium heat. Then deep fry the chicken wings until golden. Remove and drain.
3. Heat oil in a wok over high heat. Add garlic and stir fry until yellow. Then add tomato sauce, soy sauce, sugar, whisky and a little water. Stir fry quickly until all mixed well. Turn down to low heat.
4. Add fried chicken wings into the suace. Stir fry until the chicken wings are coated with red sauce thoroughly. Transfer to a serving dish, and serve with fresh vegetables.

Spicy mixed vegetable soup with prawns (Gaeng liang goong)

Spicy mixed vegetable soup with prawns (Gaeng liang goong)

Ingredient

1 cup (4 oz) prawns - washed peeled and deveined
2 cups (16 fl oz) chicken stock or water
1 cup (31/2 oz) pumpkin - cut into bite pieces
6 baby corn - each cut into 3
1/2 cup (2 oz) straw mushrooms - cut in 1/2
2 courgettes
2 tablespoons coriander root - chopped
3 tablespoons shallots - chopped
3 tablespoons garlic - chopped
1 big, red chilli - chopped
1/2 oz young green peppercorns
3 tablespoons ground dried shrimps
1 tablespoon white peppercorn
1 cup (3 fl oz) water

Preparation
1.Put all the ingredients for the paste into a blender and blend until smooth.
2.Once it is smooth put the paste into a pan along with the chicken stock and bring to the boil. Add the pumpkin and babycorn and cook for 2 minute.
3.Then add the mushrooms and courgettes and cook for a further 2 minutes.
4.Add the lemon basil and fish sauce followed by the prawns and cook for 2 minutes. Serve.

Coconut Milk Stewed Pumpkin (Buak-Phak-Tong)

Coconut Milk Stewed Pumpkin (Buak-Phak-Tong)

Ingredients

6 cups (1 1/2 litres) water
1kg pumpkin
1 cup (220g) sugar
1/2 teaspoon salt
4 cups (1 litre) coconut milk
1 cup (250ml) coconut cream

Preparation
1. Skin and seed the pumpkin. Cut into 2cm chunks.
2. Mix the sugar, salt and coconut milk in a saucepan then bring to a boil. When the sugar has dissolved add the pumpkin and cook until tender.
3. Add the coconut cream and heat until hot. Remove from the heat.
4. Pour into bowls and serve. This dessert tastes good hot or cold.

Serves: 6

Black sticky rice with coconut milk

Black sticky rice with coconut milk

Ingredients

200g uncooked black glutinous (sticky) rice
1.25 litres of young coconut juice
400g sugar
240g grated young coconut flesh
250ml coconut cream
½ teaspoon salt

Preparation
1. Wash the rice twice and place in a pot. Add the coconut juice and cook over medium heat until the rice is cooked and has split.
2. Add the sugar and cook until dissolved. Add the coconut meat, heat through and remove from the heat.
3. To serve, place the rice in individual bowls and top with the coconut cream. Enjoy!

Serves: 4

Steamed Thai pumpkin cake

Steamed Thai pumpkin cake

Ingredients

25g tapioca starch
60g rice flour
½ tablespoon arrowroot
125ml (½ cup) coconut cream
100g sugar
1 pumpkin (about 1 kg), peeled, seeded and grated
250ml (1 cup) coconut milk
a good pinch of salt

Preparation
1. Mix the tapioca starch, rice flour and arrowroot together. Gradually add the coconut cream and stir constantly until all the cream has been used, about 10 minutes.
2. Add the sugar, pumpkin, coconut milk and salt. Stir until the sugar is dissolved.
3. Pour the batter into a square 25cm cake tin or tray. Steam for 25 minutes.
4. Cool the cake and cut into squares. Serve and enjoy!

Serves: 6

Thai Egg Salad

Thai Egg Salad

For 2 Serving

Ingredients

2 boiled egg, cut into well pieces
100 grams chicken (or shrimp)
1 onion, finely sliced
1/2 carrot, finely sliced
1/2 lettuce, cut into pieces
1/4 cabbage, finely sliced
50 grams corn

Salad Dressing

2 eggs, yolk only
4 tablespoons lime juice (or vinegar)
5 tablespoons condensed milk
1 teaspoon salt
1 cup vegetable oil (or olive oil)

Preparations

1. Heat water in a pot. Until boiling, add chicken or shrimp. Stir until cooked thoroughly. Remove, drain, and finely sliced (for chicken) and set aside.
2. Wash fresh vegetables in clean water, also cut into well pieces (if needed). Then, arrange in a serving plate.
3. Prepare salad dressing : Mix together egg yolk, condensed milk, lime juice (or vinegar), oil and salt. Stir until all ingredients mixed well.
4. Serve prepared vegetables with chicken (or shrimp) and salad dressing (pour dressing on top or separate).

Soup with Tofu and Seaweed(tom jued tao-hoo sa-rai)

Soup with Tofu and Seaweed(tom jued tao-hoo sa-rai)

For 2 Serving

Ingredients

150 grams minced pork
30 grams black dried seaweed, cut into well pieces
200 grams tofu, cut into well pieces
2 scallions, cut into 1" long
1 chinese celery, cut into 1" long (keep 2-3 leaves for garnishing)
1/2 teaspoon dry-pickled vegetable
1/4 teaspoon sugar
1 teaspoon fish sauce
1/2 teaspoon soy sauce
1/2 teaspoon ground pepper
1 tablespoon fried garlic (for garnishing)
2 cups soup (or water)

Preparations

1. In a big bowl, mix together minced pork, sugar and fish sauce (1/2 teaspoon). Let marinate for 30 minutes.
2. Heat soup (or water) in a pot over medium heat. Add marinated minced pork (use spoon to make round shape pork balls). Stir until the pork is nearly done.
3. Add tofu, scallions, dry-pickled vegetable, chinese celery and seaweed. Then season with fish sauce (1/2 teaspoon), and pepper. Stir until all mixed well. Remove from heat.
4. Transfer to a serving bowl. Sprinkle with chinese celery leaves and fried garlic. Serve immediately with hot steamed rice.

Noodle in Fish and Anchovy Curry Paste

Noodle in Fish and Anchovy Curry Paste

For 2 Serving

Ingredients

4 cups anchovy soup
20 dried chilies
1/4 cup sliced lemongrass
4 pieces of sliced galangal
7 red shallots
2 tablespoons garlic
1 fish (any meaty white fish) weight 400-500 grams, clean and boil in hot water, remove the bone (use only meat)
800 grams noodle
boiled egg and fresh vegetables (string bean, bean sprout, mint leaves, cucumber, etc.)

Preparations
1. Heat anchovy soup in a pot over medium heat. Add dried chili, lemongrass, galangal, red shallot, and garlic. Wait until boiling, then remove from heat. Separate the soup and the ingredients in the pot.
2. Grind the ingredients that are separated from soup (dried chili, lemongrass, galangal, red shallot, garlic)in a mortar and pound until mixed thoroughly (or using food processor). Then add cooked fish fillet and grind again until mixed well.
3. Heat anchovy soup in a pot again . Then add prepared herb and fish mixture (2nd step). Wait until boiling, add salt or others as your desired taste. Remove from heat and transfer to a serving bowl.
4. Arrange noodle in a plate. Serve immediately with prepared soup, boiled egg and fresh vegetables.

Fried Shrimp Salad (salad koong tod )

Fried Shrimp Salad (salad koong tod )

For 2 Serving

Ingredients

5-8 medium-sized shrimps, cleaned and shelled
fresh vegetables and fruits (cucumber, tomato, cabbage, cantaloup, etc.)
150 grams wheat flour (or all purpose flour), dissolved in water
1/2 tablespoon mayonnaise (for dressing salad)
1tablespoon salad cream (for dressing salad)
1 tablespoon condensed milk (for dressing salad)
cooking oil

Preparations
1. Heat oil in a wok over medium heat. Dip the shrimp in prepared flour (already dissolved in water), then add in the wok. Fry until golden and crispy. Remove, drain and set aside.
2. Wash vegetables and fruit in clean water. Cut into well pieces. Arrange in the serving plate.
3. Prepare the dressing by mix together mayonnaise, salad cream and condensed milk. Stir until mixed well.
4. Put the fried shrimp over prepared vegetables + fruits. Pour the dressing over the shrimp and serve immediately.

Stir Fried Fish with Black Bean Sauce (pla pad tao-si )

Stir Fried Fish with Black Bean Sauce (pla pad tao-si )

For 2 Serving

Ingredients

350 grams fish fillet
1 teaspoon black bean sauce
1 tablespoon minced garlic
1/4 cup red+green chili pepper, cut into well pieces
1 onion, cut into well pieces
1/4 cup carrot, sliced
1 tablespoon soy sauce
1/2 teaspoon sugar
1 teaspoon corn starch, dissolved in 2 tablespoons water
cooking oil

Preparations

1. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Then add fish fillet and black bean sauce. Stir until the fish is almost cooked.
2. Add chili peppers, onion and carrot. Season with soy sauce and sugar.
3. Stir for a few minutes then add corn starch (already dissolved in water). Stir until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Serve immediately with hot steamed rice.

Sweet and Sour Fish (pla preaw wan )

Sweet and Sour Fish (pla preaw wan )

For 2 Serving

Ingredients

1 fish (any meaty white fish) weight 400-500 grams
2 teaspoons corn starch
2 tomatoes, cut into well pieces
1/4 cup chili pepper, cut into well pieces
1/4 cup onion, cut into well pieces
1 tablespoon minced garlic
2 scallions, cut into 1" long
1/4 cup cucumber + carrot, cut into well pieces
1 tablespoon sugar
1 tablespoon tomato sauce
2 tablespoons chili sauce
1 tablespoon fish sauce
2 tablespoons water
cooking oil

Preparations

1. Wash the fish in clean water. Remove the inside organ (if necessary). Score the fish at an angle all the way to the bones on both sides to help it cook faster. Leave it dry and coat the fish skin with corn starh
2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.
3. Prepare the topping sauce : Heat oil in a wok over medium heat. Add garlic and stir until fragrant and golden. Add cucumber+carrot, tomato, scallion, onion and chili pepper. Season with chili sauce, tomato sauce, fish sauce and sugar. Turn up to high heat. Add water and stir quickly until all ingredients mixed well. Remove from heat.
4. Pour the topping sauce on fried fish. Serve immediately with hot steamed rice.

Thai Chinese Kale with Prawn Salad (yum kana koong sod )

For 2 Serving

Ingredients

5-8 medium-sized shrimps, cleaned, shelled, and deveined
200 grams minced pork (or chicken)
chinese kale, 25 pieces of 1 cm. long
2 tomatoes, cut into well pieces
2 tablespoons finely chopped red shallot
1 tablespoon fish sauce
1 1/2 tablespoon sugar
2 tablespoons lime juice
5-8 chilies, smashed and coarsely chopped
mint leaves (for garnishing)

Preparations

1. Heat water in a pot over medium heat. Add chinese kale and scald until soft and cooked. Remove and drain. Then add shrimp and scald until nearly cooked. Remove and drain. Set aside.
2. Add minced pork (or chicken) in the same pot. Wait until cooked, remove and drain.
3. Prepare the salad dressing : Mix together fish sauce, sugar, lime juice, chili and red shallot. Stir until the sugar is dissolved and all ingredients mixed thoroughly.
4. In a big bowl, mix together all ingredients with prepared salad dressing. Stir until mixed well. Transfer to a serving plate. Sprinkle with mint leaves. Serve immediately with hot steamed rice.

Steamed Fish with Black Bean Sauce (pla neung tao-si )

Steamed Fish with Black Bean Sauce (pla neung tao-si )

For 2 Serving

Ingredients

1 fish (any meaty white fish or fish fillet) weight 400 grams
2 tablespoons black bean sauce
50 grams shitake mushroom, cut into well pieces
2 tablespoons ginger, finely sliced
1 tablespoon minced garlic
1 1/2 tablespoon soy sauce
2 teaspoons sugar
1/2 cup chopped scallion
3 chili peppers, sliced diagnally
cooking oil

Preparations

1. Wash the fish in clean water. Remove the inside organ (if necessary) and score the fish at an angle all the way to the bones on both sides to help it cook faster. Set fish on a heat-proof plate which is able to put in a steamer.
2. Then put the prepared fish in the steamer and leave it for 10-15 minutes or until cooked thoroughly.
3. Prepare the topping sauce : Heat oil in a wok over medium heat. Add garlic and black bean sauce. Stir until fragrant, then add sugar, soy sauce, scallion, chili pepper and water. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
4. Pour the black bean sauce over steamed fish. Serve immediately with hot steamed rice.

Stir Fried Spicy Spaghetti with Seafood (spaghetti pad kee mao)

Stir Fried Spicy Spaghetti with Seafood (spaghetti pad kee mao)

For 2 Serving

Ingredients

400 grams seafood (shrimp, fish fillet, green mussel, squid, etc.)
400 grams spaghetti, soak in hot water until done
2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon ground pepper
3 red+green chili peppers, coarsely chopped
50 grams baby corn
1/2 cup holy basil
cooking oil

Preparations

1. Wash prepared seafood in clean water. If you use fish fillet or squid, cut into well pieces before cooking. Or if you use green mussels, you may need to scald in boiling water before cooking.
2. Heat oil in a wok over medium heat. Add garlic, and stir until golden and fragrant. If you like hot taste, you may add chopped chili and stir fry with garlic during this process. Then add prepared seafood, and keep stirring until nearly cooked.
3. Add spaghetti and baby corn. Season with soy sauce, fish sauce, ground pepper and sugar. Lastly add holy basil and red+green chili pepper. Turn up to high heat. Stir fry quickly until all ingredients mixed well. Remove from heat.
4. Transfer to a plate and serve immediately.

Stir Fried Shrimp with Red Curry Paste and Evaporated Milk(koong pad prik nom sod )

Stir Fried Shrimp with Red Curry Paste and Evaporated Milk

For 2 Serving

Ingredients

100 grams Red Curry Paste
8-10 medium-sized shrimps, cleaned, shelled
1 cup unsweetened evaporated milk
1 teaspoon soy sauce
1 tablespoon sugar
1 tablespoon fish sauce
2-3 red or yellow chili peppers, sliced diagnally
3-5 kaffir lime leaves
5-8 sweet basil leaves
20 grams peppercorn
cooking oil

Preparations

1. Heat oil in a wok over medium heat. Add Red Curry Paste, then stir fry until aromatic.
2. Add milk and fry until until the oil has clearly separated from the milk. Then add peppercorns, kaffir lime leaves (torn) and sweet basil leaves.
3. Season with fish sauce, sugar and soy sauce. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Serve immediately with hot steamed rice.

Stir Fried Shrimp with Salted Egg Yolk (koong pad kai-kem )

Stir Fried Shrimp with Salted Egg Yolk (koong pad kai-kem )

For 2 Serving

Ingredients

8-10 medium-sized shrimps, cleaned, shelled
1/2 cup wheat flour (or all purpose flour), dissolved in water
1/2 teaspoon baking powder
5 garlic cloves, minced
3 coriander roots, coarsely chopped
1 red pepper (green or yellow), cut into pieces
1/2 teaspoon, black peppercorn
3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon roasted chili paste
cooking oil

Preparations

1. Mix together wheat flour, baking powder and water. Stir until mixed well, then add prepared shrimps. Set aside.
2. Heat oil in a wok over medium heat. Add shrimps (already dip in flour mixture) and fry until golden and crispy. Remove, drain and set aside.
3. Grind chopped garlic, coriander roots, and black peppercorns in a mortar and pound until mixed thoroughly (or using food processor). Then heat oil in a wok over medium heat and add the ground mixture and roasted chili paste. Stir fry until golden and aromatic.
4. Add egg yolk sauce, pepper and deep fried shrimp, and season with salt and sugar. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
5. Transfer to a serving plate. Serve immediately with hot steamed rice.

Catfish Spicy Stir-Fry (pla-dook pad ped)

Catfish Spicy Stir-Fry (pla-dook pad ped)

For 2 Serving

Ingredients

800 grams catfish, clean and sliced into well pieces
5-10 chilies, crushed
3 red chili peppers, sliced
50 grams sweet basil leaves
20 grams peppercorn
50 grams wild ginger, finely sliced
1/2 cup sliced lemongrass
2 red shallots
1 tablespoon chopped garlic
1 teaspoon kaffir lime rind
1/2 teaspoon shrimp paste
2-3 coriander roots
1 teaspoon sugar
1 teaspoon fish sauce
cooking oil

Preparations

1. Grind garlic, red shallot, lemongrass,coriander roots chili, kaffir lime rind and shrimp paste in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat oil in a wok over medium heat. Add chili+garlic mixture (prepared in 1st step). Stir until golden and aromatic. Then add sliced catfish and continue stirring until nearly done.
3. Add wild ginger, red chili pepper and pepper corn. Season with sugar and fish sauce. Then add sweet basil and stir until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Serve immediately with hot steamed rice.

Spicy Soup with Snakeskin Gourami Fish and Lemon Grass

Spicy Soup with Snakeskin Gourami Fish and Lemon Grass

Ingredients

4-6 snakeskin gourami fish, cleaned
2 stalk of lemongrass (lightly pounded and cut into 2" long)
3 kaffir lime leaves
5 small pieces of galangal
10 mushrooms, cleaned and cut into well pieces
5 tomatoes
5 fresh chilies, smashed
2 dried chilies
2 tablespoons garlic, smashed
2 tablespoons red shallots, smashed
3 tablespoons lime juice
2 tablespoons fish sauce
3 cups soup (or water)
coriander leaves (for garnishing)

Preparations

1. Heat oil in a wok and fry the cleaned fish until cooked. Remove, drain and cut into pieces. Set aside.
2. Heat soup (or water) in a pot over medium heat. Add garlic, red shallot, lemongrass, galangal and kaffir lime leaves.
3. Wait until boiling, then add mushroom, tomatoes and fried fish. Stir until all ingredients mixed well. Remove from heat.
4. Season with fish sauce, lime juice and fresh chili. Transfer to a serving bowl. Garnish on top with coriander leaves and dried chili. Serve immediately with hot steamed rice.

Stewed Mackerel Fish in Salty Soup(tom kem pla-too )

Stewed Mackerel Fish in Salty Soup(tom kem pla-too )

For 2 Serving

Ingredients

5-8 mackerel fish, cleaned
6 garlic cloves
10-15 peppercorns
4-6 coriander roots
5-10 red chilies
1 piece ginger, smashed
1 teaspoon sugar
1 tablespoon tamarind concentrate
1 tablespoon fish sauce
2 tablespoons black soy sauce
1 teaspoon salt
1 cup water
cooking oil

Preparations

1. Grind garlic, peppercorns, coriander roots and salt in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat oil in a wok over medium heat and add the ground mixture (prepared in the 1st step). Fry until aromatic then add some water.
3. Add sugar, black soy sauce, tamarind concentrate, ginger and chilies. Stir fry until all ingredients mixed well. Add prepared mackerel fish and turn to low heat. Let simmer for at least 30 minutes.
4. Transfer to a serving bowl (or plate). Garnish on top with coriander leaves. Serve immediately with hot steamed rice.

Boiled Pork with Lime, Garlic and Chili Sauce(moo ma-nao )

Boiled Pork with Lime, Garlic and Chili Sauce(moo ma-nao )

For 2 Serving

Ingredients

300 grams pork tenderloin, sliced into well pieces
2 tablespoons minced garlic
5-10 chilies, chopped
1 tablespoon chopped coriander leaves
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon sugar
3-5 tablespoons lime juice
1 chinese kale (peel skin, and slice into well pieces)
coriander leaves (for garnishing)

Preparations
1. In a medium-sized bowl, prepare sauce by adding minced garlic, chopped chilies, soy sauce, fish sauce, sugar and lime juice. Stir until all ingredients mixed thoroughly. Adjust the taste according to your desire.
2. Heat water in a pot until boiling. Then add sliced chinese kale and scald it in boiled water for 2 minutes. Remove and drain. Arrange it on a serving plate.
3. After removing chinese kale, add sliced pork tenderloin. Scald until cooked thoroughly, then remove and drain.
4. Transfer the cooked pork to the serving plate. Pour prepared sauce over the boiled pork and garnish with coriander leaves. Serve immediately with hot steamed rice.

Thai wing bean salad(yum tua poo)

Thai wing bean salad(yum tua poo)

For 2 Serving

ngredients

250 grams wing bean, sliced
100 grams minced pork
5 medium-sized prawns, cleaned, peeled and deviened
2 tablespoons coconut milk
2 shallots, sliced
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons roasted peanut, coarsely ground
1 tablespoon sugar
2 tablespoons fried shallot
50 grams dry shreded coconut
1 boiled egg, cut in half lengthwise
fried chilies (for garnishing)
1 tablespoon roasted chili paste (or use 1 roasted dried chili, 2 roasted shallots and 1 roasted garlic to make fresh roasted chili paste)

Preparations
1. Heat water in a pot until boiling. Then scald the minced pork in boiled water until cooked. Remove and drain. Then do the same for the prawns.
2. Heat water in a pot until boiling. Then scald the sliced wing beans for 3 minutes. Remove and drain.
3. To make fresh roasted chili paste : grind dried chili (remove seeds), shallots, garlic in a mortar until mixed thoroughly (or using food processor). Transfer it into a medium-size bowl.
4. Add coconut milk (1 tablespoon), fish sauce, sugar and lime juice. Stir until mixed well.
5. Add the cooked pork and prawns, then stir until all ingredients mixed together.
6. Add dry shreded coconut, peanut and sliced wing bean. Stir again until mixed well. Transfer to a serving plate. Garnish on top with coconut milk (1 tablespoon), fried shallots, fried chili and sliced boiled egg. Serve immediately.

Stir-fried beef with oyster sauce (neur pad num mun hoy)

Stir-fried beef with oyster sauce (neur pad num mun hoy)

For 2 Serving

Ingredients

350 grams beef, sliced
200 grams of chinese kale, cut into 1" long
1 tablespoon garlic, minced
2 tablespoons soy sauce
1 red chili, cut diagnally
5 spring onions, cut into 1" long
1 tablespoon sugar
3 tablespoons oyster sauce
1 tablespoon cooking wine
1 tablespoon cornstarch
carrot and other fresh vegetables (optional)
cooking oil

Preparations

1. In a medium size bowl, add beef, garlic, soy sauce, sugar and cornstarch. Stir until mixed well and let marinated for 30 minutes.
2. Heat oil in a wok over medium heat. Add marinated beef and stir fry until nearly cooked. Then add chinese kale, chili, spring onions, cooking wine and oyster sauce. Stir fry until all ingredients mixed well and the beef cooked thoroughly.
3. Transfer to a serving dish (over fried chinese kale). Serve immediately with hot steamed rice.

Baked Prawn with Mung Bean Noodle(koong ob woon-sen)

Baked Prawn with Mung Bean Noodle(koong ob woon-sen)

For 2 Serving

Ingredients

300 grams medium-sized cleaned prawns
4 coriander roots, crushed
20 peppercorns
4 cloves garlic, smashed
3 pieces of sliced ginger, smashed
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 tablespoons soy sauce
1/2 tablespoon sugar
1 tablespoon oyster sauce
2 cups mung bean noodles, soaked in hot water and cut into 3-5 inch long
1 cup water
1/2 teaspoon dark soy sauce (optional for darker color of the mung bean noodle)
coriander leaves (for garnishing)

Preparations

1. Mix vegetable oil, sesame oil, peppercorns, soy sauce, sugar, water, oyster sauce and mung bean noodle in a big bowl. Stir until all ingredients mixed well.
2. In the bottom of clay-pot, put the coriander roots, ginger, and garlic. Then put the mung bean noodle above bottom layer, and lastly put prawns on top of the mung bean noodle.
3. Bake at the temperature ~ 180 C about 15 minutes or until the prawns are cooked thoroughly (but not less than 10 minutes).
4. Remove from heat and leave it for 5 minutes. Garnish on top with coriander leaves and serve immediately.

Thai spicy and sour seafood soup (tom yum po-tak ta-lay)

Thai spicy and sour seafood soup (tom yum po-tak ta-lay)

For 2 Serving

Ingredients

100 grams green mussel, cleaned
100 grams crab, chopped into small pieces
80 grams red sea bass , sliced
80 grams squid, scored and sliced
80 grams medium-sized shrimps, cleaned, shelled and deviened
1/4 cup mushrooms, peel black skin and cut in half
2 tablespoons galangal, sliced
2 tablespoons fish sauce
3 tablespoons lime juice
5-10 chillies, crushed
2 lemomgrass, sliced 2 inch long and crushed
3 kaffir lime leaves, shredded
1/2 cup basil leaves
2 cup vegetable stock or water
coriander leaves (for garnishing)

Preparations

1. Heat vegetable stock or water in a big pot. Wait until boiling, add lemongrass, galangal and kaffir lime leaves then wait for another 5 minutes.
2. Add green mussel, crab, red sea bass, squid, shrimps and mushrooms in the boiling water for 4 minutes or until all ingredients cooked.
3. Add basil and fish sauce, lime juice, crushed chilies. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves and serve immediately with hot steamed rice.

Thai pineapple fried rice (kao pad sup-pa-rod)

For 2 Serving
Ingredients

250 grams small shrimp peeled and deveined
100 grams cooked ham, diced (chicken breast can also be used instead)
1 fresh pineapple
2 cup cold steamed rice
1 teaspoon finely chopped garlic
1 onions, sliced
1/2 carrot, sliced
1/4 cup peas
1 teaspoon salt
1 teaspoon sugar
1 teaspoon white pepper
2 tablespoons soy sauce
fried cashew nuts (for garnishing)
cooking oil

Preparations

1. Cut the pineapple in half length ways, then cut and scoop out the flesh. Chop into small pieces (need 1/2 cup, keep the rest for other dishes or desserts), discarding core, and set aside.
2. Heat oil in a wok over medium heat, add the garlic stir until golden brown. Add the shrimp and stirring occasionally until nearly cooked.
3. Add carrot and onion, stirring until the carrot is cooked. Then add rice, cooked ham, salt, sugar, white pepper, pea, soy sauce and fresh pineapple.
4. Stir until all ingredients mixed well (about 2-3 minutes). Remove from heat, transfer fried rice into hollowed-out pineapple halves. Garnish on top with fried cashewnuts and serve immediately.

Thai spicy mixed vegetable soup with prawns (kang liang koong sod)

Thai spicy mixed vegetable soup with prawns (kang liang koong sod)

For 2 Serving

Ingredients

350 grams prawns, cleaned, shelled, and deveined
1 cup babycorn, sliced
1 cup any fresh vegetables, cut into well pieces
1/2 cup sweet basil leaves
4 cups vegetable stock or water

Ingredients : Spice Mixture

12 pepper corns
12 shallots
1 tablespoon shrimp paste
1/2 cup dried shrimp
2 tablespoon fish sauce

Preparations

1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.
5. Transfer to a serving bowl and serve immediately with hot steamed rice.

Stir Fried Pork with Red Curry Paste (moo pad prik king )

For 2 Serving

Ingredients

400 grams pork, cut into well pieces (or prawns, chicken, beef)
200 grams string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.)
2 kaffir lime leaves, sliced thinly
3 tablespoons red curry paste
3 tablespoons fish sauce
1 tablespoon sugar
coriander leaves ( for garnishing )

Preparations

1. Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic.
2. Add pork and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar.
3. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds.
4. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.

hot and sour curry with shrimps

hot and sour curry with shrimps

For 2 Serving

Ingredients

8-10 medium sized shrimps, cleaned, peeled and deveined
200 grams fish fillet (any meaty white fish)
4 tablespoons hot and sour curry paste
4 tablespoons of tamarind juice
3 tablespoons of fish sauce
1 teaspoon of palm sugar
Lemon juice
1 bunch of acacia leaf [thai : cha-om] (optional)
3 eggs (optional, to make acacia omelette)

Preparations

1. Put the fish fillet in a boiling water and wait until it cooked. Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well. Remove and set aside.
2. Heat water in a pot, wait until boiling. Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.
3. Add the shrimps and acacia omelette (optional, see below). When the soup boiling, remove from heat. Add lemon juice as desired taste. Transfer to a serving bowl, and serve with steamed rice.

Acacia Omelette (kai jeaw cha-om) : this recipe is optional. However, thai people love to eat this omelette with hot and sour curry. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead.)

1. Wash cha-om and nip the leaves and young leaves then cut into 1-inch portions.
2. Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.
3. Heat oil in a wok. Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain. Slice into cubes.

Red Curry with Chicken and Bamboo Shoots(kang nor-mai kai )

Red Curry with Chicken and Bamboo Shoots(kang nor-mai kai )

(For 2 Serving)

Ingredients:

400 grams chicken, sliced into well pieces
2 1/2 tablespoons red curry paste
2 cups coconut milk
2 tablespoons fish sauce
1/4 teaspoon sea salt
3 fresh red chilies, sliced diagonally
1/2 cup basil leaves
1/4 cup kaffir lime leaves, torn
1 1/2 teaspoons palm sugar (or brown sugar)
1 can bamboo shoots, sliced

Preparations:

1. Heat coconut milk (1 cup only) in a wok over medium heat. Add red curry paste, and keep stirring until boiling.
2. Add the chicken and stir until cooked through.
3. Add the remaining coconut (1 cup), and bamboo shoots. Then add fish sauce, sugar, salt, and continue stirring until boiling again.
4. Sprinkle with kaffir lime leaves, and sweet basil leaves. Transfer to a serving dish and garnish with sweet basil leaves before serving.

Sweet and sour sauce fried with pork(moo pad preaw wan)

Sweet and sour sauce fried with pork(moo pad preaw wan)

(For 2 Serving)

Ingredients

400 grams of pork, cut into bite sized pieces
3 tablespoons evaporated milk
1 cup all purpose flour
1/2 cup plum sauce
1/3 cup sugar
1 onion, sliced
2 tomatoes, sliced
5 pieces pineapple, cut into small cubes
1 tablespoon soy sauce
1/2 teaspoon concentrated tamarind paste
1 cup vegetable oil for deep frying

Preparations

1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.
2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.
3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.
4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.

THAI SPRING ROLL(poh piah tod)

THAI SPRING ROLL(poh piah tod)

(For 2-4 Serving)
Ingredients

300g medium-sized prawns, peeled, deveined and chopped
300 grams minced pork
1/4 cup Shitake mushroom, sliced thinly
3 garlic cloves
1 tablespoon fresh coriander roots, coarsely chopped
1/4 teaspoon black peppercorns
2 teaspoons sugar
1 carrot, peeled and grated
2 tablespoons chopped spring onion
3 teaspoons fish sauce
12 sheets frozen spring roll pastry
Vegetable oil for deep frying

Ingredients for Spring Roll Dipping Sauce :

1/4 cup sugar
1/4 cup water
1/2 cup vinegar
2 tablespoons fish sauce
1/4 teaspoon red chile flakes
2 tablespoons chopped coriander leaves
2 tablespoons chopped peanuts

Preparations
1. Finley chop prawns and place in a medium bowl. Pound peppercorns, garlic and coriander roots into a coarse paste.
2. Then add prawns, minced pork, carrot, mushroom, chopped spring onion, and fish sauce. Mix together thoroughly. Divide mixture into 12 equal portions.
3. Position a spring roll sheet with a corner facing you. Shape a portion of mixture into a 10cm long and place it at a corner nearest to you. Roll up pastry to enclose filling, folding in sides as you go. Brush top corner with a little water to seal. Repeat with remaining mixture and spring roll sheets.
4. Heat oil in wok until hot. Cook spring rolls until golden and cooked through (about 5 minutes).
5. Drain on paper towl. Serve immediately with spring roll dipping sauce.

Spring Roll Dipping Sauce Preparations :
1. Heat water in a saucepan until boiling, then add sugar, and vinegar.
2. Remove from heat and add fish sauce and chile flakes.
3. Transfer to a dipping saucer and mix in coriander and peanuts.
(For 2-4 Serving)

THAI GRILLED PORK (moo yang)

THAI GRILLED PORK (moo yang)

Ingredients

450 grams pork, slice into thin and long strips
2 tablespoons sugar
1 teaspoon salt
3 cloves garlic, minced
1 tablespoon coconut milk
1 tablespoon fish sauce
1 package bamboo skewer

Preparations

1. Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).
2. When the pork is ready, thread a skewer through the pork. Grill the pork until it is well done. While barbequing, brush pork with marinade.
3. When done, serve with fresh vegetables and slices of cucumber and tomato. Thai people love to eat this dish with Sticky Rice. In this case, you can also serve with Sticky Rice.

Laab

Laab

Ingredients:

1/4 tablespoon ground dried chili pepper
5 sprigs sliced cilantro
3 tablespoons fish sauce
1/2 lbs ground pork
1-2 limes
1/4 thinly sliced shallot
1 tablespoon toasted rice
3 sprigs spearmint Optional
1 sliced green onion Optional

Preparations:
1.Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinate for just a couple of minutes until you are ready to cook it.
2.Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.
3.Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.
4.Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.

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