BOILED PORK WITH LIME, GARLIC AND CHILI SAUCE [Moo Ma-Nao]

originally uploaded by veer8.

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)
  (For 2 Serving)
  

HOW TO:

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.

TIR-FRIED SQUID WITH SALTED EGG YOLK [Pla Meuk Pad Kai Kem]

originally uploaded by boonnaree2008.

INGREDIENTS:

• 350 gram squid, cleaned and cut into well pieces
• 3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]
• 1 spring onion, cut into 1" length
• 1 red chili, cut diagnally
• 5 garlic cloves, minced
• 2 tablespoons oyster sauce
• 1/2 tablespoon fish sauce
• 1/2 tablespoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon roasted chili paste
• 1/4 teaspoon pepper powder
• cooking oil
  (For 2 Serving)

HOW TO:
1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.

2. Heat oil in a wok over medium heat. Add garlic and stir fry until golden. Then add spring onions and squid.

3. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.

4. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.

5. Transfer to a serving dish. Garnish with sliced red chili and serve immediately with hot steamed rice.

THAI SPRING ROLL [Poh Piah Tod]

originally uploaded by Roger T Wong.

INGREDIENTS:

• 300g medium-sized prawns, peeled, deveined and chopped
• 300 grams minced pork
• 1/4 cup Shitake mushroom, sliced thinly
• 3 garlic cloves
• 1 tps. fresh coriander roots, coarsely chopped
• 1/4 tps. black peppercorns
• 2 tps. sugar
• 1 carrot, peeled and grated
• 2 tps. chopped spring onion
• 3 tps. 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 tps. fish sauce
• 1/4 tsp. red chile flakes
• 2 tsp. chopped coriander leaves
• 2 tsp. chopped peanuts
  (For 2-4 Serving)
  

HOW TO:

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. ix 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.