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.
   

THAI VERMICELLI SALAD WITH SHRIMPS [Yum Woon Sen]

originally uploaded by moonberry.

INGREDIENTS:

• 10 medium size shrimps
• 100 grams ground pork
• 40 grams mushroom
• 20 grams chinese celery, cut into 1" long
• 1 onion, sliced
• 2 tomatoes, sliced
• 20 grams shallot, sliced
• 6 chilies, coarsely chopped
• 20 grams peanuts
  
• 40 grams glass noodle
• 4 tablespoons fish sauce
• 1 tablespoon sugar
• 5 tablespoons lime juice
  

  (For 2 Serving)
  

HOW TO:

1. blanch pork and shrimp in boiling water, drain
2. blanch mushroom and glass noodle until soft, set aside
3. Mix all ingredients in a big bowl, then season with fish sauce, sugar and lime juice . Transfer to a serving dish. Serve immediately with fresh vegetable such as cabbage, cucumber, string bean, etc.

FRIED FISH MEAT WITH TAMARIND SAUCE [Pla Rad Prik]

originally uploaded by iamcharliebrown.

A popular Thai dish of fried fish with tamarind sauce. It combines many herb such as tamarind, shallot, garlic, coriander, and chilli. Serve hot as part of a main meal.

INGREDIENTS:

• Fish meat (any meaty white fish) weight 400-500 grams.
• 1 tablespoon tamarind
• 3 tablespoons sugar
• 1 shallot, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 3 sprigs coriander
• 2 tablespoons fish sauce
• 3 red or yellow chilies
  (For 2 Serving)
  

HOW TO:
- Fried Fish
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.

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 5-10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. 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.

**TIP**
For more crispiness of the fish, you just only put fried fish in the oven on 350°F for 10 minutes.

- Topping Sauce:
1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.

2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.

3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.

Pineapple Prawn Curry [Kaeng Khua Supparod]

originally uploaded by kepibear.

This dish does not take long to cook and the main characteristic of this curry is that it does not have very much sauce. The sauce is fairly thick and creamy. If you are unable to find kaeng khua curry paste, red curry paste is a good substitute.

INGREDIENTS :

• Vegetable oil 2 tbsp.
• Kaeng khua curry paste 2 tbsp.
• Coconut milk 1/2 to 1 cup
• Prawns or shrimps, fresh and peeled 1 lb.
• Fish sauce1 - 2 tbsp.
• Sugar 1 - 2 tsp.
• Pineapple, peeled and cubed 1/2 cup
  (1 - 2 servings)

HOW TO:
1. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the kaeng khua curry paste to the oil. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.

2. Cook the paste for 5 minutes over a low to medium heat. Add coconut milk and blend well. Bring the sauce back to a boil.

3. Once the curry sauce is boiling, add the prawns and quickly season the curry with fish sauce and sugar. When the prawns are almost cooked, add the pineapple and mix well. The curry should be fairly thick, almost the same consistency of white sauce. Spoon this curry into a bowl and serve with rice.

**Tips**
Should your curry be too runny when finished, spoon out the prawns and pineapple and cook the curry sauce until thick, Cream can be used to replace coconut milk but you will not get the coconut aroma in your curry. Again this dish should be eaten with steamed rice or crusty French bread.

Drunken Noodle - [Kuai-Tiao Pad Kee Mao]

originally uploaded by irksomecushion.

This dish is also a lunch favorite amongst Thais. It is a complete meal in itself with ingredients from all the food groups.

INGREDIENTS :

• Vegetable oil 1/4 cup
• Fresh yellow spur chili peppers 2 tbsp.
• Garlic, peeled and chopped 2 tbsp.
• Onion, peeled and sliced 1/4 cup
• Chicken, beef or pork, ground 8 oz.
• Pad thai noodles, soaked and drained 2 cups
• Fish sauce 1 - 2 tbsp.
• Granulated sugar 1 - 2 tsp.
• Oyster sauce 1 tbsp.
• Sweet basil leaves (bai horapha) 1/2 cup
  (For 4 servings)
  

HOW TO:

1. 1. Pound together yellow spur chili peppers and garlic into a paste. If you do not have a pestle and mortar, you can use a food processor or a blender.
   
   
2. Place a large frying pan or wok on the stove and heat up the oil until almost smoking. Add the chili and garlic paste and fry quickly. Before the paste browns add onion.
   
   
3. Allow the onion to cook slightly, add the ground meat and stirfry, stirring constantly.
   
   
4. Add the noodles to the pan. You can use pasta such as cooked spaghetti or linguini as a substitute. Toss and mix well in the pan and season with fish sauce, sugar and oyster sauce.
5. When the noodles are well seasoned and have an almost uniform color, add the fresh basil leaves, toss and mix. Serve immediately.
   

**Tips**
Substitution: This dish can easily be made with pasta that you have available in your kitchen. All you need to do is cook the pasta "al dente", plunge it in cold water, drain and set aside to stirfry.