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.

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.

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.

Pineapple Fried Rice [Kao pad suppalod]

originally uploaded by Geoff604.

INGREDIENTS:

• 1 tb Garlic; chopped
• 1/2 c Oil
• 1/2 c Pork, thinly sliced, Ham
• 1/2 c Chicken, thinly sliced
• Eggs
• 12 c Cooked rice, cooled
• 1 1/4 c Diced pineapple
• 2 tb Sugar
• 6 tb Fish sauce; (Nam Pla)
• 1 c Green onions, cut 1" pieces
• 6 Fresh pickles; or
• 2 Cucumbers, sliced
• 1 tb Chili peppers; or to taste
• 1/2 c Cilantro; chopped
• 2 ts Ground white peppers
  

HOW TO:
Fry garlic in oil until golden brown over medium heat. Increase heat to medium high and add chicken, pork and Ham. Cook until meats are almost done, add eggs and scramble. Cook half way through, add rice and pineapple and mix quickly. Sprinkle sugar, white peppers, fish sauce, green onions and mix well, cook about 2 minutes longer,stirring constantly, then remove from heat. Serve hot with sliced pickles and chili peppers with chopped cilantro sprinkled on top. Makes 12 servings. NOTE: cook rice with a little less water than you normally would because rice will absorb juice from the meats, therefore, it wont be soggy.