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 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.

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.