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.

Steamed Fish in Banana Leaf [Hor Mok Pla]

originally uploaded by P Family.

While these folded packets are a delight to serve in small numbers, for a larger group the leaves can be folded into a large boat shape and the mixture steamed in larger portions with an extended cooking time.

INGREDIENTS:

• 1 lb (500 g) white fish fillets, cut into chunks
• 1 large banana leaf, cut into 4 pieces, each 8 X 8 inches
• 1 cup shredded lettuce, blanched
• 1 cup sliced zucchini/courgette, blanched
• 1 cup sweet basil leaves (bai horapa)
• 2 green jalapeno peppers (prik chee fa), sliced
• 1/4 cup cilantro/coriander leaves (bai pak chee)
  

Sauce's Ingredients:

• 1/2 cup (4 fl oz/125 ml) red curry paste (nam prik gaeng ped)
• 2 cup (16 fl oz/500 ml) coconut milk
• 4 egg yolks (reserve whites for topping)
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons cornstarch/cornflour

Topping's Ingredients:

• 1 cup (8 fl oz/250 ml) coconut cream
• 4 eggs white
  

HOW TO:

1. Marinate the fish chunks with the combined sauce ingredients and place in the refrigerator to chill for about 15 minutes.
2. Beat the topping ingredients together with a fork.
3. Wipe each piece of banana leaf with a damp cloth before use. Place a quarter of each of the blanched vegetables and of the fish in the center of each piece of banana leaf. Spoon on a quarter of the topping. Top with a scattering of basil leaves, pepper slices and cilantro leaves.
4. Bring the sides of each square together and fold in the ends. Secure with a small piece of wood or a toothpick.
5. Arrange the packets in a steamer and steam for 15 minutes or until done. Alternatively, the packets can be baked in the oven at 350 Fahrenheit (180 Celsius) for 20 minutes.