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.

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.

Spicy Thai salmon salad [Lab Pla Salmon]

Foodstylist & Carving, originally uploaded by wtimm9.

INGREDIENTS :
For 4 servings

• Grilled salmon 1.5 lbs.
• Shallots, peeled and sliced thin 1 cup
• Onion, sliced thin 2 tbsp.
• Mint leaves 1/2 cup
• Toasted raw rice kernels, ground 3 - 4 tbsp.
• Red chili powder 1 - 2 tbsp.
• Fish sauce 1/4 cup
• Fresh lime juice 1/3 cup
• Red spur chili peppers, sliced 2 tbsp.
• Chopped fresh galangal (optional) 3 tbsp.
  

HOW TO:
1. Baste the pieces of salmon lightly with vegetable oil and grill until cooked. Take off heat and let cool.

2. With a fork break salmon pieces into a crumble. Add the rest of the salad garnishes except the fresh lime juice. Toss all the ingredients together, then add fresh lime juice to taste. It should be tart enough at first taste but not overpowering.

3. Spoon this salad over decorative lettuce cups and garnish with fresh mint leaves and julienne red spur chili peppers.