Spicy Sardine Salad - ยำปลากระป๋อง

Yum Pla Ka-pong

Ingredient  for 2 People

2 Cans of Sardines in Oil
2 Teaspoons of Tomato Puré
20 gms Lemon Grass
20 gms Coriander Leaves
50 gms Onion
2 Red Chillis
2 Bird Chillis
1 Tablespoon Lemon Juice
1 Tablespoon Fish Sauce

Preparation
1. Remove the sardines from the can.
2. Mix the oil from the can with the tomato puré in a small mixing bowl.
3. Slice the onion, lemon grass, and chilles, and add to the bowl.
4. Add the fish sauce and lemon juice and mix all the ingredients together well.
5. Pour over the sardines.
6. Chop the coriander put around the edge of the sardine plate.

Glass Noodle,Pork,Nut Spicy Salad- ยำวุ้นเส้น

Yum Woon Sen

Ingredients  for 2 People (Medium Hot)100 gms Pork Mince
100 gms Glass Noodle
50 gms Peanut
20 gms Bird Chillies
1 Spring Onion
1 Sprig Coriander
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1/2 Teaspoon Sugar
200 ml Water
2 Garlic Cloves

Preparation
1. Boil water in the saucepan, add the salt and chop the garlic and add it into the pan.
2. When the water is boiling, add the pork mince and glass noodle and simmer for 4 minutes. Then pour out half of the water.
3. Chop the chillies, spring onion, and coriander into a pot with glass noodles.
4. Toast the peanuts in a dry frying pan to bring out the flavour.
5. Add the fish sauce, sugar, lemon juice, and peanuts and then mix.

Crispy Catfish with Green Mango Salad - ยำปลาดุกฟู

Yum Pla Dook Foo

Ingredients
1 catfish (or any meaty white fish) weight 400-500 grams
3 tablespoons fish sauce
4 tablespoons lime juice
1 tablespoon sugar
5-10 chilies, chopped
1/4 cup shallot, sliced
1 mango, julienned (or sour green apple)
1/4 cup fried cashew nuts, or peanut
coriander leaves (for garnishing)

Preparations
1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.
2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.
3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.
4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately.
5.Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.

Pork Panaeng-พะแนงหมู



Panaeng Moo



Ingredients400 grams pork, sliced into well pieces
2 tablespoons panaeng curry paste
2 tablespoons vegetable cooking oil
150 gms coconut milk
2 tablespoons palm sugar
2 tablespoons fish sauce
10 basil leaves
1 red chilli, sliced
3 kaffir lime leaves

Preparations1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add pork and season with palm sugar and fish sauce.
3. Wait until cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with hot steamed rice

Chamwg pork curry leaves "หมูชะมวง"

moo-cha-mong

Ingredients:1. Vegetable oil   2 tbsp.
2. Streaky pork.   500 g.
3 a pound the curry  2 tbsp.
4. Sugar bucket 1 tbsp.
5. Makamepiik water  2  tbsp.
6 fish sauce  1-2 tbsp.
7. Chamwg leaves   1 tgwitwg.
8. Water    1,000 ml.

Preparation:
1. The power set pot. Enter into the hot oil. Streaky pork into place. To put tight enough.
2. Add spices to pound it down. And the fried pork with onion.
3. Season with sugar, fish sauce, fried Makamepiik bucket of water to another.
4. Enter an Chamwg down enough to put an Chamwg grief.
5. Add boiling water into the fire to boil reduce heat to medium fire until tender pork. And a little water enough.
6. Savor again to leave the seasoned sweet.
7. Serve immediately with dip cup cooked rice place.

Chamwg curry flavoring.
1. Some dried chilli, roasted elephant split blocks  5 tablet.
2. Shallot roasted    3 heads.
3. Thai garlic roasted lamb shell 10 segment.
4. Galangal, roasted Soi   1 tbsp.
5. Shrimp paste and then grilled   1 tbsp

SWEET AND SOUR FRIED EGGS "ใข่ลูกเขย"

kai-look-koey

Thai Recipe Ingredients
* 6 chicken or duck eggs
* 3/4 cup tamarind juice
* 1/4 cup palm sugar (or brown sugar)
* 1/4 cup fish sauce
* 1/4 cup of cooking oil
* 10-15 shallots, sliced thinly
* coriander leaves (for garnishing

Thai Food Preparations
1. Heat oil in a wok, and fry the all eggs (one at a time) until crispy and turns to yellow color. Then put the fried eggs in a serving plate and put it aside for now
2. Heat oil in a wok and fry the sliced shallots until brown. Be careful not to burn it, then put it in a bowl and put it aside as well.
3. Use the left over oil from eggs and onion. Add palm sugar,tamarind juice and fish sauce. You can taste and add more if you want. However, the original taste should be sweet and sour.
4. Pour the tamarind suace over fried eggs and sprinkle with the fried shallots. Before serving, garnish with fresh coriander leaves on top and serve immediately.

Mango Salad

Mango Salad
A beautiful and fresh salad which goes really well if you have any oily food as it guts straight through the fat!

Ingredients
1 or 2 Green Mangoes
Handful of Coriander leaves
3 finely sliced shallots (eshallots)
1 - 2 cloves of garlic, crushed
1 tsp palm sugar
2 hot chillies, chopped finely
1 or 2 bunches of Asian Parsley
2 tsp Fish Sauce
Water
Juice from 1 or two limes

Method
To make the dressing mix the sugar, chillies,juice from one lime, fish sauce and garlic with equal amounts of water and test for taste. Add more of anything you need.
Chop the celery, coriander, mango (instructions here) and shallots
Mix the dry ingredients with the dressing and serve

Spicy Seafood Salad

Details :
pork, steamed and sliced diagonally  200  g 
chicken meat, steamed and sliced  200  g 
prawn meat, steamed and sliced diagonally  200  g 
nam phrik phao ( Roasted Chilli Paste )  3  tbsn 
fish sauce  1  tbsn 
lime juice  ¼  c 
sugar  1  tbsn 
tamarind juice  2-3  tbsn 
peanut or cashew nut, roasted and crushed briskly  ¼   c 
white radish or cabbage, sliced  ¼   c 
carrot, sliced ¼   c 
whole Celery, cut  2   
mint leaves ½   c 
whole lettuce  2   

Preparation :
1. Pound sliced bird's-eye chillies and garlic together, add lime juice, sugar and salt and blend well. This is the spicy dressing.
2. Behead prawn and cut in halves. Put in mixing bowl together with sea mussel and squid. Pour in spicy dressing and blend well. Add onion, spring onion and Celery.
3. Place onto a plate underlying with lettuce. Serve with spring onion, slice cabbage and mint. Garnish with red and green bird's-eye chillies. Note Besides the banana blossom, the vegetable served can be replaced by the Chinese lettuce. Chilli sauce can be prepared and stored in a bottle which will allow it to be kept for as long as 6 days without losing the taste. The taste of the sauce should be dominated by hot and sour and followed by salty and sweet taste. Don't let the sweet taste lead since this will make the sauce fishy.

STEWED PORK AND EGG WITH FIVE SPICES

Ingredients
Be it pork 400 g (split length 2 "thick and 1").
3 egg foam.
3 from coriander.
Cisco stops that white 3 tbsp.
Cisco stops that black 1 tbsp.
Sugar 4 tbsp.
Pot-stewed powder 1 / 2 tablespoon.
3 garlic break lobe.
Pepper seed 1 tsp.
Vegetable oil 1 tbsp.
3 Tgwitwg water.
1. Boil water in pot of boiling water, wait until the eggs are put into boiled until cooked. The egg shell come prepared.
2. Put oil in the pan and set fire to. Add garlic and pepper into the onion and stir-fry. Then add pork stir-fry until almost cooked down.
3. Add flour pot-stewed, Cisco stops that black, Cisco stops that White, boiled egg, sugar and water to. Boiled with light light about 30 minutes to turn off the light.
4. Lap put make a cup coriander. Serve immediately with hot cooked rice.

Steamed Curried Fish

Ingredients five cabbage leaves, cut into tiny items
 three hundred grams snapper fillet, cut into skinny items
 3-4 kaffir lime leaves, sliced thinly
 one tablespoon rice flour
 ten coriander leaves
 a pair of contemporary chilies, sliced thinly
 a pair of tablespoons red curry paste
 a pair of teaspoons sugar
 one will coconut milk
 2 eggs
 one teaspoon fish sauce

Method
1. Pour one cup coconut milk during a mixing bowl (separate 1/4 coconut milk for topping) , and add red curry paste, keep stirring till mixed well.

2. Add fish into a combination, stir till the mixture quite thick. Then add egg, fish sauce and sugar and stir well.

3. Heat water during a pot over medium-high heat, add chinese cabbage into boiled water and look ahead to three minutes. take away hot water and rinse in cold water.

4. Squeeze cabbage ( to bring water out ), place them at rock bottom of every banaleaf cup (small cup will be used instead), fill the cup with spice mixture and steam for half-hour.

5. Add rice flour into coconut milk that's separated for topping, then combine well and place in microwave for one minute.

6. when half-hour or the mixture is cooked, garnish every cup with coconut cream, coriander leaves, chili and kaffir lime leaves. Then steam for one more three minutes, and then take away from the steamer to the serving dish.

          Enjoy a great Thai food at home with simple ingredients in the grocery store. A chef who has experience of more than 10 years and author of best-selling cookbook in Thailand, offering Thai dishes and adding new items every week.





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