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Shrimp in Garlic Sauce ( Koa Rad Nha Guong Sauce Garthream )

I'm filling a few holes in my recipe lists, and I can't believe I never did this recipe! It's shrimp in garlic sauce, the only unusual thing is the butter, which is not traditional Thai, but I think it softens the flavours. Ingredients 150 gms Shrimp 5 Garlic Cloves 1 Tablespoon Soy Sauce 1 Tablespoon Oyster Sauce 1 Teaspoon Butter 1 Tablespoon Oil 1 Tablespoon Corn Flour 100 ml water Preparation 1. Clean the shrimps, (and cut out the black thread down the back). 2. Peel and chop the garlic finely, fry it in the oil for just a few seconds to release the smell. 3. Add butter and all the sauces and stir fry them for a minute, then add the shrimp, and 30 seconds just to cook them (they don't take long). 4. Mix the corn flour and water and add to the pan. Cook for a further minute to let the sauce thicken.

Jungle Stir-Fry ( Gay Pad Prick Gang )

The ingredients in this stir-fry are the sort of things you'd find in the Thai Jungle. Green peppercorns for spices, Doc Kae tree flowers for a bitter bite, various vegetables and wild chickens! Sadly, Thailand has very little jungle left today, and this is the closest many Thai will ever come to the jungle. Ingredients 300 gms Corn Fed Chicken Leg or Wing 20 gms Chopped Baby Corn 20 gms Chopped Aubergine 20 gms Chopped Doc Kae 10 gms Green Pepper 10 gms Sweet Basil 1 Tablespoon Red Curry 1 Teaspoon Sugar 1 Tablespoon Oil Preparation 1. Clean and chop the chicken into 3 cm lengths, deep fry in hot oil until crunchy, then remove and drain. 2. Preheat oil in a shallow frying pan, add the red curry paste and fry the paste for 20 seconds. This will bring out the taste. 3. Add the fried chicken, sugar and all the vegetables, together with 2-3 tablespoons water. 4. Fry for 30 seconds on a high heat then remove and serve. Serve With Hot Fragrant Rice

Chicken Ya Dong ( Gai Pud Laos Dong Ya )

This chicken is cooked in herb infused spirit to give it a kick. If you can't get Loas Dong Ya, or Thai Ya Dong, you can substitute any herb spirit. Ingredients 150 gms Chicken Wings or Legs 1 Teaspoon Salt Pinch White Pepper 350 ml water 2 Tablespoons Chopped Onions 2 Garlic Cloves Chopped 1 Tablespoon Laos Dong Ya 1 Tablespoon Light Soy Sauce 2 Tablespoons Sweet Chilli Sauce 2 Tablespoons Tomato Sauce Preparation 1. Chop the chicken wings, or legs into pieces. 2. Boil in water with the salt, pepper and simmer until the water has reduced by half. 3. Add all the remaining ingredients, and simmer until the stock has nearly completely gone.

Fried Chicken with Chilli & Basil ( Pad Kaprow Guy )

This is a simple fried dish that's quick to make and easy to prepare. Typically served with fragrant rice, prepare all the ingredients carefully first including the rice, cook it quickly then serve and eat immediately. It originates from central Thailand and is medium hot. Ingredient , For 2 People 300 gms Chicken 3 Tablespoons Oil 4 Cloves Garlic 5 Red Thai Chillies 1 Small Onion 2 Spring Onions A Pinch of White Pepper 1 Tablespoon Light Soy Sauce 1 Tablespoon Fish Sauce 1 Tablespoon Oyster Sauce 1/2 Teaspoon Sugar 10 Basil leaves Serve With Fragrant Rice Sliced tomatoes & sliced cucumber Preparation 1. Clean and slice chicken into small bite sized pieces. 2. Peel and chop garlic and chillies finely, an electric blender is best but hand chopping is sufficient. 3. Chop the onion into slices. 4. Chop the spring onion into short 2-3cm strips. 5. Put oil in the frying pan and put it on a high heat. The pan should be hot before adding the ingredients. 6. Fry garlic and chilli for a few seconds to bring out the smell of the garlic. 7. Add the chicken pieces, together with all the remaining ingredients except the basil. 8. Stir until the chicken is cooked, then take it off the heat. 9. Add the basil.

Remarks It is common in Thailand to add a fried egg, sunny side up, ontop of the dish.
Stir Fried Chicken Cashew Nuts (Guy Pad Med Mamuang Hinmapan)

A very popular dish, this is a quick easy to make stir fry of chicken and vegetables seasoned with cashew nuts. This is ideal as a side dish for Thai Fragrant Rice. The name break down as 'Guy' = chicken, 'pad' = fried, 'Med' = seed and 'Med Mamuang Hinmapan' means cashew nut. In Thai its just as long a name! Ingredient for 2 People 100 gms Chicken Breast 30 gms Cashew Nuts 1/2 Medium Onion 1 Spring Onion 1/2 a Red Pepper 50 gms Bamboo Shoot 1 Tablespoon Oyster Sauce 1 Tablespoon Fish Sauce 1 Tablespoon Light Soy Sauce 1/2 Teaspoon White Pepper 3 Garlic Clove 2 Tablespoons Oil Preparation 1. Chop the garlic into small pieces and put in a frying pan and fry it for a few seconds to release the garlic fragrance. 2. Chop the chicken breast into strips and add to the frying pan - stir until chicken is cooked. 3. Chop the onion, spring onion, red pepper and bamboo, into strips add in the pan. 4. Add all the remaining ingredients. 5. Cook for 2 minutes. Serve with Hot Fragrant Rice

Crunchy Rice Noodle with Chicken (Mee Krob Guy)

Mee krob is crunchy rice noodles used to make a variety of dishes. I'll be making some Mee Krob recipes to show how it's used. By itself Mee Krob has no flavour, it is similar to rice crispies, or rice crackers and needs flavourings and ingredients to bulk it out. This recipe is a common variant, with chicken for bulk and baby shrimp for flavour.

Ingredients 50 gms Rice Noodle (Rice Vermicelli) Oil For Deep Frying 1 tbsp. Chopped Garlic 1 tbsp. Chopped Red Small Onions 2 tbsp. Chopped Dried Small Shrimp 1 tbsp. Chopped Coriander Leaves 2 tbsp. Oil 2 tbsp. Fish Sauce 2 tsbp. Sugar 40 gms Chopped Sweet Sausage 40 gms Chopped Dried Tofu 40 gms Chopped Chicken Meat, Pork, Shrimp... Your choice. 40 gms Chopped Pickled Garlic

Preparation 1. Heat the oil to 180 degrees celsius. 2. Drop a small amount of the noodles into the oil, they only need a quick fry and will puff up almost instantly. Remove and drain on kitchen paper. 3. Shallow fry all the other ingredients until the sugar has dissolved, take of the heat and mix with the crispy noodles. Serve With Flaked Chillies Sugar Vinegar Soya Bean Pak Choy Lettuce

Fried Chicken with Bamboo ( Gai Pad Nawmai )

Bamboo is used as a vegetable in Thailand, only the young ground shoots are eaten, the fully grown bamboo is strictly for panda bears! There are two main types of bamboo, plain bamboo and bitter bamboo. Plain bamboo in Thailand used to be boiled and eaten with spicy

sauce containing plenty of chilli. The bitter bamboo they used to chop, and serve boiled with fried meat & chilli. You can also buy bamboo pickled. For this dish we will be using fried chicken with bamboo, similar to Chinese dishes, this is a favorite among westerners. This is a medium to hot dish, use fewer chillis if you prefer. Ingredient 2 people 200 gms. Chicken Breast 100 gms. Can of Bamboo 5 Chillis (Mixed red/green) 3 Garlic Cloves Half a Ginger Root Shoot (About 40 gms) 1 Spring Onion 1 Tablespoon Fish Sauce 2 Tablespoons Soy Sauce 1 Tablespoon Oyster Sauce 1 Teaspoon Sugar 2 Tablespoons Water 2 Tablespoons Oil Preparation 1. Clean the chicken and chop it into bite sized pieces. 2. Slice the bamboo, and spring onion, into fine pieces. 3. Chop the chilli and garlic into very small pieces. 4. Slice the ginger root into thin slices. 5. Put oil in pan turn up the heat to get it good and hot. 6. Add the chilli & garlic fry it for few second to release the flavour. 7. Add the chicken in and fry it for 2 minutes until its just cooked through. 8. Add the ingredient for the sauce to the pan, the soy, oyster and fish sauces and the sugar. 7. Add bamboo, spring onion, ginger and water, fry for minutes and serve it. Serve With Hot fragrant rice. Tip It is better to use bamboo in a can, it is already boiled and as bitter as fresh bamboo shoots.

Marinated Pork ( Mu Gur La )

This pork is marinated in a turmeric and coconut sauce, then grilled to cook and brown it. A nice side dish to eat with rice. Ingredients 200 gms Pork Meat 2 Tablespoons Coconut Milk 2 Tablespoons Light Soy Sauce 1 Teaspoons White Pepper 1 Teaspoon Ground Turmeric 1 Teaspoon Lemon Juice Wood Skewers Preparation 1. Slice the pork meat into thin 3x3 cm squares. 2. Mix the pork and all the other ingredients, mix well so that the marinade coats all the pork and leave overnight. 3. Threat the pork onto wooden skewers. 4. Grill on a hot grill for 5 minutes.

Pork Papers ( Mu Pan )

The filling for these paper thin snacks is pork and carrot, the outer wrapper is spring roll paper. In the photograph you can see I layered the papers with slices of pineapple. The pineapple adds a sharpness to cut through the fatty taste of the papers, but also it keeps the papers apart so they don't stick together. Ingredients 100 gms Pork Meat 50 gms Pineapple 30 gms Carrot 20 gms Onion 3 Garlic Cloves 1 Teaspoon Salt 1 Teaspoon Sugar 1 Tablespoon Light Soy Sauce 8 Spring Roll Papers Oil for deep frying Preparation 1. Clean the pork and chop it into pieces (you will blend it later anyway). 2. Peel the carrot and garlic and slice the onion. 3. Put all the chopped vegetables and pork together into a blender, add salt, sugar, light soy sauce and blend until smooth. 4. Take 1 spring roll page, and cut into equal sized triangles. 5. Spread the mixture thinly and evenly onto each triangle. 6. Add a top triangle of spring roll paper (to form a sandwich), and repeat until all the filling is used up. 7. Heat the oil ready to deep fry. 8. Drop the triangles one by one into the oil until they're crispy - approximately 1 minute. Remove and drain. 9. Layer with slices of pineapple. Serve With Sweet Chilli Sauce For Chicken or Plumb Sauce

Lettuce Cucumber

Pork in Sweet Chilli Batter ( Mu Tod Nam Jimp )

This pork is made with a coating of sweet chilli sauce which caramelizes when the pork is fried. Ingredients 200 gms Pork Meat 2 Tablespoons Light Soy Sauce 2 Tablespoons Sweet Chilli Sauce for Chicken 2 Tablespoons Condensed Milk 2 Tablespoons Flour Oil for Deep Frying Wooden Skewers Preparation 1. Clean the pork meat and slice thinly to 3x5 cm pieces. 2. Mix the pork with the soy sauce, chilli sauce, condensed milk and marinade in the fridge overnight. 3. Coat the pork in the flour. 4. Skewer onto the wooden skewers. 4. Heat the deep frying oil to medium hot (180 degrees Celsius), fry the pork for 2-3 minutes. Serve With Fragrant Rice

Red Pork Curry Rolls ( Mu Prik Gang Hur Tod )

These tubes are rolled up wonton pastry covered with red pork and deep fried, and served with sweet plum dipping sauce. Ingredients 1 Tablespoon Red Curry Paste 100 gms Pork Mince 1 Tablespoon Sugar 20-25 Won Ton Pastries (The ready made pastry slices) Oil For Deep Frying Preparation 1. Mix the pork mince, red curry paste, and sugar together. Leave it to marinade for 30 minutes. 2. Take a wonton and spread the mixture evenly over it. 3. Roll up into a tube. 4. Steam these tubes for 8 minutes in a chinese steamer. This pre-cooking gives the pork chance to cook, the pastry cooks too quickly otherwise. 5. Heat the oil to 190 degrees (hot). 6. Fry the tubes for 30 seconds, just enough to make them crispy.

Ingredients to Serve With Chopped Red Onions Chopped Chillies Chopped Lime Plum Sauce Lettuce

Pork Bean Curd Balls ( Hory Jor )

The wrapper on these pork balls in made from bean curd, the inside inside is pork, with a little shrimp and crab added to broaden the flavours. You can see below how the balls are made, a sausage of the mixture is wrapped in the bean curd sheet and tied with string. The string is steamed, then cut and finally fried.

Ingredients 50 gms Crab Meat Minced 50 gms Shrimps Meat Minced 200 gms Pork Mince With Fat 20 gms Chopped Spring Onion 10 gms Chopped Garlic 10 gms Coriander Root 1 Teaspoon Black Pepper 1 Teaspoon Salt 3 Tablespoons Wheat Flour 1 Tablespoon Cassava Starch Flour 1 Tablespoon White Wine 1 Tablespoon Light Soy Sauce 2 Eggs

4-5 Sheets Bean Curd Oil for Deep Frying Preparation 1. In a food processor, blend all three meats together, add the spring onions, garlic coriander root, black pepper, salt, flour, cassava starch, white wine, eggs and light soy together and blend some more. For this you want a fairly course mixture. 2. Soak the bean curd sheets in water for 30 seconds. 3. Lay out the sheet, spoon the pork mixture along the short side slightly in from the edge. 4. Roll up the sheet, you want the sheet several layers thick so that it doesn't break. 5. Tie pieces of string at regular lengths to form balls, you can see this in the photograph. 6. Steam for 10 minutes, remove and leave so that any water drains off. 7. Cut off the string, and cut into the balls. 8. Heat the oil to 180 degrees celsius (medium hot). Fry the balls until they go brown and crisp. Serve With Plum Sauce Chicken Sauce Lettuce Tomato
Pork Footballs ( Mu Ta Grur )

I make the recipes for this site weeks in advance sometimes, the world cup is happening and so it's time to make a world cup snack! These are pork footballs, pork balls wrapped in 'string' pastry and deep fried. Ingredients for Balls 200 gms Pork Mince 20 gms Chopped Spring Onions 2 Garlic Cloves 2 Coriander Root 1 Teaspoon Peppercorns 2 Eggs 1 Teaspoon Salt

Ingredients 140 gms Wheat Flour 1 Large Egg

for Wrapper

Preparation 1. Mix the wheat flour and 1 egg together, if the mixture is too tight you can add a little water and leave for 20 minutes. You want to make a faily firm pastry for this recipe. 2. Pound the garlic, peppercorns, and coriander root together. 3. Mix the pork mince, spring onions, egg and salt together. 4. Pinch off 2 cms balls of the pork and roll them in the palm of your hands to make them round. Steam these for 10 minutes to cook them. 5. Roll out the pastry, and slice into thin strips with a sharp knife to form strings of pastry. 6. Wrap the strings around the pork balls. 7. Deep fry in hot oil (190 degree celsius) until the pastry is just cooked and brown.
Pork Stuffed Bamboo ( Nur Mai Yut Side Mu )

There's a technique to eating bamboo shoots, pick it up with your hands and tear strips of fibres from the bamboo and eat them. Chew carefully to break up the fibres. For this dish I used bamboo shoots in tins, which are easy to find in asian grocers. Ingredients 5 Bamboos (Boiled or Tinned) 80 gms Pork Mince 10 gms Chopped Spring Onions 1/4 Teaspoon Salt 1/2 Sugar 2 Tablespoons Light Soy Sauce Oil for Deep Frying 2 Tablespoons Flour Preparation 1. Mix the pork mince, salt, sugar, spring onion and light soy sauce together, knead until sticky. 2. Take the bamboo shoots, cut a slit in them with a fork or knife along their length but not to the ends.

3. Push the pork mince stuffing into the bamboo shoots. 4. Mix the flouur with a little water to form a paste. 5. Roll the bamboo in this batter. 6. Heat the deep frying oil to 180 degrees celsius. 7. Fry the bamboo for 30 seconds, remove, drain and serve.
Fried Nam Rolls ( Nam Hur Fong Tuw Hu Tod )

Nam is the raw seasoned pork dish we eat in Thailand. You don't have to eat it raw though! Here I've wrapped it in bean curd sheets and deep fried it. Since Nam is raw, it has a very short shelf life, and must be eaten fresh. This is a good way to use up old Nam. Ingredients 200 gms Nam Yellow Bean Curd Sheets (Tofu sheets) Oil for Deep Frying Preparation 1. Soak the bean curd sheets in warm water for 20 seconds to soften them. 2. Cut them in 10cm x 10cm squares. 3. Roll a sausage of nam, cut it into lengths and place it at one edge of the sheet. 4. Fold over then edges and roll it up. 5. Steam for 10 minutes, then drop into hot oil to brown it. 6. Drain and serve with sweet chilli sauce. 7. It's as simple as that.

Fried Pork Ribs with Garlic ( Gra-doo Mu Tod Gartiem )

Fried pork ribs with garlic, anyone can cook this at home with - you won't have to hunt around for obscure Thai ingredients, they're all easy to find in a typical supermarket! This dish is eaten everywhere in Thailand - North, South, East or West, of Thailand, it's the same basic dish in all provinces, except that in the North and East of Thailand they sometimes use lime juice to add a sour taste. This version is the central province version. Ingredients 500 gms. Pork Ribs. 4 Garlic cloves. 1 Teaspoons Pepper Corns 2 Teaspoons Salt. 2 Tablespoons Light Soy Sauce. 1 Tablespoon Oyster Sauce. 200 ml.Oil Serve With Sliced Cucumber, Tomato and Lettuce. Preparation 1. Clean & cut the pork ribs ( if you prefer long ribs you don't have to cut it ) 2. Pound the garlic and pepper corn together in a pestle. 3. Put the ribs in a big mixing bowl, so you can mix up the pork ribs and seasonings thoroughly. 4. Add the garlic and pepper corn, soya sauce, oyster sauce, and salt together, and live it in the fridge for 30 minutes to marinade. 5. Put the oil in hot pan and preheat it. Add the pork ribs and shallow fry in this oil for 15 minutes or until cooked.

Thai Rissoles ( Ka Noom Pan Mu Tod )

It's difficult to find the correct word for these in English, they are similar to rissoles, but without breadcrumbs or pastry coating. It's a useful way to extend expensive pork meat into a bigger meal, something us Thais do often! Ingredients 200 gms Pork Mince 125 gms Bread 10 gms Chopped Onions 1-2 Garlic Cloves Chopped 1 Teaspoon White Pepper 1-2 Tablespoons Salt 1 Egg Oil for Deep Frying Preparation 1. Soak The bread in warm water for 15 minutes, then squeeze out the water with your hands, breaking up the bread as you squeeze. 2. Mix the bread with the pork mince, salt, white pepper, chopped onion, egg and chopped garlic and stir to mix well. 3. Take pieces of the mixture and form them into small round shapes. Don't make them too big or they won't cook in the middle. 3. Deep fry for 8 minutes at 160-170 degree celsius. Serve With Thai Fragrant Rice Bread Tomato Lettuce

Rice is cheap, pork is not and it's not surprising that we stretch pork with rice. These fried pork & rice cakes have the crunchiness of crisp rice with the meatiness of pork. Ingredients 50 gms Pork Mince 3 Garlic Cloves 2 Coriander Root 1/2 Teaspoon Ground Pepper 2 Tablespoons Chopped Chives 2 Tablespoons Chopped Carrots 2 Tablespoons Fish Sauce 150 gms Fragrant Rice Oil for Frying Preparation 1. Pound the garlic, coriander root, and ground pepper together. Mix with the pork mince, fish sauce and the other ingredients. 2. Form the mixture into round patties and deep fry at 180 degrees celsius until brown. Serve With Chillies Lettuce Pickled Ginger

Pork & Crunchy Basil ( Yum Mu Sam Chan Grapow Grob )

A typical gop-gam dish to eat as a snack or with alcoholic drinks. This one is fatty pork garnished with crunchy (fried) kaprow basil leaves. We love our snack food in Thailand! Ingredients 20 gms Large Kaprow Leaves 300 gms Pork with Rind and Fat (3 layer pork) 1 Teaspoon Flaked Chillies 1 Teaspoon Dark Soy Sauce 1 Teaspoon Lime Juice 1 Teaspoon Fish Sauce Sliced Kaffir Lime Leaves Sliced Red Onion Sliced Garlic Garnish Sliced Coriander Leaves Sliced Mint Preparation 1. Clean the kaprow leaves, dry them and drop them into hot oil to just crisp up, this only takes around a minute. Set aside on kitchen paper to drain. 2. Boil the three layer pork in water for 10 minutes to cook it, chop it into tiny strips. 3. Mix the pork with the other ingredients, and shallow fry for 2-3 minutes. 4. Garnish with the fried kaprow leaves, coriander and mint.

Spicy Sweet Ribs ( Gra-Doog Mu Yang Prick-Dong )

There is an Indonesian season chilli sauce, known as Sambal Oelek (the Oelek type is the spicy one). We use it in Thailand too, and here I've used it to make spicy sweet ribs. The sauce is used as a marinade but you should also keep a tablespoon of it back to add at the end. The heat from the spices is reduce by the cooking process and adding a spoonful at the end peps it up. Since this is a ready made sauce it is about as simple as it gets! Ingredients 1 Rack of Ribs 6 Tablespoons of Sambal Oelek Preparation 1. Cut the ribs into individual ribs. 2. Cover with 4 tablespoons of the sauce and marinade for at least an hour. 3. Fry in a covered shallow frying pan with little oil until well browned on all sides. 4. Add two more tablespoons of sauce. 5. Cook a little longer just to warm and coat the ribs.
Crispy Pork & Spring Onion Parcels ( Giew Toud )

In China these are made using Wonton skins: a flour based dough processed with lye to change the texture of the flour. However at home in Thailand we make our own pastry without using Lye. This recipe is much better than the frozen Chinese parcels you can buy in the supermarket, the fresh spring onion and coriander really makes a big difference. Ingredients for 2 People 100 gms Wheat Flour 1 Egg 1 Teaspoon Oil 150 gms Pork Mince 1 Teaspoon Salt 2 Tablespoon Light Soy Sauce 1 Teaspoon Pepper 3 Garlic Cloves 20 gms Coriander Leaves (approx 2 sprigs) 20 gms Spring Onion (approx 1 spring onion) Preparation 1. Whip the egg, put into flour and add the oil. 2. Mix this into a flour dough, it is better not to overwork it - knead it only enough to make a dough. Leave the dough for 5 minutes to rest. 3. Blend the pork, garlic, spring onion, light soy sauce, salt, pepper and coriander in a food mixer. 4. Take the dough, roll it into a sausage shape and chop off little pieces (approx 5 gms) from the end. 5. Roll each piece into a ball using your hands, then using a slightly oil rolling pin, roll the ball into a thin flat circle of pastry. 6. Put the meat filling into the centre, fold over the pastry and pleat the edges to form a parcel. 7. Pre heat a fryer or deep pan of oil to 190 degrees celsius (high). 8. Drop the parcels into the oil and fry for 2-3 minutes until the pastry has just browned and the meat cooked. 9. Remove and place on kitchen paper to remove any oil. Serve with Sukiyaki dipping sauce or chilli sour Chinese sauce and coriander, mint and chilli. Or you can just eat them plain.

Crunchy Pork & Broccoli (Mu Grop Pad Broccoli)

Mu means pork, Gop means crunchy and as you'd expect the main part of this dish is the crunchy pork. It is normal to use thick strips of bacon, or similar cuts of pork with the skin still present. However not everyone likes the crunchy skin, so you may prefer to remove it. The pork can be prepared ahead of time. Ingredient for 2 people 150 gms Fatty Pork 200 ml Water 1 Teaspoon Salt 100 gms Broccoli 4 Red Chillies 2 Garlic Clove 1 Tablespoon Light Soya Sauce 1 Tablespoon Oyster Sauce 1/2 Teaspoon Sugar 2 Tablespoon Oil Preparation of Crunchy Pork 1. Add the salt to the water and bring to the boil. 2. Add the pork to the boiling water and cook for 5 minutes. 3. Take it off the heat and leave the pork to dry. You can prick the pork all over with a fork, it will help to make it crunchier. 4. Once it is dry, deep fry in hot oil. 6. The finished pork should be very very crunchy. Preparation 1. Chop the garlic and fry it in a hot frying pan for a few seconds to release the garlic fragrance. 2. Chop the crunchy pork into bite sized strips, and put it in the frying pan with the garlic. 3. Add light soy sauce, oyster sauce, and sugar, and stir fry it for 1 minute. 4. Slice the red chillies in halves and the broccoli into florets and add those to the stir fry. 5. Fry for a few minutes longer, to just lightly cook the broccoli. 6. Serve with hot fragrant rice and optionally, the chilli sauce below.

Preparation for Chilli Sauce 1. Chop a red chilli finely, and chop a garlic clove finely. 2. Put those in a bowl together with a single slice of lemon. 3. Add 2 tablespoons of fish sauce. 4. Thats it, a spicy chilli sauce - this is a common condiment, if the dish isn't spicy enough, you can add a teaspoon or two to your rice.

Fried Pork Curry Parcels ( Ga Ree Pap )

These are deep fried pastry parcels, like a small curried meat pasty, but fried instead of baked. The most unusual aspect of this dish is the pastry, it is made with two layers, an outer layer of pastry containing water, and an inner layer containing oil. They are eaten as a snack, a 'gop-gam' dish served with alcohol and they can be eaten hot or cold. Gop-gam are Thai snack dishes, and you'll find plenty more gop-gam dishes at my site, search for 'Appon's Thai Food' and come visit. Ingredients 100 gms Wheat Flour 50 ml Water 1 Tablespoon Oil 1/2 teaspoon Salt 1 Tablespoon Brown Sugar Ingredients 50 gms Wheat Flour 50 ml Oil for Outer Layer Pastry

for Inner Layer of Pastry

Ingredients for Filling 60 gms Pork Mince 1 Teaspoon Curry Powder 50 gms Boiled Cubed Potato 50 gms Onion Chopped Finely 2 Teaspoons Sugar 2 Tablespoons Salt

3 Tablespoon Maggi Sauce 1 Teaspoon White Pepper Preparation 1. Fry the pork with the oil. 2. Add the curry, onion, potato, sugar, salt, pepper and Maggi sauce then stir fry for 3 minutes and leave it to cool. This is the filling. 3. Make the outer pastry by mixing the flour with the salt, sugar, oil and water until the dough is soft. Then cut it into 14 equal parts. 4. Make the inner pastry by mixing the flour and oil together. Cut the dough into 14 equal parts. 5. For each parcel, roll the outer pastry into a flat circle 4-6 cms diameter. 6. Next place the inner pastry into the middle of the circle and roll it flat again. 7. Put the pork curry into middle, fold over the edges into a small pasty shape and crimp the edges closed. 8. Deep fry them for 5 minutes. The filling is already cooked, you are only aiming to cook the pastry until it is golden brown. Serve With Pickles Salad

Crunchy Fried 3 Layer Pork

I think this is such a star ingredient for many Thai recipes, that it deserves it's own entry. Fried, crunchy belly pork, or as we call it, 3 layer pork. The skin is crispy, the fat is cooked down, and the meat still juicy. We use it fried with Kannah, Brocolli, or other leafy greens. Although it's fried, and fatty pork, if you think of it as a flavour, and use it sparingly as the meat part of vegetable dishes, it does not need to be fattening. The frying process can be quite dramatic, so I've made a video below. Ingredients 3 Layer Pork Oil for Deep Frying Vinegar

http://www.khiewchanta.com/archives/fried-dishes/fried-pork-recipes/crunchy-fried-3layer-pork.html Preparation 1. You'll need a deep frying pan with a heavy lid to make this. 2. Bring water to the boil, and boil the pork. The pork needs to be submerged in the boiling water and cooked for 25 minutes. 3. Take it out, prick the skin side carefully with forks. The more holes the better, make sure you prick right through the skin and deep into the fatty layer. 4. Pour white vinegar over the skin side, into the holes. Give it 10 minutes like that to give the vinegar a chance to bite. 5. Dry it with kitchen paper. If you want skin more like Puffed Pork Rind, then you can take off the skin and leave it for days to dry in the sun, but for crunchy pork, it's enough just to pat it dry. 6. Heat the oil, medium hot in the large pan. 7. When you fry it, the water in the pork will cause bangs and cracks. This is normal, but it can spit hot oil everywhere, so be careful. When you want to check the progress of the pork, better to turn off the heat first. 8. Tip: when lifting the lid, if you tilt it, the water condensed on the lid will slide into the oil, creating spitting oil. It's better to lift the lid completely off, rather than let that water drop back into the oil. 9. Frying takes 10-20 minutes, over a medium heat. It needs time to brown the fat too, not just the skin. 9. Drain it, leave it to cool, chop it finely and it's ready to eat.

Spicy Red Chicken ( Gai Tod Pud Pad )

Back to core Thai dishes, spice, meat and sauce for eating with rice. A commentor asked me where the recipe for 'Gai Tod Pud Pad' was, and I realized I'd missed it! It is a red curry made with fried chicken. Use a farm free-range chicken if you can, in Thailand we'd traditionally use a house chicken (a chicken raised in our back yard), but due to the bird-flu outbreak we no longer raise house chickens at the farm. Ingredients 400 gms House Chicken 1 Tablespoon Red Curry Paste 1 Tablespoon Fish Sauce 1/2 Teaspoon Sugar 1 Tablespoon Oil Sweet Basil Kaffir Leaves Red Chillies Preparation 1. Clean and dry the chicken, chop it into 3-4 cm pieces, deep fry until the chicken is golden brown. 2. Put a spoon of oil in a frying pan, cook the red curry paste until it begins to separate into oil and paste. 3. Add the fried chicken, the fish sauce and sugar and stir fry for 20-30 seconds. The chicken is already deep fried, so it doesn't need extra cooking. 4. Garnish with the kaffir leaves, basil and sliced red chillies. Serve With Hot Fragrant Rice

Garlic Fried House Chicken ( Gay Na Tod Gartheim )

House chicken is really free range chicken, traditionally kept at home in the garden. In Thailand we call it house chicken. It's got less meat and is tougher than farm grow chicken, but has a lot more flavour. This dish is pan fried house chicken with garlic & fish sauce - a typical way to eat small cuts of house chicken. Ingredients for 3 People 150 gms House Chicken Wings 4 Garlic Cloves 2 Teaspoons Black Pepper Corn 2 Tablespoons Fish Sauce 1 Tablespoon Light Soy Sauce Oil for frying Preparation 1. Clean the chicken wings and chop each into half. 2. Pound the garlic with the black pepper corns in a Thai mortar until well ground up. 3. Add the mixture to the chicken wings and mix. 4. Add the fish sauce, light soy sauce, mix well and marinade for 30 minutes in the fridge. 5. Place oil in a shallow frying pan, so that its half way up the side of the pan and place on the heat to get it good and hot. 6. Fry the whole mixture, the chicken together with the garlic, until the chicken is good and brown. 7. Serve both the chicken and the fried garlic together. Serve With Fragrant Rice Sweet Chilli Sauce Chicken Sauce (Chilli Sauce for Chicken Dishes) Cucumber Tomato Lettuce

Chicken Bone Nuggets ( Khor Gai Tod )

These are little cuts of chicken bone with meat, in a sesame seed batter. They are a good way to use chicken wings, they have lots of flavour, packed into a small piece of chicken. Keep the skin of the chicken on it when making these, the skin adds some of the flavour. Ingredients for 2 People 150 gms Chicken Wings Cut into Small Pieces 2 Tablespoons Corn Flour 2 Tablespoons Light Soy sauce 1 Teaspoons Salt 1/4 Teaspoon White Pepper 2 Teaspoons Sesame Seeds 100 ml Water Oil for Deep Frying Preparation 1. Mix the corn flour with the water and add the sesame seeds, pepper, salt and light soy sauce, mix to form a smooth batter. 2. Drop the chicken pieces into the batter and coat them well. 3. Heat the oil to 190 degrees celsius (hot) and deep fry the chicken. 4. Serve with sweet chilli sauce, or sweet plum sauce. Serve With Lettuce Cucumber Spring Onions

Curried Spicy Fish ( Pad Pet Bla Gapong )

For this dish use a firm white fish that doesn't break apart when it's fried. Haddock is perfect for this, but not so common now. The bigger the chunks of curry white fish the better the recipe works. Ingredients 100 gms Filleted Sea Fish 2 Tablespoon Flour for Frying 1 Ladle Water 2 Tablespoons Red Curry Paste 1 Tablespoon Chopped Kaffir Leaves 1 Tablespoon Chopped Onion 1 Tablespoon Sliced Chilli 1 Tablespoon Fish Sauce 3 Tablespoons Oil Preparation 1. Clean and chop the fish into bite sized pieces. 2. Mix the flour with enough water to just form a batter. 3. Dip the fish into the flour batter and deep fry until golden brown and crunchy. Remove and drain on paper. 4. Into a different frying pan, fry the curry paste, add the fried fish chunks and all the other ingredients and stirfry for 1 minute. 5. Serve immediately. Serve With Thai Fragrant Rice

Baby Shrimp Cakes ( Gung Hank Choub Pank Tod )

These are fish cakes with a difference, the fish taste comes from dried whole baby shrimp. I don't want to put you off, but those black specs you can see are the eyes of the baby shrimp looking at you! Ingredients 50 gms Dried Shrimp 2 Tablespoons Mix Flour for Frying 1 Teaspoon Limestone Water 100 ml Water 1/2 Teaspoon Salt 1/4 White Pepper 200 ml Oil Preparation 1. Mix the water and limestone, add the flour and mix together. 2. Add the dried shrimp, salt, and white pepper into the flour and mix thoroughly. 3. Heat oil in a frying pan until its good and hot. 4. Pour enough of the batter into the hot oil so that it spreads out to 6cm circles, then fry until golden brown. 5. Serve with sweet chilli sauces.

Salmon Sticks ( Bla Salmon Tod Grop )

Why eat fish fingers when you can eat salmon battered fingers! Battered salmon sticks, served with Maggi sauce and Plum sauce. Very simple and very delicious. Rod Dee is a flour batter, a mixture of: Wheat flour, garlic powder, a little ground cinamon, a little MSG, and salt. Asian food often contains MSG (both natural and synthetic, it's nothing to worry about.) Ingredients 200 gms Salmon (without skin) 4 Tablespoons Rod Dee 2-3 Tablespoons Water 400 ml Oil Preparation 1. Slice the salmon into bit sized sticks. 2. Mix the flour batter with water and coat the sticks. 3. Heat oil in a frying pan to medium hot. 4. Fry the salmon sticks to golden brown. Serve With Palm Sauce Maggi Sauce

Tilapia Nuggets & Spicy Sauce ( Pa Taptim Tod Garthiem )

Fish bones can be such a pain for your guests, for this dish I cut large fillet nuggets from the flesh, cut the head and tail off and lay the fish segments to look like a body. Ingredients 500 gms Tilapia or White Firm Flesh Fish 2 Garlic Cloves 2 Coriander Root 1 Teaspoon Black Peppercorns 2 Tablespoons Light Soy Sauce 1/2 Teaspoon Salt 100 gms Wheat Flour Oil for Deep Frying Preparation 1. Clean the fish and slice the fillet off the bone and cut into large chunks. The bones come off in one piece if you cut from the back bone and gently let the knife do the work. 2. Pound the garlic, coriander root and black peppercorns, together. Mix with the light soy sauce and salt and leave to marinade for 30 minutes. 3. Heat the oil to 170 degrees celsius. 4. Dip the fish in the flour, and fry until cooked. 5. Fry the heat and tail too. 6. Reassemble the fish and serve with the dipping sauce. Ingredients for Spicy Seafood Sauce 5 Bird Chillies 1 Garlic Cloves 1 Tablespoon Chopped Coriander Leaves 2 Tablespoons Fish Sauce 2 Tablespoons Lime Juice 1/2 Teaspoon Sugar

Preparaion 1. Mix all the ingredients together in a blender and blend until smooth.

Fried Garlic Squid ( Bla-muk tod Gatiem )

For those who like squid, this is an easy Thai dish with only a few ingredients. The main flavour is garlic and the squid is very easy to prepare. Ingredients for 2 People 100 gms Squid 4 Garlic Cloves 1 Teaspoon White Pepper 2 Tablespoons Light Soy sauce 1 Tablespoon Fish Sauce 100 ml Oil Preparation 1. Cut the squid like squares clean the inside of the squid carefully, remove the beak if it is still present. 2. Score the squid with diagonal criss-cross scoring, this will make it more tender and less chewy once cooked. 3. Pound the garlic in a Thai mortar and mix with squid, light soy sauce and fish sauce. 4. Put oil into a frying pan over a medium heat. 5. Add the squid mixture into the pan and cook for 3 minutes. 6. If you overcook squid it becomes chewy, so only light, short cooking is necessary. Serve With Fragrant Rice Salad Vegetables Tomato Lettuce Cucumber

Fried Prawn Balls ( Luk Chin Gung - Tod )

I was looking for my prawn ball recipe when I realized I'd never made prawn balls for this site! One of the most traditional Thai recipes you see on the streets of Thailand, and I hadn't covered my recipe for them. Well obviously I need to fix that right away. The white flavourless prawn balls you can buy in the supermarkets are largely padded with too much flour. It's better to make your own. I also like to add Shitake mushrooms to the mix too which helps the flavours. You'll find I've added some fatty pork mince, a common addition needed to give the ball some fatty flavours, you can also use pure pork fat.

To give the balls some spongy texture, and make them less firm, the trick of adding ice powder (shaved ice, fine ice crystals) just before cooking them will create holes in the meat balls. But you can skip this and go for a firmer texture prawn-ball if you prefer. Alternatively you can try to whisk air in with a hand-blender. I haven't gotten this to work so well, myself, but others recommend it. Once they're made you can fry them and serve them with sweet chillie sauce like I've done in the photo above, or use them in noodles, or to accompany rice. You can make large batches of them, they last in the freezer for months and months.

Ingredients 10 Medium Shrimp 50 gms Fatty Pork Mince 1 White of Small Egg 3 Tablespoons All Purpose Wheat Flour 20 gms Dried Shitake Mushrooms 2 Ice Cubes, or Shaved Ice Half Teaspoon Salt Pinch of Pepper

Preparation 1. Shell the shrimp and cut out the black thread gut by cutting along the back and pulling it out,. 2. Soak the shitake mushrooms in warm water for 15 minutes till they are softened. Drain and blend the mushrooms to a smooth paste. 3. Into a blender, place the shrimp, shitake paste, the egg white, flour, fatty pork mince, salt, and pepper and blend till smooth. 4. Place in a bowl in the fridge to chill and firm up. 5. The next section is time critical. You need to make shaved ice (fine powder ice), mix it into the mixture with a spoon, then drop spoonfuls of the mixture, with still frozen ice crystals in it, into boiling water to cook, and melt the ice. 6. This is how I do it at Appon's Thai Food: Firstly bring a pan of boiling water up to the boil ready for cooking. Then blend ice cubes to make your powder ice. Then mix in the powder ice into the shrimp mixture with a spoon. Spoon out the ice, leaving any melt-water behind, you only want the ice crystals, water will dilute the mixture. Finally using two teaspoons, spoon the mixture into small balls and drop each ball into the boiling water to cook. 7. They need only a couple of minutes to cook. Once cooked like this they can be used in noodles, or as an ingredient, or stored frozen. 8. You can also do what I did for the main photograph, simply put them on sticks, and shallow fry them, turning a few times, until golden on all sides and eat them with sweet chillie sauce.

Shrimp Gyoza ( Gyoza Goung )

Gyoza are the Japanese version of the Chinese pot sticker dumplings which are very very popular in Thailand. You can see from that sentence just how far good food travels. The Japanese version has soy or seasoning sauce in the filling and tends to have more expensive ingredients like shrimp. I make a lot of these and so have a gyoza crimper to get them all even and well made (you can see it in the photo below - the white plastic thing), but most people crimp them by hand using a pleating action. Be sure to follow the pastry recipe carefully, if you don't rest the pastry long enough it shrinks back and becomes too thick, likewise if you overwork the dough it becomes too chewy. Ingredients for Gyoza Pastry 200 gms Flour 170 ml Hot Water 1 Tablespoon Vegetable Oil 1/4 Teaspoon Salt Preparation 1. It's best to start with the pastry first, this needs to be rested, and while it's resting you can make the filling. 2. Mix the salt, flour and hot water together. By hot I mean as hot as your hands can cope with, stir as you add the water to combine it, add more flour if the dough is too loose. 3. Add the oil and work the dough for 5-10 minutes, cover and leave to rest for 15 minutes. 4. Roll it as thin as you can get, I cover with a sheet of plastic to keep the moisture in, and leave it to rest again for at least 30 minutes. Don't skip this second resting, or the pastry will spring back and become too thick. 5. Cut discs at least 8 cms across. My Gyoza crimper is 10cms across, so I cut larger circular discs 10cms by pressing in a large lid. 6. I then re-roll the discs even thinner, even with resting, they will spring back a little. But also because I like to have a little overlap around the edge of my crimper, so I can trim excess off and make a nice even edge.

Ingredients Filling 100 gms Shrimp 50 gms Cabbage 20 gms Spring onion 2 Tablespoons Soy Sauce 2 Tablespoons Sesame Oil 1 Tablespoon Corn Starch 1/4 Teaspoon Salt Preparation 1. Shell the shrimp, cut down the backs and remove the black thread gut. If you look in the ingredients photograph, you'll see I just bought a ready prepared tray of shrimp to save time. 2. Chop the shrimp finely, you want to see shrimp pieces, but also get a fine mix, shred and chop the cabbage and spring onions finely. Mix with all the filling ingredients together including the corn starch and soy. 3. Take a disc of gyoza pastry, put a teaspoon of the mixture in the center. 4. Brush the edge of the pastry with a little water and fold over in two, and crimp to form a little dumpling. 5. Gyoza are cooked in a frying pan, you place them in the pan, add a few millimetres of water to the bottom of the pan, cover with a lid, then boil off the water in the frying pan to steam them, steam for at least 10 minutes, add more water if necessary to cook them long enough. 6. Once you've steamed them and the water has almost gone, add a few tablespoons oil and fry till brown. 7. Serve immediately Serving The dipping sauce for gyoza is an equal mix of soy and vinegar (a light vinegar like rice vinegar, not a strongly flavoured vinegar). Serve the gyoza fresh from the pan, with the dipping sauce on the side.

Spiced Rice With Pork ( Koa Mu Op Kapi Mor Din )

More use of my traditional pot with this recipe. This is a slow cooked rice and pork dish, that couldn't be simpler to make. I cook this on a raised stone platform over the fire (the candles in the photograph are just to make the photo more interesting!) but you can also just make this in a rice cooker. Ingredients 50 gms Fragrant Rice 50 gms Red Rice 100 gms Pork Three Layers (Mat+Fat+Skin) 1/2 Teaspoon With Pepper 5 gms Dried Chillies 2 Teaspoons Shrimp Paste 6 Garlic Cloves 6 Small Red Onions 4 Tablespoons Coconut Milk 1 Teaspoon Salt 1 Teaspoon Sugar 2 Tablespoons Fish Sauce 1 Tablespoon Oil Preparation 1. Slice the pork and fry till browned and cooked through. 2. Put all the ingredients except the two types of rice, together in a blender and blend until fine. 3. Add this to the pork and fry this for 10 seconds just to release some flavour, add the rice and mix together, then transfer the whole thing to the pot. 4. Pour enough water into the pot so that there is 2cms layer of water above the rice. 5. Cover and put on the stove until the rice has absorbed all the water and cooked through. The water should boil, the rice will cook through and all the flavours be absorbed by the rice. 6. Obviously if you're using a rice cooker, you transfer the ingredients into the cooker instead of the pot, add the water and let the rice cooker do it's job.

Bacon Mushroom Fried Rice (Koa Pad Had-hoom Bacon)

The best bacon for this is traditional bacon. When you fry it, fat should come from frying bacon, not water. If your bacon produces lots of water, or worse, that chemical liquid that turns brown when fried, it's best to get your meat from elsewhere. When you make this fried rice dish, keep the fat from frying the bacon and fry the rice in it, the rice will soak up the bacon fat and be flavored by it. Ingredients 200 gms Pre-Cooked Rice 100 gms Asian Mushrooms 100 gms Chopped Long Green Beans 4-6 Bacon Rashers 1 Tablespoon Fish Sauce 1 Tablespoon Oyster Sauce Preparation 1. Fry the bacon until crispy, remove from the pan and cut into small pieces. Set aside. 2. Fry the mushrooms on a low heat in the fat that came off the bacon until cooked and soft. 3. Add the pre-cooked rice, add the bacon piece, the chopped pieces of long bean, the fish sauce, and the oyster sauce. 4. Fry the rice for 3-5 minutes turning it over to warm it through. 5. Serve with chillies, spring onion and cucumber.

Dressed Up Fried Rice ( Koa Cruck Kapi Song Kruang )

This dish is Koa Cruck Kapi Song Kruang', 'Kruang' means dressed, Koa means rice. This dish is literally fried rice dressed with all the trimmings. In the photograph you can see sweet pork, sliced omelette, onions, spring onions, coriander leaves, and of course sliced chillies. Ingredients 2 Tablespoons Shrimp Paste 300 gms Precooked Fragrant Rice 10 gms Dried Shrimp 2 Tablespoons Fish Sauce 1/4 Teaspoon Sugar 2 Garlic Cloves 2 Tablespoons Oil 2 Eggs 2 Tablespoons Chopped Bird Chillies 2 Tablespoons Chopped Onions 2 Tablespoons Chopped Spring Onions 2 Tablespoons Chopped Coriander Leaves 2 Tablespoons Sweet Pork Preparation 1. Mix the shrimp paste and dried shrimp with the rice. 2. Put oil into a frying pan and pre-heat. Chop the garlic and add to the pan to cook for a few seconds. 3. Then add the rice, fish sauce and sugar, and fry for 1 minute, then set aside on a serving plate. 4. For the omelette, put 2 tablespoons of oil in the pan, whip the eggs and fry in the pan until cooked, slice and add to the serving plate. 5. Finally onto the serving plate, add chopped chillies, coriander leaves, sweet pork, and the chopped onions and serve. Serve With Chopped Mango Sliced Cucumber

Fried Rice with Grilled Pork ( Kao Pud Muyang )

This fried rice with pork is a quick meal, often cooked for children and westerners because it is a lot less spicy than the majority of thai cuisine. It's ideal if you have left-over rice to use up, cold rice from the day before is perfect. Other variations of this dish use chicken or shrimp. In this dish we've used pork shoulder for its tasty fat content, but other cuts of pork are also suitable. Originally from central Thailand, this is a mild non spicy dish. Ingredient, for 2 people 200 gms pork shoulder 2 cup of long grain rice 1 egg 2 cloves garlic 2 Spring Onions 50 gms Coriander leaf 1/2 bell pepper ( red or green ) 2 tablespoons of oil 1 tablespoon light soya sauce 1 tablespoon dark soya sauce A pinch of white pepper 1/2 teaspoon salt 1 teaspoon sugar Serve With Flaked dried chillis (optional) Sliced cherry tomatoes Pickled onions Lemon segment Preparation 1. Finely chop the garlic and bell pepper. 2. Cut the spring onions to approximately 1 cm pieces. 3. Chop the pork finely into small cubes.

4. Put oil in the frying pan and put it on a high heat. The pan should be hot before adding the ingredients. 5. Fry garlic for a few seconds, to bring out the fragrance. 6. Add the pork cubes and fry until they are fully cooked. 7. Once the pork is cooked, add the raw egg and stir it in quickly. 8. Add the rice and and the remaining ingredients. 9. Fry quickly for 30 seconds while stirring. The aim is to lightly fry the vegetables and warm through the rice.

Herb Rice with Lemon Grass ( Kao Pad Takia )

Do you have 1 type of bread? Do Italians have one type of pasta? Well Thais have many different types of stir-fried rice! This rice dish is a type of stir-fried rice made with lemon grass and dried small shrimp. Stir-fry rice is a great way to use up left over cooked rice. Ingredients for 4 People 350 gms Precooked Fragrant Rice 100 gms Pork 20 gms Dried Shrimp 40 gms Spring Onion 40 gms Coriander Leaves 40 gms Lemon Grass 40 gms Carrots 40 gms Sliced Ginger Root 40 gms Corn 4 Kaffir Citrus Leaves 1 Teaspoon White Pepper 3 Tablspoons Light Soy Sauce 3 Tablespoons Fish Sauce 1 Teaspoon Sugar 4 Tablespoons Oil Preparation 1. Clean the pork and chop it very finely. 2. Put the oil into the pan then fry the pork with the dried shrimp for 1 minute.

3. Chop the carrots, spring onion, coriander, lemon grass, and ginger root into tiny piece. 4. Add all these chopped vegetables, the corn and the rice to the pan and fry them with the pork. 5. Add the light soy sauce, fish sauce, sugar, and pepper and fry for an extra 2 minutes. 6. When serving the rice, garnish it with finely sliced Kaffir leaves. Serve With Cucumber Lemon Green Lettuce

Lychees & Fried Rice ( Koa Pad Lin Gee )

This is a sweeter rice dish, with lychees and raisins adding a pleasant and refreshing sweetness, balanced with salty cashew nuts. Maggic sauce is a German savoury sauce popular in Thailand. Ingredients for 2 People 200 gms Pre-Cooked Fragrant Rice 5 Lychees (Pitted and Peeled, or Tinned) 2 Garlic Cloves 2 Tablespoons Chopped Spring Onions 2 Tablespoons Choppped Carrot 1 Tablespoon Chopped Onion 1 Teaspoon Raisins 2 Tespoons Cashew Nuts 4 Tablespoons Light Soy Sauce 3 Tablespoons Maggi Sauce 1/3 Teaspoon Sugar 1/4 White Pepper 3 Tablespoons Oil Preparation 1. Peel and chop the garlic then put into a hot frying pan and cook for a few seconds to release the smell.

2. Add the carrot, onion, and rice into the pan and fry for a few seconds just to warm it through. 3. Add the Maggi sauce, light soy sauce, white pepper, sugar, spring onion and cashew nuts and fry it for 10 seconds more, thats all it takes to cooke. 4. Remove from the heat. 5. Cut the lychees into quarters and mix into the fried rice and serve warm. Serve With Cucumber Tomato Lettuce

Pork & Spinach Rice Plate ( Koa Rad Pad Puk Koom Mu Groop )

This is a good way to use fresh spinach. Spinach has a lot of water and it doesn't survive other cooking methods well, but this stir-fry method keeps it whole and nutritious. Ingredients 70 gms Pork With Rind and Fat 100 gms Spinach 2 Tablespoons Light Soy Sauce 1 Tablespoon Fish Sauce 1 Tablespoon Oyster Sauce 1/4 Teaspoon White Pepper 1/2 Teaspoon Sugar 2 Garlic Cloves Preparation 1. Clean and chop the pork into bite sized pieces, keep some of the fat and rind on each piece. 2. Heat oil into the pan - enough to shallow fry, when the oil is hot add the pork and fry it until the pork is crunchy and brown. Drain off excess oil. 3. Chop the garlic, add it to te pan and fry for a few seconds. 4. Chop the spinach and add it, together with all the remaining sauce ingredients. Fry for 30 seconds, that is all it needs.

5. This is eaten with Thai fragrant rice and the usual Thai condiments, including the chopped chillies in fish-sauce that we often use to spice up a meal. Serve With Fragrant Rice Chillies in Fish Sauce Cucumber

Yum Rice & Crunchy Pork ( Koa yum mu Grob )

Spicy spicy rice & crunchy crunchy pork make for a delicious delicious combination. Yum dishes are typically spicy salads, here it's mixed into rice to make the rice spicy and I've poured some over the top for extra effect. Ingredients 250 gms Fragrant Rice 2 Small Red Onions ( Chopped ) 5 Bird Chillies ( Chopped ) 2 Garlic Cloves ( Chopped ) 2 Tablespoons Fish Sauce 1 Tablespoon Lime Juice 1 Tablespoon Palm Sugar Syrup 20 gms Sliced Carrot 300 gms Pork Three Layers (With meat+fat+rind) 3 Tablespoons Light Soy Sauce 1 Teaspoon White Pepper Preparation 1. Slice the three layer pork into small pieces. Place in a frying pan with light soy sauce and white pepper. 2. Shallow fry in oil over a medium heat until the pork is crunchy, then drain and set aside this is the crunchy part of this dish. 3. For the yum sauce, mix chopped red onion, chillies, chopped garlic, fish sauce, lime juice and the palm syrup together. 4. Cook the rice, then, mix the yum sauce with the cooked rice.

5. You have two choices, you can either mix the crunchy pork in aswell, or as I've done for the photograph, lay it out next to the rice. Serve With Spring Onions Cucumber Lettuce

Salmon Rolls ( Salmon Hur Sarhia )

Another Japanese influence, these salmon and rice rolls served with wasabi are made with Thai fragrant rice rather than sushi rice and is all the better for it! We like things spicy in Thailand, and so I've put some extra wasabi in the rice. Ingredients 150 gms Salmon 1 Teaspoon Salt 3 Teaspoons Sugar 2 Tablespoons Vinegar 250 gms Cooked Fragrant Rice Seaweed Paper Wasabi Paste Preparation 1. Mix fragrant rice, salt, sugar, and vinegar together and leave in the fridge while you cook the rest. 2. Fry the salmon until cooked, then mince the flesh. 3. Lay a sheet of seaweed paper on a sushi matt. If you don't have a sushi mat, a cloth or plastic bag can be used. 4. Spread on a thin layer of rice, the a little wasabi, then a thin layer of salmon. 5. Roll it up, use the sushi mat to pull it tight together. 6. Leave it rolled up in the fridge for 30 minutes. 7. Dip a sharp knife in water, then use it to cut the roll into slices.

Serve With Soy Sauce and Wasabi

Mushroom - Mushrice ( Kao Op Had )

A common rice dish with rice well cooked so that it is soft and soaks up all the flavours from the rest of the ingredients. You could almost call it 'mushy'. ;-) Ingredients 250 gms Fragrant Rice 4 Shitake Mushrooms 20 gms Champignon 50 gms Pork 10 gms Cashewnuts 2 Garlic Cloves 10 gms Chopped Onions 1 Tablespoon Oil 2 Tablespoons Chinese Sake (or Chinese Whiskey) 2-3 Tablespoons Light Soy Sauce 1 Teaspoon Dark Soy Sauce Basil Leaves Preparation 1. Slice the shitake mushrooms finely. If they are dried, soak them for 30 minutes first. 2. Chop the pork and garlic and fry in oil over a medium heat until the pork is cooked. 3. Add the chopped onion, sliced shitake mushrooms, cashew nuts, champignon, sake, light soy sauce and dark soy sauce. 4. Fry and stir for 30 more seconds to mix. 5. Place in a bowl and steam for 10 minutes to make the rice softer, remove and garnish with basil.

Stir Fried Rice ( Kua Pad Mu )

Stir fried rice is a great way to use up uneaten rice, but just because it's a meal made from leftovers doesn't mean it can't be rasty! You can substitute chicken or fish for the pork, whatever you have leftover. Ingredients for 2 People 500 gms Ready Cooked Rice 100 gms Pork 3 Garlic Cloves 1 Egg 1/2 White Pepper 1 Teaspoon Sugar 1 Tablespoon Lght Soya Sauce 1 Tablespoon Fish Sauce 2 Tablespoons Oil 50 gms Red Pepper 50 gms Carrot 50 gms Onion Chop Coriander Leaves for Garnish. Preparation 1. Chop the garlic and fry with a little oil. 2. Chop the pork into small bite sized pieces, and put into the frying pan to cook for 2 minutes. 3. Add the egg, mix the egg to break it up as it cooks 4. Add the rice and fry until it is warmed through. 5. Chop the red pepper, carrot and onion into tiny pieces. 6. Put the carrot, red pepper, onion, light soy sauce, fish sauce, sugar, and white pepper into the frying pan and cook for 2 minutes, stirring to mix. 7. Add a little coriander to garnish. Serve With Cucumber

Tomato Salad
Tilapia Steamed Rolls ( Bla Tub-Tim Neing Sea Eaw )

Tilapia is common in Thailand & Chinese cuisine. If it's fresh, the flesh is easy to slice and roll, making it ideal for this recipe. Stuffed rolls of tilapia flesh in a soy sauce. Ingredients 200-300 gms Tilapia (Or Firm Flesh Fish) 50 gms Shrimp Minced 10 gms Chopped Carrots 2 Garlic Cloves 1 Coriander Root 1/4 Teaspoon White Pepper 5 Tablespoons Light Soy Sauce Seawead Celery Red Chillies Preparation 1. Slice the fish flesh to thin flat squares. 2. Pound the garlic, coriander root and white pepper together and mix with the shrimp and chopped carrot. 3. Take a teaspoon of the mixture, place it in the middle of the fish, and roll. 4. Take a strip of seaweed paper and wrap it around the roll. 5. Steam for 10 minutes. 6. Drench in soy sauce and garnish with celery and chillies.

Cabbage Bacon Stir fry ( Mu Sam Chun Pad Puk )

A very simple stir fry served as a side dish to rice. Don't be put off by cabbage, it's terrific to eat as a stir fry, just as long as you don't overcook it. Ingredients 150 gms Pork With Fat and Skin Water For Boiling 1 Teaspoon Salt 50 gms Chinese Cabbage 2 Garlic Cloves 2 Tablespoons Fish Sauce 2 Tablespoons Oyster Sauce 1 Tablespoon Light Soy Sauce 1 Teaspoon Sugar 1/3 teaspoon White Pepper 2 Tablespoons Oil Coriander Leaves for Garnish Preparation 1. Boil the water, add the salt. 2. Put the pork into the boiling water and cook for 5 minutes. 3. Cut into bite sized pieces and dry with kitchen paper. 4. Heat the oil in a frying pan, crush the garlic and fry it for a few seconds to release the smell. 5. Add the pork to the frying pan, and cook until brown. 6. Chop the Chinese cabbage, add to the frying pan and stir. You should only give is a quick 30 seconds of heat. Be careful never to overcook a stir-fry dish. Serve With Thai Fragrant Rice Chillies in Fish Sauce

Pork & Butterbean Stir-Fry ( Mu Pad Stor )

A dish from the south of Thailand, this stir fry combines fresh butterbeans together with pork. If you're use to eating butterbeans boiled as a side vegetable, then this makes a pleasant change. Stir fryed butterbeans keep their texture better. Ingredients 50 gms Fresh Butterbeans (Shelled) 100 gms Pork Meat 2 Garlic Cloves 2 Tablespoons Light Soy Sauce 1/3 Teaspoon Whtie Pepper 2 Tablespoons Oil Preparation 1. Clean and slice the pork. 2. Chop the garlic cloves finely. 3. Fry the garlic in the oil over a medium heat. 4. When the garlic begins to smell, add the pork and fry for 30 seconds. 5. Add all the ingredients and fry for 30 seconds. Serve With Thai Fragrant Rice Chopped Chillies in Fish Sauce

Mince Ton Ho Chai ( Lab Mu Pad Puk Ho Chai )

Pork mince stir fried (Lab mu) with Ton Ho Chai, the chinese slightly bitter leaf vegetable. If you can't get hold of Ton Ho Chai, use Pak Choi, or Chinese cabbage. Ingredients 100 gms Ton Ho Chai 100 gms Pork Mince 1 Tablespoon Lemon Juice 1 Tablespoon Flaked Chillies 1 Tablespoon Fish Sauce 1 Tablespoon Toasted Rice Pounded 1 Tablespoon Oil 1 Teaspoon Sugar Preparation 1. This recipe couldn't be simpler, clean and chop the leaves. 2. Heat oil in a pan, fry the pork mince until it's part cooked. 3. Add lemon juice, flaked chillies, fish sauce, toasted rice and sugar and continue frying until the pork is cooked through. 4. Add the leaves and fry for 30 seconds just to warm them through.

Stir Fried Pak Choi Pork ( Mu Put Puk Gaung Tuong )

Back to one of the staples of Thai cuisine - stir fries! This one uses Pak Choi, the Chinese broad stem cabbage together with pork and seasonings. You'll see many similar green vegetable stir fries on this site, they are a good way to eat green leaf vegetables cooked in a way that keeps the vitamins in. Ingredients 150 gms Pak Choi 20 gms Baby Corn 200 gms Pork 3 Garlic Cloves 1 Tablespoon Oyster Sauce 1 Light Soy Sauce 1/2 Teaspoon Sugar 1 Tablespoon Oil 1 Tablespoon Water for 2 People

Preparation 1. Chop the garlic, slice the pork thinly, and clean and chop the vegetables into bite sized pieces. 2. Heat the oil in a frying pan, add the chopped garlic and fry for a few seconds until the garlic begins to smell. 3. Add the sliced pork and fry for a few seconds, followed by the soy sauce, oyster sauce, sugar and water. 4. Finally add the remaining vegetables and stir fry for 30 seconds. Serve With As with all stir frys this served as a side dish to rice or noodles.

Bamboo Soya Pork Stir Fry ( Put Guie Luo )

The backbone of Thai cooking is curries and stir-fry dishes. This stir-fry is a combination of bamboo, beansprouts and pork. Ingredients 200 gms Pork 50 gms Soya Beansprouts 50 gms Shitake Mushrooms (Fresh is better for this stirfry) 50 gms Sliced Bamboo 2 Tablespoons Oil 1 Tablespoon Light Soy Sauce 1 Tablespoon Thai Maggic Sauce 2 Tablespoons Oyster Sauce 2 Tablespoons Water 1/3 Teaspoon White Pepper 2 Cloves Garlic Preparation 1. Put the oil into a frying pan and preheat. 2. Fry chopped garlic for 10 seconds, just to release the smell. 3. Add all the remaining ingredients and fry for 1 minute, the aim is just to warm the ingredients through, not to cook. 4. Serve immediately.

Pork & Greens Stir Fry ( Pad Puk Bong Jeen )

Kang Kon Chinese is a popular green leaf vegetable of China, that has spread to Thai cuisine. This dish is essentially a stir fry of pork, seasonings and this Chinese vegetable. It is quite difficult to obtain in Europe, a suitable alternative is spring cabbage. In Bangkok it is often served with plain rice soup for the late night revelers coming back from the discotheques. This originates from neighboring China and is a mild dish. You will need salted fermented soya beans. Ingredients for 2 People 100 gms Kang Kon Chinese 200 gms Pork Meat 2 Cloves Garlic A Pinch White Pepper 1 Tablespoon Oil 1 Tablespoon Soy Sauce 1 Tablespoon Oyster Sauce 1 Teaspoon Salted Fermented Soya Beans 1 Teaspoon Sugar Preparation 1. Slice the pork into strips. 2. Crush the garlic 3. Cut of the kang kon chinese into 4 cm pieces, clean it and put it on the plate. 4. Put the oil in hot pan until very hot. Stir fry dishes require a hot pan and short cooking time. 5. Fry the pork for a minute. 6. Add the garlic and other ingredients and fry it for few seconds. The aim is to flash fry the vegetables without letting them go soggy. Serve With Hot fragrant rice or rice soup.

Stir Fry Cabbage and Pork ( Mu Pad Karlum )

Cabbage can be a sulfurous and bitter vegetable if overcooked. However when cooked quickly and gently in a stir fry it can be an excellent, crunchy and very healthy vegetable. This is a stir fry of cabbage and pork, and like other stir frys its quick to make. Ingredients for 2 People 150 gms Pork 100 gms Cabbage 1/2 Red Pepper 1/2 Onion 3 Garlic Cloves 3 Tablespoons Oil 1/2 Teaspoon Ground White Pepper 1 Tablespoon Fish Sauce 1 Tablespoon Light Soy Sauce 1 Tablespoon Oyster Sauce 1/2 Teaspoon Sugar 2 Tablespoons Water Preparation 1. Chop the garlic put into a frying pan and fry it in the oil to release the flavour. 2. Chop the pork into small strips and fry in the pan. 3. Chop the cabbage, red pepper, and onion,and add to the frying pan. 4. Add the fish sauce, light soy sauce, oyster sauce, sugar,and water, and fry it for 2 minutes. 5. Serve immediately. Serve With Hot fragrant Thai rice.

Crunchy Pork & Bean Shoots ( Pad Mu Grop Tua Gnaw )

As part of beansprout day at cassa Khiewchanta, I made this stir fry from crunchy deep fried pork together with fresh grown bean sprouts. See the instructions below for how to grow the fresh bean sprouts. Serve this with Thai rice for best results. Ingredients for 4 People 150 gms Soya Bean Sprouts 70 gms Fatty Pork With Rind 4 Garlic Cloves 1/4 Teaspoon White Pepper 2 Tablespoons Fish Sauce 2 Tablespoons Light Soy Sauce 2 Tablespoons Oyster Sauce 1 Teaspoon Sugar 2 Tablespoons Oil 30 ml Water Preparation 1. Boil a strip of the fatty pork in water for 5-10 minutes. 2. Remove it, dry it, and deep fry in hot oil, until it is very very crunchy. 3. Cut it into small pieces, each piece should be part meat and part cooked rind & fat. 4. Chop the garlic finely, fry in a frying pan with oil to release the smell of the garlic. 5. Add the chopped pork to the pan 6. Add the fish sauce, light soy sauce, oyster sauce, sugar, white pepper, water and soy bean shoots in and fry for 30 second. Serve With Hot Rice

Fried Chinese Cabbage & Crunchy Pork ( Mu Krob Pad Pukgad Jean )

This is a classic fresh crisp stir fry of Chinese cabbage and crunchy deep fried pork. If you can't get Chinese cabbage you can also use broccoli greens. Ingredients 100 gms Fatty Pork with Rind 2 Teaspoons Salt 200 ml Water 200 gms Chinese Cabbage 4 Chop Red Chillies 1 Tablespoon Chopped Garlic 2 Tablespoons Oil 2 Tablespoons Fish Sauce 2 Tablespoons Oyster Sauce 2 Tablespoons Light Soy Sauce 1/4 Teaspoon White Pepper 1/4 Teaspoon Sugar Preparation 1. Boil the pork in water with salt for 3 minutes. 2. Remove the cooked pork, dry it carefully then deep fry it in hot oil until it is very crunchy. 3. Cut it into thin strips. 4. Clean the chinese cabbage and chop into 4 cm lengths. 5. Fry the garlic and chillies with oil for a second or two to release the flavours. 6. Add the slices of crunchy pork. 7. Add fish sauce, light soy sauce, oyster sauce, sugar, white pepper, and cabbage then fry it for a few seconds. Stir fry dishes only need a quick flash fry. Serve With Hot Fragrant Rice

Cheese Spinach Pork Gyoza

Oishi, the Thai snack maker and restaurant chain, have a new flavour of Gyoza with a western twist. I thought I'd try to recreate it. They're cheese, Thai spinach and pork gyoza, it's not traditional, but it's very tasty. In the picture above, mine are the ones on the left, Oishi brand are the ones on the right. I think mine look better! After the Phuket Vegetarian Festival Vegetable dumpings I thought it would be nice to have some meat and dairy. The following makes around 35-40 Gyoza, and yes, that sauce in the middle is 'Tomato Ketchup'. It's what's in the Oishi packet as the dipping sauce for these, and since I'm trying to recreate their product, it needs the ketchup. I'm using the modern cheat to cook Gyoza. Perhaps you've tried them before and found it difficult to cook them in the pan without breaking them? It's a common problem. The modern trick is to microwave them for 1 minute instead of steaming them, let them rest for 30 seconds, then shallow fry them. If you don't have a microwave, fry them in a pan with a 1cm of water, do not move them around, just leave them simmering until the water has boiled off. Once the water has gone, add a couple of tablespoons of oil, and gently fry once they're firmed up, you can move them around and turn them over to brown the other side. Ingredients for Gyoza Pastry 200 gms All Purpose Flour 170 ml Hot Water 1 Tablespoon Vegetable Oil A Pinch of Salt Preparation for Pastry 1. Start with the pastry. Mix the salt and flour together in a large mixing bowl, pour in the hot water and stir to combine it. 2. You want a firm dough, adjust the flour to get it to the right consistency. 3. Add the tablespoon of oil, and work the dough for around 5 minutes. Work it too much and it will become chewey, work it too little and it won't hold together. 4. Cover with a damp cloth, and leave it to rest for at least 15 minutes. You will need to roll it very thin, and the resting period helps the dough relax and not spring back as much. 5. Roll it out thinly and cover with cling film, and give it a second rest for 30 minutes. You

don't need to get it paper thin at this stage, we can do that on the final roll. 6. While its resting you can get on with the filling. 7. Once it's rested, roll it very very thinly, and cut out discs of about 9cm (3 inches) in diameter.

Ingredients for Filling 210 gms Pork Mince 70 gms Strong Cheddar Cheese Large Handful of Spinach 1 Tablespoon Soy Sauce A Pinch of Black Pepper Preparation for Filling 1. Remove all stalks from the spinach, they will pierce the pastry and break the Gyoza if you leave any in. Chop the spinach. 2. Grate the cheese. 3. Mix the pork mince with the soy sauce, chopped spinach and grated cheese. 4. Season with pepper, the soy is salty, so you don't need to add salt to the filling. 5. To assemble the gyoza, cut out a disc the size of your gyoza crimper, which is 9cm for mine. If you're making them by hand, 9cms is a good size. 6. Spoon a small amount of the filling into the middle. 7. Wet the edge and fold it over and crimp it. 8. To cook, place on a plate, microwave for 1 minute. They might puff up a bit, so give them 30 seconds to shrink back. 9. Place a little oil in the bottom of a non-stick frying pan. 1-2 mm of oil is enough. 10. Heat the oil, and over a medium heat fry the Gyoza to brown them off and give them a crispy surface. 11. Serve with ketchup.

Isan Sausage with Old Fish Sauce ( Side Gorg Isan Pa la Sub )

A stronger sausage, similar to Side Gorg Isan, but with the added kick of old fish paste. This is something of an acquired taste, unless you are use to old fish sauce, try the sour or plain version of this sausage first. Ingredients 150 gms Pork Mince 100 gms Sticky Rice ( Steamed ) 50 gms Galangal 50 gms Lemon Grass 5 Garlic Cloves 3 Coriander Roots 5 Chillies 4 Kaffir Leaves 2 Tablespoons Old Fish Chilli Paste 1/2 Teaspoon White Pepper Preparation 1. Blend the galangal, lemon grass garlic, chillies, coriander root, and kaffir leaves together. 2. If the cooked sticky is too hard, soak it in water for 5 minutes. 3. Add all the remaining ingredients. 4. Pipe into the sausage skin.

Thai Sweet Sausage ( Goon Chiang )

This sausage is one of the more popular sausage recipes in Thailand. It is a slightly sweet dried pork sausage. The drying is the most difficult part, I wrap it lengthwise in greaseproof paper and leave it to dry on the hot stone on my window ledge, the paper keeps the flies off it. However you can also dry it in an oven at 80 degrees celsius for 3-4 hours until it has shrunk and firmed up. In the photograph you can see my sausage in the center, and top right is a commercial brand. This sausage isn't cooked yet, it needs further cooking to complete it. Ingredients 500 gms Pork Mince With Fat 6 Tablespoons Sugar 4 Tablespoons White wine 1 Tablespoons Salt 2 Tablespoons Soy Sauce Pinch of Pepper Pork Sausage Skin, or Cellulose Edible Wrapping Preparation 1. Mix all ingredients together and leave in the fridge for 1 hour. 2. Pipe into the sausage skin. 3. Wrap in greaseproof paper (roll it length wise) and leave for 3 days in a hot sun to dry out. Or place on greaseproof paper in an oven at 80 degrees celsius for 3-4 hours until the sausage is firm.

Isan Pork Sausage ( Side Grog Isan )

This is also called Sour Isan Sausage ( Nam Side Gorg ) , because it's left a few days to sour in the fridge, but that stage is optional! The sausage is a pork sausage, padded with sticky rice. The sticky rice needs to be soft, to get a softer consistency you can soak the presteamed rice in water for 5 minutes. Ingredients 150 gms Pork Mince 100 gms Sticky Rice 50 gms Galangal 50 gms Lemon Grass 5 Garlic Cloves 3 Coriander Roots 5 Chillies 4 Kaffir Leaves 1 Teaspoon Salt 1/2 Teaspoon White Pepper Preparation 1. Soak the sticky rice in hot water for 1 hour, (or cold water for 8). 2. Steam the rice in a Thai steamer (or on a sheet of foil with holes in it in a regular steamer) for 10-15 minutes until cooked. 3. Leave the rice to cool, if it is still too firm, soak for an extra 5 minutes in water. 4. Blend the galangal, lemon grass, garlic, chillies, coriander root, kaffir leaves together. 5. Mix all the ingredients together. 6. Pipe into a sausage skin.

Chicken Basil Sausage ( Side Grog Kaprow Guy )

Over the next few weeks I'm going to be making lots of sausages, a typical Thai sausage is part meat, part rice or noodles and strong flavourings like chillies and garlic and we have many types. It doesn't take a lot of equipment to make sausages, I use a baking syringe with a long nozzle, as I don't have a sausage maker. This sausage is chicken, with rice as the filler, and the spicy Thai basil as the flavouring. Ingredients 250 gms Chicken Mince 200 gms Cooked Fragrant Rice 1 Teaspoon White Ground Pepper 1 Teaspoon Chopped Coriander 10 Sliced Kaprow Basil Leaves 10 Cloves Garlic 5 Coriander Roots 1 Tablespoon Oyster Sauce 1 Tablespoon Light Soy Sauce 1/2 Teaspoon Salt

Preparation 1. Rinse salt off the sausage skin, and run water through the center to clean it. 2. Pound the white pepper, garlic, and coriander together. 3. Mix all the ingredients, and blend to a course paste. 4. Pull the sausage skin over the end of the syringe, fill the syringe with pork meat and fill. Tip: If you want to taste and adjust the seasonings before filling the sausage, take a little of the mixture and microwave it.
Thai Chicken Sat ( Gai Sate )

This is a classic dish that I never tire of. It consists of 3 parts, the marinated chicken, the peanut sauce, chilli spicy sauce and optionally salad. Ingredients for 4 People 400 gms Chicken Breast 100 ml Condensed Milk or Coconut Milk 1 Tablespoons Thai Yellow Curry Paste 1 Teaspoon Salt 2 Tablespoon Light Soy Sauce 1 Teaspoon Ground Black Pepper Preparation of Chicken 1. Slice the chicken breast into strips. 2. Mix the yellow curry, salt, light soy sauce, pepper and condense milk into a bowl and marinate the chicken for 20 minutes or longer. 3. Thread onto wood skewers. 4. Roast in the oven at 180 degrees Celsius for 10-15 minutes. 5. Alternatively grill for 10-15 minutes under a high grill.

Ingredient 200 gms Unsalted Peanuts 2 Tablespoons Sugar 1 Teaspoon Salt 1 Tablespoon Chilli Paste 1 Tablespoon Soy Sauce 150 ml Water

For Peanut Butter Sauce

Preparation for Peanut Sauce 1. Blend the peanuts with salt, sugar, soy, and chilli paste in a food processor until the peanuts form a smooth sauce. 2. Add the water into the peanut mix and blend again. 3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick. Ingredients 50 ml Water 50 ml Vinegar 2 Tablespoons Sugar 1 Teaspoon Salt 3 Chillis 100gms Cucumber 1-2 Coriander Leaf Sprigs for Sour Spicy Sauce

Preparation For Sour Sauce 1. Boil the water with the vinegar, sugar, and salt until the sauce thickens and becomes a little sticky. 2. Let the sauce cool. 3. Chop the chillies, cucumber and coriander, into small pieces. 4. Add the chopped vegetables to the sauce. Serve With Thai people eat this recipe with rice, but westerners usually prefer fries and salad. It's entirely up to you.

http://www.videojug.com/film/how-to-make-stir-fried-noodle-pad-thai-talay

Stir Fried Noodle - Pad Thai Talay

Ingredients: Shrimp Squidy Dry Rice Noodle Preserved Turnip Crushed Peanuts Eggs Bean Sprout Chinese Chives Tofu Seasoning: Sugar, Lime Juice, Fish Sauce, Vinegar, Oyster Sauce,Paprika

How To Make Egg Fried Rice

http://www.videojug.com/film/how-to-make-egg-fried-rice? sourcelink=verticalrecommendation Step 1: You will need

350 g pre-cooked long grain rice (refrigerated) 4 oyster sauce 2 soy sauce 2 eggs, beaten 4 peanut oil or vegetable oil 2 shredded carrots 4 frozen peas, thawed 1 spring onion, sliced 2 garlic cloves, minced salt and white pepper 1 wok 1 wooden spoon

Step 2: Fry the egg

Add a little oil to a hot wok, drop in the egg and stir rapidly to break it up.
Step 3: Add the garlic and rice

Add another drop of oil to the wok, followed by the garlic and the rice. Stir until well mixed.

Step 4: VIDEOJUG TIP

Refrigerated rice is used in this recipe because when rice is chilled, the grains don't tend to stick together. This makes it the perfect consistency for fried rice dishes.
Step 5: Mix the vegetables

Add the peas, carrots, and spring onions and mix thoroughly.
Step 6: Add the sauces and season

Add the oyster and soy sauces and season with salt and white pepper. Toss it all together and remove from the heat.
Step 7: Another useful tip

White pepper is the perfect choice to use with any Asian dish. Its special flavour goes well with this style of cooking.
Step 8: Serve

Spoon the egg fried rice into individual serving bowls and it is ready to serve. This egg fried rice recipe can be modified by using leftover vegetables or meat. It makes a perfect accompaniment to a wide range of fish and meat dishes.

How To Make Crispy Vegetable Spring Rolls

http://www.videojug.com/film/how-to-make-crispy-vegetable-spring-rolls? sourcelink=horizontalrecommendation

Step 1: You will need:

10 spring roll wrappers 1/2 red pepper, thinly sliced 1 carrot, grated 6 bamboo shoots, thinly sliced some bean sprouts 1/4 white cabbage, shredded some rice noodles, soaked in water 1 tbsp oyster sauce 1 tsp soy sauce 1 tsp sugar

some salt and pepper 1 ltr vegetable oil 1 egg, beaten 1 wok 1 wooden spoon 1 bowl 1 spoon 1 brush 1 tea towel 1 saucepan 1 slotted spoon 1 tray lined with paper towel tongs

Step 2: Prepare the vegetables

Begin by heating the wok. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.
Step 3: Finish the filling

Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.
Step 4: Preheat the frying oil

Place the pan with the oil for frying over a medium-high heat.
Step 5: Make the spring rolls

Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
Step 6: Fry the egg roll

Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.
Step 7: Serve

Serve your crispy spring rolls as you would any appetiser. They go wonderfully with a sweet and sour sauce and many other types of dip.

How To Make Fried Rice

http://www.videojug.com/film/how-to-make-fried-rice? sourcelink=horizontalrecommendation

How To Make Singapore Noodles

http://www.videojug.com/film/how-to-make-singapore-noodles? sourcelink=verticalrecommendation

Step 1: You will need

150 g rice noodles soaked in cold water for at least 15 minutes prior to cooking 12 shrimps peeled 150 g pork, cubed (chicken will do as well) 30 ml rice wine or white wine 2 tbsp soy sauce 2 tbsp fish sauce 1/2 tbsp brown sugar 1 tbsp corn starch 60 ml vegetable oil 1/2 onion sliced 1 handful bean sprouts 1/2 red pepper sliced 1 spring onion sliced 2 cloves garlic minced 2 eggs whisked 1 1/2 tbsp curry powder salt and white pepper few sprigs of coriander for garnish 1 wok 1 wooden spoon tongs 1 tray 1 slotted spoon

Step 2: Marinate the shrimp and pork

Combine the pork and shrimp into the same bowl and add the soy sauce, the fish sauce, the rice wine, and the corn starch. Mix together thoroughly and leave it to marinade for at least 10 minutes.
Step 3: Cook the marinated shrimp and pork

Add a little vegetable oil to the already hot wok. Add the pork and shrimp with as little of the marinade as possible and cook for a minute or two.

When everything is more or less cooked, add the marinade, continue to cook for a few seconds more and then remove the pork and shrimp from the wok. Place it onto a tray while leaving the wok on the heat.
Step 4: Cook the vegetables

Now add a more little oil to the wok and introduce the onions, cooking them for a half minute or so. Next, add the red pepper, garlic, spring onions, bean sprouts and stir. Cook together briefly and remove from the heat. Place the vegetables on the tray beside the pork and shrimp.
Step 5: Cook the egg and the noodles

Again, add a little oil to the hot wok. Add the egg and stir briskly. Now add the noodles (without adding the water) and stir. Next, combine the curry powder, sugar, season with salt and pepper and stir again.
Step 6: Combine the other ingredients

Finally, add the vegetables, the shrimp and the pork to the wok. Toss everything together, cooking just enough to blend the flavours and warm everything through.
Step 7: Garnish and serve

There is nothing left to do except to garnish your creation with a little coriander and serve. It makes a whole meal in itself so there's no need to worry about side-dishes. Just enjoy!

Stir-fried Broccoli with Fish Fillet My kids like eating broccoli stir fry with any meats,for example beef or fish fillet. They used to called broccoli as little trees when they were small. Not only do they like the flavour of broccoli, but also love the shape of this beautiful vegetable. What a satisfactory feeling I have when seeing my own kids eat some greens. The broccoli absorbs all the goodies and flavours of fish and sauce. They often ask why there are not enough little trees on the plate. This dish, Stir-fried Broccoli with Fish Fillet goes really well with steamed Jasmine rice.

Stir-fried Broccoli with Fish Fillet (Printable recipe) Ingredients:

250 gm broccoli 1/2 carrot, cut into pieces 220 gm white fish meat, cut into chunks 1 tsp garlic, crushed 1 tsp Shaoxing wine 3 Tbsp chicken stock salt, to taste

Marinade:

1/2 tsp freshly grated ginger sauce 1 tsp Shaoxing wine 1 tsp cornflour salt, to taste pepper, to taste

Thickening:

1/2 tsp light soy sauce 1 tsp oyster sauce 1 tsp cornflour 1/2 tsp sugar 2 Tbsp water a dash sesame oil

Method: 1. Rinse broccoli and drain well. Peel off the hard skin from stem. Cut into smaller pieces. Add 1/2 teaspoon of salt in boiling water. Blanch broccoli in boiling water for 3 minutes. Remove broccoli from boiling water with a slotted spoon and immediately wash in cold water to stop cooking and keep its fresh green colour. Drain well. 2. Mix the fish with marinade well and leave for 20 minutes. 3. Heat oil in a pan fry pan or wok. Place the fish on one single layer. Cook over medium heat for about 2 minutes each side, until both sides turn opaque white. Dont over cook the fish. Set aside, covered. 4. Add some oil in wok. Saute the garlic, add broccoli and carrot. Increase heat to high. Pour wine into the vegetables, and quickly stir. Sprinkle salt to taste. Add chicken stock and cook until sauce reduced to half. Toss back the fish. Lightly stir and combine, avoid breaking the fish into pieces. Add thickening and cook to your preferred consistency. Serve hot.

Stir Fry Chicken With Oyster Sauce

Ingredients:

FOR marinade chicken: 2 boneless, skinless organic chicken breast halves( 250 g ) 1 medium egg white 1 tablespoon soy sauce salt and ground pepper for taste 1 /2 teaspoon red paprika 1 teaspoon cornstarch 1 teaspoon oil For sauce: 1/2 tablespoon sugar 2 tablespoons oyster sauce 1/2 cup chicken broth ( or water ) For dish : 2 to 3 tablespoons vegetable oil 1 small carrots ( sliced ) 1 onion ( sliced) 1 teaspoon chopped scallions For cornstarch mixture : 1/2 teaspoon cornstarch + 2 tablespoons water ( or chicken broth )

Directions : 1.Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch and oil last. Marinate the chicken cubes for 10 15 minutes.While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients and cornstarch mixture . 2.Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat,add onions ,stir fry until onions turn gold color( 2 minutes). 3.Then add chicken cubes ,stirring frequently until the chicken changes color,about 5 minutes.

4.add carrots slice stir fry for 1 minutes ,add 1/2 cup chicken broth if too dry . 5.Make a well in the middle of the wok and add the sauce( oyster sauce and sugar ) , giving it a quick re-stir before adding corn starch mixture. 6.Stir in cornstarch mixture to thicken the sauce . 7.Add scallions and toss, until combined and heated through, 1 to 2 minutes. 8.Serve immediately with rice.
Thai Lime Pepper Chicken Stir Fry

Thai Lime Pepper Chicken Stir Fry 1 tblspn soy sauce 1 tblspn fish sauce 2 tblspns oyster sauce 1 tblspn water 1 tspn freshly ground black pepper 100g noodles 3 tblspns sunflower oil 360g chicken, cut into bite size pieces 1 carrot, julienned 1 red pepper, cut into thin strips handful of snow peas, left whole 1 garlic clove, chopped 1 tspn lime zest

1 spring onion, sliced thinly on diagonal 1 tblspn fresh basil, chopped 1 tblspn lime juice Mix the soy sauce, fish sauce, oyster sauce, water and pepper together. Cook noodles as directed on the packet. Heat 1 tablespoon of the oil in a wok. Fry the chicken in two batches and remove when browned. Add the rest of the oil, fry the capsicum and carrots for 3 minutes. Now add the snow peas and cook a further 2 minutes. Toss in the garlic and lime zest and stir for 1 minute. Return the chicken to the wok with the noodles and the sauce mixture, cook for 1 minute. Stir through the onion, basil and lime juice. Serves 2.
Stir-fry Snow Pea with Shrimp

Ingredients: 1/2 lb snow pea ( wash, cut tip and pull string on side) 1 carrot (peel and sliced) 10 pc large shrimp (clean and deviened) 1 tbsp oyster sauce 3 cloves fresh garlic (peel and chopped) 1 tbsp oil Method: 1: Cut the tip of each snow pea and pull out the tough string that runs along its side ,then wash and drain ,set aside. 2:Heat skillet or wok at high heat with oil,add in chopped garlic then clean shrimp.Stir-fry shrimp for 30 second or until curl,then toss in,carrot ,snow pea and oyster sauce. 3: Toss and quick stir the snow pea with shrimp.When it's changed color to deep green,check seasoning,dish out immediately. 4:Serve warm with rice. Note:

Do not over cooked snow peas,coz it's tend to lose the crunchiness and become soggy.Toss at high heat not more than 2 minutes.

Seafood stir fry with sunchang gochujang Recipe

heat pan with sesame oil, add onion , stir till soft Add seafood, stir till cook Mix sunchang paste with 1/4 cup water, add sugar, sriracha chilli paste,mix well then pour into frying pan. Add carrot, oyster sauce. Let it simmer a while and cook Add spring onion and stir again Pour in the serving plate and sprinkle with sesame seed Serve with steam rice

Stir-fried kangkung with garlic, fish sauce and lime

My favourite kangkung dish is to stir-fry it with chillies and shrimp paste (belachan) which is a popular dish in Malaysia which we call 'Kangkung goreng sambal belacan'. Eating out at any of Malaysia local family restaurant and you see this dish on the menu. But I decided to try something new. So I was flicking through Gordon's Great Escape Southeast Asia recipe book and saw one of the recipe "stir-fried water spinach with garlic, fish sauce and lime" at the Vietnam section and decided to try it with some minor changes. The recipe instructed to blanch the kangkung first. But I did not blanched the kangkung as it will wilted rather quickly when stir-fry in a wok from experience. I think you can use this recipe as well for sweet potato young shoots. Liz (Suburban Tomato) asked me weeks ago how to prepare sweet potato young shoots. Sweet potato young shoot and kangkung plants are related and belong to the same family with morning glory. Ingredients: 1 bunch washed kangkung (cut abouth the length of match) 2 tbsp vegetable oil 4 garlic cloves finely chopped 1 tbsp fish sauce 1/2 tbsp oyster sauce juice of 1~2 limes ( 1 lime was more than enough for me) - Heat vegetable oil - Saute garlic until fragrant -Toss in water spinach and stir -Add fish sauce, oyster sauce and lime. Mix well. -Stir until kangkung has wilted and quickly transfer to plate.

Japchae (Korean Stir-Fried Sweet Potato Noodles) Recipe

Difficulty: Easy | Total Time: 50 mins | Makes: 4 to 6 servings

This classic Korean noodle dish combines translucent sweet potato noodles with lots of stirfried vegetables and a sweet-savory sauce. To make it, saut mushrooms, carrots, onion, garlic, and spinach, then throw in the cooked noodles with some soy sauce mixed with brown sugar. Once its all evenly heated, top with scallions and toasted sesame seeds and serve with a Korean barbecue meal, or take it to work for a light vegetarian lunch. What to buy: Korean sweet potato noodles, also known as starch noodles or Korean vermicelli, are made from sweet potato starch and water. When cooked, these dried gray noodles turn clear. Do not confuse them with Korean cold noodles, which are made from buckwheat. Korean sweet potato noodles can be found in Asian or Korean markets. Game plan: If fresh shiitake mushrooms are not available, substitute dried. Cover 1 ounce of dried whole shiitake mushrooms with hot tap water and let sit until softened, at least 4 hours or overnight. Trim off the tough stems and slice the caps thinly. They need more time to cook than fresh mushrooms, so cook with the onions and carrots and then proceed with the recipe. This recipe was featured as part of our Easy Weeknight Vegetarian Main Dishes.
INGREDIENTS

8 ounces dried Korean sweet potato noodles 4 teaspoons toasted sesame oil 1/4 cup soy sauce 1 tablespoon packed dark brown sugar 1 tablespoon vegetable oil 1 medium carrot, peeled and cut into 1-1/2-inch matchsticks 1/2 medium yellow onion, thinly sliced 3/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed 4 ounces fresh shiitake mushrooms, stems trimmed and thinly sliced 2 medium garlic cloves, finely chopped 4 ounces baby spinach 1 medium scallion, thinly sliced (white and light green parts only) 1 1/2 teaspoons toasted sesame seeds

INSTRUCTIONS 1. Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside. 2. Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside. 3. Heat the oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes. 4. Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil, and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.

Easy Chicken Stir-Fry Recipe

Difficulty: Easy | Total Time: 30 mins | Makes: 2 servings

Stir-fries are one of the most popular and recognizable Asian dishes around. The hallmarks of this healthy dish are crisp-tender vegetables and a light coating of savory sauce made from easy-to-find ingredients. First, quickly stir-fry some sweet red bell pepper and snow peas. Next stir-fry the chicken in its marinade, cooking until the chicken is browned and the marinade has thickened. Add the vegetables back to the pan, stir to coat everything in the sauce, and serve this fast, fresh, vegetable-packed meal in about 30 minutes. What to buy: Oyster sauce is a thick brown sauce made from oysters. Quality varies among brands; we like Lee Kum Kee. Vegetarian oyster sauce, made from mushrooms, can be substituted. Oyster sauce is available in the Asian aisle of most grocery stores. Shaoxing is a Chinese rice wine that can be found in Asian markets and in the Asian section of some high-end grocery stores. If you cant find it, you can substitute dry sake or fino (dry) sherry. Click here to watch CHOW.com Kitchen Editorial Assistant Lisa Lavery make this simple chicken stir-fry in our Easiest Way video series.
INGREDIENTS

2 tablespoons oyster sauce 2 tablespoons Shaoxing wine or dry sherry 2 tablespoons soy sauce 1 tablespoon cornstarch 1/2 teaspoon kosher salt 1 pound boneless, skinless chicken breasts, thighs, or a mixture of both, cut crosswise into 1/4-inch-thick pieces 1 medium red bell pepper 8 ounces snow peas 2 medium garlic cloves 2 medium scallions 1 tablespoon plus 2 teaspoons vegetable oil Steamed white rice, for serving

INSTRUCTIONS 1. Place the oyster sauce, Shaoxing or sherry, soy sauce, cornstarch, and salt in a medium bowl and whisk to combine. Add the chicken, toss to thoroughly coat with the marinade, and let sit, uncovered and at room temperature, for 15 minutes. Meanwhile, prepare the remaining ingredients. 2. Core and remove the seeds from the pepper and cut it into 1/4-inch slices; set aside. Rinse and dry the snow peas and set them aside. Finely chop the garlic and place it in a large bowl. Trim the ends of the scallions, cut them into 1/4-inch pieces, and add to the bowl with the garlic; set aside. 3. When the chicken is ready, heat a 14-inch flat-bottomed wok or large frying pan (do not use nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes. 4. Drizzle 1 teaspoon of the oil around the perimeter of the wok or pan and add the sliced bell pepper. Using a metal spatula, stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes. Transfer to the large bowl with the garlic and scallions.

5. Drizzle 1 teaspoon of the oil around the perimeter of the wok or pan and add the snow peas. Stir-fry until crisp-tender, about 1 to 2 minutes. Transfer to the large bowl with the peppers, garlic, and scallions. 6. Drizzle the remaining tablespoon of oil around the perimeter of the wok or pan. Add the chicken along with the marinade, and arrange the chicken in an even layer. Let it sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until golden brown all over and cooked through, about 2 minutes more. 7. Add the garlic, scallions, peppers, and snow peas. Stir-fry until the marinade has thickened, is glossy, and coats the chicken and vegetables, about 1 to 2 minutes more. Serve immediately over steamed rice.

Pumpkin Gnocchi with Crme FracheSage Sauce Recipe

Difficulty: Medium | Total Time: 1 hr 10 mins | Makes: 2 to 4 servings

This recipe skips the potato and uses ricotta cheese and pumpkin pure for gnocchi with a toothsome (but not heavy) texture rather than a pillowy-light one. Once the dough is rolled out, the gnocchi are cut and ready to be cooked. Just boil them, then give them a quick saut in butter and fresh sage. To finish, take the gnocchi out of the pan, turn down the heat, and make a quick creamy sauce with crme frache and Parmesan cheese, then pour it over the gnocchi and sprinkle with toasted hazelnuts. Serve as a first course for an autumn dinner party for four, or as a main dish for two hungry people. Game plan: The uncooked gnocchi can be frozen uncovered on the baking sheet until solid, then transferred to a resealable bag and kept frozen for up to 2 weeks. To cook, drop the frozen gnocchi directly into salted boiling water and boil until they float and are cooked all the way through, about 3 minutes. This recipe was featured as part of our Fall Ingredients recipe gallery.

INGREDIENTS

1 cup whole-milk ricotta cheese 1 cup pumpkin pure (not pie filling) 2 large egg yolks 2 teaspoons kosher salt, plus more as needed 2 teaspoons packed dark brown sugar 1/4 teaspoon freshly grated nutmeg Freshly ground white pepper 1 1/2 cups all-purpose flour, plus more as needed 4 tablespoons unsalted butter (1/2 stick) 2 teaspoons finely chopped fresh sage leaves 1/2 cup crme frache Freshly ground black pepper 1/4 cup finely grated Parmesan cheese 1/4 cup roasted, salted hazelnuts, coarsely chopped

INSTRUCTIONS 1. Line a baking sheet with parchment paper and lightly dust it with flour; set aside. Bring a large pot of generously salted water to a boil over high heat. (Do not heat the water if you plan to freeze the gnocchi.) 2. Place the ricotta in a fine-mesh strainer over a large bowl. Use a rubber spatula or spoon to smash and push the ricotta through the strainer (this will take a little effort), making sure to scrape the underside of the strainer. Add the pumpkin, egg yolks, measured salt, brown sugar, and nutmeg, season with a few pinches of white pepper, and stir to combine. Add the measured flour and mix until the dough just comes together. (It will be very soft and slightly sticky, but dont overwork it or the dough will become tough and heavy.) 3. Generously flour a work surface and turn out the dough. Pat it into a rough rectangle and cut it into 4 equal pieces. Gently roll 1 piece into an even rope about 3/4 inch in diameter, flouring the surface as needed. (Remember to be gentle or the gnocchi will turn out tough.) Cut the rope into 3/4-inch pieces. (As an optional step, you can form ridges on each gnocchi: Lightly flour your forefinger, your thumb, and the tines of a salad fork. Using your thumb, lightly press the cut side of the gnocchi into the back of the fork tines, then sort of roll/flick it off with your forefinger; your thumb will leave a concave impression in the gnocchi thats handy for holding sauce. Check out this CHOW video to see what were talking about.) Place the gnocchi on the prepared baking sheet. Repeat rolling and cutting the remaining 3 dough pieces. 4. Line a second baking sheet with parchment paper and set aside. Add a third of the gnocchi to the boiling water and cook until they float, about 2 to 3 minutes, then let them cook about 30 seconds to 1 minute more so theyre just cooked through (test by cutting 1 in half). Remove with a slotted spoon, blotting excess water from the bottom of the spoon with paper towels or a clean kitchen towel, and transfer to the second prepared baking sheet. Repeat cooking the remaining gnocchi in 2 more batches. Reserve 1/2 cup of the cooking water and set it aside. Set aside a large bowl. 5. Melt 2 tablespoons of the butter in a large frying pan over medium-high heat until foaming. Add 1 teaspoon of the sage and half of the gnocchi and cook, shaking the pan often, until the gnocchi are browned, about 3

minutes. Transfer with the slotted spoon to the reserved large bowl. Repeat with the remaining butter, sage, and gnocchi. 6. Reduce the heat to medium low, add the reserved gnocchi cooking water and the crme frache and whisk to combine. Cook, whisking occasionally, until slightly reduced, about 3 minutes. Season with salt and black pepper, add the browned gnocchi and Parmesan, and toss to coat. Transfer the gnocchi to a serving dish or divide among individual plates and top with the hazelnuts. Serve immediately.

Jessica's Vietnamese Pork Vermicelli Jessica has a favorite Vietnamese Pork & Vermicelli dish that she likes to make, I got to help her last night so I took some pictures. The sauce was soy sauce, fish sauce, sugar, water, and lime juice.

Jessica cut up green onion, shallots, garlic, cashews and radishes.

She mixed all of those lovely veggies with a marinade that had honey, soy sauce, brown sugar, and a few other things I can't remember. Then she put the pork in the marinade.

After 30-45 minutes, took the pork out and I cooked it.
Serve over vermicelli noodles and you're all set! Pour some of the sauce over the food for extra deliciousness.

Potato Gnocchi with Tomato-Porcini Sauce Recipe

Difficulty: Medium | Total Time: 1 hr 45 mins | Makes: 6 to 8 servings

The key to making superlight gnocchi that wont sink in your stomach is to roast, rather than boil, the potatoesroasting prevents them from becoming waterlogged. Once the potatoes

are cooked, immediately peel and pass them through a ricer to release the steam and remove lumps. (Waiting for the potatoes to cool will make for heavy gnocchi.) But be forewarned: They dont call them hot potatoes for nothing. Italian grandmas who have been making gnocchi for years, like Paola Bagnatori, dont need to wear rubber gloves for this step. But for those of us who dont have asbestos fingers, we recommend them. You can watch Paola prepare this recipe with her granddaughter Isabella Ross in our Cooking with Grandma video. Special equipment: Investing in a potato ricer is invaluable for all potato mashing chores. It creates a consistency unattainable with a regular potato masher. Game plan: Before tackling the gnocchi, start preparing the Tomato-Porcini Sauce. While the mushrooms slowly heat up in water, roast the potatoes. Then rice the potatoes and begin gnocchi-making. After the gnocchi are formed, return to making the sauce. Finally, boil the gnocchi and top with the sauce. Extra tip: Raw gnocchi freeze exceptionally well. Place them on a parchment-lined baking sheet, making sure theyre not touching. Set the pan in... read more
INGREDIENTS

Salt 4 pounds Idaho or russet potatoes (about 8 large potatoes) 2 1/2 cups all-purpose flour, plus more as needed About 2 cups Tomato-Porcini Sauce 2 tablespoons unsalted butter (1/4 stick), at room temperature Freshly grated Parmesan cheese, for garnish

INSTRUCTIONS 1. Heat the oven to 450F. 2. Fill a large pot with about 9 quarts of cold water and bring to a boil. Stir in enough salt so that the water tastes salty, about 6 tablespoons kosher salt or 3 tablespoons fine salt. Keep warm until ready to cook the gnocchi. 3. Set the potatoes on the oven rack and bake until tender when pierced with a fork, about 45 minutes. 4. Remove the potatoes from the oven, immediately cut them in half lengthwise, and scoop out the pulp over a large bowl. You will have about 8 cups. (Use rubber gloves or a kitchen towel when handling the potatoes; they are hot.) Quickly work the pulp through a ricer set over a baking sheet, spreading the riced potatoes across the sheet to release steam. Let sit until the potatoes are cool enough to handle. 5. Transfer the potatoes to a large bowl. Using a fork, stir in 1/2 cup of the flour. Then stir in another 1/2 cup flour. Turn the dough out onto a work surface. Gradually knead in the remaining 1 1/2 cups flour. Continue kneading until the dough is smooth and elastic. Shape into a 6-by-4-inch loaf. Cut the loaf into 1-inch strips and roll 1 strip into a cylinder about 1/2 inch in diameter. Cut the cylinder into 1-1/4-inch pieces. 6. Test the gnocchi: Return the water to a boil and drop 2 or 3 gnocchi in. Cook for a minute longer after they rise to the surface, about 3 to 4 minutes total. If the gnocchi fall apart, add more flour to the dough, 1/4 cup at a time, until the gnocchi hold together when boiled. Repeat shaping the dough into a loaf, cutting strips, rolling cylinders, and cutting into

small gnocchi pieces. Using a floured fork, press the tines downward into each gnocchi so it curls around the fork. 7. Arrange the gnocchi in a single layer on two generously floured baking sheets. (The gnocchi are best cooked immediately, but they can stand floured and loosely covered by a kitchen towel for up to 4 hours before cooking. If serving past 4 hours, the gnocchi should be frozen right after they are formed; see Extra tip above.) 8. Boil the gnocchi in the salted water, stirring gently with a spoon, for a minute longer after they rise to the surface, about 3 to 4 minutes total. Using a slotted spoon, transfer the floating gnocchi to a platter. Spoon just enough sauce to lightly cover the gnocchi, 1/2 cup at a time. Dot with the butter and sprinkle with fresh Parmesan. Serve immediately.

Stir Fried Prawns with Mushroom and Water Chestnuts

The prawns, mushrooms, water chestnuts and snow peas are combined with a slightly garlicky and spicy sauce. Ready in 25 minutes
Saved as a favourite by 1 cook(s)

Ingredients
Serves: 4

2 tablespoons canola oil 10 cloves garlic, diced 1 teaspoon minced fresh ginger 1 (250g) tin sliced water chestnuts, drained 1 cup snow peas 1 cup small white button mushrooms

1 teaspoon chilli flakes 1/2 teaspoon salt 1 teaspoon ground black pepper 500g peeled and deveined prawns 1/2 cup (125ml) chicken stock 1 tablespoon rice vinegar 2 tablespoons fish sauce 2 tablespoons dry sherry 1 tablespoon cornflour 1 tablespoon water

phad ka-pao talay: stir-fried seafood with holy basil leaves

Phad Ka-Prao Talay: Because of many reasons that I didnt cook Seafood for ages. So, when my mates stopped by for lunch last week, I managed to cook something that they do like. "Seafood cooked with Holy Basil Leaves" came to mind. Then I served it with Ink Squid Pasta, my mates loved it too bits. ... "Phad Ka-Pao" is the most popular & the most beloved "stir-fry" by Thai poeple. It's versatile - you can cook it with Meat, Pork, Chicken, Tofu or Seafood. Oh well, it can be cooked with anything, really. Anyway, this dish is where Calories & Cholesterol meet up. Personally, I eat "Seafood" in moderation 2 times a week not more than that. Find below a recipe of Stir-fried Seafood with Thai Holy Basil Leaves

1 Cup of Prawns, cleaned 1 Cup of Scallop, cleaned 1 Cup of Clam, cleaned 1 Cup of Squid, cleaned & cut 1 Cup of Crab, cleaned & cut (optional) 5-6 of Red Chilies, finely chopped 4 Cloves of Garlic, finely chopped 3-4 Tablespoons of Olive Oil, extra light & mild 4 Tablespoons of Oyster Sauce 2-3 Tablespoons of Soy Sauce 2 Tablespoons of Seasoning Sauce 1 Teaspoons of Brown Sugar A Handful of Hot Holy Basil Leaves ...

Preparation Set a Wok over high-heat, wait till becoming hot Add Oil, wait till hot, add chopped garlic, stir-fry till aromatic or turning yellow. Add in Seafood, stir-fry till becoming a little cooked Add Oyster Sauce, Soy Sauce, Seasoning Sauce & Brown Sugar Stir-fry regularly to mix everything well till cooked then sprinkles with Holy Basil. Turn off the heat, remove into a serving plate Serve hot with Steamed Rice or Ink Squid Pasta

Pork and Prawn/Shrimp Stir Fry

Ingredients

250 grams pork loin 15 prawns (shrimp raw) 1 tbsp oil 1 tbsp soya sauce (dark) 2 tsps sherry wine (dry) 3 tsps oyster sauce 1 tsp sesame oil 1 garlic clove (crushed) 1 tsp gingerroot (grated fresh) 14 tsp red pepper flakes (dried crushed) 12 cup chicken stock 3 cups vegetables (choice) 1 tsp cornflour (heaped)

Thai Glazed Pork and Stir-Fry (Low Carb)

Ingredients

1 lb pork belly (cut works) 2 tbsps minced garlic 2 tbsps soy sauce 3 tbsps brown sugar 2 12 whole hot pepper (dried, crumbled) 3 cups water 2 carrots 2 cups bok choy (4 stalks) 2 cups bean sprouts 1 tsp minced garlic salt pepper 1 whole hot pepper (dried, crumbled) 14 cup oyster sauce 14 cup water

Directions: 1 Glazed Pork. 2 cut pork into small 1 inch cubes. 3 heat 2 - 3 tablespoons of oil in a wok. 4 add garlic and fry for about 30 seconds. 5 ad pork and fry until all surfaces are white / lightly browned. 6 add the oyster sauce, soy sauce, crumbled peppers and brown sugar. 7 mix to combine for a few seconds. 8 add water, cover and lower heat to let the pork simmer for approximately an hour stirring occasionally. 9 when the water has evaporated - mind the pot - it will cook & burn fast. 10 remove from heat when you are left with a nice sticky thick glaze. 11 Stirr Fry. 12 Thinly slice carrots and chunk boc choy. 13 heat 2 - 3 tablespoons of oil in a wok or deep pan - add carrots and garlic. 14 stirrfry for a few minutes (2 - 3). 15 Add boc choy, salt, pepper, crumbled dried pepper, oyster sauce and water. 16 bring to a simmer. 17 add bean sprouts and stirr fry for approximately 10 minutes. 18 remove from heat and serve.

Pad Thai Recipe

Difficulty: Easy | Total Time: 45 mins | Makes: 2 to 4 servings

Served at street stalls, pad thai is the iconic dish of Thailand. Noodles and stir-frying were brought over from China and combined with the four flavors of Thai cooking: salty, sweet, sour, and spicy. Pad thai is an easy but fast-moving dish, so have everything chopped and

ready to go before you begin. Ingredients like palm sugar, tamarind pulp, and fish sauce might scare people away, but they shouldnttheyre sold at most Asian grocers, and they make this dish as authentic as it comes. Special equipment: Nonstick tongs, chopsticks, or two wooden spoons are useful for tossing the ingredients together to finishmetal utensils can scratch your pan.
INGREDIENTS

7 ounces medium dried rice stick noodles 5 tablespoons water 2 tablespoons tamarind paste or pulp (about 1 ounce) 2 tablespoons fish sauce 2 tablespoons finely chopped palm sugar (packed light brown sugar can be substituted) 12 large shrimp, peeled, deveined, tails left on 3 tablespoons vegetable oil Salt 1 cup 1/2-inch-dice extra-firm tofu (about 5 ounces) 2 medium garlic cloves, minced 10 Chinese chives, cut into 1-inch pieces 1 tablespoon finely chopped dried shrimp 1 tablespoon finely chopped preserved radish 1 to 3 dried Thai chiles, finely chopped (or 1/2 to 1 teaspoon red pepper flakes) 1 1/2 cups bean sprouts (about 3 ounces) 2 large eggs, lightly beaten 2 tablespoons finely chopped roasted, salted peanuts 1 lime, quartered

INSTRUCTIONS 1. Bring a large saucepan of water to a boil over high heat. Remove from the heat, add the noodles, and stir briefly to separate them. Soak the noodles until theyre loose and pliable, about 5 minutes. Drain and set aside. 2. Meanwhile, place the measured water and tamarind in a small bowl and stir to combine, pressing on the paste to break it up. Let sit until softened, about 8 minutes. Strain the mixture through a fine-mesh strainer into another small bowl, pressing on the solids to extract all the juice. Discard the solids. Add the fish sauce and palm sugar and stir to combine; set aside. 3. Cut each shrimp along its back without cutting completely through, so it opens like a butterfly; set aside. 4. Heat 1 1/2 tablespoons of the oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add the shrimp, season with salt, and stir-fry, tossing continually until the shrimp are pink and just cooked through, about 3 minutes. Transfer to a plate and set aside. 5. Place the remaining 1 1/2 tablespoons oil in the wok, add the tofu, season with salt, and stir-fry until the tofu starts to brown, about 1 minute. Transfer to the plate with the shrimp and set aside. 6. Add the garlic to the wok and stir-fry for a few seconds. Add the reserved noodles and half of the chives and stir-fry for a few seconds more. Pour in the reserved tamarind mixture, stir to combine, then add the dried shrimp,

radish, chiles, and half of the bean sprouts. Stir-fry until the noodles are coated with sauce, about 1 to 2 minutes. 7. Push the noodles to the side of the wok, pour the eggs into the free space, and scramble with a rubber spatula until almost cooked through, about 1 minute. Add the reserved shrimp and tofu and the remaining chives and toss all the ingredients together until combined, about 1 minute. Transfer to a serving platter and garnish with the remaining bean sprouts, peanuts, and lime wedges.

Slow Cooker Chicken Adobo Recipe

Difficulty: Easy | Total Time: 15 mins, plus 4 hrs cooking time | Makes: 4 to 6 servings

The ingredients that go into a Filipino adobo, and their proportions, depend on where youre from or how your mother or grandmother made itits a source of heated debatebut at the dishs core, its really meat or seafood thats braised in a vinegary sauce. This easy, mild version cooks onions, chicken, soy sauce, and vinegar in a slow cooker, and takes advantage of bone-in chicken thighs extra flavor from the bones. The onions absorb the savory sauce, and all thats needed to complete the meal is a pile of steamed rice to soak everything up. Game plan: This recipe gets better as it sits, and can be made up to 1 day in advance.
INGREDIENTS

4 medium yellow onions, halved and thinly sliced 4 medium garlic cloves, smashed and peeled 1 (5-inch) piece fresh ginger, cut into 1-inch pieces 1 bay leaf 3 pounds bone-in, skin-on chicken thighs 3/4 cup soy sauce 1/4 cup rice vinegar 1 tablespoon granulated sugar

1/2 teaspoon freshly ground black pepper Steamed rice, for serving

INSTRUCTIONS 1. Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker. 2. Remove and discard the skin from the chicken. Arrange the chicken in an even layer on top of the onion mixture. 3. Whisk the soy sauce, vinegar, sugar, and pepper together in a medium bowl and pour it over the chicken. 4. Cover and cook until the chicken is cooked through and falling off the bone, about 4 to 5 hours on high or low. Remove and discard the ginger pieces and bay leaf. Serve with steamed rice.

Mushroom and Red Wine Meatloaf Recipe

Difficulty: Easy | Total Time: 2 hrs | Makes: 4 to 6 servings

This all-beef meatloaf starts by sauting mushrooms and onions, then deglazing the pan with red wine for a punch of concentrated flavor. The addition of fresh thyme and rosemary, plus fontina cheese, adds even more savoriness. Its all formed into a loaf and baked on a sheet pan to let some of the grease drain off. After about an hour, its ready to serve with a vinaigrette-dressed salad and a glass of red wine. This recipe was featured as part of our meatloaf recipe slideshow.
INGREDIENTS

3 1 8 2

tablespoons unsalted butter medium yellow onion, small dice ounces cremini mushrooms, stems trimmed, cut into medium dice 1/2 teaspoons kosher salt

1 medium garlic clove, minced 3/4 cup dry red wine 1 1/2 teaspoons finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh rosemary leaves 2 large eggs 12 soda crackers (such as saltines), crushed into oat-sized pieces (about 1/2 cup) 1 tablespoon Worcestershire sauce 1 teaspoon freshly ground black pepper, plus more as needed 2 pounds ground beef (15 to 20 percent fat content) 1 cup shredded fontina cheese (about 3 ounces)

INSTRUCTIONS 1. Heat the oven to 375F and arrange a rack in the middle. Line a rimmed baking sheet with aluminum foil and set it aside. 2. Melt the butter in a large frying pan over medium-high heat until foaming. Add the onions, mushrooms, and 1/2 teaspoon of the salt and season with pepper. Cook, stirring occasionally, until the onions have softened and are slightly browned and any liquid from the mushrooms has evaporated, about 8 to 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. 3. Increase the heat to high, add the wine, scrape up any brown bits from the bottom of the pan, and simmer until the wine has almost completely evaporated, about 3 to 4 minutes. Remove the pan from the heat and stir in the thyme and rosemary. Transfer the vegetable mixture to a large bowl and set it aside to cool slightly, about 5 minutes. 4. Meanwhile, place the eggs in a small bowl and whisk to break them up. Add the cracker crumbs, Worcestershire sauce, measured pepper, and remaining 2 teaspoons of salt and stir to combine; set aside until the sauted vegetables have cooled. 5. Add the meat to the cooled vegetables, breaking it up with your hands. Add the egg-cracker mixture and the cheese. Using clean hands, mix everything until evenly combined (dont squeeze or overwork the mixture). 6. Transfer the mixture to the center of the prepared baking sheet. Using your hands, form it into a 9-by-5-inch loaf. Bake until an instant-read thermometer inserted into the center registers 160F to 165F, about 50 minutes. Transfer the baking sheet to a wire rack and let sit 10 minutes before slicing the meatloaf.

Asian-Marinated Baked Chicken Recipe

Difficulty: Easy | Total Time: 1 hr 30 mins, plus at least 12 hrs marinating time | Makes: 4 to 6 servings

Spending a few minutes preparing a handful of ingredients for a marinade gives this dish tons of flavor, plus the bonus of a built-in sauce after the chicken is cooked. Just combine soy sauce, ginger, garlic, and a little brown sugar in a baking dish, add the chicken, and let it marinate in the fridge overnight. When youre ready to cook it, put the whole dish in the oven, and in 40 minutes youll have crispy, saucy, flavorful chicken. (Note: If youre using a glass or ceramic baking dish, do not skip step 3 where you bring it up to room temperature before baking, or else your dish could crack!) Serve with rice and a quick vegetable side dish. Game plan: If youre using chicken breasts for this recipe, cut them in half crosswise before putting them in the marinade so theyll cook at the same rate as the rest of the chicken pieces. Click here to watch CHOW.com Food Editor Amy Wisniewski make this easy weeknight dinner in our Easiest Way video series.
INGREDIENTS

1/2 cup soy sauce 1/4 cup packed dark brown sugar 3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4inch] piece) 1 tablespoon finely chopped garlic (from about 5 medium cloves) 2 teaspoons toasted sesame oil 1 teaspoon freshly ground black pepper 3 pounds bone-in, skin-on chicken thighs, drumsticks, or breasts, or a combination of all three

INSTRUCTIONS

1. Place everything except the chicken in a 13-by-9-inch broiler-proof baking dish and whisk to combine. 2. Lay the chicken in a single layer in the marinade and turn to coat. Cover, refrigerate, and marinate at least 12 hours and up to 24 hours, turning the chicken at least once during the marinating time. 3. Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. Meanwhile, heat the oven to 475F and arrange a rack in the middle. 4. Turn all the chicken pieces skin-side up in the dish (if youre using drumsticks, just turn to recoat them in the marinade). Bake until the chicken is starting to turn a dark brown color, about 40 minutes. 5. Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more. Serve with the sauce on the side.

Korean Grilled Chicken Recipe

Difficulty: Easy | Total Time: 50 mins, plus 2 hrs marinating time | Makes: 6 servings

Not as common as the beef and pork dishes at a Korean barbecue restaurant, this underappreciated chicken dish, known as dak gui, is just as tasty and has a flavor reminiscent of teriyaki chicken but with a more complex, grown-up slant. What to buy: Korean malt syrup or mool yut is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you cant find it you can substitute half the amount of barley malt syrup with light corn syrup, honey, or sugar.
INGREDIENTS

3 pounds boneless, skinless chicken thighs 6 medium garlic cloves, smashed 3 medium scallions, ends trimmed and cut into 2-inch pieces

1 (4-inch) piece ginger, cut into 1/4-inch coins 3/4 cup soy sauce 1/2 cup Korean malt syrup 6 tablespoons granulated sugar 3 tablespoons toasted sesame oil 1 1/2 teaspoons freshly ground black pepper 1 tablespoon toasted sesame seeds, for garnish Vegetable oil, for prepping the grill

INSTRUCTIONS 1. Lay the chicken in a single layer on a cutting board. Cover with plastic wrap and, using a meat mallet or rolling pin, evenly pound to a 1/2-inch thickness. 2. Place everything except the chicken and the sesame seeds in a large, nonreactive dish or a resealable plastic bag and mix until evenly combined. Add the chicken and turn to coat evenly. Cover and place in the refrigerator to marinate for 2 hours. 3. Heat a gas or charcoal grill to high (about 400F) and rub the grill with a towel dipped in vegetable oil. Remove the chicken from the refrigerator and let it sit at room temperature while the grill heats up, at least 20 minutes. 4. Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill and cook uncovered, turning rarely, until its charred and the juices are running clear, about 10 minutes total. When ready to serve, garnish with the sesame seeds. I have eaten this here and in South Korea at Korean restaurants. This recipe is the best I have tried. Stick with the thighs not white breast meat. I used half karo syrup and honey. Serve it with sticky white rice, roamaine lettuce leaves and kimchi. Slice it, wrap with the lettuce leaves and put a little rice and kimchi in it and enjoy! Can use one can of coke for malt syrup, put some kim chi,let marinade overnight Soak sticks in water, place chicken or beef, even pork tenderloin and bake or grill high off heat and slow. no burning that way. DO NOT USE WHITE MEAT CHICHEN. Lacks chili paste and needs more than 2 hours worth of marination. I will tweak recipe and try again.

Pernil Asado Recipe

Difficulty: Easy | Total Time: About 1 hr, plus marinating and cooking time | Makes: 8 servings

A long soak in a citrus-, garlic-, cilantro-, and oregano-infused marinade gives this Puerto Rican pork dish from Sofrito restaurant in New York a mellow herby flavor. Cooking it slowly wrapped in banana leaves ensures a juicy, moist roast. Serve it up with some rice, black beans, and sweet plantains. What to buy: Banana leaves are often kept in the frozen foods section of the grocery store. Thaw in the refrigerator before using. If you cant find sour oranges (also known as bitter oranges), use a mixture of half lemon juice and half grapefruit juice. Game plan: Be sure to start making this a day before you want to serve it, as it needs 12 to 24 hours to marinate.
INGREDIENTS

For the marinade:

1/2 1/2 1/4 1/4 1/4 1/4 3/4 3/4

cup peeled and coarsely chopped garlic (from about 1 medium head) bunch fresh cilantro cup freshly squeezed lemon juice (from about 2 to 3 medium) cup freshly squeezed sour orange juice (from about 2 medium) cup packed fresh oregano leaves cup water cup olive oil cup vegetable oil

For the pork:

3 tablespoons kosher salt 1 tablespoon dried oregano 2 teaspoons freshly ground black pepper 1 (4-pound) bone-in pork shoulder (also known as pork butt) 1 large banana leaf, about 4 feet long and defrosted in the refrigerator if frozen 3/4 cup water

INSTRUCTIONS For the marinade: 1. Place all ingredients except the oils in a blender and process until smooth. With the motor running, add the oils in a slow, steady stream until evenly incorporated; set aside.

For the pork:

1. Combine the salt, oregano, and pepper in a small bowl. 2. Rinse the pork with cold water and pat dry with paper towels. Make 3 to 4 horizontal incisions through the fat, cutting until you hit the flesh. Rub the pork all over with the salt mixture. Place in a large resealable plastic bag, add the marinade, and turn the pork to coat. Seal the bag and refrigerate, turning occasionally, for 12 to 24 hours. 3. Heat the oven to 350F and arrange a rack in the middle. 4. Cut the banana leaf in half horizontally and overlap the two pieces of leaf so that they roughly form a rectangle about 2 feet long and 1 foot wide. Remove the pork from the marinade and place it on the banana leaves so that the short and long ends of the pork and the leaves match. Fold in the left and right sides of the leaves and roll up the pork like a burrito to completely encase the meat. 5. Place the wrapped pork seam-side down in a Dutch oven or other large, heavy-bottomed pot with a tightfitting lid. Add the water, cover, and bake until the meat is fork tender, about 2 to 3 hours. 6. Unwrap the pork, place it in a bowl, and, using two forks, shred it into bitesize pieces. If the meat is dry, add pan juices as needed and stir to combine. Serve with rice and beans.

Thai Chicken and Basil

Ingredients: 1 lb boneless skinless chicken breast cut up in small thin slices 2 cups cut up vegetables (I use mushrooms, green beans, red & green pepper; whatever is lying around) 1. small yellow onion, peeled, cut in half and sliced lengthwise to make little onion strips 2. green onions chopped in 1 inch sections optional 2-4 cloves fresh garlic, peeled & chopped fine 1-3 fresh hot peppers to taste or a sprinkle of crushed red hot pepper (optional) 3. tablespoons cooking oil (peanut oil is good for sauting because it can stand the heat) Fresh or dry rice noodles only if you are making Drunken Noodles For the sauce: cup water 1 tablespoon oyster sauce 2 tablespoons fish sauce 1 tablespoon sweet, dark or black soy sauce Mix this and have it ready to go before you start. All of these are available online if they are not in your local grocery. They go a long way and keep for many months. -Stir fry the garlic in the hot oil in a wok or a sturdy pot. Add the chicken and stir fry it until itall just turns white. It will cook more after you add the veggies so dont overdo this. Add all the veggies except the basil and the hot pepper. Then add the sauce you prepared and cook everything until it is done. Add the basil and the hot pepper and cook for just one minute more. -If you add fresh or dry rice noodles to this recipe it becomes Thai Drunken Noodles. Thatrecipe uses the same sauce. Fresh rice noodles are tough to find.

You can try the dry kind, just presoak them according to package directions and add them along with the sauce Pad Thai

Ingredients: pound dried rice stick noodles 1/8 inch wide ---> warm water to cover the noodles pound boneless skinless chicken or pork sliced thin -OR pound shrimp peeled, deveined and leave the tails intact -ORleave out the meat for a vegetarian version For the sauce: cup Asian fish sauce (I like 3 Crabs brand) --> cup + 2 tablespoons sugar cup + 2 tablespoons white vinegar Other: cup vegetable oil ( I use peanut oil) 1 teaspoon (2 cloves) fresh garlic chopped fine 2 eggs, beaten pound bean sprouts 4 green onions sliced into 1 inch sections 1 tablespoon ground red chili pepper (more if desired) 1/3 cup ground roasted unsalted peanuts (optional) Lime wedges from 1-2 limes Method: You may want to break the noodles by hand before soaking them for easier handling. Soak the noodles for 15-30 minutes in enough warm water to cover them. You want them to soften so that they are flexible but not squishy. They will soften further when they are cooked. Drain well and get rid of any excess water while you prepare the other ingredients. Combine the fish sauce, sugar and vinegar and stir to dissolve the

sugar and set this mixture aside. Heat up a wok or large solid pan and add the oil and let it heat up, swirling it a bit in the pan. Be careful not to let the oil burn. Peanut oil has a high burning point so I like it for stir-frying. Add the garlic and stir fry it just long enough to turn it a bit brown colored. If you are going to add any of the meat, add it now and stir-fry it just until all the pink coloris gone. If you are using shrimp, stir-fry it in the oil until they all turn pink. Then add the softened noodles and gently toss them just long enough to coat them with the oil. Now add the fish sauce, sugar and vinegar mixture and bring it all to a rapid boil. Fold in the noodles gently until the noodles have absorbed the liquid. Use a wok spatula to lift the noodles off of the side or bottom of the pan and pour in the two beaten eggs and let the noodles down and cover the eggs. Let the eggs set until they are just about dried out then fold in the eggs with all the noodles. Almost done! Add the bean sprouts and the sliced green onion and toss until they are warm and tender then serve.

Gai Pad Met Ma-Muang Himmaphan

Chicken with Cashew Nut Vegetables can be added while the chicken is cooking if desired

Recipe: 1/4 cup (2 fl oz/60 ml) oil 4 garlic cloves (kratiem), minced 1 lb (500 g) boned chicken, thinly sliced Recipe (Sauce) : 2 tablespoons fish sauce (nam pla) 2 tablespoons oyster sauce 2 tablespoons sugar 1/8 teaspoon white pepper 1 teaspoon cornstarch/cornflour dissolved in a little water, optional

1/2 cup (70 g/2 1/2 oz) roasted cashew nuts 1 green onion/scallion/spring onion, chopped 1/4 cup sliced red bell pepper/capsicum How to cook: 1. Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper. 2. Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstrarch mixture to produce a thick sauce. Add the cornstarch and water mixture only if you prefer a richer looking sauce. 3. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper. SERVES 4

Thai Stir Fried Vegetables - Pad Phak Ruam Mitr

Ruam mitr means everything mixed together and in this recipe feel free to use any seasonal vegetables. We like this as a pure vegetarian recipe but you can substitute oyster sauce instead of soy sauce for a non-vegetarian version. 2 tablespoons vegetable oil 1 tablespoon chile oil (1 tbsp sweet chile) 1 tablespoon coarsely chopped garlic (2 cloves) 1 cup broccoli florets (1 broccoli florets) 1/2 cup cauliflower florets - NONE 1/4 cup shallots, sliced (4 spring onions) 3 tablespoons water 1/2 cup carrots, sliced (2 carrots) 1/2 bell pepper, sliced - NONE 1/4 cup snow peas 1/4 cup mushrooms, sliced - NONE 2 tablespoons soy sauce 1 tablespoon lime juice (1 tbsp vinegar) 1 tablespoon palm sugar (1 tbsp brown sugar) 1 cup spinach leaves - NONE 1/2 teaspoon Thai pepper powder NONE

250 gr prawns 1 Ling fillet Method Heat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. Add broccoli, cauliflower, shallots and water. Saute until tender, about 2 minutes, stir in all other ingredients except spinach and pepper powder. Stir fry until just cooked but still crispy. Quickly stir in spinach and remove from heat. Transfer to serving plate, sprinkle with Thai pepper powder. Serve with steamed Thai jasmine rice

The Best Easy Beef and Broccoli Stir-fry

3 tablespoons cornstarch, divided 1/2 cup water, plus 2 tablespoons water, divided 1/2 teaspoon garlic powder 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips 2 tablespoons vegetable oil, divided 4 cups broccoli florets 1 small onion, cut into wedges 1/3 cup soy sauce 2 tablespoons brown sugar

1 teaspoon ground ginger hot cooked rice Directions: 1 In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. 2 Add beef and toss. 3 In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. 4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes. 5 Return beef to pan. 6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. 7 Cook and stir for 2 minutes. 8 Serve over rice. Read more at: http://www.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476? oc=linkback Sichuan Stir-Fried Pork in Garlic Sauce Read more at: http://www.food.com/recipe/sichuan-stir-fried-pork-in-garlic-sauce-cooksillustrated-487082?oc=linkback

Ingredients: Servings: 4-6 Units: US | Metric

Sauce 1/2 cup chicken broth 2 tablespoons sugar 2 tablespoons soy sauce 4 tablespoons black vinegar, Chinese 1 tablespoon sesame oil 1 tablespoon chinese rice wine or 1 tablespoon dry sherry 2 teaspoons ketchup 2 teaspoons fish sauce 2 teaspoons cornstarch Pork 12 ounces country-style boneless pork ribs, trimmed 1 teaspoon baking soda 1/2 cup cold water 2 teaspoons chinese rice wine or 2 teaspoons dry sherry 2 teaspoons cornstarch Stir-Fry 4 minced garlic cloves 2 scallions, white part minced, green parts sliced thin 2 tablespoons asian garlic and red chile paste 4 tablespoons vegetable oil 6 ounces shiitake mushrooms or 6 ounces portabella mushrooms, stemmed and sliced thing 2 (8 ounce) cans water chestnuts Directions: 1 1. Whisk all sauce ingredients together in bowl. Set aside. 2 2. Cut pork into 2 lengths and then cut each length into 1/4 matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes. 3 3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat. 4 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl. 5

5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl. 6 6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve. Read more at: http://www.food.com/recipe/sichuan-stir-fried-pork-in-garlic-sauce-cooksillustrated-487082?oc=linkback

Stir-Fried Pork in Plum and Soy Sauce

Ingredients: Servings: 4 Units: US | Metric 2 tablespoons peanut oil, divided use 600 g pork fillets, sliced in thin strips

1 brown onion, sliced thickly 3 garlic cloves, crushed 1 teaspoon fresh grated gingerroot 1 small red pepper, sliced 1 small yellow pepper, sliced 200 g asparagus, trimmed 100 g sugar snap peas, trimmed 200 g bean sprouts 2 tablespoons light soy sauce 1/2 cup plum sauce, I use sharwood's plum sauce with a hint of ginger 1 tablespoon hoisin sauce, I use blue dragon brand Directions: 1 Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side. 2 Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute. 3 Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften. 4 Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch. 5 Cooking time will be longer if not using a wok. 6 To Serve: Either serve as is for low carb or serve over jasmine rice. Read more at: http://www.food.com/recipe/stir-fried-pork-in-plum-and-soy-sauce-299587? oc=linkback

Pork in Garlic Sauce

Ingredients: Servings: 4 Units: US | Metric 1 lb lean pork loin 15 garlic cloves 4 stalks celery 1 green bell pepper 1 teaspoon brown rice vinegar 3 tablespoons peanut oil 3 tablespoons soy sauce 1 teaspoon sesame oil 1 pinch sea salt Directions: 1 Cut pork into 1" slices. Peel and mince the garlic. Chop the celery and green pepper into 1" pieces. 2 Heat a wok (dry), then add 2 tablespoons of peanut oil. When oil is heated add half of the chopped garlic. Stir until garlic turns light brown in color. 3 Add the pork and stir-fry until it begins to turn white. Add the soy sauce and rice vinegar and stir for 30 seconds. Remove all ingredients from wok and set aside. 4 Add the remaining 1 tablespoon of peanut oil to the heated wok. Add the remaining

chopped garlic and stir until it begins to brown. 5 Add the celery pieces and stir for 30 seconds. Add the green pepper and stir for 15 seconds. 6 Add a pinch of sea salt and stir quickly. Add the pork mixture that was set aside and stir for 2 minutes. 7 Sprinkle sesame oil over the dish and turn off heat. Cover and let sit for 1 minute. 8 Serve immediately with rice or noodles. Read more at: http://www.food.com/recipe/pork-in-garlic-sauce-290508?oc=linkback

Family Favorite Sesame Chicken

Ingredients: Servings: 4 Units: US | Metric Sauce 1/4 cup honey 1/4 cup soy sauce 1/3 cup chicken broth

1 -2 tablespoon sesame oil (to personal taste) 1 teaspoon ground ginger 1/2 tablespoon chopped garlic 1/2 tablespoon brown sugar 1 dash red chili pepper flakes 2 teaspoons cornstarch (or more is you want a thicker sauce) Chicken 4 chicken breasts, cut into cubes 1/4 cup soy sauce 1 tablespoon brown sugar 1 tablespoon sherry wine 1/2 teaspoon Chinese five spice powder (optional) 2 drops sesame oil cornstarch, to coat To cook vegetable oil (for frying) or peanut oil (for frying) sesame seed (to garnish) sliced green onion (to garnish) prepared rice, to serve Directions: 1 Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge. 2 Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove top until cooked thru. Remove from pan and keep warm in oven while making the sauce. 3 Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med. heat. 4 Mix cornstarch with a little water (about 1/4 cup) in a cup until disolved then slowly add to the sauce mixture on the stove and heat until thickened to you liking. 5 Add chicken to sauce on the stove until heated thru. 6 Remove and sprinkle with sesame seeds and green onions and finally enjoy! Read more at: http://deep-fried.food.com/recipe/family-favorite-sesame-chicken-239398? oc=linkback

Nuea Pad Namman Hoi (Beef Stir-fry with Oystersauce)

Ingredients
Serves: 4

250g tender beef, sliced 3cm thick against the grain 1 small onion, sliced thinly 2 cups tender broccoli stems or chinese broccoli, sliced thinly 1 tablespoon vegetable oil 3 tablespoons oyster sauce 1 teaspoon fish sauce 1 tablespoon sugar 1/4 teaspoon ground white pepper

Preparation method
Prep: 10 mins | Cook: 10 mins 1.In a large wok or frying pan heat the oil over high heat. Add the oil. Fry the beef in one layer, turning once, until brown on both sides, but juicy inside. Set beef aside. 2.Heat the wok/pan over the high heat again. Add onions and broccoli, stirring often to scrape up the bits stuck to the pan and also to cook the onions and broccoli until soft with a crunch, about 5 minutes. 3.Add the beef, its' accumulated juices, the sauces, sugar and white pepper. Stir well to reheat the beef and combine everything well. Taste. Add more fish sauce to taste, if necessary. 4.Serve with rice as part of a supper.

Pad Pak Kanaa Moo Grob (Stir-fried Chinese Broccoli with Pork Cracklings)

Ingredients
Serves: 4

1 tablespoon vegetable oil or lard 3-4 cloves garlic, minced 2 bundles chinese broccoli, cut into thin ribbons 2 tablespoons oyster sauce 2 teaspoons light soy sauce, or more to taste 2 teaspoons sugar, or more to taste 2 big handfuls pork cracklings

Preparation method
Prep: 10 mins | Cook: 5 mins 1. In a wok or large frying pan heat the oil or lard over medium high heat. Add the garlic. Stir fry until fragrant. 2. Add the chinese broccoli. Stir to coat with the oil. Stir fry for a few minutes, adding the oyster sauce, soy sauce and sugar about half way through. Taste and adjust seasoning to your liking. 3. Add the pork cracklings. Stir fry a minute more to coat with sauce. 4. Serve with rice.

Perfect Steamed Thai Jasmine Rice Recipe

Jasmine rice is a particularly fine, medium-grain type of rice. It is fragrant when cooked, hence the name. The polished white rice is prepared without salt to balance the Thai flavors. Steamed jasmine rice is often referred to as 'khao suay' in Thai which literally means 'beautiful rice'. Please do not serve ordinary rice from the supermarket with Thai meals, it's not the same!

The secret of perfect rice lies in the quantity of water used - measure holding your finger on top of the rice - the water should reach just below your middle finger's first joint. All the water should be absorbed during cooking, leaving the rice firm and fluffy. Rice only takes 20-25 minutes, with little attention (but don't let it burn!). Traditionally cooked in an pan with a slightly curved sides, so the rice does not stick, over a charcoal stove. Here in the West, of course you can use a modern electric or gas stove. Today in modern Thailand the electric rice cooker is an every-day household item as is the propane gas bottle stove to replace the charcoal stove. Still in rural Thailand you can still find rice being prepared in the old fashioned way in an old rice pot blackened from the charcoal fire.

Ingredients

2 1/2 cups Thai jasmine rice 3 cups water

Place rice in a small saucepan (approx. 2-1/2 qt). Rinse rice by running cold water over two or three times to cover and pouring the water out. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2-inch (approximately 3 cups). A convenient trick is to place your middle finger, just touching the top of the rice in the pan. The water level should be just below the first joint of your finger, from the tip. No measuring needed. Cover the pot with the lid. Place over medium to medium high heat. Bring to a boil. Reduce heat to low. Simmer, covered, another 10 minutes, until the water has completely evaporated. Turn off the burner and allow rice to sit, covered, for at least another 5 minutes. Serve hot or at room temperature (especially with spicy curries). Serves 2 to 3.

Thai Chili Basil Chicken

Normally I would associate my creations in Thai cuisine to be built on a coconut base. Many a Thai Red or Green curry has made its way from my wok, to my plate, to my belly. This time however, I embarked on a different side of my Thai culinary repertoire - Chili Basil Chicken. Surprisingly, I only discovered this dish at the beginning of 2011, whilst on holidays in sunny Queensland. On the Sunshine Coast, I found that there was no shortage of Thai

eateries. It seems like the balmy weather makes the taste buds of Queenslanders crave (and tolerate!) the hot and the spicy. Needless to say my meal time decisions were now pretty much made for me quite instantly and Thai food was the clear winner. I ordered a plate of Chili Basil Chicken at a hawker style street-side shop with limited outdoor seating shared with the adjoining pizzeria. The combination of flavours is what hit me for six as it was totally unexpected that a Thai dish, without coconut milk, tasted so good. And like most good stir fries - the simple ingredients are what give this dish both its exuberance and balance. Oh! And it is ready in minutes, so ideal weeknight fare. Try it out. You will be pleasantly surprised, as I was. INGREDIENTS - to serve 5-6 3 x 400g Chicken Breasts, skin removed 2tbsp x Vegetable Oil 4 x Garlic Cloves, sliced thinly 2 x Medium Onions, diced finely 400g x Capsicum, sliced into strips 60ml x Soy Sauce (Light Soy gives the dish more zing, Dark Soy makes it more mellow...you choose) 60ml x Oyster Sauce 2tbsp x Sweet Soy (Kecap Manis) 125ml x Water 4 x Red Chillies, sliced finely (adjust the amount depending how hot you like it) 1 x bunch Thai Basil - regular Basil can be substituted but it lacks the punchy flavour of it's Asian cousin 4 Kaffir Lime leaves, vein removed then sliced into fine strands DIRECTIONS Combine the sauces and taste for sweet and salty balance. Remember this sauce will be diluted with the water and cooking juices so it will develop more flavour. Slice chicken into stir fry strips Heat a wok on medium and add half the oil and garlic. Sautee gently do not allow garlic to burn Turn heat up to high and add half the chicken strips. Stir continuously until the meat is sealed all over. Remove the chicken and keep aside. Repeat process with remaining oil, garlic and chicken. Return all chicken to the wok and add the onion. Stir fry for 4 minutes. Pour in the combined sauces and combine well to coat the chicken. Add the water a little at a time, tasting the sauce with each addition for a balance of flavours. Stir through the basil leaves and chilli slices Cook for a minute or two then remove from heat. Garnish with the slivers of kaffir lime leaves. Serve immediately with Thai Jasmine Rice

A Pad Thai you'll love making

Ingredients
Serves: 3

250g sek lek (rice noodles) 3 tablespoons fish sauce 1 lime, juiced 1 teaspoon sugar 2 tablespoons oyster sauce 1 1/2 tablespoons hot chilli paste, divided 65ml chicken stock

65ml vegetable oil 2 garlic cloves, chopped 250g medium sized prawns- peeled and deveined 250g skinless, boneless chicken breast halves - cut into 1 inch cubes 2 eggs, beaten 3 good sized handfuls bean sprouts 6 spring onions, chopped into 1 inch pieces 2 tablespoons chopped unsalted dry-roasted peanuts a few springs chopped fresh coriander 1 lime, cut into wedges 200g bean sprouts

Preparation method
Prep: 15 mins | Cook: 15 mins 1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes. 2. In a small boil, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chilli paste and chicken stock. Set aside. 3. Heat a wok over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add the prawns and chicken; cook, stirring constantly until the prawns are opaque and chicken is cooked through, 5 to 7 minutes. 4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring everything constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. 5. Stir in the bean sprouts and spring onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed. 6. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Thai chicken wings

Ingredients
Serves: 10

2.5kg chicken wings 4 cloves garlic, finely chopped or crushed 3 finely chopped green chillies 250ml chicken stock 100g white sugar 65ml fish sauce 2 tablespoons cornflour 3 teaspoons paprika 1 tablespoon olive oil

Preparation method
Prep: 15 mins | Cook: 1 hour 1. Preheat oven to 200 degrees C. 2. Place chicken wings on a non-greased baking tray. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter. 3. In a medium frying pan saute the garlic and green chillies in olive oil until soft. Add chicken stock, fish sauce, paprika and sugar. Add cornflour and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!