see-krong moo ob num-peung

Ingredients

* 800 grams pork spare ribs, cleaned and chopped into well pieces

* 3 tablespoons honey

* 1 tablespoon sugar

* 1 tablespoon red wine (or cooking wine)

* 1/4 teaspoon salt

* 1/4 teaspoon powder pepper

* 4 cup water

* coriander leaves (for garnishing)

* cooking oil

Preparations

1. Heat oil in a wok. Wait until hot then add pork spare ribs, fry until nearly cooked. Remove from heat and drain.

3. Heat water in a big pot over medium heat, wait until boiling then add fried pork spare ribs.

4. Add the rest ingredients, and turn down to low heat. Simmer for 30-40 minutes until the spare ribs are tender. Remove from heat.

5. Transfer to the serving plate. Garnish on top with coriander leaves. Serve immediately with hot steamed rice.

Sen-yai pad kee mao

Ingredients

* 400 grams seafood (shrimp, fish fillet, green mussel, squid, etc.)

* 400 grams noodle paste

* 2 tablespoons minced garlic

* 2 tablespoons soy sauce

* 2 tablespoons fish sauce

* 1/2 teaspoon sugar

* 1/4 teaspoon ground pepper

* 3 red+green chili peppers, coarsely chopped

* 50 grams baby corn

* 1/2 cup holy basil

* cooking oil
 

Preparations

1. Wash prepared seafood in clean water. If you use fish fillet or squid, cut into well pieces before cooking. Or if you use green mussels, you may need to scald in boiling water before cooking.

2. Heat oil in a wok over medium heat. Add garlic, and stir until golden and fragrant. If you like hot taste, you may add chopped chili and stir fry with garlic during this process. Then add prepared seafood, and keep stirring until nearly cooked.

3. Add noodle paste and baby corn. Season with soy sauce, fish sauce, ground pepper and sugar. Lastly add holy basil and red+green chili pepper. Turn up to high heat. Stir fry quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a plate and serve immediately.

Fried parkia with shrimp paste

Main Ingredient
Parkia     120 g.
Pork belly     50 g.
Shrimp     300 g.
Chilli     5
Garlic     5 cloves
Shallot     8 g.
Shrimp paste     5 g.
Fish sauce     5 g.
Sugar     5 g.
Lime juice     15 g.
Oil     35 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * Pound garlic, shallot, shrimp paste
    * Clean pork, cut in pieces
    * Clean shrimp, shell off and devein
    * Heat the pan, fry the paste with oil until fragrant, add shrimp, pork and parkia
    * Seasoning with lime juice, fish sauce, chilli

Khao Phad Kra Prao

Main Ingredient
Rice     250 g.
Kra Prao sauce     70 g.
Chicken     80 g.
Soup stock     2 ช้อนโต๊ะ
Vegetable oil     1 ช้อนโต๊ะ
Sliced chilli View ingredient detail     5 g.
Sacred basil View ingredient detail     10 g.
Seasoning sauce Ingredient
Sacred basil View ingredient detail     10 g.
Red & green hot chilli View ingredient detail     35 g.
Garlic View ingredient detail     75 g.
Shallot View ingredient detail     25 g.
Galangal View ingredient detail     10 g.
Ground black pepper View ingredient detail     2 g.
Fish sauce     75 g.
Shrimp paste     3 g.
Palm sugar     20 g.
Salt     5 g.
Vegetable oil     100 g.
San Tan Gum     1 g.
Water     200 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method   

    * Mix water and San Tan Gum
    * Pound hot chilli, garlic, shallot, galangal, black pepper, shrimp paste together and add sacred basil and pound roughly
    * Fry the chilli paste with hot oil and season with salt, palm sugar and fish sauce
    * Fry chicken with oil, add chilli, rice and seasoning sauce, fry thoroughly and add sacred basil and serve warmly

Sadao - Nam Pla Wan

     Sadao - Nam Pla Wan is a dipping that is eaten during the cold season because it is the time that the neem flowers (dork sadao) and river prawns become plentiful.

     In the old days the dish was eaten with baked river prawns which were plentiful during the cold season, as proved by the old saying: "kung pao, sadao luak, nam pla wan." Nowadays the dish is served with grilled catfish.

     The dish shows off the cleverness of people in the old times who mixed a bitter vegetable such as neem flowers (dork sadao) with the sweetness of nam pla wan to bring about just the right combination.

Khanom Jin Nam Prik

     Khanom Jin Nam Prik is a kind of noodle found particularly in the Central Region Thaistyle. Nam prik is the prawn sauce that is poured on to the noodles.

      It is thick and sweet, with a touch of sourness and saltiness. The sauce is made aromatic by the addition of kaffir lime juice and peels. It is made thick with huskless mung beans and chopped prawns. It is reddened with the addition of ground dried chillies fried in oil.

     Khanom Jin Nam Prik served with a wide variety of vegetables: vegetables tempura, fried vegetables and fresh vegetables. The noodles are eaten with fried dried chillies.

see-krong moo ob num-peung

Thai Recipe Ingredients

* 800 grams pork spare ribs, cleaned and chopped into well pieces

* 3 tablespoons honey

* 1 tablespoon sugar

* 1 tablespoon red wine (or cooking wine)

* 1/4 teaspoon salt

* 1/4 teaspoon powder pepper

* 4 cup water

* coriander leaves (for garnishing)

* cooking oil

Thai Food Preparations

1. Heat oil in a wok. Wait until hot then add pork spare ribs, fry until nearly cooked. Remove from heat and drain.

3. Heat water in a big pot over medium heat, wait until boiling then add fried pork spare ribs.

4. Add the rest ingredients, and turn down to low heat. Simmer for 30-40 minutes until the spare ribs are tender. Remove from heat.

5. Transfer to the serving plate. Garnish on top with coriander leaves. Serve immediately with hot steamed rice.