HOT AND SOUR CURRY WITH SHRIMPS + ACACIA OMELETTE

Ingredients
The medium shrimp 8-10 (cleaning, shell).
200 g fish muscle.
Chilli beef 4 tbsp.
Makamepiik water 4 tbsp.
Fish sauce 3 tbsp.
Sugar 1 tsp.
Lime juice.
1 Chaam grip.
3 egg foam (used for making omelette Chaam).

 

How to do step by step.

     1. The fish to meat cooked in boiling water to scald. Then fish out the meat to be soft ground (if the bone is removed as well), then the fish meat to pound the mortar into the chili as well Chilli beef Are prepared to bring forth the next step.
     2. Boil water in pot wait until boiling. Add chili is mixed with meat, fish Chilli beef (Step 1) Wait until boil seasoning with fish sauce, tamarind water and sugar.
     3. Chaam add shrimp and omelet. (How to make omelette Chaam see below), wait until boiling kang som again if power is off like sour lemon water may be added. When seasoning as needed and then get put cup. And serve immediately with hot cooked rice.

How to make omelette Chaam:
     1. Chaam clear, clean and cool to take out a leaflet. Split a length of approximately 1 inch.
     2. The egg to the strike and put in bowl. People yolk and egg white together. Then add the split Chaam already. People to re-Chaam and eggs and mix well.
     3. Set in the oil pan on a medium fire. Add eggs and fry into Chaam. Wait until well cooked yellow. Turn off the light and bring it to drain oil. Split a small square. And used in cooking with kang som. Eat with chili or any other time.

Sweet Sticky Candy (Kalamae)

Ingredients
1 kg of sticky rice flour
15 cups of coconut milk
3 burned coconut coir
10 cups of palm sugar
1 g of sesame
Artificial food color
little oil for sprinkle on tray

Method
     1. Pound burned cococut coir then mix it with 10 cups of water and then filter it with white and thin fabric. You will get black color from nature but if you cannot find and burn coconut coir you can use artificial food color instead.

     2. Knead sticky rice flour with black water (no. 1), knead it until it mix well then add coconut milk and sugar, stir it until it mix well again.

     3. Put ingredients no.2 to brass pan and put it on fire, use medium heat. Paddle it until it sticky and start to mix well then turn off fire but still continue paddle until it's not sticky with pan.

     4. Put it to tray, sprinkle with sesame and let it cool or you can wrap it like candy also.

Bamboo Shoot Yum

     Soop naw mai is a Northeastern traditional dish. It is less popular than som tum (green papaya salad) among people in Bangkok, but tastes great. I personally like it better than som tum.
     One thing that you should know is that when you add the fish sauce, the dish may develop a strong smell. Don't worry. The smell does not reflect the taste at all.
 

2 tablespoons toasted rice
½ lime
1 teaspoon ground dried chili pepper
2 green onion, sliced
1 teaspoon fish sauce
½ bottle bamboo shoots
 

     The bamboo shoots for this dish come is a bottle or jar that indicates bamboo shoots in/with bai yanang leaves. The shoots are partially shredded. But you will need to shred it all the way through to produce independent strands. Boil the shredded bamboo shoots in water or its juice. Remove from heat after boiled.

     Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.

     Add more chili pepper, if you like it hot. If you find that you overseason the dish, add more ground toasted rice to tone down the seasonings.

Serve with sticky rice.

Tom jued tao-hoo sa-rai

Thai Recipe Ingredients

* 150 grams minced pork

* 30 grams black dried seaweed, cut into well pieces

* 200 grams tofu, cut into well pieces

* 2 scallions, cut into 1" long

* 1 chinese celery, cut into 1" long (keep 2-3 leaves for garnishing)

* 1/2 teaspoon dry-pickled vegetable

* 1/4 teaspoon sugar

* 1 teaspoon fish sauce

* 1/2 teaspoon soy sauce

* 1/2 teaspoon ground pepper

* 1 tablespoon fried garlic (for garnishing)

* 2 cups soup (or water)

Thai Food Preparations

1. In a big bowl, mix together minced pork, sugar and fish sauce (1/2 teaspoon). Let marinate for 30 minutes.

2. Heat soup (or water) in a pot over medium heat. Add marinated minced pork (use spoon to make round shape pork balls). Stir until the pork is nearly done.

3. Add tofu, scallions, dry-pickled vegetable, chinese celery and seaweed. Then season with fish sauce (1/2 teaspoon), and pepper. Stir until all mixed well. Remove from heat.

4. Transfer to a serving bowl. Sprinkle with chinese celery leaves and fried garlic. Serve immediately with hot steamed rice.

Fried Fish with Tamarind Sauce

Ingredients:

1. 1 fish (any meaty white fish) weight 400-500 grams

2. 1 tablespoon tamarind

3. 3 tablespoons sugar

4. 1 shallot, coarsely chopped

5. 2 cloves garlic, coarsely chopped

6. 3 sprigs coriander

7. 2 tablespoons fish sauce

8. 3 red or yellow chilies

Fried Fish with Tamarind Sauce Preparation

1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.
2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate. TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350?F for 10 minutes.
 

Topping Sauce: 

1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.
2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.
3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.

Rice Cracker with Prawn and Pork Dip

Ingredients:

Mince Pork         45 g
Prawns              45 g
Ground Roasted Peanuts    20 g
Coconut Milk                 150 ml
Dried Red Chillies   40 g
Coriander Roots       2 g
Ground Pepper        2 g
Garlic                     4 g
Sugar               15 g
Fish Sauce        20 g
Shallots           18 g
Coriander        1 stem
RiceCrackers     100 g
Oil for deep frying

Preparation:
1. Deep fry the rice crackers (a few at a time) in hot oil, drain well and set aside.
2. Pound together coriander root, pepper, dried chillies and garlic.
3. Stir-fry 50 ml of coconut milk until oil separated, add the mixture from no.2 and continue to fry untill fragrance.
4. Add pork and prawns, season with fish sauce and sugar.
5. Bring it back to the boil, add peanuts, shallots and take off the heat.
6. Garnish with coriander leaves and serve with the rice crackers.

STEWED PORK AND EGG WITH FIVE SPICES

Ingredients

Be it pork 400 g (split length 2 "thick and 1").
3 egg foam.
3 from coriander.
Cisco stops that white 3 tbsp.
Cisco stops that black 1 tbsp.
Sugar 4 tbsp.
Pot-stewed powder 1 / 2 tablespoon.
3 garlic break lobe.
Pepper seed 1 tsp.
Vegetable oil 1 tbsp.
3 Tgwitwg water.

 

1. Boil water in pot of boiling water, wait until the eggs are put into boiled until cooked. The egg shell come prepared.
2. Put oil in the pan and set fire to. Add garlic and pepper into the onion and stir-fry. Then add pork stir-fry until almost cooked down.
3. Add flour pot-stewed, Cisco stops that black, Cisco stops that White, boiled egg, sugar and water to. Boiled with light light about 30 minutes to turn off the light.
4. Lap put make a cup coriander. Serve immediately with hot cooked rice.