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.

Mix boiled egg.

Ingredients:
5 egg cook eggs.
Shallot Soi 1 / 4 cup.
Sour raw mango chopped 1 / 4 cup.
Peppermint leaves 1 / 4 cup.
Split long blocks from onion 1 / 2 inch 2 tbsp.
Kerosene and vegetable cabbage carrot Soi Soi for sales vice cup sage for decoration.
 

Water mix:
Lime juice 3 tbsp.
Pickled garlic 2 tbsp thin SOI.
Salt 1 tsp pepper.
Red pepper 4 split tablets.

How to do:
1. A mix of water mixed with lime juice, salt and pepper garlic pickle cup insert.
2. Boiled egg shell. Then split a pair of thick egg 1 / 4 inch insert cup held by the Vice lettuce. Soi Soi cabbage and carrot.
3. Insert Shallot mango leaves from sage and onion into the bowl with water and gently mix mash enough around.
4. Lap pour on boiled egg cup. Serve with peppermint essence of balance.

"Khao Soy" (Chiang Mai Noodles)

     This is the fettuccini Alfredo of Thailand!  It consists of a creamy curry sauce that is served over egg noodles. This particular dish is named after the Northern Thai city from which it was created: Chiang Mai.

Ingredients:

4 ounces fresh egg noodle
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup of coconut milk
4 ounces of ground pork
1 cup chicken stock
1 tablespoon curry powder
1 pinch of turmeric powder
2 tablespoons of fish sauce
1 teaspoon lime juice

 

Note:

     The egg noodles should be fresh. If you cannot find fresh egg noodles, you may substitute almost any other noodle you desire. However if you intend to use dried noodles, remember to soak them first for 20 minutes.


Directions:

     Here is the two step plan. You should be doing these simultaneously.

Step 1
Bring a medium sized pot of water to a boil.
Cook the noodles for roughly 20 seconds.
Strain the noodles, and put them on your plate

Step 2
In a medium sized saucepan, heat the coconut milk on low heat, and slowly stir in the curry paste. When it begins to simmer, add in the remaining items, except for the pork. Wait about 1 minute, then add in the pork, and cook until the pork is done (not pink in the middle)
Pour the sauce over the noodles, and voila!

Seafood Salad

     This particular dish is easy to prepare and can be served as either an appetizer, or as part of the main course. It is normally prepared spicy, however you may feel the need to decrease the amount of chili that you use during preparation.


Ingredients:

1/2 pound of shrimp
4 imitation crab meat sticks, sliced into 1/4" chunks
2 oz. squid, cut into bite sized pieces
2 tablespoons of lime juice
1 tablespoon dry red chili, ground
2 tablespoons fish sauce
1 teaspoon palm sugar (or substitute regular sugar)
1 teaspoon shrimp paste (Ka-pi)
1 teaspoon very finely sliced jalapenos
1 shallot, sliced thin
2 lime leaves, sliced thin
2 tablespoons onion, chopped

Directions:

     Add the fish sauce, lime juice, red chili, palm sugar, and shrimp paste into a small saucepan, bring to a simmer. Add in the seafood and jalapenos. Cook for about 2 minutes, or until the seafood is cooked through. Remove from the heat, and add in the lime leaves, shallots, and onions.

Serve at room temperature.

Thai Beef Salad (Yam Neua)

     This popular Thai beef salad is not just an appetizer but also a delicious dish as part of a any meal. Using fairly common ingredients, this Thai recipe is quick and easy with little clean up. Grill good quality beef, slice thin, toss with Thai-style dressing and serve with fresh vegetables on a hot summer day for a light lunch.
 

Ingredients

    * 1-lb decent quality steak, sirloin or other
    * 10 (or more) fresh hot Thai chili peppers (prik kee noo), slice crosswise very thin (or substitute jalapenos or serrano chilies, minced)
    * 2 large cloves garlic, sliced crosswise very thin
    * 1 tbsp sugar
    * 5 tbsp fish sauce (Golden Boy brand is recommended)
    * 5 tbsp fresh squeezed lime juice (1 medium size lime)
    * 1 head Bibb or Boston; or 1 heart of Romaine lettuce.
    * 12 sprigs fresh mint (optional), remove the leaves and discard the stems
    * 1/2 hot house cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
    * 2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
    * 3 or 4 sprigs cilantro, stems removed

Preparation

     Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.

     Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.

     Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.