Yam Wunsen

Yam Wunsen

Ingredient.

* 10 medium shrimp (peeled and cleaned).

* 100 grams pork.

* Signup tea on 20 grams (cut into 1 inch long).

* 1 head onion (cut into pieces).

* Tomatoes 2 tomatoes (cut into pieces).

* Shallots, 20 g.

* Paprika, chopped roughly 5 seed.

* Vermicelli 40 g.

* 4 tablespoons fish sauce.

* 1 tablespoon sugar.

* 5 tablespoons lemon juice.


How to do step by step.


1. Pork chop and shrimp boiled in hot water to the sheep until done. Drained dry.

2. Then boiled vermicelli to hot water until soft. Then scoop out and let it drain.

3. Mixing all ingredients in a large bowl. Season with fish sauce, sugar and lime juice. Serve the plate. Garnish with fresh vegetables. (Soy, cabbage, cucumbers, beans, etc.).

Khaophat Pla Slaemon

Khaophat Pla Slaemon

Ingredient.

1. 3 cups cooked brown beautiful.

2. Salmon fillet, approximately 200 grams.

3. 1 egg.

4. Onion, finely chopped 1-2 start.

5. Crushed garlic, chopped 2 cloves.

6. Fish oil for frying and stir.

7. Each salt, a little soy sauce.

8. A little pepper.

How do.

Cut salmon into small squares. I fried golden brown. Scoop up and set aside.
Spoon the remaining oil to the pan and fry the garlic is fragrant, about 1 tablespoon of the fried rice a few minutes to dry it. Spread the rice into the pan. Put a little oil. Pour the egg yolks into a medium saucepan. As the egg begins to mature. Stir fried rice soon drown together the egg coated tablets are yellow fried rice for a moment and then quickly put the salmon fry, soy sauce, rice, salt, dried onion. Before scooping up the onion. Drop a little pepper.

Hoi Lai Phat Namphrikphao

Hoi Lai Phat Namphrikphao

Ingredient.

* 450g clams (cleaned).

* 1 teaspoon sugar.

* 3 tablespoons vegetable oil.

* Thyme leaves 1/2 cup.

* 2 tablespoons chili paste.

* Pepper 4 pieces (cut into a line along the length).

* 2 teaspoons minced garlic.

* 1 tablespoon fish sauce.

How to do step by step.

1. The oil pan to medium heat. Add garlic and stir until golden.

2. Put clams and stir until cooked. (When cooked shellfish. Open the lid is open) Season with fish sauce, sugar, and chili paste.

3. A thyme leaves and pepper. Stir for another 10 seconds off the lap and Serve the dish with steamed rice.

Homok fish.

Homok fish.

Ingredient

400 g of fish flesh.

200 g grated coconut.

Flour 5 g.

1 egg.

The leaf blade is 20.

Kaffir lime leaves, shredded 30 g.

16 grams coriander.

Lane 1 sweet red pepper.

15 g fish sauce.

Banana leaves for the count.

Curry ingredients.

Dried 5 pieces.

3 heads of garlic.

Soi 16 g galangal.

Correspondents 8 g.

Lemon grass 16 g.

8 g lime skin.

Eight grams of coriander root.

Pepper 5 tablets.

Salt 3 grams.

5 grams of paste.

How do.

Pound all the spices together thoroughly.

Cut meat into thin slices.

2 cups coconut milk coconut juice to the coconut milk for 1 cup flour, stir in the cream. Bring to a boil and boil. Homok the topping.

1 cup coconut milk and spices together to fish, eggs, fish sauce and stir.

Add basil and parsley and stir.

Vice Krathong banana leaf stapling York. Spoon mixture into Homok fish counts. To steam until cooked. Topped with cream. Sprinkle with shredded. Red pepper and steam for another 3 minutes.

STEWED PORK AND EGG WITH FIVE SPICES

STEWED PORK AND EGG WITH FIVE SPICES

Ingredient

* Lean pork 400 g (split length 2 "thick and 1").

* Ingredients 3 eggs.

* 3 coriander plant.

* City soy sauce 3 tablespoons white.

* 1 tablespoon dark soy options.

* 4 tablespoons sugar.

* Spices powder 1/2 tsp.

* 3 cloves garlic, smashed.

* 1 teaspoon pepper grains.

* 1 tablespoon vegetable oil.

* 3 cups water.

* Coriander leaves for garnishing.

How to do step by step.

1. Boiling water in a pot of boiling water until the eggs to boil until cooked. Peel the eggs come prepared.

2. Put oil in a pan and bring to a boil. Add garlic and pepper and stir until fragrant. Next, add pork and stir until cooked.

3. Spices powder, soy Black City, White City, soy, eggs, sugar and water. Cook over low heat for about 30 minutes and then turn off the heat.

4. Dip bowl garnish with coriander. Serve immediately with steamed rice.

Po Taek Thale

Po Taek Thale

Ingredients.

* 100 g mussels (cleaned).

* 100g Crab (cleaned and cut into pieces).

* Meat, fish, cut into pieces 80 g.

* 80 g squid (cut into pieces).

* 80 grams of shrimp (cleaned and peeled).

* Mushrooms, sliced ​​1/4 cup.

* Galangal, cut into pieces 2 tbsp.

* 2 tablespoons fish sauce.

* 3 tablespoons lemon juice.

* Bash crushed pepper 5-10 tablets (depending on where you want spicy).

* 2 a lemon (cut into pieces about 2 inches long and rods).

* 3 kaffir lime leaves (torn into pieces).

* Thyme leaves 1/2 cup.

* 2 cups water (or vegetable broth).

* Coriander leaves (for garnishing).


How to do step by step.


1. The water (or vegetable broth) in a pot until boiling, then add lemon grass, galangal, kaffir lime leaves and continue to cook for about 5 minutes.

2. Mussels, crab, fish, squid, shrimp, and mushrooms into the pot. Continue to boil for about 4 minutes, or until the meat is cooked down.

3. A thyme leaves and season with fish sauce, lemon juice and pepper to taste, then spoon on the bowl. Garnish with coriander and serve immediately with steamed rice.

Somtam Phonlamai

Somtam Phonlamai

Ingredient.

1. Fruits such as apples, guava, apple like it was put to me grapes, pineapple, carrots.

2. Onto roasting drum list.

3. Lime juice or tamarind juice.

4. Peep Brown.

5. Sauce.

6. Chilli garden.

7. Garlic.

How do.


1. Sliced ​​fruit into thin slices. I pound the garlic, chilli.

2. Juice prepared people to come down to low light.

3. Prepared with all the ingredients. Plate of sweet and sour taste the fruit.