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.

Mu Thot Krathiam Phrikthai

Mu Thot Krathiam Phrikthai

Ingredient.

1. 500 grams of lean red meat, little pigs.

2. 1 egg.

3. 1 head of garlic, peeled.

4. Pepper tablets 20 tablets.

5. Celery root root 3.

6. 1 tablespoon soy sauce.

7. Vegetable oil for frying.

How do.


1. Clear pork thoroughly. Cut into 2x3 inch pieces.

2. Pounded coriander root, garlic and pepper thoroughly. Mix pork with the soy sauce over the Aga. Mix to combine. Marinate for about 30 minutes.

3. Adopted a pan heat the oil hot enough to fry the marinated pork until golden brown. Put a wire rack to cool oil to a serving platter.

Homok Thale Maphrao On

Homok Thale Maphrao On

Ingredient.

1. Lane 2 lemon trees.

2. Galangal, cut into 2 glasses spectacles.

3. Shallot peeled 2 heads.

4. 1 head of garlic, peeled.

5. 2 tsp shrimp paste.

6. Surface chop shallot, sliced ​​1 tsp.

7. The dried chilli 5 pieces.

8. Thoroughly pounded curry paste.

9. Cut the peeled shrimp washed 5 times.

10. Sliced ​​squid modest 5 piece.

11. Red snapper, cleaned, cut into pieces 5 pieces.

12. Mang Hoi Phu, 5 sheep meat only.

13. Basil.

14. Kaffir lime leaves.

15. Sliced ​​red pepper.


How do.

1. Boiled shrimp, squid, fish, shellfish, cooked enough.

2. Curry paste to the wok and stir fry the pounded thin oil as the bad laps modest selectivity. Stir well again. Subsequently, shrimp, squid, sea bass cooked enough to scald. Down to the curry sauce. Season with fish sauce. A little sugar. The mellow taste.

3. coconut water cut off. And pick out the meat. To chop into small pieces. Stir-fried beef with chili and sea. Then beat eggs into 1 cup of fresh milk a little smear together. And basil. Fried fear and 2-3. Then dip into the coconut.

Yam Khai Maengda

Yam Khai Maengda

Ingredient.

1. Garnish
2. Horseshoe crab eggs 1 cup.
3. Pork 2-3 draw.
4. Onions 5-7 heads.
5. 10 tablets pepper.
6. Good fish sauce 1-2 tbsp.
7. 1 lemon.
8. 1 coriander plant.
9. Yellow pepper red - 2-3 tablets.

How do.


Pork chop or mash thoroughly cleaned. Then put them in a container. Aga MCI Da Sea Shepherd put on pork chops. I steamed and cooked, let it cool Lane, chilli, onion, coriander, chilli here is a bouquet of yellow - red shredded.
Time to eat. Squeeze the lime juice, fish sauce, I took the egg pimp. Mix well, then add the salt, sour tasting dish. Sprinkle chopped coriander, red pepper, soy. Dining table.

Sup Hang Wua

Sup Hang Wua

Ingredient.

1. Caudal half of the cattle purchased. It's about half a kilo.
2. Potatoes 4-5 heads.
3. large tomatoes, cut into pieces 1 cup.
4. Onion, chopped 2 large head on.
5. 1 pound ginger rhizome.
6. Cardamom has a 10 ball.
7. Cinnamon stick 2.
8. Pepper Crushed tablets 10 tablets.
9. Cardamom 4-5 leaves.
10. Celery leaves.
11. Sedge.


Garnish.


For soup.

One. Chilli intact.
Two. Lemonade.


How do.


1. The cow tail, I cut a piece of it. Be cleaned. Put into boiling water to a boil. Now I scoop out the bubbles. Simmer with low heat. Until oxtail is tender lap and set aside.
2. A second soup with some whites. To a clear broth, ginger, cinnamon, cardamom to bring up to a boil. If the car fills with water and dried.
3. Put enough potatoes to potato onion begins to soften tomatoes. Simmer until very tender vegetables. First turn off the power supply to the celery.
4. Dip bowl and sprinkle with fried shallots. Squeeze the lemon juice and pepper to it. I like the taste.

Yam Sam Krop

Yam Sam Krop

Ingredient

- Fried dried squid 50 g.

- 80 grams of fried fish maw.

- 50 grams of pork.

- Soi 50 g onion.

- Quartered tomatoes, sliced ​​50 g.

- Celery, cut into pieces 30 g.

- 100 g cashew nuts.

Garnish salad with water.


- 5 pieces of red chilli.

- 2 cloves of garlic.

- 1 tablespoon chili paste.

- 2 tablespoons fish sauce.

- 1 teaspoon sugar.

- 1 tablespoon tamarind water.

- 1 tablespoon lemon juice.

How do.


1. Prepare pounded yam with red pepper and garlic thoroughly. Then mixed with chili paste, fish sauce, palm sugar, tamarind water. In a bowl, mix lemon juice, stir and taste to taste and set aside.

2. A mixing bowl and add the onions and soy. Sliced ​​tomato slice. Celery, cut into pieces. Fried cashew nuts. Fried dried squid. Fried fish maw. Pork to mix them together.

3. Put water into the prepared salad. Mix well to combine and taste sweet, sour, salty, as well as serving plate.

Pik Kai Nam Daeng

Pik Kai Nam Daeng

Ingredient

* Chicken Wings (or chicken) 600g.

* Pepper 1 tbsp.

+ * Coriander roots, finely chopped 1/4 cup.

* 1 tablespoon fish sauce.

* Lemongrass, finely chopped 1/4 cup.

* 12 cloves garlic, finely chopped.

* City soy sauce 2 tablespoons white.

* 1 tablespoon sugar.

* Tomato sauce 1/4 cup.

* Cooking wine 1/4 cup (or whiskey or wine China).

* For garnishing vegetables (cucumbers, tomatoes, etc.).

Ketchup

How do

1. The chicken wings, lemon grass, fish sauce and pepper, mix well. Discard marinade for at least 2 hours.

2. Put oil in a pan and bring to medium heat. When the oil is hot. Marinated chicken and fry them until golden and cooked. Drain the oil is taken out.

3. A hot pan on the fire. Heat oil to it. Then add the garlic and fry until golden and fragrant. Then add tomato sauce, Atlantic white soy, sugar, wine and a little water. Stir quickly until all the compound into the fire.

4. A stir fried chicken with the sauce until well combined. Turn off the lights and plate. Garnish with fresh vegetables. And served with steamed rice.

Plachon Lui Suan

Plachon Lui Suan

Ingredient

Striped snakehead fish 1 a.

Chili powder 1 tbsp.
2 tablespoons lemon juice.
2 tablespoons sugar.
3 tablespoons fish sauce.
Chopped parsley 2 Tbsp.
Chopped coriander leaves 2 tbsp.
2 tablespoons of dry leaves.
2 tablespoons chopped lemongrass.
Shallots, 4 tbsp.
Lemon peel, cut into squares and cubes 3 tbsp.
Vegetable oil 4 cups.


How do


1. The hot oil. The yellow fish to fry fish. Drain the oil from the fish to a plate.

2. Water and a mixed salad with lemon juice, sugar, fish sauce, lemon grass, sliced ​​red onion, chopped celery, chopped parsley, chopped lemon peel, cut into cubes and paprika. Mix to combine.

3. Pour water fish salad on the plate, then the new garden.

Chicken with cashew nuts.

Chicken with cashew nuts.

Ingredients: Ingredients.

* 300 g chicken, beef rump (cut into pieces).

* Soy 1 1/2 tbsp.

* 2 tablespoons oyster sauce, TX.

* Cashews 1/3 cup.

* Boil the onions 2 (cut into approximately 1 ").

* 3 cloves garlic (chopped).

Onion * 1/4 head (cut into small pieces).

* 4 pieces dried chillies (cut into small pieces).

* 1 tablespoon sugar.

* These Chinese (or cooking wine) 1 tbsp.

* 2 tablespoons vegetable oil.


How to do step by step.


1. Put oil in a pan and bring to medium heat, add garlic, onion and pepper and stir until the onion smell.

2. Then add chicken and stir. Season with the soy sauce, oyster sauce and sugar.

3. Stir all ingredients together in a saucepan. And stir-fry until chicken is cooked. Then I'm Chinese, cashew and onion stir-fry for another 1-2 minutes and then turn off the heat.

4. Lap Serve the dish with steamed rice.

Roasted pork

Roasted pork

Ingredients + Ingredients.

* 450 g pork (cut into long and thin pieces).

* 2 tablespoons sugar.

* 1 teaspoon salt.

* 3 cloves garlic, finely crushed.

* 1 tablespoon milk.

* 1 tablespoon fish sauce.

* Not for the pork into 1 bag.

How to do step by step.


1. The pork to marinate with all the ingredients and leave it for about 2-6 hours (a long shot. Pigs are extremely soft and fragrant).

2. Fermentation. Pork on skewers. And bring to medium heat on the grill to roast pork broth over the pork to the onion with Macklin ิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิ่ mosques and taste better.

3. Finish on grill. Serve the Rgiii up with fresh vegetables, cucumber slices, tomatoes and rice.

Vermicelli Salad.

Vermicelli Salad.

The main ingredient.

150g vermicelli soak until soft.

Steamed pork meat 150 g.

Steamed shrimp, peeled 100 g.

5 flower mushroom.

Tomatoes, 35 g.

250 grams of lettuce.

100g onions.

The coriander leaves 1.

Celery, cut into pieces 150 g.

60 g roasted peanuts.

Lane 1 sweet red pepper.

Onion 100 g.

Sauce mixture.

1 sweet red pepper.
Garlic, sliced ​​1 head.
1 head of garlic.
Coriander root, chopped 5 g.
80 grams of sugar.
Vinegar 100 grams.
Sauce 100g.

THAI HOT SOUP WITH BEEF

THAI HOT SOUP WITH BEEF

Ingredients + Ingredients

* Mix beef tendon, cut into pieces 1 cup.

* Paprika 10 to 15 grains (increase / decrease according to taste).

* 2 from lemongrass (smashed and cut into pieces).

* Galangal 6 glasses.

* 6 kaffir lime leaves.

Parsley, roughly chopped * 3 above.

* 3 tablespoons fish sauce.

* 3 tablespoons lemon juice.

* 3 tablespoons rice (pounded for details).

* 3 cups broth.

How to do step by step.

1. A soup pot on medium heat. When water boils, add lemon grass, galangal and kaffir lime leaves (shredded and put into the soup) until the soup boil again, then reduce the heat down.

2. Put into beef. Simmer over low heat until the meat is cooked and tender. (It takes at least 15 minutes).

3. Simmer until the meat begins to soften and broth seasoned with lime juice, fish sauce and pepper, then add to the rice and parsley. Boil until the broth starts to boil again, then turn off the heat.

Thotman Pla

Thotman Pla

Ingredients + Ingredients.

* 500 g minced beef or minced fish.

* 1 egg.

* Lentils 1/2 cup (cut into thin slices).

* Kaffir lime leaves, finely chopped 3 tbsp.

* 1 teaspoon sugar.

* 1 teaspoon salt.

* 1 tablespoon chili paste.

* 3 cups oil for frying.

Ingredients: Cake mix sauce.

      * 1 cup cucumber, cut into small pieces.

      * Then crushed roasted peanuts 1/2 cup.

      * Sugar 1/2 cup.

      * Vinegar 1/2 cup.

How to do step by step.

1. Fry all the ingredients into a large bowl. Massage with hands until all ingredients mixed well.

2. Spoon 2 tablespoons of the mixture and shape into a disc. (About 3 inches in diameter) until the mixture is pumped. Then, then fry in oil at medium heat until cooked.

Three. Serve the sauce and cucumber.

How to make fry sauce.

      1. Mixed with vinegar and sugar in a pot warehousing complex. And set on fire to light.

      2. Melted sugar. Then turn off the heat and leave to cool.

      Three. Dip sauce bowl. Put cucumber and crushed peanuts.

Khaosoi

Khaosoi

Ingredient.

1-2 yellow noodles wrapped.

Ingredients 2 tablespoons black.

10 pieces of chicken or other meat hip.

Enough oil to fry.

Cayenne pepper sauce, oil life.

Salt 1-2 tablespoons.

1 cup soy sauce.

Lemon juice in moderation.

Component of curries.

Dried, roasted 7 grain.

3-4 cups roasted onions.

Rinse the seeds CA 9.

1-4 cups ginger soy beans.

Salt 1-2 tablespoons.

The roasted 3 tablespoons soy Mon.

Flavoring pickles.

Pickles spoke only 1 kg.

Salt 2 tbsp.

Red onion, cut into four dither 5 matches.

3 cups vinegar.

Sugar 1-4 cup competitions.

Note: Mix vinegar, sugar and salt together. Heat to boiling, and then I wait for the sugar to dissolve sugar. I was raised to be warm. Add shallots and pickled vegetables fermented the first two nights.


How do.


1. Clear space, we want to make Khao Soi Clean.

2. Juice 7 cups coconut cream 18 cup Steiner tail action.

3. I made a new partition into the pot. Then add 3 teaspoons of salt to a boil over low heat and add the chicken or the area we want to go. Steiner then simmer shall be broken. Young and the meat is cooked.

4. Put enough oil in the pan and abdominal surgery. Put 1 cup partition is made by stir a little different. Add spices and stir into the onions Safi. Then scoop the pot to a boil, we previously machines. To manage people well.

5. Season with soy sauce and black. I was then put into the formula by the elite to taste fresh to me if the rest of the salt. Then simmer until it boils raised.

6. Put oil into the pan. Set fire to heat. But it is not my power fairly.

7. Divided into fried noodles and fried to crispy little yellow chips Round 7-8 up before serving.

8. Then pour everything together. Then came the Khao Soi.

Mango salad.

Mango salad.

Ingredient

• The mango 2-3.

• 20 Lane, chilli seeds.

• 3 tablespoons dried.

• shallots, 3 tablespoons.

• 3 tablespoons roasted peanuts.

• ½ cup cream.

• 1 tablespoon sugar.

• 1 tablespoon fish sauce.

• 1 tablespoon shrimp paste.

• ½ teaspoon salt.

How do

One. Washed thoroughly mango, peeled, chopped and sliced ​​over the mango juice and add salt and dilute acid. Rinse the sieve and set aside to drain.

2. I mix all ingredients together.

Three. Lap Serve garnished with roasted peanuts.

GREEN CURRY WITH CHICKEN

GREEN CURRY WITH CHICKEN

Ingredients+ Ingredients.

* Green Curry Paste 1/4 cup.

* 350 grams chicken (cut into small pieces to fit).

* Coconut milk 1 1/4 cups.

* Thyme leaves 1/4 cup.

* 2 baby eggplant (cut into small pieces).

* Ngmu chicken broth 1/2 cup.

* 2 tablespoons coconut sugar (or regular sugar).

* 3 tablespoons fish sauce.

* 2 seeds, red chillies (cut of).

* 4 kaffir lime leaves.

How to do step by step.

1. Coconut milk 1/2 cup (Steiner made ​​the rest are used in the next step) on a pan until hot. (Medium heat) until boiling Steiner made ​​about 3-5 minutes, then add the curry chicken stir made ​​some virtues to water down the bull. Pour the mixture into a large pot.

2. Bring a large pot over medium heat. Add chicken and stir for about 2 minutes, then add fish sauce, sugar and a further 1 minute, then cut the eggplant. Steiner remains to be filled with water and chicken broth. Boil the chicken until it begins to mature for a while. Eggplant and soft.

3. kaffir lime leaves and basil until boiling, then turn off the heat. Serve the dip bowl with steamed rice. And chili sauce.

Note: In addition to the popular green curry with rice then. Also commonly served with noodles, too 

Kaengsom Kung + Khaichiao Cha-om

Kaengsom Kung  + Khaichiao Cha-om

Ingredient

* 8-10 medium shrimp (cleaned, peeled).
* 200 grams of fish.
* 4 tablespoons sour sauce.
* Tamarind juice 4 tbsp.
* 3 tablespoons fish sauce.
* 1 teaspoon sugar.
* Lemonade.
* 1 bunch Cha (Cha made ​​omelette, is optional).
* Ingredients 3 eggs (I used egg Cha).




How to do step by step.

1. Put the cooked meat to scalding hot water. Then the fish are crushed to a pulp (if the bone was removed as well) then put the fish in a mortar to low and sour sauce until well combined. Is carried out in preparation for the next step.

2. Boiling water in a pot until boiling. Then add sour sauce mixed with meat (Step 1) Wait for the boil, season with fish sauce, tamarind juice and sugar.

2. Filling shrimp and egg Cha. (How do the omelets Cha see below) until boiling again, turn off the lights if sour like sour lemon water may be added. When seasoning as needed before serving bowl. And serve immediately with steamed rice.

    How do the omelets Cha.

     1. Clear Cha clean and cool the leaves come out. Cut to a length of about 1 inch.

     2. Bring eggs to break and put in a bowl. Stir together the egg yolks and egg whites. Then adding Cha to cut them. Cha Again, as per egg and mix well.

     3. A oil in a pan on medium heat. Add the eggs and the fry Cha. I waited until golden brown. Then turn off the heat and drain off the oil. Cut into small squares. And used to cook the sour. Or eat with any other party.

Yam Pladuk Fu

Yam Pladuk Fu

The recipe and ingredients.

Grilled catfish (Clarias species) 2.

Some shallots, 1/4 cup.

Mango, sliced ​​1/2 cup.

Enough, yellow fried cashews 1/4 cup.

Cool gifts for redevelopment coriander 1/2 cup.

Fried dry chilli 5 pieces.

Ingredient Salad.

1 sweet red pepper.

Hot chilli pounded as the 10th seed.

5 cloves of garlic.

1 celery root, root.

Lemon juice 1/4 cup.

Fish sauce 1/4 cup.

2 tablespoons sugar.

How to Make Fried Catfish.

One. Pounded coriander root, garlic, red pepper and mix well. Scoop up the mixture with lime juice, fish sauce, sugar, paprika, sour, salty, sweet taste.

Two. Grilled catfish fillet half, but not broken. Use a fork to scrape out the fish spread out to rise. Do not make the movie. Remove the rear oil hot enough to fry with yellow top down. Plate sprinkled with cashew, mango, onion, coriander, soy and topped with spicy water.

Sikhrong Mu Yang

Sikhrong Mu Yang

The recipe and ingredients.

1 kg pork ribs, baby.

3 tablespoons soy sauce.

3 tablespoons whiskey.

Salt, 1 tsp.

Ginger, finely chopped 1 1/2 tbsp.

Ground nutmeg 1/4 tsp.

Ground cinnamon 1/4 tsp.

Cayenne pepper 1 tsp.

How to make grilled pork ribs.

One. Minced pork rib pieces 5 inches long pork ribs with soy sauce and mix thoroughly in a bowl of whiskey, ginger, ground nutmeg, cinnamon, cayenne, salt and pepper, mix again thoroughly. Marinate for about 1 hour.

Two. Grilled pork ribs with charcoal to heat until golden brown. Pork chops grilled to 2 inches long, arranged on a plate with lettuce daily. Serve with sliced ​​lemon dressing.

Tomyam Kha Mu

Tomyam Kha Mu

The recipe and ingredients.

Baked pork leg over plucking out the first leg chopped into pieces.

About 10 cups of water.

Sliced ​​galangal and 6 glasses.

Smash the lemon grass is cut into three pieces above.

5 kaffir lime leaves, torn into small pieces.

Chopped parsley 1/2 cup.

I cracked pepper as 20 tablets.

Lemon juice 1/2 cup.

Good fish sauce 1/2 cup.

Add sugar to taste.

How to make pork soup.

One. Pork pot with water and heat to a boil, reduce the heat to simmer over low heat until the pork is tender, about 2-3 cups of water to dry.

Two. Put lemon grass, galangal, kaffir lime leaves enough heat to boil. Season with fish sauce, sugar, lime juice, taste good and delicious. Then lift up on taste. Add parsley, paprika, served hot.

Yam Takhrai

Yam Takhrai

Ingredient

1. Lemongrass 2 cups shredded mild.

2. Onion 1 1/2 tbsp.

3. Fish mash 1 cup profile.

4. teaspoon salt 1-2.

5. Peppers intact rats put 1 1/2 tsp.

6. Vinegar 1/3 cup.

7. 2 tablespoons sugar.

How do

1. Mixed lemon grass, grilled onion and paprika. Mix to combine.

2. Dissolve salt and sugar in warm vinegar. Pour the mixture onto the vegetables, mix well and taste it again. For immediate consumption.

How doHow doHow doHow doHow do

Kho Mu Yang

Kho Mu Yang

The recipe and ingredients.

400 g pork neck.
2 tablespoons sauce.
20 cloves of garlic.
Celery root root 2.
Cayenne pepper 1 tsp.
Sugar 2 tsp.
Sauce ingredients.
Paprika 1 teaspoon shredded.
Chopped garlic 1 tsp.
3 tablespoons fish sauce.
1 tablespoon lemon juice.
Red onion, sliced ​​1 tbsp.


How to Make Pork.

1. Mixing all sauce ingredients together.
2. Clear pork, cut into 1 cm thick slices
3. Pounded coriander root, garlic and pepper together. Mix the brown sauce over pork marinated for 30 minutes.
4. Roast pork on the stove. Use medium heat until done. Cut into thin slices that are not served on a plate with sauce.

Papaya Salad

Papaya Salad

Papaya Salad Ingredients
1. 2 cups shredded green papaya
2. 1/2 cup shredded carrot
3. 1/2 cup sting bean (cut into 1″ long)
4. 2 tablespoons fish sauce
5. 1 1/2 tablespoons palm sugar
6. 3 tablespoons lime juice
7. 1/2 cup tomato (wedged)
8. 1/3 cup dried shrimps
9. 1/4 cup peanuts
10. 10 green chilies
11. 5 cloves fresh garlic
Papaya Salad Preparations
1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.
2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.
3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.
4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.

Khao Khrok Kapi

Khao Khrok Kapi 

This is a dish made from cooked rice. It is one of the many ways in which 'left over' rice is utilised in Thailand. Also, since the essential point is that this is a dish eaten whilst a group of friends talk, or carry on with other tasks (preparing the ingredients for the main meal of the day, for example), it is usually presented with the various ingredients in separate serving bowls. The diners then take whatever takes their fancy as the meal progresses.

4 cups cooked long grain rice

2 eggs, preferably duck eggs, beaten

½ cup small dried shrimp

½ cup mango, shredded

¼ cup ribbon noodles

3 tablespoons hom daeng (red shallots), thinly sliced

3 tablespoons kratiem (garlic), thinly sliced

3 tablespoons kapi (fermented shrimp paste)

3 tablespoons nam pla (fish sauce)

Shred the mango, or finely slice it, and place it in a serving bowl.

Place a wok over medium heat and warm enough oil for deep frying. Briefly sauté the shallots and garlic until golden. remove with a slotted spoon and place in a serving bowl.

Deep fry the shrimp briefly (about 30 seconds), then remove from the oil and place in a serving bowl. Cut the noodles into short pieces, and stir fry until crispy. Remove and place in a serving bowl.

Remove nearly all the oil and then, combine the shrimp paste with the cooked rice (it is the process of mixing in with the fingers that is implied by the Thai word krok) and then stir fry it until heated through. Remove and place in a serving bowl.

Finally the egg is cooked. The Thai technique is to drizzle it into the hot wok whilst making a 'chopping' motion with the spatula to break the cooked egg into fine ribbons and pieces. You may find it easier to make a thin crepe, then roll it and slice it into half inch wide ribbons.

Arrange the bowls on the table, and give each diner a plate, and a slice of lime. The dish is finally seasoned to the diner's taste from the usual table condiments.

Mu Manao

Mu Manao

½ pound pork loin, cut into ½ inch thick pieces

3 lettuce leaves

5 thin lime slices 

2 tablespoons phrik ki nu

2 tablespoons garlic

1 tablespoon sugar

2 tablespoons nam pla

2 tablespoons lime juice

Grill the pork until done. Cut into thin slices and place on a bed of lettuce arranged on a plate. Pound chiles and garlic in a motar until well mashed. Add sugar, nam play and lime juice. Mix thoroughly. Pour the mixture over the pork and garnish with lime slices.

Yam Kung Takrai

Yam Kung Takrai 

8 prawns

200 ml Water

1 tablespoon chopped lemongrass

1 tablespoon chopped chiles

1 clove garlicl, chopped 

1 teaspoon chopped spring onions

5 grams mint leaves

2 tablespoons fish sauce

1 tablespoon lemon juice

¼ teaspoon sugar

Boil the shrimp in water for 1 minute and set aside.

Make the spicy sauce by mixing the lemon grass, chilli, garlic, chopped spring onions, with the fish sauce, sugar, and lemon juice.

Layer the salad, with a bed of mint, a layer of shrimp and pour the sauce over the top. Serve With lettuce or cabbage.

Phat Thai

Phat Thai

1 pack rice sticks 

½ cup dried shrimp (or 1 cup fresh shrimp, if one likes)

½ cup finely cut hard tofu (⅛ by ⅛ by ½ inch)

½ cup ground peanut

1 cup bean sprout

½ cup Chinese chives (cut about 1" in length) Could be substituted by green onion)

1 pound of cut white chicken meat (only half if fresh shrimp is also used)

6 eggs

2 teaspoon of pepper powder

½ cup fish sauce

½ cup soy sauce

¼ cup sugar

¼ cup cooking oil

2 tablespoon smashed garlic

2 tablespoon smashed onion

Soak the rice sticks in warm (room-temperature) water for about 15 minutes. Cut it into about 3" in length. Drain and leave it on the drainer.

Heat the wok. Add the oil. Add garlic, onion, and tofu. Stir them well for a minute or two. Add the dried shrimps. Stir. Add peanut. Stir. Add fish sauce and soy sauce. Stir. Add sugar. Stir. Add pepper. Stir. Add the chicken (and/or the fresh shrimps). Stir. Add eggs. Stir. Add some water (about ½ cup). Stir. Add the soaked noodle (rice sticks). Stir.... stir...and stir...or the noodle may get burnt. Add some water if necessary. Stir. Taste if it tastes right. Add fish sauce, soy sauce or sugar if needed. Otherwise, add bean sprout and the chives...stir...Put the wok out of the heat. Serve it with siding vegetable (e.g. cabage, fresh beansprout). The batch should feed at least ten eaters (of medium hungry!). Encourage them to add anything to their tastes (peanut, sugar, lime juice, pepper).

Note: 

The right taste should be a combination of saltiness, sweetness, and hotness. The whole cooking should not take more than 12 minutes.