Moo Ping (หมูปิ้ง - Thai Grilled Pork)


Ingredients

450 grams pork, slice into thin and long strips

2 tablespoons sugar

1 teaspoon salt

3 cloves garlic, minced

1 tablespoon coconut milk

1 tablespoon fish sauce

1 package bamboo skewer

Preparations

1. Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).

2. When the pork is ready, thread a skewer through the pork. Grill the pork until it is well done. While barbequing, brush pork with marinade.

3. When done, serve with fresh vegetables and slices of cucumber and tomato.

4.Thai people love to eat this dish with Sticky Rice. In this case, you can also serve with Sticky Rice

Pad Thai

Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation. 

This recipe requires 1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.

Ingredients

1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.
8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots (or small red or purple onions)
1/4 cup dried or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best. 

Method

Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water. Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.

Garnish

Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter. 

Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.
 

Spring Roll (Por pia tod ปอเปี๊ยะทอด)

INGREDIENTS

wonton pastry, 6-inch diameter 12 sheets
finely minced pork 1/4 c.
finely minced shrimp 1/4 c.
glass noodles, soaked in water and cut into 1-inch pieces 1/4 c.
ear mushrooms, finely sliced 1/4 c.
coriander root, garlic and pepper 1 tbsn.
wheat flour 2 tbsn.
water 2 tbsn.
cooking oil 1 tbsn.
egg 1

Preparation :

1. In a mixing bowl, dissolve wheat flour with water until condensed.
2. In a wok, pour cooking oil over a low heat. Add coriander root, garlic, and pepper. Fry until delicious aroma over a medium heat to low.
3. Add pork and shrimp and continue frying until well mixed and dried. Lift from a wok. Place wonton pastry sheet, put filling in the middle, and roll forward.
4. Wrap both ends and continue rolling. Close both ends with wheat flour. In a wok, pour vegetable oil over a medium heat. When heat, deep-fry spring roll until golden and crispy. Lift from the wok and let it drain then serve.



 

Kai Toon (ไข่ตุ๋น - Thai Steamed Eggs)


Ingredients

4 eggs, beaten


1/2 cup tomato, cube

1 tablespoon soy sauce (of fish sauce)

2 cups chicken stock (or water)

1 tablespoon scallion, finely chopped

1/2 teaspoon pepper powder

1 teaspoon fried garlic (optional)

coriander leaves (for garnishing)

Preparations
1. Beat the eggs in the medium-sized bowl. Add the chicken stock (or water), tomato, pepper powder and soy sauce. Stir until all ingredients mixed well.

2. Heat water in a steamer. Wait until boiling, then place the bowl and turn down to medium heat. Steam for 15 minutes or until cooked.

3. Remove from heat. Sprinkle with chopped scallions and coriander leaves (and fried garlic : optional). Serve immediately with hot steamed rice.

Tamarind Vodka Cocktail

The recipe is featured in the July 2009 Bon Appetit Magazine, and it uses tamarind concentrate. Thai tamarind provides excellent sour flavor.

For the kids, simply serve the cocktail base over ice--hold the vodka, naturally.

Ingredients
8 cups water
3/4 cup sugar
1/2 cup plus 8 teaspoons tamarind concentrate, divided
2 tablespoons plus 4 teaspoons fresh lime juice, divided
12 tablespoons vodka, divided
4 cups ice cubes, divided
Lime slices

Method
Stir 8 cups water, sugar, 1/2 cup tamarind concentrate, and 2 tablespoons lime juice in large pitcher until sugar dissolves.

DO AHEAD Cocktail base can be made 1 day ahead. Cover and refrigerate.

Combine 1/2 cup cocktail base, 3 tablespoons vodka, 2 teaspoons tamarind concentrate, and 1 teaspoon lime juice in cocktail shaker. Add 1 cup ice cubes; shake 30 seconds to chill. Strain into 2 Martini glasses. Garnish with lime slices. Repeat 3 more times for 8 cocktails.

Ingredients

grouper or any marine fish 400 g
red chilli 5
finely sliced garlic 1 tbsn
finely chopped coriander root 1 tbsn
finely chopped galangal ½ tbsn
finely sliced shallot 2 tbsn
sugar ¼ c
fish sauce 2 tbsn
vinegar 2 tbsn
tamarind juice 3 tbsn
cooking oil ¼ c

Preparation :

1. In case whole fish is used, scale, gut and rinse clean thoroughly. Score in strips on both sides. If fish steak is used, wash thoroughly. And drain well.

2. Put wok over medium heat. Pour in cooking oil just enough to cover fish. When oil is very hot, add fish and fry until golden brown and crispy on both side. Remove from heat and drain well.

3. Pound read large bird’s-eye chilli, garlic, coriander root, galangal and shallot together until smooth.

4. Heat oil in wok using high heat. Add chilli paste in ( 3 ). Fry until fragrant. Add sugar, fish sauce, vinegar and tamarind juice to taste and stir fry.

5. Pour mixture in ( 4 ) over fish. Serve garnished with coriander.

Goong Tod Kra Thiam Phrik Thai (กุ้งทอดกระเทียมพริกไทย - Shrimp with garlic pepper)

INGREDIENTS

3 shrimps shelled and deveined
2 tsp. chopped garlic
1 tbsp. scallion, cut into pieces
2 tsp. thin soy sauce
1 tsp. oyster sauce
¼ tsp. sugar
¼ tsp. ground pepper
2 ½ tbsp. vegetable oil

METHOD

1.Stir fry garlic in the oil over medium heat. Add the shrimps and toss until they are coated with garlic.

2.Season with thin soy sauce, ground pepper, oyster sauce and sugar.

3.Add the scallion and mix well.