Pad Tuwa ngog

Ingredients

3 cloves garlic, chopped
2-3 fresh Thai chile peppers
2 tablespoons vegetable oil
2 cups bean sprouts
1 tablespoons fish sauce
1-2 tablespoons soy sauce
2 tablespoons oyster sauce (option)
1 teaspoons sugar
1/3 cup green onion
1 cup fresh tofu,cut

Method
1.Coarsely pound the Thai chile and garlic in a mortar and pestle to form a coarse paste.Set aside in a small bowl.
2.In a wok, heat the oil on medium heat.Add chile paste mixture and stir.
3.Add the tofu and the bean sprouts when the garlic starts to brown.Stir to get the bean sprouts somewhat cooked.
4.Season it with fish sauce,soya sauce,oyster sauce and sugar, using more or less as you prefer.
The bean sprouts shouldn't take long to cook.
5.Add the green onion and stir quickly.
6.Turn off the heat and pour on a plate immediately.
7.Serve with hot rice.

Taab pad kra pao

Ingredients

1 whole head of garlic cloves, chopped
10-12 fresh Thai chile peppers
3 tablespoons vegetable oil
2 cups fresh liver,cut into bite-size
3 tablespoons fish sauce
2 tablespoons soy sauce
3-4 teaspoons sugar
1/4 cup fresh Thai holy basil leaves
1 cup Chinese chive flowers,cut
1/3 cup green onion


Method

1.Coarsely pound the Thai chile and garlic in a mortar and pestle to form a coarse paste.Set aside in a small bowl.
2.In a wok, heat the oil on medium heat.Add chile paste mixture and stir.
3.Add the liver when the garlic starts to brown.Stir to get the liver somewhat cooked.Add the Chinese chive flowers and stir to cook them.
4.Season it with fish sauce,soya sauce and sugar, using more or less as you prefer.The Chinese chive flowers shouldn't take long to cook.You want the flowers to just cook,but not overcook and still retain their crunchiness.When the color turns bright green,it indicates that they are cooked.
5.Add the green onion and Thai holy basil leaves and stir quickly.
6.Turn off the heat and pour on a plate or bowl immediately.
7.Serve with hot rice.

Moo Pad Kra Pao

Ingredients

1 whole head of garlic cloves, chopped
10-12 fresh Thai chile peppers
3 tablespoons vegetable oil
2 cups pork or chicken,cut into bite-size
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons oyster sauce (option)
2-3 teaspoons sugar
1/4 cup fresh Thai holy basil leaves
1/3 - 1 cup yard long beans(tua fak yaao),cut short

Method

1.Coarsely pound the Thai chile and garlic in a mortar and pestle to form a coarse paste. Set aside in a small bowl.
2.In a wok, heat the oil on medium heat. Add chile paste mixture and stir-fry until the garlic begins to brown.
3.Add the pork or chicken and stir until done (be careful not to overcook the meat)and then add the yard long beans,and keep stiring for about few minutes.
4.Season it with fish sauce,soy sauce,oyster sauce(option) and sugar, using more or less as you prefer.
5.Add Thai holy basil, and stir-fry quickly.Remove from heat, transfer to dish, and serve with hot rice.
6.Enjoy!

Fried Spring Rolls(Vår Rull)

Fried Spring Rolls(Vår Rull)

Ingredients
1. Spring roll pastry(Spring roll wrapper) 50 sheets
2.Mung beans 200 g
3.Cabbage,sliced 200 g
4.Bean sprouts 200 g
5.Ground pepper ½ - 1 teaspoon
6.Soy sauce 5-6 tablespoons
7.Garlic,sliced 1-2 tablespoons
8.egg 1
9.Carrot,thinly sliced 50 g
10.Ground chicken 200 g or ground pork 200 g(If you are vegetarian, so don’t use it.)
11. Clear noodles(Glass noodles) 100 g
12.Vegetable oil for frying

Method
1.Soak the mung beans in water about 3-4 hours and then boil on high heat about 1 hour.Remove the mung beans when cooked,and grind the mung beans in mortar.
2.Soak the clear noodles in lukewarm water while preparing the
other ingredients,for 10-15 minutes.
3.Cut the clear noodles into piece 1 inch long.
4.Put clear noodle,ground mung beans,cabbage,bean sprouts,ground pepper,soy sauce,carrot,garlic,ground chicken and egg in a big bowl for mixing that will hold all the ingredients.—Mix everything in a big bowl.
5.Place 1-2 tablespoons on each Spring roll wrapper. Roll up and fold the edge,sealing with cold water.
6.Fry in hot oil until golden brown.
7.Serve with Sweet and Sour Sauce(Or you can buy the Sweet chilli sauce for spring roll from the supermarkets)
8.Enjoy your food

* Spring roll wrapper are available in most Asian Supermarkets.*

:You can see the pictures here
http://photos.yahoo.com/j_preeya

Pla Nung manow(Steamed fish with ginger and lime sauce)

3-4 servings

Ingredients
4-5 tablespoons fish sauce
1 teaspoon sugar
1/2 onion,cut
10 peeled cloves of garlic,chopped
8-9 Thai red chili pepper,chopped
4 tablespoons of lime juice
1 fish( 600-750 g)(Pla samlee,but this time I use mackerel because I couldn't find "Samlee fish" here)
50 g celery,in 1" pieces
100 g ginger,sliced
3 sticks of napa cabbage(Pak Gahd Kow)
2 tablespoons yellow bean sauce
1 teaspoon ground pepper
1 teaspoon vegetable oil
dill(optional)
2 fresh limes, sliced (For the Garnish)(optional)


Method
In Thailand, I use "Pla Samlee or Pla Kapong" for this dish, but I have never seen it here,so this time I use mackerel.My market cleans and guts the fish for customers, so I don't have to.

1.Clean the napa cabbage and place it into a deep blow.
2.Remove fish scales,clean and wash the fish thoroughly.Score the fish at an angle all the way to the bones on both sides to help it cook faster and place it into a deep bowl.
3.Chop the chillies and garlic and then mix them with the fish sauce, lime juice and sugar.
4.Transfer the fish, to a dish large enough to hold it.
5.Pour the mixture over the fish
6.Add the ginger,cerely,sliced onion,dill,vegetable oil,yellow bean sauce and ground pepper over the fish and cover the big bowl with aluminium foil and put it in the oven at 180-190 celcius for about 40 minutes.
8.Remove the dish from the oven.
9.Sever hot with rice.

Pak krached fai daeng(Fried water mimosa)

2 Servings

Ingredient
1 teaspoon sugar
1 tablespoon vegetable oil
4-5 red chilli,minced
3 cloves garlic,minced
200-250 g water mimosa
1 tablespoon fish sauce
1 tablespoon oyster sauce

Method
1.Cut the water mimosa into 1- 1.5 inch long.
2.Heat a wok or a pan on high heat. Add a tablespoon of oil and minced garlic and minced chilli and stir. Add the water mimosa when the garlic starts to brown.Stir quickly and add sugar,fish sauce and oyster sauce and then stir 1-2 minutes and pour on a plate immediately.(The vegetable shouldn't take long time to cook.)
3.Serve with hot rice.

Pad Kanah kab Pakapong(Chinese broccoli with mackerel in tomato sauce)

2 servings
Ingredients
1 mackerel in tomato sauce(one can about 170 g)
3 cloves garlic, chopped
1/2 tablespoon fish sauce
1/2 tablespoon light soy sauce
250 g Chinese broccoli, cut
5-6 Thai chili pepper, minced
1 tablespoon vegetable oil

Method
1.Cut the Chinese broccoli 1 1/2 inch long.
2.Heat a wok or a pan on high heat.Add a tablespoon of oil and chopped garlic and minced chili and stir. Add the Chinese broccoli when the garlic starts to brown. Stir to get the vegetable somewhat cooked.
3.Add mackerel in tomato sauce and stir to cook them. Add fish sauce and soya sauce.The Chinese broccoli shouldn't take long to cook(maybe for about 3 minutes).
Turn off the heat and pour on a plate immediately.
4.Serve with hot rice.

Yum Woon Sen

4 servings
Ingredients
Glass or clear noodles 250 g
400 g ground pork(or ground turkey,ground chicken,cooked seafood)
2 large carrots,cut match stick style.
3-4 Thai celery ribs,thinly sliced
1/2 cup green onions,chopped
4-5 sharrots,thinly sliced or a large onion.
1/2 cup cilantro,chopped
1/2 or 1 cup,roasted peanut or caschew nut,unsalted
1 /3 cabbage,chopped
1 tablespoons chili flakes(optional)

Dressing
2 tablespoons garlic(whole)in brine
6 tablespoons fish sauce
4-5 tablespoons brown sugar
6-7 tablespoons lime juice
6-7 fresh thai chillis,chopped

method
1.Soak glass noodles in hot water for 5-6 minutes and then drain in a colander and rinse with cold water.Cut into short lengths and place in a blow.
2.Cook ground pork with a tablespoon of vegetable oil and then add a little water over medium heat.When the ground pork turn brown,place in a large mixing bowl.
3.Mix dressing ingredients in a small blow,and taste for proper balance of 4 tastes,salty,spicy,sweet,and sour.Pour dressing over cooked ground pork,and mix well.
4.Add glass noodles and stir until well mixed.Taste and adjust if necessary.
5.Add celery,green onion,cilantro,peanut and carrot and mix well.
6.Divide cabbage on serving plates.Place noodle mixture on top,and sprinkle with remainig peanut and chilli flakes.

Fried rice with apples

Fried rice is a popular dish,served with cucumber,a wedge of lime,green onions(Ton Hom).The most popular fried rice is "crab fried rice",but for me... my favourite dish is pork fried rice(Kow Pad Moo).'Moo' is Thai word which means 'pig'. Fried rice is a good way to clean the refrigerator since most any vegetables and meats you have in your freezer will be used.For meats,you can use almost any kind of meats such as canned crab,bacon,ham,tofu,hot dogs,chicken,pork,beef,sea food,.. Any vegetables will do too!!!Thai fried rice gets much of its unique flavor the mix of fish sauce,soy sauce,chili peppers,green onions and lime.
"Pork Fried Rice With Apple"

Ingredients:For 3-4 servings!
3 tablespoons vegetable oil
1 tomato,thinly sliced
3-4 tablespoons soy sauce
- pinch ground pepper
1 tbsp fish sauce
(If you are vegetarian ,so don't use fish sauce and meats ,but you can use soy sauce and tofu or only eggs!)
2 cups cooked rice
1/3 cup pork
1 lime
2 green onions
2-3 chili peppers,minced
4 cloves garlic,minced
2 eggs(but for me,I prefer the chicken egg)
1/4 cup carrot,chopped
1/4 cup apple,choppe
(You can add more any vegetables that you have!)
1 teaspoon sugar
Method
Let's go!Pour the vegetable oil in the bottom of a wok.I suggest cooking this while you have clothes on. If you cook this naked, you run the risk of serious injury as the hot oil in the wok will spit at you when you do the next step. Is the oil hot? Add garlic and fry until yellow and then add pork stir it until it starts to cook a little white.Make room for the eggs by pushing all to the
side of the wok.Crack the eggs onto the wok and scramble it until it is almost all cooked and then add the cooked rice in a wok stir about 2-3 minutes and then throw the whole vegetable in a wok except tomato. Mix and keep the heat on medium, and constantly stir. If you don't, you'll form a thermal rice barrier on the bottom of the wok. Add soy sauce, sugar and taste it.Yummy Yummy!!!. Add pepper if you wish,but for me I like to add pepper too cause *pepper* is good for Health,right???The last thing is to add the tomato and stir a few more times.
To serve,put fried rice on the serving plate.Sprinkle with green onions , sliced cucumber and a wedge of lime.
Put chili peppers and mix with 2 tablespoons fish sauce or soy sauce in a small bowl,and save with fried rice.
Take your dish and enjoy in front of the television cause 20.30 the "Big Brother"in Norwegian and Swedish version has just started hehehe!!! but for me I prefer to watch good films or travelling programs.
Enjoy your food!

Thai fish cake(Tod Man)

3-4 Servings

Ingredients

1/2 cup vegetable oil
1 tablespoon sugar
1/2 tablespoon salt
4-5 sliced kaffir lime leaves
100-150 sliced g green beans
some holy brasil leaves (Optional)
300-400 g fish paste
1 egg
2 tablespoons red curry paste

Method

1.Mix all the ingredients, except for the kaffir lime leaves and green beans, in a bowl.Stir until the mixture becomes a paste with smooth and shiny consistency again.

2.And then, add kaffir lime leaves,holy brasil leaves and green beans and stir again to mix them in.

3.In a flat bottom pan, heat up the oil on medium heat.When the oil is hot enough, drop a tablespoonful in the pan. When the down side has cooked, use a spatula to loosen the tod mun, then flip the uncooked side down and push it down with the spatula to make it flat like a pancake.Flip again to get both sides brown. Drain or pat with paper towels to remove the oil.

4.You can eat it like snack or with hot rice.

Gang Paa Moo(Hot red curry with pork)

3-4 Servings

Ingredients
1 tablespoon vegetable oil
3-4 cups water
300-400 g sliced pork
3-4 tablespoons fish sauce
2-3 tablespoon red curry paste
1 bunch holy basil, leaves picked from the stem
200 g Thai eggplants
100-150 g bamboo shoots
1oo g broccoli
3 sliced Chinese keys
4-5 kaffir lime leaves
some peepr corn(Optional)
1/2 teaspoon sugar
a bit salt

Method

1.Cut bamboo shoots into small pieces along the grain.
2.Pour vegetable oli into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with vegetable oil. Stir constantly.And add pork.
3.Stir and coat pork with curry sauce and then add bamboo shoots and water.And let it boils 5-6 minutes.
4.Add sliced Chinese keys,eggplants,broccoli,some pepper corn and kaffir lime leaves.And then add the fish sauce and sugar or a bit salt.
5.Let boil.
6.Before serve.You may add holy brasil leaves.
7.Serve hot with rice.

Bitter melon Soup(Gang Jued Mara)

My mother liked to cook this soup often when I was young,but I didn't like it much because It tasted bitter.But when I'm adult,I like it better.

2 Servings

Ingredients

3-4 cups water
1/2 cup spareribs
3 tablespoons soy sauce-mushroom
1 pinch ground pepper
2 clove garlic
1 bitter melon
A litte bit salt
4 coriander roots
some dried seaweed
Some dried Chinese herbs and spices(tørked kinesisk suppeblanding) (optional)
It's easy to find at the Asia supermarket.

Method

1.To produce a clear soup, let the soup simmer rather than boil. Leave the lid off.
2.Spareribs should be 2" x 2" or smaller.
3.Heat up water and the pork on medium heat. Add ground pepper, garlic,coriander roots,salt,dried Chinese herbs and spices and soy sauce-mushroom and let the soup simmer on low or medium heat.
4.Cut the bitter melon across into 2 inch pieces. Cut those pieces lengthwise and remove the white fluff and seed.
5.Add the cut bitter melon to the soup and let it simmer for 1/2-1 hour or until the bitter melon is soft and easy to cut with a spoon.Add more soy sauce if needed.
6.Before serve.You must add dried seaweed and let it cooked 2 minutes.
7.Serve with hot rice.

Noodles in a thick gravy with Pork(Rat Naa Moo)

3-4 Servings

Ingredients
2 tablespoon yellow bean sauce
4 cups chicken/pork stock
3-4 tablespoons vegetable oil
3-4 tablespoons tapioca flour
2 tablespoons sugar
4 tablespoons soy sauce - mushroom
4-5 cloves garlic
400-500 g "Sen Yai" noodles
2 tablespoons dark soy sauce
250 g Chinese broccoli
100 g carrots
100 g mushrooms
100 g sweet corns
300 sliced pork(you can substitute any meat,seafood,tofu,beef...)

Method

1.Mince garlic.And Cut up the Chinese broccoli into 2 inch-pieces and chopp some vegetables.
2.Heat up 2 tablespoons of vegetable oil in the wok and put "Sen Yai" noodles and stir.Add 2 tablespoons dark soy sauce on the noodles and keep stirring for about 4-5 minutes.Set aside for later.
3.Put 1 tablespoon vegetable oil in a quite big pot,and then heat up the oil.Add some minced garlic and stir until it changes to gold colour.Add sliced pork and stir for a minute or so until the pork is getting cook.
4.Add chooped vegetables,carrots,mushrooms,sweet corns ,and Chinese broccoli and add some chicken stock and wait it to boil.And then add yellow bean sauce.
5.Add some water to the tapioca flour.Stir well until dissolved.And add some to the pot.Don't make it too thick.
5.Add some sugar,fish sauce,soya sauce,and a bit salt.And taste it.
6.Now it's ready to serve.
7.Pour the soup on top of the noodles.Serve hot.
8.Sprinkle some ground pepper.

In Thailand, Rad Nah is served with sugar, fish sauce, peppers pickled in white vinegar and ground chili pepper for your personal taste. The addition of vinegar with peppers adds a lot of dynamics to the final flavor.

Curry-Bamboo(sour bamboo)

Curry-Bamboo(Sur Bambus skudd)*Gang gai Naw mai kab Moo*

Curry with Sour Bamboo,It was my favourite dish when I was young.And I still love it.

4-5 servings

Ingredients

3-4 cups water
5-6 sprigs Thai basil
6-7 kaffir lime leaves
3-4 tablespoons fish sauce
500 g bamboo shoot(strips)
3-4 tablespoons red curry paste (It takes time to make it,so I select to buy it from the Asia supermarket, but in Thailand I usually make it by myself.)
2 cup coconut milk(already in the can)
300 g chicken breast or pork
1 tablespoons vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
More spicy, just add more red curry paste.

Method

· Cut up the chicken/pork into bite size pieces.If you have this dish in Thailand,you will see that the chicken comes with bones.All parts such as legs and things can be used.The bone make the curry more flavorful.

· Use high heat and pour vegetable oil in the big pot.Add the red curry paste and stir about 1-2 minutes.Put half of the coconut milk(1 cup) into a big pot,over low to medium low heat.Break up the paste and mix it with coconut milk.Stir constantly.Lower the heat if it splatters too much.

· Add chicken when you see red oil bubbling on top.Stir and coat chicken with curry sauce.Add the bamboo shoot and add the rest of the coconut milk(1 cup) and water.Let it boils 8-10 minutes and then add kaffir lime leaves,fish sauce,salt,sugar.

· Let it boils about 5 minutes.Add the Thai basil leaves just before you serve and make sure the leaves are submerged.

· Serve hot with rice.

* Before you serve,you can taste it if you think you need more fish sauce or a little bit sugar,just add it in the pot.*

Pad Prig Moo

Pad Prig Moo,Red curry with yard long beans and pork.

3-4 servings
Prepare Time: 10 minutes
Cook Time: 10 minutes
Ready In: 20 minutes
Ingredients:
2 tablespoon vegetable oil
1/2 cup pork / thinly sliced
3 tablespoons red curry
1 tablespoon sugar
2 tablespoon fish sauce

1 tablespoon oyster sauce

a little bit salt

1 cup yard long beans
1/4 cup water
Methods:

1.Cut the yard long beans into 1.2 inch long pieces.

2.Heat a pan over high heat. Add vegetable oil and red curry. Stir one minute and then add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add the yard long beans and stir and then a 1/4 cup water and cover the pan with a lid. Keep the lid close until the yard long beans is cooked.

3. Add sugar ,fish sauce, a little bit salt and oyster sauce and then stir about one minute.

4.Turn off the heat and serve with rice.

5.Enjoy!

Pad Mee Lueang

Pad Mee Lueang is very popular in Thailand,especially for Chinese people who live in Thailand.My father is half Thai-Chinese,so we often cook this dish.Everyone in my family love it.It's not difficult to make and tastes great.

(I cooked this dish for our dinner.I thought it tasted great.)
Try it and then you will love it,like me:-)

3 servings

Ingredients
1-1.5 tablespoon sugar
1/2 cup pork,thinly sliced(For a vegetarian version,don't use pork)
3 tablespoons light soy sauce
1 tablespoon chopped garlic
250 g Chinese noddle (yellow)
1 teaspoon ground dried chili pepper
0.5 -1 teaspoon ground pepper
200 g Chinese mustard cabbage(Pak guang tong)
100 g Chinese chives green(Gui Chai)
150-200 g bean sprouts
2 tablespoons vegetable oil

Method

1. Boil the Chinese noddle yellow in plenty of water until soft.It should take about 3-4 minutes.Pour out hot water and place them in a bowl.
2. Clean all vegetables and cut Chinese mustard cabbage into 2 inch long pieces and cut the Chinese chives green in to 1.5 inch long pieces.
3. Heat a wok to high and then add 2 tablespoons of vegetable oil.Drop in the chopped garlic and stir.Add the sliced pork.Stir to cook the pork.When the pork is somewhat cooked or turned from pink to light brown,add the Chinese noodle yellow and stir a couple minute.Add light soy sauce,ground pepper,ground dried chili pepper and sugar.
4. Stir to mix the seasonings into the noodles and pork.Add the Chinese mustard cabbage,Chinese chives green,bean sprouts and stir constantly when the vegetables are cooked,turn off the heat.
5. Put on a serving plate.
6. Enjoy!
   

Pad Pak Boong Jean

It's one of my popular dishes because it's quick and easy to cook and tastes very good. Try it. Dette er min favorittmat fordi det er lett og fort å lage.Dessuten smaker det veldig godt. Prøv! Ingredients (2-3 servings)

• 2 tablespoons vegetable oil
• 5-7 Thai chili peppers,minced
• 1 tablespoon sugar
• 1 tablespoon garlic,minced
• Chinese convolvulus (Pak Boong Jean) 250 g
• 2 tablespoons oyster sauce
• 1 tablespoon yellow bean sauce
• 1 tablespoon fish sauce

Directions

1. Mince garlic and chili peppers together.
2. Clean and cut the Chinese convolvulus into 2 inch long.
3. Heat a wok or a pan on high heat and then add two tablespoons of oil and minced garlic and chili pepper.When garlic starts to turn brown,drop the Chinese convolvulus in.Stir quickly and add sugar,yellow bean sauce,fish sauce and oyster sauce.
4. Stir one minute and put"Pad Pak Boong Jean" in the serving plate or dish.
5. Serve hot with rice.
6. Enjoy!

Thai vegetable Stew

For vegetarian dish: 6 servings

Thai vegetable Stew(Tom Jabchai)

Ingredients(Using 10 different vegetables)

1. Cabbage 300 g
2. Chinese mustard cabbage(pak guang tong) 300 g
3. Chinese broccoli(kanah) 300 g
4. daikon (hoa chai tou) 300 g
5. mushroom 300 g
6. cilantro root (rak pak chee) 3-4 roots
7. garlic 4-5
8. tofu-cubed deep fried 3-4 cubes
9. palm sugar 1 tablespoon
10. salt 2 teaspoons
11. soy sauce 2 tablespoons
12. vegetable oil 2 tablespoons
13. Maggi sauce 1 tablespoon
14. dark soy sauce (sew ew dum) 1-2 tablespoon
15. Chinese chives-green 200 g
16. celery 300 g

Method

1. Cut cabbage into 8 big pieces,and cut all vegetable into moderate sized chunks.
2. Heat a wok to high heat and then add 2 tablespoons of oil.Drop in the chopped garlic and cilantro root and stir.Add all vegetable and then add some water,salt,soy sauce,palm sugar and Maggi sauce.Stir to cook about 5 minute and then put all in a big pot.Add mushroom,tofu-cubed deep fried,and dark soy sauce.
3. Remove from the heat and serve when the vegetables are done.
4. Enjoy!

If you like meat,you can add some meat such as pork,duck,chicken... But for me,I think that it tasty and delicious although no meat!

Moo Pad Prig

Gai/Moo Pad Prig
2 servings
Ingredients:

• 4-6 Thai chili pepper,minced
• 1 tablespoon garlic,minced
• 2-3 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 1/2 - 1 tablespoon sugar
• 300 g Pork or Chicken
• 1 onion
• 1 carrot

Method:

1. slice the onion and carrot.
2. Fry the garlic and chili pepper in oil over high heat.When garlic starts to turn brown,drop the pork in.Stir constantly. And then add onion and carrot.The juice will start to come out.Keep stirring a couple of minutes.Add sugar and fish sauce.
3. Serve hot with rice.
4. Enjoy!

Pad Makua Yow

Pad Makua Yow,stir-fried eggplant with Thai basil and chilli pepper.
2-3 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Ready In: 22 minutes

Ingredients:

1-2 tablespoon vegetable oil
1/2 cup Thai basil,leaves picked from the stem
1/2 - 1 tablespoon garlic,minced <>
1 tablespoon sugar
1-2 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon light soy sauce
1/2 tablespoon yellow bean sauce
300 g eggplants
4-5 red chili peppers,minced
1/2 cup water

Methods:

1. Slice the eggplants into irregular shapes for easy turning in the pan.
2. Mince the garlic and chili peppers.
3. Heat a pan over high heat.Add vegetable oil, minced garlic and chili peppers.Stir until the garlic turn golden brown.Add eggplant and stir and then add a 1/2 cup water and cover the pan with a lid.Keep the lid close until the eggplant is cooked.
4. Add sugar ,fish sauce,light soy sauce, yellow bean sauce and oyster sauce and then stir about one minute.Add Thai basil leaves and quickly stir to heat the basil.
5. Turn off the heat and serve with rice.
6. Enjoy!

Red Curry-Bamboo Shoot

Red Curry-Bamboo Shoot(strips)*Gang gai Naw mai*

Gang gai is eaten with rice,but I have eaten it with ”kanom jeen” noodle when I was young.I think it’s also delicious.Just try it J

You can see chicken curry’s popularity when you go to a temple in Thailand;Thai people frequently bring the classic dishes like chicken curry to feed the monks and other temple patrons.

3-4 servings

Ingredients

• 3 cups water
• 4-5 sprigs Thai basil
• 4-5 kaffir lime leaves
• 3 tablespoons fish sauce
• 250-300 g bamboo shoot(strips)
• 2-3 tablespoons red curry paste (It takes time to make it,so I select to buy it from the Asia supermarket, but in Thailand I usually make it.)
• 2 cup coconut milk(already in the can)
• 300 g chicken breast
• 2 tablespoons vegetable oil
• 1 teaspoon sugar

If you would like it spicy, add more red curry pasteJ .But for me,I prefer a spicy

dish!

Method

· Cut up the chicken into bite size pieces.If you have this dish in Thailand,you will see that the chicken comes with bones.All parts such as legs and things can be used.The bone make the curry more flavorful.

· Use high heat and pour vegetable oil in the big pot.Add the red curry paste and stir about 1-2 minutes.Put half of the coconut milk(1 cup) into a big pot,over low to medium low heat.Break up the paste and mix it with coconut milk.Stir constantly.Lower the heat if it splatters too much.

· Add chicken when you see red oil bubbling on top.Stir and coat chicken with curry sauce.Add the bamboo shoot when chicken starts to turn white.Add the rest of the coconut milk(1 cup) and water.Let it boils a couple minute and then add kaffir lime leaves,fish sauce,sugar.

· Let it boils about 5-7 minutes.Add the Thai basil leaves just before you serve and make sure the leaves are submerged.

· Serve hot with rice.

* Before you serve,you can taste it if you think that you need more fish sauce or a little bit sugar,just add it in the pot.*

Son In Law Eggs :-)

Son In Law Eggs(Khai look Koei)

Ingredients 2-3 servings

1. 6 eggs
2. 5 fried whole dried chilies(fried in oil)
3. cilantro leaves
4. 2 tablespoons sliced shallots
5. 1/3 cup sugar(palm sugar)
6. 3 tablespoons fish sauce
7. 1/3 -1/2 cup (tamarind concentrate mix with water)
8. vegetable oil for frying

Method

1. Hard-boil the eggs and let it in cold water,then peel.

2. Put vegetable oil in wok or a pan,and heat a wok medium high.Then add the eggs and fry until the eggs turn golden brown around the outer surface.Remove the eggs from oil.

3. In the same oil,fry shallots until brown.Then put palm sugar,fish sauce and the tamarind mixture.Stir constantly until it thickens.Taste should be sour,salty and sweet.Remove it from the fire and out it in a small bowl.

4. Cut the eggs in half and place face-up on a dish.Spread shallots over the eggs.Pour liquid mixture over the eggs and garnish with cilantro and serve the fried chilies in a separate dish.

5. Enjoy your food J

Egg Salad

Egg salad is an easy dish to make and tastes good!

Prepare Time:10 minutes

Cook Time: 5 minutes

Ready In: 15 minutes

Servings:2

Ingredients:

• 3-4 eggs
• 2 tablespoons vegetable oil,for frying the eggs
• 3 tablespoons lime juice
• 1-2 teaspoons sugar
• 2 tablespoons fish sauce
• 1 tomato,sliced
• ½ onion,sliced
• 1 cucumber,sliced
• ½ -1 teaspoon ground dried chili pepper

Directions:

1. Fry the egg until the white part is crispy and cut it into small,bite sized pieces.
2. Cut up the veggies and mix everything together.It should be a little bit hot.When you taste it,you should be able to taste all three flavors:salt,sour,and a little bit sweet.
3. Serve with rice.Enjoy J

The dish can be made vegetarian by omitting fish sauce.Substitute fish sauce with light soy sauce.

Pork in Chinese five spice

Pa-Lo (Pork in Chinese five spice)

4-5 servings

Ingredients:

3-4 pieces cinnamon
3-4 pieces star anise
1/2 kg.(1 lb) pork or chinken/chicken wings
1 bean curd (Optional)
1/2 - 1 tablespoon garlic
3-4 cilantro roots,ground
1 tablespoon vegetable oil
2-3 tablespoons sugar/palm sugar
1 teaspoon salt
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
3 cups water
5 eggs
1 tablespoon Chinese five spice
Coriander(cilantro) leaves to garnish

Method:

1. Prepare 1/2 kg. pork,cut into bite sized pieces.If you want to use the chicken wings,so you can use whole chicken wings.For me,I prefer the pork.
2. Sprinkle 1 tablespoon Chinese five spice over pork and chicken wings and knead gently.
3. Hard-boil the eggs and let it in cold water,then peel and set aside.Cut 1 piece of bean curd into 1 inch cubes and mince garlic.
4. Brown the garlic and ground cilantro root with vegetable oil.Stir-fry pork or chicken wings,turning a few minutes.Add sugar,salt,light soy sauce and dark soy sauce.
5. Place in a pot,and add 3 cups water,eggs and bean curd.Cover and simmer 1 hour.
6. Garnish with coriander leaves before serving.
7. Serve hot with rice.
8. Enjoy!

The flavors in Chinese five spice reflect the influence of Chinese cuisine,dated back more than fifty years ago.This dish should be cooked a day in advance and let to marinate,giving a richer flavor to the meats.

*The Chinese five spices are available in most Asia supermarkets.*