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.*