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.*