Yum Wun Sen (Glass Noodle Thai Salad with Prawn)

Ingredient :
10 Prawns
100 gm Minced Pork
1 Onion (Cut into thin piece)
2 Tomatoes ( Cut into big piece)
20 gm Shallot (Slice into thin)
5 Bird Chili ( Cut into big piece)
4 tablespoon Fish Sauce
1 tablespoon Sugar
5 tablespoon Lime Juice
20 gm Asian Celery (Cut into 1 inch long)
40 gm Glass Noodle ( Soak in water to soft)

Preparation :
1. Put minced pork and into boiling water. Take off when it cook. Make the same method with prawns and glass noodle.
2. Put Onion , Tomatoes , Shallot , Bird Chili , Fish Sauce , Sugar and Lime Juice into the big bowl. Mix as well.
3. Put cooked minced pork , cooked prawns and cooked glass noodle in the same bowl.
Mix as well.
4. Serve on the plate. You can dipping with fried peanuts.

Khow Tom Kung (Rice Porridge with Shrimp)

Ingredient :
4-5 Shrimps
200 gm Minced Pork
1 teaspoon Minced Garlic
2 cup Water
1 teaspoon Oil
1/2 teaspoon Oyster Sauce
1 cup Cooked Rice
1 teaspoon Seasoning Powder
or Soup Mass
a little bit Coriander for dipping

Preparation :
1. Add a little bit seasoning powder , oyster sauce in minced pork and shrimp , mix as well.
2. Add oil in medium heat pan. When it heat put minced garlic into it.
3. Until minced garlic changes color , turn off heat and take it in the plate.
4. Put water on max heat pot. Add seasoning powder or soup mass.
5. At the old pan that you take off fried minced garlic. Add shrimp and fired until it cooked.
And make the same method with minced pork.
6. When soup in pot boil , add cooked rice , fried shrimp , fried minced pork and wait for
it boil again.
7. Dipping coriander and fried minced garlic when serve.

Keng Jud Tamlung (Pork with Ivy Gonro Soup)

Ingredients :
150 gm Minced Pork
2+1/2 cup Water
2 cup Ivy Gonro
100 gm Lettuce
50 gm Vermicelli
50 gm Carrot
2 Scallion (cut into 1 inch long)
1/2 teaspoon Salt
1 table spoon Soy Sauce

Preparation :
1. Mix mince pork, salt and soy sauce,
let marinate for 15 minute.
2. Heat soup in pot over medium heat. Add mince pork into soup. Stir to see
if pork almost done.
3. Add vermicelli,carrot, and lettuce into soup until pork done.
4. Remove heat put scallion and serve.

This recipe have Ivy Gonro. Many people don't know. What's the Ivy Gonro?
It's a indigenous vegetables of Thailand. We eat the top of it.

Ivy Gonro (Tam Lung)

Pad Kra Pow Kai (Fried Chicken with Basil)

Ingredients :
450 gms Chicken (Cut to small piece)
5 Garlic Clove
1/2 cup of Onion (Slice to thin)
2 tablespoon of Oil
2 teaspoon of Black Soy Sauce
2 tablespoon of Fish Sauce
1 cup of Basil Leaves
7 Chili (Hit and chop to big piece)
1/2 teaspoon of Pepper

Preparation :
1. Add oil into pan that on max heat. When oil heat add garlic about 5-10 seconds or until you can smell.
2. Add chicken and fry to well done.
3. Add chili , onion , black soy sauce into the pan and mix well.
4. Season with fish sauce and add basil leaves. Mix well and turn off heat.
5. Add pepper and mix again. Serve with cooked rice is great.

Yum Ta Krai (Lemongrass Thai Salad)

Ingerdients :

3 Lemongrasses (Cut to snip)

3 tablespoons Old Coconut (Slice thin and roast on nonstick pan.)

1 teaspoon Bird Pepper (Cut to big piece)

1 tablespoon Slice Shallot

1 teaspoon Fried Slice Shallot

1 teaspoon Fried Cashew Nut

10 Fried Dried Bird Pepper

4-5 leaves Peppermints

2 tablespoon Fried Dried Small Shrimp

3 tablespoon Fish Sauce

3 tablespoon Lime Juice

4 tablespoon Sirup

Preparation :

1. Put slieced lemongrass , bird pepper , shallot in the bowl and mix well.

2. Add fish sauce , lime juice , sirup and mix again.

3. Add roasted old coconut is the last ingredient and mix.

4. Serve in plate and dip with fried dried bird pepper , peppermint leaves , fried sliced shallot and fried cashew nut.

Khai Jiaw (Thai Omelette)

Ingredients :
2 Eggs
1 Garlic clove
1/2 Teaspoons white ground pepper
1 Tablespoon Fish Sauce
1 Teaspoon Light Soy Sauce
3 Tablespoons Oil

Preparation :
1. Hit egg in the bowl. Add pepper , fish sauce , soy sauce and mix together.
2. Put the pan on max heat. Add oil and wait for oil heat.
3. Hit garlic and put into the heated oil.
4. wait for 30 second and put mixed egg into the pan.
5. Fry until well done. Serve with cooked rice is great.

Som tum (Papaya Salad)

Ingredients :
1 Large green papaya
2 Bird's eye chilies, minced
3 tablespoons Thai fish sauce
3 tablespoons Juice of large green limes
400g (13oz) Small shrimps, steamed or poached
150g (1.5 cups) Tomatoes, quartered and deseeded
1 Onion, thinly sliced
1 sprig Coriander (cilantro), roughly chopped
50g (1/2 cup) Thinly sliced shallots

Preparation :
1. Peel the papaya, quarter it length ways and remove any seeds and soft center.
2. Grate the papaya as thinly as possible, and place i n a serving bowl.
3. Combine the chilies, fish sauce and lime juice and pour over the papaya.
4. Add the shrimps, tomatoes, spring onion, coriander and shallots, and mix well.
5. Serve immediately with steamed white rice.

Credit by http://www.asianonlinerecipes.com