Por Pear Tod (Spring Roll)

Ingredients : For filling

500 g. ground pork

1 package spring roll wrappers

2 small packs mung bean noodles

6 cloves fresh garlic

200 g. mung bean sprouts

1 cup carrot, shredded

1/2 cup Chinese dried shredded black mushrooms

3 Tbsp thin soy sauce

3 Tbsp oyster sauce

2 Tbsp seasoning soy sauce

2 Tbsp sugar

3 Tbsp vegetable oil for stir frying

1 cup vegetable oil for deep fry

ingIngredients: For Dipping Sauce

3 Tbsp sugar

1/4 tsp salt

1 Tbsp water

2 Tbsp white vinegar

1-2 fresh chillies

Preparation :

1. Soak Chinese dried shredded black mushrooms (wash dirt before soak) and mung bean noodles until soft, then cut mung bean noodles into short lengths about 2". Drain mushrooms and set aside.

2. Peel garlic and carrot skin, wash garlic, carrot and mung bean sprouts, then mince garlic and shred carrot.

3. Heat oil in a wok on medium heat. When oil is hot, add minced garlic and fry until fragrant, then add ground pork.

4. Stir fry until ground pork cooked through, then add shredded carrot and Chinese dried shredded black mushrooms.

5. Season with thin soy sauce, seasoning soy sauce, oyster sauce and sugar. Stir fry all ingredients together, then add mung bean noodles and mung bean sprouts, mix thoroughly, and let filling cool before filling spring rolls.

6. Prepare each spring roll as "Preparation for wrapping", then heat oil in a wok on medium heat, then oil is hot, deep fry a few spring rolls at a time until crisp and golden. Drain on paper towel.

Preparation for wrapping :

1. Place one spring roll wrapper on cutting board, position wrapper like a diamond with one point facing you. Place about 3 Tbsp of filling in a log shape across the bottom about 2" from the lowest corner.

2. Fold the bottom corner up over the filling and tuck it behind the filling. Roll the packet up once to enclose the filling securely. Then, fold the left and right corners to the center.

3. Roll the packet and press down firmly to seal, forming an envelope. Finish rolling up, sealing the top corner with paste (by mixing 1 Tbsp tapioca flour in 2 Tbsp water, stir and heat in microwave about 15 seconds, and stir again). It's now ready to deep fry.

Preparation for dipping

sauceMix sugar, salt, and water in small bowl. Heat in microwave about 30 seconds until sugar dissolved. Add vinegar, crushed chillies, 2 Tbsp shredded carrot, and stir together.

Tip : Sweet chicken sauce can be used as a quick dipping sauce by adding vinegar and salt to get three flavours.

ServingServe spring rolls hot, whole or cut in third, with dipping sauce.

Yum Sam krob

Ingredients :
1/2 cup dried tiny fish, fry until crispy
1 can canned crispy Asian claws
1/2 cup unsalted roasted cashew nuts
1 cup grapefruit segments

Salad Dressing :
1 each dried chili peppers (roasted)
4 cloves garlic clove (roasted)
1/2 cup tamarind pulp juice
1 1/2 tablespoons coconut sugar
2 teaspoon fish sauce

Preparation :
1. Roast dried chili peppers and garlic cloves until aromatic, then grind into paste.
2. Place the paste and the rest of the ingredients into a pot of water and bring to a boil until the liquid becomes syrupy. Add seasoning with tamarind juice for sourness, coconut sugar for sweetness and fish sauce for saltness. This dressing tastes sweet, salty an sour in equal strengths. Once the seasoning is correct take off the stove and let cool, to be tossed later with the salad ingredients.

For Salad Dressing :
1. Mix together the crispy fish, clams and half of the cashew nuts.
2. Add the dressing a little at first and toss together the salad ingredients.Once the desired taste and consistency is achieved, add the peeled grapefruit segment, break it up into smaller pieces and toss in the salad mixture.
3. Spoon this mixture onto a serving plate lined with lettuce leaves and garnish the salad with reat of the cashew nuts and grapefruit segments. Serve immediately while the pieces if fish and clams sre still crispy.

Pla Tod (Fried Fish)

Ingredient :
1 fish (any meaty white fish) weight 400-500 grams
1 tablespoon tamarind
3 tablespoons sugar
1 shallot, coarsely chopped
2 cloves garlic, coarsely chopped
3 sprigs coriander
2 tablespoons fish sauce
3 red or yellow chilies

Preparation :
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.
2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.
3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.

TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350°F for 10 minutes.

Topping Sauce :
1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.
2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.
3. When cooked and mixed well, pour the sauce.

Credit by www.ezythaicooking.com

Kaeng Phanaeng (Meat in Coconut Cream)

Ingredient :
1 cup of chicken breasts or beef morsels
5 peppercorns
1 cup of coconut cream
2 dried chillies, seeded and soaked
1/2 teaspoon of coriander seeds
1/2 teaspoon of cumin seeds
1 tablespoon of roast peanuts
1 tablespoon of chopped lemon grass
3 shallots
1 teaspoon of chopped coriander root
5 cloves of garlic
3 slices galanga root
1 tablespoon of fish sauce
1/2 teaspoon of grated kaffir-lime rind
1/2 teaspoon of sugar
1/2 teaspoon of shrimp paste

Preparation :
1. Fry the chicken or beef morsels in a saucepan with medium heat.
2. Pour the coconut cream and boil it.
3. When it boils, turn down the heat to a low point. Simmer it until the chicken or beef becomes tender. Then take the meat out while continuing simmering the coconut cream.
4. Stir it occasionally. Meanwhile, prepare the curry paste by grinding together all the spices including dried chillies, peppercorns, cumin seeds, coriander seeds, lemon grass, shallots, coriander root, garlic and galanga root. Then add the roast peanuts and shrimp paste. Mix them and pound them well into paste.
5. Blend the curry paste with boiling coconut cream. Put the meat into the curry again. Use low heat to cook it.
6. Add the sliced red chillies. Flavour it with fish sauce, sugar and the grated kiffir-lime rind.
7. Simmer for another 15 minutes before the curry is ready for serving.

Credit by http://www.amazingthaifood.net

Phad Kana Moo Krob (Fried Kale with Crispy Pork)

Ingredient :

1 pound Kale (Cut into 1 inch piece)

1/2 pound Crispy Pork [Moo Krob] (Cut into bite-size piece)

1/2 teaspoon Pepper

3 tablespoon Oyster Sauce

1/2 cup Soup Stock

4 tablespoons Oil

Preparation :

1. Place a wok on medium heat and put in oil. When it is hot, add the kale and stock and stir-fry until slightly done.

2. Season with oyster sauce, pepper.

3. Turn up the heat to high, and the pork, stir for a while and serve.

4. Serve with cooked rice is great.

Gung Pow (Grilled Giant Freshwater Prawn with Thai Style Dipping Sauce)

Ingredient :

1 kg Giant Freshwater Prawn

1/2 cup Butter

Ingerdient for

Thai Style Dipping Sauce :

17-19 Bird Pepper (red and green color)

1/2 cup Garlic Clove

1 tablespoon Salt

2 tablespoon Sugar

1/2 cup Lime Juice

1/2 cup Boiled Water

Preparation :

1. Clean giant freshwater prawn. Split prawn's back and spread butter into it.

2. Grill prawn on fire until done.

3. In the mean time pound out the bird pepper , garlic clove , salt and sugar. Until it mix well.

4. Add boiled water and lime juice. Mix again. Test the taste that you like.

5. Let's enjoy your meal.

Pad Hoy Lai Nam Prik Phao (Stir Fired Clams with Roasted Chili Paste)

Ingredient :

1+1/2 pound Clams

2 tablespoon Chili Paste

2 oz Thai Basil (Remove stems, just use the leaves)

6 Bird Eye Chilies (Lightly pounded)

2 cloves Garlic (Finely chopped)

1 teaspoon Sugar

1/2 teaspoon Fish Sauce (Optional or to taste)

3 tablespoons Oil

Preparation :

1. Clean and rinse the clams well, scrubbing the surface. Set aside.

2. Heat wok over high heat and add oil. Stir-fry the garlic until aromatic, then add chili paste and bird eye chilies.

3. Continue stirring for 1 minute and add clams into the wok. Stir-fry until the clams open, then add Thai basil leaves, fish sauce and sugar to taste.

4. Do a few quick stirs, dish out and serve immediately with cooked rice.