Stir-Fried Spicy Pork / Pat Pet Moo

Preparation time: 5 minutes
Cooking time: 6 minutes

1 person	4 persons	Ingredients:
1 tablespoon	4 tablespoons	Oil
100g	400g	Pork - cut into thin slices, ½ cm by 5 cm
1 teaspoon	4 teaspoons	Red curry paste
25g	100g	Green peppercorns
1	4	Large red Chili - discard seeds and stem, slice into 3 mm by 3 cm lengths
3	12	Kaffir lime leaves - discard stem and cut into 3mm by 2cm
30g	120g	Eggplants - cut into 1/2 cm by 3 cm pieces
½ teaspoon	2 teaspoons	Palm sugar
¾ tablespoon	3 tablespoons	Light Soy Sauce
100 ml	400ml	Coconut Milk

Method:

1. Put the oil in a wok, add red curry paste and fry for about 30-45 seconds on low heat.
2. Mix in pork and cook until well done.
3. Mix in green peppercorns and then Kaffir lime leaves
4. Stir in coconut milk. S. Mix in eggplants and red chili.
5. Add palm sugar and soy sauce.
6. Simmer until the sauce thickens. Turn off heat
7. Serve with steamed Rice

For Vegetarians

Instead of pork, add a combination of any of the following ingredients, up to 100 g per person:

• Long beans - topped and tailed and cut into 3 cm lengths
• Carrots- peeled and cut into 1/2 cm rounds
• Baby corn- cut into 3 111m rounds
• Firm tofu - cut into 1/2 cm by 2 cm pieces

Read more...

Stir-Fried Morning Glory / Pat Pak Boong

Preparation time: 7minutes
Cooking time: 1-2 minutes

1 person	4 persons	Ingredients:
80g	320g	Morning glory - cut into 4 cm lengths
3 cloves	12 cloves	Garlic - peeled and finely chopped
½ teaspoon	2 teaspoons	White sugar
1 tablespoon	4 tablespoons	Oyster Sauce
1 tablespoon	4 tablespoons	Mushroom sauce
1½ tablespoons	6 tablespoons	Oil
2 tablespoons	8 tablespoons	Water
3-5	12-20	Whole birds eye Chilies (mild to spicy) - pounded once with the blade of a heavy knife to smash open

Method:

1. Rinse the morning glory in water so that it is nice and wet. Put on a large plate.
2. Sprinkle garlic over the morning glory.
3. Sprinkle sugar over vegetables and then dribble over the oyster and mushroom sauces
4. Pour 1 tablespoon of oil over vegetables
5. Sprinkle the chilies over the vegetables
6. Heat half a tablespoon of oil in wok on low heat for 15 seconds, then turn to maximum heat for 10 seconds.
7. Put all the ingredients on the plate into the wok. Fry everything quickly stirring 4-5 times and cook for not more than 40 seconds, turn off heat and put in a serving dish.
8. Serve with steamed Rice.

For Vegetarians

Leave out the oyster sauce and add an extra tablespoon of mushroom sauce.

Read more...

Stir-Fried Mixed Vegetables / Pat Pak Loo-Am

Preparation time: 9-10 minutes
Cooking time: 3-4 minutes

1 persons	4 persons	Ingredients:
1 tablespoon	4 tablespoons	Oil
20g	80g	Carrots - cut into 3 mm by 5 cm lengths
25 g	100g	Green beans - cut short 2½ cm lengths
10 g	40g	Baby corn - split in half lengthways
3 cloves	12 cloves	Garlic - peeled & finely chopped
20g	80g	Onions - cut into 21/2 chunks
50g	200g	Mushrooms (straw, champignon or Chinese)
½ tablespoon	2 tablespoons	Oyster Sauce
½ teaspoon	2 teaspoons	White sugar
1 tablespoons	4 tablespoons	Mushroom sauce
10g	40g	Snow peas - cut each pod into quarters
25 g	100g	Cabbage - cut into 1 cm by 5 cm
3 tablespoons	12 tablespoons	Water
1	4	Spring onions - cut into 2½ cm lengths

Method:

1. Heat oil in a wok on low heat for about 15 seconds.
2. Add carrots, green beans, baby corn, garlic and onions and stir-fry about one minute.
3. Mix in mushrooms and continue to fry.
4. Stir in oyster sauce. S. Then mix in sugar and mushroom sauce.
5. Add snow peas and cabbage and continue to stir-fry for 10 seconds.
6. Add water and turn up the heat to medium.
7. Add spring onions and continue to stir constantly for half a minute. Turn off heat.
8. Put in a serving dish and eat with steamed Rice.

For Vegetarians

Leave out the oyster sauce and add a ½ tablespoon of soy sauce per person.

Read more...

Stir-Fried Chicken With Ginger / Guy Pat King

Preparation time: 8-9 minutes
Cooking time: 5 minutes

1 person	4 persons	Ingredients
1 ½ tablespoons	6 tablespoons	Oil
2 cloves	8 cloves	Garlic - peeled & finely chopped
30g	120 g	Onions cut into 2½ cm chunks
80-100 g	320-400 g	Chicken - cut into 2½ cm chunks
30g	120g	Baby com, cut diagonally into 3mm rounds
15-30 g	60-120 g	Mushrooms (shitake, champignon, straw, etc.)
½ tablespoon	2 tablespoons	Oyster Sauce
½ teaspoons	2 teaspoons	White sugar
1 tablespoon	4 tablespoons	Mushroom sauce
15-20 g	60g-80 g	Ginger - sliced 3-4 cm in length by 3mm
3-4 tablespoons	12-16 tablespoons	Water
1	4	Large red Chilies - discard seeds and stem. Slice into 1/2 cm by 3 cm lengths
1	4	Spring onion/s - chopped into 3 cm lengths

Method:

1. Heat oil in wok on low heat for half a minute.
2. Stir in garlic, onion and chicken. Stir-fry until chicken is done.
3. Add baby corn and stir-fry for about half a minute. Mix in mushrooms.
4. Mix in oyster sauce, sugar and mushroom sauce.
5. Add ginger and continue to stir-fry.
6. Mix in water.
7. Add red chilies.
8. Stir in spring onions and cook on medium heat. Stir-fry for half a minute.
9. Turn off heat and serve with steamed Rice.

For Vegetarians

Instead of chicken, add a combination of any of the following vegetables, up to 100 g per person:

• Long beans - topped and tailed and cut into 3 cm lengths
• Carrots- peeled and cut into 1/2 cm rounds
• Baby corn- cut into 3 mm rounds
• Mushrooms - straw, champignons, Chinese - cut in half

Read more...

Stir - Fried Chicken With Basil / Pat Gaprow Guy

Preparation time: 7-8 minutes
Cooking time: 5 minutes

1 person	4 persons	Ingredients:
1 ½ tablespoons	4 tablespoons	Oil
3 cloves	12 cloves	Garlic - peeled & finely chopped
3-9	12-36	Bird Chilies, red or green (a little spicy to very spicy). Whole chilies pounded once with the blade of a heavy knife to smash open
20g	80 g	Onion - sliced 1/2 cm by 4 cm
100g	400 g	Chicken - minced or cut into small chunks
30g	120 g	Bell pepper - sliced, 1cm by 3 cm
Or 30g	120 g	Long green beans
1 tablespoon	4 tablespoons	Oyster Sauce
½ teaspoon	2 teaspoons	White sugar
1 tablespoon	4 tablespoons	Light Soy Sauce
20g	80 g	Hairy basil- weigh with stem then pick off leaves
3 tablespoons	12 tablespoons	Water

Method:

1. Put oil in a wok and heat on a medium heat for 15 seconds.
2. Add garlic, chilies and onions and fry for half a minute
3. Stir in chicken and fry until well done.
4. Stir in bell pepper or green beans.
5. Stir in oyster sauce.
6. Stir in sugar and soy sauce.
7. Add water and cook for half a minute.
8. Stir in hairy basil leaves and fry for half a minute.
9. Turn off heat and pour into a serving dish.
10. Serve with steamed Rice.

For Vegetarians

Instead of chicken, add a combination of any of the following ingredients, up to 100 g per person:

• Long beans - topped and tailed and cut into 3 cm lengths
• Baby corn - cut into 3 mm rounds
• Firm tofu - cut into ½ cm by 2 cm piece

Read more...

Steamed Fish In Lemon Sauce / Plaa Noong Manao

Preparation time: 12-20 minutes
Cooking time: 10 minutes

Per fish	Ingredients:
500-600g	Fish, gutted, prepared whole freshwater fish is preferable. Try Snapper, Bandit, Grouper, Trout or any fish with few bones.

For marinade:
3g	Fresh coriander roots - cut into ½cm pieces
2 cloves	Garlic - peeled
1 teaspoon	Ground pepper
5g	Chinese ginger - slice across root into 1/2 cm by 3-4 cm
80g	Peeled onion - cut into 3 cm chunks
150g	Mushrooms - angel, champignon, Chinese mushrooms etc.
1	Large red Chili - discard seeds and stem, slice into 3 mm by 3 cm lengths
10g	Shallots - cut into fine slices, 3 cm diameter
½ teaspoon	Limejuice
1 teaspoon	White sugar
1 ½ tablespoon	Light Soy Sauce
1	Spring onion - chop into 3 cm lengths
1 stalk	Celery - cut into 2 cm lengths
2 slices	Lime - 2 mm width

Method:

1. Mix coriander root, garlic and ground pepper in mortar. Grind to a paste using the pestle.
2. Put the fish in the center of a dinner plate, or a metal fish-shaped serving dish. Make three horizontal incisions on both sides of the fish and coat the whole fish with the paste.

For decoration and flavor:

1. Garnish the fish with sliced ginger. Cover the fish with the onions. Put the mushrooms over and around the fish. Sprinkle sliced mushrooms over the fish, then the red chilies and shallots. Pour limejuice over the fish. Mix sugar and soy sauce and pour over fish.
2. Put the plate with the fish into the steamer. Steam for 9 minutes on maximum heat.
3. Open steamer lid and sprinkle the lime pieces, then the spring onions over the fish. Cover the whole fish with the celery pieces. Close pot lid.
4. Steam for one more minute on maximum heat. Savor the aroma as you open the lid.
5. Before eating, take the lime pieces off the fish, squeeze out the juice and add this to the natural juices (don't squeeze the lime skin as it will make the sauce bitter). Discard the lime skin
6. Serve with steamed Rice.

For Vegetarians

No vegetarian version available.

Read more...

Spicy Glass Noodle Salad / Yam Woon Sen

Preparation time: 8 minutes
Cooking time: 8 minutes

1 person	4 persons	Ingredients:
1 tablespoon	4 tablespoons	Each minced chicken and dried or fresh shrimps
40 g	120g	Mushrooms (straw or champignon) - cut into quarters
1 tablespoon	4 tablespoons	Roasted peanuts
20g	80g	Onions - sliced. 3 mm wide and 3 cm long
10g	40g	Shallots - sliced, 2 mm wide and 3 cm in diameter
1	4	Spring onion - chopped into 3 cm lengths
25g	100g	Tomatoes - sliced into 1/2 cm by 4 cm lengths
1 teaspoon	4 teaspoons	White sugar
1 tablespoon	4 tablespoons	Light Soy Sauce
1 tablespoon	4 tablespoons	Limejuice
30g	120g	Glass Noodles - soak in cold water for 15-20 minutes before use
3-9	12-36	Small fresh, whole red or green Chilies - mild to very spicy
		Lettuce leaves to serve

Method:

1. Put chicken, shrimps and mushrooms into hot water and cook until done, about one minute.
2. Drain and put into a salad bowl.
3. Mix in peanuts, onion, shallots, spring onions and tomatoes in the salad bowl.
4. Mix in sugar and soy sauce.
5. Pound chilies in a mortar with a pestle until broken, add to the salad bowl.
6. Stir in lime juice and mix all the ingredients together well.
7. Cook glass noodles in boiling hot water for about
8. seconds. (Thais would put the noodles first in a cup shaped strainer and boil them in the water). Strain and put into cold water for
9. seconds and strain again. Add the noodles to the salad bowl and mix under.
10. Arrange the salad on a bed of lettuce and serve.

For Vegetarians

Leave out meat and shrimps altogether

Read more...