stir fried minced pork with chillies basil leaves

Ingredients
200-300 grams minced pork

3 cloves garlic, finely chopped

2 tablespoons vegetable oil

2 teaspoons black soya sauce

1 tablespoon oyster sauce

2 tablespoons fish sauce

1 cup fresh holy basil

4-5chillies, chopped


Preparations
1. Heat a wok until the oil is hot, then stir in the garlic and chillies . Stir another few seconds before adding the minced pork. Continue Stir-frying until minced pork is cooked throughly.

2. add the fish sauce and sprinkle black soya sauce , oyster sauce over the mixture and stir-fry another 10-15seconds.

3.Then add fresh basil leaves . Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving

Steamed sea bass Fish with Lime, Garlic and Chili Sauce

Ingredients
1 sea bass fish weight 700-800 grams

3-5 chilies, chopped

6 cloves garlic, chopped

2 tablespoons fish sauce

4 tablespoons lime juice

1/2 cup chicken stock

coriander root chopped

coriander leaves (for garnishing)

method

1. Clean and score the fish at an angle all the way to the bones on both sides to help it cook faster. Set fish on a heat-proof plate which is able to put in a steamer.

2. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes.

3. In a medium-sized bowl, add chicken stock, chilies, garlic, fish sauce and lime juice ,coriander root . Stir until mixed well.

4. Remove the steamed fish from the steamer, then pour the prepared sauce over the fish and garnish with coriander leaves. Serve

stir-fried brussel sprout with crisby pork oyster sauce

Ingredient
8-10 brussel sprouts (cut into halves )
7-8pieces of crisby pork (cut into small pieces)
1cloves garlic (thinly sliced)
1tbs oyster sauce
1tbs soya sauce
2-3 tbs cooking oil
1 tbs seasoning sauce
1 tea spoon sugar
1/3 cup chicken stock
1-2 thai hot chilies

Method
1.heat up a small pot of water and bring it to boil
2.add a few drops of cooking oil into to water (to preserve the color of brussel sprouts )and boil the brussel spouts of two minutes. drain and set aside
3.add in the brussel spouts oyster sauce. sugar.chicken stock.seasoning sauce. oyster sauce. thai hot chilies.garlic
4.heat up the wok add the cooking oil
5. stir -fried 2-3 minutes
6. serve

Yum Pla Dook Foo (Crispy Catfish with Green Mango Salad)

Ingredients
1 catfish (or any meaty white fish) weight 400-500 grams

3 tablespoons fish sauce

2 tablespoons lime juice

1 tablespoon plam sugar

5-10 chilies, chopped

1/4 cup shallot, sliced

1/4 cup fried cashew nuts, or peanut

Preparations
1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.

2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.

3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.

4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately.

5.Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.

stir-fried pak-choi with prawn oyster sauce /บ้อกช่อยผัดกุ้ง

ingredients
50 gram fresh shiitake mushroom
100-200 gram fresh prawn
1 tbsp shaoxing rice wine
2 tbsp soya sauce
1 tbsp sesame oil
1tbsp cornflour
200 gram head pak-choi
2 tbsp vegetable oil
2 tbsp oyster sauce
method
1.clean fresh prawn and place in mixing bowl add shaoxing rice wine , soya sauce , sesame oil , cornflour. stir to combine, then set aside to marinate for 15 minnutes
2.meanwhile, trim the base of the pak-choi and wash the stalks thoroughly. cut off the leaves and set aside, then chop the stalk into slices about 2-3cm wide and set aside separately form leaves
3. heat the vegetable oil in a wok. when very hot and slightly smoking, add the prawn mixture and stir-fry for2-3minnutes, or until brown. remove the prawn from the wok using a slotted spoon and set the meat aside to mean
4.add garlic and fresh shiitake mushroom to the wok and stir-fry for 1-2 minutes or until golden. add the chopped stalks of pak-choi and stir-fry for4-5minutes then add the leaves, oyster sauce and 1/2 cup chicken stock and continue stir-frying until the sauce is bubbling.
5.return the prawn to the wok and heat through with the pak-choi for 1-2 minutes, then serve

Kaeng Kaew Hwan Kai / Green Curry with Chicken

Ingredients:
1 200 gram chicken bread cut into well
1 tablespoons green curry paste
2 tablespoons fish sauce
2 cups coconut milk
1 teaspoon plam sugar
4-5 small eggplants, quartered
3 chillies, sliced
¼ cup sweet basil leaves
4 kaffir lime leaves

Method

Heat oil in a pan or wok and fry the curry paste for about 3-5
minutes or until fragrant.
Add coconut milk and bring to boil. Simmer on medium heat
for 5-7 minutes.
Add chicken and vegetables. Cook until chicken is tender and
vegetables are crisp.
Add fish sauce and plam sugar. and sweet basil
Simmer for just 5 more minutes and remove.
Enjoy this delicious green curry with Jasmine rice.

Deep fried sea bass Fish with Fish Sauce

Ingredients

1 fresh sea bass fish (any meaty white fish) weight 700-800 grams (or fish fillets)

1 tablespoon fish sauce

1 teaspoon sugar

cooking oil

Preparations
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 10-15 minutes. When the fish is cooked thoroughly, remove and set it on a plate.

4. To make the sauce : Heat one tablespoon of the leftover oil (after deep frying fish). Wait until hot then add sugar, fish sauce, Stir until mixed well then remove from heat. serve

stir-fried baby clam with roasted chili paste

Ingredients

300-400 grams fresh baby clam, cleaned well

1 teaspoon sugar

3 tablespoons vegetable oil

1/2 cup sweet basil leaves

1 tablespoons roasted chilli paste

4 thai hot chillies, finely chopped

2 teaspoons garlic, finely chopped

1 tablespoon soya sauce

2tablespoon oyster sauce

1 fresh chillies, cut into long strips

Preparations

1. Heat oil in a wok over medium-high heat. Add garlic ,thai hot chilies, in the hot oil and fry until it becomes golden.

2. Add cooked baby clam and stir for a 20 seconds. Then add fish sauce, sugar, chili and roasted chilli paste.

4. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and serve

HOT AND SOUR CURRY PRAWN WITH THAI ACACIA OMELETTE

Ingredients

2 tablespoons hot and sour curry paste

2 teaspoons palm sugar

2 tablespoons fish sauce

3 tablespoons tamarind concentrate

3 cups soup (or water)

How to make omelette
1. clean and cool to take out a leaflet. Split a length of approximately 1 inch.
2. The egg to the strike and put in bowl. People yolk and egg white together. Then add the split Chaam already. People to re-Chaam and eggs and mix well.
3. Set in the oil pan on a medium fire. Add eggs and fry into Chaam. Wait until well cooked yellow. Turn off the light and bring it to drain oil. Split a small square.

Heat chicken stock in a pot over medium heat. Wait until hot, add hot and sour curry paste and stir it.

3. Wait until the soup is boiling again, add prawn into the pot. Leave and do not stir it until nearly done, otherwise the soup will have bad smell. Then season with sugar, fish sauce and tamarind concentrate. Add prawn and thai acacia omelette Transfer to a serving bowl.

DEEP-FIRED SNEAK HEAD FISH WITH GREEN MANGO SALAD

Ingredients

1 sneak head fish weight 700-800 grams

1 tablespoon chopped thai red chili

2tablespoons lime juice

2 tablespoons sugar

2 tablespoons fish sauce

1/4 cup chopped coriander leaves

1/4 cup mint leaves

2 tablespoons lemongrass, finely sliced

3 red shllots finely sliced

1 tablespoon cubed lemon

cooking oil for deep fried


1. Clean and 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.

4. Prepare the sauce : Mix together lime juice, fish sauce, red shallot, lemongrass, parsley, coriander leaves, cubed lemon and chopped chili. Stir until mixed well.

5. Sprinkle with mint leaves on the fried fish. Pour the sauce over the fish or separate in dipping sauce bowl. Serve with hot steamed rice.

DEEP-FRIED MACKEREL GREEN MANGO SALAD

Ingredients

mackerel fish steak 1 or 2 deep fried

1 or 2 Green Mangoes

Coriander leaves

3 finely sliced shallots

2 tsp palm sugar

1 tsp fish sauce

1 tsp sun dried shrimps

1 tsp chopped thai red chili

1tsp lime juice

Method

To make the dressing mix the sugar, chillies,juice from one lime, fish sauce Add more of anything you need.

Chop the coriander, mango (instructions here) and shallots

Mix the dry ingredients with the dressing and serve

TOM-KHA PLA / COCONUT MILK SOUP WIHT SEA BASS FISH

Ingredients

1 sea bass fish 3-4 gram cut into well
1/2 cups chicken stock
1 cup coconut milk
1 tablespoon galangal cut into well
1 tablespoon lemongrass cut intowell
1 tablespoon coriander/cilantro leaves
1 tablespoon Thai chili, peppers, thinly sliced
1/1/2 tablespoons fish sauce
1 tablespoons lime juice

Method

Bring the stock to a simmer. Add the galangal, lemongrass, coriander, chili, fish sauce and lime juice, and bring back to the simmer. Clean the fish and cut it into 1" steaks, then divide them, removing the bones. Add the fish to the soup, and the coconut milk and bring back to a very gentle simmer, and poach the fish for 5-8 minutes