Moo ma-noa - Grilled pork with sour sauce

Moo ma-noa - Grilled pork with sour sauce

Prepare:

1 pound pork (sliced into 1 cm. thick)
1 group lettuce
1 cucumber (sliced)
1 group fresh Chinese kale
1/2 cup sliced cabbage

Sauce:

2 tbsp. minced red chili pepper
3 tbsp. minced garlic
1 tsp. minced galingale
1/2 tsp.plam sugar
3 tbsp. fish sauce
3 tbsp. lemon juice

Cooking

1. Grill the pork for 10 minutes. After that, slice it again into small pieces. Make it thin but big piece.

2 Mix minced chili pepper, garlic, plam sugar, fish sauce, lemon juice Adjust the taste as you like.

Slice it 1 inch long and keep it cold in the refrigerator.

3. Place lettuce on a place, put sliced cabbage and sliced pork on top. Pour the sauce. Then, put fresh Chinese kale and sliced fresh cucumber on a side.

You can order Moo Manao in Thai restaurants, the taste is like pork with spicy sauce so it is not difficult to make. For the one who likes spicy and sour

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

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.