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.