Enjoythaifood

 

STEWED PORK AND EGG WITH FIVE SPICES (หมูพะโล้)

Ingredients

Be it pork 400 g (split length 2 "thick and 1").
3 egg foam.
3 from coriander.
Cisco stops that white 3 tbsp.
Cisco stops that black 1 tbsp.
Sugar 4 tbsp.
Pot-stewed powder 1 / 2 tablespoon.
3 garlic break lobe.
Pepper seed 1 tsp.
Vegetable oil 1 tbsp.
3 Tgwitwg water.

1. Boil water in pot of boiling water, wait until the eggs are put into boiled until cooked. The egg shell come prepared.
2. Put oil in the pan and set fire to. Add garlic and pepper into the onion and stir-fry. Then add pork stir-fry until almost cooked down.
3. Add flour pot-stewed, Cisco stops that black, Cisco stops that White, boiled egg, sugar and water to. Boiled with light light about 30 minutes to turn off the light.
4. Lap put make a cup coriander. Serve immediately with hot cooked rice.

Chamwg pork curry leaves. (แกงหมูใบชะมวง)

Ingredients:1. Vegetable oil   2 tbsp.
2. Streaky pork.   500 g.
3 a pound the curry  2 tbsp.
4. Sugar bucket 1 tbsp.
5. Makamepiik water  2  tbsp.
6 fish sauce  1-2 tbsp.
7. Chamwg leaves   1 tgwitwg.
8. Water    1,000 ml.
Preparation:
1. The power set pot. Enter into the hot oil. Streaky pork into place. To put tight enough.
2. Add spices to pound it down. And the fried pork with onion.
3. Season with sugar, fish sauce, fried Makamepiik bucket of water to another.
4. Enter an Chamwg down enough to put an Chamwg grief.
5. Add boiling water into the fire to boil reduce heat to medium fire until tender pork. And a little water enough.
6. Savor again to leave the seasoned sweet.
7. Serve immediately with dip cup cooked rice place.
Chamwg curry flavoring.
1. Some dried chilli, roasted elephant split blocks  5 tablet.
2. Shallot roasted    3 heads.
3. Thai garlic roasted lamb shell 10 segment.
4. Galangal, roasted Soi   1 tbsp.
5. Shrimp paste and then grilled   1 tbsp

Kaeng Hang Le (แกงฮังเล-Hang Lay Curry)

Recipe from: Master Chef Noppakorn Goonthamronggrat, Bangkok Post, 31 Dec 2006
Photograph from the Bangkok Post
500 grams pork neck, cut into 1 inch cubes
7 grams hang lay powder
50 grams pre-prepared hang lay curry paste
50 grams roasted peanuts
50 grams pickled local garlic (small and roundish)
100 grams fresh garlic
100 grams shallots
200 grams onions, sliced
50 grams ginger, shredded
50 grams tamarind juice
50 grams palm sugar
20 grams light soy sauce
10 grams dark soy sauce

Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.
Marinade for one hour.
Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender.
Add the pickled garlic and reduce the heat to very low. Simmer, stirring occasionally, for another 30 minutes.
Garnish with the remainder of the ginger before serving with steamed rice.

Tom klong pla krob (ต้มโคล้งปลากรอบ)

Thai Recipe Ingredients
* 250 grams smoked dry fish (or fresh fish fillets)
* 2 tablespoons tamarind concentrate
* 3 dried chilies, sliced
* 3 tablespoons fish sauce
* 3 - 5 red shallots, grilled and smashed
* 2 lemongrasses, cut into 2" long and smashed
* 50 grams tomatoes, cut into well pieces
* 1 teaspoon sugar
* 8 pieces of sliced galangal
* 5 kaffir lime leaves
* 1/2 cup holy basil
* 2 cups soup (or water)
* tamarind leaves (for garnishing)


Thai Food Preparations
1. Heat soup in a pot over medium heat. Add galangal, lemongrass, and red shallot. Wait until boiling, then add smoked dried fish (or fresh fillets).
2. Season with tamarind conentrate, fish sauce and sugar. Then add dried chili, tomato, holy basil  and kaffir lime leaves. Wait until the soup boiling again, then stir until all ingredients mixed well. Remove from heat.
3. Transfer to a serving bowl. Sprinkle with tamarind leaves. Serve immediately with hot         steamed rice.

Kang som pae-sa pla (แกงส้มแป๊ะซะปลาช่อน)

 Thai Recipe Ingredients
* 2 tablespoons hot and sour curry paste
* 2 cups water mimosa (or any vegetable)
* 1 fish (any meaty white fish) weight 400-500 grams
* 2 teaspoons palm sugar
* 2 tablespoons fish sauce
* 3 tablespoons tamarind concentrate
* 3 cups soup (or water)
* fresh vegetables (string bean, baby corn, cabbage, etc. )

 Thai Food Preparations
1. Wash the fish in clean water. Remove inside parts and cut the fish into well pieces.
2. Heat soup (or water) 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 fish 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. (If you do not want to boil the fish, you can fry it and put in the soup instead)
4. Add prepared vegetables and wait until the soup is boiling again and the vegatables done. Remove from heat.
5. Transfer to a serving bowl. Serve immediately with hot steamed rice.

Panaeng Moo (พะแนงหมู - Pork Panaeng)

Ingredients
400 grams pork, sliced into well pieces
2 tablespoons panaeng curry paste
2 tablespoons vegetable cooking oil
150 gms coconut milk
2 tablespoons palm sugar
2 tablespoons fish sauce
10 basil leaves
1 red chilli, sliced
3 kaffir lime leaves
Preparations
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add pork and season with palm sugar and fish sauce.
3. Wait until cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with hot steamed rice.

Moo Satay (หมูสะเต๊ะ - The Origin of Satay)

Some people belief that Satay (or sate as it is called in Malay language) is not of Thai origin, but this is a mistake. Thailand shares many recipes with surrounding countries, as this is also the case with Satay which is immensely popular in Indonesia, Malaysia and the southern provinces of Thailand.

Satay is also a popular Thai street food, as it can be found around Thailand sold from push-cars or motorcycle sidecars. But now try to make our own Satay to impress our employers, friends, girlfriends, boyfriends, wifes, husbands or family in Law.

Slice the chicken breast  finely, width approximately 3 cm. Pound together, or blend in a blender, coriander seeds (ลูกผักชี), Cumin seeds (ลูกยี่หร่า), pepper (พริกไทย), tumeric (ขมิ้น), curry powder (ผงกะหรี่), galangal (ข่า), lemon grass (ตะไคร้), salt (เกลือ) and garlic (กระเทียม). Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all ingredients are well mixed.

Add the chicken sliced and marinate for 2 hours, tread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling.

Place the chicken slices over a charcoal grill (barbecue) and apply the sauce to the chicken while turning over. When cooked through, serve with satay sauce and cucumber sauce.

We hope that you will enjoy your own made Satay and think about our website, of course any failure to make it aroi aroi will not be our fault.