khao lak |

Yum Sum O – Pomelo Salad

RECIPE: Yum Sum O – Pomelo Salad

Ingredients
1 Shallot
1 pinch of salt
1/2 teaspoon of roasted ground chili
1 tablespoon roasted coconut
1 teaspoon palm sugar or refined sugar
1/2 teaspoon chili oil
1 tablespoon lime juice
1 tablespoon fish sauce
1/4 pomelo
1 tablespoon peanut or cashew nut
3 boiled prawns

Preparation
Peel the pomelo and take it out of it’s skin. Finely chop the shallot. Mix salt, chili, roasted coconut, sugar, chili oil, lime juice and fish sauce together, this will be your salad dressing. Add pomelo, shallot and prawns to a bowl and mix with the salad dressing. Serve on a plate.

Pad See Ew – Stir Fried Noodles with Soy Sauce

RECIPE: Pad See Ew – Stir Fried Noodles with Soy Sauce

Ingredients
100Gr pork or chicken
200Gr steamed rice
50Gr carrots
50Gr tomatoes
1 Chinese kale
1 spring onion
1/4 onion, diced
1 egg
1 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon refined sugar
1 pinch of salt

Preparation
Heat the oil in a wok, add the garlic, panfry until fragrant then add the pork or chicken. Cook until the chicken is tender.Add the egg, but don’t scramble it. Add the vegetables, cook until tender. Add noodles and panfry with the sauce, salt and sugar. Make sure the ingredients mix well and everything gets a nice color. Add the pepper.

Kaeng Kiew Wan Kung – Green Curry with Prawns

RECIPE: Kaeng Kiew Wan Kung – Green Curry

Ingredients
1 tablespoon soy cooking oil
100gr prawns
1 tablespoon fish sauce
1 teaspoon palm sugar
1 pinch salt
some Thai basil leaves
1 lime leaf
½ lime
2 small aubergines/eggplant
1/6 carrot
250ml coconut milk
3 tablespoons green curry paste

Ingredients Green curry paste
4 green chili
1 red chili
1 lemongrass
3 slices galangal
1 kafir lime zest
½ red onion
1 clove garlic
2 coriander root
1 pinch cumin seeds
6 peppercorn black pepper
1 block shrimppaste
3 Thai basil leaves

Preparation of curry paste
Mix the ingredients for the curry paste in a blender or use a mortar and pestle and add a bit of water.

Preparation of Green curry with Prawns
Panfry the curry paste in soy cooking oil. Add coconut milk. Add aubergine and carrots. Then add the prawns, fish sauce and palm sugar. When prawns are ready, add lime leaf and Thai basil.

Moo Takrai – Pork with lemongrass

RECIPE: Moo Takrai – Pork with Lemongrass

Ingredients
100 gr minced pork
1 clove garlic very finely chopped
1 st
1 stalk lemongrass very finely chopped
3 stalks lemongrass
1 stalk coriander sliced finely
1 kaffir lime leaf sliced very finely
1/4 teaspoon sugar
1/4 tablespoon salt
1/4 tablespoon pepper
1/2 tablespoon soy sauce
200gr tempura flour
1/4 egg
500ml cooking oil

Preparation
Mix the pork, garlic, finely chopped lemongrass, kaffir lime leaf, coriander, sugar, salt and pepper, soy sauce and tempura flour and egg into mixing bowl. Divide into 3 portions and wrap around the lemongrass stalks. Then deepfry and serve with sweet chili sauce.

Tom Kha Kai – Coconut Soup with Chicken

RECIPE: Tom Kha Kai – Coconut Soup with Chicken

Ingredients
125ml coconut milk
½ red onion
1 lemongrass
¼ onion
3 slices galangal
100gr chicken
1 tomato sliced in 8 pieces
1 tablespoon fish sauce
2 straw mushrooms
2 teaspoons sugar
1 pinch salt
½ lime
some coriander
some spring onion
2 big lime leaves (shredded, without vein)

Preparation
Warm up the coconut milk and add the red onion, lemongrass, onion and galangal. Add chicken, fish sauce, sugar and salt, tomato and straw mushrooms. Squeeze the lime into the soup, add coriander, spring onion and one bruised pepper. Let simmer.

Por Pieer Tod – Thai Spring Rolls with Sweet Chili Sauce

RECIPE: Por Pieer Tod – Spring Rolls

Ingredients for the filling
30 gr clear glass noodles
3/4 tablespoon soy sauce
½ teaspoon white sugar
1 pinch salt
¼ teaspoon pepper
1 cup shredded carrots
40 gr shredded cabbage
40 gr radish
6 cups vegetable oil for deep frying
4 sheets spring roll pastry

Preparation
Mix noodles, vegetables, sauce, sugar and salt in mixing bowl. Divide into 4 portions. Wrap the portions inside the pastry sheets and deepfry them until golden brown. Cut and serve with sweet chili sauce.