Sweet and Sour Sauce fried with Pork [moo pad preaw wan, ผัดหมูเปรี้ยวหวาน]

SWEET AND SOUR SAUCE FRIED WITH PORK
[ thai food : moo pad preaw wan ]Thai Recipe Ingredients
* 400 grams of pork, cut into bite sized pieces
* 3 tablespoons evaporated milk
* 1 cup all purpose flour
* 1/2 cup plum sauce
* 1/3 cup sugar
* 1 onion, sliced
* 2 tomatoes, sliced
* 5 pieces pineapple, cut into small cubes
* 1 tablespoon soy sauce
* 1/2 teaspoon concentrated tamarind paste
* 1 cup vegetable oil for deep frying
Thai Food Preparations
1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.
2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.
3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.
4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.
(For 2 Serving)

Credit : thai-food-recipe108

Stir-Fried Clams with Roasted Chili Paste [hoy lai pad num prik prao, หอยลายผัดน้ำพริกเผา]

STIR FRIED CLAMS WITH ROASTED CHILI PASTE
[ thai food : hoy lai pad num prik prao ]
Thai Recipe Ingredients

 * 450 grams fresh clams, cleaned well
* 1 teaspoon sugar
* 3 tablespoons vegetable oil
* 1/2 cup sweet basil leaves
* 2 tablespoons roasted chilli paste
* 4 fresh chillies, cut into long strips
* 2 teaspoons garlic, finely chopped
* 1 tablespoon fish sauce


Thai Food Preparations
1. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.
2. Add clams and stir until they are cooked (clams will open when they are cooked). Season with fish sauce, sugar, and roasted chilli paste.
3. 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 served with steamed rice.
(For 2 Serving)

Credit : thai-food-recipe108

Stir-Fried Clams with Roasted Chili Paste [hoy lai pad num prik prao, หอยลายผัดน้ำพริกเผา]

STIR FRIED CLAMS WITH ROASTED CHILI PASTE
[ thai food : hoy lai pad num prik prao ]
Thai Recipe Ingredients

 * 450 grams fresh clams, cleaned well
* 1 teaspoon sugar
* 3 tablespoons vegetable oil
* 1/2 cup sweet basil leaves
* 2 tablespoons roasted chilli paste
* 4 fresh chillies, cut into long strips
* 2 teaspoons garlic, finely chopped
* 1 tablespoon fish sauce


Thai Food Preparations
1. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.
2. Add clams and stir until they are cooked (clams will open when they are cooked). Season with fish sauce, sugar, and roasted chilli paste.
3. 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 served with steamed rice.
(For 2 Serving)

Credit : thai-food-recipe108

Thai Steamed Curried Fish [haw mok ]

THAI STEAMED CURRIED FISH
[ thai food : haw mok pla]
Thai Recipe Ingredients

 * 300 grams snapper fillet, cut into thin pieces
* 5 cabbage leaves, cut into small pieces
* 1 tablespoon rice flour
* 10 coriander leaves
* 2 fresh chilies, sliced thinly
* 3-4 kaffir lime leaves, sliced thinly
* 2 tablespoons red curry paste
* 1 can coconut milk
* 2 eggs
* 1 teaspoon fish sauce
* 2 teaspoons sugar


Thai Food Preparations
1. Pour 1 cup coconut milk in a mixing bowl (separate 1/4 coconut milk for topping) , and add red curry paste, keep stirring until mixed well.
2. Add fish into a mixture, stir until the mixture quite thick. Then add egg, fish sauce and sugar and stir well.
3. Heat water in a pot over medium-high heat, add chinese cabbage into boiled water and wait for 3 minutes. Remove hot water and rinse in cold water.
4. Squeeze cabbage ( to bring water out ), place them at the bottom of each banaleaf cup (small cup can be used instead), fill the cup with spice mixture and steam for 30 minutes.
5. Add rice flour into coconut milk that is separated for topping, then mix well and put in microwave for 1 minute.
6. After 30 minutes or the mixture is cooked, garnish each cup with coconut cream, coriander leaves, chili and kaffir lime leaves. Then steam for another 3 minutes, and then remove from the steamer to the serving dish.
(For 2 Serving)

Credit : thai-food-recipe108

Red Curried Duck ( Gang Pate Pet Yang )

 

 The most unusual part of this recipe is the rambutans, the semi-sweet Thai fruit we add to it to balance the spicy curry. Lychees can be substituted very successfully if you can't obtain rambutans. The duck though is essential, it has a soft meat that blends into the dish. If you can't get hold of duck, try one of the other pork or chicken red curry recipes on this site instead!

Ingredients for 2 People
100 gms Duck
200 ml Coconut Milk
Water for Boiling
3 Tablespoons Thai Red Curry Paste
2 Tablespoons Brown Sugar
2 Tablespoons Oil
2 Red Chillies
5 Basil Leaves
4 Kaffir Citrus Leaves
5 Cherry Tomatoes
1 Teaspoon Salt
2 Tablespoons Fish Sauce
2 Cubed Raw Potatoes
4 Rambutans (From a tin is better than fresh for this recipe)
Preparation
1. Boil the potatoes in water until they are cooked, drain off the water, leaving only approx. 100 mls remaining in the pan.
2. Clean the duck and slice the meat into strips.
3. Into a frying pan, fry the curry paste in the oil for few seconds - this will release the flavours - then add duck and stir fry in the hot oil. Again this only needs to be done for a few seconds.
4. Cut the chillies and kaffir leaves into smaller pieces and add to the frying pan with the duck.
5. Add the coconut milk, salt, sugar and fish sauce, and fry for 2 minutes.
6. Add the contents of the frying pan to the potato pan and bring the liquid back to the boil.
7. Add the rambutans, basil leaves, and cherry tomatoes and serve immediately.

Credit :  thai-food-recipe108

Thai Fish Cakes With Spicy Sauce ( Todman Bla )

 
          Thai fish cakes are made from soft meat fish, green beans and starch and cooked by deep frying. They are served as a side dish with a spicy dipping or pouring sauce. Any soft meat fish will do and it's a great way to use often ignored smaller and cheaper fish.
To remove the meat of the fish: remove the head, slice it down the belly, and remove any entrails. Pull out the backbone, in soft fish this will also remove the bones. Then remove the top and bottom fins. Finally hold the fish by the skin and scrape off the meat from the skin with a flat bladed knife.
Ingredient for 2 People
150 gms Fish Meat
2-3 Tablespoons Thai Red Curry Paste
100 gms Long Green Bean
1 Tablespoon Cassava or Potato Starch
Oil for frying
Ingredient for Sauce
20 gms Cucumber
10 gms Peanut
2 Big Red Chillis
3 Tablespoons Sweet Chicken Sauce
(A sweet sauce normally used for chicken, it does not contain chicken!)


Preparation
Fish Cakes
1. Pre heat a deap fat fryer to 150 degrees celsius (Medium).
2. Add the fish meat, red curry paste, cassava starch, to a blender and blend it.
3. Cut the green beans into very short pieces and mix into the mixture.
4. Take a spoonful of mixture and form it into flat round 'cookie' shaped fish cakes.
5. Drop the fish cakes into the hot oil, when the fish cake is cooked it will float back to the surface.
6. Remove from the oil onto kitchen paper to dry out the excess oil.
Preparation
Dipping Sauce
1. Chop the cucumber and chilles, and mixed with sweet chicken sauce.
2. Pound the peanuts in a mortar into smaller pieces.
3. Top the sauce off with the peanuts.
4. Serve as a side dish, or you can pour it over the fish cakes as we've done in the top photograph.

Credit :  thai-food-recipe108

Thai Rice Flour Muffins (Kanom Tui Fu)

Thai Rice Flour Muffins (Kanom Tui Fu)

Tha

i Rice Flour Muffins (Kanom Tui Fu)

 

 

      This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins.
Ingredients for 4 Muffins
125 gms Rice Flour
125 gms Sugar
125 ml Rose Water
1 Teaspoon Fresh Yeast
1 Teaspoon Baking Soda
Food Colouring (Optional)
Preparation
1. Mix the yeast with the rice flour, add the rose water little by little and mix until the flour is soft.
2. Add sugar, and the remaining rose water and the baking soda.
3. At this point you can add 5 drops of food colouring. Or even divide the mixture into sections and colour each section separately.
4. Stir the mixture well and place in a covered bowl, leave for 1-2 hours for bubbles to form.
5. The mixture should be thick but still fluid. Fill each paper or foil cup to just below the top, the mixture will expand during cooking.
6. Place in a Chinese steamer for 10 minutes. You can check they are cooked by sticking a tooth pick or fork into the centre and if it comes out clean it is cooked inside.
7. Serve cold

Credit :  thai-food-recipe108