Papaya Salad [Som Tum]

Papaya Salad [Som Tum] Papaya salad is very popular with both Thais and foreigners. It combines many vegetables such as papaya, tomato, chilies, galics, etc. Thais like to eat with sticky rice and barbecued chicken.

Papaya Salad Ingredients

1. 2 cups shredded green papaya

2. 1/2 cup shredded carrot

3. 1/2 cup sting bean (cut into 1" long)

4. 2 tablespoons fish sauce

5. 1 1/2 tablespoons palm sugar

6. 3 tablespoons lime juice

7. 1/2 cup tomato (wedged)

8. 1/3 cup dried shrimps

9. 1/4 cup peanuts

10. 10 green chilies

11. 5 cloves fresh garlic

Papaya Salad
Preparations

1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.

2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.

3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.

4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.

info :http://www.thaifooddb.com/recipes/Papaya_Salad.html

Papaya Salad [Som Tum]

Papaya Salad [Som Tum] Papaya salad is very popular with both Thais and foreigners. It combines many vegetables such as papaya, tomato, chilies, galics, etc. Thais like to eat with sticky rice and barbecued chicken.

Papaya Salad Ingredients

1. 2 cups shredded green papaya

2. 1/2 cup shredded carrot

3. 1/2 cup sting bean (cut into 1" long)

4. 2 tablespoons fish sauce

5. 1 1/2 tablespoons palm sugar

6. 3 tablespoons lime juice

7. 1/2 cup tomato (wedged)

8. 1/3 cup dried shrimps

9. 1/4 cup peanuts

10. 10 green chilies

11. 5 cloves fresh garlic

Papaya Salad
Preparations

1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.

2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.

3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.

4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.

info :http://www.thaifooddb.com/recipes/Papaya_Salad.html

Spicy Soup with Prawn and Lemon Grass [Tom Yum Goong]

Spicy Soup with Prawn and Lemon Grass [Tom Yum Goong] Tom Yum Goong soup combines all the exotic flavours of Thai Food bringing together herbs ingredients such as lemongrass, chillies, ginza and coriander.

Spicy Soup with Prawn and Lemon Grass Ingredients

1. 12 medium-size shrimps, deveined

2. 10 mushrooms

3. 1 stalk of lemon grass (lightly pounded and cut into 2" long)

4. 3 lime leaves

5. 1 teaspoon of salt

6. 2 tablespoons of fishsauce

7. 3 tablespoons of lime juice

8. 6 hot peppers (pounded lightly)

9. 4 cups of water

10. 1/2 cup of roughly cut coriander leaves

Spicy Soup with Prawn and Lemon Grass Preparations

1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.

2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.

3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.

infomation :http://www.thaifooddb.com/recipes/Spicy_Soup_with_Prawn_and_Lemon_Grass.html

Spicy Soup with Prawn and Lemon Grass [Tom Yum Goong]

Spicy Soup with Prawn and Lemon Grass [Tom Yum Goong] Tom Yum Goong soup combines all the exotic flavours of Thai Food bringing together herbs ingredients such as lemongrass, chillies, ginza and coriander.

Spicy Soup with Prawn and Lemon Grass Ingredients

1. 12 medium-size shrimps, deveined

2. 10 mushrooms

3. 1 stalk of lemon grass (lightly pounded and cut into 2" long)

4. 3 lime leaves

5. 1 teaspoon of salt

6. 2 tablespoons of fishsauce

7. 3 tablespoons of lime juice

8. 6 hot peppers (pounded lightly)

9. 4 cups of water

10. 1/2 cup of roughly cut coriander leaves

Spicy Soup with Prawn and Lemon Grass Preparations

1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.

2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.

3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.

infomation :http://www.thaifooddb.com/recipes/Spicy_Soup_with_Prawn_and_Lemon_Grass.html

Green Curry with Chicken [Kang Kaew Wan Kai]

Green Curry with Chicken [Kang Kaew Wan Kai]

Kang Kaew Wan is a popular dish of chicken in a spicy green curry. It combines many herbs such as basil leaves, chillies, kaffir lime leaves. Serve hot as part of a main meal.

Green Curry with Chicken Ingredients

1. 1/4 cup green curry paste

2. 350 grams chicken breast or thigh, cut in bite-size pieces

3. 1 1/4 cups coconut milk

4. 1/4 cup thai basil leaves

5. 2 eggplants, cut into small pieces.

6. 1/2 cup chicken stock

7. 2 teaspoons palm sugar

8. 3 tablespoons fish sauce

9. 2 red chilies, sliced diagonally

10. 4 kaffir lime leaves

Green Curry with Chicken Preparations

1. Bring 1 1/4 cups of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.

2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.

3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

infomation:http://www.thaifooddb.com

Green Curry with Chicken [Kang Kaew Wan Kai]

Green Curry with Chicken [Kang Kaew Wan Kai]

Kang Kaew Wan is a popular dish of chicken in a spicy green curry. It combines many herbs such as basil leaves, chillies, kaffir lime leaves. Serve hot as part of a main meal.

Green Curry with Chicken Ingredients

1. 1/4 cup green curry paste

2. 350 grams chicken breast or thigh, cut in bite-size pieces

3. 1 1/4 cups coconut milk

4. 1/4 cup thai basil leaves

5. 2 eggplants, cut into small pieces.

6. 1/2 cup chicken stock

7. 2 teaspoons palm sugar

8. 3 tablespoons fish sauce

9. 2 red chilies, sliced diagonally

10. 4 kaffir lime leaves

Green Curry with Chicken Preparations

1. Bring 1 1/4 cups of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.

2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.

3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

infomation:http://www.thaifooddb.com

Stir-Fried Chicken with Holy basil leaves [Pad Krapao Gai]

Stir-Fried Chicken with Holy basil leaves [Pad Krapao Gai]

This Chicken Basil Recipe is one of the classics Thai menu. It made using holy basil which has a slightly hot taste to it but you can use any sort of basil you like.

Stir-Fried Chicken with holy basil leaves Ingredients

1. 450 grams chicken thighs, cut into bite-size pieces

2. 5 cloves garlic, finely chopped

3. 1/2 cup onion, sliced

4. 2 tablespoons vegetable oil

5. 2 teaspoons black soy sauce

6. 2 tablespoons fish sauce

7. 1 cup fresh holy basil

8. 7 chillies, chopped and pounded coarsely

9. Dash of ground white pepper

Stir-Fried Chicken with holy basil leaves Preparations

1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.

2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.

3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.

information :http://www.thaifooddb.com/recipes/Stir-Fried_Chicken_with_basil_leaves.html

Stir-Fried Chicken with Holy basil leaves [Pad Krapao Gai]

Stir-Fried Chicken with Holy basil leaves [Pad Krapao Gai]

This Chicken Basil Recipe is one of the classics Thai menu. It made using holy basil which has a slightly hot taste to it but you can use any sort of basil you like.

Stir-Fried Chicken with holy basil leaves Ingredients

1. 450 grams chicken thighs, cut into bite-size pieces

2. 5 cloves garlic, finely chopped

3. 1/2 cup onion, sliced

4. 2 tablespoons vegetable oil

5. 2 teaspoons black soy sauce

6. 2 tablespoons fish sauce

7. 1 cup fresh holy basil

8. 7 chillies, chopped and pounded coarsely

9. Dash of ground white pepper

Stir-Fried Chicken with holy basil leaves Preparations

1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.

2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.

3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.

information :http://www.thaifooddb.com/recipes/Stir-Fried_Chicken_with_basil_leaves.html

Kai Jeow Moo Sub (Pork Omelet)

Kai Jeow Moo Sub (ไข่เจียวหมูสับ - Pork Omelet)





Kai Jeow Moo Sub (ไข่เจียวหมูสับ - Pork Omelet)



2 eggs
2 tablespoons nam pla
1 teaspoon Maggi seasoning
¼ cup chopped green onions and red peppers
8 ounces ground pork
½ cup oil


Combine the eggs with the fish sauce, Maggi seasoning, green onions and red peppers. Beat the mixture well and add the ground pork. Continue to stir until the ground pork is evenly dispersed. Heat an 8 inch skillet and add a quarter of the oil. Wait for the pan to get hot, then pour in a quarter of the egg mixture. Turn down the temperature to medium-high and fry the mixture for 2 minutes, or until cooked. Turn the omelet on to a plate and continue the cook the remaining mixture in the extra oil until all four omelets are cooked

ขอขอบคุณ  :  http://www.allthaifood.com

Kai Jeow Moo Sub (Pork Omelet)

Kai Jeow Moo Sub (ไข่เจียวหมูสับ - Pork Omelet)





Kai Jeow Moo Sub (ไข่เจียวหมูสับ - Pork Omelet)



2 eggs
2 tablespoons nam pla
1 teaspoon Maggi seasoning
¼ cup chopped green onions and red peppers
8 ounces ground pork
½ cup oil


Combine the eggs with the fish sauce, Maggi seasoning, green onions and red peppers. Beat the mixture well and add the ground pork. Continue to stir until the ground pork is evenly dispersed. Heat an 8 inch skillet and add a quarter of the oil. Wait for the pan to get hot, then pour in a quarter of the egg mixture. Turn down the temperature to medium-high and fry the mixture for 2 minutes, or until cooked. Turn the omelet on to a plate and continue the cook the remaining mixture in the extra oil until all four omelets are cooked

ขอขอบคุณ  :  http://www.allthaifood.com

Pumpkin Ball in coconut cream (Bua Loy Kai waan)

Bua Loy Kai waan
Thai name: บัวลอย ไข่หวาน

Today, I would like to indroduce the Thai desserts menu " Bua Loy Kai waan ".

Ingredients:

• 400 g. Glutinous Rice flour
• 200 g. Pumpklin boiled.
• 250 g. sugar
• 1 tts salt
• 400 g. coconut milk
• Water
• 4 - 5 Pandanus leaves
• 1 tbs Corn Starch
• Egg

Cooking Method :





Mix the Glutinous Rice flour with the pumpklin and 1 tbs. water (you may need more than 1 tbs. water depend on the dough.) Knead well and make small ball.

• Add 100g sugar and 1 tts. salt into the coconut milk. Use medium heat (not be boiled). Dissolve 1 tbs Corn Starch with 1/4 cup of water then put in coconut milk. Continue with low heat and stirring around 3 minutes.
• Checking test.
  
  
  
  
  • Boil the small ball when it float to the top then dip it up.
  • Prepare the sugar syrup as dissolve 150 g. sugar and 2 cup of water then boil it with meduim heat. Wait until the syrup get thick. Break the egg and boil in syrup.
    
    
    
    
    • Put the boiled small ball, sweet egg and coconut milk together then ready for serve.
    Tips:
    
    • Every  the boil step I will put the pandanus leaves for aroma.
    
    
    • You can try carrot, taro or pandanus juice to make diffent color for small ball.

Pumpkin Ball in coconut cream (Bua Loy Kai waan)

Bua Loy Kai waan
Thai name: บัวลอย ไข่หวาน

Today, I would like to indroduce the Thai desserts menu " Bua Loy Kai waan ".

Ingredients:

• 400 g. Glutinous Rice flour
• 200 g. Pumpklin boiled.
• 250 g. sugar
• 1 tts salt
• 400 g. coconut milk
• Water
• 4 - 5 Pandanus leaves
• 1 tbs Corn Starch
• Egg

Cooking Method :





Mix the Glutinous Rice flour with the pumpklin and 1 tbs. water (you may need more than 1 tbs. water depend on the dough.) Knead well and make small ball.

• Add 100g sugar and 1 tts. salt into the coconut milk. Use medium heat (not be boiled). Dissolve 1 tbs Corn Starch with 1/4 cup of water then put in coconut milk. Continue with low heat and stirring around 3 minutes.
• Checking test.
  
  
  
  
  • Boil the small ball when it float to the top then dip it up.
  • Prepare the sugar syrup as dissolve 150 g. sugar and 2 cup of water then boil it with meduim heat. Wait until the syrup get thick. Break the egg and boil in syrup.
    
    
    
    
    • Put the boiled small ball, sweet egg and coconut milk together then ready for serve.
    Tips:
    
    • Every  the boil step I will put the pandanus leaves for aroma.
    
    
    • You can try carrot, taro or pandanus juice to make diffent color for small ball.

Pumpkin Ball in coconut cream (Bua Loy Kai waan)

Bua Loy Kai waan
Thai name: บัวลอย ไข่หวาน

Today, I would like to indroduce the Thai desserts menu " Bua Loy Kai waan ".

Ingredients:

• 400 g. Glutinous Rice flour
• 200 g. Pumpklin boiled.
• 250 g. sugar
• 1 tts salt
• 400 g. coconut milk
• Water
• 4 - 5 Pandanus leaves
• 1 tbs Corn Starch
• Egg

Cooking Method :





Mix the Glutinous Rice flour with the pumpklin and 1 tbs. water (you may need more than 1 tbs. water depend on the dough.) Knead well and make small ball.

• Add 100g sugar and 1 tts. salt into the coconut milk. Use medium heat (not be boiled). Dissolve 1 tbs Corn Starch with 1/4 cup of water then put in coconut milk. Continue with low heat and stirring around 3 minutes.
• Checking test.
  
  
  
  
  • Boil the small ball when it float to the top then dip it up.
  • Prepare the sugar syrup as dissolve 150 g. sugar and 2 cup of water then boil it with meduim heat. Wait until the syrup get thick. Break the egg and boil in syrup.
    
    
    
    
    • Put the boiled small ball, sweet egg and coconut milk together then ready for serve.
    Tips:
    
    • Every  the boil step I will put the pandanus leaves for aroma.
    
    
    • You can try carrot, taro or pandanus juice to make diffent color for small ball.

Khow Pad Moo (Thai Pork Fried Rice)

Khow Pad Moo (Thai Pork Fried Rice) ข้าวผัดหมู


Makes 4 Servings

Ingredients

2 cups cooked white rice
1 egg
1/2 medium onion, sliced
1/4 red bell pepper, seeded and sliced to strips
1/4 green bell pepper, seeded and sliced to strips
1/2 tomato, cut into chunks
1 green onion, chopped 1 clove garlic, peeled and minced
1/2 cup pork, sliced
2 tbsp fish sauce
1 tbsp kecap manis (sweet soy sauce)
1 tbsp sugar
1/4 tsp white pepper
vegetable oil
cilantro
cucumber

Complimenting Sauce
2 tbsp fish sauce
2 tbsp lemon juice
chopped thai chili peppers

Procedure

In a frying pan, heat oil. Add garlic. Stir fry pork until done. Break egg into pan and scramble until cooked.

Add rice, soy sauce, fish sauce, sugar and white pepper. Continue cooking until rice is hot, adjusting temperature as needed. Add onions, sliced peppers and tomato chunks. Toss in chopped green onions.

Garnish with cucumber slices and cilantro sprig. Serve with complimenting sauce on the side.

TIP:
If kecap manis is unavailable, use mollasses with a little vegetable stock stirred in.

ขอบคุณครับ : http://thecookmobile.com/khow-pad-moo-thai-pork-fried-rice/

Khow Pad Moo (Thai Pork Fried Rice)

Khow Pad Moo (Thai Pork Fried Rice) ข้าวผัดหมู


Makes 4 Servings

Ingredients

2 cups cooked white rice
1 egg
1/2 medium onion, sliced
1/4 red bell pepper, seeded and sliced to strips
1/4 green bell pepper, seeded and sliced to strips
1/2 tomato, cut into chunks
1 green onion, chopped 1 clove garlic, peeled and minced
1/2 cup pork, sliced
2 tbsp fish sauce
1 tbsp kecap manis (sweet soy sauce)
1 tbsp sugar
1/4 tsp white pepper
vegetable oil
cilantro
cucumber

Complimenting Sauce
2 tbsp fish sauce
2 tbsp lemon juice
chopped thai chili peppers

Procedure

In a frying pan, heat oil. Add garlic. Stir fry pork until done. Break egg into pan and scramble until cooked.

Add rice, soy sauce, fish sauce, sugar and white pepper. Continue cooking until rice is hot, adjusting temperature as needed. Add onions, sliced peppers and tomato chunks. Toss in chopped green onions.

Garnish with cucumber slices and cilantro sprig. Serve with complimenting sauce on the side.

TIP:
If kecap manis is unavailable, use mollasses with a little vegetable stock stirred in.

ขอบคุณครับ : http://thecookmobile.com/khow-pad-moo-thai-pork-fried-rice/

Red Salted Egg Salad (ยำไข่เค็ม Yam kai kem)

Red Salted Egg Salad (ยำไข่เค็ม Yam kai kem)

Red Salted Egg Salad (ยำไข่เค็ม Yam kai kem)

Red Salted Egg Salad (ยำไข่เค็ม Yam kai kem)

plah koong (พล่ากุ้ง)

Thai Recipe Ingredients

* 400 grams medium-sized shrimps, cleaned, shelled and deviened

* 2 lemongrasses, finely sliced

* 1 onion, sliced

* 2 spring onions, sliced

* 1 tablespoon chopped coriander

* 2 kaffir lime leaves, finely sliced

* 10 mint leaves

* 5-10 chilies, chopped

* 2 tablespoons roasted chili paste

* 3 tablespoons lime juice

* 2 tablespoons fish sauce

* 1 teaspoon sugar



Thai Food Preparations

1. Heat water in a pot until boiling. Then scald the shrimps in boiled water for just a short time. Remove and drain.


2. In a small bowl, prepare the sauce by adding lime juice, fish sauce, sugar and roasted chili paste. Stir until all ingredients mixed well.


3. In a big bowl, add the shrimps, prepared sauce, lemongrass, onion, chili, spring onion, coriander, kaffir lime leaves and mint leaves. Stir until all ingredients mixed well.


4. Transfer to a serving plate. Garnish with coriander leaves and serve immediately.

(For 2 Serving)

plah koong (พล่ากุ้ง)

Thai Recipe Ingredients

* 400 grams medium-sized shrimps, cleaned, shelled and deviened

* 2 lemongrasses, finely sliced

* 1 onion, sliced

* 2 spring onions, sliced

* 1 tablespoon chopped coriander

* 2 kaffir lime leaves, finely sliced

* 10 mint leaves

* 5-10 chilies, chopped

* 2 tablespoons roasted chili paste

* 3 tablespoons lime juice

* 2 tablespoons fish sauce

* 1 teaspoon sugar



Thai Food Preparations

1. Heat water in a pot until boiling. Then scald the shrimps in boiled water for just a short time. Remove and drain.


2. In a small bowl, prepare the sauce by adding lime juice, fish sauce, sugar and roasted chili paste. Stir until all ingredients mixed well.


3. In a big bowl, add the shrimps, prepared sauce, lemongrass, onion, chili, spring onion, coriander, kaffir lime leaves and mint leaves. Stir until all ingredients mixed well.


4. Transfer to a serving plate. Garnish with coriander leaves and serve immediately.

(For 2 Serving)

STIR FRIED GREEN MUSSELS WITH ROASTED CHILI PASTE

STIR FRIED GREEN MUSSELS WITH ROASTED CHILI PASTE(หอยแมลงภู่ผัดน้ำพริกเผา
)
STIR FRIED GREEN MUSSELS WITH ROASTED CHILI PASTE


Thai Recipe Ingredients


* 450 grams fresh green mussels, 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 water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.


2. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.


3. Add cooked green mussels and stir for a 20 seconds. Then add fish sauce, sugar, chili and roasted chilli paste.


4. 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 hot steamed rice.

STIR FRIED GREEN MUSSELS WITH ROASTED CHILI PASTE

STIR FRIED GREEN MUSSELS WITH ROASTED CHILI PASTE(หอยแมลงภู่ผัดน้ำพริกเผา
)
STIR FRIED GREEN MUSSELS WITH ROASTED CHILI PASTE


Thai Recipe Ingredients


* 450 grams fresh green mussels, 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 water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.


2. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.


3. Add cooked green mussels and stir for a 20 seconds. Then add fish sauce, sugar, chili and roasted chilli paste.


4. 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 hot steamed rice.

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.

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.