Lap Kai

Lap Kai

Savory chopped chicken salad

2 cups chopped chicken breast with skin,
2 table spoon sliced shallot,
2 table spoon chopped phak chi farang,
1/4 vup mint leaves,
2-3 table spoon ground parched rice,
1-2 table spoon ground dried chillies,
4 table spoon lime juice,
3 table spoon fish sauce,
Fresh vegetables : Cucumbers, Yard-long beans, Chinese cabbage, Lettuce spring onion.


Preparation

1) Mix 2 tablespoonsful of the lime juice with the chopped chicken. Place the chicken in a dry wok over moderate heat and stir until the chicken is done. Turn off the heat.
2) Toss with the chicken the rest of the lime juice, the fish sauce, ground parched rice, ground chilli, shallot, phakchi farang, and mint. Taste and season additionally as desired.
3) Serve with fresh vegetables.
Note : If you like giblets, you can cut these up into small pieces and dry fry with the chicken breast meat

Yam Khaep Mu

Yam Khaep Mu
Crisp Pork Skin Salad
1 cup thinly silced crisp-fried pork skin ,1 table spoon kaffir lime leaves,sliced into thin strips,1 dried chili,1 table spoon crisp fried shallot slices,1 garlic bulb,1 table spoon salt,1 table spoon fish sauce,1 table spoon lime juice,
Preparation
1) Wash the chili and garlic and then roast. Peel the garlic, and then pound it together with the chili and salt until finely ground.2) Mix the ground chili and garlic, fish sauce, lime juice, with the pork skin, transfer to a serving dish, sprinkle with the fried shallot, kaffir lime leaves.

Tom Yam Kha Mu

Tom Yam Kha Mu
Sour and spicy fresh pork hock soup.
1 kilogram fresh pork hock,3 lemon grass stems,3 kaffir lime leaves,6 roasted dried spur chilies,2 table spoon lime juice,3 table spoon fish sauce,5 cups water.
Preparation1) Single the hock over a fire until the skin truns yellow. Scrape with a knife to remove any hair. Wash, and then cut into disk-shaped slices. 2) Pour the water into a pot. Crush the lemon grass, slie into short lengths, and add to the pot. Tear the kaffir lime leaves into pieces and add to he pot. Put in the pork and place the pot over low heat. When the water boils, skim off the fat floating on the surface, simmer slowly until the pork is tender, and then remove from the heat. Be careful not to overcook. 3) Place lime juice and fish sauce in a bowl with torn spur chili, dip the hot soup into the bowl, stir gently, taste and season additionally as you like, and then serve right away.

Si-Khrong Mu Thot

Si-Khrong Mu Thot
Fried spareribs marinated in pineapple juice 1 kilogram tender spareribs,1 table spoon finely pounded garlic,1/2 table spoon ground pepper,1 table spoon ground roasted coriander seed,1 table spoon brown sugar,1 table spoon salt,1/2 table spoon dark soy sauce,1 table spoon fish sauce,1/2 CUP pineapple juice,cooking oil for frying.
Preparation1) Wash the spareribs, cut into bite-size pieces, and marinate in the pineapple juice for about half an hour.2) Now, rub the ribs with a mixture of the dark soy sauce, light soy sauce, fish sauce, garlic, pepper, salt, sugar, and ground coriander seed and marinae for aother half an hour or so.3) Pour enough oil into a wok on medium heat to form a pool about 3 centimeter (1 inch) deep in the middle and fry the spareribs, a few pieces at a time, until mouth wateringly golden brown. Remove from the oil and serve them with lettuce, pineapple, and spring onion.

Mu krop

Mu Krop

Crisp-fried pork belly.

1 kilogram pork belly with thick lean layers,
1 table spoon salt,
1/2 cup vinegar,
1 table spoon honey,
Cooking oil for frying.

Preparation

1) Cut the pork lengthwise into four equal pieces and wash.
2) Boil the pork in water, add 2 teaspoonful of salt, boil about 30-40 minutes, remove from the water, and place on a gridiron.
3) In a pot, simmer the vinegar and the honey until melted. Spoon this sauce over the pork, continue this for awhile, and then sprinkle the pork on all sides with the salt. Next, hang the pork in a breezy spot or in the wind of an electric fan until dry.
4) With a fork, prick the skin and flesh on all surfaces of the pork. Deep fry until crisp and golden brown, drain, cut into bite-size slices, and serve.

Tom Yam Het

Tom Yam Het

Sour and spicy mushroom soup.

500 grams rice-staw mushrooms,
2 lemon grass stems,
10 hot chilies,
2-3 dried chilies,
1 coriander plant,
1/2 tea spoon salt,
2-3 table spoon lime juice,
2-3 table spoon fish sauce.

Preparation

1) Wash the mushrooms, and cut into pieces.
2) Cut the lemon grass into lengths and crush them. tear the kaffir lime leaves. Pick the leaves from the coriander plant. Hit the hot chilies with a pestle just enough to break them open. Roast the dried chilies and then tear them into pieces.
3) Heat 4 cups water in a pot. When it boils, put in the lemon grass, kaffir lime leaves, and mushrooms. Season with fish sauce and salt. When the mushrooms are done, take the pot off the heat and add the lime juice and both kinds of chilies.
4) Dip, the soup into a serving dish and sprinkle with coriander leaves.

Pla Kon

Pla Kon Fried Fish Cakes 1 cup mashed steamed sole meat, 3 table spoon mashed bolled potato, 1 table spoon finely chopped celery or Chinese soup celery, 5 green beans, boiled and cut into short lengths, 1/2 carrot, boiled and sliced, 1 egg, 1/4 cup toasted bread crumbs, 1/2 tea spoon salt, 2 table spoon fresh milk, 2 cup cooking oil for frying, Absorbent paper. Preparation 1) Blend together the fish, potato, salt, celery, and egg, and the milk, and knead to mix. 2) Divide into five portions, mold each into a cake, and coat with the toasted bread crumbs. Deep fry in hot oil until golden brown. 3) Remove from the oil, drain on absorbent paper, and serve with the carrot and beans.

Pla Kao Rat Phrik

Pla Kao Rat Phrik

Fried grouper with chili sauce

1 grouper weighing 500 grams,
15 hot chilies,
10 shallots,
10 garlic cloves,
1 table spoon chopped coriander root,
1 table spoon palm sugar,
3 table spoon tamarind juice,
2 table spoon fish sauce.

Preparation

1) Scale, clean, and wash the fish, score the flesh on either side attractively, and allow to drain.
2) Heat the 2 cups of oil in a deep wok. When hot, fry the grouper over medium heat. Wait until the fish is golden brown on one side before turning it over to fry on the other ; in this way, it will not stick to the wok. When nicely done on both sides, remove from the oil, drain, and place on a serving dish.
3) Peel the shallots and garlic, chop finely together with the chilies and coriander root, and then stir fry, using the 2 table spoon of oil, until fragrant.
4) Add the tamarind juice, fish sauce, and palm sugar, and then pour over the grouper and serve.

Pla Chon Op Wai

Pla Chon Op Wai

Serpent-head fish baked with wine

1 serpent-head fish weighing about 1 kilogram,
1 table spoon ground pepper,
2 tea spoon salt,
4 table spoon white wine,
1 table spoon butter.

Preparation

1) Scale the fish and wash thoroughly. Cut along the back from head to tail and open the body out. With a sharp knife, remove the bones. Remove the entrails, and wash well once again.
2) Rub the entire body with the salt and peper and then apply the butter. Bake at 350 ํ F. for about 25 minutes until golden ; then, pour the wine over the fish and bake for 5 more minutes. Serve with sauce and vegetable as you like.
3) Sauce : pound 10 garlic colves, 2 coriander roots, and 7 hot chillies until finely ground, transfer to small bowl, add 1 1/2 table spoon lime juice and 1/2 table spoon salt, stir to mix, and serve with the serpent-head.

Khai Luk Khoei

Khai Luk Khoei

Fried hard-boiled eggs with tamarind sauce

10 unshelled boiled Chicken eggs (or duck eggs),
1/2 cup coriander leaves,
7 crisp-fried dried hot chilies,
3 table spoon crisp fried shallot slices,
1/3 cup palm sugar,
1/2 cup tamarind juice,
2 table spoon fish sauce,
1/4 cup cooking oil for frying.

Preparation

1) Heat the oil in a wok. When hot, fry the eggs whole. When they are golden brown all over, remove and set aside.
2) In the 1 tablespoonful of oil used for frying the shallot, stir fry the palm sugar. Add the tamarind juice and fish sauce and continue stir frying until thickened. The taste should be sour, salty, and sweet. When ready, remove from the heat.
3) Before serving, cut the eggs in half and arrange on a plate with the yolks upward. Dip the sauce over the eggs and sprinkle them with the fried shallot, fried chilies, and coriander leaves.

Kaeng Jeut Khai Jiao

Kaeng Jeut Khai Jiao

Omelette in broth.

3-4 eggs,
1-2 lettuce plants,
1 tea spoon dried salted vegetable,
1 coriander plant,
1 tea spoon chopped garlic,
1/2 tea spoon ground pepper,
2-3 table spoon fish sauce,
5 cups soup stock or water,
4 table spoon cooking oil.

Preparation

1) Bring the stock to a boil. if you with to add pork, drop small lumps of the grond meat into the stock.
2) Beat the eggs and fry in a wok until firm. Now, move the egg off to one side, put in the garlic, and saute until fragrant and golden; Next, return the egg to the middle, break up with the spatula into pieces, transfer the contents of the wok to the pot, and when the stock returns to a boil, add the fish sauce
3) Place lettuce leaves in a bowl, clip the soup into hte bowl, sprinkle with the pepper, coriander greens, and dried salted vegetable, and serve hot.

Tom Kha Kai

Tom Kha Kai

Chicken boiled with galangal in coconut milk.

300 grams chicken meat,
1/2 cup thin slices of young galangal,
1 lemon grass stem, cut into slices,
5 kaffir lime leaves, torn into pieces,
5-6 small hot chillies, broken open,
5 shallots, crushed,
1 cup coconut cream,
2 1/2 cups coconut milk,
1 table spoon salt,
3 table spoon lime juice,
2 table spoon fish sauce.

Preparation

1) Wash the chicken and cut it into thin slices.
2) Bring the coconut milk to a boil and add the galangal, lemon grass, shallot, and kaffir lime leaves. Add the chicken, salt and simmer slowly over low heat. When the chicken is done, pour the coconut cream onto the soup, stir gently, and when the soup returns to a boil, turn off the heat.
3) Add the fish sauce, lime juice, and chillies, transfer to a bowl, and serve hot.

Thot Man Neua Sap

Thot Man Neua Sap

Fried spiced meatballs.

300 grams ground beef,
1-2 eggs, beaten,
3 medium-sized potatoes,
3 stalks Chinese celery, chopped fine,
3 thin slices of nutmeg,
1/2 cup wheat flour,
15 peppercorns,
1 1/2 tea spoon salt,
Cooking oil for frying.

Preparation

1) Boil the potatoes and then dice them.
2) Pound the pepper, nutmeg, and salt until finely ground, add to the ground beef and diced potatoes, and mix thoroughly. (Talk a small amount, wrap it in banana leaf, roast, and taste ; if not salty enough, add salt.)
3) Mix the celery with the beef and potato, form into balls about the size of a small egg, smear with beaten egg, and flour.
4) Pour oil into a wok over high heat and fry the meatballs until crisp and golden brown on the outside.
5) Serve hot with catsup or chilli sauce.

Seua Rong Hai

Seua Rong Hai

Spicy broiled beef.

300 grams beef with fat,
1 table spoon light soy sauce,
1 tea spoon sauce.

Preparation

1) Wash the beef and then marinate with the soy and fish sauces for between on and two hours.
2) Broil the meat over a low charcoal fire until done to the desired degree, cut into thin slices, and serve with the sauce and spring onions.

Sauce Ingredients

1 tea spoon ground dried chillies,
1 tea spoon ground parched rice,
1 table spoon thinly sliced shallot,
2 table spoon lime juice,
3 table spoon fish sauce.

Mix the ingredients together and serve in small bowl.

Neua Daet Diao

Neua Daet Diao

Fried sun-dried beef.

500 grams beef,
1 garlic bulb,
3 coriander roots,
1 tea spoon curry powder,
1/2 tea spoon ground pepper,
1 table spoon sugar,
2 table spoon whiskey,
2 table spoon oyster sauce,
2 table spoon fish sauce,
3-4 cups cooking oil for deep frying.

Preparation

1) Wash the beef well and cut into strips about 1 cm. thick.
2) Pound the garlic, coriander roots, and pepper together until finely ground. Rub this into the beef, add the fish sauce, whiskey, oyster sauce, sugar, and curry powder, work around together, and then allow to marinate for about an hour. Then , lay the strips out in the sun and leave them for one day, turning from time to time.
3) Deep fry the beef in hot oil. When done, drain and serve with chilli sauce, lettuce, sliced tomato and cucumber.

Tun Ma-ra Yat Sai, boiled stuffed bitter gourd

Tun Ma-ra Yat Sai

Boiled stuffed bitter gourd.

2 Chinese bitter gourds,
200 grams white prawns,
200 grams pork,
1 1/2 table spoon fish sauce,
1 1/2 cups soup stock or water.

Preparation

1) Wash the bitter gourds, cut them crosswise into 3-inch sections, and remove the insides with a fork.
2) Wash the prawns and shell them ; only the meat is used.
3) Chop the prawn and pork together, mix in the fish sauce, and fill the bitter gourd sections with the mixture.
4) Place the filled sections in a pot, pour in the stock, put the lid on the pot, and simmer until the gourd is tender. Taste, and add more fish sauce if you wish.

Tom Yam Pla Ka-Phong Khao

Tom Yam Pla Ka-phong Khao

Sour and spicy sea perch soup.

1 sea perch weighing 500 grams,
100 grams rice-staw mushrooms slices in half,
1 stem of lemon grass, crushed and cut into short pleces,
5 slices of galangal,
10 crushed hot chillies,
4 crushed shallots,
5 kaffir lime leaves,
1 coriander plant,
2 table spoon lime juice,
1 table spoon fish sauce,
3 cups water.

Preparation

1) Scale, clean, and wash the fish and cut into pieces.
2) Place the water in a pot over medium heat and add the lemon grass, shallots, kaffir lime leaves torn into pieces, galangal, and chillies.
3) When the water has come to a good boil, add the fish and the mushrooms.
4) Add fish sauce and lime juice to taste, sprinkle with coriander greens, and serve hot.

Tom Yam Kung

Tom Yam Kung

Sour and Spicy Prawn Soup

6 large spiny-clawed prawns,
1 lemon grass stem, cut into short lengths,
2-3 kaffir lime leaves, torn into pieces,
5-6 crushed hot chilies,
3 table spoons lime juice,
1-2 table spoons fish sauce,
3 cups soup stock.

Preparation

1) Shell and devein the prawns and remove all inedible parts.
2) Heat the stock in a pot. When it is boiling, put in the lemon grass and then the prawns. Season with the fish sauce, chillies, and limon juice.

Then, add the kaffir lime leaves remove from the, and serve hot.

Note : Ground dried chillies can be substituted for the hot chillies in this recipe; add 1 teaspoonful of ground dried chillies to the boiling stock

Pla Thu Priao Wan

Pla Thu Priao Wan

Fried mackerel in sweet and sour sauce.

2 fresh short-bodied mackerel,
1 coriander plant,
4 red spur chillies,
7 garlic cloves,
2 table spoon sugar,
2 table spoon tamarind juice,
2 table spoon fish sauce,
1/2 cup water,
5 table spoon cooking oil.

Preparation

1) Wash and clean the mackerel.
2) Heat 3 tablespoonful of the oil in a wok. When it is hot, fry the fish golden brown, remove, and set aside,
3) Pour the chillies and garlic well.
4) Heat 2 tablespoonful of the oil in a wok. when hot, stir fry the pounded garlic and chilli until fragrant, add the tamarind juice, fish sauce, and sugar, and mix.
5) Return the fried mackerel to the wok, add the water, simmer to allow the sauce to penetrate the fish, taste and season additionally as desired, and then turn off the heat.
6) Garnish with coriander greens before serving.

Pla Thot

Pla Thot
Fried fish steaks.
1 or 2 sea perch or Spanish mackerel steaks,1 tea spoon salt,2 slices of lime,Cooking oil for frying.
Preparation1) Wash the steaks. Cut so they are about half the size of the palm of the hand. The pieces should not be too thick, for they would not become done all the way through. Rub the fish with the salt. 2) Fry the fish over medium heat. When done and golden, remove from the oil, place on a dish, squeeze a little lime onto the fish, and serve.

Pla Samli Chup Paeng Thot

Pla Samli Chup Paeng Thot
Kingfish fried in batter.
1 kingfish,1/2 cup wheat flour,1/4 cup water,Cooking oil for frying.
Preparation1) Clean the fish, wash well, slice open down the length of the back, and remove the bones. 2) Mix the flour and water. 3) Heat enough oil to deep fry the fish in a wok. Dip the fish into the batter so that it is coated completely. Fry the fish until golden brown, transfer to a plate, and serve with chilli sauce or some other sauce you like.

Pla Meuk Thot

Pla Meuk Thot

Fried Squid
500 grams medium sized squid,150 grams tapioca flour,1 table spoon ground pepper,1 1/2 table spoon light soy sauce,50 grams garlic,2 cups cooking oil for frying.
Preparation
1) Wash the squid, remove the inedible parts, and cut crosswise into slices 3 centimeter (1 inch) wide,2) Pound the garlic and pepper until finely ground. Mix this thoroughly with the squid, add the soy sauce, and then allow to stand for a short while.3) Mix the squid with the tapioca flour and fry in medium hot oil. When browned, transfer to dish and serve with chili sauce.

Pla Ma-nao

Pla Ma-nao
Fried buttered Spanish mackerel steaks.
2 Spanish mackerel steaks,1/4 cup wheat flour,1/4 tea spoon ground dried chillies,1/4 tea spoon ground pepper,1/2 tea spoon salt,2 tea spoon lime juice,A quarter of a 227 g bar of butter, melted,Cooking oil for frying.
Preparation1) Mix the melted butter and lime juice in a bowl and set aside. 2) In another bowl, mix the flour, salt, and pepper.3) Dip the fish in the butter and then coat with the flour.4) Deep fry the fish. When done, place on a dish, sprinkle with a little ground dried chilli, and serve.

Pla Ka- Phong Khao Phao

Pla Ka- Phong Khao Phao
Sea perch broiled in banana leaf
1 sea perch weighing about 500 grams,2 table spoon crisp-fried shallot slices,1 table spoon ground pepper,2 table spoon light soy sauce,1 table spoon oyster sauce.
Preparation1) Scale and clean the fish, wash well, and place in a bowl. 2) Stir together the soy sauce, pepper, and oyster sauce, rub the fish with this mixture, allow to marinate for about 30 minutes, and then rub the fish with the fried shallot. 3) Wrap the perch in banana leaf and then in aluminum foil and then roast over a charcoal fire. When done, remove the fish from the wrappings, arrange attractively on a platter, and serve with vegetables and this sauce. 4) Sauce : in a pot, simmer 1/2 cup tamarind juice, 3 table spoon palm sugar, and 1 1/2 table spoon soy sauce until thickened, then, remove from the heat, transfer to a small bowl, and sprinkle with the sliced chillies and shallots.

Fried Pomfret

Pla Jalamet Khao Thot
Fried pomfret
1 white pomfret weighing between 500 and 600 grams,1 table spoon tapioca flour,3 cups cooking oil for frying.
Preparation1) Wash and clean the pomfret, score the flesh on both sides, and flour it with the tapioca flour. 2) Pour the oil into a wok on medium heat, and when it is hot, fry the pomfret golden brown on both sides ; then, remove from the oil, drain, and serve with the sauce and fresh vegetables.
Sauce Ingredients
3-4 hot chillies, sliced thin,1-2 shallots, sliced thin,1 table spoon lime juice,1 table spoon fish sauce.
Mix all the ingredients together and serve in a small bowl.

Pla Insi Thot

Pla Insi Thot
Fried spanish mackerel steak.
1 Spanish mackerel steak weighing 200 grams,1 tea spoon salt,Cooking oil for frying.
Preparation1) Wash the mackerel steak. Dissolve the salt in enough water to cover the steak and soak it for about 10 minutes. Rinse the steak once in fresh water and then allow to dry. 2) Fry the mackerel steak in medium hot oil until golden brown, remove from the oil, drain, place on a dish, and serve.

Dried dorab

Pla Darp Thot
Fried dorab.
1 dorab,2 tea spoon salt,1 cup cooking oil for frying.

Preparation1) Wash and clean the fish, and then cut it into four pieces. 2) Rub the fish with the salt, allow to rest for a short time, and then wash in fresh water.3) Pour the oil into a wok on high heat. When the oil is very hot, fry the fish so that it is crisp on the outside and tender inside. 4) Serve as is or with light soy sauce or chilli fish sauce some other sauce you like.

Salty fried prawns

Kung Thot Khem
Salty fried prawns.
500 grams white prawns,1 tea spoon salt,1 cup cooking oil for frying.
Preparation1) Wash the prawns and cut their feelers off ; they need not be shelled. 2) Place the prawns in a pot and rub them thoroughly with the salt and allow them to rest a few minutes. Pour the oil into a wok over medium heat, and when good and hot, fry the prawns. When they are done and golden brown, remove them from the oil and drain.3) Place the prawns on a serving dish ; they will have a salty tang.

Kung Ten

Kung Ten
Spicy broiled prawns
3 large spiny-clawed prawns,1 head lettuce, sliced into strips,2 table spoon chopped hot chillies,2 table spoon chopped garlic,1 small coriander plant,2 table spoon lime juice,1 1/2 table spoon fish sauce,
Preparation1) Wash and shell the prawns and remove the sack-like stomach from behind the mouth. Broil until just slightly done ; then, split each in half and place upon a bed of lettuce arranged on a platter. 2) Mix the garlic and chillies with the fish sauce and lime juice ; the taste should be hot, sour, and salty, but may be varied as desired. Pour the sauce over the prawns, garnish with coriander greens, and serve.

Spicy Raw Prawns

Kung Sa,
Spicy Raw Prawns
300 gram very fresh medium sized white prawns,1/2 cup shredded cabbage,1 celery plant,20 hot chilies50 gram garlic cloves,1/2 table spoon salt,3 table spoons lime juice.
Preparation
1) Wash, shell, and devein the prawns, leaving the tail fins in place, and arrange on a serving dish.2) Chop the garlic and chilies together.3 Mix the lime juice and salt so that a sour taste prdominates over the salt; then, add the copped garlic and chili.4 When served, this sauce is spooned over the prawns, and they are eaten with the selery and cabbage. Note : The chopped chili can be served separately.

Spicy Baked Prawns

Kung Op Rot Det
Spicy Baked Prawns
1 kilogram spiny-clawed prawns or tiger prawns 1 or 2 table spoons pounded tiny hot chilies, 3-4 garlic bulbs, 1 table spoon ground pepper, 1 or 2 table spoons salt, 1 table spoon cooking oil.
Preparation
1) Wash the prawns, split open along the back and remove the dark vein, and then deepen the cut to about halfway through the prawn,2) Pound the garlic, pepper, chilies, and salt until throughly ground, remove from the mortar, and mix with the oil,3) Fill the cuts on the backs of the prawns with this mixture, and rub it over the bodies of the prawns as well,4) Bake the prawns in a oven at 350° F. Serve immediately when done with the cabbage.

Kung Kra-thiam Phrik Thai

Kung Kra-thiam Phrik Thai
Fried prawns in pepper and garlic.
500 grams fresh prawns,1 tea spoon finely sliced spring onion,2 spring onions,2 table spoon crushed garlic,1 tea spoon ground pepper,1 tea spoon salt,1 table spoon lime juice,1/4 cup butter.
Preparation1) Wash and shell the prawns, leaving the tail fins on, and slit down the back and remove the dark vein. 2) Heat the butter in a wok and saute the garlic until fragrant ; then, add the prawns, 1/2 teaspoonful of the pepper, the salt, and the lime juice, stir fry, and when the prawns are done, remove from the wok. 3) Sprinkle the prawns with sliced spring onion and pepper, and serve with the spring onions.