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.