Stirfried Mixed Uegetables with Prawns or Chicken (PHAT PHAK RUAMMIT KUNG OR KAI)

INGREDIENTS :

Vegetable oil 3 tbsp.
Chicken or prawns 5 oz.
Fresh mushrooms, sliced 1/2 cup
Asparagus, cut into 2 inch pieces 1/2 cup
Carrots, peeled, sliced and blanched 1/2 cup
Cauliflower, cut into small flowerettes 1/2 cup
Garlic, chopped 2 tbsp.
Sugar 1/2 tbsp.
Fish Sauce 2 tbsp.
Water 3 tbsp.
(2 servings)
1. Heat oil in a saute pan or wok. Add garlic, chicken or prawns and fry until almost golden.

2. Add cauliflower, water, mushrooms, then stirfry until cauliflower is almost done.

3. Add asparagus, carrots and season with sugar and fish sauce. Stir to mix well and serve on a plate. (You can use other kinds of vegetables if available.)

Tips

This dish is another favorite with most tourists because it is simple yet very tasty and mild. This usually accompanies main dishes that are eaten with rice.

Minced Pork Omelet (KHAI CHIAO MU SAP)

INGREDIENTS :

Eggs, beaten 3 whole
Spring onion chopped 1 tbsp.
Shallots, peeled and sliced thin 2 tbsp.
Pork, ground 3 oz.
Fish sauce 1 tbsp.
White pepper, ground 1 tsp.
Vegetable oil for cooking 1/2 cup
(1 servings)
1. In a mixing bowl, beat together 3 whole eggs.

2. Add spring onions, shallots, fish sauce and ground white pepper.

3. Beat this mixture well and add ground pork and beat the mixture again to evenly distribute the pork in the egg.

4. Set a frying pan or wok on the stove ; add vegetable oil and heat the oil up until almost smoking.

5. Pour the egg mixture into the hot pan and tilt the pan to spread the mixture evenly over the bottom of the pan. Reduce heat to medium and fry the egg until golden brown, then turn to cook the other side. The fat from the pork will seep out from the omelet to give the egg a golden brown color and a wonderful smell. Cook this omelet longer than normal to allow the pork to cook through. Serve piping hot with Thai chilisauce (sri-racha).

Tips

This Thai omelet is another staple in the Thai diet. Sometimes eaten with steamed rice and chili sauce, as a quick lunch or snack or as an accompanying main dish together with curries or dips.

Breaded Fried Fish with Spicy Dipping Sauce (PLA CHUP PAENG THOT)

INGREDIENTS : Breaded Fried Fish

Vegetable oil for frying 3 cups
Whole fish, flounder or similar white flesh 1 -1 1/2 lbs.
Eggs (whole) 2
Flour 1 cup
Bread crumbs1 1/2 cups
(2 servings)
INGREDIENTS : Spicy Dipping Sauce


Fish sauce 1/4 cup
Sugar 2 tbsp.
Lime juice 3 tbsp.
Water 1/4 cup
Bird's eye chili peppers 1 tbsp.
Julienne raw mango or
green apples 1/2 cup
Breaded Fried Fish

1. Clean and gut the fish. Using a sharp knife score each side of the fish into large diamond shapes. Wash and pat dry.

2. Immerse the whole fish in flour and roll the fish in egg white, then dunk in bread crumbs.

3. Once the bread crumbs stick firmly onto the fish, place the fish in the refrigerator for about 15 minutes before frying.

4. Heat up oil in a frying pan and fry the breaded fish over a medium heat until it is golden brown and cooked. Take the fish out of the hot oil and drain on absorbent paper and serve the fish with julienne raw mango dipping sauce.

Spicy Dipping Sauce lnstructions

1. Melt the sugar in the rest of the liquid ingredients of the dipping sauce. Taste the sauce to see if it is sour and slightly sweet. If not, correct seasoning with sugar, lime juice and fish sauce.

2. Once you have a sauce, add the julienne raw mango or julienne green apple and chili peppers.

3. Spoon this sauce over the pieces of fish.