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Po Pia Thot |
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 (Spring Rolls)Heat a large skillet, add the oil, garlic, and pork, and saute' until the pork is cooked. Add the carrots, celery , sauces, sugar, and pepper. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid is left from the pan. Allow the filling to cool and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350 F (180 C) and deep-fry the spring rolls until golden brown. Serve with a sweet and sour sauce.
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Tom Yum Kung |
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 (Hot and Sour Shrimp Soup)Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with cilantro leaves.
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Phat Thai |
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 (Thai Fried Noodle)Fry the chopped garlic and onion until turned yellow. Add chicken and fry until cooked. Pour in the shrimp, pickled white radish, soya bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dried red chilli and stir well. Pour in the noodles, stir fry until mixed well, add spring onion, 3/4 or half a cup of bean sprouts ( the remainder, clipped both ends, used for garnishing) and stir-fry until cooked. Spoon onto a platter, Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced lime.
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Yam Nuea |
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 (Spicy Beef Salad)Cook the beef until medium rare, or as preferred, and cut into small thin slices. Pound together the garlic, 2 chopped coriander leaves, sugar, soy sauce, lime juice , salt and ground black pepper until smooth. Heat the oil in a saucepan and stir fry the spice paste for 3-4 minutes. Add the beef and cook for a further minute. Remove the beef and allow to cool. Serve on a plate. Then , sprinkle the chillies on top and garnish with the remaining coriander leaves. Makes 4-6 servings.
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(c) 1996 - 2008
Web Sawadee PCL.
reproduction without permission prohibited. |
