PO PIA THOT or Tried Spring Rolls

INGREDIENTS :

Spring roll wrappers 12 oz. Ground pork 1 cup Egg 1 whole Mung bean noodle (or beanthread) 2 oz. Green cabbage, sliced thin 1 cup Bean sprouts 1 cup Garlic, chopped 1 tbsp. Flour and water paste 1/2 cup Ground pepper 1 - 2 tsp. Soy Sauce 2 tbsp. Frying oil 4 cups. (4 servings) 1. Soak the beanthread in water until soft, drain and cut into short lengths. 2. Mix together ground pork, egg, cabbage, bean sprouts, ground pepper, soy sauce and beanthread and put aside. 3. In a pan heat up a little oil and fry the chopped garlic until aromatic, then add the mixture and fry until cooked and well seasoned. Take this mixture off heat and allow to cool. 4. Once cooled, stuff this filling into the spring roll wrappers and seal with flour paste. 5. Fry spring rolls in hot oil until golden brown and drain. Served hot with plum sauce. Tips This dish originates in Vietnam and the dipping sauces vary from region to region. Most likely the sauce that you would easily find in your country is plum sauce which comes bottled and ready made. Should the plum sauce be too sweet and not spicy enough simply warm it up and add a little vinegar with chopped hot chili peppers. credit:thaicuisinerecipe

Sweet Sticky Rice with Coconut Cream and Black Beans (KHAO NIAO TAT)

INGREDIENTS :

Dried black beans,soaked in water overnight, then boiled until tender and drained 3 oz. Sticky rice 2 cups Coconut milk 1 cup Salt 1 pinch Sugar 1/3 cup CREAM TOPPING : Sugar 1/2 cup Salt 1/2 tsp. Coconut milk 1 cup Tapioca starch 1 tbsp. (6 servings) 1. In two separate bowls, soak the black beans and the sticky rice overnight. 2. Boil the beans until done, drain and reserve for topping. 3. Using a baking pan large enough to fit all the sticky rice, drain the rice and pour it into a baking pan. 4. In a bowl, mix together 1 cup of coconut milk, sugar and salt, making sure that all the sugar is dissolved. Pour this mixture into the pan containing the sticky rice. 5. Set the pan in a steamer and steam for 30 minutes until the rice absorbs all the coconut milk and increases in volume. 6. Combine the ingredients for the cream topping in a bowl and pour this sauce over the top of the cooked rice in the pan and return the pan to the steamer and continue to steam for 5 to 8 minutes or until the topping sets like custard. 7. Take the pan out of the steamer and sprinkle black beans over the top of the custard. 8. Let the cake cool before cutting into squares and serve. Tips Sticky rice is available in all Asian grocery stores. It differs from regular jasmin rice because when it is cooked it has a characteristic of sticking together and the grain is shorter and harder than regular rice, hence the overnight soaking. credit:thaicuisinerecipe

Kaeng Phed Pet Yang or red curry of duck

Main Ingredient
Roasted duck	1
Cherry tomatoes	200 g.
Ma-euk, hairs scraped off	13 fruits
Grated coconut	500 g.
Chilli	1
Sweet basil	5 g.
Kaffir lime leaves	5 leaves
Sugar	6 g.
Fish sauce	10 g.
Zalacca	30 g.

Chilli paste Ingredient
Dried chilli	5
Shallot	20 g.
Garlic	5 g.
Chopped galangal	5 g.
Lemon grass	12 g.
Kaffir lime skin	4 g.
Coriander root	8 g.
Coriander seeds	5 g.
Cumin	5 g.
Pepper seeds	5 g.
Salt	3 g.
Shrimp paste	3 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

How to cook

Chilli paste cooking

• Pound all the mixture until ground

• Squeeze the grated coconut to get a half cup coconut cream and 3 cups coconut milk
• De-boned the duck, cut into 1 inch strips
• Simmer the coconut milk with the neck bone and joint
• ล้างมะเขือเทศให้สะอาด
• Heat the coconut cream until shine, mix the chilli paste and fry until fragrant, mix the duck meat, fry and add to the simmered coconut milk, use the medium heat and add kaffir lime leaves
• Mix tomato, ma-euk, sweet basil and zalacca, seasoning with sugar and fish sauce

credit:thaifoodtoworld

Stir Fried Mixed Vegetables or Phat Pak Ruam

Fly the garlic for a little while in the oil and add the cabbage, broccoli, snow peas, carrot, asparagus, mushroom, chillies, baby corn, and ear mushrooms and sauté'. Add dark Soya sauce, light Soya sauce and bean sprouts and stir fry until mixed well. Spoon up onto platter and sprinkle with ground pepper.

ir Fried Mixed Vegetables : Ingredients
1 1/2 cup	cabbage cut bite size	1/4 cup	ear mushroom thinly sliced
6	broccoli, cut bite size	1/2 cup	bean sprouts, clipped both ends
10	snow pea, ends clipped	2 teaspoons	chopped garlic
10	carrot, sliced across	4 tablespoons	cooking oil
2	asparagus, cut to 1-in lengths	1 tablespoon	dark Soya sauce
3	mushroom, halved	2 tablespoons	light Soya sauce
1/2 cup	green and red bell chilli, slices lengthways	1 pinch	ground pepper
4	baby corn, medium size

credit:sawadee

Papaya Salad or Somtum

Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into chunks. Add the papaya and the remaining ingredients and gently combine all with the pestle and a spoon. Serve cold.

Papaya Salad : Ingredients
	medium dark green papaya
4	garlic cloves
6	green Thai chillies (phrik khi nu)
2	tomatoes, cut into wedges
1.2 cups	green beans, chopped into 1/2 in (2.5 cm) pieces
2 tablespoons	anchovy sauce
1/2 teaspoon	salt
1/4 cup (60 ml)	lime juice or tamarind juice

credit:sawadee