FRIED WITH CHINESE KALE AND CRISPY PORK BELLY

KHAO PHAD KHANA MU KROB
INGREDIENTS

1 cup cooked rice

1/4 cup bite-sized pieces of crisp pork belly

2 stslks Chinese kale

1 tsp. chopped garlic

1/4 tsp. ground pepper

1/2 tsp. sugar

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

3 tbsp. cooking oil

PREPARATION

1. Wash the kale, remove all the leaves except those at the tips, and slice the stalks into shrt lengths.

2. Heat the oil in a wok. When it is hot, fry the garlic until fragrant, put in the kale, stir-fry a short time. put in the rice, and continue stir-frying until the is ready.

3. Season with the pepper and soy and oyster sauces, mix well, add the pork belly, mix everything together, and remove from heat.

4. Transafer it onto a plate and serve.

GARLIC PLANT AND SHIITAKE MUSHROOM FRIED RICE

KHAO PHAD TON KRA-THIAM HED HAWM
INGREDIENTS

1 cup cooked rice

1/2 cup sliced young garlic plant

2 shiitake mushrooms soaked in water to soften,then sliced

3-4 white or tiger prawns

1/2 tsp. ground pepper

1/2 tsp. sugar

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

3 tbsp. cooking oil

potato for garnish

PREPARATION

1. Wash the prawns thoroughly, shell them leaving the tail fins in place, cut them open along the back, and remove the vein.

2. Heat the oil in a wok. When it is hot, put in the mushrooms and stir-fry for a short time; then, add the garlic plant and the prawns and stir-fry until are done. Then, add the rice and continue stir-frying.

3. Season with the pepper, sugar, soy sauce, and oyster sauce, mix thoroughly, and when everything is ready, turn off the heat.

4. Put it onto a plate and garnish with potato and serve.

BEEF TENDERLOIN FRIED RICE

KHAO PHAD NEUA SAN KRA-THIAM
INGREDIENTS

2 cups cooked rice

150 grams beef tenderloin,

cut into bite-sized pieces

3 fried prawns

1-2 salted egg yolks

1/4 cup thin slices of omelette

1 cucumber

2 spring shallots

1 thsp. coarsely chopped garlic

1/2 tsp. ground pepper

1/2 tbsp. light soy sauce

1 tbsp. oyster sauce

4 tbsp. cooking oil

PREPATION

1. Marinate the beef with the garlic, oyster sauce, and pepper for 15 to 20 minutes.

2. Heat the oil in a wok. When it is hot, put in the beef and stir-fry until it is done, using low medium heat so that the meat becomes uniformly done and the garlic does not burn.

3. Put in the rice and stir-fry with the beef until it is ready. Next, slice the egg yolk in slivers, add, and mix.

4. Season with the soy sauce, stir to mix everything together, and then remove from the heat.

5. Spoon the frice rice onto a plate, arrange the prawns on the side, sprinkle the omelette slices on top of the rice, and serve with spring shallot and cucumber slices.

FRIED RICE WITH DRIED SHRIMP AND SALTED EGG YOLK

KHAO PHAD KUNG HAENG KHAI DAENG KHEM

INGREDIENTS
1 cup cooked rice
2 tbsp. dried shrimp
1 spring shallot, cut into short lengths
1 salted egg yolk, cut in to large chunks
1 tbsp. coriander leaves
2 spring shallots
1 cucumber, 1 lemon
1 tsp. chopped garlic
1/2 tsp. sugar
1/2 tbsp. fish sauce
3 tbsp. cooking oil
lettuce for garnish

PREPARATION
1. Heat the oil in a wok. When it is hot, put in the garlic and fry until fragrant. Then, add the shrimp and stir-fry. When the shrimp are golden brown, add the egg yolk, stir-fry until it is done, and then add the rice and continue stir-frying
2. Season with the sugar and fish sauce. When the rice is redy, put in the spring shallot, mix everything together, and then remove from heat.
3. Pour the fried rice onto a bed of lettuce arranged on a plate, garnish with coriander leaves and serve with cucumber slices, spring shallots and slices of lime.

MUSSEL FRIED RICE

KHAO PHAD HOI MALAENG PHU
INGREDIENTS

1 cup cooked rice

1/4 cup shelled mussels

1 tbsp. shredded young ginger

1 cucumber

1 tsp. thinly sliced red spur chilli

1 tsp. chopped garlic

1/2 tsp. sugar

1/2 tbsp. light soy sauce

1/2 tbsp. seasoning sauce

3 tbsp. cookung oil

lettuce for garnish

PREPARATION

1. Wash the mussels and allow to drain.

2. Heat the oil in a wok. When it is hot, fry the garlic until fragrant, then add the ginger, mussels, and stir-fry.

3. Add the rice, stir and turn to mix it with the other ingredients. Season with the sugar, soy and seasoning sauces. When the rice is ready, turn off the heat.

4. Transfer to a bed of lettuce arranged on a plate, sprinkle with spur chilli, and serve with young ginger, sliced cucumber and spring shallots.

CLAM FRIED RICE

KHAO PHAD HOI LAI
INGREDIENTS
1 cup cooked rice
1 can of clams
1 egg
1 tomato, sliced
2 spring shallots
1 cucumber
1/4 cup diced onion
1 tsp. chopped garlic
1/2 tbsp. fish sauce
3 tbsp. cooking oil for stir-frying
oil for frying the egg
lettuce and squash for garnish

PREPARATION
1. Heat some oil in a wok. When it is hot, break the egg into the wok and fry it without turning. When it is done, remove it from the wok, set it aside, and drain the oil from the wok.
2. Heat the 3 tbsp. of oil in a wok. When it is hot, fry the garlic until fragrant. Next, put in the onion and fry until fragrant. Then, add the tomato and clams and stir-fry.
3. Add the rice, fry with stirring and turning. When ready, season with the sugar and fish sauce, mix everything together, and remove from heat.
4. Transfer the fried rice onto a bed of lettuce arranged on a plate, garnish with squash, and serve with the fried egg, spring shallots and cucumber slices.

PRAWN AND HOLY BASIL FRIED RICE

KHAO PHAD KA-PHRAO KUNG

INGREDIENTS
1 cup cooked rice
5-6 tiger or white prawns
1/2 cup sprigs of holy basil
1 tsp. chopped hot chillies
1 cucumber
1 tsp. thinly sliced red spur chilli
1 tsp. chopped garlic
1/2 tsp. sugar
1 tsp. dark soy sauce
1/2 tbsp. frish sauce
3 tbsp. cooking oil
lettuce and carrot for garnish

PREPARATION
1. Wash the prawns thoroughly, shell them leaving the tail fins in place, cut them open along the back, and remove the vein.
2. Heat the oil in a wok. When it is hot, fry the hot chillies and garlic until fragrant. Next, and the prawns and stir-fry.
3. Season with the sugar, soy sauce, and fish sauce, stir to mix well, put in the holy basil and stir-fry a short time, and then add the rice and continue stir-frying until everything is ready.
4. Transfer onto a bed of lettuce arranged on a plate, garnish with the sliced red spur chilli carrot, and serve with sliced cucumber.

DRIED SHRIMP FRIED RICE

KHAO PHAD KUNG HAENG

INGREDIENTS

1 cup cooked rice

3 tbsp. dried shrimp

1 egg

2 yard-long beans, cut into thin slices

2 tbsp. diced tomato

2 tbsp. diced onion

1 cucumber

2 spring shallots

1/2 tsp. sugar

1/2 tbsp. frish sauce

3 tbsp. cooking oil

carambola and carrot for garnish

PREPARATION

1. Heat the oil in a wok. When it is hot, put in the shrimp, fry for a short time, and then add the egg, break the yolk, and mix it with the white. When the egg has set, add the bean, onion, tomato, and rice. Stir and turn to mix everything together.

2. Season with sugar and frish sauce, and continue frying until the rice is ready.

3. Transfer to a plate and garnish with carrot and carambola and serve with spring shallot and cucumber slices.

Note: Taste the rice before adding the fish sauce. The shrimp may have already made the rice quite salty. It is best to first soak dried shrimp in water to remove dirt. debris, and excess salt.

SPICY CHICKEN FRIED RICE

KHAD PHAD KHI MAO KAI

INGREDIENTS
1 cup cooked rice
1/4 cup bite-sized chunks of chicken neant
1/2 a tomato cut into bite-sized pieces
1/4 an onion cut into
wedge-shaped pieces
1/4 cup holy basil leaves
1 cucumber
1 thinly sliced red spur chilli
5-6 hot chillies
3-4 garlic cloves
1 tsp. sugar
1 tsp. dark soy sauce
1 tbsp. fish sauce, 3 tbsp. oil

PREPARATION
1. Mash the chillies and garlic in mortar.
2. Heat the oil in a wok. When it is hot, put in the mashed chillies and garlic, stir fry until fragrnat, add the chicken, and stir fry until it is done. Add the onion and tomato, stir fry for a short time, add the rice and continue stir frying.
3. Season with the sugar, soy sauce, and fish sauce. When the fried rice is ready, put in the holy basil leaves, mix everything together well, and then turn off the heat.
4. Move the fried rice onto a plate, sprinkle with spur chilli, and serve with sliced cucumber.

FRIED RICE WITH PORK AND SOY SAUCE

KHAO PHAD MU SI-IU

INGREDIENTS
1 cup cooked rice
1/4 cup bite-sized pieces pieces of pork loin, 1 egg
1 cucumber, 1 tbsp. corainder leaves
1 tsp. thinly sliced red spur chilli
1/2 tsp. ground pepper
1 tsp. chopped garlic, 1/2 tsp. sugar
1 tbsp. light soy sauce
1 tsp. dark soy sauce
3 tbsp. cooking oil for stir-frying oil
for frying the egg lemon, lettuce for garnish
PREPARATION
1. Rub the pork with the pepper, sugar dark soy sauce, and 1/2 tbsp. of the light soy sauce and allow to marinate for about ten minutes.
2. Fry the egg (there is no need to turn it), and when it is dong, set it aside.
3. Heat the 3 tbsp. of oil in a wok. When hot, fry the garlic until golden. Next, add the pork and stir-fry until it is done. Then, add the rice and continue stir-frying
4. Season with the remaining light soy sauce, and when the rice is ready, turn off the heat.
5. Transfer the fried rice to a bed of lettuce arranged on a plate, garnish with thin slices of red spur chilli and coriander leaves, sliced lemom arrange the fried egg on the side of the plate, and serve with sliced cucumber.

BOMBOO SHOOT FRIED RICE

KHAO PHAD NAWMAI

INGREDIENTS

1 cup cooked rice

1/4 cup bite-sized pieces of biled bamboo shoot

2 white or tiger prawns

1 shiitake mushroom, soaked in water to soften

1 pring shallot, cut into lengths

1 tbsp. coriander leaves

1 tsp. thinly sliced red spur chilli

2 spring shallots

1/2 tsp. sugar

1/2 tbsp. light soy sauce

2 tsp. seasoning sauce

3 tbsp. cooking oil

lettuce for garnish

PREPATION

1. Wash and shell the prawns, remove the heads, leave the tail fins in place, and slice open along the back and remove the vein .

2. Heat the oil in a wok. When it is hot. put in the mushroom and bamboo shoot and stir-fry. Hext, add the prawns and continue stir-frying until they are done.

3. Put in the rice and continue stir-frying. Season with the sugar, soy sauce, and seasoning sauce. Mix, and when everything is ready, and the spring shallot, mix once again, and then remove from heat.

4. Transfer the fried rice to a bed of lettuce on a plate, garnish with coriander leaves, arranged finely sliced red spur chilli and spring shallots and serve.

SARDINE FRIED RICE

KHAO PHAD PLA SA-DIN

INGREDIENTS
2 cups cooked rice
1 can sardines packed in tomato sauce (use only the meat, not the sauce)
1/4 cup sliced tomato
1/4 cup sliced onion
1 cucumber
2 spring shallots
1 tsp. coriander leaves
1 tsp. thinly sliced red spur chilli
1/2 tsp. sugar
2-3 tbsp. light soy sauce
3-4 tbsp. cooking oil
Chinese radish for garnish
PREPARATION
1. Heat the oil in a wok. When hot, stir-fry the onion until fragrant. Net, add the sardines, stirring and scraping then to break them up. Then, add the rice and tomato, and stir and turn to mix everything together.
2. Season with the sugus and soy sauce, and continue stir-frying until the rice is ready.
3. Transfer the fried rice onto a plate, and garnish with red spur chilli, coriander leaves, Chinese radish, and serve with spring shallot and cucumber slices.

MANY-FLAVORED FRIED RICE

KHAO PHAD RUAM ROD

INGREDIENTS
1 cup cooked rice
1 slice of boiled ham cut into small rectangles
2 tbsp. diced fried chineese sausage
1 or 2 white or tiger prawns
2 tbsp. raisins
2 tbsp. diced sweet pepper
2 tbsp. diced carrot
2 tbsp. diced pineaple
1 cucumber
1 tbsp. coriander leaves
1/4 tsp. sugar
1 tbsp. light soy sauce
3 tbsp. cooking oil
lettuce for garnish

PREARATION
1. Wash the prawns, remove the shells and heads but leave the tail fins in place. Cut open along the back and remove the vein.
2. Heat the oil in a wok. When it is hot, fry the prawns for a short time, then add the ham and sauasge snd stir-fry
3. Add the raisins, carrot, onion, pinapple and then the rice. Stir and turn to mix everything together.
4. Season with the sugar and soy sauce, continue stir-frying and when the rice is ready turn off the heat.
5. Spoon the rice onto a bed of lettuce arranged on a plate, garnish with coriander leaves and serve with cucumber slices.

FRIED RICE WITH PORK MEATBALLS

KHAO PHAD MU BA-CHAW

INGREDIENTS

1 cup cooked rice

1/2 cup ground pork

1/4 cup fine slices of omelette

2 tbsp. chopped onion

1 cucumber

1 spring shallot

1 tsp. thinly sliced red spur chilli

1 tsp. chopped garlic

1/2 tsp. ground pepper

1 tsp. sugar

1 tbsp. light soy sauce

1 tsp. dark soy sauce

3 tbsp. cooking oil for stir-frying

oil for frying, lettuce for garnish

PREPARATION

1. Knead the pepper and 1/2 tbsp. of the light soy sauce into the pork, allow to stand a shost while, and then form into lump. Deep fry to golden brown and the drain.

2. Heat the 3 tbsp. of oil in a wok. When it is hot, put in the garlic and onion, stir-fry until fragrant, then add the rice and continue stir-frying.

3. Season with the sugar, the remaining light soy sauce, stir and turn to mix, add the meatballs and mix them in, and when the rice is ready, remove from heat.

4. Transfer the fried rice to a plate, sprinkle with the omelette slices, garnish with spring shallot, and thin slices of red spur chilli, and serve with cucumber slices.

AMERICAN-STYLE FRIED RICE

KHAO PHAD AMERICAN

INGREDIENTS

1 cup cooked rice

1 tbsp. raisins

1 tbsp. diced onion

1 sliced tomato

1 tsp. corainder leaves

2-3 frankfurters,

sliced in quarters at each end

1 chicken leg, 1 egg

1 tsp. ground pepper, 1/2 tsp. salt

4 tbsp. butter, oil for frying

lettuce for garnish

PREPARATION

1. was the chicken leg, rub with a little salt and pepper, and allow to stand for 5 to 10 minutes. Next, deep fry the leg until golden brown, and then set aside.

2. Heat the butter in a wok. When it has melted, fry the egg. There is no need to turn it. When it is done, remove and set aside. Next, fry the frankfurters in the butter, and when done, remove and set aside.

3. Now, fry the onion in the butter for a short time until fragrant. Then, add the rice and stir-fry. Add the raisins and tomato mix with the rice.

4. Season with salt, pepper, and ket-chup, mix thoroughly, and when everyhing is ready, remove from heat.

5. Place the fried rice onto a bed of lettuce arranged on a plate, add the egg, chicken leg, and frankfurters, and serve with coriander leaves.

HAM AND EGG FRIED RICE

KHAO PHAD HAM

INGREDIENTS

1 cup cooked rice

2 slices boiled ham

1 egg

2 tbsp. shelled snow peas

2 tbsp. corn kernels

1/8 tsp. ground pepper

1 cucumber

1/2 tsp. salt

3-4 tbsp. butter

lettuce for ganish

PREPARATION

1. Heat the butter in a wok. When it has melted, break the egg into the wok and fry it. There is no need to turn it. When the egg is done, remove it from the wok, set it aside, and put in the nam. When the ham is done, renove and cut one of the slices of ham into short narrow strips.

2. Put the peas and corn into the wok in which the ham was fried, stir-fry a short time, put in the rice, stir-fry until the rice is ready, and then and the small strips of ham

3. Season with the salt and pepper, stir and turn to mix thoroughly, and then turn off the heat.

4. Transfer to a bed of lettuce arranged on a plate, place the fried egg and remaining slice of ham on the plate, and serve with cucumber slices.

CHINESE KALE FRIED RICE

KHAO PHAD PHAK KHANA

INGREDIENTS

1 cup cooked rice

2 stalks Chinese kale

3-4 white or tiger prawns

2 shiitake mushrooms, soaked in water to soften the sliced

1 tsp. chopped garlic

1/2 tbsp. oyster sauce

1/2-1 tbsp. light soy sauce

1 tbsp. water

3 tbsp. cooking oil

PREPARATION

1. Remove the old leaves from the kale; retain the yong leaves at the tip. Remove the tough outer portion of the stem. and then cut the stems diagonally in to long slices

2. Wash and shell the prawns, cut them open long the back and remove the vein.

3. Heat the oil in a wok. When it is hot, fry the garlic until fragrant; them, put in the mushrooms and stir-fry. When the mushroom are ready, put in the kale, add the water, and continue stir-frying. Then, put in the prawns.

4. Season with the sugar and oyter and soysauces. mix everything together, and then add the rice, and continue stir-frying until everything is ready.

5. Transfer the fried rice to a plate and serve.

THREE BUDDIES FRIED RICE

KHAO PHAD SAM KLOE

INGREDIENTS

1 cup cooked rice

1 squid

2-3 white or tiger prawns

2 shiitake mushrooms,

soaked in water to soften, then sliced

1 tsp. thinly sliced red spur chilli

2 spring shallots

1 tsp. chopped garlic

1/2 tsp. sugar

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

3 tsp. cooking oil

PREPARATION

1. Wash the prawns, remove the shells and the heads but leave the tail fins in place, cut open along the back and remove the vein.

2. Wash the squid, remove the inedible portions, and cut the body crosswise into ring-shaped slices.

3. Heat the oil in a wok. When hot, add garlic and fiy until fragrant. Then, put in the prawns, squid, and mushroom and stir-fry. When they are done, add the rice, and continue stir-frying.

4. Season with the sugar and soy and oyster sauces, stir and turn to mix, and when everything

is ready, remove from heat.

5. Transfer to a plate, sprinkle with the spur chilli, and serve with spring shallots.

SEAFOOD FRIED RICE

KHAO PHAD THALE RUAM

INGREDIENTS

2 cup cooked rice

1/4 cup of steamed crab meat

1 squid cut into bite-sized pieces

100 grams peeled and veined white prawns

1/4 cup shelled mussels, 2 eggs

1 sliced tomato, 1/2 sliced onion

1/2 tbsp. finely sliced spring shallot

1 tbsp. coriander leaves, 2 tsp. chopped garlic

2 spring shallots, 1 cucumber

1 red spur chilli, 1 tsp. ground pepper

1/2 tsp. sugar, 1 tbsp. light soy sauce

1/2 tbsp. seasoning sauce, 4 tbsp. cooking oil

lettuce for garnish

PREPARATION

1. Heat the oil in a wok. When il is hot, fry the garlic until fragrant, then add the squid, prawns, and mussels and stir-fry until done. Next, break the eggs into the wok, break the yolks, and mix with the shellfish. When the egg is done, put in the rice and crab meat and continue stir-frying. Net, add the tomato and onion and stir and turn to mix.

2. Season with the pepper, sugar, light soy sauce, and seasoning sauce, mix evverything together, and when the rice is ready, add the spring shallot, mix togetther once again, and then remove from heat.

3. Dip the fried rice onto a bed of lettuce arranged on a plate, garnish with coriander leaves and long thin slices of red spur chilli, and serve with spring shallots and cucumber slices.

PINEAPPLE FRIED RICE

KHAO PHAD SAPPAROT

INGREDIENTS

1 1/2 cup cooked rice

1/2 cup pineapple slices

2 tiger or white prawns

2 tbsp. Chinese dried shredded pork

1/4 cup coconut milk

1 sliced tomato

2 spring shallots

2 tsp. coriander leaves

1 tsp. thinly sliced red spur chilli

2 tsp. curry powder

1 tsp. sugar

1 tbsp. light soy sauce

PREPARATION

1. Pour the coconut milk into a wok on medium hea and cook until the oil surfaces. Add the curry powder and cook with stirring until fragrant; then, add the prawns and pineapple and stir-fry, mixing everthing together well.

2. Put in the rice, stir-fry a short while and then season with the sugar and soy sauce. Stir to mix everything together and then taste. Adjust the seasoning if necessary so that sweet is dominant and secondary.

3. Arrange it on a plate, sprinkle with the shredded pork, garnish with coriander leaves, finely sliced red spur chilli, spring shallots, sliced tomato, and serve.

CRAB FRIED RICE

KHAO PHAD PU

INGREDIENTS

1 cup cooked rice

1/4 cup steamed crab meat

1 egg

1/2 tbsp. finely sliced spring shallot

1 tbsp. coriander leaves

1 tsp. thinly sliced red spur chilli

2 spring shallots, 1 cucumber

1 tsp. chopped garlic

1/2 tsp. ground pepper

1/2 tsp. sugar

1 tbsp. light soy sauce

3 tbsp. cooking oil

carrot for garnish

PREPARATION

1. Heat the oil in a wok. When it is hot, fry the garlic golden brown. Next, break the egg into the wok, break the yolk, and stir to mix it with the white. When the egg is firm, put in the rice and stir-fry. Set a little of the crab meat aside for sprinkling over the completed dish, and when the rice is nearly ready, put the rest of the crab meat in the wok, and stir and turn to mix with the rice.

2. Season with the pepper, sugar, and soy sauce, mix everything toggether well, and remove from heat.

3. Transfer the rice to a plate, spinkle with the crab meat set aside and the spring shallot, garnish with coriander leaves, red spur chilli, carrot ,and serve with spring shallots, and sliced cucumber.

INTRODUCTION (5)

SAUCE AND CURRY PASTE

Fermented soybeans, tao jiao, เต้าเจึ้ยว, is a brew of soybeans and salt.

Curry powder, phong hari, ผงกระหรี่, is a prepared mixture of spices such as tumeric, coriander seed, ginger, cloves, cinnamon, mustard, caedamon, cumin, chili and salt. Each brand has its own charactter depending on the ingredients used.

Shrimp paste, ka-pi, กะปิ, is shrimp which are salted, perhaps brewed for a time, allowed to dry in the sun, then ground and worked with the addition of moisture into a fine textured puce paste, which is fragrant and slightiy salty.

Roasted chilli sauce, nam phrik phao, น้ำพริกเผา, is a mixture of chillies, shallots, garlic, dried shrimp, and palm sugar which is stir-fried until fragrant. It can be bought in markets and supermarkets or can be made at home. It can be spresd on bread, mixed with rice, or used as a dip for vegetables.

Chilli sauce, sot phirk, ซอสพริก, or sot siracha, ซอสศรีราชา, is a prepared sauce something like tobasco sauce and is available in serveral degrees of hotness.

INTRODUCTION (4)

FRUITS AND VEGETABLES

Kale, phak kha-na, ผักคะน้า, Barassica oleracea (acepphala variety) has leathery grey-green leavees on thik stalks.Stalk lovers buy the large variety, while those partial to the leaves get the dwarf variety.

Garlic plant, ton kra-thiam, ต้นกระเทียม, Allium sativum, is the young plant picked before the bulb has formed. The leaves are flat and folded length-wise.

Chinese chives, ton kui chai, ต้นกุ้นช่าย, Allium tuberosum, looks something like spring shallot.the leaves, however, are solid, flat,and fairly thick the stem and lower part of the leaves are served on the side of dishes such as phad thai,and the chopped leaves are used as a garnish.

Bitter gourd, ma-ra, มะระ, Momordica charantia, also called bitter cucumber, carilla fruit, or balsam pear, is an oblong fruit, pointed at one end, which has a handsome pale green surface covered with an irregular pattern of ridged. There are also smalldark green varieties. The young leaves and shoots are also eaten. All are bitter to the taste.

Yard-long beans, thua fuk yao,ถั่วฝักยาว, also known as yaed-long beans, have pods up to 60 cm. long. These are eatent both fresh and cooked and are at their best when young and slender.

The bamboo shoot used in the recipes is naw mai ruak, หน่อไม้รวก, the shoot of the bamboo Thyrsostachys siamensis. The peeled, boiled shoot is a pleasing yellow.

Green peppeer, phrik-thai-awn, พริกไทยอ่อน, is almost pepper berries which are pruned from that the remaining berries can develop fully. When nearly ripe pepper corns are dried in the sun, they are called black pepper, and when fully matured corns are sun dried, they thke on a whitish color, and so are called white pepper. Black pepper is not so hot as white pepper, and so green peppeer is not very hot.Green pepper is used in curries made without coconut milk, in Thai-style stir-fried dishes,and in chilli sauces. If kept long. green pepper will go bad, so it is usually not wased. If it is washed, it should be dried and then placed in a container in the refrigerator. Green prpper is not as frarant as dried pepper.

Hot chillies, phrik khi nu, พริกขี้หนู, are the hottest type and the smallest, being only about a centimeter long.

Spur chilli, phrik chi fa, พริกชี้ฟ้า, have plume lang-like fruits 7-12 cm. long. The green immature fruits become red, orange, or yellow when ripe.

Coconut milk, ka-thi, กะทิ, A fine strainer should be positioned below the hand during squeezing to catch any meat that falls. Many cooks add a little salt to the water or the milk.

INTRODUCTION (3)

HERBS AND SPICES

Shallot, hom-lek, หอมเล็ก, or hom daeng, หอมแดง, Allium ascalonicum, is the zesty small red onion flavored in Thai cooking.

Garlic, krathiam, กระเทียม, Thai garlic has small cloves covered with a peel that is not tough. Its fragrance is stronger than that of large cloved garlic, In making fried garlic.the peel is usually not removed entirely so that only the flesh remains. Some of the peel is left on the clove, for it is in the peel that the fragrance resides.

Galangal, kha,ข่า, Alpinia galangal, is a largar and lighter-colored relative of ginger and has its own distinctive taste.

Lemon grass, ta-khrai,ตะไคร้, Cymbopgon citratus, is an aromatic grey-green grass. The bases of the stems are used in cookery.

Kaffir lime, makrut, มะกรูด, Citrus hystrix, is a green fruit with wrinkled skin. The rind and the leaves are used in cookery.

Ginger, khing, ขิง, Zingiber officinale, grows from an underground stem, or rhisome. Mature ginger stems are buff colored; young or fresh ginger, khing on, ขิงอ่อน, is white and is eaten fresh, and pickled as well as cooked.

Sweet basil, horapha, โหระพา, is an attractive plant with deep green leaves and often reddish stems. It has a taste reminiscent of anise.

Bay leaf, bai kra-wan, ใบกระวาน, is an elliptical leaf about 7 cm. long, grey-green on the bottom, having a brownish cast on the top,which is sold dried in the market.

Cinnamon, opechoey, อบเชย, Cinnamomun spp, is the bark of a number of species of trees in this genus, classified in the laurel family. The types that grow in Southeast Asia are known in commerce as cassias. The barks, which are generally reddish-brown, after being peeled off from around the branch, tend to roll themselves back up, and so have a scroll like appearance. For retail sale in Thai markets, the bark is cut into strips about 1 cm. across and 8-10cm. long and such strips are the basis for the measurements given in the recipes. Bofore use, the bark should roasted to bring out its aroma.

INTRODUCTION (2)

MEAT PRODUCTS

Mu Yaw is a type of sausage made from pork, both lean meat and fat. These are mixed with various seasoning, ground fine, molded into a cylindrical shape,and then cooked by either boiling or steaming.

MU krop is pork belly which is boiled,and then marinated in vineger. After being removed from the marimade and allowed to dry, it is deep fried until crispy and golden brown.

Kunchiang is a type of sausage made from coarsely chopped pork meat, pork fat, and seasonings. These ingredients are stuffed into sausage casing, and then the sausages are cooked.

Mu Yawng is a processed food made from pork. The meat is marinated and then cooked. After this, it is separated into fine shreds, and these are pan-roasted until dry.

Dried shrimp, kung haeng, กุ้งแห้ง, are small shrimp which have been dried in the sun.

Kung Wan is made from prawns. The feelers are removed but the shells are left intact. The prawns are then heated and stirred in an Teflon pan with granulated cane sugar until they are done.

Neua Khem is made from thin slices of beef. To these is added salt, and the meat is kneaded to work the salt into it and then left to stand for five or six hours. Finally, the beef is placed in the sun until dry.

INTRODUCTION

Thai fried rice dishes offer a whole galaxy of tastes, ranging from the moderately seasoned to those enlivened with chillies, curry powders, or other spice mixtures. Fried rice is generally a one dish meal, and so may be considered one type of Thai fast food. It can, however, be combined with other dishes, as for example, soups.

The introduction describes ingredients used in the recipes.

SEAFOOD

Prawn

The whith prawn, kung chae-buai, กุ้งแชบ๊วย,also called the banana prawn,has a white minute dots of rustcolored pigment. Fully grown, these prawns attain a length of 20 cm. and more; however, harvesting may begin before they have reached half this. These smaller ones, sorted and priced by size, are sold as kung chihae, กุ้งชีแฮ้, which in the recipes are designated simply as prawns.


Squid

The squid, Loligo formosana, called pla meuk kluai, ปลาหมึกกล้วย, has a tubular body with fins at one end and tentacles at the other. The body is covered with a thin skin flecked with red. After washing, this is removed and the tentacles and head are separated from the body. The clear bone and associated membrane, which are attached to the head, are discarded. Then, the eyes and ink sac are cut away. the hard beak is removed,and the squid is washed again.

Cuttlefish

The cuttlefish Sepia pharonis, call pla meuk kradong,ปลาหมึกกระดอง, has a flattened, broad, white body. After washing, the head and tentacles are slipped away from the body, the cuttlebone and the prepartion continues like that of the squid. It is customary to score it in a criss-cross pattern.

Crab


The two most popular marine crabs in Thailand are the serrated crab Scylla serrata, called pu thale, ปูทะเล, in Thai , which has a dask grey shell and reddish claws, and the somewhat smaller blue swinning crab. Portunus, called pu ma,ปูม้า, which is greenish grey marked with white blotches and has bluish claws.Both these crabs are good swimmers, for their hindmost pair of legs, here called crab sculls (knachiang pu,กรรเชียงปู, in Thai), are flattened blades with which they row through the water.


Cockles, Mussels, and Clams


The clam which is most readily available in the market is the underlated surf clam, Paphia undulata, called hoi lai,หอยลาย, The shell is covered with apleasing pattern of branching lines and grows 5-6 cm. long.


Mussels, hoi malaeng phu, หอยแมลงภู่, have a dark brown and iridescent green she and a bright orange Shelled musseks may be bought at the market.

International thai cookings

Not many years ago Thai cuisine was relatively unheard of. Few people could even locate Thailand on a map; and many confused Thai food with Chinese cuisine. But over the last decade with the move towards healthier eating, Thai restaurants have sprung up in all parts of the world.

Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.