Squid spicy salad

YAM PLA MEUK
INGREDIENTS
500 grams squid
1/2 cup thinly sliced young ginger
1 onion, cut into thin slices
1 cup short lengths of Chinese celery
1/4 cup mint leaves
1 thinly sliced red spur chilli

DRESSING INGREDIENTS
10 tiny hot chillies, finely pounded
3 garlic bulbs, peeled and finely pounded
3 tbsp. fish sauce
1/4 cup lime juice
Mix all the ingredients together.
PREPARATION
1. Remove the skin and the inedible portions the squid, wash well, carve the flesh in a crosshatch pattern, and then cut into bite-sized pieces.
2. Immerse the squid in boiling water for a short time, then remove and drain.
3. Place the squid in a bowl, add the onion , ginger, celery,and mint leaves, pour on the dressing and toss gently.
4. Transfer to a plate with lettuce, garnish with the spur chilli, carrot and serve.

Label : Squid , Spicy , Salad , Thaicooking , Thaifood , cooking , food , Ingredients , chillies , garlic , Lime juice

Spicy prawn salad

YAM KUNG
INGREDIENTS
300 grams white prawns
4 thinly sliced shallots
1 tbsp. finely sliced lemon grass
1 tbsp. shredded young ginger
9 crushed hot chillies
2 1/2 tbsp. fish sauce
1 tbsp. roasted chilli paste
Fresh vegetables : mint leaves, lettuce, spring shallots

PREPARATION
1. Wash, shell, and vein the prawns. Spoon into boiling water. When done, remove from water and drain
2. Mix the shallot, ginger, chillies, roasted chilli paste, lime juice, and fish sauce together; then,add the prawns and stir.Add the lemon grass and mix gently.
3. Transfer onto a serving dish, serve with fresh vegetables.
Label : Yam Kung , Spicy prawn salad , Salad , Thai cooking , Thai food , Prawn , Vegetables , Thailand

Prawn fried rice mixed with chu-chi curry paste

KHAO PHAD CHU-CHI KUNG
INGREDIENTS
2 cups cooked rice
500 grams white or spiny-clawed prawns
2 cups coconut cream
1-2 thinly sliced red spur chillies
2-3 sprigs of horapha sweet basil
3 kaffir lime leaves, sliced into thin shreds
1 tbsp. palm sugar
2 tbsp. fish sauce
2 tbsp. chu-chi curry paste

PREPARATION
1. Wash the prawns and cut off the feelers.
2. Pour the coconut cream into a wok and heat until the oil comes to the surface. Add curry paste and stir until fragrant. Now, add the prawns and stir-fry until they are done.
3. Season with palm sugar and fish sauce.
4. Next,add the rice,and stir-fry, mixing everything together. Transfer onto a plate, sprinkle with chilli, kaffir lime leaf shreds and sweet basil.

Shrimp-paste- chilli paste fried rice

KHAD PHAD NAM PHRIK KAPT

INGREDIENTS
1 cup cooked rice
1 tbsp. shrimp-paste chilli paste
1/2 cup sheds of fried salted beef
1 tbsp. fried dried shrimp
2 yard-long beans, 1 cucumber
3 ma-kheua praw eggplants
1/2 cabbage,1 tsp.coriander leaves
3 tbsp. cooking oil

SHRIMP-PASTE CHILLI PASTE
Ingredients
5 hot chillies, 3 garlic cloves
1/2 tbsp. ma-kheua phuang eggplants
1/2 tsp. sugar, 1/2 tbsp. lime juice
1 tbsp. shrimp paste
In a mortar, pound the chillies, garlic, and shrimp paste until thoroughly ground and mixed. Add the eggplants and pound enough to nreak them open. Season with the sugar and lime juice and pound to mix thoroughly. Season additionally to obtain a powerful taste.

PREPARATION
1. Mix the rice and the chilli paste together well.
2. Heat the oil in wok. When it is hot, stir-fry the rice-chilli paste mixture thoroughly.
3. Add the beans ab=nd stir-fry until everything is ready.
4. Tranfer the friced rice to a plate, put the fried salted beef on the side, sprinkle with the fried dried shrimp and thin slices of red spur chilli, coriander leaves and serve with ma-kheua praw eggplants, cucumber slices, yard long bean and cabbage.

Roasted chilli paste fried rice

KHAO PHAD NAM PHRIK PHAO

INGREDIENTS
1 cup cooked rice
1 tbsp. fried dried shrimp
1 tbsp. pork cracklings
1 tbsp. coriander leaves
1 cucumber
1 spring shallot
1 tsp. thinly sliced red spur chilli
1 tbsp. roasted chilli paste
1/2 tbsp. fish sauce
2 tbsp. cooking oil
Chinese radish for garnish

PREPARATION
1. Mix the rice and the chilli paste thoroughly.
2. Heat the oil in a wok. When hot,stir-fry the rice-chilli paste mixture.
3. Season with fish sauce,and when everything is ready, turm off the heat.
4. Spoon onto a plate, sprinkle with the fried dried shrimp pork crackings, coriander leaves, and spur chilli slices, and garnish with sliced Chinese radish and serve with cucumber and spring shallots.

Sataw fried rice

KHAO PHAD SATAW

INGREDIENTS

2 cups cooked rice

1/2 cup sataw seeds

1/4 cup bite-sized pieces of chicken meat

1-2 white or tiger prawns

6-7 hot chillies, 1 cucumber

2 spring shallots, 1 red spur chilli

5 garlic cloves, 1/2 tsp. sugar

1 tbsp. fish sauce, 1 tsp. shrimp paste

3-4 tbsp. cooking oil, lettuce for garnish

PREPARATION

1. Wash the prawns thoroughly, shell them leaving the fins in place, cut them open along the back, and remove the vein. Chop three of the prawns coarsely; deep fry the rest.

2. Pound the chillies and garlic in a mortar until broken, add the shrimp paste, and then pound to mix thoroughly.

3. Heat the oil in a wok. When it is hot, fry the chilli-garlic-shrimp paste mixture until fragrant. Add the chicken and the chopped prawns and stir-fry. When they are done, put in the sataw seeds, stir-fry for a short time, and then add the rice and continue stir-frying until everything is ready.

4. Season with the sugar and fish sauce,mix well, taste and season additionally as desired.

5. Put this onto a bed of lettuce arranged on a plate, place the fried prawns on top. garnish with red spur chilli, and serve with spring shallots and sliced cucumber.

Chillie fried rice

KHAO PHAD NAROK

INGREDIENTS

1 cup cooked rice

3-4 white or tiger prawns

1 egg

1/2 cup long slices of bitter gourd

1 tsp. thinly sliced red spur chilli

1 tsp. coriander leaves

5-6 hot chillies

4 garlic cloves

1/2 tsp. sugar

1 tbsp. light soy sauce

3 tbsp. cooking oil

PREPARATION

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

2. Pound the chillies and garlic in a mortar until well crushed.

3. Heat the oil in a wok. When it is hot,fry the chilli-garlic mixture until fragrant. Break the egg into wok, break the yolk, and stir-fry. When it is done, add the prawns and bitter gourd and stir-fry until they are done. Add the rice and continue stir-frying.

4. Season with the sugar and soy sauce, mix everything together well, and when everything is ready, remove from heat.

5. Transfer to a plate, garnish with coriander leaves and thin slices of red spur chilli and serve.

Fermented pork fried rice

KHAO PHAD NAEM

INGREDIENTS

1 cup cooked rice

1/4 cup slices of fermented pork

1 tbsp. sliced onion

1 cucumber

1 spring shallot

2 sliced young ginger

3-4 hot chillies

1/4 cup fine slices of omelette

1 tbsp.fried peanuts

1/2 tsp. sugar

1/2 tbsp. fish sauce

3 tbsp. cooking oil

PREPARATION

1. Heat the oil in a wok. When it is hot, put in the fermented pork and onion and stir-fry. When they are done, add the rice and continue stir-frying until it is ready.

2. Season with the sugar and fish sauce, stir- to mix thoroughly, and then turn off the heat.

3. Put onto a plate, sprinkle with the peanuts and omelette slices, and serve with young ginger, spring shoallot, hot chilli and sliced cucumber.

Roasted pork fried rice

KHAO PHAD MU YANG

INGREDIENTS
1 cup cooked rice
100 grams pork with some fat, 1 egg
1 spring shallot, cut into short lenths
1 cucumber, 2 spring shallots
2 tbsp. sliced onion, 1 sliced lemon
1/2 tsp. ground pepper
1 tsp. chopped garlic, 1/2 tsp. sugar
1/2 tbsp. fish sauce
1/2 tbsp. oyster sauce
1 tsp. light soy sauce
3 tbsp. cooking oil

PREPARATION
1. Rub the pork with the soy sauce, sugar, and 1 tsp. of the oyster sauce. Allow to marinate for about an hour and then roast until golden brown.
2. Slice the pork into bite-sized pieces.
3. Heat the oil in a wok. When it is hot, stir-fry the garlic and onion until fragrant. Next, break the egg into the wok. break the yolk, stir it with the white, and spread it around. Put in the rice and the roasted pork and continue stir-frying until the rice is ready.
4. Season with the pepper and fish and oyster sauces, mix everything together, add the spring shallot, mix once again and then turn off the heat.
5. Transfer the fried rice to a plate garnish with thin slices of red spur chilli, and serve with spring shallots, cucumber slices and lemon.

Taro fried rice

KHAO PHAD PHEUAK

INGREDIENTS

1 cup cooked rice

1/2 cup bite-sized pieces of pork belly

1/2 cup chunks of taro

1/4 cup lengths of garlic plant

1 red spur chilli

1/2 tsp. ground pepper

1/2 tsp. sugar

1/2 tbsp. light soy sauce

2 tsp.seasoning sauce

1/2 cup cooking oil

potato for garnish

PREPARATION

1. Het the oil in a wok. When hot. fry the taro until golden brown, and then remove it and set it aside.

2. Dip oil from the wok until there is only about 3 tbsp. remaining. Put in the pork and stir-fry until it is done. Add the garlic plant, rice, and fried taro and continue stir-frying.

3. Season with the pepper, sugar, soy sauce, and seasoning sauce, mix for a short time,and then off the heat.

4. Arranged this onto a plate, garnished with potato and thin strips of spur chilli .

Fried rice with Chinese Sausage

KHAO PHAD KUNGCHIANG
INGREDIENTS

1 cup cooked rice

1 section fried Chinese sausage,

cut diagonally into slices

1/4 cup Chinese shredded dried pork

1 cucumber

2 spring shallots

1 tsp. red spur chilli slices

1 tsp. chopped garlic

1/2 tbsp. seasoning sauce

1/2 tbsp. light soy sauce

2 tbsp. cooking oil

PREPARATION

1. Set aside a few slices of the sausage and a little of the shredded prok for topping the dish. Heat the oil in a wok. When hot, fry the garlic until fragrant, and then put in rice and the remaining sausage and shredded pork and stir-fry.

2. Season with the seasoning and soy sauces, and continue stir-frying until the rice is ready.

3. Move onto a plate, garnish with the sausage slices and shredded pork set aside and the spur chilli, and serve with spring shallots and sliced cucumber.

CHILLI SAUCE FRIED RICE

KHAO PHAD SAWT PHRIK

INGREDIENTS

1 cup cooked rice

3 frankfurters, cut into disc-shaped slices

1-2 slices of boiled ham,cut into small rectangles

3/4 cup small rectangular slices of sweet pepper

1 tbsp. sliced onion

2 spring shallots

1/2 tsp. sugar

1 tbsp. Thai chilli sauce

1/2 tbsp. light soy sauce

3 tbsp. cooking oil

PREPARATION

1. Heat the oil in a wok. When hot, put in the onion fry until fragrant. Next add the frankfurter and ham and stir-fry a short time. When they are ready, add the rice, and sweet pepper and continue stir-frying for a short time.

2. Season with the chilli sauce, sugar, and soy sauce, mix everything together, and turn off the heat.

3. Put the fried rice onto a bed of lettuce arranged on a plate and serve with spring shallots.

FEIED RICE ROLLED IN EGG

KHAO PHAD MUAN KHAI
INGREDIENTS
1 cup cooked rice, 2 egg, lightly beaten
1 sheet seaweed, 1/4 cup diced chicken meat
1 tbsp. diced onion, 1 tbsp. diced carrot
1 tbsp. diced pineapple, 1 tbsp. diced tomato
2 spring shallots, 1/2 tsp. ground pepper
1 tsp. salt, 4 tbsp. cooking oil
lettuce, potato for garnish

PREPARATION
1. Place 1 tbsp. of oil in a wok on low heat. When hot swirl the wok so that its inner surface is coated with oil. Next, pour the beaten eggs into the wok and swirl them around so that they form a thin layer covering the inner surface of the wok. When the eggs are done, turn off the heat. Carefully remove the sheet of egg from the wok, and set it aside.
2. Heat the rest of the oil in the wok, and when it is hot, put in the onion, stir-fry until fragrant, add the chicken, add the chicken, and stir-fry until done. Next, add the carrot, pineapple,tomato, and rice and continue stir-frying.
3. Season with the salt and pepper, and when everything is done, remove from the heat.
4. Spread out the egg sheet on a falt surface. Spoon the fried rice onto the sheet and spread it over the entire surface of the sheet to form a layer of uniform thickness. Then, roll up the sheet, and cut into bite-sized slices.
5. Arrange the slices on a platter and serve with spring shallots and garnish with lettuce and potato.

FRIED RICE IN A BLANKET

KHAO PHAD KHAI HAW
INGREDIENTS

1 cup cooked rice, 2 eggs, lighty beaten

1 tbsp. diced chicken meat

3-4 peeled and veined white prawns

1 tbsp. diced pineapple, 1 tbsp. diced carrot

1 tbsp. diced tomato, 1 tbsp. dice onion

2 spring shallots, 1/2 tsp. ground pepper

1 tbsp. light soy sauce, 4 tbsp. cooking oil

carrot, lettuce for garnish

PREPARATION

1. Place 1 tbsp. of oil in a wok on low heat. When hot. swirl the wok so that its inner surface is coated with oil. Next, pour the beaten eggs into the wok and swirl so that they form a thin layer covering the inner surface of the wok. When the eggs are done, turn off the heat, carefully remove the sheet of egg from the wok, and set it aside.

2. Heat the remaining oil in the wok. When hot, put ti the onion and stir-fry until fragrant. Next, add the chicken and prawns and stir-fry. When they are done, add the pineapple, carrot, and tomato and mix thoroughly. Then, add the rice and continue stir-frying until everything is done.

3. Season with the pepper and soy sauce, stir and turn to mix well, mix once again, and remove from the geat.

4. Spread the egg sheet out flat, spoon the fried rice onto one half of the sheet, and then close the other half of the sheet over the rice. Transfer to a plate and serve with spring shallots and garnish with lettuce and carrot.