Crispy shredded catfish spicy salad

YAM PLA FU

INGREDIENTS
2 broiled catfishes,1 lettuce plant
1 thinly sliced red spur chilli, 2 tbsp.
fried peanuts, oil for deep frying

DRESSING INGREDIENTS
5 hot chillies,pounded to break them open
1/4 cup shredded green mango
2 tbsp. thinly sliced shallot
2 tbsp. palm sugar, 3 tbsp. fish sauce
Mix the chillies, sugar, and fish sauce together, add the mango and shallot, and toss to mix thoroughly.Season obtain to a sweet, salty or sour flavor.

PREPARATION
1. Separate the flesh of the catfish from the skin and bones. Break the flesh into shreds with a fork, and then set aside to dry.
2. Place the oil in a wok on medium heat. When the oil is hot, put about half a cup of the catfish in the oil and spread it out into shreds. When the fish starts to brown, gather the shreds together, turn over, and fry until crisp and golden brown. Then, remove from the wok and set aside to drain and cool. Fry the rest of the fish in the same way, half a cup at a time.
3. Toss the cooled catfish with the dressing and the peanuts.
4. Place the catfish on a beb of lettuce arranged on a plate, garnish with chilli slices, and serve.


Thanks: international thai cooking: Spicy Thai Cuisine
label : international , thai cooking , spicy salad , mango , chillies , peanut

Spicy jellyfish salad

YAM MAENG KAPHRUNINGREDIENTS
2 cups jellyfish, cleaned and cut bite-sized
1/2 thinly sliced onion
2 thinly sliced shallots
8-10 crushed hot chillies
1 tsp. thinly sliced red spur chillies
1 1/2 tbsp. fish sauce
2 tbsp. lime juice

PREPARATION
1. Immerse the jellyfish in boiling water then remove and immediately plunge into cold water for a few moment. After removing from the water, drain. Thia will give the jellyfish the right munchy texture.
2. Toss the jellyfish with the onion, shallot, and chillies, seasoning to taste with fish sauce and lime juice. Put onto a plate on which lettuce has been arranged and decorate with slices of red spur chilli

Thanks: international thai cooking : Spicy Thai Cuisine
Label : Spicy , jellyfish , salad , onion , International cooking , thaicooking

Spicy cockle salad

YAM HOI KHRAENG

INGREDIENTS

800-1,000 grams cockles

1 lettuce plant

1 tbsp. thinly sliced shallot1 tsp. thinly sliced hot chill
1 tbsp. thinly sliced young ginger
1 tbsp. finely sliced lemon grass
1/4 cup mint leaves
1 tsp. thinly sliced kaffir lime leaves
2 tbsp. lime juice
1 1/2 tbsp. fish sauce


PREPARATION

1. Soak the cockle in water until they open up and expel any dirt inside. Wash well, cover with boiling water for a few minutes, and shell.
2. Mix the cockles with the lemon grass,shallot, chilli, fish sauce, and lime juice, varying proportions to taste.
3. Spoon the cockles onto the lettuce, sprinkle with mint leaves, kaffir lime leaves and serve.

Thanks: international thai cooking, Spicy Thai Cuisine

label : Spicy cockle salad , cockle , ingredients , thai cooking , sauce

Prawns,mussels,crab and squid in spicy salad

YAM THALE ROD DED

INGREDIENTS
200 grams white prawns
100 grams shelled mussels
100 grams squid
4 steamed crab sculls
10 hot chillies
5 cloves garlic
3 tbsp.lime juice
2 tbsp. fish sauce
1/2 tsp. sugar
1/2 cup Chinese celery, cut short lettuce, onion

PREPARATION
1. Wash the lettuce, onion, then slice and arrange on a serving dish.
2. Shell, vein and wash the prawns, reserving the meat only. Clean and wash the squid, cut into bite-sized pieces, and score them attractively. Immerse in boiling water, the prawn, the squid, and the mussels, each seperately and for one minute.
3. Arrange the shell-fish on the serving dish.
4. Pound the chillies and garlic well in a mortar, mix with the lime juice, fish sauce,and sugar, pour over the shell-fish and celery, toss gently, then arrange on the dish and serve.

label : PREPARATION , Prawns , mussels , crab , squid in spicy salad , ime juice

Barbecued chicken spicy salad

YAM KAI YANG

INGREDIENTS

1 barbecued chicken

2 spring shallots, cut in to thin slices

2 bell chillies,cut into thin slices and blanched

1 1/2 tbsp. finely sliced garlic

1 thinly sliced red spur chilli

1/2 cup mint leaves

2 tbsp.finely sliced kaffir lime leaves

1/2 cup shredded green mango

1/2 cup pan-roasted peanuts

DRESSING INGREDIENTS

1/2 tbsp. roasted dried large chilli,pounded

1/2 tbsp. sugar

3 tbsp.fish sauce

3 tbsp.lime juice

Mix all the ingredients in a pot, and heat.When the mixture comes to a boil,remove from the heat.

PREPARATION

1. Cut the chicken into thin slices

2.Toss the chicken and the dressing together. Add the chilli,spring shallots,garlic,mint and kaffir lime leaves,mango and peanuts, and toss gently.
3. Transfer to a plate,sprinkle with the spur chilli.Serve

label : Barbecued chicken spicy salad , chicken , spicy , salad , lime juice , peanuts , kaffir

Thieves' spicy salad

YAM KHAMOI
INGREDIENTS
100 grams thin slices of boiled pork
100 grams thin slices of boiled prawn
1 hard-boiled egg, 1 lettuce plant
2 cucumbers, sliced
1 0nion, cut into thin slices
1 tbsp.coriander leaves
1/4 cup mint leaves
1 thinly sliced red spur chilli

DRESSING INGREDIENTS
2 red spur chillies, 1 garlic bulb
1/2 tbsp. pounded coriander root
3 pepper corns, 2 tbsp. sugar
2 tbsp. fish sauce
2 tbsp. lime juice,3 tbsp. vinegar
Pound the chillies, garlic,coiander root,and pepper corns until well ground,add the sugar,fish sauce,vinegar,and lime juice, and stir to mix. Taste and adjust as required.

PREPARATION
1. Wash the lettuce and cut into short pieces.Wash and peel the cucumber and slice diagonally.
2. Place the pork, prawn, lettuce, cucumber, onion, and coriander and mint leaves together in a bowl, add the dressing, and toss gently.
3. Transfer to a plate, garnish with slices of egg and spur chilli, and serve.

Thanks: international thai cooking : Spicy Thai Cuisine
label : Thieve\'s spicy salad , Thaifood , pork , prawn , egg , pepper corns , onion , cooking ,

Spicy pork and prawn salad

YAM THAI NOI
INGREDIENTS
100 grams small thin slices of boiled prok
2 hard-boiled eggs, cut into thin slices
5 cucumbers, 1 tbsp. coriander leaves
1 onion, cut into thin slices
1 thinly sliced red spur chilli

DRESSING INGREDIENTS
2 red spur chillies
2 garlic bulbs, 7 pepper corns
1/2 tbsp. finely sliced coriander root
1/4 cup sugar, 1/4 cup fish sauce
2 tbsp. lime juice
1/4 cup tamarind juice
Pound the spur chilli, garlic, coriander root, and pepper corns until finely ground, add the pepper corns until finely ground, ass the sugar , fish sauce, and tamarind juice. When the mixture boils, remove from the heat and set aside. When the mixture is cool, add the lime juice and stir to mix

PREPARATION
1. Wash and peel the cucumbers, cut decorative grooves down the length of each, and cut across into thick slices.
2. Mix the pork, cucumber, onion, and coriander leaves together in a bowl, add the dressing, and toss gently.
3. Transfer to a plate, garnish with the egg slices, red spur chilli. Serve.

Thanks: international Thai cooking: Spicy Thai Cuisine
Label : Spicy , pork , prawn , salad , egg , pepper corns , chillies , lime juice , mix

Three companions spicy salad

YAM SAM SAHAIINGREDIENTS
200 grams steamed pork tenderloin,cut diagonally into thin slices
200 grams steamed chicken meat,cut diagonally into thin slices
200 grams steamed shelled white prawn,cut diagonally into thin slices
1/2 cup shredded Chinese radish
1/2 cup shredded carrot
1/4 cup mint leaves
1/4 cup short sections of Chinese celery
DRESSING INGREDIENTS
2 dried large chillies,roasted and then pounded well
2 garlic bulbs,roasted and then pounded well
1 tbsp. sugar, 2 tbsp. fish sauce
1/4 cup lime juice, 3 tbsp. tamarind juice
Mix the dried chillies,garlic, sugar, fish sauce, and tamarind juice in a pot,and heat. When the mixture boils, romove from the heat, and set aside. When cool, add the lime juice and stir to mix.

PREPARATION
1. Toss the pork, chicken, and prawn with the dressing. Add the celery, toss to mix, and then add the mint leaves.
2. Transfer to a plate, and arrange the Chinese radish and carrot alongside.



Label : Three companions spicy salad , Thaicooking.cooking , Thaifood , prawn , pork , mix

Broiled pork jowl and crisp kale

KHAW MU YANG KHA-NA KROB
INGREDIENTS
500 grams pork jowl,
500 grams Chinese kale
1 garlic bulb
1 tsp. finely sliced coriander root
1 tsp. ground pepper
2 tsp. sugar
2 tbsp. seasoning sauce

SPICY SAUCE
Mix together: 2 tsp. finely sliced hot chilli
3 tbsp. finely sliced garlic, 1 tsp. sugar
3 tbsp. fish sauce, 3 tbsp.lime juice

PREPARATION
1. Wash the pork well,and cut into 1/2 inch thick slices.
2. Pound the garlic, coriander root, and pepper until well mashed. Rub this into the pork. Next, add the sugar and seasoning sauce and work the pork around in these .Then, set aside and to marinate for about thirty minutes.
3. Wash the kale well. Remove and discard the leafy portions; only the will be used. Peel the stems, cut them into sections about three inches long. Cut each section lengthwise into thin slices, and immediately put them on ice to keep them crisp and drain.
4. Broil the pork over a medium charcoal fire until golden brown, and then cut into thin slices.
5. Arrange the slices of pork and kale on a platter,pour the sauce over them, and serve.

Label : Thaicooking , Thaifood , Crisp kale , Ingredients , Spicy , Chinese kale , lime juice

Spicy scallop salad

YAM HOI SHELL
INGREDIENTS

300 grams scallops

1 onion

10 hot chillies

1 large tomato

1 lettuce plant

2 Chinese celery plants,

cut into short lengths

1 cucumber,sliced

2-3 tbsp.lime juice

1 tbsp. fish sauce

PREPARATION

1. Remove the scallops from the shells, wash, dip in boiling water until cooked, and drain.

2. Slice the onion and tomato. Just break open the chillies in a mortar.

3. Toss the scallops, chillies, onion, celery, and tomato together, adding fish sauce and lime juice to taste.

4. Wash the lettuce and lay the leaves on a serving plate; then, put the scallops onto the bed of greens with sliced cucumber.

Label : Spicy , Scallop , Salad , Shell , Thaicooking , Thaifood , cooking , Food , onion , Chinese celery , Lime juice

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.