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.