THAI STIR FRIED BEEF WITH BEAN SPROUTS

INGREDIENTS;
1bunch spring onion(sliced)
2 tbsp corn oil
1 clove garlic(crushed)
1 tsp ginger(julienne)
500 gm lean beef(slice thin strips)
1 red pepper(sliced)
1 bird eye chili(chopped)
3 cups beansprouts
1 lemongrass(finely chopped)
2 tbsp peanut butter
4 tbsp coconut milk
1 tbsp vinegar
1 tbsp soy sauce
1 tbsp brown sugar
salt and pepper

METHOD;
Preheat wok over high heat,add spring onion,garlic and ginger.Stir fried for 2-3 minutes and add beef ,continue frying until brown and tender.Add in all ingredients and season well. 

KAENG KHUA SAPAROT OR THAI PRAWN IN PINEAPPLE CURRY

INGREDIENTS;
250 ml coconut milk
1/2 pineapple(chopped roughly)
2 tbsp fish sauce
2 tbsp Thai red curry paste
2 tsp sugar
350 gm tiger prawn(clean and deveined)
2 tbsp coriander(chopped)
4 spring onion(shredded)


METHOD;
Place coconut milk,pineapple,curry paste,fish sauce and sugar in a pan.Heat gently for 5 minutes until slightly boiling.Put prawn and coriander , let it cooked.Sprinkle spring onion on top  and serve with white steam rice.

TAD MAN PLA OR THAI FISH CAKES

INGREDIENTS;
450 gm boneless cod fillet
1 egg(beaten)
1 tbsp Thai red curry paste
1 tbsp brown sugar
1 tsp salt
1 tbsp cornflour
1 tbsp coriander(chopped)
75 gm green beans(finely chopped)
4 tbsp oil for frying


METHOD;
Chopped fish roughly in food processor.Add curry paste,egg,sugar,salt and cornflour in the food processor and blend well.Stir in the beans and coriander.Then keep in refrigerator for 45 minutes and make into ball shape.Flatten to the shape of a cake.Heat up the oil in frying pan and fry until golden brown.
 

AYAM PAPRIK OR CHICKEN PAPRIK

INGREDIENTS;
500gm chicken(chopped into small pieces)
150gm tomato ketchup
150gm chili sauce
3 lemongrass(finely sliced)
100gm tom yam paste
4 lime kaffir leaves
1 lime(juice)2 fresh red chilies(slice)
1 big onion(sliced)
7 small bird eye chilies(slice in two)
2 tomatoes(wedges)1 stalk coriander leaves(roughly chopped)
salt


METHOD;
Heat a wok and sauteed lemongrass,onion,kaffir leaves,red chilies,small chilies until fragrant.Then put the chicken and sauteed until half cooked.Now mix in all the rest of the ingredients and let the chicken cooked.

THAI GARLIC PRAWNS

INGREDIENTS;
1 kg medium prawns(head off and skin on)
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
7 garlic(crushed)
2 tbsp lime juice
4 tbsp oil
1 fresh chili(cut split in 2)

METHOD;
Sauteed garlic until fragrant and put in the prawn.Then put in all the ingredients until the prawns cook.Let it reduces the sauce until thick and put in the chili.Serve with hot steam rice. 

THAI GREEN MANGO SALAD

INGREDIENTS;
2 green mangoes(peeled and shredded
1/2 cup chopped coriander
3 stalk spring onion(cut 2 cm lengthwise)
1/3 cup basil(sliced)
3 shallots(sliced finely)
1 red chili(chopped)
3 tbsp fish sauce
4 tbsp lime juice
2 tbsp brown sugar
2 tbsp Thai chili sauce

METHOD;
Just mix all ingredients and it ready to serve.

KERABU SOTONG OR SQUID SALAD

INGREDIENTS;
1/2 kg squid(sliced and boiled)
4 tbsp lemon juice
2 tsp fish sauce
2 lemongrass(finely sliced)
1 stalk coriander(1 cm sliced)
1 big onion(finely sliced)
5 bird eyes chilies(finely chopped)
5 shallots(finely sliced)
3 tomatoes(deseed and sliced)

METHOD;
Mixed all ingredients and add salt to taste.

TOMYAM SOUP(SEAFOOD)

INGREDIENTS;
100gm medium prawn(peeled and halves)
100gm fish fillet(any kind of white fish and cube)
100gm squid(slice)
3 shallots(slice)
3 garlic(slice)
2cm ginger(julienne)
2 lemongrass(slice)
3 bird eyes chili(chopped roughly)
1 tbsp chili paste
3 pieces coriander leaves(chopped)
3 tbsp lime juices
2 kaffir leaves
2 liter fish stock
salt to taste


METHOD;
In a stock pot bring fish stock to boil.Add in all ingredients except the seafood.Let it boil for 10 minutes and put in the seafood.Add salt to taste and if you like the soup to be more spicy ,you can add more chilies.Bring the soup to boil again until the seafood cooked, now it ready to serve.