Thieve's Spicy Salad (Yam Khamoi)

Thieve's spicy salad funny recipe name in Thai called "Yam Khamoi"

Thieve's = Khamoi in Thai.  Spicy salad we called "Yam"

INGREDIENTS:

• 100 g. thin slices of boiled pork
  
• 100 g. thin slices of boiled prawn
  
• 1 hard-boiled egg
  
• 1 lettuce plant
  
• 2 cucumbers and sliced
  
• 1 onion and 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. fish sauce
  
• 2 tbsp. lime juice
  
• 3 tbsp vinegar
  

Pound the chillies, garlic, coriander 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:

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

Stir Fried Clams with Roasted Chili Paste

Stir Fried Clams with Roasted Chili Paste or Hoi lai pad num prik prao a popular Thai dish of stir-fried clams fried with roasted chili paste. Serve hot as part of a main meal.

INGREDIENTS:

• 450 g fresh Clams, cleaned well
  
• 3 tablespoons vegetable oil
  
• 1/2 cup sweet basil leaves
  
• 2 tablespoons roasted chilli paste
  
• 4 fresh chillies, cut into long strips
  
• 2 teaspoons garlic, finely chopped
  
• 1 tablespoon fish sauce
  

 

PREPARATIONS:

• Heat oil in a wok over medium-high heat.   Add garlic in the hot oil and fry until it becomes golden.
  
• Add cooked fresh Clams and stir for a 20 seconds. Then add fish sauce, chili and roasted chilli paste.
  
• Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with hot steamed rice.
  

Easy Rose apple spicy salad

Rose apple spicy salad or "Yam Chom-Phu" in Thai

INGREDIENTS:

• 5-6 rose apples or any kind of apple sliced
  
• 100 g. thin slice of steamed prawn meat
  

DRESSING INGREDIENTS

• 1 tbsp. roasted chilli paste
  
• 2 tbsp. lime juice
  
• 1 tbsp. ground dried shrimp
  
• 2 tbsp. water
  

PREPARATION:

• Mix all the ingredient together.  
• Place the rose apples and prawn in a bowl.  
• Pour on the dressing and toss gently.
  
• Transfer to a plate and enjoy~*
  

Broiled pork jowl and crisp kale

Broiled pork jowl and crisp kale "Khaw Mu Yang Kha-Na Krob" in Thai.

INGREDIENTS:

• 500 g. pork jowl
  
• 500 g. Chinese kale
  
• 1 garlic bulb
  
• 1 tsp.finely sliced coriander root
  
• 1 tsp. ground pepper
  
• 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:

• Wash the pork well, and cut into ½ inch thick slices.
  
• 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 allow to marinate for about thirty minutes.
  
• Wash the kale well.  Remove and discard the leafy portions, only the stems will be used.  Peel the stems, cut them into sections about three inches long.  Cut each section lengthwise into thin slices, and immedialety put them on ice to keep them crisp and drain.
  
• Broil the pork over a medium charcoal fire until golden brown and then cut into thin slices.
  
• Arrange the slices of pork and kale on a platter and pour the sauce over them and serve.
  

Stir-Fried Crab with Curry Power

This stir-fried crab with curry power in Thai called "Poo Pad Phong Ka-Ree"

INGREDIENTS

• 3-4 crabs 
  
• 2 eggs
  
• 1 tablespoon garlic, minced
  
• 1 teaspoon curry powder
  
• 1 tablespoon soy sauce
  
• 2 tablespoons fish sauce
  
• 2 spring onions (scallion), sliced thinly
  
• 2 tablespoonsS shallots, sliced thinly
  
• 100 grams Chinese celery, cut 1" long
  
• 3 chilie peppers, cut diagonally
  
• 2 tablespoons stock (or water)
  

 

PREPARATIONS

• Heat oil in a wok, and garlic and onions, then stir fry until the color is golden.
  
• Add the fish stock (or water), soy sauce, fish sauce and beaten egg.  Stir fry for 20 seconds, then add crab.  Be sure that you already clean and cut into small pieces bite size (not to small)
  
• Stir fry until the crab is become red, then add the remaining ingredients. Stir fry for another 30 seconds and turn off the heat.
  
• Transfer to a serving dish.  Before serving, garnish with coriander leaves.

Breakfast: Thai Rice Soup With pork rib

Khao tom is a staple in Thailand, being widely eaten as a breakfast dish. as well as an accompaniment to lunch.  It can be cooked plain (without the meat), or as here with pork rib. It can also be made by simple substitution with chicken, pork, or any combination of seafood that you have to hand. It can be made with cooked left over chicken/shrimp etc, or as here with fresh ingredients. It is however almost always made from pre-cooked rice from a day before (though not always left-overs: the cook will often simply ladle enough rice from the electric rice pot to make the soup shortly before serving).  Made with chicken it is a popular meal for recovering patients who still feel a little queasy.  

INGREDIENTS:

• 2 cups water
  
• 1 cup cooked Thai jasmine rice
  
• 500 g. pork spare ribs cut into 2" lenghts
  
• 1 cup thinly sliced Chinese celery (including the leaves), or spring onion
  
• half teaspoon preserved cabbage
  
• 2 tablespoons fish sauce
  
• 1 tablespoon Maggi seasoning
  
• 1 tablespoon garlic, thinly sliced
  
• 1 teaspoon Thai pepper powder
  
• fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste
  

PREPARATION:

• Pour water into a pot, bring to boil on high heat, wash spare ribs, and add into boiled water. Reduce heat to medium.  After 1 hour, spoon only ribs into another pot or put them into a slow cooker.
  
• In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, pork rib soup and return to the boil, continuing to simmer, stirring occasionally.
  
• Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also. 
  

Breakfast: Pork Congee

It’s good, from time to time, to wake up late on the weekend and having “Pork Congee” for brunch. Cooking Congee is easy, the only thing that put you off is the time that’s required to cook the rice.  Generally, Thai call it " Joke Moo", although its originally Chinese.

INGRADIENTS:

• 6 Cups of Water (or Chicken/Pork Soup)
  
• 2-4 cups of Rice (Long Grain White Rice, soaked over a night)
  
• 1-2 cups of Minced Pork, marinated and made into meatballs
  
• 1-2 Eggs (Duck’s or Chicken’s depends on your preference)
  
• 1 Teaspoon of Sea Salt
  
• 1 Teaspoon of Vegetable Oil
  
• ½ Cup of Spring Onion and Coriander, chopped
  
• ½ Cup of Ginger, thinly sliced
  
• Ground black/white pepper to taste
  
• Soy sauce to taste.
  

PREPARATION:

• Rinse and drain the rice, and place in a pot over medium heat.
  
• Add stock, stir in the sea salt and oil, and let stand for 5-10 mins.
  
• Add the pork meatballs,bring to the boil
  
• Simmer for 15 mins, or until the pork meatballs are cooked through.(They will foat)
  
• Remove the pork from the pot, and set aside.
  
• Continue to simmer the rice for 30-60 mins.
  
• After the 30 mins, stir the pork and eggs(can be pre-boiled) into the congee.
  
• Serve in bowls, and sprinkle with spring onion, coriander and ginger
  
• Have soy sauce and pepper on the side for seasoning  make more taste by put deep-fried dough stick on top Yum..yum…
  

Sour and spicy fish soup (Tom Yam Pla Chawn)

This is fresh water fish soup in Thai called “Tom Yam Pla Chawn”

INGREDIENTS:

• 1 serpent-head fish weighing about 300 g.
  
• 3 roasted shallots
  
• 1 tbsp. fish sauce
  
• 2 tbsp. lime juice
  
• 2 tbsp. tamarind juice
  
• 2 kaffir lime leaves, torn into pieces
  
• 1 lemon grass stalk, cut diagonally into ½ inch-thick slices.
  
• 1 spring shallot, sliced coarsely
  
• 1 eryngo plant, sliced coarsely
  
• 5-6 crisp fried dried hot chillies
  
• 2 cups water
  

PREPARATION:

• Scale, clean and wash the serpent-head, and cut across the body into ½-inch-thick sliced.
  
• Put the water in a pot and bring to a boil. Put in the lemon grass, kaffir lime leaves and shallots.  When it returns to a boil, put in fish.  Season with the tamarind juice, lime juice and fish sauce.
  
• Add the spring shallots, eryngo and crisp fried dried not chilli, stir everything to gether and remove from the heat.  Pour into a bowl.  And serve.
  

Pomelo spicy salad

This refreshing salad combines three nutrient-rich ingredients: sweet pomelos (for potassium and vitamin C), smoked salmon (a source of omega-3 fatty acids) and chiles (full of beta-carotene).  And in Thai called “Yam Som-O”

INGREDIENTS:

• 2 cups pomelo fresh peeled
  
• ½ cup thin slices of shelled steamed prawn
  
• ¼ cup pan-roasted shredded coconut meat
  
• ¼ cup coarsely ground pan-roasted peanut
  
• 1 tbsp. sauted shallot slices
  
• 1 thinly sliced red spur chilli
  
• 1 tsp. thinly sliced kaffir lime leaves
  
• 1 tbsp. coriander leaves
  

DRESSING INGREDIENTS

• 1 dried large chilli, roasted until fragrant
  
• 1 tbsp. well-pounded dried knife fish
  
• 2 roasted shallots, 1 roasted garlic bulb
  
• 3 tbsp. palm sugar, 3 tbsp. fish sauce
  
• 3 tbsp. tamarind juice
  

DRESSING COOKING:

Pound the chilli, fish, shallots and garlic until well ground.  Transfer to a pot, add the fish sauce, sugar and tamarind juice and simmer until thickened.

PREPARATION:

• Place the pomelo in a bowl, add the prawn and then pour on the dressing.  Add the coconut, the peanuts, and half a tablespoonful of the sauted shallot and toss gently until thoroughly mixed.
  
• Transfer the salad onto a plate, sprinkle with the remaining sauted shallot, spur chilli, kaffir lime leaves and the coriander leaves and then Serve.
  

Stuffed Bitter Gourd in Clear Soup

Stuffed Bitter Gourd in Clear Soup  in Thai called “Tom Ma-ra Yud Sai Moo-sub” 

INGREDIENTS

• 2 bitter gourds (momordica)
  
• 300 g. ground pork
  
• 50 g. clear noodle
  
• 1 tablespoon minced garlic
  
• 2 coriander roots, finely chopped
  
• 2 tablespoons soy sauce
  
• 2 teaspoons oyster sauce
  
• 2 teaspoons sugar
  
• 3 shitake mushrooms, sliced into well pieces
  
• 1 carrots, sliced into well pieces
  
• salt (to remove bitter taste from bitter gourd)
  
• 3 cups chicken stock (or water)
  
• white pepper powder
  
• coriander leaves (for garnishing)
  

PREPARATIONS:

1. Clean the bitter gourds and cut into pieces (2" length). Scoop out the seed and the inside part. Sprinkle the salt inside and outside part of the sliced bitter gourds. Leave it for 10-15 minutes, then wash with clean water.
   
2. In a medium-sized bowl, add ground pork, garlic, clear noodle, coriander roots, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp). Knead until all ingredients mixed well. Then stuff the ground pork inside the sliced bitter gourd.
   
3. Heat chicken stock (or water) in a pot over medium heat. Add stuffed bitter gourds, shitake mushrooms, carrot, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp). Wait until boiling then turn down the heat to low level. Let simmering for at least one hour (the longer time the better taste, recommend 1-2 hours).
   
4. Remove from heat and transfer to a nice bowl. Sprinkle with white pepper powder and garnish with coriander leaves. Serve immediately with hot steamed rice.