Samosa

Carrot

Onion

Potato

Minced pork

Ingredients:

• 
  
• Minced pork 200 grams2 large onions, finely chopped
• 2 carrots,  finely chopped
• 2 large potatoes, peeled and cubed
• krari powder 1 pinch
• Caster sugar 1 pinch
• Fresh coriander ½ bunch
• Oil ½ liter
• Samoosa sheets 12 to 15
• Garlic paste 1 tbsp
• Paprika ¼ tsp
• Salt and black pepper to taste

Directions:

1. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds, add in onions, garlic and minced pork. Stir until pork is cooked and onions are soft, about 5 minutes. Season with black pepper, salt and curry powder . Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
2. Wrap with the spring roll pastry.
3. Fry in the hot oil until it turns golden.
4. Enjoy your samosa.

Rice omelette roll

Ingredients:
1. Egg  3
2. Jasmine Rice Cooked1 small cup
3. soy sauce 1 tablespoon
4. Vegetable oil 2 tablespoons
5. Spring onion chopped 1 tablespoon
6. Tomatoes sauce

Directions:
1. Mix egg and rice together
2. Season with soy source
3. Fry the same as you make your omelette
4. Roll them  and serves with tomatoes sauce 

Stir fried chicken and ginger

Ingredients:

300 g chicken breast fillets cut into strips
150 g finely julienned ginger
100 g ear mushroom cut into bite size
80 g mixed julienned sweet pepper and goat pepper
50 g spring onion cut into 1 inch size
20 g roughly chopped garlic

Seasonings

2 tbs. sugar (if like)
2 tbs. fish sauce
1 tbs. oyster sauce

Directions:

1. Preheat the wok, add oil and garlic and stir well until fragrant. Add chicken and stir fry until the chicken are cooked.

2. Add ginger, stir well until fragrant.

3. Follow by ear mushroom, season with sugar, fish sauce, oyster sauce and stir well.

4. Add sweet pepper, goat pepper, spring onion and stir well.

5.Ready to serve.

Chicken in Coconut milk {Tum Kha Gai}

Ingredients 
2 peices of Chicken Breast
100 ml Water
150 ml Coconut Milk
30 gms Galanga
30 gms Lemon Grass
30 gms Kaffir Leaves
1 Sprig Coriander
25 gms Bird Chilli
1 Tablespoon Lemon Juice
1 Teaspoon Salt
3 Tablespoons Fish Sauce

Directions
1. Clean the chicken breast and chop it into strips.
2. Chop the galanga & lemon grass.
3. Pound the bird chilles in a mortar.
4. Put the coconut milk in pan and bring to the boil.
5. When coconut milk is boiling, add the galanga, lemon grass, kaffir and salt.(If you have tom kha gai paste just add into coconut milk and boil.)
6. And add the chicken, fish sauce, lemon juice and coconut milk and simmer for 5 minutes until the chicken is thoroughly cooked.
7. Add chilles, coriander and in simmer for a further 1 minute to let the flavours spread through the soup.

Chicken Panang Curry

Ingredients:

2 Chicken breasts
2 tablespoons panaeng curry paste
2 tablespoons vegetable cooking oil
150 gms coconut milk
2 tablespoons fish sauce
10 basil leaves
3 kaffir lime leaves
1 lemongrass
3 Red chilli

Preparations

1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

2. Add chicken breasts and season with fish sauce.

3. Wait until cooked, add chilli and kaffir lime leaves. Serve with hot steamed rice.

Stir fried chicken, ginger and mixed vegetables.

Ingredients:

300 g chicken breast fillets cut into strips
80 g diagnosis cut sweet corn
150 g finely julienned ginger
100 g ear mushroom cut into bite size
80 g mixed julienned sweet pepper and goat pepper
50 g spring onion cut into 1 inch size
20 g roughly chopped garlic

Seasonings

2 tbs. sugar (if like)
2 tbs. fish sauce
1 tbs. oyster sauce

Directions:

1. Preheat the wok, add oil and garlic and stir well until fragrant. Add chicken and stir fry until the chicken are cooked.

2. Add ginger, stir well until fragrant and then, add sweet corn.

3. Follow by ear mushroom, season with sugar, fish sauce, oyster sauce and stir well.

4. Add sweet pepper, goat pepper, spring onion and stir well.

5.Ready to serve.

Spring Roll

INGREDIENTS:



1. Spring roll wrappers

2. Minced pork 1 cup

3. Egg 1 whole

4. Bean thread noodle 1 small bag

5. Green cabbage sliced thin 1 cup

6. Bean sprouts 1 cup

7. Garlic chopped 1 tbsp

8. Corn Flour 1 tbsp and water paste 1/2 cup

9. Soy sauce 2 tbsp

10. Oyster sauce 2 tbsp

11. White pepper 1 tsp

12. Carrot sliced thin 1 cup

13. Frying oil 2 tbsp



Directions:

1. Soak the bean thread noodles for 10 minutes in room temperature water until soft. Remove from water and cut the mess in 1/2.

2. Fry the garlic in a bit more oil until fragrant on medium-high heat. Add minced pork stir fry until cook add Bean sprouts, Green cabbage sliced, Carrot sliced thin then the bean thread noodles, and the rest of the sauces. Stir well to mix.

3. Season with white pepper and corn flour in the water to make all ingredients together and easy to wrap. Remove and set aside. Let cool until room temperature.

4. Wrap the wrappers as shown. Put about 1-2 tablespoons of filling inside.

5. Seal with egg ready in a cup to stick wrapper together.

6. Look at pictures how to wrap

7. Deep fry on medium high heat. The oil should be dancing (you’ll see it move) but not smoking. Remove and let dry on a wire or mesh rack to keep it crispy.

8. Make the sauce by smashing the chili in a stone mortar & pestle, and mixing with the vinegar and sugar. Simmer over low heat until thicker, about 5 minutes or you can use a sweet Thai chili sauce from supermarket.

Chicken Masaman Curry มัสมั่นไก่

Ingredients:

2 Chicken breast
1 cup Onion
2 cup Coconut milk
2 tablespoon tamarind pulp mixed with 3 tablespoons water
1 cup Potato
1/2 cup Peanut and Cashewnut
1 tablespoon curry paste
2 cup Water


Directions:

1. Peel and cut up potatoes into big chunks and boil until almost cook and keep aside.

2. Cut up Chicken breasts and onion into the same size.

3. Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking for about 5 minutes. When you see the red oil bubbling up add the chicken and stir to cover the meat with curry.

4. Add half a cup of water or enough cover all the chicken. Add the rest of the ingredients, except for potatoes, onion, peanut and cashew. Stew for 20 minutes or until chicken is getting tender.

5. Add potatoes, onion and cashews. Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.

6. Serve with streamed rice.

Thai Spicy Mixed Vegetable Soup with Prawns (Kang Liang Goong Sod แกงเลียงกุ้งสด)

Ingredients:

350 grams prawns, cleaned, shelled, and deveined
1 cup babycorn, sliced
1 cup of each any fresh vegetables such as gourd pumpkin luffa, cut into well pieces
1/2 cup hoary basil leaves
4 cup water
1/2 cups galingale
1 tablespoon fish sauce

Ingredients : Spice Mixture

12 pepper corns
12 shallots
1 tablespoon shrimp paste
1/2 cup dried shrimp
2 tablespoon fish sauce

Directions:

1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor or instant paste).

2. Heat water in a pot, then add spice mixture and keep stirring it.

3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.

4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.

5. Transfer to a serving bowl and serve immediately with hot steamed e

Spicy Minced Pork Prawn and Glass Noodle Salad. ลาบวุ้นเส้น

เครื่องปรุง

1. วุ้นเส้น 40 กรัม
2. หมูบดละเอียด 200 กรัม
3. กุ้ง 200 กรัม
4. ข้าวคั่วบดละเอียด 1 1/2 ช้อนโต๊ะ
5. ใบสะระแหน่
6. ผักชีฝรั่ง หั่นท่อน
7. น้ำมะนาว
8. น้ำปลา
9. พริกขี้หนูป่น


วิธีทำ
1. แช่วุ้นเส้นให้นิ่ม ตัดเป็นท่อน นำไปลวกในน้ำร้อนจนสุก ตักขึ้นพักให้สะเด็ดน้ำ
2. รวนเนื้อหมูและกุ้งให้สุก พักไว้
3. หัวปลีปอกเปลือกผ่าซีกหั่นบางๆตามขวาง แช่น้ำมะนาวหรือน้ำมะขามเปียกไว้จะได้ไม่ดำ
4. ผสมวุ้นเส้น เนื้อหมูบด กุ้ง น้ำมะนาว น้ำปลา คลุกเคล้าให้เข้ากัน ชิมรส
5. ใส่พริกขี้หนูป่น ข้าวคั่ว ใบสะระแหน่ ผักชีฝรั่ง คลุกพอเข้ากัน ตักใส่จาน รับประทานกับผักสดต่างๆ

Ingredients:

1. 350 grams Minced pork

2. 200 grams Prawn

3. 1 small pack glass noodle

4. 1 cup fresh mint leaves

5. 3 tablespoons lime juice

6. 2 tablespoons fish sauce

7. 2 tablespoons roasted sticky rice powder

8. 1/2 cup long coriander chopped

9. 1 tablespoon coarsely ground dried red chilli

10.1 cup water (or chicken stock)


Directions:

1. Heat the water in a small pot. Add minced pork after a minute add prawns cook for 2 minutes, tossing often to break up the meat. When cooked then take out cooked pork and prawns to the medium bowl.

2. Add a little bit water to the same pot wait until hot then add glassnoodle stir fry until glass noodle cooked that should be 30 second to 1 minute then take glass noodle out to the bowl with pork and prawns.

3. Add the mint, long coriander. Add the lime juice, fish sauce, rice powder, chilli powder. Then stir to combine everything well.

4. Before serving, you could garnish the serving dish with the cabbage, green bean, and mint. Thai people love to eat this dish with sticky rice and fresh vegetables.