( Broiled pork with lime sauce )
200 grams of pork tenderloin, 3 lettuce leaves, 1 slice of green lemon, 5 red chillies,
2 tbsp. of peeled small garlic cloves, 1 tbsp. of sugar, 3 tbsp. of fish sauce, 3 tbsp. of
Wash the lettuce and arrange on a serving plate. Wash the pork and cut into slices
about 1 cm thick. Broil until done then cut crosswise into thin slices. Arrange the pork
over the lettuce on a serving plate. Chop the chilli and garlic well and put in a mixing
bowl, add the sugar, fish sauce and lemon juice, and stir to mix, pour over the pork on a
bed of lettuce on a serving plate, garnish with the lemon slices, and serve.
Ps. this dish you can change the pork to beef.
( Fried chicken with holy basil )
1 cup of minced (or sliced) chicken, 4-5 hot chillies, 3 small garlic cloves, 1 cup of
holy basil leaves, 2 tbsp. of fish sauce, 1 tbsp. of light soy sauce, 1 tbsp. of oyster
sauce, 1 tsp. of sugar, 3-4 tbsp. of oil
Chop the hot chillies and garlic well. Heat a skillet and add 3-4 tbsp. of oil in. When
it is hot put in the chopped chillies and garlic and stir-fry until good flavor comes out.
Add minced (or sliced) chicken and stir-fry it about 2-3 minutes more. Then season with
oyster sauce, light soy sauce, fish sauce, sugar and stir-fry until done. Next, put in
holy basil leaves and stir it around. Then remove from the heat. Arrange on the dish and
serve with cooked rice and sliced cucumber.
Scented with aromatic Thai basil, this is
quick and simple dish which is a favorite of the people of downtown Bangkok. Sometimes it
is served hot over cooked rice with a fried egg
Ps. you can change the chicken to pork, beef, prawn or other meats.
( Spicy boiled squid )
300 grams of fresh squid, 2 tbsp. of finely sliced hot chilli, 3 tbsp. of finely sliced
shallot, 3 tbsp. of finely sliced lemon grass, 1 tsp. of finely sliced lime leaf, 3 tbsp.
of fish sauce, 3 1/2 tbsp. of lemon juice
Remove the inedible portions of the squid, wash well and score the flesh in a
fish-scale pattern and cut into pieces of one inch wide and two inches long. Immerse the
squid into the boiling water until done then remove from water. Mix the fish sauce, lemon
juice together then add lemon grass, lime leaf, chilli, shallot and stir very gently to
avoid bruising. Then add the boiled squid and work it around gently in the sauce. Arrange
the squid on a serving plate first and pour sauce on top then serve.
Ps. tsp. = tea spoon
tbsp. = table spoon
19-12-2000 / Nammi