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( Steam prawn in egg net ) INGREDIENTS 10 white prawns, 1/4 cups of minced pork, 1/4 cups of minced prawn, 4 eggs, 1 tsp. of salt, 1 tsp. of pounded root coriander, 2 tsp. of lemon juice, 1/8 tsp. of pounded garlic, 1/8 tsp. of ground pepper, 1 tbsp. of oil PREPARATION Wash the prawns, remove the shells and the heads but leave the tail in place. Cut them open along the back, and remove the vein. Rub the prawns with lemon juice. Line up the prawns on a plate. Mix the minced pork, minced prawn, pounded root coriander, pounded garlic, ground pepper and 1/2 tsp. of salt together. Then take about 2-3 tsp. of mixture (per prawn) and put on top of a prawn, level down around, one by one. Place in a steamer in which the water is already boiling and steam until done (about 10 minutes). Break the eggs into a mixing bowl, put 1/2 tsp. of salt in and beat just enough to break the yolks. Place a pan on medium heat, smear the oil around. When it is hot, put 4 fingers into the beaten egg then flutter in a pan like net, remove from heat when it done. Wrap a piece of the egg net around each prawn, make all then transfer to a plate and serve with chilli sauce.
( Pork meat ball Thai style ) INGREDIENTS 200 grams of minced pork, 1 beaten egg, 1 tbsp. of pounded root coriander, 1 tbsp. of pounded garlic, 1/2 tsp. of ground pepper, 2 tbsp. of fish sauce, 1 cup of oil, 100 grams of rice-noodle PREPARATION Mix minced pork, beaten egg, pounded root coriander, pounded garlic, ground pepper and fish sauce together, blend it until sticky then divide it 1 tbsp. per one meat ball, make it oval. Smear some oil on a plate then arrange the meat balls on it. Place in a steamer in which the water is already boiling and steam until done (about 10 minutes). Boil the rice-noodle until done then remove from hot water and put in cold water immediately, then remove from water and wait until dried. Wind round the meat ball with the rice noodle, wind dense and nice. Pour the oil in a pan and place on medium heat, when the pan is hot put the meat balls in, fry until golden and remove from the oil, allow to cool. Arrange the meat ball on a plate and serve with chilli sauce. Ps. this dish you can change the pork to chicken or prawn.
( Barbecue pork or chicken Thai style ) INGREDIENTS 1/2 kg. of pork or chicken meat, 2 1/2 cups of coconut milk, 2 cucumbers, 5 shallots, 2 red chillies, 1 tsp. of ground parched fennel, 3 tsp. of ground parched seeds coriander, 1 tsp. of thinly sliced young galangal, 1 tsp. of finely sliced lemon grass, 1 tsp. of thinly sliced turmeric, 1/2 cup of ground peanuts, 4 tbsp. of vinegar, 4 tbsp. of water , 6 1/2 tbsp. of sugar, 3 tbsp. of palm sugar, 3 1/2 tsp. of salt, 1/4 tsp. of ground pepper, 3 tbsp. of tamarind juice, 3 tbsp. of vegetable oil, 3 tbsp. of kaeng kua curry paste, wooden sticks PREPARATION Wash the pork or chicken, slice into strips (1 inch wide and 3 inches long). Pound the young galangal, lemon grass, turmeric, ground pepper, 2 tsp. of ground parched seeds coriander, 1/2 tsp. of ground parched fennel and 1 tsp. of salt together in a mortar well. Rub this mixture on to the pork or chicken. Work the pork or chicken around in the sauce of 1/2 tbsp. of sugar and 1/2 cup of coconut milk. Then set aside and allow to marinate for 30 minutes. Thread the pork or chicken with wooden sticks then broil over a medium charcoal fire and sprinkle with coconut milk, until done. Serve with satay sauce and cucumber salad. To make satay sauce: Pour the oil in a pan and place on medium heat, when the oil is hot put in the kaeng kua curry paste, stir-fry until good scent comes out, add 1 tsp. of ground parched seeds coriander and 1/2 tsp. of ground parched fennel then add slowly 1 1/2 cups of coconut milk, next add 2 tsp. salt, palm sugar, tamarind juice and peanuts, stir well then remove from the heat and pour into a sauce serving bowl. To make cucumber salad: Wash the cucumbers, cut into slices about 1 cm. thick, slice shallots and red chillies, arrange it in a salad serving bowl. Mix vinegar, water, 1/2 tsp. of salt and 6 tbsp. of sugar and pour it over the cucumbers, sliced shallots and red chillies in a serving bowl.
Ps. tsp. = tea spoon tbsp. = table spoon 19-12-2000 / Nammi |
