Thai Food

1. Wash black sticky rice once or twice, remain in hot water 11/2 hour.
2. Remain taro in Ilmewater for 10 minutes, wash 2-3 times, set aside.
3. Boll pandanus leaves in water, when boiled put black sticky rice, simmer with low heat, stir regularly until done, dip out pandanus leaves.
4. Add taro, when done add sugar, palm sugar, stir, bring to done, remove.

How to cook

1. Pound galangal and lemon grass thoroughly, add salt, coriander seed, roasted cumin and turmeric, pound until fine.
2. Mix the mixture with pork, add butter, sugar, knead thoroughly.
3. Add coconut milk and water, mix together, marinate for 1-2 hours, grill until done, spray coconut milk while grill.

Sauce Ingredient

Ground dried chili 35 g
Ground hot chili 1 g
Shallot 20 g
Garlic 10 g
Lemon grass (sliced) 7.5 g
Galangal (sliced) 2.5 g
Chili paste 5 g
Ground roasted coriander 2 g
Ground roasted cumin 1 g
Iodized salt 2.5 g
Coconut milk 250 g
Palm sugar 60 g
Tamarind juice 15 g
Iodized salt 2 g
Ground roasted peanuts cup 50 g
Water 100 g

How to cook

1. Pound the mixture until fine.
2. Fry chilli paste with a little coconut milk until fragrant, add coconut mik little at a time until done.
3. Seasoning with sugar, salt, tamarind juice, add the remaining coconut milk, water and
peanut, simmer until sticky.

How to cook

1. Pound garlic with red and green hot chilli until fine.
2. Heat wok, add oil, fry garlic and chilli mixture until fragrant, add pork, fry until done, seasoning With fish sauce, light soy sauce and sugar.
3. Add vegetables, fry thoroughly, add 2 tbsp water, stir together, turn off heat, add kra-prao, fry together, dip onto plate and sprinkle with sliced red hot chili.

Notice:
1. Soak vegetables before cooking.
2. Water added to prevent too dry.
3. Slice 2 red hot chiili for sprinkle.
4. Cut long bean 2 cm. short length, and baby corn 3 cm.

How to cook

1. Boll plain water, add chicken bones, simmer until tender or remain 2 cups soup, dip up bone.
2. Wash wax gourd, peel, gut, cut square pieces (10 g), wash in clean water.
3. Clean chicken, boil in soup stock until done.
4. Add wax gourd, seasoning with light soy sauce, stir and remove from heat, dip on to cup.
5. Sprinkle with ground pepper and spring onion, serve.

Notice:
1. Wash spring onion and cut to one Inch pieces.
2. Recommend low heat for boiling soup to get clear texture.

Thai Food: Phad Ka prao Yod Maprao Kai Ingredient

How to cook

1. Pound hot chilli and garlic until fine.
2. Heat the wok, add sesame oil, fry garlic, hot chilli until fragrant.
3. Add chicken, fry roughly, add coconut turnip tops, fry until done, add water and baby corn, fry until done.
4. Seasoning with fish sauce and light soy sauce.
5. Remove from heat, add kra,prao, stir roughly, dip onto plate, serve hot.

1. Pound pepper seeds and garlic until fine.
2. Heat water, boil roughly carrot, separate 15 g to dice, 16.5 g to make flower shape.
3. Gut cucumber, notch the rim.
4. Mx minced pork, garlic and carrot thoroughly, stuff in cucumber and cut to tidbits.
5. Boil soup stock, boo cucumber until done then boil Chinese cabbage until done,
seasoning with light soy sauce, remove and sprinkle with pepper to serve.

How to cook

1. Wash wax gourd, peel, gut and cut to 1.5x1.5 inch. pieces.
2. Remain mushroom in water until soft, cut stem and set aside, heat 1 cup water and boil mushroom until done, dip onto and set aside.
3. Boil soup stock, add wax gourd until fine, seasoning With light soy sauce, salt, pepper, add mushroom, remove from heat, dip onto cup and sprinkle with coriander, serve hot.

How to cook

1. Heat the wok, add oil, fry garlic and hot chilli, add chicken, carrot, baby corn, garden peas, tomatoes and onion, fry roughly.2. Seasoning With light soy sauce, tomato sauce, salt, fry thoroughly, remove from heat,
set aside.
3. Steam bean curd until done, remove from steamer, place on plate, cover with mixture, serve hot.

How to cook

1. Use mold to make heart shape bean curd, coat with wheat flour thoroughly, fry until yellowish, dip up to dry, set aside. (use 5 g oil)
2. Clean potato, boil until done, peel, cut to small oval pieces, fry with oil (5 g) until turn yellow.
3. Clean long bean, soak roughly, cut to one inch pieces.
4. Melt butter in pot, add remaining wheat flour, stir to dissolve, add soup stock, potato, tomato, tomato sauce, bean curd, steam around 3 minutes, add salt, long bean, stir together.
5. Set nicely and serve

How to cook

1. Slice a piece of sea perch fish (45 g)
2. Pound garlic and pepper together.
3. Mix garlic and pepper, oyster and light soy sauce to marinate fish, fork fish meat to lead the mixture in, remain 15 minutes.
4. Wrap fish with aluminum foil and roast for 10-15 minutes or until done.
5. Asparagus, use whole trunk, cut one inch stem off, halve along baby corn.
6. Soak asparagus, carrot and baby corn in boiling water, add a bit salt, until done and dip onto cold water.
7. Fry soaked vegetables With butter.
8. Place fish on the plate, mix the remaining fish on the foil with oyster sauce and soup stock and boil.
9. Race vegetables and fish, cover with seasoning sauce.

How to cook

1. Wash prawns and vegetables before cutting.
2. Boil carrot roughly then cut to pieces and peel.
3. Heat the wok, add oil, garlic, fry until fragrant, add prawns, fry roughly, add carrot, Chinese leek and soup stock, fry roughly.
4. Seasoning with fish sauce, light soy sauce, salt, fry thoroughly, remove and set on plate to serve.

How to cook

1. Seedless dried chilli, remain in water.
2. Peel shallot and garlic.
3. Pound chilli and salt together, add shallots and garlic, pound until fine.
4. Add shrimp paste, pound together, add tomatoes cut to pieces, mix roughly.
5. Break 2 cloves garlic and chop roughly.
6. Fry garlic With oil (use soft heat), when brown add yellowed pork, fry until done, add chilli paste, seasoning, fry until oily and fragrant.
7. Serve with vegetables.

- Chinese cabbage 20 g
- Long beans 50 g
- Cucumber 33 g

Notices:
1. Serve with fresh vegetables only.
2. Soft heat recommended in frying

1. Peel green papaya, wash and slice.
2. Clean mackerels.
3. Boll water, add chilli paste and dissolve.
4. Add mackerels and boil until done, do not stir.
5. Add papaya, leave awhile, seasoning with fish sauce, tamarind juice, sugar and lime juice, taste.
6. Remove from heat and set on plate.

How to cook

1. Wash kale trunk, peel hard stem, cut slices.
2. Fry garlic with oll until fragrant.
3. Fry kale with high heat, add stem first and leaves later.
4. Add chicken stock and oyster sauce, allow 4 minutes.

How to cook

1. Soak woon sen and mushroom in water for half an hour, pour the water off, scald woon sen one minute and mushroom 3 minutes, cut into pieces, cover to keep wet.
2. Steam pork mixed with salt until done, cut into 3x1.5 cm.x2 mm. pieces.
3. Scald prawns and cut cross at 1 cm. pieces.
4. Prepare seasoning sauce, pound garlic, coriander root and chilli until fine, then bash hot chilli, mix with lime juice and fish sauce, sugar, stir well.
5. Put woon sen into mixing bowl, mix with seasoning sauce, shallots, celery, spring onion, coriander, prawn and pork, mix thoroughly.

How to cook

1. Pound krachai (finger root) until fine, add chili paste, mix thoroughly.
2. Mix chili paste with V4cup coconut milk, add fish fillets, cut into thin slices, toss, add the remaining coconut milk a little at a time, seasoning with fish sauce, break the egg, stir well.
3. Line bottom of the banana leaf cups with 6 g of mulberry leaves, fill each cup With 55 g mixture (35 g fish meat + chili paste).
4. Prepare coconut cream by dissolve rice flour in coconut milk, bring to a boil by using lower heat, stir until sticky, allow 4 minutes.
5. Heat steamer until boil, line the cups in the tray, steam for 15 minutes, remove steamer.
6. Drop Y4 teaspoon (24 g) coconut cream on the top, sprinkle each with kaffir lime leaves, chili and steam 2-3 minutes more.

How to cook

1. Fry garlic until fragrant.
2. Fry vegetables with high heat, carrot first then garden peas and cauliflower.
3. Add chicken stock and oyster sauce, fry until done.

How to cook

1. Pound well coriander root, add chili paste and mix thoroughly.
2. Blend crushed fish for 2 minutes, add chili paste and blend one more minute.
3. Mix egg and fish sauce and blend together.
4. Remove from the blender, add cross-cut wing bean and sliced kaffir lime leaves, mix together. 5. Mold into small round flat cake, 20 g each.
6. Fry with high heat oil unto done, remove to absorbent paper.

How to cook

1. Pound chili and garlic thoroughly, set aside.
2. Simmer, sugar, salt, vinegar and plain water until sticky, remove.
3. Mix with pounded chili and garlic.

1. Cut mushroom stem, wash, divide the big flowers into pieces.
2. Bring chicken stock to a boll, add lemon grass, kaffir lime leaves and mushroom, allow 5 minutes.
3. Seasoning with fish sauce, sugar, lime juice and hot chili, sprinkle with coriander.

1. Pound herbs Qemon grass, galangal, garlic, pepper) until fine, mix with chicken pieces and seasonings; salt, sugar, light soy sauce, marinate for 30 minutes.
2. Clean and slice lemon grass and galangal, dry a while then toss with crispy flour, fry and remove to drain.
3. Clean kaffir lime leaves, split and fry until crisp, remove to drain.
4. Fry shallot until yellowish and crisp and remove to drain.
5. Fry marinated chickens with high heat until done and remove to drain on the absorbent papers.
6. Set chickens on plate and sprinkle with herbs.

How to cook

1. Soak woon sen and mushroom in water for half an hour, pour water off, cover to keep wet.
2. Pound coriander root and pepper thoroughly, marinate With chopped chicken, add salt and oyster sauce, mold in balls 5 g each.
3. Boil chicken stock, add chicken balls, mushroom, woon sen, spring onion, seasoning
with light soy sauce, allow 5 minutes.