Pad Grapao/Basil Stir-Fry ผัดกระเพรา

Serving 3-4 People

Ingredients
10-15        leaves Thai Basil
½              Red Bell Pepper sliced
½              Green Bell Pepper sliced
¼              Small Onion - sliced
2/3            cup Long Green Beans – cut into 1 inch long pieces
2               cloves Garlic – finely chopped
1               lb Ground Pork
1 ½           T Golden Mountain Seasoning Sauce
½              T Sugar
½              T Fish Sauce
1               T Oyster Sauce
1/8            cup Water
2               T Oil




Preparation:
1. Mix seasoning sauce, sugar, fish sauce, and oyster sauce in a bowl.
2. Put oil in a wok and when it starts to get hot put in garlic and stir it until is golden yellow.
3. Put in pork and half the sauce from Step #1 so the pork can absorb the flavors.
4. Once the pork is cooked put in green beans and mix for 1 minute.
5. Put in red bell peppers, green bell peppers, onions, Thai basil, and the rest of the sauce.
6. Mix until vegetables are cooked. Taste. Add anything else to adjust flavor as desired. Done!

Pumpkin Curry แกงฟักทอง

Serving 3-4 People

Ingredients
¼               Red Bell Pepper sliced
5-6             Leaves Thai Basil
325            grams Pumpkin/Winter Squash – peel and cut into ¾ inch size pieces
200            grams Pork – thinly sliced pieces
5                leaves Kaffir Lime
1                can/400 ml Coconut Milk
1                cup Water
1/8             tsp Kosher Salt
2               Tbs Fish Sauce
5                tsp Sugar
1               T Red Curry Paste


Preparation:
 1. Cut the pumpkin in half, scoop all the seeds out, and peel all the skin off the pumpkin well.
 2. Cut the pumpkin length wise about ¾ inch thick and then cut into ¾ inch square pieces.
 3. Put a pot on the stove at medium heat and put in ¼ cup coconut milk. Once it starts to get hot put in 1 T Red Curry paste and stir it all for one minute.
 4. Put in the pork and Kaffir Lime leaves and stir for 1 minute.
 5. Put in the rest of the coconut milk. Wait for the pork to be cooked and then put in the pumpkin for about 15-20 minutes and stir occasionally.
 6. Put in the salt, sugar, fish sauce, Thai Basil, and Bell Pepper. Taste. Done!

Notes: If you use regular salt, reduce amount of it because it's usually saltier than kosher salt.

Sweet and Sour chicken ผัดเปรี้ยวหวาน

Serving 3-4 people

Ingredients
300     gram chicken breast (cut into bite-size cubes)
1/8       tsp kosher salt to marinate chicken (if you use regular salt reduce amount of it)
1/4       medium onion
1/2       green bell pepper (seeds removed and cut into squares)
1/2       red bell pepper (seeds removed and cut into squares)
1          cup pineapple
1          medium tomato (cut into squares)
Oil for frying

Batter:
1/2      cup all-purpose flour
1/8      tsp salt
1/2      tsp baking powder
1/2      cup of water

Sweet and Sour Sauce:
1/3      cup ketchup
1/2      cup water
1/4      cup dark brown sugar (when measuring press the sugar down softly until you get to 1/4 cup, you don't have to smash it tightly in the cup, but just scooping it up will not give you the right amount)
2         Tbs seasoning soy sauce
1/2      tsp white vinegar
1/2      tsp chicken flavor bouillon
1/2      Tb corn starch

Method:
1. Cut the chicken breast meat into bite-size cubes and marinate with 1/8 tsp kosher salt for 10 minutes.
2. Mix the batter in a bowl and add the chicken cubes into the batter.
3. Mix the sweet and sour sauce in a small bowl and set aside.
4. Heat up cooking oil and deep fry the chicken cubes.
5. Transfer the chicken out on a plate lined with paper towels to soak up the excess oil.
6. Add the sweet and sour sauce into the pan and bring it to boil. Toss in the chicken.
7. Add onion, green and red bell pepper, pineapple, and tomates do a few quick stirs, dish out and serve immediately with steamed white rice.

Beef Waterfall Salad น้ำตก

Beef water salad is a traditional Thai salad recipe. It's called waterfall salad because when the meat is being grilled the juices from the meat drip onto charcoals. This dish consists of grilled beef or pork , herbs and wonderful blend of Thai flavors. This dish usually served with sticky rice and fresh cucumber, cabbage Asian eggplant or green beans.

  
Serves 4-6 people medium size serving

Ingredients
1.5               pounds Boneless Pork Sirloin Roast or any other kind (cut into pieces a little thicker than steak)
1                  stalk lemon grass – cut into very small thin pieces
1/4               tsp Kosher salt ( if you use regular salt, reduce the amount of it)
3                  medium shallots– slice into finely thin pieces
1                  tsp sugar
1/2               cup cilantro
1                  tsp ground chili pepper
1                  Tb roasted sticky rice powder – roast in a pan on low heat, continually mixing, until rice is brown
2                  Tbs fish sauce
5                  tsp lime juice
1/4               cup warm water
                    Mint

Preparation:
• Put meat into bowl, sprinkle salt on meat, and hand mix the meat to work salt into all pieces.
• Grill meat to your liking. Best there is a little pink. Cooking too long will make it dry and lose flavor.
• Cut lemon grass, red shallots, into very thin slices. Chop cilantro up.
• Slice cooked meat into very thin pieces so that all the ingredients will mix well.
• Put meat into large bowl and then put in all other ingredients. Hand mix them together very well.

Spicy Crispy Tilapia ผัดเผ็ดปลานิลทอดกรอบ

Spicy Crispy Tilapia is one of my favorite dishes. Actually we use catfish in Thailand, but I've found it easier to use Tilapia fillets here in the U.S. so that I don't have to worry about dealing with bones. And the most awesome part is they taste great!!

Serving 2-3 people

Ingredients
4          Pieces of Tilapia (picture2)
5          Kaffir lime leaves
1 1/2    Tbs fish sauce
1/2       Tbs oyster sauce
1 1/2    Tbs coconut sugar or palm sugar
1          Tbs red curry paste
1/4       cup fingerroot strips (dry/without juice in the bottle) (picture 3)
2          Tbs oil
1/3       cup of water

Preparation:
1. Cut the fish into 1 1/2 inch long pieces. Make sure you let the fish dry out a little bit because you don't want hot oil splashing all over you when you put in wet fish. I used paper towel to absorb all the water off the pieces of fish.
2. Deep fry them in medium heat until they are golden brown and CRISPY. Again be careful with the hot oil!!
3. Slice kaffir lime leaves into long skinny pieces.
4. Set a pan over medium-high heat. Add oil in the pan, wait until the oil gets hot and add red curry paste, and stir well.
5. Add sugar, fish sauce, oyster sauce, fingerroot, and kaffir lime leaf pieces. Stir well, then add water.
6. Once the sauce becomes thicker and the fish is fried just right. Stir well to get the fish thoroughly coated with the sauce.
7. Once the fish are well coated and the sauce is thick turn off the heat and your done!