Pork Spare-Ribs Marinated with garlic sauce(Nam Si Krong )

แหนมซี่โครงหมู

Prepare:
9 oz. soft part of pork ribs
10 cloves garlic (crushed and then slice)
2 tsp. salt
6 tbsp. steamed rice

Cooking Instructions:
Put pork in a big bowl. Add salt, garlic and rice.
Use your hand knead then together.
Put the mixed pork in a glass bottle and seal the cap. Now, keep it in refrigerator for 3 nights.
After 3 nights, deep fry the pork for 20-30 minutes in medium heat or cook it in the oven.

Massaman Beef [Massaman Neur]

Ingredients

1. 400 grams beef, cut into well pieces

2. 1/2 cup coconut milk

3. 2 tablespoons sugar

4. 1/2 tablespoon salt

5. 1 cup potato, peel and cut into big chunks

6. 1 tablespoon masaman curry paste

7. 1 tablespoon tamarind

8. 1 cinnamon stick l

9. 1/4 cup cashew

10. 2 pinches cardamom

11. 2 leaves bay leaf

Preparations

1. Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes),

2.. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.

3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.

4. Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.

Stirred Fried Squid with roasted chilli paste

Pla Muek Phad Prik Phao ปลาหมึกผัดพริกเผา

Ingredients

squid cut in bite-sized pieces 400 g.
1/2 onion chopped
Holy Basil
Sliced Fresh Chilli
Roasted Chilli Paste 2 tablespoon
Fish sauce or Soya sauce
Sugar
Vegetable Oil
Chopped Garlic
Water

Preparation

Heat oil in a wok Add garlic and then squid and onion together, saute until cooked. Add roasted chilli paste, fish sauce(or soya sauce), sugar and abit of water. Taste it till you satify Add green onion,holy basil and stir fry. Serve with rice.