Pad Sa Tor



Parkia, pork
good quality shrimp paste
hot chilies, lime
good quality fish sauce
and palm sugar..

Peel the Parkia, and keep only its seeds.
Do not put the parkia seeds in water because it will get soaked and expanded.

The expanded seeds have bad taste because they are too soft. The preferred seeds must be crispy, sticky, and yummy. Moreover, the Parkia seeds are already clean because the are well covered by 3 layers of skins. So no clean necessary.
Prepare set of hot and spicy chili paste. Adjust the taste until satisfied.
Cut the pork and prawn, set aside.

Fry the prepared shrimp chili paste in cooking oil until fragrant. Put the prepared pork and prawn into the pan, then stir fry with the fried chili paste until they are well cooked.

Put in the Parkia seeds, fry it for a few seconds, then remove from heat and put it onto a plate. Do not fry it for too long because the Parkia seeds will get shrunk. No further taste adjustment needed because the taste is already nice and spicy with the flavour of chili paste.

If prefer frying with garlic, put in the pork, the prawns, then the Parkia seeds. Add some fish sauce and sugar. But the taste is not as spicy as that fried with shrimp paste chili paste. The more spicy, the more delicious it is.



Tom Yam Pla Krop - crispy fish soup



one catfish, to yield about half a pound of catfish pieces.

6 thin slices of kha (galangal)
6 thin slices of khing (ginger)
4 hom daeng (shallots - purple onions)
6-8 prik chi fa haeng (dried red Thai jalapenas)
4 kratiem (cloves of garlic - with skins)
2-3 stalks of takrai (lemon grass or citronella), cut in 2" pieces

half a cup of nam pla (fish sauce)
half a cup of nam som makham (tamarind juice)


1: Deep fry the catfish whole in very hot oil until the skin is very

Remove and drain.

When cool enough to handle, remove the head and the tail (don't waste it
- it can be added to your fish stock pot, or fed to the cat), then break
the rest into large bite sized pieces, discarding the major bones.

2: on a grill or barbeque, grill the galangal, ginger, shallots,
jalapenas, garlic and lemon grass until slightly charred.

discard the skins, and chop, then pound to a paste in a mortar and
pestle or a food processor.

3: Bring about 3 cups of water to a rolling boil, and add the ingredients,
after one minute lower the heat to a simmer, cover and simmer for about
20 minutes.

Taste and adjust the seasoning.


Sweet Mung Bean Porridge with Coconut Cream (Tao Suan)


1 cup hulled mung beans
1/3 cup tapioca flour
3/4 cup sugar
1 cup coconut cream
1/2 tsp salt
4 cups water

1. Select the mung beans, discard small stones and bad beans. Wash thoroughly, and soak in warm water for 2 hours.

2. Steam the beans over boiling water on high heat for 20 minutes or until just cooked through, remove from the heat.

3. Mix 3 3/4 cups of water and sugar in a pot. and stir over medium heat. When all the sugar has dissolved, strain to remove impurities and return to the heat.

4. Mix the tapioca flour with 1/4 cup of water and add to the syrup.

5. Stir until the batter is clear and done, add in the steamed mung beans, stir gently to combine. Remove from the heat.

6. Add the salt into the coconut cream and stir until dissolved, bring to the boil over low heat, then remove from the heat.

7. Spoon the sweet mung beans into a dessert bowl, pour some of the salted coconut cream on top and serve.

Tip: Tapioca flour can be substituted by corn flour :D