hot and spicy pork rib hot pot with tamarind and Thai herbs

ต้มแซ่บซี่โครงหมู

Ingredient:

300 grams of ribs
1 liter pork broth
Straw mushrooms
4-5 shallots
Galangal
Lemon grass
Coriander
5 chili peppers
5 tbsps tamarind juice
1 tbsp lime juice
2 tbsts fish sauce
Half a teaspoon of salt
1 teaspoon sugar



Preparations:

1.Simmer ribs in broth until tender.

2.Add the shallots, galangal, lemon grass, kaffir lime leaves and mushroom. Bring to a boil then lift pot of the fire, season with chilles, tamarind juice, lime juice, fish sauce, salt and sugar.

Mara Toon Hed-hom

Bitter Gourd and Shitake Mushroom Soup(มะระต้มเห็ดหอม)

Ingedients:
50g of Bitter gourd
20g of Shitake mushroom
3g of Light soy sauce
150g of Soup stock

Preparations:
1. Wash bitter gourd, cut cross, remove seeds, cut into 2-3 pieces, marinate with salt.
2. Soak bitter gourd in boning water, remain in the salt water (1 cup water : 1/2 tsp salt).
3. Remain Shitake mushroom in water, cut stem, carve cross on top surface of mushroom.

Tom Yam Pla Krop - crispy fish soup

ต้มยำปลากรอบ

Ingredients

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)

method.

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

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.

by:allthaifood.com

Tom Jubchai

ต้มจับฉ่าย
Ingredients:

1 tablespoon oil
6 garlic cloves (kratiem), minced
1 lb (500 g)chicken
1/2 cup minced cilantro/coriander leaves (bai pak chee)
1 teaspoon salt
1 teaspoon white pepper
4 cups (1qt/1 l) water
1/2 cup (4 fl oz/125 ml) light soy sauce
1/3 cup (3 oz/90 g) sugar

Vegetables:

4 oz (125 g) bok choy
4 oz (125 g) cabbage
4 oz (125 g) Chinese broccoli
4 oz (125 g) napa cabbage
4 oz (125 g) celery
4 oz (125 g) green onions/scallions/spring onions
4 oz (125 g) sweet chard
4 oz (125 g) swamp cabbage
4 oz (125 g) carrots
4 oz (125 g) spinach

Preparations:

1. Heat a large pot and add the oil and garlic. Add the chicken and stir-fry for 3 minutes. Add all the ingredients except the vegetables. Heat to boiling, cover, and cook for 15 minutes.

2. Slice all the vegetables, add them to the pot and cook for 10 minutes longer. Serve in a large soup tureen.

Stuffed Bitter Melon Soup - Gang Jeud Mara Sai Moo

Ingredients

2 tablespoons soy sauce - mushroom
1/2 teaspoon salt
1/2 cup ground pork
1 pinch ground pepper
1 clove garlic, minced
1 bitter melon


Preparation

Cut both ends off from the bitter melon and slice it into 3-4 sections. Scoop out the seeds and the white fluff part. Be careful not to break the melon.

Mince garlic and mix it into the ground pork. Add salt and black pepper. Mix well. Stuff each section of the bitter melon with the pork. Do not over-stuff the melon. The melon seems to shrink more than the pork when it is all cooked.

Add 4-5 cup of water into a pot. Add the stuffed bitter melon and 2 tablespoons of soy sauce. Let it boil for half an hour. When the melon turns a little yellowy green and soft, it is ready. Serve hot with rice. This is a dish that tastes good today and better tomorrow

by:http://www.thaitable.com

Gaeng Jued Kai (Fried Egg Soup) แกงจืดไข่

Ingredients:
¼ cup oil
1 tablespoon. crispy fried chopped garlic
½ cup thin sliced onions
6 eggs;, beaten
6 cups chicken broth or water
8 ounce ground pork
1/ 3 cup fish sauce
1 cup transparent vermicelli noodle
2 scallions cut into 1 inch long pieces
1/8 teaspoon white pepper

Preparation:
Heat a non-stick pan and add half the oil fry the beaten eggs until golden brown, about 2 minutes on each side and set aside, then cut into small strips. In a soup pot, bring the broth to a boil and add pork to cook add onion and the egg strips,and the remaining ingredients. Remove to a serving bowl and top with the fried garlic before serving.

Gang Jued Bpla Muek Yud Sai (Stuffed Squids in Plain Soup)

.

แกงจืดปลาหมึกยัดไส้

Ingredients

10 squids (small size)

1 cup minced pork

3 cucumbers (peeled and cut horizontally 4 times)

2 group scallion (cut 1 inch long)

1 group coriander (cut 1 inch long)

1/4 cup minced carrot2 tbsp. minced garlic

1 tbsp. light soy sauce

1 tsp. pepper

2 tbsp. vegetable oil

3 cups stock from pork or chicken bone

Directions

1. Clean the squids very well.

2. Mix minced pork with 1 tbsp. minced garlic, pepper, minced carrot and light soy sauce.

3. Stuff the squids with mixed pork and close the hole with its tentacles.

4. Peel the cucumbers and clean.

5. Fry 1 tbsp. minced garlic until it has aromatic smell.

6. Heat the stock. When it is boiling, add stuffed squids and cucumber. Cook for 8 minutes then remove from the stove.

7. Add scallion, coriander and mix well. When you serve, don't forget to sprinkle fry garlic in the soup. It will give the nicest smell that makes your stomach cry.

8.When I was writing this recipe, I was thinking about the time I studied at primary school, Anuban Yasothon. It was also where my aunt taught.

9.This Anuban School, I will call it a brand name school because in every provinces all over Thailand has this school located. They have the same pattern of rules and food, characteristic of teachers and students. I can compare it because I went to this brand name school to study in Yasothon and work in Ubon Ratchathani, where I first met my husband. :p hehe

10 years after I finished grade 6, I can't believe they have the same food and same taste to serve their students. The good thing is the food, stuffed cucumbers in plain soup, reminded me of the time in the passed 10 years.

However, the plain soup with cucumber in it always tastes so good. It has a little sweet taste from cucumber and great fragrance.

.

Gaeng Jued Tang-gwa (Stuffed Cucumber Soup)

แกงจืดแตงกวา

Ingredients
3 cucumbers, peeled and cut into

1 ½ inch lengths

1 ½ cups minced pork or chicken1 egg, lightly beaten

3 /12 ounces bean thread noodles

1 tablespoon fish sauce

½ teaspoon salt

¼ teaspoon freshly ground white pepper

1 sprig fresh cilantro, roughly chopped6 cups chicken stock

Directions

Scoop out the center of the cucumber pieces, taking care not to cut through the skin. Set the cucumbers aside. Mix the minced meat with the remaining ingredients, except the chicken stock (reserve some of the cilantro for garnish).

Stuff the cucumbers with the meat mixture, then steam over high heat for about 20 minutes. Heat the chicken stock in a saucepan over medium heat.

Add the steamed cucumber sections and cook until heated through. Garnish with the cilantro and serve hot.

King prawn tom yam soup (Tom yum Koong)

Ingredients

Chicken stock 2 cups

Fresh mushrooms, quartered 5 oz.

Fish sauce 4-5 tbsp.

Fresh prawns ,peeled 8 oz.

Kaffir lime leaves 2 leaves

Bird's eye chili peppers 4 whole

Fresh coriander leaves 4 springs

Fresh lemon grass, sliced thin 3 tbsp.

Fresh lime juice 5-7 tbsp.

Directions

1.In a pot, bring to the boil the chicken stock, kaffir lime leaves and lemon grass.

2.Allow the stock with the herbs to boil for one minute to allow herbs to impart their scent to the stock. Add fresh mushrooms and boil until done (one minute).

3.While the liquid is still boiling add the prawns and season with fish sauce and lime juice. Garnish with bird's eye chili peppers and coriander leaves, serve immediately. Do not over cook the prawns once the prawns turn while, turn off the heat