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.

ข้าวหมูแดง (Red BBQ Pork)

Kao Moo Dang (Jasmine Rice with Red and Sweet Pork)

Prepare:
1 cup (500g) pork with some fat stick to the meat
2.4 oz Thai BBQ red pork seasoning 2 tbsp. sesame oil
1 tbsp. honey
1 tbsp. cut garlic
1 tbsp. Shaoxing cooking wine (or Chingiang vinegar Brand)
5 scallions (cut short)
1 cucumber (sliced)
1/4 cup coriander
3 boiled eggs

Red sauce:
4 tbsp. light soy sauce
1 cup pork broth
4 tbsp. brown sugar
1 tbsp. ketchup
1 tbsp. sesame oil
1/2 cup roasted white sesame
1/4 cup tapioca flour mixed with water



Cooking Instructions:
1. Clean the pork very well and mix it with Thai BBQ red pork seasoning, garlic, honey, sesame oil and Shaoxing cooking wine. Mix well and leave it in refrigerator for 45 minutes.
2. Take the pork out. Grill it with medium heat. Dress the juice (from the same bowl) all over the pork while you are cooking it. When it's cooked, make sure you don't make it too dry. The pork meat should be soft and juicy.
3. Now, peel off the egg's shell and clean with water. Use string to cut the egg into 4 pieces.
4. After that, we will make the red sauce to go with the pork.
5. Boil pork broth until it is boiling.
6. Add light soy sauce, brown sugar, ketchup. Mix it together.
7. Pour tapioca flour, which is already dissolved in water, in the pot. Stir until the sauce gets thick. Turn off the fire and then add roasted sesame.

Slice the pork into a big but thin piece. Place the pork and coriander leaves on top of jasmine rice. Put boiled egg, scallion and sliced cucumber on a side. Dress it with red sauce. Black and sweet soy sauce mix with vinegar and pickled chili pepper is your other choice.

You can eat the red sweet pork with soup noodle, yellow noodle and chop sooey.


--maama, trythaifood.

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.

Tapioca Dumpling with Pork (Sakoo Sai Moo)

1 pound ground pork
3 tablespoons palm sugar
2 teaspoons sea salt
1/2 cup diced yellow onion
1/3 cup chopped cilantro
1 teaspoon ground white pepper
1 tablespoon fish sauce
1/2 cup ground roasted peanuts
1 pound bag tapioca pearls (small size)
1/2 cup hot water

1. To make the filling, combine ground pork, brown sugar, and salt in a bowl and mix thoroughly. Preheat a wok over medium-high heat and add the pork mixture. Stir-fry until the pork crumbles into small pieces, about 5 minutes. Add onion, cilantro, light soy, black soy, white pepper, fish sauce, and ground peanuts. Stir-fry for 10 minutes (the filling will get thicker and turn dark brown). Remove from heat, drain in a colander, and allow to cool.

2. To make the tapioca dough, rinse tapioca pearls in cold water, drain thoroughly, and place in a bowl. Pour hot water over the tapioca pearls, a little at a time. Gently knead the pearls for 5 minutes to ensure that they’re all covered with water and let sit for 5-10 minutes.

3. Make a ball of tapioca pearls (approximately 1 1/2 tablespoons), flatten on your palm and place 1 heaping teaspoon of the pork mixture in the center. Seal the ball so the pork is totally covered with tapioca (will make approximately 25 balls).

4. Get water boiling in a steamer and lay sheets of wax paper on the rack (or brush the rack with oil) to prevent sticking. Place the balls on the rack and steam covered for 15 minutes, or until the balls turn translucent. Remove from steamer, place on a serving platter and drizzle with fried garlic (see opposite). Serve with lettuce leaves, green onion, cilantro, and Thai chilies.

Yield: 8 servings

by:http://www.supatra.com

THAI GRILLED PORK:moo yang

Thai Recipe Ingredients

450 grams pork, slice into thin and long strips

2 tablespoons sugar

1 teaspoon salt

3 cloves garlic, minced

1 tablespoon coconut milk

1 tablespoon fish sauce

1 package bamboo skewer

Thai Food Preparations

1. Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).

2. When the pork is ready, thread a skewer through the pork. Grill the pork until it is well done. While barbequing, brush pork with marinade.

3. When done, serve with fresh vegetables and slices of cucumber and tomato. Thai people love to eat this dish with Sticky Rice. In this case, you can also serve with Sticky Rice.


by:http://www.ezythaicooking.com

Fried Pork Ribs with Garlic ( Gar Dook Mu Tod Gartiem )

Fried pork ribs with garlic, anyone can cook this at home with - you won't have to hunt around for obscure Thai ingredients, they're all easy to find in a typical supermarket! This dish is eaten everywhere in Thailand - North, South, East or West, of Thailand, it's the same basic dish in all provinces, except that in the North and East of Thailand they sometimes use lime juice to add a sour taste. This version is the central province version.

Ingredients
500 gms. Pork Ribs.
4 Garlic cloves.
1 Pepper corn.
2 Teaspoons Salt.
2 Tablespoons Light Soy Sauce.
1 Tablespoon Oyster Sauce.
200 ml.Oil

Serve With
Sliced Cucumber, Tomato and Lettuce.

Preparation
1. Clean & cut the pork ribs ( if you prefer long ribs you don't have to cut it )
2. Pound the garlic and pepper corn together in a pestle.
3. Put the ribs in a big mixing bowl, so you can mix up the pork ribs and seasonings thoroughly.
4. Add the garlic and pepper corn, soya sauce, oyster sauce, and salt together, and live it in the fridge for 30 minutes to marinade.
5. Put the oil in hot pan and preheat it. Add the pork ribs and shallow fry in this oil for 15 minutes or until cooked.

by:http://www.khiewchanta.com

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.

Broiled pork with lime sauce ( MU MA NAO)

Ingredients

pork tenderloin 200 g

lettuce leaves 3

slice of green lemon 1

red chilies 5

peeled small garlic cloves 2 tb

sugar 1 tb

fish sauce 3 tb

lemon juice 3 tb

Directions

1. Wash the lettuce and arrange on a serving plate.

2. Wash the pork and cut into slices about 1 cm thick.

3. Broil until done then cut crosswise into thin slices.

4. Arrange the pork over the lettuce on a serving plate.

5. Chop the chili and garlic well and put in a mixing bowl, add the sugar, fish sauce and lemon juice, and stir to mix, pour over the pork on a bed of lettuce on a serving plate, garnish with the lemon slices, and serve.