Pork Salad [thaifood]

 

 

Pork Salad

InGredients
Pork
Gralics
Green peppers
Mint leaves
Limes
Fish sauce
Sugar, Soy Sauce, salt and pepper

Recepi

1.Put Soy Sauce, salt and pepper with pork while and then grill it or u can put on the store either with 400c. and then cut its.
2.How to make a dip; Pound Green peppers+ Gralics+ sugar(around 1 teasphoon)+ Limes (Love sour, put it much that u want **but u have to taste it first and put it more a little bit.)+ fish sauce. then put dip on the top of pork that u prepare. Put the mints the last one.
3.If u cook for kids or u don't like spicy, just take pepper off and put a little bit more of sugar and fish sauce.

Kao Mun Kai [thaifood]

 

Kao Mun Kai

InGredients

1. 2 Pounds of Chicken with bone
2. 8 Cups of rice of rice
3. 1/4 measuring cup of vagetable oil
4. 12 Measuring Cup of Chicken soup
5. 1/4 Measuring cup of pound garlics

InGredients of dip

1. 1/2 Measuring cup of chop ginger
2. 2 Measuring cup of soybeans
3. 3 tablespooh of chop gralics
4. 2 tablespooh of vinegar
5. 3 tablespooh od sugar
6. cutting chili pepper. it's depending on your like spicy

How to cook/ preparation

1. Put all of InGredients of dip together.
2. Boiled chicken with the water and then take the chicken out when it's ready cook.
3. Flied rice with vegetable oil and then cook rice with gralic and chicken soup

Cashew Chicken [thaifood]

 

Cashew Chicken

InGredients

1. Any kind of meat. Refer to picture show is chicken
2. We want color in food so go looking for color vagetable for example; sweet pepper, mushroom, tomato, onion....
3. Pineapple
4. Cashew
5. Fish sause, Oyster sauce, salt, sugar and pepper
Recipe
Flied meat with garlic and onion After they cook put all vegetable and after that add Fish sause, Oyster sauce, salt, sugar and pepper. After that add Pineapple and cashew.

Tom yum kung [Thaifood]

 

Tom yum kung [Thaifood]

Main Ingredient

Shrimp                                            500 g.
Rice straw mushroom                       600 g.
Chilli paste                                      150 g
Soup stock                                      2,500 g
Citric acid                                        10 g.
Salt                                                15 g.
Fish sauce                                       100 g.
Sugar                                              20 g.
Lime juice                                        15 g.
Hot chilli                                          10 g.

Chilli paste Ingredient

Dried Chilli                                      10 g.                              

Lemon grass                                 40 g.
Shallots                                        40 g.
Galangal                                       10 g.
Kaffir lime leaves                             5 g.
Vegetable oil                                100 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Chilli paste cooking

1) Roast the chilli paste mixture   and pound until ground
2) hen fry with oil     and take aside

Cooking Method

1) Peel the shrimp except its tail
2)Peel the mushroom, divide by two
3)Heat the soup stock  and mix with all seasonings
4)until boiling, add shrimps and mushroom and boil until done
5)Add the chilli paste to favorite taste