Som Tum (Papaya Salad)

Ingredients

medium dark green papaya : 4 cups
garlic cloves : 6
green Thai chillies (phrik khi nu) : 3
tomatoes, cut into wedges : 1 cup
green beans, chopped into 1/2 in (2.5 cm) pieces : 2 tablespoons
fish sauce : 2 teaspoon
lime juice : 3 teaspoon

Cooking Direction

Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into chunks. Add the papaya and the remaining ingredients and gently combine all with the pestle and a spoon. Serve with sticky rice.

Thai Spicy Pork Salad (Nam Tok Moo)

Ingredients:

pork : 3/4 lb
chicken stock : 1/4 cup
Small shallots, sliced thin : 2
limegrass, sliced thin : 1/4 Cup
mint leaves : 1/4 Cup
crushed, roasted rice : 2 tablespoons
ground chili pepper : 1 teaspoon
lime juice : 3 tablespoons
fish sauce : 2 tablespoons
sugar : 1/2 teaspoon

Cooking Directions
1. Grill the pork until medium rare. Slice into thin pieces
2. Pour chicken stock in the bowl over the medium heat untill boiling, add grilled beef untill cooked.Lift from the heat shallots and lemongrass.
3. Add shallots, lemongrass and mint leaves4.Add all seasoning ingredient and mix well.
5. Serve with sticky rice and fresh vegetables.

Chicken in coconut milk soup (Tom Kha Kai)

INGRADIENTS

coconut milk : 2 cup (16 fl oz/500ml)
young galangal (kha on) : 6 thin slices
lemon grass (ta-khrai), lower portion, cut into 1 inch (2.5-cm.) lengths and crushed : 2 stalks
fresh kaffir lime leaves(bai-ma-krut), torn in half : 5 leaves
boned chicken breast, sliced : 8 oz.(250 g)
fish sauce (nam pla) : 5 tablespoons
sugar : 2 tblsp.
lime juice : 1/2 cup (4 fl oz/125 ml)
black chilli paste(nam phrik pao) : 1 teaspoon
cilantro / coriander leaves (bai phak chi) : 1/4 cup
green thai chilli peppers (phrik khi nu), crushed : 5

Cooking Direction

Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat till boiled. Add the chicken, fish sauce, and sugar. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Heat just to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Garnish with cilantro leaves and crushed chilli peppers

Phat Thai

Ingredients

1. narrow rice noodle : 3 cups
2. sliced chicken meat, small strip : 1/2 cup
3. shrimps : 4
4. eggs : 2
5. soya bean curd, cut into small silvers : 1/3 cup
6. pickled white radish, chopped : 1 teaspoon
7. cooking oil : 1/2 cup
8. garlic, chopped : 1 teaspoon
9. shallot or onion, chopped : 1 teaspoon
10. ground dried red chilli or paprika :1 teaspoon
11. sugar : 4 tablespoons
12. fish sauce : 4 tablespoons
13. vinegar : 4 tablespoons
14. bean sprouts : 1/2 cup
15. lime for garnishing : 1
16. carrot, for garnishing, sliced thinly : 1/4 cup
17. cabbage, for garnishing sliced thinly : 1/4 cup
18. ground roasted peanut : 2 tablespoons

Cooking Direction

Heat a large skillet, add the oil, garlic, and pork, and saute' until the pork is cooked. Add the carrots, celery , sauces, sugar, and pepper. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid is left from the pan. Allow the filling to cool and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350 F (180 C) and deep-fry the spring rolls until golden brown. Serve with a sweet and sour sauce.

Tom Yum Kung

INGRADINTS

1. water or light chicken stock 3 cups(24 fl oz/750ml)
2. shrimps/prawns,shelled and divided 8 oz(250 g)
3. garlic cloves, minced : 2 piece
4. kaffir lime leaves(bai-ma-krut) : 5 leaves
5. fresh or dried galangal (Kha) : 3 slices
6. fish sauce (nam pla) : 1/4 cup
7. lemon grass / citronella (ta-krai), lower1/3 portion only, cut into 1-inch (2.3 cm) lengths : 2 stalks
8. hot green Thai chilli peppers (phrik khi nu), optional : 5
9. sliced straw mushrooms : 1/2 cup

10. lime juice : 1/4 cup(2 fl oz/60ml)
11. roasted chilli paste (nam phrik pao) : 1 tablespoon
12. chopped cilantro/coriander leaves(bai phak chi)

Cooking Direction

Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with cilantro leaves.