Thai Food Recipe: Egg & Basil Stir Fry (Kai Jeow Maa Pad Gapow Grob)
Preserved Egg and Basil Stir Fry, Kai Jeow Maa Pad Gapow Grob, ไข่เยี่ยวม้าผัดกะเพรากรอบ
Preserved Egg and Basil Stir Fry
Kai Jeow Maa Pad Gapow Grob
ไข่เยี่ยวม้าผัดกะเพรากรอบ
Prepare:
4 preserved eggs (cut in four pieces)
1 cup basil
2 tbsp. minced garlic
3 tbsp. red and green chili pepper (minced)
1 cup vegetable oil
1/2 cup minced pork
2 tbsp. fish sauce
1/2 tsp. black and sweet soy sauce
1 tsp. sugar
2 tbsp. oyster sauce
Cooking instructions:
1. Heat the pan and add vegetable oil. When you prepare the chili pepper, it depends on how spicy you want your food to be. Crush the chili pepper finely of you really it strong and taste real good. If you can’t stand that much spiciness, I suggest that you should only cut the chili pepper into pieces and use just 1 or 2 pepper.
2. When the pan is hot, then you can fry the preserved eggs. About 1 minute, it will be crunchy enough. Rest it in the plate and paper towel to absorb the oil.
3. Next, fry the basil leaves until it is crunchy and rest it on the paper towel as well.
4. In a different pan, (or the same pan but remove the used oil), add 3 tbsp. vegetable oil. Use medium heat and wait until it’s hot.
5. Add minced garlic and minced chili peppers. Fry until it smells nice, or until you sneeze. 
6. Add minced pork, fish sauce, black and sweet soy sauce, sugar, oyster sauce and cook for 3 minutes.
7. Lastly, throw fried preserved eggs and half of fried basil into the pan and quick stir. Turn off the fire.
8. Dress the food with the rest of fried basil. Serve with Thai jasmine rice.
Thai Food Recipe: Isaan Style Pork Ribs in Soup (Gang Si Krong Moo Phak Boong)
Pork Ribs in Isaan Style Soup in Thai, Gang Si Krong Moo Phak Boong
Pork Ribs in Isaan Style Soup
Gang Si Krong Moo Phak Boong
แกงซี่โครงหมูผักบุ้ง
Prepare:
300 g. soft pork ribs
2 cup cut morning glory (Phak Boong)
1/4 cup fermented fish juice (Pla Rah)
2 tbsp. vegetable oil
5 cup stock from pork bone
3 tbsp. fish sauce
2 tsp. salt
6 tbsp. concentrated tamarind juice
1/2 tbsp. palm sugar
2 kaffir lime leave
Prepare the paste:
1 tbsp. minced galingale
4 tbsp. finely cut lemongrass
3 kaffir lime leaves
4 tbsp. minced garlic
1 tbsp. minced turmeric
Cooking Instructions:
1. Ground galingale, lemongrass, garlic and turmeric together and rest them in a cup.
2. Boil fermented fish juice (Pla Rah) in a pot. When Pla Rah is boiling, turn off the fire and pour it on the filter to take just the juice part.
3. Next, heat the pan on medium fire. Add vegetable oil and fry the paste that we prepared from step 1. When the paste has aromatic smell, add stock from pork.
4. After that, add pork ribs. Lower the heat and cook for 15 minutes. Add morning glory, fish sauce, salt, tamarind juice, palm sugar and Pla Rah. Mix well.
5. Make the taste sour and salty. When it is boiling again, throw kaffir lime leaves and turn of the fire.
Thai Dessert: Stuffed Dough Pyramid! (Khanom Tian)
Stuffed Dough Pyramid Dessert in Thai, Kanom Tian
Stuffed Dough Pyramid Dessert
Kanom Tian
ขนมเทียน
Prepare:
1 kilogram sticky rice flour
3 cups water
8oo gram palm sugar
Stuffing:
1/3 cup minced pork
1/2 cup mung bean
2 tbsp. minced coriander roots
1 tbsp. pepper
1 and 1/4 cup sugar
1/4 cup minced onion
1 and 1/2 tbsp. salt
3 tbsp. vegetable oil
1 cup vegetable oil to spread on banana leaves
Cooking Instructions:
1. Soak mung bean in the water for 30 minutes.
2. Place a white cloth filter in the steam pot. Steam the mung bean for 20 minutes.
3. Ground the bean finely.
4. Ground coriander roots and pepper altogether.
5. Add vegetable oil in the pan and stir-fry the mixed in number 4 until it smells aromatic.
6. Next, add pork and cook for 10 minutes. Then, add grounded mung bean, sugar, salt, and onion. Mix well.
7. Mold it to 1 inch ball.
8. In a pot dissolve the palm sugar with low heat on the stove. After that, leave it cool off and then add sticky rice flour. Knead it until it’s all mixed very well.
9. Leave the dough for 30 minutes. Then, mold it into 1 inch flat round shape, put stuff in the middle and mold it to a round ball.
10. Cut banana leave in 5×7 inches. Spread vegetable oil all over the leaves. Fold banana leave into a cone.
11. Place the ball in side and wrap it. Steam for 45 minutes and remove from the stove.
I translated the name as from my opinion about how it looked like. It is not exactly the literally translation. Please don’t get confused.
Thai Food Recipe: Minced and Salted Pork (Moo Sab Kai Kem)
Minced Pork and Salted Egg Stir-Fry, Moo Sab Kai Kem
Moo Sab Kai Kem
Minced Pork and Salted Egg Stir-Fry
หมูสับไข่เค็ม
Prepare:
1/2 cup minced pork
1 Salted Egg (Peel and cut to 4 pieces)
1 tbsp. lightly crushed black pepper
2 tbsp. sliced Chinese Celery
2 tbsp. cut baby corn
2 tbsp. cut carrot
2 tbsp. cut string bean
3 tbsp. oyster sauce
1 tbsp. minced garlic
1 tbsp. vegetable oil
Cooking Instructions:
1. Heat the pan and add vegetable oil. Wait until it is hot then add garlic.
2. When the garlic starts to smell aromatic, add pork and use medium fire to cook it for about 3 minutes.
3. Use the flipper for frying to crush the minced pork and make it cook very well.
4. After that, add baby corn, carrot, string bean, black pepper and oyster sauce. Mix well.
5. Add salted egg and Chinese celery and turn off the fire.
You don’t have to put fish sauce in this one because oyster sauce and salted egg are enough to make it balanced salty. Serve this with hot jasmine rice.
It is very easy and quick recipe to try at home. I first tried this food when I was at university in Ubon Ratchathani, a lovely quiet place and away from town.
I remembered ordering it from the restaurant at the village near by, really miss it there.
