Thai Food Recipe: Boiled Rice Recipe 2 (Khao Tom Song Kruang)
ข้าวต้มทรงเครื่อง Khao Tom Song Kruang (Boiled Plain Rice Recipe 2)
Prepare:
1 cup uncooked jasmine rice
(leftover jasmine rice from last night will be fine)
4 cups stock
1/2 cup minced pork, chicken, fish or shrimps as you like
1/2 cup shitake mushroom
1/2 cup seaweed
2 tbsp. soy sauce
1 tbsp. fish sauce
1 tbsp. white pepper powder
3 tbsp. pickled radish
3 tbsp. fry garlic in vegetable oil
1 handful sliced Chinese celery
1/2 cup sliced coriander and scallion
1 tbsp. grounded garlic and coriander root
1 tsp. salt
Cooking Instructions:
1. Heat the pot and add 4 cups stock. Add uncooked jasmine rice and use medium fire. Turn down the fire to low, when it’s boiling.
2. While we are waiting for the rice to be done, mix pork in a bowl with white pepper powder, soy sauce, seaweed, grounded garlic and coriander root.
3. Take a peak at boiling rice. If the water gets to low, add more stock. Keep stirring.
4. Now, make the pork a ball shape and drop them into boiling pot. Add shitake mushroom.
5. Boil it for another 10 minutes. Turn off the fire. Throw Chinese celery into the pot and mix well. The heat that is left will cook it.
6. Serve it in a bowl. Add sliced coriander and scallion, pickled radish, and fried garlic in vegetable oil on top. Don’t forget to sprinkle white pepper powder at last.
This is home recipe, hospital recipe (for sick people). Using uncooked jasmine rice is better than boil the rice that was already cooked from rice cooker. We say juice from uncooked rice and vitamin will stay there. The scent and taste are also different.
See two more recipes about boiled plain rice on my next posts. My next two posts will be a quick and cheat recipe from a restaurant. 
Thai Food Recipe: Boiled Rice with Pork (Joke Moo Kha Kem)
โจ๊กหมูไข่เค็ม Joke Moo Khai Kem (Fine Boiled Plain Rice with Pork)
Prepare:
1 cup broken jasmine grain
1/2 cup or 300 g. pork with some fat stick to it (minced)
1/3 cup liver (soft boiled)
1/2 cup pig’s intestine (boiled and cut to 2 cm long pieces))
2 salted eggs
1/4 cup sliced ginger
1/4 cup sliced coriander and scallion
2 tbsp. corn flour
2 tbsp. finely crushed garlic
1 tbsp. white pepper powder
1/2 cup light soy sauce
2 tbsp. soy sauce
2 tbsp. oyster sauce
4 cup stock
Cooking Instructions:
1. Boil jasmine rice with water on medium heat. Turn down the heat to low after it is boiling.
2. While we are waiting the rice to be ready. Add oyster sauce, soy sauce, light soy sauce, corn flour, pepper and garlic to a pork bowl.
3. Knead it well with your hand. Make sure the salty taste doesn’t come from your hands. 
haha
4. Add stock into the rice pot. Keep boiling it until the rice is very soft and the soup is thick.
5. After that, roll the pork into a small ball shape. Drop them in the boiling rice pot and cook for 10 minutes. Keep stirring and adding stock when the water is quite dry.
6. Turn off the fire when it’s done.
7. Serve in a bowl. Add liver, intestine, coriander, scallion, ginger and pepper on top.
This food is influenced by Chinese. It’s a breakfast for many Thai families. Some families cook Boiled Plain Rice Recipe 2, like I will show you tomorrow.
Thai Food Recipe: Stir Fried Shrimp with Leguminosae (Goong Phad Cha Om)
กุ้งผัดชะอม Goong Phad Cha-Om (Stir fry shrimps with Leguminosae)
Prepare:
1 cup Leguminosae
1 cup big shrimps (peeled, de-veined and soft boiled)
2 tbsp. minced garlic
2 tbsp. minced chili peppers
2 tbsp. oyster sauce
1 tsp. sugar
1 tsp. fermented soybean (you may add more if you like, just careful some bands are so salty)
1 tbsp. vegetable oil
Cooking Instructions:
1. Heat the pan, add vegetable oil and wait until it’s hot.
2. Add minced garlic and chili peppers. Stir fry until it has aromatic smell or until you sneeze.
3. Add Leguminosae, oyster sauce, fermented soybean, sugar and quick stir.
4. Next, add shrimps. Mix well and then turn off the fire.
5. Serve with jasmine rice.
I love Leguminosae. I don’t know if this is the correct word for this type of vegetable or not. So, I put a link to my previous post where I have its picture.
I had an omelet with it and found a new recipe on internet so I want to share with everyone.
Thai Dessert: Deep Fried Taro
เผือกทอด Phuek Tod (Deep Fried Taro)
Prepare:
1 cup sliced taro
(same shape as McDonald’s French fried but thicker, 1 cm. thick and 7 cm long)
3/4 cup wheat flour
1/2 cup rice flour
1 cup scraped coconut
1 tsp. baking powder
1 tsp. salt
3 tbsp. roasted white sesame
1/2 cup cold water
1 cup vegetable oil
Dipping Sauce:
2 tbsp. concentrated tamarind juice
3 tbsp. palm sugar
1/2 tsp. salt
2 tbsp. hot water
2 tbsp. roasted and crushed peanut
1 tsp. dried chili pepper (ground)
1 tsp. coriander leaves
Cooking Instructions:
1. Sieve wheat flour, rice flour and baking power together. After that, add salt, scraped coconut and keep adding small amount of water while you mix it. Later, add roasted sesame. Add taro and mix them all well.
2. Heat the pan and add vegetable oil. Wait until it’s hot. Pick the taro and drop it into the hot vegetable oil, one by one.
3. Deep fry until it has golden yellow color then flip the other side.
4. Remove from the pan when it’s ready. Put them on paper towel.
5. Now, prepare the sauce. Heat palm sugar and water on low fire, then wait until it gets thick. Don’t add to much water or you will have to wait for a long time.
6. After that, add tamarind juice and salt. Mix well and then turn of the fire. Add peanut, chili pepper and dress coriander leave on top. Serve on a side.
Tricky tips:
Use sweet plum sauce or chicken sauce when you are lazy.
