Joy’s Thai Food Recipe & Dessert Blog!

Prepare:

1 cup  sliced pork
1 cup  cut onion
1 cup  cut pineapple
1 cup  sliced sweet pepper (any color)
1 cup  cut tomato
2 cup sliced cucumber

1 tbsp. vegetable oil
1 tbsp. minced garlic
1 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. oyster sauce
2 tbsp. tomato sauce (ketchup)
1 tsp. sugar

Cooking instructions:

1. In a hot pan, add vegetable oil and minced garlic. Fry it until it has aromatic smell. After that add pork. Cook pork for 2 minutes use maximum heat. If you don’t like pork you can use chicken, fish, shrimps as substitution or even skip the meat if you are vegetarian.

[For the fish, you should deep fried it first and add the fish last. Same with the shrimps, soft boiled them first.]

2. After the pork is done, add the vegetable that takes time to cook first, cucumber and pineapple. Then, add fish sauce, spy sauce, oyster sauce, tomato sauce, sugar. Mix well.

3. Next, add sweet pepper, onion, tomatoes. Turn of the fire and serve it with hot jasmine rice.

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Once I have mentioned about this food Cab Moo and introduced that it was one of my unhealthiest Thai food lists (but I like it :p)

Cab Moo is made from pig’s skin, deep fry in the hot vegetable oil. We can save this food outside the fridge for a long time and it will still be okay to eat.

If you eat potato chips when you are watching T.V at home, my aunts and I eat Cab Moo as a snack.

Prepare:

2 Kg. pig’s skin
1 tbsp. Salt
1 tbsp. light soy sauce or 1/2 tbsp. black sweet soy sauce
Oil from pork

Cooking Instructions:

1. Cut pig’s skin 1.5 inches long. Clean very well, use a thin blade scrape the hair and unpleasant spot out. Clean with water again and leave it drain.
2. Boil in boiling water until the skin is cooked and then leave it drain. Make sure there’s no water left. You can use hand towel press on each piece, now we really know it is really dry out. After that, add salt and light soy sauce.

3. Fry pork skin in very hot oil (can be vegetable oil or pig’s oil). However, the oil from pig will leave strange smell on the food. When each piece turns gold, remove from the pan.

4. Next, eat with Som Tam. !!! My Favorite food.. Or serve with northern style dipping sauce, Nam Prig Ong.

The other kind of Cab Moo is called Gag Moo, this type has a lot of fat from pork and I think that makes it taste better.

To do this one, just choose the skin part that has lots of fat. Cut it to dice shape and fry on medium heat until it turns gold.� Don’t burn them. Be careful.

Lastly, sprinkle salt all over. It taste as good as Cab Moo when you eat with Som Tam. Well, anything tastes good with my Som Tam!! Haha

CLICK HERE >>>>>TO ORDER CAB MOO (FRIED PIG SKINS) FROM THAILAND

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Pork liver and Black Peppers Stir-Fry in Thai, Dtub Moo Pad Prig Thai Dum

ตับหมูผัดพริกไทยดำ

Prepare:

1 cup pork liver
2 tbsp. black pepper
2 group scallion (cut 1 inch)
1/2 onion (sliced)
2 tbsp. minced garlic
1 tbsp. oyster sauce
2 tbsp. light soy sauce
1 tbsp. soy sauce
1 tsp. sugar
3 tbsp. water
2 tbsp. vegetable

Cooking Instructions:

1. Clean and sliced the pork 0.5cm.

2. Roast the black pepper until it smells aromatic then crush lightly.

3. Mix oyster sauce, light soy sauce, soy sauce, sugar, and water in a small bowl.

4. Heat the pan and add vegetable oil. When the pan is hot, add minced garlic and fry until it turns gold.

5. Next, add onion and the white part of scallion. Use max heat.

6. Add pork liver. After 2 minutes of cooking, add black pepper and mix well.

7. Add the sauce and quick stir. Now, add the green part and turn off the fire.

I’m so full tonight. I can’t believe my stomach can get really big like a pregnant girl, but I am not :p haha My friend made Pork liver and Black Peppers Stir-Fry for the dinner and we had it with jasmine rice. It tasted so good and I couldn’t stop eating. I posted about Shrimp and Black Peppers Stir-Fry a long time ago and this one is not really different from it. Make it and try it!

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ตุ๋นซี่โครงหมูอ่อน Toon Si Krong Moo on(Stew Pork Rib)

Prepare:

2 cups pork rib (cut 2 inches)

6 cloves crushed finely garlic

5 tbsp. coriander root

2 tbsp. crushed pepper

3 tbsp. light soy sauce

3 tbsp. soy sauce

3 tbsp. oyster sauce

5 tbsp. sugar

7 cups water

1 cup shitake mushroom

Cooking Instructions:

1. Ground pepper, coriander root, and garlic together.

2. Boil 8 cups of water. Use maximum heat.

3. When the water is boiling, gently drop the rib with your hand into the boiling water.

4. Now change to medium heat. When you see bubbles, scoop it and throw away. Don’t stir the pot.

5. Add the mixed from step 1 into the pot.

6. Add oyster sauce, light soy sauce, soy sauce and sugar.

7. Now the soup will turn to brown. Add shitake mushroom.

8. Cook for 2 minutes and remove the pork rib. Turn off the fire.

9. Pour the brown soup over the filter. We don’t want the garlic and coriander pieces because it will make the soup unclear and thick.

10. Then, pour the soup into a pot and place cooked pork rib and shitake mushroom in it. Use low heat to cook it for 3 hours.

11. Serve it with jasmine rice. Cook Chinese kale in boiling water and Serve it aside. When you cook Chinese kale, use some small amount of water. Wait until the water is boiling then drop Chinese kale. Add 1/2 tsp. salt to keep the vegetable green color.

Don’t cook your food and go watch TV like me. :p Keep looking at the pot. Mayeb the heat you use is too strong and dry out the soup so quick. Don’t burn it. What if you already burn the pot after 3 hours of cooking?

Don’t worry. I burnt the pots too many time. There were uncountable times that I had to throw away the food or even throw away the pot… To clean it is very easy. Use baking soda, dish washing powder to help clean the burnt pot. Add hot water and soak it overnight. Then, scrape out food with plastic scraper. Use some muscle on it.

Joy….. \(^v^)/

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ขนมเข่งไส้เค็ม (Khanom Keng Sai Kem)

ขนมเข่งไส้เค็ม
Khanom Keng Sai Kem

Prepare:

2 cup sticky rice flour

1 and 2/3 cup sugar

3 cup water

Stuffing:

1 cup mashed mung bean (genus Phaseoias)

1/3 cup minced pork

2 tbsp. minced coriander roots

1 tbsp. pepper

1 and 1/4 cup sugar

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. Put soaked mung bean on it and 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 and salt. Mix well.

7. Mold it to 1 inch ball.

8. In a bowl mix the flour with sugar. Add water little by little as you knead it.

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. Make a cup from banana leave. Dress vegetable oil all over the cup. Then, place a ball inside it.

11. Steam for 45 minutes and remove from the stove.

We have two kinds of Khanom Keng. One with stuffing, we call it Sai Kem (salted stuffing) and another without stuffing. If you don’t like the stuffing, you can jump to number 8, 10 and

12. Skip all the stuffing instructions.

I like salted stuffing better. It made the sticky texture taste better with salty mung bean. In the early morning when I was at home, my mom usually woke me up to go offer this dessert to the monks. We prepare about 9 pieces every time. If that day 5 monks came, the rest of them would go into my stomach.

Here is what my mom always told me to do when we offer food to the monks:

1. I shouldn’t have a messy face in the morning and dress properly. It would cause an ugly face in the next life. Since I was never ready when they went out to offer food, this rule is only for me I guess.

2. Take off your shoes and sit down before you offer the food.

3. Move the food to your forehead and make a wish. (Usually, we asked for forgiveness from people if our bad actions ever caused them suffers and we prayed that the food would go to our pass away grandparents through the monks.)

4. Don’t let any part of your hand touch their bowl when you drop the food into it. Girls can’t touch their clothes.

5. When you finish, sit down still and wait for blessing.

Joy … \(^v^)/

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หมูผัดพริกกับหน่อไม้ Moo Pad Prig Gab No Mai

(Pork and Bamboo Shoot Stir-Fry)

Prepare:

1 cup sliced pork or chicken

1 cup sliced bamboo shoot (cut long and thin like a tube)

2 tbsp. instant chili paste

1 tbsp. minced red chili peppers

2 tbsp. sliced kaffir lime leaves

1 tbsp. fish sauce

1 tbsp. soy sauce

2 tbsp. oyster sauce

1/2 tsp. sugar

1 tbsp. olive oil

Cooking Instructions:

1. Cook bamboo shoot in boiling water for 10 minutes.

2. Heat the pan and add olive oil. When the pan is hot, then add chili paste and minced red chili peppers. Stir until it smells aromatic.

3. Add pork and stir-fry for 5 minutes. (The pork need to be sliced thinly but wide pieces)

4. Next, add bamboo shoot. Pour some amount of water if the pan gets too dry.

5. Add sugar, fish sauce, oyster sauce and soy sauce. Mix well.

6. Throw sliced kaffir lime leaves, stir and turn off the fire.

Moo Pad Prig No Mai (Pork and Bamboo Shoot Stir-Fry) is usually found in the Thai family. It is very easy to make as we use instant paste. You should pick the one which is not too spicy called Prik Gang Paste. If you cook it for children skip the chili peppers.

At home my aunt loved to use pork meat with fat stick to it. This is not good for your health though. I don’t know if my family are lucky or not for never get fat, doesn’t matter how much we ate. We are slow-eater, I guess that’s why. I and my aunt were always the last two people sitting at the dining table and my aunt always won as the last person who finished the meal. I spent 45 minutes on average to finish. So, my mom said, if there was a war outside, you would be dead here eating still.

*Note

Thai people said, “The last who leaves the table, the one who have to clean up the mess”

I was always that one….(-_-”)

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ข้าวหมูแดง 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 from yesterday recipe.

\(^o^)\…./(^v^)/

Joy

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