Joy’s Thai Food Recipe & Dessert Blog!

No! it is not made of spider webs or my husband’s white hair!!!!
(Dear Vern, my beloved husband, I am just kidding here) hehe.

It is my midnight meal tonight and the sandwich filling is dried shredded pork. I really love writing about Thai food. There’s so many cultural related thing, like this sandwich. I don’t know who and where is the first place to create this recipe but it is a real popular food among young people (like me).

I used to work at the coffee shop for my part time job at university. This menu was being sold every day and every table has to have it. As Thai people don’t like to eat plain food, someone create this combination and it works! Even with the bakery in Thailand they add this into the bread section of their shop.

Here’s we don’t serve it with any vegetable, I don’t know why.
The Thai chili paste taste a little sweet. Some saltiness and spiciness are also there.
Dried shredded pork, you can eat it with steamed jasmine rice or boiled rice. I even add the dried shredded pork in my omelet.

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This is the easiest way to make fried pig’s soft rib bone delicious! It’s a recipe for 4 pieces though.

Prepare:
4-5 Pieces of pig’s soft rib bone
2 tbsp. oyster sauce
1 tbsp. soy sauce
2 cups vegetable oil
1/2 cup all purpose flour
1 cup Basil

Cooking Instructions:

1. Mix the rib bone, oyster sauce and soy sauce altogether using your hand. Then mix it with all purpose flour.
2. Heat up the pan to max. Add vegetable oil  and wait  until the pan get really hot. Get the lid ready.
3. When the pan and vegetable oil get really hot, drop the rib bone quickly shut the lid to protect yourself from hot oil splash.
4. Now change the heat to low and fry it until the color turn brownish. When the rib bone almost done, throw basil in the pan and fry them too.
5. Remove the rib bone and fry the basil until it get crunchy.
6. Now it’s ready to be served with hot jasmine rice.

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Prepare:
500 gram pork (the soft bone part choose the part with some meat) cut it into pieces
2 tbsp. crushed garlic
1 tbsp. steamed jasmine rice
1/2 tsp. salt

Cooking Instructions:

1. Squeeze soft bone with rice, salt and garlic until it mix together.
2. Put it in plastic container or plastic bag. Leave outside of the refrigerator for 3 days.
3. After 3 days, deep fry the fermented pork. Serve it with fried garlic, fried ginger, fried kaffir lime leaves, sliced fresh chili and fried onion.

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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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แกงขนุนใส่กระดูกหมูอ่อน Gang Khanoon Sai Gradook Moo On

(Young Jackfruit and Soft Pork bone Soup)

แกงขนุนใส่กระดูกหมูอ่อน

Gang Khanoon Sai Gradook Moo On

(Young Jackfruit and Soft Pork bone Soup)

Prepare:

1 cup soft pork bone with meat sticks to it

1 cup young jackfruit sliced into dices

4 dried red chili peppers

7 red onions

5 tbsp. full sliced lemongrass

5 straw mushrooms

2 cups water

2 tbsp. fermented fish juice (Plarah)

1 tbsp. fish sauce

1/2 cup Leguminosae (optional)

Cooking Instructions:

1. Ground dried red chili peppers, red onions and lemongrass together.

2. Put it in a pot, add salt and pour water. Boil in max heat.

3. When it’s boiling, add pork and young jackfruit

4. Cook for 15 minutes then remove from the stove.

5. Add Leguminosae if you like.

This recipe is from Isaan region where I live. We eat the jackfruit when it’s ripe and unripe. I remember we have a big jackfruit planted in a back yard. My grandma loved to take care of it. Even though she was already at late 80s, she still loved to move around to take care of the fruit and vegetables she had in our garden. Her jackfruit became so big, as big as a size of two basketballs, and we all were so excited.

I will put her photo here later, if I can find it. She was so beautiful at 95 years old.

Joy… \(^v^)/

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Thai Food Recipe: แหนมกระดูกหมู Nam Kra Dook Moo (Pickled Pork ribs)

แหนมกระดูกหมู

Nam Kra Dook Moo
(Pickled Pork ribs)

Prepare:

9 oz. soft part of pork ribs
10 cloves garlic (crushed and then slice)
2 tsp. salt
6 tbsp. steamed rice

Cooking Instructions:

1. Put pork in a big bowl. Add salt, garlic and rice.
2. Use your hand knead then together.
3. Put the mixed pork in a glass bottle and seal the cap. Now, keep it in refrigerator for 3 nights.
4. After 3 nights, deep fry the pork for 20-30 minutes in medium heat or cook it in the oven.
5. You’ll get sour pork which is the best eating with jasmine rice!

One of my Favorite recipes!!!! This one I highly recommended! :p

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(Isaan Style Pork Soup) Gaeng Om Moo

Gather:

5 peppers
5 red onions (lightly pounded)
3 garlic
1/2 cup lemongrass cut finely
1 and 1/2 cup pork
1 cup pumpkin (cut small)
3 eggplants (cut 4 each)
1 cup parsley
1 group scallion
1/2 cup basil
1 tsp. salt
2 tbsp. fish sauce
4 tbsp fermented fish juice (Blarah)
2 tbsp. roasted uncooked rice
2 cup water

Cooking Instructions:

1. Pound the peppers, lemongrass and garlic together. Mix with red onion when finished.

2. Boil 2 cups of water. then put the paste from number 1 in boiling water.

3. Add salt, pork, pumpkin and cook for 10 minutes.

4. Put eggplant, fish sauce, Blarah, and cook for another 2 minutes.

5. Now, add parsley, scallion, basil, and roasted uncooked rice then turn off the fire.

Delicious! Enjoy…

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