Red Curry with Roasted Duck [Kang Phed Ped Yang] แกงเผ็ดเป็ดย่าง

Red Curry with Roasted Duck Ingredients

1. 1 roasted duck, deboned and cut into well sized pieces

2. 5 pieces of pineapple, cut into bite sized pieces

3. 4 fresh kaffir lime leaves, chopped

4. 1 teaspoon sugar

5. 2 1/2 cups coconut milk

6. 8 cherry tomatoes

7. 1 cup eggplant, cut into bite-sized pieces

8. 1/2 teaspoon salt

9. 2 tablespoons fish sauce

10. 1/2 cup water (or chicken stock)

11. 1 1/2 tablespoons vegetable cooking oil

12. 3 tablespoons red curry paste

Red Curry with Roasted Duck Preparations

1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.

2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.

3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl.

Pla Tod Num-pla (ปลาทอดน้ำปลา - Fried Fish with Fish Sauce)

Ingredients

1 fish (any meaty white fish) weight 400-500 grams (or fish fillets)

2 teaspoons oyster sauce

1 tablespoon fish sauce

1 teaspoon sugar

cooking oil

fresh vegetable (tomato, cucumber, cabbage, etc. for garnishing)

Preparations
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.

4. To make the sauce : Heat one tablespoon of the leftover oil (after deep frying fish). Wait until hot then add sugar, fish sauce, and oyster. Stir until mixed well then remove from heat.

5. Garnish the fresh vegetables with fried fish. Before serving, pour the sauce on top of fried fish then serve immediately with hot steamed rice.

Pad Pak-boong (ผัดผักบุ้ง - Stir-Fried Swamp Cabbage with Salted Soya Bean)

Ingredients
300 grams swamp cabbage (water spinach [pak boong] or any kind of vegetable)

10 cloves garlic, chopped

3-5 chilies, crushed

3 tablespoons vegetable oil

1 teaspoon salted soya bean [tao-jeaw]

2 teaspoons oyster sauce

1 teaspoon sugar

fried garlic (for garnishing)

1/4 teaspoon pepper powder

Preparations
1. Wash the swamp cabbage in clean water. Remove and drain then cut into 2" long.

2. In a big bowl, add the swamp cabbage. Then add garlic, chilies, oyster sauce, salted soya bean, sugar and water over the prepared vegetables.

3. Heat oil in wok over high heat. Wait until the oil is smoky, then pour in all ingredients in the wok. Stir quickly for 15 seconds then turn down the heat.

4. Transfer to a serving dish. Garnish on top with fried garlic and also sprinkle with pepper powder. Serve immediately with hot steamed rice.

Hoy Ma-lang-poo Pad Num Prik Pao (หอยแมลงภู่ผัดน้ำพริกเผา - Stir Fried Green Mussels with Roasted Chili Paste)

Ingredients
450 grams fresh green mussels, cleaned well

1 teaspoon sugar

3 tablespoons vegetable oil

1/2 cup sweet basil leaves

2 tablespoons roasted chilli paste

4 fresh chillies, cut into long strips

2 teaspoons garlic, finely chopped

1 tablespoon fish sauce

Preparations
1. Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.

2. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.

3. Add cooked green mussels and stir for a 20 seconds. Then add fish sauce, sugar, chili and roasted chilli paste.

4. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with hot steamed rice.

Pla-meuk Yang (ปลาหมึกย่าง - Thai Grilled Squid)

Ingredients
500 grams fresh squid

2 tablespoons butter (for marinating squids)

2 tablespoons fresh lime juice (for marinating squids)

fresh vegetables (cucumber, tomato, etc.)

coriander leaves (for garnishing)

Seafood Dipping Sauce Ingredients :
2 tablespoons minced garlic

10-15 chilies, crushed

2 tablespoons sugar

3 tablespoons fresh lime juice

1/2 teaspoon salt

Preparations
1. Wash squids in clean water. Remove the insides, eyes and black inks. Marinate clean squids with butter and lime juice for 30 minutes.

2. Prepare the seafood dipping sauce by adding all seafood sauce ingredients together. Stir until mixed well and transfer to a dipping saucer

3. After marinating, grill squids over charcoal at medium heat until cooked throughly, apply the marinated sauce to the squids while turning over.

4. Slice the cooked squids into well pieces. Transfer to a serving plate. Garnish with coriander leaves and serve immediately with seafood sauce and fresh vegetables.

Toong Tong (ถุงทอง - Thai Money Bag

Ingredients
15 wonton wrappers

100 grams medium-sized shrimps, cleaned, shelled and deviened

100 grams minced pork

1 tablespoon water chestnuts, cut into small cubes

1 tablespoon shitake mushroom, cut into small cubes

1/2 tablespoon sugar

1 teaspoon coriander root, finely chopped

1 teaspoon minced garlic

1 tablespoon fish sauce

1 tablespoon soy sauce

chinese chive leave [bai kuy chai], scald in hot water and slice into a thin line for binding wonton wrappers

sweet plum sauce or sweet chili sauce (for dipping)

3 cups oil for deep frying

Preparations
1. In a big bowl, add shrmip, pork, shitake, water chestnut, sugar, coriander root, garlic, fish sauce, and soy sauce. Knead until it becomes smooth paste and mixed finely together.

2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in the center. Gather up the corners and bind together with chinese chive leave (or rice noodle which already soaked in water) to make a small bag.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.

4. Transfer to a serving plate. Serve immediately with dipping sauce (and other fresh vegetables, such as cucumber, tomato, carrot, etc.)

Nua Kou Gling (คั่วกลิ้ง)

Main Ingredient
Beef 500 g.
Sliced kaffir lime leaves 5 leaves
Oil 30 g.
Chilli paste Ingredient
Sliced lemon grass plants 3
Garlic 2 bulbs
Shallot 5 bulbs
Sliced galangal 30 g.
Sliced turmeric 15 g.
Sliced kaffir lime leaves 30 g.
Salt 7 g.
Dried hot chillies 50
Young pepper 50 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method
Chilli paste cooking
Pound all the mixture until ground


Clean the beef, cut into pieces
Heat the pan with low heat, fry the beef until dried, add the chilli paste, mix in well, sprinkle with kaffir lime leaves, serve with fresh vegetables; cucumber