200 grams pork ribs (lean)
1 tsp. salt
1 tbsp. vinegar
½ cup orange juice
1 tsp. black pepper
1 tsp. butter (low fat)
1 tsp. olive oil
1 tbsp. dried onion
2 cups water
2 tbsp. sugar
1 slice cucumber

PREPARATION:

Boil the ribs in water for about 10 minutes, and then remove and empty the water.
After preheating the oven to 350°, grill the ribs in the oven until well done (about 5 minutes).
Remove and place on a plate.
Heat a skillet, and then add olive oil, butter, salt, vinegar, sugar, black pepper, and orange juice.
Stir together until it forms a sticky mixture.
Pour the mixture over the grilled pork, and garnish with dried onions and slice cucumbers on the side. Serve hot.

Grilled Pork

Share on Facebook

Crispy Catfish Green Mango Salad

Preparation (2 Servings)
1/3 cup vegetable oil
3-5 Thai chili pepper, minced
1 teaspoon sugar
2 shallots, thinly sliced
1 lime
1/3 cup green mango
2 tablespoons fish sauce
1/2 lb catfish
1/4 cup cashew

Cooking
There are two ways of frying the cat fish.

The traditional way is to place the catfish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces. Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown.

I recommend that instead of the traditional method, you bake it first and then drain the juices and then fry the whole filet on medium low heat. As you are frying the filet, break it up with your spatula into very small pieces.

It takes a few minutes to brown all the pieces to be very crispy. Drain the cooked fish on paper towel.

Mince the chili pepper. Mix the minced chili pepper, sugar, fish sauce and lime juice together.

Slice the shallot thinly.

Peel and grate mango with a large hole grater. In Thailand, as in the pictures, people sliver the mango by first chopping along the length of the mango many many times so that the blade goes just a little below the surface and then cutting the thin pieces away.

If your cashews are uncooked, toast them in a pan until golden brown.

Mix all ingredients together and serve.

Share on Facebook

Nam matoom

Ingredients
– 4 to 6 Dried Matoom Pieces
– 4 to 6 Tablespoons Sugar
– 400 ml Water

Preparation
1. Boil the water in a pan.
2. Add the matoom and continue simmering for 15 minutes.
3. Add the sugar and stir until dissolved, adjust the sweetness to your own tastes.
4. Leave to cool.
5. If you want iced tea, chill it in the fridge and serve over crushed ice. For iced tea, it is better to slightly over-sweeten it, as it won’t taste so sweet when it’s cold.

*******************************************************************************************

Share on Facebook

• Vegetable oil for frying
• Whole fish, flounder or similar white flesh
• Eggs
• Flour 1 cup
• Bread crumbs1 1/2 cups

How to cook

1. Clean and the fish. Then use the knife to take out the bone and cut in the diamond shaped pieces. Wash and pat dry.

2. Immerse the whole fish in flour and roll the fish in egg white, then dip the fish in bread crumbs, make sure it covers the whole piece of fish.

3. Once the bread crumbs stick firmly onto the fish, place the fish in the refrigerator for about 15 minutes before frying.

4. Heat up oil in a frying pan and fry the breaded fish over a medium heat until it is golden brown and cooked. Take the fish out of the hot oil and drain on absorbent paper.

INGREDIENTS : Spicy Dipping Sauce

• Fish sauce
• Sugar
• Lime juice
• Water
• Bird’s eye chili peppers
• green apples

Spicy Dipping Sauce lnstructions

1. Melt the sugar with fish sauce, lime juice and water. Taste it and then add up until you the taste you like.

2. Add the green apples and the chili peppers once you get the sauce.

3. Spoon this sauce over the pieces of fish and serve.

Share on Facebook

Eggs
Soy sauce
Water or chicken stock (in case you want to make the dish more tasteful)
Scallion (chop into small pieces)
Pepper
Fried garlic
Shrimp or chicken or pork or fish (Optional)
How to cook:
Before you prepare the ingredient, heat up the steamer with water in it and wait until the water is boiled.

Beat the eggs in the bowl and add up soy sauce, water or chicken stock, pepper and fried garlic and optional meat. After that stir them altogether until they are all mixed well.

When the steamer is boiled, place the bowl into the steamer. Heat up the heat to medium level and wait until the egg is cooked.

Take out the bowl when it’s cooked, put the scallion on the top and serve with the hot steaming rice.

Thai Steamed Eggs

Share on Facebook

1. Fish fillets
2. Red peppers
3. Spring onions
4. Oil
5. Red curry paste
6. Coconut milk
7. Fish sauce
8. Brown sugar
9. Kaffir lime
10. Lime juice

Prepare the ingredients:

- Cut fish into 2cm square pieces
- Wash the red peppers, remove seed inside and cut into pieces 1 ½ inch long

How to cook:

- Heat oil with the medium heat in a wok or pan and then add the coconut milk, then add curry paste, fish sauce, sugar and lime juice and then stir them all together

- Then add pepper and spring onion and stir it for 1 minute more. You can heaten up to boil the soup

- Then reduce the heat a bit and add up the fish as the last ingredient and wait for 5 minutes until it’s all cooked.

Fish Curry

Share on Facebook

Kanom Jeen or noodle is a special kind of noodle which is very soft and also very easy to find in the market. You don’t have to cook it yourself, just buy the package of ‘kanom Jeen’ and boil it with the hot water for 3 – 4 minutes and then pour all in hot water and fold the noodle into the shape like u can you see in the photo below.

After you get the noodle which is the easy part, now we come to ‘nam ya’ or fish curry sauce which require more ingredients and a lot more complicated than just boiling the noodle.

Let’s prepare the ingredients:
- White fish
- Curry paste
- Fish sauce
- Coconut milk

First you have to cook the fish first and then mash the cooked fish in order to make it into the curry sauce.

And then the second step is adding up the coconut milk and curry paste together on the pot with medium heat, Stir them together until they blend together well. Add up coconut milk a bit until it’s all cooked and the curry sauce turns red then you can add up fish sauce and mashed fish that you prepared before, stir altogether and then it’s ready to be served.

Pour the curry sauce on the noodle and with more nutrition, you should serve the dish with fresh vegetable as well.

Noodle with fish curry sauce Thailand

Share on Facebook

Share on Facebook