Ingredients:

500 grams duck breast or leg
1 teaspoons salt
3 tablespoons Thai teriyaki powder
40 ml. water
100 grams wheat flour
2 tablespoons oil
1 large egg
coriander leaves

Procedure:

Clean the duck and salt the skin. Mix the teriyaki powder with water and marinade the duck for at least 2 hours in this mix. Grill for 30 minutes at 170 degree until cooked and slice thinly. To make the noodles, mix the wheat flour with the egg and oil and knead it for 2 minutes. Leave the dough to rest for 5 minutes. Roll the dough into a long thin strip (12-14 cm. wide and as long as you can make it). I hand the dough over the edge of the table when I do this. Use a rolling pin and roll the strip into a sausage shape, dust with flour as you roll so that the dough doesn’t stick together. Slice the sausage into slices, each slice is a rolled up noodle. Unroll the slice to form the noodle. Drop the noodles into boiling water for 5 minutes, then drain and set aside on a plate. For this dish, pile Bami noodles on the plate, add some slices of duck and garnish with coriander leaves on the side. Serve with dried flaked chillies, vinegar, sugar, fried garlic.

Ingredients:

600 grams pork ribs
3 cloves garlic
1 teaspoon white pepper
1 teaspoon salt
2 tablespoons sugar
3 tablespoons light soy sauce
100 ml. coconut milk
50 ml. condensed milk
100 ml. tamarind water
3 tablespoons oyster sauce
3 tablespoon red wine

Procedure:

Pound the garlic in a mortar into a fine pulp. Cut the pork ribs into short lengths. Mix all the remaining ingredients together in a bowl to form a sauce. Marinade the pork ribs in the sauce for at least 10 hours in the fridge. Put all the mixture (including the sauce) into a boiling pan and simmer slowly for approximately 2 hours, until all the water has evaporated and only the oil remains. The ribs are then ready to serve. Serve with salads, lettuce, orange.

Ingredients:

200 grams pork
150 milliliters water
1 teaspoon salt
4 red chillies
2 green chillies
3 garlic clove
2 teaspoon lemon juice
1 tablespoon fish sauce.
1/2 an onion.
1 teaspoon chopped celery

Procedure:

Clean the pork and slice into strips. Put the water in pan to boil, add the salt. When the water is boiling, add pork in the pan and boil for 2 minutes. Put the chilli, garlic, fish sauce, lemon, celery, into a blender and blend until fine. Chop the celery into tiny pieces, take only 1 teaspoon and put it in the mix with the spicy sauce. Take the pork of the hot water put in the plate and add some salad vegetables to decorate it. Pour the spicy sauce on top of the pork and serve with drink or for a snack. Serve with salad vegetables.

Ingredients:

3 eggs
1 carrot
1 long green bean
1 onion
1 vegetable stock cube (you can also use chicken stock)
200 ml. water
1/2 teaspoon white pepper

Procedure:

Boil the stock cube in the water to form a soup and leave it to cool. Blend the eggs with the pepper in a food mixer. Add the stock to the food mixer and blend again (with the eggs). Chop the long bean, carrot, and onion into small fine pieces. Add the vegetables to the egg mixture and divide evenly between the cups. Steam for 20 minutes.

Ingredients:

10 uncooked prawns
50 grams pork mince
4 garlic cloves
1/2 teaspoon white pepper
1 teaspoon salt
10 green Chinese cabbage leaves
2 tablespoon plum sauce
1 tablespoon orange juice
1/2 tablespoon brandy or Thai whiskey if you can get it.
10 toothpicks

Procedure:

Clean the prawns, remove the black line gut and the shell, tail & head. Chop the garlic finely, mix with pork mince and salt. Clean the green cabbage leaves and cut into 6×20 cm lengths. We now roll the parcels up. Lay down a cabbage leave, spread some of the pork mince over it so that it covers half of the cabbage leaf. Place a prawn at one end and roll the cabbage up. The prawn should be wrapped in a layer of pork and several outer layers of cabbage. As you roll, tuck in the edges of the cabbage to enclose the meat and shrimp completely into a little parcel. Secure them with a toothpick. Steam for 10 minutes. Mix the plum sauce, orange juice and brandy in a saucepan and warm over a low heat. Serve the prawns with the sauce poured over them. Serve with rice or bread.

A delicious, light, all-in-one meal. Great if you’re on a low-carb diet (you won’t even miss the rice!) or as a unique way to use up leftovers from the grill.

Ingredients:

2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
1/3 cup fish sauce
1 tablespoon sweet chili sauce
1/2 cup white sugar
1 1/2 pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
1/2 English cucumber, diced
1 pint cherry tomatoes

Procedure:

In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

Ingredients:

200 grams pork meat
1 onion
1 egg
1 tablespoon light soya sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon sugar
2 tablespoon oil
a pinch of pepper
5 bird chili
5 large red chili
3 garlic cloves
5 kaprow basil leaves

Procedure:

Clean the pork meat and chop it into small bite sized pieces. Slice the onion finely. Peel and chop garlic and chili until fine. Fry garlic and chili in hot pan with oil until the garlic aroma comes out. Add the pork and fry it until cooked, add the onion and ingredients. Add kaprow basil and a pinch of pepper. Fry for a few minutes long until the onions are soft, then set aside on a serving dish. Clean the pan and heat some more oil. Fry the egg,the egg is usually served sunny side up. Serve with hot Thai fragrant rice, cucumber and tomato slices.

Ingredients:

8 (1/2 size) pork chops
4 cloves garlic, finely chopped
3 tablespoon sugar
3 tablespoon soy sauce

Procedure:

Remove fat from chops. Mix together garlic, sugar, soy and pork and leave to marinate for at least 30 minutes. Heat pan to medium high with about 3 mm of oil. Add pork, Cook for a minute or two on both sides .

Ingredients:

4 salted eggs (yolks only)
150 grams squid (calamari)
2 tablespoons sliced onions
2 garlic cloves
1 tablespoon shrimp oil
2 tablespoons oil
1/4 teaspoon black pepper
2 tablespoons fish sauce
1/2 teaspoon sugar
coriander leaves to garnish

Procedure:

Clean and chop the calamari into bite sized pieces. Put oil into a frying pan, over a medium heat. When the oil is hot, take just the yolk of the salty eggs and fry until half cooked, break up the egg yolks as you cook them, just like scrambled eggs. Add the calamari to the pan and fry it for a few seconds more until cooked. Remove from the pan and place on a serving dish, keep the pan ready to reuse to make the sauce. Chop the garlic and put into the pan, fry for a few seconds to release the smell. Add the fish sauce, sugar, shrimp oil, sliced onion and black pepper and fried for 1 minute. Pour this sauce over the calamari and egg mix before serving.Serve with Thai fragrant rice.

Ingredients:

10 uncooked prawns
50 grams pork mince
4 garlic cloves
1/2 teaspoon white pepper
1 teaspoon salt
10 green Chinese cabbage leaves
2 tablespoon plum sauce
1 tablespoon orange juice
1/2 tablespoon brandy or Thai whiskey
10 Toothpicks

Procedure:

Clean the prawns, remove the black line gut and the shell, tail & head. Chop the garlic finely, mix with pork mince and salt. Clean the green cabbage leaves and cut into 6×20 cm lengths. Now roll the parcels up. Lay down a cabbage leave, spread some of the pork mince over it so that it covers half of the cabbage leaf. Place a prawn at one end and roll the cabbage up. The prawn should be wrapped in a layer of pork and several outer layers of cabbage. As you roll, tuck in the edges of the cabbage to enclose the meat and shrimp completely into a little parcel. Secure them with a toothpick. Steam for 10 minutes. Mix the plum sauce, orange juice and brandy in a saucepan and warm over a low heat. Serve the prawns with the sauce poured over them. Serve with rice or bread.