 Miang Tuna (2517)
Combine nam pla, lime juice and vinegar in a bowl and add the tuna pieces. Add ground rice, jasmine rice, scallions, garlic and pepper. Squeeze the juice from two lime slices onto the tuna and add the shredded pandanus leaves. Leave the mixture to marinade for one hour.
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Dried Fish Maw Spicy Salad (1754)
Slice the grapaow pla in approximately 1 inch pieces and fry in hot oil until golden and crispy. Steam chicken meat until cooked. Tear into small pieces.
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Bamboo Shoot Yum (1704)
Soop naw mai is a Northeastern traditional dish. It is less popular than som tum (green papaya salad) among people in Bangkok, but tastes great. I personally like it better than som tum
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Kaeng Hang Le (1659)
Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.
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Sweet and Sour Prawns (1436)
Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.
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Jelly with Coconut Cream Topping (2256)
Mix agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and 10 pandanus leaves. Boil for another 5 minutes. Strain and set aside
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Jujube in Syrup (1378)
Boil jujube in boiling water over medium heat. Remove from heat and put in cold water. Drain.
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Fried Fish with Tamarind Sauce (1292)
Fried Fish: 1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.
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Boiled sweets (1290)
Massage and soft flour. Nodule size sculpture is approximately 2 cm diameter on hold.
3. Saucepan set fire. Sugar bucket. Coconut and stir to scrape into sticky fuzz for a refill. The mold is then put into nodule.
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Chamwg pork curry leaves (1447)
The power set pot. Enter into the hot oil. Streaky pork into place. To put tight enough.
2. Add spices to pound it down. And the fried pork with onion.
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Rice Cracker with Prawn and Pork Dip (1879)
Deep fry the rice crackers (a few at a time) in hot oil, drain well and set aside.
2. Pound together coriander root, pepper, dried chillies and garlic.
3. Stir-fry 50 ml of coconut milk until oil separated, add the mixture from no.2 and continue to fry untill fragrance
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Mix boiled egg (1279)
1. A mix of water mixed with lime juice, salt and pepper garlic pickle cup insert.
2. Boiled egg shell. Then split a pair of thick egg 1 / 4 inch insert cup held by the Vice lettuce. Soi
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Lemon grass tea (1522)
Clear lemon grass to break clean enough different sectional split.
Fragrant screw pine leaves wash to clean maul split roasted sore enough to put boiled 5 minutes
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Watermelon blended. (1142)
The flesh watermelon syrup, water, salt shaker in place. Lead to mold to savor the details like
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Centella asiatica Urban Juice (1534)
Everything blended together set fire to be left cold.
Remove filter waste out 1-2 times.
Immersion in the refrigerator to drink every day
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HOT AND SOUR CURRY WITH SHRIMPS (1426)
The fish to meat cooked in boiling water to scald. Then fish out the meat to be soft ground (if the bone is removed as well), then the fish meat to pound the mortar into the chili as well Chilli beef Are prepared to bring forth the next step.
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STEWED PORK AND EGG WITH FIVE SPICES (1357)
Boil water in pot of boiling water, wait until the eggs are put into boiled until cooked. The egg shell come prepared.
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plah koong (1285)
Heat water in a pot until boiling. Then scald the shrimps in boiled water for just a short time. Remove and drain.
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STIR FRIED GREEN MUSSELS (1395)
Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.
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SWEET AND SOUR FRIED EGGS (1340)
Heat oil in a wok, and fry the all eggs (one at a time) until crispy and turns to yellow color. Then put the fried eggs in a serving plate and put it aside for now
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