Yum Hoi Mang Pu

Ingredients:
1 cup mussel meat. (You can buy mussel meat or mussels on the half-shell- but mussel meat is far easier to work with.)
2 tablespoons fresh lemongrass, finely sliced lengthwise and in one inch strips
1/4 cup finely sliced shallots
10 Prick Kee Noo (Thai chilies) (Use flat side of a knife to flatten them so that their seeds break through the skin.)
1 head of lettuce (for the garnish)
Hand full of fresh mint leaves
2 tablespoons fish sauce
2 tablespoons lemon juice

Preparation:
1. Clean your mussels, and rinse them in water.
2. Using a small pot, bring some water to a boil, and add in the mussels. Boil them for a few minutes until done.
3. Strain the mussels, and put them aside.
4. Remove the water from the pot, and then add in all of the other items, followed by the mussels, and stir.

refer from:All thai food

Dried Fish Maw Spicy Salad

Ingredients:

3 ½ ounces (100 grams) grapaow pla
1 ½ ounces (50 grams) chicken meat
2 tablespoons cashew nuts, fried
1 pomelo or grapefruit
½ teaspoon prik ki nu chile powder
1 teaspoon nam prik pao
½ cup oil to fry the grapaow pla
½ teaspoon lime juice
1 teaspoon good nam pla

Preparation:
1.Slice the grapaow pla in approximately 1 inch pieces and fry in hot oil until golden and crispy.
2. Steam chicken meat until cooked. Tear into small pieces.
3.Mix grapaow pla with nam prik pao, lime juice, nam pla, and add chicken meat, pomelo and chile powder.
4.Season to taste and sprinkle with lime and cashew nuts.

refer http://www.panix.com

Red Curry Shrimp with Kaffir Lime Leaves and Basil)

Ingredients:
1 pound medium shrimp
3 orange or red serrano, jalapeño, or fresno peppers
1 cup rich unsweetened coconut cream (preferably Mae Ploy or Chao Koh brand-spoon the thickest cream off the top of an unshaken can of coconut milk)
2 to 3 tablespoons red curry paste
nam plah, as needed (some packaged curry pastes are already heavily salted)
2 teaspoons palm sugar, or to taste
8 kaffir lime leaves, very finely slivered
½ to 1 cup Thai basil leaves (bai horapa)
1 to 2 short sprigs of Thai basil (bai horapa) with purple flower buds, for garnish

Method:
Shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen. Rinse and drain well, and let sit at room temperature for 20 minutes before cooking.

Cut two of the three red peppers into thin rounds, including seeds, and pound with a mortar and pestle to a coarse paste. Cut other pepper with seeds into fine inch-long slivers.

Heat 2/3 cup coconut cream in a wok or skillet over high heat. When it has warmed to a smooth consistency, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it is thick and bubbly and the oil begins to separate from the cream. Add curry paste, mushing it into the cream and fry, with stirring, over medium-high heat for a few minutes, until it is aromatic and darker in color; and the mixture is very thick.

Increase heat to high and add the remaining 1/3 cup coconut cream, stirring to make a thick, well-blended sauce. Season to taste with fish sauce and palm sugar: Stir well to melt sugar and blend seasonings. Toss in shrimp and cook in the sauce, stirring frequently. When most of them have lost their raw pink color on the outside, stir in the crushed chillies and kaffir lime leaves. Stir-fry 10 to 15 seconds before adding basil and slivered chilli. Stir well to wilt basil and, when shrimp are just cooked through, turn off heat.

Pummelo Salad

Ingredients:
4 Servings
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5 shrimp, peeled, deveined
Water, as needed
1 Tbl tamarind pulp
2 Tbl oil
2 shallots, finely sliced
6 garlic cloves, finely sliced
2 Tbl fish sauce
1 Tbl lime juice
1 Tbl palm sugar
1 Tbl Thai red chile paste
1 1/4 LB pummelo - (abt 2 1/2 cups)
6 Oz cooked boneless skinless chicken, shredded
2 Tbl toasted coconut, Shredded
1 Tbl ground roasted peanuts, for garnish
4 dried Thai red chiles, for garnish

Method:

Add shrimp to small pan of simmering water and cook 2 minutes; drain and set aside. Place tamarind pulp in small bowl and add about 3 tablespoons warm water. Soak 20 minutes, stirring to help dissolve lump. Pour liquid through small, fine-meshed strainer into another small bowl and set aside. Heat oil in wok or frying pan over medium-high heat and fry shallots until crispy, 1 to 2 minutes; remove with slotted spoon and set aside. Fry garlic over medium heat until crispy, 1 to 2 minutes; remove and set aside. Cut pummelo into segments, remove membranes and shred. In large bowl, mix 1 tablespoon tamarind liquid (reserving rest for future use), along with fish sauce, lime juice, palm sugar and chile paste. Add pummelos, chicken, shrimp and coconut and toss to coat thoroughly. Serve garnished with peanuts, dried chiles, fried shallots and fried garlic. This recipe yields 4 servings. Each serving: 242 calories; 469 mg sodium; 49 mg cholesterol; 10 grams fat; 23 grams carbohydrates; 18 grams protein; 0.48 gram fiber. Comments: Ingredients such as tamarind pulp and palm sugar are available at Thai and other Asian groceries. From India to the Philippines, many Asians make pummelo salads

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

Method:

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 pad kuen-shai

Ingredients

* 300 grams fish fillets, cut into well pieces

* 2 tablespoons minced garlic

* 100 grams scallion, cut into 1" long

* 150 grams chinese celery, cut into 1" long

* 2 red chili peppers, sliced diagnally

* 1/2 cup soup (or water)

* 2 tablespoons soy sauce

* 2 tablespoon soya bean sauce

* 1 tablespoon oyster sauce

* 1/2 teaspoon sugar

* 1/2 teaspoon ground pepper

* cooking oil


Preparations

1. Heat oil in a wok over medium heat. Add fish fillets. Fry until golden and crispy. Remove, drain and set aside.

2. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Then add fried fish, scallion, red chilli and chinese celery. Stir fry for a few minutes.

3. Season with oyster sauce, soya bean sauce, soy sauce, sugar and ground pepper. Add soup and turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a serving plate. Serve immediately with hot steamed rice.

Chamwg pork curry leaves

Ingredients:
1. Vegetable oil 2 tbsp.
2. Streaky pork. 500 g.
3 a pound the curry 2 tbsp.
4. Sugar bucket 1 tbsp.
5. Makamepiik water 2 tbsp.
6 fish sauce 1-2 tbsp.
7. Chamwg leaves 1 tgwitwg.
8. Water 1,000 ml.

Preparation:
1. 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.
3. Season with sugar, fish sauce, fried Makamepiik bucket of water to another.
4. Enter an Chamwg down enough to put an Chamwg grief.
5. Add boiling water into the fire to boil reduce heat to medium fire until tender pork. And a little water enough.
6. Savor again to leave the seasoned sweet.
7. Serve immediately with dip cup cooked rice place.

Chamwg curry flavoring.
1. Some dried chilli, roasted elephant split blocks 5 tablet.
2. Shallot roasted 3 heads.
3. Thai garlic roasted lamb shell 10 segment.
4. Galangal, roasted Soi 1 tbsp.
5. Shrimp paste and then grilled 1 tbsp

How to do.
Pound infant all the details. Chamwg hold a curry.