Pla Neung Se-ew (ปลานึ่งซีอิ๊ว - Thai Steamed Fish nN Soy Sauce)

Ingredients
1 fish weight 400-500 grams (or fish fillets)

3 cloves garlic, sliced into thin pieces

3 scallions, finely sliced

3 chinese celery, chopped

a small knob of fresh ginger , peeled and finely sliced

2-4 red chilies, sliced

1/2 tablespoon sesame oil

2 tablespoons soy sauce

1 teaspoon sugar

1/2 cup chicken stock

Preparations
1. Clean and score the fish at an angle all the way to the bones on both sides (not necessary to score if you use fish fillets).

2. In a heat-proof plate, arrange the sliced garlic at the bottom of the plate and put cleaned fish over the garlic. Then add the scallion, chinese celery and ginger over the fish.

3. In a medium-sized bowl, add sesame oil, chicken stock, soy sauce, and sugar together. Stir until mixed well and pour over the fish.

4. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes (whole fish takes longer time to cook than fish fillets).

5. Remove the steamed fish from the steamer, then garnish on top with sliced chilies. Serve immediately with hot steamed rice.

Kai Toon (ไข่ตุ๋น - Thai Steamed Eggs)

Ingredients
4 eggs, beaten

1/2 cup tomato, cube

1 tablespoon soy sauce (of fish sauce)

2 cups chicken stock (or water)

1 tablespoon scallion, finely chopped

1/2 teaspoon pepper powder

1 teaspoon fried garlic (optional)

coriander leaves (for garnishing)

Preparations
1. Beat the eggs in the medium-sized bowl. Add the chicken stock (or water), tomato, pepper powder and soy sauce. Stir until all ingredients mixed well.

2. Heat water in a steamer. Wait until boiling, then place the bowl and turn down to medium heat. Steam for 15 minutes or until cooked.

3. Remove from heat. Sprinkle with chopped scallions and coriander leaves (and fried garlic : optional). Serve immediately with hot steamed rice.

Tom Kha Gai (ต้มข่าไก่ - Coconut Milk Soup with Chicken)

Ingredients
2 cups coconut milk

1 cup chicken stock

2-3 medium pieces fresh galangal, peeled and sliced

3 chicken breast fillets (cut into well pieces)

2 teaspoons chilies, finely chopped

1 tablespoon fish sauce

1 teaspoon sugar

1/2 cup fresh coriander leaves

5 coriander leaves for garnish

Preparations
1. Add coconut milk, chicken stock and galangal in a pan.

2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.

3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well.

4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.

Kao Yam Pak Tai (ข้าวยำปักษ์ใต้)

Kao Yam Pak Tai is a one plate meal that originates in the South and consists of several ingredients such as rice, nam Budu mixed with coconut milk, grounded dried shrimps, sliced lemon grasses, thinly cut kaffir lime leaves, been sprouts, pomelo, thinly cut torch ginger flower, thinly cut cowpeas, chopped cucumber, ground roasted dried chilli and lime slices,

The ingredients are heaped onto the rice, nam Budu is poured on top, and all is mixed thoroughly together and eaten.The rice that is eaten with Khao Yam Pak Tai can be cooked in the usual way or it can be cooked with morinda leaves or the juice of butterfly pea flowers, which imparts a pleasing aroma and gray in color.

There are two types of Nam Budu, one that is made from prawns and the other from small fishes. The prawns or fishes are fermented with salt in an Earthen jar that is placed in the sun for several years. The sweet type of nam Budu is used for making Nam Yam Pak Tai, whereas the salty type is used for making various types of nam Prik.

Gai Pad Med Ma-Maung (ไก่ผัดเม็ดมะม่วง - Stir-Fried Chicken with Cashew Nuts)

Ingredients
300 g. sliced chicken thigh

1 1/2 tablespoon soy sauce

2 tablespoons oyster sauce

1/3 cup roasted cashew nuts

2 spring onions, chopped

3 cloves garlic, minced

1/4 onion, cut into small cubes

4 dried chillies, chopped

1 teaspoon seasoning soy sauce

1 tablespoon sugar

1 tablespoon cooking wine

2 tablespoons vegetable oil

Preparations
1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.

2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.

3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.

4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.

Pla Rad Prik (ปลาราดพริก - Fried Fish with Tamarind Sauce)

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

1 tablespoon tamarind

3 tablespoons sugar

1 shallot, coarsely chopped

2 cloves garlic, coarsely chopped

3 sprigs coriander

2 tablespoons fish sauce

3 red or yellow chilies

Preparations
Fried Fish:
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.

TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350°F for 10 minutes.

Topping Sauce:
1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.

2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.

3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.

Kao Tom Goong (ข้าวต้มกุ้ง - Thai Rice Soup with Shrimps)

Ingredients
350 grams shrimp (shelled, deveined, and butterflied)

2 cups water

1 cup cooked rice

1/2 teaspoon preserved cabbage

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon minced garlic

Shiitake mushrooms, sliced

1 cup chinese celery (including the leaves), sliced

1 teaspoon pepper powder

fried garlic for topping (optional)

salted radish (optional)

Preparations
1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.

2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.

3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally. Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.

4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately.

Moo Pad Prik King (หมูผัดพริกขิง - Stir Fried Pork With Red Curry Paste)

Ingredients
400 grams pork, cut into well pieces (or prawns, chicken, beef)

200 grams string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.)

2 kaffir lime leaves, sliced thinly

3 tablespoons red curry paste

3 tablespoons fish sauce

1 tablespoon sugar

coriander leaves (for garnishing)

Preparations
1. Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic.

2. Add pork and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar.

3. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds.

4. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.

Pla Neung Prik Ma-nao (ปลานึ่งพริกมะนาว - Steamed Fish with Lime, Garlic and Chili Sauce)

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

2 scallions, cut into 1" long

3-5 chilies, chopped

6 cloves garlic, chopped

2 tablespoons fish sauce

4 tablespoons lime juice

1/2 cup chicken stock

coriander leaves (for garnishing)

Preparations
1. Clean and score the fish at an angle all the way to the bones on both sides to help it cook faster. Set fish on a heat-proof plate which is able to put in a steamer.

2. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes.

3. In a medium-sized bowl, add chicken stock, chilies, garlic, fish sauce and scallions. Stir until mixed well.

4. Remove the steamed fish from the steamer, then pour the prepared sauce over the fish and garnish with coriander leaves. Serve immediately with hot steamed rice.

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.