Required Ingredients:

- 1/2 chicken
- 3 tsp Thin Soy Sauce
- 1 tsp Black (thick) Soy Sauce
- 1/2 tsp salt
- 3-4 cloves of garlic
- 1/4 cup of cooking oil
- 1 shot of brandy
- 1 few pieces of sliced ginger

Cooking Steps:

- Steam (or boil) the whole 1/2 chicken for about 20 minutes or until cooked. Cut up chicken into 1-inch pieces. Make sure you drain water off the chicken if you chose to boiled it.

- Heat up cooking oil in a pan or wok. Put soy sauces and salt in to the pan. Stir fry it for a few seconds then dump the chicken in. Stir it until all the pieces turn brown of soy sauce. Add ginger and brandy. Stir it a few more times. Cover the pan. Lower heat and leave it simmered for about 5 minutes.

Note:

- Add more or less salt to your prefer taste. Eat with steam or soft-boiled rice. Can be
kept in the refrigerator for weeks.

Ingredients:

1. 2 cups of uncooked long grain rice
2. 1 pound of lean ground beef
3. 3-4 table spoons of thin soy sauce (sii- iw^ khaao+)

Condiments:

1. gra’thiaam- jiaaw- (chopped garlic, cooked in hot oil til yellow)
2. hOOm+dAAng- sOOy- (sliced shallots)
3. ton”hOOm+ sOOy- (cut-up scallions)
4. prig^ khii”nuu+ hAAng” thOOd” (fried dried small pepper)
5. naam^plaa- (fish sauce)

Cooking steps:

1. Cook rice with a tiny-bit little less water than usual.
2. Empty cooked rice into a big bowl, put beef and thin soy sauce.
Mix it well (your hand can be the best tool).
3. Devide the mixed ingredients in to portions. Wrap each portion
by aluminum foil.
4. Steam them for 25-30 minutes

Put the described condiments to the rice at the amount you see fit. And eat it at your own risk! BTW, this khaao”haw’ goes well with tom”yam- and/or tom”khaa’.

P.S. If you use fresh or frozen banana leave to wrap it instead of aluminum foil…you’ll get an unbelievable better taste!

Remember those wrapped in banana’s leaves in the steamer? That yum-yum thing is called … ngob^ .. You may substitute catfish fillet with any kind of desired meat. I tried chicken and used cabbaged instead of bamboo shoot, not bad at all.

Ingredients…

1. Catfish fillet (1 fish is more than enough!)
2. Bamboo shoot with bai-yaa”naang- (comes in a bottle).
3. Shallot (small-red onion) found in grocery store.
4. fresh hot pepper.
5. bai-hoo+ra^paa- (or bai-mAAng-lak^ or even bai-ga’prao-).
6. 3 table spoons of naam^plaa-

Cooking steps…

a. Empty bamboo shoot (with its water) into a sauce pan. Boil it for about 15 minutes (the longer the softener the bamboo shoot).
b. Using your altimate mortar, khloak’ 5-6 heads shallots and desirable amount of the hot pepper.
c. Dice the fish, about 1″ pieces.
d. Drain bamboo shoot, throw away the water.
e. Mix all ingredients, 1 to 5, in a big bowl or pot. Mix it well and add naam^plaa-.
f. Separate the mixture into 4-5 parts. Wrap each part by aluminum foil.
g. Steam them for about 25-30 minutes (somebody prefer grill it!).

First of all, try to get a pack of Thai tea which is available at most Thai grocery. You may also want to get two cans of sweetened milk (available in most oriental grocery).

Soak about one and a half cups (US) in a regular size pitcher (the size used for draft beer in the bar) of boiling water. Stir it well for about half a minute. Drain it. You should get a dark brown tea liquid. Add the milk. Stir well. If you like, you may add some coffee-mate cream (about 1/2 cup). Leave to cool down to room temperature. Serve with ice (which fills to about 3/4 of the glass). The right color should be dull orange.

Please note that Thai tea does not easily soaked. To use the coffee maker may not work as some part of it may remain untouched.

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Ingredients:

4 cups water
1 cup salt
9 eggs

Directions:

Combine the water and the salt and heat it with medium temperature; stir well until completely dissolved; take container off the stove and leave it in room temperature.

Arrange the eggs in a jar that has locking lid, pour the salt water in, close the lid and leave it for at least one month before eat.

When we need it, boil the eggs and leave it in cold water until ready to serve.

Peel the eggs and cut the eggs in wedges. Well preserved eggs should have orange colored yoke with completely white part.

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Ingredients:

1 half a bag of rice flour (khaaw”jaaw”)
1 half a bag or sticky rice flour (khaaw”niew+)
1 teaspoon of black pepper
1 teaspoon of salt
2 tablespoons of sugar
3 tablespoons of black sesame seeds
1 bag of sweetened shreded coconuts (found in the “Bakery needs” section)
Cooking oil as needed
Some sweet potatoes, South American banana, and taro root (I used two medium
sized sweet potatoes, four bananas, and about 1 lb. of taro for the amount
of ingredients to make the mixture).

Procedures:

Peel the sweet potatoes, banana, and the taro roots, cut in pieces of about 1″x 3″ x 1/3″. Mix the flour with some water (be sure not to be waterly… or add little by little is probably a good idea), add black pepper, sugar, salt, and coconut shreds, and sesame, mix them well. The right thickening is when you dip the potatoes or banana or taro pieces in it, some still stick to the pieces.

Bring oil to boil in a small and quite high pot (to save the oil) at about half of the pot. When the oil is well heated, drop the dipped and coated piece into the oil. Flip the pieces once in a while until both sides are golden brown. Take the pieces out, left drained on the towel paper. Serve while still hot.

Ingredients
~~~~~~~~~~~

1/2 pack of rice sticks
1 lb. of chicken (shrimp, beef or even fish!) cut in medium sized pieces
2 tablespoons of sii-iiw^dam- (sweetened soy sauce)
2 tablespoons of nam^phlaa- (fish sauce)
1 teaspoon of chilli power
2 tablespoons of nam^taan-pip^ (palm sugar)
2 tablespoons of chopped hOOm+dAAng- (red onion)
1 tablespoon of taw”jiaw” (preserved soy bean)
3 tablespoons of cooking oil
1 cup of kha”naa^ (Chinese broccori) cut in 1″ pieces

Directions
~~~~~~~~~~

Heat the wok, put the oil in, add the onion, stir, stir, stir…add the chilli stir, stir, stir, (watch your own sneezing ) add the palm sugar, stir, stir, until it become brownish, add sii-iiw^, stir, stir, stir, add nam^phlaa-, stir, stir, stir, add the meat, stir, stir, stir….

Now add some water (about 2 cups) and bring the soup to boil, taste it if it is right (it should be a combination of saltiness and dull sweet). Put the rice stick in and stir back and forth. The rice stick will begin to get soft and absorb the taste from the soup, stir it around until the rice sticks are semi-wet, lower the heat to medium, cover the wok with its lid, for about half a minute then lower the heat to a bit below medium. The rice sticks will be cooked and if it is done right, about 3 minutes later, the rice sticks will be well cooked, open the lid, taste it and add any needed sauce, after that add the vegetable and cover it for a minute, put the wok out of the stove. Serve it with side vegetable (e.g. cabage or phuu”chaay”) and some lime wedges. One may want to add any sauce to his/her taste. The batch should be able to serve four average eaters.

Nahm prik ohng is a regional dish whose popularity extends to all parts of Thailand. A tasty meat sauce studded with tomatoes and onions, it’s traditionally served in small bowl along with raw vetables, crisp-fried pork skins, and sticky rice, all of which are dipped into the moderately spicy sauce.

Ingredients:

7-10 small dried red chilies
1/2 teaspoon of salt
1 piece of fermented soybean sauce cake (Tua’Naw”), lightly toasted, or
1/2 teaspoon of shrimp paste
2 tablespoons of coarsely chopped shallot
1 tablespoon of coarsely chopped garlic
1 tablespoon of vetable oil
1/4 pound of coarsely chopped pork
20 cherry tomatoes, cut lengthwise into eights
1 tablespoon of fish sauce
1 teaspoon of brown sugar
2 small cucumbers, peeled and sliced on the diagonal into thick ovals
7 green beans, trimmed and halved crosswise
2 wedges of green cabbage (about 2 inches wide at widest point)
Some crisp-fried pork skins

Prepare rice, allowing at least 4 hours for soaking and cooking.

Meanwhile, stem the chilies and shake out and discard most of the seeds. Cut the chilies into small pieces and soak the pieces in warm water to cover for 20 minutes. Drain the chilies and transfer to a large, heavy mortar. Add the salt and pound and grind with a pestle until the chillies are broken down, about 3 minutes. Crumble the soybean cake into the mortar, then add shallot and garlic. Pound to work the mixture into a paste, about 5 minutes. Pound more judiciously now, keeping the mortar well in front of you to avoid nasty splashes of chili goo, and using a spoon to scrape the ingredients together now and then. When you have a coarse, rust-colored puree, set it aside.

Heat a work or deep, heavy medium skillet over low heat for 1 minute. Add the oil and swirl to coat the surface. Warm the oil for 1 minute. Add the chili paste and cook for 3 minutes, scraping and turning now and then, until it is fragrant and the color darkens a little.

Increase the heat to medium and crumble in the pork. Add the tomatoes, toss a few times, and simmer until the tomatoes wilt and the sauce reddens and thickens, 3 or 4 minutes. Stir in the fish sauce and sugar and simmer another 2 minutes. Taste and adjust seasoning for a pleasing balance of salty, hot, sour, and sweet. Remove from the heat and let the sauce cool.

To serve, transfer the sauce to a small bowl and place it on a platter along with the cucumbers, green beans, cabbage wedges, and pork skins. Serve warm or at room temperature with the rice.

Serve 4.

Note: You can grind the chili paste in a small blender or food processor. Combine the chilies, salt, shallots, garlic, and, and soybean cake and grind until fairly smooth, adding a little water as needed.

For a simple version, sustitute 1 tablespoon prepared red curry paste for the chilies, salt, shallot, garlic, and soybean cake. And, yes, you can omit the pork skins.