Pla Meuk Pad Pet (Curried Squid)

Ingredients:

1 cup squid rings, cleaned.

1 cup of makheua pro, quartered.

2 tablespoons of chopped garlic

2 tablespoons of red curry paste

2 tablespoons of fish sauce

1 tablespoon of light soy sauce

a pinch of sugar

1 tablespoon of julienned prik ki nu daeng (red birdseye chilis)

2 to 3 bai makrut (kaffir lime leaves), shredded

2 tablespoons of chopped bai kaprao

method:

Heat a little oil in a wok and stir fry the garlic, then add the curry paste, and stir until aromatic. Add the squid, and stir fry briefly. This cooks very quickly and becomes rubbery if overcooked. You may prefer to lift the wok from the stove to stir in the squid. Add the remaining ingredients, and stir until the flavors are combined. As soon as the squid is cooked transfer to a serving dish.

If you are serving it "dip style", then you could also add a mild satay sauce as a contrasting dip. Those who prefer a hotter dip might also use nam prik narok (literally "the dipping sauce from Hell").

Note:

Because the squid cooks so quickly, you might prefer to steam the squid, and to combine and reduce the other ingredients to form a dipping sauce. In either case serve with prik dong (pickled red chilis), nam pla prik (green chilis in fish sauce), prik phom (chili powder), sugar, and fresh ground ginger.

Sweet Stewed Egg & Pork with Five Spices

Ingredients:

300 g. streaky pork

3 eggs

1 package tofu puff

4 Tbsp thin soy sauce

1 Tbsp dark soy sauce

5 Tbsp palm sugar

1 tsp five spices

2 cloves garlic

1 tsp whole peppercorn

1 Tbsp vegetable oil

3 cups water

Preparation:

1. Pour 3 cups water in a pot, add eggs, bring to boil on high heat, and additional boil about 10 minutes or until cook, then remove the eggs from shells.

2. Wash streaky pork, pat dry, and cut into 2" lenghts.

3. Peel garlic, wash dirt, pat dry, and cut into small pieces. Well pound garlic with whole peppercorn in a mortar.

4. Heat oil in a wok on medium heat. When oil is hot, add pounded garlic and peppercorn, fry until fragrant, then add streaky pork and fry until the pork is getting cook.

5. Season with five spices and dark soy sauce, stir well, then add boiled eggs and water. Bring to boil, add thin soy sauce, and simmer for 45 minutes.

6. Add palm sugar, stir until dissolve, add tofu puff and simmer for 30 minutes, then remove from heat.

7. Put sweet stewed egg & pork in a bowl and serve immediately.

Gaeng Jued Tang-gwa (Stuffed Cucumber Soup)

Ingredients:

3 cucumbers, peeled and cut into 1 ½ inch lengths

1 ½ cups minced pork or chicken

1 egg, lightly beaten

3 /12 ounces bean thread noodles

1 tablespoon fish sauce

½ teaspoon salt

¼ teaspoon freshly ground white pepper

1 sprig fresh cilantro, roughly chopped

6 cups chicken stock

method:

Scoop out the center of the cucumber pieces, taking care not to cut through the skin. Set the cucumbers aside. Mix the minced meat with the remaining ingredients, except the chicken stock (reserve some of the cilantro for garnish). Stuff the cucumbers with the meat mixture, then steam over high heat for about 20 minutes. Heat the chicken stock in a saucepan over medium heat. Add the steamed cucumber sections and cook until heated through. Garnish with the cilantro and serve hot.