Nam Phrik Ong (Northern Thai Dip)

                                                      Nam Phrik Ong (Northern Thai Dip)

Ingredients

1 Tsp galangal
2 cloves garlic
3  shallots
3-5  dried hot peppers (soak in water until soft)
5  grilled cherry tomatoes
3 Tbs of vegetable oil
1 pound of ground pork
1 cup of diced red tomatoes
1/4 cup of palm sugar
1/4 cup of fish sauce

Direction

1. Ground galangal, garlic, shallots, dried hot peppers, and grilled cherry tomatoes together.
2. Heat up a deep pan with the oil then add the ground ingredients. Use medium heat and keep stirring until the oil changes color to red.
3. Add the pork and stir until the pork is cooked and then add diced tomatoes. Let it simmer for about 15-20 minutes then add palm sugar and fish sauce.

Nam Phrink Ong goes well with sticky rice, and fresh vegetables.

Khao Tom Goong (Thai Rice Soup With Shrimps)

                                            Khao Tom Goong (Thai Rice Soup With Shrimps)

Ingredients

1 cup shrimp
4 cups jasmine rice (cooked)
5 cups chicken broth
1/4 cup scallion and cilantro chopped
1/4 cup fried garlic
salt and pepper (if needed)

Direction

1. Heat up the chicken broth until it gets bubbling.
2. Add the rice and wait until it's bubble again then add the shrimps then turn off the stove and put a lid on the pot (You don't want to cook the shrimps too long because they won't taste good if over cooked)
3. Put the soup in a bowl and add scallion, cilantro, garlic, salt, and pepper.

     It's very good for breakfast.

Gai Pad Med Mamuang Himaphan (Thai Cashew Chicken)

                                      Gai Pad Med Mamuang Himaphan (Thai Cashew Chicken)

Ingredients

5-7 fried dried hot peppers
1/2 cup pan toasted cashews
2 cups small diced chicken
1 tsp minced garlic
1/2 cup small cut onion
1 tbs thin soy sauce
1 tsp black/sweet soy sauce
1/2 cup cut 1 inch long scallions
3 tbs oil

Directions

1. Heat a wok medium high heat and add oil until it's hot then put minced garlic stir until it's light brown.
2. Add the chicken in the pan and stir often until it is cooked.
3. Add soy sauce, black sauce, and onion then mix them together.
4. Turn off the heat then put the cashews, fried hot peppers, and scallions in the wok and mix only a couple of times and then move the food to a serving plate.

Tum Carrot (Thai Carrot Salad)

                                                                    Tum Carrot

Ingredients

1 hot pepper
1 garlic clove
3 tbs roasted peanuts
1 tbs lime juice
2 cups shredded carrots
5 cherry tomatoes cut into half
1 sliced apple
1 tbs fish sauce or 1 tsp salt
1 tbs sugar

Direction

1. Ground hot pepper and garlic together add half of the peanuts, lime juice, sugar and, fish sauce or salt
2. Add the tomatoes and carrots mix them well and taste it the way you like

You can eat with any vegetable that you like.

Pa Lo (Five Spice Stew)

                                                                Pa Lo (Five Spice Stew)

Ingredients

3 garlic cloves
1 tsp whole black pepper
3 tbs chop cilantro's stem
3 tbs vegetable oil
1 tbs Chinese five Spice
1/2 cup brown sugar
1/4 cup thin soy sauce
2 tbs sweet soy sauce
1 tbs salt
1 pound pork chop (cut into 1 inch cubes)
10 boiled eggs peeled
1 pound collard greens

Directions
1. Ground garlic, black pepper and, cilantro's stem together
2. Heat a deep pan medium high heat add the oil when it's hot put ground up ingredients in the pan and stir it up add the five spice.
3. Add brown sugar stir until melted and thick add thin soy sauce, sweet soy sauce and salt bring it to boil.
4. Put the pork, eggs and, collard greens in the soup, reduce the heat let it cook at least one or two hours.
5. Taste it the way you like.

Hot sauce
10 hot peppers
3 garlic cloves
1 tsp salt
1/4 apple cider vinegar

Directions
1. Ground hot peppers and garlic together.
2. Add salt and the vinegar and mix them well

Serve with white rice by pour the soup on top of rice (like in the picture) or you could put the soup in another bowl.

Lad Na Mee Krob

                                                                 Lad Na Mee Krob

This recipe is one of my favorite foods from Thailand. It reminds me of my childhood, me and my mom liked walking at a night market and ordering food from. Sat on a plastic chair but the food was always fresh and delicious.

Ingredients

1 pound egg noodles
3 cups vegetable oil
1/2 cup sliced pork
1 tbs mince garlic
1 tbs chopped onion
1 cup cut cauliflower
1 cup sliced carrots
1 cup cut collard green
3 tbs oyster sauce
3 tbs mushroom flavor soy sauce
3 tbs cornstarch
4 1/2 cup water

Directions

1.Toss the noodles try to spread them out on a flat surface. To fry the noodles use small amount at a time (about 1 cup) heat the oil in a large deep pan medium high heat. Fry the noodles on each side about one minute or until crispy. Set them a side.
2. Put a deep pan on high heat with 2 tablespoons of oil, mince garlic and chopped onion fry until they turn light brown.
3. Add pork and stir often until it is cooked. Add four cups of water, cauliflower, carrots bring it to a boil.
4. Mix the cornstarch with 1/2 cup of water pour in the boiling water stir it well.
5. Stir in collard greens, mushroom soy sauce, oyster sauce keep stirring.
6. Pour the soup on top of the crispy noodles. Don't eat too fast it will be very hot!

Khao Niao Mamuang (Sweet Sticky Rice With Mango)

                                                          Khao Niao Mamuang

This is one of our favorite dishes. Thai people call the rice Sticky Rice (Khao Niao) instead of Sweet Sticky Rice which is written on the bag it comes in. We are so happy that we can find all the ingredients in America. Let's see what we need.

Directions
Step 1
Sweet Rice 2 cups
Water 4 cups

1. Soak the rice with the water for at least 3 hours or overnight.
2. Steam the rice about 20 minutes or until it is cooked.

Step 2
Coconut milk 2 cups
Granulated sugar 1 1/2 cups

1. Use a saucepan turn on medium heat add coconut milk and sugar stir occasionally until the sugar melts.
2. Add the sweetened coconut milk (1/2 cup at a time) on the hot sticky rice. Mix them well until the rice is shiny. You don't have to use all of the coconut milk. You can save some to pour on the top of the rice before serving that will make the rice very moist before eating.

Step 3
3-5 Ripe mangoes

1. Peel the skin of and slice the mangoes put next to the rice and enjoy eating.