EATING OUT & KHUN OCHA'S COOKBOOK
Nam Sod (Spicy Thai Pork Salad)
This week’s recipe is a
traditional Thai salad. It is a spicy salad, but you can
decrease the amount of chillies if desired. Great with cold
Ingredients Serves 6
Ground pork very lean 2 cups
Salt 1 tspn
Ginger finely chopped 1 tspn
Lime juice 6 tbspns
Roasted peanuts ½ cup
Chopped red onions ½ cup
Red chillies coarsely chopped 1 tbspn
Lettuce and cabbage leaves, washed and dried
Combine ground pork, salt and lime
juice. Place in a piece of clean and moderately dampened muslin or
cheesecloth. Squeeze many times to extract as much liquid from the pork as
possible. Reserve this pork liquid in a saucepan and simmer over low heat
until only about three tablespoons remain. Add the ground pork and cook
just until it is no longer pink.
Remove from the heat
and sprinkle peanuts, ginger, onions and chillies. Toss
together lightly and set aside. Arrange lettuce and cabbage
leaves in a serving dish and spoon the pork salad into the
center. Serve immediately as an appetizer with the lettuce
and cabbage leaves.
Omelets are always a
family favorite, but this one with crab filling is slightly
different from the usual ham and onion and capsicum. You
can add some capsicum if you like as well, but make sure you
do not overpower the delicate taste of crab.
Ingredients Serves 4
Salt to taste
Ground black pepper to taste
Lightly beaten eggs 6
Spring onion, coarsely chopped 3
Red chili, small seeded, sliced thin strips
Dillweed, finely chopped 1 tbspn
Cut the crabmeat into 2.5 cm pieces and
sprinkle with lemon juice and set aside.
Add salt and pepper to
the lightly beaten eggs.
In the wok melt the
butter then stir-fry the scallions and chili and turn down
the heat and then add the egg. Sprinkle the dillweed over
the egg mixture and then cover and cook for around three
minutes until the egg sets on top.
Stir-fry the crabmeat
in the cooking oil for around five minutes then place on the
top of the omelet. Immediately slide the omelet out of the
pan and fold over and cut into quarters and serve on
Two Color Pork Balls
A simple and easy
recipe for an appetizer. Having the different colors just
adds a little mystery. Remember to provide cocktail forks
(or tooth picks) so your guests don’t get greasy fingers!
You can pre-prepare the pork mixture and then cook after the
Ingredients Serves 4
Tomato ketchup 2 tbsp
Mix pork, salt, egg white, corn flour,
sherry, oil and pepper thoroughly.
Divide mixture in two
and mix the ketchup with one portion, giving it a red color.
With a spoon or an ice cream scoop form into balls.
Heat oil in deep pan
and fry the pork balls in hot oil over moderate heat. When
done, remove the balls from oil and drain.
Place on a plate and
serve with cucumber, cabbage, spring onion and a sauce made
by mixing ketchup with salt and pepper.
Khao Tom Gai (Thai Rice Soup with chicken)
This is one of the
commonest staples in Thailand. Khao Tom (rice soup) can be
found anywhere, and most city blocks will have at least one
local ‘restaurant’ that specializes in this dish. Khao Tom
is the base to which you can add chicken, pork, prawns,
seafood, or whatever takes your fancy! The addition of the
eggs is a personal one, depending on how the chef feels that
Ingredients Serves 4
Chicken stock 6 cups
Ginger root, minced fresh 1 tbspn
Shallots, minced and crushed 2 large
Lemon grass 1 stalk (cut into two)
Rice ¾ cup pre-cooked
Ground chicken minced 250 gm
Fish sauce 2 tbspns
Maggi sauce 1 tbspn
Scallion, for garnish 1 sliced
Deep-fried garlic 1 tbspn for garnish
Coriander fresh, chopped 1 tbspn for garnish
In the wok heat the stock and then add
ginger root, shallots, lemon grass and pre-cooked rice and bring to a boil
and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a
porridge-like consistency. Remove and discard lemon grass. Add the chicken
and fish sauce and then break the two eggs into the soup, stir and then
simmer five minutes more. Garnish with scallion, fried garlic and
Khao Man Gai
In amongst any side of
the road eateries there will be one stall selling Khao Man
Gai. It is presented as a rice dish with sliced chicken in
top and a side dish of a boiling hot ‘soup’. There will
also be another very small dish of a very spicy sauce. My
local side of the road stall sells this for B. 30.
Chicken 1 whole
Coriander roots 2
Salt 1 tspn
White pepper to taste
Steamed rice 1 ½ cups
Coriander leaf as garnish
Small slice of winter melon
Cook the chicken in water, add salt,
white pepper and coriander roots until chicken is cooked. Remove and when
cool debone the chicken and thinly slice against the grain.
Cook rice in the
standard rice cooker. Jasmine rice is best.
Take the chicken broth
and cook peeled, cubed winter melon until done. Add white
pepper and garnish with coriander leaves.
Scoop the rice onto a
plate and arrange the chicken on top. Garnish with
coriander leaves and thinly sliced cucumber. Serve with a
small bowl of the winter melon broth.
If you want the spicy
sauce, make this from bean sauce with pounded ginger and red
chilli and soy sauce, though I believe it spoils the taste
of the melon soup.
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